Pub Date : 2025-04-16DOI: 10.1016/j.jfutfo.2025.04.006
Jiayi Tang , Henan Zhang , Rina Wu , Huiyan Liu , Kairu He , Haitian Fang , Junrui Wu
Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. As a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. In this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.
{"title":"Sea buckthorn: A potential prebiotic and promising functional ingredient for fermented dairy products","authors":"Jiayi Tang , Henan Zhang , Rina Wu , Huiyan Liu , Kairu He , Haitian Fang , Junrui Wu","doi":"10.1016/j.jfutfo.2025.04.006","DOIUrl":"10.1016/j.jfutfo.2025.04.006","url":null,"abstract":"<div><div>Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. As a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. In this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 348-360"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108804","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 : 2025-04-16DOI: 10.1016/j.jfutfo.2025.04.007
Yanmo Pan , Zongyuan Han , Qinxiu Sun , Yang Liu , Hongwu Ji , Shucheng Liu
3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.
{"title":"Trends in the development of 3D printing minced meat/surimi from the perspective of structure and function","authors":"Yanmo Pan , Zongyuan Han , Qinxiu Sun , Yang Liu , Hongwu Ji , Shucheng Liu","doi":"10.1016/j.jfutfo.2025.04.007","DOIUrl":"10.1016/j.jfutfo.2025.04.007","url":null,"abstract":"<div><div>3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. This paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. The digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 389-399"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145108807","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 : 2025-04-16DOI: 10.1016/j.jfutfo.2025.04.004
Hao Duan , Gaigai Liu , Jiaqi Liu , Yang Li , Shuyuan Bao , Wei Song , Wenjie Yan
The eye is one of the important organs for human beings to obtain information from the outside world and avoid harm, and 90% of human knowledge is obtained through the eye. The center of the retina in the human eye is called the macula, and it is the area where vision is most concentrated. Current research suggests that macular pigment is mainly composed of lutein, zeaxanthin, and meso-zeaxanthin, which are able to absorb and attenuate blue light damage to the retina, and since humans cannot synthesize these carotenoids, they must be obtained by supplementing with carotenoid-rich foods. In addition, carotenoids also provide good provitamin A, which provides necessary nutritional support for people's visual transduction. Therefore, eye health is inseparable from carotenoid supplementation, among which wolfberry, which is rich in a variety of carotenoids, has been confirmed by recent studies to have a good role in promoting eye health, and also provides a good source of natural carotenoids for humans. However, a systematic review of goji barbarum carotenoids in eye health is lacking in current studies. Based on this, this paper reviews the main carotenoid composition and its extraction and purification in wolfberry, discusses the changes of carotenoids in the process of harvesting and drying wolfberry, reviews the absorption and utilization of carotenoids in wolfberry, and more importantly, discusses the important role of carotenoids in wolfberry in eye health.
{"title":"Focus on eye health: analysis of the potential application of carotenoids from Goji berries sources","authors":"Hao Duan , Gaigai Liu , Jiaqi Liu , Yang Li , Shuyuan Bao , Wei Song , Wenjie Yan","doi":"10.1016/j.jfutfo.2025.04.004","DOIUrl":"10.1016/j.jfutfo.2025.04.004","url":null,"abstract":"<div><div>The eye is one of the important organs for human beings to obtain information from the outside world and avoid harm, and 90% of human knowledge is obtained through the eye. The center of the retina in the human eye is called the macula, and it is the area where vision is most concentrated. Current research suggests that macular pigment is mainly composed of lutein, zeaxanthin, and meso-zeaxanthin, which are able to absorb and attenuate blue light damage to the retina, and since humans cannot synthesize these carotenoids, they must be obtained by supplementing with carotenoid-rich foods. In addition, carotenoids also provide good provitamin A, which provides necessary nutritional support for people's visual transduction. Therefore, eye health is inseparable from carotenoid supplementation, among which wolfberry, which is rich in a variety of carotenoids, has been confirmed by recent studies to have a good role in promoting eye health, and also provides a good source of natural carotenoids for humans. However, a systematic review of goji barbarum carotenoids in eye health is lacking in current studies. Based on this, this paper reviews the main carotenoid composition and its extraction and purification in wolfberry, discusses the changes of carotenoids in the process of harvesting and drying wolfberry, reviews the absorption and utilization of carotenoids in wolfberry, and more importantly, discusses the important role of carotenoids in wolfberry in eye health.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"6 3","pages":"Pages 331-347"},"PeriodicalIF":7.2,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109468","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 : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.009
Yifeng Lu , Jing Li , Zihao He , Linyun Chen , Huixin Tian , Chen Xu , Xinglian Xu , Minyi Han
Changes in the quality of eggs during storage relate to their shelf life and economic value. Factors such as temperature, relative humidity, the operation of cleaning, and microorganisms have been shown to play a role in the storage quality of eggs. This study thus aimed at investigating the effect of hen age on the storage quality of egg, and predicting egg shelf life using back propagation artificial neural network (BP-ANN) based models. Eggs laid by Jingfen No.1 (27 and 58 weeks of age) and Jingfen No.6 (26 and 57 weeks of age) hens were stored under ambient conditions and evaluated by physicochemical properties. It was found that the shelf life of the lower age group was significantly longer than that of the higher age group. A novel hybrid model combining BP-ANN, cuckoo search and adaptive boosting (CS-BP-AdaBoost) was proposed for predicting the remaining egg shelf life, with the input being Haugh unit, yolk index, air cell depth, albumen pH, hen age, and breed. The tuning process of hyperparameters such as learning rate, training function, and transfer function was presented in detail. Results show that CS-BP-AdaBoost had satisfactory performance on the test set with root mean square error (RMSE) and coefficient of determination (R2) of 0.68 and 0.97, respectively. And it outperformed BP-ANN by reducing RMSE by 0.39 and improving R2 by 0.05. The model used solved the problem that the traditional BP-ANN tends to fall into local minima. The removal of hen age from the input parameters caused a decrease in prediction accuracy (R2 = 0.95, RMSE = 1.00), suggesting an important role of hen age in shelf life prediction. This study demonstrates the great potential of applying combinatorial modeling approaches to predict egg shelf life and the crucial impact of hen age on egg shelf life prediction.
{"title":"Egg freshness during storage: the effect of laying hen age and shelf life prediction using a novel hybrid modeling method","authors":"Yifeng Lu , Jing Li , Zihao He , Linyun Chen , Huixin Tian , Chen Xu , Xinglian Xu , Minyi Han","doi":"10.1016/j.jfutfo.2024.11.009","DOIUrl":"10.1016/j.jfutfo.2024.11.009","url":null,"abstract":"<div><div>Changes in the quality of eggs during storage relate to their shelf life and economic value. Factors such as temperature, relative humidity, the operation of cleaning, and microorganisms have been shown to play a role in the storage quality of eggs. This study thus aimed at investigating the effect of hen age on the storage quality of egg, and predicting egg shelf life using back propagation artificial neural network (BP-ANN) based models. Eggs laid by Jingfen No.1 (27 and 58 weeks of age) and Jingfen No.6 (26 and 57 weeks of age) hens were stored under ambient conditions and evaluated by physicochemical properties. It was found that the shelf life of the lower age group was significantly longer than that of the higher age group. A novel hybrid model combining BP-ANN, cuckoo search and adaptive boosting (CS-BP-AdaBoost) was proposed for predicting the remaining egg shelf life, with the input being Haugh unit, yolk index, air cell depth, albumen pH, hen age, and breed. The tuning process of hyperparameters such as learning rate, training function, and transfer function was presented in detail. Results show that CS-BP-AdaBoost had satisfactory performance on the test set with root mean square error (RMSE) and coefficient of determination (<em>R</em><sup>2</sup>) of 0.68 and 0.97, respectively. And it outperformed BP-ANN by reducing RMSE by 0.39 and improving <em>R</em><sup>2</sup> by 0.05. The model used solved the problem that the traditional BP-ANN tends to fall into local minima. The removal of hen age from the input parameters caused a decrease in prediction accuracy (<em>R</em><sup>2</sup> = 0.95, RMSE = 1.00), suggesting an important role of hen age in shelf life prediction. This study demonstrates the great potential of applying combinatorial modeling approaches to predict egg shelf life and the crucial impact of hen age on egg shelf life prediction.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 614-627"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.007
Yichen Liu , Arome Solomon Odiba , Qi Yu , Jin Xie , Nkwachukwu Oziamara Okoro , Guiyan Liao , Xinchen Zhu , Bin He , Cheng Jin , Wenxia Fang , Bin Wang
Due to the increase in aging populations and the prevalence of aging-associated diseases, there is a growing interest in finding therapeutic interventions. Antioxidants play a vital role in mitigating the adverse conditions associated with aging. In this study, we investigated the impact of Dendrobium officinale alkaloids (DOA) cultivated in diverse environments on antioxidative and anti-aging responses in Caenorhabditis elegans. Three distinct sources of DOA, represented as tree (TR)-DOA, greenhouse (GH)-DOA, and rock (RK)-DOA, were examined. Following initial testing of three DOA concentrations, 10 µg/mL was selected, which increased the TJ1060 lifespan by 23%, and exhibited no toxicity. TR-DOA, GH-DOA, and RK-DOA exhibited robust antioxidative effects, significantly reducing reactive oxygen species levels by 37%, 54%, and 60%, respectively on day 1, and 68%, 73%, and 75% on day 5, respectively. On day 4, TR-DOA, GH-DOA, and RK-DOA significantly reduced lipofuscin levels by 36%, 51%, and 39%, respectively (P < 0.000 1). On day 8, lipofuscin levels were significantly reduced by 34% (P < 0.01), 32% (P < 0.05), and 33% (P < 0.05), respectively. TR-DOA, GH-DOA, and RK-DOA, likewise, reduced the level of the endoplasmic reticulum stress marker, HSP-4::GFP, by 36%, 37%, and 35%, respectively (P < 0.000 1) on day 1, and by 38%, 40%, and 45%, respectively (P < 0.000 1) on day 8. Compared to the control, RK-DOA, GH-DOA, and TR-DOA significantly upregulated HSP-6::GFP (P < 0.0001, P < 0.001, and P < 0.05, respectively), and enhanced heat stress resistance (P < 0.0001, P < 0.001, and P < 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA significantly reduced α-synuclein aggregation by 31%, 25%, and 18% respectively on day 1 (P < 0.0001, P < 0.0001, and P < 0.01, respectively), and by 32%, 27%, and 12% on day 3 (P < 0.01, P < 0.01, and P > 0.05, respectively). RK-DOA, GH-DOA, and TR-DOA delayed paralysis (P < 0.0001, in all cases) and significantly increased worm activity (P < 0.001, P < 0.001, and P < 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA also significantly increased the rate of body bend on day 5 (P < 0.001, P < 0.01, P < 0.0001) and day 10 (P < 0.001, P < 0.0001, P < 0.01). Our findings suggest that DOA, particularly RK-DOA, offers promising antioxidative and anti-aging benefits in C. elegans. The differential responses among DOA variants highlight the importance of the cultivation environment in shaping the bioactivity of natural compounds.
由于老龄化人口的增加和与衰老有关的疾病的流行，人们对寻找治疗干预措施越来越感兴趣。抗氧化剂在减轻与衰老有关的不利条件方面起着至关重要的作用。本文研究了不同环境培养的铁皮石斛生物碱（DOA）对秀丽隐杆线虫抗氧化和抗衰老反应的影响。研究了三种不同的DOA来源，分别为树木(TR)-DOA、温室(GH)-DOA和岩石(RK)-DOA。在初始测试三种DOA浓度后，选择10µg/mL， TJ1060寿命延长23%，且无毒性。TR-DOA、GH-DOA和RK-DOA表现出强大的抗氧化作用，在第1天分别显著降低37%、54%和60%的活性氧水平，在第5天分别显著降低68%、73%和75%。第4天，TR-DOA、GH-DOA和RK-DOA分别显著降低了36%、51%和39%的脂褐素水平(P <；第8天，脂褐素水平显著降低34% (P <；0.01), 32% (P <；0.05), 33% (P <；分别为0.05)。同样，TR-DOA、GH-DOA和RK-DOA分别使内质网应激标志物HSP-4::GFP水平降低36%、37%和35% (P <；0.000 1)，分别增加38%、40%和45% (P <；1)第8天。与对照组相比，RK-DOA、GH-DOA和TR-DOA显著上调HSP-6::GFP (P <；0.0001, P <；0.001, P <；0.05)，耐热性增强(P <；0.0001, P <；0.001, P <；分别为0.01)。RK-DOA、GH-DOA和TR-DOA在第1天显著降低α-突触核蛋白聚集，分别降低31%、25%和18% (P <；0.0001, P <；0.0001, P <；0.01)，第3天分别增加32%、27%和12% (P <；0.01, P <；0.01, P >；分别为0.05)。RK-DOA、GH-DOA和TR-DOA延迟性麻痹(P <；0.0001，所有病例)，蠕虫活性显著增加(P <；0.001, P <；0.001, P <；分别为0.01)。RK-DOA、GH-DOA和TR-DOA也显著提高了第5天的体弯曲率(P <；0.001, P <；0.01, P <；0.0001)和第10天(P <；0.001, P <；0.0001, P <；0.01)。我们的研究结果表明，DOA，特别是RK-DOA，在秀丽隐杆线虫中具有很好的抗氧化和抗衰老作用。不同DOA变体之间的差异反应突出了培养环境在形成天然化合物生物活性方面的重要性。
{"title":"Alkaloids extracted from Dendrobium officinale grown in diverse environments exhibited robust antioxidative and antiaging activity","authors":"Yichen Liu , Arome Solomon Odiba , Qi Yu , Jin Xie , Nkwachukwu Oziamara Okoro , Guiyan Liao , Xinchen Zhu , Bin He , Cheng Jin , Wenxia Fang , Bin Wang","doi":"10.1016/j.jfutfo.2024.11.007","DOIUrl":"10.1016/j.jfutfo.2024.11.007","url":null,"abstract":"<div><div>Due to the increase in aging populations and the prevalence of aging-associated diseases, there is a growing interest in finding therapeutic interventions. Antioxidants play a vital role in mitigating the adverse conditions associated with aging. In this study, we investigated the impact of <em>Dendrobium officinale</em> alkaloids (DOA) cultivated in diverse environments on antioxidative and anti-aging responses in <em>Caenorhabditis elegans</em>. Three distinct sources of DOA, represented as tree (TR)-DOA, greenhouse (GH)-DOA, and rock (RK)-DOA, were examined. Following initial testing of three DOA concentrations, 10 µg/mL was selected, which increased the TJ1060 lifespan by 23%, and exhibited no toxicity. TR-DOA, GH-DOA, and RK-DOA exhibited robust antioxidative effects, significantly reducing reactive oxygen species levels by 37%, 54%, and 60%, respectively on day 1, and 68%, 73%, and 75% on day 5, respectively. On day 4, TR-DOA, GH-DOA, and RK-DOA significantly reduced lipofuscin levels by 36%, 51%, and 39%, respectively (<em>P</em> < 0.000 1). On day 8, lipofuscin levels were significantly reduced by 34% (<em>P</em> < 0.01), 32% (<em>P</em> < 0.05), and 33% (<em>P</em> < 0.05), respectively. TR-DOA, GH-DOA, and RK-DOA, likewise, reduced the level of the endoplasmic reticulum stress marker, HSP-4::GFP, by 36%, 37%, and 35%, respectively (<em>P</em> < 0.000 1) on day 1, and by 38%, 40%, and 45%, respectively (<em>P</em> < 0.000 1) on day 8. Compared to the control, RK-DOA, GH-DOA, and TR-DOA significantly upregulated HSP-6::GFP (<em>P</em> < 0.0001, <em>P</em> < 0.001, and <em>P</em> < 0.05, respectively), and enhanced heat stress resistance (<em>P</em> < 0.0001, <em>P</em> < 0.001, and <em>P</em> < 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA significantly reduced <em>α</em>-synuclein aggregation by 31%, 25%, and 18% respectively on day 1 (<em>P</em> < 0.0001, <em>P</em> < 0.0001, and <em>P</em> < 0.01, respectively), and by 32%, 27%, and 12% on day 3 (<em>P</em> < 0.01, <em>P</em> < 0.01, and <em>P</em> > 0.05, respectively). RK-DOA, GH-DOA, and TR-DOA delayed paralysis (<em>P</em> < 0.0001, in all cases) and significantly increased worm activity (<em>P</em> < 0.001, <em>P</em> < 0.001, and <em>P</em> < 0.01, respectively). RK-DOA, GH-DOA, and TR-DOA also significantly increased the rate of body bend on day 5 (<em>P</em> < 0.001, <em>P</em> < 0.01, <em>P</em> < 0.0001) and day 10 (<em>P</em> < 0.001, <em>P</em> < 0.0001, <em>P</em> < 0.01). Our findings suggest that DOA, particularly RK-DOA, offers promising antioxidative and anti-aging benefits in <em>C. elegans</em>. The differential responses among DOA variants highlight the importance of the cultivation environment in shaping the bioactivity of natural compounds.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 591-604"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.006
Keke Suo , Chaoqiang Zheng , Zhipeng Li , Limin Hao , Jiaqing Zhu , Changcheng Zhao , Yanling Shi , Juanjuan Yi , Jike Lu
Ionizing radiation (IR) can produce superfluous reactive oxygen species (ROS) and induce oxidative damage to human health. In view of the shortcomings of chemosynthetic radioprotectors, natural radioprotectors have garnered attention due to their effectiveness, safety, and suitability for long-term use. Natural active substances, such as polysaccharides, polyphenols and alkaloids, have been proved exert good radioprotective effect. In the present study, the main components and monosaccharide compositions of the polysaccharides from Poria cocos peels (PCPP) and its radioprotective activities against 60Co-γ induced oxidative damage in vitro and in vivo were evaluated. The results showed that PCPP contained (63.13 ± 3.19)% of total sugar and was composed of mannose, arabinose, glucuronic acid, galacturonic acid, glucose, galactose and fucose in a molar radio of 104.84:1.34:2.83:1.00:290.48:243.30:79.63. Moreover, PCPP exhibited significant antioxidant activity and could significantly reduce the damage of AML-12 cells under IR. Animal experiment results showed that PCPP could effectively reduce IR-induced oxidative damage of spleens and livers in mice, and alleviate the damage to the hematopoietic system. Furthermore, PCPP could greatly increase the activity of superoxide dismutase (SOD) and the content of glutathione (GSH) in serum, livers and spleens of 60Co-γ induced mice, and correspondingly reduce the accumulation of malondialdehyde (MDA), along with the prominent reduction of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum and livers in mice. Above results comprehensively indicated that PCPP exerted significant antioxidant activity and could effectively reduce the 60Co-γ induced damage in vitro and in vivo.
{"title":"Radioprotective effects of polysaccharides from Poria cocos peels against 60Co-γ induced oxidative damage in vitro and in vivo","authors":"Keke Suo , Chaoqiang Zheng , Zhipeng Li , Limin Hao , Jiaqing Zhu , Changcheng Zhao , Yanling Shi , Juanjuan Yi , Jike Lu","doi":"10.1016/j.jfutfo.2024.11.006","DOIUrl":"10.1016/j.jfutfo.2024.11.006","url":null,"abstract":"<div><div>Ionizing radiation (IR) can produce superfluous reactive oxygen species (ROS) and induce oxidative damage to human health. In view of the shortcomings of chemosynthetic radioprotectors, natural radioprotectors have garnered attention due to their effectiveness, safety, and suitability for long-term use. Natural active substances, such as polysaccharides, polyphenols and alkaloids, have been proved exert good radioprotective effect. In the present study, the main components and monosaccharide compositions of the polysaccharides from <em>Poria cocos</em> peels (PCPP) and its radioprotective activities against <sup>60</sup>Co-γ induced oxidative damage <em>in vitro</em> and <em>in vivo</em> were evaluated. The results showed that PCPP contained (63.13 ± 3.19)% of total sugar and was composed of mannose, arabinose, glucuronic acid, galacturonic acid, glucose, galactose and fucose in a molar radio of 104.84:1.34:2.83:1.00:290.48:243.30:79.63. Moreover, PCPP exhibited significant antioxidant activity and could significantly reduce the damage of AML-12 cells under IR. Animal experiment results showed that PCPP could effectively reduce IR-induced oxidative damage of spleens and livers in mice, and alleviate the damage to the hematopoietic system. Furthermore, PCPP could greatly increase the activity of superoxide dismutase (SOD) and the content of glutathione (GSH) in serum, livers and spleens of <sup>60</sup>Co-γ induced mice, and correspondingly reduce the accumulation of malondialdehyde (MDA), along with the prominent reduction of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in serum and livers in mice. Above results comprehensively indicated that PCPP exerted significant antioxidant activity and could effectively reduce the <sup>60</sup>Co-γ induced damage <em>in vitro</em> and <em>in vivo</em>.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 582-590"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104271","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.004
Ying Xu , Yueyan Zhang , Shiqing Song , Lingyun Yao , Min Sun , Huatian Wang , Chuang Yu , Qian Liu , Jun Lu , Tao Feng
Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast, and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice. The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-ion mobility spectrometry (GC-IMS). There were 91 aroma compounds identified in this study, including 12 esters, 13 ketones, 15 aldehydes, 14 alcohols and so on. The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts. Sensory evaluation was conducted on irradiated chicken breasts, and partial least squares regression (PLSR) analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor. It was indicated that (E)-2-octenal (odor activity value: 0.13−2.13), 1-octen-3-ol (7.66−113.44), nonanal (3.03−215.35), and acetoin (0.85−1.43) might be the characteristic compounds for irradiate-generated off-flavors. The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast. In practical application, the irradiation dose of 4−6 kGy can be selected. Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation.
{"title":"Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS","authors":"Ying Xu , Yueyan Zhang , Shiqing Song , Lingyun Yao , Min Sun , Huatian Wang , Chuang Yu , Qian Liu , Jun Lu , Tao Feng","doi":"10.1016/j.jfutfo.2024.11.004","DOIUrl":"10.1016/j.jfutfo.2024.11.004","url":null,"abstract":"<div><div>Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken breast, and to provide the appropriate irradiation methods for reference to decontamination of chicken breast in practice. The volatiles in chicken breast at different irradiation doses were investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and GC-ion mobility spectrometry (GC-IMS). There were 91 aroma compounds identified in this study, including 12 esters, 13 ketones, 15 aldehydes, 14 alcohols and so on. The volatiles in the irradiated chicken breasts were different from those in the non-irradiated chicken breasts. Sensory evaluation was conducted on irradiated chicken breasts, and partial least squares regression (PLSR) analysis was performed in combination with the volatile compound concentration to identify the characteristic compounds that contributed significantly to the fruity, musty, greasy, chicken flavor and paint flavor. It was indicated that (<em>E</em>)-2-octenal (odor activity value: 0.13−2.13), 1-octen-3-ol (7.66−113.44), nonanal (3.03−215.35), and acetoin (0.85−1.43) might be the characteristic compounds for irradiate-generated off-flavors. The irradiation intensity of 4 and 6 kGy had little negative effect on the flavor of chicken breast. In practical application, the irradiation dose of 4−6 kGy can be selected. Our study provided a reference for the selection of irradiation intensity in the processing of chicken breast, and revealed that the volatile substances had a great influence on the flavor of irradiated chicken breast, which laid a foundation for subsequent flavor regulation.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 561-571"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143171714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.003
Chengwei Yu , Qirui Hu
The chronic diseases (e.g. diabetes mellitus, obesity, and cardiovascular diseases) have become a global public health issue with its increasing morbidity and mortality. However, the effects of drug treatments are limited unless the diet or living habit are monitored and controlled. The traditional Chinese medicine has advantages in treatment of chronic diseases because it can be utilized as both drug intervention and diet intervention. Mulberry leaf is a type of traditional Chinese medicine which possesses hpyerglycemic, anti-obesity, anti-inflammatory and anti-oxidative activities. Therefore, mulberry leaves are widely used to treat chronic diseases. The 1-deoxynojirimycin (DNJ) is the unique alkaloid and the primary component for hypoglycemic effects in the mulberry leaves. Meanwhile, DNJ has also been proved to exert anti-obesity, anti-cardiovascular diseases and anti-cancer effects. However, the underlying mechanisms are unclear yet, which hinders the applications of DNJ in clinic and food industry. Therefore, here we summarized the understanding of the molecular mechanisms underlying the effects of DNJ on the chronic diseases, proposed the key molecular mediators (phosphatidylinositol 3-kinase (PI3K) and adenosine 5′-monophosphate-activated protein kinase (AMPK)) and discussed the future directions to promote the application of DNJ.
{"title":"Regulating the PI3K and AMPK pathway: the secret of 1-deoxynojirimycin's success in alleviating chronic diseases","authors":"Chengwei Yu , Qirui Hu","doi":"10.1016/j.jfutfo.2024.11.003","DOIUrl":"10.1016/j.jfutfo.2024.11.003","url":null,"abstract":"<div><div>The chronic diseases (e.g. diabetes mellitus, obesity, and cardiovascular diseases) have become a global public health issue with its increasing morbidity and mortality. However, the effects of drug treatments are limited unless the diet or living habit are monitored and controlled. The traditional Chinese medicine has advantages in treatment of chronic diseases because it can be utilized as both drug intervention and diet intervention. Mulberry leaf is a type of traditional Chinese medicine which possesses hpyerglycemic, anti-obesity, anti-inflammatory and anti-oxidative activities. Therefore, mulberry leaves are widely used to treat chronic diseases. The 1-deoxynojirimycin (DNJ) is the unique alkaloid and the primary component for hypoglycemic effects in the mulberry leaves. Meanwhile, DNJ has also been proved to exert anti-obesity, anti-cardiovascular diseases and anti-cancer effects. However, the underlying mechanisms are unclear yet, which hinders the applications of DNJ in clinic and food industry. Therefore, here we summarized the understanding of the molecular mechanisms underlying the effects of DNJ on the chronic diseases, proposed the key molecular mediators (phosphatidylinositol 3-kinase (PI3K) and adenosine 5′-monophosphate-activated protein kinase (AMPK)) and discussed the future directions to promote the application of DNJ.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 551-560"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.001
Zhihao Liu , Xinna Hu , Shuyu Lu , Bo Xu , Chenyu Bai , Tao Ma , Yi Song
Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. Its organic combination with food production provides customization, personalization, and intelligent features. The combination of plant-based food raw materials with 3D printing technology to produce food has a broad space for development in catering to people's pursuit of healthy diets. To facilitate a more comprehensive understanding of the application of plant-based food raw materials in food 3D printing, we classified inks into molten, soft, and hydrogel materials according to their state of existence and rheological properties under different conditions. The applications of different plant-based raw food materials in 3D printing are reviewed separately by ink type. This is expected to enrich the coverage of the review in related fields, enabling a quick understanding of the research direction and enriching the research content.
{"title":"Advances in plant-based raw materials for food 3D printing","authors":"Zhihao Liu , Xinna Hu , Shuyu Lu , Bo Xu , Chenyu Bai , Tao Ma , Yi Song","doi":"10.1016/j.jfutfo.2024.11.001","DOIUrl":"10.1016/j.jfutfo.2024.11.001","url":null,"abstract":"<div><div>Three-dimensional (3D) printing is an emerging technology in the food industry, and in recent years, with its unique advantages, it has been widely used in the food industry. Its organic combination with food production provides customization, personalization, and intelligent features. The combination of plant-based food raw materials with 3D printing technology to produce food has a broad space for development in catering to people's pursuit of healthy diets. To facilitate a more comprehensive understanding of the application of plant-based food raw materials in food 3D printing, we classified inks into molten, soft, and hydrogel materials according to their state of existence and rheological properties under different conditions. The applications of different plant-based raw food materials in 3D printing are reviewed separately by ink type. This is expected to enrich the coverage of the review in related fields, enabling a quick understanding of the research direction and enriching the research content.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 529-541"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143104617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-01-29DOI: 10.1016/j.jfutfo.2024.11.008
Miao Yan, Song Pan, Guanlin Qian, Jiabao Wang, Xiaoman Liang, Tiancheng Ye, Heran Xu, Guang Xin
Actinidia arguta fruit is famous for its nutritional value, and we can eat the whole fruit with seeds. However, the nutrition of the seeds has yet to be systematically studied, while the value of seeds as by-products of processed products is worth exploring. Besides, the nutritional composition in distinct germplasms has not been reported. In this study, the nutritional indexes of 39 germplasms A. arguta seeds, including fatty acids, amino acids, minerals, phenolic, flavonoids, and starch had been compared and the correlations of these nutrition also had been explored. The results provided that A. arguta seeds were rich in nutrition. Eight fatty acids were found and the ω-6/ω-3 ratio was 0.07 to 2.01. The total amino acid contents ranged from 9.25 to 29.45 mg/100 g. The largest major mineral element was magnesium (216.62−42 117.22 mg/kg), and the largest trace mineral element was iron (13.05−1 326.48 mg/kg). The phenolic, flavonoids, and starch contents were 1.33−5.82 mg/g, 0.41−0.87 mg/g, 11.29%−31.93%, respectively. There were correlations among nutritional indexes, which had significant differences in 39 germplasms of A.arguta seeds (P < 0.05). In order to assess comprehensive nutrition, using the weighted average score system and one germplasm, CJ No. 1, with superior nutritional quality, was identified. The results of this study will enrich the research content of A. arguta seed, provide theoretical guidance for A. arguta seed to become a dietary supplement, reduce the production and processing waste, and promote the development of A. arguta processing industry.
{"title":"Comprehensive assessment and comparison on nutritional qualities of 39 germplasms Actinidia arguta seeds in Northeast China","authors":"Miao Yan, Song Pan, Guanlin Qian, Jiabao Wang, Xiaoman Liang, Tiancheng Ye, Heran Xu, Guang Xin","doi":"10.1016/j.jfutfo.2024.11.008","DOIUrl":"10.1016/j.jfutfo.2024.11.008","url":null,"abstract":"<div><div><em>Actinidia arguta</em> fruit is famous for its nutritional value, and we can eat the whole fruit with seeds. However, the nutrition of the seeds has yet to be systematically studied, while the value of seeds as by-products of processed products is worth exploring. Besides, the nutritional composition in distinct germplasms has not been reported. In this study, the nutritional indexes of 39 germplasms <em>A. arguta</em> seeds, including fatty acids, amino acids, minerals, phenolic, flavonoids, and starch had been compared and the correlations of these nutrition also had been explored. The results provided that <em>A. arguta</em> seeds were rich in nutrition. Eight fatty acids were found and the <em>ω</em>-6/<em>ω</em>-3 ratio was 0.07 to 2.01. The total amino acid contents ranged from 9.25 to 29.45 mg/100 g. The largest major mineral element was magnesium (216.62−42 117.22 mg/kg), and the largest trace mineral element was iron (13.05−1 326.48 mg/kg). The phenolic, flavonoids, and starch contents were 1.33−5.82 mg/g, 0.41−0.87 mg/g, 11.29%−31.93%, respectively. There were correlations among nutritional indexes, which had significant differences in 39 germplasms of <em>A.arguta</em> seeds (<em>P</em> < 0.05). In order to assess comprehensive nutrition, using the weighted average score system and one germplasm, CJ No. 1, with superior nutritional quality, was identified. The results of this study will enrich the research content of <em>A. arguta</em> seed, provide theoretical guidance for <em>A. arguta</em> seed to become a dietary supplement, reduce the production and processing waste, and promote the development of <em>A. arguta</em> processing industry.</div></div>","PeriodicalId":100784,"journal":{"name":"Journal of Future Foods","volume":"5 6","pages":"Pages 605-613"},"PeriodicalIF":5.2,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143172229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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