Nutritional value of common carbohydrate sources used in pet foods.

Diet digestibility can vary based on factors such as the type of ingredients, processing techniques, formulation, fiber content, and nutrient interactions. Unlike proteins and fats, there is no specific carbohydrate requirement, which typically constitutes 30%-60% of commercial dried dog foods. Because of the significant proportion of carbohydrates in dog food, this study aimed to evaluate the differences in nutrient digestibility among barley, brown rice, corn, mung bean, and rice, which are common carbohydrate sources in commercial dog foods.

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review.

The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry.

Gentisic acid attenuates ovalbumin-induced airway inflammation, oxidative stress, and ferroptosis through the modulation of Nrf2/HO-1 and NF-κB signaling pathways.

Asthma, a lung disorder that causes impaired respiratory function, is characterized by an apparent infiltration of inflammatory cells. Gentisic acid (GA), a phenolic acid common in food ingredients, has antioxidant, antibacterial, and anti-inflammatory properties. Its potential application in mitigating asthma, however, remains unexplored.

Quality Assessment of Functional Claims of Salacia-Derived Salacinol-Containing Foods.

Background Functional claim-associated foods contain raw materials that contribute to enhancing health in Japan. However, certain foods with functional claims fail to meet the disintegration test (DT) criteria of the Japanese Pharmacopoeia (JP). Objective This study assessed the quality of tablet-type, functional claim-associated foods containing Salacia-derived salacinol, using DT and weight variation (WV) tests.

Transformations of phenolic compounds in cocoa shell during colonic fermentation.

Cocoa shell is a by-product generated by the cocoa processing industry, notable for its high content of phenolic compounds and methylxanthines, and recognized for their biological properties. The majority of cocoa phenolic compounds are not absorbed in the small intestine and reach the colon, where they can be catabolized by the gut microbiota, influencing their bioavailability and bioactivity. This research aimed to study the changes that phenolic compounds from cocoa shell flour (CSF) and extract (CSE) undergo during colonic fermentation after gastrointestinal digestion, using an model and a targeted metabolomics approach.

Isolation, structural characterization, and molecular docking studies on the bioactive compound from n-Hexane extract of (L.) DC against the pancreatic cancer target Aurora 2 Kinase.

Objectives: Natural flora historically has played a substantial part in drug development since they serve as active ingredients in medications and templates for the synthesis of novel pharmaceuticals. is a conventionally utilised therapeutic flora in Indian pharmacopoeia. Therefore, the current study is intended to separate, structurally describe and analyse the anti-pancreatic cancer potential of isolated natural bio-constituents from (L.

Innovative Approaches to Fucoxanthin Delivery: Characterization and Bioavailability of Solid Lipid Nanoparticles with Eco-Friendly Ingredients and Enteric Coating.

Fucoxanthin (FN), a carotenoid derived from brown seaweed and algae, offers significant health benefits. However, its unique structure leads to challenges in stability and bioavailability. To overcome these issues, we successfully encapsulated fucoxanthin in solid lipid nanoparticles (SLNs) utilizing health-safe materials, achieving remarkable results.

Spent Brewer's Yeast Lysis Enables a Approach in the Beer Industry.

Yeasts have emerged as an important resource of bioactive compounds, proteins and peptides, polysaccharides and oligosaccharides, vitamin B, and polyphenols. Hundreds of thousands of tons of spent brewer's yeast with great biological value are produced globally by breweries every year. Hence, streamlining the practical application processes of the bioactive compounds recovered could close a loop in an important bioeconomy value-chain.

Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.

Sweet potato ( (L.) Lam.) is a nutrient-dense crop rich in fibre, minerals, and antioxidant compounds, including carotenoids and phenolic compounds, such as anthocyanins.

Potential Protective Effects of Pungent Flavor Components in Neurodegenerative Diseases.

Neurodegenerative diseases such as Alzheimer's disease (AD), Parkinson's disease (PD), and Huntington's disease (HD) have become a major global health burden, but the detailed pathogeneses of neurodegenerative diseases are still unknown, and current treatments are mainly aimed at controlling symptoms; there are no curative treatments for neurodegenerative diseases or treatments for the progressive cognitive, behavioral, and functional impairments that they cause. Studies have shown that some plant extracts with pungent flavor components have a certain neuroprotective effect in neurodegenerative diseases, and their mechanisms mainly involve inhibiting neuronal apoptosis, promoting neuronal regeneration, reducing mitochondrial degeneration, and reducing the production of oxides such as reactive oxygen species in cells, which are of great significance for exploring the treatment of neurodegenerative diseases. In this review, we searched the PubMed database for relevant literature collected in the past 15 years.

Green Microfluidic Method for Sustainable and High-Speed Analysis of Basic Amino Acids in Nutritional Supplements.

Amino acids (AAs) have broad nutritional, therapeutic, and medical significance and thus are one of the most common active ingredients of nutritional supplements. Analytical strategies for determining AAs are high-priced and often limited to methods that require modification of AA polarity or incorporation of an aromatic moiety. The aim of this work was to develop a new method for the determination of L-arginine, L-ornithine, and L-lysine on low-cost microchip electrophoresis instrumentation conjugated with capacitively coupled contactless conductivity detection.

Correction: Ardizzone et al. Efficacy of a Novel Therapeutic, Based on Natural Ingredients and Probiotics, in a Murine Model of Multiple Food Intolerance and Maldigestion. 2022, , 2251.

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Consumption of Ultra-Processed Foods and Semen Quality in Healthy Young Men Living in Italy.

Background/objectives: The study aim was to evaluate the association between UPF consumption and semen quality in a sample of healthy young men in Italy.

Methods: A cross-sectional analysis was carried out using data from 126 participants (mean age ± SD 20.0 ± 1.

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.

: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. : Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion.

The Presence of Added Sugars and Other Sweeteners in Food and Beverage Products Advertised on Television in the United States, 2022.

Background/objectives: The Dietary Guidelines for Americans recommend consuming less than 10% of total calories from added sugars. Low-calorie sweeteners, sugar alcohols, and natural low-calorie sweeteners are used to reduce added sugar intake, but there are concerns about their long-term health impacts, especially for children. This paper describes the food and beverage television advertising landscape as it pertains to sweeteners.

Effect of Extract in Pro-Healthy Chicken Patties: Physicochemical Properties and Oxidative Stability.

is a subtropical fruit rich in dietary fibers, carotenoids, vitamins, minerals, and polyphenols. To substitute synthetic additives, its extracts could become an interesting proposal to preserve quality while adding desirable characteristics to meat products. This study aimed to develop healthier chicken patties (with a structured animal fat replacer) added with prickly pear extract (PPE).

Predictive Model for in RTE Meats Using Exclusive Food Matrix Data.

Post-processing contamination of has remained a major concern for the safety of ready-to-eat (RTE) meat products that are not reheated before consumption. Mathematical models are rapid and cost-effective tools to predict pathogen behavior, product shelf life, and safety. The objective of this study was to develop and validate a comprehensive model to predict the growth rate in RTE meat products as a function of temperature, pH, water activity, nitrite, acetic, lactic, and propionic acids.

Effect of Flower and Leaf Extract on the Functional, Antioxidant, Rheological, Textural, and Sensory Properties of Goat Yogurt.

The present study aimed to evaluate the effects of incorporating different concentrations (1% and 2%) of Malvaviscus arboreus flower (FE) and leaf (LE) extracts as functional ingredients in goat milk yogurt. This study analyzed the impact of these formulations (YFE1%, YFE2%, YLE1%, and YLE2%) on the physicochemical, bioactive, antioxidant, rheological, textural, and sensory properties of goat yogurt over a 28-day storage period. Including FE and LE extracts significantly enhanced the yogurt's antioxidant activity, reaching up to 10.

Edible Coating for Fresh-Cut Fruit and Vegetable Preservation: Biomaterials, Functional Ingredients, and Joint Non-Thermal Technology.

This paper reviews recent advances in fresh-cut fruit and vegetable preservation from the perspective of biomacromolecule-based edible coating. Biomaterials include proteins, polysaccharides, and their complexes. Compared to a single material, the better preservation effect was presented by complexes.

The Correlation Between the Chemical Composition and the Microstructure of the Polysaccharides of Two Varieties of Mexican Red Prickly Pear Fruits.

The red prickly pear fruit ( L. Mill), endemic from Mexico's semi-desert regions and present in North Africa and Southern Europe, particularly Italy and Spain, is a valuable source of nutrients, bioactive compounds, and polysaccharides. This study used non-destructive techniques like microscopy and Raman and infrared (IR) spectroscopy to characterize polysaccharides extracted from two red prickly pear varieties.

Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams.

Caseinate is commonly used in the dairy industry for its stabilizing properties. Its functionalities are largely due to its manufacturing process involving a high level of demineralization that induces casein precipitation. To address this, the researchers are looking for alternatives to respond to consumer demands for high-quality ingredients and increase efficiency.

Investigating the Effects of Acid Hydrolysis on Physicochemical Properties of Quinoa and Faba Bean Starches as Compared to Cassava Starch.

In response to the growing demand for high-quality food ingredients, starches from underutilised sources like quinoa and faba bean are gaining attention due to their unique properties and high tolerance to adverse environmental conditions. Acid hydrolysis is a well-established chemical method for producing modified starch with improved solubility, lower gelatinisation temperature, and reduced pasting viscosity. However, various outcomes can be achieved depending on the type of starch and modification conditions.

Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (/) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.