Georgia D. Ioannou, Atalanti Christou, Ioannis J. Stavrou, Constantina P. Kapnissi-Christodoulou
Background
The bioactive compounds of latex in aloe vera are associated with several of its medicinal properties. Aloe emodin, aloins A and B, which are present in aloe latex, are known for their laxative action.
Results
The developed HPLC method for the determination of compounds with purgative effect was performed with a C18 column, and the total analysis time was 22 min. Each leaf from the plants was studied separately for its content in aloins. It was observed that, in contrast with field cultivation plants, the concentrations of aloins in potted plants follow a specific pattern based on the position of the leaves. It was also observed that climatic and environmental conditions have a significant impact on the concentrations of aloins. Principal Component Analysis was performed to evaluate correlations among measurements. The model was able to separate the aloe plants based on their seasonal variation and growing conditions. Finally, it was observed that, in only two out of thirteen products, aloins were present, with the total content exceeding the maximum levels set by EU legislation.
Conclusion
The present work provides useful information for the aloins variation among leaves in different positions and plants under various conditions.
{"title":"Determination of compounds with laxative action in aloe latex and aloe vera-based products—Chemometric classification of aloe vera plants (Aloe barbadensis Miller) under different conditions","authors":"Georgia D. Ioannou, Atalanti Christou, Ioannis J. Stavrou, Constantina P. Kapnissi-Christodoulou","doi":"10.1002/jsf2.176","DOIUrl":"10.1002/jsf2.176","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The bioactive compounds of latex in aloe vera are associated with several of its medicinal properties. Aloe emodin, aloins A and B, which are present in aloe latex, are known for their laxative action.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The developed HPLC method for the determination of compounds with purgative effect was performed with a C18 column, and the total analysis time was 22 min. Each leaf from the plants was studied separately for its content in aloins. It was observed that, in contrast with field cultivation plants, the concentrations of aloins in potted plants follow a specific pattern based on the position of the leaves. It was also observed that climatic and environmental conditions have a significant impact on the concentrations of aloins. Principal Component Analysis was performed to evaluate <i>correlations among measurements.</i> The model was able to separate the aloe plants based on their seasonal variation and growing conditions. Finally, it was observed that, in only two out of thirteen products, aloins were present, with the total content exceeding the maximum levels set by EU legislation.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The present work provides useful information for the aloins variation among leaves in different positions and plants under various conditions.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"49-59"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138598078","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}
Mostafa Khazaeie, Fariba Rafiei, M. Sabzalian, Saadollah Houshmand
Climate change and growing global population are driving forces that shift the agriculture from open fields to environmentally‐controlled confined systems. In such confined systems, plants are adapted to unique light spectra to achieve maximal qualitative and quantitative yields. In the present study, effects of five light spectra on morpho‐physiological and molecular attributes of peppermint were examined. Treatments included a traditional greenhouse considered as the control, a fluorescent light, and four types of light emitting diodes (LED): red, blue, red‐blue (70:30), and white. Leaf samples were collected from plants and analyzed for volatile constituents using a headspace GC–MS. Meanwhile, changes in the expression profile of genes involved in the biosynthesis of menthol were evaluated.Our results showed that maximal yield (wet and dry biomass) was achieved under greenhouse condition and the red‐blue LED. Application of the red‐blue LED resulted in maximal production of beneficial monoterpenes, which indicate superiority to greenhouse environment. A significant change in the gene expression profile was observed among plants grown under different light treatments. The red‐blue LED was associated with a significant up‐regulation of key genes in the menthol biosynthesis (menthol dehydrogenase and pulegone reductase). This phenomenon was consistent with a higher menthol production under the same condition.The application of red‐blue LED was associated with the highest level of yield and menthol production whereas it resulted in lower concentrations of unfavorable by‐products (iso‐menthol, cis‐pulegone, and menthofuran). In conclusion, 70:30 red‐blue LED can be satisfactory applied to maximize growth yield and optimize favorable bioactive constituent in peppermint.This article is protected by copyright. All rights reserved.
{"title":"Potential Application of Light Emitting Diodes (LEDs) to Improve Molecular, Physiological and Growth Responses in Peppermint Plant","authors":"Mostafa Khazaeie, Fariba Rafiei, M. Sabzalian, Saadollah Houshmand","doi":"10.1002/jsf2.177","DOIUrl":"https://doi.org/10.1002/jsf2.177","url":null,"abstract":"Climate change and growing global population are driving forces that shift the agriculture from open fields to environmentally‐controlled confined systems. In such confined systems, plants are adapted to unique light spectra to achieve maximal qualitative and quantitative yields. In the present study, effects of five light spectra on morpho‐physiological and molecular attributes of peppermint were examined. Treatments included a traditional greenhouse considered as the control, a fluorescent light, and four types of light emitting diodes (LED): red, blue, red‐blue (70:30), and white. Leaf samples were collected from plants and analyzed for volatile constituents using a headspace GC–MS. Meanwhile, changes in the expression profile of genes involved in the biosynthesis of menthol were evaluated.Our results showed that maximal yield (wet and dry biomass) was achieved under greenhouse condition and the red‐blue LED. Application of the red‐blue LED resulted in maximal production of beneficial monoterpenes, which indicate superiority to greenhouse environment. A significant change in the gene expression profile was observed among plants grown under different light treatments. The red‐blue LED was associated with a significant up‐regulation of key genes in the menthol biosynthesis (menthol dehydrogenase and pulegone reductase). This phenomenon was consistent with a higher menthol production under the same condition.The application of red‐blue LED was associated with the highest level of yield and menthol production whereas it resulted in lower concentrations of unfavorable by‐products (iso‐menthol, cis‐pulegone, and menthofuran). In conclusion, 70:30 red‐blue LED can be satisfactory applied to maximize growth yield and optimize favorable bioactive constituent in peppermint.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"22 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Lisa M. Berger, Carsten Böckle, M. Gibis, N. Terjung, Jochen Weiss
In food production, re‐feeding material into the manufacturing process is common practice to meet ecological and economical requirements. In production of hamburgers, the products with external imperfections are re‐fed in a frozen, coarsely crushed state.In this study, the influence of the addition of frozen, pre‐crushed hamburgers (re‐fed meat) during the manufacturing process on the structural, physico‐chemical, functional, and quality attributes of the hamburgers was assessed. The recording of process control parameters showed no changes among the samples. It was further found that most of the studied parameters remained nearly unaffected by the addition of re‐fed meat up to 20 %. Neither the specific mechanical energy input during grinding, the histologically determined amount of non‐intact cells, nor the sensory characterization of the samples differed strongly upon the addition of re‐fed meat.The results indicate that it is technologically feasible to re‐feed unimpaired, high‐quality material due to ecological and economical reasons and still maintain high product quality. However, to ensure product safety, microbiological and hygienic standards must be maintained and controlled during processing.This article is protected by copyright. All rights reserved.
{"title":"Effect of re‐fed meat in beef hamburger production","authors":"Lisa M. Berger, Carsten Böckle, M. Gibis, N. Terjung, Jochen Weiss","doi":"10.1002/jsf2.174","DOIUrl":"https://doi.org/10.1002/jsf2.174","url":null,"abstract":"In food production, re‐feeding material into the manufacturing process is common practice to meet ecological and economical requirements. In production of hamburgers, the products with external imperfections are re‐fed in a frozen, coarsely crushed state.In this study, the influence of the addition of frozen, pre‐crushed hamburgers (re‐fed meat) during the manufacturing process on the structural, physico‐chemical, functional, and quality attributes of the hamburgers was assessed. The recording of process control parameters showed no changes among the samples. It was further found that most of the studied parameters remained nearly unaffected by the addition of re‐fed meat up to 20 %. Neither the specific mechanical energy input during grinding, the histologically determined amount of non‐intact cells, nor the sensory characterization of the samples differed strongly upon the addition of re‐fed meat.The results indicate that it is technologically feasible to re‐feed unimpaired, high‐quality material due to ecological and economical reasons and still maintain high product quality. However, to ensure product safety, microbiological and hygienic standards must be maintained and controlled during processing.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"62 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Indiscriminate use of chemicals is the main cause of reduction in crop yield as well as certain serious diseases. There is an increased demand of organic substitutes which can be met by production of technology that involves the use of organic and environment friendly fertilizers. Vermicompost and vermiwash are suitable substitute for chemical fertilizer. In vermicomposting, organic matter is exposed to bacteria and enzymes of earthworm gut that alter the nutritive constituents and provide the unique consistency and property to vermicompost, also the derived leachate is vermiwash. Chemically, they consist of mucous, proteins, hormones, enzymes, macronutrients, micronutrients, and several microorganisms. Vermicompost and vermiwash hold immense potential for sustainable crop production by the application as fertilizer, biopesticide and disease control, food security, enhancing salinity tolerance as well as in allied fields. This technology is also undergoing advancements with the progression of science and technology. This review focusses on the approaches for preparing vermicompost and vermiwash, applications in the field of sustainable crop production and others as well as advancements in this technology.
{"title":"A minireview on vermicompost and vermiwash as green pesticide for sustainable crop production: Approaches, applications, and advancements","authors":"Tanvi Singh, Rachna Kapila, Maheep Kumar","doi":"10.1002/jsf2.172","DOIUrl":"10.1002/jsf2.172","url":null,"abstract":"<p>Indiscriminate use of chemicals is the main cause of reduction in crop yield as well as certain serious diseases. There is an increased demand of organic substitutes which can be met by production of technology that involves the use of organic and environment friendly fertilizers. Vermicompost and vermiwash are suitable substitute for chemical fertilizer. In vermicomposting, organic matter is exposed to bacteria and enzymes of earthworm gut that alter the nutritive constituents and provide the unique consistency and property to vermicompost, also the derived leachate is vermiwash. Chemically, they consist of mucous, proteins, hormones, enzymes, macronutrients, micronutrients, and several microorganisms. Vermicompost and vermiwash hold immense potential for sustainable crop production by the application as fertilizer, biopesticide and disease control, food security, enhancing salinity tolerance as well as in allied fields. This technology is also undergoing advancements with the progression of science and technology. This review focusses on the approaches for preparing vermicompost and vermiwash, applications in the field of sustainable crop production and others as well as advancements in this technology.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"4-10"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594593","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 caffeine content of tea (Camellia sinensis (L.) Kuntze) can counteract the anti‐anxiety effects of L‐theanine. This study aims to find out the extraction method of theanine and caffeine from tea leaves to obtain the highest L‐theanine and the lowest caffeine content. For this purpose, theanine and caffeine contents from 3 tea types (white, black and green) were extracted under different time and temperature conditions and their levels were determined in a single High‐performance liquid chromatography (HPLC) analysis. Also, this study is the first to attempt to optimize the tea extraction conditions by maximizing the ratio of theanine to caffeine concentration.The results show that white tea extracted for 5 min at high temperatures (90‐100°C) had the highest L‐theanine level (21.52 mg/ml). Whereas, white tea, extracted for 5 min at low temperatures (10‐11°C), had negligible caffeine (0.006 mg/ml). The caffeine content was relatively high in the extracts prepared from all types of tea under high temperatures (90‐100 °C). Whereas, caffeine level was low in tea extracted at low temperatures. The theanine‐to‐caffeine ratio was largest for white tea extracted at 10‐11°C for 5 min (theanine/caffeine ratio >200), and this ratio was lowest (0.96) for black tea extracted at 90‐100°C for 30 min.According to these data, the temperature and time of extraction have significant effects on the amount of theanine and caffeine extracted from Camellia sinensis (tea). In addition, white tea drinks prepared for 5 min at 10‐11°C, could be recommended to people intolerant of caffeine side effects.This article is protected by copyright. All rights reserved.
{"title":"Optimization of extraction conditions for the maximum recovery of L‐theanine from tea leaves: comparison of black, green and white tea","authors":"Mina Allameh, Valérie Orsat","doi":"10.1002/jsf2.175","DOIUrl":"https://doi.org/10.1002/jsf2.175","url":null,"abstract":"The caffeine content of tea (Camellia sinensis (L.) Kuntze) can counteract the anti‐anxiety effects of L‐theanine. This study aims to find out the extraction method of theanine and caffeine from tea leaves to obtain the highest L‐theanine and the lowest caffeine content. For this purpose, theanine and caffeine contents from 3 tea types (white, black and green) were extracted under different time and temperature conditions and their levels were determined in a single High‐performance liquid chromatography (HPLC) analysis. Also, this study is the first to attempt to optimize the tea extraction conditions by maximizing the ratio of theanine to caffeine concentration.The results show that white tea extracted for 5 min at high temperatures (90‐100°C) had the highest L‐theanine level (21.52 mg/ml). Whereas, white tea, extracted for 5 min at low temperatures (10‐11°C), had negligible caffeine (0.006 mg/ml). The caffeine content was relatively high in the extracts prepared from all types of tea under high temperatures (90‐100 °C). Whereas, caffeine level was low in tea extracted at low temperatures. The theanine‐to‐caffeine ratio was largest for white tea extracted at 10‐11°C for 5 min (theanine/caffeine ratio >200), and this ratio was lowest (0.96) for black tea extracted at 90‐100°C for 30 min.According to these data, the temperature and time of extraction have significant effects on the amount of theanine and caffeine extracted from Camellia sinensis (tea). In addition, white tea drinks prepared for 5 min at 10‐11°C, could be recommended to people intolerant of caffeine side effects.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"58 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138596709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anthony Salvador B. Albaladejo, Ruel C. Nacario, Baby Richard R. Navarro, C. Lebrilla, Gladys C. Completo
Breast milk contains Human Milk Oligosaccharides (HMOs), which are the third most abundant solid component and are considered indigestible with no nutritional value to infants. However, HMOs provide protection against pathogens, support gut bacteria, and aid in brain development. This study investigated the relationship between HMOs and secretor status and tracked changes in HMO levels throughout lactation. The study employed a rapid‐throughput extraction method, nano‐HPLC chip/TOF‐MS analysis, and an annotated HMO structure library for oligosaccharide analysis.Results from the study revealed that 81% of Filipino mothers (N = 155) are secretors, while 19% are non‐secretors. The total HMO abundance significantly decreased (p = 0.0001) throughout lactation but was significantly (p = 0.0390) higher in colostrum compared to mature milk. The total fucosylated HMOs had a significantly (p = 0.0460) lower absolute abundance, while the total sialylated HMOs showed a significantly (p = 0.0012) higher abundance in colostrum relative to mature milk. Non‐fucosylated neutral HMOs showed no significant (p = 0.1040) difference in abundance between colostrum and mature milk.This is the first comprehensive data on the maternal secretor status of Filipino mothers, showing the decrease in total HMO abundance throughout lactation and differences in the abundances of various oligosaccharide types between colostrum and mature milk.
{"title":"Lactational Changes in Filipino Human Milk Oligosaccharides Reveal Maternal Secretor Status","authors":"Anthony Salvador B. Albaladejo, Ruel C. Nacario, Baby Richard R. Navarro, C. Lebrilla, Gladys C. Completo","doi":"10.1002/jsf2.180","DOIUrl":"https://doi.org/10.1002/jsf2.180","url":null,"abstract":"Breast milk contains Human Milk Oligosaccharides (HMOs), which are the third most abundant solid component and are considered indigestible with no nutritional value to infants. However, HMOs provide protection against pathogens, support gut bacteria, and aid in brain development. This study investigated the relationship between HMOs and secretor status and tracked changes in HMO levels throughout lactation. The study employed a rapid‐throughput extraction method, nano‐HPLC chip/TOF‐MS analysis, and an annotated HMO structure library for oligosaccharide analysis.Results from the study revealed that 81% of Filipino mothers (N = 155) are secretors, while 19% are non‐secretors. The total HMO abundance significantly decreased (p = 0.0001) throughout lactation but was significantly (p = 0.0390) higher in colostrum compared to mature milk. The total fucosylated HMOs had a significantly (p = 0.0460) lower absolute abundance, while the total sialylated HMOs showed a significantly (p = 0.0012) higher abundance in colostrum relative to mature milk. Non‐fucosylated neutral HMOs showed no significant (p = 0.1040) difference in abundance between colostrum and mature milk.This is the first comprehensive data on the maternal secretor status of Filipino mothers, showing the decrease in total HMO abundance throughout lactation and differences in the abundances of various oligosaccharide types between colostrum and mature milk.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138596780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Giuseppe Sammarco, Mattia Rossi, Michele Suman, D. Cavanna, Laura Viotto, Piero Pettenà, Chiara Dall'Asta, Paola Iacumin
Raw and processed hazelnut commodities are often the subject of fraudulent geographical declarations. Italian products are the main target of these illegal activities as their quality is high and certified, and the prices are bigger. Isotope ratio mass spectrometry (IRMS) could play a key role in origin discrimination. The present study aims to assess the provenience of Italian hazelnuts, by analysing relative isotopic ratios of carbon and oxygen.Method development is performed by evaluating samples' repeatability, reproducibility, and robustness. The results are reproducible and robust, having acceptable standard deviations. One‐way ANOVA demonstrates the significant statistical difference between Italian and non‐Italian samples. Furthermore, a data fusion approach, with inductively coupled plasma–optical emission spectroscopy (ICP‐OES) and inductively coupled plasma‐mass spectrometry (ICP‐MS), permitted to build multivariate statistical models to confirm the differences of geographical provenience. A design of experiment (DoE) is created to sample correctly, considering factors such as variety, processing, and peel percentage.N=96 hazelnut lots, from Italy, Turkey, Georgia, and Azerbaijan, are analysed for the geographical assessment: this strategy demonstrates promising potentialities, as food isotopic abundances reflect ground and climate‐related features, typical of precise locations.This article is protected by copyright. All rights reserved.
{"title":"Hazelnut products traceability through combined Isotope Ratio Mass Spectrometry and Multi‐elemental Analysis","authors":"Giuseppe Sammarco, Mattia Rossi, Michele Suman, D. Cavanna, Laura Viotto, Piero Pettenà, Chiara Dall'Asta, Paola Iacumin","doi":"10.1002/jsf2.171","DOIUrl":"https://doi.org/10.1002/jsf2.171","url":null,"abstract":"Raw and processed hazelnut commodities are often the subject of fraudulent geographical declarations. Italian products are the main target of these illegal activities as their quality is high and certified, and the prices are bigger. Isotope ratio mass spectrometry (IRMS) could play a key role in origin discrimination. The present study aims to assess the provenience of Italian hazelnuts, by analysing relative isotopic ratios of carbon and oxygen.Method development is performed by evaluating samples' repeatability, reproducibility, and robustness. The results are reproducible and robust, having acceptable standard deviations. One‐way ANOVA demonstrates the significant statistical difference between Italian and non‐Italian samples. Furthermore, a data fusion approach, with inductively coupled plasma–optical emission spectroscopy (ICP‐OES) and inductively coupled plasma‐mass spectrometry (ICP‐MS), permitted to build multivariate statistical models to confirm the differences of geographical provenience. A design of experiment (DoE) is created to sample correctly, considering factors such as variety, processing, and peel percentage.N=96 hazelnut lots, from Italy, Turkey, Georgia, and Azerbaijan, are analysed for the geographical assessment: this strategy demonstrates promising potentialities, as food isotopic abundances reflect ground and climate‐related features, typical of precise locations.This article is protected by copyright. All rights reserved.","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"65 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dongya Zhao, Tao Luo, Yuqiao Liu, Rui Shu, Hui Hong, Yongkang Luo, Yuqing Tan
Background
With tilapia's increasing production and aquaculture modes' diversity, container culture's effect on fish storage quality remains unclear. Fish storage quality is related to different attributes such as organoleptic, microbiological, and physiochemical qualities. The alterations of the sensory, microbiological, and physiochemical quality of container and pond-cultured tilapia stored at 4°C were studied to investigate the effect of container culture mode on the quality of tilapia during storage.
Results
During storage, the TVC of pond-cultured tilapia was higher than container-cultured tilapia at 3–5 days. On 3rd day, the K value was higher in pond-cultured tilapia, while container-cultured tilapia had significantly higher IMP content. By 5th day, pond-cultured tilapia had higher pH, while container-cultured tilapia had a lower redness–greenness value. On 9th day, HxR content was higher in pond-cultured tilapia. Shewanella was the main spoilage microbe in pond-cultured tilapia, while Pseudomonas dominated in container-cultured tilapia. On 11th day, histamine content was significantly higher in pond-cultured tilapia.
Conclusions
Results indicated that compared with pond-cultured tilapia, container-cultured tilapia performs better due to lower pH. The difference in microbial community composition between the two groups may be related to water quality. Overall, container culture is a potential method which is comparable to pond culture.
{"title":"Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C","authors":"Dongya Zhao, Tao Luo, Yuqiao Liu, Rui Shu, Hui Hong, Yongkang Luo, Yuqing Tan","doi":"10.1002/jsf2.173","DOIUrl":"10.1002/jsf2.173","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>With tilapia's increasing production and aquaculture modes' diversity, container culture's effect on fish storage quality remains unclear. Fish storage quality is related to different attributes such as organoleptic, microbiological, and physiochemical qualities. The alterations of the sensory, microbiological, and physiochemical quality of container and pond-cultured tilapia stored at 4°C were studied to investigate the effect of container culture mode on the quality of tilapia during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>During storage, the TVC of pond-cultured tilapia was higher than container-cultured tilapia at 3–5 days. On 3rd day, the K value was higher in pond-cultured tilapia, while container-cultured tilapia had significantly higher IMP content. By 5th day, pond-cultured tilapia had higher pH, while container-cultured tilapia had a lower redness–greenness value. On 9th day, HxR content was higher in pond-cultured tilapia. <i>Shewanella</i> was the main spoilage microbe in pond-cultured tilapia, while Pseudomonas dominated in container-cultured tilapia. On 11th day, histamine content was significantly higher in pond-cultured tilapia.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results indicated that compared with pond-cultured tilapia, container-cultured tilapia performs better due to lower pH. The difference in microbial community composition between the two groups may be related to water quality. Overall, container culture is a potential method which is comparable to pond culture.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"11-18"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597628","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}
Pinky Raigond, Vandana Parmar, Satish Kumar Luthra, Asha Thakur, Vinod Kumar, Som Dutt, Dalamu, Sastry S. Jayanty, Brajesh Singh
Background
Diabetes type II is growing rapidly as a result of the global shift in dietary and lifestyle habits. Although there are many pharmacological treatments for diabetes, incorporating foods with antidiabetic components into daily diet will be helpful. The present study compared the difference in the bioaccessibility of biguanide-related compounds (BRCs, antidiabetic compounds) and phenolics from yellow, red, and purple potatoes.
Results
Color-based averaged results showed that only biofortified red-fleshed advanced potato clones showed higher bioaccessibility (14%) of BRCs compared to light yellow potatoes. Among all the tested compounds, only BRCs were released to maximum extent in the intestinal phase from all varieties and advance clones. This is the first report that revealed potatoes to be a good source of BRCs due to their high bioaccessibility. Bioaccessibility of phenolic compounds from boiled potatoes was 1.1-fold higher in red colored, whereas almost 2-fold higher in purple potatoes. Compared to light yellow potatoes, bioaccesibility of 3-caffeoylquinic acid, 5-O-caffeoylquinic acid and 4-O-caffeoylquinic acid was 5.1, 5.7, 4.6 fold higher in boiled red potatoes, respectively, and 4.6, 3.7, and 6.9 fold higher in boiled purple potatoes, respectively. Total anthocyanins showed color-dependent bioaccessibility and were 3.2 and 16.2 fold more bioaccessible from red and purple boiled potatoes, respectively, compared to light yellow potatoes.
Conclusion
Due to high bioaccessibility of phenolics, anthocyanins, and BRCs, purple and red potatoes can play pivotal role in health improvement of consumers worldwide. However, further detailed bioavailability studies are required to confirm these results.
{"title":"In vitro bioaccessibility of biguanide-related compounds and phenolics from yellow, red, and purple-fleshed potatoes","authors":"Pinky Raigond, Vandana Parmar, Satish Kumar Luthra, Asha Thakur, Vinod Kumar, Som Dutt, Dalamu, Sastry S. Jayanty, Brajesh Singh","doi":"10.1002/jsf2.168","DOIUrl":"10.1002/jsf2.168","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Diabetes type II is growing rapidly as a result of the global shift in dietary and lifestyle habits. Although there are many pharmacological treatments for diabetes, incorporating foods with antidiabetic components into daily diet will be helpful. The present study compared the difference in the bioaccessibility of biguanide-related compounds (BRCs, antidiabetic compounds) and phenolics from yellow, red, and purple potatoes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Color-based averaged results showed that only biofortified red-fleshed advanced potato clones showed higher bioaccessibility (14%) of BRCs compared to light yellow potatoes. Among all the tested compounds, only BRCs were released to maximum extent in the intestinal phase from all varieties and advance clones. This is the first report that revealed potatoes to be a good source of BRCs due to their high bioaccessibility. Bioaccessibility of phenolic compounds from boiled potatoes was 1.1-fold higher in red colored, whereas almost 2-fold higher in purple potatoes. Compared to light yellow potatoes, bioaccesibility of 3-caffeoylquinic acid, 5-<i>O</i>-caffeoylquinic acid and 4-<i>O</i>-caffeoylquinic acid was 5.1, 5.7, 4.6 fold higher in boiled red potatoes, respectively, and 4.6, 3.7, and 6.9 fold higher in boiled purple potatoes, respectively. Total anthocyanins showed color-dependent bioaccessibility and were 3.2 and 16.2 fold more bioaccessible from red and purple boiled potatoes, respectively, compared to light yellow potatoes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Due to high bioaccessibility of phenolics, anthocyanins, and BRCs, purple and red potatoes can play pivotal role in health improvement of consumers worldwide. However, further detailed bioavailability studies are required to confirm these results.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"92-101"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231996","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}
Pierre Noiset, Robert M. Ndunda, Hosea O. Mokaya, Mary Chege, Nelly N. Ndungu, Nassor Sharifu, Nicolas J. Vereecken, Kiatoko Nkoba
Background
Islands are known to host unique flowering plant assemblages visited by insular insects, including by social bees, a phenomenon thought to potentially impact the honey composition and associated medicinal applications. In this study, we characterized several physical–chemical parameters of honey produced by the stingless bee Meliponula (Axestotrigona) ferruginea with samples collected both from continental (Kenya) and insular (Tanzania) ecosystems.
Results
Our results show that stingless bees in islands produce a honey whose composition significantly differs from those produced in the continent, with a significantly higher concentration of bioactive phytochemicals.
Conclusion
Our results illustrate how insularity might drive different and unique compositional profiles in honeys and provide evidence that certain groups of compounds found in stingless bee honey from the Afrotropical region have potential therapeutic benefits with medicinal applications that largely remain to be explored.
{"title":"Insularity and its impact on stingless bee honey properties: A case study in the Zanzibar Archipelago (Tanzania)","authors":"Pierre Noiset, Robert M. Ndunda, Hosea O. Mokaya, Mary Chege, Nelly N. Ndungu, Nassor Sharifu, Nicolas J. Vereecken, Kiatoko Nkoba","doi":"10.1002/jsf2.170","DOIUrl":"10.1002/jsf2.170","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Islands are known to host unique flowering plant assemblages visited by insular insects, including by social bees, a phenomenon thought to potentially impact the honey composition and associated medicinal applications. In this study, we characterized several physical–chemical parameters of honey produced by the stingless bee <i>Meliponula (Axestotrigona) ferruginea</i> with samples collected both from continental (Kenya) and insular (Tanzania) ecosystems.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our results show that stingless bees in islands produce a honey whose composition significantly differs from those produced in the continent, with a significantly higher concentration of bioactive phytochemicals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Our results illustrate how insularity might drive different and unique compositional profiles in honeys and provide evidence that certain groups of compounds found in stingless bee honey from the Afrotropical region have potential therapeutic benefits with medicinal applications that largely remain to be explored.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"64-71"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231902","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}
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