Article
Food Science & Technology
Cheng Yang, Xin Jiang, Lulu Ma, Wenhui Xiong, Shuang Zhang, Jian Zhang, Lianfu Zhang
Summary: This study analyzed the carotenoid components and antioxidant activities of orange-colored tomatoes in China, particularly highlighting the higher antioxidant activity of the OT-L cultivars. Thermal treatments at lower temperatures were found to be more suitable for processing OT-L tomatoes. Using OT-L as raw materials could potentially produce tomato products with high bioavailability and bioactivity.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Lulu Ma, Cheng Yang, Xin Jiang, Qun Wang, Jian Zhang, Lianfu Zhang
Summary: Some sulfur-containing compounds can promote the isomerization of lycopene, phytofluene, and phytoene under thermal treatment conditions, especially affecting lycopene to a greater extent.
Review
Chemistry, Applied
Yanxin Li, Zhe Cui, Liandong Hu
Summary: Lycopene, a popular antioxidant, exists in nature as all-E form, but the Z-lycopene has better solubility and absorption characteristics. Various technological approaches have been developed to improve the stability of lycopene during production and processing. Encapsulation of lycopene in different delivery systems can further enhance its stability. It is important to design low-cost and high-efficiency lycopene production methods, as well as stable and highly bioavailable encapsulation systems. Further research is also needed to understand the chemical stability mechanism, toxicity of biological materials, and safety of lycopene preparations.
Article
Agronomy
Ioanna Kakabouki, Antigolena Folina, Aspasia Efthimiadou, Stella Karydogianni, Charikleia Zisi, Varvara Kouneli, Nikolaos C. Kapsalis, Nikolaos Katsenios, Ilias Travlos
Summary: This study found that blending tomato pomace with organic fertilizers in tomato cultivation not only improved soil quality but also increased yield.
Article
Food Science & Technology
Armistice Chawafambira, Best B. Maramba
Summary: The use of weak acid and preservatives during tomato drying process can help reduce the loss of functional properties. Treatment with 0.5% w/v citric acid + 0.5% w/v sodium metabisulphite followed by dehydration resulted in dried tomatoes with optimal functional properties and preserved nutraceutical compounds effectively, with high antioxidant capacity and radical scavenging activity. Solar and sun-drying methods were found to cause significant damage to the nutraceutical compounds in dried hybrid tomatoes.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Kandi Sridhar, Hilal A. Makroo, Brijesh Srivastava
Summary: Currant tomato was investigated to determine its physicochemical properties and the impact of cold- and hot-break heat treatments on it. The analysis showed that these treatments significantly affected the color, viscosity, and lycopene content. An Arrhenius-type equation was successfully used to model the temperature-dependent viscosity. These findings provide valuable knowledge for the development of currant tomato-based products.
Article
Food Science & Technology
Katalin Szabo, Bernadette Emoke Teleky, Floricuta Ranga, Elemer Simon, Oana Lelia Pop, Vanda Babalau-Fuss, Nikolas Kapsalis, Dan Cristian Vodnar
Summary: Carotenoids were recovered from tomato processing industrial by-products and microencapsulated via spray drying technology to improve their stability and bioaccessibility in high water content matrices. In vitro simulated digestion showed varying degrees of degradation of lycopene and beta-carotene, highlighting the need for further investigation into the lipid phase used in the spray drying process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Environmental
Pierre Albrand, Carine Julcour, Florian Veyrine, Anne-Marie Billet
Summary: In this study, a kinetic model for sunflower oil hydrogenation on a palladium catalyst was proposed based on Horiuty-Polanyi type mechanism, considering either dissociative or associative adsorption of hydrogen. The kinetic parameters were identified through batch slurry hydrogenations, and statistical analysis was used to select the most suitable adsorption mechanism for H-2. The evaluation of the Weisz-Prater modulus indicated limitations to intraparticle diffusion despite the particle diameter not exceeding 40 μm.
CHEMICAL ENGINEERING JOURNAL
(2021)
Article
Chemistry, Applied
Kazuya Murakami, Motonobu Goto, Masaki Honda
Summary: This study investigated the effect of extraction conditions on the recovery and Z-isomer ratio of lycopene extracted from tomato powder using supercritical CO2. The results showed that high-temperature extraction promoted the thermal isomerization of lycopene, leading to increased recovery and Z-isomer ratio. This finding contributes to the value addition and cost reduction of natural lycopene sources obtained by SC-CO2 extraction.
JOURNAL OF OLEO SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Roberto Ambra, Sabrina Lucchetti, Gianni Pastore
Summary: This review reanalyzes the fate, accessibility, and bioavailability of phenolic compounds in cooking oils and cooked vegetables. The findings suggest that the current evidence is mainly contradictory, and further research is needed to clarify the impact of cooking techniques on these compounds.
Article
Thermodynamics
Pedro Prates Valerio, Jesus Maria Frias, Erika Cristina Cren
Summary: This study investigated the kinetics of beta-carotene and beta-cryptoxanthin degradation in edible oil from macauba fruit. The results showed that temperature has a significant influence on the degradation rates of these compounds, with the degradation rate increasing at higher temperatures. The apparent activation energy for carotenoids was also determined, highlighting the impact of temperature on the degradation process.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2021)
Article
Thermodynamics
Kilma Gabrielle Barbosa Pimentel, Naara Felipe da Fonseca, Joao Victor Belo da Silva, Ana Claudia Dantas de Medeiros, Felipe Hugo Alencar Fernandes
Summary: This study aimed to evaluate the non-isothermal degradation kinetics of commercial lavender essential oil and determine its antimicrobial activity and hemolytic potential. The results showed that lavender essential oil exhibited strong pharmacological activity and antimicrobial properties, with multiple complex steps in the thermal degradation process.
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
(2023)
Article
Agriculture, Multidisciplinary
Rodrigo Gonzalez-Ortega, Carla Daniela Di Mattia, Paola Pittia, Poklar Ulrih Natasa
Summary: The study investigated the impact of isothermal treatment and pH on the degradation kinetics of phenolic compounds in olive leaf extract solutions and their radical scavenging activity. It was found that oleuropein, the major compound, degraded more rapidly at lower pH and higher temperatures. Hydroxytyrosol concentration increased at the same pH due to oleuropein hydrolysis. Verbascoside degradation only occurred at pH 6.0. Despite changes in individual compounds, the overall reducing capacity of the compounds remained relatively constant after thermal treatments. These findings provide insights for predicting and optimizing thermal treatments in foods enriched with olive leaf extracts.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Engineering, Chemical
Masaki Honda, Kazuya Murakami, Yelin Zhang, Motonobu Goto
Summary: Recent studies have shown that Z-isomers of astaxanthin have greater bioavailability and biological activity. It is important to develop efficient Z-isomerization methods. A continuous-flow system in subcritical ethanol was established to promote Z-isomerization of astaxanthin while inhibiting degradation.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Food Science & Technology
Katalin Szabo, Francisc Vasile Dulf, Bernadette-Emoke Teleky, Panagiota Eleni, Christos Boukouvalas, Magdalini Krokida, Nikolas Kapsalis, Alexandru Vasile Rusu, Claudia Terezia Socol, Dan Cristian Vodnar
Summary: The study aims to highlight the valuable bioactive components found in tomato processing by-products, influenced by different industrial pre-treatments. Results showed that tomato seed oil has suitable characteristics to meet the standards of edible oils, but significant qualitative and quantitative differences were observed in their phenolic composition and carotenoids content.
Article
Chemistry, Applied
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: This research investigates the role of carotenoids in the oxidative stability of mixtures of fish oil and lipid extracts of two different microalgae. It finds that the initial amount of carotenoids relative to n-3 LC-PUFA is a good indicator to differentiate between oxidatively stable and unstable mixtures. The degradation of fucoxanthin, diatoxanthin, and beta-carotene during storage illustrates their antioxidative role.
Article
Chemistry, Applied
Dongyan Chen, Anran Ding, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
Summary: The degradation of InsP6 during storage of Red haricot beans leads to textural defects. Calcium released during storage binds with the cell wall, while magnesium is mostly leached into soaking water. These findings indicate the importance of the pectin-cation-phytate mechanism in the textural hardening of beans.
Article
Chemistry, Applied
J. M. Guevara-Zambrano, S. H. E. Verkempinck, B. Muriithi, D. Duijsens, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: Studying the impact of protein accessibility level on macronutrient digestion kinetics is crucial for achieving specific digestive responses. This study designed plant-based shakes with different protein accessibility levels and found that increasing the content of individual cotyledon pea cells significantly decreased protein and starch digestion kinetics. Shakes with higher protein digestibility also showed higher starch digestibility, indicating the role of protein matrix in modulating starch digestion. Furthermore, introducing individual pea cells in the shakes slowed down lipolysis kinetics. This study suggests that altering protein accessibility level in plant-based shakes is a promising strategy to modulate macronutrient digestion kinetics.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Frederic Carriere, Marc E. Hendrickx, Tara Grauwet
Summary: The digestion of lipids in the human body is a complex process influenced by various factors. It occurs at the oil-water interface and can be affected by the properties of emulsions. While most studies have focused on lipolysis in the small intestine, only a few have examined gastric lipid digestion and its impact on intestinal lipolysis. This review provides a comprehensive overview of the physiological aspects of gastric lipid digestion and discusses the molecular mechanisms involved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Clare Kyomugasho, Irene Wainaina, Tara Grauwet, Ann Van Loey, Marc E. Hendrickx
Summary: The rate limiting step of bean softening during cooking was studied. It was found that cooking and increasing cooking temperature resulted in softening of beans, especially for non-aged beans, indicating increased difficulty in cooking during storage. Starch gelatinization was shown to occur before pectin solubilization and protein denaturation during cooking, with these reactions progressing faster and to a greater extent at higher cooking temperatures. The extent of pectin solubilization was found to be most correlated with and played the most significant role in determining the texture of beans during cooking. Ageing was found to significantly retard bean softening, while the contributions of protein denaturation and starch gelatinization were insignificant. Thermosolubilization of pectin in bean cotyledons was identified as the rate limiting step in achieving a palatable texture during cooking.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) have the potential for developing functional food and offer a sustainable alternative to fish stock. The presence of endogenous carotenoids in microalgae contributes to the oxidative stability of enriched products. However, further research is needed to understand the antioxidative role of carotenoids and its impact on selecting microalgae for enrichment.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
J. M. Guevara-Zambrano, D. Michels, S. H. E. Verkempinck, M. R. Infantes-Garcia, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: This article presents a reversed-phase high performance liquid chromatography with a charged aerosol detector (RP-HPLC-CAD) method for quantification of lipid species and digestion products in plant-based oils rich in unsaturated fatty acids. The method demonstrates high sensitivity and precision, allowing for rapid and accurate detection of lipid hydrolysis. The study provides a better understanding of molecular changes occurring during lipid digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Hawi Tolera, Solomon Abera, Getachew Neme Tolesa, Tigistu Belachew
Summary: White sapote fruit, an underutilized crop in Ethiopia, experiences high postharvest loss. The performance of a locally constructed zero energy cooling chamber (ZECC) was evaluated for this fruit. ZECC storage with different porous materials reduced the temperature and increased the relative humidity, leading to prolonged shelf life of the fruit.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers from heat-treated and high pressure homogenized purees. Results showed that carrot serum biopolymers exhibited high capacity to form fine emulsion droplets and maintain stability during storage at low temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Li Zhu, Janna Seufert, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
Summary: This study investigates the role of soaking beans in a sodium citrate solution in improving the cooking behaviour of beans. It shows that soaking in citrate buffer accelerates softening of the beans by releasing Mg2+ and Ca2+ through phytate hydrolysis. The solubilisation rate of pectin in beans treated with sodium citrate buffer is positively correlated with bean softening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sophie M. Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: This study investigated the effect of low-field pulsed electric fields (PEF) on broccoli stalks. The results showed that low-field PEF induced membrane disintegration in broccoli stalks. The specific energy input had a more prominent effect on the volatile profile of broccoli stalks compared to the field strength. Therefore, specific energy input plays a significant role in controlling the volatile profile of broccoli stalks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Agriculture, Multidisciplinary
Melese Ageze Mihretu, Getachew Neme Tolesa, Solomon Abera
Summary: Conventional rice milling results in a high percentage of rice breakage. Parboiling is considered the best solution to reduce breakage by hardening the rice kernel. This study aimed to determine the milling quality of a short-grain Ethiopian rice variety (Selam).
COGENT FOOD & AGRICULTURE
(2023)
Article
Agriculture, Multidisciplinary
Mikyas Kebede Ali, Solomon Abera, Getachew Neme Tolesa
Summary: This study aimed to produce a satisfactory expanded product based on teff using extrusion cooking and optimize the process parameters. The results showed that the product had the best expansion ratio, water absorption index, and density under specific conditions (temperature: 130℃, screw speed: 170 rpm, feed moisture content: 15%).
COGENT FOOD & AGRICULTURE
(2023)
