Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used ...Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).展开更多
High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equip...High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.展开更多
Selenium(Se),one of the indispensable nutrients for both human health and animal growth,participates in various physiological functions,such as antioxidant and immune responses and metabolism.The role of dietary Se,in...Selenium(Se),one of the indispensable nutrients for both human health and animal growth,participates in various physiological functions,such as antioxidant and immune responses and metabolism.The role of dietary Se,in its organic and inorganic forms,has been well documented in domestic animals.Furthermore,many feeding strategies for different animals have been developed to increase the Se concentration in animal products to address Se deficiency and even as a potential nutritional strategy to treat free radical-associated diseases.Nevertheless,studies on investigating the optimum addition of Se in feed,the long-term consequences of Se usage in food for animal nutrition,the mechanism of metallic Se nanoparticle(SeNP)transformation in vivo,and the nutritional effects of SeNPs on feed workers and the environment are urgently needed.Starting from the absorption and metabolism mechanism of Se,this review discusses the antioxidant role of Se in detail.Based on this characteristic,we further investigated the application of Se in animal health and described some unresolved issues and unanswered questions warranting further investigation.This review is expected to provide a theoretical reference for improving the quality of food animal meat as well as for the development of Se-based biological nutrition enhancement technology.展开更多
Most herbal tea infusions use edible medicinal plants as raw material and are consumed daily.Although herbal tea has a long history of health care applications worldwide,there is a lack of systematic research on the c...Most herbal tea infusions use edible medicinal plants as raw material and are consumed daily.Although herbal tea has a long history of health care applications worldwide,there is a lack of systematic research on the classification and functional nutritional value of various herbal teas.In recent years,the discovery of the rich biological activities and health benefits of herbal tea has become a driving force for researchers interested in its development as a functional food.However,the shortcomings of herbal tea products are not fully known.In particular,the quality evaluation system is not perfect,and there is insufficient data on the mechanism of action of herbal teas in their traditional uses.To better understand the functions and mechanisms of various herbal teas,this article reviews the classification,effective chemical composition,main biological activities,and mechanism of action of herbal teas.Finally,the current advantages,limitations,and direction of future development of herbal tea are determined and discussed.展开更多
文摘Spirulina, a protein-rich cyanobacterium, and Bilberry, a dark berry, have the potential to be used as functional food ingredients in the food industry. These two underexplored and underutilized ingredients were used to develop an adolescent-friendly functional snack food product in the light of food industry trends. Stages of product development, shelf life/physiochemical analysis (texture, pH, color, and water activity) and sensory evaluation were utilized in developing a functional snack mini muffin containing Spirulina and Bilberry. Aqueous (AQ) and 80% ethanol (ET) extracts of mini muffin formulations (chocolate, 1% Spirulina (S) + 4% Bilberry (B), 2% Spirulina (S) + 8% Bilberry (B)) were prepared using a standard protocol. Antioxidant potential was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Potential (FRAP) assays. Utilizing a 5-point hedonic scale (1—Dislike very much, 2—Dislike a little, 3—Neither like nor dislike, 4—Like a little, 5—Like very much), 3 mini muffin formulations (chocolate, 1% S + 4% B, 2% S +8% B), were tested among consumer panelists, with 1% S + 4% B being the most acceptable based on taste, texture, color, aroma, appearance, etc. Texture (post-peak (N) of the mini muffin did not vary between chocolate and 1 S% + 4% B formulations;however, 2% S + 8% B was 1.09 times higher compared to its counterparts. pH, color, and water activity remained constant over the 9-day shelf-life period. The Spirulina and Bilberry muffins developed exhibited antioxidant activities (highest in 2% S + 8% B), and were accepted by the sensory panelists for color, taste, mouthfeel, and aroma (panelists preferred 1% S + 4% B).
文摘High Pressure Processing （HPP）, in the range of 200 MPa to 600 MPa/29,000 psi to 87,000 psi, is the most advanced emerging non-thermal processing technology for food. The constant improvements of high pressure equipment concerning productivity and production costs have facilitated the increase of industrial uses of the technology. This paper reviews some of these advances in high pressure food processing including development of new functional beverages the new value proposals being offered by copackers substitution of traditional thermal techniques for novel product manufacturing and refrigerated services suppliers. Substitution of thermal treatments for meat processing and tenderisation of low value meat cuts.
基金supported by grants from the National Natural Science Foundation of China(31972585)the Guangdong Basic and Applied Basic Research Foundation(2019B1515210001)the Technical System of Poultry Industry of Guangdong Province,China(2021KJ128)。
文摘Selenium(Se),one of the indispensable nutrients for both human health and animal growth,participates in various physiological functions,such as antioxidant and immune responses and metabolism.The role of dietary Se,in its organic and inorganic forms,has been well documented in domestic animals.Furthermore,many feeding strategies for different animals have been developed to increase the Se concentration in animal products to address Se deficiency and even as a potential nutritional strategy to treat free radical-associated diseases.Nevertheless,studies on investigating the optimum addition of Se in feed,the long-term consequences of Se usage in food for animal nutrition,the mechanism of metallic Se nanoparticle(SeNP)transformation in vivo,and the nutritional effects of SeNPs on feed workers and the environment are urgently needed.Starting from the absorption and metabolism mechanism of Se,this review discusses the antioxidant role of Se in detail.Based on this characteristic,we further investigated the application of Se in animal health and described some unresolved issues and unanswered questions warranting further investigation.This review is expected to provide a theoretical reference for improving the quality of food animal meat as well as for the development of Se-based biological nutrition enhancement technology.
基金This study was supported by Foundation of Heilongjiang Educational Committee(2021-KYYWF-0382)National Key Research and Development Program of China(2021YFE0190100).
文摘Most herbal tea infusions use edible medicinal plants as raw material and are consumed daily.Although herbal tea has a long history of health care applications worldwide,there is a lack of systematic research on the classification and functional nutritional value of various herbal teas.In recent years,the discovery of the rich biological activities and health benefits of herbal tea has become a driving force for researchers interested in its development as a functional food.However,the shortcomings of herbal tea products are not fully known.In particular,the quality evaluation system is not perfect,and there is insufficient data on the mechanism of action of herbal teas in their traditional uses.To better understand the functions and mechanisms of various herbal teas,this article reviews the classification,effective chemical composition,main biological activities,and mechanism of action of herbal teas.Finally,the current advantages,limitations,and direction of future development of herbal tea are determined and discussed.
