Article
Plant Sciences
Mirai Endo Naoya Fukuda, Hideo Yoshida, Miyako Kusano
Summary: This study evaluated the effects of blue and red light, photoperiod, CO2 concentration, and air temperature on the accumulation of chlorogenic acid (CGA) and rutin in lettuce. It was found that continuous blue light and high CO2 concentration increased CGA levels, while low air temperature induced CGA accumulation. The study also revealed that these environmental factors modulate the activity of relevant biosynthesis pathways to affect the accumulation of CGA and rutin.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2022)
Article
Horticulture
Swati Sharma, S. N. S. Chaurasia, Jagdish Singh, Shailesh Tiwari, Basudev Kole, T. K. Behera
Summary: This study assessed the bioactive properties and enzymatic activities in 23 different eggplant genotypes and found significant differences in their functional compound content and browning enzyme activities. The findings are useful for selecting genotypes with higher antioxidant capacity and processable traits.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
Dayi Ji, Qiang Wang, Tingting Lu, Haile Ma, Xiumin Chen
Summary: The study investigated the effects of ultrasonic conditions on the phytochemical profiles, antioxidant activity, and enzymatic activities in coffee leaves. Different ultrasonic parameters led to changes in phenolic content and antioxidant activity in coffee leaves. Temporal patterns were observed in the activities of polyphenol oxidase and peroxidase after ultrasonication, impacting the levels of phenolic compounds.
Article
Agriculture, Multidisciplinary
Sopanat Sawatdee, Chattip Prommuak, Teeraya Jarunglumlert, Prasert Pavasant, Adrian E. Flood
Summary: The research found that adjusting cation concentrations in fertilizer solution can stimulate the production of health-promoting nutrients in red lettuce practically. However, the electrical conductivity of the nutrient solution has no significant effect on productivity or phenolic compound production.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Agronomy
Zan Meng, Tong Wang, Aman Ullah Malik, Qingguo Wang
Summary: The study demonstrated that isoleucine (Ile) can reduce browning in fresh-cut potatoes and improve antioxidant capacity, showing potential for use as a natural antioxidant.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Eunsu Song, Jaeyoung Choi, Hyeeun Gwon, Kyo-Yeon Lee, Sung-Gil Choi, Md Atiqual Islam, Jiyeon Chun, Jinah Hwang
Summary: The bioactive compounds and antioxidant activity of different extracts of Dracocephalum moldavica seed were analyzed. The ethanol extract had the highest content of total phenols and flavonoids, as well as the highest radical scavenging activity.
Article
Multidisciplinary Sciences
Xiaohui Liu, Aidong Zhang, Jing Shang, Zongwen Zhu, Ye Li, Xuexia Wu, Dingshi Zha
Summary: This study investigated the browning mechanism in fresh-cut eggplant using an untargeted metabolomics approach and physiology experiments. It was found that the content of chlorogenic acid may play a significant role in browning, and the activities of enzymes related to phenylpropanoid metabolism increased with prolonged cutting time. Additionally, the accumulation of ROS and changes in antioxidant enzyme activities were observed after cutting, providing insights into the browning process during fruit and vegetable processing.
SCIENTIFIC REPORTS
(2021)
Article
Horticulture
Gholamreza Gohari, Sanaz Molaei, Azizollah Kheiry, Mahshid Ghafouri, Farhang Razavi, Jose M. Lorenzo, Antonio Juarez-Maldonado
Summary: The exogenous application of proline and L-cysteine alleviated chilling injury in flat peach fruits, preserving quality and nutritional attributes.
Article
Agronomy
Sorin Ciulca, Gheorghe Roma, Ersilia Alexa, Isidora Radulov, Ileana Cocan, Emilian Madosa, Adriana Ciulca
Summary: This study evaluated the total polyphenol content and antioxidant activity of fruits in six wild bilberry populations from Romania over three years. Results showed significant differences in polyphenol content and antioxidant activity between populations from different regions and across years, indicating the impact of environmental conditions on the accumulation of polyphenols in bilberry fruits.
Article
Agronomy
Mohammad Asadi, Farzad Rasouli, Trifa Amini, Mohammad Bagher Hassanpouraghdam, Somaye Souri, Sona Skrovankova, Jiri Mlcek, Sezai Ercisli
Summary: This study evaluated the effects of arbuscular mycorrhizal fungi (AMF) and a seaweed extract (SWE) on the growth and physiological responses of lettuce plants. The results showed that the co-application of AMF and SWE positively influenced root colonization, chlorophyll content, mineral content, and antioxidant activity in lettuce plants.
Article
Food Science & Technology
Swati Sharma, R. N. Prasad, Shailesh Tiwari, S. N. S. Chaurasia, Shashi Shekhar, Jagdish Singh
Summary: Chitosan coating can effectively reduce weight loss, maintain higher functional quality, extend storage period, and enhance shelf life of eggplants, with varying effects on different cultivars.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Biochemistry & Molecular Biology
Min Shi, Jingyu Gu, Hanjing Wu, Abdur Rauf, Talha Bin Emran, Zidan Khan, Saikat Mitra, Abdullah S. M. Aljohani, Fahad A. Alhumaydhi, Yahya S. Al-Awthan, Omar Bahattab, Muthu Thiruvengadam, Hafiz A. R. Suleria
Summary: Lettuce is a popular leafy vegetable with various applications and nutritional benefits. Different types of lettuce have different nutrient compositions and antioxidant compounds. The bioaccessibility of these compounds plays a crucial role in determining the health benefits. Extraction of bioactive compounds from lettuce is a new trend that has multiple applications. This review aims to demonstrate the nutritional value and pharmacological properties of lettuce, providing consumers with a comprehensive understanding of choosing a healthier lettuce diet.
Review
Plant Sciences
Isabel De Jaegere, Yannah Cornelis, Tim De Clercq, Alain Goossens, Bram van de Poel
Summary: This article provides a comprehensive overview of different discoloration types in witloof chicory and discusses their potential physiological causes, including laticifer rupture, calcium deficiency, and disturbed water distribution. The role of environmental cues and biochemical pathways, particularly polyphenol oxidase, in governing color disorders are also described.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Physical
Ana Maria Mendoza-Wilson, Rene Renato Balandran-Quintana, Miguel Angel Valdes-Covarrubias, Jose Luis Cabellos
Summary: This study investigated the effects of quercetin and other antioxidants from natural sources on the activity of polyphenol oxidase (PPO) and browning of Granny Smith apple fruits. Nanoemulsions containing these antioxidants were prepared, and molecular modeling methods were used to determine their mechanisms of action. The results showed that the nanoemulsion containing the four antioxidants had the best inhibitory effect on PPO, inhibiting it by 41%, and significantly reducing the browning of the apple flesh.
JOURNAL OF MOLECULAR STRUCTURE
(2022)
Review
Agriculture, Dairy & Animal Science
Isabelle A. Kagan
Summary: Perennial ryegrass contains phenolic compounds that may be important for grazing animals, but the complete profile of these compounds has not been identified, making it challenging to determine which compounds are significant for animal performance. The composition and concentration of soluble phenolic compounds in perennial ryegrass are influenced by various factors, including sample preparation, environmental stresses, and genetic background. Challenges in characterizing these compounds include the need for consistent extraction and separation methods across studies.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Neslihan Goncuoglu Tas, Tolgahan Kocadagli, Vural Gokmen
Summary: Processing of foods is crucial for providing safe and nutritious food. Various contaminants are known to be formed in highly consumed foods. The NOVA food-classification system, dividing foods into four groups, is ambiguous in terms of food safety.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Tolgahan Kocadagli, Vural Gokmen
Summary: This article examines the changes in acrylamide formation during coffee roasting, as well as the fate of acrylamide in coffee during storage, brewing, and in vitro digestion.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Article
Food Science & Technology
Fatma Basinci, Burce Atac Mogol, Safure Guler, Vural Gokmen, Hamit Koksel
Summary: This study found that the addition of asparaginase and glycine can effectively reduce the formation of acrylamide during the roasting of malt. The use of asparaginase at a level of 4000 ASNU/kg decreased acrylamide levels by about 32%, while the application of glycine at a level of 5000 ppm decreased acrylamide levels by about 22%. The combination of enzyme and glycine treatment resulted in a decrease of around 50% in acrylamide levels.
JOURNAL OF CEREAL SCIENCE
(2022)
Article
Chemistry, Applied
Dilara Sen, Vural Gokmen
Summary: A kinetic model was proposed to study Maillard and caramelization reactions in low moisture foods. The study found that the composition and physicochemical characteristics of different seeds influenced the formation of reaction products.
Article
Chemistry, Applied
Selahattin Gazi, Neslihan Goncuoglu Tas, Ahmet Gorgulu, Vural Gokmen
Summary: The effect of asparaginase on different types of biscuit dough was investigated, and it was found that by adjusting processing conditions, the acrylamide content in the dough could be significantly reduced. The water activity value of the dough plays an important role in the effectiveness of asparaginase treatment.
Article
Chemistry, Applied
Neslihan Goncuoglu Tas, Tolgahan Kocadagli, Dimitrios P. Balagiannis, Vural Gokmen, Jane K. Parker
Summary: The addition of salts, particularly calcium salts, can effectively reduce the formation of acrylamide in dough systems. However, the effectiveness decreases at higher temperatures. Salts also have an impact on the aroma formation in the dough, affecting the composition of volatile compounds.
Article
Agronomy
Vural Gokmen
Summary: High levels of acrylamide have been found in French fries and potato crisps. Acrylamide is mainly formed from asparagine and reducing sugars during the Maillard reaction. The temperature and duration of processing have a significant impact on acrylamide formation. Efforts should be made to reduce acrylamide in potato products by limiting exposure to high temperatures or using alternative processing methods.
Editorial Material
Chemistry, Applied
Vural Gokmen
Article
Food Science & Technology
Naz Erdem, Tolgahan Kocadagli, Neslihan Goncuoglu Tas, Sirma Celik, Vural Gokmen
Summary: A practical procedure based on liquid absorption kinetics was developed to assess the quality of baby biscuits. The biscuits' liquid absorption rates were determined by immersing them in water, milk, and fruit juices, and the data were analyzed using Peleg and modified Weibull models. Parameters describing physical properties of the biscuits were calculated, and it was found that the absorption rate was related to factors such as pore size and total porosity of the biscuits. The liquid transfer mechanism was determined to be diffusion.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Cemile Yilmaz, Tolgahan Kocadagli, Vural Gokmen
Summary: An analytical method using ultra high performance liquid chromatography tandem mass spectrometry was developed for the determination of endocannabinoids and endocannabinoid-like compounds in fermented food products. The method was validated and showed good precision and sensitivity. Fermented sausage, cheese, and cocoa powder were found to be rich in these compounds, providing important preliminary information for future studies.
Article
Chemistry, Applied
Naz Erdem, Neslihan Goncuoglu Tas, Tolgahan Kocadagli, Vural Gokmen
Summary: Sugar reduction is a global concern in the field of food science and industry, and a modified Weibull model-based approach is proposed to link sweetness perception with sugar concentration for the first time. The approach was tested using sensory analysis data from biscuits containing various ingredients. It was found that wholewheat flour and proteins added to the biscuits significantly increased sweetness scores, while the Weibull model accurately predicted sweetness perception based on sugar reduction without the need for further sensory analysis.
Article
Food Science & Technology
Ecem Evrim Celik, Merve Canli, Tolgahan Kocadagli, Evrim Ozkaynak Kanmaz, Vural Gokmen
Summary: Sprouting and fermentation can hydrolyze proteins into amino acids in grains, which can be converted into neuroactive compounds like gamma-aminobutyric acid. This study investigates the effects of sprouting and fermentation under different conditions on the formation of gamma-aminobutyric acid, and also examines the formation of phenylethylamine and histamine from a food safety perspective.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Dilara Sen, Vural Gokmen
Summary: This study proposes a kinetic model for acrylamide formation in low-moisture foods by using a multiresponse kinetic modeling approach, and validates the model through roasting edible nuts and seeds. The model is significant for predicting the formation of acrylamide concentration during the roasting of foods with similar compositional characteristics.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Aytul Hamzalioglu, Silvia Tagliamonte, Vural Gokmen, Paola Vitaglione
Summary: This study explored the interactions between casein and different phenol compounds during digestion, and monitored their effects on the bioaccessibility of phenol compounds and bioactive peptides. The results showed that co-digestion of casein with phenol compounds increased the bioaccessible total antioxidant capacity and promoted the release of antioxidant peptides. Furthermore, the type and concentration of phenols affected the release of bioactive peptides.
Article
Chemistry, Applied
Cemile Yilmaz, Senel Ecem Berk, Vural Gokmen
Summary: The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.
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.
