Article
Agriculture, Multidisciplinary
Monica R. Loizzo, Assunta Napolitano, Maurizio Bruno, Anna Geraci, Rosario Schicchi, Mariarosaria Leporini, Rosa Tundis, Sonia Piacente
Summary: The study on Diplotaxis erucoides collected in Sicily revealed a chemical profile with various bioactive compounds and demonstrated its potential as a source of antioxidants, hypoglycemic, and hypolipidemic substances.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Review
Biotechnology & Applied Microbiology
Ammar Tarar, Sarah Peng, Soha Cheema, Ching-An Peng
Summary: This review summarizes the anticancer activity of AITC against several cancer models and discusses its mechanism of action, as well as the application of nanotechnology in AITC delivery.
BIOENGINEERING-BASEL
(2022)
Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Xiaofeng Yue, Shiqiu Liu, Shichao Wei, Yulin Fang, Zhenwen Zhang, Yanlun Ju
Summary: This study investigated the effects of exogenous sucrose on monoterpene metabolism in Muscat Hamburg grape berries through transcriptomics and metabolomics. The results showed that sucrose application induced the accumulation of monoterpenes at harvest, with significant differential gene expression between control and treatment groups. Weighted gene correlation network analysis revealed a module likely correlated with monoterpene metabolism, providing new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Xinlei Wang, Lin Zhu, Xuebo Song, Si Jing, Fuping Zheng, Mingquan Huang, Shengbao Feng, Luzhong La
Summary: In this study, the terpenoids and norisoprenoids in Qingke Baijiu were investigated, revealing their main components and potential markers for differentiation and aging process.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang, Zhenxing Li
Summary: This study aimed to investigate the changes in volatile compounds during the production of smoke-flavored sea bass. The major volatile compounds throughout the processing were aldehydes. Curing was effective in removing the fishy flavor, while drying, smoking, and heating resulted in higher concentrations of volatile compounds. Phenols, furans, and ketones were enriched during smoke flavoring, and heating led to the breakdown of aldehydes and alcohols. This study provides a theoretical basis for improving the quality of smoke-flavored sea bass products in the future.
Article
Agricultural Engineering
Madhubalaji Chegukrishnamurthi, Ajam Shekh, Sarada Ravi, Sandeep Narayana Mudliar
Summary: In this study, the production of volatile organic compounds (VOCs) and their effect on growth were investigated by cultivating bacterial mixture (Rhizobium and Agrobacterium) and axenic Chlorella individually, in a mixed form, and through headspace connections. The results showed significant differences in VOCs produced by axenic Chlorella and Chlorella co-cultured with bacteria. The growth of co-cultured Chlorella was greatly enhanced, indicating the essential role of VOCs in growth and communication.
BIORESOURCE TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Ammar Tarar, Esmael M. Alyami, Ching-An Peng
Summary: Sinigrin, a compound found in cruciferous vegetables, can be converted to allyl isothiocyanate (AITC) with anticancer activity through the catalysis of myrosinase. This study focused on delivering AITC to target cancer cells by tethering myrosinase on their outer membrane. The results showed that sinigrin inhibited the growth of lung cancer cells and induced apoptosis.
Article
Chemistry, Applied
Xiaoli Zhou, Siyi Zhu, Jianan Wei, Yiming Zhou
Summary: This study evaluated and classified the aromatic profiles of Hemerocallis flowers from 10 cultivars, identifying a total of 81 volatile components. The findings contribute to our understanding of Hemerocallis.
Article
Chemistry, Applied
Yan Ma, Jinjing Yin, Jingyi Wang, Xin Liu, Jingren He, Rui Zhang, Shen Rao, Xin Cong, Yin Xiong, Muci Wu
Summary: The study detected the total selenium content and speciation of Cardamine violifolia, a unique selenium-hyperaccumulating vegetable in China, in its three edible parts (flowers, stems, and leaves) using HPLC-ICP-MS. The analysis of volatile organic compounds (VOCs) was conducted using E-nose, HSGC-IMS, and HS-SPME-GC-MS. The results showed that flowers had a significantly higher total selenium content compared to leaves and stems. Organic selenium, primarily selenocystine and methyl selenocysteine, accounted for over 98% of the total selenium content. A total of 102 VOCs were identified, with flowers containing more abundant VOCs compared to stems and leaves. Multivariate statistical analysis was applied to investigate VOC variations and marker VOCs. This research provides valuable insights into the selenium characteristics and flavor of C. violifolia.
Article
Environmental Sciences
Marinos Stylianou, Chloe Barlet, Chrysafis Andreou, Agapios Agapiou
Summary: Indoor air quality in libraries has a direct impact on human health and is influenced by volatile organic compounds (VOCs) emitted from aging print material. A study using HS-SPME-GC/MS analysis identified different VOC emissions from old and new books, with alcohols and ethers predominantly found in old books, and ketones and aldehydes in new books. Chemometric analysis and gaseous markers allowed for the classification of books into three age groups: very old, old, and modern. The measured concentrations of selected VOCs were below guidelines set for similar environments. The non-invasive, green analytical methodology can assist in evaluating IAQ, degradation, and book restoration in libraries.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Food Science & Technology
Claudia P. Passos, Silvia Petronilho, Antonio F. Serodio, Andreia C. M. Neto, Dylan Torres, Alisa Rudnitskaya, Claudia Nunes, Kristina Kukurova, Zuzana Ciesarova, Silvia M. Rocha, Manuel A. Coimbra
Summary: A simple methodology for quantification of acrylamide (AA) in biscuits without derivatization was developed, allowing for successful monitoring of AA levels in food products. This method could be useful for producers to control the AA content in their products.
Article
Biochemistry & Molecular Biology
Chao Li, Huiying Wan, Xinlong Wu, Jiaxin Yin, Limin Zhu, Hanjiang Chen, Xinbo Song, Lifeng Han, Wenzhi Yang, Heshui Yu, Zheng Li
Summary: This study characterized the volatile organic compounds (VOCs) of Schizonepetae Spica from six different regions using two different instruments, identifying a total of 82 compounds. The results showed that the HS-GC-IMS method was more effective in distinguishing samples from different regions, providing a reference method for the regional classification of Schizonepetae Spica.
Article
Food Science & Technology
Ioannis K. Karabagias, Vassilios K. Karabagias, Gulzar Ahmad Nayik, Ilias Gatzias, Anastasia Badeka
Summary: This study aimed to determine the volatile compounds of Greek Quercus ilex honey and characterize its provenance using chemometric evaluation. Analysis methods such as PCA and SLDA showed that the volatile composition of Quercus ilex honey is affected by its origin. Eucalyptol, 1-decanol, and tetradecanoic acid ethyl ester are proposed as volatile indicators of the provenance, correlated with specific pollen grains.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Rong Zhang, Chaochen Tang, Bingzhi Jiang, Xueying Mo, Zhangying Wang
Summary: The study optimized the HP-SPME GC-MS method to investigate the volatile compounds of four sweet potato cultivars, revealing significant compound differences among varieties and distinctive compounds characterizing each cultivar with typical flavor.
Article
Agriculture, Multidisciplinary
Ana M. Ribes-Moya, Ana M. Adalid, Maria D. Raigon, Pilar Hellin, Ana Fita, Adrian Rodriguez-Burruezo
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Horticulture
Carla Guijarro-Real, Ana Maria Adalid-Martinez, Aroa Gregori-Montaner, Jaime Prohens, Adrian Rodriguez-Burruezo, Ana Fita
SCIENTIA HORTICULTURAE
(2020)
Article
Agronomy
Carla Guijarro-Real, Jaime Prohens, Adrian Rodriguez-Burruezo, Ana Fita
Article
Food Science & Technology
Carla Guijarro-Real, Jaime Prohens, Adrian Rodriguez-Burruezo, Ana Fita
FOOD RESEARCH INTERNATIONAL
(2020)
Editorial Material
Agronomy
Monica Boscaiu, Ana Fita
Article
Food Science & Technology
Carla Guijarro-Real, Mariola Plazas, Adrian Rodriguez-Burruezo, Jaime Prohens, Ana Fita
Summary: Research has identified plant extracts and molecules as potential treatments for COVID-19, laying the groundwork for future chemical, in vivo, and clinical trials.
Article
Plant Sciences
Carla Guijarro-Real, Lorena Hernandez-Canovas, Angel Abellan-Victorio, Oumaima Ben-Romdhane, Diego A. Moreno
Summary: This study investigates the enhancement of glucosinolates in mustard sprouts through modifying growing conditions. Different species and treatments have varying effects on glucosinolate levels, with red LEDs showing the highest increase in B. carinata. These findings suggest that bioactive-enriched foods can be produced by altering growing conditions for sprouts.
Article
Plant Sciences
Carla Guijarro-Real, Ana. M. M. Adalid-Martinez, Cherrine. K. Pires, Ana. M. Ribes-Moya, Ana Fita, Adrian Rodriguez-Burruezo
Summary: Using HPLC, this study investigated the content and profile of sugars and capsaicinoids in different varieties of peppers grown under different environmental conditions. The results showed that the variety and ripeness of the fruit were important factors affecting the content of sugars and capsaicinoids. The study highlights the importance of sugars for the taste and flavor improvement in peppers.
Article
Plant Sciences
Sara Gonzalez-Orenga, Mariola Plazas, Elvira Ribera, Claudia Pallotti, Monica Boscaiu, Jaime Prohens, Oscar Vicente, Ana Fita
Summary: In the face of climate change, improving crop tolerance to drought is crucial due to its negative impact on agricultural yields globally. Researchers studied the response to drought of eggplant and its wild relatives and found that certain wild relatives, such as S. insanum, displayed better drought tolerance. These findings can be valuable for future breeding programs aimed at enhancing drought tolerance in eggplants.
Article
Plant Sciences
Neus Ortega-Albero, Sara Gonzalez-Orenga, Oscar Vicente, Adrian Rodriguez-Burruezo, Ana Fita
Summary: Soil salinity is becoming a critical problem for agriculture under climate change. The study investigated the responses of Solanum melongena, Solanum insanum, and their hybrid to salt stress. Results showed that cultivated eggplant exhibited higher salt tolerance compared to common crops, while S. insanum displayed specific responses, such as increased leaf K+ content. The hybrid showed better growth parameters and had an intermediate behavior between the parent species. These findings suggest the possibility of developing salt tolerance varieties in eggplant by introducing genes from S. insanum.
Article
Plant Sciences
Ivan I. Morales-Manzo, Ana M. Ribes-Moya, Claudia Pallotti, Ana Jimenez-Belenguer, Clara Perez Moro, Maria Dolores Raigon, Adrian Rodriguez-Burruezo, Ana Fita
Summary: Modern agriculture has increased food production through the use of pesticides and fertilizers and improved plant varieties. However, some of these technologies are not sustainable in the long term. This study examined the differences between organic and conventional farming systems on soil traits, root morphology, and plant production in four pepper accessions. The results showed that organic farming had higher microbial counts, enzymatic activities, and nitrogen mobilization.
Article
Agronomy
Marisa Jimenez-Perez, Ivan-Ilich Morales-Manzo, Ana Fita, Adrian Rodriguez-Burruezo
Summary: This article discusses the potential role of the interactions between host plants and arbuscular mycorrhizal fungi (AMP) and plant growth-promoting bacteria (PGPB) in alleviating drought stress. These symbiotic relationships not only help plants absorb nutrients and water, but also can be used as a sustainable approach to improve crop growth and yield under drought conditions.
AGROLIFE SCIENTIFIC JOURNAL
(2022)
