ARTICLE OPEN Variation of wine preference amongst consumers is influenced by the composition of salivary proteins Jiaqiang Luo 1 , Xinwei Ruan 2 , Ching-Seng Ang 3 , Yada Nolvachai4 , Philip J. Marriott 4 , Pangzhen Zhang 2 and Kate Howell 2 ✉ The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour, as perceived in the mouth,...
food science, polyphenols, starch, protein, processing
ARTICLE OPEN Nutrient footprint versus EPA + DHA security in land-locked regions—more of local pond farmed, imported marine fish or fish oil capsules? Koushik Roy 1 ✉, Petr Dvorak1 , Zdenka Machova1 and Jan Mraz 1 EPA + DHA intake in land-locked central Europe (CE) is barely fulfilled. Imported marine fish/farmed salmonids are likely the backbone of an ailing EPA + DHA security. Supplementing with captured marine fish oil capsules (~0.5 g up to 1.6 g CO2 -eq. mg EPA + DHA−1 ) could be...
wheat, starch, protein, fiber, nutrition
ARTICLE OPEN Sucrose substitution in cake systems is not a piece of cake Thibault Godefroidt 1 , Isabella M. Riley1 , Nand Ooms 1 , Geertrui M. Bosmans2 , Kristof Brijs 1 and Jan A. Delcour 1 ✉ Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain 1 H NMR showed that water in the viscous aqueous phase isolated from cake batter by ultracentrifugation [i.e. the batter liquor (BL)] exhibits low mobility by its low T2 relaxation time (T2,D...
food science, polyphenols, wheat, flour, starch
ARTICLE OPEN How animal milk and plant-based alternatives diverge in terms of fatty acid, amino acid, and mineral composition S. S. Moore 1 , A. Costa 2 ✉, M. Pozza 1 , T. Vamerali 1 , G. Niero 1 , S. Censi 3 and M. De Marchi 1 The decline in fresh milk in the Western world has in part been substituted by an increased consumption of plant-based beverages (PBB). These are often marketed as healthy and sustainable alternatives to milk and dairy foodstuff, although studies have suggested PBB to...
antioxidants, wheat, flour, starch, protein
ARTICLE OPEN Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats Françoise Guéraud 1 , Charline Buisson 1 , Aurélie Promeyrat 2 , Nathalie Naud 1 , Edwin Fouché 1 , Valérie Bézirard 1 , Jacques Dupuy1 , Pascale Plaisancié 1 , Cécile Héliès-Toussaint 1 , Lidwine Trouilh 3 , Jean-Luc Martin 2 , Sabine Jeuge 2 , Eléna Keuleyan 4 , Noémie Petit 4 , Laurent...
food science, polyphenols, antioxidants, protein, nutrition
ARTICLE OPEN Spatially localised expression of the glutamate decarboxylase gadB in Escherichia coli O157:H7 microcolonies in hydrogel matrices Cédric Saint Martin 1,2 , Nelly Caccia 2 , Maud Darsonval 1 , Marina Gregoire 1 , Arthur Combeau 1 , Grégory Jubelin 2 , Florence Dubois-Brissonnet 1 , Sabine Leroy2 , Romain Briandet 1 ✉ and Mickaël Desvaux 2 ✉ Functional diversity within isogenic spatially organised bacterial populations has been shown to trigger emergent community properties such as...
protein, fiber, texture, color, storage
ARTICLE OPEN Lipid complexation reduces rice starch digestibility and boosts short-chain fatty acid production via gut microbiota Yi Shen 1,2 , Zengxu An 1 , Zongyao Huyan 2 , Xiaoli Shu1,3 , Dianxing Wu1,3 , Ning Zhang 1 , Nicoletta Pellegrini 2,4 and Josep Rubert 2 ✉ In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid...
polyphenols, wheat, flour, starch, protein
ARTICLE OPEN Awakening the natural capability of psicose production in Escherichia coli Jayce E. Taylor 1 , Dileep Sai Kumar Palur 1 , Angela Zhang 1 , Jake N. Gonzales 2 , Augustine Arredondo 1 , Timothy A. Coulther 3 , Amiruddin Bin Johan Lechner1 , Elys P. Rodriguez 1,4 , Oliver Fiehn 4 , John Didzbalis 5 , Justin B. Siegel1,3,6 and Shota Atsumi 1,2 ✉ Due to the rampant rise in obesity and diabetes, consumers are desperately seeking for ways to reduce their sugar intake, but to date there...
wheat, starch, protein, nutrition, processing
ARTICLE OPEN Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices Sean Jun Leong Ou1,2 , Dimeng Yang1,2 , Hanny Putri Pranata 2 , E Shyong Tai3 and Mei Hui Liu 2 ✉ Anthocyanin (ACN) fortification of commonly consumed foods is significant as a dietary strategy against the development of metabolic complications by delivering ACNs at high doses. However, its bioactivity and translated metabolic...
food science, polyphenols, wheat, flour, starch
ARTICLE OPEN Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals? William K. Hallman1,2 ✉, William K. Hallman II 2 and Eileen E. Hallman 2,3 To be sold in the United States, meat, poultry, and seafood products made from cultured cells must be labeled with a “common or usual name” to help consumers understand what they are purchasing. The terms “Cultured,” “Cultivated,” “Cell-Cultured,”...
protein, nutrition, quality, safety, analysis
ARTICLE OPEN Composition of gut microbiota involved in alleviation of dexamethasone-induced muscle atrophy by whey protein JinLing Qiu1,2 , Yixing Cheng 1 , Yang Deng 2 , Guangxu Ren 1,2 ✉ and Jiaqi Wang1,2 ✉ Skeletal muscle atrophy is a condition associated with increased morbidity and mortality. While the concept of the gut-muscle axis has been proposed, the role of gut microbiota in dexamethasone (DEX)-induced skeletal muscle atrophy remains largely unknown, limiting its clinical...
food science, protein, fiber, nutrition, quality
ARTICLE OPEN Sweet taste receptors play roles in artificial sweetener-induced enhanced urine output in mice Shuangfeng Cai 1,4 , Ningning Xie2,3,4 , Ling Zheng 2 , Quan Li1 , Siyu Zhang 1 , Qinghua Huang 1 , Wei Luo1 , Mei Wu1 , Yidan Wang 1 , Yilun Du 1 , Shao-ping Deng2 and Lei Cai 2 ✉ Sweet taste receptors found in oral and extra oral tissues play important roles in the regulation of many physiological functions. Studies have shown that urine volume increases during the lifetime exposure to...
food science, protein, sensory, safety, analysis
ARTICLE OPEN Nutritional-environmental trade-offs in potato storage and processing for a sustainable healthy diet Aubin Payne 1,2 , Ebenezer M. Kwofie 1,2 ✉, Prince Agyemang 1,2 and Jamie I. Baum 3,4 Over the last decade, poor diets and limited access to nutritious foods have been critical drivers of micronutrient deficiency in human health. However, food fortification at an industrialized scale in developed countries has helped eliminate deficiency-related diseases. In developing countries,...
food science, fiber, nutrition, processing, quality
ARTICLE OPEN An integrated model for pre- and post-harvest aflatoxin contamination in maize Richard O.J.H. Stutt 1 ✉, Matthew D. Castle 1,2 , Peter Markwell3 , Robert Baker 3 and Christopher A. Gilligan 1 Aflatoxin contamination caused by colonization of maize by Aspergillus flavus continues to pose a major human and livestock health hazard in the food chain. Increasing attention has been focused on the development of models to predict risk and to identify effective intervention strategies....
flour, nutrition, processing, storage, safety
ARTICLE OPEN Sustainable healthy diet modeling for a plant-based dietary transitioning in the United States Raphael Aidoo 1,5 , Vincent Abe-Inge 1,5 , Ebenezer M. Kwofie 1 ✉, Jamie I. Baum 2,3 and Stan Kubow 4 The potential environmental and nutritional benefits of plant-based dietary shifts require thorough investigation to outline suitable routes to achieve these benefits. Whereas dietary consumption is usually in composite forms, sustainable healthy diet assessments have not adequately...
food science, protein, fiber, nutrition, processing
ARTICLE OPEN The potential use of supercritical carbon dioxide in sugarcane juice processing Fernanda Cristina Pimenta 1 , Talita Cristiane Krice Moraes 1 , Gustavo Cesar Dacanal 1 , Alessandra Lopes de Oliveira 1 and Rodrigo Rodrigues Petrus 1 ✉ Sugarcane juice is a nutritious and energetic drink. For its processing, the use of supercritical carbon dioxide (SC-CO2 ) technology as an intervention potentially capable of rendering a high quality product can be considered. This study evaluated...
protein, nutrition, processing, quality, sensory
ARTICLE OPEN Emerging challenges and opportunities in innovating food science technology and engineering education I. S. Saguy 1 ✉, C. L. M. Silva 2 and E. Cohen 3 Progress in science, technology, innovation, and digital capabilities call for reassessing food science, technology, and engineering (FST&E) education and research programs. This survey targeted global professionals and students across food disciplines and nutrition. Its main objectives included assessing the status of FST&E higher...
food science, flour, nutrition, processing, quality
ARTICLE OPEN New colours for old in the blue-cheese fungus Penicillium roqueforti Matthew M. Cleere 1,2 , Michaela Novodvorska1 , Elena Geib 1 , Jack Whittaker 1 , Heather Dalton 1 , Nadhira Salih1,3 , Sarah Hewitt 1 , Matthew Kokolski 1 , Matthias Brock1 and Paul S. Dyer 1 ✉ Penicillium roqueforti is used worldwide in the production of blue-veined cheese. The blue-green colour derives from pigmented spores formed by fungal growth. Using a combination of bioinformatics, targeted gene...
protein, texture, storage, enzymes, safety
ARTICLE OPEN In vivo neuroprotective capacity of a Dunaliella salina extract - comprehensive transcriptomics and metabolomics study Alberto Valdés 1 ✉, José David Sánchez-Martínez 1 , Rocío Gallego1 , Elena Ibáñez 1 , Miguel Herrero 1 and Alejandro Cifuentes 1 In this study, an exhaustive chemical characterization of a Dunaliella salina (DS) microalga extract obtained using supercritical fluids has been performed, and its neuroprotective capacity has been evaluated in vivo using an Alzheimer’s...
food science, antioxidants, protein, nutrition, processing
ARTICLE OPEN Metabolic changes in response to varying whole-grain wheat and rye intake Ville M. Koistinen 1,2 ✉, Sumanto Haldar 3 , Marjo Tuomainen 2 , Marko Lehtonen4 , Anton Klåvus2 , John Draper5 , Amanda Lloyd 5 , Manfred Beckmann5 , Wendy Bal6 , Alastair B. Ross7 , Kirsten Brandt 6 , Lee Fawcett 8 , Chris Seal 6,10 and Kati Hanhineva1,2,9,10 Epidemiological studies have shown associations between whole-grain intake and lowered disease risk. A sufficient level of whole- grain intake to...
food science, polyphenols, wheat, flour, starch
ARTICLE OPEN Prebiotic inulin ameliorates SARS-CoV-2 infection in hamsters by modulating the gut microbiome Isaiah Song 1 , Jiayue Yang 1 , Misa Saito2 , Tenagy Hartanto 2 , Yasunori Nakayama 3 , Takeshi Ichinohe 4 and Shinji Fukuda 1,2,5,6,7 ✉ Current treatment options for COVID-19 are limited, with many antivirals and immunomodulators restricted to the most severe cases and preventative care limited to vaccination. As the SARS-CoV-2 virus and its increasing variants threaten to become a...
food science, starch, protein, fiber, quality
ARTICLE OPEN TrkB phosphorylation in serum extracellular vesicles correlates with cognitive function enhanced by ergothioneine in humans Takahiro Ishimoto 1 , Reiya Yamashita 1 , Ruri Matsumoto 1 , Satoshi Matsumoto 2 , Yusuke Matsuo 1 , Shunsuke Nakao 1 , Yusuke Masuo 1 , Makoto Suzuki 2 and Yukio Kato 1 ✉ Oral administration of the food-derived antioxidant amino acid ergothioneine (ERGO) results in its efficient distribution in the brain and enhances cognitive function. However, effect of...
antioxidants, protein, nutrition, processing, color
ARTICLE OPEN Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders Mengyang Yang1,2,5 , Jiawei Peng 1,2,5 , Cuiping Shi 1 , Ye Zi 2 , Yulu Zheng 2 , Xichang Wang2 and Jian Zhong 1,2,3,4 ✉ The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil...
food science, starch, protein, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00252-3 Tracing the origin of Argentine Malbec wines by sensometrics Check for updates Roy Urvieta1,2 , Hildegarde Heymann3 , Annegret Cantu3 , Aníbal Catania 4 , Fernando Buscema 2 , Rubén Bottini1,5 & Ariel Fontana 1 The study of terroir, increasingly popular in scientific circles, remains a challenging field, particularly in terms of sensory analysis....
polyphenols, quality, sensory, color, fermentation
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00257-y Stretchable zein-coated alginate fiber for aligning muscle cells to artificially produce cultivated meat Check for updates Dayi Jeong1 , Goo Jang2 , Woo Kyung Jung3 , Yong Ho Park3,4 & Hojae Bae 1,5 Numerous studies have explored the cultivation of muscle cells using non-animal materials for cultivated meat production. Achieving muscle cell...
wheat, starch, protein, fiber, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00258-x Untargeted metabolomics-based network pharmacology reveals fermented brown rice towards anti-obesity efficacy Check for updates Kaliyan Barathikannan 1,2 , Ramachandran Chelliah3,4 , Annadurai Vinothkanna5,6 , Ragothaman Prathiviraj7 , Akanksha Tyagi3 , Selvakumar Vijayalakshmi3 , Min-Jin Lim3 , Ai-Qun Jia 6 & Deog- Hwan Oh 3 There is a substantial...
food science, polyphenols, antioxidants, flour, protein
npj | science of food Brief communication Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00259-w Quantifying the potential renal acid load of edible mushrooms Check for updates Maximilian Andreas Storz The capability of any food to alter net endogenous acid or base production can be estimated using the potential renal acid load (PRAL) estimation method. The PRAL of edible mushrooms has been rarely examined; thus a quantification...
protein, nutrition, quality, storage, analysis
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00262-1 Decellularised plant scaffolds facilitate porcine skeletal muscle tissue engineering for cultivated meat biomanufacturing Check for updates Priyatharshini Murugan 1 , Wee Swan Yap 1 , Hariharan Ezhilarasu 1 , Ratima Suntornnond 1 , Quang Bach Le 1 , Satnam Singh 1 , Jasmine Si Han Seah 2 , Pei Leng Tan2 , Weibiao Zhou 3 , Lay Poh Tan 2 & Deepak...
food science, protein, nutrition, processing, quality
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00263-0 Edible mycelium as proliferation and differentiation support for anchorage- dependent animal cells in cultivated meat production Check for updates Minami Ogawa 1 , Alex S. Kermani2 , Mayrene J. Huynh 1 , Keith Baar3 , J. Kent Leach 4,5 & David E. Block 6,7 Cultivated meat production requires bioprocess optimization to achieve cell densities that are...
food science, wheat, protein, fiber, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00264-z Monitoring Indian “Superfood” Moringa oleifera Lam. – species-specific PCR- fingerprint-based authentication for more consumer safety Check for updates Sascha Wetters 1,3 , Vaidurya Sahi1,2,3 , Lena Brosche1 , Annette Häser1 & Peter Nick1 Moringa oleifera Lam. has become one of the major new superfoods commonly available in the aisles of bio-shops...
protein, nutrition, processing, quality, sensory
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00266-x Distinguishable short-term effects of tea and water drinking on human saliva redox Check for updates Xiangyu Meng1 , Pik Han Chong2 , Lijing Ke 1,3 , Pengwei Zhang4 , Li Li5 , Binbin Song1 , Zhaoshuo Yu6,7 & Pingfan Rao1 Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a...
food science, polyphenols, antioxidants, protein, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00268-9 An innovative molecular approach towards the cost-effective entomological authentication of honey Check for updates Guozhi Zhang , Yanzheng Zhang, Bin Yuan, Ruth Tiang En, Shanshan Li, Huoqing Zheng & Fuliang Hu Honey authentication and traceability are crucial not only for economic purposes but also for ensuring safety. However, the widespread...
food science, protein, nutrition, processing, quality
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00269-8 Microbial community structure of plant- based meat alternatives Check for updates Franz-Ferdinand Roch 1 , Monika Dzieciol 1 , Narciso M. Quijada 1,2 , Lauren V. Alteio3 , Patrick-Julian Mester1 & Evelyne Selberherr 1 A reduction in animal-based diets has driven market demand for alternative meat products, currently raising a new generation of...
food science, wheat, flour, starch, protein
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00270-1 First principles modelling of the ion binding capacity of finger millet Check for updates Wei Cong Matthew Yong 1 , Apramita Devi2,3 , Tsair-Fuh Lin3 & Helen F. Chappell 1 Finger millet, a cereal grain widely consumed in India and Africa, has gained more attention in recent years due to its high dietary fibre (arabinoxylan) and trace mineral content,...
food science, polyphenols, wheat, flour, starch
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00271-0 Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage Check for updates Navanth S. Indore1 , Chithra Karunakaran2 , Digvir S. Jayas 1,3 , Jarvis Stobbs2 , Miranda Vu 2 , Kaiyang Tu 2 & Omar Marinos 2 Post-harvest losses during cereal grain storage are a big concern in both...
food science, wheat, starch, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00272-z Food fraud threats in UK post-harvest seafood supply chains; an assessment of current vulnerabilities Check for updates Sophie Lawrence 1 , Christopher Elliott1 , Wim Huisman2 , Moira Dean1 & Saskia van Ruth3 Seafood fraud is commonly reported on food fraud databases and deceptive practices are highlighted by numerous studies, with impacts on the...
food science, processing, quality, safety, analysis
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00273-y Calcium-rich dairy matrix protects better than mineral calcium against colonic luminal haem-induced alterations in male rats Check for updates Maïwenn Olier 1 , Nathalie Naud1 , Edwin Fouché1 , Valérie Tondereau1 , Ingrid Ahn1 , Nadine Leconte2 , Florence Blas-Y-Estrada1 , Gilles Garric2 , Cécile Heliès-Toussaint1 , Marielle Harel-Oger2 , Corinne...
protein, nutrition, processing, quality, color
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00274-x Socio-demographic and cross-country differences in attention to sustainable certifications and changes in food consumption Check for updates Jatziri Mota-Gutierrez 1,4 , Antonina Sparacino 2,4 , Valentina Maria Merlino 2 , Simone Blanc 2 , Filippo Brun 2 , Fabrizio Massimelli3 , Emanuela Vassallo3 , Danielle Borra2 & Stefano Massaglia2 Food labeling...
nutrition, processing, quality, sensory, color
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00275-w Efficient removal of allicin from the stalk of Allium fistulosum for dietary fiber production Check for updates Ye Li1,3 , Jiayin Ma1,3 , Yubin Cao2 & Dong Yang 1 The stalk of Allium fistulosum contains dietary fibers with complicated monosaccharide composition and glycosidic bond linkages, which renders it a better dietary fiber supplement. However,...
food science, polyphenols, protein, fiber, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00276-9 Framework for evaluation of food safety in the circular food system Check for updates H. J. van der Fels-Klerx , E. D. van Asselt, B. Berendsen & M. F. Focker In order to minimise food waste, side streams from feed and food production are increasingly being (re-) used in food supply chains. Such reuse contributes to the desire to implement...
wheat, flour, protein, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00277-8 Sleep promoting and omics exploration on probiotics fermented Gastrodia elata Blume Check for updates Chao-Qi Zhang1 , Xu-Dong Zhang1 , Yan Wang1 , Yi-Han Liu1 , Cun-Li Zhang1,2 & Qiang Zhang 1,2 Fermenting Chinese medicinal herbs could enhance their bioactivities. We hypothesized probiotic- fermented gastrodia elata Blume (GE) with better potential...
antioxidants, protein, fiber, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00278-7 Effects of wall materials on the physicochemical properties of spray- dried bitter gourd (Momordica charantia L.) powders Check for updates Yuanyuan Deng1,3 , Guang Liu1,3 , Huimin Zhang1 , Pengfei Zhou1 , Xiaojun Tang1 , Ping Li1 , Zhihao Zhao1 , Yan Zhang1 , Zhangying Wang2 , Zhencheng Wei 1 & Mingwei Zhang1 Bitter gourd has numerous...
polyphenols, wheat, starch, protein, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00280-z Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine Check for updates Di Huang1 , Wenjing Fan1 , Ruisen Dai1 , Yao Lu1 , Yanlin Liu1 , Yuyang Song1 , Yi Qin 1,2 & Ying Su1 This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory...
protein, nutrition, processing, quality, sensory
npj | science of food Brief communication Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00281-y Microbial lysates repurposed as liquid egg substitutes Check for updates Kyeong Rok Choi 1,2,5 , Da-Hee Ahn1 , Seok Yeong Jung 1 , Yu Hyun Lee 1,2 & Sang Yup Lee 1,2,3,4 Microbial lysates, rich in protein and essential nutrients, demonstrate remarkable capabilities in forming gels and stable foams when heated and whisked, similar to...
food science, protein, nutrition, processing, sensory
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00282-x Nutritional load in post-prandial oxidative stress and the pathogeneses of diabetes mellitus Check for updates Fangzhou He 1 , Junshi Liu2 , Yuanding Huang1 , Lan Chen3 , Ehsan Parvaresh Rizi4 , Zhang Ke1 , Lijing Ke5 , Tze Ping Loh6 , Meng Niu7 & Weng Kung Peng 1,3 Diabetes mellitus affected more than 500 million of people globally, with an annual...
food science, antioxidants, protein, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00283-w Sugar-sweetened beverage but not diluted cloudy apple juice consumption induces post-prandial endotoxemia in healthy adults Check for updates Raphaela Staltner1,5 , Sarah Valder2,5 , Maximilian F. Wodak1 , Magdalena Köpsel3 , Volker Herdegen4 , Tuba Esatbeyoglu 3 , Tihomir Kostov2 , Patrick Diel2,6 & Ina Bergheim 1,6 Sugar beverages are discussed as...
polyphenols, antioxidants, protein, fiber, nutrition
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00284-9 Fitness effects of synthetic and natural diet preservatives on the edible insect Bombyx mori Check for updates Xiaoyu Lei1 , Zhaoyi Qian1 , Xinyue Zhu1 , Nan Zhang1 , Jintao He1 , Jian Xiao1 , Xiaoqiang Shen1 , Abrar Muhammad1 , Chao Sun2 & Yongqi Shao 1,3,4 Silkworm pupae as widely consumed insect products are good biosources of protein and...
polyphenols, starch, protein, nutrition, processing
npj | science of food Article Published in partnership with Beijing Technology and Business University https://doi.org/10.1038/s41538-024-00285-8 Uncovering the antiinflammatory potential of Lactiplantibacillus Plantarum fermented Cannabis Sativa L seeds Check for updates LingYue Shan1,2 , Akanksha Tyagi1 , Hun-Ju Ham3 & Deog Hwan Oh 1,2 Inflammation acts as a dual role in disease initiation and progression, while Cannabis sativa L. (hemp) seeds, known for their abundance of anti-inflammatory...
food science, antioxidants, protein, processing, color
Manganese is an essential trace element that is required for multiple enzymes in the human body. The general population is mainly exposed to manganese via food intake, in particular plant foods. In areas with elevated concentrations of manganese in groundwater, drinking water can also be an important source of exposure. The gastrointestinal absorption of manganese is below 10%, and it appears to be influenced by the amount of manganese in the diet and by the nutritional status of the...
protein, nutrition, quality, storage, enzymes
Background: Osteoarthritis (OA), the most prevalent form of arthritis, is a degenerative joint disease marked by the progressive deterioration of articular cartilage, leading to clinical manifestations such as joint pain. Objective: This study investigated the effects of Curcuma longa L. extract (CL) containing curcumin, deme- thoxycurcumin, and bisdemethoxycurcumin on monosodium iodoacetate (MIA)-induced OA rats. Design: Sprague–Dawley rats with MIA-induced OA received CL supplementation at...
protein, nutrition, enzymes, analysis, chemistry