Article
Horticulture
Ozlem Cakmakci, Suat Sensoy, Ali R. Alan
Summary: Edible parts of Alliums, such as A. vineale, are rich in bioactive compounds that promote human health. This study evaluated the bioactive constituents of A. vineale accessions collected from Turkey and found significant differences in their content levels. The findings provide an opportunity for selecting genetically superior accessions with high bioactive compound production for cultivation improvement.
SCIENTIA HORTICULTURAE
(2022)
Article
Chemistry, Applied
Rita Szekelyhidi, Erika Lakatos, Beatrix Sik, Agnes Nagy, Laura Varga, Zoltan Molnar, Viktoria Kapcsandi
Summary: The study aimed to create an herbal fermented alcoholic beverage with high antioxidant and polyphenol content, and increase the bioavailability of polyphenols and antioxidants through the dosage of herbs. The results showed that lemongrass and peppermint dosage significantly increased the antioxidant and polyphenol content.
Article
Biochemistry & Molecular Biology
Mario Adrian Tienda-Vazquez, Rocio Daniela Soto-Castro, Oscar Carrasco-Morales, Carmen Tellez-Perez, Roberto Parra-Saldivar, Maritza Alonzo-Macias, Anaberta Cardador-Martinez
Summary: Instant controlled pressure drop (DIC) is an emerging technology in food processing that can be used for drying, freezing, and extracting bioactive molecules without damaging their properties. This study evaluated the effects of 13 different DIC treatments on the content of polyphenols, flavonoids, and antioxidant activity in green lentils. The DIC 11 treatment (0.1 MPa, 135 s) resulted in the highest release of polyphenols, which are closely related to antioxidant capacity. The most efficient conditions for DIC to promote the release of phenolic compounds and maintain antioxidant capacity were found to be low pressures (<0.1 MPa) and short times (<160 s).
Article
Food Science & Technology
Davide Lanzoni, Eva Skrivanova, Raffaella Rebucci, Antonio Crotti, Antonella Baldi, Luca Marchetti, Carlotta Giromini
Summary: The growth of the world population has led to the investigation of alternative food/feed sources, with hemp-based products being considered excellent candidates due to their nutritional and functional properties. Scientific research has focused on assessing the nutritional and functional profiles of hemp-based products, such as hempseeds, flowers, and HS protein extract. The results indicate that these products have high nutritional value and exhibit significant antioxidant activity, making them suitable for use in food/feed formulations.
Article
Multidisciplinary Sciences
Giovanna Oleinik, Priscila Paola Dario, Katiane de Morais Gasperin, Dalila Moter Benvegnu, Fernanda Oliveira Lima, Letiere Cabreira Soares, Andre Lazarin Gallina
Summary: The antioxidants used in the food industry are important for preserving the properties of food. This study focused on obtaining extracts from the seed pomace of the rubber tree to explore their potential as natural antioxidants. The optimized results showed that the aqueous extracts had high antioxidant activity under certain conditions, making them suitable for various applications in the food industry. These extracts were non-toxic and environmentally friendly.
SCIENTIFIC REPORTS
(2022)
Article
Chemistry, Analytical
H. Martinez-Perez-Cejuela, Raquel B. R. Mesquita, Jose A. Couto, E. F. Simo-Alfonso, J. M. Herrero-Martinez, Antonio O. S. S. Rangel
Summary: This paper describes the design and development of a microfluidic paper-based device for the quantification of total phenolic compounds in wines. The developed device showed good precision, stability, and no significant interferences from known compounds in wines.
Article
Food Science & Technology
Kart Saarniit, Hanna Lang, Rain Kuldjarv, Oskar Laaksonen, Sirli Rosenvald
Summary: The stability of polyphenols in fruit, berry, and vegetable purees was evaluated to assess product quality during storage. The study found that puree with higher pH had the most significant decrease in polyphenol content, while purees with lower pH had minor changes. The choice of packaging material did not affect the decrease in polyphenol content. Accelerated shelf-life testing method was suitable for studying polyphenol changes in these purees.
Article
Food Science & Technology
Izabela Caputo Assis Silva, Lucas Santos Azevedo, Ana Hortencia Fonseca Castro, Katyuce de Souza Farias, Vanessa Samudio Santos Zanuncio, Denise Brentan Silva, Luciana Alves Rodrigues dos Santos Lima
Summary: This study investigated the chemical composition, phenolic compounds, and flavonoid contents of the stems of Smilax brasiliensis Sprengel. It also evaluated their antioxidant potential and cytotoxic effects. Results showed that the stems of S. brasiliensis are rich in polyphenolic compounds and exhibit high antioxidant activity without toxicity.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Thaisa Abrantes, Nathalia Moura-Nunes, Daniel Perrone
Summary: The addition of gallic acid was found to mitigate the formation of 5-HMF in Maillard Reaction model systems, while also increasing color development and antioxidant activity, particularly in glucose/arginine and sucrose/arginine systems.
Article
Chemistry, Multidisciplinary
Omer Erturk, Elif Cil, Melek Col Ayvaz, Emine Bagdatli
Summary: This study compared the bioactive properties and GC-MS analyses of different parts of Camellia sinensis and commercial black tea extracts. The leaf part of C. sinensis showed higher total phenolic content (TPC) and antioxidant activity. Ethanol extracts exhibited more antimicrobial activity, with C. sinensis seeds extract being the most effective. GC-MS analysis identified various organic compounds in the extracts, with black tea extracts having fewer bioconstituents compared to fresh C. sinensis plant samples.
JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN
(2023)
Article
Plant Sciences
Veronika Sedlakova, Sanja Cavar Zeljkovic, Nikola Stefelova, Petr Smykal, Pavel Hanacek
Summary: The study investigates the relationship between the content of phenylpropanoids in chickpea seed coats and dormancy. Significant differences in phenolic and flavonoid metabolites were found among different chickpea genotypes. Phenolic acids were generally more concentrated in the wild parental genotype and dormant recombinant inbred lines (RILs).
Article
Food Science & Technology
Aihua Zhang, Lingwen Zeng, Huijie Bo, William James Hardie
Summary: The Folin-Ciocalteu reagent assay was adapted and evaluated with a range of wines made from grapes and other fruits, showing wide variations in contributions of phenolics, non-phenolics and sulphites to their total antioxidant capacity. The results indicate the potential of FCR assay in winemaking for accurate measurement of antioxidant capacity from different fruit-derived components.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Yifang Gao, Xixi Li, Xueting Liu, Wenqing Yang, Mengru Li, Jiaying Li, Fengjuan Li
Summary: Tree peony is an ornamental and medicinal plant from China with potential blood pressure regulating substances. Dark-colored samples of tree peony petals showed stronger inhibitory activity on renin and angiotensin-converting enzyme (ACE) compared to light-colored samples. The study also evaluated the antioxidant activities of the aqueous extracts and their correlation with phenolic and flavonoid contents, finding a positive correlation with inhibitory activities and total phenolic content.
Article
Green & Sustainable Science & Technology
Manuel Alexandru Gitea, Daniela Gitea, Delia Mirela Tit, Simona Gabriela Bungau, Mihaela Alexandra Bogdan, Andrei-Flavius Radu, Francisc Vasile Dulf, Manuela Bianca Pasca
Summary: This study evaluated the physico-chemical and bioactive properties of grape seed oil (GSO) obtained from two grape varieties. The results showed that GSO has high antioxidant activity and is rich in polyunsaturated fatty acids and total polyphenols.
Article
Plant Sciences
Theodora Papagrigoriou, Panagiota Iliadi, Milan N. Mitic, Jelena M. Mrmosanin, Katerina Papanastasi, Eleftherios Karapatzak, Eleni Maloupa, Alexia V. Gkourogianni, Anastasia V. Badeka, Nikos Krigas, Diamanto Lazari
Summary: This study evaluates the fruit antioxidant potential of wild-growing and cultivated germplasm of Greek S. nigra, showing that cultivated germplasm has higher total phenolic contents. The genotype is the decisive factor in the fruits' phytochemical potential and leaves' total phenolic content of cultivated S. nigra germplasm. The study also examines the effects of fertilization regime on fruit phytochemical and physicochemical attributes.
Article
Biochemistry & Molecular Biology
Michael Kaiser, Lisa Mueller-Ehl, Maike Passon, Andreas Schieber
Correction
Food Science & Technology
Maria Linden, Clara Brinckmann, Michelle M. Feuereisen, Andreas Schieber
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Biochemistry & Molecular Biology
Andreas Schieber, Matthias Wuest
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Tillman Brehmer, Maike Passon, Andreas Schieber
Summary: The study introduced a hemisynthesis method for methylated anthocyanins, successfully synthesizing cyanidin-3-O-glucoside derivatives with different degrees of methylation and identifying monomethylated derivatives. Dimethyl carbonate (DMC) was used as the methylation agent, and the influence of the catalyst DBU, temperature, and reaction time on product formation was examined. The identified conditions in this study led to a reduction in reaction time and minimized a side reaction known as carboxymethylation by using higher amounts of catalyst.
Article
Biochemistry & Molecular Biology
Sarah Strassmann, Maike Passon, Andreas Schieber
Summary: This study chemically converted cyanidin compounds to their sulfates and found that both the A ring and the B ring are sulfated by human enzymes, providing insights into the metabolism of anthocyanins.
Article
Biochemistry & Molecular Biology
Nicole Jasmin Nemetz, Andreas Schieber, Fabian Weber
Summary: Research indicates that pomace powders extracted from chokeberry, bilberry, and elderberry have potential advantages in food applications, maintaining stable color and potential health benefits.
Article
Acoustics
Lena Rebecca Larsen, Judith van der Weem, Rita Caspers-Weiffenbach, Andreas Schieber, Fabian Weber
Summary: The study showed that UAEM has the potential to produce high-quality juice by controlling pectin degradation, reducing process temperature, and generating more hydrolysis products beneficial for juice quality. The synergistic effects of ultrasound and enzymes in UAEM treatment enhanced the activities of polygalacturonase and pectin lyase, leading to a higher total process output compared to conventional batch maceration.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Dania Wohlt, Elena Schwarz, Andreas Schieber, Stephanie Bader-Mittermaier
Summary: This study focused on characterizing banana peel polyphenol oxidase (PPO), comparing the activity and thermal stability of PPO in different banana cultivars to identify the most suitable variety for industrial food applications, and investigating the effects of thermal and cold plasma treatments on PPO activity. The results showed that there are varietal differences in PPO activity and thermal stability, with 'Prata' banana peel exhibiting the highest PPO activity. Cold plasma treatment did not significantly reduce PPO activity, while thermal inactivation was achieved at 90 degrees C. The findings suggest that PPO in banana peels can be effectively controlled to prevent enzymatic browning and enhance their use as food ingredients.
Review
Food Science & Technology
Hiba N. Rajha, Armelle Paule, Gerard Aragones, Mariana Barbosa, Carla Caddeo, Esperance Debs, Rada Dinkova, Gunter P. Eckert, Ariel Fontana, Prisca Gebrayel, Richard G. Maroun, Alessandra Napolitano, Lucia Panzella, Giulio Maria Pasinetti, Jan F. Stevens, Andreas Schieber, Marvin Edeas
Summary: Polyphenols have attracted researchers from various disciplines due to their diverse biological activities. The latest scientific research has focused on polyphenol interactions with the microbiome and mitochondria, as well as their potential applications in cosmetics, dietary supplements, and functional foods. Polyphenols may play a key role in disease prevention and have promising prospects in future food and nutrition.
MOLECULAR NUTRITION & FOOD RESEARCH
(2022)
Article
Food Science & Technology
Rada Dinkova, Alexios Vardakas, Eva Dimitrova, Fabian Weber, Maike Passon, Vasil Shikov, Andreas Schieber, Kiril Mihalev
Summary: A new process for enzyme-assisted extraction of polyphenols from de-aromatized rose petals was developed, resulting in higher contents of individual flavonols compared to the control sample. The enzymatically extracted rose petal polyphenols enhanced the color intensity of strawberry spread when added, meeting the growing consumer demand for natural alternatives.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Maria Linden, Alexander Flegler, Michelle M. Feuereisen, Fabian Weber, Andre Lipski, Andreas Schieber
Summary: The effects of naringenin, amentoflavone, and tetrahydroamentoflavone on bacterial lipids and membrane fluidity were investigated. Flavonoids caused an envelope stress response in microorganisms, while adaptive mechanisms using carotenoids, fatty acids, and menaquinones were employed. Naringenin significantly impacted carotenoids, fatty acids, menaquinones, and membrane fluidity, while amentoflavone and tetrahydroamentoflavone had specific effects on the studied strains' membranes and carotenoids. This study provides valuable insights into the response of food-associated microorganisms to these compounds, which is important for their safe application as natural preservatives.
BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES
(2023)
Article
Biotechnology & Applied Microbiology
Gautam Gaur, Sandra Damm, Maike Passon, Hiu Kwan Lo, Andreas Schieber, Michael G. Gaenzle
Summary: The conversion of phenolic compounds by lactobacilli in food fermentations contributes to food quality. However, specific enzymes involved in this process remain poorly understood. This study aimed to address this gap by disrupting genes coding for certain enzymes in Furfurilactobacillus milii FUA3583 and studying their contribution in sorghum fermentations. The results showed that Par1 played a major role in converting hydroxycinnamic acids, while mutants lacking par1 produced vinylphenols. Pad was responsible for the formation of pyrano-3-deoxyanthocyanidins, and disruption of this gene abolished their formation. The study suggests that understanding the functionality of these genes can help improve the quality of fermented cereal products.
Article
Food Science & Technology
Fabian Weber, Andreas Schieber
Summary: Pyranoanthocyanins, formed by the reaction of anthocyanins and low-molecular compounds, have the potential to replace synthetic food additives as natural food colorants. However, their industrial-scale application is hindered by long reaction periods and low quantities obtained. Biotechnological approaches, such as accelerated generation of educts and genetic engineering, can overcome these challenges. Understanding the behavior of pyranoanthocyanins in different food matrices, particularly their stability during processing and storage, is crucial for their successful application.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Ingrid Weilack, Lea Mehren, Andreas Schieber, Fabian Weber
Summary: The composition of pectic polysaccharides in Cabernet Sauvignon wines and their impact on the polyphenolic composition were studied. The results showed that pectic polysaccharides enhanced the absorbance of anthocyanins and increased their self-association, but also led to color instability and increased astringency.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Lara Etzbach, Messina Meinert, Thilo Faber, Carolin Klein, Andreas Schieber, Fabian Weber
CURRENT RESEARCH IN FOOD SCIENCE
(2020)
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.