Article
Food Science & Technology
Giorgia Musto, Elisabetta Schiano, Fortuna Iannuzzo, Gian Carlo Tenore, Ettore Novellino, Mariano Stornaiuolo
Summary: Agri-food by-products contribute to pollution when disposed incorrectly, but can be recycled as alternative raw material for bioactive compound extraction. Safety assessment is crucial due to chemical complexity. In this study, two nutraceutical products obtained from food waste were evaluated for mutagenicity using the Ames and micronucleus test. Results show that the products are genotoxically safe up to specific doses, complying with safety regulations.
Article
Food Science & Technology
Daniel J. Garcia-Martinez, Maria Arroyo-Hernandez, Maria Posada-Ayala, Cruz Santos
Summary: Research shows that the concentration process of grape juice negatively affects the stability of polyphenols, resulting in a reduction in polyphenol content ranging from 54% to 71%, except for quercetin and catechin.
Article
Plant Sciences
Guillermo F. Padilla-Gonzalez, Esther Grosskopf, Nicholas J. Sadgrove, Monique S. J. Simmonds
Summary: Grape seeds are rich in flavan-3-ol compounds, especially B-type procyanidins and monomers such as catechin and epicatechin. This review provides an overview of the existing literature on grape seed chemistry, exploring the variations in chemistry, signs of adulteration, and factors influencing metabolite expression. The research suggests that the expression of these compounds is primarily influenced by genotype and environment.
Article
Biochemistry & Molecular Biology
Giovanna Baron, Giulio Ferrario, Cristina Marinello, Marina Carini, Paolo Morazzoni, Giancarlo Aldini
Summary: A detailed LC-MS analysis of red grape skin extracted with ethanol and water mixture identified various beneficial compounds. While the EtOH:H2O solvent was found to be the most efficient for overall polyphenol extraction, water extraction under heating conditions showed effectiveness for certain polyphenolic classes in terms of yield and anti-inflammatory activity.
Article
Food Science & Technology
Matteo Perra, Gianluigi Bacchetta, Aldo Muntoni, Giorgia De Gioannis, Ines Castangia, Hiba N. Rajha, Maria Letizia Manca, Maria Manconi
Summary: This review provides an outlook on the resources and products that can be obtained through the recovery of grape pomace, along with the analysis of chemical, physical, and biotechnological processes. Special attention is given to the manufacturing of high-value compounds and products, such as supplements, nutraceuticals, and cosmeceuticals. The review also updates the composition of grape pomace and analyzes its traditional fate, as well as discusses modern and green sustainable management approaches.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Ehsan Ranjbaran, Mansour Gholami, Martin Jensen
Summary: The influence of methyl jasmonate (MJ) preharvest treatment on polyphenols and antioxidant systems in Thompson Seedless table grape was investigated. High concentrations of MJ treatment increased the antioxidant activity and enzyme activity, and also influenced the levels of certain polyphenolic compounds in the grape.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Simone Giacosa, Lorenzo Ferrero, Maria Alessandra Paissoni, Susana Rio Segade, Vincenzo Gerbi, Luca Rolle
Summary: The impact of seeds on anthocyanin extraction from skins was studied in four Italian red winegrape varieties. The presence of seeds did not significantly affect the extracted anthocyanin content and forms, but led to an increase in the polymerization rate. Anthocyanins adsorbed on seed surface were quantified for the first time, with a variety-dependent amount of less than 4 mg/kg berries. Individual anthocyanin forms were adsorbed mainly based on their abundance in solution, with cinnamoyl-glucoside forms showing a higher affinity with seed surface.
Article
Fisheries
Seyed Hossein Hoseinifar, Zohreh Fazelan, Ehab El-Haroun, Morteza Yousefi, Metin Yazici, Hien Van Doan, Marina Paolucci
Summary: An 8-week feeding trial was conducted to investigate the effects of grapevine leaf extract on zebrafish growth, oxidative enzyme activities, immunity, and antioxidant gene expression. The results showed that the addition of 1 g/kg grapevine leaf extract significantly improved fish growth and increased total protein levels. The extract also enhanced antioxidant enzyme activities and immune indicators in the fish. Therefore, grapevine leaf extract has positive effects on fish growth and immune function, but further research is needed to determine the optimal dosage.
Article
Green & Sustainable Science & Technology
Faezeh Fathi, Reza M. Kouchaksaraee, Samad N. Ebrahimi, Anabela S. G. Costa, Eliana B. Souto, Joao A. Prior, M. Beatriz P. P. Oliveira, Rita C. Alves
Summary: This study aimed to develop an antioxidant-rich grape seed (GS) fraction and formulate appropriate delivery systems for oral administration. Phenolic compounds were enriched in a hydroethanolic extract of GS using adsorbent resin column chromatography, resulting in a 4-fold increase in phenolic content compared to the crude extract. The enriched fraction was loaded into cholesterol-incorporated phytosomes to improve stability, gut absorption, and oral bioavailability. Different polysaccharide-based polymers were tested as natural-based coatings to improve stability and protection against gastrointestinal degradation, while providing a modified-release profile. The phytosomes showed potential as smart nutraceuticals for dietary supplements.
SUSTAINABLE MATERIALS AND TECHNOLOGIES
(2023)
Article
Agronomy
Marko Karoglan, Tomislav Radic, Marina Anic, Zeljko Andabaka, Domagoj Stupic, Ivana Tomaz, Josip Mesic, Tomislav Karazija, Marko Petek, Boris Lazarevic, Milan Poljak, Mirela Osrecak
Summary: The study assessed the influence of mycorrhizal fungal inoculum on Cabernet Sauvignon grape leaf gas exchange, yield parameters, and grape berry composition, particularly phenolic compounds. Results showed that symbiotic grapevines demonstrated improved gas exchange and higher yields, especially in terms of cluster numbers. Mycorrhizal fungi led to higher levels of certain phenolic compounds in the grape berry skin, suggesting potential benefits for both yield and phenolic composition.
Article
Biochemistry & Molecular Biology
Natasa P. Kalogiouri, Christina Karadimou, Mary S. Avgidou, Elissavet Petsa, Emmanouil-Nikolaos Papadakis, Serafeim Theocharis, Ioannis Mourtzinos, Urania Menkissoglu-Spiroudi, Stefanos Koundouras
Summary: A rapid and simple HPLC-DAD analytical method was developed and optimized for the determination of anthocynanins in three red Greek winegrape varieties. The method was validated and showed satisfactory results in terms of selectivity, linearity, accuracy, and precision. Significant differences in anthocyanin content were observed among the different cultivars.
Article
Chemistry, Applied
Iva Sikuten, Petra Stambuk, Ivana Tomaz, Cecile Marchal, Jasminka Karoglan Kontic, Thierry Lacombe, Edi Maletic, Darko Preiner
Summary: This study investigated the polyphenolic profiles of 50 grape varieties from different GEN-GEO groups, and using discriminant analysis, the genetic-geographic groups were clearly separated based on their polyphenolic profiles, confirming that different groups have unique polyphenolic profiles.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2021)
Article
Food Science & Technology
Giacomo L. Petretto, Luca Mercenaro, Pietro Paolo Urgeghe, Costantino Fadda, Antonio Valentoni, Alessandra Del Caro
Summary: The study explores the analysis of food and beverage aromas using GC-FID/MS, focusing on the role of VOCs in grape berries in wine quality determination. It reveals a correlation between VOC content and sensory attributes in Cannonau wine, with 2-methyl-1-butanol and 2-phenylethanol playing a significant role in increasing wine sensory complexity.
Article
Biotechnology & Applied Microbiology
Javier Avendano-Godoy, Elisa Ortega, Manuel Urrutia, Danilo Escobar-Avello, Javiana Luengo, Dietrich von Baer, Claudia Mardones, Carolina Gomez-Gaete
Summary: This study aimed to improve the solubility and stability of the main stilbenes present in grape canes through the formation of inclusion complexes with cyclodextrins and subsequent polymeric microencapsulation.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Fatiha Brahmi, Farid Merchiche, Safia Mokhtari, Leila Smail, Hayette Guemghar-Haddadi, Drifa Yalaoui-Guellal, Sabiha Achat, Mahmoud Fahmi Elsebai, Khodir Madani, Lila Boulekbache
Summary: The study aimed to enhance the nutritional value of yogurt by adding apple peel and grape seed powder, with a focus on optimizing extraction conditions for maximum total phenolic content. Results showed that grape seed extract exhibited superior antioxidant capacity with lower IC50 values in DPPH and phosphomolybdenum assays compared to apple peel.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Review
Chemistry, Applied
Francisco J. Salar, Raul Dominguez-Perles, Cristina Garcia-Viguera, Pablo S. Fernandez
Summary: This article critically reviews the main non-thermal processing alternatives for non-alcoholic fruit and vegetable-based beverages, analyzing their advantages and downsides compared to conventional thermal treatments. It provides insights into their practical application and suitability for the industry.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Chemistry, Multidisciplinary
Soraia Santos, Miguel Maia, Ana Barros, Irene Gouvinhas
Summary: This study evaluates the phenolic content, biological activities, and anti-aging capacity of honey from Pittosporum undulatum. The findings enhance the understanding of the phytochemicals and potential health benefits of this honey, particularly for anti-aging treatment.
APPLIED SCIENCES-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Joana Moutinho, Irene Gouvinhas, Raul Dominguez-Perles, Ana Barros
Summary: This study aimed to extract bioactive compounds from grape pomace using methodologies easily integrated into industrial workflows. The highest yield and antioxidant activity were achieved at 60 degrees C, using 3.5% HCl and 70% ethanol.
Review
Biochemistry & Molecular Biology
Monica Serra, Ana Casas, Duarte Toubarro, Ana Novo Barros, Jose Antonio Teixeira
Summary: Microbial production of hyaluronic acid (HA) is gaining attention due to its increasing demand for industrial applications. HA is a linear, non-sulfated glycosaminoglycan widely distributed in nature, mainly composed of repeating units of N-acetylglucosamine and glucuronic acid. Its unique properties such as viscoelasticity, lubrication, and hydration make it attractive for industries like cosmetics, pharmaceuticals, and medical devices. This review presents and discusses available fermentation strategies for HA production.
Article
Nutrition & Dietetics
Jose P. Castelao-Baptista, Sara A. Valente, Sara Canario, David Oppolzer, Ana Barros, Carlos Venancio, Tania Martins, Luis Antunes, Vilma A. Sardao, Eduardo Rosa, Paulo J. Oliveira
Summary: Obesity, a rising concern in the Eastern world, is often accompanied by non-alcoholic fatty liver disease (NAFLD). Researchers are investigating potential natural interventions to reduce obesity complications. This study focuses on Brassica by-products (BBPs) as an example of edible plant waste and examines the effects of different extracts from broccoli by-products on an in vitro model of fatty acid-induced liver toxicity. The extracts showed a dose-dependent decrease in cell viability of HepG2 cells, but did not compromise mitochondrial function or lipid accumulation. They effectively reduced lipid accumulation induced by fatty acids in HepG2 cells. The extracts' ability to prevent decrease in catalase activity may explain the observed effects.
Article
Agronomy
Angelo Signore, Fabio Amoruso, Victor M. Gallegos-Cedillo, Perla A. Gomez, Jesus Ochoa, Catalina Egea-Gilabert, Antonio Costa-Perez, Raul Dominguez-Perles, Diego A. Moreno, Jose Antonio Pascual, Juan A. Fernandez
Summary: By using agro-industrial compost as a substitute for peat, the growth of rocket salad can be improved without negatively affecting yield and dry weight percentage. This compost can also enhance the concentration of phytochemicals and vitamin C in the plants.
Article
Food Science & Technology
Ana Abraao, Manyou Yu, Irene Gouvinhas, Luis Ferreira, Amelia M. Silva, Raul Dominguez-Perles, Ana Barros
Summary: In recent years, less-known fruit species have gained global attention for their health benefits. Prunus lusitanica L., commonly known as Portuguese laurel cherry, is considered an endangered species. This study aimed to monitor the nutritional components of P. lusitanica fruits grown in northern Portugal for four consecutive years. The results showed the abundance of phytonutrients in P. lusitanica, highlighting the need for its conservation and further research on its phytochemistry and bioactivity.
Article
Food Science & Technology
Nieves Baenas, Cristina Garcia-Viguera, Raul Dominguez-Perles, Sonia Medina
Summary: This study aimed to identify and quantify tryptophan, serotonin, and melatonin in winery by-products and evaluate their antioxidant capacity. The results showed that grape stems had the highest content of tryptophan and antioxidant capacity, while grape pomace contained higher levels of serotonin and melatonin. These findings suggest that winery by-products can be valuable sources of tryptophan, serotonin, and melatonin, with tryptophan being the most important contributor to the antioxidant capacity.
Review
Chemistry, Medicinal
Raquel Fernandes, Joana Campos, Monica Serra, Javier Fidalgo, Hugo Almeida, Ana Casas, Duarte Toubarro, Ana I. R. N. A. Barros
Summary: Large-scale production of microalgae and their bioactive compounds, particularly Spirulina, has responded to global demand for natural compounds due to its high nutritional value, especially its protein content. Phycocyanin, the blue pigment in Spirulina, has promising applications in industries such as food, cosmetics, and pharmaceuticals, enhancing its market value. Optimizing production processes and maintaining phycocyanin stability are important due to the interest in natural compounds and the need to replace synthetic ones. Various techniques, including complete cell disruption, extraction at low temperatures and specific pH, purification through ammonium sulfate, and filtration and chromatography, have improved the purity and stability of phycocyanin.
Article
Biochemistry & Molecular Biology
Ana Abraao, Carlos Martins-Gomes, Raul Dominguez-Perles, Ana Barros, Amelia M. Silva
Summary: This study aimed to determine the phenolic profile and health-promoting activities of hydroethanolic extracts obtained from Prunus lusitanica fruits harvested from three different locations. The results showed that the extracts contained high levels of phenolic compounds and exhibited high antibacterial activity and neuroprotective potential, as well as moderate anti-aging and anti-diabetic effects. Therefore, the bioactive molecules in Prunus lusitanica fruits deserve further exploration for the development of new drugs in the pharmaceutical and cosmetic industry.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Biochemistry & Molecular Biology
Rui Dias Costa, Raul Dominguez-Perles, Ana Abraao, Veronique Gomes, Irene Gouvinhas, Ana Novo Barros
Summary: The residues generated in the wine industry are a potential source of bioactive compounds. This study aimed to identify the winery by-product and its extraction solvents that yield the most favorable results in (poly)phenols content and antioxidant capacity. Ethanol was used as an extracting agent and different ratios of ethanol: water were employed. The results showed that Tinta Roriz variety had the highest number of identified (poly)phenols.
Review
Biochemistry & Molecular Biology
Tania Martins, Ana Novo Barros, Eduardo Rosa, Luis Antunes
Summary: Chlorophylls are crucial in photosynthesis and can be found abundantly in green fruits and vegetables. Studies suggest that these pigments and their derivatives have therapeutic properties, including antioxidant, anti-mutagenic, anti-cancer, and anti-obesogenic activities. However, leafy materials and fruit peels are often wasted, contributing to the issue of food waste. Utilizing these overlooked resources as functional food ingredients aligns with the principles of a circular economy and presents exciting opportunities for exploitation.
Article
Biochemistry & Molecular Biology
Amanda Priscila Silva Nascimento, Ana Julia de Brito Araujo Carvalho, Marcos dos Santos Lima, Samela Leal Barros, Samara Ribeiro, Matheus Pasqualli, Hugo M. Lisboa, Ana Novo Barros
Summary: This study investigated the efficacy of different wall materials in encapsulating and preserving bioactive compounds and found that the blend of whey protein, pectin, and gum arabic exhibited the highest retention rate of bioactive compounds.
Review
Biology
Filipa Baptista, Mariana Almeida, Jessica Paie-Ribeiro, Ana Novo Barros, Miguel Rodrigues
Summary: This comprehensive review explores the various applications of spent mushroom substrate (SMS) in agriculture, with a focus on its role in promoting sustainable poultry production. It highlights the potential of composted SMS as an alternative to conventional fertilizers, addressing crop nutrient needs while reducing groundwater contamination risks. The review also emphasizes the environmental advantages of utilizing SMS and poultry waste, including greenhouse gas emission reductions and sustainable waste management practices. Additionally, it discusses the promising outcomes of incorporating SMS into animal feed formulations, enhancing livestock growth performance and overall health.
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.
