Food chemistry advances最新文献_第3页

Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties 用高强度超声波改变豌豆蛋白分离物：功能、结构和营养特性

Food chemistry advances Pub Date : 2024-08-19 DOI: 10.1016/j.focha.2024.100793

{"title":"Modification of pea protein isolates by high-intensity ultrasonication: Functional, structural and nutritional properties","authors":"","doi":"10.1016/j.focha.2024.100793","DOIUrl":"10.1016/j.focha.2024.100793","url":null,"abstract":"<div>The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001886/pdfft?md5=054f67b990ceb68ec122ebca3d1ffd4a&pid=1-s2.0-S2772753X24001886-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142096610","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 probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp 用椴树果肉提高发酵羊奶饮料中益生菌的存活率和质量

Food chemistry advances Pub Date : 2024-08-15 DOI: 10.1016/j.focha.2024.100792

{"title":"Enhancing probiotic survival and quality of fermented goat milk beverages with bael (Aegle marmelos) fruit pulp","authors":"","doi":"10.1016/j.focha.2024.100792","DOIUrl":"10.1016/j.focha.2024.100792","url":null,"abstract":"<div>This study aimed to assess the impact of bael fruit pulp on the viability of probiotic Lacticaseibacillus rhamnosus GG (LGG) and some physicochemical properties of bael-goat milk-based beverages during 21 days of refrigerated storage. Bael fruit pulp (BFP) was incorporated into goat milk (GM) at different levels (0 %, 5 %, 10 %, and 20 %), and fermented with LGG combined with conventional yoghurt culture. Products were analyzed at weekly intervals. Fermented GM without bael served as control. Redness (a*), yellowness (b*), chroma, and LGG viability were all significantly increased while pH, lightness (L*), and whiteness were dramatically decreased by the addition of BFP. After 14 days of storage, all fermented milk containing bael exhibited considerably (p < 0.05) greater LGG counts than the control. The product containing 20 % bael had the greatest viability counts (7.01 log CFU/mL) at the end of storage. Throughout the storage period, all of the products—including the control—maintained viable probiotic counts of greater than 6 log CFU/mL. The pH of the products decreased over time but was stabilized by bael. In conclusion, the findings demonstrate that goat milk is a perfect vehicle for LGG, and adding bael may boost the fermented goat milk's probiotic viability, physicochemical qualities, and nutritional value, thus improving its overall quality.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001874/pdfft?md5=304a2f1034d284db12a1711782cfa1b8&pid=1-s2.0-S2772753X24001874-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142011877","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

Harnessing the health perks of underrated spices in bakery products- A review 在烘焙食品中利用被低估的香料的健康益处--综述

Food chemistry advances Pub Date : 2024-08-15 DOI: 10.1016/j.focha.2024.100790

{"title":"Harnessing the health perks of underrated spices in bakery products- A review","authors":"","doi":"10.1016/j.focha.2024.100790","DOIUrl":"10.1016/j.focha.2024.100790","url":null,"abstract":"<div>The trend for eating foods which confer health benefits is increasing day by day. Spices are widely used in the world for adding flavor or aroma to different food products. Besides adding unique flavor and aroma to products several spices have been documented to possess functional and therapeutic abilities. Regular eating of these spices reduces the incidence of many diseases. Bakery products are consumed throughout the world and constitute one of the biggest food industries. Some spices that are not a part of our daily diet, have been incorporated into bakery products to enhance the nutritive and functional potential of the products as consumer demand is higher for more nutritious and health beneficial foods. The population is rising and the incidence of diseases is also increasing, so it has become necessary to add components like these spices for health benefits and to prevent the occurrence of many diseases. This review summarizes the functional and therapeutic potential of some underrated spices including rosemary, thyme, fenugreek, clove, cinnamon, oregano, and their incorporation to formulate the valuable bakery products.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001850/pdfft?md5=b8bbc77c5b4deacf8480e588a35a54f3&pid=1-s2.0-S2772753X24001850-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142044831","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

Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats 利用响应面方法优化富含大豆的布菲及其对白化大鼠生化指标的影响

Food chemistry advances Pub Date : 2024-08-15 DOI: 10.1016/j.focha.2024.100791

{"title":"Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats","authors":"","doi":"10.1016/j.focha.2024.100791","DOIUrl":"10.1016/j.focha.2024.100791","url":null,"abstract":"<div>Increasing interest in soya based dairy products is growing due to their health benefits. This study aims to formulate soya-enriched burfi by varying levels of milk fat, soya cake powder (SCP), and sugar based on sensory and textural characteristics using response surface methodology. The optimised formulation consisting of 4.59 % milk fat, 19.24 % SCP, and 26.93 % sugar. Burfi formulations were developed with 10 % SCP (G3), 20 % SCP (G4), and control burfi (G2) which undergo analysis for chemical parameters (moisture, fat, protein, ash, total carbohydrate, free fatty acid, 5-hydroxymethylfurfural, thiobarbituric acid, and peroxide value), microbiological counts (total plate count, coliform, yeast & mold), growth metrics (FI, BWG & FE) and biochemical impact on albino rats fed with burfi (G3 and G4). Results showed that the soya-fed groups (G3 and G4) experienced less weight gain and an increase in albumin (4.05 %), globulin (5.33 %), and total protein (4.05 %), while levels of total cholesterol (5.36 %), triglycerides (5.17 %), creatinine (2.78 %), glucose (2.70 %), aspartate aminotransferase (8.15 %), and alanine transaminase (15.71 %) were reduced as compared to the control burfi group (G2). The study demonstrated that incorporating soya into burfi significantly enhances its nutritional and functional attributes, making it a promising functional food.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001862/pdfft?md5=df4cae25bae32243971e68d341c3b228&pid=1-s2.0-S2772753X24001862-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142167800","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

In vivo and in silico studies of membrane-stabilizing and clot lysis activities of Trachyspermum ammi 茵陈的膜稳定和凝块溶解活性的体内和硅学研究

Food chemistry advances Pub Date : 2024-08-13 DOI: 10.1016/j.focha.2024.100789

{"title":"In vivo and in silico studies of membrane-stabilizing and clot lysis activities of Trachyspermum ammi","authors":"","doi":"10.1016/j.focha.2024.100789","DOIUrl":"10.1016/j.focha.2024.100789","url":null,"abstract":"<div>Trachyspermum ammi contains many important phytochemicals, including thymol, which is used to treat many diseases. This study aimed to check the membrane-stabilizing and clot-lysis capacity of the ethanol extract of T. ammi (ETA) and its main chemical component, thymol (THY). For this, we used hypotonic solution-induced erythrocyte lysing and egg-albumin protein denaturation for membrane-stabilizing capacity and human blood clot lysis for anti-atherombosis capacity. Further, we observed in silico study of THY and ntric oxide synthase (NOSs) isoform. The stabilizing effects of ETA and THY on the membrane changed depending on the concentration. At the highest concentration (160 μg/mL), they stopped the most bleeding, while the standard drug, acetylsalicylic acid, stopped less bleeding at the same concentration. In the erythrocyte lysing test, ETA showed 102.60 ± 0.01 and 75.83 ± 1.44% membrane protection. In the egg-albumin denaturation test, they showed 27.62 ± 0.02% and 56.71 ± 0.02% membrane protection, respectively. In our clot lysis experiment, ETA and THY also showed significant and concentration-dependent clot lysis capacity. The IC50 and EC50 values of THY were lower than ETA when it came to keeping the membrane stable and breaking up clots, respectively. In our in silico investigation, THY and NOSs showed significant binding interaction. Taken together, ETA and its major component, THY, exhibited potent membrane stabilizing activity and clot lysis activity in in vitro studies. Further studies are required to elucidate its other active principles and their biological effects, along with possible mechanisms.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001849/pdfft?md5=955b010430304b30f8fa63da1b2e9edb&pid=1-s2.0-S2772753X24001849-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142006766","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

Application of non-thermal plasma technology for enhancing food processing and storage: A Review 应用非热等离子体技术改进食品加工和储存：综述

Food chemistry advances Pub Date : 2024-08-08 DOI: 10.1016/j.focha.2024.100788

引用次数: 0

Treatment and prevention of recurrent urolithiasis: Insights on molecular mechanism of occurrence and medical care 复发性尿路结石的治疗和预防：发生的分子机制和医疗护理的启示

Food chemistry advances Pub Date : 2024-07-26 DOI: 10.1016/j.focha.2024.100751

{"title":"Treatment and prevention of recurrent urolithiasis: Insights on molecular mechanism of occurrence and medical care","authors":"","doi":"10.1016/j.focha.2024.100751","DOIUrl":"10.1016/j.focha.2024.100751","url":null,"abstract":"<div>Urolithiasis, commonly known as kidney stones, affects a significant portion of the global population. This disease raises the risk of urinary tract infections and kidney failure. According to the WHO study, the anticipated incidence ranges from 1 to 13 percent in different parts of the globe. The recurrence rate of kidney stones is significant. There are effective treatment options, preventative strategies are needed for both new and reoccurring stones to lessen the financial and bodily consequences of urolithiasis. Recent research shows that how common urolithiasis is in both genders changes over time. Males over 35 now have a greater lifetime risk of developing urolithiasis than they did previously. This increased risk is attributed to the influence of sex hormones on urolithiasis. A large majority of scientific and clinical urology research, especially related to renal conditions, concentrates on the diagnosis and treatment of the ailment, with minimal focus on its etiology or recurrence prevention. This study aimed to offer a holistic assessment of the causes and processes of stone formation, metabolic abnormalities, and particularly preventative ways of disease recurrence. This study also advances public understanding of the connection between urolithiasis and dietary, fluid intake, and lifestyle decisions.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001473/pdfft?md5=6ca8848b1a138059ca97cdbb7a5ac379&pid=1-s2.0-S2772753X24001473-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141954333","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

Optimization & characterization of chips developed from cabbage powder, maize and rice flour using simplex lattice mixture design 利用简单网格混合物设计优化用卷心菜粉、玉米和大米粉制成的薯片并确定其特性

Food chemistry advances Pub Date : 2024-07-25 DOI: 10.1016/j.focha.2024.100787

引用次数: 0

Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh 探索孟加拉国马塔班加河土著鱼类的营养成分和膳食价值

Food chemistry advances Pub Date : 2024-07-23 DOI: 10.1016/j.focha.2024.100786

{"title":"Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh","authors":"","doi":"10.1016/j.focha.2024.100786","DOIUrl":"10.1016/j.focha.2024.100786","url":null,"abstract":"<div>The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001813/pdfft?md5=b3aef0523cdfc30393f0cbd78256188f&pid=1-s2.0-S2772753X24001813-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849995","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

Preparation and characterization of Arctium lappa L. polysaccharide-Zn(II) complex and evaluation of its immune activity 牛蒡多糖-锌（II）复合物的制备、表征及其免疫活性评估

Food chemistry advances Pub Date : 2024-07-22 DOI: 10.1016/j.focha.2024.100784

{"title":"Preparation and characterization of Arctium lappa L. polysaccharide-Zn(II) complex and evaluation of its immune activity","authors":"","doi":"10.1016/j.focha.2024.100784","DOIUrl":"10.1016/j.focha.2024.100784","url":null,"abstract":"<div>A novel Arctium lappa L. polysaccharide zinc (ALP-Zn) complex was synthesized with success. The structural characteristics, stability, and in vitro digestive properties of ALP-Zn were studied. Moreover, the immunoreactivity of ALP-Zn on murine bone marrow-derived dendritic cells (BMDCs) was investigated by examining surface molecule expression, cytokine production and endocytosis. The results showed that the weight-average molecular weight (Mw) of ALP-Zn was 60,268 Da. ALP-Zn mainly consisted of fructose, arabinose, galactose, and glucose in a mass ratio of 50.74:27.94:12.49:7.26. Zn-O characteristic peak was identified by fourier transform infrared spectroscopy at 433.42 cm−1, indicating that zinc was successfully complexed with ALP. The stability and in vitro digestive properties suggested that ALP-Zn had good stability and biological acceptability. Furthermore, ALP and ALP-Zn demonstrated excellent immunological effects on dendritic cells (DCs). After being treated with ALP and ALP-Zn, CD80 and CD86 expression on the surface of DCs were increased and DCs maturation was induced. Moreover, ALP and ALP-Zn also significantly reduced DC endocytosis and increased cytokine (IFN-γ, TNF-α, IL-1β and IL-6). As a consequence, ALP-Zn complex could be as a potential zinc supplement with immune properties.</div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001801/pdfft?md5=0582604a64efeeeca9866ec284834288&pid=1-s2.0-S2772753X24001801-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141846231","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