Article
Agriculture, Dairy & Animal Science
Salvatore Cucinotta, Marianna Oteri, Mayara Aline Baller, Lucas Bassi Scarpim, Camila Goloni, Biagina Chiofalo, Aulus Cavalieri Carciofi
Summary: The addition of citrus pulp pellet (CPP) in dog food can affect extrusion process, kibble characteristics, and digestibility, but the impact is not universal. However, recycling and proper use of co-products in pet foods can transform low-quality co-products into high-quality foods, thus promoting sustainable agriculture.
Article
Food Science & Technology
Nelly C. Munoz-Esparza, Judit Costa-Catala, Oriol Comas-Baste, Natalia Toro-Funes, M. Luz Latorre-Moratalla, M. Teresa Veciana-Nogues, M. Carmen Vidal-Carou
Summary: Research has shown that different foods contain varying levels of polyamines, with plant-based foods such as mushrooms and citrus fruits, and animal-based foods such as cheese and sausages, containing higher levels. The study also found that different cooking processes can impact polyamine levels, with boiling and grilling reducing polyamine levels, while microwave and sous-vide cooking methods have minimal effect on polyamine content.
Article
Biochemistry & Molecular Biology
Beatriz Navajas-Porras, Sergio Perez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Jose Angel Rufian-Henares
Summary: This study investigates the production of cooking degree marker compounds in different types of food cooked with different techniques, and analyzes the correlations between these markers and the antioxidant capacity after in vitro digestion and fermentation.
Article
Biochemistry & Molecular Biology
Beatriz Navajas-Porras, Sergio Perez-Burillo, Alvaro Valverde-Moya, Daniel Hinojosa-Nogueira, Silvia Pastoriza, Jose Angel Rufian-Henares
Summary: Although foods of animal origin may not have as high a concentration of antioxidant molecules as vegetables, the processes of digestion and fermentation can still provide some antioxidant capacity.
Dairy products were found to potentially provide the highest antioxidant capacity among the foods studied.
A large portion of the antioxidant capacity was released during gut microbial fermentation, contributing significantly to the total antioxidant capacity.
Article
Food Science & Technology
Jonathan David Blutinger, Alissa Tsai, Erika Storvick, Gabriel Seymour, Elise Liu, Noa Samarelli, Shravan Karthik, Yoran Meijers, Hod Lipson
Summary: Additive manufacturing of food is a method of creating three-dimensional edible products layer-by-layer, and precision laser cooking offers precise temporal and spatial control over heat delivery, leading to more efficient cooking and customization options.
NPJ SCIENCE OF FOOD
(2021)
Article
Engineering, Environmental
HyunJeong Jung, SeHyeok Kim, KeunCheol Yoo, JaeHwan Lee
Summary: The study validated analytical methods for evaluating harmful chemicals acetaldehyde and formaldehyde in different matrices. Results showed that the contents of these chemicals varied in different types of food during the cooking process.
JOURNAL OF HAZARDOUS MATERIALS
(2021)
Article
Nutrition & Dietetics
Melissa A. Fernandez, Katerina Maximova, Jayne A. Fulkerson, Kim D. Raine
Summary: This study investigated the impact of cooking skills and cooking with processed foods on health and diet outcomes. The findings suggest that individuals with poor cooking skills are less likely to have adequate fruit and vegetable intake and are more likely to have obesity. It also indicates that in addition to improving cooking skills, reducing the use of processed foods is important for promoting better health and diet outcomes.
APPLIED PHYSIOLOGY NUTRITION AND METABOLISM
(2023)
Article
Food Science & Technology
Erika Paulsen, Diego A. Moreno, Paula M. Periago, Patricia Lema
Summary: The study compared the effect of microwave bag cooking and conventional microwaving on the bioactive compound content and quality parameters of broccoli florets. Microwave bag cooking showed higher retention of glucosinolates and antioxidant capacity compared to conventional microwaving. Regardless of the cooking method, the glucosinolate profile remained unchanged after cooking.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Dietrich Knorr, Robert Sevenich
Summary: Humans need food processing for ensuring food safety, quality, and functionality to sustain their life. The ongoing debates regarding food processing require rational and scientific data about food processing and processed foods. This study deals with the importance, origins, and history of processing, defining processes and discussing existing food classification systems and provides recommendations for future food process development.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Han Sun, Shufang Yang, Weiyang Zhao, Qing Kong, Changliang Zhu, Xiaodan Fu, Fang Zhang, Zhemin Liu, Yuming Zhan, Haijin Mou, Yongjin He
Summary: This review focuses on the strategies to improve fucoxanthin productivity and reduce downstream costs in microalgal production, including strain screening, metabolic engineering, and culture mode design.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Applied
Jing Sun, Yunfan Wang, Xinyi Pang, Shuhua Tian, Qiaobin Hu, Xiangfei Li, Jie Liu, Jing Wang, Yingjian Lu
Summary: Various cooking methods have different effects on the retention of GLR and the formation of SLR, with freezing helping to avoid GLR loss and short-time microwaving, short-time steaming, and fermentation promoting the biotransformation from GLR to SLR; Boiling and blanching cause the largest losses of GLR and SLR, while freezing significantly protects their losses; Stir-frying varies the levels of GLR and SLR in different cooking conditions.
Article
Food Science & Technology
Rasmi Janardhanan, Paloma Virseda, Nelson Huerta-Leidenz, Maria Jose Beriain
Summary: This study investigated the effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on the physicochemical traits of veal patties. The results showed significant changes in color, texture, and cooking loss in the patties with different processing parameters. HPP-SVCOOK processing conditions resulted in various changes in texture and color. The optimal processing results in terms of reduced hardness and cooking loss were achieved by HPP treatment at 350 MPa for 10 minutes, followed by sous-vide cooking at 55 degrees C.
Article
Nutrition & Dietetics
A. Asirup, C. A. Monteiro
Summary: The Nova classification of UPFs is based on poorly defined processes and presence of additives, leading to misclassification. High palatability of UPFs is said to promote overconsumption and obesity, but evidence supporting this beyond nutrient composition is lacking. Observational studies link UPF intake with obesity, but no independent associations have been found after accounting for confounders. A highly cited feeding study showed that reduced energy intake from UPFs can be explained by other dietary factors. Considering existing nutrient profiling systems already capture key determinants of chronic disease risk, the Nova classification adds little value.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Jose M. Aguilera, Leyla Covacevich
Summary: Providing food for the elderly requires understanding their specific physiological, psychological, nutritional, and socioeconomic conditions. This article discusses how designs for liquids and soft meals need to account for impaired oral processing and swallowing, reduced digestion and nutrient absorption, and compromised microbiota functionality. It also proposes a conceptual framework for the rational design of elderly foods based on multidisciplinary knowledge and a multiscale food structuring approach.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Review
Food Science & Technology
Ali Khoddami, Valeria Messina, Komala Vadabalija Venkata, Asgar Farahnaky, Christopher L. Blanchard, Thomas H. Roberts
Summary: Sorghum grain is a major staple food in Africa and Asia, but it is primarily used as animal feed in Western countries. However, due to the ability of sorghum crops to resist heat and drought and the excellent functional properties of sorghum in healthy diets, there is potential for the development of new sorghum-based foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Maria Alessia Schouten, Christos Fryganas, Silvia Tappi, Santina Romani, Vincenzo Fogliano
Summary: This study investigated the effects of replacing wheat flour with lupin or chickpea flour on acrylamide formation in biscuits. The results showed that lupin flour increased acrylamide formation, while chickpea flour reduced it.
Article
Food Science & Technology
Devashree Patil, Siyu Chen, Vincenzo Fogliano, Ashkan Madadlou
Summary: This study investigated the impact of proteinase K hydrolysis on bovine lactoferrin, and found that hydrolysis enhanced its cathepsin inhibitory activity and inhibited the infectivity of SARS-CoV-2 pseudovirus.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Hao Zhang, Antonio Dario Troise, Shangde Sun, Vincenzo Fogliano
Summary: Plant food by-products such as black currant pomace and red cabbage waste have been studied for their impact on the formation of Maillard reaction and lipid oxidation products in potato-based fried crisps. The water-insoluble fractions of these by-products were found to significantly reduce the formation of acrylamide and 5-hydroxymethylfurfural. On the other hand, the addition of black currant pomace and red cabbage waste promoted the formation of these compounds. Furthermore, all four ingredients inhibited the accumulation of certain processing contaminants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Li Wang, Matthijs Dekker, Jenneke Heising, Liming Zhao, Vincenzo Fogliano
Summary: Antimicrobial agents are safe preservatives that protect food from microbial spoilage and extend shelf life. The effectiveness of these agents is influenced by factors such as chemical features, storage environments, delivery methods, and diffusion in foods. This review focuses on the impact of the food matrix, including components and (micro)structures, on the activities of antimicrobial agents. It summarizes recent studies on the effects of food structure on the growth of microorganisms and proposes mechanisms underlying the loss of antimicrobial activity in foods. Additionally, strategies and technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Applied
Cristina Barallat Perez, Teresa Oliviero, Vincenzo Fogliano, Hans-Gerd Janssen, Sara I. F. S. Martins
Summary: Food flavourings are crucial for enhancing the overall flavour experience of plant-based food analogues. The binding of aroma molecules to lipids and carbohydrates is important, but proteins play a pivotal role in minimizing aroma release and quenching flavour perception. Understanding the dynamic interactions between flavours and proteins during oral processing is essential. This review aims to explore the influence of chemical structure and physicochemical features on flavour-protein binding and propose real-time analysis methods for studying flavour release.
FLAVOUR AND FRAGRANCE JOURNAL
(2023)
Article
Chemistry, Applied
Yajing Xie, H. J. van der Fels-Klerx, Stefan P. J. van Leeuwen, Vincenzo Fogliano
Summary: This study aimed to evaluate the glycation degree in infant formula (IF) in relation to the ingredients of the formula. Results indicated that the protein source, protein composition, and amount and type of carbohydrates determine the level of protein glycation in IFs. The investigated soy-based formula had significantly higher concentrations of arginine and arginine-derived glycation end-products than cow-based and goat-based formulas. IF containing hydrolyzed proteins had higher glycation end-products concentrations than those containing intact proteins. Lactose-containing formula was more prone to glycation than those containing sucrose and maltodextrin. Data showed that the glycation degree in IF cannot be estimated by a single compound, but the complete picture of the glycation end-products should be considered.
Article
Chemistry, Applied
Jilu Feng, Claire C. Berton-Carabin, Sylvain Guyot, Agnes Gacel, Vincenzo Fogliano, Karin Schroen
Summary: This paper investigates the emulsification properties of coffee melanoidins. The results show that low concentrations of melanoidins lead to creaming, flocculation, and coalescence, while high concentrations transform the emulsion into a gel-like structure. Intermediate concentrations of melanoidins provide stability to the emulsion. Melanoidins act as emulsifiers by reducing interfacial tension and inducing electrostatic and steric repulsion, and they also function as texture modifiers by increasing the viscosity of the emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Ruth Fabiola Pena-Correa, Burce Atac Mogol, Christos Fryganas, Vincenzo Fogliano
Summary: This study compared the chemical characteristics of cocoa nibs roasted by a convective oven (slow roasting) vs cocoa nibs roasted in a fluidized bed roaster (fast roasting) at two temperatures (120 and 140°C). The results showed that fast roasting favored the reactivity of certain amino acids and led to the generation of more intense brown melanoidins, higher catechin content, increased formation of acrylamide, and reduced formation of 5-hydroxymethylfurfural in cocoa compared to slow roasting.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Zhan Huang, Jos Boekhorst, Vincenzo Fogliano, Edoardo Capuano, Jerry M. Wells
Summary: This study examined the impact of high-fiber-low-protein and high-protein-low-fiber diets on microbial catabolism of tryptophan in different compartments of the colon. The results showed that Bacteroidetes were more abundant in the distal colon, while Firmicutes were more abundant in the proximal colon. The high-fiber diet promoted the microbial production of tryptophan catabolites in both compartments.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Jilu Feng, Karin Schroen, Sylvain Guyot, Agnes Gacel, Vincenzo Fogliano, Claire C. Berton-Carabin
Summary: This study demonstrates that coffee extracts can effectively reduce lipid oxidation in emulsions fortified with polyunsaturated fatty acids. Different fractions of coffee extracts play different roles in improving the stability of emulsions. Coffee extracts can be used as multifunctional stabilizers in dispersed systems to enhance the chemical and physical stability of emulsion products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Ruth Fabiola Pena-Correa, Burce Atac Mogol, Vincenzo Fogliano
Summary: This study evaluated the impact of two roasting techniques, forced convective oven and fluidized bed, on the microstructure of cocoa nibs and the quality of cocoa butter. Fluidized bed roasting was found to be 12 times faster than oven roasting and resulted in cocoa nibs with higher porosity and better quality cocoa butter. Therefore, the fluidized bed roasting technique should be preferred for cocoa nibs roasting.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2023)
Article
Food Science & Technology
Ying Hui Lee, Pazhanichamy Kalailingam, Jan A. Delcour, Vincenzo Fogliano, Thirumaran Thanabalu
Summary: This study examines the effect of an olive-derived antioxidant dietary fiber (OADF) on relieving symptoms of atopic dermatitis (AD) and its modulation of gut microbiota. The results show that OADF supplementation significantly improves AD-like symptoms and restores the altered gut microbiota composition in AD mice. OADF also influences cytokine profile and butyrate production, which are associated with AD-associated immune response.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Horticulture
Camila Vanessa Buturi, Rosario Paolo Mauro, Vincenzo Fogliano, Cherubino Leonardi, Francesco Giuffrida
Summary: Hidden hunger is a global problem caused by nutrient deficiencies, with iron and zinc deficiency being the most common. This study focused on biofortification of off-season carrots using different forms of foliar applications of iron and zinc. The results demonstrated that chelated forms of the minerals were more effective in enhancing the nutrient content of carrots compared to sulfate forms.
SCIENTIA HORTICULTURAE
(2023)
Article
Biochemistry & Molecular Biology
Annalisa Tito, Chiara Niespolo, Maria Chiara Monti, Maria Gabriella Colucci, Vincenzo Fogliano
Summary: The study found that the Oenothera biennis cell culture extract (ObHEx) can activate Piezo1 through the MYLK pathway, and this effect is mainly caused by the two most abundant lignans, Liriodendrin and Salvadoraside.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2023)
Article
Biochemistry & Molecular Biology
Luigi Moriconi, Elena Vittadini, Anita R. Linnemann, Vincenzo Fogliano, Ruth T. Ngadze
Summary: Blended complementary foods from cereals and high-protein sources are used to cope with infants' malnutrition. Our results demonstrate that a combination of strategies and technologies is needed to balance nutritional and physical quality.
