Article
Food Science & Technology
Xiyu Li, Jie Gao, Jesus Simal-Gandara, Xianghong Wang, Giovanni Caprioli, Si Mi, Yaxin Sang
Summary: This study aimed to elucidate the mechanism by which Lactobacillus acidophilus CH-2 improves enzymatic browning of pear juice. The fermentation by CH-2 reduced browning in both browning models, likely due to the production of metabolites with strong antioxidant activity and the degradation of browning products during fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Acoustics
Arun Kumar Gupta, Partha Pratim Sahu, Poonam Mishra
Summary: In this study, sonication assisted debittering of pomelo fruit juice was conducted, revealing a significant impact on the chemical, phytochemical and volatile composition of the juice. Sonication also resulted in improved enzymatic activity and weakened C-O bonds in naringin. Additionally, flavor compounds in the juice were enhanced by the sonication-assisted enzyme treatment.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Agronomy
Meiying He, Yijie Zhou, Hong Zhu, Yueming Jiang, Hongxia Qu
Summary: This study analyzed the metabolites and gene expression in litchi pericarp at different color stages and found that the significant decrease in flavonoid content may be the main cause of brown color formation. In addition, different types of anthocyanins and the accumulation of phytohormones were identified. These findings provide an important foundation for further research on browning prevention and better utilization of litchi pericarp.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Review
Plant Sciences
Susan Lurie
Summary: Peaches and nectarines are temperate climate stone fruits that should be stored at 0 degrees C to prevent chilling injury. Chilling injury includes dry, mealy, wooly fruits, hard-textured fruits with no juice, flesh browning, and flesh bleeding. Genetic factors, as well as early season and white-fleshed fruits, contribute to the susceptibility of these disorders. Proteomic studies reveal a decrease in ethylene synthesis proteins in cold compromised fruits, affecting cell wall and volatile changes. Metabolomic studies show the role of sugars, sucrose, raffinose, galactinol, and glucose-6-phosphate in protecting against chilling injury. Stress proteins increase in both fruits with or without chilling injury, but are higher in damaged fruits. Amino acid changes are inconsistent among studies, while lipid species changes may correlate with sensitivity or resistance to chilling injury.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Physics, Fluids & Plasmas
Vladimir P. Zhdanov
Summary: In biofluids, nanoparticles are surrounded by a protein corona, which is a nanometer-thick layer of proteins. The late stage of this process involves replacing proteins on the nanoparticle with new ones. This protein exchange can occur through coordinated replacement of attached proteins. A kinetic model based on the relationship between activation energies and protein binding energies was used to calculate the kinetics of protein exchange. The distribution of proteins in solution did not significantly affect the kinetics.
Article
Engineering, Chemical
Wenyang Tang, Jinfeng Wang, Wenli Bai, Rangam Rajkhowa, Daiqi Li, Bin Tang, Xungai Wang, Weilin Xu
Summary: In this study, waste dyed wool was transformed into wool powder through mechanical pulverization, which demonstrated excellent adsorption capacity and coloring performance. The WP milled for 6 h showed the highest odor ammonia adsorption capacity and removal rate, and its coating on cotton fabrics significantly improved their deodorizing properties and color.
Article
Chemistry, Applied
Zijing Xu, Zihan Yang, Junfu Ji, Yao Mou, Fang Chen, Zhiyong Xiao, Xiaojun Liao, Xiaosong Hu, Lingjun Ma
Summary: Non-enzymatic browning is a major issue in the juice industry. The study investigates polyphenol-mediated non-enzymatic browning and its inhibition in apple juice. Epicatechin, catechin, chlorogenic acid, and caffeic acid are strongly correlated with browning. Glutathione is found to effectively inhibit browning compared to ascorbic acid and oxygen blocking methods.
Review
Agronomy
Susan Lurie
Summary: Peaches and nectarines are temperate climate stone fruit that should be stored at 0 degrees C to prevent ripening. Extended cold storage can lead to chilling injury, causing symptoms like dry, hard-textured, browning, and bleeding flesh, influenced by genetic factors. Genomic studies aim to identify genes responsible for these chilling injury symptoms.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Yuanyuan Zhu, Min Zhang, Arun S. Mujumdar, Yaping Liu
Summary: Fruit juices are a valuable source of nutrients, but improper processing methods can lead to browning reactions. The development of non-thermal processing techniques is important to meet consumer demands.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
An Li, Jie Zhao, Jialin Xi, Xusheng Yang, Xinxin Jin, Qiusheng Chen, Ligang Pan
Summary: The study used stable isotope data and multielement analysis to effectively distinguish peach samples from different regions and reveal variations in geographical origins. Principal component analysis and discriminant analysis showed that H and O isotope ratios are key factors in discriminating the geographical origins of peaches.
Article
Food Science & Technology
Rui-li Zhang, Meng-Meng Zhang, Yun-Feng Pu, Li-Xia Zhu
Summary: This study investigated the evolution of nonenzymatic browning (NEB) during Msalais production, and identified the major factors and influences of NEB. The findings are important for controlling NEB in the process of Msalais production and improving wine quality.
FOOD SCIENCE & NUTRITION
(2022)
Article
Environmental Sciences
Kenza Bahsaine, Mohamed El Mehdi Mekhzoum, Hanane Benzeid, Abou el kacem Qaiss, Rachid Bouhfid
Summary: A chelating ion exchanger was developed by functionalizing Merrifield resin with diethylenetriamine (DETA) to selectively remove Cr (III) from synthetic phosphoric acid solution. The functionalization of the grafted Merrifield resin was confirmed through Fourier-transform infrared spectroscopy and Scanning electron microscopy. Batch shaking adsorption tests showed that higher adsorption of Cr (III) was achieved with increased contact time and decreased metal ion concentration, while temperature variation had minimal effect. The functionalized Merrifield resin exhibited potential as a promising adsorbent for Cr (III) adsorption from synthetic phosphoric acid medium.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Chemistry, Applied
Yaoyao Zhao, Congcong Song, David A. Brummell, Shuning Qi, Qiong Lin, Yuquan Duan
Summary: The treatment with jasmonic acid can alleviate internal flesh browning of peach fruit during cold storage without inhibiting softening, while increasing ethylene production and maintaining soluble sugar content. This enhances chilling tolerance by regulating ethylene and sugar metabolism.
Article
Materials Science, Multidisciplinary
Nicoleta Mirela Marin, Ioana Stanculescu
Summary: The research developed a new specific adsorption method for the removal of two anesthetic drugs from aqueous solutions, and successfully recovered high-performance materials loaded with As(V), Cd(II), and Pb(II) metallic ions. The study demonstrated efficient removal of hazardous metal ions from synthetic waters, with the XAD7HP-PHA resin exhibiting high affinity for As(V) and selective removal of Cd(II) and Pb(II), while XAD7HP-LID resin showed complete removal of Pb(II) and selective removal of Cd(II) across a range of metal cations mixtures studied.
MATERIALS CHEMISTRY AND PHYSICS
(2022)
Article
Agronomy
Yongchao Zhu, Ke Wang, Chunxia Wu, Yuantong Hao, Bo Zhang, Don Grierson, Kunsong Chen, Changjie Xu
Summary: Peach fruit is susceptible to postharvest chilling injury during long-term cold storage, with more severe injury occurring at lower storage temperatures. Impairment of ethylene production and softening is greater at 0 and 5 degrees C, associated with lower expression levels of critical genes. Changes in DNA methylation levels in different genomic regions are found to regulate gene expression related to chilling injury, contributing to the development of temperature-dependent injury in postharvest peach fruit.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Josep Conde, Jordi Pagan
Article
Food Science & Technology
A. Garvin, P. E. D. Augusto, R. Ibarz, A. Ibarz
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
D. E. Salinas, A. Garvin, R. Ibarz, A. Ibarz
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Maha Borchani, Manel Masmoudi, Amal Ben Amira, Fatma Abbes, Hela Yaich, Souhail Besbes, Christophe Blecker, Alfonso Garvin, Albert Ibarz, Hamadi Attia
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Jordi Pagan
Article
Food Science & Technology
Milad Hadidi, Fatemeh Baradaran Khaksar, Jordi Pagan, Albert Ibarz
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Shiva Pouramin
Summary: The study optimized the extraction and enzymatic deamidation processes of EPSC protein, confirming their effects on protein structure and techno-functional properties. By optimizing process conditions, high yields and protein content were achieved with modified characteristics for potential food and pharmaceutical applications.
Article
Food Science & Technology
Jordi Pagan, Ricardo Benitez, Albert Ibarz
Summary: The study found that the emulsifying capacity and emulsion stability of in-vitro hydrolyzed protein increased at intermediate levels of hydrolysis, but decreased with higher levels of hydrolysis. Additionally, the in-vitro digestibility and angiotensin-converting enzyme (ACE) activity of the hydrolysates were significantly influenced by the degree of hydrolysis. The amino acid composition of the hydrolyzed protein was also determined in this research.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Multidisciplinary
Jimy Oblitas, Jezreel Mejia, Miguel De-la-Torre, Himer Avila-George, Lucia Segui Gil, Luis Mayor Lopez, Albert Ibarz, Wilson Castro
Summary: This study compared the effectiveness of using CNN and RBNN techniques for analyzing the microstructural elements of plant tissues, finding that classifiers based on CNN performed better in accurately distinguishing microstructural elements of vegetable foods.
APPLIED SCIENCES-BASEL
(2021)
Article
Engineering, Chemical
E. E. Badin, M. M. Mercatante, R. H. Mascheroni, R. Quevedo-Leon, A. Ibarz, P. D. Ribotta, A. R. Lespinard
Summary: A multiphysics model was used to evaluate the pasteurization of crushed tomato in glass bottles, aiming to understand the temperature profiles and quality losses during the heating and cooling stages. A finite element model was built using experimentally measured parameters and the kinetics of thermal degradation. The model was validated and the results showed that the process at 100℃ provided the highest retention of quality compared to the processes at 80℃ and 90℃.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Agronomy
Patricia Martinez, Fiorela Pena, Luis A. Bello-Perez, Hernani Yee-Madeira, Albert Ibarz, Carmen Velezmoro
Summary: This study evaluated the use of ultrasound-assisted esterification as a method for obtaining esterified starches. The results showed that ultrasound-assisted treatment can improve the degree of substitution and reaction efficiency of esterified starches, without changing the starch characteristics.
