Article
Chemistry, Multidisciplinary
Nuno Rodrigues, Catarina Oliveira, Susana Casal, Jose Alberto Pereira, Elsa Ramalhosa
Summary: This study produced different table olive flours with distinct properties and high amounts of health-promoting compounds from natural table olives at different maturation stages. The flours were characterized by their physical and nutritional properties, as well as their antioxidant activity. The results showed that these flours contained a rich amount of health-promoting compounds.
APPLIED SCIENCES-BASEL
(2022)
Article
Plant Sciences
Yongqi Yin, Jinpeng Xu, Xudong He, Zhengfei Yang, Weiming Fang, Jun Tao
Summary: Exogenous MT enhances phenolic acids biosynthesis in germinating barley seedlings and alleviates the damage caused by NaCl stress, demonstrating its potential biological activities in improving plant resistance to salinity stress.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Mohammad Zahirul Islam, Hyo-Geun An, Soo-Ji Kang, Young-Tack Lee
Summary: This study investigated the effects of germination on bioactive phytochemicals in the barley variety "Betaone". The levels of crude protein, crude fat, and crude ash increased while starch content decreased during germination. The content of β-glucan decreased significantly after germination, but bioactive compounds and antioxidative properties increased with germination time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Food Science & Technology
Mohammed Obadi, Jun Sun, Bin Xu
Summary: Highland barley is rich in bioactive components, which have various health benefits including anti-inflammatory, anticancer, antidiabetic properties. The food industry is interested in its high beta-glucan content, and there is increasing interest in using highland barley for health food applications. It has the potential to be developed as a sustainable crop for enhancing human health.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Xiangzhen Ge, Ahmed S. M. Saleh, Luzhen Jing, Kun Zhao, Chunyan Su, Bo Zhang, Qian Zhang, Wenhao Li
Summary: Germination of naked barley and subsequent infrared drying can significantly increase the content of phenolic compounds in the grains. Infrared drying also leads to better retention of these phenolic compounds compared to hot air drying. These findings show the potential health benefits of using germination and infrared drying as processing methods for producing barley rich in flavonoids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Biotechnology & Applied Microbiology
Soniya Mohammadi, Andrea C. Alfaro, Saeid Baroutian, Ali Seyfoddin
Summary: Water-soluble bioactive compounds were extracted from New Zealand black-footed abalone (Haliotis iris) using subcritical water extraction technique. The study found that the extraction temperature significantly influenced the extraction performance and bioactivity of the extracts.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Sneh Punia Bangar, Kawaljit Singh Sandhu, Monica Trif, Vishal Manjunatha, Jose Manuel Lorenzo
Summary: This study investigates the effect of germination of different barley cultivars on the improved health-benefit quality of flours. The results show that germination increases ash, protein, fiber content, and antioxidant properties of the flours. Previous studies have also shown that processing, soaking, and sprouting of grains improve digestibility, nutrient absorption, and the levels of vitamins, minerals, proteins, and antioxidants.
FOOD ANALYTICAL METHODS
(2022)
Article
Agriculture, Multidisciplinary
Mariona Martinez-Subira, Maria-Paz Romero, Marian Moralejo, Alba Macia, Eva Puig, Roxana Savin, Ignacio Romagosa
Summary: The study investigated the effect of post-anthesis thermal stress on barley bioactive compounds and antioxidant capacity, finding that thermal stress altered grain weight and size, as well as the relative composition of bioactive compounds. Heat stress had a direct impact on some phenolic compounds, leading to an increase in antioxidant capacity of barley grains.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Chemistry, Applied
Elena Albanell, Mariona Martinez, Massimo De Marchi, Carmen L. Manuelian
Summary: The study developed predictive models for the content of biologically active compounds in barley grains, with high coefficients of determination for beta-glucans and bound phenols but not for anthocyanins. The instrument with higher resolution provided better results only for beta-glucan prediction models, and the addition of the visible range did not prove to be advantageous for any of the active compounds analyzed.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Zaklina Karaklajic-Stajic, Jelena Tomic, Marijana Pesakovic, Svetlana M. Paunovic, Franci Stampar, Maja Mikulic-Petkovsek, Mariana C. Grohar, Metka Hudina, Jerneja Jakopic
Summary: This study evaluates the fruit quality of blackberries and black currants, including their basic quality parameters and content of primary and secondary metabolites. The results show that both fruits have high levels of phenolic compounds, particularly anthocyanins, which have reported health benefits. Additionally, the study reveals that frozen storage is an effective method for preserving the quality and beneficial properties of these fruits.
Article
Food Science & Technology
Junyi Huang, Jiana Qian, Shanshan Wang, Yingqiu Li, Xiaolin Zhai, Tosin Michael Olajide, Garry X. Shen, Xianyan Liao
Summary: Biofortification with inorganic selenium increased the contents of selenium, total sugar, vitamin C, gamma-aminobutyric acid, total polyphenols, and total flavonoids in germinated black soybeans. However, it decreased the contents of soluble protein, fat, and reducing sugar. The antioxidant activity of the selenium biofortified black soybeans positively correlated with phenolic substances accumulation. Principal component analysis showed significant differences between the biofortified black soybeans and regular black soybeans.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Mohammad Zahirul Islam, Min-Jung Shim, Su-Yeon Jeong, Young-Tack Lee
Summary: The study showed that steeping and sprouting had significant effects on the bioactive compounds in pigmented rice, including changes in anthocyanin content and GABA content.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Sara Fraga, Fabio Domingues Nasario, Daniel Goncalves, Fernando Antonio Cabral, Guilherme Jose Maximo, Antonio Jose de Almeida Meirelles, Anita Jocelyne Marsaioli, Klicia Araujo Sampaio
Summary: The study assessed the composition and extraction products of caferana seeds, revealing their potential as a source of bioactive compounds for pharmaceutical, nutraceutical, cosmetic, and food products.
Article
Biochemistry & Molecular Biology
Francine Tavares Silva, Laura Martins Fonseca, Graziella Pinheiro Bruni, Rosane Lopes Crizel, Elizangela Gonsalves Oliveira, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study aimed to produce water-absorbent bioactive aerogels using biodegradable raw materials (wheat starch and poly ethylene oxide) and grape skin extract derived from agro-industrial residues obtained in the wine industry. The aerogels showed low density and high porosity, with high water absorption capacity and increased antioxidant activity with the addition of PEO and increasing GSE concentration. The starch-based aerogels with GSE demonstrated potential for use as exudate absorbers with antioxidant activity in active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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.