Journal of Food and Health最新文献_第3页

Formation of melanoidins in foods and effects on health 食物中类黑素的形成及其对健康的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23032

Gülbin Karagöl, Neslişah Rakıcıoğlu

{"title":"Formation of melanoidins in foods and effects on health","authors":"Gülbin Karagöl, Neslişah Rakıcıoğlu","doi":"10.3153/fh23032","DOIUrl":"https://doi.org/10.3153/fh23032","url":null,"abstract":"Melanoidins are brown, high molecular weight compounds generated in the late stages of the Maillard reaction from reducing sugars and proteins or amino acids during thermal food processing. The primary source of melanoidin is bread and bakery products in the diet. Although the chemical structures of melanoidins are not precisely known, the daily dietary intake is estimated at approximately 10 g. Melanoidins exist as monosaccharides (coffee, beer, and cocoa) and melanoproteins (bread and bakery products), depending on the food composition they form. The formation of melanoidins in foods depends on conditions such as composition of products, heat treatment time and temperature, pH, water and activity of reactants. Melanoidins have many beneficial effects on health, such as prebiotic, antioxidant, antimicrobial, anticarcinogenic, antihypertensive, xenobiotic enzyme activity, appetite regulation, and energy intake. In the gastrointestinal tract, melanoidins behave as dietary fibre by promoting the growth of bifidobacteria. In addition, melanoidins can preserve the quality of food by contributing to the texture and flavour of food. This review examines the formation, amount of food, mechanism of action and effects on human health of melanoidins.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"2023 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136203581","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}

引用次数: 0

Properties enhancement of antimicrobial chitosan-deposited polylactic acid films via cold plasma treatment 冷等离子体处理增强抗菌壳聚糖聚乳酸膜的性能

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023011

Guiyun Chen, Tong Yang, Yu-He Wang, Shuhong Li, Ye Chen

{"title":"Properties enhancement of antimicrobial chitosan-deposited polylactic acid films via cold plasma treatment","authors":"Guiyun Chen, Tong Yang, Yu-He Wang, Shuhong Li, Ye Chen","doi":"10.53388/fh2023011","DOIUrl":"https://doi.org/10.53388/fh2023011","url":null,"abstract":"The present study aimed to understand the effect of dielectric barrier discharge cold plasma (DBD-CP) technology on the antimicrobial chitosan deposition and the properties enhancement of polylactic acid (PLA) films. The results indicated that DBD-CP was an effective method for improving the adhesion and surface hydrophilicity of PLA, facilitating the deposition of chitosan coating. This modification was attributed to the increased surface roughness, as well as the presence of polar functional groups observed through atomic force microscopy, surface free energy and Fourier transform infrared spectroscopy analysis. The study further revealed that both water resistance and mechanical properties were significantly improved after DBD-CP treatment, which was positively correlated with the amount of chitosan deposited on the PLA surfaces. Following comprehensive evaluation, the treatment at 75 W was determined as the optimal condition for enhancing the properties. Additionally, the modified film exhibited strong antimicrobial activity against Staphylococcus aureus. Consequently, the DBD-CP technology could be a promising tool for better utilization of PLA-based materials in the antibacterial food packaging industry.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81841741","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}

引用次数: 0

Estimating meat consumption based on economic indicators using linear regression analysis approach: A case study of Türkiye 基于经济指标的线性回归分析方法估算肉类消费——以浙江为例

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23020

Hande Mutlu Öztürk, H. Öztürk

{"title":"Estimating meat consumption based on economic indicators using linear regression analysis approach: A case study of Türkiye","authors":"Hande Mutlu Öztürk, H. Öztürk","doi":"10.3153/fh23020","DOIUrl":"https://doi.org/10.3153/fh23020","url":null,"abstract":"The main idea of this study is to investigate Türkiye’s meat consumption, projection and supplies by using the structure of the Turkish meat industry and Turkish economic indicators. This present study develops several models for the analysis of meat consumption and makes future estimations based on the Regression Analysis Meat Consumption Model (RAMCM). Four forms of Regression Analysis models are used to estimate meat consumption. These models are named Multiple Linear Regression Analysis (MULIRA), Linear Regression Analysis (LIRA), Polynomial Linear Regression Analysis (POLIRA), and Logarithmic Linear Regression Analysis. The models developed in the linear and non-linear forms are applied to estimate meat consumption in Türkiye based on social and economic indicators; Population, Gross National Product (GNP) per capita, Imports of goods and services (% of GDP), Exports of goods and services (% of GDP), electricity consumption per capita, unemployment, Gross capital formation (% of GDP) figures. It may be concluded that the Multiple Linear Regression Analysis models can be used as alternative solutions and estimation techniques for any country's future meat consumption values.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84160574","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}

引用次数: 0

Effect of coffee nutraceutical components and caffeine on energy regulation and exercise performance 咖啡营养成分和咖啡因对能量调节和运动表现的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23016

Leyla Erul, T. Özcan

引用次数: 0

Latest advances in epigenetic mechanisms of nutrients in breast cancer and the relation of homocysteine mechanism 乳腺癌中营养物质表观遗传机制研究进展及同型半胱氨酸机制的关系

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023008

R. Kocatürk, V. E. Atalay

引用次数: 0

Antimicrobial and antioxidant activities of Algerian prickly pears and two cultivars dates (Mech-Degla and Frezza) 阿尔及利亚刺梨和两个品种枣(Mech-Degla和Frezza)的抗菌和抗氧化活性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23021

Asma Temagoult, Y. Noui, B. Zitouni

{"title":"Antimicrobial and antioxidant activities of Algerian prickly pears and two cultivars dates (Mech-Degla and Frezza)","authors":"Asma Temagoult, Y. Noui, B. Zitouni","doi":"10.3153/fh23021","DOIUrl":"https://doi.org/10.3153/fh23021","url":null,"abstract":"This research aims to evaluate the biological activities and physicochemical characterization of the Algerian prickly pear and two varieties of dates (Mech-Degla and Frezza). The phenolic content of these fruits was determined by the Folin-Ciocalteu method. Then, antioxidant activities were studied using two different methods. The antimicrobial activities of the fruit were tested against four bacterial strains and two fungi and then compared to commercial antibiotics. Mech-Degla extract showed a strong antibacterial and antifungal inhibitory effect evaluated against S. aureus, Streptococcus spp, E. coli, P. aeruginosa, G. capitatum, and Candida spp. While Frezza date extract and prickly pear showed a weak effect against some bacterial strains, they had no inhibitory effect on fungi. The antimicrobial activity of Mech-Degla is superior to amikacin, ampicillin, and gentamicin. The Frezza variety had the highest antioxidant capacity, followed by Mech-Degla and the low iron reduction capacity is related to prickly pears. The tested fruits had high levels of polyphenols and flavonoids. This study confirms those species' antioxidant activity and antimicrobial properties and the critical effect of natural antibiotics compared to synthetic ones.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88610276","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}

引用次数: 0

Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products 消费者对益生菌和益生元产品的知识水平和消费状况的测定

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23018

Merve İnce Palamutoğlu, Enes Bilgi, Mine Horzum, Z. Kılıç, K.E. Karaca

{"title":"Determination of consumers' knowledge levels and consumption status on probiotic and prebiotic products","authors":"Merve İnce Palamutoğlu, Enes Bilgi, Mine Horzum, Z. Kılıç, K.E. Karaca","doi":"10.3153/fh23018","DOIUrl":"https://doi.org/10.3153/fh23018","url":null,"abstract":"Between March 2022 and May 2022, this study was conducted to determine adult consumers' knowledge and consumption habits of probiotic and prebiotic products. Adults aged 18 to 65 were included in the cross-sectional study using an online questionnaire. Data were collected on participants' knowledge of the terms probiotics and prebiotics, patterns of consumption, frequency of consumption and variables affecting consumption, and diseases treated as a result of their usage. The study involved 447 volunteers, of whom 31.3% were men (n=140) and 68.7% were women (n=307). According to research data, 87.0% of consumers know about probiotics, and 62.2% know about prebiotics. There were statistically significant differences in knowledge of probiotics and prebiotics by sex (p<0.001 and p<0.001, respectively). When analyzed according to education level, probiotic knowledge improved as education level rose (p<0.001). Prebiotic knowledge and education level were statistically significant (p<0.05). Although probiotic and prebiotic knowledge is statistically significant according to education level, more research should be done on products, and individuals should be made aware of this issue.","PeriodicalId":15823,"journal":{"name":"Journal of Food and Health","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88856590","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}

引用次数: 0

Prebiotic properties of low calorie sweeteners 低热量甜味剂的益生元特性

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.53388/fh2023009

C. Gupta

引用次数: 0

The effect of intermittent fasting on gut microbiota 间歇性禁食对肠道菌群的影响

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23008

Halime Selen, Aylin Seylam Küşümler

引用次数: 0

Chard extract increased gastric sialic acid and ameliorated oxidative stress in valproic acid-administered rats 甜菜提取物增加丙戊酸给药大鼠胃唾液酸，改善氧化应激

Journal of Food and Health Pub Date : 2023-01-01 DOI: 10.3153/fh23013

引用次数: 0