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CNFA: ConvNeXt Fusion Attention Module for Age Recognition of the Tangerine Peel CNFA:用于橘皮年龄识别的 ConvNeXt 融合注意力模块
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-05-14 DOI: 10.1155/2024/6439900
Fuqin Deng, Junwei Li, Lanhui Fu, Chuanbo Qin, Yikui Zhai, Hongmin Wang, Ningbo Yi, Nannan Li, TinLun Lam

Xinhui tangerine peel has valuable medicinal value. The longer it is stored in an appropriate environment, the higher its flavonoid content, resulting in increased medicinal value. In order to correctly identify the age of the tangerine peel, previous studies have mostly used manual identification or physical and chemical analysis, which is a tedious and costly process. This work investigates the automatic age recognition of the tangerine peel based on deep learning and attention mechanisms. We proposed an effective ConvNeXt fusion attention module (CNFA), which consists of three parts, a ConvNeXt block for extracting low-level features’ information and aggregating hierarchical features, a channel squeeze-and-excitation (cSE) block and a spatial squeeze-and-excitation (sSE) block for generating sufficient high-level feature information from both channel and spatial dimensions. To analyze the features of tangerine peel in different ages and evaluate the performance of CNFA module, we conducted comparative experiments using the CNFA-integrated network on the Xinhui tangerine peel dataset. The proposed algorithm is compared with related models of the proposed structure and other attention mechanisms. The experimental results showed that the proposed algorithm had an accuracy of 97.17%, precision of 96.18%, recall of 96.09%, and F1 score of 96.13% for age recognition of the tangerine peel, providing a visual solution for the intelligent development of the tangerine peel industry.

新会陈皮具有珍贵的药用价值。在适宜的环境中存放的时间越长,其黄酮类化合物的含量就越高,从而提高了药用价值。为了正确识别陈皮的年龄,以往的研究大多采用人工鉴定或理化分析的方法,过程繁琐且成本高昂。这项工作研究了基于深度学习和注意力机制的橘皮年龄自动识别。我们提出了一种有效的 ConvNeXt 融合注意力模块(CNFA),该模块由三部分组成:用于提取低级特征信息并聚合分层特征的 ConvNeXt 模块、用于从信道和空间维度生成足够高级特征信息的信道挤压激励(cSE)模块和空间挤压激励(sSE)模块。为了分析不同年龄橘皮的特征并评估 CNFA 模块的性能,我们在新会橘皮数据集上使用 CNFA 集成网络进行了对比实验。将所提算法与所提结构的相关模型和其他注意力机制进行了比较。实验结果表明,所提出的算法在橘皮年龄识别方面的准确率为 97.17%,精确率为 96.18%,召回率为 96.09%,F1 得分为 96.13%,为橘皮产业的智能化发展提供了可视化的解决方案。
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引用次数: 0
Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts 利用黑桑叶提取物改善生鸡肉的质量特性并延长其保质期
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-04-24 DOI: 10.1155/2024/5822690
Yasemin Çelebi̇

The objective of this study was to examine the impact of different concentrations of black mulberry leaf extract (BMLE) on the microbial quality, lipid oxidation, biogenic amine content, color stability, and sensory attributes of raw chicken meat during a 12-day chilled storage period. The raw chicken meat was treated with 0.1% BHT (positive control), 0.1%, 0.3%, and 0.5% BMLE, and the outcomes were then compared to the results obtained from raw chicken meat with no additive (control). In comparison to the control group, the inclusion of BMLE resulted in a decrease (P < 0.05) in pH and thiobarbituric acid reactive substances (TBARS), as well as an improvement in redness (a) (P < 0.05). The addition of BMLE significantly extended the shelf life of raw chicken meats compared to the control, as it limited microbiological development and lipid oxidation during storage (P < 0.05). Additionally, the BMLE exhibited the most potent inhibitory impact on the buildup of these four BAs (tyramine, cadaverine, histamine, and tyramine) in raw chicken samples at the 12-day storage period (P < 0.05). Despite the 0.5% BMLE groups’ lowest results for microbial counts, TBARS, and biogenic amines, the concentration of 0.3% BMLE proved to be the most advantageous in terms of sensory acceptability. These findings suggested that BMLE, rather than artificial chemicals, could be utilized in raw chicken products as a promising natural antioxidant and antibacterial agent.

本研究的目的是检测不同浓度的黑桑叶提取物(BMLE)对生鸡肉在 12 天冷藏贮存期间的微生物质量、脂质氧化、生物胺含量、颜色稳定性和感官属性的影响。用 0.1% BHT(阳性对照)、0.1%、0.3% 和 0.5% BMLE 处理生鸡肉,然后将结果与未添加任何添加剂的生鸡肉(对照组)的结果进行比较。与对照组相比,添加 BMLE 后,pH 值和硫代巴比妥酸活性物质(TBARS)均有所下降(P<0.05),发红程度(a∗)也有所改善(P<0.05)。与对照组相比,添加 BMLE 可明显延长生鸡肉的保质期,因为它限制了储存期间微生物的发展和脂质的氧化(P<0.05)。此外,在 12 天的贮藏期内,BMLE 对生鲜鸡肉样品中这四种生物碱(酪胺、尸胺、组胺和酪胺)的积累具有最有效的抑制作用(P<0.05)。尽管 0.5% BMLE 组在微生物计数、TBARS 和生物胺方面的结果最低,但事实证明,0.3% BMLE 浓度在感官可接受性方面最具优势。这些研究结果表明,生鸡肉产品中可以使用 BMLE,而不是人工化学制剂,它是一种很有前途的天然抗氧化剂和抗菌剂。
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引用次数: 0
Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing 联合添加柠檬酸和抗坏血酸可显著抑制山药加工过程中的褐变
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-04-13 DOI: 10.1155/2024/1197382
Wentao Yang, Xiaoning Song, Qingsong Wang, Wenting Wang, Zhifeng Zhao

Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.

山药(Dioscorea polystachya Turczaninow)在东亚广泛种植,其可食用的茎是一种常见的蔬菜和中药材。在水果和蔬菜加工过程中,褐变估计是造成浪费的一个主要原因。褐变会降低营养价值,并带来食品加工中的不良特性。为了在山药加工中开发一种安全、低成本的褐变抑制方案,对不同的热处理条件和护色剂的护色能力进行了测试。使用色差计计算色差ΔE,以评估褐变情况。为确保护色处理不会影响山药的品质,对其质地特性和营养成分进行了量化。最佳处理方法如下:将山药在 60°C 的水浴中灭活 10 分钟,然后在 2 克/升柠檬酸和 1 克/升抗坏血酸中培养 1 小时。处理后,山药的色差明显减小,口感和营养价值无明显变化。总之,这项研究为山药加工提供了一种理想的护色解决方案。
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引用次数: 0
Enhancing Quality Fruit Composition in Red Currant Cultivars by Foliar Calcium Application across Preharvest and Postharvest Stages 通过在采收前和采收后各阶段叶面施肥补钙提高红醋栗品种的优质果成分
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-04-12 DOI: 10.1155/2024/1478849
Olga Panfilova, Ibrahim Kahramanoğlu, Gabrijel Ondrasek, Nelli Ryago, Larisa Leonteva, Chunpeng (Craig) Wan, Mikhail Tsoy, Volkan Okatan, Olga Golyaeva, Olga Loretts, Viktor Kukhar, Mikhail Karpukhin

Foliar calcium (Ca) treatment exhibits strong potential for enhancing yield and quality in some fruit crops. This study aimed to assess the impact of foliar application of Ca-organomineral (Ca-OM) suspension on total soluble solids (TSS) and Ca dynamics in leaves and berries across five red currant cultivars during the vegetation and storage. A randomized block design with two treatments: (1) Control (without Ca-OM treatment) and (2) foliar Ca-OM treatment, with three repetitions, was applied on five different red currant cultivars. Although foliar Ca-OM treatments did not impact Ca or TSS in leaves, they positively influenced Ca and TSS in fruits, displaying significant variability among cultivars. In addition, Ca-OM treatment increased berry density, reduced abscission, and inhibited the development of diseases, extending storage periods for “Lvovyanka,” “Vika,” and “Gazel” cultivars by three to seven days compared to the Ca-OM untreated control. Ca-OM treatment in the early stages of the ontogenesis of currants provided a high percentage of Ca intake in berries. At the stage of complete maturation, the Ca content in berries decreased and depended on the ripening period of the cultivars. Before harvesting, Ca-OM increased the strength of berries (Fc) and reduced the shedding of berries in the clusters (Fs). At the vegetation stage, Ca-OM increased TSS in berries, and the content of TSS depended on the genotype and weather conditions. The Ca-OM treatment and low temperatures contributed to preserving berry density, reducing the shedding of berries and PLW, and restraining the development of diseases during storage. In addition, the high content of TSS and Ca in berries against the background of a slow rate of decrease in berry density in the Ca-OM variants ensured an extension of the shelf life of “Lvovyanka,” “Vika,” and “Gazel” by three to seven days compared to the control untreated with Ca-OM. Clustering analyses identified these cultivars as similar in terms of TSS and calcium content in fruits, emphasizing their common traits. The study underscores the potential of foliar Ca treatment to enhance berry quality during growth and storage, significantly improve storage duration, and fortify resistance against adverse factors, presenting promising opportunities for elevating yield and quality in specific red currant cultivars.

叶面钙(Ca)处理对提高某些水果作物的产量和质量具有很大的潜力。本研究旨在评估叶面喷施 Ca-organomineral(Ca-OM)悬浮剂对五个红醋栗栽培品种在植株和贮藏期间叶片和浆果中的总可溶性固形物(TSS)和钙动态的影响。采用两种处理的随机区组设计:(在五个不同的红醋栗栽培品种上采用了(1)对照(无 Ca-OM 处理)和(2)叶面 Ca-OM 处理,重复三次。虽然叶面 Ca-OM 处理对叶片中的钙和总悬浮固体没有影响,但对果实中的钙和总悬浮固体有积极影响,不同栽培品种之间差异显著。此外,Ca-OM 处理增加了浆果密度,减少了脱落,抑制了病害的发展,与未处理 Ca-OM 的对照相比,"Lvovyanka"、"Vika "和 "Gazel "栽培品种的贮藏期延长了三到七天。在醋栗成熟的早期阶段,Ca-OM 处理可使浆果摄入较高比例的钙。在完全成熟阶段,浆果中的钙含量下降,这取决于栽培品种的成熟期。在收获前,Ca-OM 增加了浆果的强度(Fc),减少了浆果在果穗中的脱落(Fs)。在植株期,Ca-OM 增加了浆果中的总悬浮固体,总悬浮固体的含量取决于基因型和天气条件。Ca-OM 处理和低温有助于保持浆果密度,减少浆果和 PLW 的脱落,抑制贮藏期间病害的发生。此外,在 Ca-OM 变体浆果密度下降速度较慢的背景下,浆果中的 TSS 和 Ca 含量较高,这确保了 "Lvovyanka"、"Vika "和 "Gazel "的货架期比未经 Ca-OM 处理的对照延长了三到七天。聚类分析发现,这些栽培品种在果实中的总悬浮固体含量和钙含量方面相似,突出了它们的共同特征。这项研究强调了叶面钙处理在提高浆果生长和贮藏期间的质量、显著延长贮藏期以及增强对不利因素的抵抗力方面的潜力,为提高特定红醋栗栽培品种的产量和质量提供了大好机会。
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引用次数: 0
Formulation, Process Optimization, and Biochemical Characterization of Cereal-Based Sweet Potato and Mulberry Instant Beverage 谷物型红薯桑葚速溶饮料的配方、工艺优化和生化特性分析
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-04-09 DOI: 10.1155/2024/9230592
Vishakha Singh, Mamoni Das, Sukh Veer Singh, Narashans Alok Sagar

Most of the beverages have a high glycemic index, which is attributed to a sudden rise in blood sugar. The beneficial role of functional foods combination provided the tool to perform and design our study to develop an instant beverage mix (IBM) that might be revealed as the favorable therapeutic potential for the treatment of hyperglycemia and act as a functional beverage. Therefore, resistant fibre-rich ingredients/raw materials were used to formulate the cereal-based instant beverage (CIB). CIB was formulated using black rice flour (40–70%), germinated lentil flour (10–20%), sweet potato flour (10–20%), and mulberry powder (10–20%). The product formulation was optimized with respect to the following responses such as color and appearance, texture, flavor, taste, and overall acceptability using a D-optimal mixture design. The results revealed that the variation in raw ingredients significantly affected the organoleptic properties of trials. The ratio 40 : 20 : 20 : 20 of black rice: germinated lentil: sweet potato: mulberry was found to be optimum for the development of CIB. Optimized CIB had 9.71 ± 0.10 g/100 g of crude protein, 4.73 ± 0.09 g/100 g of fat, and 4.48 ± 0.06 g/100 g of crude fibre. Moreover, the total mineral content and carbohydrate content were found to be 1.08 ± 0.07 g/100 g and 72.45 ± 0.44 g/100 g, respectively, whereas, the energy value was 371.21 ± 4.23 kcal. In vivo glycemic index was also performed for the optimized CIB. The findings showed a lower glycemic response (37.70) than the diabetic control group, and blood glucose was found to be lowered (279.67 ± 20.06 to 227.17 ± 13.44 mg/dL) via the hypoglycemic mechanism. Thus, the optimized CIB exhibited a therapeutic effect against diabetic conditions and might be a healthy instant beverage for human consumption.

大多数饮料的升糖指数都很高,会导致血糖突然升高。功能性食品组合的有益作用为我们的研究提供了工具和设计,以开发一种速溶混合饮料(IBM),这种饮料可能具有治疗高血糖的有利潜力,并可作为一种功能性饮料。因此,我们使用富含抗性纤维的配料/原料来配制谷物速溶饮料(CIB)。CIB 采用黑米粉(40-70%)、发芽扁豆粉(10-20%)、红薯粉(10-20%)和桑葚粉(10-20%)配制而成。采用 D- 最佳混合物设计法对产品配方进行了优化,优化的指标包括色泽和外观、质地、风味、口感和总体可接受性。结果表明,原材料的变化对试验的感官特性有很大影响。黑米:发芽扁豆:红薯:桑葚的比例为 40 : 20 : 20 : 20,是开发 CIB 的最佳比例。最佳 CIB 的粗蛋白含量为 9.71 ± 0.10 克/100 克,脂肪含量为 4.73 ± 0.09 克/100 克,粗纤维含量为 4.48 ± 0.06 克/100 克。此外,总矿物质含量和碳水化合物含量分别为 1.08 ± 0.07 克/100 克和 72.45 ± 0.44 克/100 克,而能量值为 371.21 ± 4.23 千卡。还对优化后的 CIB 进行了体内血糖生成指数测定。结果显示,血糖反应(37.70)低于糖尿病对照组,血糖通过降糖机制降低(279.67 ± 20.06 至 227.17 ± 13.44 mg/dL)。因此,优化后的 CIB 对糖尿病有治疗作用,可能是一种供人类饮用的健康速溶饮料。
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引用次数: 0
Biopriming of Momordica charantia Seeds with Enterobacter to Improve Nutritional and Biochemical Attributes 用肠杆菌对 Momordica charantia Seeds 进行生物处理以改善营养和生化属性
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-04-04 DOI: 10.1155/2024/8012474
Shazia Anwer Bukhari, Nabila Farah, Ghulam Mustafa, Sibtain Ahmed, Mohammed Fahad Albeshr

The increasing world population needs a standard balanced diet to address malnutrition problems. For this purpose, seed priming is one of the best techniques, which helps to increase the production of functional and nutritional food crops. Different techniques have been used for seed priming, but biological priming is the most frequently used because biocontrol agents offer a friendly environment for the growth of food crops. In this study, Momordica charantia L. seeds were subjected to a strain of Enterobacter sp. FD17 as a biocontrol agent at different time exposures (i.e., 24 h, 48 h, and 72 h). Leaf growth, flavonoids, chlorophyll content, amino acids, soluble sugars, protein, and total soluble phenolics were studied in the vegetative stage. The yield of nutritive components was evaluated from fruit, peel, and pulp of M. charantia. Biopriming was revealed to improve the final emergence rate, mean emergence time, seedling vigor, emergence index, and vigor indices I and II. Among the growth parameters, the root (0.45 ± 0.045 g) and shoot fresh weight (1.23 ± 0.05 g), leaf area (15.52 ± 1.5 cm), shoot length (30.33 ± 0.58 cm), number of flowers (6 ± 1.0), fruit weight (96.33 ± 1.15 g), and germination percentage (56.67 ± 11.55%) were also improved. Among biochemical analyses, biopriming improved chlorophyll a (6.33 ± 0.58 mg/g) and b (8.58 ± 2.5 mg/g), total soluble sugar (33.13 ± 2.24%), and total chlorophyll content (9.0 ± 1.5 mg/g). The nutritional analysis showed that free amino acids (1.43 ± 0.02 mg/g), total soluble sugar (42.53 ± 1.65%), ash (20.53 ± 2.57%), and catalase (347.47 ± 34.76 U/g) were increased in fruit, while crude fiber (3.62 ± 0.1%) and peroxidase (5.61 ± 0.34 U/g) in peel and protein and metabolizable energy in peel and fruit were increased. Among the water, acetone, and methanol extracts, the maximum antibacterial activity was shown by methanol extracts of leaves against Gram-negative and Gram-positive bacterial species (i.e., Pseudomonas aeruginosa and Staphylococcus aureus, respectively) with inhibitory diameters of 3 mm. Biopriming also improved the phenolic contents in the leaves and fruits of M. charantia. Biopriming treatment was also revealed to be directly correlated with antiglycation activity. Therefore, biopriming treatment on seeds could be used to manipulate plant cell metabolism with a substantial improvement in phenolic content, antibacterial activity, and growth of M. charantia.

不断增加的世界人口需要标准的均衡饮食来解决营养不良问题。为此,引种是最好的技术之一,有助于提高功能性和营养性粮食作物的产量。催种技术多种多样,但生物催种最为常用,因为生物控制剂能为粮食作物的生长提供友好的环境。在本研究中,用肠杆菌 FD17 菌株作为生物控制剂对 Momordica charantia L. 种子进行了不同时间的处理(即 24 小时、48 小时和 72 小时)。研究了无性繁殖阶段的叶片生长、类黄酮、叶绿素含量、氨基酸、可溶性糖、蛋白质和总可溶性酚类物质。评估了果实、果皮和果肉中营养成分的产量。结果表明,生物修剪可提高最终出苗率、平均出苗时间、幼苗活力、出苗指数以及活力指数 I 和 II。在生长参数中,根(0.45 ± 0.045 克)和芽鲜重(1.23 ± 0.05 克)、叶面积(15.52 ± 1.5 厘米)、芽长(30.33 ± 0.58 厘米)、花数(6 ± 1.0)、果重(96.33 ± 1.15 克)和发芽率(56.67 ± 11.55%)也得到了改善。在生化分析中,生物修剪提高了叶绿素 a(6.33 ± 0.58 mg/g)和叶绿素 b(8.58 ± 2.5 mg/g)、总可溶性糖(33.13 ± 2.24%)和总叶绿素含量(9.0 ± 1.5 mg/g)。营养分析表明,果实中游离氨基酸(1.43±0.02 mg/g)、可溶性总糖(42.53±1.65%)、灰分(20.53±2.57%)和过氧化氢酶(347.47±34.76 U/g)含量增加,果皮中粗纤维(3.62±0.1%)和过氧化物酶(5.61±0.34 U/g)含量增加,果皮和果实中蛋白质和代谢能含量增加。在水、丙酮和甲醇提取物中,甲醇提取物对革兰氏阴性菌和革兰氏阳性菌(分别为铜绿假单胞菌和金黄色葡萄球菌)的抗菌活性最高,抑制直径为 3 毫米。生物riming 还提高了 M. charantia 叶子和果实中的酚含量。研究还发现,生物riming 处理与抗糖化活性直接相关。因此,对种子进行生物riming 处理可用于控制植物细胞的新陈代谢,从而大幅提高酚类物质的含量、抗菌活性和木香的生长。
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引用次数: 0
Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages 非洲谷物传统发酵饮料生产技术和微生物学的多样性
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-03-30 DOI: 10.1155/2024/1241614
Felix Kwashie Madilo, Angela Parry-Hanson Kunadu, Kwaku Tano-Debrah, Firibu Kwesi Saalia, Unathi Kolanisi

Traditional fermented beverages are culturally and socially accepted products for consumption, drinking, entertainment, customary practices, and for religious purposes. The purpose of this review was to identify some cereal-based fermented beverages and determine the differences in their production technologies. There are many unique regional variations in the preparation of each of the identified fermented beverages. They are prepared from raw materials such as maize, millet, rice, and sorghum. Majority of the fermented alcoholic beverages (binuburan, amba beer, sake, dolo, pito, and tchoukoutou) were produced using spontaneous fermentation and industrial fermentation (use of starter cultures) techniques. The various microbial communities associated with the traditional fermentation processes were dominated by Limosilactobacillus fermentum and Lactiplantibacillus plantarum for Lactic acid bacterial (LAB) species, Saccharomyces cerevisiae and Candida mycoderma for Saccharomyces and Candida species (yeasts), respectively; and Aspergillus aceti and Rhizopus stolonifer for Aspergillus and Rhizopus species (molds), respectively. Acetobacter, Pseudomonas, Klebsiella, Weissella, Achromobacter, Flavobacterium, Micrococcus, and Bacillus dominated other microbial genera. The involvement of lactic acid bacteria contributed to the safety and extension of the shelf life of the final products. Most of these beverages were found to be very rich in proteins, carbohydrates, calories, and B-group vitamins including thiamine, folic acid, riboflavin, and nicotinic acid. This article reviewed the available information, such as processing techniques of African traditional beverages, the raw materials used to producing them, and the microorganisms associated with the production processes.

传统发酵饮料是文化和社会认可的产品,用于消费、饮用、娱乐、风俗习惯和宗教目的。本研究的目的是确定一些谷物发酵饮料,并确定其生产技术的差异。每种发酵饮料的制作都有许多独特的地区差异。它们的原料包括玉米、小米、大米和高粱。大多数发酵酒精饮料(binuburan、amba 啤酒、清酒、dolo、pito 和 tchoukoutou)都是采用自发发酵和工业发酵(使用起始培养物)技术生产的。与传统发酵工艺相关的各种微生物群落中,乳酸菌(LAB)主要是发酵乳杆菌(Limosilactobacillus fermentum)和植物乳杆菌(Lactiplantibacillus plantarum),酵母菌(Saccharomyces cerevisiae)和念珠菌(Candida mycoderma)分别是酵母菌和念珠菌;曲霉(Aspergillus aceti)和根瘤菌(Rhizopus stolonifer)分别是曲霉和根瘤菌(Rhizopus)。醋酸菌、假单胞菌、克雷伯氏菌、魏氏菌、阿克罗马菌、黄杆菌、微球菌和芽孢杆菌在其他微生物菌属中占主导地位。乳酸菌的参与提高了最终产品的安全性并延长了保质期。研究发现,这些饮料大多富含蛋白质、碳水化合物、热量和 B 族维生素,包括硫胺素、叶酸、核黄素和烟酸。本文回顾了现有信息,如非洲传统饮料的加工技术、用于生产这些饮料的原材料以及与生产过程相关的微生物。
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引用次数: 0
Chemical Profiling and Biological Activities of Ziziphus Mauritiana var. spontanea (Edgew.) R.R. Stewart ex Qaiser & Nazim. and Oenothera Biennis L. Ziziphus Mauritiana var. spontanea (Edgew.) R.R. Stewart ex Qaiser & Nazim.
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-03-28 DOI: 10.1155/2024/7318407
Ambrin Ambrin, Muhammad Adil, Faten Zubair Filimban, Muhammad Naseer

Bioactive compounds of medicinal plants, including polyphenols, flavonoids, terpenoids, and alkaloids, are essential sources for developing analgesic, anti-inflammatory, and antidiarrheal drugs. In the current study, secondary metabolites were assessed through phytochemical screening and GC-MS analysis whereas analgesic activity was carried out through hot plate (HP) and acetic acid-induced method (AAI), anti-inflammatory through paw edema model (PEM), and antispasmodic activity via charcoal meal test (CMT) using ethyl acetate and ethanolic extract of Ziziphus mauritiana var. spontanea and Oenothera biennis. The phytochemical screening revealed that the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis were rich in alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins. GC-MS analysis of Z. mauritiana and O. biennis of ethyl acetate and ethanolic extract showed the existence of many bioactive substances at various retention durations (min). These included pharmacologically active compounds such as heptadecane, 2-methoxy-4-vinylphenol, hexadecanoic acid, and tetradecanoic acid. The results of the HP method revealed that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis at 300 mg/kg increased basal reaction time significantly (p < 0.001) after 90 min. The results of the AAI method revealed that the ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis showed significant (p < 0.001) peripheral analgesic activity at the dose of 200 and 300 mg/kg body weight. The dosage of 100, 200, and 300 mg/kg body weight of the ethyl acetate and ethanolic extracts of Z. mauritiana and O. biennis showed significant (p < 0.001) anti-inflammatory activity. According to PEM, the ethanolic extract of O. biennis showed the highest reduction in paw volume (73.3%) at 300 mg/kg. The results of CMT revealed that ethanolic and ethyl acetate extract of Z. mauritiana and O. biennis significantly (p < 0.001) inhibited charcoal movement at 300 mg/kg. The maximum percent inhibition (67.2%) was shown by ethyl acetate of O. biennis at 300 mg/kg. From the present study, it can be concluded that ethanolic and ethyl acetate extracts of Z. mauritiana and O. biennis have the potential to manage inflammation, pain, and diarrhea-related problems mainly at a higher dose, i.e., 300 mg/kg. The presence of alkaloids, flavonoids, tannins, steroids, triterpenoids, and saponins might be among the responsible bioactive constituents. These plants showed significant medicinal and therapeutic efficacy which are novel. However, further studies are required to investigate the mechanism responsible for the activity.

药用植物的生物活性化合物,包括多酚、类黄酮、萜类化合物和生物碱,是开发镇痛、消炎和止泻药物的重要来源。在本研究中,通过植物化学筛选和气相色谱-质谱分析评估了次生代谢物,并使用毛地黄变种(Ziziphus mauritiana var. spontanea)和芍药(Oenothera biennis)的乙酸乙酯提取物和乙醇提取物,通过热板法(HP)和乙酸诱导法(AAI)评估了镇痛活性,通过爪水肿模型(PEM)评估了抗炎活性,通过炭餐试验(CMT)评估了解痉活性。植物化学筛选结果表明,毛地黄属植物和欧鼠李属植物的乙酸乙酯和乙醇提取物富含生物碱、黄酮类、单宁酸、甾体、三萜类和皂苷。对 Z. mauritiana 和 O. biennis 的乙酸乙酯和乙醇提取物进行的气相色谱-质谱分析表明,在不同的保留时间(分钟)内存在许多生物活性物质。这些物质包括具有药理活性的化合物,如十七烷、2-甲氧基-4-乙烯基苯酚、十六烷酸和十四烷酸。HP 法的结果表明,300 毫克/千克的毛地黄乙醇提取物和乙酸乙酯提取物能在 90 分钟后显著延长基础反应时间()。AAI 法的结果表明,在 200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙醇和乙酸乙酯提取物具有明显的()外周镇痛活性。在 100、200 和 300 毫克/千克体重的剂量下,毛果芸香属植物的乙酸乙酯提取物和乙醇提取物显示出显著的()抗炎活性。根据 PEM,在 300 毫克/千克的剂量下,欧鼠李的乙醇提取物对爪子体积的减小幅度最大(73.3%)。CMT 的结果显示,在 300 毫克/千克的剂量下,毛果芸香科植物的乙醇提取物和乙酸乙酯提取物对木炭运动有明显的抑制作用。醋酸乙酯提取物对木炭运动的抑制率最高(67.2%),浓度为 300 毫克/千克。从本研究中可以得出结论,毛果芸香科植物 Z. mauritiana 和 O. biennis 的乙醇提取物和乙酸乙酯提取物具有控制炎症、疼痛和腹泻相关问题的潜力,主要是在 300 毫克/千克的较高剂量下。生物活性成分可能包括生物碱、黄酮类、单宁酸、类固醇、三萜类和皂苷。这些植物显示出明显的药用和治疗功效,具有新颖性。不过,还需要进一步研究其活性机制。
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引用次数: 0
Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder 藜麦粉、乌龙茶粉和白茶粉强化海绵蛋糕的理化、抗氧化和感官特性
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-03-26 DOI: 10.1155/2024/6086158
Anita Ardeshir, Fatemeh Fazeli, Nasim Khorshidian, Mehrdad Mohammadi

Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.

如今,人们对富含各种功能性生物活性成分的健康食品的需求日益增长。蛋糕是即食烘焙产品,在全球范围内消费量都很大,适合开发功能性食品。本研究采用 Box-Behnken 设计,考察了乌龙茶粉(OT,0-20%)、白茶粉(WT,0-15%)和藜麦粉(QF,0-40%)这三个自变量对海绵蛋糕在 21 天储存期间的质量特性的影响。根据模型评估,制备海绵蛋糕的最佳配料水平为 WT 15%、OT 17.17% 和 QF 24.97%。在优化条件下,总酚含量为 52.09 毫克没食子酸/100 克,抗氧化活性为 0.068 毫克/毫升,总体可接受性为 4.89,清淡度为 47.94,过氧化值为 0.68 mEq/kg。在贮藏期间,霉菌和酵母菌的生长受到了抑制。与对照组相比,随着 WT、OT 和 QF 含量的增加,优化海绵蛋糕的硬度、胶粘性和咀嚼性都有所改善。扫描电子显微照片显示,优化后的蛋糕样品具有更多的孔隙结构。总之,在海绵蛋糕中使用 OT、WT 和 QF 作为酚类化合物,可提高蛋糕的营养价值并延长保质期。
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引用次数: 0
Inhibitory Activities of Thai Culinary Vegetables against Key Enzymes Relevant to Diabetes Mellitus and the Kinetics of Enzyme Inhibitions 泰国烹饪蔬菜对糖尿病相关关键酶的抑制活性和酶抑制动力学
IF 3.3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-03-26 DOI: 10.1155/2024/6632497
Khakhanang Ratananikom, Panorjit Nitisuk, Panida Wongpreedee, Jittawan Kubola

Diabetes mellitus (DM) is one of the most challenging noncommunicable diseases, as it causes significant costs for medical treatment as well as high morbidity and mortality rates. Dietary plants with antidiabetic properties have been explored as an alternative to synthetic medicines to treat DM because of their safety and nutrition. Hence, the objective of the present study was to determine the inhibitory activities of twenty commonly consumed Thai culinary vegetables against α-glucosidase and α-amylase. All vegetables were extracted using deionized water, ethanol, and hexane at 150 rpm and 30°C for 24 hours. The enzyme inhibitory activities were performed using a colorimetric assay. Diverse results for α-glucosidase and α-amylase inhibitory activities were found for all vegetable extracts. The most potent anti-α-glucosidase activity was obtained from the ethanolic extract of Leucaena leucocephala (Lamk.) de Wit with the half maximal inhibitory concentration (IC50) of 13.39 ± 0.14 μg/mL, followed by the aqueous and ethanolic extracts of Polygonum odoratum Lour with IC50 of 25.60 ± 0.42 and 49.03 ± 0.72 μg/mL, respectively. All the samples exhibited mixed, noncompetitive, and uncompetitive inhibition. It can be concluded that the α-glucosidase and α-amylose inhibitory effects of the investigated extracts may be an indicator of antidiabetic potency, and these extracts might potentially be beneficial as functional components for postprandial hyperglycemia treatment.

糖尿病(DM)是最具挑战性的非传染性疾病之一,因为它会导致高昂的医疗费用以及高发病率和死亡率。具有抗糖尿病特性的膳食植物因其安全性和营养性,已被视为治疗糖尿病的合成药物替代品。因此,本研究旨在确定二十种泰国常见烹饪蔬菜对α-葡萄糖苷酶和α-淀粉酶的抑制活性。所有蔬菜均使用去离子水、乙醇和正己烷在 150 rpm 和 30°C 下提取 24 小时。酶抑制活性采用比色法测定。所有蔬菜提取物对α-葡萄糖苷酶和α-淀粉酶的抑制活性结果各不相同。Leucaena leucocephala (Lamk.) de Wit 的乙醇提取物具有最强的抗α-葡萄糖苷酶活性,半最大抑制浓度(IC50)为 13.39 ± 0.14 μg/mL,其次是臭蓼的水提取物和乙醇提取物,IC50 分别为 25.60 ± 0.42 和 49.03 ± 0.72 μg/mL。所有样品都表现出混合抑制、非竞争抑制和非竞争抑制。可以得出结论,所研究的提取物对α-葡萄糖苷酶和α-淀粉的抑制作用可能是抗糖尿病效力的一个指标,这些提取物作为功能成分可能对餐后高血糖治疗有益。
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引用次数: 0
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