Article
Biochemistry & Molecular Biology
Weidong Zhang, Gang Wang, Pingwei Wen, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: This study investigated the effects of purple red rice bran (PRRBA) on the pasting, rheological property, chemical structure, microstructure, and water migration of rice starch. The results showed that PRRBA could decrease the peak viscosity, final viscosity, and activation energy of rice starch, while increasing its gel strength and hardness. The addition of PRRBA could improve the particle size distribution of rice starch, possibly due to the non-covalent bonds between PRRBA and rice starch. Furthermore, PRRBA improved the water-holding capacity of rice starch, as indicated by a decrease in the spin relaxation time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Weidong Zhang, Haibin Zhu, Liyuan Rong, Yi Chen, Qiang Yu, Mingyue Shen, Jianhua Xie
Summary: Purple red rice bran contains abundant anthocyanins, which can form V-type complexes with rice starch through non-covalent bonds, resulting in improved antioxidant activity and decreased enzyme activity. This research contributes to the development of high value-added and low glycemic index foods.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Juuso Erik Laitila
Summary: This study utilized a new method to analyze the composition and evolution of oligomeric proanthocyanidin-anthocyanin adducts in red wines. It found that while the compositions of the adducts had minor differences between wine varieties, there were significant quantitative differences. Additionally, the study suggested that characteristics in the polyphenolic starting material composition may affect the formation of the adducts.
Article
Food Science & Technology
Ting Chen, Hanyu Lu, Mingyue Shen, Qiang Yu, Yi Chen, Huiliang Wen, Jianhua Xie
Summary: This study investigated the phytochemical composition, antioxidant activities, and immunomodulatory effects of purple red rice bran pigment extracts (PRBP) on immunosuppressed mice. The results showed that PRBP exhibited excellent antioxidant activities and could alleviate immunosuppression.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Yanrong Ma, Jiaxing Li, Yan Xue, Yunbi Xu, Chunming Liu, Dingding Su
Summary: Extrusion puffing technology has been shown to have a positive impact on the nutritional value and flavor of black/purple rice by significantly increasing the content of nutrients such as flavonoids, minerals, and proteins, and enhancing the diversity of volatile compounds. This study provides new insights into the potential benefits of extrusion puffing for improving the quality of black/purple rice and other food products.
FRONTIERS IN NUTRITION
(2023)
Review
Plant Sciences
Fereidoon Shahidi, Renan Danielski, Samantha Ottani Rhein, Lee A. Meisel, Jocelyn Fuentes, Hernan Speisky, Andres R. Schwember, Adriano Costa de Camargo
Summary: Wheat and rice play a vital role in human nutrition and food security. Understanding their potential health benefits and studying the entire food value chain can optimize their production, improve human health, and address challenges posed by climate change.
Article
Chemistry, Applied
G. Lopez-Angulo, V. Miranda-Soto, J. A. Lopez-Valenzuela, J. Montes-Avila, S. P. Diaz-Camacho, J. A. Garzon-Tiznado, F. Delgado-Vargas
Summary: The methanol extract of Echeveria subrigida, a plant native to Mexico, has shown potential antidiabetic activity. The compounds quercetin-3-O-beta-glucoside, isorhamnetin-3-O-beta-glucoside, and dimers to heptamers proanthocyanidins were identified as the main contributors to the alpha-glucosidase inhibitory activity in the extract.
NATURAL PRODUCT RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Makar A. Gerasimov, Irina B. Perova, Konstantin I. Eller, Michail Y. Akimov, Anna M. Sukhanova, Galina M. Rodionova, Galina V. Ramenskaya
Summary: The purpose of this study was to investigate the qualitative and quantitative composition of biologically active substances in the fresh fruits of five different varieties of black chokeberry. Samples were obtained from the Michurin Federal Scientific Center in the Tambov region of Russia. Using modern chemical-analytical methods, the content and profiles of various compounds were determined, including anthocyanin pigments, proanthocyanidins, flavonoids, hydroxycinnamic acids, organic acids, monosaccharides, disaccharides, and sorbitol. The most promising varieties in terms of bioactive substance content were identified based on the results.
Article
Agronomy
Maria Ines Rouxinol, Maria Rosario Martins, Gabriela Carneiro Murta, Joao Mota Barroso, Ana Elisa Rato
Summary: This study developed predictive models using NIR spectroscopy to quantify important quality attributes in red wine grapes. The models showed high accuracy and predictive ability for soluble solids content, titratable acidity, total anthocyanins, and total tannins.
Article
Food Science & Technology
Rahul Thakur, Vivek Gupta, Payel Dhar, Sankar Chandra Deka, Amit Baran Das
Summary: The present study aimed to establish a green extraction method for anthocyanins from black rice bran using natural deep eutectic solvents (NADES) coupled with ultrasound-assisted extraction (UAE). The study demonstrated that this method minimized pollutants, lowered expenses, and improved extraction efficiency.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Guanghe Zhao, Mengqi Hu, Xiwen Lu, Ruifen Zhang
Summary: The study found that treated rice bran samples had decreased flavonoid content and increased phenolic acid content, but the antioxidant activity did not change accordingly. Structural analysis revealed progressive structural destruction of rice bran during the treatments.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Elias Obreque-Slier, Vanessa Bravo-Reyes, Edio Maldonado-Maldonado, Remigio Lopez-Solis
Summary: The phenolic composition of Vitis vinifera grape berry seeds is influenced by genetic background, edaphoclimatic factors, and cultural practices. These phenolic compounds are important for determining wine quality and are also the core of emerging nutraceutical products. Previous studies have focused on specific variables, making it difficult to generalize the results. Therefore, studies involving multiple influencing factors are needed to provide a broader understanding of berry seed phenolic profiles.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Elisabetta Pittari, Paola Piombino, Isabelle Andriot, Veronique Cheynier, Sylvie Cordelle, Gilles Feron, Karine Gourrat, Jean-Luc Le Quere, Emmanuelle Meudec, Luigi Moio, Fabrice Neiers, Pascal Schlich, Francis Canon
Summary: The study found that the oxidation of a non-oaked Pinot Noir red wine decreases fruity aroma dominance and increases maderised and prune aromas. In addition, ellagitannins but not proanthocyanidins preserved the perception of fruitiness and prevented an increase in maderised notes. Moreover, ellagitannins increased aroma persistence mainly in the non-oxidized wine.
Article
Food Science & Technology
Yixuan Yan, Xiaohu Luo, Mingcong Fan, Waleed AL-Ansi, Haifeng Qian, Yan Li, Li Wang
Summary: Red rice germination under salt stress leads to an increase in the accumulation of nutritional substances, particularly phenolic compounds. Salt stress also promotes the accumulation of pigments in red rice and their upstream substrates.
Article
Food Science & Technology
Khaetthareeya Sutthanut, Patcharaporn Tippayawat, Sukanya Srijampa, Wisitsak Phoksawat, Pornchanan Vachirodom, Roongrawee Wandee
Summary: This study demonstrates the health benefits of fermented rice bran extracts from black rice and germinated brown rice, including their prebiotic, antipathogenic bacteria properties, and hypocholesterolemia potential. The extracts show no toxicity and significantly reduce blood cholesterol levels, making them potential materials for the development of functional ingredients and health products.
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman, Anna M. McClung, Jace D. Everette, Rodante E. Tabien
Article
Food Science & Technology
Ming-Hsuan Chen, Anna M. McClung, Christine J. Bergman
JOURNAL OF CEREAL SCIENCE
(2017)
Article
Oncology
Michael Moody, Oanh Le, Megan Rickert, Jeremy Manuele, Sarah Chang, Gary Robinson, Jeffrey Hajibandeh, John Silvaroli, Mark A. Keiserman, Christine J. Bergman, Karl Kingsley
CANCER CELL INTERNATIONAL
(2012)
Article
Chemistry, Applied
Byungrok Min, Liwei Gu, Anna M. McClung, Christine J. Bergman, Ming-Hsuan Chen
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman, Anna M. McClung
Article
Chemistry, Applied
Ming-Hsuan Chen, Christine J. Bergman, Casey C. Grimm, Anna M. McClung
Article
Nutrition & Dietetics
Christine Bergman, Yuan Tian, Andrew Moreo, Carola Raab
Summary: This study found that the design of fast casual restaurant menus, consumers' dietary behaviors, and demographic characteristics are closely related to young adults' calorie choices. Education level and race have no significant impact on calorie choices, while normal weight and overweight individuals are more likely to choose low-calorie foods than obese individuals. Moreover, labeling calories and using green symbols on restaurant menus may influence some young people to choose low-calorie foods.
Article
Food Science & Technology
Ming-Hsuan Chen, Karen Bett-Garber, Jeanne Lea, Anna McClung, Christine Bergman
Summary: Human diets with higher levels of resistant starch (RS) have better glycemic control. This study investigated the effects of genetic haplotypes on RS content, RVA parameters, and cooked rice texture properties in high amylose rice varieties. The results showed that RVA characteristics were influenced by both Waxy and starch synthase II a (SSIIa) genes, while cooked rice texture attributes were more impacted by the Waxy gene. Roughness was found to be the only texture attribute associated with RS content, while protein content influenced roughness and stickiness between grains.
Article
Agronomy
Santiago Bataller, Anne J. Villacastin, Qingxi J. Shen, Christine Bergman
Summary: A transposon insertional rice mutant with enhanced germination rates has been developed, which is advantageous for rice growth in limited water regions and for reducing yield constraints caused by weed and bird competition. Analyses of nutritional components and metabolomics showed that the mutant has similar physical traits and compositional parameters to the wild type, making it safe for consumption.
Article
Hospitality, Leisure, Sport & Tourism
Andrew Moreo, Robert Woods, Gail Sammons, Christine Bergman
INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT
(2019)
Article
Multidisciplinary Sciences
Ming-Hsuan Chen, Anna M. McClung, Christine J. Bergman
Article
Food Science & Technology
Karl Kingsley, Mark A. Keiserman, Christine J. Bergman
FUNCTIONAL FOODS IN HEALTH AND DISEASE
(2013)
Review
Agronomy
Sharifa Sultana Dipti, Christine Bergman, Siti Dewi Indrasari, Theja Herath, Robert Hall, Hueihong Lee, Fatemeh Habibi, Priscila Zaczuk Bassinello, Eduardo Graterol, Julie P. Ferraz, Melissa Fitzgerald
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.