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Polysaccharide Extraction from Defatted Rambutan Seeds with Hot Water and Subcritical Water Extractions 用热水和亚临界水萃取脱脂红毛丹种子中的多糖
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15056
Kamonthip Nilmat, Somkiat Ngamprasertsith, Winatta Sakdasri, Pinit Jirukkalul, A. Karnchanatat, S. Noitang, Ruengwit Sawangkeaw
{"title":"Polysaccharide Extraction from Defatted Rambutan Seeds with Hot Water and Subcritical Water Extractions","authors":"Kamonthip Nilmat, Somkiat Ngamprasertsith, Winatta Sakdasri, Pinit Jirukkalul, A. Karnchanatat, S. Noitang, Ruengwit Sawangkeaw","doi":"10.3390/foods2023-15056","DOIUrl":"https://doi.org/10.3390/foods2023-15056","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"74 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319376","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
The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink 爱尔兰绵羊发酵酸奶饮料的体内外抗血栓特性
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15054
Sakshi Hans, Harishkumar Rajendran, Katie Shiels, Sushanta Kumar Saha, A. Tsoupras, R. Lordan, I. Zabetakis
{"title":"The Ex Vivo and In Vitro Antithrombotic Properties of Fermented Irish Ovine Yogurt Drink","authors":"Sakshi Hans, Harishkumar Rajendran, Katie Shiels, Sushanta Kumar Saha, A. Tsoupras, R. Lordan, I. Zabetakis","doi":"10.3390/foods2023-15054","DOIUrl":"https://doi.org/10.3390/foods2023-15054","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319377","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
A Pilot Study on Sensory Evaluation of Commercial Yogurt Products by Italian Middle School Pupils 意大利中学生对商用酸奶产品进行感官评估的试点研究
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15031
Alfonso Filippone, Emanuela Montepeloso, Antonio Bevilacqua
{"title":"A Pilot Study on Sensory Evaluation of Commercial Yogurt Products by Italian Middle School Pupils","authors":"Alfonso Filippone, Emanuela Montepeloso, Antonio Bevilacqua","doi":"10.3390/foods2023-15031","DOIUrl":"https://doi.org/10.3390/foods2023-15031","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319477","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
Blackcurrant (Ribes nigrum L.) and Raspberry (Rubus idaeus L.) Ethanolic Extracts: Inhibitory Effects on Pancreatic Lipase and Antioxidant Activity 黑加仑（Ribes nigrum L.）和覆盆子（Rubus idaeus L.）乙醇提取物：对胰脂肪酶的抑制作用和抗氧化活性
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15065
R. Tundis, A. Cappello, M. Loizzo
{"title":"Blackcurrant (Ribes nigrum L.) and Raspberry (Rubus idaeus L.) Ethanolic Extracts: Inhibitory Effects on Pancreatic Lipase and Antioxidant Activity","authors":"R. Tundis, A. Cappello, M. Loizzo","doi":"10.3390/foods2023-15065","DOIUrl":"https://doi.org/10.3390/foods2023-15065","url":null,"abstract":": A single paragraph of about 100 words to give a brief introduction to your work.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"36 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319520","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
Valencian Paella: Synergistic Antioxidant Properties of a Complete Dish versus Its Isolated Ingredients 瓦伦西亚海鲜饭：全套菜肴与单独配料的协同抗氧化特性
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15057
Marta Cuenca-Ortolá, A. Alegría, A. Cilla
{"title":"Valencian Paella: Synergistic Antioxidant Properties of a Complete Dish versus Its Isolated Ingredients","authors":"Marta Cuenca-Ortolá, A. Alegría, A. Cilla","doi":"10.3390/foods2023-15057","DOIUrl":"https://doi.org/10.3390/foods2023-15057","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"99 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319526","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
Use of a Combined Autochthonous Starter to Ferment Peranzana Alta Daunia Table Olives 使用混合自交系发酵剂发酵佩兰扎纳阿尔塔道尼亚食用橄榄
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15107
Angela Guerrieri, Angela Racioppo, B. Speranza
{"title":"Use of a Combined Autochthonous Starter to Ferment Peranzana Alta Daunia Table Olives","authors":"Angela Guerrieri, Angela Racioppo, B. Speranza","doi":"10.3390/foods2023-15107","DOIUrl":"https://doi.org/10.3390/foods2023-15107","url":null,"abstract":": This study aims to evaluate the use of a multiple strain cocktail ( Lactiplantibacillus planta-rum, Candida norvegica and Wickeramomyces anomalus ) as starter culture for “Peranzana Alta Daunia” olives. The effect of the veraison degree of drupes (violet or green) and brine salt concentration (6 or 8%) on the acidification kinetic was analysed by using a 2 k Factorial Design. The acidification was affected by all the variables tested with the verasoin degree as the most significant one: in fact, neither salt concentration nor the presence of the starter were able to improve the acidification kinetic when unripe fruits were used","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319348","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
Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride 富含谷氨酸钠和氯化钠的紫云英发酵藜麦粉的比色评估
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15082
Evelyn Quispe-Rivera, Franz Tucta-Huillca, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes
{"title":"Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride","authors":"Evelyn Quispe-Rivera, Franz Tucta-Huillca, V. Cadavez, Ú. Gonzales-Barrón, Marcial Silva-Jaimes","doi":"10.3390/foods2023-15082","DOIUrl":"https://doi.org/10.3390/foods2023-15082","url":null,"abstract":": In the present study, the colour and C:N ratio of quinoa flours pigmented with M. purpureus supplemented with monosodium glutamate and sodium chloride were evaluated during 14 days of fermentation. The best values of L*, a* and b* corresponded to the eighth day. This research showed that the pigmented flour produced by solid state fermentation of quinoa by M. purpureus showing variations in the colour red along with the C:N ratio during the fermentation time, resulting in a product with good visual sensory attributes that can be used to develop new naturally pigmented products with potential functional characteristics","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319362","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
Investigating the Inhibitory Effect of Lactic Acid on Biofilm Production by Raw Chicken Meat Campylobacter spp. Isolates in Pure and Mixed Cultures 研究乳酸对纯培养物和混合培养物中生鲜鸡肉弯曲杆菌属生物膜产生的抑制作用
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15078
Dimitra Kostoglou, Athina Vass, E. Giaouris
{"title":"Investigating the Inhibitory Effect of Lactic Acid on Biofilm Production by Raw Chicken Meat Campylobacter spp. Isolates in Pure and Mixed Cultures","authors":"Dimitra Kostoglou, Athina Vass, E. Giaouris","doi":"10.3390/foods2023-15078","DOIUrl":"https://doi.org/10.3390/foods2023-15078","url":null,"abstract":": Campylobacter spp. are the main cause of foodborne gastroenteritis worldwide, and the biofilm growth mode seems to play a key role in their prevalence. In this work, the effect of lactic acid (LA) on planktonic growth and biofilm production by eight Campylobacter spp. raw chicken meat isolates was investigated using polystyrene and stainless steel as the abiotic substrata. Results revealed that the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum biofilm inhibitory concentration (MBIC) values of LA against the Campylobacter isolates ranged from 1024 to 4096 µ g/mL depending on the isolate, mode of growth (planktonic vs. biofilm; single vs. mixed culture), and the growth medium. Overall, the results of this work offer insights into the biofilm control of a pathogen of public health importance.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"172 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319408","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
Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal 葡萄牙北部手工制作的 "Chouriço de Carne "发酵香肠微生物和理化特性的初步评估
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15070
A. S. Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, M. Prieto, V. Cadavez, Ú. Gonzales-Barrón
{"title":"Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal","authors":"A. S. Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, M. Prieto, V. Cadavez, Ú. Gonzales-Barrón","doi":"10.3390/foods2023-15070","DOIUrl":"https://doi.org/10.3390/foods2023-15070","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"33 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319439","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
Valorization of Bioactive Compounds from Shrimp Shells: Comparison between Ultrasound-Assisted and Subcritical-Water Extractions 虾壳中生物活性化合物的价值评估：超声波辅助萃取与亚临界水萃取的比较
Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15122
M. Moreira, Flávia Gonçalves, Inês S. Marques, A. F. Peixoto, C. Delerue-Matos
{"title":"Valorization of Bioactive Compounds from Shrimp Shells: Comparison between Ultrasound-Assisted and Subcritical-Water Extractions","authors":"M. Moreira, Flávia Gonçalves, Inês S. Marques, A. F. Peixoto, C. Delerue-Matos","doi":"10.3390/foods2023-15122","DOIUrl":"https://doi.org/10.3390/foods2023-15122","url":null,"abstract":": In the last years, shrimp consumption has increased resulting in massive amounts of wastes . In this study, different extraction techniques, namely ultrasound-assisted extraction (UAE), subcritical water extraction (SWE) and conventional extraction (CE), were tested to evaluate their efficiency to recover bioactive compounds from shrimp shells. SWE performed at 200 °C was the extraction technique that allowed the highest recovery of polyphenolic and carotenoid compounds (5.43 ± 0.17 mgGAE/g dw and 59.9 ± 1.0 μg carotenoids/g dw) as well as the highest antioxidant activity by ABTS and FRAP assays (7.93 ± 0.01 and 4.35 ± 0.31 mgAAE/g dw). These results demonstrated the potential of shrimp shells, which can be further incorporated in other products.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319447","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
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