Food Science and Biotechnology最新文献_第8页

A review of mandacaru fruit phytochemicals, its pharmacotherapeutic benefits and uses in food technology

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-03 DOI: 10.1007/s10068-024-01749-z

Everaldo dos Santos, Raquel Guttierres Gomes, Claudete Aparecida Mangolin, Maria de Fátima Pires da Silva Machado

引用次数: 0

Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-02 DOI: 10.1007/s10068-024-01756-0

Xiaowei Yu, Minghui Yue, Shanshan Zhang, Ting Li, Dongliang Zhang, Xin Wang, Yubin Zhao, Jing Wu, Chenjie Wang, Chengye Ma

{"title":"Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion","authors":"Xiaowei Yu, Minghui Yue, Shanshan Zhang, Ting Li, Dongliang Zhang, Xin Wang, Yubin Zhao, Jing Wu, Chenjie Wang, Chengye Ma","doi":"10.1007/s10068-024-01756-0","DOIUrl":"10.1007/s10068-024-01756-0","url":null,"abstract":"<div><p>This study investigated the functional and structural properties of extrudates produced via high moisture extrusion technology, employing cornmeal (CM), pea protein isolate (PPI), and wheat gluten (WG) at different ratios (CM:PPI:WG = 0:70.0:30.0, 17.5:52.5:30.0, 35.0:35.0:30.0, 52.5:17.5:30.0, and 70.0:0:30.0 w/w). The results indicated that the addition of cornmeal reduced the water holding capacity, oil holding capacity, and nitrogen solubility index of the extrudates. Extrudates without cornmeal exhibited the highest hardness (15,924 ± 1138 g) and the best fibrous texture. Concurrently, changes in the secondary structure of the proteins were observed: the content of random coils, β-sheets, and α-helices decreased, while the content of β-turns increased with greater cornmeal content. In addition, hydrogen bonding in the CM-PPI-WG blend was a major force for structural formation and stability. Overall, cornmeal demonstrates significant potential as a critical component in the development of innovative extrudates.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1401 - 1411"},"PeriodicalIF":2.4,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632333","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

Application of edible coatings in ‘Emerald’ blueberry under room storage conditions and storage kinetics analysis

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-30 DOI: 10.1007/s10068-024-01764-0

Jumin Hou, Yinghui Ding, Weizhuo Li, Zixuan Guo, Xiaoxia Yan

引用次数: 0

The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-29 DOI: 10.1007/s10068-024-01754-2

Xin Li, Jie Yao, Dan Lei, Jie Xiong, Hanyang Wang, Ting Cai, Wenliang Xiang, Jie Tang

{"title":"The dynamic of biogenic amines and higher alcohols of Chinese rice wine during fermentation","authors":"Xin Li, Jie Yao, Dan Lei, Jie Xiong, Hanyang Wang, Ting Cai, Wenliang Xiang, Jie Tang","doi":"10.1007/s10068-024-01754-2","DOIUrl":"10.1007/s10068-024-01754-2","url":null,"abstract":"<div><p>Chinese rice wine (CRW), characterized by its extensive history, nutritional richness, and wide popularity among consumers, but the presence of biogenic amines (BAs) and higher alcohols, which are considered potential health risks, will severely limit CRW development. However, there are few studies on the dynamic monitoring of BAs and higher alcohols in CRW. This study dynamically monitored the changes in physicochemical properties, BAs and higher alcohols of CRW during fermentation. Among the measured BAs, tryptamine attained the highest concentration, with 189.90 mg L<sup>−1</sup>, while histamine had the lowest concentration at 3.68 mg L<sup>−1</sup> at the day 15 fermentation. The predominant higher alcohols identified in CRW include isoamyl alcohol and phenethyl alcohol, with the total higher alcohols content reaching 278.75 mg L<sup>−1</sup> at the day 15 fermentation, the concentration (below 300 mg L<sup>−1</sup>) was considered the optimal level of the fermented wine, which imparted a pleasant character. The results provided some data to support the establishment of standards for potential risk substances of CRW.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1423 - 1432"},"PeriodicalIF":2.4,"publicationDate":"2024-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632448","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

Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-27 DOI: 10.1007/s10068-024-01758-y

Chang-Geun Son, Jong Won Lee, Mi-Yeon Lee, Geun-Pyo Hong

{"title":"Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure","authors":"Chang-Geun Son, Jong Won Lee, Mi-Yeon Lee, Geun-Pyo Hong","doi":"10.1007/s10068-024-01758-y","DOIUrl":"10.1007/s10068-024-01758-y","url":null,"abstract":"<div><p>This study investigated the combined effects of subcritical water (SW, 170 °C) pretreatment and cellulase incubation under high-pressure (HP, 200 MPa) on the hydrolysis efficiency of rice husks (RH) and explored the antioxidative and prebiotic activities of the RH hydrolysates. The SW pretreatment disintegrated the cell wall of RH, increasing the brix and reducing sugar content. RH hydrolyzed by cellulase exhibited greater antioxidative activity than that before enzymatic treatment. Particularly, the antioxidative activity of RH hydrolysates incubated under HP was higher than those incubated under atmospheric pressure (AP), regardless of SW pretreatment. Although SW pretreatment reduced the prebiotic potential of RH hydrolysates, RH hydrolyzed under HP without pretreatment exhibited greater prebiotic potential for <i>Lactobacillus rhamnosus GG</i> (LGG) than that hydrolyzed under AP incubation. The results demonstrated that SW pretreatment and HP incubation have potential applications for producing bioactive substances using RH, and optimization of the process parameters warrants further exploration.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1581 - 1588"},"PeriodicalIF":2.4,"publicationDate":"2024-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676173","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

Non-starch polysaccharides and health: gut-target organ axis influencing obesity

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-27 DOI: 10.1007/s10068-024-01745-3

Qingshan Shen, Zhuan Yang, Chengzhi Hu, Yilin Liu, Lei Zhao, Cuicui Li, Yanli Ma, Hua Bian

引用次数: 0

Fucoidan from Myelophycus caespitosus attenuates inflammation by regulating pro-inflammatory cytokines and NF-κB signaling in LPS-induced RAW 264.7 macrophages

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-21 DOI: 10.1007/s10068-024-01743-5

Hyo-Geun Lee, Henarath Hetti Arachchilage Chathuri Kanchana Jayawardhana, Fengqi Yang, Yu-Lin Dai, Kil-Nam Kim, Hyun-Soo Kim, Min-Cheol Kang, You-Jin Jeon

{"title":"Fucoidan from Myelophycus caespitosus attenuates inflammation by regulating pro-inflammatory cytokines and NF-κB signaling in LPS-induced RAW 264.7 macrophages","authors":"Hyo-Geun Lee, Henarath Hetti Arachchilage Chathuri Kanchana Jayawardhana, Fengqi Yang, Yu-Lin Dai, Kil-Nam Kim, Hyun-Soo Kim, Min-Cheol Kang, You-Jin Jeon","doi":"10.1007/s10068-024-01743-5","DOIUrl":"10.1007/s10068-024-01743-5","url":null,"abstract":"<div><p>In the current study, we investigated the anti-inflammatory properties of fucoidan from <i>Myelophycus caespitosus</i> (<i>M. caespitosus</i>) in LPS-induced RAW 264.7 cells. In vitro study demonstrated that celluclast-assisted hydrolysate from <i>M. caespitosus</i> (MCC) and its purified fucoidan fraction 6 (F6) showed significant NO inhibitory activity. In addition, F6 significantly inhibited pro-inflammatory cytokine production by downregulating the expression of iNOS, COX-2, and NF-κB-associated proteins in LPS-stimulated RAW 264.7 cells. Physical characters of F6 revealed similar FTIR patterns, showing high fucose and galactose. Concisely, it showed structural and compositional similarity with commercial fucoidan. In vivo results show that F6 treatment remarkably improved LPS-induced survival rate and heart beating rate. Additionally, F6 significantly inhibited cell death and NO production in LPS-induced zebrafish embryos. In summary, our findings suggest that MCC and its purified fucoidan F6 exhibit strong anti-inflammatory properties and could be utilized as functional ingredients in the food or functional food industries.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1453 - 1465"},"PeriodicalIF":2.4,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632413","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

Immobilized enzymes: exploring its potential in food industry applications

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-21 DOI: 10.1007/s10068-024-01742-6

K. A. Jothyswarupha, Swethaa Venkataraman, Devi Sri Rajendran, S. S. Sakthi Shri, Shivani Sivaprakasam, Tholeti Yamini, P. Karthik, Vaidyanathan Vinoth Kumar

{"title":"Immobilized enzymes: exploring its potential in food industry applications","authors":"K. A. Jothyswarupha, Swethaa Venkataraman, Devi Sri Rajendran, S. S. Sakthi Shri, Shivani Sivaprakasam, Tholeti Yamini, P. Karthik, Vaidyanathan Vinoth Kumar","doi":"10.1007/s10068-024-01742-6","DOIUrl":"10.1007/s10068-024-01742-6","url":null,"abstract":"<div><p>The global demand for nutritious, longer-lasting food has spurred the food industry to seek eco-friendly solutions. Enzymes play a vital role in enhancing food quality by improving flavor, texture, and nutritional content. However, challenges like rapid deactivation and non-recoverability of free enzymes are addressed by immobilized enzymes, which enhance efficiency, quality, and sustainability in food processing. Immobilization methods include adsorption, covalent binding, entrapment, encapsulation and cross-liked enzyme aggregates, which enhancing their stability, reusability, and catalytic efficiency. Immobilization of enzyme such as pectinase, amylase, naringinase, cellulase, lactase, glucoamylase, xylanase, invertase, lipase, phytase, and protease have been utilized in fruit, vegetable, baking, dairy, brewing, and feed process due to their high thermostability, improved shelf life, food quality and safety. The catalytic efficiency of immobilized enzymes in detecting and quantifying various food components, contaminants, and quality indicators, also developed functional foods with nutraceuticals benefits, include prebiotic juices, lactose-free dairy products, poly unsaturated fatty acids rich foods, low-calorie sweeteners, fortified food and bioactive peptides.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1533 - 1555"},"PeriodicalIF":2.4,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676341","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

Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industries

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-21 DOI: 10.1007/s10068-024-01724-8

Bethlehem Mekasha Worku, Nurelegne Tefera Shibeshi, Tian Zhiyuan, Jeong-Yong Cho, Jong-Bang Eun

{"title":"Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industries","authors":"Bethlehem Mekasha Worku, Nurelegne Tefera Shibeshi, Tian Zhiyuan, Jeong-Yong Cho, Jong-Bang Eun","doi":"10.1007/s10068-024-01724-8","DOIUrl":"10.1007/s10068-024-01724-8","url":null,"abstract":"<div><p>The application of essential oils in the biomedical and food industries has sparked considerable interest, owing to their innate biological activities, multifaceted functional properties, and potential health benefits. Besides, their volatile nature and sensitivity to environmental factors pose challenges to their stability and efficacy in industrial applications. Recent literature indicates that encapsulation within natural biopolymers is an effective strategy for enhancing the functionality and application potential of essential oils. Thus, this review discusses the common proteins and polysaccharides utilized for encapsulation, the techniques employed for encapsulating essential oils, and the biological properties of essential oils encapsulated in protein-polysaccharide biopolymers, along with their applications in the biomedical and food industries. In general, this review provides valuable insights for researchers, underscoring the importance of these research domains in further enhancing the functional properties and industrial applications of encapsulated essential oils.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"851 - 869"},"PeriodicalIF":2.4,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430783","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

Effect of onion peel extract and quercetin at an equivalent concentration in the extract on the improvement of dyslipidemia induced by high fat diet in rats

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-11-21 DOI: 10.1007/s10068-024-01741-7

Moon Jeong Son, Jin Tae Kim, Ga Yeon Lee, Yimeng Zhou, Dong Hyeon Jeon, Jung Won Kwon, Min Jeong Kim, Sung Keun Jung, Young Jun Kim, Jae Hwan Kim, Jay-Young Jo, Sanguine Byun, Hong Jin Lee

{"title":"Effect of onion peel extract and quercetin at an equivalent concentration in the extract on the improvement of dyslipidemia induced by high fat diet in rats","authors":"Moon Jeong Son, Jin Tae Kim, Ga Yeon Lee, Yimeng Zhou, Dong Hyeon Jeon, Jung Won Kwon, Min Jeong Kim, Sung Keun Jung, Young Jun Kim, Jae Hwan Kim, Jay-Young Jo, Sanguine Byun, Hong Jin Lee","doi":"10.1007/s10068-024-01741-7","DOIUrl":"10.1007/s10068-024-01741-7","url":null,"abstract":"<div><p>In this study, we quantified quercetin content in onion peel extract (OPE) and investigated the effects of OPE and the equivalent amount of quercetin on lipid disorder induced by high fat diet (HDF). OPE reduced triglyceride (TG) level in oral lipid tolerance test. OPE administration improved lipid profile by lowering the level of total cholesterol (T-Chol) and LDL and by improving HDL/T-Chol ratio in HFD-fed rats. OPE also regulated hepatic expression of sterol regulatory element-binding protein 1 (SREBP-1), fatty acid synthase (FAS), peroxisome proliferator-activated receptor α (PPARα), and carnitine palmitoyltransferase-1A (CPT1A). More importantly, quercetin at the same concentration with OPE exerted similar efficacies in lipid profiles and expression of SREBP-1, FAS, PPARα, and CPT1A. Taken together, OPE possessing the key functional constituent quercetin inhibited lipid absorption and lowered serum levels of TG, cholesterol, and LDL by regulation of de novo lipogenesis and fatty acid β-oxidation, contributing to dyslipidemia improvement.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 4","pages":"1045 - 1054"},"PeriodicalIF":2.4,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143430781","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