Review
Chemistry, Applied
Qun Yu, Liuping Fan
Summary: This review discusses the influence of processing technologies on asparagus and presents novel applications to enhance the yields of bioactive substances and product quality. Various physical technologies such as ultrasound treatments and heating treatments are highlighted, along with potential future technologies to fully develop the potential of asparagus.
Article
Food Science & Technology
Raffaele Romano, Lucia De Luca, Giulia Basile, Chiara Nitride, Fabiana Pizzolongo, Paolo Masi
Summary: This study utilized green technologies to extract bioactive compounds from spent coffee grounds (SCG) using supercritical and liquid CO2. The extracts obtained showed high yields and antioxidant activity, with high contents of polyphenols and known antioxidant and antimicrobial compounds. These extracts have potential applications in the cosmetic, pharmaceutical, and food sectors.
Article
Food Science & Technology
Jun Yan, Xiaofeng Yang, Lizhong He, Zhiwu Huang, Mingfen Zhu, Linhua Fan, Han Li, Lingyun Wu, Li Yu, Weimin Zhu
Summary: This study explores the bioactive constituents in celery juice from different cultivars and compares the differences between Chinese, American, and European cultivars. The analysis shows that Chinese cultivars have more bioactive constituents, while American and European cultivars have higher juice yield. Additionally, the study also identifies specific cultivars with sweeter taste and higher antioxidant capacity. These findings provide valuable information for future research on the health benefits of celery juice and can guide production and breeding practices.
Article
Food Science & Technology
Wanlin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng, Lu Li
Summary: The study demonstrated that high pressure processing (HPP) effectively controlled microbes in pineapple fruit juice, while retaining its quality, whereas traditional thermal processing (TP) had significant impacts on the color, bioactive components, antioxidant capacity, and volatile compounds of the juice.
Article
Biochemistry & Molecular Biology
Tarik Chileh Chelh, Miguel A. Rincon-Cervera, Francisco Gomez-Mercado, Rosalia Lopez-Ruiz, Manuela Gallon-Bedoya, Mohamed Ezzaitouni, Jose L. Guil-Guerrero
Summary: This study analyzed the chemical composition and biological activities of wild asparagus shoots and found that the extracts of wild asparagus exhibited significant inhibitory effects on colon cancer cells, which could contribute to the application of wild asparagus as functional foods.
Article
Food Science & Technology
To Quyen Truong, Thu Thi Nguyen, Jwa Yeong Cho, Yun Ji Park, Jae-Hyeong Choi, Song Yi Koo, Ho-Youn Kim, Hee Guk Byun, Sang Min Kim
Summary: This study investigated the effects of different processing treatments on the nutritional and phytochemical composition of asparagus juice. The results showed that both asparagus type and processing method influenced the composition of the juice. Green asparagus had higher levels of phenolic compounds and amino acids, while white asparagus contained more protodioscin. Physical processing helped retain amino acids, thermal treatment increased phenolic and volatile organic compound contents, and enzymatic treatment optimized protodioscin extraction but reduced phenolic and amino acid contents.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Justyna Brzezicha, Daria Blazejewicz, Joanna Brzezinska, Malgorzata Grembecka
Summary: The study compared the antioxidant potential and content of biologically active substances in green coffee samples and dietary supplements based on green coffee extracts using a newly developed HPLC-CAD method. The results showed that green coffee had higher antioxidant properties compared to the supplements, with a wide range of chlorogenic acid levels found in the supplements. Additionally, some supplements did not meet the declared composition by the manufacturer.
FOOD AND CHEMICAL TOXICOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang, Weidong Cheng
Summary: This study demonstrates that fermentation with Lactobacillus plantarum LP56 can enhance the nutritional value and aroma characteristics of apricot juice. Fermented apricot juice contains more probiotics and lactic acid, with increased antioxidant capacity and decreased levels of organic acids and soluble solids.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Guisella Tobar-Bolanos, Nidia Casas-Forero, Patricio Orellana-Palma, Guillermo Petzold
Summary: Blueberries are a popular fruit known for their attractive flavor and color, as well as their health benefits attributed to a high number of bioactive compounds. The use of concentration technologies, such as freeze concentration and reverse osmosis, can help preserve the bioactive compounds in blueberry byproducts, resulting in higher-quality concentrates compared to evaporation.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Silvija Safranko, Ina Corkovic, Igor Jerkovic, Martina Jakovljevic, Krunoslav Aladic, Drago Subaric, Stela Jokic
Summary: In this study, efficient utilization and valorization of mandarin peel using innovative and green extraction techniques were investigated. Limonene was found to be the dominant volatile compound, and hesperidin was determined as the most abundant flavanon in mandarin peel. Possible by-products such as 5-hydroxymethylfurfural and chlorogenic acid were detected at higher temperatures. Antiradical activity and total phenolic content in the extracts were measured, and process optimization was performed using response surface methodology.
Article
Food Science & Technology
Hojjat Pashazadeh, Nilgun Ozdemir, Oscar Zannou, Ilkay Koca
Summary: Black rosehip vinegar has high antioxidant activity and stands out in terms of aroma compounds and functionality. The significant increase in vitamin C content in the vinegar is beneficial for human health.
Article
Food Science & Technology
Dominik Szwajgier, Ewa Baranowska-Wojcik, Bozena Sosnowska, Wirginia Kukula-Koch, Roman Paduch, Barbara Sokolowska, Adam Wasko, Ewa Solarska
Summary: The study showed that optimized high hydrostatic pressure processing can effectively eliminate microbes in beetroot/carrot juice, with complete elimination of psychrotrophic bacteria requiring processing at higher temperatures. Additionally, an increase in isobetanin, decarboxybetain, and betain content was observed in the juice after HPP at 65 degrees Celsius, while vulgaxanthin I content decreased.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xiuxiu Sun, Elizabeth A. Baldwin, John Manthey, Christina Dorado, Ted Rivera, Jinhe Bai
Summary: Research shows that short-term storage of winter melon fruit at 10 or 30 degrees Celsius for 20 days does not harm the quality and flavor of the juice. However, longer storage times may cause quality issues.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Nana Yang, Caiyun Wu, Huirong Yang, Zhaoyan Guo, Haoyu Jian, Tian Jiang, Hongjie Lei
Summary: The study focused on producing lager beer with high content of cyclic adenosine monophosphate (c-AMP) and strong antioxidant activity by supplementing six different cultivars of jujube, which significantly increased the levels of total phenolics and flavonoids in the final beers. This led to improved antioxidant activities and influenced flavor formation in the beers, with an increase in volatile compounds and a new health function conferred by the high c-AMP content.
Article
Chemistry, Applied
Sheetal Oli, Harsh Kumar Chauhan, Anil Kumar Bisht, Saumya Agnihotri, Preeti Dobhal
Summary: This study evaluated the chemical profile, polyphenol content, and antioxidant effects of Asparagus racemosus Linn. The plant was found to contain high concentrations of phenols, flavonoids, and tannins, and exhibited significant antioxidant activity.
NATURAL PRODUCT RESEARCH
(2023)
Article
Chemistry, Applied
Peng Jin, Di Yao, Feng Xu, Huiqian Wang, Yonghua Zheng
Article
Agronomy
Feng Xu, Hongfei Wang, Yuechang Tang, Shuanquan Dong, Xing Qiao, Xuehong Chen, Yonghua Zheng
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2016)
Article
Horticulture
Yingying Wei, Xingfeng Shao, Yanzhen Wei, Feng Xu, Hongfei Wang
SCIENTIA HORTICULTURAE
(2018)
Article
Food Science & Technology
Feng Xu, Shifeng Cao, Chunxing Wang, Kaikai Wang, Yingying Wei, Xingfeng Shao, Hongfei Wang
FOOD SCIENCE & NUTRITION
(2019)
Article
Food Science & Technology
Yingying Wei, Xingxing Wang, Xingfeng Shao, Feng Xu, Hongfei Wang
FOOD SCIENCE & NUTRITION
(2019)
Article
Food Science & Technology
Qian Wang, Yingying Wei, Xueyu Chen, Wenjing Xu, Nan Wang, Feng Xu, Hongfei Wang, Xingfeng Shao
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Horticulture
Keqin Xie, Chenghao Wu, Zongyu Chi, Jing Wang, Hongfei Wang, Yingying Wei, Xingfeng Shao, Feng Xu
Summary: Mannose treatment significantly enhances the content of GABA in germinated broccoli sprouts and promotes the synthesis of other beneficial health-promoting metabolites, such as anthocyanins and total glucosinolates.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Ying Hou, Hui Ren, Kaikai Wang, Shifeng Cao, Yonghua Zheng, Yingying Wei, Xingfeng Shao, Hongfei Wang, Feng Xu
Summary: The study indicated that fresh-cut procedure can enhance the accumulation of GABA in carrots by activating the GABA shunt and polyamines degradation pathway. Furthermore, the organoleptic quality of carrots was not significantly affected by fresh-cut processing.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agronomy
Zongyu Chi, Yuqin Dai, Shifeng Cao, Yingying Wei, Xingfeng Shao, Xiaosan Huang, Feng Xu, Hongfei Wang
Summary: The study found that calcium chloride treatment promotes GABA accumulation in fresh-cut pears, while lanthanum chloride treatment stimulates the GABA shunt and polyamine degradation pathway.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Review
Agriculture, Multidisciplinary
Ke Zhao, Mei Yao, Xin Zhang, Feng Xu, Xingfeng Shao, Yingying Wei, Hongfei Wang
Summary: Flavonoids have beneficial biological activities for human health, mainly exerted in the intestine due to low bioavailability. They can modulate the structure of intestinal microorganisms to improve health, and the changes in gut microbes are associated with the development of depression, which can be significantly improved through the gut-brain axis. Therefore, the interaction between flavonoids and intestinal microbes in alleviating depression is discussed.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Agriculture, Multidisciplinary
Mei Yao, Xingfeng Shao, Yingying Wei, Xin Zhang, Hongfei Wang, Feng Xu
Summary: Dietary fiber plays a significant role in alleviating lead-induced neuroinflammation by regulating gut microbiota and the immune system, providing a potential dietary protective strategy.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Biotechnology & Applied Microbiology
Kaiyue Wang, Xin Zhang, Xingfeng Shao, Yingying Wei, Feng Xu, Hongfei Wang
Summary: This study determined the inhibitory effect and underlying mechanism of flavonoids from Sedum aizoon L. on Botrytis cinerea. The results showed that the flavonoids had a strong inhibitory effect on B. cinerea and influenced its physiological and genetic processes. The findings suggest that flavonoids from Sedum aizoon L. could be a promising option for preventing and ensuring the safety of food production.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Agronomy
Xintong Guo, Shifeng Cao, Hongfei Wang, Yingying Wei, Yi Chen, Shu Jiang, Xingfeng Shao, Feng Xu
Summary: The influence of mannose treatment on mitochondrial physiological parameters was investigated to postpone broccoli senescence. The results showed that mannose treatment could reduce the level of mitochondrial reactive oxygen species (ROS) to slow down the damage to its ultrastructure. Mannose inhibited malondialdehyde (MDA) accumulation and the decline of cytochrome c/a (Cyt c/a), and delayed the increase of mitochondrial membrane permeability.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Qian Wang, Yingying Wei, Shu Jiang, Xingxing Wang, Feng Xu, Hongfei Wang, Xingfeng Shao
FOOD RESEARCH INTERNATIONAL
(2020)