Article
Engineering, Chemical
Vasile Darie Soproni, Livia Bandici, Alin Cristian Teusdea, Francisc Ioan Hathazi, Mircea Nicolae Arion, Carmen Otilia Molnar, Teodor Leuca, Claudia Andrada Dalea, Simona Ioana Vicas
Summary: This study investigated the effect of microwave treatment on apple slices from two cultivars (Golden Delicious and Idared). The results showed that microwave treatment significantly increased the total phenolic content and enhanced the antioxidant capacity of apple slices. Idared apples had a higher total phenolic content than Golden Delicious apples, and this concentration increased by 56.14% and 48.9%, respectively, after microwave treatment. In terms of antioxidant capacity, Idared apples also outperformed Golden Delicious apples. These findings can be used by the apple processing industry to produce high-quality apple products with a pleasant appearance and retained bioactive compounds.
Article
Agriculture, Multidisciplinary
Rosa M. Alonso-Salces, Luis A. Berrueta, Beatriz Abad-Garcia, Andrea Sasia-Arriba, Carlos Asensio-Regalado, Enrique Dapena, Blanca Gallo
Summary: Liquid chromatography high-resolution mass spectrometry fingerprinting combined with pattern recognition techniques was used to identify the metabolites involved in the susceptibility of apple cultivars to rosy apple aphid. The study highlighted trans-4-caffeoylquinic acid and 4-p-coumaroylquinic acid as biomarkers for distinguishing between resistant and susceptible apple cultivars, and found that only hydroxycinnamic acids are involved in the disease susceptibility of cultivars.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Plant Sciences
Aurita Butkeviciute, Jonas Viskelis, Mindaugas Liaudanskas, Pranas Viskelis, Valdimaras Janulis
Summary: The study found variations in antioxidant activity and composition of phenolic compounds in different apple cultivars stored under different controlled atmosphere conditions, highlighting the importance of determining optimal storage conditions for providing consumers with high-quality apples.
Article
Forestry
Daniel A. Edge-Garza, Miguel Villamil-Castro, Dorrie Main, Craig Hardner
Summary: This communication addresses the issue of discrepant ssID information for 78 SNPs on the 8K IRSC apple SNP array and reports the correct NCBI ssIDs for these SNPs in order to accurately aggregate historical SNP data and prevent the perpetuation of misassigned sslDs in further publications.
TREE GENETICS & GENOMES
(2021)
Article
Plant Sciences
Tuo Yang, Huaying Ma, Yu Li, Yan Zhang, Jie Zhang, Ting Wu, Tingting Song, Yuncong Yao, Ji Tian
Summary: The study investigated the potential role of MAPK in light-induced anthocyanin accumulation in apple peels, finding that MdMPK4 proteins phosphorylate MdMYB1 to increase its stability under light conditions. Light-induced anthocyanin accumulation relies on MdMPK4 kinase activity, which is essential for maximizing MdMYB1 activity. Based on the results, a potential biotechnological strategy for increasing fruit anthocyanin content via light induction is suggested.
Article
Plant Sciences
B. P. Khanal, Y. Imoro, Y. H. Chen, J. Straube, M. Knoche
Summary: The study found that surface moisture induces microcracking and decreases water vapor permeance in fruit skins. Early moisture treatment leads to russeting on the fruit surface. While the impaired cuticular barrier can gradually heal, the permeance remains significantly higher compared with the control.
Article
Food Science & Technology
Alexandra Buergy, Agnes Rolland-Sabate, Alexandre Leca, Catherine M. G. C. Renard
Summary: The impact of apple cultivars and processing methods on the texture of purees was investigated in this study. Viscosity of purees varied significantly between different cultivars, with Granny Smith cultivar showing the highest viscosity due to its firm fruits and large particles. Mealy Braeburn apples had lower viscosity purees compared to non-mealy ones, attributed to reduced cell adhesion. Processing method also affected the viscosity of purees, with high temperature-low shear process resulting in more viscous purees.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Plant Sciences
Kerem Mertoglu, Emre Akkurt, Yasemin Evrenosoglu, Aysen Melda Colak, Tuba Esatbeyoglu
Summary: Early apple varieties with short active vegetation period are important for sustainable, economical, and high-quality production due to their resistance to abiotic and biotic stress factors. Four early apple varieties grown in Eskisehir-Turkey were characterized in terms of horticultural characteristics. The study found that phenological characteristics are influenced by average air temperatures, while fruit development physiology is accelerated by high temperatures. Pomological and chemical characteristics varied among the apple varieties, with ecological differences affecting pomological characteristics more significantly and changes in pomological properties affecting chemical characteristics. There was a significant positive correlation among pomological characteristics but a negative correlation with chemical characteristics.
Article
Horticulture
Alexandra Boini, Gianmarco Bortolotti, Giulio Demetrio Perulli, Melissa Venturi, Alessandro Bonora, Luigi Manfrini, Luca Corelli-Grappadelli
Summary: In highly solar irradiated areas, shading can be used to lower irrigation requirements and make apple production more sustainable. A trial comparing a white exclusion net with rain protection (40% shading) and a regular anti-hail black net (20% shading) on Rosy Glow apple showed that tree physiology was not affected by less light or water, and the more shaded environment resulted in improved marketable yield, fruit color, and soluble solid content even with limited irrigation volume.
Article
Plant Sciences
Han Jiang, Qi-Jun Ma, Ming-Shuang Zhong, Huai-Na Gao, Yuan-Yuan Li, Yu-Jin Hao
Summary: In this study, MdPAT16 was identified as a key player in mediating salt stress response in apple plants through palmitoylation of target proteins. Overexpression of MdPAT16 improved plant salt stress resistance and promoted the accumulation of soluble sugars. Furthermore, MdPAT16 was shown to interact with MdCBL1 and stabilize its protein levels through palmitoylation, suggesting a potential missing link in the plant salt stress response pathway.
Article
Plant Sciences
Ran-Xin Liu, Hong-Liang Li, Lin Rui, Guo-Dong Liu, Tian Wang, Xiao-Fei Wang, Lin-Guang Li, Zhenlu Zhang, Chun-Xiang You
Summary: Nitrogen (N) is an essential element in crop growth and excessive fertilizer application for increased crop yield can lead to environmental pollution. Thus, identifying genes involved in promoting nitrogen use efficiency is crucial in crop breeding. This study identified the MdNIA2 gene in apple and found that it plays a critical role in improving nitrogen use efficiency and plant growth, as well as enhancing salt and drought tolerance.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Agronomy
Vikram Singh, Dan Gamrasni, Pragna Parimi, Bettina Kochanek, Shaul Naschitz, Hanita Zemach, Haya Friedman
Summary: The study found that postharvest calcium treatment increases lenticel breakdown in apple skins, mainly due to a decrease in cuticle deposition leading to thinner cuticles, micro-cracks, and ultimately lenticel damage.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Zhi-Wen Qiao, Da-Ru Wang, Xun Wang, Chun-Xiang You, Xiao-Fei Wang
Summary: This study identified 30 cyclophilin genes in the 'Golden Delicious' apple genome and categorized them into three clades. The analysis also revealed the involvement of MdCYP16 as a nuclear-localized MD cyclophilin in response to salt and drought stress in apple. The research provides valuable insights into the apple cyclophilin gene family and offers candidate genes for stress response in apple.
Article
Plant Sciences
Oussama A. A. Bensaci, Toufik Aliat, Rafik Berdja, Anna V. V. Popkova, Dmitry E. E. Kucher, Regina R. R. Gurina, Nazih Y. Y. Rebouh
Summary: The present study demonstrates the effectiveness of bioformulations based on endophytic fungi in controlling apple scab and Valsa canker disease in orchards. These bioformulations inhibit fungal spore formation and exhibit better results when combined with cultural practices. Moreover, treating cankers with endophytic yeast leads to significant wound healing.
Review
Agronomy
Veronica Tijero, Francesco Girardi, Alessandro Botton
Summary: Apples are one of the most widely produced fruits globally, with research focused on maintaining high quality sensory characteristics. Limited research has been done on the physiological aspects of apple development, such as photosynthesis and carbohydrate assimilation, which play key roles in determining the final quality of apples.
Article
Engineering, Chemical
Roberto Moscetti, Daniel Hagos Berhe, Mariagrazia Agrimi, Ron P. Haff, Peishih Liang, Serena Ferri, Danilo Monarca, Riccardo Massantini
Summary: The study evaluated NIR spectroscopy and image analysis as potential features for classifying seed kernels from two pine nut species using Partial Least Squares Discriminant Analysis (PLS-DA). Data pre-treatments were essential for achieving high accuracy rates, and the most important features for each method were identified. The results demonstrate the potential of both techniques for discriminating between the two pine nut species.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Veronica Santarelli, Lilia Neri, Roberto Moscetti, Carla Daniela Di Mattia, Giampiero Sacchetti, Riccardo Massantini, Paola Pittia
Summary: The use of green tea extract (GTE) and trehalose in the production of frozen carrots enriched with bioactive compounds was found to improve the functional and quality attributes of carrots. After freezing and frozen storage, carrots showed significant firmness loss and color change, but carrots enriched with GTE still had antioxidant activity twice as high as fresh carrots.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Agricultural Engineering
Flavio Raponi, Roberto Moscetti, Swathi Sirisha Nallan Chakravartula, Marcello Fidaleo, Riccardo Massantini
Summary: The feasibility of using a computer-vision system embedded in a hot-air dryer for real-time monitoring of organic apple drying was investigated. The CV system accurately captured the physico-chemical changes during drying and successfully developed prediction models for moisture content. Additionally, the CV system identified differences in pre-treated samples, particularly dipping pressures.
BIOSYSTEMS ENGINEERING
(2022)
Article
Agriculture, Multidisciplinary
Carmen Morales-Rodriguez, Giorgia Bastianelli, Romina Caccia, Giacomo Bedini, Riccardo Massantini, Roberto Moscetti, Andrea Vannini
Summary: The study found that using a 50°C 45 min warm bath in standard facility plant effectively inactivated G. castanea, but had limited impact on other complex fungal taxa, and high temperatures and extended treatment times caused fruit quality losses.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Review
Food Science & Technology
Riccardo Massantini, Roberto Moscetti, Maria Teresa Frangipane
Summary: Global chestnut production has been steadily increasing over the past decade, driven by consumers' beliefs in the health benefits of chestnut consumption. Chestnuts not only have excellent nutritional characteristics and taste, but also hold significant economic value. This review aims to enhance chestnut quality and supply chain sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Swathi Sirisha Nallan Chakravartula, Roberto Moscetti, Giacomo Bedini, Marco Nardella, Riccardo Massantini
Summary: Food systems are negatively affected by food frauds, and this study evaluates the feasibility of deep learning algorithm (CNN) for quantitative analysis of coffee adulterants. The results show that CNN can effectively quantify adulterants in coffee using spectral analysis, and better prediction performance can be achieved with data augmentation and pre-processing methods.
Review
Food Science & Technology
Maria Teresa Frangipane, Massimo Cecchini, Riccardo Massantini, Danilo Monarca
Summary: This article discusses the impact of destoning on the quality of extra virgin olive oil, indicating that destoning is one of the most significant advantages for improving oil quality traits and system sustainability.
Review
Agronomy
Riccardo Massantini, Maria Teresa Frangipane
Summary: Almonds have exceptional nutritional characteristics and proper assessment of their quality is crucial. This review examines advancements in quality assessment, emphasizing their nutritional characteristics, health benefits, and the influence of processing on shelf life. Almonds have significant health benefits and are also an important economic resource. This review can help almond producers improve quality and inspire further research.
Article
Agronomy
Riccardo Massantini, Valerio Cristofori, Maria Teresa Frangipane
Summary: This research studied different types of almond storage to maintain the quality and sensory attributes of almond kernels. The results showed that using a modified atmosphere of 100 kPa N-2 at +4 degrees C was the most suitable method for preserving the chemical, physical, and sensorial qualities of fresh almond kernels for nearly two weeks.
Article
Agronomy
Riccardo Massantini, Mariateresa Cardarelli, Maria Teresa Frangipane
Summary: The study showed that storing fresh-cut zucchini flowers at 5 degrees C for 8 days using polyester film resulted in better preservation, maintaining better texture and sensory characteristics. Additionally, washing the flowers could improve the consumption experience of ready-to-use zucchini flowers.
Article
Agriculture, Multidisciplinary
Swathi Sirisha Nallan Chakravartula, Andrea Bandiera, Marco Nardella, Giacomo Bedini, Pietro Ibba, Riccardo Massantini, Roberto Moscetti
Summary: A convective dryer with computer vision system and load cell was used to monitor carrot slices during drying. The system was used to monitor product features and develop moisture prediction models. The tested linear models showed better performance compared to thin-layer models of increasing complexity. The study demonstrated the potential of a smart-enabled dryer for automation and proactive quality strategies.
COMPUTERS AND ELECTRONICS IN AGRICULTURE
(2023)
Article
Agronomy
Maria Teresa Frangipane, Lara Costantini, Nicolo Merendino, Riccardo Massantini
Summary: This study investigated the antioxidant capacity and sensory analysis of olive oils of different quality grades, aiming to define differences useful for quality discrimination. Total phenolic content could discriminate the lower quality grade olive oil, Lampante, with significantly lower values compared to other oils. Sensory attributes and antioxidant capacity were positively correlated with extra-virgin and virgin olive oil categories. However, the evaluated parameters were unable to clearly separate the extra-virgin and virgin olive oil categories.
Review
Food Science & Technology
Maria Teresa Frangipane, Massimo Cecchini, Danilo Monarca, Riccardo Massantini
Summary: Filtration is a process used in olive oil production to remove solid sediments and moisture, thus extending its shelf life during storage. The impact of filtration on the oil's characteristics depends on various factors, including chemical and sensory traits, cultivars, and filtration systems. This review provides an analysis of different filtration technologies used in extra-virgin olive oil production, focusing on their influence on phenolic compounds, volatile fractions, antioxidant activity, and sensory characteristics. The compiled information can aid olive oil producers in enhancing the quality of extra-virgin olive oil and maintaining it during storage.
Article
Food Science & Technology
Lara Costantini, Maria Teresa Frangipane, Romina Molinari, Stefania Garzoli, Riccardo Massantini, Nicolo Merendino
Summary: Hazelnut skin, a high-content food waste, was integrated into classic shortbread cookies at 5% and 10% ratios to replace butter with unsaturated fats naturally present in hazelnut skin. The addition of 10% hazelnut skin resulted in increased monounsaturated oleic acid and decreased saturated palmitic acid, as well as a significant increase in ash content. Although the 5% formulation had higher consumer acceptance, 35% of the interviewed population showed willingness to purchase the 10% formulation, indicating its commercial potential.
Article
Engineering, Chemical
R. Diaz-Alvarez, S. Carpentieri, G. Ferrari, G. Pataro, L. Segura-Ponce
Summary: This study evaluated the effect of high voltage electrical discharge (HVED) on the freeze-drying process of blueberries, and found that HVED pretreatment can enhance freeze-drying rates and improve the quality of the final product.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
V. I. Tuzhilkin, S. M. Petrov, N. M. Podgornova, N. D. Lukin
Summary: The study aims to simulate the process of isobaric evaporative crystallization of sucrose and propose a three-stage crystallization technology for semi-continuous boiling of massecuites. Through computer simulation and experimental verification, optimal parameters were determined to enhance the efficiency of crystallization.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Seong Hwan Yu, Do-Yeong Kim, Youjin Baek, Hyeon Gyu Lee
Summary: This study investigated the effects of nanoencapsulation and gel incorporation on the antioxidant activity, stability, and release profile of curcumin. The results showed that CUR-loaded nanoparticles and CUR NPs-filled gelatin-genipin gels had significantly higher antioxidant activity, stability, and in vitro release profile compared to free CUR. The GL/GP-CUR NPs exhibited the highest antioxidant activity and increased stability, while the CUR NPs had a faster release rate. These findings suggest that GL/GP-CUR NPs have potential as an effective delivery system for CUR in the food industry.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Linlin He, Shihong Hu, Gang Zhang, Xiao Wang, Yanna Zhao, Qingpeng Wang, Min Liu, Zhengping Wang, Prakash Sangeeta, Zhuang Ding
Summary: This study developed solid microcapsules containing co-loaded vitamin B12 and D3 using a W1/O/W2 emulsions and spray-drying method. The addition of polysaccharides as co-encapsulants improved the morphological characteristics, encapsulation efficiency, storage stability, and gastrointestinal simulation of the microcapsules. The electrostatic bonding with chitosan and multilayer protection from the W1/O/W2 structure contributed to the high encapsulation efficiency of vitB12. Incorporating polysaccharides into W2 enhanced the particle integrity of the dried powders and improved the retention rate and encapsulation efficiency of vitamins. Sodium carboxymethylcellulose showed the best protection for vitB12 and lower degradation rates for vitD3, while sodium alginate exhibited controlled release and the highest cumulative release under simulated gastric and intestinal conditions, respectively.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Ehsan Nasrnia, Morteza Sadeghi, Ali Raeisi Isa-Abadi, Seyed Ahmad Mireei
Summary: A novel mathematical model considering the concept of glass transition was developed for rice intermittent drying process. The model utilized the real 3D body-fitted geometry of rice kernel and was validated through experiments. The glass transition behavior of the rice kernels and the distributions of temperature and moisture at each stage were analyzed.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Haoran Pang, Jiaqing Xie, Xiaoyu Meng, Ruqian Sun, Jun Chen, Chengli Guo, Tianfeng Zhou
Summary: A portable organophosphorus pesticide detection device equipped with microfluidic and luminol composite nanofibers was developed in this study. By optimizing the microfluidic chip design and the mass fraction of luminol particles, efficient detection of pesticide residues was achieved.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
J. Munoz-Postigo, E. M. Valero, M. A. Martinez-Domingo, F. J. Lara, J. L. Nieves, J. Romero, J. Hernandez-Andres
Summary: This paper presents a workflow for classifying the maturity of bell peppers using hyperspectral imaging and machine learning. The approach utilizes spectral reflectance to determine the number of maturity stages and employs optimized bands for accurate classification, achieving satisfactory results.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Artem Skrypnik, Sascha Heitkam, Christoph Gerstenberg, Eric Morelle, Christopher McHardy, Cornelia Rauh
Summary: The rheological properties of food play a crucial role in the physical interaction between food and the mouth during chewing and swallowing. This study focuses on the compression of liquid foams to simulate the idealized swallowing process and investigates the flow conditions and their impact on foam properties. The results provide insights into the haptic perception in the mouth during swallowing.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Chaojie Mo, Luciano Navarini, Furio Suggi Liverani, Marco Ellero
Summary: This study investigates the effects of swelling on espresso extraction by incorporating a particle-level swelling model into a one-dimensional bed-level extraction model. The results show that swelling only slightly affects the yield and strength at a fixed flow rate, but considerably enhances the strength at a fixed pressure drop. The finer the coffee particles, the more pronounced the enhancement. It is suggested that better control of yield and strength can be achieved by fixing the flow rate in an espresso machine. It is also indicated that numerical extraction simulations, when properly incorporated with relevant physical effects, can be used to predict the extraction kinetics and guide the design and production of espresso machines.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Yang Zhong, Yi Lin, Mingxing Yang, Xiaodan Zeng, Dayu Liu, Wenlong Liu, Weijun Chen
Summary: Methyltetrahydrophthalic anhydride (MeTHPA) esterified corn starches (MeCS) with degrees of substitution (DS) ranging from 0.0066 to 0.072 were prepared and found to be effective in stabilizing Pickering emulsion. The modification of MeTHPA damaged the crystal structure of corn starch, roughened its surface structure, and increased its contact angle, which were positively correlated with the DS of MeCS. The particle size of MeCS increased and then decreased with increasing DS, with the smallest size observed for MeCS with a DS of 0.072. The Pickering emulsions stabilized by MeCS with a DS of 0.072 exhibited better stability compared to those stabilized by MeCS with lower DS, which can be attributed to their smaller particle size and higher viscosity. MeCS with a DS of 0.072, at a concentration of 3% (w/v), could maintain emulsion stability even after 50 days of storage. These findings suggest that MeCS with appropriate DS and concentration levels could be effective particle stabilizers for Pickering emulsions.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Shubhajit Sarkhel, Anupam Roy
Summary: This study developed a vacuum impregnation technique to enhance the micronutrient content and bioavailability in lentils and reduce phytic acid. The results showed that vacuum impregnation led to higher migration of micronutrients and significantly reduced phytic acid without impacting the quality characteristics. The developed process achieved a substantial reduction in phytic acid-to-mineral molar ratio.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
L. J. H. Sweers, C. M. M. Lakemond, V. Fogliano, R. M. Boom, M. Mishyna, J. K. Keppler
Summary: This study investigated the use of microfiltration as a gentle processing technique for decontamination and fractionation of edible insects. The results showed that microfiltration effectively removed contaminants and produced distinct fractions with improved properties.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Wanfeng Sun, Yu Sun, Yu Wang, Haomeng He
Summary: In this study, a prediction model for the pelleting performance of multi-component mixed powders was proposed, and it was validated by conducting single pelleting experiments on mixtures of different edible powders.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Saowaluk Taechutrakul, Thananchai Piroonpan, Wanvimol Pasanphan
Summary: This original research developed active polylactic acid (PLA) film strips functionalized with gallic acid (GA) to extend the shelf-life of bananas. The PLA/mPLA-GA film strips exhibited a homogeneous matrix with improved mechanical properties and showed outstanding antioxidant and oxygen scavenging effects. The results suggest that PLA/mPLA-GA film strips show promise as an active bioplastic for extending the shelf-life of bananas and other fruits.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Engineering, Chemical
Julien Dupas, Florent Baldeweck, Vincent Meunier
Summary: The flow performance of food powders is crucial in product development, as it can affect the dosing and filling processes. This study investigates the influence of various parameters on the flowability of carbohydrate powders, such as particle size and moisture content.
JOURNAL OF FOOD ENGINEERING
(2024)