Food Bioscience最新文献

Advances in structure-hypoglycemic activity relationship and mechanisms of berry polysaccharides 浆果多糖的结构-降糖活性关系和机制研究进展

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-14 DOI: 10.1016/j.fbio.2024.105472

Su Jiang-Peng , Fang Jia-Qin , Liu Chuang , Liu Shou-Ping , Chen Chun , Tan Chin-Ping , Wang Ping-Ping , Peng Yun-Ping , Fu Xiong

引用次数: 0

The roles of flavonoids in the treatment of inflammatory bowel disease and extraintestinal manifestations: A review 类黄酮在治疗炎症性肠病和肠外表现中的作用：综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-08 DOI: 10.1016/j.fbio.2024.105431

Xinrui Gao , Xi Feng , Tao Hou , Wen Huang , Zhili Ma , Dexin Zhang

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Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems 评估膳食生物活性物质的生物可及性和生物利用率及其在食品系统中的应用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-07 DOI: 10.1016/j.fbio.2024.105428

Hanbing Jia , Feiyue Ren , Hongzhi Liu

{"title":"Evaluation of bioaccessibility and bioavailability of dietary bioactives and their application in food systems","authors":"Hanbing Jia , Feiyue Ren , Hongzhi Liu","doi":"10.1016/j.fbio.2024.105428","DOIUrl":"10.1016/j.fbio.2024.105428","url":null,"abstract":"<div><div>Dietary bioactives exist widely in fruits, vegetables, grains, and nuts, and are highly favored by consumers due to their diverse health benefits, including managing type Ⅱ diabetes, hypertension, cardiovascular diseases, obesity, and cancer. However, their bioaccessibility and bioavailability are limited due to stability and water solubility issues. This review discusses the impact of chemical structure, other nutrients in food matrices, and thermal and non-thermal processing on the bioaccessibility, and bioavailability of bioactive components. Additionally, it analyzes emerging technologies such as supercritical carbon dioxide treatment, cold atmospheric plasma treatment, nano particles, and edible coatings in food processing. It emphasizes their potential to enhance bioavailability, antioxidant capacity, and sensory properties of bioactive components, aligning with sustainable development principles. The review also provides a retrospective on optimizing nanostructure preparation, including suitable natural materials, states, and processing conditions, offering guidance for future research.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105428"},"PeriodicalIF":4.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Nutritional characteristics and physicochemical properties of ancient wheat species for food applications 用于食品的古老小麦品种的营养特征和理化特性

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-05 DOI: 10.1016/j.fbio.2024.105397

Sathsara Thakshani Deyalage , James Duncan House , Sijo Joseph Thandapilly , Maneka Malalgoda

{"title":"Nutritional characteristics and physicochemical properties of ancient wheat species for food applications","authors":"Sathsara Thakshani Deyalage , James Duncan House , Sijo Joseph Thandapilly , Maneka Malalgoda","doi":"10.1016/j.fbio.2024.105397","DOIUrl":"10.1016/j.fbio.2024.105397","url":null,"abstract":"<div><div>Wheat is fundamental to human civilization and has played a prominent role in feeding the world and enhancing food security globally. As a staple food commodity, wheat contributes a significant portion of the human daily caloric intake in many parts of the world. However, given the need for diversifying the global food system, there is an increasing interest in identifying wheat species which are healthy and can be grown sustainably. The earliest cultivated forms of wheat (einkorn, emmer, and spelt) have been reintroduced recently for their potential for producing nutritionally rich food products with exceptional health benefits. Several studies revealed notable differences in the nutritional composition of ancient wheat compared to common wheat particularly in terms of protein and starch content, dietary fiber, minerals, and vitamins. Additionally, ancient wheat exhibited higher levels of bioactive compounds, such as phenolics and carotenoids, which are associated with potential health-promoting effects. Furthermore, investigations into the structural and physicochemical properties of ancient wheat demonstrated distinct characteristics, predominantly the variations in gluten protein composition, potentially leading to differences in dough rheology and breadmaking qualities. This review consolidates current knowledge on the nutritional characteristics and structural and physicochemical properties of ancient wheat species, providing valuable insights into their potential significance. Exploring ancient wheat facilitates the development of novel food products which could ultimately promote a healthy and sustainable food system.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105397"},"PeriodicalIF":4.8,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste 从废物到疗法：从果蔬废弃物中提取生物活性化合物的方法和生物特性

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-01 DOI: 10.1016/j.fbio.2024.105389

Priyanka Roy, Valeria Graceffa

{"title":"From waste to therapeutics: Extraction methodologies and biological properties of bioactive compounds from fruit and vegetable waste","authors":"Priyanka Roy, Valeria Graceffa","doi":"10.1016/j.fbio.2024.105389","DOIUrl":"10.1016/j.fbio.2024.105389","url":null,"abstract":"<div><div>Agriculture-based food byproducts cause enormous environmental stress and a market value loss of 132 billion euros per year. The most wasted product groups in Europe are fruits, vegetables, and cereals. However, food byproducts often contain even more bioactive compounds than edible parts; for example, phenolic compounds and flavonoids are generally stored in seeds and peels. Recent evidence suggests that agricultural waste has therapeutic properties, ranging from antiaging and skin hydration activity to anti-inflammatory, wound healing, or anticancer effects. This review performed a detailed literature search on the therapeutic potential of fruit and vegetable waste via PubMed. It provides a comprehensive review and suggests novel uses and rationalized approaches, with the final aim of providing a practical guide to conducting further experiments in the field. The types of bioactive compounds and their abundance in agricultural waste are initially discussed. Variables affecting the extraction yield, such as the effect of sample pretreatment, the choice of the most appropriate solvent, and different solvent extraction methodologies, are then explored. The therapeutic properties and molecular mechanisms are finally critically discussed.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105389"},"PeriodicalIF":4.8,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Potential applications of antimicrobial peptides from edible insects in the food supply chain: Uses in agriculture, packaging, and human nutrition 食用昆虫抗菌肽在食品供应链中的潜在应用：在农业、包装和人类营养方面的应用

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-11-01 DOI: 10.1016/j.fbio.2024.105396

Fernando Rivero-Pino , Maria J. Leon , Sergio Montserrat-de la Paz

引用次数: 0

Flavor compound profiles and enhancement strategies in the kimchi-making process 泡菜制作过程中的风味化合物特征和增强策略

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-31 DOI: 10.1016/j.fbio.2024.105385

Siti Hajar-Azhari , Fateen Aqlima Haniem Ab Jabar , Zul Ilham , Muhamad Hafiz Abd Rahim , Nurul Aqilah Mohd Zaini , Wan Abd Al Qadr Imad Wan-Mohtar

{"title":"Flavor compound profiles and enhancement strategies in the kimchi-making process","authors":"Siti Hajar-Azhari , Fateen Aqlima Haniem Ab Jabar , Zul Ilham , Muhamad Hafiz Abd Rahim , Nurul Aqilah Mohd Zaini , Wan Abd Al Qadr Imad Wan-Mohtar","doi":"10.1016/j.fbio.2024.105385","DOIUrl":"10.1016/j.fbio.2024.105385","url":null,"abstract":"<div><div>Lacto-fermentation is a traditional preservation technique that improves the texture and flavor of vegetables. In Korean cuisine, kimchi is highly regarded for its captivating and complex aroma, which appeals to both local and global palates. However, there is no comprehensive list of flavor compounds previously reported in a review. This review aims to illustrate the flavor compounds of kimchi, their origins, and the factors that influence their regulation. Key steps in the kimchi-making process, including the selection of raw materials, salting, mixing and fermentation are detailed. Various flavor compounds such as sugar, organic acids, free amino acids and volatile compounds are discussed in relation to their main origin and roles in flavor development during the kimchi-making process. Furthermore, the review highlights how intrinsic and extrinsic factors such as the addition of minor ingredients, salinity, temperature, starter culture, pH and fermentation time can be manipulated to optimize flavor profiles. The growth of microbes might be encouraged, to produce specific metabolites for a desired taste and aroma that meet the preferences of end consumers. Further research investigations are required to address potential sanitary issues and ways of controlling them, the benefits of adding starter culture to enhance specific flavors, and to better exploit the potential for innovation of this traditional fermented food. This review is expected to be valuable for understanding the interactions between ingredients, microbial communities and fermentation conditions, providing insight into creating kimchi that meets consumer preferences while preserving its cultural heritage.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105385"},"PeriodicalIF":4.8,"publicationDate":"2024-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142659986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Theabrownin, gut microbiota, and obesity: Effects and mechanisms 茶褐素、肠道微生物群和肥胖症：影响和机制

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-30 DOI: 10.1016/j.fbio.2024.105381

Junqing Hu , Yi Li , Tongtong Zhang

{"title":"Theabrownin, gut microbiota, and obesity: Effects and mechanisms","authors":"Junqing Hu , Yi Li , Tongtong Zhang","doi":"10.1016/j.fbio.2024.105381","DOIUrl":"10.1016/j.fbio.2024.105381","url":null,"abstract":"<div><div>With renewed interest in the human microbiome over the past decade, a significant vision has emerged aimed at enhancing our understanding and manipulation of gut microbiota. Diet has been identified as a key factor influencing both the composition and function of the gut microbiome. Dietary plants, such as tea, have been associated with a wide range of health benefits due to their bioactive components. Theabrownin (TB), a potential prebiotic compound derived from tea, has been linked to a variety of health benefits and the improvement of certain diseases. The primary objective of this review is to focus on the anti-obesity effects and mechanisms of TB through its interaction with gut microbiota. In this review, we provide a brief overview of the current understanding of gut microbiota and its connections to diet and obesity, with a particular emphasis on microbial metabolites. We primarily cover TB from Chinese teas, highlighting its major chemical and physiological characteristics, as well as potential pathways for obesity prevention via the gut microbiota, particularly concerning the gut–liver axis. Finally, we discuss the opportunities and challenges associated with studying the critical role of gut microbiome–TB interactions in obesity and obesity-related metabolic disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105381"},"PeriodicalIF":4.8,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560658","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Phenolic compounds of brown algae 褐藻的酚类化合物

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-29 DOI: 10.1016/j.fbio.2024.105374

Noora Barzkar , Svetlana Ivanova , Stanislav Sukhikh , Danil Malkov , Svetlana Noskova , Olga Babich

{"title":"Phenolic compounds of brown algae","authors":"Noora Barzkar , Svetlana Ivanova , Stanislav Sukhikh , Danil Malkov , Svetlana Noskova , Olga Babich","doi":"10.1016/j.fbio.2024.105374","DOIUrl":"10.1016/j.fbio.2024.105374","url":null,"abstract":"<div><div>The ocean is rich in aquatic plants (macroalgae) containing a large amount of valuable organic substances, including phenolic compounds. The aim of this study was to summarize the results of studies on the composition, structure, and extraction methods of phenolic compounds of brown algae in relation to their biological activity and prospects of application in pharmaceutics and nutriciology. Brown algae extracts were found to contain florotannins, terpenoids, mycosporine-like amino acids, thichocarpols, meroditerpenoids, colpol, coumarins, and others. This article compares methods for the extraction of phenolic compounds. Currently, all extraction methods can be divided into traditional methods (solvent extraction) and promising methods (pressurized liquid, microwave, ultrasonic, and supercritical fluid extraction). It was found that the most efficient ultrasonic extraction is characterized by high yield of extracts, scalability, short extraction time and preservation of stability of polyphenolic compounds. The highest antioxidant activity (0.36 ± 0.01 mg PGE/mL) was obtained using ultrasonic extraction. Phenolic compounds derived from brown algae are known to have a broad spectrum of biological activity. This review examines the anti-inflammatory, antioxidant, antineurodegenerative, and other properties of phenolic compounds. Phenolic compounds are recognized as powerful antioxidants that can protect nucleic acids, proteins, and other biomolecules from oxidative stress. Phenolic compounds found in various marine algae species have been shown to have cytotoxic and antitumor properties. Literature review, indicates the high potential of using brown algae as a source of phenolic compounds for nutraceuticals and pharmacology.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105374"},"PeriodicalIF":4.8,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Research progress on utilization and molecular biology of blackberry 黑莓利用和分子生物学研究进展

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-10-29 DOI: 10.1016/j.fbio.2024.105371

Yaqiong Wu , Xin Huang , Lianfei Lyu , Wenlong Wu , Fuliang Cao , Weilin Li

{"title":"Research progress on utilization and molecular biology of blackberry","authors":"Yaqiong Wu , Xin Huang , Lianfei Lyu , Wenlong Wu , Fuliang Cao , Weilin Li","doi":"10.1016/j.fbio.2024.105371","DOIUrl":"10.1016/j.fbio.2024.105371","url":null,"abstract":"<div><div>Blackberry (<em>Rubus</em> spp.) is a berry fruit of the Rosaceae family, which has the advantages of strong ecological adaptability, easy cultivation, early yield and good economic benefits. The fresh fruits are soft and juicy, and mature fruits are predominantly deep purple-black, rich in pigments, and have mellow and delicious flavor. Relying on the abundant nutritional contents and functional substances such as polyphenols, flavonoids and anthocyanins, they have received widespread attention and popularity in Europe, the United States and other regions. Therefore, this article aims to summarize the origin and development of blackberry, as well as relevant advances in its nutritional composition, medicinal value, processing and utilization. In addition, research progress on the molecular biology of blackberry is covered. This article also provides in-depth insights and prospects on problems arising from blackberry research and utilization as well as future development trends, so as to provide an effective reference for the sustainable development and utilization of the blackberry industry.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105371"},"PeriodicalIF":4.8,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142587297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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