Food Science and Biotechnology最新文献

This paper explores the impact of encapsulation techniques on bioactive compounds, vitamins, and minerals, which are crucial for delivering bioactive compounds. Due to their instability and reactivity with the environment, encapsulation is often necessary to make these compounds suitable for medical or dietary applications. The evaluation of the kinetic model of bioactives reveals that encapsulation can significantly enhance their stability. However, encapsulation is not without its drawbacks. Incomplete encapsulation can reduce the effectiveness of the bioactives, and complexity of encapsulation processes can hinder widespread adoption. Interactions between the encapsulated materials and the encapsulating agents may also impact the release and bioavailability of the bioactives. It also presents perspectives for future research aimed at overcoming the limitations and enhancing the effectiveness of encapsulation. As research continues to advance, encapsulation is poised to play critical role in improving the delivery and stability of bioactive compounds, benefiting the food, pharmaceutical, and cosmetic industries.

Jackfruit seeds are a highly nutritious, underutilized byproduct that can combat malnutrition and promote a healthy diet. This review evaluates the effects of jackfruit seed flour (JSF) on extrusion and bakery processing, examining its nutritional, functional, and physical properties. Comprehensive analysis showed that JSF in extruded and bakery products improves their nutritional properties and increases functional properties such as bulk density and water holding capacity, whereas it decreases oil holding capacity and expansion ratio. Furthermore, the textural and colour properties became poorer with the higher concentration of JSF due to the absence of gluten. Consumer studies revealed that the overall acceptability of extruded products containing JSF was higher than that of bakery products with similar substitutions. However, optimal formulations are needed to balance nutritional enhancement with desirable textural properties, and the sustainable utilization of this byproduct can lead to the development of a variety of nutritious food products.

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The oral consumption of collagen hydrolysates derived from various animal tissues has been demonstrated to have beneficial effects on skin health, particularly in combating the signs of aging. Here in this study, a novel animal-derived FS-Collagen hydrolysates were developed and its effects against skin aging was analyzed in a new mice skin aging model established through a combination of UV irradiation and d-galactose induction. 8 Weeks of oral FS-Collagen administration demonstrated significant protective effects against skin aging in mice, evidenced by the preservation of the skin’s macroscopic appearance, the restoration of skin composition and structure, an enhancement in antioxidant capacity and the inhibition of inflammation. Additionally, FS-Collagen safeguards skin barrier integrity and cellular connections, particularly by maintaining the expression levels of Dsg1 and Jam-A. In summary, the FS-Collagen exhibits positive effects in countering skin aging and holds promise as an alternative functional nutrition supplement for anti-skin aging care.

Liquid chromatography-diode array detection (HPLC-DAD) and ultra-high-performance liquid chromatography (UHPLC)-electrospray ionization tandem mass spectrometry (ESI-MS/MS) methods were investigated for the simultaneous determination of five bioactive compounds in the rhizome and tuberous root of Curcuma longa L. (turmeric). These belonging to the two chemical groups: three curcuminoids (curcumin, bisdemethoxycurcumin, and demethoxycurcumin) and two sesquiterpenoids (ar-turmerone and bisacurone). The established analytical method was validated based on AOAC guidelines for specificity, linearity, accuracy, and precision. Additionally, the system suitability test and measurement uncertainty were also estimated. The validated method was successfully applied to evaluate the quality of 25 commercial turmeric samples. This proposed method can be applied in practice for the quality control indicator of turmeric, such as its functionality and stability. Therefore, the development of this analytical method represents a significant advancement in the quality assessment of turmeric, offering a valuable tool for food industries reliant on this particular spice and ingredient.

This study investigated the potential of tteokbokki sauce meeting the functional labeling system (TSF) with resistant maltodextrin on muscle atrophy using dexamethasone-induced C2C12 myotubes and hindlimb immobilization (HI)-induced C57BL/6J mice. TSF significantly improved cell viability, myotube diameter, and fusion index in C2C12 myotubes. Furthermore, TSF effectively mitigated HI-induced muscle atrophy in mice, enhanced grip strength, and increased muscle mass. At the molecular level, TSF upregulated proteins related to muscle protein synthesis (IGF-1/Akt/mTOR) and mitochondrial biogenesis (SIRT1/PGC-1α), while downregulating proteins associated with muscle protein degradation (Fbx32/FoxO3a/MuRF1). This dual action highlights the potential of TSF to promote muscle health and prevent muscle atrophy. Our findings suggest that TSF holds promise as a functional food ingredient for treating muscle atrophy. Developing a sauce with anti-muscle atrophy properties opens new avenues for creating novel health-promoting food products.

A variety of variables influence food texture, two of which are gelation and emulsification. Protein interactions have an important role in influencing gelation and emulsifying properties. The utilization of plant proteins in the development of food systems is a prominent subject within the current protein transition paradigm. Plant proteins diminish gel strength compared to dairy proteins. Protein providers prefer to create their own networks rather than rely on tight ties. It may be feasible to resolve these challenges if the interactions between plant and dairy proteins are known at all sizes, from molecular to macroscopic. Therefore, the proteins and dairy proteins are the main emphasis of this review. The role of these proteins in interacting with food matrices is also discussed. Additionally, this data gives information on worldwide research trends. Finally, a glimpse into the future was discussed.

In this study, Chinese cabbage (Brassica rapa L. ssp. pekinensis) roots were solvent fractioned, and their antioxidant and anti-inflammatory effects were investigated. The antioxidant capacity (DPPH and ABTS radicals, oxygen radical absorbance capacity, and cupric reducing antioxidant capacity) was the highest in the ethyl acetate fraction (CREE) at 26.74, 69.81, 253.23, and 54.77 mg TEAC/g, respectively. The inflammatory responses were evaluated in RAW 264.7 cells stimulated with lipopolysaccharide (1 µg/mL). CREE decreased nitric oxide and prostaglandin E2 by 53.37% and 16.30%, respectively. Pro-inflammatory cytokines such as tumor necrosis factor-α, interleukin-1β, and interleukin-6 were inhibited by 36.85%, 62.99%, and 54.78%, respectively. Furthermore, inducible nitric oxide synthase, cyclooxygenase-2, and interleukin-6 genes were inhibited by 43.38%, 24.23%, and 80.85%, respectively. The results suggest that CREE is responsible for its antioxidant and anti-inflammatory effects.

Our study sought to investigate how the fluidized-bed agglomeration process, incorporating sugar and sugar alcohol binders, affects the physical and rheological properties of milk protein isolate (MPI)–guar gum (GG) mixtures. The agglomerated MPI-GG mixtures (AMGs) consisted of larger and more porous particles with a uniform particle size distribution and showed better solubility compared to non-agglomerated MG (NMG). Additionally, the agglomeration process with binders improved powder flowability by reducing powder cohesion. However, AMGs exhibited lower apparent viscosity and viscoelastic moduli than NMG, and these values decreased with higher binder concentrations because the presence of sugar and sugar alcohol binders promoted the depletion interaction between MPI and GG. This finding was supported by confocal laser scanning microscopic images, which showed more and larger GG lumps in AMGs than in NMG. Our findings may contribute to the utilization of AMGs in various foods including dairy products.

In this study, egg yolk-free mayonnaise was produced by replacing egg yolk with rice protein (RP) and the preparation conditions were standardized to obtain rheological properties similar to those of commercial mayonnaise. Specifically, RP was isolated at pH 2 to address its insolubility issues in acidic conditions, aiming to enable direct application in acidic foods such as mayonnaise. All mayonnaise samples showed shear thinning properties, and the yield stress increased with the increase in RP and xanthan gum (XG) content, compared to mayonnaise containing egg yolk. Moreover, comparing the viscoelasticity of commercial mayonnaise with that of mayonnaise containing 0.1 or 0.2 wt% XG revealed an increase in storage modulus and loss modulus with the rise in RP and XG content. These results confirmed that RP isolated at pH 2 could be used to prepare mayonnaise as a natural emulsifier to replace egg yolk.

The characteristics of proteins extracted from two kinds of edible insects (Gryllus Bimaculatus and Tenebrio Molitor, for G.B and T.M, respectively) were compared after roasting at 180 °C for 15 min and 200 °C for 10 min, respectively. The amino acid content decreased by roasting, and the degree of decrease varied depending on the type of edible insect and roasting temperature. Antioxidant activity increased by 5.2–11.3% following roasting, with no significant differences by roasting temperature. The results of Infrared (IR) spectrum and gas chromatography (GC) analysis revealed that compounds contributing to a strong waxy scent and sour taste decreased, whereas those associated with aroma and floral scent increased as a result of roasting. In conclusion, roasting led to an enhancement in the olfactory characteristics of proteins extracted from edible insects, and roasting at 180 °C for 20 min for G.B and 200 °C for 15 min for T.M could be considered optimal.