journal
https://read.qxmd.com/read/38519199/microencapsulation-of-ultrasound-assisted-phenolic-extracts-of-sugar-maple-leaves-characterization-in-vitro-gastrointestinal-digestion-and-storage-stability
#1
JOURNAL ARTICLE
Nushrat Yeasmen, Valérie Orsat
Sugar maple leaves (SML), usually considered residue plant biomass and discarded accordingly, contain a considerable amount of phenolic antioxidants. In this study, SML phenolics were extracted employing both advanced (homogenization pretreated ultrasound-assisted extraction) and conventional (maceration) methods followed by their encapsulation by freeze drying and spray drying using a combination of maltodextrin and gum arabic as coating agents. Detailed physicochemical analyses revealed that the encapsulated microparticles had high solubility (>90 %) and encapsulation efficiency (>95 %), acceptable thermal stability with good handling properties...
April 2024: Food Research International
https://read.qxmd.com/read/38519198/optimizing-ara-and-dha-in-infant-formula-a-systematic-review-of-global-trends-regional-disparities-and-considerations-for-precision-nutrition
#2
REVIEW
Xinggang Ni, Zhiyi Zhang, Zeyuan Deng, Jing Li
In the context of precision nutrition, the addition of ARA and DHA in infant formula needs to consider more factors. This study conducted a comprehensive literature review, including 112 relevant Chinese and English articles, to summarize and analyze the global levels of ARA, DHA, and the ARA/DHA ratio in breast milk. The data were correlated with local aquatic products intake and children's IQ. The results indicated that the average level of DHA in breast milk across regions is lower than that of ARA. Variations in DHA content were identified as a primary factor influencing ARA/DHA ratio fluctuations...
April 2024: Food Research International
https://read.qxmd.com/read/38519197/evaluation-of-multiscale-mechanisms-of-ultrasound-assisted-extraction-from-porous-plant-materials-experiment-and-modeling-on-this-intensified-process
#3
JOURNAL ARTICLE
Jiaheng Li, Wenjun Wang, Weidong Xu, Yong Deng, Ruiling Lv, Jianwei Zhou, Donghong Liu
Ultrasound-assisted extraction (UAE) is an intensified mass transfer process, which can utilize natural resources effectively, but still lacks detailed mechanisms for multiscale effects. This study investigates the mass transfer mechanisms of UAE combined with material's pore structure at multiscale. Porous material was prepared by roasting green coffee beans (GCB) at 120 °C (RCB120) and 180 °C (RCB180), and their UAE efficiency for phytochemicals (caffeine, trigonelline, chlorogenic acid, caffeic acid) were evaluated by experiment and modeling...
April 2024: Food Research International
https://read.qxmd.com/read/38519196/effect-of-different-iron-ratios-on-interaction-and-thermodynamic-stability-of-bound-whey-protein-isolate
#4
JOURNAL ARTICLE
Xuan Ding, Yujia Liu, Liyuan Zheng, Qiushuo Chang, Xing Chen, Chunyu Xi
Whey protein isolates (WPI) are known to have mineral-binding capacity to promote iron absorption. The aim of this study was to investigate the effect of iron ratio on the conformational structure of iron-bound whey protein isolate (WPI-Fe) and its thermodynamic stability. It was shown that the iron to protein ratio affects both the iron binding capacity of WPI and the iron valence state on the surface of WPI-Fe complexes. As the iron content increases, aggregation between protein molecules occurs. In addition, WPI-Fe nanoparticles have thermodynamic stability and Fe2+ has a high affinity with WPI for spontaneous exothermic reactions...
April 2024: Food Research International
https://read.qxmd.com/read/38519195/characterization-and-comparison-of-flavors-in-fresh-and-aged-fermented-peppers-impact-of-different-varieties
#5
JOURNAL ARTICLE
Miao Liu, Na Deng, Hui Li, Xiaoyi Hou, Bo Zhang, Jianhui Wang
The flavor profiles of fresh and aged fermented peppers obtained from four varieties were thoroughly compared in this study. A total of 385 volatile compounds in fermented pepper samples were detected by flavoromics (two-dimensional gas chromatography-time-of-flight mass spectrometry). As fermentation progressed, both the number and the total concentration of volatile compounds changed, with esters, alcohols, acids, terpenoids, sulfur compounds, and funans increasing, whereas hydrocarbons and benzenes decreased...
April 2024: Food Research International
https://read.qxmd.com/read/38519194/thermal-stability-and-in-vitro-biological-fate-of-lactoferrin-polysaccharide-complexes
#6
JOURNAL ARTICLE
Hanyun Jiang, Tingting Zhang, Yujie Pan, Hui Yang, Xiankang Xu, Jianzhong Han, Weilin Liu
Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating...
April 2024: Food Research International
https://read.qxmd.com/read/38519193/identification-of-toxic-gelsemium-elegans-in-processed-food-and-honey-based-on-real-time-pcr-analysis
#7
JOURNAL ARTICLE
Gang Wang, Ying Ren, Yuying Su, Hui Zhang, Jinfeng Li, Hongxia Zhao, Huixia Zhang, Jianping Han
Gelsemium elegans (GE) is a widely distributed hypertoxic plant that has caused many food poisoning incidents. Its pollen can also be collected by bees to produce toxic honey, posing a great threat to the health and safety of consumers. However, for the complex matrices such as cooked food and honey, it is challenging to perform composition analysis. It is necessary to establish more effective strategies for investigating GE contamination. In this study, the real-time PCR (qPCR) analysis combined with DNA barcode matK was proposed for the identification and detection of GE...
April 2024: Food Research International
https://read.qxmd.com/read/38519192/feasibility-of-replacing-waxy-rice-with-waxy-or-sweet-waxy-corn-viewed-from-the-structure-and-physicochemical-properties-of-starches
#8
JOURNAL ARTICLE
Biao Huang, Gongqi Zhao, Xiaochen Zou, Xinxin Cheng, Songnan Li, Liping Yang
To explore the feasibility of substituting waxy rice with waxy or sweet-waxy corn, eight varieties of waxy and sweet-waxy corns were selected, including three self-cultivated varieties (Feng nuo 168, Feng nuo 211, and Feng nuo 10). Their starches were isolated and used as research objects, and commercially available waxy rice starch (CAWR) and waxy corn starch (CAWC) were used as controls. X-ray diffraction, scanning electron microscopy, differential scanning calorimetry, rapid viscosity analyzer, and rotational rheometer were used to analyze their physicochemical and structural characteristics...
April 2024: Food Research International
https://read.qxmd.com/read/38519191/co-culture-fermentation-by-saccharomycopsis-fibuligera-and-lactic-acid-bacteria-improves-bioactivity-and-aroma-profile-of-wheat-bran-and-the-bran-containing-chinese-steamed-bread
#9
JOURNAL ARTICLE
Ning Tang, Xiaolong Xing, Huipin Li, Biao Suo, Yuhong Wang, Zhilu Ai, Yong Yang
Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB...
April 2024: Food Research International
https://read.qxmd.com/read/38519190/impact-of-aroma-enhancing-microorganisms-on-aroma-attributes-of-industrial-douchi-an-integrated-analysis-using-e-nose-gc-ims-gc-ms-and-descriptive-sensory-evaluation
#10
JOURNAL ARTICLE
Aijun Li, Xiya Feng, Gang Yang, Xiaowei Peng, Muying Du, Jun Song, Jianquan Kan
In order to enhance the aromatic profile of industrial Douchi, a comprehensive investigation was undertaken to assess the impact of aroma-enhancing microorganisms on the sensory attributes of Douchi. This evaluation utilized a combination of analytical techniques, including electronic nose analysis, gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and descriptive sensory analysis (DA). Both GC-IMS and GC-MS revealed significant changes in the volatile composition of Douchi following the addition of aroma-enhancing microorganisms (p < 0...
April 2024: Food Research International
https://read.qxmd.com/read/38519189/effects-of-maillard-reaction-of-different-monosaccharide-modified-on-some-functional-properties-of-fish-gelatin
#11
JOURNAL ARTICLE
Jinghong Xu, Jing Zhang, Peihan Wu, Feifei Wang, Zongcai Tu, Hui Wang, Debin Guo
In this work, the effects of Maillard reaction of different monosaccharide-modified fish gelatin were studied. The changes of gel properties, rheology and structure of fish gelatin before and after modification were compared and analyzed, and oil-in-woter emulsions were prepared. The results showed that the five-carbon monosaccharide had stronger modification ability than the six-carbon monosaccharide, which was mainly due to the different steric hindrance of the amino acids in the nuclear layer and the outer layer to the glycosylation reaction...
April 2024: Food Research International
https://read.qxmd.com/read/38519188/wet-type-grinder-treated-okara-modulates-gut-microbiota-composition-and-attenuates-obesity-in-high-fat-fed-mice
#12
JOURNAL ARTICLE
Takao Nagano, Chihiro Watanabe, Eri Oyanagi, Hiromi Yano, Takumi Nishiuchi
Wet-type grinder (WG) is a nanofiber technology used to atomize dietary fiber-rich materials. WG-treated okara (WGO) exhibits high dispersion and viscosity similar to those of viscous soluble dietary fibers. Here, we studied the effect of WGO supplementation on obesity and gut microbiota composition in high-fat diet (HFD)-fed mice. WGO intake suppressed body weight gain and fat accumulation, improved glucose tolerance, lowered cholesterol levels, and prevented HFD-induced decrease in muscle mass. WGO supplementation also led to cecum enlargement, lower pH, and higher butyrate production...
April 2024: Food Research International
https://read.qxmd.com/read/38519187/understanding-consumers-attitude-towards-insects-as-food-influence-of-insect-species-on-liking-emotions-sensory-perception-and-food-pairing
#13
JOURNAL ARTICLE
Chiara Nervo, Michele Ricci, Luisa Torri
Entomophagy studies mainly focused on insects as a generic category, rarely considering insect species. This study investigated the: i) affective response to specific edible insect species; ii) sensory properties characterizing the tested insects and their role in driving preferences and food paring. A sensory test (85 consumers, 56.5 % female, 19-73 years) was performed on seven dried whole edible insects at the adult (weaver ants, crickets, grasshoppers), larva (bamboo worms, morio worms, sago worms) and pupae stage (silkworms)...
April 2024: Food Research International
https://read.qxmd.com/read/38519186/structural-analysis-of-whey-representation-between-rural-and-urban-populations-in-western-mexico
#14
JOURNAL ARTICLE
S E García-Barrón, A Romero-Medina, P Chombo-Morales, S Villanueva-Rodríguez
Whey is a by-product derived from cheese making. Despite being rich in nutrients, it is little used, it even represents a problem form the environment in Mexico. In this sense, it is important to know the meanings that are associated with this term, especially when it is intended to develop new products from this by-product. The objective of this work was to analyze the representation of the term whey in rural and urban populations through the Central core Theory. Additionally, the relationship between gender-place of residence with the evoked word is explored...
April 2024: Food Research International
https://read.qxmd.com/read/38519185/aqueous-enzymatic-extraction-of-macauba-acrocomia-aculeata-pulp-oil-a-green-and-sustainable-approach-for-high-quality-oil-production
#15
JOURNAL ARTICLE
Guilherme Dallarmi Sorita, Simone Palma Favaro, Dasciana de Sousa Rodrigues, Wellington Paula da Silva Junior, Wesley Gabriel de Oliveira Leal, Alan Ambrosi, Marco Di Luccio
Aqueous enzymatic extraction (AEE) of macauba pulp oil (MPO) was performed in this study with five commercial enzymatic pools. The chemical, nutritional, and thermal properties of the oils with high oil efficiency by AEE were evaluated and compared with mechanical pressing (MP) and organic solvent extraction (SE). Among the AEE processes, the pectinase pool (at pH 5.5 and 50 °C) exhibited the highest process efficiency (88.6 %). The oils presented low acidity values (0.4-3.1 %) and low molar absorptivities, indicating minimal oil degradation...
April 2024: Food Research International
https://read.qxmd.com/read/38519184/food-additives-impair-gut-microbiota-from-healthy-individuals-and-ibd-patients-in-a-colonic-in-vitro-fermentation-model
#16
JOURNAL ARTICLE
Irma Gonza, Elizabeth Goya-Jorge, Caroline Douny, Samiha Boutaleb, Bernard Taminiau, Georges Daube, Marie-Louise Scippo, Edouard Louis, Véronique Delcenserie
Intestinal fibrosis is a long-term complication of inflammatory bowel diseases (IBD). Changes in microbial populations have been linked with the onset of fibrosis and some food additives are known to promote intestinal inflammation facilitating fibrosis induction. In this study, we investigated how polysorbate 80, sucralose, titanium dioxide, sodium nitrite and maltodextrin affect the gut microbiota and the metabolic activity in healthy and IBD donors (patients in remission and with a flare of IBD). The Simulator of the Human Intestinal Microbial Ecosystem (SHIME®) with a static (batch) configuration was used to evaluate the effects of food additives on the human intestinal microbiota...
April 2024: Food Research International
https://read.qxmd.com/read/38519183/artificial-saliva-induced-structural-breakdown-of-surimi-gels-with-starch-under-continuous-compressive-motions
#17
JOURNAL ARTICLE
Timilehin Martins Oyinloye, Won Byong Yoon
Food texture perception is dynamic, influenced by food properties and oral processing. Using the Repeatable Dual Extrusion Cell (RDEC), the oral processing dynamics of surimi gel with different corn starch concentrations (0-15%) in the presence of 1 ml artificial saliva or water were studied. The force-time curve showed increased peak forces with higher corn starch concentrations, peaking significantly at 10%, then decreasing at 15%. Salivary amylase played a crucial role in gel sample degradation, especially in samples with 5% starch, with a work value depletion ratio of 0...
April 2024: Food Research International
https://read.qxmd.com/read/38519182/pulsed-electric-field-treatment-for-preservation-of-chlorella-suspensions-and-retention-of-gelling-capacity
#18
JOURNAL ARTICLE
Cora De Gol, Ailsa Moodycliffe, Heidy M W den Besten, Marcel H Zwietering, Michael Beyrer
Pulsed electric field (PEF) processing has emerged as an alternative to thermal pasteurization for the shelf-life extension of heat-sensitive liquids at industrial scale. It offers the advantage of minimal alteration in physicochemical characteristics and functional properties. In this study, a pilot-scale continuous PEF processing (Toutlet  < 55 °C) was applied to microalgae Chlorella vulgaris (Cv) suspensions (pH = 6.5), which was proposed as a functional ingredient for plant-based foods...
April 2024: Food Research International
https://read.qxmd.com/read/38519181/prebiotics-modulate-the-microbiota-gut-brain-axis-and-ameliorate-anxiety-and-depression-like-behavior-in-hfd-fed-mice
#19
JOURNAL ARTICLE
Igor Henrique Rodrigues de Paiva, Laís Macedo Maciel, Rodrigo Soares da Silva, Ingrid Prata Mendonça, José Roberto Botelho de Souza, Christina Alves Peixoto
Previous research has demonstrated that Prebiotics can influence the composition of the gut microbiota, consequently impacting mood regulation. This study aimed to assess the effects of Prebiotics, specifically Fructooligosaccharides (FOS) and Galactooligosaccharides (GOS) on neuroinflammation, depression, and anxiety-like behavior in a mouse model fed a high-fat diet (HFD). Initially, mice were divided into two groups: a control group on a standard diet (n = 15) and a group on an HFD for 18 weeks (n = 45)...
April 2024: Food Research International
https://read.qxmd.com/read/38519180/revealing-the-influence-of-exogenously-inoculated-bacillus-spp-on-the-microbiota-and-metabolic-potential-of-medium-temperature-daqu-a-meta-omics-analysis
#20
JOURNAL ARTICLE
Hui Qin, Suyi Zhang, Chao Wang, Qianglin Pan, Yi Dong, Xiaobo Cai, Xiaojun Wang, Mengyang Huang, Jun Huang, Rongqing Zhou
To determine the unique contribution of the bioturbation to the properties of the medium-temperature Daqu, we investigated the differences in microbiota and metabolic composition using the meta-omics approach. Bioturbation increased the amounts of microbial specie and influenced the contribution of the core microbiota to the metabolome. Specifically, inoculated synthetic microbiota (MQB) enhanced the abundance of Bacillus amyloliquefaciens, while Bacillus licheniformis (MQH) increased the abundance of the two Aspergillus species and four species level of lactic acid bacteria...
April 2024: Food Research International
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