Plant Foods for Human Nutrition最新文献_第4页

Chemical Composition of Toona sinensis Extract and its Antibacterial, Antibiofilm, and Antioxidant Activities, with Antibacterial Mechanisms against Listeria monocytogenes ATCC 19112. 香椿提取物的化学成分及其抑菌、抗膜、抗氧化活性及其对单核增生李斯特菌的抑菌机制

IF 3.6 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-10 DOI: 10.1007/s11130-025-01369-w

Decheng Liu, Jiaxi Chen, Guohua Ma, Xian Xia, Junming Tu, Xiaoshan Shi, Pingquan Wang, Jingjing Li, Yuanliang Hu, Fei He

{"title":"Chemical Composition of Toona sinensis Extract and its Antibacterial, Antibiofilm, and Antioxidant Activities, with Antibacterial Mechanisms against Listeria monocytogenes ATCC 19112.","authors":"Decheng Liu, Jiaxi Chen, Guohua Ma, Xian Xia, Junming Tu, Xiaoshan Shi, Pingquan Wang, Jingjing Li, Yuanliang Hu, Fei He","doi":"10.1007/s11130-025-01369-w","DOIUrl":"10.1007/s11130-025-01369-w","url":null,"abstract":"Toona sinensis is a traditional plant used in food and medicine, but no reports exist on its antibacterial and antibiofilm effects against Listeria monocytogenes. This study analyzed the chemical components of the ethyl acetate extract of T. sinensis and explored its antibacterial, antibiofilm, and antioxidant effects. (1) A total of 58 compounds were detected, primarily including 12 flavonoids, 10 fatty acids, 6 organic acids, and 3 alkaloids. Linoleic acid, succinic acid, and quercetin may contribute to antibacterial and antibiofilm properties, while polyphenols and flavonoids enhance antioxidant activity. (2) The minimum inhibitory concentration (MIC) of the extract against L. monocytogenes ATCC 19112 was 100 µg/mL. Growth curves showed complete inhibition at 2 MIC, with live/dead staining and scanning electron microscope images confirming bacterial cell destruction at this concentration. (3) Crystal violet staining showed that at 0.5, 1, and 2 MIC, biofilm reduction of L. monocytogenes ATCC 19112 was 62.75, 82.66, and 85.50%, respectively, which was further confirmed by fluorescein isothiocyanate staining. (4) Proteomic analysis suggested the antibacterial mechanism involves disruptions in nucleic acid, protein, carbon, and energy metabolism, as well as cell wall synthesis. (5) At a concentration of 125 µg/mL, the T. sinensis extract exhibited 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging efficiency of 93.98% ± 1.56% and 2,2'-azino-bis (ABTS) free radical scavenging efficiency of 99.85% ± 0.08%. These results demonstrate the potential of T. sinensis extract as an antibacterial and antioxidant agent. This is the first report on the antibacterial and antibiofilm effects of T. sinensis extract against L. monocytogenes.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"133"},"PeriodicalIF":3.6,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144258615","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 Blanching Pretreatment on Bioactive Compounds and Surface Color in Underutilized Andean Tuber Tropaeolum Tuberosum (Cubio). 漂烫预处理对未充分利用的安第斯块茎Tropaeolum Tuberosum （Cubio）生物活性物质和表面颜色的影响。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-06-09 DOI: 10.1007/s11130-025-01377-w

L Miguel Pinchao-Yandun, Viviana Andrea Velasco-Arango, Cristian Torres-León, Luis Eduardo Ordoñez-Santos

{"title":"Effect of Blanching Pretreatment on Bioactive Compounds and Surface Color in Underutilized Andean Tuber Tropaeolum Tuberosum (Cubio).","authors":"L Miguel Pinchao-Yandun, Viviana Andrea Velasco-Arango, Cristian Torres-León, Luis Eduardo Ordoñez-Santos","doi":"10.1007/s11130-025-01377-w","DOIUrl":"https://doi.org/10.1007/s11130-025-01377-w","url":null,"abstract":"Cubio (Tropaeolum tuberosum) is an undervalued Andean tuber with phytochemicals and antioxidant capacities. This biological material requires conservation technologies such as blanching for its use. However, this technology possibly affects the bioactive potential and color of the tuber. The objective of this work was to evaluate the effect of pretreatments of blanching with microwaves, ultrasound, and hot water on the bioactive compounds and surface color in cubio. Cubio slices were blanched with microwave (900 W, 25 s), ultrasound (42 kHz at 60 °C, 15 min), with water (90 °C, 3 min), and untreated samples as control. The dehydration process was then carried out in a natural convection oven at 50 °C until a moisture content of 4.7%. The results indicate that microwave pretreatment significantly increased (p < 0.05) the concentration of bioactive compounds compared to water, ultrasound, and untreated samples. Specifically, an increase of 11.59% in phenols, 24.76% in anthocyanins, and 87.42% in carotenoids was observed. However, during the dehydration process, the pretreatments had a negative effect on the variables analyzed (phenols, flavonoids, and anthocyanins). Nevertheless, the samples treated only with microwaves showed the lowest losses of anthocyanins compared to the fresh untreated samples. The color change in cubio slices was mainly caused by dehydration, but microwave processing (ΔE = 7.46) presented fewer changes in all color parameters to fresh cubio. These results demonstrate that microwave blanching treatment has great potential for the agroindustrial evaluation of this promising material as a source of natural antioxidants with application in the food industry.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"132"},"PeriodicalIF":3.1,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144249201","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

Evaluation of Anti-Diabetic and Anti-Obesity Potential of Salicornia brachiata Roxb. Seed Oil. 海角苋抗糖尿病和抗肥胖潜力评价。籽油。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-31 DOI: 10.1007/s11130-025-01370-3

Harshal Sahastrabudhe, Apexa Gajjar, Arun K Rathod, Meena R Rathod, Malathi Srinivasan, Asmita Dhimmar, Moutusi Manna, Prakash J Dodiya, Kamalesh Prasad, Pramod B Shinde

{"title":"Evaluation of Anti-Diabetic and Anti-Obesity Potential of Salicornia brachiata Roxb. Seed Oil.","authors":"Harshal Sahastrabudhe, Apexa Gajjar, Arun K Rathod, Meena R Rathod, Malathi Srinivasan, Asmita Dhimmar, Moutusi Manna, Prakash J Dodiya, Kamalesh Prasad, Pramod B Shinde","doi":"10.1007/s11130-025-01370-3","DOIUrl":"https://doi.org/10.1007/s11130-025-01370-3","url":null,"abstract":"Diabetes mellitus and obesity are prevalent lifestyle-related diseases worldwide. Salicornia brachiata, a halophytic plant usually found in salt marshes with a succulent stem portion comprising seeds and roots beneath the ground. Tender succulent stem part has been consumed as a salad, and vegetable traditionally with reported antioxidant, anti-inflammatory, and cytotoxic biological activities. Previous reports described a presence of oil content and fatty acid composition in the seeds of Salicornia brachiata without highlighting its pharmacological effects. Since the fatty acids are ascribes to the anti-diabetic and lipid lowering potential, the current study aims to analyse the seed oil of edible halophyte Salicornia brachiata to explore its potential in managing diabetes and obesity through in silico, in vitro, and in vivo methodologies. Soxhlet extracted seed oil was analysed by gas chromatography-mass spectrometry which revealed significant presence of linoleic acid. The in silico analysis of linoleic acid with α-glucosidase enzyme, indicated a promising binding affinity to amino acid residues of enzyme, suggesting the formation of a stable protein-ligand complex. Subsequently, the in vitro studies demonstrated that the extracted oil inhibited α-glucosidase enzyme, corroborating the in silico findings. In vivo experiments conducted on two months old C57BL/6J male mice (n = 6) with 20-25 g body weight provided with a normal diet at a dosage of 10 mg/kg body weight described significant reductions in blood parameters, such as glucose, cholesterol, high-density lipoprotein, low-density lipoprotein, and triglycerides, highlighting the oil's anti-hyperglycaemic and anti-hyperlipidaemic properties. To the best of our knowledge, this is the first comprehensive report paving the way for further research into its health benefits.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"131"},"PeriodicalIF":3.1,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144192152","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

Changes in Bioactive and Physicochemical Composition of Rubus During Three Developmental Stages. 红草在三个发育阶段生物活性和理化成分的变化。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-31 DOI: 10.1007/s11130-025-01373-0

Naseh Nisar, Sajad Mohd Wani, Iqra Bashir, Imtiyaz Ahamd Zargar, Sehrish Mustafa, Javeed Iqbal Ahmad Bhat, Imtiyaz Murtaza, Imran Khan, A R Malik

{"title":"Changes in Bioactive and Physicochemical Composition of Rubus During Three Developmental Stages.","authors":"Naseh Nisar, Sajad Mohd Wani, Iqra Bashir, Imtiyaz Ahamd Zargar, Sehrish Mustafa, Javeed Iqbal Ahmad Bhat, Imtiyaz Murtaza, Imran Khan, A R Malik","doi":"10.1007/s11130-025-01373-0","DOIUrl":"https://doi.org/10.1007/s11130-025-01373-0","url":null,"abstract":"Blackberries, underexploited wild fruits, are not widely recognized by the general population. Maturation in berries (Rubus ulmifolius) modifies their quality attributes, hence, this study aimed to examine the variations in physicochemical, phytochemical, antioxidant properties and minerals of the berries at the three maturity stages viz., unripe, half-ripe and full ripe. The results indicated an increase in TSS from 7.0 to 10.5 °B, moisture content from 80 to 86%, vitamin C from 19.0 to 27.50 (mg/100 g FW), sugars from 5.40 to 9.30% and anthocyanins from 69.72 to 139.44 (mg/100 g FW), while acidity from 1.21 to 0.33% citric acid, ash from 1.68 to 0.84%, total phenolic content 1021.0 to 875.0 (mgGAE/100 g FW), total flavonoid content from 372.30 to 274.30 (mgQE/100 g FW), decreased with the advancement of maturity from unripe to full ripe. Antioxidant activity measured through DPPH and FRAP assays, increased from 86.3 to 92% inhibition and 172.30 to 226.06 µmol Fe2+/g (FW), respectively. Gallic acid, quercetin decreased from 737.14 to 107.14, 953.35 to 364.80 (mg/kg FW), respectively, while cyanidin-3-glucoside and 3,4-dihydroxy benzoic acid values increased from 3.67 to 27.27, 43.46 to 101.70 (mg/kg FW), respectively. Rutin and vanillic acid, were not detected in the early stages of maturation but were later detected in the full ripe stage of Rubus, with concentrations of 16.82, 2.66 (mg/kg FW), respectively. The study highlights ripening induced changes in physicochemical properties and bioactive compounds of blackberries with half ripe stage possessing better quality attributes to be further used for food applications.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"130"},"PeriodicalIF":3.1,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144192151","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

The Hidden Power of Black Pepper: Exploring Piperine's Role in Cancer. 黑胡椒的隐藏力量：探索胡椒碱在癌症中的作用。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-29 DOI: 10.1007/s11130-025-01374-z

Ezgi Nur Cinar, Nevin Sanlier

引用次数: 0

Analysis of Nutritional Profiles of Indigenous Edible Fruits from Tanzania's Miombo Woodlands and their Relevance To Food Security. 坦桑尼亚Miombo林地土著食用水果的营养成分分析及其与粮食安全的关系。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-26 DOI: 10.1007/s11130-025-01367-y

Michael Elias Mgalula, Anasia Elingaya Saria, Mirau Ndetaulwa Mbise, Washa Bugalama Washa, Devotha Yahaya Wanna

{"title":"Analysis of Nutritional Profiles of Indigenous Edible Fruits from Tanzania's Miombo Woodlands and their Relevance To Food Security.","authors":"Michael Elias Mgalula, Anasia Elingaya Saria, Mirau Ndetaulwa Mbise, Washa Bugalama Washa, Devotha Yahaya Wanna","doi":"10.1007/s11130-025-01367-y","DOIUrl":"https://doi.org/10.1007/s11130-025-01367-y","url":null,"abstract":"The integration of indigenous edible fruits into food systems is crucial for improving food security. However, there is limited scientific understanding of the nutritional contents of these fruits in Tanzania's Miombo woodland. The study analyses the proximate composition, moisture, ash, crude protein, crude fat, crude fiber, carbohydrates, vitamins B9, A, and C, and minerals, Fe, Na, Mg, Ca, P, K, Zn, and Mn using the standard methods. One-way ANOVA and a post-hoc test, the Duncan Multiple Ranges Test, check the existing differences between groups. The results showed the moisture content for Phyllanthus engleri, Microcos Burm, Strychnos cocculoides, Vitex doniana, and Parinari curatellifolia ranged from 12.58 to 72.03%; crude protein (2.53-10.9%), crude fat (0.1-21.34%), crude fiber (1.2-6.17%), ash (2.6-9.41%), carbohydrates (25.78-80.44%), vitamin B9 (0.6-12.64 µg/100 g), vitamin A (0.43-5.63 µg/100 g), and vitamin C (7.38-526.43 µg/100 g). P. curatellifolia, P. engleri, and S. cocculoides can be a source of vitamin C. M. Burm and V. doniana are a good source of protein, with a crude protein of 9.37-10.9%, and have less crude fat. The moisture levels range from 12.90 to 72.93%, which is ideal for exploring the future potential for inventing drying practices and bioavailability of these nutrients. P. curatellifolia is rich in carbohydrates, iron, zinc, and sodium, while S. spinosa has high magnesium, phosphorus, and manganese, and V. doniana can supply calcium and potassium. The indigenous edible fruits offer numerous nutritional benefits, making them a promising option for food security and food transformation, enhancing environmental health, and preserving biodiversity. Agriculture and food policies in Tanzania may consider these indigenous fruits into food systems to combat micronutrients and food insecurity in rural settings and beyond.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"128"},"PeriodicalIF":3.1,"publicationDate":"2025-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144143267","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

Cambucá (Plinia edulis (Vell.) Sobral), a Threatened Brazilian Biocultural Heritage: a Pioneering Review. cambuc （pliniia edulis）受威胁的巴西生物文化遗产：一个开创性的评论。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-21 DOI: 10.1007/s11130-025-01368-x

Igor Artur Eller Pazzini, Suliana Cenaque de Andrade, Carmen Maria Olivera Müller

{"title":"Cambucá (Plinia edulis (Vell.) Sobral), a Threatened Brazilian Biocultural Heritage: a Pioneering Review.","authors":"Igor Artur Eller Pazzini, Suliana Cenaque de Andrade, Carmen Maria Olivera Müller","doi":"10.1007/s11130-025-01368-x","DOIUrl":"10.1007/s11130-025-01368-x","url":null,"abstract":"Plinia edulis (Vell.) Sobral, commonly known as cambucá in Brazil, is a fruit-bearing species native to the Atlantic Forest, regarded as an underexplored Brazilian biocultural heritage and at risk of extinction. To compile, for the first time, scientific and technological information on P. edulis, a comprehensive survey was conducted using different scientific literature and patent databases covering its characteristics, properties, and applications. The findings confirm that research has primarily focused on the leaves, revealing the presence of bioactive compounds in their composition, such as terpenoids and a variety of phenolic compounds, as well as associated biological activities, including gastroprotective, anti-inflammatory, and antimicrobial activities. Although the fruit has been less studied, it has demonstrated a high pulp yield, serving as a source of dietary fibers and minerals. It presents a complex composition of sugars, organic acids, and volatile compounds, conferring a unique sensory profile to cambucá. This justifies the proposed uses mentioned in the patent documents found. Additionally, the pulp has been the subject of quantifying bioactive substances (carotenoids and phenolic compounds) and confirming specific biological properties, such as gastroprotective, antinociceptive, and chemopreventive activities. In contrast, information on the peel and seed fractions' nutritional, physicochemical, technological, and bioactive properties is scarce. By understanding the agrotechnological potential of P. edulis, it is possible to guide the development of new research aimed at deepening knowledge of the characteristics and properties of its various fractions, as well as creating innovative and sustainable agroproductive chains from the species, thereby ensuring its valorization and conservation.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"127"},"PeriodicalIF":3.1,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144111281","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

Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction. 增强蛋果的物理特性和功能效益松饼与血糖负荷预测。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-19 DOI: 10.1007/s11130-025-01364-1

Preethi Palpandian, Merlin Jose, Sanikommu Vijay Rakesh Reddy, T R Rupa, Anuradha Sane, K Ranjitha, G K Sadananda, Teeyagura Prathyusha

{"title":"Augmenting Physical Characters and Functional Benefits of Egg Fruit (Pouteria campheciana L.) Muffins with Glycemic Load Prediction.","authors":"Preethi Palpandian, Merlin Jose, Sanikommu Vijay Rakesh Reddy, T R Rupa, Anuradha Sane, K Ranjitha, G K Sadananda, Teeyagura Prathyusha","doi":"10.1007/s11130-025-01364-1","DOIUrl":"https://doi.org/10.1007/s11130-025-01364-1","url":null,"abstract":"Pouteria fruit is rich in carbohydrates and thus has great potential to substitute refined wheat flour in bakery industries. This paper enumerates the effect of different substitution levels of Pouteria pulp and powder on muffin properties and their glycemic load. The desirable leavening, baking loss, appealing crust and crumb color was achieved with 5% powder incorporation in muffins apart from control. High moisture content of 25% pulp incorporated muffins substantiated the highest baking loss. Among the different formulations tried, 15% powder incorporation gave appreciably soft and other desirable textural characters. The carotene content was significantly high in Pouteria powder muffins (1.58 to 31.70 mg/100 g) comparing the control. Likewise, there was significant increase in the biochemical components of muffins due to the proportionate increase in the incorporation of Pouteria pulp and powder in the muffin formulations. With the inclusion of 15% Pouteria powder, the most desirable human wellness character, i.e., glycemic load was brought down from high (33.85) to medium (19.88) range in these egg fruit incorporated muffins. Despite receiving the highest sensory score (15% powder muffin), a common unfavorable feedback across all formulations of Pouteria muffins was the sticky crust. These muffins could be stored for 7 days without spoilage under ambient conditions with distinct change in their crust colour. Thus, this underexploited fruit could act as an excellent source of ingredient for bakery products to enhance the nutritional security.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"126"},"PeriodicalIF":3.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144094526","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

Optimization of Muffins Nutrient Profile Using Wheat, Beans and Quinoa Flours: A Preliminary Strategy for Enhancing Protein Quality, Dietary Fibre and Anti-Oxidative Potentials. 小麦、豆类和藜麦面粉对松饼营养成分的优化：提高蛋白质品质、膳食纤维和抗氧化能力的初步策略

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-19 DOI: 10.1007/s11130-025-01359-y

María Natalia Bassett, María Elina Acuña, Lucrecia Corral, Elvecia Del Carmen Moreno, Noelia Natalia Fernández, Analia Mabel Rossi, Ana Clelia Gómez Marigliano, María Laura Tereschuk

{"title":"Optimization of Muffins Nutrient Profile Using Wheat, Beans and Quinoa Flours: A Preliminary Strategy for Enhancing Protein Quality, Dietary Fibre and Anti-Oxidative Potentials.","authors":"María Natalia Bassett, María Elina Acuña, Lucrecia Corral, Elvecia Del Carmen Moreno, Noelia Natalia Fernández, Analia Mabel Rossi, Ana Clelia Gómez Marigliano, María Laura Tereschuk","doi":"10.1007/s11130-025-01359-y","DOIUrl":"https://doi.org/10.1007/s11130-025-01359-y","url":null,"abstract":"Commercial muffins, often rich in saturated fat and simple carbohydrates while lacking sufficient dietary fibre and protein, do not adequately meet nutritional demands, especially in regions facing malnutrition. The development of muffins was optimised to enhance nutritional quality through protein complementation with underutilised regional ingredients: white beans and quinoa. Protein quality was assessed using the Digestible Indispensable Amino Acid Score (DIAAS) method with FAO reference standards. White bean, quinoa, and wheat flours had DIAAS values of 77, 50, and 34%, respectively. Muffins prepared with an optimal 25/50/25 blend of bean, wheat, and quinoa flours achieved a DIAAS of 72%. Key parameters, including protein, fat, dietary fibre, and phenolic content, were analysed using AOAC methods, alongside physical attributes such as texture, colour, and height. Sensory analysis and acceptance were evaluated using a 9-point hedonic scale. Results demonstrated that muffins with partial wheat flour replacement had significantly higher protein content (+ 15% and + 25%), dietary fibre (+ 30% and + 40%), and total phenolic content (+ 300% for both) compared to the control and commercial muffins, respectively (p < 0.05). Although the enhanced muffins exhibited reduced height and increased hardness, they were well accepted, scoring 6.4 on the hedonic scale with an acceptability index of 71%. These findings suggest that incorporating beans and quinoa into muffin formulations is a promising strategy for improving nutritional profiles while maintaining consumer appeal, which could help address nutrient deficiencies and chronic disease risks in vulnerable populations.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"124"},"PeriodicalIF":3.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144094531","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

Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion. 茯砖茶对面包品质及体外消化影响的评价。

IF 3.1 2区农林科学

Plant Foods for Human Nutrition Pub Date : 2025-05-19 DOI: 10.1007/s11130-025-01360-5

Caizhu Xu, Zhuo Pei, Yongzhu Chen, Min Cao, Wei Li

{"title":"Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion.","authors":"Caizhu Xu, Zhuo Pei, Yongzhu Chen, Min Cao, Wei Li","doi":"10.1007/s11130-025-01360-5","DOIUrl":"https://doi.org/10.1007/s11130-025-01360-5","url":null,"abstract":"In this study, the chemical constituents, quality and functional characteristics of the mixture of Fuzhuan brick tea and wheat bread (2:100, 4:100, 6:100, 8:100, 10:100) were investigated to guide the production of slow-digested wheat bread. The dough fermentability, the content of free sulfhydryl groups and wet gluten, specific volume, sensory evaluation were determined to evaluate the influence of Fuzhuan brick tea on wheat bread quality. When the ratio of tea to water was 6:100, the dough fermented faster, and the resulting bread, with the flavor of Fuzhuan brick tea, was of higher quality and more acceptable to consumers. Further activity studies showed that the water extract of Fuzhuan brick tea (WFT) had a good inhibitory effect on α-amylase and amyloglucosidase, which could slow down the digestion of bread in the intestines. When the ratio of tea to water was 6:100, more slowly digestible starch in the bread was produced, allowing for a steady and prolonged release of energy. The results suggested that Fuzhuan brick tea is suitable for the development of functional wheat bread in terms of bread processing, quality and healthy diet structure.","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 3","pages":"125"},"PeriodicalIF":3.1,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144094528","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