Eleocharis dulcis corm: phytochemicals,health benefits,processing and food products

Eleocharis dulcis, an aquatic plant belonging to Cyperaceae family, is indigenous to Asia, and also occurs in tropical Africa and Australia. The edible corm part of E. dulcis is a commonly consumed aquatic vegetable with a planting area of 44.46 × 10³ hm² in China. This work aims to explore the potential of E. dulcis corm for use as a new food source for sufficient nutrients and health benefits by reviewing its nutrients, phytochemicals, functions, processing and food products. Eleocharis dulcis corm contains starches, dietary fibers, non-starch polysaccharides, proteins, amino acids, phenolics, sterols, puchiin, saponins, minerals and vitamins. Among them, phenolics including flavonoids and quinones could be the major bioconstituents that largely contribute to antioxidant, anti-inflammatory, antibacterial, antitumor, hepatoprotective, neuroprotective and hypolipidemic functions. Peel wastes of E. dulcis corm tend to be enriched in phenolics to a much higher extent than the edible pulp. Fresh-cut E. dulcis corm can be consumed as a ready-to-eat food or processed into juice for beverage production, and anti-browning processing is a key to prolonging shelf life. Present food products of E. dulcis corm are centered on various fruit and vegetable beverages, and suffer from single categories and inadequate development. In brief, underutilized E. dulcis corm possesses great potential for use as a new food source for sufficient nutrients and health benefits. © 2021 Society of Chemical Industry.     

营养素和植物化学物通过NMDAR改善认知的研究进展

N-甲基-D-天门冬氨酸受体（N-methyl-D-aspartate receptor,NMDAR）功能低下是引起人类认知功能障碍的重要原因之一,适当激活NMDAR有助于提高认知功能,但过度激动也会产生兴奋毒性,进一步损伤认知功能。最新研究表明通过摄入某些脂肪酸、维生素、矿物质等营养素以及槲皮素、蜜橘黄素等植物化学物可以适当提高NMDAR功能,而且染料木黄酮、Rg3等还可降低因NMDAR过度激动引起的兴奋毒性,从而改善、延缓或阻止认知功能障碍的发生及发展。      

Japanese plums (Prunus salicina Lindl.) and phytochemicals – breeding,horticultural practice,postharvest storage,processing and bioactivity

Previous reviews of plum phytochemical content and health benefits have concentrated on the European plum, Prunus domestica L. However, the potential bioactivity of red‐ and dark red‐fleshed Japanese plums, Prunus salicina Lindl., so‐called blood plums, appears to warrant a significant increase in exposure, as indicated in a recent review of the whole Prunus genus. Furthermore, Japanese plums are the predominant plum produced on an international basis. In this review the nutrient and phytochemical content, breeding, horticultural practice, postharvest treatment and processing as well as bioactivity (emphasising in vivo studies) of Japanese plum are considered, with a focus on the anthocyanin content that distinguishes the blood plums. © 2014 State of Queensland Journal of the Science of Food and Agriculture © 2014 Society of Chemical Industry     

New phytochemicals as potential human anti-aging compounds: Reality,promise, and challenges

Aging is an inevitable process influenced by genetic, lifestyle, and environmental factors. Indirect evidence shows that several phytochemicals can have anti-aging capabilities, although direct evidence in this field is still limited. This report aims to provide a critical review on aspects related to the use of novel phytochemicals as anti-aging agents, to discuss the obstacles found when performing most anti-aging study protocols in humans, and to analyze future perspectives. In addition to the extensively studied resveratrol, epicatechin, quercetin, and curcumin, new phytochemicals have been reported to act as anti-aging agents, such as the amino acid L-theanine isolated from green tea, and the lignans arctigenin and matairesinol isolated from Arctium lappa seeds. Furthermore, this review discusses the application of several new extracts rich in phytochemicals with potential use in anti-aging therapies. Finally, this review also discusses the most important biomarkers to test anti-aging interventions, the necessity of conducting epidemiological studies and the need of clinical trials with adequate study protocols for humans.     

Comparison of free/bi-axial,fixed axial,end-over-end and static thermal processing effects on process lethality and quality changes in canned potatoes

Thermal processing as the most prevalent food preservation technique has been extensively studied and used for years. Different modes of agitation that can be employed in the canning process are characterized by relatively different, heat impacts and their associated quality changes. Hence, the main objective of this study was to evaluate the impact of different retort conditions on lethality (F_o), color and textural changes in potato cubes. Process variables employed were: retort temperature: 115, 120, 125 ºC; agitation orientations: vertical (end-over-end) and horizontal (fixed and bi-axial); agitation speed: 0 (static), 10, 20 rpm. A water immersion single basket rotary retort was retrofitted to simultaneously accommodate agitating modes of rotation. Accumulated process lethality values were calculated for each experimental run. Color quality in terms of parameters such as, yellowness (b-value), total color difference (ΔE values) and textural quality in terms of hardness values were compared for the particles processed under each condition. All process variables had a significant (p < 0.05) influence on F_o, color and texture parameters of potato particles. The quality changes were found to correlate well with the accumulated F_o values achieved during processing. As can be expected, the quality loss increased with an increase in F_o and vice versa.     

Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.     

Vitamins, phytochemicals, diets, and their implementation in cancer chemoprevention

With progressive "Westernization" of the dietary pattern in Asian countries, such as Korea and Japan, unhealthy signs, such as increases in obesity and incidence rate of cancers, are starting to appear in recent statistics. These results support the hypothesis that a dietary pattern of low fats and high antioxidants based on plant foods will reduce the risk of cancer Recently, antioxidative vitamins and phenolic phytochemicals derived from our daily diet have received much attention because of their potential chemopreventive activities. Their chemopreventive mechanisms have been suggested mainly due to their protective effects against oxidative DNA damage. However. several studies have shown that dietary antioxidant supplements, such as vitamins and phenolic phytochemicals, are not beneficial; they may rather, cause DNA damage. These results suggest that a metabolomics approach might demonstrate that antioxidant rich whole diets play a more important role, rather than individual antioxidants in cancer prevention. On the other hand, the chemopreventive mechanisms of dietary vitamins and phenolic phytochemicals may be associated with the inhibition of other carcinogenic processes, particularly tumor promotion, rather than that of tumor initiation. In this article, possible cancer-preventive mechanisms of dietary vitamins and phenolic phytochemicals, are reviewed.     

草莓多酚类植物化学物研究进展

草莓是世界上栽培最广泛的水果之一,具有很高的营养价值和经济价值。草莓中富含维生素、矿物质、膳食纤维等传统的营养性成分,而且其中的多酚类植物化学物(主要为草莓酚酸类黄酮、草莓鞣花单宁、草莓原花青素、草莓花青素等)具有良好的抗氧化、防衰老、抗炎症、保护皮肤、改善消化系统病理学状况、预防慢性非传染性疾病(如高血压、高血脂、心脑系统疾病等)、参与细胞信号流、调控转录因子及与细胞代谢和存活相关基因的表达等功能。众多研究表明,增加这类物质的摄入对于人类保健和一些疾病预防有着重要的作用。本文就近年来草莓果实中主要的功能性成分及对人体健康的功用进行了综述,主要集中于多酚类植物化学物,旨在为草莓功能性成分的研究提供综合信息。     

The nitrogen content of potato (Solanum tuberosum L.) tubers in relation to nitrogen application—the effect on amino acid composition and yields

The effect of nitrogen application on the nitrogen content and yield of amino acids from potato tubers was studied in one experiment in 1983 and two in 1984. Increasing fertiliser N over the range 0–250 kg ha^?1 raised tuber nitrogen concentrations from 0.68–0.81 to 1.27–1.49% DM. Applying half the fertiliser on the seedbed and half at tuber initiation did not increase tuber nitrogen concentrations compared with a single broadcast application at planting. Increasing tuber nitrogen concentrations had little effect upon the proportion recovered in amides or the different amino acids. Yields of some nutritionally essential amino acids were, therefore, substantially increased up to a maximum of 256 kg ha^?1 in 1982 and 308 and 384 kg ha^?1 in 1984 at the highest fertiliser level. These yields were significantly higher (P<0.01) than those found with the nitrogen application rate optimal for tuber dry matter production (213, 195 and 331 kg N ha^?1, respectively) in the same experiments. Methionine and cystine were the limiting essential amino acids. As the amount of each amino acid contained in a unit weight of fresh tuber increased with nitrogen supply, application of more nitrogen than is needed for maximal tuber dry matter production increased protein yields without decreasing the nutritional quality.     

谷物加工过程对营养素的影响

以谷物中各营养素和功能性物质为基点,详细阐述了近年来谷物加工过程对营养素影响的研究进展。     

Ultrasound processing of fruits and vegetables,structural modification and impact on nutrient and bioactive compounds: a review

This review presents an updated analysis regarding the application of ultrasound technology in fruits, vegetables and their derivatives. The relationship among structure, processing, the quantity and quality of nutrients and bioactive compounds are discussed. Initially, we discussed the effect of ultrasound processing on the structure of the matrices at tissues, cells and molecules levels, also considering the different factors that influence the reported responses. Subsequently, the effect on nutrients and bioactive compound quantity (concentration) and quality (bioaccessibility → bioavailability → bioactivity) is evaluated. Ultrasound processing resulting in tissues and cell disruption, fibre breakage, isomerisation, micellisation, among other modifications, improving the extractability of compounds and/or resulting in their degradation. Moreover, the obtained new matrix interacts differently with the human body, affecting the compound accessibility, which can be increased. In conclusion, different possibilities are discussed regarding using ultrasound processing to enhance healthy aspects of plant-based food products.     

Digestion and bioavailability of bioactive phytochemicals

There are many scientific reports on determination of the content and biological activity of compounds found in food. However, these analyses are not sufficient to determine their effect on the human body. During digestion of food ingredients, many changes can modify their structure and this may affect their absorption and bioactivity. Many phenolic aglycones are hydrophilic and can be absorbed through biological membranes by diffusion. However, most polyphenols occur in the glycosidic form, which undoubtedly affects their absorption in the intestine. Oligopeptides are also absorbable via secondary active transport but based on the hydrogen ion gradient or with transporter PepT1. The bioavailability of phytochemicals is determined by their molecular weight or chemical structure and the food matrix. Accordingly, the aim of this work was to present the novel scientific reports related to the influence the many factors on digestibility, bioaccessibility and activity of selected bioactive compounds of plant origin.     

微波辐射对橄榄采后营养品质的影响

利用家用微波炉(微波输出功率为900W,额定微波频率2450MHz)对采后橄榄果实进行20s的微波处理,观察处理后橄榄的品质及其贮藏寿命。结果表明:微波处理能有效地保持橄榄果实外观品质,减缓了果实含水量、有机酸、Vc和蛋白质含量的下降;室温贮藏9d后,橄榄的好果率比对照提高了7.5%。     

Phytochemicals: nutraceuticals and human health

Phytochemicals, as plant components with discrete bio‐activities towards animal biochemistry and metabolism are being widely examined for their ability to provide health benefits. It is important to establish the scientific rationale to defend their use in foods, as potential nutritionally active ingredients. Phytochemicals could provide health benefits as: (1) substrates for biochemical reactions; (2) cofactors of enzymatic reactions; (3) inhibitors of enzymatic reactions; (4) absorbents/sequestrants that bind to and eliminate undesirable constituents in the intestine; (5) ligands that agonize or antagonize cell surface or intracellular receptors; (6) scavengers of reactive or toxic chemicals; (7) compounds that enhance the absorption and or stability of essential nutrients; (8) selective growth factors for beneficial gastrointestinal bacteria; (9) fermentation substrates for beneficial oral, gastric or intestinal bacteria; and (10) selective inhibitors of deleterious intestinal bacteria. Such phytochemicals include terpenoids, phenolics, alkaloids and fiber. Research supporting beneficial roles for phytochemicals against cancers, coronary heart disease, diabetes, high blood pressure, inflammation, microbial, viral and parasitic infections, psychotic diseases, spasmodic conditions, ulcers, etc is based on chemical mechanisms using in vitro and cell culture systems, various disease states in animals and epidemiology of humans. However, it must be emphasized that a distinction needs to be drawn between the types of information that can be obtained from studies in vitro, in animals and in humans. Mechanisms of action must certainly be established in vitro; however, the efficacy of these same ingredients with their mechanisms of action, must also be demonstrated in vivo. The rapid growth in the use of phytochemicals in nutraceutical and functional foods requires that the food and pharmaceutical industries face new challenges: in addressing worldwide public concern over the efficacy and safety of supplements and foods claimed to be health‐promoting; in government regulations related to safety, labeling and health claims for products that contain phytochemicals; in the manufacturing of foods with different qualities and stabilities; and in marketing issues, particularly as they relate to consumers' recognizing added value. © 2000 Society of Chemical Industry     

贵州省马铃薯加工产业的现状、问题及其发展对策

从贵州省马铃薯加工产业的基础设施、组成结构、经济效益等方面梳理其发展现状和存在的主要问题,提出解决现存问题的对策和措施,以期能为构建贵州省马铃薯加工产业技术创新体系、实现跨越式发展提供参考。     

Anti-inflammatory effects of phytochemicals from fruits,vegetables, and food legumes: A review

Inflammation is the first biological response of the immune system to infection, injury or irritation. Evidence suggests that the anti-inflammatory effect is mediated through the regulation of various inflammatory cytokines, such as nitric oxide, interleukins, tumor necrosis factor alpha-α, interferon gamma-γ as well as noncytokine mediator, prostaglandin E₂. Fruits, vegetables, and food legumes contain high levels of phytochemicals that show anti-inflammatory effect, but their mechanisms of actions have not been completely identified. The aim of this paper was to summarize the recent investigations and findings regarding in vitro and animal model studies on the anti-inflammatory effects of fruits, vegetables, and food legumes. Specific cytokines released for specific type of physiological event might shed some light on the specific use of each source of phytochemicals that can benefit to counter the inflammatory response. As natural modulators of proinflammatory gene expressions, phytochemical from fruits, vegetables, and food legumes could be incorporated into novel bioactive anti-inflammatory formulations of various nutraceuticals and pharmaceuticals. Finally, these phytochemicals are discussed as the natural promotion strategy for the improvement of human health status. The phenolics and triterpenoids in fruits and vegetables showed higher anti-inflammatory activity than other compounds. In food legumes, lectins and peptides had anti-inflammatory activity in most cases. However, there are lack of human study data on the anti-inflammatory activity of phytochemicals from fruits, vegetables, and food legumes.     

Sandwich‐type sheeting improved the processing and eating qualities of potato noodles

A technology called sandwich‐type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich‐type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner‐layer dough and outer‐layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich‐type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich‐type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich‐type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.     

食用花椒的营养价值与加工利用进展

食用花椒是我国特有的香辛料,具有食品赋香和多种生理功能作用。综合已有国内外文献,对食用花椒不同食用部位的营养成分、加工利用现状进行了系统综述,分析了其在食品加工利用过程中存在的问题,并提出相应的建议。      

臭氧处理马铃薯淀粉加工废水降污效果研究

研究臭氧对马铃薯淀粉加工废水降污及有机质回收的工艺技术.在溶液pH 10、臭氧浓度5.00 g/h、温度20 ℃、通气120 min条件下,试验废水的COD、总磷、氨氮及悬浮物去除率分别65.89%、62.07%、62.71%和84.12%,出水pH为7.05,无恶臭味,与原废水的总色差(△E)在通气30 min时便达63.91.在臭氧降污过程中,通过泡沫富集可回收40.65%的干物质,其中蛋白质占66.21%.结果表明:臭氧能有效去除马铃薯淀粉加工废水污染物,并具有很好的脱色效果,同时能回收废水中的的机质.