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Ethnomedical Use, Phytochemistry, Nutritional Profile, Commercial Potential, and Other Potential Applications of Psidium guajava (Guava) 番石榴的民族医药用途、植物化学、营养成分、商业潜力及其他潜在用途
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-12-09 DOI: 10.1155/jfq/6076403
Limenew Abate Worku, Meseret Zebeaman, Rakesh Kumar Bachheti, Archana Bachheti, Yashwant S. Rawat, Azamal Husen, Rahel Gebeyehu Shiferaw

Psidium guajava (Family: Myrtaceae) is a well-known fruit in tropical and subtropical areas of nations such as India, South America, Bangladesh, Indonesia, and Pakistan. This study seeks to provide a thorough overview of the pharmacological characteristics, phytochemistry, nutritional profile, ethnomedical use, and possible applications of P. guajava. Several databases, including PubMed, Web of Science, Scopus, and ScienceDirect, served as the primary data sources for this study. Different parts of this plant, fruit, pulp, peel, seeds, leaves, bark, and oil, are rich in bioactive phytochemicals, which are responsible for various biological activities as well as for the synthesis of nanoparticles. The fruit of P. guajava has been used to produce processed food items such as juice, cake, puree, jelly, jam, toffee, pickles, and wine. The leaf extract has also been used to heal wounds with swollen gums, cough, diarrhea, and oral ulcers. Iron, calcium, phosphorus, vitamins A and C, and minerals are abundant in P. guajava fruit. The fruit, seed, leaf, and peel of P. guajava are rich in organic and inorganic elements. Although plant extracts have an outstanding nutritional and phytochemical profile, more in-depth clinical research and effective commercialization of P. guajava-based processed food are still required to confirm their usefulness. In addition, using P. guajava to synthesize nanoparticles for industrial applications has untapped scientific potential that calls for more examination and exploration.

番石榴(科:桃金娘科)是热带和亚热带地区的一种著名水果,如印度、南美、孟加拉国、印度尼西亚和巴基斯坦。本研究旨在全面概述瓜石榴的药理特性、植物化学、营养成分、民族医学用途和可能的应用。几个数据库,包括PubMed, Web of Science, Scopus和ScienceDirect,作为本研究的主要数据源。这种植物的不同部分,果实、果肉、果皮、种子、叶子、树皮和油,都富含生物活性植物化学物质,这些化学物质负责各种生物活性以及纳米颗粒的合成。番石榴的果实已被用于生产加工食品,如果汁、蛋糕、果泥、果冻、果酱、太妃糖、泡菜和葡萄酒。叶子提取物也被用来治疗牙龈肿痛、咳嗽、腹泻和口腔溃疡。瓜石榴果实中含有丰富的铁、钙、磷、维生素A和C以及矿物质。瓜石榴的果实、种子、叶子和果皮都含有丰富的有机和无机元素。虽然植物提取物具有突出的营养和植物化学特征,但仍需要更深入的临床研究和以番石榴为基础的加工食品的有效商业化来证实其有效性。此外,利用瓜石榴合成纳米颗粒用于工业应用具有未开发的科学潜力,需要更多的研究和探索。
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引用次数: 0
Characterization of In-House Produced Mono- and Polyclonal Antibodies Against Soy for Component-Resolved Allergen Analysis 用于成分解析过敏原分析的自制大豆单克隆和多克隆抗体的特性分析
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-21 DOI: 10.1155/jfq/2340194
Michael Wiederstein, Manuela Fuehrer, Kathrin Lauter, Sabine Baumgartner

In recent years, food allergies have emerged as a significant global health concern that affect an increasing percentage of the population. Despite being under investigation and discussed as a major or minor elicitor of food allergies, soybean remains a notable allergenic food source, affecting approximately 0.3%–3% of people worldwide, with a higher prevalence in Asian countries. Allergic reactions to soy can manifest as mild symptoms or progress to severe, life-threatening conditions such as anaphylaxis. Consequently, there is an urgent need for the specific detection of soy allergens in food to mitigate the risk of inadvertent exposure and associated allergic reactions. State-of-the-art methods for detecting food allergens include immunoassays utilizing either food source- or, ideally, allergen-specific antibodies, along with mass spectrometry for detecting specific protein-derived peptides. However, many commercially available immunoassays predominantly utilize polyclonal antibodies, which can confirm the presence of the entire food source but lack specificity for individual allergens. In response to this limitation, the aim is to develop specific monoclonal antibodies targeting individual soy allergens. These antibodies enable “component-resolved analysis” of food samples, aligning with the emerging trend of component-resolved diagnosis in allergy research. The generated monoclonal antibodies not only offer the ability to detect individual soy allergens in food and raw materials but also serve as valuable tools for quality and safety control of materials used in oral immunotherapy and allergy diagnosis. This improvement contributes significantly to aiding people with soy allergies and can be adapted for other food allergenic sources. This advancement represents a pivotal step toward enhancing the precision and comprehensiveness of allergen detection methodologies, addresses the specific challenges faced by individuals with soy allergies, and lays the foundation for broader applications to other food allergenic sources.

近年来,食物过敏已成为全球关注的重大健康问题,影响着越来越多的人口。尽管大豆作为食物过敏的主要或次要诱发因素正在接受调查和讨论,但它仍然是一种显著的致敏食物来源,全球约有 0.3%-3% 的人受到影响,亚洲国家的发病率更高。对大豆的过敏反应可能表现为轻微症状,也可能发展为严重的危及生命的情况,如过敏性休克。因此,迫切需要对食品中的大豆过敏原进行特异性检测,以降低无意中接触大豆和发生相关过敏反应的风险。检测食物过敏原的最先进方法包括利用食物来源或过敏原特异性抗体的免疫测定法,以及检测特定蛋白质衍生肽的质谱法。然而,许多市售的免疫测定主要使用多克隆抗体,这种抗体可以确认整个食物源的存在,但对单个过敏原缺乏特异性。针对这一局限性,我们的目标是开发针对单个大豆过敏原的特异性单克隆抗体。这些抗体可以对食物样本进行 "成分解析分析",符合过敏研究中成分解析诊断的新兴趋势。生成的单克隆抗体不仅能够检测食品和原材料中的单个大豆过敏原,而且还是口服免疫疗法和过敏诊断所用材料的质量和安全控制的重要工具。这一改进极大地帮助了大豆过敏症患者,并可适用于其他食物过敏源。这一进步是提高过敏原检测方法的精确性和全面性的关键一步,解决了大豆过敏症患者面临的特殊挑战,并为更广泛地应用于其他食物过敏源奠定了基础。
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引用次数: 0
Enrichment of Bread With Green Pumpkin, Watermelon and Cucumber Peels: Physicochemical, Pasting, Rheological, Antioxidant and Organoleptic Properties 青南瓜、西瓜和黄瓜皮面包的富集:理化、糊化、流变、抗氧化和感官特性
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-15 DOI: 10.1155/2024/6649325
Moneera O. Aljobair

Sustainable food production through harnessing the potential of phenolic-rich vegetable by-products is crucial to ensuring food security. Thus, the current work signifies the impact of vegetable peel powder (VPP) substitution (3%, 5%, and 10%) on the physico-functional, pasting, gel texture, dough rheology, antioxidant and sensory properties of panned wheat bread. The VPP’s existence elevated the oil and water holding capacities (OHCs and WHCs) of the composite flour. The pasting properties, such as final and peak viscosities (cp) and pasting temperature (°C), were significantly debilitated (p < 0.05) with the substitution of VPP. Moreover, the composite flour gels showed reduced hardness, adhesiveness, cohesiveness, and gumminess. The micro-doughLab data showed that the dough showed elevated dough development time and water absorption, greater softening and lower stability with enlarged VPP substitution. The final baked bread obtained a lower volume, a lower specific volume and a darker crust and crumb, whereas lipids, proteins and minerals were magnified by the increased substitution of VPP. An impressive increase in total phenolic content was noticed with a marginal surge in flavonoids; however, antioxidant activity was amplified significantly (p < 0.05) for the extract of VPP-containing bread. Although the bread substituted with VPP remained less accepted by sensory analysis for its colour, taste, flavour, texture and overall acceptability, it could be a potential source of fibres, minerals and other beneficial bioactive components that would enhance the consumer’s life quality and health.

通过利用富含酚类物质的蔬菜副产品的潜力实现可持续食品生产,对于确保粮食安全至关重要。因此,目前的研究工作表明了蔬菜皮粉(VPP)替代物(3%、5% 和 10%)对平底小麦面包的物理功能、粘贴性、凝胶质地、面团流变性、抗氧化性和感官特性的影响。VPP 的存在提高了复合面粉的持油量和持水率(OHCs 和 WHCs)。添加 VPP 后,最终粘度(cp)和峰值粘度(cp)以及糊化温度(°C)等糊化特性明显降低(p < 0.05)。此外,复合面粉凝胶的硬度、粘合性、内聚性和胶粘性都有所降低。微观面团实验室数据显示,随着 VPP 取代量的增加,面团的发育时间和吸水率增加,软化程度增加,稳定性降低。最终烘焙出的面包体积较小,比容较低,面包皮和面包屑颜色较深,而脂类、蛋白质和矿物质则因 VPP 替代量的增加而增加。总酚含量显著增加,类黄酮含量略有上升;然而,含 VPP 的面包提取物的抗氧化活性显著提高(p < 0.05)。虽然用 VPP 替代的面包在色泽、口感、风味、质地和整体可接受性方面的感官分析接受度仍然较低,但它可能是纤维、矿物质和其他有益生物活性成分的潜在来源,可提高消费者的生活质量和健康水平。
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引用次数: 0
Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat 电解水:提高水果、蔬菜和肉类食品质量与安全的有效策略
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-12 DOI: 10.1155/2024/3272823
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Lucrezia Forte, Slim Smaoui, Nurul Izzah Khalid, Pasquale De Palo, Aristide Maggiolino

The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. This review undertakes a comprehensive review of the recent advancements in electrolysis technology, exploring its applications in fruits and meat industry and its impact on nutritional, functional, microbiological, safety, and sensory characteristics. It is concluded that the EW should be considered an essential component of industrial equipment sanitization and food product decontamination by offering antimicrobial benefits and promoting functional component accumulation. Nevertheless, the effectiveness of EW can be compromised by the presence of organic matter and equipment corrosion. Furthermore, it provides a concise overview of EW generation, elucidates the influential factors governing its production, and delineates prospective directions for research and development in this field.

对可持续健康做法的需求日益增长,导致人们对电解水 (EW) 应用的兴趣与日俱增。作为食品行业的一种消毒剂,这项技术已被广泛接受。它还能增强食品的营养、功能和感官特性,从而提高质量和安全性。本综述全面回顾了电解技术的最新进展,探讨了它在水果和肉类行业的应用及其对营养、功能、微生物、安全和感官特性的影响。综述认为,电解水通过提供抗菌益处和促进功能成分积累,应被视为工业设备消毒和食品净化的重要组成部分。然而,有机物的存在和设备的腐蚀可能会影响 EW 的效果。此外,本研究还简要概述了 EW 的产生,阐明了其产生的影响因素,并勾勒出该领域的研究和发展前景。
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引用次数: 0
Effect of Varietal Differences and Nixtamalization Conditions on the Textural, Rheological, and Nutritional Properties of Corn (Zea mays)–Based Masa Flour: Kassaï and Atp-Y Corn Varieties 基于玉米(玉米)的正方形面粉:Kassaï 和 Atp-Y 玉米品种的品种差异和尼他米化条件对其纹理、流变和营养特性的影响
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-10 DOI: 10.1155/2024/8858762
Hygride Dongmo, Gires Teboukeu Boungo, Hermann Arantes Kohole Foffe, Marie Madeleine Nanga Ndjang, Bruno Fotso Saah, Saturnin Naïm, Jean de Dieu Tamokou, Klang Mathilde Julie

Nixtamalization is a process used in the production of tortillas. This process offers many advantages, such as improving the rheological, nutritional, and textural properties of the masa. This process is carried out under different steps which affect the quality of the final product such as the cooking and soaking conditions and the quantity of ash. In addition, the fragility of the masa makes the tortillas brittle. The present work was initiated with the aim of determining the nixtamalization conditions that would improve the textural, rheological, and nutritional properties of masa. The response surface methodology, using the central composite design was applied to three factors including the ash content and cooking and soaking times, and the responses evaluated were the adhesiveness, cohesion, final viscosity, and gelatinization temperature of masa obtained from two varieties of maize (Atp-Y and Kassaï). The optimums masa flours obtained were characterized using standard methods. Results showed that, the masa made from Kassaï variety needed a cooking time of 51.21 min and soaking time of 16.10 h in the presence of 0.80 g of ash. For the Atp-Y variety, the conditions included a cooking time of 49.17 min and a soaking time of 23.4 h in the presence of 0.24 g of ash. The responses obtained showed an adhesiveness of 0.10 kg/f and 0.05 kg/f, cohesion of 1.08 kg/f and 1.23 kg/f, final viscosity of 1504.80 cP and 1328.30 cP, gelatinization temperature 73.50 °C and 71.50 °C, and finally retrogradation 435.50 cP and 316 cP, respectively, for Kassaï and Atp-Y. Chemical characterization of the optimum masa showed that the white masa had a high protein content (10.50%), carbohydrates (71.70%), and fiber (2%) while the yellow masa presented the highest lipid content (5.47%). These finding demonstrated that Kassaï (white) maize-masa flour obtained in optimal conditions can be recommended for the production of good quality tortillas because tortillas made with this masa are less crumbly and more elastic.

尼他米化是一种用于生产玉米饼的工艺。这种工艺有许多优点,如改善玉米面的流变性、营养和质地特性。这一工艺需要经过不同的步骤,这些步骤会影响最终产品的质量,例如烹饪和浸泡条件以及灰分的数量。此外,麻酱的脆性也会使玉米饼变脆。本研究旨在确定能改善玉米面质地、流变学和营养特性的尼他米化条件。采用中心复合设计的响应面方法对三个因素(包括灰分含量、蒸煮和浸泡时间)进行了评估,评估的响应包括从两个玉米品种(Atp-Y 和 Kassaï)中获得的玉米面的粘合力、内聚力、最终粘度和糊化温度。采用标准方法对获得的最佳玉米面进行了表征。结果表明,在含有 0.80 克灰分的情况下,用 Kassaï 品种制作的玉米面需要 51.21 分钟的烹饪时间和 16.10 小时的浸泡时间。对于 Atp-Y 品种,烹饪时间为 49.17 分钟,浸泡时间为 23.4 小时,灰分含量为 0.24 克。结果显示,卡萨伊和 Atp-Y 的粘合度分别为 0.10 千克/英尺和 0.05 千克/英尺,内聚力分别为 1.08 千克/英尺和 1.23 千克/英尺,最终粘度分别为 1504.80 厘泊和 1328.30 厘泊,糊化温度分别为 73.50 摄氏度和 71.50 摄氏度,最终逆变性分别为 435.50 厘泊和 316 厘泊。最佳麻酱的化学特征显示,白麻酱的蛋白质含量(10.50%)、碳水化合物含量(71.70%)和纤维含量(2%)较高,而黄麻酱的脂质含量(5.47%)最高。这些发现表明,在最佳条件下获得的卡萨伊(白)玉米-玛萨面粉可推荐用于生产优质玉米饼,因为用这种玛萨制作的玉米饼不容易碎,而且更有弹性。
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引用次数: 0
Assessing the Effectiveness of Local and International Food Safety Standards in Small and Medium-Sized Enterprises (SMEs) of Pakistan 评估巴基斯坦中小型企业(SMEs)执行当地和国际食品安全标准的效果
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-08 DOI: 10.1155/2024/6110406
Tariq Qamar, Rabia Shabir Ahmad, Muhammad Sajid Arshad, Muhammad Afzaal

Pakistani small and medium-sized enterprises (SMEs) have an important role and contribute less than other countries, yet their significance cannot be denied. The SME sector is confronted with multiple problems, including export issues because of the trust factor and least knowledge of the latest food safety standards, which have made it difficult to contribute to the GDP of the nation. Various standards such as Food Safety, HACCP, GGAP YUM GAP, MacDonald’s GAP, ISO 9001, and ISO 14001 are being implemented in Pakistan for decades. This study was designed to highlight the critical issues of Pakistani SMEs in adopting management systems, i.e., food safety management systems. Data from 107 SMEs from different fields (beverages, baking, meat, postharvest processing, etc.) of Pakistan were collected through a detailed questionnaire and fed to SPSS V 26.0 for statistical illustration and articulation of the results. In this study, SME company profiles were analyzed and showed that 43% had 6–20 employees, 78.5% were manufacturers, and 68.2% were in business for 7–15 years. The focus was on sales growth (35.5%), profit growth (38.3%), return on assets (42.1%), gross revenues (47.7%), net cash flow (46.7%), customer satisfaction (47.7%), and customer satisfaction relative to competitors (46.7%). A total of 21.5% of SMEs implemented local standards, 23.4% implemented international standards, and 54.2% implemented both local and international standards. Certification benefits included establishing an effective system (62.6% agreed), understanding roles and responsibilities (76.6% agreed), and more efficient documentation (60.7% agreed). However, 29.9% and 24.3% of respondents found international standards such as FSSC 22000 and BRC challenging to apply in local organizations due to language and cost barriers. Above all, the current study implies the dire need for the development of Pakistan’s food safety management system (PFSMS) standard. The PFSMS should be easy to understand, low in cost, and highly applicable in different sectors of the SMEs in Pakistan.

巴基斯坦中小型企业(SMEs)发挥着重要作用,但与其他国家相比,其贡献较小,但其重要性不容否认。中小企业部门面临着多种问题,其中包括出口问题,因为信任因素和对最新食品安全标准了解甚少,使其难以为国家的国内生产总值做出贡献。几十年来,巴基斯坦一直在实施食品安全、HACCP、GGAP YUM GAP、MacDonald's GAP、ISO 9001 和 ISO 14001 等各种标准。本研究旨在强调巴基斯坦中小型企业在采用管理系统(即食品安全管理系统)时遇到的关键问题。通过详细的调查问卷收集了来自巴基斯坦不同领域(饮料、烘焙、肉类、收获后加工等)的 107 家中小企业的数据,并将数据输入 SPSS V 26.0 进行统计说明和结果阐述。在这项研究中,对中小型企业的概况进行了分析,结果显示,43%的企业拥有 6-20 名员工,78.5%的企业为制造商,68.2%的企业经营时间为 7-15 年。重点关注销售增长(35.5%)、利润增长(38.3%)、资产回报率(42.1%)、总收入(47.7%)、净现金流(46.7%)、客户满意度(47.7%)以及相对于竞争对手的客户满意度(46.7%)。共有 21.5% 的中小企业实施了本地标准,23.4% 实施了国际标准,54.2% 同时实施了本地标准和国际标准。认证带来的好处包括建立有效的系统(62.6% 同意)、了解角色和责任(76.6% 同意)以及更有效的文件编制(60.7% 同意)。然而,29.9% 和 24.3% 的受访者认为,由于语言和成本障碍,FSSC 22000 和 BRC 等国际标准在本地组织中的应用具有挑战性。总之,本次研究表明,迫切需要制定巴基斯坦食品安全管理体系(PFSMS)标准。巴基斯坦食品安全管理体系标准应通俗易懂、成本低廉,并高度适用于巴基斯坦不同行业的中小型企业。
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引用次数: 0
Study on the Effect of Individual Characteristics and Cognitive Degree on Green Food Consumption Behavior 个人特征和认知程度对绿色食品消费行为的影响研究
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-11-07 DOI: 10.1155/2024/3147300
Zhiying Deng, Yi Huang, Qiuxia Tan

The study of consumption behavior on green food plays an important role in promoting agricultural environmental protection and eco-agricultural production. Based on the practical investigation, this paper makes an empirical study on the consumption behavior of green food by using binary logistic regression model. It is found that consumer’s education level has a significant positive effect on green food consumption. Consumer income level does not pass the test on consumption behavior, but the change direction is opposite. Consumer age and premium of green food are negatively correlated with consumption motivation and behavior, while green food reliability and satisfaction are positively correlated with consumption motivation and behavior. Consumer gender, marital status, and information channels have no significant impact on consumption motivation and behavior. According to the research results, the production and marketing of green food should pay attention to the product quality and the actual feedback from consumers, and should increase the market propaganda to improve the attention and recognition ability on green food, and should take effective measures to develop the older consumer’s market.

绿色食品消费行为研究对促进农业环境保护和生态农业生产具有重要作用。基于实践调查,本文利用二元逻辑回归模型对绿色食品消费行为进行了实证研究。研究发现,消费者的受教育程度对绿色食品消费有显著的正向影响。消费者收入水平对绿色食品消费行为的影响没有通过检验,但变化方向相反。消费者年龄和绿色食品溢价与消费动机和行为负相关,而绿色食品可靠性和满意度与消费动机和行为正相关。消费者性别、婚姻状况和信息渠道对消费动机和行为没有显著影响。研究结果表明,绿色食品的生产和营销应重视产品质量和消费者的实际反馈,应加大市场宣传力度,提高消费者对绿色食品的关注度和识别能力,应采取有效措施开拓老年消费市场。
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引用次数: 0
Phytochemical Profiling and Therapeutic Potential of Abelmoschus esculentus Fruit Extracts: Insights Into Antidiabetic Potential in In Vitro and In Vivo Experiments Abelmoschus esculentus 果实提取物的植物化学成分分析和治疗潜力:洞察体外和体内实验中的抗糖尿病潜力
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-30 DOI: 10.1155/2024/7096736
Hayat Ullah, Tour Jan, Bashir Ahmad, Tariq Nawaz, Imran Khan, Khalid Ahmad, Ata Ur Rehman, Abduh Murshed, Jun Lu, Ashraf Ali, Azizullah Azizullah, Shafiq Ur Rehman, Mostafa A. Abdel-Maksoud, Hossam Ebaid, Mohamed Y. Zaky

Due to inadequate treatment, diabetes mellitus, which is characterized by hyperglycemia, is a global health challenge that requires creative management techniques. This study explores the therapeutic potential of Abelmoschus esculentus L. Moench fruit extracts in diabetes, offering an ample approach includes phytochemical analysis, qualitative and quantitative assessments, antidiabetic efficacy, antioxidant potential, and in vivo and in vitro investigations. Thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and gas chromatography–mass spectrometry (GC–MS) were utilized to disclose the phytochemical profile of the fruit extracts, which indicated a diverse range of bioactive compounds. Four polyphenolic compounds including chlorogenic acid, quercetin, rutin, and morin were confirmed by HPLC fingerprinting, with rutin being the most prevalent. Qualitative analysis reveals the presence of carbohydrates, emodin, terpenoids, lignin, glycosides, and anthraquinones, while indicating the absence of amino acids, anthocyanins, phlobatannins, lactones, and leucoanthocyanins. Quantitative analysis reveals total phenolic, tannin, and flavonoid. In vitro assessments demonstrate the ability of the extracts to inhibit alpha amylase. Radical scavenging activities were evaluated through DPPH assay, underscoring their antioxidant capacity with high effect in methanol extracts. Additionally, the methanol extract decreased the blood glucose level of Type 2 diabetic mice. Notably, test samples stabilized blood glucose levels, reversed deviations in blood profile parameters, blood biochemistry, and regulated organ weight. Based on its antioxidant and antidiabetic effects, as well as positive effects on the physiology of Type 2 diabetic mice, A. esculentus emerges as an important nutraceutical vegetable. As an important nutraceutical vegetable, it holds promise for diabetes management. A. esculentus can be incorporated into dietary interventions for individuals with diabetes, harnessing its natural antioxidant and antidiabetic properties. Our findings validate the traditional use of A. esculentus in green therapeutics. In conclusion, A. esculentus emerges as a valuable ally in the fight against diabetes, bridging the gap between ancient wisdom and modern science. Further research and practical implementation are warranted to fully realize its potential.

由于治疗不当,以高血糖为特征的糖尿病已成为一项全球性的健康挑战,需要创造性的管理技术。本研究探讨了 Abelmoschus esculentus L. Moench 果实提取物对糖尿病的治疗潜力,提供了包括植物化学分析、定性和定量评估、抗糖尿病功效、抗氧化潜力以及体内和体外研究在内的多种方法。研究人员利用薄层色谱法(TLC)、高效液相色谱法(HPLC)和气相色谱-质谱法(GC-MS)对水果提取物的植物化学成分进行了分析,结果表明其中含有多种生物活性化合物。通过高效液相色谱指纹图谱确认了四种多酚类化合物,包括绿原酸、槲皮素、芦丁和吗啉,其中芦丁含量最高。定性分析显示存在碳水化合物、大黄素、萜类化合物、木质素、苷类和蒽醌类化合物,同时表明不存在氨基酸、花青素、相思豆丹宁、内酯和白花青素。定量分析显示了总酚、单宁和类黄酮。体外评估表明,萃取物具有抑制α-淀粉酶的能力。通过 DPPH 试验评估了其自由基清除活性,结果表明甲醇提取物的抗氧化能力较强。此外,甲醇提取物还能降低 2 型糖尿病小鼠的血糖水平。值得注意的是,测试样品稳定了血糖水平,逆转了血液轮廓参数和血液生化指标的偏差,并调节了器官重量。基于其抗氧化和抗糖尿病作用,以及对 2 型糖尿病小鼠生理机能的积极影响,A. esculentus 成为一种重要的营养保健蔬菜。作为一种重要的营养保健蔬菜,它有望用于糖尿病的治疗。可以将薏苡仁纳入糖尿病患者的饮食干预中,利用其天然的抗氧化和抗糖尿病特性。我们的研究结果验证了在绿色疗法中使用大蒜的传统。总之,A. esculentus 是抗击糖尿病的重要盟友,是古代智慧与现代科学之间的桥梁。要充分发挥其潜力,还需要进一步的研究和实际应用。
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引用次数: 0
Nutritional Qualities and Valorization Trends of Vegetable and Fruit Byproducts: A Comprehensive Review 蔬菜和水果副产品的营养成分和价值趋势:全面综述
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-25 DOI: 10.1155/2024/5518577
Zenebe Tadesse Tsegay, Sarah Tewolde-Berhan Gebreegziabher, Guesh Mulaw

Vegetable and fruit byproducts are different parts of vegetables and fruits plus secondary products derived from primary agrofood production processes. With the increasing growth of global vegetable and fruit production, utilization of their byproducts for recovery of health benefit dietary nutrients required emphasis. The current food system and manufacturers are inadequate to maximize the existing food or plant resources’ public demand concurrently to minimize environmental pollution. Important sources of nutritional qualities of these byproducts and their valorization trends are getting research interests. In this review, we have summarized the nutritional qualities and their means of valorization of vegetable and fruit byproducts which have maximum global production from the FAO (2021) published data. The nutritional qualities of the main byproducts are highlighted and the current trends to valorize them into innovative health-promoting products were assessed. Valorization investigations conducted on these byproducts into food additives (dietary fiber concentrates), nutraceuticals, edible food packaging materials, fermented beverages, and natural dyes were mainly focused on in this review. There are limitations in valorizing technologies of vegetable and fruit byproducts. Hence, further studies are vital to develop novel processing techniques for each of these byproducts. Benefiting from the food waste is a pearl of wisdom and ignoring the value can be participating in pollution.

蔬菜和水果副产品是蔬菜和水果的不同部分,以及从初级农业食品生产过程中产生的次级产品。随着全球蔬菜和水果产量的不断增长,需要重视利用其副产品来回收有益健康的膳食营养素。目前的食品系统和制造商不足以最大限度地满足公众对现有食品或植物资源的需求,同时最大限度地减少环境污染。这些副产品营养品质的重要来源及其价值化趋势正在引起人们的研究兴趣。在本综述中,我们根据联合国粮农组织(2021 年)公布的数据,总结了全球产量最大的蔬菜和水果副产品的营养品质及其价值化途径。重点介绍了主要副产品的营养成分,并评估了将其转化为创新健康产品的当前趋势。本综述主要关注将这些副产品转化为食品添加剂(膳食纤维浓缩物)、营养保健品、可食用食品包装材料、发酵饮料和天然染料的增值研究。蔬菜和水果副产品的增值技术存在局限性。因此,进一步研究开发这些副产品的新型加工技术至关重要。从厨余中获益是智慧的结晶,忽视其价值可能会造成污染。
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引用次数: 0
Physicochemical Properties and Bioactive Compounds of Three Varieties of Melon (Cucumis melo) Seed Oils 甜瓜(Cucumis melo)三个品种种子油的理化性质和生物活性化合物
IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-10-22 DOI: 10.1155/2024/9998037
Maryam Jalili, Ladan Rashidi

The physicochemical composition of the oil extracted from three different melon seed varieties (named Uzbek-Russian, Soski, and Soski Green), which were collected from three various geographical parts of Iran (north, northeast, and center), was determined in 2021 and 2022. The macronutrient components, fatty acid profile, sterol compounds, phenolic compounds, tocopherols, and oxidative stability of the melon seed oils were determined. The oil content of melon seeds ranged from 43.3% to 47.3%. Linoleic (54.48% to 60.35%), oleic (24.35% to 28.03%), and palmitic acids (10.15% to 12.65%) were the predominant fatty acids. No significant differences were observed between the three cultivars and between the 2 years of the study in terms of macronutrient components and fatty acid profiles (p > 0.05). Twelve different phenolic compounds were identified, of which caffeic acid was the major compound, ranging from 39.74% ± 1.70% (Soski Green) to 63.45% ± 1.25% (Uzbek-Russian). The amounts of caffeic acid and oxidative stability of Uzbek-Russian were significantly higher than those in the two other cultivars. β-Sitosterol (approximately 60%) and γ-tocopherol (71.6 to 84.07 mg/100 g) were the major sterol and tocopherol compounds, respectively. The results indicated that the physical and chemical specifications of the three investigated melon seed oils were stable for two consecutive years. Therefore, melon seed oil is a rich source of bioactive compounds and could be introduced as a healthy oil for human consumption.

2021 年和 2022 年,对从伊朗三个不同地理区域(北部、东北部和中部)采集的三个不同瓜籽品种(乌兹别克-俄罗斯、索斯基和索斯基绿色)中提取的油的理化成分进行了测定。对瓜籽油的常量营养成分、脂肪酸组成、甾醇化合物、酚类化合物、生育酚和氧化稳定性进行了测定。瓜籽的含油量从 43.3% 到 47.3% 不等。主要脂肪酸为亚油酸(54.48% 至 60.35%)、油酸(24.35% 至 28.03%)和棕榈酸(10.15% 至 12.65%)。在常量营养成分和脂肪酸谱方面,三个栽培品种之间以及研究的两个年份之间没有观察到明显差异(p > 0.05)。共鉴定出 12 种不同的酚类化合物,其中咖啡酸是主要化合物,含量从 39.74% ± 1.70% (Soski Green)到 63.45% ± 1.25% (Uzbek-Russian)不等。乌兹别克-俄罗斯的咖啡酸含量和氧化稳定性明显高于其他两个品种。β-谷甾醇(约 60%)和γ-生育酚(71.6 至 84.07 毫克/100 克)分别是主要的甾醇和生育酚化合物。结果表明,所研究的三种瓜子油的物理和化学指标连续两年保持稳定。因此,瓜子油是生物活性化合物的丰富来源,可作为健康油供人类食用。
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引用次数: 0
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Journal of Food Quality
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