Article
Food Science & Technology
Ioannis K. Karabagias
Summary: The study investigated the volatile profile of honeydew honey during storage at in-house conditions using HS-SPME/GC-MS. Significant variations in specific volatile compounds were observed, and key indicators such as 2-butanone, 2-methylpropanal, ethyl acetate, and alpha-pinene were identified. This provides additional knowledge on the fluctuations in honeydew honey volatile composition, reflecting its freshness during storage.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Siti Nurhidayah Sharin, Muhamad Shirwan Abdullah Sani, Mohd Azwan Jaafar, Mohd Hafis Yuswan, Nur Kartinee Kassim, Yanty Noorzianna Manaf, Helmi Wasoh, Nor Nadiha Mohd Zaki, Amalia Mohd Hashim
Summary: Differentiating Malaysian stingless bee honey from different entomological origins was achieved based on physicochemical properties and volatile compound profiles, highlighting the potential of various parameters for honey authentication. The study utilized PCA, HCA, PLS-DA, and SVM to observe discrimination patterns among 75 honey samples, showing distinct separation between H. bakeri, G. thoracica and T. binghami honey.
Article
Food Science & Technology
Sevgi Kolayli, Gamze Kazaz, Asli Ozkok, Merve Keskin, Yakup Kara, Esra Demir Kanbur, Omer Erturk
Summary: Black cumin honey has high antioxidant and antimicrobial properties, making it suitable for medicinal use. This study evaluated the characteristics of black cumin honey and identified ellagic acid and pinocembrin as major components. The honey was found to be especially effective against Listeria monocytogenes, Staphylococcus aureus, and Enterococcus faecalis.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ioannis K. Karabagias, Anastasia Badeka
Summary: Physicochemical and volatile compounds analyses were conducted on different types of herbal teas to characterize them based on specific descriptors, leading to successful classification of the teas according to their physicochemical and odorous properties. This approach could support the branding and uniqueness of products in the market and facilitate the development of new packaging labels based on their physicochemical composition.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Plant Sciences
Imane Tagnaout, Hannou Zerkani, Nadia Hadi, Bouchra El Moumen, Fadoua El Makhoukhi, Mohamed Bouhrim, Rashad Al-Salahi, Fahd A. Nasr, Hamza Mechchate, Touriya Zair
Summary: This study investigated the essential oil chemical composition, antioxidant and antibacterial activities of Thymus capitatus and Thymus broussonnetii. The results showed that the essential oils of both thyme species were rich in oxygenated monoterpenes and exhibited strong antioxidant and antibacterial activities, making them suitable as natural antioxidants and antibacterial additives for food protection.
Article
Food Science & Technology
Juan Wang, Yougui Yu, Xiulin Gao, Xinye Jiang, Mingquan Huang, Hong Ye, Jihong Wu, Jinglin Zhang, Xiaotao Sun, Qiang Wu
Summary: The study investigates the patterns of aroma component succession during the brewing process of broomcorn millet Huangjiu using solvent-assisted flavor evaporation combined with gas chromatography-mass spectrometry and chemometrics. The findings provide significant insights for quality control in Huangjiu production.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Olga Escuredo, Maria Shantal Rodriguez-Flores, Montserrat Miguez, Maria Carmen Seijo
Summary: Raw honey is influenced by environmental factors and beekeeping management. In this study, honey samples from Galicia, Spain were analyzed using chemometric techniques to determine their botanical origin. Multivariate statistics proved to be effective in differentiating honeys based on their physicochemical and pollen attributes.
Article
Chemistry, Analytical
Haroon Elrasheid Tahir, Gustav Komla Mahunu, Muhammad Arslan, Li Zhihua, Zhang Wen, Zou Xiaobo, Abdalbasit Adam Mariod, Shi Jiyong
Summary: This study evaluated the feasibility of using CSA, NIR, and FT-IR spectroscopy combined with chemometrics for the quantitative analysis of volatile compounds in honey. The results demonstrate that combining CSA with NIR or FT-IR can improve the prediction accuracy of VCs in honey.
MICROCHEMICAL JOURNAL
(2021)
Article
Food Science & Technology
Wei Chen, Die Hu, Aiqing Miao, Guangjun Qiu, Xiaoyan Qiao, Hongling Xia, Chengying Ma
Summary: This study investigates the aromas of Dancong teas and characterizes them based on the floral and honey odors. The volatile compounds responsible for these odors were identified and analyzed. The results suggest a categorization framework based on the floral and honey odors that can assist in quality control of Dancong teas.
Article
Chemistry, Applied
Min Zhu, Jing Sun, Haoan Zhao, Fanhua Wu, Xiaofeng Xue, Liming Wu, Wei Cao
Summary: This study conducted a comprehensive analysis of five types of unifloral honey in Northwest China, revealing the correlation between volatile compounds and floral origin as well as aroma features. The results identified key compounds that can be used for discriminating different types of honey based on floral origin and aroma contribution, providing compelling evidence for honey authentication.
Article
Plant Sciences
Fatima Zahrae Radi, Mohamed Bouhrim, Hamza Mechchate, Mohammed Al-zahrani, Ashraf Ahmed Qurtam, Abdulmalik M. Aleissa, Aziz Drioiche, Nadia Handaq, Touriya Zair
Summary: This study analyzed the chemical composition and biological activities of two thyme essential oils and found that T. zygis essential oil has stronger antioxidant and antimicrobial activities.
Article
Biochemistry & Molecular Biology
Zsanett Bodor, Zoltan Kovacs, Csilla Benedek, Geza Hitka, Hermann Behling
Summary: The study aimed to authenticate Hungarian honey using physicochemical analysis, near infrared spectroscopy, and melissopalynology. Combining these methods improved the accuracy of botanical and geographical origin classification models.
Article
Food Science & Technology
Fabiola Carina Biluca, Francieli Braghini, Gisele de Campos Ferreira, Adriane Costa dos Santos, Deise Helena Baggio Ribeiro, Luciano Valdemiro Gonzaga, Luciano Vitali, Gustavo Amadeu Micke, Ana Carolina Oliveira Costa, Roseane Fett
Summary: Analysis of physicochemical parameters, phenolic compounds, total reducing capacity, free radical scavenging, and antimicrobial potential was conducted on 14 samples of honey from six different species of stingless bees from Brazil. The results showed varying levels of moisture content, high free acidity, and different levels of reducing sugars in the honey samples.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Feifei Shi, Li Wang, Shurong Li
Summary: In this study, the effects of Lactobacillus plantarum JHT78 fermentation on watermelon juices were investigated. The fermentation increased the content of polyphenols, flavonoids, and anthocyanins in the watermelon juice. It also enhanced the antioxidant activities and enzyme inhibition of the juice. The volatile and non-volatile compounds of the juice were analyzed, showing an increase in certain acids and indole-3-lactic acid.
Review
Food Science & Technology
Mohammad Noshad, Behrooz Alizadeh Behbahani, Ioannis K. Karabagias
Summary: The issue of food contamination has become a concern for various stakeholders due to its financial impact and declining trust. Using volatilomics and chemometric methods in the food supply chain helps detect fraud and contaminants. Volatilomics systems provide valuable data for evaluating food quality, while chemometric methods reveal hidden information in complex datasets. This review compiles and summarizes the application of volatilomics with chemometrics in food authenticity.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(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)
