European Food Research and Technology最新文献_第7页

Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application 使用常见的深度学习算法和机器学习方法，利用开发的移动应用程序进行鱼眼保鲜检测

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-18 DOI: 10.1007/s00217-024-04493-0

Muslume Beyza Yildiz, Elham Tahsin Yasin, Murat Koklu

{"title":"Fisheye freshness detection using common deep learning algorithms and machine learning methods with a developed mobile application","authors":"Muslume Beyza Yildiz, Elham Tahsin Yasin, Murat Koklu","doi":"10.1007/s00217-024-04493-0","DOIUrl":"10.1007/s00217-024-04493-0","url":null,"abstract":"Fish is commonly ingested as a source of protein and essential nutrients for humans. To fully benefit from the proteins and substances in fish it is crucial to ensure its freshness. If fish is stored for an extended period, its freshness deteriorates. Determining the freshness of fish can be done by examining its eyes, smell, skin, and gills. In this study, artificial intelligence techniques are employed to assess fish freshness. The author’s objective is to evaluate the freshness of fish by analyzing its eye characteristics. To achieve this, we have developed a combination of deep and machine learning models that accurately classify the freshness of fish. Furthermore, an application that utilizes both deep learning and machine learning, to instantly detect the freshness of any given fish sample was created. Two deep learning algorithms (SqueezeNet, and VGG19) were implemented to extract features from image data. Additionally, five machine learning models to classify the freshness levels of fish samples were applied. Machine learning models include (k-NN, RF, SVM, LR, and ANN). Based on the results, it can be inferred that employing the VGG19 model for feature selection in conjunction with an Artificial Neural Network (ANN) for classification yields the most favorable success rate of 77.3% for the FFE dataset.","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1919 - 1932"},"PeriodicalIF":3.0,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04493-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140688930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels 探索蔗糖和 d-阿洛糖添加量对琼脂-琼脂素凝胶胶凝能力和物理性质的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04534-8

Pelin Poçan, Sevil Çıkrıkcı Erünsal

{"title":"Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels","authors":"Pelin Poçan, Sevil Çıkrıkcı Erünsal","doi":"10.1007/s00217-024-04534-8","DOIUrl":"10.1007/s00217-024-04534-8","url":null,"abstract":"<div>Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (d-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity), novel methods such as TD-NMR relaxometry, and FTIR were also used to get deep insight of the microstructures and water dynamics of the gel systems. Results clearly indicated that sugar type and concentration were vital factors affecting the agar–agar gel properties and dynamics of the system. Utilization of allulose in the gel systems led to formation of less moist and softer agar–agar matrix characterized with longer T2 spin–spin relaxation times. This study will lead to designing new types of vegan agar–agar-based confectionery products such as soft candies that are considered as perfect composite gels.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2245 - 2254"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04534-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140696615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits 通过利用成熟落果的先进浓缩工艺提高橄榄油质量

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04515-x

Mariem Habibi, Marwa Abdallah, Wael Taamali, Alessandro Genovese, Andrea Balivo, Jose Manuel Lorenzo, Najla Trabelsi

{"title":"Enhancing olive oil quality through an advanced enrichment process utilizing ripe and fallen fruits","authors":"Mariem Habibi, Marwa Abdallah, Wael Taamali, Alessandro Genovese, Andrea Balivo, Jose Manuel Lorenzo, Najla Trabelsi","doi":"10.1007/s00217-024-04515-x","DOIUrl":"10.1007/s00217-024-04515-x","url":null,"abstract":"<div>Enriched olive oil combines olive oil with plants for enhanced flavor and potential health benefits, offering a versatile culinary ingredient. This process combines the natural goodness of olive oil with the unique characteristics of plants. The aim of this work was to study the effect of rosemary (Rosmarinus officinalis) as a food additive (E 392) in the enrichment of ripe and fallen olives on the quality of the resulting flavored olive oil. Olive fruits at different stages of maturation green (ST1), mixed (ST2), black (ST3), and fallen in the ground (FO) were crushed with rosemary at two different percentages (2 and 5% w/w). Quality parameters, fatty acid profile, antioxidant profile, and volatile composition were evaluated. For ST3 and FO, rosemary addition decreased free acidity values, peroxide index, K232, and pigment content. Total phenols increased by 34 and 55% for ST3 and FO, respectively with 2% rosemary. As for bio-phenols, this process influenced antioxidant activity. In fact, 2,2-diphenyl-1-picrylhydrazyl (DPPH) activity is improved by 59 and 51%, respectively, for ST3 and FO oils flavored with 5% rosemary. As anticipated, the volatile profile changed significantly due to the rosemary addition, inducing the presence of terpene compounds, such as α-pinene, α-cymene, camphene, β-pinene, and α-terpineol. These findings prove that aromatization process improves the quality and the antioxidant profile of olive oils obtained from mature and fallen olives, and could help in solving the economic problems of oil mills. Other plants such as garlic, lemon, thyme, and others can be studied to find out if better results can be achieved.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"2039 - 2051"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140694805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts 用鹰嘴豆、杏仁和大米提取物制成的开菲尔水饮料中的化学、微生物和挥发性化合物

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-16 DOI: 10.1007/s00217-024-04533-9

Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Yonca Karagül-Yüceer, Zeynep B. Guzel-Seydim

{"title":"Chemical, microbial, and volatile compounds of water kefir beverages made from chickpea, almond, and rice extracts","authors":"Mutlu Ustaoğlu-Gençgönül, Çağlar Gökırmaklı, Bilgenur Üçgül, Yonca Karagül-Yüceer, Zeynep B. Guzel-Seydim","doi":"10.1007/s00217-024-04533-9","DOIUrl":"10.1007/s00217-024-04533-9","url":null,"abstract":"<div>This study aims to assess the microbial, nutritional, volatile, and sensory characteristics of rice, almond, and chickpea water kefir beverages during refrigerated storage. Plant-based kefirs contained significant amounts of lactic acid bacteria and yeasts. The microbial content of kefirs was stable during 14-day refrigerated storage. Lactic acid, acetic acid, and tartaric acid are commonly detected organic acids in kefir samples. Almond and chickpea kefirs were rich in potassium mineral. Almond kefir had the highest ethanol content among plant-based kefirs, followed by chickpea and rice-based kefirs. Ethyl acetate, acetic acid, propionic acid, hexanoic acid, and benzenemethanol were identified as key volatile compounds in almond kefir and chickpea kefir samples using a GC–MS detector during water kefir fermentation. According to sensory analysis results, significant differences are present for all test parameters except odor. Almond kefir was the most accepted, while the other two kefir samples were below the general acceptance level (P < 0.05).</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2233 - 2244"},"PeriodicalIF":3.0,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04533-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140695764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Determination of phenolic content and bioactive characterization of Anatolian propolis 测定安纳托利亚蜂胶的酚含量和生物活性特征

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04522-y

Zehra Can, Ceren Birinci, Yakup Kara, Ülkü Zeynep Üreyen Esertaş, Sevgi Kolaylı

引用次数: 0

Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters 皮塔哈雅（Hylocereus ocamponis）果皮粉作为开发牛肉汉堡的新配料：对质量参数的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04545-5

Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo, Manuel Viuda-Martos

{"title":"Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters","authors":"Verónica Reyes-García, Carmen Botella-Martínez, Naida Juárez-Trujillo, Manuel Viuda-Martos","doi":"10.1007/s00217-024-04545-5","DOIUrl":"10.1007/s00217-024-04545-5","url":null,"abstract":"<div>The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2375 - 2385"},"PeriodicalIF":3.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Performance of vision transformer and swin transformer models for lemon quality classification in fruit juice factories 用于果汁厂柠檬质量分类的视觉变换器和斯温变换器模型的性能

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04537-5

Sezer Dümen, Esra Kavalcı Yılmaz, Kemal Adem, Erdinç Avaroglu

{"title":"Performance of vision transformer and swin transformer models for lemon quality classification in fruit juice factories","authors":"Sezer Dümen, Esra Kavalcı Yılmaz, Kemal Adem, Erdinç Avaroglu","doi":"10.1007/s00217-024-04537-5","DOIUrl":"10.1007/s00217-024-04537-5","url":null,"abstract":"<div>Assessing the quality of agricultural products holds vital significance in enhancing production efficiency and market viability. The adoption of artificial intelligence (AI) has notably surged for this purpose, employing deep learning and machine learning techniques to process and classify agricultural product images, adhering to defined standards. This study focuses on the lemon dataset, encompassing ‘good’ and ‘bad’ quality classes, initiate by augmenting data through rescaling, random zoom, flip, and rotation methods. Subsequently, employing eight diverse deep learning approaches and two transformer methods for classification, the study culminated in the ViT method achieving an unprecedented 99.84% accuracy, 99.95% recall, and 99.66% precision, marking the highest accuracy documented. These findings strongly advocate for the efficacy of the ViT method in successfully classifying lemon quality, spotlighting its potential impact on agricultural quality assessment.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2291 - 2302"},"PeriodicalIF":3.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04537-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140699070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles 素食巧克力和代糖巧克力：评估脂肪酸、甲基黄嘌呤、矿物质、挥发性物质和感官特征

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04547-3

M. Pollon, F. Torregrossa, E. Marconi, C. Cinquanta, C. Messia, F. Malvano, F. Mazza, D. Planeta, O. Corona

{"title":"Vegan and sugar-substituted chocolates: assessing fatty acids, methylxanthines, minerals, volatiles and sensory profiles","authors":"M. Pollon, F. Torregrossa, E. Marconi, C. Cinquanta, C. Messia, F. Malvano, F. Mazza, D. Planeta, O. Corona","doi":"10.1007/s00217-024-04547-3","DOIUrl":"10.1007/s00217-024-04547-3","url":null,"abstract":"<div>To satisfy the ever-increasing share of consumers who are lactose intolerant, vegan or require foods with less simple sugars, chocolate companies are constantly looking for new formulations. In the present research, the nutritional and sensory profile of two novel chocolates was evaluated. In the first, milk powder was replaced by coconut copra, almond and isolated soy protein, and in the second dark chocolate-based, sucrose was replaced by coconut sugars, stevia and erythritol, resulting in a reduction in calorific value of about 8%. The substitution of milk powder with vegetal ingredients affected the chocolate mineral profile, with high iron and copper concentrations and less potassium, calcium and phosphorus. The vegan samples showed the presence of medium-chain fatty acids from coconut oil, mainly lauric acid. Esters, the group responsible for the fruity aroma, represented mainly by benzaldehyde, furfural and vanillin, were prevalent in the vegan sample. The novel chocolate without added sucrose provides approximately 2182.6 kJ/hg registering a reduction in caloric value of more than 8% compared to the standard sample. In addition, the presence of coconut sugar, with its low glycaemic index (35), made the novel chocolate healthier than plain sucrose-containing dark chocolate.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2387 - 2403"},"PeriodicalIF":3.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140700689","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterizing the non-starch polysaccharides of hempseed cell walls 大麻籽细胞壁非淀粉多糖的特征

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-15 DOI: 10.1007/s00217-024-04548-2

Miranda R. Agbana, Brynn S. Angeletti, Hanna C. Buecker, Yen-Chang Tseng, Brittany E. Davis, Rachel R. Schendel

{"title":"Characterizing the non-starch polysaccharides of hempseed cell walls","authors":"Miranda R. Agbana, Brynn S. Angeletti, Hanna C. Buecker, Yen-Chang Tseng, Brittany E. Davis, Rachel R. Schendel","doi":"10.1007/s00217-024-04548-2","DOIUrl":"10.1007/s00217-024-04548-2","url":null,"abstract":"<div>Hempseed (Cannabis sativa L.) is a valuable source of oil and a quality vegetable protein source, but little is known about its fiber composition. This study provides the most extensive characterization of hempseed cell wall polysaccharides to date. Quantification of total dietary fiber (TDF) and acetyl bromide soluble lignin (ABSL), monosaccharide composition through two complimentary hydrolysis methods (Saeman hydrolysis and methanolysis), and linkage analysis via derivatization of monosaccharides to partially methylated alditol acetates (PMAAs) were done. More detailed profiling of hempseed xyloglucans and pectic arabinans and galactans was performed via targeted enzymatic generation and quantification of characteristic oligosaccharides. Hempseed’s cell wall polysaccharide profile is consistent with the primary cell walls of dicots, but it is particularly abundant in linear xylans, presumably from secondary cell walls. The hempseed water-insoluble cell wall material was mostly composed of cellulose and xylans, but pectins (including arabinans with a low degree of branching and galactans), xyloglucans with L- and F-motifs and a relatively low substitution rate, and mannans were also present. These data show that hempseed is a good source of complex dietary fiber for human diets and a potential fiber additive for herbivorous livestock diets. Potential consequences of these carbohydrate structural details on hempseed’s microbial fermentability are discussed.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2405 - 2419"},"PeriodicalIF":3.0,"publicationDate":"2024-04-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140703078","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and human Caco-2 cells Yan 73（葡萄属）和刺葡萄（Vitis davidii Foex）花青素单葡萄糖苷和双葡萄糖苷的潜在降血糖活性--对肠道微生物群和人 Caco-2 细胞中 α-葡萄糖苷酶的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-04-14 DOI: 10.1007/s00217-024-04524-w

Runyu Liu, Wenxiu Yue, Luye Yang, Yifan Wang, Jin Liu, Fuliang Han

{"title":"Potential hypoglycemic activity of anthocyanidins monoglucoside and diglucoside from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex)—effect on α-glucosidases of gut microbiota and human Caco-2 cells","authors":"Runyu Liu, Wenxiu Yue, Luye Yang, Yifan Wang, Jin Liu, Fuliang Han","doi":"10.1007/s00217-024-04524-w","DOIUrl":"10.1007/s00217-024-04524-w","url":null,"abstract":"<div>Malvidin-3-O-glucoside (mv-3-O-glc), malvidin-3,5-O-diglucoside (mv-3,5-O-diglc), and malvidin-3-O-(6-O-coumaroyl) -glucoside-5-O-glucoside (mv-3,5-O-diglcCoum) extracted from Yan 73 (Vitis vinifera L.) and spine grape (Vitis davidii Foex) were used to investigate the effect on maltase and sucrase in the gut microbiota and Caco-2 cells. The results showed that three anthocyanins exhibited the inhibition of both maltase and sucrase in Caco-2 cells, and mv-3,5-O-diglc was the most effective one with an IC50 of 258.96 μM for maltase and 189 μM for sucrase, respectively, through a mixed-type inhibitory mechanism. The strong inhibition was also supported by the significant decrease in sucrase mRNA and protein levels in Caco-2 cells after treatment with mv-3,5-O-diglc for 4 h. Moreover, the inhibition effect of anthocyanins was observed only on maltase, which originated from the gut microbiota. The inhibition potential of mv-3-O-glc against maltase was higher than that of the other two anthocyanins in a mixed-type inhibition manner (IC50 = 9.66 ± 0.33 μM). Molecular docking revealed that mv-3-O-glc and mv-3,5-O-diglc formed hydrogen bonds with the aspartic acid (ASP) 443 catalytic residue of maltase, respectively, and then inhibited the enzyme activity by occupying the catalytic center. In particular, mv-3,5-O-diglc could easily fit into the active center of sucrase and form hydrogen bonds with the ASP1394 residue, which could be another reason for the inhibition of sucrase. Thus, anthocyanins, especially the diglucoside anthocyanins derived from grapes, are good potential α-glucosidase inhibitors for regulating postprandial blood glucose levels as dietary supplements.</div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2111 - 2122"},"PeriodicalIF":3.0,"publicationDate":"2024-04-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140704511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0