JSFA reports最新文献

{"title":"Traditional Asian plant-based fermented foods as vitamin B12 sources: A mini-review","authors":"Kyohei Koseki,&nbsp;Fei Teng,&nbsp;Tomohiro Bito,&nbsp;Fumio Watanabe","doi":"10.1002/jsf2.137","DOIUrl":"10.1002/jsf2.137","url":null,"abstract":"<p>Plant-based foods, such as vegetables and beans, are deficient in vitamin B₁₂ (B₁₂). If plant-based foods containing adequate B₁₂ can be produced microbially, incorporating them into a vegetarian diet would prevent B₁₂ deficiency. Asian indigenous fermented foods from soybeans, vegetables, and tea leaves, are commercially accessible. The B₁₂ level in the fermented products has been characterized to determine whether they may serve as a viable source of B₁₂ in humans. Since their B₁₂ content is very low (&lt;0.5 μg/100 g wet weight), most traditional Asian plant-based fermented foods do not appear to serve as adequate daily B₁₂ sources. However, some stinky tofu and pickled vegetable products contain &gt;10 μg of B₁₂ per 100 g wet weight. Nonetheless, further clinical research is warranted to clarify whether these products can increase the serum B₁₂ levels of humans.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"294-298"},"PeriodicalIF":0.0,"publicationDate":"2023-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41390128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid and simultaneous identification of Lonicera Japonicae Flos and Lonicerae Flos using MLPA-HRM and rhPCR-HRM","authors":"Jing Mo,&nbsp;Wenbin Wang,&nbsp;Yongyi Wang,&nbsp;Huachun Cheng,&nbsp;Xiaofang Li,&nbsp;Bo Wang","doi":"10.1002/jsf2.136","DOIUrl":"10.1002/jsf2.136","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Lonicera Japonicae Flos (LJF) and Lonicerae Flos (LF), derived from different species of <i>Lonicera</i>, are two different types of traditional Chinese medicine (TCM) according to their differences in composition and effectiveness. Because of the high price, good effectiveness of the medicinal, and functional values, LJF is often adulterated by LF in the market. Therefore, two single nucleotide polymorphism-based genotyping methods, multiplex ligation-dependent probe amplification high-resolution melting (MLPA-HRM) and RNase H2-dependant PCR (rhPCR)-HRM, were established for the identification of LF and LJF.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Highly specific MLPA probes and rhPCR-primers were designed based on the <i>trnL-trnF</i> regions. The melting temperature (<i>T</i>_<i>m</i>) of amplicons was derived from the peak of the HRM curve, and the differences in <i>T</i>_<i>m</i> values were used to identify LJF and LF. The two methods have both shown good specificity for identifying LJF and LF without cross-reaction, and have high sensitivity with the detection limits of 0.1 ng DNA template. For mixed samples, MLPA-HRM could detect LJF mixed with 10% LF while rhPCR-HRM could detect 5% LF in mixed samples. The MLPA-HRM and rhPCR-HRM were performed on DNA extracted from 54 samples of LJF and LF randomly selected from the medicinal material market, all samples were successfully identified and further verified with DNA barcoding.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>MLPA-HRM and rhPCR-HRM methods developed in our study not only provided fast, simple, sensitive, and practical identification of LJF and LF, but also provided technical references for the adulteration identification of other herb-medicines, they are of great significance to the quality control and safe use of plant medicinal materials.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"331-341"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45554148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of curcumin loaded nanoemulsions in photoinactivation of Aspergillus niger spores","authors":"J. Alejandro Arboleda-Murillo,&nbsp;Andres F. Cañon-Ibarra,&nbsp;Leidy T. Sanchez,&nbsp;Magda I. Pinzon,&nbsp;Cristian C. Villa","doi":"10.1002/jsf2.134","DOIUrl":"https://doi.org/10.1002/jsf2.134","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Aspergillus niger</i> is one of the most common fungal contaminants of food products, leading to several economic losses on fruit, vegetables and other food products during storage. Over the years, several new techniques have been developed to control fungal growth, including photodynamic inactivation, in which excitation of a photosensitizer in the right wavelength leads to ROS production and microbial death.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>On this paper, curcumin was used as a natural photosentitizer against <i>A. niger</i> spores. Nanoemulsions were used in order to encapsulated curcumin and increase its water solubility. Results showed that spores inhibition could reach up to 80% after 3 min of irradiation while values for un-encapsulated curcumin were around 30%.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Results presented show that nanoemulsions could be use to enhance the photoinactivation properties of curcumin, against fungal spores from <i>A. niger.</i> This type of process can be use for food decontamination and preservation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"299-303"},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50143886","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of adaptation length on metabolizable energy assay of maize and barley supplemented with or without glucanase determined by index method in broilers","authors":"S. Veluri, O. Olukosi","doi":"10.1002/jsf2.135","DOIUrl":"https://doi.org/10.1002/jsf2.135","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42813396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Applications of Curcumin Loaded Nanoemulsions in Photoinactivation of\u0000 A. Niger\u0000 spores","authors":"J. A. Arboleda‐Murillo, Andrés F. Cañon-Ibarra, Leidy T. Sanchez, M. I. Pinzón, Cristian C. Villa","doi":"10.1002/jsf2.134","DOIUrl":"https://doi.org/10.1002/jsf2.134","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47671390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dietary exposure and risk assessment of polychlorinated biphenyls to artisanal fishermen and fish vendors: A case study of Dar es Salaam","authors":"Gabriel Jacob Gabriel Mwaijibe,&nbsp;Beatrice Mgaya Kilima","doi":"10.1002/jsf2.133","DOIUrl":"https://doi.org/10.1002/jsf2.133","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Fish is one of the main sources of food and income in Tanzania, with 25% of the population depending on fishing activities as a source of food, income, and employment. But fish consumers are vulnerable to exposure to toxic pollutants including PCBs due to the lipophilic nature of the pollutants which accumulate in fish.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The estimated mean NDL PCBs concentration level was 0.84 ng/g w/w and the mean fish consumption rate among fishermen was 0.4 kg/day. Mean exposure of the fishermen and fish vendors to total PCBs ranged between 9.62 and 36.12 ng/kg bw/day depending on the estimation scenario (lower bound/upper bound) for both normal and higher fish consumers. The general population exposure to total PCBs was 0.4 and 0.8 ng/kg bw/day in lower-bound and upper-bound estimation scenarios respectively. The estimated lifetime carcinogenic and non-carcinogenic hazard indices from intake of estimated total PCBs by fishermen and fish vendors exceeded the recommended tolerable daily intake, TDI, raising serious concerns for adverse health effects to fishermen and fish vendors. However, for the general population, there was no concern for any potential health effects as the estimated hazard indices were far below the recommended levels for intake of total PCBs.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The exposure levels of fishermen and fish vendors to PCBs via consumption of <i>Rastrelliger kanagutra</i> (Indian mackerel) in Dar es Salaam are high enough to course serious health concerns, especially for high fish consumers and efforts should be taken to encourage diversification of fish species intake.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 6","pages":"282-289"},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50154299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evolution of the quality and sensory characteristics of extra virgin olive oil as affected by phenolic content during long-time storage at room temperature","authors":"Natália Cristina Averbuch,&nbsp;Lucas Tolio Silva,&nbsp;Luana Souza Cavalcante,&nbsp;Isabel Cristina Kasper Machado,&nbsp;Sara Oberlaender dos Santos,&nbsp;Júlia Leão Nogueira,&nbsp;Camila Scheid,&nbsp;Josias Merib,&nbsp;Juliano Garavaglia","doi":"10.1002/jsf2.132","DOIUrl":"10.1002/jsf2.132","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Extra Virgin olive oils are directly obtained from olives and their quality is influenced by the oxidative process during storage as consequence the category may be penalized. Sensory attributes are crucial parameter of olive oils quality and classifications. This study evaluated the main sensorial and volatile profile of three olive oils with high medium and low content of initial total phenolic compounds (from ‘Koroneiki’ Blend of varieties and ‘Arbequina’ respectively) including quality parameters up to 15 months of storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A significant increase of peroxide index value (around 50%) and reduction of phenolic compounds level (around 60%) were observed. The sensory attributes of sweet herbaceous almond and fruity notes decreased and the majority of volatile compounds found in all olive oils were (E)-2-hexenal (Z)-3-hexen-1-ol 1-penten-3-one and hexanal even after 15 months. The reductions of different parameters are related to initial phenolic level and samples are classified as Virgin after seven (low phenolics) nine (medium phenolics) and 11 (high phenolics) months displaying defect of rancid in distinct intensities.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>This investigation provided detailed about Brazilian olive oils useful in a global context moreover modifications of sensory and volatile compounds profile and its evolution according to the long-time storage were established.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"320-330"},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49132240","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of adaptation length on assayed metabolizable energy of maize and barley supplemented with or without glucanase for broiler chickens using the index method","authors":"Shravani Veluri,&nbsp;Oluyinka A. Olukosi","doi":"10.1002/jsf2.135","DOIUrl":"https://doi.org/10.1002/jsf2.135","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This effect of adaptation length (AL) on the apparent metabolizable energy (AME) and nitrogen-corrected AME (AMEn) of maize and barley supplemented with or without β-glucanase enzyme was assessed in this study. Three experimental diets were formulated with a wheat-soybean meal diet as a reference diet (RD) and two additional diets with maize or barley included at 300 g kg⁻¹ into the reference diet. A total of 324 Cobb 500 broilers were used for the experiment in a 3 × 2 factorial with factors AL (10, 7, or 4 days) and enzyme (with or without) for cereal grains maize and barley. Birds on 10, 7, or 4 days AL were given experimental diets beginning at from d 11, 14, and 17 of age, respectively. Excreta were collected on d 20 and 21. The AME and AMEn of cereal grain were calculated by the difference method.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>There was no significant interaction between the factors for barley AME and AMEn. The AME and AMEn of maize decreased <i>p</i> &lt; 0.05) step-wise with increasing in AL from 4 to 10 days. However, when supplemented with an enzyme, the AME and AMEn of maize were similar at 4, 7, and 10 days AL. Enzyme supplementation improved (<i>p</i> &lt; 0.01) AME and AMEn of barley, but there was no effect of AL on barley AME and AMEn.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>In conclusion, the influence of AL on assayed AME in cereal grains supplemented with enzyme was more pronounced for maize and less so for barley.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 7","pages":"304-309"},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.135","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"50143885","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}

{"title":"Dietary exposure and risk assessment of polychlorinated biphenyls (\u0000 PCBs\u0000 ) to artisanal fishermen and fish vendors. A case study of Dar es Salaam","authors":"Gabriel Jacob Gabriel Mwaijibe, B. Kilima","doi":"10.1002/jsf2.133","DOIUrl":"https://doi.org/10.1002/jsf2.133","url":null,"abstract":"","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45278815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Volatile components of Pelaverga red wines from Piedmont (Italy)","authors":"Elisabetta Bonometti,&nbsp;Lorenza Operti,&nbsp;Roberto Rabezzana,&nbsp;Giorgio Volpi","doi":"10.1002/jsf2.129","DOIUrl":"10.1002/jsf2.129","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The characterization of a typical red wine from Piedmont (north-west Italy), Pelaverga, was performed by means of headspace solid phase microextraction coupled to gas chromatography–mass spectrometry. Two different kinds of Pelaverga are known, hystorical and Verduno, which differ with the area of production. The main volatile compounds of the wine were identified and semi-quantified. Principal components analysis (PCA) was performed to identify possible clusters among the different samples analyzed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Forty-eight volatile compounds were unambiguously identified in the wines sampled. The two types of Pelaverga analyzed displayed a very similar volatile profile. The most abundant volatile compounds were two esters, ethyl octanoate and diethyl succinate, and two alcohols, isoamyl alcohol and ethyl phenyl alcohol. Few varietal compounds were detected, probably due to their low concentration; among these, we were not able to detect rotundone, which is reported to impart characteristic spicy notes to this kind of wine. Application of PCA did not allow to differentiate between the two types of Pelaverga on the basis of their volatile profile.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The present work is, to the best of our knowledge, the first complete report about the volatile profile of Pelaverga wines and represents the first step of a research project aiming at characterizing food products from Piedmont on the basis of chemical parameters. Differentiation between the two types of Pelaverga will likely require the determination of different chemical parameters in conjunction with volatile compounds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 6","pages":"262-270"},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47315575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}