Plant Foods for Human Nutrition最新文献

Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application. 碱性和超声辅助提取牛油果果皮中膳食纤维的植物化学和技术功能表征

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-23 DOI: 10.1007/s11130-025-01389-6

Lorraine Salgado-León, Madeleine Perucini-Avendaño, Vanessa Sánchez-Quezada, Guadalupe Loarca-Piña

{"title":"Phytochemical and Techno-Functional Characterization of Dietary Fiber from 'Hass' Avocado Peel Obtained by Alkaline and Ultrasound-Assisted Extraction for Functional Application.","authors":"Lorraine Salgado-León, Madeleine Perucini-Avendaño, Vanessa Sánchez-Quezada, Guadalupe Loarca-Piña","doi":"10.1007/s11130-025-01389-6","DOIUrl":"https://doi.org/10.1007/s11130-025-01389-6","url":null,"abstract":"Mexico harvests 30% of the world's avocados and its by-products, particularly the peel, is a major source of bioactive compounds such as dietary fiber (DF). The objective was to characterize the DF of 'Hass' avocado peel and associated bioactive compounds for application in gluten-free hot cakes flours. DF was extracted using two methods (alkaline (AM) and ultrasound-assisted (UM) with yields ranging from 72 to 83%. Significant differences were found in the concentration of TFC (47.21-58.68 mg GAE/g) and antioxidant capacity by FRAP method (399.86-548.24 µmol TE/ g), being UM significantly better. The DFs obtained by UM showed up to 20.2 and 44.2% higher water (5.00 g H2O/g) and oil holding capacities (3.53 g oil/g), respectively. Gluten-free hot cake flours added with DF up to 4% were formulated, with no significant differences in the physical, chemical and techno-functional properties. The results suggest that DF extracted can be used as a functional ingredient.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"149"},"PeriodicalIF":3.1,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144691217","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

Brazilian Native Oilseeds as Functional Foods: A Narrative Review on Bioactive Compounds and Biological Insights of Pachira aquatica, Dipteryx alata Vog., and Acrocomia aculeata. 作为功能性食品的巴西本土油籽：水柏属（Pachira aquatica）、alpteryx的生物活性化合物及其生物学意义的综述。和针尖Acrocomia acleata。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-18 DOI: 10.1007/s11130-025-01385-w

Thaíza Rodrigues de Sousa, Isabela da Mota Leal Lemos, Luana Oeby de Oliveira, Anderson Junger Teodoro

引用次数: 0

Color Dynamics, Pigments and Antioxidant Capacity in Pouteria sapota Puree During Frozen Storage: A Correlation Study Using CIELAB Color Space and Machine Learning Models. 冷冻储存过程中马铃薯泥的颜色动态、色素和抗氧化能力：使用CIELAB颜色空间和机器学习模型的相关性研究。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-15 DOI: 10.1007/s11130-025-01388-7

José Antonio Sánchez-Franco, Nelly Del Socorro Cruz-Cansino, Quinatzin Yadira Zafra-Rojas, Daniel Ayala-Niño, Alexis Ayala-Niño

{"title":"Color Dynamics, Pigments and Antioxidant Capacity in Pouteria sapota Puree During Frozen Storage: A Correlation Study Using CIELAB Color Space and Machine Learning Models.","authors":"José Antonio Sánchez-Franco, Nelly Del Socorro Cruz-Cansino, Quinatzin Yadira Zafra-Rojas, Daniel Ayala-Niño, Alexis Ayala-Niño","doi":"10.1007/s11130-025-01388-7","DOIUrl":"https://doi.org/10.1007/s11130-025-01388-7","url":null,"abstract":"The accurate prediction of bioactive compounds and antioxidant activity in food matrices is critical for optimizing nutritional quality and industrial applications. This study compares the performance of multiple linear regression (MLR) and artificial neural networks (ANN) in predicting antioxidant activity (DPPH, ABTS), total carotenoids, and anthocyanins in mamey pulp, using color variables (CIELab) as predictors. Our results demonstrate that ANN models consistently outperform MLR, achieving lower mean squared error (MSE) and mean absolute error (MAE), alongside higher coefficients of determination (R2). For instance, ANN improved R2 values from 0.54 to 0.78 for DPPH, from 0.70 to 0.92 for ABTS, and from 0.45 to 0.87 for total carotenoids. These results highlight the superior ability of ANN to capture nonlinear relationships in complex food systems. Furthermore, the integration of ANN with image analysis techniques offers a promising approach for nondestructive quality control during storage and processing. This research underscores the potential of ANN as a powerful tool for screening bioactive compounds and optimizing functional food development, contributing to advancements in food science and technology.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"147"},"PeriodicalIF":3.1,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144637726","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

Innovative Gluten-Free Snacks: Enhancing Nutritional Value with Saffron and Sea Buckthorn. 创新的无麸质零食：增加藏红花和沙棘的营养价值。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-10 DOI: 10.1007/s11130-025-01372-1

Farhana Malik, Naseer Ahmad Bhat, Adil Gani

引用次数: 0

Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) 'Zingara' during Post-Harvest Storage: Is the More Mature the Better? 意大利古梨（Pyrus communis L.）营养成分的变化采摘后储藏的“Zingara”：越成熟越好吗？

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-07-08 DOI: 10.1007/s11130-025-01386-9

Antonella Gori, Luana Beatriz Dos Santos Nascimento, Mauro Centritto, Anatoly Petrovich Sobolev, Francesca Alderotti, Cecilia Brunetti

{"title":"Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) 'Zingara' during Post-Harvest Storage: Is the More Mature the Better?","authors":"Antonella Gori, Luana Beatriz Dos Santos Nascimento, Mauro Centritto, Anatoly Petrovich Sobolev, Francesca Alderotti, Cecilia Brunetti","doi":"10.1007/s11130-025-01386-9","DOIUrl":"https://doi.org/10.1007/s11130-025-01386-9","url":null,"abstract":"The 'Zingara' pear, an ancient and neglected Italian variety, is traditionally consumed either cooked or after post-harvest ripening due to its firm, bitter, and astringent pulp. This study investigated the physicochemical properties, nutritional and nutraceutical profile and antioxidant activity of 'Zingara' pears across six post-harvest ripening stages (S1-S6). The peel color transitioned from yellow (S1) to orange (S3) and brown (S6), while the pulp darkened at S5. Browning was linked to phenolic oxidation and decreased malic acid content. Early ripening stages (S1-S3) were characterized by higher acidity, abundant bioactive compounds, and the highest antioxidant activity, with peels showing higher total phenolic content (TPC) than pulps. In contrast, later stages (S4-S6) exhibited a sweeter flavor and higher pH, alongside a decline in bioactive substances. These findings highlight the dual value of the 'Zingara' pear: high nutraceutical potential in early stages and enhanced sensory qualities in later stages. This research underscores the importance of rediscovering ancient cultivars like 'Zingara' for modern functional foods and sustainable agriculture.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"145"},"PeriodicalIF":3.1,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144584558","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

Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis). 巴西榆果花青素的技术潜力和生物学特性研究进展。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-28 DOI: 10.1007/s11130-025-01384-x

Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena

{"title":"Update on the Technological Potential and Biological Properties of Anthocyanins from Grumixama Fruits (Eugenia brasiliensis).","authors":"Elivaldo Nunes Modesto Junior, Rosane Patricia Ferreira Chaves, Michael Ruan Silveira de Souza, Gustavo Araujo Pereira, Renan Campos Chisté, Rosinelson da Silva Pena","doi":"10.1007/s11130-025-01384-x","DOIUrl":"https://doi.org/10.1007/s11130-025-01384-x","url":null,"abstract":"Anthocyanins are phenolic compounds that can be used as natural food colorants, which have stimulated science and industries toward the search for fruits and other plant parts to be used as sources of these pigments. Extraction, identification, composition, and stability of anthocyanins are the most widely studied aspects. Regarding anthocyanins' sources, Eugenia brasiliensis - commonly known as grumixama - is an underexploited Brazilian fruit, yet it belongs to the high-anthocyanin berries group due to its high contents of cyanidin 3-O-glucoside. Herein, we compiled and discussed recent data about grumixama fruits, especially their anthocyanin composition, stability, biological, and technological properties. According to the recent literature, the anthocyanins from grumixama were reported as stable when exposed to fluorescent and incandescent light. Moreover, the anthocyanin extract of grumixama fruits was extremely sensitive to ultraviolet radiation, as well as temperatures above 50 °C. Regarding the biological properties of grumixama anthocyanins, studies on their health effects remain limited, particularly those involving cellular, animal, and human research. This underscore the need for further investigation into the bioaccessibility and bioavailability of these anthocyanins, which are crucial for understanding their potential health benefits.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"144"},"PeriodicalIF":3.1,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144529275","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

Phenolic Extracts with Antioxidant and Anticancer Potential from Araticum Fruits (Annona crassiflora Mart.), a Native Brazilian Plant. 具有抗氧化和抗癌作用的巴西本土植物阿拉菲果酚类提取物。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-24 DOI: 10.1007/s11130-025-01383-y

Bingqi Chen, Bruna Tischer, Philipus Pangloli, Vermont P Dia

引用次数: 0

The Price of Canadian Gluten-Free Staple Foods Remains More than Double and Iron Content Less than Half of Standard Foods in 2024. 到2024年，加拿大无麸质主食的价格仍然是标准食品的两倍多，铁含量不到标准食品的一半。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-23 DOI: 10.1007/s11130-025-01365-0

Jennifer A Jamieson, Heather Blewett

引用次数: 0

Antithrombotic Properties of Anthocyanin and Protein Extracts from Sweet Potatoes (Ipomoea batatas L.): Effect of Enzymatic Inactivation Treatments. 甘薯（Ipomoea batatas L.）花青素和蛋白质提取物的抗血栓特性：酶灭活处理的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-23 DOI: 10.1007/s11130-025-01371-2

Ana Clara Troya Raineri Fiocco, Ana Carla Kawazoe Sato, Carolina Siqueira Franco Picone, Marcelo Alejandro Alarcón Lozano

{"title":"Antithrombotic Properties of Anthocyanin and Protein Extracts from Sweet Potatoes (Ipomoea batatas L.): Effect of Enzymatic Inactivation Treatments.","authors":"Ana Clara Troya Raineri Fiocco, Ana Carla Kawazoe Sato, Carolina Siqueira Franco Picone, Marcelo Alejandro Alarcón Lozano","doi":"10.1007/s11130-025-01371-2","DOIUrl":"10.1007/s11130-025-01371-2","url":null,"abstract":"Cardiovascular diseases are a leading cause of death worldwide, with thrombosis playing a major role. Synthetic antithrombotic therapies often have adverse effects, highlighting the need for safer, natural alternatives. This study investigates the antithrombotic potential (antiplatelet and anticoagulant activities) and hemocompatibility of protein and anthocyanin extracts from sweet potato byproducts. Since polyphenol oxidase (PPO) can impact on the biological activity of these extracts, treatments to inactivate PPO were applied with ascorbic acid immersion and bleaching. Anthocyanin extract (1 mg/mL) inhibited platelet aggregation induced by ADP, collagen, and PMA. Both anthocyanin and protein extract prolonged coagulation times (aPTT, thrombin time, and fibrinogen assay) and exhibited no toxicity in hemolysis and cytotoxicity analyses. Additionally, anthocyanins reduced key platelet activation markers (P-selectin, CD63, fibrinogen). Ascorbic acid pre-treatment against PPO enhanced the biological activity of anthocyanins. This study demonstrates that sweet potato anthocyanins and proteins possess significant antithrombotic properties, offering potential as sustainable, natural alternatives to synthetic thrombosis treatments. Further studies are needed to explore their bioavailability, in vivo effects, and clinical applications.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"142"},"PeriodicalIF":3.1,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144476340","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

Mechanism of Red Yeast Rice in the Improvement of Atherosclerosis in Apolipoprotein E-deficient Mice Explored Through Metabolomics Combined with Serum Pharmacochemistry and Network Pharmacology. 通过代谢组学、血清药物化学和网络药理学联合研究红曲米改善载脂蛋白e缺乏小鼠动脉粥样硬化的机制

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-18 DOI: 10.1007/s11130-025-01379-8

Yanyan Zhang, Dongju Ren, Yu Liu, Na Li, Xiaoli Yang, Shufang Yang, Rongxia Liu

{"title":"Mechanism of Red Yeast Rice in the Improvement of Atherosclerosis in Apolipoprotein E-deficient Mice Explored Through Metabolomics Combined with Serum Pharmacochemistry and Network Pharmacology.","authors":"Yanyan Zhang, Dongju Ren, Yu Liu, Na Li, Xiaoli Yang, Shufang Yang, Rongxia Liu","doi":"10.1007/s11130-025-01379-8","DOIUrl":"https://doi.org/10.1007/s11130-025-01379-8","url":null,"abstract":"Red Yeast Rice (RYR), the fermentation of cooked rice kernels with Monascus purpureus, has been traditionally and increasingly applied to alleviate atherosclerosis (AS). Nonetheless, the precise mechanisms underlying its therapeutic effects in AS treatment remain elusive. Metabolomics combined with serum pharmacochemistry and network pharmacology was utilized to explore the potential molecular mechanisms by which RYR improves AS. RYR showed a significant inhibitory effect on metabolic dysfunction in mice. Specifically, through metabolomics analysis, 45 metabolic biomarkers were identified, which are associated with 5 metabolic pathways, particularly arachidonic acid metabolism. Serum pharmacochemistry identified 11 absorbed constituents of RYR that entered the bloodstream. Subsequent correlation analysis determined that 10 constituents may serve as bioactive ingredients significantly associated with the metabolic biomarkers. Network pharmacology identified 5 core targets and enriched 129 representative pathways, among which the PI3K/AKT signaling pathway received the highest score. Molecular docking verified that there existed strong binding energy between the absorbable components and pivotal targets. The pharmacodynamic evaluation results verified that the down-regulation of PI3K and p-AKT expressions in the PI3K/AKT pathway served as the underlying mechanism of RYR in addressing AS. These findings underscore the pharmacodynamic components, pivotal targets, and pathways of RYR in AS treatment, as well as the development of functional foods involving RYR.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"140"},"PeriodicalIF":3.1,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144326575","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