Article
Biochemistry & Molecular Biology
Paola Tedeschi, Federica Brugnoli, Stefania Merighi, Silvia Grassilli, Manuela Nigro, Martina Catani, Stefania Gessi, Valeria Bertagnolo, Alessia Travagli, Maria Fiorenza Caboni, Alberto Cavazzini
Summary: This study aims to examine the effect of storage on the phytochemical composition, biological effects, and shelf-life of Voghiera garlic PDO. The results showed that there were a decrease in sulfur compounds after 6 months which correlated to a decrease in bioactive effects, while the number of antioxidant compounds was stable during the storage period, indicating the good effect of refrigerated temperature in maintaining garlic bulb shelf-life.
Article
Food Science & Technology
Emre Turan, Atilla Simsek
Summary: The study showed that black garlic can effectively replace fresh garlic to improve the overall quality of pastirma cemen paste, enhancing antioxidant activity and sensory acceptability. During storage, the addition of black garlic increased phenolic content, reduced firmness and stickiness, improved color values, and eliminated off-flavors by increasing volatile compounds with fruity and sweet notes.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Xiaoming Lu, Chaofan Wang, Meng Zhao, Jinxiang Wu, Zhonglu Niu, Xueli Zhang, Jesus Simal-Gandara, Ipek Suntar, Seid Mahdi Jafari, Xuguang Qiao, Xiaozhen Tang, Zhenlin Han, Jianbo Xiao, Ningyang Li
Summary: This review highlights the main bioactive compounds and important biological functions of garlic, especially its anticancer effects. It also discusses the use of nanotechnology to improve the stability and solubility of garlic components, aiming to provide guidelines for enhancing the absorption and efficacy of garlic products. The application of nanotechnology in improving the bioavailability and targeting of garlic compounds shows promising potential for treating human health issues, including cancer.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Nutrition & Dietetics
Tarun Verma, Ankur Aggarwal, Priya Dey, Anil Kumar Chauhan, Summya Rashid, Kow-Tong Chen, Rohit Sharma
Summary: Garlic, an edible tuber from the Liliaceae family, has been used as a spice and remedy for various ailments since ancient times. It contains sulfur compounds such as allicin, ajoene, vinyl-dithiin, and other volatile organosulfur compounds, which have been found to possess antioxidant, antiviral, antimicrobial, antifungal, antihypertensive, anti-anemic, anti-hyperlipidemic, anticarcinogenic, antiaggregant, and immunomodulatory properties.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Szymon Polinski, Patrycja Topka, Malgorzata Tanska, Sylwia Kowalska, Sylwester Czaplicki, Aleksandra Szydlowska-Czerniak
Summary: This study evaluated the antioxidant properties of white chocolate supplemented with matcha green tea powder and moringa leaf powder. The results showed that matcha green tea powder had higher antioxidant properties compared to moringa leaf powder. Moringa leaf powder increased the content of lipophilic antioxidants in the chocolate, which also have health benefits. The incorporation of these additives during the tempering process was more relevant to improving the antioxidant properties of the white chocolate.
Review
Food Science & Technology
Loleny Tavares, Lucia Santos, Caciano Pelayo Zapata Norena
Summary: This review discusses the main encapsulation methods for protecting bioactive compounds from garlic products, highlighting the advantages and disadvantages of each technique. The spray drying technique is found to be less suitable, while GEO and GE nano(micro)particles have high potential for various applications as active ingredients.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Fabiola Pena, Sebastian Valencia, Gonzalo Tereucan, Javiera Nahuelcura, Felipe Jimenez-Aspee, Pablo Cornejo, Antonieta Ruiz
Summary: This study evaluated the nutritional and functional properties of rosehip samples collected from different geographical locations in southern Chile, and found high content of bioactive compounds and antioxidant activity. This provides new information for the development of functional foods and the treatment/prevention of diseases using rosehip.
Article
Biochemistry & Molecular Biology
Oscar Herrera-Calderon, Luz Josefina Chacaltana-Ramos, Irma Carmen Huayanca-Gutierrez, Majed A. Algarni, Mohammed Alqarni, Gaber El-Saber Batiha
Summary: This study aimed to determine the chemical profile and antioxidant activity of the essential oil of Peruvian garlic, as well as conduct an in-silico study on NADPH oxidase activity. The major components of the essential oil were diallyl trisulfide and diallyl disulfide, which showed antioxidant activity. The in-silico study indicated potential inhibitors of NADPH oxidase activity.
Article
Food Science & Technology
Chang-Cheng Zhao, Kashif Ameer, Jong-Bang Eun
Summary: This study evaluated drying kinetics, effective diffusivity, and activation energy of sliced persimmon during hot air drying at different temperatures. Results showed that the drying process followed a second-order kinetic model, with a decrease in bioactive compounds at higher temperatures. Additionally, no significant differences in drying rate were observed after a certain drying time at different temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Mohammad Zahirul Islam, Buem-Jun Park, Young-Tack Lee
Summary: In this study, it was found that the growth parameters of wheat and barley grasses were highest at 20/15°C temperature conditions, while the lowest parameters were observed at 10/5°C. However, the lower growth temperature of 10/5°C resulted in increased levels of bioactive compounds, antioxidant activities, and antioxidant enzymes in both types of grasses.
Article
Chemistry, Applied
Md. Saddam Hossain, Md. Shahiduzzaman, Mohammad Abdur Rahim, Methun Paul, Rajib Sarkar, Farjana Showline Chaity, Md. Najem Uddin, G. M. Masud Rana, Mst. Sarmina Yeasmin, Amena Kibria, Saiful Islam
Summary: Studies are being carried out to achieve high-quality garlic through various approaches. In Bangladesh, new garlic varieties have been developed through artificial selection to enhance their quality. This study evaluated the bioactive properties and organosulfur compounds content of these varieties and compared them with other accessible varieties. The findings showed that the new variety, BARI-3, had the highest antioxidant activity and contained a potent blood pressure-lowering agent at an unprecedented level. However, the local variety exhibited greater inhibitory properties against tested pathogens. This study highlights the potential of these garlic varieties for further utilization and development.
Article
Food Science & Technology
P. J. Gonzalez-Ramirez, L. Pascual-Mathey, R. Garcia-Rodriguez, M. Jimenez, C. Beristain, A. Sanchez-Medina, L. A. Pascual-Pineda
Summary: This study investigated the effects of different relative humidities on the processing of fresh garlic. The moisture content, browning intensity, antioxidant capacity, and sensory acceptance were measured. Metabolite differences were analyzed using H-1-NMR, and a chemometric analysis was performed. The results showed that higher browning rates led to increased antioxidant capacity and intermediate relative humidity resulted in better sensory quality.
Article
Food Science & Technology
Xiaomei Dai, Chonglei Jia, Jiaqi Lu, Zhifang Yu
Summary: Organosulfur compounds, phenolic compounds, and ascorbic acids were found to contribute to the antioxidant activity of chive. Different storage conditions affected the accumulation of reactive oxygen species and the activity of antioxidant enzymes. Ascorbic acid was mainly responsible for scavenging and antioxidant activity, while phenolic compounds played a role in scavenging activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Agriculture, Dairy & Animal Science
Nurul Fitri Sari, Partha Ray, Caroline Rymer, Kirsty E. Kliem, Sokratis Stergiadis
Summary: Garlic's organosulphur compounds have been found to decrease methane emissions and increase propionate concentration in the rumen, but the mode of action and consistency of these effects are not fully understood. The effectiveness of garlic-based supplements may vary due to differences in the concentration and impact of individual substances. Further research is needed to determine the potential of garlic in inhibiting rumen methane production.
Article
Biochemical Research Methods
I. Jimenez-Amezcua, A. Gonzalez-Prada, M. Diez-Municio, A. C. Soria, A. I. Ruiz-Matute, M. L. Sanz
Summary: In this study, the simultaneous extraction of bioactives from aged garlic for use as food ingredients was optimized. The analytical methods using liquid chromatography coupled to mass spectrometry and hydrophilic interaction liquid chromatography were also optimized. A successful microwave-assisted extraction method was developed and shown as a viable alternative for the extraction of bioactives from aged garlic.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Chemistry, Multidisciplinary
Monika Wieczerzak, Jacek Namiesnik, Blazej Kudlak
Summary: This study focused on the genotoxicity of pharmaceuticals from different therapeutic groups, both in mixtures and individual solutions, under different environmental conditions. The results showed that the addition of inorganic ions mainly reduced genotoxicity, while changes in the pH of pharmaceutical solutions significantly affected genotoxicity. Synergistic interactions were more commonly observed among mixtures.
DRUG AND CHEMICAL TOXICOLOGY
(2021)
Article
Biochemical Research Methods
Emilia Waraksa, Katarzyna Owczarek, Pawel Kubica, Ewa Klodzinska, Mariusz Ozimek, Robert Wrzesien, Barbara Bobrowska-Korczak, Jacek Namiesnik
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2020)
Article
Biochemistry & Molecular Biology
Aleksandra Rutkowska, Aleksandra Olsson, Jacek Namiesnik, Andrzej Milewicz, Jan K. Ludwicki, Pawel Strucinski, Szymon Graczyk
ACTA BIOCHIMICA POLONICA
(2020)
Article
Biochemistry & Molecular Biology
Aleksandra Rutkowska, Aleksandra Olsson, Monika Piotrowska-Szypryt, Jacek Namiesnik
ACTA BIOCHIMICA POLONICA
(2020)
Article
Chemistry, Multidisciplinary
Katarzyna Najman, Anna Sadowska, Ewelina Hallmann
APPLIED SCIENCES-BASEL
(2020)
Article
Chemistry, Applied
Barbara Kusznierewicz, Marika Mroz, Izabela Koss-Mikolajczyk, Jacek Namiesnik
Summary: This study presents methods for assessing the health quality of products containing betalains, comparing data on phytochemical composition of beetroot cultivars using various techniques. Identified that betalain contributes about 50% to the antioxidant activity in red beetroot. Photometric measurements are recommended for simple analysis of betacyanin and betaxanthin content, while liquid chromatography techniques provide more precise information. The combination of liquid chromatography with high-resolution mass spectrometry is recommended for more detailed metabolomics studies, identifying sixty-four phytochemicals in beetroot samples.
Article
Multidisciplinary Sciences
Monika Baranowska, Zuzanna Koziara, Klaudia Suliborska, Wojciech Chrzanowski, Michael Wormstone, Jacek Namiesnik, Agnieszka Bartoszek
Summary: The study demonstrates the significant impact of interactions between common food flavonoids on their electrochemical properties and bioactivities. Mixtures of flavonoids show enhanced antioxidant properties compared to individual components, with a synergistic effect observed in both chemical and cellular tests. In cellular tests, the mixtures exhibit properties of a new substance rather than those of individual components, stimulating cell growth.
SCIENTIFIC REPORTS
(2021)
Article
Nutrition & Dietetics
Katarzyna Najman, Hanna Leontowicz, Maria Leontowicz
Summary: This study investigated the effects of vegetables from the Alliaceae family on the morphometric parameters of rat jejunum. The addition of these vegetables to an atherogenic diet improved the negative effects caused by the diet, with garlic showing the best hypolipidemic and anti-atherosclerotic effects.
Article
Nutrition & Dietetics
Katarzyna Najman, Anna Sadowska, Krzysztof Buczak, Hanna Leontowicz, Maria Leontowicz
Summary: Thermal processing of garlic plays a crucial role in preserving its health-promoting properties while minimizing negative impact on the digestive system. Shorter heat treatment of garlic may have better preventive and therapeutic effects in cardiovascular diseases, while longer heat treatment and microwaving weaken its efficacy. Boiling and frying show positive effects on intestinal mucosa.
Article
Chemistry, Multidisciplinary
Marta Siol, Anna Sadowska, Katarzyna Krol, Katarzyna Najman
Summary: Research suggests that unused waste products in exotic fruit seeds can be a rich source of nutrients and bioactive compounds. Studying the physicochemical and bioactive properties of fruit seeds can help assess their application in functional food production. Experimental results on mango and rambutan seed powders show low water-holding capacity, low water solubility, neutral color, and varied taste profiles. Freeze-dried seed powders have higher content of polyphenolic compounds and antioxidant activity. These findings indicate that these seed powders can be used in the production of dietary supplements and functional foods, while reducing post-production waste.
APPLIED SCIENCES-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Katarzyna Najman, Katarzyna Krol, Anna Sadowska
Summary: Black garlic is produced through a long-term fermentation process, resulting in higher polyphenol content and antioxidant properties. Black garlic has completely different sensory characteristics, including taste, aroma, and color, compared to white garlic.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Alicja Ponder, Katarzyna Najman, Mateusz Aninowski, Joanna Leszczynska, Agnieszka Glowacka, Agnieszka Monika Bielarska, Marius Lasinskas, Ewelina Hallmann
Summary: This research investigated the impact of organic and conventional cultivation on the polyphenols, antioxidant activity, and allergenic potency of blue honeysuckle berries. The study found that organic blue honeysuckle had significantly higher levels of total polyphenols compared to conventional blue honeysuckle. The 'Indygo' cultivar displayed the highest concentration of bioactive compounds and allergenic potency. There was a strong correlation between polyphenol content, antioxidant activity, and allergenic potency in organic fruit.
Article
Agronomy
Anna Sadowska, Franciszek Swiderski, Marta Siol, Dominika Niedziolka, Katarzyna Najman
Summary: Consumer interest in functional foods enriched with health-promoting ingredients, including dietary fiber, has increased in recent years. This study investigated the functional properties of fruit fiber preparations and designed wheat bakery products with these fibers. The bakery products were evaluated for their weight loss, specific mass, hardness, and sensory characteristics. The results showed that chokeberry fiber had the highest polyphenol content and antioxidant activity, while apple fiber had the lowest values. Bakery products with a lower proportion of fiber had more favorable sensory characteristics. Chokeberry fiber was found to be the most favorable in terms of sensory characteristics. The designed bakery products could be a valuable addition to the assortment of semi-confectionery breads, where the bitter taste of fiber could be masked by the addition of other ingredients.
Article
Biochemistry & Molecular Biology
Katarzyna Najman, Sylwia Adrian, Anna Sadowska, Katarzyna Swiader, Ewelina Hallmann, Krzysztof Buczak, Bozena Waszkiewicz-Robak, Arkadiusz Szterk
Summary: Quince is a widely cultivated plant known for its valuable nutritional and healing properties. The fruit is not suitable for direct consumption due to its high hardness and sour taste, but it is commonly used in fruit processing, such as jam and juice production. This research aimed to determine the impact of technological treatments on the physicochemical and bioactive properties of quince fruit.
Article
Agronomy
Katarzyna Najman, Sylwia Adrian, Ewelina Hallmann, Anna Sadowska, Krzysztof Buczak, Bozena Waszkiewicz-Robak, Arkadiusz Szterk
Summary: The quince is increasing in popularity due to its valuable bioactive properties and high health-promoting potential for preventing free radical diseases. However, its high hardness, bitterness, and astringency mean that it is rarely eaten fresh and is more often consumed in the form of preserves or as dried additives. The dehydration process significantly changes the physicochemical properties, content of bioactive compounds, and antioxidant properties of quinces.
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
