Food Science & Nutrition最新文献_第5页

EXPRESSION OF CONCERN: Diospyros Kaki Fruit Extract Produces Antiarthritic and Antinociceptive Effects in Rats With Complete Freund's Adjuvant-Induced Arthritis

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-07 DOI: 10.1002/fsn3.70115

{"title":"EXPRESSION OF CONCERN: Diospyros Kaki Fruit Extract Produces Antiarthritic and Antinociceptive Effects in Rats With Complete Freund's Adjuvant-Induced Arthritis","authors":"","doi":"10.1002/fsn3.70115","DOIUrl":"https://doi.org/10.1002/fsn3.70115","url":null,"abstract":"EXPRESSION OF CONCERN: F. Forouzanfar, M. Mirdoosti, M. Akaberi, R. Rezaee, S.-A. Esmaeili, E. Saburi and H. Mahaki, “Diospyros Kaki Fruit Extract Produces Antiarthritic and Antinociceptive Effects in Rats With Complete Freund's Adjuvant-Induced Arthritis,” Food Science & Nutrition 12, no. 10 (2024): 8084–8092, https://doi.org/10.1002/fsn3.4418.This Expression of Concern is for the above article, published online on 20 August 2024 in Wiley Online Library (wileyonlinelibrary.com), and has been issued by agreement between the journal Editor-in-Chief, Y. Martin Lo; and Wiley Periodicals LLC. The Expression of Concern has been agreed due to implausible SEM values presented in Figures 2, 3, 4 and 5, and also within Table 2. The authors provided an explanation along with some supporting data; however, this was not deemed satisfactory to remove doubt. Furthermore, flaws in the methodology have been identified, specifically the decision to study just two doses of DFHE. Therefore, the journal has decided to issue an Expression of Concern to inform and alert the readers.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70115","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793757","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

Ellagic Acid and Gut Microbiota: Interactions, and Implications for Health

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-06 DOI: 10.1002/fsn3.70133

Pinze Leng, Ye Wang, Minhao Xie

{"title":"Ellagic Acid and Gut Microbiota: Interactions, and Implications for Health","authors":"Pinze Leng, Ye Wang, Minhao Xie","doi":"10.1002/fsn3.70133","DOIUrl":"https://doi.org/10.1002/fsn3.70133","url":null,"abstract":"Ellagic acid (EA), a widely distributed natural polyphenolic acid existing in many kinds of plant-based foods, undergoes complex physical and chemical transformations during digestion and biotransformation. Particularly, EA is metabolized by gut microbiota and transformed into urolithins in the colon. These metabolites exhibit enhanced bioavailability and bioactivity. This review explores the intricate interactions between EA and gut microbiota, emphasizing their implications for human health. We discuss the role of gut microbiota in EA metabolism, resulting in distinct metabolic phenotypes associated with varying urolithin production profiles. EA and its gut-derived metabolites, urolithins, have been reported to have the potential to modulate the microbial community composition and function of gut microbiota, promoting beneficial bacteria while reducing harmful ones. Furthermore, EA and urolithins exhibit a spectrum of beneficial biological activities, including antioxidant, anti-inflammatory, and anticancer properties, along with enhancements to intestinal barrier function and modulatory effects on metabolic and cardiovascular systems, through molecular mechanisms such as activating Nrf2 and inhibiting NF-κB pathways. The review highlights and compares the potential of EA and its gut microbial metabolites in the prevention and treatment of various diseases. However, further studies are required to elucidate the underlying mechanisms of the interactions between EA and gut microbiota and their health benefits. Continued investigation into EA and its metabolites is essential for advancing our understanding of their role in promoting human health and developing novel therapeutic applications.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70133","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143787153","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

Ultrasound-Assisted Soaking and Solution Effects on the Anti-Nutritional Quality and Physical Properties of Legume Seeds

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-06 DOI: 10.1002/fsn3.70152

Bekir Gökçen Mazı, Kübra Çağlayan

{"title":"Ultrasound-Assisted Soaking and Solution Effects on the Anti-Nutritional Quality and Physical Properties of Legume Seeds","authors":"Bekir Gökçen Mazı, Kübra Çağlayan","doi":"10.1002/fsn3.70152","DOIUrl":"https://doi.org/10.1002/fsn3.70152","url":null,"abstract":"This study investigates the effects of soaking method (ultrasound-assisted soaking (UAS) and conventional soaking (CS)), soaking solutions with varying pH (distilled water (W), citric acid (CA), and sodium bicarbonate (SB)), and soaking times (4, 8, and 12 h) on anti-nutritional factors (phytic acid (PA) and trypsin inhibitor (TI) contents), moisture absorption, and hardness of chickpeas, beans, and soybeans. Additionally, the study examined changes in soluble solids content (SSC), pH, turbidity, and color of the soaking solutions. While the soaking method and solution significantly (p < 0.05) affected TI content in seeds, they had no notable impact on PA content. The most notable reductions in PA were observed following 12 h of CS: 27.0% in chickpeas and 38.9% in soybeans soaked in water, and 30.5% in beans soaked in sodium bicarbonate. Sodium bicarbonate was more effective than citric acid and water in reducing TI. UAS generally led to greater TI reductions compared to CS, although its effectiveness was reduced in sodium bicarbonate. UAS resulted in higher hydration rates across all solutions. Chickpeas and beans soaked in citric acid for 4 h and soybeans soaked in citric acid for 12 h exhibited the lowest hardness values. UAS notably increased SSC, turbidity, and pH changes in the soaking solutions compared to CS.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143787154","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

Genome-Wide Identification and Functional Characterization of New Serotonin N-Acetyltransferases in Soybean

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-06 DOI: 10.1002/fsn3.70147

Jiajia Zhang, Haopeng Li, Hongfei Ma, Wei Yan, Jianbo Zhu

{"title":"Genome-Wide Identification and Functional Characterization of New Serotonin N-Acetyltransferases in Soybean","authors":"Jiajia Zhang, Haopeng Li, Hongfei Ma, Wei Yan, Jianbo Zhu","doi":"10.1002/fsn3.70147","DOIUrl":"https://doi.org/10.1002/fsn3.70147","url":null,"abstract":"Melatonin is recognized as a crucial plant hormone due to its significant role in plant development, growth promotion, enhancing antioxidant activity, and stress resistance. Soybean is one of the most important crops globally. To date, three SNAT genes have been cloned in Arabidopsis and rice; however, only one gene, GmSNAT1, has been characterized in soybeans. In this study, members of the GmGNAT family were identified through genome-wide analysis. Two candidate GmSNAT genes (GmSNAT3.1 and GmSNAT3.2) were selected based on phylogenetic tree analysis and exhibited highly similar protein tertiary structures to ZmSNAT3. Furthermore, the functionality of these two GmSNAT genes was confirmed for synthesizing N-acetylserotonin or melatonin using serotonin or 5-methoxytryptamine as substrates in vitro. RNA-seq data indicated that the transcription levels of GmSNAT3.1 and GmSNAT3.2 were downregulated under conditions of dehydration and salt stress. Additionally, SNAT3 genes from other leguminous plants were identified through homology analysis with GmSNAT genes. This study elucidates the role of SNAT genes in soybeans and establishes a foundation for further exploration into the physiological functions of melatonin within legume plants.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70147","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143787041","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

Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on GC-IMS and SPME-GC–MS and Their Correlation With Sensory Aroma

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-04 DOI: 10.1002/fsn3.4763

Hua Zhang, Haifeng Shen, Yuanqing Ye, Fan Cao, Jiale Ren, Huaiyuan Zhu, Bo Chi, Huiyun Liao, Feng Li

{"title":"Analysis of Volatile Components From Different Commercially Available Fenugreek Tinctures Based on GC-IMS and SPME-GC–MS and Their Correlation With Sensory Aroma","authors":"Hua Zhang, Haifeng Shen, Yuanqing Ye, Fan Cao, Jiale Ren, Huaiyuan Zhu, Bo Chi, Huiyun Liao, Feng Li","doi":"10.1002/fsn3.4763","DOIUrl":"https://doi.org/10.1002/fsn3.4763","url":null,"abstract":"This study explored the key flavor components of fenugreek tinctures from various manufacturers and how these components affect the aromas. Headspace solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC–MS) and headspace gas chromatography-ion mobility spectrometry (GC-IMS) were used to identify the volatile components. The key flavor components were determined by descriptive sensory analysis, multivariate statistical analysis, and odor activity value (OAV). Further analysis was conducted on the correlation for these components with sensory aroma characteristics. The results indicated that the principal aromas of fenugreek tincture samples were burnt and herbal aroma with additional sweet, hay, and balsamic aroma. A total of 148 compounds were identified by GC-IMS and SPME-GC–MS including nine key flavor components determined. It was found that benzaldehyde, n-butyraldehyde, propyl butyrate, 3-ethyl-2,5-dimethylpyrazine, and 2,5-dimethylpyrazine were positively correlated with burnt, baking, and herb aroma while N-butyraldehyde was significantly positively correlated with freshness aroma and significantly negatively correlated with spicy aroma. Benzaldehyde was determined to be significantly positively correlated with sweet aroma while 3-ethyl-2,5-dimethylpyrazine and 2,5-dimethylpyrazine were significantly positively correlated with herbal aroma. The findings of this study can provide indications for quality identification, origin traceability, and extraction process optimization of fenugreek tincture products.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4763","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143778365","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

Enhancing Radiotherapy Tolerance With Papaya Seed-Derived Nanoemulsions 用木瓜种子纳米乳液增强放疗耐受性

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-04 DOI: 10.1002/fsn3.70145

Muhammad Tariq Siddiqui, Bilge Olceroglu, Zinar Pinar Gumus, Ahmet Murat Senisik, Firat Baris Barlas

{"title":"Enhancing Radiotherapy Tolerance With Papaya Seed-Derived Nanoemulsions","authors":"Muhammad Tariq Siddiqui, Bilge Olceroglu, Zinar Pinar Gumus, Ahmet Murat Senisik, Firat Baris Barlas","doi":"10.1002/fsn3.70145","DOIUrl":"https://doi.org/10.1002/fsn3.70145","url":null,"abstract":"Flavonoid-rich plant materials have gained attention for their potential to reduce radiotherapy side effects. Carica papaya (CP) seeds, known for high flavonoid content, hold promise for therapeutic applications. This study explored the extraction and evaluation of two oils—sunflower oil-based papaya oil (SPO) and pure papaya oil (PPO)—and their nano emulsions (SPOE and PPOE), derived from CP seeds, for radioprotective effects. Chemical analysis using QTOF-MS revealed antioxidants and phytochemicals in the oils and emulsions. Size analysis and zeta potential measurements using dynamic light scattering (DLS) showed particle sizes of 140 ± 26.06 nm for PPOE and 293.7 ± 49.42 nm for SPOE. Post-radiation, both SPOE and PPOE significantly enhanced cell viability, with values of 72.24 ± 3.92 (p ≤ 0.001) and 75.85 ± 2.62 (p ≤ 0.001), respectively. These nanoemulsions show potential as topical agents for reducing radiation-induced tissue damage in radiotherapy. Despite the promising in vitro findings, further in vivo studies are needed to confirm the clinical relevance of these nanoemulsions. Additionally, their incorporation into sunscreen formulations could provide further protection against radiation-induced skin damage, broadening their potential applications.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70145","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143778117","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

Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-04 DOI: 10.1002/fsn3.70148

Siyuan Sheng, Steven C. Ricke, Erin M. Silva, James R. Claus

{"title":"Impact of Organic and Conventional Vegetable-Based Curing Ingredients on Frankfurter Quality and Sensory Attributes","authors":"Siyuan Sheng, Steven C. Ricke, Erin M. Silva, James R. Claus","doi":"10.1002/fsn3.70148","DOIUrl":"https://doi.org/10.1002/fsn3.70148","url":null,"abstract":"Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for assessing the effects of conventional and organic plant-based curing ingredients. This study aimed to evaluate the impact of commercially available conventional and organic plant-based curing ingredients on the quality and sensory characteristics of frankfurters. Five nitrite source treatments (TRT)s were analyzed: preconverted celery (CEL), organic celery (OCEL), Swiss chard (SW), organic Swiss chard (OSW), and sodium nitrite (SN). Consumer sensory panel scores revealed a subtle variation in the perception of non-meat aftertaste among alternative cured frankfurter TRTs. No difference (p > 0.05) was observed in overall liking and purchase intent among all TRTs. Furthermore, the consumer sensory panel indicated that OSW had a marginally higher (p = 0.077) non-meat aftertaste compared to SW. Analysis of volatile compounds offered detailed insights into the interactions and effects of sodium nitrite and plant-based curing powders on finished products. Esters and terpenoids were strongly positively correlated (r > 0.75) with non-meat aftertaste, whereas alcohols, amino acids, and aldehydes were strongly negatively correlated (r < −0.75) with non-meat aftertaste. This study found that some commercially available organic curing ingredients may go through a deodorization process, resulting in an undetectable non-meat aftertaste. The combined findings indicated that even though non-meat aftertaste is discernible in organic versus conventional cured meat products, it does not affect consumers' overall liking or purchase intent for vegetable-based curing ingredients.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70148","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143778319","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

Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-03 DOI: 10.1002/fsn3.70144

Osman Gul, Melike Seyda Sahin, Abdullah Akgun, Latife Betul Gul

{"title":"Modulating the Structural, Thermal and Techno-Functional Properties of Sesame Protein Isolate Using Nonthermal Techniques","authors":"Osman Gul, Melike Seyda Sahin, Abdullah Akgun, Latife Betul Gul","doi":"10.1002/fsn3.70144","DOIUrl":"https://doi.org/10.1002/fsn3.70144","url":null,"abstract":"Sesame protein isolate is a promising sustainable plant-based protein due to its high nutritional value and unique flavor. However, due to several challenges related to its functional characteristics, sesame protein can only be used sparingly in food applications. Therefore, the main objective of this study was to investigate the effects of nonthermal techniques including high-pressure homogenization (HPH, 100 MPa), high-intensity ultrasound (US, at a frequency of 20 kHz for 6 min), and high hydrostatic pressure (HHP, 400 MPa for 5 min) on the structure and functional properties of sesame protein isolate from sesame cake as a by-product. The results indicated that all nonthermal treatments encouraged the sesame protein insoluble suspension to change into a consistent protein dispersion, increasing the stability of the protein while reducing particle size (from 65.73 to 1.48 μm), increasing zeta potential (from −24.57 to −42.8 mV), and unfolding the molecular structure. All treatments led to an increase in β-sheets and reduced α-helix, and the most remarkable change in secondary structure occurred in the HPH treated sample that exhibited the highest UV absorbance. Minimal impact on the protein's thermal properties was monitored. Compared with the untreated sample, the techno-functional properties were significantly enhanced after modification, and the highest protein solubility (88.18%), EAI (62.09 m2/g), ESI (65.43 min), and OHC (1.89 g oil/g protein) obtained in the sample treated with HPH. Therefore, this work suggests that HPH could be a more promising technique than US and HHP to enhance the techno-functional properties of sesame protein isolate.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70144","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770222","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

Do Maternal Factors Modify the Associations Between Iron Supplementation and Low Birth Weight in Sub-Saharan Africa?

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-03 DOI: 10.1002/fsn3.70078

Yibeltal Bekele, Don Vicendese, Melissa Buultjens, Mehak Batra, Bircan Erbas

{"title":"Do Maternal Factors Modify the Associations Between Iron Supplementation and Low Birth Weight in Sub-Saharan Africa?","authors":"Yibeltal Bekele, Don Vicendese, Melissa Buultjens, Mehak Batra, Bircan Erbas","doi":"10.1002/fsn3.70078","DOIUrl":"https://doi.org/10.1002/fsn3.70078","url":null,"abstract":"Iron supplementation is recommended to reduce low birth weight (LBW) but its impact in Africa is underexplored. This study examines factors that may modify the effects of maternal iron supplementation on LBW in sub-Saharan Africa. Health Survey data from 26 sub-Saharan countries, including 149,346 woman–infant pairs, were analyzed. LBW (< 2500 g) was the outcome, and iron supplementation (yes/no) and its duration (none, < 90 days, or ≥ 90 days) were exposures. A regression modeling framework was used to assess associations, adjusting for potential confounders and stratification by country income level. Family income, mother's education, maternal age, and partner's education were assessed as potential effect modifiers. The prevalence of LBW was 10.36%. Maternal iron supplementation adherence was 37.34%, but lower among poor and young women (31.43%). Not taking iron supplements during pregnancy increased the odds of LBW (aOR 1.19; 95%CI: 1.09, 1.30). Longer duration (more than 90 days) reduced the odds of LBW (aOR 0.84; 95%CI: 0.76, 0.93). These impacts were greater among poor women (aOR 0.74; 95%CI: 0.64, 0.84), women/partner with no education (aOR 0.79; 95%CI: 0.67, 0.92), and younger age (aOR 0.72; 95%CI: 0.54, 0.97). Taking iron supplements longer during pregnancy contributes to lowering LBW in sub-Saharan countries. Younger mothers from poor areas with no education, along with those whose partners lack education, appear more vulnerable and may benefit from access to supplements. Enhancing adherence and addressing these disparities are key to addressing LBW in these settings.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70078","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770383","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

Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices

IF 3.5 2区农林科学

Food Science & Nutrition Pub Date : 2025-04-02 DOI: 10.1002/fsn3.70135

İlkay Çelik, Eda Alagöz, Hülya Şen Arslan, Cemalettin Sarıçoban

{"title":"Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices","authors":"İlkay Çelik, Eda Alagöz, Hülya Şen Arslan, Cemalettin Sarıçoban","doi":"10.1002/fsn3.70135","DOIUrl":"https://doi.org/10.1002/fsn3.70135","url":null,"abstract":"This study investigated the effects of marination with antioxidant-rich fruit juices—pomegranate, black carrot, and red beet—on the textural, physicochemical, technological, and sensory properties of chicken breast meat. Key parameters, including color, pH, water-holding capacity (WHC), marinade absorption, cooking loss (CL), textural properties, TBARS (thiobarbituric acid reactive substances), and sensory attributes, were evaluated. Among the tested juices, pomegranate had the highest acidity. Black carrot contained the highest total phenolic content (TPC) but showed the lowest ABTS and DPPH radical scavenging activity (p < 0.05). Marination resulted in a reduction in pH, with the lowest values observed in pomegranate-marinated samples. Although marination influenced WHC, the changes were not statistically significant (p > 0.05). CL values were significantly reduced in marinated samples (p < 0.05). Marination also affected color, with red beet increasing the b* value and black carrot decreasing it (p < 0.05). Textural properties, such as hardness, significantly increased with pomegranate and red beet juices (p < 0.05), while other textural attributes remained unaffected (p > 0.05). Sensory evaluation revealed no significant differences in flavor and texture, although color was notably influenced by the marination process (p < 0.05). Control and RB gave the highest values in terms of general acceptability. These findings suggest that marination with pomegranate, black carrot, and red beet juices may contribute to improving antioxidative properties and improve the textural quality of chicken breast meat.","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 4","pages":""},"PeriodicalIF":3.5,"publicationDate":"2025-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70135","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762004","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