Food Research International最新文献_第4页

Molecular basis and detection technologies of sweetness 甜味的分子基础与检测技术

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-03 DOI: 10.1016/j.foodres.2025.116965

Wen Chen, Weitai Wu

{"title":"Molecular basis and detection technologies of sweetness","authors":"Wen Chen, Weitai Wu","doi":"10.1016/j.foodres.2025.116965","DOIUrl":"10.1016/j.foodres.2025.116965","url":null,"abstract":"<div><div>Enhancing food taste remains a pivotal focus of modern food science research and has drawn increasing attention in recent years. Among the fundamental components of food flavor, sweetness holds a position of utmost importance and its impact on consumers' sensory experiences is profound, which has driven extensive use of sweeteners as food additives for sweetness regulation in contemporary food industry. However, its underlying mechanisms are not yet fully understood, presenting numerous questions that warrant further investigation. In this review, we trace the historical development of sweetness research, explore the mechanisms underlying sweetness perception, and offer a comprehensive analysis of the molecular structures of various sweeteners. Furthermore, we discuss recent advancements in sweetness detection technologies, with a particular focus on the GL1 sweetness sensor—an established commercial tool for sweetness measurement—as well as emerging taste sensors. By addressing these three fundamental aspects of sweetness research, this review offers a comprehensive overview with significant scientific and economic implications, contributing to both theoretical advancements and practical applications.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116965"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144570421","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

Comparative analysis of phenolic compounds and triterpenoid saponins in edible plant parts of Acanthopanax sessilflorus using UPLC-MS and multivariate analyses 无梗五加可食部位酚类化合物和三萜皂苷的UPLC-MS及多变量分析

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-03 DOI: 10.1016/j.foodres.2025.116990

Ryeong Ha Kwon , Hyemin Na , Ju Hyung Kim , So Ah Kim , Sang Hoon Lee , Chi-Do Wee , Kwang-Sik Lee , Hyun-Ah Jung , Heon-Woong Kim

{"title":"Comparative analysis of phenolic compounds and triterpenoid saponins in edible plant parts of Acanthopanax sessilflorus using UPLC-MS and multivariate analyses","authors":"Ryeong Ha Kwon , Hyemin Na , Ju Hyung Kim , So Ah Kim , Sang Hoon Lee , Chi-Do Wee , Kwang-Sik Lee , Hyun-Ah Jung , Heon-Woong Kim","doi":"10.1016/j.foodres.2025.116990","DOIUrl":"10.1016/j.foodres.2025.116990","url":null,"abstract":"<div><div><em>Acanthopanax sessiliflorus</em>, belonging to the Araliaceae family, is used as medicinal herbs and dietary supplements, and can be consumed as seasoned vegetables, salads, pickles, functional tea, and wine. Their edible parts (shoots, leaves, fruis, and stems) are considered as a highly valuable food source with health benefits. The comparison of the qualitative and quantitative characteristics of functional compounds in these plant parts is still limited. This study characterized phenolic compounds and triterpenoid saponins in the shoots, leaves, fruits, and stems using UPLC-MS and multivariate analyses. 116 compounds were investigated, with 36 compounds reported for the first time in the <em>Acanthopanax</em> genus. The contents of 19 target compounds including chiisanoside and quercetin 3-<em>O</em>-glucuronide were compared, and 57 chemical markers were identified through PLS-DA analysis. 3,4-<em>Seco</em>-lupane-type saponins were mainly found in the shoots and leaves, whereas oleanane-type saponins were mainly present in the stems and fruits. Lignans were identified as chemical markers in the stems, while feruloylquinic acid derivatives and flavonoids (taxifolin and cyanidin glycosides) were distinctively found in the fruits. These findings provide valuable insight into phytochemical profile of the species, which may be utilized in functional food development, rapid differentiation from other plants, and applications in related fields.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116990"},"PeriodicalIF":7.0,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144579670","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

Protective effects of microalgal macular pigment on diabetic retinopathy upon blue light irradiation induced oxidative stress, inflammation, and MAPK pathways 微藻黄斑色素通过蓝光照射诱导氧化应激、炎症和MAPK通路对糖尿病视网膜病变的保护作用

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116978

Meng-Wei Lin , Cheng-Han Lin , Wei-Hong Chiu , Hui-Fang Chang , Wai-Man Cheang , Chien-Chun Chang , Vivian C.H. Wu , Chih-Sheng Lin , Chiu-Mei Kuo

{"title":"Protective effects of microalgal macular pigment on diabetic retinopathy upon blue light irradiation induced oxidative stress, inflammation, and MAPK pathways","authors":"Meng-Wei Lin , Cheng-Han Lin , Wei-Hong Chiu , Hui-Fang Chang , Wai-Man Cheang , Chien-Chun Chang , Vivian C.H. Wu , Chih-Sheng Lin , Chiu-Mei Kuo","doi":"10.1016/j.foodres.2025.116978","DOIUrl":"10.1016/j.foodres.2025.116978","url":null,"abstract":"<div><div>Microalgae and their rich nutrient content are increasingly recognized as a sustainable food source. Microalgal macular pigment (MP), composed of zeaxanthin and lutein, is densely concentrated in the retinal macula of eyes and is frequently utilized in eye health maintenance. However, as a sustainable food ingredient, the food safety and functionality of MP need further investigated. There is a lack of scientific studies exploring the protective mechanisms of microalgal MP on diabetic vascular lesions. This study aimed to investigate the effects of MP isolated from <em>Chlorella</em> sp. AT1 in reducing diabetic retinopathy damage in both in vitro and in vivo systems. The microalgal extract is rich MP, with zeaxanthin and lutein in a ratio 1:5. Blue light (BL) irradiation and hyperglycemia increased reactive oxygen species production, and elevated inflammatory factors, including COX-2, NF-κB, and the proteins associated with mitogen activated protein kinase (MAPK) signaling pathway in adult retinal pigment epithelial cells (ARPE-19) and human umbilical vein endothelial cells (HUVEC). However, MP administration significantly mitigated the adverse effects caused by BL exposure and hyperglycemia. In vivo, MP supplementation significantly reduced inflammatory cytokines (TNF-α and IL-6), inflammation-related proteins (iNOS, COX-2, and NF-κB), MAPK pathway proteins, and adhesion factors (ICAM and VCAM) induced by BL irradiation in retinal tissues of diabetic mice. Microalge MP improves inflammatory responses and oxidative stress in diabetic retinopathy under BL irradiation. These findings demonstrate that MP from <em>Chlorella</em> sp. AT1 is a promising sustainable food pigment with protective properties against diabetic vascular disease.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116978"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534660","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

Nutritional composition and phenolic compounds in barley (Hordeum vulgare L.): a review of the effects of drying, storage, and processing 大麦（Hordeum vulgare L.）营养成分和酚类化合物：干燥、储存和加工对其影响的综述

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116973

Nelson Hilário Mubai , Marcos de Oliveira Monte , Igor Henrique de Lima Costa , Rosana Colussi , Nathan Levien Vanier , Moacir Cardoso Elias

{"title":"Nutritional composition and phenolic compounds in barley (Hordeum vulgare L.): a review of the effects of drying, storage, and processing","authors":"Nelson Hilário Mubai , Marcos de Oliveira Monte , Igor Henrique de Lima Costa , Rosana Colussi , Nathan Levien Vanier , Moacir Cardoso Elias","doi":"10.1016/j.foodres.2025.116973","DOIUrl":"10.1016/j.foodres.2025.116973","url":null,"abstract":"<div><div>Barley is the main raw material for the production of malted beverages. However, it is an important source of food that is gaining attention due to its composition and numerous health benefits. Considering the emerging trend in the development of functional foods, this study used bibliometric analysis to assess the cumulative literature on the impact of drying, storage, and industrial processing (which are crucial for the development of functional foods) on the nutritional value of barley. Barley can lose nutritional value during storage; however, low storage temperatures and the inactivation of endogenous enzymes, such as lipases, peroxidases, and lipoxygenases, help extend the shelf life of barley and preserve vital nutrients and overall quality. Industrial barley processing methods show great promise for the development of functional foods with improved nutritional qualities. Nevertheless, although barley-based foods hold promise as natural therapeutic agents, clinical studies are needed to confirm their efficacy in disease prevention and alleviation.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116973"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144588322","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

Eurotium Cristatum fermented instant dark tea prevents obesity and promotes adipose thermogenesis via modulating the gut microbiota Eurotium Cristatum发酵速溶黑茶通过调节肠道微生物群来预防肥胖和促进脂肪产热

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116969

Xuejie Wang , Yixiao Li , Pinglian Yu , Lingrui Zhang , Yue Wang , Xingbin Yang , Daoyuan Ren

{"title":"Eurotium Cristatum fermented instant dark tea prevents obesity and promotes adipose thermogenesis via modulating the gut microbiota","authors":"Xuejie Wang , Yixiao Li , Pinglian Yu , Lingrui Zhang , Yue Wang , Xingbin Yang , Daoyuan Ren","doi":"10.1016/j.foodres.2025.116969","DOIUrl":"10.1016/j.foodres.2025.116969","url":null,"abstract":"<div><div>In this study, we produced instant dark tea (IDT) by liquid-state fermentation of Ziyang selenium-enriched summer-autumn tea leaves utilizing <em>Eurotium cristatum</em>. Then, the novel mechanism of IDT against obesity was investigated. Our results for the first time revealed that IDT could alleviate obesity by regulating the gut microbiota and promoting adipose thermogenesis. Notably, IDT significantly promoted the proliferation of probiotics such as <em>Lactobacillus</em>, <em>Bifidobacterium</em> and <em>Akkermansia,</em> and subsequently elevated the production of microbial metabolites, including succinate and short-chain fatty acids (SCFAs). Furthermore, IDT promoted thermogenic capacity of brown adipose tissue (BAT) and browning of inguinal white adipose tissue (iWAT) in obese mice, which was manifested by the increased expression of thermogenesis markers UCP1, PGC1α and CIDEA in BAT and iWAT. Interestingly, antibiotic treatment significantly eliminated the adipose thermogenesis effect of IDT. Taken together, our study produced IDT by <em>Eurotium cristatum</em> fermentation, and demonstrated its great potential in preventing obesity and metabolic complications via gut microbiota-derived adipose thermogenesis.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116969"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572764","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

Protective effect of osmanthus water extract on liver dysfunction caused by DBP based on organoids and organ chips technologies 基于类器官和器官芯片技术的桂花水提取物对舒张性心绞痛致肝功能障碍的保护作用

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116976

Qing Feng , Hongguo Chen , Meng Ren , Yongkang Qiao , Jingjing Zou , Xiao Liang , Ling Yu , Yang Wu , Shaohui Chen , Yanling Sun , Cuiyu Bao , Xu Yang , Ping Ma , Surui Lu

{"title":"Protective effect of osmanthus water extract on liver dysfunction caused by DBP based on organoids and organ chips technologies","authors":"Qing Feng , Hongguo Chen , Meng Ren , Yongkang Qiao , Jingjing Zou , Xiao Liang , Ling Yu , Yang Wu , Shaohui Chen , Yanling Sun , Cuiyu Bao , Xu Yang , Ping Ma , Surui Lu","doi":"10.1016/j.foodres.2025.116976","DOIUrl":"10.1016/j.foodres.2025.116976","url":null,"abstract":"<div><div>This study aimed to investigate the protective mechanism of <em>Osmanthus fragrans</em> water extract (OSF) against liver injury induced by dibutyl phthalate (DBP). We utilized liver organoids and liver organ chip technology to replicate the liver microenvironment in vivo. Metabolomic analysis revealed that DBP induced oxidative stress and lipid metabolism disorders; however, following intervention with OSF, the associated abnormal metabolites were significantly reduced. Molecular docking studies demonstrated the binding of its active ingredients to key targets. The primary findings indicate that OSF can effectively mitigate liver damage caused by DBP. This extract is anticipated to serve as a potential natural therapeutic agent for the prevention and treatment of DBP-induced liver dysfunction, thereby providing a theoretical foundation for future research and development.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116976"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557051","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

Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion 膨化玉米蛋白粉模拟胃肠道消化后的生物功能特性研究

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116987

Cagnin Caroline , Morais Danielly Nascimento , Prudencio Sandra Helena

{"title":"Bio-functional properties of extruded corn gluten meal after simulated gastrointestinal digestion","authors":"Cagnin Caroline , Morais Danielly Nascimento , Prudencio Sandra Helena","doi":"10.1016/j.foodres.2025.116987","DOIUrl":"10.1016/j.foodres.2025.116987","url":null,"abstract":"<div><div>The objective of the research was to employ extrusion to increase the yield of simulated gastrointestinal digestion of protein corn gluten meal (CG). A single-screw extruder and a full factorial design with two center points were used. The optimal extrusion parameters were 40 % sample moisture, 140 °C and 54 rpm, resulting in a gastrointestinal digestion yield of 37.3 %. The influence of the optimized extrusion condition on other bio-functional properties of CG after simulated gastrointestinal digestion was assessed. Unextruded undigested CG (control), unextruded digested CG, extruded undigested CG, and extruded digested CG were compared in terms of bio-functional properties. Extruded digested CG showed higher nitrogen content, degree of hydrolysis, digestibility, ABTS<sup>•+</sup> scavenging activity, reducing capacity, and angiotensin-converting enzyme inhibitory activity than the other samples. In addition to facilitating the gastrointestinal digestion of CG proteins, extrusion also increases their bioactive potential, adding value to this residue for use in human food.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116987"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557240","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

Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures 塞柏淀粉-三散胶混合物的粘度、流变性、微观结构和体外消化率的研究

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116983

Xiuli Wu, Qing Zhang, Bingqian Zhang, Xue Gong, Xiaojia Zhang

{"title":"Insights into viscosity, rheology, microstructure, and in vitro digestibility of Cyperus esculentus starch-Sanxan Gum mixtures","authors":"Xiuli Wu, Qing Zhang, Bingqian Zhang, Xue Gong, Xiaojia Zhang","doi":"10.1016/j.foodres.2025.116983","DOIUrl":"10.1016/j.foodres.2025.116983","url":null,"abstract":"<div><div>Hydrocolloids are effective in modulating the processing characteristics of native starches, with their efficacy depending on the structural properties of the colloid. This study focused on the effects of different Sanxan gum (SG) concentrations on multiple dimensions of <em>Cyperus esculentus</em> starch (CES), including viscosity, rheology, structural properties, and <em>in vitro</em> digestibility. Viscosity results indicated that SG reduced the peak temperature (70.60–69.07 °C), peak viscosity (372.50–346.69 BU), and breakdown value (89.00–23.00 BU) of CES gels, while increasing the setback value (220.00–232.33 BU), with this effect becoming increasingly pronounced at higher SG concentration. The rheological experiments further revealed that the addition of SG reduced the apparent viscosity, storage modulus (G′), and loss modulus (G″) of the CES, and this trend gradually weakened with increasing SG concentration, showing a clear concentration-dependent relationship. The textural analysis showed a progressive increase in hardness from 16.55 g to 26.70 g. SEM results exhibited network formation; at low SG levels, the mixtures showed irregular voids, while high SG levels yielded homogeneous and dense networks. This morphological evolution was critical for enhancing the structural stability and processing properties of the CES. In addition, the <em>in vitro</em> digestibility of CES was significantly reduced by the addition of SG, which improved its nutritional and functional properties (RDS 79.11 %–71.08 %, SDS 5.85 %–6.82 %, RS 15.04 %–22.10 %). This study not only elucidates the potential interaction mechanism between SG and CES, but also lays a theoretical foundation for broadening the application of CES.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116983"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144557242","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

Effects of orange variety on the physiochemical properties of self-secretory extracellular vesicle and its application potential as nutrient-rich beverage 柑桔品种对自分泌胞外囊泡理化性质的影响及其作为富营养饮料的应用潜力

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116972

Hang Liu , Jie Liu , Saidi ji , Shengfeng Peng , Lei Zhou , Wei Liu

{"title":"Effects of orange variety on the physiochemical properties of self-secretory extracellular vesicle and its application potential as nutrient-rich beverage","authors":"Hang Liu , Jie Liu , Saidi ji , Shengfeng Peng , Lei Zhou , Wei Liu","doi":"10.1016/j.foodres.2025.116972","DOIUrl":"10.1016/j.foodres.2025.116972","url":null,"abstract":"<div><div>Plant-derived extracellular vesicles have presented great potential in drug and/or nutrition delivery, but it is still unclear whether the variety affects the physicochemical properties of plant derived extracellular vesicles. In this work, the extracellular vesicles from various oranges were first characterized, including navel orange juice (NOJ), green orange juice (GOJ), bingtang orange juice (BTOJ) and blood orange juice (BOJ). The results exhibited obvious distinctions of extracellular vesicles among different oranges, such as vesicle concentration, surface potential, lipid composition, protein content and so on. Furthermore, the polyphenol-loaded orange beverages were successfully prepared via incorporating polyphenols into the orange-derived extracellular vesicles in an amorphous form. Taking curcumin (Cur) as an example, extracellular vesicles could confer it with the higher solubility, stability and bioaccessibility after encapsulation. Conclusively, the extracellular vesicles in NOJ exhibited more satisfactory results for curcumin delivery than those in the other three orange juices. In particular, one-step prepared polyphenol-rich orange beverages have higher antioxidant ability than blank orange beverages regardless of the influence of fruit variety. This suggests that using extracellular vesicle as natural nanocarrier is a feasible method for constructing the full plant-based functional food. Additionally, the current study will provide a meaningful information for the selection of plant-derived extracellular vesicle in the future research.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116972"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144534659","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

Storage stability of an antioxidant tea prepared from purple corn (Zea mays L.) cob and stevia (Stevia rebaudiana Bert.) and its effects on biomarkers of oxidative stress in healthy humans 紫玉米（Zea mays L.）玉米芯和甜菊糖（stevia reaudiana Bert.）抗氧化茶的储存稳定性及其对健康人体氧化应激生物标志物的影响

IF 7 1区农林科学

Food Research International Pub Date : 2025-07-01 DOI: 10.1016/j.foodres.2025.116982

Angela Díaz-García , Bettit K. Salvá-Ruiz , M. Monica Giusti , Marcial Silva-Jaimes , Nelson Bautista-Cruz , Luz K. Hernández , Edwin A. Macavilca , Luis Condezo-Hoyos

{"title":"Storage stability of an antioxidant tea prepared from purple corn (Zea mays L.) cob and stevia (Stevia rebaudiana Bert.) and its effects on biomarkers of oxidative stress in healthy humans","authors":"Angela Díaz-García , Bettit K. Salvá-Ruiz , M. Monica Giusti , Marcial Silva-Jaimes , Nelson Bautista-Cruz , Luz K. Hernández , Edwin A. Macavilca , Luis Condezo-Hoyos","doi":"10.1016/j.foodres.2025.116982","DOIUrl":"10.1016/j.foodres.2025.116982","url":null,"abstract":"<div><div>Tea is consumed worldwide, and it is highly appreciated by consumers as a functional, healthy, and natural drink. The objectives of this research were to evaluate (1) the storage stability and (2) the consumption effect on biomarkers of oxidative stress of an antioxidant tea prepared from purple corn cob and stevia (AOxTea). The AOxTea bags were subjected to storage environments of 75 or 85 % of relative humidity at 30, 40 and 50 °C for up to 19 days. During this time, total polyphenols (TP), total monomeric anthocyanin, TEAC, ORAC<sub>PGR</sub>, and color were monitored. Biomarkers TEAC, ORAC<sub>PGR</sub>, antioxidant enzymes activities, protein carbonyls, and OXY-SCORE index were analyzed on healthy volunteers (<em>n</em> = 18, both genders, BMI = 19–25.5 kg/m<sup>2</sup>, age = 18–45 years, divided into a control group and an AOxTea consumption group) on time 0, after 2- and 4- weeks of twice daily consumption. During storage, TP and color did not significantly change, while anthocyanins and antioxidant capacity decreased significantly to up 22 and 43 % of their initial values, respectively, in the most severe conditions. Evaluation of the effect of AOxTea on humans showed a significant decrease in ORAC<sub>PGR</sub> and in protein carbonyls after 4 and 2 weeks, respectively, in the consumption group, however, OXY-SCORE values in both groups did not vary significantly. Results indicate that AOxTea has a considerable stability until reaching the typical maximum legal moisture for teas (10 %) and no significant effect of consumption in OXY-SCORE index was found.</div></div>","PeriodicalId":323,"journal":{"name":"Food Research International","volume":"219 ","pages":"Article 116982"},"PeriodicalIF":7.0,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604845","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