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© 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Objective This study aims to evaluate the cross-sectional association of serum ferritin (SF) and the risk of metabolic syndrome (MetS) and its components among adults in eight cities in China. Methods Subjects were recruited using a combination of systematic cluster random sampling and purposive sampling in eight cities in China. The sociodemographic characteristics, data of lifestyle factors, self-reported disease history, and 24-hr dietary intake were obtained using a validated questionnaire. Anthropometry was performed, and fasting blood was collected to test the SF, fasting blood glucose (FBG), insulin, high-sensitivity C-reactive protein (hs-CRP), triglycerides (TG), and cholesterols. Logistic and linear regression analyses were conducted to investigate the associations, adjusting for age, city level, smoking, drinking, weekly moderate-to-vigorous activity, dietary factors, hs-CRP, and BMI. Results Serum ferritin level is positively correlated with total cholesterol, TG, FBG, HOMA-IR, and hs-CRP after adjusting for age and BMI. The odds ratio (OR) for MetS in the highest quartile of SF was 2.23 (1.32, 3.77) after adjusting for men, compared with the lowest quartile. An elevated ferritin concentration was significantly related to hypertriglyceridemia (p  less then  .001) and elevated glucose (p = .013) among men, but not among women. Furthermore, compared with Q1, the OR for insulin resistance in the ferritin Q4 group was 3.08 (1.50, 6.32) among men and 1.96 (1.19, 3.24) among women. Conclusion A positive association between elevated SF and MetS and its components including hypertriglyceridemia and elevated glucose was found in multivariate analyses among men, and SF levels are independently associated with IR. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%-71.34%), alcohol (5.95%-7.56%), and aldehyde (0.36%-1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α-linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)-6-nonenal, (2E,6Z)-nona-2,6-dienal and (Z)-6-nonen-1-ol, while they were negatively correlated with nonanal, (Z)-3-hexen-1-ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3-butanediol diacetate and 2-methyl propyl acetate, while they were negatively correlated with (E)-2-octenal and (Z)-6-nonen-1-ol. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.In this study, oil extraction from Niger seeds was evaluated with different microwave irradiation times (0-200 s) and pulsed electric fields (PEF) intensities (0-5 kV/cm) as pretreatments. Then, oil extraction was completed with a screw press at different rotation speeds (11-57 rpm). Quality parameters including extraction efficiency, acidity and peroxide values (PVs), chlorophyll, and phenolic contents along with fatty acid profiles and tocopherol levels of the extracted oils were determined as responses. BAY 2402234 With enhancements in microwave time, PEF intensity and press rotation, the chlorophyll contents, acidity/PVs, and total phenolics of oils increased similar to oil extraction efficiency although it was reduced later. The optimized conditions selected by response surface methodology were determined as 156.23 s, 1.18 kV/cm, and 20 rpm for microwave time, PEF intensity and press speed, respectively. Fatty acid analysis revealed that linoleic acid was the most predominant fatty acid in the extracted oil. Application of the mentioned pretreatments may lead to a reduction in unsaturated fatty acids and escalation of saturated ones (p  less then  .05). High-performance liquid chromatography results indicated that α-tocopherols are the most common tocopherols in Niger seed oil and microwave-PEF pretreatments may lead to 2.79% increase in tocopherols content. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The study aimed to analyze the effects of extracts made from buckwheat grain, hulls, and bee products (propolis, bread, and pollen) and extraction solvents on the growth of microfungi on a medium and on buckwheat, wheat, oat, and maize grain. Research findings suggest that bioactive compounds contained in buckwheat grain reduced the amount of Fusarium spp. in the grain kept in the antifungal extract for 90 min at 25°C temperature. Buckwheat hull extract was more effective in inhibiting mycelial growth of mycotoxin-producing Fusarium culmorum and Fusarium graminearum compared with buckwheat grain extract (13%-50% and 14%-36%, respectively). The antifungal activity of extracts of bee products did not depend on the content of phenolic compounds in them; however, it depended on the grain species treated. After treatment of oat, wheat, and maize grain with bee product extracts, the lowest concentration of microfungi was identified on oat grain. More significant analysis results were obtained for the samples where ethanol solvent had been used for the preparation of extracts. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The core objectives of the current study were to explore and compare the proximate and nutritive composition of both types of cookies prepared either with Ajwa seed oil (ASO) or hydrogenated vegetable fat (HVF) and comparative analysis of the antioxidantal potential of both cookies and to reconnoiter the storage effects on the quality parameters of the cookies over a period of 60 days. Outcomes revealed that the cookies prepared with the ASO were superior (p  less then  .05) in fat% and energy as compared to the cookies with HVF. Due to the presence of functional moieties, ASO cookies were found with better palatability, increased shelf life with enhanced physical properties and better functionality. Therefore, the findings of the current study revealed that ASO could be used as an alternative fat source for the preparation of novel functional cookies instead of conventional vegetable fats. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf (ZML) extract was added to salted silver carp. The effect of ZML extract on volatile compounds formation of both dorsal and ventral muscle of salted fish was investigated. Lipid oxidation of salted fish with ZML extract was alleviated with lower peroxide value (PV) and thiobarbituric acid reactive substance (TBARS) values than that of the control. Therefore, the contents of some volatile compounds formed mainly by oxidation such as benzene, methylbenzene, 1-octene-3-ol, hexanal, and methyl ketone, which attributed off-odor of salted fish, were reduced. Principal component analysis results showed that the first principal component (PC1) and the second principal component (PC2) explained 62% and 31% of total variance, respectively, and volatile compounds of the dorsal and ventral of control group differentiated from treatment group. These results showed that ZML extract can be a source of natural antioxidants and food additives for improving flavor of salted fish. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.Being classified within the Basidiomycota, Auricularia polytricha has been proved to degrade lignocellulose, a major component of wheat bran fiber. During the fermentation of lignocellulose by A. polytricha strain, a large number of intermediate products are produced, which affect the further degradation of lignocellulose. Therefore, it is essential to analyze the fermentation intermediates for study on the degradation mechanism of wheat bran fiber. In this study, the effectiveness of fermentation of wheat bran fiber by A. polytricha strain was confirmed via scanning electron microscopy. Additionally, the results of gas chromatography-mass spectrometry indicated that the A. polytricha strain could degrade wheat bran fiber and produce several aromatic compounds, and that the number of products obtained after 7 days of fermentation was significantly lower than that after 3 days of fermentation. It has also been demonstrated that diisooctyl phthalate and 9-octadecenamide belong to metabolites produced during the fermentation of wheat bran fiber, by culturing A. polytricha with wheat bran fiber and glucose as carbon source, respectively. Moreover, by conducting an ultraviolet wavelength scanning of the culture liquid containing vanillin fermented by A. polytricha, it has been indicated that the strain could degrade vanillin and further demonstrated that the strain has the ability to degrade wheat bran fiber. Furthermore, adding the products of wheat bran fiber fermented for 3 days by A. polytricha could improve the elasticity of the dough sheet. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.The Caribbean island of Barbados has a high burden of diabetes and cardiovascular disease. Dietary habits were last described in 2005. A representative population-based sample (n = 363, aged 25-64 years) provided two nonconsecutive 24-hr dietary recalls in this cross-sectional study. Mean daily nutrient intakes were compared with the Dietary Guidelines for Americans. Subgroup differences by age, sex, and educational level were examined using logistic regression. High sugar intakes exist for both sexes with 24% (95% CIs 18.9, 30.0) consuming less than the recommended less then 10% of energy from added sugars (men 22%; 15.0, 31.6; women 26%; 18.9, 33.7). Sugar-sweetened beverages provide 43% (42.2%, 44.4%) of total sugar intake. Inadequate dietary fiber intakes (men 21 g, 18.2, 22.8; women 18 g, 16.7, 18.9) exist across all age groups. Inadequate micronutrient intake was found in women for calcium, folate, thiamine, zinc, and iron. Older persons (aged 45-64 years) were more likely to report adequacy of dietary fiber (OR = 2.7, 1.5, 4.8) and iron (OR = 3.0, 1.7, 5.3) than younger persons (aged 25-44). Older persons (aged 45-64 years) were less likely to have an adequate supply of riboflavin (OR = 0.4, 0.2, 0.6) than younger persons. Men were more likely to have adequate intakes of iron (OR = 13.0, 6.1, 28.2), folate (OR = 2.4, 1.3, 4.6), and thiamine (OR = 3.0, 1.5, 5.0) than women. Education was not associated with nutrient intake. The Barbadian diet is characterized by high sugar intakes and inadequate dietary fiber; a nutrient profile associated with an increased risk of obesity, type 2 diabetes, and related noncommunicable diseases. © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.