Article
Acoustics
Jing Yang, Nana Li, Chunyu Wang, Tao Chang, Huichuan Jiang
Summary: This study focused on the extraction process of polyphenols from coconut mesocarp, comparing different extraction methods and optimizing parameters to achieve maximum total flavonoid and phenolic content. The results showed that ultrasound-assisted extraction and homogenization-assisted extraction were the most efficient methods, with a combination of both further enhancing extraction efficiency. The study provides a technical guarantee for the further utilization of phenolic substances in coconut mesocarp.
ULTRASONICS SONOCHEMISTRY
(2021)
Review
Food Science & Technology
Meng-ge Tang, Sheng Zhang, Li-gui Xiong, Jing-hui Zhou, Jian-an Huang, Ai-qing Zhao, Zhong-hua Liu, Ai-ling Liu
Summary: Polyphenol oxidase (PPO) is a metalloenzyme in tea plants that plays a crucial role in enhancing defensive responses, cultivating high-quality germplasm resources, and producing functional tea products. The oxidative polymerization of PPO in tea manufacturing can provide functional foods for preventing and treating chronic non-communicable diseases. However, more comprehensive research is needed to understand the relationship between PPO and tea. This article provides a comprehensive review of the classification, catalytic mechanism, and utilization of PPO in modulating tea flavors, compositions, and nutrition, as well as the techniques for modifying and applying PPO based on modern enzymology and synthetic biology.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Sara Serra, Brendon Anthony, Francesca Boscolo Sesillo, Andrea Masia, Stefano Musacchi
Summary: Phenolic compounds in fruit have health benefits and affect post-harvest fruit quality. Enzymatic activity and phenolic concentration play key roles in fruit browning, with different apple cultivars showing varying degrees of browning susceptibility.
Article
Chemistry, Applied
Marta Maria Calvo, Aikaterini Tzamourani, Oscar Martinez-Alvarez
Summary: The study found that the polyphenol extracts from these halophyte plants inhibited diphenol oxidase activity more efficiently than sodium sulfite. The purslane extract, rich in isoorientins, isovitexin, and apigenin, showed the highest inhibiting effect, classified as mixed or non-competitive. These polyphenol extracts could be promising melanosis-inhibiting agents for seafood industries.
Article
Food Science & Technology
Jiang-Feng Yuan, Zeng-Chao Hou, Da-Hong Wang, Zhi-Jun Qiu, Ming-Gui Gong, Jian-Rui Sun
Summary: This study investigated the changes in PPO activities and the possible passivation mechanism during the maceration stage of winemaking at different microwave conditions. The results showed that microwave irradiation can affect the activity of PPO by inducing carbon-centred free radicals and influencing PPO's composition, microenvironment, groups, chemical bonds, structure, and hydrolysis degree. This research will contribute to understanding the mechanism of higher extraction rate of phenols compounds in winemaking maceration stage by microwave irradiation.
Article
Food Science & Technology
Patricia A. Cabas-Luhmann, Frank A. Manthey, Elias M. Elias
Summary: The research found that milling has a greater impact on pasta color than pasta making, with dry pasta retaining a significant amount of original content despite losses during processing. Selecting genotypes with high yellow pigment content and good milling qualities is crucial for producing high-quality pasta.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Shuang Jia, Shu Jiang, Yi Chen, Yingying Wei, Xingfeng Shao
Summary: This study focused on the inhibitory effects of different substances on soluble polyphenol oxidase (sPPO) and membrane-bound polyphenol oxidase (mPPO) in peach fruit. Ascorbic acid showed the highest inhibitory effect on both sPPO and mPPO, while beta-cyclodextrin only had a direct inhibitory effect on sPPO. The results of this study provide a basis for preventing browning in peach fruit.
Article
Multidisciplinary Sciences
Xiaohui Liu, Aidong Zhang, Jing Shang, Zongwen Zhu, Ye Li, Xuexia Wu, Dingshi Zha
Summary: This study investigated the browning mechanism in fresh-cut eggplant using an untargeted metabolomics approach and physiology experiments. It was found that the content of chlorogenic acid may play a significant role in browning, and the activities of enzymes related to phenylpropanoid metabolism increased with prolonged cutting time. Additionally, the accumulation of ROS and changes in antioxidant enzyme activities were observed after cutting, providing insights into the browning process during fruit and vegetable processing.
SCIENTIFIC REPORTS
(2021)
Article
Agriculture, Multidisciplinary
Ahmad Alsaleh, Faheem Shehzad Baloch, Ugur Sesiz, Muhammad Azhar Nadeem, Rustu Hatipoglu, Mustafa Erbakan, Hakan Ozkan
Summary: This study aimed to use molecular markers to select durum wheat with low cadmium content. The results showed high accuracy and effectiveness of the molecular markers, which could be used to accelerate breeding and select desired genotypes.
CROP & PASTURE SCIENCE
(2022)
Review
Plant Sciences
Francesca Taranto, Salvatore Esposito, Pasquale De Vita
Summary: In recent years, the genetic basis of yield and yield components in durum wheat has been studied extensively using linkage mapping and genome-wide association studies. The reductionist approach of dissecting yield into individual components appears insufficient for significant yield increases due to limited resources, land loss, and climate change. Polyploidy in durum wheat makes it challenging to identify genes and chromosomal regions controlling grain yield. Next-generation sequencing, improved wheat genome assembly, high-throughput genotyping platforms, and genome editing technology offer great potential for revolutionizing plant breeding. Genomic selection can model optimal allelic combinations to maximize phenotypic potential under specific environments.
Article
Plant Sciences
Achla Sharma, Puja Srivastava, G. S. Mavi, Satinder Kaur, Jaspal Kaur, Ritu Bala, Tarvinder Pal Singh, V. S. Sohu, Parveen Chhuneja, Navtej S. Bains, G. P. Singh
Summary: Wheat variety PBW343, favored for its adaptability and yield potential, underwent gene introgression to enhance resistance to diseases. Through marker-assisted breeding, it successfully showed improved resistance in the North Western Plain Zone of India, demonstrating high yield performance.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Plant Sciences
Shujun Wang, Guo Wang, Huanling Li, Fang Li, Jiabao Wang
Summary: This study established an efficient and stable genetic transformation technology in litchi and successfully edited genes in litchi using the CRISPR/Cas9 system. It provides a foundation for investigating gene functions and accelerating litchi genetic improvement.
HORTICULTURAL PLANT JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Genesis V. Buitimea-Cantua, Viridiana Chavez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Summary: Diverse enzymatic reactions take place after the killing of green vanilla beans, which play a role in the flavor and color development of the cured beans. This study evaluated the effects of high hydrostatic pressure (HHP) and blanching as vanilla killing methods on various parameters of vanilla beans during different curing cycles. The results suggest that HHP may be an alternative method for killing vanilla beans, but further research is needed to confirm its advantages over blanching.
Article
Chemistry, Applied
Xuezhi Tian, Lei Rao, Liang Zhao, Yongtao Wang, Xiaojun Liao
Summary: In this study, it was found that EGCG could inhibit PPO activity by competing for catalytic centers and inducing aggregation. The binding mode of EGCG with PPO and the conformational and secondary structure changes of PPO after binding were revealed through various experimental methods and computational simulations.
Article
Plant Sciences
Fei Qin, Chunhua Hu, Tongxin Dou, Ou Sheng, Qiaosong Yang, Guiming Deng, Weidi He, Huijun Gao, Chunyu Li, Tao Dong, Ganjun Yi, Fangcheng Bi
Summary: This study analyzed the PPO gene family in bananas and identified MaPPO1 and MaPPO6 as the main genes responsible for fruit browning. These findings provide a foundation for the development of banana varieties with low fruit browning.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, Carolyne Pimentel Rosado, Ana Claudia Campos, Renata Rangel Guimaraes, Nathalia Moura Nunes, Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Rafael Da Silva Cadena, Lilia Zago
Summary: This study aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. The results showed that there were no significant differences in taste, appearance, and overall acceptance between the ice creams made with EVOOs from different regions, and the overall acceptance mainly correlated with aroma and flavor.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Summary: Almond okara, a valuable by-product, can be used in biscuit preparation to improve nutritional value with limited impact on sensory properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Antonella Pasqualone, Samuela Palombieri, Hamit Koksel, Carmine Summo, Pasquale De Vita, Francesco Sestili
Summary: In this study, the milling performance and bread-making ability of Faridur, the first 'soft kernel' durum wheat variety released in Italy, were compared with Svevo. Faridur showed higher protein and gluten content, but lower gluten quality. Its softer nature facilitated energy-saving milling, but adjustments were needed for baking processes and formulations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Plant Sciences
Chiara Broccanello, Diana Bellin, Giovanni DalCorso, Antonella Furini, Francesca Taranto
Summary: Addressing climate change challenges in durum wheat production is crucial for ensuring food and nutrition security in the Mediterranean region. Exploiting the genetic variability in landrace populations has emerged as a strategy to enhance durum wheat adaptation to environmental stresses. This review highlights the importance of durum wheat landraces as a genetic resource for improving the sustainability of Mediterranean agroecosystems, focusing on adaptive traits and the development of molecular markers for selection.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Food Science & Technology
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Summary: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as a topping ingredient, together with tomato for pizza marinara-type production. The present study was conducted to analyze the quality of pizza depending on the oil typology used, revealing that monovarietal olive oil is the best choice due to its higher quality and better health characteristics.
Article
Agriculture, Multidisciplinary
Valentina Fanelli, Maria Dellino, Francesca Taranto, Claudio De Giovanni, Wilma Sabetta, Pasquale De Vita, Cinzia Montemurro
Summary: In this study, a simple sequence repeats-based method was used to identify durum wheat varieties used in the production of 25 samples of semolina and commercial pasta. The molecular profiles of these samples were compared with those of declared varieties and other commonly used durum wheat cultivars. The method successfully detected not declared varieties present in a percentage equal to or higher than 5%.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Davide De Angelis, Francesca Vurro, Maria Santamaria, Raquel Garzon, Cristina M. Rosell, Carmine Summo, Antonella Pasqualone
Summary: The aim of this study was to develop a gluten-free focaccia flat bread using rice and corn flour fortified with dry-fractionated pea protein concentrate. The flour ratios significantly influenced the physical and sensory properties of the dough and breads. The optimal formulation contained 5 g/100 g of pea protein concentrate, 20 g/100 g of rice flour and corn flour each, resulting in a bread with desirable characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Giacomo Squeo, Davide De Angelis, Antonio Francesco Caputi, Antonella Pasqualone, Carmine Summo, Francesco Caponio
Summary: The demand for plant-based protein ingredients (PBPIs) in the food sector has increased significantly. This study evaluated the acrylamide contamination in PBPIs produced with different technologies. The results showed a significant variability in acrylamide contamination among different PBPI categories, with flour having the lowest average acrylamide content and wet-extracted proteins having the highest. These findings emphasize the importance of monitoring acrylamide formation during PBPI processing and developing mitigation strategies when necessary.
Article
Plant Sciences
Ana Velimirovic, Zoran Jovovic, Dragan Perovic, Heike Lehnert, Sanja Mikic, Dragan Mandic, Novo Przulj, Giacomo Mangini, Mariella Matilde Finetti-Sialer
Summary: Durum wheat landraces, such as Rogosija, are valuable genetic resources for identifying and isolating new genes and alleles that can enhance crop adaptability to climate change. In this study, the genetic diversity of the Rogosija collection was estimated using morphological descriptors and SNP array. The analysis revealed two distinct clusters, indicating the presence of two different Balkan durum landrace collections evolved in different eco-geographic micro-areas. The origins of Balkan durum landraces were also discussed.
Article
Food Science & Technology
Alfio Spina, Michele Scarangella, Michele Canale, Rosalia Sanfilippo, Virgilio Giannone, Carmine Summo, Antonella Pasqualone
Summary: This study aimed to improve the nutritional characteristics of durum wheat re-milled semolina by adding lupin flour and lupin protein concentrate. The addition of lupin flour and lupin protein concentrate significantly increased the protein content and lysine score of the flour blends. The macroelements, such as magnesium, potassium, calcium, and phosphorous, also significantly increased with the addition of lupin flour and lupin protein concentrate.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Giacomo Squeo, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates (DFp) can effectively replace eggs in cakes and impact the rheological properties of the batter. Higher DFp content results in harder cakes but emulates the behavior of eggs.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Plant Sciences
Francesca Taranto, Salvatore Esposito, Pasquale De Vita
Summary: In recent years, the genetic basis of yield and yield components in durum wheat has been studied extensively using linkage mapping and genome-wide association studies. The reductionist approach of dissecting yield into individual components appears insufficient for significant yield increases due to limited resources, land loss, and climate change. Polyploidy in durum wheat makes it challenging to identify genes and chromosomal regions controlling grain yield. Next-generation sequencing, improved wheat genome assembly, high-throughput genotyping platforms, and genome editing technology offer great potential for revolutionizing plant breeding. Genomic selection can model optimal allelic combinations to maximize phenotypic potential under specific environments.
Article
Food Science & Technology
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Summary: A closed cavity rheometer was used to investigate the rheology of dry-fractionated mung bean protein (DFMB) and the impact of high-moisture extrusion cooking on the structural, textural, and rheological properties of extrudates. The results showed that temperature and moisture content had a significant influence on the texture and rheological properties of the extrudates.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Calina Ciont, Graziana Difonzo, Antonella Pasqualone, Maria Simona Chis, Florica Ranga, Katalin Szabo, Elemer Simon, Anca Naghiu, Lucian Barbu-Tudoran, Francesco Caponio, Oana Lelia Pop, Dan Cristian Vodnar
Summary: Olive leaf extract, which is rich in phenols and flavonoids, shows functional and health-related properties. Micro- and nano-encapsulation techniques improve the stability of phenols during digestion and enhance biscuit functionality. However, high concentration adversely affects sensory and textural parameters.
Review
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates have versatile and sustainable technology, making them suitable for a wide range of plant materials. Their techno-functional properties, including water absorption, emulsification, foaming, and gelling abilities, are influenced by extraction technology and protein characteristics. These proteins have high solubility, foaming ability, foam stability, and gelling ability, which have been utilized in the development of bakery products, pasta, meat analogues, and dairy analogues. However, further research is needed to explore their potential with different plant materials. This review provides an initial overview of the techno-functional properties of dry-fractionated proteins, facilitating their application in food products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
