JSFA reports最新文献_第3页

Valorizing sunflower processing byproducts for a sustainable bioeconomy: Fungal fermentation and characterization of hulls and screens 向日葵加工副产品的可持续生物经济增值：真菌发酵和壳和筛的表征

IF 1.1

JSFA reports

Pub Date : 2025-03-31 DOI: 10.1002/jsf2.70007

Santosh Thapa, William R. Gibbons, Bishnu Karki

Background

Sunflower hulls (SFH) and screens (SFS) are byproducts of sunflower seed processing with limited alternative applications. This study investigates the submerged fermentation of SFH and SFS by Aureobasidium pullulans-(Ap), Trichoderma reesei-(Tr), Aspergillus oryzae-(Ao), Neurospora crassa-(Nc), and Aspergillus niger-(An) to alter their chemical composition and enhance nutritional value for their value-added applications such as functional feed ingredients and sources of bioactive phenolics.

Results

Chemical characterization revealed high crude fiber (CF) (>34%) and low crude protein (CP) (<11%) in both the SFH and SFS. During fermentation, pH profiles varied significantly, with An demonstrating substantial acidification. Protein distribution in pellet and supernatant fractions was influenced by substrate composition and fungal strains. After 5 days, Nc and An significantly increased CP in SFH pellets (p < 0.05), while Ao, Tr, Nc, and An increased CP in SFS pellets (p < 0.05). The CF content of SFH reduced significantly post-fermentation, with Ao showing the highest reduction (p < 0.05), whereas SFS remained unchanged. Except for Nc, all fungal strains significantly increased total phenolic content (TPC) in both SFH and SFS after 5 days of fermentation (p < 0.05), correlating with enhanced antioxidant activity. Additionally, Ao, Tr, and An significantly reduced phytic acid in SFS (p < 0.05). Overall, An exhibited the best performance, enhancing CP, TPC, and antioxidant activity while reducing antinutrients like CF and phytic acid levels.

Conclusion

The findings suggest that fungal fermentation effectively modulates the applicability of SFH and SFS as functional feed ingredients and/or sources of bioactive phenolics, thereby providing a sustainable approach to valorize these agricultural byproducts.

葵花籽壳（SFH）和筛子（SFS）是葵花籽加工的副产品，具有有限的替代应用。本研究通过普鲁兰金黄色葡萄霉-(Ap)、里氏木霉-(Tr)、米曲霉-(Ao)、粗神经孢子菌-(Nc)和黑曲霉-(An)对SFH和SFS进行深层发酵，以改变其化学成分，提高其营养价值，并将其作为功能性饲料原料和生物活性酚类物质的来源。结果SFS和SFH的化学表征均显示高粗纤维（CF）（>34%）和低粗蛋白质（CP）（<11%）。在发酵过程中，pH值变化显著，a显示出明显的酸化。蛋白质在颗粒和上清馏分中的分布受底物组成和真菌菌株的影响。5 d后，Nc和An显著提高SFH颗粒CP (p < 0.05)， Ao、Tr、Nc和An显著提高SFS颗粒CP （p < 0.05）。发酵后SFH的CF含量显著降低，其中Ao降低幅度最大（p < 0.05），而SFS则保持不变。除Nc外，发酵5 d后，所有真菌菌株均显著提高了SFH和SFS的总酚含量（p < 0.05），与抗氧化活性增强相关。此外，Ao、Tr和An显著降低了SFS中的植酸（p < 0.05）。总体而言，a表现出最好的性能，提高了CP、TPC和抗氧化活性，同时降低了CF和植酸等抗营养素的水平。结论真菌发酵可有效调节SFH和SFS作为功能性饲料原料和/或生物活性酚类物质来源的适用性，从而为这些农业副产品的可持续发展提供了途径。

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引用次数: 0

From barnyard to boarding pass: Exploring livestock's world tour 从谷仓到登机牌：探索牲畜的世界之旅

IF 1.1

JSFA reports

Pub Date : 2025-03-30 DOI: 10.1002/jsf2.70002

R. K. Warne, S. Cleaveland, A. L. Chaber

Background

Growing global demand for meat and milk has fuelled an increase in the trade in animal products, but there is still little awareness of the magnitude and characteristics of the trade in live animals. In this study, we investigated the international trade of 12 live food-producing animal species, including poultry (‘chickens’, ‘ducks’, ‘geese’ and ‘turkeys’), ruminants (‘cattle’, ‘sheep’, ‘goats’, ‘camels’ and ‘buffalo’), pigs and ‘other’ food-producing animals (‘rabbits and hares’ and ‘horses’) as reported to the FAOStat database between 2005 and 2021.

Results

The analysis revealed that international trade in most species had increased over the study period. Chickens were numerically the most traded species with an average of 1.4 billion live chickens internationally traded annually. Live export of chickens demonstrated the greatest growth over the study period, with an estimated additional 58 million animals traded each year. Intercontinental trade was also substantial, contributing to 10% or more of the international trade in eight of the 12 species. Many countries were also bidirectional traders for multiple species. The Netherlands, Germany and Poland were among both the highest importers and highest exporters for multiple species between 2019 and 2021.

Conclusion

This study provides valuable insight on the scale and trends in the international trade in livestock to inform regulations and practices that might be needed to mitigate potential threats associated with livestock movements, including disease emergence and spread, poor animal welfare, antimicrobial resistance and environmental degradation, while supporting demands and need for livestock-based foods.

全球对肉类和牛奶的需求不断增长，推动了动物产品贸易的增长，但人们对活体动物贸易的规模和特点仍然知之甚少。在这项研究中，我们调查了2005年至2021年期间向粮农组织统计数据库报告的12种活的粮食生产动物的国际贸易，包括家禽（“鸡”、“鸭”、“鹅”和“火鸡”）、反刍动物（“牛”、“羊”、“骆驼”和“水牛”）、猪和“其他”粮食生产动物（“兔子和野兔”和“马”）。结果分析显示，在研究期间，大多数物种的国际贸易有所增加。从数量上看，鸡是交易量最大的品种，平均每年有14亿只活鸡在国际上交易。在研究期间，活鸡出口增长最快，估计每年增加5800万只。洲际贸易也相当可观，在12种中有8种占国际贸易的10%或更多。许多国家也是多种物种的双向贸易商。2019年至2021年期间，荷兰、德国和波兰是多个物种的最大进口国和最大出口国。本研究提供了有关国际牲畜贸易规模和趋势的宝贵见解，为可能需要的法规和做法提供信息，以减轻与牲畜流动相关的潜在威胁，包括疾病的出现和传播、动物福利不良、抗菌素耐药性和环境退化，同时支持对牲畜食品的需求和需求。

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引用次数: 0

Chemical composition of wild populations of Thymus vulgaris and Satureja montana in central Catalonia, Spain 西班牙加泰隆尼亚中部野生百里香和蒙大拿百里香的化学成分

IF 1.1

JSFA reports

Pub Date : 2025-03-21 DOI: 10.1002/jsf2.70005

Sira Capdevila, Dolors Grau, Roser Cristóbal, Eva Moré, Xavier De las Heras

Background

This study is devoted to determining the chemical composition of essential oils obtained from 13 wild populations of thyme (Thymus vulgaris L.) and 14 populations of winter savory (Satureja montana L.) from the Solsonès region of Catalonia, Spain. The essential oils were obtained by hydrodistillation using a Clevenger apparatus, and the volatile compounds were identified by gas chromatography coupled with mass spectrometry.

Results

Twenty-six compounds were detected in the thyme samples, including linalool, (Z)-sabinene hydrate, terpinen-4-ol, and α-terpenyl acetate. In contrast, 19 compounds were identified in the winter savory samples, with linalool, carvacrol, ρ-cymene, and γ-terpinene as the major components. The results facilitated comparative analyses among samples, enabling the assessment of differences related to geographical location and growing conditions. Significant variability in the chemical profile of thyme and winter savory samples was observed, underscoring the influence of several factors. Notably, the observed increase in linalool content in the northwestern areas of the region, evident in both winter savory and thyme, is attributed to a discernible position or climatic division effect. For instance, in winter savory samples, linalool content ranged from 3.9% in southern populations to as high as 75.8% in certain northern populations. Similarly, in thyme, linalool content varied significantly, reaching up to 36.7% in some northern samples compared to lower values observed in southern samples, such as 9.6%.

Conclusion

This information holds significance for the selection of populations suitable for prospective applications in the pharmaceutical, cosmetic, and gastronomic industries.

本研究从西班牙加泰罗尼亚solson地区的13个野生百里香（thyymus vulgaris L.）种群和14个冬香（Satureja montana L.）种群中提取精油的化学成分。用Clevenger装置加氢蒸馏得到精油，用气相色谱-质谱联用法鉴定挥发物。结果从百里香中检出26种化合物，包括芳樟醇、水合(Z)-sabinene水合物、松油烯-4-醇、α-萜烯乙酸酯等。在冬味样品中鉴定出19种化合物，主要成分为芳樟醇、香芹醇、ρ-花香烃和γ-萜烯。这些结果便于样本间的比较分析，从而能够评估与地理位置和生长条件有关的差异。观察到百里香和冬季咸味样品的化学特征存在显著差异，强调了几个因素的影响。值得注意的是，在该地区的西北地区，观察到的芳樟醇含量的增加，在冬季咸味和百里香中都很明显，可归因于明显的位置或气候分区效应。例如，在冬季咸味样品中，芳樟醇含量从南方人群的3.9%到某些北方人群的75.8%不等。同样，在百里香中，芳樟醇含量变化很大，在一些北方样品中高达36.7%，而在南方样品中观察到的值较低，如9.6%。结论本研究结果对今后在医药、化妆品、餐饮等行业中应用的人群选择具有重要意义。

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引用次数: 0

Titanium dioxide replacement with inorganic alternatives for color-masking of ferrous fumarate in double fortified salt 用无机替代品代替二氧化钛对双重强化盐中富马酸亚铁的遮盖作用

IF 1.1

JSFA reports

Pub Date : 2025-03-21 DOI: 10.1002/jsf2.231

Diana L. Teichman, Juveria Siddiqui, Manpreet K. Chadha, Daniel Lopez de Romana, Mandana Arabi, Levente L. Diosady

Background

Titanium dioxide (TiO₂) has been widely used in food products, including gums, candies and in fortified salt as a white coloring agent of iron premixes. TiO₂ (E171) was banned by the European Food Safety Authority in 2021, with potential carcinogenicity concerns. This study assesses the feasibility of using inorganic alternatives to replace TiO₂ in ferrous fumarate-based iron premixes for salt fortification for treatment of iron and iodine deficiencies.

Results

Varying levels of alternatives were utilized: calcium carbonate, magnesium carbonate, zinc oxide, calcium sulfate, and commercial formulations Opadry®, and Nutrafinish®. Adhesives included HPMC and gum Arabic with soy stearin as an overcoat moisture barrier. Preliminary results for MgCO₃ premixes had poor adhesion, leading to exposed iron, which will be addressed in further studies. ZnO, Opadry, CaCO₃ and CaSO₄ premixes resembled TiO₂ premixes in terms of coverage and color, especially CaSO₄, attributed to calcium sulfate's small particle size resulting in high surface area for coverage. Premixes stored in iodized salt at 25, 35, 45°C and elevated humidity, for 9-month stability studies retained over 70% iodine, confirming successful encapsulation.

Conclusions

CaSO₄, CaCO₃ and ZnO premixes were successful in terms of appearance and stability of fortificants over 9-month storage. The levels of calcium in fortified salt were lower than that which would impede iron absorption. Therefore, these calcium and zinc alternatives would be suitable alternatives to titanium dioxide premix for use in fortified salts. Premixes will be scaled-up for cost-effective salt fortification to address micronutrient deficiencies in low middle income countries.

二氧化钛（TiO2）作为铁预混料的白色着色剂广泛应用于口香糖、糖果和强化盐等食品中。二氧化钛（E171）在2021年被欧洲食品安全局禁止使用，因为存在潜在的致癌性问题。本研究评估了使用无机替代品替代富马酸亚铁基铁预混料中的TiO2用于盐强化治疗铁和碘缺乏症的可行性。结果使用了不同水平的替代品：碳酸钙、碳酸镁、氧化锌、硫酸钙和商业配方Opadry®和Nutrafinish®。胶粘剂包括HPMC和阿拉伯胶，大豆硬脂作为防潮层。初步结果表明，MgCO3预混料附着力差，导致铁暴露，这将在进一步的研究中得到解决。ZnO、Opadry、CaCO3和CaSO4预混料在覆盖度和颜色上与TiO2预混料相似，尤其是CaSO4，这是由于硫酸钙粒径小，覆盖表面积大。预混料在25、35、45°C和高湿度条件下储存在加碘盐中，进行了9个月的稳定性研究，其中碘含量超过70%，证实了成功的包封。结论CaSO4、CaCO3和ZnO预混料在9个月的储存时间内具有良好的外观和稳定性。强化盐中的钙含量低于会阻碍铁吸收的水平。因此，这些钙和锌替代品将是二氧化钛预混料的合适替代品，用于强化盐。将扩大预混料用于具有成本效益的盐强化，以解决中低收入国家的微量营养素缺乏问题。

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引用次数: 0

Physical analysis and sensory properties of okra pectin chocolate during storage 秋葵果胶巧克力贮藏期间的物理分析及感官特性

IF 1.1

JSFA reports

Pub Date : 2025-03-12 DOI: 10.1002/jsf2.70003

Gifty Williams, Maame Y. B. Adjei, Jacob K. Agbenorhevi, Leonard D. K. De-Souza, Fidelis M. Kpodo, Genevieve Pawar

Background

The quality of chocolate during storage influences its consumer acceptability. In this study, quality grading of chocolate formulated with okra pectin was evaluated for its sensory characteristics (texture, appearance, aroma, flavour, mouthfeel and aftertaste) simultaneously with instrumental texture and colour analysis to assess changes during storage at ambient conditions. A quality grading scale was developed by a quality grading panel to evaluate the sensory qualities of the chocolates on a monthly basis over a four-month storage period. The quality properties of the stored chocolates were described and quantified based on consensus agreement by the trained quality panel. Spearman's correlation test was used to analyse the relationship between the sensory and instrumental data.

Results

Overall, the formulated chocolate and the control samples experienced changes in the sensory and instrumental parameters during storage. The most remarkable changes for the formulated chocolates were observed for appearance. The formulated samples were described as slightly bloomed or moderately bloomed after the first month of storage and persisted throughout the storage period by scoring either a 5 or a 6. F17 (control) was the hardest sample after fourth month, recording 18642.20 ± 4215.95.

Conclusion

The present findings show the sensory and texture profile of okra pectin chocolate during storage and can be exploited by the confectionery industry.

巧克力储存过程中的质量影响消费者对其的接受程度。本研究对秋葵果胶配方巧克力的感官特性（质地、外观、香气、风味、口感和余味）进行了质量分级，同时对质地和颜色进行了仪器分析，以评估在环境条件下储存期间的变化。质量分级小组制定了质量分级量表，在四个月的储存期内每月对巧克力的感官质量进行评估。在经过培训的质量小组达成共识的基础上，对储存巧克力的质量特性进行了描述和量化。采用Spearman相关检验分析感官数据与仪器数据之间的关系。结果总体而言，配方巧克力和对照样品在储存过程中感官和仪器参数发生了变化。配方巧克力最显著的变化是外观。配方样品在储存的第一个月后被描述为轻度开花或中度开花，并在整个储存期间持续开花，得分为5或6。4个月后，F17（对照组）的硬度为18642.20±4215.95。结论秋葵果胶巧克力在贮藏过程中具有良好的口感和质地特征，可为糖果行业开发利用。

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引用次数: 0

Analysis of plant science higher education reveals mixed provision which falls short of delivering national priorities 对植物科学高等教育的分析表明，植物科学高等教育的混合提供不能满足国家的优先需求

IF 1.1

JSFA reports

Pub Date : 2025-02-16 DOI: 10.1002/jsf2.70001

Sarah Trinder, Thomas Heaven, Matteo Luberti, Sophie Read, Adam Scanlon, Chris Gauntner, Alec Forsyth, Alison C. Foster

Background

Many reports from the UK government and other organisations highlight a need for a plant aware workforce, and some enumerate specific areas of plant science where there is a skills shortage. We have undertaken a systematic analysis of the content of degree programmes that advertise as teaching plant biology to determine if the UK Higher Education (HE) sector is delivering the graduates required to meet the skills gaps reported.

Results

Our data reveals a highly mixed picture of delivery from 1- to 4-year courses, modules ranging from 10 to 40 credits, and Higher Education Institutions (HEIs) providing variable information on their websites. Our analysis shows that on average (irrespective of credit) a module covers three subject areas. Most courses have little plant content and it is generally taught with other subjects on a module. The most substantial plant-specific subject teaching is delivered on 18 courses we have identified as Plant Science courses.

Conclusion

Overall, the UK HE sector is not delivering graduates with the skill set outlined in numerous reports as required to enable food production in a changing climate. Any prospective student (or employer) will find it virtually impossible to determine which degree will deliver the skills they need as there is no plant curriculum offered across the board, and specific information is hidden within module descriptors on websites. If the skills outlined as being essential for the economy and society are truly important, then a new approach is required.

来自英国政府和其他组织的许多报告强调了对植物意识劳动力的需求，一些报告列举了植物科学中技能短缺的特定领域。我们对标榜为植物生物学教学的学位课程的内容进行了系统分析，以确定英国高等教育（HE）部门是否提供了满足所报告的技能差距所需的毕业生。我们的数据显示，从1年到4年的课程，从10到40学分不等的模块，以及高等教育机构（HEIs）在其网站上提供的各种信息，呈现出高度混杂的局面。我们的分析表明，平均而言（不考虑学分），一个模块涵盖三个主题领域。大多数课程几乎没有植物性的内容，通常是在一个模块上与其他科目一起教授。最重要的植物学科教学是我们确定为植物科学课程的18门课程。总体而言，英国高等教育部门并没有培养出具备众多报告中所概述的技能的毕业生，而这些技能是在不断变化的气候下实现粮食生产所必需的。任何未来的学生（或雇主）都会发现，几乎不可能确定哪个学位能提供他们所需的技能，因为没有全面提供的固定课程，具体信息隐藏在网站上的模块描述中。如果概述的对经济和社会至关重要的技能真的很重要，那么就需要一种新的方法。

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引用次数: 0

Integrated characterization of Greek fennel genotypes through morpho-agronomical characteristics, yield components and phytochemical compounds 通过形态农艺特征、产量成分和植物化学成分对希腊茴香基因型进行综合鉴定

IF 1.1

JSFA reports

Pub Date : 2025-02-02 DOI: 10.1002/jsf2.232

Kalliopi I. Kadoglidou, Christos Maliachovas, Parthenopi Ralli, Maria Irakli, Nektaria Tsivelika, Athanasios G. Mavromatis, Paschalina Chatzopoulou

Background

Fennel (Foeniculum vulgare Mill.) is a widely cultivated vegetable and aromatic-medicinal plant. In this research, field studies assessed 12 fennel genotypes of diverse origin, comprising 10 Greek accessions and two European commercial varieties, focusing on their morpho-agronomical traits, phenolic compounds and antioxidant activity in the aboveground biomass. Emphasis gave on the post-harvest determination of seed yield and essential oil's (EO's) profile for each genotype.

Results

Multivariate data analysis on both morpho-agronomical descriptors and EO's components demonstrated clear distinction of Greek fennel accessions (groups I and III) from commercial varieties (group II). Accessions of groups I and III were ranked with intermediate values of height, foliage density, leaf length, green color intensity and primary canopy diameter. In addition, fennel accessions differentiated in their EO's yield (ranged from 2.2% to 7.8%), although they exhibited similar qualitative profile. The main EO's compound of group I was trans-anethole, estragole and fenchone for group III, while commercial varieties characterized by high concentration in trans-anethole and fenchone. Variations among genotypes were also demonstrated in the content of total phenolics (7.0–11.6 mg g⁻¹ on dry weight basis, dw) and flavonoids (5.9–12.4 mg g⁻¹ dw), while the antioxidant activity determined by ABTS test, varied from 9.0 to 16.2 mg Trolox equivalents g⁻¹ dw.

Conclusion

The observed variability in morpho-agronomical descriptors and phytochemical profile among fennel genotypes recorded for the first time the potential of Greek native genetic material. The data of this research provides useful information for direct future uses in pharmaceutical industry and for applications in plant breeding programs, aiming to produce new type of fennel varieties.

茴香（Foeniculum vulgare Mill.）是一种广泛种植的蔬菜和芳香药用植物。在本研究中，实地研究评估了12种不同来源的茴香基因型，包括10个希腊品种和2个欧洲商业品种，重点研究了它们的形态农艺性状、酚类化合物和地上生物量的抗氧化活性。重点介绍了收获后各基因型种子产量和精油含量的测定。结果形态农艺描述符和EO组分的多变量数据分析表明，ⅰ、ⅲ类茴香品种与ⅱ类茴香品种具有明显的差异。ⅰ、ⅲ类茴香品种在株高、叶密度、叶长、绿色强度和初冠直径等指标上具有中间值。此外，尽管茴香的质量特征相似，但它们的EO产量存在差异（从2.2%到7.8%不等）。第一类的主要成分为反式茴香醚、雌酮和茴香酮，而商品品种的特点是反式茴香醚和茴香酮含量较高。总酚类物质（7.0 ~ 11.6 mg g−1 /干重）和总黄酮（5.9 ~ 12.4 mg g−1 / dw）含量在不同基因型之间也存在差异，而抗氧化活性则在9.0 ~ 16.2 mg Trolox当量g−1 / dw之间。结论观察到茴香基因型在形态农艺描述和植物化学谱上的差异，首次记录了希腊本土遗传物质的潜力。本研究的数据为未来制药工业的直接利用和植物育种计划的应用提供了有用的信息，旨在培育新的茴香品种。

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引用次数: 0

Separation and quantification of mycotoxins in floral tissue of hemp (Cannabis sativa) infected with Fusarium graminearum 玉米镰刀菌感染大麻花组织中真菌毒素的分离与定量

IF 1.1

JSFA reports

Pub Date : 2025-01-27 DOI: 10.1002/jsf2.235

Isabelle A. Kagan, Henry S. Smith, Rachel R. Schendel, Nicole Gauthier

Background

The fungal pathogen Fusarium graminearum produces mycotoxins when it infects grains. This pathogen also infects hemp (Cannabis sativa L. containing less than 0.3% tetrahydrocannabinol or THC). The presence of trichothecene mycotoxins like deoxynivalenol (DON) has not been reported in floral tissue of hemp infected with F. graminearum. The object of this study was to develop a method to extract three trichothecene mycotoxins—DON, 3-acetyldeoxynivalenol (3-ADON), and 15-acetyldeoxynivalenol (15-ADON)—from hemp floral tissue, and to quantify the mycotoxins by high-performance liquid chromatography (HPLC) with ultraviolet detection.

Results

Standards of nivalenol (NIV), DON-3-glucoside (D3G), DON, 3-ADON, and 15-ADON were separated from each other and from standards of several cannabinoids. Standard curves were linear (R-squared values >0.99). Recoveries from hemp spiked with 36 μg/g mycotoxins were 86%–90% for DON, 75%–77% for 15-ADON, and 86%–101% for 3-ADON. In extracts of hemp inflorescences infected with different strains of F. graminearum (15-ADON chemotypes), DON was detected in one sample. Other samples contained 15-ADON but no detectable DON, or neither mycotoxin in detectable amounts.

Conclusion

Mycotoxins were separated from cannabinoids. DON was also separated from matrix components, and 15-ADON and 3-ADON were partially separated from matrix components. The presence of DON in hemp may depend on fungal strain or stage of disease development, as well as the sensitivity of the method. The current method could quantify DON and 15-ADON at about 3 μg/g in hemp floral tissue, and 3-ADON at about 6 μg/g.

背景真菌致病菌禾谷镰刀菌（Fusarium graminearum）感染谷物时产生真菌毒素。这种病原体也感染大麻（含四氢大麻酚少于0.3%或THC的大麻）。毒雪腐镰刀菌感染的大麻花组织中未见脱氧雪腐镰刀菌醇（DON）等真菌毒素的存在。本研究的目的是建立从大麻花组织中提取三种真菌毒素don、3-乙酰脱氧雪腐镰刀菌醇（3-ADON）和15-乙酰脱氧雪腐镰刀菌醇（15-ADON）的方法，并采用紫外检测的高效液相色谱（HPLC）对真菌毒素进行定量分析。结果雪缬醇（NIV）、DON-3-葡萄糖苷（D3G）、DON、3-ADON和15-ADON的标准品相互分离，并与几种大麻素的标准品分离。标准曲线呈线性（r平方值>；0.99）。添加36 μg/g真菌毒素的大麻中DON的回收率为86% ~ 90%，15-ADON的回收率为75% ~ 77%，3-ADON的回收率为86% ~ 101%。在不同菌株（15-ADON化学型）感染的大麻花序提取物中，有一份样品检测到DON。其他样品含有15-ADON，但没有检测到DON，或者霉菌毒素都没有检测到。结论从大麻素中分离出真菌毒素。DON也从基质组分中分离，15-ADON和3-ADON从基质组分中部分分离。大麻中DON的存在可能取决于真菌菌株或疾病发展阶段，以及该方法的敏感性。本方法可定量测定大麻花组织中DON和15-ADON浓度约为3 μg/g， 3- adon浓度约为6 μg/g。

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引用次数: 0

Sensory and chemical profiles of bread derived from the novel semi- and wholegrain flour enrichment of Triticum aestivum L. old genotypes with organic stinging nettle 用有机刺荨麻富集旧基因型小麦半谷物和全谷物面粉制成的面包的感官和化学特征

IF 1.1

JSFA reports

Pub Date : 2025-01-17 DOI: 10.1002/jsf2.236

Ilaria Marotti, Elettra Frassineti, Mattia Alpi, Giovanni Dinelli

Background

Bread made from refined Triticum aestivum L. flour, a staple food in large parts of the world, is considered a nutrient security risk. Strategies used to enhance the nutritional and functional properties of wheat-derived food products include the use of semi- or wholegrain flour, old genotypes, and enrichment through fortification. Limited studies exist on biofortifying staples with neglected and underutilized species. The innovative approach of the present study was to combine all aforementioned strategies, which involved the enrichment of semi-wholegrain and wholegrain bakery products derived from an organically cultivated mix of five T. aestivum soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with Urtica dioica L. (stinging nettle [SN]), also cultivated under sustainable management.

Results

The organoleptic assessment showed that the enrichment of semi-wholegrain and wholegrain traditional Italian bakery products with 3% SN was appreciated for the first time by free tasters representing the “health conscious” sector of the population. Moreover, the functional component content (fiber, polyphenols, flavonoids, and antiradical activity) significantly exceeded that reported previously for refined flour.

Conclusion

Consumer acceptance of SN-enriched wholegrain bakery products shows potential to meet the increased demand for fortified products, with the raw ingredients suited for cultivation under environmentally sustainable management practices.

世界上大部分地区的主食——精制小麦（Triticum aestivum L.）面粉制成的面包被认为存在营养安全风险。用于提高小麦衍生食品的营养和功能特性的策略包括使用半谷物或全谷物面粉、旧基因型和通过强化进行富集。利用被忽视和未充分利用的物种进行生物强化的研究有限。本研究的创新方法是将上述所有策略结合起来，其中包括从五种T. aestivum软小麦地方品种（Andriolo和Gentil Rosso）和老品种（Frassineto， Inallettabile和Verna）与荨麻（荨麻[SN]）有机栽培的混合物中提取的半全谷物和全谷物烘焙产品。也在可持续管理下种植。结果感官评价显示，在半全麦和全谷类意大利传统烘焙产品中添加3% SN，首次得到了代表“有健康意识”人群的免费品尝者的赞赏。此外，功能性成分（纤维、多酚、类黄酮和抗自由基活性）的含量显著超过了先前报道的精制面粉。结论消费者对富含sn的全麦烘焙产品的接受度显示出满足强化产品需求增长的潜力，原料适合在环境可持续管理下种植。

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引用次数: 0

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry 消费者对大叶枫糖浆的感官评价让位于一个有前途的工匠行业

IF 1.1

JSFA reports

Pub Date : 2025-01-17 DOI: 10.1002/jsf2.234

Ann E. Colonna, Eric T. Jones, Kent Wheiler

Background

Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple. This research assesses a maple syrup produced in one of these regions, bigleaf maple (Acer macrophyllum) from the Pacific Northwest. Two blind-coded consumer-sensory evaluations, which took place in May 2022 and 2023, were conducted with 411 participants to assess overall sensory hedonics and descriptors, quality ratings, purchase intent, and perceptions of the syrup category with 13 unique samples of bigleaf maple, sugar maple (A. saccharum), and imitation maple syrup.

Results

Two bigleaf maple syrups were rated highest in overall liking. Of the syrups tested, several of the bigleaf maple syrups were rated as having the most complex flavor profile. When consumers were segmented on overall liking, flavor complexity intensity was positively correlated (p < 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (n = 154), though there seems to be an optimum level over which the syrup can then be penalized for being too complex. A correspondence analysis (CA) showed the syrups that were most well-liked exhibited qualities “maple,” “sweet,” “caramel,” “nutty,” “honey,” “vanilla,” and “fragrant.”

Conclusion

This research demonstrates that quality bigleaf maple syrup is a well-liked product of interest and has high potential for commercial success.

北美生产的大多数纯枫糖浆是由糖枫树（Acer saccharum）的汁液制成的。在北美不同地区利用糖枫原生范围以外的其他枫树品种的兴趣正在增长。本研究评估了在这些地区之一生产的枫糖浆，来自太平洋西北地区的大叶枫（宏叶槭）。在2022年5月和2023年5月进行的两次盲编码消费者感官评估中，411名参与者对13种不同的大叶枫、糖枫（A. saccharum）和仿枫糖浆样本进行了总体感官享乐和描述、质量评级、购买意愿和对糖浆类别的看法。结果两种大叶枫糖浆的总体喜欢度最高。在测试的糖浆中，有几种大叶枫糖浆被评为具有最复杂的风味特征。当消费者根据总体喜好进行细分时，风味复杂性强度与感知质量、购买意图和更大的消费者群体（n = 154）的总体喜好呈正相关（p < 0.05），尽管似乎存在一个最佳水平，超过这个水平，糖浆可能会因过于复杂而受到惩罚。对应分析（CA）显示，最受欢迎的糖浆表现出“枫”、“甜”、“焦糖”、“坚果”、“蜂蜜”、“香草”和“香”的品质。结论本研究表明，优质大叶枫糖浆是一种受欢迎的产品，具有很高的商业成功潜力。

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引用次数: 0