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Food Production, Processing and Nutrition最新文献

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Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace. 干燥对bignay[Antidesma bunius（L.）Spreng.]果渣生物活性化合物和抗氧化性能的影响
IF 4 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2023-01-01 Epub Date: 2023-02-07 DOI: 10.1186/s43014-022-00122-z
Claire S Zubia, Gilda Melanie O Babaran, Sheba Mae M Duque, Lotis E Mopera, Lloyd Earl L Flandez, Katherine Ann T Castillo-Israel, Florencio C Reginio
{"title":"Impact of drying on the bioactive compounds and antioxidant properties of <i>bignay</i> [<i>Antidesma bunius</i> (L.) Spreng.] pomace.","authors":"Claire S Zubia, Gilda Melanie O Babaran, Sheba Mae M Duque, Lotis E Mopera, Lloyd Earl L Flandez, Katherine Ann T Castillo-Israel, Florencio C Reginio","doi":"10.1186/s43014-022-00122-z","DOIUrl":"10.1186/s43014-022-00122-z","url":null,"abstract":"<p><p><i>Bignay</i> pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its health-promoting properties. <i>Bignay</i> pomace was subjected to convection oven-drying and freeze-drying to investigate the effect of these pre-processing techniques on the physicochemical, bioactives, and antioxidant properties of the samples. Both drying methods significantly (<i>p</i><0.05) changed the total phenolic and anthocyanin contents of <i>bignay</i> pomace while flavonoids and tannins were not significantly affected. Freeze-drying of samples resulted in higher phenolic content (1742 vs. 1273 mg gallic acid equivalent/100 g DW) and anthocyanin content (496 vs. 223 mg cyanidin-3-glucoside equivalent/100 g DW) than convection oven-drying. Freeze-drying also resulted in higher antioxidant properties based on DPPH, ABTS radical scavenging activity, and FRAP assays. <i>B</i> <i>ignay</i> pomace extract was analyzed through HPLC (with photo-diode array detector) for its phenolic profile and nine compounds were identified, with catechin and epicatechin as the dominant components. HPLC analysis also showed that while the drying process does not influence the phenolic profile of the samples, it significantly affected the concentration of phenolic compounds present. The results of this study showed that freeze-drying is a more viable method to retain the majority of <i>bignay</i> pomace's functional properties compared to convection oven-drying.</p><p><strong>Graphical abstract: </strong></p>","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"11"},"PeriodicalIF":4.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9902252/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46778732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Nutritional, health benefits and toxicity of underutilized garden cress seeds and its functional food products: a review 未充分利用的花园水芹种子及其功能性食品的营养、健康益处和毒性：综述
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-12-01 DOI: 10.1186/s43014-022-00114-z
Meseret Azene, Kifle Habte, Helen Tkuwab
{"title":"Nutritional, health benefits and toxicity of underutilized garden cress seeds and its functional food products: a review","authors":"Meseret Azene, Kifle Habte, Helen Tkuwab","doi":"10.1186/s43014-022-00114-z","DOIUrl":"https://doi.org/10.1186/s43014-022-00114-z","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1-13"},"PeriodicalIF":4.7,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43097876","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
Immobilization of Lactobacillus plantarum NCIMB 8826 ameliorates Citrobacter rodentium induced lesions and enhances the gut inflammatory response in C57BL/6 weanling mice 植物乳杆菌NCIMB 8826的固定化改善C57BL/6断奶小鼠的柠檬酸杆菌诱导的损伤并增强肠道炎症反应
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-12-01 DOI: 10.1186/s43014-022-00111-2
E. Kyereh, Diana B Coulon, I. Langohr, Anne M. Raggio, Michael Keenan, S. Sathivel
{"title":"Immobilization of Lactobacillus plantarum NCIMB 8826 ameliorates Citrobacter rodentium induced lesions and enhances the gut inflammatory response in C57BL/6 weanling mice","authors":"E. Kyereh, Diana B Coulon, I. Langohr, Anne M. Raggio, Michael Keenan, S. Sathivel","doi":"10.1186/s43014-022-00111-2","DOIUrl":"https://doi.org/10.1186/s43014-022-00111-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"1-12"},"PeriodicalIF":4.7,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49401114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration 基于植物的山核桃坚果蛋糕饮料利用多级块冷冻浓缩富集植物化学物质和抗氧化性能
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-12-01 DOI: 10.1186/s43014-022-00116-x
Laércio Galvão Maciel, Gerson Lopes Teixeira
{"title":"Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration","authors":"Laércio Galvão Maciel, Gerson Lopes Teixeira","doi":"10.1186/s43014-022-00116-x","DOIUrl":"https://doi.org/10.1186/s43014-022-00116-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":4.7,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47560815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Variations in the substrate composition and microbial community structure in the anaerobic fermentation process using the green algae Enteromorpha prolifera 利用浒苔厌氧发酵过程中底物组成和微生物群落结构的变化
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-11-29 DOI: 10.1186/s43014-022-00110-3
Chao Ai, Ai-Jun Tong, Jiahui Wen, Ruoxin Chen, Yajun Huang, Chao Zhao
{"title":"Variations in the substrate composition and microbial community structure in the anaerobic fermentation process using the green algae Enteromorpha prolifera","authors":"Chao Ai, Ai-Jun Tong, Jiahui Wen, Ruoxin Chen, Yajun Huang, Chao Zhao","doi":"10.1186/s43014-022-00110-3","DOIUrl":"https://doi.org/10.1186/s43014-022-00110-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1-12"},"PeriodicalIF":4.7,"publicationDate":"2022-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47402021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology 利用响应面法优化含有菠萝蜜籽粉、绿豆粉和磷酸亚铁的富铁挤压小吃
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-11-28 DOI: 10.1186/s43014-022-00108-x
Aparna Kumari, Aditya Gupta, A. Chauhan
{"title":"Optimization of the iron-enriched extruded snack containing jackfruit seed flour, mung bean flour and ferrous ammonium phosphate by using response surface methodology","authors":"Aparna Kumari, Aditya Gupta, A. Chauhan","doi":"10.1186/s43014-022-00108-x","DOIUrl":"https://doi.org/10.1186/s43014-022-00108-x","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1-11"},"PeriodicalIF":4.7,"publicationDate":"2022-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47805155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems 肌原纤维蛋白和多糖凝胶体系中微观结构调节断裂特性的机制
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-11-18 DOI: 10.1186/s43014-022-00107-y
Cheng Luo, Zhang Tao, X. Jiang, Yinji Chen, G. Zhou, Xinbo Zhuang
{"title":"Insight into the mechanism of fracture properties modulated by microstructure in the myofibrillar protein and polysaccharide gel systems","authors":"Cheng Luo, Zhang Tao, X. Jiang, Yinji Chen, G. Zhou, Xinbo Zhuang","doi":"10.1186/s43014-022-00107-y","DOIUrl":"https://doi.org/10.1186/s43014-022-00107-y","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":4.7,"publicationDate":"2022-11-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48820075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Correction: Global seaweed farming and processing in the past 20 years 更正:过去20年的全球海藻养殖和加工
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-11-02 DOI: 10.1186/s43014-022-00113-0
Lizhu Zhang, W. Liao, Yajun Huang, Yuxi Wen, Yao-Tsung Chu, Chao Zhao
{"title":"Correction: Global seaweed farming and processing in the past 20 years","authors":"Lizhu Zhang, W. Liao, Yajun Huang, Yuxi Wen, Yao-Tsung Chu, Chao Zhao","doi":"10.1186/s43014-022-00113-0","DOIUrl":"https://doi.org/10.1186/s43014-022-00113-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1"},"PeriodicalIF":4.7,"publicationDate":"2022-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43373650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage 使用含有壳聚糖、纳米壳聚糖和丁香油的可食用涂层在冷藏过程中提高乌鱼（Mugil cephalus）牛排的保质期
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-11-01 DOI: 10.1186/s43014-022-00106-z
S. Aref, R. Habiba, N. Morsy, Mohamed M. Abdel-Daim, Fatma Zayet
{"title":"Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage","authors":"S. Aref, R. Habiba, N. Morsy, Mohamed M. Abdel-Daim, Fatma Zayet","doi":"10.1186/s43014-022-00106-z","DOIUrl":"https://doi.org/10.1186/s43014-022-00106-z","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"4 1","pages":"1-14"},"PeriodicalIF":4.7,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46710285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Genome-wide identification and characterization of thaumatin-like protein family genes in wheat and analysis of their responses to Fusarium head blight infection 小麦thaumatin样蛋白家族基因的全基因组鉴定、鉴定及其对枯萎病的反应分析
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2022-10-28 DOI: 10.1186/s43014-022-00105-0
R. Ren, Xinli Zhou, Xu Zhang, Xin Li, Pingping Zhang, Yi He
{"title":"Genome-wide identification and characterization of thaumatin-like protein family genes in wheat and analysis of their responses to Fusarium head blight infection","authors":"R. Ren, Xinli Zhou, Xu Zhang, Xin Li, Pingping Zhang, Yi He","doi":"10.1186/s43014-022-00105-0","DOIUrl":"https://doi.org/10.1186/s43014-022-00105-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2022-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46034094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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