Polish Journal of Food and Nutrition Sciences最新文献

Anti-Inflammatory Effects of Enzymatically Hydrolyzed Pectin from <i>Premna ligustroides</i> Hemsl. Leaves in Gouty Rats Through NLRP3 Inflammasome Inhibition [lt;i&gt；]海棠葡糖苷酶解果胶的抗炎作用。痛风大鼠叶片NLRP3炎性体抑制作用

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2025-10-15 DOI: 10.31883/pjfns/211079

Liling Deng, Rui He, Heng Yang, Geng Zhong

{"title":"Anti-Inflammatory Effects of Enzymatically Hydrolyzed Pectin from <i>Premna ligustroides</i> Hemsl. Leaves in Gouty Rats Through NLRP3 Inflammasome Inhibition","authors":"Liling Deng, Rui He, Heng Yang, Geng Zhong","doi":"10.31883/pjfns/211079","DOIUrl":"https://doi.org/10.31883/pjfns/211079","url":null,"abstract":"Gout is a rheumatic inflammatory disease resulting from abnormal uric acid metabolism. This study investigated the anti-inflammatory effects and mechanisms of enzymatically hydrolyzed pectin from Premna ligustroides Hemsl. leaves (EHPPL) in gout-induced rats. Serum and organ function markers, along with ankle tissue hematoxylin-eosin staining and NOD-like receptor thermal protein domain-associated protein 3 (NLRP3) expression, were analyzed. In gouty rats, EHPPL significantly reduced uric acid (from 73.38 to 54.85 μmol/L) and urea nitrogen levels (from 11.97 to 4.02 mmol/L), normalized liver and kidney functions, and decreased key inflammatory markers, including tumor necrosis factor-α, monocyte chemoattractant protein-1, interleukin (IL)-18, IL-1β, lipopolysaccharides, NLRP3, and cysteinyl aspartate specific proteinase-1. Additionally, EHPPL upregulated anti-inflammatory IL-10 levels. These effects were attributed to the inhibition of a toll-like receptor (TLR) 2/TLR4/myeloid differentiation primary response protein 88/nuclear factor-κB signaling, suggesting that EHPPL may serve as a potential dietary intervention for acute gouty arthritis.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":"314-325"},"PeriodicalIF":0.0,"publicationDate":"2025-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://journal.pan.olsztyn.pl/pdf-211079-130949?filename=Anti_Inflammatory Effects.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147906297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Quality Differences of Longnan Green Tea Based on Physicochemical Parameters and Volatile Organic Compound Profile 基于理化参数和挥发性有机物谱的龙南绿茶品质差异研究

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2025-08-20 DOI: 10.31883/pjfns/209006

Y. Liu, Hongjie Zhang, Junyi Ma, Shengyan Zhang, X. J. Chen, Xuancheng Li

{"title":"Quality Differences of Longnan Green Tea Based on Physicochemical Parameters and Volatile Organic Compound Profile","authors":"Y. Liu, Hongjie Zhang, Junyi Ma, Shengyan Zhang, X. J. Chen, Xuancheng Li","doi":"10.31883/pjfns/209006","DOIUrl":"https://doi.org/10.31883/pjfns/209006","url":null,"abstract":"This study systematically analyzed the chemical composition and profile of volatile organic compounds (VOCs) of green tea samples from three counties (Wenxian, Wudu, and Kangxian) in Longnan, Gansu Province of China, to elucidate their quality differentiation.Principal component analysis (PCA) of 14 physicochemical parameters extracted five principal components accounting for 82.25% of the total variance, indicating that most of the variance within the data set could be explained.Significant differences were found in contents of glutamic acid, tea polysaccharides, water extract, caffeine and free amino acids among the three production areas.Seventy-two VOCs were identified using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and the VOCs were predominantly comprised of aldehydes, ketones, and alcohols.Wenxian green tea contained higher proportions of alcohols and aldehydes, Wudu green tea was rich in terpenes, and Kangxian green tea demonstrated a higher ketone content.Orthogonal partial least squares-discriminant analysis (OPLS-DA) effectively discriminated tea origins with robust model parameters (RY=0.937,RX=0.719,Q=0.71) and identified 52 key VOCs with variable importance in projection (VIP)>1 and p<0.05 as potential geographical markers for differentiating Longnan green teas from different production areas.These findings establish a quality evaluation framework for Longnan green tea while providing technical support for geographical indication protection and targeted development of characteristic regional tea products.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":"261-273"},"PeriodicalIF":0.0,"publicationDate":"2025-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://journal.pan.olsztyn.pl/pdf-209006-127956?filename=Quality Differences of.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147898349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts 通过电流纺丝形成蟋蟀粉和普鲁兰微粒作为保护水果提取物中抗氧化化合物的新方法

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-12-06 DOI: 10.31883/pjfns/175550

Sabina I. Wilkanowicz, Keara T. Saud

{"title":"Cricket Flour and Pullulan Microparticle Formation via Electro-Blow Spinning as a New Method for the Protection of Antioxidant Compounds from Fruit Extracts","authors":"Sabina I. Wilkanowicz, Keara T. Saud","doi":"10.31883/pjfns/175550","DOIUrl":"https://doi.org/10.31883/pjfns/175550","url":null,"abstract":"Cricket flour was evaluated as an encapsulation material for protecting phenolic-rich fruit extracts (cranberry fruit and po-megranate peel extracts) and compared to pullulan. Electro-blow spinning (EBS) was used as a high throughput technique for encapsulation and compared to freeze-drying. The particles’ morphology was analyzed via scanning electron microscopy (SEM). Fourier transform infrared and UV-vis spectroscopy were used for chemical characterization and encapsulation efficiency determination, respectively. The extract stability and antioxidant activity of the microparticles were studied by exposing samples to UV light irradiation for 30 h. Both extracts were successfully encapsulated in all encapsulating materials. SEM analysis showed that the obtained materials were micro-sized with a shape of capsule. Encapsulation efficiency was between 58.5 and 88.1% for the samples made via EBS and 51.2 to 79.3% for those made via freeze-drying. Encapsulation brought a significant improvement of extract stability and antioxidant activity. The non-protected extracts lost 50% of their antioxidant activity after 30 h of UV light radiation, while those protected with pullulan and cricket flour filtrate mixture experienced a 20% activity reduction. These findings indicate EBS to be a successful technique for the encapsulation of bio-active molecules, and cricket flour to be a new potential encapsulating material candidate that proves best when using a copolymer, such as pullulan.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"41 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138595211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 of Monovarietal Extra Virgin Olive Oils Obtained from Tunisian Mills: Influence of Geographical Origin 突尼斯工厂生产的单品种特级初榨橄榄油的化学成分：原产地的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-28 DOI: 10.31883/pjfns/174488

H. Manai-Djebali, N. Trabelsi, Wafa Medfai, Kamal Y Hessini, Salma Nait Mohamed, M. Madrigal-Martínez, Manuel A. Martinez Cañas, Jacinto Sánchez-Casas, Nabil Ben Youssef, I. Oueslati

引用次数: 0

Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers 两种不同微波干燥器干燥苹果块的干燥特性和质量比较研究

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-28 DOI: 10.31883/pjfns/174972

Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song

{"title":"Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers","authors":"Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song","doi":"10.31883/pjfns/174972","DOIUrl":"https://doi.org/10.31883/pjfns/174972","url":null,"abstract":"A rotary plate microwave dryer (RMD) and a newly-developed microwave convection coupled dryer (MCD) were used to dry apple cubes. The effects of microwave output power on drying, heating characteristics and quality attributes including scorching rate, color parameters, rehydration ratio, shrinkage, hardness, and sensory scores of the apple cubes were investigated and compared. The results showed that the microwave power required to complete drying in RMD was only 1/6 of that in MCD at the same microwave power density. Total drying time was 120, 60 and 30 min at 70, 210 and 350 W in RMD, respectively, while 160, 90, 80 and 60 min at 400; 800; 1,200; and 1,600 W in MCD, respectively. Compared with the products dried using hot air, the apple cubes dried in both dryers at the low microwave power had better rehydration capacity, less shrinkage and lower hardness as well as a * and b * value of color. Application of microwave power of over 800 W in MCD and over 210 W in RMD caused the increase in scorching rate as well as decreased the L * value and the sensory quality of the apple cubes. Microwave drying in MCD with temperature control improved the quality of the dried product. The microwave drying conditions suitable for the apple cubes were 400 W in MCD and 1,600 W in MCD with temperature control followed by 70 W in RMD; the products obtained under these three condition variants had superior or comparable quality to the products obtained upon conventional hot air-drying.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"29 1","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139216643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries 紫外光C发光二极管处理对土栽和盆栽红树莓品质的影响

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-14 DOI: 10.31883/pjfns/174454

Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani

{"title":"Effect of the Ultraviolet C Light-Emitting Diode Treatment on the Quality of Soil-Grown and Pot-Grown Red Raspberries","authors":"Nicole R. Giuggioli, Daniele M. Nucera, Serenella Piano, Selene Ollani","doi":"10.31883/pjfns/174454","DOIUrl":"https://doi.org/10.31883/pjfns/174454","url":null,"abstract":"Red raspberries ( Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties. A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the ultraviolet C light-emitting diode (UVC-LED) treatment on soil-grown and pot-grown raspberries in extending their shelf--life, maintaining their high quality throughout the preservation period, and improving features related to their phenolic compound content. The UVC-LED treatment increased the total phenolic content (158 to 200 mg GAE/100 g) and ferric reducing antioxidant power (55.3 to 78.6 mmol Fe 2+ /kg) of the pot-grown raspberries when the UVC-LED treatment was followed by storage in a climate-controlled room (20°C). Total anthocyanin content did not increase significantly compared to the control samples. Contrary to expectations, no effect of reducing the microbial count after storage was observed due to the exposure of raspberries to the UVC-LED radiation. The positive outcomes derived from the analyses of bioactive compounds may be implemented in further studies on the same matrix to better manage the treatment and its conditions, such as the exposure time, the distance from the LED lamps, and the UVC-rays’ dose, in order to find the best combination in terms of efficacy and efficiency.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"18 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134993304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Cross-Linked Cassava Starch Coating Formulation by Response Surface Methodology and Its Preservation Effects on ‘Shatangju’ Mandarin 响应面法优化交联木薯淀粉包衣配方及其对沙唐柑的保鲜效果

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-08 DOI: 10.31883/pjfns/173526

Chunli Deng, Oksana Melnyk, Guanli Li, Xiaochun Li, Yanghe Luo

引用次数: 0

Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids 酚酸富集纤维素颗粒的配方及稳定性

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-06 DOI: 10.31883/pjfns/174434

Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović

{"title":"Formulation and Stability of Cellulose Particles Enriched with Phenolic Acids","authors":"Mirela Kopjar, Josipa Vukoja, Ivana Buljeta, Ina Ćorković, Anita Pichler, Josip Šimunović","doi":"10.31883/pjfns/174434","DOIUrl":"https://doi.org/10.31883/pjfns/174434","url":null,"abstract":"Dietary fibers and phenolic acids are recognized for their various health benefits; thus, cellulose was selected as a carrier polymer of phenolic acids, including gallic acid and caffeic acid. Dried cellulose particles were prepared through the complexation of different amounts of cellulose (2.5, 5, 7.5 and 10%, w/v ) with a constant amount of phenolic acids. Additionally, the complexation time was 15 or 60 min with the goal to determine an impact of the duration of complexation on the adsorption of phenolic acids onto cellulose. The prepared particles were stored at ambient temperature for 12 months to assess their storage stability. Cellulose particles were assessed for the amount of adsorbed phenolic acids and antioxidant activities. For both phenolic acids, the same correlation was established, i.e. , reduction of adsorption of phenolic acids occurred with the increase of cellulose amount during complexation. The duration of complexation was not a significant factor in the adsorption of phenolic acids. Antioxidant activity generally followed the trend that was obtained for the amount of adsorbed phenolic acids. Comparing both phenolic acids, cellulose had a higher affinity for caffeic acid (4.665 g/kg) than for gallic acid (3.399 g/kg). However, greater stability of gallic acid/cellulose particles was observed throughout the storage. After storage, the content of gallic acid in cellulose particles slightly decreased (up to 3%), while that of caffeic acid decreased from 10 to 20%. The complexation of phenolic acids with cellulose was proven by recording infrared spectra. Formulated cellulose particles can be a valuable tool for the preparation of plant-based functional additives which can be used for the enrichment of products with phenolic acids in order to improve their antioxidant potential and stability","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135636702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Techno-Functional and Bioactive Properties and Chemical Composition of Guava, Mamey Sapote, and Passion Fruit Peels 番石榴、番石榴和百香果皮的技术、功能和生物活性特性及化学成分

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-11-02 DOI: 10.31883/pjfns/173218

Leticia X. López-Martínez, Mónica A. Villegas-Ochoa, J. Abraham Domínguez-Avila, Elhadi M. Yahia, Gustavo A. Gonzalez-Aguilar

引用次数: 0

Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber 添加桑渣和谷氨酰胺转胺酶处理对富含抗氧化剂和膳食纤维面食品质的影响

4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-10-10 DOI: 10.31883/pjfns/172244

Thi Minh Ngoc Ta, Chi Hieu Hoang, Thao Mi Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Le Van Viet Man

引用次数: 0