Catálogo de publicaciones - revistas

<jats:title>Abstract</jats:title><jats:sec><jats:label/><jats:p>Study on the hypolipidemic effect of turmeric combined with hawthorn on C57BL/6 obese mice and its possible mechanism.</jats:p></jats:sec><jats:sec><jats:label/><jats:p>C57 mice were fed with 60% high‐fat diet for 8 weeks to establish an obesity model, and 4 mice were slaughtered to verify whether the modeling was successful. The successful mice were divided into model group (HFD), positive group (high fat feed group [HFD] + simvastatin group [SIM]), turmeric group (HFD + TUR), hawthorn group (HFD + HAW), and para‐medicine group (HFD + para‐drug group [DOU]) for 4 weeks by gavage intervention.</jats:p></jats:sec><jats:sec><jats:label/><jats:p>Different intervention groups had certain lipid‐lowering effects, and the para‐medicine group showed significant differences (<jats:italic>p </jats:italic>&lt; 0.05, <jats:italic>p </jats:italic>&lt; 0.01, <jats:italic>p </jats:italic>&lt; 0.001) in reducing serum total cholesterol, triglycerides, low‐density lipoprotein cholesterol, glutamic acid transaminase (ALT), glutamic acid transaminase (AST), and increasing high‐density lipoprotein cholesterol. In the para‐medicine group, the protein expression of peroxisome proliferator‐activated receptor γ, fatty acid synthase, platelet‐reactive protein receptor 36, and CCAAT/enhancer binding protein α were significantly downregulated, and the protein expression of carnitine palmitoyl transferase1 and peroxisome proliferator‐activated receptor α protein expression (<jats:italic>p </jats:italic>&lt; 0.01, <jats:italic>p </jats:italic>&lt; 0.001), thus suggesting that turmeric and hawthorn are superior to turmeric and hawthorn alone in enhancing lipid metabolism‐related mechanisms. Combined effects of turmeric and hawthorn improve lipid metabolism in mice, protect the liver, and improve the protein expression of liver‐related genes. This study can lay the theoretical basis for the future association of medicinal food products and the development of related weight loss products.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Polysaccharides from natural sources can regulate the composition of intestinal flora through the “gut‐liver axis” pathway, potentially ameliorating alcoholic liver injury. <jats:italic>Aspalathus linearis</jats:italic>, also known as rooibos, is one such natural product that has shown promise in this regard. This study looked at the structural properties of <jats:italic>A. linearis</jats:italic> polysaccharide (ALP) and how well it would work to treat acute alcoholic liver impairment. This study looks at the composition of monosaccharides, functional groups, and molecular weight (Mw) of a newly discovered water‐soluble polysaccharide, named ALP. The polysaccharide is composed of pyranose rings, amide groups, and sulfate groups linked by β‐glycosidic linkage. It has a relative Mw of 4.30 × 10<jats:sup>3</jats:sup> kDa and is composed of glucose, rhamnose, and some other monosaccharides. The study found that treating mice with the model of acute alcoholic liver disease with ALP could alleviate pathological symptoms, inhibit the release of inflammatory cytokines, and suppress indicators of oxidative stress. Experiments have shown that different doses of ALP can activate the P4502E1/Keap1‐Nrf2‐HO‐1 signaling pathway. The regulation of inflammatory factors and downstream antioxidant enzymes occurs as a result. Based on these data, it is likely that ALP protects the liver via the “gut‐liver axis” pathway by reducing oxidative stress‐related damage, inflammation, and alcohol‐related alterations to the gut microbiome. The results indicate that ALP mitigates injury caused by oxidative stress, inflammatory responses, and changes in the gut microbiota induced by alcohol through the “gut‐liver axis” pathway, which provides protection to the liver. This provides preliminary evidence for the development of related drugs.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Researchers extracted a polysaccharide from fresh leaves of <jats:italic>Auricularia auricula</jats:italic>. The polysaccharide was purified and determined to have a predominantly homogeneous molecular weight. An acute alcoholic liver damage mouse model was established, and it was concluded that the polysaccharide could ameliorate liver injury in mice through the “gut‐liver axis” pathway. This novel polysaccharide can be used as an additive to develop functional foods with beneficial effects, which can positively impact the daily maintenance of consumers.</jats:p></jats:sec>

<jats:sec><jats:label/><jats:p>The Produce Safety Alliance grower training has been offered since 2016. Prior to the pandemic, the course was offered exclusively in‐person. During the pandemic, trainers were allowed to offer the course remotely. The effectiveness of in‐person and remote delivery options was compared utilizing four methods: course evaluations completed at the training; a pre‐ and post‐training knowledge assessment; a 1‐year follow‐up survey; and focus groups with course trainers. All methods, except the focus groups, were used as evaluation tools starting before and continuing during the pandemic. On the course evaluations, remote delivery and in‐person participants rated their satisfaction with the training and their confidence in their ability to make changes at the same high rate. The knowledge assessment found remote delivery participants scored higher on the posttest than in‐person participants when controlling for pretest score (<jats:italic>p</jats:italic> &lt; 0.001); the effect size was between low and medium (<jats:italic>η<jats:sub>p</jats:sub></jats:italic><jats:sup>2 </jats:sup>= 0.025). On the follow‐up survey, remote delivery participants reported making changes to food safety practices or infrastructure at a higher rate than in‐person participants (68% vs. 53%, respectively, <jats:italic>Χ</jats:italic><jats:sup>2</jats:sup> (1, <jats:italic>N</jats:italic> = 700) = 6.372, <jats:italic>p </jats:italic>= 0.012, Cramer's <jats:italic>V</jats:italic> = 0.012 (very low)). There were demographic differences in educational level, job description, and number of years farming between the two populations. The focus group revealed advantages and disadvantages of both delivery methods, including internet availability, engagement activity, and course logistics and planning. Because no practical differences in outcome were measured between delivery methods and each had unique strengths, researchers recommend that educators should utilize both methods in the future.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>1. When deciding between offering in‐person or synchronous virtual training, trainers can feel confident that both delivery methods result in positive experiences from participants, learning, and behavior change. 2. PSA trainers may choose to offer the training remotely to increase accessibility for people who live in areas where there may not be enough growers to warrant holding an in‐person training nearby, but should also consider that reliable high‐speed internet access may not be available to all. 3. Remote delivery trainings can be smoother by hosting remote delivery participants at local extension or other partner offices where high‐speed internet is available.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>A novel style of flavored wine was developed via infusion of either black tea or green tea into Chardonnay wine. The bioaccessibility and bioavailability of phenolic substances in green/black tea‐infused Chardonnay wine were investigated. Catechin, caffeine, and epicatechin gallate, originating from the tea, displayed high absorption rates with apparent permeability coefficient values above 10 × 10<jats:sup>−6 </jats:sup>cm/s in a human Caco‐2 intestinal cell model. A paracellular pathway was proposed to drive the transport of catechin and epicatechin gallate, while the possible transport pathway of caffeine is passive transcellular diffusion route. Co‐supplementation of flavonoids of quercetin or naringenin (20 µM) could further enhance the uptake of catechin and epicatechin gallate, but reduce the absorption of caffeine. Great in vitro and cellular antioxidant capacities were witnessed in the tea‐macerated wine samples. The wine samples also neutralized the negative impact of <jats:italic>tert</jats:italic>‐butyl hydroperoxide (25 µM) on glutathione S‐transferase and glutathione levels, apoptosis induction, and intracellular malondialdehyde levels. RNA sequencing with limma method revealed a total of 1473 and 406 differentially expressed genes in the 21‐day‐old Caco‐2 intestinal cells treated with the green and black tea‐macerated wines for 5 h respectively, indicating metabolic changes in the cells from the different wines.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>The ultra‐processed food (UPF) concept first emerged 15 years ago, and is now studied worldwide in different contexts, for example, human health, food behavior, socio‐economic, food consumption, food scoring, and food system sustainability. Briefly, UPFs are defined as containing at least one marker of ultra‐processing (MUP). MUPs are (1) cosmetic additives, (2) aromas, (3) some highly processed carbohydrates, proteins, fats, and/or fiber, and (4) drastic processes directly applied to food such as extrusion cooking or puffing. The first three categories of MUPs are on the food packaging in the list of ingredients, and are extracted, then purified, from raw foods or coming from artificial syntheses, leading to a‐matrix/a‐cellular compounds. Therefore, the core paradigm to define MUP is <jats:italic>extreme food matrix degradation</jats:italic>, and for UPF, <jats:italic>matrix artificialization</jats:italic>. Besides, UPFs are more than just junk food, encompassing numerous industrialized foods, falsely presented as healthy, for example, animal‐based food analogs, but also organic, vegan, gluten‐free, micronutrient‐enriched, and/or light foods. In this way, UPFs are “high‐quality junk foods.” Otherwise, UPF being a holistic and indivisible concept by essence, we propose in this review to analyze ultra‐processing at four holistic levels corresponding to four important scientific issues: the food matrix, the dietary pattern, food system, and food scoring. We reached the main conclusion that UPFs should be first studied with a holistic and scientifically based approach, not a reductionist one. Otherwise, we take the risk of performing greenwashing and create still more new health threats at a global level.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p><jats:italic>Opuntia ficus‐indica</jats:italic> fruit (OFI) is rich in bioactive compounds, which can promote human health. In this work, the purified OFI extract was prepared from OFI and its bioactivities were investigated. Xanthine oxidase (XOD) and α‐glucosidase (α‐Glu) inhibitors of the purified OFI extract were screened and identified by bio‐affinity ultrafiltration combined with UPLC‐QTRAP‐MS/MS technology. The inhibitory effect of these inhibitors on enzymes were verified, and the potential mechanism of action and binding sites of inhibitors with enzymes were revealed based on molecular docking. The results showed that the total phenolic content of the purified OFI extract was 355.03 mg GAE/g DW, which had excellent antioxidant activity. Additionally, the extract had a certain inhibitory effect on XOD (IC<jats:sub>50</jats:sub> = 199.00 ± 0.14 µg/mL) and α‐Glu (IC<jats:sub>50</jats:sub> = 159.67 ± 0.01 µg/mL). Seven XOD inhibitors and eight α‐Glu inhibitors were identified. Furthermore, XOD and α‐Glu inhibition experiments in vitro confirmed that inhibitors such as chlorogenic acid, taxifolin, and naringenin had significant inhibitory effects on XOD and α‐Glu. The molecular docking results indicated that inhibitors could bind to the corresponding enzymes and had strong binding force. These findings demonstrate that OFI contains potential substances for the treatment of hyperuricemia and hyperglycemia.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Derived from industrial processing waste, peanut skins contain polyphenols that delay oxidative food spoilage. However, these compounds are susceptible to light, heat, and oxygen exposure. Microencapsulation provides a solution by offering protection from these factors. The aim of this study was to evaluate the protective effect of peanut skin extract microcapsules on the chemical, microbiological, and sensory property and shelf life of sunflower seeds during storage. Five roasted sunflower seed samples were prepared: control (S‐C); added with butylhydroxytoluene (S‐BHT); coated with carboxymethyl cellulose (S‐CMC); coated with CMC and the addition of peanut skin crude extract (S‐CMC‐CE); coated with CMC and the addition of microcapsules (S‐CMC‐M20). Sensory acceptability was determined using hedonic testing. Chemical (peroxide value, conjugated dienes, hexanal and nonanal content, and fatty acid profile), microbiological, and descriptive analyses were carried out on samples stored for 45 days at room temperature. Shelf life was calculated using a simple linear regression. All samples were microbiologically fit for human consumption and accepted by consumer panelists, scoring above five points on the nine‐point hedonic scale. S‐CMC‐M20 exhibited the lowest peroxide value (6.59 meqO2/kg) and hexanal content (0.4 µg/g) at the end of the storage. Estimated shelf life showed that S‐MC‐M20 (76.3 days) extended its duration nearly ninefold compared to S‐C (8.3 days) and doubled that of S‐CMC‐CE (37.5 days). This indicates a superior efficacy of microencapsulated extract compared to its unencapsulated form, presenting a promising natural strategy for improving the shelf life of analogous food items.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Incorporating peanut skin extract microcapsules in coating sunflower seeds presents a promising strategy to extend the shelf life of lipid‐rich foods, capitalizing on the antioxidant properties of polyphenols. This innovative approach not only enhances nutritional quality but also addresses sustainability concerns by repurposing agro‐industrial byproducts, such as peanut skins. By meeting consumer demand for functional foods with added health benefits, this technique offers potential opportunities for the development of novel, value‐added food products while contributing to circular economy principles and waste management efforts.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Garlic, belonging to the genus <jats:italic>Allium</jats:italic>, is renowned for its rich antioxidant potential. Snow Mountain garlic (SMG) (<jats:italic>Allium ampeloprasum</jats:italic>) has been traditionally used for medicinal purposes because of its higher antioxidant potential. Considering its potential in medical therapies, we compared the antioxidant activity of SMG with a novel variety of <jats:italic>Allium sativum</jats:italic>, Hisar garlic 17 (HG17). Comparative antioxidant activity data (2,2‐diphenyl‐1‐picrylhydrazyl and 2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid) revealed the higher antioxidant activity of HG17 than SMG, which prompted us to conduct a comprehensive phytochemical investigation to elucidate the factors contributing to antioxidant potential of HG17. To get a detailed antioxidant and phytoconstituents profiling, we differentially extracted HG17 by processing it in different forms (fresh, dry, heated, and aged) with two solvents (50% methanol and <jats:italic>n</jats:italic>‐butanol). Our data (antioxidant activities, total phenolics, and flavonoids) showed that dry garlic methanolic extract (DgM) had maximum potential than other HG17 forms/solvents, which concludes that different extraction techniques had direct impact on the phenolics/flavonoids and antioxidant potential of the extracts. Further, phytochemical analysis of HG17 extracts by high resolution liquid chromatograph mass spectrometer quadrupole time of flight validated the maximum potential of DgM. LCMS revealed the presence of garcimangosone C, osmanthuside A, and protoaphin aglucone polyphenols exclusively in DgM compared to other HG17 extracts, which possibly contributing in its high antioxidant potential. The overall differential extraction and LCMS data of HG17 strongly depict that it may be used as an alternative of SMG under diverse medical applications. HG17 higher antioxidant potential and rich array of unique phytochemicals make it valuable for food and pharmaceutical industries to integrate into functional foods/therapeutics.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Garlic unique phytochemical composition and its remarkable ability to scavenge different radicals make it valuable therapeutic asset to mitigate diseases associated with oxidative stress. SMG is well known for its anti‐arthritic and anti‐inflammatory properties. HG17 showed higher antioxidant potential than SMG and can be used as an alternative of SMG for anti‐arthritic properties.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>Extrusion‐based three‐dimensional (3D) printing has been extensively studied in the food manufacturing industry. This technology places particular emphasis on the rheological properties of the printing ink. Gel system is the most suitable ink system and benefits from the composition of plant raw materials and gel properties of multiple components; green, healthy aspects of the advantages of the development of plant‐based gel system has achieved a great deal of attention. However, the relevant treatment technologies are still only at the laboratory stage. With a view toward encouraging further optimization of ink printing performance and advances in this field, in this review, we present a comprehensive overview of the application of diverse plant‐based gel systems in 3D food printing and emphasize the utilization of different treatment methods to enhance the printability of these gel systems. The treatment technologies described in this review are categorized into three distinct groups, physical, chemical, and physicochemical synergistic treatments. We comprehensively assess the specific application of these technologies in various plant‐based gel 3D printing systems and present valuable insights regarding the challenges and opportunities for further advances in this field.</jats:p>

<jats:title>Abstract</jats:title><jats:p>Freezing is a popular method of food preservation with multiple advantages. However, it may change the internal composition and quality of food. This study aimed to investigate the effect of modified starch on the storage stability of frozen raw noodles (FRNs) under refrigerated storage conditions. Oxidized starch (OS), a modified starch, is widely used in the food industry. In the present study, texture and cooking loss rate analyses showed that the hardness and chewiness of FRNs with added OS increased and the cooking loss rate decreased during the frozen storage process. Low‐field nuclear magnetic resonance characterization confirmed that the water‐holding capacity of FRNs with OS was enhanced. When 6% OS was added, the maximum freezable water content of FRNs was lower than the minimum freezable water content (51%) of FRNs without OS during freezing. Fourier‐transform infrared spectroscopy showed that after the addition of OS, the secondary structures beneficial for structural maintenance were increased, forming a denser protein network and improving the microstructure of FRNs. In summary, the water state, protein structure, and quality characteristics of FRNs were improved by the addition of OS within an appropriate range.</jats:p>