International Journal of Food Science最新文献

Obesity is a major global health concern closely associated with metabolic disorders, particularly dyslipidemia. Lifestyle interventions such as dietary modification and physical activity can improve lipid regulation. However, the combined effects of coffee intake and exercise on lipid level remain unclear. This preclinical study investigated the effects of long-term Arabica coffee intake and swimming exercise on lipid levels: total cholesterol (TC), triglycerides (TG), high-density lipoprotein cholesterol (HDL-C), and low-density lipoprotein cholesterol (LDL-C) in obese male Wistar rats. A randomized controlled pretest-posttest design was employed using 30 rats (8-10 weeks old; 200-250 g) randomly divided into five groups: nonobese control, obese control, obese with swimming, obese with brewed Arabica coffee supplementation, and obese with both swimming and brewed Arabica coffee. Obesity was induced by feeding a high-fat diet for 4 weeks (Lee index > 300). Rats in the swimming groups swam freely for 30-50 min per session, 3 days per week, for 4 weeks (07:00-08:00 a.m.) without additional load. Brewed Arabica coffee was administered daily at 400 mg/kg body weight. Significant improvements in lipid levels were observed among the treatment groups. Obese rats treated with both coffee and swimming showed marked reductions in TC, TG, and LDL-C levels, and increased HDL-C concentrations compared with the obese control group. The Lee index showed a very strong positive correlation with TC, TG, and LDL-C; conversely, it showed a very strong negative correlation with HDL-C. The combined treatment yielded the most favorable effects on lipid levels. The combination of coffee supplementation and swimming produced the greatest improvement in the lipid levels of obese rats, characterized by decreased TC, TG, LDL-C levels, and elevated HDL-C concentrations. These findings suggest a synergistic interaction between coffee intake and swimming exercise in improving lipid metabolism, highlighting their potential role in managing obesity-related dyslipidemia.

Several chemical and isotopic methods have been suggested for tracing the wine origin in relation to the climate/meteorological conditions of the vineyard areas. IRMS (Isotope Ratio Mass Spectrometer) is one of these tools. In the Oltrepò Pavese (Lombardia Region, Pavia Province, Italy) and in the Illasi/Mezzane areas (Veneto Region, Verona Province, Italy), for the harvests of 2021 and 2022, a linear correlation between δ ¹⁸O of the grape must water (δ ¹⁸O_m) and the potential evapotranspiration (ET_O) and crop evapotranspiration (ET_C) has been found. ET_O and ET_C were calculated according to the FAO-56 model using meteorological data from the meteorological stations located close to the vineyards studied. We can state that the intercept obtained for the linear correlation δ ¹⁸O_m on ET_C is an estimate of the isotopic features of the water absorbed by plants during the late stage of the grape ripening. The obtained data allowed us to estimate the isotopic enrichment factor ε ¹⁸O_m-PW (m = grape must water and PW = precipitation water), which depends on climatic/meteorological conditions. Subsequently, the climatic parameters that mostly influence the oxygen isotope variation in grape must water have been identified using a correlation coefficient.

This study was aimed at evaluating the physicochemical stability and antimicrobial potential of essential oils (EOs) from Cymbopogon citratus (lemon verbena), Citrus reticulata (mandarin), and Peperomia inaequalifolia (congona) incorporated into an espresso coffee drink. The EOs were obtained by hydrodistillation and characterized by GC-MS, FTIR, and DSC. The coffee beverage was formulated with different concentrations of EO (0.10, 0.15, and 0.20% v/v), and physicochemical parameters (pH, titratable acidity, and soluble solids), total phenols (Folin-Ciocalteu), antioxidant capacity (DPPH), and specific metabolites (UHPLC) were analyzed. Antimicrobial activity against Staphylococcus aureus ATCC 25923 was also evaluated by microdilution and disk diffusion. The results showed that adding EOs did not significantly alter the beverage's pH (4.74-4.83). However, they increased acidity, with C. citratus at 0.20% (8.83 meq/100 mL) and soluble solids, with a maximum in P. inaequalifolia at 0.15% (6.17°Brix). The total phenolic content increased in all formulations, with P. inaequalifolia at 0.20% (818.11 mg GAE/100 mL) standing out, while the antioxidant capacity varied compared to the control. The UHPLC profiles showed stability of the major compounds (chlorogenic acid, caffeine, and caffeic acid). In terms of antimicrobial activity, C. citratus had the greatest inhibitory effect, with halos of up to 5.4 mm in a coffee beverage whose EO had an MIC of 2.5% v/v and an MBC of 5% v/v. Overall, the results show that incorporating EOs into espresso coffee maintains the beverage's physicochemical stability and enhances its antimicrobial activity, with C. citratus as the most promising additive for functional beverages.

This study evaluated the effects of ultrasound (ULS) pretreatment (15 and 30 min) combined with different drying methods-hot air drying (HAD), microwave drying (MW), and hybrid microwave-hot air drying (MW-HAD)-on the drying kinetics and physicochemical attributes of mango powder. Results demonstrate that 30 min ULS pretreatment with MW-HAD (200 W + 70^°C) significantly enhanced drying efficiency, reducing processing time by 80% (p < 0.05). However, quality outcomes were method-dependent: MW drying at 200 W without pretreatment optimally preserved bioactive compounds, maintaining phenolic content (1431.86 mg/100 g GA dry weight) and antioxidant capacity (23.41 μmol Trolox/g dry weight). Conversely, HAD at 70°C without pretreatment produced powders with superior physical properties, including higher bulk density (0.35 g/cm³) and improved flow characteristics (CI = 33.35). Functional properties were most enhanced by ULS pretreatment, which increased water solubility index (42.32%) and swelling capacity (48.91 mL/g). These findings provide a framework for industrial process selection: MW drying for nutrient retention, HAD for powder handling, and ULS pretreatment MW-HAD for time-sensitive production. The study emphasizes the importance of method selection based on targeted quality parameters in mango powder processing. Furthermore, future research should focus on optimizing ULS parameters to simultaneously maximize efficiency and quality, facilitating the industrial adoption of this promising technology.

Antimicrobial resistance (AMR) is a growing concern in human and veterinary medicine. Misuse and overuse of antimicrobials in human medicine, veterinary medicine, agriculture, and aquaculture are major drivers of AMR development, with resistant bacteria also being selected in livestock and transmitted through meat. Research on AMR in livestock and animal-derived foods is lacking in Fiji; thus, the associated risks remain unclear. Chicken is widely consumed in Fiji and is predominantly served frozen. This study is aimed at determining the prevalence and resistance profiles of Escherichia coli in frozen chicken meat from Fijian supermarkets. A total of 100 frozen chicken meat samples were purchased from supermarkets and retail outlets in Fiji for this study. E. coli was isolated from 72% of the samples. The E. coli isolates showed relatively high levels of resistance to ampicillin (36%), tetracycline (24%), and streptomycin (17%). Only one cefotaxime-resistant isolate was obtained, which was identified as an extended-spectrum β-lactamase (ESBL)-producing bacterium. This isolate harbored the ESBL-producing gene bla _CTX-M-1 and was classified as ST2522. One colistin-resistant isolate was obtained, and its resistance was attributed to a chromosomal mutation in the pmrB gene. The high level of intestinal bacterial contamination in frozen chicken meat suggests that improved hygiene management is necessary throughout the production and distribution chains. Furthermore, because resistance to antimicrobials is important in both human and veterinary medicine (cefotaxime- and colistin-resistant E. coli), careful monitoring of AMR trends in Fiji is essential. These results suggest that AMR surveillance in meat and livestock is necessary to prevent its spread in Fiji.

Rice (Oryza sativa) of the Ciherang variety has been widely stored in warehouses for years as government food reserves. Storing rice for a long time causes a decrease in quality due to the natural aging process. This study is aimed at revealing the quality parameters most affected by the natural aging of rice during long-term storage (12-48 months). Changes in rice physical properties (including texture), chemical properties, and cooking quality were analyzed at 0, 12, 24, 36, and 48 months of storage, and Pearson correlation coefficients were calculated to determine the relationships between the parameters. Bulk density varied from 0.88 ± 0.00 to 0.79 ± 0.17 g/mL, insect excreta (frass), that is, secretions and metabolic residues from storage pests start from 0.00% ± 0.00% to 3.02% ± 0.70%, total dissolved solids from 245.33 ± 1.53 to 508.00 ± 83.07 mg/L, yellowness (b∗) from 12.13 ± 0.07 to 15.87 ± 0.19, free fatty acids from 0.26% ± 0.01% to 0.76% ± 0.06%, hardness from 7.73 ± 0.97 to 12.49 ± 2.09 kgf, cooking time from 23.40 ± 0.58 to 25.40 ± 0.44 min, and water uptake ratio from 3.70 ± 0.03 to 4.32 ± 0.34 g/g. Yellowness and total dissolved solids were significantly affected by storage time, exhibiting a strong positive correlation (r = 0.930, p < 0.01; r = 0.908, p < 0.01, respectively). In contrast, the water uptake ratio and free fatty acids were less influenced by storage time. The presence of foreign matter was strongly and positively correlated with both yellowness and the total dissolved solids. Mitigating yellowness and degradation of the grains is very important to maintain the quality of Ciherang rice during extended storage duration.

This study aimed to prepare Artemisia capillaris Thunb. leaf protein peptide selenium chelates (AP-Se) employing sodium selenite as a selenium (Se) source, with a focus on their structure and biological activities. Artemisia capillaris Thunb. leaf protein (AP) was extracted from Artemisia capillaris Thunb. leaf (AC) and enzymatically digested to obtain AP peptide (AP-P). The results exhibited that the maximum Se chelating capacity of 52.78 ± 0.74 (mg/g) was obtained at a peptide-Se mass ratio of 1:3.3, pH 9, and temperature of 49°C condition. The N-terminal amino group and C-terminal carboxyl group of AP-P were the main binding sites of selenium ions. The chelation reaction caused folding and curling of the peptide chain in AP-P, which produced folds and crystal in AP-Se microstructure. Furthermore, at certain dosages, AP-Se demonstrated an ABTS⁺ clearance rate comparable with that of Vitamin C (VC), along with outstanding gastrointestinal permeability. Furthermore, AP-Se was proven to be less hazardous to cells than sodium selenite. Overall, the study indicated that AP-Se may have a promising usage as an effective natural selenium supplement in the medical and food industries.

Background: The Pueraria lobata (Willd.) Ohwi and Pueraria thomsonii Benth. are widely distributed and considered medicinal and edible plants in China. To explore the potential use in the food and nonfood industry, the structural and physicochemical properties of Pueraria starches were studied, which included the composition, morphology and size distributions, crystal structure, freeze-thaw stability, and in vitro digestion.

Results: The results indicated that Pueraria starches showed significantly higher (p < 0.05) amylose content and smaller average particle size D[3, 4] than commercial starches. The degree of crystallinity of KS, PBS1, and PBS2, characterized by C-type diffraction patterns, was 28.27%, 24.97%, and 25.14%, respectively. PBS1 and PBS2 had higher paste temperatures than KS. The significantly higher (p < 0.05) water binding capacity was observed in PBS2 and KS at 99.87% and 98.64%, respectively. PBS1 demonstrated the highest oil binding capacity but lower freeze-thaw stability compared to KS and PBS2. KS exhibited a high RDS content (90.85%) and low SDS and RS contents (3.26% and 5.89%, respectively). PBS1 had the highest RS content (11.26%).

Conclusions: This research establishes a theoretical foundation for developing Pueraria starch resources in both food and nonfood industry applications.

This research was aimed at investigating the potential of utilizing antioxidant-rich tomato peels, an underutilized byproduct in agroindustry, for enhancing the quality and nutritional attributes of sausages. The study incorporated varying concentrations and particle sizes (0.425 mm coarse/RD vs. 0.18 mm fine/RE) of tomato peel powder into sausage formulations, followed by an assessment of their sensory characteristics and antioxidant capacity. Results indicated that the inclusion of tomato peel powder led to a decrease in brightness (L ^∗) while augmenting redness (a ^∗) and yellowness (b ^∗) parameters compared to the control group. Moreover, it positively influenced the flavor profile of the sausages, with overall acceptability scores surpassing 7 across all test groups containing tomato peel powder (though the control group scored 4.13 in aroma). The study also revealed that tomato peels had a retarding or inhibitory effect on lipid oxidation within the sausages, with coarse particles (0.425 mm) showing significantly stronger suppression than fine particles (0.18 mm). Throughout a 24-day refrigerated storage period, TBARSs (thiobarbituric acid reactive substances) and POV (peroxide value) measurements were notably slower in the treatment groups, particularly RD20 (20% starch substitution with 1.0% tomato peel powder) and RD40 (40% starch substitution with 2.0% tomato peel powder), as opposed to the untreated samples. Notably, RD10 (10% starch substitution with 0.5% tomato peel powder) exhibited the longest oxidation induction period (8.2 h vs. RD20's 7.3 h). DPPH radical scavenging activity assays showed that sausage formulations with 20% starch substitution (1.0% tomato peel powder) exhibited stronger antioxidant capacity than those with 0.01% butylated hydroxytoluene (BHT). Finally, the use of coarse particles of tomato peel enhanced the fatty acid profile by improving PUFA retention; for instance, the RD10 treatment showed a 12.3% increase compared to RE10, thereby improving the sausages' nutritional quality. This study underscores the feasibility and benefits of valorizing tomato peels with optimized particle size and substitution ratio in sausage production for improved product quality and sustainability.

Astragalus membranaceus is classified as a medicinal and food homologous substance, noted for its dense nutritional profile. Its main components include flavonoids, polysaccharides, and saponins. Millet, as a coarse cereal, is rich in protein, amino acids, and a variety of vitamins. We developed a nutritionally enhanced rice crust using Astragalus membranaceus and millet as the main raw materials. This study investigated the effect of Astragalus membranaceus addition on the nutritional composition and physicochemical properties of rice crust. Compared to the control millet rice crust (MRC) and a commercial rice crust (CRC), the millet rice crust with Astragalus membranaceus (AMRC) exhibited enhanced nutritional value, including higher protein (8.87 g/100 g DW) and ash (0.69 g/100 g DW) contents. Furthermore, its texture, color, and flavor were found to be acceptable. The morphological characteristics and functional groups of the rice crust samples were systematically analyzed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR); the results indicated that the AMRC sample possessed favorable structural characteristics. Analysis of bioactive compounds confirmed that they were present at higher concentrations in AMRC compared to the control. Based on free radical scavenging assays such as DPPH and ABTS, it was demonstrated that the AMRC exhibited significantly enhanced antioxidant activity. The study found the AMRC to be nutrient-rich with health benefits, supporting its development as functional leisure food.