New and Advanced Methods in Detection of Fruit Juice Adulteration: Focusing on Nano‐Biosensor DOI Creative Commons
Samira Shokri, Mahya Soltani, Yeganeh Mazaheri

et al.

Journal of Spectroscopy, Journal Year: 2024, Volume and Issue: 2024(1)

Published: Jan. 1, 2024

One of the most popular products made from fruit is juice, which consumed as a snack by people all ages due to its high content polyphenols and vitamins. Therefore, prevalence adulteration in juices very high, ensuring authenticity quality major concern for those responsible monitoring food safety public. The common frauds include adding water, sugar, organic acids, other clouding agents exceeding permitted amount sulfites. Having knowledge types fraud their detection methods essential developing more efficient methods. Chromatographic techniques, such high‐performance liquid chromatography (HPLC) gas (GC), are commonly used determine purity juices. Among new detecting counterfeit development bio‐nanosensors particularly notable. These sensors reduce sample volume, analytical time, costs, solvent consumption will be discussed further this study. review explain basic approaches chemometric tools assess juice identify any juice.

Language: Английский

Bioactive compound encapsulation: Characteristics, applications in food systems, and implications for human health DOI Creative Commons

Alieh Rezagholizade-shirvan,

Mahya Soltani, Samira Shokri

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 101953 - 101953

Published: Nov. 2, 2024

Nanotechnology plays a pivotal role in food science, particularly the nanoencapsulation of bioactive compounds, to enhance their stability, bioavailability, and therapeutic potential. This review aims provide comprehensive analysis encapsulation emphasizing characteristics, applications, implications for human health. work offers detailed comparison polymers such as sodium alginate, gum Arabic, chitosan, cellulose, pectin, shellac, xanthan gum, while also examining both conventional emerging techniques, including freeze-drying, spray-drying, extrusion, coacervation, supercritical anti-solvent drying. The contribution this lies highlighting improving system controlling release rates, maintaining bioactivity under extreme conditions, reducing lipid oxidation. Furthermore, it explores recent technological advances aimed at optimizing processes targeted therapies functional foods. findings underline significant potential not only supplements foods but supportive medical treatments, showcasing its relevance health various contexts.

Language: Английский

Citations

22
Plant Extracts as Functional Food Ingredients DOI Creative Commons
Jarosława Rutkowska, Antonella Pasqualone

Foods, Journal Year: 2025, Volume and Issue: 14(3), P. 374 - 374

Published: Jan. 23, 2025

Plant extracts are a source of phytochemicals with multiple biological activities, so they have always been the basis for composition pharmaceuticals, supplements, and functional foods [...]

Language: Английский

Citations

2
Exploring the Therapeutic Potential of Ganoderma lucidum in Cancer DOI Open Access

Gabriella Cancemi,

Santino Caserta, Sebastiano Gangemi

et al.

Journal of Clinical Medicine, Journal Year: 2024, Volume and Issue: 13(4), P. 1153 - 1153

Published: Feb. 18, 2024

Triterpenoids, such as ganoderic acid, and polysaccharides, including β-D-glucans, α-D-glucans, α-D-mannans, are the main secondary metabolites of medicinal fungus Ganoderma lucidum. There is evidence effects acid in hematological malignancies, whose mechanisms involve stimulation immune response, macrophage-like differentiation, activation MAP-K pathway, an IL3-dependent cytotoxic action, induction cytoprotective autophagy, apoptosis. In fact, this compound has been tested twenty-six different human cancer cell types shown anti-proliferative activity, especially leukemia, lymphoma, myeloma lines. Moreover, research clarified capability molecules from lucidum to induce mitochondrial damage acute promyelocytic leukemia cells, without normal mononuclear cells. Active lipids extracted spores have also apoptosis mediated by downregulation P-Akt upregulation caspases-3, -8, -9. Among vivo studies, a study BALB/c mice injected with WEHI-3 leukemic cells suggested that treatment promotes differentiation T- B-cell precursors, phagocytosis PBMCs, NK activity. Our review presents data revealing possibility employing malignancies incorporating it into clinical practice.

Language: Английский

Citations

8
Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex DOI
Hugo Espinosa‐Andrews, José Nabor Haro-González, Jorge Alejandro Barbosa-Nuñez

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 115854 - 115854

Published: Jan. 1, 2025

Language: Английский

Citations

0
Nanotechnology-driven EGCG: bridging antioxidant and therapeutic roles in metabolic and cancer pathways DOI
Zahra Esmaeili,

Parisa Shavali Gilani,

Masood Khosravani

et al.

Nanomedicine, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 16

Published: Feb. 9, 2025

Epigallocatechin-3-gallate (EGCG), the primary polyphenol in green tea, is renowned for its potent antioxidant properties. EGCG interacts with various cellular targets, inhibiting cancer cell proliferation through apoptosis and cycle arrest induction, while also modulating metabolic pathways. Studies have demonstrated potential addressing development, obesity, diabetes. Given rising prevalence of diseases cancers, increasingly recognized as a promising therapeutic agent. This review provides comprehensive overview latest findings on effects both free nano-encapsulated mechanisms involved management prevention hyperlipidemia, diabetes, gastrointestinal (GI) cancers. The highlights role key signaling pathways, enhancing bioavailability nano-formulations, applications clinical settings.

Language: Английский

Citations

0
Exploring the impact of respiration on pectin metabolism through a quantitative respiratory system created by equilibrium modified atmosphere packaging with adjustable gas-conductor materials DOI
Chunlong Liu, Kun Liu, Wenxia Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142331 - 142331

Published: March 1, 2025

Language: Английский

Citations

0
Thermal behavior and chemical analysis of colored peppers DOI
Thomas Dippong, Lacrimioara Șenilă

Journal of Thermal Analysis and Calorimetry, Journal Year: 2025, Volume and Issue: unknown

Published: April 10, 2025

Language: Английский

Citations

0
Incorporation of fruits or fruit pulp into yoghurts: recent developments, challenges, and opportunities DOI Creative Commons
Hasitha Priyashantha,

Ranga Madushan,

Samanthi Pelpolage

et al.

Frontiers in Food Science and Technology, Journal Year: 2025, Volume and Issue: 5

Published: May 2, 2025

The incorporation of fruits and/or fruit pulps into fermented dairy products has gained substantial interest in the food industry, driven by consumer demand for functional foods that combine health benefits with natural ingredients. This value addition enhances plain yoghurts antioxidants, dietary fiber, bioactive compounds, and probiotics, delivering potential such as immune modulation, gut improvement, reduced risks metabolic disorders. Fruit components interact macromolecular structure yoghurt, influencing its physicochemical properties, texture, sensory attributes. Organic acids modulate protein gelation emulsification, polyphenols alter aggregation antioxidant stability, fibers enhance water-holding capacity probiotic viability. These interactions significantly impact yoghurt’s structure, benefits, necessitating an understanding their mechanisms. Fruits pomegranate, passion fruit, açaí pulp have demonstrated antioxidative cardioprotective while innovations incorporating peels seeds, peel flour grape skin, stability nutrient density. Beyond these advantages, challenges increased syneresis, altered pH, viability, microbial contamination during storage persist. review critically evaluates examining effects on attributes, microbiological stability. Achieving optimal balance requires careful selection sources, processing strategies, formulation techniques to sustain viability yoghurt throughout shelf life. By synthesizing recent research, this highlights both opportunities developing fruit-enriched yoghurts, emphasizing strategies optimize preserve key quality findings offer a scientific framework innovative, health-promoting, shelf-stable aligning evolving market demands advancements.

Language: Английский

Citations

0
Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics DOI Creative Commons

Akram Ghorbani,

Kamiar Mahmoudifar,

Samira Shokri

et al.

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101461 - 101461

Published: May 17, 2024

The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on samples zero, 14, 28, 42 days. found no significant changes pH, moisture, fat, or protein content, but control consistently had highest total volatile nitrogen (TVN) levels. peroxide test revealed difference between samples. Sensory analysis indicated 200 300 ppm extracts (

Language: Английский

Citations

3
Fortification of yogurt with mulberry leaf extract: effects on physicochemical, antioxidant, microbiological and sensory properties during 21-days of storage DOI Creative Commons
Jingni Tang, Wei Zhang,

Ru Yuan

et al.

Heliyon, Journal Year: 2024, Volume and Issue: unknown, P. e37601 - e37601

Published: Sept. 1, 2024

Language: Английский

Citations

3