Foods Pub Date : 2024-06-10 DOI: 10.3390/foods13121823

M. L. Castelló, Tomás Sesé, F. J. García-Mares, M. Juan-Borrás, M. Ortolá

{"title":"Influence of Boiling Time on Chemical Composition and Properties of Tender and Mature Moringa Pods","authors":"M. L. Castelló, Tomás Sesé, F. J. García-Mares, M. Juan-Borrás, M. Ortolá","doi":"10.3390/foods13121823","DOIUrl":"https://doi.org/10.3390/foods13121823","url":null,"abstract":"Moringa oleifera is a plant native to India that is well adapted to warm climates with a high yield and low agronomic requirements. Pods are one of the edible parts of this plant and are commonly consumed in some places, (India, Morocco, etc.) when in an early vegetative state. However, both production and consumption of this plant are scarce and seasonal in Europe and treatments to extend its shelf life are required. Therefore, the aim of this study has been to evaluate the variation in the physicochemical properties of Moringa oleifera pods at two stages of maturity, tender and mature, in terms of mass variation, optical and mechanical properties, protein content, total antioxidant capacity and phenolic profile, after boiling them in tap water at 100 °C for different lengths of time (0, 2, 5, 8, 12, 16, and 20 min). The mass of the tender pods increased by 15% during cooking, while the mature pods gradually lost weight. The protein content was approximately 4% with no significant change brought about by cooking. Ferulic, trans-cinnamic, p-coumaric, and ellagic acids were found in the fresh pods. During cooking, these phenols disappeared, and others appeared, including epicatechin and quercetin 3-glucoside, especially in the tender pods. In conclusion, boiling could contribute to an improvement in the organoleptic properties of moringa pods and to an extension of their storage and to wider availability on the market.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141360522","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

Can Non-farm Employment Improve Dietary Diversity of Left-Behind Family Members in Rural China? 非农就业能否改善中国农村留守家庭成员的膳食多样性？

Foods Pub Date : 2024-06-10 DOI: 10.3390/foods13121818

Yonghu Zhang, Yi-feng Zhang, Tingjin Wang

{"title":"Can Non-farm Employment Improve Dietary Diversity of Left-Behind Family Members in Rural China?","authors":"Yonghu Zhang, Yi-feng Zhang, Tingjin Wang","doi":"10.3390/foods13121818","DOIUrl":"https://doi.org/10.3390/foods13121818","url":null,"abstract":"Rural residents in China are still at risk of malnutrition, and increasing dietary diversity is crucial to improving their health. This study empirically analyzed the impact of non-farm employment on the dietary diversity of rural left-behind family members based on the China Land Economy Survey (CLES) 2020–2021 panel data at the farm and village levels. Dietary diversity was measured using the dietary diversity score (DDS) and the Chinese Food Guide Pagoda Score (CFGPS). The empirical results show that non-farm employment significantly enhances the dietary diversity of rural left-behind household members, including animal food diversity and plant food diversity. This result verifies the altruism phenomenon of non-farm employment in family diet. Mechanism analysis shows that non-farm employment enhances the dietary diversity of rural left-behind family members by increasing the level of family income, Internet accessibility, and family education. Heterogeneity analysis shows that non-farm employment does not enhance the dietary diversity of rural empty nesters and even has a negative impact. This reminds us that the nutritional health of rural empty nesters needs attention in the context of rapid urbanization and aging.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141363211","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

Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties 从小麦面筋中提取的硒螯合肽：体外功能特性

Foods Pub Date : 2024-06-10 DOI: 10.3390/foods13121819

Yinchen Hou, Xinyang Chen, Mingyi Zhang, Shengru Yang, Aimei Liao, Long Pan, Zhen Wang, Xiaolin Shen, Xiaoqing Yuan, Jihong Huang

{"title":"Selenium-Chelating Peptide Derived from Wheat Gluten: In Vitro Functional Properties","authors":"Yinchen Hou, Xinyang Chen, Mingyi Zhang, Shengru Yang, Aimei Liao, Long Pan, Zhen Wang, Xiaolin Shen, Xiaoqing Yuan, Jihong Huang","doi":"10.3390/foods13121819","DOIUrl":"https://doi.org/10.3390/foods13121819","url":null,"abstract":"The efficacy of selenium-chelating polypeptides derived from wheat protein hydrolysate (WPH-Se) includes enhancing antioxidant capacity, increasing bioavailability, promoting nutrient absorption, and improving overall health. This study aimed to enhance the bioavailability and functional benefits of exogenous selenium by chelating with wheat gluten protein peptides, thereby creating bioactive peptides with potentially higher antioxidant capabilities. In this study, WPH-Se was prepared with wheat peptide and selenium at a mass ratio of 2:1, under a reaction system at pH 8.0 and 80 °C. The in vitro antioxidant activity of WPH-Se was evaluated by determining the DPPH, OH, and ABTS radical scavenging rate and reducing capacity under different conditions, and the composition of free amino acids and bioavailability were also investigated at various digestion stages. The results showed that WPH-Se possessed significant antioxidant activities under different conditions, and DPPH, OH, and ABTS radical scavenging rates and reducing capacity remained high at different temperatures and pH values. During gastrointestinal digestion in vitro, both the individual digestate and the final digestate maintained high DPPH, OH, and ABTS radical scavenging rates and reducing capacity, indicating that WPH-Se was able to withstand gastrointestinal digestion and exert antioxidant effects. Post-digestion, there was a marked elevation in tryptophan, cysteine, and essential amino acids, along with the maintenance of high selenium content in the gastrointestinal tract. These findings indicate that WPH-Se, with its enhanced selenium and amino acid profile, serves as a promising ingredient for dietary selenium and antioxidant supplementation, potentially enhancing the nutritional value and functional benefits of wheat gluten peptides.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141365825","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

Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products 蛋白蛋白质-寡糖糖基化产物加热聚集制备的双乳液凝胶的性质和稳定性机理研究

Foods Pub Date : 2024-06-10 DOI: 10.3390/foods13121822

Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yan-jun Yang, Yujie Su

{"title":"Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products","authors":"Qianwen Zhao, Cheng Lu, Cuihua Chang, Luping Gu, Junhua Li, Lulu Guo, Shende Hu, Zijian Huang, Yan-jun Yang, Yujie Su","doi":"10.3390/foods13121822","DOIUrl":"https://doi.org/10.3390/foods13121822","url":null,"abstract":"Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it’s poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141363998","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

LC-QTOF/MS-Based Profiling of the Phytochemicals in Ice Plant (Mesembryanthemum crystallinum) and Their Bioactivities 基于 LC-QTOF/MS 的冰草（Mesembryanthemum crystallinum）植物化学成分及其生物活性分析

Foods Pub Date : 2024-06-10 DOI: 10.3390/foods13121820

Mira Oh, Ah-Ram Han, Jaeyoun Lee, Sang Yoon Choi, J. Choi, Nho-Eul Song, Hee-Do Hong, Y. Rhee, Chang-Won Cho

{"title":"LC-QTOF/MS-Based Profiling of the Phytochemicals in Ice Plant (Mesembryanthemum crystallinum) and Their Bioactivities","authors":"Mira Oh, Ah-Ram Han, Jaeyoun Lee, Sang Yoon Choi, J. Choi, Nho-Eul Song, Hee-Do Hong, Y. Rhee, Chang-Won Cho","doi":"10.3390/foods13121820","DOIUrl":"https://doi.org/10.3390/foods13121820","url":null,"abstract":"Recent assessments of the correlations between food and medicine underscore the importance of functional foods in disease prevention and management. Functional foods offer health benefits beyond basic nutrition, with fresh fruits and vegetables being particularly prominent because of their rich polyphenol content. In this study, we elucidated the phytochemicals in ice plant (Mesembryanthemum crystallinum), a globally consumed vegetable, using an LC-QTOF/MS-based untargeted detection method. The phytochemicals were clustered based on their structural similarity using molecular networking and annotated using the in silico tool for network annotation propagation. To identify the bioactive compounds, eight compounds were isolated from ice plant extracts. These compounds were identified using extensive spectroscopic methods, including 1H and 13C nuclear magnetic resonance (NMR) spectroscopy. Additionally, we evaluated the antioxidant and anti-inflammatory activities of all the isolates. Among the tested compounds, three showed antioxidant activity and all eight showed anti-inflammatory activity, demonstrating the potential of ice plant as a functional food.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141364547","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

Liposomes as Carriers of Bioactive Compounds in Human Nutrition 脂质体作为人体营养中生物活性化合物的载体

Foods Pub Date : 2024-06-09 DOI: 10.3390/foods13121814

M. Rudzińska, A. Grygier, Geoffrey Knight, D. Kmiecik

{"title":"Liposomes as Carriers of Bioactive Compounds in Human Nutrition","authors":"M. Rudzińska, A. Grygier, Geoffrey Knight, D. Kmiecik","doi":"10.3390/foods13121814","DOIUrl":"https://doi.org/10.3390/foods13121814","url":null,"abstract":"This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingredients, which can either be individual compounds or plant extracts. Another very interesting application of liposomes is their use as antimicrobial carriers to protect food products from spoilage during storage. The encapsulation of food ingredients in liposomes can increase their bioavailability, which is particularly important for compounds with health-promoting properties but low bioavailability. Particular attention was paid to compounds such as phytosterols, which lower blood cholesterol levels but have very low absorption in the human body. In addition, consumer expectations and regulations for liposomes in food are discussed. To date, no in vivo human studies have been conducted to indicate which encapsulation methods give the best results for gastrointestinal effects and which food-added substances are most stable during food storage and processing. The paper identifies further lines of research that are needed before liposomes can be introduced into food.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141366800","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

Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition 用于预测肉质的组合松弛光谱：木质胸脯肉肉片案例研究

Foods Pub Date : 2024-06-09 DOI: 10.3390/foods13121816

Bin Pang, Brian Bowker, Seung-Chul Yoon, Yi Yang, Jian Zhang, Changhu Xue, Yaoguang Chang, Jingxin Sun, Zhuang Hong

引用次数: 0

Insect Protein as a Component of Meat Analogue Burger 作为肉类模拟汉堡成分的昆虫蛋白

Foods Pub Date : 2024-06-08 DOI: 10.3390/foods13121806

Anna Krawczyk, J. Fernández‐López, Anna Zimoch-Korzycka

{"title":"Insect Protein as a Component of Meat Analogue Burger","authors":"Anna Krawczyk, J. Fernández‐López, Anna Zimoch-Korzycka","doi":"10.3390/foods13121806","DOIUrl":"https://doi.org/10.3390/foods13121806","url":null,"abstract":"Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein—Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue’s pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370336","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

Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments 为咀嚼或吞咽障碍患者探索叉拌菜肴中食物口腔加工的质地和生物力学原理

Foods Pub Date : 2024-06-08 DOI: 10.3390/foods13121807

K. Ismael-Mohammed, M. Bolívar-Prados, Laura Laguna, Adrian Nuñez Lara, P. Clavé

{"title":"Exploring Texture and Biomechanics of Food Oral Processing in Fork-Mashable Dishes for Patients with Mastication or Swallowing Impairments","authors":"K. Ismael-Mohammed, M. Bolívar-Prados, Laura Laguna, Adrian Nuñez Lara, P. Clavé","doi":"10.3390/foods13121807","DOIUrl":"https://doi.org/10.3390/foods13121807","url":null,"abstract":"Texture-modified diets (TMDs) are a primary compensatory treatment for hospitalized older patients with swallowing and mastication disorders. Nevertheless, the lack of a protocol for evaluating their objective textural properties hampers their industrialization and optimal patient care. Objectives: This study aimed (a) to evaluate the textural properties (maximum force, cohesiveness, and adhesiveness) and biomechanics of food oral processing (mastication cycles, time, and frequency) of ten fork-mashable dishes (Texture E BDA/IDDSI level 6), (b) to explore the impact of oral processing on texture, and (c) to measure the properties of the ready-to-swallow bolus (RSB) in healthy adults. Methods: The textural properties (maximum force, cohesiveness, and adhesiveness) of ten dishes were analyzed with a texture analyzer before and after oral processing (RSB) in five healthy adults (30 ± 3.9, 3 women). Surface electromyography was used to measure mastication cycles, time, and frequency. Results: The pre-mastication Texture Profile Analysis (TPA)-averaged values of maximum force ranged from 0.65 to 2.73 N, cohesiveness was 0.49–0.87, and adhesiveness was 0.01–0.95 N·s. Masticatory Cycles (46.87–19.13 MC) and time (36.73–15.80 S) from whole samples to RSB greatly and significantly differed among dishes, although frequency did not (1.68–1.11 MC/T). Post-mastication RSB TPA-averaged values of maximum force ranged from 0.70 to 2.24 N; cohesiveness, 0.49–0.73; and adhesiveness, 0.01–1.14 N·s. Conclusions: Despite all dishes being classified by the same qualitative descriptor (BDA level E/IDDSI level 6), there was a large and significant variation in their textural properties (maximum force, cohesiveness, and adhesiveness) when measured in SI units. In addition, in healthy adults, the masticatory cycles and time to achieve RSB greatly differed, whereas masticatory frequency remained quite constant.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141369718","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

Application of Surface-Enhanced Raman Spectroscopy Combined with Immunoassay for the Detection of Adrenoceptor Agonists 应用表面增强拉曼光谱与免疫测定相结合检测肾上腺素受体激动剂

Foods Pub Date : 2024-06-08 DOI: 10.3390/foods13121805

Yao Wang, Yubing Jing, Jinbo Cao, Yingying Sun, Kaitong Guo, Xiujin Chen, Zhaozhou Li, Qiaoqiao Shi, Xiaofei Hu

引用次数: 0

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