Journal of Food Science最新文献

{"title":"Anti-Inflammatory Effects of Lactiplantibacillus plantarum NCHU–FC1 Strain Co-Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides","authors":"Hsuan-Min Wang,&nbsp;Shwu-Jene Tsai,&nbsp;Jin-Yuarn Lin","doi":"10.1111/1750-3841.70231","DOIUrl":"https://doi.org/10.1111/1750-3841.70231","url":null,"abstract":"<div>\u0000 \u0000 <p>Long-term and excess chronic inflammation is related to most chronic degenerative disorders in the body; however, particular lactic acid bacteria (LAB) fermented foods with anti-inflammatory potential may reduce the risk of these chronic diseases. To develop anti-inflammatory LAB co-fermented cucumbers, a <i>Lactiplantibacillus</i> (<i>Lpb</i>.) <i>plantarum</i> NCHU–FC1 strain was isolated for preparing 5-day <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers and 5-day spontaneously fermented cucumbers were selected to compare their immunomodulatory functions. Water extracts, ethanol extracts, and exopolysaccharides (EPS) from the fermented samples were isolated to treat RAW 264.7 macrophages without or with lipopolysaccharide (LPS) to evaluate their anti-inflammatory potential. Proinflammatory cytokines (interleukin [IL]-1β, IL-6, and tumor necrosis factor [TNF]-α) and anti-inflammatory cytokine (IL-10) produced by treated RAW 264.7 macrophages were determined. The relationships between functional ingredients in ethanol extracts and anti-inflammatory effects were analyzed. The results showed that water and ethanol extracts in both spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers decreased pro-/anti-inflammatory cytokines secretion ratios by LPS-stimulated RAW 264.7 macrophages, exhibiting their anti-inflammatory potential. However, EPS from <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers (LEPS) demonstrated a better anti-inflammatory effect than those from spontaneously fermented cucumbers. Total polyphenol, flavonoid, and saponin contents in the ethanol extracts of spontaneously and <i>Lpb. plantarum</i> NCHU–FC1 strain co-fermented cucumbers were significantly and negatively correlated with IL-6 levels and IL-6/IL-10 secretion ratios by treated corresponding LPS-stimulated RAW 264.7 cells, respectively. Our results suggest that functional ingredients, including polyphenolic components and LEPS, significantly inhibit LPS-stimulated inflammation in macrophages. The novel LAB-fermented cucumbers using <i>Lpb. plantarum</i> NCHU–FC1 strain may have broader implications for developing anti-inflammatory functional foods.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875495","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}

{"title":"Insights Into the Role of Leuconostoc Mesenteroides SB1075 Fermentation in Enhancing the Shelf-Life of Soy Yogurt","authors":"Sushmita Das,&nbsp;Maloyjo Joyraj Bhattacharjee,&nbsp;Ashis K. Mukherjee,&nbsp;Mojibur Rohman Khan","doi":"10.1111/1750-3841.70220","DOIUrl":"https://doi.org/10.1111/1750-3841.70220","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Fermented foods with extended shelf life, free from synthetic preservatives, offer significant commercial and health advantages. With increasing consumer demand for plant-based alternatives, soy yogurt has gained substantial market interest. However, improving its shelf-life at ambient temperature without compromising quality remains challenging. This study investigates the application of <i>Leuconostoc mesenteroides</i> SB1075, a promising probiotic strain isolated from yellow-cultivar soybean seeds of Manipur (India), as a biopreservative starter culture for soy yogurt fermentation. Unlike conventional dairy-origin lactic acid bacteria, <i>L. mesenteroides</i> SB1075 demonstrated superior adaptability to soy fermentation. The resulting soy yogurt exhibited an impressive shelf-life of 40 days at room temperature (25°C), significantly outperforming the control (spontaneous fermentation without starter, &lt;5 days) while maintaining its organoleptic and nutritional qualities. Sensory evaluation with a hedonic scale of 10 indicated that flavor, aroma, and taste consistently received a score &gt;6, while color, firmness, consistency, syneresis, and overall acceptance were rated &gt;7. Microscopic analysis, including atomic force and scanning electron microscopy, revealed that the flocculation behavior of <i>L</i>. <i>mesenteroides</i> SB1075 effectively inhibited spoilage microbes, thereby extending product stability. Genomic analysis highlighted its heterofermentative and biopreservative potential, while time-course metabolomics identified bioactive compounds, such as monobactam, organic acids, and neomycin, from the 5th day of storage.</p>\u0000 \u0000 <p>This study provides key insights into biopreservation strategies for plant-based fermented foods, offering a valuable alternative to chemical preservatives. The findings support the commercial development of naturally preserved soy yogurt, enhancing the sustainability and market expansion of plant-based dairy alternatives.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Our research addresses a critical need in the food industry: prolonging the shelf life of soy yogurt without relying on preservatives, which is achieved using a plant-derived probiotic bacterium <i>L. mesenteroides</i> SB1075. The findings outlined in this manuscript propose an innovative and sustainable approach to improving the quality and shelf life of soy yogurt, meeting the increasing demand for vegan, healthier, and preservative-free food choices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875496","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}

{"title":"Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers","authors":"Olayemi Olubunmi Ojoawo,&nbsp;Bolanle Adenike Adejumo,&nbsp;Samuel Tunde Olorunsogo,&nbsp;Ocheme Boniface Ocheme","doi":"10.1111/1750-3841.70212","DOIUrl":"https://doi.org/10.1111/1750-3841.70212","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; ABSTRACT&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Understanding the impact of processing factors on the pasting properties of flour is critical for optimizing its quality, functionality, and suitability for various food applications. This study investigated the effect of three processing factors: slice thickness, precooking time, and drying temperature on the pasting properties of poundo flour made from precooked tuber crops (sweet potato) using a 3 × 5 central composite rotatable design. Pasting properties, including peak viscosity (PV), final viscosity (FV), trough viscosity (TV), setback viscosity (SBV), breakdown viscosity (BDV), and pasting time (Pt), were analyzed. The measured values ranged as follows: PV (192.46–281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), FV (211.37–298.25 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), TV (75.3–99.37 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), BDV (114.03–195.99 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), SBV (116.09–210.97 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), and Pt (3.86–6.44 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mi&gt;min&lt;/mi&gt;\u0000 &lt;annotation&gt;${mathrm{min}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 ","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875527","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}

{"title":"Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose","authors":"Juliana Rodrigues do Carmo,&nbsp;Jefferson Luiz Gomes Corrêa,&nbsp;Amanda Aparecida de Lima de Santos,&nbsp;Cristiane Nunes da Silva,&nbsp;Cassiano Rodrigues de Oliveira,&nbsp;Adriano Lucena de Araújo,&nbsp;Rosinelson da Silva Pena","doi":"10.1111/1750-3841.70223","DOIUrl":"https://doi.org/10.1111/1750-3841.70223","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (<i>Tommy Atkins</i>) slices was performed by ultrasound-assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (<i>R</i>² ≥ 0.984, RMSE ≤ 0.0399, and <i>χ</i>² ≤ 1.7 × 10⁻³), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product.</p>\u0000 \u0000 <p><b>Practical Application</b>: This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875545","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}

{"title":"Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose","authors":"Juliana Rodrigues do Carmo,&nbsp;Jefferson Luiz Gomes Corrêa,&nbsp;Amanda Aparecida de Lima de Santos,&nbsp;Cristiane Nunes da Silva,&nbsp;Cassiano Rodrigues de Oliveira,&nbsp;Adriano Lucena de Araújo,&nbsp;Rosinelson da Silva Pena","doi":"10.1111/1750-3841.70223","DOIUrl":"https://doi.org/10.1111/1750-3841.70223","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Osmotic dehydration (OD) process, as a pretreatment for drying, can be used to enrich mangoes with a solute of interest and improve the nutritional and sensory values of this dried fruit. The research aimed to obtain dried mangoes enriched with isomaltulose. The incorporation of isomaltulose in mango (<i>Tommy Atkins</i>) slices was performed by ultrasound-assisted osmotic dehydration (UAOD). Then, the treated mango was convectively dried (60°C and 1.5 m/s). The incorporation of isomaltulose at 20 min was maximum (≈ 5% solids gain) and did not differ from experiments with the longer time. Firmness, color, ascorbic acid, total phenolics, and antioxidant activity did not differ between the mangoes subjected to UAOD and the fresh ones. After drying, the treated samples presented lower water activity, higher firmness, volumetric shrinkage, and total color difference. Similar bioactive compound content was found among treated and untreated dried samples except for the carotenoids, which were lower in the treated samples. Thin-layer drying kinetics models demonstrated excellent fits to the experimental data (<i>R</i>² ≥ 0.984, RMSE ≤ 0.0399, and <i>χ</i>² ≤ 1.7 × 10⁻³), and the Page model, considered simple and widely used for the drying kinetics of fruits, was used to construct the curves. The sorption isotherms behavior evidenced that the incorporation of isomaltulose by ultrasound resulted in a less hygroscopic product.</p>\u0000 \u0000 <p><b>Practical Application</b>: This research has potential applications in the food industry, particularly in creating healthier mango snacks with a reduced glycemic index by incorporating isomaltulose. The process also helps retain essential bioactive compounds and enhances product stability during storage, making it an appealing option for consumers looking for nutritious choices and for producers aiming to maintain the quality of dried foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875427","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}

{"title":"Impact of Different Drying Techniques on Parkia timoriana Pods: Physicochemical, Nutritional, and Bioactive Insights Through In Vitro and In Silico Approaches","authors":"Nooreen Washmin,&nbsp;Prasanna Sarmah,&nbsp;Parthapratim Konwar,&nbsp;Twinkle Borah,&nbsp;Jadumoni Saikia,&nbsp;Ankana Phukan,&nbsp;Dipanwita Banik","doi":"10.1111/1750-3841.70228","DOIUrl":"https://doi.org/10.1111/1750-3841.70228","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p><i>Parkia timoriana</i> (Yongchak) is a nutrient-rich, underutilized tree bean widely consumed in northeast India and used traditionally against various ailments. In this study, the different parts of <i>P. timoriana</i> pods (outer pulp [OP], seeds, and whole pods) were processed through four different drying techniques: sun-, oven-, microwave-, and freeze-drying. Further, the study aimed to evaluate the effect of these drying techniques on the physicochemical and nutritional properties of <i>P. timoriana</i> pods, along with the antioxidant and antidiabetic potential of their extracts. In addition, a computational approach, incorporating molecular docking and molecular dynamics simulation, was conducted on 42 previously reported bioactive compounds of <i>P. timoriana</i> pods against <i>α</i>-amylase as target protein, with acarbose as reference. The findings indicated that the seeds of <i>P. timoriana</i> showed the highest protein (31.73 mg/100 g dry weight [DW]) and fat (21.48 mg/100 g DW) contents, whereas carbohydrate (42.59 mg/100 g DW), crude fiber (22.40 mg/100 g DW), and ash (10.40 mg/100 g DW) contents were highest in OP. Moreover, highest phenolic contents (47.68 mg GAE/g), with stronger 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging (IC₅₀: 19.12 µg/mL) and <i>α</i>-amylase inhibitory (IC₅₀: 319.55 µg/mL) activities, were observed in OP extracts. Among the drying methods, sun- and freeze-drying provided higher yield, better rehydration, physical stability, enhanced antioxidant properties, and <i>α</i>-amylase inhibition. All the dehydration methods showed good retention of all the minerals. Further, molecular docking and MD simulation determined stigmasterol (−9.5 kcal/mol) as the potential inhibitor against <i>α</i>-amylase. This study can be helpful in the future utilization of the pods as food additives and as dietary supplements for managing diabetes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study validated the nutritional, physicochemical, and antidiabetic properties of <i>Parkia timoriana</i> pods through in vitro and <i>in silico</i> approaches. These pods can be helpful in the future utilization in functional food development as nutrient-rich food additives and dietary supplements for managing diabetes. This study also concluded that sun- and freeze-drying techniques proved to be commercially beneficial in increasing the shelf life and preserving the nutritional quality of <i>P. timorina</i> pods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875494","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}

{"title":"Mechanistic Insights Into the Inhibitory Effects of Arabinoxylan and (1,3)(1,4)-β-Glucan on Starch Digestive Enzymes","authors":"Ping Long,&nbsp;Shiqi Zeng,&nbsp;Ruifeng Ying,&nbsp;Meigui Huang","doi":"10.1111/1750-3841.70221","DOIUrl":"https://doi.org/10.1111/1750-3841.70221","url":null,"abstract":"<div>\u0000 \u0000 <p>The intake of dietary fiber can reduce the risk of several major chronic diseases, including colorectal cancer, obesity, type II diabetes, and cardiovascular diseases. Endogenous dietary fibers such as arabinoxylan (AX) and (1,3)(1,4)-β-glucan (BG), which have good palatability, are more suitable for addition to cereal foods. We studied starch digestion in the gelatinized AX/BG–starch complexes. To clarify the synergistic role of AX and BG in the starch digestion process and explore the effect of cell wall polysaccharides on the activity of digestive enzymes, the mechanism of action between cell wall polysaccharides and digestive enzymes was analyzed through fluorescence spectroscopy, UV–visible absorption spectroscopy, and infrared spectroscopy. The results of the interaction between cell wall polysaccharides and digestive enzymes showed that the higher the proportion of AX, the stronger the quenching effect on digestive enzymes and the lower the enzyme activity. During the digestion of the AX/BG–starch complexes, in addition to binding to the active sites of enzymes to reduce enzyme activity, AX and BG played a dominant role as barriers. On one hand, they prevented some water molecules from entering the interior of starch granules to inhibit gelatinization. On the other hand, they effectively reduced the bioaccessibility of digestive enzymes.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875428","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}

{"title":"New Dawn of Edible and Medicinal Fungi Unlocking Central Nervous System Diseases","authors":"Xiaojin Liu,&nbsp;Guoying Zhang,&nbsp;Jianya Ling","doi":"10.1111/1750-3841.70230","DOIUrl":"https://doi.org/10.1111/1750-3841.70230","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Central nervous system (CNS) diseases present unique clinical challenges characterized by insidious symptom onset, complex pathophysiology with incomplete mechanistic understanding, and substantial difficulties in therapeutic evaluation, thereby these inherent complexities create substantial obstacles for developing effective CNS diseases management strategies. Certain edible and medicinal fungi contain bioactive components, including polysaccharides, triterpenoids, alkaloids, and so on, which have therapeutic promise for CNS diseases. This paper reviews the current research advancements regarding the use of edible and medicinal fungi in the context of CNS diseases, highlighting their advantages as prospective therapeutic options and potential roles in both prevention and treatment. Through a comprehensive analysis of existing studies, the mechanisms and applications of these fungi are elucidated, providing valuable insights for the development of novel pharmaceuticals or functional foods aimed at combating CNS diseases.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875429","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}

{"title":"Impact of Some Processing Factors on the Pasting Properties of Poundo Flour Made From Precooked Sweet Potato Tubers","authors":"Olayemi Olubunmi Ojoawo,&nbsp;Bolanle Adenike Adejumo,&nbsp;Samuel Tunde Olorunsogo,&nbsp;Ocheme Boniface Ocheme","doi":"10.1111/1750-3841.70212","DOIUrl":"https://doi.org/10.1111/1750-3841.70212","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;section&gt;\u0000 \u0000 &lt;h3&gt; ABSTRACT&lt;/h3&gt;\u0000 \u0000 &lt;p&gt;Understanding the impact of processing factors on the pasting properties of flour is critical for optimizing its quality, functionality, and suitability for various food applications. This study investigated the effect of three processing factors: slice thickness, precooking time, and drying temperature on the pasting properties of poundo flour made from precooked tuber crops (sweet potato) using a 3 × 5 central composite rotatable design. Pasting properties, including peak viscosity (PV), final viscosity (FV), trough viscosity (TV), setback viscosity (SBV), breakdown viscosity (BDV), and pasting time (Pt), were analyzed. The measured values ranged as follows: PV (192.46–281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), FV (211.37–298.25 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), TV (75.3–99.37 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), BDV (114.03–195.99 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), SBV (116.09–210.97 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;mi&gt;R&lt;/mi&gt;\u0000 &lt;mi&gt;V&lt;/mi&gt;\u0000 &lt;mi&gt;U&lt;/mi&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$RVU$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), and Pt (3.86–6.44 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mi&gt;min&lt;/mi&gt;\u0000 &lt;annotation&gt;${mathrm{min}}$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;). The coefficients of determination of the PV, FV, TV, BDV, SBV, and Pt were 0.96, 0.94, 0.80, 0.95, 0.93, and 0.78, respectively. High coefficients of determination indicated strong correlations between processing factors and pasting properties. Optimization aimed to maximize viscosities while minimizing Pt. Predicted optimum values of 281.36 &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 ","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875591","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}

{"title":"New Dawn of Edible and Medicinal Fungi Unlocking Central Nervous System Diseases","authors":"Xiaojin Liu,&nbsp;Guoying Zhang,&nbsp;Jianya Ling","doi":"10.1111/1750-3841.70230","DOIUrl":"https://doi.org/10.1111/1750-3841.70230","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>Central nervous system (CNS) diseases present unique clinical challenges characterized by insidious symptom onset, complex pathophysiology with incomplete mechanistic understanding, and substantial difficulties in therapeutic evaluation, thereby these inherent complexities create substantial obstacles for developing effective CNS diseases management strategies. Certain edible and medicinal fungi contain bioactive components, including polysaccharides, triterpenoids, alkaloids, and so on, which have therapeutic promise for CNS diseases. This paper reviews the current research advancements regarding the use of edible and medicinal fungi in the context of CNS diseases, highlighting their advantages as prospective therapeutic options and potential roles in both prevention and treatment. Through a comprehensive analysis of existing studies, the mechanisms and applications of these fungi are elucidated, providing valuable insights for the development of novel pharmaceuticals or functional foods aimed at combating CNS diseases.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 4","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70230","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875492","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}