Foods 2023 Pub Date : 2023-12-15 DOI: 10.3390/foods2023-15138

I. Piasecka, A. Górska, Marko Obranović, S. Kalisz, Ana Dobrinčić, Erika Dobroslavić, E. Ostrowska-Ligȩza, R. Brzezińska, V. Dragović-Uzelac

{"title":"The Quality Assessment of Oils Obtained from Berry Fruit Seeds Using Pressurized Liquid Extraction","authors":"I. Piasecka, A. Górska, Marko Obranović, S. Kalisz, Ana Dobrinčić, Erika Dobroslavić, E. Ostrowska-Ligȩza, R. Brzezińska, V. Dragović-Uzelac","doi":"10.3390/foods2023-15138","DOIUrl":"https://doi.org/10.3390/foods2023-15138","url":null,"abstract":": Berry fruit seeds should be treated as a valuable waste product of fruit industry. In the following study oils from cranberry, black currant, red currant, strawberry and chokeberry seeds were extracted by conventional and pressurized liquid extraction. The quality of oils was assessed by determining oxidative stability (onset and maximum time of induction) with the use of pressure differential scanning calorimetry, fatty acids composition by gas chromatography and health indices, such as atherogenicity, thrombogenicity and hypocholesterolemic indexes. Additionally, health-promoting index was calculated. It was found that fatty acid profile was not affected when pressurized liquid extraction was used. Major fatty acid in the studied oils was linoleic acid ranging from 36% for cranberry seed oil to 69% for chokeberry seed oil, followed by α -linolenoic acid in case of cranberry, strawberry and redcurrant seed oils or by oleic acid for chokeberry and blackcurrant seed oils. The oxidative stability of fats extracted with the use of pressurized solvent was significantly lower, comparing to oils obtained in conventional extraction process e.g., maximum induction time for conventionally extracted chokeberry seed oil was 40.74 ± 0.66 min and 9.24 ± 0.57 min when pressurized liquid extraction was applied. The studied oils had low values of atherogenicity and thrombogenicity indexes, what with combination with high values of hypocholesterolemic index allow to qualify them for high nutritional quality oils. However, further studies, regarding process optimization in order to obtain oils with improved quality, mainly better oxidative stability, is needed.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"78 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139177481","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 Consumption of Edible Mushrooms for Disease Prevention: A Literature Overview 膳食中食用菌对预防疾病的作用：文献综述

Foods 2023 Pub Date : 2023-11-14 DOI: 10.3390/foods2023-15049

M. Antonelli, Davide Donelli

{"title":"Dietary Consumption of Edible Mushrooms for Disease Prevention: A Literature Overview","authors":"M. Antonelli, Davide Donelli","doi":"10.3390/foods2023-15049","DOIUrl":"https://doi.org/10.3390/foods2023-15049","url":null,"abstract":": Edible mushrooms have played a significant role in dietary habits, culinary traditions, folk medicine, myths and culture since ancient times. This study aims to understand if regular consumption of edible mushrooms as a part of a balanced diet can have some specific beneficial effects on health, especially in preventive medicine. PubMed and Google Scholar were screened for relevant literature reviews, and five articles were included in this work. Overall, mushroom dietary intake was associated with reduced neoplasm incidence, particularly breast cancer, improved glucose, lipid, and vitamin D levels. However, changes in cholesterol levels were not detected in all studies, and no significant effect was shown for modifications in blood pressure and body weight. In conclusion, the evidence available suggests that a balanced diet including a serving of edible mush-rooms at least two-to-three times a week may decrease cancer and metabolic risk in the long run, thus contributing to reducing all-cause mortality risk. The quality of mushrooms and their nutritional characteristics is fundamental to ensure consumer product safety. Further studies should investigate in more depth the effects on health of different mushroom species consumed regularly and the exact minimum amount associated with significant benefits.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"2005 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139277740","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

Insight into the Alpha-Glucosidase Inhibitory Potentials of Curcuma longa Methanolic Extracts and Phytochemicals: An In Vitro and In Silico Study 洞察莪术甲醇提取物和植物化学物质的α-葡萄糖苷酶抑制潜能：体外和硅学研究

Foods 2023 Pub Date : 2023-10-31 DOI: 10.3390/foods2023-15514

Ada-Jesus Mercy Okechukwu, E. Okeke, Kingsley Nnaechetam Eze, W. C. F. Ezeorba, T. Ezeorba

引用次数: 0

Characterisation and Quantification of Phenolic Compounds in Honeys from Sierra Nevada (Granada) 内华达山脉（格拉纳达）蜂蜜中酚类化合物的特征与定量

Foods 2023 Pub Date : 2023-10-31 DOI: 10.3390/foods2023-15513

Marta Palma-Morales, Alessandro Balzani, Jesús R. Huertas, L. Mercolini, Celia Rodríguez-Pérez

引用次数: 0

Comparative Cytotoxic Assessment of Hydro-Methanolic Extracts Derived from Ripe Morinda citrifolia L. Fruit (Fresh, Dried, Pasteurized Juice) and Dried Seeds on Eukaryotic Normal and Carcinogenic Cellular Models 成熟海巴戟果（鲜果、干果、巴氏杀菌果汁）和干种子水甲醇提取物对真核正常细胞和致癌细胞模型的细胞毒性比较评估

Foods 2023 Pub Date : 2023-10-31 DOI: 10.3390/foods2023-15511

H. G. A. S. Samarasinghe, Dona Chamara Kumari Illeperuma, K. Gunathilake

引用次数: 0

Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use 不同品种的食用大麻籽（Cannabis sativa L.）的脂肪含量特征

Foods 2023 Pub Date : 2023-10-31 DOI: 10.3390/foods2023-15515

David Gimeno-Martínez, M. Igual, P. García-Segovia, J. Martínez-Monzó, Juliana Navarro-Rocha

{"title":"Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use","authors":"David Gimeno-Martínez, M. Igual, P. García-Segovia, J. Martínez-Monzó, Juliana Navarro-Rocha","doi":"10.3390/foods2023-15515","DOIUrl":"https://doi.org/10.3390/foods2023-15515","url":null,"abstract":": Five varieties of industrial hemp ( Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative source of nutritional compounds due to their fat, carbohydrate and protein content. The lipid fraction can account for 35% of the total composition of hemp seeds; therefore, the aim of this study was to determine their fat content, focusing mainly on the characterisation of the fatty acid proﬁle of the different varieties of hemp seeds through gas chromatography with a ﬂame ionisation detector for possible use of the whole grains or the oil extracted from them. The fat content of the seeds ranged between 23 and 31% of the total composition, with Earlina 08 FC signiﬁcantly ( p < 0.05) being the richest in fat content. We also found that 87% of the total fatty acids were unsaturated, being polyunsaturated acids the main group and linoleic acid the most abundant fatty acid. In addition, linoleic acid acts as a precursor of biologically active molecules involved in many physiological processes. Thus, hemp seeds may be considered a valuable source of healthy fatty acids to include in plant-based food formulation, regarding that further studies are being conducted to characterise other nutritional components.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139307172","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 of Polyphenolics Extracts from Mexican Crops as Natural Antimicrobial Agents for Postharvest Treatments 开发墨西哥农作物多酚提取物作为收获后处理的天然抗菌剂

Foods 2023 Pub Date : 2023-10-30 DOI: 10.3390/foods2023-15486

L. M. Aguilar-Veloz, J. A. Olguín-Rojas, Diana Gómez-Flores, Cecilia Vázquez-González, Alfredo Salvador Castro-Díaz, Manuel González-Pérez, M. Calderón‐Santoyo, JA Ragazzo-Sánchez

引用次数: 0

Exploring the Antiradical Potential of Species from Lamiaceae Family: Implications for Functional Food Development in the Context of Neurodegenerative and Neuropsychiatric Diseases 探索扁桃科植物的抗自由基潜力：在神经退行性疾病和神经精神疾病背景下开发功能食品的意义

Foods 2023 Pub Date : 2023-10-30 DOI: 10.3390/foods2023-15493

Ana Campinho, Joana Alves, Rosário Martins, Mónica Vieira, Clara Grosso, C. Delerue-Matos

引用次数: 0

Immature Opuntia ficus-indica Peel By-Product as Mayonnaise Additive and Natural Anticoccidial Drug 作为蛋黄酱添加剂和天然抗球虫药物的未成熟鸦片果皮副产品

Foods 2023 Pub Date : 2023-10-24 DOI: 10.3390/foods2023-15220

Meriem Amrane-Abider, Salima Zemouri-Alioui, S. Khaled, Ouarda Djaoudene

引用次数: 0

Ideas Generation for New Aquaculture Products (Sea Bream and Prawns) Developing Using Focus Group by Different Participants Profiles 不同参与者利用焦点小组为新水产养殖产品（鲷鱼和对虾）的开发提出想法

Foods 2023 Pub Date : 2023-10-24 DOI: 10.3390/foods2023-15221

Palmira Javier-Pisco, Marta Igual-Ramo, P. García-Segovia, M. J. Pagan-Moreno

引用次数: 0

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