Polish Journal of Food and Nutrition Sciences最新文献_第8页

Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.) 白、黄、红甜菜根(Beta vulgaris L.)三萜皂苷成分的表征

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-06 DOI: 10.31883/pjfns/149515

A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec

{"title":"Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)","authors":"A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec","doi":"10.31883/pjfns/149515","DOIUrl":"https://doi.org/10.31883/pjfns/149515","url":null,"abstract":"– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48915930","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: 3

Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts Abeliophyllum distichum Nakai提取物浸种提高大豆芽产量和营养价值

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-02 DOI: 10.31883/pjfns/147520

Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin

{"title":"Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts","authors":"Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin","doi":"10.31883/pjfns/147520","DOIUrl":"https://doi.org/10.31883/pjfns/147520","url":null,"abstract":"Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45922794","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

Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts 超声波辅助提取提高苦瓜中酚类物质和Charantin的回收率及提高其提取物的抗氧化、抗糖尿病和抗肥胖活性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-06-02 DOI: 10.31883/pjfns/149434

J. Lee, K. Yoon

{"title":"Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts","authors":"J. Lee, K. Yoon","doi":"10.31883/pjfns/149434","DOIUrl":"https://doi.org/10.31883/pjfns/149434","url":null,"abstract":"Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43821170","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: 2

Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents 用酵母作为生物防治剂防治苹果霉变

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-05-31 DOI: 10.31883/pjfns/147913

Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis

引用次数: 5

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread 小麦麦芽和大麦麦芽的添加对烘焙混合料和小麦面包品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-05-04 DOI: 10.31883/pjfns/147796

Justyna Belcar, J. Kaszuba, J. Gorzelany

引用次数: 3

Antioxidative Capacity of Soyfoods and Soy Active Compounds 大豆食品和大豆活性化合物的抗氧化能力

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-04 DOI: 10.31883/pjfns/146562

Wanida Chitisankul, K. Shimada, C. Tsukamoto

引用次数: 2

Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability 基于分数因子设计和期望函数的香料辣椒加工工艺提高可提取颜色稳定性的方法

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-01 DOI: 10.31883/pjfns/146640

Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.

{"title":"Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability","authors":"Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.","doi":"10.31883/pjfns/146640","DOIUrl":"https://doi.org/10.31883/pjfns/146640","url":null,"abstract":"The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46768826","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

Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides 用菠萝蛋白酶及其组分和纯化肽制备的杂交鲟鱼（Huso dauricus×Acipenser schrenckii）蛋白水解物的抗氧化活性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-03-01 DOI: 10.31883/pjfns/146317

A. Noman, Yuxia Wang, Chao Zhang, Sherif M. Abed

{"title":"Antioxidant Activity of Hybrid Sturgeon (Huso dauricus × Acipenser schrenckii) Protein Hydrolysate Prepared Using Bromelain, Its Fractions and Purified Peptides","authors":"A. Noman, Yuxia Wang, Chao Zhang, Sherif M. Abed","doi":"10.31883/pjfns/146317","DOIUrl":"https://doi.org/10.31883/pjfns/146317","url":null,"abstract":"Protein hydrolysates could be a natural and safer source of antioxidant peptides. The purpose of this study was to optimize the hydrolysis of Huso dauricus × Acipenser schrenckii sturgeon proteins using bromelain and purify antioxidant peptides from hydrolysate. The degree of hydrolysis of 18.69% was obtained under the optimal conditions and hydrolysate had 94.76% solubility, 902 nm particle size and high antioxidant activity. The IC 50 for DPPH • and ABTS •+ scavenging activity were 3.14 and 3.81 mg/mL, respectively. The fraction of hydrolysate with a molecular weight of <1 kDa exhibited the highest antiradical activity against DPPH • with IC 50 of 2.10 mg/mL. In turn, the IC 50 of the most active fraction after the Sephadex G-15 separation was 1.77 mg/mL. The reverse phase high performance liquid chromatography (RP-HPLC) was used to purify the peptides from this fraction. The peptide with histidine, leucine and glycine (MW of 0.2955 kDa) exhibited the highest antioxidant activity (IC 50 of 1.33 mg/mL). The obtained fractions and pep - tides with antioxidant activity could be used as natural substitutes for synthetic antioxidants, especially in food and pharmaceuticals.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44155286","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: 9

Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods 不同干燥方式对速溶谷子干燥动力学、理化性质及感官品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-02-18 DOI: 10.31883/pjfns/146175

Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Fengqi Yang

{"title":"Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods","authors":"Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Fengqi Yang","doi":"10.31883/pjfns/146175","DOIUrl":"https://doi.org/10.31883/pjfns/146175","url":null,"abstract":"The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that the total drying time varied with the drying method used and was about 160, 100, 260, and 45 min for MVD, MHAD, HAD and TR, respectively. The effective moisture diffusion coefficients (Deff) were 6.57×10 –9 m2/s, 9.80×10–9 m2/s, 4.14×10–9 m2/s and 6.20×10–9 m2/s for MVD, MHAD, HAD and TR, respectively. Drying resulted in a significant decrease in L* and an increase in a* and b* of the color of products. MVD, MHAD and HAD products had a comparable rehydration ratio and cooking time. Scanning electron microscopy and rehydration process revealed that MHAD and MVD samples had a similar structure with the HAD sample. Drying caused a loss of 6.5–54.9% in the total phenolic content and a loss of 38.4–62.2% in total yellow pigment content. MVD millet displayed the highest total phenolic content (142.56 mg GAE/100 g dry matter) and yellow pigment content (9.56 mg CE/kg dry matter). In sensory evaluation, MHAD, HAD and MVD samples had comparable scores and were all accepted by the panelists, either in dry or rehydrated form. MHAD and MVD can be used as an alternative to hot air drying or traditional roasting in the production of the instant millet due to shorter drying time and better product quality.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42175513","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: 2

Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties 球孢白僵菌多聚半乳糖醛酸酶澄清梨汁对其流变性、抗氧化性和品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2022-02-03 DOI: 10.31883/pjfns/145704

A. Amobonye, Prashant Bhagwat, Faith Ruzengwe, Suren Singh, Santhosh Pillai

{"title":"Pear Juice Clarification Using Polygalacturonase from Beauveria bassiana: Effects on Rheological, Antioxidant and Quality Properties","authors":"A. Amobonye, Prashant Bhagwat, Faith Ruzengwe, Suren Singh, Santhosh Pillai","doi":"10.31883/pjfns/145704","DOIUrl":"https://doi.org/10.31883/pjfns/145704","url":null,"abstract":"Although pear is one of the most preferred fruits globally due to its high nutrient content, its juice products have not received equal consumer acceptability due to their undesirable haziness and turbidity. However, enzymatic treatment of juice has been noted to improve the overall acceptability of juices better than traditional decantation, filtration, and heating methods, which are either expensive or detrimental to the product quality. In this study, pear juice was effectively clarified using partially purified polygalacturonase from an entomopathogenic fungal endophyte Beauveria bassiana SAN01. The optimization of the juice clarification process led to 137% improvement in clarification compared to control, under optimal conditions of 39.37 U/mL enzyme load, 36.87°C temperature and 2.75 h treatment time. Results also showed that the polygalacturonase treatment resulted in a significant decrease in viscosity and an increase in the pseudoplasticity of the pear juice as the rheological data of the juice was observed to fit adequately into the power law model (R2>0.9). Furthermore, the enzyme-assisted juice clarification was found to reduce browning index (-14.34%) and turbidity (-19.72%) while increasing the reducing sugar content (9.55%). Unlike some conventional juice treatments, the polygalacturonase treatment preserved the antioxidant potential and the total phenolic contents of the pear juice as no significant changes were observed after the treatment. This study thus demonstrates the efficacy of a fungal polygalacturonase in improving pear juice quality as well as the potential applicability of B. bassiana enzymes in the food industry.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":" ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2022-02-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44314562","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: 4