Article
Horticulture
Selma Mlinaric, Antonija Piskor, Anja Melnjak, Alma Mikuska, Martina Srajer Gajdosik, Lidija Begovic
Summary: Microgreens, particularly radish microgreens, exhibit higher concentrations of active compounds compared to mature vegetables and seeds. The production and shelf life of microgreens are affected by LED light sources and the cultivar of the vegetable. Storage at a low temperature and darkness slows down metabolic reactions and helps preserve antioxidant activity.
Article
Plant Sciences
Sanja Fabek Uher, Sanja Radman, Nevena Opacic, Mia Dujmovic, Bozidar Benko, Denis Lagundzija, Valent Mijic, Lucija Prsa, Srdan Babac, Jana Sic Zlabur
Summary: Microgreens are young plants of various vegetables, medicinal and aromatic plants, cereals, and edible wild plants that were first used for decoration in nouvelle cuisine due to their attractive appearance and strong flavor. They have gained popularity in the market due to their high nutritional value. Commercial production is shifting to hydroponic systems because of their advantages in plant growth and biomass production, earlier harvesting, and increased yield and chemical composition.
Article
Chemistry, Applied
Anuj Niroula, Namita Amgain, K. C. Rashmi, Samikshya Adhikari, Jyoti Acharya
Summary: The study aimed to evaluate the effects of deetiolation on barley and wheat microgreens after cultivation in dark, showing that prolonged etiolation can enhance certain phytochemicals content but reduce overall antioxidant capacities.
Article
Biochemistry & Molecular Biology
Sylvia Maina, Da Hye Ryu, Jwa Yeong Cho, Da Seul Jung, Jai-Eok Park, Chu Won Nho, Gaymary Bakari, Gerald Misinzo, Je Hyeong Jung, Seung-Hoon Yang, Ho-Youn Kim
Summary: The study evaluated the effects of salt treatment and different light wavelengths on glucosinolates and phenolic compounds in Brassica carinata microgreens. The results showed that salt treatment and specific light conditions can enhance antioxidant activities, promote the accumulation of glucosinolates, and potentially treat and prevent oxidative stress and inflammatory disorders.
Article
Food Science & Technology
Jyoti Acharya, Sonila Gautam, Prakshya Neupane, Anuj Niroula
Summary: Beet microgreens have the potential to be a powerful natural antioxidant, as they can solely fulfill the recommended daily intake of ascorbic acid. The study found significant variations in physicochemical composition during the growth period, with high correlations observed among all investigated parameters.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2021)
Article
Food Science & Technology
Sidonia Martinez, Carlota Fuentes, Javier Carballo
Summary: The sweet chestnut fruit is of great importance in southern European countries due to its economic, environmental, and health benefits. This study investigated the antioxidant activity and chemical composition of different varieties of chestnuts grown in various regions of northwest Spain, and found that climate and geographic factors significantly affect the quality and potential of chestnuts.
Article
Agronomy
Ajeet Singh Dhaka, Harsh Kumar Dikshit, Gyan P. Mishra, Mechiya Tomuilim Tontang, Nand Lal Meena, Ranjeet Ranjan Kumar, S. V. Ramesh, Sneh Narwal, Muraleedhar Aski, Vinutha Thimmegowda, Sanjeev Gupta, Ramakrishnan M. Nair, Shelly Praveen
Summary: This study investigated the growth conditions and nutritional profiles of six crops as microgreens. The findings showed that microgreens have valuable nutritional elements and diverse health benefits. Red cabbage and pearl-millet microgreens contained higher phenolics, while red radish and pearl-millet microgreens had higher anthocyanin content. Pearl-millet microgreens had the highest dietary fiber content.
Article
Plant Sciences
Shimeles Tilahun, Min Woo Baek, Ki-Seok An, Han Ryul Choi, Jong Hwan Lee, Jin Sung Hong, Cheon Soon Jeong
Summary: Growing radish microgreens without substrate in a vertical multilayered growing unit using only water can improve yield and nutritional quality. 'Asia purple' and 'Koregon red' were found to be the best cultivars in terms of nutritional quality.
FRONTIERS IN PLANT SCIENCE
(2023)
Article
Plant Sciences
Kalliopi Kadoglidou, Maria Irakli, Anastasia Boutsika, Ifigeneia Mellidou, Nikolas Maninis, Eirini Sarrou, Vasiliki Georgiadou, Nikolaos Tourvas, Nikos Krigas, Theodoros Moysiadis, Katerina Grigoriadou, Eleni Maloupa, Aliki Xanthopoulou, Ioannis Ganopoulos
Summary: The traditionally edible aerial parts of rock samphire could be a valuable functional food or feed ingredient due to their high antioxidant capacity, ascorbic acid content, and rich content in secondary metabolites such as phenolics and flavonoids. This study evaluated eighteen genotypes from different regions of Greece regarding their phytochemical contents and antioxidant capacity, and also characterized the molecular aspects of native Greek C. maritimum genotypes. The results showed great variation among genotypes in terms of antioxidant capacity and phytochemical content, and low genetic diversity between populations.
Article
Agriculture, Multidisciplinary
Cheng-Chun Lai, Hong Pan, Jing Zhang, Qi Wang, Qiu-Xia Que, Ruo Pan, Zhong-Xiong Lai, Gong-Ti Lai
Summary: This study investigated the effects of different light qualities on the growth of red callus, accumulation of phenolic compounds, and total antioxidant capacity in spine grape. Blue and purple light increased red coloration in the callus, while yellow light promoted the greatest callus proliferation. White, blue, and purple light induced increased anthocyanin accumulation. Mixed-wavelength light was beneficial for flavonoid accumulation. Blue and purple light facilitated the accumulation of proanthocyanidins. The total antioxidant capacity of the callus cultures varied significantly depending on the light quality. These findings provide evidence for using abiotic elicitors to stimulate callus growth and enhance the accumulation of phenolic compounds in the red callus of spine grape.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Marcin Kidon, Guruprasath Narasimhan
Summary: This study evaluated the effect of enzymatic combined with ultrasound treatment on the bioactive compounds and quality parameters of black, red, and white currant juices. The results showed that ultrasound treatment significantly increased the antioxidant capacity and total phenolic content of the juice, while having no effect on individual phenolic compounds and ascorbic acid content. The color of the juice remained unchanged. Overall, enzymatic combined with ultrasound treatment improved some parameters of the juice obtained.
Article
Horticulture
Annia Gonzalez Rivero, Anna J. Keutgen, Elke Pawelzik
Summary: Tomatoes are widely consumed vegetables that are rich in antioxidants. Processing tomato products through heating can increase the content of lycopene and total phenolics, thus enhancing their antioxidant capacity. Cultivars 'Vyta' and 'Cima' are suitable for industrial purposes due to their high dry matter content and biological value. Fresh tomatoes are the best source of antioxidants, followed by tomato puree, regardless of the cultivar.
Article
Plant Sciences
Stefania Toscano, Valeria Cavallaro, Antonio Ferrante, Daniela Romano, Cristina Patane
Summary: The study found that for both species of microgreens, blue LED lights significantly increased fresh weight and chlorophyll a content, while red LED lights had a detrimental effect on polyphenol content.
Article
Food Science & Technology
Bharati Bhagat, Snehasis Chakraborty
Summary: This study investigated the pasteurization condition of pomegranate juice using pulsed light treatment and achieved a significant reduction in microorganisms. Pulsed light treatment at the equivalent lethality as thermal treatment retained more nutrients while ensuring enzyme activity and microbial safety.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Seom Lee, Chang Ha Park, Jin Kyung Kim, Kyungmin Ahn, Haejin Kwon, Jae Kwang Kim, Sang Un Park, Hyeon Ji Yeo
Summary: This study found that white LEDs are suitable for carotenoid production, while blue LEDs are efficient in increasing the accumulation of phenolics and their biological activities in kale microgreens.
Article
Food Science & Technology
Zhuohong Xie, Marsha Sintara, Tony Chang, Boxin Ou
FOOD SCIENCE & NUTRITION
(2015)
Article
Chemistry, Applied
Zhuohong Xie, Tracy Mui, Marsha Sintara, Boxin Ou, Jodee Johnson, YiFang Chu, Marianne O'shea, Prabhakar Kasturi, Yumin Chen
Article
Agriculture, Multidisciplinary
Peter F. Scholl, Marti Mamula Bergana, Betsy Jean Yakes, Zhuohong Xie, Steven Zbylut, Gerard Downey, Magdi Mossoba, Joseph Jablonski, Robert Magaletta, Stephen E. Holroyd, Martin Buehler, Jianwei Qin, William Hurst, Joseph H. LaPointe, Dean Roberts, Carol Zrybko, Andrew Mackey, Jason D. Holton, Greg A. Israelson, Anitra Payne, Moon S. Kim, Kuanglin Chao, Jeffrey C. Moore
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2017)
Article
Agriculture, Multidisciplinary
James Harnly, Marti Mamula Bergana, Kristie M. Adams, Zhuohong Xie, Jeffrey C. Moore
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Chemistry, Applied
Wei Yan, Yuge Niu, Junli Lv, Zhuohong Xie, Lei Jin, Wenbing Yao, Xiangdong Gao, Liangli (Lucy) Yu
CARBOHYDRATE POLYMERS
(2013)
Article
Biochemistry & Molecular Biology
Wei Liu, Jiajia Wang, Zhenzhen Zhang, Jinnan Xu, Zhuohong Xie, Margaret Slavin, Xiangdong Gao
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2014)
Article
Food Science & Technology
Yuge Niu, Boyan Gao, Margaret Slavin, Xiaowei Zhang, Fei Yang, Jinsong Bao, Haiming Shi, Zhuohong Xie, Liangli (Lucy) Yu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2013)
Article
Chemistry, Applied
Marti Mamula Bergana, Kristie M. Adams, James Harnly, Jeffrey C. Moore, Zhuohong Xie
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2019)
Article
Agriculture, Multidisciplinary
Boyan Gao, Stephen E. Holroyd, Jeffrey C. Moore, Kristie Laurvick, Steven M. Gendel, Zhuohong Xie
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Meeting Abstract
Chemistry, Multidisciplinary
Sneh Bhandari, Zhuohong Xie
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2019)
Meeting Abstract
Chemistry, Multidisciplinary
Peter Scholl, Marti Bergana, Betsy Yakes, Zhuohong Xie, Steven Zbylut, Gerard Downey, Magdi Mossoba, Joseph Jablonski, Sanjeewa Karunathilaka, Luke Ackerman, Robert Magaletta, Stephen Holroyd, Martin Buehler, Jianwei Qin, William Hurst, Joseph LaPointe, Dean Roberts, Carol Zrybko, Andrew Mackey, Jason Holton, Greg Israelson, Anitra Payne, Boyan Gao, Moon Kim, Kuanglin Chao, Jeffrey Moore
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2017)
Meeting Abstract
Chemistry, Multidisciplinary
Sneh Bhandari, Mark Germani, Zhuohong Xie
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2017)
Meeting Abstract
Chemistry, Multidisciplinary
Zhuohong Xie, Jeffrey Moore
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
(2017)
Article
Nutrition & Dietetics
Haiqiu Huang, Zhuohong Xie, Wallace Yokoyama, Liangli Yu, Thomas T. Y. Wang
JOURNAL OF NUTRITIONAL SCIENCE
(2016)
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.