Plant Foods for Human Nutrition最新文献

{"title":"Development of a Highly Nutritious Vegetable Beverage Based on Kurugua (Sicana odorifera) and Chia Oil (Salvia hispanica).","authors":"Eva Coronel, Marcela Martínez, Edgardo Calandri, Rocío Villalba, Laura Correa, Silvia Caballero, Alexis Ortiz, Romina Bodoira, Laura Mereles","doi":"10.1007/s11130-025-01301-2","DOIUrl":"https://doi.org/10.1007/s11130-025-01301-2","url":null,"abstract":"<p><p>Concerns over malnutrition, synthetic additives and post-harvest waste highlight the need for innovation in food technology, turning towards underutilized crops. Plant-based beverages offer sustainable dietary alternatives and the increasing demand for such products makes the exploration of native crops particularly relevant. This study focuses on the development of a beverage derived from the native South American fruit kurugua (Sicana odorifera), combined with chia oil (Salvia hispanica L.) and stevia (Stevia rebaudiana Bertoni) as a natural sweetener, aiming to provide a nutritious, environmentally friendly option with appealing sensory attributes. The beverage was formulated using whole kurugua fruit flour (WKF) and chia oil (CO). Comprehensive analyses of the physicochemical properties, centesimal composition, caloric value, minerals, amino acid profile, and fatty acid content revealed that the beverage is rich in carbohydrates (2.16 ± 0.11 g/100 mL), dietary fiber (1.89 ± 0.04 g/100 mL), zinc (2.53 ± 0.16 mg/100 mL), polyunsaturated fatty acids (2.39 g/100 mL), AA (Glu + Gln, 248 g AA/g of WKF and WKCOB-L protein and 168 mg AA/ g of WKCOB protein/100 mL) and exhibits strong antioxidant activity. This is the first report on a product enriched with essential fatty acids with totally natural ingredients based on kurugua and chia oil, which has potential in healthy and vegan nutrition. This formulation supports the sustainable use and conservation of kurugua, offering a high-nutrient alternative for diets.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"52"},"PeriodicalIF":3.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143053177","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":"Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability.","authors":"Liliana S Celaya, Amada B Pucciarelli, Nancy E Cruz, Luis A Brumovsky, Carmen I Viturro","doi":"10.1007/s11130-024-01279-3","DOIUrl":"10.1007/s11130-024-01279-3","url":null,"abstract":"<p><p>Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis. The defined jams showed higher overall acceptance and flavour quality compared to commercial ones. The low-calorie jam showed overall acceptance similar to the artisanal product, with no differences in the flavour quality. The cayote jams were characterised by determining physicochemical parameters and microbial flora. Artisanal jams presented physicochemical properties similar to commercial products. The variability of °Brix was greater (40-67); pH were 4.7-5.4, a_w were 0.832-0.940. Reduced-calorie jam had pH ≥ 5, °Brix of 30-46 and a_w>0.920. The colour of the jams showed significant variability depending on the recipe: L* (26.1-48.1), a*(1.6-4.6), b*(2.1-14.9). Cayote jams were found to be rich in carbohydrates (31-70%) and energy value (134-290 kcal/100 g), with lower contents of fibre, sodium, fat, and protein. The microbiological analysis indicate that there are no risks related to the consumption of cayote jams, although there are indications of potential quality deterioration during subsequent storage due to the development of yeasts and when no preservatives are used in the jam recipes. The characteristic microflora of cayote jams was composed by Penicillium sp., Aspergillus sp., Cephalosporium acremonium, Candida sp. and Rhodotorula sp. These results will benefit artisanal cayote jam producers in Latin-American countries and other regions where C. ficifolia is cultivated, by highlighting the autochthonous value of cayote and contributing to a nutritionally diverse diet.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"51"},"PeriodicalIF":3.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143053183","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":"Effect of Ultrasound Treatment on Structural and Physical Properties of Native Maize Starch.","authors":"Esteban Josué Carrillo Parra, Pablo Palavecino, Pablo Daniel Ribotta, Maria Cecilia Penci","doi":"10.1007/s11130-024-01285-5","DOIUrl":"https://doi.org/10.1007/s11130-024-01285-5","url":null,"abstract":"<p><p>The focus of this work was to evaluate the differences between the thermal and mechanical effects generated by ultrasound waves on the properties of corn starch, which facilitate the subsequent enzymatic hydrolysis for the generation of porous starches. The results showed that both the thermal and mechanical effects have the capacity to disorganize/alter the structure of starch, impacting on its properties. Characteristics such as particle size, pasting and thermal properties (peak viscosity 1400-1800 cp. and gelatinization enthalpy 4.5-11 J/g) of starch and water absorption were the most affected, while crystallinity was practically unmodified (crystallinity % 23-25). The thermal effect induced by the ultrasound treatment caused most of the alterations in the properties of corn starch. It was associated with the partial gelatinization of the material due to an increase in the system's temperature (up to 65° C). The effect of the mechanical phenomenon of the treatment by ultrasound waves contributed to a lesser extent compared to the thermal effect. The mechanical effect can extend over time, without the aggravating factor of causing starch gelatinization. The combination of both effects could synergistically modify the granular structure of starch. In conclusion, ultrasound waves as a pre-treatment to enzymatic hydrolysis can cause structural disorganization of starch granules and facilitate the subsequent enzymatic attack for the production of porous starches.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"50"},"PeriodicalIF":3.1,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143053180","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":"Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health.","authors":"Huimin Li, Chuyan Li, Yangying Sun, Jun He, Daodong Pan","doi":"10.1007/s11130-024-01284-6","DOIUrl":"https://doi.org/10.1007/s11130-024-01284-6","url":null,"abstract":"<p><p>Quinoa polysaccharides have attracted significant research interest in recent years due to their diverse biological activities, including antiviral, anti-inflammatory, antioxidant, and immunoregulatory properties. These attributes align with the growing global demand for natural, functional food ingredients, positioning quinoa polysaccharides as a valuable resource in food science and technology. This review presents an overview of the various bioactivities of quinoa polysaccharides, critically evaluates the methods used for their extraction and purification, describes their structural characteristics, and discusses their practical applications across multiple areas within the food industry, including food additives, meat products, health foods, and innovative food packaging. This study examines the relationship between the preparation methods and the structural characteristics of quinoa polysaccharides, as well as their versatile applications in the food industry, such as improving product quality and shelf life, enhancing nutritional value and antioxidant activity, and providing health benefits in functional foods. This review also emphasizes the need for further research on the emulsification and gelation properties of quinoa polysaccharides and highlights their significant market potential, driven by their diverse functional properties. From our perspective, quinoa polysaccharides, with their wide range of functional and health benefits, hold a promising future in the food and health industries, driven by technological advancements and consumer demands.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"49"},"PeriodicalIF":3.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143047497","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":"Mineral, Vitamin and Phytonutrients Content in Different Andean Potato Varieties Reintroduced in the North West Region, Argentina (NOA).","authors":"Sonia R Calliope, Valeria Beaufort, Manuel O Lobo, Norma C Sammán","doi":"10.1007/s11130-024-01291-7","DOIUrl":"https://doi.org/10.1007/s11130-024-01291-7","url":null,"abstract":"<p><p>The mineral content, vitamin C, and chlorogenic acid were determined in 44 genotypes of Andean potatoes reintroduced in the Quebrada de Humahuaca, Jujuy, Argentina. This initiative aims to promote biodiversity and support local producers by determining the nutritional and functional properties of these genotypes. The genotypes from a collection in the Germplasm Bank of INTA Balcarce, were planted in sandy clay loam soils and harvested manually. The tubers obtained showed significant variability in size, even within the same genotype. The maximum yield was 0.60 kg/plant, with the CL 621 genotype having the highest yield. Genotype CL836 stands up for its high content of Mg, Ca, and Zn (190.3 ± 10.5; 112.2 ± 1.9; 1.29 ± 0.12 mg/100 g dw, respectively); CL 790 for its Mn content (2.09 ± 0.048 mg/100 g dw), and CL 516 and CCS 1349 are rich in Zn and Ca (2.23 ± 0.08 and 123.11 ± 6.88 mg/100 g dw) respectively. The highest contents of Vitamin C and chlorogenic acid corresponded to the CCS1385 and CL 631 genotypes (17.62 ± 0.11; 91.64 ± 1.82 mg/100 g dw) respectively. According to the correlation analysis, the highest content of antioxidants was in small tubers. This information will allow promoting the cultivation of genotypes that contribute to the nutritional security of the local population.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"48"},"PeriodicalIF":3.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143047441","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":"Biofortification of Acacia and Polyflower Honey with Pine sylvestris L. Bud Extracts: Exploring Antioxidant Variation Across Developmental Stages for Enhanced Nutritional Value.","authors":"Lidia Gizella Szanto, Romina Alina Marc, Andruța Elena Mureşan, Crina Carmen Mureșan, Andreea Puşacş, Floricuța Ranga, Florinela Fetea, Paula Ioana Moraru, Miuța Filip, Sevastița Muste","doi":"10.1007/s11130-024-01282-8","DOIUrl":"10.1007/s11130-024-01282-8","url":null,"abstract":"<p><p>Honey is a valuable natural product with antioxidant properties, and its quality is influenced by various factors, including botanical origin and biofortification. Pine bud extracts, known for their antioxidant capacity, were explored to enhance the properties of acacia and polyflower honey. This study aimed to investigate the effect of pine bud extracts at different maturation stages on the moisture content, dry matter, antioxidant activity, and total phenolic content (TPC) of acacia and polyflower honey. Acacia and polyflower honey were biofortified with pine bud extracts at three maturation stages (Stage I, Stage II, and Stage III). Various analyses were performed, including moisture and dry matter content determination, total phenolic content measurement using the Folin-Ciocalteu method, and antioxidant activity assessment through DPPH radical scavenging. FTIR analysis was used to study the chemical composition of the biofortified honeys. Results showed that Acacia and polyflower honey maintained moisture content below 20%, with biofortification significantly enhancing their antioxidant profiles. The highest total phenolic content (247 ± 0.04 mg GAE/100 g) and DPPH scavenging activity (55 ± 0.05%) were observed in Acacia honey biofortified at maturation stage II. Polyflower honey exhibited increased phenolic content (232.9 ± 0.9 mg GAE/100 g) and antioxidant activity (52.45%) when biofortified at maturation stage II. Significant color changes were observed in polyflower honey, with a* and b* values increasing, indicating darker coloration. The biofortification of honey with pine bud extracts enhances its antioxidant and nutritional profile. This approach holds potential for the production of functional foods with improved health benefits. Further studies should explore its commercial feasibility and other potential bioactive compounds.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"47"},"PeriodicalIF":3.1,"publicationDate":"2025-01-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11762586/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143040961","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":"A Comprehensive Review of Phenolic Compounds in Chia Seeds and Their Applications in the Food Industry.","authors":"Gayathri Balakrishnan, Sumedha Garg, Bharathi Ramesh, Emi Grace Mary Gowshika Rajendran, Kaavya Rathnakumar","doi":"10.1007/s11130-024-01248-w","DOIUrl":"https://doi.org/10.1007/s11130-024-01248-w","url":null,"abstract":"<p><p>Chia seeds (Salvia hispanica L.) have emerged as a significant focus in the food industry due to their rich nutritional profile and health-promoting attributes. They are a major powerhouse of bioactive compounds such as flavonoids, phenolic acids, and tocopherols that have been shown to possess anti-inflammatory, anti-diabetic, anti-cholesterol functions, enhance cognitive performance, and improve heart health. This article provides an in-depth review of the phenolic compounds in chia seeds and various fractions such as oil, and chia meal, their bioaccessibility, along with unique applications in food products. Additionally, 'green techniques' for extracting chia oil, as a sustainable alternative to conventional methods, have also been discussed. The findings presented in this review suggest that chia seeds, due to their bioactive components and versatile functional properties, are well-positioned to be a valuable ingredient in the development of novel foods, contributing to better health outcomes and innovation in food processing.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"46"},"PeriodicalIF":3.1,"publicationDate":"2025-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143033386","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":"Unveiling the Potential of Southern Elderberry (Sambucus australis): Characterization of Physicochemical Properties, Carbohydrates, Organic Acids and Biophenols.","authors":"Andrea V Sosa, Ignacio S Povilonis, Virginia Borroni, Ethel Pérez, Silvia Radice, Miriam E Arena","doi":"10.1007/s11130-024-01288-2","DOIUrl":"https://doi.org/10.1007/s11130-024-01288-2","url":null,"abstract":"<p><p>Sambucus australis is a wild species with purple fruits like berries. It is native from South America and can be found in Argentina, Uruguay, Paraguay, Bolivia, and Brazil. A comprehensive characterization of S. australis fruiting period and ripening could provide valuable information on the stage of development suitable for formulating typical and new food and cosmetic products, as well as it could contribute to reveals its nutritional value. This study aimed to examine the evolution of fruit size and weight alongside the accumulation patterns of sugars, organic acids, biophenols and antioxidant activity during different development stages of S. australis fruit, assessing its potential as a source of health-promoting compounds. The increase in total sugar (269.59 g/kg dry weight), together with the decrease in the total organic acids (321.63 g/kg dry weight) at the fully ripe stage, indicates that the fruit is sweet. This suggests that it is an appealing product to be consumed when it is fully ripe. The fatty acid composition contains significant levels of α-linolenic, linoleic, oleic and palmitic acids. It is characterized by high ratios of polyunsaturated fatty acids to saturated fatty acids, ranging from 5.8 to 6.4. S. australis fruits appeared to possess good levels of biophenols at fully ripe fruits (4709.7 µg/g dry weight) together with antioxidant activity (higher than 80%), so, it could be considered as a functional food.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"45"},"PeriodicalIF":3.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143024048","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":"Nutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.","authors":"Coronel Eb, Ixtaina Vy, Capitani Mi","doi":"10.1007/s11130-025-01297-9","DOIUrl":"https://doi.org/10.1007/s11130-025-01297-9","url":null,"abstract":"<p><p>The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes. Chia expeller, rich in protein, lipids, and fiber, with a notable fatty acid profile -particularly α-linolenic and linoleic acids- and significant levels of Ca, Mg, Fe, Zn, Cu, P, and Na, emerged as a standout ingredient. It also demonstrated remarkable water-binding functionality. Pea flours were notable for their high protein, Ca, Cl, Fe, and linoleic acid content. Meanwhile, rice and buckwheat flours were distinguished by their carbohydrate and oleic acid content. Buckwheat also provides substantial Mg and Zn, while rice flour stood out for its higher brightness. These findings underscore the potential of these flours to contribute to the development of functional foods tailored to meet specific nutritional needs and consumer preferences for healthier options. The distinct functional properties of each flour type can contribute to making targeted formulations, improving the technological properties of gluten-free products.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"43"},"PeriodicalIF":3.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023727","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":"B-Type Trimeric Procyanidins Attenuate Nonalcoholic Hepatic Steatosis Through AMPK/mTOR Signaling Pathway in Oleic Acid-Induced HepG2 Cells and High-Fat Diet- Fed Zebrafish.","authors":"Fangfang Tie, Yidan Gao, Lichengcheng Ren, Yun Wu, Na Hu, Qi Dong, Honglun Wang","doi":"10.1007/s11130-024-01262-y","DOIUrl":"10.1007/s11130-024-01262-y","url":null,"abstract":"<p><p>NAFLD is one of the most common and rapidly increasing liver diseases. Procyanidin C1 and procyanidin C2, B-type trimeric procyanidins, show beneficial effects on regulating lipid metabolism. However, the mechanism underlying these effects remain elusive. Therefore, we investigated the anti-NAFLD effects and mechanisms of procyanidin C1 and procyanidin C2 on HFD- induced zebrafish and OA-treated HepG2 cells. Network pharmacology, molecular docking and molecular dynamics simulations were used to predict potential targets and analyze intermolecular forces. The results demonstrated that procyanidin C1 and procyanidin C2 significantly reduce lipid accumulation and oxidative stress in both HFD-induced zebrafish and OA-treated HepG2 cell. And, treatment with procyanidin C1 and procyanidin C2 significantly enhance fatty acid oxidation and improve mitochondria function. Furthermore, procyanidin C1 and procyanidin C2 increased phosphorylated AMPKα levels and inhibited phosphorylated mTOR, along with downstream lipogenic proteins such as SREBP-1c, FAS, ACC, SCD-1 and PPARγ.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"44"},"PeriodicalIF":3.1,"publicationDate":"2025-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11758349/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023726","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}