Article
Engineering, Environmental
Wenze Guo, Zheng Zhang, Jasper Hacking, Hero Jan Heeres, Jun Yue
Summary: This research successfully demonstrated a two-step process of converting glucose to fructose followed by dehydration to 5-hydroxymethylfurfural (HMF), with insights into the excess formation of formic acid in the process. By optimizing the conditions based on the developed kinetic model, the synthesis of HMF was efficiently achieved in microreactors, showing potential for process intensification and scale-up.
CHEMICAL ENGINEERING JOURNAL
(2021)
Review
Nutrition & Dietetics
Mohammad Ishraq Zafar, Michael Frese, Kerry E. Mills
Summary: The meta-analysis results suggest that the isoenergetic substitution of fructose for glucose leads to statistically significant but clinically irrelevant reductions in fasting blood glucose, insulin, and triglyceride concentrations. Differences in responses to fructose were observed between diabetic patients and healthy individuals, but more research is needed to draw definitive conclusions.
FRONTIERS IN NUTRITION
(2021)
Article
Biotechnology & Applied Microbiology
Priyanka Parhi, Keang Peng Song, Wee Sim Choo
Summary: The study investigated the effects of inulin and fructooligosaccharides (FOS) supplementation on the viability and storage stability of Lactiplantibacillus plantarum in different sugar systems. In sucrose and lactose systems, inulin supplementation showed better protective effects, while FOS improved storage viability in lactose and sucrose systems. Both inulin and FOS supplementation enhanced the refrigerated storage stability of L. plantarum in sucrose and lactose systems.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Biying Yang, Yan Ding, Pengfei Guo, Xinqi Yu, Shuhong Ye, Wenqi Nie, Jing Liu, Chenchen Wang, Jing Wang
Summary: This study investigated the effects of fermentation supernatant (CFS-R1) and bacterial suspension (CRS-R1) of antagonistic bacteria R1 on the physiological quality and sugar metabolism of Nanguo pears under chilling stress. The results showed that both CFS-R1 and CRS-R1 reduced browning and weight loss of the fruit and suppressed chilling injury. The electrolyte leakage was also decreased, indicating improved cell membrane stability, and sucrose content of the fruits was maintained with an increase in glucose and fructose content by CFS-R1.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Horticulture
Naiyu Wang, Xiaoting Li, Chengyan Xu, Rong Lian, Tengfei Pan, Zhixiong Guo, Yuan Yu, Wenqin She
Summary: This study found significant differences in soluble sugar content and accumulation between the 'Liuyuezao' (LYZ) and 'Guanxi' (GX) pummelo cultivars. The accumulation patterns of sucrose were similar between the two cultivars, but LYZ showed a unimodal trend in fructose and glucose content while GX gradually decreased. Several genes, including INV6, SUS3, FRK3, and HXK2, exhibited significant differences in expression between LYZ and GX, and may play a role in sugar accumulation in pummelo fruits.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
M. Soyseven, B. Sezgin, G. Arli
Summary: A novel and robust HPLC-ELSD method was developed and validated for simultaneous determination of fructose, glucose, and sucrose in food products. The method showed good linear relationship and low LOD and LOQ values. It was successfully applied to various types of food samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Agriculture, Dairy & Animal Science
Marcin Przybylo, Sara Dander, Karolina Krawiec, Alina Kloska, Zygmunt M. Kowalski, Pawel Gorka
Summary: The study showed that supplementing sugar had no effect on intake for addax, while supplementing starch reduced intake by 13%; for muntjac, sugar had no effect on intake but starch decreased intake of lucerne by 25% and all nutrients by 10%. This indicates that starchy feeds supplementation should be limited for captive ruminants to maintain high intake of roughages for gastrointestinal health.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
C. C. Lu, R. X. Wei, D. H. Deng, Z. Y. Luo, M. Abdulai, H. H. Liu, B. Kang, S. Q. Hu, L. Li, H. Y. Xu, J. W. Hu, S. H. Wei, C. C. Han
Summary: Forced-feeding diet supplementation with sugar can enhance digestion and absorption capacity in geese, increase the abundance of Firmicutes and Bacteroidetes, and promote the growth of Lactobacillus (especially fructose and sucrose) in the gut, leading to stronger induction on hepatic steatosis in goose fatty liver formation.
Article
Agriculture, Dairy & Animal Science
Zhaoyun Luo, Rongxue Wei, Yongqiang Teng, Rong Ning, Lili Bai, Cangcang Lu, Donghang Deng, Mariama Abdulai, Liang Li, Hehe Liu, Shengqiang Hu, Shouhai Wei, Bo Kang, Hengyong Xu, Chunchun Han
Summary: The study found that overfeeding geese with different types of sugar did not significantly impact meat quality. There were no significant differences in muscle fiber diameter, fiber density, pH levels, meat color, cooking loss, drip loss, shear force, and dry matter content between groups fed corn flour and three different sugars.
Article
Plant Sciences
Edward Muntean, Nina Barascu
Summary: This paper presents the soluble carbohydrate content at harvest for eight Transylvanian potato cultivars using high performance liquid chromatography analysis. The study aims to explore the carbohydrate composition of these cultivars, which is crucial for breeding programs, consumers, and processing units. Chemometric analysis of chromatographic data reveals that the cultivars Zamolxis, Kronstadt, Christian, and Roclas have the lowest reducing carbohydrate and sucrose content, making them suitable for food processing purposes.
Article
Food Science & Technology
Harald Rohm, Bettina Wessel, Susann Zahn
Summary: The study found that higher sample temperature reduces sensory sensitivity towards sweetness, which may be important for the development of sugar-reduced instant beverages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Priyanka Parhi, Keang Peng Song, Wee Sim Choo
Summary: This study investigated the effect of fructooligosaccharide (FOS) supplementation on the growth and survival of B. breve and B. longum in different sugar systems. The results showed that FOS supplementation had a stronger growth-promoting effect on B. longum than B. breve, and its efficacy depended on FOS concentration, sugar system, and bacterial strain.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Horticulture
Yuanhua Wang, Zhiming Yan, Weihua Tang, Qing Zhang, Bei Lu, Qiong Li, Geng Zhang
Summary: The study found that chitosan and sugar immersion can increase the total soluble solids and total anthocyanin content of strawberries, inhibit malondialdehyde accumulation, maintain higher fruit firmness and luster, and reduce decay in fruit. Additionally, chitosan and sugars were found to enhance disease resistance in fruit by regulating genes related to plant immune signaling networks and hormone pathways.
Article
Agriculture, Dairy & Animal Science
Rongxue Wei, Donghang Deng, Yongqiang Teng, Cangcang Lu, Zhaoyun Luo, Mariama Abdulai, Hehe Liu, Hongyong Xu, Liang Li, Shenqiang Hu, Jiwei Hu, Shouhai Wei, Xianyin Zeng, Chunchun Han
Summary: The research indicates that the effects of glucose, fructose, and sucrose on lipid deposition in goose fatty liver formation are significantly different. Fructose and sucrose show better ability to induce steatosis due to the decrease of lipids outward transportation and the anti-inflammatory effects of unsaturated fatty acids.
Review
Nutrition & Dietetics
Elena Fattore, Francesca Botta, Cristina Bosetti
Summary: The study assessed the effects of isoenergetic substitution of fructose or high-fructose corn syrup for glucose or sucrose on cardiometabolic markers. Results showed no significant effects on most markers, highlighting the need for further research with consideration of study heterogeneity and bias risks.
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
Food Science & Technology
Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Paelchen, Marc Hendrickx, Tara Grauwet
Summary: The cooking time of lentils has a significant impact on their microstructure and digestion functionality. Lentils cooked for 15 minutes have slower starch digestion, those cooked for 60 minutes have digestion kinetics similar to cotyledon cells, while those cooked for 30 minutes are in between.
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
Microbiology
Lei Sun, Ann Van Loey, Carolien Buve, Chris W. Michiels
Summary: In this study, it was found that mutants of L. monocytogenes with increased tolerance to the plant essential oil component trans-cinnamaldehyde (t-CIN) were obtained through experimental evolution. The mutations were found in the yhfK gene, which encodes an oxidoreductase. The deletion of yhfK conferred increased sensitivity to t-CIN and other alpha,beta-unsaturated aldehydes, but the t-CIN tolerance was restored through genetic complementation. It was proposed that YhfK is an ene reductase that converts t-CIN to 3-phenylpropanal by reducing the C=C double bond of the alpha,beta-unsaturated aldehyde moiety.
MICROBIOLOGY SPECTRUM
(2023)
Article
Chemistry, Applied
D. Duijsens, A. I. Alfie Castillo, S. H. E. Verkempinck, K. Palchen, M. E. Hendrickx, T. Grauwet
Summary: Recently, pulse ingredients with (partial) cellular intactness have been proposed as promising innovative food ingredients that slow down the digestion of macronutrients. This study compared the cooking quality and digestibility/bioaccessibility of lentil-based pasta prepared with different formulations. The incorporation of cellular ingredients significantly slowed down amylolysis and proteolysis, resulting in improved nutritional properties and potential for the development of innovative foods with targeted nutritional properties.
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.
Article
Food Science & Technology
Li Zhu, Dongyan Chen, Marc Hendrickx, Clare Kyomugasho
Summary: This study quantified the role of cell wall-bound Mg2+/Ca2+ content and the degree of pectin methyl esterification (DM) on bean texture changes and found that texture variations are associated with preservation methods and pectin crosslinking during cooking.
FOOD RESEARCH INTERNATIONAL
(2023)
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.
