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Analysis of Polyphenol Content and Antioxidant Capacity of Hybrid Mandarin Peel 杂交柑桔皮多酚含量及抗氧化能力分析
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11100
Mayra Anticona, D. López-Malo, A. Frígola, M. Esteve, J. Blesa
{"title":"Analysis of Polyphenol Content and Antioxidant Capacity of Hybrid Mandarin Peel","authors":"Mayra Anticona, D. López-Malo, A. Frígola, M. Esteve, J. Blesa","doi":"10.3390/foods2021-11100","DOIUrl":"https://doi.org/10.3390/foods2021-11100","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"237 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123271478","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: 2
Response Surface Optimization of Crude Polysaccharides from Grey Oyster Mushroom (Pleurotus sajor-caju (Fr.) Singer) Using Pressurized Hot Water Extraction 加压热水提取灰平菇粗多糖的响应面优化
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11054
Winatta Sakdasri, Panisara Arnutpongchai, Supasuta Phonsavat, Ruengwit Sawangkeaw
{"title":"Response Surface Optimization of Crude Polysaccharides from Grey Oyster Mushroom (Pleurotus sajor-caju (Fr.) Singer) Using Pressurized Hot Water Extraction","authors":"Winatta Sakdasri, Panisara Arnutpongchai, Supasuta Phonsavat, Ruengwit Sawangkeaw","doi":"10.3390/foods2021-11054","DOIUrl":"https://doi.org/10.3390/foods2021-11054","url":null,"abstract":": Grey oyster mushroom ( Pleurotus sajor-caju (Fr.) Singer) is a popular edible mushroom in Thailand due to its high nutritional and medicinal benefits. This study aims to study the effects of temperature (100–140 °C), pressure (4–7 bar), and extraction time (20–60 min) on the extraction crude polysaccharides with environmentally friendly pressurized hot water. The extraction condition was optimized by the maximize yield using response surface method based on a central composite design (CCD). The temperature was the main effect on the increase of extracted yield. The optimum extraction condition was 140 °C, 10 bar, and 26.79 min with a corresponding yield of 31.31 ± 2.55%. Under these conditions, the total phenolic content of crude polysaccharides was 401 ± 8.24 mg GAE/g dry mushroom. In addition, the total glucan content was indicated as 34.50 ±1.79 g/100 g dry mushroom, which separated as 32.47 ± 1.95 mg/100 g of β -glucans and 2.04 ± 0.98 mg/100 g of ","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"141 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115793225","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
Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products 牛至和迷迭香精油蒸馏副产物的抗菌和抗氧化性能
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11020
Elisavet Bouloumpasi, M. Hatzikamari, A. Lazaridou, P. Chatzopoulou, C. Biliaderis, M. Irakli
{"title":"Antibacterial and Antioxidant Properties of Oregano and Rosemary Essential Oil Distillation By-Products","authors":"Elisavet Bouloumpasi, M. Hatzikamari, A. Lazaridou, P. Chatzopoulou, C. Biliaderis, M. Irakli","doi":"10.3390/foods2021-11020","DOIUrl":"https://doi.org/10.3390/foods2021-11020","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"26 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120934752","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: 5
The Marvellous Oregano Spices 神奇的牛至香料
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11085
Mariana Oalđe Pavlović, Tanja Lunić, M. Mandić, A. Alimpić Aradski, S. Duletić-Laušević, B. B. Božić Nedeljković
{"title":"The Marvellous Oregano Spices","authors":"Mariana Oalđe Pavlović, Tanja Lunić, M. Mandić, A. Alimpić Aradski, S. Duletić-Laušević, B. B. Božić Nedeljković","doi":"10.3390/foods2021-11085","DOIUrl":"https://doi.org/10.3390/foods2021-11085","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131998184","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: 1
Comparative Study of Commercial Dried Fruits on Labeling Information, Chemical Parameters, Antioxidant Capacity, and Sensory Profile 商品干果的标签信息、化学参数、抗氧化能力和感官特征的比较研究
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11052
C. Teruel-Andreu, E. Sendra, Francisca Hernández-García, L. Lipan, M. Cano-Lamadrid
{"title":"Comparative Study of Commercial Dried Fruits on Labeling Information, Chemical Parameters, Antioxidant Capacity, and Sensory Profile","authors":"C. Teruel-Andreu, E. Sendra, Francisca Hernández-García, L. Lipan, M. Cano-Lamadrid","doi":"10.3390/foods2021-11052","DOIUrl":"https://doi.org/10.3390/foods2021-11052","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133801131","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: 1
The Perspective of Nectarine Fruit as a Functional Ingredient of Puddings Prepared with Corn and Rice Starch 油桃果在玉米米淀粉布丁中的应用前景
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11086
D. Mihaylova, A. Popova, Z. Goranova, D. Petkova, P. Doykina, A. Lante
{"title":"The Perspective of Nectarine Fruit as a Functional Ingredient of Puddings Prepared with Corn and Rice Starch","authors":"D. Mihaylova, A. Popova, Z. Goranova, D. Petkova, P. Doykina, A. Lante","doi":"10.3390/foods2021-11086","DOIUrl":"https://doi.org/10.3390/foods2021-11086","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"302 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124853450","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
Dietary Habits and Diabetes Mellitus Prevalence in Men and Women: National Health Survey in Serbia 膳食习惯和男女糖尿病患病率:塞尔维亚全国健康调查
Foods 2021 Pub Date : 2021-10-14 DOI: 10.3390/foods2021-11045
I. Ilic, M. Ilic, S. Kocić
{"title":"Dietary Habits and Diabetes Mellitus Prevalence in Men and Women: National Health Survey in Serbia","authors":"I. Ilic, M. Ilic, S. Kocić","doi":"10.3390/foods2021-11045","DOIUrl":"https://doi.org/10.3390/foods2021-11045","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128638379","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
Assessment of the Polyphenolic Composition of Orange Waste from Agri-Food Industries by HPLC-UV-MS/MS 高效液相色谱-紫外-质谱/质谱法评价农业食品工业中橙子废弃物中的多酚成分
Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10935
A. Cáceres, M. Granados, J. Saurina, S. Sentellas
{"title":"Assessment of the Polyphenolic Composition of Orange Waste from Agri-Food Industries by HPLC-UV-MS/MS","authors":"A. Cáceres, M. Granados, J. Saurina, S. Sentellas","doi":"10.3390/foods2021-10935","DOIUrl":"https://doi.org/10.3390/foods2021-10935","url":null,"abstract":"In this work, orange wastes consisting of solid mixtures of skin and pulp residues have been treated with water and hydroalcoholic solutions under mechanical shaking to recover the polyphenolic components. The resulting extracts have been centrifuged and filtered, and solutions obtained have been analyzed chromatographically to try to identify the most remarkable phenolic species they contain. The analytical method relies on reversed phase (C18) liquid chromatography with UV/vis and mass spectrometric (MS) detection using 0.1% formic acid in water and acetonitrile as the components of the mobile phase. Chromatograms have been acquired with UV detection at 280, 325 and 370 nm, and MS (low and high resolution) detection with different acquisition modes, including full scan, data-dependent acquisition (DDA) and multiple reaction monitoring (MRM).","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121659099","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
Rapid Method for Faults Detection in Beer Using a Low-Cost Electronic Nose and Machine Learning Modelling 基于低成本电子鼻和机器学习建模的啤酒故障快速检测方法
Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10956
Claudia Gonzalez Viejo, S. Fuentes, C. Hernández-Brenes
{"title":"Rapid Method for Faults Detection in Beer Using a Low-Cost Electronic Nose and Machine Learning Modelling","authors":"Claudia Gonzalez Viejo, S. Fuentes, C. Hernández-Brenes","doi":"10.3390/foods2021-10956","DOIUrl":"https://doi.org/10.3390/foods2021-10956","url":null,"abstract":"","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131716521","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 Different Drying Methods on Quality Attributes and Microstructure of Mycelium (Pleurotus eryngii) 不同干燥方式对杏鲍菇菌丝体品质属性和微观结构的影响
Foods 2021 Pub Date : 2021-10-13 DOI: 10.3390/foods2021-10950
Shubham Mandliya, H. Mishra
{"title":"Effect of Different Drying Methods on Quality Attributes and Microstructure of Mycelium (Pleurotus eryngii)","authors":"Shubham Mandliya, H. Mishra","doi":"10.3390/foods2021-10950","DOIUrl":"https://doi.org/10.3390/foods2021-10950","url":null,"abstract":": Expanding populations and limited natural resources are leading to demands for alternative dietary proteins. The world food supply needs to be increased to feed the increasing population with the same limited resources. To overcome the hunger problem, alternative protein sources such as fungal “Mycelium” can be regarded as a novel, sustainable and safe dietary protein to support health with limited resources (water, land) and with a lower carbon footprint. Although, mycelium is rich in various minerals, vitamin D 2 , fibers, essential amino acids along with protein, its storage life is relatively short due to its high moisture content (89% wb). Thus, drying of mycelium would facilitate shelf-life enhancement for further processing. Moving in this direction, cold pressing as a pre-processing step was conducted to reduce the initial moisture of mycelium so as to reduce the drying time and cost by a significant amount. Then, the influence of different drying techniques such as vacuum (VD), microwave (MWD) and freeze (FD) drying methods on quality attributes such as color, microstructure (SEM), water solubility index, water absorption index, bulk and tapped density, and flowability of Pleurotus eryngii was determined. Pressing at 5 N for 30 s reduced drying time by approximately 50–55%. FD was the most effective which retained the main characteristics of P. eryngii followed by VD and MWD. SEM analysis showed that FD sample contains porous fibrous structure, whereas MWD and VD samples contain a hard structure with less or no pores. Finally, despite having the shortest drying time, MWD and VD damages the structure of P. eryngii , whereas nutrient loss is not significant in all the drying processes.","PeriodicalId":194447,"journal":{"name":"Foods 2021","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131130840","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: 3
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