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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]

A method was developed for the simultaneous detection of 46 ginsenosides in different processed ginseng products by dispersive solid phase extraction combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The samples were ultrasonically extracted with 80% methanol aqueous solution, and the extract was purified by dispersive solid phase extraction (DSPE) using primary secondary amine (PSA) as a sorbent, separated on a KINETEX XB-C18 column (2.1 mm × 100 mm, 2.6 µm) by gradient elution using a mobile phase consisting of acetonitrile and 0.1% formic acid aqueous solution, detected in the negative ion mode with multiple reaction monitoring (MRM), and quantified by an external standard method. The 46 ginsenosides were detected within 35 minutes. Under the optimized conditions, the calibration curves showed good linearities for 46 compounds at concentrations ranging from 0.02 to 50 µg/mL with correlation coefficients (R2) over 0.99. The limits of detection (LODs) and the limits of quantitation (LOQs) were in the range of 0.4–3.2 mg/kg and 1.4–10.5 mg/kg, respectively. The average recoveries at three spiked levels were in the range of 80.5%–111.6% with relative standard deviations (RSDs) of 1.3%–6.8%. In addition, the RSDs for intra- and inter-day precision were 0.5%–4.5% and 1.1%–6.6% (n = 6), respectively. The RSDs for repeatability ranged between 1.5% and 7.3% (n = 6), and the RSDs for sample stability within 24 hours between 0.9% and 5.8% (n = 6) within 24 h. In this method, the type and dosage of DSPE sorbent were optimized, and the influence of DSPE purification on the matrix effect was investigated. The results showed the matrix interference was effectively reduced by DSPE with PSA, and the sample pretreatment was easy to operate, efficient and cost-saving. This method was successfully applied to the analysis of 46 ginsenosides in sun-dried ginseng, red ginseng and black ginseng. The results revealed that ginsenosides were transformed into rare ginsenosides in red ginseng and black ginseng due to steaming, and the contents of rare ginsenosides in black ginseng were much higher than those in red ginseng. The proposed method was accurate and reliable, fast, easy to operate, immune to impurity interference, and suitable for the simultaneous quantitative analysis of 46 ginsenosides in processed ginseng products.

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.

The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i.e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized.

This study was undertaken to understand the anti-oxidative properties of products of both enzymatic and non-enzymatic origin derived from bamboo shoots of seven species, namely Dendrocalamus hamiltonii, Phyllostachys bambusoides, Bambusa tulda, Dendrocalamus giganteus, Bambusa pallida, Bambusa balcooa, and Gigantochola macrostachya, as well as three processed bamboo shoot products, namely Hidung (roasted and partially fermented shoot) Eup (moist fermented shoot), and Ekung (dried fermented shoot). The latter three products are widely consumed by the tribal people of Arunachal Pradesh, India. Catalase enzyme activities (CAT) among the shoots were significantly different (F = 18.574, P

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department 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 carmichaelii is widely used to treat chronic and intractable diseases due to its remarkable curative effect, but it is also a highly toxic herb with severe cardiac and neurotoxicity. It has been combined with honey for thousands of years to reduce toxicity and enhance efficacy, but there has been no study on the chemical constituent changes in the honey‐processing so far. In this study, the chemical constituents of A. carmichaelii before and after honey‐processing were characterized by ultra‐high‐performance liquid chromatography‐quadrupole time‐of‐flight tandem mass spectrometry. The results showed that a total of 118 compounds were identified, of which six compounds disappeared and five compounds were newly produced after honey‐processing, and the cleavage pathway of main components was elucidated. At the same time, 25 compounds were found to have significant effects on different products, among which four compounds with the biggest difference were selected for quantitative analysis by ultra‐high‐performance liquid chromatography‐tandem mass spectrometry. This study not only explained the chemical differences between the different products, but also helped to control the quality of the honey‐processed products more effectively, and laid a foundation for further elucidating the mechanism of chemical constituent change during the honey‐processing of A. carmichaelii. [ABSTRACT FROM AUTHOR]

Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores 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.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department 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.)

Simple Summary: The impacts of agriculture in general and livestock farming in particular on environmental degradation have been causing increasing concern worldwide, especially in livestock production areas with a high animal density. However, advanced breeding and feeding strategies are needed to supply the growing global demand for animal protein. Wildlife might be a substitute for pork, beef, and poultry from intensive farming; this may be the case for wild boar, but the consumption rate is low. The main factors that would be responsible for the increase in the wild boar population and the scientific opinions of management are reported. This review aims to summarize the information currently available on the quantitative and qualitative characteristics of wild boar meat in order to stimulate its consumption, especially in processed products. Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics. [ABSTRACT FROM AUTHOR]

Bamboo is a versatile grass with multiple applications and yielding edible tender shoots. Juvenile shoots are a delicacy for many ethnic communities all over the globe and are rich in essential nutrients for human health. A study was conducted to identify the concentrations of essential amino acids viz. Lysine, Methionine, and Tryptophan with Crude protein, Crude fiber, and Carbohydrates in both fresh and processed tender shoots of seven commercial bamboo species available in Arunachal Pradesh, India. Concentrations of all nutritional parameters considered for this study are comparable with conventional foods and some values were higher in processed bamboo shoot products than those of fresh tender shoots. Findings of this study revealed that bamboo shoots and their processed products are highly nutritious which can provide opportunities in both nutritional as well as economic aspects to the people of the country in general and the state in particular. It may provide opportunities to combat poverty and hunger by opting for new readily available food sources and may also provide scope to overcome malnutrition, especially in the areas where it is widely prevalent. [ABSTRACT FROM AUTHOR]

Abstract Lentils (Lens culinaris Medik.) are grown worldwide in diverse agroecological regions with significant global production and trade. Since early 2000s, lentils production and consumption have been growing beyond its traditional areas of production and utilization, notably in USA, Canada, Australia, UK, and many European Union countries. Lentils are a rich source of protein, minerals, and many bioactive compounds. Therefore, lentil‐based products can offer a healthy food choice for all consumers, including those who are vegetarian or vegans, and/or looking for meat protein alternatives due to health and/or environmental concerns. In order to avail all the benefits that lentils offer, a quality maintenance approach is essential across value‐chain operations of postharvest handling, storage, and value‐added processing. In recent years, lentils have been used increasingly in a variety of value‐added products and cuisines in the developed countries. Different processing methods, for example, cooking, autoclaving, extrusion, baking, roasting, fermentation, and sprouting, significantly improve protein bioavailability, total digestibility, and overall nutritional and organoleptic quality. A number of traditional and innovative processing techniques also have been used to produce lentil‐based end‐products or ingredients for various food applications. Overall, lentils are well positioned as a food legume crop to cater to emerging trends among consumers, especially those looking for healthy food choices, an alternative plant‐based protein for global food security, and foods that are produced in environmentally friendly and agriculturally sustainable manner. Significant production and consumption trends for lentils clearly demonstrate enhanced value for consumers and further impact in contributions to a nutritious global food supply.

A quantitative analysis method and a chemical pattern recognition method were developed to evaluate raw Ligustri Lucidi Fructus (LLF) from different regions and different processed products. In this study, a comprehensive strategy using ultra‐high‐performance liquid chromatography‐mass spectrometry quantitative analysis method was established for the simultaneous determination of 16 components in 47 batches of LLF covering 19 regions belonging to 8 provinces and 24 batches of different processed products (steamed LLF without auxiliary material, wine‐steamed LLF, salt‐steamed LLF, and vinegar‐steamed LLF). The results of this study indicated that the proposed method was reliable and accurate for the rapid analysis proved by detection limit, quantification limit, precision, and accuracy. Furthermore, principal component analysis and hierarchical cluster analysis were employed to analyze the experimental data, showing that the best‐quality samples of 47 batches of raw LLF were S47 (Lantian, Shaanxi), S39 (Pingyang‐2, Shandong), S38 (Pingyang‐1, Shandong), and S45 (Lingbao, Henan), whereas the worst‐quality samples were S7–S16 (Huzhou, Zhejiang). In 24 batches of processed products, the best‐quality samples were S48 (salt steamed 2 h), S60 (wine steamed 2 h), and S61 (wine steamed 4 h). Meanwhile, the heat map showed that the contents of triterpenoid saponins, including C16 (ursolic acid), C15 (oleanic acid), and C14 (maslinic acid), were higher than those of other compounds in 71 batches of samples. These results suggested that the quality of raw LLF in the central and northern regions was better than that in the southern regions, and regarding the processed products, different auxiliary materials had little effect on the quality of LLF, but steaming time of 2 h was appropriate. Briefly, this study proposed a multiparameter quantitative analysis method for the overall quality control of raw LLF samples covering different regions in China and different processed LLF. [ABSTRACT FROM AUTHOR]

Bamboo shoot is well known for the high nutritive values it possesses. People in Northeastern India, the majority of which are tribal and lives in rural area consume bamboo shoot extensively without knowing its benefits and demerits. The present study was undertaken in Arunachal Pradesh, India considering the possible threats it may pose to the people of the region in particular by estimating the antinutritional elements such as Phytic acid and Trypsin inhibitor from bamboo shoots of seven species and its three processed forms that are widely consume. Phytic acid content was observed within a range of 0.81 to 0.31 Pmg/100g and 0.75 to 0.38 Pmg/100g in bamboo shoots and processed products respectively whereas trypsin inhibitor in tender shoots of all the seven species (0.53-0.24 TIU mg/protein) and processed products (0.37-0.19 TIU mg/protein) was also recorded. Similarly, there were also significant variations in phytic acid (F=41.509, P<0.001) and trypsin inhibitor (F=16.631, P< 0.001) concentration between the fresh shoots and processed forms. The amount of antinutrients estimated from these samples are considerably less and far from any harm. [ABSTRACT FROM AUTHOR]

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]

This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation. [ABSTRACT FROM AUTHOR]

A demand for canned vegetables and fruit depend, first of all, on their consumer characteristics. These products should correspond to high requirements regarding their nutritional and biological value, as well as sensory properties. The aim of the work was to study the microstructural changes in the cells of green peas in the products of their processing. Fresh, frozen and canned peas made from fresh and rehydrated raw materials were used as objects of the research. Components such as chlorophyll and starch were characterized in the cells of the hypodermis and parenchyma, respectively, using light microscopy. It was found that plastids with chlorophyll stained in the bright green color were present only in cells of the hypodermis of frozen peas. Moreover, the same color of the pigment was also recorded in the samples of fresh peas. Appearance of brown hues in these cells was observed in the canned product from fresh peas, which was associated with transformation of chlorophylls into pheophytins and pyrophephytins. The hypodermis in the samples of canned peas from rehydrated raw materials was represented by almost colorless cells. When analyzing the preparations of the parenchymal cells of the indicated processed products stained with iodine, it was shown that starch grains in the samples of frozen and canned green peas from fresh raw materials maintained their concentric shape, while swelling of starch grains was observed in the stained preparations of the parenchyma of canned peas from rehydrated raw materials. The comparative microstructural analysis of processed products from green peas showed that maximum quality had the frozen product from fresh raw materials as the studied indicators (chlorophyll and starch grains) showed.

Pork production involves several sustainability issues. The recent increase in the natural wild boar population and the possibilities of its breeding to produce meat and for sport hunting have revived attention on this wild species. The most important factors that could account for its expansion and niche invasion are briefly summarized with the scientific opinion on management strategies. The information available to date on the quantitative, nutritional, and sensory characteristics of wild boar meat is reviewed to highlight its potential, if properly managed, as a sustainable option in meat production. This review reports on the opportunity of using wild boar meat in processed products and the need for research on processing qualities and acceptability for different final products. Above all, this review suggests that wild boar can be considered a sustainable alternative to meet the animal protein demand, as it can be established in marginal areas where it is already adapted to the environment, representing an interesting addition to traditional zootechnics.

An ultra-high performance liquid chromatography coupled with quadrupole Orbitrap mass spectrometry (UHPLC-Q-Orbitrap/MS)-based metabolomics method was applied to investigate the chemome diversity of Schisandra chinensis fructus (SF) and its processed products, including vinegar-processed Schisandra (VS), wine-processed Schisandra (WS), and honey-processed Schisandra (HS). A clear classification among four Schisandra products was observed in the score plot of the partial least-squares discriminant analysis (PLS-DA) model, then 28 marker compounds were selected and identified. The content of most marker compounds in VS and WS was increased compared with that in SF, and the lowest content was observed in HS, then the high-performance liquid chromatography (HPLC) analysis was performed to confirm the change trends. These results suggested the chemical composition variation occurs in different Schisandra products, and the marker compounds selected in this study will be useful for the quality evaluation of Schisandra products. [ABSTRACT FROM AUTHOR]

After a long period of decline and persecution, there is a revival and rapid development of the cannabis industry around the world: the use of this unique crop is expanding rapidly, and finally, it was transferred from a narcotic to an agricultural one (except for Ukraine). Nowadays, the Ukrainian hemp industry has practically gone unnoticed by the state, scientists, practitioners and society. At the same time, it has development prospects and can play a significant role for rural areas and the national economy. The paperis aimed at exploring the possibilities of growing hemp (Cannabis sativa L.) and justifying the need for strategic management of the development of the cannabis industry in Ukraine. Based on the analysis of hemp production, it is established that during the years of Ukraine’s independence, the area of hemp crops has decreased almost 8 times; the number of producers is limited; hemp processing plants do not function; the yield of technical hemp seeds has a slight tendency to increase andapproximates 6-7 kg/ha. The prospects for cannabis cultivation require building strategic management of the cannabis industry to address key issues and mitigate threats. The key elements of the production development strategy are identified as improving institutional and financial support at the state level. The main guidelines of strategic management of hemp cultivation are: simplification of regulation for producers; intensification of agribusiness entities; increasing production volumes; and improving the competitive environment in the hemp market. It is proved that the strategic development of the hemp industry requires developing hemp processing enterprises; disseminating knowledge among the population about the usefulness and benefits of this multi-purpose culture. To substantiate the effectiveness of strategic decisions, the algorithm was proposed for assessing the effectiveness of growing different types of hemp products by different technologies, which is carried out using economic and mathematical modeling.

Objective: To compare the content changes and cytotoxicity of alkaloids in raw and processed (Kazakh processing method) Aconitum leucostomum Worosch. Methods: The raw and processed A. leucostomum were analyzed and compared by high performance liquid chromatography, and the changes of alkaloids in each extract before and after processing were determined. MTT assay was used to compare the cytotoxicity of raw and processed A . leucostomum. Results: The peak area of aconitine and hypaconitine decreased by 45.1 % and 74.5 %, The peak area of N-deacetyllappaconitine was increased 62.2 %. The peak areas of lappaconitine, ranaconitine and N-deacetylranaconitine were almost unchanged. New chromatographic peaks were produced, indicating that new components were produced after processing. Concentrations were 5000, 2500, 1250, 625, 312.5 滋g / mL for 48 h, Compared with the raw A. leucostomum, the cell inhibition rate of the processed A. leucostomum was significantly decreased(P<0.05), The IC50 of raw and processed products were 1826.70 滋g/mL and 3192.48 滋g/mL, respectively. Conclusion: After processing, the chromatographic peak area of the main components changed, and new chromatographic peaks were generated. The peak areas of aconitine and hypaconitine, the toxic components, decreased significantly, indicating that the contents of aconitine and hypaconitine decreased. The cytotoxicity was detected by MTT method, and it was proved to achieve the purpose of reducing toxicity. [ABSTRACT FROM AUTHOR]

In early 2020, Karang Asem Timur Village received a grant from the Ministry of Marine Affairs in the form of a catfish farming system in buckets (budikdamber). This program is conducted by several business groups that are widely spread in the community. Many of the catfish farmers in Karang Asem Timur Village complain about the high cost of commercial feed which is commonly used, made the profits earned very insignificant and even tend to lose, thus need supervision. The IPB Serving Lecturer Program attempts to empower the people of Karang Asem Timur Village in optimizing fish farming activities and their processed products. This program as an extension of the Thematic Field Apprenticeship Lecture (KKN-T) program, partners with the catfish business group in Karang Asem Timur Village look for other feeding alternatives that are cheaper and have good nutritional content for catfish. In addition, the program also cooperates with youth organizations and family welfare empowerment to open business opportunities for processed catfish products and catfish cultured products. It is hoped that the progress and independence of the village economy can be achieved. The society eagerly participate and propose for the program to be continued gradually and sustainably in the near future. [ABSTRACT FROM AUTHOR]

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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.)

Grapes are a commodity that has high added value. The wide variety of products shows that wine has a high demand. This study aimed to provide recommendations for alternative priority products for processed Balinese grapes and optimization strategies in the development of processed grape products in Buleleng Regency. The research method was a survey, observation, focus group discussion, mapping of industrial trees, and Analytic Hierarchy Process (AHP). The results showed that there were 10 existing processed products, and there were 19 processed products as alternatives. The priority processed products were wine, jam, and syrup. Matrix internal external showed a hold and maintains strategy with an alternative strategy of diversifying wine products by looking at consumer preferences, producing fine quality and high yield wine, entering the international market, installing pipes to drain water throughout the vineyards, making grape derivative products as unique as possible, training the labour about wine good production methods, reducing the number of sales of fresh grapes, increasing the production of processed grapes for sale, maximizing the promotion of processed wine, forming a market for processed wine products through cooperation with companies, governments, and universities, providing labour about marketing, and forming the institutional structure of the grapes. The priorities of the proposed strategies were training the labour about marketing, entering the international market, and reducing the number of sales of fresh grapes.

Entomophagy has led to the recognition of insects as playing a major role in improving global environmental health, food, and nutritional security. The processing methods have shown to greatly affect its acceptance and consumption. This review selectively summarizes the current trends related to consumption of edible insects among householders, the food and beverage industry consumers, and its prospects as a key attractant in tourism destinations. Its unconventional processing techniques have hindered its growth especially in the food business industry, thus influencing the food value chain in entomophagy. The paper reviews perceptions on insects' consumption by identifying already developed processing methods, emphasizing on the health benefits of entomophagy and its economic importance. A structured literature search is conducted to identify published studies on edible-insects product processing, food design, its acceptance, and consumption in the food industry. The literature search is focused on its acceptance as whole consumption or after product development and whether it can be accepted in the food industry in its new form. It was observed that Europe has the highest publications on acceptance, public perception, processing technology, and research trends. Africa tends to prefer whole consumption, as the Americans is still have not taken a stand. Results reveal that processing of the insects and incorporating other ingredients have greatly increased acceptance of edible insects. Therefore, we conclude that new food designs that incorporate insects as special ingredient should be promoted in main stream hotels to attract food and culture tourism.

This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.

To establish a quality control method for simultaneous analysis of 22 metal elements in the root of Rosa laevigata, collected from different origins, habitats and processed products by inductively coupled plasma mass spectrometry(ICP-MS), and to optimize a processing method in R. laevigata between different processed products. The samples were analyzed by ICP-MS and the histograms were established based on the characteristic metal elements. Discrimination study was carried out based on the hierarchical clustering analysis(HCA)and principal component analysis(PCA)of 45 samples collected from different origins, habitats and processed products, of which the results showed that the content of each metal element in the 45 samples of R. laevigata was existed variation among the nine districts, of which the content of Al was abundant. The 45 samples were classified into three clusters. The results of PCA confirmed the accuracy of HCA. Six main factors were selected by PCA, and the PCA results showed that Al, Pb, Ba, Zn, As and Sr were the characteristic elements in R. laevigata. The results displayed that the content variations of metal elements in different habitats of R. laevigata and its processed products, and the vinegar stir fry method is optimization processing. This study could provide a theory and technical support for clinical safety application and the process quality control of R. laevigata. [ABSTRACT FROM AUTHOR]