The aim of this study was to obtain extracts of anthocyanin pigments from red and purple-fleshed potato juices characterized by stable color. For this purpose, potato juices were pasteurized at different temperatures or fruit and vegetable concentrat...
One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices...
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition....
Background: Peptic ulcer disease, including its complications and functional dyspepsia, are prevalent gastrointestinal diseases, etiopathogenesis of which is associated with mucosal inflammation. Research into new therapeutics capable of preventing o...
The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404,...
In this work, we verified the possibility of valorizing a major waste product of the potato starch industry, potato tuber juice (PJ). We obtained a cost-effective, ecological-friendly microbiological medium that yielded bacterial cellulose (BC) with...
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by Lactoba...
There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. p-Coumaric acid (pCA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/ty...
Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both...
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutrition...
The growing demand for sustainable, nutritionally adequate plant-based foods has driven innovation in meat analogues. This study presents a novel approach to upcycling potato juice protein—a by-product of starch production—into plant-base...
Within the framework of this study, starch esters were produced from potato starch roasted with unripe apple juice concentrate. Starch roasting with an apple juice concentrate at temperatures of 70 °C, 80 °C, and 100 °C enabled the produc...
More and more literature data indicate the health-promoting effect of potato juice (PJ). However, to date, it has not been precisely explained which of the many compounds present in PJ exhibit biological activity. The work aimed to establish the anti...
Measurement of starch granules by lightmicroscope is the preferred approach in most laboratories because it is simple, rapid and visual and because both size and shape can be investigated. However, juice from potato tubers consists of starch granul...
A comparative study was conducted on the effect of vacuum impregnation and drying methods on the production of dried sweet potatoes with high bioactivity. The present study determined the quality and physicochemical properties of dried sweet potato d...
Fruit yogurt with a variety of nutrients and fruit flavors is becoming increasingly popular among consumers. This study was conducted to achieve the optimum fermentation process parameters in preparing potato blueberry yogurt with high nutritional va...
Fresh-cut potato slices are prone to browning. Although freezing is an effective method of preserving food, freezing and thawing cause inevitable damage to potato tissues. This study explored the freeze-protective effects of trehalose and sorbitol un...
22 January 2009
The aims of this study were to assess the relative validity and reproducibility of a semi-quantitative food-frequency questionnaire (FFQ) applied in a large region-wide survey among 2.5-6.5 year-old children for estimating food group intakes. Parents...
The aim of this study was to evaluate the influence of synbiotic microcapsules on oat yogurt’s properties. For this study, four different microcapsules were added into the oat yogurt and the modifications were studied for 28 days. Microbiologic...
The presence of Alicyclobacillus acidoterrestris endospores in fruit juices is a significant problem for the juice industry since they are able to survive pasteurization subsequently leading to the spoilage. To evaluate the mechanism of wet-heat, str...
The yield and quality of potato in South Korea vary with different environmental conditions and all induced varieties do not perform well in every location. There are many suggested reasons for this problem; they include soil topography, temperature,...
Temozolomide (TMZ) is part of the therapeutic armamentarium used in managing pediatric cancers; however, available oral forms (capsules) are not adapted for use in children. Our aim was to assess the dose accuracy and stability of TMZ using capsule c...
Contamination is a critical issue that affects food consumption adversely. Therefore, efficient detection and classification of food contaminants are essential to ensure food safety. This study applied a visible and near-infrared (VNIR) hyperspectral...
Pectinases are the group of enzymes that catalyze the degradation of pectic substances. It has wide applications in food industries for the production and clarification of wines and juices. The aim of this study was to isolate, screen and characteriz...
Anthocyanins (ANs) have strong antioxidant activities and can inhibit chronic diseases, but the instability of ANs limits their applications. The conservation of preheating whey protein concentrate (WPC) on the stability of purple sweet potato ANs wa...
Mycotoxins are harmful contaminants of food and feed worldwide. Feed additives with the abilities to trap mycotoxins are considered substances which regulate toxin transfer from feed to tissue, reducing its absorption in animal digestive tract. Marke...
One ton of potatoes processed to starch yields 5 to 12 m3 of potato fruit juice (PFJ), containing 30–41 wt% per dry matter protein with a high nutritional value that is comparable to eggs and has all essential amino acids. However, high levels...
This paper refers to research based on tests completed on the adsorption of heavy metal ions (Pb2+, Cu2+, Cd2+) from selected natural liquid samples such as apple, tomato, and potato juices using surface-functionalized Mn ferrite nanoparticles (Mn0.2...
In the current study, linear dextrin (LD) was prepared using waxy potato starch debranched with pullulanase, which has attracted immense interest in the food, pharmaceutical, and cosmetic industries as a versatile ingredient. Various LDs were separat...
Dietary factors play a major role in the development of non-communicable diseases, however little is known regarding the impact of nutrition on rare diseases like sarcomas. This Rizzoli Orthopedic Institute study aimed to evaluate the relative validi...
Every year, there is an increase in the interest of plant-based foods as alternatives to meat products. In addition to meeting the needs for basic macronutrients, consumers also expect such products to provide bioactive compounds that help to protect...
Patatin represents a group of homologous primary storage proteins (with molecular weights ranging from 40 kDa to 45 kDa) found in Solanum tuberosum L. This group comprises 40% of the total soluble proteins in potato tubers. Here, patatin (40 kDa) was...
10 May 2021
Sixty percent of Americans have at least one chronic disease that is both diet-related and preventable. Those living in rural areas often experience a greater burden of disease than those who live near a city center. The purpose of this study is to d...
Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency for the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spec...
This study examined differences in food and beverage intake estimated from nationally representative surveys of Canadians in 2004 and 2015 collected through the Canadian Community Health Surveys. Differences in mean daily energy intake and amounts of...
Sprinters are advised to include additional protein sources in their diet. Basal metabolism and vigorous physical activities generate hydrogen ions that need to be buffered. The present follow-up study estimates the dietary potential renal acid load...
This study aims to examine whether there were changes between 1995–2012 in the dietary glycaemic index (dGI) and glycaemic load (dGL) in Australian children (<16 years) according to three national surveys in 1995 (1995NS), 2007 (2007NS), and...
The feasibility of using microwaves to quickly stimulate automatic color change in 3D-printed food containing curcumin or anthocyanins was studied. Firstly, with a dual-nozzle 3D printer, stacked structures included mashed potatoes (MPs, upper part,...
A balanced diet and sufficient physical activity are essential for the healthy growth of children and adolescents and for obesity prevention. Data from the second wave of the population-based German Health Interview and Examination Survey for Childre...
As the production and maintenance of a sufficient number of microencapsulated probiotics is still a test for the food industry, the present study addressed the testing of three prebiotics: chicory inulin, soluble potato starch, oligofructose and a co...
6 January 2023
The aim of the study was to assess the relationship between the inflammatory potential of the diets of residents of Lower Silesia, based on the Dietary Inflammatory Index (DII), with the incidence of metabolic syndrome (MetS) and its components. Diet...
Ultra-processed foods (UPFs) are associated with lower diet quality and several non-communicable diseases. Their consumption varies between countries/regions of the world. We aimed to describe the consumption of UPFs in adults aged 18–75 years...
Gestational diabetes mellitus (GDM) is a common metabolic disorder among pregnant women. Dietary habits during pregnancy might alter the risk of GDM development, and populations following the Mediterranean diet are relatively understudied. This was a...
In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments...
Provegetarian diets (i.e., preference for plant-derived foods but not exclusion of animal foods) have been associated with a reduced risk of long-term weight gain and could be more easily embraced than strict vegetarian diets. However, not all plant-...
The Blood pressure control diet is well described; however, it has not been implemented in clinical care, possibly due to the impracticability of the diet assessment in these contexts. In order to facilitate the dietary assessment, we developed and a...
Chronic inflammation is involved in the pathogenesis of many non-infectious diseases, including cardiovascular diseases (CVD), a leading cause of death in Europe. The aim of the study was to assess the inflammatory potential of the diets of participa...
There is no complete explanation for the association between socioeconomic status (SES), fibre, and whole diet described by dietary patterns. The aim of this short report was to increase the understanding of adolescent dietary patterns related to fib...
Sustainable waste reduction strategies and innovative waste reduction concepts, as well as their application in the creation of compounds and products with added value, can benefit the economy while reducing environmental pressures. This research aim...
Artemisia is a plant genus highly studied for its medicinal applications. The studies on the associated fungal endophytes are scarce. Ten plants specimens of Artemisia thuscula from Tenerife and La Palma were sampled to isolate the endophytic fungi....
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