NFS Journal最新文献_第4页

Oxidative stability and physical properties of model cream-type O/W emulsions structured with candelilla wax and stored at room temperature 以小蜡烛蜡为原料制备的乳状油/水乳状液模型的氧化稳定性和物理性质

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-08-01 Epub Date: 2025-06-07 DOI: 10.1016/j.nfs.2025.100233

Iwona Szymańska , Anna Żbikowska , Sylwia Onacik-Gür , Małgorzata Kowalska

Replacing animal-origin products with plant-based raw materials is an environmentally friendly approach and a recommended dietary shift due to its better lipid profile. This study aimed to evaluate the effects of storage time (28 days, 20 °C) on the oxidative stability and physical properties of model cream-type O/W (30/70 m/m) emulsions with candelilla wax-based oleogels (from rapeseed and linseed oils). These emulsions were compared with non-structured emulsions (0 % wax) and a palm oil-based emulsion. The emulsion's primary, secondary, and total degrees of lipid oxidative changes and the microstructure, rheological properties, and physical stability were examined. The oleogelation of the lipid phase in vegan emulsions increased oxidative changes during storage, particularly compared to the palm oil-based emulsion. However, the maximum permissible oxidation levels for refined vegetable oils were not exceeded. The emulsion containing 5 % wax showed the highest oxidative stability among the structured emulsions. Additionally, the changes in the physical parameters of all emulsions were reversible. Emulsions containing 3–5 % wax concentration demonstrated the greatest physical stability among all formulations analyzed. Conversely, 6 or 7 % wax significantly accelerated the emulsions' physical and oxidative destabilization. To preserve the high nutritional value of structured model cream-type emulsions, refrigerated storage and limiting candelilla wax usage to a maximum of 5 % as a stabilizer are suggested. Further research will focus on producing a food product and analyzing its quality and safety, explicitly considering the levels of volatile oxidation products.

用植物性原料代替动物源性产品是一种环保的方法，也是一种推荐的饮食转变，因为它具有更好的脂质特征。本研究旨在评价贮存时间（28天，20°C）对模型奶油型O/W （30/70 m/m）乳剂（从菜籽油和亚麻籽油中提取）的氧化稳定性和物理性能的影响。将这些乳剂与非结构化乳剂（0%蜡）和棕榈油乳剂进行比较。考察了乳状液的一级、二级和总脂质氧化变化程度以及微观结构、流变学性质和物理稳定性。纯素乳剂中脂质相的油凝胶化在储存过程中增加了氧化变化，特别是与棕榈油乳剂相比。然而，精炼植物油的最大允许氧化水平没有超过。在结构乳中，蜡含量为5%的乳状液表现出最高的氧化稳定性。此外，所有乳剂的物理参数变化都是可逆的。在所有分析的配方中，蜡浓度为3 - 5%的乳液表现出最大的物理稳定性。相反，6%或7%的蜡明显加速了乳液的物理和氧化不稳定。为了保持结构模型奶油型乳剂的高营养价值，建议将其冷藏，并将小烛台蜡的用量限制在5%以内作为稳定剂。进一步的研究将集中于生产食品并分析其质量和安全性，明确考虑挥发性氧化产物的水平。

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引用次数: 0

Potential plant proteins for functional food ingredients: Composition, utilization and its challenges 植物蛋白在功能性食品配料中的应用前景：组成、利用及其挑战

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-01-27 DOI: 10.1016/j.nfs.2025.100216

Paul Ndubuisi Anyiam , Suphat Phongthai , Lutz Grossmann , Young Hoon Jung , Samart Sai-Ut , Ekasit Onsaard , Saroat Rawdkuen

Increasing demand for sustainable and health-conscious food choices has driven a heightened search for alternative protein sources. Plant-based proteins are particularly emphasized for their nutritional benefits, sustainability, and versatility. However, the heavy dependence on soybean has hindered the diversification of plant-based protein sources for global food security amidst population growth. This review underscores the potential of plant protein sources for their novelty as functional food ingredients due to protein quality. These alternatives are also rich in diverse bioactive compounds that offer significant health benefits, positioning them for future food and nutraceutical applications. This review paper explores various potential sources such as rice bran, mung bean, jack bean, moringa seed, and bambara nut, evaluating their suitability based on compositions and amino acid profiles, for use in food formulations. It addresses the robust growth of the plant-based food market and the challenges hindering the full utilization of plant proteins as viable alternatives in shaping the future foods. By addressing gaps in knowledge about emerging plant protein sources, this review aims to enhance sustainability in the food system. Further research and development of alternative plant-based proteins can diversify food offerings while promoting environmental and human health considerations.

对可持续和注重健康的食品选择的需求日益增加，促使人们加强了对替代蛋白质来源的寻找。植物性蛋白质因其营养价值、可持续性和多功能性而受到特别强调。然而，在人口增长的背景下，对大豆的严重依赖阻碍了全球粮食安全中植物性蛋白质来源的多样化。这篇综述强调了植物蛋白来源作为功能性食品成分的潜力，这是由于它们的蛋白质质量。这些替代品还富含多种生物活性化合物，可提供显著的健康益处，使其在未来的食品和营养保健品中得到应用。这篇综述探讨了各种潜在的来源，如米糠、绿豆、杰克豆、辣木籽和bambara坚果，并根据其成分和氨基酸谱评估了它们在食品配方中的适用性。它解决了植物性食品市场的强劲增长以及阻碍充分利用植物蛋白作为塑造未来食品的可行替代品的挑战。通过解决关于新兴植物蛋白来源的知识差距，本综述旨在提高粮食系统的可持续性。进一步研究和开发替代性植物性蛋白质可以使食品供应多样化，同时促进对环境和人类健康的考虑。

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引用次数: 0

Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties 速溶藜麦粉：酶解和挤压对其理化和流变特性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-02-04 DOI: 10.1016/j.nfs.2025.100220

María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, Jesús Eduardo Bravo Gomez, José Fernando Solanilla Duque, Diego Fernando Roa Acosta

The combined effects of extrusion and enzymatic hydrolysis with a neutral protease (endoprotease) on quinoa germ flour have been studied in this work. A 2 × 3 factorial design with two temperature levels (60 °C - 90 °C - 100 °C and 60 °C - 100 °C - 120 °C) and three protease concentrations (0 %w/v, 0.6 %w/v, 1.2 %w/v). The hydrolyzed quinoa germ flours were characterized in terms of their physicochemical and rheological properties, antioxidant capacity by ABTS+, in-vitro digestibility of carbohydrates and protein, infrared spectroscopy, and their rheological behavior in aqueous dispersion at 12 % (w/w). The results showed that enzymatic hydrolysis and extrusion temperature influenced hydrolyzed quinoa germ flours properties. The highest protein digestion (65 mg leucine/g protein) was obtained with 0.6 % protease and 100 °C extrusion. Antioxidant activity increased with protease concentration but decreased with temperature. The solubility of hydrolyzed quinoa germ flours improved after enzymatic hydrolysis, while water absorption decreased. The treatment with 0.6 % protease and 100 °C extrusion produced high amounts of slowly digestible starch and RS, and enhanced protein digestibility compared to the other treatments. Infrared spectroscopy revealed changes in amide functional groups A, B, and I due to hydrolysis. The modification of these flours through enzymatic hydrolysis and extrusion after the tecno-functional properties. This research highlights the importance of understanding the interactions between different sources of proteins and how they contribute to the overall characteristics of the final product.

研究了挤压和中性蛋白酶（内蛋白酶）酶解对藜麦胚芽粉的联合作用。2 × 3因子设计，两种温度水平（60°C - 90°C - 100°C和60°C - 100°C - 120°C）和三种蛋白酶浓度（0% w/v, 0.6% w/v, 1.2% w/v）。研究了水解藜麦胚芽粉的理化和流变性能、ABTS+抗氧化能力、碳水化合物和蛋白质的体外消化率、红外光谱以及在12% （w/w）水分散液中的流变性能。结果表明，酶解和挤压温度对水解藜麦胚芽面粉的性质有影响。在0.6%蛋白酶和100℃挤压条件下，蛋白质消化率最高（65 mg亮氨酸/g蛋白质）。抗氧化活性随蛋白酶浓度升高而升高，随温度升高而降低。酶解后的藜麦胚芽面粉溶解度提高，吸水率降低。与其他处理相比，0.6%蛋白酶和100°C挤压处理产生了大量的慢消化淀粉和RS，并提高了蛋白质消化率。红外光谱显示，由于水解，酰胺官能团A、B和I发生了变化。对这些面粉进行酶解和挤压改性后的工艺功能性能。这项研究强调了了解不同蛋白质来源之间的相互作用以及它们如何影响最终产品的整体特征的重要性。

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引用次数: 0

Associations and patterns in lifestyle and body weight among university students over one year into the Covid-19 pandemic: A cluster analysis Covid-19大流行一年内大学生生活方式和体重的关联和模式：聚类分析

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2024-12-15 DOI: 10.1016/j.nfs.2024.100206

Andreas Bschaden, Nanette Stroebele-Benschop

In March 2020, the first wave of SARS-CoV-2 infections led to far-reaching measures worldwide to slow the spread of the virus. University students were particularly affected by the COVID-19 pandemic due to the shift to distance learning. Research found an increase in body weight among a significant proportion of students, as well as unfavourable changes in food consumption and physical activity in the first months of the pandemic. The present study aimed to examine changes in food consumption, physical activity, and body weight more than one year into the COVID-19 pandemic. A cross-sectional online survey was conducted among students at a German university in July/August 2021 (n = 951). Changes in food consumption, physical activity, and self-reported body weight since the beginning of the pandemic were assessed in comparison to pre-pandemic levels. Weight gain was reported by 38 % of students, weight loss by 30 %. Changes in sweet and savoury snacks consumption were positively, and changes in sporting frequency and fruit consumption were negatively associated with weight change. A cluster analysis revealed five groups of student clusters, two of which were able to benefit from the changes in their daily lives with increased physical activity and vegetable consumption. Negative consequences, such as reduced physical activity or increased sweet and savoury snack consumption, were found in two groups. One group appeared to be unaffected. The study helps to understand how the pandemic affected students differently. A closer look is needed to identify the reasons for these varied consequences and to develop strategies to assist those who are struggling to better cope with such situations.

2020年3月，第一波SARS-CoV-2感染导致全球采取了影响深远的措施，以减缓该病毒的传播。由于转向远程学习，大学生受到COVID-19大流行的影响尤其严重。研究发现，在大流行的头几个月里，很大一部分学生体重增加，食物消费和身体活动也发生了不利的变化。本研究旨在研究COVID-19大流行一年多后食物消费、身体活动和体重的变化。我们于2021年7月/ 8月在德国一所大学的学生中进行了一项横断面在线调查（n = 951）。与大流行前的水平相比，评估了自大流行开始以来食物消费、身体活动和自我报告体重的变化。38%的学生体重增加，30%的学生体重减轻。甜食和咸味零食消费的变化与体重变化呈正相关，运动频率和水果消费的变化与体重变化呈负相关。聚类分析揭示了五组学生群体，其中两组能够从日常生活的变化中受益，增加了体育活动和蔬菜消费。在两组中都发现了负面影响，比如体力活动减少或甜食和咸味零食的摄入量增加。其中一组似乎没有受到影响。这项研究有助于了解疫情对学生的不同影响。需要更仔细地观察，以查明造成这些不同后果的原因，并制定战略，帮助那些正在努力更好地应付这种情况的人。

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引用次数: 0

Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation 枣果渣强化面包卷的质量：结构、近似成分、变质和感官评价

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-01-18 DOI: 10.1016/j.nfs.2025.100214

Alaa Almoumen , Huda Mohamed , Bhawna Sobti , Mutamed Ayyash , Rabih Kamleh , Ali H. Al-Marzouqi , Afaf Kamal-Eldin

This study explored the effect of fortification of bread rolls by a high-fibre dietary ingredient from date fruit pomace. Structure, proximate composition, texture, staling, and sensory quality of bread rolls were studied. Flour fortification with sugar-free pomace (0, 5, 10, 15, and 20 %, w/w) led to bread having darker crust and crumbs in a concentration-dependent manner (P < 0.05). Increasing the pomace concentration levels also led to dense crumb structure, especially at the 20 % level. The proximate composition (on dry basis %) ranged as follows: protein (15.4–16.6 %), ash (2.1–2.7 %), fat (1.8–2.8 %), carbohydrates (73.6–57.5 %), and total dietary fibre (5.7–22.4 %). At 20 % fortification, bread moisture and weight increased by 12 % and 10 %, diameter and specific volume decreased by 16 % and 54 %, hardness, springiness, and chewiness increased by 57 %, 28 % and 62 %, and cohesiveness decreased by 18 % compared to the control, respectively (P < 0.05). The differences in the texture and physical parameters of the different bread rolls were significant during four days of storage with all bread rolls becoming smaller and denser. As fibre concentration increased, the bread became heavier with noticeable textural changes such as increased hardness and chewiness. Despite these changes, the rolls were acceptable in a consumer test, especially at moderate fibre levels. Therefore, the date fruit high fibre dietary ingredient holds promise for incorporation into bread-making processes to enhance daily fibre intake.

本研究探讨了从枣果渣中提取的高纤维膳食成分对面包卷的强化作用。研究了面包卷的结构、近似成分、质地、贮藏和感官品质。添加无糖渣（0、5、10、15和20%，w/w）的面粉强化会导致面包的外壳和面包屑颜色更深，并呈浓度依赖性(P <；0.05)。渣浓度的增加也会导致颗粒结构致密，特别是在20%的浓度下。其近似组成（干基础%）如下：蛋白质（15.4 - 16.6%）、灰分（2.1 - 2.7%）、脂肪（1.8 - 2.8%）、碳水化合物（73.6 - 57.5%）和总膳食纤维（5.7 - 22.4%）。强化率为20%时，面包的含水量和重量分别比对照提高12%和10%，直径和比体积分别降低16%和54%，硬度、弹性和咀嚼性分别提高57%、28%和62%，黏结性分别降低18% (P <；0.05)。在贮藏4 d期间，不同面包卷的质地和物理参数差异显著，所有面包卷都变得更小、更致密。随着纤维浓度的增加，面包变得更重，质地也发生了明显的变化，比如硬度和嚼劲都增加了。尽管有这些变化，但在消费者测试中，特别是在纤维含量适中的情况下，这些卷是可以接受的。因此，枣果的高纤维膳食成分有望加入到面包制作过程中，以提高每日纤维摄入量。

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引用次数: 0

The effect of heat treatment on the nutritional value and antioxidant activity of sulphur shelf (Laetiporus sulphureus) 热处理对硫架（Laetiporus sulphureus）营养价值和抗氧化活性的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-01-17 DOI: 10.1016/j.nfs.2025.100215

Iwona Adamska, Katarzyna Felisiak

Thermal processing of mushrooms affects their taste and health-promoting properties. The study aimed to determine changes in the nutritional value and antioxidant activity of the Laetiporus sulphureus mushroom under the influence of thermal processing. Pieces of mushroom subjected to blanching, cooking, stewing and frying were examined. The nutritional value (moisture, protein, fat and ash content) and content of bioactive compounds were determined, the carbohydrate content and caloric value were calculated. Trolox equivalent antioxidant activity (TEAC), free DPPH radicals scavenging ability (RSA) and ferric reducing antioxidant power (FRAP) of fruiting bodies before and after thermal processing were determined. The type of processing significantly affected the content of water, fat, ash, carbohydrates, the caloric value of mushrooms and their antioxidant activity. Although fried mushrooms had the highest calorific value, they also had the highest carbohydrate content, high antioxidant activity and were assessed best in terms of sensory properties.

蘑菇的热加工影响其味道和促进健康的特性。研究了热处理对硫磺黄芪营养价值和抗氧化活性的影响。对经过焯水、烹煮、炖和煎炸的蘑菇进行了研究。测定其营养价值（水分、蛋白质、脂肪和灰分含量）和生物活性化合物含量，计算其碳水化合物含量和热值。测定了热处理前后子实体的Trolox等效抗氧化活性（TEAC）、DPPH自由基清除能力（RSA）和铁还原抗氧化能力（FRAP）。加工方式对蘑菇的水分、脂肪、灰分、碳水化合物含量、热值及抗氧化活性有显著影响。虽然油炸蘑菇的热值最高，但它们的碳水化合物含量也最高，抗氧化活性也很高，在感官特性方面也得到了最好的评价。

引用次数: 0

Multicriteria decision making-based approach to classify loose-leaf teas 基于多标准决策的散叶茶分类方法

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-02-01 DOI: 10.1016/j.nfs.2025.100218

Eszter Benes , Attila Gere

Near infrared spectra of 75 different loose-leaf teas were analyzed based on their oxidational state: white, green, matcha, oolong, black, dark and pu-erh. Different spectral transformations (MSC, SNV and derivatives) and seven supervised linear and non-linear chemometric methods were performed. Classification methods were ranked based on their model performance metrics. In the ranking of the models, multicriteria decision making (MCDM) methods have crucial role, of which sum of ranking differences (SRD) method was used. SNV preprocessing showed better performance compared to MSC and FD + SNV. Among the models, linear support vector machine (lSVM) gave satisfactory performance regardless of the preprocessing. lSVM used on SNV preprocessed data proved to be the far best model, with 83.3 % accuracy. However, it is important to note that there are no general rules regarding model performances and proper testing is always advised. For such, multicriteria decision making models (and especially SRD) is strongly advised.

根据氧化状态分析了75种不同散叶茶的近红外光谱：白茶、绿茶、抹茶、乌龙茶、红茶、暗茶和普洱茶。不同的光谱变换（MSC， SNV和导数）和7种监督线性和非线性化学计量方法。分类方法根据其模型性能指标进行排名。在模型的排序中，多准则决策（MCDM）方法起着至关重要的作用，其中采用了排序差异和法（SRD）。与MSC和FD + SNV相比，SNV预处理效果更好。在这些模型中，线性支持向量机（lSVM）无论进行何种预处理，都能获得满意的效果。在SNV预处理数据上使用的lSVM模型被证明是最好的模型，准确率为83.3%。然而，重要的是要注意，没有关于模型性能的一般规则，并且总是建议进行适当的测试。对于这种情况，强烈建议使用多标准决策模型（尤其是SRD）。

引用次数: 0

Possible impact of use of a ketogenic diet in pregnancy on the fetus: Review of animal and human studies 怀孕期间使用生酮饮食对胎儿的可能影响：动物和人类研究综述

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2025-01-11 DOI: 10.1016/j.nfs.2025.100212

Agata Miłosz , Justyna Michalczyk , Iwona Morawik , Klaudia Długoborska , Monika Gesek

Balanced diet sufficient in all nutrients is crucial to human development and health, especially for pregnant women, whose diet has a direct impact on the appropriate development of the fetus [1]. In addition, it may lead to epigenetic changes in the fetus that affect the child's health and functioning in adulthood [2]. The ketogenic diet is characterized by increased fat content with reduced carbohydrate supply [3, 4]. It is an effective form of treatment for many diseases including epilepsy, obesity, neurodegenerative diseases and some metabolic disorders.

In women with Polycystic Ovary Syndrome ketogenic diet has a positive effect on fertility by reducing weight, insulin resistance and hormonal regulation [4–7]. However, it can contribute to mineral and vitamin deficiencies, hypoproteinemia or the development of hepatic steatosis and kidney stones [4, 8]. Due to the duality of possible effects, the potential benefits of a ketogenic diet in pregnancy should be considered carefully. Moreover, there is a need for more human studies determining the safety of the ketogenic diet for both the fetus and the mother. The purpose of this review is to present recent studies evaluating the effects of maternal use of the ketogenic diet during pregnancy on fetal development and the possible advantages and drawbacks of its use.

均衡的饮食对人类的发育和健康至关重要，特别是对孕妇来说，其饮食对胎儿的适当发育有直接影响。此外，它可能导致胎儿的表观遗传变化，影响儿童的健康和成年后的功能。生酮饮食的特点是增加脂肪含量，减少碳水化合物供应[3,4]。它是治疗许多疾病的有效形式，包括癫痫、肥胖、神经退行性疾病和一些代谢紊乱。在多囊卵巢综合征女性中，生酮饮食通过减轻体重、胰岛素抵抗和调节激素对生育有积极作用[4-7]。然而，它可能导致矿物质和维生素缺乏，低蛋白血症或肝脂肪变性和肾结石的发展[4,8]。由于可能的双重影响，怀孕期间生酮饮食的潜在好处应该仔细考虑。此外，还需要更多的人体研究来确定生酮饮食对胎儿和母亲的安全性。本综述的目的是介绍最近的研究，评估孕妇在怀孕期间使用生酮饮食对胎儿发育的影响，以及使用生酮饮食可能的优点和缺点。

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引用次数: 0

Exploring the in vitro hypolipidemic benefits of bamboo mushrooms: A study on their impact on lipid droplets and adipocytokine levels through metabolome and lipidome profiling 竹菇的体外降血脂作用：通过代谢组和脂质组分析研究竹菇对脂滴和脂肪细胞因子水平的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2024-12-21 DOI: 10.1016/j.nfs.2024.100211

Sucheewin Krobthong , Yodying Yingchutrakul , Chartchai Chaichana , Pawitrabhorn Samutrtai , Jeeraprapa Siriwaseree , Kiattawee Choowongkomon , Pawin Pongkorpsakol , Arnatchai Maiuthed , Pithi Chanvorachote , Chanat Aonbangkhen

Functional foods from edible mushrooms, like the protein-rich and low-calorie Phallus indusiatus (Bamboo mushroom), are promising for obesity prevention. However, scientific evidence supporting its active compounds' benefits is limited. This study used tandem-mass spectroscopy (LC-MS/MS) to analyze Bamboo mushroom's metabolites and lipids, identifying over 1000 metabolites, with adenosine most abundant. Pathway analysis showed significant activity in amino acid and specific metabolism pathways. Lipidomic analysis revealed 131 molecular lipids across categories such as sphingolipids and glycerolipids. The extracts' cytotoxicity and hypolipidemic efficacy were evaluated using a mouse adipocytes model, demonstrating no cellular toxicity at 6.25–100 μg/mL and effective reduction in lipid droplets. Additionally, the extracts significantly reduced levels of monocyte chemoattractant protein-1 (MCP-1) and plasminogen activator inhibitor-1 (PAI-1), suggesting potential hypolipidemic effects. These findings highlight Bamboo mushroom's capability as a functional food to combat obesity by influencing lipid metabolism.

从食用菌中提取的功能性食品，如富含蛋白质和低热量的竹菇，有望预防肥胖。然而，支持其活性成分益处的科学证据有限。本研究采用串联质谱（LC-MS/MS）对竹菇代谢产物和脂质进行了分析，鉴定出1000多种代谢产物，其中腺苷含量最高。途径分析显示，氨基酸和特定代谢途径具有显著活性。脂质组学分析揭示了131种分子脂类，包括鞘脂和甘油脂。采用小鼠脂肪细胞模型对其细胞毒性和降血脂效果进行了评价，结果表明，在6.25 ~ 100 μg/mL浓度下无细胞毒性，且能有效降低脂滴。此外，提取物显著降低单核细胞趋化蛋白-1 （MCP-1）和纤溶酶原激活物抑制剂-1 （PAI-1）的水平，提示潜在的降血脂作用。这些发现强调了竹菇作为一种通过影响脂质代谢来对抗肥胖的功能性食品的能力。

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引用次数: 0

Impact of fresh orange, apple, mango and papaya fruit juices on postprandial glycemia in apparently healthy young adults 新鲜橙汁、苹果汁、芒果汁和木瓜汁对健康年轻人餐后血糖的影响

IF 4.1 Q2 FOOD SCIENCE & TECHNOLOGY

NFS Journal

Pub Date : 2025-03-01 Epub Date: 2024-12-14 DOI: 10.1016/j.nfs.2024.100205

Yapo Hypolithe Kouadio , Béda Frank Yapo , Jean-Brice Gbakayoro , Hadja Mawa Fatim Diabagate , Ouattara Ahmed Farman

The consumption of fruit juices remains controversial due to their potentially negative impact on postprandial glycemic response. The aim of this study was to determine the glycemic index and glycemic load of four fruit juices in apparently healthy adult subjects. This study included 16 healthy adults. Each subject consumed the reference food twice and the fruit juices once. The fruit juices studied were orange, papaya, apple, and mango, all freshly pressed with no added sugar. All juices were made from very ripe fruit. Blood glucose levels were measured using a calibrated glucometer (On Call Plus). The glycemic index (GI) and glycemic load (GL) were determined using standard methods. The results showed that mango juice had a moderate GI (56.41 ± 3.52) and a high GL (7.46 ± 0.47). Papaya, orange, and apple juices all had low GI (49.67 ± 5.05, 42.97 ± 2.93, and 31.50 ± 3.32, respectively) and low GL (4.23 ± 0.43, 3.91 ± 0.27, and 2.56 ± 0.38, respectively). This study indicates that although the GL of the fruit juices studied was low, particularly mango juice, should be consumed in moderation by diabetic subjects.

由于果汁对餐后血糖反应有潜在的负面影响，因此果汁的消费仍然存在争议。本研究的目的是确定四种果汁在表面健康的成人受试者的血糖指数和血糖负荷。这项研究包括16名健康成年人。每位受试者食用参考食物两次，果汁一次。被研究的果汁有橙汁、番木瓜汁、苹果汁和芒果汁，都是现榨的，没有添加糖。所有的果汁都是由非常成熟的水果制成的。使用校准过的血糖仪（On Call Plus）测量血糖水平。采用标准方法测定血糖指数（GI）和血糖负荷（GL）。结果表明，芒果汁具有中等GI值（56.41±3.52）和高GL值（7.46±0.47）。木瓜汁、橙汁和苹果汁的GI（分别为49.67±5.05、42.97±2.93和31.50±3.32）和GL（分别为4.23±0.43、3.91±0.27和2.56±0.38）均较低。这项研究表明，尽管所研究的果汁的GL很低，尤其是芒果汁，但糖尿病患者应该适量饮用。

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引用次数: 0