Food Science & Nutrition最新文献

The aim of this study was to evaluate the cytotoxic effects of enzymatically modified pectin products derived from grapefruit, jujube, and kumquat on the MKN-45 gastric cancer cell line in vitro. FTIR analysis revealed that the spectra of the pectins produced were comparable to those of commercial pectin and included the characteristic peaks identified in the literature. The galacturonic acid content was measured as 612 mg/g in grapefruit pectin, 544 mg/g in jujube pectin, and 704 mg/g in kumquat pectin. DSC analysis indicated that all pectin samples and their modifications exhibited one endothermic peak and one exothermic peak. Cytotoxicity assessments revealed that the enzymatically modified grapefruit pectin demonstrated significant cytotoxic effects across all tested concentrations, with 0.075 mg/mL being the most effective. For kumquat pectin, all tested concentrations showed cytotoxic properties, with 0.3, 0.15, and 0.075 mg/mL being the most effective. In the case of jujube pectin, cytotoxic effects were observed at all concentrations except for 1.2 mg/mL.

Plants exposed to hypoxic conditions have been suggested to produce more biologically active phytochemicals than those exposed to normal oxygen levels. Previously, we investigated 314 highland crop species and showed that the flavonoid kaempferol extracted from a highland quinoa grain markedly increased mitochondrial metabolism and ATP production in a hypoxic environment in vitro. Thus, we hypothesized that kaempferol would be effective during exercise under harsh conditions, in which anaerobic metabolism occurs. This study adopted a double-blind, placebo-controlled, crossover design to investigate the effect of a single oral dose of kaempferol (10 mg) on the athletic performance-related indicators of 13 male university athletes (20.8 ± 0.7 years) who performed two consecutive 400-m runs with the shortest 90-min interval assuming qualifying and main races. Although no significant differences were observed in the 400-m race times between the placebo and kaempferol groups, kaempferol intake markedly reduced the respiratory and heart rates during the second run (p < 0.05). In addition, kaempferol intake reduced the levels of muscle damage markers, myoglobin, and aspartate transaminase (p < 0.05). A single oral dose of kaempferol reduced the cardiopulmonary burden and muscle damage in individuals participating in 400-m runs. Kaempferol may be a useful supplement for relieving the physical load, particularly in individuals performing strenuous exercises with high oxygen demand.

Trial Registration: UMIN Clinical Trials Registry in Japan: UMIN000049588

To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high-protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values (from 40 to 30) on the internal surface of the protein ball. Texture remained largely unaffected initially; however, after 2 weeks of storage, cricket flour significantly decreased the hardness (from 15 to 12 N) and chewiness values (from 1.6 to 1.0 N mm). Moreover, cricket flour significantly increased the aerobic count (from 3–4 log to 5 log cfu g⁻¹). The sensory space of the cricket samples was separated from the milk protein samples, mainly related to flavor attributes, while the commercial sample was distinguished by dryness and sweetness. In general, carob powder did not affect the measured parameters compared to cocoa. This study demonstrated the suitability of utilizing cricket flour and carob powder in a high-protein snack without substantially compromising the product's organoleptic properties. Future research could investigate the consumer acceptability of the product.

Knowing the concentration levels of phenolic compounds and anthocyanins in grape berries plays a key role, as these compounds significantly contribute to the nutritional value and quality of grapes, affecting both health benefits and grape quality. The current study was conducted to investigate how different tillage (disc harrow, chisel, no tillage) and organic fertilizer (Antep radish and broccoli chopped residue, olive blackwater) treatments affect the concentration of these valuable compounds in Royal grape berries over three consecutive years (2020–2022), providing insights into optimal agricultural practices for enhancing grape quality. Our results documented significant variations in phenolic and anthocyanin concentrations across different soil tillage, organic fertilizer treatments and years. Among the soil treatments, the disc harrow treatment emerged as the most effective in increasing the levels of most phenolic compounds and anthocyanins, while the broccoli fertilizer treatment was identified as the superior fertilizer application for achieving the same goal. Excluding disc harrow and broccoli fertilizer treatments, other treatments such as no tillage and chisel tillage, and fertilizers like olive blackwater and Antep radish, showed variable effectiveness. These treatments, although less effective overall than the leading treatments, contributed to increased levels of certain compounds such as resveratrol and pterostilbene, indicating their specific benefits. The findings also indicated specific combinations of tillage and fertilizer treatments that maximized the accumulation of certain phenolic compounds, like the combination of no tillage with broccoli fertilizer, which was particularly effective in increasing the levels of vanillic acid and trans-caffeic acid. To sum up, by adopting practices such as disc harrow tillage and broccoli fertilizer application, viticulturists can enhance the phenolic and anthocyanin profiles of grapes, thus improving their nutritional value and potentially the quality of grape and wine produced from these grapes.

The rising incidence rate of depression presents a substantial threat to human well-being. Semen Trigonellae (ST), the dried mature seeds of Trigonella foenum-graecum L., has a long-standing traditional reputation for alleviating anxiety and hopelessness. However, the anti-depressant mechanism of ST remains poorly understood. This study aimed to assess ST's anti-depressant, as well as explore its potential mechanism from a gut microbial aspect. The Kunming mice were challenged by lipopolysaccharide (LPS) to induce depression-like behavior and then orally administrated with aqueous extract of ST. The behavioral test, and hippocampal and serum biochemical indicators were detected to assess anti-depressant effect of ST. We utilized full-length 16S rRNA gene sequencing to investigate how ST influences gut microbiota modulation. Administration of ST mitigated LPS-induced depression-like behaviors. ST reversed the decrease in hippocampal 5-hydroxytryptamine (5-HT) and brain-derived neurotrophic factor (BDNF) levels while reducing serum levels of tumor necrosis factor α (TNF-α), interleukin 1β (IL-1β), and interleukin 6 (IL-6). Microbial analysis revealed that administration of ST markedly shifted the gut microbiota structure, dramatically and dose-dependently increased the abundance of Ligilactobacillus murinus and Ligilactobacillus animalis. Experimentally, oral administration of live L. murinus and L. animalis to LPS-challenged mice yielded similar effects to ST in ameliorating depression, elevating 5-HT and BDNF, and reducing proinflammatory cytokines. These findings provide evidence that ST is a promising medical food for the management of depression, in which modulation of the gut microbiota, particularly enhancing the abundance of Ligilactobacillus plays an important role.

Fat and protein derived from milk are prime ingredients in a frozen dessert such as ice cream conferring multiple desirable functionalities. However, this frozen dairy dessert is not suitable for individuals having lactose intolerance, cow milk allergy, or vegans. Hence, the study aimed to formulate dairy-free frozen desserts using plant oils and plant proteins and compare their physicochemical characteristics and sensory acceptance against an ice cream containing milk fat and milk protein. Results indicated that the types of protein significantly influenced the physicochemical properties and sensory acceptance of the frozen dessert samples. Frozen desserts containing brown rice, pea, and soy protein showed greater resistance to melting (0.29, 0.12, and 0.19%/min vs. 1.95%/min), but they scored lower in sensory quality than ice cream made with milk protein; although they remained at an acceptable level. When compared among the plant proteins, the physicochemical characteristics of frozen desserts containing brown rice, pea, and soy protein varied because of the differences in the respective protein composition. Frozen dessert with brown rice protein showed higher overrun (47.50% vs. 40.78% and 37.8%), lower hardness (20.02 N vs. 22.24 and 26.37 N), and higher melting rate (0.29%/min vs. 0.19 and 0.12%/min) than frozen desserts containing soy and pea protein. Additionally, the brown rice protein frozen dessert received lower sensory acceptance than soy and pea protein frozen desserts. In summary, brown rice, pea, and soy proteins showed potential to be used as viable alternatives to milk protein for dairy-free frozen dessert applications.

This experiment investigated the impact of aloe vera gel and safe salts on the physical quality and physicochemical properties of minimally processed carrots during storage, aiming to determine the most effective edible coating postharvest treatment. The experiment employed a Completely Randomized Design (CRD) with three replications. Results indicated significant (p ≤ 0.01) effects of various treatments on the physical quality and physicochemical properties of carrots compared to untreated ones. Freshly harvested carrots were subjected to different treatments, including a control (T₁), 30% aloe vera gel (T₂), 1% NaCl (T₃), and 1.5% NaHCO₃ (T₄), combinations thereof, such as 30% aloe vera gel with 1% NaCl (T₅) or 1.5% NaHCO₃ (T₆), and 1% NaCl with 1.5% NaHCO₃ (T₇), and a combination of 30% aloe vera gel with 1% NaCl and 1.5% NaHCO₃ (T₈). Among the treatments, the combination of 30% aloe vera gel and 1% NaCl (T₅) exhibited the most promising results after nine days of storage, with the lowest weight loss (1.19%), highest firmness (3.80 N), total soluble solids (TSS) content (8.40%), titratable acidity (0.477%), ascorbic acid content (9.02 mg/100 g FW), anthocyanin content (28.84 μg/g FW), phenol content (4.278 mg/100 g FW), and total sugar content (13.32%). This treatment effectively protected carrots from undesirable color, texture, and flavor changes during storage. The utilization of natural-source-based edible coatings containing health-promoting additives presents a viable strategy to enhance both the internal and external qualities of minimally processed carrots. Overall, the edible coating comprising 30% aloe vera gel and 1% NaCl emerges as a promising approach for preserving the quality of minimally processed carrots.

A traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water-soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5-(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9-point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans-cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1-diphenyl-2-picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.

This study aimed to evaluate the ability of Persian gum to encapsulate curcumin and enhance its stability in dairy products. Given the increasing interest in functional foods, this study investigated the incorporation of nanocapsules containing curcumin (CLN) into functional stirred yogurt (CLN-Y). CLN was prepared with Persian gum (PG) at different levels and included in the yogurt formula (CLN-Y1%, CLN-Y2%, and CLN-Y3%). The physicochemical properties, rheological characteristics, antioxidant activity (AA), survival of starter bacteria, and sensory properties of the yogurt were evaluated over a 21-day storage period at 4°C. The results showed that CLN significantly improved AA (reduction of 7.31% in the control vs. 1.85% in CLN-Y3%), viscosity, hardness, and water holding capacity (reduction of 2.27% in control vs. 1.14% in CLN-Y3%), while reducing syneresis (an increase of 10.87% in control vs. 3.16% in CLN-Y3%) during storage (p < 0.05). CLN concentration directly affected AA. Although CLN-Y exhibited a yellowish color and lower light intensity than the control, the samples were well accepted during storage. Increasing CLN levels led to decreased taste, color, and overall acceptance scores, and a 3% concentration is recommended for yogurt formulation due to its potential to improve yogurt quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage.

Heat-resistant molds (HRM) pose a significant threat to food industries due to their ability to survive in high temperatures (pasteurization range) and grow in a variety of environments. To understand how inhibiting variables affect HRM growth, this study evaluated the impact of high sugar concentration (50–60°Brix), low pH (3.5–4.5), and temperature (5–15) on the time (tv) to develop detectable colonies (colony diameter = 2 mm) of three HRM strains (Byssochlamys nivea, Byssochlamys fulva, Neosartorya fischeri) isolated from mixed fruit products. The study found that all HRM strains had relatively short periods of time to develop detectable colonies at 50°Brix, while no visible growth was observed at 60°Brix. Byssochlamys nivea was found to be the most susceptible to low temperatures, requiring up to 43 days to develop detectable colonies at 10°C and unable to grow at colder temperatures. The tv varied from 6 to 27 days based on pH and isolates. HRM's resistance to high sugar concentrations and ability to grow in cold environments pose a threat to the microbiological safety of fruit products. The evaluated data were fitted to several statistical distribution models to support further research on the quantitative microbiological risk in processed fruit products. This study provides valuable insights into how inhibiting variables affect HRM growth and can inform efforts to minimize their impact on fruit-based product quality and safety.