Article
Food Science & Technology
Livia de Lacerda de Oliveira, Beatriz Alejandra Ortega Sanchez, Isadora Costa Celestino, Sonia Maria Costa Celestino, Ernandes Rodrigues de Alencar, Ana Maria Costa
Summary: The shelf life of pasteurized Passiflora setacea pulp was estimated through accelerated tests. The pulp was pasteurized and stored at different temperatures for 12 days, during which microbiological, nutritional, functional, and sensory evaluations were conducted. Results showed that the pasteurized pulp had a longer shelf life under low temperature conditions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia
Summary: This study investigates the application of thermosonication processing in guava juice. The results show that thermosonication treatment can ensure microbiological and enzymatic safety, improve quality attributes, and retain nutritional content in guava juice.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Horticulture
Elidio Zaidine Mauricio Zitha, Deniete Soares Magalhaes, Rafael Carvalho do Lago, Elisangela Elena Nunes Carvalho, Moacir Pasqual, Eduardo Valerio de Barros Vilas Boas
Summary: The bioactive compounds and antioxidant activity of red-fleshed dragon fruit increased during fruit development, while the vitamin C content decreased significantly. Six phenolic compounds showed different levels at different stages, and the suitable harvest period is between 36 and 38 days after anthesis.
SCIENTIA HORTICULTURAE
(2022)
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
Food Science & Technology
Inmaculada Criado-Navarro, Carlos Augusto Ledesma-Escobar, Jose Maria Olmo-Peinado, Maria Jose Parrado-Martinez, Pedro J. Vilchez-Garcia, Juan A. Espejo-Calvo, Feliciano Priego-Capote
Summary: Fruit destoning before crushing enhances working capacity and reduces waste generation, but may affect the concentration of bioactive compounds in VOO. The 'Arbequina' cultivar showed a significant effect on the concentration of main phenols, impacting health claims, while 'Picual' cultivar showed no significant changes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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.
Review
Food Science & Technology
Zilanir Carvalho Pereira, Josias Martins dos Anjos Cruz, Renilto Frota Correa, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review focuses on the chemical composition, health benefits, and products derived from the pulps of Passiflora spp. over the last 5 years. Phenolic acids and polyphenols were among the major organic compounds found in the pulps of Passiflora spp. The fruits demonstrated antioxidant properties as well as inhibition of alpha-amylase and alpha-glucosidase enzymes. These findings indicate the potential use of Passiflora spp. in developing a variety of products, especially non-dairy beverages, to meet consumer demand for alternatives. Sensory analysis and in vivo tests are encouraged to further explore the development of pharmaceutical and food products with high value. Patents also show considerable interest in research and product development in various food technology areas, as well as biotechnology, pharmacy, and materials engineering.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Mehmet Musa Ozcan, Nurhan Uslu
Summary: This study investigated the effects of oven dehydration on the properties of sandal strawberry tree fruit. It was found that the total carotenoid and tannin contents of the fruit varied with different temperatures. The antioxidant activity and phenolic compounds were higher in the control group than in the dehydrated fruit. The fatty acid composition and mineral content were also affected by the dehydration process. A temperature of 70 degrees Celsius was recommended for drying, considering the oil, carotenoid, total phenol, and phenolic component contents.
Article
Plant Sciences
Peigang Liu, Yan Zhu, Jingjing Ye, Tianbao Lin, Zhiqiang Lv, Zilong Xu, Lushan Xu, Leyang Chen, Jia Wei
Summary: The study found that the yield and quality of off-season mulberry fruits are significantly lower compared to mulberry fruits in normal season, with lower moisture content, higher pH, and significantly reduced content of proteins and sugars.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Jaime Zacarias-Garcia, Guiselle Carlos, Jose-Vicente Gil, Jose Luis Navarro, Lorenzo Zacarias, Maria-Jesus Rodrigo
Summary: The nutrient content, bioactive compounds, and antioxidant capacity of red-fleshed orange juices were evaluated and compared with that of standard Navel orange juice. The extraction efficiency of hand and industrial juice squeezing was similar. Red-fleshed orange juices had 3-6 times higher total carotenoids than Navel juices, with phytoene and phytofluene being the main carotenoids. Industrial and treated red-fleshed orange juices had higher tocopherol content but lower vitamin C levels compared to Navel juices. Navel juices showed higher hydrophilic antioxidant capacity, while red-fleshed orange juices showed improved lipophilic antioxidant capacity.
Article
Food Science & Technology
Gabrielle Lazara Ribeiro Rodrigues de Barros Vinhal, Marcio Augusto Ribeiro Sanches, Milene Teixeira Barcia, Daniele Rodrigues, Paula Becker Pertuzatti
Summary: This study characterized the fresh murici fruit in terms of its antioxidant capacity, volatile and bioactive compounds, and evaluated the impact of murici content on total carotenoids and sensory attributes in enriched cereal bars. The study found that murici is a good source of fiber and lipids, with significant levels of total carotenoids and antioxidant capacity. The experimental design demonstrated that carotenoid content increases with the amount of added murici.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maria de la Luz Cadiz-Gurrea, Diana Pinto, Cristina Delerue-Matos, Francisca Rodrigues
Summary: This study aimed to develop high cosmetic value added Oleuropein-enriched extracts and demonstrated their strong antioxidant and bioactivity properties suitable for cosmetics. Compounds like Oleuropein and its derivatives were widely present in the extracts, showing different levels of activity. The study illustrates the potential of industrial byproducts as cosmetic ingredients.
Article
Chemistry, Applied
Jinjin Wang, Liyang Wei, Ling Yan, Huanhuan Zheng, Changhong Liu, Lei Zheng
Summary: The 0.05% cysteine treatment showed significant benefits for the storage quality of goji fruit, reducing decay ratio and weight loss while maintaining total soluble solid content and increasing antioxidant capacity. Additionally, it increased the contents of total phenolic, ascorbic acid, and total glutathione in goji fruit.
Article
Food Science & Technology
Samia El-Safy, Asmaa M. Khalifa, Aliaa A. Almashad, Azhar Mustafa Mohamed Khalil, Eman M. Hammad, Rokayya Sami, Amani H. Aljahani, Sunil Pareek, Mahmoud Helal, Sarah Alharthi, Ibrahim M. Taha
Summary: The study focuses on highlighting the nutritional benefits and potential of jamun fruits (Syzygium cumini L.) for creating valuable goods. The physicochemical characteristics and bioactive components of jamun fruits were evaluated, and various jamun-based products were prepared and monitored for quality during storage. The initial analysis showed high moisture content, Brix, pH, and antioxidant activity in jamun fruit. Anthocyanin pigments and phenolic compounds were also identified. The storage of jamun products resulted in an increase in soluble solids and sugar content, but a decrease in acidity, phenolic, and anthocyanin content. Overall, jamun fruits show promise for producing useful goods with good sensory acceptability.
JOURNAL OF FOOD QUALITY
(2023)
Review
Food Science & Technology
Nicholas Vannuchi, Giovana Jamar, Luciana Pisani, Anna Rafaela Cavalcante Braga, Veridiana Vera de Rosso
Summary: In this article, studies on the fruits of the jussara palm are reviewed, highlighting its rich phenolic profile, antioxidant properties, and commercial potential. Recent research emphasizes the fruit's antioxidant, anti-inflammatory, and cardioprotective capabilities, but further studies are needed to determine optimal serving size and bioavailability.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2021)
Article
Food Science & Technology
Jader Martinez-Giron, Ana Maria Figueroa-Molano, Luis Eduardo Ordonez-Santos
FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Food Science & Technology
Luis Eduardo Ordonez-Santos, Jader Martinez-Giron
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Jader Martinez-Giron, Coralia Osorio, Luis Eduardo Ordonez-Santos
Summary: The study evaluated the effect of temperature and particle size on the techno-functional properties of flour from peach palm fruit peels, finding that the red ecotype had superior nutritional and techno-functional properties compared to the yellow one. The results suggest that the flour could be a promising natural additive for the food industry due to its high fiber and protein values.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2022)
Article
Food Science & Technology
Mauricio Quintero-Angel, Diana Marcela Mendoza-Salazar, Jader Martinez-Giron
Summary: The globalization of production processes and food industrialization have led to cultural fragmentation, resulting in pressures on food heritage and the loss of traditions. The COVID-19 pandemic and food modernity have also generated insecurity and fears that restrict the consumption of typical foods, leading to a risk of loss of food heritage.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Energy & Fuels
Jader Martinez-Giron
Summary: This study evaluated the effects of adding sweet red pepper oleoresin and tree tomato juice at different concentrations to vegetable margarine. The results showed that the addition of these natural extracts significantly increased the bioactive compounds and antioxidant activity of the margarine. Physicochemical and microbiological tests confirmed that the developed margarine met quality standards. The margarine formulated with 200 ppm of sweet red pepper oleoresin and 10% of tree tomato juice received the best sensory evaluation.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
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.