Article
Food Science & Technology
Nattha Pansai, Preeyabhorn Detarun, Achara Chinnaworn, Pasuree Sangsupawanich, Santad Wichienchot
Summary: Dragon fruit oligosaccharides (DFO) have positive effects on the immune system and gut microbiota balance. In a clinical trial, it was found that 4 g/day of DFO increased IgA level, while 8 g/day promoted the growth of beneficial bacteria and decreased harmful bacteria. The study also revealed significant correlations between specific gut microbes and nutrient intake.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Karina L. Rios-Rios, Winnie Dejonghe, Karolien Vanbroekhoven, Harivony Rakotoarivonina, Caroline Remond
Summary: The enzymatic production of xylo-oligosaccharides from destarched wheat bran was studied, and the fractions produced were found to stimulate the growth of specific gut bacteria, suggesting their potential as prebiotics.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Food Science & Technology
Ngoc Lieu Le
Summary: The extraction of bioactive or functional compounds from dragon fruit peels is a current research trend, which can not only reduce waste disposal burden, but also meet the increasing demand for health-beneficial plant-based products from the public.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Suraiami Mustar, Nurliayana Ibrahim
Summary: Honey bees and honey have the potential to be a source of probiotics and prebiotics, but more research is needed. Further study may help in developing honey bees and honey as potential sources of probiotics and prebiotics.
Review
Horticulture
Miao Huang, Jin Zhao
Summary: Pitaya fruit has high value, but is prone to damage and decay after harvest. Various preservation technologies have been developed to extend the shelf life of pitaya. Future research should consider the combined application of multiple technologies to improve its preservation.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Maria Angelica F. Pereira, Karina Cesca, Patricia Poletto, Debora de Oliveira
Summary: Banana peel is a source of polysaccharides that can be converted into oligomers with important technical, functional, and biological activities. Studies have shown that pectin and cellulose oligosaccharides from banana peel may have potential prebiotic activity. Technologies for fractionation and extraction of polysaccharides can be used to explore the production of functional oligosaccharides from banana peel.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Humeyra Ispirli, Michael J. Bowman, Christopher D. Skory, Enes Dertli
Summary: The cellobiose-derived oligosaccharides produced from acceptor reactions with glucansucrase E81 were found to resist digestion in vitro and promote the growth of Bifidobacteria. Additionally, a mild level of proliferation was observed for Lactobacilli, indicating the prebiotic potential of cellobiose-derived oligosaccharides.
Article
Nutrition & Dietetics
Alex Cheok, Yifan Xu, Zicheng Zhang, Paul W. Caton, Ana Rodriguez-Mateos
Summary: This study found that consuming dragon fruit in achievable amounts can improve vascular function, including endothelial function and arterial stiffness, in healthy individuals.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Maria F. Bambace, Maria Alvarez, Maria R. Moreira
Summary: The study evaluated the potential use of fresh blueberries as carriers of Lacticaseibacillus casei and Bifidobacterium animalis, finding that prebiotic enrichment helped maintain probiotic viability and protect fruit quality. Both probiotics exhibited biocontrol effects on harmful bacteria, and the application of prebiotic coatings maintained the quality of blueberries enriched with bifidobacteria for 14 days at 5 degrees Celsius. This development of functional blueberries coated with prebiotic-probiotic mixtures provides a novel and healthy alternative to meet consumer demand.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Humeyra Ispirli, Enes Dertli
Summary: Bioactive oligosaccharides, including lactose derivative hetero-oligosaccharides produced by glucansucrase E81 with whey, were synthesized and analyzed using TLC, NMR, and LC-MS methods. The synthesized oligosaccharides showed prebiotic effects on certain probiotic strains, while inhibiting the growth of pathogenic strains. These findings suggest the potential of glucansucrases in producing functional oligosaccharides from various sources, including waste materials.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Laura Freitas, Rita Simoes, Isabel Miranda, Fatima Peres, Suzana Ferreira-Dias
Summary: The aim of this study was to evaluate the potential use of extracted olive pomaces to produce bioactive oligosaccharides. The hydrothermal treatment conditions were found to affect the sugar and oligosaccharide yields from olive pomace.
Article
Chemistry, Applied
Yi Lei, Yanlin Zhang, Qi Wang, Baodong Zheng, Song Miao, Xu Lu
Summary: In this study, lotus seed oligosaccharides (LOSs) were isolated and characterized. The LOSs were found to promote the growth of Lactobacillus acidophilus.
Article
Chemistry, Applied
Meng-yuan Zhang, Jun Cai
Summary: Red dragon fruit peel is a pectin-rich waste that has the potential to be used as a prebiotic. The extraction method used affects the structure and prebiotic function of the pectin. Citric acid extraction results in a high proportion of Rhamnogalacturonan-I (RG-I) and more side-chains of Rhamnogalacturonan-I, which significantly promote bacterial proliferation.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Erika Bujna, Gabriella Styevko, Peter Laskawy, Judit Rezessy-Szabo, Vuong D Nguyen, Anh M T Tran, Linh Ta Phuong, Csilla Farkas, Vijai Kumar Gupta, Quang D. Nguyen
Summary: The study focused on producing oligosaccharides with prebiotic potential using enzyme preparation from Bifidobacterium, showing high hydrolase activities and transglycosylation activities. Results indicated that new types of galacto-and glucooligosaccharides with high prebiotic potentials were synthesized, which could be utilized by probiotic Bifidobacterium strains.
Review
Chemistry, Applied
Santosh Kumar Bose, Prianka Howlader, Wenxia Wang, Heng Yin
Summary: The lack of proper postharvest management of fruits leads to economic losses, poverty, hunger, and malnutrition. To address postharvest losses, various technologies and chemical treatments are used globally, but some may pose risks to human health and the environment. Recently, oligosaccharides have gained attention for their health benefits and potential applications in agriculture, showing promising results in improving postharvest preservation of fruits by maintaining antioxidant activity and delaying cell wall degradation through hormone regulation. This review provides insights into the preservation effects of different oligosaccharides on fruits and offers future research directions for enhancing postharvest preservation.
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.