Article
Chemistry, Applied
Lianlian Zhu, Liang Xu, Ye Huang, Caixiang Xie, Deqiang Dou, Jiang Xu
Summary: The study revealed that warmer, humid, and shady environments favor the accumulation of ginsenosides in mountainous forest cultivated ginseng, while conditions such as lower temperature, more precipitation, weaker light, and higher altitude are beneficial for amino acid accumulation. Mineral elements contribute to the accumulation of amino acids, but soil acidification is unfavorable.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Mengyuan Qi, Haiyang Yan, Yan Zhang, Yuan Yuan
Summary: This study aimed to evaluate the impact of high voltage prick electrostatic field (HVPEF) on the microbiological, nutritional, and physicochemical quality of ready-to-eat (RTE) fresh salmon stored at mild abuse temperature. Results showed that HVPEF effectively decreased the total viable counts (TVC) in RTE salmon and had minimal effects on the nutritional and physicochemical quality. HVPEF-treated salmon had lower drip loss and gumminess during storage.
Article
Food Science & Technology
John M. Bland, Casey C. Grimm, Peter J. Bechtel, Uttam Deb, Madan M. Dey
Summary: In order to increase the demand for U.S. farm-raised catfish, five healthy and convenient ready-to-cook products were developed as alternatives to basic fresh or frozen fillets. Analysis of the nutrient content and characteristics of the samples revealed unique differences between the Panko-breaded and marinated products, as well as a clear trend showing changes in moisture, protein, ash, and carbohydrate percentages.
Review
Microbiology
Aaron R. Bodie, Corliss A. O'Bryan, Elena G. Olson, Steven C. Ricke
Summary: Listeria monocytogenes is a Gram-positive bacterium that causes foodborne illnesses with a high mortality rate. It poses a significant threat to ready-to-eat meat products due to its ability to survive in cold temperatures. Listeria contamination is often linked to the food processing environment or post-cooking cross-contamination. The use of antimicrobial additives in packaging can help reduce the risk of foodborne diseases and improve the shelf life of RTE meat.
Article
Chemistry, Analytical
Peggy Miu-Yee Poon, Eric Tung-Po Sze
Summary: This is the first study to analyze the content of edible bird's nest (EBN) in ready-to-eat beverages. The EBN content was determined by analyzing its active ingredient, N-acetylneuraminic acid (sialic acid). The results showed that sialic acid content can provide a better estimation of the EBN content in traditional ready-to-eat beverages.
JOURNAL OF AOAC INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Mathilde Trudel-Ferland, Coralie Goetz, Maryline Girard, Severine Curt, Akier Assanta Mafu, Ismail Fliss, Julie Jean
Summary: The study found that the recovery and adhesion of noroviruses on different food types, suspension buffer pH levels, and food fat compositions varied. Hydrophobic interactions played a significant role in the adhesion of MNV-1 to surfaces such as stainless steel.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Yue Jiang, Lingyu Liu, Zhaoxi Pan, Mingzhu Zhao, Lei Zhu, Yilai Han, Li Li, Yanfang Wang, Kangyu Wang, Sizhang Liu, Yi Wang, Meiping Zhang
Summary: This study identified the C2H2-ZFP gene family in ginseng and revealed its significance in the growth and stress response of ginseng.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Olimpia Panza, Valentina Lacivita, Amalia Conte, Matteo Alessandro Del Nobile
Summary: This study recycled prickly pear peels to preserve fruit quality. By transforming the by-products into powder and coating the peeled prickly pears with an alginate-based solution containing the powder, the weight loss and spoilage of the fruit were delayed. The addition of peel powder further enhanced the preservation of fruit quality.
Article
Food Science & Technology
Abeni Beshiru, Isoken H. Igbinosa, Etinosa O. Igbinosa
Summary: The study revealed the prevalence of multi-drug resistant Staphylococcus aureus strains in ready-to-eat shrimp samples, with high levels of virulence determinants and antibiotic resistance genes. The findings highlight the significant public health risk posed by contaminated seafood.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Sumeyye Inanoglu, Gustavo Barbosa-Canovas, Shyam S. Sablani, Mei-Jun Zhu, Larry Keener, Juming Tang
Summary: The increasing demand for ready-to-eat foods due to population growth has led to the use of pasteurization as a common preservation method. Proper selection of a pasteurization method is important for microbial safety and food quality retention. High-pressure processing has been used for pasteurizing high-acid RTE products, but its use for low-acid RTE foods is limited due to additional heating requirements and longer processing times resulting in higher costs.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Food Science & Technology
Olivia Chaffee, Annie McGillivray, Lisa Duizer, Carolyn F. Ross
Summary: The population of older adults is growing rapidly, and their undernutrition is a concern. This study found that ready to eat meals are important for older adults, with protein source and taste being key factors. Additionally, oral health and medication intake were found to be correlated with age.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xin Liu, Wenjie Chen, Zhixin Fang, Ying Yu, Jing Bi, Jing Wang, Qingli Dong, Hongzhi Zhang
Summary: This study identified four L. monocytogenes STs in two RTE food plants in Shanghai, China, and found that the biofilm formation ability and resistance to chlorine-containing disinfectants varied among different STs. ST5 and ST121 showed stronger biofilm formation ability and resistance, highlighting the need for stronger surveillance and control measures for these two STs in food processing plants.
Review
Food Science & Technology
Carolyn Ross, Shyam Sablani, Juming Tang
Summary: Crewed suborbital and space flights launched by private companies have revived interest in space travel and the need for high-quality, microbiologically safe ready-to-eat meals (MREs). This article provides a brief review of nutrition and energy requirements in space and discusses thermal processing and microwave technologies for producing MREs with different shelf lives. It also presents advancements in polymer packaging materials for preserving MREs over extended storage and recommends future research on sensory quality, microbial safety, and food package waste management in space missions.
Article
Multidisciplinary Sciences
Abeni Beshiru, Etinosa O. Igbinosa
Summary: This study investigated the occurrence of V. parahaemolyticus in ready-to-eat food in Delta State, Nigeria. It analyzed antibiotic resistance and virulence gene profiles to determine the associated health risks. Results showed that 11.1% of the food samples were contaminated with V. parahaemolyticus, with 80.6% of the isolates exhibiting multidrug resistance. The presence of toxin and virulence genes suggests the potential for public health threats. The findings underscore the importance of addressing food safety measures to protect consumers.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Manas Ranjan Sahoo, Aparna Kuna, Mayengbam Premi Devi, Mandarapu Sowmya, Madhumita Dasgupta
Summary: Nutrition-rich extruded snacks fortified with tree bean powder were developed and evaluated for their nutritional, antioxidant, and amino acid profiles, as well as structural, functional, and sensory properties. Snacks fortified with 10% tree bean powder showed higher antioxidant activities and essential amino acid content. In terms of microstructure and sensory attributes, snacks fortified with 10% tree bean powder outperformed those fortified with 5%.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Food Science & Technology
Kehao Huang, Yingzhi Yuan, Xu Baojun
Summary: Microencapsulation is an effective method for incorporating environmentally sensitive bioactive compounds into small capsules to enhance stability and bioavailability. This article provides a systematic review of state-of-the-art microencapsulation methods for bioactive compounds, discussing the differences between two types of microparticles and comparing the physicochemical properties produced by six microencapsulation techniques.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Yifan Zhou, Ammad Ahmad Farooqi, Baojun Xu
Summary: Nutrigenomics has revealed the interaction between diet and genes, deepening our understanding of the role of dietary factors in cancer prevention and inhibition. Dietary saponins have been found to exert anti-cancer activities through the regulation of multiple signaling pathways, but further clinical studies are needed to confirm their effectiveness in humans.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jessica Pandohee, Emmanuel Kyereh, Saurabh Kulshrestha, Baojun Xu, Mohamad Fawzi Mahomoodally
Summary: Phytochemicals are important bioactive components found in natural products. The identification of their main bioactive molecules and their mechanisms of action in the human body was previously unknown but is now made possible through the development of metabolomics. This review discusses the importance of key dietary phytochemicals and their potential functions for human health, and highlights the use of untargeted metabolomics as the most common method for studying phytochemicals in foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yifan Zhou, Hesham R. El-Seedi, Baojun Xu
Summary: This review analyzes the research progress on the chemical composition and health effects of Tricholoma matsutake (TM). The myochemical profiles of TM consist of proteins with amino acids, fatty acids, nucleic acids with their derivatives, polysaccharides, minerals, volatile components, phenolic compounds, and steroids. The bioactive substances in TM exert their health effects mainly by regulating body immunity and restoring the balance of the redox system. NF-kappa B signaling pathway and its downstream cytokines such as TNF-alpha and IL-6 play key roles in these effects.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xunhan Li, Maninder Meenu, Baojun Xu
Summary: This review paper summarizes recent literature on the chemical compositions, nutritional properties, essential oils, bioactive compounds, and health benefits of Kumquat fruits. Kumquat fruits are rich in polyphenols, essential oils, minerals, and especially vitamin C. They also exhibit significant antioxidant and antimicrobial activities. The levels of total phenolic content and flavonoids in Kumquat fruits are affected by drying temperature, drying duration, and extraction solvents.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Fei Peng, Xin Ren, Bin Du, Yuedong Yang
Summary: The 70% ethanol eluted fraction of Pyrus ussuriensis Maxim (PUM70) shows potential protective effects against lipopolysaccharide-induced acute lung injury. It reduces inflammation, oxidative injury, and affects multiple signaling pathways.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Keyue Wu, Yiyang Li, Yuqi Lin, Baojun Xu, Jiajia Yang, Li Mo, Riming Huang, Xiaoyong Zhang
Summary: This study isolated and characterized a sulfated exopolysaccharide, AVP141-A, from the broth of marine-derived fungus. AVP141-A exhibited potential as an immune activator by significantly enhancing the activity of inflammation factors and activating specific signaling pathways in macrophages. These findings suggest that AVP141-A has the potential for further development as a marine fungal-derived therapeutic compound.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Jinhui Wu, Huiying Wang, Yanfei Liu, Baojun Xu, Bin Du, Yuedong Yang
Summary: In this study, hot water extraction coupled with three-phase partitioning (TPP) was used to extract and isolate soybean polysaccharides. Ultrasonic soybean polysaccharides (USP) were obtained by ultrasonic degradation. Results showed that USP had lower molecular weight and looser surface morphology compared to the original polysaccharides. Moreover, USP exhibited stronger antioxidant activity, α-amylase inhibitory effect, and anti-inflammatory effect on RAW264.7 macrophages. Therefore, ultrasonic degradation effectively improved the biological activity of soybean polysaccharides, providing a theoretical basis for their utilization in the fields of medicine and food.
Review
Plant Sciences
Ammad Ahmad Farooqi, Venera Rakhmetova, Gulnara Kapanova, Akmaral Mussakhanova, Gulnara Tashenova, Aigul Tulebayeva, Aida Akhenbekova, Baojun Xu
Summary: This article provides an overview of the research progress on the anticancer effects of bioactive herbal polysaccharides, including modulation of signaling pathways, regulation of apoptosis and non-coding RNAs, inhibition of tumor growth and metastasis, and clinical trials.
Article
Chemistry, Applied
Yao Feng, Heran Xu, Yiming Fan, Fengming Ma, Bin Du, Yunting Li, Rongrong Xia, Zhenshan Hou, Guang Xin
Summary: This study investigated the effects of different colored lights on the umami taste and aroma of dried edible mushrooms. The results showed that blue-light treatment resulted in higher levels of umami amino acids and nucleotides, as well as better flavor. Blue-light treatment can be used as a processing technology to improve the flavor quality of dried edible mushrooms.
Review
Biochemistry & Molecular Biology
Jingwen Wang, Zhiling Yu, Ye Peng, Baojun Xu
Summary: Alzheimer's disease (AD) is a progressive neurodegenerative disease with various potential mechanisms involved, and diet intervention has been developed as a strategy for AD prevention. Some bioactive compounds and micronutrients from food have shown neuronal health-promoting effects through antiapoptotic, antioxidative, and anti-inflammatory properties. However, certain dietary components may also trigger AD-related protein production and inflammation. This review provides a comprehensive analysis of the neuroprotective or nerve damage-promoting role and underlying molecular mechanisms of flavonoids, vitamins, and fatty acids, offering insights into the prevention potential of these dietary components against AD.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Minghe Wang, Xian Lin, Yujuan Xu, Baojun Xu
Summary: The fruits of the wild plant Rosa roxburghii Tratt, known as cili, have gained attention in China as a new source of functional food materials. However, their acidic and astringent properties have limited their commercial popularity. This study aimed to develop cili food products using different thermal processing methods and evaluate the changes in nutrient values and sensory properties. The results showed that the processed products still had high nutritional values, with cili juice and can solution exhibiting the most potent antioxidant activity and canned cili and cili wine being acceptable and having potential commercial values.
Article
Agriculture, Multidisciplinary
Jiao Peng, Huan Deng, Bin Du, Peigen Wu, Lifang Duan, Ronghe Zhu, Ziwan Ning, Jinxiu Feng, Haitao Xiao
Summary: The extract of saffron petal has shown notable effects in treating colitis by reducing inflammation symptoms, inhibiting gut tissue damage, regulating gut microbiota, and suppressing macrophage activation. It holds great potential as a therapeutic option for colitis.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Nutrition & Dietetics
Bincheng Han, Jinhai Luo, Baojun Xu
Summary: Chroogomphus rutilus is a wild mushroom with important medicinal and economic value, containing various active compounds that have health-promoting effects. Current research is mainly focused on cellular and animal levels, and further clinical trials are needed.
Review
Biochemistry & Molecular Biology
Kaiyuan Huang, Baojun Xu
Summary: Research on the nutritional and medicinal properties of wild edible mushrooms, particularly Armillaria mellea (AM), has increased significantly in recent years. Previous studies have identified various biologically active components in AM, including carbohydrates, sterols, fatty acids, sesquiterpenes, and adenosine derivatives. Some specific bioactive substances isolated from AM, like armillarikin, have shown promising anticancer effects. This study aims to provide a comprehensive overview of AM's phytochemical profiles and investigate its therapeutic benefits.
