Article
Food Science & Technology
Mohamad Djali, Kimberly Santasa, Rossi Indiarto, Edy Subroto, Fetriyuna Fetriyuna, Elazmanawati Lembong
Summary: Cocoa bean shell (CBS), a by-product from cocoa processing, was studied in several cocoa industries in Indonesia. The research found that roasted Criollo cocoa pods in the Kendeng Lembu cocoa industry had higher ash and protein content, as well as higher concentration of bioactive substances.
Article
Food Science & Technology
Santhust Kumar, Roy N. D'Souza, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert, Marc-Thorsten Huett
Summary: This article illustrates how network science can be used to support food fingerprinting and food authenticity research. By analyzing a large dataset of cocoa samples, researchers were able to create correlation networks that indicate the fermentation and processing stage as well as the origin country of the cocoa samples.
NPJ SCIENCE OF FOOD
(2022)
Article
Food Science & Technology
Harald Rohm, Christian Musch, Birgit Boehme, Tobias Lohmueller, Doris Jaros
Summary: In addition to flavor compounds and color formation, conventional hot-air roasting significantly reduces the microbial load of fermented cocoa beans. This study found that applying thermal impact in a refiner conche during the treatment of cocoa nibs can contribute to decontamination, as well as result in particle size distributions suitable for further processing.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Chemistry, Applied
Zeynep Ozlem Cinar, Maria Atanassova, Tugba Boyunegmez Tumer, Gianluca Caruso, Gizem Antika, Somesh Sharma, Javad Sharifi-Rad, Raffaele Pezzani
Summary: Cocoa, derived from the seeds of Theobroma cacao L., is rich in phytochemicals and has various health benefits such as antioxidant, anti-inflammatory, and anti-cancer properties. The cocoa bean shell, a by-product of cocoa preparation, is also gaining attention for its high content of phytochemicals.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Agricultural Engineering
Samuel O. Thompson, Sarah L. Rough
Summary: The densification of cocoa bean shells into pellets was studied to evaluate their potential as a bioenergy source. Results showed that reducing particle size and adding bentonite clay were necessary for producing high-quality pellets, while water or magnesium stearate addition could decrease pellet strength.
BIOMASS & BIOENERGY
(2021)
Article
Green & Sustainable Science & Technology
Veronika Barisic, Jovana Petrovic, Ivana Loncarevic, Ivana Flanjak, Drago Subaric, Jurislav Babic, Borislav Milicevic, Kristina Doko, Marijana Blazic, Durdica Ackar
Summary: The study explored the use of untreated and treated cocoa shells in chocolate production, finding that untreated shells provided better physical properties than treated shells. The addition of cocoa shells resulted in softening and darkening of chocolates, which could have a positive impact on consumers, but negatively affected particle size distribution and rheology. Further research is needed to address these issues.
Article
Agricultural Engineering
Samuel Kofi Tulashie, Daniel Dodoo, Godfred Appiah, Francis Kotoka, Kingsley Enoch Adukpoh
Summary: This study extracted and characterized oil from Ghana cocoa beans, finding it suitable for industrial applications with high stability and acceptable chemical properties. Kinetic and thermodynamic models showed the extraction process followed first-order kinetics and favored a forward, irreversible, endothermic, and spontaneous extraction.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Polymer Science
Amalie Younes, Salwa Karboune, Lan Liu, Eugenio Spadoni Andreani, Sarah Dahman
Summary: Cocoa bean shells were found to be a rich source of carbohydrates, protein, ash, and polyphenols. Cell wall polysaccharides, mainly composed of pectic polysaccharides and hemicellulosic polysaccharides, were extracted and showed prebiotic activity similar to or greater than inulin and rhamnogalacturonan. The short-chain fatty acid profiles were characterized by high amounts of lactic acid, followed by acetic and propionic acid.
Article
Multidisciplinary Sciences
Mauricio Moreno-Zambrano, Matthias S. Ullrich, Marc-Thorsten Huett
Summary: This study focused on mathematical modeling of cocoa bean fermentation, revealing the importance of fermentation mechanisms and parameters for quality control. The results supported biochemical mechanisms such as consumption of fructose by lactic acid bacteria and production of acetic acid by yeast, while showing the sensitivity of model parameters to factors like cocoa bean variety, temperature control, and container material. The findings suggest that mathematical modeling could serve as an alternative to traditional chemical fingerprinting for interpreting fermentation data.
ROYAL SOCIETY OPEN SCIENCE
(2022)
Article
Food Science & Technology
Marta Sanchez, Pedro Ferreira-Santos, Joana S. Gomes-Dias, Claudia Botelho, Amanda Laca, Cristina M. R. Rocha
Summary: Cocoa bean shell (CBS), a by-product of the chocolate industry, was used as a substrate for the sustainable recovery of bioactive compounds using ohmic heating. Experimental design optimization resulted in maximum extraction of antioxidant phenolic compounds at 67 degrees C, 50 min and 44% ethanol (v/v). The use of ohmic heating increased the extraction of bioactive phenolic compounds and chemical antioxidant activity compared to conventional process.
Article
Chemistry, Applied
Pawel J. Andruszkiewicz, Marcello Corno, Nikolai Kuhnert
Summary: Modern statistical methods, such as the design of experiments and response surface methodology, were used to establish a model of cocoa roasting and investigate the impact of different factors on relevant chemical compounds. High-quality models were validated, demonstrating good prediction accuracy and potential for optimizing processing conditions to enhance chocolate flavor.
Article
Food Science & Technology
Caroline Abballe, Fernanda Moralez Leme Gomes, Beatriz Dezembro Lopes, Ana Paula Ferreira de Oliveira, Maria Isabel Berto, Priscilla Efraim, Silvia Amelia Verdiani Tfouni
Summary: The study found that cocoa and its derived products may be contaminated by polycyclic aromatic hydrocarbons (PAHs), with higher levels of contamination in smoked samples. However, contamination levels decreased after roasting. Drying cocoa beans without smoke contact could reduce contamination, thereby reducing human exposure to potentially carcinogenic and genotoxic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Fabio Herrera-Rocha, Ana M. Leon-Inga, Jenny Lorena Aguirre Mejia, Claudia M. Rodriguez-Lopez, Maria Jose Chica, Ludger A. Wessjohann, Andres Fernando Gonzalez Barrios, Monica P. Cala, Miguel Fernandez-Nino
Summary: This study examined the metabolic composition of cocoa liquor using untargeted metabolomics and lipidomics, aiming to understand the impact of variations in key flavor and bioactive compounds during cocoa processing on the final product. These findings are significant for re-engineering the cocoa post-harvesting process.
Article
Food Science & Technology
Xuelian Sun, Bo Zhang, Jiajia Han, Changqing Wei, Wenyu Liu
Summary: Roasting of flaxseeds significantly affects the volatile compounds and nutritional components of flaxseed oil (FSO). The roasting time has a stronger impact on the volatile composition of FSO compared to the roasting temperature. Understanding the changes in FSO during the roasting process is important for improving its aroma and guiding the production of FSO in the food industry.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Stefan Spreng, Ania Schaerer, Luigi Poisson, Matthieu Chaumonteuil, Frederic Mestdagh, Tomas Davidek
Summary: Through biomimetic experiments, the non-volatile reaction products formed during the early stage of coffee roasting were studied, with thorough analysis using liquid chromatography-mass spectrometry techniques revealing a variety of pyrazine structures for the first time. The predominant precursors and formation pathways were identified, enhancing the understanding of Maillard reaction mechanisms.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Nutrition & Dietetics
Grazyna Budryn, Iwona Majak, Joanna Grzelczyk, Dominik Szwajgier, Alejandro Rodriguez-Martinez, Horacio Perez-Sanchez
Summary: Low acetylcholine level caused by high acetylcholinesterase (AChE) activity is a symptom of Alzheimer's disease (AD). AChE inhibitors, used in AD treatment, can lead to a cholinergic crisis with prolonged use. It is important to find safe natural AChE inhibitors. This study analyzed the inhibitory effect of 16 hydroxybenzoic acids on AChE using calorimetry and docking simulation. All tested compounds showed inhibition of ACh hydrolysis, with methyl syringinate exhibiting the best performance as a competitive inhibitor at the catalytic site. The tested compounds also interacted with binding sites known to block beta-amyloid plaques formation. The results indicate that the tested hydroxybenzoic acids have reversible and non-toxic effects, with activity at physiological concentrations.
Article
Chemistry, Applied
Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska-Wojcik, Grazyna Budryn, Malgorzata Zaklos-Szyda, Bozena Sosnowska
Summary: The aim of this study was to investigate the release of chlorogenic acids (CHAs) from coffee extracts during digestion in different sections of the gastrointestinal tract, with and without the presence of probiotics. The concentration of free CHAs was found to be the lowest in the stomach and highest in the large intestine, and probiotics significantly increased the release of CHAs, particularly in the colon. Furthermore, digested coffee extracts showed cytoprotective potential against oxidative stress.
Article
Chemistry, Applied
Joanna Grzelczyk, Petr Fiurasek, Ashok Kakkar, Grazyna Budryn
Summary: This study evaluated the thermal stability of coffee in thermally processed food and examined the heat resistance of coffee fractions with different roasting levels. It was observed that the degradation temperature of coffee ingredients depended on the roasting level and the treatment of the extracts. Monochlorogenic acids in coffee showed high antioxidant activity and fiber content.
Article
Agricultural Engineering
Joanna Oracz, Dorota Zyzelewicz, Barbara Pacholczyk-Sienicka
Summary: For the first time, this study provides a comprehensive characterization and quantification of phenolic compounds in raw and heat-treated northern red oak seeds using UHPLC-DAD-ESI-HRMS/MS. A total of 42 phenolic compounds belonging to five different groups were identified, with significant variability in composition observed among different treatment conditions. Roasting led to a reduction in total phenolic content, ellagitannins, gallotannins, and phenolic glycosides, but an increase in HBA and EA derivatives. Among the roasted samples, the highest total phenolics content was found at 185 degrees C for 25 minutes, while the lowest amounts were observed at 135 degrees C for 80 minutes.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Tomasz Piechowiak, Maciej Balawejder, Katarzyna Grzelak-Blaszczyk, Joanna Oracz, Natalia Matlok
Summary: The aim of this study was to examine the antioxidant properties of fruit jellies made from concentrated fruit juice with the addition of bioactive compounds acquired from young pine shoots. The study showed that concentrated apple juice can be a good extractant of bioactive ingredients contained in young pine shoots. The jellies made from the extract showed high antioxidant activity which was closely correlated with the amount of raw material used.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Stanislaw Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul, Dorota Zyzelewicz
Summary: The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber in nut-based bars. Bars with 30% cricket flour had the highest amount of these compounds, and bars with buffalo worm flour had the greatest consumer acceptance. Both bars and raw materials were characterized by high biological value protein and a high percentage of cis linoleic acid. Instrumental analysis revealed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.
Article
Biochemistry & Molecular Biology
Kamila Kulbat-Warycha, Joanna Oracz, Dorota Zyzelewicz
Summary: The aim of this study was to verify various extraction methods and optimize the extraction yield and concentration of polyphenols in Plectranthus barbatus extracts. The results showed that ultrasound-assisted extraction was the most effective method for extracting polyphenols, and ethanol was a better extractant than distilled water in terms of antioxidant capacity and polyphenol concentration.
Editorial Material
Biochemistry & Molecular Biology
Dorota Zyzelewicz, Joanna Oracz
Article
Biochemistry & Molecular Biology
Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Zyzelewicz
Summary: The study investigated the effects of roasting temperatures and times on the bioactive compounds, antioxidant potential, physicochemical properties, and taste characteristics of northern red oak seeds. The results showed that roasting significantly influenced the composition of bioactive components in the acorns. Higher roasting temperatures resulted in a decrease in total phenolic compound content and an increase in melanoidin content. Both unroasted and roasted acorn seeds exhibited high antioxidant activity. However, increasing roasting temperatures generally led to a decrease in antioxidant capacity. Additionally, thermal processing contributed to the development of color, reduction of bitterness, and improvement in taste of the final products.
Article
Biochemistry & Molecular Biology
Dorota Gumul, Joanna Oracz, Stanislaw Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk
Summary: Edible insects are a new and functional source of nutrients that can help combat nutritional deficiency problems. This study evaluated the antioxidant potential and bioactive compounds of nut bars with the addition of three different edible insects. The results showed that adding 30% insect flour significantly increased antioxidant activity and the content of certain bioactive compounds, such as 2,5-dihydrobenzoic acid and chlorogenic acid. Additionally, the addition of insect flours enriched the bars with valuable phytosterols and resulted in sensory attribute changes.
Article
Biochemistry & Molecular Biology
Joanna Oracz, Stanislaw Kowalski, Dorota Zyzelewicz, Gabriela Kowalska, Dorota Gumul, Kamila Kulbat-Warycha, Justyna Rosicka-Kaczmarek, Anna Brzozowska, Aleksandra Grzegorczyk, Anna Areczuk
Summary: The aim of this study was to investigate the effects of different microwave-assisted extraction (MAE) conditions on the efficiency of phenolic compounds extraction from Scutellaria species. The extracts were examined for total phenolic content, antioxidant and anti-inflammatory activity. The phenolic profile of the extracts was characterized using UHPLC-DAD/ESI-HRMS/MS. The results showed that the extraction conditions significantly influenced the phenolic content and biological activity of the extracts.
Article
Biochemistry & Molecular Biology
Joanna Grzelczyk, Ilona Galazka-Czarnecka, Joanna Oracz
Summary: This study evaluated the nutrient composition, including fat, total phenolic compounds, vitamins, and antioxidant properties, of four species of freeze-dried edible insects (Alphitobius diaperinus Panzer, Gryllus campestris, Tenebrio molitor, Chorthippus biguttulus) and their potential inhibitory effect on acetylcholinesterase (AChE). The study also aimed to obtain olive oil enriched with edible insects, which showed high affinity to AChE and increased levels of vitamin C and B vitamins.
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)