Article
Food Science & Technology
Eugenia Telis de Vilela Silva, Alexandre Jose Melo de Queiroz, Rossana Maria Feitosa de Figueiredo, Henrique Valentim Moura, Francislaine Suelia dos Santos, Aline Priscila de Franca Silva, Cristina Fernandes Cavalcanti, Mailson Goncalves Gregorio, Pluvia Oliveira Galdino, Josivanda Palmeira Gomes
Summary: Germinated peanut flours produced through convective drying at 70 degrees C showed high levels of minerals, total phenolic compounds, and antioxidant potential. The BRS Havana cultivar exhibited elevated levels of flavonoids, while the BR1 cultivar was more susceptible to degradation reactions during storage at higher temperatures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Celina Habryka, Robert Socha, Leslaw Juszczak
Summary: The study confirmed that enriching honey with bee pollen significantly increased the content of phenolic compounds, improving its antioxidant and antiradical activities, but resulting in a deterioration of its sensory properties.
Article
Food Science & Technology
Mehdi Akbari, Seyed Hadi Razavi, Faramarz Khodaiyan, Jesus Blesa, Maria J. Esteve
Summary: This study evaluated the potential of solid-state fermentation with Lactobacillus reuteri and Lactobacillus plantarum for improving phenolic compounds and antioxidant activity in corn bran. The results showed that fermentation significantly increased the total phenolic content and antioxidant activity of the fermented samples. It also increased the concentration of free phenolic acids. Therefore, solid-state fermentation is an effective method for enhancing phenolic compounds and antioxidant activity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Naser Khalili, Mehdi Oraei, Gholamreza Gohari, Sima Panahirad, Hassan Nourafcan, Christophe Hano
Summary: The study finds that CTS-SA NPs have a significant enhancement effect on phenolic compounds, especially anthocyanins, in pre-veraison red grape berries. At different doses, CTS-SA NPs are able to effectively increase the total phenolic compounds, flavonoids, and anthocyanins in grapes, showing promising potential for application.
Article
Horticulture
Halil Ibrahim Ozturk, Hazel Nas, Melek Ekinci, Metin Turan, Sezai Ercisli, Haluk Kemal Narmanlioglu, Ertan Yildirim, Amine Assouguem, Rafa Almeer, Amany A. Sayed, Ilaria Peluso
Summary: This study evaluated the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants consumed by the local people in the Ergan Mountain region of Turkey. Results showed that Polygonum cognatum and Malva neglecta had higher antioxidant enzyme activity, phenolic compounds, and hormone content compared to other species. The findings suggest that these wild vegetables are a valuable source of natural antioxidants and should be further investigated for their potential as functional foods.
Article
Food Science & Technology
Yan Zhang, Sam K. C. Chang
Summary: The study showed that different temperature conditions and thermal processing methods significantly affect the antioxidant activity and phenolic content of soybean products. Hot grinding can reduce inhibitor activity, but the advantage diminishes during heating. Black soymilk has higher antioxidant capacity compared to yellow soymilk, and using UHT processing helps preserve phenolic compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Ali Akbar, Zareen Gul, Nadia Hussain, Amal H. I. Al Haddad, Nazir Ahmad Khan, Muhammad Bilal Sadiq, Hassan Sher
Summary: This study evaluated the biochemical constituents, antioxidant, and antimicrobial potential of ethanolic grape peduncles (EGP) extract. The results showed the presence of various phytochemicals with antioxidant and antimicrobial activities. This suggests that grape peduncles could be a promising source of bioactive medicinal components.
SCIENTIFIC REPORTS
(2023)
Article
Materials Science, Paper & Wood
Zhili Zhang, Fengfeng Li, Ji Won Heo, Jiansong Chen, Ji Woo Kim, Min Soo Kim, Yong Sik Kim
Summary: A new modified lignin with high phenolic hydroxyl content and enhanced antioxidant properties is prepared from kraft lignin through a two-step method. The synthesis involves the formation of diethylenetriamine-modified amine lignin (DAL) via the Mannich reaction, followed by the reaction of DAL with 3,4-dihydroxyhydrocinnamic acid (DHCA) using N-hydroxysuccinimide as the catalyst. The resulting DHCA-modified DAL (DDAL) shows increased phenolic content and excellent DPPH free radical scavenging capacity.
JOURNAL OF WOOD CHEMISTRY AND TECHNOLOGY
(2023)
Article
Agronomy
Eman A. Mohammed, Ismat G. Abdalla, Mohammed A. Alfawaz, Mohammed A. Mohammed, Salah A. Al Maiman, Magdi A. Osman, Abu ElGasim A. Yagoub, Amro B. Hassan
Summary: This study investigated the total phenolics, total flavonoids, and antioxidant activity of the aerial parts of onion, white radish, red radish, carrot, and beet. The results showed that these vegetables have high antioxidant properties, with root vegetables exhibiting particularly strong antioxidant capacity.
Article
Food Science & Technology
Tomasz Cebulak, Barbara Krochmal-Marczak, Malgorzata Stryjecka, Barbara Krzysztofik, Barbara Sawicka, Honorata Danilcenko, Elvyra Jariene
Summary: The aim of the study was to evaluate the phenolic acid content and antioxidant properties in potato cultivars with coloured flesh and bright flesh. It was found that potato cultivars with coloured flesh had higher levels of phenolic acids and better antioxidant properties compared to bright-fleshed potato cultivars.
Article
Agronomy
Mariangela Marrelli, Pasqualina Sprovieri, Filomena Conforti, Giancarlo Statti
Summary: The locally grown ancient wheat varieties Carosella and Majorca showed high polyphenol content and antioxidant activity. Whole wheat flour exhibited the highest antioxidant activity, indicating that these two wheat varieties could be potential sources of antioxidants with significant health benefits.
Article
Biochemistry & Molecular Biology
Henryk Debski, Wieslaw Wiczkowski, Joanna Szablinska-Piernik, Marcin Horbowicz
Summary: The effects of elicitors on broccoli and radish sprouts were evaluated in this study. It was found that radish sprouts have higher antioxidant activity compared to broccoli sprouts, likely due to their higher total phenolic acids content. The applied elicitors increased the total phenolic acids and antioxidant activity in both radish and broccoli sprouts, while decreasing the total flavonoids in broccoli sprouts.
Article
Food Science & Technology
Xiaoyi Chen, Zhaoxiang Wang, Yuyu Li, Qianqian Liu, Chunlong Yuan
Summary: This study comprehensively analyzed the phenolic components and antioxidant properties of 108 Chinese wines, revealing the similarities and differences based on their regional origin, variety, and vintage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Haider I. Ali, Mithun Dey, Azalldeen Kazal Alzubaidi, Sadiq Jaafir Aziz Alneamah, Ammar B. Altemimi, Anubhav Pratap-Singh
Summary: The study found that fortifying yoghurt with rosemary extracts and probiotic bacteria improved its chemical composition, total phenolic compounds, antioxidant capacity, and sensory properties, resulting in increased flavor and overall grade.
Article
Food Science & Technology
Anjali Yadav, Shachi Singh
Summary: Phytohormones, such as indole acetic acid (IAA), salicylic acid (SA) and gibberellic acid (GA), either alone or in combination, were applied on wheat sprouts to enhance their nutritional status. The experiment revealed that the treatment with phytohormones resulted in increased levels of phenolic compounds, as well as enhanced enzyme activity and antioxidant activity. The combined use of phytohormones showed more effective results compared to individual treatments. UHPLC-ESI-MS analysis identified different compounds in the control and treated samples, including phenolic acids, polyphenols, simple sugars, amino acids, dipeptides, lipids, and fatty acids. The levels of phenolic compounds in the phytohormone-treated wheat sprouts significantly increased.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Energy & Fuels
Le Wen, Carlos Alvarez, Zhihang Zhang, Mahesha M. Poojary, Marianne N. Lund, Da-Wen Sun, Brijesh K. Tiwari
Summary: The study showed that MAE was the most effective method for protein extraction from coffee silverskin, providing a high yield of protein recovery. By utilizing UAE and MAE, protein extraction yields were significantly increased, offering new possibilities for coffee silverskin utilization.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Food Science & Technology
Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun, Brijesh K. Tiwari
Summary: This study found that the inactivation efficacy of PAW was positively correlated with plasma treatment time and bacterial exposure time, with Gram-negative species being more sensitive to PAW than Gram-positive species. Bacteria showed cell structure damage after treatment with PAW, accompanied by acidification of pH and increase in conductivity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Vahid Hemmati, Farhad Garavand, Mostafa Goudarzi, Zahra Sarlak, Ilaria Cacciotti, Brijesh K. Tiwari
Summary: Treatment of turmeric powder with cold atmospheric-pressure plasma at 25 kV for different times resulted in significant reduction in microbial load, changes in essential oil components, and altered microstructure of the samples. The plasma treatment led to a decrease in aerobic viable cell count, loss and increase of key components in essential oils, and formation of super-agglomerates in the treated samples.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
C. M. G. Charoux, A. Patange, S. Lamba, C. P. O'Donnell, B. K. Tiwari, A. G. M. Scannell
Summary: Cold plasma technology is a promising method for disinfection of dried food surfaces, improvement of functional and rheological properties of dried ingredients, and enhancement of seeds performance and germination yield. However, further systematic research is needed for successful adoption of this technology in the food industry.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Zhihang Zhang, Mahesha M. Poojary, Alka Choudhary, Dilip K. Rai, Marianne N. Lund, Brijesh K. Tiwari
Summary: This study compared the potential of utilizing by-products such as coffee silver skin, potato peel, and brewer's spent grain for producing polyphenols-rich aqueous extracts with ultrasound-assisted extractions. Ultrasound treatment significantly enhanced the extraction efficiency, resulting in extracts mainly containing hydroxycinnamic acid derivatives of phenolic acids and high levels of amino acids. The results highlight the potential of these by-products as good sources of polyphenols with the use of ultrasound for extraction efficiency.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Food Science & Technology
Vicente M. Gomez-Lopez, Gianpiero Pataro, Brijesh Tiwari, Mario Gozzi, Maria Angela A. Meireles, Shaojin Wang, Buenaventura Guamis, Zhongli Pan, Hosahalli Ramaswamy, Sudhir Sastry, Florent Kuntz, Patrick J. Cullen, Sriram K. Vidyarthi, Bo Ling, Joan Miquel Quevedo, Alain Strasser, Giuseppe Vignali, Priscilla C. Veggi, Ramon Gervilla, Heidi Maria Kotilainen, Massimiliano Pelacci, Juliane Vigano, Antonio Morata
Summary: This study aims to improve the reproducibility of studies on emerging technologies for food processing by providing guidelines on reporting treatment conditions of thermal and non-thermal technologies. Different thermal and non-thermal technologies are categorized and discussed, with the highlighting of future perspectives.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Katerina Tzima, Nigel P. Brunton, Noel A. McCarthy, Kieran N. Kilcawley, David T. Mannion, Dilip K. Rai
Summary: The antioxidant effects of carnosol, carnosic acid, and rosmarinic acid in fat-filled milk powders were concentration-dependent, with the highest concentration showing the best control over oxidation. At 308 ppm concentration, these antioxidants were effective in inhibiting the formation of oxidation indices, although sometimes less effective than butylated hydroxyanisole: butylated hydroxytoluene.
Review
Food Science & Technology
Md Abu Bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, Nigel P. Brunton
Summary: BPA, a commonly used compound with potential health risks, is often found in meat products. The contribution of meat and meat products to total dietary exposure of BPA varies between countries and exposure scenarios. Further research and regulation are needed to address BPA contamination in meat products.
Article
Food Science & Technology
Federico Lian, Enrico De Conto, Vincenzo Del Grippo, Sabine M. Harrison, John Fagan, James G. Lyng, Nigel P. Brunton
Summary: High-pressure processing (HPP) was explored for producing added-value claw meat products from edible crab, resulting in higher yield and improved microbiological stability compared to traditional cooking methods.
Article
Physics, Applied
Janith Wanigasekara, Carlos Barcia, Patrick J. Cullen, Brijesh Tiwari, James F. Curtin
Summary: The aim of this study was to investigate the effects of pin-to-plate cold atmospheric plasma (CAP) on U-251 MG 3D glioblastoma spheroids under different conditions. The study found that the spheroids showed higher resistance to the CAP treatment compared to the 2D monolayer cells. It was also identified that reactive oxygen species (ROS) played a major role in CAP-induced cytotoxicity.
PLASMA PROCESSES AND POLYMERS
(2022)
Article
Physics, Applied
Andressa M. Aguiar de Carvalho, Laurence Scally, Brijesh Tiwari, Patrick J. Cullen, James F. Curtin
Summary: The aim of this study was to investigate the enhanced anticancer effects of cold atmospheric plasma by using sonoporation of cancer cells with ultrasound technology. US-induced transient sonoporation of cancer cells was observed to have little to no cytotoxicity. Synergistic effects were observed when combining ultrasound with both direct and indirect cold atmospheric plasma, and these cytotoxic effects were dependent on reactive species production. This is the first evaluation of these two nonthermal technologies in cancer cells, demonstrating a promising combined strategy for cancer therapies, particularly for glioblastoma with penetration limitations.
PLASMA PROCESSES AND POLYMERS
(2022)
Review
Chemistry, Medicinal
Shanmugapriya Karuppusamy, Gaurav Rajauria, Stephen Fitzpatrick, Henry Lyons, Helena McMahon, James Curtin, Brijesh K. Tiwari, Colm O'Donnell
Summary: Marine algal species, especially brown algae, contain polysaccharides such as laminarin that have potential pharmacological properties and health benefits. Laminarin has been extensively studied for its antioxidant, anti-tumor, anti-coagulant, anticancer, immunomodulatory, anti-obesity, anti-diabetic, anti-inflammatory, wound healing, and neuroprotective potential. It is considered a biodegradable, biocompatible, and low toxic substance, making it a promising material for biomedical and industrial applications. This review provides an overview of the biological activities, mechanisms of action, impacts on human health, and reported health benefits of laminarin, as well as recent advances and opportunities for further research in this field.
Article
Food Science & Technology
Arturo B. Soro, Sajad Shokri, Iolanda Nicolau-Lapena, Daniel Ekhlas, Catherine M. Burgess, Paul Whyte, Declan J. Bolton, Paula Bourke, Brijesh K. Tiwari
Summary: This review highlights the challenges of using UV-LED technology as a disinfection strategy in the food chain. It discusses the stress-related mechanisms induced by UV-LED exposure in microorganisms and their impact on food quality. The findings suggest that UV-LEDs can effectively inactivate foodborne pathogens and spoilage microorganisms, but more research is needed to evaluate their effectiveness in improving food safety and understand the potential consequences of UV-LED exposure in different microorganisms at various wavelengths. Moreover, attention should be given to the underlying mechanisms of quality changes induced by UV-LEDs.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Microbiology
Zeinab Ebrahimzadeh Mousavi, Leonard Koolman, Guerrino Macori, Seamus Fanning, Francis Butler
Summary: This study characterized Cronobacter sakazakii strains through whole-genome sequencing and identified important features, such as virulence genes and multiple antibiotic resistance. Furthermore, the study compared the strains globally, contributing to a better understanding of Cronobacter outbreaks and the development of prevention and control strategies.
Article
Food Science & Technology
Francis Butler, Niels Lucas Luijckx, Hans J. P. Marvin, Yamine Bouzembrak, Vahid Mojtahed
Summary: Food fraud is a major concern in the food industry, with various analytical technologies available for detection, but often at a high cost. Research has shown the importance of determining when to implement analytical testing for fraud and considering the economic costs and benefits of early detection. Factors such as statistical sampling and sampling location along the food-chain play a role in influencing the likelihood of fraud detection.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)