Article
Food Science & Technology
Mariana A. Andrade, Cassia H. Barbosa, Miguel A. Cerqueira, Ana Gabriela Azevedo, Carolina Barros, Ana Vera Machado, Anabela Coelho, Rosalia Furtado, Cristina Belo Correia, Margarida Saraiva, Fernanda Vilarinho, Ana Sanches Silva, Fernando Ramos
Summary: In this study, it was found that Rosmarinus officinalis extract (RE) had higher antioxidant capacity and total phenolic content compared to Green tea extract (GTE). The main phenolic compounds in RE were carnosic acid, carnosol, and rosmarinic acid, while catechins, rutin, and gallic acid were the main compounds identified in GTE. PLA active films incorporated with these extracts were evaluated for their properties. The results showed that the films with RE were most effective in reducing oxidation in almonds and beef with high fat content.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Shuoyuan Huang, Huan Chen, Jianwen Teng, Zhengmei Wu, Li Huang, Baoyao Wei, Ning Xia
Summary: Liupao tea has shown potential in improving hyperlipidemia and antioxidant enzyme levels. Compared to green tea, Liupao tea effectively reduces cholesterol and LDL-C levels, increases bile acid and cholesterol content, and improves antioxidant enzyme activity.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Biochemistry & Molecular Biology
Mariel Calderon-Oliver, Edith Ponce-Alquicira
Summary: Current food and health trends require the use of more ecological, sustainable, and environmentally friendly techniques for extracting bioactive compounds, including antioxidants. The extraction yield and antioxidant activities vary greatly depending on the extraction method, nature of solvent, and source of antioxidants. Green extraction techniques, such as microwaves, ultrasound, and enzymes, have been proven to be more efficient, environmentally friendly, and economical.
Article
Biochemistry & Molecular Biology
K. L. Baltrusch, M. D. Torres, H. Dominguez, N. Florez-Fernandez
Summary: The tea industry can utilize its by-products to produce bioactive tea extracts for various applications. This study successfully stabilized and protected tea extracts using biopolymer delivery systems such as starch, carrageenan, or alginate. The resulting microencapsulated tea extracts exhibited high efficiency and showed promising properties for future applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Magdalena Martinez-Tome, Cristina Cedeno-Pinos, Sancho Banon, Antonia M. Jimenez-Monreal
Summary: This research aims to design healthier yogurt sauce formulations by replacing sunflower oil with chicory inulin and using rosemary extracts as natural antioxidants. The results show that the use of chicory inulin can reduce fat content and calories, resulting in healthier sauces. Additionally, rosemary extracts enhance antioxidant activity and protection against oxidation.
Article
Biochemistry & Molecular Biology
Caroline Waingeh Nain, Eric Mignolet, Marie-France Herent, Joelle Quetin-Leclercq, Cathy Debier, Melissa M. Page, Yvan Larondelle
Summary: This study compared the antioxidant activity of green tea extracts (GTEs) with different catechins profiles, and found that the EGC-rich GTE exhibited stronger antioxidant activity than the EGCG-rich GTE in DHA-rich oil.
Article
Food Science & Technology
Sarah Auguste, Bing Yan, Maolin Guo
Summary: Polyphenols found in tea can induce mitophagy in human fibroblast cells, and the induction of mitophagy may play an important role in the anti-aging mechanism of tea.
Article
Nutrition & Dietetics
Guojun Wu, Anna B. Liu, Yang Xu, Ying Wang, Liping Zhao, Yukihiko Hara, Yan Y. Lam, Chung S. Yang
Summary: Green tea extracts and tea catechins are effective in preventing or alleviating diabetes, with powder form green tea leaves (GTP) potentially less effective than green tea extracts (GTE). The study found that 1% GTE was beneficial in preventing diabetes development, while 1% GTP may lead to increased food intake and elevated blood glucose. Furthermore, adjustments in gut microbiota were also associated with the progression of diabetes.
Article
Engineering, Chemical
D. L. Meneses, Y. Ruiz, E. Hernandez, F. L. Moreno
Summary: The study demonstrated that block freeze-concentration is an effective technique for increasing catechin and polyphenol content in green tea, while preserving antioxidant activity and maintaining physicochemical parameters and sensory attributes.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Biophysics
Jiajia Zhang, Yongfei Li, Xue Gong, Yi Wang, Wensheng Fu
Summary: In this study, a smartphone-based colorimetric reader using cobalt oxyhydroxide (CoOOH) nanorings was successfully applied to detect antioxidants in green tea. The developed nanosensor offers a portable and visual detection method for antioxidants and has the potential to be extended to the visual detection of various diseases.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2022)
Article
Food Science & Technology
Safoura Ahmadzadeh, Navam Hettiarachchy, Kaushik Luthra, Jingyi Chen, Han-Seok Seo, Griffiths G. Atungulu, Ali Ubeyitogullari
Summary: In this research, edible active packaging materials were developed using 3D printing technology with soy protein isolate (SPI) and grape seed extract (GS) and green tea extract (GT) as natural antioxidants. The printing accuracy of the films was affected by the type and concentration of the extracts, and higher concentrations of GS or GT resulted in thicker and less transparent films. The tensile strength of the films was improved by the incorporation of extracts, with GS-loaded films having higher tensile strength than GT-loaded films. The addition of GS and GT also reduced the water vapor permeability of SPI.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Rafael Sepulveda Fonseca Trevisan Passos, Brenno Guimaraes Barreto, Juliana Sant'Ana Falcao Leite, Adrielle Bahiense Trevisan, Carolina Oliveira de Souza, Mauricio Costa Alves da Silva, Carlos Pasqualin Cavalheiro
Summary: The study evaluated the impact of green tea extract (GTE) on chicken patties, showing that adding 0.5% GTE effectively delayed lipid oxidation and improved color stability, without significant impacts on sensory attributes. However, GTE at any level was not able to retard microbial spoilage during storage, presenting GTE as an alternative for producing chicken patties with lower synthetic conservatives.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Mohammad Rizwan Khan, Rosa Busquets, Mohammad Azam
Summary: This study demonstrates that berry marinades can reduce the formation of harmful heterocyclic amines in meat during cooking. The reduction of HCAs is associated with marinade time, with longer marinating times (6 hours and above) showing more significant effects. Additionally, marinating for less than 1 hour can lead to an increase in certain HCAs.
Article
Chemistry, Applied
Si Tan, Guangzhen Xin, Ruobing Xie, Xiaowen Wu, Wenfeng Li
Summary: The addition of green tea polyphenols improves the physiochemical stability of mango powder, maintaining its color and antioxidant activities, and inhibiting the degradation of ascorbic acid during storage.
Article
Food Science & Technology
Arpan Singha Deo, P. J. Asheela Devi, K. S. Sijisha, R. Anusha, Tripti Mishra, Siby Mathew, K. Mathew Abraham, R. Jagadish, S. Priya
Summary: The study compared the antioxidant, anticancer, and anti-inflammatory activities of green tea, orthodox black tea, and CTC black tea. The results showed that green tea had higher antioxidant and anticancer activities and exhibited the best anti-inflammatory effects.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Review
Food Science & Technology
Francisco J. Barba, Cyrielle Garcia, Amandine Fessard, Paulo E. S. Munekata, Jose M. Lorenzo, Aouatif Aboudia, Adbelouahab Ouadia, Fabienne Remize
Summary: Cactus Opuntia ficus indica is a widely distributed plant in arid regions, and its fruit and cladodes are processed into various food products. With its high antioxidant activity, rich nutritional content, and functional features, this cactus has great potential for applications in flour, bakery products, and fermented foods.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Food Science & Technology
Noemi Echegaray, Paulo E. S. Munekata, Patricia Gullon, Christian K. O. Dzuvor, Beatriz Gullon, Francis Kubi, Jose M. Lorenzo
Summary: This article provides detailed information on the extraction, purification, and stabilization of anthocyanins from different plant sources and highlights their potential use in the food industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Cristina Perez-Santaescolastica, Paulo E. S. Munekata, Xi Feng, Ying Liu, Paulo Cezar Bastianello Campagnol, Jose M. Lorenzo
Summary: The main reasons for food decay are oxidative reactions and bacterial growth. The food industry has attempted to address these issues by incorporating additives into foods or using different packaging techniques. Mediterranean herbs, with their antimicrobial and antioxidant properties, can be used to produce various active systems for packaging. The addition of essential oils from Mediterranean herbs in coatings and films can improve the performance of packaging systems and extend the shelf-life of meat products, fruits, and vegetables.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E. S. Munekata, Marise A. R. Pollonio
Summary: Salted meat products are widely appreciated and consumed worldwide for their unique sensory characteristics and high nutritional value. Although some salted meat products are considered safe due to their stability at ambient temperature, they have been criticized for their high sodium levels, which may increase the risk of certain health disorders if consumed excessively. This work discusses the characteristics, processing, different strategies for sodium reduction, and the effect of sodium chloride reduction on salted meat products, as well as new technologies used in the salting and dehydration stages to optimize processes and improve product quality.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Ruben Agregan, Paulo E. S. Munekata, Predrag Putnik, Mirian Pateiro, Danijela Bursac Kovacevic, Sandra Zavadlav, Jose M. Lorenzo
Summary: The impact of thermal processing on the fresh-like characteristics of foods is well-known. Technologies that do not use high temperatures, such as high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, cold plasma, and ozonation, have been investigated for egg treatment. These novel treatments improve food safety, shelf life, and have minimal impact on the functional properties of fresh eggs and egg products. However, more research is needed to understand the effects of these technologies on sensory properties, safety, egg allergens, bioactive compounds, and processing methods for healthier and functional eggs and egg products.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Danila Foggiaro, Ruben Dominguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria Joao Fraqueza, Pasquale De Palo, Jose M. Lorenzo
Summary: The research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers in pork burgers, finding improved health indices and sensory properties. The modified burgers were firmer, chewier, and had better acceptability compared to the control group.
Article
Food Science & Technology
Isabela Rodrigues, Danielle Rodrigues Magalhaes, Marco Antonio Trindade
Summary: Check-all-that-apply (CATA) is a method for evaluating sensory product characteristics. This study found that the main difference among hot dogs was whether sodium reduction was implemented, with irradiation having minor effects on consumers. The use of focus group to select CATA descriptors for hot dogs was proven valid.
Article
Agriculture, Dairy & Animal Science
Aline Giampietro-Ganeco, Heloisa de Almeida Fidelis, Erika Nayara Cavalcanti, Juliana Lolli Malagoli Mello, Hirasilva Borba, Rodrigo Alves de Souza, Larissa Tatero Carvalho, Pedro Alves de Souza, Marco Antonio Trindade
Summary: The increase in consumption of poultry meat has led to intensified production, causing myopathies associated with broiler and turkey meat. This study examined quality alterations in turkey breeder hen breast fillets and found that myopathy and white striping anomaly affected the color and texture of the meat, which may have negative economic impact on the meat industry.
Review
Chemistry, Multidisciplinary
Malgorzata Karwowska, Paulo E. S. Munekata, Jose M. Lorenzo, Igor Tomasevic
Summary: Consumer demand for specific dietary and nutritional characteristics in their foods has resulted in a strong emphasis in the meat industry and scientific research on improving the nutritional value of fermented meat products. Plant-based bioactive compounds are being incorporated to replace additives of concern and processing conditions are being modified to increase their content. The enrichment of fermented meat products with compounds from the plant kingdom aligns with the overall strategies of functional meat products design.
APPLIED SCIENCES-BASEL
(2022)
Review
Biochemistry & Molecular Biology
Maryam Gul, Zhi-Wei Liu, Iahtisham-Ul-Haq, Roshina Rabail, Fatima Faheem, Noman Walayat, Asad Nawaz, Muhammad Asim Shabbir, Paulo E. S. Munekata, Jose M. Lorenzo, Rana Muhammad Aadil
Summary: This review highlights the nutritional aspects and health-promoting effects of GOS, showing its potential for improving gut health, immune function, nutrient absorption, and protection against diseases.
Review
Food Science & Technology
Noeli Sirini, Paulo E. S. Munekata, Jose M. Lorenzo, Maria Angeles Stegmayer, Mirian Pateiro, Jose Angel Perez-Alvarez, Nestor Sepulveda, Maria Elena Sosa-Morales, Alfredo Teixeira, Juana Fernandez-Lopez, Laureano Frizzo, Marcelo Rosmini
Summary: This article discusses the application of current functional fermented meat products in sausage development. Firstly, it emphasizes reducing and replacing traditional ingredients that pose health risks to consumers, and adding functional components to bring health benefits. Secondly, it looks at emerging strategies for producing healthier and functional meat products in the future, and provides recommendations for further development of healthier functional sausages.
Article
Food Science & Technology
Paulo E. S. Munekata, Mirian Pateiro, Gabriele Rocchetti, Ruben Dominguez, Joao M. Rocha, Jose M. Lorenzo
Summary: Metabolomic analysis plays an important role in screening bioactive compounds in animal and plant-based foods.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Sandeep Jagtap, Hana Trollman, Frank Trollman, Guillermo Garcia-Garcia, Carlos Parra-Lopez, Linh Duong, Wayne Martindale, Paulo E. S. Munekata, Jose M. Lorenzo, Ammar Hdaifeh, Abdo Hassoun, Konstantinos Salonitis, Mohamed Afy-Shararah
Summary: The conflict between Russia and Ukraine has caused significant disruption to the global food supply chains, leading to threats to food production and supply chains, as well as an increase in food prices. This paper analyzes the impacts of the conflict on the global food supply chains and proposes solutions and strategies to mitigate the effects on the supply chains.
Article
Food Science & Technology
Usman Amin, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Akmal Nazir, Sana Riaz, Muhammad Usman Khan, Muhammad Sultan, Paulo E. S. Munekata, Jose M. Lorenzo
Summary: This review provides an overview of the challenges and limitations in the developments of biodegradable intelligent, active, and smart packaging for food application. Essential oils and plant extracts are successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols, especially anthocyanins, play a central role in the main application of intelligent and active packaging by indicating changes in food characteristics or improving shelf life. Smart biodegradable packaging is an emerging and promising area of research that has gained increasing attention in recent years, and it is a significant development from its two predecessors' strategies. Improvements are needed in reducing the dependency on pH change in intelligent packaging, enhancing the controlled release of bioactive compounds in active packaging, and developing strategies to preserve film integrity in smart packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Food Science & Technology
Danielle Rodrigues Magalhaes, Cihan Cakmakci, Maria del Mar Campo, Yusuf Cakmakci, Fausto Makishi, Vivian Lara dos Santos Silva, Marco Antonio Trindade
Summary: This cross-cultural study aimed to determine the main factors behind potential changes in eating habits by analyzing changes in the patterns of beef consumption currently observed in Brazil, Spain, and Turkey. The study found that the most important factors that changed consumer behavior and resulted in a decrease in consumption were the economics and accessibility of the products. Beef was replaced by other alternative sources of protein derived from animals. The consumers whose purchasing intentions were most significantly influenced by credence factors were Brazilian and Turkish consumers.
