Article
Food Science & Technology
Avilene Rodriguez Lara, Maria Dolores Mesa-Garcia, Karla Alejandra Damian Medina, Rosa Quirantes Pine, Rafael A. Casuso, Antonio Segura Carretero, Jesus Rodriguez Huertas
Summary: Chia seeds are rich sources of various macro and micronutrients associated with health benefits, making them potential functional foods. The composition of chia seeds varies depending on factors such as variety, origin, climate, and soil. Studies have shown that dark chia seeds from Mexico contain high levels of fiber, omega-3 polyunsaturated fatty acids, essential amino acids, and antioxidant phenolic compounds, suggesting their potential use in the development of functional foods and dietary supplements.
Article
Plant Sciences
Parul Gupta, Matthew Geniza, Sushma Naithani, Jeremy L. Phillips, Ebaad Haq, Pankaj Jaiswal
Summary: This study conducted a comprehensive transcriptome atlas of Chia using RNA sequencing, identifying a large number of gene transcripts and analyzing their expression patterns in different tissues and growth stages. Potential genetic markers were also discovered from the analysis of the transcripts. This provides important genomic resources for basic research and genetic breeding of Chia.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano, Juan Aspromonte, Emanuela Trovato, Giorgia Purcaro, Paola Dugo, Luigi Mondello, Marco Beccaria
Summary: This study comprehensively characterized the chemical components of Chia seed oil, including fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols. Different analytical methods such as reversed phase liquid chromatography (RP-LC), gas chromatography (GC), and mass spectrometry (MS) were employed for the analysis of these components. The results showed that Chia seed oil contained high levels of antioxidant tocopherols and essential fatty acids, especially alpha-linolenic acid and linoleic acid. Additionally, this study provided new insights into the composition of FFAs and certain classes of carotenoids in Chia seed oil.
Article
Chemistry, Applied
Marta Mesias, Pablo Gomez, Elena Olombrada, Francisco J. Morales
Summary: The formation of acrylamide in chia seeds during thermal processing depends on the processing conditions and the physical integrity of the seeds. Acrylamide first forms on the coat of the seed, then gradually accumulates in the inner part and is efficiently retained by the pericarp.
Article
Food Science & Technology
Jie Hong Chiang, Dayna Shu Min Ong, Felicia Siew Kay Ng, Xin Yi Hua, Wesley Li Wen Tay, Christiani Jeyakumar Henry
Summary: Polysaccharides derived from plant seeds like Chia, particularly chia mucilage (CM), have gained attention in the food industry for their unique functional properties. This review provides an overview of the isolation process of CM, including parameters and yields obtained, as well as discussions on its application as ingredient replacers in various foods. The study emphasizes the importance of understanding the functional properties of CM for its potential increased utilization in food products.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biology
Gerardo Alejo-Jacuinde, Hector-Rogelio Najera-Gonzalez, Ricardo A. Chavez A. Montes, Cristian D. Gutierrez D. Reyes, Alfonso Carlos Barragan-Rosillo, Benjamin Perez Sanchez, Yehia Mechref, Damar Lopez-Arredondo, Lenin Yong-Villalobos, Luis Herrera-Estrella
Summary: This study presents a chromosome-level reference genome for chia and analyzes the transcriptome, proteome, and metabolome to uncover the molecular basis of the unique characteristics of chia seeds. Chia is an emerging crop with functional food properties, but the genetic basis for traits like seed mucilage and polyphenol content remains unclear.
COMMUNICATIONS BIOLOGY
(2023)
Article
Plant Sciences
Daniel Cabrera-Santos, Cesar A. Ordonez-Salanueva, Salvador Sampayo-Maldonado, Jorge E. Campos, Alma Orozco-Segovia, Cesar M. Flores-Ortiz
Summary: Temperature is the main factor influencing the germination of chia seeds, with the optimum temperature range being around 30 degrees Celsius. Higher temperatures above 35 degrees Celsius significantly reduce germination rate. Non-linear models (B models) can be used to estimate the cardinal temperatures of chia seeds.
Review
Plant Sciences
Vanessa Dos Santos Chiappetta Nogueira Salgado, Lilia Zago, Adriane Elisabete Costa Antunes, Roberta Fontanive Miyahira
Summary: Chia seeds, native to Mexico and Guatemala, have gained popularity worldwide for their nutritional and functional properties. Germination of chia seeds has the potential to enhance these properties by increasing phenolic compounds and antioxidant capacity, while reducing antinutritional factors. The production of mucilage during germination requires specific conditions. Some countries recommend a plant-based diet to promote the consumption of bioactive compounds and nutrients, such as germinated seeds. Studies have shown that germination of chia seeds can increase protein, fiber, and phenolic compounds. In conclusion, germination of chia seeds is favorable for improving their health benefits and nutritional value, but proper adjustment of germination parameters and evaluation of microbiological risks are necessary.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Food Science & Technology
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado
Summary: The study shows that adding chia seeds or chia flour to gluten-free bread significantly increases the protein content and improves the nutritional quality of the bread. Chia seeds have a beneficial effect on the specific volume and overall score of the bread, while chia flour provides greater firmness and less mass loss during baking. Consumers widely accept gluten-free bread with 4% chia flour and 6% chia seeds, indicating a positive impact of chia on the quality of gluten-free bread.
Article
Biochemistry & Molecular Biology
Ahlem Meziadi, Navid Zuberi, Hendrick W. de Haan, Marc A. Gauthier
Summary: This study reveals that the inefficiency of bioconjugation reactions, such as protein PEGylation, is caused by the excluded volume effect (EVE) between methoxy poly(ethylene glycol) (mPEG) and proteins. The researchers found that this EVE leads to the self-assembly of proteins and reactive mPEG into separate protein-rich and mPEG-rich domains. By adding unreactive low-molecular weight mPEG as a co-solvent, the association between the larger protein and reactive mPEG can be promoted, resulting in improved reaction efficiency.
Article
Food Science & Technology
Nidia del Carmen Quintal-Bojorquez, Leydi Maribel Carrillo-Cocom, Alan Javier Hernandez-Alvarez, Maira Rubi Segura-Campos
Summary: The study found that protein fractions from Salvia hispanica have anticancer activity, with the <1 kDa protein fraction showing the most significant effect on cancer cell viability at 1 mg/ml. The peptide KLKKNL with potential anticancer activity was selected, indicating the potential of protein fractions as an adjuvant option for cancer treatment.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Luciana de Abreu Silva, Barbara Julia Fonseca Verneque, Ana Paula Lucas Mota, Camila Kummel Duarte
Summary: Chia, a plant native to southern Mexico and northern Guatemala, has high nutritional value and is rich in PUFAs, protein, dietary fiber, and bioactive compounds. Research suggests that chia consumption may improve insulin resistance, disordered lipid profiles, glucose tolerance, and adiposity. The intake of chia seeds appears to have a neutral or beneficial effect on some markers of the lipid and fatty acid profile.
Article
Biochemistry & Molecular Biology
Marcella Duarte Villas Mishima, Luiz Carlos Maia Ladeira, Barbara Pereira da Silva, Renata Celi Lopes Toledo, Thomas Valente de Oliveira, Neuza Maria Brunoro Costa, Hercia Stampini Duarte Martino
Summary: The reduction in estrogen levels is associated with increased risk factors for cardiovascular disease development. Chia consumption has been found to improve biometric parameters of the heart, antioxidant activity, and maintain mineral and ATPase content, showing cardioprotective effects but not completely reversing the detrimental effects of ovariectomy.
Review
Food Science & Technology
Martin Mondor
Summary: This review discusses the extraction process, composition, and attributes of chia oil, as well as the valorization of its by-product. The valorization includes the production of protein ingredients, extraction of phenolic compounds, supplementation in various food products, and use as a fat replacer and stabilizer. Chia gum extracted from chia cake has also been used in low-fat vegan mayonnaise and edible biodegradable films. The paper also presents future research directions.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Agronomy
Daniel Cabrera-Santos, Cesar A. Ordonez-Salanueva, Salvador Sampayo-Maldonado, Jorge E. Campos, Alma Orozco-Segovia, Cesar M. Flores-Ortiz
Summary: Temperature affects chia seed imbibition, germination, and fatty acid composition, with the optimal temperature being 30 degrees Celsius for viability and germination rate, and 20 degrees Celsius for fatty acid concentrations. Isomer formation at 30 degrees Celsius is related to homeoviscous cell membrane adaptation.
Article
Biotechnology & Applied Microbiology
Paz Garcia-Garcia, Gloria Fernandez-Lorente, Jose M. Guisan
Summary: A novel procedure for enzyme immobilization and stabilization is proposed through the multipoint covalent attachment of bi-molecular enzyme aggregates. Enzyme aggregation not only stabilizes enzymes, but also allows for higher stability compared to isolated enzymes. This method proves to be effective in enhancing enzyme stability for various applications.
JOURNAL OF BIOTECHNOLOGY
(2021)
Review
Chemistry, Analytical
Shipeng Gao, Jose M. Guisan, Javier Rocha-Martin
Summary: This review discusses the importance of stepwise covalent conjugation in the fabrication of high-efficiency immunosensors, emphasizing the well-orientation of full-length IgGs onto the sensing platform. By combining non-covalent adsorption and covalent conjugation, IgGs can be fixed in a specific orientation, crucial for biosensing efficiency.
ANALYTICA CHIMICA ACTA
(2022)
Review
Chemistry, Multidisciplinary
Francois Samalens, Martin Thomas, Marion Claverie, Natalia Castejon, Yi Zhang, Thierry Pigot, Sylvie Blanc, Susana C. M. Fernandes
Summary: The ocean is an abundant source of biodiversity and natural polymers, which have attracted attention from both scientists and industries due to their renewable nature and appealing properties. These marine biopolymers offer opportunities for the development of bio-based materials and the reduction of plastic pollution in marine ecosystems. However, the biodegradation processes of marine biopolymers and biopolymer-based materials in the marine environment still require further investigation.
Article
Chemistry, Multidisciplinary
Jose M. Guisan, Gloria Fernandez-Lorente, Javier Rocha-Martin, Daniel Moreno-Gamero
Summary: This review discusses different strategies for the preparation of efficient and robust immobilized biocatalysts, including immobilization on pre-existing porous supports, multipoint covalent attachment on support surfaces, and additional stabilization through physical or chemical modification with polymers. These strategies can be easily developed and result in stabilizations ranging between 1000 and 100,000 folds compared to diluted soluble enzymes.
CURRENT OPINION IN GREEN AND SUSTAINABLE CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Santiago Guisan-Ceinos, Alexandra R. Rivero, Fernando Romeo-Gella, Silvia Simon-Fuente, Silvia Gomez-Pastor, Natalia Calvo, Alejandro H. Orrego, Jose Manuel Guisan, Ines Corral, Francisco Sanz-Rodriguez, Maria Ribagorda
Summary: This study presents the synthesis, photophysical properties, and biological application of non-toxic 3-azo-conjugated BODIPY dyes as masked fluorescent biosensors for detecting hypoxia-like conditions. The research provides a simple synthetic method and reveals the reduction process and fluorescent characteristics of these dyes through experiments and calculations. A practical enzymatic protocol has also been developed for evaluating these probes.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2022)
Article
Chemistry, Multidisciplinary
Colin McReynolds, Amandine Adrien, Natalia Castejon, Susana C. M. Fernandes
Summary: Deep eutectic solvents (DES) are emerging solvents that have versatile applications in processing marine biomass. They can extract substances and synthesize materials from marine biomass, and have the potential for future development. Despite some challenges, they are promising systems for marine biomass processing.
GREEN CHEMISTRY LETTERS AND REVIEWS
(2022)
Review
Polymer Science
Unnimaya Thalakkale Veettil, Sheila Olza, Elodie Bascans, Natalia Castejon, Amandine Adrien, Rut Fernandez-Marin, Corinne Nardin, Susana C. M. Fernandes, Nelly Brugerolle de Fraissinette
Summary: This article introduces the Special Issue entitled 'Women in Polymer Science and Technology: Biopolymers' and highlights the contributions of women in the field of biopolymer science and technology in the past 20 years. It covers research on various natural polymers as well as the discovery of new polysaccharides and enzymes, providing a crucial foundation for the development of the next generation of scientists in this field.
Article
Biochemistry & Molecular Biology
Natalia Castejon, Doris Marko
Summary: This study evaluated the feasibility of using enzyme-based methods in combination with ultrasounds as green approaches to extract omega-3 lipids from microalgae. It was found that the use of Saczyme (R) enzyme achieved a comparable lipid yield to the traditional Folch method. GC-MS analysis showed that the green approaches did not affect the fatty acid profile. Additionally, the extracted lipids exhibited selective inhibition on colon carcinoma cells.
Review
Food Science & Technology
Cristina Blanco-Llamero, Joel Fonseca, Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Francisco J. Senorans, Eliana B. Souto
Summary: Nutraceuticals formulated from natural sources have gained attention for their therapeutic value, but their instability and low bioavailability pose limitations. Encapsulation in lipid nanoparticles is essential to enhance stability and ensure the expected therapeutic effects.
Review
Biochemistry & Molecular Biology
Ruth M. Galindo-Camacho, Cristina Blanco-Llamero, Raquel da Ana, Mayra A. Fuertes, Francisco J. Senorans, Amelia M. Silva, Maria L. Garcia, Eliana B. Souto
Summary: This article reviews the challenges in the treatment of age-related macular degeneration (AMD), innovative nanoformulations, 3D bioprinting, and techniques for monitoring progress.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Analytical
Shipeng Gao, Rebeca M. Torrente-Rodriguez, Maria Pedrero, Jose M. Pingarron, Susana Campuzano, Javier Rocha-Martin, Jose M. Guisan
Summary: This work focuses on improving the performance of immunosensors by studying the conjugation of magnetic nanoparticles (MNPs) with antibodies. By using suitable linkers and manipulation of oxidation variables, stable antibody-MNP conjugates were prepared with optimal analytical performance. The study also found that polyaldehyde-dextrans were superior to polycarboxylated-dextrans as multivalent antibody crosslinkers, and immunosensors constructed with carboxylated magnetic microbeads outperformed MNPs-based immunoplatforms.
Article
Food Science & Technology
Cristina Blanco-Llamero, Ruth M. Galindo-Camacho, Joel Fonseca, Antonello Santini, Francisco J. Senorans, Eliana B. Souto
Summary: Microalgae are a new source of bioactive compounds with health-promoting properties, and can be considered as a valuable alternative to fish and krill oils. In this study, the extract of the microalga Nannochloropsis gaditana was obtained and analyzed. The optimal lipid nanoparticle formulation was developed using a factorial design approach. The developed formulations were found to be stable and had an encapsulation efficiency over 60%.
Article
Engineering, Chemical
Hafsa Yaiche Achour, Cristina Blanco Llamero, Sid Ahmed Saadi, Noureddine Bouras, Abdelghani Zitouni, Javier Senorans
Summary: In recent years, various methods have been studied for the extraction of natural carotenoids. Conventional methods often require a large amount of solvents and a lengthy extraction process. However, pressurized liquid extraction has shown promising results. This study focused on the extraction of carotenoids from the green and orange biomasses of microalga Dunaliella salina DunaDZ1 using different organic solvents and temperatures. The results showed that higher temperatures had a positive effect on extraction yield, while the best antioxidant activity was obtained at a specific temperature and with a certain solvent.
PERIODICA POLYTECHNICA-CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Physical
Gonzalo Berzal, Martin Garcia-Gonzalez, Natalia Castejon, Paz Garcia-Garcia, Gloria Fernandez-Lorente, Francisco J. Senorans
Summary: In this study, borage oil was used as the main source of GLA to obtain ethyl esters through enzymatic ethanolysis using immobilized enzymes. The results showed that the conversion yield of borage oil ethanolysis catalyzed by the immobilized TLL was similar to the chemical pathway. When used in a solvent-free system, the immobilized biocatalyst achieved a high FAEE yield and could be reused multiple times.
Article
Food Science & Technology
Hafsa Yaiche Achour, Cristina Blanco Llamero, Sid Ahmed Saadi, Abdelghani Zitouni, Fransisco Javier Senorans
Summary: Microalgae are considered a potential environmentally friendly alternative source of bioactive compounds. This study evaluated the carotenoid composition and antioxidant activity of green and orange biomasses from a new Dunaliella salina strain isolated from an Algerian Salt Lake. The findings showed that ultrasound-assisted extraction with ethyl acetate produced the extract with the highest antioxidant activity.
ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
