Article
Chemistry, Multidisciplinary
Diego Romano Perinelli, Ahmed M. Mustafa, Simone Angeloni, Gianni Sagratini, Giovanni Caprioli, Marco Cespi, Giulia Bonacucina
Summary: The development of new amphiphilic compounds of natural origin is a challenging field of research in surfactant science. This study proposes the use of raw ethanolic extracts containing soyasaponins, proteins, and polysaccharides from legumes as surface active mixtures and stabilizers for emulsified systems, highlighting their potential in food and pharmaceutical applications.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2022)
Article
Nutrition & Dietetics
Diane C. Mitchell, Alison Webster, Becky Garrison
Summary: The confusion between legumes and pulses has been a persistent issue among consumers, health professionals, and researchers in the United States. The correct usage of terminology is crucial for research on pulses, as they have unique nutritional attributes that affect health differently than other legumes. Establishing a standardized definition and categorization system for pulses versus legumes would improve the interpretation of scientific studies and enhance our understanding of current research gaps. This clarity could lead to improved dietary recommendations regarding the optimal intake of pulses for maximizing health benefits.
Article
Biochemistry & Molecular Biology
Mayya P. P. Razgonova, Yulia N. N. Zinchenko, Darya K. K. Kozak, Victoria A. A. Kuznetsova, Alexander M. M. Zakharenko, Sezai Ercisli, Kirill S. S. Golokhvast
Summary: This research presents a detailed comparative analysis of bioactive substances in different soybean varieties using advanced microscopy and mass spectrometry techniques. The results reveal that phenolic compounds in soybeans are mainly located in the seed coat and the outer layer of the cotyledon.
Article
Food Science & Technology
Matthias Funke, Remko Boom, Jochen Weiss
Summary: Dry fractionation is a promising method to obtain less refined protein ingredients from legumes, but the relationship between composition and functionality for use as emulsifiers in concentrated emulsions is still unclear. Different lentil fractions produced by dry fractionation had varying protein, starch, and fiber contents, as well as particle sizes, which affected the emulsion stability and rheological properties. The presence of non-protein particles in the emulsions was found to play a significant role in influencing the behavior of the emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sarah L. Chandler, Matthew B. McSweeney
Summary: Livestock production has negative impacts on the environment, leading to the need for more sustainable protein sources. This study created a hybrid meat burger using pulses and chicken, examining its chemical composition, physical properties, and texture. Pulses can be combined with chicken to create a novel food product, but at low substitution levels. Further research involving sensory evaluation is needed.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Andrea Bresciani, Davide Emide, Francesca Saitta, Dimitrios Fessas, Stefania Iametti, Alberto Barbiroli, Alessandra Marti
Summary: Thermal treatment has significant effects on the starch and protein properties of gluten-free flours, resulting in improved hydration properties and increased consistency of the dough during mixing.
Article
Chemistry, Applied
C. Lastras, I Revilla, M. Gonzalez-Martin, A. M. Vivar-Quintana
Summary: This study successfully predicted the mineral content and fatty acid profile of lentil seeds using near infrared reflectance spectroscopy, with excellent coefficients of determination for the predictive models. The results also indicate that near infrared spectroscopy can be used to analyze unknown lentil samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Agriculture, Multidisciplinary
Siok-Geok Chong, Intan S. Ismail, Amalina Ahmad Azam, Shih-Jen Tan, Khozirah Shaari, Jen-Kit Tan
Summary: This study investigated the chemical profiles of non-organic and organic soybeans, and the changes in metabolites after fermentation. The results showed no significant difference in the chemical profiles between non-organic and organic soybeans. However, the metabolite profile of unfermented soybeans shifted to higher amino acid and organic acid content after fermentation, potentially enhancing their nutritional value.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Sanjiv Agarwal, Victor L. Fulgoni III
Summary: The study found that substituting protein foods and refined grains with beans and peas can improve dietary nutrition and save costs.
Review
Food Science & Technology
Asmaa Benayad, Youssef Aboussaleh
Summary: Lentils are an important nutritious crop rich in both macro- and micronutrients, including minerals, which have beneficial effects on human health. Research shows that cooked lentils can provide recommended dietary allowances/adequate intake of iron, zinc, and magnesium for infants and children aged one to three years.
JOURNAL OF FOOD QUALITY
(2021)
Article
Evolutionary Biology
Azalea Guerra-Garcia, Teketel Haile, Ezgi Ogutcen, Kirstin E. Bett, Eric J. von Wettberg
Summary: The characterization and preservation of genetic variation in crops is crucial for breeding in changing climates and markets. While the use of SNPs has become routine, other forms of variation, such as CNVs, are often overlooked. This study used SNPs and CNVs to analyze the genetic variation and population structure of lentil, a significant cold-season legume. The results highlighted the importance of CNVs in understanding evolutionary adaptation and identifying candidate genes.
EVOLUTIONARY APPLICATIONS
(2022)
Article
Biochemistry & Molecular Biology
Muqadas Aleem, Saba Aleem, Iram Sharif, Maida Aleem, Rahil Shahzad, Muhammad Imran Khan, Amina Batool, Gulam Sarwar, Jehanzeb Farooq, Azeem Iqbal, Basit Latief Jan, Prashant Kaushik, Xianzhong Feng, Javaid Akhter Bhat, Parvaiz Ahmad
Summary: This study identified and compared the APX and CAT gene families in cultivated and wild soybeans, revealing both evolutionary differences and similarities between the two groups. The results suggest that these gene families play a crucial role in modulating stress responses in soybeans.
Article
Plant Sciences
Rafael Valdelvira, Guadalupe Garcia-Medina, Jesus F. Crespo, Beatriz Cabanillas
Summary: There is a growing interest in using legumes like lentil as healthy ingredients in gluten-free products. However, lentils are known to induce severe allergic reactions, and it is unclear whether lentil-based pasta retains the same allergenic potential as lentil seeds. This study found that alimentary lentil pasta has a significant allergenic content similar to lentil seeds. Boiling process also leads to the transfer of allergens from the food to boiling water. These findings highlight the importance of analyzing the allergenic content of new foods and ingredients introduced in traditional food products.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Article
Chemistry, Applied
Kenan Zhu, Yihui Chen, Lanlan Yu, Chunyan Hou, Xiaoqiang Qiao, Tingting Wang
Summary: A new analytical technique combining protein precipitation, heating, lipid degreasing, and SPE procedures with HPLC-UV and HPLC-MS/MS has been developed for the determination of neotame in food samples. This method is suitable for high-protein, high-lipid, or gum-based solid samples. The HPLC-UV method had a limit of detection of 0.5 μg/mL, while the HPLC-MS/MS method had a limit of detection of 3.3 ng/mL. The technique was successfully applied to determine the neotame content in positive food samples.
Article
Chemistry, Analytical
Myriam Bustamante-Rangel, Encarnacion Rodriguez-Gonzalo, M. Milagros Delgado-Zamareno
Summary: The study evaluated the selectivity of commercial MIP cartridges for nitroimidazoles and developed a MISPE method for simultaneous extraction of nitroimidazoles and benzimidazoles. Results showed that MIP cartridges provided efficient extraction for both classes of compounds with good recovery and precision, indicating their suitability for determination in samples of animal origin.
MICROCHEMICAL JOURNAL
(2022)
Article
Chemistry, Applied
Somaia A. Al-Madhagy, Sameh S. Gad, Eman S. Mostafa, Simone Angeloni, Muhammed A. Saad, Omar M. Sabry, Giovanni Caprioli, Seham S. El-Hawary
Summary: This study investigated the interaction between the chemical constituents of a medicinal plant and human breast cancer cells, and found that some compounds exhibited similar activity to commonly used drugs, suggesting the potential of this plant in combating breast cancer.
NATURAL PRODUCT RESEARCH
(2023)
Article
Chemistry, Applied
Miral O. Sabry, Omar M. Sabry, Giovanni Caprioli
Summary: The ink secreted by cephalopods contains a variety of bioactive compounds with antioxidant, anti-inflammatory, anti-cancer properties, and can be used to treat various diseases.
NATURAL PRODUCT RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Doaa Abouelenein, Ahmed M. M. Mustafa, Franks Kamgang Nzekoue, Giovanni Caprioli, Simone Angeloni, Silvia Tappi, Juan Manuel Castagnini, Marco Dalla Rosa, Sauro Vittori
Summary: Plasma activated water (PAW) is a potential alternative for food preservation. The study investigated the effect of PAW processing time on bioactive compounds and antioxidant/peroxidase activities in rocket-salad leaves. Results showed that PAW treatment increased the content of phenolic compounds, vitamin C, riboflavin, and nicotinic acid in rocket. PAW-20 treatment also improved antioxidant activity and reduced peroxidase activity.
Article
Agricultural Engineering
Antonio Gugliuzzo, Valeria Francardi, Sauro Simoni, Pio Federico Roversi, Marta Ferrati, Eleonora Spinozzi, Diego Romano Perinelli, Giulia Bonacucina, Filippo Maggi, Simona Tortorici, Giovanna Tropea Garzia, Antonio Biondi, Roberto Rizzo
Summary: The study evaluated the impact of five plant essential oil nanoemulsions on the behavior and reproduction of the invasive ambrosia beetle Xylosandrus compactus. The results showed that nanoemulsions based on Rosmarinus officinalis cv. verbenone and Carlina acaulis had significant repellent effects on the beetle, while the effect of R. officinalis oil decreased at lower concentrations. However, the EO treatments had no effect on the number of offspring produced by the beetles. Overall, the findings suggest that R. officinalis and C. acaulis essential oils can be used as repellents for X. compactus in sustainable integrated pest management strategies.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Agricultural Engineering
Eugenia Mazzara, Eleonora Spinozzi, Filippo Maggi, Riccardo Petrelli, Dennis Fiorini, Serena Scortichini, Diego Romano Perinelli, Giulia Bonacucina, Renato Ricciardi, Roman Pavela, Giovanni Benelli
Summary: In this study, hemp essential oil was formulated into a nanoemulsion and showed high insecticidal efficacy against Culex quinquefasciatus larvae. The formulation had limited toxicity on aquatic microcrustaceans. Therefore, this formulation has the potential to be an environmentally friendly and sustainable insecticide.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Jennifer Gubitosa, Vito Rizzi, Cosma Marasciulo, Filippo Maggi, Giovanni Caprioli, Ahmed M. Mustafa, Paola Fini, Nicoletta De Vietro, Antonella Maria Aresta, Pinalysa Cosma
Summary: Water-resistant and environmentally friendly sodium-alginate-based films were developed to extend the shelf-life of food. These films were prepared using a gelation approach in the presence of CaCl2. The films showed reduced hydrophilic character and were stable under varying pH, temperature, and ionic strength. Additionally, the films embedded with polyphenolic extract from grape pomace waste exhibited enhanced UV-light screening and antioxidant properties.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biochemistry & Molecular Biology
Doaa Abouelenein, Laura Acquaticci, Laura Alessandroni, Germana Borsetta, Giovanni Caprioli, Cinzia Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, Gianni Sagratini, Sauro Vittori, Ahmed M. Mustafa
Summary: Strawberries are popular worldwide due to their distinct aroma, flavor, and health benefits. Volatile substances play a significant role in strawberry flavor, and even small alterations can greatly impact the taste. This review provides a summary of the literature on the active aroma components and analytical methods used to identify them, as well as the effects of drying techniques on the volatile profile of strawberries. It serves as a valuable reference for studying the aroma profile of strawberries and understanding their complex flavor.
Article
Biochemistry & Molecular Biology
Cristina Aguzzi, Diego Romano Perinelli, Marco Cespi, Laura Zeppa, Eugenia Mazzara, Filippo Maggi, Riccardo Petrelli, Giulia Bonacucina, Massimo Nabissi
Summary: This study evaluated the toxicological effects of hemp essential oil (EO) and its nanoemulsion (NE) form on cell lines. The results showed that both EO and NE have comparable cytotoxicity and minimal impact on inflammation, supporting their safety for medical applications.
Article
Food Science & Technology
Eugenia Mazzara, Giovanni Caprioli, Gianmarco Simonelli, Ahmed M. Mustafa, Filippo Maggi, Marco Cespi
Summary: In this study, microwave hydrodiffusion and gravity (MHG) extraction of rosehips were applied and optimized for the first time. The water moistening pretreatment was found to play a crucial role in the quality of the rosehip extracts. The optimized MHG extract showed higher amounts of vitamin C, polyphenols, flavonoids, and anthocyanins compared to conventional solvent extraction, while the traditional extracts had higher yield.
Article
Chemistry, Multidisciplinary
Karima A. Hamed, Saima A. El-Fiky, Azza Gawish, Hanan Mohamed, Wagdy K. B. Khalil, Xue Huang, Murtaza Hasan, Ayesha Zafar, Giovanni Caprioli
Summary: This study investigated the potential protective effects of fenugreek saponin and nanofenugreek saponin against nicotine-induced toxicity in male rats. The results showed that administration of fenugreek saponin or nanofenugreek saponin reduced DNA damage and histopathological alterations caused by nicotine.
Article
Chemistry, Multidisciplinary
Sakina Yagi, Abdullahi Ibrahim Uba, Kouadio Ibrahime Sinan, Diletta Piatti, Gianni Sagratini, Giovanni Caprioli, Sayadat M. Eltigani, Irina Lazarova, Gokhan Zengin
Summary: This study investigated the chemical profile, antioxidant activity, and enzyme inhibition properties of extracts from red roselle and white roselle varieties grown in Sudan. The results showed that the chemical composition and biological activities varied between the two varieties, highlighting their potential as valuable sources for various industries.
Article
Agricultural Engineering
Mohsen Sabzi-Nojadeh, Mohammad Pouresmaeil, Mina Amani, Mehdi Younessi-Hamzekhanlu, Filippo Maggi
Summary: This study shows that inoculating Summer savory plants with endophytic fungus Trichoderma harzianum can improve plant growth and increase salt tolerance. The fungus enhances growth, restores chlorophyll and antioxidant levels, reduces harmful substances, and increases proline and soluble sugar levels, thereby increasing crop productivity in saline conditions.
INDUSTRIAL CROPS AND PRODUCTS
(2024)
Article
Chemistry, Applied
Agnese Santanatoglia, Simone Angeloni, Marco Fiorito, Lauro Fioretti, Massimo Ricciutelli, Gianni Sagratini, Sauro Vittori, Giovanni Caprioli
Summary: Acidity is an important parameter in coffee, and this study proposes two analytical methods to quantify the content of organic acids, caffeine, and chlorogenic acids in coffee. The new methods show satisfactory recovery levels, good resolution, and excellent repeatability, sensitivity, and linearity. The study also investigates the effects of roasting on the content of organic and chlorogenic acids in coffee.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)