Article
Food Science & Technology
Abraham M. Gila, Maria P. Aguilera, Araceli Sanchez-Ortiz, Antonio Jimenez, Gabriel Beltran
Summary: This study proposes a fast method for estimating the concentration of carotenoids and chlorophylls in virgin olive oils (VOOs) using color measurement. The pigment content of 100 VOOs was measured using conventional spectrophotometry method and CIELAB color parameters (L*, a*, and b*) at different oil thicknesses. The color parameters were correlated with the carotenoids and chlorophylls content to develop prediction models. The best regression coefficients (R-2) were achieved using multiple linear regression with the three independent variables measured at 5 mm of oil thickness, with R-2 values of 0.9679, 0.9515, and 0.9644 for carotenoids, chlorophylls, and total pigments prediction, respectively. The prediction models showed satisfactory external validation (relative error < 0.1). Therefore, this new solvent-free colorimetric method is useful for determining the carotenoids and chlorophylls content in VOOs.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Anna Diez-Betriu, Julen Bustamante, Agusti Romero, Antonia Ninot, Alba Tres, Stefania Vichi, Francesc Guardiola
Summary: This study assessed the effect of low temperatures and modified atmospheres on the color of premium extra virgin olive oils. Results showed that the green color was better preserved in oils frozen and stored at -20 degrees C, whereas oils frozen with liquid nitrogen lost their green color faster during frozen storage.
Article
Biochemistry & Molecular Biology
Alexandra Olmo-Cunillera, Maria Perez, Anallely Lopez-Yerena, Mohamed M. Abuhabib, Antonia Ninot, Agusti Romero-Aroca, Anna Vallverdu-Queralt, Rosa Maria Lamuela-Raventos
Summary: The oxidative stability of extra virgin olive oil (EVOO) depends on its composition, particularly the presence of phenolic compounds and tocopherols as antioxidants. This study found that longer malaxation time at higher temperatures and olive storage had a negative effect on certain compounds but increased the concentrations of oleacein and oleocanthal, leading to improved antioxidant capacity and oxidative stability. The interaction between secoiridoids and carotenoids also played a role in EVOO stability.
Article
Biochemistry & Molecular Biology
Aziz Korkmaz
Summary: Extra virgin olive oils (EVOOs) from five Turkish olive cultivars were studied for their various properties, including antioxidant capacity, phenolic content, pigment content, fatty acid profiles, phenolic compounds, volatile compounds, and sensory properties. The results showed that the olive cultivar used significantly affected all properties of the EVOO samples. Domat olive oil exhibited the highest quality among the oils studied.
Article
Biochemistry & Molecular Biology
Vanessa Dalla Costa, Raffaella Filippini, Morena Zusso, Rosy Caniato, Anna Piovan
Summary: There are differences in the morphology and chemical composition of spirulina products, which may be influenced by culture conditions and processing methods.
Article
Chemistry, Physical
Vaclav Sebelik, Valentyna Kuznetsova, Heiko Lokstein, Tomas Polivka
Summary: Femtosecond transient absorption spectroscopy was used to investigate the contributions of carotenoids and chlorophylls to the two-photon excitation signals in the plant light-harvesting complex LHCII. Results showed that chlorophylls had a more significant role in the 2PE signals compared to carotenoids in LHCII. Additionally, due to the ratio of carotenoids to chlorophylls in LHCII, only a small fraction of absorbed 2PE photons would excite carotenoids.
JOURNAL OF PHYSICAL CHEMISTRY LETTERS
(2021)
Article
Food Science & Technology
Annalisa Rotondi, Lucia Morrone, Gianpaolo Bertazza, Luisa Neri
Summary: The quality parameters and sensory properties of extra virgin olive oil are influenced by the duration of olive storage, with factors such as acidity, peroxide number, phenolic content, and sensory attributes all affected as storage time increases.
Article
Chemistry, Multidisciplinary
Maria Luisa Astolfi, Federico Marini, Maria Agostina Frezzini, Lorenzo Massimi, Anna Laura Capriotti, Carmela Maria Montone, Silvia Canepari
Summary: This study utilized multielement analysis and chemometric tools to characterize 237 extra-virgin olive oil samples from 15 regions of Italy, and found that chemometric methods coupled with ICP-MS have the potential to discriminate and characterize the different types of EVOO.
FRONTIERS IN CHEMISTRY
(2021)
Review
Biochemistry & Molecular Biology
C. Reyes-Goya, A. Santana-Garrido, P. Espinosa-Martin, C. M. Vazquez, A. Mate
Summary: Extra virgin olive oil (EVOO) and oil from wild olive variety (ACE oil) are rich in bioactive molecules and have anti-inflammatory, antioxidant, anti-cancer properties, and potential as prebiotic compounds, benefiting cardiovascular diseases and ocular diseases.
BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR BASIS OF DISEASE
(2024)
Article
Food Science & Technology
Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, Clivia M. Sotomayor Torres
Summary: This study presents a comparative analysis of different characterization techniques, including Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements, for detecting adulteration in olive oils. The combination of these techniques provides a holistic approach to validate the purity and authenticity of olive oils.
Article
Food Science & Technology
Domenica Mangraviti, Francesca Rigano, Adriana Arigo, Paola Dugo, Luigi Mondello
Summary: This study aimed to differentiate Italian extra virgin olive oils through the analysis of about 100 samples and build a spectral database for comparison of top-quality oils. Different harvest years and regions were used, with monocultivar oils showing reliable identification while PDO oils presented more challenges due to intra-class variability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Dorota Derewiaka, Maja Rupert, Rafal Wolosiak, Anna Bzducha-Wrobel, Iwona Scibisz, Aleksandra Matuszewska-Janica
Summary: The study characterized six EVOOs available on the Croatian market and twelve home-made Croatian extra virgin olive oils, identifying volatile markers for fatty acids, phenolic acids, and phytosterols. The statistical analysis revealed the unique volatile compounds in each type of olive oil, emphasizing the diverse aroma markers in different varieties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Analytical
Edward Curran Eggertson, Francesca Venturini
Summary: This study investigates the changes in carotenoid concentration in extra virgin olive oil (EVOO) as it oxidizes under accelerated thermal aging using resonant Raman spectroscopy (RRS). The conventional method, HPLC, used to determine carotenoid concentration is costly and time-consuming. The study finds that the resonant Raman technique amplifies the weak carotenoid signals and identifies Raman intensity ratios as indicators of aging effects.
Article
Food Science & Technology
Julian Lozano-Castellon, Jose Fernando Rinaldi de Alvarenga, Anna Vallverdu-Queralt, Rosa M. Lamuela-Raventos
Summary: This review examines the effect of cooking on EVOO, including the modification of its fatty acids and minor compounds; the interaction between EVOO and food matrices; the migration of components from the oil to food and vice versa; and how EVOO may enhance the stability and health properties of the cooked food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
H. Miho, J. Moral, D. Barranco, C. A. Ledesma-Escobar, F. Priego-Capote, C. M. Diez
Summary: In this study, 44 olive tree cultivars were evaluated for the phenolic profile of virgin olive oil (VOO), revealing significant variations in total phenol concentration among cultivars with the 'cultivar' factor contributing the most to the variance. The presence of three groups of cultivars with distinct phenolic profiles highlights the importance of considering phenolic composition in olive breeding programs.
Article
Food Science & Technology
Maria Grimaldi, Antonella Cavazza, Olimpia Pitirollo, Mariosimone Zoccali, Luigi Mondello, Daniele Giuffrida
Summary: This research evaluated the protective effect of an active ingredient based on grape seed oil on chili peppers during the drying process. The results showed that the treated samples retained higher amounts of capsaicinoids and carotenoids and had higher oxidative stability. The lower temperature treatment caused milder modifications. Therefore, the preventive treatment can effectively prevent the loss of bioactive compounds and enhance the stability and shelf-life of the product.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Pharmacology & Pharmacy
Justine Perino, Virginie Corand, Elise Laurent, Helene Theophile, Ghada Miremont-Salame, Antoine Pariente, Jean-Laurent Colas, Thierry Couffinhal, Francesco Salvo
Summary: This article reports a case of myocardial infarction associated with erenumab treatment. Further research is needed to assess the risk of myocardial infarction in patients treated with CGRP-mab, especially in patients over the age of 40. When assessing cardiovascular risk, individual risk factors should be taken into account, and appropriate examinations should be conducted if necessary.
Article
Pharmacology & Pharmacy
Delphine Bourneau-Martin, Marina Babin, Aurelie Grandvuillemin, Charlotte Mullet, Francesco Salvo, Allison Singier, Morgane Cellier, Audrey Fresse, Claire de Canecaude, Tessa Pietri, Guillaume Drablier, Helene Geniaux, Laurence Lagarce, Marie-Laure Laroche, Marie Briet
Summary: This study evaluates the consequences of drug shortages on patient safety and finds that it can lead to adverse drug reactions, medication errors, and inefficiency. It highlights the need for a global health policy program to limit drug shortages and to provide better information to patients and healthcare professionals in order to reduce risks.
BRITISH JOURNAL OF CLINICAL PHARMACOLOGY
(2023)
Article
Anesthesiology
Kilian Trin, Justine Perino, Marion Allouchery, Helene Geniaux, Ghada Miremont, Francesco Salvo
Summary: This article reports the first case of second degree burn and subsequent mobility sequelae after the application of high-concentration topical capsaicin patch. The article raises concerns about the benefit/risk ratio of high concentration topical capsaicin.
Article
Chemistry, Applied
Giovanna Loredana La Torre, Archimede Rotondo, Andrea Salvo
Summary: This study investigates the effects of different vineyard management practices on the concentrations of biogenic amines (BAs) in experimental red wines. The results indicate a correlation between vine management and the content of BAs in the wine.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Agriculture, Multidisciplinary
Francesca Blasi, Federica Ianni, Luciano Mangiapelo, Nicola Pinna, Lina Cossignani
Summary: This study proposes a new analytical method for quantifying the digestion products of pancreatic lipase (PL) in a direct and rapid manner. The method utilizes extra-virgin olive oil triacylglycerol (TAG) as a natural substrate and measures PL activity by monitoring the levels of remaining TAGs and formed free fatty acids (FFAs). The method validation demonstrates its suitability for quantitative purposes and it is successfully applied to evaluate the inhibitory effect of an apple pomace extract.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Luciano Mangiapelo, Francesca Blasi, Federica Ianni, Carolina Barola, Roberta Galarini, Ghaid W. A. Abualzulof, Roccaldo Sardella, Claudia Volpi, Lina Cossignani
Summary: Potato sprouts, an underutilized by-product of potato processing, were found to have potential for the recovery of caffeoyl-quinic acids (CQAs), a family of polyphenols with well-recognized biological activities. The predominant compound 5-CQA was successfully extracted using Ultrasound-Assisted Extraction (UAE) under optimized conditions. The study revealed the critical influence of factors such as solid/solvent ratio, water content, and extraction time on the efficiency of extraction.
Article
Food Science & Technology
Cassamo U. Mussagy, Daniele Giuffrida, Antonio J. Melendez-Martinez, Laurent Dufosse
Summary: Rhodoxanthin is a rare carotenoid with potential health-promoting effects, but its use as a food additive is currently limited to Australia and New Zealand. This review provides a comprehensive overview of its properties, potential health benefits, production methods, regulatory status, and market potential.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Infectious Diseases
Giancarlo Angeles Flores, Gaia Cusumano, Federica Ianni, Francesca Blasi, Paola Angelini, Lina Cossignani, Roberto Maria Pellegrino, Carla Emiliani, Roberto Venanzoni, Gokhan Zengin, Alessandra Acquaviva, Simonetta Cristina Di Simone, Maria Loreta Libero, Giustino Orlando, Luigi Menghini, Claudio Ferrante
Summary: Fomitopsis officinalis is a medicinal mushroom species commonly used in traditional European medicine. This study investigates the spatial metabolic differences in its mushroom parts and the composition of specialized metabolites in the extracts. The apical part of the mushroom contains the highest amount of phenolic compounds and exhibits the strongest antiradical and antimicrobial properties. The extracts from F. officinalis are valuable sources of primary and secondary metabolites, suggesting potential applications in antioxidant and antimicrobial food supplements.
Article
Plant Sciences
Lina Cossignani, Federica Ianni, Francesca Blasi, Luna Pollini, Alessandro Di Michele, Cinzia Pagano, Maurizio Ricci, Luana Perioli
Summary: There is currently a growing interest in finding natural derived materials as substitutes for microplastics. This study investigated the use of thickening agents derived from agri-food waste and apple pomace. The study found that oven dried apple pomace (250-400 μm) or homogenized and freeze-dried (>400 μm) samples had the highest total phenol content, antioxidant capacity, and phenol content. These samples were also able to form stable hydrogels, with the sample dried at 55 degrees C showing the best performance. The study suggests that oven dried apple pomace could be a promising stabilizing material with potential applications in food, cosmetics, and nutraceuticals.
Article
Environmental Sciences
Roberta Tardugno, Antonino Virga, Vincenzo Nava, Federica Mannino, Andrea Salvo, Francesco Monaco, Mario Giorgianni, Nicola Cicero
Summary: The meat of snails is a high-quality food with increasing demand in Europe. Land snails, due to their bioaccumulation of trace elements, can be used for environmental pollution evaluation. This study investigated the mineral elements in edible land snails from Southern Italy, identifying the variability in concentration among samples and the connection to snail type, geographical origin, and habitat. Although toxic elements were detected in some samples, they were within the safety limits. Further investigations and monitoring of mineral contents in edible land snails are suggested for human health and environmental evaluation.
Article
Biotechnology & Applied Microbiology
Juan Pablo Ruiz-Sanchez, Lourdes Morales-Oyervides, Daniele Giuffrida, Laurent Dufosse, Julio Cesar Montanez
Summary: Pigments can be produced from immobilized mycelium of Talaromyces atroroseus GH2 in consecutive batches, leading to increased yield compared to free cells. The study evaluated different support materials and four factors related to fungal immobilization and pigment production. The findings showed significant impacts of these factors on pigment production and microorganism growth. The immobilization of Talaromyces atroroseus GH2 represents a promising strategy for downstream-processing intensification and the development of a continuous process.
FERMENTATION-BASEL
(2023)
Article
Pharmacology & Pharmacy
Francesco Salvo, Joelle Micallef, Amir Lahouegue, Laurent Chouchana, Louis Letinier, Jean-Luc Faillie, Antoine Pariente
Summary: Artificial intelligence (AI) and intelligent automation (IA) tools provide new opportunities for pharmacovigilance (PV) activities, but their contribution needs to be tailored to preserve and strengthen medical and pharmacological expertise. AI and IA tools will assist in various PV tasks, particularly for low added value tasks such as initial quality check and search for duplicates.
EXPERT OPINION ON DRUG SAFETY
(2023)
Article
Food Science & Technology
Francesca Blasi, Roberto Maria Pellegrino, Husam B. R. Alabed, Federica Ianni, Carla Emiliani, Lina Cossignani
Summary: Consumption of plant-based milk as part of a healthy diet is growing. This study utilized lipidomic analysis to examine the molecular species of triacylglycerol (TG) in almond, soy, and coconut beverages. Significant differences in TG profiles were observed between milk alternatives and bovine milk. Biomarkers for milk differentiation were identified, providing potential for authentication and detection of adulteration.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Nicola Pinna, Federica Ianni, Roberto Selvaggini, Stefania Urbani, Michela Codini, Luca Grispoldi, Beniamino Terzo Cenci-Goga, Lina Cossignani, Francesca Blasi
Summary: Pumpkin is not only a food rich in nutrients, but also contains bioactive compounds that have a wide range of health-promoting effects. Peel and filaments of pumpkin varieties were found to be a good source of beta-carotene and other carotenoids, as well as having antioxidant activity. These pumpkin byproducts could be valuable in the development of novel functional food products.
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.
