Article
Plant Sciences
Ana Miklavcic Visnjevec, Angelica Tamayo Tenorio, Anne Christine Steenkjaer Hastrup, Natanya Majbritt Louie Hansen, Kelly Peeters, Matthew Schwarzkopf
Summary: Glucosinolates are well known for their natural antimicrobial and anticarcinogenic properties, but they can also transform into antinutrients depending on processing conditions. This study used HPLC-DAD-qTOF to comprehensively analyze the variations of glucosinolates and their derived forms in different rapeseed processing conditions. Enzymatic degradation, pH, and process parameters were found to affect the content and type of glucosinolates and isothiocyanates in the final protein extracts. More research is needed to evaluate the impact of these compounds on human health.
Review
Agriculture, Multidisciplinary
Setu Bazie Tagele, Ryeong-Hui Kim, Jae-Ho Shin
Summary: This review summarizes the impact and efficacy of Brassica-based biofumigation on soil bacterial and fungal microbiota, discusses the main factors affecting the interaction between biofumigants and soil microbiota, and highlights the pros and cons of biofumigation for soil microbiota and its subsequent impacts on sustainable farming practices.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Martyna N. Wieczorek, Andreas Dunkel, Artur Szwengiel, Katarzyna Czaczyk, Agnieszka Drozdzynska, Renata Zawirska-Wojtasiak, Henryk H. Jelen
Summary: This study analyzed the main groups of sensory active compounds in different cultivars of Brassica vegetables, finding significant differences in concentration and a correlation between bitterness and glucosinolates. Sugar concentration was positively correlated with general desirability in certain vegetables, while a lack of correlation was observed between phenolic content and taste.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Biochemistry & Molecular Biology
Sotiris Kyriakou, Dimitrios T. Trafalis, Maria V. Deligiorgi, Rodrigo Franco, Aglaia Pappa, Mihalis I. Panayiotidis
Summary: Isothiocyanates are biologically active metabolites released through enzymatic hydrolysis of glucosinolates, with properties such as anti-cancer, anti-microbial, anti-inflammatory, and neuroprotective effects. The isolation of these compounds from natural sources is crucial and depends on their chemical and physicochemical properties as well as the activation of myrosinase.
Article
Plant Sciences
Biao Zhu, Zhile Liang, Yunxiang Zang, Zhujun Zhu, Jing Yang
Summary: Brassicaceae vegetables are essential in both China and the rest of the world, providing nutrients and phytochemicals that promote human health. This review focuses on the diversity of commonly consumed Brassicaceae vegetables and the glucosinolate (GSL) composition in the edible parts. Factors influencing GSL content, as well as the roles and functions of GSL, are also discussed. The information presented in this review guides consumers in selecting vegetables with high GSL content, optimal stages for consumption, and suitable cooking methods. Additionally, this review provides a theoretical foundation for crop molecular breeding and the market development of GSL products.
HORTICULTURAL PLANT JOURNAL
(2023)
Review
Biochemistry & Molecular Biology
Claudia Di Giacomo, Giuseppe Antonio Malfa, Barbara Tomasello, Simone Bianchi, Rosaria Acquaviva
Summary: The tripeptide glutathione plays key roles in cell processes, such as differentiation, proliferation, and apoptosis. Imbalances in glutathione homeostasis contribute to the development and progression of diseases, including cancer. Natural compounds can regulate glutathione levels and function beyond their antioxidant properties, offering therapeutic potential for diseases where glutathione dysregulation is involved. However, more research is needed to understand the mechanisms and benefits of these compounds. This review focuses on phytochemical compounds, such as polyphenols, terpenoids, and glucosinolates, which have been extensively studied for their impact on glutathione-related processes.
Article
Chemistry, Applied
Ewa Ciska, Joanna Honke, Natalia Drabinska
Summary: Both sauerkraut and sauerkraut juice are good sources of bioactive compounds such as ascorbigen and isothiocyanates, with different stability of individual compounds during storage. The absolute content of phytochemicals depends on the native GLS content in the raw material and its bacterial composition.
Article
Food Science & Technology
Daqun Liu, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Qinghang Wu
Summary: This study investigated the biotransformation of glucosinolates in pickled tuber mustard and its association with bacterial communities and fermentation characteristics. It was found that lactic acid bacteria might contribute to the transformation of glucosinolates, and pH and titratable acidity had significant effects on myrosinase activity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
J. Martinez-Castro, A. de Haro-Bailon, S. Obregon-Cano, I. Ma. Garcia Magdaleno, A. Moreno Ortega, F. Camara-Martos
Summary: The contents of glucosinolates, isotihiocyanates (ITCs), and inorganic micronutrients (Ca, Cr, Cu, Fe, Mn, Ni, Se, and Zn) in green tissues and seeds of cruciferous vegetables (Brassica carinata; Brassica rapa; Eruca vesicaria, and Sinapis alba) grown in conventional and ecological conditions were analyzed. No significant difference was found between the organic and conventional systems in terms of the total contents and bioaccessibility values of these compounds. The bioaccessibility of glucosinolates in green tissues was high, ranging from 60-78%. Trace elements, such as Ca, Cu, Se, and Zn, also exhibited high bioaccessibility in green tissues.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Mart Theunis, Tania Naessens, Laura Peeters, Maxime Brits, Kenn Foubert, Luc Pieters
Summary: Watercress and broccoli are both rich in vitamins and secondary metabolites, but caution is needed in consuming broccoli due to the presence of potentially harmful compounds for the thyroid.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Horticulture
J. J. Rios, J. A. Pascual, M. Guillen, A. Lopez-Martinez, M. Carvajal
Summary: This study investigated the root exudation of glucosinolates (GLS) and isothiocyanates (ITC) by broccoli plants and the impact of elicitors, as well as the effect of these exudates on plant pathogens. Results showed that foliar application of MeJA had a positive effect on biosynthesis and exudation of GLS and ITC, while biostimulation under salinity conditions led to reduced plant growth. Furthermore, intact GLS plus ITC exhibited strong suppression against pathogens, suggesting a potential agronomical application.
SCIENTIA HORTICULTURAE
(2021)
Article
Food Science & Technology
Lorena Martinez-Zamora, Noelia Castillejo, Francisco Artes-Hernandez
Summary: This study aimed to develop an innovative tomato cold soup fortified in bioactive compounds by incorporating UV-B-treated radish seeds. The added seeds did not affect the quality attributes or sensory perception of the soup, but had an impact on the sulforaphene content.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Horticulture
Chenlu Zhang, Hongmei Di, Peixing Lin, Yating Wang, Zhiqing Li, Yunsong Lai, Huanxiu Li, Bo Sun, Fen Zhang
Summary: The study on mustard seeds from different cultivars revealed that leaf mustard had the highest levels of glucosinolates and GBPs, as well as the greatest variation in total GBP content. Cultivar L8 had the highest content of SIN-ITC.
SCIENTIA HORTICULTURAE
(2022)
Review
Pharmacology & Pharmacy
Farhana Khan, Abhishek Joshi, Hari Prasad Devkota, Vetriselvan Subramaniyan, Vinoth Kumarasamy, Jaya Arora
Summary: Alzheimer's disease is a prevalent form of dementia with no cure. It disrupts neural communication, leading to neuronal death and functional loss due to abnormal protein accumulation. Studies suggest that glucosinolates in fruits and vegetables may prevent Alzheimer's disease by interfering with its molecular mechanisms. Further clinical studies are needed to evaluate their effectiveness in humans.
FRONTIERS IN PHARMACOLOGY
(2023)
Review
Food Science & Technology
Jiaying Wu, Shumao Cui, Junsheng Liu, Xin Tang, Jianxin Zhao, Hao Zhang, Bingyong Mao, Wei Chen
Summary: Glucosinolates and their metabolites from Brassicaceae plants have anti-inflammatory effects and undergo biotransformation to isothiocyanates in the intestine. Isothiocyanates have significant anti-inflammatory, anti-cancer, anti-obesity, and neuroprotective properties. However, environmental factors can affect the biotransformation process, resulting in less desirable derivatives of glucosinolates.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Steven Le Feunteun, Ahmed Al-Razaz, Matthijs Dekker, Erwin George, Beatrice Laroche, George van Aken
Summary: This review discusses the modeling methodologies of the gastrointestinal tract during digestion that adopt a systems-view approach, focusing on compartmental models of food digestion and host-diet-microbiota interactions. The review suggests that these models hold promise for understanding complex mechanisms of digestion, interpreting postprandial data, making predictions, and designing healthier foods in the future.
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 12, 2021
(2021)
Article
Food Science & Technology
Palitha C. Arampath, Matthijs Dekker
Summary: The study found that thermal processing affects the vitamin C and beta-carotene content in canned fruits, with more phytochemical leaching in pineapple than in mango. The degradation rate of health-promoting phytochemicals is slightly higher in pineapple than in mango.
Article
Engineering, Chemical
Nur Alim Bahmid, Jenneke Heising, Matthijs Dekker
Summary: This study employed multiresponse kinetics modelling to describe allyl isothiocyanates (AITC) formation from enzymatic sinigrin hydrolysis in ground mustard seeds and its release and degradation in the headspace. Parameters estimated included the accessible sinigrin fraction, rate constants of sinigrin hydrolysis, AITC degradation in the particles and headspace, and its mass transfer coefficient. The results highlighted the significant effects of fat content and particle sizes on AITC formation and release rate constants, contributing to the optimization of antimicrobial packaging designs.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Oluranti Mopelola Lawal, Fatima Wakel, Matthijs Dekker
Summary: The study investigated the short-term effects of consuming a single serving of smoothie containing fresh Centella asiatica on cognition and mood in healthy female participants. Higher concentration of C. asiatica in the smoothie led to significant improvements in alertness and contentedness factors, but no significant improvements in cognitive functions were found after one hour.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Chemistry, Applied
Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Ruud Verkerk, Matthijs Dekker, Jian Lyu, Xinye Wu
Summary: The study optimized high-pressure homogenization parameters for not-from-concentrate combined peach and carrot juices using factor analysis and analytic hierarchy process methods. The best quality combined juice was at 250 MPa, 1 pass, and 25 degrees C, based on nutrition- and sense-oriented models. Back propagation neural network (BPNN) models were more accurate in predicting antioxidant capacities of the combined juice compared to stepwise linear regression, with <= 5% relative errors in BPNN prediction model.
Article
Food Science & Technology
Jianing Liu, Dazhi Liu, Jinfeng Bi, Xuan Liu, Ying Lyu, Ruud Verkerk, Matthijs Dekker
Summary: The study highlighted the importance of optimizing centrifugal speed and duration of digesta in obtaining the micelle fraction during in vitro digestion; Different digesta require different centrifugal parameters to obtain the bioaccessible fraction; A prediction model based on the properties of intestinal digesta was developed to determine the optimal centrifugation speed/time.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Quchat Shekarri, Matthijs Dekker
Summary: This study developed a physiological-based digestion model to simulate the conversion of glucoraphanin to sulforaphane and evaluate its bioavailability in the human body. The model accurately predicted sulforaphane formation in different broccoli products and could serve as a foundation for predicting the biological effects of sulforaphane in personalized nutrition.
Article
Food Science & Technology
Fernande G. Honfo, Euloge C. Togbe, Matthijs Dekker, Noel Akissoe
Summary: The study found that the ripening stage, storage method, and duration can affect the proximal composition and functional properties of plantain flour. Semi-ripe plantain flour is suitable for formulations requiring low viscosity, and it is recommended to store plantain flour in opaque containers to maintain its original quality.
FOOD SCIENCE & NUTRITION
(2022)
Article
Food Science & Technology
Hulya Cakmak, Matthijs Dekker
Summary: This study focuses on optimizing the alkali extraction process of lignocellulosic fiber from parsley stalks. The extracted fiber is used as a filler in composite films. The optimal extraction conditions were determined as 2% alkali concentration, sample:alkali ratio of 0.0276, and extraction temperature of 40 degrees C. The addition of the optimized extract improved the water vapor permeability and optical properties of the composite films.
Review
Food Science & Technology
Li Wang, Matthijs Dekker, Jenneke Heising, Liming Zhao, Vincenzo Fogliano
Summary: Antimicrobial agents are safe preservatives that protect food from microbial spoilage and extend shelf life. The effectiveness of these agents is influenced by factors such as chemical features, storage environments, delivery methods, and diffusion in foods. This review focuses on the impact of the food matrix, including components and (micro)structures, on the activities of antimicrobial agents. It summarizes recent studies on the effects of food structure on the growth of microorganisms and proposes mechanisms underlying the loss of antimicrobial activity in foods. Additionally, strategies and technologies to improve the protection of antimicrobial agents in specific food categories are discussed.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Matthias Renz, Matthijs Dekker, Sascha Rohn, Franziska S. Hanschen
Summary: Brassica vegetables, rich in glucosinolates (GLSs), have health benefits due to the breakdown of GLSs into isothiocyanates. This study found that the heat stability and conversion of GLSs to nitriles in vegetable broths were influenced by vegetable type and plant matrix concentration. The redox status of the matrix, with H2S as an important factor, also played a role in these processes.
Article
Food Science & Technology
Krisztina Rita Dornyei, Ilke Uysal-Unalan, Victoria Krauter, Ramona Weinrich, Loredana Incarnato, Igor Karlovits, Giancarlo Colelli, Polymeros Chrysochou, Margaret Camilleri Fenech, Marit Kvalvag Pettersen, Elena Arranz, Begonya Marcos, Valeria Frigerio, Annalisa Apicella, Selcuk Yildirim, Fatima Pocas, Matthijs Dekker, Lahti Johanna, Veronique Coma, Milena Corredig
Summary: Redesigning food packaging solutions to be more sustainable is a difficult task due to the complexity of the entire food value chain. This work aims to provide an overview of sustainable food packaging terms and definitions, and proposes an updated definition that is specific to food packaging and easily understandable by all stakeholders. The holistic approach considers all aspects of the food-packaging unit, including food safety and functionality, while addressing challenges along the supply chain. The goal is to develop a sustainable food packaging solution that is contextual, suboptimal, and constantly validated.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Chemistry, Applied
Jianing Liu, Jinfeng Bi, Xuan Liu, Dazhi Liu, Jian Lyu, Meng Liu, Ruud Verkerk, Matthijs Dekker, Vincenzo Fogliano
Summary: The effects of polygalacturonase (PG) treatment on carotenoid absorption upon digestion of combined peach and carrot juice (CJ) were investigated. The results showed that PG treatment reduced particle diameter and viscosity of CJ, and increased total carotenoid bioaccessibility. The presence of emulsion did not significantly affect the bioaccessibility of carotenoids, and xanthophylls had higher bioaccessibility than carotenes.
Article
Food Science & Technology
F. G. Honfo, E. C. Togbe, M. Dekker, N. Akissoe, B. C. Ahohuendo
Summary: Plantain flour is a promising functional ingredient in the food industry, with different functional properties and nutritional compositions. Flours from different plantain cultivars have varied physicochemical and functional properties, making them suitable for various food domains.
INTERNATIONAL FOOD RESEARCH JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Oluranti M. Lawal, Vincenzo Fogliano, Imke Rotte, Tayo N. Fagbemi, Matthijs Dekker, Anita R. Linnemann
Summary: This study explored the fortification of yellow cassava flour with leafy vegetable powders to develop spaghetti-like pasta products. The addition of leafy vegetable powder enhanced the nutritional quality of the products, increasing protein, fiber, beta-carotene, iron, and zinc content. The inclusion of vegetables also improved the retention of micronutrients during cooking and reduced the glycemic index of the fortified pasta.