Food Science & Nutrition最新文献

Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta 水胶体对未熟香蕉粉面食蒸煮品质及工艺功能特性的影响

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-27 DOI: 10.1002/fsn3.70099

Siphosethu R. Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A. Anyasi, Obiro Cuthbert Wokadala

{"title":"Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta","authors":"Siphosethu R. Dibakoane, Victor Mlambo, Belinda Meiring, July Johannes Sibanyoni, Tonna A. Anyasi, Obiro Cuthbert Wokadala","doi":"10.1002/fsn3.70099","DOIUrl":"https://doi.org/10.1002/fsn3.70099","url":null,"abstract":"Banana flour is a promising ingredient for the development of functional foods due to its high resistant starch content and its gluten-free (GF) status. However, the absence of gluten in banana flour limits its functional role in banana flour-infused products such as pasta. This work determined the influence of three hydrocolloids including egg white (EW), guar gum (GG), and xanthan gum (XG) on the cooking parameters (cooking time and loss), color, and texture (adhesiveness and hardness) of GF unripe banana flour pasta. The pasta samples were prepared using unripe banana flour (36%) and varying levels of EW (18%–22%), GG (0.5%–4.5%), and XG (0.5%–4.5%). It was observed that there was an increase (p < 0.05) in the cooking time (18.67–31 min, EW; 17.33–32 min, GG), hardness (4373.99 g–5394.13 g, EW), lightness (36.3–37.9, EW), and hue (58.2–59.9, XG) of the pasta in response to incremental levels of the individual hydrocolloids. The cooking loss was highest (p < 0.05) at 7.9% for XG (0.5%) and lowest at 4.6% for EW (22%) while the adhesiveness of the pasta decreased from −1.26 to −4.37 g.sec with increased concentration of GG but increased (p < 0.05) with increased concentrations of EW (−6.82 g.sec to −3.31 g.sec) and XG (−2.85 g.sec to −1.37 g.sec). Unripe banana flour-based pasta quality parameters can be enhanced using optimal inclusion levels of 19% for EW and 2%–3% for GG and XG.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143877770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Correction to “Investigation on Anti-Diarrheal and Antipyretic Activities of citrus maxima Seeds in Swiss Albino Mice Model” 对“柑桔种子对瑞士白化病小鼠模型的止泻解热作用研究”的修正

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-25 DOI: 10.1002/fsn3.70210

引用次数: 0

Exploring the Properties and Application Potential of β-Glucan in Skin Care β-葡聚糖的性质及其在皮肤护理中的应用潜力探讨

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-25 DOI: 10.1002/fsn3.70212

Xiaoyue Feng, Jianli Shang, Yuhui Wang, Yong Chen, Youting Liu

引用次数: 0

Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched With Arthrospira platensis Dried Powder 感官分析驱动下富含Arthrospira platensis干粉的水果谷物棒的配方

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-25 DOI: 10.1002/fsn3.70154

Antonio Ottombrino, Marta Cianciabella, Chiara Medoro, Adelia Picariello, Annachiara Oliviero, Vincenzo De Sena, Stefano Predieri, Mauro Rossi

{"title":"Sensory Analyses Driven Formulation of Fruit Cereal Bars Enriched With Arthrospira platensis Dried Powder","authors":"Antonio Ottombrino, Marta Cianciabella, Chiara Medoro, Adelia Picariello, Annachiara Oliviero, Vincenzo De Sena, Stefano Predieri, Mauro Rossi","doi":"10.1002/fsn3.70154","DOIUrl":"https://doi.org/10.1002/fsn3.70154","url":null,"abstract":"Cereal bars represent a fast source of nutrients and energy, instrumental in enlarging the functional foods market. Among the different bioactive components, Arthrospira platensis (spirulina) has gained great interest for application in functional food, thanks to its pigment phycocyanin, a high-value protein, with antioxidant properties. The bar's nutritional composition was planned to produce enriched fruit cereal bars with an increased protein content of up to 10%, with a 2% spirulina addition. Bars were prepared by mixing sugars, honey, puffed wheat, and dried fruits (candied orange and lemon, peanuts, and almonds) at 130°C. Finally, different concentrations of spirulina powder (0.2%, 1.0%, and 2.0%) were added by mixing with heating off. Sensory evaluation was conducted by a trained panel on the enriched bars at three different spirulina concentrations. Tests included Descriptive Analysis (DA), Check-All-That-Apply questionnaire (CATA), and Temporal Dominance of Sensations (TDS). Sensory analysis indicated that olfactory and flavor notes were essentially red fruits, raisins, and toasted and spicy odor at all spirulina concentrations, without any trace of off-odors or -flavors. In the 0.2% spirulina bar the attribute “citrus” was dominant during the whole taste analysis, while 1% and 2% bars showed the dominance of “red and dried fruit” flavors. Enriched fruit cereal bars with spirulina up to 2% showed increased levels of a high-value protein, without inducing undesirable changes in sensory parameters. These are encouraging data for successful spirulina-supplemented functional foods production.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70154","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875604","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Correction to “Effect of tartary buckwheat, rutin, and quercetin on lipid metabolism in rats during high dietary fat intake” 修正“苦荞、芦丁和槲皮素对高脂肪摄入大鼠脂质代谢的影响”

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-25 DOI: 10.1002/fsn3.70207

引用次数: 0

Microencapsulated Linseed Oil Supplementation Modifies Lipid Profile and Improves Luteal Function in Dairy Sheep 添加微胶囊亚麻油可改变奶羊的脂质分布并改善黄体功能

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-25 DOI: 10.1002/fsn3.70097

Ignacio Contreras-Solís, Cristian Porcu, Francesca Daniela Sotgiu, Valeria Pasciu, Neda Todorova, Laura Mara, Fabrizio Chessa, Margherita Addis, Myriam Fiori, Giovanni Molle, Maria Dattena, Antonio Gonzalez-Bulnes, José Alfonso Abecia, Fiammetta Berlinguer

{"title":"Microencapsulated Linseed Oil Supplementation Modifies Lipid Profile and Improves Luteal Function in Dairy Sheep","authors":"Ignacio Contreras-Solís, Cristian Porcu, Francesca Daniela Sotgiu, Valeria Pasciu, Neda Todorova, Laura Mara, Fabrizio Chessa, Margherita Addis, Myriam Fiori, Giovanni Molle, Maria Dattena, Antonio Gonzalez-Bulnes, José Alfonso Abecia, Fiammetta Berlinguer","doi":"10.1002/fsn3.70097","DOIUrl":"https://doi.org/10.1002/fsn3.70097","url":null,"abstract":"Polyunsaturated fatty acids omega 3 (PUFA-ω3) have been shown to modulate reproductive events such as ovarian follicular and luteal development, steroid and prostaglandin synthesis, and oocyte/embryo quality in different species. These effects could be exploited to support pregnancy and avoid early embryo losses that could occur in dairy sheep breeding. This study aimed to evaluate the effectiveness of dietary supplementation of microencapsulated/by-passed linseed oil (LO) on ovarian function, embryo implantation rates, and lipid profiles of Sarda ewes during their early pregnancy. Our results demonstrated that the intake of microencapsulated LO at a level of 4.0% of fresh matter increased the plasmatic concentrations of PUFASω3 (p < 0.01) and progesterone (p < 0.05), as well as cholesterol (p < 0.01), triglyceride (p < 0.001), high-density lipoprotein (p < 0.001), and non-esterified fatty acids (p < 0.05). The percentage of ewes in estrus, ovulation rate per mated ewe, number of embryos per ewe, and pregnancy rates were similar between treated and control groups. In conclusion, dietary supplementation of by-pass LO during the preimplantation period increased PUFAS-ω3 distribution at systemic and local levels. Also, this supplementation modified the ewe's lipid profile and improved luteal function with a possible positive effect on embryo-maternal crosstalk and embryo implantation rate during and after the maternal recognition of pregnancy.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70097","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Investigation of Probiotic Properties of Lacticaseibacillus casei 4 N-6 Strain Isolated From Cow Milk 牛奶中干酪乳杆菌4n -6菌株益生菌特性的研究

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-24 DOI: 10.1002/fsn3.70205

Neslihan Dikbaş, Yusuf Can Orman, Sevda Uçar, Şeyma Alım

{"title":"Investigation of Probiotic Properties of Lacticaseibacillus casei 4 N-6 Strain Isolated From Cow Milk","authors":"Neslihan Dikbaş, Yusuf Can Orman, Sevda Uçar, Şeyma Alım","doi":"10.1002/fsn3.70205","DOIUrl":"https://doi.org/10.1002/fsn3.70205","url":null,"abstract":"The aim of the present study was to characterize the probiotic potential of Lacticaseibacillus casei 4 N-6 strain isolated from cow's milk. For this purpose, acid, bile salt, pancreatin, pepsin, phenol, and lysozyme tolerance, co-aggregation and auto-aggregation properties, phytase production, antibiotic resistance, and antibacterial properties were analyzed in vitro. The strain had relatively poor acid, bile salt, and pepsin tolerance. However, the strain showed a high pancreatin, lysozyme, and phenol tolerance. In addition, it exhibited moderate co-aggregation with E. coli and good autoaggregation. Furthermore, the cell-free supernatant of Lb. casei 4 N-6 showed a high antimicrobial activity against Bacillus cereus (N32), Salmonella enteritidis (RK-485), and Enterococcus faecalis (RK-487). 4 N-6 was resistant to vancomycin, teicoplanin, gentamicin, and ceflazidime. The 4 N-6 strain did not show hemolytic activity. In addition, this strain was found to be able to produce phytase. All the findings obtained indicate that Lb. casei 4 N-6 is promising as a potential probiotic candidate and has superior properties that can be evaluated as a probiotic in the future. However, further research and in vivo studies are needed to fully understand its mechanism of action and optimize its use as a probiotic.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70205","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871539","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of Coffea arabica 阿拉比卡咖啡干制过程中微生物群落和化学成分的动态变化

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-24 DOI: 10.1002/fsn3.70178

Xiaojing Shen, Qi Wang, Biao Yuan, Zhiheng Yin, Muzi Li, Runxin Shi, Kunyi Liu, Wenjuan Yuan

{"title":"Dynamic Changes of Microbial Communities and Chemical Compounds During the Dry Processing of Coffea arabica","authors":"Xiaojing Shen, Qi Wang, Biao Yuan, Zhiheng Yin, Muzi Li, Runxin Shi, Kunyi Liu, Wenjuan Yuan","doi":"10.1002/fsn3.70178","DOIUrl":"https://doi.org/10.1002/fsn3.70178","url":null,"abstract":"Coffee is a globally popular beverage and a significant agricultural economic crop in planted countries and regions. To understand the influence of primary processing on coffee, the microbial communities and chemical compounds were analyzed using high-throughput sequencing and HPLC-MS/MS metabolomics to confirm the dynamic changes of them during the dry processing of Coffea arabica from Yunnan, China. The results showed that Tatumella, Klebsiella, Gluconobacter, Brevundimonas, and Staphylococcus at the bacterial general level and Candida, Lachancea, Aschersonia, Cercospora, and Pichia at the fungi general level were the predominant microorganisms in the dry processing. During the dry process, Tatumella, Gluconobacter, and Candida showed a trend of increasing firstly and decreasing subsequently, while Klebsiella and Lachancea reached the highest at the end of processing. In contrast, Hannaella decreased gradually. Meanwhile, 1551 chemical compounds coming from 15 superclasses were detected. Furthermore, 129 differentially changed compounds (DCCs) including 91 upregulated DCCs with VIP > 1.0, p < 0.05, and FC > 1.5 and 38 downregulated DCCs with VIP > 1.0, p < 0.05, and FC < 0.67 were determined in finished samples versus raw materials. Among them, cis-5-caffeoylquinic acid and sesamose were very significantly DCCs. Therefore, this study can provide useful information for understanding the dry processing of coffee beans and its impact on coffee's quality properties.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus and Its Effects on Physicochemical Properties 嗜酸乳杆菌、植物乳杆菌、罗伊氏乳杆菌和鼠李糖乳杆菌对人工污染的发酵乳、发酵乳饮料和酸奶中黄曲霉毒素M1的生物解毒及其对理化性质的影响

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-24 DOI: 10.1002/fsn3.70175

Fatemeh Moradkhani, Seyed Saeed Sekhavatizadeh, Mohammad Hosein Marhamatizadeh, Maryam Ghasemi

{"title":"Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus and Its Effects on Physicochemical Properties","authors":"Fatemeh Moradkhani, Seyed Saeed Sekhavatizadeh, Mohammad Hosein Marhamatizadeh, Maryam Ghasemi","doi":"10.1002/fsn3.70175","DOIUrl":"https://doi.org/10.1002/fsn3.70175","url":null,"abstract":"The aim of this research was to examine the occurrence of aflatoxin M1 (AFM1) in milk collected from Shiraz, Iran. Moreover, the capacity of the four probiotic species to reduce the concentration of AFM1 was assessed. For this research, 10 raw milk samples were collected randomly in Shiraz, Iran, in January 2023. The analyses were performed using an HPLC system equipped with a fluorescence detector. Then, AFM1 artificially contaminated probiotic drink milk (PDM) containing Lactobacillus plantarum (LP), Lactobacillus reuteri (LRE), Lactobacillus rhamnosus (LR) (LABs) alone or in combination, fermented dairy drink containing Lactobacillus acidophilus (FDD-LA), and yogurt were produced. The pH, total viable number of probiotics (TVNP), and rheology of the samples were measured. In all milk samples, the concentrations of AFM1 did not exceed the maximum threshold established by Iranian national standards. In the artificially spiked samples, the maximal reduction in AFM1 was noted in PDMLP (96.5%), PDMLP-LRE-LR (95.3%), yogurt (95.2%), and PDMLR (93.8%). FDD-LA revealed the lowest reduction in AFM1 (75.9%). The TVNP increased during processing, while the pH decreased in all the samples. AFM1 did not have any negative effect on TVNP or pH. The SEM images revealed that the AFM1-treated samples had a less compact structure and more cavities. Similarly, the viscosity of the control sample without AFM1 was greater than that of the AFM1-supplemented samples. The results showed that LP, LRE, LR, LA, and yogurt starter cultures have a strong ability to decrease AFM1 in milk. However, their effect on the textural properties of the product is not favorable.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

L-Theanine Ameliorates Doxorubicin-Induced Ovarian Toxicity by Reducing Endoplasmic Reticulum Stress l -茶氨酸通过减少内质网应激改善阿霉素诱导的卵巢毒性

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-24 DOI: 10.1002/fsn3.70150

Meltem Arıkan Malkoç, Serap Özer Yaman, Esin Yuluğ, Semanur Işık, Birgül Kural

{"title":"L-Theanine Ameliorates Doxorubicin-Induced Ovarian Toxicity by Reducing Endoplasmic Reticulum Stress","authors":"Meltem Arıkan Malkoç, Serap Özer Yaman, Esin Yuluğ, Semanur Işık, Birgül Kural","doi":"10.1002/fsn3.70150","DOIUrl":"https://doi.org/10.1002/fsn3.70150","url":null,"abstract":"Doxorubicin (DOX) is an anthracycline antibiotic widely used as an antineoplastic agent. L-theanine (LTN) is a unique amino acid obtained from tea (Camellia sinensis) and a highly valuable nutraceutical additive in the food industry. The aim of this study was to investigate the effects of LTN on ovarian endoplasmic reticulum stress (ERS) in DOX-induced rats. The rats were divided into one of four groups: Control (saline), DOX (20 mg/kg DOX, i.p.), DOX + LTN200 (DOX + 200 mg/kg LTN) and DOX + LTN400 (DOX + 400 mg/kg LTN). DOX was administered on the first day, followed by three consecutive days of LTN via oral gavage. The levels of ERS (GRP78, IRE1, and CHOP), oxidative stress (TOS, OSI, and MDA), inflammation (TNF-α) and fertility (E2 and PGN) parameters were analyzed using ELISA or assay kits. In addition, morphological and apoptotic (DNA fragmentation) changes in ovarian tissues were examined histologically. The study found that both doses of LTN were effective in reversing DOX-induced ERS by lowering oxidative stress, inflammation, and apoptosis, and alleviating morphological changes. However, the 400 mg/kg LTN group exhibited more significant effects. LTN treatment thus has the potential to alleviate the adverse effects on ovarian tissue caused by DOX by modulating the endoplasmic reticulum (ER) stress response and associated conditions.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70150","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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