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Recent Food Science and Human Wellness Articles

Recently published articles from Food Science and Human Wellness.

Structural and functional properties of hydrolyzed/glycosylated ovalbumin under spray drying and microwave freeze drying

March 2020
Lili Liu | Xiaoning Dai | Huaibin Kang | Yunfeng Xu | Weiming Hao

Ovalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying...

The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage

Antarctic krill (Euphausia superba) oil has been gaining increasing attention due to its nutritional and functional potentials. Krill oil usually contains a high concentration (about 50%) of phospholipids...

Dietary peptides in aging: Evidence and prospects

March 2020
Khushwant S. Bhullar | Jianping Wu

Wolfberry extracts inhibit Aβ1-42 aggregation and rescue memory loss of AD drosophila

March 2020
Cai-Hong Li | Jun-Li Yang

This study is to investigate the potential of wolfberry water extracts for the treatment of Alzheimer’s disease (AD) and the relationship between their anti-AD property and the geographic locations...

Health aspects of peanuts as an outcome of its chemical composition

March 2020
Rabiatu Bonku | Jianmei Yu

Peanut is an energy dense food item and it contains a substantial amount of fat, proteins, carbohydrate, both fat soluble and water soluble vitamins, minerals and phytochemicals. Peanuts are consumed...

Isolation, purification, structural characteristic and antioxidative property of polysaccharides from A. cepa L. var. agrogatum Don

Allium cepa L. var. agrogatum Don (ALAP) is commonly consumed in China as well as other regions and has various beneficial health effects. A novel acidic polysaccharide (named ALAP-21) was obtained...

Impact of particle size of pulverized citrus peel tissue on changes in antioxidant properties of digested fluids during simulated in vitro digestion

March 2020
Yidi Cai | Wei Qin | Sunantha Ketnawa | Yukiharu Ogawa

To examine the effect of mechanical processing for plant-based materials on antioxidant properties during digestion, relationships between the size of pulverized plant tissue and changes in antioxidant...

Interaction mechanism of egg white- derived ACE inhibitory peptide TNGIIR with ACE and its effect on the expression of ACE and AT1 receptor

The egg white-derived hexapeptide TNGIIR inhibits angiotensin-converting enzyme (ACE) activity in vitro. In this work, molecular docking revealed that TNGIIR established hydrogen bonds with the S1 (Ala...

Advances in the detection of virulence genes of Staphylococcus aureus originate from food

Human health is threatened by foodborne illness and Staphylococcus aureus is a common foodborne pathogenic bacteria. It can cause food poisoning when we are infected, therefore, it is necessary to detect...

The interaction of nanostructured antimicrobials with biological systems: Cellular uptake, trafficking and potential toxicity

March 2020
Adriano Brandelli

Oleogels for development of health-promoting food products

March 2020
Artur J. Martins | Antonio A. Vicente | Lorenzo M. Pastrana | Miguel A. Cerqueira

Metabolic health and the maintenance of good levels of triglycerides, high-density lipoprotein cholesterol, blood pressure and glucose levels are concerns that can greatly impact human quality of life....

Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli...

Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)

Available online 16 March 2020
Thahira Banu A | Sri Ramani P | Aswini M

Seaweeds are the natural marine algae which have several properties to act as natural preservatives to extend the shelf life of perishable foods without affecting their quality and causing side effects....

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Available online 28 February 2020
Sebastian Torres S | Hernán Verón | Luciana Contreras | Maria I. Isla

Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to...

Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties

Available online 28 February 2020
Olaniyi Amos Fawole | Julian Atukuri | Ebrahiema Arendse | Umezuruike Obia Opara

•Physiological disorders in pomegranate during cold storage was reduced by putrescine.•Putrescine resulted in lower husk scald after storage for the first 3 months.•2 mM putrescine maintained or improved...

Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron

Available online 22 February 2020
Marina F. de Escalada Pla | Silvia K. Flores | Carolina E. Genevois

The present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction...

Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways

Malvidin-3-galactoside (Mv-3-gal) is the major anthocyanin monomer in blueberry anthocyanins. The compound is well-characterized by its anti-oncogenesis function in multiple organs including liver....

Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose

This study focused on the protective health effects of yellow rice wine (YRW), and their potential mechanisms. Symptoms of aging were induced in mice using D-galactose (D-gal). Different doses of YRW...

Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers

Ligustri lucidi Fructus is a traditional Chinese medicine and possesses various bioactivities, including hypoglycemic effect. Ligustrum lucidum Ait flowers are poorly investigated. Thus, we hypothesized...

Investigating cooked rice textural properties by instrumental measurements

Available online 5 February 2020
Keyu Tao | Wenwen Yu | Sangeeta Prakash | Robert G. Gilbert

Foods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose...

Biological Evaluation and Interaction Mechanism of beta-Site APP Cleaving Enzyme 1 inhibitory Pentapeptide from Egg albumin

Effects of soaking process on arsenic and other mineral elements in brown rice

•The maximal reduction of arsenic was ∼40%, inorganic arsenic accounting for ∼80%.•Endosperm was a main part of arsenic removal in rice during soaking.•There was a consistent variation between elements...

Application of natural β-glucans as biocompatible functional nanomaterials

December 2019
Xiaojie Li | Peter Chi Keung Cheung

Naturally-occurring β-glucans are mostly investigated for their antitumor activity and immunomodulatory property. They have been widely regarded as a natural source for functional foods and pharmaceuticals....

Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products

•Volatile fingerprinting and flavor database were established with omics technologies.•16 Aroma-active compounds and 8 identicals were identified in four sufu by GC-O.•Characteristic and differential...

An investigation of the formulation and nutritional composition of modern meat analogue products

December 2019
Benjamin M. Bohrer

Meat analogues, or plant-based products that simulate the properties of traditional meat products, have secured a position in the conversation of protein foods. Rapid growth of the meat analogue industry...

Effects of ginseng dietary supplementation on a high-Fat diet-induced obesity in C57BL/6 Mice

Excess caloric intake increases the amount of adipose tissue and contributes to metabolic disorders in disrupted metabolic homeostasis. This study aimed to investigate the anti-obesity effects of ginseng...

Cytochrome P450 monooxygenase-mediated eicosanoid pathway: A potential mechanistic linkage between dietary fatty acid consumption and colon cancer risk

December 2019
Weicang Wang | Jianan Zhang | Guodong Zhang

Human consumption of linoleic acid (LA, 18:2ω-6, abundant in vegetable oils) is very high. Animal experiments showed that excessive LA intake increased azoxymethane-induced colon tumorigenesis, however,...

Development and validation of an analytical method for detecting chlorantraniliprole residues in fresh tea leaves

December 2019
Tengfei Liu | Minghui Dong | Fengjie Zhou | Daifeng Yang | Xueming Zhang

An efficient method using multiwalled carbon nanotubes (MWCNTs) as dispersive solid-phase extraction sorbent was established for determining chlorantraniliprole residues in fresh tea leaves, which are...

Effectiveness of traffic light system on Brazilian consumers perception of food healthfulness

December 2019
Mayara Lima | Marcela de Alcantara | Amauri Rosenthal | Rosires Deliza

Front-of-package (FOP) nutrition labelling schemes were developed to improve consumer’s comprehension about the food nutrients associated with non-communicable diseases (NCDs). Several FOPs have already...

Effect of laccase from Trametes versicolor on the oxidative stability of edible vegetable oils

December 2019
G.K. Guerberoff | C.C. Camusso

The increasing demand of natural food from consumers has limited the use of traditional methods to control the oxidation of lipids, such as synthetic antioxidants and hydrogenation. Besides, it has...

Quantification and discovery of PCR inhibitors found in food matrices commonly associated with foodborne viruses

December 2019
Cassandra Suther | Matthew D. Moore

Human norovirus is the leading cause of foodborne illness globally. Detection and quantification of norovirus commonly involves the use of reverse transcriptase quantitative polymerase chain reaction...

A critical review on chemical constituents and pharmacological effects of Lilium

Genus Lilium is famous for edible and medicinal function which is related to its chemical constituents and pharmacological effects. Chemical researches showed that genus Lilium genus mainly contains...

Fermentation-enabled wellness foods: A fresh perspective

September 2019
Huan Xiang | Dongxiao Sun-Waterhouse | Geoffrey I.N. Waterhouse | Chun Cui | Zheng Ruan

Fermented foods represent an important segment of current food markets, especially traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together with advancements...

Antioxidant peptides encrypted in flaxseed proteome: An in silico assessment

September 2019
Dawei Ji | Chibuike C. Udenigwe | Dominic Agyei

Seaweed nutraceuticals and their therapeutic role in disease prevention

September 2019
Abirami R. Ganesan | Uma Tiwari | Gaurav Rajauria

There is a growing interest that bioactive compounds from seaweed can play a major therapeutic role in disease prevention in humans. Seaweed bioactives including polysaccharides, pigments, fatty acids,...

Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants

The present study was conducted to evaluate the chemical composition and antioxidant activity of the essential oils and ethanol extracts of Ocimum basilicum L. obtained from Assiut, Minia and BeniSuef...

Almond cold-pressed oil by-product as ingredient for cookies with potential health benefits: Chemical and sensory evaluation

Partially delipidified almond flour was used to develop a new highly appreciated formulation compatible with current consumers’ demands....

Risk assessment of chemical substances of safety concern generated in processed meats

September 2019
Mónica Flores | Leticia Mora | Milagro Reig | Fidel Toldrá

•Substances of safety concern may be generated in different types of meat processing.•N-Nitrosamines can be generated when using nitrite as preservative.•Heterocyclic aromatic amines are generated under...

Hyperinsulinemia, cancer and maqui berry: The promise of nutritional supplementation

September 2019
Brett Deters | Mir Saleem

Nutritional supplementation has long been studied as a possible treatment alternative or as an adjunct to the standard treatments for common ailments and diseases. According to the latest research,...

Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources

September 2019
Behzad Gazme | Ruth T. Boachie | Apollinaire Tsopmo | Chibuike C. Udenigwe

Pyroglutamyl (pGlu) peptides are formed from intramolecular cyclization of glutamine or glutamic acid residue at the N-terminal position of peptides. This process can occur endogenously or during processing...

Mixed vitamin C and zinc diet supplements co-administered with artemether drug improved haematological profile and survival of mice infected with Plasmodium berghei

Iron and zinc deficiencies is common in malaria endemic areas and contributes to morbidity. Vitamin C and zinc combined supplements have been hypothesized as a remedy. This study evaluated the effect...

Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH, heating temperature, processing time and other alkali liquor conditions on the molecular structure...

A review on rules for examination of licensing criteria for producing foods for special medical purpose in China

June 2019
Lei Wu | Lantian Zhang | Yan Zhang

In this paper, the background, principles, and main contents of the rules for the examination of production licenses of foods for special medical purposes are introduced. The contents including general...

A value-added cooking process to improve the quality of soybean: Protecting its isoflavones and antioxidant activity

June 2019
Lei Chen | Hui Teng | Jianbo Xiao

This study investigated the effects of domestic cooking process on the variations of soybean isoflavones, aiming at understanding the conversion of β-glucosides and aglycones isoflavones during the...

Who will carry out the tests that would be necessary for proper safety evaluation of food emulsifiers?

June 2019
Katalin F. Csáki | Éva Sebestyén

Surfactant food emulsifiers are among the most extensively used food additives. Like all authorized food additives, emulsifiers have been evaluated by risk assessors, who consider them as safe. However,...

Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients

Weakened capability of eating and swallowing is common among elderly population, affecting negatively on their health and well-being. This work measured occlusal force and tongue muscle strength of...

Mathematical rules for synergistic, additive, and antagonistic effects of multi-drug combinations and their application in research and development of combinatorial drugs and special medical food combinations

June 2019
Shoujun Yuan | Haoyu Chen

Multi-drug (or multi-element) combinations are often prescribed in the practice of clinical medicine and as foods for special medical purposes. The main motivations for these combinations are that most...

Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro

Research progress of gut flora in improving human wellness

June 2019
Chenggang Zhang | Wenjing Gong | Zhihui Li | Dawen Gao | Yan Gao

Human wellness is the ultimate goal of our efforts in improving the human life. Special foods are undoubtedly important in achieving human wellness. However, overeating significantly leads to obesity...

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