Article
Food Science & Technology
Yu Fu, Wanning Liu, Olugbenga P. Soladoye
Summary: Flavonoids, a group of phytochemicals with diverse bioactivities, are widely distributed in plant-based foods. Food processing can have both positive and negative impacts on the stability and bioactivity of flavonoid compounds. Different processing methods may affect flavonoid content and antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
M. Graca Dias, Grethe Iren A. Borge, Kristina Kljak, Anamarija I. Mandic, Paula Mapelli-Brahm, Begona Olmedilla-Alonso, Adela M. Pintea, Francisco Ravasco, Vesna Tumbas Saponjac, Jolanta Sereikaite, Liliana Vargas-Murga, Jelena J. Vulic, Antonio J. Melendez-Martinez
Summary: Studies show that diets rich in carotenoid have positive effects on health. This research established a carotenoid content database of foods in the European market and emphasized the importance of integrating nutritional standards and promoting biodiversity in agricultural choices.
Article
Agronomy
Barbara Fraszczak, Monika Kula-Maximenko
Summary: By growing 28 microgreens crops under fully controlled conditions in different light sources, it was found that red light significantly increased the fresh and dry weights of more than half of the species, while the light spectrum had a lesser influence on the length of the plants. Nasturtium showed particularly strong growth performance compared to other species.
Article
Food Science & Technology
Fatma Boukid, Cristina M. Rosell, Massimo Castellari
Summary: This article summarizes the feasibility of pea protein as an alternative to traditional proteins, focusing on the production and characteristics of pea protein, as well as its application efficiency and challenges in food production. Research indicates that modulation of processing steps can enable the design of high-quality pea protein rich food and beverages.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Yilin Xing, Jiaqi Ma, Qimeng Yao, Xuemin Chen, Jiachen Zang, Guanghua Zhao
Summary: This study investigated the effect of thermal treatment on the structure and function of pea seed ferritin (PSF) during the production of pea seed milk. The results showed that thermal treatment significantly changed the structure and function of PSF, but the shell-like structure of PSF remained intact. Interestingly, thermal-treated PSF exhibited a higher iron absorption rate compared to untreated PSF at the same protein concentration.
Article
Food Science & Technology
Basheer Aaliya, Kappat Valiyapeediyekkal Sunooj, Muhammed Navaf, Plachikkattu Parambil Akhila, Cherakkathodi Sudheesh, Shabir Ahmad Mir, Sarasan Sabu, Abhilash Sasidharan, Moe Theingi Hlaing, Johnsy George
Summary: Researchers are continuously discovering microbial control technologies for global food safety. Combining traditional and novel food processing methods is an effective way to combat microbial contamination in food products.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
R. Sutter, M. Assad-Bustillos, E. Windhab
Summary: Plant-based model cheeses made from pea protein isolate (PPI), zein and zein/PPI blends were analyzed for their viscoelastic and lubrication properties. Formulations containing PPI formed a stable gel upon heating, while zein-based cheeses showed potential for structure weakening. All formulations reduced friction coefficients compared to HEPES-buffer, with zein-containing formulations showing less reduction as zein content increased. Inclusion of κC or CC did not significantly affect the lubrication properties of PPI formulations.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sitian Zhang, Jay Han, Lingyun Chen
Summary: High pressure processing (HPP) is a non-thermal food preservation technology that has gained interest in protein processing. This study systematically investigated the effects of high-pressure level, treatment time, protein concentration, and sample pH on the microstructure and strength of pea protein gel. The pH played a crucial role in determining the gel properties, with hydrophobic interactions leading to compact gels at pH 5 and hydrogen bonding leading to elastic gels at pH 7. Pea protein gels with tunable properties, mimicking the textures of jelly, pudding, and tofu products, were prepared using HPP. The potential applications of HPP-treated pea protein gels in frozen food products were also demonstrated.
FOOD HYDROCOLLOIDS
(2023)
Review
Biochemistry & Molecular Biology
Luisa Muratori, Federica Fregnan, Monica Maurina, Kirsten Haastert-Talini, Giulia Ronchi
Summary: Peripheral nerve injuries can lead to loss of motor and sensory function, and current methods for nerve regeneration have limited success. A potential approach for enhancing peripheral nerve regeneration is through improving diet and lifestyle, and consuming polyphenols.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Kamran Iranshahi, Marios Psarianos, Donato Rubinetti, Daniel I. Onwude, Oliver K. Schlueter, Thijs Defraeye
Summary: Electrohydrodynamic (EHD) drying is an energy-efficient method suitable for drying heat-sensitive biomaterials. However, its drying rate needs improvement for industrial applications. This study evaluated the impact of different pre-treatment methods on the drying kinetics, energy consumption, and product quality of EHD-dried apple slices. Only pulsed electric field (PEF) pre-treatment significantly reduced drying time, but resulted in higher browning index. Other quality attributes were not significantly affected.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Review
Nutrition & Dietetics
Rahil Malekipoor, Stuart K. Johnson, Rewati R. Bhattarai
Summary: Lupin kernel fibre (LKF), a dietary fiber with multiple health benefits, shows potential applications in improving metabolic diseases. However, further research is needed to explore the effects of non-thermal methods on its production and health outcomes.
Review
Food Science & Technology
Ricardo A. Wu, Hyun-Gyun Yuk, Donghong Liu, Tian Ding
Summary: This article discusses the cross-protection response and possible molecular mechanisms of foodborne pathogens under acid stress, as well as the threat to food safety. Exposure to acid conditions may induce cross-protection against heat, cold, osmotic, antibiotic, disinfectant, and non-thermal technology stress. Understanding the cross-protection mechanisms in different bacterial species, stress conditions, and food matrixes can help reduce potential food safety risks.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Alexandra E. Hall, Carmen Moraru
Summary: The study found that both high pressure processing and heat treatment can denature pulse proteins and increase their surface hydrophobicity, leading to changes in emulsifying and foaming properties. Different types of pulse proteins and treatment methods have varying effects on these properties. Both treatments resulted in strong gels in 15g/100g samples, with the heat-induced gels having greater strength compared to pressure-induced gels.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Luis Briceno Berru, Patricia Glorio-Paulet, Clara Basso, Alessio Scarafoni, Felix Camarena, Alyssa Hidalgo, Andrea Brandolini
Summary: The study evaluated the morphological characteristics, chemical composition, tocopherol and carotenoid contents of the seeds of 33 Andean lupin ecotypes from different Peruvian regions. Significant differences were found among the Andean ecotypes, with higher protein, lipid, and tocopherol contents compared to L. albus and L. angustifolius. Thus, suggesting that L. mutabilis has nutritional characteristics suitable for modern food trends.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Thermodynamics
Patipat Thanompongchart, Pakamon Pintana, Nakorn Tippayawong
Summary: This study investigated the application of ultrasonic vibration to pineapple drying and found that it can increase the dehydration rate at low temperatures, thus preserving the nutrients in the fruit. Combining ultrasonic vibration with a solar dryer can reduce drying time and increase the evaporation rate.
CASE STUDIES IN THERMAL ENGINEERING
(2022)
Article
Toxicology
Hansruedi Glatt, Wolfram Engst, Simone Florian, Monika Schreiner, Chimgee Baasanjav-Gerber
Summary: Research has found that consuming Brassica vegetables can lead to the formation of DNA adducts in animal models. These adducts can be attributed to specific phytochemicals. Steaming the vegetables may result in higher levels of adducts in the large intestine due to inactivation of the enzyme responsible for activating the phytochemicals.
ARCHIVES OF TOXICOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Amy Schmiedeskamp, Monika Schreiner, Susanne Baldermann
Summary: This study investigated the potential to increase carotenoid contents in food by choosing food with naturally high carotenoid contents and utilizing thermal processing methods that maintain their stability. Results showed significant variations in carotenoid contents among different colored carrot cultivars, and air frying and deep frying processes led to a significant decrease in total carotenoid contents.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Hafiz Rehan Nadeem, Saeed Akhtar, Piero Sestili, Tariq Ismail, Susanne Neugart, Muhammad Qamar, Tuba Esatbeyoglu
Summary: This study investigated the cytotoxicity of basil at different growth stages and found that it was influenced by the stage of growth and concentration of extracts. Ethanol extracts showed the highest content of plant secondary metabolites and antioxidant activity. LC-ESI-MS/MS analysis revealed the presence of known health-promoting and therapeutic compounds in ethanol extracts of basil.
Article
Food Science & Technology
Holger Hoffmann, Susanne Baldermann, Melanie Wiesner-Reinhold, Manuela M. Bergmann, Tilman Grune, Franziska S. Hanschen
Summary: This study investigated the bioavailability and metabolism of longer-chain epithionitriles in Brassica vegetables. Human participants consumed a beverage rich in specific epithionitriles and urine and blood samples were analyzed. The metabolites were identified and quantified using UHPLC-TOF-MS, and the standards for these metabolites were synthesized and confirmed. The results suggest different metabolism pathways for different epithionitriles.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Plant Sciences
Katja Frede, Sara Winkelmann, Linda Busse, Susanne Baldermann
Summary: This study investigated the effects of different LED spectra on the carotenoid metabolism in five different Brassica sprouts. It was found that there were genus-specific changes in plant weight, photosynthetic pigment levels, and transcript levels. The combination of blue & white LEDs increased the transcript levels of carotenoid biosynthesis genes in most Brassica sprouts, and also enhanced carotenoid levels in pak choi.
Review
Agriculture, Multidisciplinary
Frederike Sonntag, Huihui Liu, Susanne Neugart
Summary: UV irradiation has been used to reduce decay, delay ripening, and delay senescence in postharvest vegetables. It affects appearance, microbial load, respiration rate, enzymatic antioxidant system, and various bioactive compounds. It has the potential to increase antioxidant activity, delay yellowing and senescence, trigger defense responses, and reduce decay and diseases.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Plant Sciences
Maria Fitzner, Monika Schreiner, Susanne Baldermann
Summary: Given its limited land and water use and the changing climate conditions, indoor farming of halophytes has a high potential to contribute significantly to global agriculture in the future. This study investigated the effects of light regime and salt treatment on the yield and pigment content of three halophyte species. The results showed that the interaction between light regime and salt treatment modulates the content of photosynthetic pigments, highlighting the potential applications of indoor farming for halophyte cultivation.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Vanessa Harbart, Katja Frede, Maria Fitzner, Susanne Baldermann
Summary: With the increasing world population and limited land, there is a need for higher productivity and nutritional value of food crops. This study investigates the regulation of carotenoid and flavonoid metabolisms in lettuce and highlights the importance of environmental conditions in optimizing crop quality.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Applied
Maria Fitzner, Monika Schreiner, Susanne Baldermann
Summary: To ensure food security in the face of urbanization, water scarcity, and climate change, sustainable and resilient agri-food systems are necessary. Saline indoor farming provides a resource-saving water management strategy and flexible use of urban production areas. This study evaluated the plant performance and nutritional properties of five halophyte species in saline indoor farming with different salinities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Analytical
Vanessa Harbart, Bernd Hoenig, Susanne Baldermann
Summary: Antifogging additives, commonly used in food packaging and agricultural films, prevent water droplets from forming on the inside of the film. A method based on GC-MS was developed to determine the hydrophobic fatty acid component of these additives. The method showed good recovery rates and low effort sample preparation. It can be used to detect additive fatty acids and leached antifogging additives in various matrices.
MICROCHEMICAL JOURNAL
(2023)
Article
Biochemistry & Molecular Biology
Martin Weiland, Caspar Friedrich Wessler, Thomas Filler, Johannes Glaab, Neysha Lobo Ploch, Ulrike Winterwerber, Melanie Wiesner-Reinhold, Monika Schreiner, Susanne Neugart
Summary: This study investigates the effects of UVB LED lights on lettuce cultivation and found that consistent UVB treatment in indoor farming systems led to a significant increase in desired flavonol glycosides and anthocyanin content compared to inconsistent treatment in greenhouses. The findings suggest that UVB LEDs can be recommended for the development of lighting systems in indoor farming and greenhouse approaches.
PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Katja Frede, Susanne Baldermann
Summary: This study found that the accumulation of carotenoids in pak choi sprouts increased under the irradiation of a combination of blue and white LEDs, possibly due to an up-regulation of the upper carotenoid biosynthetic pathway.
PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES
(2022)
Article
Food Science & Technology
Robin Tim Biermann, Linh T. Bach, Hans-Peter Klaering, Susanne Baldermann, Frederik Boernke, Dietmar Schwarz
Summary: In this study, a diversity panel of 14 tomato genotypes was evaluated for heat stress tolerance using a novel multivariate evaluation method. The results showed that more tolerant genotypes had less affected phenotypes upon stress adaptation. The use of cluster analysis and principal component analysis allowed for the identification and classification of heat stress tolerant genotypes. Additionally, the study suggested that leaf temperature measurement could be a more efficient alternative to gas exchange in larger heat stress screenings. Overall, this method provides a valuable tool for identifying and selecting abiotic stress tolerant plants, contributing to sustainable agriculture in the future.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
Article
Plant Sciences
Vanessa Harbart, Hans-Peter Klaering, Susanne Baldermann
Summary: Antifogging additives in greenhouse films can increase crop yield by improving light transmission, but their impact on phytochemical content requires further investigation.
JOURNAL OF APPLIED BOTANY AND FOOD QUALITY
(2022)
