Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Eslim Sugey Sandoval-Sicairos, Ada Keila Milan-Noris, Diego Armando Luna-Vital, Jorge Milan-Carrillo, Alvaro Montoya-Rodriguez
Summary: This study identified bioactive peptides, especially anti-inflammatory ones, released from germinated amaranth during in vitro gastrointestinal digestion, showing potential for combating non-communicable diseases.
Article
Food Science & Technology
Mariana Sisconeto Bisinotto, Daniele Cristina da Silva, Luciana de Carvalho Fino, Fernando Moreira Simabuco, Rosangela Maria Neves Bezerra, Adriane Elisabete Costa Antunes, Maria Teresa Bertoldo Pacheco
Summary: Cashew nuts, mainly consumed as snacks, have gained interest in broken kernels for their added value. The study evaluated the antioxidant capacity and potential prebiotic effect of defatted cashew nut flour through simulated gastrointestinal digestion, showing significant increase in antioxidant capacity in the soluble digested fraction and potential prebiotic effect in the insoluble digested fraction. The high protein content and presence of antioxidant peptides make defatted cashew nut flour a promising functional food ingredient.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Chemistry, Applied
Hongwei Cao, Qilong Huang, Junru Shi, Xiao Guan, Hongdong Song, Yu Zhang, Jian Xie, Yong Fang
Summary: The effects of microwave and traditional water bath treatments at different temperatures on quinoa protein digestion rate and antioxidant activity of its digestion products were explored. It was found that microwave treatment at 70 degrees C resulted in the highest digestion rate and strongest antioxidant activities. However, water bath treatment limited the exposure of active groups, leading to decreased digestibility and antioxidant activities of quinoa protein.
Article
Chemistry, Applied
Agustin Lucini Mas, Federico I. Brigante, Emiliano Salvucci, Pablo Ribotta, Marcela L. Martinez, Daniel A. Wunderlin, Maria Baroni
Summary: The addition of 10% defatted sesame flour (DSF) to cookies improves their antioxidant properties and consumer acceptance without affecting their technological properties. During digestion, some polyphenols from DSF are absorbed, and the addition of DSF also benefits the composition of the colonic microbiota.
Article
Food Science & Technology
Qiping Zhan, Qian Wang, Qi Liu, Yifang Guo, Fan Gong, Lihua Hao, Hui Wu, Zhou Dong
Summary: This study investigated the changes in antioxidant capacities of protein fractions from Sacha inchi seeds during simulated gastrointestinal digestion, showing that the digestion process increased their antioxidant activity, especially the glutelin fraction. This highlights the potential application of glutelin hydrolysates as natural antioxidant supplements to prevent non-communicable diseases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Ana M. Vilas-Boas, Maria E. Brassesco, Andreia C. Quintino, Margarida C. Vieira, Teresa R. S. Brandao, Cristina L. M. Silva, Miguel Azevedo, Manuela Pintado
Summary: This study produced integral carob flour (CF) using an innovative process and evaluated its physicochemical and bioactive properties during simulated gastrointestinal tract (GIT) digestion at different particle sizes. The results showed that particle size affected the sugar, antioxidant, and total phenolic content of CF and also its digestion in the gastrointestinal tract. The <= 100 mu m fraction demonstrated the most suitable profile as a functional food ingredient.
Article
Food Science & Technology
Osama Magouz, Nabil Mehanna, Mohamed Khalifa, Hanaa Sakr, Sabrina Gensberger-Reigl, Sevim Dalabasmaz, Monika Pischetsrieder
Summary: A comprehensive analysis of the peptide fraction of fermented buttermilk was conducted using UHPLC-ESI-MS/MS before and after simulated gastrointestinal digestion. Results showed significant changes in the peptide profile of fermented buttermilk after digestion. A total of 81, 120, and 46 peptides were identified in fermented buttermilk, its gastric and intestinal digests, respectively. The bioactivity of fermented buttermilk peptides, mainly ACE inhibitory activity, increased significantly after digestion.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Chemistry, Applied
Milagros Arnal, Marta Gallego, Pau Talens, Leticia Mora
Summary: Legumes can be hydrolysed to generate antidiabetic peptides that inhibit carbohydrate digestive enzymes. The thermal treatment applied during cooking and the subsequent digestion process impact the degree of protein hydrolysis and the activity of the peptides. This study evaluated the alpha-amylase inhibitory activities of cooked and digested green peas, chickpeas, and navy beans, and analyzed the peptide profiles after different thermal treatments. The results showed that all peptide extracts inhibited alpha-amylase, and the <3 kDa peptide fraction was responsible for the main activity. Microwave cooking had the highest impact on green peas and navy beans, while no specific thermal treatment stood out for chickpeas. Peptidomics analysis identified a total of 205 peptides in the <3 kDa fraction, with 43 potentially bioactive peptides according to in silico analysis. The quantitative results also revealed differences in the peptide profiles among legume types and thermal treatments.
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: Polyphenol-rich purple rice has been found to have various health benefits, including antioxidant activity. This study investigated the effect of gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice. The results showed a significant difference in bioaccessible phenolic content and antioxidant activity between gastric and intestinal digestion. However, the number of bioaccessible polyphenols decreased after digestion, but significant free radical scavenging activity was still retained due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic acid.
Article
Chemistry, Applied
Miguel Rebollo-Hernanz, Jennifer Kusumah, Neal A. Bringe, Yu Shen, Elvira Gonzalez de Mejia
Summary: This study assessed the relationship between the protein and peptide composition of soybean varieties and their antioxidant properties during digestion. Glycinin and beta-conglycinin were the primary and most variable proteins among the different soybean varieties. Protein composition determined the extent of hydrolysis, which was negatively associated with glycinin concentration (r = -0.911). Peptide sequencing revealed the diversity of released peptides among the soybean varieties. Despite being less absorbable in intestinal cells, larger peptides showed a stronger affinity for Keap1 (r = 0.806). Digested soybean fractions exhibited radical scavenging and antioxidant properties, which were positively correlated with protein (r = 0.900) and glycinin (r = 0.824) concentration. These fractions reduced oxidative stress (21-118%) and cell death in intestinal epithelial cells by activating Nrf2-dependent antioxidant responses (1.2-3.6-fold). Differences in protein and peptide composition influence the health-promoting properties of soybeans and can guide the production of healthier soybean-based products.
Article
Biochemistry & Molecular Biology
Eleni Dalaka, Ioannis Politis, Georgios Theodorou
Summary: This study evaluated the antioxidant capacity of sweet whey derived from different types of cheeses and found that whey can produce more antioxidants during the digestion process. Bovine and ovine whey, in particular, may be potential sources of physical antioxidants in human and animal nutrition.
Article
Biochemistry & Molecular Biology
Xiaojuan Feng, Nana Bie, Jingyao Li, Mengli Zhang, Yihua Feng, Tingting Ding, Yue Zhao, Chunling Wang
Summary: This study investigated the antioxidant properties and changes in molecular weight, antioxidant activity, and microstructure of Chinese yam polysaccharides (CYP-A) during in vitro digestion. The results showed that CYP-A had a high scavenging rate of the DPPH free radical and its antioxidant activity correlated positively with concentration. Furthermore, the molecular weight of CYP-A decreased after intestinal digestion and its structure changed. The study also found that the DPPH radical scavenging activity increased in the intestinal digested samples of CYP-A, but the reducing power significantly decreased after in vitro intestinal digestion.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
Selvakumari Ulagesan, Taekil Eom, Taek-Jeong Nam, Youn-Hee Choi
Summary: The antioxidants peptides extracted from Pyropia yezoensis have shown protective effects against liver injury and promoted the proliferation of HepG2 cells. Their sequences containing hydrophobic and aromatic amino acids may be responsible for their antioxidant activities.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
Summary: The potential of peptides from Amaranthus manteggazianus seeds to scavenge peroxyl radicals and exhibit antioxidant activity on intestinal cells was studied. The beverage derived from the seeds showed greater antioxidant activity compared to the flour.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Susan F. Garcia Filleria, Mariela Rodriguez, Valeria A. Tironi
Summary: The study showed that incorporating amaranth flour and protein isolate in rat diets could regulate the redox balance in intestinal and liver cells, especially when they made up 50% of the protein content in the diet and were administered for 1 week. These two amaranth ingredients have the potential for developing functional foods with beneficial antioxidant properties.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Mariela Rodriguez, Valeria A. Tironi
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)