Article
Food Science & Technology
Mercedes Brenes-Alvarez, Eva Maria Ramirez, Manuel Brenes, Pedro Garcia-Garcia, Eduardo Medina, Concepcion Romero
Summary: The presence of acrylamide raises significant concerns among consumers. A new analytical method has been developed to quantify acrylamide in black ripe olives, which has shown excellent results in terms of accuracy and precision limits. The method reduces the analysis time and could be extended to other foods.
Article
Chemistry, Applied
Concepcion Romero, Manuel Brenes, Pedro Garcia-Serrano, Alfredo Montano, Eduardo Medina, Pedro Garcia-Garcia
Summary: Studies have shown that preserving ripe olives in acid medium requires packaging in airtight containers to prevent oxygen diffusion and softening of the fruit. The addition of calcium is necessary to maintain the firmness of the olives.
Article
Agriculture, Multidisciplinary
Eva Hoelzle, Laura Becker, Claudia Oellig, Michael Granvogl
Summary: This study investigated the levels of acrylamide, free asparagine, and 3-aminopropionamide in black, green, and naturally black table olives before and after heat treatment. The results showed that the acrylamide content in black table olives was high and remained unchanged after heat treatment, while green and naturally black table olives had low acrylamide content before heat treatment but significantly increased after heating.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Agriculture, Multidisciplinary
Eva Hoelzle, Laura Becker, Claudia Oellig, Michael Granvogl
Summary: Considerable amounts of acrylamide were detected in black table olives. Heat treatment did not affect the amount of acrylamide in black table olives, but significantly increased the levels in green and naturally black table olives. The content of free asparagine remained unchanged before and after heat treatment, while the amount of 3-aminopropionamide increased due to heat impact.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
L. Duedahl-Olesen, A. S. Wilde, M. P. Dagnaes-Hansen, A. Mikkelsen, P. T. Olesen, K. Granby
Summary: Research shows that table olive products and domestic heating of olives can potentially contribute to the intake of the probable carcinogen acrylamide, with factors such as water activity of olives and heating temperature affecting the final acrylamide concentration.
Article
Chemistry, Applied
Antonio Fernandez, Jose Manuel Munoz, Elisabet Martin-Tornero, Manuel Martinez, Daniel Martin-Vertedor
Summary: This study assesses acrylamide formation during the elaboration and cooking of Californian-style olives, finding that mitigation strategies can reduce acrylamide levels. The use of glass containers and lower baking temperatures can help mitigate acrylamide formation. The study highlights the importance of strategizing to reduce the synthesis of undesirable compounds during food processing.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Analytical
Antonio Fernandez, Ismael Montero-Fernandez, Olga Monago-Marana, Elisabet Martin-Tornero, Daniel Martin-Vertedor
Summary: This study developed a quantitative model for the fat content and acrylamide content in table olives using Near-Infrared Spectroscopy. The results showed that fat degradation has a significant impact on acrylamide synthesis in table olives.
Article
Chemistry, Applied
Daniel Martin-Vertedor, Antonio Fernandez, Marta Mesias, Manuel Martinez, Elisabet Martin-Tornero
Summary: The study evaluated the impact of different factors on acrylamide concentration in table olives during processing, such as maturity stage, storage time, water treatments, washing, brine, and additives. Optimal conditions included using green olives, increasing storage time, and significantly reducing acrylamide concentration by water treatments and washing.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Pedro Garcia-Serrano, Concepcion Romero, Pedro Garcia-Garcia, Manuel Brenes
Summary: The preservation of olives intended for processing as black ripe olives must be done in a salt-free environment, and adding calcium chloride and calcium lactate can help delay olive softening and increase texture and calcium content. It is recommended to add the cation to the cover packing brine of pitted olives rather than to the preservation liquid.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Dalel Mechi, Francisco Perez-Nevado, Ismael Montero-Fernandez, Bechir Baccouri, Leila Abaza, Daniel Martin-Vertedor
Summary: The aim of this study was to analyze the use of olive leaf extracts (OLE) from two Tunisian olive tree cultivars to reduce acrylamide in Californian-style black olives. The phenol profile, antioxidant, and antibacterial activity of the two OLE extracts were evaluated, showing higher levels of hydroxytyrosol, oleuropein, and luteolin-7-O-glucoside in one cultivar. The addition of OLE to Californian-style table olives improved their phenol content and antioxidant characteristics without affecting their sensory qualities.
Article
Chemistry, Applied
F. Tang, K. Krishnamurthy, J. Janovick, L. Crawford, S. Wang, E. Hatzakis
Summary: In NMR-based untargeted analysis, Fourier transformation is commonly used, but it has limitations. We applied Bayesian analysis through CRAFT as an alternative method and found that it generated efficient models in a robust and automated manner.
Article
Food Science & Technology
Elisabet Martin-Tornero, Ramiro Sanchez, Jesus Lozano, Manuel Martinez, Patricia Arroyo, Daniel Martin-Vertedor
Summary: The sterilization process of Californian-style black olives influences the phenol content, acrylamide synthesis, and volatile compounds. Different olive cultivars show varying levels of phenolic compounds and acrylamide content after sterilization. Acrylamide content is highly correlated with volatile compounds and can be quantified indirectly using an E-nose combined with Partial Least Square analysis.
Article
Food Science & Technology
M. Brenes, P. Garcia-Serrano, M. Brenes-Alvarez, E. Medina, P. Garcia-Garcia, C. Romero
Summary: The study aimed to develop a new dehydrated black table olive product. Through alkali treatment, preservation in brine, and dehydration at an appropriate temperature, an acceptable product was successfully prepared.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Physical
Songliang Liu, Lin Cui, Shuli Yin, Hang Ren, Ziqiang Wang, You Xu, Xiaonian Li, Liang Wang, Hongjing Wang
Summary: This study reports the synthesis of porous-rich Pd/CuO nano-olives with heterointerfaces for efficient electrochemical nitrite reduction reaction (NO2-RR) to synthesize NH3. The porous structure provides abundant channels for molecular permeation and increases the accessible active sites, while the heterointerfaces adjust the electronic structure and optimize the adsorption for improved performance.
APPLIED CATALYSIS B-ENVIRONMENTAL
(2022)
Article
Food Science & Technology
Maria Alessia Schouten, Agnese Santanatoglia, Simone Angeloni, Massimo Ricciutelli, Laura Acquaticci, Giovanni Caprioli, Sauro Vittori, Santina Romani
Summary: This study examined the impact of adding various ingredients to biscuits on the concentration of acrylamide (AA). The results showed that certain ingredients increased the AA levels in both sweet and savory biscuits, highlighting the need for further research in reducing AA content in bakery products.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Antonio de Castro, Antonio Higinio Sanchez, Amparo Cortes-Delgado, Antonio Lopez-Lopez, Alfredo Montano
Article
Food Science & Technology
A. Lopez-Lopez, A. H. Sanchez-Gomez, A. Montano, A. Cortes-Delgado, A. Garrido-Fernandez
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
Antonio Lopez-Lopez, Antonio Higinio Sanchez-Gomez, Alfredo Montano, Amparo Cortes-Delgado, Antonio Garrido-Fernandez
Article
Food Science & Technology
Antonio Higinio Sanchez, Antonio Lopez-Lopez, Amparo Cortes-Delgado, Antonio de Castro, Alfredo Montano
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Food Science & Technology
Pedro Garcia-Serrano, Concepcion Romero, Antonio de Castro, Pedro Garcia-Garcia, Alfredo Montano, Eduardo Medina, Manuel Brenes
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Article
Environmental Sciences
Pedro Garcia-Serrano, Berta de los Santos, Antonio H. Sanchez, Concepcion Romero, Ana Aguado, Pedro Garcia-Garcia, Manuel Brenes
SCIENCE OF THE TOTAL ENVIRONMENT
(2020)
Article
Chemistry, Applied
Concepcion Romero, Manuel Brenes, Pedro Garcia-Serrano, Alfredo Montano, Eduardo Medina, Pedro Garcia-Garcia
Summary: Studies have shown that preserving ripe olives in acid medium requires packaging in airtight containers to prevent oxygen diffusion and softening of the fruit. The addition of calcium is necessary to maintain the firmness of the olives.
Article
Food Science & Technology
Alfredo Montano, Amparo Cortes-Delgado, Antonio Lopez-Lopez, Antonio Higinio Sanchez
Summary: Thermal treatment of pasteurisation is widely used for stabilizing packed green table olives. This study focused on the impact of pasteurisation on the composition of volatile compounds in Spanish-style green table olives, finding that pasteurisation treatments led to increases in ethyl and methyl esters as well as volatile compounds from various chemical reactions. Significant differences between samples treated with P1 and P2 were observed for certain volatile compounds in olive juice.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Alfredo Montano, Amparo Cortes-Delgado, Antonio Higinio Sanchez, Jose Luis Ruiz-Barba
Summary: The study investigated the production of volatile compounds in naturally fermented green table olives and identified five major yeast strains. Among them, C. adriatica NC168.4 showed the best aromatic profile and may be a solid candidate for a novel starter culture to enhance the organoleptic properties of naturally fermented green table olives.
Article
Food Science & Technology
Antonio de Castro, Jose L. Ruiz-Barba, Concepcion Romero, Antonio H. Sanchez, Pedro Garcia, Manuel Brenes
Summary: Gas pocket defect causes significant losses to Spanish-style green table olive processors. The microorganism Celerinatantimonas has been identified as the most likely cause of gas pocket formation, as it produces gaseous compounds that break the flesh and/or epidermis of olive fruits.
Article
Food Science & Technology
Jose L. Ruiz-Barba, Antonio de Castro, Concepcion Romero, Antonio H. Sanchez, Pedro Garcia, Manuel Brenes
Summary: The defect of gas pocket formation leads to substantial losses of yield and quality of Spanish-style green olives worldwide. This study investigates the influence of several factors on the growth of Celerinatantimonas, both in synthetic media as well as in olive brines.
Article
Chemistry, Applied
C. Romero, P. Garcia-Garcia, A. H. Sanchez, M. Brenes
Summary: Vacuum impregnation can increase the weight of table olives, especially the Manzanilla cultivar. However, the weight gain is smaller for Hojiblanca olives. The use of calcium chloride is recommended to maintain the firmness of the olives.
Article
Food Science & Technology
Jose Luis Ruiz-Barba, Antonio Higinio Sanchez, Antonio Lopez-Lopez, Amparo Cortes-Delgado, Alfredo Montano
Summary: Microbial and biochemical changes in the brine during the spontaneous fermentation of Gordal, Hojiblanca, and Manzanilla olive cultivars were studied. The fermentation of Gordal brines was mainly driven by lactic acid bacteria and yeasts, while Hojiblanca and Manzanilla brines were fermented by halophilic Gram-negative bacteria and yeasts. Gordal olives showed superior quality in terms of product safety, volatile compounds, bitter phenolics, and color parameters compared to Hojiblanca and Manzanilla olives.
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.