Recent advances on the structure identification of components in food

Zhao, Min; Tian, Jinlong

doi:10.1002/efd2.51

Cited by 4 publications

(2 citation statements)

References 24 publications

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“…Concerning the mechanical processes to improve the quality of octopus, tumbling is a mechanical form of processing that has been adopted by the meat industry to disrupt the structural integrity of muscle, disintegrate external surfaces of meat pieces, and release myofibrillar proteins. These proteins, which represent 55%-60% of muscle proteins, are mainly responsible for the structural and physicochemical characteristics of muscle foods and, therefore, have a key role in their texture and quality (Xu et al, 2021;Zhao & Tian, 2022). Gokoglu et al (2017) studied the effects of tumbling on the physicochemical and textural properties of O. vulgaris muscles.…”

Section: Study Highlights Referencementioning

confidence: 99%

Assessing the quality of octopus: From sea to table

et al. 2023

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Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geographic locations around the world, including East Asia, the Mediterranean region, the Caribbean region, and South American coastal regions. To‐date, a comprehensive scientific review of octopus with direction toward procurement, food processing, and food quality has not been published. The purpose of this review was to provide a practical overview of the nomenclature, procurement (i.e., catching), processing, quality, and shelf‐life of octopus. The objective was accomplished by strategically searching for scientific literature on the topic of octopus and octopus‐derived food products. Octopus‐derived food products have a high protein content (70%–85% on a dry matter basis), significant levels of important major and trace minerals, and significant levels of essential vitamins. In addition, octopus‐derived food products are highly sought after in some areas of the world. However, recognized standards for procurement of octopus and preparation of octopus‐derived food products vary around the world and are frankly inconsistent and under reported. The octopus industry would greatly benefit from greater levels of practical information becoming available, especially as the industry experiences growth and heightened levels of demand.

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Section: Study Highlights Referencementioning

confidence: 99%

Assessing the quality of octopus: From sea to table

et al. 2023

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“…The major role of food is to satisfy hunger and simultaneously fulfill the requirement of necessary nutrients in the body; however, nowadays functional food also plays a major role in preventing nutrition‐related disorders and enhancing the physical and mental safety of people (Amin et al, 2022; Custódio et al, 2023; Sharifi‐Rad, Rodrigues, Sharopov et al, 2020; Sharifi‐Rad, Rodrigues, Stojanovic‐Radic, et al, 2020; S. Yang et al, 2022; Zhao & Tian, 2022). Saccharum officinarum Linn, commonly known as sugar cane belongs to the Poaceae family, cultivated worldwide due to its economic and medicinal properties (Ali et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Revisiting the nutraceutical profile, chemical composition, and health benefits of jaggery: Updates from recent decade

Sharifi‐Rad

Painuli

Şener

et al. 2023

eFood

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Foods as medicine have been utilized from ancient civilizations and shared from generation to generation as dietary health practices. It provides therapeutic assistance along with nutrition and health benefits. Presently, food products, diet, and individual health are receiving a lot of attention and are in high demand. In this context, jaggery is an important part of food and diet in the rural areas of many regions/countries. It is made up of sugarcane juice and is recognized as a natural source of nutraceuticals due to the presence of different types of essential amino acids, minerals, vitamins, and antioxidant potential along with other biological applications. In this updated review article, we discussed the newest research and information on traditional uses, nutraceutical profiling, chemical composition, and biological applications of jaggery. The published data were collected from different scientific search engines including PubMed, Springer Link, Web of Science, Google Scholar, Science Direct, and Wiley online library. Given these findings, we can conclude that jaggery is a strong source of nutraceuticals and its nutraceutical potential can be enhanced with value addition and other scientific interventions. Detailed investigations on preclinical (in silico, in vitro, and in vivo) studies along with its actual mechanism of action in depth are required. Additionally, clinical trials also should be conducted to validate the preclinical studies.

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