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You searched for: Journal name Current research in food science Remove constraint Journal name: Current research in food science Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.5 Remove constraint Source: 2022 v.5
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1. Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning index

Author:
Vandana Verma; Neelam Yadav
Source:
Current research in food science 2022 v.5 pp. 464-470
ISSN:
2665-9271
Subject:
acrylamides; diet; food science; high performance liquid chromatography; humans; markets; research; starch; India
Abstract:
... The harmful effects of acrylamide (AA) are a major health concern for human beings. To find out the levels of AA content in commercial food products, 43 samples representing 3 important product categories (French fries, bakery biscuits, and branded biscuits) were procured from the local market in Allahabad, India. An assay of AA was done using HPLC-DAD. The LOD and LOQ for AA were 3.733 and 11.045 ...
DOI:
10.1016/j.crfs.2022.01.010

2. Activities of the soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides against HCT-116 cells as affected by a chemical selenylation

Author:
Ya-Hui Yu; Li Wang; Qiang Zhang; Xiao-Nan Zhang; Xin-Huai Zhao
Source:
Current research in food science 2022 v.5 pp. 1071-1083
ISSN:
2665-9271
Subject:
Dimocarpus longan; antineoplastic activity; apoptosis; calcium; cell growth; colorectal neoplasms; food science; humans; longans; membrane potential; mitochondrial membrane; polysaccharides; reactive oxygen species; research; sulfates; uronic acids
Abstract:
... The soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides (LP) with Se content less than 0.01 g/kg were extracted and selenylated chemically with the HNO₃–Na₂SeO₃ system, to prepare two selenylated products namely SeLP1 and SeLP2 with enhanced Se contents of 1.46 and 4.79 g/kg, respectively. LP, SeLP1, and SeLP2 were then measured and compared for their saccharide features an ...
DOI:
10.1016/j.crfs.2022.06.008

3. Altering almond protein function through partial enzymatic hydrolysis for creating gel structures in acidic environment

Author:
Jia Zhao; Bhesh Bhandari; Claire Gaiani; Sangeeta Prakash
Source:
Current research in food science 2022 v.5 pp. 653-664
ISSN:
2665-9271
Subject:
almond protein; cohesion; enzymatic hydrolysis; fermentation; firmness; food science; friction; gelation; hardness; hydrolysis; lubrication; microgels; microstructure; pH; particle size; polyacrylamide gel electrophoresis; research; viscosity; yogurt
Abstract:
... Protein inadequacy is the major problem for most plant-based dairy yoghurt substitutes. This study investigated three limited degree of hydrolysis (DH: 1%, 5%, and 9%) of almond protein and the combined effect of DH and hydrolysed almond protein (HP) to non-hydrolysed almond protein (NP) ratios (HP/NP: 40:60, 20:80, 10:90 and 5:95) on the physicochemical properties of resulting fermentation induce ...
DOI:
10.1016/j.crfs.2022.03.012

4. Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

Author:
Hui Zhou; Wei Cui; Yafei Gao; Ping Li; Xinyuan Pu; Ying Wang; Zhaoming Wang; Baocai Xu
Source:
Current research in food science 2022 v.5 pp. 1484-1493
ISSN:
2665-9271
Subject:
2-heptanone; acetone; benzaldehyde; chickens; cineole; coumarin; dimethyl disulfide; ethyl acetate; evolution; flavor; food science; furans; gas chromatography; lemons; linalool; odors; oils; pentanols; propionic acid; research; spectroscopy; volatile organic compounds
Abstract:
... To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS). A total of 47 kinds of VOCs were identified across seven sampling stages, including aldehydes, hyd ...
DOI:
10.1016/j.crfs.2022.09.005

5. Analyzing the phenolic enriched fractions from Nixtamalization wastewater (Nejayote) fractionated in a three-step membrane process

Author:
Elsa Díaz-Montes; Roberto Castro-Muñoz
Source:
Current research in food science 2022 v.5 pp. 1-10
ISSN:
2665-9271
Subject:
anthocyanins; antioxidant activity; byproducts; chemical composition; corn; fructose; glucose; microfiltration; molecular weight; nixtamalization; pigmentation; porosity; research; ultrafiltration; wastewater
Abstract:
... Nejayote is recognized as the main by-product resulting from the nixtamalization process of maize kernels, which is categorized as an alkaline residue with a chemical composition based on carbohydrates (37.8–55.7%), fiber (22.8–25.5%), protein (4.9–7.4%), and lipids (0.4–1.5%). In addition, Nejayote has an extensive content of simple (e.g., phenolic acids) and complex phenolic compounds (e.g., ant ...
DOI:
10.1016/j.crfs.2021.11.012

6. Anti-fatigue and anti-oxidant effects of curcumin supplementation in exhaustive swimming mice via Nrf2/Keap1 signal pathway

Author:
Yong Chen; Jiajun Wang; Ziheng Jing; Jose M. Ordovas; Jing Wang; Lirong Shen
Source:
Current research in food science 2022 v.5 pp. 1148-1157
ISSN:
2665-9271
Subject:
ammonia; antioxidants; ascorbic acid; athletic performance; blood serum; catalase; creatine kinase; curcumin; exercise; food science; functional foods; genes; glutathione peroxidase; lactate dehydrogenase; lactic acid; males; oxidative stress; research; signal transduction; superoxide dismutase; urea nitrogen
Abstract:
... Demands for dietary supplements with anti-fatigue effects are growing fast due to increasing societal demands. Moreover, in highly physically active individuals, there are also significant needs for supplements to improve exercise performance. The present study evaluated the potential anti-fatigue and anti-oxidant effects of curcumin in mice using exhaustive swimming test. Male C57BL/6J mice were ...
DOI:
10.1016/j.crfs.2022.07.006

7. Antidiabetic potential of polysaccharides from Brasenia schreberi regulating insulin signaling pathway and gut microbiota in type 2 diabetic mice

Author:
Gaodan Liu; Simin Feng; Jiadan Yan; Di Luan; Peilong Sun; Ping Shao
Source:
Current research in food science 2022 v.5 pp. 1465-1474
ISSN:
2665-9271
Subject:
Bacteroidetes; Brasenia schreberi; Lactobacillus; dysbiosis; food science; gene expression; glycogen; high fat diet; hyperglycemia; inflammation; insulin; intestinal microorganisms; liver; muscles; non-specific serine/threonine protein kinase; noninsulin-dependent diabetes mellitus; phosphatidylinositol 3-kinase; probiotics; research; streptozotocin
Abstract:
... This study aimed to investigate the hypoglycemic activities and gut microbial regulation effects of polysaccharides from Brasenia schreberi (BS) in diabetic mice induced by high-fat diet and streptozotocin. Our data indicated that BS polysaccharides not only improved the symptoms of hyperglycemia and relieved metabolic endotoxemia-related inflammation but also optimized the gut microbiota composit ...
DOI:
10.1016/j.crfs.2022.09.001

8. Application of bio-inspired optimization algorithms in food processing

Author:
Tanmay Sarkar; Molla Salauddin; Alok Mukherjee; Mohammad Ali Shariati; Maksim Rebezov; Lyudmila Tretyak; Mirian Pateiro; José M. Lorenzo
Source:
Current research in food science 2022 v.5 pp. 432-450
ISSN:
2665-9271
Subject:
algorithms; research; wolves
Abstract:
... Bio-inspired optimization techniques (BOT) are part of intelligent computing techniques. There are several BOTs available and many new BOTs are evolving in this era of industrial revolution 4.0. Genetic algorithm, particle swarm optimization, artificial bee colony, and grey wolf optimization are the techniques explored by researchers in the field of food processing technology. Although, there are ...
DOI:
10.1016/j.crfs.2022.02.006

9. Assessment of geographical origin of virgin coconut oil using inductively coupled plasma mass spectrometry along with multivariate chemometrics

Author:
Amit; Rahul Jamwal; Shivani Kumari; Simon Kelly; Andrew Cannavan; Dileep Kumar Singh
Source:
Current research in food science 2022 v.5 pp. 545-552
ISSN:
2665-9271
Subject:
atomic absorption spectrometry; chemometrics; coconut oil; consumer demand; cooking fats and oils; data collection; discriminant analysis; drugs; least squares; models; prediction; principal component analysis; provenance; research
Abstract:
... Recently, Virgin coconut oil (VCO) has emerged as one of the most favorable edible oils because of its application in cooking, frying as well as additive used in food, pharmaceuticals, and cosmetic goods. These qualities have established VCO in high consumer demand and there is a great need of establishing a reliable method for the identification of its geographical origin. Through this present st ...
DOI:
10.1016/j.crfs.2022.03.003

10. Bio-control on the contamination of Ochratoxin A in food: Current research and future prospects

Author:
Leran Wang; Qi Wang; Saiqun Wang; Rui Cai; Yahong Yuan; Tianli Yue; Zhouli Wang
Source:
Current research in food science 2022 v.5 pp. 1539-1549
ISSN:
2665-9271
Subject:
adsorbents; biological control; enzymes; food science; human health; ochratoxin A; product quality; research; secondary metabolites
Abstract:
... Ochratoxin A (OTA) is a secondary metabolite of several fungi and widely exists in various species of foods. The establishment of effective methods for OTA reduction is a key measure to ensure food processing and human health. This article reviews the current research of OTA reduction by biological approaches, summarizes the characteristics and efficiency of them, and evaluates the transformation ...
DOI:
10.1016/j.crfs.2022.09.007

11. Biochemical composition of the pericarp cell wall of popcorn inbred lines with different popping expansion

Author:
Clério Valentin Damasceno Junior; Samantha Godoy; Adriana Gonela; Carlos Alberto Scapim; Adriana Grandis; Wanderley D. dos Santos; Claudete Aparecida Mangolin; Marcos S. Buckeridge; Maria de Fátima P.S. Machado
Source:
Current research in food science 2022 v.5 pp. 102-106
ISSN:
2665-9271
Subject:
cell walls; endosperm; lignin; lignin content; pericarp; popcorn; quantitative trait loci; research
Abstract:
... The popping expansion is a characteristic that is positively related with the quality of popcorn. A positive correlation between the volume of expansion and the thickness of the pericarp, and between the proportion of the opaque/shiny endosperm and the grain weight and volume, were postulated. However, there are no reports in the literature that address the importance of cell wall components in th ...
DOI:
10.1016/j.crfs.2021.12.011

12. Cereus peruvianus Mill. (Cactaceae) as a source of natural antioxidants: Phenolic compounds and antioxidant activity of cladode extracts in two collection periods

Author:
Adrieli Rodrigues da Costa Nunes; Claudete Aparecida Mangolin; Arildo José Braz de Oliveira; Regina Aparecida Correia Gonçalves; Alexandre da Silva Avincola; Rafaela Takako Ribeiro de Almeida; Eduardo Jorge Pilau; Maria de Fátima Pires da Silva Machado
Source:
Current research in food science 2022 v.5 pp. 984-991
ISSN:
2665-9271
Subject:
antioxidant activity; antioxidants; cacti and succulents; cladodes; flavonoids; food science; foods; research; Brazil
Abstract:
... The economic potential of the cactus species Cereus peruvianus Mill. (syn. C. hildmannianus K. Schum.) has already been demonstrated through the generation of products and patents. However, the phenolic compounds and antioxidant activity have not yet been evaluated. The aim of our study was to determine the total phenolic compounds, evaluate the antioxidant activity and characterize the phenolic c ...
DOI:
10.1016/j.crfs.2022.05.014

13. Changes in polysaccharides structure and bioactivity during Mesona chinensis Benth storage

Author:
Xianxiang Chen; Wenhao Xiao; Mingyue Shen; Qiang Yu; Yi Chen; Jun Yang; Jianhua Xie
Source:
Current research in food science 2022 v.5 pp. 392-400
ISSN:
2665-9271
Subject:
Platostoma palustre; antioxidant activity; antioxidants; apoptosis; cations; flow cytometry; food science; fructose; functional foods; galactose; galacturonic acid; glucose; molecular weight; neoplasms; polysaccharides; research
Abstract:
... Mesona chinensis Benth has been consumed as a functional food for many years. It is widely believed that storage times affect its health benefits. In this study, Mesona chinensis Benth polysaccharides with two different storage times (fresh and storage for 1 year) were prepared, namely, FMP and AMP. The physicochemical properties and bioactivity were comparatively assessed. Results indicated that ...
DOI:
10.1016/j.crfs.2022.01.024

14. Characterization of sensory properties of Yunnan coffee

Author:
Jiayi Ma; Jinping Li; Hong He; Xiaoling Jin; Igor Cesarino; Wei Zeng; Zheng Li
Source:
Current research in food science 2022 v.5 pp. 1205-1215
ISSN:
2665-9271
Subject:
beans; coffee beans; principal component analysis; research; sensory evaluation; China
Abstract:
... Yunnan Province is the major coffee cultivation region in China, and coffee beans produced in Yunnan account for approximately 99% of the total national coffee production. So far, the sensory properties of Yunnan coffee have not been subjected to descriptive analysis. Here, we selected 25 representative coffee bean samples that are produced in different cultivation areas of Yunnan and with differe ...
DOI:
10.1016/j.crfs.2022.07.010

15. Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

Author:
Khetan Shevkani; Ravneet Kaur; Narpinder Singh; Dinhle P. Hlanze
Source:
Current research in food science 2022 v.5 pp. 619-628
ISSN:
2665-9271
Subject:
Phaseolus vulgaris; absorption; ash content; color; crystal structure; digestible carbohydrates; dry matter digestibility; emulsifying; flour; foams; kidney beans; kidneys; microstructure; principal component analysis; protein composition; research; resistant starch; starch granules; temperature; water binding capacity
Abstract:
... The present work evaluated nine diverse kidney bean accessions for colour, composition, digestibility, protein profile, starch crystallinity, techno-functional properties, pasting properties and microstructure with the objective of identifying key attributes affecting their digestibility and functionality. The accessions exhibited dry matter digestibility, resistant starch (RS) content, water abso ...
DOI:
10.1016/j.crfs.2022.03.006

16. Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae

Author:
Fengxue Zhang; Yining Xu; Baohua Kong; Qian Chen; Fangda Sun; Hongwei Zhang; Qian Liu
Source:
Current research in food science 2022 v.5 pp. 1570-1580
ISSN:
2665-9271
Subject:
Tenebrio molitor; amino acid composition; comparative study; edible insects; energy; food science; hydrophobicity; lipid peroxidation; liquid nitrogen; oils; protein denaturation; research; solubility
Abstract:
... Microwave drying (MD) or freeze drying (FD) was commonly used as a drying treatment prior to the extraction of edible insect proteins. However, some quality defects (e.g., lipid oxidation or protein denaturation) were probably occurred via the drying step. To this end, the effect of drying or non-drying treatments (ND) after slaughtering by liquid nitrogen freezing on the physicochemical character ...
DOI:
10.1016/j.crfs.2022.09.004

17. Determination of dietary exposure and extraction efficiency of nitrosamine from cooked meat

Author:
Abu Tareq Mohammad Abdullah; Tanzir Ahmed Khan; Miskat Sharif; Reaz Mohammad Mazumdar; Mohammad Mahfuzur Rahman
Source:
Current research in food science 2022 v.5 pp. 491-497
ISSN:
2665-9271
Subject:
N-nitrosodimethylamine; World Health Organization; beef; body weight; carcinogenicity; cooked foods; detection limit; dietary exposure; diethylnitrosamine; food safety; gas chromatography-mass spectrometry; patties; research; steaks; ultrasonics; Bangladesh
Abstract:
... Meat products are claimed to be a source of carcinogenic nitrosamines (NAs) exposure in food. In this study, dietary exposure of six nitrosamines: N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), N-nitrosodipropylamine (NDPA), N-nitrosodibutylamine (NDBA) were estimated by Gas chromatography method. Four types of processed beef p ...
DOI:
10.1016/j.crfs.2022.02.010

18. Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

Author:
Alex Tchuenchieu; Sylvain Sado Kamdem; Annamaria Bevivino; Francois-Xavier Etoa; Jean-Justin Essia Ngang
Source:
Current research in food science 2022 v.5 pp. 374-381
ISSN:
2665-9271
Subject:
Weibull statistics; acid tolerance; carvacrol; empirical models; fruits; mechanistic models; nutritive value; odor compounds; odors; pH; pasteurization; pineapples; regression analysis; research; temperature; vapor pressure; watermelons
Abstract:
... Mild heat treatment of fruit juices in combination with natural aroma compounds has been reported as an alternative to conventional pasteurization to better preserve their nutritional value. However, its antimicrobial efficiency varies from one juice to another. This study aims at developing a secondary predictive model of microbial inactivation scale during such combined process. Carvacrol was us ...
DOI:
10.1016/j.crfs.2022.02.002

19. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Author:
Işıl Gürsul Aktağ; Aytül Hamzalıoğlu; Tolgahan Kocadağlı; Vural Gökmen
Source:
Current research in food science 2022 v.5 pp. 1118-1126
ISSN:
2665-9271
Subject:
Maillard reaction; acrylamides; asparagine; biomarkers; dietary exposure; digestion; digestive tract; food safety; public health; research; safety assessment
Abstract:
... The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of exposure are correlated. A better estimation of dietary acrylamide exposure is crucial for a proper food safety assessment, regulations, and public he ...
DOI:
10.1016/j.crfs.2022.07.004

20. Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Author:
Daqiao Yang; Chunsheng Li; Laihao Li; Yueqi Wang; Shengjun Chen; Yongqiang Zhao; Xiao Hu; Hui Rong
Source:
Current research in food science 2022 v.5 pp. 1676-1684
ISSN:
2665-9271
Subject:
actin; creatine kinase; dipeptidyl-peptidase IV; energy; fermentation; fermented fish; food science; hemoglobin; hydrogen bonding; hydrophobicity; noninsulin-dependent diabetes mellitus; peptides; peptidomics; remission; research
Abstract:
... Dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides from fermented foods exhibit great potential to alleviate type 2 diabetes mellitus (T2DM). In this study, the DPP-IV inhibition activity of peptide extract from Chouguiyu was obviously enhanced after 4–8 d fermentation. A total of 125 DPP-IV inhibitory peptides in Chouguiyu were identified by peptidomics and were obtained from 46 precursor prote ...
DOI:
10.1016/j.crfs.2022.09.025