Acta Alimentaria最新文献_第3页

Enzymatic hydrolysates from camel colostrum and milk proteins display inhibitory activity toward a key enzyme related to obesity 骆驼初乳和乳蛋白的酶解物对一种与肥胖相关的关键酶显示出抑制活性

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-08-14 DOI: 10.1556/066.2023.00091

O. Olfa, J. Zeineb, E. Halima, Acta Alimentaria

引用次数: 0

Visualisation of Phyllanthus emblica L. quality using E-nose, HS-SPME/GC-MS, and spectrophotometric methods with chemometrics 利用电子鼻、HS-SPME/GC-MS和化学计量学分光光度法对余甘子质量的可视化

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-08-09 DOI: 10.1556/066.2023.00068

X. Liu, Y. Li, J. Chen, Daqing He, H. Li, K. Wu

引用次数: 0

Nondestructive detection of mango soluble solid content in hyperspectral imaging based on multi-combinatorial feature wavelength selection 基于多组合特征波长选择的芒果可溶性固形物高光谱成像无损检测

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-08-09 DOI: 10.1556/066.2023.00014

J.J. Lin, Q.H. Meng, Z.F. Wu, S.Y. Pei, P. Tian, X. Huang, Z. Qiu, H.J. Chang, C. Ni, Y.Q. Huang, Y. Li

引用次数: 0

Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea 六堡砖茶多糖的优化制备、理化性质及葡萄糖转运调控

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-08-07 DOI: 10.1556/066.2023.00115

H.Q. Wang, Y.Z. Sun, B.B. Li, W. Zhang

引用次数: 1

Assessment of bacteriocin producing Enterococcus faecium HZ as adjunct culture to improve the aroma formation and antimicrobial activity in white-brined cheese 产生细菌素的粪肠球菌HZ作为辅助培养物改善白卤奶酪香气形成和抗菌活性的评价

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-08-02 DOI: 10.1556/066.2023.00086

S. Ozturkoglu-Budak, M. Arkadaş, Z. Yıldırım, Y. K. Avşar

引用次数: 0

Total phenolic, flavonoid, protein contents and biological activities of wild mustard 野生芥菜总酚、类黄酮、蛋白质含量及生物活性

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-07-24 DOI: 10.1556/066.2023.00082

F. Mohammed, M. Sevindik, I. Uysal

{"title":"Total phenolic, flavonoid, protein contents and biological activities of wild mustard","authors":"F. Mohammed, M. Sevindik, I. Uysal","doi":"10.1556/066.2023.00082","DOIUrl":"https://doi.org/10.1556/066.2023.00082","url":null,"abstract":"The nutritional and therapeutic benefits of plants are outstanding. Wild mustard (Sinapis arvensis L.) collected from different regions was analysed for its phenolic, flavonoid, protein, and biological activity levels. In this case, the plant ethanol extract was obtained using a soxhlet apparatus. Rel assay kits and the DPPH test were used to assess the plant's antioxidant activity. The agar dilution test was used to determine antimicrobial efficacy. A549 lung cancer cells were used in an MTT assay to measure antiproliferative activity. The Folin−Ciocalteu reagent was used to quantify the total phenolic content of the sample. The amount of flavonoids was determined using an aluminium chloride test. The amount of protein was calculated using the AOAC's standard technique. Based on the research conducted, it was shown that the maximum total antioxidant status (TAS) value for the ethanol extract of wild mustard from various places was 5.232 ± 0.047 mmol L−1. At a concentration of 2 mg mL−1, DPPH activity was measured to be 82.06 ± 1.01. The maximum levels of total phenolic, flavonoid, and protein were 80.57 ± 2.19 mg g−1, 154.07 ± 2.79 mg g−1, and 7.75 ± 0.24%, respectively. Doses of 25–100 μg mL−1 of plant extracts were effective against fungal strains, whereas doses of 50–200 μg mL−1 were beneficial against bacterial strains. The plant extracts were shown to have potent antiproliferative properties. It was found that wild mustard's phenolic, flavonoid, protein, and biological activity levels varied according to the location from which it was gathered. It was also concluded that wild mustard had significant biological activity.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41855678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition 基于氨基酸、生物胺和脂肪酸组成的自制牛肉香肠的营养特性

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-07-20 DOI: 10.1556/066.2023.00071

K. Berisha, A. Gashi, Z. Mednyánszky, H. Bytyqi, L. Simon Sarkadi

引用次数: 0

Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract 不同壁材及包封工艺对橄榄叶提取物微胶囊化的影响

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-07-06 DOI: 10.1556/066.2022.00253

S. Kahraman, H. Demircan, K. Sarioglu, S. Demircan, R. A. Oral

{"title":"Investigation of the effects of some wall materials and encapsulation techniques on the microencapsulation of olive leaf extract","authors":"S. Kahraman, H. Demircan, K. Sarioglu, S. Demircan, R. A. Oral","doi":"10.1556/066.2022.00253","DOIUrl":"https://doi.org/10.1556/066.2022.00253","url":null,"abstract":"In this study, it is aimed to encapsulate some functional components of the olive leaves. Olive leaf extract was encapsulated using solution of sodium alginate, sodium alginate/gelatine, and sodium alginate/agar as wall material by ionic gelation technique. Also, olive leaf extract was encapsulated using solution of gelatine as wall material by cold gelation technique. The viscosities of the coating materials used in the study were investigated. An optimisation process was carried out to determine the injection time to be applied in the ionic gelation technique and the encapsulation efficiencies, particle sizes, swelling ratios, in vitro release profiles, and antioxidant activities of the obtained capsules were determined. While the encapsulation efficiency of the capsules obtained by the cold gelation technique was determined as the highest (98.2 ± 0.99%), it was revealed that the viscosity of the wall material used in the ionic gelation technique was important in the encapsulation efficiency. The particle size and swelling rate of the capsules obtained using the cold gelation technique were the highest. The release rate of oleuropein was generally higher at gastric pH than at intestinal pH. A correlation was found between antioxidant activities and the encapsulation efficiency of capsules.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46374063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin) 超声辅助提取柑橘皮类胡萝卜素及抗氧化活性的优化

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-07-03 DOI: 10.1556/066.2022.00222

A. Kadi, H. Boudries, M. Bachir-bey, M. Teffane, A. Taibi, Y. Arroul, L. Boulekbache‐Makhlouf

{"title":"Optimisation of ultrasound-assisted extraction of carotenoids and antioxidant activity from Citrus reticulata Blanco peels (Wilking mandarin)","authors":"A. Kadi, H. Boudries, M. Bachir-bey, M. Teffane, A. Taibi, Y. Arroul, L. Boulekbache‐Makhlouf","doi":"10.1556/066.2022.00222","DOIUrl":"https://doi.org/10.1556/066.2022.00222","url":null,"abstract":"A large amount of waste, especially the outer part of citrus fruits (peel), is generated after consuming the pulp and it remains unused. The valorisation of this waste by recovering its bioactive compounds seems interesting. The aim of this study was to find the optimal conditions using ultrasound-assisted extraction (UAE) that yield the highest carotenoid content and better antioxidant activity from Citrus reticulata Blanco peels.Response surface methodology (RSM) through Box–Behnken experimental design was used to optimise the conditions for carotenoid extraction using UAE. Hexane concentration, temperature, and sonication time were selected as the main factors.The results revealed that all independent variables affected the responses. The optimal UAE conditions for hexane concentration, temperature, and sonication time were 60.76%, 36.45 °C, and 37.32 min, respectively. The values of total carotenoid content (TCC) and total antioxidant activity (TAA) obtained by UAE were higher than those obtained by the maceration extraction method.It can be concluded that the medium and extraction parameters, including hexane concentration, temperature, and sonication time, significantly influenced the recovery of carotenoids and antioxidant activity. The optimisation study allowed determining the appropriate conditions to maximise both responses. Compared to conventional maceration, the UAE method was superior and more efficient for extracting carotenoids from C. reticulata Blanco peels.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43358158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications 重新思考预防性过敏原标签——阈值剂量、风险评估方法和分析意义

IF 1.1 4区农林科学

Acta Alimentaria Pub Date : 2023-07-03 DOI: 10.1556/066.2023.00053

Z. Bugyi, G. Muskovics, S. Tömösközi

{"title":"Rethinking precautionary allergen labelling – Threshold doses, risk assessment approaches and analytical implications","authors":"Z. Bugyi, G. Muskovics, S. Tömösközi","doi":"10.1556/066.2023.00053","DOIUrl":"https://doi.org/10.1556/066.2023.00053","url":null,"abstract":"Food allergies became a major public health and food safety interest in the past decades as their prevalence is increasing, and their only available treatment is a strict elimination diet that necessitates appropriate food labelling regulations. While such regulations are available worldwide, most of them are not taking into account inadvertent allergen cross-contamination and they usually do not define threshold doses that could support the industry in their endeavour to provide reliable food labels for allergic consumers. This resulted in the proliferation of the “may contain” type precautionary allergen labelling (PAL), which is voluntary and is intended to warn consumers for potential unintended contamination with an otherwise undeclared allergen. As this kind of labelling is hardly ever based on actual risk assessment, it puts both the industry and the consumer into a difficult position. A promising tool towards the solution of this problem could be allergen threshold doses based on clinical data, which are becoming increasingly available. This review intends to present this process, the new ways of improved risk assessment it opens, and its implications for food analysis.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":" ","pages":""},"PeriodicalIF":1.1,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48842639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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