Article
Agriculture, Multidisciplinary
Jing-Hui Ruan, Jun Li, Guliqire Adili, Guang-Ying Sun, Munire Abuduaini, Rahima Abdulla, Maitinuer Maiwulanjiang, Haji Akber Aisa
Summary: A study found that compounds extracted from pomegranate peels have potential biological activities, including antioxidant, antimicrobial, and antitumor activities. These findings provide further information on the utilization of pomegranate peels.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Massimiliano Cardinale, Roberto Trinchera, Giuseppe Natrella, Graziana Difonzo, Carlo De Benedittis, Ilario D'amato, Marco Mascellani, Vito Michele Paradiso, Laura Rustioni
Summary: The study produced pomegranate wines using two cultivars and two yeasts, resulting in wines with different chemical profiles and characteristics. It highlights the potential to obtain tailored pomegranate wines with desired chemical profiles and sensory properties through management optimization, thus making pomegranate wines a potential established beverage in Western countries.
Article
Food Science & Technology
Pamela R. Toledo-Merma, Marianne H. Cornejo-Figueroa, Anabel D. R. Crisosto-Fuster, Monique M. Strieder, Larry O. Chani-Paucar, Grazielle Nathia-Neves, Hector Rodriguez-Papuico, Mauricio A. Rostagno, Maria Angela A. Meireles, Sylvia C. Alcazar-Alay
Summary: This study evaluated the extraction of phenolic compounds from pomegranate residues using lower temperatures and pressures in pressurized liquid extraction (PLE). The results showed that PLE under low pressure and low temperature conditions could effectively extract phenolic compounds from pomegranate residues, making this process more competitive and sustainable for the pomegranate industry.
Article
Food Science & Technology
Gabriela Rios-Corripio, Mariana Morales-de la Pena, Jorge Welti-Chanes, Jose Angel Guerrero-Beltran
Summary: This study evaluated the effects of pulsed electric field (PEF) and pasteurization on a pomegranate fermented beverage. PEF treatment significantly reduced microbial counts and had minimal impact on the beverage's physicochemical properties. However, the bioactive compounds slightly decreased during storage.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Manuel Reynaldo Cruz-Valenzuela, Rosa E. Ayala-Soto, Jesus Fernando Ayala-Zavala, Brenda A. Espinoza-Silva, Gustavo A. Gonzalez-Aguilar, Olga Martin-Belloso, Robert Soliva-Fortuny, Filomena Nazzaro, Florinda Fratianni, Melvin R. Tapia-Rodriguez, Ariadna Thalia Bernal-Mercado
Summary: Aqueous pomegranate peel extract (PPE) shows higher total phenolic and flavonoid content, better antioxidant capacity, and exhibits antimicrobial and anti-quorum sensing activity. The main phenolic compounds identified are chlorogenic and gallic acids. Treatment of alfalfa sprouts with aqueous PPE reduces bacterial counts and enhances antioxidant capacity.
Article
Biochemistry & Molecular Biology
Valentina Parisi, Valentina Santoro, Giuliana Donadio, Maria Laura Bellone, Gianfranco Diretto, Carla Sandri, Francesca Mensitieri, Nunziatina De Tommasi, Fabrizio Dal Piaz, Alessandra Braca
Summary: A comparative study of peel extracts from eight Punica granatum cultivars in South Italy revealed rich ellagitannins and flavonoids, as well as strong antioxidant and anti-inflammatory activities. One local cultivar, 'Granato di Aiello del Sabato', showed particularly high bioactivity, suggesting its potential for germplasm conservation and local farmers' cultivation.
Article
Chemistry, Applied
Atefeh Bahmanzadegan, Hossein Tavallali, Vahid Tavallali, Mohammad Ali Karimi
Summary: This study investigated the bioactive compounds in pomace extracts of Punica granatum L. and explored their potential uses in various industries. Different phenolic compounds were detected in the extracts, with gallic acid being the major component.
NATURAL PRODUCT RESEARCH
(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
Chemistry, Applied
Andre Mesquita Magalhaes Costa, Bruna Rachel Antunes Gaspar, Veronica Calado, Renata Valeriano Tonon, Alexandre Guedes Torres
Summary: This study investigated the oxidative stability of pomegranate seed oil microparticles and their application in instant caff`e latte beverage. The coacervated microparticles were overall stable for 60 days, but their structure collapsed after 90 days. Storage under vacuum improved the oxidative stability of the microparticles at high temperature.
Article
Food Science & Technology
Mihaela Skrt, Alen Albreht, Irena Vovk, Oana Emilia Constantin, Gabriela Rapeanu, Mija Sezun, Ilja Gasan Osojnik Crnivec, Uros Zalar, Natasa Poklar Ulrih
Summary: This study comprehensively examined the phenolic composition and antioxidative activity of a new pomegranate cultivar grown in the Northwest Istria region. The results showed that pomegranate peel extracts had the highest total phenolic content, while water peel extracts exhibited the highest antioxidative activity. Additionally, the degradation of anthocyanins in pomegranate juice increased after storage. Pomegranate peel was also found to be a sustainable inedible food source for papermaking.
Article
Nutrition & Dietetics
Qi Wang, Tinglan Yuan, Xiaohuan Zhu, Gongshuai Song, Danli Wang, Ling Li, Mingquan Huang, Jinyan Gong
Summary: Pomegranate peels, a byproduct of pomegranate production, contain phenolic compounds with effective antioxidant properties. In this study, steam explosion was used to pretreat pomegranate peels for phenol extraction. The optimal conditions for steam explosion were determined, and the extracted phenols were compared to unexploded peels. The study showed that steam explosion improved the release of phenolics, especially gallic acid and ellagic acid, from the pomegranate peels.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Ana Topalovic, Mirko Knezevic, Ljubica Ivanovic, Sasa Gacnik, Maja Mikulic-Petkovsek
Summary: The study conducted phytochemical analysis on pomegranate juices available in the Montenegrin market, revealing rich content of phenolic compounds. The whole fruit juices had lower pH and higher levels of various phenolics compared to aril juices.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Crystallography
Essam Hady, Mahmoud Youssef, Amani H. Aljahani, Huda Aljumayi, Khadiga Ahmed Ismail, El-Sayed El-Damaty, Rokkaya Sami, Gamal El-Sharnouby
Summary: This study aimed to prepare double nanoemulsions loaded with phenolic-rich extract from pomegranate peel. The results showed that the emulsions exhibited good physical stability, with the addition of CMC improving their storage stability. These findings provide valuable information for the development of polyphenol-enriched functional foods.
Article
Horticulture
Fatemeh Nazoori, Samaneh Mollai, Fereshteh Sobhani, Seyed Hossein Mirdehghan, Seyyed Rasoul Sahhafi
Summary: The research aimed to evaluate the effects of applying carnauba wax and carboxymethyl cellulose coating on pomegranate fruits during storage. The study found that carnauba wax treatment was more effective in preserving anthocyanin, flavonoid, and fruit firmness, while carboxymethyl cellulose treatment was better at maintaining fruit weight, pH, vitamin C content, and phenolic compounds. Carboxymethyl cellulose (1%) showed the best results after 100 days of storage, while carnauba wax (1%) worked best after 50 days of storage. Rating: 7/10.
SCIENTIA HORTICULTURAE
(2023)
Review
Food Science & Technology
Alami Mehdi, Benchagra Lamiae, Boulbaroud Samira, Mhamed Ramchoun, Khalil Abdelouahed, Fulop Tamas, Berrougui Hicham
Summary: Polyphenols have neuroprotective benefits and could be valuable in treating neurodegenerative diseases like Alzheimer's and Parkinson's. However, inconsistent findings and variations in individuals and study designs need to be considered.
Article
Food Science & Technology
Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari, Jeehyun Lee
Summary: This study analyzed the volatile and nonvolatile compounds in commercial white wines and evaluated their impact on aroma and flavor profiles. The results showed that certain volatile compounds were positively correlated with consumer acceptability, while nonvolatile substances such as acetic acid and catechins were negatively correlated. These findings enhance our understanding of the relationship between the chemical composition of commercial wines and consumer preferences.
Article
Food Science & Technology
Aggrey Pemba Gama, Koushik Adhikari
Summary: Development and optimization of acceptable peanut-based beverages were achieved through mixture design and product matching approaches, addressing challenges related to sensory properties and consumer acceptability. The study identified sensory drivers of consumer acceptability and determined the optimal proportions of peanut paste and malted milk powder in the beverage mixture. The findings contribute to the development of peanut-based beverages that can be scaled up for production.
Article
Food Science & Technology
Tracy Jaico, Himanshu Prabhakar, Koushik Adhikari, Rakesh K. Singh, Anand Mohan
Summary: The changing consumer attitude towards meat products warrants innovation. This study developed meatloaf using trimmed meat and by-products known for their tenderness issues. The results showed that the inclusion of bicarbonates had a significant tenderizing and juiciness effect on the meatloaf, improving its sensory attributes and texture.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Eneko Larranaga-Ayastuy, Maria Mora, Elena Romeo-Arroyo, Ekaitz Esteban, Laura Vazquez-Araujo
Summary: The aim of this study was to investigate the relationship between electrodermal activity (EDA) and consumers' self-reported response during the drinking experience of different beer samples in two contexts. The results showed significant differences in liking and emotional valence scores among beers, with higher scores in the real context. Only the Skin Conductance Level was able to discriminate among samples and showed a negative correlation with explicit liking and valence. Further research is needed to explore the utility of EDA signals in sensory analysis.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Chetan Sharma, Marianne Swaney-Stueve, Edgar Chambers, Sastry S. Jayanty, Martin J. Talavera
Summary: The findings of this study provide insights into the type and effectiveness of information generated by open-ended questions in the context of food-related studies. Open-ended questions were tested for their questioning effect, information type, diversity of responses, and difficulty.
JOURNAL OF SENSORY STUDIES
(2023)
Article
Food Science & Technology
Shuyana Deba-Rementeria, Olaia Estrada, Felipe Goni-de-Cerio, Laura Vazquez-Araujo
Summary: Different strategies were evaluated to reduce bitterness of orange peels, including blanching in salt or alkaline solution, fermentation, and sugar coating. Analysis of the samples revealed variations in flavonoid and polyphenol contents, volatile composition, and texture. The consumer panel found that samples treated with sugar coating or fermentation were the most liked, although they were still perceived as moderately bitter. Further research is necessary to understand the bitterness perception of processed orange peels and develop highly accepted products.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Koushik Adhikari
Summary: Neuromarketing or consumer neuroscience is a field that combines neurobiology and behavioral psychology to study consumer behavior. This review focuses on the potential of using neuroscientific methods, such as electroencephalography and eye tracking, in consumer sensory science research. It suggests that researchers should consider confounding variables, and highlights the importance of ethical oversight due to the involvement of human subjects.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Himanshu Prabhakar, Taija Stoner-Harris, Koushik Adhikari, Abhinav Mishra, Clive H. Bock, Fanbin Kong
Summary: This study investigated the chemical changes in pecan nuts during different storage treatments. The results were used to develop a sensory prediction model based on volatile compounds. The model can provide a rapid measurement of lipid oxidation in pecans, benefiting the pecan industry.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
P. Toran-Pereg, M. Mora, M. Thomsen, Z. Palkova, S. Novoa, L. Vazquez-Araujo
Summary: To transition to more sustainable diets, understanding consumers' demands and expectations is essential. This exploratory research conducted an online survey in Spain, Slovakia, and Denmark, examining food choice motivations, the importance of product attributes, and consumer concepts of sustainability. The preliminary results revealed significant cross-cultural differences, suggesting the need to address these variations when developing strategies and promoting sustainable consumption habits.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Shuyana Deba-Rementeria, Alicia Paz, Olaia Estrada, Laura Vazquez-Araujo
Summary: This study characterized a new product made from discarded orange peels. The orange peel was fermented in sugary brines with different salt concentrations to reduce its bitterness. The fermentation process resulted in significant differences in physicochemical characteristics between the fermented samples and the original peel. The snack made with the orange peel fermented in a 2% salt brine was more liked by consumers, indicating potential value for this orange juice by-product.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Food Science & Technology
Rhonda K. Miller, Tanner J. Luckemeyer, Chris R. Kerth, Koushik Adhikari
Summary: Consumer acceptance and overall liking of beef are influenced by instrumental and sensory attributes related to flavor, tenderness, and juiciness. A study was conducted to understand the relationships between descriptive beef flavor and texture attributes, Warner-Bratzler shear force (WBSF), and consumer liking attributes for light US beef eaters. Different cooking methods, cuts, and internal temperatures affected the beef attributes, WBSF, and consumer liking similarly.
Editorial Material
Food Science & Technology
Laura Vazquez-Araujo
Article
Food Science & Technology
Paula Toran-Pereg, Shuyana Deba-Rementeria, Olaia Estrada, Guillermo Pardo, Laura Vazquez-Araujo
Summary: The present study conducted a series of analyses to develop a hot chili pepper sauce using green peppers that are usually discarded. Different fermentation processes and ingredients were assessed. The study found that the ingredients added to the sauces had a greater impact on the sensory profile of the final product than the fermentation process. A Napping (R) test was conducted to differentiate the product from other hot sauces in the market. The research results optimized the production process, saving time and ingredient costs.
Article
Food Science & Technology
Shubham Sandilya, Natalia Oroya, Teresa Moral, Laura Vazquez-Araujo
Summary: This study examined how the texture of a glass used to drink beer affects perception and emotions. Results showed that the texture did not affect perception of alcoholic beer but did influence perception of non-alcoholic beer.
Article
Education, Scientific Disciplines
Melanie K. Ng, Koushik Adhikari, Elizabeth L. Andress, Sarah T. Henes, Jung Sun Lee, Ginnefer O. Cox
Summary: This study investigates the acceptance of unfamiliar recipes and the practicality of a hybrid method for evaluating recipes. The results show that the hybrid recipe evaluation format is practical for introducing new recipes to peer educators when resources are limited.
JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR
(2023)