Article
Agriculture, Dairy & Animal Science
T. Bobbo, G. Meoni, G. Niero, L. Tenori, C. Luchinat, M. Cassandro, M. Penasa
Summary: Nuclear magnetic resonance spectroscopy was used to study the relationship between milk metabolome and udder quarter health status in dairy cows. Analysis showed that each cow could be identified based on its milk metabolomic fingerprint, and quarter milk samples of cows defined as cases were found to have mostly coagulase-negative staphylococci. Further analysis on metabolites levels indicated potential novel indicators of udder health status and milk quality.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Energy & Fuels
Fuyong Wang, Fanchao Zeng, Lu Wang, Xianmu Hou, Hui Cheng, Jian Gao
Summary: This study analyzed the fractal characteristics of pore spaces in tight sandstones from the Ordos Basin in China, using NMR and RCP techniques. It showed that the fractal dimensions of pore spaces with movable fluids were negatively correlated with permeability and reservoir quality index, with fractal dimensions approaching 3 indicating less favorable petrophysical properties. Different fractal models were compared for calculating fractal dimensions, with the 3D capillary model found to be the most accurate for evaluating tight sandstone properties.
Review
Biochemistry & Molecular Biology
Alvaro Fernandez-Ochoa, Francisco Javier Leyva-Jimenez, Maria de la Luz Cadiz-Gurrea, Sandra Pimentel-Moral, Antonio Segura-Carretero
Summary: High-resolution analytical techniques, such as nuclear magnetic resonance or mass spectrometry coupled to chromatographic techniques, play a determining role in various stages necessary for the development of functional foods. These techniques are used to analyze botanical extracts, understand the bioavailability and metabolism of ingested compounds, and determine changes in endogenous metabolites caused by intake of compounds with bioactive potential.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Chemistry, Multidisciplinary
Florence Franconi, Laurent Lemaire, Jean-Christophe Gimel, Samuel Bonnet, Patrick Saulnier
Summary: NMR-based diffusion methods are valuable tools for nanomedicine characterization and understanding interactions with the biological environment. They provide insights into diffusion phenomena and measurement of self-diffusion and mutual diffusion coefficients. NMR diffusometry spectroscopic and imaging methods have broad applications in nanomedicine, aiding in elucidating important issues.
JOURNAL OF CONTROLLED RELEASE
(2021)
Article
Physics, Multidisciplinary
Ainitze Biteri-Uribarren, Pol Alsina-Bolivar, Carlos Munuera-Javaloy, Ricardo Puebla, Jorge Casanova
Summary: This study tackles the detection of individual molecules by combining a hybrid sensor-a nitrogen vacancy center (NV) and a dangling bond on the diamond surface-with a multi-tone dynamical decoupling sequence. Via numerical simulations, the authors prove that the sequence minimizes the impact of decoherence, which allows using the dangling-bond as a signal amplifier.
COMMUNICATIONS PHYSICS
(2023)
Article
Quantum Science & Technology
Soham Pal, Priya Batra, Tanjung Krisnanda, Tomasz Paterek, T. S. Mahesh
Summary: Quantum entanglement is a unique form of correlation between quantum particles that cannot be increased through local operations and classical communication. The presence of entanglement gain between detectors interacting through a classical mediator suggests non-classical characteristics of the mediator. Research indicates the significance of the initial state in determining the entanglement gain between detectors.
Article
Food Science & Technology
Celso F. Balthazar, Jonas T. Guimaraes, Ramon S. Rocha, Roberto P. C. Neto, Erick A. Esmerino, Hugo L. A. Silva, Elenilson G. Alves Filho, Tatiana C. Pimentel, Sueli Rodrigues, Edyr S. Brito, Maria Ines B. Tavares, Marcia Cristina Silva, Renata S. L. Raices, Monica Q. Freitas, Daniel Granato, Adriano G. Cruz
Summary: The metabolic profiling of probiotic low-sodium Prato cheeses with food enhancers was evaluated using NMR spectroscopy and chemometric tools. Aromatic and aliphatic structures, lactic acid, as well as various amino acids and fatty acids were found to be the dominant compounds. Principal components analysis and partial least square discriminant analysis were used to differentiate cheese samples based on their contents and classify cheese types based on composition, highlighting compound variability over ripening time.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Food Science & Technology
Elena Curti, Roberto Anedda
Summary: The quality of Italian cheese Fiore Sardo is investigated using Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry. The study shows that TD-NMR relaxometry parameters can describe the quality of Fiore Sardo cheese, with notable variability in artisanal productions and clear influence of milk heat treatment and industrial processing. TD-NMR relaxometry has potential as an alternative method for quality control in the dairy sector.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Engineering, Chemical
Xiaole Sui, Ya Zhao, Xin Zhang, Yuexiang Zhang, Lanlan Zhu, Zhongxiang Fang, Qilong Shi
Summary: The study investigated the application of explosion puffing drying (EPD) in scallop adductors and found that hydrocolloid coating pretreatment significantly improved the quality characteristics. The coating pretreatment increased the freedom degree and mobility of water molecules, leading to enhanced quality of puffing-dried scallop adductors.
Article
Physics, Multidisciplinary
Wentian Zheng, Ke Bian, Xiakun Chen, Yang Shen, Shichen Zhang, Rainer Stohr, Andrej Denisenko, Jorg Wrachtrup, Sen Yang, Ying Jiang
Summary: An efficient method was developed to engineer the electrostatic environment of near-surface nitrogen vacancy center qubits, increasing their coherence and sensitivity.
Article
Chemistry, Analytical
Lihua Xu, Biling Huang, Zhiying Hou, Shaohua Huang, Yufen Zhao
Summary: This study demonstrates the simultaneous analysis of a complex mixture using solvent effects by F-19 NMR spectroscopy, which enables the identification and quantification of multiple amino acids. This method has important implications for human health and disease diagnosis.
ANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Applied
Flavio Meira Borem, Giselle Figueiredo de Abreu, Antonio Gilberto Ferreira, Maiara da Silva Santos, Thayana da Conceicao Alves, Ana Paula de Carvalho Alves
Summary: NMR was used to identify metabolic changes in green coffee beans stored in different packages. The sensory quality of beverages deteriorated more in paper bags after 6 months of storage, while high barrier bags and vacuum packs maintained quality for 18 months. NMR allowed the differentiation of coffee packed in paper bags from the 3rd month of storage, providing an early identification of changes that would otherwise only be noticed through sensory analysis after six months. Choline and glycerophosphocholine were the main compounds associated with the observed changes in coffee stored in paper bags.
Article
Multidisciplinary Sciences
Hsueh-Ying Chen, C. Blake Wilson, Robert Tycko
Summary: The spatial resolution of MRI is limited by signal detection sensitivity, but can be improved by performing measurements at low temperature and using dynamic nuclear polarization (DNP) technique. This allows for higher resolution and shorter data acquisition times, offering a promising direction for high-resolution MRI studies.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Review
Food Science & Technology
Tao Zhang, Can Chen, Kaizhou Xie, Jinyu Wang, Zhiming Pan
Summary: Metabolomics has been widely used in meat quality analysis and meat authentication in recent decades, showing promise in providing valuable insights for further research. This review provides a comprehensive overview of the concept, analytical techniques, and analysis workflow of metabolomics in meat science research, while also critically discussing the limitations, challenges, and future trends of its application.
Article
Environmental Sciences
Kathryn E. Anderssen, Geir Wing Gabrielsen, Mathias Kranz, France Collard
Summary: Monitoring plastic ingestion by marine wildlife is crucial for understanding the extent of plastic pollution and its impact on species and ecosystems. Current detection methods are slow and invasive, limiting the number of animals that can be screened. This study explores the use of MRI as a rapid and non-invasive method to detect plastic ingestion. The results show that MRI and NMR can directly or indirectly detect plastic in the digestive system of animals, with distinctive NMR signal characteristics for each type of plastic. While commercial MRI technology is not suitable for field use, existing single-sided MRI research systems could be adapted for monitoring wildlife outside the laboratory.
MARINE POLLUTION BULLETIN
(2022)
Review
Food Science & Technology
Bruno L. Ferreira, Daniel Granato, Itaciara L. Nunes
Summary: Ionic liquids are innovative solvents that can replace toxic volatile organic solvents. Despite their versatility and sustainability, their application in food is not currently regulated in Europe. Using ionic liquids for extraction can increase efficiency and reduce extraction time.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Ecology
Wenner Vinicius Araujo Saraiva, Neville Vieira Monteiro, Nivia da Silva Dias-Pini, Jessica Fontes Vasconcelos, Elenilson de Godoy Alves Filho, Jose Wagner da Silva Melo, Vitor Hugo Maues Macedo, Gabriela Priscila de Sousa Maciel, Eduardo Pereira de Sousa Neto
Summary: This study evaluated the functional and olfactory response of Chrysoperla externa on controlling Aleurodicus cocois. The results showed that first-instar larvae of C. externa had a strong response to the eggs and nymphs of A. cocois, and the predator was able to distinguish the volatile signals emitted after the infestation of A. cocois in different cashew genotypes.
ARTHROPOD-PLANT INTERACTIONS
(2023)
Article
Food Science & Technology
Winnie Alencar Luciano, Tatiana Colombo Pimentel, Fabricia Franca Bezerril, Carlos Eduardo Bara, Vanessa Aparecida Marcolino, Rafaela de Siqueira Ferraz Carvalho, Marcos dos Santos Lima, Olga Martin-Belloso, Marciane Magnani
Summary: This study evaluated the effectiveness of citral nanoemulsion in reducing the survival of Listeria monocytogenes on fresh-cut melon and papaya. The results showed that citral nanoemulsion significantly decreased the bacterial counts and did not negatively affect the sensory parameters.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Amanda G. Mizuta, Jessica L. de Menezes, Luciana A. da Silva, Vanessa A. Marcolino, Carlos E. Barao, Tatiana C. Pimentel, Benicio A. de Abreu Filho, Grasiele S. Madrona
Summary: This study evaluated the effects of high-intensity ultrasound on the properties of probiotic strawberry drink, finding that appropriate processing time can improve texture, functionality, antioxidant activity, and probiotic survival.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Qiuyan Ban, Wenjing Chi, Yu Tan, Shiqiong Wang, Ning Li, Lianjun Song, Xianqing Huang, Dongxu Wang, Wanxi Peng, Daniel Granato, Guangshan Zhao
Summary: The research indicates that melatonin can improve lipid metabolism by modifying gut microbiota and glucose metabolism through the melatonin receptor signaling pathway. However, the effect of melatonin consumption on glucose homeostasis by affecting gut microbiota in diabetes has not been studied. In this experiment, melatonin administration through drinking water for 12 weeks in db/db mice, a type 2 diabetes model, showed reduced diabetic symptoms, increased insulin sensitivity, and improved glycemia. Melatonin reprogrammed the gut microbiota and reduced the levels of short-chain fatty acids, leading to enhanced insulin sensitivity and lower fasting blood glucose levels.
FOOD SCIENCE & NUTRITION
(2023)
Article
Agriculture, Multidisciplinary
Hilton Cesar Rodrigues Magalhaes, Elenilson Godoy Alves Filho, Aline Oliveira, Silvia Leticia Rivero Meza, Deborah S. Garruti, Eduardo Purgatto
Summary: The current study evaluates the roles of methyl jasmonate (MeJA) in the production of volatile organic compounds (VOC) during the ripening of grape tomatoes. The association between MeJA and ethylene in the aroma formation, specifically in VOC from the carotenoid pathway, was observed. The expression of fatty acid pathway genes was reduced by 1-MCP, even in the presence of MeJA. MeJA and MeJA+1-MCP treatments led to an increase in volatile C6 compounds and the levels of 6-methyl-5-hepten-2-one derived from lycopene, indicating an ethylene-independent biosynthetic process.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Nutrition & Dietetics
Ruixia Dong, Junjie Pan, Guangshan Zhao, Qiuyan Zhao, Shiqiong Wang, Ning Li, Lianjun Song, Xianqing Huang, Shuxing Miao, Junhui Ying, Fangying Wu, Dongxu Wang, Kejun Cheng, Daniel Granato, Qiuyan Ban
Summary: Excessive calorie intake and physical inactivity have led to an increase in nutrient overload-related diseases, which is a global public health issue. Chimonanthus salicifolius, a plant in China, has shown several health benefits. This study investigated the antioxidant activity and the alleviating effects of CHI leaves on diabetes and hyperlipidemia. Results showed that CHI leaves had antioxidant activity and improved diabetic symptoms, but had no significant effect on hyperlipidemia.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Patricia M. De Farias, Lucicleia B. De Vasconcelos, Marcia E. S. Ferreira, Elenilson G. Alves Filho, Delia R. Tapia-Blacido
Summary: Chemical treatment of nopal cladodes improved their incorporation into starch composite films and provided antioxidant properties. Alkaline treatment at pH 11 yielded films with suitable properties for food packaging, including improved mechanical resistance and antioxidant activity.
JOURNAL OF VINYL & ADDITIVE TECHNOLOGY
(2023)
Review
Food Science & Technology
Luciana Azevedo, Daniel Granato, Vinicius Maltarollo, Jose E. Goncalves
Summary: Agrifood system technologies have facilitated the creation of innovative foods with improved nutritional profiles. This article provides an overview of the development of food models/prototypes using natural compounds as a source of inspiration, through the integration of various disciplines and food technologies. To create healthy foods, the combination of interrelated technologies from nutrition, chemical synthesis, pharmacology, and food technology with biological system analyses is proposed. Developing food molecules is a slow process that involves mandatory steps based on desired bioactive properties, which is hindered by the diversity of food matrices and the complexity of reconstituting their biosynthetic pathways. Overcoming these challenges should be a primary focus in food science, leading to more sustainable processes and health benefits.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Plant Sciences
Tufy Kabbas Kabbas Junior, Cristiane de Moura, Thiago Mendanha Cruz, Mariza Boscacci Marques, Mariana Araujo Vieira do Carmo, Carolina Turnes Pasini Deolindo, Heitor Daguer, Luciana Azevedo, Daniel Granato
Summary: The aim of this study was to determine the phenolic composition, antioxidant activity, cytotoxicity, and peroxidative inhibition of defatted grape and blackberry seeds. A statistical optimization study was conducted to maximize the extraction of bioactive compounds and antioxidant activity. The extracts showed low/no cytotoxicity, protected against ROS production, and exhibited antioxidant activity and protection on erythrocytes.
Article
Chemistry, Applied
Hazel Corrigan, Aoife Dunne, Niamh Purcell, Yuyang Guo, Kai Wang, Hongzhuan Xuan, Daniel Granato
Summary: Designing functional foods as delivery systems is a customized strategy to reduce noncommunicable diseases risk. The study optimized a combination of t-resveratrol (RES), chlorogenic acid (CHA), and quercetin (QUE) and developed a functional tea formulation enriched with the optimal polyphenol combination (OPM). Experimental results showed that the antioxidant capacity of these compounds varied depending on the assays and compounds. Adding OPM (100 mg/L) to chamomile tea showed increased antioxidant activity and protection against oxidation.
Article
Chemistry, Multidisciplinary
Amanda G. Silveira, Laiza B. Ribeiro, Lorena M. F. Sampaio, Amelia R. N. Lima, Elenilson G. Alves Filho, Paulo R. V. Ribeiro, Kirley M. Canuto, Carlos F. H. Moura, Jesus F. Ayala-Zavala, Luciana S. Oliveira
Summary: This study investigated the potential of four commercial clones of unripe acerola fruit as a source of nutraceuticals and functional foods for industrial use. The chemical profiling and antioxidant capacity analysis revealed that the BRS 236 clone showed promising potential as an antioxidant source to be used as a functional food or ingredient.
JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Applied
Louise Iara Gomes de Oliveira, Whyara Karoline Almeida da Costa, Fernanda de Candido de Oliveira, Fabricia Franca Bezerril, Luana Priscila Alves Maciel Eireli, Marcos dos Santos Lima, Melline Fontes Noronha, Lucelia Cabral, Roger Wagner, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study characterized the physicochemical parameters, microbial diversity, and metabolite concentrations of Ginger Bug and Ginger Beer, and determined the sensory aspects of the beverage. It was found that longer activation time and fermentation time resulted in increased production of organic acids, alcohols, volatile compounds, and phenolic compounds, as well as greater microbial diversity and better sensory characteristics.
Article
Chemistry, Applied
Anica Bebek Markovinovic, Dora Brdar, Predrag Putnik, Tomislav Bosiljkov, Ksenija Durgo, Ana Hudek Turkovic, Irena Brcickaraconji, Karlo Jurica, Branimir Pavlic, Daniel Granato, Danijela Bursac Kovacevic
Summary: This study investigates the use of Arbutus unedo L. fruits for the production of functional foods through three-dimensional printing (3DP). The fruits are found to be a good source of bioactive compounds and antioxidants, with antimicrobial properties. Different printing parameters significantly affect the properties of the 3DP products.
Article
Chemistry, Applied
Marcelo Franchin, Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, Sebastiao Orestes Pereira Neto, Bruna Benso, Masaharu Ikegaki, Kai Wang, Severino Matias de Alencar, Daniel Granato
Summary: Brazilian propolis from Apis mellifera is widely studied for its unique chemical composition and biological properties. This review explores the potential uses of propolis as a functional ingredient in food and pharmaceutical applications, providing a theoretical and practical basis for optimizing its bioactive properties.
Review
Food Science & Technology
Peiling Yan, Weiqing Lan, Jing Xie
Summary: Sodium alginate (SA) is an important marine polysaccharide that has extensive applications in food preservation and quality maintenance. Modification methods can be used to improve the properties of SA and make it compatible with other materials. Solvent-casting films and gels are common methods for using modified SA in food preservation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Zhihui Yu, Yating Gao, Xinyi Jia, Shuai Cui, Li Ma, Dan Zheng, Xin Li, Long Li, Lixin Zhang, Yisheng Chen
Summary: This review provides a new perspective on the state-of-the-art research and application of high-intensity ultrasound (HIU) for modifying blue food proteins (BFPs). The effects of HIU treatment on the functional properties and structural composition of BFPs are comprehensively evaluated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Honghong Zhang, Haoran Fan, Xueming Xu, Dan Xu
Summary: This review provides a comprehensive summary of changes in different components in frozen dough, including starch, gluten protein, lipid, and yeast, from a multiscale perspective. The methods of improving the production process of frozen dough, from main materials to end products, have been discussed. Key findings include the use of high gluten strength wheat flour and composite flour with high dietary fiber to improve the freezing resistance of gluten-starch matrix, as well as various methods to improve yeast freeze tolerance and the effects of different freezing rates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Junhua Xie, Qiqiong Li, Shaoping Nie
Summary: This review provides an overview of bEVs' biology, evidence for their health benefits, and possible molecular pathways involved in their health-promoting effects, as well as perspectives for applications in foods and pharmaceuticals.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Jose Bueno-Mancebo, Adriana Artola, Raquel Barrena, Fernando Rivero-Pino
Summary: This review provides an overview of the characterization, production, and applications of sophorolipids (SLs) in the food industry. SLs exhibit bioactivity and environmental friendliness, making them suitable for various applications in food packaging, agriculture, and other areas. The importance of SLs in the context of the One Health approach is emphasized.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Letter
Food Science & Technology
Saurabh Singh
Summary: This paper is interesting and relevant to determining the moisture content of food products. However, it lacks the classification of oven drying methods, which are cost-effective and important for drying solids and semisolids.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Yong Cheng, Beijun Ang, Chaoyi Xue, Zhenyu Wang, Liduan Yin, Tong Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Wei Zhang, Jie Chen, Zhiyong He
Summary: Pollen fermentation can improve its nutrient profile, degrade allergenic compounds, enhance bioavailability, and promote gut health. Pollen can serve key roles in fermented food production and create opportunities for innovative product development. However, quality and safety considerations are important in pollen fermentation.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Review
Food Science & Technology
Fanghua Guo, Fereidoon Shahidi
Summary: This contribution summarizes the potential of anthocyanins as alternatives to antibiotics, focusing on their anti-oxidation, anti-inflammation, absorption, metabolism, antibacterial effects, and the possible mechanisms behind these effects. The use of encapsulation to improve stability and bioavailability of anthocyanins, as well as targeted delivery to the lower digestive tract, shows promise in replacing antibiotics. However, more in vivo studies are needed to further support these findings.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)
Article
Food Science & Technology
Muhammad Rehan Khan, Elena Torrieri, Florent Allais, Sami Fadlallah
Summary: This opinion paper explores the potential of integrating synthetic biology into microbial polymers to produce tailored biopolymers for food packaging applications. By leveraging synthetic biology tools and adopting safety assessment protocols established within the regulatory framework, this innovative approach has the potential to not only replace conventional methods but also address environmental concerns associated with traditional food packaging.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2024)