Review
Chemistry, Applied
Yanxin Li, Zhe Cui, Liandong Hu
Summary: Lycopene, a popular antioxidant, exists in nature as all-E form, but the Z-lycopene has better solubility and absorption characteristics. Various technological approaches have been developed to improve the stability of lycopene during production and processing. Encapsulation of lycopene in different delivery systems can further enhance its stability. It is important to design low-cost and high-efficiency lycopene production methods, as well as stable and highly bioavailable encapsulation systems. Further research is also needed to understand the chemical stability mechanism, toxicity of biological materials, and safety of lycopene preparations.
Article
Food Science & Technology
Armistice Chawafambira, Best B. Maramba
Summary: The use of weak acid and preservatives during tomato drying process can help reduce the loss of functional properties. Treatment with 0.5% w/v citric acid + 0.5% w/v sodium metabisulphite followed by dehydration resulted in dried tomatoes with optimal functional properties and preserved nutraceutical compounds effectively, with high antioxidant capacity and radical scavenging activity. Solar and sun-drying methods were found to cause significant damage to the nutraceutical compounds in dried hybrid tomatoes.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Acoustics
Danli Wang, Yushi Wang, Zhenlei Zhang, Shaoping Qiu, Yawen Yuan, Gongshuai Song, Ling Li, Tinglan Yuan, Jinyan Gong
Summary: Dicaffeoylquinic acids (diCQAs), found in various edible and medicinal plants, possess significant biological activities. However, their low stability during extraction and food processing leads to degradation and transformation. This study investigated the effect of different parameters in ultrasonic treatment on the stability of diCQAs, including solvent, temperature, treatment time, ultrasonic power, duty cycle, and probe immersion depth. Free radical generation and its influence were examined, and the stability of diCQAs under certain ultrasonic conditions and different pH levels was evaluated. Ultrasound was found to accelerate the degradation and isomerization of diCQAs, and their stability could be improved by adding epigallocatechin gallate and vitamin C.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Acoustics
Danli Wang, Jiayuan Liu, Shaoping Qiu, Jingjing Wang, Gongshuai Song, Bingquan Chu, Ling Li, Gongnian Xiao, Jinyan Gong, Fuping Zheng
Summary: Caffeoylquinic acids, found in many plant species, exhibit various biological and pharmacological activities. The stability of 3- and 4-O-caffeoylquinic acid decreases with increasing solution alkalinity, with 3-O-caffeoylquinic acid being more stable. Ultrasound facilitates the degradation and isomerization of these compounds.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
Zhi Jian Wang, Julong Jiang, Qifeng Mu, Satoshi Maeda, Tasuku Nakajima, Jian Ping Gong
Summary: Double-network hydrogels with increased mechanoradical concentration achieved by incorporating azoalkane crosslinker exhibit improved mechanical properties and functionality. This finding broadens the application range of force-responsive DN gels to biomedical devices and soft robots.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2022)
Article
Food Science & Technology
Lulu Ma, Cheng Yang, Xin Jiang, Qun Wang, Jian Zhang, Lianfu Zhang
Summary: Some sulfur-containing compounds can promote the isomerization of lycopene, phytofluene, and phytoene under thermal treatment conditions, especially affecting lycopene to a greater extent.
Article
Chemistry, Applied
Danli Wang, Jingjing Wang, Jiachen Sun, Shaoping Qiu, Bingquan Chu, Ruosi Fang, Ling Li, Jinyan Gong, Fuping Zheng
Summary: This study investigated the stability of 5-CQA under ultrasonic treatment and found that ultrasound accelerated its degradation. The addition of epigallocatechin gallate and vitamin C improved the stability of 5-CQA.
Article
Environmental Sciences
Pallavi Gautam, Anand Kumar Pandey, Suresh Kumar Dubey
Summary: The widely used insecticide, imidacloprid, has caused serious environmental concerns due to its residual presence. A study on soil microcosms investigated the biodegradation potential of Agrobacterium sp. InxBP2, which achieved 88% degradation of imidacloprid within 20 days. The findings of this study provide important insights into the mechanistic link between imidacloprid degradation genes/enzymes and Agrobacterium sp. InxBP2, and have implications for soil remediation strategies.
ENVIRONMENTAL RESEARCH
(2023)
Article
Engineering, Chemical
Masaki Honda, Kazuya Murakami, Yelin Zhang, Motonobu Goto
Summary: Recent studies have shown that Z-isomers of astaxanthin have greater bioavailability and biological activity. It is important to develop efficient Z-isomerization methods. A continuous-flow system in subcritical ethanol was established to promote Z-isomerization of astaxanthin while inhibiting degradation.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2021)
Article
Chemistry, Applied
Jyoti Dhakane-Lad, Abhijit Kar
Summary: Lycopene was extracted from pink grapefruit using SC-CO2 and rice bran oil as co-solvent, with a single optimum point achieved at 325 bar, 64 degrees C, and 143 min. Extraction at temperatures above 80 degrees C and times beyond 180 min led to isomerization of lycopene, demonstrating faster degradation at higher storage temperatures of 10 degrees C and 25 degrees C.
Article
Engineering, Environmental
Yan Wu, Ling-Hui Kong, Rong-Fang Shen, Xiao-Jing Guo, Wen-Ting Ge, Wen-Jie Zhang, Zhen-Yue Dong, Xi Yan, Yan Chen, Wan-Zhong Lang
Summary: A highly dispersed Fe species supported on activated carbon (CA-Fe-C) was successfully fabricated with the aid of citric acid, exhibiting excellent catalytic performance and stability for the degradation of RhB through PMS activation. Multiple techniques were employed to elucidate the RhB degradation mechanism, and LC-MS analysis identified the degradation intermediates and pathways. A response surface methodology was used to optimize the RhB removal process, and the adequacy and significance of the proposed model were evaluated using analysis of variance. The reaction kinetics was found to follow the Langmuir-Hinshelwood model.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Maxim S. Kobzev, Alexander A. Titov, Tatiana N. Borisova, Leonid G. Voskressensky, Alexey V. Varlamov, Massimo Christian D'Alterio, Alessio Petrone, Rafael Luque, Giovanni Talarico
Summary: This article presents a novel and original protocol for the preparation of complex framework compounds containing a vinylcyclopropane (VCP) fragment. The method involves UV conversion of cyclopentene (CP) derivatives under standard conditions to achieve high yields of target products. Additionally, a one-pot approach for the synthesis of VCPs and the mechanisms of mutual rearrangements of both VCP and CP have been rationalized using DFT calculations.
Article
Polymer Science
Kai Qi, Zhenzhen Jin, Dan Wang, Zhenyu Chen, Xingpeng Guo, Yubing Qiu
Summary: This study established a theoretical derivation method for the natural degradation kinetics model of PPy, predicting the degradation level and service failure time, investigating the effects of factors such as doping anions, film thickness, and electrolyte temperature on degradation kinetics. It provides a new perspective for comprehensive studies of PPy degradation and optimization of performance management.
POLYMER DEGRADATION AND STABILITY
(2021)
Article
Polymer Science
Takato Ishida, Yuya Doi, Takashi Uneyama, Yuichi Masubuchi
Summary: This study presents a coarse-grained molecular dynamics simulation model to investigate the process of oxidative aging in polymers. The model integrates a thermal oxidation kinetic model in the oxygen excess regime, enabling a reactive simulation to capture the process of oxidative degradation. The results show spatial heterogeneity in scission sites when the reaction scale of oxidative degradation is shorter than the relaxation time of polymer chains. This innovative model contributes to our understanding of polymer aging phenomena and degradation chemistry.
Article
Chemistry, Physical
Marc Reimann, Ellen Teichmann, Stefan Hecht, Martin Kaupp
Summary: A solution to the azobenzene entropy puzzle is provided in this study. It proposes a more complicated multistate rotation mechanism involving a triplet excited state, which is compatible with experimental results. The study also discovers the presence of a noticeable external heavy-atom effect, as a result of important spin-orbit coupling effects in the proposed mechanism. These findings suggest a reexamination of the mechanisms of related thermal double bond isomerizations in other systems.
JOURNAL OF PHYSICAL CHEMISTRY LETTERS
(2022)
Article
Food Science & Technology
Dongyan Chen, Tom Bernaerts, Stephane Debon, Cyrus Okoth Oduah, Li Zhu, Joel Wallecan, Marc Hendrickx, Clare Kyomugasho
Summary: This study focused on the texture changes of fresh and aged Red haricot beans during cooking, and established a correlation between the texture of a single bean seed before ageing and its texture after ageing. Using scanning electron microscopy coupled with energy dispersive spectrometry, it was found that the cell wall associated Ca concentration was significantly correlated with the texture of both fresh and aged cooked beans. The study also confirmed the pectin-cation-phytate hypothesis of hard-to-cook defect.
FOOD RESEARCH INTERNATIONAL
(2023)
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
Dongyan Chen, Anran Ding, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
Summary: The degradation of InsP6 during storage of Red haricot beans leads to textural defects. Calcium released during storage binds with the cell wall, while magnesium is mostly leached into soaking water. These findings indicate the importance of the pectin-cation-phytate mechanism in the textural hardening of beans.
Article
Chemistry, Applied
J. M. Guevara-Zambrano, S. H. E. Verkempinck, B. Muriithi, D. Duijsens, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: Studying the impact of protein accessibility level on macronutrient digestion kinetics is crucial for achieving specific digestive responses. This study designed plant-based shakes with different protein accessibility levels and found that increasing the content of individual cotyledon pea cells significantly decreased protein and starch digestion kinetics. Shakes with higher protein digestibility also showed higher starch digestibility, indicating the role of protein matrix in modulating starch digestion. Furthermore, introducing individual pea cells in the shakes slowed down lipolysis kinetics. This study suggests that altering protein accessibility level in plant-based shakes is a promising strategy to modulate macronutrient digestion kinetics.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Clare Kyomugasho, Irene Wainaina, Tara Grauwet, Ann Van Loey, Marc E. Hendrickx
Summary: The rate limiting step of bean softening during cooking was studied. It was found that cooking and increasing cooking temperature resulted in softening of beans, especially for non-aged beans, indicating increased difficulty in cooking during storage. Starch gelatinization was shown to occur before pectin solubilization and protein denaturation during cooking, with these reactions progressing faster and to a greater extent at higher cooking temperatures. The extent of pectin solubilization was found to be most correlated with and played the most significant role in determining the texture of beans during cooking. Ageing was found to significantly retard bean softening, while the contributions of protein denaturation and starch gelatinization were insignificant. Thermosolubilization of pectin in bean cotyledons was identified as the rate limiting step in achieving a palatable texture during cooking.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
J. M. Guevara-Zambrano, D. Michels, S. H. E. Verkempinck, M. R. Infantes-Garcia, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: This article presents a reversed-phase high performance liquid chromatography with a charged aerosol detector (RP-HPLC-CAD) method for quantification of lipid species and digestion products in plant-based oils rich in unsaturated fatty acids. The method demonstrates high sensitivity and precision, allowing for rapid and accurate detection of lipid hydrolysis. The study provides a better understanding of molecular changes occurring during lipid digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers from heat-treated and high pressure homogenized purees. Results showed that carrot serum biopolymers exhibited high capacity to form fine emulsion droplets and maintain stability during storage at low temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Li Zhu, Janna Seufert, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
Summary: This study investigates the role of soaking beans in a sodium citrate solution in improving the cooking behaviour of beans. It shows that soaking in citrate buffer accelerates softening of the beans by releasing Mg2+ and Ca2+ through phytate hydrolysis. The solubilisation rate of pectin in beans treated with sodium citrate buffer is positively correlated with bean softening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sophie M. Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: This study investigated the effect of low-field pulsed electric fields (PEF) on broccoli stalks. The results showed that low-field PEF induced membrane disintegration in broccoli stalks. The specific energy input had a more prominent effect on the volatile profile of broccoli stalks compared to the field strength. Therefore, specific energy input plays a significant role in controlling the volatile profile of broccoli stalks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sarah H. E. Verkempinck, Marc E. G. Hendrickx, Ann Van Loey, Tara Grauwet
Summary: Because plant-based raw materials have a high level of nutrient encapsulation, processing and (re)formulation are important strategies to improve nutrient accessibility. These strategies create different food structures that determine the digestibility of nutrients in the gastrointestinal tract. Additionally, the digestion conditions also play a role in nutrient availability, which can be optimized for specific target populations through engineering strategies.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Daphne Michels, Sarah H. E. Verkempinck, Agnese Panozzo, Karen Vermeulen, Marc E. Hendrickx, Liesbet Thijs, Tara Grauwet
Summary: The study aimed to establish adapted in vitro digestion conditions for broiler chickens at different life phases, focusing on lipid digestion. The extent of lipid digestion was mainly influenced by lipase activity, while the rate of lipid digestion was affected by an interplay between bile salt concentration and lipase activity.
Article
Biochemistry & Molecular Biology
Dorine Duijsens, Sarah H. E. Verkempinck, Emma Somers, Marc E. G. Hendrickx, Tara Grauwet
Summary: This study highlights the potential of lentils as a source of protein, slowly digestible starch, and fiber for the aging population. The digestion patterns of lentil protein and starch under conditions mimicking the gastrointestinal tract of older adults were evaluated. The results showed differences in protein hydrolysis between older adults and healthy adults, with fewer and smaller bioaccessible peptides formed during gastric proteolysis for older adults. However, these differences were compensated during small intestinal digestion. In contrast, amylolysis was accelerated under older adult conditions in the presence of saliva. The study also emphasized the importance of considering salivary amylase activity in simulations. Overall, this research provides valuable insights into the digestion of lentils in older adults.
