Article
Food Science & Technology
Saliha Yesil, Hacer Levent
Summary: This study investigated the effects of fermentation methods of pseudocereals on the quality of gluten-free bread. It was found that increasing the ratio of fermented dough of pseudocereals enhanced the ash, crude protein, total phenolic content, and antioxidant activity of the bread samples. Quinoa showed the highest values in terms of TPC and AA. The use of bakers' yeast for fermentation resulted in a softer crumb, while spontaneous fermentation produced breads with lower sensory scores. It was concluded that acceptable quality gluten-free bread can be produced with the use of up to 30% fermented dough of pseudocereals.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kristina Rados, Nikolina Cukelj Mustac, Maja Benkovic, Ivana Kuzmic, Dubravka Novotni, Sasa Drakula, Matea Habus, Bojana Voucko, Duska Curic
Summary: This study demonstrates that cryo-ground proso millet bran and buckwheat hulls can be successfully used in biscuits suitable for diabetic patients, while cryogenic grinding also contributes to certain sensory aspects of biscuits. Near-infrared spectroscopy combined with artificial neural networks is shown to be more accurate than commonly used partial least squares models in predicting storage time, free fatty acid content, and peroxide value of biscuits.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Multidisciplinary
Ionica Cotovanu, Costel Mironeasa, Silvia Mironeasa
Summary: This research assessed the potential of different-sized buckwheat flour fractions in wheat bread dough and determined the optimal amounts for each fraction. The results showed that the addition of buckwheat flour had significant effects on dough and bread characteristics. The study also generated predictive models to determine the optimal amounts based on particle size.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Maria Barbara Rozanska, Aleksander Siger, Artur Szwengiel, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Summary: The study revealed that the levels of phenolic compounds were higher in roasted buckwheat bread compared to raw buckwheat bread, with gallic acid, rutin, and catechin being the most abundant compounds in the roasted bread. The roasting process resulted in a decrease in radical scavenging capacities of phenolics and flavonoids in the bread. Additionally, levels of fluorescent intermediate compounds increased significantly in the roasted buckwheat bread.
Article
Food Science & Technology
Xiaocui Han, Binbin Li, Eero Puolanne, Marina Heinonen
Summary: The study aimed to investigate the functionalities of cricket flour (CF) and its effects on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Tests revealed that the solubility of CF protein varied with pH and NaCl concentrations, with a gel forming at CF content of >= 10%. Addition of CF to the base recipe negatively affected the texture and oxidative stability of the sausages, resulting in decreased textural properties and accelerated lipid and protein oxidation.
Article
Food Science & Technology
Etiene Valeria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Summary: The study aimed to determine the ideal proportions of pseudocereal flours in gluten-free bread formulations. It was found that using pseudocereal flours alone resulted in unacceptable bread, but when combined with rice flour, it improved the bread's characteristics. Composite formulations with 50% pseudocereal flour and 50% rice flour had similar properties and acceptability to bread made with 100% rice flour or a 50% rice flour + 50% potato starch blend.
Article
Chemistry, Applied
Svenja Krause, Eugenia Ayebea Asamoah, Delphine Huc-Mathis, Gabrielle Moulin, Ralf Jakobi, Barbara Rega, Catherine Bonazzi
Summary: This study evaluated the applicability of purified pea ingredients in sponge cake development. The combination of purified pea starch and pea protein resulted in fewer oxidation markers, but were highly prone to participate in the Maillard reaction and caramelization during baking, leading to a complex mixture of compounds.
Article
Chemistry, Applied
Muchekeza Jane Tafadzwa, Jombo Talknice Zvamaziva, Magogo Charles, Mugari Amiel, Manjeru Pepukai, Manhokwe Shepherd
Summary: Amaranth and quinoa flours were evaluated as alternative binders to corn-starch in sausage production, showing significant differences in composition, functional and thermal properties. Although quinoa and amaranth were deemed acceptable as binders, amaranth aroma was disliked in comparison to corn-starch sausages.
Article
Chemistry, Applied
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: This research investigates the role of carotenoids in the oxidative stability of mixtures of fish oil and lipid extracts of two different microalgae. It finds that the initial amount of carotenoids relative to n-3 LC-PUFA is a good indicator to differentiate between oxidatively stable and unstable mixtures. The degradation of fucoxanthin, diatoxanthin, and beta-carotene during storage illustrates their antioxidative role.
Article
Chemistry, Applied
Xueyuan Bai, Wei Tian, Feng Yin, Kang Xiao, Qingwen Chen, Rong Chai, Ang Ru, Jiahui Li, Chaozhi Zhu, Gaiming Zhao
Summary: The research found that age has an impact on the postmortem redox states in yak muscles, with younger yaks being able to delay oxidation compared to older ones. Age-specific overall antioxidative characteristics gradually transformed into overall oxidative ones after 72 hours postmortem.
Article
Chemistry, Applied
Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
Summary: This study successfully prepared and characterized antioxidative hydrolysate and lipophilic peptides derived from mung bean protein. The hydrolysate exhibited excellent radical scavenging and metal ion-chelating activities, and effectively inhibited lipid oxidation. The lipophilic peptide fraction extracted from the hydrolysate showed significant suppression of oxidation products in bulk oil. LC-MS/MS analysis identified lipophilic peptides with high amounts of hydrophobic amino acids and histidine, suggesting their potential as natural antioxidants.
Review
Food Science & Technology
Junpeng Zeng, Yu Song, Xiaowei Fan, Jingyi Luo, Junyi Song, Jie Xu, Changhu Xue
Summary: Aquatic animals are a good source of healthy lipids and drying is an effective preservation method for aquatic animal products (AAPs) despite the accompanying lipid oxidation. This article reviews the mechanism of lipid oxidation during drying and its effects on the quality of dried aquatic animal products (DAAPs), such as nutrients, color, flavor, and hazardous components like aldehydes and amines. It concludes that moderate lipid oxidation improves product quality, but excessive oxidation produces hazardous substances and health risks. Various control technologies to prevent lipid oxidation, such as salting, high-pressure processing, irradiation, defatting treatments, antioxidants, and edible coatings, are discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Chemistry, Medicinal
Anzheng Nie, Chaozan Shen, Zheng Zhou, Juan Wang, Bao Sun, Chunsheng Zhu
Summary: This article reviews the core regulatory mechanisms of ferroptosis and its multifaceted roles in cancer. Various natural products have been shown to induce ferroptosis in cancer cells, exhibiting anticancer effects. However, further research is needed to evaluate the clinical efficacy, adverse effects, and drug-drug interactions of these natural products.
PHYTOTHERAPY RESEARCH
(2023)
Article
Chemistry, Applied
Eda Yildiz, Ipek Bayram, Gulum Sumnu, Serpil Sahin, Ozge Ilgin Ibis
Summary: This study showed that gallic acid incorporation and homogenization method affect the physicochemical characteristics of pea flour based active films, and the films exhibit good inhibitory effects on lipid oxidation.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xiangfei Hu, Qiannan Jiang, Hui Wang, Jinlin Li, Zongcai Tu
Summary: This study evaluated the changes in quality attributes, oxidation index, glycosylated hazardous products, and aroma characteristics of grass carp fillets during air-frying, roast-frying, and pan-frying. The levels of carbonyl protein and lipid oxidation products increased significantly with frying (in the order of air-frying > pan-frying > roast-frying), but decreased after 6 minutes. Frying resulted in increased levels of N epsilon-carboxymethyl-lysines (CML) and 5-hydroxymethylfurfural (5-HMF), with pan-frying showing the highest increment. Volatile compounds gradually increased in air-frying, but decreased after 6 minutes in roast-frying and pan-frying.
Article
Nutrition & Dietetics
Montserrat Martinez-Pineda, Cristina Yague-Ruiz, Antonio Vercet-Tormo
JOURNAL OF RENAL NUTRITION
(2020)
Article
Biochemistry & Molecular Biology
Jaroslawa Rutkowska, Agata Antoniewska, Montserrat Martinez-Pineda, Agnieszka Nawirska-Olszanska, Anna Zbikowska, Damian Baranowski
Article
Food Science & Technology
Montserrat Martinez-Pineda, Cristina Yaguee-Ruiz, Antonio Vercet
Article
Biochemistry & Molecular Biology
Malgorzata Tabaszewska, Jaroslawa Rutkowska, Lukasz Skoczylas, Jacek Slupski, Agata Antoniewska, Sylwester Smolen, Marcin Lukasiewicz, Damian Baranowski, Iwona Duda, Jorg Pietsch
Summary: This study focused on the nutritional value of wild red berries, specifically Taxus baccata L., grown in diverse locations in Poland. The red arils of the berries were found to be high in protein, carbohydrates, lipids, and essential amino acids. They also contained unique fatty acids, making them a potential new source of valuable nutrients and a indicator of environmental contamination due to their tendency to accumulate toxic trace elements.
Article
Biochemistry & Molecular Biology
Patricia Cazon, Agata Antoniewska, Jaroslawa Rutkowska, Manuel Vazquez
Summary: Chitosan-tea tree essential oil (TTEO) films were evaluated for their microstructure, thermal properties, mechanical properties, water vapor permeability, antioxidant activity, and optical properties. The films dissolved completely in water, with those made in malic acid showing higher elongation to break and antioxidant activity. TTEO addition slightly improved the UV-barrier properties of the films, indicating their great potential for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Malgorzata Tabaszewska, Agata Antoniewska, Jaroslawa Rutkowska, Lukasz Skoczylas, Jacek Slupski, Radoslawa Skoczen-Slupska
Summary: This study found that red arils of Taxus baccata L. grown in diverse locations in Poland are rich in bioactive compounds and exhibit high antioxidant activity. The arils contain abundant ascorbic acid, carotenoids, and phenylpropanoids. Differences in antioxidant activity and volatile compound profiles were observed among arils from different growth sites.
Article
Food Science & Technology
Montserrat Martinez-Pineda, Cristina Yague-Ruiz, Antonio Vercet
Summary: Lowering frying temperature and increasing ingredient slice thickness can effectively reduce oil uptake. Using methyl cellulose and kappa-carrageenan as edible coatings can also reduce oil uptake independently of temperature.
Article
Nutrition & Dietetics
Montserrat Martinez-Pineda, Antonio Vercet, Cristina Yaguee-Ruiz
Summary: The study found 41 potassium-containing additives allowed in the EU, but only 16 were actually identified, mostly found in breaded products, meat derivatives, non-alcoholic beverages, ready-to-eat products, and cereal derivatives, with approximately 37.6% of processed products containing at least one potassium additive.
Article
Nutrition & Dietetics
Montserrat Martinez-Pineda, Cristina Yague-Ruiz
Summary: The study revealed that milk, gluten, and nuts are major undeclared allergens in food products, especially in cereal and bakery products, prepared dishes and snacks, and cacao and confectionery products.
Article
Biochemistry & Molecular Biology
Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Zbikowska, Patricia Cazon, Manuel Vazquez
Summary: Lactose-free kefir (LFK) is preferred by lactose-intolerant elderly consumers due to its unique volatile compound profile and sensory attributes, such as creamy aroma, intense sweetness, and lower acidity compared to traditional kefir (TK).
Article
Biochemistry & Molecular Biology
Pawel Rudnicki-Velasquez, Alicja Borylo, Marcin Kaczor, Jaroslaw Wieczorek, Jaroslawa Rutkowska
Summary: This study assessed the activity concentration and annual effective dose of Po-210 in fruit wines from different regions in Poland. The Po-210 activity in fruit wines varied significantly depending on the production site, with the highest activity in Malopolskie and the lowest in Podlaskie. The main factors contributing to the differentiation were environmental conditions such as soil parameters, precipitation, and proximity to lakes.
Article
Biochemistry & Molecular Biology
Milena Kupiec, Anna Zbikowska, Katarzyna Marciniak-Lukasiak, Katarzyna Zbikowska, Malgorzata Kowalska, Hanna Kowalska, Jaroslawa Rutkowska
Summary: The study aimed to produce gluten-free muffins of increased health quality by replacing shortenings with solid oleogels containing 95% rapeseed oil. The results showed that the use of rapeseed oil oleogels led to a decrease in undesirable saturated fatty acids and an increase in monounsaturated and polyunsaturated fatty acids in the muffins.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)