Foods 2022最新文献

{"title":"Chemopreventive Potential of Santolina chamaecyparissus against MNU-Induced Mammary Cancer in Female Wistar Rats","authors":"Tiago Azevedo, Jéssica Silva, Abigaël Valada, Lara Anjos, T. Finimundy, L. Barros, Manuela Matos, P. Oliveira","doi":"10.3390/foods2022-12981","DOIUrl":"https://doi.org/10.3390/foods2022-12981","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114008615","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 Fiber Addition on Wheat Bread Staling","authors":"E. Ostrowska-Ligȩza, Monika Miernicka, A. Górska, J. Bryś, R. Brzezińska, Magdalena Wirkowska-Wojdyła","doi":"10.3390/foods2022-12918","DOIUrl":"https://doi.org/10.3390/foods2022-12918","url":null,"abstract":"Bread is a staple grain product that many consumers eat every day. The quality and durability of bread depends, among others, on the recipe, the baking method, the bread cooling method after baking, and the way of packaging. Producers use a lot of techniques to extend the freshness of baking and delay the staling process. In order to extend the freshness of bread, producers add enzyme preparations, lipid compounds, emulsifiers or hydrocolloids to the recipe composition. The purpose of the work was to determine the effect of three types of fiber (wheat, oat, potato) with two fiber lengths on bread staling process. Type 750 bread wheat flour and fiber addition with a specific length of fiber in the amount of 2%, 4% and 6% (mass basis) were used to bake bread. Studies on the physical and chemical properties of flour were carried out. The bread volume, porosity and texture, crumb moisture and bread staling using differential scanning calorimetry on the day of baking, after 24 h, 72 h, were determined. Bread analysis was performed using a differential scanning calorimeter—DSC, Q200, TA Instruments. All measurements were made under a nitrogen atmosphere. The reference sample was an empty aluminium pan, hermetically sealed. The DSC curve of bread mass (10–15 mg) was obtained by heating the sample from −50 °C to 110 °C at heating rate of 5 K/min. Samples were analysed in triplicate. The control sample (without fiber addition) was characterized by the lowest enthalpy. The highest enthalpy in the case of the addition of fiber with shorter fiber length was found in bread with 6% wheat and 6% potato fiber. At 24 h after baking, it was found that the enthalpy of the control sample decreased. The same result was obtained in the analysis with the addition of 2% potato fiber with a shorter fiber and 2% oat fiber with a longer fiber. The greatest loss of water was recorded for bread with the addition of 6% oat fiber with shorter fiber. At 72 hours after baking, the test with the addition of 2% oat fiber with a shorter fiber, 6% potato fiber with a longer fiber, and the control sample were characterized by the highest loss of water. In the analysis with the addition of fiber with longer fiber length in the amount of 2% wheat, potato and 4% wheat, there was an increase in water content in the crumb compared to the research after baking. A significant effect of the fiber addition on the staling of wheat bread was found. Hardness of the crumb on the day of baking increased with higher fiber content. In the majority of samples with the addition of fiber, the moisture content of the crumb increased during storage. Citation: Ostrowska-Lig, E.;","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115358850","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":"Antimigratory Activity of Royal Jelly on HCT-116 Colorectal Cancer Cells","authors":"Milena M. Jovanović, Katarina Virijević, Jelena Pavić, Dejan Arsenijević, Katarina Pecić, Nikolina Kastratović, M. Zivanovic, D. Šeklić","doi":"10.3390/foods2022-12951","DOIUrl":"https://doi.org/10.3390/foods2022-12951","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"16 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114060327","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":"Investigation of Antibacterial Activity and Synergistic Antibacterial Potential of Sericin Protein Extracts","authors":"Sunhee Seo, Han-Seung Shin, Gitishree Das, J. Patra","doi":"10.3390/foods2022-13018","DOIUrl":"https://doi.org/10.3390/foods2022-13018","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127612561","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":"3D Food Printing: Effect of Apricot Pulp Concentration on Texture Analysis Profile and Image Analysis in a Gel Cylinder","authors":"Carmen Molina-Montero, Adrián Matas, M. Igual, J. Martínez-Monzó, P. García-Segovia","doi":"10.3390/foods2022-12950","DOIUrl":"https://doi.org/10.3390/foods2022-12950","url":null,"abstract":": Three-dimensional (3D) printing is an excellent technology for creating food products of any shape and dimension, with desired flavors and nutritional compositions. This study aimed to evaluate the effect of apricot pulp content on the stability and printability of bovine gelatin gels. ֯ Brix, pH, Texture Profile Analysis (TPA) and image analysis after 3D printing were measured. Bovine gelatin gels (5%) were formulated with different concentrations of apricot pulp (30%, 50%, and 70%), and cylinders of 3 cm in diameter and 1 cm in height were printed. An increase in firmness of the printed gel was observed with the rise in the pulp concentration. Concerning image analysis, it was observed that as the concentration of apricot pulp (AP) in the samples increased, there was minor deformation of the height dimension. There were no significant differences ( p > 0.05) in pieces for the cylinder area, and all presented a 12% area deformation. From the results obtained, it can be said that the 70% apricot pulp sample has the best texture profile and is the sample with the slightest deformation.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"08 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130759765","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":"Study of the Antihypertensive Peptides Derived from Alpha-Lactalbumin Hydrolysate after Simulation of Digestion","authors":"Antonella Alba, J. Báez, A. M. Fernández-Fernández, Agustina E. Nardo, M. Añón, A. Medrano, M. Paulino","doi":"10.3390/foods2022-12972","DOIUrl":"https://doi.org/10.3390/foods2022-12972","url":null,"abstract":"Oxidative stress and free radical generation have been linked to a multitude of Noncommunicable Chronic Diseases (NCDs) 1 . Dietary antioxidants can help the body reduce oxidative stress 2 . Protein hydrolysates, sources of bioactive peptides, are widely used in food technology for their nutritional and functional properties (antioxidant, antihypertensive, etc) that depend on their physicochemical and structural characteristics 4,5 . The aim of this work was to correlate the antihypertensive activity found in vitro with in silico studies and to evaluate possible structure-activity relationships and possible mechanisms of antihypertensive capacity of the obtained peptides.","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131517566","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":"Review of Ayurvedic Health Drinks and Liquid Nutrition Explained in Kshemakutuhala","authors":"R. K. Hima, A. Mohanan, D. S., R. K. J. Sankar","doi":"10.3390/foods2022-12997","DOIUrl":"https://doi.org/10.3390/foods2022-12997","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134584593","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 Use of Thermal and Chromatographic Methods in the Assessment of Fat Isolated from Micellar Casein","authors":"A. Górska, Diana Mańko-Jurkowska, Patryk Strzyżewski","doi":"10.3390/foods2022-13005","DOIUrl":"https://doi.org/10.3390/foods2022-13005","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131790785","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":"Chemical and Nutritional Characterization of By-Products from the Wine Industry—Source of Healthy Ingredients for the Formulation of Nutraceuticals and Functional Foods","authors":"F. Chamorro, P. Otero, María Carpena Rodríguez, P. García-Oliveira, A. Pereira, Rosa Pérez-Gregorio, M. Fraga-Corral, Jianbo Xiao, J. Simal-Gándara, M. Prieto","doi":"10.3390/foods2022-12960","DOIUrl":"https://doi.org/10.3390/foods2022-12960","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"201 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133842255","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":"Composition, Physicochemical and Antioxidant Properties of Tropical Almond (Terminalia catappa L.) Oil as a Novel Source of Lipids","authors":"Pramod Bandara, A. Jayasooriya, M. Senevirathne","doi":"10.3390/foods2022-12956","DOIUrl":"https://doi.org/10.3390/foods2022-12956","url":null,"abstract":"","PeriodicalId":341898,"journal":{"name":"Foods 2022","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124064118","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}