Article
Biochemistry & Molecular Biology
Paola Ganugi, Andrea Fiorini, Vincenzo Tabaglio, Federico Capra, Gokhan Zengin, Paolo Bonini, Tito Caffi, Edoardo Puglisi, Marco Trevisan, Luigi Lucini
Summary: The application of microbial biostimulants to plants has positive effects on various aspects, but little information is available on their synergistic effects on the functional quality of yields. This study investigated the combined action of biostimulants and found that the coupling of arbuscular mycorrhiza (AMF) and Trichoderma fungal inoculations had a synergistic biostimulant effect on tomato fruits under sub-optimal fertility. This resulted in improved concentrations of carotenoid compounds and increased values for various functional quality parameters.
Article
Food Science & Technology
Valeria Imeneo, Amalia Piscopo, Olga Martin-Belloso, Robert Soliva-Fortuny
Summary: The effect of an edible pectin-based coating supplemented with a lemon byproduct extract on the quality attributes of fresh-cut carrots was investigated. The results showed that this coating preserved the quality of carrots, delayed their senescence, and reduced microbial growth. Furthermore, it also preserved valuable compounds and antioxidant activity in carrots, reducing damage induced by processing operations.
Article
Plant Sciences
Lucia Valerga, Roxana E. Gonzalez, Maria B. Perez, Analia Concellon, Pablo F. Cavagnaro
Summary: Fresh-cut produce, including different root colors of carrots, have been studied for their response to postharvest UV-C radiation and cold storage. Results showed that purple carrots were not affected by UV-C radiation, while yellow and purple carrots could experience tissue browning after fresh-cut processing. Therefore, UV-C radiation has the potential to increase the functional value of different carrot root colors.
Article
Food Science & Technology
Marta C. C. Coelho, Soudabeh Ghalamara, Debora Campos, Tania Braganca Ribeiro, Ricardo Pereira, Antonio S. Rodrigues, Jose A. Teixeira, Manuela Pintado
Summary: Tomato by-products from processing industries in Portugal have the potential to be reused as a source of bioactive compounds. However, there is a lack of reliable national data on these by-products and their physicochemical properties, which hinders effective waste management planning. In this study, selected Portugal companies were recruited to obtain representative samples of by-products, and their physicochemical composition was evaluated. Additionally, an environmentally friendly method called ohmic heating (OH) was used to explore new safe value-added ingredients from these by-products.
Review
Microbiology
Wenzhong Hu, Sarengaowa, Yuge Guan, Ke Feng
Summary: Phenolic compounds are secondary metabolites present in fresh-cut fruits and vegetables, and they contribute to antioxidant activity. Processing operations induce the biosynthesis of phenolic compounds, and cutting can improve the nutritional composition and functionality.
FRONTIERS IN MICROBIOLOGY
(2022)
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
Food Science & Technology
Marta Coelho, Carla Oliveira, Ezequiel R. Coscueta, Joao Fernandes, Ricardo N. Pereira, Jose A. Teixeira, Antonio Sebastiao Rodrigues, Manuela E. Pintado
Summary: A nutrient-rich diet is important for improving chemical signals in the gut and preventing diseases. This study found that using OH technology for extraction can increase the recovery of bioactive compounds from tomato bagasse and have positive effects on health, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Additionally, this study demonstrated for the first time that tomato bagasse has anti-inflammatory effects.
Review
Food Science & Technology
S. M. E. Rahman, Mahmuda Akter Mele, Young-Tack Lee, Mohammad Zahirul Islam
Summary: Consumer demand for organic fresh produce is increasing rapidly, prompting researchers to study organic and conventional fresh produce with modern technology to improve quality, safety, and consumer preferences.
Article
Food Science & Technology
Nayjara Carvalho Gualberto, Christean Santos de Oliveira, Juliete Pedreira Nogueira, Monica Silva de Jesus, Hannah Caroline Santos Araujo, Murugan Rajan, Maria Terezinha Santos Leite Neta, Narendra Narain
Summary: The study analyzed the residue powders of Malpighia emarginata L., Psidium guajava L., Genipa americana L., and Spondias tuberosa L., finding them to be potential sources of bioactive compounds for the food, pharmaceutical, and cosmetic industries..setCellValue The residues showed high contents of total phenolic compounds and antioxidant activity, with specific individual phenolic compounds identified in each residue.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Plant Sciences
Maria Belen Perez, Sofia Carvajal, Vanesa Beretta, Florencia Bannoud, Maria Florencia Fangio, Federico Berli, Ariel Fontana, Maria Victoria Salomon, Roxana Gonzalez, Lucia Valerga, Jorgelina C. Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W. Simon, Pablo F. Cavagnaro
Summary: The present study characterized a diverse collection of purple and non-purple carrot accessions for their concentration of anthocyanins, phenolics, carotenoids, and antioxidant capacity. Significant variation was found among the accessions, with acylated anthocyanins being the most dominant pigment. Purple carrots exhibited higher levels of anthocyanins, phenolics, and antioxidant capacity compared to non-purple carrots. Antioxidant capacity was positively correlated with anthocyanin content and total phenolic content, but not with carotenoids. Certain accessions were identified as potential sources for food dyes or increased nutraceutical value.
Article
Plant Sciences
Nuria Vall-llaura, Pablo Fernandez-Cancelo, Isabel Nativitas-Lima, Gemma Echeverria, Neus Teixido, Christian Larrigaudiere, Rosario Torres, Jordi Gine-Bordonaba
Summary: This study investigated the changes in ROS and their scavenging systems during nectarine fruit development and ripening and found a complex reprogramming of ROS-related transcriptome and metabolome. The activation of specific ethylene response factors and the accumulation of antioxidant compounds were observed at earlier fruit developmental stages, while a decrease in respiration rate and reduction of ERF1 genes led to higher accumulation of H2O2 at later stages. The study suggests that H2O2 may not only be a by-product of ROS-scavenging but also a signaling molecule during nectarine fruit ripening.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Horticulture
Victoria A. Delgado-Vargas, Oscar J. Ayala-Garay, Ma. de Lourdes Arevalo-Galarza, Helene Gautier
Summary: This study investigated the impact of increasing temperature on physicochemical traits of tomato fruit and identified genetic variability that can help maintain fruit quality in the context of climate change. The results showed that high temperature decreased fruit firmness and size and affected fruit composition depending on the genotype. These findings provide valuable insights for breeding programs aimed at preserving future tomato fruit yields and quality.
Article
Food Science & Technology
Julian Lozano-Castellon, Jose Fernando Rinaldi de Alvarenga, Anna Vallverdu-Queralt, Rosa M. Lamuela-Raventos
Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Horticulture
Yuhan Xu, Yinqiu Bao, Jinhui Chen, Yang Yi, Youwei Ai, Wenfu Hou, Limei Wang, Hongxun Wang, Ting Min
Summary: This study evaluated the effects of ethanol treatment on phenolic and reactive oxygen species metabolism, as well as microbial diversity in fresh-cut lotus roots. The results showed that ethanol treatment suppressed the activity and gene expression of certain enzymes, leading to decreased accumulation of phenols and soluble quinones. Ethanol treatment also resulted in changes in the levels of individual phenols and improved antioxidant activity. Furthermore, the study found that ethanol treatment inhibited the abundance of certain microbial species. These findings suggest that ethanol treatment is a potential technology for preserving the quality and antioxidant ability of fresh-cut products.
SCIENTIA HORTICULTURAE
(2023)
Article
Horticulture
Victoria A. Delgado-Vargas, Gloria I. Hernandez-Bolio, Emanuel Hernandez-Nunez, Helene Gautier, Oscar J. Ayala-Garay, Rene Garruna
Summary: Reducing solar radiation through the use of cover meshes can have a substantial impact on plant performance and reduce abiotic stress factors.
Article
Chemistry, Applied
Begona Olmedilla-Alonso, Fernando Granado-Lorencio, Begona de Ancos, Concepcion Sanchez-Moreno, Olga Martin-Belloso, Inmaculada Blanco, Carmen Herrero-Barbudo, Pedro Elez-Martinez, Lucia Plaza, M. Pilar Cano
Summary: This study found a significant increase in serum xanthophyll concentrations after drinking orange juice. The processing technologies applied may affect the serum carotenoid concentrations, suggesting a need for further studies with larger sample sizes.
Review
Food Science & Technology
M. Morales-de La Pena, L. M. Rabago-Panduro, O. Martin-Belloso, J. Welti-Chanes
Summary: Pecan kernels and oil are gourmet products with nutty flavor and functional properties. They are important sources of phytochemicals associated with antioxidant, anti-inflammatory, and cardio-protective properties. However, incorporating pecan byproducts into food formulations is a great challenge due to their technological characteristics still being under study.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Sandra Gonzalez-Casado, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: Pulsed light treatment can accelerate the accumulation of carotenoids in tomatoes, with the best results observed using visible + near-infrared light. However, UV-light exposure does not enhance carotenoid concentrations.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: This study aimed to evaluate the influence of emulsifier and oil concentration on the digestive stability of Dunaliella Salina-based nanoemulsions and their influence on digestibility and beta-carotene bioaccessibility. Results showed that coalescence observed in soybean lecithin nanoemulsion during digestion reduced the digestibility and bioaccessibility, while whey protein nanoemulsion increased the bioavailability of retinol due to enhanced beta-carotene absorption.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: The addition of alginate at different concentrations (0-1.5%) has significant effects on the digestion and stability of curcumin-loaded nanoemulsions. Results show that the addition of alginate can prevent curcumin degradation during digestion and improve the stability of the nanoemulsions. However, it also reduces lipid digestibility and curcumin bioaccessibility.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: This study evaluated the effect of incorporating beta-carotene from microalgae into nanoemulsions with different emulsifiers on its absorption, metabolization, and biodistribution in rats. The results showed that feeding rats with nanoemulsions, especially those formulated with protein emulsifiers, increased the absorption and concentration of beta-carotene in different tissues. The liver showed the highest accumulation of beta-carotene and retinol. Protein nanoemulsions promoted faster digestibility and higher bioaccessibility of beta-carotene.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Isabel Odriozola-Serrano, Danielle P. Nogueira, Irene Esparza, Ana A. Vaz, Nerea Jimenez-Moreno, Olga Martin-Belloso, Carmen Ancin-Azpilicueta
Summary: The research found that dog rose fruits are a great source of antioxidant compounds, and their health benefits depend on how well these compounds are digested. The study also showed that the rosehip extract has high bioaccessibility and antioxidant activity.
Review
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: In recent years, there has been a significant increase in the trend towards consuming more natural and sustainable foods. This has prompted research into new sources of bioactive compounds and extraction methods that have less environmental impact. In addition, there is a focus on using ingredients of natural origin in the formulation of systems to protect these compounds. This review article discusses novel natural alternative sources of bioactive compounds and the use of natural emulsifiers in emulsion-based delivery systems to protect these compounds.
Review
Food Science & Technology
Mariana de la Pena, Graciela A. Miranda-Mejia, Olga Martin-Belloso
Summary: Fermentation has long been utilized for food preservation and the development of natural products with functional properties. Nowadays, fermented foods and beverages are highly sought after due to their perceived naturalness and potential as sources of functional compounds. Research efforts have led to a better understanding of the reactions and changes that occur during fermentation, allowing for improvements in efficiency, safety, cost, and quality of production. This review aims to gather recent and relevant information on the evolution of fermentation, particularly in the development of fermented beverages for the functional food market.
Article
Biophysics
Gustavo Velderrain-Rodriguez, Cynthia Fontes-Candia, Amparo Lopez-Rubio, Marta Martinez-Sanz, Olga Martin-Belloso, Laura Salvia-Trujillo
Summary: This study aimed to investigate the structural changes, lipolysis kinetics, and curcumin bioaccessibility of κ-carrageenan (KC) or agar (AG) emulsion gels (EG) and KC oil-filled aerogels (OAG) during in vitro digestion. The results showed that EG and aerogels released bulk oil and gelled material in the stomach phase, but the release was lower in EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels exhibited a wide range of particle sizes due to undigested lipid material and gelled structures. Adding curcumin to the lipid phase did not cause significant structural modifications during digestion. The lipolysis kinetics were slower and lower in κ-carrageenan emulsion gels compared to agar-based gels. Curcumin decreased the lipolysis in all structures and showed high bioaccessibility in intestinal fluids.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Food Science & Technology
Anna Molet-Rodriguez, Mohsen Ramezani, Laura Salvia-Trujillo, Olga Martin-Belloso
Summary: Water-in-oil-in-water (W1/O/W2) emulsions have the potential to deliver hydrophilic bioactive compounds into foods, but their instability limits their application. This study investigated the impact of lipid phase composition and state on the stability, lipid digestibility, and bioaccessibility of chlorophyllin (CHL) in W1/O/W2 emulsions before and after incorporation into whole milk. It was found that emulsions formulated with medium-chain triglyceride oil (MCT) or MCT with glyceryl stearate (GS) were more stable and had better digestibility and bioaccessibility compared to those formulated with pure hydrogenated palm oil (HPO).
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Food Science & Technology
Alina Manthei, Gloria Lopez-Gamez, Olga Martin-Belloso, Pedro Elez-Martinez, Robert Soliva-Fortuny
Summary: The preparation and processing of fruits and vegetables generate byproducts that can be a risk to the environment but also serve as valuable sources of dietary fiber and bioactive compounds. Enhancing the functional and health-related properties of these fiber-rich products requires treatments that alter their structure, such as enzymes and physical technologies like ultrasound and high-pressure processing. The use of these treatments can improve their solubility, adsorption, and retardation capacities, but their effectiveness depends on the specific source and desired outcome.
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Maria Artiga-Artigas, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: Curcumin emulsions can improve its bioavailability and accumulate in the liver and brown adipose tissue, showing potential in preventing obesity and metabolic disorders.
FOOD RESEARCH INTERNATIONAL
(2023)
