Article
Plant Sciences
Maria Belen Perez, Sofia Carvajal, Vanesa Beretta, Florencia Bannoud, Maria Florencia Fangio, Federico Berli, Ariel Fontana, Maria Victoria Salomon, Roxana Gonzalez, Lucia Valerga, Jorgelina C. Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W. Simon, Pablo F. Cavagnaro
Summary: The present study characterized a diverse collection of purple and non-purple carrot accessions for their concentration of anthocyanins, phenolics, carotenoids, and antioxidant capacity. Significant variation was found among the accessions, with acylated anthocyanins being the most dominant pigment. Purple carrots exhibited higher levels of anthocyanins, phenolics, and antioxidant capacity compared to non-purple carrots. Antioxidant capacity was positively correlated with anthocyanin content and total phenolic content, but not with carotenoids. Certain accessions were identified as potential sources for food dyes or increased nutraceutical value.
Article
Plant Sciences
Petar Mitrovic, Ivica Djalovic, Biljana Kiprovski, Sonja Veljovic Jovanovic, Vojislav Trkulja, Aleksandra Jelusic, Tatjana Popovic
Summary: The study found that infection by Candidatus Phytoplasma solani caused abnormal growth in carrot plants, leading to symptoms such as leaf chlorosis and reddening, affecting antioxidative metabolism and chlorophyll content.
Article
Agronomy
Abdul Hameed, Nudrat Aisha Akram, Muhammad Hamzah Saleem, Muhammad Ashraf, Shakeel Ahmed, Shafaqat Ali, Abdulaziz Abdullah Alsahli, Mohammed Nasser Alyemeni
Summary: The influence of seed priming with different concentrations of alpha-tocopherol on carrot plants under water-deficit conditions was investigated. The application of alpha-tocopherol was effective in improving plant growth attributes and oxidative defense system, especially in reducing the accumulation of H2O2 and MDA contents. Additionally, cv.DC4 showed better performance in growth attributes.
Article
Chemistry, Multidisciplinary
Laura Sofia Santoscoy-Berber, Marilena Antunes-Ricardo, Melissa Zulahi Gallegos-Granados, Juan Carlos Garcia-Ramos, Alexey Pestryakov, Yanis Toledano-Magana, Nina Bogdanchikova, Rocio Alejandra Chavez-Santoscoy
Summary: The study showed that the use of silver nanoparticles significantly increased the antioxidant capacity of carrots and also affected the content of specific phenolic compounds.
Article
Nutrition & Dietetics
Mikayla S. Kaeppler, Jordan B. Smith, Christopher R. Davis, Philipp W. Simon, Sherry A. Tanumihardjo
Summary: Two studies on weanling male Mongolian gerbils examined the relative bioefficacy of non-provitamin A carotenoids (PAC) - lycopene or anthocyanins from multicolored carrots - to vitamin A (VA). The results showed that simultaneous consumption of these phytochemicals did not affect the relative bioefficacy of BCE.
JOURNAL OF NUTRITION
(2023)
Article
Plant Sciences
Tong Li, Yuan-Jie Deng, Jie-Xia Liu, Ao-Qi Duan, Hui Liu, Ai-Sheng Xiong
Summary: This study revealed that DcCCD4 plays a significant role in the accumulation of carotenoids in carrot taproots by cleaving alpha- and beta-carotene, which affects the color of the taproot.
Article
Chemistry, Applied
Christophe Aubert, Marie Bruaut, Guillaume Chalot
Summary: This study analyzed the primary and secondary metabolites in different parts of two orange carrots, highlighting the considerable variation in levels between tissues and sections. The peel was found to have higher levels of citric acid, gamma-tocopherol, 6-methoxymellein, falcarindiol, and most polyphenols and terpenes, while lower levels of sugars, alpha-tocopherol, and falcarinol. Lutein was mainly localized in the xylem. The sucrose, carotenoid, alpha-tocopherol, and falcarindiol acetate contents decreased from the top sections to the bottom sections. Most polyphenols showed similar patterns in the peel, while malic acid showed a similar pattern in the phloem. Falcarinol content decreased in the top sections of the phloem but increased in the xylem. No clear trend was observed for gamma-tocopherol and ascorbic acid.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biotechnology & Applied Microbiology
Priscila S. Correa, Wilson G. de M Junior, Nidia S. Caetano
Summary: The results of the experiment show that there is no statistically significant difference in the production of astaxanthin and antioxidant molecules between outdoor cultivation and control cultivation. However, the biomass productivity is lower in outdoor cultivation. Methanolic extracts from outdoor cultivation have high radical scavenging and ferrousion chelating abilities, while ethanolic extracts have high total antioxidant capacities.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Review
Food Science & Technology
Alberto A. Escobar-Puentes, Ivan Palomo, Lyanne Rodriguez, Eduardo Fuentes, Monica A. Villegas-Ochoa, Gustavo A. Gonzalez-Aguilar, Francisco J. Olivas-Aguirre, Abraham Wall-Medrano
Summary: Sweet potato is an important food crop rich in beneficial compounds that contribute to preventing various diseases. This article briefly discusses the diversity of sweet potato varieties, production markets, product diversification, and starch as a functional ingredient.
Article
Agronomy
Maria Angeles Botella, Virginia Hernandez, Teresa Mestre, Pilar Hellin, Manuel Francisco Garcia-Legaz, Rosa Maria Rivero, Vicente Martinez, Jose Fenoll, Pilar Flores
Summary: This study explores the effects of long-term salinity and high temperature stresses on tomato yield and fruit quality. Salinity reduced yield but improved fruit quality, while high temperatures increased vitamin C content but decreased the concentration of certain phenolic compounds and carotenoids. The findings suggest the potential of exploiting abiotic stresses to increase health-promoting compounds in tomatoes.
Article
Food Science & Technology
Anna Paula Pereira Barbosa-Carvalho, Deusa do Socorro Texeira Costa Leitao, Francilia Campos de Siqueira, Adriana Zerlotti Mercadante, Renan Campos Chiste
Summary: Antrocaryon amazonicum fruits are unexploited sources of bioactive compounds with high antioxidant potential, especially in the peel extract. The peel extract showed greater efficiency in scavenging ROS, while the pulp extract exhibited higher efficiency in scavenging ONOO-.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Silvia Tampucci, Antonella Castagna, Daniela Monti, Clementina Manera, Giuseppe Saccomanni, Patrizia Chetoni, Erica Zucchetti, Mariacristina Barbagallo, Laura Fazio, Marco Santin, Annamaria Ranieri
Summary: The research demonstrates that chitosan-tyrosol coatings facilitate the permeation of tyrosol across tomato peels and its transfer into the flesh, showing promising potential for producing functional tomato fruit.
Article
Chemistry, Applied
Carla Alegria, Elsa M. Goncalves, Margarida Moldao-Martins, Marta Abreu
Summary: In fresh-cut vegetables, combined stresses can lead to different responses compared to individual stresses, with wound-induced phenolic biosynthesis being influenced by peel removal and shredding in carrots. Heat application, although causing a delay in phenolic content increase, ultimately leads to higher phenolic accumulation in shredded carrots after 10 days. However, the decrease in peroxidase activity may impact quality degradation during storage.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Marco Antonio Gonzalez-Pena, Jose Daniel Lozada-Ramirez, Ana Eugenia Ortega-Regules
Summary: This study compared the antioxidant potential of carotenoid extracts from mamey and carrot, finding that both extracts were able to decrease oxidative damage and enhance resistance in Caenorhabditis elegans. Despite differences in carotenoid content, the extracts showed similar effects, suggesting that mamey is a good alternative source of carotenoids.
BIOCHEMISTRY AND BIOPHYSICS REPORTS
(2021)
Article
Food Science & Technology
Berna Goztepe, Selma Kayacan, Fatih Bozkurt, Merve Tomas, Osman Sagdic, Salih Karasu
Summary: The study found that freeze-dried samples had the highest antioxidant activity, while hot air dried samples had the lowest. Ultrasound-assisted vacuum drying had the least impact on drying time and color change of rosehip compared to vacuum drying and hot air drying.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lorena Martinez-Zamora, Noelia Castillejo, Francisco Artes-Hernandez
Summary: The objective of this study was to assess the impact of visible spectrum LED lighting on the quality and bioactive compounds of Kumato(R) cherry tomatoes during shelf-life. The tomatoes were stored under different LED lights and darkness. The results showed that illumination with blue + red LED or blue LED enhanced the content of bioactive compounds, while green + red and green + far-red LED also stimulated the biosynthesis of certain compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Laura Rasines, Guillermo San Miguel, angel Molina-Garcia, Francisco Artes-Hernandez, Eloy Hontoria, Encarna Aguayo
Summary: The aim of this research is to define different scenarios for optimizing the environmental sustainability of the postharvest stage of vegetable products. Various factors such as packaging materials, energy generation technologies, organic waste management, and transportation methods were considered. The analysis revealed that the production of packaging materials and transportation stage had the greatest impact on carbon footprint. The most effective measures to reduce the environmental footprint involved the use of reusable packaging materials, reducing transport distance, utilizing renewable energy, and repurposing organic waste.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Review
Food Science & Technology
Francisco Artes-Hernandez, Lorena Martinez-Zamora, Marina Cano-Lamadrid, Seyedehzeinab Hashemi, Noelia Castillejo
Summary: Food losses and waste reduction pose a global challenge that requires the collaboration of governments, researchers, and food industries. This review focuses on the use of green technologies to extract bioactive compounds from Brassica by-products, specifically looking at their potential application in developing new foods. Various extraction methods, including ultrasound and microwave-assisted extraction, have been studied, with enzymes, supercritical fluids, ultrafiltration, and pressurized liquids also proving to be effective. Further optimization and the development of predictive models are necessary to enhance the extraction procedures. The extracted biocompounds can be utilized to develop fortified new foods, while considering the efficiency, cost, and environmental impact of the extraction processes.
Article
Agronomy
Noelia Castillejo, Lorena Martinez-Zamora, Francisco Artes-Hernandez
Summary: The study aimed to determine if using a photoperiod with fluorescent light and visible spectrum LEDs during night periods can increase the phytochemical content in fresh-cut broccoli without affecting other quality attributes.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Laura Rasines, Serni Morera, Guillermo San Miguel, Francisco Artes-Hernandez, Encarna Aguayo
Summary: The sustainability of fresh-cut and pre-cooked vegetables was evaluated using a detailed material, energy, and economic inventory. The study found that pre-cooked vegetables had a higher environmental footprint and higher life cycle costs compared to fresh-cut vegetables. The carbon footprint and cost for fresh-cut vegetables were lower than that of pre-cooked vegetables.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Horticulture
Perla A. Gomez, Catalina Egea-Gilabert, Almudena Gimenez, Rachida Rania Benaissa, Fabio Amoruso, Angelo Signore, Victor M. Gallegos-Cedillo, Jesus Ochoa, Juan A. Fernandez
Summary: This study assessed the impact of PLA film on the shelf-life of fresh-cut wild rocket and sea fennel. The results showed that using PLA-based bags could reduce the environmental impact of food products compared to petroleum-based bags.
Article
Food Science & Technology
Marina Cano-Lamadrid, Lorena Martinez-Zamora, Noelia Castillejo, Maria Carmen Bueso, Mathieu Kessler, Francisco Artes-Hernandez
Summary: This research investigates the effect of different ultrasound-assisted extraction conditions on the extraction yield of key components in two cultivars of pomegranate. The study finds that freeze-dried samples have higher extraction yield compared to convectively dried samples. Additionally, factors such as drying method, cultivar, particle size, and extraction temperature also influence the extraction yield.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Marina Cano-Lamadrid, Lorena Martinez-Zamora, Noelia Castillejo, Camilla Cattaneo, Ella Pagliarini, Francisco Artes-Hernandez
Summary: During the last decades, strategies have been developed to increase yield and quality of sprouts and microgreens, taking into account the differences in phytochemical compounds at different growth stages. This study compared the content of key biocompounds and their sensory profile in sprouts and microgreens of five Brassica species. An online survey was conducted to understand consumer preferences. The results provide useful information for vegetable farmers to determine the optimal harvest time based on the composition of phytochemical compounds.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Rocio Penalver, Lorena Martinez-Zamora, Jose Manuel Lorenzo, Gaspar Ros, Gema Nieto Martinez
Summary: This study developed fiber-enriched brownies with different extracts and evaluated their nutritional composition, antioxidant capacity, and sensory properties. The results showed that brownies with psyllium and antioxidant extracts had increased dietary fiber content and higher antioxidant capacity. HXT was identified as the ideal compound for enriching bakery products.
FOOD SCIENCE & NUTRITION
(2023)
Article
Food Science & Technology
Pablo Perez, Seyedehzeinab Hashemi, Marina Cano-Lamadrid, Lorena Martinez-Zamora, Perla A. Gomez, Francisco Artes-Hernandez
Summary: This study successfully developed a vegetable beverage using broccoli stalks and carrot by-products, seasoned with natural antioxidants and antimicrobial ingredients. Non-thermal treatments were effective in preserving antioxidants and sulfur compounds in the beverage, extending its shelf life. The product can help increase the intake of glucosinolates and carotenoids while utilizing broccoli and carrot by-products.
Article
Plant Sciences
Antonio Lopez-Gomez, Alejandra Navarro-Martinez, Alberto Garre, Francisco Artes-Hernandez, Pedro Villalba, Gines Benito Martinez-Hernandez
Summary: This study found that essential oils extracted from plants have the potential to reduce ethylene biosynthesis. Grapefruit essential oil and thyme essential oil demonstrated the most significant inhibitory effects on ethylene production in broccoli and tomatoes, respectively, with better results at higher temperatures. Appropriate doses of essential oils can reduce ethylene production and decrease the activities of ACC synthase and ACC oxidase.
