Article
Food Science & Technology
Francesca Vurro, Marcello Greco Miani, Carmine Summo, Francesco Caponio, Antonella Pasqualone
Summary: This study aimed to investigate the effects of durum wheat oil on biscuits. The results showed that durum wheat oil can prolong the oxidation resistance of biscuits, reduce the formation of oxidized lipids, and have no impact on the sensory and textural properties of biscuits.
Article
Food Science & Technology
Natasha Sharma, Anita Kumari, Venkatesh Chunduri, Satveer Kaur, Jagadeesh Banda, Ajay Goyal, Monika Garg
Summary: Colored wheat, such as black and blue varieties, were found to have higher total amino acid content and lower amino acid losses after chapatti cooking compared to white wheat. Anthocyanins in colored wheat may provide protective effects on amino acids, resulting in several nutritional and health benefits for consumers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biology
Elena Bartkiene, Vytaute Starkute, Egle Zokaityte, Dovile Klupsaite, Ernestas Mockus, Vadims Bartkevics, Anastasija Borisova, Romas Gruzauskas, Zilvinas Liatukas, Vytautas Ruzgas
Summary: The aim of this study was to analyze and compare various parameters and compound concentrations between untreated and fermented whole wheat. Fermented whole wheat showed a more diverse compound profile, but further research is needed to determine the optimal technological parameters.
Review
Food Science & Technology
Tamer H. H. Gamel, Syed Muhammad Ghufran Saeed, Rashida Ali, El-Sayed M. Abdel-Aal
Summary: Colored wheats like black, blue, or purple wheat have gained significant interest as health-enhancing food ingredients. Purple wheat, being anthocyanin-pigmented, has enormous potential in food applications. It is currently processed into foods with potent antioxidant properties, although more research is needed to understand its health benefits in humans. Various stabilization methods have been proposed to prevent the loss of anthocyanins during food processing. This review provides insights on the development of purple wheat food products and its impact on human health, along with a brief discussion on methods for stabilizing anthocyanins.
Article
Agriculture, Multidisciplinary
Fang Wang, Guangsi Ji, Zhibin Xu, Bo Feng, Qiang Zhou, Xiaoli Fan, Tao Wang
Summary: This study characterized the dynamic changes in anthocyanin components and transcripts in the grain of purple wheat ZNM168 and identified key pigments accumulated during grain development, as well as core genes and critical structural genes in the anthocyanin biosynthesis pathway. The findings provide insights for exploiting genetic engineering targets to breed anthocyanin-enriched wheat.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Maria Belen Perez, Sofia Carvajal, Vanesa Beretta, Florencia Bannoud, Maria Florencia Fangio, Federico Berli, Ariel Fontana, Maria Victoria Salomon, Roxana Gonzalez, Lucia Valerga, Jorgelina C. Altamirano, Mehtap Yildiz, Massimo Iorizzo, Philipp W. Simon, Pablo F. Cavagnaro
Summary: The present study characterized a diverse collection of purple and non-purple carrot accessions for their concentration of anthocyanins, phenolics, carotenoids, and antioxidant capacity. Significant variation was found among the accessions, with acylated anthocyanins being the most dominant pigment. Purple carrots exhibited higher levels of anthocyanins, phenolics, and antioxidant capacity compared to non-purple carrots. Antioxidant capacity was positively correlated with anthocyanin content and total phenolic content, but not with carotenoids. Certain accessions were identified as potential sources for food dyes or increased nutraceutical value.
Article
Polymer Science
Thaina Stephanie Martins de Freitas, Vitor Augusto dos Santos Garcia, Cristina Tostes Filgueiras, Jose Ignacio Velasco, Farayde Matta Fakhouri
Summary: This study successfully incorporated active compounds from purple araca into pea starch-based films, with the use of various plasticizers such as sorbitol, resulting in packaging films with good antimicrobial activity and water vapor barrier properties.
Article
Biochemistry & Molecular Biology
Alyssa Francavilla, Iris J. Joye
Summary: The study found that purple and blue wholemeals experience significant anthocyanin losses during processing, with mixing and baking steps being the main contributing factors, while resting and fermentation steps have minimal impact on anthocyanin retention. Additionally, dough systems with decreased pH and high-temperature, short-time baking procedures are more protective of anthocyanins.
Article
Food Science & Technology
Afef Ladhari, Giandomenico Corrado, Youssef Rouphael, Francesca Carella, Giuseppina Rita Nappo, Cinzia Di Marino, Anna De Marco, Domenico Palatucci
Summary: The study characterized the chemical, functional, and technological features of two landraces of durum wheat from Ethiopia, finding that they have a rich range of secondary metabolites and antioxidant activities, which make them suitable for producing functional products and diversifying wheat-based foods.
Article
Food Science & Technology
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Xujie Feng, Vittorio Capozzi, Oskar Laaksonen, Baoru Yang, Ping Li, Qing Gu
Summary: This study investigates the variation in anthocyanins and volatile organic compounds in blood orange juices and wines made from fruit ripened at different maturity stages. The study found that the maturity of the fruit significantly affects the composition and content of anthocyanins and VOCs in the juices and wines.
Article
Food Science & Technology
Diana De Santis, Andrea Bellincontro, Roberto Forniti, Rinaldo Botondi
Summary: Treatment of red Cesanese wine grapes with ethylene can increase the content of polyphenols and anthocyanins, but prolonged exposure may lead to a loss of anthocyanins. Furthermore, the 36-hour ethylene treatment may also increase some volatile compounds.
Article
Horticulture
Yan-lun Ju, Bo-chen Liu, Xue-lei Xu, Jin-ren Wu, Wei Sun, Yu-lin Fang
Summary: The aim of this study was to investigate the effects of exogenous strigolactone (SL) and methyl jasmonate (MeJA) on grape quality. The results showed that both treatments promoted grape ripening and coloration, increased the levels of anthocyanins, total soluble sugar and organic acids. Additionally, the treatments also enhanced the accumulation of volatile compounds.
SCIENTIA HORTICULTURAE
(2022)
Article
Biochemistry & Molecular Biology
Francine Tavares Silva, Laura Martins Fonseca, Graziella Pinheiro Bruni, Rosane Lopes Crizel, Elizangela Gonsalves Oliveira, Elessandra da Rosa Zavareze, Alvaro Renato Guerra Dias
Summary: This study aimed to produce water-absorbent bioactive aerogels using biodegradable raw materials (wheat starch and poly ethylene oxide) and grape skin extract derived from agro-industrial residues obtained in the wine industry. The aerogels showed low density and high porosity, with high water absorption capacity and increased antioxidant activity with the addition of PEO and increasing GSE concentration. The starch-based aerogels with GSE demonstrated potential for use as exudate absorbers with antioxidant activity in active food packaging.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Acoustics
Muhammad Tayyab Rashid, Kunlun Liu, Deng-Zhong Wei, Mushtaque Ahmed Jatoi, Qingyun Li, Frederick Sarpong
Summary: Ultrasound-assisted hot-air drying can improve the nutritional composition and quality of selenium-enriched black rice. The process reduces drying time by 20.5% and the Hii model accurately describes the drying kinetics. Ultrasound-treated black rice absorbs more water and contains more volatile compounds.
ULTRASONICS SONOCHEMISTRY
(2023)
Review
Food Science & Technology
Praveen Saini, Nitin Kumar, Sunil Kumar, Peter Waboi Mwaurah, Anil Panghal, Arun Kumar Attkan, Vijay Kumar Singh, Mukesh Kumar Garg, Vijay Singh
Summary: Consumer demands have shifted towards diets with balanced nutrition and health benefits, seeking natural colorants to enhance the nutritional and antioxidant value of foods. Colored wheat, rich in anthocyanins and carotenoids, can serve as natural colorants and replace synthetic dyes. The food processing industry is exploring ways to reduce the use of synthetic colorants and dyes.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Roberta Monteiro Caldeira, Roberta Fontanive Miyahira, Camila Faria Lima, Carolyne Pimentel Rosado, Ana Claudia Campos, Renata Rangel Guimaraes, Nathalia Moura Nunes, Graziana Difonzo, Giacomo Squeo, Antonella Pasqualone, Francesco Caponio, Rafael Da Silva Cadena, Lilia Zago
Summary: This study aimed to evaluate the acceptance of artisanal ice cream prepared with extra virgin olive oil (EVOO) as the main lipid ingredient. The results showed that there were no significant differences in taste, appearance, and overall acceptance between the ice creams made with EVOOs from different regions, and the overall acceptance mainly correlated with aroma and flavor.
JOURNAL OF CULINARY SCIENCE & TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Davide De Angelis, Antonella Pasqualone, Giacomo Squeo, Carmine Summo
Summary: Almond okara, a valuable by-product, can be used in biscuit preparation to improve nutritional value with limited impact on sensory properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Giuseppe Romano, Maria Tufariello, Nadia Calabriso, Laura Del Coco, Francesco P. Fanizzi, Antonio Blanco, Maria A. Carluccio, Francesco Grieco, Barbara Laddomada
Summary: Studies have shown that using red-to-black pigmented grains and pulses as raw materials can improve the content of health-promoting compounds in beer. Additionally, the use of traditional and non-conventional yeasts can influence the flavor and quality of these new functional beverages. Chemical methods can be used to monitor the composition, organoleptic profile, safety, and authentication issues of these novel beer products, showcasing their potential for protection and promotion.
Article
Food Science & Technology
Amalia Piscopo, Angela Zappia, Antonio Mincione, Roccangelo Silletti, Carmine Summo, Antonella Pasqualone
Summary: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as a topping ingredient, together with tomato for pizza marinara-type production. The present study was conducted to analyze the quality of pizza depending on the oil typology used, revealing that monovarietal olive oil is the best choice due to its higher quality and better health characteristics.
Article
Food Science & Technology
Giuseppe Natrella, Mirella Noviello, Antonio Trani, Michele Faccia, Giuseppe Gambacorta
Summary: An experiment was conducted to investigate the impact of ultrasound treatment on the volatile profile of three red grape cultivars during vinification. A robust SPME-GC-MS method was developed to optimize the recovery of volatile organic compounds (VOCs). The results showed that the effect of ultrasound treatment on the VOC profile was dependent on the grape cultivar, with Aglianico being the most affected and Primitivo showing no significant changes.
Review
Green & Sustainable Science & Technology
Giusy Rita Caponio, Fabio Minervini, Grazia Tamma, Giuseppe Gambacorta, Maria De Angelis
Summary: Grapes, especially Vitis vinifera L., are widely cultivated and winemaking produces a large amount of waste. These residues are causing environmental and economic sustainability issues. To combat this, researchers are exploring ways to create high-value products from these waste materials. Grape pomace, a byproduct of winemaking, contains compounds like polyphenols, phenolic acids, resveratrol, and fiber that have antioxidant properties. Traditional uses of grape pomace include producing distillates and extracting tartaric acid and coloring substances, but newer applications include extracting antioxidants, using it as fermentation substrates and biomass for energy production, and extracting fiber for high-value bioactive product development. This article discusses the involvement of bioactive molecules from grape pomace in human biological functions and their applications in the agri-food sector.
Article
Food Science & Technology
Giuseppe Natrella, Giuseppe Gambacorta, Michele Faccia
Summary: This study demonstrates that combining a commercial bio-protective starter and modified atmosphere packaging (MAP) can extend the shelf-life of burrata cheese manufactured in Italy.
Article
Food Science & Technology
Giuseppe Natrella, Giuseppe Gambacorta, Giacomo Squeo, Michele Faccia
Summary: The use of raw milk is mandatory for most European protected designation of origin (PDO) cheeses, but it often leads to poor production for ovine products. To overcome this issue, a milder treatment called thermization is allowed. A study was conducted to evaluate the effect of thermization on the overall quality of Canestrato Pugliese, a PDO ovine hard cheese from Southern Italy. The results showed that thermization did not significantly alter the composition of the cheese, but there were differences in microbiological profiles and sensory characteristics compared to raw milk cheese. It was concluded that thermization could be applied to Canestrato Pugliese production with the use of an autochthonous starter.
Article
Biochemistry & Molecular Biology
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni, Carlo Giuseppe Rizzello
Summary: Grape pomace, the major by-product of the wine industry, is rich in fibers and polyphenols but currently discarded or used for feed. This study explored the functional potential of grape pomace through fermentation with lactic acid bacteria (LAB). Optimal fermentation conditions were achieved by adjusting the percentage of pomace, pH, and supplementation with nitrogen and carbon sources, leading to the selection of the best performing LAB strain (Lactiplantibacillus plantarum T0A10). The resulting grape pomace sourdough exhibited high antioxidant and anti-inflammatory properties, making it a promising functional ingredient for bread making.
Article
Food Science & Technology
Giacomo Squeo, Vittoria Latrofa, Francesca Vurro, Davide De Angelis, Francesco Caponio, Carmine Summo, Antonella Pasqualone
Summary: The increase in vegetarian and vegan diets has led to a higher demand for vegetable protein and plant-based foods. This study explores the use of defatted durum wheat cake as a food ingredient for a vegan snack bar. The formulated snack bar with defatted durum wheat cake had a denser texture, more intense yellow hue, and a stronger caramel flavor compared to the control bar. It also met the low-fat and fiber source nutritional claims.
Article
Food Science & Technology
Antonella Pasqualone, Francesca Vurro, Erin Wolgamuth, Salwa Yusuf, Giacomo Squeo, Davide De Angelis, Carmine Summo
Summary: The physical-chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads were studied for the first time, and their possible similarities were investigated. Fieldwork in Somaliland and Yemen found that the nutritional characteristics and phenolic compounds varied due to natural variability in food preparation and recipes used. The flatbreads had a porous structure, with higher cell density in Yemeni flatbreads.
Article
Food Science & Technology
Davide De Angelis, Christina Opaluwa, Antonella Pasqualone, Heike P. Karbstein, Carmine Summo
Summary: A closed cavity rheometer was used to investigate the rheology of dry-fractionated mung bean protein (DFMB) and the impact of high-moisture extrusion cooking on the structural, textural, and rheological properties of extrudates. The results showed that temperature and moisture content had a significant influence on the texture and rheological properties of the extrudates.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Calina Ciont, Graziana Difonzo, Antonella Pasqualone, Maria Simona Chis, Florica Ranga, Katalin Szabo, Elemer Simon, Anca Naghiu, Lucian Barbu-Tudoran, Francesco Caponio, Oana Lelia Pop, Dan Cristian Vodnar
Summary: Olive leaf extract, which is rich in phenols and flavonoids, shows functional and health-related properties. Micro- and nano-encapsulation techniques improve the stability of phenols during digestion and enhance biscuit functionality. However, high concentration adversely affects sensory and textural parameters.
Review
Agriculture, Multidisciplinary
Davide De Angelis, Vittoria Latrofa, Francesco Caponio, Antonella Pasqualone, Carmine Summo
Summary: Dry-fractionated protein concentrates have versatile and sustainable technology, making them suitable for a wide range of plant materials. Their techno-functional properties, including water absorption, emulsification, foaming, and gelling abilities, are influenced by extraction technology and protein characteristics. These proteins have high solubility, foaming ability, foam stability, and gelling ability, which have been utilized in the development of bakery products, pasta, meat analogues, and dairy analogues. However, further research is needed to explore their potential with different plant materials. This review provides an initial overview of the techno-functional properties of dry-fractionated proteins, facilitating their application in food products.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
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.
