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Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data—An Explorative Study Foods (IF 5.2) Pub Date : 2024-03-16 Francesco Bimbo, Emilio De Meo, Domenico Carlucci
Italy is the world leader in the production of pasta and the Italian market is characterized by strong price competition among large industrial producers. Thus, recently, many small and medium firms have started to differentiate their products as a way to achieve higher margins and escape from price competition. Using data on the prices and characteristics of dried pasta sold online in the Italian
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Milk Bioactive Compounds and Gut Microbiota Modulation: The Role of Whey Proteins and Milk Oligosaccharides Foods (IF 5.2) Pub Date : 2024-03-16 Valentina Gallo, Alyexandra Arienzo, Federica Tomassetti, Giovanni Antonini
A strong correlation between the occurrence of various pathological conditions and intestinal dysbiosis is supported by a range of strong evidence. Vice versa, many pathologies have been shown, in turn, to be responsible for alterations in the gut microbiota, a condition that can worsen illness outcomes and response to therapies. For these reasons, great efforts have been made, and studies are still
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Determination of Pesticide Residues in Vine Leaves Using the QuEChERS Method and Liquid Chromatography-Tandem Mass Spectrometry Foods (IF 5.2) Pub Date : 2024-03-17 Mehmet Keklik, Ozgur Golge, Miguel Ángel González-Curbelo, Bulent Kabak
Commercial viticulture necessitates regular pesticide applications to manage diseases and pests, raising significant concerns regarding pesticide residues among stakeholders. Due to health risks associated with these residues in Turkish vine leaves, the European Commission has increased the frequency of official control from 20% to 50%. Thus, the aim of this study was to determine multi-class pesticide
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Assessing Starch Retrogradation from the Perspective of Particle Order Foods (IF 5.2) Pub Date : 2024-03-17 Hao Lu, Jinling Zhan, Wangyang Shen, Rongrong Ma, Yaoqi Tian
Starch retrogradation is a complex process involving changes in the multi-scale structure. In particular, the particle order of retrograded starch is unclear. In this study, we measured the radius of gyration (Rg) and radius of particles (R) of retrograded starch using small-angle X-ray scattering. Retrograded starch included various Rg, and the values of Rg depended on the length and state of the
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A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt Foods (IF 5.2) Pub Date : 2024-03-17 Hameedur Rehman, Kanchanpally Saipriya, Ashish Kumar Singh, Richa Singh, Ganga Sahay Meena, Yogesh Khetra, Heena Sharma
Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt
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Differential Characteristics of the Metabolic Profiles and Microbial Community between Superior and Normal Grades of Nongxiangxing-daqu Foods (IF 5.2) Pub Date : 2024-03-17 Xiaoge Hou, Ming Hui, Xiaoman Gu, Xin Shi, Chenming Fan, Junfei Wang, Xuesi Li, Chunmei Pan, Ruifang Li
Nongxiangxing-daqu (NXDQ), as a saccharification and fermentation agent, directly affects the flavor and yield of fresh Nongxiangxing Baijiu (NXBJ). The difference in fermentation temperature owing to the artificial turning operation leads to the formation of superior (S) and normal (N) grades of NXDQ. Here, aiming to explore the discriminant characteristics of two grades of NXDQ, we studied the physicochemical
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The Impact of Oil Type on the Performance of β-Amyrin-Based Oleogels: Formation, Physicochemical Properties, and Potential Correlation Analysis Foods (IF 5.2) Pub Date : 2024-03-14 Shuxian Su, Si Qin, Huiping Xia, Peiwang Li, Haiyan Li, Chenjia Li, Shiyin Guo, Chaoxi Zeng
Pentacyclic triterpenes show potential as oleogelators, but their combination with various vegetable oils has limited research. This study selected linseed, rapeseed, sunflower, coconut, and palm oils to combine with the triterpenoid compound β-amyrin for the preparation of oleogels. The stability, crystal network structure, and other properties of each oleogel were evaluated. The correlation between
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Comparison of Gas Treatments of High Oxygen, Carbon Monoxide, and Nitric Oxide on Ground Beef Color in Modified Atmosphere Packaging Foods (IF 5.2) Pub Date : 2024-03-16 Benjamin J. Carpenter, Thomas W. Dobbins, Manuel Sebastian Hernandez, Samantha N. Barker, Kaitlyn R. Loomas, Wesley N. Osburn, Jerrad F. Legako
The objective of this study was to evaluate the viability and performance of nitric oxide modified-atmosphere packaging (MAP) as a novel alternative to high oxygen and carbon monoxide MAP for ground beef. Packages of ground beef under high oxygen (HI-OX), carbon monoxide (CO), and nitric oxide (NO) atmospheres were evaluated for descriptive and instrumental color every 12 h during a 120 h display period
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Color and Nutritional Analysis of Ten Different Purple Sweet Potato Varieties Cultivated in China via Principal Component Analysis and Cluster Analysis Foods (IF 5.2) Pub Date : 2024-03-16 Meng Xu, Jia Li, Jinjing Yin, Muci Wu, Wangting Zhou, Xinsun Yang, Rui Zhang, Jingren He
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA)
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Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology Foods (IF 5.2) Pub Date : 2024-03-16 Antonio Montes, Diego Valor, Ignacio García-Casas, Ana Sánchez, Clara Pereyra
Olive leaves (Olea europaea L.) contain a multitude of bioactive compounds such as sterols, carotenes, triterpenic alcohols and phenolic compounds. These compounds have been shown to exhibit antiviral, antioxidant, candida-growth-inhibitory, anticancer, antifungal, anti-inflammatory and antibacterial activities. In this sense, submicron particles from olive leaves with antioxidant activity were precipitated
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Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters Foods (IF 5.2) Pub Date : 2024-03-16 María José Jara-Palacios, Emilio Begines, Francisco J. Heredia, María Luisa Escudero-Gilete, Dolores Hernanz
Antioxidant activity can be evaluated using cyclic voltammetry (CV). The aim of this work is to verify the efficacy of CV in evaluating the synergistic effect of bioactive compounds, such as phenolic and amino acid compounds, on antioxidant activity. Therefore, three types of model solutions were prepared: individual model solution (phenol and amino acid), (b) binary model solutions (phenol-phenol
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Adulteration of Brain Health (Cognitive, Mood, and Sleep Enhancement) Food Supplements by the Addition of Pharmaceutical Drugs: A Comprehensive Review of Analytical Approaches and Trends Foods (IF 5.2) Pub Date : 2024-03-16 Rafael Paiva, Manuela Correia, Cristina Delerue-Matos, Joana S. Amaral
In recent years, the consumption of dietary supplements has grown worldwide, particularly in developed regions. However, this growing market has also become a prime target for adulteration practices, with some manufacturers illegally adding pharmaceuticals into plant-based food supplements (PFS) to enhance their effects. While extensive research has focused on detecting adulterant drugs in PFS tailored
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Antilisterial Effectiveness of Origanum vulgare var. hirtum and Coridothymus capitatus Essential Oils and Hydrolates Alone and in Combination Foods (IF 5.2) Pub Date : 2024-03-12 Serena D’Amato, Chiara Rossi, Francesca Maggio, Luca Valbonetti, Vincenzo Savini, Antonello Paparella, Annalisa Serio
The antimicrobial activity of Origanum vulgare var. hirtum (O) and Coridothymus capitatus (C) essential oils (EOs) and hydrolates (HYs) of the same botanical species was evaluated on sixteen L. monocytogenes strains from food and clinical origins. The antimicrobial activity was assessed by Minimum Inhibitory Concentration (MIC) determination, viable cell enumeration over time up to 60 min, and evaluation
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Dispersive Solid-Phase Extraction and Ultra-Performance Liquid Chromatography–Tandem Mass Spectrometry—A Rapid and Accurate Method for Detecting 10 Macrolide Residues in Aquatic Products Foods (IF 5.2) Pub Date : 2024-03-13 Jinyu Chen, Guangming Mei, Xiaojun Zhang, Daoxiang Huang, Pengfei He, Dan Xu
The amount of macrolide (MAL) residues in aquatic products, including oleandomycin (OLD), erythromycin (ERM), clarithromycin (CLA), azithromycin (AZI), kitasamycin (KIT), josamycin (JOS), spiramycin (SPI), tilmicosin (TIL), tylosin (TYL), and roxithromycin (ROX), was determined using solid-phase extraction and ultra-performance liquid chromatography–tandem mass spectrometry (UPLC-MS/MS). The residues
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Degradation Mechanism of Aflatoxin M1 by Recombinant Catalase from Bacillus pumilusE-1-1-1: Food Applications in Milk and Beer Foods (IF 5.2) Pub Date : 2024-03-15 Xiaoyu Liu, Fangkun Zhao, Xianghong Wang, Kaige Peng, Chunyu Kang, Yaxin Sang
A bacteria capable of degrading aflatoxin M1 (AFM1) was isolated from African elephant manure. It was identified as Bacillus pumilus by 16s rDNA sequencing and named B. pumilusE-1-1-1. Compared with physical and chemical methods, biological methods have attracted much attention due to their advantages, such as thorough detoxification, high specificity, and environmental friendliness. This work aimed
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The Relationship between Food Healthiness, Trust, and the Intention to Reuse Food Delivery Apps: The Moderating Role of Eco-Friendly Packaging Foods (IF 5.2) Pub Date : 2024-03-15 Kyung-A Sun, Joonho Moon
The goal of this research is to investigate the relationship among food healthiness, trust, and the intention to reuse food delivery apps. Another purpose of this work is to examine the moderating effect of eco-friendly food packaging on the association between food healthiness and trust in food delivery apps. A survey was the main instrument for this work, with Amazon Mechanical Turk being used to
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Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students Foods (IF 5.2) Pub Date : 2024-03-15 Jessica C. McCormack, Mei Peng
Extensive research suggests that COVID-19 infection can lead to persistent changes in taste and smell perception. These sensory changes have the potential to exert lasting impacts on dietary choices, nutrition, and body weight. This study aims to explore COVID-related shifts in dietary intake among New Zealand university students. We conducted a survey involving 340 university students who had experienced
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Ultrasound-Assisted Multi-Enzyme Extraction for Highly Efficient Extraction of Polysaccharides from Ulva lactuca Foods (IF 5.2) Pub Date : 2024-03-15 Wenqian Wang, Jinbi Li, Fuping Lu, Fufeng Liu
Ulva polysaccharides present several physiological activities including antiviral, antitumor and anti-plasmodial effects. However, current processing usually results in low yields and high prices, thus lacking commercialization potential. The aim of this study was to develop an efficient method for the extraction of Ulva polysaccharides with high biological activity. The effect of cell wall-degrading
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Mechanical Damage Caused by Compression and Its Effects on Storage Quality of Mandarin Foods (IF 5.2) Pub Date : 2024-03-15 Haoyu Tian, Hong Chen, Xiaoxian Li
Mandarin is vulnerable to a range of external loads during processing and shipping, which can cause interior mechanical damage that can happen right away or over time and cause serious rotting when kept in storage. In this study, mandarin was treated to a certain quantity of compression load that did not result in a noticeable rupture of the peel. The interior pulp structure of mandarin was examined
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UV-C Treatment Impact on the Availability of Water-Soluble Carbohydrates, Polyphenols, and Antioxidant Capacity of an Algerian Underutilized Date Fruit (Phoenix dactylifera L.) Foods (IF 5.2) Pub Date : 2024-03-15 Kahina Djaoud, Rocío De la Peña-Armada, Alejandra García-Alonso, Virgilio Correcher, Lila Boulekbache-Makhlouf, Inmaculada Mateos-Aparicio
Underutilized dates are considered as a socioeconomically important fruit for local and global communities, such as Degla-Beida, a common date fruit variety. The aim of this research was to elucidate, for the first time, the efficiency of UV-C light treatment (over different irradiation durations 5, 10, 20, and 40 min) in the enhancement of soluble carbohydrates and phenolic compounds, and to evaluate
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Optimization and Characterization of Protein Extraction from Asparagus Leafy By-Products Foods (IF 5.2) Pub Date : 2024-03-15 Aline Cristini dos Santos-Silva, Bianka Rocha Saraiva, Anderson Lazzari, Henrique dos Santos, Évelin Lemos de Oliveira, Francielle Sato, Eduardo César Meurer, Paula Toshimi Matumoto-Pintro
Asparagus production generates significant amounts of by-products during the summer and post-harvest growth period. By-products can be good sources of nutrients and phytochemicals. The interest in increasing the availability of proteins for human consumption has led to the use of new plant sources rich in proteins. The objective of this study was to use response surface methodology (RSM) to optimize
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Understanding Ligilactobacillus salivarius from Probiotic Properties to Omics Technology: A Review Foods (IF 5.2) Pub Date : 2024-03-15 Yong Yang, Xin Song, Guangqiang Wang, Yongjun Xia, Zhiqiang Xiong, Lianzhong Ai
Ligilactobacillus salivarius (basonym: Lactobacillus salivarius, L. salivarius) is a type of lactic acid bacteria (LAB) commonly found in the oropharyngeal-gastrointestinal tract (OGT). It has gained significant attention due to its probiotic and functional properties as well as its various health-promoting roles. L. salivarius strains exhibit strong resistance and adhesion in the OGT along with outstanding
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Effects of Dill (Anethum graveolens) Essential Oil and Lipid Extracts as Novel Antioxidants and Antimicrobial Agents on the Quality of Beef Burger Foods (IF 5.2) Pub Date : 2024-03-15 Milo Mujović, Branislav Šojić, Tatjana Peulić, Sunčica Kocić-Tanackov, Predrag Ikonić, Danica Božović, Nemanja Teslić, Miloš Županjac, Saša Novaković, Marija Jokanović, Snežana Škaljac, Branimir Pavlić
Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common
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Deoxynivalenol Detection beyond the Limit in Wheat Flour Based on the Fluorescence Hyperspectral Imaging Technique Foods (IF 5.2) Pub Date : 2024-03-15 Chengzhi Wang, Xiaping Fu, Ying Zhou, Feng Fu
Deoxynivalenol (DON) is a harmful fungal toxin, and its contamination in wheat flour poses a food safety concern globally. This study proposes the combination of fluorescence hyperspectral imaging (FHSI) and qualitative discrimination methods for the detection of excessive DON content in wheat flour. Wheat flour samples were prepared with varying DON concentrations through the addition of trace amounts
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The Potential Role of Vitamin E and the Mechanism in the Prevention and Treatment of Inflammatory Bowel Disease Foods (IF 5.2) Pub Date : 2024-03-15 Qi Wu, Yi Luo, Han Lu, Tiantian Xie, Zuomin Hu, Zhongxing Chu, Feijun Luo
Inflammatory bowel disease (IBD) includes ulcerative colitis and Crohn’s disease, and it is a multifactorial disease of the intestinal mucosa. Oxidative stress damage and inflammation are major risk factors for IBD. Vitamin E has powerful antioxidant and anti-inflammatory effects. Our previous work and other investigations have shown that vitamin E has a positive effect on the prevention and treatment
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Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu Foods (IF 5.2) Pub Date : 2024-03-15 Jie Xu, Ting Zhang, Huitai Chen, Yijie Dai, Zongjun Li, Jia He, Rongfang Ju, Aixiang Hou
The present study employed Hunan local Tuqu for fermentation and investigated the physicochemical properties, microbial community composition, and volatile flavor compounds of the fermented grains, as well as the correlation between the physicochemical indicators and the microbial community. The findings reveal that the activities of α-amylase and glucoamylase were highest during the initial stages
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Associations between Social Contact, Sleep and Dietary Patterns among Children: A Cross-Sectional Study Foods (IF 5.2) Pub Date : 2024-03-15 Christophe Mühlematter, Matthieu Beaugrand, Andjela Markovic, Salome Kurth
Social isolation in adults can be associated with altered sleep and eating behavior. This study aimed to investigate the interactions between the extent of social contact, eating behavior and sleep in infants and preschool children. In an observational study, 439 caregivers of 562 children aged 0–6 years provided information on sleep (i.e., duration, latency, bedtimes and nighttime awakenings), eating
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The Effect of the Periodic Drying Method on the Drying Time of Hazelnuts and Energy Utilization Foods (IF 5.2) Pub Date : 2024-03-15 Mithat Akgün, Emrullah Kontaş
Hazelnut is a shelled fruit that is stored by drying and used as a snack or in industry. Since the hazelnut drying process is energy-intensive, there is a need for drying methods that will reduce the energy cost without lengthening the drying time. In this study, the effects of periodic drying of hazelnuts’ energy recovery, oil, and protein content, as well as mass losses, were studied. Fresh Tombul
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Polysaccharides as Protective Agents against Heavy Metal Toxicity Foods (IF 5.2) Pub Date : 2024-03-11 Lukman Iddrisu, Felix Danso, Kit-Leong Cheong, Zhijia Fang, Saiyi Zhong
Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wastewater discharges, paints, electronic waste, batteries, pigments, and plastics, into the environment that pose a risk to human health. Therefore, it is imperative to eliminate accumulated
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A Stochastic Frontier Approach to Study the Relationship between the Hygienic Quality of Bulk Tank Sheep Milk and Technical Efficiency of the Coagulation Process Foods (IF 5.2) Pub Date : 2024-03-13 Lorena Jiménez, José M. Perea, Javier Caballero-Villalobos, Elena Angón, Alessio Cecchinato, Nicolò Amalfitano, Bonastre Oliete, Ramón Arias
Sheep milk from local breeds is important for the production of high-quality cheeses throughout the Mediterranean region, such as Manchego cheese in Spain. To maintain sustainable and efficient production, it is necessary to reach a better understanding of how the composition and hygiene of the milk affect the coagulation process, with the aim of optimizing production yield. This study implemented
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Postbiotics from Lactobacillus delbrueckii Alleviate Intestinal Inflammation by Promoting the Expansion of Intestinal Stem Cells in S. Typhimurium-Induced Mice Foods (IF 5.2) Pub Date : 2024-03-14 Mengting Wang, Yuting Ren, Xin Guo, Yanxin Ye, Haining Zhu, Jiaqi Zhang, Zan Huang, Kaifan Yu
Previous studies have demonstrated that L. delbrueckii plays beneficial roles in modulating the gut microbiota, enhancing the intestinal barrier, and promoting animal growth. Postbiotics have a similar or even superior effect in protecting intestinal health compared to probiotics due to their excellent stability, extended shelf life, and safety. However, the protective effects and underlying mechanism
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Research on the Mechanism of Corn Price Formation in China Based on the PLS-SEM Model Foods (IF 5.2) Pub Date : 2024-03-14 Xin Shen, Cancheng Qiu
After the cancellation of the temporary corn storage system in 2016, the price of corn in China returned to market regulation, resulting in increased price volatility. This study focuses on monthly data from April 2016 to March 2023 in China. The partial least squares structural equation modeling (PLS-SEM) is employed to analyze the impact of corn supply and demand factors, substitute prices, monetary
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Effects of Drying Process and High Hydrostatic Pressure on Extraction of Antioxidant Ergothioneine from Pleurotus citrinopileatus Singer Foods (IF 5.2) Pub Date : 2024-03-14 Changge Zhang, Yitong Xie, Danyi Liu, Rongxu Liu, Jianchun Han
This study evaluated the effects of different drying techniques on the physicochemical properties of Pleurotus citrinopileatus Singer (P. citrinopileatus), focusing on the ergothioneine (EGT) contents. The P. citrinopileatus was subjected to natural ventilation drying (ND), freeze-drying (FD), and hot-air drying (HD). EGT was extracted using high-hydrostatic-pressure extraction (HHPE), and response
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Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato Foods (IF 5.2) Pub Date : 2024-03-14 Zhonghui Zhang, Weizhen Ye, Chun Li, Haihong Zhou, Chao Wang, Penghui Liu, Binxin Zhou, Hanqing Zhao, Shouchuang Wang, Jun Yang
Volatile accumulation during tomato ripening greatly affects the fruit flavor. In this study, four accessions from each of the three tomato subgroups (BIG, S. lycopersicum, CER, S. lycopersicumvar. Cerasiforme, and PIM, S. pimpinellifolium) were subjected to a sensory evaluation. The CER subgroup had the highest fruit-flavor score. Using a Headspace solid-phase microextraction/gas chromatography-mass
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An Alarming Decline in the Nutritional Quality of Foods: The Biggest Challenge for Future Generations’ Health Foods (IF 5.2) Pub Date : 2024-03-14 Raju Lal Bhardwaj, Aabha Parashar, Hanuman Prasad Parewa, Latika Vyas
In the last sixty years, there has been an alarming decline in food quality and a decrease in a wide variety of nutritionally essential minerals and nutraceutical compounds in imperative fruits, vegetables, and food crops. The potential causes behind the decline in the nutritional quality of foods have been identified worldwide as chaotic mineral nutrient application, the preference for less nutritious
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Enzyme-Assisted Ultrasonic Extraction and Antioxidant Activities of Polysaccharides from Schizochytrium limacinum Meal Foods (IF 5.2) Pub Date : 2024-03-14 Nuohan Zhang, Wenwei Chen, Xinyu Li, Xinmiao Chen, Yuchen Wang, Guangrong Huang, Jiaxian Wang, Zhenbao Jia
Enzyme-assisted ultrasonic extraction (EAUE) was utilized and optimized for extracting polysaccharides from Schizochytrium limacinum meal (SLMPs) via the response surface methodology. The optimal EAUE conditions were determined as follows: enzyme concentration at 5.18%, ultrasonic temperature at 53 °C, ultrasonic duration of 40 min, ultrasonic power at 60 W, and a liquid-to-material ratio of 34 mL/g
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Simulation of Starch Gel Printing and Deformation Process Using COMSOL Foods (IF 5.2) Pub Date : 2024-03-14 Zhou Qin, Zhihua Li, Xiaobo Zou, Ziang Guo, Siwen Wang, Zhiyang Chen
The food industry holds immense promise for 3D printing technology. Current research focuses mainly on optimizing food material composition, molding characteristics, and printing parameters. However, there is a notable lack of comprehensive studies on the shape changes of food products, especially in modeling and simulating deformations. This study addresses this gap by conducting a detailed simulation
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Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification Foods (IF 5.2) Pub Date : 2024-03-14 Somsamorn Gawborisut, Chavis Ketkaew, Thongsa Buasook
Fermented fish bone residue (FFBR) is an underused by-product of the industrial-scale production of fermented fish sauce. Subjecting FFBR to proper alkaline treatment can transform FFBR into biocalcium, which can be added to fish emulsion sausage (FES) to increase its calcium content. This study comprised two experiments. First, we aimed to find the most suitable alkaline treatment conditions for preparing
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Anti-Inflammatory Activity of Peptides from Ruditapes philippinarum in Lipopolysaccharide-Induced RAW264.7 Cells and Mice Foods (IF 5.2) Pub Date : 2024-03-14 Haisheng Lin, Weiqiang Shen, Yu Jiang, Qihang Wu, Jialong Gao, Wenhong Cao, Huina Zheng, Zhongqin Chen, Saiyi Zhong, Xiaoming Qin
In our previous study, two peptides with favorable anti-inflammatory effects, Asp-Gln-Thr-Phe (DQTF) and Gly-Tyr-Thr-Arg (GYTR), were screened from Ruditapes philippinarum using an in vitro–in silico strategy. The present study aims to investigate the ameliorative effect of Ruditapes philippinarum peptides (RPPs) on acute inflammation and clarify the potential mechanism through in vitro and in vivo
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Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin Foods (IF 5.2) Pub Date : 2024-03-14 Sandra A. V. Eremia, Camelia Albu, Gabriel-Lucian Radu, Andreia Alecu, Alice G. Stoica, Elena Brinduse
In recent years, various studies have been carried out to increase the concentration of antioxidant active principles in red wines as a consequence of the effects of winemaking techniques on the polyphenols content. In this study, in order to obtain the most optimal wine in terms of content and efficiency of antioxidant activity, various winemaking technologies (punching-down and pumping-over maceration)
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Associations between Milk Coagulation Properties and Microbiological Quality in Sheep Bulk Tank Milk Foods (IF 5.2) Pub Date : 2024-03-14 Ramón Arias, Lorena Jiménez, Ana Garzón, Javier Caballero-Villalobos, Bonastre Oliete, Nicolò Amalfitano, Alessio Cecchinato, José M. Perea
This study conducted a seasonal analysis of bulk tank milk from 77 sheep farms to establish relationships between the concentration of major microbial groups and milk coagulation properties. The investigated milk traits included composition (pH, fat, casein, lactose), coagulation properties (curd firmness: A60-, rennet clotting time: RCT-, curd firming time: k20-, curd yield: CY-), and somatic cell
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Mass Spectrometry Characterization of the SDS-PAGE Protein Profile of Legumins and Vicilins from Chickpea Seed Foods (IF 5.2) Pub Date : 2024-03-14 Antonella Di Francesco, Michele Andrea De Santis, Aldo Lanzoni, Maria Gaetana Giovanna Pittalà, Rosaria Saletti, Zina Flagella, Vincenzo Cunsolo
Chickpea (Cicer arietinum L.) seed proteins show a lot of functional properties leading this legume to be an interesting component for the development of protein-enriched foods. However, both the in-depth proteomic investigation and structural characterization of chickpea seed proteins are still lacking. In this paper a detailed characterization of chickpea seed protein fraction by means of SDS-PAGE
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Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review Foods (IF 5.2) Pub Date : 2024-03-14 Li Song, Yi Chen, Huiping Liu, Xiaowei Zhang
Food-derived peptides have been extensively studied for their benefits in humans. Hen eggs, characterized by high protein and digestibility, are an excellent source of food-derived bioactive peptides. This review summarizes the preparation methods, purification, and identification of hen egg-derived peptides (HEPs). The preparation methods mainly include enzymatic hydrolysis, microbial fermentation
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Potential Interest of Oxalis pes-caprae L., a Wild Edible Plant, for the Food and Pharmaceutical Industries Foods (IF 5.2) Pub Date : 2024-03-12 Jesús Clemente-Villalba, Francisco Burló, Francisca Hernández, Ángel A. Carbonell-Barrachina
(1) Background: Oxalis pes-caprae L. is a plant considered within the group of so-called Wild Edible Plants (WEPs). The particularity of these plants is that they grow only with the natural resources at their disposal. Unfortunately, these types of plants are undervalued, being regularly uprooted from the fields. (2) Methods: Therefore, this study aimed to valorize the Oxalis pes-caprae plant, analyzing
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Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development Foods (IF 5.2) Pub Date : 2024-03-13 Elvira Manjón, Ignacio García-Estévez, María Teresa Escribano-Bailón
Since the initial findings that food tannin/salivary protein interaction and subsequent precipitation is the main cause of the astringency development, numerous studies have concentrated on the supramolecular characterization of these bindings. Most of these works have focused on the low-molecular-weight salivary proteins, in particular proline-rich proteins, hardly considering the involvement of the
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The High-Throughput Screening of Microorganisms to Eliminate Ethyl Carbamate in Chinese Liquor Foods (IF 5.2) Pub Date : 2024-03-13 Zirui Yin, Jianghua Li, Jian Chen, Guocheng Du, Xinrui Zhao
Ethyl carbamate (EC) is a 2A classified carcinogen in Chinese liquor that has raised many problems regarding food safety. Applying microorganisms to control the content of EC precursors in fermented grains has been proven as an effective method to reduce EC in alcoholic beverages. However, the utilization of microorganisms to decrease the precursors of EC (urea and cyanide) is still incomplete in regard
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Evaluation of Chongqing Tuo Tea at Different Grades: An Integrated Approach by Artificial and Intelligent Sensory, Non-Volatile, and Volatile Compounds Analysis Foods (IF 5.2) Pub Date : 2024-03-13 Yiwen Miao, Lilei Wang, Fei Bai, Shuting Zheng, Jingna Yan, Hao Wei, Qing Meng, Huarong Tong
This study aims to investigate the relationship between the grades of Tuo tea and the quality of compounds. A combination of artificial sensory evaluation, intelligent sensory technologies (electronic nose and electronic tongue), gas chromatography–mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), chemical–physical analysis, and multivariate statistical analysis were employed
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Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities Foods (IF 5.2) Pub Date : 2024-03-13 Yufeng Zhang, Jintao Kan, Xiaoyan Liu, Fei Song, Kexue Zhu, Niu Li, Youlin Zhang
The differences in chemical components, nutritional value, volatile organic compounds, antioxidant activity and α-glucosidase inhibiting capacity in vitro in coconut waters with different maturities (8, 10, and 12 months after pollination and germination height below 10 cm were named CW-8, CW-10, CW-2, and MCW, respectively) from the tall coconut variety were compared and analyzed. Results showed that
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Metabolomics-Based Analysis on the Effect and Metabolic Response of Mycelia by Sawdust Addition from Hypsizygus marmoreus Foods (IF 5.2) Pub Date : 2024-03-13 Jiahuan Li, Jiacheng Xie, Zenan Huang, Peilei Yang, Deng Li, Liding Chen, Shujing Sun
The composition of culture substrate is an important environmental factor that affects the growth and metabolism of Hypsizygus marmoreus, and sawdust is commonly used as the substrate for cultivating mushrooms. However, the influences of sawdust on metabolic level of H. marmoreus in mycelial growth is little reported. In this study, the effect of sawdust addition on mycelial growth rate, morphological
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Enrichment of Flavonoids in Short-Germinated Black Soybeans (Glycine max L.) Induced by Slight Acid Treatment Foods (IF 5.2) Pub Date : 2024-03-13 Caimei Huang, Xiaolan Quan, Yongqi Yin, Xiangli Ding, Zhengfei Yang, Jiangyu Zhu, Weiming Fang
Exogenous abiotic stimulant treatments are a straightforward and effective method for enhancing secondary metabolites in plants. In this study, the response surface optimization method was used to optimize the conditions for enriching flavonoids in short-germinated black soybeans under a slight acid treatment, and the mechanism of flavonoid accumulation during black soybean germination was explored
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Pulse Spray Drying for Bovine Skimmed Milk Powder Production Foods (IF 5.2) Pub Date : 2024-03-13 María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G. Murphy
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of traditional Spray Drying (SD). Native whey proteins were well preserved and Solubility Indexes were over 98% in all cases, despite powders
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The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread Foods (IF 5.2) Pub Date : 2024-03-13 Si-Fan Liu, Ke-Xue Zhu, Xiao-Na Guo
This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/g, the specific volume of FDSB initially increased and then decreased, with the maximum at 1.3 mL/g, and then dramatically decreased at 1.5 and 1.7 mL/g
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Diverse Genotypes of Cronobacter spp. Associated with Dairy Farm Systems in Jiangsu and Shandong Provinces in China Foods (IF 5.2) Pub Date : 2024-03-13 Hui Liu, Xing Ji, Haichang Sun, Craig Billington, Xiang Hou, Abbas Soleimani-Delfan, Ran Wang, Heye Wang, Lili Zhang
Cronobacter spp. are the most concerning foodborne pathogen in infant formula milk powder. Currently, there are many reports on the prevalence of Cronobacter spp. in infant formula milk and its processing environment, but there are few studies on the prevalence of Cronobacter spp. on dairy farms. We have, therefore, undertaken this study to investigate and track genomic epidemiology of Cronobacter
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Heart-Cutting Bidimensional Liquid Chromatography for the Simultaneous Analysis of Veterinary Drugs Residues and Nucleotide Monophosphates in Sheep’s Milk Foods (IF 5.2) Pub Date : 2024-03-13 Noelia Caballero-Casero, Diego García-Gómez, José Luis Pérez Pavón, Encarnación Rodríguez-Gonzalo
Sheep’s milk is a significant source of nucleotide monophosphates (NMPs) but can also contain undesirable residues from veterinary drugs, posing a potential human health risk. This study introduces a novel application of two-dimensional liquid chromatography (2D-LC), in heart-cutting mode, for the simultaneous determination of nucleotides and veterinary drug residues in sheep’s milk. 2D-LC allows for
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Food from the Wild—Roles and Values of Wild Edible Plants and Fungi Foods (IF 5.2) Pub Date : 2024-03-07 Luis Catarino, Maria Manuel Romeiras, Ângela Fernandes
Humans have used a multitude of wild species of plants, fungi, and animals for food and medicinal purposes [...]
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The Use of Waste Products from the Food Industry to Obtain High Value-Added Products Foods (IF 5.2) Pub Date : 2024-03-11 Stanisław Kowalski, Dorota Gumul
Globalization and population expansion are driving the evolution of the food industry, offering an expanded array of food choices to cater to increasingly discerning consumers [...]
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Development and Performance Analysis of an Automatic Core Cutter for Elephant Apple (Dillenia indica L.) Processing Foods (IF 5.2) Pub Date : 2024-03-11 Deepanka Saikia, Radhakrishnan Kesavan, Minaxi Sharma, Baskaran Stephen Inbaraj, Prakash Kumar Nayak, Kandi Sridhar
Elephant apple, a fruit with numerous bioactive compounds, is rich in therapeutic qualities. However, its use in processed products is limited due to insufficient postharvest processing methods. To address this issue, an automatic core cutter (ACC) was developed to handle the hard nature of the fruit while cutting. The physical characteristics of the elephant apple were considered for designing and
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Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (Oreochromis niloticus) Foods (IF 5.2) Pub Date : 2024-03-11 Kun Xie, Feng Yang, Xian’e Ren, Yongchun Huang, Fengyan Wei
Effects of different ionic strengths (0.2, 0.4, and 0.6 mol/L) and different hydrodynamic cavitation (HC) treatment times (0, 1, 2, 3, and 4 min) on the conformation and gel properties of tilapia myofibrillar proteins (TMP) were investigated. The results showed that the solubility of TMP was significantly enhanced (p < 0.05) with the increase in NaCl concentration, and the gel characteristics were
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Innovative Systems for the Delivery of Naturally Occurring Antimicrobial Volatiles in Active Food-Packaging Technologies for Fresh and Minimally Processed Produce: Stimuli-Responsive Materials Foods (IF 5.2) Pub Date : 2024-03-11 Patricia Esteve-Redondo, Raquel Heras-Mozos, Ernest Simó-Ramírez, Gracia López-Carballo, Carol López-de-Dicastillo, Rafael Gavara, Pilar Hernández-Muñoz
Certain naturally occurring volatile organic compounds are able to mitigate food spoilage caused by microbial growth. Their considerable vapor pressure enables them to create an antimicrobial atmosphere within a package, and this property can be used for the development of active food-packaging technologies. The volatility of these molecules, however, makes their stabilization difficult and limits
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Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure Foods (IF 5.2) Pub Date : 2024-03-12 Daniel Rico, Daniel Schorn-García, Laura Aceña, María Jesús García-Casas, Olga Busto, Ricard Boqué, Montserrat Mestres, Ana Belén Martín-Diana
Grenache (GN) and Cabernet Sauvignon (CS) are two traditional red grape varieties widely cultivated in the Mediterranean area and both late-ripening cultivars, which makes them less sensitive to global warming conditions and more stable to harvest timing. Although different studies have evaluated the final antioxidant properties of grapes and pomaces, few studies have explored the effect of sun exposure