Nutritional composition and health risk of toxic metals of some edible wild mushrooms growing in a mining area of Apuseni Mountains, Western Carpathians

Journal of Food Composition and Analysis, Journal Year: 2024, Volume and Issue: 128, P. 106061 - 106061

Published: Feb. 9, 2024

Language: Английский

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Climate-smart Halophyte: The Role of Atriplex in Future Food Security

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104869 - 104869

Published: Jan. 1, 2025

Language: Английский

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Extraction and characterization of passion fruit seed oil and investigation of its hypolipidemic activity

Journal of Agriculture and Food Research, Journal Year: 2025, Volume and Issue: unknown, P. 101672 - 101672

Published: Jan. 1, 2025

Language: Английский

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Maya Vanilla (Vanilla cribbiana Soto Arenas): A New Species in Commerce

Plants, Journal Year: 2025, Volume and Issue: 14(3), P. 300 - 300

Published: Jan. 21, 2025

Vanilla-producing regions in Mexico and around the world are experiencing declining yields due to global climate change. However, Mexico, Guatemala, other parts of Central America possess underutilized genetic resources within Vanilla genus, which can be used increase their production. One such resource is cribbiana Soto Arenas, known as Maya vanilla, native Guatemala Mexico. This study evaluated some physical chemical characteristics well aromatic fatty acid profiles cured vanilla pods vanilla. A 5 kg batch from Cobán, was analyzed for length, weight, humidity content, proximate composition profile using HPLC-DAD GC-MS. The pod lengths ranged 6 16 cm, weights 2.2 8.2 g. content varied between 22% 38.63%. main component insoluble crude fiber (51.18%). vanillin, vanillic acid, p-hydroxybenzoic p-hydroxybenzaldehyde concentrations beans were 2.13 ± 0.68, 0.105 0.035, 0.38 0.05, 0.345 0.115 g/100 g dry matter, respectively. total 70 volatile compounds identified with GC-MS—16 acids, 12 alcohols, 8 aldehydes, 15 esters, hydrocarbons, ketones, 2 furans—among characteristic commercial species. Oleic linoleic represented over 82% acids. provides fundamental insights into physicochemical highlighting differences this species traditionally commerce. Arenas represents an excellent alternative market a flavoring agent food perfume industries.

Language: Английский

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Sensomics-assisted analysis unravels the formation of the Fungus Aroma of Fu Brick Tea

Food Chemistry, Journal Year: 2024, Volume and Issue: 458, P. 140174 - 140174

Published: June 21, 2024

Language: Английский

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A novel surfactant N-hydroxy-9,10-epoxy group-octadecanamide. Part Ⅰ. Application in the flotation separation of fluorite/calcite and adsorption selectivity on the mineral surfaces

Journal of Molecular Liquids, Journal Year: 2023, Volume and Issue: 387, P. 122563 - 122563

Published: July 13, 2023

Language: Английский

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Deciphering metabolomic insights into benzoic acid-mediated nutrient enrichment in Chlorella pyrenoidosa

Food Bioscience, Journal Year: 2024, Volume and Issue: 59, P. 104157 - 104157

Published: April 20, 2024

Chlorella pyrenoidosa, abundant in various nutrients, has importance food health. Seeking safe and effective nutrient-promoting methods is paramount. Benzoic acid (BA) a secondary metabolite of plants with wide functions. This study examined the impact mechanism BA on biomass nutrient C. pyrenoidosa using algae growth assay, biochemistry index test, metabolomics. at 1 mg/L had minimal cell growth, whereas 100 halted within 120 hours. The highest promotion was observed 10 48 h cultivation, resulting 2.60 times greater biomass. Higher soluble protein chlorophyll (Chl-a) contents were treated cells, indicating enhanced activity. Metabolomics analysis demonstrated activation carbon metabolism, biosynthesis cofactors, etc., increase metabolites like reduced glutathione, vitamine B2/B3/C, α-linolenic acid, DHA. However, Chl-a, perturbed amino metabolism. revealed application potential as promoter enriched biological function BA.

Language: Английский

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Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Food Research International, Journal Year: 2024, Volume and Issue: 192, P. 114849 - 114849

Published: July 30, 2024

Language: Английский

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Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101787 - 101787

Published: Aug. 28, 2024

To investigate the nutritional quality and flavor characteristics of

Language: Английский

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Characterization of the Different Chemical Components and Nutritional Properties of Two Eryngium Species

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 118 - 118

Published: Jan. 3, 2025

This study aimed to investigate the nutritional value and potential for herbal tea production of two species Eryngium. The analysis includes quantification lipids, proteins, organic acids (HPLC-MS), sugars phenolic compounds (HPLC-MS-MS), volatile (GC-MS), fatty amino some minerals (ICP-MS), total content, antioxidant activities Eryngium billardieri flowers (EBF) thorns (EBT), as well planum (EPF) (EPT). results indicate that EPF EPT exhibit elevated levels protein (11.2%) (224.2 mg/gdw), respectively. Whereas, EBF demonstrates a higher concentration (7.13 mg/100 gdw) content (19.25 mg GAE/gdw), which correlates with pronounced properties. Oleic acid was notable in E. billardieri, while linoleic α-linolenic were predominant planum. Furthermore, essential such Fe, Mn, Zn, Mg, K, Ca, P also determined. Sensory evaluations by panelists confirmed derived from studied possesses favorable taste flavor profiles, attributed its rich compounds. These findings highlight functional ingredient food industry. Additionally, their properties suggest promising uses pharmaceutical applications.

Language: Английский

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