Article
Chemistry, Multidisciplinary
Rita Brzezinska, Magdalena Wirkowska-Wojdyla, Iga Piasecka, Agata Gorska
Summary: The present research optimized the extraction of bioactive compounds from coffee silverskin (CS), a by-product generated during coffee roasting. The response surface methodology (RSM) was used to investigate the effect of different extraction conditions. The CS extracts showed high antioxidant activity and were rich in caffeine and chlorogenic acids. This research demonstrates the potential applications of CS in the food industry.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Wallaf Costa Vimercati, Cintia da Silva Araujo, Leandro Levate Macedo, Carlos Jose Pimenta
Summary: This study aimed to determine the optimal condition for the recovery of bioactive compounds from coffee silverskin (CS). The best operating conditions obtained in the first stage were water and ethanol with agitation. The extraction time determined using Peleg's model was 120 min. The combination of a temperature of 68 degrees C and an ethanol concentration of 64% resulted in the best extraction condition. The values obtained for antioxidant activity (FRAP and DPPH), total phenolic content (TPC), and total flavonoid content (TFC) were 0.071 mmol Fe(II)/g CS, 706.74 g CS/g DPPH, 7.22 mg GAE/g CS, and 0.81 mg QE/g CS, respectively.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Marlene Machado, Liliana Espirito Santo, Susana Machado, Joana C. Lobo, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Helena Ferreira, Rita C. Alves
Summary: This study analyzed the bioactive potential and chemical composition of different coffee by-products and found that they are rich in nutrients, caffeine, and chlorogenic acids. Some by-products also exhibited antioxidant activity. Therefore, these by-products can be used as functional ingredients in various industries, contributing to the sustainability of the coffee industry.
Article
Biochemistry & Molecular Biology
Mariana de Oliveira Silva, John Nonvignon Bossis Honfoga, Lorena Lucena de Medeiros, Marta Suely Madruga, Taliana Kenia Alencar Bezerra
Summary: Different methods for obtaining raw material and extracting bioactive compounds from coffee husks were evaluated. The water and ethanol mixture (1:1) showed better extraction capacity, with both traditional (water bath) and unconventional (ultrasound) methods yielding satisfactory results. Ultimately, the best method for dehydrated husk was water bath with a water and ethanol mixture (1:1) as the extracting solution.
Article
Food Science & Technology
Nick Laurence Buyong, Elexson Nillian
Summary: This study explored the physiochemical properties of Sarawak's adapted Liberica coffee silverskin (CS) and its impact on various parameters such as total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities. The results indicated that different solvents had varying effects on the extraction of bioactive compounds, with methanol and ethanol extracts showing the highest TPC and TFC respectively. The findings highlight the potential for converting Liberica CS into a value-added product and improving by-product waste management.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Xia Wang, De-Fu Hong, Gui-Lin Hu, Zhong-Rong Li, Xing-Rong Peng, Qiang-Qiang Shi, Ming-Hua Qiu
Summary: NMR spectroscopy was used for qualitative and quantitative analysis of water extracts of unroasted and roasted coffee silverskin, revealing sugars as the main components with fructose being the most abundant. The study also demonstrated the potential application of 1D NMR combined with 2D NMR technology in the rapid, non-destructive detection of CS.
Article
Multidisciplinary Sciences
Supawat Taweekayujan, Supitcha Somngam, Tanawan Pinnarat
Summary: This research investigates the effect of extraction parameters on the total phenolic content (TPC) and antioxidant capacity of coffee silverskin (CS) extract using ultrasound-assisted extraction (UAE) in a deep eutectic solvent (DES). The optimal UAE conditions for TPC were determined to be a CS particle size of 150-250 μm, 1,6-hexanediol as a hydrogen bond donor (HBD), a 1:7 HBA:HBD molar ratio, and 30% water content, with choline chloride (ChCl) as a hydrogen bond acceptor (HBA), 30 min extraction time, and 30 degrees C extraction temperature. A Box-Behnken design (BBD) optimization was also conducted, resulting in an optimal UAE condition with a CS particle size of 150-250 μm, a HBA:HBD molar ratio of 1 (ChCl):7 (1,6-hexanediol), 30% water content, a 45 mL/g liquid/solid ratio, a 90 min extraction time, and an 85 degrees C extraction temperature.
Article
Chemistry, Applied
Flavia de Abreu Pinheiro, Luzia Ferreira Elias, Milton de Jesus Filho, Mariana Uliana Modolo, Juliana de Cassia Gomes Rocha, Mayara Fumiere Lemos, Rodrigo Scherer, Wilton Soares Cardoso
Summary: This study compared the effects of different dehydration techniques and extraction methods on the antioxidant potential and bioactive compounds of Conilon and Arabica coffee flowers. It found that coffee flowers have potential as a raw material for making tea-like beverages.
Article
Food Science & Technology
Thamires Santos Melo, Tassia Cavalcante Pires, Joao Victor Pereira Engelmann, Alana Lucia Oliveira Monteiro, Leonardo Fonseca Maciel, Eliete da Silva Bispo
Summary: The research shows that cocoa beans fermented for 48 hours have higher levels of bioactive compounds with antioxidant activity, which are beneficial for making functional chocolates.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Food Science & Technology
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review focuses on the chemical composition, health benefits, and products derived from the pulps of Passiflora spp. over the last 5 years. Phenolic acids and polyphenols were among the major organic compounds found in the pulps of Passiflora spp. The fruits demonstrated antioxidant properties as well as inhibition of alpha-amylase and alpha-glucosidase enzymes. These findings indicate the potential use of Passiflora spp. in developing a variety of products, especially non-dairy beverages, to meet consumer demand for alternatives. Sensory analysis and in vivo tests are encouraged to further explore the development of pharmaceutical and food products with high value. Patents also show considerable interest in research and product development in various food technology areas, as well as biotechnology, pharmacy, and materials engineering.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Cristina Reche, Carmen Rossello, Valeria Eim, Alberto Edel Leon, Susana Simal
Summary: High-power ultrasound treatment enhances the release of antioxidants and phenolic compounds from red bell pepper during digestion by causing microstructural changes in the plant tissue, such as cell shrinkage and an increased number of cells. This leads to an increase in the bioaccessibility of these bioactive compounds.
Article
Food Science & Technology
Hanjing Wu, Jingyu Gu, B. K. Amrit, Malik A. Nawaz, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Coffee is a widely consumed beverage due to its bioactive compounds, particularly phenolic compounds and alkaloids, which offer health benefits such as antioxidant properties and protection against chronic diseases. The content of bioactive and antinutritional compounds in coffee beans is influenced by factors like variety, processing, and storage. Proper roasting enhances the bioavailability of bioactive compounds and total antioxidant activity, while excessive roasting may reduce both bioactive compounds and nutritional value. Storage conditions, particularly moisture fluctuations, can impact the content of bioactive compounds in coffee beans.
Article
Acoustics
A. Pelaez-Acero, J. E. Cobos-Velasco, U. Gonzalez-Lemus, S. O. Espino-Manzano, G. Aguirre-Alvarez, L. Gonzalez-Montiel, A. C. Figueira, R. G. Campos-Montiel
Summary: The study found that the effect of ultrasound treatment on crystallized honeys varies depending on the type of honey, impacting crystal size, phenols, flavonoids, Maillard products, and antibacterial activity. Different honeys showed significant differences in response to ultrasound treatment.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Green & Sustainable Science & Technology
Gabriela Silveira da Rosa, Thamiris Renata Martiny, Guilherme Luiz Dotto, Sai Kranthi Vanga, Debora Parrine, Yvan Gariepy, Mark Lefsrud, Vijaya Raghavan
Summary: The study demonstrates that green technologies are suitable for extracting bioactive compounds from Brazilian olive tree leaves, with microwave-assisted extraction being the most efficient method and oleuropein being the predominant phenolic compound in the extracts.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2021)
Article
Plant Sciences
Mirela Lacramioara Mocanu, Sonia Amariei
Summary: European black elderberries are a natural product with antiviral, antibacterial, and antidiabetic properties. They also have an impact on obesity and metabolic dysfunctions. The presence of polyphenols and lectins gives elderberries the ability to inhibit coronaviruses.
Article
Chemistry, Analytical
Zhihui Wu, Da-Wen Sun, Hongbin Pu, Qingyi Wei
Summary: A novel fluorescence biosensor based on CRISPR/Cas12a and MXenes was developed for AFB1 detection in food. The biosensor showed a wide detection range, low detection limit, and rapid detection time, and demonstrated excellent detection performance in real samples.
Review
Food Science & Technology
Obafemi Ibitayo Obajemihi, Jun-Hu Cheng, Da-Wen Sun
Summary: Infrared-accelerated drying (IRAD) technology is an innovative solution for the food industry, offering advantages such as energy-saving potential, reduced drying time, and cost-effectiveness. This review presents the latest knowledge and findings on the applications of IRAD technologies in enhancing food quality and safety. It discusses the fundamental principles and characteristics of IRAD, energy-saving potentials, simulation and optimization approaches for improving efficiency, and developments in combining IRAD with other drying techniques for better end-products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Yuandong Lin, Ji Ma, Qijun Wang, Da-Wen Sun
Summary: There is an increasing interest in the role of nondestructive and rapid detection technologies in the food industry. Machine learning techniques have shown great potential in handling complex data and building calibration models. Novel nondestructive technologies, such as acoustic analysis, machine vision, electronic nose, and spectral imaging, combined with machine learning, have wide applications in food quality assessment.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Hongbin Pu, Qingyi Wei, Da-Wen Sun
Summary: This article introduces a method of using hyperspectral imaging technology to assess the safety of meat products. By analyzing the safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, it provides a new approach and technology for meat safety evaluation. Although hyperspectral imaging can provide the spatial distribution of spectrum, further improvement is still needed to overcome its limitations for industrial applications.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Edidiong Joseph Bassey, Da-Wen Sun, Okon Johnson Esua, Jun-Hu Cheng
Summary: This study investigated the effects of freeze-thaw pretreatments using different freezing speeds on the drying characteristics, physicochemical and phytochemical compositions of red dragon fruit slices during infrared drying. The results showed that the pretreatments could alter cellular structure, reduce drying time, increase drying rates and effective moisture diffusivity. The effects varied depending on the freezing methods, with fast and ultrafast freezing improving physicochemical quality and antioxidant capacity, while slow freezing enhancing certain phytochemical contents and antioxidant activity.
Article
Chemistry, Analytical
Wenyang Zhang, Da-Wen Sun, Ji Ma, Anjun Qin, Ben Zhong Tang
Summary: A ratiometric fluorescent tag based on dual-emissive hydrophobic carbon dots (H-CDs) was developed for the real-time and visual evaluation of seafood freshness by responding to volatile base nitrogens (VBNs). The tag showed a sensitive response to VBNs, with a limit of detection of 7 μM for spermine and 137 ppb for ammonia hydroxide. The tag, deposited on cotton paper, exhibited clear color variations from red to blue under UV light upon treatment with ammonia vapor. The cytotoxicity of the H-CDs was also evaluated and found to be non-toxic. This is the first ratiometric tag using dual-emissive CDs with aggregation-induced emission properties for the recognition of VBNs and seafood freshness in real-time and visual manner.
ANALYTICA CHIMICA ACTA
(2023)
Article
Chemistry, Applied
Bingxue Hu, Da-Wen Sun, Hongbin Pu, Zhibin Huang
Summary: A large-area, high-sensitivity, stable and uniform Au@Ag nanorods-CMC substrate was successfully developed for SERS detection of pesticide residues in fruits. The substrate retained more than 80% SERS performance after 9 months of storage, demonstrating its advantages of facile preparation, good uniformity, strong reproducibility, and long-term stability.
Article
Chemistry, Applied
Hong Zhu, Jun-Hu Cheng, Ji Ma, Da-Wen Sun
Summary: An effective method based on Fe2+ assisted cold plasma was proposed to pretreat pineapple peel cellulose for the preparation of cellulose nanofibrils (CNF). The mechanism underlying Fe2+ assisted cold plasma pretreatment and the resulting changes in cellulose structure were investigated. The results showed that Fe2+ assisted cold plasma treatment significantly decreased the degree of polymerization of cellulose and enhanced electrostatic repulsion of fibrils, leading to the production of CNF. The study provides important insights into developing new pretreatment methods for converting cellulose into CNF.
Article
Chemistry, Applied
Lunjie Huang, Da-Wen Sun, Hongbin Pu, Cuiyun Zhang, Daorui Zhang
Summary: This study presents a biocatalytic spraying coating for fruit preservation, using banana and mango as model fruits. The biohybrid nanofibers in the coating showed excellent antibacterial performance and effectively killed foodborne pathogens, thereby improving the quality of the fruits.
FOOD HYDROCOLLOIDS
(2023)
Editorial Material
Food Science & Technology
Da-Wen Sun
Summary: Surface-enhanced Raman spectroscopy (SERS) technology has been revitalized and advanced by utilizing metal-organic frameworks (MOFs) as substrates. In this study, Fe3O4@UiO-66(Zr)@Ag nanoparticles (FUAs) were developed as a new SERS substrate for trace detection of organophosphorus pesticides (OPs) in food. The FUAs exhibited excellent SERS detection sensitivity, uniformity, reproducibility, and stability, with a high Raman enhancement factor and low limit of detection for 4-NBT. The FUAs also achieved trace detection of OP compounds in apple juice, meeting the requirements of food control standards.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jun-Hu Cheng, Jilin Li, Da-Wen Sun
Summary: This study investigated the effects of dielectric barrier discharge (DBD) cold plasma (CP) on the structure, surface hydrophobicity, and allergenic properties of tropomyosin (TM) in shrimp. The results showed that CP treatment increased the molecular weight of TM, decreased the protein concentration, increased the content of free amino acids, and altered the distribution of aromatic amino acids. CP treatment also led to a decrease in the content of alpha-helix and an increase in surface hydrophobicity. Allergenicity analysis demonstrated that CP treatment significantly reduced the IgE binding capacity and the degranulation indexes of KU812 cells, including the release of beta-HEX, intracellular calcium ion intensity, histamine, and inflammatory cytokines (IL-4, TNF-alpha).
Article
Chemistry, Applied
Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng, Da-Wen Sun
Summary: The effects of pretreatments using plasma functionalized water (PW), osmodehydration (OD), and combined plasma functionalized water and osmodehydration (PO) on the drying characteristics, physicochemical and bioactive components of tomato slices during hot air drying at an air temperature of 55 degrees C and velocity of 1.5 m/s were evaluated. The results showed that PW pretreatment increased lycopene content, shortened drying time, improved various physicochemical properties, but reduced TSS. OD treatment led to lycopene degradation, prolonged drying time, increased TSS, but lowered acidity and other properties. PO treatment overcame the disadvantages of OD and showed enhanced lycopene content, accelerated moisture transfer, improved bioactive and physicochemical properties. Overall, PW and PO pretreatments showed promising potential for enhancing drying efficiency and product quality in the food industry.
Article
Biochemistry & Molecular Biology
Jun-Hu Cheng, Huifen Wang, Da-Wen Sun
Summary: This study investigated the effects of cold plasma (CP) treatment on the IgE-binding sites between allergenic peptides of tropomyosin (TM) in shrimp and plasma active particles. Results showed that the IgE-binding ability of two critical peptides (P1 and P2) initially increased and then decreased after 15 min of CP treatment. The contribution rates of different active particles in reducing IgE-binding ability were also determined. Additionally, specific amino acids in the peptides were identified as the IgE sites. These findings contribute to the accurate control of TM allergenicity and provide insights into allergenicity mitigation during food processing.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Chemical
Clement Kehinde Ajani, Zhiwei Zhu, Da-Wen Sun
Summary: A microscale modelling framework was developed to compute effective properties related to flow, heat, and mass transfer during vacuum cooling of porous foods. The model was validated using nuclear magnetic resonance to investigate cellular water transport in steamed bread. The computed effective properties were in line with experimental measurements, and the analysis showed that microstructural variability significantly affected the estimated effective properties. The microscale model provided details not visible in the lumped formulation, offering a better understanding of moisture loss mechanisms during vacuum cooling.
TRANSPORT IN POROUS MEDIA
(2023)
Article
Food Science & Technology
Chenyue Zhou, Ji Ma, Da-Wen Sun
Summary: In this review, the luminescence mechanisms and structure design of AIE sensing platforms are introduced, and the sensing mechanisms, including noncovalent interaction, solubility and viscosity change, specific recognition, and photophysical quenching/dequenching processes, are elucidated. Moreover, the latest and representative applications of AIE sensing platforms in the detection of foodborne pathogens, environmental pollutants, biotoxins, agrochemicals, illegal additives, and spoilage markers are comprehensively summarized. Lastly, the outlook and challenges of AIE sensing platforms are discussed.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
