I. Piasecka, A. Górska, Marko Obranović, S. Kalisz, Ana Dobrinčić, Erika Dobroslavić, E. Ostrowska-Ligȩza, R. Brzezińska, V. Dragović-Uzelac
: Berry fruit seeds should be treated as a valuable waste product of fruit industry. In the following study oils from cranberry, black currant, red currant, strawberry and chokeberry seeds were extracted by conventional and pressurized liquid extraction. The quality of oils was assessed by determining oxidative stability (onset and maximum time of induction) with the use of pressure differential scanning calorimetry, fatty acids composition by gas chromatography and health indices, such as atherogenicity, thrombogenicity and hypocholesterolemic indexes. Additionally, health-promoting index was calculated. It was found that fatty acid profile was not affected when pressurized liquid extraction was used. Major fatty acid in the studied oils was linoleic acid ranging from 36% for cranberry seed oil to 69% for chokeberry seed oil, followed by α -linolenoic acid in case of cranberry, strawberry and redcurrant seed oils or by oleic acid for chokeberry and blackcurrant seed oils. The oxidative stability of fats extracted with the use of pressurized solvent was significantly lower, comparing to oils obtained in conventional extraction process e.g., maximum induction time for conventionally extracted chokeberry seed oil was 40.74 ± 0.66 min and 9.24 ± 0.57 min when pressurized liquid extraction was applied. The studied oils had low values of atherogenicity and thrombogenicity indexes, what with combination with high values of hypocholesterolemic index allow to qualify them for high nutritional quality oils. However, further studies, regarding process optimization in order to obtain oils with improved quality, mainly better oxidative stability, is needed.
{"title":"The Quality Assessment of Oils Obtained from Berry Fruit Seeds Using Pressurized Liquid Extraction","authors":"I. Piasecka, A. Górska, Marko Obranović, S. Kalisz, Ana Dobrinčić, Erika Dobroslavić, E. Ostrowska-Ligȩza, R. Brzezińska, V. Dragović-Uzelac","doi":"10.3390/foods2023-15138","DOIUrl":"https://doi.org/10.3390/foods2023-15138","url":null,"abstract":": Berry fruit seeds should be treated as a valuable waste product of fruit industry. In the following study oils from cranberry, black currant, red currant, strawberry and chokeberry seeds were extracted by conventional and pressurized liquid extraction. The quality of oils was assessed by determining oxidative stability (onset and maximum time of induction) with the use of pressure differential scanning calorimetry, fatty acids composition by gas chromatography and health indices, such as atherogenicity, thrombogenicity and hypocholesterolemic indexes. Additionally, health-promoting index was calculated. It was found that fatty acid profile was not affected when pressurized liquid extraction was used. Major fatty acid in the studied oils was linoleic acid ranging from 36% for cranberry seed oil to 69% for chokeberry seed oil, followed by α -linolenoic acid in case of cranberry, strawberry and redcurrant seed oils or by oleic acid for chokeberry and blackcurrant seed oils. The oxidative stability of fats extracted with the use of pressurized solvent was significantly lower, comparing to oils obtained in conventional extraction process e.g., maximum induction time for conventionally extracted chokeberry seed oil was 40.74 ± 0.66 min and 9.24 ± 0.57 min when pressurized liquid extraction was applied. The studied oils had low values of atherogenicity and thrombogenicity indexes, what with combination with high values of hypocholesterolemic index allow to qualify them for high nutritional quality oils. However, further studies, regarding process optimization in order to obtain oils with improved quality, mainly better oxidative stability, is needed.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"78 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139177481","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}
: Edible mushrooms have played a significant role in dietary habits, culinary traditions, folk medicine, myths and culture since ancient times. This study aims to understand if regular consumption of edible mushrooms as a part of a balanced diet can have some specific beneficial effects on health, especially in preventive medicine. PubMed and Google Scholar were screened for relevant literature reviews, and five articles were included in this work. Overall, mushroom dietary intake was associated with reduced neoplasm incidence, particularly breast cancer, improved glucose, lipid, and vitamin D levels. However, changes in cholesterol levels were not detected in all studies, and no significant effect was shown for modifications in blood pressure and body weight. In conclusion, the evidence available suggests that a balanced diet including a serving of edible mush-rooms at least two-to-three times a week may decrease cancer and metabolic risk in the long run, thus contributing to reducing all-cause mortality risk. The quality of mushrooms and their nutritional characteristics is fundamental to ensure consumer product safety. Further studies should investigate in more depth the effects on health of different mushroom species consumed regularly and the exact minimum amount associated with significant benefits.
:自古以来，食用菌在饮食习惯、烹饪传统、民间医药、神话和文化中都扮演着重要角色。本研究旨在了解，作为均衡饮食的一部分，经常食用食用菌是否会对健康产生一些特定的有益影响，尤其是在预防医学方面。我们在 PubMed 和 Google Scholar 上筛选了相关的文献综述，并将五篇文章纳入了本研究。总体而言，蘑菇饮食摄入量与肿瘤发病率（尤其是乳腺癌）的降低、葡萄糖、血脂和维生素 D 水平的改善有关。不过，并非所有研究都能检测到胆固醇水平的变化，血压和体重的变化也没有显示出明显的效果。总之，现有证据表明，每周至少两到三次食用蘑菇的均衡饮食可降低癌症和代谢风险，从而有助于降低全因死亡风险。蘑菇的质量及其营养特性是确保消费品安全的基础。进一步的研究应更深入地调查经常食用不同种类的蘑菇对健康的影响，以及能带来显著益处的确切最低食用量。
{"title":"Dietary Consumption of Edible Mushrooms for Disease Prevention: A Literature Overview","authors":"M. Antonelli, Davide Donelli","doi":"10.3390/foods2023-15049","DOIUrl":"https://doi.org/10.3390/foods2023-15049","url":null,"abstract":": Edible mushrooms have played a significant role in dietary habits, culinary traditions, folk medicine, myths and culture since ancient times. This study aims to understand if regular consumption of edible mushrooms as a part of a balanced diet can have some specific beneficial effects on health, especially in preventive medicine. PubMed and Google Scholar were screened for relevant literature reviews, and five articles were included in this work. Overall, mushroom dietary intake was associated with reduced neoplasm incidence, particularly breast cancer, improved glucose, lipid, and vitamin D levels. However, changes in cholesterol levels were not detected in all studies, and no significant effect was shown for modifications in blood pressure and body weight. In conclusion, the evidence available suggests that a balanced diet including a serving of edible mush-rooms at least two-to-three times a week may decrease cancer and metabolic risk in the long run, thus contributing to reducing all-cause mortality risk. The quality of mushrooms and their nutritional characteristics is fundamental to ensure consumer product safety. Further studies should investigate in more depth the effects on health of different mushroom species consumed regularly and the exact minimum amount associated with significant benefits.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"2005 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139277740","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}
Ada-Jesus Mercy Okechukwu, E. Okeke, Kingsley Nnaechetam Eze, W. C. F. Ezeorba, T. Ezeorba
{"title":"Insight into the Alpha-Glucosidase Inhibitory Potentials of Curcuma longa Methanolic Extracts and Phytochemicals: An In Vitro and In Silico Study","authors":"Ada-Jesus Mercy Okechukwu, E. Okeke, Kingsley Nnaechetam Eze, W. C. F. Ezeorba, T. Ezeorba","doi":"10.3390/foods2023-15514","DOIUrl":"https://doi.org/10.3390/foods2023-15514","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139308906","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}
Marta Palma-Morales, Alessandro Balzani, Jesús R. Huertas, L. Mercolini, Celia Rodríguez-Pérez
{"title":"Characterisation and Quantification of Phenolic Compounds in Honeys from Sierra Nevada (Granada)","authors":"Marta Palma-Morales, Alessandro Balzani, Jesús R. Huertas, L. Mercolini, Celia Rodríguez-Pérez","doi":"10.3390/foods2023-15513","DOIUrl":"https://doi.org/10.3390/foods2023-15513","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"336 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309532","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}
H. G. A. S. Samarasinghe, Dona Chamara Kumari Illeperuma, K. Gunathilake
{"title":"Comparative Cytotoxic Assessment of Hydro-Methanolic Extracts Derived from Ripe Morinda citrifolia L. Fruit (Fresh, Dried, Pasteurized Juice) and Dried Seeds on Eukaryotic Normal and Carcinogenic Cellular Models","authors":"H. G. A. S. Samarasinghe, Dona Chamara Kumari Illeperuma, K. Gunathilake","doi":"10.3390/foods2023-15511","DOIUrl":"https://doi.org/10.3390/foods2023-15511","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"100 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139307030","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}
David Gimeno-Martínez, M. Igual, P. García-Segovia, J. Martínez-Monzó, Juliana Navarro-Rocha
: Five varieties of industrial hemp ( Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative source of nutritional compounds due to their fat, carbohydrate and protein content. The lipid fraction can account for 35% of the total composition of hemp seeds; therefore, the aim of this study was to determine their fat content, focusing mainly on the characterisation of the fatty acid profile of the different varieties of hemp seeds through gas chromatography with a flame ionisation detector for possible use of the whole grains or the oil extracted from them. The fat content of the seeds ranged between 23 and 31% of the total composition, with Earlina 08 FC significantly ( p < 0.05) being the richest in fat content. We also found that 87% of the total fatty acids were unsaturated, being polyunsaturated acids the main group and linoleic acid the most abundant fatty acid. In addition, linoleic acid acts as a precursor of biologically active molecules involved in many physiological processes. Thus, hemp seeds may be considered a valuable source of healthy fatty acids to include in plant-based food formulation, regarding that further studies are being conducted to characterise other nutritional components.
{"title":"Characterisation of the Fat Profile of Different Varieties of Hemp Seeds (Cannabis sativa L.) for Food Use","authors":"David Gimeno-Martínez, M. Igual, P. García-Segovia, J. Martínez-Monzó, Juliana Navarro-Rocha","doi":"10.3390/foods2023-15515","DOIUrl":"https://doi.org/10.3390/foods2023-15515","url":null,"abstract":": Five varieties of industrial hemp ( Cannabis sativa L.; Futura 75, Futura 83, Felina 32, Earlina 08 FC and Henola) were planted to produce grain and then to study their potential as an alternative source of nutritional compounds due to their fat, carbohydrate and protein content. The lipid fraction can account for 35% of the total composition of hemp seeds; therefore, the aim of this study was to determine their fat content, focusing mainly on the characterisation of the fatty acid profile of the different varieties of hemp seeds through gas chromatography with a flame ionisation detector for possible use of the whole grains or the oil extracted from them. The fat content of the seeds ranged between 23 and 31% of the total composition, with Earlina 08 FC significantly ( p < 0.05) being the richest in fat content. We also found that 87% of the total fatty acids were unsaturated, being polyunsaturated acids the main group and linoleic acid the most abundant fatty acid. In addition, linoleic acid acts as a precursor of biologically active molecules involved in many physiological processes. Thus, hemp seeds may be considered a valuable source of healthy fatty acids to include in plant-based food formulation, regarding that further studies are being conducted to characterise other nutritional components.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139307172","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}
L. M. Aguilar-Veloz, J. A. Olguín-Rojas, Diana Gómez-Flores, Cecilia Vázquez-González, Alfredo Salvador Castro-Díaz, Manuel González-Pérez, M. Calderón‐Santoyo, JA Ragazzo-Sánchez
{"title":"Development of Polyphenolics Extracts from Mexican Crops as Natural Antimicrobial Agents for Postharvest Treatments","authors":"L. M. Aguilar-Veloz, J. A. Olguín-Rojas, Diana Gómez-Flores, Cecilia Vázquez-González, Alfredo Salvador Castro-Díaz, Manuel González-Pérez, M. Calderón‐Santoyo, JA Ragazzo-Sánchez","doi":"10.3390/foods2023-15486","DOIUrl":"https://doi.org/10.3390/foods2023-15486","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309867","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}
Ana Campinho, Joana Alves, Rosário Martins, Mónica Vieira, Clara Grosso, C. Delerue-Matos
{"title":"Exploring the Antiradical Potential of Species from Lamiaceae Family: Implications for Functional Food Development in the Context of Neurodegenerative and Neuropsychiatric Diseases","authors":"Ana Campinho, Joana Alves, Rosário Martins, Mónica Vieira, Clara Grosso, C. Delerue-Matos","doi":"10.3390/foods2023-15493","DOIUrl":"https://doi.org/10.3390/foods2023-15493","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311085","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}
Palmira Javier-Pisco, Marta Igual-Ramo, P. García-Segovia, M. J. Pagan-Moreno
{"title":"Ideas Generation for New Aquaculture Products (Sea Bream and Prawns) Developing Using Focus Group by Different Participants Profiles","authors":"Palmira Javier-Pisco, Marta Igual-Ramo, P. García-Segovia, M. J. Pagan-Moreno","doi":"10.3390/foods2023-15221","DOIUrl":"https://doi.org/10.3390/foods2023-15221","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139314759","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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