Article
Food Science & Technology
Valerie Lemarcq, Viena Monterde, Emmy Tuenter, Davy Van de Walle, Luc Pieters, Eleni Sioriki, Koen Dewettinck
Summary: This study investigated the effect of microwave roasting on the aroma and phytochemical profile of dark chocolates. The results showed that microwave roasting resulted in chocolates with a distinctive aroma profile, while the impact on the phytochemical profile was comparable to conventional roasting methods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Microbiology
Johannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves-Lopez
Summary: Some yeast strains have been found to significantly impact the production of biogenic amines during simulated cocoa fermentation, indicating the importance of considering biogenic amine production in the selection of yeast starters.
Review
Biotechnology & Applied Microbiology
Orlando Meneses Quelal, David Pilamunga Hurtado, Andres Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes
Summary: The aromas in chocolate processing change due to factors such as cocoa variety, chemical composition of beans, protein storage content, and polysaccharides and polyphenols during the fermentation and drying process. These factors contribute to the specific chocolate aromas in roasting and conching processes. The aroma compounds in beans can be analyzed and quantified using techniques like HS-SPMEGC-MS and GC-O. Different stages of processing contribute to or deplete desirable or undesirable aroma compounds.
FERMENTATION-BASEL
(2023)
Article
Multidisciplinary Sciences
Dulce Velasquez-Reyes, Jacobo Rodriguez-Campos, Carlos Avendano-Arrazate, Anne Gschaedler, Montserrat Alcazar-Valle, Eugenia Lugo-Cervantes
Summary: This study aimed to compare the differences in volatile and nonvolatile compounds produced during the fermentation process of Criollo and Forastero cocoa beans. Volatile compounds were determined using HS-SPME GC-MS, while sugars, organic acids, and alkaloids were determined using UHPLC-PDA/UV. The study revealed, for the first time, the dynamics of volatile compounds during the fermentation, drying, and roasting stages, as well as in the final cocoa liquor of Criollo and Forastero cocoa beans from the same origin.
Article
Food Science & Technology
K. G. Alvarez-Villagomez, C. A. Ledesma-Escobar, F. Priego-Capote, V. J. Robles-Olvera, P. Garcia-Alamilla
Summary: This study evaluated the influence of starter culture on the volatile profile during fermentation of Mexican cocoa, and found that cocoa fermented with starter culture had a more desirable volatile profile and lower acidity compared to endogenous fermentation. Additionally, the processed samples inoculated with starter culture showed higher content of pyrazines.
Article
Food Science & Technology
Yingqing Ye, Jiazheng Lin, Junfeng Yin, Hua-Feng He
Summary: Fermentation is crucial for black tea production. The ratio of ss-cyclocitral to.-pylpyrone was found to be positively correlated with the sensory score of black tea. Metabolomics analysis revealed significant metabolic differences during fermentation, providing valuable insights for the intelligent modulation of black tea production.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Lili Dahiana Becerra, Maria Ximena Quintanilla-Carvajal, Sebastian Escobar, Ruth Yolanda Ruiz Pardo
Summary: This study characterized the changes in bioactive compounds during the processing of cocoa seeds into chocolate and in vitro gastrointestinal digestion. The results showed that processing stages led to a decrease in bioactive compound content, mainly due to temperature, pH, and diffusive phenomena. Roasting and chocolate processing had a significant effect on the content of epicatechin and caffeine. In vitro digestion released compounds, particularly amino acids and peptides in the intestinal phase. Catechin and theobromine had higher bioaccessibility. The antioxidant activity correlated with the quantification of individual compounds. This research provides valuable insights into the dynamic changes of chemical compounds in cocoa matrices during the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion.
Article
Chemistry, Analytical
Yutong Han, Yuan Ding, Wenyu Zhang, Haozhe Zhuang, Zifeng Wang, Zhanhong Li, Zhigang Zhu
Summary: Transition metal carbides/nitrides (MXenes) and transition metal dichalcogenides (TMDs) have shown great potential in gas sensors due to their surface properties. In this study, SnS2 nanoflakes were integrated with Ti3C2Tx skeleton platforms for VOC detection. The SnS2/Ti3C2Tx sensor exhibited fast response/recovery times, excellent selectivity, and reliable long-term stability, making it a promising option for VOC detection at room temperature.
SENSORS AND ACTUATORS B-CHEMICAL
(2023)
Article
Biochemistry & Molecular Biology
Alessandro La Mantia, Federica Ianni, Aurelie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella, Paolo Blasi
Summary: Cocoa and chocolate antioxidants may contribute to human health by improving blood flow, reducing blood pressure and glycemia, and enhancing cognitive function. However, the polyphenol content in cocoa and chocolate is reduced during the production process. This study investigated the changes in polyphenol content during chocolate production, focusing on roasting. Results showed a bell-shaped curve for the total polyphenol content and antioxidant power, with an increase followed by a decrease at different roasting temperatures. Roasting released epicatechin from oligomers, but also led to epicatechin degradation.
Article
Food Science & Technology
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Summary: This research evaluated the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. The results showed that the addition of adjunct cultures influenced the proteolytic processes and the free amino acid profile, leading to an increase in the complexity of the flavor profile of the chocolate.
Article
Chemistry, Applied
Sebastian Escobar, Margareth Santander, Martha Zuluaga, Ivan Chacon, Jader Rodriguez, Fabrice Vaillant
Summary: This study found that 96 hours is considered the optimal fermentation time for producing high-quality cocoa beans, with the chocolate showing the best flavor attributes at this point. By analyzing the metabolomic and volatile fingerprints, 20 volatiles and 48 discriminating metabolites were identified as potential quality biomarkers.
Article
Agriculture, Multidisciplinary
Yei-Kheng Tee, Khairul Bariah, Badrul Hisyam Zainudin, Kian-Chee Samuel Yap, Ning-Geng Ong
Summary: The study found that mature cacao pods produce beans with higher flavonol, catechin, and total phenolic content. As fermentation progresses, the beans' fat, total phenolic content, antioxidant activity, and catechin content increase.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Aurora Britto de Andrade, Margarida Lins da Cruz, Fernanda Antonia de Souza Oliveira, Sergio Eduardo Soares, Janice Izabel Druzian, Ligia Regina Radomille de Santana, Carolina Oliveira de Souza, Eliete da Silva Bispo
Summary: This study investigated the sensory characteristics and volatile profiles of chocolates produced by adding UCM to FCM, finding that chocolates with higher UCM content had a more bitter and astringent taste, while samples with 80% and 65% FCM showed greater acceptance. A total of 55 different volatile compounds were identified, with PCA analyses attributing differences in volatile compounds to fermentation processes and chocolate quality.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qianqian Zhang, Feng Zhao, Tong Shi, Zhiyu Xiong, Ruichang Gao, Li Yuan
Summary: This study screened suitable microbial fermenters for Suanyu and optimized the fermentation process. The mixed starters fermentation group had lower TVB-N content, higher total acidity, and richer flavor compounds compared to the natural fermentation group. The roasting treatment group had higher contents of free amino acids, organic acids, nucleotides, and richer key aroma components.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Jordi Tronchoni, Ramon Gonzalez, Andrea M. Guindal, Elena Calleja, Pilar Morales
Summary: The study revealed significant diversity in acetic acid yield among different S. cerevisiae strains under aerobic conditions, with some strains showing very low volatile acidity. Ethanol yields were lower under aerobic than under anaerobic conditions for all strains, and acetic acid levels were low for two of them. This research paves the way for simplified aerobic fermentation protocols aimed at reducing the alcohol content of wines.
Article
Chemistry, Applied
Danielle Goncalves Bravim, Taynara Mota de Oliveira, Denes Kaic Alves do Rosario, Nadia Nara Batista, Rosane Freitas Schwan, Jussara Moreira Coelho, Patricia Campos Bernardes
Summary: This study evaluated the effect of inoculating Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, on wet-processed conilon coffee. The inoculation of these microorganisms stimulated the multiplication of lactic acid bacteria during fermentation. Various acids, sugars, and volatile compounds were identified in all treatments, contributing to the sensory characteristics of the coffee. The treatment with Bacillus licheniformis resulted in the highest score, indicating better fermentation performance and positive sensory notes in the beverage.
Article
Microbiology
Luciana Silva Ribeiro, Mariana Lino de Souza, Jean Marcel Sousa Lira, Rosane Freitas Schwan, Luis Roberto Batista, Cristina Ferreira Silva
Summary: This study investigated the volatile compounds produced by yeast and fungal strains during competitive interactions. A total of 56 compounds were identified, with the highest amount being esters and alcohols. Eight compounds were identified only in interactive culture conditions, and five of them were produced by A. carbonarius. These findings have potential applications in the pharmaceutical and biological industry.
JOURNAL OF BASIC MICROBIOLOGY
(2023)
Article
Food Science & Technology
Luara Simoes, Natalia Fernandes, Jose Teixeira, Luis Abrunhosa, Disney Ribeiro Dias
Summary: Food and feed contamination by fungi, especially toxigenic ones, is a global concern. Lactic acid bacteria (LAB) have been gaining attention for their antifungal and anti-mycotoxin properties. This study tested 14 LAB strains isolated from naturally fermented Brazilian table olives for their ability to inhibit the growth of certain fungi and reduce mycotoxin production. The results showed that certain LAB strains exhibited strong antifungal activity and reduced the production of mycotoxins such as Aflatoxin B1, ochratoxin A, and patulin. These findings demonstrate the potential of LAB strains as natural agents to control toxigenic fungi and their mycotoxins in fermented products.
Article
Food Science & Technology
Elvira de Lourdes Chaves Macedo, Tatiana Colombo Pimentel, Janne Santos de Morais, Dirceu de Sousa Melo, Angelica Cristina de Souza, Marcos dos Santos Lima, Karoliny Brito Sampaio, Noadia Priscila Araujo Rodrigues, Disney Ribeiro Dias, Evandro Leite de Souza, Rosane Freitas Schwan, Marciane Magnani
Summary: The effects of fermented umbu-caja and soursop pulps on the colonic microbiota of middle-aged hypertensive adults were evaluated. Fermented soursop pulp with I. terricola 129 showed the most pronounced effects by increasing the relative abundance of beneficial bacteria and reducing the abundance of harmful bacteria, along with the production of beneficial organic acids and phenolic compounds.
Article
Food Science & Technology
Emerson Josue Martinez Jimenez, Pamela Mynsen Machado Martins, Ana Luiza de Oliveira Vilela, Nadia Nara Batista, Sttela Dellyzete Veiga Franco da Rosa, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study evaluated the effects of physiological changes in seed viability on the sensory quality of coffee and found that microbial metabolites produced during fermentation may influence seed viability and coffee quality. Yeast inoculation during the coffee fermentation process affected the viability of coffee beans but did not affect the sensory quality of the beverage.
Article
Food Science & Technology
Suelen da Silva Gaspar, Lucas Lenin Resende de Assis, Maria Paula Ramos do Prado, Maria Gabriela Pedroso Miguel, Gustavo Magno dos Reis Ferreira, Rosane Freitas Schwan, Moacir Pasqual, Everlon Cid Rigobelo, Rafael Peron Castro, Victor Hugo Buttros, Joyce Doria
Summary: This study analyzed and identified the biodiversity of yeasts and filamentous fungi throughout a composting process. The results showed that the treatments with commercial and non-commercial inoculum had higher microbial activity, diversity, and efficiency in the transformation of organic matter, leading to better quality of the final product compared to the control treatment.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Biotechnology & Applied Microbiology
Debora Mara de Jesus Cassimiro, Nadia Nara Batista, Hugo Calixto Fonseca, Jose Augusto Oliveira Naves, Jussara Moreira Coelho, Patricia Campos Bernardes, Disney Ribeiro Dias, Rosane Freitas Schwan
Summary: This study aimed to evaluate the impact of single and co-cultivation of LAB and yeasts during the wet process of Coffea canephora. Leuconostoc mesenteroides inoculation showed the best sensory score and improved the beverage quality.
Review
Biotechnology & Applied Microbiology
Natalia de Andrade Teixeira Fernandes, Luara Aparecida Simoes, Disney Ribeiro Dias
Summary: The demand for biosurfactants produced by yeast for industrial use is increasing, leading to an increase in publications related to the characterization of surfactant compounds produced by yeasts. However, some of these studies use outdated techniques. This review provides an overview of biosurfactant production by yeast, recent industrial applications, and critical evaluation of screening, recovery, purification, and characterization techniques.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Iara Ferreira, Dirceu de Sousa Melo, Marly Silveira Santos, Disney Ribeiro Dias, Carolina Oliveira de Souza, Carmen Silvia Favaro-Trindade, Lorena Silva Pinho, Rogeria Comastri de Castro Almeida, Karina Teixeira Magalhaes-Guedes, Rosane Freitas Schwan
Summary: This study aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis. A non-dairy matrix consisting of oats, sunflower seeds, and almonds was fermented using a starter co-culture. The viability of microorganisms, chemical composition, rheology, antioxidant activity, and sensory profile of the beverage were analyzed. The addition of propolis extract increased antioxidant activity but reduced acceptability. The use of microencapsulated propolis had similar acceptance to the control beverage. Overall, this combination of non-dairy substrate, starter co-culture, and propolis led to the development of a probiotic beverage with potential health benefits.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
Graciela Beatris Lopes, Ademir Goelzer, Tharyn Reichel, Mario Lucio Vilela de Resende, Whasley Ferreira Duarte
Summary: In this study, the potential of Desmodesmus abundans L2B Bold biofertilizer in bean crop was evaluated. The application of microalgal biomass had a positive effect on the crop, increasing the content of chlorophyll, leaf pigments, enzymatic activity, and the levels of potassium and calcium in the seeds.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Yhan S. Mutz, Denes do Rosario, Diego Galvan, Rosane Freitas Schwan, Patricia C. Bernardes, Carlos A. Conte Junior
Summary: Coffee quality recognition is important for producers and consumers, but classification based on processing and farming region can be complex and time-consuming. This study developed a SIMCA model using a portable NIR spectrometer to classify coffee qualities. The model achieved good classification accuracy, ranging from 76 to 90%, for Arabica coffees from geographical indication regions, and 98% and 95% accuracy for specialty Arabica and Conilon coffees respectively. The study showed that NIR can provide a rapid and non-destructive method to ensure the authenticity of specialty coffees.
Review
Biotechnology & Applied Microbiology
Rosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Disney Ribeiro Dias
Summary: Yeasts play a crucial role in the fermentation of cocoa and coffee, which greatly contributes to the improvement of quality.
FEMS YEAST RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Luara Aparecida Simoes, Natalia de Andrade Teixeira Fernandes, Angelica Cristina de Souza, Luciana Marques Torres, Luiz Fernando de Oliveira da Silva, Rosane Freitas Schwan, Disney Ribeiro Dias
Summary: This study evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives. The analysis identified 20 species of mesophilic bacteria, 7 lactic acid bacteria, and 14 yeast. Chemical analysis revealed the presence of sugars, acids, and volatile compounds in the fruits and brine olives. The findings provide important insights into the fermentation process of olives.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Food Science & Technology
Julia Vitoria Barbosa Dias, Whyara Karoline Almeida Costa, Dirceu de Sousa Melo, Kataryne Arabe Rima de Oliveira, Andre Ulisses Dantas Batista, Evandro L. de Souza, Rosane Freitas Schwan, Tatiana Colombo Pimentel, Marciane Magnani
Summary: This study assessed the effects of sodium alginate edible coatings added with Lacticaseibacillus casei and/or fructooligosaccharides on the quality of minimally processed mango and melon. The coatings were found to delay the increase in sugar content and pH, decrease in organic acids, and improve firmness, suggesting their potential in extending the shelf life.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
