Article
Chemistry, Multidisciplinary
Laddawan Kowitcharoen, Surisa Phornvillay, Pornpan Lekkham, Nutthachai Pongprasert, Varit Srilaong
Summary: The study investigated the bioactive composition and proximate analysis of fourteen microgreens, belonging to different plant families, which all showed low caloric content and high levels of important nutrients and antioxidants. Some microgreens, such as lentil, buckwheat, broccoli, were found to have higher levels of chlorophyll, carotenoids, and antioxidants. The results highlight the benefits of utilizing genetic biodiversity to obtain microgreens with desired nutrients and antioxidants.
APPLIED SCIENCES-BASEL
(2021)
Review
Plant Sciences
Jacob Olagbenro Popoola, Omena B. B. Ojuederie, Oluwadurotimi Samuel Aworunse, Aminat Adelekan, Abiodun S. S. Oyelakin, Olusola Luke Oyesola, Paul A. A. Akinduti, Samuel Olatunde Dahunsi, Taofeek T. T. Adegboyega, Solomon U. U. Oranusi, Modupe S. S. Ayilara, Conrad A. A. Omonhinmin
Summary: Globally, neglected and underutilized legumes (NULs) are gaining recognition as probable crops to combat malnutrition and enhance food security in Africa. These legumes offer various health-promoting benefits and can be utilized as functional foods due to their rich nutritional content. Despite their potential, NULs have not received sufficient research attention compared to mainstream grain legumes, hindering their adoption and utilization. This review highlights selected NULs in Africa, their nutritional and functional properties, and discusses strategies to exploit them as affordable and accessible sources of vital nutrients and functional foods.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Anna Podsedek, Barbara Fraszczak, Dorota Sosnowska, Dominika Kajszczak, Kamil Szymczak, Radoslaw Bonikowski
Summary: Through the use of LED lighting, it was found that white light had the highest impact on the protein, fat, ash, chlorophylls, and carotenoids content of red and white cabbage microgreens, while white-blue light had the highest impact on phenolic compounds. Supplementation with white, red, or blue light resulted in increased sugar and total fiber levels in both types of microgreens. Additionally, the combination of white and blue light led to the highest antioxidant potential in microgreens.
APPLIED SCIENCES-BASEL
(2023)
Review
Biochemistry & Molecular Biology
Maharshi Bhaswant, Dilip Kumar Shanmugam, Taiki Miyazawa, Chizumi Abe, Teruo Miyazawa
Summary: Microgreens are a emerging food product developed from various commercial food crops, consisting of developed cotyledons and partially expanded true leaves. They are harvested between 7-21 days and are treasured for their packed nutrients, concentrated flavors, tender texture, and vibrant colors. Their potential in preventing non-communicable diseases has attracted attention and research focus for use in health promotion.
Article
Food Science & Technology
Florencia P. Alloggia, Roberto F. Bafumo, Daniela A. Ramirez, Marcos A. Maza, Alejandra B. Camargo
Summary: Microgreens are new foods that are easy and sustainable to grow, with high concentrations of bioactive compounds. Brassicaceae microgreens are particularly beneficial for human health due to their phenolic compounds, vitamins, glucosinolates, isothiocyanates, and indoles. The cultivation conditions, such as substrates, artificial lighting, and fertilization, can affect the phytochemical profiles and provide strategies to enhance the functionality and health benefits of Brassicaceae microgreens.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Agriculture, Multidisciplinary
Wenjing Zeng, Jing Yang, Yong He, Zhujun Zhu
Summary: This paper summarizes the nutritional value of cruciferous sprouts and microgreens and the effects of sulfur on bioactive phytochemical compounds, particularly glucosinolates, providing information about the dietary effects of these vegetables.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Biochemistry & Molecular Biology
Paulina Lysakowska, Aldona Sobota, Anna Wirkijowska
Summary: Medicinal mushrooms are considered new-generation foods with high content of biologically active compounds. They have beneficial effects on overall health and nutritional level, exhibiting anticancer, antioxidant, antidiabetic, and immunomodulatory effects. However, further long-term clinical studies are needed to understand their mechanisms of action. Medicinal mushrooms have great potential in the design of innovative functional foods, though their interactions with food matrix require further research.
Review
Plant Sciences
Bharti Shree, Satish Kumar, Priyanka, Shweta Sharma, Viveka Katoch
Summary: Crucifers are documented for their potential therapeutic food properties and are referred to as super-foods. They have a major source of secondary metabolites, such as flavonoids, anthocyanins, carotenoids, polyphenols, vitamins, minerals, coumarins, antioxidant enzymes, and terpenes. Regular consumption of these vegetables can help fight against obesity, cancer, atherosclerosis, inflammation, metabolic syndrome, and reduce the risk of several diseases. However, further scientific confirmation is needed, and processing can affect the availability and activity of bioactive compounds.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
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)
Review
Food Science & Technology
Kolawole Banwo, Ayoyinka Olufunke Olojede, Adekemi Titilayo Adesulu-Dahunsi, Deepak Kumar Verma, Mamta Thakur, Soubhagya Tripathy, Smita Singh, Ami R. Patel, Alok Kumar Gupta, Cristobal Noe Aguilar, Gemilang Lara Utama
Summary: Researchers are focusing on the importance of natural bioactive compounds in the production of functional foods and medicinal products, highlighting their health-promoting effects in host cell systems. However, more evidence is needed to support health claims and promote functional foods in international markets.
Article
Agronomy
Christophe El-Nakhel, Antonio Pannico, Giulia Graziani, Marios C. Kyriacou, Anna Gaspari, Alberto Ritieni, Stefania De Pascale, Youssef Rouphael
Summary: The study demonstrated that growing Brassica L. microgreens on a commercial peat-based substrate without nutrient supplementation is feasible for certain species, and may elicit a species-dependent increase in bioactive secondary metabolites.
Article
Agronomy
Norbert Keutgen, Michael Hausknecht, Magda Tomaszewska-Sowa, Anna Jadwiga Keutgen
Summary: The study indicates that mineral content has a significant impact on the nutritional and sensory quality of microgreens, with different plant organs responding differently to changes. Additionally, sensory quality does not necessarily equate to nutritional quality.
Review
Food Science & Technology
Ana Rodriguez-Bernaldo de Quiros, Julia Lopez-Hernandez
Summary: This study reviews the impact of various processing technologies and extraction techniques on the bioactive compounds and nutritional value of seaweeds. It discusses the effects of drying, heating, and culinary treatments on seaweeds, as well as traditional and green extraction technologies for bioactive components. The development of environmentally friendly extraction procedures and new healthy seaweed-based foods is expected to increase in the future.
Article
Food Science & Technology
Araceli Redondo-Cuenca, Mercedes Martin Pedrosa, Ma Dolores Tenorio Sanz, Alejandra N. Alvarado Lopez, Alejandra Garcia-Alonso
Summary: The influence of high-pressure processing (HPP) prior to cooking on the nutritional composition and bioactive compounds content of Phaseolus coccineus L. was studied. The protein content increased after cooking and HPP+C, while minerals, carbohydrates, ciceritol and alpha-galactosides decreased. HPP+C could be considered a good processing technology to retain beneficial myo-inositol phosphates isoforms and supply prebiotic oligosaccharides.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ilaria Marchioni, Marco Martinelli, Roberta Ascrizzi, Costanza Gabbrielli, Guido Flamini, Luisa Pistelli, Laura Pistelli
Summary: This study analyzed the nutritional compounds and antioxidant activities of five Brassicaceae species, with broccoli having the highest polyphenols, carotenoids, and chlorophylls, while mustard was rich in ascorbic acid and total sugars. Rocket salad showed the lowest antioxidant content and activity. Broccoli microgreens displayed the best overall nutritional profile and are considered the most promising functional food among those examined.
Review
Environmental Sciences
S. Sharma, S. Kumar, V. Kumar, R. Sharma
Summary: Pesticides have played a significant role in modern agriculture, increasing productivity but also posing threats to the environment and human health. Restricting pesticide use, monitoring residue levels, and researching safer removal techniques are necessary for sustainable farming practices.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCE AND TECHNOLOGY
(2023)
Article
Agricultural Engineering
Satish Kumar, Shivani Sharma, Vikas Kumar, Ajay Sharma, Ramandeep Kaur, Rajni Saini
Summary: Jamun is a valuable therapeutic plant in India with various parts of the plant having therapeutic applications. The fruits are processed into different products, while the kernels contain numerous bioactive compounds with versatile applications. The plant has several traditional medicinal uses, especially in the treatment of diabetes. There is a need for scientific research to explore its potential in the food and pharmacy industry.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Review
Food Science & Technology
Rajat Chandel, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Ankit Kumar, Dharminder Kumar, Swati Kapoor
Summary: This paper explores the origin, distribution and classification, nutritional and bioactive potential, therapeutic potential, and valorization of Pyrus Pyrifolia (Sand Pear), and provides future prospects for its utilization.
NUTRITION & FOOD SCIENCE
(2023)
Review
Chemistry, Applied
Ramandeep Kaur, Ankit Kumar, Vikas Kumar, Satish Kumar, Ramesh Kumar Saini, Pratik Nayi, Rakesh Gehlot
Summary: This article discusses the applications and effects of explosion puffing (EP) technology in food processing, highlighting its potential in improving food quality and the challenges it faces.
Article
Food Science & Technology
Rajat Chandel, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Mandeep Singh Gill, Rakesh Sharma, Rajesh V. V. Wagh, Dharminder Kumar
Summary: The effect of different sweeteners on the physiochemical, minerals, bioactive, and microstructure of sand pear cubes was investigated under different blanching time. Blanching led to an increase in water activity, total soluble solids (TSS), and total sugars of sand pear cubes. The retention of minerals and bioactive compounds was highest in the 2.5 min blanched samples. Among the sweeteners, low-calorie options such as aspartame, stevia, and sucralose resulted in lower TSS and total sugars with high retention of bioactive compounds.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Atul Dhiman, Ramandeep Kaur, Rajat Chandel, Satish Kumar, Baljit Singh, Dharminder Kumar, Vikas Kumar, Rajat Suhag
Summary: This study investigated the effects of different blanching methods (dip blanching, steam blanching, and microwave blanching) on the physicochemical, functional, bioactive, and structural characteristics of okra. Blanching significantly changed the color and water activity of okra. Microwave blanching improved water and oil absorption capacity and rehydration ratio. The retention of bioactive compounds followed the trend of microwave blanching > steam blanching > dip blanching. The results suggest that microwave blanched okra powder has potential as a techno-functional food ingredient for industrial applications.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Green & Sustainable Science & Technology
A. Sharma, S. Kumari, S. Sharma, T. Singh, S. Kumar, A. Thakur, S. K. Bhatia, A. K. Sharma
Summary: Layered double hydroxides, also known as hydrotalcite-like compounds, are fascinating mineral materials with wide-ranging applications in catalysis, adsorbents, plastic, agriculture, and electronics. These materials have gained significant interest due to their ease of preparation, ability to intercalate different types of anions, high thermal stability, and biocompatibility. They also offer tailored acidity and basicity, basal spacing, memory effect, anion exchange capability, and a high surface area, making them versatile for various scientific and technological applications. This review focuses on rational design strategies, production, features, and applications of layered double hydroxides in energy and environmental fields, including their use as catalysts, energy storage components, and corrosion scavenging additives.
MATERIALS TODAY SUSTAINABILITY
(2023)
Article
Agronomy
Shweta Sharma, Viveka Katoch
Summary: The success of a breeding program depends on understanding the components of genetic variation, estimating their effects, and identifying unique allele combinations for developing new genotypes with desired traits. In this study conducted in the mid-hills of the North-western Himalayas, the interactions between non-allelic genes influencing important horticultural traits in eggplant were estimated. The results revealed duplicate type of epistasis for yield and its contributing traits in most crosses, indicating the importance of selecting recombinants with high yield and suitable for high rainfall areas through pedigree breeding. Moreover, the genetic effects varied with cross combinations for different horticultural traits, highlighting the need for specific breeding strategies.
GENETIC RESOURCES AND CROP EVOLUTION
(2023)
Article
Environmental Sciences
Basanta Kumar Das, Vikas Kumar, Lokenath Chakraborty, Himanshu Sekhar Swain, Mitesh Hiradas Ramteke, Ajoy Saha, Akash Das, Manisha Bhor, Aurobinda Upadhyay, Chayna Jana, Ranjan Kumar Manna, Srikanta Samanta, Nitish Kumar Tiwari, Archisman Ray, Shreya Roy, Supriti Bayen, Subhadeep Das Gupta
Summary: The surface sediment of the Ganga river was analyzed for metal concentrations, with manganese, zinc, chromium, copper, lead, and cadmium being the most abundant. The results indicated low pollution levels and minimal ecological risk, with lead and cadmium originating from anthropogenic activities. These findings provide valuable guidance for managing and mitigating pollution in the river system.
MARINE POLLUTION BULLETIN
(2023)
Review
Food Science & Technology
Priyanka Suthar, Satish Kumar, Vikas Kumar, Vishal Sharma, Atul Dhiman
Summary: Consumers' interest in health promoting foods has led to the development of novel biological compounds with diverse health benefits in the food industry. Postbiotics, as potential functional food compounds, have been well-studied in terms of their interaction, production, processing, and safety. The review explores the challenges and opportunities in improving growth mediums, cell lysis, extraction, characterization, stability, and applications of postbiotics in both the food and pharma industry, along with market trends, success stories, and safety concerns. Extensive investigations and clinical documentation have validated the physiological benefits and additional bioactivity of postbiotics, emphasizing the importance of documenting their bioactivity and safety.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Nutrition & Dietetics
Piyush Agrawal, Jaspreet Kaur, Jyoti Singh, Prasad Rasane, Kartik Sharma, Vishesh Bhadariya, Sawinder Kaur, Vikas Kumar
Summary: The field of nutrition research has expanded to integrate the influence of genetic factors on an individual's response to diet. Nutritional genomics, including nutrigenetics and nutrigenomics, studies the interactions between an individual's genetic makeup, diet, and health outcomes. It aims to understand the impact of diet on gene expression and offers a promising approach to personalized nutrition strategies based on an individual's genetic and metabolic characteristics.
JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION
(2023)
Article
Environmental Sciences
Anika Panwar, Vikas Kumar, Atul Dhiman, Priyanka Thakur, Vishal Sharma, Ajay Sharma, Satish Kumar
Summary: Fruits and vegetables are highly perishable and play important roles in nutrition and economic sustainability. Nanoemulsion-based carriers have the potential to extend shelf life, improve quality, and reduce post-harvest losses. However, further research is needed to evaluate the safety and potential toxicity of these carriers.
ENVIRONMENTAL RESEARCH
(2024)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)