Anita Rejdlová, Martin Vašina, E. Lorencová, L. Hružík, R. Salek
In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92–4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.
{"title":"Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques","authors":"Anita Rejdlová, Martin Vašina, E. Lorencová, L. Hružík, R. Salek","doi":"10.3390/foods13121855","DOIUrl":"https://doi.org/10.3390/foods13121855","url":null,"abstract":"In the current study, fermented whey-based beverage models with different levels of blackcurrant juice (0; 10; 20; 100% (w/w)) and furcellaran (0.25% and 0.50% (w/w)) were produced and evaluated. Physicochemical, rheological, mechanical vibration damping, and sensory analyses were performed. During fermentation (48 h), the values of pH, density, and total soluble solids decreased. On the other hand, the ethanol content during fermentation increased up to a final content in the range of 0.92–4.86% (v/v). The addition of furcellaran was effective in terms of sediment content decrease to a level of 0.25% (w/w). In general, the samples exhibited non-Newtonian pseudoplastic behaviour. The sensory analysis revealed that the sample with a composition of 20% (w/w) blackcurrant juice and 0.50% (w/w) furcellaran received the highest score.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ray Ver V. Baldemor, A. K. Ong, J. D. German, Netanya S. Bautista, Marc Lenard V. Alonso, Oldrin John P. Alidio
The surge in popularity of fad diets has raised concerns about compromised health among individuals due to their beliefs and intentions regarding consumption. The aim of this study was to examine the prevalence of fad dieting among persons who are dieting and to determine the different factors influencing the inclination to adopt fad diets. Specifically, this study explored the ways in which individual openness to following fad diets, participation in diet trends, and characteristics may influence attitudes towards fad diet adoption. Data from 407 participants aged 18–34, collected via Google Forms, were analyzed using a high-ordered construct approach between the theory of planned behavior (TPB) and health belief model (HBM). Employing partial least squares structural equation modeling, significant results were obtained. The key findings revealed that knowledge about dieting, perceived benefits, and health motivation significantly influenced individuals’ intentions to adopt fad diets. Additionally, the study demonstrated significant impacts of health motivation on attitude and perceived behavioral control, subsequently affecting individuals’ intention to adopt dietary practices. Practical implications include the development of tailored health communication strategies for government agencies and informed decision-making support for individuals considering adopting fad diets. This research contributes valuable insights into the perception and psychological and social factors shaping dietary decisions, laying the groundwork for enhanced health education and intervention strategies. Furthermore, the study’s theoretical framework offers potential for extension and application to health-related food consumption behaviors across diverse cultural contexts.
{"title":"Health Belief and Behavioral Analysis of Fad Diets: A Perspective from Younger Generations in a Developing Country","authors":"Ray Ver V. Baldemor, A. K. Ong, J. D. German, Netanya S. Bautista, Marc Lenard V. Alonso, Oldrin John P. Alidio","doi":"10.3390/foods13121858","DOIUrl":"https://doi.org/10.3390/foods13121858","url":null,"abstract":"The surge in popularity of fad diets has raised concerns about compromised health among individuals due to their beliefs and intentions regarding consumption. The aim of this study was to examine the prevalence of fad dieting among persons who are dieting and to determine the different factors influencing the inclination to adopt fad diets. Specifically, this study explored the ways in which individual openness to following fad diets, participation in diet trends, and characteristics may influence attitudes towards fad diet adoption. Data from 407 participants aged 18–34, collected via Google Forms, were analyzed using a high-ordered construct approach between the theory of planned behavior (TPB) and health belief model (HBM). Employing partial least squares structural equation modeling, significant results were obtained. The key findings revealed that knowledge about dieting, perceived benefits, and health motivation significantly influenced individuals’ intentions to adopt fad diets. Additionally, the study demonstrated significant impacts of health motivation on attitude and perceived behavioral control, subsequently affecting individuals’ intention to adopt dietary practices. Practical implications include the development of tailored health communication strategies for government agencies and informed decision-making support for individuals considering adopting fad diets. This research contributes valuable insights into the perception and psychological and social factors shaping dietary decisions, laying the groundwork for enhanced health education and intervention strategies. Furthermore, the study’s theoretical framework offers potential for extension and application to health-related food consumption behaviors across diverse cultural contexts.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141346341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Probiotics are natural microbial agents with beneficial properties such as bacteriostatic and anti-infective properties. Lactobacillus plantarum Q21, Q25 and QA85, were isolated from the Chinese specialty fermented food “Jiangshui” and proved to be highly resistant to Helicobacter pylori (p < 0.0001). In vitro results showed that Q21, Q25 and QA85 strongly inhibited H. pylori and could specifically co-aggregate H. pylori in vitro (more than 56%). Strains have the potential to adhere to cells and hinder H. pylori colonization (p < 0.0001). To assess the anti-H. pylori efficacy of strains in vivo, volunteers were recruited and a self-controlled study of probiotic intervention was conducted. Compared to pre-probiotics, volunteers who took Q21, Q25 and QA85 for 1 month showed significant improvement in discomfort, a significant reduction in GSRS scores (p < 0.05), and modulation of inflammatory response (p < 0.05). Q21, Q25 and QA85 resulted in a decreasing trend of H. pylori load in volunteers (454.30 ± 327.00 vs. 328.35 ± 237.19, p = 0.06). However, the strains were not significantly effective in modulating the imbalance of the gut microbiota caused by H. pylori infection. In addition, strains affect metabolic pathways by increasing the levels of O-Phosphoethanolamine and other related metabolites, which may ameliorate associated symptoms. Therefore, Lactobacillus plantarum Q21, Q25 and QA85 can be regarded as a candidate probiotic preparation that exerts direct or indirect anti-H. pylori effects by inhibiting H. pylori activity and colonization, reducing inflammation and discomfort, maintaining homeostasis in the internal environment, affecting the metabolic pathways and repairing the body barrier. They can play a role in relieving H. pylori infection.
{"title":"Screening Probiotics for Anti-Helicobacter pylori and Investigating the Effect of Probiotics on Patients with Helicobacter pylori Infection","authors":"Hui Yang, Yang Lin, Yuchan Ma, Jiaru Li, Junxiang Li, Zeqi Huo, Pingrong Yang, Chunjiang Zhang","doi":"10.3390/foods13121851","DOIUrl":"https://doi.org/10.3390/foods13121851","url":null,"abstract":"Probiotics are natural microbial agents with beneficial properties such as bacteriostatic and anti-infective properties. Lactobacillus plantarum Q21, Q25 and QA85, were isolated from the Chinese specialty fermented food “Jiangshui” and proved to be highly resistant to Helicobacter pylori (p < 0.0001). In vitro results showed that Q21, Q25 and QA85 strongly inhibited H. pylori and could specifically co-aggregate H. pylori in vitro (more than 56%). Strains have the potential to adhere to cells and hinder H. pylori colonization (p < 0.0001). To assess the anti-H. pylori efficacy of strains in vivo, volunteers were recruited and a self-controlled study of probiotic intervention was conducted. Compared to pre-probiotics, volunteers who took Q21, Q25 and QA85 for 1 month showed significant improvement in discomfort, a significant reduction in GSRS scores (p < 0.05), and modulation of inflammatory response (p < 0.05). Q21, Q25 and QA85 resulted in a decreasing trend of H. pylori load in volunteers (454.30 ± 327.00 vs. 328.35 ± 237.19, p = 0.06). However, the strains were not significantly effective in modulating the imbalance of the gut microbiota caused by H. pylori infection. In addition, strains affect metabolic pathways by increasing the levels of O-Phosphoethanolamine and other related metabolites, which may ameliorate associated symptoms. Therefore, Lactobacillus plantarum Q21, Q25 and QA85 can be regarded as a candidate probiotic preparation that exerts direct or indirect anti-H. pylori effects by inhibiting H. pylori activity and colonization, reducing inflammation and discomfort, maintaining homeostasis in the internal environment, affecting the metabolic pathways and repairing the body barrier. They can play a role in relieving H. pylori infection.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347803","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lintao Chen, Rui Chen, Elsayed M. Atwa, Mahmoud Mabrouk, Huanyu Jiang, Xiangwei Mou, Xu Ma
Cassava is a staple crop in developing countries because its starchy roots provide essential dietary carbohydrates. The aim of this research was to conduct a comprehensive inquiry and scientific evaluation of the nutritional value of cassava tubers. Eight nutritional characteristics were examined in native and imported cassava variants: starch, reduced sugar, anthocyanins, protein, dietary fiber, quinic acid, vitamin C, and dry matter content. Principal component analysis (PCA) was conducted to minimize the dimensionality of the nutritional markers. A scientific assessment technique was developed to calculate a composite score for the various cassava samples. Analysis of the data revealed noticeable variance among the samples’ nutritional indicators, suggesting varying degrees of association. Starch had a substantial positive link with lower sugar, protein, and dry matter content (p < 0.01). Anthocyanins and quinic acid interacted favorably (p < 0.05), and a positive link between protein and dry matter content was observed (p < 0.05); however, protein and dietary fiber interacted negatively (p < 0.05). The contribution rate of the top three PCA factors was over 76%, demonstrating that these factors incorporated the primary information acquired from the eight original nutritional indices, while maintaining excellent representativeness and impartiality. The experimental results showed a preliminary nutritional grade for 22 cassava tuber samples. The top five types were Guangxi Muci, Gui Cassava 4, Glutinous Rice Cassava, Huifeng 60, and Dongguan Hongwei. In the cluster analysis, the levels of similarity between the data showed that the 22 types of cassava tubers could be grouped into five categories, each with their own set of nutrients. This study promotes the directed breeding of cassava species and offers a theoretical foundation for creating and using various cassava varieties. Furthermore, this work lays the groundwork for a systematic and dependable technique for the quality assessment, comprehensive evaluation, and reasonable classification of cassava species and similar crops.
{"title":"Nutritional Quality Assessment of Miscellaneous Cassava Tubers Using Principal Component Analysis and Cluster Analysis","authors":"Lintao Chen, Rui Chen, Elsayed M. Atwa, Mahmoud Mabrouk, Huanyu Jiang, Xiangwei Mou, Xu Ma","doi":"10.3390/foods13121861","DOIUrl":"https://doi.org/10.3390/foods13121861","url":null,"abstract":"Cassava is a staple crop in developing countries because its starchy roots provide essential dietary carbohydrates. The aim of this research was to conduct a comprehensive inquiry and scientific evaluation of the nutritional value of cassava tubers. Eight nutritional characteristics were examined in native and imported cassava variants: starch, reduced sugar, anthocyanins, protein, dietary fiber, quinic acid, vitamin C, and dry matter content. Principal component analysis (PCA) was conducted to minimize the dimensionality of the nutritional markers. A scientific assessment technique was developed to calculate a composite score for the various cassava samples. Analysis of the data revealed noticeable variance among the samples’ nutritional indicators, suggesting varying degrees of association. Starch had a substantial positive link with lower sugar, protein, and dry matter content (p < 0.01). Anthocyanins and quinic acid interacted favorably (p < 0.05), and a positive link between protein and dry matter content was observed (p < 0.05); however, protein and dietary fiber interacted negatively (p < 0.05). The contribution rate of the top three PCA factors was over 76%, demonstrating that these factors incorporated the primary information acquired from the eight original nutritional indices, while maintaining excellent representativeness and impartiality. The experimental results showed a preliminary nutritional grade for 22 cassava tuber samples. The top five types were Guangxi Muci, Gui Cassava 4, Glutinous Rice Cassava, Huifeng 60, and Dongguan Hongwei. In the cluster analysis, the levels of similarity between the data showed that the 22 types of cassava tubers could be grouped into five categories, each with their own set of nutrients. This study promotes the directed breeding of cassava species and offers a theoretical foundation for creating and using various cassava varieties. Furthermore, this work lays the groundwork for a systematic and dependable technique for the quality assessment, comprehensive evaluation, and reasonable classification of cassava species and similar crops.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Xiaojun Niu, Cun Ao, Jizhong Yu, Yun Zhao, Haitao Huang
Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.
{"title":"GC-MS Combined with Proteomic Analysis of Volatile Compounds and Formation Mechanisms in Green Teas with Different Aroma Types","authors":"Xiaojun Niu, Cun Ao, Jizhong Yu, Yun Zhao, Haitao Huang","doi":"10.3390/foods13121848","DOIUrl":"https://doi.org/10.3390/foods13121848","url":null,"abstract":"Aroma is one of the key factors for evaluating the quality of green tea. A tender aroma (NX) and floral-like aroma (HX) are two types of high-quality aroma of green tea. In this work, the different aroma types of baked green tea were classified by sensory evaluation. Then, seven tea samples with a typical tender or floral-like aroma were selected for further volatile component analysis by GC-MS. A total of 43 aroma compounds were identified in two different aroma types of baked green tea samples. The PCA showed that linalool, geraniol, 3-hexenyl butyrate, and 3-hexenyl hexanoate were the major volatiles contributing to the HX. On the other hand, most of the alcohol volatiles, such as 1-octanol, 1-octen-3-ol, 1-dodecanol, 1-hexadecanol, phenylethyl alcohol, benzyl alcohol, aldehydes and some hydrocarbons contributed more to the NX. In addition, the chemical composition analysis showed that the content of free amino acids was higher in NX green tea samples, while the content of catechins was relatively higher in HX tea samples. A proteomic analysis revealed that most of the enzymes involved in VPBs pathways, such as phenylalanine ammonialyase, peroxidase, and shikimate-O-hydroxycinnamoyl transferase, were more abundant in NX than in HX tea samples. These results laid a foundation for the aroma formation mechanism of different aroma types of baked green tea and provided some theoretical guidance for the breeding of specific aroma varieties.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.
{"title":"Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health","authors":"Tharuka Wijesekara, E. Abeyrathne, Dong Uk Ahn","doi":"10.3390/foods13121853","DOIUrl":"https://doi.org/10.3390/foods13121853","url":null,"abstract":"Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141346668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Ragupathy, Arunachalam Thirugnanasambandam, Thomas Henry, Varathan Vinayagam, Ragupathy Sneha, S. Newmaster
Flowers are gaining considerable interest among consumers as ingredients in food, beverages, cosmetics, and natural health products. The supply chain trades in multiple forms of botanicals, including fresh whole flowers, which are easier to identify than dried flowers or flowers processed as powdered or liquid extracts. There is a gap in the scientific methods available for the verification of flower species ingredients traded in the supply chains of multiple markets. The objective of this paper is to develop methods for flower species ingredient verification using two orthogonal methods. More specifically, the objectives of this study employed both (1) DNA-based molecular diagnostic methods and (2) NMR metabolite fingerprint methods in the identification of 23 common flower species ingredients. NMR data analysis reveals considerable information on the variation in metabolites present in different flower species, including color variants within species. This study provides a comprehensive comparison of two orthogonal methods for verifying flower species ingredient supply chains to ensure the highest quality products. By thoroughly analyzing the benefits and limitations of each approach, this research offers valuable insights to support quality assurance and improve consumer confidence.
鲜花作为食品、饮料、化妆品和天然保健品的配料，越来越受到消费者的青睐。供应链上有多种形式的植物药交易，包括新鲜原花，这比干花或加工成粉末或液体提取物的鲜花更容易识别。目前，用于验证多个市场供应链中交易的花卉品种成分的科学方法还存在空白。本文的目的是利用两种正交方法开发花卉品种成分验证方法。更具体地说，本研究的目标是采用 (1) 基于 DNA 的分子诊断方法和 (2) 核磁共振代谢物指纹方法来鉴定 23 种常见的花卉品种成分。核磁共振数据分析揭示了不同花卉品种中代谢物差异的大量信息，包括品种内的颜色变异。本研究全面比较了两种正交方法，用于验证花卉品种成分供应链，以确保最高质量的产品。通过全面分析每种方法的优势和局限性，这项研究为支持质量保证和提高消费者信心提供了宝贵的见解。
{"title":"Flower Species Ingredient Verification Using Orthogonal Molecular Methods","authors":"S. Ragupathy, Arunachalam Thirugnanasambandam, Thomas Henry, Varathan Vinayagam, Ragupathy Sneha, S. Newmaster","doi":"10.3390/foods13121862","DOIUrl":"https://doi.org/10.3390/foods13121862","url":null,"abstract":"Flowers are gaining considerable interest among consumers as ingredients in food, beverages, cosmetics, and natural health products. The supply chain trades in multiple forms of botanicals, including fresh whole flowers, which are easier to identify than dried flowers or flowers processed as powdered or liquid extracts. There is a gap in the scientific methods available for the verification of flower species ingredients traded in the supply chains of multiple markets. The objective of this paper is to develop methods for flower species ingredient verification using two orthogonal methods. More specifically, the objectives of this study employed both (1) DNA-based molecular diagnostic methods and (2) NMR metabolite fingerprint methods in the identification of 23 common flower species ingredients. NMR data analysis reveals considerable information on the variation in metabolites present in different flower species, including color variants within species. This study provides a comprehensive comparison of two orthogonal methods for verifying flower species ingredient supply chains to ensure the highest quality products. By thoroughly analyzing the benefits and limitations of each approach, this research offers valuable insights to support quality assurance and improve consumer confidence.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aimed to explore the protective effects of raffinose (Raf) against inflammatory bowel disease in mice with colitis. Mice were administered 100, 200, or 400 mg/kg Raf for 21 d, followed by drinking-water containing 3% dextran sulfate sodium salt (DSS) for 3 d. Thereafter, the phenotype, pathological lesions in the colon, cytokines levels, and gut microbiota were evaluated. Treatment with Raf reduced the severity of the pathological changes in the colon, mitigating the reduction in colon length. Following Raf intervention, serum levels of inflammatory cytokines (IL-2, IL-6, IL-1β, and TNF-α) tended to return to normal. These results suggest that the anti-inflammatory effects of Raf are associated with a reduction in TLR4–MyD88–NF-κB pathway expression in mouse colonic tissues. Analysis of gut microbiota abundance and its correlation with colitis parameters revealed that DSS-induced dysbiosis was partially mitigated by Raf. In conclusion, Raf exerts a protective effect in colitis by modulating the gut microbiota and TLR4-MyD88-NF-κB pathway.
{"title":"Raffinose Ameliorates DSS-Induced Colitis in Mice by Modulating Gut Microbiota and Targeting the Inflammatory TLR4–MyD88–NF-κB Signaling Pathway","authors":"Peng Zhang, Yuyang Xue, Zhengyu Cao, Yaya Guo, Xiaotong Pang, Cheng Chen, Wenju Zhang","doi":"10.3390/foods13121849","DOIUrl":"https://doi.org/10.3390/foods13121849","url":null,"abstract":"This study aimed to explore the protective effects of raffinose (Raf) against inflammatory bowel disease in mice with colitis. Mice were administered 100, 200, or 400 mg/kg Raf for 21 d, followed by drinking-water containing 3% dextran sulfate sodium salt (DSS) for 3 d. Thereafter, the phenotype, pathological lesions in the colon, cytokines levels, and gut microbiota were evaluated. Treatment with Raf reduced the severity of the pathological changes in the colon, mitigating the reduction in colon length. Following Raf intervention, serum levels of inflammatory cytokines (IL-2, IL-6, IL-1β, and TNF-α) tended to return to normal. These results suggest that the anti-inflammatory effects of Raf are associated with a reduction in TLR4–MyD88–NF-κB pathway expression in mouse colonic tissues. Analysis of gut microbiota abundance and its correlation with colitis parameters revealed that DSS-induced dysbiosis was partially mitigated by Raf. In conclusion, Raf exerts a protective effect in colitis by modulating the gut microbiota and TLR4-MyD88-NF-κB pathway.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Kai Kai Ma, Gregory R. Ziegler, Helene Hopfer, John E. Hayes
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants’ salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.
{"title":"What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch","authors":"Kai Kai Ma, Gregory R. Ziegler, Helene Hopfer, John E. Hayes","doi":"10.3390/foods13121852","DOIUrl":"https://doi.org/10.3390/foods13121852","url":null,"abstract":"Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 23 factorial design with starch particle size (D90 = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants’ salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141349210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This investigation aimed to identify the most favorable cultivar based on plant metabolites for potential targeted cultivation in the pharmaceutical industry. The analysis revealed the presence of 19 individual phenolics and 80 individual volatiles across the cultivars, a breadth of data not previously explored to such an extent. Flavones emerged as the predominant phenolic group in all mint-scented cultivars, except for peppermint, where hydroxycinnamic acids dominated. Peppermint exhibited high concentrations of phenolic acids, particularly caffeic acid derivatives and rosmarinic acid, which are known for their anti-inflammatory and antioxidant properties. Luteolin-rich concentrations were found in several mint varieties, known for their antioxidative, antitumor, and cardio-protective properties. Swiss mint and spearmint stood out with elevated levels of flavanones, particularly eriocitrin, akin to citrus fruits. Monoterpene volatiles, including menthol, camphor, limonene, and carvone, were identified across all cultivars, with Swiss mint and spearmint exhibiting the highest amounts. The study underscores the potential for targeted cultivation to enhance volatile yields and reduce agricultural land use. Notably, chocolate mint demonstrated promise for volatile content, while apple mint excelled in phenolics, suggesting their potential for broader agricultural, pharmaceutical, and food industry production.
{"title":"Mint-Scented Species in Lamiaceae: An Abundant and Varied Reservoir of Phenolic and Volatile Compounds","authors":"T. Zamljen, M. C. Grohar, A. Medič","doi":"10.3390/foods13121857","DOIUrl":"https://doi.org/10.3390/foods13121857","url":null,"abstract":"This investigation aimed to identify the most favorable cultivar based on plant metabolites for potential targeted cultivation in the pharmaceutical industry. The analysis revealed the presence of 19 individual phenolics and 80 individual volatiles across the cultivars, a breadth of data not previously explored to such an extent. Flavones emerged as the predominant phenolic group in all mint-scented cultivars, except for peppermint, where hydroxycinnamic acids dominated. Peppermint exhibited high concentrations of phenolic acids, particularly caffeic acid derivatives and rosmarinic acid, which are known for their anti-inflammatory and antioxidant properties. Luteolin-rich concentrations were found in several mint varieties, known for their antioxidative, antitumor, and cardio-protective properties. Swiss mint and spearmint stood out with elevated levels of flavanones, particularly eriocitrin, akin to citrus fruits. Monoterpene volatiles, including menthol, camphor, limonene, and carvone, were identified across all cultivars, with Swiss mint and spearmint exhibiting the highest amounts. The study underscores the potential for targeted cultivation to enhance volatile yields and reduce agricultural land use. Notably, chocolate mint demonstrated promise for volatile content, while apple mint excelled in phenolics, suggesting their potential for broader agricultural, pharmaceutical, and food industry production.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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