Article
Nutrition & Dietetics
Mona M. Ismail, Gehan M. El Zokm, Jose M. Miranda Lopez
Summary: This study aimed to estimate 19 compounds of eight brown macroalgal species from a clean Egyptian Red Sea coast. Based on the chemical composition, Polycladia myrica was the most valuable species, with high protein, lipid, and pigment contents, as well as a rich source of vitamins and antioxidants.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Nur Afifah Mohd Fauziee, Lee Sin Chang, Wan Aida Wan Mustapha, Adibi Rahiman Md Nor, Seng Joe Lim
Summary: This study extracted functional polysaccharides from Malaysian brown seaweeds and evaluated their properties, showing variations in carbohydrate content and bioactive components among different types of seaweeds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
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
Chemistry, Multidisciplinary
Marta Freitas, Leonardo G. Inacio, Ana Ruas, Isabela A. Silva, Teresa Mouga, Leonel Pereira, Clelia Afonso
Summary: Aqueous extracts from selected red seaweeds collected from central Portugal show antioxidant and antimicrobial activity, making them potential natural resources in a biotechnological context. This study reveals the antioxidant and antimicrobial potential of twelve red seaweed species collected in central Portugal, particularly highlighting the potential of less known Rhodophyta species like Amphiroa rigida and Mesophyllum lichenoides.
APPLIED SCIENCES-BASEL
(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
Biotechnology & Applied Microbiology
Vigasini Subbiah, Xinyu Duan, Osman Tuncay Agar, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
Summary: This study compares the phenolic compounds and antioxidant activities of fresh and dried seaweeds from five different brown seaweeds. The results provide important insights for the drying and extraction of phenolic compounds in industries such as food, pharmaceutical, and nutraceutical.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(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
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
Biochemistry & Molecular Biology
Enrique Pino-Hernandez, Luiz Henrique Fasolin, Lina F. Ballesteros, Carlos A. Pinto, Jorge A. Saraiva, Luis Abrunhosa, Jose Antonio Teixeira
Summary: This study investigated the impact of high-pressure processing (HPP) and hydrothermal treatments (HT) on rejected chestnut starch. The results showed that HPP did not induce starch gelatinization and increased the size and resistant starch content of the granules. The HPP-treated starch also exhibited modified pasting properties and a novel gel structure.
Article
Biochemistry & Molecular Biology
Rachma Wikandari, Daniel Reinhart Tanugraha, Anang Juni Yastanto, Manikharda, Rebecca Gmoser, Jose Antonio Teixeira
Summary: In recent years, there has been a growing interest in reducing meat consumption globally. As a result, the development of meat substitutes, such as mycoprotein, has gained momentum. This study focused on using residual water from a tempeh factory as a cheap substrate for mycoprotein production, and investigated the optimal conditions for biomass production and the characteristics of the mycoprotein.
Article
Polymer Science
Eduardo J. Gudina, Marcia R. Couto, Soraia P. Silva, Elisabete Coelho, Manuel A. Coimbra, Jose A. Teixeira, Ligia R. Rodrigues
Summary: A low-cost culture medium (CSLM) was developed for EPS production by Rhizobium viscosum CECT908, using sugarcane molasses and corn steep liquor as the sole ingredients. The EPS produced in this medium showed higher yield stress and flow consistency index, indicating its potential use in Microbial Enhanced Oil Recovery.
Article
Engineering, Chemical
Sara M. Oliveira, Artur J. Martins, Pablo Fucinos, Miguel A. Cerqueira, Lorenzo M. Pastrana
Summary: Structured vegetable oils can be used as a healthier alternative to animal-derived fats. 3D food printing is a tool for designing complex and personalized foods, but the printability of oleogels is not well understood.
JOURNAL OF FOOD ENGINEERING
(2023)
Review
Virology
Maria J. Costa, Lorenzo M. Pastrana, Jose A. Teixeira, Sanna M. Sillankorva, Miguel A. Cerqueira
Summary: Currently, one-third of all food produced worldwide is wasted or lost, largely due to bacterial contamination which is also a major cause of foodborne diseases. New solutions are necessary to address these issues and enhance food safety. Bacteriophages (phages) are a potential solution for bacterial contamination as they are harmless to humans and can prevent or reduce food contamination by foodborne pathogens. However, the use of phages in their free form may result in decreased effectiveness. Therefore, research is being conducted to develop new delivery systems that can ensure prolonged activity and controlled release of phages in food systems.
Article
Engineering, Chemical
Marta C. Coelho, Soudabeh Ghalamara, Ricardo Pereira, Antonio S. Rodrigues, Jose A. Teixeira, Manuela E. Pintado
Summary: This study focused on developing a zero waste strategy for the by-products of winemaking, specifically grape pomace. The phytochemical properties of the by-products were identified and characterized, and a green extraction method called ohmic heating was applied. The study found that red grape pomace contains more bioactive compounds compared to white grape pomace.
Article
Food Science & Technology
Beatriz Nunes Silva, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, Mikel Anibarro-Ortega, Tiane Finimundy, Marina Kostic, Marina Sokovic, Jose Antonio Teixeira, Lillian Barros, Ursula Gonzales-Barron
Summary: This study aimed to characterize the polyphenolic profile and bioactive properties of lemon balm, sage, and spearmint extracts. The results showed that some of these extracts may have the ability to prevent food spoilage and promote health benefits while not displaying toxicity against healthy cells. Although sage extracts did not exhibit anti-inflammatory capacity, they often showed the best outcomes in terms of other bioactivities. Overall, the research provides insight into the potential of plant extracts as a source of active phytochemicals and as natural food additives.
Article
Food Science & Technology
Laura Alti-Palacios, Juana Martinez, Jose A. C. Teixeira, Jose S. Camara, Rosa Perestrelo
Summary: This study aimed to investigate the impact of cold pre-fermentative maceration (CPM) treatment on the aromatic and sensory properties of white wines from four grape varieties. A total of 62 aroma compounds were identified using HS-SPME/GC-MS. CPM treatment increased the relative concentration of alcohols, esters, and acids, while the impact on terpenoids varied with grape variety and vintage. Esters made the most significant contribution to the sensory properties, enhancing floral and fruity notes.
Article
Food Science & Technology
Marta C. C. Coelho, Soudabeh Ghalamara, Debora Campos, Tania Braganca Ribeiro, Ricardo Pereira, Antonio S. Rodrigues, Jose A. Teixeira, Manuela Pintado
Summary: Tomato by-products from processing industries in Portugal have the potential to be reused as a source of bioactive compounds. However, there is a lack of reliable national data on these by-products and their physicochemical properties, which hinders effective waste management planning. In this study, selected Portugal companies were recruited to obtain representative samples of by-products, and their physicochemical composition was evaluated. Additionally, an environmentally friendly method called ohmic heating (OH) was used to explore new safe value-added ingredients from these by-products.
Article
Biotechnology & Applied Microbiology
Sergio Sousa, Ana P. Carvalho, Carlos A. Pinto, Renata A. Amaral, Jorge A. Saraiva, Ricardo N. Pereira, Antonio A. Vicente, Ana C. Freitas, Ana M. Gomes
Summary: To make Nannochloropsis oculata a financially viable source for commercial applications, extraction efficiency needs to be improved. This study tested emerging technologies such as high hydrostatic pressure (HHP) and moderate electric fields (MEF), along with solvents with different polarity indexes, to increase accessibility and extraction yields of eicosapentaenoic acid (EPA). The combined use of HHP and MEF resulted in a 62% increase in EPA extraction yields from wet N. oculata biomass. These findings are highly relevant for the food and pharmaceutical industries, providing alternatives to traditional extraction methods with increased yields and reduced environmental impact.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Chemistry, Applied
Maria A. Azevedo, Miguel A. Cerqueira, Catarina Goncalves, Isabel R. Amado, Lorenzo Pastrana
Summary: The main objective of this study was to encapsulate vitamin D3 (VD3) into nanostructured lipid carriers (NLCs) using rhamnolipids as surfactant. Glycerol monostearate and medium chain triglycerides with 2.625% of VD3 were used as lipid materials. The NLCs + VD3 formulations had sizes ranging from 92.1 to 108.1 nm and showed good stability for 60 days at 4 degrees C. Lower-sized formulations with higher solid lipid content exhibited higher lipolysis rate and VD3 bioaccessibility during in vitro digestion. Rhamnolipids-based NLCs are a promising option for VD3 encapsulation.
Article
Chemistry, Applied
Arlete M. Marques, Ana I. Bourbon, Rui M. Rodrigues, Lorenzo M. Pastrana, Miguel A. Cerqueira, Jose A. Teixeira
Summary: Iron deficiency is a common nutritional deficiency that causes anemia in millions of people worldwide. This study developed lactoferrin (LF) particles as an iron carrier using Nano Spray Dryer (NSD) and evaluated their characteristics. The results showed that NSD is suitable for producing LF particles with different sizes.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Artur J. Martins, Ana Guimaraes, Pablo Fucinos, Pedro Sousa, Armando Venancio, Lorenzo M. Pastrana, Miguel A. Cerqueira
Summary: In this study, a bigel system was developed using a carrageenan/locust bean gum-based hydrogel and a glyceryl monostearate-based oleogel, resulting in self-standing semi-solid structures. The bigel formulations with 70 wt% of hydrogel fraction showed good structural matrix continuity and self-standing ability, while the formulations with 2 wt% of biopolymers exhibited the most balanced microstructural stability. Rheology studies indicated a destabilization at higher temperatures for high polymer concentrations. Texture analysis did not show an increase in bigel hardness when glyceryl monostearate concentration surpassed 5% (w/w).
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Ana Catarina C. O. Leite, Miguel A. Cerqueira, Michele Michelin, Pablo Fucinos, Lorenzo Pastrana
Summary: Transmission of viral pathogens through contaminated food is a major global public health concern. The development of antiviral edible films and coatings containing bioactive compounds shows great potential in preventing infectious outbreaks and reducing the transmission of foodborne illnesses caused by enteric viruses.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Daniel A. Madalena, Joao F. Araujo, oscar L. Ramos, Antonio A. Vicente, Ana C. Pinheiro
Summary: This study aims to assess the dynamic in vitro gastric digestion of lactoferrin/curcumin nanoparticles in the realistic gastric model (RGM). The nanosystems were characterized using various techniques, and it was observed that lactoferrin/curcumin nanoparticles were destabilized during the dynamic digestion process.
