Article
Biochemistry & Molecular Biology
Vanessa Mancebo-Campos, Maria Desamparados Salvador, Giuseppe Fregapane
Summary: The consumption of extra virgin olive oil (EVOO) is linked to health benefits, including reduced cardiovascular disease risk. EVOO contains triglycerides, unsaturated fatty acids, and minor compounds that play a crucial role in nutrition and biology. The composition of these minor compounds is influenced by various factors distinguishing EVOOs from lower-quality olive oils. This study aims to evaluate the nutritional profile of EVOOs with potential health claims and the evolution of related nutrients during storage.
Review
Food Science & Technology
L. Melguizo Rodriquez, R. Illescas-Montes, V. J. Costela-Ruiz, O. Garcia-Martinez
Summary: The activation of brown adipose tissue by phenolic compounds in extra virgin olive oil can have beneficial effects on obesity. These compounds enhance thermogenesis through different signaling pathways mediated by molecules such as AMP-activated protein kinase (AMPK), peroxisome proliferator-activated receptor gamma coactivator-1 alpha (PGC1 alpha), or sirtuin 1 (Sirt1).
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Chemistry, Multidisciplinary
Alessandro Genovese, Nicola Caporaso, Raffaele Sacchi
Summary: Virgin olive oil has unique chemical characteristics that are important for human health. The flavor of olive oil is primarily determined by volatile and phenolic compounds, which can be influenced by agronomical and technological factors as well as oral processes during tasting.
APPLIED SCIENCES-BASEL
(2021)
Article
Biochemistry & Molecular Biology
Enrique Jacobo Diaz-Montana, Maria Barbero-Lopez, Ramon Aparicio-Ruiz, Maria T. Morales
Summary: The study found that the addition of plants has an antioxidant effect, prolonging the shelf life of the oil. The concentration of phenolic compounds generally decreases during the oxidation process, except for tyrosol and hydroxytyrosol.
Article
Biochemistry & Molecular Biology
Enrique Jacobo Diaz-Montana, Ramon Aparicio-Ruiz, Maria T. Morales
Summary: Flavoring virgin olive oil with herbs like rosemary and basil can change its flavor and preserve its stability by retarding its oxidation process. The compounds in these herbs migrate into the oil and contribute to its unique aroma. Furthermore, these herbs also have antioxidant properties.
Article
Food Science & Technology
Soraya Mousavi, Roberto Mariotti, Vitale Stanzione, Saverio Pandolfi, Valerio Mastio, Luciana Baldoni, Nicolo G. M. Cultrera
Summary: This study found that low temperatures can help maintain different phenol content EVOOs within legal limits for up to 36 months, with oleocanthal, squalene, and total phenols being most affected by storage temperatures. Degradation of squalene and alpha-tocopherol was inhibited by low temperatures, with 4 degrees C being the best temperature for a 3-year conservation and -18 degrees C being optimal for preserving organoleptic properties. The research provides new insights for EVOO manufacturers and traders on efficient storage methods for maintaining characteristics of freshly extracted oils for extended periods of time.
Article
Plant Sciences
Nicola Marrano, Rosaria Spagnuolo, Giuseppina Biondi, Angelo Cignarelli, Sebastio Perrini, Leonardo Vincenti, Luigi Laviola, Francesco Giorgino, Annalisa Natalicchio
Summary: This study demonstrates that hydroxytyrosol, tyrosol, and apigenin play a positive role in promoting the health of beta-cells, suggesting that supplements enriched with these compounds may improve insulin secretion and promote glycemic control in type 2 diabetes patients. These findings highlight the potential benefits of incorporating these compounds into dietary interventions for metabolic diseases.
Article
Chemistry, Applied
Agnese Taticchi, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, Maurizio Servili
Summary: The study found that the application of high vacuum technology in the processing of virgin olive oil has significant effects on the physicochemical properties of the olive paste and oil, including improving the coalescence of oil droplets, increasing the phenolic content, and reducing some volatile molecules related to off-flavors in the oil.
Article
Food Science & Technology
Julian Lozano-Castellon, Jose Fernando Rinaldi de Alvarenga, Anna Vallverdu-Queralt, Rosa M. Lamuela-Raventos
Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Alejandra Vazquez-Aguilar, Estefania Sanchez-Rodriguez, Celia Rodriguez-Perez, Oscar Daniel Rangel-Huerta, Maria D. Mesa
Summary: Metabolomics approaches are used to study the metabolic effects of virgin olive oil and its minor bioactive compounds on human, animal, and in vitro models.
Review
Nutrition & Dietetics
Andrea del Saz-Lara, Maria-Carmen Lopez de las Hazas, Francesco Visioli, Alberto Davalos
Summary: This article systematically reviews the effects of extra virgin olive oil (EVOO) and its phenolic compounds on the epigenetic landscape. The results show that EVOO and its phenolic compounds can induce epigenetic changes that regulate gene expression and molecular targets involved in various metabolic processes. Oleuropein and hydroxytyrosol, for example, have been shown to have epigenetic effects in cancer and other diseases. Understanding the epigenetic effects of EVOO and its phenolic compounds can contribute to the development of pharma-nutritional strategies.
ADVANCES IN NUTRITION
(2022)
Article
Plant Sciences
Romina P. Monasterio, Eduardo Trentacoste, Carlos Lopez Appiolaza, Maria Gemma Beiro-Valenzuela, Irene Serrano-Garcia, Lucia Olmo-Garcia, Alegria Carrasco-Pancorbo
Summary: The study aimed to evaluate changes in quality parameters and phenolic and triterpenic profile of Arauco virgin olive oils (VOOs) after storage under different conditions. The results showed that using polyethylene (PET) as packaging material and storing the oils in darkness, low temperature with a N-2 atmosphere could effectively protect the stability of VOOs. Moreover, hydroxytyrosol, an isomer of decarboxymethyl oleuropein aglycone, and oleuropein aglycone isomer 3 were found to serve as aging markers for Arauco VOO.
Article
Food Science & Technology
Jasmine Esposito Salsano, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, Marco Macchia
Summary: The health benefits of extra-virgin olive oil are closely related to the presence of phenolic compounds. This study reveals that storage conditions are crucial in controlling the concentration of phenolic compounds in olive oil, with light exposure and higher temperatures leading to more significant degradation.
Review
Agriculture, Multidisciplinary
Lorenzo Cecchi, Marzia Migliorini, Nadia Mulinacci
Summary: This review provides an overview of the current research on volatile compounds in virgin olive oil, focusing on composition, analytical methods, sensory characteristics, and their interaction with phenolic compounds. Tables containing detailed information on identified volatiles, analytical procedures, sensory characteristics, and quality assessment approaches are also included.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Giulia Marrone, Silvia Urciuoli, Manuela Di Lauro, Jessica Ruzzolini, Francesca Ieri, Pamela Vignolini, Francesca Di Daniele, Cristina Guerriero, Chiara Nediani, Nicola Di Daniele, Annalisa Noce
Summary: This study evaluated the cardioprotective effects of extra virgin olive oil (EVOO) containing high levels of minor phenolic compounds (MPCs) in CKD patients. The results showed that EVOO intake reduced inflammation and oxidative stress, improved lipid and purine metabolism, and lowered the risk of atherosclerosis.
Article
Food Science & Technology
Kali Kotsiou, Maria Tasioula-Margari
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2015)
Article
Chemistry, Applied
Kali Kotsiou, Maria Tasioula-Margari, Kristina Kukurova, Zuzana Ciesarova
Article
Food Science & Technology
Isabella D'Antuono, Vassiliki G. Kontogianni, Kali Kotsiou, Vito Linsalata, Antonio F. Logrieco, Maria Tasioula-Margari, Angela Cardinali
FOOD RESEARCH INTERNATIONAL
(2014)
Article
Food Science & Technology
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that adding 10% roasted yellow split pea flour to wheat bread dough increased elasticity and resistance to deformation without affecting bread texture. However, adding more than 10% resulted in smaller loaf volume, harder crumb, and faster staling rate in bread products.
Article
Chemistry, Applied
Kali Kotsiou, Dimitrios-Diogenis Sacharidis, Anthia Matsakidou, Costas G. Biliaderis, Athina Lazaridou
Summary: The study found that fortification with 15% and 20% roasted chickpea flour significantly increased dough viscosity and elasticity, resulting in breads with harder texture and lower specific volume. Bread with 20% chickpea flour showed increased protein beta-sheets and dehydration of gluten during storage, while 10% substitution had minimal impact on dough and bread quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Christos-Konstantinos Mouzakitis, Vasileia Sereti, Anthia Matsakidou, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Summary: The physicochemical properties of zein-based edible films with sunflower oil were studied. The addition of sunflower oil decreased water vapor permeability and delayed bread staling. Coating bread with zein films using spraying method showed the best results.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ippolyti Gkountenoudi-Eskitzi, Kali Kotsiou, Maria N. Irakli, Antonios Lazaridis, Costas G. Biliaderis, Athina Lazaridou
Summary: Fortifying gluten-free breads with a mixture of acorn flour and chickpea flour significantly improves their nutritional quality and antioxidant potential, while reducing glycemic responses. The inclusion of these flours enhances the concentrations of bioactive compounds and increases antioxidant activities in the breads. The addition of acorn flour also reduces glucose release and improves the glycemic index and load of the breads.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Chrysanthi Gounaridou, Chrysanthi Nouska, Magdalini Hatzikamari, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Summary: The impact of drying of rice-chickpea flour sourdough (SD) made by a fermented chickpea extract (FCE) starter on rice flour-corn starch gluten-free (GF) batter and bread properties were explored. It was found that increasing water level and inclusion of dehydrated sourdough preparation resulted in decreased firmness, consistency, cohesiveness, and viscosity index of the batters. The lyophilized and liquid sourdough-containing breads exhibited the best quality attributes. Overall rating: 7/10.
Article
Chemistry, Applied
Vasileia Sereti, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Summary: In biscuit production, substituting solid fats with barley flour emulsion gel can result in healthier and more acceptable products, depending on the level of fat replacement. This study found that a 50% fat substituted biscuit had similar properties and acceptability to the full-fat control biscuit.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Athina Lazaridou, Kali Kotsiou, Costas G. Biliaderis
Summary: This study evaluated the physicochemical, sensory, and potential glycemic response properties of biscuits containing 6% barley beta-glucan and isomaltulose. The results showed that these fortified biscuits were softer and had lower glucose release compared to control biscuits. The sensory evaluation indicated high acceptability among diabetic individuals. This suggests that these biscuits could provide health benefits while being highly acceptable to consumers with glucose metabolism disorders.
FOOD HYDROCOLLOIDS FOR HEALTH
(2022)
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.