Ocimum basiicum L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.
Results
In terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H2S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.
Conclusion
Therefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.
{"title":"Effect of Ocimum basiicum L. essential oil microemulsion on the quality of snakehead (Channa argus) under different dipping conditions during cold storage","authors":"Yanhan Li, Yao Xie, Jun Mei, Jing Xie","doi":"10.1002/jsf2.225","DOIUrl":"10.1002/jsf2.225","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p><i>Ocimum basiicum</i> L. essential oil (OBEO) is an herbal essential oil that inhibits microbial activity during food preservation. However, preservation of aquatic products is susceptible to environmental factors. The efficacy of different impregnation techniques was evaluated. In this study, we investigated the application of OBEO in the cold storage process of snakehead fish fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In terms of microbiological and ammonia content, the best freshness of snakehead fillets was observed under normal impregnation. On the 18th day, the essential oil impregnated group without ultrasonic and vacuum treatment showed a reduction in trimethylamine content by 5.14 mg/100 g, total volatile base nitrogen by 16.32 mg N/100 g, K value by 50.82%, and H<sub>2</sub>S content by 134.73 mmol/g, as compared to the control group. Similarly, the indexes such as the pH value, free amino acid (FAA) value and ammonia content reflected the bacteriostatic properties of OBEO and the degree of spoilage of snakeheads. In a word, the results showed that although the homogeneity of the emulsion was improved after ultrasonic treatment, it tends to destabilize the snakehead fillets.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Therefore, this study demonstrated that snakehead fillets exhibited better preservation under normal or vacuum conditions in combination with OBEO impregnation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"14-26"},"PeriodicalIF":1.1,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.225","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117303","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}
Franz Dussy, Barbara Engeli, Nadja Ryser, Gregor McCombie
Background
Furocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.
Results
In order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.
Conclusion
The new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.
{"title":"Determination of 23 furocoumarins in 82 food samples and implications for risk assessment","authors":"Franz Dussy, Barbara Engeli, Nadja Ryser, Gregor McCombie","doi":"10.1002/jsf2.227","DOIUrl":"10.1002/jsf2.227","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Furocoumarins are a class of substances, which naturally occur in plants and may be present in certain foods. Roughly two dozen structurally different but related substances (congeners) have been described in plants to various degrees of depth. At sufficiently high concentrations furocoumarins pose a risk to consumers' health because of their phototoxic and photogenotoxic effects. Past studies on furocoumarin content in food usually focused on a limited number of congeners or specific food types. More information on occurrence in a broad range of foods was needed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In order to improve occurrence data, the content of 23 furocoumarin congeners in 82 food samples, known to contain furocoumarins, is presented in full. A method was developed using liquid chromatography coupled to a triple quadrupole mass spectrometer. Samples ranging from soft drinks to vegetables were extracted with a methanol/water mixture. Chromatography and transitions in the MS/MS detection were optimised and all parameters are given. The furocoumarin content quantified ranged from 29 μg/kg in ginger to 98 mg/kg in lime juice. A table showing all the results of each congener in each food sample is presented. As more congeners were covered in this study than in the past, previous risk assessments were revisited, in order to determine if the risk for consumers has changed.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The new occurrence data determined with the newly developed method makes a valuable contribution to the available data of furocoumarins in foods. The deducible exposure data enables a review of existing risk assessments on furocoumarins. Despite the higher number of analysed furocoumarins in this study compared to other studies, the total content for each food type was only slightly different to previously published data. Therefore, conclusions of previous risk assessments were found to be still valid: Normal dietary exposure should not lead to phototoxic effects in consumers. However, due to photogenotoxic properties of certain furocoumarins, their exposure should be reduced as much as possible and some foods should be consumed in moderation.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 2","pages":"50-61"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143363078","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}
Obesity is increasing seriously worldwide. Inhibiting pancreatic lipase (PL) is an important way to prevent obesity. Baicalein, a dietary flavone, shows various physiological activities and has anti-obesity potential. Therefore, the inhibitory activity of baicalein on PL was investigated in present study.
Results
Baicalein exhibited a significant inhibitory effect on PL with IC50 value of 68 μg/mL. Inhibition kinetics indicated that baicalein was a mixed-type inhibitor of PL. Fluorescence titration showed that baicalein could induce fluorescence quenching of PL. The binding constant (logKa) and number of binding sites were calculated as 5.40 and 1.11, respectively. In addition, synchronous fluorescence analysis revealed that the quenching ratio of baicalein to tryptophan was greater than that of tyrosine. Circular dichroism (CD) spectrum showed that the binding of baicalein affected the secondary structure of the enzyme protein. Through molecular docking analysis, it confirmed that baicalein could interact with amino acid residues in lipase, thus reducing the enzyme catalytic activity. In vivo studies showed that oral administration of baicalein with a does of 50 mg/kg bwt significantly reduced fat absorption and increased its fecal excretion in rats.
Conclusion
Baicalein showed inhibitory activity on PL in both in vitro and in vivo studies. It may be a safe and effective dietary supplement for obesity prevention.
{"title":"The inhibition of baicalein on pancreatic lipase investigated in vitro and in vivo","authors":"Rui-Yan Peng, Meng-Yao Hu, Hai-Xia Xu, Wen-Jun Wang, Zhong-Ping Yin, Ji-Guang Chen, Qing-Feng Zhang","doi":"10.1002/jsf2.226","DOIUrl":"10.1002/jsf2.226","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Obesity is increasing seriously worldwide. Inhibiting pancreatic lipase (PL) is an important way to prevent obesity. Baicalein, a dietary flavone, shows various physiological activities and has anti-obesity potential. Therefore, the inhibitory activity of baicalein on PL was investigated in present study.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Baicalein exhibited a significant inhibitory effect on PL with IC<sub>50</sub> value of 68 μg/mL. Inhibition kinetics indicated that baicalein was a mixed-type inhibitor of PL. Fluorescence titration showed that baicalein could induce fluorescence quenching of PL. The binding constant (logK<sub>a</sub>) and number of binding sites were calculated as 5.40 and 1.11, respectively. In addition, synchronous fluorescence analysis revealed that the quenching ratio of baicalein to tryptophan was greater than that of tyrosine. Circular dichroism (CD) spectrum showed that the binding of baicalein affected the secondary structure of the enzyme protein. Through molecular docking analysis, it confirmed that baicalein could interact with amino acid residues in lipase, thus reducing the enzyme catalytic activity. In vivo studies showed that oral administration of baicalein with a does of 50 mg/kg bwt significantly reduced fat absorption and increased its fecal excretion in rats.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Baicalein showed inhibitory activity on PL in both in vitro and in vivo studies. It may be a safe and effective dietary supplement for obesity prevention.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"27-35"},"PeriodicalIF":1.1,"publicationDate":"2024-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.226","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115187","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}
Guadalupe Peña, Yanhong Liu, Richard Blatchford, Annie J. King
Background
Byproducts of broccoli floret production, stems and leaves meal (BSLM), could be fed to older layers, likely increasing production and egg quality. However, BSLM contains glucosinolates, possibly unpalatable and harmful to layers at high concentrations.
Results
A corn-soy control diet (n = 55) and an experimental diet (n = 55) containing 15 g kg−1 BSLM and 2.37 g kg−1 excess protein compared with the control were fed to non-molted 94- to 100-week-old layers, genetically bred for high livability and production. Significance was assessed at p ≤ 0.05. Egg production was lower (p < 0.01) for the control compared with the experimental diet. For weeks 4–6, the experimental diet produced a lower (p ≤ 0.05) ADFI and FCR compared with itself and the control at weeks 0–2. FCR was lower (p ≤ 0.05) for the experimental diet. ADFI, egg weight, Haugh unit, and shell beak force were statistically similar. Yolks from the experimental diet had greater xanthophyll content (p ≤ 0.001) and color (p ≤ 0.01) but not greater ascorbic acid. Zeaxanthin in eggs from the experimental diet was temporally reduced.
Conclusions
Variations of N in BSLM or other byproducts collected over large acreage should be considered when formulating diets. A follow-up study across layer age and breeds should ascertain the effect of quantities of various dietary constituent (protein, BSLM, and fiber alone and in combinations) on production and carotenoids in eggs at 2-week intervals. Studies involving heating methods and consumption of BSLM eggs and subsequent uptake of xanthophylls and carotenes by humans may help determine the value of these eggs for human health. Assessment of physiological conditions for layers fed broccoli at 15.00 g kg−1 in the diet will ensure lack of harmful effects for younger and older layers.
花椰菜小花生产的副产品茎叶粉（BSLM）可以喂给年龄较大的蛋鸡，可能会提高产量和鸡蛋质量。然而，BSLM含有硫代葡萄糖苷，高浓度时可能对蛋鸡有害。结果饲喂玉米-大豆对照饲粮（n = 55）和试验饲粮（n = 55），其中BSLM含量为15 g kg - 1，蛋白质含量为2.37 g kg - 1，比对照多出2.37 g kg - 1。p≤0.05。对照组的产蛋量低于试验饲粮（p < 0.01）。试验第4 ~ 6周，0 ~ 2周试验饲粮的ADFI和FCR均低于试验饲粮和对照组（p≤0.05）。试验饲粮的FCR较低（p≤0.05）。ADFI、蛋重、哈夫单位和壳喙力具有统计学上的相似性。试验饲粮蛋黄的叶黄素含量（p≤0.001）和颜色（p≤0.01）较高，但抗坏血酸含量不高。试验饲粮中鸡蛋中的玉米黄质暂时降低。结论在制定饲粮时应考虑大面积采集的BSLM或其他副产品中氮的变化。一项跨蛋龄和品种的后续研究应确定不同膳食成分（蛋白质、BSLM和纤维单独或组合）的量对鸡蛋产量和类胡萝卜素的影响，每隔2周进行一次。涉及加热方法和食用BSLM鸡蛋以及随后人类摄取叶黄素和胡萝卜素的研究可能有助于确定这些鸡蛋对人类健康的价值。对饲粮中添加15.00 g kg - 1西兰花的蛋鸡进行生理条件评估，可确保对幼蛋鸡和老龄蛋鸡没有有害影响。
{"title":"Feeding broccoli stems and leaves meal to 94- to 100-week-old layers increases carotenoid content in eggs","authors":"Guadalupe Peña, Yanhong Liu, Richard Blatchford, Annie J. King","doi":"10.1002/jsf2.214","DOIUrl":"10.1002/jsf2.214","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Byproducts of broccoli floret production, stems and leaves meal (BSLM), could be fed to older layers, likely increasing production and egg quality. However, BSLM contains glucosinolates, possibly unpalatable and harmful to layers at high concentrations.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A corn-soy control diet (<i>n</i> = 55) and an experimental diet (<i>n</i> = 55) containing 15 g kg<sup>−1</sup> BSLM and 2.37 g kg<sup>−1</sup> excess protein compared with the control were fed to non-molted 94- to 100-week-old layers, genetically bred for high livability and production. Significance was assessed at <i>p</i> ≤ 0.05. Egg production was lower (<i>p</i> < 0.01) for the control compared with the experimental diet. For weeks 4–6, the experimental diet produced a lower (<i>p</i> ≤ 0.05) ADFI and FCR compared with itself and the control at weeks 0–2. FCR was lower (<i>p</i> ≤ 0.05) for the experimental diet. ADFI, egg weight, Haugh unit, and shell beak force were statistically similar. Yolks from the experimental diet had greater xanthophyll content (<i>p</i> ≤ 0.001) and color (<i>p</i> ≤ 0.01) but not greater ascorbic acid. Zeaxanthin in eggs from the experimental diet was temporally reduced.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Variations of N in BSLM or other byproducts collected over large acreage should be considered when formulating diets. A follow-up study across layer age and breeds should ascertain the effect of quantities of various dietary constituent (protein, BSLM, and fiber alone and in combinations) on production and carotenoids in eggs at 2-week intervals. Studies involving heating methods and consumption of BSLM eggs and subsequent uptake of xanthophylls and carotenes by humans may help determine the value of these eggs for human health. Assessment of physiological conditions for layers fed broccoli at 15.00 g kg<sup>−1</sup> in the diet will ensure lack of harmful effects for younger and older layers.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"5 1","pages":"4-13"},"PeriodicalIF":1.1,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.214","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143111137","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}
The Japanese icefish (Salangichthys microdon) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super-chilled (−1 and −2°C) of S. microdon samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, K values, and free amino acid content.
Results
The results revealed that more wrinkles formed on the surface of S. microdon samples with increasing storage time. More drip loss occurred in fall than in winter. Higher K values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.
Conclusion
This study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of S. microdon.
{"title":"Changes in the freshness of freshwater Japanese icefish (Salangichthys microdon) during chilled and super-chilled storage","authors":"Masashi Ando, Hayato Kubo, Wen Jye Mok, Ichiro Itoh, Kensaku Imaizumi, Teruyoshi Tanaka, Takashi Fukuda","doi":"10.1002/jsf2.223","DOIUrl":"10.1002/jsf2.223","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The Japanese icefish (<i>Salangichthys microdon</i>) is a valuable food resource in Japan; however, its freshness rapidly diminishes during transport and cold storage. In this study, the freshness change during chilled (5°C) and super-chilled (−1 and −2°C) of <i>S. microdon</i> samples collected from Kasumigaura lake in October and December was assessed by observing their surface structure and determining their drip loss, <i>K</i> values, and free amino acid content.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results revealed that more wrinkles formed on the surface of <i>S. microdon</i> samples with increasing storage time. More drip loss occurred in fall than in winter. Higher <i>K</i> values and increased degradation of muscle proteins were observed in winter. Moreover, their free amino acid content increased with storage time at all temperatures.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This study suggested that seasonal differences and storage temperature should be considered in selecting the appropriate fishing, handling, and storage methods to maintain the freshness and quality of <i>S. microdon</i>.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 12","pages":"406-421"},"PeriodicalIF":1.1,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.223","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142862341","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}
Dates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.
Results
The results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot-air oven-dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun-dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat-sensitive compounds like vitamin C. Oven-dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven-dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively).
Conclusion
Hot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.
{"title":"Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour","authors":"Anim Ekpo Ujong BSc, Nkechi Juliet Tamuno Emelike PhD, Awajiteleyem Ofiks BSc, Helen Amarachukwu Ohanehi BSc, Blessing Akang Olumide BSc","doi":"10.1002/jsf2.221","DOIUrl":"10.1002/jsf2.221","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Dates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot-air oven-dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun-dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat-sensitive compounds like vitamin C. Oven-dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven-dried Amber and Sukkari dates had the lowest total viable count (1.19 × 10<sup>5</sup> and 9.45 × 10<sup>4</sup> CFU/mL, respectively).</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Hot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 12","pages":"398-405"},"PeriodicalIF":1.1,"publicationDate":"2024-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.221","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142861934","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}
Osteoporosis is a debilitating disease characterized by decreased bone density. In this study, we evaluated the anti-osteoporotic effect of maltobionic acid (MB), one of the components of honey, and calcium maltobionate (MBCa) on bone density and metabolism using a mouse model of osteoporosis. The underlying mechanisms of MB and MBCa action were also investigated.
Results
Ovariectomized (OVX) mice were fed diet containing MB or MBCa for 80 days, and femoral bone mineral content and mineral density (BMD) were evaluated. As expected, OVX reduced BMD; however, the administration of MB and MBCa significantly prevented this decrease. Furthermore, MB and MBCa treatment significantly reduced the serum levels of tartrate-resistant acid phosphatase 5b (TRACP-5b), a bone resorption marker, and significantly increased the levels of serum calcitonin, compared to those in the OVX control group. In vitro, the relatively high-dose levels of MB and MBCa inhibited osteoclast differentiation by decreasing the protein expression of nuclear factor of activated T-cell cytoplasmic 1 (NFATc1), the master transcription factor of osteoclastogenesis.
Conclusion
Our results showed that osteoporotic mice treated with MB and MBCa had improved bone density and bone metabolism compared to the OVX controls. Moreover, it was hypothesized herein that the suppressive effect on osteoclast differentiation slightly contributed to these results concomitantly. These findings suggest that the intake of MB or MBCa may contribute to the maintenance of bone health, including the prevention of primary osteoporosis.
{"title":"Maltobionic acid protects against ovariectomy-induced osteoporosis by suppressing bone resorption","authors":"Ayaka Nishio, Daiki Suehiro, Honami Nakamura, Yuichiro Moriwaki, Hiroshi Nakagawa, Yoko Ukai, Akio Watanabe, Takayuki Yonezawa, Je Tae Woo, Ken Fukami, Motoko Ohnishi","doi":"10.1002/jsf2.220","DOIUrl":"10.1002/jsf2.220","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Osteoporosis is a debilitating disease characterized by decreased bone density. In this study, we evaluated the anti-osteoporotic effect of maltobionic acid (MB), one of the components of honey, and calcium maltobionate (MBCa) on bone density and metabolism using a mouse model of osteoporosis. The underlying mechanisms of MB and MBCa action were also investigated.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Ovariectomized (OVX) mice were fed diet containing MB or MBCa for 80 days, and femoral bone mineral content and mineral density (BMD) were evaluated. As expected, OVX reduced BMD; however, the administration of MB and MBCa significantly prevented this decrease. Furthermore, MB and MBCa treatment significantly reduced the serum levels of tartrate-resistant acid phosphatase 5b (TRACP-5b), a bone resorption marker, and significantly increased the levels of serum calcitonin, compared to those in the OVX control group. In vitro, the relatively high-dose levels of MB and MBCa inhibited osteoclast differentiation by decreasing the protein expression of nuclear factor of activated T-cell cytoplasmic 1 (NFATc1), the master transcription factor of osteoclastogenesis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Our results showed that osteoporotic mice treated with MB and MBCa had improved bone density and bone metabolism compared to the OVX controls. Moreover, it was hypothesized herein that the suppressive effect on osteoclast differentiation slightly contributed to these results concomitantly. These findings suggest that the intake of MB or MBCa may contribute to the maintenance of bone health, including the prevention of primary osteoporosis.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 11","pages":"384-393"},"PeriodicalIF":1.1,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.220","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142674261","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}
Nadia Nusrat, Md. Shaheed Reza, Muhammad Mehedi Hasan, Md. Kamal
Background
Sun drying of fish in open air is an age-old traditional practice in Asia and some other parts of the world. This study aims to suggest optimal field doses of turmeric, pepper, salt and the bacteriocin nisin (food additive, E234) for open-sun-dried silver jewfish (Johnius argentatus) under a tropical environment. Investigations were carried out on the blowfly infestation, proximate composition, water reconstitution properties and organoleptic and microbial quality of open-air-dried fish samples.
Results
A direct relationship between moisture reduction and drying period was observed with salt-treated samples demonstrating accelerated moisture reduction, reaching as low as 14.1% after 34 h. Turmeric and pepper treatments provided some protection against weight loss but ultimately extended the drying time to 38 h. Botanical pesticides like turmeric or pepper exhibited significant efficacy against blowfly adult and larval infestation with similar efficacy observed in 15% and 25% salt-treated samples. Proximate composition analysis revealed that salt-treated samples had lower moisture ranging from 14.1% to 16.0% but higher protein of 58.2%–62.1%, while the lipid and ash content did not vary significantly (p > 0.05). The water reconstitution properties of salt-treated samples exhibited superior rehydration rates, with the highest in nisin (Niseen S) + 15% salt-treated samples at 60°C, while organoleptic evaluations revealed salt-treated samples to possess favourable attributes with minimal insect infestation and broken pieces. Finally, microbial analysis demonstrated the lowest aerobic plate count in dried fish samples treated with nisin (Niseen S) alone or in combination with 15% salt and/or 3% turmeric ranging from 3.97 ± 0.20 to 4.33 ± 0.07 log cfu/g.
Conclusion
It is concluded that 200 ppm nisin (Niseen S)-treated samples in combination with 3% turmeric and/or 15% salt are a viable option for producing high-quality dried fish in traditional open-air sun-drying practices.
{"title":"Optimizing insect repellence in open sun drying of fish through the combined influence of salt, turmeric, pepper and the bacteriocin nisin under tropical conditions","authors":"Nadia Nusrat, Md. Shaheed Reza, Muhammad Mehedi Hasan, Md. Kamal","doi":"10.1002/jsf2.219","DOIUrl":"10.1002/jsf2.219","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Sun drying of fish in open air is an age-old traditional practice in Asia and some other parts of the world. This study aims to suggest optimal field doses of turmeric, pepper, salt and the bacteriocin nisin (food additive, E234) for open-sun-dried silver jewfish (<i>Johnius argentatus</i>) under a tropical environment. Investigations were carried out on the blowfly infestation, proximate composition, water reconstitution properties and organoleptic and microbial quality of open-air-dried fish samples.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>A direct relationship between moisture reduction and drying period was observed with salt-treated samples demonstrating accelerated moisture reduction, reaching as low as 14.1% after 34 h. Turmeric and pepper treatments provided some protection against weight loss but ultimately extended the drying time to 38 h. Botanical pesticides like turmeric or pepper exhibited significant efficacy against blowfly adult and larval infestation with similar efficacy observed in 15% and 25% salt-treated samples. Proximate composition analysis revealed that salt-treated samples had lower moisture ranging from 14.1% to 16.0% but higher protein of 58.2%–62.1%, while the lipid and ash content did not vary significantly (<i>p</i> > 0.05). The water reconstitution properties of salt-treated samples exhibited superior rehydration rates, with the highest in nisin (Niseen S) + 15% salt-treated samples at 60°C, while organoleptic evaluations revealed salt-treated samples to possess favourable attributes with minimal insect infestation and broken pieces. Finally, microbial analysis demonstrated the lowest aerobic plate count in dried fish samples treated with nisin (Niseen S) alone or in combination with 15% salt and/or 3% turmeric ranging from 3.97 ± 0.20 to 4.33 ± 0.07 log cfu/g.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>It is concluded that 200 ppm nisin (Niseen S)-treated samples in combination with 3% turmeric and/or 15% salt are a viable option for producing high-quality dried fish in traditional open-air sun-drying practices.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 10","pages":"370-380"},"PeriodicalIF":1.1,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.219","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447809","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}
Liisa Keto, Katariina Manni, Anne Tuomivaara, Päivi Soppela, Arto Huuskonen
Background
Finnish beef production is largely based on dairy breeds. Eastern Finncattle, Western Finncattle, and Northern Finncattle (NFC) are native breeds, whereas Holstein (HO) and Nordic Red are the most important commercial dairy breeds. The NFC has been the closest to extinction among Finnish native cattle breeds. The objective of the experiment was to provide data on meat quality of NFC compared to HO. To our knowledge no previously published scientific data about the meat quality traits of NFC is available.
Results
The targeted slaughter age was 600 days for both NFC and HO. The carcass gain of the HO steers was 60% higher compared to NFC steers. No breed differences in dressing proportion, carcass conformation, or carcass fat score were observed. Breed had no effect on the pH, color, drip loss, chemical composition, shear force value, or sensory tenderness of the longissimus lumborum muscle. However, beef flavor of the NFC steers was evaluated 7% better compared to the HO steers. In addition, the longissimus lumborum muscle of the NFC steers tended to be juicier than that of the HO steers.
Conclusions
Only little variability in meat quality traits was observed between the breeds. However, NFC requires a longer growing period than HO when targeting the same carcass weight. To promote the use of the NFC in beef production, it is necessary to find other than economic production efficiency features, which would provide added value for premium meat quality to compensate the lower production efficiency.
背景 芬兰的牛肉生产主要以奶牛品种为基础。东部芬卡牛、西部芬卡牛和北部芬卡牛（NFC）是本土品种，而荷斯坦牛（HO）和北欧红牛则是最重要的商业奶牛品种。在芬兰本土牛种中，NFC最接近灭绝。实验的目的是提供 NFC 与荷斯坦牛相比的肉质数据。据我们所知，目前还没有关于 NFC 肉质特征的科学数据。 结果 NFC 和 HO 的目标屠宰日龄均为 600 天。与 NFC 牛相比，HO 牛的胴体增重高出 60%。在拌料比例、胴体构型或胴体脂肪评分方面没有观察到品种差异。牛种对腰长肌的 pH 值、颜色、滴水损失、化学成分、剪切力值或感觉柔软度没有影响。然而，NFC 牛的牛肉风味比 HO 牛好 7%。此外，NFC 牛的腰长肌往往比 HO 牛的腰长肌更加多汁。 结论 在不同品种之间，肉质性状的差异很小。然而，在胴体重量相同的情况下，NFC 比 HO 需要更长的生长期。为了在牛肉生产中推广使用 NFC，有必要找到除经济生产效率以外的其他特征，以提供优质肉质的附加值来弥补较低的生产效率。
{"title":"Growth performance, carcass characteristics and meat quality of Northern Finncattle steers compared to Holstein steers offered grass silage-grain-based ration","authors":"Liisa Keto, Katariina Manni, Anne Tuomivaara, Päivi Soppela, Arto Huuskonen","doi":"10.1002/jsf2.218","DOIUrl":"10.1002/jsf2.218","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Finnish beef production is largely based on dairy breeds. Eastern Finncattle, Western Finncattle, and Northern Finncattle (NFC) are native breeds, whereas Holstein (HO) and Nordic Red are the most important commercial dairy breeds. The NFC has been the closest to extinction among Finnish native cattle breeds. The objective of the experiment was to provide data on meat quality of NFC compared to HO. To our knowledge no previously published scientific data about the meat quality traits of NFC is available.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The targeted slaughter age was 600 days for both NFC and HO. The carcass gain of the HO steers was 60% higher compared to NFC steers. No breed differences in dressing proportion, carcass conformation, or carcass fat score were observed. Breed had no effect on the pH, color, drip loss, chemical composition, shear force value, or sensory tenderness of the <i>longissimus lumborum</i> muscle. However, beef flavor of the NFC steers was evaluated 7% better compared to the HO steers. In addition, the <i>longissimus lumborum</i> muscle of the NFC steers tended to be juicier than that of the HO steers.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Only little variability in meat quality traits was observed between the breeds. However, NFC requires a longer growing period than HO when targeting the same carcass weight. To promote the use of the NFC in beef production, it is necessary to find other than economic production efficiency features, which would provide added value for premium meat quality to compensate the lower production efficiency.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 10","pages":"362-369"},"PeriodicalIF":1.1,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.218","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447547","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}
Md Sayemul Islam, Hasneen Jahan, Nishat Sultana Ema, Md. Rubel Ahmed
Background
In the face of rising global food demand, climate change, and economic uncertainties, crop diversification has emerged as a crucial tool for achieving both economic and environmental sustainability. In Bangladesh, where the economy heavily relies on agriculture, crop diversification can play a vital role in enhancing farmers' livelihoods and domestic food production.
Results
This study focuses on Rangpur district, an agricultural hub in Bangladesh, analyzing data from 122 farmers to assess the status, determinants, and effects of crop diversification. The Simpson Diversification Index (SDI) analysis revealed that 29% and 68% of the farmers exhibit very high and high degrees of crop diversification, respectively. The Tobit model identified significant drivers of crop diversification, including education, household size, farming experience, non-farm income, mobile phone information access, experience with climatic shocks, and land type. Additionally, the Log-Linear model indicated that each unit increase in the SDI score corresponds to a 2.41% increase in farmers' income.
Conclusion
The study demonstrates that crop diversification is a key strategy for enhancing economic sustainability and increasing income among farmers in Bangladesh. By improving both economic outcomes and resilience, crop diversification supports sustainable agricultural practices in the region.
{"title":"Determinants of crop diversification and its impact on farmers' income: A case study in Rangpur District, Bangladesh","authors":"Md Sayemul Islam, Hasneen Jahan, Nishat Sultana Ema, Md. Rubel Ahmed","doi":"10.1002/jsf2.216","DOIUrl":"10.1002/jsf2.216","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In the face of rising global food demand, climate change, and economic uncertainties, crop diversification has emerged as a crucial tool for achieving both economic and environmental sustainability. In Bangladesh, where the economy heavily relies on agriculture, crop diversification can play a vital role in enhancing farmers' livelihoods and domestic food production.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>This study focuses on Rangpur district, an agricultural hub in Bangladesh, analyzing data from 122 farmers to assess the status, determinants, and effects of crop diversification. The Simpson Diversification Index (SDI) analysis revealed that 29% and 68% of the farmers exhibit very high and high degrees of crop diversification, respectively. The Tobit model identified significant drivers of crop diversification, including education, household size, farming experience, non-farm income, mobile phone information access, experience with climatic shocks, and land type. Additionally, the Log-Linear model indicated that each unit increase in the SDI score corresponds to a 2.41% increase in farmers' income.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The study demonstrates that crop diversification is a key strategy for enhancing economic sustainability and increasing income among farmers in Bangladesh. By improving both economic outcomes and resilience, crop diversification supports sustainable agricultural practices in the region.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 10","pages":"352-361"},"PeriodicalIF":1.1,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.216","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142447619","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}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号