Foods 2023最新文献_第9页

Optimization of Enzymatic Extraction of Melanoidins from Bread by-Products: Bioactivity and Microbiota Modulation 从面包副产品中酶法提取黄烷酮类化合物的优化：生物活性与微生物区系调控

Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15102

Virginia Temiño, Gisela Gerardi, M. Cavia-Saiz, P. Muñiz, Gonzalo Salazar

引用次数: 0

Assessment of Nutritional Profile of Sargassum muticum Alga from the Spanish Coastline 西班牙海岸马尾藻营养成分评估

Foods 2023 Pub Date : 2023-10-14 DOI: 10.3390/foods2023-15028

Aurora Silva, Cristina Soares, M. Carpena, Paula Garcia Oliveira, J. Echave, F. Chamorro, P. Donn, S. S. Mansour, Maria Fátima Barroso, M. Prieto

引用次数: 0

Bovine Whey Hydrolysis with Pancreatin Produces a Functional Ingredient for Developing Antihypertensive Beverages 牛乳清与胰蛋白酶水解产生一种功能性成分，可用于开发降压饮料

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-15020

Daniela Alidee Tolentino-Barroso, L. González-Olivares, J. G. Pérez-Flores, E. Contreras-López, L. Olvera-Rosales, M. Escobar-Ramírez, Enrique J. Olloqui, E. Pérez-Escalante

引用次数: 0

Development and Characterization of Rainbow Trout Pâté Supplemented with Serrano Chili Microcapsules 添加了塞拉诺辣椒微胶囊的虹鳟鱼肉酱的开发和特性分析

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-14996

C.A. Ortiz-Sánchez, Marina Guevara-Valencia, Arturo Erick Figueiras-Carrillo, Katherine Bravo-Ariza, Areli Brenis-Dzul, Eduardo Hernández-Aguilar

引用次数: 0

The Effect of Adding Degreased Flaxseeds on the Quality of Pates 添加脱脂亚麻籽对肉酱质量的影响

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-15014

A. Florowska, T. Florowski, Monika Krajewska, A. Hilal

{"title":"The Effect of Adding Degreased Flaxseeds on the Quality of Pates","authors":"A. Florowska, T. Florowski, Monika Krajewska, A. Hilal","doi":"10.3390/foods2023-15014","DOIUrl":"https://doi.org/10.3390/foods2023-15014","url":null,"abstract":": The aim of this research was to determine the effects of the addition of defatted ﬂaxseeds (3.0%, 6.0%, 9.0%, 12.0%, and 15.0%) on the selected quality features of liver pates. The quality of pates was characterized on the basis of sensory assessment and pH, water activity, water-holding capacity, drip loss during refrigerated storage, color and texture parameters. Results of the analysis showed that degreased ﬂaxseed addition at a level of 3% had no signiﬁcant impact on most of the analyzed physico-chemical and sensory characteristics of the pate. It was found that a higher level (especially 12–15%) of ﬂaxseeds reduced pates’ sensory quality, mainly by increasing the intensity of the taste of the seeds. The largest tested addition of ﬂaxseeds to the stufﬁng of pates resulted also in a change in color parameters by the seeds lowering the lightness (L*) and increasing the yellowness (higher +b* value), as well as increasing the penetration force and hardness and lowering the cohesiveness of the products. The positive effect of the addition of degreased ﬂaxseeds, besides adding to the health value of pate, was also the improved water-holding capacity and reduced mass loss during refrigerated storage.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319731","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

White Wine Pomace Mitigates Hyperglycemia-Induced Cell Damage and Oxidative Stress in Caco-2 Cells 白葡萄酒渣减轻高血糖诱导的 Caco-2 细胞损伤和氧化应激

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-15000

Víctor Gutiérrez-González, Gisela Gerardi, P. Muñiz, M. Cavia-Saiz

{"title":"White Wine Pomace Mitigates Hyperglycemia-Induced Cell Damage and Oxidative Stress in Caco-2 Cells","authors":"Víctor Gutiérrez-González, Gisela Gerardi, P. Muñiz, M. Cavia-Saiz","doi":"10.3390/foods2023-15000","DOIUrl":"https://doi.org/10.3390/foods2023-15000","url":null,"abstract":": Hyperglycemia is a signiﬁcant risk factor in metabolic syndrome, contributing to the development of cardiovascular diseases and diabetes mellitus. Hyperglycemia increases ROS (reactive oxygen species) production via glucose oxidation and protein glycosylation, leading to cell damage. Our previous studies have highlighted the antioxidant properties of wine pomace products (wWPPs), a co-product of winemaking, and their ability to modulate oxidative stress. The objective of this study was to evaluate the protective effect of wWPPs against oxidative stress in hyperglycemic Caco-2 cells. They were treated with 1.5 µ g GAE/mL of wWPP bioaccessible fractions, obtained from gastrointestinal digestion (WPGI) and colonic fermentation (WPF), under normoglycemic or hyperglycemic (35 mM glucose) conditions. After 24 h of treatment, cell viability, oxidative stress biomarkers and the expression of transcription factors and enzymes involved in cellular oxidation balance were evaluated. Hyperglycemia induced a 30% reduction in cell viability, which was restored to normoglycemic levels by WPF treatment. The bioaccessible fractions were able to counteract hyperglycemia-induced oxidative stress in intestinal cells, as evidenced by signiﬁcant decreases in carbonyl groups and MDA levels (10 and 40%, respectively). Furthermore, hyperglycemia-induced NF-κ B overexpression was also signiﬁcantly reduced by WPGI and WPF pre-treatment (between 15 and 53%), modulating the redox activity. In conclusion, the bioaccessible fractions of wWPP, particularly WPF, demonstrated signiﬁcant potential in mitigating hyperglycemia-induced oxidative stress and enhancing cell viability in Caco-2 cells.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319600","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

Impact of Different Raw Materials on Changes in Volatile Compounds during Moromi Fermentation 不同原料对森米发酵过程中挥发性化合物变化的影响

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-14962

Luka Ly, Chansehakpong Te, Monychot Tepy Chanto, Reasmey Tan

引用次数: 0

“Eating with Your Eyes First”: Cross-Cultural Evaluation of Visual Expectations Generated by High-End Pastry "先用眼睛吃饭"：高端糕点引发的视觉期待的跨文化评估

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-15003

José Alba-Martínez, Pedro M. Rodrigues de Sousa, J. Martínez-Monzó, L. Cunha, P. García-Segovia

引用次数: 0

Microwave-Assisted Ethanolic and Aqueous Extraction of Antioxidant Compounds from Pomegranate Peel and Broccoli Leaves By-Products 微波辅助乙醇和水萃取石榴皮和西兰花叶副产品中的抗氧化化合物

Foods 2023 Pub Date : 2023-10-13 DOI: 10.3390/foods2023-15013

Seyedehzeinab Hashemi, L. Martínez-Zamora, M. Cano-Lamadrid, Elena Bello, Miguel Ayuso, F. Artés–Hernández