journal
https://read.qxmd.com/read/38397610/technological-and-safety-characterization-of-coagulase-negative-staphylococci-isolated-from-sardinian-fermented-sausage-made-by-ovine-meat
#1
JOURNAL ARTICLE
Nicoletta P Mangia, Michele Cottu, Maria Aponte, Marco A Murgia, Maria E Mura, Giuseppe Blaiotta
Ripened sheep sausages are widely consumed in Italy, particularly in Sardinia. Despite their driving role in flavor and color development, coagulase-negative staphylococci in these products have been rarely investigated. A total of 70 CoNS cultures isolated from Sardinian sheep sausages were characterized by rep-PCR and M13-RAPD typing and identified by 16S rDNA sequencing. S. xylosus and S. equorum accounted for more than 70% of the total isolates, whilst S. pasteuri (8.5%), S. succinus (2.8%), and S. haemolyticus (2...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397609/a-culinary-and-medicinal-gem-exploring-the-phytochemical-and-functional-properties-of-thai-basil
#2
JOURNAL ARTICLE
Panita Prasongdee, Kakanang Posridee, Anant Oonsivilai, Ratchadaporn Oonsivilai
This study aimed to comprehensively evaluate the potential health benefits of Thai basil extracts from two species, Ocimum basilicum var. thyrsiflorum and Ocimum basilicum cv. Jumbo 4320, by investigating their bioactivities, phytochemical composition, and in vitro antioxidant, antimicrobial, and antithrombotic activities. Thai basil extracts from two species ( Ocimum basilicum var. thyrsiflorum and cv. Jumbo 4320) were obtained using water, ethanol, and ethyl acetate. Phytochemical analysis revealed chlorophylls, carotenoids, and diverse phenolic compounds...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397608/sensory-perception-and-food-evoked-emotions-of-older-adults-assessing-microwave-processed-meals-with-different-salt-concentrations
#3
JOURNAL ARTICLE
Maria Laura Montero, Lisa M Duizer, Carolyn F Ross
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%) and two treatments-with and without added herbs-were tested. Multiple sensory attributes and overall meal liking were evaluated by participants ( n = 54; 60-86 years of age) with hedonic and just-about-right scores. Twenty-five food-evoked emotions were also tested...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397607/enhancing-postharvest-quality-and-antioxidant-capacity-of-blue-honeysuckle-cv-lanjingling-with-chitosan-and-aloe-vera-gel-edible-coatings-during-storage
#4
JOURNAL ARTICLE
Jinli Qiao, Dalong Li, Liangchuan Guo, Xiaoqi Hong, Shuman He, Junwei Huo, Xiaonan Sui, Yan Zhang
This study investigated the impact of chitosan (CH, 1%) and aloe vera gel (AL, 30%) edible coatings on the preservation of blue honeysuckle quality during a 28-day storage at -1 °C. Coating with CH, AL, and CH+AL led to notable enhancements in several key attributes. These included increased firmness, total soluble solids, acidity, pH, and antioxidant capacity (measured through DPPH, ABTS, and FRAP assays), as well as the preservation of primary (ascorbic acid) and secondary metabolites (TPC, TAC, and TFC)...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397606/synergistic-effects-of-high-intensity-ultrasound-combined-with-l-lysine-for-the-treatment-of-porcine-myofibrillar-protein-regarding-solubility-and-flavour-adsorption-capacity
#5
JOURNAL ARTICLE
Yongkang Xie, De Chen, Jianxin Cao, Xuejiao Wang, Xiaoyu Yin
This study aimed to investigate the synergistic effects of high-intensity ultrasound (0, 5, 10, 15, and 20 min) in combination with L-lysine (15 mM) on improving the solubility and flavour adsorption capacity of myofibrillar proteins (MPs) in low-ion-strength media. The results revealed that the ultrasound treatment for 20 min or the addition of L-lysine (15 mM) significantly improved protein solubility ( p < 0.05), with L-lysine (15 mM) showing a more pronounced effect ( p < 0.05). The combination of ultrasound treatment and L-lysine further increased solubility, and the MPs treated with ultrasound at 20 min exhibited the best dispersion stability in water, which corresponded to the lowest turbidity, highest absolute zeta potential value, and thermal stability ( p < 0...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397605/research-progress-on-extraction-and-detection-technologies-of-flavonoid-compounds-in-foods
#6
REVIEW
Wen Li, Xiaoping Zhang, Shuanglong Wang, Xiaofei Gao, Xinglei Zhang
Flavonoid compounds have a variety of biological activities and play an essential role in preventing the occurrence of metabolic diseases. However, many structurally similar flavonoids are present in foods and are usually in low concentrations, which increases the difficulty of their isolation and identification. Therefore, developing and optimizing effective extraction and detection methods for extracting flavonoids from food is essential. In this review, we review the structure, classification, and chemical properties of flavonoids...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397604/-aegle-marmelos-l-leaf-extract-improves-symptoms-of-memory-loss-induced-by-scopolamine-in-rats
#7
JOURNAL ARTICLE
Chanida Thongsopha, Thanasit Chaiwut, Pornnarez Thaweekhotr, Paiwan Sudwan, Noppadol Phasukdee, Ranida Quiggins
Alzheimer's disease (AD) is the most common neurodegenerative disease that results in memory impairment. Aegle marmelos (L.) Correa ( AM ) is used as a traditional medicine. AM leaves have the potential to inhibit acetylcholinesterase activity. This study used scopolamine to induce AD in rats. The aim of this study was to investigate the effects of AM leaf extract using this model. Motor and memory functions were tested by the motor activity and Morris water maze (MWM) tests, respectively. The density of the synaptophysin and dendritic spines in the CA1 were detected by immunofluorescence and Golgi impregnation, respectively...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397603/the-pea-oligosaccharides-could-stimulate-the-in-vitro-proliferation-of-beneficial-bacteria-and-enhance-anti-inflammatory-effects-via-the-nf-%C3%AE%C2%BAb-pathway
#8
JOURNAL ARTICLE
Yongxia Cheng, Ruoqi Zhao, Mingwu Qiao, Yan Ma, Tiange Li, Ning Li, Yue Shen, Xianqing Huang, Lianjun Song
The oligosaccharides extracted from the seeds of peas, specifically consisting of raffinose, stachyose, and verbascose, fall under the category of raffinose family oligosaccharides (RFOs). The effect of RFOs on intestinal microflora and the anti-inflammatory mechanism were investigated by in vitro fermentation and cell experiments. Firstly, mouse feces were fermented in vitro and different doses of RFOs (0~2%) were added to determine the changes in the representative bacterial community, PH, and short-chain fatty acids in the fermentation solution during the fermentation period...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397602/efficient-and-selective-extraction-of-rhamnogalacturonan-i-enriched-pectic-polysaccharides-from-tartary-buckwheat-leaves-using-deep-eutectic-solvent-based-techniques
#9
JOURNAL ARTICLE
Ding-Tao Wu, Jing Lei, Jie Li, Mei-Mei Qu Mo, Wen-Bing Li, Yu-Jing Huang, Yi-Chen Hu, Ai-Li Wang, Liang Zou
Tartary buckwheat green leaves are considered to be among the most important by-products in the buckwheat industry. Although Tartary buckwheat green leaves are abundant in pectic polysaccharides, their potential applications in the food industry are quite scarce. Therefore, to promote their potential applications as functional or fortified food ingredients, both deep-eutectic-solvent-assisted extraction (DESE) and high-pressure-assisted deep eutectic solvent extraction (HPDEE) were used to efficiently and selectively extract pectic polysaccharides from Tartary buckwheat green leaves (TBP)...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397601/emulsification-characteristics-of-insoluble-dietary-fibers-from-pomelo-peel-effects-of-acetylation-enzymatic-hydrolysis-and-wet-ball-milling
#10
JOURNAL ARTICLE
Kuimin Yang, Jieqiong Yao, Kaixin Shi, Chenxi Yang, Yang Xu, Peipei Zhang, Siyi Pan
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsification properties of PIDF. The impact of the methods on PIDF composition, structure, and physicochemical properties was also assessed. The results demonstrated that both acetylation modification and cellulase hydrolysis could significantly improve the emulsification properties of PIDF...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397600/modulation-the-synergistic-effect-of-chitosan-sodium-alginate-nanoparticles-with-ca-2-enhancing-the-stability-of-pickering-emulsion-on-d-limonene
#11
JOURNAL ARTICLE
Qian Li, Rui Li, Fanxing Yong, Qiaoli Zhao, Jing Chen, Xing Lin, Ziyu Li, Zhuo Wang, Baojun Xu, Saiyi Zhong
Pickering emulsions (PEs) have been regarded as an effective approach to sustaining and preserving the bioactivities of essential oils. The aim of this research is to prepare a PE stabilized by chitosan/alginate nanoparticles (CS-SA NPs) for the encapsulation and stabilization of D-limonene. In this work, the influence of calcium ions (Ca2+ ) on the morphology and interaction of nanoparticles was studied, and then the preparation technology of CS-SA/Ca2+ NPs was optimized. The results showed that the presence of Ca2+ reduced the size of the nanoparticles and made them assume a spherical structure...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397599/unraveling-the-physicochemical-properties-and-bacterial-communities-in-rabbit-meat-during-chilled-storage
#12
JOURNAL ARTICLE
Zhoulin Wu, Maoqin Xu, Wei He, Xiaoyu Li, Chaoqing Qiu, Jiamin Zhang
The freshness and bacterial communities of fresh and salted rabbit meat during 8 days of refrigerated storage at 4 °C were evaluated. The results showed that the addition of 2% salt significantly changed the color of meat, of which the lightness (L*), redness (a*), and yellowness (b*) were lower than that of fresh meat over time. The pH of all samples increased during storage, and meat with salt addition had lower values in comparison to fresh samples over time. The total volatile base nitrogen (TVB-N) concentration increased rapidly in salt-treated meat but was significantly ( p < 0...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397598/evaluation-method-of-texture-of-glutinous-rice-cakes-niangao-and-its-key-impact-indicators
#13
JOURNAL ARTICLE
Qingyun Lyu, Xing Wang, Yunzhuo Dang, Lijie Zhu, Lei Chen, Xuedong Wang, Wenping Ding
This study aimed to find a unique method to assess the textural properties of Niangao (glutinous rice cakes), to determine the relationship between the textural properties of rice cakes and the indicators of glutinous rice, and to identify the key indicators that significantly affect the textural properties of Niangao. The study encompassed the analysis of the chemical composition and pasting characteristics of 22 glutinous rice varieties, revealing the substantial impact of variety on lipid content, straight-chain starch content, and pasting performance...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397597/rapid-determination-of-different-ripening-stages-of-occidental-pears-pyrus-communis-l-by-volatile-organic-compounds-using-proton-transfer-reaction-mass-spectrometry-ptr-ms
#14
JOURNAL ARTICLE
Yuanmo Wang, Qingzhen Zhu, Songzhong Liu, Leizi Jiao, Daming Dong
Determination of Occidental pear ( Pyrus communis ) ripening is difficult because the appearance of Occidental pears does not change significantly during the ripening process. Occidental pears at different ripening stages release different volatile organic compounds (VOCs), which can be used to determine fruit ripeness non-destructively and rapidly. In this study, VOCs were detected using proton-transfer-reaction mass spectrometry (PTR-MS). Notably, data were acquired within 1 min. Occidental pears harvested at five separate times were divided into three ripening stages: unripe, ripe, and overripe...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397596/microproteomic-based-analysis-of-the-goat-milk-protein-synthesis-network-and-casein-production-evaluation
#15
JOURNAL ARTICLE
Li Chen, Hiroaki Taniguchi, Emilia Bagnicka
Goat milk has been consumed by humans since ancient times and is highly nutritious. Its quality is mainly determined by its casein content. Milk protein synthesis is controlled by a complex network with many signal pathways. Therefore, the aim of our study is to clearly depict the signal pathways involved in milk protein synthesis in goat mammary epithelial cells (GMECs) using state-of-the-art microproteomic techniques and to identify the key genes involved in the signal pathway. The microproteomic analysis identified more than 2253 proteins, with 323 pathways annotated from the identified proteins...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397595/preparation-and-physicochemical-analysis-of-camellia-sinensis-cv-ziyan-anthocyanin-microcapsules
#16
JOURNAL ARTICLE
Ruixin Xue, Xiang Yuan, Hong Jiang, Hong Huang, Xiaocong Luo, Pinwu Li
The new tea cultivar Ziyan has a high content of anthocyanin and ester catechins in the raw material, but the conventional processing and application methods are limited. To explore its application potential, the freeze-drying method was used to prepare microcapsules with an embedding time of 30 min, solid content of 30%, and core to wall ratio of 1:10 (g/g). The anthocyanin recovery was 95.94 ± 0.50%, and the encapsulation efficiency was 96.15 ± 0.11%. The stability of microcapsules and composite wall materials was evaluated in the simulation system...
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397594/formation-occurrence-and-mitigation-strategies-of-food-contaminants-and-natural-toxicants-challenges-and-prospects
#17
EDITORIAL
Song Yu
Food safety issues arising from food contaminants are one of the major challenges to global public health [...].
February 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397593/improving-the-storage-stability-of-soy-protein-isolate-through-annealing
#18
JOURNAL ARTICLE
Shenzhong Zou, Zhaojun Wang, Maomao Zeng, Zhiyong He, Jie Chen
This study investigated the effect of annealing treatment on the stability of soy protein isolate (SPI) during storage. Different SPI samples with varying denaturation levels were subjected to varying annealing temperatures and durations before being stored at 37 °C for 12 weeks to assess their stability. Our findings revealed that annealing at 65 °C for 30 min significantly mitigated protein deterioration, improving the stability of highly denatured proteins during storage. Surface hydrophobicity and endogenous fluorescence analyses indicated that this annealing condition induced protein structure unfolding, an initial increase in SPI hydrophobicity, and a blue shift in the maximum absorption wavelength (λmax )...
February 18, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397592/production-of-acid-and-rennet-coagulated-cheese-enriched-by-olive-olea-europaea-l-leaf-extract-determining-the-optimal-point-of-supplementation-and-its-effects-on-curd-characteristics
#19
JOURNAL ARTICLE
Elizabeta Zandona, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić, Irena Barukčić Jurina
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine the most effective coagulation method and timing of OLE supplementation to maximize retention in the cheese matrix. Experimental cheeses were produced using the rennet and acid coagulation methods, with OLE added either directly to the cheese milk or to the curd phase...
February 18, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38397591/exploring-nutrient-profiles-phytochemical-composition-and-the-antiproliferative-activity-of-ganoderma-lucidum-and-ganoderma-leucocontextum-a-comprehensive-comparative-study
#20
JOURNAL ARTICLE
Guoqin Peng, Chuan Xiong, Xianfu Zeng, Ya Jin, Wenli Huang
Ganoderma , often hailed as a holistic "health package", comprises an array of nutritional components and active compounds, contributing to its esteemed status in the realm of healthy foods. In this study, a comprehensive analysis was performed to elucidate the diverse nutritional profiles, bioactive components, and antiproliferative activities between two Ganoderma species: G. lucidum (GLU) and G. leucocontextum (GLE). The results showed that GLE possessed a higher level of nutritional constituents, except for dietary fiber...
February 18, 2024: Foods (Basel, Switzerland)
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