Article
Agricultural Engineering
Jamiu Mosebolatan Jabar, Matthew Ayorinde Adebayo, Mariam Taiwo Oloye, Adewumi Yetunde Adenrele, Adeola Timilehin Oladeji
Summary: This study explored the use of microwave-aided extraction technique as an alternative to conventional extraction techniques in order to address the issues of long extraction time, low color yield, and colorfastness associated with natural dyes. The extraction parameters for cocoa leaf were optimized and the dyeing conditions for achieving desired color strength and colorfastness on wool fabric were varied. The colorimetric properties of the microwave-aided cocoa leaf extract dyed wool fabrics were compared to those of conventionally dyed fabrics. The use of microwave irradiation increased dye yield, reduced extraction time, and improved tint yield. The optimal dyeing conditions were determined, and post-mordanting with chemical-mordants and herbal-anchors further enhanced the color strength and colorfastness of the dyed fabric. The dyed fabrics also exhibited improved antioxidant, antibiotic, and ultraviolet protection properties, making them suitable for healthcare applications. The findings suggest that microwave-assisted cocoa leaf extract has the potential to be a sustainable colorant for producing healthcare wears.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Chemistry, Applied
Naike Ye, Stuart Belli, Francesco Caruso, Glenn Roy, Miriam Rossi
Summary: Clovamide is a potent antioxidant found in cocoa beans, with its concentration positively correlated to the overall antioxidant activities of beans. Roasting reduces its antioxidant activity, but subsequent refining steps recover clovamide concentration. Studies show clovamide is a powerful oxygen radical scavenger.
Article
Plant Sciences
Baby Juby, Janaki Seifudeen Minimol, Basura Suma, Adiyodi Venugopal Santhoshkumar, Joseph Jiji, Pottekkat Sidharthan Panchami
Summary: The study found that drought tolerant hybrids had higher levels of proline, superoxide dismutase enzyme, and glycine betaine. While plants under drought stress generally exhibit low nitrate reductase activity, the drought tolerant hybrids actually had higher NR activity compared to the susceptible hybrids. The control plants kept under fully irrigated conditions showed the highest amount of NR.
Article
Agriculture, Multidisciplinary
Shu-Xi Jing, Mariana Reis, Yvette Alania, James B. McAlpine, Shao-Nong Chen, Ana K. Bedran-Russo, Guido F. Pauli
Summary: A scalable preparative isolation scheme was developed to obtain six underivatized cocoa proanthocyanidins, revealing the importance of linkage site in determining the potency of these PACs as dentin biomodifiers.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Noor Ariefandie Febrianto, Fan Zhu
Summary: Theobroma grandiflorum, T. bicolor, and T. subincanum are underutilized cocoa species that have the potential to improve the flavor and nutritional quality of cocoa products.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Horticulture
Edy Subroto, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, Nur Baiti
Summary: Cocoa beans, which are used to produce chocolate and related products, are greatly influenced by microbial activity during post-harvest handling, especially fermentation, drying, and storage. This review explores the factors affecting each stage, the process mechanisms, and the latest technologies for improving cocoa bean quality. Fermentation plays a crucial role in determining cocoa bean quality as it involves various microorganisms that produce flavor compounds. Drying and storage processes are also important to maintain quality and prevent microbial contaminants. Various technologies, including the use of microbial starters during fermentation and vacuum drying and controlled atmosphere during storage, can enhance cocoa bean quality. However, controlling microbial activity remains a challenge, necessitating continuous development of post-harvest technology.
Article
Food Science & Technology
Wilma Llerena, Ivan Samaniego, Christian Vallejo, Adner Arreaga, Billy Zhunio, Zomayra Coronel, James Quiroz, Ignacio Angos, Wilman Carrillo
Summary: The study aimed to determine the profile of bioactive compounds in cocoa residues and assess their antioxidant activity in two cocoa varieties. The mucilage samples from Nacional X Trinitario cocoa had the highest content of polyphenols and flavonoids, while the bean shells of the CCN-51 variety had higher polyphenol and flavonoid content. The antioxidant activity was higher in the CCN-51 samples compared to the Nacional X Trinitario type, and it was positively correlated with procyanidins, epicatechin, catechin, and methylxanthines.
Review
Food Science & Technology
Cesar R. Balcazar-Zumaeta, Efrain M. Castro-Alayo, Ilse S. Cayo-Colca, Guillermo Idrogo-Vasquez, Lucas D. Munoz-Astecker
Summary: Spontaneous fermentation is influenced by substrates, crop variety, and postharvest practices, leading to changes in metabolites responsible for taste, aroma, and quality. Metabolomics facilitates the detection of key metabolites and patterns under specific conditions, allowing for the study of metabolomic fingerprint changes during fermentation. This review highlights the characterization of spontaneous fermentation and its impact on cocoa quality by modulating fermentation time to improve volatile aromatic compounds formation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Eudes Villanueva, Patricia Glorio-Paulet, Monica Giusti, Gregory T. Sigurdson, Siyu Yao, Luis E. Rodriguez-Saona
Summary: In this study, a portable FTIR instrument was used to screen cocoa beans for pesticide residues. The FTIR method showed excellent predictability in detecting pesticide residues and predicting pesticide concentrations in cocoa beans. This method provides a viable alternative for field screening of cocoa.
Article
Virology
Ihsan Ullah, Andrew J. Daymond, Paul Hadley, Michelle J. End, Pathmanathan Umaharan, Jim M. Dunwell
Summary: Cocoa is an important tropical crop, and the exchange of germplasm is crucial for varietal development. Quarantine facilities and screening procedures help minimize the risk of pest and disease transmission. New detection methods for mild virus infections are valuable for early diagnosis.
Article
Engineering, Chemical
Van Tang Nguyen, Thanh Giang Tran, Ngoc Le Tran
Summary: The study aimed to investigate the influence of different dehydration conditions on the retention of phytochemical compounds and antioxidant activity of cocoa pod husk, with microwave drying at 720 W showing the highest levels of total phenolics and total saponins as well as the strongest antioxidant capacity.
Article
Agriculture, Multidisciplinary
Farshad La-Rostami, Nils Wax, Michael Druschka, Elena Adams, Chenyang Albert, Markus Fischer
Summary: In this study, we developed a CRISPR-Cpf1 assay to accurately differentiate and prevent cocoa variety fraud. By selecting SNPs in the cocoa plastid genome as detection markers and using two assay systems for qualitative and quantitative analysis, admixtures of cocoa varieties could be reliably detected.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Biochemistry & Molecular Biology
Rebeca Kababie-Ameo, Griselda Mericia Rabadan-Chavez, Natalia Vazquez-Manjarrez, Gabriela Gutierrez-Salmean
Summary: It has been suggested that cocoa may have beneficial direct or indirect effects on diabetic neuropathy by exerting hypoglycemic, lipid-lowering, antioxidant and anti-inflammatory effects. Studies in animal models have shown that cocoa has anti-inflammatory and analgesic effects.
FRONTIERS IN BIOSCIENCE-LANDMARK
(2022)
Article
Agricultural Engineering
Laryana B. Garcia, Gabriela A. Pires, Denise A. J. Oliveira, Lorena A. O. Silva, Angelica F. Gomes, Juliano G. Amaral, Gislaine R. Pereira, Andre L. M. Ruela
Summary: The study on the application of cocoa bean extract in skincare products demonstrates that cocoa beans are rich in bioactive compounds such as polyphenols and methylxanthines. Cocoa bean extract not only contains abundant nutritional components, but also has the potential to be a raw material for developing cosmetics with skincare properties.
INDUSTRIAL CROPS AND PRODUCTS
(2021)
Article
Electrochemistry
Patricio Herrera-Marin, Lenys Fernandez, F. Fernanda Pilaquinga, Alexis Debut, Augusto Rodriguez, Patricio Espinoza-Montero
Summary: In this study, the green synthesis of silver nanoparticles using aqueous extract of fine aroma cocoa leaves was optimized through electrochemical techniques. The electrochemical analyzes, including cyclic voltammetry and differential pulse voltammetry, showed consistent results with the spectrophotometric analyzes. The optimized extract with nanoparticles had a higher antioxidant index and a lower electrochemical index compared to the extract without nanoparticles. The obtained nanoparticles had a mean size of 10.3 +/- 1.7 nm and were characterized using various methods.
ELECTROCHIMICA ACTA
(2023)
Article
Nutrition & Dietetics
Yuhang Xiao, Baojun Xu, Matteo Bordiga, Haiwei Li, Fabiano Travaglia, Shun Bai, Jiali Chen, Weibin Bai
Summary: Inflammation can affect testicular spermatogenesis and impair fertility. This study found that cyanidin-3-O-glucoside (C3G) can improve impaired fertility caused by colitis by suppressing inflammatory cytokines.
Article
Chemistry, Applied
Andrea Bresciani, Francesca Vanara, Ella Pagliarini, Monica Locatelli, Cristina Proserpio, Fabiano Travaglia, Massimo Blandino, Alessandra Marti
Summary: This study investigated the impact of seed coats from peas and chickpeas on rice-based co-extruded snacks. The results showed that using seed coats reduced the content of phenolic acids but increased the amount and profile of flavonoids, resulting in enhanced antioxidant activity. According to consumers' acceptability evaluation, snacks containing pulse seed coat were preferred over the control group.
Article
Biochemistry & Molecular Biology
Giusy Ferraro, Raffaella Belvedere, Antonello Petrella, Alessandra Tosco, Bjoern Stork, Stefano Salamone, Alberto Minassi, Federica Pollastro, Elva Morretta, Maria Chiara Monti
Summary: Artemetin interacts directly with filamins A and B in HeLa cells, leading to the disruption of the cell cytoskeleton and actin filaments, and ultimately blocking cell migration. This compound has potential anti-cancer and anti-inflammatory effects.
FRONTIERS IN MOLECULAR BIOSCIENCES
(2022)
Review
Plant Sciences
Chiara Maioli, Daiana Mattoteia, Hawraz Ibrahim M. Amin, Alberto Minassi, Diego Caprioglio
Summary: Cannabis is a significant source of bioactive natural products, and the minor cannabinoid CBN has important implications for global scientific research and the development of synthetic methodologies.
Article
Biology
Edoardo L. M. Gelardi, Diego Caprioglio, Giorgia Colombo, Erika Del Grosso, Daniele Mazzoletti, Daiana Mattoteia, Stefano Salamone, Davide M. Ferraris, Eleonora Aronica, Giulia Nato, Annalisa Buffo, Menico Rizzi, Lorenzo Magrassi, Alberto Minassi, Silvia Garavaglia
Summary: Curcumin-based fluorescent probes are developed to selectively bind to ALDH1A3 and identify glioblastoma cells. These probes show high selectivity and specificity in vitro and in vivo, making them potential useful tools for glioblastoma cell detection.
COMMUNICATIONS BIOLOGY
(2022)
Article
Oncology
Nadezda Zhdanovskaya, Sara Lazzari, Diego Caprioglio, Mariarosaria Firrincieli, Chiara Maioli, Eleonora Pace, Daniela Imperio, Claudio Talora, Diana Bellavia, Saula Checquolo, Mattia Mori, Isabella Screpanti, Alberto Minassi, Rocco Palermo
Summary: The study shows that curcumin and its derivatives have anti-cancer effects and inhibit Notch signaling in T-ALL cells. These findings suggest the potential of curcumin-based bioactive agents for treating Notch-dependent T-ALL.
Article
Chemistry, Applied
Massimo Blandino, Andrea Bresciani, Monica Locatelli, Mattia Loscalzo, Fabiano Travaglia, Francesca Vanara, Alessandra Marti
Summary: The suitability of chickpea, red lentil, and green pea for the production of extruded products was evaluated, and it was found that red lentil showed the best results. Although processing reduced the content of some bioactive compounds, it increased cell-wall bound phenolic acids and antioxidant activity.
Article
Plant Sciences
Federica Rogati, Chiara Maioli, Gianluigi Lauro, Diego Caprioglio, Daniela Imperio, Erika Del Grosso, Bruno Botta, Luisa Mannina, Giuseppe Bifulco, Cinzia Ingallina, Alberto Minassi
Summary: In this study, a vintage photochemical approach was used to discover an unexpected reactivity pathway related to Delta 1-3-oxo-pentacyclic triterpenic acids, leading to a new class of natural-unnatural 5(10 -> 1)abeo-pentacyclic triterpenic acids.
JOURNAL OF NATURAL PRODUCTS
(2023)
Article
Nutrition & Dietetics
Chiara D'Eusebio, Fabio Dario Merlo, Marta Ossola, Fabio Bioletto, Mirko Ippolito, Monica Locatelli, Antonella De Francesco, Marta Anro, Renato Romagnoli, Paolo Strignano, Simona Bo, Umberto Aimasso
Summary: This retrospective cohort study used competing risk analysis to evaluate the rates and predictors of mortality and weaning in patients with chronic intestinal failure. The study found that surgical procedures strongly influenced the risk of mortality and weaning in these patients.
Article
Nutrition & Dietetics
Antonio Colasanto, Silvia Savastio, Erica Pozzi, Carlotta Gorla, Jean Daniel Coisson, Marco Arlorio, Ivana Rabbone
Summary: The study aimed to evaluate the chemical and nutritional composition of rice before and after cooking, as well as the postprandial glycemic impacts in children and adolescents with type 1 diabetes. The results showed that total dietary fiber increased after cooking rice, and cooking rice as risotto increased polyphenols and antioxidants. The glycemic response differed depending on the type of rice and cooking method, but was well controlled by a closed loop insulin delivery system.
Article
Food Science & Technology
Goncalo Jasmins, Rosa Perestrelo, Jean Daniel Coisson, Patricia Sousa, Jose A. Teixeira, Matteo Bordiga, Jose S. Camara
Summary: A study aimed to identify characteristic molecular markers related to the authenticity of Italian fortified wines. The volatilomic fingerprint of popular Italian fortified wines was established using HS-SPME/GCMS. The identified compounds can be used as potential markers for the authenticity and genuineness of these wines, contributing to the identification of fraud or adulteration cases and ensuring quality and safety for consumers.
Article
Chemistry, Medicinal
Salvatore Villani, Giulia Dematteis, Laura Tapella, Mara Gagliardi, Dmitry Lim, Marco Corazzari, Silvio Aprile, Erika Del Grosso
Summary: In recent years, the FDA-approved drug 4-phenylbutyric acid (4-PBA) has been increasingly utilized as a nonspecific chemical chaperone both in vitro and in vitro. However, its pharmacodynamics remains unclear. To address this, a Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) method was developed and validated to measure 4-PBA in widely used cell culture media. This method allowed for the estimation of 4-PBA absorption and adsorption kinetics in two experimental systems.
Article
Polymer Science
Alessandro Candiani, Giada Diana, Manuel Martoccia, Fabiano Travaglia, Lorella Giovannelli, Jean Daniel Coisson, Lorena Segale
Summary: The ionotropic gelation technique was used to prepare vitamin D3-loaded microparticles from an oil-in-water Pickering emulsion stabilized by flaxseed flour. The hydrophobic phase contained a vitamin D3 solution in a blend of vegetable oils (90% extra virgin olive oil and 10% hemp oil), while the hydrophilic phase was a sodium alginate aqueous solution. The microparticles had a particle size of about 1 mm, 6% residual water content, and excellent flowability in the dried state. The polymeric structure of the microparticles preserved the vegetable oil blend from oxidation and maintained the integrity of vitamin D3, making it an innovative ingredient for pharmaceutical and food/nutraceutical purposes.
Review
Food Science & Technology
Rosa Perestrelo, Yassine Jaouhari, Teresa Abreu, Mariangie M. Castillo, Fabiano Travaglia, Jorge A. M. Pereira, Jose S. Camara, Matteo Bordiga
Summary: Fortified wines from Mediterranean countries have high alcohol content to increase their shelf-life during long journeys. Marsala, Madeira, Port, and Sherry are famous fortified wines due to their high alcoholic content, sweet taste, and intense aromatic profile. This review provides an overview of the traditional vinification process and regulatory aspects of Italian, Portuguese, and Spanish fortified wines, as well as the volatile organic compounds (VOCs) that contribute to their aroma and the compounds found during oxidative aging.
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.
