Article
Food Science & Technology
M. Lopez-Moreno, M. Garces-Rimon, M. Miguel
Summary: This review compiles scientific evidence on the physiological impact of antinutrients on human health and discusses ways to reduce their presence in foods. The study found that the effects of antinutrients on human health vary depending on their natural state and processing methods, and some compounds may have therapeutic potential.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Plant Sciences
Eleonora Cominelli, Francesca Sparvoli, Silvia Lisciani, Chiara Forti, Emanuela Camilli, Marika Ferrari, Cinzia Le Donne, Stefania Marconi, Barend Juan Vorster, Anna-Maria Botha, Diana Marais, Alessia Losa, Tea Sala, Emmanuelle Reboul, Katherine Alvarado-Ramos, Boaz Waswa, Beatrice Ekesa, Francisco Aragao, Karl Kunert
Summary: Common bean seeds are rich in nutrients but also contain antinutritional compounds that limit their use in food preparations. Efforts have been made to develop mutant bean varieties with reduced antinutritional compounds using genetic variability and induced mutagenesis. However, the effects of these modifications on plant performance and technological properties need further investigation.
FRONTIERS IN PLANT SCIENCE
(2022)
Review
Agronomy
Alessia Losa, Juan Vorster, Eleonora Cominelli, Francesca Sparvoli, Dario Paolo, Tea Sala, Marika Ferrari, Marina Carbonaro, Stefania Marconi, Emanuela Camilli, Emmanuelle Reboul, Boaz Waswa, Beatrice Ekesa, Francisco Aragao, Karl Kunert
Summary: This review discusses the impact of global climate change on common beans, focusing on the reduction of yield and nutritional value due to drought/heat stress. It also explores the use of modern omics tools to improve tolerance to drought/heat and increase mineral content in common beans. Possible future actions to develop new bean varieties with improved traits are also discussed.
FOOD AND ENERGY SECURITY
(2022)
Article
Plant Sciences
Pradip Poudel, Francesco Di Gioia, Joshua D. Lambert, Erin L. Connolly
Summary: Micronutrient deficiencies caused by malnutrition and hidden hunger are a growing concern worldwide. This study evaluated the potential of zinc biofortification of pea and sunflower microgreens through seed nutri-priming. The results showed that seed soaking in a 200 ppm ZnSO4 solution resulted in higher zinc accumulation in both pea and sunflower microgreens.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Lovro Sinkovic, Barbara Pipan, Filip Sibul, Ivana Nemes, Aleksandra Tepic Horecki, Vladimir Meglic
Summary: This study analyzed various parameters of ten different pulses, including protein, fat, phytic acid, phenolic compounds, and mineral composition. The results showed that pulses are rich in nutrients and anti-nutrients, and different pulses have variations in these parameters.
Review
Food Science & Technology
Jiajing Zhou, Minhao Li, Qian Bai, Thaiza S. P. de Souza, Colin Barrow, Frank Dunshea, Hafiz A. R. Suleria
Summary: Pulses are edible seeds from the Leguminosae family, including common beans, peas, lentils, chickpeas, and faba beans. They are sustainable sources of nutrients, with double the protein content of cereal grains. Pulses are rich in phytochemicals, which have potential health benefits but also contain antinutritional compounds. Different processing methods can enhance the nutritional and sensory characteristics of pulses but may also affect the content of phytochemicals. The bioaccessibility and bioavailability of pulse phytochemicals can be improved through food processing and digestion, leading to more health benefits in the human body.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Francesca Sparvoli, Silvia Giofre, Eleonora Cominelli, Elena Avite, Gianluca Giuberti, Diomira Luongo, Edoardo Gatti, Marta Cianciabella, Giulia Maria Daniele, Mauro Rossi, Stefano Predieri
Summary: Common beans are a valuable source of nutrients, but their lectins and phytic acid content can pose challenges for direct consumption. Utilizing processed common bean flour can lead to the development of nutritionally improved and safe products, despite potential sensory challenges.
Article
Food Science & Technology
Joseph Godrich, Peter Rose, Molly Muleya, Joanne Gould
Summary: This study demonstrates that the high temperatures and pressures applied during the popping process effectively reduce antinutritional factors in pulses, compared to conventional processing methods.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Nitya Sharma, Jatindra K. Sahu, Sukirti Joshi, Sucheta Khubber, Vasudha Bansal, Aastha Bhardwaj, Sneh Punia M. Bangar, Lalit M. Bal
Summary: This paper reviews the current knowledge and recent findings on the effect of treatment conditions on anti-nutrient compositions of lentils using various non-thermal processing techniques, and discusses how these techniques can increase the digestibility of lentil nutrients while minimizing changes to their antinutrient composition.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agricultural Engineering
Qun Zhang, Yangyang Sun, Yu Liu
Summary: In this study, chitosan (CS) and phytic acid (PA) polymers and nanoparticles were synthesized and characterized for the preparation of materials with dye adsorption and drug delivery properties. The CS-PA polymers and nanoparticles were prepared through a simple one-step ionic cross-linking protocol, with their formation depending on solution pH, CS and PA molecular weight, and concentration. The materials exhibited different morphologies and sizes based on the experimental conditions, and showed good stability under specific conditions. The study provides insights for the construction and application of CS-based materials.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Review
Food Science & Technology
Yianna Y. Zhang, Regine Stockmann, Ken Ng, Said Ajlouni
Summary: This review provides an overview of the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium in legumes. The commonly used approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances due to various interference factors in legume matrices. Phytate degradation is emphasized as an important tool to enhance mineral bioavailability, and food processing strategies such as germination and fermentation are identified as promising methods to reduce phytate content and increase mineral bioavailability.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Congcong Liu, Haijun Su, Yu Pu, Min Guo, Peng Zhai, Lin Liu, Hengzhi Fu
Summary: Phytic acid and phytic acid dipotassium can passivate defects in perovskite film, improving the efficiency and stability of perovskite solar cells. The addition of phytic acid dipotassium enhances the quality of perovskite film by promoting the coordination of phosphate groups and passivating halide anion defects. This study provides insights into designing multifunctional passivators for enhancing the efficiency and stability of devices.
ADVANCED FUNCTIONAL MATERIALS
(2023)
Article
Materials Science, Multidisciplinary
Biyun Luo, Xuheng Liu, Jiangtao Li, Xingyu Chen, Lihua He, Fenglong Sun
Summary: Leaching scheelite ore with phytate is an efficient method to isolate tungsten, but separating and recycling tungstate and phytate poses a challenge. Ion exchange methods show promise in separating the two, with various factors affecting the adsorption process.
Article
Biochemistry & Molecular Biology
Jae Young Park, Eun Young Park
Summary: Normal corn starch was modified by dry heating with phytic acid (PA) and citric acid (CA). Dual treatment with PA and CA induced structural and physico-chemical changes in the starch. The degree of phosphorylation and citration resulted in different properties of the treated starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Se-Rin Kim, Jae Young Park, Eun Young Park
Summary: Ethanol, phytic acid, and citric acid treatment can be used to prepare natural starch-based heavy metal adsorbents with improved adsorption capacity and structural characteristics.
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)