Structural diversity, fermentation production, bioactivities and applications of triterpenoids from several common medicinal fungi: Recent advances and future perspectives.

Medicinal fungi are beneficial to human health and it reduces the risk of chronic diseases. Triterpenoids are polycyclic compounds derived from the straight-chain hydrocarbon squalene, which are widely distributed in medicinal fungi. Triterpenoids from medicinal fungal sources possess diverse bioactive activities such as anti-cancer, immunomodulatory, anti-inflammatory, anti-obesity. This review article describes the structure, fermentation production, biological activities, and application of triterpenoids from the medicinal fungi including Ganoderma lucidum, Poria cocos, Antrodia camphorata, Inonotus obliquus, Phellinus linteus, Pleurotus ostreatus, and Laetiporus sulphureus. Besides, the research perspectives of triterpenoids from medicinal fungi are also proposed. This paper provides useful guidance and reference for further research on medicinal fungi triterpenoids.

Natural Plant Extracts: An Update about Novel Spraying as an Alternative of Chemical Pesticides to Extend the Postharvest Shelf Life of Fruits and Vegetables.

Fresh fruits and vegetables, being the source of important vitamins, minerals, and other plant chemicals, are of boundless importance these days. Although in agriculture, the green revolution was a milestone, it was accompanied by the intensive utilization of chemical pesticides. However, chemical pesticides have hazardous effects on human health and the environment. Therefore, increasingly stimulating toward more eco-friendly and safer alternatives to prevent postharvest losses and lead to improving the shelf life of fresh fruits and vegetables. Proposed alternatives, natural plant extracts, are very promising due to their high efficacy. The plant-based extract is from a natural source and has no or few health concerns. Many researchers have elaborated on the harmful effects of synthetic chemicals on human life. People are now much more aware of safety and health concerns than ever before. In the present review, we discussed the latest research on natural alternatives for chemical synthetic pesticides. Considering that the use of plant-based extracts from aloe vera, lemongrass, or neem is non-chemical by-products of the fruits and vegetable industry, they are proved safe for human health and may be integrated with economic strategies. Such natural plant extracts can be a good alternative to chemical pesticides and preservatives.

Effects of granule size on physicochemical and digestive properties of potato powder.

BACKGROUND: Potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, ball-mill processed potato powders with different particle sizes (278, 208, 129, and 62 µm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS: Scanning electron microscopy and laser diffraction analysis of the samples revealed mono-model particle-size distributions. X-ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 µm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G') and loss modulus (G″) improved, with highest storage modulus (G') observed in the 129 µm particle size. The hydrolysis rate and glycemic index also increased in the 129 µm potato powder. CONCLUSION: The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry.