Article
Food Science & Technology
Julio C. Barros-Castillo, Montserrat Calderon-Santoyo, Luis F. Cuevas-Glory, Jorge A. Pino, Juan A. Ragazzo-Sanchez
Summary: Research was conducted on volatile compounds of five cultivars of jackfruit grown in Nayarit, Mexico. Eighty-six volatile compounds were identified, with alkyl esters of 3-methylbutanoic acid being the most prominent. Clustering statistical techniques such as principal component analysis were used to differentiate each cultivar based on certain ester compounds (number and concentration).
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Ashutosh Gupta, Alexis R. Marquess, Abhay Kumar Pandey, Anupam Bishayee
Summary: Jackfruit, a tropical fruit, is rich in various nutrients and has a wide range of medicinal uses. Its fruit, bark, leaves, and roots can all be utilized, and its unique texture makes it a popular meat substitute. Preclinical studies have shown that jackfruit exhibits antimicrobial, antioxidant, anti-inflammatory, and antineoplastic activities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Julio Cesar Barros-Castillo, Montserrat Calderon-Santoyo, Luis Fernando Cuevas-Glory, Carolina Calderon-Chiu, Juan Arturo Ragazzo-Sanchez
Summary: Volatile compounds in fruits exist in free and glycosidically bound forms. While the free fraction of jackfruit volatiles has been studied, the enzymatic hydrolysis of the glycosidically bound fraction has not been investigated. This study isolated and identified the free and glycosidically bound volatile compounds from jackfruit and found that the bound fraction is eight times higher in quantity than the free fraction. These findings provide important information about the enzymatic hydrolysis of glycosidically bound compounds in jackfruit and highlight the significance of aroma precursors.
FLAVOUR AND FRAGRANCE JOURNAL
(2023)
Article
Plant Sciences
Shao-min Pu, Wen-dong Chen, Yan-jun Zhang, Ji-hua Li, Wei Zhou, Jun Chen, Ming-shun Chen, Cheng-mei Liu
Summary: This study comparatively investigated the phytochemicals and biological activities of five jackfruit pulp cultivars. T5 exhibited the highest antioxidant, antitumor, and anti-inflammatory activities among the five cultivars. These results provide valuable references for growers and industrial applications of jackfruit pulp-derived products.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Polymer Science
Osvaldo Ramos-Martinez, Elda Margarita Gonzalez-Cruz, Montserrat Calderon-Santoyo, Juan Arturo Ragazzo-Sanchez
Summary: The study extracted polyisoprenes from jackfruit latex and characterized their properties for potential use in emulsions or encapsulation processes. The analysis showed promising emulsifying properties and indicated the presence of polyisoprenes in the extracts.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Review
Engineering, Chemical
Puja Nelluri, Thulasiraman Venkatesh, Anjineyulu Kothakota, Ravi Pandiselvam, Ramandeep Garg, Amin Mousavi Khaneghah
Summary: India is the largest producer of jackfruit with significant wastage due to lack of postharvest interventions. Mechanization has improved postharvest processing efficiency by 80% and various thermal processing techniques have been developed. The review also discusses the industrial application and commercialization potential of jackfruit.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Review
Energy & Fuels
Bhushan Hajare, Dinesh S. Bhutada, A. M. Khare, S. Radhakrishnan, M. B. Kulkarni
Summary: In recent years, research has focused on developing polymers from agricultural waste, with jackfruit waste identified as a potential source. Jackfruit waste, which includes seed, peel, and latex, is rich in cellulose and starch that can be converted into high-value products. The resulting value-added polymers have applications in packaging, textiles, and biomedical engineering, offering mechanical properties, thermal stability, and biodegradability as alternatives to petroleum-based polymers. With the large volume of jackfruit production, this waste can be utilized to create new polymeric materials, contributing to circular economy practices and environmental protection.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Engineering, Environmental
H. Jeevan Rao, Sanjay Singh, Harikrishnan Pulikkalparambil, P. Janaki Ramulu, Sanjay Mavinkere Rangappa, Suchart Siengchin
Summary: This study extracts and characterizes a novel natural fiber from Artocarpus heterophyllus fruit seed for the first time. The chemical constituents and composition of the fibers are determined using various analytical techniques, while the thermal stability and morphology of the fibers are also investigated. The results suggest that the Artocarpus heterophyllus seed fibers have great potential as lightweight polymer composites after surface treatments.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Environmental Sciences
Sourav Maity, Pritam Bajirao Patil, Sreemoyee SenSharma, Angana Sarkar
Summary: Biosorption using Artocarpus heterophyllus seed powder as a biosorbent material was found to have high efficiency in removing arsenic, cadmium, and chromium from aqueous systems. Optimization of process parameters was conducted and the equilibrium data was well fitted by Langmuir, Freundlich, and Dubinin-Radushkevich isotherms. The adsorption of heavy metals followed pseudo-second-order kinetics and was found to be endothermic and spontaneous. Cost analysis showed that the process was cost-effective compared to other alternatives. Overall, Artocarpus heterophyllus seed powder has proven to be an environmentally friendly and economical solution for heavy metal remediation.
Article
Food Science & Technology
Ziwei Li, Yaqi Lan, Jianyin Miao, Xiaoman Chen, Bingbing Chen, Guo Liu, Xian Wu, Xiaoai Zhu, Yong Cao
Summary: The study revealed that jackfruit extract exhibits strong antioxidant activities and provides cell protection, showing great potential for use as functional foods.
Article
Engineering, Environmental
Andi Mulkan, Nurin Wahidah Mohd Zulkifli, Husni Husin, Irvan Dahlan, S. Syafiie
Summary: This study focuses on converting jackfruit peel waste into a solid catalyst for biodiesel synthesis. By calcining the peel waste ash at different temperatures, it was found that calcination at 500 degrees C yielded the highest ash production of 92.38%. Potassium, calcium, and magnesium were identified as significant components in the catalyst, making it a promising candidate for biodiesel synthesis. The optimal conditions for the synthesis process were determined using response surface methodology, resulting in a methyl ester content of 98.88%.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2023)
Article
Chemistry, Applied
Kexue Zhu, Haofei Fan, Shunjiang Zeng, Shaoping Nie, Yanjun Zhang, Lehe Tan, Chuan Li, Fei Xu, Qibing Liu, Gang Wu
Summary: The study found that JFP-Ps significantly influenced the levels of intestinal bacteria in mice and increased the production of short-chain fatty acids, benefiting gut health.
Article
Food Science & Technology
Allan Victor Souza Bernardino, Nathalia Santos Rocha, Elaine Maria da Silva, Rafael Augusto Batista de Medeiros, Edvaldo Vieira da Silva Junior, Neide Kazue Sakugawa Shinohara, Neila Mello dos Santos Cortez, Patricia Moreira Azoubel
Summary: The use of ultrasound and impregnation improved the moisture content, drying efficiency, and probiotic concentration in dehydrated jackfruit products. Specifically, the combination of ultrasound pretreatment and AI impregnation maintained a high probiotic concentration in the product over 28 days.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Tofazzal Islam, Nadia Afroz, ChuShin Koh, M. Nazmul Hoque, Md. Jillur Rahman, Dipali Rani Gupta, Nur Uddin Mahmud, Abdullah Al Nahid, Rashedul Islam, Pankaj K. Bhowmik, Andrew G. Sharpe
Summary: This study analyzed the genome sequence of a year-round high yielding jackfruit variety, BARI Kanthal-3, from Bangladesh, and compared it with related species. The findings provide molecular insights into the year-round fruiting trait of this variety and contribute to the understanding of evolution, domestication, and phylogenetic relationships of jackfruit.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Shunjiang Zeng, Jun Cao, Chenxi Wei, Yuzi Chen, Qibing Liu, Chuan Li, Yanjun Zhang, Kexue Zhu, Gang Wu, Lehe Tan
Summary: Polysaccharides, especially jackfruit pulp polysaccharides (JFP-Ps), have the ability to modulate intestinal flora and alleviate obesity. In this study, JFP-Ps were found to inhibit weight gain, improve lipid profile, increase the diversity of intestinal flora, reverse dysbiosis caused by high-fat diet, and enhance the antioxidant capacity of obese rats by promoting the growth of specific bacteria. These findings suggest that JFP-Ps may be a promising prebiotic for the treatment of obesity.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Rahul Permal, Tim Chia, Giada Arena, Cassandra Fleming, Jack Chen, Tony Chen, Wee Leong Chang, Brent Seale, Nazimah Hamid, Rothman Kam
Summary: This study aimed to convert avocado seeds into extruded snack products and compare their characteristics to other extruded snacks. The results showed that avocado seed extrudates had lower quality in terms of texture and physical properties, but higher antioxidant capacity and total phenolic content. The levels of toxins were also within non-toxic range for the avocado seed snack.
Article
Biotechnology & Applied Microbiology
Nor Shariffa Yussof, Tan Chin Ping, Tan Tai Boon, Uthumporn Utra, Muhammad Ezzudin Ramli
Summary: The influence of soy lecithin, sodium caseinate, and their mixture on the physicochemical properties, stability, and bioaccessibility of lycopene nanodispersion were investigated. The results showed that nanodispersion stabilized with soy lecithin had the highest physical stability and the smallest particle size, while nanodispersion stabilized with sodium caseinate had the lowest physical stability. The combination of soy lecithin and sodium caseinate resulted in a physically stable nanodispersion with high lycopene concentration.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Danjie Wu, Le Zhang, Yan Zhang, Jiachen Shi, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: Using lipidomics, the researchers analyzed and compared the lipid patterns of human milk (HM) and infant formulas (IFs) and found significant differences in the lipid compositions. HM was rich in unsaturated and long-chain fatty acids, while IFs mainly consisted of saturated and medium-chain fatty acids. The glycerophospholipid metabolism pathway was found to be the most significant. These findings provide valuable insights for the development of Chinese infant formulas.
Article
Chemistry, Applied
Qing Gao, Yanan Sun, Ruolan He, Jiabao Zheng, Bin Zhang, Chin Ping Tan, Xiong Fu, Qiang Huang
Summary: In this study, starch-cinnamaldehyde complexes were prepared using wet and dry methods to regulate their formation ability, release behavior, and antibacterial activities. The wet method showed higher encapsulation efficiency and antibacterial effect compared to the dry method.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Danjie Wu, Le Zhang, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: This study investigated the lipid profiles of breast milk at different lactation stages using comparative lipidomic analyses. Significant differences in lipid composition were found between colostrum and later lactations. Colostrum was characterized by high molecular weight triacylglycerols and specific lipid species. Differential lipid species were identified as markers for distinguishing adjacent lactations. These findings deepen our understanding of human milk lipid profiles and their dynamic changes, and contribute to the development of infant formulas suitable for Chinese babies of different age groups.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Teng Hui, Zhengfeng Fang, Nazimah Hamid, Qianli Ma, Kezhou Cai
Summary: A previous study found that polycyclic aromatic hydrocarbons (PAHs) are more easily formed in beef meat compared to other meats. The inhibitory effect of (-)-epicatechin on PAHs in a fat model system was confirmed in this study. However, at high concentrations, (-)-epicatechin solution exhibited colloidal properties. Therefore, a variable pressure immersion method was used to infuse (-)-epicatechin in beef cubes. The results showed that the use of 0.2 mM/L (-)-epicatechin treatment stabilized color properties, reduced PAHs content, and promoted the formation of volatiles and free amino acids. However, concentrations higher than 1.0 mM/L gradually decreased brightness (L*) and yellow to blue color (b*) values, volatiles and free amino acids content, and the inhibitory effect on PAHs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Muhammad Syahmeer How, Nazimah Hamid, Ye Liu, Kevin Kantono, Indrawati Oey, Mingfei Wang
Summary: This study investigated the effect of high pressure processing on the fatty acids and amino acids content in New Zealand clams. Different pressure levels and holding times were applied, and the results showed that lower pressure and shorter holding time resulted in the least changes in amino and fatty acids content of clams.
Article
Food Science & Technology
Huan Liu, Dengyong Liu, Raheel Suleman, Peng Gao, Pi Li, Jiangtao Xing, Qianli Ma, Nazimah Hamid, Ping Wang, Hansheng Gong
Summary: This study investigated the role of lipids in aroma formation of non-fried roasted chicken with different roasting times. Lipidomics and heat transfer analysis were used to analyze the lipids and their contribution to aroma compounds. The findings identified potential biomarkers for distinguishing between chickens with varying roasting times and highlighted the importance of phosphatidylcholines, phosphatidylethanolamines, and their derivatives in aroma formation. Specific triglycerides were also found to contribute to the retention of key odorants. Lower water activity and specific heat capacity were shown to promote aroma compound formation and retention during the roasting process.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Uraiwun Phuangjit, Utai Klinkesorn, Chin Ping Tan, Wattinee Katekhong
Summary: This study investigated the effects of different extraction methods (UAE, MAE, and FTAE) on the yield, functionality, and antioxidant activities of silkworm protein. UAE and MAE processes improved protein yield and functionality, while FTAE only enhanced functional properties. All samples showed changes in protein structure, and MAE negatively affected antioxidant activities.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Jiahe Zhao, Yuanyuan Liu, Cai Shen, Oi-Ming Lai, Chin-Ping Tan, Ling-Zhi Cheong
Summary: This study aimed to design and prepare powdered-solid lipid nanoparticles (SLNs) with high algae oil load to improve storage stability and in-vitro digestibility. The results showed that palmitic acid had a significant effect on the storage stability and in-vitro digestibility of the powdered SLNs.
Article
Multidisciplinary Sciences
Teck Wei Lim, Renee Lay Hong Lim, Liew Phing Pui, Chin Ping Tan, Chun Wai Ho
Summary: This study aimed to improve the stability of betacyanins in red dragon fruit drink by optimizing fermentation and adding citric acid. The results showed that the hydrocolloid mixture of xanthan gum and carboxymethyl cellulose significantly increased the viscosity and Brix degrees of the samples, while citric acid reduced the pH. The fermented red dragon fruit drink with betacyanins stabilized by the 3E formulation can be produced as an independent functional drink or used as a stable, functional ingredient (natural colorant) in the food industry.
Article
Engineering, Chemical
Sela Kong, Tongor Keang, Monyneath Bunthan, Manit Say, Yukleav Nat, Chin Ping Tan, Reasmey Tan
Summary: This study used a hydraulic cold-pressed extraction (HCPE) technique to extract Sacha inchi oil (SIO), aiming to improve oil yield while preserving its nutritional integrity. The results showed that both pressure and pressing time significantly influenced SIO yields and physicochemical properties.
Article
Agriculture, Multidisciplinary
Danjie Wu, Le Zhang, Chin Ping Tan, Zhaojun Zheng, Yuanfa Liu
Summary: In this study, comparative lipidomic analyses were used to investigate the lipid profiles of breast milk at different lactation stages. Results showed significant differences between colostrum and the remaining lactations, with colostrum having the most abundant lipid species. Specific lipid species responsible for distinguishing adjacent lactations were also identified. These findings contribute to a deeper understanding of human milk lipid composition and its dynamic changes, and can inform the development of infant formulas suitable for Chinese babies in diverse age groups.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Xiang-Ze Jia, Qing-Bo Yao, Bin Zhang, Chin-Ping Tan, Xin-An Zeng, Yan-Yan Huang, Qiang Huang, Miguel Cerqueira
Summary: Novel hierarchical metal-organic framework/chitosan aerogel composites were developed for oil bleaching. MOF-aerogel-2 showed efficient removal of carotenoids in oil and exhibited similar performance to commercial activated clay with good reusability.
Article
Chemistry, Applied
Wanjun Han, Xiuhang Chai, Farah Zaaboul, Yanwen Sun, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the impact of different chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs) on protein interactions and the surface and interfacial properties of low-fat aerated emulsions. The results show that samples with longer chain lengths have larger particle sizes, higher zeta-potential, and rougher surfaces. Under increased pressure, these samples form less viscoelastic structures. The M-7D sample exhibits stronger interaction with the protein, resulting in an unstable interfacial membrane.
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
