Article
Food Science & Technology
Dongsheng Yang, Xuan Gao
Summary: Beer is the most widely consumed fermented beverage in the world with many health benefits. The antioxidants in beer, including phenolic compounds and vitamins, play a crucial role in preventing oxidative stress and DNA damage. The optimization of brewing process controls, such as malting, mashing, and fermentation, can increase the antioxidant activities and stability of beer. Selectively adding exogenous antioxidants can improve the antioxidant properties of beer.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Nutrition & Dietetics
Corina-Aurelia Zugravu, Cosmin Medar, Loredana Sabina Cornelia Manolescu, Ciprian Constantin
Summary: Beer, as one of the most consumed drinks worldwide, contains various beneficial components such as antioxidants, phenolic products, vitamins, minerals, fibers, and microorganisms. This study focuses on the interaction between these components and gut microbiota, and suggests that beer has the potential to be a functional food that positively influences the human gut microbiota. However, there are technological challenges to overcome in order to design fortified beers with enhanced effects on gut microbiota.
Review
Nutrition & Dietetics
Gustavo Ignacio Vazquez-Cervantes, Daniela Ramirez Ortega, Tonali Blanco Ayala, Veronica Perez de la Cruz, Dinora Fabiola Gonzalez Esquivel, Aleli Salazar, Benjamin Pineda
Summary: Beer, a fermented beverage, contains rich nutritional components and has the potential to serve as a functional supplement with properties such as redox, anti-inflammatory, and anticarcinogenic effects. Hop derivatives in beer brewing provide potent antioxidants and immune response modulators.
Article
Food Science & Technology
Jiaqi Yu, Jun Wang, Ting Xia, Xiaodong Zhang, Beibei Geng, Zhuohan Wang, Yuan Meng, Junhong Yu, Shuxia Huang
Summary: Beer is a fermented beverage that contains bioactive substances, such as polyphenols and melanoidins, which have antioxidant properties. Different Chinese commercial beers were analyzed, and it was found that dark beer had the highest content of total phenols and flavonoids, as well as the highest antioxidant activity. The antioxidant activity was significantly correlated with the total phenol and flavonoid content in the beer. In addition, high molecular weight fractions of the beer had higher levels of total phenols and flavonoids, compared to low molecular weight fractions.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Engineering, Chemical
Mihaela Mirela Bratu, Semaghiul Birghila, Antoanela Popescu, Bogdan-Stefan Negreanu-Pirjol, Marius Radu, Corina Birghila
Summary: The study found considerable variations in total polyphenol content, individual phenolic contents, and antioxidant activity among 10 commercial lager beer brands produced in Romania. Statistical analysis indicated significant differences in antioxidant activity levels detected using different methods and across different packaging materials.
Article
Biochemistry & Molecular Biology
Anna Julia Elias, Lajos Balogh, Tomas Branyik, Erzsebet Mak, Eva Csajbokne Csobod, Marta Veresne Balint, Csilla Benedek
Summary: The study aimed to investigate the antitumorigenic potential of a xanthohumol-enriched beer. The results showed that adding xanthohumol to beer did not have a protective effect on tumor growth or enhance plasma antioxidant capacity. However, it had a less harmful effect on the liver compared to an ethanolic solution.
Article
Biochemistry & Molecular Biology
Sara Silva, Ana Isabel Oliveira, Agostinho Cruz, Rita Ferraz Oliveira, Rubim Almeida, Claudia Pinho
Summary: Craft beer is gaining popularity in Portugal. This research assessed the physicochemical parameters, total phenolic content, and antioxidant capacity of Portuguese craft beers and raw materials used in beer production. The study found that craft beers had higher phenolic content and antioxidant activity. Raw materials may influence the antioxidant activity of the resulting beer.
Article
Chemistry, Multidisciplinary
Darijo Sibalic, Mirela Planinic, Anita Juric, Ana Bucic-Kojic, Marina Tisma
Summary: This study found that phenolic compounds in beer can directly influence the taste and quality of beer, and the choice of hops is crucial for the quality and shelf life of beer.
Review
Biotechnology & Applied Microbiology
Luis F. Guido, Ines M. Ferreira
Summary: Delaying flavour staling is a significant challenge for brewers, and choosing the right raw materials, especially malting barley, is crucial. The presence of pro-oxidant and antioxidant activities in malting barley and the malting process can affect beer stability. Various compounds in malt, derived from barley or formed during malting, play a significant role in brewing through their antioxidant properties.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Idolo Tedesco, Carmela Spagnuolo, Stefania Bilotto, Angelo A. Izzo, Francesca Borrelli, Daniela Rigano, Maria Russo, Fabrizio Tarricone, Gian Luigi Russo
Summary: Experimental and clinical studies have shown that moderate consumption of beer can have health benefits due to the presence of bioactive compounds such as polyphenols, vitamins, and fibers. A new beverage, Aliophen(R), based on barley malts and hops, has been designed with a high polyphenolic content. Research has demonstrated that Aliophen(R) has antioxidant properties and can potentially prevent colon cancer in animal models.
Article
Chemistry, Analytical
Jan Rozsypal, Juraj Sevcik, Zdenka Bartosova, Barbora Papouskova, David Jirovsky, Jan Hrbac
Summary: In this study, microdialysis coupled with amperometry was used for the analysis of beers, with electrode fouling effectively removed by electrode regeneration and sample cleanup. The method was found to be suitable for quantifying the antioxidant capacities of beers.
MICROCHEMICAL JOURNAL
(2022)
Article
Food Science & Technology
Lucia Blsakova, Tomas Gregor, Matej Mestanek, Ludek Hrivna, Vojtech Kumbar
Summary: The aim of this study was to observe the effect of unconventional malts on wort viscosity in beer production. The study found that the dynamic viscosity values were significantly higher than previous studies, and the breakdown of carbohydrates led to a decrease in viscosity. The black barley malt had higher viscosity compared to light barley malt, and unconventional malts were more difficult to filter.
Article
Food Science & Technology
Jiangqi Yao, Zhiyuan Ma, Yuxuan Wang, Yutang Wang, Lijun Sun, Xuebo Liu
Summary: The addition of dandelion to craft beer was found to alter its physiochemical properties, increase antioxidant activity, and inhibit xanthine oxidase production without significantly affecting its appearance, carbonation, aroma, or taste.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Rafal Wolosiak, Paulina Pakosz, Beata Druzynska, Monika Janowicz
Summary: This study aimed to analyze the antioxidant properties of coffee infusions, and it was found that more phenolic compounds were extracted in coffee prepared by pressure methods. Espresso showed higher antioxidant activity and greater ability to quench free radicals. The degree of roasting also had an effect on the antioxidant activity of the coffee, and different preparation methods showed variations in the types of antioxidants.
APPLIED SCIENCES-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Claudia Marques, Liliana Dinis, Ines Barreiros Mota, Juliana Morais, Shamila Ismael, Jose B. Pereira-Leal, Joana Cardoso, Pedro Ribeiro, Helena Beato, Mafalda Resende, Christophe Espirito Santo, Ana Paula Cortez, Andre Rosario, Diogo Pestana, Diana Teixeira, Ana Faria, Conceicao Calhau
Summary: This study suggests that consuming beer can positively modulate gut microbiota, and this effect is independent of alcohol and may be mediated by beer polyphenols.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Electrochemistry
Nikola Tasic, Leticia Cavalcante, Elenice Deffune, Marcio Sousa Goes, Thiago R. L. C. Paixao, Luis Moreira Goncalves
Summary: D-dimer is a clinically significant biomarker that can help guide crucial decisions for medical professionals. A new probeless and label-free DD biosensor with high linearity and low detection limits in the clinically relevant range has been developed, showing potential for point-of-care diagnostics. The sensor also demonstrates good recovery values in real whole blood samples, providing a cheap and straightforward way for semi-quantitative bedside clinical evaluation.
ELECTROCHIMICA ACTA
(2021)
Review
Chemistry, Applied
Daniel O. Carvalho, Luis F. Guido
Summary: This review examines the impact of malting and brewing on the phenolic content of barley malt and beer, suggesting methods to extract bound phenolic forms and new technological strategies to enhance the phenolic profile of beer. Further studies on the bound forms of ferulic acid in different beer styles and non-alcoholic beers are recommended.
Article
Chemistry, Analytical
Patricia Rebelo, Joao G. Pacheco, Iuliia V. Voroshylova, Andre Melo, M. Natalia D. S. Cordeiro, Cristina Delerue-Matos
Summary: In this study, an electrochemical molecularly imprinted polymer (MIP) sensor for the detection of ATV in water samples was developed. Computational studies were conducted to select a suitable functional monomer and investigate the template-monomer interaction. The sensor exhibited high sensitivity and selectivity, and was successfully applied in spiked water samples.
ANALYTICA CHIMICA ACTA
(2022)
Article
Food Science & Technology
Ines M. Ferreira, Flavia Freitas, Sara Pinheiro, Maria Filipa Mourao, Luis Ferreira Guido, Marco Gomes da Silva
Summary: Storage conditions significantly affect the chemical profile of beer, with aldehydes, furanic compounds, and esters showing increased levels in beers stored at higher temperatures. Temperature is the main parameter influencing the changes in beer chemical profile.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Analytical
Heitor Gabriel Martins Sposito, Alnilan Lobato, Nikola O. Tasic, Adriano O. Maldaner, Thiago R. L. C. Paixao, Luis Moreira Goncalves
Summary: This paper presents a highly selective molecularly-imprinted sensor to detect diltiazem in buffer and urine. The possibility of using this sensor as a forensic tool for fingerprinting street-seized cocaine samples of heterogeneous composition was investigated.
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Patricia Rebelo, Joao G. Pacheco, Iuliia V. Voroshylova, Isabel Seguro, Maria Natalia D. S. Cordeiro, Cristina Delerue-Matos
Summary: A novel molecularly imprinted polymer (MIP) was developed for selective determination of citalopram (CTL), showing excellent performance, high imprinting factor, and environmental friendliness in spiked river water samples.
Article
Chemistry, Analytical
Isabel Seguro, Patricia Rebelo, Joao G. Pacheco, Cristina Delerue-Matos
Summary: In this study, a simple, reproducible, and low-cost electrochemical molecularly imprinted polymer (MIP) sensor was developed for the detection of trazodone. By combining electropolymerization and screen-printed electrodes, the sensor can be easily prepared and used for in situ analysis with portable devices. The results showed that the MIP sensor exhibited good selectivity and detection performance for trazodone, and it was successfully applied to the detection of trazodone in tap water samples and human serum.
Article
Food Science & Technology
Ines M. Ferreira, Daniel O. Carvalho, Luis Ferreira Guido
Summary: This study evaluated the impact of different storage conditions on the generation of radicals in beer. The results showed that storage time and temperature significantly affected the oxidative stability of beer. Fresh beers, with higher levels of SO2, exhibited greater endogenous antioxidant potential. On the other hand, higher levels of radicals were observed after accelerated aging, which were attributed to the higher iron content in fresh beers. Aged beers with lower levels of SO2 and iron displayed lower endogenous antioxidant potential and lower levels of radicals after accelerated aging.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Bruna Bossard, Renata Antunes Grothe, Alisson Bezerra Martins, Alnilan Lobato, Nikola Tasic, Thiago R. L. C. Paixao, Luis Moreira Goncalves
Summary: In this proof-of-concept study, laser-pyrolyzed paper was used as supporting electrodes for the swift, impedimetric, and enzymeless detection of D-glucose using molecularly imprinted polymer. The results showed good analytical performance, reproducibility, and selectivity.
MONATSHEFTE FUR CHEMIE
(2022)
Article
Food Science & Technology
Fazia Braham, Luisa M. P. F. Amaral, Krzysztof Biernacki, Daniel O. Carvalho, Luis F. Guido, Julia M. C. S. Magalhaes, Farid Zaidi, Hileia K. S. Souza, Maria P. Goncalves
Summary: In this study, the phenolic content of Moringa oleifera leaves was qualitatively analyzed using deep eutectic solvents (DES) based on choline chloride (ChCl) with lactic acid (LA) or glycerol (GLY). High-resolution mass spectrometry was used for analysis. The study found that both DES-LA and DES-GLY were effective in extracting phenolic compounds, and ten compounds were identified. The antioxidant profile of the extracts was also studied, showing high antioxidant capacity. Films based on methylcellulose (MC) with varying amounts of DES or MO extracts were developed and characterized. The presence of MO extract and DES in the films increased flexibility but reduced mechanical and barrier resistance.
Article
Chemistry, Analytical
Karen C. A. Francisco, Alnilan Lobato, Nikola Tasic, Arnaldo A. Cardoso, Luis M. Goncalves
Summary: In this study, a method combining salting-out assisted liquid-liquid extraction (SALLE) and an electropolymerized molecularly imprinted polymer (e-MIP) was developed for the detection and quantification of HMF in coffee samples. The advantages of this method include simplicity, easy operation, good selectivity and sensitivity, low cost, and minimal use of organic solvents.
Review
Polymer Science
Suzete Almeida, Sila Ozkan, Diogo Goncalves, Ivo Paulo, Carla S. G. P. Queiros, Olga Ferreira, Joao Bordado, Rui Galhano dos Santos
Summary: The circular economy is crucial in the preparation and recycling of polymers. Various research groups have focused on developing sustainable polymers to minimize the release of toxic substances. Recent studies suggest using renewable and sustainable sources, such as biomass waste, to develop new polymeric materials. Examples include the use of polysaccharides from agro-industrial waste as antioxidants and chitosan as an antistatic agent.
Review
Biochemistry & Molecular Biology
Renato Caldevilla, Stephanie L. Morais, Agostinho Cruz, Cristina Delerue-Matos, Fernando Moreira, Joao G. Pacheco, Marlene Santos, Maria Fatima Barroso
Summary: Major depressive disorder is commonly treated with antidepressants, but some patients have adverse reactions or inadequate response to treatment. Analytical chromatographic techniques can investigate medication complications, including those associated with antidepressants, but have limitations. Electrochemical (bio)sensors have gained attention due to their cost-effectiveness, portability, and precision. They can be used to monitor antidepressant levels and provide accurate results for personalized treatment and improved patient outcomes.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Chemistry, Analytical
Patricia Rebelo, Isabel Seguro, Henri P. A. Nouws, Cristina Delerue-Matos, Joao G. Pacheco
Summary: The scarcity of clean water leads to the exploration of using treated wastewater. Monitoring campaigns have found emerging contaminants present in trace amounts, including pharmaceuticals, pesticides, and personal care products. Plasmonic sensors with molecularly imprinted polymers (MIPs) offer a potential solution for monitoring analytes in water samples, providing higher sensitivity and fast response through miniaturization. This work provides an overview of MIP-based plasmonic sensors, focusing on the fabrication/recognition procedure and the use of metals and nanomaterials to enhance sensor performance.
Review
Biotechnology & Applied Microbiology
Luis F. Guido, Ines M. Ferreira
Summary: Delaying flavour staling is a significant challenge for brewers, and choosing the right raw materials, especially malting barley, is crucial. The presence of pro-oxidant and antioxidant activities in malting barley and the malting process can affect beer stability. Various compounds in malt, derived from barley or formed during malting, play a significant role in brewing through their antioxidant properties.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
