Article
Food Science & Technology
Hua Jiang, Shengjie Tan, Ke Ning, Hao Li, Wenzhi Zhao, Ai Zhao, Hong Zhu, Shijie Wang, Peiyu Wang, Yumei Zhang
Summary: In this study, intervention with the probiotic LP N1115 in dyslipidemia patients resulted in lower levels of serum total cholesterol and apolipoprotein B, as well as improvements in glucose metabolism. Probiotic intervention also led to changes in certain components and diversity indices of the gut microbiota.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Ana Beatriz Praia, Marcos Edgar Herkenhoff, Oliver Broedel, Marcus Frohme, Susana Marta Isay Saad
Summary: This study evaluated the feasibility of producing probiotic beer using F19 and US-05 in four sour beer formulations, with F19 showing better growth in formulations without juice or bagasse, while S. mombin juice or bagasse may threaten probiotic survival. Different flavors and aroma compounds were detected.
Article
Biotechnology & Applied Microbiology
Nicoleta-Maricica Maftei, Roxana Elena Goroftei Bogdan, Monica Boev, Denisa Batir Marin, Ana Yndira Ramos-Villarroel, Alina-Viorica Iancu
Summary: This study aimed to investigate the feasibility of sea buckthorn syrup fermentation in vegetal soy drink and evaluate the fermented product. The results showed that the addition of sea buckthorn syrup and probiotics significantly improved the antioxidant capacity of the soy drink.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Bingyong Mao, Qunran Xiang, Xin Tang, Qiuxiang Zhang, Xiaoming Liu, Jianxin Zhao, Shumao Cui, Hao Zhang
Summary: This study found that Lactobacillus reuteri CCFM1175 and Lactobacillus paracasei CCFM1176 can effectively prevent CAP-induced intestinal injury and improve gastrointestinal health. By regulating the expression of TRPV1, increasing the level of short-chain fatty acids, and modulating the composition of gut microbiota, these two strains of lactic acid bacteria improve intestinal structure, reduce inflammation, and enhance anti-inflammatory capacity.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biochemistry & Molecular Biology
Bogdan Goranov, Desislava Teneva, Rositsa Denkova-Kostova, Vesela Shopska, Nadia Oulahal, Zapryana Denkova, Georgi Kostov, Pascal Degraeve, Rafael Pagan
Summary: The study found that chocolate mousse can serve as a good medium for delivering probiotic bacteria and inhibiting the growth of foodborne pathogens.
Article
Biochemistry & Molecular Biology
Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Xiaodan Xu, Yuqing Lin
Summary: The EPS derived from Lactobacillus pentosus strain YY-112 has beneficial effects on the intestinal microbiota and short-chain fatty acid production, making it a potential probiotic strain.
Article
Biochemistry & Molecular Biology
Takahiro Yamazaki, Sayuri Yamada, Konomi Ohshio, Miho Sugamata, Yuji Morita
Summary: Lactobacillus paracasei KW3110 has anti-inflammatory effects and prevents inflammatory stress-induced mitochondrial damage by promoting IL-10 production in mouse macrophages.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Katarzyna Petka, Pawel Sroka, Tomasz Tarko, Aleksandra Duda-Chodak
Summary: Under specific conditions, Lactobacillus acidophilus LA-5 has the ability to degrade acrylamide, but this capability disappears under certain conditions. Additionally, the presence of acrylamide in milk can modulate the bacteria metabolism.
Article
Pharmacology & Pharmacy
Giuseppe Esposito, Chiara Corpetti, Marcella Pesce, Luisa Seguella, Giuseppe Annunziata, Alessandro Del Re, Martina Vincenzi, Roberta Lattanzi, Jie Lu, Walter Sanseverino, Giovanni Sarnelli
Summary: The newly designed PEA-producing probiotic showed therapeutic potential in inhibiting colonic inflammation and restoring tight junction protein expression in a mouse model of CDI.
FRONTIERS IN PHARMACOLOGY
(2021)
Article
Food Science & Technology
Pilar Soengas, Pablo Velasco, Juan Carlos Fernandez, Maria Elena Cartea
Summary: This study compared the phytochemical potential of different brassicas, finding that tops had higher glucosinolates content while leaves had more phenolic compounds. It suggests that consumption of both leaves and tops is complementary, providing different types of compounds for nutrition. Local varieties of brassicas are interesting due to their high GSLs and phenolic content, making them potentially beneficial for human health when included in the diet.
Article
Microbiology
Zsolt Boros, Mihai Horia Baies, Dan Cristian Vodnar, Calin Mircea Gherman, Silvia-Diana Borsan, Anamaria Cozma-Petrut, Menelaos Lefkaditis, Adriana Gyorke, Vasile Cozma
Summary: This study evaluated the antiparasitic effect of Lactobacillus casei ATCC 393 and L. paracasei CNCM on mice infected with Trichinella britovi. The results showed that treatment with these probiotics significantly reduced the number of adult parasites in the intestines of the mice. Female mice had better response to L. paracasei CNCM treatment compared to males.
Article
Biotechnology & Applied Microbiology
Xingxiu Zhao, Shilu Li, Yuanhao Liu, Yiguo He, Rong Hu, Jiao Yang, Qi Wang
Summary: Fermentation by Lactobacillus paracasei showed significant effects on pH reduction, increase in free amino acid content, improvement of texture and organoleptic quality, enhancement of tenderness, and increase in volatile flavor compounds of spicy rabbit meat. Fermentation also led to changes in microstructure, creating a more tender meat and a wider range of flavor compounds.
BIOPROCESS AND BIOSYSTEMS ENGINEERING
(2022)
Article
Food Science & Technology
Wu Qinghang, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Ting Li, Chengyun He, Shengming Zhao, Daqun Liu
Summary: Vegetables from the Brassica species contain glucosinolates (GLSs) which can be transformed into health-promoting isothiocyanates (ITCs) during fermentation. This study investigated the changes in GLSs, formation of breakdown products, and shifts in physicochemical parameters, bacterial communities, and myrosinase activities during the fermentation of cauliflower and broccoli from the Brassica species. The results showed that fermentation led to the degradation of GLSs and the accumulation of functional degradation products.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Noorshafadzilah Talib, Nurul Elyani Mohamad, Swee Keong Yeap, Chai Ling Ho, Mas Jaffri Masarudin, Suraini Abd-Aziz, Mira Nadiah Mohd Izham, Muganti Rajah Kumar, Yazmin Hussin, Noorjahan Banu Alitheen
Summary: This study evaluated the anti-diabetic potential of the isolated L. paracasei from Malaysian water kefir grains and found that it alleviated T2DM by regulating gene expression, suggesting its potential as a dietary supplement for T2DM.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Article
Biotechnology & Applied Microbiology
Jinghua Yang, Jing Wang, Zhangping Li, Xuming Li, Zhesi He, Lili Zhang, Tongyun Sha, Xiaolong Lyu, Sheng Chen, Yuanguo Gu, Zaiyun Li, Zhongyuan Hu, Hongju He, Ian Bancroft, Mingfang Zhang
Summary: This study sequenced the genomes of vegetable and oilseed Brassica juncea, revealing structural variations and genetic loci associated with stress responses. Additionally, two major loci responsible for glucosinolates biosynthesis were identified, providing valuable information for polyploidy genome evolution studies and genomic selections for crucial traits.
PLANT BIOTECHNOLOGY JOURNAL
(2021)
Article
Chemistry, Applied
Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Ruud Verkerk, Matthijs Dekker, Jian Lyu, Xinye Wu
Summary: The study optimized high-pressure homogenization parameters for not-from-concentrate combined peach and carrot juices using factor analysis and analytic hierarchy process methods. The best quality combined juice was at 250 MPa, 1 pass, and 25 degrees C, based on nutrition- and sense-oriented models. Back propagation neural network (BPNN) models were more accurate in predicting antioxidant capacities of the combined juice compared to stepwise linear regression, with <= 5% relative errors in BPNN prediction model.
Article
Food Science & Technology
Jianing Liu, Dazhi Liu, Jinfeng Bi, Xuan Liu, Ying Lyu, Ruud Verkerk, Matthijs Dekker
Summary: The study highlighted the importance of optimizing centrifugal speed and duration of digesta in obtaining the micelle fraction during in vitro digestion; Different digesta require different centrifugal parameters to obtain the bioaccessible fraction; A prediction model based on the properties of intestinal digesta was developed to determine the optimal centrifugation speed/time.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agricultural Economics & Policy
Femke Damen, Ruud Verkerk, Bea Steenbekkers
Summary: Adolescents prioritize taste over healthiness when choosing snacks, and have limited awareness and importance of naturalness and sustainability in their snack choices. They perceive natural products to be healthier than non-natural products.
BRITISH FOOD JOURNAL
(2022)
Article
Microbiology
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Palmira De Bellis, Stella Lisa Lonigro, Paola Lavermicocca, Florence Postollec, Francesca Valerio
Summary: This study determined the growth parameters of four Lacticaseibacillus paracasei strains and developed models to predict their growth in cabbage. The study demonstrates the potential of predictive microbiology in optimizing food fermentation processes.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Fernande G. Honfo, Euloge C. Togbe, Matthijs Dekker, Noel Akissoe
Summary: The study found that the ripening stage, storage method, and duration can affect the proximal composition and functional properties of plantain flour. Semi-ripe plantain flour is suitable for formulations requiring low viscosity, and it is recommended to store plantain flour in opaque containers to maintain its original quality.
FOOD SCIENCE & NUTRITION
(2022)
Article
Agronomy
Francesca Casella, Maurizio Vurro, Francesca Valerio, Enrico Vito Perrino, Giuseppe N. Mezzapesa, Angela Boari
Summary: The study showed that thirteen essential oils extracted from wild Lamiaceae species have herbicidal activity against different plant seeds and leaves. One of the oils from Thymbra capitata inhibited cress germination and reduced chlorophyll and carotenoid content in lambsquarters leaves. Some oils also inhibited tomato radicle elongation and broomrape seed germination. Certain components of the oils, such as alpha-terpinene and p-cymene, were correlated with the inhibition of seed germination and radicle elongation. These findings suggest that these essential oils or their components could be potential herbicides and contribute to new weed control strategies.
Article
Food Science & Technology
Mariaelena Di Biase, Yvan Le Marc, Anna Rita Bavaro, Stella Lisa Lonigro, Michela Verni, Florence Postollec, Francesca Valerio
Summary: The application of mathematical modeling in studying sourdough fermentation processes can help optimize the conditions necessary for the growth and metabolism of lactic acid bacterial strains. In this study, the growth parameters and metabolite patterns of Lactiplantibacillus plantarum ITM21B in liquid sourdough were determined, and a predictive model was developed to simulate the strain's performance under different scenarios.
Article
Food Science & Technology
Hulya Cakmak, Matthijs Dekker
Summary: This study focuses on optimizing the alkali extraction process of lignocellulosic fiber from parsley stalks. The extracted fiber is used as a filler in composite films. The optimal extraction conditions were determined as 2% alkali concentration, sample:alkali ratio of 0.0276, and extraction temperature of 40 degrees C. The addition of the optimized extract improved the water vapor permeability and optical properties of the composite films.
Review
Food Science & Technology
Li Wang, Matthijs Dekker, Jenneke Heising, Liming Zhao, Vincenzo Fogliano
Summary: Antimicrobial agents are safe preservatives that protect food from microbial spoilage and extend shelf life. The effectiveness of these agents is influenced by factors such as chemical features, storage environments, delivery methods, and diffusion in foods. This review focuses on the impact of the food matrix, including components and (micro)structures, on the activities of antimicrobial agents. It summarizes recent studies on the effects of food structure on the growth of microorganisms and proposes mechanisms underlying the loss of antimicrobial activity in foods. Additionally, strategies and technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Anna Elena Kolbaum, Irmela Sarvan, Nadiya Bakhiya, Markus Spolders, Robert Pieper, Jens Schubert, Christian Jung, Christin Hackethal, Christian Sieke, Karl-Hermann Gruenewald, Oliver Lindtner
Summary: The German Total Diet Study found that organically produced foods tend to have higher copper levels compared to conventionally produced foods. The study also revealed that grains and grain-based products are the main contributors to copper intake for all age groups. Children had copper exposure above the acceptable daily intake (ADI) set by the European Food Safety Authority (EFSA), but this is not a concern due to higher requirements related to growth. Adults who frequently consume mammalian liver or take copper-containing dietary supplements exceed the ADI.
FOOD AND CHEMICAL TOXICOLOGY
(2023)
Article
Chemistry, Applied
Matthias Renz, Matthijs Dekker, Sascha Rohn, Franziska S. Hanschen
Summary: Brassica vegetables, rich in glucosinolates (GLSs), have health benefits due to the breakdown of GLSs into isothiocyanates. This study found that the heat stability and conversion of GLSs to nitriles in vegetable broths were influenced by vegetable type and plant matrix concentration. The redox status of the matrix, with H2S as an important factor, also played a role in these processes.
Article
Food Science & Technology
Krisztina Rita Dornyei, Ilke Uysal-Unalan, Victoria Krauter, Ramona Weinrich, Loredana Incarnato, Igor Karlovits, Giancarlo Colelli, Polymeros Chrysochou, Margaret Camilleri Fenech, Marit Kvalvag Pettersen, Elena Arranz, Begonya Marcos, Valeria Frigerio, Annalisa Apicella, Selcuk Yildirim, Fatima Pocas, Matthijs Dekker, Lahti Johanna, Veronique Coma, Milena Corredig
Summary: Redesigning food packaging solutions to be more sustainable is a difficult task due to the complexity of the entire food value chain. This work aims to provide an overview of sustainable food packaging terms and definitions, and proposes an updated definition that is specific to food packaging and easily understandable by all stakeholders. The holistic approach considers all aspects of the food-packaging unit, including food safety and functionality, while addressing challenges along the supply chain. The goal is to develop a sustainable food packaging solution that is contextual, suboptimal, and constantly validated.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Chemistry, Applied
Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Jian Lyu, Meng Liu, Ruud Verkerk, Matthijs Dekker, Vincenzo Fogliano
Summary: The effects of polygalacturonase (PG) treatment on carotenoid absorption upon digestion of combined peach and carrot juice (CJ) were investigated. The results showed that PG treatment reduced particle diameter and viscosity of CJ, and increased total carotenoid bioaccessibility. The presence of emulsion did not significantly affect the bioaccessibility of carotenoids, and xanthophylls had higher bioaccessibility than carotenes.
Article
Food Science & Technology
F. G. Honfo, E. C. Togbe, M. Dekker, N. Akissoe, B. C. Ahohuendo
Summary: Plantain flour is a promising functional ingredient in the food industry, with different functional properties and nutritional compositions. Flours from different plantain cultivars have varied physicochemical and functional properties, making them suitable for various food domains.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Oluranti M. Lawal, Vincenzo Fogliano, Imke Rotte, Tayo N. Fagbemi, Matthijs Dekker, Anita R. Linnemann
Summary: This study explored the fortification of yellow cassava flour with leafy vegetable powders to develop spaghetti-like pasta products. The addition of leafy vegetable powder enhanced the nutritional quality of the products, increasing protein, fiber, beta-carotene, iron, and zinc content. The inclusion of vegetables also improved the retention of micronutrients during cooking and reduced the glycemic index of the fortified pasta.
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)
