Recent patents on food, nutrition & agriculture最新文献

{"title":"Effect of Smoking Methods and Natural Spices on Quality and Consumer Acceptance of Smoked Silver Catfish (Chrysichthys nigrodigitatus).","authors":"Adeyeye Samuel Ayofemi Olalekan","doi":"10.2174/2212798410666181120124012","DOIUrl":"https://doi.org/10.2174/2212798410666181120124012","url":null,"abstract":"<p><strong>Aims and background: </strong>Fish serves as a good source of dietary protein which is very inexpensive in relation to other animal protein foods and it is an excellent component of human diet. This study assessed the effects of smoking methods and natural spices on studied parameters and consumer acceptance of smoked silver catfish (Chrysichthys nigrodigitatus).</p><p><strong>Methods: </strong>One hundred samples of silver catfish were obtained by purposive sampling method. The fresh fish samples were smoked in two batches, the first batch was smoked with drum smoker and the second batch with oven smoker while the control was smoked without the natural spices. Rancidity indices (TVB-N, TMA-N, TBA and pH), microbiological analysis and sensory evaluation were carried out on smoked fish samples. The recent patents on edible fat blends (US20020031595A1), long chain fatty acids (WO2008085840A2) and esters of polyunsaturated fatty acids (US20090023808A1) helped in selecting the analytical methods.</p><p><strong>Results: </strong>The results showed that there was statistical significant difference (P≤0.05) between total volatile base-nitrogen, trimethylamine values and pH of the smoked silver catfish samples treated with different concentrations of clove, ginger and garlic paste and those samples which were not treated with clove, ginger and garlic. This study showed that smoking methods has effects on quality indices, microbial quality and consumer acceptance of smoked silver catfish. Clove, ginger and garlic have some anti-oxidative effects on rancidity indices of smoked silver catfish as there was inverse relationship between clove, ginger and garlic and values of peroxide, free fatty acid and thiobarbituric acid. This was also observed for the microbial quality of the smoked silver catfish. There was also inverse relationship between clove, ginger and garlic and all the sensory parameters except for texture and as the concentrations of the natural spices increase the values of the sensory parameters decrease.</p><p><strong>Conclusion: </strong>In conclusion, this study showed that smoking methods affects the studied parameters, microbial quality and consumer acceptance of smoked silver catfish. Addition of clove, ginger and garlic had anti-microbial and anti-oxidative effects on quality parameters of smoked silver catfish. There was also a negative correlation between clove, ginger and garlic and all the sensory parameters except for texture.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798410666181120124012","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36689488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mushroom Cultivation, Processing and Value-added Products: A Patent Based Review.","authors":"Somya Singhal,&nbsp;Prasad Rasane,&nbsp;Sawinder Kaur,&nbsp;Umar Garba,&nbsp;Jyoti Singh,&nbsp;Nishant Raj,&nbsp;Neeru Gupta","doi":"10.2174/2212798410666180604101353","DOIUrl":"https://doi.org/10.2174/2212798410666180604101353","url":null,"abstract":"<p><strong>Background: </strong>Edible mushrooms are an abundant source of carbohydrates, proteins, and multiple antioxidants and phytonutrients. This paper presents a general overview on the edible fungus describing the inventions made in the field of its cultivation, equipment and value-added products.</p><p><strong>Objective: </strong>To understand and review the innovations and nutraceutical benefits of mushrooms as well as to develop interest regarding the edible mushrooms.</p><p><strong>Methods: </strong>Information provided in this review is based on the available research investigations and patents.</p><p><strong>Result: </strong>Mushrooms are an edible source of a wide variety of antioxidants and phytonutrients with a number of nutraceutical properties including anti-tumor and anti-carcinogenic. Thus, several investigations are made for cultivation and improvement of the yield of mushrooms through improvisation of growth substrates and equipment used for mushroom processing. The mushroom has been processed into various products to increase its consumption, providing the health and nutritional benefit to mankind.</p><p><strong>Conclusion: </strong>This paper summarizes the cultivation practices of mushroom, its processing equipment, methods of preservation, value-added based products, and its nutraceutical properties. The review also highlights the various scientific feats achieved in terms of patents and research publications promoting mushroom as a wholesome food.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/2212798410666180604101353","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36191280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Overview of nanocellulose in food packaging.","authors":"E. Souza, L. Gottschalk, O. Freitas-Silva","doi":"10.2174/2212798410666190715153715","DOIUrl":"https://doi.org/10.2174/2212798410666190715153715","url":null,"abstract":"BACKGROUND The rising concern with environmental preservation has led to increasing interest in biodegradable polymer composites from renewable sources, such as cellulose and its derivatives. The use of nanocellulose is an innovative food packaging trend. DISCUSSION This paper presents an overview and discusses the state of the art of different nanocellulose materials used in food and food packaging, and identifies important patents related to them. It is important to consider that before marketing, new products must be proven safe for consumers and the environment. CONCLUSION Several packaging materials using nanocellulose have been developed and shown to be promising for use as active and intelligent materials for food packaging. Other nanocellulose products are under investigation for packaging and may enter the market in the near future. Many countries have been adjusting their regulatory frameworks to deal with nanotechnologies, including nanocellulose packaging.","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73692871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meet Our Editorial Board Member","authors":"George Liu","doi":"10.2174/157016111701181101091532","DOIUrl":"https://doi.org/10.2174/157016111701181101091532","url":null,"abstract":"<jats:sec> <jats:title /> <jats:p /> </jats:sec>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88866084","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meet Our Associate Editorial Board Member","authors":"George Liu","doi":"10.2174/221279840902181022162123","DOIUrl":"https://doi.org/10.2174/221279840902181022162123","url":null,"abstract":"","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85183170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preface.","authors":"Bingzhen Chen","doi":"10.2174/221279840901180723121255","DOIUrl":"https://doi.org/10.2174/221279840901180723121255","url":null,"abstract":"","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88787832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Meet Our Editorial Board Member","authors":"Yibin Feng","doi":"10.2174/221279840901180723121030","DOIUrl":"https://doi.org/10.2174/221279840901180723121030","url":null,"abstract":"","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83888292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Importance of Food Perception in Food Choices and Nutrition.","authors":"Elsa Lamy,&nbsp;Fernando Capela-Silva","doi":"10.2174/221279840902181022162344","DOIUrl":"https://doi.org/10.2174/221279840902181022162344","url":null,"abstract":"<p><p></p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/221279840902181022162344","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36646393","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Coconut Jelly with Stevia as a Natural Sweetener on Blood Glucose, Insulin and C-Peptide Responses in Twelve Healthy Subjects.","authors":"Chaowanee Chupeerach,&nbsp;Cholathip Yothakulsiri,&nbsp;Rungrat Chamchan,&nbsp;Uthaiwan Suttisansanee,&nbsp;Kitti Sranacharoenpong,&nbsp;Anchalee Tungtrongchitr,&nbsp;Nattira On-Nom","doi":"10.2174/2212798410666180717163852","DOIUrl":"https://doi.org/10.2174/2212798410666180717163852","url":null,"abstract":"<p><strong>Background: </strong>Coconut jelly is a popular dessert among Asian people. However, it contains high levels of sugar. The recent patents on steviol glycoside (WO2015014969A1), steviol glycoside compositions for oral ingestion or use (WO2017095932A1) and sweetener composition for preventing and improving obesity, containing glycolysis inhibitor ingredient (EP2756764B1) help to select the sweetener for development of coconut jelly.</p><p><strong>Objective: </strong>Therefore, the purposes of this study were to develop a healthier coconut jelly formula by using stevia as a natural sweetener as well as to investigate the short-term effects of Modified Coconut Jelly (MCJ) compared to Control Formula (CCJ) consumption on glycemic and insulin responses in twelve healthy participants.</p><p><strong>Methods: </strong>The sensory evaluation found that MCJ with 50% sugar replacement using stevia obtained the highest acceptability score compared to other formulas. In a cross-over design, participants were required to consume MCJ and CCJ containing 50 g of available carbohydrates. Blood samples were collected at 0 (baseline), 30, 60, 90 and 120 minutes for postprandial blood glucose, insulin, and C-peptide.</p><p><strong>Results: </strong>The incremental Areas Under the Curve (iAUC) of blood glucose and insulin of MCJ had a lower trend than CCJ by 15.7 and 5.4 percent, respectively. MCJ consumption had blood glucose slowly decline after 60 to 120 minute. MCJ tended to decrease in postprandial blood glucose level without inducing insulin secretion.</p><p><strong>Conclusion: </strong>This might be an effect of stevia. Nutrient composition is lower in total sugar and higher in fiber, which has been reported as antihyperglycemia in humans. Therefore, MCJ might be an optional food product for healthy people or patients with Non-Communicable Diseases (NCDs) such as diabetes mellitus.</p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36322128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Patent Selections.","authors":"","doi":"10.2174/221279840902181022162448","DOIUrl":"https://doi.org/10.2174/221279840902181022162448","url":null,"abstract":"<p><p></p>","PeriodicalId":21061,"journal":{"name":"Recent patents on food, nutrition & agriculture","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.2174/221279840902181022162448","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"36646394","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}