Foods最新文献

The effects of an industrial-scale microfluidizer (ISM) on the physicochemical properties and quality of whole-component dehulled foxtail millet slurry were investigated under varying processing pressures (0, 60, 90, and 120 MPa). ISM treatment significantly enhanced the apparent stability of the whole-component dehulled foxtail millet slurry, with ISM-120 exhibiting the best apparent stability. The results of dispersion characteristics, serum cloudiness, and zeta potential measurements indicated that ISM processing enhanced the physical stability of the slurry. As processing pressure increased, the particle size of whole-component dehulled foxtail millet slurry first decreased sharply and then showed a slight increase. Compared to the untreated slurry, the D was reduced by approximately 81.32%, 81.72%, and 78.44% after treatment at 60, 90, and 120 MPa, respectively. Concurrently, the apparent viscosity of the slurry rises with increasing processing pressure, with ISM-120 displaying the highest apparent viscosity. Furthermore, CLSM analysis revealed that ISM-90 and ISM-120 exhibited overall more uniform and stable structures. The content of damaged starch correspondingly increased with higher processing pressures, further corroborating the findings from particle size and scanning electron microscopy observations. Simultaneously, the soluble solids content also increased with rising ISM processing pressure. However, increasing ISM processing pressure progressively reduced the L*, a*, b*, and C* values of the slurry, while the ΔE and h values progressively increased. Compared to the untreated slurry, the ΔE value increased by approximately 1.92%, 3.85%, and 6.41% after treatment at 60, 90, and 120 MPa, respectively. These changes resulted in a deterioration of the color quality of the whole-component dehulled foxtail millet slurry.

This study investigates the feasibility of using cincau perdu (Premna oblongifolia) as a single-ingredient hydrogel ink for extrusion-based 3D food printing targeted for dysphagia-friendly applications. Cincau perdu (CP), also known as grass jelly, is a traditional jelly-like dessert popular in Southeast Asia. CP hydrogels could be rapidly prepared by microwave-assisted heating, followed by cooling to room temperature. The rheological properties, stiffness, and syneresis of the hydrogels could be adjusted by changing the hydrogels' concentration. 3D constructs faithful to the blueprint could be fabricated using inks composed of 10 w/v% CP hydrogels. The textural properties were tunable by altering the geometry (grid type and height) of the printed construct. The CP hydrogels were categorized as level 5 (minced and moist) criteria based on the International Dysphagia Diet Standardization Initiative (IDDSI), making them suitable for diets of patients with dysphagia. Taken together, these findings demonstrate the potential of CP hydrogels as a sustainable, naturally gelling, and culturally relevant material for 3D-printed diets for patients with dysphagia.

Ullucus tuberosus is an underutilized Andean tuber of South America, representing a highly nutritious food source valuable in bioactive compounds and used in traditional medicine by the local population. Despite its potential as a functional food, limited information is available regarding the phenolic composition of its diverse varieties, hindering its revalorization and potential biotechnological applications. In this study, the total phenolic content (TPC), antioxidant activity (AA), and thirteen individual phenolic compounds were investigated in five ulluco varieties using UV-Vis spectrophotometry and ultra-high-performance liquid chromatography, coupled with electrospray ionization and a triple quadrupole mass spectrometer (UHPLC-ESI-MS/MS). Statistical analyses revealed significant differences (p < 0.05) among the varieties in TPC, AA, and the concentration of the four quantified flavonoids. The major flavonoids found were rutin, quercetin-3-glucoside, kaempferol-3-rutinoside, and isorhamnetin-3-rutinoside, using solid-phase extraction (SPE-C8) as a cleanup step for ultrasound-assisted extracts, achieving satisfactory precision and recovery. Principal Component Analysis (PCA) effectively discriminated the samples based on their phenolic profiles, AA, and TPC. These findings contribute to the revalorization of ulluco varieties by providing new insights into their phenolic composition and demonstrating their potential as a source of health-promoting bioactive compounds.

Phthalates (PAEs), non-phthalate plasticizers (NPPs) and bisphenols (BPs) were monitored by fully validated GC-MS and HPLC-MS/MS protocols in honeys from diverse Algerian coastal and non-coastal areas. Experimental results showed that no honey was free of these compounds. A higher PAE contamination was evident in coastal honeys, while NPPs were more abundant in non-coastal samples. The revealed PAEs were: dimethyl phthalate (DMP, 28.12-277.14 µg/kg), diethyl phthalate (DEP, 18.20-404.70 µg/kg), dibutyl phthalate (DBP, 29.58-889.71 µg/kg) and bis(2-ethylhexyl) phthalate (DEHP, 20.66-523.16 µg/kg), while bis(2-ethylhexyl) terephthalate (DEHT, 8.95-206.12 µg/kg) and diethyl adipate (DEA, 10.36-97.51 µg/kg) were the NPPs determined. The EU-not Algeria-classifies DBP and DEHP as very high concern substances. Nonetheless, these PAEs were the most abundant and frequently detected contaminants. Even certain honeys showed DEHP outliers compared to the range provided above (1256.53 µg/kg). Coastal and non-coastal honeys were contaminated by bisphenol A (BPA, 2.64-12.73 µg/kg), thus, raising compliance concerns for export in the EU. In fact, the assessment of dietary exposure and toxicological risk derived from the consumption of these honeys highlighted that, while the exposure to plasticizers was within the safety limits, the exposure to BPA raised toxicological concern. Hopefully, these findings will support the constant monitoring of beekeeping activities and products and encourage the adoption of good practices with a view to guide the advancement of the sector and better safeguard consumers.

Balancing microbial safety and the retention of heat-sensitive components has long been a key issue in dairy processing research. This study systematically compared the effects of instantaneous ultra-high-temperature treatment (INF, 145-155 °C/0.09 s) with that of conventional pasteurization (75-95 °C/15 s) as well as ultra-high-temperature treatment (UHT, 135 °C/5 s), on the microbial evaluation, nutritional composition, and physicochemical quality of bovine milk. The results showed that all heat treatments completely inactivated Staphylococcus aureus, coliforms, while only UHT and INF achieved full spore elimination. In the INF group, α-lactalbumin remained almost completely native and native β-lactoglobulin retention was approximately 83% relative to raw milk. The retention of lactoferrin and immunoglobulin G was about 30% and 12% after INF treatment, respectively, which were higher than that of 13% and 8% in the 85 °C/15 s group, and complete denaturation in the 95 °C/15 s and UHT groups. Furthermore, vitamin B₂ remained stable after INF treatment. The glycation content of proteins was lower in INF treatment compared to conventional heat treatments, especially for the concentration of furosine, which was about 6-7 mg/100 g protein in the INF group, and 15 mg/100 g protein in the 95 °C/15 s group, and 67 mg/100 g protein in the UHT group. Overall, the INF process achieved sterilization equivalent to UHT while substantially reducing thermal load, thus better balancing microbial safety, nutritional integrity, and immune-active proteins, which provides a scientific basis for establishing standardized INF parameters and promoting high-quality dairy production.

The biological activities of fucoidan from brown algae have attracted considerable attention. Degradation to low-molecular-weight fucoidan reduces viscosity and improves bioavailability, enhancing antioxidant and anti-inflammatory effects. Fucoidan was degraded using acetic acid combined with ⁶⁰Co γ-ray irradiation and fractionated by Bio-Gel P10 chromatography to obtain four fractions (AIF1-AIF4). The fractions were structurally characterized and assessed for in vitro radical-scavenging activity and modulation of oxidative stress markers in H₂O₂-induced RAW264.7 macrophages. Compared with the model group, all fractions significantly increased catalase (CAT) and superoxide dismutase (SOD) activities, with the highest increase of approximately 1.33 U/mgprot for CAT and 20.32 U/mgprot for SOD, while decreasing malondialdehyde (MDA) and intracellular reactive oxygen species (ROS) levels. Among the four fractions, AIF4, with the lowest molecular weight, exhibited the highest antioxidant activity. LMWF treatment also upregulated the mRNA expression of antioxidant-related genes (HO-1, SOD1, SOD2) and signaling molecules (PI3K and Akt), accompanied by increased protein levels of nuclear factor erythroid 2-related factor 2 (Nrf2) and PI3K/Akt pathway components. These findings indicate that LMWF is closely associated with the regulation of the PI3K/Akt-Nrf2 signaling axis under oxidative conditions and support its potential application as a dietary antioxidant ingredient.

Despite the growing demand for functional gluten-free (GF) foods, the application of Quercus pubescens acorn flour remains largely underexplored. This study addresses this gap by optimizing GF cookies using response surface methodology (RSM) and prepared with Q. pubescens acorn flour and xanthan gum to balance technological quality, sensory acceptability, and functional value. A three-level full factorial design (FFD) evaluated the effects of acorn flour proportion (0, 50 and 100%), and xanthan gum level (1, 2 and 3%) on physicochemical properties (moisture, water activity, color, texture, and dimensions), sensory attributes using a 9-point hedonic scale, proximate composition, and bioactive and antioxidant properties (total polyphenols, tannins, DPPH, ABTS, FRAP). Linear and quadratic polynomial models adequately described the experimental data (R² = 0.86-0.99; non-significant lack of fit). Increasing acorn flour content significantly intensified cookie darkening, reduced snapping force and bending stiffness, reduced spread factor, and affected sensory perception, while xanthan gum improved structural integrity and dimensional stability. Multi-response optimization identified an optimal formulation containing 41.05% acorn flour and 1.46% xanthan gum, achieving balanced color development (darkness index ≈ 62), bending stiffness (~38 N/mm), and high overall sensory acceptability (~7.8). The optimized GF cookies exhibited a favorable nutritional profile and antioxidant properties, characterized by elevated total polyphenol content and antioxidant capacity, confirming the functional potential of acorn flour. The optimized cookies (containing 41.05% acorn flour) exhibited a six-fold increase in total phenolic content (from 1.63 to 10.08 mg GAE/g) and 8-10 times higher antioxidant capacity (DPPH, ABTS, and FRAP assays) compared to the control, confirming the substantial functional potential of Q. pubescens in gluten-free systems.

One of the most popular food supplements among the Canary population for the treatment of insomnia and mild anxiety is Valeriana officinalis L. (valerian), whose organ of use is the root. However, this plant is susceptible to the accumulation of certain metals, and a daily multi-dose treatment may be a dosage indication/regimen as multidose therapy. Therefore, there is an interest in determining its content of metals (Cd, Pb, Al, Cr, Cu, Li, Ni, Sr, Mo, Zn, Co, Fe, B, Mn, V, Ba, K, Na, Mg, Ca) to establish the possible toxicological risk of its consumption. The concentrations were determined by inductively coupled plasma optical emission spectrometry (ICP-OES) in a total of 23 samples (8 fragmented, 7 crushed, 8 pulverized). The Cd limit set by the European Pharmacopoeia (0.1 mg/kg) is more than doubled in six samples. The results showed that Pinisan (0.11 mg/kg), the EnRelax^® pill (0.12 mg/kg), the EnRelax^® infuser (0.13 mg/kg), Kneipp (0.15 mg/kg), Milvus (0.16 mg/kg) and one of the market samples (0.23 mg/kg) all exceed this parameter. However, the use of valerian root as a herbal plant or food supplement at therapeutic doses and in all studied dosages does not pose a toxicological risk based on the Estimated Daily Intake (EDI) of metals.

Fresh vegetables, especially green onions and chives, are raw ingredients widely consumed by Koreans, and have been linked to Listeria monocytogenes-induced food poisoning. This study aimed to assess microbial contamination levels in commercially available fresh-cut vegetables and produce, compare the effects of different types and concentrations of disinfectants on green onions and chives, and determine the growth rate of L. monocytogenes on chives under different storage conditions. Among the five fresh-cut vegetable mix salad products, the average total mesophilic count (TMC) was 2.00 log CFU/g, whereas the crown daisies exhibited the highest levels of raw produce contamination (TMC of 4.14 log CFU/g). The disinfection experiments indicated the elevated disinfectant capacities of electrolyzed water as well as washing under running water against Escherichia coli and L. monocytogenes. Enhanced anti-TMC ability of electrolyzed water were observed in acidic 30 ppm (pH 3.2) and 60 ppm (pH 5.6) of HOCl, and alkaline 100 ppm (pH 8.1) and 200 ppm (pH 8.8) of NaClO. Moreover, in the L. monocytogenes inoculation experiment in chive, the growth rates at 5 °C, 12 °C, and 30 °C were -0.002, 0.023, and 0.030 log CFU/g/h, respectively. This observation suggests that L. monocytogenes cannot grow on chives if stored at 5 °C but can at 12 °C. This study provides scientific evidence to guide the management of microbial quality of fresh produce and fresh-cut vegetables for safer meal provision in home and eating-out settings.

In the study, the effects of adding sour cheery seed powder at different concentrations (0%, 0.5%, 1%, and 1.5%) on the pH, water content, lipid oxidation, cooking loss, color, TPC, antioxidant activity (DPPH and ABTS), texture, and acrylamide contents of meatballs cooked at 150 °C, 200 °C, and 250 °C were investigated. The sour cherry seed powder significantly affected the pH, cooking loss, a*, b*, C*, h°, TBARS, acrylamide, hardness, and springiness, while no significant effect was found on the moisture, L*, cohesiveness, gumminess, or chewiness. The cooking temperature had a significant effect on all the parameters except cohesiveness, gumminess and chewiness. The addition of 1% sour cherry seed powder resulted in the lowest acrylamide and TBARS values. The sour cherry seed powder increased the total phenolic content (TPC) and antioxidant activity of the meatballs. These results indicate that sour cherry seed powder can be used as a sustainable food ingredient in meatball production, reducing acrylamide and lipid oxidation while improving the antioxidant capacity, color, and texture properties.