IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100197

Cordula Hundeshagen , Heike Rosmann , Jörg Lindenmeier

Background

In high income countries there is increased focus on health- and sustainability aspects concerning school feeding. To ensure this in Germany, a school food standard (SFS) was established. Implementation of the SFS is mandatory only in some federal states and has remained voluntary in others. The aim of this first exploratory study is to analyze school lunch menus regarding their fulfillment of the SFS requirements and detect differences between obligatory and voluntary implementation of the SFS.

Methods

After drawing a random sample of schools and reaching out for voluntary participation in this study, school menus of federal states with obligatory (OSFS) and voluntary (VSFS) SFS implementation were collected and analyzed. The SFS criteria are based on the conditions observed in the menu for a four-week mixed diet menu, an ovo-lacto-vegetarian dish, additional criteria for menu planning and menu criteria. In addition, we estimated binominal logistic regression models and two-step multiple regression models to control for the effects of geographical factors and socioeconomic status to the fulfillment of the SFS criteria.

Results

We assessed 48 menus from OSFS federal states and 102 menus from VSFS federal states. OFSF menus met the requirements to a higher extent and exhibited a better dietary pattern. School food-standardized meals included significantly less breaded and deep-fried components (96 % vs. 79 %, p = 0.009), contained more whole grain products (83 % vs. 30 %, p < 0.001) and fewer meat products (60 % vs. 25 %, p < 0.001), more fruits (81 % vs. 63 %, p = 0.023) and more vegetables, legumes and salad (85 % vs. 61 %, p = 0.002). Menus with SFS obligation emphasized nutrient optimized menus significantly more frequently (42 % vs. 28 %, p < 0.001) and used unambiguous designations of meals more often (96 % vs. 82 %, p = 0.023). They contain more regional products (33 % vs. 13 %, p = 0.003), more organic products (71 % vs. 41 %, p < 0.001) and meat from animal friendly husbandry (21 % vs. 7 %, p = 0.012). The effects of the covariates were rarely significant.

Conclusion

School menus with obligatory use of the SFS met the requirements to a greater extent and contain healthier and sustainable food components more frequently. Nevertheless, results show that even in federal states with obligational use, the standard implementation is not fulfilled completely. Further research is needed to detect barriers in the daily implementation of the SFS.

背景在高收入国家，人们越来越关注学校供餐的健康和可持续性问题。为了确保这一点，德国制定了学校食品标准（SFS）。只有部分联邦州强制执行 SFS，其他州仍为自愿执行。这项首次探索性研究的目的是分析学校午餐菜单是否符合 SFS 的要求，并发现 SFS 强制实施和自愿实施之间的差异。研究方法在随机抽样学校并联系自愿参与本研究的学校后，收集并分析了强制实施（OSFS）和自愿实施（VSFS）SFS 的联邦州的学校菜单。SFS 标准的依据是在菜单中观察到的为期四周的混合膳食菜单、卵乳素食菜肴、菜单规划附加标准和菜单标准的条件。此外，我们还估计了二项式逻辑回归模型和两步多元回归模型，以控制地理因素和社会经济状况对满足 SFS 标准的影响。OSFS 联邦州的菜单符合要求的程度更高，表现出更好的膳食模式。学校食品标准餐中的面包和油炸食品明显减少（96% 对 79%，p = 0.009），含有更多的全谷物产品（83% 对 30%，p < 0.001）和更少的肉类产品（60% 对 25%，p < 0.001），更多的水果（81% 对 63%，p = 0.023）和更多的蔬菜、豆类和沙拉（85% 对 61%，p = 0.002）。有 SFS 义务的菜单强调营养优化的频率明显更高（42 % 对 28 %，p = 0.001），并且更经常地使用明确的膳食名称（96 % 对 82 %，p = 0.023）。他们包含更多的地方产品（33 % 对 13 %，p = 0.003）、更多的有机产品（71 % 对 41 %，p < 0.001）和来自动物友好型畜牧业的肉类（21 % 对 7 %，p = 0.012）。结论强制使用 SFS 的学校菜单在更大程度上符合要求，并且更经常地包含更健康和可持续的食品成分。然而，研究结果表明，即使在强制使用 SFS 的联邦州，标准的执行情况也不尽如人意。需要进一步开展研究，以发现在日常实施 SFS 过程中存在的障碍。

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引用次数: 0

White mulberry leaf (Morus alba L.) infusion as a strategy to reduce starch digestibility: The influence of particle size of leaf powder 将白桑叶（Morus alba L.）浸泡作为降低淀粉消化率的一种策略：叶粉粒度的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100196

Thiraphong Aumasa , Gunthawan Apinanthanuwong , Jaspreet Singh , Lovedeep Kaur , Jinhu Tian , Suphat Phongthai , Yardfon Tanongkankit , Utthapon Issara , Yukiharu Ogawa , Natthawuddhi Donlao

Mulberry leaf (Morus Alba L.) has been found in clinical trials to be effective in reducing diabetes in Asia. The powdered tea market is expanding in popularity due to its functional properties. This study aimed to examine the influence of different particle sizes of mulberry leaf powder (MLP) infusion on the digestibility of starch in cooked Japonica rice (cv. Koshihikari) and the bioaccessibility of phytochemicals. Dried mulberry leaf was pulverized and sieved into several particle sizes: 160 μm (MLP160), 250 μm (MLP250), 404 μm (MLP404), and 774 μm (MLP774). Through simulated in vitro digestion, we assessed starch hydrolysis (%S_H), the kinetics of starch hydrolysis, estimated glycemic index (eGI), as well as total phenolic content (TPC) and total flavonoid content (TFC). The smaller particle size of MLP showed a greater reduction of eGI. Specifically, infusions prepared from MLP160 resulted in a reduction of 15 % in eGI for cooked grains and 3 % for slurries, respectively. The reduction in eGI was attributed to the interaction among flavonoids and digestive enzymes, demonstrating a concentration-dependent manner on enzyme inhibition effect. Pulverization significantly influenced the concentration of phytochemicals and their bioaccessibility in infusions. This study offers valuable insights into determining optimal particle sizes for MLP, considering both physical and functional characteristics as well as implications for the food industry. The results further suggest that MLP infusion holds promise as a functional beverage, potentially providing benefits in reducing postprandial hyperglycemia.

在亚洲，桑叶（Morus Alba L.）在临床试验中被发现可有效降低糖尿病。由于其功能特性，茶粉市场正在不断扩大。本研究旨在探讨不同粒径的桑叶粉（MLP）浸泡液对煮熟的粳米（越光种）中淀粉消化率和植物化学物质生物可及性的影响。将干桑叶粉碎并筛分成几种粒度：160 μm（MLP160）、250 μm（MLP250）、404 μm（MLP404）和 774 μm（MLP774）。通过模拟体外消化，我们评估了淀粉水解率（%SH）、淀粉水解动力学、估计血糖生成指数（eGI）以及总酚含量（TPC）和总黄酮含量（TFC）。MLP 的粒径越小，eGI 的降低幅度越大。具体来说，用 MLP160 制备的浸泡液可使熟谷物的 eGI 降低 15%，使泥浆的 eGI 降低 3%。eGI 的降低归因于类黄酮和消化酶之间的相互作用，这表明酶抑制作用的方式与浓度有关。粉碎显著影响了植物化学物质的浓度及其在输液中的生物可及性。考虑到 MLP 的物理和功能特性以及对食品工业的影响，这项研究为确定 MLP 的最佳粒度提供了宝贵的见解。研究结果进一步表明，MLP浸液有望成为一种功能性饮料，在降低餐后高血糖方面具有潜在的益处。

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引用次数: 0

Emerging non-thermal treatment approaches for camel milk: A review 新出现的骆驼奶非热处理方法：综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-11-01 DOI: 10.1016/j.nfs.2024.100198

Jahirul Ahmed Mazumder , Abdelmoneim H. Ali , Fawzi Banat

Camel milk (CM) has recently gained popularity in international dairy markets. According to projections, the global market for CM products is expected to reach USD 18.3 billion by 2027 with a compound annual growth rate of 6.8 % during the forecast period. The increasing demand for CM among people with lactose intolerance is expected to positively impact the industry. Despite efforts to develop a range of products from CM, its processing is generally considered challenging, and the resulting products are not comparable to those made from bovine milk. For decades, the dairy industry has relied primarily on conventional methods to process various dairy products; however, these methods can affect the organoleptic quality and nutritional profiles. This review focuses on innovative non-thermal processing methods for CM, including high-pressure processing, pulsed electric fields, ultrasonication, UV pasteurization, cold plasma technology, and microwave processing. These approaches can provide viable alternatives to thermal treatments, offering several benefits, such as enhanced nutrient retention, improved organoleptic properties, and better microbial safety, thus supporting the industry's growth in response to increasing consumer demand for high-quality dairy products.

最近，驼奶（CM）在国际乳制品市场上越来越受欢迎。据预测，到 2027 年，全球驼奶产品市场预计将达到 183 亿美元，预测期内复合年增长率为 6.8%。乳糖不耐症患者对中药的需求不断增加，预计将对该行业产生积极影响。尽管人们努力利用中乳制品开发一系列产品，但其加工过程普遍被认为具有挑战性，所生产的产品无法与用牛乳制成的产品相媲美。几十年来，乳制品行业主要依靠传统方法加工各种乳制品；然而，这些方法会影响感官质量和营养成分。本综述重点介绍创新的中药非热加工方法，包括高压加工、脉冲电场、超声波、紫外线巴氏杀菌、冷等离子体技术和微波加工。这些方法可提供热处理的可行替代品，具有多种优势，如增强营养保留、改善感官特性和提高微生物安全性，从而支持该行业的发展，以满足消费者对高品质乳制品日益增长的需求。

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引用次数: 0

Physicochemical characteristics of cold-pressed blackcurrant-, strawberry-, and raspberry seed oils during storage and its influence on thermo-oxidative stability 冷榨黑加仑、草莓和覆盆子籽油在贮藏期间的理化特性及其对热氧化稳定性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-10-20 DOI: 10.1016/j.nfs.2024.100195

Yolanda Victoria Rajagukguk , Mahbuba Islam , Anna Grygier , Aleksander Siger , Magdalena Rudzińska , Jolanta Tomaszewska-Gras

The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significant (p ≤ 0.05) changes of thermo-oxidative stability (OIT at 120 and 140 °C) and fatty acid composition in all berry seed oils (BSO), despite a minor reduction in antioxidant activity (DPPH radical scavenging) and tocopherol content, and an increase in acid value, p-anisidine value, and K₂₃₂, K₂₆₈ values. Pigment degradation became noticeable after 6 months, resulting from a decrease in chlorophyll and carotenoid content, and observed in changes of colour parameters (angle hue, chroma, ΔE). The study also showed that many compositional factors play an important role in maintaining the thermo-oxidative stability of berry seed oils at a constant level over a period of one year, among which the most significant parameters influencing OIT values were the content of fatty acid c18:1, tocopherols and carotenoids, as revealed by the multiple linear regression analysis (MLR).

测定了冷压黑加仑、草莓和覆盆子籽油的贮藏特性以及影响贮藏期间热氧化稳定性的因素。结果表明，尽管抗氧化活性（DPPH 自由基清除能力）和生育酚含量略有下降，酸值、p-甲氧基苯胺值、K232 值和 K268 值有所上升，但所有浆果籽油（BSO）的热氧化稳定性（120 和 140 °C 下的 OIT）和脂肪酸组成在一年内没有显著变化（p ≤ 0.05）。6 个月后，叶绿素和类胡萝卜素含量下降，色素降解明显，颜色参数（色调角、色度、ΔE）也发生变化。研究还表明，许多成分因素在保持浆果籽油一年内恒定的热氧化稳定性方面发挥着重要作用，其中对 OIT 值影响最大的参数是脂肪酸 c18:1、生育酚和类胡萝卜素的含量，这一点已通过多元线性回归分析（MLR）得到证实。

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引用次数: 0

A review of clinical and preclinical data supporting a role for resveratrol in the treatment of common respiratory tract pathogens 支持白藜芦醇在治疗常见呼吸道病原体中发挥作用的临床和临床前数据综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-10-08 DOI: 10.1016/j.nfs.2024.100194

Giulio Dinardo , Michele Miraglia del Giudice , Lorenzo Drago , Maria Daglia , Alessandra Gori , Attilio Varricchio , Chiara Trincianti , Enrico Tondina , Francesco Paolo Brunese , Giulia Brindisi , Matteo Naso , Anna Maria Zicari , Giorgio Ciprandi , Cristiana Indolfi , on behalf of the Nutraceutical and Medical Device Task Force of the Italian Society of Pediatric Allergy, Immunology (SIAIP)

Respiratory infections are a relevant issue during infancy and childhood, constituting a major source of morbidity and imposing a substantial burden on healthcare systems. Conditions such as bronchiolitis, pneumonia, and influenza exemplify the gravity of these infections among pediatric populations. In the context of this health challenge, resveratrol, a naturally occurring polyphenolic antioxidant has emerged as a focal point of extensive research, known for its antioxidant, anti-inflammatory, and antimicrobial properties. This comprehensive review delves into the compound's extensive antimicrobial activities against a diverse range of bacteria and viruses, both as a standalone agent and in combination with conventional antibiotics. This compound exhibits notable antiviral activity against viruses implicated in severe respiratory infections, offering a potential therapeutic avenue. By exploring the antiviral mechanisms and highlighting the anti-inflammatory potential of resveratrol, this comprehensive overview contributes to a deeper understanding of its applicability in mitigating the complexities associated with pediatric respiratory infections.

呼吸道感染是婴幼儿时期的一个重要问题，是发病率的主要来源，也给医疗系统带来了沉重的负担。支气管炎、肺炎和流感等疾病说明了这些感染在儿科人群中的严重性。在这一健康挑战的背景下，白藜芦醇这种天然多酚抗氧化剂因其抗氧化、抗炎和抗菌特性而成为广泛研究的焦点。本综述深入探讨了这种化合物对各种细菌和病毒的广泛抗菌活性，既可单独使用，也可与传统抗生素联合使用。该化合物对涉及严重呼吸道感染的病毒具有显著的抗病毒活性，提供了一种潜在的治疗途径。通过探索白藜芦醇的抗病毒机制并强调其抗炎潜力，本综述有助于加深对其在缓解与小儿呼吸道感染相关的复杂问题方面的适用性的理解。

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引用次数: 0

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study 绿色冰沙中苹果汁（Malus domestica Borkh.）对莴苣（Lactuca sativa L.）苦味的掩盖作用--一项试点消费者研究

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100190

Johanna Mörlein, Sophie Wessel, Susanne Neugart, Tobias Pöhnl

While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.

水果冰沙被广泛用于促进水果消费，而以蔬菜为基础的绿色冰沙尚未系统分析消费者的接受程度。以蔬菜为基础的绿色冰沙往往因其苦涩难闻的味道或被甜味水果所掩盖而被忽视。本研究调查了消费者对 3 种不同冰沙的喜爱程度，其中苦味莴苣和苹果的用量相同，但甜味苹果汁的用量不同，导致苦味化合物与糖的比例下降。67 位消费者对气味和味道的喜爱程度（9 分制）、风味感知（"全对"）和口感（"差不多"）进行了评估。在甜度最高的冰沙中，选择 "苦味 "描述词的频率比选择糖度最低的冰沙低近 4 倍（中等效应大小；Cohens D：0.569）。对苦味掩蔽阈值的详细了解可能有助于在健康绿色冰沙的苦味掩蔽和限制使用高热量成分之间取得平衡。

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引用次数: 0

In vitro protein digestibility and mineral accessibility of edible filamentous Fungi cultivated in oat flour 在燕麦粉中培养的可食用丝状真菌的体外蛋白质消化率和矿物质利用率

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100189

Ricky Wang , Neda Rousta , Amir Mahboubi , Rikard Fristedt , Ingrid Undeland , Ann-Sofie Sandberg , Mohammad J. Taherzadeh

Edible filamentous fungi, a source of mycoprotein, are one of the sustainable alternative protein. This study compares protein digestibility (DH%) and amino acid and mineral accessibility in Rhizopus oligosporus cultivated in oat flour (OatRO) or glucose media (GluRO) by using the INFOGEST in vitro digestion protocol. Fungal total amino acids was higher in GluRO (39.0 ± 1.1 % dw) than OatRO (21.8 ± 1.3 % dw) which was also the case for calcium and magnesium content. After completed gastrointestinal digestion, there were no significant differences between GluRO and OatRO regarding DH% (27.21 ± 10.4 % and 29.4 ± 0.5 %), however, GluRO provided significantly higher amino acid accessibility compared to OatRO (64.3 ± 1.6 % and 55.1 ± 3.1 %). Mineral accessibility of GluRO was for Ca: 37.9 ± 1.8 %, Zn: 9.3 ± 0.4 %, Fe: 38.2 ± 1.9 %, Mg: 66.5 ± 1.4 % and Cu: 24.7 ± 1.3 % and for OatRO; Ca: −40.2 ± 2.4 %, Zn: −4.13 ± 0.15 %, Fe:14.6 ± 1.6 %, Mg: 74.5 ± 3.1 %, and Cu: 55.95 ± 0.8 %. Despite the low phytic acid content, OatRO thus showed antinutrient properties with respect to calcium, and zinc, suggesting that oat-derived fungi had antinutrients other than phytic acid. This study hereby revealed that the cultivation substrate affect amino acid and mineral accessibility of filamentous fungi and calls for deeper evaluations of antinutrients in oat-derived fungi.

食用丝状真菌是真菌蛋白的一种来源，是一种可持续的替代蛋白质。本研究采用 INFOGEST 体外消化方案，比较了在燕麦粉（OatRO）或葡萄糖培养基（GluRO）中培养的寡孢子根瘤菌的蛋白质消化率（DH%）以及氨基酸和矿物质的可获得性。GluRO 中的真菌氨基酸总量（39.0 ± 1.1 %（干重））高于 OatRO（21.8 ± 1.3 %（干重）），钙和镁含量也是如此。在完成胃肠道消化后，GluRO 和 OatRO 的 DH% 没有显著差异（27.21 ± 10.4 % 和 29.4 ± 0.5 %），但 GluRO 提供的氨基酸可及性明显高于 OatRO（64.3 ± 1.6 % 和 55.1 ± 3.1 %）。GluRO 的矿物质可及性为 Ca：37.9 ± 1.8 %；Zn：9.3 ± 0.4 %；Fe：38.2 ± 1.9 %；Mg：66.5 ± 1.4 %：66.5±1.4%和Cu：24.7±1.3%，而OatRO；Ca：钙：-40.2 ± 2.4 %，锌：-4.13 ± 0.15 %：-4.13 ± 0.15 %，Fe:14.6 ± 1.6 %，Mg：74.5 ± 3.1 %，以及铜：55.95 ± 0.8 %.尽管植酸含量较低，但 OatRO 在钙和锌方面表现出抗营养特性，这表明燕麦源真菌具有植酸以外的抗营养特性。这项研究揭示了栽培基质会影响丝状真菌对氨基酸和矿物质的获取，因此需要对燕麦衍生真菌中的抗营养物质进行更深入的评估。

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引用次数: 0

Cacay seed cake flour and papaya dietary fiber concentrates as nutritional supplement and quality improvers for gluten-free breads 卡卡依籽饼粉和木瓜膳食纤维浓缩物作为无筋面包的营养补充剂和品质改良剂

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100188

Gisela Estefanía Ordoñez-Delgado , Diego Fernando Roa-Acosta , Jhon Edinson Nieto-Calvache

In order to verify the nutritional and quality properties of gluten-free breads supplemented with flour from cacay seed cake (CF), a mixing design was used, in which part of the rice (R) was replaced with CF and dietary fiber concentrates (DFC) from papaya pulp and peel. The results showed that supplementation of the formulations with CF and DFC produced an increase in the gel strength parameter (S) of the batter before baking, with respect to that of a control formulation (542 vs. 3.1 Pa.sⁿ, respectively). It was also found that there was an improvement in the specific volume (1.598 vs. 1.32 cm³/g), crumb pore diameter (3.4 vs. 2.2 mm), protein content (10.5 vs. 2.6 g/100 g) and total dietary fiber (9.9 vs. 1.2 g/100 g) of the supplement breads (SB) over the control breads (CB). The results of the creep and recovery test parameters, performed on the bread crumb, showed a greater elastic response in the SB, evidenced by a greater recovery of the crumb structure. It is concluded that CF and DFC as ingredients improve the nutritional content of gluten-free baked goods and also that the improvements in specific volume and pore size would be related to dietary fiber.

为了验证添加了可可籽饼面粉（CF）的无麸质面包的营养和质量特性，采用了混合设计，用木瓜果肉和果皮中的 CF 和膳食纤维浓缩物（DFC）替代了部分大米（R）。结果表明，与对照配方相比，在配方中添加 CF 和 DFC 能提高面糊在烘烤前的凝胶强度参数（S）（分别为 542 Pa.sn 和 3.1 Pa.sn）。研究还发现，与对照面包（CB）相比，补充面包（SB）的比容（1.598 对 1.32 立方厘米/克）、面包屑孔径（3.4 对 2.2 毫米）、蛋白质含量（10.5 对 2.6 克/100 克）和总膳食纤维（9.9 对 1.2 克/100 克）都有所提高。对面包屑进行的蠕变和恢复测试参数结果表明，补充剂面包的弹性反应更大，表现为面包屑结构的恢复能力更强。结论是，CF 和 DFC 作为配料可提高无麸质烘焙食品的营养成分，而且比容和孔径的改善与膳食纤维有关。

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引用次数: 0

Extruded wholegrain sorghum porridges fortified with baobab fruit and moringa leaves display bioactive phenolics-related health-promoting properties 添加了猴面包树果实和辣木树叶的全谷物高粱挤压粥显示出与生物活性酚有关的健康促进特性

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-08-01 DOI: 10.1016/j.nfs.2024.100187

John Lubaale , June C. Serem , Megan J. Bester , M. Naushad Emmambux , Kwaku G. Duodu

Background and objectives

Food-to-food fortification (FtFF) is gaining traction as a strategy to enhance nutritional value of cereal-based foods. Sorghum, a major food crop for millions in the semi-arid tropics lends itself to such FtFF efforts. Such food-to-food fortified (FtF fortified) foods also contain bioactive phenolics with health-promoting properties in relation to potential protection against diet-related non-communicable diseases (NCDs) whose prevalence is increasing in sub-Saharan Africa. In this study, the effects of extrusion cooking of sorghum-based porridges FtF fortified with baobab fruit powder and moringa leaf powder on antioxidant, anti-inflammatory, antidiabetic and anti-lipogenic properties were determined.

Findings

FtFF porridges showed higher phenolic content (phenolic acids and their esters, flavonoids and their glycosides) and greater radical scavenging properties and reduction in advanced glycation end products (AGEs) compared to unfortified porridges. Extruded instant porridges had lower phenolic content, radical scavenging properties and showed less reduction in AGEs compared to conventionally wet-cooked porridges. All porridges exerted antioxidant effects in Caco-2 cells and FtFF inhibited nitric oxide (NO) formation in RAW 264.7 cells. Extracts from all porridge samples exhibited prevention and reduction of adipocyte formation in 3 T3-L1 cells, indicating anti-lipogenic effects.

Conclusion

FtFF (with moringa and baobab) and extrusion cooking can be used to produce instant porridges from wholegrain sorghums with targeted health-promoting properties to address rising non-communicable diseases in sub-Saharan Africa.

Significance and novelty

This study highlights the potential of FtFF with tropical plant foodstuffs to improve health-promoting properties of cereal wholegrain-based starchy staple foods.

背景和目标作为一种提高谷物食品营养价值的战略，食品营养强化（FtFF）正受到越来越多的关注。高粱是半干旱热带地区数百万人的主要粮食作物，适合进行食品营养强化。这种从食物到食物的强化（FtF）食品还含有生物活性酚类物质，具有促进健康的特性，可预防与饮食有关的非传染性疾病（NCDs），这种疾病在撒哈拉以南非洲的发病率正在上升。与未经强化的高粱粥相比，结果表明高粱粥的酚类物质（酚酸及其酯类、黄酮类化合物及其苷类）含量更高，自由基清除能力更强，高级糖化终产物（AGEs）减少。与传统的湿煮粥相比，挤压速溶粥的酚含量和自由基清除性能较低，AGEs 的减少量也较少。所有粥都能在 Caco-2 细胞中发挥抗氧化作用，而 FtFF 能抑制 RAW 264.7 细胞中一氧化氮（NO）的形成。所有粥样的提取物都能防止和减少 3 T3-L1 细胞中脂肪细胞的形成，这表明粥样具有抗脂肪生成的作用。意义和新颖性这项研究强调了利用热带植物食品来改善谷物全麦淀粉主食的健康促进特性的潜力。

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引用次数: 0

Determination of 2-MIB and rancid-related volatile lipid oxidation products in hybrid catfish (Clarias macrocephalus × Clarias gariepinus) with an automated HS-SPME-GC–MS-QTOF-arrow technique 利用自动 HS-SPME-GC-MS-QTOF-arrow 技术测定杂交鲶鱼（大鳞鲶×加里鲶）体内的 2-MIB 和与酸败相关的挥发性脂质氧化产物

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2024-07-04 DOI: 10.1016/j.nfs.2024.100186

Hatairad Phetsang , Worawan Panpipat , Manat Chaijan , Atikorn Panya , Ingrid Undeland

A headspace solid–phase microextraction (HS-SPME) method coupled with gas chromatography/mass spectrometry with quadrupole time-of-flight (GC/MS-QTOF) was developed for analysis of volatile off-odor compounds, i.e., earthy/musty (2-methylisoborneol, 2-MIB) and rancid (aldehydes and alcohols), from farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus). The most efficient extraction of targeted volatiles was provided by 50 min at 70 °C with a CWR-PDMS fiber and 3 g of fish diluted to 5 mL with 1.5 g NaCl (30 % saturated NaCl). The maximum time-delay before extraction was 8 h to avoid spoilage and lipid oxidation during analysis. The final method showed good linearity, intraday repeatability of 5–9 %, interday reproducibility of 5–12 % and recoveries of 94–112 %. The implementation part proved that the developed method gave accurate quantitative results for oxidation-derived volatiles, several with high correlation to thiobarbituric acid reactive substances (TBARS). Altogether, our study provided an effective SPME-GC–MS method for the extraction and analysis of important off-odor compounds in catfish mince.

开发了一种顶空固相微萃取（HS-SPME）与四极杆飞行时间气相色谱/质谱联用（GC/MS-QTOF）方法，用于分析养殖杂交鲶鱼（Clarias macrocephalus × Clarias gariepinus）的挥发性异味化合物，即土腥味/臭味（2-甲基异龙脑，2-MIB）和酸败味（醛类和醇类）。使用 CWR-PDMS 纤维和用 1.5 克氯化钠（30% 饱和氯化钠）稀释至 5 毫升的 3 克鱼肉，在 70 °C 下萃取 50 分钟，可最有效地萃取目标挥发物。提取前的最长时间延迟为 8 小时，以避免分析过程中的腐败和脂质氧化。最终方法线性良好，日内重复性为 5-9%，日间重复性为 5-12%，回收率为 94-112%。实施部分证明，所开发的方法能准确定量分析氧化产生的挥发物，其中几种挥发物与硫代巴比妥酸活性物质（TBARS）高度相关。总之，我们的研究为鲶鱼肉中重要异味化合物的提取和分析提供了一种有效的 SPME-GC-MS 方法。

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