Article
Food Science & Technology
Helga Francis, Esperance Debs, Mohamed Koubaa, Zeina Alrayess, Richard G. Maroun, Nicolas Louka
Summary: This study identified the optimal imbibition and germination durations for wheat, alfalfa, and radish seeds, showing the nutritional content evolution over time. The results highlight the importance of timing for consuming sprouts with maximum nutritional benefits.
Article
Biochemistry & Molecular Biology
Camille Bowen-Forbes, Edward Armstrong, Audric Moses, Richard Fahlman, Helia Koosha, Jerome Y. Yager
Summary: Our research group discovered that broccoli sprouts have neuroprotective effects during pregnancy. The active compound, sulforaphane (SFA), is derived from glucosinolate and glucoraphanin, which are also found in other crucifers. This study aimed to analyze the phytochemical composition of broccoli, kale, and radish sprouts to find good sources of SFA and sulforaphene (SFE) for future studies on the neuroprotective activity of cruciferous sprouts on the fetal brain.
Article
Food Science & Technology
Zuzana Miskova, Eva Lorencova, Richardos Nikolaos Salek, Tereza Kolackova, Ludmila Travnikova, Anita Rejdlova, Leona Bunkova, Frantisek Bunka
Summary: The aim of this study was to monitor and evaluate the content of eight biogenic amines (BAs) in 232 samples of wines produced in the Central European region (Zone B). PUT, HIS, TYM, and PEA were the most frequently detected BAs in all tested wine samples. The BA content in red wines was generally higher than in rose and white wines, with 9% of the red wine samples having histamine concentrations above the recommended limit of 10 mg/L.
Article
Biochemistry & Molecular Biology
Henryk Debski, Wieslaw Wiczkowski, Joanna Szablinska-Piernik, Marcin Horbowicz
Summary: The effects of elicitors on broccoli and radish sprouts were evaluated in this study. It was found that radish sprouts have higher antioxidant activity compared to broccoli sprouts, likely due to their higher total phenolic acids content. The applied elicitors increased the total phenolic acids and antioxidant activity in both radish and broccoli sprouts, while decreasing the total flavonoids in broccoli sprouts.
Review
Agriculture, Multidisciplinary
Wojciech Wojcik, Monika Lukasiewicz, Kamila Puppel
Summary: Biogenic amines are organic compounds commonly found in food, plants, animals, and microorganisms. They are formed through the decarboxylation of amino acids. While crucial for cell viability and metabolic processes, excessive biogenic amines can be toxic and even accelerate carcinogenesis.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Qiaoqiao Luo, Ruoyu Shi, Pengfei Gong, Yutong Liu, Wei Chen, Chengtao Wang
Summary: This review analyzes studies on the content and formation of biogenic amines in Huangjiu, and summarizes methods to determine their content. It also discusses the health hazards of biogenic amines and strategies for reducing their content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hossein Ahangari, Sevinc Kurbanoglu, Ali Ehsani, Bengi Uslu
Summary: The review discusses the use of enzyme-based biosensors for detecting biogenic amines in foods using different transducers, such as chemiluminescent, surface-enhanced raman scattering biosensors, electrochemical, and fluorescence biosensors. It also covers the discussion on nanozymes-based detection of biogenic amines in foods with recent applications. Furthermore, the latest advances in biogenic amines detection using enzyme-based biosensors and nanozyme-based methods are further tabulated.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Chemistry, Applied
Gizem Tiris, Rabia Sare Yanikoglu, Burhan Ceylan, Derya Egeli, Evrim Kepekci Tekkeli, Armagan Onal
Summary: Biogenic amines (BAs) are substances formed from amino acids, and their intake has important implications for health and food quality. Liquid chromatography is the preferred method for quantifying BAs in food.
Review
Food Science & Technology
Roberta Fontanive Miyahira, Adriane Elisabete Costa Antunes
Summary: The germination process changes the chemical composition of seeds, enhancing the nutritional value but decreasing microbiological safety of sprouts. Worldwide, consumption of sprouts has been linked to over 60 foodborne illness outbreaks, with alfalfa sprouts being the most commonly implicated. Good agricultural practices and microbiological analyses are crucial in ensuring the safety of sprout production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Horticulture
Erika Melissa Bojorquez-Rodriguez, Daniel Guajardo-Flores, Daniel A. Jacobo-Velazquez, Sergio O. Serna-Saldivar
Summary: This study evaluated different process conditions for the extraction of glucosinolates from broccoli sprouts and found that ethanol concentration and temperature had significant impacts on the extraction efficiency. Under optimal conditions, extracts rich in glucosinolates can be obtained for the preparation of food supplements, nutraceuticals, and even pharmaceuticals for the prevention and treatment of chronic-degenerative diseases.
Review
Chemistry, Applied
Beatriz del Rio, Maria Fernandez, Begona Redruello, Victor Ladero, Miguel A. Alvarez
Summary: Biogenic amines (BA) are molecules with biological functions that can accumulate at toxic concentrations in foods. Some microorganisms have been identified as responsible for their accumulation. Histamine, tyramine, and putrescine are the most commonly found BA at highest concentrations. Ingesting food with high BA concentrations can lead to intoxication. Additionally, there is synergy between different BA, emphasizing the need for regulation to protect consumer health.
Article
Agriculture, Multidisciplinary
Mahunan Francois Assogba, Ogouyom Herbert Iko Afe, Roger Houechene Ahouansou, Dona Gildas Hippolyte Anihouvi, Yenoukounme Euloge Kpoclou, Dieudonne Djago, Caroline Douny, Ahmed Igout, Jacques Mahillon, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, Victor Bienvenu Anihouvi
Summary: The study found that smoked fish and smoked-dried fish produced using barrel kiln and wood fuel are highly contaminated by polycyclic aromatic hydrocarbons (PAHs), indicating the need to improve raw fish preservation practices and smoking conditions to limit contamination and ensure consumer safety.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Chemistry, Multidisciplinary
Monika Trzaskowska, Katarzyna Neffe-Skocinska, Anna Okon, Dorota Zielinska, Aleksandra Szydlowska, Anna Lepecka, Danuta Kolozyn-Krajewska
Summary: This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures. The study found that the number of microorganisms varied during production and storage, but the levels of mycotoxins, histamine, and tryptamine were below the detection limit. The use of prunes and oat flakes in the production of HPB, as well as refrigerated storage, reduced fat oxidation. The composition of the B3 bar seemed to be the safest and worth further research.
APPLIED SCIENCES-BASEL
(2022)
Article
Agronomy
Jia Li, Kan Jiang, Huaxia Yang, Xiong Zhang, Haizhi Huang, Xingqian Ye, Zijian Zhi
Summary: In this study, natural extracts from Chinese bayberry leaves were used as additives in the fermentation of soy sauce to reduce the formation of harmful biogenic amines. The results showed that these extracts effectively decreased the content of various biogenic amines and maintained certain concentrations of characteristic indicators compared to commercial additives. Therefore, natural extracts from Chinese bayberry leaves can be considered a natural additive to significantly improve the quality of traditional brewing soy sauce.
Article
Biochemistry & Molecular Biology
Simon-Okomo Aloo, Fred-Kwame Ofosu, Eric-Banan-Mwine Daliri, Deog-Hwan Oh
Summary: The study found that broccoli and red cabbage sprouts have high antioxidant and antidiabetic properties, with germination enhancing metabolite levels and synthesis of new compounds.
Article
Food Science & Technology
Luz Maria Paucar-Menacho, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martinez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martinez-Villaluenga
Summary: This study used mixture design to determine the optimal proportions of sprouted pseudo-cereal flours in a baking formulation, resulting in bread with improved nutritional properties and sensory attributes while reducing harmful compounds. The nutritional and health benefits provided by sprouted pseudo-cereal flours remained even after digestion.
Article
Food Science & Technology
Luz Maria Paucar-Menacho, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martinez, Lourdes Jossefyne Esquivel-Paredes, Cristina Martinez-Villaluenga
Summary: A mixture design was used to evaluate the effects of replacing wheat flour with sprouted pseudocereal flours on the nutritional content of biscuits. Sprouted pseudocereal flours contained fewer starch and protein but higher levels of bioactive compounds and antioxidant activity. The proportion of flours in the biscuit formulation influenced the content of phytic acid, gamma-aminobutyric acid, total soluble phenolic compounds, and antioxidant activity. Incorporating sprouted pseudocereal flours positively impacted the nutritional value and health benefits of biscuits.
Editorial Material
Biochemistry & Molecular Biology
Cristina Martinez-Villaluenga, Blanca Hernandez-Ledesma
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Food Science & Technology
Luz Maria Paucar-Menacho, Williams Esteward Castillo-Martinez, Wilson Daniel Simpalo-Lopez, Anggie Verona-Ruiz, Alicia Lavado-Cruz, Cristina Martinez-Villaluenga, Elena Penas, Juana Frias, Marcio Schmiele
Summary: Phenolic compounds, bioactive compounds found in cereals, have limited bioavailability in grains. Various techniques have been studied to improve their bioaccessibility and minimize loss during processing. Increased availability of phenolic compounds enhances antioxidant capacity and promotes health.
Article
Food Science & Technology
Luz Maria Paucar-Menacho, Marcio Schmiele, Alicia Anais Lavado-Cruz, Anggie Liseth Verona-Ruiz, Carmen Molla, Elena Penas, Juana Frias, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martinez, Cristina Martinez-Villaluenga
Summary: The study explores the use of sprouted quinoa and canihua to improve the nutritional and physicochemical properties of corn extrudates. The partial incorporation of these sprouted flours enhances the antioxidant activity and stabilizes the properties during digestion.
Article
Food Science & Technology
Cindy Espinales, Adriana Cuesta, Javier Tapia, Socrates Palacios-Ponce, Elena Penas, Cristina Martinez-Villaluenga, Alexander Espinoza, Patricio J. Caceres
Summary: This study evaluated the effects of substituting stabilized rice bran for wheat flour on the composition, nutritional, rheological, and sensory properties of white bread. Results showed that the incorporation of stabilized rice bran increased the bread's antioxidant properties and bioactive compound content, but also had an impact on sensory attributes.
Article
Biochemistry & Molecular Biology
Sara Bautista-Exposito, Albert Vandenberg, Montserrat Duenas, Elena Penas, Juana Frias, Cristina Martinez-Villaluenga
Summary: This study characterized the chemical composition of red lentil hulls and explored their potential as a source of bioactive compounds. The hulls were found to be rich in dietary fiber and polyphenols, making them suitable for antioxidant and prebiotic applications. Enzymatic hydrolysis and microwave treatment were used to release oligosaccharides and phenolics from the hulls. Among the commercial enzyme preparations tested, Pectinex (R) Ultra Tropical showed the highest yields of oligosaccharides and free phenolics, significantly increasing the antioxidant activity. However, when combined with microwave treatment, the solubilization yield increased but the content of oligosaccharides and proanthocyanidins decreased, resulting in reduced antioxidant activity. Therefore, enzymatic hydrolysis alone was found to be more effective in producing lentil hull hydrolysates enriched in potential prebiotics and antioxidant compounds.
Article
Humanities, Multidisciplinary
Elena H. De Diego, Belen Zapatera, Juana Frias, Sonia Gomez-Martinez
Summary: The COVID-19 crisis has caused significant changes in people's lifestyles, affecting their physical activity and dietary habits. The study found that there was an overall improvement in dietary patterns, except for an increase in snacking and bakery goods consumption. Physical activity decreased substantially, particularly among men, while emotional changes, such as anxiety and sleep disorders, were more pronounced in women. Emotional eating behaviors were mainly observed in women, while boredom-related intake was observed in both genders.
ARBOR-CIENCIA PENSAMIENTO Y CULTURA
(2022)
Article
Biochemistry & Molecular Biology
Irene Tome-Sanchez, Cristina Martinez-Villaluenga, Ana Belen Martin-Diana, Daniel Rico, Ivan Jimenez-Pulido, Juana Frias, Vermont P. Dia
Summary: This study evaluated the immunostimulatory effect of a wheat bran hydrolysate and a mousse enriched with the hydrolysate on macrophages, and analyzed the antiproliferative activity of the macrophage supernatant on colorectal cancer cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Editorial Material
Food Science & Technology
Cristina Martinez-Villaluenga, Elena Penas
Review
Food Science & Technology
Rebeca Salvador-Reyes, Luisa Campigli Furlan, Cristina Martinez-Villaluenga, Bruno Martins Dala-Paula, Maria Teresa Pedrosa Silva Clerici
Summary: This review explores the history, diversity, characteristics, and uses of Peruvian fava beans, highlighting their significance in traditional diets and potential in the food industry. Fava beans are valuable plant-based protein sources and have diverse culinary applications. Innovative food industry applications include plant-based meat alternatives, fortified gluten-free products, and the use of fava beans as a natural color, protein, and fiber source in extruded foods. However, some studies indicate limitations in sensory acceptance.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Silvia Preciado, Cristina Martinez-Villaluenga, Daniel Rico, Sandra Muntion, Maria-Carmen Garcia-Macias, Almudena Navarro-Bailon, Ana Belen Martin-Diana, Fermin Sanchez-Guijo
Summary: The study evaluated the effects of a bioactive ingredient derived from wheat bran, which contains ferulic acid, in a mouse model of graft-versus-host disease (GvHD). The results showed that the ingredient had some local effect in reducing inflammatory response in the skin and small intestine, but the dose used may not be sufficient to control or reduce systemic inflammation. Further experiments and technological strategies are needed to improve the efficacy of the ingredient in this setting.
