内容: The eye is one of the important organs for human beings to obtain information from the outside world and avoid harm, and 90% of human knowledge is obtained through the eye. The center of the retina in the human eye is called the macula, and it is the area where vision is most concentrated. Current research suggests that macular pigment is mainly composed of lutein, zeaxanthin, and meso-zeaxanthin, which are able to absorb and attenuate blue light damage to the retina, and since humans cannot synthesize these carotenoids, they must be obtained by supplementing with carotenoid-rich foods. In addition, carotenoids also provide good provitamin A, which provides necessary nutritional support for people’s visual transduction. Therefore, eye health is inseparable from carotenoid supplementation, among which wolfberry, which is rich in a variety of carotenoids, has been confirmed by recent studies to have a good role in promoting eye health, and also provides a good source of natural carotenoids for humans. However, a systematic review of goji berry carotenoids in eye health is lacking in current studies. Based on this, this paper reviews the main carotenoid composition and its extraction and purification in wolfberry, discusses the changes of carotenoids in the process of harvesting and drying wolfberry, reviews the absorption and utilization of carotenoids in wolfberry, and more importantly, discusses the important role of carotenoids in wolfberry in eye health.

内容: Fermented dairy products are significant in the market due to their high nutritional value and unique flavor. However, they have more opportunities for improvement to meet the urgent demand for functional dairy products. as a novel prebiotic, sea buckthorn is widely used as a beneficial ingredient. in this review, we not only discuss its positive effects on the gut microbiota but also clarify its antioxidant and anti-inflammatory properties. Significantly, the unique benefits of sea buckthorn in enhancing the nutritional value of fermented dairy products, improving their physical properties, and enhancing the vitality of probiotics are also demonstrated. Furthermore, we point out the current limitations of sea buckthorn and recommend further research into sea buckthorn bioactive components to stimulate the production of functional dairy products.

内容: the rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. as a result, there has been growing interest in exploring alternative starch sources as nutritive substitutes for refined wheat flour. this article provides a comprehensive review on the potentials of underutilized and unconventional starch sources, including water lily seed flour (Nymphaea lotus and Nymphaea pubescens), cycad seed flour (Cycas circinalis), palmyra tuber flour (Borassus flabellifer), jaggery palm flour (Caryota urens), coconut flour (Cocos nucifera), jackfruit seed flour (Artocarpus heterophyllus), red raw rice flour (Oryza sativa) and, finger millet flour (Eucenea coracana), as nutritive substitutes to refined wheat flour. in this study, water lily seed flour, cycad seed flour, palmyra tuber flour, coconut flour, jackfruit seed flour, red raw rice flour, and finger millet flour were identified as rich sources of dietary fiber compared to refined wheat flour. Specifically, water lily seed flour and jackfruit seed flour exhibited favorable characteristics as plant-based protein sources due to their balanced amino acid profiles, a quality lacking in refined wheat flour. Moreover, jaggery palm flour was found to be a rich source of essential minerals and resistant starch, surpassing the nutritional composition of refined wheat flour in these aspects. this review highlights the diverse nutritional profiles and functional properties of selected underutilized and unconventional starch sources compared to refined wheat flour. it emphasizes the need for further research and development to introduce healthier and nutritionally enriched alternatives to the consumer optimizing their utilization and processing potential in diverse food applications.

内容: With a growing focus on health and environmental awareness, there is a notable shift towards plant-based dietary choices, increasing the market availability of plant-based meat alternatives. this transition has also led to a proliferation of protein sources and innovative processing methods. this review aims to offer a holistic view of the innovations, opportunities, and challenges in the plant-based meat industry. it summarizes the latest developments in protein sources and processing technologies of plant-based meat products, and their market performance compared to animal-based meats. the review also reveals the recent development in the integration of novel proteins and processing techniques that have significantly improved sensory attributes and physiochemical characteristics of plant-based meat alternatives. in addition to exploring ingredients and technology, this review also addresses critical aspects such as risks, regulatory considerations, and future research directions. these insights underscore the necessity for ongoing innovation to enhance product quality and facilitate the seamless integration of plant-based meats into the global food market.

内容: 3D printing is characterized by customizability, rapid prototyping, on-demand manufacturing, and decentralized/distributed manufacturing. Minced meat/surimi has high nutritional value, and by changing the composition, rheological and textural properties of the materials, 3D printed meat and aquatic products can meet the needs of special populations such as infants, young children, and the elderly, to solve the problem of swallowing difficulty, food accumulation or indigestion. However, minced meat/surimi is not directly printable, and the multi-component complex system composed of protein-polysaccharide-fat affects its printability, and the structure-property changes of this system during the printing process in relation to interactions and nutrient digestion still need to be explored in depth. this paper starts with the 3D printing process to illustrate the structural characteristics of raw materials on printability, stability, and adaptability. the digestive characteristics of different people for 3D printed minced meat/surimi products are described from the perspective of nutrition. 3D printing technology has a great potential to achieve precise printing in complex formulations, thus realizing the goal of providing specific nutrients to target populations.

内容: Post-harvest waste of fruits and vegetables has rapidly become a serious global issue within the past few decades. this waste, which ranges from 40% to 44%, is influenced by various physical, social, and biological factors in the food and beverage and agricultural sectors. Such waste occurs across the supply chain, from the initial stages of crop cultivation to the consumption of the products. as a result of that, the food becomes unsafe and unsuitable for consumption. addressing solutions to reduce the waste generated by fruits and vegetables would pave the way to reach sustainable solutions for the negative concerns based on food security, food safety, economic sustainability, and adverse environmental impacts. Numerous methods, both conventional and novel, have been employed to minimize post-harvest waste. Scientists today aim to make significant strides in minimizing waste generated from the agricultural fields relating to fruits and vegetables by integrating both conventional and novel technologies. this strategy directs the crucial development of sustainable solutions for critical issues based on food security and consumer perception. traditional food preservation techniques include refrigeration, ionizing radiation, fruit and vegetable coating technologies, chemical treatments, the application of fungicides, ultrasound technology, ozone treatments, pulsed electric fields, and cold plasma technology. these can be categorized as either thermal or non-thermal applications. Non-thermal preservation methods have gained popularity over thermal methods due to their advantages in large-scale commercial applications. currently, the industry is exploring novel approaches like nanotechnology, which surpasses many non-thermal methods in effectiveness, safety, and quality. Within the food and beverage packaging realm, nanotechnology is employed in various ways, such as bio-based packaging, active packaging, smart packaging, and enhanced packaging.

内容: Magnetic covalent organic framework nanocomposite denoted as Fe3O4@TPBD-BTA with core-shell structure was fabricated via a simple template-mediated precipitation polymerization method at mild conditions. The polyimine network shell was created through the polymerization of N,N,N’,N’-tetrakis(p-aminophenyl)-pphenylenediamine (TPBD) and biphenyl-3,3’,5,5’-tetracarbaldehyde (BTA) in tetrahydrofuran by the Schiffbase reaction. Featuring with large good solution dispersibility and high stability, the obtained Fe3O4@ TPBD-BTA exhibited high adsorption capacities and fast adsorption for aflatoxins (AFs). With the Fe3O4@ TPBD-BTA as sorbent, a magnetic solid-phase extraction high performance liquid chromatography-tandem mass spectrometry method was established for simultaneous adsorption and detection of two AFs in complex samples. The proposed method displayed favorable linearity, low limits of detection (0.006 5–0.008 2 μg/kg). The developed method has been applied for real sample analysis, with recoveries of 81.3%–87.4%. These results showed that Fe3O4@TPBD-BTA has a good application potential for the adsorption of AFs in milk and dairy products.

内容: Due to the environmental hazards associated with excessive meat production and the impact of excessive consumption of red meat on human health, attention is being drawn to plant-based alternatives. therefore, plant-based meat analogue are under widely research. However, there is still a lack of research focused on developing solely plant-based meat with enhanced nutritional benefits. this study aims to develop a functional plant-based meat ink utilizing 3D printing technology, which is expected to enhance the nutrition degree and customer attraction of plant-based meat. Soy protein isolate, xanthan gum, wheat oligopeptides, and grape seed extract were selected as raw materials. the results showed that the ink formulated with wheat oligopeptides and grape seed extract exhibited more suitable viscosity, stronger gel strength, and improved overall flavor. By comparing the texture properties with real meat inks, a combination of pea protein (7 g) or soy protein isolate (7 g), xanthan gum (0.25 g), wheat oligopeptides (1 g), and grape seed extract (0.5 g) was identified as the optimal ink formulation for plant-based meat analogue with potential antioxidant function for the elderly.

内容: Jujube is the homology of medicine and food, which popular for its characteristic flavor. Aroma is one of the most key factors that determining the quality of commercial Chinese jujube. In this study, gas chromatographyion mobility spectrometry (GC-IMS) was applied for aroma characterization of 15 varieties of commercial Chinese jujubes. Results showed that a total of 29 aroma compositions were identified, and aldehydes (10.42%−22.87%), ketones (26.45%−42.06%), alcohols (2.42%−7.30%), and esters (16.41%−26.86%) were common in 15 varieties of commercial Chinese jujubes. 3-Hydroxy-2-butanone, methyl acetate, benzaldehyde, 2,3-butanedione and 2-methylbutyric acid contributed great to the aroma profiles of different commercial Chinese jujubes. Moreover, significant differences (P < 0.05) of aroma profiles were found among 15 varieties of commercial Chinese jujubes, and it can be well distinguished by 3D-topographic, characteristic fingerprint and principal component analysis (PCA) results. In conclusion, JSBZ (Ji Shan Ban Zao), HMDZ (Ha Mi Da Zao) and HPZ (Hu Ping Zao) respectively presented significantly different aroma profile characteristics. GC-IMS instrument and PCA statistical method were superior and effective in assessing the differences of aroma profiles of different commercial Chinese jujubes.

内容: Lycium barbarum polysaccharide (LbP) has displayed beneficial effects against type 2 diabetes (T2D), such as reducing blood glucose and lipids. We utilized a metabolomics method to explore the effects of LbP on the regulation of diabetes. Twenty T2D patients were included and provided with LbP (300 mg/day) for 3 months. The results showed that LbP reduced the fasting blood glucose levels of participants after 3 months (P = 0.057) and significantly improved serum insulin-like growth factor binding protein levels. in addition, LbP significantly regulated 24 serum metabolites, and the following KEGG pathway analysis indicated that LbP primarily affected glutamine and glutamate metabolism. overall, LbP consumption influenced serum metabolites and displayed hypoglycemic effects by regulating the metabolic pathway modulating glutamine and glutamate.