Plant Foods for Human Nutrition最新文献_第2页

Dynamic Changes in Functional Components of Dendrobium officinale and Their Applications in Food Science: A Review.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-02-10 DOI: 10.1007/s11130-024-01275-7

Mei Wang, Gaige Shao, Minquan Song, Yuting Ye, Jianjun Zhu, Xiangna Yang, Xianshui Song

{"title":"Dynamic Changes in Functional Components of Dendrobium officinale and Their Applications in Food Science: A Review.","authors":"Mei Wang, Gaige Shao, Minquan Song, Yuting Ye, Jianjun Zhu, Xiangna Yang, Xianshui Song","doi":"10.1007/s11130-024-01275-7","DOIUrl":"https://doi.org/10.1007/s11130-024-01275-7","url":null,"abstract":"Dendrobium officinale is a medicinal and edible plant whose bioactive components, including polysaccharides, alkaloids, flavonoids, and phenolic compounds, exhibit antioxidant, anti-inflammatory, immune-regulating, and digestive-promoting effects. This review outlines the functional roles of Dendrobium's bioactive components, systematically exploring their accumulation patterns across different growth stages and environmental conditions, as well as their applications in the food industry. The literature review reveals that specific accumulation patterns occur of secondary metabolites, with these compounds accumulating most during the flowering and fruiting stages. Previous studies have also shown that environmental factors, such as light, temperature, and water, significantly influence the synthesis and accumulation of these compounds. Finally, the review discusses the development and application prospects of D. officinale in the beauty, health, and gourmet food sectors. In conclusion, this review provides theoretical support for high-quality cultivation of D. officinale and the stability of its functional components.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"59"},"PeriodicalIF":3.1,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143383168","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

Modelling on Extractions and Micro Nano Encapsulation of Pistacia terebintus Cambium Layer Gum Essential Oil; Antioxidant Activity and Structural Approach Via XRD, SEM and TGA/DSC.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-02-08 DOI: 10.1007/s11130-024-01274-8

Eyyup Karaogul, Abdulhalik Ugurtay, Stephen S Kelley, M Hakki Alma

{"title":"Modelling on Extractions and Micro Nano Encapsulation of Pistacia terebintus Cambium Layer Gum Essential Oil; Antioxidant Activity and Structural Approach Via XRD, SEM and TGA/DSC.","authors":"Eyyup Karaogul, Abdulhalik Ugurtay, Stephen S Kelley, M Hakki Alma","doi":"10.1007/s11130-024-01274-8","DOIUrl":"https://doi.org/10.1007/s11130-024-01274-8","url":null,"abstract":"This study explored the extraction and microencapsulation of essential oil from Pistacia terebinthus cambium layer gum (PTG-EO) using response surface methodology (RSM) to optimize extraction efficiency. Significant factors such as extraction method, time, and power were optimized for conventional extraction (CE) and microwave-assisted extraction (MAE), yielding 24.48 and 21.97% essential oil, respectively. Encapsulation efficiency was influenced by temperature, water activity, and oil/wall ratio. The chemical profile of PTG-EO revealed α-pinene as the main component (80.65%). Antioxidant activity, assessed using DPPH and ABTS, showed that freeze-dried nanoencapsulated powder (NcP-Fr) exhibited superior radical scavenging activity compared to spray-dried micro-encapsulated powders (McP-Sp). SEM analysis revealed microspherical encapsulation with sizes around 33.52 μm. Thermal degradation studies showed that the essential oil release from the wall material started at approximately 200 °C, with 10.06% of the oil being released by this temperature. X-ray diffraction analysis revealed the crystallinity/amorphous ratio (14.4/85.56%) and confirmed the stable, homogeneous encapsulation structure, supporting the strong antioxidant performance of NcP-Fr.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"57"},"PeriodicalIF":3.1,"publicationDate":"2025-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143374538","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

Chemical Composition and Antiulcer Effects of Filipendula palmata in Mice.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-02-04 DOI: 10.1007/s11130-024-01286-4

Yang Gao, Jing Yang, Chunping Yu, He Bao, Qingzhi Long, Hailong Zhang

{"title":"Chemical Composition and Antiulcer Effects of Filipendula palmata in Mice.","authors":"Yang Gao, Jing Yang, Chunping Yu, He Bao, Qingzhi Long, Hailong Zhang","doi":"10.1007/s11130-024-01286-4","DOIUrl":"https://doi.org/10.1007/s11130-024-01286-4","url":null,"abstract":"Filipendula palmata (Pall) Maxim, is a wild edible herb in Northeast China. However, little is known about its constituents and bioactivities. In this study, the gastroprotective effect of the n-butanol fraction of F. palmata in mice induced by ethanol was investigated. The chemical research was performed using multiple chromatographic approaches. In addition, the active component and mechanism of action were researched. The results showed that F. palmata significantly alleviated ulcer damage in mice, prevented gastric mucosa from the lesion induced by absolute ethanol, increased superoxide dismutase and catalase levels, and decreased malondialdehyde content. Further study revealed that F. palmata downregulated the production of TNF-α and IL-6 in serum and the expression in LPS-induced RAW 264.7 cells. The chemical study led to the isolation of thirteen compounds, one of which exhibited significant anti-inflammatory activities by facilitating the polarization of macrophages. Our work revealed that F. palmata possessed gastroprotective efficacy, and anti-inflammation and antioxidation were involved in the mechanisms. The main components in the n-butanol fraction of F. palmata, flavonoids, having an anti-inflammatory effect in RAW 264.7 cells, might be related to the antiulcer activity.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"56"},"PeriodicalIF":3.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143190224","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

In Vitro Study of the Biological Activity of Aloe barbadensis Miller and its Physicochemical Characterization.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-02-04 DOI: 10.1007/s11130-025-01299-7

Arturo Alberto Velázquez-López, Margarita Torres-Gregorio, Vanessa García-Rojas, Humberto Hernández-Sánchez, Rosalva Mora-Escobedo

{"title":"In Vitro Study of the Biological Activity of Aloe barbadensis Miller and its Physicochemical Characterization.","authors":"Arturo Alberto Velázquez-López, Margarita Torres-Gregorio, Vanessa García-Rojas, Humberto Hernández-Sánchez, Rosalva Mora-Escobedo","doi":"10.1007/s11130-025-01299-7","DOIUrl":"https://doi.org/10.1007/s11130-025-01299-7","url":null,"abstract":"Aloe barbadensis is a natural source of bioactive compounds whose combined effects have been linked to the improvement of several diseases. There is scientific evidence obtained through in vitro and in vivo assays showing the possible benefits of aloe gel. The aim of this research was to characterize and determine the in vitro antioxidant, anti-inflammatory, antihypertensive and antibacterial capacities of aloe gel extract. The gel was extracted by removing the exocarp of aloe leaves. Physicochemical characterization, antioxidant activity, quantification of phenolic compounds, spectroscopic techniques (Fourier Transform Infrared (FTIR), Raman, XPS and XRD) and in vitro biological activities were then performed. The aloe gel contained 66.95% of polysaccharides, corresponding to dietary fiber. FTIR and Raman spectroscopy revealed bands of functional groups (e.g., COO-, CO-, and OH) related to the structure of polymannans. X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD) analyses revealed the presence of minerals such as manganese, magnesium, molybdenum, potassium, sodium, and cobalt. The phenolic compounds identified by HPLC were diverse, highlighting the presence of aloe emodin, aloin and gallic acid. The aloe gel exhibited anti-inflammatory, antihypertensive and antibacterial (Salmonella Typhi, Escherichia coli and Staphylococcus aureus) activities, indicating the possible use of Aloe barbadensis M. as a therapeutic agent for the treatment of diseases.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"55"},"PeriodicalIF":3.1,"publicationDate":"2025-02-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143190225","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

Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-02-03 DOI: 10.1007/s11130-024-01287-3

Jenny-Del-Carmen Valdez-Arana, Lady Cabrera-de-la-Cruz, Julio Vidaurre-Ruiz

{"title":"Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development.","authors":"Jenny-Del-Carmen Valdez-Arana, Lady Cabrera-de-la-Cruz, Julio Vidaurre-Ruiz","doi":"10.1007/s11130-024-01287-3","DOIUrl":"https://doi.org/10.1007/s11130-024-01287-3","url":null,"abstract":"Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential. These by-products contain high levels of proteins, dietary fiber, and bioactive compounds that can be repurposed to develop functional foods, nutraceuticals, and dietary supplements. This review article provides a detailed overview of the composition of sacha inchi by-products, recent findings on optimizing extraction processes for proteins, bioactive peptides, and antioxidant compounds, and product innovations using sacha inchi residues. It highlights the health benefits of consuming these products, such as functional bakery items and plant-based beverages with high sensory acceptance, protein hydrolysates with antioxidant and anti-inflammatory properties, beneficial effects on gut microbiota, and oligosaccharides with prebiotic properties, positioning sacha inchi by-products as key ingredients for developing plant-based nutraceutical and functional products. Additionally, the article emphasizes the potential of these by-products to contribute to a circular economy, reduce waste, and align with global efforts to achieve Sustainable Development Goals (SDGs) related to health, sustainable production, and environmental impact.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"54"},"PeriodicalIF":3.1,"publicationDate":"2025-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143080850","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

Technological and Functional Potentialities of Mairá (Casimirella rupestris) and Ariá (Goeppertia allouia) Starches.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-31 DOI: 10.1007/s11130-025-01293-z

Gustavo Costa do Nascimento, Bruna Lago Tagliapietra, Luan Ramos da Silva, Flávia De Paula Vieira, Marcos Vinícius Flores Miranda Nolasco, Elizabeth Harumi Nabeshima, Domingos Rodrigues Barros, Camila da Costa Pinto, Sérgio Michielon de Souza, Maria Teresa Pedrosa Silva Clerici

{"title":"Technological and Functional Potentialities of Mairá (Casimirella rupestris) and Ariá (Goeppertia allouia) Starches.","authors":"Gustavo Costa do Nascimento, Bruna Lago Tagliapietra, Luan Ramos da Silva, Flávia De Paula Vieira, Marcos Vinícius Flores Miranda Nolasco, Elizabeth Harumi Nabeshima, Domingos Rodrigues Barros, Camila da Costa Pinto, Sérgio Michielon de Souza, Maria Teresa Pedrosa Silva Clerici","doi":"10.1007/s11130-025-01293-z","DOIUrl":"https://doi.org/10.1007/s11130-025-01293-z","url":null,"abstract":"The Amazon region holds untapped potential with its starch-rich tubers, which are not yet industrialized and face a risk of extinction due to competition from widely cultivated crops. Beyond their traditional subsistence use, Amazonian tubers such as Mairá and Ariá can be utilized as starch sources, offering an opportunity to support regional agriculture, preserve indigenous heritage, and provide sustainable income streams. This study aimed to characterize starches extracted from Mairá (MPS) and Ariá (ARS for rhizome and APS for potato), focusing on their technological and functional potential. Following extraction (maceration, filtration, decantation, and drying), their structure and size were analyzed using SEM and optical microscopy. Amylose content was determined spectrophotometrically, while pasting and thermal properties were assessed using RVA and DSC techniques. They exhibited axial diameters of 18.9, 22.6, and 26.7 μm, with MPS, ARS, and APS displaying spherical, elliptical, and polygonal shapes, respectively. According to RVA results, MPS showed lower viscosity and paste stability compared to others, making it more suitable for products requiring minimal thickening. Ariá starches demonstrated a rapid retrogradation and the formation of opaque pastes, indicating potential applications in products requiring these characteristics. Starches from these Amazonian tubers present significant potential as thickening and gelling agents for the food industry, standing out for their safety in consumption and their role in preserving endangered species.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"53"},"PeriodicalIF":3.1,"publicationDate":"2025-01-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143067297","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

Development of a Highly Nutritious Vegetable Beverage Based on Kurugua (Sicana odorifera) and Chia Oil (Salvia hispanica).

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-28 DOI: 10.1007/s11130-025-01301-2

Eva Coronel, Marcela Martínez, Edgardo Calandri, Rocío Villalba, Laura Correa, Silvia Caballero, Alexis Ortiz, Romina Bodoira, Laura Mereles

{"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":"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.","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}

引用次数: 0

Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-28 DOI: 10.1007/s11130-024-01279-3

Liliana S Celaya, Amada B Pucciarelli, Nancy E Cruz, Luis A Brumovsky, Carmen I Viturro

{"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":"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, aw were 0.832-0.940. Reduced-calorie jam had pH ≥ 5, °Brix of 30-46 and aw>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.","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}

引用次数: 0

Effect of Ultrasound Treatment on Structural and Physical Properties of Native Maize Starch.

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-28 DOI: 10.1007/s11130-024-01285-5

Esteban Josué Carrillo Parra, Pablo Palavecino, Pablo Daniel Ribotta, Maria Cecilia Penci

{"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":"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.","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}

引用次数: 0

Quinoa Polysaccharides: Extraction, Purification, Structure, Functional Properties, and Applications in Food Science and Health. 藜麦多糖：藜麦多糖：提取、纯化、结构、功能特性以及在食品科学与健康中的应用》。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-01-27 DOI: 10.1007/s11130-024-01284-6

Huimin Li, Chuyan Li, Yangying Sun, Jun He, Daodong Pan

{"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":"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.","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}

引用次数: 0