Article
Food Science & Technology
Lizbeth Sandra Corona-Leo, Ofelia Gabriela Meza-Marquez, Diana Maylet Hernandez-Martinez
Summary: The in vitro gastrointestinal digestion process significantly affects the bioaccessibility of phenolic compounds, flavonoids, anthocyanins, and antioxidant capacity in apples. Different apple varieties showed varying levels of these compounds at different digestion stages, with the intestinal stage releasing higher content of phenolic compounds and flavonoids, and the gastric stage releasing higher content of anthocyanins. The study suggests that chemical extraction methods may overestimate the bioavailability of phenolic compounds in apples.
Article
Horticulture
Birtukan Tolera Geleta, Je-Chang Lee, Jae-Yun Heo
Summary: This study evaluated the antioxidant activity and mineral content of unripe fruits of ten apple cultivars during fruit thinning. The results showed that the cultivars 'Hongro' and 'Honggeum' had the highest antioxidant activity, while 'Summer King,' 'Tsugaru,' and 'Arisoo' had the lowest value. 'Picnic' had the highest mineral contents except for P and K in Joengsoen, while 'Summer King' and 'Tsugaru' had the lowest value in both locations. These findings provide valuable information for the utilization of thinned unripe fruits of apples in Korea.
Article
Engineering, Chemical
Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea, Simona Ioana Vicas
Summary: This study investigated the effect of microwave treatment on apple slices from two cultivars (Golden Delicious and Idared). The results showed that microwave treatment significantly increased the total phenolic content and enhanced the antioxidant capacity of apple slices. Idared apples had a higher total phenolic content than Golden Delicious apples, and this concentration increased by 56.14% and 48.9%, respectively, after microwave treatment. In terms of antioxidant capacity, Idared apples also outperformed Golden Delicious apples. These findings can be used by the apple processing industry to produce high-quality apple products with a pleasant appearance and retained bioactive compounds.
Review
Food Science & Technology
Marcellus Arnold, Anna Gramza-Michalowska
Summary: This paper reviews recent studies on the chemical composition of apples, focusing on the extraction methods and bioactivity of phenolic compounds. By comparing different apple varieties from various countries and regions, it helps readers understand the nutritional composition of apples and the selection of extraction conditions.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Plant Sciences
Aurita Butkeviciute, Jonas Viskelis, Mindaugas Liaudanskas, Pranas Viskelis, Valdimaras Janulis
Summary: The study found variations in antioxidant activity and composition of phenolic compounds in different apple cultivars stored under different controlled atmosphere conditions, highlighting the importance of determining optimal storage conditions for providing consumers with high-quality apples.
Article
Food Science & Technology
Anna Starzynska-Janiszewska, Bozena Stodolak, Carmen Fernandez-Fernandez, Barbara Mickowska, Vito Verardo, Ana Maria Gomez-Caravaca
Summary: Solid-state fermentation (SSF) is a technique to increase the bioactive potential and nutritional value of plant materials. This study evaluated the impact of SSF with different fungi on the phenolic profile, antioxidant activity, and amino acid composition of moringa leaves. The results showed that short-term fermentation enhanced the concentration of some phenolic compounds and antioxidant activity, but extending the fermentation time decreased these parameters. However, a 3-day fermentation with Neurospora resulted in a significant increase in the accumulation of individual amino acids.
Article
Food Science & Technology
Yichao Ma, Shuang Zhang, Liyan Rong, Zhaoxia Wu, Wentao Sun
Summary: This study reported the polyphenol content and antioxidant activity of nine brown and white japonica rice cultivars. The polyphenol and flavonoid contents were significantly higher in brown rice compared to white rice, and brown rice also had stronger antioxidant capacities.
Article
Agronomy
Valentina Schmitzer, Aljaz Medic, Aleks Bordon, Metka Hudina, Robert Veberic, Jerneja Jakopic, Franci Stampar
Summary: This study investigated the composition of primary and selected secondary metabolites in the pulp, peel, leaves, and bark of a red-fleshed 'Baya Marisa' apple cultivar using HPLC-MS system. The results showed differences in the levels and diversity of sugars, organic acids, and phenolic compounds among different apple tissues. The pulp near the peel had the highest accumulation of anthocyanins, making it a valuable source for high-nutrient products.
Article
Biochemistry & Molecular Biology
Sana Ben-Othman, Hedi Kaldmae, Reelika Ratsep, Uko Bleive, Alar Aluvee, Toonika Rinken
Summary: This study aimed to extract phloretin from apple tree leaves using ultrasound-assisted extraction and optimize the process parameters for maximum yield. The results showed that different autumn and winter apple cultivars grown in Estonia exhibited high phloretin concentration and antioxidant activity.
Article
Plant Sciences
Kerem Mertoglu, Emre Akkurt, Yasemin Evrenosoglu, Aysen Melda Colak, Tuba Esatbeyoglu
Summary: Early apple varieties with short active vegetation period are important for sustainable, economical, and high-quality production due to their resistance to abiotic and biotic stress factors. Four early apple varieties grown in Eskisehir-Turkey were characterized in terms of horticultural characteristics. The study found that phenological characteristics are influenced by average air temperatures, while fruit development physiology is accelerated by high temperatures. Pomological and chemical characteristics varied among the apple varieties, with ecological differences affecting pomological characteristics more significantly and changes in pomological properties affecting chemical characteristics. There was a significant positive correlation among pomological characteristics but a negative correlation with chemical characteristics.
Article
Horticulture
Jan Juhart, Aljaz Medic, Robert Veberic, Metka Hudina, Jerneja Jakopic, Franci Stampar
Summary: This study compared the nutritional differences in sugars, organic acids, and phenolic compounds between the red-fleshed apple cultivar 'Baya Marisa' and the traditional white-fleshed apple cultivar 'Golden Delicious'. The results showed that 'Baya Marisa' had higher levels of total phenolic compounds, organic acids, and citric acid, while 'Golden Delicious' had higher levels of fructose. In terms of phenolic compounds, 'Baya Marisa' had higher levels of total dihydrochalcones and flavonols, while 'Golden Delicious' had higher levels of total hydroxycinnamic acids and total flavanols.
Article
Nutrition & Dietetics
Matthew P. G. Barnett, Wayne Young, Kelly Armstrong, Diane Brewster, Janine M. Cooney, Stephanie Ellett, Richard Espley, William Laing, Paul Maclean, Tony McGhie, Greg Pringle, Nicole C. Roy, Lynnette R. Ferguson
Summary: The study suggests that consuming anthocyanin-rich apples may influence immune function compared to control apples, with potential changes associated with differences in the faecal microbiota.
Article
Food Science & Technology
Bruna Klein, Quellen Machado Ribeiro, Fabio Rodrigo Thewes, Rogerio de Oliveira Anese, Fernanda de Candido de Oliveira, Ingrid Duarte dos Santos, Stephanie Reis Ribeiro, Jossie Zamperetti Donadel, Auri Brackmann, Juliano Smanioto Barin, Alexandre Jose Cichoski, Roger Wagner
Summary: The study examined the effects of 1-MCP on the wax composition and metabolism of apples, showing that 1-MCP reduced ethylene production and concentrations of fatty acids and terpenoids, with no significant impact on respiratory quotient. Moreover, 1-MCP application led to greater mass loss in apples stored in dynamic controlled atmosphere.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Kristyna St'astna, Daniela Sumczynski, Erkan Yalcin
Summary: The study investigated the changes in nutritional composition, phenolic compounds, and antioxidant activity in free and bound fractions of shortcrust cookies by incorporating ingredients such as kamut, matcha tea, dried mango, and jasmine flowers. The contents of crude and neutral-detergent fibre, phenolic compound contents, and antioxidant activity values increased significantly in cookies supplemented with matcha tea. The main phenolic compounds identified in all supplemented cookies were neochlorogenic, gallic, and vanillic acids.
Article
Plant Sciences
Seria Youssef, Luisa Custodio, Maria Joao Rodrigues, Catarina G. Pereira, Ricardo C. Calhelha, Jose Pinela, Lillian Barros, Jozsef Jeko, Zoltan Cziaky, Karim Ben Hamed
Summary: This study explored the nutritional and antioxidant properties of the leaves of the halophytic species Limonium spathulatum from Tunisian sea cliffs. The leaves were found to contain high mineral and fiber levels, and exhibited strong antioxidant activity. The findings suggest that the leaves of Limonium spathulatum could be used to improve nutritional sufficiency in the human diet and as herbal products or food additives to prevent lipid oxidation.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Aurita Butkeviciute, Jonas Viskelis, Mindaugas Liaudanskas, Pranas Viskelis, Valdimaras Janulis
Summary: The study found variations in antioxidant activity and composition of phenolic compounds in different apple cultivars stored under different controlled atmosphere conditions, highlighting the importance of determining optimal storage conditions for providing consumers with high-quality apples.
Article
Food Science & Technology
Paulina Zavistanaviciute, Egle Zokaityte, Vytaute Starkute, Modestas Ruzauskas, Pranas Viskelis, Elena Bartkiene
Summary: This research aimed to develop sustainable formulations of chewing candies using berry by-products and antimicrobial lactic acid bacteria. It was found that blackcurrant by-products inhibited all tested pathogens. The best formulation consisted of gelatin, raspberry by-products, and L. plantarum LUHS135, which exhibited the highest overall acceptability and induced the highest intensity of the emotion "happy".
Article
Plant Sciences
Aiste Balciunaitiene, Mindaugas Liaudanskas, Viktorija Puzeryte, Jonas Viskelis, Valdimaras Janulis, Pranas Viskelis, Egidijus Griskonis, Virginija Jankauskaite
Summary: This study successfully synthesized silver nanoparticles using plant extracts, showing their advantages of low toxicity and low production cost. The synthesized nanoparticles were characterized and analyzed by various methods, and compared with the plant extracts in terms of antioxidative and antimicrobial activities. The results demonstrate that the silver nanoparticles exhibit superior performance in both antioxidative and antimicrobial activities.
Article
Food Science & Technology
Paulina Streimikyte, Jurgita Kailiuviene, Edita Mazoniene, Viktorija Puzeryte, Dalia Urbonaviciene, Aiste Balciunaitiene, Theodore Daniel Liapman, Zygimantas Laureckas, Pranas Viskelis, Jonas Viskelis
Summary: This study compares the biochemical composition of different enzyme-assisted water extracts of A. sativa and evaluates their microbial growth and antimicrobial properties. The results show that enzyme-assisted extraction significantly increases the content and antioxidant activity of the extracts, and produces favorable antimicrobial properties.
Article
Plant Sciences
Viktorija Puzeryte, Pranas Viskelis, Aiste Balciunaitiene, Paulina Streimikyte, Jonas Viskelis, Dalia Urbonaviciene
Summary: This study comprehensively examines the biochemical and phytochemical profiles of different parts of the Aralia cordata plant, with a focus on its stem and berries as excellent sources of anthocyanins and antioxidants. The results suggest that Aralia cordata has great potential for various health-promoting applications.
Article
Plant Sciences
Aiste Balciunaitiene, Paulina Streimikyte, Viktorija Puzeryte, Jonas Viskelis, Zaneta Streimikyte-Mockeliune, Zaneta Mazeliene, Vaide Sakalauskiene, Pranas Viskelis
Summary: Enzyme-assisted extraction is a mild and environmentally-friendly method for releasing bioactive compounds and sugars, which are essential for the green synthesis of silver nanoparticles. In this study, plant and fungal extracts were used to synthesize AgNPs, and the synthesized nanoparticles were characterized by physicochemical and morphological analysis. The results showed that the enzyme-assisted extracts exhibited higher antibacterial activity than the crude extracts.
Article
Plant Sciences
Danguole Juskeviciene, Audrius Radzevicius, Pranas Viskelis, Nijole Marockiene, Rasa Karkleliene
Summary: This study evaluated the morphological features, amount of essential oil, and productivity of 10 basil cultivars grown under different conditions. The investigation found that growing conditions influenced most of the parameters, with greenhouse cultivation resulting in higher essential oil accumulation.
Article
Chemistry, Multidisciplinary
Tomas Liubertas, Liudas Jonas Poderys, Vilma Zigmantaite, Sandrija Capkauskiene, Giedrius Trakimas, Kazimieras Pukenas, Pranas Viskelis
Summary: Short-term studies have shown positive effects of dietary nitrate supplementation on cardiovascular system, exercise efficiency, and immune function. However, concerns about cancer and adverse hormonal effects have persisted. This study examined the long-term effects of potassium nitrate (KNO3) on mice and found that lifelong supplementation had no detrimental effects on survival and may have prevented organ aging.
APPLIED SCIENCES-BASEL
(2023)
Article
Nutrition & Dietetics
Jolita Stabrauskiene, Mindaugas Marksa, Liudas Ivanauskas, Pranas Viskelis, Jonas Viskelis, Jurga Bernatoniene
Summary: Citrus fruits, especially grapefruit, have been extensively studied for their antioxidant properties and potential health benefits in preventing and treating chronic diseases. A novel method using cyclodextrin complexes has been developed to increase the extraction yield of flavanones from grapefruit. This method improves the efficiency and cost-effectiveness of the extraction process, resulting in higher yields of beneficial compounds.
Article
Nutrition & Dietetics
Tomas Liubertas, Jonas Liudas Poderys, Vilma Zigmantaite, Pranas Viskelis, Audrius Kucinskas, Ramune Grigaleviciute, Jonas Jurevicius, Dalia Urbonaviciene
Summary: The study aimed to investigate the effect of potassium nitrate (KNO3) supplementation in a mouse model. The results showed that KNO3 improved the physiological properties of mouse muscles and had potential benefits in muscle-related issues. This study contributes to a better understanding of the molecular changes in muscles following nutritional intervention and may help develop strategies and products designated to treat muscle-related issues.
Article
Food Science & Technology
Paulina Zavistanaviciute, Jolita Klementaviciute, Dovile Klupsaite, Egle Zokaityte, Modestas Ruzauskas, Vilija Buckiuniene, Pranas Viskelis, Elena Bartkiene
Summary: This study developed marinade formulas using by-products from various industries and applied them to lamb meat to improve safety and quality. The fermentation times were selected based on pH values and LAB counts. The selected marinades showed antimicrobial activity against pathogens and improved the characteristics of lamb meat. The M-AW(Lc)AP and M-AW(Lu)AP formulas achieved the highest overall acceptability, tenderness, and water holding capacity compared to the control samples.
Review
Horticulture
Aistis Petruskevicius, Jonas Viskelis, Dalia Urbonaviciene, Pranas Viskelis
Summary: Due to global crises and lifestyle trends, anthocyanin-rich fruits are gaining attention for their medicinal qualities. Studies have shown that higher anthocyanin consumption is associated with health benefits, with potential in treating fever and neurodegenerative processes. Anthocyanins in fruit extracts have antimicrobial and antiviral properties, including against the SARS-CoV-2 virus. This review aims to identify fruit species with high anthocyanin extraction potential, overview their antimicrobial and antiviral capabilities, and discuss sample preparation and extraction methods.
Article
Food Science & Technology
Vytaute Starkute, Justina Lukseviciute, Dovile Klupsaite, Ernestas Mockus, Jolita Klementaviciute, Joao Miguel Rocha, Fatih Ozogul, Modestas Ruzauskas, Pranas Viskelis, Elena Bartkiene
Summary: The aim of this study was to utilize raspberry, blueberry, and elderberry industry by-products for unripened cow milk curd cheese enrichment. The BIBs showed desirable antimicrobial and antioxidant activities. Adding BIBs to U-CC increased the content of total phenolic compounds and the DPPH-radical scavenging activity. The BIB-enriched U-CC also exhibited changes in fatty acid composition, biogenic amine content, volatile compounds, and enterobacteria number. Overall acceptability of U-CC with BIBs was similar, but emotional response varied.
Article
Plant Sciences
Audrone Ispiryan, Ramune Bobinaite, Dalia Urbonaviciene, Kristina Sermuksnyte-Alesiuniene, Pranas Viskelis, Astrida Miceikiene, Jonas Viskelis
Summary: The green course is gaining relevance in Europe, with increasing suggestions for improvement. This study examined oils from 16 raspberry variety seeds and compared their yields and fatty acid contents. Different oil extraction methods were also compared and analyzed for their yield, colors, fatty acids content and composition, kinematic and dynamic viscosity, and economic profitability.
Article
Plant Sciences
Audrone Ispiryan, Jonas Viskelis, Pranas Viskelis, Dalia Urbonaviciene, Lina Raudone
Summary: This research demonstrates the significance of differentiating plant parts in food processing by evaluating the chemical composition and mineral contents, phenolic compounds, and antioxidant activity of different parts of the raspberry. The study reveals that raspberry plant parts represent a potential source of natural food ingredients and can provide healthy properties to food as additives.
