Article
Food Science & Technology
Ziye Zhang, Yiming Zhao, Yueying Han, Bin Yang, Hong Lin, Zhenxing Li
Summary: This paper reviews the natural substances with anti-allergy functions, including polyphenols, polysaccharides, oligosaccharides, traditional Chinese medicine (TCM), and probiotics. Polyphenols can inhibit the formation of allergen-IgE complex, polysaccharides and oligosaccharides can inhibit the secretion of allergic mediators and cytokines, TCM can reduce allergen presentation to dendritic cells, and probiotics can maintain the integrity of intestinal epithelial barriers.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Plant Sciences
Yingcong Yu, Jinhui Wang, Xianfeng Huang
Summary: The new resveratrol derivative RES003 demonstrated stronger PDE4 inhibitory activity and better selectivity compared to resveratrol, showing potential for ameliorating depression-like behaviors induced by chronic stress.
PHARMACEUTICAL BIOLOGY
(2021)
Review
Food Science & Technology
Fellipe Lopes de Oliveira, Thaise Yanka Portes Arruda, Maressa Caldeira Morzelle, Ana Paula Aparecida Pereira, Sabrina Neves Casarotti
Summary: Recently, there has been a growing interest in exploring the prebiotic potential of fruit by-products (FBP) due to their high content of dietary fibers and polyphenols. These compounds have anti-inflammatory activity and can help maintain a healthy gut microbiota, reducing the risk of various diseases. Fermented milk is identified as a suitable carrier for FBP, and this review provides a comprehensive analysis of their potential as well as their impact on the nutritional and sensory qualities of fermented milk.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu
Summary: Plant polyphenols play a key role in preventing diseases, and functional foods with polyphenols as active ingredients have been developed. However, the low oral bioavailability of polyphenols can be improved by using green bio-based nanocarriers.
Review
Food Science & Technology
Fan Yang, Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Yuanyi Li, Shiguo Chen, Xingqian Ye, Li Wang
Summary: Polyphenols in plants have low bioavailability and bioactivity, but polyphenol-rich fermented foods have better bioactivity due to the hydrolysis of polyphenols by polyphenol-associated enzymes during fermentation. Different microorganisms secrete different enzymes for the transformation of polyphenols. Additionally, polyphenols can promote the growth of beneficial bacteria and inhibit the growth of pathogenic bacteria.
Article
Food Science & Technology
Karolina Pycia, Agata Maria Pawlowska, Joanna Kaszuba, Natalia Zurek
Summary: This study assessed the effect of adding dried and ground walnut male flowers to wheat flour on the physicochemical and antioxidant properties of wheat bread. The results showed that the addition of walnut male flowers affected the volume and color of the bread, as well as the texture, antioxidant potential, and total polyphenol content.
Article
Food Science & Technology
Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri
Summary: Pomegranate peel and mesocarp extracts, rich in phytochemicals with antimicrobial and antioxidant activity, were added to cheese-making process to create a new functional cheese with improved microbiological and physico-chemical traits. The extracts exhibited substantial efficacy against Staphylococcus aureus, leading to decreased pathogen counts and increased firmness in the treated cheeses during refrigerated storage, supporting the reuse of agro-food byproducts as a sustainable alternative to chemical food preservatives.
Article
Biochemistry & Molecular Biology
Dan Luo, Qiang Xie, Shimin Gu, Wentong Xue
Summary: By incorporating tea polyphenol and MgO nanoparticles, the physical and functional properties of potato starch films can be improved, and they exhibit antioxidant and antibacterial activities. These biodegradable bionanocomposite films have potential applications in fruit preservation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Multidisciplinary Sciences
Kiyota Sakai, Yukihide Sato, Masamichi Okada, Shotaro Yamaguchi
Summary: This study aimed to develop a more effective and safe browning system for beet red (BR) in plant-based meat analog patties using laccase (LC) and sugar beet pectin (SBP). The results showed that LC and SBP treatment can darken the red color of the meat analog patties after grilling, similar to beef patties. Furthermore, the presence of BR increased the hardness of the patties. This is the first report on a browning system for meat analogs containing BR using enzymatic methods.
SCIENTIFIC REPORTS
(2022)
Review
Food Science & Technology
Kandi Sridhar, Albert Linton Charles
Summary: Grape polyphenols play an important role in food fortification, and the global market is expected to continue growing. The focus of future grape polyphenol research should be on extracting polyphenols from grape waste and fortifying them in functional foods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Aurita Butkeviciute, Vytautas Abukauskas, Valdimaras Janulis, Darius Kviklys
Summary: The combination of rootstock and apple cultivars has a significant impact on the composition and antioxidant activity of phenolic compounds in apples. Different rootstocks can cause variations in the phenolic compound composition and total content in apple flesh and peel.
Review
Biochemistry & Molecular Biology
Jing Luo, Hongwei Si, Zhenquan Jia, Dongmin Liu
Summary: Polyphenols have beneficial effects on health, anti-aging through various mechanisms, and may prevent aging-related diseases. Exploring the potential benefits of combinations of multiple polyphenols or polyphenol-rich foods is recommended.
Article
Chemistry, Applied
Simon Okomo Aloo, SeonJu Park, Deog-Hwan Oh
Summary: The impact of fermentation and germination on the metabolite profile and bioactive of 'Cheongsam' hempseed was investigated. Germination and fermentation significantly altered anti-nutrient levels and increased polyphenols, flavonoid contents, and individual polyphenols and cannabinoids. SF demonstrated the highest scavenging capacities, while S was the most potent anti-inflammatory ingredient. SF exhibited the most potent alpha-glucosidase inhibition, while RF showed the best lipase inhibition potential. The findings demonstrate that germination and fermentation could improve the functional properties of hempseed.
Article
Agronomy
Marta Siol, Anna Sadowska
Summary: The physicochemical and bioactive properties of avocado seed and its possible use in functional food design were evaluated. Avocado seed powder, which is rich in fiber and bioactive compounds, could be considered a valuable additive to cereal snacks. The addition of 6% avocado seed powder significantly increased the polyphenol content and antioxidant potential of the snacks.
Article
Food Science & Technology
Lulu Han, Iwao Sakane, Masashi Mizuno
Summary: The combination of IC-1 and luteolin has shown synergistic anti-allergic effects by reducing IgE content and inhibiting mast cell degranulation during the allergy state.
