Article
Medicine, Research & Experimental
Nathakan Klinhom-On, Wunchana Seubwai, Kanlayanee Sawanyawisuth, Sumalee Obchoei, Panupong Mahalapbutr, Sopit Wongkham
Summary: The study demonstrated that the FOXM1 inhibitor Siomycin A enhances 5-FU cytotoxicity and reverses 5-FU resistance in cholangiocarcinoma cell lines, providing a new strategy to overcome 5-FU resistance.
Article
Food Science & Technology
Yaoyao Qi, Leyi Xie, Zeyuan Deng, Bing Zhang, Hongyan Li
Summary: The stability and antioxidant activity of phytochemicals during in vitro digestion were investigated. Results showed that the stability of isoflavones and anthocyanidins decreased with digestion. Anthocyanidins degraded into phenolic acids and other compounds after intestinal digestion. The loss of phenolic compounds in food extract was smaller than the standards.
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Food Science & Technology
Silvia Tagliamonte, Raffaele Romano, Manuela Flavia Chiacchio, Alessandra Aiello, Lucia De Luca, Vincenzo Salzano, Paola Vitaglione
Summary: This study aimed to reutilize tomato pomace, a by-product of the tomato-processing industry, in the development of tomato sauce and assess its nutritional content and bioaccessibility. The innovative tomato sauce products showed higher levels of carotenoids, α-tocopherol, and total antioxidant capacity (TAC) compared to traditional sauce. Bioaccessibility of carotenoids and α-tocopherol varied among the different tomato sauce formulations, while total polyphenols content was higher in the sauce with 100% tomato pomace.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Noelia Diaz-Morales, Monica Cavia-Saiz, Gonzalo Salazar, M. Dolores Rivero-Perez, Pilar Muniz
Summary: Melanoidins extracted from soft bread had the highest yield, while those from biscuits showed the highest antioxidant capacity. The melanoidins did not exhibit cytotoxic effects on cells, indicating that soft bread could be a safe and efficient source for potential functional ingredients.
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: This study characterised polyphenols from pigmented cereals and evaluated their bioaccessibility and antioxidant activity. The findings showed that these pigmented cereal varieties are sources of bioaccessible polyphenols with antioxidant activity.
Article
Biotechnology & Applied Microbiology
Michele Amendoeira Giaconia, Sergiana dos Passos Ramos, Camilly Fratelli, Marcelo Assis, Tatiana Martelli Mazzo, Elson Longo, Veridiana Vera de Rosso, Anna Rafaela Cavalcante Braga
Summary: This study aimed to improve the levels of bioactive compounds in fermented jussara pulp using nanotechnology features and evaluate their characteristics. The results showed the formation of fermented jussara nanofibers with a diameter of 101.2 +/- 26.2 nm. Additionally, the findings suggest that fermentation processes can maintain or even increase the antioxidant activity of anthocyanins and their metabolites.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Chemistry, Applied
Zuman Dou, Chun Chen, Qiang Huang, Xiong Fu
Summary: The study investigated the in vitro digestion and fermentation of blackberry fruit, revealing that phenolics were mainly released in the gastric phase while carbohydrates were mainly released in the small intestinal phase. The bioaccessibility of phenolics and carbohydrates were found to be 42.80% and 69.30% respectively, contributing to antioxidant and hypoglycemic activities. Additionally, the non-digestible fractions of blackberry affected the intestinal tract ecosystem by modulating gut microbiota composition and enhancing the production of short-chain fatty acids.
Article
Food Science & Technology
Borkwei Ed Nignpense, Sajid Latif, Nidhish Francis, Christopher Blanchard, Abishek Bommannan Santhakumar
Summary: Polyphenol-rich purple rice has been found to have various health benefits, including antioxidant activity. This study investigated the effect of gastrointestinal digestion on the bioaccessibility and antioxidant activity of purple rice. The results showed a significant difference in bioaccessible phenolic content and antioxidant activity between gastric and intestinal digestion. However, the number of bioaccessible polyphenols decreased after digestion, but significant free radical scavenging activity was still retained due to the bioaccessibility of bioactive compounds such as tryptophan and protocatechuic acid.
Article
Environmental Sciences
Ahmed Alsayadi, Nael Abutaha, Bader O. Almutairi, Fahd A. Al-Mekhlafi, Mohamed A. Wadaan
Summary: This research evaluates the antioxidant and anticancer activities of the polyherbal formulation HF6. The hexane extract (HF6H) showed significant cytotoxicity against cancer cell lines and moderate cytotoxicity against non-cancer cells, indicating its potential as a promising remedy. The phytochemical screening and GC-MS analysis revealed the presence of bioactive compounds in HF6H. Further investigation on animal models is recommended to determine its toxicity.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Muzeyyen Berkel Kasikci, Neriman Bagdatlioglu
Summary: Capers are excellent sources of bioaccessible phenolics with antioxidant activity and various health benefits, and pickling does not affect their phenolic content. The bioaccessibility of phenolics in raw and pickled capers was found to be 77.8% and 72.9% respectively after in vitro digestion. Rutin and kaempferol-3-O-rutinoside were identified as the main phenolic compounds in capers.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Chemistry, Multidisciplinary
Elena Gardey, Zoltan Cseresnyes, Fabian H. Sobotta, Juliane Eberhardt, Drilon Haziri, Philip C. Grunert, Maren T. Kuchenbrod, Franka V. Gruschwitz, Stephanie Hoeppener, Michael Schumann, Nikolaus Gassler, Marc T. Figge, Andreas Stallmach, Johannes C. Brendel
Summary: Inflammatory bowel disease (IBD) is a globally prevalent chronic disease with no causal therapeutic options. This study demonstrates the potential of wormlike nanoparticles in selectively targeting inflamed human mucosa and pro-inflammatory cells. The shape of the nanoparticles plays a crucial role in tissue selectivity for efficient IBD treatment.
Article
Nutrition & Dietetics
M. Selene Marin-Morales, Celeste C. Ibarra-Herrera, Diego A. Luna-Vital, Juan L. Monribot-Villanueva, Jose A. Guerrero-Analco
Summary: Edible insects are a potential source of bioactive compounds due to their high protein, fatty acids, and minerals.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Wenfeng Li, Yaxi Zhang, Hanlu Deng, Hong Yuan, Xin Fan, Hongyan Yang, Si Tan
Summary: This study examines the effects of various drying methods on the bioaccessibility of red radish anthocyanins. The vacuum freeze drying and air-impingement jet drying resulted in redder color and higher anthocyanin content compared to other drying methods. In vitro and in vivo experiments showed that the dried red radish had weaker or stronger antioxidant activities than fresh red radish. The colon content of mice exhibited significantly higher antioxidant activities compared to other parts of the digestive tract.
Article
Chemistry, Applied
Severino Matias de Alencar, Alan Giovanini de Oliveira Sartori, Damla Dag, Pollyanna Souza Batista, Pedro Luiz Rosalen, Masaharu Ikegaki, Fanbin Kong
Summary: The effect of dynamic gastrointestinal digestion/Caco-2 cell transport on the stability and activities of Brazilian red propolis extract (EEBRP) was investigated. Encapsulated EEBRP showed higher bioaccessibility and nonencapsulated EEBRP had higher Caco-2 cell transport. Nonencapsulated EEBRP exhibited higher ability to scavenge reactive oxygen species and decrease inflammation markers after cell transport. Further studies on encapsulation are encouraged for improving bioactivity and expanding food applications.
Article
Food Science & Technology
Aurelie Bechoff, Apurba Shee, Brighton M. Mvumi, Patrick Ngwenyama, Hawi Debelo, Mario G. Ferruzzi, Loveness K. Nyanga, Sarah Mayanja, Keith I. Tomlins
Summary: Postharvest losses (PHLs) have a significant impact on food security and nutrient availability in low- and middle-income countries. This study developed a methodology and tool to estimate nutritional postharvest losses (NPHLs) for various food commodities in sub-Saharan Africa. The findings suggest that reducing PHLs along food value chains could greatly improve access to nutritious food for vulnerable populations.
Review
Agriculture, Multidisciplinary
Mary Ann Lila, Roberta Targino Hoskin, Mary H. Grace, Jia Xiong, Renee Strauch, Mario Ferruzzi, Massimo Iorizzo, Colin Kay
Summary: Protein-polyphenol aggregate particles can enhance the health effects of functional food products. Evidence suggests that the complexation of polyphenolic compounds can protect them during transit in the gastrointestinal tract, allowing them to exert their health benefits in the colon.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Benjamin W. Redan, Joseph Zuklic, Jeanmaire Hryshko, Marc Boyer, Jason Wan, Amandeep Sandhu, Lauren S. Jackson
Summary: This study analyzed a variety of plant-based milk alternatives (PBMAs) from the US to compare their mineral composition and environmental contaminant levels. The results showed variation in mineral content across different brands and production lots of PBMAs. Pea PBMAs had the highest levels of phosphorus, selenium, and zinc, while soy PBMAs had the highest levels of magnesium. Most PBMAs had lower mineral content compared to milk. Rice PBMAs had the highest levels of arsenic, while cadmium and lead were generally found at low or non-quantifiable levels. These findings highlight the importance of analyzing the elemental composition of PBMA products.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
John R. N. Taylor, Mario G. Ferruzzi, Cheikh Ndiaye, Djibril Traor, Violet K. Mugalavai, Hugo De Groote, Cheryl O. ' Brien, Timothy J. Rendall, Bruce R. Hamaker
Summary: Small and micro food enterprises are important partners for fortification strategies to address micronutrient deficiencies in low-income countries. This paper discusses Entrepreneur-led Food Fortification (ElFF), which involves collaborations between US and African food and nutrition R&D organizations and African small-scale food processors. ElFF can overcome challenges faced by these enterprises and achieve business scale and nutritional impact through providing value propositions, product distribution and marketing. The example of entrepreneur-led production of fortified grain-based instant porridge flour illustrates a framework for successful implementation of ElFF in local markets and government nutrition strategies.
GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT
(2023)
Review
Food Science & Technology
Fernanda Galgano, Maria Cristina Mele, Roberta Tolve, Nicola Condelli, Maria Di Cairano, Gianluca Ianiro, Isabella D'Antuono, Fabio Favati
Summary: In recent years, there has been increasing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a therapeutic approach to reducing symptoms associated with irritable bowel syndrome (IBS). The development of low FODMAPs products, particularly cereal-based products, presents a challenge for the food industry due to their potential to trigger IBS symptoms. Different strategies, such as accurate ingredient selection and the use of enzymes or fermentation, have been explored to reduce FODMAPs content in these products. This review provides an overview of the technological and biotechnological approaches applicable to formulating low-FODMAPs products for IBS consumers, focusing mainly on bread and discussing the use of bioactive compounds.
Article
Plant Sciences
Roberta Spano, Stefania Fortunato, Vito Linsalata, Isabella D'Antuono, Angela Cardinali, Maria Concetta de Pinto, Tiziana Mascia
Summary: Globe artichoke ecotypes sanitized from plant pathogen infections show high vegetative vigor, productivity, and quality of capitula. This study investigates the influence of viral infections on polyphenol accumulation in two Apulian late-flowering ecotypes, highlighting the modulation of gene expression and phytosanitary status of the plant. The decreased polyphenols in sanitized artichokes compared to naturally virus-infected plants provides new perspectives for a circular economy of sanitized artichokes for nutraceutical purposes.
Article
Biotechnology & Applied Microbiology
Francesca Anna Ramires, Anna Rita Bavaro, Isabella D'Antuono, Vito Linsalata, Leone D'Amico, Federico Baruzzi, Loris Pinto, Annamaria Tarantini, Antonella Garbetta, Angela Cardinali, Gianluca Bleve
Summary: Onion skins, recycled as organic fertilizers, can be used as a substrate in environmentally friendly bioprocesses to recover valuable bioactive compounds and food ingredients. A bioprospecting method was employed to examine the growth ability of bacterial and yeast strains on onion skins as a unique nutrient source. Fermented onion skins were also investigated as an affordable source of microbial enzymes.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Juan C. Camacho, Y. Carol Shieh, Benjamin W. Redan, John L. Koontz
Summary: The interaction between metal surfaces and viruses was investigated to develop strategies for reducing the transmission risk of viral diseases through contaminated non-food contact surfaces. The results showed that copper surfaces had a significant inactivation effect on the MS2 coliphage, especially in acidic environments. This finding suggests that using copper surfaces could be an effective way to decrease the cross-contamination risk of viruses in food production.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Michael P. Dzakovich, Hawi Debelo, Marc C. Albertsen, Ping Che, Todd J. Jones, Marissa K. Simon, Zuo-Yu Zhao, Kimberly Glassman, Mario G. Ferruzzi
Summary: Vitamin A, iron, and zinc deficiencies are common in sub-Saharan Africa, particularly among women and children. Biotechnology has been used to enhance the content and bioaccessibility of provitamin A carotenoids and minerals in staple crops, but the simultaneous enhancement of both carotenoids and minerals has not been thoroughly studied. This research evaluated genetically engineered constructs containing heterologous genes to improve carotenoid stability and pathway flux, and phytase to increase mineral bioaccessibility. The results showed significant increases in carotenoid content and improved mineral bioaccessibility in the transgenic events compared to control groups. These findings suggest that combined approaches to enhance micronutrient content and bioaccessibility are feasible and should be further studied in human trials.
Article
Food Science & Technology
Violeta Sevillano Pires, Joseph Zuklic, Jeanmaire Hryshko, Patricia Hansen, Marc Boyer, Jason Wan, Lauren S. Jackson, Amandeep K. Sandhu, Benjamin W. Redan
Summary: We conducted a survey on plant-based milk alternatives (PBMAs) in the US market to examine the levels and variations of vitamin A, vitamin D, calcium, and potassium across different PBMAs. The analysis included almond, cashew, coconut, hemp, oat, pea, rice, and soy PBMAs (a total of 90 products). Significant differences in micronutrient amounts were found among most PBMA types across different brands. The variability of micronutrients within a single brand ranged from 4.1% to 42.2% for vitamin A, 1.5% to 44.1% for vitamin D, 1.7% to 37.6% for calcium, and 0.7% to 39.0% for potassium. These micronutrient variabilities should be considered when evaluating the nutritional value of PBMAs.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Food Science & Technology
Violeta Sevillano Pires, Joseph Zuklic, Jeanmaire Hryshko, Patricia Hansen, Marc Boyer, Jason Wan, Lauren S. Jackson, Amandeep K. Sandhu, Benjamin W. Redan
Summary: A market survey was conducted to analyze the micronutrient content and variability in plant-based milk alternatives (PBMAs) from different brands in the United States. The study found significant differences in the amounts of vitamin A, vitamin D, calcium, and potassium among PBMA types and brands. The variability of these micronutrients within a single brand also varied significantly. Therefore, the variability of micronutrients should be considered when evaluating the nutritional value of PBMAs.
ACS FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Abigayle M. R. Simpson, Mary Jane De Souza, Janhavi Damani, Connie Rogers, Nancy I. Williams, Connie Weaver, Mario G. Ferruzzi, Sydney Chadwick-Corbin, Cindy H. Nakatsu
Summary: This study aims to characterize the effect of prune supplementation on the gut microbiome of postmenopausal women. The results show that prune consumption leads to a decrease in gut microbiome diversity, and different doses of prunes have different effects on the gut microbiome. In addition, prune consumption may enrich beneficial bacterial taxa and correlate with urinary phenolic metabolites and inflammatory markers. These findings suggest that prunes may exert health effects by modulating the gut microbiome.
Article
Biochemistry & Molecular Biology
Micaela Hayes, Zulfiqar Mohamedshah, Sydney Chadwick-Corbin, Roberta Hoskin, Massimo Iorizzo, Mary Ann Lila, Andrew P. Neilson, Mario G. Ferruzzi
Summary: Insights into the impact of food matrix factors on the bioavailability of bioactive carotenoids and chlorophylls from fruits and vegetables are crucial. In vitro models were used to assess the stability, bioaccessibility, and intestinal absorption of carotenoids and chlorophylls in different forms of spinach. The results showed that spinach forms created by various drying technologies deliver similar levels of bioaccessible bioactives, and the lower gastrointestinal tract may play a significant role in the absorption of these compounds.
Article
Biochemistry & Molecular Biology
Zulfiqar Mohamedshah, Micaela Hayes, Sydney Chadwick-Corbin, Andrew P. Neilson, Mario G. Ferruzzi
Summary: The study compared the bioavailability and metabolism of phenolics between grapes and grape juice. It found that phenolics in grape juice were more easily absorbed compared to whole grapes. However, overall, the absorbable phenolics from 100% grape juice were similar to those from whole grapes, suggesting that consuming whole fruit and juice may have similar health benefits.
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)
