Article
Multidisciplinary Sciences
Juan G. Borja Fajardo, Heidi B. Horta Tellez, Giann C. Penaloza Atuesta, Angelica P. Sandoval Aldana, Jonh J. Mendez Arteaga
Summary: This study evaluated the morphological characteristics, antioxidant activity, and polyphenol content of four cocoa genotypes from Tolima, Colombia. Two genotypes showed the highest qualitative descriptors. Based on the methylxanthines ratio, the genotypes were classified into different cocoa types.
Review
Food Science & Technology
Cesar R. Balcazar-Zumaeta, Efrain M. Castro-Alayo, Ilse S. Cayo-Colca, Guillermo Idrogo-Vasquez, Lucas D. Munoz-Astecker
Summary: Spontaneous fermentation is influenced by substrates, crop variety, and postharvest practices, leading to changes in metabolites responsible for taste, aroma, and quality. Metabolomics facilitates the detection of key metabolites and patterns under specific conditions, allowing for the study of metabolomic fingerprint changes during fermentation. This review highlights the characterization of spontaneous fermentation and its impact on cocoa quality by modulating fermentation time to improve volatile aromatic compounds formation.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Horticulture
Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti
Summary: Cocoa beans, which are used to produce chocolate and related products, are greatly influenced by microbial activity during post-harvest handling, especially fermentation, drying, and storage. This review explores the factors affecting each stage, the process mechanisms, and the latest technologies for improving cocoa bean quality. Fermentation plays a crucial role in determining cocoa bean quality as it involves various microorganisms that produce flavor compounds. Drying and storage processes are also important to maintain quality and prevent microbial contaminants. Various technologies, including the use of microbial starters during fermentation and vacuum drying and controlled atmosphere during storage, can enhance cocoa bean quality. However, controlling microbial activity remains a challenge, necessitating continuous development of post-harvest technology.
Article
Food Science & Technology
Sladana Krivokapic, Milorad Vlaovic, Biljana Damjanovic Vratnica, Andrej Perovic, Svetlana Perovic
Summary: The study focused on the potential antioxidant properties of raspberry fruit pomace, with high-performance liquid chromatography analysis revealing that ultrasound extraction maximizes the quantity of antioxidant compounds. Additionally, conventional maceration was found to increase the yield of certain polyphenolic compounds. This research suggests that raspberry fruit pomace has industrial potential for the development of antioxidant dietary supplements.
Article
Food Science & Technology
Kouame Fulbert Oussou, Gamze Guclu, Hasim Kelebek, Serkan Selli
Summary: Cacao beans are an important ingredient in the food and beverage industries, mainly produced in tropical and subtropical forests. Africa, particularly the Ivory Coast, is the largest producer of cacao beans. Fermentation is a crucial postharvest treatment that greatly influences the quality of cacao beans and their related products, such as chocolate and cocoa butter.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
(2022)
Article
Chemistry, Applied
Yiming Zhou, Siyuan Yu, Xuanming She, Xiaoli Zhou
Summary: Our study demonstrated that fermentation by Pediococcus pentosaceus degrades allergenic proteins in Tartary buckwheat, leading to a reduction in IgE-binding activity. Comparison with unfermented Tartary buckwheat peptides showed that 756 fragments associated with allergenic proteins were upregulated and the expression of 213 fragments was reduced by 71.83% after fermentation. Bioactivity prediction identified six peptide fragments derived from Fagt 1, potentially contributing to the residual allergenicity in the fermented product.
Article
Plant Sciences
Daniela Horvat, Marija Viljevac Vuletic, Luka Andric, Renata Balicevic, Marija Kovacevic Babic, Marijana Tucak
Summary: Alfalfa is an important forage species that has gained attention for its bioactive phenolic content. This study evaluated the forage quality, phenolic profiles, and antioxidant potential of seventeen cultivars/populations of alfalfa. Significant differences were observed among the studied alfalfa in all analyzed traits, with phenolic data being more discriminative than forage quality. Several cultivars/populations showed interesting phenolic health-promoting characteristics.
Article
Food Science & Technology
Letricia Barbosa-Pereira, Simona Belviso, Ilario Ferrocino, Olga Rojo-Poveda, Giuseppe Zeppa
Summary: This study aimed to define the chemical fingerprint of cocoa bean shells obtained from diverse cultivars and geographical areas of Venezuela, identifying 39 compounds and key cocoa markers for classification. The study found that both methodologies used were suitable for classifying cocoa bean shells with a high correlation between datasets.
Article
Biochemistry & Molecular Biology
Ciro Cannavacciuolo, Stefania Pagliari, Chiara Maria Giustra, Sonia Carabetta, Werther Guidi Nissim, Mariateresa Russo, Paola Branduardi, Massimo Labra, Luca Campone
Summary: The comparative chemical composition of different parts of Faustrime fruits was analyzed using GC-MS and UHPLC-HRMS QTof. The data obtained were combined to define the fruit's complex antioxidant activity. The principal component analysis showed the occurrence of specific compounds in different parts of the fruit, such as alpha-bisabolol and alpha-trans-bergamotol in the pulp and albedo, hexanoic acid in the seeds, and various coumarins and phenolics in the peels. The higher radical scavenging activity of the pulp was attributed to the presence of citric acid.
Article
Plant Sciences
Branislava Teofilovic, Nevena Grujic-Letic, Milica Karadzic, Strahinja Kovacevic, Sanja Podunavac-Kuzmanovic, Emilia Gligoric, Slobodan Gadzuri
Summary: This study investigated the chemical composition of basil extracts and the influence of extraction conditions and methods on their content of phenolic compounds, which are the main functional ingredients with antioxidant activity. Using HPLC analysis, it was found that different extraction methods affect the concentration of phenolic acids and flavonoids, with some methods leading to higher levels of rosmarinic acid and quercetin. Chemometric analysis identified the most effective experimental procedure and provided insights into the grouping of extracted ingredients.
SOUTH AFRICAN JOURNAL OF BOTANY
(2021)
Article
Biochemistry & Molecular Biology
Yasir Iqbal, Eric N. Ponnampalam, Hafiz A. R. Suleria, Jeremy J. Cottrell, Frank R. Dunshea
Summary: The study qualitatively and quantitatively analyzed polyphenols in chicory and lucerne, finding that they possess high antioxidant potential mainly due to polyphenolic compounds. Both chicory and lucerne are rich in polyphenolic compounds, making them suitable natural antioxidants for use in animal feeds, human foods, and pharmaceutical formulations.
Article
Chemistry, Applied
Cristopher G. Millena, Aubrey Rosebud R. Balonzo, Jem R. Rentoy, Sylvester S. Ruivivar, Samuel C. Bobiles
Summary: Analysis of the complex composition of cacao beans during fermentation stages revealed that the nutritional content decreases and the fat content increases with the increase of fermentation days. Fermentation leads to the migration of total mineral content and a positive effect on reducing potential heavy metals. The bioavailability of minerals also increases with fermentation time.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Gulnara Kadyrbayeva, Justyna Zagorska, Agnieszka Grzegorczyk, Katarzyna Gawel-Beben, Marcelina Strzepek-Gomolka, Agnieszka Ludwiczuk, Karolina Czech, Manoj Kumar, Wojciech Koch, Anna Malm, Kazimierz Glowniak, Zuriyadda Sakipova, Wirginia Kukula-Koch
Summary: Numerous species of Allium genus have been used in traditional medicine for their various biological effects. In this study, extracts from two lesser-known Allium species in Kazakhstan were analyzed for their composition and effects, showing antimicrobial and antioxidant properties.
Article
Agronomy
Abdullah, Sahar Faraji, Furrukh Mehmood, Hafiz Muhammad Talha Malik, Ibrar Ahmed, Parviz Heidari, Peter Poczai
Summary: The study characterized the distribution, structure, and role of the GASA gene family in cacao. It was found that these genes play important roles in seed development and fungal resistance.
Article
Plant Sciences
Hester Blommaert, Anne-Marie Aucour, Matthias Wiggenhauser, Claudia Moens, Philippe Telouk, Sylvain Campillo, Jacques Beauchene, Gautier Landrot, Denis Testemale, Serge Pin, Caleb Lewis, Pathmanathan Umaharan, Erik Smolders, Geraldine Sarret
Summary: This study elucidated the transfer pathways of Cd from soil to cacao nibs in a high Cd accumulating cacao cultivar. The results showed that the transfer from branches to nibs was more direct than from leaves to nibs. It also suggested that the main contribution of Cd in nibs came from the phloem tissues of the branches rather than leaf remobilization.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Santhust Kumar, Roy N. D. 'Souza, Britta Behrends, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert, Marc-Thorsten Huett
Summary: Classifying food samples based on their countries of origin is essential in the food industry, utilizing LC-MS for detailed chemical analysis. Challenges such as experimental conditions and instrumental effects make this task difficult, with PCA offering limited separation and LDA being influenced by non-linear compound dependencies. Introducing a compound selection criterion based on Gaussian distribution of intensities can enhance origin clustering in the dataset.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Nikolai Kuhnert, Michael N. Clifford
Summary: The practitioner's dilemma in metabolite assignment is the choice between following strict guidelines using authentic standards only or accepting the uncertainties in structure assignment that may lead to errors, due to limitations of software, databases, and complexity of human body fluid samples.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Multidisciplinary Sciences
Mauricio Moreno-Zambrano, Matthias S. Ullrich, Marc-Thorsten Huett
Summary: This study focused on mathematical modeling of cocoa bean fermentation, revealing the importance of fermentation mechanisms and parameters for quality control. The results supported biochemical mechanisms such as consumption of fructose by lactic acid bacteria and production of acetic acid by yeast, while showing the sensitivity of model parameters to factors like cocoa bean variety, temperature control, and container material. The findings suggest that mathematical modeling could serve as an alternative to traditional chemical fingerprinting for interpreting fermentation data.
ROYAL SOCIETY OPEN SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Saurav Bhattacharya, Andrea Barba-Bon, Tsedenia A. Zewdie, Anja B. Mueller, Talha Nisar, Anna Chmielnicka, Iwona A. Rutkowska, Christian J. Schuermann, Veit Wagner, Nikolai Kuhnert, Pawel J. Kulesza, Werner M. Nau, Ulrich Kortz
Summary: We report the discovery of the first two cationic palladium(II)-oxo clusters (POCs) containing f-metal ions, and investigate their physicochemical characterization. The molecular structure of these novel POCs consists of an octahedral {Pd6O12} core capped by eight M-IV ions, forming a cationic, cubic assembly {Pd6O12M8IV}. We also found that these POCs can form host-guest inclusion complexes with 4-sulfocalix[n]arenes, and can be used as pre-catalysts for electrocatalytic CO2 reduction and HCOOH oxidation.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION
(2022)
Review
Food Science & Technology
Michael N. Clifford, Nikolai Kuhnert
Summary: This review focuses on the LC-MS characterization and quantification of dietary (poly)phenols and their metabolites, highlighting common errors, omissions, and misunderstandings in published papers and suggesting strategies for their avoidance.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Chemistry, Multidisciplinary
Xiang Ma, Saurav Bhattacharya, Talha Nisar, Anja B. Mueller, Veit Wagner, Nikolai Kuhnert, Ulrich Kortz
Summary: We present the synthesis and structural characterization of the first Pd-IV-containing polyoxopalladate(ii) complex. This discrete mixed-valent polyoxopalladate(iv/ii) features a central Pd-IV ion surrounded by a six-membered Pd-II-oxo ring capped by six dimethylarsinate groups. The structure was analyzed using various techniques in the solid state, solution, and gas phase.
CHEMICAL COMMUNICATIONS
(2023)
Review
Microbiology
Vincent Ninkuu, Jianpei Yan, Zenchao Fu, Tengfeng Yang, James Ziemah, Matthias S. Ullrich, Nikolai Kuhnert, Hongmei Zeng
Summary: Fungal infections cause significant yield loss in crops, and plants respond by producing protective metabolites such as lignin. Recent research focuses on modifying the lignin pathway to enhance plant defense against pathogens. This review summarizes the latest studies on monolignol regulatory genes and their contributions to fungi immunity, and expands the frontier of lignin pathway engineering for plant defense.
Article
Microbiology
Jean-Baptiste Raina, Marco Giardina, Douglas R. R. Brumley, Peta L. L. Clode, Mathieu Pernice, Paul Guagliardo, Jeremy Bougoure, Himasha Mendis, Steven Smriga, Eva C. C. Sonnenschein, Matthias S. S. Ullrich, Roman Stocker, Justin R. R. Seymour
Summary: Behaviors such as chemotaxis play an important role in metabolic exchanges between phytoplankton and bacteria, regulating oceanic productivity and biogeochemistry. This study reveals that chemotaxis increases nutrient uptake and provides a competitive advantage for bacteria in transient interactions with picophytoplankton. These findings highlight the significance of chemotactic interactions in shaping metabolic relationships among abundant microorganisms in the ocean.
NATURE MICROBIOLOGY
(2023)
Article
Biochemical Research Methods
Maria A. Patras, Juan Z. Davalos, Nikolai Kuhnert
Summary: The fragmentation mechanism of D-glucose was investigated using two different techniques: collision-induced dissociation (CID) and infrared multiphoton dissociation (IRMPD), with the use of isotopomers. Individual fragmentation pathways were studied at MS2 and MS3 levels. A complete fragmentation landscape of D-glucose was proposed, revealing the complexity of gas phase dissociation of this multifunctional molecule and its implications for structure analysis of complex carbohydrates.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Biochemical Research Methods
Inamullah Hakeem Said, Johnathan Douglas Truex, Sara Haka, Dimitar D. Petrov, Nikolai Kuhnert
Summary: A human volunteer study was conducted with 14 participants, where 8 participants consumed one cup of coffee at four different time points. Urine samples were collected at eight time points and analyzed using HPLC-MS analysis. The data were subjected to unsupervised and supervised multivariate statistical analyses, revealing variations in hormonal steroid metabolites and xanthine derivatives as important features. Additionally, chlorogenic acid metabolites were found in urine samples, including previously unreported derivatives.
JOURNAL OF MASS SPECTROMETRY
(2023)
Article
Horticulture
Christoph Hahn, Anja Mueller, Nikolai Kuhnert, Dirk C. Albach
Summary: Kale, a member of the Brassica oleracea L. crops, has gained global recognition for its high nutritional value and versatility. The diversity of different kale varieties and the effect of chilling on glucosinolate diversity and taste have been explored. This study found different patterns of glucosinolate change in different kale varieties after cold acclimation, suggesting that genetic and environmental factors both play a role in the composition of glucosinolate patterns in kale.
Article
Chemistry, Multidisciplinary
Jiayao Zhang, Saurav Bhattacharya, Anja B. Mueller, Levente Kiss, Cristian Silvestru, Nikolai Kuhnert, Ulrich Kortz
Summary: The first discrete mixed platinum(iv)-gold(iii) oxoanion [(Pt2Au3O6)-Au-IV-O-III((CH3)(2)AsO2)(6)](-) (1) was synthesized in a simple one-pot procedure in aqueous solution at pH 7. It contains two equivalent (PtO6)-O-IV(As(CH3)(2))(3) units linked by three square-planar (AuO4)-O-III units. The sodium salt of 1 undergoes a clean single-crystal-to-single-crystal (SCSC) structural transformation upon rehydration and dehydration.
CHEMICAL COMMUNICATIONS
(2023)
Article
Biochemistry & Molecular Biology
Dorothea Schmidt, Inamullah Hakeem Said, Nicholas Ohl, Mobinasaddat Sharifii, Paula Cotrell, Nikolai Kuhnert
Summary: The study found that the dietary compounds 5-caffeoyl quinic acid and epicatechin in coffee can reduce the binding between SARS-CoV-2 spike protein and the human ACE-2 receptor, thereby reducing the risk of infection.
Article
Food Science & Technology
Santhust Kumar, Roy N. D'Souza, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert, Marc-Thorsten Huett
Summary: This article illustrates how network science can be used to support food fingerprinting and food authenticity research. By analyzing a large dataset of cocoa samples, researchers were able to create correlation networks that indicate the fermentation and processing stage as well as the origin country of the cocoa samples.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
