Italian Journal of Food Science最新文献_第8页

Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market 中国市场液态乳制品和含乳饮料中阿斯巴甜和阿利坦的测定

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-10-06 DOI: 10.15586/ijfs.v34i3.2225

Jiasi Yu, Weilie Hu, Dan Wu, Yun Ding, Xin Wang, Ping Liu

{"title":"Determination of aspartame and alitame in liquid dairy products and milk-containing beverages in the Chinese market","authors":"Jiasi Yu, Weilie Hu, Dan Wu, Yun Ding, Xin Wang, Ping Liu","doi":"10.15586/ijfs.v34i3.2225","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2225","url":null,"abstract":"Aspartame and alitame are a type of food additives commonly used in recent years. However, it is difficult to con-clude that long-term use of synthetic sweeteners is completely harmless. This study aimed to establish a simple high performance liquid chromatography (HPLC) method to detect these two sweeteners, and to measure the concentrations of sweeteners in liquid dairy products and milk-containing beverages in the Chinese market. In this experiment, aspartame and alitame had a good linearity, and the average recovery values were also good with the relative standard deviations (RSDs) of 0.4–2.2%. The limits of detections (LODs) were 0.52 and 0.48 µg g–1 for aspartame and alitame, respectively. According to consumer daily purchase habits, 100 samples were purchased from supermarkets and milk tea shops in Jinan, China. The results showed that the amount of sweeteners added in all samples did not exceed the national standards, but there was a problem that the food label content was incomplete. We hope that the relevant departments would strengthen supervision and management of food labelling, and protect the legitimate rights and interests of consumers.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47986117","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

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins 白甘蓝和腌黄瓜中酚类化合物的生物可及性及抗氧化活性的评价

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-10-06 DOI: 10.15586/ijfs.v34i4.2267

Muzeyyen Berkel Kasikci, N. Bağdatlıoğlu

引用次数: 1

Evaluation of baseline cleanliness of food contact surfaces in Basrah Governorate restaurants using ATP-bioluminescence to assess the effectiveness of HACCP application in Iraq 使用ATP生物发光评估巴士拉省餐馆食品接触表面的基线清洁度，以评估HACCP在伊拉克应用的有效性

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-09-28 DOI: 10.15586/ijfs.v34i3.2237

A. Altemimi, N. Alhelfi, Athmar A. Ali, A. Pasqualone, H. Fidan, T. Abedelmaksoud, A. Giuffré, S. Ibrahim

引用次数: 5

Head-to-Head Comparison of Bi- and Nonavalent Human Papillomavirus Vaccine-Induced Antibody Responses. 双价和无价人类乳头状瘤病毒疫苗诱导抗体反应的头对头比较。

4区农林科学

Italian Journal of Food Science Pub Date : 2022-09-28 DOI: 10.1093/infdis/jiac190

Laila Sara Arroyo Mühr, Carina Eklund, Camilla Lagheden, Tiina Eriksson, Ville N Pimenoff, Penelope Gray, Matti Lehtinen, Joakim Dillner

引用次数: 0

Licium Barbarum cultivated in Italy: Chemical characterization and nutritional evaluation 意大利栽培的巴巴兰：化学特性和营养评价

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-09-02 DOI: 10.15586/ijfs.v34i3.2242

M. R. Ceccarini, M. Codini, S. Cataldi, B. Fioretti, G. Brecchia, E. Albi, T. Beccari

引用次数: 1

Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides 利用细菌菌株Bacillus paraycoides对用于生产生物聚合物聚羟基丁酸酯（PHB）的椰枣果实副产物进行估价

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-08-23 DOI: 10.15586/ijfs.v34i3.2236

Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi

{"title":"Valorisation of date fruits by-products for the production of biopolymer polyhydroxybutyrate (PHB) using the bacterial strain Bacillus paramycoides","authors":"Z. Chekroud, Leila Djerrab, A. Rouabhia, Mohamed Abdesselem Dems, Imane Atailia, Faiçal Djazy, M. Smadi","doi":"10.15586/ijfs.v34i3.2236","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2236","url":null,"abstract":"The aim of this research was to study the valorization of the date fruit by-product by conversion of date syrup into biopolymer polyhydroxybutyrate (PHB), based on the metabolic capacity of the bacterial strain Bacillus paramycoides to accumulate PHB from date syrup. Total reducing sugars in date syrup was essayed using 3',5-dinitrosalicylic acid (DNS) and HPLC methods. Bacillus paramycoides was isolated from soil of the botanic garden of Skikda university, Algeria. The accumulated PHB was extracted using chloroform. It was quantified as crotonic acid in concentrated sulfuric acid (H2SO4) by spectrophotometry at 300nm. Date syrup is characterized by high levels of total sugars (79.66 g/L) with 31.86 g/L of total reducing sugars. PHB accumulation reached its maximum (104.3 ug/mL) after 96 h of incubation at pH 7 and temperature 37°C using Tryptophane as the nitrogen source and acid pretreated syrup at a concentration of 8%. HPLC analysis on Aminex HPX-87H showed that the produced PHB from date syrup is characterized by a chromatogram peak with a retention time at 22.5 min.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44641980","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

Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways 细辛（一种多年生可食用草本植物）对人癌症细胞的功能分析以及通过干扰VEGF和NF-κB信号通路对中和细胞增殖的潜在营养作用

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-08-15 DOI: 10.15586/ijfs.v34i3.2211

M. Ullah, Aamir Ahmad, S. H. Bhat, Faisel M Abuduhier, Syed Khalid Mustafa, T. Al-qirim

{"title":"Functional profiling of Achillea fragrantissima (a perennial edible herb) against human cancer cells and potential nutraceutical impact in neutralizing cell proliferation by interfering with VEGF and NF-κB signaling pathways","authors":"M. Ullah, Aamir Ahmad, S. H. Bhat, Faisel M Abuduhier, Syed Khalid Mustafa, T. Al-qirim","doi":"10.15586/ijfs.v34i3.2211","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2211","url":null,"abstract":"Chemoprevention with alternative approaches is emerging as a significant component of therapeutic regimen for the management of various diseases in human population including cancer. The concept of personalized nutrition is attracting considerable interest as an effective and affordable strategy in the prevention of chronic diseases. It is acknowledged that diet-derived agents or non-dietary natural products are not only the source of traditional medicines but also the lead compounds for currently used pharmaceuticals with excellent efficacy against a number of human diseases. Achillea species (Asteraceae) are considered as functional foods, which are important constituents of traditional medicine and commonly consumed as herbal tea or food additives worldwide. The studies presented herein demonstrate the effects of the hydro-methanolic extract of A. fragrantissima against a panel of cancer cells that include breast cancer (MDA-MB-231,MCF-7,SKBR3), pancreatic cancer (BxPC-3, MiaPaCa-2), prostate cancer (LNCaP,C4-2B,PC-3), and lung cancer (A549). The experimental results presented in the study show that the extract, which is rich in structurally diverse phytochemicals, effectively inhibits the cell growth and induces apoptotic cell death in human cancer cells. The treatment of the cancer cells with the extract resulted in a progressive decrease in cell migration and invasiveness, demonstrating an effective anti-metastatic activity. The mechanism by which the extract exerts its effects against cancer cells potentially engages NF-κB signaling and downregulation of its target cytokines such as VEGF. The study provides evidence that partially support the importance of functional foods and highlights their significance in disease prevention.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46175179","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

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process 营养丰富的老年人饮食：剪切热磨工艺制成的色素粥

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-08-06 DOI: 10.15586/ijfs.v34i3.2241

Chawakwan Nitikornwarakul, R. Wangpradid, C. Sirimuangmoon, Somwang Lekjing, A. Nishioka, T. Koda

引用次数: 0

A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations 生姜（Zingiber officinale Roscoe）生物活性化合物的营养意义、生物活性和纳米制剂综述

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-07-29 DOI: 10.15586/ijfs.v34i3.2212

M. Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang

{"title":"A review of nutritional implications of bioactive compounds of Ginger (Zingiber officinale Roscoe), their biological activities and nano-formulations","authors":"M. Ishfaq, Wanying Hu, Zhihua Hu, Yurong Guan, Ruihong Zhang","doi":"10.15586/ijfs.v34i3.2212","DOIUrl":"https://doi.org/10.15586/ijfs.v34i3.2212","url":null,"abstract":"Ginger is a rhizome of the family Zingiberaceae and is one of the most commonly used spices in food and beverages worldwide. The pharmacological activities of ginger, including antioxidant, anti-inflammatory, anticancer, and protective effects against pain and gastrointestinal tract disorders, are primarily attributed to its phenolic compounds. However, knowledge about the mechanisms of toxicity, absorption, molecular targets, and dose–response relationship of ginger in human clinical studies is still elusive. The aim of this review is to give an overview of the current literature in the context of bioactive compounds and biological activities of ginger. Furthermore, recent findings regarding the absorption, tissue distribution, and nano-formulations of ginger bioactive compounds are discussed. The current in vitro and in vivo studies identified and validated ginger extracts and bioactive compounds, including gingerols, zingiberene, shogaols, and zingerone. Despite the data available regarding the pharmacological uses of ginger together with a deep mechanistic approach about the pharmacokinetic, pharmacodynamic and dose-response studies in humans is yet to be provided. Studies on the absorption, bioavailability, adverse reactions, and safe doses of the bioactive compounds of ginger will additionally improve its therapeutic applications. Nonetheless, the use of nano-formulations of bioactive compounds of ginger will be a more effective strategy in drug delivery. These novel evidences may bring ginger to the forefront of nutraceuticals for the treatment and/or prevention of various human health disorders.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47350461","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

Wine recommendation algorithm based on partitioning and stacking integration strategy for Chinese wine consumers 基于划分和堆叠集成策略的中国葡萄酒消费者推荐算法

IF 2.6 4区农林科学

Italian Journal of Food Science Pub Date : 2022-06-28 DOI: 10.15586/ijfs.v34i2.2209

Weisong Mu, Yumeng Feng, Haojie Shu, Bo Wang, D. Tian

{"title":"Wine recommendation algorithm based on partitioning and stacking integration strategy for Chinese wine consumers","authors":"Weisong Mu, Yumeng Feng, Haojie Shu, Bo Wang, D. Tian","doi":"10.15586/ijfs.v34i2.2209","DOIUrl":"https://doi.org/10.15586/ijfs.v34i2.2209","url":null,"abstract":"This study tries to propose a wine recommendation algorithm based on partitioning and Stacking Integration Strategy for Chinese wine consumers. The approaches follow the idea of partitioning, decomposing traditional recommendation task into several subtasks according to wine attributes, using neural network, support vector machine (SVM), decision tree, random forest, optimized random forest, Adaboost and XGBoost as recommendation models. Then, based on Stacking integration method, five models are screened out for each recommendation index as the base classifier, and the decision tree or logistic regression model is selected as the meta-learner to construct a two-layer Stacking integration framework. Finally, the optimal recommendation algorithm be built for recommendation subtasks according to the prediction accuracy. The result showed that the Stacking integrated recommendation model was suitable for the recommendation of eight attributes including colour, sweetness, foamability, mouthfeel, aroma type, year, packaging and brand, while SVM model was suitable to recommend aroma concentration and price, and the XGboost model was most appropriate for origin. This study would subserve consumers to choose the wine more easily and conveniently and provide support for wine companies to improve customer satisfaction with consumer services. The study expands the approach of concerning research and proposes a specific multi-model recommendation strategy based on artificial intelligence models to recommend multiattribute commodities.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2022-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46553081","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