Article
Chemistry, Medicinal
Amandyne Linares-Maurizi, Guillaume Reversat, Rana Awad, Valerie Bultel-Ponce, Camille Oger, Jean-Marie Galano, Laurence Balas, Anaelle Durbec, Justine Bertrand-Michel, Thierry Durand, Remi Pradelles, Claire Vigor
Summary: This study aims to analyze the profile of oxylipins in five microalgae species grown under optimal conditions, and found a high diversity of non-enzymatic and enzymatic oxylipins in these microalgae. These bioactive lipids may have important functions in preventive health measures and amelioration of inflammation.
Article
Food Science & Technology
Jianjun Zhou, Min Wang, Houda Berrada, Zhenzhou Zhu, Nabil Grimi, Francisco J. Barba
Summary: This study evaluates the impact of different processes (PEF, PLE, and PEF + PLE) on the yield of antioxidant compounds from Spirulina. The results show that PEF + PLE significantly improves the extraction yield and increases the protein, polyphenol, chlorophyll a, and antioxidant capacity values of Spirulina extracts.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Biochemical Research Methods
Jie Tang, Mengge Shi, Yan Xu, Zhengcai Ju, Huida Guan, Jun Lin, Gan Li, Han Han, Tong Zhang
Summary: A rapid and highly sensitive LC-MS/MS method was established and validated for simultaneous determination of multiple components in rat plasma, providing useful information for the further study of active ingredients of SGZT.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Robinson C. Jose, Thangjam Kanchal, Bengyella Louis, Narayan C. Talukdar, Devasish Chowdhury
Summary: This research conducted microscopic and proteomic analyses to investigate the factors involved in false smut formation caused by Ustilaginoidea virens in rice. Significant differences in peptide bands and spots were detected between infected and non-infected grains, and the identified proteins in resistant grains were involved in various biological processes. The study also found that U. virens produces degrading enzymes and other proteins during smut formation. The dimension of rice grain spikes, their elemental composition, moisture content, and specific peptides produced by the grains and the fungi were found to play a vital role in false smut formation.
Article
Environmental Sciences
Masoumeh Panbehkar Bisheh, Hasan Amini Rad
Summary: The physicochemical properties of MgAC-NPs make them beneficial in treating microalgae and have the potential for nutrient removal in wastewater treatment plants. The optimized conditions for cultivating Chlorella sorokiniana PA.91 with MgAC-NPs were found to be 20 degrees C, 37 μmol m(-2) s(-1), and 0.05 g L-1, resulting in the best growth productivity and biomass performance.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Chemistry, Applied
Layla Engelhardt, Tobias Pohnl, Mohammad Alhussein, Michael John, Susanne Neugart
Summary: Amaranthus L. leaves are rich in secondary plant metabolites, with high amounts of hydroxycinnamic glucaric and-isocitric acids. They also exhibit antioxidant activity similar to 5-caffeoylquinic acid. The antioxidant activity is influenced more by the phenolic and ascorbic acid concentrations rather than the species of Amaranthus L. Household cooking may reduce antioxidant activity, while leaching into cooking water has negligible effects. Baking Amaranthus L. into a wheat-dough-matrix may result in lower phenolic concentrations due to phenol-protein binding and thermal degradation.
Article
Food Science & Technology
Jing Wan, Peng He, Yuanshan Chen, Qiujin Zhu
Summary: A practical, efficient, and rapid method for quantifying 19 pyrethroids in tea and orange samples was developed. Out of 262 tea samples, 11 pyrethroids were detected positive with concentrations below maximum residue limits. No pyrethroid was found in 209 peeled orange samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Analytical
Hugo M. Santos, Luis B. Carvalho, Carlos Lodeiro, Goncalo Martins, Ines L. Gomes, Wilson D. T. Antunes, Vanessa Correia, Maria M. Almeida-Santos, Helena Rebelo-de-Andrade, Antonio P. A. Matos, J. L. Capelo
Summary: This work presents a tutorial on the capabilities of bioanalytical mass spectrometry in detecting and differentiating viruses at the peptide level, as well as providing diagnosis and prognosis for infected patients. It offers insights into the possibilities of current high-resolution mass spectrometry technology and bioinformatics.
MICROCHEMICAL JOURNAL
(2023)
Article
Plant Sciences
Hui Xu, Hang Yu, Jie Fu, Zheng-Wei Zhang, Jia-Chun Hu, Jin-Yue Lu, Xin-Yu Yang, Meng-Meng Bu, Jian-Dong Jiang, Yan Wang
Summary: This study revealed the interaction between plantamajoside and gut microbiota using high-resolution mass spectrometry and targeted metabolomics methods. The results showed that plantamajoside was rapidly metabolized into various active metabolites in the gut microbiota. Moreover, plantamajoside was found to affect short-chain fatty acid and tryptophan metabolism. These findings are significant for understanding the pharmacological effects of plantamajoside.
Article
Biochemical Research Methods
Changming Chen, Meiling Wen, Ya Jin
Summary: This study introduces a method that combines SDS-PAGE, whole-gel slicing, and quantitative LC-MS/MS to analyze protein distributions in a proteome, providing proteoform-correlated information for in-depth proteomics. The research revealed that about 30% of proteins have multiple proteoforms in gels, with complex profiles categorized into six types based on distribution and deviations between abundance-peak apparent M(w)s and calculated M(w)s.
JOURNAL OF PROTEOME RESEARCH
(2022)
Article
Agricultural Engineering
Juana Rozalen, M. Mercedes Garcia, Amaya Zalacain, Horacio Lopez-Corcoles, Jorge Hurtado de Mendoza, Katrina Cornish, Manuel Carmona
Summary: Guayule, as a promising renewable source of natural rubber/latex, has resins with various activities potentially related to sesquiterpenes. By exploring different analytical methods, it was found that there may be new members of the guayulins family and the relationship in seasonal changes was identified.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Biochemistry & Molecular Biology
Guo-Ming Dong, Hang Yu, Li-Bin Pan, Shu-Rong Ma, Hui Xu, Zheng-Wei Zhang, Pei Han, Jie Fu, Xin-Yu Yang, Adili Keranmu, Hai-Tao Niu, Jian-Dong Jiang, Yan Wang
Summary: The study revealed that gut microbiota plays a significant role in the metabolism of timosaponin BII, resulting in the production of various metabolites, including three newly identified structures in the gut microbiota. The metabolic behavior of timosaponin BII in gut microbiota system was found to be unique compared to rat liver homogenate and a rat liver microsome incubation system.
Article
Food Science & Technology
Jhunior Abrahan Marcia Fuentes, Lucia Lopez-Salas, Isabel Borras-Linares, Miguel Navarro-Alarcon, Antonio Segura-Carretero, Jesus Lozano-Sanchez
Summary: Several studies have shown the protective effects of bioactive compounds in food against chronic diseases, with a particular focus on phenolic compounds. This study aimed to determine the bioactive composition of Carao tree seeds and optimize the extraction process. Analysis revealed that Carao tree seeds could be a potential source of bioactive compounds.
Article
Food Science & Technology
Nannan Li, Shuqin Li, Qirou Wang, Shuyu Yang, Yinuo Hou, Yan Gao, Xiangyang Zhang, Min Zhang, Haixia Chen
Summary: This study applied MALDI-TOF MSI and QTOF LC-MS/MS techniques to investigate the spatial distribution changes of low molecular weight compounds in garlic tissue during Laba garlic processing. It was found that some bioactive compounds were transformed or leached out during the processing, while new compounds related to pigments emerged. This study provides a basis for understanding the spatial distributions and changes of compounds in garlic tissue during Laba garlic processing, which may affect the bioactivities of garlic.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Patricia Sousa, Irene Camacho, Jose S. Camara, Rosa Perestrelo
Summary: Researchers have developed a potential diagnostic method for breast cancer using SDS-PAGE and MALDI-TOF MS, which can distinguish between breast cancer patients and healthy individuals based on peptide ion biosignatures.
Review
Food Science & Technology
Sucheta Khubber, Milad Kazemi, Sara Amiri Samani, Jose M. Lorenzo, Jesus Simal-Gandara, Francisco J. Barba
Summary: Pectin from different sources varies in terms of structure and functionality, and the extraction methods can affect its properties. Choosing the appropriate extraction method according to the source is important to achieve specific structure and functionality of pectin.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Abdo Hassoun, Abderrahmane Ait-Kaddour, Adnan M. Abu-Mahfouz, Nikheel Bhojraj Rathod, Farah Bader, Francisco J. Barba, Alessandra Biancolillo, Janna Cropotova, Charis M. Galanakis, Anet Rezek Jambrak, Jose M. Lorenzo, Ingrid Mage, Fatih Ozogul, Joe Regenstein
Summary: Climate change, population growth, food waste, and the risk of new disease outbreaks pose significant challenges to food sustainability and global security. Industry 4.0 technologies have emerged as a vital driver for sustainable development, transforming the food industry and offering solutions to these challenges. However, groundbreaking sustainable solutions can only be achieved by combining multiple technologies simultaneously.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Engineering, Chemical
Abdelghani Boussetta, Anass Ait Benhamou, Francisco J. Barba, Mohammed El Idrissi, Nabil Grimi, Amine Moubarik
Summary: This study successfully isolated lignin from SE-Cav using alkali treatment and applied it in wood adhesive formulation, showing excellent mechanical properties, water resistance, and a significant decrease in formaldehyde emissions.
JOURNAL OF ADHESION
(2023)
Review
Food Science & Technology
Min Wang, Jianjun Zhou, Jessica Tavares, Carlos A. Pinto, Jorge A. Saraiva, Miguel A. Prieto, Hui Cao, Jianbo Xiao, Jesus Simal-Gandara, Francisco J. Barba
Summary: Meat is a major protein source worldwide, but its consumption has been limited due to ethical and health concerns. To address this issue, new ingredients from natural sources are being used in meat products to create healthier options. This review focuses on the bioactive compounds in algae and their application in meat products, highlighting the functional properties and antimicrobial effects of algae in meat-based foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Jianjun Zhou, Min Wang, Francisco J. Barba, Zhenzhou Zhu, Nabil Grimi
Summary: In this study, ultrasound + membrane ultrafiltration was used to separate Spirulina saccharides. The results showed that ultrasound treatment significantly increased the yield of high-added-value compounds, such as protein, saccharides, and polyphenols. Scanning electron microscope analysis revealed that ultrasound treatment effectively destroyed the microstructure of Spirulina. The separation efficiency of different molecular weight cut-off membranes varied, with higher purity saccharides obtained using smaller molecular weight cut-off membranes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Shima Kaveh, Aliakbar Gholamhosseinpour, Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Juan M. M. Castagnini, Yuthana Phimolsiripol, Francisco J. J. Barba
Summary: Ultrasound is an innovative approach for dairy heat processing that effectively inactivates microorganisms. Several studies have shown its ability to improve the bioactive and functional properties of fermented dairy products. Increasing the amplitude of ultrasound up to 60% significantly increases peptide content. This review provides comprehensive information on ultrasound's role in the production of both fermented and non-fermented dairy products, discussing its effects on bioactive properties and the production of compounds such as peptides and exopolysaccharides.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Mercedes Taroncher, Yelko Rodriguez-Carrasco, Francisco J. Barba, Maria-Jose Ruiz
Summary: A large amount of fish side streams are produced each year, causing significant economic and environmental issues. The study aimed to isolate high-value compounds from fish by-products and determine their effects on cell proliferation, as well as the influence of minerals and metals and the potential enhancement of cell proliferation by dietary antioxidants. The results showed negative effects on cell proliferation at high concentrations of hydrolyzed fish protein and collagen samples. However, pre-treatment with certain antioxidants increased cell proliferation. The highest mineral concentrations were found for P, Ca, and Mg, while metals appeared at almost undetectable levels in bioavailable fractions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Manuel Salgado-Ramos, Francisco J. Marti-Quijal, Alberto J. Huertas-Alonso, M. Prado Sanchez-Verdu, Andres Moreno, Francisco J. Barba
Summary: This article reports the first combination of pulsed electric field (PEF) and supercritical fluid extraction (SFE) for exhausted grape marc (EGM) to recover bioactive compounds. PEF treatment enhanced the total antioxidant capacity (TAC) of EGM by 68% compared to conventional soaking. Re-extracting PEF-treated EGM after SFE further increased the efficiency by up to 87%. Polyphenols and other glycosylated structures were identified, and bioactive lipidic compounds and carbohydrate fraction were concurrently detected. The remaining solid fraction was characterized, and alternative valorization methods were suggested.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Beatriz de la Fuente, Tone Aspevik, Francisco J. Barba, Katerina Kousoulaki, Houda Berrada
Summary: The bioaccessibility of minerals in protein hydrolysates from salmon and mackerel was evaluated. The highest bioaccessibility was found for iron in salmon and mackerel head hydrolysates. The antioxidant capacity of the hydrolysates increased after in vitro digestion.
Article
Food Science & Technology
Albert Sebastia, Mara Calleja-Gomez, Noelia Pallares, Francisco J. Barba, Houda Berrada, Emilia Ferrer
Summary: In recent years, innovative food processing technologies such as ultrasound (USN) and pulsed electric fields (PEF) have emerged in the market and have shown great potential for the preservation of food products. This study investigated the effectiveness of combined treatments using USN + PEF and PEF + USN on reducing mycotoxin levels in orange juice mixed with milk. The results showed promising applications for reducing mycotoxins, with the PEF + USN treatment combination achieving up to 50% reduction in OTA and up to 47% reduction in ENNB.
Article
Food Science & Technology
Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vitor M. Gaspar, Joao F. Mano, Francisco J. Barba, Jorge A. Saraiva
Summary: This study examined the use of hyperbaric storage at room temperature to control the development of Byssochlamys nivea ascospores in apple juice. Different pasteurization methods were applied to contaminated juice samples before storage. The results showed that hyperbaric storage at room temperature inhibited ascospore development and inactivated them, effectively preventing mycotoxin production.
Article
Plant Sciences
Sudarut Nadon, Noppol Leksawasdi, Kittisak Jantanasakulwong, Pornchai Rachtanapun, Warintorn Ruksiriwanich, Sarana Rose Sommano, Amin Mousavi Khaneghah, Juan M. Castagnini, Francisco J. Barba, Yuthana Phimolsiripol
Summary: This study aimed to optimize the pressure and temperature conditions for supercritical fluid extraction (SFE) of Makwaen pepper (Zanthoxylum myriacanthum) extract (ME) in comparison to conventional hydro-distillation extraction. The optimal SFE conditions were found to be 20 MPa at 60 degrees C, resulting in the highest yield and total phenolic compound content. The ME obtained through SFE exhibited better physicochemical and antioxidant properties, while the hydro-distillation-extracted ME showed stronger antimicrobial properties.
Article
Biochemistry & Molecular Biology
Paola Tedeschi, Silvia Marzocchi, Nicola Marchetti, Francisco J. Barba, Annalisa Maietti
Summary: This study aimed to test the effectiveness of 1-methylcyclopropene (1-MCP) and cold storage in prolonging the shelf-life of 'Abate Fetel' pears, the most important winter cultivar in Italy. The results showed that treating the fruits with 1-MCP preserved phytochemical compounds better than simple refrigeration, prolonging the shelf-life and maintaining the fruit's quality and sensory characteristics.
Article
Food Science & Technology
Francisco J. Marti-Quijal, Juan Manuel Castagnini, Maria-Jose Ruiz, Francisco J. Barba
Summary: In this study, pulsed electric fields (PEF) extraction was optimized and used as a new method for valorizing fish side streams. The PEF technology improved the extraction of proteins and antioxidant compounds from fish head and skin. However, it was not successful for fish viscera. The extraction of minerals and heavy metals was also evaluated.
Article
Biotechnology & Applied Microbiology
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Elena Rosello Soto, Francisco J. Barba
Summary: In this study, ultrasonication (US) was used to improve the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process of Bakraei juice. The results showed that increasing the ultrasound time up to 5 min enhanced several beneficial properties such as antioxidant activity and anti-inflammatory properties, while further increasing the ultrasound time to 6 min decreased the efficiency of the fermentation process and negatively impacted the microbial population and various properties of the juices.
FERMENTATION-BASEL
(2023)