Article
Biochemistry & Molecular Biology
Yu Zhang, Huangying Shu, Muhammad Ali Mumtaz, Yuanyuan Hao, Lin Li, Yongjie He, Weiheng Jin, Caichao Li, Yan Zhou, Xu Lu, Huizhen Fu, Zhiwei Wang
Summary: In this study, the color conversion mechanism of pepper fruit was explored using transcriptome and metabolome analysis. Key genes and metabolites involved in the biosynthesis of flavonoids and carotenoids were identified, and their roles in pepper fruit color changes were revealed. Transcription factor families such as p450 and NBARC were also found to potentially play important roles in the biosynthesis of flavonoids and carotenoids in pepper fruits.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review focuses on the chemical composition, health benefits, and products derived from the pulps of Passiflora spp. over the last 5 years. Phenolic acids and polyphenols were among the major organic compounds found in the pulps of Passiflora spp. The fruits demonstrated antioxidant properties as well as inhibition of alpha-amylase and alpha-glucosidase enzymes. These findings indicate the potential use of Passiflora spp. in developing a variety of products, especially non-dairy beverages, to meet consumer demand for alternatives. Sensory analysis and in vivo tests are encouraged to further explore the development of pharmaceutical and food products with high value. Patents also show considerable interest in research and product development in various food technology areas, as well as biotechnology, pharmacy, and materials engineering.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Monika Vidak, Boris Lazarevic, Marko Petek, Jerko Gunjaca, Zlatko Satovic, Ivica Budor, Klaudija Carovic-Stanko
Summary: The study investigated the effect of commercial calcite nanoparticles on sweet pepper fruits and found that it can reduce yield and increase fruit firmness, with different effects observed depending on the cultivar.
Article
Plant Sciences
Swati Sharma, Hare Krishna, Kalyan Barman, Basudev Kole, S. K. Singh, T. K. Behera
Summary: This study investigated the effects of treating bell pepper fruit with spermidine, spermine, and chitosan on fruit quality, bio-active compounds, antioxidant enzyme activities, shelf life, and senescence related compounds. The results showed that the synergistic treatment of spermine 1.5 mM and chitosan 1% exhibited the best preservation effects on the bell pepper fruit, reducing weight loss, electrolyte leakage, and oxidative damage, while maintaining higher levels of bioactive compounds and antioxidant enzyme activities.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Food Science & Technology
Judita Lidikova, Natalia Ceryova, Marek Snirc, Alena Vollmannova, Janette Musilova, Monika Tothova, Alzbeta Hegedusova
Summary: This study examined the total polyphenols, vitamin C, and capsaicin contents in different pepper varieties, and found a high correlation between vitamin C content and antioxidant activity. Due to the presence of bioactive compounds, especially antioxidants, pepper fruits are recommended for the prevention of cell damage.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Article
Biochemistry & Molecular Biology
Aline Rigon Zimmer, Bianca Franco Leonardi, Eduardo Rigon Zimmer, Alexandre Pastoris Muller, Grace Gosmann, Luis Valmor Cruz Portela
Summary: This study evaluated the protective effects of Capsicum baccatum red pepper on metabolic syndrome induced by an ultra-processed diet in rats. The results showed that oral administration of C. baccatum along with the ultra-processed diet prevented adipose tissue accumulation, reduced total cholesterol and LDL levels, and improved glucose metabolism, all commonly associated with metabolic syndrome. The study suggests that C. baccatum red pepper is a secure and enriched source of bioactive compounds promising to protect against pathological processes associated with metabolic syndrome.
Article
Plant Sciences
Yi Wu, Sigal Popovsky-Sarid, Yury Tikunov, Yelena Borovsky, Kobi Baruch, Richard G. F. Visser, Ilan Paran, Arnaud Bovy
Summary: The genetic basis of flavonoid variation in pepper fruit was explored, and a major regulatory gene CaMYB12-like was identified. The study revealed the important role of CaMYB12-like in the regulation of flavonoid content in pepper fruit, and demonstrated the potential for breeding high-flavonoid content in cultivated pepper through transgenic technology.
Article
Food Science & Technology
Elif Yildiz
Summary: Vinegar has been recognized as a traditional remedy and has gained increasing attention for its bioactive potential and health properties. This study evaluated vinegars made from red fruits and found them to have higher content of organic acids and phenolic compounds compared to apple and grape vinegars. Raspberry, guelder-rose, and pomegranate vinegars showed superior bioactive content and potential.
Article
Energy & Fuels
Jader Martinez-Giron
Summary: This study evaluated the effects of adding sweet red pepper oleoresin and tree tomato juice at different concentrations to vegetable margarine. The results showed that the addition of these natural extracts significantly increased the bioactive compounds and antioxidant activity of the margarine. Physicochemical and microbiological tests confirmed that the developed margarine met quality standards. The margarine formulated with 200 ppm of sweet red pepper oleoresin and 10% of tree tomato juice received the best sensory evaluation.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Plant Sciences
Peigang Liu, Yan Zhu, Jingjing Ye, Tianbao Lin, Zhiqiang Lv, Zilong Xu, Lushan Xu, Leyang Chen, Jia Wei
Summary: The study found that the yield and quality of off-season mulberry fruits are significantly lower compared to mulberry fruits in normal season, with lower moisture content, higher pH, and significantly reduced content of proteins and sugars.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Plant Sciences
Yelena Borovsky, Amit Raz, Adi Doron-Faigenboim, Hanita Zemach, Eldad Karavani, Ilan Paran
Summary: Fruit shape is a crucial quality trait in peppers, and a major QTL on chromosome 10, named fs10, controlling fruit shape has been identified. The candidate gene CaOFP20 has been found to function as a suppressor of fruit elongation in peppers, affecting cell expansion and replication.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Genetics & Heredity
Zhicheng Gan, Xingxing Wu, Sage Arnaud Missamou Biahomba, Tingting Feng, Xiaoming Lu, Nengbing Hu, Ruining Li, Xianzhong Huang
Summary: This study systematically investigates the MADS-box genes in economically important vegetable crop pepper and provides insights into their evolutionary features and biological functions. The findings contribute to a better understanding of the growth and development mechanisms of pepper.
Article
Food Science & Technology
Milica Lucic, Nebojsa Potkonjak, Ivana Sredovic Ignjatovic, Steva Levic, Zora Dajic-Stevanovic, Stefan Kolasinac, Miona Belovic, Aleksandra Torbica, Ivan Zlatanovic, Vladimir Pavlovic, Antonije Onjia
Summary: This study examines the effects of ultrasound and chemical pretreatments on the quality attributes of dried red pepper. The study finds that drying method, pretreatment time, and pH value have significant impacts on the phenolic content, color, rehydration ratio, antioxidant activity, and texture of the dried pepper. The use of ultrasound pretreatment and potassium metabisulfite as an additive show positive effects on the pepper's morphology and quality.
Article
Food Science & Technology
Chaochao Liu, Hongjian Wan, Youxin Yang, Qingjing Ye, Guozhi Zhou, Xiaorong Wang, Golam Jalal Ahammed, Yuan Cheng
Summary: LED lightings with different spectra can increase capsaicinoids and amino acid contents in chili peppers, and also affect fruit firmness and nutrient contents.
Article
Biochemistry & Molecular Biology
Yan Zhou, Muhammad Ali Mumtaz, Yonghao Zhang, Huangying Shu, Yuanyuan Hao, Xu Lu, Shanhan Cheng, Guopeng Zhu, Zhiwei Wang
Summary: This study identified key genes involved in anthocyanin synthesis through experiments with purple pepper fruit under different light conditions, providing a reference for further research on the regulatory mechanism of anthocyanin biosynthesis in peppers.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Mercia Maria Alfinete Sulumindine Inroga, Medelin Marques da Silva, Rufino Fernando Flores Cantillano, Karina Paese, Silvia Staniscuaski Guterres, Simone Hickmann Flores, Alessandro de Oliveira Rios
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Microbiology
Monique Michels, Gabriel Fernandes Alves Jesus, Ana Paula Lorenzen Voytena, Marina Rossetto, Fernanda Ramlov, Emily Corneo, Paulo Feuser, Daniel Gelain, Felipe Dal-Pizzol
Summary: The discovery of the potential of paraprobiotics to exert different immunological benefits suggests the need for further studies to determine their potential and mechanisms of action in modulating the immune system. This study investigated the immune response of macrophage cell lines, stimulated with lipopolysaccharide, to several microbial-associated molecular patterns (MAMPS) at different doses. The results showed that MAMPS at different doses had varying effects on immune response, and paraprobiotics may contribute to improving intestinal homeostasis, immunomodulation, and host metabolism.
CURRENT MICROBIOLOGY
(2022)
Review
Chemistry, Applied
Michele Utpott, Eliseu Rodrigues, Alessandro de Oliveira Rios, Giovana Domeneghini Mercali, Simone Hickmann Flo
Summary: This review discusses the recent research on metabolomics analysis in food processing, highlighting its ability to evaluate chemical and organoleptic transformations. It focuses on process-composition-function relationships and covers various transformations in foods subjected to different processes. Metabolomics is seen as a valuable tool for academia and industry in understanding the conversion of raw materials into ready-to-eat products.
Article
Food Science & Technology
Raisa Homem, Cristina Proserpio, Camilla Cattaneo, Fernanda C. Rockett, Helena de O. Schmidt, Marina R. Komeroski, Alessandro de O. Rios, Ella Pagliarini, Viviani Ruffo de Oliveira
Summary: This study evaluated the physicochemical parameters of high fiber and gluten-free breads made with teff and associated flours. The sensory analysis showed that breads made with teff were well accepted by both coeliac and non-coeliac subjects, suggesting a potential market success for these products. Teff flour demonstrated promising technological and nutritional values as well as sensory properties, supporting the development of new gluten-free bakery products without compromising consumer satisfaction.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Raquel Viviane Haas, Raisa Vieira Homem, Deise Vitoria Farias, Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Janaina Guimaraes Venzke, Manuela Mika Jomori, Tarso Ledur Kist, Alessandro de Oliveira Rios, Viviani Ruffo de Oliveira
Summary: The study evaluated the chemical, technological and sensory characteristics of gluten-free cakes made with teff flour. Higher percentages of teff increased total ash content in the cakes. T4 had the highest apparent and specific volumes, but the lowest flavor rating.Appearance, color and odor attributes did not show significant differences among the treatments in sensory analysis.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Raisa Homem, Helena de O. Schmidt, Fernanda C. Rockett, Alessandro de O. Rios, Tarso B. L. Kist, Marcelle de Paula Konzen, Juliana de Castilhos, Rochele C. Rossi, Viviani Ruffo de Oliveira
Summary: Breads made with teff flour have higher antioxidant capacity and contain more phenolic compounds, thiamine, pantothenic acid, and pyridoxine, making them a good alternative for people with celiac disease. Comparatively, breads made with wheat flour have lesser antioxidant capacity and vitamin content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Chemistry, Applied
Patricia da Silva Rodrigues, Alessandro de Oliveira Rios, Florencia Cladera-Olivera
Summary: The intake of Amaranth by the Brazilian population may exceed the Acceptable Daily Intake, posing health risks, particularly among younger individuals. Juices and soft drinks are the major sources of Amaranth consumption.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2022)
Article
Food Science & Technology
Alex Sndra Nascimento de Souza, Helena de Oliveira Schmidt, Carlos Pagno, Eliseu Rodrigues, Magnolia Aparecida Silva da Silva, Simone Hickmann Flores, Alessandro de Oliveira Rios
Summary: This study analyzed the HPLC profiles, MS spectrometric data, and antioxidant capacity of four cultivars of red lettuce, and found that the season significantly influences the concentration of bioactive compounds in lettuce.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Endocrinology & Metabolism
Kelly P. Zucatti, Paula P. Teixeira, Laura F. Wayerbacher, Giovana F. Piccoli, Poliana E. Correia, Natasha K. O. Fonseca, Karla S. Moresco, Bruno A. Guerra, Michelle G. Madure, Laura P. Farenzena, Anize D. Frankenberg, Elisa Brietzke, Bruno Halpern, Oscar Franco, Veronica Colpani, Fernando Gerchman
Summary: This study found that lifestyle interventions did not show superiority to usual care in reducing cardiovascular or all-cause mortality for individuals with prediabetes and type 2 diabetes. Factors such as the type of intervention, follow-up time, age, glycemic status, geographical location, risk of bias, and weight change did not influence the outcomes.
Article
Food Science & Technology
Giovana M. N. Mendonca, Estela M. D. Oliveira, Alessandro O. Rios, Carlos H. Pagno, Daniela C. U. Cavallini
Summary: Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using different ratios of soy kefir and soy extract. Physicochemical, microbiological, and sensory analyses were conducted to evaluate the products. The results showed that the addition of kefir increased the acidity and total phenolic compounds in the ice cream. The ice creams met the microbiological and sensory expectations of the target audience, with the ice cream containing 100% kefir being the preferred choice.
Article
Biology
Marcelo Falchetti, Marina Delgobo, Helena Zancanaro, Karoline Almeida, Raquel Nascimento das Neves, Barbara dos Santos, Natalia Marceli Stefanes, Alexander Bishop, Maria Claudia Santos-Silva, Alfeu Zanotto-Filho
Summary: This study characterizes the transcriptional and genetic alterations associated with auranofin response in cancer cells. It identifies a signature of 29 genes that are associated with auranofin resistance, with mutations in NRF2 pathway genes strongly linked to overexpression of these genes. The study also predicts the sensitivity of different cancer types to auranofin based on their gene expression patterns.
COMPUTERS IN BIOLOGY AND MEDICINE
(2023)
Article
Chemistry, Applied
Helena de Oliveira Schmidt, Fernanda Camboim Rockett, Giliani Veloso Sartori, Katia Rezzadori, Bruna Tischer, Eliseu Rodrigues, Alessandro de Oliveira Rios, Vitor Manfroi
Summary: This study evaluated the effect of commercial pectinolytic enzyme, pasteurization, and microfiltration on the physicochemical quality and bioactive compounds of feijoa juice. The results showed that enzyme treatment increased juice yield and improved color parameters and phenolic compound content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biotechnology & Applied Microbiology
Elton Rodrigo Ce, Audecir Giombelli, Jalusa Deon Kich, Karla Suzana Moresco, Andresa Miranda, Mayka Reghiany Pedrao, Gracielle Johann, Andrea Catia Leal Badaro, Elisabete Hiromi Hashimoto, Alessandra Machado-Lunkes
Summary: Pig production has economic importance in Brazil. The different stages of raising and slaughtering pigs affect the microbiological quality of pig products and by-products. Microbiological analysis and HACCP are tools for monitoring the quality of microorganisms. This study developed a predictive model to monitor the absence or presence of Salmonella based on variables such as distance and aerobic mesophilic. The model showed an accuracy of about 85% for monitoring the microbiological quality of pig slaughter.
JOURNAL OF FOOD PROTECTION
(2023)
Article
Genetics & Heredity
Cristine Dieter, Leticia de Almeida Brondani, Natalia Emerim Lemos, Ariell Freires Schaeffer, Caroline Zanotto, Denise Taurino Ramos, Eliandra Girardi, Felipe Mateus Pellenz, Joiza Lins Camargo, Karla Suzana Moresco, Lucas Lima da Silva, Mariana Rauback Aubin, Mayara Souza de Oliveira, Tatiana Helena Rech, Luis Henrique Canani, Fernando Gerchman, Cristiane Bauermann Leitao, Daisy Crispim
Summary: Although age, sex, and comorbidities play a role in the severity of COVID-19, genetic polymorphisms in ACE1, ACE2, DPP9, IFIH1, IFNAR2, IFNL4, TLR3, TMPRSS2, and TYK2 also contribute to the variation in disease severity. This study found that specific genotypes and alleles in these genes are associated with increased risk of ICU admission and death in COVID-19 patients, especially among females and non-white individuals. Moreover, interactions between these polymorphisms further increase the risk of worse outcomes.
Article
Food Science & Technology
Marina Rocha Komeroski, Keyla Araujo Portal, Jorgiana Comiotto, Tammila Venzke Klug, Simone Hickmann Flores, Alessandro de Oliveira Rios
Summary: Sprouts and microgreens are gaining popularity as an alternative to traditionally matured vegetables due to their high content of bioactive compounds. This study compared the nutritional profile and bioactive compounds of organically grown arugula sprouts and microgreens in a hydroponic system. The vegetables showed high protein content, with sprouts being significantly higher than microgreens (24.8% vs 18.2%). They also had excellent levels of total fiber (34.3% sprouts; 28.7% microgreens) and soluble fiber (11.5% sprouts; 6.7% microgreens). Sprouts contained higher levels of carotenoids zeaxanthin and β-carotene, while microgreens had more O-glucosides derived from flavonoids.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)