Review
Agriculture, Multidisciplinary
Ana Beatriz Silva de Lemos, Gabriela Chaves, Penha Patricia Cabral Ribeiro, Karla Suzanne Florentino da Silva Chaves Damasceno
Summary: Prosopis juliflora, a xerophytic plant, has pods and seeds with high nutritional value and bioactive potential. Different derivatives, such as flour, starch, syrup, protein concentrate, and gums, can be obtained from them. This review focuses on their nutritional value, bioactive activity, and technological application, emphasizing their use in human nutrition and new research perspectives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Diana Farinha, Helio Faustino, Catarina Nunes, Helia Sales, Rita Pontes, Joao Nunes
Summary: The European Union has set up Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) to ensure the authenticity of products originating from specific regions. This promotes the cultivation of regional fruit varieties, preserving biodiversity and enabling the development of bio-based products. Portugal, with its diverse climates, is home to fruits with unique flavors and appearances that are recognized with PDO or PGI seals. Studies on these fruits highlight the presence of bioactive compounds associated with health benefits.
Article
Plant Sciences
Elena Villacres, Maria Quelal, Susana Galarza, Diana Iza, Edmundo Silva
Summary: Quinoa is an important crop for food security and food sovereignty in Ecuador. This study found that quinoa leaves have higher nutritional value and higher content of antinutrient compounds compared to quinoa grains. Both quinoa leaves and grains have potential applications in the food and pharmaceutical industries.
Article
Horticulture
Maria Carmen Pinero, Pilar Lorenzo, Maria Cruz Sanchez-Guerrero, Evangelina Medrano, Josefa Lopez-Marin, Francisco M. del Amor
Summary: This research study reveals that high temperatures significantly affect the weight, color, maturation, and nutritional content of sweet peppers. The findings emphasize the need to develop new strategies in crop management to mitigate the negative effects of rising temperatures due to climate change.
Review
Nutrition & Dietetics
Yitong Li, Hongyu Chen, Xi Zhang
Summary: Morels have a long history of being used as valuable mushrooms for food and medical purposes. They contain various nutrients and bioactive compounds that contribute to their sensory attributes and health benefits, including antioxidants, anti-inflammatory agents, immune-boosting properties, gut health preservation, and anti-cancer abilities. This review provides a comprehensive understanding of morels, including their cultivation, major bioactive compounds, and health benefits, to support future research and applications of morels as high-value functional food sources.
FRONTIERS IN NUTRITION
(2023)
Article
Food Science & Technology
Spiros Paramithiotis, Gitishree Das, Han-Seung Shin, Jayanta Kumar Patra
Summary: Consumption of lactic acid fermented fruits and vegetables is associated with health benefits, mainly due to the probiotic potential and production of bioactive compounds.
Review
Chemistry, Multidisciplinary
Muhammad Usman, Ghulam Murtaza, Allah Ditta
Summary: Agaricus bisporus, a widely cultivated mushroom known for its edibility, is rich in nutrients and possesses various medicinal properties. Extracts from this mushroom have potential in treating a range of diseases, making it a valuable subject of research in the culinary and pharmaceutical fields.
APPLIED SCIENCES-BASEL
(2021)
Review
Nutrition & Dietetics
Romulo Alves Morais, Gerson Lopes Teixeira, Sandra Regina Salvador Ferreira, Alejandro Cifuentes, Jane Mara Block
Summary: Fruits from the Arecaceae family are rich in nutrients and bioactive compounds with potential health benefits. However, research on these fruits is still limited. Understanding their composition and health effects is important for promoting production and consumption, as well as improving the economy and social condition of the regions where they are found.
Review
Biochemistry & Molecular Biology
Nasir Md Nur'Aqilah, Kobun Rovina, Wen Xia Ling Felicia, Joseph Merillyn Vonnie
Summary: The food production industry generates millions of tonnes of waste daily, and the utilization of waste from popular fruits and vegetables has gained attention. Efficiently utilizing food waste aligns with the SDGs and can contribute to sustainable consumption and production. This paper provides an overview of high-added-value compounds derived from fruit and vegetable waste, including bioactive compounds with antioxidant properties. Additionally, waste materials like peels, seeds, and pomace find applications in the food industry as adsorbents, colorants, indicators, and enzymes.
Review
Chemistry, Analytical
Marija Sigurnjak Bures, Luna Maslov Bandic, Kristina Vlahovicek-Kahlina
Summary: Over the past decade, there has been an increasing consumption of fresh easy-to-peel mandarins. However, research on mandarins is limited compared to other citrus fruits. Sample preparation is a crucial step in the analytical process, especially for mandarin fruit with complex matrices. Extraction techniques are commonly used to analyze bioactive compounds in mandarins. Modern analytical techniques have been applied to handle the numerous bioactive compounds in mandarins.
CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY
(2022)
Review
Food Science & Technology
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Nayara Macedo Peixoto Araujo, Henrique Silvano Arruda, David Roger Paixao Marques, Williara Queiroz de Oliveira, Gustavo Araujo Pereira, Glaucia Maria Pastore
Summary: This review discusses the nutritional, phytochemical compounds, and biological properties of four fruits commonly consumed in the Amazon region. These fruits are rich in bioactive compounds and have antioxidant and antimicrobial activities, making them suitable for food and therapeutic plant-material development.
FOOD RESEARCH INTERNATIONAL
(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)
Review
Plant Sciences
Rakshandha Saini, Nitin Sharma, Oluwole Solomon Oladeji, Anuradha Sourirajan, Kamal Dev, Gokhan Zengin, Mohamed El-Shazly, Vikas Kumar
Summary: Phyllanthus emblica, also known as Indian gooseberry, has been widely used in traditional medicine for its medicinal and nutritional benefits. Studies have shown that it possesses a variety of pharmacological activities, including antimicrobial, antioxidant, anti-inflammatory, and anti-diabetic effects. Toxicological studies have indicated the safety of the fruit even at high doses. Further research is needed to explore the mechanisms of action and potential applications of the bioactive compounds found in Phyllanthus emblica.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Review
Food Science & Technology
Xunhan Li, Maninder Meenu, Baojun Xu
Summary: This review paper summarizes recent literature on the chemical compositions, nutritional properties, essential oils, bioactive compounds, and health benefits of Kumquat fruits. Kumquat fruits are rich in polyphenols, essential oils, minerals, and especially vitamin C. They also exhibit significant antioxidant and antimicrobial activities. The levels of total phenolic content and flavonoids in Kumquat fruits are affected by drying temperature, drying duration, and extraction solvents.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Biochemistry & Molecular Biology
Viive Sarv, Petras Rimantas Venskutonis, Rajeev Bhat
Review
Green & Sustainable Science & Technology
Safoora Mirmohamadsadeghi, Keikhosro Karimi, Reza Azarbaijani, Laleh Parsa Yeganeh, Irini Angelidaki, Abdul-Sattar Nizami, Rajeev Bhat, Kavya Dashora, Virendra Kumar Vijay, Mortaza Aghbashlo, Vijai Kumar Gupta, Meisam Tabatabaei
Summary: This study critically reviewed the molecular mechanisms of different types of pretreatments on lignocellulosic biomass affecting biogas yield, proposed a new hypothesis regarding the influence of pretreatments on microbial communities, and experimentally verified it through a case study. The findings emphasized the significant role of pretreatment methods in altering the microbial community and subsequently impacting biogas production from lignocelluloses. These results challenge the default hypothesis of changes in substrate characteristics as the sole mechanism affecting biogas yield, and provide insights for developing more efficient biogas production systems at an industrial scale through a deeper understanding of microbial community interactions.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2021)
Review
Biotechnology & Applied Microbiology
Minaxi Sharma, Zeba Usmani, Vijai Kumar Gupta, Rajeev Bhat
Summary: Synthetic pigments from petrochemicals are widely used in food products, but their adverse effects on health have led to the exploration of safer, natural alternatives. Utilizing agri-food wastes for natural pigment production is important, as it meets the growing market demand and provides rich sources of pigments like anthocyanins and carotenoids. By focusing on greener extraction technologies and potential bioactivities, the development of natural pigments from vegetal wastes is expected to benefit industries and health-conscious consumers.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Minaxi Sharma, Rajeev Bhat
Summary: This study showed that innovative green extraction techniques significantly increased the content of carotenoids and polyphenols in pumpkins, as well as antioxidant activities. The results suggest potential applications in the food, pharmaceutical, and cosmetic industries.
Editorial Material
Biochemistry & Molecular Biology
Minaxi Sharma, Rajeev Bhat, Zeba Usmani, David Julian McClements, Pratyoosh Shukla, Vinay B. Raghavendra, Vijai Kumar Gupta
Article
Biochemistry & Molecular Biology
Reelika Ratsep, Kadri Karp, Mariana Maante-Kuljus, Alar Aluvee, Hedi Kaldmae, Rajeev Bhat
Summary: The study investigated the potential of vineyard pruning waste for recovery of polyphenolic compounds and found significant differences in polyphenol content between grapevine shoots and canes, with flavonoids being more abundant in shoots and stilbenoids dominating in canes.
Article
Food Science & Technology
Alka Mishra, Singam Laxmana Swamy, Tarun Kumar Thakur, Rajeev Bhat, Arvind Bijalwan, Amit Kumar
Summary: This study explores the role of wild edible plants (WEPs) in meeting the food, nutrition, and income needs of indigenous communities in Central India, revealing differences among ethnic communities and locations. The results suggest that WEPs contribute significantly to household income, supplementing essential nutrients and potentially fulfilling dietary needs if consumed in recommended portions.
Article
Food Science & Technology
Shehzad Hussain, Minaxi Sharma, Rajeev Bhat
Summary: The study optimized the extraction of soluble dietary fiber (SDF) from sea buckthorn pomace using response surface methodology and Box-Behnken design, finding significant effects of sonication temperature on SDF yield. The optimal conditions achieved the predicted yield, with SDF showing high hydration properties.
Review
Biology
Irshad Ul Haq Bhat, Rajeev Bhat
Summary: Quercetin plays a critical role in cardiovascular and neuroprotective diseases, with extensive research supporting its bioactivities and therapeutic potential. Utilizing industrial food wastes/byproducts as a new source for bioactive compounds like quercetin is becoming a trend due to growing population and demand for fresh produce. The findings suggest quercetin as a reliable candidate for treating cardiovascular and neurological diseases, emphasizing its importance as a potential therapeutic agent for future research and development.
Article
Agricultural Engineering
Minaxi Sharma, Shehzad Hussain, Tatsiana Shalima, Riina Aav, Rajeev Bhat
Summary: The study focused on the extraction of carotenoids from seabuckthorn pomace using green extraction technologies, which exhibited high total carotenoid content in ultrasound- and microwave-assisted extraction. The extracts showed promising antioxidant properties and high total phenolic content, suggesting potential applications in the food industry.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Biochemistry & Molecular Biology
Viive Sarv, Petras Rimantas Venskutonis, Reelika Ratsep, Alar Aluvee, Rita Kazernaviciute, Rajeev Bhat
Summary: This study evaluated the antioxidant properties and phenolic content of different rowanberry cultivars, finding that hybrid cultivars have higher radical scavenging capacity and total phenolic content. Different fractions of rowanberry cultivars can serve as promising sources of antioxidants and polyphenols for potential applications.
Editorial Material
Engineering, Chemical
Riccardo Accorsi, Rajeev Bhat, Holger Meinke, Silvia Tappi
JOURNAL OF FOOD ENGINEERING
(2022)
Editorial Material
Green & Sustainable Science & Technology
Rajeev Bhat, Jorgelina Di Pasquale, Ferenc Istvan Bankuti, Tiago Teixeira da Silva Siqueira, Philip Shine, Michael D. Murphy
Article
Agricultural Engineering
Kingsley C. Duru, Grigory P. Slesarev, Saied A. Aboushanab, Igor S. Kovalev, David M. Zeidler, Elena G. Kovaleva, Rajeev Bhat
Summary: The extraction efficiency, recovery, quantification, and stability of isoflavones from kudzu roots and soy molasses wastes/by-products were evaluated using natural deep eutectic solvents (NADESs) and ultrasound-assisted extraction. Results showed that NADES extraction significantly increased the extractability of puerarin and exhibited higher antioxidant activity and reduced degradation of isoflavones compared to conventional extraction techniques.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Review
Green & Sustainable Science & Technology
Dunja Malenica, Marko Kass, Rajeev Bhat
Summary: The increase in agri-food production has led to the generation of large volumes of wastes and by-products, contributing to environmental pollution. Strategies for managing and utilizing these wastes and by-products, which are rich in bioactive compounds, have been proposed to promote sustainability and the circular economy. One strategy includes developing nutritious and low-cost animal feed from these waste materials.
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.
