eFood最新文献

This study systematically reviewed macronutrients, micronutrients, and potential health risks associated with heavy metals in seaweed. The selected seaweed species contained considerable protein (approximately 15–20 g/100 g dry weight), ash (approximately 15–28 g/100 g), and crude fiber (approximately 8–24 g/100 g), while lipids were consistently low (approximately 1–7 g/100 g). Seaweed is abundant in proteins and contains many important amino acids, including arginine, leucine, threonine, and tyrosine, among others, in specific species. Seaweed has tiny quantities of fatty acids. The monounsaturated fatty acids (MUFA) range from 8.4 to 20 mg/100 g, whereas the polyunsaturated fatty acids (PUFA) range from 4.8 to 22 mg/100 g. Whereas a tiny amount of omega-3 PUFA has been observed in Enteromorpha intestinalis (EPA 0.3 mg/100 g) and Ulva lactuca (DHA 0.66 mg and EPA 1.1 mg per 100 g) only. However, the limited number of studies have revealed very low amounts of vitamins. Seaweed may also contribute a significant proportion to daily nutrient requirements; for example, 8 g of seaweed can provide 1.35%–3.63% of protein and 0.02%–12.57% of calcium for adults. This review is the first to report selenium and iodine levels in Bangladeshi seaweeds, contributing novel insights, and also evaluates potential health risks.

This study aimed to investigate and assess the effects of cooking treatments on the techno-functional properties of Irvingia gabonensis kernels. Roasting, smoking, and solar drying were the main processing methods used. The treatments significantly (p < 0.05) influenced the chemical composition. Roasting had the greatest effect on water content, while lipid and protein content decreased with drying, followed by roasting (10.55%) and simple roasting (52.45%). Calcium and phosphorus were the most abundant minerals in the kernels. The pH decreased with the cooking treatments, from 6.01 to 4.31. Water and oil retention capacity and swelling rate varied between 23% and 50%, 53.79% and 61.21%, and 72.93% and 83.88%, respectively. All treatments reduced the phytate content, while the opposite effect was observed with oxalates. Roasting and blanching played a crucial role in removing saponins and tannins. Drying followed by roasting resulted in a significant browning of the kernels. All the rheological parameters decreased significantly with the treatments (p < 0.05). Drying + boiling yielded the most amino acids (10), whereas roasting yielded the least (6). Given these results, it would be important to take into account the type of cooking treatment when using I. gabonensis kernels in order to benefit from the desired properties.

This study introduces a novel spectrophotometric method to sensitively and specifically determine the peroxide value of edible oils, specifically engineered to overcome the significant analytical interference of carotenoid pigments that have historically compromised traditional methods. The method uses a solution containing ferrous (Fe²⁺) ions and either salicylic acid (SA) or sulfosalicylic acid (SSA). Next, these Fe²⁺ ions are reacted with a sample of edible oil in the presence of peroxide, forming ferric (Fe³⁺) ions. In the next step, the Fe³⁺ ion forms a complex with SSA (or SA), resulting in a ferrisulfosalicylate (or sulfosalicylate) complex that exhibits a unique color. This color change was utilized for measuring lipid peroxides. It provides a rapid, simple, and sensitive method for detecting and quantifying peroxides. SSA and SA can form complexes that absorb light at 505 and 525 nm, respectively. When this new method was compared to Ferrous Oxidation-Xylenol Orange (FOX) and ferrithiocyanate methods, it showed an impressive correlation (Pearson's r = 0.99). This study demonstrates that the proposed method is effective in determining the peroxide value in the various types of edible oils examined.

Artemisia selengensis is a medicinal and edible plant, whose tender stems are widely consumed as a folk vegetable in China. However, due to their bitterness, Artemisia selengensis leaves (ASL) are often discarded as a waste material, resulting in resource wastage. This study aimed to characterize ASL's chemical composition, develop a “green” extraction method, and explore its potential bioactivity. Using LC-MS, 72 compounds were identified. To extract 7 representative caffeoylquinic acids (CQAs), the mixture of choline chloride and ethylene glycol (1:6) was selected as the optimal deep eutectic solvent (DES), and the extraction parameters were optimized as follows: extraction time of 21 min, temperature of 44°C and ultrasonic power of 420 W. Based on molecular docking analysis, both 3,5-diCQA and 1,5-diCQA exhibited strong binding affinity to xanthine oxidase (XO), consistent with their potent XO inhibitory effects (IC₅₀ = 3.69 and 3.35 nmol/mL, respectively). In addition, a greater XO inhibition was observed for the DES extract (IC₅₀ = 6.05 μg/mL) compared with the methanol extract (IC₅₀ = 22.5 μg/mL). This study not only helps to reduce ASL disposal's environmental load and boost its agricultural value, but also sets a green model for similar vegetable waste to aid circular agriculture.

Medicinal plants have been integral to treating illnesses since antiquity, with their use expanding significantly in modern times. Ensuring the high quality of these resources is crucial, as various factors that inevitably influence the processing of these plants can significantly affect the therapeutic properties of the final products. This article therefore surveys those factors, first considering those associated with plant chemovariation during the preharvest phase—driven by genetics and environment—and their impact on the phytochemical and phytopharmacological properties. Key postharvest steps are then discussed: pre-drying treatments (chemical and thermal) to deactivate enzymes and improve drying efficiency, followed by natural and mechanical drying methods chosen to enhance phytochemical stability and shelf life. Proper sorting and storage methods are emphasized as essential to eliminate contaminants and prevent deterioration. Finally, the study compares conventional and advanced techniques for extraction, separation, and purification, evaluating their yield, selectivity, and scalability. By integrating recent laboratory findings with cutting-edge industrial practices, the paper outlines technological pathways that can raise quality standards across the medicinal-plant value chain and support the production of safe, high-quality herbal end-products.

Medicinal plants have garnered special attention worldwide in food, pharmaceutical, nutraceutical, and cosmetic industries, owing to their diverse nutritional and therapeutic profile. Rural inhabitants have traditionally used these plants as therapeutic agents to manage prevalent disorders. Ricinus communis, known as the castor bean, is native to East Africa, the Mediterranean Basin, and Southeast Asia, including India and Pakistan. It is extensively used in various medicinal systems to treat different disorders. This review summarizes the nutritional composition, phytochemistry, health benefits, safety studies, and applications of castor beans and their oil. Various search engines like Google Scholar, PubMed, and ScienceDirect were used to obtain relevant studies (n = 159). The findings showed that diverse bioactive compounds, including saponins, emodins, terpenoids, anthraquinones, flavonoids, steroids, and alkaloids, exhibit therapeutic properties such as antioxidant, anticancer, anti-inflammatory, antimicrobial, antidiabetic, and hepatoprotective properties. Furthermore, its antioxidant potential helps attenuate oxidative stress and its associated disorders, including diabetes, cardiovascular disease, and other metabolic disorders. Additionally, different studies have documented the toxicity of castor beans, especially ricin.

The global demand for edible flowers has increased due to their diverse applications in food, nutraceuticals, and the medical field. However, issues of species identification, adulteration, contamination, and quality necessitate the use of advanced methods to authenticate product quality for edible flowers. Conventional methods are expensive, time-consuming, and require highly skilled personnel and technical expertise. Spectroscopic methods, including Fourier transform infrared, near-infrared, and Raman spectroscopy, are efficient, fast, and non-destructive, providing rapid insight into the chemical structure and authenticity of edible flowers. This review systematically summarizes the recent advances in spectroscopic methods for authenticating edible flowers, including the detection of chemical changes and ensuring product integrity. The primary goal is to examine the applications of spectroscopic techniques for assessing quality changes in edible flowers during processing for food applications. Spectroscopic techniques, such as FT-IR, NIR, and Raman spectroscopy, are rapid, accurate, and non-destructive alternatives for authenticating the composition and quality of edible flowers. These methods enable the detection of bioactive compounds, differentiation of species, and identification of adulterants with minimal sample processing. Furthermore, chemometric models enhance data analysis, allowing for automated classification and real-time quality monitoring of edible flowers.

The growing imperative for increased food production has propelled an example alteration in the perception of agro-industrial waste. Once deemed a significant challenge, these wastes are now acknowledged as pivotal assets for advancing sustainable industrial processes. Focusing on fruits and vegetables, the article unveils the substantial global waste production within these sectors. The spotlight is placed on the rich repository of plant metabolites, particularly phenolic compounds and proteins inherent in agro-industrial waste. These compounds exhibit diverse health benefits, comprising antioxidant, anti-diabetic, anti-inflammatory, anticancer, antibacterial, and antiproliferative properties. Proteins derived from agro-industrial waste also show potential in various nutritional and functional applications, offering a sustainable alternative to traditional protein sources. The review delves into innovative techniques of extraction, like ultrasound-assisted and microwave-assisted extraction, highlighting their efficiency and environmental friendliness. Specific attention is given to various waste residues, emphasizing their phenolic content, protein, and other bioactive components. The article underscores the promising future perspectives of utilizing agro-industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health-promoting products.

Four methods were applied to extract essential oils (EOs) from dried peppermint, eucalyptus, thyme, and lemongrass. The highest EOs yield was obtained using steam distillation at the industrial scale and enzyme-assisted extraction combined with ultrasonication at the laboratory scale. The bioactive constituents of the respective EOs were identified using gas chromatography–mass spectrometry (GC-MS) as follows: peppermint (Isomenthone 16.03%, Menthol 35.40%, and Menthyl acetate 12.75%), thyme (p-Cymene 15.37% and Thymol 66.70%), eucalyptus (p-Cymene 9.18%, Eucalyptol 40.45%, and Spathulenol 12.74%), and lemongrass (Geraniol 15.85%, Geranial 29.78%, and Citral 22.78%). The four prepared EOs were combined at a fixed ratio (1:1:1:1) and nano-formulated to obtain a 1% EOs preparation. The individual extracts as well as their nano-mixture were evaluated for anti-influenza A virus activity. Results demonstrated antiviral potential for all four extracts, while the nano-mixture exhibited the strongest inhibitory effect. Moreover, the mixture showed a CC₅₀ value of 25.92 µL/ث on Vero E6 cells and an IC₅₀ value of 2.52 µL/mL against SARS-CoV-2 propagated in the same cell line. The selectivity index (SI = CC₅₀/IC₅₀) of the formulation was 10.28, which falls within the accepted threshold (SI ≥ 10) for bioactive compounds, suggesting its potential as an effective natural supplement against respiratory viruses.

Three-dimensional (3D) food printing has emerged as an innovative and transformative technology in modern food manufacturing, enabling the design of personalized, sustainable, and nutrient-optimized foods. This review provides a comprehensive analysis of 3D food printing techniques, including selective laser sintering, extrusion-based printing, binder jetting, and inkjet printing, and discusses their principles, materials, and comparative advantages. The article further explores the applications of 3D food printing in creating customized meals for healthcare, elderly nutrition, space missions, and the confectionery industry. A particular focus is placed on consumer acceptance, cultural and socioeconomic influences, and challenges related to material cost, safety, and texture. The importance of this study lies in its ability to bridge the technological and psychological aspects of 3D food printing, offering insights into both engineering innovation and consumer perception. The review concludes that, despite current challenges such as cost, print resolution, and limited ingredient diversity, 3D food printing holds immense potential for sustainable food production and personalized nutrition in the near future.