Article
Food Science & Technology
Fuhua Li, Shuhan Yang, Lihua Liu, Huizhen Fu, Jian Ming
Summary: This study investigated the effects of high pressure processing (HPP) on various properties of Rosa roxburghii Tratt juice (RrT). HPP(>100 MPa) increased the levels of beneficial compounds such as SOD, ascorbic acid, total phenolics, and flavonoids. HPP also enhanced the aroma intensity of certain compounds while reducing the flavor concentration of nitrogen oxides. Overall, this study highlights the potential of HPP to improve the quality of RrT juice.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Marina Vilar Geraldi, Cinthia Bau Betim Cazarin, Flavia Luisa Dias-Audibert, Gustavo Araujo Pereira, Gabriela Guimaraes Carvalho, Dirce Yorika Kabuki, Rodrigo Ramos Catharino, Glaucia Maria Pastore, Jorge Herman Behrens, Marcelo Cristianini, Mario Roberto Marostica Junior
Summary: High isostatic pressure (HIP) and thermal pasteurization (TP) both increased the total color difference of jabuticaba juice, while sensory acceptance decreased during cold storage. Both treatments were effective in ensuring microbiological stability during the 30-day storage period. HIP led to significant increases in phenolics, monomeric anthocyanins, and antioxidant capacity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Guisella Tobar-Bolanos, Nidia Casas-Forero, Patricio Orellana-Palma, Guillermo Petzold
Summary: Blueberries are a popular fruit known for their attractive flavor and color, as well as their health benefits attributed to a high number of bioactive compounds. The use of concentration technologies, such as freeze concentration and reverse osmosis, can help preserve the bioactive compounds in blueberry byproducts, resulting in higher-quality concentrates compared to evaporation.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Wanlin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng, Lu Li
Summary: The study demonstrated that high pressure processing (HPP) effectively controlled microbes in pineapple fruit juice, while retaining its quality, whereas traditional thermal processing (TP) had significant impacts on the color, bioactive components, antioxidant capacity, and volatile compounds of the juice.
Article
Biotechnology & Applied Microbiology
Seyed Mohammad Bagher Hashemi, Dornoush Jafarpour, Elena Rosello Soto, Francisco J. Barba
Summary: In this study, ultrasonication (US) was used to improve the efficiency of Limosilactobacillus reuteri PTCC 1655 fermentation process of Bakraei juice. The results showed that increasing the ultrasound time up to 5 min enhanced several beneficial properties such as antioxidant activity and anti-inflammatory properties, while further increasing the ultrasound time to 6 min decreased the efficiency of the fermentation process and negatively impacted the microbial population and various properties of the juices.
FERMENTATION-BASEL
(2023)
Article
Biochemistry & Molecular Biology
Bartosz Kruszewski, Ewa Domian, Malgorzata Nowacka
Summary: High-pressure homogenization (HPH) is an innovative method for processing and preserving liquid and semi-liquid foods. In this study, the impact of HPH processing on the content of betalain pigments and physicochemical properties of beetroot juice was examined. The use of higher pressures and a greater number of cycles reduced the turbidity of the juice, while sample cooling after the HPH process helped maintain the highest extract content and prevent color change. The HPH process led to a decrease in betacyanin and betaxanthin content, with higher pressures having a negative effect on pigment content. Juice cooling significantly limited the degradation of betalains.
Article
Biochemistry & Molecular Biology
Mohammad Zahirul Islam, Hyo-Geun An, Soo-Ji Kang, Young-Tack Lee
Summary: This study investigated the effects of germination on bioactive phytochemicals in the barley variety "Betaone". The levels of crude protein, crude fat, and crude ash increased while starch content decreased during germination. The content of β-glucan decreased significantly after germination, but bioactive compounds and antioxidative properties increased with germination time.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Huaixiang Tian, Juanjuan Xiong, Haiyan Yu, Chen Chen, Huaide Xu, Xinman Lou
Summary: This study investigated the physicochemical properties and morphological features of pectin in high-pressure-processing (JHPP) and thermal-processing (JTP) treated cloudy hawthorn juice using acid heating extraction. It was found that pectin from hawthorn juice was low methoxy pectin (41.77%), which was significantly reduced to 34.56%-39.51% after JHPP treatment, while pectin esterification degree (DE) increased to 45.58% after JTP treatment. The results also showed that the pectin linearity of JHPP and JTP decreased with more highly branched-chains compared to the control. However, there were no significant differences in thermostability, crystallinity, and main functional groups.
Article
Food Science & Technology
Nidia Casas-Forero, Luis Moreno-Osorio, Patricio Orellana-Palma, Guillermo Petzold
Summary: Adding 20 g/100 g of cryoconcentrate blueberry juice (CBJ) can enhance the gel structure, showing the highest gelling and melting temperatures, as well as significantly increasing initial gel strength, hardness, gumminess, and chewiness. Furthermore, CBJ contains rich bioactive components, maintaining the quality of the gelatin gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xinyue Zhou, Wenjun Wang, Xiaobin Ma, Enbo Xu, Donghong Liu
Summary: Ultrasonic treatment can improve the cloud stability of juice with minimal impact on its physicochemical properties and nutritional quality, with the optimal condition being 360 W of power and 30 minutes of treatment.
Article
Biochemistry & Molecular Biology
Bartosz Kruszewski, Katarzyna Zawada, Piotr Karpinski
Summary: High-pressure homogenization (HPH) is a food processing method being tested as an alternative to pasteurization for food preservation. The study found that the pressure, number of passes, and inlet temperature significantly affect the quality of the juice, with lower pressure, fewer passes, and lower temperature having less impact on juice quality. HPH can lead to degradation of vitamin C and anthocyanin, with multiple passes increasing antioxidant capacity but negatively affecting color stability.
Article
Horticulture
Maria Carmen Pinero, Pilar Lorenzo, Maria Cruz Sanchez-Guerrero, Evangelina Medrano, Josefa Lopez-Marin, Francisco M. del Amor
Summary: This research study reveals that high temperatures significantly affect the weight, color, maturation, and nutritional content of sweet peppers. The findings emphasize the need to develop new strategies in crop management to mitigate the negative effects of rising temperatures due to climate change.
Article
Food Science & Technology
Boon Jen Lee, Adeline Su Yien Ting, Yin Yin Thoo
Summary: The study demonstrated that ozone treatment effectively reduces microorganisms in unclarified and clarified watermelon juices, with no impact on Brix value and PME activity. As processing time increased, physicochemical properties and bioactive compounds decreased.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Yen-Ying Lai, Jian-Hua Chen, Yao-Chia Liu, Yun-Ting Hsiao, Chung-Yi Wang
Summary: This study found that high pressure processing at 600 MPa for 150 s can effectively reduce Escherichia coli O157:H7 and maintain the quality of shiikuwasha juice, while HTST treatment results in loss of antioxidant content and negative impact on juice color.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Xiaodan Hui, Gang Wu, Duo Han, Xi Gong, Letitia Stipkovits, Xiyang Wu, Shuze Tang, Margaret A. Brennan, Charles S. Brennan
Summary: The study found that enriching oat bran with blueberry or blackcurrant powder changed the viscosity and color profiles of the paste, increased the content of phenolic compounds, and reduced the starch degradation extent and reducing sugar release during in vitro digestion. This enrichment provided healthier food characteristics and altered the hypoglycemic properties of the pastes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Applied
Jahangir A. Rather, Sabreena Yousuf, Qazi Showkat Ashraf, Shabir A. Mir, Hilal A. Makroo, Darakshan Majid, Francisco J. Barba, B. N. Dar
Summary: Cydonia oblonga is an important but underutilized pome fruit with various applications in the food, pharmaceutical, and packaging industries. The fruit and seeds are rich in bioactive compounds and have health-promoting properties. Utilizing quince seed powder in food products and using seed mucilage coatings and films in packaging can enhance product quality and shelf life. This review highlights the potential applications of Cydonia oblonga in various industries.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Neus Ricos-Munoz, Alejandro Rivas Soler, Juan Manuel Castagnini, Raul Moral, Francisco J. Barba, Maria Consuelo Pina-Perez
Summary: This study aimed to investigate the nutrition, antioxidant capacity, and growth-stimulating capability of different extracts from Chlorella vulgaris and Arthrospira platensis using conventional aqueous extraction and pulsed electric field (PEF) extraction technology. The results showed that PEF technology significantly improved the nutritional profile of Chlorella and Spirulina extracts, with higher values in carbohydrates, pigments, and total antioxidant capacity. In addition, the PEF extract from Spirulina showed a growth-stimulating capability for Lactobacillus rhamnosus and had a metabolomic profile rich in bioactive short chain fatty acids and organic acids. This study highlights the potential of PEF extraction technology to enhance the nutritional and functional properties of microalgae and cyanobacterial-derived ingredients.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Ricardo V. V. Duarte, Jose A. Lopes-da-Silva, Ana M. M. Gomes, Ivonne Delgadillo, Francisco J. J. Barba, Jorge A. A. Saraiva
Summary: This study observed the changes in microbiological, physiochemical, and textural properties of fresh cheeses made from cow or goat milk under hyperbaric and refrigerated storage. The results showed that hyperbaric storage at room temperature inhibited microbial growth and improved the stability of the cheeses. However, it also caused whey loss, reduction in moisture content, and textural changes. Overall, hyperbaric storage reduced microbial load and had minimal effects on quality parameters, thus extending the shelf-life of fresh cheeses.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Plant Sciences
Enni Mannila, Francisco J. Marti-Quijal, Marta Selma-Royo, Marta Calatayud, Irene Falco, Beatriz de la Fuente, Francisco J. Barba, Maria Carmen Collado, Kaisa M. Linderborg
Summary: This study tested the effects of extracts from Yarrow and Nettle on bacterial growth and virus, as well as their anti-inflammatory properties. The extracts had no significant effect on beneficial bacteria, but were more effective against gram-positive bacteria and potential pathogens. The results support the use of Yarrow and Nettle in functional food applications, but further research is needed to understand their precise biological activity for gastric health.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Polymer Science
Abdelghani Boussetta, Hassan Charii, Anass Ait Benhamou, El-Houssaine Ablouh, Francisco J. Barba, Nabil Grimi, Mario J. Simirgiotis, Amine Moubarik
Summary: The aim of this study was to investigate the effect of fiber's chemical surface treatments on the thermal and mechanical performance of PP in the development of a new bio-composite. The results showed that the addition of fibers reduced the thermal stability of the reinforced PP, but improved its Yung's modulus, tensile strength, and hardness. However, the elongation at break and toughness of the reinforced composites were decreased compared to neat PP. These findings highlight the advantages of using thermoplastic matrix reinforced with cellulosic fibers.
Article
Chemistry, Multidisciplinary
Vicent Falquet, Jordi Ripoll, Daniel Lopez-Malo, Jesus Blesa, Maria Jose Esteve
Summary: This study validates the use of a simple tool called mid-upper arm circumference (MUAC) to combat overweight and obesity in childhood health systems. The results show that the MUAC measurement can accurately screen for overweight and obesity in children aged 9 to 12 years or in grades 4 to 6. The cut-off points for overweight and obesity detection vary between genders and increase with age or grade level.
APPLIED SCIENCES-BASEL
(2023)
Article
Agronomy
Chiranan Khantham, Warintorn Ruksiriwanich, Korawan Sringarm, Chanakan Prom-u-thai, Sansanee Jamjod, Chaiwat Arjin, Anurak Muangsanguan, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Francisco J. Barba, Sarana Rose Sommano, Romchat Chutoprapat, Korawinwich Boonpisuttinant
Summary: The aim of this study was to investigate the effects of KDML105 bran extract on gene expression involved in the hair cycle, as well as its antioxidant and anti-inflammatory activities. The extract contained compounds such as tocopherols, gamma-oryzanol, phytic acid, and phenolic compounds, which contributed to its antioxidant capacities. Treatment with the extract reduced nitric oxide production and downregulated SRD5A2 and TGFB1 expressions in HFDPCs, while upregulating CTNNB1 and VEGF genes. The findings suggest that KDML105 bran extract may play a role in promoting hair growth and angiogenesis, making it a promising source of anti-hair loss substances.
Article
Food Science & Technology
Lucia Cuesta Ramos, Javier Palacios, Ruth E. Barrientos, Jessica Gomez, Juan Manuel Castagnini, Francisco J. Barba, Alejandro Tapia, Adrian Paredes, Fredi Cifuentes, Mario J. Simirgiotis
Summary: This study investigated the proximal analysis, phenolic fingerprinting, antioxidant activity, and enzymatic inhibition and relaxation effects of Azara dentata Ruiz & Pav. in rat aorta. The fruits of this plant exhibited high mineral and heavy metal contents, as well as significant amounts of anthocyanins, flavonoids, phenolic acids, and coumarins. The ethanolic extracts showed strong antioxidant activity and inhibited important enzymes, while also inducing relaxation in rat aorta through the release of endothelial nitric oxide.
Article
Plant Sciences
Warintorn Ruksiriwanich, Pichchapa Linsaenkart, Chiranan Khantham, Anurak Muangsanguan, Korawan Sringarm, Pensak Jantrawut, Chanakan Prom-u-thai, Sansanee Jamjod, Supapohn Yamuangmorn, Chaiwat Arjin, Pornchai Rachtanapun, Kittisak Jantanasakulwong, Yuthana Phimolsiripol, Francisco J. Barba, Sarana Rose Sommano, Romchat Chutoprapat, Korawinwich Boonpisuttinant
Summary: Alopecia and gray hair are common hair abnormalities with psychological impacts, and chemical treatments have distressing side effects. This study focused on the waste of rice cultivars from Thailand and evaluated their potential for hair revitalization. The BB4CMU rice bran oil (RBO) showed comparable melanin production induction to the standard drug theophylline, and it also exhibited inhibitory effects on steroid 5 alpha-reductase genes. Thus, BB4CMU-RBO could be a promising candidate for hair revitalization from natural resources.
Article
Fisheries
Mette Sorensen, Katerina Kousoulaki, Renate Hammero, Marialena Kokkali, Dorinde Kleinegris, Francisco J. Marti-Quijal, Francisco J. Barba, Anjana Mahesh Palihawadana, Einar Skarstad Egeland, Chris Andre Johnsen, Odd Helge Romarheim, Saraswathy Bisa, Viswanath Kiron
Summary: The cell walls of microalgae have different chemical compositions and architectures. Bead milling was found to effectively disrupt the cell walls and improve the extraction of bioactive compounds from Phaeodactylum tricornutum and Tetraselmis chui. The mechanical treatment also affected the digestibility of nutrients and the content of fatty acids and pigments in Atlantic salmon.
Article
Chemistry, Applied
Min Wang, Angeles Moron-Ortiz, Jianjun Zhou, Ana Benitez-Gonzalez, Paula Mapelli-Brahm, Antonio J. Melendez-Martinez, Francisco J. Barba
Summary: This study investigated the impact of pressurized liquid extraction (PLE) and DMSO concentration on the yield of antioxidants and minerals from Chlorella. The results showed that PLE increased the antioxidant yield, with 100% DMSO obtaining more polyphenols, chlorophylls, and carotenoids. PLE + 100% DMSO was found to be the most suitable method for the recovery of antioxidants and pigments from Chlorella. The extracts were also found to be a good source of minerals for different populations.
Review
Food Science & Technology
Manuel Bernabeu, Seyed Mohammad Taghi Gharibzahedi, Arsheed A. Ganaie, Muzafar A. Macha, Basharat N. Dar, Juan M. Castagnini, Cristina Garcia-Bonillo, Antonio J. Melendez-Martinez, Zeynep Altintas, Francisco J. Barba
Summary: Gut microbiota plays a crucial role in immune checkpoint therapy, and carotenoids can modulate the microbiome effectively to reduce chronic disease risks. This review focuses on the bio-functional effects of carotenoids on gut microbiota and utilizes the PRISMA methodology to analyze papers published in the past two decades. The results show that carotenoids can lead to quantitative changes in intestinal bacteria, and their modulation of gut microbiota promotes the appearance of beneficial bacteria and protects the intestinal epithelium.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jianjun Zhou, Min Wang, Nabil Grimi, Basharat N. Dar, Joaquim Calvo-Lerma, Francisco J. Barba
Summary: Microalgae contain valuable compounds that can be used directly or fractionated. The extraction and purification of these components are crucial for their industrial application. Innovative technologies are emerging for the efficient utilization and scaling-up of microalgae products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Yang Fu, Jianjun Zhou, Dezheng Liu, Juan Manuel Castagnini, Francisco J. Barba, Yue Yan, Xiaorong Liu, Xuedong Wang
Summary: This study investigated the effect of Mulberry leaf polysaccharides (MLP) on the freeze-thaw stability and digestibility of wheat starch (WS). The results showed that MLP reduced syneresis and water migration of WS gel during freeze-thaw cycle, delayed the recrystallization of starch, and reduced the hardness of WS gel. MLP also preserved the rheological characteristic and network structure of the WS gel, increased resistant starch, and decreased fast-digesting starch content in the freeze-thaw gel. It suggested that MLP could enhance the freeze-thaw stability of WS gel, decrease starch digestibility, and improve the quality of wheat starch-based frozen food.
FOOD HYDROCOLLOIDS
(2023)
Review
Chemistry, Analytical
Albert Sebastia, Noelia Pallares, Luna Bridgeman, Ana Juan-Garcia, Juan Manuel Castagnini, Emilia Ferrer, Francisco J. Barba, Houda Berrada
Summary: This article reviews the formation, detection, and quantification techniques of acrylamide in food. The latest innovative techniques include solvent-free extraction and modified QuEChERS extraction methods, which improve selectivity, efficiency, and cost-effectiveness while reducing interference from other compounds.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2023)
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)
