Food Production Processing and Nutrition食品生产、加工与营养
Food Production Processing and Nutrition(英文缩写 FOOD PROD PROCESS NU),ISSN 2661-8974,eISSN 2661-8974,中文译名:食品生产、加工与营养 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-10-01 至 2026-09-30，按本站收录文献的发表日期统计。
期刊介绍
Food Production Processing and Nutrition 最新收录文献
-
1. Impact of steam explosion and high-pressure processing on phenolics of beach pea and Dunn pea: a comparative evaluation of their functional benefits.
PMID:日期:2026-08-10The effects of steam explosion (SE) and high-pressure processing (HPP) on the phenolic composition, distribution, and biological activities of beach pea ( L.) and Dunn pea ( var. ) were investigated. Phenolic fractions were extracted as free (FP), esterified (EP), glycosylated (GP), and insoluble-bound (IBP), and their profiles were characterized using UHPLC-QTOF-MS/MS. In untreated samples, phenolics were predominantly present in the IBP fraction. Both SE and HPP significantly altered phenolic distribution by reducing IBP, EP, and GP fractions and increasing FP content, indicating enhanced release of bound phenolics. SE exhibited a greater effect on phenolic liberation but resulted in their higher overall loss, whereas HPP preserved more total phenolics due to milder processing conditions. A total of twenty phenolic compounds, including phenolic acids, flavonoids, and stilbenes, were identified, with notable redistribution across fractions following treatment. These compositional changes were associated with enhanced biological activities of the FP fraction, including increased radical scavenging (nitric oxide and peroxyl radicals), improved inhibition of α-amylase and α-glucosidase, and greater protection against low-density lipoprotein oxidation and DNA strand scission. The extent of phenolic release and functional enhancement varied between the two legumes, highlighting matrix-dependent responses. Overall, SE and HPP effectively improved the extractability and functionality of phenolics, with implications for developing value-added functional food ingredients from underutilized legumes. Graphical Abstract
-
2. {"_":"Structural and functional properties of seed meal protein isolates obtained from solvent-assisted protein extraction.","i":["Moringa stenopetala"]}
PMID:日期:2026-04-01(MS) is a stress-resilient, multipurpose African tree known for its valuable leaves as well as the protein and oil rich seeds. This study evaluated the effects of acetone (AMSPI), hexane (HMSPI), methanol (MMSPI), 100% ethanol (EMSPI), 70% ethanol (7EMSPI), 50% ethanol (5EMSPI), and water (WMSPI) pretreatments of MS seed meal on the physicochemical and functional properties of protein isolates obtained via alkaline isoelectric precipitation (ISO). These protein isolates were compared with the isolate produced from the untreated moringa seed meal (UMSPI). The protein content ranged from 85.34% for 5EMSPI to 96.95% for MMSPI. Protein isolates obtained from solvent-treated meals had higher contents of hydrophobic, positively charged, negatively charged, and sulfur containing amino acids than the UMSPI. Bitterness scores of the protein isolates obtained from solvent extracted MS meals ranged from 23.3 to 28.3 when compared to the 23.8 for the UMSPI while AMSPI and 7EMSPI had the highest scores of 28.3 ± 0.2 and 27.9 ± 0.1, respectively, as determined by electronic tongue. AMSPI demonstrated superior ( < 0.05) solubility (25-75% across pH 3-9), foaming capacity (~ 80%), and thermal stability (T = 88.77 °C) while MMSPI displayed the highest fluorescence intensity at pH 3. The UMSPI had the highest ( < 0.05) total phenolic content of 1.45 mg gallic acid equivalent (GAE)/g, while WMSPI (0.86 mg GAE/mg) had the lowest value. These findings highlight the significant influence of solvent extraction methods, with AMSPI and 7EMSPI emerging as optimal choices for food applications requiring high solubility, stability, and foaming properties. Graphical Abstract
-
3. How to assess antioxidant activity? Advances, limitations, and applications of in vitro, in vivo, and ex vivo approaches.
PMID:日期:2025-10-29Antioxidants are crucial in combating oxidative stress-a key factor in chronic diseases like cancer and neurodegeneration-while also playing vital roles in food preservation, functional food, and nutraceutical development. Their efficacy is assessed through in vitro (e.g., DPPH, FRAP), in situ, ex vivo, and in vivo models, as well as animal and human clinical trials, each offering unique advantages but facing challenges in standardization and physiological relevance. Advances in microfluidics, AI, and nanotechnology are enabling high-throughput screening, while omics integration provides deeper mechanistic insights. This review explores current methodologies, applications in food and pharmaceuticals, and emerging trends, emphasizing the need for rigorous clinical validation and personalized approaches to bridge the gap between laboratory research and real-world antioxidant therapies. Graphical Abstract
-
4. The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.
PMID:日期:2025-09-23The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs encounter several challenges that limit widespread acceptance, including inadequate physico-chemical, sensory, and nutritional attributes, and concerns about over-processing and potential food-safety risks. To address these challenges, initiatives such as using high-quality raw materials, blending various plant protein sources, and employing innovative processing techniques are underway. Consumer acceptance of PBMAs also depends on the type of in-home cooking method used to prepare these foods, and the goal in many cases is for the quality attributes after cooking to resemble that of meat. The objective of this review is to compare the effects of in-home cooking methods on the quality of meat products to better understand how PBMAs will perform relative to their animal-based counterparts. Here, research articles that evaluate the impact of different cooking methods (e.g., baking and pan-frying) on the quality of meat and PBMAs were systematically summarized and compared to demonstrate trends in changes related to the physicochemical, sensory, and nutritional attributes of these products. The results revealed that the type of cooking method significantly influenced consumers' acceptance of meat and PBMAs. Changes in physical properties such as cooking loss and water holding capacity (WHC) can affect texture and were dependent on cooking temperatures. However, these changes were not independent of the protein source (PBMAs) or muscle type (meat). For example, cooking at 70 °C decreased the amount of sulfhydryl content in PBMAs compared to pork and beef burgers (20 µmol/g vs. 65 µmol/g protein, respectively). Conversely, when cooking temperatures (> 120 °C) were used, maillard reaction resulted in favourable sensory (appearance and flavour) attributes in both types of products, however, in the presence of sugars and the amino acid asparagine, concerns about the presence of chemical hazards such as acrylamide increased. Microwave cooking also increased WHC and oil absorption properties of plant proteins which improved the mouthfeel of PMBAs. In conclusion, there is a need to optimize in-home cooking techniques to enhance desirable textures and flavours in PBMAs which will improve consumer acceptability of these products. Graphical Abstract
-
5. Polyphenol-polysaccharide interactions: molecular mechanisms and potential applications in food systems - a comprehensive review.
PMID:日期:2025-08-29Polyphenols, a major class of plant secondary metabolites, are well known for their diverse bioactive properties. It has also been established that polyphenols interact with other macromolecules, such as proteins, polysaccharides, and lipids in the food matrix. Among the primary metabolites of the plant, carbohydrates play a significant role. Polyphenols and polysaccharides form complexes upon interaction; this interaction could be through covalent or non-covalent bonds, such as electrostatic, hydrophobic, van der Waals forces, and hydrogen bonding. These polysaccharide-polyphenol complexes exhibit enhanced bioactivity and influence the digestibility of complex macronutrients (such as proteins and polysaccharides), as well as their biological efficacy, bioavailability, and stability. Despite their numerous benefits and potential applications, the underlying mechanisms of interaction and complex formation between polysaccharides and polyphenols, as well as the influence of their structural parameters, remain underexplored. This comprehensive review summarizes the basic molecular-level implications of polysaccharides and polyphenols, exploring their potential applications in the food industry, and provides a basic understanding of their occurrence in various food matrices, characteristics of both polyphenols and polysaccharides that influence their interaction mechanisms, and detection under laboratory conditions. The review aims to bridge the gap between the molecular-level understanding of the complex and the development of potential nutraceuticals and functional food ingredients based on polysaccharide-polyphenol complexation. Graphical Abstract
-
6. Degree of food processing and breast cancer risk: a prospective study in 9 European countries.
PMID:日期:2024-10-09Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Dietary intake of EPIC participants was assessed via questionnaires at baseline. More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system: unprocessed/minimally processed (NOVA 1), culinary ingredients (NOVA 2), processed (NOVA 3) and ultra-processed (NOVA 4). Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) of breast cancer per standard deviation increase in daily consumption (grams) of foods from each NOVA group. The current analysis included 14,933 breast cancer cases, diagnosed among the 318,686 EPIC female participants, (median follow-up of 14.9 years). No associations were found between breast cancer risk and the level of dietary intake from NOVA 1 [HR =0.99 (95% CI 0.97 - 1.01)], NOVA 2 [HR =1.01 (95% CI 0.98 - 1.03)] and NOVA 4 [HR =1.01 (95% CI 0.99 - 1.03)] foods. However, a positive association was found between NOVA 3 and breast cancer risk [HR =1.05 (95% CI 1.03 - 1.07)] which became non-significant after adjustment for alcohol intake [HR =1.01 (95% CI 0.98 - 1.05)] or when beer and wine were excluded from this group [HR =0.99 (95% CI 0.97 - 1.01)]. The associations did not differ by breast cancer subtype, menopausal status or body mass index. Findings from this large-scale prospective study suggest that the positive association between processed food intake and breast cancer risk was likely driven by alcoholic beverage consumption. Graphical Abstract The online version contains supplementary material available at 10.1186/s43014-024-00264-2.
-
7. {"_":"Phytochemical constitution and antioxidant activity of functional herbal drink from Indian gooseberry ( Gaertn.) fruits containing spices and condiments.","i":["Emblica officinalis"]}
7. {“_”：“含有香料和调味品的印度醋栗（Gaertn.）果实功能性草药饮料的植物化学成分和抗氧化活性。”，“i”：[“Emblica officinalis”]}PMID:日期:2023-06-01Functional beverages originate primarily from fruits and vegetables sources, but also include those from other plants such as tea, coffee, cocoa, soybean as well as animal products like milk and dairy-based and alcoholic drinks. They have definite medical or health benefits which include prevention or delaying the progress of diseases. Indian gooseberry is a very rich source of vitamin C and phenolics, two potent antioxidant compounds. Similarly curcumin in turmeric, piperine in black pepper and gingerol in ginger have proven antioxidant and anti-inflammatory properties. Incidence of covid-19 pandemic has raised awareness among people the importance of maintaining higher levels of immunity. A study was undertaken at Kerala Agricultural University during 2020-21 to develop an herbal functional drink from Indian gooseberry fruit juice incorporated with turmeric and black pepper powders, ginger juice extract and juice of acid lime fruits. The herbal drink formulated with these ingredients was homogenized at an operating pressure of 175 Bar with a speed of 235 SPM and was subsequently pasteurized at 100 C for 10 minutes in glass bottles, followed by storage under refrigerated conditions at 5 ± 2 C for 3 months. The initial ascorbic acid, total phenolics, total flavonoids, total carotenoids and total curcumin contents were 61.0 mg100g, 184.0 mg100g, 153.0 mg100g, 119.98 mg100g and 31.0 mg100g, respectively. Antioxidant activity of the herbal drink was determined by three assays, viz. ABTS, DDPH and FRAP. The initial IC values of the herbal drink by ABTS, DPPH and FRAP assays were 8.64, 0.212 and 0.368 μgml, respectively. Significant decline in ascorbic acid, total flavonoids, total carotenoids and curcumin content were recorded in the product during storage in contrast to the total phenolics content which showed a significant rise over the storage period. Antioxidant activity of the herbal drink determined by all the three assays also declined significantly throughout the storage period. The results indicate that the product can be promoted as a healthy drink which has to be stored at low temperature in order to retain higher levels of antioxidant compounds and antioxidant activity. Graphical Abstract
-
8. A review on the immunomodulatory properties of functional nutraceuticals as dietary interventions for children to combat COVID-19 related infections.
PMID:日期:2023-04-06COVID-19 is a significant threat to humanity in the present day due to the rapid increase in the number of infections worldwide. While most children may be spared of the direct mortality effects of the disease, those with weak immune systems are prone to adverse effects. Child mortality increases due to the stress caused to the health care system that disrupts essential health care needs such as immunisation and antenatal care. The use of functional foods (FF) aids in disease-prevention as they are known to have protective effects against COVID-19 by boosting children's cellular and humoral immunity. Plant components such as glycyrrhizin, epigallocatechin gallate, allicin, and fucoidan exhibit antiviral properties against various viruses, including SARS-CoV 2. Microbial foods that are made of probiotics, can enhance immunity against various respiratory viruses. Food enriched with additives such as lactoferrin, piperine, and zinc can boost immunity against COVID-19. With proper definitive drug therapy not available for treating COVID-19 and most of the disease management tools rely on symptoms and non-specific supportive care, developing a functional paediatric formulation will prevent further deterioration in infant health. It is wise to investigate the toxicological aspects of Functional Foods components especially when formulating for children. The safe limits of ingredients should be strictly followed during FFs formulation. Stronger regulations with advanced analytical techniques can help to formulate functional foods into the mainstream in child nutraceuticals. The purpose of this review is to compile collective information on the functional nutraceuticals specifically for infants and children up to the age of 10 years that could confer immunity against COVID-19 and other related viruses. Graphical Abstract
-
9. A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period.
PMID:日期:2023-03-22Progression of today's world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Now world is coming out of the destructive pandemic era, the choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents could be the part of both infected and non-infected person's daily diet. Vitamins like A, C and E, minerals like zinc, iron and selenium, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the viral pathogens. In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the populations. This review covers the pharmacological activities of pumpkin functional constituents in relation with COVID 19 pandemic. Pumpkins are well equipped with nutraceuticals and functional bioactives like tocopherols, polyphenols, terpenoids and lutein therefore, consumption and processing of this remarkable vegetable could be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin could play a vital role in developing a healthy community around the globe. Graphical Abstract
-
10. An overview on the nutritional and bioactive components of green seaweeds.
PMID:日期:2023-03-20Green seaweed, as the most abundant species of macroseaweeds, is an important marine biological resource. It is a rich source of several amino acids, fatty acids, and dietary fibers, as well as polysaccharides, polyphenols, pigments, and other active substances, which have crucial roles in various biological processes such as antioxidant activity, immunoregulation, and anti-inflammatory response. In recent years, attention to marine resources has accelerated the exploration and utilization of green seaweeds for greater economic value. This paper elaborates on the main nutrients and active substances present in different green seaweeds and provides a review of their biological activities and their applications for high-value utilization. Graphical abstract