NFS Journal最新文献

Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells

IF 4.1

NFS Journal Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100221

Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park

{"title":"Jatrorrhizine, an alkaloid isolated from Phellodendron amurense, reduces melanogenesis in mouse B16F10 melanoma cells","authors":"Junhyo Cho , Eun-Ho Lee , Young-Je Cho , Yeonhwa Park","doi":"10.1016/j.nfs.2025.100221","DOIUrl":"10.1016/j.nfs.2025.100221","url":null,"abstract":"<div><div>Jatrorrhizine isolated from <em>Phellodendron amurense</em> has been reported as one of the major phenolic alkaloid compounds. Previous studies indicated that jatrorrhizine has potential health benefits. In this study, we used jatrorrhizine isolated from <em>P. amurense</em> to determine its effects on melanogenesis using B16F10 mouse melanoma cells. Jatrorrhizine at 20–100 μM inhibited α-melanocyte-stimulating hormone-induced melanin biosynthesis without cytotoxicity. Treatment with jatrorrhizine inhibited melanocortin 1 receptor, increased transforming growth factor-β1, and inhibited microphthalmia transcription factor, tyrosinase-related protein-1, tyrosinase-related protein-2, tyrosinase expression, and tyrosinase activity compared to the α-MSH-treated control. In addition, treatment with jatrorrhizine inhibited <em>RAB27A</em> and <em>MYO5A</em>, which are key components of melanosome transport. The current results suggest that jatrorrhizine has the potential to be used in functional cosmetics and beauty foods to improve skin tone. Further <em>in vivo</em> studies using jatrorrhizine would be needed to support the current observations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100221"},"PeriodicalIF":4.1,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143561885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Tissue distribution and accumulation of cinnamic acid derivatives from Brazilian green propolis in mice

IF 4.1

NFS Journal Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100222

Masayuki Yamaga , Masakatsu Nohara , Akihisa Hata , Takashi Ito , Kayo Furumoto , Naomi Ohta , Jiro Miyamae , Hiroko Tani , Ayanori Yamaki , Noboru Fujitani

引用次数: 0

High-pressure processing (HPP) alters tetracycline resistance in Listeria monocytogenes: A phenotypic and genotypic study

IF 4.1

NFS Journal Pub Date : 2025-03-01 DOI: 10.1016/j.nfs.2025.100223

Patryk Adamski, Arkadiusz Zakrzewski, Patryk Wiśniewski, Wioleta Chajęcka-Wierzchowska, Anna Zadernowska

引用次数: 0

Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties

IF 4.1

NFS Journal Pub Date : 2025-02-04 DOI: 10.1016/j.nfs.2025.100220

María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, Jesús Eduardo Bravo Gomez, José Fernando Solanilla Duque, Diego Fernando Roa Acosta

{"title":"Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties","authors":"María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, Jesús Eduardo Bravo Gomez, José Fernando Solanilla Duque, Diego Fernando Roa Acosta","doi":"10.1016/j.nfs.2025.100220","DOIUrl":"10.1016/j.nfs.2025.100220","url":null,"abstract":"<div><div>The combined effects of extrusion and enzymatic hydrolysis with a neutral protease (endoprotease) on quinoa germ flour have been studied in this work. A 2 × 3 factorial design with two temperature levels (60 °C - 90 °C - 100 °C and 60 °C - 100 °C - 120 °C) and three protease concentrations (0 %<em>w</em>/<em>v</em>, 0.6 %w/v, 1.2 %<em>w</em>/<em>v</em>). The hydrolyzed quinoa germ flours were characterized in terms of their physicochemical and rheological properties, antioxidant capacity by ABTS+, in-vitro digestibility of carbohydrates and protein, infrared spectroscopy, and their rheological behavior in aqueous dispersion at 12 % (<em>w</em>/w). The results showed that enzymatic hydrolysis and extrusion temperature influenced hydrolyzed quinoa germ flours properties. The highest protein digestion (65 mg leucine/g protein) was obtained with 0.6 % protease and 100 °C extrusion. Antioxidant activity increased with protease concentration but decreased with temperature. The solubility of hydrolyzed quinoa germ flours improved after enzymatic hydrolysis, while water absorption decreased. The treatment with 0.6 % protease and 100 °C extrusion produced high amounts of slowly digestible starch and RS, and enhanced protein digestibility compared to the other treatments. Infrared spectroscopy revealed changes in amide functional groups A, B, and I due to hydrolysis. The modification of these flours through enzymatic hydrolysis and extrusion after the tecno-functional properties. This research highlights the importance of understanding the interactions between different sources of proteins and how they contribute to the overall characteristics of the final product.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100220"},"PeriodicalIF":4.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143395806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multicriteria decision making-based approach to classify loose-leaf teas

IF 4.1

NFS Journal Pub Date : 2025-02-01 DOI: 10.1016/j.nfs.2025.100218

Eszter Benes , Attila Gere

引用次数: 0

Plant-based burger patties are a source of bioaccessible iron and zinc

IF 4.1

NFS Journal Pub Date : 2025-01-31 DOI: 10.1016/j.nfs.2025.100219

Jonas Pospiech, Johanita Kruger, Jan Frank

{"title":"Plant-based burger patties are a source of bioaccessible iron and zinc","authors":"Jonas Pospiech, Johanita Kruger, Jan Frank","doi":"10.1016/j.nfs.2025.100219","DOIUrl":"10.1016/j.nfs.2025.100219","url":null,"abstract":"<div><h3>Background</h3><div>The consumption of plant-based meat alternatives has increased substantially in recent years. However, due to the presence of absorption inhibitors, such as phytate, oxalate, and condensed tannins, the uptake of zinc and iron from plant foods may be low. We therefore quantified minerals (Fe, Zn), inhibitors (phytate, oxalate, condensed tannins), and enhancers (ascorbic acid, carotenoids) of mineral absorption in pea protein-, soy protein-, soy flour-, and sunflower protein-based burger patties and the resulting bioaccessibility of the contained iron and zinc conducting <em>in vitro</em> digestion experiments.</div></div><div><h3>Results</h3><div>The soy flour-based burger had nearly complete bioaccessibility for zinc (105 ± 6 %) and iron (101 ± 11 %), while the three other plant burgers had significantly lower bioaccessibilities (zinc, 9–12 %; iron, 43–57 %). The phytate but not the oxalate and condensed tannin contents of the patties were negatively correlated with the bioaccessibility of iron and zinc (<em>p</em> < 0.05).</div></div><div><h3>Conclusion</h3><div>Plant-based meat alternatives may be an important source of bioaccessible iron and zinc, if they contain low amounts of phytate, and may contribute to an adequate supply of these minerals.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100219"},"PeriodicalIF":4.1,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143377906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential plant proteins for functional food ingredients: Composition, utilization and its challenges

IF 4.1

NFS Journal Pub Date : 2025-01-27 DOI: 10.1016/j.nfs.2025.100216

Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen

{"title":"Potential plant proteins for functional food ingredients: Composition, utilization and its challenges","authors":"Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen","doi":"10.1016/j.nfs.2025.100216","DOIUrl":"10.1016/j.nfs.2025.100216","url":null,"abstract":"<div><div>Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100216"},"PeriodicalIF":4.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of changes in vitamin content and morphological characteristics in strawberries modified with a pulsed electric field using chromatography and optical coherence tomography

IF 4.1

NFS Journal Pub Date : 2025-01-23 DOI: 10.1016/j.nfs.2025.100217

Ewa Korzeniewska , Ilona Gałązka-Czarnecka , Joanna Sekulska-Nalewajko , Jarosław Gocławski , Tomasz Dróźdż , Paweł Kiełbasa

{"title":"Assessment of changes in vitamin content and morphological characteristics in strawberries modified with a pulsed electric field using chromatography and optical coherence tomography","authors":"Ewa Korzeniewska , Ilona Gałązka-Czarnecka , Joanna Sekulska-Nalewajko , Jarosław Gocławski , Tomasz Dróźdż , Paweł Kiełbasa","doi":"10.1016/j.nfs.2025.100217","DOIUrl":"10.1016/j.nfs.2025.100217","url":null,"abstract":"<div><div>Vitamins B and C are crucial for maintaining human health, so it is important to develop effective methods to support their extraction from products of plant origin. The research conducted by the authors focused on modifying the content of these vitamins in dessert strawberries using a pulsed electric field (PEF) with an intensity of 1, 3 or 5 kV/cm. Experiments have shown that PEF treatment with an intensity of 1 kV/cm and 10 pulses for 10 s resulted in a significant improvement in vitamin content and extraction efficiency of vitamin C by 22 %, folic acid by 24 %, thiamine by more than 50 % and riboflavin by more than 60 %.</div><div>Optical coherence tomography imaging revealed texture changes in fruit pulp under the influence of PEF, related to the release of additional vitamins detected by chromatography methods.</div><div>Additionally, PEF treatment offers significant benefits in fruit processing, including improved dehydration characteristics, reduced time and energy required for freeze-drying, increased extraction efficiency, and potential improvements in bioactive compound content and antioxidant properties.</div><div>The research results may have practical applications in the analytical determination of vitamins C and B by improving the extraction efficiency. Moreover, the use of the PEF method can be important for producers of fruit products (including strawberries), as it enables them to improve the nutritional value of their products.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100217"},"PeriodicalIF":4.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172498","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation

IF 4.1

NFS Journal Pub Date : 2025-01-18 DOI: 10.1016/j.nfs.2025.100214

Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin

{"title":"Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation","authors":"Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin","doi":"10.1016/j.nfs.2025.100214","DOIUrl":"10.1016/j.nfs.2025.100214","url":null,"abstract":"<div><div>This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, <em>w</em>/w) led to bread having darker crust and crumbs in a concentration-dependent manner (<em>P</em> < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (<em>P</em> < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.</div></div>","PeriodicalId":19294,"journal":{"name":"NFS Journal","volume":"38 ","pages":"Article 100214"},"PeriodicalIF":4.1,"publicationDate":"2025-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143173330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus)

IF 4.1

NFS Journal Pub Date : 2025-01-17 DOI: 10.1016/j.nfs.2025.100215

Iwona Adamska, Katarzyna Felisiak

引用次数: 0