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16 pages, 869 KiB

Open AccessArticle

How Do Socio-Demographic Factors, Health Status, and Knowledge Influence the Acceptability of Probiotics Products in Hong Kong?

by Zilin Xu, Nan Wu and Shun Wan Chan

Foods 2024, 13(18), 2971; https://doi.org/10.3390/foods13182971 - 19 Sep 2024

Viewed by 906

Abstract

In recent years, due to growing interest in gut health, the potential benefits of probiotics on the gut have received much attention. Probiotics, now readily available in both dietary supplements and a variety of foods, have become a focal point of consumer health [...] Read more.

In recent years, due to growing interest in gut health, the potential benefits of probiotics on the gut have received much attention. Probiotics, now readily available in both dietary supplements and a variety of foods, have become a focal point of consumer health choices. This study aims to explore the impact of consumer-related factors, including socio-demographic profiles, health status, and probiotics knowledge, on the acceptance of probiotics products in Hong Kong. A total of 385 participants engaged in a survey, providing data for an in-depth analysis of how these factors influence attitudes toward probiotics. Findings revealed a general confidence in the safety of probiotics products among respondents; however, there was a noticeable gap in probiotics understanding. The study highlighted a correlation between probiotics knowledge and specific socio-demographic attributes, with higher educational attainment positively linked to greater probiotics awareness. Furthermore, the research indicated that women exhibit higher health consciousness and a greater propensity for probiotics consumption compared to men. Consequently, promoting enhanced probiotics education and fostering increased health awareness are crucial steps to prevent the misuse of probiotics and optimize health outcomes. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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13 pages, 3010 KiB

Open AccessArticle

The Protective Effects of Silkworm (Bombyx mori) Pupae Peptides on UV-Induced Skin Photoaging in Mice

by Xiao Lin, Yuting Fan, Liuying Li, Jiamin Chen, Songyuan Huang, Wenqi Yue and Xuli Wu

Foods 2024, 13(13), 1971; https://doi.org/10.3390/foods13131971 - 21 Jun 2024

Viewed by 1199

Abstract

Silkworm (Bombyx mori) pupae are popular edible insects with high nutritional and therapeutic value. Currently, there is growing interest in the comprehensive application of silkworm pupae. In this study, peptides that exhibited anti-photoaging activity were obtained from silkworm pupae protein, aiming [...] Read more.

Silkworm (Bombyx mori) pupae are popular edible insects with high nutritional and therapeutic value. Currently, there is growing interest in the comprehensive application of silkworm pupae. In this study, peptides that exhibited anti-photoaging activity were obtained from silkworm pupae protein, aiming to investigate the protective effects and potential mechanisms of silkworm pupae peptides (SPPs) on skin photoaging. The results showed that SPPs were composed of 900 short peptides and could effectively alleviate skin photoaging progression. They significantly eliminated excessive production of ROS and MDA; meanwhile, they also renovated the antioxidant enzyme activities. The biomarkers related to collagen synthesis and degradation, including hydroxyproline, interstitial collagenase, and gelatinase, demonstrated that SPPs could suppress collagen degradation. Histopathological results showed that SPPs could reduce the inflammatory infiltrate and the thickness of the dermis and epidermis, as well as increase the collagen bundles and muscle fibers. The histopathological and biochemical results confirmed that SPPs could alleviate photoaging by inhibiting abnormal skin changes, reducing oxidative stress, and immune suppression. Overall, these data prove the protective effects of SPPs against the photoaging process, suggesting their potential as an active ingredient in skin photoaging prevention and therapy. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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21 pages, 1780 KiB

Open AccessArticle

Maltodextrin from Sweet Cassava: A Promising Endurance Enhancer

by Kakanang Posridee, Anant Oonsivilai and Ratchadaporn Oonsivilai

Foods 2024, 13(5), 766; https://doi.org/10.3390/foods13050766 - 1 Mar 2024

Viewed by 1484

Abstract

The effects of maltodextrin and crude extract from sweet cassava on exercise endurance were examined in the male Wistar rat. The rats were randomly assigned to either an exercise training group or a non-exercise training group. Both groups were further divided into subgroups [...] Read more.

The effects of maltodextrin and crude extract from sweet cassava on exercise endurance were examined in the male Wistar rat. The rats were randomly assigned to either an exercise training group or a non-exercise training group. Both groups were further divided into subgroups that received either a control, crude extract (250 or 500 mg/kg), or maltodextrin (250 or 500 mg/kg) orally once daily for 16 days. The time to the point of exhaustion after weight-loaded forced swimming was measured on day 16. Body weight gain, relative organ weight, biochemical parameters, and liver and gastrocnemius muscle glycogen content were also determined. Maltodextrin at a dose of 500 mg/kg significantly increased the time to the point of exhaustion compared to all other groups. Maltodextrin and crude extract with both doses significantly increased liver and gastrocnemius muscle glycogen content compared to the control group. There were no significant differences in glucose, BUN, triglyceride, or insulin levels between the groups. Crude extract at a dose of 250 mg/kg significantly increased AST and ALT levels, and LDH levels significantly increased in the exercise training group. Creatinine levels were significantly higher in the exercise training group compared to the non-exercise training group. Exercise boosted antioxidant enzymes, glycogen, and reduced damaging free radicals in the rats. Maltodextrin and crude extract further amplified this effect by activating AMPK and PGC-1α, suggesting that they combat fatigue through an antioxidant pathway linked to AMPK. These findings suggest that maltodextrin and crude extract from sweet cassava may have the potential to enhance exercise endurance. They may increase glycogen storage in the liver and gastrocnemius muscle, potentially through improved glycogen reserves and glycogen sparing effects. Further studies are needed to elucidate the mechanisms underlying these effects. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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19 pages, 3593 KiB

Open AccessArticle

Evaluation of Short-Term Toxicity and Cholesterol-Lowering Effects in Rats Exposed to Dietary Fiber Derived from Cassava Pulp

by Kakanang Posridee, Pornariya Chirinang, Anant Oonsivilai and Ratchadaporn Oonsivilai

Foods 2023, 12(22), 4074; https://doi.org/10.3390/foods12224074 - 9 Nov 2023

Cited by 2 | Viewed by 1564

Abstract

The dietary fiber extracted from cassava pulp, composed of crude fiber, neutral detergent fiber (NDF), and cellulose content, demonstrates promise as a functional food ingredient. The study’s objectives encompassed the assessment of short-term toxicity and the evaluation of its potential cholesterol-lowering effects. The [...] Read more.

The dietary fiber extracted from cassava pulp, composed of crude fiber, neutral detergent fiber (NDF), and cellulose content, demonstrates promise as a functional food ingredient. The study’s objectives encompassed the assessment of short-term toxicity and the evaluation of its potential cholesterol-lowering effects. The results indicated that cassava pulp dietary fiber (CDF) is well-tolerated with non-toxic thresholds determined at 10.01 g/kg body weight/day for male rats and 11.21 g/kg body weight/day for female rats during the short-term toxicity assessment. Furthermore, CDF exhibited notable cholesterol-lowering effects, significantly reducing serum triglyceride and serum total cholesterol levels, along with decreased liver total lipids and liver cholesterol levels. In contrast, it led to significant increases in fecal total lipids and cholesterol when compared to the control group. Most notably, there were no significant differences in terms of serum triglyceride, serum total cholesterol, liver total lipids, and liver cholesterol between CDF and the conventional cholesterol-lowering medication, simvastatin. These findings underscore the potential of cassava pulp dietary fiber as a natural and safe alternative for managing hyperlipidemia and related conditions. It offers a valuable avenue for the development of functional foods aimed at improving cardiovascular health and further investigation for its potential application in the field of nutraceuticals. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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Review

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13 pages, 987 KiB

Open AccessReview

A Review of the Pharmacological Effects of Solanum muricatum Fruit (Pepino Melon)

by Hei-Tung Lydia Chan, Ka-Man Chan, Abhreet-Kaur, Sze-Wing Sam and Shun-Wan Chan

Foods 2024, 13(17), 2740; https://doi.org/10.3390/foods13172740 - 29 Aug 2024

Viewed by 1531

Abstract

Solanaceae, commonly known as nightshade, is a diverse family of flowering plants comprising around 90 genera and an estimated 3000–4000 species. Solanaceae spp. and its various fruits, including pepino (Solanum muricatum), commonly known as pepino melon, are widely recognized by [...] Read more.

Solanaceae, commonly known as nightshade, is a diverse family of flowering plants comprising around 90 genera and an estimated 3000–4000 species. Solanaceae spp. and its various fruits, including pepino (Solanum muricatum), commonly known as pepino melon, are widely recognized by the public for their nutritional value and pharmacological effects. Pepino melon, in particular, is often enjoyed as a fresh dessert or salad due to its juicy flesh. Given its beneficial properties, the potential of pepino melon to be developed as a functional food has been extensively studied. This review aims to provide a comprehensive summary of the reported pharmacological effects of the active compounds found in pepino plant and melon. Among these compounds, polyphenols, notably quercetin, and vitamin C have demonstrated notable antioxidant properties such as scavenging free radicals, effectively protecting against free-radical damage. Moreover, these active ingredients provide pepino with anti-inflammatory properties by inhibiting the expression of proinflammatory cytokines and enzymes, thereby reducing nitric oxide production. Additionally, they have shown promise in selectively targeting cancer cells, exhibiting anti-cancer properties. Furthermore, the active compounds such as quercetin in pepino have been associated with anti-diabetic effects, improving insulin sensitivity and inhibiting insulin resistance. Overall, this review highlights the diverse and significant pharmacological effects of the active compounds found in pepino melon, emphasizing its potential as a valuable functional food. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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23 pages, 779 KiB

Open AccessReview

Foods of the Future: Challenges, Opportunities, Trends, and Expectations

by Songül Çakmakçı, Bilgehan Polatoğlu and Ramazan Çakmakçı

Foods 2024, 13(17), 2663; https://doi.org/10.3390/foods13172663 - 23 Aug 2024

Viewed by 2425

Abstract

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, [...] Read more.

Creating propositions for the near and distant future requires a design to catch the tide of the times and move with or against trends. In addition, appropriate, adaptable, flexible, and transformational projects are needed in light of changes in science, technology, social, economic, political, and demographic fields over time. Humanity is facing a period in which science and developing technologies will be even more important in solving food safety, health, and environmental problems. Adapting to and mitigating climate change; reducing pollution, waste, and biodiversity loss; and feeding a growing global population with safe food are key challenges facing the agri-food industry and the food supply chain, requiring systemic transformation in agricultural systems and sustainable future agri-food. The aim of this review is to compile scientific evidence and data, define, and create strategies for the future in terms of food security, safety, and sufficiency; future sustainable foods and alternative protein sources; factors affecting food and nutrition security and agriculture; and promising food systems such as functional foods, novel foods, synthetic biology, and 3D food printing. In this review, the safety, conservation, nutritional, sensory, welfare, and potential challenges and limitations of food systems and the opportunities to overcome them on the basis of new approaches, innovative interpretations, future possibilities, and technologies are discussed. Additionally, this review also offers suggestions for future research and food trends in light of future perspectives. This article focuses on future sustainable foods, alternative protein sources, and novel efficient food systems, highlights scientific and technological advances and new research directions, and provides a significant perspective on sustainability. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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23 pages, 5548 KiB

Open AccessReview

Spicing Up Meat Preservation: Cinnamomum zeylanicum Essential Oil in Meat-Based Functional Foods—A Five-Year Review

by Raluca-Aniela Gheorghe-Irimia, Dana Tăpăloagă, Paul-Rodian Tăpăloagă, Oana-Mărgărita Ghimpețeanu, Laurențiu Tudor and Manuella Militaru

Foods 2024, 13(16), 2479; https://doi.org/10.3390/foods13162479 - 7 Aug 2024

Viewed by 1501

Abstract

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry [...] Read more.

Today, in the modern consumer era, we are facing a significant change in terms of preferences and behaviour. This tendency is not only a basic desire, but rather a significant social and cultural movement that exerts a tremendous influence on the food industry and correlated sectors. In this direction, food authorities and experts have thoroughly evaluated the practicality of employing natural preservation methods to enhance the quality and safety of foodstuffs, while preserving their nutritional and sensory attributes. Given this context, the development of meat products enhanced with Cinnamomum zeylanicum essential oil (CZEO) poses promising avenues, such as extended shelf-life due to its antimicrobial, antifungal, and antioxidant properties. CZEO also has many health benefits, rendering it as a promising ingredient in functional meat product formulations. Conversely, challenges such as higher associated costs, sensory interactions, and variability arise. Hence, the aim of this review is to offer a novel critical perspective on CZEO’s potential application as a functional ingredient in meat products formulations and to address the inherent associated challenges, based on the last five years of scholarly publications. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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14 pages, 624 KiB

Open AccessReview

Potential Beneficial Effects and Pharmacological Properties of Ergosterol, a Common Bioactive Compound in Edible Mushrooms

by Panthakarn Rangsinth, Rajasekharan Sharika, Nattaporn Pattarachotanant, Chatrawee Duangjan, Chamaiphron Wongwan, Chanin Sillapachaiyaporn, Sunita Nilkhet, Nichaporn Wongsirojkul, Anchalee Prasansuklab, Tewin Tencomnao, George Pak-Heng Leung and Siriporn Chuchawankul

Foods 2023, 12(13), 2529; https://doi.org/10.3390/foods12132529 - 29 Jun 2023

Cited by 34 | Viewed by 5951

Abstract

Ergosterol is an important sterol commonly found in edible mushrooms, and it has important nutritional value and pharmacological activity. Ergosterol is a provitamin. It has been well established that edible mushrooms are an excellent food source of vitamin D2 because ergosterol is a [...] Read more.

Ergosterol is an important sterol commonly found in edible mushrooms, and it has important nutritional value and pharmacological activity. Ergosterol is a provitamin. It has been well established that edible mushrooms are an excellent food source of vitamin D2 because ergosterol is a precursor that is converted to vitamin D2 under ultraviolet radiation. The pharmacological effects of ergosterol, which include antimicrobial, antioxidant, antimicrobial, anticancer, antidiabetic, anti-neurodegenerative, and other activities, have also been reported. This review aims to provide an overview of the available evidence regarding the pharmacological effects of ergosterol and its underlying mechanisms of action. Their potential benefits and applications are also discussed. Full article

(This article belongs to the Special Issue Functional Food and Safety Evaluation)

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