Article
Food Science & Technology
Yantao Yin, Lei Zhou, Jiaming Cai, Fan Feng, Lujuan Xing, Wangang Zhang
Summary: Lipid oxidation and protein oxidation occur simultaneously in meat, and this study investigated the effect of malondialdehyde (MDA), a major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP). The results showed that MDA significantly reduced the digestibility of MP, and caused aggregation and covalent bond formation in the proteins. Proteomics analysis revealed that myosin tail was the main target of MDA attack, with lysine residues being the major modification sites.
Article
Agricultural Economics & Policy
Maiara Fonseca Dias, Angelica Sousa Guimaraes, Augusto Aloisio Benevenuto Junior, Vanessa Riani Olmi Silva, Paulo Rogerio Fontes, Alcineia de Lemos Souza Ramos, Eduardo Mendes Ramos
Summary: The study suggests that using vegetable oil gelled emulsions to replace fat can decrease fat content, enhance the nutritional value of burgers, and adjust the fatty acid profile. Replacing up to 75% with canola oil gelled emulsion is a promising approach in designing healthier industrial low-fat burgers.
BRITISH FOOD JOURNAL
(2022)
Article
Agricultural Engineering
M. Orive, M. Cebrian, J. Amayra, J. Zufia, C. Bald
Summary: An integrated valorisation scheme of olive pomace was developed in this study, including polyphenol extraction and continuous anaerobic digestion of dephenolised two-phase olive pomace. Economic feasibility assessment showed that this method is attractive, with a Net Present Value (NPV) of 1,493,234 and Internal Return Rate (IRR) of 12.8%.
BIOMASS & BIOENERGY
(2021)
Article
Food Science & Technology
Giulia Angeloni, Lorenzo Guerrini, Carlotta Breschi, Bruno Zanoni, Luca Calamai, Alessandro Parenti, Piernicola Masella
Summary: This study tested the application of high voltage electrical discharge (HVED) and high-pressure processing (HPP) in virgin olive oil processing. HPP was found to have no negative influence on oil quality, while HVED showed potential detrimental effects.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Veronica Conti, Chiara Piccini, Marco Romi, Patrizia Salusti, Giampiero Cai, Claudio Cantini
Summary: The aim of this research was to evaluate the levels of antioxidants and polyphenols in pasta enriched with either carrot or olive leaf flours after simulating gastrointestinal digestion. The results showed that the enriched pasta had higher antioxidant power and polyphenol content, and this effect was maintained throughout the digestion process.
Article
Food Science & Technology
Giuditta de Gennaro, Graziana Difonzo, Carmine Summo, Antonella Pasqualone, Francesco Caponio
Summary: The aim of this study was to assess the feasibility of using olive cake powder as a functional ingredient in gluten-free breadsticks. The results showed that olive cake powder had an impact on the nutritional, bioactive, textural, and sensorial properties of the gluten-free breadsticks.
Article
Biochemistry & Molecular Biology
Sara Barbieri, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, Maria Teresa Rodriguez-Estrada
Summary: The study evaluated the effect of a phenol-rich extract from olive mill wastewaters on the stability and sensory quality of beef hamburgers. Results showed that the extract effectively reduced lipid oxidation and cholesterol oxidation products during storage, while also positively impacting the red color intensity and reducing browning.
Article
Food Science & Technology
Pourya Izadi Amoli, Milad Hadidi, Zahra Hasiri, Arman Rouhafza, Aniseh Zarei Jelyani, Zahra Hadian, Amin Mousavi Khaneghah, Jose M. Lorenzo
Summary: Incorporating low molecular weight chitosan into low-fat beef burgers can improve their water-holding capacity and color, but also increase their hardness and springiness while decreasing cohesiveness. Additionally, it can slow down the increase of lipid oxidation indicators during refrigerated storage.
Article
Nutrition & Dietetics
Isy F. de Sousa, Amanda P. Pedroso, Iracema S. de Andrade, Valter T. Boldarine, Alexandre K. Tashima, Lila M. Oyama, Lilla Lionetti, Eliane B. Ribeiro
Summary: The experiment compared the effects of high-fat and normal-fat intake of extra-virgin olive oil on the liver proteome, revealing that high-fat intake induced hepatic adjustments that partially counteracted the detrimental effects of a high-fat diet. In contrast, normal-fat intake of olive oil had beneficial effects on body fat, body weight gain, and blood lipid levels, without significant modifications in the hepatic proteome.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Article
Food Science & Technology
Shan Bing, Yitian Zang, Yanjiao Li, Beibei Zhang, Qingnan Mo, Xianghui Zhao, Chen Yang
Summary: The study tested the combination of SAEW and TPs on inhibiting lipid oxidation and microbial growth in beef preservation and found that the SAEW-TPs treatment extended the quality standard of beef and had greater antimicrobial and antioxidant effects.
Article
Food Science & Technology
Magdalena Rutkowska, Joanna Kolodziejczyk-Czepas, Aleksandra Owczarek, Anna Zakrzewska, Anna Magiera, Monika A. Olszewska
Summary: Extracts from Sorbus aucuparia L. fruits showed promising bioactivities in inhibiting advanced glycation end products formation, neutralizing oxidants, enhancing antioxidant capacity, and protecting plasma components. The comprehensive phytochemical profiling identified various phenolics, with caffeic and ferulic acids pseudodepsides being the most abundant compounds.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Carmen Duque-Soto, Rosa Quirantes-Pine, Isabel Borras-Linares, Antonio Segura-Carretero, Jesus Lozano-Sanchez
Summary: Olive leaves contain abundant bioactive compounds, such as polyphenols like oleuropein, which have shown great potential. In vitro digestion process affects the phenolic profile of the extract, with a lower recovery in the gastric phase and a higher recovery in the intestinal phase. Oleuropein, ligstroside, and quercetin-3-O-galactoside are among the compounds with high bioaccessibility.
Review
Food Science & Technology
Patrick Tai, Matt Golding, Harjinder Singh, David Everett
Summary: The milk fat globule membrane (MFGM) has gained attention in nutritional sciences due to recent research on the heterogenous, lateral milk polar lipids assemblies. It has been discovered that these assemblies, enriched with sphingomyelin and cholesterol, can form a liquid-ordered (L-o) phase, challenging previous assumptions about milk fat digestion. This review critically examines the anticholesteremic effect of milk polar lipids, the structure and properties of L-o domains, and hypotheses on the interactions between sphingomyelin and cholesterol in the establishment of L-o structures.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Zhitong Zhou, Hala Amer, Arianna Sultani, Pedram Nasr, Yan Wang, Maria G. Corradini, H. Douglas Goff, Gisele LaPointe, Michael A. Rogers
Summary: Ultra-processed, plant-based burgers and traditional comminuted-beef burgers have similar organo-leptic characteristics but differ in their effects on lipemic response and gut microbiota. The plant-based burgers have higher free fatty acid bioaccessibility and a faster rate of lipolysis compared to the beef burgers. The microbial composition in the intestine also differs between the two, with different bacteria enriched in each type of burger.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Physical
Zheng Yue, Jin Liu, Martin Baumgarten, Di Wang
Summary: In order to investigate the mechanism of the spiro conjugation magnetic behavior, three diradicals-22'SBF-NN, 44'SBF-NN, and 27SBF-NN were designed and synthesized. The experiments and calculations demonstrated that the intramolecular conjugation coupling bridged by spiro-carbon conjugation resulted in weaker spin-spin coupling and anomalous intramolecular antiferromagnetic coupling. The bridge structure of the 44' position diradical blocked the conjugation and hindered sufficient spin density delocalization, leading to a much weaker spin coupling interaction.
JOURNAL OF PHYSICAL CHEMISTRY A
(2023)
Review
Food Science & Technology
Siyao Liu, Zhongxiang Fang, Ken Ng
Summary: Dietary fibers can form phenolic-dietary fiber composites (PDC) to deliver phenolics to the colon and release them at the targeted site. Additionally, soluble and fermentable dietary fibers have prebiotic effects and may have a synergistic relationship with phenolics in alleviating disease conditions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Engineering, Chemical
Yiwen Huang, Min Zhang, Arun S. Mujumdar, Zhenjiang Luo, Zhongxiang Fang
Summary: Although fruits and vegetables are perceived as green, healthy, and nutritious, most people around the world do not consume enough to meet the WHO's recommendations for a healthy diet. Functional foods and beverages containing health-improving ingredients are becoming increasingly popular. Drying fruits and vegetables into beverages can promote daily intake and serve as an effective delivery method for nutrients and bioactive compounds. However, conventional drying processes at high temperatures can negatively impact their nutritional and sensory qualities. This review aims to explore low temperature drying technologies for fruits and vegetables to maintain their qualities and expand their use in functional beverages.
Article
Food Science & Technology
Amrut Rajendra, Danyang Ying, Robyn Dorothy Warner, Minh Ha, Zhongxiang Fang
Summary: This study assessed the effect of feed moisture content and screw rotation speed on the textural, functional and colour characteristics of hempseed protein. The results showed significant differences in various parameters based on these factors.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Review
Food Science & Technology
Zun Wang, Ken Ng, Robyn Dorothy Warner, Regine Stockmann, Zhongxiang Fang
Summary: Excessive oil uptake and the formation of carcinogens during deep-frying can be reduced by using cellulose- and chitosan-based edible coatings. These coatings act as barriers to limit oil ingress and inhibit the formation of harmful substances. They have minimal impact on sensory attributes, are cost-effective, nontoxic, and nonallergenic. The incorporation of nanoparticles further enhances their properties and contributes to the reduction of carcinogens in deep-fried foods.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Chemical
Xiaotian Wu, Ya Zhao, Qilong Shi, Jing Liu, Zhongxiang Fang
Summary: Different ethanol concentrations (0, 25, 50, 75, and 100%) were used to pretreat scallop adductors, which effectively improved the drying efficiency and quality of heat pump dried products. Ethanol pretreatment significantly reduced the drying time of scallop adductors and improved their water status. Additionally, it also reduced the color difference, shrinkage rate, and hardness, while increased the rehydration ratio of the dried samples.
Article
Food Science & Technology
Jia Guo, Min Zhang, Jingyuan Li, Zhongxiang Fang
Summary: 4D food printing is a new technology based on 3D printing, allowing consumers to interact with the food. This research used soy protein isolate and oat as printing materials to study the shape change of 4D printing, specifically focusing on the relationship between shape change, water loss, and dielectric properties. The results showed that a higher protein content in the printing formula led to better shape change, primarily due to its higher puffing property under microwave heating. Additionally, the denser microstructure of soy protein isolate was found to contribute to its higher puffing properties.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zijian Liang, Pangzhen Zhang, Yun Xiong, Stuart K. Johnson, Zhongxiang Fang
Summary: This study characterized the phenolic and carotenoid profiles of the Australian native bulb plant, Haemodorum spicatum, using HPLC-DAD-ESI-QTOF-MS/MS and HPLC-DAD. The results identified 40 phenolic compounds and 2 carotenoids, with 35 compounds being reported for the first time in H. spicatum.
Article
Food Science & Technology
Lian Tu, Tanzeela Nisar, Chun-Qiu Lv, Zhang-Feng Yang, Zhongxiang Fang, Zi-Chao Wang, Ying Lin
Summary: This study investigated the physicochemical and digestive properties of Lipu taro flour (LTF) and Lipu taro starch (LTS). LTF was found to be composed mainly of LTS, along with non-starch substances such as protein and dietary fibre. The presence of these non-starch substances inhibited the activity of digestive enzymes, resulting in a lower digestive degree for LTF compared to LTS. LTS, on the other hand, had similar nutritional compositions to commercial starches but with a smaller particle size and lower digestive degree, making it a potentially healthier food option.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jing Liu, Ya Zhao, Qilong Shi, Xiaotian Wu, Zhongxiang Fang
Summary: This study investigated the effects of three drying methods (hot air drying, heat pump drying, vacuum freeze drying) on the drying kinetics, water composition and distribution, physicochemical and microstructural properties of scallop adductors. The results showed that the drying rate was significantly influenced by the drying methods. Low field nuclear magnetic resonance data revealed that the transverse relaxation time of immobilized water was the main factor governing the drying process. Drying led to changes in the texture, color, and protein content of the scallop adductors.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jiaxin Yin, Pangzhen Zhang, Zhongxiang Fang
Summary: Low-salt meat with a salt content below 2% is becoming more popular due to its reduced health risks, but improving its quality presents technical challenges for the food industry. This meta-analysis of 21 studies examined measures to enhance the quality of low-salt meat products. The results showed that higher power ultrasound treatments and low-strength high-pressure processing were effective in increasing meat hardness and reducing cooking losses in low-salt meat.
FOOD QUALITY AND SAFETY
(2023)
Article
Biochemistry & Molecular Biology
Hafza Fasiha Zahid, Akhtar Ali, Alistair R. Legione, Chaminda Senaka Ranadheera, Zhongxiang Fang, Frank R. Dunshea, Said Ajlouni
Summary: This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. Results showed that the presence of MPP in yoghurt led to a decrease in pH, an increase in lactic acid bacteria (LAB) and Bifidobacteria counts, and an enhanced production of short chain fatty acids (SCFA). The phenolic profiles and microbial population also exhibited significant variations in the MPP fortified yoghurt.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Engineering, Chemical
Tianlin Feng, Min Zhang, Qiyong Jiang, Bhesh Bhandari, Jingjing Chen
Summary: This study successfully reduced the water loss of pickled red pepper products during storage by using gellan gum solution and magnetic field assisted freezing method, improving the product quality and nutritional value.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Engineering, Chemical
Jiangshan Qiao, Min Zhang, Zhongxiang Fang, Jian Fu
Summary: Freezing is a good method for preserving the quality of fresh fruits and vegetables, but it often leads to the formation of large ice crystals, causing damage to cells and resulting in low-quality products. The use of a static magnetic field during freezing can affect the biological characteristics of fruits and vegetables and improve the quality of frozen products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
Zijia Ma, Meiyu Zheng, Zhe Liu, Hanyu Lu, Yinying Liu, Ying Yang, Zhongxiang Fang, Shengmin Lu
Summary: Ultrafiltration was used to isolate CSAE and the fraction with the highest in vitro ACE inhibitory activity was assessed for its effects on cell viability, ACE and ET-1 transcript levels of HUVEC. UHPLC-MS and molecular docking were used to tentatively identify the main components in the isolate. Results showed that the ACE inhibitory activity of CSAE was significantly enhanced after filtration, and the main components in the filtrate were alkaloids, phenolic compounds, carbohydrates, aromatic compounds, amino acids, and terpenoids. Molecular docking suggested that flavonoids, terpenoids, and carbohydrates in celery seeds played major roles in the ACE inhibitory activity.
PROCESS BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Shuyan Han, Hongmei Hou, Yiren Zhang, Zhongxiang Fang, Yun Li, Le Zhang, Yandan Wang, Shijia Zhang, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Summary: Naturally occurring polyphenols in virgin olive oil have significant anti-breast cancer activity by inducing apoptosis, inhibiting cell proliferation, and delaying cell cycle progression.
JOURNAL OF FUNCTIONAL FOODS
(2023)
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)