Food Science & Nutrition最新文献

Pomegranate seed oil (PSO) is highly valued in the functional food industry due to its rich fatty acid content and associated health benefits. However, its high degree of unsaturation makes it susceptible to rapid degradation when exposed to oxygen and light. This study investigates the encapsulation of PSO at 15% w/w using different blends of gum Arabic (GA) and maltodextrin (MD) (1:0, 0:1, 1:1, 3:1, and 1:3) to determine optimal formulations for enhanced stability and functional quality. Characterization of the encapsulated PSO powders showed distinct particle morphologies, including flake-like shapes and textures ranging from smooth to wrinkled and porous. The Fourier transform infrared (FT-IR) spectra indicated shifts in functional groups from 2973.70 to 408.84 cm⁻¹, revealing the presence of aliphatic, amine, aromatic, carboxylic acid, and hydroxyl groups. Although no single formulation achieved all desired outcomes, the GA:MD ratios of 1:0 and 1:1 were superior in enhancing color properties (yellowness and chroma), techno-functional attributes (bulk density and solubility), and in preserving essential fatty acids, including stearic, cis-oleic, α-linolenic, arachidic, γ-linolenic, linoleic, and punicic acids. Additionally, GA:MD (3:1) powders exhibited superior ferric-reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities (RSA). In conclusion, formulations using solely GA or GA:MD ratios of 1:1 and 3:1 effectively preserve bioactive content in PSO, enhancing its antioxidant capacity. These findings suggest promising applications for these encapsulated powders in developing functional foods that meet industry demands.

This research determined the use of edible film (EF) prepared with olive leaf extract (OLE) and plasma-activated water (PAW) on the shelf life and quality of cooked meat (M. longissimus thoracis et lumborum) product. The characterization of PAW composition and the antioxidant activity and the total phenolic content (TPC) of OLE were determined. Also, physicochemical and microbiological properties and lipid oxidation of cooked meat product coated with EF stored at +4°C for 14 d were evaluated. Cold plasma treatment increased the nitrite/nitrate concentrations and ORP value and decreased the pH value of distilled water (DW). The amount of TPC, IC₅₀ value, and the antioxidant activity of OLE were 71.52 mg GAE/g, 0.46 mg/mL, and 77.39%, respectively. The combined use of OLE and PAW in EF during storage reduced the pH of cooked meat product. Furthermore, the addition of OLE in EF increased the b* values and reduced the a* values of cooked meat product, whereas the addition of PAW did not influence the CIE L*, a*, b* color values. The use of EF prevented lipid oxidation in cooked meat product during storage, especially the addition of OLE to the EF reduced the TBARS values. In this research, the addition of OLE to EF prepared with PAW has a promising application potential in the preservation of RTE-cooked meat products. Also, these findings suggested that OLE, a by-product from production of olive oil, might be applied as active packaging in biodegradable films.

Cardiotoxicity is the serious side effect of doxorubicin treatment. Ceramides are formed from the degradation of sphingolipids in cell membranes and play an important role in signaling and modulating biological processes. There is evidence that omega-3 fatty acid administration can act on this pathway. To evaluate the role of the ceramide pathway in the pathophysiology of doxorubicin-induced cardiotoxicity and the effect of omega-3 fatty acid supplementation in the attenuation of chronic doxorubicin-induced cardiotoxicity in rats. Sixty male Wistar rats were divided into four groups: Control (C), Doxorubicin (D), Omega-3 fatty acids (W), and Doxorubicin + Omega-3 fatty acids (DW). The groups received omega-3 fatty acids (400 mg/kg/day, via gavage) or water for 6 weeks and doxorubicin (3.5 mg/kg, intraperitoneal) or saline once a week for 4 weeks. Doxorubicin-treated animals showed increases in left atrium and left ventricle diameters, serum triglycerides and cholesterol, malondialdehyde, and protein carbonylation. We also observed a decrease in left ventricular shortening fraction and nSMase1 expression in the heart. Omega-3 fatty acid supplementation attenuated the structural and functional alterations caused by doxorubicin and decreased protein carbonylation. In contrast to doxorubicin, omega-3 fatty acids increased neutral nSMase activity in animals that both received and did not receive doxorubicin but with no effect on nSMase1 protein expression. Omega-3 fatty acid supplementation attenuated the cardiotoxicity caused by doxorubicin. The ceramide pathway may be involved in the pathophysiology of cardiotoxicity, but it is not the mechanism by which omega-3 fatty acids attenuated cardiac dysfunction.

The purpose of the present research was to prepare a novel biodegradable coating of whey protein (whey) and essential oil of Trachyspermum copticum L. (forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The results showed that after 18 days, the highest and lowest microbiological counts were related to control samples and whey-NEO treatments, respectively. The total viable count (TVC) was 8.2 and 6.8 log CFU/g, the total psychrotrophic count (TPC) was 8.5 and 6.7 log CFU/g, and the lactic acid bacteria (LAB) count was 7.7 and 6.5 log CFU/g for control and whey-NEO treatments, respectively. Chemical analysis of whey-NEO treatment and control sample were 6.3 and 7.5 for pH, 9.8 and 13.9 meq/kg for PV (peroxide value), 5.45 and 8.85 mg/kg for TBARS (thiobarbituric acid reactive substances), and 25.1 and 39.4 mgN/100 g for TVB-N (total volatile basic nitrogen), respectively. The best result was associated with the whey-NEO treatment; consequently, coatings with whey and EO Pickering emulsion should be considered as a potential active coating in the meat industry.

Dental caries is a global oral health issue that is prevalent and preventable. Biotics (probiotics, prebiotics, symbiotics, and postbiotics) are recommended as low-cost methods for preventing dental caries. This scoping review aimed to critically review the scientific evidence concerning the role of biotics in caries prevention and maintaining oral health benefits. A systematic search was conducted in several databases from 2012 onward, using specific keywords. The search resulted in 69 articles. While there is limited research on the mechanism of biotics in preventing caries, numerous studies have investigated the impacts of probiotics on decreasing caries risk factors. Probiotics can reduce cariogenic bacteria, reduce acidogenic bacteria, increase pH, and produce antimicrobial compounds. Probiotics can be used as a therapeutic approach to manage caries by restoring eubiosis at the host–microbial interface, which may not be accomplished with traditional therapies. Its positive effect on reducing dental caries is influenced by the choice of potent probiotic strains, appropriate dosage, treatment period, vehicle, and microbial interaction with the host. Specific oral bacteria have also been shown to utilize prebiotics such as urea and arginine, increasing pH levels. This highlights the potential of combining prebiotic and probiotic bacteria for caries prevention. In addition, this review is focused on bacterial-derived compounds, namely postbiotics, due to their valuable effects in preventing caries. Biotics have demonstrated potential in preventing dental caries and maintaining oral health. Further research is needed to optimize their use and explore the potential of postbiotics for caries prevention.

In this study, anthocyanin was extracted from saffron tepals utilizing the ultrasound-assisted extraction method. The adsorbents of raw bentonite (RB), acid activation of bentonite (AA) thermal activation of bentonite (TA), and acid and thermal activation of bentonite (ATA) were employed to separate anthocyanin from solution. The influence of the operating parameters was evaluated. The isotherm study demonstrated that anthocyanin adsorption on adsorbents could be fitted better by the Langmuir equation than the Freundlich equation. A good agreement between the predicted consequences of the pseudo-second-order model and empirical data was provided. Thermodynamic parameters indicated that anthocyanin was adsorbed in an exothermic and physical process. Findings presented that the best adsorption performance of anthocyanin related to ATA with 2.25 mg/g adsorption capacity which was more than 1.55, 1.75, 1.88 mg/g for RB, AA, and TA, respectively. It was due mainly to the increased surface area by both thermal and acid activation of raw bentonite.

Malnutrition and food insecurity are major public health problems in developing countries including Ethiopia. Because of an economic issue and information gap, developing countries' survival depends on foods rich in carbohydrates but deficient in protein and micronutrients. However, it is paramount to mix ingredients that complement different nutritional profiles to alleviate the problem of malnutrition. Hence, in this research, maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf powder composites were used to develop nutritious instant porridge flour through extrusion cooking. Formulations containing powdered maize, orange-fleshed sweet potato, sweet lupine, and moringa leaf were developed in the following ratios: 100:0:0:0, 50:35:10:5, 45:30:15:10, and 40:25:20:15, respectively. A completely randomized design was used to determine the blending effect on the functional properties, proximate composition, minerals, and beta-carotene content of formulated instant porridge flour. Whereas, a randomized complete block design was used for the organoleptic characteristics data. Accordingly, the addition of orange-fleshed sweet potato, sweet lupine, and moringa leaf powder to maize-based porridge showed a significant (p < .05) increase in bulk density (0.70 ± 0.02 to 0.74 ± 0.03), water solubility index (10.09 ± 0.08 to 14.16 ± 0.23), protein (9.00 ± 0.00 to 21.10 ± 0.02), ash (1.43 ± 0.07 to 3.36 ± 0.08), fiber (1.55 ± 0.05 to 3.21 ± 0.01), fat (3.37 ± 0.02 to 5.37 ± 0.07), energy (370.89 ± 0.70 to 400.53 ± 0.65), vitamin A (0.00 to 41.00 ± 1.55), iron (3.49 ± 0.02 to 9.58 ± 0.29), zinc (2.89 ± 0.01 to 3.62 ± 0.06), and calcium (40.49 ± 0.42 to 113.34 ± 0.52) contents. However, water absorption index (4.76 ± 0.01 to 3.84 ± 0.01), moisture (8.50 ± 0.08 to 5.60 ± 0.04), and carbohydrate (76.11 ± 0.22 to 66.94 ± 0.02) content were decreased as a result of blending proportion compared to maize porridge (control). Formulated instant maize-based porridge prepared from 50% maize, 35% orange-fleshed sweet potato, 10% sweet lupine, and 5% moringa leaf powder scored the highest (above 4 out of 5 in a 5-point hedonic scale) in all sensory attributes. In conclusion, the addition of orange-fleshed sweet potato, sweet lupine flour, and moringa leaf powder has improved both macro- and micronutrients. Therefore, the development of nutritious maize-based instant porridge formulated from readily available and underutilized crops can be achieved by extrusion cooking that helps to reduce the prevalence of malnutrition and food insecurity.

Tartrazine, an azo dye prevalent in pharmaceuticals and food items, was investigated for its impact on fetal development, specifically examining visceral and skeletal abnormalities in rat offspring exposed to daily oral doses throughout pregnancy. Fourteen pregnant rats were randomly assigned to control and tartrazine groups (seven animals each), with tartrazine administered via oral gavage at 7.5 mg/kg throughout gestation. Offspring were categorized by gender for histopathological and genetic analysis of visceral structures. Bone quality and fracture resistance assessments involved micro-CT, Raman spectroscopy, and biomechanical testing. Results highlighted distinct internal organ tissue differences in the tartrazine group, notably increased hemorrhagic and inflammatory cell infiltration, degeneration, and vacuolization compared to controls. Gender-specific alterations in mRNA levels of IL-6, IL-1β, TNF-α, and TRPM2 genes (p < .001) were also noted. Moreover, tartrazine-exposed groups exhibited reduced trabecular thickness, bone volume, and significant alterations in bone matrix composition and quality alongside significant decreases in fracture resistance (p < 0.05). This study concludes that intrauterine exposure to tartrazine can result in adverse impacts on organ and bone development in rat offspring.

Enhancing the amount of dietary fiber without compromising the quality of noodles remains a challenge in the food industry. This study aimed to optimize the ultrasound-assisted extraction parameters to enhance the yield of nanocellulose from sweet potato residue (SPR) using a response surface methodology. The impact of SPR nanocellulose on noodles' physicochemical properties was also explored. Results showed that the optimal extraction conditions for nanocellulose from SPR were identified as 180.73 U/mL cellulase concentration, 4.28 h ultrasonic time, 444.12 W ultrasonic power, and 14.17 h enzymatic hydrolysis time. The max yield of nanocellulose was 15.93% at optimum extraction conditions. Increasing the amount of SPR nanocellulose resulted in a reduction in the optimal cooking time, water absorption, elongation index, and springiness, as well as an increase in the breaking rate, cooking loss, hardness, gumminess, and chewiness of the noodles. Sensory analysis revealed higher acceptability of the noodles with 6%–12% SPR nanocellulose compared to other treatments. Microstructure demonstrated that noodles with 0%–18% SPR nanocellulose exhibited fewer holes and denser network structures, but higher SPR nanocellulose damaged the protein network. Those findings suggested that noodles with less than 12% SPR nanocellulose exhibited higher quality. This research provided the foundation for the development of nanocellulose-enriched foods.

Turmeric (Curcuma longa) is an herbaceous plant that contains a phytochemical which is bright yellow and is known as curcumin. Turmeric, a member of Zingiberaceae family, has extensive application worldwide due to its beneficial medicinal attributes and is extensively used as a medicinal plant. Most people use turmeric as a spice, and it is a chief source of polyphenol curcumin. Curcuma longa has therapeutic properties, and since the initial extraction of curcumin from this plant, it has gained prodigious consideration from scientists in the medical field. The biological properties of curcumin, also known as 1,7-bis (4-hydroxy-3-methoxyphenyl)-1,6-heptadiene-3,5-dione, or diferuloylmethane, include anti-inflammatory, anti-oxidant, anti-cancer, anti-asthmatic, anti-arthritic, neuroprotective, anti-diabetic, anti-obesity, wound-healing, hepatoprotective, skin curative, reproductive role, etc. This work has reviewed many clinical trials and their findings about these activities. The focus of this review manuscript is concentrated on the presently existing clinical and animal studies, which exposed the possible anti-retroviral activities of curcumin and its by-products.