Foods最新文献 - Book学术

Heat Stability Assessment of Milk: A Review of Traditional and Innovative Methods 牛奶的热稳定性评估：传统和创新方法综述

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142236

Jianfeng Wu, Simin Chen, P. Van der Meeren

引用次数: 0

Recent Advances of Natural Pentacyclic Triterpenoids as Bioactive Delivery System for Synergetic Biological Applications 天然五环三萜类化合物作为生物活性传递系统用于协同生物应用的最新进展

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142226

W. Teng, Zixiao Zhou, Jinxuan Cao, Qing Guo

引用次数: 0

Effects of Chlorich®EnergyBoost on Enhancing Physical Performance and Anti-Fatigue Properties in Mice Chlorich®EnergyBoost 对提高小鼠体能和抗疲劳性能的影响

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142232

Shih-An Yang, Po-Hsun Cheng, Yi-Ju Hsu, Shu-Feng Cheng, Meng-Hsueh Amanda Lin, Chi-Chang Huang

{"title":"Effects of Chlorich®EnergyBoost on Enhancing Physical Performance and Anti-Fatigue Properties in Mice","authors":"Shih-An Yang, Po-Hsun Cheng, Yi-Ju Hsu, Shu-Feng Cheng, Meng-Hsueh Amanda Lin, Chi-Chang Huang","doi":"10.3390/foods13142232","DOIUrl":"https://doi.org/10.3390/foods13142232","url":null,"abstract":"Chlorich®EnergyBoost, a water extract obtained from Chlorella sorokiniana, has been proposed to enhance physical performance and provide anti-fatigue effects. This study assessed the impact of Chlorich®EnergyBoost supplementation on physical performance and its anti-fatigue properties. Twenty-four mice were allocated into four groups: (1) the control group receiving only water,;(2) the 1X group (49.2 mg/kg/day); (3) the 2X group (98.4 g/kg/day); and (4) the 5X group (246 g/kg/day). All groups were orally administered the supplements for four consecutive weeks. The evaluation included grip strength, swimming endurance, an exhaustion test, and serum biochemistry analysis. Additionally, the study examined the bioactive peptides through matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS) and conducted bacterial reverse mutation and acute oral toxicity tests for safety assessment. The findings indicated that Chlorich®EnergyBoost supplementation led to a significant reduction in serum lactate levels by 14.08% to 22.54% and blood urea nitrogen levels by 12.23% to 16.76%, an increase in the lactate clearance rate by 0.28 to 0.35, an enhancement of muscle glycogen storage by 1.10 to 1.44-fold, and hepatic glycogen storage by 1.41 to 1.47-fold. These results demonstrated dose-dependent effects. MALDI-TOF analysis revealed the expression of dihydrolipoamide dehydrogenase and superoxide dismutase. Both the bacterial reverse mutation and acute oral toxicity tests showed no adverse effects.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641649","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}

引用次数: 0

Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility 食物基质对姜黄素体外口服生物可及性影响的概率模型分析

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142234

Kevin de Castro Cogle, M. Kubo, F. Merlier, Alexandra Josse, M. Anastasiadi, F. Mohareb, Claire Rossi

{"title":"Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility","authors":"Kevin de Castro Cogle, M. Kubo, F. Merlier, Alexandra Josse, M. Anastasiadi, F. Mohareb, Claire Rossi","doi":"10.3390/foods13142234","DOIUrl":"https://doi.org/10.3390/foods13142234","url":null,"abstract":"The bioaccessibility of bioactive compounds plays a major role in the nutritional value of foods, but there is a lack of systematic studies assessing the effect of the food matrix on bioaccessibility. Curcuminoids are phytochemicals extracted from Curcuma longa that have captured public attention due to claimed health benefits. The aim of this study is to develop a mathematical model to predict curcuminoid’s bioaccessibility in biscuits and custard based on different fibre type formulations. Bioaccessibilities for curcumin-enriched custards and biscuits were obtained through in vitro digestion, and physicochemical food properties were characterised. A strong correlation between macronutrient concentration and bioaccessibility was observed (p = 0.89) and chosen as a main explanatory variable in a Bayesian hierarchical linear regression model. Additionally, the patterns of food matrix effects on bioaccessibility were not the same in custards as in biscuits; for example, the hemicellulose content had a moderately strong positive correlation to bioaccessibility in biscuits (p = 0.66) which was non-significant in custards (p = 0.12). Using a Bayesian hierarchical approach to model these interactions resulted in an optimisation performance of r2 = 0.97 and a leave-one-out cross-validation score (LOOCV) of r2 = 0.93. This decision-support system could assist the food industry in optimising the formulation of novel food products and enable consumers to make more informed choices.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641614","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}

引用次数: 0

Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest 转录组和生理学分析揭示了超声波抑制草莓采收后香气变化的可能机制

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142231

Yutong Li, Siyue Liu, Huiyu Kuang, Junyi Zhang, Bei Wang, Shaojia Wang

{"title":"Transcriptomic and Physiological Analysis Reveals the Possible Mechanism of Inhibiting Strawberry Aroma Changes by Ultrasound after Harvest","authors":"Yutong Li, Siyue Liu, Huiyu Kuang, Junyi Zhang, Bei Wang, Shaojia Wang","doi":"10.3390/foods13142231","DOIUrl":"https://doi.org/10.3390/foods13142231","url":null,"abstract":"The volatile compounds in strawberries play a significant role in the formation of strawberry aroma. However, these compounds undergo continual changes during storage, resulting in a decline in quality. In this study, a total of 67 volatile organic compounds (VOCs) were identified in strawberries through quantitative analysis. At the end of the storage period, the VOC content in the ultrasonic group was 119.02 µg/kg higher than that in the control group. The results demonstrated that the ultrasonic treatment increased the contents of terpenes and esters at the end of storage. Among these, linalool increased from 67.09 to 91.41 µg/kg, while ethyl cinnamate increased from 92.22 to 106.79 µg/kg. Additionally, the expression of the key metabolic genes closely related to these substances was significantly up-regulated. The expression of the FaNES gene, related to terpene metabolism, was up-regulated by 2.8 times in the second day, while the expression of the FaAAT gene, related to ester metabolism, was up-regulated by 1.5 times. In summary, this study provides a theoretical basis for exploring the mechanism of ultrasonic effect on strawberry flavor and quality after harvest.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643409","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}

引用次数: 0

Development and Validation of a High-Performance Liquid Chromatography Diode Array Detector Method to Measure Seven Neonicotinoids in Wheat 开发并验证测量小麦中七种新烟碱的高效液相色谱二极管阵列检测器方法

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142235

S. Seccia, Stefania Albrizio, Elena Morelli, I. Dini

{"title":"Development and Validation of a High-Performance Liquid Chromatography Diode Array Detector Method to Measure Seven Neonicotinoids in Wheat","authors":"S. Seccia, Stefania Albrizio, Elena Morelli, I. Dini","doi":"10.3390/foods13142235","DOIUrl":"https://doi.org/10.3390/foods13142235","url":null,"abstract":"Neonicotinoids (NEOs), used as insecticides against aphids, whiteflies, lepidopterans, and beetles, have numerous detrimental impacts on human health, including chronic illnesses, cancer, infertility, and birth anomalies. Monitoring the residues in food products is necessary to guarantee public health and ecological balance. The present work validated a new method to measure seven neonicotinoid insecticides (acetamiprid ACT, clothianidin CLT, dinotefuran DNT, imidacloprid IMD, nitenpyram NTP, thiacloprid TCP, and thiamethoxan THT) in wheat. The analytical procedure was based on simple and fast wheat sample cleanup using solid-phase extraction (SPE) to remove interferents and enrich the NEOs, alongside the NEOs’ separation and quantification by reverse-phase chromatography coupled with a diode array detector (DAD). The validation process was validated using the accuracy profile strategy, a straightforward decision tool based on the measure of the total error (bias plus standard deviation) of the method. Our results proved that, in the future, at least 95% of the results obtained with the proposed method would fall within the ±15% acceptance limits. The test’s cost-effectiveness, rapidity, and simplicity suggest its use for determining the levels of acetamiprid, clothianidin, dinotefuran, imidacloprid, nitenpyram, thiacloprid, and thiamethoxam in routine analyses of wheat.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643654","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}

引用次数: 0

Scenario Analysis of Food Phosphorus Footprint in Kisumu, a Lakeside East African City in Lake Victoria (Kenya) 东非维多利亚湖畔城市基苏木（肯尼亚）的食物磷足迹情景分析

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142225

Zheng Guo, Sophia Shuang Chen, G. Kattel, Wenyi Qiao, Linglong Lu, Rong Li, Anna Charles Mkumbo

{"title":"Scenario Analysis of Food Phosphorus Footprint in Kisumu, a Lakeside East African City in Lake Victoria (Kenya)","authors":"Zheng Guo, Sophia Shuang Chen, G. Kattel, Wenyi Qiao, Linglong Lu, Rong Li, Anna Charles Mkumbo","doi":"10.3390/foods13142225","DOIUrl":"https://doi.org/10.3390/foods13142225","url":null,"abstract":"Increased food production and consumption patterns have resulted in higher urban food phosphorus footprints, leading to a series of resource and environmental problems worldwide. We quantified the food phosphorus footprint of the African city of Kisumu using substance flow analysis. Our aim was to develop Kisumu’s sustainable phosphorus management framework so that the city would reduce phosphorus losses into the food system. Our results show that in the year 2023, the import and export of food phosphorus in the Kisumu food system was 2730.26 ± 2.7% t P yr−1 and 3297.05 ± 2.4% t P yr−1, respectively. There was −566.79 ± −18% t P yr−1 food phosphorus deficit in the Kisumu food system. Crop planting subsystem runoff/leaching/erosion loss, household consumption subsystem waste loss, and pit latrine subsystem blackwater loss are the major pathways of phosphorus losses into the environment and the main contributors to the food phosphorus footprint in the city. The 2030 scenario analysis shows that implementing a comprehensive scenario scheme throughout the entire lifecycle process from phosphorus input to waste disposal is the best choice for reducing phosphorus losses and suppressing the growth of food phosphorus footprint in the future. Our study shows that the food phosphorus footprint in the Kisumu food system was 0.67 kg P cap−1yr−1 in 2023, which is still at a low level but may enter a continuous upward trend with the improvement of socio-economic development of the city. In our framework, we have proposed a few essential measures that include urine separation, installation of septic tank, adjustment of dietary structure, flexible layout of sanitary disposal facilities, and separation of organic waste streams to reduce food phosphorus footprints in Kisumu. Given the similarity of cities along the shores of Lake Victoria, our calculation methods and management strategies can be applied to other cities in the region.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141641860","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}

引用次数: 0

Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring 智能食品包装：富含蓝莓花青素的壳聚糖/明胶混合季铵薄膜，用于虾和牛奶新鲜度监测

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142237

Dan Chen, Jialiang Lv, Ao Wang, Huimin Yong, Jun Liu

{"title":"Intelligent Food Packaging: Quaternary Ammonium Chitosan/Gelatin Blended Films Enriched with Blueberry Anthocyanin-Derived Cyanidin for Shrimp and Milk Freshness Monitoring","authors":"Dan Chen, Jialiang Lv, Ao Wang, Huimin Yong, Jun Liu","doi":"10.3390/foods13142237","DOIUrl":"https://doi.org/10.3390/foods13142237","url":null,"abstract":"Blueberry anthocyanin-derived cyanidin (BAC) was used to prepare a series of responsive food freshness packaging films by compounding it with quaternary chitosan (QC) and gelatin (G). The fundamental properties, pH sensitivity, and functional attributes of the films were examined. The BAC solutions exhibited notable variations in color (from red to pink to violet) under different pH conditions. The incorporation of BAC resulted in improved UV–vis shielding capabilities but compromised the mechanical strength of the films (with tensile strength values from 85.02 to 44.89 MPa, elongation at break from 13.08% to 3.6%, and water vapor transmission rates from 5.24 × 10−9 to 7.80 × 10−9 g m−1 s−1 Pa−1). The QC-G-BAC films, containing 5–15 wt% BAC, exhibited noticeable color changes in acidic/ammonia environments within a short timeframe, easily discernible to the naked eye. Furthermore, the inclusion of BAC significantly enhanced the antioxidant and antimicrobial properties of the films. The addition of 5–15 wt% BAC to QC-G-BAC films could be employed for assessing the freshness of fresh shrimp (from red to dark red) and pasteurized milk (from red to dark earthy yellow). Among them, the total color difference (ΔE) of QC-G-BAC5 film was significantly correlated with the pH, acidity, and total colony count of pasteurized milk (R = 0.846, −0.930, −0.908, respectively). This new concept in smart packaging offers a straightforward and user-friendly freshness indicator.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141640323","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}

引用次数: 0

Comprehensive Amelioration of Metabolic Dysfunction through Administration of Lactiplantibacillus plantarum APsulloc 331261 (GTB1™) in High-Fat-Diet-Fed Mice 通过服用植物乳杆菌 APsulloc 331261 (GTB1™) 全面改善高脂饮食小鼠的代谢功能障碍

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142227

Bobae Kim, Yuri Lee, Chungho Lee, Eun Sung Jung, Hyeji Kang, W.H. Holzapfel

{"title":"Comprehensive Amelioration of Metabolic Dysfunction through Administration of Lactiplantibacillus plantarum APsulloc 331261 (GTB1™) in High-Fat-Diet-Fed Mice","authors":"Bobae Kim, Yuri Lee, Chungho Lee, Eun Sung Jung, Hyeji Kang, W.H. Holzapfel","doi":"10.3390/foods13142227","DOIUrl":"https://doi.org/10.3390/foods13142227","url":null,"abstract":"The beneficial effects of probiotics for the improvement of metabolic disorders have been studied intensively; however, these effects are evident in a probiotic strain-specific and disease-specific manner. Thus, it is still essential to evaluate the efficacy of each strain against a target disease. Here, we present an anti-obese and anti-diabetic probiotic strain, Lactiplantibacillus plantarum APsulloc331261 (GTB1™), which was isolated from green tea and tested for safety previously. In high-fat-diet-induced obese mice, GTB1™ exerted multiple beneficial effects, including significant reductions in adiposity, glucose intolerance, and dyslipidemia, which were further supported by improvements in levels of circulating hormones and adipokines. Lipid metabolism in adipose tissues was restored through the activation of PPAR/PGC1α signaling by GTB1™ treatment, which was facilitated by intestinal microbiota composition changes and short-chain fatty acid production. Our findings provide evidence to suggest that GTB1™ is a potential candidate for probiotic supplementation for comprehensive improvement in metabolic disorders.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141640485","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}

引用次数: 0

Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat 姜黄素对鸡肉氨基酸、脂肪酸和挥发性化合物概况的膳食影响

Foods Pub Date : 2024-07-16 DOI: 10.3390/foods13142230

Ying Shu, Fengyang Wu, Wei Yang, Wenhui Qi, Runyang Li, Zhisheng Zhang

{"title":"Dietary Effect of Curcumin on Amino Acid, Fatty Acid, and Volatile Compound Profiles of Chicken Meat","authors":"Ying Shu, Fengyang Wu, Wei Yang, Wenhui Qi, Runyang Li, Zhisheng Zhang","doi":"10.3390/foods13142230","DOIUrl":"https://doi.org/10.3390/foods13142230","url":null,"abstract":"This study investigated the dietary effect of curcumin (CUR) on amino acid, 5′-nucleotides, fatty acid, and volatile compound profiles of chicken meat. A total of 400 healthy 1-day-old broiler male chicks were divided into 4 groups (n = 10) and fed either a basal diet or a diet with the addition of CUR with concentrations of 100 mg/kg, 150 mg/kg, and 200 mg/kg for 43 days. The results show that the addition of CUR in chicken diets is conducive to promoting the deposition of amino acids and increasing the content of 5′-nucleotides in chicken meat, reducing the contents of saturated fatty acid (SFA) and C20:4 n6 but increasing the ratio between polyunsaturated fatty acid (PUFA) and SFA. In addition, the volatile compound profile shows that the main volatile compounds in chicken meat are aldehydes (including hexanal, heptanal, octanal, and nonanal), with significant increases in their contents observed among chickens in the CUR-intake group. Moreover, it has been found that (E, E)-2,4-nonadienal, trans-2-decenal, benzaldehyde, and trans-2-octenal in chicken meat can significantly increase its overall aroma, and the addition of CUR with 150 mg/kg had the best effect on improving nutritional quality and flavor of chicken meat. This study provides a basis for the comprehensive utilization of CUR as a feed additive with the potential to substitute antibiotics.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141643082","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}

引用次数: 0