Article
Nutrition & Dietetics
Mengyao Peng, Dan Lu, Jie Liu, Bo Jiang, Jingjing Chen
Summary: The study investigated the influence of roasting on the nutritional composition of pumpkin seeds, finding that total phenolic compounds, total flavonoids content, and total antioxidant capacity increased with higher roasting temperatures. However, the composition and content of fatty acids did not change significantly after roasting. The optimal roasting temperature for obtaining protein with better nutritional quality was found to be 160 degrees Celsius.
FRONTIERS IN NUTRITION
(2021)
Article
Plant Sciences
Fabiana Antognoni, Giulia Potente, Stefania Biondi, Roberto Mandrioli, Lorenzo Marincich, Karina B. Ruiz
Summary: This study aimed to compare the profile of bioactive compounds in seeds of two quinoa varieties grown in northern Italy with those grown in Chile and Denmark. The results showed that although there were some differences in polyphenolic profile and biological activities, good-quality quinoa can still be grown in northern Italy.
Article
Chemistry, Applied
Fahad Y. Al-Juhaimi, Kashif Ghafoor, Mehmet Musa Ozcan, Nurhan Uslu, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Omer N. Alsawmahi
Summary: Microwave roasting of Alyanak apricot kernels resulted in higher oil recovery, increased phenolic contents and antioxidant activity compared to control and oven-roasted samples. Different phenolic constituents and fatty acid contents were detected in apricot kernels, showing variation based on roasting method.
JOURNAL OF OLEO SCIENCE
(2021)
Article
Food Science & Technology
Marjeta Mencin, Polona Jamnik, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: Our study investigated the effect of different enzymes on the release of phenolic compounds from spelt seeds, and demonstrated the synergistic effect of enzymatic treatment, germination, and fermentation on the phenolic content and antioxidant activities of spelt. Enzymatic treatment successfully released bound phenolics, and combining enzymatic treatment with germination or fermentation increased the extractable phenolic content. Enzymatic treatment of raw seeds showed lower intracellular oxidation but higher uptake of hydroxycinnamic acids compared to the extractable fraction.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Valdeir Viana Freitas, Larissa Lorrane Rodrigues Borges, Gabriel Abranches Dias Castro, Marcelo Henrique dos Santos, Marcia Cristina Teixeira Ribeiro Vidigal, Sergio Antonio Fernandes, Paulo Cesar Stringheta
Summary: This study aimed to evaluate the physicochemical changes during the roasting process of Robusta and Arabica coffee. The results showed that Robusta coffee had higher total phenolics content and antioxidant activity compared to Arabica coffee, while the antioxidant activity of Arabica coffee was independent of the roasting profile used. Robusta coffee was also characterized by lighter color and greater chroma and hue. The study provided valuable knowledge on the general properties and chemical compounds generated from different combinations of roasting time and temperature.
Article
Biochemistry & Molecular Biology
Huaqi Gao, Meimei Guo, Liqin Wang, Cui Sun, Lingxia Huang
Summary: This study analyzed the qualitative composition of free and bound phenolics in six varieties of mulberry seeds and found that mulberry seeds have abundant phenolic compounds. The study also revealed a correlation between phenolic content and antioxidant capacity, with higher content of free phenolics in mulberry seeds. This research provides a theoretical basis for the utilization of mulberry seeds.
Article
Biochemistry & Molecular Biology
Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Zyzelewicz
Summary: The study investigated the effects of roasting temperatures and times on the bioactive compounds, antioxidant potential, physicochemical properties, and taste characteristics of northern red oak seeds. The results showed that roasting significantly influenced the composition of bioactive components in the acorns. Higher roasting temperatures resulted in a decrease in total phenolic compound content and an increase in melanoidin content. Both unroasted and roasted acorn seeds exhibited high antioxidant activity. However, increasing roasting temperatures generally led to a decrease in antioxidant capacity. Additionally, thermal processing contributed to the development of color, reduction of bitterness, and improvement in taste of the final products.
Article
Plant Sciences
Ahmed M. Mustafa, Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Rehab H. Abd-Allah, Germana Borsetta, Gianni Sagratini, Filippo Maggi, Sauro Vittori, Giovanni Caprioli
Summary: The study analyzed the effects of different processing methods on the levels of various polyphenolic compounds in chestnuts, with roasting, boiling, and frying having unique impacts on phenolic content. Additionally, it was found that the shells had higher polyphenolic content compared to the seeds, indicating higher antioxidant activity.
Article
Biochemistry & Molecular Biology
Justyna Bochnak-Niedzwiecka, Urszula Szymanowska, Ireneusz Kapusta, Michal Swieca
Summary: This study investigated the antioxidant properties and nutrient content of beverages enriched with lentil proteins and flaxseed gum. The results showed that specific additives improved the antioxidant properties of the beverages, and customized formulations increased the protein content without affecting nutrient digestibility.
Article
Biochemistry & Molecular Biology
Lingmin Dai, Ke Zhong, Yan Ma, Xiaoqian Cui, Yuhang Sun, Ang Zhang, Guomin Han
Summary: Acetaldehyde plays a critical role in modifying the phenolic profile of red wine during aging and the acetaldehyde-mediated condensation may be responsible for the variation of antioxidant activity. The study found that the disappearance of monomeric phenolics and the formation of polymeric phenolics induced by acetaldehyde can be divided into two phases, with the second phase significantly reducing the antioxidant activity of wine. Controlling the level of acetaldehyde allows for prolonged biological activity during wine aging.
Article
Chemistry, Applied
Marjeta Mencin, Helena Abramovic, Polona Jamnik, Maja Mikulic Petkovsek, Robert Veberic, Petra Terpinc
Summary: The germination of spelt seeds under combined stress conditions significantly increased the total phenolics content and antioxidant activities, especially for bound phenolics. The most notable increases were observed in p-coumaric hexoside and p-coumaric acid, indicating that the biological conversion during germination plays a key role in antioxidant properties.
Article
Food Science & Technology
Joanna Klepacka, Agnieszka Najda
Summary: This study found that the dehulling and roasting processes affect the content of phenolic compounds and antioxidant activity in buckwheat grains. In shaping the health benefits of buckwheat groats, the grain processing temperature is more important than the time of treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhiyu Zhao, Nazimah Hamid, Noemi Gutierrez-Maddox, Rothman Kam, Kevin Kantono, Kelvin Wang, Tim Young, Thao T. Le, Jun Lu
Summary: Studies have shown that avocado seeds are rich in bioactive compounds. This study explored the effects of roasting on the metabolites and anticancer activities of fermented avocado seeds. The results indicated that lower roasting temperature and time led to higher anti-cancer activities of fermented avocado seeds. The optimal roasting conditions for antioxidant and anticancer activities were determined to be 121 degrees C for 9 minutes.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Horticulture
Trang H. D. Nguyen, Danh C. Vu, Sophie Alvarez, Khoa D. Nguyen, Thuong L. T. Nguyen, Nguyen N. Tuan, Nguyen T. Minh-Nguyet, Le N. Tam, Thi L. Ho, Xuyen T. Vo
Summary: The aim of this study was to analyze the nutrients and antioxidant activity of nuts and seeds grown in Vietnam. Carotenoid and B-vitamin concentrations varied among different types of nuts and seeds. Watermelon seed had the highest level of lutein, while pumpkin seed had the highest beta-carotene content. Sachi inchi and sunflower seeds contained significant levels of vitamin B1, B6, and B9. Cashew had the highest amount of flavonoids, while sunflower seed had the highest amount of phenolic acids. Walnut exhibited the highest antioxidant activity. These findings are important for improving nutrient databases and promoting the consumption of nut and seed products in Vietnam.
Article
Nutrition & Dietetics
Mei Wang, Yuancong Zhang, Yin Wan, Qi Zou, Lecheng Shen, Guiming Fu, Er Sheng Gong
Summary: This study compared the effects of different pretreatment methods on the quality, phenolic profile, and antioxidant capacity of camellia oil. The results showed that pretreatments can change the internal structure of camellia seeds and increase oil yield, phenolic content, and antioxidant capacity.
FRONTIERS IN NUTRITION
(2022)
Article
Engineering, Chemical
Kah-Yaw Ee, Li-Ying Khoo, Wen-Jie Ng, Fai-Chu Wong, Tsun-Thai Chai
Article
Food Science & Technology
Kah Yaw Ee, Mei Ki Eng, Mun Ling Lee
FOOD SCIENCE AND TECHNOLOGY
(2020)
Review
Biochemistry & Molecular Biology
Tsun-Thai Chai, Kah-Yaw Ee, D. Thirumal Kumar, Fazilah Abd Manan, Fai-Chu Wong
Summary: A vast number of bioactive peptides with potential applications in protecting human health have been identified from plant sources. Recent research has focused on their production, biological effects, and mechanisms, particularly in the areas of antioxidant, antimicrobial, antidiabetic, and anticancer peptides. However, further work is needed before the envisioned applications of plant peptides can be realized.
PROTEIN AND PEPTIDE LETTERS
(2021)
Article
Infectious Diseases
Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, Tuck-Meng Lim
Article
Chemistry, Applied
Tsun-Thai Chai, Jianbo Xiao, Sharmila Mohana Dass, Jia-Yun Teoh, Kah-Yaw Ee, Wen-Jie Ng, Fai-Chu Wong
Summary: Jackfruit seed proteins were isolated, purified, and two antioxidant peptides were identified with potential for use as preservatives or health-promoting diet supplements.
Article
Food Science & Technology
Choi-Wen Hiew, Li-Juan Lee, Silvara Junus, Yen-Nee Tan, Tsun-Thai Chai, Kah-Yaw Ee
Summary: The study focused on the effects of optimization of microwave-assisted extraction (MAE) and microencapsulation on the components and antioxidant activity of mangosteen rind extract. By optimizing the parameters of MAE and using microencapsulation technology, a high yield of extract was obtained, but further research is needed to understand the specific factors influencing the results.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shu En Goh, Phek Jin Kwong, Chong Lee Ng, Wen Jie Ng, Kah Yaw Ee
Summary: C. ternatea extract exhibits high antioxidant activity and potential protective effects against BPA-induced oxidative injury, improving the percentage of pregnancy and litter size.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Khar-Ling Ng, Yen-Nee Tan, Md Anuar Osman, Nor Fadilah Rajab, Kah-Yaw Ee
Summary: Palm kernel cake protein was extracted and hydrolyzed to obtain two fractions, PKCPH1 with high antioxidant activity and PKCPH2 with strong ACE inhibitory activity. PKCPH showed good biological activity in various assays and was found to be safe in animal testing. Hence, PKCPH has potential applications in functional food and nutraceutical products.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Wen-Jie Ng, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, Tuck-Meng Lim
Summary: This study used C-13 NMR spectroscopy to quantify the major sugar tautomers in stingless bee honey, finding no significant difference in sugar compositions between honeydew and blossom types. Honeydew honey showed higher levels of certain physicochemical properties and antioxidant parameters, indicating better health benefits compared to blossom honey. The differentiation between honeydew and blossom origin of stingless bee honey is possible by analyzing specific physicochemical and antioxidant parameters through PCA.
Article
Biochemistry & Molecular Biology
Kah Yaw Ee, Ming Quan Lam, Chun Shiong Chong
Summary: This article summarizes the recent progress in the research of plant-derived bioactive peptides using omics technologies and bioinformatics tools. It discusses various software and tools for analyzing and interpreting biological data obtained from different omics approaches. The integration of proteomics and metabolomics data with advanced laboratory analytical methods supports the potential applications in the development of nutraceutical and therapeutic products.
PROTEIN AND PEPTIDE LETTERS
(2022)
Article
Food Science & Technology
Jia Ying Lim, Tsun-Thai Chai, Ming Quan Lam, Wen Jie Ng, Kah Yaw Ee
Summary: Soy sauce cake, a waste product from soy sauce manufacturing, can be transformed into functional food ingredient to solve waste disposal issue. Enzymatic analysis reveals the presence of abundant bioactive peptides in soy sauce cake, which have potential bioactivity and application value.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2022)
Article
Genetics & Heredity
Ming Quan Lam, Kah Yaw Ee, Eddie Ti Tjih Tan, Chun Shiong Chong
Summary: This article presents the whole genome sequence of Luteibacter sp. CQ10, a bacterial strain isolated from mangrove bark. The genome analysis revealed potential participation in the biosynthesis of antioxidants and production of lignocellulolytic enzymes, which are beneficial to the food and biorefinery industries.
Review
Food Science & Technology
Yi Qian Phuah, Sui Kiat Chang, Wen Jie Ng, Ming Quan Lam, Kah Yaw Ee
Summary: This review discusses the origin, manufacturing process, chemical composition, factors affecting quality and health benefits of matcha. It also explores the application of chemometrics and multi-omics in matcha science. The review highlights the differences between matcha and regular green tea, and emphasizes the impact of climate, cultivar, maturity of tea leaves, grinding process, and brewing temperature on matcha quality. The health benefits of matcha are attributed to its micro-nutrients and antioxidative phytochemicals. More research is needed to understand the biological mechanisms of these compounds, and chemometrics and multi-omics technologies can help fill the research gaps identified in this review.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Entomology
Kah Yaw Ee, Ming Quan Lam, Jun Kit Mah, Amirul Merican
Summary: The use of black soldier fly larvae (BSFL) as an alternative protein source in livestock farming and aquaculture shows potential for sustainable agriculture. This scientific note addresses the recent progress and challenges in BSFL rearing using organic waste as feedstock. Studies have shown that pre-treating feedstock with blending and fermentation methods can improve nutrient content and palatability. Bioconversion, growth performance, and protein production of BSFL have been highlighted. The integration of IoT and automated smart farming systems has also been proposed for a sustainable BSFL rearing industry. However, further research and technology application are needed to standardize BSFL protein quality.
INTERNATIONAL JOURNAL OF TROPICAL INSECT SCIENCE
(2022)
Article
Chemistry, Applied
Jiun-An Koh, Joe-Hui Ong, Fazilah Abd Manan, Kah-Yaw Ee, Fai-Chu Wong, Tsun-Thai Chai
Summary: Proteins from housefly larvae can be digested in the gastrointestinal tract to release numerous bioactive peptides, including single-function peptides with activities such as anti-dipeptidyl peptidase and anti-angiotensin converting enzyme, as well as bifunctional peptides. Five bifunctional dipeptides were identified as potential inhibitors for dipeptidyl peptidases and angiotensin converting enzyme.
BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
(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.
