Current Nutrition & Food Science最新文献

{"title":"Vitamin D Fortified Food Intake; Do We Know and Consume Enough: A Cross-Sectional Study in Jazan, Saudi Arabia","authors":"Mohammed Somaili, Areej Areeshi, Entsar Qadah, Naif Gharwi, Abdullah Y. A. Madkhali, Khalid Muafa, Atheer Akoor, Raghad Mobaraki, Saleh Ghulaysi, Mohsen Deibaji, Abdulrahman Aqeel, Omar Oraibi, Ahmad Sayed, Abo-Obaida Yassin, Bashayer Khormi","doi":"10.2174/1573401319666230504122346","DOIUrl":"https://doi.org/10.2174/1573401319666230504122346","url":null,"abstract":"\u0000\u0000Vitamin D plays a very important role in the human body. In Saudi Arabia, the sun exposure is limited for many reasons. The use of vitamin D-fortified food or supplements may complement the daily body requirements. The knowledge and perception of the general population towards vitamin D-fortified intake in Jazan, Saudi Arabia, are not known.\u0000\u0000\u0000\u0000In this study, we aim to evaluate the knowledge and attitude toward vitamin D-fortified food intake among the general population in the Jazan region.\u0000\u0000\u0000\u0000We performed a cross-sectional questionnaire-based study using the convenient sampling method on the Jazan general population. The questionnaire was composed of questions distributed over three domains. The data were analyzed using SPSS software version 23. Frequency and percentages were used to display categorical variables. Mean and standard deviation were used to present numerical variables. The independent t-test and analysis of variance (ANOVA) test were both used to test for factors associated with knowledge and perception score.\u0000\u0000\u0000\u0000A total of 921 participants were included in the study. The majority of participants (72.2%) were between 20 and 40 years; the female gender and Saudi nationality represent the majority of participants in this study. In terms of occupation, 32.9% were currently employed, and 44.5% were students. Regarding education, 64.9% had a bachelor’s degree, and 19.9% had a high school education. The minimum knowledge score was 0, the maximum was 25, and the mean was 10.6 + 4.35. \u0000The knowledge levels toward the vitamin D-fortified food intake showed that 64.9% had a moderate knowledge level. With regard to the assessment of participants’ perception towards vitamin D-fortified food intake, 69.6% reported having a vitamin D-rich food before, while 5.8% reported they never did, and 34.6% did not know. The most commonly reported reason for never having vitamin D-fortified food was not knowing what food to take for 19 participants (35.8%). Occupation and education levels of participants were significantly associated with knowledge of vitamin D-fortified food intake.\u0000\u0000\u0000\u0000Despite the population in the current study having a moderate level of knowledge about vitamin D-fortified food, the practices towards intake of vitamin D-fortified food or supplements are still underused.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129560978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unhealthy Dietary Pattern Associated with Common Mental Disorders in Adults and Older Adults: a Population-based Study","authors":"Karoline de Macêdo Gonçalves Frota, Ana Paula de Melo Simplício, Poliana Cristina de Almeida Fonseca Viola, Layanne Cristina de Carvalho Lavôr, Paulo Víctor de Lima Sousa, Carolina Abreu de Carvalho, Lays Arnaud Rosal Lopes Rodrigues, Larissa Carvalho Ribeiro de Sá Lustosa, Michelly da Silva Pinheiro, Jaine Magalhães Paz de Lima, Cyntia Regina Lucio de Sousa Ibiapina, Amanda Ferreira Mesquita de Oliveira, Jany de Moura Crisóstomo, Denise Maria Nunes Lopes, Adriana de Azevedo Paiva, Vanessa da Silva do Nascimento","doi":"10.2174/1573401319666230503155748","DOIUrl":"https://doi.org/10.2174/1573401319666230503155748","url":null,"abstract":"\u0000\u0000Mental and behavioral disorders are influenced by biological, psychological and social factors, especially income, gender, age and family environment, indicating that physical health is directly associated with mental health. In this perspective, food consumption is highlighted as a risk factor for mental health, as healthy behaviors, along with a good quality diet, can reduce symptoms of anxiety and depression.\u0000\u0000\u0000\u0000The objective of this astudy is to investigate the association between CMD and dietary patterns, among other lifestyle and socioeconomic factors.\u0000\u0000\u0000\u0000Cross-sectional population-based and household study conducted with 1574 individuals aged over 20 years, of both sexes, residing in Teresina and Picos, Piaui, Brazil. Socio-demographic, lifestyle and food consumption data were collected. The instrument used to identify the presence of CMDs was the Self Reporting Questionnaire 20 (SRQ-20). Dietary patterns were obtained using the Principal Component Analysis method.\u0000\u0000\u0000\u0000Individuals of female sex, separated, with low education, smokers and lower level of physical activity had a higher prevalence of common mental disorders. As for the eating pattern, after adjustments, individuals who adhered to the unhealthy eating pattern had a 9% higher prevalence of CMD. Furthermore, adherence to the white meat standard represented 12% higher prevalence of CMD.\u0000\u0000\u0000\u0000The results showed that, regardless of other socioeconomic and lifestyle factors, adherence to a more monotonous eating pattern in foods, characterized by the mainly consumption of animal protein and the lack consumption of foods like fruits and vegetables,as well as a less healthy one, characterized by the consumption of ultra-processed foods, increases the risk of developing CMD.´\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128881908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Methods and Applications of Raman Spectroscopy: A Powerful Technique in Modern Research, Diagnosis, and Food Quality Control","authors":"Farah Kenza Benattia, Z. Arrar, F. Dergal","doi":"10.2174/1573401319666230503150005","DOIUrl":"https://doi.org/10.2174/1573401319666230503150005","url":null,"abstract":"\u0000\u0000Raman spectroscopy has evolved into an important fast, rapid, direct, and non-destructive technique that has recently been applied in different fields.\u0000\u0000\u0000\u0000The present work aims to study the theoretical bases and the experimental techniques relate to Raman spectroscopy and highlight the performance as well as the different applications of the technique.\u0000\u0000\u0000\u0000Spectroscopy, in general, is the study of the interaction between electromagnetic radiation and matter, which corresponds to the emission or transmission of energy in the form of a wave at a given frequency. Raman spectroscopy is based on the inelastic diffusion of photons on electrons. The change in electron energy level leads to different modes of vibration of a molecule. These different vibration modes occur at specific frequencies for each molecule.\u0000\u0000\u0000\u0000Raman spectroscopy is used in chemistry as a tool to identify molecules in a sample. Indeed, each Raman peak is associated with a vibration mode of a molecule; it is considered as a more useful approach to monitor the chemical parameters of samples tested in several fields, especially in food safety\u0000\u0000\u0000\u0000This review covers the current research status and prospects of Raman spectroscopy. The Raman effect is considered from the time of its discovery as a great gift for chemists because it contributes to a better characterization of the structure of matter.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125027083","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Parenteral vs Enteral Nutrition: \u0000A Retrospective Study on PNI and Inflammatory Status","authors":"G. Merra, Giulia Donati, L. Romano, P. Gualtieri, A. Capacci, L. Di Renzo, A. De Lorenzo","doi":"10.2174/1573401319666230503153258","DOIUrl":"https://doi.org/10.2174/1573401319666230503153258","url":null,"abstract":"\u0000\u0000Malnutrition consists of a functional and structural alteration caused by an imbalance between specific needs, intake, or utilization of foods and nutrients.\u0000\u0000\u0000\u0000During hospitalization we have identify the presence of malnutrition and its aetiology-type.\u0000\u0000\u0000\u0000The aim of this trial is to establish whether PNI (Prognostic Nutritional Index) is related to the inflammation pattern in our patients and which type of AN gives more advantages in clinical practice in improving PNI, and so the prognosis.\u0000\u0000\u0000\u0000During hospitalization, we have identified the presence of malnutrition and its aetiology-type, and initiated artificial nutrition (AN), enteral (EN), or parenteral (PN). For efficacy, we can use many biochemical tests, such as pre-albumin, transferrin, RBP, PINI, and albumin. The retrospective study was conducted by analyzing 145 patients. At baseline and after 7 days, the concentration of Albumin, Platelets, Neutrophils, Lymphocytes, and RCP was measured and was calculated PNI, PLR, and NLR. The patients were divided into three groups according to the treatment received with artificial nutrition: 32 Parenteral (PG), 15 Enteral (EG), and 17 Combined (CG).\u0000\u0000\u0000\u0000Between baseline and 7 days, no change was observed, while in EG a significant increase in albumin and RCP and a significant reduction in PNI were observed, and, in CG a significant increase in lymphocytes, in PNI and a significant reduction in NLR.\u0000\u0000\u0000\u0000In conclusion, a short-term nutritional intervention can benefit from a combined approach to improve prognostic such as PNI.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126586795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional Fuelling for Microgravity Environment of Space Missions","authors":"P. Mathur, Sneha Chopra, S. Singh","doi":"10.2174/1573401319666230503162143","DOIUrl":"https://doi.org/10.2174/1573401319666230503162143","url":null,"abstract":"\u0000\u0000Since the beginning of space missions, the food systems have undergone a sea change with prolonged manned missions and permanent space habitats. We have a better understanding of physiological changes which happen in humans in space and help in adaptation to the space environment. Yet, much remains underexplored and warrants further research.\u0000Space missions today involve a considerable number of individuals operating in a microgravity environment for both short and long periods. The provision of food for such missions and managing the physio-pathological changes that affect nutritional requirements continue to be challenging. Food systems (food and beverages) used during every program to date have been shelf‐stable and were composed primarily of rehydratable or thermostabilized food items. Such foods usually have a lower hedonic value than fresh or frozen foods. Consequently, a reliable food system must provide a wide range of palatable and attractive foods as well as the tools to prepare them (through rehydration, heating, and cooling) to enhance the taste sensation of the crew. Adequate nutrition with easily accessible food is essential to this effort. To deliver nutritional recommendations to crew members for long-duration space missions, it is important to understand how nutritional status and general physiology are linked and affected by microgravity exposure. In view of this, it has been pointed out that nutritional countermeasures could rectify the physiological and behavioural anomalies during microgravity exposure. In this comprehensive narrative review, we have provided an overview of a few recent advances such as silkworm protein, good mood-vegan diet, 3-D food printing, and space garden’s produce for onboard support to food systems. It has also been found that exercise could be an addition to nutritional interventions. Areas of space exploration that require more in-depth research using ground-based bed rest models, as well as in-flight microgravity conditions, are highlighted.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127360646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Cooking Procedure on B1, B2, and B6 Vitamins Content and Some Elements in the Main Rice Brands in the Iranian Market","authors":"G. Asadikaram, Saam Norouzi, T. Khalili, M. Abolhassani, M. Torkzadeh-Mahani, M. Hajizadeh, Z. Vahabzadeh","doi":"10.2174/1573401319666230502103931","DOIUrl":"https://doi.org/10.2174/1573401319666230502103931","url":null,"abstract":"\u0000\u0000The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2, and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice.\u0000\u0000\u0000\u0000Different cooking procedures have been shown to have contradictory benefits in terms of nutritional value by affecting the bioavailability of vitamins and microminerals.\u0000\u0000\u0000\u0000The aim of the present study was to assess and compare the effect of different methods of cooking on B-group vitamins (B1, B2 and B6), As, Cd, Ni, Pb, and some essential elements (Cu, Co, and Mn) in the main local varieties of Iranian rice.\u0000\u0000\u0000\u0000The effectiveness of different cooking procedures, including direct cooking (Dampokht) and cooking by washing the rice with water and draining off the water (Abkesh), on B1, B2, and B6 vitamins contents and Cd, As, Pb, Ni, Cu, Co, Mn elements in the different local varieties of Iranian rice was evaluated. For the Dampokht method, the non-rinsed cooked samples were directly used for evaluation, but for the Abkesh method, the cooked rice samples were first rinsed and then evaluated.\u0000\u0000\u0000\u0000Generally, our results showed decreased levels of vitamins and trace elements in cooking with the Abkesh method in comparison to that of Dampokht. Interestingly, the amount of B1 vitamin increased after the Dampokht method.\u0000\u0000\u0000\u0000The results indicate that the rice cooking procedure is very important in the maintenance of B vitamins and trace elements in the foodstuff, and the Abkesh method leads to the loss of a great deal of water-soluble vitamins and essential elements. However, it is good for decreasing poisonous heavy metals and should be recommended for populations that consume rice as the main staple food and who live in the areas with a high level of toxic heavy metals in drinking water.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121097104","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low Lactose Yogurt With Blueberry Jam: Development And Sensory Acceptance","authors":"C. Contessa, Kelly da Silva Oliveira, L. Teixeira, C. Borba, C. A. Burkert, Janaína Fernandes de Burkert","doi":"10.2174/1573401319666230502104541","DOIUrl":"https://doi.org/10.2174/1573401319666230502104541","url":null,"abstract":"\u0000\u0000The lactose-intolerant public represents an important portion of the population; however, the diversification of products that serve this population is still very limited.\u0000\u0000\u0000\u0000In this bias, this study aimed to develop a low-lactose yogurt added with blueberry jelly, combining sensory and functional characteristics of the fruit.\u0000\u0000\u0000\u0000Different concentrations of β-galactosidase were evaluated in the fermentations, in addition to four formulations of blueberry jelly that were sensorially tested for preference, a formulation was selected and its global acceptance and purchase intent were verified.\u0000\u0000\u0000\u0000The use of 1.5 g L- 1 of β-galactosidase allowed for a more significant reduction of lactose during the fermentation process. Of the four jelly formulations tested, the whole fruit was sensory preferred, and the low-lactose two-layer yogurt showed 86% acceptance and 74% purchase intention.\u0000\u0000\u0000\u0000It was possible to develop a product with low lactose content and sensorially pleasant to the consumer.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131109729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quercetin: A Comprehensive Review","authors":"Dharmendra Kumar, P. Sharma","doi":"10.2174/1573401319666230428152045","DOIUrl":"https://doi.org/10.2174/1573401319666230428152045","url":null,"abstract":"\u0000\u0000Quercetin is a plant pigment found in many fruits, vegetables, beverages, and other parts of plants, such as leaves, flowers, bark, stems, and roots. The rich sources of quercetin are the dock, watercress, sweet potato, onion, grapes, berries, cherries, and broccoli. Quercetin exhibits various pharmacological activities, such as anticancer, antiviral, anti-inflammatory, and antioxidant. Several studies have reported quercetin as a potential anticancer compound. This review article provides information on the role of quercetin in many types of cancer, such as breast cancer, colon cancer, liver cancer, lung cancer, prostate cancer, bladder cancer, gastric cancer, bone cancer, blood cancer, brain cancer, cervical cancer, head and neck cancer, skin cancer, eye cancer, thyroid cancer, ovarian cancer, kidney cancer, and mesothelioma cancer. The present review emphasizes the anticancer activity of quercetin via different mechanisms, such as induced apoptosis, inhibition of tumor progression, cancer cell cycle arrest via different pathways, decreased proliferation, modification of the tumor microenvironment, etc.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126331883","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Micronutrients throughout the Life Cycle: Needs and Functions in Health and Disease","authors":"Amit Bhatia, M. Kumar, Devesh Kumar, Ankita Sharma, Shivam Bhadauria, Anil Thakur","doi":"10.2174/1573401319666230420094603","DOIUrl":"https://doi.org/10.2174/1573401319666230420094603","url":null,"abstract":"\u0000\u0000Micronutrients play a vital role in the maintenance and proper functioning\u0000of body tissues. Micronutrients broadly consist of minerals and vitamins. These vitamins and\u0000minerals are of supreme importance in the treatment of an eclectic variety of diseases and are\u0000obligatory for many metabolic processes.\u0000\u0000\u0000\u0000The objective of this review is to give a comprehensive overview on the role of\u0000micronutrients in the treatment of broad-spectrum diseases and also give insightful knowledge\u0000regarding the numerous food sources for obtaining nutrients, their dietary reference values, and their\u0000deficiencies. In this review, the authors have also highlighted the role of micronutrients in COVID19.\u0000\u0000\u0000\u0000A properly balanced diet provides an acceptable amount of nutrients in the body.\u0000Deficiency and excessive nutrients in an individual’s diet may cause diseases or abnormal\u0000conditions. An improper diet may be responsible for the occurrence of deficiencies in iron, calcium,\u0000and iodine. Minerals like iron, boron, calcium, cobalt, phosphorous, and vitamins like K, E, A, D,\u0000and Riboflavin can cure and treat fatal diseases like Alzheimer’s, bone development conditions,\u0000osteoporosis, anemia, inflammatory bowel, and HIV Infections.\u0000\u0000\u0000\u0000Micronutrients are essential for metabolism and tissue function. Sufficient consumption\u0000is thus required, but providing additional supplements to persons who do not require them may be\u0000detrimental. Large-scale studies of varied micronutrient dosages with accurate outcome indicators\u0000are needed to optimize intakes in different patient groups and the general population at large. In this\u0000review, the authors have highlighted the crucial role of micronutrients in health and disease.\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124019942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Total and Partial Replacement of Meat by Mycoprotein in Hamburger: Physico-Chemical, Nutritional, Mechanical and Overall Acceptability","authors":"K. Khosravi‐Darani, H. Hosseini, Fataneh Hahempour-Baltork, Parastou Farshi, B. Jannat, Manouchehr Dadgarnejad, R. Asgharian","doi":"10.2174/1573401319666230418104833","DOIUrl":"https://doi.org/10.2174/1573401319666230418104833","url":null,"abstract":"\u0000\u0000Processed meats are considered the most consumable products worldwide. However, there are several limitations related to these products such as health and environmental issues, and the high energy, time, and cost needed for their production, thus manufacturers are looking for effective alternatives for processed meats. Mycoprotein can be a useful approach for meat substitution.\u0000\u0000\u0000\u0000This study’s objective was the partial and total replacement of meat with mycoproteins in the formulation of burgers and to investigate the characteristics of these novel formulations for comparison with the control sample (full meat burger).\u0000\u0000\u0000\u0000Cooking loss, mechanical, physicochemical, nutritional, color, and sensory properties were determined\u0000\u0000\u0000\u0000Cooking loss, mechanical, physicochemical, nutritional, color and sensory properties were determined.\u0000\u0000\u0000\u0000The results indicated that mycoprotein substitution could improve health and nutritional properties as a result of including high-value protein and lower lipid content (mostly unsaturated fatty acids). However, the beef burger had better mechanical properties such as cohesiveness, hardness, springiness, and gumminess compared to mycoprotein-containing burgers. Higher OBC (oil binding capacity) and WBC (water binding capacity) of mycoprotein were responsible for filling the interstitial spaces within the protein matrix and reducing the textural attributes. Thus, using less oil and water in mycoprotein-containing formulations is recommended. Moreover, the cooking loss percentage decreased by increasing the mycoprotein content of burgers, which has economic advantages. According to sensory evaluations, no significant changes (p>0.05) were shown in the overall acceptance and taste scores of the burgers.\u0000\u0000\u0000\u0000Mycoproteins are potential compounds to be used as promising ingredients for the complete substitution of meat in the burger.\u0000\u0000\u0000\u0000noting else\u0000","PeriodicalId":130655,"journal":{"name":"Current Nutrition & Food Science","volume":"77 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133153254","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}