Food chemistry advances最新文献_第10页

Effect of different processing techniques on micronutrients retention in fermented rice water

Food chemistry advances Pub Date : 2025-01-11 DOI: 10.1016/j.focha.2025.100888

Sivashankari M, Torit B Bagchi, Sutapa Sarkar, Rubina Khanam

{"title":"Effect of different processing techniques on micronutrients retention in fermented rice water","authors":"Sivashankari M, Torit B Bagchi, Sutapa Sarkar, Rubina Khanam","doi":"10.1016/j.focha.2025.100888","DOIUrl":"10.1016/j.focha.2025.100888","url":null,"abstract":"<div><div>The effect of different processing techniques and fermentation times on micronutrient retention in fermented rice water was investigated, with an emphasis on Naveen variety. Cooked rice was immersed in water overnight to prepare fermented rice water. This study explores the impact of various pre-treatment techniques (control, single, and double parboiling), milling methods (brown and polished rice), and cooking methods (hot water boiling, pressure cooking) across 24 treatments for both raw and parboiled rice (PR). Iron (Fe), zinc (Zn), potassium (K), calcium (Ca), and magnesium (Mg) were among the minerals analysed. Our findings reveal substantial differences in mineral retention based on the cooking method employed. Pressure cooking enhances potassium retention in fermented rice, while hot water boiling without parboiling retains higher overall mineral content. These results underscore the importance of processing techniques in preserving the micronutrient composition of fermented rice water, which has gained popularity globally due to its health benefits. This study highlights the potential of fermented rice water for diverse culinary applications and health-promoting benefits. The current study did not include sensory evaluations, future research could explore flavor profiling using sensory analysis or electronic tongue/nose technologies, which may provide valuable insights into the sensory appeal of fermented rice water.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100888"},"PeriodicalIF":0.0,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Utilizing modern techniques and omics technologies to enhance stress tolerance in finger millet, with recent findings: A review

Food chemistry advances Pub Date : 2025-01-11 DOI: 10.1016/j.focha.2025.100886

Yuvaraj Dinakarkumar , J. Bevin Nishanth , A. Premkumar , S. Suji , S. Balachandran , R. Gnanasekaran , Baburao Gaddala

{"title":"Utilizing modern techniques and omics technologies to enhance stress tolerance in finger millet, with recent findings: A review","authors":"Yuvaraj Dinakarkumar , J. Bevin Nishanth , A. Premkumar , S. Suji , S. Balachandran , R. Gnanasekaran , Baburao Gaddala","doi":"10.1016/j.focha.2025.100886","DOIUrl":"10.1016/j.focha.2025.100886","url":null,"abstract":"<div><div>Finger millet (Eleusine coracana) is an important food security crop because of its nutritional properties and powerful antioxidants, which enable the plant to withstand harsh environmental conditions. In addition, research should be done on sustainable agriculture development systems for poverty eradication through finger millet production and using its genomic resources as a strategy for other crop improvements. This review focuses on the Clustered Regularly Interspaced Short Palindromic Repeats and CRISPR-associated protein (CRISPR/Cas) systems, advanced breeding such as speed breeding, omics technologies, and how they all combined for the crop improvement strategy. CRISPR/Cas is a method used for altering genomes, specifically those of finger millets, to create cereals that can survive various environments. Also, the review discussed the genes associated with salt tolerance applied in the CRISPR/Cas genome editing technique, since salinity stress poses a great risk in agriculture fields. Plant breeding technology has contributed greatly to these achievements, such as speed breeding, genomic selection, genome editing, and high-throughput phenotyping, among others, which have improved various aspects of crops, including their yield potential and quality traits like faster growth rates, disease resistance levels, etc. High-throughput omics technologies, such as genomics, transcriptomics, and metabolomics, give molecular information for studying finger millet development.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100886"},"PeriodicalIF":0.0,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of heavy metal contamination of water, soil and cultivated vegetables in the Juybar landfill area (North- Eastern Iran)

Food chemistry advances Pub Date : 2025-01-11 DOI: 10.1016/j.focha.2025.100892

Yousef Dadban Shahamat , Hassan Reza Rokni , Khadije Bakhshi , Hossein Faraji

{"title":"Assessment of heavy metal contamination of water, soil and cultivated vegetables in the Juybar landfill area (North- Eastern Iran)","authors":"Yousef Dadban Shahamat , Hassan Reza Rokni , Khadije Bakhshi , Hossein Faraji","doi":"10.1016/j.focha.2025.100892","DOIUrl":"10.1016/j.focha.2025.100892","url":null,"abstract":"<div><div>Vegetables consumption is one of the main routes of entry of heavy metals into the human body. the aim of this study was to evaluate the risk of carcinogenesis and non-carcinogenesis caused by vegetables grown in the fields near the landfill of Juybar city in 2021 focusing on heavy metal contamination. Six types of vegetables (lettuce, spinach, radish, parsley, potato and watercress) were sampled, and the leachate pollution index indicated levels (32.33) exceeding the standard for municipal waste management, highlighting the need for better landfill management. The concentration of heavy metals varied, with cadmium (Cd), lead (Pb), chromium (Cr), nickel (Ni), copper (Cu), and zinc(zn) identified in decreasing order. While the hazard quotient (HQ) and hazard index (HI) values were below 1 for all vegetables, indicating no non-carcinogenic risk, lettuce, spinach, and watercress in children, as well as specific vegetables in adults, showed potential cancer risks. The study stresses the importance of continuous monitoring and improved landfill practices to prevent health risks associated with vegetable consumption.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100892"},"PeriodicalIF":0.0,"publicationDate":"2025-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study

Food chemistry advances Pub Date : 2025-01-09 DOI: 10.1016/j.focha.2025.100891

Saleh Al-Ghamdi , Tawfiq Alsulami , Ghedeir Alshamri , Mohammed Ahmed , Mansour Ibrahim , Fohad M. Husain , Ahmed A. Alameen , Ronnel Fulleros , Wael Elamin

{"title":"Physicochemical properties of honey and honey-like foods and their impact on E. coli survival: A comparative study","authors":"Saleh Al-Ghamdi , Tawfiq Alsulami , Ghedeir Alshamri , Mohammed Ahmed , Mansour Ibrahim , Fohad M. Husain , Ahmed A. Alameen , Ronnel Fulleros , Wael Elamin","doi":"10.1016/j.focha.2025.100891","DOIUrl":"10.1016/j.focha.2025.100891","url":null,"abstract":"<div><div>The physicochemical characteristics of four distinct types of honey and honey-like products, including two varieties of flower honey, date syrup (Dibs), and glucose concentrate, were evaluated. Subsequent microbiological analysis was conducted to assess their impact on <em>Escherichia coli</em> (<em>E. coli</em>) bacteria in terms of physical and chemical attributes. Additionally, water activity (aw), osmotic pressure (OP), and instrumental color were measured. The results revealed a significant linear correlation between OP and moisture content (MC) levels. Saudi and Spanish honey samples demonstrated elevated total soluble solids (TSS) and sugar content (SC), leading to high OP and low MC levels. Consequently, these samples exhibited low aw and pH values, resulting in the lowest <em>E. coli</em> survival rates among the samples tested. Conversely, glucose concentrate, characterized by the highest TSS value, lowest pH value, and gallic acid content, exhibited the highest <em>E. coli</em> survival rate due to its low SC level and mineral content. Nonetheless, <em>E. coli</em> cells were determined to be nonviable after 28 days of storage at 22 °C. These findings emphasize the importance of thoroughly assessing the physical, chemical, and microbial properties of high-sugar syrups to ensure their quality and safety.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100891"},"PeriodicalIF":0.0,"publicationDate":"2025-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phenolic profile, physicochemical properties and antioxidant activities of blanching water obtained from some green leafy vegetables

Food chemistry advances Pub Date : 2025-01-08 DOI: 10.1016/j.focha.2024.100883

Funke T. Adedeji , Adeyemi A. Adeyanju , Oluwaseun P. Bamidele

{"title":"Phenolic profile, physicochemical properties and antioxidant activities of blanching water obtained from some green leafy vegetables","authors":"Funke T. Adedeji , Adeyemi A. Adeyanju , Oluwaseun P. Bamidele","doi":"10.1016/j.focha.2024.100883","DOIUrl":"10.1016/j.focha.2024.100883","url":null,"abstract":"<div><div>Blanching water has been a waste in different households and carries the leached-out nutrients from fruits and vegetables. This study uncovers the potential benefits of blanching water, a byproduct often discarded as waste, from some green leafy vegetables. The blanching was carried out with a blancher. The pH, Total Titratable Acidity (TTA), Total Soluble Solids (TSS), vitamin C, Total Phenolic Content (TPC), antioxidant activities, colour and phenolic profile of the blanching water obtained from the green leafy vegetables were determined using standard procedures at 0, 3 and 5 minutes interval. The blanching water's pH significantly decreased (p< 0.05) by 30 – 39%), while TTA, TSS, and vitamin C contents increased significantly (p <0.05) by 320-556%, 54- 300% and 2000 – 15500 % respectively) with the blanching time with the highest increase occurring at 3 min for Vitamin C. Similarly, there were significant increases (p>0.05) in the total phenolic content (TPC), antioxidant activities, colour intensity, and phenolic profile of the blanching water as the blanching time increased. The increase in all the physicochemical properties, TPC, antioxidant activities, and phenolic profile of the blanching water makes the water a potential ingredient for the formulation of functional drinks, offering a new and sustainable approach to food waste management.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100883"},"PeriodicalIF":0.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese

Food chemistry advances Pub Date : 2025-01-08 DOI: 10.1016/j.focha.2025.100890

Ricardo A. Higuera-Coelho , Evelyn L. Bonifazi , Stefanía Casciaro , Marta A. Carballo , Luciana Rossetti , Carolina D. Pérez , Ana M. Rojas , Maria F. Basanta , Eliana N. Fissore

{"title":"Performance of eggplant (Solanum melongena L.) antioxidant dietary fiber in a vegan cashew cream cheese","authors":"Ricardo A. Higuera-Coelho , Evelyn L. Bonifazi , Stefanía Casciaro , Marta A. Carballo , Luciana Rossetti , Carolina D. Pérez , Ana M. Rojas , Maria F. Basanta , Eliana N. Fissore","doi":"10.1016/j.focha.2025.100890","DOIUrl":"10.1016/j.focha.2025.100890","url":null,"abstract":"<div><div>A vegan cashew cream cheese was developed with antioxidant dietary fibers extracted from discarded eggplants’ mesocarp + placenta + core (Mes) and peel + calyx (PC). The fibers were first characterized to evaluate their suitability as an additive/ingredient. PC fiber had higher pectin and cellulose contents, and lower lignin content than Mes fiber, explaining its greatest hydration capability. Both fibers showed high antioxidant activities, especially PC which showed higher contents of α-tocopherol, carotenoids, and extractable phenolics. While PC extractable phenolics had no antitumor effect on the HepG2 Hepatocellular Carcinoma Cell Line, Mes phenolics showed a 50 % cytotoxic concentration (CC<sub>50</sub>) of 133.2 ppm due to caffeoylquinic acid. Both fibers were added (5.0 %) to vegan cashew cream cheeses showing to be efficient antioxidant fibers delaying the peroxide index and TBARS increase during storage under refrigeration (8 °C). Simultaneously, the addition of PC fiber increased slightly both cheese dynamic moduli in the mechanical spectra, while the addition of Mes showed a slight decrease in moduli after 30 d. Eggplant dietary fibers can improve the nutritional profile and provide efficient, natural, healthy antioxidants for plant-based foods, especially those rich in unsaturated fatty acids like vegan cashew cream cheese.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100890"},"PeriodicalIF":0.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Contribution of CDR3 in characterization of camelid VHH and its aflatoxin B1-binding interaction

Food chemistry advances Pub Date : 2025-01-07 DOI: 10.1016/j.focha.2025.100885

Hina Mukhtar , Lan Ma , Qian Pang , Xiaohong Wang , Jia Wang

{"title":"Contribution of CDR3 in characterization of camelid VHH and its aflatoxin B1-binding interaction","authors":"Hina Mukhtar , Lan Ma , Qian Pang , Xiaohong Wang , Jia Wang","doi":"10.1016/j.focha.2025.100885","DOIUrl":"10.1016/j.focha.2025.100885","url":null,"abstract":"<div><div>The single variable domain of heavy chain (VHH) antibodies, owing to their unique properties, has gained attention in immunoassays. However, compared with macromolecule antigens, in the case of small molecule haptens, such as aflatoxin B<sub>1</sub> (AFB<sub>1</sub>), the role of the longer complementarity determining region 3 (CDR3) of VHH is still indistinct. In this study, anti-AFB<sub>1</sub> VHH was selected from a naïve VHH library, and its CDR3 roles in VHH characteristics were further explored. Anti-AFB<sub>1</sub> VHH-2 was selected with 6.33 × 10<sup>–5</sup> M of KD value. Two VHH chimeras (C3-Nb28 and C3-VHH2) were constructed by interchanging the CDR3 of VHH-2 with Nb28, a previously reported anti-AFB<sub>1</sub> VHH from immunized alpaca, and vice versa. Refolded C3-Nb28 was obtained from the inclusion body, and C3-VHH2 was purified as a soluble protein for prokaryotic expression. Computational analysis showed that the binding of VHH-2 to AFB<sub>1</sub> is mediated by two hydrogen bonds (Thr106 and Tyr115) and two hydrophobic interactions (Trp109 and Thr114) in CDR3. In contrast, no binding pockets were available in the CDR3 in either VHH chimera, which was further confirmed by VHH ELISA. Studying the CDR3 role of VHH can elucidate its effects and affinity for small molecular weight molecules and broaden its applications.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100885"},"PeriodicalIF":0.0,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 blood glucose regulation and antioxidant activity in high-protein, high-fiber composite cookies: A study of whole-wheat, sweet potato, peanut, and rice bran incorporation

Food chemistry advances Pub Date : 2025-01-06 DOI: 10.1016/j.focha.2024.100876

Udeh Charles Chiedu , Malomo Sunday Abiodun , Ijarotimi Oluwole Steve

{"title":"Enhancing blood glucose regulation and antioxidant activity in high-protein, high-fiber composite cookies: A study of whole-wheat, sweet potato, peanut, and rice bran incorporation","authors":"Udeh Charles Chiedu , Malomo Sunday Abiodun , Ijarotimi Oluwole Steve","doi":"10.1016/j.focha.2024.100876","DOIUrl":"10.1016/j.focha.2024.100876","url":null,"abstract":"<div><div>This study examined how high protein-fibre cookies from whole wheat, sweet potato, rice bran and peanut composite flours reduced high blood sugars through its endogenous antioxidants. The crops were individually processed while their different flour blends were formulated as samples 1–3 whereas the 100 % whole wheat and 100 % all-purpose flours served as controls 1 and 2, respectively before baking to cookies. The <em>in vitro</em> and <em>in vivo</em> antioxidants, blood sugar reducing and liver function indices of the streptozotocin induced rats were examined. The <em>in vitro</em> antioxidants of the cookies were 60–78 % when compared to the common antioxidant, ascorbic acid (80 %). Further result showed that the streptozotocin-induced rats fed with experimental diets exhibited a significant (<em>p</em> < 0.05) spontaneous and greater reduction in high blood sugar level when compared to the streptozotocin group. Besides, the rats fed with cookie samples 1–3 showed better endogenous antioxidants activities (∼20 mmol H<sub>2</sub>O<sub>2</sub>/mg protein) that inhibited free radical production in the body. However, the diets had the reduced activities of the enzymes that have been implicated in the rats’ liver malfunctioning. Hence, the current cookies exhibited the potential functions of good antioxidant and anti-diabetic agents, which could be exploited in the management of diabetic health issues.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100876"},"PeriodicalIF":0.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of n-butanol subfractions of Adansonia digitata and Corchorus olitorius on gamma-irradiation-induced haematological alterations and Fe3+and CO2 dysregulation

Food chemistry advances Pub Date : 2025-01-05 DOI: 10.1016/j.focha.2024.100868

Kabir O. Bello, Hussein O.B. Oloyede, Musa O. Salawu

{"title":"The effect of n-butanol subfractions of Adansonia digitata and Corchorus olitorius on gamma-irradiation-induced haematological alterations and Fe3+and CO2 dysregulation","authors":"Kabir O. Bello, Hussein O.B. Oloyede, Musa O. Salawu","doi":"10.1016/j.focha.2024.100868","DOIUrl":"10.1016/j.focha.2024.100868","url":null,"abstract":"<div><h3>Background</h3><div>Radiation increases free radical from sub-toxic to toxic concentration in rats. Free radicals attack and transformed haemoglobin from biconcave to echinocyte structure (sickling), leading to haematological alteration.This study investigated the effects of n-butanol subfractions 1, 2, 3 and 4 of <em>A. digitata</em> and 1, 2 and 3 of <em>C. olitorius</em> leaves against irradiation-induced haematological alterations in Rats.</div></div><div><h3>Materials and Methods</h3><div>A total of 54 rats (198 ± 5.00 g) grouped into 9 of 6 each; Group i were placed on animal feed and clean water only. Groups ii-ix were exposed to irradiation and groups ii, iii, iv, v, vi, vii, viii and ix were provided-with clean water only, 1000 mg/kg body weight subfractions 1, 2, 3 and 4 of <em>A. digitata</em> and 1, 2 and 3 of <em>C. olitorius</em> respectively for 7 days.</div></div><div><h3>Results</h3><div>HPLC fingerprinting of the subfractions of both leaves contained catechin, luteolin, astragalin, eleagnin, quercetin, tocopherol and others. Irradiation significantly (<em>p</em> < 0.05) decreased haemoglobin concentration (HBC), red blood cell count (RBC), platelets (PLT) and white blood cell (WBC) of rats, when compared with the control. Administration of the subfractions of <em>A. digitata</em> and <em>C. olitorius</em> leaves significantly (<em>p</em> < 0.05) increased HBC, RBC, PLT and WBC when compared with non-administered groups. The concentration of bilirubin, Fe<sup>3+</sup> and CO<sub>2</sub> significantly (<em>p</em> < 0.05) increased in the irradiated rats, but were attenuated by the n-butanol subfractions of both plants.</div></div><div><h3>Conclusion</h3><div>n-butanol subfractions of <em>Adansonia digitata</em> and <em>Cochorous olitorius</em> contained bioactive constituents that are heamato-protective.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100868"},"PeriodicalIF":0.0,"publicationDate":"2025-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143178814","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Potentialities of Monodora myristica active components as functional ingredients in food formulation

Food chemistry advances Pub Date : 2025-01-04 DOI: 10.1016/j.focha.2024.100884

Joel Okpoghono , Endurance F. Isoje , Ufuoma A. Igbuku , Ovigueroye Ekayoda , Austine Uwague , Kelvin C. Ojebah , Peter M. Eguvbe , Godson O. Omoike , Treasure O. Adonor , Udoka B. Igue , Solomon U. Okom , Jonah K. Ukperegbulem , Faith O. Ovowa , Clive I. Okonta , Queen O. Stephen-Onojedje , Ejiro O. Ejueyitsi , Anita A. Seigha , Besong E. Tambe , Sunday E. Unuafe , Ferdinard N. Okoh , Clement A. Ometie

{"title":"Potentialities of Monodora myristica active components as functional ingredients in food formulation","authors":"Joel Okpoghono , Endurance F. Isoje , Ufuoma A. Igbuku , Ovigueroye Ekayoda , Austine Uwague , Kelvin C. Ojebah , Peter M. Eguvbe , Godson O. Omoike , Treasure O. Adonor , Udoka B. Igue , Solomon U. Okom , Jonah K. Ukperegbulem , Faith O. Ovowa , Clive I. Okonta , Queen O. Stephen-Onojedje , Ejiro O. Ejueyitsi , Anita A. Seigha , Besong E. Tambe , Sunday E. Unuafe , Ferdinard N. Okoh , Clement A. Ometie","doi":"10.1016/j.focha.2024.100884","DOIUrl":"10.1016/j.focha.2024.100884","url":null,"abstract":"<div><div>The main objective was to conduct an updated review on the potentialities of <em>Monodora myristica</em> (African nutmeg) extracts as functional ingredients in food formulation. More specifically, this study aimed to analyze the potentialities of the main active components, encapsulation, nutritional and mycochemical constituents, prebiotic, probiotic functions in the gut microbial ecosystem and safety concerns for <em>M. myristica</em> in food formulations. The outcomes disclosed that the main reasons for <em>M. myristica</em> usage are the volatile/essential oils found in them, which consist of myrcene, α-pinene, limonene, pinene, and α-phellandrene as their primary constituents. Numerous nutritious elements, including fatty acids, proteins, amino acids, minerals, vitamins, and carbohydrates, are abundant in <em>M. myristica</em> seeds. Potential applications in food formulation and medicine include flavor enhancer, antimicrobial activity, antioxidant effects, anti-inflammatory effects, and improvement of gut health through prebiotic, probiotic, and immunomodulatory functions in the gut microbial ecosystem. African nutmeg has a wide range of active ingredients that have promising potential applications in food formulation. In order to optimize the effectiveness and potentialities of <em>M. myristica</em> in food formulation, it is crucial to be aware of the safety risks and should be moderately utilized.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"6 ","pages":"Article 100884"},"PeriodicalIF":0.0,"publicationDate":"2025-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143179866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0