Article
Environmental Studies
Jiaying Ding, Yongzhi Li, Jingjing Liu, Guangxia Qi, Qiwen Liu, Liming Dong
Summary: The purpose of this study was to evaluate the environmental impact of highly concentrated tomato paste produced by different methods and explore potential improvements. The research found that the environmental impact was lower for cold break paste, and the cultivation and processing phases were the main contributors. Improving irrigation and fertilization methods and replacing the primary energy for steam production were identified as the best strategies for enhancing environmental sustainability.
ENVIRONMENTAL IMPACT ASSESSMENT REVIEW
(2023)
Article
Food Science & Technology
Marta C. C. Coelho, Soudabeh Ghalamara, Debora Campos, Tania Braganca Ribeiro, Ricardo Pereira, Antonio S. Rodrigues, Jose A. Teixeira, Manuela Pintado
Summary: Tomato by-products from processing industries in Portugal have the potential to be reused as a source of bioactive compounds. However, there is a lack of reliable national data on these by-products and their physicochemical properties, which hinders effective waste management planning. In this study, selected Portugal companies were recruited to obtain representative samples of by-products, and their physicochemical composition was evaluated. Additionally, an environmentally friendly method called ohmic heating (OH) was used to explore new safe value-added ingredients from these by-products.
Article
Food Science & Technology
Marta Coelho, Carla Oliveira, Ezequiel R. Coscueta, Joao Fernandes, Ricardo N. Pereira, Jose A. Teixeira, Antonio Sebastiao Rodrigues, Manuela E. Pintado
Summary: A nutrient-rich diet is important for improving chemical signals in the gut and preventing diseases. This study found that using OH technology for extraction can increase the recovery of bioactive compounds from tomato bagasse and have positive effects on health, such as antioxidant, anti-hypertensive, prebiotic, and anti-inflammatory properties. Additionally, this study demonstrated for the first time that tomato bagasse has anti-inflammatory effects.
Article
Horticulture
Victoria A. Delgado-Vargas, Oscar J. Ayala-Garay, Ma. de Lourdes Arevalo-Galarza, Helene Gautier
Summary: This study investigated the impact of increasing temperature on physicochemical traits of tomato fruit and identified genetic variability that can help maintain fruit quality in the context of climate change. The results showed that high temperature decreased fruit firmness and size and affected fruit composition depending on the genotype. These findings provide valuable insights for breeding programs aimed at preserving future tomato fruit yields and quality.
Article
Biochemistry & Molecular Biology
Paola Ganugi, Andrea Fiorini, Vincenzo Tabaglio, Federico Capra, Gokhan Zengin, Paolo Bonini, Tito Caffi, Edoardo Puglisi, Marco Trevisan, Luigi Lucini
Summary: The application of microbial biostimulants to plants has positive effects on various aspects, but little information is available on their synergistic effects on the functional quality of yields. This study investigated the combined action of biostimulants and found that the coupling of arbuscular mycorrhiza (AMF) and Trichoderma fungal inoculations had a synergistic biostimulant effect on tomato fruits under sub-optimal fertility. This resulted in improved concentrations of carotenoid compounds and increased values for various functional quality parameters.
Article
Horticulture
Victoria A. Delgado-Vargas, Gloria I. Hernandez-Bolio, Emanuel Hernandez-Nunez, Helene Gautier, Oscar J. Ayala-Garay, Rene Garruna
Summary: Reducing solar radiation through the use of cover meshes can have a substantial impact on plant performance and reduce abiotic stress factors.
Article
Environmental Sciences
P. Almeida, R. P. Rodrigues, M. C. Gaspar, M. E. M. Braga, M. J. Quina
Summary: This study investigated the valorization of tomato production residues through extraction processes to recover value-added compounds and found that ethanolic extraction did not compromise methane production. The analysis identified flavor enhancer compounds and insecticidal molecules in the residues, and revealed that RT and TB extracts were richer in total phenolic compounds and exhibited higher antioxidant activity compared to GT extracts. The study also showed that the methane production from extracted substrates was statistically similar to that of raw substrates for all three types of residues.
JOURNAL OF ENVIRONMENTAL MANAGEMENT
(2021)
Review
Biochemistry & Molecular Biology
Jan Cichonski, Grzegorz Chrzanowski
Summary: Microalgae, widely used as cell factories in the industry, can produce valuable substances through photosynthesis. Phenolic compounds and carotenoids extracted from microalgae have beneficial bioactivities, including antioxidant and antimicrobial effects, which can help alleviate oxidative stress and age-related diseases such as cardiovascular diseases and diabetes.
Article
Food Science & Technology
Marta C. Coelho, Tania B. Ribeiro, Carla Oliveira, Patricia Batista, Pedro Castro, Ana Rita Monforte, Antonio Sebastiao Rodrigues, Jose Teixeira, Manuela Pintado
Summary: This study compared the effects of different extraction methods on tomato byproducts, finding that the ohmic method resulted in higher fiber content but lower phenolic compounds and antioxidant activity compared to the conventional method. Additionally, the ohmic flours showed greater bioaccessibility and antioxidant capacity in a simulated gastrointestinal environment, indicating the potential of ohmic heating to enhance the bioactive properties of tomato byproducts.
Article
Food Science & Technology
Kandi Sridhar, Hilal A. Makroo, Brijesh Srivastava
Summary: Currant tomato was investigated to determine its physicochemical properties and the impact of cold- and hot-break heat treatments on it. The analysis showed that these treatments significantly affected the color, viscosity, and lycopene content. An Arrhenius-type equation was successfully used to model the temperature-dependent viscosity. These findings provide valuable knowledge for the development of currant tomato-based products.
Article
Agricultural Engineering
Jiangyu Zhu, Xiaomiao Tan, Halimatun Saadiah Hafid, Minato Wakisaka
Summary: Introducing biomass-derived additives, specifically trans-4-hydroxy-3-methoxycinnamic acid, 4-hydroxybenzaldehyde, and syringaldehyde, into microalgae cultivation can promote growth and enhance lipid biosynthesis, contributing to biofuel production.
BIORESOURCE TECHNOLOGY
(2021)
Article
Chemistry, Applied
Stefania Frassinetti, Antonella Castagna, Marco Santin, Luisa Pozzo, Irene Baratto, Vincenzo Longo, Annamaria Ranieri
Summary: The research demonstrates that a bioactive edible coating prepared using gelatin waste and blueberry juice can preserve the quality of tomatoes and extend their shelf life, with strong antioxidant and antimicrobial effects.
NATURAL PRODUCT RESEARCH
(2021)
Article
Chemistry, Applied
Raghavan Chinnambedu Murugesan, Mohammed Thofike Ahmed Choudhury, Alex Rozhin
Summary: In this study, a unique strategy was demonstrated to disperse various plant pigments by high-speed shear-force mixing of fresh bell peppers in an aqueous medium, followed by centrifugation and filtration. The resulting dispersion allowed simultaneous probing of chlorophylls, phenolic compounds, and carotenoids through fluorescence excitation-emission mapping and optical absorption analysis. This sampling protocol and spectroscopic analysis will be highly beneficial for obtaining advanced spectroscopic databases and rapid food analysis and quality control.
Review
Food Science & Technology
Ana Paula da Fonseca Machado, Roberto de Paula do Nascimento, Mariana da Rocha Alves, Livia Mateus Reguengo, Mario Roberto Marostica Junior
Summary: Latin America boasts a variety of native plants, including the Astrocaryum genus, which have potential medicinal and technological uses. Two native Brazilian fruits, tucuma-do-Amazonas and tucuma-do-Para, are rich in antioxidants and bioactive compounds, showing promise in preventing and treating diseases. Additionally, tucuma plants have potential industrial applications such as biofuel production and alternative packaging materials.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Cristina M. Gonzalez, Isabel Hernando, Gemma Moraga
Summary: The consumption of fruits and vegetables, such as persimmon, is crucial for human health due to their high content of bioactive compounds, fiber, minerals, and vitamins. Studies suggest that persimmon and its functional components can help prevent conditions like hyperlipidemia and hyperglycemia. This review focuses on the in vitro and in vivo digestibility of the main nutrients and bioactive compounds in persimmon, highlighting its potential as a recommended fruit for diet therapy.
Article
Chemistry, Analytical
Kouame Fulbert Oussou, Gamze Guclu, Onur Sevindik, Hasim Kelebek, Malgorzata Starowicz, Serkan Selli
Summary: This study comprehensively investigated the effects of cold and hot infusion on the volatile compounds, total phenolic contents, and antioxidant potential of Moringa and Kinkeliba herbal teas. The results showed that the total amount of volatile compounds in cold-infused herbal teas was higher than in hot-infused ones. Hot infusion increased the total phenolic content and antioxidant potential of the teas.
Article
Chemistry, Applied
Nurten Cengiz, Gamze Guclu, Hasim Kelebek, Serkan Selli
Summary: The study investigated the effect of seasonal and regional differences on the aroma and aroma-active substances of rainbow trout. The aroma extraction was conducted using the solvent-assisted flavor evaporation (SAFE) procedure, and the aroma-active substances were assessed by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Olfactometric analysis showed that there were seasonal and regional differences in the aroma-active compounds contributing to the characteristic odours of the trout samples, with more intense compounds in autumn and winter. The strongest aroma-actives were hexanal, acetoin, limonene, 2-hexanol, and 1-octen-3-ol. The findings of this study provide useful information for selecting rainbow trout based on seasons and locations in terms of marketing and consumer preference.
Article
Food Science & Technology
Serkan Selli, Rosa Perestrelo, Hasim Kelebek, Onur Sevindik, Fabiano Travaglia, Jean Daniel Coisson, Jose S. Camara, Matteo Bordiga
Summary: The impact of Japanese beetles on the quality indicators of Nebbiolo and Erbaluce grapes, specifically their phenolic and volatile composition, was examined. The study revealed that grapes produced by plants attacked by Japanese beetles had higher levels of phenolic compounds compared to healthy plants. Similarly, the volatile composition of the affected grapes was also higher. The plants responded to the beetle attack by increasing the content of certain volatile compounds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
D. Sevim, O. Koseoglu, P. Kadiroglu, G. Guclu, M. Ulas, S. Selli
Summary: The study investigates the aroma, key odorants, and sensory profile of extra virgin olive oils from five Turkish cultivars. Aromas were similar to that of olive oil according to sensory analysis. Various aroma-active compounds were detected in the extracts of different cultivars, contributing to green, cut-grass, and fruity odor notes.
Editorial Material
Food Science & Technology
Matteo Bordiga, Hasim Kelebek, Serkan Selli
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Eyad Aoudeh, Emel Oz, Hasim Kelebek, Charles Brennan, Naushad Ahmad, Tahra Elobeid, Fatih Oz
Summary: The study investigated the quality characteristics of fresh garlic and black garlic under different ageing temperatures and durations, analyzing their water content, pH, antioxidant activity, and sugar contents. The ageing process resulted in a decrease in water content and pH value, while enhancing antioxidant activity and increasing glucose, fructose, sucrose, and reducing sugar content.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tulin Eker, Turgut Cabaroglu, Merve Darici, Serkan Selli
Summary: In this study, peanuts were collected in two sizes (7 mm and 11 mm) and two textures (roasted peanuts and peanut paste), and the in vitro and in vivo aroma compounds were measured using different techniques. Gas chromatography-mass spectrometry analysis showed that the in vivo aroma release was influenced by size and texture, with small-sized peanuts and roasted peanuts having higher aroma release.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Plant Sciences
Hatice K. Sasmaz, Pinar Kadiroglu, Eda Adal, Onur Sevindik, Ozge Aksay, Ozguer C. Erkin, Serkan Selli, Hasim Kelebek
Summary: This study aimed to determine the optimal process parameters for black garlic production. It utilized central composite design (CCD) of the response surface methodology (RSM) to examine the effects of fermentation conditions (temperature, humidity, and time) on various components and bioactivities of black garlic. The results showed that the optimized parameters were a temperature of 65 degrees C, humidity of 85%, and a fermentation duration of 24 days. These parameters led to black garlic samples with high antioxidant capacity and bioactivity, as well as reduced levels of a potentially harmful compound called 5-Hydroxymethylfurfural (HMF).
JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS
(2023)
Article
Food Science & Technology
Hatice Kubra Sasmaz, Eda Adal, Pinar Kadiroglu, Serkan Selli, Turkan Uzlasir, Hasim Kelebek
Summary: The purpose of this study was to optimize the encapsulation parameters of black garlic and evaluate its antioxidant activity and organosulfur (OS) compounds. The study showed that encapsulated black garlic samples had high antioxidant activity and contained various OS compounds. Scanning electron microscopy and Fourier transform infrared spectroscopy were used to characterize the encapsulated samples. These findings highlight the potential of black garlic coacervates as a functional ingredient in the food industry.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Delal Meryem Yaman, Derya Kocak Yanik, Aysel Elik Demir, Hicran Uzun Karka, Gamze Guclu, Serkan Selli, Hasim Kelebek, Fahrettin Gogus
Summary: This study aimed to evaluate the effects of different ratios of gum arabic to maltodextrin and various encapsulation techniques on the properties of powdered substance and the retention of terebinth fruit oil aroma. The emulsion stability was highest at a gum arabic to maltodextrin ratio of 75:25, showing minimal creaming and even dispersion. Spray drying with an ultrasonic nozzle and a two-fluidized nozzle achieved the highest encapsulation efficiency (>90%), particularly for retaining volatiles.
Article
Chemistry, Applied
Turkan Uzlasir, Oya Isik, Leyla Hizarci Uslu, Serkan Selli, Hasim Kelebek
Summary: This study investigated the effects of different salt concentrations on the growth, aroma, and quality parameters of P. tricornutum and S. platensis for the first time. The results showed that the content of aroma compounds, amino acids, sugars, and organic acids decreased significantly with increasing salt concentration. These findings are valuable for producing high-quality and flavorful P. tricornutum and S. platensis products.
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.
