Review
Food Science & Technology
Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosario Anjos, Alice Vilela, Berta Goncalves
Summary: Polyphenols and volatile compounds are crucial for the quality and characteristics of vegetables and medicinal and aromatic plants, possessing various bioactivities and disease prevention properties. Researchers are focusing on polyphenols, volatile compounds, and the new challenges in enhancing positive characteristics of plants.
Review
Food Science & Technology
Li Chen, Ke Li, Huitai Chen, Zongjun Li
Summary: This article emphasizes the importance of flavor in food quality and discusses how aroma-producing yeast can improve flavor through microbial fermentation. The physiological characteristics and mechanisms of aroma production in yeast are analyzed, highlighting the release of functional enzymes during fermentation. The article also explores the applications of aroma yeast in various industries and discusses future development trends.
Article
Chemistry, Applied
Antonio Raffo, Irene Baiamonte, Laura De Benedetti, Elisabetta Lupotto, Ilaria Marchioni, Nicoletta Nardo, Claudio Cervelli
Summary: This study characterized 95 rosemary genotypes collected from different geographical areas in Italy and found three main groups of populations based on their chemical profiles. The clustering of populations was consistent with their geographic origin and previous genetic characterizations. Correlation analysis revealed a relationship between the levels of the antioxidant carnosic acid and the aroma compound verbenone. These findings have implications for breeding programs and the development of rosemary products with improved flavor quality and functional properties.
Article
Biochemistry & Molecular Biology
Shweta Sharma, Viveka Katoch, Satish Kumar, Subhrajyoti Chatterjee
Summary: Vegetables are essential components of a healthy diet, providing a wide range of nutrients and functional compounds that protect against disease. The color of vegetables plays a crucial role in assessing maturity and acceptability, with colored vegetables containing bioactive compounds with various health benefits. There is a shift towards consuming fresh fruits and vegetables for a disease-free life, leading to a focus on nutrition security and the development of color-rich cultivars with enhanced bioactive compounds.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Nilgun Ozdemir, Nilgun H. Budak
Summary: This study aimed to investigate the antioxidant capacity, organic-acid, phenolic, and volatile-aroma compounds of rose vinegar as a novel food, and to examine the changes during a 3-year aging period. The results showed that the rose plant was suitable for vinegar production and rose vinegar had positive health properties.
Article
Chemistry, Applied
Zhirong Wang, Tao Zhong, Xiaofei Mei, Xuhui Chen, Guangjing Chen, Shengqi Rao, Xiangfeng Zheng, Zhenquan Yang
Summary: This study evaluated the effects of different drying methods on the quality of brocade orange peels (BOPs). Freeze drying (FD), heat pump drying (HPD), microwave drying (MD), and far-infrared drying (FID) were compared. The results showed that FD-BOPs had the best appearance and highest levels of certain compounds, while HPD and MD-BOPs had the highest concentrations of limonene and β-myrcene. MD-BOPs also had the highest bioavailability of phenols and ascorbic acid.
Article
Nutrition & Dietetics
Serena Carpentieri, Anet Rezek Jambrak, Giovanna Ferrari, Gianpiero Pataro
Summary: The effect of pulsed electric field (PEF) pre-treatment on the extractability of target aroma and bioactive compounds in green solvents was investigated. PEF treatment significantly enhanced the extraction yield of the target compounds in both solvents, indicating potential for sustainable recovery of natural compounds.
FRONTIERS IN NUTRITION
(2022)
Review
Food Science & Technology
T. B. N. Brito, M. S. L. Ferreira, Ana E. C. Fai
Summary: This article reviews several studies on the sustainable utilization of fruit and vegetable residues in the production of new products with bioactive properties, aiming to promote a circular economy.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Nutrition & Dietetics
Lorenzo Guzzetti, Davide Panzeri, Marynka Ulaszewska, Grazia Sacco, Matilde Forcella, Paola Fusi, Nicola Tommasi, Andrea Fiorini, Luca Campone, Massimo Labra
Summary: The study suggests that Corchorus olitorius L. is not affected by water stress and no-tillage practices, with its leaves being a rich source of antioxidant compounds and displaying potential nutraceutical properties.
FRONTIERS IN NUTRITION
(2021)
Review
Biochemistry & Molecular Biology
Hamza Mechchate, Aicha El Allam, Nasreddine El Omari, Naoufal El Hachlafi, Mohammad Ali Shariati, Polrat Wilairatana, Mohammad S. Mubarak, Abdelhakim Bouyahya
Summary: Aging is a continuous process related to natural alterations in mechanical-biological processes over time. It is influenced by factors such as oxidative stress, cell longevity, and stem cell senescence. Aging is associated with diseases such as neurodegenerative diseases, cancer, and other diseases related to oxidative stress. Natural molecules derived from vegetables have been found to have the ability to delay the aging process through mechanisms such as tissue regeneration and activation of longevity and anti-senescence genes.
Article
Chemistry, Multidisciplinary
Eunyoung Kim, Jiamei Cui, Guiguo Zhang, Yunkyoung Lee
Summary: This review examines the studies conducted in the last few decades on the potential treatment and prevention of cardiovascular and metabolic diseases using green-colored foods and their bioactive compounds. The review highlights the health benefits, including antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, cardioprotective, and lipid-lowering properties, of the bioactive compounds, mainly polyphenols, derived from green-colored fruits and vegetables. The review also discusses the bioavailability and significance of action of these bioactive compounds on cardiovascular and metabolic diseases.
APPLIED SCIENCES-BASEL
(2022)
Review
Food Science & Technology
Adrian Lomeli-Martin, Luz Maria Martinez, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Summary: High hydrostatic pressure (HHP) can alter the chemical bonds of enzymes in food, leading to changes in the content of aroma compounds. Aldehydes and ketones increase in content, while alcohols and phenols decrease. Ester and lactone concentrations also decline under HHP treatments.
Review
Food Science & Technology
Grant Thamkaew, Ingegerd Sjoholm, Federico Gomez Galindo
Summary: Numerous herb-drying studies have been conducted in recent decades, introducing several herb-drying techniques, yet the quality of commercially dried herbs still lags behind that of fresh herbs. This paper reviews studies on the impact of drying techniques and pre-drying treatments on the aroma and color of dried herbs, aiming to provide an overview of technological strategies developed for improving the quality of industrial dried aromatic herbs.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Review
Biochemistry & Molecular Biology
Monika A. Marcinkowska, Henryk H. Jelen
Summary: Vegetables and mushrooms are rich sources of bioactive compounds, some of which contribute to their specific flavor. This review paper summarizes their precursors, biosynthesis, sensory properties, and changes during technological processes.
Article
Food Science & Technology
Weizhen Sun, Hongwu Ji, Di Zhang, Zewei Zhang, Shucheng Liu, Wenkui Song
Summary: Research on the aroma characteristics of shrimp dried by different drying methods using electronic nose and gas chromatography-mass spectrometry revealed unique aroma profiles for each method. The study identified six signature aroma compounds that can distinguish between different dried shrimp products, providing a theoretical basis for future rapid identification of aroma attributes. From a flavor perspective, microwave vacuum drying was found to be the best drying method.
Article
Agronomy
Pramod Pokhrel, Nithya Rajan, John Jifon, William Rooney, Russell Jessup, Jorge da Silva, Juan Enciso, Ahmed Attia
Summary: The Decision Support System for Agrotechnology Transfer for sugarcane (DSSAT-CANEGRO) showed good performance in simulating energy cane growth, and irrigation experiments using historical data demonstrated energy cane as a competitive biomass crop in the Texas Rolling Plains region.
Article
Biochemistry & Molecular Biology
Vimbainashe E. Manhivi, Retha M. Slabbert, Dharini Sivakumar
Summary: This study investigated the effect of co-ingesting Natal plums and Marula nuts on the bioaccessibility and uptake of anthocyanins, antioxidant capacity, and the ability to inhibit alpha-glucosidase. The results showed that adding Natal plums to the Marula nut bar increased the content of anthocyanins, antioxidant capacity, and alpha-glucosidase inhibition compared to ingesting Marula nuts separately.
Article
Plant Sciences
Lesego M. Selokela, Sunette M. Laurie, Dharini Sivakumar
Summary: This study found that thermal processing can enhance the retention of certain nutritional components in sweet potatoes, with hot-air convection oven drying significantly increasing total phenolic content. Cooking and different drying methods have varying effects on phyto-nutritional components in different sweet potato cultivars.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Biology
Marion Nabot, Marie Guerin, Dharini Sivakumar, Fabienne Remize, Cyrielle Garcia
Summary: Bacteria can produce different types of homopolysaccharides, and the synthesis of these compounds is influenced by various factors. Controlling the catalyzing enzyme and environmental conditions can guide the production of specific polysaccharides in bacteria, which has applications in improving food texture.
Article
Chemistry, Applied
Jashbir Singh, Rita Metrani, G. K. Jayaprakasha, Kevin M. Crosby, John L. Jifon, Sadhana Ravishankar, Paul Brierley, Daniel L. Leskovar, Thomas A. Turini, Jonathan Schultheis, Timothy Coolong, Wenjing Guan, Bhimanagouda S. Patil
Summary: The quality traits of melons, including flavor, sweetness, color, and texture, are determined by genetic makeup and environmental factors. This study found significant variations in sugar and carotenoid concentrations in melons grown in different locations and cultivars. The findings can be used to improve the sensory and functional qualities of melons and select suitable cultivars for specific environments.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Petunia Mashiane, Tinotenda Shoko, Vimbainashe Manhivi, Retha Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study examined the effects of common household cooking methods on African pumpkin leaves, and found that stir-frying had the greatest impact on bioactive compounds and antioxidant activity, while reducing the content of antinutrients.
Article
Agronomy
Hasten Aloy A. Osondu, Stephen A. Akinola, Tinotenda Shoko, Sreejarani Kesavan Pillai, Dharini Sivakumar
Summary: The study revealed that chitosan hydrochloride coating loaded with vanillic acid or caffeic acid can effectively control anthracnose decay in avocados, reduce decay occurrence to a lesser extent, and provide some protection for fruit quality. This coating may achieve these effects by inducing the expression of specific genes, increasing skin epicatechin content, and reducing LOX expression in the fruit. Additionally, the complex of chitosan and phytochemicals may help prevent fungal invasion and reduce fruit damage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Faith Seke, Vimbainashe E. Manhivi, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study aimed to improve the bioaccessibility of anthocyanins in Natal plum by using microencapsulation techniques. The highest encapsulation efficiency and anthocyanin bioaccessibility were achieved with alginate/psyllium mucilage beads.
Article
Food Science & Technology
Faith Seke, Mapula R. Moloto, Tinotenda Shoko, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study investigated the influence of in vitro digestion on the carotenoids, antioxidant, and antidiabetic capacity of three cowpea cultivars. The results showed that VOP1 had the highest bioaccessibility of 9-cis-beta-carotene, while VOP3 and VOP4 had the highest bioaccessibility of all-trans beta-carotene and lutein/zeaxanthin, respectively. The antioxidant and antidiabetic effects decreased during the small intestinal phase. The cowpea cultivars demonstrated a high ability to meet the recommended daily allowance for carotenoids, indicating the potential use of cowpea leaves as functional ingredients.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Azola Siwaphiwe Mpeluza, Stephen Abiola Akinola, Tinotenda Shoko, Fabienne Remize, Dharini Sivakumar
Summary: This study investigated the effectiveness of lactic acid bacteria (LAB) isolated from fresh fruits and vegetables as biocontrol agents against anthracnose disease in avocado fruit. LAB 21, LAB 56, and LAB 17 showed strong inhibitory effects against Colletotrichum gloeosporioides, the causative agent of anthracnose disease. LAB 21, in particular, significantly affected the expression of defense-related genes in avocado fruit, making it a potential alternative to current fungicide treatments.
Article
Food Science & Technology
Mapula R. Moloto, Stephen A. Akinola, Faith Seke, Tinotenda Shoko, Yasmina Sultanbawa, Jerry L. Shai, Fabienne Remize, Dharini Sivakumar
Summary: This study examined the impact of LAB 75 fermentation on the properties of cowpea leaf smoothies. Fermentation led to a decrease in pH and an increase in total titratable acidity. The smoothies also experienced color changes, with VOP 1 showing the least change. The fermentation process improved the antioxidant capacity of the smoothies, attributed to an increase in phenolic compounds and carotenoids.
Article
Food Science & Technology
Florence M. Mashitoa, Stephen A. Akinola, Tinotenda Shoko, Faith Seke, Laurie M. Sunette, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study investigated the effects of fermentation by Lactiplantibacillus plantarum 75 (L75) on the properties of sweet potato leaf smoothies. Fermentation significantly improved the physicochemical properties, antioxidant content, and sensory characteristics of the smoothies. Principal component analysis showed a clear separation between fermented and unfermented smoothies. The survival of L75 was influenced by fermentation duration and sweet potato cultivar. Both fermented and unfermented smoothies were equally acceptable in terms of taste.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Biochemistry & Molecular Biology
Jiale Zhang, Michael E. Netzel, Andrew Pengelly, Dharini Sivakumar, Yasmina Sultanbawa
Summary: This review provides an overview of the Australian indigenous species, particularly the Proteaceae family and the Persoonia genus, including their distribution, traditional and commercial uses, phytochemicals, bioactive properties, potential opportunities, and challenges. It focuses on the bioactive compounds and their properties related to health benefits, for potential applications in the food industry.
Article
Food Science & Technology
Faith Seke, Oladipupo Q. Adiamo, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study aimed to encapsulate strawberry juice to protect its bioactive compounds, and found that encapsulating with pea protein, psyllium mucilage, and okra mucilage can improve bioaccessibility and preserve the bioactivities of the fruits. The results showed that the encapsulated strawberry microcapsules had a more beneficial structure, thermal stability, and chemical composition compared to the unencapsulated juice.
Article
Plant Sciences
Hasten Aloy Alozie Osondu, Stephen Abiola Akinola, Tinotenda Shoko, Dharini Sivakumar
Summary: This study found that caffeic acid and vanillic acid have complete inhibitory effects on the growth and germination of C. gloeosporioides in vitro. During postharvest storage, the treatments of caffeic acid and vanillic acid significantly reduced the incidence of anthracnose and increased the activities of defense-related enzymes in the fruit.
JOURNAL OF PLANT PATHOLOGY
(2022)
