Pub Date : 2025-11-14DOI: 10.1016/j.jfutfo.2025.11.006
Tong Wu , Haojie Ni , Youming Tan , Ying Sun , Baosong Wang , Song Miao , Dongxiao Sun-Waterhouse , Hong Zeng , Yanbo Wang
The oral ecosystem (OE) is a critical yet underexplored interface where food components interact with host physiology to shape flavor perception. This comprehensive review summarizes current knowledge on OE-flavor interactions through a hierarchical framework: 1) oral secretion-mediated flavor release and modification; 2) microbiota-driven flavor biotransformation; and 3) dynamic feedback loops between oral secretion and oral microbiota. We further critically evaluate emerging strategies for precision OE modulation, focusing on natural bioactives that target specific microbial guilds. Furthermore, we propose additional efforts in integrating multi-omics profiling with machine learning algorithms for data-driven personalized OE modulation. This work provides actionable insights into OE-tailored strategies in developing future foods with enhanced sensory experiences.
{"title":"Decoding the oral-flavor axis: from fundamental mechanisms to precision modulation for enhancing flavor perception","authors":"Tong Wu , Haojie Ni , Youming Tan , Ying Sun , Baosong Wang , Song Miao , Dongxiao Sun-Waterhouse , Hong Zeng , Yanbo Wang","doi":"10.1016/j.jfutfo.2025.11.006","DOIUrl":"10.1016/j.jfutfo.2025.11.006","url":null,"abstract":"<div><div>The oral ecosystem (OE) is a critical yet underexplored interface where food components interact with host physiology to shape flavor perception. This comprehensive review summarizes current knowledge on OE-flavor interactions through a hierarchical framework: 1) oral secretion-mediated flavor release and modification; 2) microbiota-driven flavor biotransformation; and 3) dynamic feedback loops between oral secretion and oral microbiota. We further critically evaluate emerging strategies for precision OE modulation, focusing on natural bioactives that target specific microbial guilds. Furthermore, we propose additional efforts in integrating multi-omics profiling with machine learning algorithms for data-driven personalized OE modulation. This work provides actionable insights into OE-tailored strategies in developing future foods with enhanced sensory experiences.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 715-729"},"PeriodicalIF":7.2,"publicationDate":"2025-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719122","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}
Pub Date : 2025-10-30DOI: 10.1016/j.jfutfo.2025.10.013
Xinning Huang , Yutong Liu , Chuanai Cao , Fangda Sun , Qian Liu , Fengxue Zhang
This study examined the effects of varying concentrations of Tenebrio molitor larval protein (TMLP) on the quality characteristics of frankfurters, which were formulated with a 50% lower phosphate content. The addition of TMLP significantly reduced the cooking loss of frankfurters with 50% reduced phosphate content (P < 0.05) and enhanced their elastic properties, as confirmed by dynamic rheological analysis. Moreover, both macroscopic and microscopic images revealed that a 2% (m/m) TMLP resulted in a more pronounced pink colour and a denser protein network, with no significant differences noted in flavour or sensory attributes compared to the control group (P > 0.05). Furthermore, in vitro digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content. Therefore, our results suggest that the addition of TMLP is a practical and effective way of producing high-quality, easily digestible frankfurters with reduced phosphate content.
{"title":"Application of Tenebrio molitor larval protein as a partial phosphate substitute in frankfurters: emphasis on quality profiles and in vitro protein digestibility","authors":"Xinning Huang , Yutong Liu , Chuanai Cao , Fangda Sun , Qian Liu , Fengxue Zhang","doi":"10.1016/j.jfutfo.2025.10.013","DOIUrl":"10.1016/j.jfutfo.2025.10.013","url":null,"abstract":"<div><div>This study examined the effects of varying concentrations of <em>Tenebrio molitor</em> larval protein (TMLP) on the quality characteristics of frankfurters, which were formulated with a 50% lower phosphate content. The addition of TMLP significantly reduced the cooking loss of frankfurters with 50% reduced phosphate content (<em>P</em> < 0.05) and enhanced their elastic properties, as confirmed by dynamic rheological analysis. Moreover, both macroscopic and microscopic images revealed that a 2% (<em>m</em>/<em>m</em>) TMLP resulted in a more pronounced pink colour and a denser protein network, with no significant differences noted in flavour or sensory attributes compared to the control group (<em>P</em> > 0.05). Furthermore, <em>in vitro</em> digestibility studies demonstrated that the addition of TMLP markedly improved the protein digestibility of frankfurters with 50% reduced phosphate content. Therefore, our results suggest that the addition of TMLP is a practical and effective way of producing high-quality, easily digestible frankfurters with reduced phosphate content.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 951-963"},"PeriodicalIF":7.2,"publicationDate":"2025-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718833","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}
Pub Date : 2025-07-25DOI: 10.1016/j.jfutfo.2025.01.004
Jianxin Song , Junguo Wang , Xiaodong Wang , Li Fu
Freeze drying can generate high quality food products characterized by good sensory and maximizing the nutritional retention. To mark clear the characteristic compositions of freeze-dried jujubes as affected by varieties, characteristic amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices were analyzed based on metabolomics. Results showed a total of 55 characteristic amino acids and their derivatives, 34 characteristic fatty acids and their derivatives and 22 characteristic phenolics and their derivatives were identified in 10 varieties of freeze-dried jujube slices. D-Proline (7 146‒11 433 mg/100 g), asparagine (1 124‒3 609 mg/100 g), suberic (59.41‒562.60 mg/100 g), dodecanedioic acid (45.44‒304.60 mg/100 g), catechin (6.70‒170.10 mg/100 g) and quercetin (11.51‒293.90 mg/100 g) were common, and significant (P < 0.05) differences of them were presented in 10 varieties of freeze-dried jujube slices. The differences and characteristic compositions of varieties of freeze-dried jujube slices could be well distinguished by principal component analysis. In conclusion, duing to the highest total content of amino acid, fatty acid, phenolic, respectively GTZ (22 560 mg/100 g), NYDZ (4 106 mg/100 g) and JXSZ (3 582 mg/100 g) were potential varieties for freeze-dried jujube slices. Moreover, the acceptable jujube variety for freeze drying could also be selected based on the characteristic individual composition of amino acid, fatty acid, phenolic and their derivatives, respectively.
{"title":"Analysis of amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices based on metabolomics","authors":"Jianxin Song , Junguo Wang , Xiaodong Wang , Li Fu","doi":"10.1016/j.jfutfo.2025.01.004","DOIUrl":"10.1016/j.jfutfo.2025.01.004","url":null,"abstract":"<div><div>Freeze drying can generate high quality food products characterized by good sensory and maximizing the nutritional retention. To mark clear the characteristic compositions of freeze-dried jujubes as affected by varieties, characteristic amino acids, fatty acids, phenolics and their derivatives of 10 varieties of freeze-dried jujube slices were analyzed based on metabolomics. Results showed a total of 55 characteristic amino acids and their derivatives, 34 characteristic fatty acids and their derivatives and 22 characteristic phenolics and their derivatives were identified in 10 varieties of freeze-dried jujube slices. <em>D</em>-Proline (7 146‒11 433 mg/100 g), asparagine (1 124‒3 609 mg/100 g), suberic (59.41‒562.60 mg/100 g), dodecanedioic acid (45.44‒304.60 mg/100 g), catechin (6.70‒170.10 mg/100 g) and quercetin (11.51‒293.90 mg/100 g) were common, and significant (<em>P</em> < 0.05) differences of them were presented in 10 varieties of freeze-dried jujube slices. The differences and characteristic compositions of varieties of freeze-dried jujube slices could be well distinguished by principal component analysis. In conclusion, duing to the highest total content of amino acid, fatty acid, phenolic, respectively GTZ (22 560 mg/100 g), NYDZ (4 106 mg/100 g) and JXSZ (3 582 mg/100 g) were potential varieties for freeze-dried jujube slices. Moreover, the acceptable jujube variety for freeze drying could also be selected based on the characteristic individual composition of amino acid, fatty acid, phenolic and their derivatives, respectively.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 862-869"},"PeriodicalIF":7.2,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718723","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}
Pub Date : 2025-07-07DOI: 10.1016/j.jfutfo.2024.12.007
Yue Zhao , Xiaoli Liu , Rubing Li , Han Xiao , Tianyu Zhao
Vitamin B6, a vital micronutrient acquired through dietary intake, plays a crucial role in numerous enzymatic reactions within the human body. Despite its significance, deficiencies in vitamin B6 remain prevalent and are linked to a spectrum of chronic and acute diseases. This review explored the intricate relationships between vitamin B6 metabolism and various diseases, focusing on cancer, diabetes, cardiovascular conditions, neurodegenerative disorders, and COVID-19-related complications. We highlighted the mechanistic roles of pyridoxal 5′-phosphate, the active form of vitamin B6, in processes such as inflammation modulation, homocysteine regulation, and oxidative stress mitigation. By synthesizing recent advances in both clinical and preclinical studies, this paper underscores the therapeutic potential of vitamin B6 while advocating for personalized nutritional interventions tailored to individual health profiles. Our findings aim to inform future research, foster targeted disease prevention strategies, and optimize the safe use of vitamin B6 as part of a balanced nutritional approach.
{"title":"Vitamin B6 nutrition, metabolism, and the relationship of diseases: current concepts and future research","authors":"Yue Zhao , Xiaoli Liu , Rubing Li , Han Xiao , Tianyu Zhao","doi":"10.1016/j.jfutfo.2024.12.007","DOIUrl":"10.1016/j.jfutfo.2024.12.007","url":null,"abstract":"<div><div>Vitamin B<sub>6</sub>, a vital micronutrient acquired through dietary intake, plays a crucial role in numerous enzymatic reactions within the human body. Despite its significance, deficiencies in vitamin B<sub>6</sub> remain prevalent and are linked to a spectrum of chronic and acute diseases. This review explored the intricate relationships between vitamin B<sub>6</sub> metabolism and various diseases, focusing on cancer, diabetes, cardiovascular conditions, neurodegenerative disorders, and COVID-19-related complications. We highlighted the mechanistic roles of pyridoxal 5′-phosphate, the active form of vitamin B<sub>6</sub>, in processes such as inflammation modulation, homocysteine regulation, and oxidative stress mitigation. By synthesizing recent advances in both clinical and preclinical studies, this paper underscores the therapeutic potential of vitamin B<sub>6</sub> while advocating for personalized nutritional interventions tailored to individual health profiles. Our findings aim to inform future research, foster targeted disease prevention strategies, and optimize the safe use of vitamin B<sub>6</sub> as part of a balanced nutritional approach.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 765-779"},"PeriodicalIF":7.2,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718715","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}
Pub Date : 2025-07-06DOI: 10.1016/j.jfutfo.2024.09.009
Zhenying Liu, Yunxia Cheng, Zhimao Chao
The color and quality of edible and medical honeysuckle will be affected by the environment condition such as light, temperature, and humidity during storage. In this study, taking temperature and humidity as an example, the changes of color and quality of honeysuckle at 25°C and 75% relative humidity conditions were clarified through accelerated tests, and the change mechanism was explored. The results showed that after 18 days of storage, the color changed from green-white to brown, and the color parameter showed that a* value increased by 2.10 times, and L* and h* value decreased by 4.34% and 10.14%, respectively. The contents of chlorophyll a and carotenoid decreased by 33.92% and 34.87%, respectively. Total phenol content decreased by 39.85% while total flavonoid content increased by 10.54%. The antioxidant activities of the three methods decreased by 47.85%, 7.84% and 68.02%, respectively. The peroxidase (POD) and polyphenol oxidase (PPO) activities after 18 days were higher than those before storage. Chlorogenic acid content significantly decreased, suggesting a gradual deterioration in quality. According to untargeted metabolomics analysis, 74 differential metabolites related to these changes were screened and identified, including chlorophyllide a for chlorophyll degradation and 5-hydroxymethylfurfural for Maillard reaction. Combined with KEGG pathway analysis, it was found that the browning and quality decrease were caused by the enzymatic reaction induced by PPO and POD and the non-enzymatic Maillard reaction. In summary, this systematically explains the Chinese Pharmacopoeia describes the character of honeysuckle as “gradually darkening on keeping”.
{"title":"Effects of temperature and humidity on the color and quality characteristics of edible and medical honeysuckle during storage time","authors":"Zhenying Liu, Yunxia Cheng, Zhimao Chao","doi":"10.1016/j.jfutfo.2024.09.009","DOIUrl":"10.1016/j.jfutfo.2024.09.009","url":null,"abstract":"<div><div>The color and quality of edible and medical honeysuckle will be affected by the environment condition such as light, temperature, and humidity during storage. In this study, taking temperature and humidity as an example, the changes of color and quality of honeysuckle at 25°C and 75% relative humidity conditions were clarified through accelerated tests, and the change mechanism was explored. The results showed that after 18 days of storage, the color changed from green-white to brown, and the color parameter showed that <em>a</em>* value increased by 2.10 times, and <em>L*</em> and <em>h*</em> value decreased by 4.34% and 10.14%, respectively. The contents of chlorophyll a and carotenoid decreased by 33.92% and 34.87%, respectively. Total phenol content decreased by 39.85% while total flavonoid content increased by 10.54%. The antioxidant activities of the three methods decreased by 47.85%, 7.84% and 68.02%, respectively. The peroxidase (POD) and polyphenol oxidase (PPO) activities after 18 days were higher than those before storage. Chlorogenic acid content significantly decreased, suggesting a gradual deterioration in quality. According to untargeted metabolomics analysis, 74 differential metabolites related to these changes were screened and identified, including chlorophyllide a for chlorophyll degradation and 5-hydroxymethylfurfural for Maillard reaction. Combined with KEGG pathway analysis, it was found that the browning and quality decrease were caused by the enzymatic reaction induced by PPO and POD and the non-enzymatic Maillard reaction. In summary, this systematically explains the <em>Chinese Pharmacopoeia</em> describes the character of honeysuckle as “gradually darkening on keeping”.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 837-849"},"PeriodicalIF":7.2,"publicationDate":"2025-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718721","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}
Pub Date : 2025-07-05DOI: 10.1016/j.jfutfo.2024.12.004
Xingxue Si , Shaohui Li , Changyu Zhang , Wei Zhao , Aixia Zhang , Hongmin Li , Jingke Liu
While foxtail millet boasts high nutritional value, its use is still not fully realized. Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet. The study investigates the effects of fermentation on the gelatinization properties, rheological behavior, water distribution, microstructure, and flavor profile of foxtail millet steamed bread. Results showed an increase in the viscosity of sourdough millet dough (SD) and lactic acid bacteria millet dough (LABD) compared to the yeast millet dough, indicating enhanced stability of the products when multiple microbial strains were added. In the LABD, lactic acid bacteria metabolism reduced hydrogen atom levels, shortened peak time, and improved water retention. The tanδ initially decreased and then stabilized as angular frequency increased, demonstrating higher viscoelasticity and better maintenance of the gluten network. Microstructural analysis revealed that natural fermentation enhanced the gluten network in the dough through enzymatic modification of protein structures. SD and LABD fermentation significantly improved the texture of the steamed bread and enhanced the aroma of volatile compounds, particularly esters and aldehydes. Ethyl lactate and ethyl nonanoate were identified as potential contributors to the natural and fresh aroma of the bread. These findings indicate that multi-strain natural fermentation is valuable in practical applications and may inspire future innovations in millet-based staple food production.
{"title":"Effects of different fermentation agents on the quality of foxtail millet steamed bread during processing","authors":"Xingxue Si , Shaohui Li , Changyu Zhang , Wei Zhao , Aixia Zhang , Hongmin Li , Jingke Liu","doi":"10.1016/j.jfutfo.2024.12.004","DOIUrl":"10.1016/j.jfutfo.2024.12.004","url":null,"abstract":"<div><div>While foxtail millet boasts high nutritional value, its use is still not fully realized. Various fermentation agents were used on millet dough to enhance the flavor and quality of staple foods based on millet. The study investigates the effects of fermentation on the gelatinization properties, rheological behavior, water distribution, microstructure, and flavor profile of foxtail millet steamed bread. Results showed an increase in the viscosity of sourdough millet dough (SD) and lactic acid bacteria millet dough (LABD) compared to the yeast millet dough, indicating enhanced stability of the products when multiple microbial strains were added. In the LABD, lactic acid bacteria metabolism reduced hydrogen atom levels, shortened peak time, and improved water retention. The tanδ initially decreased and then stabilized as angular frequency increased, demonstrating higher viscoelasticity and better maintenance of the gluten network. Microstructural analysis revealed that natural fermentation enhanced the gluten network in the dough through enzymatic modification of protein structures. SD and LABD fermentation significantly improved the texture of the steamed bread and enhanced the aroma of volatile compounds, particularly esters and aldehydes. Ethyl lactate and ethyl nonanoate were identified as potential contributors to the natural and fresh aroma of the bread. These findings indicate that multi-strain natural fermentation is valuable in practical applications and may inspire future innovations in millet-based staple food production.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 921-933"},"PeriodicalIF":7.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145718831","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}
Pub Date : 2025-07-05DOI: 10.1016/j.jfutfo.2024.11.018
Wei Li , Ningwei Wang , Jingying Liu , Yixiao Ma , Qin Wang , Wenjun Li , Yang Mu , Qian Wu , Chao Wang
Nomilin is a type of limonoid primarily found in citrus fruits. It is a triterpenoid compound that has gained significant attention recently due to its diverse biological activities. This review summarizes the methods of extraction and the biological activities of nomilin. Various extraction techniques, including traditional solvent extraction, ultrasonic-assisted extraction, and supercritical fluid extraction, have been applied for its separation and purification. Among these, supercritical fluid extraction has shown great potential due to its efficiency and environmental benefits. Regarding biological activities, studies have demonstrated that nomilin shows anticancer, anti-inflammatory, antioxidant, anti-obesity, and blood glucose-regulating properties. Specific mechanisms include inhibition of cancer cell proliferation through modulation of cell signaling pathways, suppression of inflammatory responses, delay of aging through radical scavenging, and improvement of metabolic syndrome via modulation of metabolic pathways. Moreover, the potential applications of nomilin in food, medicine, and healthcare products have been extensively discussed. In conclusion, nomilin, as a natural compound, presents multiple potential health benefits, and further advancements in its extraction methods and bioactivity research will support its practical applications.
{"title":"Isolation and bioactivities of nomilin from citrus family: a review","authors":"Wei Li , Ningwei Wang , Jingying Liu , Yixiao Ma , Qin Wang , Wenjun Li , Yang Mu , Qian Wu , Chao Wang","doi":"10.1016/j.jfutfo.2024.11.018","DOIUrl":"10.1016/j.jfutfo.2024.11.018","url":null,"abstract":"<div><div>Nomilin is a type of limonoid primarily found in citrus fruits. It is a triterpenoid compound that has gained significant attention recently due to its diverse biological activities. This review summarizes the methods of extraction and the biological activities of nomilin. Various extraction techniques, including traditional solvent extraction, ultrasonic-assisted extraction, and supercritical fluid extraction, have been applied for its separation and purification. Among these, supercritical fluid extraction has shown great potential due to its efficiency and environmental benefits. Regarding biological activities, studies have demonstrated that nomilin shows anticancer, anti-inflammatory, antioxidant, anti-obesity, and blood glucose-regulating properties. Specific mechanisms include inhibition of cancer cell proliferation through modulation of cell signaling pathways, suppression of inflammatory responses, delay of aging through radical scavenging, and improvement of metabolic syndrome via modulation of metabolic pathways. Moreover, the potential applications of nomilin in food, medicine, and healthcare products have been extensively discussed. In conclusion, nomilin, as a natural compound, presents multiple potential health benefits, and further advancements in its extraction methods and bioactivity research will support its practical applications.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 5","pages":"Pages 730-739"},"PeriodicalIF":7.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145719123","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}
Pub Date : 2025-07-03DOI: 10.1016/j.jfutfo.2024.05.015
Roma Ehsan , Luciane Barbosa Pessoa , Waqas Younis , Wajiha Manzoor , Muhammad Nasir Hayat Malik , Muhammad Naveed Mushtaq , Tariq G. Alsahli , Muryam Abdul Razzaq , Francislaine Aparecida dos Reis Lívero , Arquimedes Gasparotto Junior
Farnesol, an acyclic sesquiterpene alcohol derived from medicinal plants, presents possible antioxidant and vasodilator effects. This study thoroughly examines the preventive impact of farnesol on NG-nitro-L-arginine methyl ester (L-NAME)-induced hypertension and vascular dysfunction in rats, investigating its potential cardioprotective effect. Initially, the acute hypotensive effects of farnesol were evaluated in normotensive rats through intravenous administration, with amlodipine, L-NAME, atropine, and indomethacin used to uncover potential mechanisms. Subsequent research focused on the therapeutic effects of orally administered farnesol on hypertension and vascular dysfunction induced by L-NAME over a 4-week period. Various parameters, including blood pressure, body weight, urine characteristics, oxidative stress markers, lipid profile, serum nitric oxide levels, and gene expression, were analyzed. Farnesol demonstrated hypotensive and diuretic effects in normotensive rats, potentially through calcium channels and the cyclooxygenase pathway. In hypertensive rats, farnesol, similar to captopril, effectively lowered blood pressure and restored various biomarkers, indicating its promising potential as an antihypertensive agent.
法尼醇是一种从药用植物中提取的无环倍半萜醇，可能具有抗氧化和血管扩张作用。本研究深入研究了法尼醇对ng -硝基- l -精氨酸甲酯（L-NAME）诱导的大鼠高血压和血管功能障碍的预防作用，探讨了其潜在的心脏保护作用。最初，通过静脉给药评估法尼醇在正常血压大鼠中的急性降压作用，并使用氨氯地平、L-NAME、阿托品和吲哚美辛来揭示潜在的机制。随后的研究集中在口服法尼醇对L-NAME诱导的高血压和血管功能障碍的治疗效果，为期4周。研究人员分析了血压、体重、尿液特征、氧化应激标志物、血脂、血清一氧化氮水平和基因表达等参数。法尼醇在正常血压大鼠中表现出降压和利尿作用，可能通过钙通道和环加氧酶途径。在高血压大鼠中，法尼醇与卡托普利类似，能有效降低血压，恢复多种生物标志物，显示其作为抗高血压药物的潜力。
{"title":"The potential of volatile oil farnesol as a new treatment for hypertension and improvement of vascular function in hypertensive rats","authors":"Roma Ehsan , Luciane Barbosa Pessoa , Waqas Younis , Wajiha Manzoor , Muhammad Nasir Hayat Malik , Muhammad Naveed Mushtaq , Tariq G. Alsahli , Muryam Abdul Razzaq , Francislaine Aparecida dos Reis Lívero , Arquimedes Gasparotto Junior","doi":"10.1016/j.jfutfo.2024.05.015","DOIUrl":"10.1016/j.jfutfo.2024.05.015","url":null,"abstract":"<div><div>Farnesol, an acyclic sesquiterpene alcohol derived from medicinal plants, presents possible antioxidant and vasodilator effects. This study thoroughly examines the preventive impact of farnesol on <em>N</em><sup>G</sup>-nitro-<em>L</em>-arginine methyl ester (<em>L</em>-NAME)-induced hypertension and vascular dysfunction in rats, investigating its potential cardioprotective effect. Initially, the acute hypotensive effects of farnesol were evaluated in normotensive rats through intravenous administration, with amlodipine, <em>L</em>-NAME, atropine, and indomethacin used to uncover potential mechanisms. Subsequent research focused on the therapeutic effects of orally administered farnesol on hypertension and vascular dysfunction induced by <em>L</em>-NAME over a 4-week period. Various parameters, including blood pressure, body weight, urine characteristics, oxidative stress markers, lipid profile, serum nitric oxide levels, and gene expression, were analyzed. Farnesol demonstrated hypotensive and diuretic effects in normotensive rats, potentially through calcium channels and the cyclooxygenase pathway. In hypertensive rats, farnesol, similar to captopril, effectively lowered blood pressure and restored various biomarkers, indicating its promising potential as an antihypertensive agent.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 279-291"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771581","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}
Pub Date : 2025-07-03DOI: 10.1016/j.jfutfo.2024.04.012
Hang Liu , Ge Tian , Shanshan Gao , Shuang Liu
We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for the first time. Compared to that of native QS, ANN-modified samples had rougher surfaces and retained the A type X-ray diffraction pattern but with higher relative crystallinity. ANN treatment significantly increased amylose content, gelatinization properties, and water absorption capacity of QS, while the swelling power and viscosity decreased. The total hydrolysis rate and rapidly digestive starch content decreased in QS after ANN treatment, and resistant starch level markedly increased. Compared to ANN with distilled water, the combination of ANN with hydrogen-infused and plasma-activated waters exhibited a higher extent of influence on the properties of QS. The sample treated with plasma-activated water showed the highest extent, which was potentially attributed to the acidic environment and the presence of reactive oxygen and nitrogen species. This research provided a novel strategy to further improve the thermal stability and functionality of starch.
{"title":"Understanding the changes in multi-structure, physicochemical properties, and in vitro digestibility of quinoa starch by annealing with hydrogen-infused and plasma-activated water samples","authors":"Hang Liu , Ge Tian , Shanshan Gao , Shuang Liu","doi":"10.1016/j.jfutfo.2024.04.012","DOIUrl":"10.1016/j.jfutfo.2024.04.012","url":null,"abstract":"<div><div>We studied the combination effects of annealing (ANN) and distilled, hydrogen-infused, and plasma-activated waters on the multi-structure, physicochemical properties, and <em>in vitro</em> digestibility of quinoa starch (QS). To the best of our knowledge, hydrogen-infused water was used to modify starch for the first time. Compared to that of native QS, ANN-modified samples had rougher surfaces and retained the A type X-ray diffraction pattern but with higher relative crystallinity. ANN treatment significantly increased amylose content, gelatinization properties, and water absorption capacity of QS, while the swelling power and viscosity decreased. The total hydrolysis rate and rapidly digestive starch content decreased in QS after ANN treatment, and resistant starch level markedly increased. Compared to ANN with distilled water, the combination of ANN with hydrogen-infused and plasma-activated waters exhibited a higher extent of influence on the properties of QS. The sample treated with plasma-activated water showed the highest extent, which was potentially attributed to the acidic environment and the presence of reactive oxygen and nitrogen species. This research provided a novel strategy to further improve the thermal stability and functionality of starch.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 292-300"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771582","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}
Pub Date : 2025-07-03DOI: 10.1016/j.jfutfo.2024.04.011
Oluwadamilare Adedeji Adewole , Olusola Samuel Jolayemi , Helen Nwakego Ayo-Omogie , Adebanjo Ayobamidele Badejo
To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and pigeon pea (P) and to evaluate its techno-functional qualities. Using 12-runs optimal mixture experimental design, 5 composite blends containing varying percentage of rice, Cardaba banana and pigeon pea flours were chosen based on dietary fiber. The blends containing 22% pigeon pea and above exhibited significantly higher protein (7.59-8.36 g/100 g), fiber (2.39-3.05 g/100 g), ash (1.94-2.34 g/100 g), total phenols (6.49-6.78 mg gallic acid equivalent/g), flavonoids (0.03-0.04 mg quercetin equivalent/g), and antioxidant properties in terms of ferric reducing antioxidant power, Fe2+-chelating capacity and ·OH scavenging abilities. However, these flour blends, due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate (4.53-7.00 mg/100 g), tannin (0.30-0.44 mg/g), and trypsin-inhibitor (8.69-10.49 mg/100 g). Conversely, dietary fiber (both soluble and insoluble), resistant starch, amylose, amylopectin, and essential micronutrients including Na, Ca, and Zn were the main features of R79-C06-P15 composite blend. A biplots in the context of principal component analysis model with 78% explained variance (R2 = 0.78), graphically revealed the distinctive nutritional and functional attributes of each of the flour blend. Therefore, depending on the intended application, blends of rice, Cardaba banana, and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.
{"title":"Development and techno-functional characterization of gluten-free flour from rice, Cardaba banana, and pigeon-pea","authors":"Oluwadamilare Adedeji Adewole , Olusola Samuel Jolayemi , Helen Nwakego Ayo-Omogie , Adebanjo Ayobamidele Badejo","doi":"10.1016/j.jfutfo.2024.04.011","DOIUrl":"10.1016/j.jfutfo.2024.04.011","url":null,"abstract":"<div><div>To create a gluten-free flour that closely mimic wheat in terms of its physico-chemical characteristics, a careful combination of several replacements is necessary. Therefore, the goal of this study was to develop a composite flour devoid of gluten using rice (R), Cardaba banana (C), and pigeon pea (P) and to evaluate its techno-functional qualities. Using 12-runs optimal mixture experimental design, 5 composite blends containing varying percentage of rice, Cardaba banana and pigeon pea flours were chosen based on dietary fiber. The blends containing 22% pigeon pea and above exhibited significantly higher protein (7.59-8.36 g/100 g), fiber (2.39-3.05 g/100 g), ash (1.94-2.34 g/100 g), total phenols (6.49-6.78 mg gallic acid equivalent/g), flavonoids (0.03-0.04 mg quercetin equivalent/g), and antioxidant properties in terms of ferric reducing antioxidant power, Fe<sup>2+</sup>-chelating capacity and ·OH scavenging abilities. However, these flour blends, due to the large proportion of pigeon pea retained higher but tolerable level of some antinutritional factors such as phytate (4.53-7.00 mg/100 g), tannin (0.30-0.44 mg/g), and trypsin-inhibitor (8.69-10.49 mg/100 g). Conversely, dietary fiber (both soluble and insoluble), resistant starch, amylose, amylopectin, and essential micronutrients including Na, Ca, and Zn were the main features of R79-C06-P15 composite blend. A biplots in the context of principal component analysis model with 78% explained variance (<em>R</em><sup>2</sup> = 0.78), graphically revealed the distinctive nutritional and functional attributes of each of the flour blend. Therefore, depending on the intended application, blends of rice, Cardaba banana, and pigeon pea flour at various percentages may result in a gluten-free flour with a range of nutritional and techno-functional properties.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 2","pages":"Pages 266-278"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771665","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}
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