Food Safety and Health最新文献

This study investigated the performance of egg white grafts (EWG) weak-gel to stabilize high internal phase emulsions (HIPEs) loaded with curcumin and analyzed the lipids hydrolysis after digestion via proton nuclear magnetic resonance ¹H NMR. The results showed that the EWG weak-gel formed after heating stabilized HIPEs exhibited small particle sizes, high values of storage and loss modulus, and a compact microstructure as well as better environmental stability. The stability of curcumin encapsulated in HIPEs stabilized by EWG weak-gel was increased by 1.80-fold. In in vitro simulation of digestion, the release of free fatty acids by HIPEs decreased from 89.59% to 31.85% with the increasing EWG weak-gel proportion. Based on the results of ¹H NMR analysis, unsaturated lipids are less susceptible to hydrolysis and oxidation as they are protected by a thicker interfacial layer formed by the EWG weak-gel formed after heating. Hence, the EWG weak-gel can stabilize HIPEs and deliver hydrophobic bioactive compounds efficiently and interfere with lipids hydrolysis.

Healthy prepared dishes are receiving increasing attention, with high salt content being their prominent feature, and a long-term high sodium diet may lead to various diseases. At present, replacing NaCl with non-sodium salts has become the main salt reduction method, but these substitutes will bring adverse flavors to the product, and excessive use of KCl will also affect health. Therefore, the study of flavor peptides combined with new green technologies is a potentially effective strategy to reduce salt without reducing saltiness. This article reviews the current salt reduction strategies, the effects of food matrix, basic amino acids, other tastes and odors on saltiness, and the relationship between saltiness and receptor structure and transduction mechanism. In addition, the saltiness assessment methods were introduced, and the current challenges faced by the strategy of reducing salt without reducing saltiness were discussed. The preparation of salty peptides and salty enhancing peptides from natural foods and the combination of them with new green technologies may be an effective method for salt reduction in the food industry. This review can provide theoretical reference for the prepared dishes industry to reduce salt without reducing saltiness.

The comprehensive detection of primary metabolites and secondary metabolites in japonica rice (Nipponbare) and indica rice seeds (93-11) were clarified by using a combination of targeted and untargeted metabolomics approaches we created. A total of 246 metabolites were identified, encompassing 4 primary metabolite classes (3 sugars, 6 organic acids, 21 amino acids, 5 lipids) and 3 secondary flavonoid metabolite classes (17 flavones, 2 flavonones, 4 flavonols), as well as various other secondary metabolites. We found that japonica rice contains higher levels of sugars (especially fructose), alanine, flavonols, and luteolin complexes, while indica rice contains higher levels of organic acids, amino acids (excluding alanine), flavanones, and apigenin and its complexes. Exploring and comparing the comprehensive nutritional composition of the two types of rice not only enabled individuals to choose their staple food according to their own physical condition but also provided new insights for the development of health-promoting rice.

Extracellular vesicles (EVs) are found everywhere in different biofluids such as blood, saliva, urine, cerebrospinal fluid, and breast milk. They have sizes ranging from 20 to 400 nm and contain a wide range of cargo, including membrane proteins, periplasmic proteins, and nucleic acids. EVs possess the remarkable ability to diffuse, traverse the mucus layer, migrate directly to other tissues, and interact with various cells of the host immune system. Consequently, researchers have harnessed their potential as delivery carriers for novel immuno-drugs or bioactive components. The separation of EVs from food can be considered a safe and effective method for harnessing their beneficial effects. In this guide, we present isolation protocols for natural EVs derived from plants, dairy products, cells, and microbes. This includes steps for raw material processing or culture as well as conditions for separation and purification. Moreover, these protocols can serve as a foundation for preparing and isolating engineered EVs. In summary, the utilization of natural EVs presents a vast array of opportunities in the fields of biotechnology, biomedicine, and food nutrition.

Prameha, described in Ayurveda, shares similarities with non-communicable lifestyle disorder Diabetes Mellitus. It is associated with an array of complications, referred to as “Upadrava” which can manifest in various organ systems. Among the complications, diabetic nephropathy (DN) stands out as a critical concern due to its impact on kidney health. Ayurveda views the body as an interplay of Doshas, and diabetes-related nephropathy is understood through the lens of “Prameha upadrava” which involves an imbalance of Doshas affecting kidney function. Ayurvedic treatment emphasizes personalized dietary adjustments, herbal remedies, lifestyle modifications, and mind-body practices, wherein the Modern therapeutic approaches include receptor mediated targeting, stem cell therapies, and dietary management. The current review aims for better insights, amalgamating the ailments and divergence between Ayurvedic and pharmacological perspectives on pathophysiology and management of DN. A dedicated effort has been initiated to identify the specific edible botanical elements mentioned as Pramehaghna in the Ayurvedic compendium, Bhavaprakash nighantu. A comprehensive evaluation of botanical entities was performed for a deeper understanding of their enumerated properties. The data pave newer avenues toward multidimensional-holistic approach to address the intricate complexities of DN leading to integrated approaches in Ayurveda, nutrition and pharmacology leading to better health and hygiene.

As a pharmacology professor in the university, Kefeng Zhai is determined to become an educator. He received his bachelor's, master's, and doctor's degrees from the Anhui University of Chinese Medicine, Shihezi University, and China Pharmaceutical University, respectively. Dr. Zhai was born into a scholarly family. His father encouraged him all the time and influenced him to become an excellent teacher. Therefore, he often said: “I train talents for the school, is to train talents for the country, so that I can send more talents to the society.” After receiving his doctorate, Dr. Zhai came to Jinling Hospital of Nanjing University to begin his postdoctoral career. Six years later, Dr. Zhai enthusiastically came to work at Suzhou University, adhering to the original intention of contribution to the cause of education. He hopes that his deep cultivation in the education industry can train talents for society, contribute to the country's development, and teach more outstanding talents with correct values and scientific and cultural literacy. Over the past 16 years of practice, Dr. Zhai has not changed his mind, always adhered to establishing morality and cultivating people, and worked conscientiously in front-line posts.

“I entered Dr. Zhai's project group in my sophomore year. After joining the group, I found that Dr. Zhai's appearance differed from being strict. He not only helped me solve my academic problems, but also gave me life guidance. Dr. Zhai is a harsh and kind teacher”; “I am fortunate to meet Dr. Zhai, and I feel sincere and modest in him.” Two of his students spoke highly of him.

As a professional who delves into advanced science and technology, Dr. Zhai knows very well that it is not enough to just impart knowledge to students. Therefore, he fully used his time and devoted abundant energy to scientific research. Over the years, he actively promoted cooperation between universities and enterprises, conducted R&D work with many pharmaceutical enterprises in the city, and achieved good results. Through continuous exploration and study, Dr. Zhai is well aware that educators should always have the ambition of “serving the country.” Over the years, he has regarded education, scientific research, and exploration as his goals. He has achieved double harvests in education, science, and technology through solid hard work and meticulous research.

Dr. Zhai chose to research conventional Chinese medicine because traditional Chinese medicine and its active components are essential sources of new drug research and preparation, and it plays an essential role in innovative drug development. At present, Dr. Zhai is mainly engaged in research on the efficacy and mechanism of active components of traditional Chinese medicine, target identification and function of cardiovascular disease, miRNA regulation, evaluation, transformation of traditional Chinese medicine compound prescription, and so on. In addition, he also focuse

Dongxiao Su is a highly qualified food engineer with extensive knowledge in nutrition. He obtained his Bachelor's degree in Food Science and Engineering from the Huazhong Agricultural University in 2006, followed by a Master's degree and a PhD in Agricultural Product Processing and Storage Engineering from the same university in 2009 and 2014, respectively.

Since 2017, he has served as an associate professor and master's supervisor at the Guangzhou University. He has been recognized for his exceptional talent and selected as a high-level talent in Guangzhou City. Moreover, he is a distinguished member of the “Hundred Talents Plan” of Guangzhou University and the Youth Committee of the Guangdong Food Association. Furthermore, his expertise is highly valued as a member of the Expert Committee of the Guangdong Special Medical Purpose Formula Food Industry Technology Innovation Alliance.

His research focuses on fruit nutrition, gut microbiota, modern simplified food processing, and targeted sustained-release soft materials. The main objective is to evaluate the health effects and mechanisms of tropical to subtropical fruit resources and to develop related health products. Furthermore, his group is developing targeted sustained-release functional oleogel/emulsion with bioactive ingredients. He has successfully led projects for the National Natural Science Foundation General Project, National Natural Science Foundation Youth Project, Guangdong Provincial Natural Science Foundation, Hubei Provincial Natural Science Foundation, and others. With over 70 scientific research papers published, including in the Journal of Agriculture and Food Chemistry (which featured a cover article), Food Chemistry, Food & Function, and LWT. His expertise and competence are evident. Moreover, he has successfully applied for over 10 Chinese national invention patents, of which 6 have been granted. These achievements demonstrate his credibility and authority in the field.

Dr. Jingjing Tian currently holds the position of lecturer at Nanjing Agricultural University. She also serves as a Secretary of the International Association of Dietetic Nutrition and Safety (http://www.iadns.cn/), and acts as Deputy Editor for eFood (https://onlinelibrary.wiley.com/journal/26663066). Her research is primarily focused on intelligent food processing and precision nutrition. As the lead author, Dr. Jingjing Tian has published papers in renowned journals, including Small, ACS Applied Materials & Interfaces, and Food Chemistry.

Beyond her scholarly pursuits of becoming a food chemist, Dr. Jingjing Tian aspires to excel as an academic editor. Her academic journey includes a bachelor's degree in Pharmaceutical Engineering from Hebei Agricultural University, a master's degree in Agricultural Products Processing and Storage Engineering from Beijing University of Agriculture, and a doctoral degree in Food Nutrition and Safety from China Agricultural University. Her interdisciplinary background fosters a holistic approach to research, and she expresses her keen interest in the dynamic nature of scientific inquiry: “My interdisciplinary education fuels my passion for staying abreast of the latest advancements in scientific research,” she notes.

During her undergraduate studies, she demonstrated exceptional proficiency in molecular biology and genetic engineering, achieving nearly perfect scores in her courses. In her master's program, she adeptly applied her knowledge to the expression of acetylcholinesterase in yeast cells, facilitating rapid detection of organophosphorus pesticides and gaining insight into the interdisciplinary allure of biotechnology in the realm of food science. Embarking on her doctoral journey, she delved into the realm of Functional Nucleic Acids, a core focus of her research. Expanding on her expertise, she explored rapid detection methods for food safety risk factors, integrating principles from chemistry, materials science, and nanotechnology into her investigations. Her interdisciplinary approach not only broadened the scope of food safety research but also cultivated a robust scientific mindset, characterized by resilience and a relentless pursuit of innovation. In the final years of her doctoral studies, she welcomed motherhood, a role that inspired her to push the boundaries of her research once again. Leveraging the concept of DNA Nanoflowers, she innovatively applied these functional nucleic acid elements to the field of nutrition and health (https://doi.org/10.1002/smll.202205933), devising targeted strategies for obesity prevention through the precise delivery of functional factors in food.

Upon assuming the role of lecturer in Nanjing Agricultural University, she seamlessly blended her academic expertise with interdisciplinary perspectives, driving forward scientific inquiry in intelligent food processing and precision nutri

Lingjun Ma, born in 1991, is an associate professor and doctoral supervisor at College of Food Science and Nutrition Engineering, China Agricultural University. She obtained Ph.D. degree from University of California, Davis, under the guidance of Prof. Andrew Waterhouse in 2017. She worked as a postdoctoral fellow in Prof. Richard Kibbey's lab at Yale University (2018–2019). She was invited to join China Agricultural University as an outstanding talent and associate professor in 2019. Since then, she devoted her research on polyphenol oxidation mediated reaction in foods, focusing on the quinone effects on color, flavor, safety, health effects, etc.

Dr. Ma has won the Young Elite Scientists Sponsorship Program by Chinese Association for Science and Technology, who is the only female scientist to get this honor in the area of food science and technology in China (2021); she also won the award in China Agricultural Science and Technology Services (2023); Outstanding Service Award on the International Symposium on Phytochemicals in Medicine and Food (ISPMF, 2023); Wiley Open Science Excellent Author (2021); The David E. Gallo Award (2015); and the best poster presentation in American Society for Enology and Viticulture (2017). She is the outstanding talent of China Agricultural University (2019–now); the Vice Secretary-General of International Association of Dietary Nutrition and Safety (2021–now); the expert on green food development in China (2021); a member of National Fruit and Vegetable Processing Engineering Technology Research Center (2019–now); a young editorial board member of Food Frontier (IF=9.9), e-Food (IF=7.425), Journal of Future Foods, and Chinese Journal of Food; and a guest editor of Food Chemistry: X (IF=6.1) and Frontiers in Immunology (IF=7.3).

Dr. Ma has published 54 articles in top-tier journals within the field, including Cell Metabolism, Seminars in Cancer Biology, Comprehensive Reviews in Food Science and Safety, Critical Reviews in Food Science and Nutrition, Analytica Chimica Acta, Food Chemistry, Food Hydrocolloids, etc. Among them, 32 papers were published with Dr. Ma as the first or corresponding author; the H-Index is 15; the cumulative impact factor is 378.4; the highest impact factor is 31.373; one paper was highly cited; two papers were selected as the journal cover page; two chapters were published in a handbook of Dietary Flavonoids and Plants and Phytomolecules for Immunomodulation, respectively (Springer Nature, 2022; Springer Nature, 2023). She applied for 16 Chinese patents, among which 3 patents has been authorized. She published a China Industry Standard (NY/T 3910-2021). She presided over 9 projects with the total funding over 5 million RMB, including the National Natural Science Foundation of China (32001716) and the National Key R&D Program of China (2023YFF1104002). She assisted organizing 4 ti

Recent pharmacological research on Tracyspermum ammi has unveiled its diverse medicinal properties, bolstering its status as a notable herbaceous plant. Cultivated extensively in regions like Egypt, Iran, Afghanistan, Pakistan, and India, T. ammi has drawn attention due to its rich essential oil content, prominently thymol. Commonly used in food processing, such as in pickles, this plant exhibits a wide array of pharmacological effects, from diuretic and antibacterial properties to potential as an antitussive, antiplatelet, antihypertensive, bronchodilator, and antihyperlipidemic agent. While the medicinal potential of T. ammi is acknowledged, challenges persist in optimizing its efficacy. The preclinical and clinical trials of T. ammi have been performed and data are compiled to assess its efficacy in humans. Novel drug delivery systems, including nanoparticles, microemulsions, niosomes, and liposomes, among others, offer a means to overcome the constraints associated with conventional formulations. In conclusion, the comprehensive overview presented here highlights the morphological characteristics, food processing, chemical constituents, pharmacological significance, preclinical and clinical trials along with traditional use and novel dosage forms of T. ammi which underscores the need for modernization in drug delivery systems to maximize its therapeutic potential thereby advancing the addition of herbal medicines into contemporary healthcare practices.