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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Burgers are proposed as an ideal way to increase rabbit meat consumption among young people in a context where it is declining in several countries, mainly due to less familiarity with and appetite for rabbit meat and greater demand for easy-to-cook preparations. This study compared the acceptance and preference of commercial rabbit burgers with those of pork, chicken and turkey using an untrained panel of 45 young Spanish consumers (23.5 years; 55.6% male). A first trial evaluated on cooked burgers: a) acceptance of organoleptic characteristics and overall assessment, using a 9-point hedonic scale and b) order of preference of burgers (1st to 4th position). For this purpose, the panellists were presented with a dish with 2 × 5 cm blind-coded samples of each of the four burgers, randomly placed and to be tasted and evaluated from left to right. Overall acceptance and sensory attribute ratings differed between cooked burgers, except for texture (6.9 points for rabbit burger). Odour was rated better in the cooked rabbit (6.8 points) and turkey burgers, worst in the pork burger, and intermediate in the chicken burger. The colour, appearance, juiciness and overall acceptance of the cooked rabbit (6.5, 6.8, 6.9 and 7.1 points, respectively), pork and turkey burgers were rated better than the chicken burger. The flavour of the cooked rabbit (7.2 points) and turkey burgers was better accepted than that of pork and chicken burgers. The elasticity of the cooked rabbit (6.6 points) and pork burgers was rated better than that of the chicken, while that of the turkey burger was intermediate. The cooked turkey burger was preferred first, followed by the rabbit (second position; average order 2.27) and pork burgers, while the chicken burger was ranked last. A second trial evaluated on raw burgers: a) acceptance of colour and visual appearance and b) order of preference for burgers. For this purpose, the panellists were presented with a dish containing a 3 × 3 cm blind-coded raw sample of each of the four burgers, arranged in random order, to be visually evaluated in a clockwise direction. The colour of the raw turkey burger was rated best, the chicken burger was rated worst, and the rabbit and pork burgers were rated in between. Visual evaluation of appearance scored best for raw turkey, rabbit and pork burgers and worst for chicken burger. The visual appearance of the raw turkey burger was ranked first, followed by the rabbit and pork burgers, while the raw chicken burger was ranked last. In both trials, the gender of the consumer had no effect, and there was no interaction with the type of cooked burger. In conclusion, rabbit burgers were rated at the same level as pork and turkey burgers and better than chicken burgers, showing the potential to increase rabbit meat consumption among young people, which would benefit from promotion using this presentation format targeted at this specific audience. [ABSTRACT FROM AUTHOR]

Freshwater fish products are popular among consumers for their high protein and low fat contents and favorable flavors and aromas. Substances that contribute to favorable flavors are generated through various complex biochemical reactions acting on soluble substances in fish. These complex reactions include protein degradation, lipid oxidation, the Maillard reaction, and the interaction between the Maillard reaction and lipid oxidation. Favorable flavors in processed freshwater fish products are major indicators of quality and predictors of consumer preference and exert an important influence on the industrial production and promotion of processed freshwater fish products. This paper systematically reviews the flavor characteristics, flavor formation mechanism, influencing factors and regulation methods of prepared freshwater fish products. In addition, on the basis of a full understanding of flavor formation, important research directions in the future development of prefabricated freshwater fish products are also discussed. In future research, it's necessary to continuously innovate the technology, pay attention to the dose-response relationship between the concentration of flavor compounds and their flavor characteristics, and determine the concentration range of key flavor compounds in freshwater fish and their products that can present acceptable umami and produce fishy odor, so as to realize the precise regulation of the undesirable flavor of freshwater fish and their products.

Burgers are proposed as an ideal way to increase rabbit meat consumption among young people in a context where it is declining in several countries, mainly due to less familiarity with and appetite for rabbit meat and greater demand for easy-to-cook preparations. This study compared the acceptance and preference of commercial rabbit burgers with those of pork, chicken and turkey using an untrained panel of 45 young Spanish consumers (23.5 years; 55.6% male). A first trial evaluated on cooked burgers: a) acceptance of organoleptic characteristics and overall assessment, using a 9-point hedonic scale and b) order of preference of burgers (1st to 4th position). For this purpose, the panellists were presented with a dish with 2  5 cm blind-coded samples of each of the four burgers, randomly placed and to be tasted and evaluated from left to right. Overall acceptance and sensory attribute ratings differed between cooked burgers, except for texture (6.9 points for rabbit burger). Odour was rated better in the cooked rabbit (6.8 points) and turkey burgers, worst in the pork burger, and intermediate in the chicken burger. The colour, appearance, juiciness and overall acceptance of the cooked rabbit (6.5, 6.8, 6.9 and 7.1 points, respectively), pork and turkey burgers were rated better than the chicken burger. The flavour of the cooked rabbit (7.2 points) and turkey burgers was better accepted than that of pork and chicken burgers. The elasticity of the cooked rabbit (6.6 points) and pork burgers was rated better than that of the chicken, while that of the turkey burger was intermediate. The cooked turkey burger was preferred first, followed by the rabbit (second position; average order 2.27) and pork burgers, while the chicken burger was ranked last. A second trial evaluated on raw burgers: a) acceptance of colour and visual appearance and b) order of preference for burgers. For this purpose, the panellists were presented with a dish containing a 3  3 cm blind-coded raw sample of each of the four burgers, arranged in random order, to be visually evaluated in a clockwise direction. The colour of the raw turkey burger was rated best, the chicken burger was rated worst, and the rabbit and pork burgers were rated in between. Visual evaluation of appearance scored best for raw turkey, rabbit and pork burgers and worst for chicken burger. The visual appearance of the raw turkey burger was ranked first, followed by the rabbit and pork burgers, while the raw chicken burger was ranked last. In both trials, the gender of the consumer had no effect, and there was no interaction with the type of cooked burger. In conclusion, rabbit burgers were rated at the same level as pork and turkey burgers and better than chicken burgers, showing the potential to increase rabbit meat consumption among young people, which would benefit from promotion using this presentation format targeted at this specific audience.

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aconitum coreanum (A. coreanum), a traditional Chinese medicine, has been proved to treat ischemic stroke (IS). However, the mechanisms of A. coreanum's anti-stroke is currently unknown. This study aimed to uncover the effect and mechanisms of A. coreanum. And study raw Aconitum coreanum (RA) and steamed Aconitum coreanum (SA) and Aconitum coreanum processed with ginger and Alumen (GA) on the mechanism of the pharmacological action of treating IS. Determining whether the efficacy is affected after processing. The right unilateral ligation of the carotid artery of gerbils was used to mimic IS. The neurological function score, infarct volume, oxidative stress level and inflammatory factor expression were measured in gerbils after IS. Western blot and immunofluorescence analyses were conducted to evaluate the expression of related proteins. Metabolomic analyzes IS-related metabolic pathways in urinary metabolites. RA, SA and GA significantly improved the infarct volume and behavioral score of IS gerbils, increased the expression of brain tissue superoxide dismutase (SOD), glutathione (GSH), nitric oxide (NO) and decreased the content of malondialdehyde (MDA), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α). Western blot and immunofluorescence analysis results showed that RA, SA and GA significantly increased the expression of P-Akt, PI3K, HO-1 and KEAP1. Metabolomic studies identified 112 differential metabolites, including L-Proline, Riboflavin, Leukotriene D4, and 7-Methylxanthine, as potential biomarkers of stroke, involving 14 metabolic pathways including riboflavin metabolism, pyrimidine metabolism, and purine metabolism. Our findings indicated that A. coreanum protected against cerebral ischemia injury probably via the PI3K/Akt and KEAP1/NRF2 pathway. A. coreanum before and after processing both had a protective effect against IS brain injury in gerbils. The A. coreanum efficacy was not reduced after processing. Even compared to RA, SA had better efficacy. [ABSTRACT FROM AUTHOR]

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people.

Padusan Village, located in the Mojokerto district, has been identified as having significant potential for beetroot processing. In response to this opportunity, a community service team embarked on a project to empower local women by providing them with the necessary skills and knowledge to produce a variety of beetroot-based processed products. These products included beetroot tepung, crackers, cheese sticks, and wedang wuluh drinks. Throughout the initiative, the women were closely supported by students specializing in catering, who guided them through each step of the production process, from familiarizing them with the ingredients to mastering the art of dough preparation. They demonstrated remarkable progress in their understanding of food processing techniques and showed enthusiasm in exploring the diverse culinary possibilities offered by beetroot. Looking ahead, future community service endeavors aim to further empower these women by facilitating the transition to large-scale production and providing assistance in developing effective marketing strategies. By leveraging their newfound skills and tapping into potential market demand, the women of Padusan Village can enhance their economic prospects and contribute to the growth and prosperity of their community.

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organoleptic characteristics (odour, colour, appearance, texture, flavour, elasticity and juiciness) and the overall rating using a 9-point hedonic scale, and b) order of preference of sausages (first to third). Overall acceptance and sensory attributes were rated in the medium-high range (6.1-7.9 points) and differed among the cooked sausages, except for odour and appearance. Rabbit sausage was rated at the same level as chicken and pork sausages in terms of odour, appearance, texture, flavour and overall assessment, outperformed pork sausage in colour, elasticity and juiciness acceptance, and was only rated lower than chicken sausage in terms of juiciness. Cooked chicken sausage was preferred in first place, followed by rabbit sausage, while pork sausage came last. In the second part of the trial, raw sausages were evaluated visually for: a) acceptability of colour and visual appearance, and b) order of preference of the sausages. No difference was found between the raw sausages in terms of colour, while the appearance of the raw pork sausage was rated better than that of the rabbit and chicken sausages, with no difference between the latter two. The visual appearance of the raw pork sausage was ranked first, followed by the chicken sausage, while the raw rabbit sausage came last. Only 40% of the young panellists could identify the meat ingredient of the rabbit sausage in both cooked and raw sausages. No interaction was found between the type of sausage and the gender of the panellists in evaluation of either the cooked or raw sausages. Young women rated the texture, flavour, elasticity, juiciness and overall assessment of the cooked sausages lower than men, regardless of meat type, whereas no gender difference was found for the visual assessment of the raw sausages. In conclusion, cooked rabbit sausage was accepted as well as chicken sausage overall and better than pork sausage, while raw rabbit sausage was accepted as well as chicken sausage overall and worse than pork sausage in the visual assessment, showing its potential to promote rabbit meat consumption among young people. [ABSTRACT FROM AUTHOR]

Honey is a natural food often used as an auxiliary material in Traditional Chinese Medicine (TCM). Cortex Mori (CM) is a commonly used Chinese medicinal material that requires honey preparation before use. Our research discovered that various factors including honey temperature, color intensity, moisture content, viscosity, TPC, 5-HMF content, and FRAP all increased over time during the honey refining process. To systematically study the excipients that play a unique role in TCM processing, this study focuses on honey as the representative and CM as the model drug. The overall components of honey-processed CM, stir-fried CM, and raw CM were determined using the fingerprint method, resulting in 36 chromatographic peaks with significant differences. The principal component analysis (PCA) results showed significant differences among honey-fried, stir-fried, and raw CM. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and artificial neural network (ANN) were used to screen the important differential components. Network pharmacology and molecular docking technology were used to correlate the efficacy of the marker components. Oxyresveratrol, kuwanon G, and morusin were identified as potential markers. This study proved that the addition of honey as an excipient can affect the chemical composition of the drug itself, thereby impacting its efficacy.

Zingiberis rhizoma recens-/wine-/euodiae fructus-processed Coptidis Rhizoma (CR, zCR/wCR/eCR) are the commonly used processed products of CR in clinic. After being processed with different excipients, the efficacy of CR will change accordingly. I.e., wCR could resolve excessive heat of the upper energizer, zCR could eliminate gastric heat and harmonize the stomach, eCR could smooth the liver and harmonize the stomach. However, the underlying mechanisms were still unclear. To further verify the differential efficacy of the three processed CR products and compare the mechanisms on gastric ulcer. First, a GU model, whose onset is closely related to the heat in stomach and the disharmony between liver and stomach, was established, and the therapeutic effects of zCR/wCR/eCR/CR were evaluated by pathologic observation and measurement of cytokine levels. Second, metabolomics analysis and network pharmacology were conducted to reveal the differential intervening mechanism of zCR/eCR on GU. Third, the predicted mechanisms from metabolomics analysis and network pharmacology were validated using western blotting, flow cytometry and immunofluorescence. zCR/wCR/eCR/CR could alleviate the pathologic damage to varying degrees. In metabolomics research, fewer metabolic pathways were enriched in serum samples, and most of them were also present in the results of gastric tissue samples. The gastroprotective, anti-inflammatory, antioxidant, and anti-apoptotic effects of zCR/wCR/eCR/CR might be due to their interference on histidine, arachidonic acid, and glycerophospholipids metabolism. Quantitative results indicated that zCR/eCR had a better therapeutic effect than wCR/CR in treating GU. A comprehensive analysis of metabolomics and network pharmacology revealed that zCR and eCR exerted anti-GU effects via intervening in five core targets, including AKT, TNF, IL6, IL1B and PPARG. In the validation experiment, zCR/eCR could significantly reverse the abnormal expression of proteins related to apoptosis, inflammation, oxidative stress, gastric function, as well as the PI3K/AKT signaling pathways. zCR and eCR could offer gastroprotective benefits by resisting inflammation and apoptosis, inhibiting gastric-acid secretion, as well as strengthening gastric mucosal defense and antioxidant capacity. Integrating network pharmacology and metabolomics analysis could reveal the acting mechanism of drugs and promote the development of medications to counteract GU. [Display omitted] • Tissue metabolomics are more intuitive than serum metabolomics for GU research. • zCR/eCR could resist inflammation and apoptosis, inhibit gastric acid secretion. • zCR/eCR could strengthen gastric mucosal defense function and antioxidant capacity. [ABSTRACT FROM AUTHOR]

Introduction: Insight into comparing key active ingredients of Radix Bupleuri (RB) based on different processing technologies is a key step to reveal the material basis of drug efficacy and a challenging task for developing traditional Chinese medicine (TCM)., Objective: This work aims to establish a comprehensive comparative analysis method of TCM and its processed products, which can be used to analyze the changing trend of active components of RB before and after processing., Methods: First, RB was processed with rice vinegar, rice wine, and honey. Then, ultra-high-performance liquid chromatography (UHPLC) and gas chromatography (GC) coupled with mass spectrometry (MS) technology as well as multiple statistical analyses were used to comprehensively evaluate the compositional variation of polar and volatile compounds in RB under different processing processes. Meanwhile, in UHPLC-MS, a sequential window acquisition of all theoretical fragment ion spectral and information-dependent acquisition mutual authentication (SIMA) was developed., Results: A total of 30 polar components and 33 volatile components were identified as chemical markers (mainly type II saikosaponins, terpenes, and fatty acid esters). These may be the material basis for giving unique pharmacological activities to RB and its processed products., Conclusions: These findings provided a solid foundation for the differentiated clinical application of RB, and the SIMA method held great potential for achieving accurate analysis of TCM processing ingredients., (© 2024 John Wiley & Sons, Ltd.)

Gastrodia elata (GE) has a variety of processed products. However, there are few studies on the comparison of the chemical composition and activity differences of various processed products. In order to further study, the raw materials and different processed products of GE were chemically characterized in detail by UPLC-ESI-Q-TOF-MS/MS, and the content of 7 constituents were determined by HPLC-UV. The activities of different products against α -glucosidase, xanthine oxidase (XO) and acetylcholinesterase (AchE) were evaluated. In total, 170 compounds were identified, primarily including 31 phenolics, 109 parishins, 20 amino acids, 5 nucleotides, and 5 organic acids, and first discovery of 4 potential new compounds. The differences in the chemical composition of GE and its products are mainly in phenolics and parishins. Fresh GE (FGE) extract has the highest content of p -hydroxybenzyl alcohol and p -hydroxybenzaldehyde. The parishins content of dried GE processed products were higher than FGE. And, FGE extract showed the strongest inhibitory activity of α -glucosidase (IC 50 was 0.47 mg/mL) and AchE (IC 50 was 0.56 mg/mL), and ginger GE extract showed the strongest XO inhibitory activity (IC 50 was2.59 mg/mL), all below corresponding standard inhibitors. And this is the first time that the inhibitory activity of GE against XO has been evaluated. [Display omitted] • The different products of Gastrodia elata were chemically characterized by UPLC-ESI-Q-TOF-MSn. • A total of 170 compounds and 4 potential new compounds were identified. • The content of 7 constituents from different products were determined by HPLC-UV. • Determined the activities of α -glucosidase, xanthine oxidase and acetylcholinesterase. [ABSTRACT FROM AUTHOR]

Camellia oleifera ( C. oleifera ) is a woody oil plant with a good reputation of 'Oriental Olive Oil' in China. The national understanding of the health-care benefits of Camellia oil are already widespread, but the production of C. oleifera fruit has not been achieved large-scale industrialisation. In this review, we focus on the properties and commercial value of its natural products, and processing technology, performance characterisation, and novel modification strategies of its processed products. In addition, we briefly summarised the research progress of breeding and put forward the comprehensive utilisation of C. oleifera fruit based on the tandem of extraction and processing. This review might attract more researchers to make profound study regarding it as an alternative of olive oil.

Numerous age-related degenerative diseases have been linked to diminished intracellular levels of glutathione (GSH), a vital antioxidant in the human body. Unfortunately, exogenous GSH encounters various barriers that prevent its entry into most human cells. γ-Glutamylcysteine (γ-EC), an immediate precursor of GSH, is a potential therapeutic agent that restores cellular GSH levels. Additionally, both compounds can serve as kokumi taste substances and enhance basic taste sensations. Considering the growing interest among health-conscious consumers toward naturally derived diets, the incorporation of fresh fruits and vegetables abundant in GSH and γ-EC presents a promising alternative for supplementation. Screening of various plant samples, including fruits, vegetables, and mushrooms, revealed that ripe durian pulp exhibited the highest levels of GSH (∼2.6) and γ-EC (∼14) per milligram per gram of dry weight. Owing to the popularity of durian-related products, we extended our investigation to analyze GSH and γ-EC contents in processed products. Notably, durian chips and pastes displayed a significant decrease in GSH and γ-EC levels, suggesting their sensitivity to heat. This observation was further validated by the observed instability of GSH and γ-EC standards during heat treatment. Our findings underscore the potential of durian fruit as a rich dietary source of GSH and γ-EC. [Display omitted] • Plant samples were screened for glutathione (GSH) and γ-glutamylcysteine (γ-EC) levels. • GSH and γ-EC peaked at ∼2.6 and 14 mg/g DW, respectively in ripe durian pulp. • GSH and γ-EC reached their lowest levels in durian chips and pastes, suggesting heat sensitivity. • Durian fruit is a valuable natural dietary reservoir of GSH and γ-EC. [ABSTRACT FROM AUTHOR]

Honey is a natural food often used as an auxiliary material in Traditional Chinese Medicine (TCM). Cortex Mori (CM) is a commonly used Chinese medicinal material that requires honey preparation before use. Our research discovered that various factors including honey temperature, color intensity, moisture content, viscosity, TPC, 5-HMF content, and FRAP all increased over time during the honey refining process. To systematically study the excipients that play a unique role in TCM processing, this study focuses on honey as the representative and CM as the model drug. The overall components of honey-processed CM, stir-fried CM, and raw CM were determined using the fingerprint method, resulting in 36 chromatographic peaks with significant differences. The principal component analysis (PCA) results showed significant differences among honey-fried, stir-fried, and raw CM. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and artificial neural network (ANN) were used to screen the important differential components. Network pharmacology and molecular docking technology were used to correlate the efficacy of the marker components. Oxyresveratrol, kuwanon G, and morusin were identified as potential markers. This study proved that the addition of honey as an excipient can affect the chemical composition of the drug itself, thereby impacting its efficacy. [ABSTRACT FROM AUTHOR]