Food Science and Biotechnology最新文献_第4页

Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-08 DOI: 10.1007/s10068-024-01810-x

Salam Maheshkumar Singh, Soubhagya Tripathy, Prem Prakash Srivastav

{"title":"Bioactive compound extraction from giloy leaves and steam using ultrasound: bioactivity, antimicrobial, and LC–MS/MS study","authors":"Salam Maheshkumar Singh, Soubhagya Tripathy, Prem Prakash Srivastav","doi":"10.1007/s10068-024-01810-x","DOIUrl":"10.1007/s10068-024-01810-x","url":null,"abstract":"<div><p>Giloy (<i>Tinospora cordifolia</i>) is a medicinal plant rich in bioactive compounds known for their diverse health benefits. This study examined the nutritional value and biological activity of giloy stems and leaves. Hence, giloy stem (GSE), and leaf extract (GLE) was extracted using green extraction technology, ultrasound, and screening secondary metabolites and bioactive compounds. Using a central composite rotatable design combined with RSM, GSE, and GLE's antioxidant activity, total phenolic content and yield were optimized for solvent-to-solid ratio, sonication time, and solvent concertation. The optimum extraction conditions were found to be 22.5:1, 40 min, and 75%. Additionally, the extract inhibited the growth of <i>S. aureus</i> and <i>E. coli</i>. Screening of optimized extract through LC/MS reported the presence of significant polyphenols. Bioactive substances such as catechin, malic acid, quercetin, kaempferol, ellagic acid, hesperidin, and berberine were found. These findings indicate that ultrasonication, a green extraction method, promotes GSE and GLE bioactive chemical extraction. Giloy can make tasty, long-lasting food and drinks as a functional ingredient.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1835 - 1847"},"PeriodicalIF":2.4,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143784248","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

Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01806-7

Chaeyoung Kim, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim

{"title":"Rice flour-based filled hydrogel: an effective vitamin D encapsulation system as influenced by rice flour variety","authors":"Chaeyoung Kim, Shinjae Park, Shin-Joung Rho, Yong-Ro Kim","doi":"10.1007/s10068-024-01806-7","DOIUrl":"10.1007/s10068-024-01806-7","url":null,"abstract":"<div><p>This study investigated the effects of the physicochemical properties of filled hydrogels based on rice flour with varying amylose contents on the stability of encapsulated vitamin D<sub>3</sub> (VD, cholecalciferol). The filled hydrogel, prepared based on Saemimyeon with an amylose content of 25.5%, formed a gel with strong elasticity, showing the highest stability during in vitro digestion, as well as excellent pH and storage stability of the encapsulated VD. Dodamssal, which had the highest amylose content (> 40%) and gelatinization temperature, retrograded rapidly due to its high leached amylose content. This phenomenon caused gel shrinkage and subsequent emulsion leakage, resulting in a relatively lower VD retention rate after in vitro digestion compared to the Saemimyeon-based filled hydrogel. Nevertheless, compared to the emulsion system, the rice flour-based filled hydrogels formed various types of gel matrices that provided a physical barrier to the VD-containing lipid droplets, thereby significantly protecting them from the external environment.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1617 - 1629"},"PeriodicalIF":2.4,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s10068-024-01806-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676333","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

Future protein alternative: recent progress and challenges in cellular agriculture

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-07 DOI: 10.1007/s10068-024-01798-4

Da Hyeon Yang, Ki-Sung Kook, Youngmin Heo, Woo-Ju Kim

引用次数: 0

Innovative composite systems for enhancing plant polyphenol stability and bioavailability

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-06 DOI: 10.1007/s10068-024-01753-3

Fengguang Pan, Xianglin Liu, Mengying Qiao, Jie Liu, Yong Pang, Mingdi Zhang, Weiwei Yu

引用次数: 0

Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-06 DOI: 10.1007/s10068-024-01766-y

Ji Yun Beak, Ki Sung Kang, Ah Young Lee, Hyun Young Kim

{"title":"Analgesic and anti-inflammatory effects of chicken feet combined with traditional herbal medicines in acetic acid-induced mice and monosodium iodoacetate-induced osteoarthritis rats","authors":"Ji Yun Beak, Ki Sung Kang, Ah Young Lee, Hyun Young Kim","doi":"10.1007/s10068-024-01766-y","DOIUrl":"10.1007/s10068-024-01766-y","url":null,"abstract":"<div><p>This study investigated the therapeutic efficacy of chicken feet combined with traditional herbal medicines widely used in Korea, <i>Acanthopanax sessiliflorum</i> Seeman and <i>Eucommia ulmoides</i> Oliver, in osteoarthritis (OA) progression. In this study, rats were administered chicken feet, <i>A. sessiliflorum</i>, and <i>E. ulmoides</i> mixture extracts (CAEM, 300 mg/kg) for 24 days after the monosodium iodoacetate (MIA) injection into the knee joints. CAEM significantly reduced the weight-bearing loss of the hind limb. In addition, Micro-CT imaging and histopathological analysis indicated that CAEM inhibited MIA-induced cartilage destruction, as evidenced by increased proteoglycan and decreased cartilage erosion. Western blot analysis showed that CAEM suppressed the inflammatory responses induced by MIA in knee cartilage tissue by regulating MAPK and NF-κB signaling pathways. Furthermore, CAEM treatment showed efficacy in suppressing the acetic acid-induced writhing response in mice. Therefore, CAEM may be helpful in relieving pain, alleviating cartilage degeneration, and inhibiting inflammatory responses in OA.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1467 - 1477"},"PeriodicalIF":2.4,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632368","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

Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2025-01-05 DOI: 10.1007/s10068-024-01783-x

Minjoo Lee, Young-Suk Kim

{"title":"Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry","authors":"Minjoo Lee, Young-Suk Kim","doi":"10.1007/s10068-024-01783-x","DOIUrl":"10.1007/s10068-024-01783-x","url":null,"abstract":"<div><p>Charcoal-grilled marinated beef (CMB) is a popular Korean food that has garnered worldwide attention. In this study, volatile and odor-active compounds generated in CMB were analyzed using gas chromatography-mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC-O). Solvent-assisted flavor extraction and solid-phase micro extraction were employed to extract the volatile compounds before GC–MS and GC-O analyses. In total, 196 compounds were identified in CMB. Certain heterocyclic compounds, such as pyrazines and thiazoles, could be produced by grilling at high temperatures. The formation of benzene derivatives and phenols could be attributed to charcoal grilling and marinade used. In the GC-O results, 3-methylsulfanylpropanal, 2-methoxyphenol, 1,3-benzothiazole, furaneol, 3-methylphenol, prop-2-ene-1-thiol, 2-ethyl-3,5-dimethylpyrazine, and 2,5-dimethylpyrazine exhibited relatively high flavor dilution factors. Based on these findings, sulfur-containing compounds, pyrazines, phenols, and aldehydes primarily influence the characteristic flavor of CMB.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1339 - 1349"},"PeriodicalIF":2.4,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632367","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

Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01803-w

Heeju Kim, Hye In Nam, Chae Won Yoon, Eun Seok Oh, Seungki Lee, Eun Sil Kim, Youn Kyoung Son, Kyung Jin Lee, Sanguine Byun

引用次数: 0

Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01797-5

Ju Hyeong Park, Da Young Kang, Jae Woong Park, Ho Young Jung, Yong Hwan Lee, Dong Hwan Kim, Jung-Ki Kwak, Gyeong-Hweon Lee, Yoon-E. Choi

{"title":"Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier","authors":"Ju Hyeong Park, Da Young Kang, Jae Woong Park, Ho Young Jung, Yong Hwan Lee, Dong Hwan Kim, Jung-Ki Kwak, Gyeong-Hweon Lee, Yoon-E. Choi","doi":"10.1007/s10068-024-01797-5","DOIUrl":"10.1007/s10068-024-01797-5","url":null,"abstract":"<div><p>This study addresses the need for innovative approaches to upcycling rice bran as a biomass resource. A novel upcycling ingredient derived from rice bran was developed, and its application in the production of rice crackers with enhanced texture was explored. The effects of different emulsifier types and concentrations on the texture, flavor, and overall quality of rice crackers—by influencing the uniformity of oil and moisture in the formulation—were confirmed through systematic analytical methods. These methods included spreadability tests, peak strength measurements, oil loss content analysis, SEM, and distribution of the carbon source studies. The addition of rice bran-derived emulsifiers significantly improved the texture of crackers, imparting desirable crunchiness and mouthfeel. This study highlights the valorization of rice byproducts by developing value-added ingredients and their application in innovative food products. This approach contributes to sustainable food production, reduces waste in the rice industry, and promotes a circular economy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"471 - 478"},"PeriodicalIF":2.4,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379742","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

Variation of boscalid residues in Welsh onion during cooking processes

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01796-6

Mihyun Cho, Myungheon Kim, Jaebin Im, Changkyo Seo, Yong-Sun Moon, Moo-Hyeog Im

引用次数: 0

Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-27 DOI: 10.1007/s10068-024-01802-x

Mustafa Yavuz, Merve Erginer, Ceyda Kasavi, Ebru Toksoy Oner

{"title":"Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying","authors":"Mustafa Yavuz, Merve Erginer, Ceyda Kasavi, Ebru Toksoy Oner","doi":"10.1007/s10068-024-01802-x","DOIUrl":"10.1007/s10068-024-01802-x","url":null,"abstract":"<div><p>Ensuring the viability and accurate stratification of <i>Lacticaseibacillus</i> group (LCG) species after freeze-drying is essential for their effective use as probiotics. This study investigates the use of reconstituted skim milk (RSM) as a cryoprotectant base, supplemented with fructans such as inulin and diverse forms of levan from <i>Halomonas smyrnensis</i>, to maintain the viability of <i>Lacticaseibacillus casei</i> ATCC 334, <i>Lacticaseibacillus paracasei</i> ATCC 25302, and <i>Lacticaseibacillus rhamnosus</i> ATCC 53103. Cellular viability was enhanced with levan-based cryoprotectants, motivating the use of levan-based hydrogels (gHLs) for freeze-drying LCG species. Throughout freeze-drying, the species-specific molecular masses (m/z) were preserved irrespective of the cryoprotectant used, with markers 3445 and 6664 m/z identified as potential species-specific molecular mass indicators for <i>Lc. paracasei</i> and <i>Lc. rhamnosus</i>, respectively. This study is the first to utilize levan in various forms as a cryoprotective agent alongside RSM, highlighting its promise as an effective cryoprotectant for LCG and potentially other probiotics.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1605 - 1616"},"PeriodicalIF":2.4,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676172","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