Article
Food Science & Technology
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, Jesus Blesa, Maria J. Esteve
Summary: This study evaluated the potential of solid-state fermentation with Lactobacillus reuteri and Lactobacillus plantarum for improving phenolic compounds and antioxidant activity in corn bran. The results showed that fermentation significantly increased the total phenolic content and antioxidant activity of the fermented samples. It also increased the concentration of free phenolic acids. Therefore, solid-state fermentation is an effective method for enhancing phenolic compounds and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub, Amro B. Hassan
Summary: This study investigated the total phenolics, total flavonoids, and antioxidant activity of the aerial parts of onion, white radish, red radish, carrot, and beet. The results showed that these vegetables have high antioxidant properties, with root vegetables exhibiting particularly strong antioxidant capacity.
Article
Food Science & Technology
Davide Lanzoni, Eva Skrivanova, Raffaella Rebucci, Antonio Crotti, Antonella Baldi, Luca Marchetti, Carlotta Giromini
Summary: The growth of the world population has led to the investigation of alternative food/feed sources, with hemp-based products being considered excellent candidates due to their nutritional and functional properties. Scientific research has focused on assessing the nutritional and functional profiles of hemp-based products, such as hempseeds, flowers, and HS protein extract. The results indicate that these products have high nutritional value and exhibit significant antioxidant activity, making them suitable for use in food/feed formulations.
Article
Plant Sciences
Mirai Endo Naoya Fukuda, Hideo Yoshida, Miyako Kusano
Summary: This study evaluated the effects of blue and red light, photoperiod, CO2 concentration, and air temperature on the accumulation of chlorogenic acid (CGA) and rutin in lettuce. It was found that continuous blue light and high CO2 concentration increased CGA levels, while low air temperature induced CGA accumulation. The study also revealed that these environmental factors modulate the activity of relevant biosynthesis pathways to affect the accumulation of CGA and rutin.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Multidisciplinary Sciences
Xiaohui Liu, Aidong Zhang, Jing Shang, Zongwen Zhu, Ye Li, Xuexia Wu, Dingshi Zha
Summary: This study investigated the browning mechanism in fresh-cut eggplant using an untargeted metabolomics approach and physiology experiments. It was found that the content of chlorogenic acid may play a significant role in browning, and the activities of enzymes related to phenylpropanoid metabolism increased with prolonged cutting time. Additionally, the accumulation of ROS and changes in antioxidant enzyme activities were observed after cutting, providing insights into the browning process during fruit and vegetable processing.
SCIENTIFIC REPORTS
(2021)
Article
Chemistry, Applied
Lara Gonzalez-Ceballos, Maria del Mar Cavia, Miguel A. Fernandez-Muino, Sandra M. Oses, M. Teresa Sancho, Saturnino Ibeas, Felix C. Garcia, Jose M. Garcia, Saul Vallejos
Summary: The method developed is a rapid and cost-effective way to determine the total phenolic content and antioxidant activity in honey samples. By using hydrophilic colorimetric films and analyzing pictures taken with a smartphone, both TPC and TEAC can be determined. The controlled light conditions and systematic use of the same camera eliminate the need for periodic system calibration, improving the method's efficiency.
Article
Plant Sciences
Patrick Yamen Mbopi, Hermann Didy S. Fozeng, Yves Martial M. Nguekeu, Gabin Thierry M. Bitchagno, Claude Berenger N. Ngantchouko, Maurice Ducret Awouafack, Till Opatz, Sylvere Augustin Ngouela, Hiroyuki Morita, Mathieu Tene
Summary: This study investigated the phytochemical constituents of the ethanol extract of Dicliptera verticillata and evaluated its antioxidant and antibacterial activities. Results showed moderate antioxidant activity, weak total phenolic content, and bactericidal effect against both Gram-positive and Gram-negative bacteria.
SOUTH AFRICAN JOURNAL OF BOTANY
(2021)
Article
Food Science & Technology
Younju Lee, Takashi Watanabe
Summary: This study analyzed the effects of different thawing rates and cultivar conditions on the bio-electrochemical impedance spectroscopy (BIS) parameters, physical properties, total polyphenol (TPP) content, and polyphenol oxidase (PPO) activity of frozen Japanese pear samples. It was found that changes in thawing rates and cultivars had minimal impact on cell destruction in the sample tissues, but significantly influenced changes in sample weight. Furthermore, the maximum stress required to puncture the thawed samples was higher than other fruits and vegetables, indicating potential differences in tissue integrity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
M. Consuelo Diaz-Maroto, Marina Alarcon, Ignacio J. Diaz-Maroto, M. Soledad Perez-Coello, Almudena Soriano
Summary: The use of near infrared spectroscopy (NIRS) combined with multivariate data analysis was evaluated for the rapid and non-invasive estimation of total polyphenol content (TPC) and antioxidant activity of natural corks. Regression models developed by partial least squares (PLS) regression analysis achieved good performance with high correlation coefficients. The results showed that it is possible to estimate TPC and antioxidant activity of natural corks rapidly and simultaneously by combining NIRS with different multivariate analysis tools.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Horticulture
Abdullah Bin Arif, Slamet Susanto, Siti Mariana Widayanti, Deden Derajat Matra
Summary: In this study, the effect of exogenous oxalic acid (OA) treatment on browning and postharvest quality of abiu fruit was evaluated. The results showed that the OA10 treatment could suppress the oxidation of phenolic compounds, inhibit the increase in polyphenol oxidase (PPO) enzyme activity and malondialdehyde (MDA) content, reduce 1-aminocyclopropane-1-carboxylic (ACC) concentration, ethylene production, respiration rate, and delay the occurrence of the climacteric peak. In addition, applying the OA10-treated in abiu fruit could reduce fresh weight loss, titratable acidity (TA), and maintain fruit firmness. Therefore, the exogenous OA10 treatment could be considered an appropriate treatment to delay browning and preserve the quality of the abiu fruit.
SCIENTIA HORTICULTURAE
(2023)
Article
Multidisciplinary Sciences
Katerina Makarova, Joanna J. Sajkowska-Kozielewicz, Katarzyna Zawada, Ewa Olchowik-Grabarek, Michal Aleksander Ciach, Krzysztof Gogolewski, Natalia Dobros, Paulina Ciechowicz, Helene Freichels, Anna Gambin
Summary: The study found that the polyphenol content and antioxidant capacity of extracts from Hypericum perforatum L. flowers are affected by harvest time, with air-dried extracts showing higher values than lyophilized ones. Different collection dates influenced the composition and antioxidant properties of the extracts, as analyzed by various assays and spectroscopic techniques.
SCIENTIFIC REPORTS
(2021)
Review
Food Science & Technology
Paras Sharma, Giridhar Goudar, T. Longvah, Vinod S. Gour, S. L. Kothari, Idrees A. Wani
Summary: Barley is a functional grain with high content of beta-glucan, phenolic compounds and antioxidants, and unique bioactive composition. Understanding the effects of processing on polyphenols and antioxidants in barley is important to confirm its health benefits.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Agriculture, Dairy & Animal Science
Isabelle A. Kagan
Summary: Perennial ryegrass contains phenolic compounds that may be important for grazing animals, but the complete profile of these compounds has not been identified, making it challenging to determine which compounds are significant for animal performance. The composition and concentration of soluble phenolic compounds in perennial ryegrass are influenced by various factors, including sample preparation, environmental stresses, and genetic background. Challenges in characterizing these compounds include the need for consistent extraction and separation methods across studies.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Hui-Min Jin, Bin Dang, Wen-Gang Zhang, Wan-Cai Zheng, Xi-Juan Yang
Summary: This research examined the composition and activity of phenols, flavonoids, and anthocyanins in different colors of barley. The study found that purple barley had the highest content of total phenols, total flavonoids, and anthocyanins. The structure and composition of phenolics varied depending on the barley color. Free polyphenols showed stronger antioxidant activity, while bound polyphenols had greater alpha-glucosidase inhibiting activity. Purple barley had the highest antioxidant and alpha-glucosidase inhibiting activity.
Article
Food Science & Technology
Zhe Wang, Caibo Zhao, Zhiqiang Guo, Shuyi Li, Zhenzhou Zhu, Nabil Grimi, Juan Xiao
Summary: This study investigated the effects of Lactobacillus brevis fermentation on polyphenol variations in Betaphycus gelatinum. The results showed that free polyphenol content significantly increased during fermentation, while bound polyphenol content significantly decreased. Multiple polyphenol compounds were identified through ultra-high-performance liquid chromatography with mass spectrometry.
Article
Chemistry, Applied
Jessy Moza, Hardeep Singh Gujral
Article
Chemistry, Applied
Bharati Sharma, Hardeep Singh Gujral, Vicky Solah
Article
Chemistry, Applied
Jessy Moza, Hardeep Singh Gujral
Article
Food Science & Technology
Jessy Moza, Hardeep Singh Gujral
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Chemistry, Applied
Hardeep Singh Gujral, Bharati Sharma, Manali Khatri
Article
Food Science & Technology
Jessy Moza, Hardeep Singh Gujral
JOURNAL OF CEREAL SCIENCE
(2018)
Article
Food Science & Technology
Paras Sharma, Hardeep Singh Gujral
LWT-FOOD SCIENCE AND TECHNOLOGY
(2014)
Article
Food Science & Technology
Hardeep Singh Gujral, Bharati Sharma, Pardeep Singh
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2019)
Article
Food Science & Technology
Narpinder Singh, Hardeep Singh Gujral, Mehak Katyal, Bharati Sharma
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2019)
Article
Chemistry, Applied
Bharati Sharma, Hardeep Singh Gujral
Article
Biochemistry & Molecular Biology
Bharati Sharma, Hardeep Singh Gujral
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2020)
Article
Food Science & Technology
Bharati Sharma, Hardeep Singh Gujral
JOURNAL OF CEREAL SCIENCE
(2019)
Article
Biochemistry & Molecular Biology
Bharati Sharma, Hardeep Singh Gujral
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Food Science & Technology
Hardeep Singh Gujral, Bharati Sharma, Kulwant Singh
Summary: The study indicated that adding glucagel to wheat flour can increase dough concentration, reduce stability and protein weakening. Peak viscosity increases, and shear thinning/breakdown decreases. The addition of glucagel also reduces the rate of dough retrogradation.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Hardeep Singh Gujral, Bharati Sharma, Sana Kapoor
Summary: This study analyzed the impact of different sodium replacer salts on the thermo-mechanical properties of wheat flour, and found that water absorption and peak viscosity decreased, while dough stability increased when sodium was replaced. The addition of salts did not affect starch breakdown behavior. Sodium replacer salts decreased the SDS sedimentation value of wheat flour, which was significantly correlated with water absorption, protein weakening, and peak viscosity. KCl behaved most similarly to NaCl. There were no significant differences in the thermo-mechanical properties of wheat dough between NaCl and most of the evaluated salts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
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.
