Journal of Food Composition and Analysis最新文献_第2页

Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-13 DOI: 10.1016/j.jfca.2024.106720

{"title":"Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries","authors":"","doi":"10.1016/j.jfca.2024.106720","DOIUrl":"10.1016/j.jfca.2024.106720","url":null,"abstract":"<div><p>The surge of interest in plant-based proteins and its positive impact on planetary health and environmental sustainability emphasizes the significance of cereal-based proteins for the food industry. Cereals are increasingly recognized not only for their vital role in meeting the growing demand for calories but also for dietary protein for their emerging nutraceutical benefits, offering potential solutions to human health. This work reviews current research and innovations in the landscape of the nutraceutical benefits of cereal proteins and peptides, encompassing antioxidant, anti-aging, anti-inflammatory, and anti-obesity properties, offer promising avenues for enhancing human health and addressing chronic diseases. Advanced techniques such as proteomics, have been widely applied to unravel the nutritional benefits of cereals, assess product quality and safety, and drive innovation in functional foods. The advancements in this field of plant protein research catering to the expanding needs of the food industry while emphasizing sustainability practices. The knowledge presented in this review will advocate for the widespread adoption of plant-based cereal proteins, aligning health, sustainability, and innovation.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242106","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Nutritional and bioactive potential of Saffron Milk Caps: Culinary applications and health benefits

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-13 DOI: 10.1016/j.jfca.2024.106734

{"title":"Nutritional and bioactive potential of Saffron Milk Caps: Culinary applications and health benefits","authors":"","doi":"10.1016/j.jfca.2024.106734","DOIUrl":"10.1016/j.jfca.2024.106734","url":null,"abstract":"<div><p>Lactarius deliciosus, commonly known as Saffron Milk Caps (SMCs), are distinctive mushrooms found in diverse forested regions. This comprehensive review critically evaluates the nutritional composition, bioactive properties, and culinary applications of SMCs, assessing the robustness of existing research and identifying gaps for future investigation. SMCs are celebrated for their vibrant orange caps and unique flavor, making them a staple in Mediterranean, Eastern European, and Asian cuisines. Nutritionally, they are rich in essential macronutrients, vitamins, minerals, and dietary fiber. Their bioactive compounds, including phenols and flavonoids, contribute to significant antioxidant, anti-inflammatory, and immune-supporting activities. Despite being underutilized compared to other mushroom species, SMCs demonstrate potential for functional food and supplement development. This review critically appraises current literature, highlighting methodological strengths and limitations in studies on SMCs, and underscores their potential in enhancing health-conscious and sustainable dietary practices. Furthermore, it advocates for standardized extraction methods and more rigorous clinical research to fully harness their culinary and health benefits.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242201","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Short wave-near infrared spectroscopy for predicting soluble solid content in intact mango with variable selection algorithms and chemometric model

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI: 10.1016/j.jfca.2024.106745

{"title":"Short wave-near infrared spectroscopy for predicting soluble solid content in intact mango with variable selection algorithms and chemometric model","authors":"","doi":"10.1016/j.jfca.2024.106745","DOIUrl":"10.1016/j.jfca.2024.106745","url":null,"abstract":"<div><p>Mango sweetness is one of the most prominent internal quality constituents that attract consumer's attention. The current common methods used to determine the sweetness of mango have significant disadvantages in that labor-intensive, time-consuming, and damaging techniques. This research aims to predict sweetness in mangoes using short wave-near infrared (SW-NIR) spectroscopy in the ranges 900–1650 nm, along with variable selection algorithms and chemometric model. A total of 120 mango samples were used to collect the spectra using a fibre module SW-NIR spectrometer. The partial least squares (PLS) regression with several spectral preprocessing methods was employed to develop the calibration model, and the best preprocessing technique was selected. The Savitzky–Golay second-derivative preprocessing technique performed better among the other preprocessing techniques with a correlation coefficient of prediction (r<sub><em>pred</em></sub>) of 0.74 and standard error of prediction (SEP) is 0.78 %Brix. After that, two variable selection techniques were used to select effective wavelength variables, including regression coefficient and successive projections algorithm (SPA). For SSC prediction in the range 900–1650 nm, the SPA-PLS model obtained a r<sub><em>pre<strong>d</strong></em></sub> of 0.78 and SEP of 0.67 %Brix. The current study unequivocally shows that the proposed SW-NIR spectroscopy coupled with a suitable chemometrics method can evaluate mango sweetness nondestructively.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Glutathione engineered gold nanoparticles-based electrochemical aptasensor for determination of arsenic ions in water, food, and soil samples 基于谷胱甘肽工程金纳米粒子的电化学传感器，用于测定水、食品和土壤样品中的砷离子

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI: 10.1016/j.jfca.2024.106728

引用次数: 0

Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI: 10.1016/j.jfca.2024.106743

{"title":"Impacts of non-Saccharomyces yeasts on nutrient composition and aroma profile of wines during co-fermentation with Saccharomyces cerevisiae and Levilactobacillus brevis","authors":"","doi":"10.1016/j.jfca.2024.106743","DOIUrl":"10.1016/j.jfca.2024.106743","url":null,"abstract":"<div><p>Non-<em>Saccharomyces</em> (NS) yeasts have recently garnered considerable attention due to their ability to improve wine malolactic fermentation (MLF) undertaken by lactic acid bacteria (LAB). However, the nutritional contribution of NS yeasts to LAB during mixed fermentation has not been fully elucidated yet. In this study, five NS yeast species (<em>Torulaspora delbrueckii</em>, <em>Lachancea thermotolerans</em>, <em>Issatchenkia orientalis</em>, <em>Hanseniaspora opuntiae</em>, and <em>Pichia kluyveri</em>) were used. Each NS yeast was co-inoculated with <em>Saccharomyces cerevisiae</em> and <em>Levilactobacillus brevis</em> responsible for alcoholic fermentation and MLF, respectively. The results showed a significant interaction regarding microbial growth. All five NS yeasts stimulated cell viability and MLF activity of <em>L. brevis</em> compared to the fermentation without NS yeasts. NS yeasts created favorable nutritional conditions for <em>L. brevis</em> by increasing the contents of mannose/mannoproteins (1.5–2.6 folds) and essential amino acids in wines without elevating the levels of potential inhibitors (ethanol and medium-chain fatty acids). The aroma profiles of resulting wines were distinguished by different concentrations of esters, fatty acids, and higher alcohols. Taken together, <em>P. kluyveri</em> and <em>H. opuntiae</em> showed potential as compatible candidates for improving both MLF and aroma. Our work confirms the beneficial activity of NS yeasts in terms of supporting LAB during co-fermentation.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242202","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI: 10.1016/j.jfca.2024.106744

{"title":"Flavor-boosting of Phaeodactylum tricornutum by fermentation with edible mushrooms","authors":"","doi":"10.1016/j.jfca.2024.106744","DOIUrl":"10.1016/j.jfca.2024.106744","url":null,"abstract":"<div><p>Microalgae are a promising and sustainable source of nutritious food, especially for use in alternatives to fish and seafood. Among them, <em>Phaeodactylum tricornutum</em> (PT) stands out for its potential to revolutionize future diets with its rich nutrient profile and eco-friendly cultivation methods. However, its typically fishy and “brackish water” off-odor has been a significant deterrent. Using 13 basidiomycetes as starter cultures, the dynamic changes in the aroma were studied. To better understand the aroma development during fermentation, odor-active compounds were identified using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry–olfactometry. By submerged fermentation lasting 39 and 51 hours with <em>Pleurotus citrinopileatus</em> (PCI) and <em>Pleurotus eryngii</em> (PER), respectively, the unpalatable odor of PT was transformed into savory and seafood-like aromas, while retaining most of the valuable carotenoids (fucoxanthin and <em>β</em>-carotene were retained at 75 % and 90 %) and fatty acids (eicosapentaenoic acid and docosahexaenoic acid were preserved at 80 % of their initial concentrations). Throughout the fermentation process, key odorants responsible for the algae's initial green, grassy, and unpleasant odor were reduced, while compounds responsible for savory and seafood-like fragrances increased. A series of sulfur compounds, such as dimethyl disulfide, were found to be major contributors to the post-fermentation aroma.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0889157524007786/pdfft?md5=cf2fe388a78a77d2bcf67d53935acfe5&pid=1-s2.0-S0889157524007786-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Classification of kimchi using laser-induced breakdown spectroscopy and k-nearest neighbors modeling

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-12 DOI: 10.1016/j.jfca.2024.106742

引用次数: 0

A novel nanovoltammetric sensor design for the sensitive determination of caffeic acid in Turkish coffee

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-11 DOI: 10.1016/j.jfca.2024.106717

引用次数: 0

Evaluation of freezing, ultra-cold freezing, and freeze-drying on the main components of human breast milk

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-11 DOI: 10.1016/j.jfca.2024.106712

{"title":"Evaluation of freezing, ultra-cold freezing, and freeze-drying on the main components of human breast milk","authors":"","doi":"10.1016/j.jfca.2024.106712","DOIUrl":"10.1016/j.jfca.2024.106712","url":null,"abstract":"<div><p>Breastfeeding is the ideal food during the first two years, but only 31 % of children under six months of age receive exclusive breastfeeding, below the global recommendation. Alternative methods to direct breastfeeding have been used, including the creation of personal milk banks and the practice of deferred breastfeeding. This research aimed to evaluate the changes in human breast milk composition under freezing, ultra-cold freezing, and freeze-drying conditions in terms of: 1) carbohydrate profile as lactose and Human Milk Oligosaccharides; 2) protein quantity and characteristics (total crude protein, free amino nitrogen, <em>in vitro</em> digestibility, electrophoretic profile and secondary structure), and 3) functional and physicochemical components/ characteristics as pH, density and moisture, as well as pro- and anti-inflammatory cytokines and levels of secretory immunoglobulin A. With different preservation methods, no differences were detected in pH, density, moisture, total crude proteins, cytokines, four Oligosaccharides (3’-Sialyllactose, 6’-Sialyllactose, Lacto-N-Tetraose, and Lacto-N-neoTetraose), and secretory immunoglobulin A. The immunological components remain stable when frozen at –20 and −80°C and during freeze-drying, allowing women to prolong breastfeeding without changing the carbohydrate, protein, and functional or physicochemical main profile. Our results improve the understanding of human breast milk quality when alternative preservation methods are required beyond direct breastfeeding, aiming to extend the duration and rates of breastfeeding.</p></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":null,"pages":null},"PeriodicalIF":4.0,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0889157524007464/pdfft?md5=c0dc73e068c1813dccab3a24f5584b54&pid=1-s2.0-S0889157524007464-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142242260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Variations in polyphenol content and anthocyanin composition in bilberry populations (Vaccinium myrtillus L.) due to environmental factors 环境因素导致山桑子种群多酚含量和花青素组成的变化

IF 4 2区农林科学

Journal of Food Composition and Analysis Pub Date : 2024-09-10 DOI: 10.1016/j.jfca.2024.106732

引用次数: 0