Plant Foods for Human Nutrition最新文献

The recent surge in demand for plant-based beverages necessitates the development of newer formulations, though stability and flavor offer challenges in their standardization. Hence, xanthan gum (XG) was used (0.1-0.4% (w/v) to stabilize field pea extract (PE) for use as a beverage base. The level of XG was standardized based on stability and viscosity. To enhance sensory properties, honey (9-15%, w/v) was incorporated in the samples (FPBH₉, FPBH₁₂ and FPBH₁₅). The addition of XG and honey significantly (p ≤ 0.05) affected the beverage samples' physicochemical characteristics, particle size, and FTIR spectra. Beverage samples showed a shear-thinning behavior and higher apparent viscosity than PE. Based on sensory analysis, FPBH₁₂ scored highest on the nine-point hedonic scale. The beverage showed shelf stability for up to 12 days under refrigerated conditions. This novel formulation can serve as a novel beverage alternative for lactose-intolerant individuals.

This investigation examined methanol extracts obtained from the whole plant (encompassing all organs except roots), flowers, and fruits of wild Glycyrrhiza glabra var. glandulifera, a liquorice cultivar indigenous to the Cappadocia region of Türkiye, constituting the first comprehensive in vitro and in silico analysis of this species within the region. Anatomical identification revealed distinctive structural characteristics, including thick-walled epidermal cells in the stem, organized clusters of collenchyma cells, and well-defined sclerenchyma layers encompassing the vascular bundles. The petiole exhibited a characteristic heart-shaped morphology containing three vascular bundles, while foliar analysis demonstrated the presence of stomata on both adaxial and abaxial surfaces, accompanied by a bifacial mesophyll arrangement. The extracts demonstrated remarkable antimicrobial efficacy against both Gram-positive and Gram-negative bacteria, as well as various fungal species. Furthermore, significant cytotoxic activity was observed against non-small cell lung cancer (H460), with the whole plant extract exhibiting IC₅₀ values of 117.8 µg/mL (24 h) and 105.6 µg/mL (48 h). Flower extracts demonstrated IC₅₀ values of 116.8 µg/mL (24 h) and 112.7 µg/mL (48 h), while fruit extracts displayed superior potency with IC₅₀ values of 104.4 µg/mL (24 h) and 63.09 µg/mL (48 h). Molecular docking analyses, conducted utilizing AutoDock Tools 1.5.6 and BIOVIA Discovery Studio Visualizer 4.5, revealed significant protein-ligand interactions, yielding optimal binding energy and inhibition constant values of -9.57 kcal/mol and 96.92 nM, respectively. The RMSD values were calculated based on structural variations between ligand-protein complexes during re-docking procedures. These findings underscore the substantial biological potential of Glycyrrhiza glabra var. glandulifera from Cappadocia, necessitating further comprehensive investigation.

Dendrobium officinale is a medicinal and edible plant whose bioactive components, including polysaccharides, alkaloids, flavonoids, and phenolic compounds, exhibit antioxidant, anti-inflammatory, immune-regulating, and digestive-promoting effects. This review outlines the functional roles of Dendrobium's bioactive components, systematically exploring their accumulation patterns across different growth stages and environmental conditions, as well as their applications in the food industry. The literature review reveals that specific accumulation patterns occur of secondary metabolites, with these compounds accumulating most during the flowering and fruiting stages. Previous studies have also shown that environmental factors, such as light, temperature, and water, significantly influence the synthesis and accumulation of these compounds. Finally, the review discusses the development and application prospects of D. officinale in the beauty, health, and gourmet food sectors. In conclusion, this review provides theoretical support for high-quality cultivation of D. officinale and the stability of its functional components.

This study explored the extraction and microencapsulation of essential oil from Pistacia terebinthus cambium layer gum (PTG-EO) using response surface methodology (RSM) to optimize extraction efficiency. Significant factors such as extraction method, time, and power were optimized for conventional extraction (CE) and microwave-assisted extraction (MAE), yielding 24.48 and 21.97% essential oil, respectively. Encapsulation efficiency was influenced by temperature, water activity, and oil/wall ratio. The chemical profile of PTG-EO revealed α-pinene as the main component (80.65%). Antioxidant activity, assessed using DPPH and ABTS, showed that freeze-dried nanoencapsulated powder (NcP-Fr) exhibited superior radical scavenging activity compared to spray-dried micro-encapsulated powders (McP-Sp). SEM analysis revealed microspherical encapsulation with sizes around 33.52 μm. Thermal degradation studies showed that the essential oil release from the wall material started at approximately 200 °C, with 10.06% of the oil being released by this temperature. X-ray diffraction analysis revealed the crystallinity/amorphous ratio (14.4/85.56%) and confirmed the stable, homogeneous encapsulation structure, supporting the strong antioxidant performance of NcP-Fr.

Filipendula palmata (Pall) Maxim, is a wild edible herb in Northeast China. However, little is known about its constituents and bioactivities. In this study, the gastroprotective effect of the n-butanol fraction of F. palmata in mice induced by ethanol was investigated. The chemical research was performed using multiple chromatographic approaches. In addition, the active component and mechanism of action were researched. The results showed that F. palmata significantly alleviated ulcer damage in mice, prevented gastric mucosa from the lesion induced by absolute ethanol, increased superoxide dismutase and catalase levels, and decreased malondialdehyde content. Further study revealed that F. palmata downregulated the production of TNF-α and IL-6 in serum and the expression in LPS-induced RAW 264.7 cells. The chemical study led to the isolation of thirteen compounds, one of which exhibited significant anti-inflammatory activities by facilitating the polarization of macrophages. Our work revealed that F. palmata possessed gastroprotective efficacy, and anti-inflammation and antioxidation were involved in the mechanisms. The main components in the n-butanol fraction of F. palmata, flavonoids, having an anti-inflammatory effect in RAW 264.7 cells, might be related to the antiulcer activity.

Aloe barbadensis is a natural source of bioactive compounds whose combined effects have been linked to the improvement of several diseases. There is scientific evidence obtained through in vitro and in vivo assays showing the possible benefits of aloe gel. The aim of this research was to characterize and determine the in vitro antioxidant, anti-inflammatory, antihypertensive and antibacterial capacities of aloe gel extract. The gel was extracted by removing the exocarp of aloe leaves. Physicochemical characterization, antioxidant activity, quantification of phenolic compounds, spectroscopic techniques (Fourier Transform Infrared (FTIR), Raman, XPS and XRD) and in vitro biological activities were then performed. The aloe gel contained 66.95% of polysaccharides, corresponding to dietary fiber. FTIR and Raman spectroscopy revealed bands of functional groups (e.g., COO-, CO-, and OH) related to the structure of polymannans. X-ray photoelectron spectroscopy (XPS) and X-ray diffraction (XRD) analyses revealed the presence of minerals such as manganese, magnesium, molybdenum, potassium, sodium, and cobalt. The phenolic compounds identified by HPLC were diverse, highlighting the presence of aloe emodin, aloin and gallic acid. The aloe gel exhibited anti-inflammatory, antihypertensive and antibacterial (Salmonella Typhi, Escherichia coli and Staphylococcus aureus) activities, indicating the possible use of Aloe barbadensis M. as a therapeutic agent for the treatment of diseases.

Sacha inchi (Plukenetia volubilis L.), native to the Amazon rainforest, is widely known for its oil-rich seeds. Its by-products, particularly the press cake, husks, and shells left after oil extraction, have significant nutritional and functional potential. These by-products contain high levels of proteins, dietary fiber, and bioactive compounds that can be repurposed to develop functional foods, nutraceuticals, and dietary supplements. This review article provides a detailed overview of the composition of sacha inchi by-products, recent findings on optimizing extraction processes for proteins, bioactive peptides, and antioxidant compounds, and product innovations using sacha inchi residues. It highlights the health benefits of consuming these products, such as functional bakery items and plant-based beverages with high sensory acceptance, protein hydrolysates with antioxidant and anti-inflammatory properties, beneficial effects on gut microbiota, and oligosaccharides with prebiotic properties, positioning sacha inchi by-products as key ingredients for developing plant-based nutraceutical and functional products. Additionally, the article emphasizes the potential of these by-products to contribute to a circular economy, reduce waste, and align with global efforts to achieve Sustainable Development Goals (SDGs) related to health, sustainable production, and environmental impact.

The Amazon region holds untapped potential with its starch-rich tubers, which are not yet industrialized and face a risk of extinction due to competition from widely cultivated crops. Beyond their traditional subsistence use, Amazonian tubers such as Mairá and Ariá can be utilized as starch sources, offering an opportunity to support regional agriculture, preserve indigenous heritage, and provide sustainable income streams. This study aimed to characterize starches extracted from Mairá (MPS) and Ariá (ARS for rhizome and APS for potato), focusing on their technological and functional potential. Following extraction (maceration, filtration, decantation, and drying), their structure and size were analyzed using SEM and optical microscopy. Amylose content was determined spectrophotometrically, while pasting and thermal properties were assessed using RVA and DSC techniques. They exhibited axial diameters of 18.9, 22.6, and 26.7 μm, with MPS, ARS, and APS displaying spherical, elliptical, and polygonal shapes, respectively. According to RVA results, MPS showed lower viscosity and paste stability compared to others, making it more suitable for products requiring minimal thickening. Ariá starches demonstrated a rapid retrogradation and the formation of opaque pastes, indicating potential applications in products requiring these characteristics. Starches from these Amazonian tubers present significant potential as thickening and gelling agents for the food industry, standing out for their safety in consumption and their role in preserving endangered species.

Concerns over malnutrition, synthetic additives and post-harvest waste highlight the need for innovation in food technology, turning towards underutilized crops. Plant-based beverages offer sustainable dietary alternatives and the increasing demand for such products makes the exploration of native crops particularly relevant. This study focuses on the development of a beverage derived from the native South American fruit kurugua (Sicana odorifera), combined with chia oil (Salvia hispanica L.) and stevia (Stevia rebaudiana Bertoni) as a natural sweetener, aiming to provide a nutritious, environmentally friendly option with appealing sensory attributes. The beverage was formulated using whole kurugua fruit flour (WKF) and chia oil (CO). Comprehensive analyses of the physicochemical properties, centesimal composition, caloric value, minerals, amino acid profile, and fatty acid content revealed that the beverage is rich in carbohydrates (2.16 ± 0.11 g/100 mL), dietary fiber (1.89 ± 0.04 g/100 mL), zinc (2.53 ± 0.16 mg/100 mL), polyunsaturated fatty acids (2.39 g/100 mL), AA (Glu + Gln, 248 g AA/g of WKF and WKCOB-L protein and 168 mg AA/ g of WKCOB protein/100 mL) and exhibits strong antioxidant activity. This is the first report on a product enriched with essential fatty acids with totally natural ingredients based on kurugua and chia oil, which has potential in healthy and vegan nutrition. This formulation supports the sustainable use and conservation of kurugua, offering a high-nutrient alternative for diets.

Artisanal cayote jam consumption is widespread in Latin-American countries. This jam is prepared from the pulp of Cucurbita ficifolia Bouché. Here, an artisanal cayote jam recipe and a reduced-calorie artisanal cayote jam recipe were defined through sensory analysis. The defined jams showed higher overall acceptance and flavour quality compared to commercial ones. The low-calorie jam showed overall acceptance similar to the artisanal product, with no differences in the flavour quality. The cayote jams were characterised by determining physicochemical parameters and microbial flora. Artisanal jams presented physicochemical properties similar to commercial products. The variability of °Brix was greater (40-67); pH were 4.7-5.4, a_w were 0.832-0.940. Reduced-calorie jam had pH ≥ 5, °Brix of 30-46 and a_w>0.920. The colour of the jams showed significant variability depending on the recipe: L* (26.1-48.1), a*(1.6-4.6), b*(2.1-14.9). Cayote jams were found to be rich in carbohydrates (31-70%) and energy value (134-290 kcal/100 g), with lower contents of fibre, sodium, fat, and protein. The microbiological analysis indicate that there are no risks related to the consumption of cayote jams, although there are indications of potential quality deterioration during subsequent storage due to the development of yeasts and when no preservatives are used in the jam recipes. The characteristic microflora of cayote jams was composed by Penicillium sp., Aspergillus sp., Cephalosporium acremonium, Candida sp. and Rhodotorula sp. These results will benefit artisanal cayote jam producers in Latin-American countries and other regions where C. ficifolia is cultivated, by highlighting the autochthonous value of cayote and contributing to a nutritionally diverse diet.