Foods最新文献

Hawthorn (Crataegus spp.), a plant widely distributed in temperate and subtropical regions, is valued for its bioactive compounds and diverse health benefits. Known for its remarkable adaptability to various environmental conditions, hawthorn thrives across different altitudes, but these environmental factors, particularly altitude, significantly influence the accumulation of its bioactive substances. This study investigates the effects of altitude on hawthorn's nutritional, bioactive, and mineral profiles to provide insights into its cultivation and utilization. Through comprehensive analysis of 20 nutritional indicators from high- and low-altitude samples, including essential nutrients, bioactive compounds, and trace elements, multivariate analyses such as Principal Component Analysis (PCA) and Partial Least Squares Discriminant Analysis (PLS-DA) revealed clear altitude-driven clustering. While primary nutritional components like dietary fiber, protein, and soluble solids exhibited stability across different altitudes, low-altitude samples showed higher levels of hypericin, quercetin, and rutin, likely due to favorable light and temperature conditions. Conversely, high-altitude samples were enriched in calcium, reflecting adaptations to cold stress and structural needs, while phosphorus content was reduced under cooler conditions. Potassium, iron, zinc, selenium, and strontium levels remained stable, indicating robust metabolic regulation. These findings confirm the significant role of altitude in shaping hawthorn's bioactive and mineral profiles, providing essential guidance for altitude-specific cultivation practices and tailored processing strategies. By leveraging these insights, the functional and nutritional properties of hawthorn can be optimized, supporting its sustainable application in the food and health industries.

The food and agriculture sector is a cornerstone of critical infrastructure (CI), underpinning global food security, public health, and economic stability. However, the increasing digitalization and connectivity of operational technologies (OTs) in this sector expose it to significant cybersecurity risks. Blockchain technology (BT) has emerged as a transformative solution for addressing these challenges by enhancing network security, traceability, and system resilience. This study presents a comprehensive review of BT applications in OT security for food and agriculture CI, employing bibliometric and content analysis methods. A total of 124 relevant articles were identified from six databases, including the Web of Science Core Collection and MEDLINE^®. Bibliometric analysis was conducted across five dimensions: publication year, literature type, journal distribution, country contributions, and keyword trends. The findings are meticulously organized through tables, charts, and graphs. The year 2018 marked a surge in research within this domain, with the IEEE Internet of Things Journal and IEEE ACESS emerging as the most prolific journals, each boasting nine publications. The United States, China, and India are at the forefront in terms of journal citation counts. Our analysis determined that a reference count of 37 serves as an appropriate threshold. Otoum Safa stands out as the author with the highest number of published articles, totaling four. Keywords such as "blockchain", "internet of things", "smart contract", "security", and "critical infrastructure" appear with significant frequency. The statistics, trends, and insights gleaned from this bibliometric analysis can guide researchers in the OTCI field to forge a coherent and logical research trajectory. Content analysis further identified six key research areas within this domain: identity authentication and data verification, secure access control, attack detection and perception, data security and protection, data backup and recovery, and attack assessment and attribution. Based on these insights, a general framework is proposed to guide future research and practical applications of BT in securing OT within food and agriculture CI. This study systematically analyzes the current research landscape, challenges, and opportunities for BT in securing the OT critical to food and agriculture CI. By bridging the gap between blockchain innovations and the operational needs of the food and agriculture sector, this work contributes to advancing strategic implementation and improving the security of CI systems.

The chemical composition and biological activity of A. glycyphylos and A. cicer are scarcely investigated. In this study, the nutritional and chemical profiles of A. cicer and A. glycyphyllos, considering their different morphological parts (leaves, fruits and roots), were assessed together with their antioxidant and antibacterial potential. Our results showed that carbohydrates are the major macronutrients in both Astragalus species (above 62 g/100 g dry weight-DW). High amounts of ash (above 4.6 g/100 g DW) and protein (above 13.0 g/100 g DW) were also identified, particularly in leaves and fruits of A. cicer and A. glycyphyllos. Moreover, A. cicer was richer in sugars than A. glycyphyllos, while roots of both Astragalus species were the richest of fatty acids. Ten phenolic compounds were identified, with gallic acid and quercetin being predominant, above 49.84 and 37.27 μg/g DW, respectively. The mineral analysis revealed zinc and iron as the major constituents. Regarding the plants' antioxidant and antibacterial activity, both Astragalus species had antioxidant potential, and their water extracts showed antibacterial activity against S. aureus and E. coli. Altogether, these results provide insight into the potential of A. glycyphyllos and A. cicer as a source of nutritional benefits and active phytochemicals for many people, and they can be applied in the food sector as foods and as promising sources of natural ingredients.

Northern Thai culture offers a rich variety of traditional fermented foods beneficial for gastrointestinal health. In this study, we characterized lactic acid bacteria (LAB) from various indigenous fermented foods as potential probiotic candidates and determined their properties for application in commercial synbiotic formulation. Five isolates demonstrating high tolerance to low pH (2.0) and 0.3% bile salts were collected and characterized. These included three strains of Lactiplantibacillus plantarum isolated from nham (NB1, NP2, and NP11) and two strains of Limosilactobacillus fermentum isolated from pla-som (PS4 and PS7). All the selected LAB isolates exhibited γ-hemolytic activity, strong antimicrobial activity, and high resistance to gastric and duodenal digestion conditions. Among the LAB isolates, L. plantarum NB1 demonstrated the highest capacity for adhesion to Caco-2 cells, auto-aggregation, and antioxidant activity, differing significantly (p < 0.05) from the other isolates. Furthermore, the NB1 strain exhibited preferential growth in the presence of commercial prebiotics (fructooligosaccharide, lactose, and inulin) and good survival after lyophilization, which is a desirable characteristic for a powdered ingredient. Therefore, the NB1 strain is a suitable probiotic candidate for applications in synbiotic formulation or as a functional food ingredient.

Foodborne illnesses represent a significant global health challenge, causing substantial morbidity and mortality. Conventional surveillance methods, such as laboratory-based reporting and physician notifications, often fail to enable early detection, prompting the exploration of innovative solutions. Social media platforms, combined with machine learning (ML), offer new opportunities for real-time monitoring and outbreak analysis. This systematic review evaluated the role of social networks in detecting and managing foodborne illnesses, particularly through the use of ML techniques to identify unreported events and enhance outbreak response. This review analyzed studies published up to December 2024 that utilized social media data and data mining to predict and prevent foodborne diseases. A comprehensive search was conducted across PubMed, EMBASE, CINAHL, Arxiv, Scopus, and Web of Science databases, excluding clinical trials, case reports, and reviews. Two independent reviewers screened studies using Covidence, with a third resolving conflicts. Study variables included social media platforms, ML techniques (shallow and deep learning), and model performance, with a risk of bias assessed using the PROBAST tool. The results highlighted Twitter and Yelp as primary data sources, with shallow learning models dominating the field. Many studies were identified as having high or unclear risk of bias. This review underscored the potential of social media and ML in foodborne disease surveillance and emphasizes the need for standardized methodologies and further exploration of deep learning models.

Clove (Syzygium aromaticum, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method. The encapsulates were assessed for the physicochemical properties, storage stability behavior, and intestinal bioaccessibility of phenolics using an in vitro gastrointestinal digestion test. The freeze-dried encapsulates were characterized as having low water activity (<0.3, which is a critical threshold to ensure chemical and microbiological stability), high water solubility (>90%), solid (product) recovery (mean 93.1 ± 1.77%), and encapsulation efficiency (91.4-94.9%). Hygroscopicity increased as the GA:MD proportion increased in the encapsulation formulations. Encapsulation was effective in protecting bioactive components of clove extract during storage at room (up to 40 days) or high temperature (60 °C for 7 days) and minimized the loss of antioxidant activity during storage, as compared to the clove extract in a non-encapsulated form. All encapsulation formulations were characterized by a negative zeta potential (from -22.1 to -29.7 mV) and a polydispersity index ranging from 0.47 to 0.68, classifying the formulations as having a mid-range polydisperse particle size distribution. The FTIR analysis demonstrated that the freeze-drying encapsulation process resulted in no evident chemical interaction between coating and core materials. Intestinal bioaccessibility of total phenolics after the in vitro-simulated gastrointestinal digestion was greater in the encapsulated clove extract compared to the non-encapsulated clove extract. In conclusion, the encapsulation process was effective in protecting the bioactivity of the polyphenol-rich clove extract during storage and improved the phenolic bioaccessibility, potentially supporting the application of the encapsulated clove extract for use in functional food development.

Due to an increased demand for natural food additives, clove oil was assessed as a natural alternative to chemical disinfectants in produce washing. This study assessed the antimicrobial activity of 5 and 10% (v/v) clove oil-amended wash liquid (CO) using a zone of inhibition (ZIB) test and determined the time required to completely inactivate pathogenic bacteria using bacterial death curve analysis. A washing experiment was used to evaluate CO's ability to inhibit bacterial growth on inoculated RTE spinach and in the wash water. The findings showed that Shigella flexneri, Salmonella Typhimurium, and Salmonella enterica recovery were completely inhibited within 5 min. Escherichia coli and Staphylococcus aureus recovery were completely inhibited at 10 and 30 min, respectively. The ZIB test showed that 5% CO had the highest inhibitory effect on both Salmonella strains and E. coli with approximately 10 mm ZIB diameter. Additionally, 5% CO completely inactivated all bacterial strains on spinach samples and in the wash water except for S. aureus. A total of 80 mg/L peracetic acid (PAA) resulted in >2log CFU/mL recovery on experimental washed samples. These findings suggest that 5% CO was highly effective in inhibiting microbial growth on RTE spinach, potentially contributing to sustainable food safety and shelf-life extension strategies.

Stacking fermentation is critical in sauce-flavor Baijiu production, but winter production often sees abnormal fermentations, like Waistline and Sub-Temp fermentation, affecting yield and quality. This study used three machine learning models (Logistic Regression, KNN, and Random Forest) combined with multi-omics (metagenomics and flavoromics) to develop a classification model for abnormal fermentation. SHAP analysis identified 13 Sub-Temp Fermentation and 9 Waistline microbial biomarkers, along with 9 Sub-Temp Fermentation and 12 Waistline flavor biomarkers. Komagataeibacter and Gluconacetobacter are key for normal fermentation, while Ligilactobacillus and Lactobacillus are critical in abnormal cases. Excessive acid and ester markers caused unbalanced aromas in abnormal fermentations. Additionally, ecological models reveal the bacterial community assembly in abnormal fermentations was influenced by stochastic factors, while the fungal community assembly was influenced by deterministic factors. RDA analysis shows that moisture significantly drove Sub-Temp fermentation. Differential gene analysis and KEGG pathway enrichment identify metabolic pathways for flavor markers. This study provides a theoretical basis for regulating stacking fermentation and ensuring Baijiu quality.

In order to overcome the bioavailability limitation of Lilium polysaccharide (LPS) caused by its high molecular weight and complex structure, two low-molecular-weight degraded polysaccharides, namely G-LPS(8) and G-LPS(16), were prepared through enzymatic degradation. The molecular weight of LPS was significantly reduced by enzymolysis, leading to increased exposure of internal functional groups and altering the molar ratio of its constituent monosaccharides. The results of antioxidant experiments showed that enzymatic hydrolysis had the potential to enhance the antioxidant performance of LPS. In vitro fermentation experiments revealed that LPS and its derivatives exerted different prebiotic effects on intestinal microbial communities. Specifically, LPS mainly inhibited the growth of harmful bacteria such as Fusobacterium, while G-LPS(8) and G-LPS(16) tended to promote the growth of beneficial bacteria like Megamonas, Bacteroides, and Parabacteroides. Metabolomic analysis revealed that LPSs with varying molecular weights exerted comparable promoting effects on multiple amino acid and carbohydrate metabolic pathways. Importantly, with the reduction in molecular weight, G-LPS(16) also particularly stimulated sphingolipid metabolism, nucleotide metabolism, as well as ascorbic acid and uronic acid metabolism, leading to the significant increase in specific metabolites such as sphingosine. Therefore, this study suggests that properly degraded LPS components have greater potential as a prebiotic for improving gut health.

This study investigated the effects of tiger nut flour (TNF) incorporation (5-25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical analysis demonstrated that 10% TNF substitution yielded the highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed at higher concentrations. Bioactive compound analysis showed progressive increases in the total polyphenol content and antioxidant activity with increasing TNF levels, particularly in 25% TNF bread (111.31 mg TE/g dm in crumb). Storage studies over 7 days indicated that TNF incorporation affected bread staling characteristics, with 10-15% substitution levels maintaining better textural properties. The results suggest that TNF incorporation up to 15% can enhance bread's nutritional value, while maintaining acceptable technological properties, with 10% substitution showing an optimal balance between functional benefits and bread quality.