Article
Biotechnology & Applied Microbiology
Sundus Saeed Qureshi, Azizullah Channa, Sheeraz Ahmed Memon, Qamaruzaman Khan, Ghazala Akbar Jamali, Azeem Panhwar, Tawfik A. Saleh
Summary: The study demonstrated that the groundwater quality in most areas exceeded the guidelines set by the World Health Organization and National Environmental Quality Standards, except for boron. Samples from certain areas had a salty taste and high hardness, while the TDS concentration in the Sindh Agriculture University colony was within limits. Correlation analysis showed weakening correlations between parameters led to insignificant observed values. Linear regression analysis and models were used to predict groundwater quality parameters, revealing significant positive correlations between many parameters. The turbidity regression model showed a maximum variability of 0.948%.
ENVIRONMENTAL TECHNOLOGY & INNOVATION
(2021)
Article
Food Science & Technology
Toufik Bouddine, Hassan Laaroussi, Meryem Bakour, Ibtissame Guirrou, Farid Khallouki, Hamid Mazouz, Hassan Hajjaj, Lhoussain Hajji
Summary: This study aimed to compare and characterize the physicochemical properties, antioxidant activities, and pollen spectra of 23 organic honeys produced in the Middle Atlas of Morocco. The results showed no significant differences in the sugar profiles among the honeys, and Ziziphus lotus pollen was dominant in all monofloral honeys. The organic honeys from Morocco exhibited good antioxidant activities and high levels of phenolic compounds, flavonoid compounds, and ascorbic acid.
Article
Environmental Sciences
Julieta Peluso, Cristina S. Perez Coll, Diego Cristos, Dante E. Rojas, Carolina M. Aronzon
Summary: The study aimed to monitor the surface water quality of four study sites in the Lower Parana River Basin, Argentina, using physicochemical and ecotoxicological indicators. Results showed varying water quality across sites, with pollutants causing detrimental effects on the native amphibian population in the region.
SCIENCE OF THE TOTAL ENVIRONMENT
(2021)
Article
Food Science & Technology
Magdalena Szydlowska-Tutaj, Urszula Zlotek, Maciej Combrzynski
Summary: The study aimed to fortify semolina with dried mushroom powder for making pasta, resulting in increased ash, fat, and carbohydrate content. However, the addition of mushroom did not correlate with an increase in gluten protein levels, but instead reduced gluten content in the samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Marcela Bucekova, Jana Godocikova, Romain Gueyte, Celine Chambrey, Juraj Majtan
Summary: This study characterized the physicochemical and antibacterial properties of New Caledonian honey samples and found that they showed strong antibacterial activity primarily based on the action of hydrogen peroxide (H2O2). These honey samples could be a suitable source for medical-grade honey.
Article
Food Science & Technology
Joanna Brzezinska, Adrian Szewczyk, Justyna Brzezicha, Magdalena Prokopowicz, Malgorzata Grembecka
Summary: A study found that in the European Union, several beetroot-based dietary supplements did not meet USP requirements, with some taking over 30 minutes to disintegrate, and some failing the friability test due to cracking. The variations in hardness values and iron content among manufacturers highlighted the need for better quality control in dietary supplements before they are introduced to the European market.
Article
Biochemistry & Molecular Biology
Yuyang Ma, Runfang Wang, Tietao Zhang, Yunsheng Xu, Suisui Jiang, Yuanhui Zhao
Summary: The study found that HHP treatment improved the water content and texture parameters of oysters, adjusted the fatty acid content, and enhanced the volatile flavor compounds, reducing fishiness and positively impacting on the edible qualities.
Article
Agronomy
Cindy Dias, Tania Ribeiro, Ana Cristina Rodrigues, Marta W. Vasconcelos, Antonio Ferrante, Manuela Pintado
Summary: This study aimed to investigate the impact of growers' practices on fruit quality and identify physicochemical variability within pears from three orchards at the same location and under the same climate conditions. The results showed significant correlations between phosphorus and potassium concentrations and esters and soluble solids content. Fruits with higher phosphorus and potassium concentrations exhibited a potential over-ripeness pattern. Esters, soluble sugars, and sorbitol were identified as the dominant factors responsible for the differences in fruit quality among the orchards. Therefore, understanding the relationship between specific minerals and quality parameters can help growers manage their orchards more efficiently and meet consumers' quality demands.
Article
Agronomy
Chu-Xin Wang, Cheng-Chao Zhu, Chen-Ya Lu, Yong Yang, Qian-Feng Li, Qiao-Quan Liu, Chang-Quan Zhang
Summary: This study compared the phenotype and starch properties of mutants and wild-type rice, revealing that OsbZIP09 deficiency leads to an increase in apparent amylose content, decreased gel consistency, and alterations in starch structure. The results suggest that the transcription factor OsbZIP09 plays a crucial role in rice grain quality and starch structure modification.
Article
Water Resources
Kunwar Raghvendra Singh, Rahul Dutta, Ajay S. Kalamdhad, Bimlesh Kumar
Summary: This study explores key aspects of water quality monitoring programs, using entropy weighted water quality indices and multi-criteria decision-making methods to provide reliable and unbiased descriptions of pollution levels.
APPLIED WATER SCIENCE
(2022)
Article
Food Science & Technology
Jing-Wei Li, Jin-Hong Zhao, Xiao-Qian Dong, Hong-Wei Xiao, Sai Zhang, Yi-Jiao Peng
Summary: The effects of immersion freezing (IF), osmo-dehydrofreezing (ODF) and air freezing (AF) on freezing parameters and physicochemical properties of frozen mango were investigated. IF had the shortest freezing time, followed by ODF and AF. Among the ODF groups, dehydrofreezing in 50% glucose (G-50) showed the highest quality. Compared to AF, IF in 60% ethylene glycol (EG-60) and ODF in G-50 significantly improved the quality of mangoes. Overall, IF in EG-60 was the most favorable method for frozen mangoes, resulting in improved color, reduced drip loss, increased hardness, and enhanced vitamin C and total phenol contents.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Linhao Feng, Chenya Lu, Yong Yang, Yan Lu, Qianfeng Li, Lichun Huang, Xiaolei Fan, Qiaoquan Liu, Changquan Zhang
Summary: The study assessed the impact of different Wx alleles (Wx(lv), Wx(a), Wx(b)) on rice grain quality profiles, starch fine structure, and crystallinity characteristics, highlighting the significant influence of the Wx(lv) allele on amylose content, starch fine structure, and crystallinity in indica rice.
Article
Food Science & Technology
Leontina Lipan, Marina Cano-Lamadrid, Laura Vazquez-Araujo, Esther Sendra, Francisca Hernandez, Mireia Corell, Alfonso Moriana, Angel A. Carbonell-Barrachina
Summary: Regulated deficit irrigation (RDI) is an effective strategy to reduce water consumption while maintaining fruit quality. Almonds cultivated under RDI conditions, known as hydroSOStainable almonds, have improved quality compared to traditionally irrigated almonds. It is recommended to roast hydroSOStainable almonds at 170 degrees Celsius for optimal quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Antonio Jimenez, Alberto Gonzalez-Mohino, Montana Rufo, Jesus M. Paniagua, Teresa Antequera, Trinidad Perez-Palacios
Summary: The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize commercial dry-cured pork loin. The results showed that ultrasound inspection can indirectly determine the quality parameters of dry-cured pork loin and discriminate between different categories. Furthermore, significant correlations were found between quality and ultrasound parameters.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Daniela Pauliuc, Paula Ciursa, Sorina Ropciuc, Florina Dranca, Mircea Oroian
Summary: Different types of honey samples were identified as monofloral honey using destructive and nondestructive methods. PCA, LDA, and PLS-R could differentiate mint, rape, acacia, tilia, and sunflower honeys, while FTIR spectroscopy successfully predicted physicochemical parameters. This study highlights the potential of FTIR in confirming honey authenticity and assessing its quality.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Chemistry, Applied
Ewelina Jamroz, Piotr Kulawik, Joanna Tkaczewska, Paulina Guzik, Marzena Zajac, Leslaw Juszczak, Pawel Krzysciak, Katarzyna Turek
Summary: Active double-layered furcellaran/gelatin hydrolysate films containing Ala-Tyr peptide were developed and characterized for the first time. These films were used on Atlantic mackerel stored at -18 degrees C for 4 months, showing no significant effects on fish oxidation but inhibiting TVB-N formation. The antimicrobial properties of the films should be further investigated for perishable food products stored above 0 degrees C.
Article
Food Science & Technology
Dorota Galkowska, Anna Dudycz, Leslaw Juszczak
Summary: This study evaluated the thermal and rheological characteristics of maize starches in the presence of potato protein (PP). Results showed that PP had a varied impact on gelatinization characteristics of different starch types, offering potential for designing maize starch-based foods supplemented with protein.
Article
Food Science & Technology
Dorota Gumul, Anna Areczuk, Wiktor Berski, Leslaw Juszczak, Gohar Khachatryan
Summary: Starch from colored potatoes has larger granules and higher phosphorus content than that from light potatoes, showing better solubility and water-binding capacity especially at high temperatures. Starch from light potatoes has significantly higher gelatinization enthalpy values compared to starch from colored potatoes.
Article
Chemistry, Physical
Karolina Pycia, Leslaw Juszczak
Summary: The aim of this study was to evaluate the effect of adding hazelnut or walnut flour on the rheological properties of flour and wheat dough. The study found that the addition of walnut flour changed the rheological properties of the dough, resulting in decreased water absorption, longer fermentation time, decreased stability, and weakened gluten network formation. Additionally, the addition of nut flour reduced the values of the storage and loss modules of the dough.
Article
Chemistry, Applied
Ewelina Jamroz, Joanna Tkaczewska, Leslaw Juszczak, Malgorzata Zimowska, Agnieszka Kawecka, Pawel Krzysciak, Magdalena Skora
Summary: This study presents the synthesis of innovative biopolymer double-layered films based on furcellaran and carboxymethyl cellulose, with the addition of lingonberry extract for enhanced antimicrobial and antioxidant activity. The films with the highest lingonberry extract content showed the best thermal stability and were used for storage of cherry tomatoes.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Karolina Pycia, Ewa Szupunar-Krok, Malgorzata Szostek, Renata Pawlak, Leslaw Juszczak
Summary: The aim of this study was to investigate the impact of soil type and the application of biomass combustion ash fertilizer on the physicochemical, rheological, and thermal properties of potato starch. The study found that different soil types and fertilizer doses had significant effects on the properties of the starch.
Article
Chemistry, Applied
Ewelina Jamroz, Joanna Tkaczewska, Marzena Zajac, Paulina Guzik, Leslaw Juszczak, Agnieszka Kawecka, Katarzyna Turek, Malgorzata Zimowska, Aneta Wojdylo
Summary: Single-layered films based on furcellaran and protein hydrolysates from soybean bran were prepared, and a procedure for the preparation of double-layered films was developed. The addition of the second layer affected the functional properties of the films, increasing the thermal properties and antioxidant activity while decreasing the tensile strength and elongation at break parameters. The active films behaved similarly to synthetic films when used as packaging materials for storing butter.
Article
Polymer Science
Ewelina Jamroz, Magdalena Janik, Luis Marangoni, Ronierik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michal Szuwarzynski, Tomasz Mazur, Joanna Maria Jasinska, Pawel Krzysciak, Leslaw Juszczak
Summary: Double-layered active films based on furcellaran, chitosan, and gelatin hydrolysates were prepared with added bioactive ingredients. The films showed good microstructures and chemical properties, and demonstrated potential for monitoring food freshness and enhancing antimicrobial and antioxidant properties of food packaging.
Article
Food Science & Technology
Joanna Tkaczewska, Ewelina Jamroz, Miroslaw Kasprzak, Marzena Zajac, Paulina Pajak, Wiktoria Grzebieniarz, Nikola Nowak, Leslaw Juszczak
Summary: This study is the first to prepare coatings using gelatin extract obtained from carp skins enriched with dry herbs, and evaluate their mechanical properties and preservative effects. The results showed that coatings with the addition of rosemary had the best strength-related parameters and effectively inhibited the formation of biogenic amines and slowed down microbial deterioration.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ewelina Jamroz, Agnieszka Cabaj, Joanna Tkaczewska, Agnieszka Kawecka, Pawel Krzysciak, Michal Szuwarzynski, Tomasz Mazur, Leslaw Juszczak
Summary: Triple-layered, pH-sensitive and active films based on furcellaran (FUR), chitosan (CHIT) and gelatin hydrolysates (HGEL) were prepared for the first time. Curcumin ethanol extract (CUR) enriched with lemongrass essential oil (LEO) in three concentrations was added to the middle layer of the film. The resulting films exhibited improved UV blocking properties and antibacterial activity, as well as increased antioxidant activity with increasing concentrations of CUR-LEO. Moreover, the films effectively extended the storage life of tomatoes and showed a distinct color change during carp storage, indicating their potential for freshness monitoring.
Article
Chemistry, Applied
Wiktoria Grzebieniarz, Joanna Tkaczewska, Leslaw Juszczak, Agnieszka Kawecka, Pawel Krzysclak, Nikola Nowak, Paulina Guzik, Miroslaw Kasprzak, Magdalena Janik, Ewelina Jamroz
Summary: Innovative, intelligent and active double-layer films, based on furcellaran and with the addition of gelatin hydrolysates, have been developed for the first time. Clitoria flower extract was included in the first layer of the films. These films exhibited strong antimicrobial effects and moderate antioxidant properties. They were used as active packaging materials for salmon fillets, extending the shelf-life by 6 days and delaying lipid oxidation.
Article
Chemistry, Multidisciplinary
Anna Korus, Mariusz Witczak, Jaroslaw Korus, Leslaw Juszczak
Summary: The study evaluated the rheology of dough and bread characteristics when 5% or 10% of wheat flour was replaced with lyophilized kale. The incorporation of lyophilized kale affected the rheological properties of the dough and resulted in a decrease in bread volume and porosity. The bread enriched with lyophilized kale also exhibited changes in color and texture, leading to a lower acceptability.
APPLIED SCIENCES-BASEL
(2023)
Article
Food Science & Technology
Paulina Pajak, Dorota Galkowska, Leslaw Juszczak, Gohar Khachatryan
Summary: The study demonstrated that the combination of esterified starch and honey-bee extracts can affect the properties of the films in different ways, depending on the type of extract. Additionally, the esterification of starch and incorporation of HBE improved the pasting and rheological properties of the films.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Polymer Science
Karolina Pycia, Joanna Kaszuba, Zuzanna Posadzka, Leslaw Juszczak
Summary: The study aimed to assess the impact of adding vital wheat gluten to triticale flour on its thermal and rheological properties. Different amounts of vital wheat gluten were used to replace triticale flour, and various parameters were determined using differential scanning calorimetry and a viscosity analyzer. Replacing triticale flour with gluten resulted in a decrease in gelatinization enthalpy, an increase in retrogradation enthalpy and degree, and a visible decrease in apparent viscosity.
Article
Polymer Science
Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Lidia Krzeminska-Fiedorowicz, Anna Lenart-Boron, Anna Bialecka, Magdalena Krupka, Marcel Krzan, Karolina Blaszynska, Monika Hanula, Leslaw Juszczak
Summary: The dynamic development of nanotechnology has led to the innovation and improvement of nanocapsules based on biodegradable biopolymer composites. These nanocapsules gradually release biologically active substances with antimicrobial activity, which have regular, prolonged and targeted effects on pathogens. The antimicrobial properties of the obtained nanocomposites were strong against various bacterial and yeast strains isolated from different regions of the human body, indicating their high potential applicability as effective materials for dressings on infected wounds.
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.
