Article
Chemistry, Applied
Brittnee L. Thirkield, Sivakumar Pattathil, Blanca E. Morales-Contreras, Michael G. Hahn, Louise Wicker
Summary: Sugar Beet Pectin was fractionated into six parts with increasing isopropanol from a commercial control. In a 14-day study, certain fractions showed stable particle size and zeta-potential. Different fractions exhibited varying binding responses in glycan-directed monoclonal antibodies reactions between early and later precipitating fractions.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
B. Bindereif, H. Eichhoefer, M. Bunzel, H. P. Karbstein, D. Wefers, U. S. van Der Schaaf
Summary: This study evaluated the relationship between molecular structure and emulsifying properties of acid-extracted sugar beet pectins. The neutral sugar side chain proportion showed a linear correlation with droplet sizes, while galactose content had negligible influence and branched arabinan content positively affected emulsification.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jiawei Lin, Huanqing Lei, Zhong Han, Xin-An Zeng
Summary: This study aimed to investigate the relationship between the emulsification performance of pectin and its macromolecular structure. The results showed that hydrothermal depolymerization improved the flexibility of citrus pectin and reduced the conformational flexibility of sugar beet pectin, leading to enhanced emulsification efficiency.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Maryam Jafarzadeh-Moghaddam, Rezvan Shaddel, Seyed Hadi Peighambardoust
Summary: The study compared the yield and quality of sugar beet pulp pectin obtained through conventional heating and ultrasound-assisted extraction (UAE). Results showed that UAE resulted in higher yield, better quality with higher degree of methyl esterification, molecular weight, and ferulic acid content, but lower galacturonic acid content. UAE pectin also exhibited higher lightness value and viscosity. The findings suggest that UAE could be a promising method with unique characteristics for obtaining pectin.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Benjamin Bindereif, Heike Petra Karbstein, Katharina Zahn, Ulrike Sabine van der Schaaf
Summary: The influence of the conformation of sugar beet pectin on its interfacial and emulsifying properties was investigated. The results showed that the compactness of the conformation affects the reduction rate of interfacial tension, adsorbed mass, and layer thickness. The required concentration of pectin for stabilizing oil droplets at specific pH conditions is also affected by the conformation.
Article
Chemistry, Applied
Jelena Surlan, Zita Seres, Ljubica Dokic, Veljko Krstonosic, Nikola Maravic
Summary: The influence of sodium chloride on the conformation and structure of sugar beet pectin in aqueous solutions was thoroughly characterized in this study. The relative viscosity and specific conductivity of the solutions decreased after the addition of sodium chloride, indicating changes in the pectin's conformation and structure. The addition of sodium chloride also affected the surface tension and zeta potential of the solutions. These findings suggest a possible transition from linear to globular conformation of the pectin macromolecular chain.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yongjie Zhou, Hui Niu, Tian Luo, Yonghuan Yun, Ming Zhang, Wenxue Chen, Qiuping Zhong, Hailing Zhang, Haiming Chen, Weijun Chen
Summary: The glycosylation with sugar beet pectin had a significant impact on the stability of coconut protein (CP)-stabilized emulsions, reducing the adsorption rate of CP and hindering the development of a viscoelastic network. The interaction between sugar beet pectin and CP enhanced the dilatational properties of the CP-absorbed layer.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Samuel J. Stubley, Olivier J. Cayre, Brent S. Murray, Isabel Celigueta Torres
Summary: Particle stabilized oil-in-water emulsions were fabricated using sugar beet pectin microgel particles with different crosslinking densities. The microgel particles showed improved physical stability compared to native sugar beet pectin, reducing droplet coarsening and creaming. The higher viscoelasticity of the microgel-stabilized emulsions was attributed to weak flocculation of droplets or the influence of the microgel on the aqueous phase.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jia-Wei Lin, Gui-Li Jiang, Cui-Xin Liang, Ye-Meng Li, Xing-Yi Chen, Xiao-Tong Zhang, Zhong-Sheng Tang
Summary: Research on using polysaccharides as hydrophobic bioactive carriers instead of proteins is limited. Sugar beet pectin (SBP), containing a small amount of protein, is a potential carrier for loading curcumin. In this study, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil.
Article
Food Science & Technology
Zengqing Li, Jun Xi, Haiming Chen, Weijun Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang
Summary: The present study investigated the effect of glycosylation with different sources of pectin on the properties of coconut protein isolate. The results showed that glycosylation significantly improved the solubility, surface properties, and emulsifying activity of the protein isolate. Citrus pectin and sugar beet pectin had the most significant effects.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Jiawei Lin, Zhong-sheng Tang, Charles S. Brennan, Xin-An Zeng
Summary: Sugar beet pulp (SBP), a by-product of the beet sugar industry, has potential functional properties as a clean-label food ingredient. This study optimized a food-grade approach for SBP micronization to be used as an emulsifier. Harsh thermal pretreatment and ultrasonication softened the particle structure of SBP, improving its breakage efficiency and solubility, which enhanced its emulsification and suspension stability.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Seyed Hadi Peighambardoust, Maryam Jafarzadeh-Moghaddam, Mirian Pateiro, Jose M. Lorenzo, Ruben Dominguez
Summary: This study compared the properties of pectin extracted from sugar beet pulp using subcritical water and conventional methods. Pectin extracted by SWE had higher chemical contents and lower molecular weight, but was similar to CE. Solutions of both pectins displayed Newtonian behavior at low concentrations.
Article
Food Science & Technology
Yingjie Xu, Jian Zhang, Jinmeng He, Ting Liu, Xiaobing Guo
Summary: The objective of this study was to investigate the changes in structure and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The study compared the structural changes and antioxidant activity between SBP and its degradation products. Results showed that the content of alpha-D-1,4-galacturonic acid (GalA) increased to 68.28% as the ultrasonic treatment time increased. The modified SBP showed improved antioxidant capacity and thermal stability after ultrasonic treatment.
Article
Chemistry, Applied
Jiawei Lin, Zhong-Sheng Tang, Jayani Chandrapala, Charles Stephen Brennan, Zhong Han, Xin-An Zeng
Summary: This work investigates the interaction between cellulose nanocrystal (CNC) and sugar beet pectin (SBP) and their performance in emulsion stabilization. It was found that SBP irreversibly adsorbs onto the CNC surface, mainly driven by hydrophobic interactions. A synergistic emulsification performance was observed with a mixture of SBP-coated CNC and free SBP, leading to smaller emulsion droplets. These findings provide a convenient way to modulate the emulsifying properties of CNC by changing the compositional formulation.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Nikola Maravic, Zita Seres, Veljko Krstonosic, Petar Dokic, Nemanja Teslic, Ljubica Dokic
Summary: This study provides a detailed characterization of sugar beet fiber aqueous solutions compared to sugar beet pectin and OSA maltodextrin. The results showed that sugar beet fibers have strong surface-active properties but have a smaller impact on viscosity compared to sugar beet pectin. Conductometric measurements revealed intermolecular bonding and possible embedding of OSA maltodextrin in the sugar beet fiber complex structure. These findings contribute to a better understanding of the fundamental characteristics of sugar beet fiber aqueous solutions and their potential application in food emulsion stabilization.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Lidia Delgado, Cristiano Garino, Francisco Javier Moreno, Jutta Zagon, Hermann Broll
Summary: The 'Farm-to-Fork' strategy aims to transition to a sustainable and fair food system. Insects, as ideal sources of protein, play an important role in agriculture. However, their entry into the EU market requires authorization and risk assessment. Insect farming is expanding in Europe, but consumers require comprehensive information and protection.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Applied
A. H. Cabrera-Ramirez, M. Gaytan-Martinez, E. Gonzales-Jasso, A. K. Ramirez-Jimenez, G. Velazquez, M. Villamiel, E. Morales-Sanchez
Summary: This study evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). The results showed that the popping process homogenized the characteristics of the flours, increased their viscosity, water absorption and solubility, reduced the syneresis, and improved the elasticity and stability of the gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Manuel Garrido-Romero, Antonia Montilla, F. Javier Moreno
Summary: The current public health framework emphasizes increasing fiber intake and decreasing simple sugar intake as part of a healthy diet. However, there is still a lack of information on the physicochemical properties and structural features of nondigestible carbohydrates, which prevents us from understanding the underlying causal mechanisms that lead to health benefits. Recent findings have shed light on the role of fiber viscosity and distal small intestinal digestion of carbohydrates in gastric emptying, postprandial glycemic response, and weight management. Moreover, the use of terpenoid glycosides, polyols, and rare sugars as simple sugar replacers poses challenges in meeting acceptable sensory properties and desired functionality in a single carbohydrate.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ines Calvete-Torre, Carlos Sabater, Susana Delgado, Patricia Ruas-Madiedo, Alicia Ruperez-Garcia, Antonia Montilla, F. Javier Moreno, Abelardo Margolles, Lorena Ruiz
Summary: Arabinoxylan (AX) and arabinoxylo-oligosaccharides (AXOS) are prebiotics that promote beneficial species in the human gut, such as bifidobacteria. Bifidobacterium longum and B. longum subsp. longum have the highest capability to metabolize complex AX substrates, while B. longum subsp. infantis also possesses some machinery related to AXOS metabolization. A differential carbohydrate free medium (CFM) supplemented with AX and AXOS was developed to selectively isolate novel probiotic bifidobacteria that can metabolize structurally complex AX-derived prebiotics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Genetics & Heredity
Jorge Novoa, Monica Chagoyen, Carlos Benito, F. Javier Moreno, Florencio Pazos
Summary: Scientific knowledge is rapidly accumulating in the biomedical literature, and PubMed is the go-to database for accessing biomedicine-related articles with over 36 million entries. To aid users in navigating through this vast amount of information, we have developed PMIDigest, an interactive tool that automatically summarizes large sets of PubMed articles. This tool allows for classification and sorting of articles based on various criteria, such as article type and citation-related figures. It also provides a visual representation of the distribution of MeSH terms and an interactive citation network for easy identification of article clusters and hub articles. Furthermore, this system can also process entries from other databases like Scopus or Web of Science.
Review
Microbiology
Cyrielle Payen, Annaelle Kerouanton, Jorge Novoa, Florencio Pazos, Carlos Benito, Martine Denis, Muriel Guyard, F. Javier Moreno, Marianne Chemaly
Summary: Considering the ban on antibiotics as growth stimulators in livestock, microbiota modulators provide an alternative solution to enhance animal performance. This review highlights the effect of different modulator families on gastrointestinal microbiota and host physiology in poultry, pigs, and ruminants. While microorganisms were extensively studied in poultry, micronutrients were the most investigated modulator family in pigs. Limited controlled trials for ruminants made it challenging to draw conclusions about the relevant modulators. However, probiotics, plants, minerals, and probiotics were shown to have beneficial effects on both phenotype and microbiota, indicating their potential for improving animal performance.
Article
Food Science & Technology
Ewen Mullins, Jean-Louis Bresson, Tamas Dalmay, Ian Crawford Dewhurst, Michelle M. Epstein, Leslie George Firbank, Philippe Guerche, Jan Hejatko, Francisco Javier Moreno, Hanspeter Naegeli, Fabien Nogue, Nils Rostoks, Jose Juan Sanchez Serrano, Giovanni Savoini, Eve Veromann, Fabio Veronesi, Michele Ardizzone, Giacomo De Sanctis, Silvia Federici, Antonio Fernandez, Andrea Gennaro, Jose Angel Gomez Ruiz, Tilemachos Goumperis, Dafni Maria Kagkli, Paolo Lenzi, Ana M. Camargo, Franco Maria Neri, Tommaso Raffaello
Summary: The genetically modified maize Bt11 x MIR162 x MIR604 x MON 89034 x 5307 x GA21 is a combination of six single events, which has been assessed for its safety in terms of food, feed, and environmental concerns. The evaluation concluded that this combination, as well as its 30 subcombinations, are as safe as conventional maize varieties and do not pose any risks to human and animal health or the environment.
Article
Food Science & Technology
Ewen Mullins, Jean-Louis Bresson, Tamas Dalmay, Ian Crawford Dewhurst, Michelle M. Epstein, Leslie George Firbank, Philippe Guerche, Jan Hejatko, Francisco Javier Moreno, Hanspeter Naegeli, Fabien Nogue, Nils Rostoks, Jose Juan Sanchez Serrano, Giovanni Savoini, Eve Veromann, Fabio Veronesi, Andrea Gennaro, Franco Maria Neri, Nikoletta Papadopoulou
Summary: The European Commission asked EFSA GMO Panel to assess new scientific information on maize MIR162 and its potential impact on male fertility. The information, provided by a European patent, suggests a link between the Vip3 protein expressed by MIR162 and a decrease in male fertility. However, the EFSA GMO Panel found limited evidence supporting this causal link and concluded that male fertility decrease would not affect the previous safety conclusions on MIR162 and stacked events.
Article
Food Science & Technology
Ewen Mullins, Jean Louis Bresson, Tamas Dalmay, Ian Crawford Dewhurst, Michelle M. Epstein, Leslie George Firbank, Philippe Guerche, Jan Hejatko, Francisco Javier Moreno, Hanspeter Naegeli, Fabien Nogue, Nils Rostoks, Jose Juan Sanchez Serrano, Giovanni Savoini, Eve Veromann, Fabio Veronesi, Michele Ardizzone, Ana M. Camargo, Antonio Fernandez, Tilemachos Goumperis, Paolo Lenzi, Aleksandra Lewandowska, Tommaso Raffaello, Franz Streissl
Summary: The applicant submitted data for the renewal of authorization application for genetically modified oilseed rape MS8, RF3 and MS8 x RF3, which included post-market environmental monitoring reports, literature evaluation, bioinformatic analyses, and additional documents. The GMO Panel concluded that there is no evidence of new hazards, modified exposure or scientific uncertainties in the renewal application. Therefore, the conclusions of the original risk assessment on oilseed rape MS8, RF3 and MS8 x RF3 remain unchanged.
Article
Materials Science, Ceramics
E. Rosado, R. Moreno
Summary: In this study, mullite-based scaffolds were prepared using different methods, and their effectiveness was evaluated by comparing their composition and microstructure. The results showed that the second method, with higher alumina concentration and larger reaction surface, was more effective in producing mullite structures.
Article
Materials Science, Ceramics
Sheila Moratal, Eduardo Rosado, Rut Benavente, Maria D. Salvador, Felipe L. Penaranda-Foix, Rodrigo Moreno, Amparo Borrell
Summary: Today, there is a need for industrial components that can withstand extreme conditions, particularly at temperatures higher than 1200°C for long periods. Advanced ceramic materials based on zircon-zirconia composites have the desired properties, but conventional sintering methods have high energy consumption and costs. This study aims to evaluate the effectiveness of non-conventional microwave sintering on zircon-zirconia powders obtained by colloidal methods, in order to obtain materials with superior properties.
CERAMICS INTERNATIONAL
(2023)
Review
Biotechnology & Applied Microbiology
Ana Munoz-Labrador, Oswaldo Hernandez-Hernandez, F. Javier Moreno
Summary: The rapid increase in the worldwide prevalence of obesity and certain non-communicable diseases has been mainly attributed to excessive sugar consumption. Sweeteners, as sugar substitutes, have fewer calories and stronger sweetness, making them valuable alternatives to sugar. Compounds found in Stevia rebaudiana and Siraitia grosvenorii have flavor advantages and various biological benefits.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Laura Plaza-Vinuesa, Ana Sanchez-Arroyo, F. Javier Moreno, Blanca de las Rivas, Rosario Munoz
Summary: Intestinal lactic acid bacteria can alleviate lactose maldigestion by promoting lactose hydrolysis. This study found that protein extracts from probiotic bacterium Lactiplantibacillus plantarum WCFS1 possess two metabolic pathways for lactose metabolism, involving β-galactosidase (β-gal) and 6P β-galactosidase (6P β-gal) activities. One of the proteins, Lp_3525, exhibited high 6P β-galactosidase activity and may play a role in lactose maldigestion management.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Ines Calvete-Torre, Carlos Sabater, Antonia Montilla, F. Javier Moreno, Sabino Riestra, Abelardo Margolles, Lorena Ruiz
Summary: Brewer's spent grain (BSG) is a by-product of brewing industries with rich nutritional value. Despite some initiatives, BSG is mainly used for animal feed and landfill due to its underexploited potential for human nutrition. BSG contains AX that can confer health benefits through modulating the gut microbiome. This study investigated the effects of BSG and AX fractions on the gut microbiota of two population groups. The results showed that different AX fractions had diverse modulatory capacities on the gut microbiome.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ewen Mullins, Jean-Louis Bresson, Tamas Dalmay, Ian Crawford Dewhurst, Michelle M. Epstein, Leslie George Firbank, Philippe Guerche, Jan Hejatko, Hanspeter Naegeli, Francisco Javier Moreno, Fabien Nogue, Nils Rostoks, Jose Juan Sanchez Serrano, Giovanni Savoini, Eve Veromann, Fabio Veronesi, Michele Ardizzone, Giacomo De Sanctis, Antonio Fernandez, Andrea Gennaro, Jose angel Gomez Ruiz, Tilemachos Goumperis, Dafni Maria Kagli, Paolo Lenzi, Aleksandra Lewandowska, Ana M. Camargo, Franco Maria Neri, Nikoletta Papadopoulou, Tommaso Raffaello
Summary: Genetically modified cotton COT102 shows resistance against lepidopteran species and does not raise any safety concerns in terms of food/feed assessment, agronomic-phenotypic characteristics, compositional characteristics, toxicity, allergenicity, and nutritional concerns. Consumption of food and feed from cotton COT102 is deemed safe for humans and animals, and no post-market monitoring is necessary. The release of viable cotton COT102 seeds into the environment does not pose environmental safety concerns, and the post-market environmental monitoring plan is in line with its intended uses.
