Italian Journal of Food Science最新文献_第10页

Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries? 咖啡粉提取物在食品和营养保健工业中可能是一种有用的功能性成分吗?

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-03-08 DOI: 10.15586/ijfs.v34i1.2171

A. Nartea, Paolo Lucci, M. Loizzo, R. Tundis, M. Leporini, Luigia Gervasi, Benedetta Fanesi, Oscar Núñez, N. Frega, D. Fiorini, D. Pacetti

{"title":"Is coffee powder extract a possible functional ingredient useful in food and nutraceutical industries?","authors":"A. Nartea, Paolo Lucci, M. Loizzo, R. Tundis, M. Leporini, Luigia Gervasi, Benedetta Fanesi, Oscar Núñez, N. Frega, D. Fiorini, D. Pacetti","doi":"10.15586/ijfs.v34i1.2171","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2171","url":null,"abstract":"The present study aimed to assess the phytochemical content and in vitro bioactivity of ethanolic extracts of Arabica (A) and/or Robusta (R) coffee powder having different geographical origins. For this purpose, total phenols (TPC) and flavonoids (TFC) content as well as α- and β-tocopherol were quantified. The antioxidant activity was assessed by using a multi-target approach in which the radical scavenging potential, the protection from lipid peroxidation, and the involvement of the iron-reducing mechanism were applied. The carbohydrate hydrolyzing enzymes’ (α-amylase and α-glucosidase) inhibitory activities were also assessed. Arabica coffee sample (C2-A) showed the highest TPC, TFC, and α-tocopherol content with values of 63.1 mg chlorogenic acid equivalents (CAE)/g dry powder, 16.2 mg of quercetin (QE) equivalents/g dry powder, and 5.6 mg/100 g dry powder, respectively. Relative Antioxidant Capacity Index (RACI), used to statistically integrate results from 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing ability power (FRAP), and protection of lipid peroxidation assays, evidenced that sample C4-R derived from Robusta from Guatemala showed the highest antioxidant potential with a value of –0.61. Arabica from Puerto Rico was the most active against α-amylase, whereas the blend Arabica/Robusta sample (C5-A60R40) showed the highest inhibitory activity against α-glucosidase with IC50 values of 120.2 and 134.6 mg/mL, respectively. The results show how the qualitative-quantitative composition of the extracts is strongly associated not only with the variety but also with the geographical origin of the samples.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43308372","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}

引用次数: 4

Two cases of black human breast milk not related to minocycline. A sphingolipidomic approach 两例黑色母乳与二甲胺四环素无关。鞘脂学方法

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-03-04 DOI: 10.15586/ijfs.v34i1.2173

Laura Cerquiglini, S. Troiani, C. Gizzi, M. Dei Cas, R. Paroni, P. Signorelli, A. Mencacci, M. Radicioni, S. Pasquino, Maria Cristina De Lio, L. Cossignani, G. Verducci, C. Conte, T. Beccari, S. Cataldi, E. Albi

{"title":"Two cases of black human breast milk not related to minocycline. A sphingolipidomic approach","authors":"Laura Cerquiglini, S. Troiani, C. Gizzi, M. Dei Cas, R. Paroni, P. Signorelli, A. Mencacci, M. Radicioni, S. Pasquino, Maria Cristina De Lio, L. Cossignani, G. Verducci, C. Conte, T. Beccari, S. Cataldi, E. Albi","doi":"10.15586/ijfs.v34i1.2173","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2173","url":null,"abstract":"Different colors of human breast milk (HBM) are reported in literature, and black milk is produced only during minocycline therapy. We herein report two cases of black/dark gray color HBM without minocycline involvement. We analyzed both milk samples and compared the data with two control HBM samples taken from two mothers who had the same dietary behaviors and took the same supplements (iron) as done by the mothers under study. Results indicated that the black color was not due to iron intake, disease or infection. With Sudan III stain, specific for lipids, dark precipitates were evident. Antioxidant power was much higher in studied milk samples than in control samples. As antioxidants at high levels become pro-oxidants, our data suggested possible lipid oxidation. Sphingolipid profile of black milk samples demonstrated accumulation of sphingomyelin and ceramide, which could be a sign of impaired lipid metabolism. It was concluded that iron supplementation was not responsible for HBM pigmentation, but altered biochemical mechanisms in the mammary gland could be implicated. In our experience, dark color HBM did not represent an absolute indication for discontinuation of breastfeeding.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49100355","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}

引用次数: 0

Effects of different concentrations of pineapple core extract and maceration process on free-range chicken meat quality 不同浓度菠萝核提取物及浸渍工艺对散养鸡肉品质的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-26 DOI: 10.15586/ijfs.v34i1.2086

N. Hussain, Choy Hew Weng, Nursabrina Munawar

引用次数: 8

Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods 台湾可可多酚不同加工方法的植物化学成分、抗氧化和血管保护活性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-25 DOI: 10.15586/ijfs.v34i1.2132

Heuy-Ling Chu, Hongkui Fu, En-Kuang Chou, Ying Lin

{"title":"Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods","authors":"Heuy-Ling Chu, Hongkui Fu, En-Kuang Chou, Ying Lin","doi":"10.15586/ijfs.v34i1.2132","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2132","url":null,"abstract":"Cocoa tree (Theobroma cacao L.) is a recently planted crop in Taiwan, a country located in East Asia. Taiwanese cocoa beans are appreciated globally because of their distinctive flavor and aroma. The effects of the water extracts of unfermented Taiwan cocoa beans (WUFCB) and fermented and roasted Taiwan cocoa beans (WFRCB) on the anti-oxidation, vascular protection, and variation in phytochemical components were investigated. Variations in the catechins components of WUFCB and WFRCB were examined by high performance liquid chromatography. The values of catechin compounds in WUFCB (epicatechin [EC]: 52.32 ± 0.56 mg/g, and catechin (C): 15.14 ± 0.26 mg/g) were approximately two times higher than those found in WFRCB (EC: 26.22 ± 0.48 mg/g, and C: 4.56 ± 0.10 mg/g), indicating that the fermentation and roasting steps caused decline in catechins compounds of WFRCB. In the range of 50–300 µg mL-1, both WUFCB and WFRCB depict noncytotoxicity in endothelial cells; they protect cells from H2O2-induced cytotoxicity as established by MTT assay. Meanwhile, nitric oxide (NO) levels in endothelial cells were elevated by WUFCB. In addition, WUFCB displayed radical scavenging in the acellular model and inhibited increase in reactive oxygen species (ROS) noted in endothelial cell induced by H2O2. Overall, the significant vascular protection of WUFCB is associated with increased NO formation. The decreased ROS generation against oxidative damage was attributed to abundant catechin compounds. This study establishes Taiwan cocoa polyphenol as an effective and complementary tool for preventing endothelial dysfunction and cardiovascular disease.\u0000 ","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44988354","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}

引用次数: 2

Environmental impact of the main household cooking systems—A survey 家庭主要烹饪系统对环境的影响——一项调查

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-23 DOI: 10.15586/ijfs.v34i1.2170

A. Cimini, M. Moresi

{"title":"Environmental impact of the main household cooking systems—A survey","authors":"A. Cimini, M. Moresi","doi":"10.15586/ijfs.v34i1.2170","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2170","url":null,"abstract":"The food cooking energy may represent the primary hotspot in the cradle-to-grave life cycle of several foods and drinks. It is mainly affected by the type of food and its cookery method, cooking appliance and the fuel selected as well as the number of portions to be cooked. The primary aim of this survey was to demonstrate the basic characteristics of the main cooking methods, appliances, and fuels as well as energy required for some key foods. The secondary aim was to assess the environmental impacts of a generic cooking system as a function of few household cookers fueled by different fuels (i.e., firewood, charcoal, coal, natural gas, liquefied petroleum gas, kerosene and biogas) and electricity in the Italian scenario by using the ReCiPe 2016 and product environmental footprint (PEF) standard methods and Ecoinvent v. 3.7 database. A functional unit equal to per capita useful energy delivered to the pot for cooking (1.41 gigajoule [GJ]) in 27 European Union countries in 2019 was used as the basis of comparison. The use of natural gas resulted in minimum impact in nine of the 18 mid-point impact categories of ReCiPe 2016 method and two damage categories (human health and ecosystem quality) with a minimum overall weighted damage score (OWDSR) of ~5 Pt. Thus, such a cookstove appeared to be more apt to minimize both indoor and outdoor air pollution. Even if the electric cookstove yielded a greater OWDSR (8.6 Pt) because the Italian electricity grid mix was mainly based on fossil sources, it was possible to forecast that new-generation, smart cooktops driven by hydro- and wind-power electricity would minimize OWDSR to as low as 0.9 and 1.4 Pt, respectively, thus not only avoiding the consumption of any fossil energy source but also improving people’s health.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46573494","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}

引用次数: 7

The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques 初榨椰子油(VCO)乳剂粉体特性:微晶纤维素(MCC)对乳剂酸洗的影响及不同干燥工艺

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-02-08 DOI: 10.15586/ijfs.v34i1.2111

B. Nurhadi, Selly Selly, S. Nurhasanah, R. Saputra, H. R. Arifin

{"title":"The virgin coconut oil (VCO) emulsion powder characteristics: effect of pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques","authors":"B. Nurhadi, Selly Selly, S. Nurhasanah, R. Saputra, H. R. Arifin","doi":"10.15586/ijfs.v34i1.2111","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2111","url":null,"abstract":"Virgin coconut oil (VCO) has many health benefits; however, drinking of VCO directly is still uncommon. In order to overcome this problem, microencapsulation can be one of the solutions. Unfortunately, emulsion is an unstable system and rapidly separates into two layers. Therefore, in this study, we carried out the explanatory research of microencapsulation process with descriptive analysis. It comprised two emulsion treatments, using homogenization method, and three drying techniques, to determine the effect of Pickering emulsion with microcrystalline cellulose (MCC) and different drying techniques on the characteristics of VCO powder (before drying: creaming index and emulsion droplet size; and after drying: drying yield, color intensity, moisture content, particle morphology, microencapsulation efficiency, peroxide value, rehydration particle size, and dissolving time). The results demonstrated that all emulsion treatments did not depict any emulsion instability up to 21 days of storage, and the obtained VCO powders had different characteristics. The highest microencapsulation efficiency was 33.49±1.59%, obtained from the emulsion using Tween 80 and MCC by spray drying, and the lowest peroxide value was 0.464±0.084 mEq O2/kg, obtained from the emulsion using Tween 80 and MCC by vacuum drying. The future application of this study is expected to produce VCO powder that can improve the ease handling of VCO and also commercialize for being used as a non-dairy creamer.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47319326","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}

引用次数: 4

Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties 提取工艺和贮存时间对两个地方石榴品种石榴汁品质特性的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-28 DOI: 10.15586/ijfs.v34i1.2109

A. N. Alkuraieef, Amani Al-Juhani

引用次数: 2

Quality of frozen stored flavoured olive oils 冷冻储存调味橄榄油的质量

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-27 DOI: 10.15586/ijfs.v34i1.2161

Giacomo Squeo, G. Difonzo, A. Baiano, R. Silletti, A. Pasqualone, C. Summo, F. Caponio

引用次数: 1

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress 无机和有机硒干预对萝卜抗砷胁迫的影响

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-27 DOI: 10.15586/ijfs.v34i1.2105

Liang Hu, Xianglian Wang, Yuntao Zou, Daishe Wu, G. Gao, Zhiyao Zhong, Yu Liu, Sheng-guo Hu, H. Fan, Baojun Zhang

{"title":"Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress","authors":"Liang Hu, Xianglian Wang, Yuntao Zou, Daishe Wu, G. Gao, Zhiyao Zhong, Yu Liu, Sheng-guo Hu, H. Fan, Baojun Zhang","doi":"10.15586/ijfs.v34i1.2105","DOIUrl":"https://doi.org/10.15586/ijfs.v34i1.2105","url":null,"abstract":"Arsenic (As) pollution, a potential threat for human health, in vegetables is one of the primary sources of As intake by the human body. In the Pot Experiment, the As content, physiological index and antioxidant enzyme activity of radish were determined. The results demonstrated that the order of As concentration in radish tissues was roots > stems > leaves. Organic selenium (Se) can inhibit the absorption of arsenic in radish more effectively than inorganic Se. The application of organic Se and low concentration of selenite (Se(IV)) significantly enhanced the stress resistance of radish for increasing superoxide dismutase and peroxidase activity, increasing soluble protein, chlorophyll and proline content, and reducing malondialdehyde content. In contrast, the high concentration of Se(IV) and selenate (Se(VI)) treatment group demonstrated stress and toxicological effects on radish. This study provides an idea for further research on the remediation mechanism of Se to As toxicity and provides a reference for the adoption of Se fertilizer in agriculture.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46697338","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}

引用次数: 27

Characteristics of non-gluten noodles from modified cocoyam (Xanthosoma sagittifolium) and porang (Amorphophallus oncophyllus) 番薯(Xanthosoma sagittifolium)和茯苓(Amorphophallus oncophyllus)改良无筋面条的特性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-01-26 DOI: 10.15586/ijfs.v34i1.2080

Dedin Finatsiyatull Rosida, U. Sarofa, Delbra Aliffauziah

引用次数: 5