Article
Horticulture
Jan Juhart, Aljaz Medic, Robert Veberic, Metka Hudina, Jerneja Jakopic, Franci Stampar
Summary: This study compared the nutritional differences in sugars, organic acids, and phenolic compounds between the red-fleshed apple cultivar 'Baya Marisa' and the traditional white-fleshed apple cultivar 'Golden Delicious'. The results showed that 'Baya Marisa' had higher levels of total phenolic compounds, organic acids, and citric acid, while 'Golden Delicious' had higher levels of fructose. In terms of phenolic compounds, 'Baya Marisa' had higher levels of total dihydrochalcones and flavonols, while 'Golden Delicious' had higher levels of total hydroxycinnamic acids and total flavanols.
Article
Chemistry, Applied
Jose Ignacio Alonso-Esteban, Jose Pinela, Ana Ciric, Ricardo C. Calhelha, Marina Sokovic, Isabel C. F. R. Ferreira, Lillian Barros, Esperanza Torija-Isasa, Maria De Cortes Sanchez-Mata
Summary: This study aimed to determine the chemical composition of different varieties of whole hemp seeds and commercial dehulled hemp seeds, as well as evaluate their phenolic profiles and properties. The results showed that whole hemp seeds contain more fiber, while dehulled hemp seeds contain more fat and protein. Additionally, whole hemp seed extracts displayed better antioxidant activity compared to dehulled hemp seed extracts.
Article
Food Science & Technology
Zaklina Karaklajic-Stajic, Jelena Tomic, Marijana Pesakovic, Svetlana M. Paunovic, Franci Stampar, Maja Mikulic-Petkovsek, Mariana C. Grohar, Metka Hudina, Jerneja Jakopic
Summary: This study evaluates the fruit quality of blackberries and black currants, including their basic quality parameters and content of primary and secondary metabolites. The results show that both fruits have high levels of phenolic compounds, particularly anthocyanins, which have reported health benefits. Additionally, the study reveals that frozen storage is an effective method for preserving the quality and beneficial properties of these fruits.
Article
Food Science & Technology
Marinos Xagoraris, Panagiota-Kyriaki Revelou, Nikos Arvanitis, Marianthi Basalekou, Christos S. Pappas, Petros A. Tarantilis
Summary: White wine is one of the most widely consumed alcoholic beverages, and consumers increasingly demand authenticity in product marketing. This study utilized right-angle fluorescence spectroscopy and chemometric algorithms to distinguish white wines based on phenolic compounds from different grape varieties.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Chemistry, Analytical
Michaela Jakubikova, Jana Sadecka, Katarina Hrobonova
Summary: The aim of this study was to develop a simple, fast, and reagent-free method for predicting the total phenolic content and selected phenolic compounds in Slovak botrytized Tokaj wines using spectral data and partial least squares regression. The best predictive model achieved an RPD of 5.8, R2 of 0.972, and RMSE of 20.2 mg/L for TPC. The PLS calibration models for gallic, protocatechic, caffeic, p-coumaric acids, and (+)-catechin had high prediction accuracy with RPD > 4.0 and R2 > 0.9.
MICROCHEMICAL JOURNAL
(2022)
Article
Plant Sciences
Stephan Sommer, Marnelle Salie, Esteban Garcia, Anthony Reyes, Steven C. C. Ebersole, Rachel P. P. Naegele, Sonet Van Zyl
Summary: Plants accumulate different types of phenolic material in response to stress, and the characterization, profiling, and quantification of these compounds can provide valuable information about the plant and its stress status.
Article
Chemistry, Multidisciplinary
Eftihia Vlahou, Stefania Christofi, Ioannis G. Roussis, Stamatina Kallithraka
Summary: Oxidation can affect the organoleptic properties of white wines, leading to increased browning color, loss of fruity aromas, and unpleasant odors. This study examined the impact of oxidants and antioxidants on the browning rate of Assyrtiko white wines, finding that oxidants significantly accelerated browning development. The addition of selenium protected the color and preserved SO2 at lower temperatures, but had no effect at higher temperatures.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Applied
Elena-Cristina Scutarasu, Camelia Elena Luchian, Laurian Vlase, Lucia Cintia Colibaba, Ana Maria Gheldiu, Valeriu V. Cotea
Summary: This study aimed to monitor the evolution of principal phenolic compounds in white wines treated with different enzymes during fermentation. Five commercial enzymes were evaluated for their effects on the phenolic profile in wines obtained from different grape varieties. Although enzymatic treatments did not significantly affect the physicochemical composition of the wines, they did contribute to an enrichment of phenolic compounds, particularly pcoumaric, gentisic, caftaric, and protocatechuic acids.
Article
Horticulture
Persefoni Maletsika, Vasiliki Liava, Eirini Sarrou, Vaia Styliani Titeli, Elpida Nasiopoulou, Stefan Martens, Evangelos Karagiannis, Katerina Grigoriadou, Athanassios Molassiotis, George D. Nanos
Summary: This study investigated the effect of pre-harvest foliar calcium application on fruit quality, primary metabolite profile, antioxidant activity, and phenolic compounds of the 'Lemonato' peach. The results showed that the different calcium treatments had no significant effect on the fruit quality characteristics of this peach variety. The response of fruit quality, metabolites, and phenolic compounds to organic calcium and calcium-silicate treatments varied among different orchards, suggesting the involvement of genetic or environmental factors.
Article
Engineering, Chemical
Victor Contreras-Jacquez, Josep M. Virgo-Cruz, Jorge Garcia-Fajardo, Efrain Obregon-Solis, Juan Carlos Mateos-Diaz, Ali Asaff-Torres
Summary: The aim of this study was to evaluate the performance of a pilot-scale nanofiltration vibratory shear enhanced processing (NF-VSEP) coupled to an enzymatic/flocculating system for the recovery, separation, and concentration of compounds of biotechnological interest from nejayote. The results showed that the NF-VSEP system effectively removed suspended solids and achieved high concentration of the target compounds, demonstrating its potential for industrial application.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Agronomy
Petter Vejle Andersen, Nils Kristian Afseth, Kjersti Aaby, Mari Ovrum Gaarder, Siv Fagertun Remberg, Jens Petter Wold
Summary: Raman spectroscopy (RS) combined with partial least squares regression (PLSR) was used to estimate the chemical composition of strawberries harvested in different seasons. The results showed that RS performed well in estimating certain chemical components, such as total soluble solids, fructose, glucose, and acids. However, it had limited accuracy in estimating total acid content, sucrose, and malic acid.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Horticulture
Nika Cvelbar Weber, Jaka Razinger, Jerneja Jakopic, Valentina Schmitzer, Metka Hudina, Ana Slatnar, Robert Veberic, Franci Stampar, Tilen Zamljen
Summary: The polyphagous brown marmorated stink bug is an important pest that can feed on and cause damage to strawberries. Its attacks lead to a decrease in sugar content and an increase in phenolic compounds in the strawberries, impacting the plant's secondary metabolism. Infested fruit are not suitable for commercial production due to off-flavors produced.
Article
Food Science & Technology
Silvia Sanchez-Hernandez, Adelaida Esteban-Munoz, Cristina Samaniego-Sanchez, Rafael Gimenez-Martinez, Beatriz Miralles, Manuel Olalla-Herrera
Summary: Human milk contains various phenolic compounds with antioxidant properties, showing significant differences compared to infant formula. Mothers adhering to a Mediterranean diet result in higher levels of phenolic compounds in human milk.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Maja Mikulic-Petkovsek, Robert Veberic, Metka Hudina, Zala Zorenc, Darinka Koron, Mateja Senica
Summary: The research found that the weight and soluble solids content of blackberry fruits change significantly during the ripening process, and different varieties of blackberries have variations in the ratio of sugars and acids.
Article
Agronomy
Yunjie Wang, Chunyan Zhang, Lu Wang, Yonghua Zhao, Yunfeng Gao, Xia Jia
Summary: This study investigated the effect of arbuscular mycorrhizal fungi (AMF) on soluble sugars, flavonoids, and phenolic acids in the rhizosphere soil of black locust seedlings. The results showed that AMF significantly decreased the accumulation of low molecular weight soluble compounds in the rhizosphere soil and led to an increase in pH and Cd content. These findings contribute to our understanding of the regulation of AMF on rhizosphere soil carbon pool and the migration of heavy metals under elevated CO2 scenarios.
Article
Chemistry, Applied
Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira
Summary: Ellagitannins are the main extractible phenolic compounds in oak wood, responsible for wood durability and potentially affecting the organoleptic quality of wines and spirits. Although their importance is recognized, their presence and forms in distilled spirits are not well known. A validated method using high liquid chromatography-triple quadrupole (LC-QQQ) analysis was developed to identify and quantify oak wood ellagitannins in Cognac.
Article
Chemistry, Applied
Maria Reyes Gonzalez-Centeno, Sophie Tempere, Pierre-Louis Teissedre, Kleopatra Chira
Summary: The use of alimentary plastic film effectively reduced the content of HAs in wine, improving fruity perception and overall organoleptic quality without altering chromatic characteristics or chemical composition of the wine.
Article
Food Science & Technology
Maria Reyes Gonzalez-Centeno, Pierre-Louis Teissedre, Kleopatra Chira
Summary: During fermentation or ageing of wines, oak wood is commonly used in various forms to impart changes in aroma, structure, and color, without affecting the phenolic and tannin contents. Different oak ageing modalities can result in wines with varying woody characteristics, while maintaining fruity perception, achieving a balanced aromatic profile.
Article
Neurosciences
Malgorzata Kujawska, Michael Jourdes, Lukasz Witucki, Marta Karazniewicz-Lada, Michal Szulc, Agata Gorska, Przemyslaw L. Mikolajczak, Pierre-Louis Teissedre, Jadwiga Jodynis-Liebert
Summary: The study shows that pomegranate juice treatment can protect against ROT-induced dopamine depletion in the midbrain in rats, leading to improved olfactory function and vertical activity, which correlates well with the presence of urolithin A in the brain.
Article
Food Science & Technology
Pol Gimenez, Sergi Anguela, Arnau Just-Borras, Pere Pons-Mercade, Adeline Vignault, Joan Miquel Canals, Pierre-Louis Teissedre, Fernando Zamora
Summary: This study aimed to develop a synthetic model to realistically study browning in grape juice caused by laccase from Botrytis cinerea. The research found that orthodiphenols are better substrates for the reaction, while monophenols do not seem to be reactive. Additionally, the effectiveness of ascorbic acid and glutathione in protecting grape juice against laccase browning suggests they can be useful tools to reduce sulfur dioxide doses in winemaking, especially when grey rot is present.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Pauline Beaumont, Chrystel Faure, Arnaud Courtois, Michael Jourdes, Axel Marchal, Pierre-Louis Teissedre, Tristan Richard, Claude Atgie, Stephanie Krisa
Summary: The encapsulation of ε Vin did not significantly alter its pharmacokinetic parameters, but did lead to a notable increase in the half-life of ε VG. Both ε Vin and ε VG were found to accumulate in adipose tissues, with a significant increase in the latter in mesenteric tissue after encapsulation.
Article
Food Science & Technology
Mathilde Gadrat, Joel Lavergne, Catherine Emo, Pierre-Louis Teissedre, Kleopatra Chira
Summary: This study investigates the impact of toasting on cognac eaux-de-vie, finding that different toasting methods of barrels lead to significant sensory differences during aging.
Article
Food Science & Technology
Alejandro Martinez-Moreno, Eva Perez-Alvarez, Ramon Lopez-Urrea, Diego Intrigliolo, M. Reyes Gonzalez-Centeno, Pierre-Louis Teissedre, Rocio Gil-Munoz
Summary: Low water quality and increasing mineral salt concentrations are two major challenges in Mediterranean viticulture. This study found that deficit irrigation with saline water can increase the soluble solids content in grapes, but has minimal impact on the phenolic composition of grapes and wines. However, wines produced from vines irrigated with saline water received the highest scores in sensory profile analysis. Therefore, in cases of water scarcity, the use of saline water for irrigation could be considered, provided that the vineyard is planted on a salt-tolerant rootstock and the soil texture promotes leaching.
Review
Food Science & Technology
Rena Kosti, Chiara Di Lorenzo, Demosthenes B. Panagiotakos, George Sandeman, Nadia Frittella, Barbara Iasiello, Pierre-Louis Teissedre, Patrizia Restani
Summary: Studies have found that individuals who consume light-to-moderate amounts of alcohol generally adhere to healthier diets and lifestyles, especially if they prefer wine. Therefore, future research should focus on the relationships between alcoholic beverage preferences, drinking patterns, dietary patterns, and lifestyle.
Article
Biochemistry & Molecular Biology
Mathilde Gadrat, Catherine Emo, Joel Lavergne, Pierre-Louis Teissedre, Kleopatra Chira
Summary: C-glucosidic ellagitannins play a significant role in wine and cognac eaux-de-vie quality. This study investigated the content, composition, and evolution of these compounds in cognac eaux-de-vie, as well as their kinetics and the impact of barrel toasting. The results showed that the concentrations of C-glucosidic ellagitannins decreased over time, while the concentrations of ellagitannin-derived spirit compounds increased. Barrel toasting had a significant effect on ellagitannin content, allowing differentiation between barrels based on their levels.
Article
Food Science & Technology
Anne-Laure Gancel, Claire Payan, Tatiana Koltunova, Michael Jourdes, Monika Christmann, Pierre -Louis Teissedre
Summary: Due to global warming, the lower content of organic acids in grape berries is forcing winegrowers to acidify must or wine to maintain their microbiological stability and physico-chemical equilibrium. Chemical acidification, such as adding lactic, malic, tartaric, or citric acids, is still the most common method used. Fumaric acid, with its high acidifying power and lower cost, shows potential as an economic alternative. Further studies are required to determine the appropriate addition step during winemaking.
Review
Pharmacology & Pharmacy
Mujeeb Ur Rahman, Muhammad Bilal, Junaid Ali Shah, Ajeet Kaushik, Pierre-Louis Teissedre, Malgorzata Kujawska
Summary: Parkinson's disease and other neurodegenerative diseases have a significant impact on individuals and society. Recent research has identified neuroinflammation, oxidative stress, dysregulated protein degradation, and mitochondrial dysfunction as primary causes of Parkinson's disease. Gene-editing technologies hold promise for new treatment options.
Article
Food Science & Technology
Alicia Jouin, Liming Zeng, Marina Riveiro Canosa, Pierre-Louis Teissedre, Michael Jourdes
Summary: Condensed tannins, particularly crown procyanidins, have been identified as playing a crucial role in the quality of red wine. Their unique macrocyclic structure and strong resistance to oxidation make them stand out in the winemaking process. During aging, crown procyanidins remain stable while non-cyclic tannins decrease significantly, showcasing their unique characteristics in the wine.
Article
Food Science & Technology
Edouard Pelonnier-Magimel, Kleopatra Chira, Pierre-Louis Teissedre, Michael Jourdes, Jean-Christophe Barbe
Summary: Nowadays, the concept of naturalness in winemaking is demonstrated by the production of wines with lower inputs and without the addition of SO2. This study evaluated the color of Bordeaux red wines without SO2 using colorimetric and polymeric pigments analysis. The results showed that wines without SO2 had a significantly darker and deeper purplish color, as well as a higher concentration of polymeric pigments bound by the ethylidene bridge.
Article
Food Science & Technology
Anne-Laure Gancel, Michael Jourdes, Alexandre Pons, Pierre-Louis Teissedre
Summary: This study compared the polyphenols released from natural and microagglomerated cork stoppers treated with supercritical CO2 into hydroalcoholic solutions. The results showed that the agglomerated corks released significantly less polyphenols compared to natural corks, while the release of suberic acid was similar. Sensory analysis also revealed that the hydroalcoholic solutions from natural cork stoppers had a wider range of sensory characteristics and a stronger bitter taste compared to those from microagglomerated cork stoppers.
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.
