Article
Chemistry, Applied
Shalma Maman, Firoz Hossain, Ashvinkumar Katral, Rajkumar Uttamrao Zunjare, Nisrita Gain, Shashidhar Bayappa Reddappa, Ravindra Kumar Kasana, Javaji Chandra Sekhar, Chirravuri Naga Neeraja, Devendra Kumar Yadava, Vignesh Muthusamy
Summary: The retention of tocopherols during storage varied among inbreds with vte4 gene and normal inbreds. Alpha-tocopherol and 8-tocopherol showed higher rates of degradation compared to gamma-tocopherol. Several inbreds, including HKI323-PVE, HKI1105-PVE, HKI161-PVE, and HKI1128-PVE, had higher retention of alpha-tocopherol at 180 days after storage and could be valuable genetic resources for biofortification.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Multidisciplinary Sciences
Sachin Kumar, Ron M. DePauw, Sudhir Kumar, Jitendra Kumar, Sourabh Kumar, Madhav P. Pandey
Summary: Micronutrient malnutrition affects over two billion people worldwide, especially in developing nations. Agronomic and genetic interventions can improve the bioavailability of key micronutrients. The Consultative Group on International Agricultural Research prioritizes the development of biofortified crops rich in minerals and vitamins. 242 biofortified varieties of 11 major crops have been released in 30 countries across Asia, Africa, and Latin America.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2023)
Article
Food Science & Technology
Suman Dutta, Vignesh Muthusamy, Firoz Hossain, Aanchal Baveja, Krishnan P. Abhijith, Supradip Saha, Rajkumar U. Zunjare, Devendra K. Yadava
Summary: The research revealed that biofortified maize hybrids based on crtRB1 undergo significant PVAC loss during storage, but some promising hybrids with higher retention rates offer opportunities for further study and development.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Victor Taleon, Md Zakiul Hasan, Roelinda Jongstra, Rita Wegmuller, Md Khairul Bashar
Summary: Commercial parboiling methods resulted in lower zinc and iron TR in milled rice, while household parboiling methods resulted in higher TR. Parboiled rice from biofortified and non-biofortified rice soaked at different temperatures had lower zinc TR. Iron TR was similar between non-parboiled and parboiled rice, regardless of biofortification.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Multidisciplinary
Onu Ekpa, Vincenzo Fogliano, Anita Linnemann
Summary: Under high temperature and high oxygen permeability packaging materials, maize flour stored in laminated paper bags showed the lowest retention of carotenoids at only 16%; different milling methods affected the formation of volatile compounds, but not the degradation of carotenoids; maize flour stored in double-layered polyethylene bags exhibited the highest carotenoid retention and aroma stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Sara Marcal, Ana Sofia Sousa, Oludemi Taofiq, Filipa Antunes, Alcina M. M. B. Morais, Ana Cristina Freitas, Lillian Barros, Isabel C. F. R. Ferreira, Manuela Pintado
Summary: Mushrooms are a good source of protein, dietary fiber, vitamins, minerals and phenolic compounds. Postharvest preservation methods, including thermal, chemical, and physical processes, can change the nutritional value and bioactive properties of mushrooms. While drying can degrade polysaccharides, proteins, and flavor compounds, freezing is effective in extending shelf life but may cause vitamin loss. Edible coatings and films, as well as irradiation methods, have varying impacts on the preservation of nutrients and bioactive compounds in mushrooms, with research opportunities still available for further exploration.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Michael P. Dzakovich, Hawi Debelo, Marc C. Albertsen, Ping Che, Todd J. Jones, Marissa K. Simon, Zuo-Yu Zhao, Kimberly Glassman, Mario G. Ferruzzi
Summary: Vitamin A, iron, and zinc deficiencies are common in sub-Saharan Africa, particularly among women and children. Biotechnology has been used to enhance the content and bioaccessibility of provitamin A carotenoids and minerals in staple crops, but the simultaneous enhancement of both carotenoids and minerals has not been thoroughly studied. This research evaluated genetically engineered constructs containing heterologous genes to improve carotenoid stability and pathway flux, and phytase to increase mineral bioaccessibility. The results showed significant increases in carotenoid content and improved mineral bioaccessibility in the transgenic events compared to control groups. These findings suggest that combined approaches to enhance micronutrient content and bioaccessibility are feasible and should be further studied in human trials.
Review
Chemistry, Applied
Zuhaili Yusof, Nicholas M. H. Khong, Wee Sim Choo, Su Chern Foo
Summary: This paper reviews the bioactivities, stability, and opportunities of fucoxanthin in the food value chain. Fucoxanthin exhibits antioxidant, anti-inflammatory, anti-cancer, anti-obese, antidiabetic, and skin protective activities. Factors such as low pH, high temperature, light exposure, and air exposure can lead to fucoxanthin instability. The review provides insights and informed decisions for managing unaccounted risks within the carotenoid value chains to minimize losses.
Article
Agronomy
Sainan Zhang, Shengcai Han, Xiaofang Yu, Julin Gao, Shuping Hu, Naoganchaolu Borjigin, Qinggeer Borjigin, Jiangan Guo, Jianfei Bai, Bizhou Zhang, Zhiyuan Huang, Yong Lei
Summary: Solid bacterial agents were screened to degrade stover at low temperatures, using corn stover powder, starch, and bran as additives. The optimal formulation had a 1:4 ratio of precipitates and additives, with a 4:3:9 ratio of corn stover powder, starch, and bran. This formulation showed higher degradation effects on stover and its components, particularly lignin, both in lab soil culture simulation and field environment, and had a high viable bacterial count and lignocellulase activities.
Article
Food Science & Technology
Jing Huang, Weijie Wu, Ben Niu, Xiangjun Fang, Hangjun Chen, Yuhua Wang, Haiyan Gao
Summary: The objective of this study was to develop an antioxidant composite film for postharvest strawberry preservation. Three water-soluble polysaccharides (F1, F2, and F3) were extracted from Zizania latifolia. Polysaccharide F3 (2557 kDa) was selected based on its antioxidant activity to prepare corn starch (CS) and Z. latifolia polysaccharide (ZP) composite films. The addition of ZP increased the swelling degree and elongation of the films, but decreased light transmittance. The ZP composite film with 6% content showed improved preservation effects on strawberries compared to polyethylene packaging.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Md Shariful Islam, Ji'an Liu, Ling Jiang, Chunyi Zhang, Qiuju Liang
Summary: Fresh corn is a rich and stable source of folate, making it a promising dietary source of this important nutrient. Harvest time and cooking method have minimal impact on folate levels, while storage temperature affects folate retention.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Nutrition & Dietetics
Zefang Jiang, Shiyue Zhou, Yu Peng, Xin Wen, Yuanying Ni, Mo Li
Summary: Biofortification through foliar fertilization and breeding strategies successfully increased the zinc concentration and soluble zinc content in wheat. The nutritional components including macronutrients and micronutrients were improved, except for vitamins B-2 and B-5. Dietary fiber decreased in coarse bran, while starch increased in break and reduction flour. The molar ratio of phytates: zinc did not significantly improve zinc bioaccessibility. These findings are valuable for developing micronutrient-rich wheat varieties with improved nutritional traits.
Article
Food Science & Technology
Patrick Ngwenyama, Shephard Siziba, Loveness K. Nyanga, Tanya E. Stathers, Macdonald Mubayiwa, Shaw Mlambo, Tinashe Nyabako, Aurelie Bechoff, Apurba Shee, Brighton M. Mvumi
Summary: Poor storage methods cause high post-harvest losses in maize in sub-Saharan Africa. A study in Zimbabwe investigated smallholder farmers' knowledge and practices regarding maize grain storage and the factors influencing the use of improved storage methods. The study found that farmers commonly use synthetic pesticides and polypropylene bags for storage, with some farmers using toxic pesticides not registered for food grain treatment. The study also revealed that farmers' age, education level, maize grain production, and knowledge of postharvest losses correlated with the use of storage protection practices.
Article
Chemistry, Applied
Jiajun Lou, Chenghao Wu, Hongfei Wang, Shifeng Cao, Yingying Wei, Yi Chen, Shu Jiang, Xingfeng Shao, Feng Xu
Summary: Melatonin treatment maintained the sensory quality of broccoli florets by inhibiting yellowing and increasing endogenous melatonin content. It also suppressed the concentrations of certain carotenoids, while inhibiting the expression of carotenoid biosynthetic genes. This resulted in less accumulation of abscisic acid precursors, inhibiting abscisic acid production during the yellowing process.
Article
Food Science & Technology
Temitope D. Awobusuyi, Samson A. Oyeyinka, Muthulisi Siwela, Eric O. Amonsou
Summary: This study found that Amahewu prepared from provitamin A-biofortified maize may have better nutritional quality than traditional white maize, with most nutrients being retained during the fermentation process.
Article
Food Science & Technology
Cheikh Ndiaye, Mario M. Martinez, Bruce R. Hamaker, Osvaldo H. Campanella, Mario G. Ferruzzi
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Agriculture, Dairy & Animal Science
Darwin Ortiz, Tyler Lawson, Rachel Jarrett, Ashley Ring, Kailynn L. Scoles, Lisa Hoverman, Evan Rocheford, Darrin M. Karcher, Torbert Rocheford
Summary: The study found that feeding high carotenoid Orange Corn significantly increased the color and carotenoid concentration of egg yolks. Yolks from hens fed with the Orange Corn diet had higher levels compared to those fed with yellow or white corn, and were superior to commercial egg brands, suggesting that using high carotenoid Orange Corn in poultry diets can enhance xanthophyll density in eggs.
Article
Agriculture, Dairy & Animal Science
M. E. Abraham, S. L. Weimer, K. Scoles, J. Vargas, T. A. Johnson, C. Robison, L. Hoverman, E. Rocheford, T. Rocheford, D. Ortiz, D. M. Karcher
Summary: Footpad dermatitis, damage and inflammation of the plantar surface, is concerning for poultry welfare and production. This study found that exposure to wet litter was the main factor causing FPD. Compared to yellow and white corn, orange corn was associated with improved bird growth and reduced severity of footpad dermatitis, particularly at later time points.
Article
Food Science & Technology
Aurelie Bechoff, Apurba Shee, Brighton M. Mvumi, Patrick Ngwenyama, Hawi Debelo, Mario G. Ferruzzi, Loveness K. Nyanga, Sarah Mayanja, Keith I. Tomlins
Summary: Postharvest losses (PHLs) have a significant impact on food security and nutrient availability in low- and middle-income countries. This study developed a methodology and tool to estimate nutritional postharvest losses (NPHLs) for various food commodities in sub-Saharan Africa. The findings suggest that reducing PHLs along food value chains could greatly improve access to nutritious food for vulnerable populations.
Review
Agriculture, Multidisciplinary
Mary Ann Lila, Roberta Targino Hoskin, Mary H. Grace, Jia Xiong, Renee Strauch, Mario Ferruzzi, Massimo Iorizzo, Colin Kay
Summary: Protein-polyphenol aggregate particles can enhance the health effects of functional food products. Evidence suggests that the complexation of polyphenolic compounds can protect them during transit in the gastrointestinal tract, allowing them to exert their health benefits in the colon.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Agriculture, Dairy & Animal Science
D. Ortiz, T. Lawson, R. Jarrett, A. Ring, K. L. Scoles, L. Hoverman, E. Rocheford, D. M. Karcher, T. Rocheford
Summary: The study demonstrates that orange corn inclusion can enhance the color and carotenoid concentration in egg yolks. Inclusion of 50 to 75% orange corn is sufficient to achieve yolk colors similar to diets involving carotenoid additive supplementation.
JOURNAL OF APPLIED POULTRY RESEARCH
(2022)
Article
Agriculture, Dairy & Animal Science
T. Chang, J. Ngo, J. Vargas, E. Rocheford, T. Rocheford, D. Ortiz, D. M. Karcher, T. A. Johnson
Summary: Further investigation is needed to determine the impact of carotenoids from different corn sources on the chicken microbiome. This study found that the cecal bacterial community composition differed significantly in chickens fed orange corn compared to white corn, but there was no difference between yellow corn and the other groups.
Article
Food Science & Technology
John R. N. Taylor, Mario G. Ferruzzi, Cheikh Ndiaye, Djibril Traor, Violet K. Mugalavai, Hugo De Groote, Cheryl O. ' Brien, Timothy J. Rendall, Bruce R. Hamaker
Summary: Small and micro food enterprises are important partners for fortification strategies to address micronutrient deficiencies in low-income countries. This paper discusses Entrepreneur-led Food Fortification (ElFF), which involves collaborations between US and African food and nutrition R&D organizations and African small-scale food processors. ElFF can overcome challenges faced by these enterprises and achieve business scale and nutritional impact through providing value propositions, product distribution and marketing. The example of entrepreneur-led production of fortified grain-based instant porridge flour illustrates a framework for successful implementation of ElFF in local markets and government nutrition strategies.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2023)
Article
Biochemistry & Molecular Biology
Michael P. Dzakovich, Hawi Debelo, Marc C. Albertsen, Ping Che, Todd J. Jones, Marissa K. Simon, Zuo-Yu Zhao, Kimberly Glassman, Mario G. Ferruzzi
Summary: Vitamin A, iron, and zinc deficiencies are common in sub-Saharan Africa, particularly among women and children. Biotechnology has been used to enhance the content and bioaccessibility of provitamin A carotenoids and minerals in staple crops, but the simultaneous enhancement of both carotenoids and minerals has not been thoroughly studied. This research evaluated genetically engineered constructs containing heterologous genes to improve carotenoid stability and pathway flux, and phytase to increase mineral bioaccessibility. The results showed significant increases in carotenoid content and improved mineral bioaccessibility in the transgenic events compared to control groups. These findings suggest that combined approaches to enhance micronutrient content and bioaccessibility are feasible and should be further studied in human trials.
Article
Biochemistry & Molecular Biology
Abigayle M. R. Simpson, Mary Jane De Souza, Janhavi Damani, Connie Rogers, Nancy I. Williams, Connie Weaver, Mario G. Ferruzzi, Sydney Chadwick-Corbin, Cindy H. Nakatsu
Summary: This study aims to characterize the effect of prune supplementation on the gut microbiome of postmenopausal women. The results show that prune consumption leads to a decrease in gut microbiome diversity, and different doses of prunes have different effects on the gut microbiome. In addition, prune consumption may enrich beneficial bacterial taxa and correlate with urinary phenolic metabolites and inflammatory markers. These findings suggest that prunes may exert health effects by modulating the gut microbiome.
Article
Biochemistry & Molecular Biology
Micaela Hayes, Zulfiqar Mohamedshah, Sydney Chadwick-Corbin, Roberta Hoskin, Massimo Iorizzo, Mary Ann Lila, Andrew P. Neilson, Mario G. Ferruzzi
Summary: Insights into the impact of food matrix factors on the bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetables are crucial. In vitro models were used to assess the stability, bioaccessibility, and intestinal absorption of carotenoids and chlorophylls in different forms of spinach. The results showed that spinach forms created by various drying technologies deliver similar levels of bioaccessible bioactives, and the lower gastrointestinal tract may play a significant role in the absorption of these compounds.
Article
Biochemistry & Molecular Biology
Zulfiqar Mohamedshah, Micaela Hayes, Sydney Chadwick-Corbin, Andrew P. Neilson, Mario G. Ferruzzi
Summary: The study compared the bioavailability and metabolism of phenolics between grapes and grape juice. It found that phenolics in grape juice were more easily absorbed compared to whole grapes. However, overall, the absorbable phenolics from 100% grape juice were similar to those from whole grapes, suggesting that consuming whole fruit and juice may have similar health benefits.
Article
Biochemistry & Molecular Biology
Olivia G. L. Coelho, Rita de Cassia G. Alfenas, Hawi Debelo, JoLynne D. Wightman, Mario G. Ferruzzi, Richard D. Mattes
Summary: This study found that beverages with customary flavor essence (CGJ and LP) consumed with a meal can reduce hunger, appetite, and prospective consumption, while consumption of a low polyphenolic content beverage with reduced flavor essence is associated with higher 24-hour blood glucose levels. When consumed alone, CGJ can lower glycemic responses in individuals excreting higher concentrations of phenolic metabolite, but beverages without CG polyphenols and reduced flavor essence lead to higher blood glucose responses in individuals excreting higher concentrations of caffeic acid-O-sulfate.
Article
Biochemistry & Molecular Biology
Micaela Hayes, Sydney Corbin, Candace Nunn, Marti Pottorff, Colin D. Kay, Mary Ann Lila, Massimo Iorrizo, Mario G. Ferruzzi
Summary: The study investigated the impact of genetic differences and various processing methods on the bioaccessibility of carotenoids and chlorophylls in spinach. Results showed that both genotype and processing techniques significantly influenced the bioaccessibility of these phytochemicals, with juicing having the lowest bioaccessibility and blanching having the highest.
Article
Biochemistry & Molecular Biology
Dennis P. Cladis, Abigayle M. R. Simpson, Kaitlyn J. Cooper, Cindy H. Nakatsu, Mario G. Ferruzzi, Connie M. Weaver
Summary: Research suggests that consuming polyphenol-rich fruits and vegetables, such as blueberries, is beneficial for health. However, the effects of polyphenols from dietary supplements on gut microbiota and phenolic metabolism are still unclear. It has been found that blueberry polyphenols in fruit and supplements lead to differences in gut microbial communities and phenolic metabolism.
