Food Production, Processing and Nutrition最新文献

{"title":"Propolis from different Brazilian stingless bee species: phenolic composition and antimicrobial activity","authors":"Vítor Moreira Rocha, Ricardo Wagner Portela, Luiz Eduardo Lacerda, A. R. Sokolonski, Carolina Oliveira de Souza, J. D. dos Anjos, R. Q. Nascimento, M. A. Umsza-Guez","doi":"10.1186/s43014-023-00195-4","DOIUrl":"https://doi.org/10.1186/s43014-023-00195-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"67 10","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India","authors":"Febina M, Deepa John, Maya Raman","doi":"10.1186/s43014-023-00164-x","DOIUrl":"https://doi.org/10.1186/s43014-023-00164-x","url":null,"abstract":"Abstract The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt to understand the overall quality of five traditional and popularly consumed rice varieties of Kerala. The major traits affecting the eating and cooking quality of rice such as amylose content (AC), gel consistency (GC) and gelatinization temperature (GT) were determined and correlated with the expression of the starch-synthesis-related genes (SSRGs). The Wx is a major SSRG, which modulates the amylose content and the eating as well as cooking qualities of rice. The rice varieties including, Jaya, Matta and Rakthashali were found to have intermediate amylose content ( Wx a allele) while Kuruva and Pokkali were found to have high Amylose Content ( Wx a allele). The glycemic index (GI) of all varieties was found to be in the range of 51.0–58.6. Among the screened rice varieties, Pokkali was found to have the lowest glycemic index and digestibility with appreciable eating and cooking qualities. Pokkali rice, with its low GI (51.0), could be a recommended variety for diabetes management. Furthermore, the rice eating and cooking qualities, and plant breeding techniques coordinated by the expression of the starch synthesis-related gene ( Wx ), could be a novel approach to improve the valuable germplasm. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"125 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135818661","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of GLITEROS specific-diabetes enteral formula modification based on tempe flour, jicama flour and sunflower seed flour on score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats pancreatic cells with streptozotocin induction","authors":"Lilis Wijayanti, Muflihatul Muniroh, Ahmad Ni’matullah Al-Baarri, Deny Yudi Fitranti, Endang Mahati, Diana Nur Afifah","doi":"10.1186/s43014-023-00163-y","DOIUrl":"https://doi.org/10.1186/s43014-023-00163-y","url":null,"abstract":"Abstract Tempeh, yam, and sunflower's flour have been known to have antidiabetic effects, but their combined effect on the histopathology of hyperglycemic rat pancreatic cells in an enteral formula has not been proven. This study aimed to analyze the effect of GLITEROS specific-diabetes enteral formula modification based on tempeh flour, yam flour, and sunflower seed flour on the score pancreatic damage, number and diameter of the islets of langerhans of hyperglycemic rats with streptozotocin induction. The intervention was administered via an oral probe for 28 days to 30 Wistar rats, with each group consisting of 6 rats. The formula was given at a dose of 3.97 g/200 g/day (P1) and 8.75 g/200gr/day (P2) compared to standard control (K), positive control (K +), and negative control (K-). Histopathological features of the pancreas were analyzed using the hematoxylin–eosin staining method. Data were analyzed using paied t-test/Wilcoxon and ANOVA/Kruskal Wallis. The results showed a significant repair of pancreatic cell damage in the treatment group (P1 and P2) after the intervention ( p < 0.05), but there was no difference in the number and diameter of the islets of Langerhans ( p > 0.05). Overall, our findings suggest that the modified GLITEROS specific-diabetes enteral formula made from tempeh, yam, and sunflower seeds flour on the histopathological picture of hyperglycemia-induced rat pancreas, especially in the repair of damage to pancreatic Langerhans cells. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"34 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135876276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bitter gourd flavored Non-Alcoholic Wheat Beer (NAWB) exhibited antidiabetic properties by modulating carbohydrate metabolizing enzymes and upregulates insulin and GLUT-2 mRNA expressions in High Fat Diet/Streptozotocin (HFD/STZ) induced diabetic rats","authors":"Gbenga P. Akerele, Bukola C. Adedayo, Ganiyu. Oboh, Opeyemi B. Ogunsuyi, Idowu S. Oyeleye","doi":"10.1186/s43014-023-00161-0","DOIUrl":"https://doi.org/10.1186/s43014-023-00161-0","url":null,"abstract":"Abstract To improve the control of Type 2 diabetes (T2D), this study investigated the potential benefits of an alcohol-free beer flavored with bitter gourd leaves, a plant with proven hypoglycemic properties. The high fat/streptozotocin (HFD/STZ) model was used to induce diabetes in Wistar rats as test subjects. The rats were divided into eight groups ( n = 5) as follows: HP (STZ + 100% Hops); BG (STZ + 100% Bitter Gourd); 75:25BG (STZ + 75% Hops; 25%BG); 50:50BG (STZ + 50%Hops50%Bitter Gourd); 25:75BG (STZ + 25%Hops75%Bitter Gourd); Acarbose (STZ + Acarbose); DC (STZ-diabetic control group); NC (Normal Control group). Following a 14-day treatment, there was a significant ( p < 0.05) reduction in blood sugar, serum glucose, α-amylase activity, α-glucosidase activity, and lipase activity. As the percentage of bitter gourd inclusion increased, the expression of GLUT-2 and insulin genes was upregulated. The beer sample with the lowest percentage inclusion of Hops (25:75BG) had the lowest glycemic index (GI). The study suggested that bitter gourd-flavored alcohol-free beer reduces blood glucose through muptiple pathways and could be a useful dietary intervention in the management of type 2 diabetes. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"185 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135161813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Provitamin A retention and sensory acceptability of landrace orange maize (MW5021) food products among school-aged children living in rural Malawi","authors":"Alex Arves Katola, Aliza Hannah Stark, Victoria Uchizi Ndolo, David Tryson Tembo, Mangani Chilala Katundu","doi":"10.1186/s43014-023-00174-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00174-9","url":null,"abstract":"Abstract Landrace orange maize is rich in carotenoids and is thought to be a potentially sustainable solution for Vitamin A deficiency. This study evaluated the acceptability of landrace orange maize food products among school-aged children living in rural Malawi. It also determined the retention of provitamin A carotenoids after storage in an uncontrolled environment, followed by milling and cooking. Sensory evaluations of porridge and nsima (thick porridge) were carried out in school-aged children ( n = 160) using a 7-point hedonic scale. Total carotenoid content (TCC) was analysed using a spectrophotometric method and High-Performance Liquid Chromatography (HPLC) was used to identify the specific carotenoid composition of the food products. Sensory evaluation results showed a higher acceptance of landrace orange maize food products in comparison to those commonly prepared from white maize. Plain porridge scored 6.5 ± 1.4 and 5.6 ± 1.9 for orange and white maize, respectively. Similar results were observed with nsima . Orange maize nsima received a score of 6.8 ± 0.7 while white maize was evaluated at 5.8 ± 1.9. After 10 months of storage and processing, there was 89% retention of total carotenoids with 59% accounted for by evaluation of individual carotenoids. Despite the total degradation of beta-carotene, 42% retention of beta-cryptoxanthin with provitamin A activity was observed. Encouraging the production of landrace orange maize appears to be a useful strategy for providing Malawian farmers with carotenoid-rich foods with high palatability. It presents a cost-effective option to reduce dependence on supplementation and fortification. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135548650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional, physicochemical and quality profiles of organically sweetened gluten-free breakfast meal from quinoa (Chenopodium quinoa Willd) and tigernuts (Cyperus esculentus L.)","authors":"Olusola Samuel Jolayemi, Temiloluwa Olufunmilayo Alabi","doi":"10.1186/s43014-023-00160-1","DOIUrl":"https://doi.org/10.1186/s43014-023-00160-1","url":null,"abstract":"Abstract By formulating a breakfast meal from quinoa and tigernuts that is organically sweetened, this study aimed to synergistically utilize the natural bioactive compounds embedded in both foods. When compared to commercial sample, all formulations had higher protein and fat contents. The meals contained little starch, and most significantly, over 35% of this starch was non-digestible. The main minerals found in the meals were potassium (481.81—592.47 mg/100 g), phosphorus (231.75—257.20 mg/100 g), magnesium (152.34—176.29 mg/100 g), and calcium (257.45—266.61 mg/100 g, with the Na/K molar ratio < 1.0 advantageous for those with high blood pressure. Regarding overall phenol and flavonoid contents, the meals outperformed the commercial product with remarkable antioxidant capacities when tested against different assays (FRAP, ABTS, and DPPH). The meals' inhibitory capacities on both carbohydrate-hydrolyzing enzymes were noticeably higher than that of the commercial product. Regardless of the amount of quinoa or tigernuts in each blend, the inhibitory performance was satisfactory (α-amylase 26.98—60.18%; α -glucosidase 19.47—40.02%). Similarly, the chemical properties of the meals as influenced by its higher protein, fats, dietary fibre, and low sugar, modulated its functional properties in a unique way. In terms of sensory assessment, the panelists ranked the meals similar and sometimes above the commercial ones with respect to all the organoleptic parameters considered. Graphical Abstract A graphical representation of production, nutritional and functional characterization of stevia-sweetened breakfast meals from quinoa-tigernuts blends","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"202 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135689896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends","authors":"Rowland Monday-Ojo Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, Adesewa Priscilla Olowoseye, Victoria Auhoiza Joshua","doi":"10.1186/s43014-023-00159-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00159-8","url":null,"abstract":"Abstract The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aerial yam tubers was sun-dried and the other was dried in a dehydrator. They were made into flour and substituted with wheat flour at varying proportions (85:15, 67.5:32.5, and 50:50). 100% wheat flour was used as the control. The flour blends were analyzed for proximate, functional, and phytochemical properties. The chin-chin produced were evaluated for their sensory properties. Wheat-aerial yam flour blends were nutritionally superior (with respect to protein, fat, fibre, and carbohydrates), and had better functional and phytochemical properties when compared to plain wheat flour used as the control. Sensory evaluation revealed that the most appealing sample among the flour blends was W 85 AYD 15 (with 85% wheat flour and 15% dehydrated aerial yam flour) even though samples W 50 AYS 50 (with 50% wheat flour and 50% sun-dried aerial yam flour) and W 50 AYD 50 (with 50% wheat flour and 50% dehydrated aerial yam flour) were more nutritious. Since the findings of this study showed that highly nutritious and functional flours can be produced by including aerial yam flour in flour blends, the industrial production of aerial yam flour will increase its economic value by improving utilisation and providing cheaper alternatives to wheat flour. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135791471","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparison of nutritional composition, bioactivities, and FTIR- ATR microstructural properties of commercially grown four mushroom species in Sri Lanka; Agaricus bisporus, Pleurotus ostreatus, Calocybe sp. (MK-white), Ganoderma lucidum","authors":"Malmi Apsara Wickramasinghe, Harshani Nadeeshani, Suriya Mudiyanselage Sewwandi, Isuri Rathnayake, Thilini Chathurangi Kananke, Ruvini Liyanage","doi":"10.1186/s43014-023-00158-9","DOIUrl":"https://doi.org/10.1186/s43014-023-00158-9","url":null,"abstract":"Abstract Mushrooms have been consumed as delicacies since ancient times; however, little knowledge is available on the nutritional and bioactive properties of commercially grown mushroom species in Sri Lanka; button ( Agaricus bisporus ), oyster ( Pleurotus ostreatus ), Makandura white ( Calocybe sp.), and Reishi ( Ganoderma lucidum ). Samples from four mushroom species were analysed for proximate composition, mineral and fatty acid content, and antioxidant, antidiabetic, and microstructural properties. Carbohydrate, protein, fat, ash, and dietary fibre content in mushroom species ranged from 64.83–79.97%, 10.53–23.29%, 0.57–4.37%, 2.80–11.00%, and 33.04 to 75.33%, respectively. The highest ( P ≤ 0.05) protein and ash content were observed in A. bisporus , and G. lucidum had the highest ( P ≤ 0.05) fat and dietary fibre content. When considering the micronutrients, G. lucidum comprised higher ( P ≤ 0.05) Ca, Mg, Mn, and Cu, while A. bisporus had higher ( P ≤ 0.05) Fe and Zn contents than other species. Essential omega-6 fatty acid, linoleic (18:2n-6) content was in the range of 37- 81% in studied mushroom samples. Results obtained from FTIR (Fourier transform infrared spectroscopy) in conjunction with ATR (Attenuated total reflectance) revealed the presence of functional groups associated with fat (̴1740 cm −1 ), protein (̴1560 cm −1 ), polysaccharides (1500–750 cm −1 ) and moisture (̴3300 cm −1 ) in mushroom samples. According to the results, P. ostreatus showed the highest ( P ≤ 0.05) polysaccharide content, while G. lucidum showed the lowest ( P ≤ 0.05). The highest ( P ≤ 0.05) total phenolic content (TPC) (3.95 ± 0.05 mg GAE/g DW) and total flavonoid content (TFC) (2.17 ± 0.06 mg CE/g DW) were observed in P. ostreatus . Antioxidant activity measured by DPPH, ABTS, and FRAP methods was higher ( P ≤ 0.05) in P. ostreatus and A. bisporus compared to the other two species. Among all the studied mushroom species, G. lucidum showed the highest ( P ≤ 0.05) α -amylase (IC 50 = 77.51 ± 6.80 µg/mL) and α -glucosidase (IC 50 = 0.4113 ± 0.08 µg/mL) inhibition activities. This study reveals the potential of using A. bisporus , G. lucidum , and P. ostreatus for nutritional, functional, and therapeutic uses. Graphical Abstract","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"48 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135368953","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phenolics profile, anti-nephrolithiasis, and antioxidant activities of Monodora myristica seed: impact of endogenous proteins and lipids","authors":"E. A. Irondi, Tolulope Muktar Aroyehun, A. Anyiam, M. Lal","doi":"10.1186/s43014-023-00167-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00167-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":" ","pages":""},"PeriodicalIF":4.7,"publicationDate":"2023-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46840648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Immune boosting functional components of natural foods and its health benefits","authors":"Jaspin Stephen, D. Manoharan, Mahendran Radhakrishnan","doi":"10.1186/s43014-023-00178-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00178-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":"5 1","pages":"1-25"},"PeriodicalIF":4.7,"publicationDate":"2023-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44708341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}