Plant Foods for Human Nutrition最新文献_第3页

Preclinical Evaluation of the Antihypertensive Potential of Etcho (Pachycereus pecten-aboriginum) Fruit Juice using In Silico, In Vitro, and In Vivo Approaches. 利用计算机、体外和体内方法对Etcho （Pachycereus pecten-aboriginum）果汁的降压潜力进行临床前评估。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-17 DOI: 10.1007/s11130-026-01479-z

Emmanuel Aispuro-Hernández, Jesús G Arámburo-Gálvez, Oscar G Figueroa-Salcido, José A Mora-Melgem, Irlanda Lagarda-Díaz, Iza F Pérez-Ramírez, Marcela J Vergara-Jiménez, Noé Ontiveros

引用次数: 0

Application of A Doehlert Design to Optimize Ultrasound Extraction of Chia Mucilage for Potential Nutritional use in Functional Foods. 应用Doehlert设计优化超声提取奇亚籽浆液在功能食品中的潜在营养价值。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-16 DOI: 10.1007/s11130-026-01469-1

Claudio M Cortese, María M Rodríguez, María B Fernández, Marianela I Capitani

引用次数: 0

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. 油菜叶片的增值作用酵母制面包：面团流变学与面包品质的初步研究。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-14 DOI: 10.1007/s11130-026-01485-1

Emanuele Tomassini, Nicola Gasparre, Robert Duncan, Antonio Piga, Cristina M Rosell

{"title":"Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality.","authors":"Emanuele Tomassini, Nicola Gasparre, Robert Duncan, Antonio Piga, Cristina M Rosell","doi":"10.1007/s11130-026-01485-1","DOIUrl":"10.1007/s11130-026-01485-1","url":null,"abstract":"Canola seeds are largely used for oil extraction, while the rest of the plant, particularly the leaves, remain an underutilized yet unexplored functional food ingredient. The aim of this study is to investigate the upcycling of canola leaves powder (CL) to develop wheat bread with an increased potential nutritional value. The impact of including 5 g/100 g CL in combination with 20 g/100 g freeze-dried sourdough (flour weight basis) was investigated on the technological and nutritional properties of wheat dough and bread. Furthermore, this study aimed to evaluate the effect of sourdough acidification on starch digestibility in CL-enriched bread. Incorporation of CL and/or sourdough prolonged dough development time and reduced dough stability during mixing. GlutoPeak analysis revealed a rapid gluten aggregation when CL was incorporated. From a nutritional perspective, breads enriched with CL exhibited higher dietary fiber and total phenolic content, while sourdough incorporation lowered bread pH. The harder crumb texture resulting from CL inclusion was counteracted by the softening effect of sourdough. Image analysis further showed a finer and more homogeneous crumb structure due to leaves incorporation, characterized by increased pore density and reduced mean pore area. Regarding starch digestibility, CL showed a tendency to reduce the in vitro starch hydrolysis rate (k) and combined with the sourdough, further slowed down starch hydrolysis. Results suggest that using CL in breadmaking can be a valuable strategy to valorize this by-product within a circular economy framework.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12989014/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147459185","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}

引用次数: 0

Unlocking Low-glycemic Potential in Rice: Genetic Insights and Breeding Strategies. 解锁水稻的低血糖潜能：遗传见解和育种策略。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-12 DOI: 10.1007/s11130-026-01483-3

Rajamohamed Anisha Parveen, Sundararajan Juliet Hepziba, Madhavan Arumugam Pillai, Masanam Theradimani, Arunachalam Kavitha Pushpam, Santhi Madhavan Samyuktha, Samudrakani Arumugachamy

引用次数: 0

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. 传统发酵食品中色氨酸和酪氨酸衍生代谢物的针对性分析。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-10 DOI: 10.1007/s11130-026-01476-2

Elif Ede-Çi̇ntesun, Mustafa Yaman

{"title":"Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods.","authors":"Elif Ede-Çi̇ntesun, Mustafa Yaman","doi":"10.1007/s11130-026-01476-2","DOIUrl":"10.1007/s11130-026-01476-2","url":null,"abstract":"This study aimed to investigate the tryptophan and tyrosine-derived metabolites in traditional fermented foods. For that purpose, kynurenine, kynurenic acid, indole-3-acetic acid, indole-3-propionic acid, phenol, and p-cresol levels were analyzed using High-performance liquid chromatography (HPLC). Tryptophan metabolite levels ranged from 62.4 to 718.5 µg/100 g for kynurenine, 1.1 to 340.0 µg/100 g for kynurenic acid, 0.0 to 36.6 µg/100 g for indole-3-acetic acid, and 0.0 to 72.5 µg/100 g for indole-3-propionic acid. Tyrosine metabolite levels ranged from 4.4 to 115.7 µg/100 g for phenol and 0.0 to 7.2 µg/100 g for p-cresol. Traditional, fermented, and aged products such as tarhana appear to contain high levels of various metabolites of tryptophan metabolism. Phenol levels were also found to be high in tarhana products and aged dairy products. p-cresol levels remained generally low, with significantly high levels found only in aged cheddar cheese. These results suggest that microbial fermentation and long-term maturation may be associated with differences in the biochemical composition of the fermented foods. It is of great importance to evaluate fermented products in terms of metabolites with neuroactive and inflammatory potential.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"81 1","pages":""},"PeriodicalIF":3.6,"publicationDate":"2026-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12975850/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147434667","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}

引用次数: 0

Prebiotic Potential of Whey Protein Conjugate/Anthocyanin Nanoparticles: in vitro Fermentation and Gut Microbiota Modulation. 乳清蛋白偶联物/花青素纳米颗粒的益生元潜力：体外发酵和肠道菌群调节。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-09 DOI: 10.1007/s11130-026-01477-1

Fang Wang, Si Qiu, Xiaoxian Liu, Qingwen Fu, Jingjing Deng, Siying Li, Shuo Zhang, Congdi Chen, Haiyan Xu, Guowei Deng

引用次数: 0

Recovery of Phenolic Compounds From Babassu Mesocarp Flour Using Pressurized Liquid Extraction. 加压液体萃取法从巴巴苏中果皮面粉中回收酚类化合物。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-06 DOI: 10.1007/s11130-026-01481-5

Lara Aguiar Borges, Rayanne Priscilla França de Melo, Luidy Darllan Barbosa, Julian Martínez, Leandro Wang Hantao, Kazumi Kawasaki Ramos, Priscilla Efraim

引用次数: 0

Nutritional composition, antioxidant and antimicrobial properties of Opuntia ficus-indica (L) Miller cladodes and fruits. 榕树枝和果实的营养成分、抗氧化和抗菌特性。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-03-02 DOI: 10.1007/s11130-026-01478-0

Itana Vivian Rocha Santana, Giovanni Eiji do Nascimento Ozaki, Fabricio Luiz Tulini

引用次数: 0

Chemical Composition, Quality parameters, and Fatty Acid Content of Hass Avocado (Persea americana). 美洲鳄梨的化学成分、品质参数及脂肪酸含量。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-02-28 DOI: 10.1007/s11130-026-01472-6

Carolina D Pérez, María V Alvarez, Adriana A Pazos, Sebastián A Cunzolo, Mariela Veggetti, Rosario Goyeneche, Alejandra G Ponce

引用次数: 0

A Novel Chestnut Protein Hydrolysate-Zinc Chelate: Chelation Mechanism, Antioxidant, Bioaccessibility and Cytotoxicity. 一种新型板栗蛋白水解物-锌螯合物：螯合机制、抗氧化、生物可及性和细胞毒性。

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2026-02-26 DOI: 10.1007/s11130-026-01471-7

Minhui Luo, Wen Zhang, Sien Zheng, Fang Yang, Chenyang Xie

引用次数: 0