Article
Biochemistry & Molecular Biology
Eleomar de O. Pires Jr, Eliana Pereira, Carla Pereira, Maria Ines Dias, Ricardo C. Calhelha, Ana Ciric, Marina Sokovic, Gustavo Hassemer, Carolina Castilho Garcia, Cristina Caleja, Lillian Barros, Isabel C. F. R. Ferreira
Summary: The flowers of Impatiens walleriana, with their attractive colors, have sparked interest in the food industry as a potential natural source of coloring ingredients. This study focused on the chemical and bioactive characterization of pink and orange flowers of I. walleriana, revealing significant amounts of phenolic compounds and various bioactivities. Despite the orange variety having a wider variety of phenolic compounds, the total amount was lower than the pink variety, making the flowers of I. walleriana a promising resource for the food industry to explore.
Article
Biochemistry & Molecular Biology
Joshua Khumlianlal, K. Chandradev Sharma, Leichombam Mohindro Singh, Pulok K. Mukherjee, Sarangthem Indira
Summary: The mushroom is a significant source of nutrition for rural tribal populations in Manipur. This study examines the nutritional profile and antioxidant activity of three wild edible mushrooms consumed by these populations. The mushrooms were found to have high protein and vitamin C content, with Ramaria thindii J470 exhibiting the highest antioxidant activity.
Review
Biochemistry & Molecular Biology
Mehreen Zeb, Chow H. Lee
Summary: This review compiles studies on the bioprospecting of North American mushrooms published up to September 2020, showing that mushrooms native to North America are indeed a good source for drug discovery, with many bioactive compounds that have not been previously reported.
Review
Biochemistry & Molecular Biology
Prasenjit Maity, Ipsita K. Sen, Indranil Chakraborty, Soumitra Mondal, Harekrishna Bar, Sunil K. Bhanja, Soumitra Mandal, Gajendra Nath Maity
Summary: Mushroom polysaccharides have immunomodulating, antimicrobial, antioxidant, anticancer, and antitumor properties, and their mechanism of action is to stimulate immune responses. Research on the structure and biological properties of mushroom polysaccharides is of potential significance for the development of therapeutic materials.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Biochemistry & Molecular Biology
Dorota Gumul, Joanna Oracz, Stanislaw Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk
Summary: Edible insects are a new and functional source of nutrients that can help combat nutritional deficiency problems. This study evaluated the antioxidant potential and bioactive compounds of nut bars with the addition of three different edible insects. The results showed that adding 30% insect flour significantly increased antioxidant activity and the content of certain bioactive compounds, such as 2,5-dihydrobenzoic acid and chlorogenic acid. Additionally, the addition of insect flours enriched the bars with valuable phytosterols and resulted in sensory attribute changes.
Article
Horticulture
Halil Ibrahim Ozturk, Hazel Nas, Melek Ekinci, Metin Turan, Sezai Ercisli, Haluk Kemal Narmanlioglu, Ertan Yildirim, Amine Assouguem, Rafa Almeer, Amany A. Sayed, Ilaria Peluso
Summary: This study evaluated the antioxidant activities, phenolic compounds, and hormone contents of 12 species of edible wild plants consumed by the local people in the Ergan Mountain region of Turkey. Results showed that Polygonum cognatum and Malva neglecta had higher antioxidant enzyme activity, phenolic compounds, and hormone content compared to other species. The findings suggest that these wild vegetables are a valuable source of natural antioxidants and should be further investigated for their potential as functional foods.
Article
Chemistry, Applied
Debora Goncalves Bortolini, Lillian Barros, Giselle Maria Maciel, Tatiane Brugnari, Tatiani Andressa Modkovski, Mariana Millan Fachi, Roberto Pontarolo, Jose Pinela, Isabel C. F. R. Ferreira, Charles Windson Isidoro Haminiuk
Summary: This study evaluated the effects of simulated gastrointestinal digestion (SGD) on rose and nasturtium flower extracts. The results showed significant changes in phenolic compounds after SGD, which increased antioxidant activity and changed antimicrobial effects of the extracts.
Review
Food Science & Technology
Ashaimaa Y. Moussa, Shaimaa Fayez, Hang Xiao, Baojun Xu
Summary: This study reviewed 156 compounds and over 100 edible mushroom extracts with antibacterial, antifungal, or biofilm inhibiting activities over the past seven years. The research indicates broad-spectrum activities of these compounds and extracts against Gram-negative bacteria, Gram-positive bacteria, fungi, and biofilm inhibition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Antonio Raffo, Irene Baiamonte, Laura De Benedetti, Elisabetta Lupotto, Ilaria Marchioni, Nicoletta Nardo, Claudio Cervelli
Summary: This study characterized 95 rosemary genotypes collected from different geographical areas in Italy and found three main groups of populations based on their chemical profiles. The clustering of populations was consistent with their geographic origin and previous genetic characterizations. Correlation analysis revealed a relationship between the levels of the antioxidant carnosic acid and the aroma compound verbenone. These findings have implications for breeding programs and the development of rosemary products with improved flavor quality and functional properties.
Article
Biochemistry & Molecular Biology
Katarzyna Kala, Wojciech Pajak, Katarzyna Sulkowska-Ziaja, Agata Krakowska, Jan Lazur, Maciej Fidurski, Krystian Marzec, Piotr Zieba, Agata Fijalkowska, Agnieszka Szewczyk, Bozena Muszynska
Summary: This study evaluated the chemical composition of Hypsizygus marmoreus fruiting bodies, mycelium, and in vitro cultures, and found that H. marmoreus mycelium is a good source of indole compounds, bioelements, glucans, and lovastatin. In vitro cultures enriched with zinc and magnesium salts showed increased levels of certain compounds, including 5-methyltryptamine, melatonin, protocatechuic acid, sterols, and total glucans.
Article
Biochemistry & Molecular Biology
Maria del Carmen Razola-Diaz, Maria Jose Aznar-Ramos, Vito Verardo, Sonia Melgar-Locatelli, Estela Castilla-Ortega, Celia Rodriguez-Perez
Summary: This study aimed to evaluate the nutritional composition, bioactive compounds, and antioxidant activity of different cocoas from various origins. The results showed that non-alkalized cocoas had higher phenolic and procyanidin contents and antioxidant activity compared to alkalized cocoas. The cocoa from Peru was found to be the best candidate in terms of bioactive compounds. Further research is needed to assess its effects on brain plasticity and cognitive function.
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Chemistry, Applied
Katarzyna Kala, Agata Krakowska, Agnieszka Szewczyk, Beata Ostachowicz, Kornelia Szczurek, Agata Fijalkowska, Bozena Muszynska
Summary: This study examined the release of bioelements and phenolic compounds from edible mushrooms enriched with zinc, selenium, and L-phenylalanine, both individually and in combination, through a simulated human gastrointestinal digestion method. The results indicated that mycelium of Lentinula edodes showed the best health-promoting properties, with significant increases in the synthesis of p-hydroxybenzoic and protocatechuic acid when a mixture was added. Additionally, enriched Agaricus bisporus mycelium had the highest extraction amounts of selenium and zinc.
Article
Food Science & Technology
Maximiliano Rugolo, Rafael Mascoloti Sprea, Maria Ines Dias, Tania C. S. P. Pires, Mikel Anibarro-Ortega, Carolina Barroetavena, Cristina Caleja, Lillian Barros
Summary: This study analyzed the nutritional and nutraceutical composition of 17 wild edible mushroom (WEM) species in the Nothofagus forests of the Andean Patagonian region. The results showed variations in the macronutrient contents, antioxidant capacity, and antimicrobial activity among the different mushroom species. The extracts of Ramaria demonstrated the highest antioxidant capacity. These findings are important for promoting the sustainable use of WEMs and incorporating them into functional diets and mycogastronomy linked to tourism development.
Review
Food Science & Technology
Josias Martins dos Anjos Cruz, Renilto Frota Correa, Carlos Victor Lamarao, Valdely Ferreira Kinupp, Edgar Aparecido Sanches, Pedro Henrique Campelo, Jaqueline de Araujo Bezerra
Summary: This review compiled the main reports of the past 5 years on Ficus spp. fruits, focusing on their chemistry, properties, and applications. These fruits, belonging to the Moraceae family, were found to contain phenolic acids, quercetin, and cyanidin derivatives. They demonstrated antioxidant and antimicrobial activities, as well as other functional properties beneficial to consumer health. Therefore, these fruits can be utilized by the food industry to develop new products with high added value and serve as a source of bioactive compounds.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Bianca R. Albuquerque, Jose Pinela, Maria Ines Dias, Carla Pereira, Jovana Petrovic, Marina Sokovic, Ricardo C. Calhelha, M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Lillian Barros
Summary: This study characterized the chemical constituents and bioactive properties of rambutan peel. Heat-/ultrasound-assisted extractions of anthocyanins were optimized. The peel extract exhibited antioxidant, antibacterial, and antifungal activities, and had no cytotoxicity. Heat-assisted extraction was found to be more effective in recovering anthocyanins compared to ultrasound-assisted extraction.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Volkan Aylanc, Samar Larbi, Ricardo Calhelha, Lillian Barros, Feriel Rezouga, Maria Shantal Rodriguez-Flores, Maria Carmen Seijo, Asmae El Ghouizi, Badiaa Lyoussi, Soraia I. Falcao, Miguel Vilas-Boas
Summary: Bee pollen is a natural source of bioactive components, such as phenolic compounds, with pharmaceutical and nutritional properties. The study evaluated the contents of bioactive compounds in mono- and polyfloral bee pollen samples, and linked them to antioxidant and antitumor activity. The results showed that the botanical origin of bee pollen greatly influenced its phenolic and flavonoid contents, as well as its antioxidant and antitumor activity. The study emphasized the potential of bee pollen for future health-promoting formulations.
Review
Biochemistry & Molecular Biology
Adriana K. Molina, Rubia C. G. Correa, Miguel A. Prieto, Carla Pereira, Lillian Barros
Summary: Color in food has various effects on consumers, including quality, freshness, and nutrient content. The use of food additives, such as natural dyes, is increasingly important due to regulatory pressure, toxicity concerns of synthetic colors, and market trends focusing on healthy and organic products. The demand for natural pigments drives the food industry to improve extraction techniques and study stability processes to meet consumer needs.
Article
Biochemistry & Molecular Biology
Tamires Barlati Vieira da Silva, Maria Ines Dias, Carla Pereira, Filipa Mandim, Marija Ivanov, Marina Sokovic, Isabel C. F. R. Ferreira, Lillian Barros, Flavio Augusto Vicente Seixas, Adelar Bracht, Rosane Marina Peralta
Summary: Kenyan purple tea is a variety of green tea plant exclusive to Kenya, known for its purple color and high content of anthocyanin polyphenols. This study aimed to identify and quantify the major anthocyanin polyphenols in the purple tea leaves and test its ability to inhibit triglyceride absorption. The results showed that the purple tea extract had strong inhibitory effects on pancreatic lipase and triglyceride digestion, suggesting that regular consumption of Kenyan purple tea may be beneficial for obesity control.
Article
Biochemistry & Molecular Biology
Mihai Babota, Oleg Frumuzachi, Alexandru Nicolescu, Maria Ines Dias, Jose Pinela, Lillian Barros, Mikel Anibarro-Ortega, Dejan Stojkovic, Tamara Carevic, Andrei Mocan, Victor Lopez, Gianina Crisan
Summary: This study analyzed the phenolic composition, antioxidant, enzyme-inhibitory, and antimicrobial activity of hydroethanolic extracts from five Romanian wild thyme species. High rosmarinic acid contents were quantified in all species, and all species showed strong antioxidant potential and moderate anti-enzymatic effects.
Article
Microbiology
Daniela Calheiros, Maria Ines Dias, Ricardo C. Calhelha, Lillian Barros, Isabel C. F. R. Ferreira, Chantal Fernandes, Teresa Goncalves
Summary: Coffee grounds, a waste product generated from coffee, have been found to possess antifungal activity against various skin fungal agents. The extracts from both caffeinated and decaffeinated coffee capsules showed antifungal activity against certain fungi and inhibited the synthesis of specific components in fungal cell membranes and cell walls. These extracts also exhibited cytotoxicity against tumor cell lines. The presence of phenolic compounds in the extracts further confirmed their antifungal properties. Overall, this research highlights the potential of using spent coffee grounds to develop novel antifungal formulations for skin or mucosal fungal infections.
Article
Chemistry, Multidisciplinary
Rodrigo Sadao Inumaro, Rhaira Fernanda Ayoub Casalvara, Rubia Carvalho Gomes Correa, Lillian Barros, Carla Pereira, Ricardo M. Calhelha, Sandrina A. Heleno, Tatiana Colombo Pimentel, Jose Eduardo Goncalves, Lucio Cardozo-Filho
Summary: This study aimed to determine the best extraction parameters for supercritical fluid-assisted extraction of hop cone residue. The extracts showed inhibitory action towards certain bacteria and were safe for food and pharmacological applications. Lower temperatures, pressures, and ethanol percentages resulted in higher concentrations of certain compounds and higher antioxidant activity in cell-based assays, while higher ethanol percentages resulted in higher concentrations of other compounds and increased antioxidant activity in chemical systems. The hop cone residue can be upcycled into multifunctional ingredients for the food and pharmacological industries. Using 40 degrees C, 10 MPa, and 5 or 10% ethanol percentage as process parameters is advisable.
JOURNAL OF CO2 UTILIZATION
(2023)
Article
Microbiology
Joana Madureira, Sara Goncalves, Celestino Santos-Buelga, Fernanda M. A. Margaca, Isabel C. F. R. Ferreira, Lillian Barros, Sandra Cabo Verde
Summary: The study aimed to evaluate the natural microbiota of packed fresh-cut apples during refrigerated storage. Two different films, a biodegradable (PLA) film and a conventional commercial one (OPP) were tested for packaging. Two antioxidants, a natural olive pomace extract and commercially used ascorbic acid, were applied. Results showed lower bacteria counts in samples with olive pomace extract and PLA films compared to those with ascorbic acid and OPP films after 5 and 12 days of storage. The use of natural extracts as additives in fruits could delay the growth of mesophilic bacteria.
Article
Plant Sciences
Anyse P. Essoh, Gustavo Capatti Cassiano, Filipa Mandim, Lillian Barros, Isildo Gomes, Marcia Melo Medeiros, Monica Moura, Pedro Vitor Lemos Cravo, Maria M. Romeiras
Summary: This study investigated the in vitro antiplasmodial activities of four native plants from Cabo Verde. The results showed that the ethanolic extract of Artemisia gorgonum and infusions of Tamarix senegalensis exhibited high antiplasmodial activities without cytotoxicity. Lavandula rotundifolia and Sideroxylon marginatum extracts showed moderate activities. The findings support the traditional use of these plants against malaria and suggest their potential as future antimalarials.
Review
Chemistry, Applied
Filipa Mandim, Celestino Santos-Buelga, Isabel C. F. R. Ferreira, Spyridon A. Petropoulos, Lillian Barros
Summary: Cynara cardunculus L. var. altilis DC. belongs to the Asteraceae family and is widely used due to its rich chemical composition. Its flowers contain aspartic proteases used in gourmet cheese production, while leaves contain cynaropicrin and stems contain hydroxycinnamic acids. These compounds have diverse bioactive properties and can be applied in various industrial sectors. Cardoon has been identified as a competitive energy crop, offering economic recovery and development opportunities in rural Mediterranean areas. This article reviews the chemical composition, bioactive properties, and industrial applications of cardoon.
Article
Chemistry, Applied
Erika N. Vega, Patricia Garcia-Herrera, Maria Ciudad-Mulero, Ma Ines Dias, M. Cruz Matallana-Gonzalez, Montana Camara, Javier Tardio, Maria Molina, Jose Pinela, Tania C. S. P. Pires, Lillian Barros, Virginia Fernandez-Ruiz, Patricia Morales
Summary: Wild edible fruits, neglected by commercial agriculture, have recently gained attention as a source of natural colorants and bioactive compounds. These fruits have been characterized for their anthocyanin profile, color parameters, and phenolic fraction. They show interesting antioxidant activity and potential as natural colorants for healthier food products.
Article
Chemistry, Applied
Julia C. Kessler, Vanessa Vieira, Isabel M. Martins, Yaidelin A. Manrique, Patricia Ferreira, Ricardo C. Calhelha, Andreia Afonso, Lillian Barros, Alirio E. Rodrigues, Madalena M. Dias
Summary: This study explores the potential of almond, hazelnut, and walnut extracts as food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were characterized and evaluated, and almond extract was identified as the most promising ingredient to increase the sensory value of food products.
Article
Agriculture, Multidisciplinary
Angela Liberal, Daiana Almeida, Angela Fernandes, Carla Pereira, Isabel C. F. R. Ferreira, Ana Maria Vivar-Quintana, Lillian Barros
Summary: The aim of this study was to evaluate the nutritional profiles and antioxidant potential of different lentil varieties, as well as the impact of cultivation type (conventional or organic) and variety on these parameters. The results showed that all the varieties analyzed are an excellent source of fiber and have good antioxidant capacity. Lentil variety has a greater influence on its nutritional composition than the type of cultivation.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Bianca R. Albuquerque, Tiane C. Finimundy, Jose Pinela, Tania C. S. P. Pires, Filipa Mandim, Josiana Vaz, Rubia C. G. Correa, Maria Beatriz P. P. Oliveira, Lillian Barros
Summary: This study aimed to determine the chemical composition and assess the bioactivities of the hydroethanolic extracts of different parts of Eugenia brasiliensis, a little explored Brazilian berry. The peel fraction showed the highest concentration of organic acids, vitamins, tannins, anthocyanins, and flavonoids, while the seed fraction had the highest content of monounsaturated fatty acids and hydrolysable tannins. The study also revealed that the residue of E. brasiliensis could serve as a good source of bioactive compounds, but further research is still needed to confirm its safety and understand the mechanisms behind its biological activities.
Article
Chemistry, Applied
Izamara de Oliveira, Antonios Chrysargyris, Tiane C. Finimundy, Marcio Carocho, Celestino Santos-Buelga, Ricardo C. Calhelha, Nikolaos Tzortzakis, Lillian Barros, Sandrina A. Heleno
Summary: In this study, pansy and viola edible flowers were grown hydroponically with varying levels of Mg and Mn. The effects of nutrient levels on plant growth and nutritional composition were investigated, and the chemical compounds and activities in the flowers were analyzed. The results showed that Mg enrichment had a negative impact on plant growth and mineral accumulation, but improved photosynthetic performance. The edible flowers contained significant amounts of protein, low levels of fat, and various sugar contents, and exhibited antioxidant, antimicrobial, cytotoxic, and anti-inflammatory properties. This research not only expands our understanding of Mg and Mn interaction, but also accelerates important advancements in sustainable agriculture and food health, promoting a healthier and more conscious future.
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.
