Article
Food Science & Technology
Lihua Chen, Dongna Li, Chuchu Zhu, Yuzhi Rong, Wenhua Zeng
Summary: The study identified novel antioxidant peptides from hydrolyzed golden melon seeds protein with high antioxidant capacity. Among the purified peptides, a specific fraction showed the highest hydroxyl radical scavenging effect and effective ferric reducing power, indicating their potential as antioxidant sources in functional foods or nutraceutical supplements.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Qiping Zhan, Qian Wang, Qi Liu, Yifang Guo, Fan Gong, Lihua Hao, Hui Wu, Zhou Dong
Summary: This study investigated the changes in antioxidant capacities of protein fractions from Sacha inchi seeds during simulated gastrointestinal digestion, showing that the digestion process increased their antioxidant activity, especially the glutelin fraction. This highlights the potential application of glutelin hydrolysates as natural antioxidant supplements to prevent non-communicable diseases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jesus Morales Garcia, Chibuike C. Udenigwe, Jorge Duitama, Andres Fernando Gonzalez Barrios
Summary: This study reconstructed the peptide profiles from whey hydrolysates and developed a machine learning predictor for peptide classification. Potential antioxidant peptides were identified, aiding the discovery of novel antioxidants.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Biochemistry & Molecular Biology
Saranya Suwanangul, Rotimi E. Aluko, Papungkorn Sangsawad, Danchai Kreungngernd, Khanitta Ruttarattanamongkol
Summary: The objective of this study was to investigate the antioxidant and enzyme inhibitory activities of sacha inchi protein hydrolysate (SPH) and its membrane ultrafiltration peptide fractions. The results showed that the F1 peptides (<1 kDa) had the strongest antioxidant and enzyme inhibitory potency, suggesting their potential use in functional foods and nutraceuticals.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Chanikan Sonklin, Adeola M. Alashi, Natta Laohakunjit, Rotimi E. Aluko
Summary: This study identified 12 antioxidant peptides in MMPH, with CTN, HC, CGN, and CSGD showing strong radical scavenging activities. Peptides containing cysteine had stronger antioxidant potency, while peptides with bulky side chains like phenylalanine and tryptophan had a negative impact on antioxidant effects.
Article
Food Science & Technology
Xiaodi Zhang, Zhiyuan Dai, Yiqi Zhang, Ye Dong, Xuejia Hu
Summary: The effects of Neutrase, Alcalase, Flavourzyme, and Protamex on salmon skin protein hydrolysates were evaluated in terms of structural characteristics and stability. Alcalase hydrolysate demonstrated the highest degree of hydrolysis and antioxidant activity, as well as superior structural properties. Therefore, SSP hydrolysates have potential applications as antioxidants in the food and pharmaceutical industries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Adedamola Akinyede, Tayo N. Fagbemi, Oluwatooyin F. Osundahunsi, Rotimi E. Aluko
Summary: This study aimed to determine the amino acid composition and antioxidant activities of Monodora myristica protein hydrolysate and its membrane ultrafiltration peptide fractions. The results showed that membrane fractionation significantly improved the peptide antioxidant activities, especially the 3-5 kDa fraction. This suggests that peptide fractions from the hydrolysate could be potential natural antioxidants in foods to replace synthetic antioxidants.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Chemistry, Multidisciplinary
Josue Pozo-Martinez, Saleta Vazquez-Rodriguez, Claudio Olea-Azar, Mauricio Moncada-Basualto
Summary: Antioxidant capacity refers to the ability of compounds to react with free radicals and inhibit oxidation processes. This study evaluated the antioxidant capacity of quercetin and synthetic 3-phenylcoumarins through ORAC-FL, PGR, and HPLC techniques. The results showed that the most reactive antioxidant had a dominant effect on the overall antioxidant capacity in the mixture.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Article
Food Science & Technology
Juan David Figueroa, Noreima Barroso-Torres, Marcela Morales, Barbara Herrera, Mario Aranda, Eva Dorta, Camilo Lopez-Alarcon
Summary: The ORAC assay does not differentiate between peptides based on their chemical structures and the contribution of oxidation products. Peptides showed similar ORAC values, but the bond dissociation energy (BDE) varied.
Article
Biochemistry & Molecular Biology
Piotr Okinczyc, Jaroslaw Widelski, Jakub Szperlik, Magdalena Zuk, Tomasz Mroczek, Krystyna Skalicka-Wozniak, Zuriyadda Sakipova, Gabriela Widelska, Piotr Marek Kus
Summary: The study focused on profiling 19 different Eurasian propolis samples, mostly from countries like Russia, Kazakhstan, Kyrgyzstan, Poland, Ukraine, and Slovakia. These propolis samples exhibited significant contents of polyphenols and flavonoids, along with potent antiradical and reducing activities. Marker compounds were used to classify propolis samples into different types, with poplar, aspen-birch, and aspen-birch-poplar types identified. The antioxidant properties of propolis samples were correlated with flavonoids, total polyphenols, or other polyphenols besides flavonoids content, showing variable activity among different propolis types.
Article
Food Science & Technology
Yi-Ping Yu, Shu-Jung Lai, Chien-Ru Chang, Wen-Chi Chen, Shih-Hsiung Wu, Chun-Ping Lu
Summary: This study prepared lotus seed protein hydrolysate (LSPH) using Flavourzyme and evaluated its antioxidant activities. The results showed that the low molecular weight fragments generated from Flavourzyme hydrolysis of lotus seed protein have potential as nutraceutical or health promoting supplements due to their antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yu Zhang, Junhong Wang, Zuoyi Zhu, Xue Li, Suling Sun, Wei Wang, Faizan Ahmed Sadiq
Summary: Silkworm pupae protein hydrolysates were used to identify peptides with high antioxidant activity, leading to the discovery of FKGPACA and SVLGTGC as peptides with strong antioxidant properties linked to Cys, Ala, or Thr residues. These peptides remained effective even after high-temperature thermal processing and showed stable activity during digestion, making them potential natural antioxidants for functional foods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Emerson Nolasco, Mike Naldrett, Sophie Alvarez, Philip E. Johnson, Kaustav Majumder
Summary: The study evaluates the impact of hen breed, diet enrichment, and gastrointestinal digestion on the bioactive compounds in cooked whole eggs. Results showed differences in antioxidant activity based on hen breed and cooking methods, while antihypertensive capacity was not significantly different among samples. The peptide profile played a role in explaining antioxidant capacity, emphasizing the importance of future studies to confirm mechanisms yielding bioactive compounds in whole egg hydrolysates.
Article
Engineering, Biomedical
Uzma Hayat, Chang Liu, Ali Raza, Jingli Hou, Caiwei Jia, Jin-Ye Wang
Summary: A method for identifying peptides produced by the degradation of zein was developed using HPLC-MS/MS. The study showed that the peptides present in the hydrolysate of zein exhibited cytocompatibility and did not induce apoptosis or cell senescence. The in vivo experiments revealed that zein-originated peptides accumulated in different organs and were found in control rats as well, suggesting their non-toxic nature.
BIOMEDICAL MATERIALS
(2023)
Article
Food Science & Technology
Hong-Fang Liu, Xiao-Wen Pan, Hua-Qiang Li, Xiao-Nan Zhang, Xin-Huai Zhao
Summary: A gelatin hydrolysate with a hydrolysis degree of 13.7% was generated using chum salmon skin gelatin and papain-catalyzed enzymatic hydrolysis. The gelatin hydrolysate contained four abundant amino acids, namely Ala, Gly, Pro, and 4-Hyp, which accounted for 2/3 of the total measured amino acids. The hydrolysate showed an in vitro antiapoptotic effect on etoposide-stimulated osteoblasts via mitochondrial-mediated JNKK/JNK(1,3)/Bax downregulation.
Review
Mechanics
Ezgi Pulatsu, Chibuike Udenigwe
Summary: Additive manufacturing techniques create intricate shapes layer by layer using edible or non-edible materials. A critical review discussing the implementation of this technology in the food industry from the perspective of industry trends is of great interest. This review article discusses the current progress, perspectives, and rheological methods for additive manufacturing of food.
Article
Food Science & Technology
Homaira Mirzaee, Hassan Ahmadi Gavlighi, Mehdi Nikoo, Chibuike C. Udenigwe, Faramarz Khodaiyan
Summary: New mixed Alcalase-hydrolysates were developed using corn gluten meal (CP) and soy protein (SP) hydrolysates. The hydrolysates showed enhanced antioxidant, antihypertensive, and antidiabetic attributes, making them a promising ingredient for the development of functional food products.
FOOD SCIENCE & NUTRITION
(2023)
Review
Multidisciplinary Sciences
Chukwunonso E. C. C. Ejike, Timothy P. C. Ezeorba, Obinna Ajah, Chibuike C. Udenigwe
Summary: In 2017, a review on microalgae protein-derived bioactive peptides and their relevance in cardiovascular disease management was published. An update is now needed to highlight recent developments and provide future suggestions. This review mines scientific literature from 2018 to 2022 to discuss the properties of identified peptides related to cardiovascular disease and the challenges and prospects for microalgae peptides. Since 2018, several publications have confirmed the potential of microalgae protein-derived nutraceutical peptides in reducing hypertension, modulating dyslipidemia, and possessing antioxidant and anti-inflammatory properties. Future research and development in this field should focus on addressing challenges in large-scale biomass production, protein extraction techniques, peptide release and processing, and conducting clinical trials to validate health benefits and formulate consumer products with these bioactive ingredients.
Editorial Material
Food Science & Technology
Dominic Agyei, Vijayalekshmi Sarojini, Chibuike Udenigwe
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Article
Food Science & Technology
Xiaohong Sun, Shengnan Li, Ogadimma D. Okagu, Hao Wang, Songyuan Zhang, Xiaolan Liu, Chibuike C. Udenigwe
Summary: The objective of this study was to identify peptides derived from defatted wheat germ proteins with both emulsifying property and anti-adhesive activity against H. pylori. Six top-ranking peptides were synthesized and tested for their emulsifying and anti-adhesive properties. One peptide (VNQAIYLLTTGAR) showed both high emulsifying activity and good emulsifying stability, as well as significant anti-adhesive activity against H. pylori.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Agriculture, Multidisciplinary
Ogadimma D. Okagu, Raliat O. Abioye, Chibuike C. Udenigwe
Summary: This study explored the interaction between bioactive compounds and the alkaline soluble pea glutelin fraction (ASF) using fluorescence quenching technique. The results showed that the interaction was influenced by the ionic strength and lipophilicity of the compounds. An increase in ionic strength changed the mode of interaction and the morphology formed with protein differed among the compounds. The study highlights the potential of ASF complexes for formulating stable protein-based delivery systems for lipophilic nutraceuticals.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Maryam Jalili Safaryan, Hassan Ahmadi Gavlighi, Chibuike C. Udenigwe, Mehdi Tabarsa, Mohsen Barzegar
Summary: This study evaluated the effects of different concentrations of green lentil acetone extract (GLA) and protein of green lentil (PGL) on the functional attributes of myofibrillar protein (MP). GLA extract and PGL significantly affected the structure of MP, decreased the surface hydrophobicity, and improved the cooking losses and water-holding capacities. They also decreased the thermal stability of MP and showed significant synergism in enhancing the radical scavenging activity of MP.
JOURNAL OF FOOD BIOCHEMISTRY
(2023)
Review
Nutrition & Dietetics
Marcia English, Ogadimma Desmond Okagu, Kristen Stephens, Alex Goertzen, Chibuike C. Udenigwe
Summary: Flavour is a key factor in determining the quality and acceptance of functional foods. However, the volatile nature and poor stability of flavour substances make handling and control difficult during processing and storage. Encapsulation using micro and nano technology has been employed to address this issue, providing improved stability and easier handling. The interactions between carrier materials and flavour substances have attracted significant research attention, and nanoencapsulation has shown promise in enhancing bioavailability and targeted delivery. This paper reviews various physical-mechanical and physicochemical techniques used for flavor encapsulation, and discusses the factors impacting encapsulated flavor substance stability, as well as potential food applications and avenues for future research.
FRONTIERS IN NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Mason T. MacDonald, Rajasekaran R. Lada, Gaye E. MacDonald, Claude D. Caldwell, Chibuike C. Udenigwe
Summary: This study uncovers lipid changes in balsam fir during cold acclimation and links those changes with postharvest needle abscission. Lipids such as DGDG, PC, PG, PE, and PA are strongly related to cold tolerance, with MGDG having the strongest relationship. The decrease in MGDG:DGDG ratio results in better cold tolerance and higher needle retention.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Agriculture, Multidisciplinary
Nancy D. Asen, Chibuike C. Udenigwe, Rotimi E. Aluko
Summary: The aim of this study was to determine the structural requirements for peptides that inhibit acetylcholinesterase and butyrylcholinesterase activities. A dataset of 19 oligopeptides identified through mass spectrometry was used to analyze the structure-function relationship. The study found that the most active peptides had specific amino acid combinations at specific positions.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Ruth T. Boachie, Edoardo Capuano, Teresa Oliviero, Chibuike C. Udenigwe, Vincenzo Fogliano
Summary: Glycation enhances plant protein techno-functionality, but can alter the digestibility and the balance of peptides absorbed in the colon. This study evaluated the impact of undigested glycated lentil proteins on gut microbiota using fermentation and simulation of human intestinal microbiome ecosystem. The results showed that the extent of glycation does not affect short- and branched-chain fatty acid levels produced in the colon, while the effect on microbiota population depends on the host and colon section.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Nancy D. Asen, Ogadimma D. Okagu, Chibuike C. Udenigwe, Rotimi E. Aluko
Summary: This study investigated the potential of peptides derived from yellow field pea as inhibitors of BuChE activity in Alzheimer's disease. The results showed that these peptides had a strong affinity for BuChE and could effectively inhibit its activity. The mode of inhibition was through the catalytic triad and/or peripheral anionic site. These findings suggest that yellow field pea peptides could be used as a potential therapy for Alzheimer's disease.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory activity of chlorogenic acid was evaluated in the presence of acarbose, an antidiabetic drug. The inhibition mechanism was found to be either mixed inhibition or solely competitive inhibition, depending on the dominating inhibitor. Despite weaker inhibition by chlorogenic acid, supplementation with acarbose exhibited a synergistic effect on alpha-glucosidase inhibition. This study highlights the potential of antidiabetic nutraceuticals as adjuvant therapy for acarbose-based treatments in diabetes management.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Raliat O. Abioye, O. Charles Nwamba, Ogadimma D. Okagu, Chibuike C. Udenigwe
Summary: The alpha-glucosidase inhibitory mechanism of chlorogenic acid was evaluated in the presence of the antidiabetic drug acarbose. The combination of chlorogenic acid and acarbose showed either mixed inhibition or solely competitive inhibition, depending on which inhibitor dominated. Supplementation with acarbose enhanced the inhibitory effect of chlorogenic acid on alpha-glucosidase, with stronger affinity observed in the presence of acarbose.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Review
Chemistry, Applied
Timothy Prince Chidike Ezeorba, Arinze Linus Ezugwu, Ifeoma Felicia Chukwuma, Emeka Godwin Anaduaka, Chibuike C. Udenigwe
Summary: Garlic is a commonly used food spice with various medicinal properties. While the phytochemical constituents of garlic have been well-studied, the bioactive proteins and peptides have received limited attention. Recent research has discovered several bioactive proteins and peptides in garlic, which exhibit antioxidant, anti-inflammatory, antibacterial, and other activities, indicating their potential therapeutic and pharmacological applications.
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)
