Article
Biochemistry & Molecular Biology
Thomai Mouskeftara, Antonis Goulas, Despoina Ioannidou, Charikleia Ntenti, Dimitris Agapakis, Andreana Assimopoulou, Helen Gika
Summary: Adiponutrin and P-glycoprotein are membrane proteins encoded by the PNPLA3 and ABCB1 genes, respectively, playing important roles in lipid metabolism and fatty liver disease. Common polymorphisms in these genes, particularly the rs738409 polymorphism in PNPLA3, can affect the distribution of blood fatty acids. This study optimized a method for analyzing fatty acids and found that the rs738409 polymorphism significantly influences the distribution of blood fatty acids.
Article
Food Science & Technology
Florina-Dorina Covaciu, Camelia Berghian-Grosan, Ariana Raluca Hategan, Dana Alina Magdas, Adriana Dehelean, Gabriela Cristea
Summary: This study aims to find a rapid and reliable method for identifying similarities and differences among food items from a fatty acid profile perspective. By using a GC-FID method and machine learning algorithms, a recognition model with high accuracy was developed to differentiate different product types.
Article
Food Science & Technology
Ruth Fabiola Pena-Correa, Zixuan Wang, Victoria Mesa, Burce Atac Mogol, Julian Paul Martinez-Galan, Vincenzo Fogliano
Summary: This study compared the in vitro digestibility and fermentability of different types of melanoidins extracted from cocoa nibs. The results showed that melanoidins released more polyphenols and produced more short-chain fatty acids during in vitro fermentation. The study also demonstrated the potential prebiotic activity of cocoa melanoidins.
JOURNAL OF FUNCTIONAL FOODS
(2023)
Article
Horticulture
Songul Comlekcioglu, Farah Elgudayem, Gozde Nogay, Nesibe Ebru Kafkas, Rayda Ben Ayed, Sezai Ercisli, Amine Assouguem, Rafa Almeer, Agnieszka Najda
Summary: Olives are an essential ingredient in Turkish food culture, and Turkey is one of the top producers of olives and olive oils in the world. This study found that traditional olive cultivars in Turkey are rich in health-promoting chemicals. There is significant variability among different cultivars, and metabolic fingerprinting approaches can be used to differentiate them.
Article
Food Science & Technology
Rui Ferreira, Silvia Lourenco, Andre Lopes, Carlos Andrade, Jose S. Camara, Paula Castilho, Rosa Perestrelo
Summary: The study evaluated the fatty acid profile and health lipid indices of various agricultural by-products, showing different compositions of fatty acids within them. This provides a scientific basis for exploring the nutritional properties of these by-products and their potential health benefits.
Article
Biochemistry & Molecular Biology
Claudia Johanna Sandoval-Lozano, David Caballero-Torres, Luis Javier Lopez-Giraldo
Summary: This study aimed to select wild yeasts with the potential to produce volatile compounds associated with desirable flavor attributes. A total of 150 wild yeasts strains were isolated from the spontaneous cocoa beans fermentation, of which 40 were identified by morphology and physiological features. Thirty-six VCs produced by these yeasts were identified into six main families. This screening allowed us to identify yeasts that produced VCs of technological interest and which could be used to develop a starter culture.
Article
Engineering, Chemical
Kim Mishra, Lucas Kohler, Nico Kummer, Simon Zimmermann, Silas Ehrengruber, Fabian Kaempf, Damien Dufour, Gustav Nystroem, Peter Fischer, Erich J. Windhab
Summary: The rheology of beta(V/VI) cocoa butter crystal melt suspensions was studied both directly after crystallization and after tempering at zero deformation. It was found that the structure build up processes at zero deformation were not at equilibrium after 18 hours, and the structure decay mainly occurred within the first 10 seconds.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Agriculture, Multidisciplinary
Meng Wei, Xian Niu, Hong-Shen Jing, Jin-Jing Zhong, Yi-Ling Deng, Yan-Mei Hou, Wen-Qun Liu, Ze-Yuan Deng, Jing Li
Summary: The study demonstrated that butter-derived R-TFA does not alleviate but promotes atherosclerotic lesions in high-fat diet-fed ApoE-/- mice. Additionally, it was found that butter-derived R-TFA affected the serum lipid profile of high-fat diet-fed ApoE4/4 mice and the lipid metabolism of human umbilical vein endothelial cells (HUVECs).
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Maria Dolores Alvarez, Susana Cofrades, Maria Espert, Ana Salvador, Teresa Sanz
Summary: This study investigated the potential of replacing cocoa butter with a healthier lipid profile oleogel, finding that a CB:OG system at a 50:50 ratio could serve as an effective substitute for cocoa butter in chocolate products.
Article
Energy & Fuels
C. Kumar, D. Inbakandan, J. Sridhar, R. Thirugnanasambandam, B. Subashni, G. Dharani, Meivelu Moovendhan, S. Ajmal Khan
Summary: In this study, liver oil was extracted from the ray fish Himantura marginata, and its composition, physical properties, fatty acid profile, and elemental analysis were analyzed. The liver oil contained various fatty acids, including EPA and DHA, and showed specific physical properties and elemental composition.
BIOMASS CONVERSION AND BIOREFINERY
(2021)
Article
Biochemistry & Molecular Biology
Abdallah Lahlou, Svetlana Lyashenko, Tarik Chileh-Chelh, El-Hassan Belarbi, Irene Torres-Garcia, Miriam Alvarez-Corral, Ignacio Rodriguez-Garcia, Miguel Angel Rincon-Cervera, Jose L. Guil-Guerrero
Summary: Twenty-one Pinus taxa were evaluated to find A5-unsaturated polymethylene-interrupted fatty acids (A5-UPIFA)-rich oils from Pinus seeds. The fatty acid (FA) composition was determined by GC-FID and GC-MS, and NMR of crude oils proved to be a fast method to determine the ratio between A5-UPIFA and total FA. The results show that several underutilized Pinus taxa could be developed into renewable woody oil species, and their seeds could be used as raw materials for A5-UPIFA-rich oils.
Article
Food Science & Technology
Arunee Danudol, Kunchit Judprasong
Summary: This study developed a gas chromatographic method to determine the milk fat content of blended butter and blended milk products using butyric acid as an indicator. The method showed specificity, linearity, and good precision and accuracy. It can be used to evaluate product quality and ensure consumer confidence.
Article
Chemistry, Multidisciplinary
Mustapha El Hadri, Serge Bresson, Albane Lecuelle, Fatiha Bougrioua, Vincent Baeten, Van Hung Nguyen, Vincent Faivre, Matthieu Courty
Summary: The effects of the proportion of cocoa butter, cocoa butter equivalent, and milk fatty acid on the structural organization of the final mixtures were determined. Analysis using various techniques revealed the structural features and vibrational modes of different mixtures.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Morganne Smith, Lee Polite, Andreas Christy, Indika Edirisinghe, Britt Burton-Freeman, Amandeep Sandhu
Summary: This study developed a simplified GC-FID method for SCFA analysis in human fecal samples and applied it to fecal samples collected from a clinical trial. Nine SCFAs were identified and quantified in the fecal samples, and it was found that acetic acid was higher in metabolically healthy participants compared to those with prediabetes mellitus and insulin resistance.
Article
Nutrition & Dietetics
Welma Stonehouse, Domenico Sergi, Bianca Benassi-Evans, Genevieve James-Martin, Nathan Johnson, Campbell H. Thompson, Mahinda Abeywardena
Summary: In this study, the effects of diets enriched in different types of fats on liver fat concentration and adipose tissue in healthy adults were investigated. The results showed that the quality of dietary fats did not significantly impact liver fat concentration and adipose tissue amounts, although effects on serum lipids were inconsistent across different lipid profiles. Further research is needed to confirm these findings in individuals with metabolic impairments before making recommendations.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Grazyna Budryn, Iwona Majak, Joanna Grzelczyk, Dominik Szwajgier, Alejandro Rodriguez-Martinez, Horacio Perez-Sanchez
Summary: Low acetylcholine level caused by high acetylcholinesterase (AChE) activity is a symptom of Alzheimer's disease (AD). AChE inhibitors, used in AD treatment, can lead to a cholinergic crisis with prolonged use. It is important to find safe natural AChE inhibitors. This study analyzed the inhibitory effect of 16 hydroxybenzoic acids on AChE using calorimetry and docking simulation. All tested compounds showed inhibition of ACh hydrolysis, with methyl syringinate exhibiting the best performance as a competitive inhibitor at the catalytic site. The tested compounds also interacted with binding sites known to block beta-amyloid plaques formation. The results indicate that the tested hydroxybenzoic acids have reversible and non-toxic effects, with activity at physiological concentrations.
Article
Chemistry, Applied
Joanna Grzelczyk, Dominik Szwajgier, Ewa Baranowska-Wojcik, Grazyna Budryn, Malgorzata Zaklos-Szyda, Bozena Sosnowska
Summary: The aim of this study was to investigate the release of chlorogenic acids (CHAs) from coffee extracts during digestion in different sections of the gastrointestinal tract, with and without the presence of probiotics. The concentration of free CHAs was found to be the lowest in the stomach and highest in the large intestine, and probiotics significantly increased the release of CHAs, particularly in the colon. Furthermore, digested coffee extracts showed cytoprotective potential against oxidative stress.
Article
Agricultural Engineering
Joanna Oracz, Dorota Zyzelewicz, Barbara Pacholczyk-Sienicka
Summary: For the first time, this study provides a comprehensive characterization and quantification of phenolic compounds in raw and heat-treated northern red oak seeds using UHPLC-DAD-ESI-HRMS/MS. A total of 42 phenolic compounds belonging to five different groups were identified, with significant variability in composition observed among different treatment conditions. Roasting led to a reduction in total phenolic content, ellagitannins, gallotannins, and phenolic glycosides, but an increase in HBA and EA derivatives. Among the roasted samples, the highest total phenolics content was found at 185 degrees C for 25 minutes, while the lowest amounts were observed at 135 degrees C for 80 minutes.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Tomasz Piechowiak, Maciej Balawejder, Katarzyna Grzelak-Blaszczyk, Joanna Oracz, Natalia Matlok
Summary: The aim of this study was to examine the antioxidant properties of fruit jellies made from concentrated fruit juice with the addition of bioactive compounds acquired from young pine shoots. The study showed that concentrated apple juice can be a good extractant of bioactive ingredients contained in young pine shoots. The jellies made from the extract showed high antioxidant activity which was closely correlated with the amount of raw material used.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Stanislaw Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul, Dorota Zyzelewicz
Summary: The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber in nut-based bars. Bars with 30% cricket flour had the highest amount of these compounds, and bars with buffalo worm flour had the greatest consumer acceptance. Both bars and raw materials were characterized by high biological value protein and a high percentage of cis linoleic acid. Instrumental analysis revealed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.
Article
Biochemistry & Molecular Biology
Kamila Kulbat-Warycha, Joanna Oracz, Dorota Zyzelewicz
Summary: The aim of this study was to verify various extraction methods and optimize the extraction yield and concentration of polyphenols in Plectranthus barbatus extracts. The results showed that ultrasound-assisted extraction was the most effective method for extracting polyphenols, and ethanol was a better extractant than distilled water in terms of antioxidant capacity and polyphenol concentration.
Editorial Material
Biochemistry & Molecular Biology
Dorota Zyzelewicz, Joanna Oracz
Article
Food Science & Technology
Joanna Grzelczyk, Joanna Oracz, Ilona Galazka-Czarnecka
Summary: This study aims to develop biodegradable disposable tableware with high antioxidant activity using olive pomace. The mixture of olive pomace, teff flour, sorghum groats, and lecithin resulted in the toughest tableware with low water absorption and high antioxidant potential.
Article
Biochemistry & Molecular Biology
Joanna Oracz, Monika Prejzner, Joanna Grzelczyk, Gabriela Kowalska, Dorota Zyzelewicz
Summary: The study investigated the effects of roasting temperatures and times on the bioactive compounds, antioxidant potential, physicochemical properties, and taste characteristics of northern red oak seeds. The results showed that roasting significantly influenced the composition of bioactive components in the acorns. Higher roasting temperatures resulted in a decrease in total phenolic compound content and an increase in melanoidin content. Both unroasted and roasted acorn seeds exhibited high antioxidant activity. However, increasing roasting temperatures generally led to a decrease in antioxidant capacity. Additionally, thermal processing contributed to the development of color, reduction of bitterness, and improvement in taste of the final products.
Article
Biochemistry & Molecular Biology
Dorota Gumul, Joanna Oracz, Stanislaw Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk
Summary: Edible insects are a new and functional source of nutrients that can help combat nutritional deficiency problems. This study evaluated the antioxidant potential and bioactive compounds of nut bars with the addition of three different edible insects. The results showed that adding 30% insect flour significantly increased antioxidant activity and the content of certain bioactive compounds, such as 2,5-dihydrobenzoic acid and chlorogenic acid. Additionally, the addition of insect flours enriched the bars with valuable phytosterols and resulted in sensory attribute changes.
Article
Biochemistry & Molecular Biology
Joanna Oracz, Stanislaw Kowalski, Dorota Zyzelewicz, Gabriela Kowalska, Dorota Gumul, Kamila Kulbat-Warycha, Justyna Rosicka-Kaczmarek, Anna Brzozowska, Aleksandra Grzegorczyk, Anna Areczuk
Summary: The aim of this study was to investigate the effects of different microwave-assisted extraction (MAE) conditions on the efficiency of phenolic compounds extraction from Scutellaria species. The extracts were examined for total phenolic content, antioxidant and anti-inflammatory activity. The phenolic profile of the extracts was characterized using UHPLC-DAD/ESI-HRMS/MS. The results showed that the extraction conditions significantly influenced the phenolic content and biological activity of the extracts.
Article
Biochemistry & Molecular Biology
Joanna Grzelczyk, Ilona Galazka-Czarnecka, Joanna Oracz
Summary: This study evaluated the nutrient composition, including fat, total phenolic compounds, vitamins, and antioxidant properties, of four species of freeze-dried edible insects (Alphitobius diaperinus Panzer, Gryllus campestris, Tenebrio molitor, Chorthippus biguttulus) and their potential inhibitory effect on acetylcholinesterase (AChE). The study also aimed to obtain olive oil enriched with edible insects, which showed high affinity to AChE and increased levels of vitamin C and B vitamins.
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)