Frontiers in Nutrition,
Год журнала:
2025,
Номер
12
Опубликована: Апрель 11, 2025
Polygonatum
is
a
traditional
medicinal
and
edible
plant
often
prepared
by
steaming
it
with
ingredients
like
yellow
rice
wine
black
beans.
However,
the
metabolic
changes
in
kingianum
(PK)
during
method
beans
have
not
been
previously
reported.
This
study
aims
to
explore
how
addition
of
degree
affect
quality
PK.
quantified
polysaccharides,
reducing
sugars,
saponins,
flavonoids
PK
subjected
varied
cycles,
while
also
integrating
color
measurement,
sensory
evaluation,
non-targeted
metabolomics
analysis.
rich
lipids,
amino
acids,
flavonoids,
organic
acids.
Notably,
we
observed
production
significant
accumulation
daidzein
daidzin
(two
primary
active
compounds
derived
from
beans)
as
well
triterpenoid
saponins
(including
Sandosaponin
A,
Soyasaponin
II-III,
V,
Pisumsaponin
I-II)
steamed
(p
<
0.05).
After
three
multiple
bioactive
levels
peaked
or
stabilized,
which
was
consistent
(score:
94/100).
Compared
raw
PK,
P3
stage
exhibited
increases
total
21.29,
35.02,
49.13,
44.76%,
respectively
0.05),
sugars
showed
remarkable
increase
160.94-fold
0.01),
polysaccharides
decreased
significantly
43.33%
0.01).
provides
first
evidence
that
can
synergistically
diversity
isoflavones
optimal
achieved
after
rounds
steaming.
These
findings
validate
scientific
efficacy
processing
method.
Our
results
advocate
for
continued
use
bean
enhance
nutritional
health-promoting
value
providing
template
innovation
herbal
techniques
based
on
auxiliary
ingredients.
Comprehensive Reviews in Food Science and Food Safety,
Год журнала:
2024,
Номер
23(4)
Опубликована: Июль 1, 2024
Abstract
The
modern
food
industry
is
undergoing
a
rapid
change
with
the
trend
of
production
plant‐based
products
that
are
more
sustainable
and
have
less
impact
on
nature.
Plant‐based
dairy
analogues
been
increasingly
popular
due
to
their
suitability
for
individuals
milk
protein
allergy
or
lactose
intolerance
those
preferring
diet.
Nevertheless,
still
insufficient
nutritional
quality,
undesirable
structure,
earthy,
green,
bean‐like
flavor
compared
products.
In
addition,
most
foods
contain
lesser
amounts
essential
nutrients,
antinutrients
limiting
bioavailability
some
allergenic
proteins.
Novel
processing
technologies
can
be
applied
homogeneous
stable
structure.
On
other
hand,
fermentation
matrix
lactic
acid
bacteria
provide
solution
these
problems.
Additional
nutrients
produced
degraded
by
bacterial
metabolism,
thereby
increasing
value.
Allergenic
proteins
hydrolyzed
reducing
immunoreactivity.
has
found
reduce
undesired
flavors
enhance
various
bioactivities
plant
foods.
However,
main
challenge
in
fermented
mimic
familiar
dairy‐like
producing
major
compounds
than
organic
acids,
yielding
profile
similar
Further
studies
required
improvement
through
selection
special
microbial
cultures
formulations.
Phytotherapy Research,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 4, 2025
ABSTRACT
Saponins
are
compounds
composed
of
lipophilic
aglycones
linked
to
hydrophilic
sugars.
Natural
saponins
isolated
from
plants
and
some
Marine
organisms.
As
important
cholesterol‐lowering
drugs,
natural
have
attracted
wide
attention
for
their
therapeutic
potential
in
a
variety
cholesterol‐related
metabolic
diseases.
To
review
the
effects
on
diseases,
deepen
understanding
mechanism
saponins.
The
literature
related
diseases
was
collected
using
keywords
“saponins”
“cholesterol”
PubMed,
Web
Science,
Google
Scholar
January
2000
May
2024.
total
number
articles
240
after
excluding
irrelevant
articles.
can
regulate
cholesterol
prevent
treat
such
as
atherosclerosis,
diabetes,
liver
disease,
hyperlipidemia,
cancer,
obesity.
Mechanistically,
synthesis
uptake
through
AMPK/SREBP2/3‐hydroxy‐3‐methyl‐glutaryl
coenzyme
A
reductase
pathway
PCSK9/LDLR
pathway,
efflux
esterification
targeting
Liver
X
receptor/ABC
ACAT
family.
broad
application
prospects
regulating
metabolism,
development
more
drugs
provides
new
train
thought.
However,
it
is
still
necessary
further
explore
molecular
expand
clinical
trials
provide
evidence.
ACS Food Science & Technology,
Год журнала:
2025,
Номер
unknown
Опубликована: Фев. 15, 2025
This
study
investigated
the
influence
of
High
Hydrostatic
Pressure
(HHP)
on
extraction
proteins
and
saponins
from
chickpeas,
as
well
its
effects
their
functional
properties.
HHP
was
applied
at
two
pressure
levels
(200
400
MPa)
40
°C
for
5
min
compared
with
conventional
heating
(90
min,
no
pressure).
The
results
showed
that
significantly
improved
soluble
saponins,
especially
200
MPa.
At
higher
(400
MPa),
there
a
slight
decrease
in
due
to
possible
formation
protein
aggregates.
also
found
HHP-treated
samples
had
better
foaming
emulsifying
abilities,
which
are
important
food
applications.
Emulsions
produced
under
were
more
stable
than
those
control
treatment.
Overall,
proved
be
an
effective
method
improving
both
functionality
chickpea
bioactives,
potential
applications
food.
Natural Product Communications,
Год журнала:
2025,
Номер
20(2)
Опубликована: Фев. 1, 2025
Objectives
The
study
aimed
to
develop
a
protocol
for
producing
beverage
from
Codonopsis
javanica
(
C.
javanica)
(red
ginseng)
root
extract,
incorporating
additives
enhance
its
overall
sensory
appeal.
Key
parameters,
including
triterpenoid
saponin
content,
°Brix,
pH,
suspended
solids,
and
moisture,
were
analyzed.
Sensory
evaluations
conducted
optimize
the
formulation,
microbial
safety
of
final
product
was
assessed.
Methods
Dried
roots
ground
into
powder
extracted
using
enzyme-assisted
extraction
with
viscozyme
®
L.
extract
analyzed
°Brix
measured
moisture
content.
Optimal
heating
conditions
solid
content
determined
at
three
temperatures
(70
°C,
75
°C
80
°C)
8
12
min,
respectively.
Different
ratios
red
ginseng
water
(7:3,
8:2,
9:1
10:0),
as
well
varying
concentrations
citric
acid
(0.0%
0.1%),
sucrose
(8%,
10%,
12%
14%),
honey
(1%
1.5%),
surveyed
evaluation
by
panel
testers.
Product
pasteurization
(at
100
15
min)
performed
ensure
microbiological
standards
assessed
after
28
days
storage.
Results
optimal
method
yielded
high
(9.20),
low
pH
(3.62),
53.66
mg/100
g.
Heating
min
resulted
in
most
favourable
results
achieved
dilution
ratio
8:2
(ginseng
extract:water).
addition
alone
or
combined
1.5%
provided
best
taste
scores.
Pasteurization
ensured
absence
microorganisms,
meeting
national
non-alcoholic
beverages.
Conclusion
successfully
developed
qualities
safety.
findings
provide
foundation
further
commercialization
beverages,
highlighting
importance
balanced
formulations
proper
processing
techniques.
Nutrición clínica y dietética hospitalaria/Nutrición clínica, dietética hospitalaria,
Год журнала:
2025,
Номер
45(1)
Опубликована: Март 3, 2025
Introduction:
Soursop
leaves
(Annona
muricata
Linn)
possess
numerous
properties
that
play
a
significant
role
in
preventing
various
diseases,
such
as
antibacterial,
antioxidant,
anticancer,
anti-inflammatory
activities,
and
their
ability
to
act
immunomodulators.
Degenerative
diseases
are
primarily
caused
by
the
harmful
effects
of
free
radicals.
Oxidative
stress
induced
radicals
leads
degenerative
can
damage
body.
Antioxidants
mitigate
this
donating
electrons
radicals,
thereby
playing
crucial
body’s
defense
mechanisms.
Aim:
This
study
aims
analyze
phytochemical
compounds,
vitamin
C
levels,
antioxidant
activity
soursop
leaf
tea
powder
under
varying
drying
durations.
Methods:
quantitative
research
employed
descriptive
design
based
on
laboratory
testing.
Phytochemical
compounds
were
analyzed
qualitatively,
levels
measured
using
titration
method,
was
determined
Ultra
Violet-Visible
(UV-Vis)
Spectrophotometry
with
2,2-diphenyl-1-picrylhydrazyl
(DPPH)
method.
A
one-way
Analysis
Variance
(ANOVA)
used
for
statistical
analysis,
data
obtained
followed
normal
distribution.
Results:
The
results
revealed
all
samples
tested
positive
including
flavonoids,
saponins,
tannins,
alkaloids,
terpenoids.
effect
duration
variations
observed,
p-value
<
0.05.
Conclusion:
In
conclusion,
promising
source
natural
bioactive
at
50°C
3
6
hours
effectively
preserving
content
enhancing
activity.
However,
extending
time
12
may
lead
slight
reduction
these
beneficial
properties.
Statistical
analyses
confirm
significantly
affects
both
powder.
