Riisskaarup9772

In a time-dependent test, it was found that all oleogels exhibited thixotropic properties. The frequency sweep test revealed that storage modulus (G'), loss modulus (G″), and complex viscosity (η*) values of oleogels were elevated with an increase in the concentration of ERCA. Oleogels prepared with 15% ERCA exhibited the lowest peroxide, p-Anisidine, and Total Oxidation(TOTOX) values. The addition of oleogels to cookies did not considerably affect appearance. However, it increased the content of unsaturated fatty acid. These results indicate that oleogels prepared with ERCA can be used as a fat replacer in food industry.Films based on a 7525 polylactic acid (PLA) and Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) blend, containing 2% (w/w) of different phenolic acids (ferulic, p-coumaric or protocatechuic acid), and plasticised with 15 wt. % polyethylene glycol (PEG 1000), were obtained by melt blending and compression moulding. The disintegration and biodegradation of the film under thermophilic composting conditions was studied throughout 35 and 45 days, respectively, in order to analyse the effect of the incorporation of the antimicrobial phenolic acids into the films. Sample mass loss, thermo-degradation behaviour and visual appearance were analysed at different times of the composting period. No effect of phenolic acids was observed on the film disintegration pattern, and the films were completely disintegrated at the end of the composting period. The biodegradation analysis through the CO2 measurements revealed that PLA-PHBV blend films without phenolic acids, and with ferulic acid, completely biodegraded after 20 composting days, while p-coumaric and protocatechuic slightly retarded full biodegradation (21 and 26 days, respectively). Phenolic acids mainly extended the induction period, especially protocatechuic acid. PLA-PHBV blend films with potential antimicrobial activity could be used to preserve fresh foodstuff susceptible to microbial spoilage, with their biodegradation under composting conditions being ensured.This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.This study was designed to explore the beneficial effect and mechanism of Ganoderma atrum (G. atrum) polysaccharide (PSG-1) on acrolein-induced IEC-6 cells. Our results indicated that PSG-1 significantly reduced the impairment of acrolein on cell viability, decreased oxidative stress, and enabled normal expression of tight junction (TJ) proteins that were inhibited by acrolein in IEC-6 cells. Furthermore, PSG-1 attenuated the elevation of microtubule-associated proteins light chain 3 (LC3) and Beclin 1-like protein 1 (Beclin 1) and increased the protein levels of phospho-mTOR (p-mTOR) and phospho-akt (p-akt), indicating that PSG-1 activated the mammalian target of rapamycin (mTOR) signaling pathway and alleviated acrolein-induced autophagy in IEC-6 cells. Moreover, PSG-1 markedly attenuated the acrolein-induced apoptosis, as evidenced by the increase in mitochondrial membrane potential (MMP) and B-cell lymphoma 2 (Bcl-2) expression, and the decrease in cysteine aspartate lyase (caspase)-3 and caspase-9. In addition, autophagy the inhibitor inhibited acrolein-induced TJ and apoptosis of IEC-6 cells, while the apoptosis inhibitor also inhibited acrolein-induced TJ and autophagy, suggesting that autophagy and apoptosis were mutually regulated. Taken together, the present study proved that PSG-1 could protect IEC-6 cells from acrolein-induced oxidative stress and could repair TJ by inhibiting apoptosis and autophagic flux, where autophagy and apoptosis were mutually regulated.

The Internet is today the largest platform for food distribution, and there are concerns about the impact that digital marketing has in the field of nutrition by promoting non-evidence-based recommendations. The purpose of this study was to describe the user profile that draws on Instagram to follow nutrition-related content versus not, and to analyze the frequency and type of content of the information provided by nutritional influencers.

A cross-sectional study involving randomly selected United States residents having an Instagram account was performed. Participants completed an anonymous online survey link.

From 898 respondents, 78.7% were women, and 75.6% were Millennials. Scientific evidence present in the posts was 14.3%. Influencers promoted a product or a brand in more than 90% of posts. Women followed more nutrition-related content than men (

< 0.001). Millennials, followed by Generation-Z, followed more nutrition-related content (

< 0.001). There were no significant relationships between the following status of nutrition-related content with BMI, type of job, household income, education degree, or smoking habits.

Women and Millennials followed more nutrition-related content. Scientific evidence was scarce and commercial interest in the network was evident. The vast majority of the posts were not based on scientific evidence and instead promoted a product/supplement.

Women and Millennials followed more nutrition-related content. Scientific evidence was scarce and commercial interest in the network was evident. The vast majority of the posts were not based on scientific evidence and instead promoted a product/supplement.The aim of this study was to explore the effects of an emerging and efficient heating technology, superheated steam (SS), on the allergenicity and molecular structure of ovomucoid (OVM). OVM was treated with 120-200 °C of SS for 2 to 10 min. The allergenicity (IgG/IgE binding abilities and cell degranulation assay) and molecular structure (main functional groups and amino acids modification) changes were investigated. The IgG-binding ability of OVM decreased and the releases of β-hex and TNF-γ were inhibited after SS treatment, indicating that the protein allergenicity was reduced. Significant increases in oxidation degree, free SH content and surface hydrophobicity were observed in SS-treated OVM. The protein dimer and trimer appeared after SS treatment. Meanwhile, obvious changes occurred in the primary structure. Specifically, serine can be readily modified by obtaining functional groups from other modification sites during SS treatment. Moreover, the natural OVM structure which showed resistance to trypsin digestion was disrupted, leading to increased protein digestibility. In conclusion, SS-induced OVM aggregation, functional groups and amino acids modifications as well as protein structure alteration led to reduced allergenicity and increased digestibility.The quality and color of winter jujube fruits are easy to change after harvest. We studied the regulation mechanism of propyl gallate (PG) on post-harvest physiological quality of winter jujube, from the perspective of antioxidant metabolism and peel structure. In our research, winter jujube fruits were treated with 0.001 mol L-1 PG solution for 20 min. Our results showed that PG delayed the development of peel color, and improved the firmness, total soluble solids (TSS), and titratable acid (TA) of winter jujube. Meanwhile, the PG treatment had higher content of total phenols, total flavonoids, ascorbic acid (AsA), and reduced glutathione (GSH), and kept the enzyme activity including superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX), and peroxidase (POD) at a higher level. PG treatment reduced membrane oxidative damage and maintained the integrity of pericarp structure by reducing electrolyte leakage (EL), lipoxygenase activity (LOX), hydrogen peroxide (H2O2), and malondialdehyde (MDA) content in the peel. Accordingly, PG improved the postharvest quality of jujube fruits by regulating antioxidant metabolism and maintaining the structure of peel. The appropriate concentration of PG has good application potential in the storage and preservation of fresh fruits such as winter jujube.Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked liquid and the quality of bacon was further explored through chemometric analysis. Results showed that liquid smoke prepared from different woods differed in phenolic and carboxyl compounds and antioxidant capacity. Bacon processed with different liquid smoke had different antioxidant capacity, lipid and protein oxidation during storage, and sensory quality. The concentration of phenols was positively highly correlated with the antioxidant capacity of both liquid smoke and fresh bacon, but negatively correlated with lipid and protein oxidation in bacon. Among the five woods, liquid smoke made from Punica granatum L. showed higher antioxidant capacity, but bacon smoked with Armeniaca vulgaris Lam had better overall eating quality. This study reveals that selection of woods to prepare antioxidant fumigant is a feasible approach to retard oxidative spoilage of meat products. UMI-77 clinical trial Future study is need for the development of composite smoke flavorings to improve both oxidative stability and sensory quality of foods.In recent years, the market demand for products enhanced with ingredients derived from natural products, such as polyphenols, is rapidly increasing. Laurus nobilis L., known as bay, sweet bay, bay laurel, Roman laurel or daphne is an evergreen Mediterranean shrub whose leaves have traditionally been used in cuisines and folk medicine due to their beneficial health effects, which can nowadays be scientifically explained by various biological activities of the leaf extracts. Many of these activities can be attributed to phenolic compounds present in L. nobilis leaves which include flavonoids, phenolic acids, tannins (proanthocyanidins) and lignans. In order to enable efficient industrial utilization of these valuable compounds, it is crucial to establish optimal extraction procedures resulting in the highest yields and quality of the extracts. This paper offers the first systematic review of current literature on the influence of conventional and advanced extraction techniques, including microwave-assisted, ultrasound-assisted, enzyme-assisted, supercritical-CO2 and mechanochemical-assisted extraction on the phenolic content of L. nobilis leaf extracts, allowing more efficient planning of further research and simplifying the steps towards industrial utilization of this plant.