Foods最新文献

Ciprofloxacin (CIP), a widely used broad-spectrum antibiotic, poses a serious threat to human health and environmental safety due to its residues. The complementary monomers molecularly imprinted electrochemiluminescence sensor (MIECLS) based on a polyvinylpyrrolidone-functionalized copper nanowires (CuNWs@PVP) luminescent probe was constructed for the ultra-sensitive detection of CIP. CuNWs with low cost and high conductivity exhibited near-infrared electrochemiluminescence (NIR ECL) properties, yet their self-aggregation and oxidation led to a weakened emission phenomenon. PVP with solvent affinity and large skeleton was in situ attached to CuNWs surface to avoid CuNWs sedimentation and aggregation, and self-enhanced ECL signals were achieved. The bifunctional monomers molecularly imprinted polymer (MIP) possessed complementary active centers that increased their affinity with CIP, enhancing the accurate and sensitive detection of the target substances. The linear range of CIP using MIECLS was 5.00 × 10^-9-5.00 × 10^-5 mol L^-1 with a low limit of detection (LOD) of 2.59 × 10^-9 mol L^-1, while the recovery rates of CIP in the spiking recovery experiment were 84.39% to 92.48%. The combination of bifunctional monomer MIP and NIR copper-based nano-luminescent probe provides a new method for the detection of CIP in food.

Background/objectives: Peptides from protein ingredients exhibit key biological activities, including antimicrobial, antihypertensive, antioxidant, anti-inflammatory, analgesic, and immunomodulatory effects. Aligning with the One Health approach, there is growing investment in promoting pet health and well-being. As a result, sustainable functional ingredients are increasingly essential for pet food development. In this work, peptides derived from lactoferrins of different mammalian species were synthesized and their antioxidant, anti-inflammatory, and antihypertensive activities were investigated.

Methods: This study examined the antioxidant, anti-inflammatory, antihypertensive activities, and cytotoxicity of bioactive peptides derived from lactoferrins of various mammalian species through spectroscopical methods. The peptides were produced via chemical synthesis (bottom-up approach).

Results: Peptides derived from bovine lactoferrin showed the most promising antioxidant and anti-inflammatory activities, whereas those derived from human lactoferrin showed the highest antihypertensive effects and the lowest cytotoxicity. In short, milk-derived peptides with antioxidant, anti-inflammatory, and antihypertensive activity were identified.

Conclusions: This motivates further studies to better characterize these peptides, including their properties and pharmacokinetics in vivo, to assess their true potential as nutraceutical agents.

In response to the scarcity and high cost of wheat in Nigeria, this study investigates the potential of oyster mushroom (Pleurotus ostreatus) and okara flour to enhance the nutritional quality and storage stability of wheat biscuits. By incorporating 10-50% oyster mushroom powder into wheat flour, this study observed significant increases in the nutritional profile of the biscuits. The protein content notably increased from 8.26% to 16.12%, while the crude fibre and ash content also saw over a 50% increment. Storage studies revealed that biscuits (baked for 18 min at 180 °C) packaged in cartons within polyethene were more shelf-stable than those in low-density polyethylene (LDPE) bags, maintaining quality over two months at ambient temperature. The inclusion of oyster mushroom and okara flour in wheat biscuits significantly enhances their nutritional value and shelf life, presenting a viable solution to the challenges of wheat scarcity and global malnutrition. The optimal mushroom flour enrichment level was identified at 20% to maintain consumer appeal.

Crab roe sauce (CRS) is prone to spoilage due to microbial contamination. Therefore, this study aimed to investigate the inhibitory effects and mechanisms of a mixed bio-preservative (0.025% ε-polylysine hydrochloride (ε-PL) + 0.01% nisin (NS) + 0.01% tea polyphenols (TPs)) on the specific spoilage bacteria (SSB) in CRS. First, the SSB in CRS were isolated and identified by 16S rRNA sequencing. Two isolates were selected as representative strains based on their enzymatic spoilage potential and spoilage capability in CRS. By comparing the inhibition zones, ε-PL, NS, and TPs were selected from five conventional bio-preservatives (ε-PL, NS, TPs, grape seed extract (GSE), and rosemary extract (RE)) to prepare the mixed bio-preservative. The results showed that the minimum inhibitory concentration (MIC) of the mixed bio-preservative against Bacillus pumilus and Bacillus subtilis was 56.3 µg/mL. The growth curves and cell viability tests revealed that the mixed bio-preservative reduced the viability of both strains. The conductivity, alkaline phosphatase activity, and nucleic acid and soluble protein leakage indicated that the mixed bio-preservative disrupted the integrity of the cell walls and membranes of the two isolates in a concentration-dependent manner. Scanning electron microscopy further confirmed the damage to the cell membranes of the two isolates by the mixed bio-preservative. Overall, the mixed bio-preservative exhibited excellently inhibitory effects on the SSB and could be a promising method for the preservation of CRS.

Myrtus communis L., as a wild underutilized fruit, was analyzed for its physicochemical properties and bioactive composition, revealing a high anthocyanin content principally concentrated in the peel. Therefore, the anthocyanin extraction conditions through ultrasound-assisted extraction from Myrtus communis L. fruit peels (MCP), considered a by-product, were optimized using response surface methodology (RSM), evaluating four independent extraction variables with total anthocyanin content as the response criterion. As a result, optimal extraction conditions were determined to be 20 min, pH 6, 500 W, and 19.68 g/L, yielding a total anthocyanin content of 47.51 mg cya-3-glu/g. In addition, the optimized colourant extract presented a higher content of bioactive compounds compared to the fruit itself, with 1.4 times higher polyphenols and 1.8 times higher total anthocyanin content, with malvidin-3-O-glucoside as the predominant anthocyanin, evidencing the effectiveness of the proposed extraction process. In conclusion, applying the optimal extraction conditions for MPC enables the production of an extract with remarkable anthocyanin content and other phenolic compounds, making it an excellent candidate as a natural food colourant.

The astringency of tea, predominantly attributed to epigallocatechin gallate (EGCG), plays a crucial role in shaping its overall quality, and plant-based proteins are gaining popularity as a preferred alternative to milk-based proteins for enhancing the flavor profile of tea. This study investigated the impact of extraction temperature on date palm pollen (DPP) protein quality and tea astringency, comparing temperatures of 30 °C and 80 °C. Results indicated that higher extraction temperatures yield more protein and improve the thermal and surface properties of DPP. The molecular interaction between DPP and EGCG was investigated in an aqueous solution, and spectroscopic analyses (FTIR, UV, and CD) revealed that EGCG interactions at a 1:1 molar ratio induced structural changes in α-helix and β-sheet content in secondary structures in DPP, particularly at 80 °C, which strengthened and enhanced the hydrophobic interactions and hydrogen bonds between DPP molecules as EGCG concentration increased. A sensory evaluation using quantitative descriptive analysis (QDA) confirmed a significant reduction in astringency in DPP-tea polyphenol solutions extracted at 80 °C. This research highlights the potential of DPP as a functional ingredient in the food industry, creating a protein-polyphenol complex that reduces tea's astringency while maintaining its unique flavor profile, thus offering a novel approach to enhance tea beverages.

PM2.5, a fine particulate matter, poses considerable health risks. When inhaled, PM2.5 can deeply penetrate the lungs, triggering respiratory issues such as pneumonia and bronchitis, aggravating heart and lung conditions, increasing the risk of lung cancer, causing cardiovascular problems, and affecting the nervous, immune, and reproductive systems. This study investigated the protective effects of the combination extract (CRGE) of Thunbergia laurifolia Lindl. (Rang Chuet) water extract (RWE), and Zingiber officinale (ginger) ethanol extract (GEE) against PM2.5-induced oxidative stress in A549 and HepG2 cells. CRGE exhibited superior cytoprotective effects compared to the single extracts (RWE and GEE) by significantly reducing PM2.5-induced cytotoxicity and reactive oxygen species production while enhancing antioxidant enzyme activity. To investigate the effects of PM2.5 exposure on cellular responses, gene expression analysis was conducted on a panel of antioxidant enzymes (heme oxygenase 1, superoxide dismutase, catalase, and glutathione peroxidase), the phase II detoxification enzyme NQO1, and the inflammatory markers interleukin (IL)-6 and IL-8 using the A549 and HepG2 cell lines. CRGE treatment effectively reversed the PM2.5-mediated changes in gene expression in both cell lines, suggesting that it may help restore cellular antioxidant defense mechanisms and mitigate PM2.5-induced oxidative stress. This study showed that CRGE holds promise as a natural antioxidant and cytoprotective agent against PM2.5-induced oxidative stress. Further studies are required to investigate the underlying mechanisms and confirm the efficacy of CRGE in vivo.

The rapid development of nanotechnology provides new approaches to manufacturing food-related nanoparticles in various food industries, including food formulation, functional foods, food packaging, and food quality control. Once ingested, nanoparticles will immediately adsorb proteins in the biological fluids, forming a corona around them. Protein coronas alter the properties of nanoparticles, including their toxicity, cellular uptake, and targeting characteristics, by altering the aggregation state. In addition, the conformation and function of proteins and enzymes are also influenced by the formation of protein coronas, affecting the digestion of food products. Since the inevitable application of nanoparticles in food industries and their subsequent digestion, a comprehensive understanding of protein coronas is essential. This systematic review introduces nanoparticles in food and explains the formation of protein coronas, with interactions between proteins and nanoparticles. Furthermore, the potential origin of nanoparticles in food that migrate from packaging materials and their fates in the gastrointestinal tract has been reviewed. Finally, this review explores the possible effects of protein coronas on bioactive compounds, including probiotics and prebiotics. Understanding the formation mechanisms of protein coronas is crucial, as it enables the design of tailored delivery systems to optimize the bioavailability of bioactive compounds.

Grapes are prone to rot and deterioration during storage, seriously affecting their food value. The effects of five extracts, cinnamon, perilla, green tea, pomegranate peel, and ginger, on the microbial growth, weight loss, and sensory quality of grapes were investigated using colony counting and sensory scoring methods. The results showed that perilla and cinnamon extracts had the best effect on maintaining the overall freshness of grapes on the 35th day of storage. The sensory scores were 82 and 80, respectively, and the number of microorganisms was below 6.13 log CFU/g. Further studies revealed that the combination of perilla and cinnamon extracts with Ɛ-polylysine resulted in better inhibition of microbial growth, reduced weight loss, maintained grape quality, and extended storage period to 40 days. An analysis of the active ingredients of the perilla and cinnamon extracts revealed that both extracts contained active antioxidant and antimicrobial ingredients, such as protocatechuic acid, coumaric acid, protocatechuic aldehyde, and rutin. The active ingredients of the perilla extract also included luteolin and apigenin, and those of the cinnamon extract included pinocembrin and epicatechin. These ingredients were deduced to have contributed to preserving the freshness of grapes by the plant extracts.

Wine color and mouthfeel are essential organoleptic characteristics considered by consumers. In this paper, the potential impacts on color and mouthfeel characteristics in wine, without pomace or prolonged pomace contact after different microwave treatment times, were investigated during storage. The results indicated that the trend changes in color and mouthfeel related parameters (including visible spectrum, brightness, red hue, yellow hue, color difference, saturation, hue angle, total polyphenol content, total monomer anthocyanins, total tannins, total flavan-3-ols, epigallocatechin, catechin, epicatechin, epicatechin gallate, and fluorescence spectrum) after microwave-treated and natural aged wines without pomace and prolong pomace contact were very similar. Moreover, changes in these organoleptic parameters of microwave-treated wine were faster than those of untreated wine, which required a long aging time in traditional processing. Also, microwave treatment had a long-term influence on color and mouthfeel characteristics. All these results showed that prolonged pomace contact technology could obviously improve the clarity and yellowness of wine, and microwave technology could reduce wine aging and rapidly change its color and mouthfeel characteristics. In summary, prolonged pomace contact technology is an interesting strategy to replace traditional fining agents. Microwave technology, as an efficient artificial aging technology, might reduce aging time and rapidly change organoleptic characteristics for producing high quality wine.