Food Research International最新文献_第10页

The effects of honey processing on nanoparticles in Astragali Radix decoction: Self-assembly, bioavailability, and bioactivity 蜂蜜加工对黄芪汤剂中纳米颗粒的影响：自组装、生物利用度和生物活性

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-18 DOI: 10.1016/j.foodres.2025.116877

Weiye Zhang , Jinjing Song , Xiao Su, Dandan Zhu, Yan Xu, Xiaobin Jia, Liang Feng, Bing Yang

{"title":"The effects of honey processing on nanoparticles in Astragali Radix decoction: Self-assembly, bioavailability, and bioactivity","authors":"Weiye Zhang , Jinjing Song , Xiao Su, Dandan Zhu, Yan Xu, Xiaobin Jia, Liang Feng, Bing Yang","doi":"10.1016/j.foodres.2025.116877","DOIUrl":"10.1016/j.foodres.2025.116877","url":null,"abstract":"<div><div>Compared with <em>Astragali Radix</em> (AR), honey-processed <em>Astragali Radix</em> (HAR) exhibits superior efficacy in both Qi-tonifying (enhancement of the body's vital energy to increase fatigue resistance, improve nutrient absorption, and strengthen defenses against illnesses) and immunomodulatory activity. While existing researches have predominantly attributed HAR's enhanced bioactivity to quantitative changes in chemical constituents, this study focused on the material basis of decoction efficacy (nanoparticles), and investigated the effects of honey processing on the physicochemical properties, chemical composition, self-assembly, bioavailability, and bioactivity of these nanoparticles. Our findings revealed that both AR decoction-derived nanoparticles (ARD-NP) and HAR decoction-derived nanoparticles (HARD-NP) were primarily formed through the self-assembly of polysaccharides, protein, and small molecules via hydrogen bonding and hydrophobic interactions. In comparison to ARD-NP, HARD-NP contained higher concentrations of polysaccharides and flavonoids, while demonstrating smaller particle size, narrower size distribution, and superior structural stability. Notably, honey processing significantly improved the intestinal absorption and oral bioavailability of four representative flavonoids (CAG, ON, CA and FMN) in the nanoparticles, leading to enhanced bioactivity in Qi-tonifying. This study innovatively focuses on the nanoparticles commonly found in decoctions as the subject of investigation, providing a new perspective on the mechanisms underlying the enhanced efficacy of HAR. Furthermore, it provides scientific references for the processing of medicine food homology plants, as well as the development of novel functional foods.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116877"},"PeriodicalIF":7.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Corrigendum to “A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning” [Food Res. Int. 212 (2025) 116324] “基于深度学习的猪细胞悬浮培养成脂分化程度评估方法”的更正[Food Res. Int. 212 (2025) 116324]

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-18 DOI: 10.1016/j.foodres.2025.116857

Liyuan Yang , Zhongyuan Wu , Haozhe Zhu , Shijie Ding , Guanghong Zhou

引用次数: 0

A highly Swellable hydrogel encapsulating Ginsenoside Rh4 for obesity regulation 一种高度可膨胀的水凝胶，包封人参皂苷Rh4，用于肥胖调节

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-18 DOI: 10.1016/j.foodres.2025.116899

Yanan Liu , Haixia Yang , Daidi Fan , Jianjun Deng

引用次数: 0

Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization 肉类胶体科学的创新：从可持续性、健康和个性化的角度探索肉类的未来

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116901

Zhen Li, Zongyun Yang, Yue Qi, Yun Bai, Xianming Zeng, Yating Liu, Xinglian Xu, Peng Wang

{"title":"Innovations in the meat colloid science: Exploring the future of meat from the perspectives of sustainability, health, and personalization","authors":"Zhen Li, Zongyun Yang, Yue Qi, Yun Bai, Xianming Zeng, Yating Liu, Xinglian Xu, Peng Wang","doi":"10.1016/j.foodres.2025.116901","DOIUrl":"10.1016/j.foodres.2025.116901","url":null,"abstract":"<div><div>Meat is an important food source with rich nutrition. Its distinctive flavor attracts people to enjoy the pleasure of food. However, some problems about sustainability, health, and personalization (high energy consumption in farming, negative effects of high salt/fat in meat on health, and the personalized demand for meat texture and shape) arise with meat consumption. Although the above problems are put forward from different perspective, these problems can be solved in the model framework (the continuous and dispersed phase) of meat colloid in the future. In this review, three meat colloid models and their application in multidimensional printing are discussed. Through the structure of intact meat colloid model, the texture differences between cultured meat and real meat are first compared. Then, the material characteristics of the structure holding system (the continuous phase) of cultured meat are discussed. Based on the cured meat colloid model, the methods of stabilizing the dispersed phase are summarized to deal with the quality deterioration caused by reducing salt. Third, in emulsion colloid model, the relationship of fat and tribology is introduced, and the preparation of fat substitutes from controllable coalescencing of the dispersed phase is discussed. Finally, the application of three colloid models in 3/4/5D printing are summarized to realize the personalized texture and shape. In conclusion, three colloid models can simplify the complex meat system, which is convenient for subsequent theoretical research. Multidimensional printing technology can also realize the virtual idea to the realistic application of colloid models.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116901"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Impact of brown rice cultivated with deep-sea mineral fertiliser on colon cancer in vitro and in vivo studies 用深海矿物肥栽培糙米对结肠癌的体外和体内研究

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116894

Yeon-Jun Lee , Jin Hyeop Kim , Tae Yoon Kim , Ha Hui Park , Mi Eun Kim , Seung-Hwan Park , Sin-Il Sin , Ji Hyung Chung , Kun-Young Park

{"title":"Impact of brown rice cultivated with deep-sea mineral fertiliser on colon cancer in vitro and in vivo studies","authors":"Yeon-Jun Lee , Jin Hyeop Kim , Tae Yoon Kim , Ha Hui Park , Mi Eun Kim , Seung-Hwan Park , Sin-Il Sin , Ji Hyung Chung , Kun-Young Park","doi":"10.1016/j.foodres.2025.116894","DOIUrl":"10.1016/j.foodres.2025.116894","url":null,"abstract":"<div><div>The suppressive effects of Naturaldream Brown Rice (NBR), cultivated with deep-sea mineral fertiliser in an azoxymethane (AOM)/ dextran sulphate sodium (DSS) mouse model of inflammatory colorectal cancer were explored by focusing on apoptosis, inflammatory responses and gut microbiota composition. NBR contains significantly higher levels of essential mineral contents and γ-oryzanol compared to conventional brown rice and organic brown rice, in addition to exhibiting robust antioxidant capacity and elevated total flavonoid and phenolic content. It also up-regulated cell cycle arrest factors, including p53 and p21 and pro-apoptotic markers such as Bax, Bak, Bim, Caspase 9 and Caspase 3. Concurrently, anti-apoptotic markers such as Bcl-2 and Bcl-xL were downregulated, enhancing cell death and cell cycle arrest. In the AOM/DSS mouse model, dietary intake of NBR improved mucosal integrity and reduced the expression of inflammatory cytokines (IL-1β, IL-6, IFN-γ) in serum, spleen cells and colon tissue. It also increased levels of the anti-inflammatory cytokines IL-10, induced cell cycle arrest, induced the expression of pro-apoptotic factors and inhibited the expression of anti-apoptotic factors in the colon. Furthermore, NBR altered the gut microbiota composition, elevating <em>Lactobacillus</em> and <em>Faecalibacterium</em> while decreasing <em>Deferribacteraceae</em> and <em>Mucispirillum schaedleri</em>. These results highlight the potential of NBR as a functional dietary source for colorectal cancer prevention through the enhancement of bioactive compounds, regulation of cellular and inflammatory responses and modulation of gut microbiota.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116894"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144322016","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Plant polyphenols delay aging: A review of their anti-aging mechanisms and bioavailability 植物多酚延缓衰老：其抗衰老机制和生物利用度综述

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116900

Hao Zhang , Feijie Wang , Li Wang , Jun Du , Yan Li

{"title":"Plant polyphenols delay aging: A review of their anti-aging mechanisms and bioavailability","authors":"Hao Zhang , Feijie Wang , Li Wang , Jun Du , Yan Li","doi":"10.1016/j.foodres.2025.116900","DOIUrl":"10.1016/j.foodres.2025.116900","url":null,"abstract":"<div><div>Aging increases the risk of health deterioration, which is a complex process driven by many interconnected mechanisms through multiple signaling pathways, including oxidative stress, inflammation, mitochondrial dysfunction, and intestinal environmental disorders. Plant polyphenols are secondary metabolites found in various plants, including phenolic acids, flavonoids, lignans, stilbenes and other phenolic compounds. These compounds exhibit a range of physiological functions, such as metabolic regulation, cardiovascular protection. Recently, plant polyphenols have gained considerable interest due to their potential to delay aging by suppressing oxidative stress, inhibiting inflammation, and improving mitochondrial function and intestinal environment. However, age-related changes in digestion, absorption, and gut microbiota composition can adversely affect the bioavailability of plant polyphenols, thereby diminishing their therapeutic efficacy. This article reviews the significant role of plant polyphenols in delaying the aging process and explores the underlying mechanisms involved. It also presents the current research status on the bioavailability of plant polyphenols and emphasizes that age-related gastrointestinal changes, such as decreased enzyme activity, altered gastrointestinal motility and imbalances in the gut microbiota, are key factors influencing polyphenol bioavailability in the elderly, encouraging to carry out research on the bioavailability of plant polyphenols in the elderly in the hope of developing novel anti-aging strategies.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116900"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Kinetics-thermodynamics of the antioxidant activity of propolis extracts in pork pâté 猪肉油脂中蜂胶提取物抗氧化活性的动力学-热力学研究

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116879

José Dilson Francisco da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida de Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius de Oliveira Mello

{"title":"Kinetics-thermodynamics of the antioxidant activity of propolis extracts in pork pâté","authors":"José Dilson Francisco da Silva , Fernanda Cristina Breda , Lucila Cendon Ribeiro , Jessica Aparecida de Lima , Andresa Berretta , Osmar Damian Prestes , Renato Zanella , Alexandre José Cichoski , Renius de Oliveira Mello","doi":"10.1016/j.foodres.2025.116879","DOIUrl":"10.1016/j.foodres.2025.116879","url":null,"abstract":"<div><div>This study aimed to evaluate the kinetic-thermodynamic mechanism of propolis extracts (PE) in controlling lipid oxidation in pork pâté. The pâtés were prepared and supplemented with green PE, brown PE, or a blend of these, or erythorbate, and stored under accelerated shelf life conditions. Oxidative stability was monitored by measuring conjugated dienes, peroxides (PV), and TBARS. From the PV values, kinetic data (peroxide formation constant [k], shelf life [SL], and activation energy [Ea]) and thermodynamic data (enthalpy, entropy, and Gibbs free energy) of lipid oxidation were estimated. All PE inhibited the formation of lipid oxidation more effectively than erythorbate. Lipid oxidation was characterized as a first-order reaction, following Arrhenius's Law. The reaction was also characterized as endothermic and nonspontaneous. Principal component analysis and cluster analysis elucidated the kinetic thermodynamic antioxidant mechanism of PE in controlling pâté oxidation by reducing k and increasing SL, Ea, enthalpy, and Gibbs free energy.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116879"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Milk fat globules—A natural carrier for exogenous lipophilic bioactives 乳脂球-外源性亲脂生物活性的天然载体

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116891

Maha Alshehab , Tana Hernández-Barrueta , Hemiao Cui , Nitin Nitin

{"title":"Milk fat globules—A natural carrier for exogenous lipophilic bioactives","authors":"Maha Alshehab , Tana Hernández-Barrueta , Hemiao Cui , Nitin Nitin","doi":"10.1016/j.foodres.2025.116891","DOIUrl":"10.1016/j.foodres.2025.116891","url":null,"abstract":"<div><div>Encapsulation using naturally occurring and pre-formed carriers has been of interest for food, agricultural, cosmetic, and medical applications in recent years. This study evaluated the feasibility of using milk fat globules (MFGs) as natural carriers for exogenous lipophilic bioactives. Five compounds of varying hydrophobicity (octanol/water partitioning coefficient log P 1.5–8) and total polar surface area (TPSA 25–120 Å) were selected as model bioactives. Partitioning of compounds was evaluated using fluorescence imaging, revealing that compounds preferentially localized at the membrane of the MFGs had the lowest log P (i.e., fisetin and quercetin); whereas compounds that preferentially accumulated in the MFG core were those of highest log P (i.e. eugenol, cholecalcipherol and retinyl acetate). The highest encapsulation efficiency was achieved by retinyl acetate (≥100 %, average log <em>P</em> = 8.0) and the lowest by fisetin (30 %, average log <em>P</em> = 1.5). Machine learning models were used to predict the partitioning of lipophilic molecules into MFGs. The results showed that Random Forest Regression could predict the encapsulation efficiency of the diverse compounds with higher accuracy than multiple linear regression, wherein the compound's log P, TPSA, and membrane binding energy were important features for prediction. The influence of encapsulation process conditions was also evaluated using retinyl acetate. Increased ethanol concentration, incubation time, and temperature positively affected the encapsulation of retinyl acetate. Overall, this study demonstrates that diverse lipophilic food bioactive compounds can be encapsulated in milk fat globules.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116891"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144366565","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Enhancing ethanol tolerance and metabolic activity of Saccharomyces cerevisiae during Rice fermentation by fixed-frequency ultrasound 固定频率超声增强水稻发酵过程中酿酒酵母的乙醇耐受性和代谢活性

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-17 DOI: 10.1016/j.foodres.2025.116892

Jing Hao , Mengyuan Yang , Mokhtar Dabbour , Benjamin Kumah Mintah , Chunhua Dai , Rong Zhang , Zhaoli Zhang , Haile Ma , Ronghai He

{"title":"Enhancing ethanol tolerance and metabolic activity of Saccharomyces cerevisiae during Rice fermentation by fixed-frequency ultrasound","authors":"Jing Hao , Mengyuan Yang , Mokhtar Dabbour , Benjamin Kumah Mintah , Chunhua Dai , Rong Zhang , Zhaoli Zhang , Haile Ma , Ronghai He","doi":"10.1016/j.foodres.2025.116892","DOIUrl":"10.1016/j.foodres.2025.116892","url":null,"abstract":"<div><div>Ultrasound pretreatment shows potential for enhancing microbial fermentation efficiency, but its mechanochemical impact on <em>S. cerevisiae</em> during rice fermentation, particularly regarding ethanol tolerance and metabolic activity, requires systematic investigation. Therefore, the multi-dimensional influence of ultrasound on <em>S. cerevisiae</em> was studied from the aspects of biomass dynamics under ethanol stress, membrane biophysics, metabolic markers, and oxidative stress response. Following the ultrasound treatment (logarithmic metaphase, 28 kHz, and 45 W/L), the growth rate of <em>S. cerevisiae</em> was faster and the tolerance to ethanol was significantly increased. Sonication increased the fluorescence intensity of cell membrane potential by 15.83 % over the untreated sample, notably at 100 min. The extracellular AKP enzyme activity gradually increased with the increase of ultrasound time. The highest Na<sup>+</sup>K<sup>+</sup>-ATPase and total ATPase activities (following ultrasonic treatment) were 7.41 and 13.76 U/mgprot, representing a respective 111.62 and 67.20 % increase over the control. Metabolic activity increased by 4.78 % at 80 min. The data suggest that low-intensity ultrasound could be used to improve the ethanol tolerance of <em>S. cerevisiae</em>, disperse cells, change permeability of cell membrane, accelerate transfer of materials inside and outside cells, and increase enzyme activity. Consequently, it promotes the growth and reproduction of strain, to accelerate fermentation process, and increase the production of metabolites.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116892"},"PeriodicalIF":7.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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

Identification and quantification of intentionally and non-intentionally added substances occurring from biodegradable food packaging: A review 可生物降解食品包装中有意和无意添加物质的鉴定和定量：综述

IF 7 1区农林科学

Food Research International Pub Date : 2025-06-16 DOI: 10.1016/j.foodres.2025.116880

Mariana Spinei , Mircea Oroian

{"title":"Identification and quantification of intentionally and non-intentionally added substances occurring from biodegradable food packaging: A review","authors":"Mariana Spinei , Mircea Oroian","doi":"10.1016/j.foodres.2025.116880","DOIUrl":"10.1016/j.foodres.2025.116880","url":null,"abstract":"<div><div>The migration of various compounds from packaging material to foodstuffs presents a multifaceted confrontation with involvement for food safety and human health. This review examines the different migration mechanisms and factors that influence migration including nature of the food, type and extent of contact, temperature and duration of contact, external humidity and migrant polarity, mobility of the substances in the packaging, nature of packaging material, migrant characteristics and concentration in packaging. Advanced analytical methods for monitoring of migrating compounds were discussed comprehensively. Furthermore, the identification and quantification of intentionally and non-intentionally added substances (IAS and NIAS, respectively) occurring from biodegradable food packaging were analyzed in terms of polymer matrix where IAS and NIAS were added, analytical method/technique for monitoring IAS and NIAS, along with migration parameters (test conditions, food simulants, and foodstuffs that had a direct contact with the IAS and NIAS of packaging).</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"218 ","pages":"Article 116880"},"PeriodicalIF":7.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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