JSFA reports最新文献

{"title":"Titanium dioxide replacement with inorganic alternatives for color-masking of ferrous fumarate in double fortified salt","authors":"Diana L. Teichman,&nbsp;Juveria Siddiqui,&nbsp;Manpreet K. Chadha,&nbsp;Daniel Lopez de Romana,&nbsp;Mandana Arabi,&nbsp;Levente L. Diosady","doi":"10.1002/jsf2.231","DOIUrl":"10.1002/jsf2.231","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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 M<i>g</i>CO₃ 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 4","pages":"128-139"},"PeriodicalIF":1.1,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.231","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physical analysis and sensory properties of okra pectin chocolate during storage","authors":"Gifty Williams,&nbsp;Maame Y. B. Adjei,&nbsp;Jacob K. Agbenorhevi,&nbsp;Leonard D. K. De-Souza,&nbsp;Fidelis M. Kpodo,&nbsp;Genevieve Pawar","doi":"10.1002/jsf2.70003","DOIUrl":"10.1002/jsf2.70003","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The present findings show the sensory and texture profile of okra pectin chocolate during storage and can be exploited by the confectionery industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 5","pages":"212-221"},"PeriodicalIF":1.1,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144074537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Analysis of plant science higher education reveals mixed provision which falls short of delivering national priorities","authors":"Sarah Trinder,&nbsp;Thomas Heaven,&nbsp;Matteo Luberti,&nbsp;Sophie Read,&nbsp;Adam Scanlon,&nbsp;Chris Gauntner,&nbsp;Alec Forsyth,&nbsp;Alison C. Foster","doi":"10.1002/jsf2.70001","DOIUrl":"10.1002/jsf2.70001","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"78-90"},"PeriodicalIF":1.1,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.70001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Integrated characterization of Greek fennel genotypes through morpho-agronomical characteristics, yield components and phytochemical compounds","authors":"Kalliopi I. Kadoglidou,&nbsp;Christos Maliachovas,&nbsp;Parthenopi Ralli,&nbsp;Maria Irakli,&nbsp;Nektaria Tsivelika,&nbsp;Athanasios G. Mavromatis,&nbsp;Paschalina Chatzopoulou","doi":"10.1002/jsf2.232","DOIUrl":"10.1002/jsf2.232","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Fennel (<i>Foeniculum vulgare</i> 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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 <i>trans</i>-anethole, estragole and fenchone for group III, while commercial varieties characterized by high concentration in <i>trans</i>-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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"91-103"},"PeriodicalIF":1.1,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.232","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Separation and quantification of mycotoxins in floral tissue of hemp (Cannabis sativa) infected with Fusarium graminearum","authors":"Isabelle A. Kagan,&nbsp;Henry S. Smith,&nbsp;Rachel R. Schendel,&nbsp;Nicole Gauthier","doi":"10.1002/jsf2.235","DOIUrl":"10.1002/jsf2.235","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The fungal pathogen <i>Fusarium graminearum</i> produces mycotoxins when it infects grains. This pathogen also infects hemp (<i>Cannabis sativa</i> 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 <i>F. graminearum</i>. 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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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 (<i>R</i>-squared values &gt;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 <i>F. graminearum</i> (15-ADON chemotypes), DON was detected in one sample. Other samples contained 15-ADON but no detectable DON, or neither mycotoxin in detectable amounts.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 4","pages":"140-148"},"PeriodicalIF":1.1,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.235","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"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","authors":"Ilaria Marotti,&nbsp;Elettra Frassineti,&nbsp;Mattia Alpi,&nbsp;Giovanni Dinelli","doi":"10.1002/jsf2.236","DOIUrl":"10.1002/jsf2.236","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Bread made from refined <i>Triticum aestivum</i> 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 <i>T. aestivum</i> soft wheat landraces (Andriolo and Gentil Rosso) and old varieties (Frassineto, Inallettabile, and Verna) with <i>Urtica dioica</i> L. (stinging nettle [SN]), also cultivated under sustainable management.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>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.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"104-112"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.236","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry","authors":"Ann E. Colonna,&nbsp;Eric T. Jones,&nbsp;Kent Wheiler","doi":"10.1002/jsf2.234","DOIUrl":"10.1002/jsf2.234","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (<i>Acer saccharum</i>). 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 (<i>Acer macrophyllum</i>) 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 (<i>A. saccharum</i>), and imitation maple syrup.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>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 (<i>p</i> &lt; 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (<i>n</i> = 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.”</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This research demonstrates that quality bigleaf maple syrup is a well-liked product of interest and has high potential for commercial success.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 3","pages":"113-124"},"PeriodicalIF":1.1,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.234","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Correction to “Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage”","authors":"","doi":"10.1002/jsf2.233","DOIUrl":"10.1002/jsf2.233","url":null,"abstract":"<p>Ando M, Kubo H, Mok WJ, Itoh I, Imaizumi K, Tanaka T, et al. Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage. JSFA Rep. 2024;4(12):406–21. https://doi.org/10.1002/jsf2.223\u0000 </p><p>We apologize for this error.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":""},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.233","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362854","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of pollen types of beekeeping interest by non-targeted mass spectrometry","authors":"Valeria Leoni,&nbsp;Christina Kast,&nbsp;Ueli Bütikofer,&nbsp;Luca Giupponi,&nbsp;Reto Portmann","doi":"10.1002/jsf2.228","DOIUrl":"10.1002/jsf2.228","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The identification of pollen is important in the field of beekeeping for the determination of the botanical origin of bee products and investigations of bee diet. Until now, it has been performed by melissopalynology, the microscopic examination of pollen grains. However, this technique has some limitations, such as the necessity of experienced analysts and identification restricted to the family level for some pollen types. Although many techniques have been proposed as alternatives or complements to melissopalynology and omics techniques have been explored to gather information on the botanical origin of honey, no study has yet been conducted on a large set of pollen types.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The study dataset consisted of 34 different pollen types of pellets collected by honeybees in Switzerland and analyzed in multiple biological replications, leading to 150 observations. The pollen samples were analyzed after tryptic digestion using a non-targeted mass spectrometry-based method. Liquid chromatography coupled with mass spectrometry (LC–MS) was employed to identify pollen, and melissopalynology was used as a reference method for the identification. We built an OPLS-DA prediction model for the 34 pollen types. The model clearly identified new samples in their membership group (<i>Acer</i> sp., <i>n</i> = 10) and a new pollen type at the species-specific level for <i>Quercus</i> sp. Less predictable results were achieved for Composita H and pollen collected directly from the plant.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The use of a non-targeted mass spectrometry-based method and chemometrics resulted in a promising tool for pollen identification as a replacement/supplement method to traditional melissopalynology.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"62-73"},"PeriodicalIF":1.1,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevention of inflammation and oxidative stress by new ingredients based on high (poly)phenols winery by-products","authors":"Paola Sánchez-Bravo,&nbsp;Antonio Costa-Pérez,&nbsp;Cristina García-Viguera,&nbsp;Raúl Domínguez-Perles,&nbsp;Sonia Medina","doi":"10.1002/jsf2.224","DOIUrl":"10.1002/jsf2.224","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>New circular economy policies for producing high-value ingredients and co-products, rich in bioactive phytochemicals, have boosted valorising agro-food residues, as sources of powerful functional compounds. In this context, (poly)phenols of winemaking by-products have been associated with anti-inflammatory and oxidative stress (OS) prevention. Nevertheless, this application needs stabilisation of such materials by fine-tuning processing conditions, in a fashion compatible with the industrial capacities, to minimise the impact on the phytochemical profile. To fill these gaps, the present study uncovered the capacity of high (poly)phenol ingredients from winery by-products (obtained by an oven a dehydration system), to modulate inflammatory and OS markers and mediators associated with intestinal inflammation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results confirmed minimal changes in the winery residues' (poly)phenolic burden. The ingredients obtained provided (poly)phenolic pools that reduced the secretion of inflammatory markers, namely nitrates/nitrites, IL-6, IL-8 and TNF-α by up to 66.8%, 20.1%, 95.4% and 78.3%, respectively. Even more, they also prevented ROS increase, preserving the molecular machinery of cells against OS (glutathione, catalase, superoxide dismutase and glutathione peroxidase) in a significant manner. The correlation analyses allowed identifying proanthocyanidin dimer (B-type) digallate, galloyl hexoside, ferulic acid hexoside, cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the main anti-inflammatory compounds; and galloyl hexoside, ferulic acid hexoside, kaempferol glucoside and cyanidin 3-<i>O</i>-<i>p</i>-coumaroylglucoside, as the most powerful antioxidant molecules.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These results support the interest in winery by-products processed according to industrial procedures as sources of compounds with anti-inflammatory and OS prevention traits.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"40-49"},"PeriodicalIF":1.1,"publicationDate":"2025-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.224","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143362988","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}