Italian Journal of Food Science最新文献

{"title":"Study of oxygen in wines with different proportions of yeast lees","authors":"Michaela Kulhankova, B. Prusova, M. Baroň","doi":"10.15586/ijfs.v36i1.2313","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2313","url":null,"abstract":"The lees produced during fermentation are known for their ability to consume oxygen. During wine aging, it has a positive effect on the antioxidant and sensory properties of wine. This study focuses on the effects of different doses of fermentation lees on the oxygen consumption and antioxidant activity of wine, which are important for the quality of the final product as well as consumer. The effect on oxygen consumption after bottling, antioxidant activity and phenolic composition was studied for wines of the variety Grüner Veltliner with different proportions of yeast lees. The rate of dissolved oxygen consumption increased with increasing dosages of fermentation lees. The first significant decrease was observed as early as the second day after bottling for all variants above 20 g of fermentation lees in 0.75 L of wine. Total polyphenol content and antioxidant activity also increased with the dose of yeast lees. The major negative parameter for the highest addition of lees was the concentration of volatile acids, which increased from a baseline value of 0.34 g L–1 to 0.45 g L–1.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"4 2","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139384234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Wound-healing potentiation in mice treated with phenolic extracts of Moringa oleifera leaves planted at different climatic areas","authors":"Sara Benkiran, A. Zinedine, Tariq Aziz, João Miguel Rocha, Iman Msegued Ayam, Sidi Mohamed Raoui, R. Chabir, F. Errachidi, M. Alharbi, Thamer H Albekairi, A. Alasmari","doi":"10.15586/ijfs.v36i1.2454","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2454","url":null,"abstract":"For years, Moringa oleifera has been known for possessing wound-healing properties. This study aimed to investigate the effect of two extracts: aqueous extract (AE) and ethanolic extract (EE) of Moringa oleifera leaves planted at two regions (Mssisi and Lamta) in Morocco for their anti-inflammatory and healing properties, for which mice were used as a biological model. Inflammation was monitored by assessing forepaw volume of mice, measured at 0 min, 1 h, 3 h, and 5 h, after its induction by carrageenan. Hind paw of mice were treated with extracts of M. oleifera, at a dose of 50 mg/kg, obtained from Mssisi region. This resulted in reduction of edema by 99.2% with EE and by 91.8% with AE, compared to controls and the phenolic extract of M. oleifera planted at Lamta region. Regarding healing of burns induced on rat’s dorsal region; results showed that application of Moringa-based ointment for 14 days, at a dose of 50 mg/kg on wounds, resulted in total healing, compared to controls (negative control: more than 22 days, and positive control: 22 days). M. oleifera extracts resulted in nearly complete tissue repair of 98.26% and 95.34% with EE and AE, respectively.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"13 11","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the durum wheat landrace genetic diversity using agro analysis and its benefit for human health","authors":"Mohammad Ihsan, Arshad Khan, Nausheen Nazir, Mohammad Nisar, Tour Jan, Shariat Ullah, Tariq Aziz, Fahad Al-Asmari, Sahar A. Alshareef, Maha Aljabri, M. Sameeh","doi":"10.15586/ijfs.v36i1.2466","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2466","url":null,"abstract":"Ancient wheat and landraces (traditional varieties) are fascinating to the consideration of scientists who are re-evaluating the healthy and dietary properties attributed to them by popular tradition. Wheat (Triticum durum) is one of the most significant crops that is grown all over the world. In the present study, 19 landraces were analyzed for genetic diversity through morphological and SDS-PAGE analysis. The highest coefficient of variance (18.91%) was found for spike length, and the lowest for days to maturity (1.51%). The genotype Malakand and Dolram produced a maximum number of seeds (42 and 46 seeds per plant), and the genotypes Dogai and Rasool Banda were found to be the tallest (73 and 71 cm, respectively). The genotype Kamar Kotki was found to mature early (165 days) while Doagi was found to mature late (171 days). Spike length was found to be positively correlated with plant height, leaf width, and leaf length. Leaf width was significant with spike length and the internode distance. The cluster analysis divided all the genotypes into six sub-clusters where the Asban and the Shekhan were placed at the extreme of the dendrogram. Based on the total seed storage proteins analysis, 18 (85.71%) bands were polymorphic while 14.28% bands were found to be monomorphic. Using Ward’s methods, all the genotypes were divided into two main lineages at 25% Euclidian distance and five sub-clusters at 75% distance. Our findings have significance for understanding the variations and relationships between various durum wheat genotypes and could serve as a basis for local elite durum germplasm that has been regionally adapted.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"79 15","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scrutinizing the antidiabetic, antidiarrheal, and anti-inflammatory activities of methanolic extract of pomegranate peel via different approaches","authors":"Waqas A. Bacha, Amir Hamza, A. Ali Khan, Tariq Aziz, Jianbo Wu, Fahad Al-Asmari, Manal Y Sameeh, Abdulhakeem S. Alamri, M. Alhomrani, Ahmad A. Alghamdi, Abdullah A. Alqasem, Bandar K. Baothman, N. Alsuhaymi, Suzan M. Fathuldeen, Waqar Ahmad","doi":"10.15586/ijfs.v36i1.2459","DOIUrl":"https://doi.org/10.15586/ijfs.v36i1.2459","url":null,"abstract":"The objective of the current study was to evaluate the potential of Punica granatum L peel in mice as an antidiarrheal and antidiabetic agent. In an antidiarrheal study, different doses (50, 100, 150, and 200 mg/kg) of methanolic pomegranate peel extract (PPE) were administrated to castor oil-induced (1 mL/kg) diarrheal mice. Mice administered loperamide hydrochloride (3 mg/kg) were treated as a baseline group. During the experiment, electrolyte and hematological levels were analyzed, and at the end, histopathology of the intestine was performed. For antidiabetic activity, PPE doses (50, 100, 150, and 200 mg/kg) and metformin hydrochloride were administered to alloxan-induced (150 mg/kg) diabetic mice groups, and biochemical and hematological parameters were analyzed. Liver histopathology was done at the end of the experiment. The study found that castor oil caused diarrhea and had a significant (p < 0.05) impact on hematological parameters and electrolyte levels, compared with negative control group. PPE helped to restore altered parameters to normal levels. Histopathology of positive control group revealed abnormal cell structures, with irregularly arranged villi, unclear mucosal architecture of the ileal section, and nuclei cells were damaged and prone to collapsing. Significant dose-dependent recovery was observed in PPE-fed mice groups. After inducing and confirmation of diabetes with alloxan, all groups, except the negative control group, had significantly high glucose levels (p < 0.05). Levels of C-reactive protein and bilirubin were significantly altered, but PPE and metformin hydrochloride showed potential to improve these parameters. In positive control group mice, liver histology showed microvesicular fatty changes throughout the acinus, reactive Kupffer cells, mid-portal inflammation, reduced portal triad, centrilobular visibility, and well-differentiated central vein with well-formed nuclei. Similarly, significant dose-dependent recovery was observed in PPE-administrated mice groups. These results demonstrated that PPE had promising antidiarrheal and antidiabetic potential.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"30 3","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139455914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Predizione della preferenza degli attributi dei consumatori cinesi per l'uva da tavola","authors":"Tianqi Liu, Junwei Wang, Yumeng Feng, Weisong Mu","doi":"10.15586/ijfs.v35i4.2333","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2333","url":null,"abstract":"This paper aims to understand intrinsic attribute preferences of Chinese consumers for table grapes, analyze the influencing factors, and build consumer preference prediction models. In this study, 4324 consumers from various regions of China were investigated. We analyzed consumer preferences and the influencing factors. Finally, binary logistic regression was used to construct prediction models of consumers’ intrinsic attribute preferences for table grapes. The results showed that grapes popular with Chinese consumers had fixed characteristics, including moderate size, spherical or near-spherical shape, purple-red color, strawberry flavor, light aroma, soft flesh and juicy, sweet taste, seedlessness, thin skin powder, and easy to peel. The results of the prediction models showed that age, annual consumption of grapes, and other factors of consumers had significant effects on consumer preferences. The prediction models achieved 80% accuracy in predicting consumer preferences for taste, seedless and peeling degrees. Analyzing the latest attribute preferences of Chinese table grapes, consumers can provide on the one hand, breeding direction reference for breeders, and on the other, marketing suggestions for marketers in the table grape industry. This study comprehensively investigated the intrinsic attribute preferences of Chinese table grape consumers, mastered the latest results of consumer preferences, added the indicators of the intrinsic attributes from the perspective of consumer demand, and conducted relatively more complete prediction research on the preferences of Chinese consumers.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" 15","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139138468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological, quality and nutritional characteristics of Ramen noodles with wheat flour partially substituted by water chestnut flour","authors":"Mehak Ahsan, Abeera Moin, Humaira Ashraf, Maliha Kamran, Iqra Manzoor, A. Giuffré","doi":"10.15586/ijfs.v35i4.2423","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2423","url":null,"abstract":"Ramen noodles were prepared by partially supplementing traditional wheat flour with water chestnut flour (WCF) at 30, 40 and 50% levels w/w. The composition, pasting and farinograph indices of flour blends were studied. Noodles were analysed for colour, radical scavenging and functional characteristics. Time for dough development, stability and farinograph quality number declined significantly from 5.250±0.07 to 1.20±0.01 min, 6.45±0.07 to 1.31±0.01 min and 81.50±0.71 to 18.50±0.71, respectively, after replacement. Statistically significant increment in pasting temperature (60.91±0.01 to 72.05±0.07°C), peak viscosity (1094.05±0.07 to 1099.25±0.35 Brabender Unit, BU), breakdown (310.05±0.07 to 376.05±0.07 BU), hot paste (782.05±0.07 to 996.10±0.14 BU) and cold paste viscosities (1548.10±0.14 to 1701.25±0.35 BU) were found with the addition of WCF. Non-traditional ramen exhibited significantly improved fibre, antioxidant potential and mineral content with significant reduction in % fat and caloric count. The colour variation data in ramen noodles were: L* (66.35–57.86); a* (0.24–2.08); and b* (4.03–4.47). Texture hedonic scores varied between 8.38 and 7.57 with chestnut flour level increment. Hardness of Ramen noodles samples ranged between 13.9 and 19.8 N.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"93 S1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139154338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"10-Hydroxydec-2-enoic acid enhances the erythrocyte membrane fluidity via interacting with phosphatidylcholine and phosphatidylethanolamine","authors":"Fangfang Sha, Peichang Yang, Hui Wang, Junhua Ren, Zirui Li, Luyang Zhang, Pei Fan","doi":"10.15586/ijfs.v35i4.2358","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2358","url":null,"abstract":"10-Hydroxydec-2-enoic acid (10-HDA), the unique substance in the natural food royal jelly, is an unsaturated hydroxyl fatty acid with the bio-activity to guard against cell or tissue damages. However, the relevant mechanisms still remain largely unknown. Here, using a mouse erythrocyte model, whether the fluidity of plasma membrane is influenced by 10-HDA was investigated. 10-HDA was shown to enhance the erythrocyte membrane fluidity and to rescue the fluidity from •OH toxicity. In such occasions, 10-HDA promoted the dissolved O2 level in erythrocyte suspension thereof. The levels of β-actin and band 4.1 protein were not affected by 10-HDA in erythrocytes. In the framework of density functional theory, 10-HDA may interact with phosphatidylcholine and phosphatidy-lethanolamine, the major components of membrane lipid bilayer. This was evidenced by the fact that 10-HDA was detectable in erythrocytes after its addition to the erythrocyte suspension. Moreover, the fluorescent intensity of erythrocytes stained by the membrane probe DiIC18(5) increased with 10-HDA treatment. Hence, 10-HDA could regulate the erythrocyte membrane fluidity and the release of O2 from erythrocytes via targeting lipids rather than proteins. Our data cast light on the elucidation of the mechanism of 10-HDA modulating cell functionality and the utilization of 10-HDA in remedying the erythrocyte membrane fluidity-associated symptoms.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"8 31","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138586436","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study of medium-high shelf life ready-to-use dough rolls for making “pizza napoletana”","authors":"Aniello Falciano, P. Di Pierro, A. Sorrentino, S. Cavella, Paolo Masi, A. Romano","doi":"10.15586/ijfs.v35i4.2328","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2328","url":null,"abstract":"The aim of this work was to investigate the possibility of developing an innovative technology to obtain ready-to-use dough rolls with a medium-high shelf life, useful for pizza-making within the disciplinary procedures of Pizza Napoletana production. For this purpose, dough obtained according to the classic recipe was leavened for 20 min at 25°C, divided into 250 g dough rolls, and further leavened for 8 (C8) or 16 h (C16) at 22°C before packaging. The packed samples were stored at 2.0 ± 0.5°C for 28 days. Every 7 days, colony-forming units, pH, total titratable acidity, volume, and the consistency of the dough rolls were evaluated. After 28 days, the samples with the longer leavening time (C16) exhibited similar characteristics to the fresh product. In addition, the ability of the dough to develop a pizza rim was evaluated through cooking tests after 28 days of storage: the rims of the C16 rolls were similar to that of the fresh product. These results represent an important starting point for large-scale marketing of ready-to-use dough rolls, allowing consumers to taste a real “Pizza Napoletana” (TSG) product even in pizzerias outside the Campania region.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"31 6","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138587511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigation of differential 2-acetyl-1-pyrroline concentration in inferior and superior spikelets of fragrant rice","authors":"Z. Mo, Haowen Luo, Wu Li, Yuzhan Li, H. Tian, Shenggang Pan, Haidong Liu, M. Duan, Xiangru Tang","doi":"10.15586/ijfs.v35i4.2427","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2427","url":null,"abstract":"Fragrant rice is popular globally due to its desirable grain quality and strong fragrance. 2-Acetyl-1-pyrroline (2AP) is believed to be one of the key aromatic compounds found in fragrant rice. The present study investigated the differential 2AP concentration in inferior and superior spikelets of fragrant rice. Results showed that inferior spikelets produced higher aroma than superior spikelets, but opposite trend was observed in grain yield. A significant positive correlation was observed between grain yield and contribution ratio to yield, number of grains/m2, filled number of grains/m2, percentage of filled grains, and total nitrogen content in grains. Besides, 2AP content at different panicle positions showed a significant negative relationship with contribution ratio to yield but a significant positive correlation with moisture content. The findings demonstrated that it was feasible to improve fragrance and maintain grain yield by reducing the difference between superior and inferior spikelets during grain filling period. The results of the study revealed fragrance in grains in relation to superior and inferior spikelets in fragrant rice panicles.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"227 S720","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138621267","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758)CHOVY (ENGRAULIS ENCRASICOLUS LINNAEUS, 1758)","authors":"Gülderen Kurt Kaya, Özlem Emir Çoban, Reşit Bilici","doi":"10.15586/ijfs.v35i4.2405","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2405","url":null,"abstract":"Marinated anchovies are of economic importance in Turkey. However, natural antioxidants affecting quality of marinated anchovies are rarely addressed. The purpose of this study is to compare olive oil and rosehip sauce as fillers in anchovy marinades. The study investigated the effects of rosehip sauce on the quality of marinated anchovies stored at 4°C. Anchovy were marinated with 4% acetic acid and 12% NaCl, put into plastic jars, filled with either olive oil or rosehip sauce and stored at 4°C. Changes in sensory attributes were determined during the process, and the following chemical parameters were monitored: total phenolic content (mg/100 g GAE), total volatile basic nitrogen (mg/100 g), pH, peroxide value (meq/kg) and thiobarbituric acid (mg MDA/kg). Values of total volatile basic nitrogen (TVB-N), peroxide value (PV) and thiobarbituric acid (TBA) increased during the storage. Higher values of TVB-N, TBA and PV were found in samples with olive oil than those with rosehip sauce. Samples with rosehip sauce demonstrated better oxidative stability. Rosehip sauce samples had higher appearance, odor, color and texture scores than olive oil samples.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"64 3","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254310","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}