Article
Biochemistry & Molecular Biology
Tamar Guntick, Andrea Neef, Andrii Cherninskyi, Fabienne Ziadi-Kunzli, Anna Di Cosmo, Hans-Peter Lipp, Michael J. Kuba
Summary: Octopuses are highly intelligent invertebrates with no skeleton, possessing eight flexible arms that are controlled by a complex central nervous system. Their brain contains numerous distinct lobes and a large number of neurons, and by implanting electrodes, we have successfully recorded their brain activity and synchronized it with their behavior using a portable data logger.
Article
Food Science & Technology
Barbara Teixeira, Helena Vieira, Sandra Martins, Rogerio Mendes
Summary: A rapid and non-destructive method based on TDR analysis was developed to detect and quantify water content in octopus muscles, allowing for control of abusive water addition. This method can be used by the industry and quality control inspections for assessment of octopus quality and compliance with legislation, contributing to sustainable resource use.
Article
Food Science & Technology
Tao Sun, Hao Jiang, Kai Yang, Xingkai Li, Shiyu Wang, Haoyu Yao, Rui Wang, Sha Li, Yian Gu, Peng Lei, Hong Xu, Dafeng Sun
Summary: The aim of this study is to determine the feasibility of using Naematelia aurantialba for fermented soybean beverages (FSB). Fermentation with N. aurantialba increases the nutrient composition and antioxidant activity of soybean beverages, and alters the flavor and aroma to be less unpleasant. This study provides a theoretical basis for promoting FSB and serves as a reference for basidiomycetes-fermented beverages.
Article
Chemistry, Analytical
Dalia M. Rasheed, Ahmed Serag, Zeinab T. Abdel Shakour, Mohamed Farag
Summary: This article discusses the importance of using multidimensional chromatography for analyzing the quality and safety of essential oils in scented plants and natural products, especially in the context of nutraceuticals and cosmetics. The combination of multidimensional chromatography with selective detectors enables high-throughput and comprehensive analysis of hundreds of metabolites in complex mixtures, leading to the development of various multidimensional setups and chemometric approaches.
Review
Biochemistry & Molecular Biology
Simone Baldi, Marta Tristan Asensi, Marco Pallecchi, Francesco Sofi, Gianluca Bartolucci, Amedeo Amedei
Summary: Lignans are non-flavonoid polyphenols found in many commonly consumed Western foods. The human gut microbiota can convert these lignans into biologically active compounds, which have various beneficial effects on human health. Recent studies have shown that foods rich in lignans can help prevent diseases such as cancer and cardiovascular diseases. However, the bioactivation of lignans can vary among individuals, so accurate analytical methods are needed for their measurement. This review summarizes the roles of lignans, their interaction with the gut microbiota, and the new methodologies for their evaluation.
Article
Biochemistry & Molecular Biology
Gustavo Sanchez, Oleg Simakov, Daniel Rokhsar
Summary: In recent years, cephalopods have become a focus of research due to the increasing availability of sequenced genomes, molecular tools, and laboratory culture. The limited information on the Nautilus, a survivor of a cephalopod lineage that diverged from the coleoid clade, has hindered our understanding of genetic changes and contributions to cephalopod evolution. The publication of Nautilus genomes in Molecular Ecology will provide insights into the timing and impact of genetic changes in cephalopod evolution.
MOLECULAR ECOLOGY RESOURCES
(2022)
Article
Food Science & Technology
Guowu Yang, Juanxiang Zhang, Rongfeng Dai, Xiaoyong Ma, Chun Huang, Wenwen Ren, Xiaoming Ma, Jianwei Lu, Xue Zhao, Renqing Ji, Lao Zha, Xian Guo, Min Chu, Yongfu La, Pengjia Bao, Chunnian Liang
Summary: This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak, while the protein content of Meiren yak milk was significantly higher than that of Xiahe yak. The flavor compounds detected in yak milk samples from different regions varied, with Meiren yak milk containing ethyl acetate, n-valeraldehyde, acetic acid, heptanal, and n-hexanal.
Article
Nutrition & Dietetics
Antoni Aguilo, Leticia Lozano, Pedro Tauler, Mar Nafria, Miquel Colom, Sonia Martinez
Summary: The study showed that adolescent high-performance gymnasts generally have low energy and carbohydrate intake, while the nutritional education program did not significantly improve the athletes' dietary habits or nutrition knowledge.
Article
Engineering, Chemical
Hala M. M. Bayomy, Eman S. S. Alamri, Mahmoud A. A. Rozan
Summary: This study investigated the effects of roasting on the chemical composition, antinutritional factors, antioxidant activity, color, and GC-MS profile of Hass avocado kernels. The results showed that roasting increased oil extract, crude fiber, total phenolic compounds, minerals, browning index, and redness/greenness, while it decreased protein, flavonoids, iron, antinutrients, lightness, and yellowness/blueness. Roasted kernels had different volatile compounds, with esters being the most common.
Article
Food Science & Technology
Shuai Wen, Ronggang Jiang, Ran An, Jian Ouyang, Changwei Liu, Zhong Wang, Hongyu Chen, Xingchang Ou, Hongzhe Zeng, Jinhua Chen, Shili Sun, Junxi Cao, Songtao Pu, Jianan Huang, Zhonghua Liu
Summary: This study analyzed the differences in tea products before and after pile-fermentation using GC x GC-QTOFMS, electronic nose, and GC-olfactometry techniques. A total of 149 volatile metabolites were identified, with 92 exhibiting differential characteristics. Several metabolites were found to be associated with specific aromas, providing important insights into the influence of pile-fermentation on the aroma quality of dark tea.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Environmental Sciences
Chia-Huan Ma, Chih-Hung Lin, Yung-Cheng Chang, Hung-Tai Lee, Chyng-Hwa Liou, Te-Hua Hsu
Summary: The lack of appropriate artificial feed has limited the development of cuttlefish aquaculture. Through feed preference tests and progressive training programs, researchers have identified the preferred characteristics of artificial diets for cuttlefish and improved their acceptance and survival rate through training.
FRONTIERS IN MARINE SCIENCE
(2022)
Article
Food Science & Technology
Liqing Yin, Zhihao Liu, Xinghua Lu, Jiyu Cheng, Guoquan Lu, Jian Sun, Hongbin Yang, Yuge Guan, Linjiang Pang
Summary: Fermentation with Rhizopus oligosporus RT-3 improved the nutritional properties and flavor profile of sweetpotato residue.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ali Ikram, Farhan Saeed, Muhammad Umair Arshad, Muhammad Afzaal, Faqir Muhammad Anjum
Summary: In this study, four different variants were analyzed for their nutritional and fatty acid profile, with Gp-2 identified as the most nutritious. Bread prepared with rye flour supplementation showed significant impact on both nutritional and structural attributes.
FOOD SCIENCE & NUTRITION
(2021)
Article
Environmental Sciences
Ana Elisa Cabral, Felisa Rey, M. Rosario Domingues, Miguel Cabral, Miquel Planas, Jorge Palma, Ricardo Calado
Summary: This study investigates the fatty acid profiles of cultured European short-snout seahorses to assess their nutritional value and intraspecific variation. The results suggest that male seahorses have a more suitable fatty acid profile for human nutrition compared to females. The fatty acid composition of seahorses aligns with the traditional beliefs in Traditional Chinese Medicine, but only seahorses from sustainable sources should be traded, and the conservation of wild populations should be a global priority.
FRONTIERS IN MARINE SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Sule Hilal Attar, Muhammet Ali Guendesli, Ipek Uruen, Salih Kafkas, Nesibe Ebru Kafkas, Sezai Ercisli, Chunfeng Ge, Jiri Mlcek, Anna Adamkova
Summary: This study compared the nutritional parameters of two pitaya species grown in Turkey and found that red-fleshed fruits have higher total phenol content and antioxidant capacity compared to white-fleshed ones. However, the total sugar content and most of the phenolic compounds were similar between the two species. The study also provided important information about the biochemical content and potential health benefits of Hylocereus grown in different agroecological conditions.
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Heena Sharma, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: The fermentation process of lactose to lactic acid in fermented dairy products leads to biochemical changes such as improved protein digestibility, release of fatty acids, and production of bioactive compounds. Various lactic acid bacteria are used to develop fermented dairy products with specific desirable attributes. These bacteria produce bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. The metabolites generated during fermentation vary with incubation and processing conditions and are analyzed and quantified using advanced instrumentation. The health benefits of fermented dairy products are mainly attributed to the biological roles of these metabolites, which also contribute to technological improvements desired by dairy manufacturers and consumers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Sneh Punia Bangar, Vandana Chaudhary, Nitya Sharma, Vasudha Bansal, Fatih Ozogul, Jose M. Lorenzo
Summary: This review provides a comprehensive collation of important information on the biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicological potential of kaempferol. It highlights the antioxidant, antimicrobial, anticancer, neuroprotective, and hepatoprotective activity of kaempferol, while also mentioning the limitations of its poor water solubility and low bioavailability. The review suggests the utilization of advanced delivery systems to improve the stability and efficacy of kaempferol.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Semra Cicek, Fatih Ozogul
Summary: Aquatic food products are highly favored by consumers due to their nutritional value, but are prone to degradation. Conventional preservation techniques are inadequate, leading researchers to investigate the use of nanotechnology. Nano-preservation approaches show promising results in terms of improving microbial and physicochemical parameters, reducing microbial load, and delaying oxidative degradation, thus extending the shelf life of aquatic food products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Sneh Punia Bangar, Vida Simat, Fatih Ozogul
Summary: Fish and fishery products are considered beneficial for human health, but they are prone to deterioration. Packaging using natural materials like chitosan and gelatine can enhance the shelf-life by inhibiting microorganisms and oxidation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Talal Lahreche, Fatih Ozogul, Yilmaz Ucar, Abderrahmane Ameur
Summary: The impacts of natural preservatives, such as olive leaf and sweet marjoram extracts, on the fatty acid profiles of vacuum-packaged tuna-like muscles were evaluated. The results showed that the use of plant extracts had protective effects on the fatty acid levels and prevented lipid oxidation in the muscles, making them suitable as natural preservatives for the fish processing industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Sneh Punia Bangar, N. Afzal Ali, Aderonke Ibidunni Olagunju, Kristian Pastor, Adeleke Omodunbi Ashogbon, Kshirod K. Dash, Jose M. Lorenzo, Fatih Ozogul
Summary: This review summarizes the raw materials and key processing steps of starch noodles, as well as the important information on thermal, pasting, cooking, and textural properties. Technological, nutritional, and sensory challenges in the development of starch noodles are also discussed.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Obstetrics & Gynecology
Ebru Melekoglu, Birsen Yilmaz, Ayseren Cevik, Sule Gokyildiz Surucu, Burcu Avcibay Vurgec, Ebru Gozuyesil, Heena Sharma, Neslihan Boyan, Fatih Ozogul
Summary: This review aims to understand the effects of human milk microbiota on disease prevention and infant health. It is considered that the initial microbiome of the gut system is formed by the first human milk microbiota ingested by the newborn, which influences the development of immunity. Bacteria present in human milk modulate the anti-inflammatory response and protect the newborn against infections. Therefore, certain bacterial strains isolated from human milk could serve as potential probiotics for therapeutic applications.
BREASTFEEDING MEDICINE
(2023)
Article
Biotechnology & Applied Microbiology
Duygu Agagunduz, Elif Celik, Ozge Cemali, Feray Gencer Bingol, Ciler Ozenir, Fatih Ozogul, Raffaele Capasso
Summary: It is important to distinguish between probiotics used as foods, food supplements, or drugs when researching their role in nutrition and health. The establishment of a new category called live biotherapeutic products (LBP) by the FDA aims to clarify this terminology and reduce confusion. Evidence suggests that the microorganisms in the gut microbiota are associated with psychological conditions, and LBPs may have positive effects on depression, anxiety, bipolar disorder, and schizophrenia through various mechanisms.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Food Science & Technology
Fatih Ozogul, Mustafa Durmus, Ali Riza Kosker, Ali Serhat Ozkutuk, Esmeray Kuley, Hatice Yazgan, Ramazan Yazgan, Vida Simat, Yesim Ozogul
Summary: This study evaluated the effects of extracts from Padina pavonica, blackberry leaves, Juniperus oxycedrus waste, and Juniperus communis needles on the quality of sea bass. Sensory assessment showed that fish fillets treated with blackberry leaves, Juniperus communis needles, and Padina pavonica were preferred more by the panellists compared to the control. All extracts, except Juniperus oxycedrus waste, together with modified atmospheric packaging (MAP), decreased the biochemical parameters of sea bass fillets and inhibited bacterial growth. This study demonstrates the potential use of these extracts as antioxidant and antimicrobial agents in the seafood industry.
Article
Food Science & Technology
Sneh Punia Bangar, Priyanka Kajla, Vandana Chaudhary, Nitya Sharma, Fatih Ozogul
Summary: Flavonoids, such as luteolin, are increasingly used in foods and active packaging systems for their functional properties and antimicrobial effects. Luteolin, a polyphenolic plant flavonoid, is naturally found as glycosides and can be converted into luteolin glucuronides in the intestine, which are responsible for its bioactivities. This review aims to compile important data on the biosynthesis, mechanism of action, bioactivities, bioavailability, and toxicity potential of luteolin.
Article
Food Science & Technology
Dovile Klupsaite, Vytaute Starkute, Egle Zokaityte, Darius Cernauskas, Ernestas Mockus, Evaldas Kentra, Rugile Sliazaite, Gabriele Abramaviciute, Paulina Sakaite, Vitalija Komarova, Ieva Tatarunaite, Sandra Radziune, Paulina Gliaubiciute, Monika Zimkaite, Julius Kunce, Sarune Avizienyte, Milena Povilaityte, Kotryna Sokolova, Joao Miguel Rocha, Fatih Ozogul, Elena Bartkiene
Summary: The study evaluated the effects of scalded and scalded-fermented rye wholemeal flour on the quality and acrylamide formation of semi-wheat-rye bread. Scalding increased the content of fructose, glucose, and maltose, while scalded fermentation increased the concentration of certain amino acids, including GABA. Addition of scalded and scalded-fermented flour influenced bread shape, mass loss, color coordinates, and hardness. Scalded-fermented flour improved bread color, flavor, acceptability, and delayed staling, but resulted in higher acrylamide levels compared to the control.
Article
Food Science & Technology
Elena Bartkiene, Vytaute Starkute, Ieva Jomantaite, Egle Zokaityte, Ernestas Mockus, Ernesta Tolpeznikaite, Gintare Zokaityte, Penka Petrova, Antonello Santini, Joao Miguel Rocha, Fatih Ozogul, Dovile Klupsaite
Summary: The purpose of this experiment was to develop a multifunctional nutraceutical composition using different ingredients with various health benefits. Fermentation was carried out to improve the functional properties of certain ingredients. The results showed that fermentation affected the pH and color of the ingredients. Fermented spirulina and bovine colostrum had higher concentrations of certain acids, and fermented bovine colostrum had reduced bacterial counts. The three-layer nutraceutical containing fermented spirulina, fermented bovine colostrum, and apple cider vinegar showed high overall acceptability. This study suggests that this nutraceutical combination has great potential in producing a multifunctional product with improved functionality and acceptability.
Review
Plant Sciences
Nikheel Bhojraj Rathod, Nariman Elabed, Sneh Punia, Fatih Ozogul, Se-Kwon Kim, Joao Miguel Rocha
Summary: Polyphenol has diverse health promoting properties, including antioxidative, antihypertensive, immunomodulatory, antimicrobial, antiviral, and anticancer activity. The application of polyphenols in the food industry as bio-preservatives can inhibit oxidative stress through various mechanisms. In this review, the classification of polyphenolic compounds and their important bioactivity with a focus on human health are discussed, along with their potential as alternative therapy for treating COVID-19 patients by inhibiting SARS-CoV-2. The inclusion of polyphenolic compounds in foods has shown benefits for extending shelf life and promoting human health.
Article
Microbiology
Iqra Shabbir, Fahad Al-Asmari, Hafiza Saima, Muhammad Tahir Nadeem, Saadia Ambreen, Ladislaus Manaku Kasankala, Muhammad Zubair Khalid, Muhammad Abdul Rahim, Fatih Ozogul, Elena Bartkiene, Joao Miguel Rocha
Summary: This study aimed to develop an enriched Yakult-like fermented skimmed milk drink with probiotic strains. The concentration of the strains significantly affected the physicochemical properties, chemical composition, microbial count, antioxidant activity, and sensory evaluation of the drink. Changes in these parameters were observed during storage.
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.
