Journal of Future Foods最新文献

Psidium guajava Linn. (family Myrtaceae), is commonly known as guava. Guava is consumed in large quantities throughout the world due to its ease of cultivation and high nutritional value. As an important perennial fruit tree distributed around the world, guava has been widely used to manage various diseases in traditional medicine. Guava has been shown significant bioactivity such as antioxidant, anti-inflammatory, immunomodulatory, antimicrobial, antidiabetic, and anticancer properties. A large number of studies indicated that guava contains various type of phytochemicals including monoterpenes, sesquiterpenes, triterpenes, phenolics, and meroterpenoids. Among them, meroterpenoids are characteristic components of guava, which are hybrid of acylphloroglucinol with terpenoids (monoterpenes, sesquiterpenes). Modern pharmacological investigations showed intricate Psidium meroterpenoids possess a wide range of bioactivities. Although a large and growing body of literatures have investigated the Psidium meroterpenoids isolated from guava, a comprehensive review of Psidium meroterpenoids and their bioactivities has not been conducted. Therefore, this review provides a comprehensive compile of 75 meroterpenoids isolated from guava and their bioactivities between 2007 and May 2022. Furthermore, the possible biosynthesis way and future directions of Psidium meroterpenoids have also been discussed.

Curcumin, commonly used as a coloring agent as well as food additive, has exhibited great therapeutic efficacy for development of functional foods. In order to expand its applications in food, strategies are needed to tackle the poor water-solubility, bioavailability and bioaccessibility of curcumin. Nanoparticles made from individual biomaterials such as proteins, polysaccharides and lipids have been introduced and their properties have been comprehensively studied. Recently, there has been an increasing interest in nanocomplexes made from two or more biomaterials because of their ability to composite the advantages of various components. This review has specific focus on the nanocomplexes fabricated from proteins and polysaccharides. First, complexation methods with or without chemical covalent bond formation are summarized, while different methods with different degrees of complexation are discussed. The encapsulation strategies of curcumin, both traditional and newly invented, are also compared. Then, the structure and physicochemical properties of the resulting binary or ternary nanocomplexes are discussed in detail, as well as a comparison of the delivery efficiency. Last but not least, the current limitations and future directions in the development of curcumin-loaded biopolymer nanoparticles for the design of future food products are presented.

Ageing is a universal decline of physiological functions accompanied by an increase in risks of developing morbidity, diseases, and death. Calorie restriction (CR) without malnutrition has been shown to improve lifespan from simple model organisms to mammals, and extensive research over the past decades have identified several universally conserved signalling pathways by which CR regulates lifespan. More recently, emerging evidence has suggested that modulation of intake levels of macronutrients and micronutrients can also impact healthspan and lifespan in model organisms. These findings propose potentially promising and cost-effective approaches to promote healthy ageing and longevity in humans through personalised nutrition. In this review, we summarise the mechanisms by which CR promotes healthspan and longevity, focusing on the mitochondrial reactive oxygen species (ROS) and several universally conserved geroprotective nutrient-sensing pathways (insulin/insulin-like growth factor (IGF-1), AMP-activated protein kinase (AMPK), mTOR). We further discuss the accumulating data supporting that changes in dietary pattern, levels of nutrient intake (both macronutrient and micronutrient) and functional foods can impact healthspan through acting on the key components of nutrient-sensing and immunoprotective pathways, providing fundamental support for future research and development of anti-ageing diets and dietary regimes.

In this paper, the flowers of Rosa chinensis Jacq. were investigated and 14 compounds were isolated and identified, namely kaempferol (1), quercetin (2), isoquercitrin (3), afzelin (4), quercitrin (5), phenylethyl glucopyranoside (6), avicularin (7), juglanin (8), nicotiflorin (9), phenylethyl-6′-O-galloyl-β-D-glucopyranoside (10), tiliroside (11), methyl gallate (12), 8-O-methylherbacetin-3-O-β-D-sophoroside (13), gallic acid (14). Among these compounds, compounds 7, 9, 12 and 13 were isolated from R. chinensis for the first time. These compounds and extracts of R. chinensis. were studied for coagulation activity in vitro. The results showed that tiliroside (11) had good effect on promoting blood coagulation, and the effect of tiliroside was better than that of Yunnanbaiyao. Juglanin (8) and nicotiflorin (9) could significantly shorten thrombin time (TT) and significantly elevated fibrinogen (FIB), which proved that juglanin and nicotiflorin had good procoagulant effect.

Zeolites are aluminosilicate compounds with excellent selective, precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry. The zeolites from ages have been utilized in biomedicine, catalysis, detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough. Zeolites are known to reduce mycotoxins, toxic compounds, heavy metals, and microbes. The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry. The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect, food nanoreactors and intelligent food contact behaviour in brief. Moreover, sound coverage is given over zeolite classification, their synthesis and the modelling of their adsorption behaviour. The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry. This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.

Ice has been extensively employed as a general coolant or ingredient in the food industry. However, evident indicates that food-associated ice can be easily contaminated by pathogenic bacteria, such as Escherichia coli, Staphylococcus aureus, and Salmonella spp., among others. The contamination sources are attributed to the use of unhygienic water, improper handling, and poor hygiene conditions of ice-making machines. The contaminated ice might be a vesicle for the transmission of pathogens to food and human, posing potential risks to public health. This review overviewed the microbial contamination of food-associated ice, including the microbial contamination levels and the main microbial contaminants. In addition, a systematical introduction was constructed on the recent advances and applications of state-of-the-art methods to manufacture safe ices, illustrating ozone, electrolyzed water, cold plasma, essential oils, and ultraviolet light-emitting diode irradiation. The validities and limitations of ice treated by these techniques on the food quality were then discussed in detail. Various studies were also organized to demonstrate the potential of the mentioned treated ice, for ensuring the microbial safety and control quality deterioration during the storage of aquatic products. Finally, the direction for future study was given.

The processed whole jute seed flour (JSF), protein isolate (JSI) and hydrolysate (JSH) were subjects to amino-acids, phytochemicals, phenolic profiles, antioxidant, and enzymes (pancreatic lipase, α-amylase and α-glucosidase) inhibitory properties analysis. Protein and in-vitro protein digestibility of the samples ranged were 10−66 g/100 g and 17.5%−20.8%, respectively. Essential, sulphur, aromatic, branched chain, antioxidant, and hydrophobic amino-acids concentrations varied from 30.97−34.74, 2.91−3.53, 11.50−12.49, 14.12−16.55, 17.84−20.39, and 36.59−42.41 g/100 g protein, respectively. Phytochemical concentrations were significantly different (P > 0.05). For phenolic profile, vanillic acid had the highest concentration followed by naringin acid. JSI exhibited highest antioxidant activity in respect to 1,1-diphenyl-2-picryl-hydrazyl (DPPH), Fe²⁺ chelation, OH radical, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) and ferric reducing antioxidant power, and inhibitory properties against lipase (53.4%), α-amylase (31.8%) and α-glucosidase (43.8%) enzymes, while JSF had the least. In conclusion, JSI exhibited supreme scavenging activities and attenuation of lipase, and carbohydrate hydrolyzing enzymes. Hence, JSI may be suitable as therapeutic agent for the prevention/management of food related diseases instead of synthetics agents with many side effects.

Clean label food is a rising consumer trend in the food industry. Milk protein concentrate (MPC) and reduced-calcium milk protein concentrate (RCMPC) could serve as natural emulsifiers and increase the total protein content of ice cream products. The objectives of this study were to determine and compare the effects of MPC and RCMPC on ice cream composition, mix viscosity, storage stability, meltdown rate, and texture. A base formulation with 3% non-fat dry milk (NFDM) and no added emulsifiers was set as the control. Three levels of MPC or RCMPC (each powder containing 85% protein) at 1%, 2%, and 3% were incorporated by replacing equivalent amounts of NFDM and keeping other ingredients unchanged. All ice cream treatments were processed with a target overrun of 70% and hardened at −25 °C in a blast freezer. Additions of MPC or RCMPC at 1%, 2%, and 3% corresponded to increases in protein content of ice cream by 15%, 30%, and 45%, respectively. The viscosity of the ice-cream mix increased with increasing levels of MPC or RCMPC. In general, higher protein samples had slower meltdown rate and higher values of hardness and adhesiveness, but the trends were inconsistent. No shrinkage in volume was observed in any ice cream stored at −25 °C after 180 days. However, an additional storage stability study revealed that the control showed significant shrinkage after 60 days (−6.5% ± 1.5%), 90 days (−7.1% ± 1.8%), and 180 days (−7.9% ± 1.1%) in a typical household-style freezer at −13 °C. MPC at 1% also showed significant shrinkage after 180 days, while samples with RCMPC at any levels showed no shrinkage at all. Ice cream manufacturers may consider MPC and RCMPC natural alternatives to synthetic emulsifiers, with RCMPC being more effective than MPC in terms of ice cream storage stability.

Lactobacillus fermentum 9-4 is a purine-degrading probiotic firstly isolated from traditional fermented rice-flour noodles with special characteristics of southern China's Guangxi Zhuang Autonomous Region. L. fermentum 9-4 could efficiently reduce the purine contents in foods with excellent purine-nucleoside assimilation and purine-metabolizing enzymatic activities. Crude cell lysate of L. fermentum 9-4 showed strong purine degradation abilities on nucleosides including inosine, guanosine, and purines including xanthine and uric acid, indicating a complete purine metabolic pathway to degrade purine substances to allantoin. In this study, the whole genome of L. fermentum 9-4 was sequenced. Its genome consisted of a 2 085 632 bp circular chromosome without plasmid. The GC content of circular chromosome was 51.25%, including 2 089 coding sequences (CDs), 15 rRNA operons and 59 tRNA coding genes. Genetic analysis showed that at least 5 protein coding genes were related to purine lowering ability. In addition, neither toxic virulence factor nor drug resistance gene was identified by searching the virulence factor database and drug resistance gene database, suggesting good safety of L. fermentum 9-4. The results showed that L. fermentum 9-4 has a good potential for the development and utilization as a purine-degrading probiotic for low-purine foods.

L-Ergothioneine (L-EGT) possesses excellent antioxidant activity and has been used in the food, pharmaceuticals and cosmetics industries. In this study, a new efficient and sensitive ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) method was established for the quantitative determination of L-EGT in food. The sample was extracted with methanol-water (70:30, V/V), separated by hydrophilic interaction liquid chromatography (HILIC) and detected by triple-quadrupole mass spectrometry. Validation studies were carried out on different product and the limit of quantitation was 20 μg/kg (milk, alcohol-free beverages, dairy products) and 40 µg/kg (cereal bars, chocolate). Excellent linearity (correlation coefficient (R²) ≥ 0.999) was achieved for L-EGT quantification in the range of 5–200 ng/mL. The recoveries of the method (83.7%−107.5%) and the relative standard deviation (RSD, 0.88%−6.84% (n = 6)) meet the performance criteria required for the determination of L-EGT in food. Finally, the applicability of the method was tested by analysing actual samples. In general, the method developed is simple, reliable, accurate, and stable and could be useful for routine analyses of L-EGT in food.