Review
Biochemistry & Molecular Biology
Halima Alsamri, Khawlah Athamneh, Gianfranco Pintus, Ali H. Eid, Rabah Iratni
Summary: Sumac, also known as Rhus coriaria L., is a commonly used spice and medicinal plant with rich beneficial compounds and potent antioxidant capacities. Research shows that sumac has ameliorative and therapeutic effects on various diseases like cardiovascular disease, diabetes, and cancer.
Article
Food Science & Technology
Melania Grassia, Fabrizio Sarghini, Maurizio Bruno, Luciano Cinquanta, Monica Scognamiglio, Severina Pacifico, Antonio Fiorentino, Anna Geraci, Rosario Schicchi, Onofrio Corona
Summary: Sumac, a spice with various biological activities, was chemically investigated using NMR/HR MS, revealing the presence of gallic acid derivatives and malic acid derivatives. Microencapsulation of sumac extract by spray drying was studied, with maltodextrin found to be the most suitable carrier. Principal Component Analysis was used to analyze the correlations between the characteristics of the microcapsules.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Ozguer Karadas, Ismail Yilmaz, Umit Gecgel
Summary: Sumac fruit is widely used in the food industry, especially in spices. Gamma irradiation is an effective method to ensure the safety of sumac fruit products, but it can affect the quality of the oil. It is recommended to use lower doses of irradiation to minimize negative effects.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Plant Sciences
Abraham M. Abraham, Camilo Quintero, Luis Carrillo-Hormaza, Edison Osorio, Cornelia M. Keck
Summary: This study demonstrates the use of high-pressure homogenization (HPH) to extract sumac into PlantCrystals, which increased its antioxidant capacity. Particle size characterization revealed the presence of submicron-sized particles.
Article
Biochemistry & Molecular Biology
Sami A. Gabr, Ahmad H. Alghadir
Summary: Therapeutic strategies of plant origin, such as sumac extract, show promising anticancer activity against human cancer cell lines like MCF-7, PC-3, and SKOV3 by modulating cell growth and inducing apoptosis through caspase-3 activation and Bcl-2 regulation. Additionally, sumac extract demonstrated selective inhibitory effects on carbonic anhydrase isoforms, indicating its potential as a natural anticancer agent.
BIOSCIENCE REPORTS
(2021)
Article
Cell Biology
Szymon Sekowski, Ewa Olchowik-Grabarek, Alina T. Dubis, Lokesh Sharan, Ashutosh Kumar, Nodira Abdulladjanova, Paula Markiewicz, Maria Zamaraeva
Summary: This study demonstrated the inhibitory effect of hydrolysable tannin from Sumac on the generation of glycation markers under high glucose treatment, while also stabilizing protein structure. It also showed neuroprotective effects in high glucose-exposed neuro2A cells.
MOLECULAR AND CELLULAR BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Dariusz Dziki, Grazyna Cacak-Pietrzak, Waleed Hameed Hassoon, Urszula Gawlik-Dziki, Alicja Sulek, Renata Rozylo, Danuta Sugier
Summary: The study investigated the physical, sensory, and antioxidant properties of wheat bread enriched with sumac flour (SF) under different salt conditions. The addition of SF led to a decrease in bread volume, an increase in crumb hardness, and an enrichment of phenolic compounds in the bread. Salt reduction did not negatively impact these properties, and the addition of SF should not exceed 3 g/100 g for optimal bread quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Tugba Gur
Summary: Antimicrobial resistance against bacteria has become a global public health problem, highlighting the importance of developing new biomedical solutions. Plant-based nanoparticles produced by green synthesis, such as AgNPs, are widely used in nanomedicine. This study successfully synthesized AgNPs using sumac extract and evaluated their antibacterial activity against several disease-causing bacteria. The results demonstrated significant antibacterial activity of the synthesized AgNPs, suggesting their potential for combating drug-resistant bacteria.
FRONTIERS IN CHEMISTRY
(2022)
Article
Food Science & Technology
Tao Zhang, Zhongrong Jiang, Guanjun Tao, Ruijie Liu, Ming Chang, Qingzhe Jin, Xingguo Wang
Summary: Sumac seed oil (SSO) has been known as a functional ingredient, and this study established a method for identifying the triacylglycerol (TAG) profile of SSO from sumac seeds collected from different origins. Analysis using UPLC-Q-TOF-MS revealed 21 quantified TAG species, with variations in acid and peroxide values observed among oils from different regions. SSO from cold northern regions exhibited a distinct TAG profile with less saturated fatty acyl chains. Overall, the data obtained from this study can serve as a reference for the application of SSO in functional foods.
FOOD ANALYTICAL METHODS
(2022)
Review
Horticulture
Anna Perrone, Sanaz Yousefi, Boris Basile, Giandomenico Corrado, Antonio Giovino, Seyed Alireza Salami, Alessio Papini, Federico Martinelli
Summary: Sumac, a shrub of the Anacardiaceae family, is an underutilized source of health-promoting dietary ingredients. It possesses remarkable antioxidant activity, antimicrobial properties, and shows potential as an anti-diabetic and hypoglycemic agent. This review provides comprehensive research results on sumac, highlighting its phytochemical profiles, extract properties, pharmaceutical uses, and genetic diversity. The use of sumac as a climate-resilient tree can diversify the food basket and improve the utilization of marginal lands.
Article
Integrative & Complementary Medicine
Gili Joseph, Hinanit Koltai, Eliora Z. Ron, Naiel Azzam, Haim Hazan, Ilya Raskin, Galina Mengeritsky, Moran Mazuz, Nurit Shalev, Dvora Biran, Alexander Poulev, Bertold Fridlender
Summary: This study revealed the antimicrobial activity of Rhus coriaria L. leaf extracts, with subfraction Rs5 displaying the strongest antibacterial effect. The active compounds in Rs5 were found to be mainly flavonoids, tannins, and antioxidants. The leaves of Rhus coriaria L., which are more readily available in larger quantities compared to the fruit, are a promising resource for the development of sumac-based antimicrobial products in the food and agricultural industries.
JOURNAL OF HERBAL MEDICINE
(2023)
Article
Food Science & Technology
Sepideh Rahmati, Behnaz Bazargani-Gilani, Narjes Aghajani
Summary: The study showed that sumac fruit extract can significantly enhance the oxidative stability of soybean oil, with the immersion-extracted extract performing the best among the three methods tested. The immersion-extracted extract not only showed the lowest peroxide value, thiobarbituric acid reactive substances, and acid value, but also earned the highest sensory scores and prolonged the shelf life of soybean oil the most.
FOOD SCIENCE & NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Yilin Sun, Nan Ma, Junjie Yi, Linyan Zhou, Shengbao Cai
Summary: The study demonstrated that the phenol-rich fraction from Chinese sumac fruits can prevent ethanol-induced gastric ulcers in mice by inhibiting oxidative stress, alleviating inflammation, and preventing cell apoptosis through various pathways. This suggests that the phenol-rich fraction could be used as a natural resource for producing functional foods to prevent and improve ethanol-induced gastric ulcers.
Article
Food Science & Technology
Eugenia Mazzara, Arianna Caprodossi, Ahmed M. Mustafa, Filippo Maggi, Giovanni Caprioli
Summary: This study conducted phytochemical characterization of sumac fruits from five Sicilian accessions, and found that the fruits from San Biagio Platani had higher levels of flavonoids and phenolic acids, while the fruits from Giarratana had higher levels of anthocyanins. These findings suggest that these two accessions are the most suitable settings for sumac cultivation and the development of sumac-based products.
Article
Agriculture, Dairy & Animal Science
Amir Mosayyeb Zadeh, Seyyed Ali Mirghelenj, Hossein Shakouri Alishah, Peyman Hasanlou
Summary: The supplementation of sumac fruit powder (SFP) can significantly reduce egg production rate and egg mass, while increasing feed conversion ratio. Additionally, SFP supplementation has significant effects on egg yolk percentage, yolk height, yolk index, and yolk pH.
ITALIAN JOURNAL OF ANIMAL SCIENCE
(2021)
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.