Article
Multidisciplinary Sciences
Sandeep Sharma, Sukhjinder Kaur, Om Parkash Choudhary, Manpreet Singh, Asma A. Al-Huqail, Hayssam M. Ali, Ritesh Kumar, Manzer H. Siddiqui
Summary: This study examined the impact of conservation agriculture practices on phosphorus transformation within soil aggregates. The results showed that the treatment with green manure and retained crop residues significantly increased phosphorus fractions in both macro- and micro-aggregates. This finding suggests that these practices could help restore the sustainability of the rice-wheat system.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Chengming Jin, Huijuan Zhang, Feiyue Ren, Jing Wang, Sheng Yin
Summary: Composite nanofiber films containing polyvinyl alcohol, wheat gluten, and glucose (PWG) were prepared by electrospinning and crosslinked using Maillard crosslinking method. Ferulic acid (FA) was incorporated into the PWG films at various concentrations. The results showed that the diameter of FA-PWG films decreased with increasing FA concentration, until reaching 12%, after which a significant increase in diameter was observed. Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) results indicated that FA was present in an amorphous form in the sample films through hydrogen and ester bonds. Release experiments and antimicrobial tests demonstrated the controlled release of FA and excellent antimicrobial activity against Escherichia coli and Staphylococcus aureus, suggesting the potential of FA-PWG nanofiber film for active food packaging.
Article
Food Science & Technology
Sonia Boudaoud, Delphine Sicard, Lucas Suc, Genevieve Conejero, Diego Segond, Chahinez Aouf
Summary: This study investigated the variation of ferulic acid (FA) content in wheat grains and found significant differences in FA content among different wheat species and varieties as well as harvesting sites. Additionally, the FA content of dough and bread during bread making was influenced by baking conditions and type of leaven, rather than the type of fermentation used.
FOOD SCIENCE & NUTRITION
(2021)
Article
Chemistry, Applied
Secil Yilmaz-Turan, Patricia Lopez-Sanchez, Amparo Jimenez-Quero, Tomas S. Plivelic, Francisco Vilaplana
Summary: The study investigated the hydrogel formation mechanism of wheat bran feruloylated arabinoxylan (FAX), revealing that laccase crosslinking increased molecular weight and chain packing, while the regeneration process significantly increased viscosity and viscoelasticity. Crystallinity was increased by enzymatic crosslinking but decreased during regeneration, highlighting the influence of both chemical and physical mechanisms on the properties of FAX hydrogels essential for food and biomedical applications.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
M. Pazo-Cepeda, S. G. Aspromonte, E. Alonso
Summary: The study demonstrated successful extraction of FA and F-AXOS from destarched wheat bran using pressurized water, with maximum extraction yields achieved at specific temperature and time conditions. Additionally, the research showed that hot compressed water technology can be integrated in biorefinery processes for total valorization of wheat bran, with potential for further intensification using Pressurized Microwave Assisted Extraction.
Article
Agriculture, Multidisciplinary
Yiwei Ma, Yuwei Lu, Keith Petrofsky, Juer Liu, Yanling Cheng, Roger Ruan, Chi Chen
Summary: Functionalized wheat bran can enhance its health-promoting effects through special processing treatments, but may also have negative impacts such as affecting the bioavailability of essential amino acids and disrupting lipid homeostasis. Further studies are needed to achieve a balance between enhancing the bioactivities of wheat bran and maintaining nutrient bioavailability.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Ana Belen Martin-Diana, Maria Jesus Garcia-Casas, Cristina Martinez-Villaluenga, Juana Frias, Elena Penas, Daniel Rico
Summary: This study aimed to evaluate the nutritional and antioxidant properties of wheat and oat bran, finding that wheat bran has higher antioxidant capacity and a lower in vitro glycemic index compared to oat bran.
Article
Agronomy
Yanan Zhao, Yuting Zhang, Yueqiang Zhang, Jun Xie, Xinping Chen, Xiaojun Shi
Summary: Long-term fertilisation led to increased C and N content in bulk soil, with the greatest increase seen in NPK fertilisers and rice straw treatment. Heavy fraction accounted for majority of SOC and N increases, with Fe/Al-bound organic carbon and humic organic carbon contributing significantly. Positive correlations were observed between SOC and N contents in each fraction and bulk soil.
ARCHIVES OF AGRONOMY AND SOIL SCIENCE
(2021)
Article
Multidisciplinary Sciences
Muhammad Tariq, Muhammad Naveed Afzal, Muhammad Ahmad, Zeeshan Ahmed, Muhammad Umer Afzal, Amir Maqbool, Abdulrahman Al-Hashimi, Mohamed S. Elshikh
Summary: This study demonstrates that relay cropping of cotton in the cotton-wheat system in Pakistan can improve system productivity and reduce disease infestation. The number of rows for planting cotton also has a significant impact on yield, with W2C2 being recommended for improving the system productivity of CW cropping system.
Article
Plant Sciences
Wenfei Tian, Fengju Wang, Kaijie Xu, Zhaoxing Zhang, Junliang Yan, Jun Yan, Yubing Tian, Jindong Liu, Yan Zhang, Yong Zhang, Zhonghu He
Summary: The study investigated the impact of different nitrogen application rates on the phenolic acid composition of wheat grains and found that while nitrogen did not affect the concentration of trans-ferulic acid, it significantly influenced other phenolic acids. The composition of wheat phenolic acids was mainly determined by wheat variety, though there was some interaction effect between variety and environment.
Article
Agronomy
Guojun Zhang, Linqin Meng, Rui Chen, Wen Wang, Xiangfeng Jing, Keyan Zhu-Salzman, Weining Cheng
Summary: This study characterized delta and epsilon GST genes in S. mosellana for the first time, showing increased expression in larvae feeding on resistant wheat varieties. The tissue-specific expression and metabolic capabilities of these SmGSTs suggest their importance in detoxifying wheat defensive compounds during feeding, potentially contributing to host plant adaptation in this pest species.
PEST MANAGEMENT SCIENCE
(2023)
Article
Agricultural Engineering
Liping Cao, Dongsheng Xue, Xiaoji Liu, Chongju Wang, Donglai Fang, Jiaqi Zhang, Chunjie Gong
Summary: A gene encoding cold-adapted carboxylesterase in Arthrobacter soli Em07 was cloned and expressed in Escherichia coli, resulting in a carboxylesterase enzyme with a molecular weight of 37.2 KDa. The enzyme exhibited optimum activity at 10 degrees C and pH 7.0. Under the same conditions, the enzyme could degrade 20 mg of enzymatic pretreated de-starched wheat bran (DSWB) to produce 235.8 µg of ferulic acid, which was 5.6 times more than the control. Compared to chemical strategies, enzymatic pretreatment is environmentally friendly and the by-products are easily treated, providing an effective method for high-value utilization of biomass waste in agriculture and industry.
BIORESOURCE TECHNOLOGY
(2023)
Article
Agricultural Engineering
Donglai Fang, Dongsheng Xue, Xiaoji Liu, Liping Cao, Jiaqi Zhang, Chunjie Gong
Summary: The aim of this study was to investigate a bifunctional endoglucanase/carboxylesterase in a bacterium and express it in soluble form using engineered Escherichia coli. The recombinant protein had a molecular weight of 41 KDa. The enzymatic activities of the bifunctional enzyme were determined using microcrystalline cellulose and p-nitrophenyl butyrate as substrates, with an optimum temperature of 40 degrees C. The enzyme showed potential applications in agriculture and industry by generating glucose and ferulic acid from destarched wheat bran.
BIORESOURCE TECHNOLOGY
(2023)
Article
Food Science & Technology
Wenfei Tian, Gengjun Chen, Yijie Gui, Guorong Zhang, Yonghui Li
Summary: A rapid and accurate method using partial least squares (PLS) models based on UV-Vis spectroscopy data was developed to determine the total phenolic content (TPC) and ferulic acid in whole wheat extract. The method showed comparable accuracy to traditional analytical methods and can greatly benefit wheat breeding programs and other projects focusing on health benefits of whole wheat.
Article
Food Science & Technology
Luciana Ribeiro da Silva Lima, Millena Cristina Barros Santos, Carolina Thomaz dos Santos D'Almeida, Luiz Claudio Cameron, Luiz Carlos Gutkoski, Mariana Simoes Larraz Ferreira
Summary: This study characterized the phenolic profile of whole wheat flour from different genotypes and technological qualities. Thirty-eight phenolic compounds were tentatively identified, mainly belonging to the class of bound hydroxycinnamic acids. The use of omics data and multivariate statistical analyses successfully differentiated the phenolic profile of the whole wheat flour samples.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Acoustics
Lorenzo Estivi, Andrea Brandolini, Luis Condezo-Hoyos, Alyssa Hidalgo
Summary: Low-frequency ultrasound (LFUS) plays a significant role in improving the processing and functionalities of cereals and pseudocereals. LFUS modifies the structure of these grains, enhancing hydration rate, germination properties, and extraction of bioactive compounds, while also improving the properties of proteins.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Vanja Seregelj, Dubravka Skrobot, Jovana Kojic, Lato Pezo, Olja Sovljanski, Vesna Tumbas Saponjac, Jelena Vulic, Alyssa Hidalgo, Andrea Brandolini, Jasna Canadanovic-Brunet, Gordana Cetkovic
Summary: This study investigated the quality of durum wheat pasta enriched with carrot waste encapsulates and determined consumer preferences for this type of product. The results showed that replacement of semolina with the encapsulates led to changes in nutritional quality, as well as color and texture, but these changes were acceptable. The study suggests that carrot waste can be a promising material for producing high-quality pasta.
Article
Polymer Science
Ives Yoplac, Alyssa Hidalgo, Luis Vargas
Summary: This study developed a biodegradable biofilm for packaging perishable fresh foods by incorporating antimicrobial agents. The optimal conditions for producing the biofilm with desirable properties were determined through optimization.
Article
Biochemistry & Molecular Biology
Gilbert Rodriguez, Elza Aguirre, Any Cordova-Chang, Jenny C. Munoz-Saenz, Mery Baquerizo, Andrea Brandolini, Eudes Villanueva, Alyssa Hidalgo
Summary: The physico-chemical properties and oxidative stability of tarwi and sacha inchi oil blends were studied. All blends had nutritional ratios and tocopherol content suitable for human consumption. The 1:1 tarwi/sacha inchi oil blend exhibited a longer shelf-life and good stability.
Article
Engineering, Chemical
Lorenzo Estivi, Silvia Grassi, Luis Briceno-Berru, Patricia Glorio-Paulet, Felix Camarena, Alyssa Hidalgo, Andrea Brandolini
Summary: This study assessed the free phenolic compounds, antioxidant capacity, and FT-NIR spectra of flours from debittered seeds of different ecotypes of Lupinus mutabilis and other varieties of Lupinus, finding that the debittered flours maintained high levels of free phenolics and antioxidant capacity.
Article
Biochemistry & Molecular Biology
Gjore Nakov, Andrea Brandolini, Lorenzo Estivi, Katia Bertuglia, Nastia Ivanova, Marko Jukic, Daliborka Koceva Komlenic, Jasmina Lukinac, Alyssa Hidalgo
Summary: The addition of tomato pomace improves the nutritional and technological characteristics of cream crackers, increasing ash, fat, protein, dietary fiber, carotenoids, tocols, phenolic compounds, and antioxidant activity while decreasing hardness. Cream crackers with 8% tomato pomace showed the best sensory quality, suggesting the potential for utilizing tomato waste in food products for both nutritional enhancement and waste reduction.
Article
Biochemistry & Molecular Biology
Vanja Seregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Cetkovic, Vesna Tumbas Saponjac, Alyssa Hidalgo
Summary: The encapsulation of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. Freeze-drying was more effective in protecting carotenoids from degradation compared to spray-drying. The activation energies tended to be higher in freeze-dried encapsulates.
Article
Biochemistry & Molecular Biology
Amel Betrouche, Lorenzo Estivi, Davide Colombo, Gabriella Pasini, Leila Benatallah, Andrea Brandolini, Alyssa Hidalgo
Summary: This research aimed to improve the nutritional value of gluten-free pasta by adding tomato waste or linseed meal. The enriched pastas showed increased fiber and lipid content, addressing the nutritional deficiencies often found in gluten-free products. Additionally, the addition of these by-products increased the presence of bioactive compounds, particularly polyphenols, enhancing the pasta's antioxidant capacity.
Article
Biochemistry & Molecular Biology
Lorenzo Estivi, Luisa Pellegrino, Johannes A. Hogenboom, Andrea Brandolini, Alyssa Hidalgo
Summary: Enriching cereal-based foods with pseudocereals is a viable way to improve their nutritional quality. This research evaluated the antioxidant properties of amaranth, quinoa, and buckwheat, as well as the heat damage of water biscuits made from einkorn flour and enriched with 50% buckwheat, amaranth, or quinoa. Buckwheat had the highest tocols content, while einkorn had the most carotenoids. Buckwheat and quinoa had the highest concentration of conjugated phenolics, while einkorn and bread wheat had the highest content of bound phenolics. The all-wholemeal water biscuits had greater heat damage compared to those with refined flour. Water biscuits made with 100% bread wheat and einkorn flour showed more heat damage than those with pseudocereals. Despite lysine loss, the amino acid profile of the pseudocereal-enriched water biscuits remained more balanced.
Article
Food Science & Technology
Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Lorenzo Estivi, Alyssa Hidalgo
Summary: This research evaluated the composition and technological characteristics of flours and breads of two elite einkorns and a bread wheat grown in four different environments. The results showed that einkorn flour had better composition and technological characteristics compared to bread wheat, resulting in larger and softer breads with a longer shelf life.
Review
Biochemistry & Molecular Biology
Lorenzo Estivi, Andrea Brandolini, Andrea Gasparini, Alyssa Hidalgo
Summary: Four species of lupin are widely cropped due to their excellent nutritional composition. However, the bitter and toxic alkaloids in lupin seeds need to be eliminated before consumption, affecting its nutritional value. This review summarizes the composition and antioxidant content of lupin, as well as the effects of technological processes and food manufacturing on its nutritional value and antioxidant content.
Article
Chemistry, Applied
Lorenzo Estivi, Gloria J. Pascual Chagman, Juan Edgar Santa Cruz Olivos, Pietro Savasi, Andrea Brandolini, Alyssa Hidalgo
Summary: This study investigated the impact of controlled germination on the color, carotenoids, and tocopherols of Andean lupin seeds. The results showed that germination significantly modified the characteristics examined, with a decrease in luminosity and an increase in carotenoids, particularly lutein. The tocopherol content also changed, with an increase in α-tocopherol and a decrease in γ-tocopherol.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
