Article
Chemistry, Applied
Rodrigo A. Rodriguez Sanchez, Kadri Saluri, Rando Tuvikene, Maria C. Matulewicz, Marina Ciancia
Summary: This study provides the first detailed analysis of sulfated galactans from Asparagopsis taxiformis. The seaweed was found to contain both carrageenan and agaran structures, and showed moderate anticoagulant activity.
CARBOHYDRATE POLYMERS
(2023)
Article
Biochemistry & Molecular Biology
Giuseppe Cavallaro, Giuseppe Lazzara, Stefana Milioto
Summary: We developed sustainable composite films by filling halloysite clay nanotubes into sulphated galactan matrix. The properties of the films were affected by the amount of nanotubes, as observed through water contact angle and light attenuation coefficient measurements. The nanocomposites' mechanical and viscoelastic properties were also characterized. Additionally, drug release kinetics from the nanocomposites with different nanotube contents were studied, showing their potential for pharmaceutical applications as oral dissolving films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Ana Oliveira, Tania B. Ribeiro, Debora Campos, Ana Oliveira, Joao Nunes, Antonio A. Vicente, Manuela Pintado
Summary: Despite significant loss of phenolics during oral digestion, the potential carrier role of dietary fibre and its possible liberation in the stomach helped recover a substantial amount of phenolics. POPP, rich in dietary fibre and bound phenolics, has a positive effect on fatty acids bioaccessibility.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Nutrition & Dietetics
Ana Belen Granado-Serrano, Meritxell Martin-Gari, Virginia Sanchez, Marissa Riart Solans, Antonia Lafarga Giribets, Rebeca Berdun, Ester Vilaprinyo, Manuel Portero-Otin, Jose C. E. Serrano
Summary: The study found that dietary fiber supplementation can affect gut microbiota and blood lipid regulation, but not all individuals have a positive response to dietary fiber treatment, and some may lack the ability to maintain a stable SCFA-producing bacterial diversity and composition.
Article
Food Science & Technology
Tatiana Luiza Costa Lucena, Kamila Sabino Batista, Rafael Oliveira Pinheiro, Hassler Clementino Cavalcante, Jessyca Alencar de Sousa Gomes, Laiane Alves da Silva, Priscilla Paulo Lins, Fabricia Souza Ferreira, Rafael Ferreira Lima, Marcos dos Santos Lima, Jailane de Souza Aquino
Summary: This study evaluated the effects of supplementing yellow mombin on oxidative, somatic, and lipid parameters in rats fed a high-fat diet. The results showed that yellow mombin supplementation reduced body weight, body mass index, and adiposity, and improved the lipid profile. In addition, yellow mombin exhibited antioxidant activity and enhanced liver oxidative damage caused by the high-fat diet. These findings suggest that yellow mombin has lipid-lowering and antioxidant properties.
Review
Nutrition & Dietetics
Elena Jovanovski, Michelle Nguyen, Yui Kurahashi, Allison Komishon, Dandan Li, Ho Hoang Vi Thanh, Rana Khayyat, Alexandra Louisa Jenkins, Tauseef Ahmad Khan, Andreea Zurbau, John Sievenpiper, Vladimir Vuksan
Summary: This study compares the effects of viscous dietary fiber and non-viscous, cereal fiber on lipid-lowering. The results show that viscous dietary fiber reduces LDL cholesterol and alternative lipid markers compared to fiber from cereal sources, suggesting it may be a preferred dietary intervention for reducing cardiovascular disease risk.
BRITISH JOURNAL OF NUTRITION
(2023)
Review
Chemistry, Medicinal
Sung-Il Ahn, Sangbuem Cho, Nag-Jin Choi
Summary: This study demonstrates that chitosan can improve symptoms of lifestyle-related diseases in murine models, particularly in reducing body weight and inhibiting serum TNF-alpha. Despite some limitations in the results, chitosan administration shows promise in reducing the risk of cholesterol related metabolic disorders.
Review
Biochemistry & Molecular Biology
Rintaro Yanagisawa, Chaoqi He, Akira Asai, Michael Hellwig, Thomas Henle, Masako Toda
Summary: Cholesterol and oxysterols play a significant role in immune cell responses, and dietary cholesterol intake is linked to inflammatory disorders.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Luis S. Gomez-Perez, Nelson Moraga, Kong Shun Ah-Hen, Angela Rodriguez, Antonio Vega-Galvez
Summary: This study characterized the dietary fiber of fresh and processed murta berries in terms of their bioactive and antioxidant properties. The results showed that the DF concentration was high and fluctuated between 52.03 +/- 1.32 and 57.18 +/- 0.61 g/100 g dm. The DF exhibited strong antioxidant activity, with ORAC values of 38,190 +/- 661 and 26,425 +/- 1399 mu mol Trolox equivalent/100 g dm in the isolated DF of fresh murta berries and processed murta fruit leather respectively. Furthermore, the processed fruit leather retained a high concentration of total phenolics and flavonoids linked to DF.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Review
Biochemistry & Molecular Biology
Vanesa Nunez-Gomez, Rocio Gonzalez-Barrio, Maria Jesus Periago
Summary: In Europe, a significant amount of food by-products are generated during primary production and trade, which can have negative economic and environmental impacts. It is important to consider the nutritional value of these by-products, as they retain dietary fiber and bioactive compounds. This review evaluates the role and potential health implications of these components, highlighting the need for further studies to revalue these by-products and develop new ingredients for food processing.
Article
Biotechnology & Applied Microbiology
Peng Zhao, Mingxing Li, Xiang Mo, Junwei Yang, Lifeng Liu, Yuanxia Huang, Zhongping Qiu
Summary: Probiotics, especially multi-strain probiotics, have the potential to lower cholesterol levels. A triple lactic acid bacteria probiotic showed the highest efficacy in terms of gastrointestinal colonization, cholesterol-lowering, antioxidant ability, and gamma-aminobutyric acid production. It outperformed three commercially available probiotics.
LETTERS IN APPLIED MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Yumeng Xia, Takashi Kuda, Mahiro Yamamoto, Tomoko Yano, Ayaka Nakamura, Hajime Takahashi
Summary: Sichuan pepper, a commonly used spice in China, has superior antioxidant and bile acid-lowering capacities compared to cumin and coriander seeds. It also promotes the balance of gut microbiota and improves metabolic functions.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Angeles Rivas, Rocio Casquete, Maria de Guia Cordoba, Santiago Ruiz-Moyano, Maria Jose Benito, Francisco Perez-Nevado, Alberto Martin
Summary: The study evaluated the chemical composition and functional properties of industrial winemaking by-products, finding that skins, stems, and lees are rich in fiber with different beneficial characteristics. Stem fiber showed high levels of non-extractable polyphenols attached to polysaccharides, while lee fiber had the highest water and oil retention capacity. The results suggest that winemaking by-products could be utilized as a source of functional dietary fiber in food applications.
Article
Biochemistry & Molecular Biology
Julio Salazar-Bermeo, Bryan Moreno-Chamba, Rosa Heredia-Hortiguela, Victoria Lizama, Maria Concepcion Martinez-Madrid, Domingo Saura, Manuel Valero, Madalina Neacsu, Nuria Marti
Summary: The use of green technologies such as ultrasound and natural deep eutectic solvents (NADES) for revalorisation of food and agricultural by-products represents a sustainable way to tackle waste and promote a healthier environment while delivering much-needed functional food ingredients for an increasingly unhealthy population.
Article
Food Science & Technology
Fangyu Fan, Jingcheng Su, Han Li
Summary: The carboxymethylation of Rosa sterilis pomace's soluble and insoluble dietary fiber can improve their properties. By mixing the carboxymethyl soluble DF (CSDF) and carboxymethyl insoluble DF (CIDF) of RSP, the CTDF1/3 is prepared and its lipid lowering effect is evaluated. Results show that CTDF1/3 has a higher cholesterol adsorption content and higher adsorption rate for bile salts compared to RTDF1/3. The adsorption rate of cholesterol and bile salts increases with the addition of CTDF1/3 and reaches equilibrium.
Article
Chemistry, Applied
Luis Condezo-Hoyos, Elena Perez-Lopez, Pilar Ruperez
Article
Nutrition & Dietetics
E. Perez-Lopez, D. Cela, A. Costabile, I. Mateos-Aparicio, P. Ruperez
BRITISH JOURNAL OF NUTRITION
(2016)
Review
Chemistry, Multidisciplinary
Mehrdad Arshadi, Thomas M. Attard, Rafal M. Lukasik, Mladen Brncic, Andre M. da Costa Lopes, Michael Finell, Paul Geladi, Lia Noemi Gerschenson, Fahrettin Gogus, Miguel Herrero, Andrew J. Hunt, Elena Ibanez, Birgit Kamm, Inmaculada Mateos-Aparicio, Ana Matias, Nikolaos E. Mavroudis, Enzo Montoneri, Ana Rita C. Morais, Calle Nilsson, Emmanouil H. Papaioannou, Aurore Richel, Pilar Ruperez, Biljana Skrbic, Marija Bodroza Solarov, Jaroslava Svarc-Gajic, Keith W. Waldron, F. J. Yuste-Cordoba
Article
Food Science & Technology
E. Perez-Lopez, I. Mateos-Aparicio, P. Ruperez
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2016)
Article
Food Science & Technology
E. Perez-Lopez, I. Mateos-Aparicio, P. Ruperez
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2017)
Article
Food Science & Technology
E. Perez-Lopez, I. Mateos-Aparicio, P. Ruperez
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2017)
Article
Food Science & Technology
Antonio Jimenez-Escrig, Eva Gomez-Ordonez, Pilar Ruperez
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Antonio Jimenez-Escrig, Eva Gomez-Ordonez, Pilar Ruperez
JOURNAL OF APPLIED PHYCOLOGY
(2012)
Article
Biotechnology & Applied Microbiology
Antonio Jimenez-Escrig, Eva Gomez-Ordonez, Maria Dolores Tenorio, Pilar Ruperez
JOURNAL OF APPLIED PHYCOLOGY
(2013)
Article
Chemistry, Analytical
Eva Gomez-Ordonez, Antonio Jimenez-Escrig, Pilar Ruperez
Review
Nutrition & Dietetics
Inmaculada Mateos-Aparicio, Elena Perez-Lopez, Pilar Ruperez
CURRENT NUTRITION & FOOD SCIENCE
(2019)
Article
Nutrition & Dietetics
Adriana R. Schultz Moreira, Alba Garcimartin, Sara Bastida, Antonio Jimenez-Escrig, Pilar Ruperez, Brian D. Green, Eamon Rafferty, Francisco J. Sanchez-Muniz, Juana Benedi
NUTRICION HOSPITALARIA
(2014)
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.