Article
Chemistry, Applied
Frederik Janssen, Arno G. B. Wouters, Emmanouil Chatzigiannakis, Jan A. Delcour, Jan Vermant
Summary: To achieve high loaf volume and uniform crumb texture, gas cells need stability during the transition from dough to bread. Liquids such as dough liquor and batter liquor, which mimic the fluid in gas cell films, play a crucial role in the drainage dynamics of thin films in this process. Lipids in wheat and rye films stabilize A-W interfaces, while lipids in oat films generate Marangoni stresses and lead to rapid drainage. At native concentrations, wheat and oat films exhibit different behaviors, with stratification contributing to TF stability. Wheat and oat constituents at native concentrations play a significant role in stabilizing gas cells in dough.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour
Summary: Proper gas cell stability during fermentation and baking is essential to obtain high-quality bread. Gas cells in wheat dough are stabilized by gluten network and liquid films, while nonwheat breads may rely more on liquid film constituents for gas cell stabilization. Further research on DL/BL may provide insights into improving bread quality for both wheat and nonwheat bread making processes.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Multidisciplinary Sciences
Takenobu Ogawa, Yasuki Matsumura
Summary: Gluten is a crucial quality determinant of wheat-based food products, however, its structure has remained unknown due to the lack of imaging techniques. In this study, researchers combined an optical clearing reagent with two-photon microscopy to successfully reveal the three-dimensional structure of gluten at the millimeter scale and at submicron resolution.
NATURE COMMUNICATIONS
(2021)
Article
Food Science & Technology
Yulin Feng, Xuejia Feng, Shuchang Liu, Huijuan Zhang, Jing Wang
Summary: The addition of dietary fiber and ferulic acid to wheat flour has significant effects on dough characteristics and glutenin macropolymer aggregation behavior. The combined effects of dietary fiber and ferulic acid reduce the impact on dough texture and molecular aggregation, making it more similar to the control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Chuangchuang Zhang, Mingming Wang, Zhifeng Tan, Mengting Ma, Zhongquan Sui, Harold Corke
Summary: The distribution of surface proteins/lipids and their effects on the physicochemical properties of wheat A- and B-starch were analyzed. It was found that the surface lipids/proteins were characteristic of the biological origin of the starch and not directly related to granule size. The presence of residual surface lipids played a role in protecting the rigidity of A-starch granules and controlling the retrogradation in B-starch.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Xiaolong Wang, Pai Peng, Rudi Appels, Linpei Tian, Xiaoyang Zou
Summary: The differences in Mixolab measurements of dough processing were examined based on flour from wheat lines carrying high molecular weight glutenin subunits 5 + 10 or 2 + 12. Subunits 5 + 10 formed a stable gluten network rich in polymeric proteins, while 2 + 12 flour generated fragile protein aggregates. These differences were attributed to the presence of different bonds and structures within the dough, leading to distinct thermal stability and gelation properties.
Article
Chemistry, Analytical
Neil Taylor, Wanli Ma, Adam Kristopeit, Sheng-Ching Wang, Andrew L. Zydney
Summary: A new analytical hydrophobic interaction chromatography method was investigated for evaluating the hydrophobicity of nanoparticles, showing good agreement with literature values. The method was used to evaluate the hydrophobicity of various nanoparticles, including a live attenuated viral vaccine, under different conditions. This new method can be implemented on any liquid chromatography system, providing accurate measurements in a short amount of time while avoiding the use of organic solvents.
ANALYTICAL CHEMISTRY
(2022)
Article
Chemistry, Applied
Li-Li Zhang, Er-Qi Guan, Yu-Ling Yang, Yuan-Xiao Liu, Ting-Jing Zhang, Ke Bian
Summary: The addition of globulin impacts the functional and protein structural properties of dough and cooked noodles, increasing hardness and resistance while improving cooked noodles' extensibility. The added globulin weakens S-S bonds in the gluten network and accelerates protein aggregation, resulting in a more rigid protein network structure and a transformation in protein conformation upon cooking.
Article
Biochemistry & Molecular Biology
Wangyan Qin, Junxiang Pi, Genyi Zhang
Summary: The study investigates the impact of tea polyphenols (TPL) on the gluten network structure in TPL-fortified bread and dough systems. The addition of TPL in bread leads to a deterioration in quality, measurable as reduced loaf volume, increased hardness, and altered sensory properties. In the gluten dough system, TPL decreases the stability and development time of the dough, resulting in a weaker dough with increased elastic modulus. The addition of TPL also affects the protein structure and water distribution in the dough system.
Article
Food Science & Technology
Rita Laukemper, Thomas Becker, Mario Jekle
Summary: This study investigated the influence of surface free energy (SFE) on the adhesion behavior between wheat dough and bakery surfaces, finding a strong linear correlation between SFE of surfaces and adhesion to dough. Production-related changes to surfaces had a significant impact on adhesion behavior, such as abrasion of proofing cloths affecting dough adhesion. The results highlight the importance of considering SFE in developing processing surfaces for the baking industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ahui Zhao, Peiwen Shi, Runqiang Yang, Zhenxin Gu, Dong Jiang, Pei Wang
Summary: The study compared the characteristics of different wheat bran antifreeze polysaccharides (WBAP) and found that WBAP with enriched arabinoxylan showed superior effect on inhibiting ice recrystallization, improving the quality of frozen dough, and preserving yeast viability and dough structure.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Biochemistry & Molecular Biology
Zhenni Li, Wenyu Yan, Jianlong Zhao, Ning Li
Summary: This study investigated the impact of bacterial cellulose (BC) on the conformational and thermal properties of gluten in wheat dough. The results showed that BC addition led to changes in the structure and thermal stability of gluten.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Summary: This study investigates the influence of added peanut oil on dough characteristics. The results show that the addition of peanut oil improves dough viscoelasticity and the quality of steamed bread. Among the different percentages tested, 3.0% peanut oil displayed the most significant effects. The peanut oil interacts with gluten proteins through hydrophobic and hydrogen bonds, resulting in the formation of medium-sized glutenin aggregates. It also interacts with non-gluten proteins, leading to the retention of globulin in the gluten network. These interactions weaken disulfide bonds and cause depolymerization of the glutenin polymers to some extent. Overall, these findings contribute to the improved qualities of the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiaohui Hu, Li Cheng, Yan Hong, Zhaofeng Li, Caiming Li, Zhengbiao Gu
Summary: Adding wheat gluten and carboxymethylcellulose (CMC) to potato-wheat composite flour improved dough machinability and bread quality. The combination led to a more branched and compact gluten network, enhancing gas retention capacity and dough stability, mimicking the machinability properties of wheat flour dough. Bread quality significantly improved, with specific volume increasing by 42.86% and hardness reducing by 75.93% when using 4% gluten and 6% CMC.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Massimiliano Trenti, Silvia Lorenzi, Pier Luigi Bianchedi, Daniele Grossi, Osvaldo Failla, Maria Stella Grando, Francesco Emanuelli
Summary: The study identified candidate genes associated with drought tolerance mechanisms in grape rootstocks through a genome-wide association study. Gene expression analysis revealed three genes induced by drought stress. The research represents a step forward in understanding the genetic basis of grape rootstocks' response to water deprivation.
Article
Plant Sciences
Valentina Ricciardi, Demetrio Marciano, Maryam Sargolzaei, Giuliana Maddalena, David Maghradze, Antonio Tirelli, Paola Casati, Piero Attilio Bianco, Osvaldo Failla, Daniela Fracassetti, Silvia Laura Toffolatti, Gabriella De Lorenzis
Summary: The study suggests that the discovery of new mechanisms of resistance and natural bioactive molecules could be potential ways to reduce fungicide use in vineyards and ensure sustainable protection against grapevine downy mildew. The role of leaf VOCs in the defense mechanisms of resistant cultivars was investigated, showing that certain VOCs could significantly reduce P. viticola sporulation.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Review
Plant Sciences
Maryam Sargolzaei, Laura Rustioni, Gabriele Cola, Valentina Ricciardi, Piero A. Bianco, David Maghradze, Osvaldo Failla, Fabio Quaglino, Silvia L. Toffolatti, Gabriella De Lorenzis
Summary: The grapevine, particularly Georgian cultivars, exhibit distinct genetic and phenotypic traits compared to European varieties, showcasing richness in disease resistance and tolerance to abiotic stressors, making them valuable resources for breeding programs in the face of climate change.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Agronomy
David Maghradze, Shengeli Kikilashvili, Olan Gotsiridze, Tamar Maghradze, Daniela Fracassetti, Osvaldo Failla, Laura Rustioni
Summary: Wine production in Georgia dates back to ancient times, with a focus on comparing the morphology of Vitis vinifera subsp. sylvestris and subsp. sativa to understand the domestication process. Despite having higher total phenols, wild grapes fermented faster than domesticated ones. Learning from the past, wild grapes may still be valuable genetic resources for future breeding programs.
Article
Biochemistry & Molecular Biology
Helene M. S. Eld, Emilie M. Nielsen, Peter R. Johnsen, Mauro Marengo, Ida W. Kamper, Lise Frederiksen, Francesco Bonomi, Dorte Frees, Stefania Iametti, Hanne Frokiaer
Summary: This study demonstrates that beta-lactam treatment alters the MRSA-induced IL-12/IL-23 pattern by activating JNK and p38 pathways. The treated MRSA exhibit an accelerated endosomal degradation of peptidoglycan leading to an early expression of DUSP-1, ultimately reducing the IL-12/IL-23 ratio in dendritic cells, potentially affecting the clearance of S. aureus.
MOLECULAR IMMUNOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Alessandro Colletti, Shuyi Li, Mauro Marengo, Salvatore Adinolfi, Giancarlo Cravotto
Summary: Bromelain, extracted from pineapples, has various beneficial properties such as anti-inflammatory, antithrombotic, and anticancer effects, but its clinical applications are limited by the variability in extract composition, and the development of extraction techniques remains challenging.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
P. Piombino, A. Genovese, L. Rustioni, L. Moio, O. Failla, A. Bellincontro, F. Mencarelli
Summary: This research aimed to investigate the influence of fruit exposure to light and postharvest water loss on the concentration of green leaf volatiles (GLVs) and enzymes in Nebbiolo grapes. Defoliation affected the response of Nebbiolo grapes to dehydration temperature, inducing glycosylation of GLVs, alcohol formation, and membrane oxidation. Timing of defoliation and postharvest dehydration temperature are significant factors to mitigate the postharvest stress response of Nebbiolo grapes.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Mauro Marengo, Alex Fissore, Simonetta Oliaro-Bosso, Salvatore Adinolfi, Annalisa Pastore
Summary: This study proposes a new approach for studying iron-sulfur cluster biogenesis using genetically engineered bacterial strains and metabolomics. The ex vivo method closely reproduces the in vitro results while retaining the complexity of the system.
Article
Biochemistry & Molecular Biology
Mauro Marengo, Aristodemo Carpen, Gianfranco Mamone, Pasquale Ferranti, Stefania Iametti
Summary: Selected food proteins can be used as markers to assess specific food ingredients or food processes. The solubilization of proteins is crucial, especially for solid foods and when the protein analyte is prone to undergo intermolecular reactions. Gluten-based systems are complex protein networks that can impact the recovery of protein biomarkers.
Article
Engineering, Chemical
Mauro Marengo, Davide Pezzilli, Eleonora Gianquinto, Alex Fissore, Simonetta Oliaro-Bosso, Barbara Sgorbini, Francesca Spyrakis, Salvatore Adinolfi
Summary: Alpha-amylases are enzymes with a wide distribution and high sequence identity, but their catalytic activities have diverged throughout evolution. By comparing alpha-amylases from human, Aspergillus oryzae, and pancreatic porcine, we found that despite structural homology, these enzymes exhibit strikingly different activities mediated by different ions. This highlights the need to carefully consider these functional differences and establish proper experimental conditions when using alpha-amylases from different organisms as models for human enzymes.
Article
Plant Sciences
Demetrio Marciano, Valentina Ricciardi, Giuliana Maddalena, Annamaria Massafra, Elena Marone Fassolo, Simona Masiero, Piero Attilio Bianco, Osvaldo Failla, Gabriella De Lorenzis, Silvia Laura Toffolatti
Summary: Downy mildew, caused by Plasmopara viticola, is a major threat to viticulture. Nitrogen fertilization affects disease severity but not the expression of susceptibility/resistance genes. Exploiting these genes could lead to new environmentally friendly disease management tools.
Article
Plant Sciences
Davide Modina, Gabriele Cola, Davide Bianchi, Martino Bolognini, Sonia Mancini, Ivano Foianini, Adriano Cappelletti, Osvaldo Failla, Lucio Brancadoro
Summary: This study assessed the important effects of the spatial and temporal variability of environmental factors on viticulture in mountainous regions. By studying the relationship between sugar accumulation, acid degradation, and environmental factors, the current climatic conditions on Alpine viticultural production in Valtellina, Italy were evaluated.
Article
Biochemistry & Molecular Biology
Paolo Bazzoli, Stefania Iametti, Dimitrios Fessas, Francesco Bonomi, Alberto Schiraldi
Summary: A kinetic model was used to study the decay of oxygen content in hypoxic aqueous samples with and without headspace, in the presence of Glucox or Laccase and their substrates. The direct measurement of oxygen content and the indirect stopped-flow spectroscopic detection of colored compounds were utilized. It was found that complete depletion of dissolved oxygen occurred in no-headspace samples, while residual oxygen remained in samples with headspace. The proposed kinetic model can be useful in developing appropriate sensors for food safety and quality control.
Article
Food Science & Technology
Paola Piombino, Elisabetta Pittari, Alessandro Genovese, Andrea Bellincontro, Osvaldo Failla, Luigi Moio
Summary: This study assessed the impact of defoliation on the aromas of two red grape varieties. The results showed that the response to defoliation varied depending on the variety, but in both varieties, defoliation significantly increased the accumulation of aroma precursors in the grape skins, which is important for red wine production and aging potential.
Article
Environmental Sciences
Alessio Fini, Irene Vigevani, Denise Corsini, Piotr Wezyk, Katarzyna Bajorek-Zydron, Osvaldo Failla, Edoardo Cagnolati, Lukasz Mielczarek, Sebastien Comin, Marco Gibin, Alice Pasquinelli, Francesco Ferrini, Paolo Viskanic
Summary: This research measured the capacity of 15 woody species to assimilate, sequester, and store CO2 in two cities. The results showed differences among species in net CO2-assimilation, leaf area index, and the contribution of shaded leaves to overall canopy carbon gain. The study also found that species with high AcpaML(d) and massive canopy spread provided higher CO2-assimilation at the individual tree scale.
SCIENCE OF THE TOTAL ENVIRONMENT
(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.
