Volatile components, total phenolic compounds, and antioxidant capacities of worm-infected Gomphidius rutilus
In conclusion, HS-SPME was more suitable for the extraction of volatile aroma components from G. rutilus. GL had the most abundant aroma components. GL had the highest TPC and antioxidant capacity compared with those of GS and GW, whereas GS showed the opposite results. Interestingly, GS was found to have the highest total antioxidant capacity in vitro. Based on these measured indicators, worm infection had no negative effect on the quality of G. rutilus. Therefore, worm-infected G. rutilus can also be consumed by humans. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Effects of Soursop flowers (Annona muricata L.) extract on chemical changes of refined palm olein stored at frying temperature
In this study, the antioxidant activity of soursop flowers extract in delaying palm olein oxidation at frying temperature was assessed. The oil was supplemented with the extract at concentrations 200–1800 ppm, and stored in the oven at 180 °C for 6 days (4 h heating per day). Palm olein containing butylated hydroxytoluene (BHT) served as positive control while the same oil without antioxidant (Control) served as negative one, in order to monitor changes in oils. After each two heating days, oil samples were collected, and their chemical indexes were determined. Peroxide, para-anisidine, TOTOX, thioba...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Therapeutic molecules for multiple human diseases identified from pigeon pea (Cajanus cajan L. Millsp.) through GC–MS and molecular docking
Publication date: December 2017Source: Food Science and Human Wellness, Volume 6, Issue 4Author(s): Deepu Mathew, Lidiya John P., Manila T.M., Divyasree P., Sandhya Rajan V.T.K.AbstractMolecular mechanism behind the therapeutic potential of pigeon pea over the human diseases such as rheumatoid arthritis, breast cancer, type II diabetes, malaria, measles and sickle cell disease were revealed through docking of GC–MS identified phyto-compound ligands with candidate disease proteins. Of the 242 ligands, three dimensional structures of 47 compounds had to be drawn using ChemSketch and the remaining structures were retrieved ...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
A synthetic biological secondary metabolite, Lycogen™, produced and extracted from Rhodobacter sphaeroides WL-APD911 in an optimizatioal scale-up strategy
Publication date: December 2017Source: Food Science and Human Wellness, Volume 6, Issue 4Author(s): Cheng-Chin Wang, Shi-Ying Huang, Shu-Hung Huang, Zhi-Hong Wen, Jyun-Ying Huang, Wen-Sheng Liu, Hui-Min David WangAbstractThe optimization of fermentation medium is important for synthetic biological secondary metabolite productions. The effect of rotation speed, inoculum amount, and medium supplements on the cell growth and Lycogen™ secretion of photobacterium Rhodobacter sphaeroides WL-APD911 was evaluated. The results reveal that a higher rotational speed exhibit a higher cell density, and the increasing in the amount of...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Establishment of probabilistic model for Salmonella Enteritidis growth and inactivation under acid and osmotic pressure
Publication date: December 2017Source: Food Science and Human Wellness, Volume 6, Issue 4Author(s): Yujiao Shi, Hong Liu, Baozhang Luo, Yangtai Liu, Siyuan Yue, Qing Liu, Qingli DongAbstractThe growth and survival characteristic of Salmonella Enteritidis under acidic and osmotic conditions were studied. Meanwhile, a probabilistic model based on the theory of cell division and mortality was established to predict the growth or inactivation of S. Enteritidis. The experimental results demonstrated that the growth curves of planktonic and detached cells showed a significant difference (p < 0.05) under four condit...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods
Publication date: December 2017Source: Food Science and Human Wellness, Volume 6, Issue 4Author(s): Insha Kousar Kalem, Z.F. Bhat, Sunil Kumar, Ajay DesaiAbstractThe study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%) and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 ± 1 °C) conditions. T. arjuna showed a sig...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Comparison of chicoric acid, and its metabolites caffeic acid and caftaric acid: In vitro protection of biological macromolecules and inflammatory responses in BV2 microglial cells
This study provides scientific basis for the application of CA and its metabolites as nutrition and natural antioxidants.Graphical abstract (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei, China
Publication date: Available online 24 February 2018Source: Food Science and Human WellnessAuthor(s): Cheng-Yu Jin, Hong Liu, Dan Xu, Fan-Kui Zeng, Yu-Ci Zhao, Hai Zhang, Gang LiuAbstractIn order to investigate the food nutrition and safety of potato, the objective of the present study is to quantify glycoalkaloids (α-chaconine and α-solanine) and phenolic compounds in three potato cultivars, namely, Russet Burbank, Atlantic, and Shepody, grown in Hebei, China, and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated. The total glycoalkaloid levels in whole potat...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Chicken collagen hydrolysates differentially mediate anti-inflammatory activity and type I collagen synthesis on human dermal fibroblasts
Publication date: Available online 24 February 2018Source: Food Science and Human WellnessAuthor(s): Marina Offengenden, Subhadeep Chakrabarti, Jianping WuAbstractCollagen is a major extracellular matrix protein. Given the potential anti-inflammatory and antioxidant profiles of these bioactive compounds, there has been increasing interest in using collagen derived peptides and peptide-rich collagen hydrolysates for skin health, due to their immunomodulatory, antioxidant and proliferative effects on dermal fibroblasts. However, all hydrolysates are not equally effective in exerting the beneficial effects; hence, further res...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Editorial Board
Publication date: March 2018Source: Food Science and Human Wellness, Volume 7, Issue 1Author(s): (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata)
Publication date: March 2018Source: Food Science and Human Wellness, Volume 7, Issue 1Author(s): Kumar Ganesan, Baojun XuAbstractThe seeds and sprouts of mung bean are very common cruise in Asia. Evidence showed that bioactive compounds in mung bean have emerged as an increasing scientific interest due to their role in the prevention of degenerative diseases. All data of in vitro, in vivo and clinical studies of mung bean and its impact on human health were collected from a library database and electronic search. Botanical, phytochemical and pharmacological information was gathered and orchestrated. Remarkable studies have...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Trichosanthes dioica Roxb.: A vegetable with diverse pharmacological properties
Publication date: March 2018Source: Food Science and Human Wellness, Volume 7, Issue 1Author(s): Mahia Khandaker, Saleha Akter, Mohammad Zafar ImamAbstractTrichosanthes dioica Roxb. is a climber of the Cucurbitaceae family mainly found in tropical Asia. The fruit is widely consumed as a vegetable and different parts of this plant are used in the traditional medicine to treat various types of human ailments. In this review, we critically analyzed and presented the scientific studies on T. dioica available in three electronic databases viz. PubMed, Web of Science and Google Scholar. Our aim was to find the scientific basis o...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Alterations of attention and impulsivity in the rat following a transgenerational decrease in dietary omega-3 fatty acids
In conclusion, transgenerational dietary changes in the availability of omega-3 PUFAs led to changes in attentional processes and impulsive behavior in rats, supporting the hypothesis that omega-3 PUFAs play a role in cognitive and behavioral processes. The present findings offer a promising approach in the investigation of the role of omega-3 PUFAs in a variety of cognitive and behavioral domains. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach
Publication date: March 2018Source: Food Science and Human Wellness, Volume 7, Issue 1Author(s): W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. ParkAbstractThe aim of this research was to develop an optimum fermentation and composition model for a new fermented pumpkin-based beverage with high probiotic survival and α-glucosidase inhibitory activity. Relationship between fermentation temperature, inoculum and ingredient concentration with response variables (fermentation time at the fermentation endpoint pH 4.5, survival rate of Lactobacillus mali K8 in pumpkin-based beverage treated with simulated gastrointestinal tr...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
Fluorescence sensor based on glutathione capped CdTe QDs for detection of Cr3+ ions in vitamins
Publication date: March 2018Source: Food Science and Human Wellness, Volume 7, Issue 1Author(s): Chi-Fang Peng, Ying-Ying Zhang, Zhi-Juan Qian, Zheng-Jun XieAbstractIn this work, glutathione capped CdTe QDs (GSH-QDs) were prepared through a one-pot process and found to be quenched by Cr3+, Ag+ and Cu2+ ions. Cr3+ and chromium (III) picolinate could be quantitatively measured after masking Cu2+ and Ag+ ions by sulfide. Under optimal conditions, linear quenching was observed for Cr3+ in the ranges of 0–2.0 μM and the limit of detection was 3.0 nM. The recoveries for Cr3+ in vitamin supplements obtained were from...
Source: Food Science and Human Wellness - July 11, 2018 Category: Food Science Source Type: research
