Food Science and Biotechnology最新文献_第3页

Exploring the bioactive components of millets for their nutraceutical potential

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-23 DOI: 10.1007/s10068-024-01707-9

S. Babypriyanka, Juliet S. Hepziba, Kavitha A. Pushpam, Arumugam M. Pillai, R. Vijayalakshmi, M. Theradimani

{"title":"Exploring the bioactive components of millets for their nutraceutical potential","authors":"S. Babypriyanka, Juliet S. Hepziba, Kavitha A. Pushpam, Arumugam M. Pillai, R. Vijayalakshmi, M. Theradimani","doi":"10.1007/s10068-024-01707-9","DOIUrl":"10.1007/s10068-024-01707-9","url":null,"abstract":"<div>Millets have gained significant attention in recent days due to their potential as nutritious and bioactive-rich food sources. Beyond their macronutrient content such as carbohydrates, fats, protein and minerals, possess impressive array of bioactive compounds viz., polyphenols, flavonoids and antioxidants. Ferulic acid is predominantly found among all the millets followed by caffeic acid and soluble/bound fractions of whole grains contain flavonoids. Their prebiotic properties contribute to gut health by promoting growth of beneficial gut microbiota. Phenolic compounds contribute to their antioxidant, anticancer and antiviral properties. Millets are rich in dietary fibre (15–20%), which has water absorbing and bulking property thereby increases transit time of food in the gut and helps in reducing risk of inflammatory bowel disease and acts as detoxifying agent in the body. The bioavailability of minerals is however hindered by the antinutritional factors like tannins and phytates. This review focuses on the nutraceutical potential of millets by exploring its bioactive components and its enhancement through biofortification strategies which is essential for utilizing and harnessing their health-promoting properties for the benefit of global nutrition and well-being.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"563 - 575"},"PeriodicalIF":2.4,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396546","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

Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-23 DOI: 10.1007/s10068-024-01702-0

Geon Oh, Xiao Men, Im-Joung La, Xionggao Han, Se-Jeong Lee, Ji-Hyun Im, Xiaolu Fu, June-Seok Lim, Kwi Sik Bae, Geum-Su Seong, Do-Sang Lee, Sun-Il Choi, Ok-Hwan Lee

{"title":"Fermented red ginseng extract improves sarcopenia-related muscle atrophy in old mice through regulation of muscle protein metabolism","authors":"Geon Oh, Xiao Men, Im-Joung La, Xionggao Han, Se-Jeong Lee, Ji-Hyun Im, Xiaolu Fu, June-Seok Lim, Kwi Sik Bae, Geum-Su Seong, Do-Sang Lee, Sun-Il Choi, Ok-Hwan Lee","doi":"10.1007/s10068-024-01702-0","DOIUrl":"10.1007/s10068-024-01702-0","url":null,"abstract":"<div>This study investigated the potential ameliorative effects of fermented red ginseng (FRG) extract on sarcopenia-related muscle atrophy in old mice and elucidated the underlying mechanisms. Mice, aged five and twenty months, were divided into seven groups: young and old controls, and old mice treated with Schisandra chinensis extract (200 mg/kg/day), mixed ginsenosides (15 mg/kg/day), and FRG extract (50–200 mg/kg/day). Body weight and grip strength were assessed weekly. After six weeks of oral treatment, quadriceps, gastrocnemius, and soleus were photographed and weighed, and muscle fiber cross-sectional area was analyzed via hematoxylin-eosin staining. Additionally, the protein expression levels were measured using western blot analysis. FRG extract significantly improved muscle atrophy by activating the IGF-1/Akt/mTOR pathway, reducing degradation proteins FoxO3a, MuRF1, and Fbx32, and enhancing mitochondrial biogenesis-related proteins SIRT-1/PGC-1α. The findings suggest that FRG extract effectively mitigates age-related muscle atrophy through these molecular pathways, supporting its potential as a therapeutic agent for sarcopenia.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"793 - 802"},"PeriodicalIF":2.4,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396545","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

Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive review

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-23 DOI: 10.1007/s10068-024-01695-w

Yudishter, Rafeeya Shams, Kshirod Kumar Dash

{"title":"Polysaccharide nanoparticles as building blocks for food processing applications: A comprehensive review","authors":"Yudishter, Rafeeya Shams, Kshirod Kumar Dash","doi":"10.1007/s10068-024-01695-w","DOIUrl":"10.1007/s10068-024-01695-w","url":null,"abstract":"<div>Polysaccharides are renewable biomacromolecules obtained from natural sources like plants, bacteria, and algae, and are utilized for production of nanomaterials. Chitosan, cellulose, starch, alginate, hyaluronic acid, dextran, pectin, and glycosaminoglycans are examples of polysaccharides often utilized in production of nanomaterials. Chitosan nanoparticles are utilized in administration of drugs, wound healing, and a wide range of biomedical applications. Nanocellulose, a cellulose derivative, is utilized in nanocomposites, drug delivery systems, and as reinforcing agent in a variety of materials. In food sector, starch nanoparticles are employed to encapsulate and regulate the release of beneficial substances. Polysaccharide nanoparticles are highly suitable for food packaging due to their biocompatibility, surface activity, and controlled release capabilities. Based on this, the article provides an overview of the usage of polysaccharides in the development of nanomaterials. The chemical, technical, and functional features of polysaccharides, as well as prospective sources and applications are discussed in this article.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"527 - 546"},"PeriodicalIF":2.4,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396543","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

Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-23 DOI: 10.1007/s10068-024-01697-8

Yaxin Tan, Yudong Nie, Xiaoya Yuan, Hanyue Yang, Yonggui Pan, Zhengke Zhang

{"title":"Black pepper essential oil nanoemulsion inhibits Colletotrichum gloeosporioides by regulating respiratory metabolism","authors":"Yaxin Tan, Yudong Nie, Xiaoya Yuan, Hanyue Yang, Yonggui Pan, Zhengke Zhang","doi":"10.1007/s10068-024-01697-8","DOIUrl":"10.1007/s10068-024-01697-8","url":null,"abstract":"<div>Colletotrichum gloeosporioides (C. gloeosporioides) is widely distributed pathogen responsible for postharvest losses in fruits and vegetables. Black pepper essential oil (BPEO) has emerged as natural antifungal agent that effectively inhibits C. gloeosporioides growth. However, the precise mechanism remains incompletely understood. This research investigates the suppressive properties of BPEO nanoemulsion on C. gloeosporioides and its impact on the respiratory metabolism. Results indicated that 2 MIC BPEO nanoemulsion have the best antifungal effect. Mechanistically, 2 MIC BPEO nanoemulsion can better suppress key enzymes connected to the Tricarboxylic Acid (TCA) cycle and Embden-Meyerhof-Parnas (EMP) pathway, hence reducing the C. gloeosporioides respiration rate. The total respiratory rate decreased by 60.54%, after 2 MIC BPEO nanoemulsion treatment. In conclusion, the BPEO nanoemulsion effectively mitigates fungal proliferation and reproduction by downregulating relevant enzymes expression. However, it is necessary to further expand the research on the regulation mechanism of enzyme activity at gene and protein level.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"687 - 697"},"PeriodicalIF":2.4,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396544","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

Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus 内生真菌 Talaromyces funiculosus 产生的甜味化合物

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01694-x

Tianxiao Li, Yongwei Liang, Wu Wen, Honghui Dong, Wu Fan, Lingfeng Dong, Minchang Liu, Yaping Ma, Xuewei Jia, Lingbo Ji, Ting Zhou, Chunping Xu, Rongya Zhang

{"title":"Sweet flavor compounds produced by the endophytic fungus Talaromyces funiculosus","authors":"Tianxiao Li, Yongwei Liang, Wu Wen, Honghui Dong, Wu Fan, Lingfeng Dong, Minchang Liu, Yaping Ma, Xuewei Jia, Lingbo Ji, Ting Zhou, Chunping Xu, Rongya Zhang","doi":"10.1007/s10068-024-01694-x","DOIUrl":"10.1007/s10068-024-01694-x","url":null,"abstract":"<div>In this study, a sweet flavor producing endophytic fungus YN-F1 was screened and identified as Talaromyces funiculosus. The PDB broth of YN-F1 possessed strong sweet aroma together with fruity and floral flavors. The key flavor compounds were determined as 4-methyl-5,6-dihydropyran-2-one, 4-hydroxy-4-methyltetrahydro-2H-pyran-2-one, 2-phenylethanol, and 2-(4-hydroxyphenyl)ethanol. The key flavor metabolite 4-methyl-5,6-dihydropyran-2-one was further isolated and identified by NMR and MS. Sensory evaluation suggested this compound exhibited strong sweet aroma with floral flavor. 4-Methyl-5,6-dihydropyran-2-one possessed a relatively strong binding energy with TAS1R2 of − 4.9 kcal/mol, and hydrogen bond sites of THR-A-796 and ASN-A-799 could be important since the binding energy could be mainly dominated by the hydrogen bond interaction. This is the first report of flavor producing ability and characteristic flavor compounds for the endophytic fungus T. funiculosus.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 3","pages":"677 - 685"},"PeriodicalIF":2.4,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253212","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

Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications 面对气候变化的可持续粮食系统转型：战略、挑战和政策影响

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-18 DOI: 10.1007/s10068-024-01712-y

Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri

{"title":"Sustainable food systems transformation in the face of climate change: strategies, challenges, and policy implications","authors":"Babar Iqbal, Khulood Fahad Alabbosh, Abdul Jalal, Sultan Suboktagin, Noureddine Elboughdiri","doi":"10.1007/s10068-024-01712-y","DOIUrl":"https://doi.org/10.1007/s10068-024-01712-y","url":null,"abstract":"Climate change-induced disruptions to agricultural systems and other socio-economic and geopolitical factors threaten food supply availability, access, and stability. The paper examines the crisis and explores the strategies, challenges, and policy implications of transforming food systems towards sustainability. It highlights the undeniable impact of climate change on agriculture, discussing how it affects crop yields and contributes to the increased frequency of extreme weather events. The paper discusses the extent and causes of food loss and waste in the supply chain, presents various technologies and initiatives to reduce it, and highlights models for efficient food distribution and surplus food redistribution. Lastly, it shifts its attention to food policy and governance, assessing the effectiveness of national and international policies in addressing food security and climate change. Conclusively, it underscores the pressing need for a holistic and sustainable approach to food systems transformation in the face of climate change.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"16 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253208","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

Nutraceutical delivery vehicles: enhanced stability, bioavailability 营养品输送载体：提高稳定性和生物利用率

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-17 DOI: 10.1007/s10068-024-01687-w

Gargi Ghoshal

引用次数: 0

Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate 增强海藻酸钠涂层在潮湿环境中的氧气阻隔性能：磷酸氢钙和碳酸钙释放的钙离子使海藻酸钠离子交联

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-14 DOI: 10.1007/s10068-024-01711-z

Hong-geon Song, Seongyun Lee, Jaejoon Han

{"title":"Enhanced oxygen barrier properties of sodium alginate coatings in humid environments: ionic crosslinking of sodium alginate by calcium ions released from calcium hydrogen phosphate and calcium carbonate","authors":"Hong-geon Song, Seongyun Lee, Jaejoon Han","doi":"10.1007/s10068-024-01711-z","DOIUrl":"https://doi.org/10.1007/s10068-024-01711-z","url":null,"abstract":"Sodium alginate (SA) was crosslinked by calcium hydrogen phosphate and calcium carbonate (CC), of which the rate was controlled by glucono-delta-lactone to decrease the pH and induce a slow release of Ca2+ ions. The crosslinked SA was coated on oriented polypropylene (OPP). The coated films exhibited a low oxygen transmission rate (OTR) under 0% relative humidity (RH). The SA coating crosslinked with CC 0.07 g/g SA exhibited a lower OTR under 50% RH than the OPP/pure SA film due to the dense matrix and the exposure of hydrophobic groups. The coated film was laminated with cast polypropylene, decreasing an OTR by 0.11 cm3/m2·day (0% RH). Additionally, the pouches using the resultant multilayer films exhibited stable oxygen barrier properties against the environment which weakly simulates a boiling process. Furthermore, the pouches efficiently delayed the oxidation of grapeseed oil. Overall, the developed coatings show potential as oxygen barrier layers in food packaging.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"19 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142253210","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

Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage 含有豆蔻油的新型山竹皮益生元有助于益生菌的生长和米肠的保存

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-12 DOI: 10.1007/s10068-024-01710-0

Kitiya Suhem, Pailin Chaidech, Nattana Kongchoosi, Narumol Matan

{"title":"Novel mangosteen peel prebiotic with cardamom oil supports probiotic growth and preservation of rice sausage","authors":"Kitiya Suhem, Pailin Chaidech, Nattana Kongchoosi, Narumol Matan","doi":"10.1007/s10068-024-01710-0","DOIUrl":"https://doi.org/10.1007/s10068-024-01710-0","url":null,"abstract":"Mangosteen peel (MP) is being studied for its prebiotic potential due to its high dietary fiber and bioactive compounds. This research evaluated MP combined with cardamom oil (CM) at 300 µl, examining its effects on probiotic growth and antibacterial activity against foodborne pathogens (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, and Clostridium perfringens). Additionally, CM-treated MP was tested to extend the shelf life of rice sausage. CM-treated MP showed significant dietary fiber (58%) and bioactive compounds, including total phenolics (18.5 mgGAE/100 g), flavonoids (50.5 mgQE/100 g), and strong antioxidant activity (IC50 of ABTS: 8.3 µg/mL, DPPH: 9.4 µg/mL). It promoted probiotic growth, lowered pH, and inhibited pathogens. The shelf life of rice sausage extended from 7 to 21 days at 4 °C. The color of the treated sausage showed the highest red–yellow after fermenting for 21 days, with maximum a* (10.49 ± 0.51) and b* (22.40 ± 0.97), compared to the control (a* ~ 3.88 ± 0.35, b* ~ 11.66 ± 1.67). It also increased lactic acid bacteria and prevented pathogen growth. These findings suggest that CM-treated MP shows promise as a prebiotic for enhancing the safety of fermented foods and could be particularly beneficial in the fermented rice sausage industry due to its low production cost. MP, produced from waste, is an inexpensive ingredient that is easy to incorporate into rice sausage production. This enhances the product’s value, provides prebiotic benefits, and boosts both marketability and consumer interest in healthy food options.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142176181","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

Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage 使用乳清蛋白、麦芽糊精和玉米粉进行冷冻干燥微胶囊技术可提高益生菌在储存期间的存活率

IF 2.9 3区农林科学

Food Science and Biotechnology Pub Date : 2024-09-12 DOI: 10.1007/s10068-024-01706-w

Benjamaporn Poopan, Anongnard Kasorn, Narathip Puttarat, Kittiwut Kasemwong, Ulisa Pachekrepapol, Malai Taweechotipatr

{"title":"Freeze drying microencapsulation using whey protein, maltodextrin and corn powder improved survivability of probiotics during storage","authors":"Benjamaporn Poopan, Anongnard Kasorn, Narathip Puttarat, Kittiwut Kasemwong, Ulisa Pachekrepapol, Malai Taweechotipatr","doi":"10.1007/s10068-024-01706-w","DOIUrl":"https://doi.org/10.1007/s10068-024-01706-w","url":null,"abstract":"Various studies demonstrated that probiotics play important roles in maintaining the balance of microorganisms in the body. Some strains produce bile salt hydrolase enzyme (BSH), which is an indirect mechanism for lowering cholesterol. BSH-producing probiotics as a supplement might be an alternative way to help reducing cholesterol in the body. The aim of this study was to investigate the effects of different microcapsule formulations with selected vegetable powders on growth characteristics of 3 Thai probiotic strains, Lactobacillus gasseri TM1, Lacticaseibacillus rhamnosus TM7, and L. rhamnosus TM14. Probiotics were cultured in MRS broth supplemented with 5 vegetable powders. Corn powder significantly increased growth rate of probiotics from 109 to 1012 CFU/ml. Therefore, different microcapsule formulations by Maillard reaction of whey protein isolate and maltodextrin mixed with and without corn powder were studied. The results showed that probiotic microcapsules formulated with corn powder significantly effectively sustained probiotic viability under gastrointestinal and storage conditions.","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"106 1","pages":""},"PeriodicalIF":2.9,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142176182","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