Article
Food Science & Technology
Lucia S. Boeira, Sandra Cad, Jaqueline A. Bezerra, Cesar T. Benavente, Maria Terezinha S. L. Neta, Rafael Donizete Dutra Sandes, Narendra Narain
Summary: This study aimed to transform the Amazonian native acai fruit into an attractive and functional product by macerating it in alcohol vinegar. The variables studied were the vinegar to acai proportion and maceration period. The vinegar obtained had similar color, antioxidant capacity, and total phenolic content to vinegars from fruits and red wine. A total of 60 volatile compounds were identified, and the most attractive product was obtained from a 1:1 vinegar to acai ratio and a 14-day maceration period. Practical Application: This study demonstrates the feasibility of producing an alcohol vinegar with attractive color and functional properties by adding acai, resulting in a wide range of chemical compounds from acai. Rating: 9/10.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Joana Pico, Eric M. Gerbrandt, Simone D. Castellarin
Summary: Blueberry aroma is a key factor influencing consumer purchasing decisions, and this study optimized a SPME-GC/MS method for quantifying volatile compounds in blueberries. The method was validated for sensitivity, reproducibility, linearity, and accuracy, and revealed terpenes, aldehydes, and alcohols as the most abundant volatile fractions in different blueberry cultivars. Key compounds like linalool and 2-(E)-hexenal differentiated blueberry cultivars, with enantiomeric analyses showing an excess of (-)-limonene, (-)-alpha-pinene, and (+)-linalool in all cultivars.
Article
Horticulture
Pavel Hic, Jarmila Koziskova, Petra Omastova, Josef Balik, Jan Golias, Miroslav Horak
Summary: This study evaluated the physiochemical changes of European pear variety 'Conference' and Asian pear variety 'Yali' during 60 days of storage at 1 degrees C. The influence of temperature, respiration rate, ethylene formation, and storage time on the quality parameters and antioxidant capacity of the pears were examined. Results showed a significant effect of temperature on respiration rate, with a similar course of development in both varieties. Ethylene formation increased with storage time, and the 'Yali' variety showed negligible changes in soluble solids content and flesh firmness. The antioxidant activity did not change significantly during storage.
Review
Food Science & Technology
Adrian Lomeli-Martin, Luz Maria Martinez, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Summary: High hydrostatic pressure (HHP) can alter the chemical bonds of enzymes in food, leading to changes in the content of aroma compounds. Aldehydes and ketones increase in content, while alcohols and phenols decrease. Ester and lactone concentrations also decline under HHP treatments.
Article
Food Science & Technology
Yoko Tsurunaga, Mina Kanou
Summary: This study developed a production method for high-quality Genova tea with excellent antioxidant properties. The antioxidant properties of different parts of the Genova basil plant were determined, with the leaves and flowers showing higher antioxidant values. The effects of steaming time and drying temperature on the antioxidant composition, color, and aroma were investigated, and the recommended parameters were identified. The method developed in this study can improve the quality of dried Genova products and be applied in various industries.
Article
Food Science & Technology
Xiaoyan Zhao, Lu Sun, Xiaowei Zhang, Meng Wang, Hongkai Liu, Yunping Zhu
Summary: This study examined the physicochemical, nutritional and functional properties of 6 chickpea species from Xinjiang, China, with YZ-364 showing the highest levels of phenolic compounds, anthocyanins and flavonoids, as well as the strongest antioxidant activities.
Article
Chemistry, Applied
Yu Wang, Qi Zhang, Meng-Yao Cui, Yu Fu, Xiao-Han Wang, Qin Yang, Yue Zhu, Xiao-Hui Yang, Hai-Jun Bi, Xue-Ling Gao
Summary: Blueberries with different weight losses were used for winemaking to explore the impact of postharvest dehydration on blueberry wine aroma. Moderate dehydration increased the total anthocyanins and phenols content in blueberries and wines, while severe dehydration resulted in a decline. Moderate dehydration also enhanced the floral, fruity, and sweet notes of blueberry wines, whereas severe dehydration led to a decrease in aroma quality. In conclusion, moderate postharvest dehydration can benefit the aroma enhancement of blueberry wine.
Article
Agronomy
Lanlan Wang, Ge Wang, Jinghui Cui, Xuhao Wang, Meng Li, Xiufen Qi, Xuemei Li, Yueying Li, Lianju Ma
Summary: This study investigated the regulatory mechanism of rice under Cd stress and elevated CO2 concentration. The results showed that under Cd stress, rice increased the activity of antioxidant enzymes, respiration rate, and the content of certain sugars, polyols, amino acids, and organic acids. However, with the increase of CO2 concentration, the activity of antioxidant enzymes and respiration rate decreased, while genes and metabolites related to photosynthesis were enhanced. Under the composite treatment, Cd stress played a dominant role, but elevated CO2 alleviated the damage caused by Cd stress by regulating the ASA-GSH cycle and amino acid metabolism.
Article
Food Science & Technology
Fabrizio Cincotta, Maria Merlino, Antonella Verzera, Enrico Gugliandolo, Concetta Condurso
Summary: This study aimed to develop a new time, energy, and cost-saving production process for obtaining dried powder from Capparis spinosa floral buds. Four different trials were conducted to investigate the effects on chemical and sensory characteristics, and the fastest process that yielded an appreciated powder by consumers was found. The chemical analyses demonstrated that this process did not lead to the formation of extraneous aroma compounds and maintained high levels of chlorophylls, carotenoids, and polyphenols.
Article
Food Science & Technology
Lin Zeng, Yan-Qing Fu, Yu-Yi Liu, Jin-Shui Huang, Jian-Xin Chen, Jun-Feng Yin, Shan Jin, Wei-Jiang Sun, Yong-Quan Xu
Summary: In order to develop objective methods for grading oolong tea, metabolomics and sensory evaluation were used to identify characteristic compounds associated with different grades and types of Tieguanyin tea. The study found that as the grade/quality of Tieguanyin decreased, the astringency and content of most flavonoid glycosides increased, while the floral aroma of fresh scent flavor decreased and the roasted aroma of high fragrance increased. Through quantitative chemical analysis, five non-volatile compounds and five volatile compounds were identified, which could effectively distinguish different grades and types of Tieguanyin tea. Lower grades of Tieguanyin had inferior flavor but higher antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ruirui Zhao, Youyou Xu, Chunyan Li, Xinwei Wang, Juan Du, Chenqiang Wang, Xuewei Shi, Bin Wang
Summary: Functional components, antioxidant capacity, and aromatic compounds of five flat peach cultivars were measured using HPLC and HS-SPME-GC-MS. The results showed that sucrose, malic acid, and chlorogenic acid were the dominant sugars, organic acids, and phenolic compounds in flat peaches, respectively. 11 key aroma compounds were identified and could be used as characteristic markers to distinguish the aroma of flat peach from other fruits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Pietro Previtali, Nick K. Dokoozlian, Bruce S. Pan, Kerry L. Wilkinson, Christopher M. Ford
Summary: This study found that grape ripening accelerates under warmer and drier conditions, which can lead to an imbalance in the accumulation of sugars, phenolic, and aromatic compounds, ultimately affecting the quality of wine. By manipulating crop load and irrigation, grape ripening rates can be altered, thereby influencing the aroma and profile of the resulting wine. Phenolic composition is influenced by the irrigation regime, with color and tannin levels increased by late season irrigation.
Review
Polymer Science
Ana Beltran Sanahuja, Arantzazu Valdes Garcia
Summary: This review focuses on research studies in the packaging industry regarding food active packaging, specifically on incorporating volatile compounds. It provides an overview of the types of compounds used and strategies for their incorporation into polymeric matrices. Additionally, it discusses the main factors affecting the retention and controlled release of volatile compounds in active food packaging.
Article
Plant Sciences
Romina Alina Marc (Vlaic), Vlad Muresan, Andruta E. Muresan, Crina Carmen Muresan, Anda E. Tanislav, Andreea Puscas, Georgiana Smaranda Martis (Petrut), Rodica Ana Ungur
Summary: This paper presents the latest information on the bioactive antioxidant and antimicrobial properties of commonly used herbs and spices in the meat and meat analogues industry. These plants not only improve the taste of meat products but also increase their nutritional value.
Article
Food Science & Technology
Nils Leander Huaman-Castilla, Cecilia Copa-Chipana, Luis Omar Mamani-Apaza, Olivia Magaly Luque-Vilca, Clara Nely Campos-Quiroz, Franz Zirena-Vilca, Maria Salome Mariotti-Celis
Summary: This study evaluates the use of isopropanol as a low-cost solvent for recovering polyphenols from discarded blueberries. The results show that using high concentrations of isopropanol and high temperatures leads to the highest content of polyphenols and antioxidant capacity. Additionally, using 30% water-isopropanol mixture improves the yield and removal of reducing sugars.
