Review
Engineering, Chemical
Oana-Elena Pascariu, Florentina Israel-Roming
Summary: Elderberries are rich in phenolic compounds, widely used in medicinal and food industries. Studies have shown their beneficial effects, including antioxidant, antibacterial, antiviral, antidiabetic, and anticancer properties, mainly attributed to their antioxidant activity.
Review
Food Science & Technology
Naiara Hennig Neuenfeldt, Debora Piovesan de Moraes, Cassandra de Deus, Milene Teixeira Barcia, Cristiano Ragagnin de Menezes
Summary: Blueberries are a significant source of bioactive compounds, particularly phenolic compounds such as anthocyanins. However, these compounds are sensitive to environmental factors and can be unstable. Microencapsulation has been shown to be an effective method for improving the stability and bioavailability of anthocyanins.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Horticulture
Armachius James, Ting Yao, Guowei Ma, Zuchen Gu, Qiwei Cai, Yousheng Wang
Summary: The study found that hypobaric storage has positive effects on the quality, bioactive compounds, enzymes, and reactive oxygen species of Northland blueberry fruits. The freshness of the fruits was maintained under different hypobaric pressures, with high bioactive compounds retention. The optimal pressure of 0.025 MPa was selected for storage due to its ability to preserve the studied indexes at relatively high values throughout 50 days storage.
SCIENTIA HORTICULTURAE
(2022)
Article
Horticulture
Aurora Cirillo, Anna Magri, Monica Scognamiglio, Brigida D'Abrosca, Antonio Fiorentino, Milena Petriccione, Claudio Di Vaio
Summary: This study evaluated the physico-chemical and nutritional changes in three Italian pomegranate genotypes during four ripening stages. The results showed variation in morphological traits, fruit pigmentation, and nutritional characteristics during the ripening process, with significant differences between different cultivars.
Review
Food Science & Technology
David Fonseca Hernandez, Eugenia Lugo Cervantes, Diego A. Luna-Vital, Luis Mojica
Summary: Food contains bioactive compounds with diverse biological activities, used in the cosmetic industry for nutricosmetic and cosmeceutical products aimed at reducing skin aging and inflammation. Phytochemicals from fruits, vegetables, herbs, and plants are being utilized for their anti-aging potential. These compounds have antioxidant and biological properties that modulate molecular markers involved in the aging process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Jhonatas Rodrigues Barbosa, Raul Nunes de Carvalho Junior
Summary: This article discusses the potential of utilizing the entire acai production chain for the production of food inputs, as well as the challenges of implementing ecological strategies and innovations in the Amazon region. The products derived from the acai production chain have a global consumer market and are competitive and attractive to investors. The circular bioeconomy model can facilitate the recovery of waste for the production of mannose and polyphenols, creating business opportunities to reduce environmental problems and increase the value of the acai production chain.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Plant Sciences
Michalina Kozicka, Ewelina Hallmann
Summary: The use of edible flowers as a source of bioactive compounds has gained popularity, but there is limited information on the chemical composition of organic and conventional flowers. Organic pansy flowers were found to contain significantly higher levels of bioactive compounds, particularly polyphenols, phenolic acids, and anthocyanins, compared to conventional flowers. Double-pigmented pansy flowers are recommended for inclusion in the daily diet over single-pigmented flowers.
Article
Biochemistry & Molecular Biology
Meng Jia, Dengdeng Li, Rui Wang, Anqi Wang, Padraig Strappe, Qinghai Wu, Wenting Shang, Xuanyu Wang, Min Zhuang, Chris Blanchard, Zhongkai Zhou
Summary: The influence of phenolic compound extracts from three colored rice cultivars on the gut microbiota was investigated. The results revealed changes in the microbial structure and metabolites. Phenolic compounds promoted the growth of certain beneficial bacteria and inhibited the growth of harmful bacteria. The major fermentation products were propionate and acetate.
Article
Agronomy
Hana Frankova, Janette Musilova, Julius Arvay, L'ubos Harangozo, Marek Snirc, Alena Vollmannova, Judita Lidikova, Alzbeta Hegedusova, Edina Jasko
Summary: This study investigated the content of bioactive substances in seven potato varieties and found that varieties with a colored flesh had the highest content of bioactive substances. The maturity level of potatoes significantly affected the total content of anthocyanins and polyphenols, as well as the chlorogenic acid content. Consumption of potatoes with colored flesh is recommended for potential positive effects on human health.
Article
Agronomy
Li Yang, Dimitrios Fanourakis, Georgios Tsaniklidis, Kun Li, Qichang Yang, Tao Li
Summary: Broccoli sprouts are rich in health-promoting bioactive compounds, and their content is influenced by both cultivation light quality and temperature. Higher temperature and blue light often enhance growth and compound production. In general, the content of bioactive compounds is higher in cotyledon compared to hypocotyl.
Article
Biochemistry & Molecular Biology
Grant A. Rutledge, Amandeep K. Sandhu, Marshall G. Miller, Indika Edirisinghe, Britt B. Burton-Freeman, Barbara Shukitt-Hale
Summary: Blueberries may play a protective role against age-related diseases and improve cognitive function in older adults by significantly altering levels of circulating phenolic compounds, especially postprandial levels.
Article
Chemistry, Applied
Xiu-Juan Zhang, Zhi-Ting Liu, Xiao-Qiang Chen, Tong-Tong Zhang, Ying Zhang
Summary: In order to recover anthocyanins and polyphenols from plant-derived by-products efficiently, deep eutectic solvents (DESs) were combined with ultrasound technology as a green method. Choline chloride: 1,4-butanediol (molar ratio of 1:3) was chosen as the optimal solvent. The optimized extraction parameters were determined to be water content of 29%, extraction temperature of 63 degrees C, and liquid-solid ratio of 36:1 (v/w). The yields of total anthocyanins and total polyphenols obtained with the optimized extraction were significantly higher than those achieved with 70% ethanol.
Article
Food Science & Technology
Liang Shuai, Huan Liu, Lingyan Liao, Tingting Lai, Ziying Lai, Xinxin Du, Zhenhua Duan, Zhenxian Wu, Tao Luo
Summary: Berchemia fruit pulp shows peak levels of flavonoids and phenolics in the red-ripe stage, while anthocyanin content sharply increases during coloration. Metabolomic analysis identified 644 metabolites, revealing active secondary metabolism during fruit ripening.
FOOD SCIENCE & NUTRITION
(2021)
Article
Agricultural Engineering
Antonio A. Pinto, Veronica Fuentealba-Sandoval, Maria Dolores Lopez, Karen Pena-Rojas, Susana Fischer
Summary: There is a growing interest in food and bioactive compounds with health benefits. Maqui, a Chilean native berry, has been referred as a superfruit due to its phytochemical composition and antioxidant activity. This study evaluated the phenolic content, levels of anthocyanins and flavonols, and antioxidant capacity of maqui at different fruit ripening stages and locations, finding that these factors have an influence on the bioactive compounds in maqui.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Shuxin Tang, Yuxin Cheng, Tingting Xu, Ting Wu, Siyi Pan, Xiaoyun Xu
Summary: Mulberry pomace, rich in phytochemicals, could be utilized as a hypoglycemic food ingredient through fermentation with Lactobacillus plantarum, which enhances its protective effects and reduces glucose levels under hyperglycemic conditions.
Article
Biophysics
G. Cola, O. Failla, D. Maghradze, L. Megrelidze, L. Mariani
INTERNATIONAL JOURNAL OF BIOMETEOROLOGY
(2017)
Correction
Biophysics
G. Cola, O. Failla, D. Maghradze, L. Megrelidze, L. Mariani
INTERNATIONAL JOURNAL OF BIOMETEOROLOGY
(2017)
Article
Environmental Sciences
Luigi Mariani, Gabriele Cola, Roberta Bulgari, Antonio Ferrante, Livia Martinetti
SCIENCE OF THE TOTAL ENVIRONMENT
(2016)
Article
Environmental Sciences
L. Mariani, S. G. Parisi, G. Cola, R. Lafortezza, G. Colangelo, G. Sanesi
SCIENCE OF THE TOTAL ENVIRONMENT
(2016)
Article
Multidisciplinary Sciences
Patrick McGovern, Mindia Jalabadze, Stephen Batiuk, Michael P. Callahan, Karen E. Smith, Gretchen R. Hall, Eliso Kvavadze, David Maghradze, Nana Rusishvili, Laurent Bouby, Osvaldo Failla, Gabriele Cola, Luigi Mariani, Elisabetta Boaretto, Roberto Bacilieri, Patrice This, Nathan Wales, David Lordkipanidze
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2017)
Article
Ecology
Ivo Ercole Rigamonti, Luigi Mariani, Gabriele Cola, Mauro Jermini, Johann Baumgartner
ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY
(2018)
Article
Chemistry, Applied
Laura Rustioni, Gabriele Cola, Josh VanderWeide, Patrick Murad, Osvaldo Failla, Paolo Sabbatini
Article
Biophysics
S. G. Parisi, G. Cola, G. Gilioli, L. Mariani
INTERNATIONAL JOURNAL OF BIOMETEOROLOGY
(2018)
Article
Environmental Sciences
Luigi Mariani, Gabriele Cola, David Maghradze, Osvaldo Failla, Franco Zavatti
SCIENCE OF THE TOTAL ENVIRONMENT
(2018)
Article
Food Science & Technology
G. Cola, L. Mariani, D. Maghradze, O. Failla
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2020)
Proceedings Paper
Horticulture
David Maghradze, Gabriele Cola, Luigi Mariani, Osvaldo Failla
CO.NA.VI. 2018 - 7 CONVEGNO NAZIONALE DI VITICOLTURA
(2019)
Proceedings Paper
Food Science & Technology
D. Maghradze, A. Aslanishvili, I. Mdinaradze, D. Tkemaladze, L. Mekhuzla, D. Lordkipanidze, M. Jalabadze, E. Kvavadze, N. Rusishvili, P. McGovern, P. This, R. Bacilieri, O. Failla, G. Cola, L. Mariani, S. L. Toffolatti, G. De Lorenzis, P. A. Bianco, F. Quaglino, N. Wales, M. T. P. Gilbert, L. Bouby, T. Kazeli, L. Ujmajuridze, L. Mamasakhlisashili, S. Batiuk, A. Graham, E. Boaretto, A. Cheishvili, L. Davitashvili
41ST WORLD CONGRESS OF VINE AND WINE
(2019)
Article
Horticulture
L. Rustioni, G. Cola, D. Maghradze, E. Abashidze, A. Argiriou, R. Aroutiounian, J. Brazao, R. Chipashvili, M. Cocco, V. Cornea, L. Dejeu, J. E. Eiras Dias, S. Goryslavets, J. Ibanez, L. Kocsis, F. Lorenzini, E. Maletic, L. Mamasakhlisashvili, K. Margaryan, E. Maul, I. Mdinaradze, G. Melyan, S. Michailidou, D. Molitor, M. I. Montemayor, G. Munoz-Organero, A. Nebish, G. Nemeth, N. Nikolaou, C. F. Popescu, D. Preiner, S. Raimondi, V. Risovannaya, G. Savin, S. Savvides, A. Schneider, F. Schwander, J. L. Spring, L. Ujmajuridze, E. Zioziou, O. Failla, R. Bacilieri
Proceedings Paper
Agricultural Economics & Policy
David Maghradze, Giorgi Samanishvili, Levan Mckhuzla, Irma Mdinaradze, George Tevzadze, Andro Aslanishvili, Paata Chavchanidze, David Lordkipanidze, Mindia Jalabadze, Eliso Kvavadze, Nana Rusishvili, Eldar Nadiradze, Gvantsa Archvadze, Patrick McGovern, Patrice This, Roberto Bacilieri, Osvaldo Failla, Gabriele Cola, Luigi Mariani, Nathan Wales, M. Thomas P. Gilbert, Laurent Bouby, Tina Kazeli, Levan Ujmajuridze, Stephen Batiuk, Andrew Graham, Lika Megrelidze, Tamar Bagratia, Levan Davitashvili
39TH WORLD CONGRESS OF VINE AND WINE
(2016)