European Food Research and Technology最新文献

Many studies have reported that procyanidins can improve type 2 diabetes mellitus (T2DM), but the differential efficacy between A-type and B-type procyanidins has not been systematically compared, limiting the development of structure-specific therapies. This study investigated the antidiabetic effects of lotus seed skin procyanidins (LSP) and peanut skin procyanidins (PSP), which were identified by HPLC-Orbitrap-MS analysis to be rich in B-type and A-type procyanidins, respectively. In vitro assays indicated that PSP showed stronger inhibitory activity against α-amylase and α-glucosidase than LSP. In diabetic mice, both LSP and PSP significantly alleviated hyperphagia, polydipsia, dyslipidemia, hepatic steatosis, and oxidative stress. Notably, PSP more effectively improved glucose tolerance, fasting blood glucose (FBG), and hepatic histopathology than LSP. These findings highlight A-type procyanidins as potent multi-target antidiabetic agents, acting through digestive enzyme inhibition, lipid content regulation, and oxidative stress mitigation.

Fermentation is a promising method to improve the quality of whole wheat product. This study compared the performance of Jiaozi starter and baker’s yeast in fermenting whole wheat dough and making steamed bread. Fermentation with the Jiaozi starter significantly increased dough acidity due to the proliferation of lactic acid bacteria (LAB) and altered the dough’s water mobility pattern and dough pasting viscosity profile. Compared with yeast, the dough fermented with Jiaozi starter showed larger holes and higher tan δ. The untargeted metabolomics analysis showed that there was a total of 413 differential metabolites between the Jiaozi starter- and yeast-fermented doughs, and the superclass of organic acids and derivatives accounted for more than 30% of the top 30 differential metabolites. Higher specific volume, springiness and lower starch digestibility were observed for the steamed bread made with Jiaozi starter. These results revealed the underlying unique technological properties of Jiaozi starter in improving the quality of steamed bread.

Fresh Ginkgo biloba seed kernels are nutritious but contain toxic ginkgotoxin (MPN) and its 5′-glucoside (MPNG), limiting their safe consumption. Existing detoxification methods mostly target powdered/homogenized kernels, which are unsuitable for whole-kernel food products. In this study, ultrasound-assisted, microwave-assisted, and static water bath methods were compared and evaluated for the removal of MPN and MPNG from fresh whole Ginkgo biloba seed kernels. Among the three methods, the static water bath method exhibited higher detoxification efficiency (i.e., higher removal rates of MPNG, MPN, and TMPN (the sum of MPN and MPNG)) while better maintaining the integrity of whole seed kernels. Under the selected conditions of the static water bath method (material-to-liquid ratio of 1:20, temperature of 60 °C, duration of 27 h), the removal of MPNG, MPN, and TMPN of ‘Da Fozhi’ variety reached 87.51 ± 1.62%,  91.73 ± 4.69% and 87.87 ± 1.14%, respectively. Additionally, under the same selected conditions, the TMPN removal rates in two other varieties (‘Fo Shou’ and ‘Da Maling’) reached 79.01 ± 3.10% and 70.57 ± 5.67%, respectively. The static water bath method is convenient and low-complexity, achieving a relatively satisfactory detoxification effect for whole Ginkgo biloba seed kernels. This method lays the foundation for the detoxification of Ginkgo biloba seed whole kernels and also provides low-toxic Ginkgo biloba seed whole kernel raw materials for the food processing industry.

A planar solid phase extraction with visual light detection (pSPE–Vis) was developed to screen chlorinated paraffins (CP) in chocolate products and infant formula. The analysis of selected persistent organic pollutants, such as polychlorinated biphenyls, excluded co-elution with CP. Separation and detection of CP in the target zone were obtained after simple-to-perform sample preparation, including a sulfuric acid treatment. The validation study for CP showed recoveries near 100%, a limit of decision of 7.8 ng g⁻¹, and a limit of detection of 15.7 ng g⁻¹ sample. The analysis of 63 samples from the German market revealed CP up to 260 ng g⁻¹ in chocolate products and 54 ng g⁻¹ in infant formula, which underlines the need for CP monitoring in food. The results are comparable with literature data and were evaluated in an interlaboratory test. The pSPE–Vis method is a cost-effective tool for total CP screening. Developed for initial screening, the method enables the detection of CP-contaminated samples, supporting their prioritization for more detailed follow-up analysis by HRMS.

Tomatoes are highly perishable, with post-harvest losses significantly impacting their marketability and shelf life. Proper packaging can mitigate these losses by reducing physiological weight loss (PLW), spoilage, and quality deterioration. This study aimed to evaluate the effect of different packaging films—low-density polyethylene (LDPE), high-density polyethylene (HDPE), polypropylene (PP), shrink film, and cling film—on the storage life and quality attributes of tomatoes (Solanum lycopersicum cv. Punjab Varkha Bahar 4) under ambient (17.4–19 °C, 25–28% RH) and cold (10 ± 1 °C, 90–95% RH) storage conditions. The results indicated that all packaging films significantly reduced PLW, spoilage, and biochemical degradation compared to control fruits. Cling film-wrapped tomatoes exhibited the lowest PLW (3.31% ambient, 3.63% cold) and spoilage (25.70% ambient, 11.11% cold), while maintaining higher fruit firmness (20.56 N force ambient, 21.40 N force cold) and superior biochemical properties, including ascorbic acid (17.16 mg/100 g ambient, 19.22 mg/100 g cold) and total phenolics (2.74 mg/100 g ambient, 2.70 mg/100 g cold). Lycopene content initially increased but declined after 9 days in ambient and 21 days in cold storage. Cling film extended storage life to 9 days in ambient and 21 days in cold conditions, compared to 3 and 7 days, respectively, for control fruits. Overall, cling film was the most effective in preserving tomato quality and extending shelf life by modifying atmospheric conditions, delaying ripening, and reducing metabolic degradation. These findings highlight the potential of optimized packaging solutions for enhancing the post-harvest storage of tomatoes.

Fats play an important role in enhancing flavor, texture, and mouthfeel. However, excessive intake of saturated fatty acids (SFA) and trans fatty acids (TFA) is associated with various health concerns. Oleogels have emerged as innovative lipid-based systems that can structurally and functionally replace traditional fats in various food applications. They offer promising solutions to health and sustainability challenges in the food industry. Additionally, they contribute to sustainability by converting various waste and by-products into value-added products and reducing deforestation and environmental damage caused by industrial palm oil production. The integration of oleogels into food and nutrition systems also supports the Sustainable Development Goals (SDGs) established by the United Nations in various ways. This review provides a comprehensive summary of the latest advancements in oleogel technology, emphasizing its role in sustainable food systems, health-related outcomes, and key regulatory, sustainability, and scalability considerations relevant to its integration into modern food applications. Unlike previous reviews, this review integrates recent innovations in structuring agents, emerging production techniques, impacts of oleogel composition and structuring mechanisms on lipid digestion, nutrient bioavailability, and metabolic consequences.

Despite its abundant protein content, mustard seed remains underutilized as a food source due to its high concentration of glucosinolates and various anti-nutritional factors. While glucosinolates and their degradation products demonstrate potential as deterrents against insect pests, they also restrict the use of mustard seed in both human food and animal feed. Mustard is globally cultivated for oil extraction from its seeds, with seed meals remaining as byproducts after oil extraction. The protein content of these seed meals, commonly referred to as oil cakes, is comparatively higher (32–38%) than that of sesame (17%), flax (16–18%), and chia seeds (16–18%). However, the presence of anti-nutritional factors limits their use, restricting their agricultural application primarily to animal feed ingredients. The relationship between anti-nutritional factors and their applications is inversely proportional: higher concentrations limit their use in feed but enhance their potential as insect pest deterrents. Analytical techniques, including spectrophotometry, titrimetry, High-Performance Liquid Chromatography (HPLC), and Gas Chromatography-Mass Spectrometry (GC-MS), can be used to quantify anti-nutritional factors for determining appropriate feed practices. This review provides a comprehensive overview of the phytochemical composition of seeds and seed meals from brown, black, and white mustard, emphasizing their biological functions in fish feeding and economic relevance in insect pest reduction. The findings reveal that strategic processing can optimize the dual-purpose application of mustard seed meals, simultaneously reducing anti-nutritional factors for enhanced feed value while preserving bioactive compounds for sustainable pest management. This integrated approach effectively maximizes economic value from agricultural byproducts.

The potential of marine organisms as functional foods is increasingly recognized. Red seaweeds Grateloupia turuturu and Porphyra umbilicalis have significant potential considering their bioactive compounds and nutritional value. However, further research is required to address existing knowledge gaps, particularly regarding phytochemical composition and bioactivities. Hydroethanolic and aqueous extracts (infusion and decoction) of G. turuturu and P. umbilicalis were prepared, followed by the quantification of mycosporine-like amino acids (MAAs) using RP-HPLC-DAD/LC-DAD-ESI-MS, and carbohydrates via colorimetry. The effect of the extracts on acetylcholinesterase (AChE) inhibition was assessed using Ellman’s method, and their immunomodulatory/immunostimulatory potential was evaluated in RAW 264.7 cells through nitric oxide (NO) release. Results showed that P. umbilicalis contained greater levels of MAAs per gram of extract and dry weight than G. turuturu in both hydroethanolic and aqueous extracts. Porphyra-334 was the dominant MAA in P. umbilicalis, while shinorine was in G. turuturu. Aqueous extracts contained higher carbohydrate levels than the hydroethanolic extracts. P. umbilicalis decoction showed the highest carbohydrate content per % of extract, while G. turuturu decoction had the highest content per g of dw. All extracts inhibited AChE above 20%, with P. umbilicalis decoction producing nearly 50% inhibition. Regarding immunomodulation, G. turuturu decoction at 0.20 mg mL⁻¹ induced the greatest increase in NO production relative to control (153.17%). Exposure to P. umbilicalis aqueous extracts at 0.02 mg mL⁻¹ resulted in the highest NO production. MAAs and carbohydrates are likely responsible for these bioactivities. These findings emphasize the potential of both seaweeds as valuable functional foods.

Fishery by-products represent a valuable yet underutilized source of bioactive lipids with potential applications in food, nutraceutical, and cosmetic industries. In this context, Supercritical fluid extraction (SFE) represents a promising approach for obtaining high-quality extracts without solvent-related safety concerns. This study aims at investigating a sustainable process to obtain extracts rich in bioactive compounds for pharmaceutical and nutraceutical applications from fishing by-products, referring to all the fish that are caught but do not satisfy the market requirements for size or shape. The extraction parameters were determined using a 3-variables Box–Behnken Design (time, temperature and pressure). The 100 min, 400 bar and 40 °C process was selected and applied to five different fish species. In each extract vitamin D₃ and 7-dehydrocholesterol were quantified using HPLC-DAD and the fatty acids profile was characterized in GC-MS. The waste products, especially those from sardine and anchovy, exhibited a noteworthy vitamin D3, 7-dehydrocholesterol, and omega-3 fatty acids composition. This research represents a further step in daily fishing waste reuse as a source of high-value extracts.

Refined wheat flour is widely used in bread making due to its favourable technological properties. However, it provides limited nutritional benefits, particularly with respect to dietary fiber, micronutrients, and bioactive compounds. This study evaluated the effects of substituting refined wheat flour with selected cereal and pulse flours—namely rye, oat, and whole wheat, wheat bran, chickpea, and lentil flours—on the nutritional composition and mineral bioaccessibility of bread. Oat, lentil, and chickpea flours were incorporated at 10% and 20% substitution level, while rye, whole wheat, and bran breads were prepared in accordance with the Turkish Food Codex Communiqué. Chemical analyses included total phenolic content, phytate concentration, and mineral composition. In vitro mineral bioaccessibility was examined, with additional estimation by phytate-to-mineral molar ratios. The addition of cereal and pulse flours to refined wheat flour significantly increased the contents of dietary fiber, iron, zinc, total phenolics, and phytate in the bread samples (p < 0.05). Although higher phytate levels reduced iron bioaccessibility in all bread formulations, bread samples containing oat, lentil, and chickpea flours demonstrated significantly higher zinc bioaccessibility than the control bread (p < 0.05). These findings suggest that partial substitution (10–20%) of refined wheat flour with cereal and pulse flours can substantially enhance the nutritional value of bread, improving mineral availability while mitigating, to some extent, the inhibitory effects of phytate. Such formulations appear feasible for practical bread production and may contribute to dietary improvement. The findings serve as a basis for the food industry in the development of nutritionally improved breads that combine enhanced nutritional profiles with higher mineral bioavailability.