Article
Plant Sciences
Youness El Abdali, Hamza Saghrouchni, Mohammed Kara, Ibrahim Mssillou, Aimad Allali, Yousef A. Bin Jardan, Nesibe Ebru Kafkas, El-Mehdi El-Assri, Hiba-Allah Nafidi, Mohammed Bourhia, Khalid S. Almaary, Noureddine Eloutassi, Abdelhak Bouia
Summary: The quality of apple vinegar is influenced by the apple cultivar, with different cultivars showing variations in physicochemical properties, chemical composition, and biological activities including anti-inflammatory, antidepressant, and antioxidant effects. The selection of raw materials is crucial for vinegar production.
Article
Biochemistry & Molecular Biology
Dorota Gumul, Rafal Ziobro, Jaroslaw Korus, Marek Kruczek
Summary: Gluten-free bread enriched with 5% apple pomace showed the highest organoleptic scores and high levels of phenolic compounds. The content of total phenolic, flavonoids, phenolic acids, and phloridzin in this bread were 2.5, 8, 4, and 21 times higher compared to the control group.
Article
Multidisciplinary Sciences
Monika Kalinowska, Ewelina Golebiewska, Malgorzata Zawadzka, Renata Choinska, Kamila Koronkiewicz, Katarzyna Piasecka-Jozwiak, Marzena Bujak
Summary: Fermenting apple pomace can increase the content of phenolic compounds and antioxidant activity, resulting in a rich source of natural antioxidants.
SCIENTIFIC REPORTS
(2023)
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
Biochemistry & Molecular Biology
Zhijing Ye, Yunxuan Qin, Roland Harrison, Richard Hider, Alaa El-Din A. Bekhit
Summary: This study analyzed the phenolic compounds and biological activities of wine lees extracts obtained from different vinification sources of Riesling and Pinot Noir. The results showed that the vinification technique altered the composition of phenolic compounds in the lees, rather than the quantity of total phenolics. Pinot Noir lees were found to be better sources of phenolics and antioxidant activity compared to Riesling lees.
Article
Biochemistry & Molecular Biology
Larruama Vasconcelos, Marthyna de Souza, Juliana de Oliveira, Edson Silva Filho, Andre Silva, Selma Elaine Mazzetto, Elzania Sales Pereira, Ronaldo Lopes Oliveira, Leilson Bezerra
Summary: The addition of different concentrations of cashew nut shell liquid can improve the thermal resistance of sodium alginate-based biopolymer films, but reduce the uniformity of the microstructure. The permeability of the films increases with the level of CNSL, while the tensile strength decreases with the addition of CNSL.
Article
Food Science & Technology
Jiao Wu, Bingjun Han, Shan Zhao, Yihai Zhong, Wensu Han, Jinglin Gao, Shijie Wang
Summary: This study evaluated the chemical composition, microbial community, and activity of honey produced by different bee species in Hainan province, China. The results showed that the honey from Lepidotrigona flavibasis had the highest antioxidant and antimicrobial activity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Munir Ahmed, Anwar Ali, Aleena Sarfraz, Qin Hong, Hu Boran
Summary: This study examined the impact of freeze-drying on apple pomace powder and pomegranate peel powder, and their utilization in functional yogurt development. The study found that yogurt samples with higher concentrations of pomegranate peel powder had higher bioactive compound content and antioxidant activity. By optimizing the concentrations of apple pomace powder and pomegranate peel powder, the sensory attributes of the yogurt were not significantly affected.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Christiane Queiroz, Maria Lucia M. Lopes, Antonio Jorge R. Da Silva, Eliane Fialho, Vera Lucia Valente-Mesquita
Summary: The combination of HHP and storage conditions can reduce the content of ascorbic acid and polyphenols in fresh-cut cashew apples while also affecting the profiles of phenolic acids and flavonoids. Storage conditions impact color parameters, with HHP treatment leading to significant color differences. Processing at 400 MPa followed by storage at lower temperatures is more suitable for fresh-cut cashew apples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Abhipriya Patra, S. Abdullah, Rama Chandra Pradhan
Summary: This study investigated the impact of microwave treatment on bioactive compounds in cashew apple bagasse, and optimized conditions for extracting these compounds with maximum yield. Microwave treatment significantly increased the extraction yield of bioactive compounds and minerals from the bagasse, suggesting it as a promising technology for extraction purposes.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Biochemistry & Molecular Biology
Fabiola Pena, Sebastian Valencia, Gonzalo Tereucan, Javiera Nahuelcura, Felipe Jimenez-Aspee, Pablo Cornejo, Antonieta Ruiz
Summary: This study evaluated the nutritional and functional properties of rosehip samples collected from different geographical locations in southern Chile, and found high content of bioactive compounds and antioxidant activity. This provides new information for the development of functional foods and the treatment/prevention of diseases using rosehip.
Article
Multidisciplinary Sciences
Bobby Shekarau Luka, Taitiya Kenneth Yuguda, Meriem Adnouni, Zakka Riyang, Ibrahim Bako Abdulhamid, Bumbyerga Garboa Gargea
Summary: Crude extracts from cashew apple pomace dried at different temperatures were analyzed to determine their antioxidant capacity. A coupled model was developed to predict the antioxidant capacity using inputs of total alkaloids, total flavanoids, total saponin, and total phenolics. The results showed that increasing drying temperature reduced the content of bioactive compounds and antioxidant capacity, except for total saponin which increased. The coupled model improved the prediction accuracy of antioxidant capacity.
Article
Food Science & Technology
Ana K. F. Leite, Thatyane Fonteles, Thaiz B. A. R. Miguel, Giselle Silvestre da Silva, Edy Sousa de Brito, Elenilson G. Alves Filho, Fabiano A. N. Fernandes, Sueli Rodrigues
Summary: This study evaluated the impact of atmospheric cold plasma (ACP) on cashew apple juice composition, showing decreased glucose and fructose, increased malic acid concentration, higher vitamin C content, and improved bioaccessibility of vitamin C after ACP processing. The study also found that ACP did not affect the total phenolic content in the juice.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Katarzyna Angelika Gil, Aneta Wojdylo, Paulina Nowicka, Paola Montoro, Carlo Ignazio Giovanni Tuberoso
Summary: Using a multi-analytical approach, this study investigated the impact of adding Arbutus unedo and Diospyros kaki fruits, Myrtus communis berry extract, Acca sellowiana, or Crocus sativus flower by-products to apple juice on bioactive compounds and antioxidant activity. The highest polyphenol content and antioxidant activity were found in products with added A. sellowiana and D. kaki, respectively. The addition of A. unedo fruits significantly increased vitamin C content. The study demonstrated that the new apple smoothies were enriched in beneficial molecules and antioxidant activity.
Article
Food Science & Technology
Xiaomei Dai, Chonglei Jia, Jiaqi Lu, Zhifang Yu
Summary: Organosulfur compounds, phenolic compounds, and ascorbic acids were found to contribute to the antioxidant activity of chive. Different storage conditions affected the accumulation of reactive oxygen species and the activity of antioxidant enzymes. Ascorbic acid was mainly responsible for scavenging and antioxidant activity, while phenolic compounds played a role in scavenging activity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Multidisciplinary Sciences
Juan Chirivi, Giovanna Danies, Rocio Sierra, Nicolas Schauer, Sandra Trenkamp, Silvia Restrepo, Tatiana Sanjuan
Article
Agricultural Engineering
Matthew Falls, Maxine Madison, Chao Liang, M. Nazmul Karim, Rocio Sierra-Ramirez, Mark T. Holtzapple
BIOMASS & BIOENERGY
(2019)
Article
Chemistry, Multidisciplinary
Yesid Murillo-Acevedo, Jason Bernal-Sanchez, Liliana Giraldo, Rocio Sierra-Ramirez, Juan Carlos Moreno-Pirajan
Article
Chemistry, Physical
Diego Felipe Hernandez-Barreto, Jenny Paola Rodriguez-Estupinan, Juan Carlos Moreno-Pirajan, Rocio Sierra Ramirez, Liliana Giraldo
Review
Biochemistry & Molecular Biology
Daniel D. Duran-Aranguren, Sebastian Robledo, Eduardo Gomez-Restrepo, Jorge W. Arboleda Valencia, Natalia A. Tarazona
Summary: With the increase in coffee consumption and the excess waste generated by global coffee production, there has been a growing interest in the transformation and application of coffee by-products in the academic community. Analysis of 108 studies shows that research in this field has experienced explosive growth since 2017, focusing on core applications such as bioactive compounds, microbial transformation, environmental applications, biofuels from thermochemical processes, and construction materials.
Article
Polymer Science
Andres J. Garcia-Brand, Maria A. Morales, Ana Sofia Hozman, Andres C. Ramirez, Luis J. Cruz, Alejandro Maranon, Carolina Munoz-Camargo, Juan C. Cruz, Alicia Porras
Summary: The study highlights the significant potential of using cocoa bean shells for bioactive functionalization in biomaterial engineering by demonstrating high biocompatibility, strong antioxidant activity, and angiogenic factor release induction in the tested PLA/CBS composite. It also introduces an eco-friendly alternative for utilizing by-products of the chocolate industry.
Article
Microbiology
Dinary Duran-Sequeda, Daniela Suspes, Estibenson Maestre, Manuel Alfaro, Gumer Perez, Lucia Ramirez, Antonio G. Pisabarro, Rocio Sierra
Summary: This research investigates the relationship between carbon-nitrogen nutritional factors, copper sulfate, and laccase activity in Pleurotus ostreatus. It reveals that copper regulates the expression of laccase genes, while nutrient-sufficiency conditions control the copper entry into the cell. The findings explain the significant increase in laccase activity with copper addition compared to cultures without copper when using the optimal concentration of yeast extract as a nitrogen source.
Review
Chemistry, Multidisciplinary
Oscar Javier Fonseca-Bermudez, Liliana Giraldo, Rocio Sierra-Ramirez, Juan Carlos Moreno-Pirajan
Summary: This article reviews the methods of removing hydrogen sulfide from biogas through biological treatment, chemical treatment, porous solid treatment, and photocatalysis. Adsorption and photocatalysis methods are compared, and it is found that photocatalysis is an affordable alternative method.
ENVIRONMENTAL CHEMISTRY LETTERS
(2023)
Article
Chemistry, Physical
Luis J. Cruz Reina, Gerson-Dirceu Lopez, Daniel David Duran-Aranguren, Isabela Quiroga, Chiara Carazzone, Rocio Sierra
Summary: This study explores the valorization of cashew nut shells through supercritical fluid, subcritical water, and Soxhlet extraction techniques. The results show that supercritical fluid extraction is highly selective to phenolic compounds, while Soxhlet and subcritical water extractions can recover sugars and organic acids. It is also found that including cashew extracts in the cream formulation results in similar rheology behavior compared to a commercial cream.
JOURNAL OF SUPERCRITICAL FLUIDS
(2023)
Article
Biotechnology & Applied Microbiology
Laura Diaz-Garcia, Sixing Huang, Cathrin Sproer, Rocio Sierra-Ramirez, Boyke Bunk, Joerg Overmann, Diego Javier Jimenez
Summary: The study demonstrates the successful assembly of a minimal and effective lignocellulolytic microbial consortium through a novel enrichment strategy, identifying key bacterial species for efficient degradation of plant polymers. These findings have the potential to enhance biotechnological processes and contribute to a deeper understanding of plant biomass degradation in microbial systems.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)