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Metabolic profiles and potential antioxidant mechanisms of hawk tea.
Sci Rep
January 2025
Department of Food Science and Engineering, Moutai Institute, Renhuai, 564502, People's Republic of China.
Hawk tea has received increasing attention for its unique flavor and potential health benefits, with antioxidant function being one of its significant bioactivities. However, the metabolic profiles, potential antioxidant components, and action mechanisms of different types of hawk tea are still unclear. In this study, the chemical components of five hawk teas were determined using untargeted metabolomics.
View Article and Find Full Text PDFIn silico screening and immunogenic features of putative tick cement protein PA107 from Ixodes ricinus tick.
Exp Appl Acarol
January 2025
Group for Medical Entomology, Centre of Excellence for Food- and Vector-Borne Zoonoses, Institute for Medical Research, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia.
Tick salivary proteins are crucial for efficient and successful tick feeding. Most of them are still uncharacterized, especially those involved in the formation of tick cement. Tick salivary protein PA107 is a putative cement protein, which is transcribed in salivary glands during the initial phase of tick feeding.
View Article and Find Full Text PDFExploring the potential of fruit in RTS beverage: a comprehensive study on preparation and stability.
J Food Sci Technol
January 2025
Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, 570020 India.
Unlabelled: The potential of (), an underutilized plant rich in medicinal and nutritional value, for producing ready-to-serve (RTS) beverages was explored. The research investigated commercial processing techniques for extracting fruit juice and the impact of stabilizers such as pectin (low and high), xanthan gum, and sodium alginate on beverage quality. Sodium alginate, chosen for its sedimentation rate and sensory acceptability, was further optimized in RTS formulations.
View Article and Find Full Text PDFEffect of nutrient-rich quinoa fraction composite wheat flour on product development.
J Food Sci Technol
January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
View Article and Find Full Text PDFBiomimic models for glycemic index: Scope of sensor integration and artificial intelligence.
Food Chem X
January 2025
Division of Biochemistry, ICAR-Indian Agricultural Research Institute (IARI), New Delhi 110012, India.
The accurate quantification of glycemic index (GI) remains crucial for diabetes management, yet current methodologies are constrained by resource intensiveness and methodological limitations. digestion models face challenges in replicating the dynamic conditions of the human gastrointestinal tract, such as enzyme variability and multi-time point analysis, leading to suboptimal predictive accuracy. This review proposes an integrated technological framework combining non-enzymatic electrochemical sensing with artificial intelligence to revolutionize GI assessment.
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