Article
Engineering, Chemical
Fouad Ali Abdullah Abdullah, Dani Dordevic, Eliska Kabourkova, Johana Zemancova, Simona Dordevic
Summary: This study compares the antioxidant capacities of meat products and their plant-based alternatives and finds that the plant-based alternatives have higher polyphenol content and antioxidant capacity compared to traditional meat products. In terms of sensory attributes, there are no significant differences between the two except for Frankfurter sausages.
Article
Plant Sciences
Dinesh Kumar, Milind Shivratan Ladaniya, Manju Gurjar, Sunil Kumar, Sachin Mendke
Summary: Citrus fruits are widely consumed due to their nutrients and health benefits. However, some underutilized citrus varieties remain unexplored. This study analyzed 10 underutilized citrus varieties from India and found significant variations in various indicators. The results showed that Khasi papeda, Pomelo, Chinotto, and Kachai lemon have the potential to be used as sources of functional components, bioactive compounds, and antioxidants.
Article
Biochemistry & Molecular Biology
Dan Wu, Qile Xia, Huilin Huang, Jinhu Tian, Xingqian Ye, Yanbin Wang
Summary: In order to find a suitable method for determining the total phenolic content (TPC) and antioxidant activity in sea buckthorn juice, the effects of centrifugation and nylon membrane treatment were studied. The results showed that both centrifugation and transmembrane treatment can affect the determination of TPC and antioxidant activity. The method of filtration through nylon membranes showed the best results.
Article
Food Science & Technology
Mauro Gisbert, Andrea Aleixandre, Jorge Sineiro, Cristina M. Rosell, Ramon Moreira
Summary: This paper studied the effect of blending procedures between seaweed flour and corn starch on the interactions between polyphenols and starch. It found that different blending methods resulted in different interactions and enhanced the retention of polyphenols, achieving starchy foods with high bioactivity.
Article
Plant Sciences
Ivana Tirdil'ova, Alena Vollmannova, Silvia Ceryova, Peter Obtulovic, Julius Arvay, Erika Zetochova
Summary: White lupin seed is a legume rich in protein, fiber, and phytochemicals that can reduce the risk of dyslipidemia, obesity, and intestinal dysfunction. The contents of bioactive substances in the seeds are influenced by the year of cultivation, which is useful for selecting suitable locations for lupin cultivation.
Review
Engineering, Chemical
Izabela Sadowska-Bartosz, Grzegorz Bartosz
Summary: This review presents popular assays for total antioxidant capacity (TAC) in food products, their limitations, databases, clinical applications, and the impact of processing. It emphasizes the importance of sample preparation and digestion in the gastrointestinal tract on TAC. The validity of TAC assays is also discussed. TAC methods can be used for screening, discovering potential antioxidants, and monitoring changes during food processing, but should be followed and explained using more specific methods.
Article
Biochemistry & Molecular Biology
Min Woo Baek, Han Ryul Choi, Tifsehit Solomon, Cheon Soon Jeong, Ok-Hwan Lee, Shimeles Tilahun
Summary: The research findings demonstrate that preharvest MeJA treatment can significantly enhance the phytochemical composition and antioxidant activities of hydroponically grown pak choi. Hydroponically grown MeJA-treated pak choi shows higher levels of chlorophylls, total phenolics, GSLs, total flavonoids, and stronger antioxidant capacities compared to soil-grown counterparts.
Article
Food Science & Technology
Mari Mar Cavia, Nerea Arlanzon, Natalia Busto, Celia Carrillo, Sara R. Alonso-Torre
Summary: Various factors, including apple variety, maturity, farming and storage conditions, and fermentation method, can influence the polyphenol content and antioxidant capacity of ciders, leading to differences in values among ciders from different origins. This study aimed to characterize Spanish ciders in terms of their polyphenol content and antioxidant capacity, and determine whether these properties change after digestion. The Basque Country ciders showed higher levels of polyphenols and antioxidant capacity compared to ciders from other regions, and the in vitro digestion process resulted in a loss of phenolic compounds.
Article
Horticulture
Nicole Melanie Falla, Sonia Demasi, Matteo Caser, Valentina Scariot
Summary: Tea, a hot beverage made from dried leaves of the Camellia sinensis plant, is widely consumed globally and appreciated for its aroma, taste, and health benefits. This research evaluated the bioactive compounds and antioxidant activity of two green teas produced in Italy, showing that Italy has the potential to profitably cultivate Camellia sinensis.
Article
Plant Sciences
Umakanta Sarker, Ya-Ping Lin, Shinya Oba, Yosuke Yoshioka, Ken Hoshikawa
Summary: Climate change poses a serious threat to global food security, and dependence on a few crops could lead to genetic diversity loss. Exploiting orphan crops can help address environmental adaptation, biodiversity preservation, and nutrient improvement for food security, as well as improve farmers' income and health benefits in developing countries.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Agronomy
Min Woo Baek, Han Ryul Choi, Lee Yun Jae, Ho-Min Kang, Ok-Hwan Lee, Cheon Soon Jeong, Shimeles Tilahun
Summary: The preharvest treatment of 0.25 mM methyl jasmonate (MeJA) and 0.5 mM salicylic acid (SA) had significant positive effects on the yield and quality parameters of 'Kumato' tomatoes, including increasing important secondary metabolites, amino acids, and antioxidant activities. MeJA treatment was found to be more effective than SA in improving the yield and nutritional quality of 'Kumato' tomatoes.
Article
Food Science & Technology
Ane P. Cacique, Erica S. Barbosa, Gevany P. de Pinho, Flaviano O. Silverio
Summary: The study miniaturized conventional methodologies for determining total phenol and flavonoid concentrations and antioxidant activities, reducing analysis costs by 67-96%. The miniaturized methods showed similar accuracy and efficiency as the conventional ones.
FOOD ANALYTICAL METHODS
(2021)
Review
Food Science & Technology
Pushpa Chethan Kumar, Harinder Singh Oberoi, Shamina Azeez
Summary: Basella alba is a green leafy vegetable rich in vitamins, minerals, and bioactive compounds. However, its potential as a functional food ingredient has not been fully explored. Extraction and encapsulation of bioactive compounds from Basella alba can enhance the functionality of food products.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Horticulture
Ruining Zhang, Jinhui Lv, Jing Yu, Hailin Xiong, Ping Chen, Hongxing Cao, Jerome Jeyakumar John Martin
Summary: This study compared the antioxidant properties of different organs and cultivars of papaya. The results showed that the leaves and roots of papaya exhibited higher antioxidant properties, while the leaves and flowers of the Daqing cultivar had the strongest antioxidant ability. These findings suggest that papaya has the potential to be a natural antioxidant resource.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE
(2022)
Article
Chemistry, Applied
Nguyen Tien Cuong, Pham Hong Ban, Mai Van Chung
Summary: The chemical composition and antioxidant activity of the essential oil of Alseodaphne velutina Chev. (Lauraceae) from Vietnam were investigated for the first time. The essential oil mainly consists of terpenoid compounds and exhibits moderate-to-high antioxidant activity.
NATURAL PRODUCT RESEARCH
(2022)
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)