Foods最新文献

Sustainable agro-waste revaluation is critical to enhance the profitability and environmental footprint of the olive oil industry. Herein, the valorization of olive leaf pruning waste from five cultivars ('Caiazzana', 'Carolea', 'Itrana', 'Leccino', and 'Frantoio') employed green extraction methods to recover compounds with potential health benefits. Sequential ultrasound-assisted maceration (UAM) in n-hexane and ethanol was compared with a compressed fluid extraction strategy consisting of supercritical fluid extraction (SFE) and pressurized liquid extraction (PLE) for their efficiency in recovering distinct classes of bioactives. Chemical profiling by UHPLC-HR-MS/MS (ultra-high-performance liquid chromatography high-resolution tandem mass spectrometry) and GC-MS (gas chromatography mass spectrometry) showed that UAM-EtOH effectively extracted polyphenols (especially luteolin derivatives) and triterpenes (notably maslinic acid), while PLE yielded the highest amount of secoiridoids (e.g., secologanoside). PLE extracts showed better antiradical activities, putatively due to a higher content of flavonoids, secoiridoids, and HCA derivatives than UAM-EtOH ones, as these latter also contained 20-40% (cultivar-dependent) of triterpenes. SFE extracts with a higher concentration of fatty acids and triterpenes showed moderate antioxidant activities but very high AChE inhibition. This study highlights the importance of selecting appropriate extraction methodologies based on the target bioactive compounds and underscores the potential of olive leaf extracts for sustainable bio-products.

One of the most significant industries in the world is the meat sector, and development into new goods is ongoing due to high customer demand and fierce market competition. Products made from chicken are widely favored. This phenomenon can be attributed to the lack of cultural or religious restrictions on this meat. The study looks into how using two distinct types of iron-rich fillings impacts the sensory profile of classic chicken roulades. The purpose of the study is to determine how changes in sensory qualities (such as taste, texture, and flavor) affect product acceptance among customers. This approach uses methods like check-all-that-apply (CATA), principal component analysis (PCA), external preference mapping (PrefMap), and penalty analysis to explore the impact of adding chicken offals and spinach as fillings on the sensory profile of traditional chicken meat roulades. This approach seeks to expand the meat product category, create new goods that use both plant and animal components, invent new ways to use offals and spinach in the market, and ensure that consumers accept these new products. Based on the results of our investigation, the type of filling utilized in the roulades showed the most differences across all sensory tests. According to hedonic analysis and preference mapping (PrefMap), the majority of customers favored roulades with spinach fillings as opposed to those containing chicken offals, which only a small portion of customers liked. Variations in consumer preference for roulades filled with chicken offals were noted in the anatomical region, with slightly greater preference for roulades made from chicken breast. However, this (anatomical region used) did not significantly affect the outcomes of all sensory tests. The spinach stuffing was found to be quite popular with the customers, even outperforming traditional chicken roulades, making it the most significant influence. Based on consumer appreciation, this suggests that the spinach-filled chicken roulades may be a viable option for meat products in the future.

The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and features of plant and animal products offered on the organic food market compared to conventional food. The study was conducted on a sample of 1020 respondents from different regions of Poland using structural equation modelling, which allowed for the assessment of regression and covariance relationships between variables. The models allowed an in-depth assessment of the relationships between several variables and the identification of latent factors. The results of the study showed that demographic (gender and age) and economic (income and expenditure on organic food) characteristics of Polish consumers significantly influence consumer perceptions and preferences towards organic food. Women were more likely to emphasise the importance of sensory attributes (e.g., freshness and taste), while consumers with higher incomes appreciated the organic benefits of products, especially animal products (e.g., no preservatives or hormones). Surprisingly, education was not found to be a significant differentiator in the perception of organic products. The study also provided important insights for the producers and marketers of organic food, highlighting the need to differentiate marketing strategies according to the demographic and social profile of consumers.

Oil extracted from tiger nut is a good, edible source owing to its richness in unsaturated fatty acids. This study investigated the effects of the refining processes on the flavor components of crude tiger nut oil by GC-MS and focused on the thermal stability of the refined oil under high-temperature conditions. Three different refining processes were evaluated: citric acid-assisted hydration degumming, alkali deacidification and bleaching. In the present study, the neutralization refining resulted in 11.67% losses. The refined oil had higher brightness and transparency. Moreover, 109 volatiles were identified, mainly including aldehydes, alcohols, pyrazines and furans, the characteristic flavor compounds of which present a fatty, fresh and nutty flavor. Hence, the refining processes have a significant effect on the flavor components of tiger nut oil, and the accumulated information can be helpful in increasing the tiger nut oil quality to meet the market value. The results of the thermal properties indicated the significant degradation of oleic acid and linoleic acid with prolonged heating, leading to increases in the acid value by 17 times and the peroxide value by 31 times after prolonged heating at 210 °C for 10 h compared with those without heating. When the refined tiger nut oil was heated at 210 °C for 4 h, the carbonyl value (62.6 meq/kg) exceeded the recommended value, and after heating for 8 h, the total polar compound percentages (50%, the instrument limit value) also exceeded the national standard. In order to extend the cooking heating time, it is necessary to appropriately decrease the heating temperature. This study provides a scientific reference for the frying of tiger nut oil in food and the high-temperature treatment of food containing tiger nut oil.

Fermentable oligo-, di-, and monosaccharides as well as polyols (FODMAPs) came into focus following recent clinical studies confirming that they worsen the symptoms of several gastrointestinal disorders suffered by 40% of the general population. Currently; only the low-FODMAP diet is a valuable strategy to help relieve IBS symptoms; however; it is only a temporary solution due to the nutritional deficiency caused by avoiding high-FODMAP foods. At the same time; bakery products are an important part of the human diet worldwide and the key contributors to the high intake of FODMAPs; especially in their wholegrain form. Previous research has shown that reducing FODMAPs content has negative effects on the structures of dough and bread; as well as on sensory quality. Our innovative low-FODMAP wholegrain bakery products provide a unique solution for achieving a high-dietary-fiber intake without compromising the sensory appeal. The novelty of our work is that these experiments were the first to be performed based on known but unexploited facts about the superiority of the baker's yeast enzymatic complex. A crucial reduction in FODMAP content (by more than 75%) was achieved via a simple alteration to the bread formulation (6% baker's yeast and the addition of baking powder) and key process parameter values (40 °C and 60 min dough fermentation time) in conventional breadmaking technology.

In this study, we aimed to investigate the inhibitory effects of cumin and cumin extracts from different origins (Hami, Turpan, and Hetian) on the formation of β-carboline heterocyclic amines (HCAs) in smoked meat and simulated systems, and to assess their potential as natural inhibitors in the food industry. The novelty of our research lies in the comprehensive comparative analysis of cumin extracts from different origins, which has not been fully explored in previous studies. We first conducted a quantitative analysis of the total phenol and flavonoid content in cumin extracts from the three origins and evaluated their antioxidant capacities. Subsequently, through simulation experiments, we assessed the inhibitory effects of these extracts on the formation of β-carboline heterocyclic amines and determined their free radical scavenging abilities. To further validate the practical application potential of these extracts, we prepared meat patty samples containing different concentrations of cumin powder, simulating actual processing conditions. The experimental results showed that while the total phenol content in cumin extracts from all origins was similar, averaging around 1.56 mg/g, there was a significant difference in the total flavonoid content, with the highest level observed in the Hetian cumin extract at 6.7 mg/g. Additionally, the Hetian cumin extract demonstrated superior antioxidant capacity, with an FRAP antioxidant activity reaching 21.04 μM TE/g dw, the highest among all samples. Our study also found that the inhibitory effect of cumin extracts on HCA formation was closely related to their free radical scavenging ability, with the Hetian cumin extract showing the strongest scavenging capacity. The addition of cumin powder to meat patties significantly reduced the content of β-carboline heterocyclic amines, particularly at lower cumin concentrations. In summary, our research results highlight the potential of cumin, especially from Hetian, as a natural inhibitor of β-carboline heterocyclic amine formation in processed meats. This study not only provides the food industry with a potential natural additive to improve food safety and quality, but also offers new directions for future research, namely by comparing natural plant extracts from different origins to explore their potential applications in food processing.

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. In the present study, an LC-MS/MS method capable of rapidly and accurately quantifying three active forms of VB12, namely adenosylcobalamin (AdoCbl), methylcobalamin (MeCbl), hydroxocobalamin (OHCbl), in 8 min were developed. Meanwhile, the quantitative result of this method is not affected by pseudo-VB12 because the selected ion channels include fragments of active VB12. Maintaining light-shielding during extraction and purification is essential, as light exposure during the process can decrease the content of detected VB12 by about 30%. At last, the developed method was applied for the determination of VB12 in fermented rice bran and the cell mass of Propionibacterium freudenreichii. The results showed that AdoCbl was the predominant form of VB12 during fermentation, and the addition of cobalt did not influence the proportions of the three VB12 types. The present study reported a rapid and accurate method for the simultaneous determination of three active forms of VB12, which can effectively support the development of foods with VB12 fortification.

We carried out limited enzymatic hydrolysis with trypsin on rice bran protein (RBP) pretreated by high hydrostatic pressure (HHP) in this study. The effects of the degree of hydrolysis (DH) on the structural and emulsifying properties were investigated. The results indicated that the molecular structure of RBP changed after limited enzymatic hydrolysis. The rice bran protein hydrolysate (RBPH, DH8) exhibited a better molecular distribution, a smaller particle size (200.4 nm), a better emulsifying activity index (31.82 m²/g), and an improved emulsifying stability index (24.69 min). RBPH emulsions with different DH (0-12) values were prepared. The interfacial properties, such as particle size, the ζ-potential, and the interfacial tension of the emulsions, were measured. Compared to the control, the interfacial properties of the RBPH emulsions were significantly improved after limited enzymatic hydrolysis. The RBPH emulsion at DH8 showed better stability with a smaller emulsion droplet size (2.31 μm), a lower ζ-potential (-25.56 mV), and a lower interfacial tension. This study can provide a theoretical basis for the application of RBP as the plant protein-based emulsifier in the beverage industry.

Seventy-eight autochthonous strains of Rhizopus arrhizus were isolated from rice wine starter samples across twenty-nine regions in China to evaluate their potential in traditional rice wine fermentation. Strains were assessed for enzyme activity, antioxidant properties, amino acid production, and volatile flavour compounds. Significant variation in enzyme activities was observed, with acidic protease activity ranging from 280 to 1023 U/g, amylase from 557 to 1681 U/g, and esterase from 370 to 2949 U/g. Strains W17 and W42 exhibited the highest enzyme activities and antioxidant capacities, with a total phenolic content of 828 mg/L, total flavonoids of 215 μg/L, and an ABTS scavenging rate of 96.3%. They also produced high levels of glutamic acid (up to 3083 mg/L), enhancing the flavour profile. Histamine levels were low, ranging from 8 to 205 μg/L, ensuring product safety. Analysis of volatile compounds identified 80 substances, including 16 key aroma-active compounds, contributing to a complex flavour profile. These results provide a basis for selecting R. arrhizus strains to optimise rice wine fermentation, addressing market demand for diverse and functional products.

Centella asiatica (CA), known for its health-promoting properties, is rich in bioactive compounds. This study optimised ultrasound-assisted extraction (UAE) parameters to maximise total phenolic content (TPC) and total flavonoid content (TFC) using the response surface methodology (RSM). Ethanol concentration and solvent volume significantly influenced TPC and TFC yields (p < 0.0001), while ultrasonic power had nonsignificant effects (p < 0.05). Time showed no significant effect on TPC (p > 0.05) but influenced TFC due to flavonoids' sensitivity to degradation (p < 0.05). Variable interactions were negligible (p > 0.05). The relationship between responses (TPC and TFC) and independent parameters could be expressed as the quadratic models fitted with a Predicted R² of 0.8263 for TPC and 0.9006 for TFC. Based on RSM, the optimal conditions-75% ethanol concentration, 87.5 W ultrasonic power, 30 min extraction time, and 20 mL solvent volume-yielded TPC and TFC values of 52.29 ± 1.65 mg/g and 43.71 ± 1.92 mg/g, closely aligning with model predictions at 95% confidence. Additionally, the optimal UAE condition provided asiaticoside of 37.56 ± 4.25 mg/g and madecassoside of 16.91 ± 1.28 mg/g. This study offers valuable insights into the factors influencing UAE efficiency, sustainability, and scalability for recovering bioactive compounds, underscoring its potential as a sustainable method for developing functional food ingredients from CA.