Gisela Gerardi, M. Cavia-Saiz, P. Muñiz, Gloria López-Gámez, María Asunción López-Bascón, R. del Pino-García
{"title":"Effects of a Functional Product Derived from Beet Molasses Vinasse on Blood Pressure and Endothelial Function in Hypertensive Rats","authors":"Gisela Gerardi, M. Cavia-Saiz, P. Muñiz, Gloria López-Gámez, María Asunción López-Bascón, R. del Pino-García","doi":"10.3390/foods2023-15018","DOIUrl":"https://doi.org/10.3390/foods2023-15018","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319651","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}
{"title":"Willingness to Adopt E-Commerce by Farmers in Naic, Cavite, as a Means for Sales during the COVID-19 Pandemic","authors":"Dave Joseph S. Oblena, Gerieka R. Anapi","doi":"10.3390/foods2023-15021","DOIUrl":"https://doi.org/10.3390/foods2023-15021","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"45 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319761","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}
Laleh Mozafari, M. Cano-Lamadrid, L. Martínez-Zamora, Rosa Zapata, F. Artés–Hernández
{"title":"Effect of Ultrasound-Assisted Extraction with Probe or Bath on Total Phenolics from Tomato and Lemon By-Products","authors":"Laleh Mozafari, M. Cano-Lamadrid, L. Martínez-Zamora, Rosa Zapata, F. Artés–Hernández","doi":"10.3390/foods2023-15006","DOIUrl":"https://doi.org/10.3390/foods2023-15006","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319729","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}
Gamze Nil Yazici, Isilay Yilmaz, Tansu Taşpinar, M. Ozer
: Inulin is a molecule, namely, a functional dietary fiber from non-digestible carbohydrates, and is generally utilized in pasta production at concentrations or replacement ratios of 0.5–20%. As highlighted in this study, the optimum cooking time and swelling index of inulin-added pasta ranged between 5.0–14.0 min and 1.5–2.6 g/g, respectively. The protein content generally decreased, whereas dietary fiber increased with the addition of inulin to pasta formulations. Therefore, lower starch hydrolysis and glycemic index could be achieved with inulin enrichment in pasta. However, more in vitro and in vivo digestion studies are still needed to evaluate its beneficial effects on human health.
{"title":"Application of Inulin in Pasta: The Influence on Technological and Nutritional Properties and on Human Health—A Review","authors":"Gamze Nil Yazici, Isilay Yilmaz, Tansu Taşpinar, M. Ozer","doi":"10.3390/foods2023-14967","DOIUrl":"https://doi.org/10.3390/foods2023-14967","url":null,"abstract":": Inulin is a molecule, namely, a functional dietary fiber from non-digestible carbohydrates, and is generally utilized in pasta production at concentrations or replacement ratios of 0.5–20%. As highlighted in this study, the optimum cooking time and swelling index of inulin-added pasta ranged between 5.0–14.0 min and 1.5–2.6 g/g, respectively. The protein content generally decreased, whereas dietary fiber increased with the addition of inulin to pasta formulations. Therefore, lower starch hydrolysis and glycemic index could be achieved with inulin enrichment in pasta. However, more in vitro and in vivo digestion studies are still needed to evaluate its beneficial effects on human health.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319552","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}
Chia Hau Lee, Norfadilah Hamdan, Bemgba Bevan Nyakuma, Haryati Jamaluddin, Syie Luing Wong, K. Wong, Ting-Hun Lee
: Edible Bird ’ s Nest (EBN) is a valuable and nutritious food tonic made from the saliva of Swiftlet birds. EBN has been consumed for centuries due to its high nutritional value. Proteins are the main nutrient in EBN. However, studies investigating the functional proteins in EBN are still limited. Therefore, the present study aims to characterize the functional proteins from EBN using proteomic-based techniques. In addition, the molecular characteristics of the functional proteins were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that 0.951 ± 0.03 mg/mL of functional proteins were successfully extracted from the EBN. Several distinct protein bands in the range of 35 – 135 kDa were profiled from the EBN. Using ultrahigh performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS-MS), a total of 51 proteins were identified from the EBN. The protein sequences were processed in the BIOPEP database to predict the potential biological activity of EBN proteins. The prediction results suggest that the EBN proteins potentially possess antioxidant, anti-inflammatory, immunostimulatory, antitamnestic, antihypertensive (angiotensin converting enzyme (ACE) inhibitors), antidiabetic (alpha-glucosidase inhibitors, alpha-amylase inhibitors, dipeptidyl peptidase IV inhibitors) and antithrombotic properties. The antioxidant properties [DPPH scavenging activity (20.84% ± 3.43) and ABTS scavenging activity (31.49% ± 1.66)] and anti-inflammatory properties [inhibition of nitric oxide (NO) production (21.30% ± 4.41) and inhibition of albumin denaturation (25.30% ± 0.32)] were experimentally validated. In conclusion, the re-sults suggest that functional proteins from EBN are potentially functional ingredients in the nutraceutical and food industries.
{"title":"Characterization of Functional Proteins from Edible Bird’s Nest Using Proteomic Techniques in Combination with Bioinformatics Analyses","authors":"Chia Hau Lee, Norfadilah Hamdan, Bemgba Bevan Nyakuma, Haryati Jamaluddin, Syie Luing Wong, K. Wong, Ting-Hun Lee","doi":"10.3390/foods2023-15008","DOIUrl":"https://doi.org/10.3390/foods2023-15008","url":null,"abstract":": Edible Bird ’ s Nest (EBN) is a valuable and nutritious food tonic made from the saliva of Swiftlet birds. EBN has been consumed for centuries due to its high nutritional value. Proteins are the main nutrient in EBN. However, studies investigating the functional proteins in EBN are still limited. Therefore, the present study aims to characterize the functional proteins from EBN using proteomic-based techniques. In addition, the molecular characteristics of the functional proteins were analyzed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that 0.951 ± 0.03 mg/mL of functional proteins were successfully extracted from the EBN. Several distinct protein bands in the range of 35 – 135 kDa were profiled from the EBN. Using ultrahigh performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry (UHPLC-Q-TOF-MS-MS), a total of 51 proteins were identified from the EBN. The protein sequences were processed in the BIOPEP database to predict the potential biological activity of EBN proteins. The prediction results suggest that the EBN proteins potentially possess antioxidant, anti-inflammatory, immunostimulatory, antitamnestic, antihypertensive (angiotensin converting enzyme (ACE) inhibitors), antidiabetic (alpha-glucosidase inhibitors, alpha-amylase inhibitors, dipeptidyl peptidase IV inhibitors) and antithrombotic properties. The antioxidant properties [DPPH scavenging activity (20.84% ± 3.43) and ABTS scavenging activity (31.49% ± 1.66)] and anti-inflammatory properties [inhibition of nitric oxide (NO) production (21.30% ± 4.41) and inhibition of albumin denaturation (25.30% ± 0.32)] were experimentally validated. In conclusion, the re-sults suggest that functional proteins from EBN are potentially functional ingredients in the nutraceutical and food industries.","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319808","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}
Mayra Paredes-Escobar, M. Igual, Johana Ortíz-Ulloa, Xavier Carrera, J. Martínez-Monzó, P. García-Segovia
{"title":"Study of Essential Amino Acids’ Bioaccessibility in a Quinoa (Chenopodium quinoa Willd.) and Amaranth (Amaranthus caudatus) Supplements for Ecuadorian Adolescents","authors":"Mayra Paredes-Escobar, M. Igual, Johana Ortíz-Ulloa, Xavier Carrera, J. Martínez-Monzó, P. García-Segovia","doi":"10.3390/foods2023-15001","DOIUrl":"https://doi.org/10.3390/foods2023-15001","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319659","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}
P. R. Thani, J. Mani, Joel B. Johnson, Surya P. Bhattarai, Tieneke Trotter, K. Walsh, M. Naiker
{"title":"Comparison of Health-Benefiting Phytoconstituents in the Seeds of Australian-Grown Nigella sativa Genotypes","authors":"P. R. Thani, J. Mani, Joel B. Johnson, Surya P. Bhattarai, Tieneke Trotter, K. Walsh, M. Naiker","doi":"10.3390/foods2023-15009","DOIUrl":"https://doi.org/10.3390/foods2023-15009","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319740","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}
Nerea Faubel, V. Blanco-Morales, Reyes Barberá, G. García-Llatas
{"title":"Impact of Colonic Fermentation of Plant Sterol-Enriched Rye Bread on Gut Microbiota and Metabolites","authors":"Nerea Faubel, V. Blanco-Morales, Reyes Barberá, G. García-Llatas","doi":"10.3390/foods2023-15012","DOIUrl":"https://doi.org/10.3390/foods2023-15012","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"132 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319605","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}
M. Lombardo, Elena Guseva, M. Perrone, Gianluca Rizzo, Elvira Padua
{"title":"Impact of COVID-19 Lockdowns on Food Security, Sustainable Food Supply, and Health in Italy: Insights from a Study on Eating Habits and Physical Activity","authors":"M. Lombardo, Elena Guseva, M. Perrone, Gianluca Rizzo, Elvira Padua","doi":"10.3390/foods2023-15007","DOIUrl":"https://doi.org/10.3390/foods2023-15007","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319671","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}
Sukan Braspaiboon, S. Osiriphun, Prasit Peepathum, W. Mitranun, W. Jirarattanarangsri, S. Surawang, Thunnop Loakuldilok, Nut Koonrungseesomboon
{"title":"Developing a Nutrient-Rich Rice Protein Drink for Athletes Using Protease G6 Enzyme","authors":"Sukan Braspaiboon, S. Osiriphun, Prasit Peepathum, W. Mitranun, W. Jirarattanarangsri, S. Surawang, Thunnop Loakuldilok, Nut Koonrungseesomboon","doi":"10.3390/foods2023-15002","DOIUrl":"https://doi.org/10.3390/foods2023-15002","url":null,"abstract":"","PeriodicalId":505782,"journal":{"name":"Foods 2023","volume":"81 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139319730","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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