Article
Food Science & Technology
Laura E. C. Noordraven, Carolien Buve, Tara Grauwet, Ann M. Van Loey
Summary: This study investigated the impact of flour preparation and thermal processing on the volatile profile of chickpea flour suspensions. Non-gelatinised flour suspensions contained higher levels of aldehydes, alcohols, and hydrocarbons, while pre-gelatinised open cell flour had higher levels of other compounds. Cell intactness had a limited effect on the volatile profile, with pre-gelatinised closed cell flour having the lowest number of discriminant compounds. Even after thermal processing, the volatile profiles of the three flour types remained distinct.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Berta Torres-Cobos, Beatriz Quintanilla-Casas, Agusti Romero, Antonia Ninot, Rosa M. Alonso-Salces, Tullia Gallina Toschi, Alessandra Bendini, Francesc Guardiola, Alba Tres, Stefania Vichi
Summary: This study evaluated the suitability of sesquiterpene hydrocarbon (SH) fingerprint as a cultivar marker for Virgin olive oil (VOO), focusing mainly on Mediterranean Arbequina oils. The study analyzed the SH profile of over 400 VOOs from 6 countries and built classification models to distinguish 'Arbequina' oils from other cultivars with a promising overall correct classification rate of 95.1% in external validation.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Food Science & Technology
Yin Wang, Xian Wang, Yuanyuan Huang, Tianli Yue, Wei Cao
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry were used to analyze the volatile organic compounds from chilled chicken contaminated with Staphylococcus aureus during early storage. Differential metabolites and their possible biotransformation pathways were analyzed using the KEGG database. Orthogonal partial least squares discriminant analysis was applied to identify biomarkers associated with the early stage of chicken meat contamination with S. aureus.
Article
Food Science & Technology
Rohini Dhenge, Massimiliano Rinaldi, Tommaso Ganino, Saverio Santi, Irene Ferrarese, Stefano Dall'Acqua
Summary: This study found that HPP treatment at medium pressures can increase the extractable polyphenols in pumpkin samples. The total sugars in HPP-treated samples decrease with increasing pressure. The total amount of carotenoids is higher in samples treated at lower pressures and at 600 MPa. Significant changes were observed in some aldehydes, which increased after HPP application.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Victoria Purdy, Biniam Kebede, Ron Beatson, Kerry Templeton, Patrick Silcock, Graham T. Eyres
Summary: This study aimed to determine volatile compounds that distinguish New Zealand hop cultivars, using untargeted fingerprinting methods based on GC-MS. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties, revealing distinct characteristics between different hop cultivars. The research findings provide valuable insights into the chemical profiles of New Zealand hops and can help guide future targeted breeding efforts.
Article
Agriculture, Multidisciplinary
D. Bressanello, A. Marengo, C. Cordero, G. Strocchi, P. Rubiolo, G. Pellegrino, M. R. Ruosi, C. Bicchi, E. Liberto
Summary: This study investigates the potential and limits of a data-driven approach to describe the sensory quality of coffee using complementary analytical techniques. The analysis of coffee flavor chemical data from 155 samples highlights the variable influence that the nonvolatile fraction has on predicting flavor attributes. The data fusion emphasized the aroma contribution to driving sensory perceptions, while further investigation is needed to verify the potential of odor-taste integration.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Environmental Sciences
Xiaofang Yang, Xinmeng Zhu, Wei Gao, Ruyuan Jiao, Shan Zhao, Jianwei Yu Dongsheng Wang, Dongsheng Wang
Summary: The study found that MVOCs in sludge treatment processes are the main source of nuisance odors in wastewater treatment plants, and low-temperature thermal drying treatment can increase the odor intensity and MVOCs concentration of sludge. There is a significant positive correlation between bacterial community structures and key MVOC odorants.
ENVIRONMENTAL POLLUTION
(2022)
Article
Food Science & Technology
Samantha Reale, Alessandra Biancolillo, Martina Foschi, Francesca Di Donato, Emiliano Di Censo, Angelo Antonio D. 'Archivio
Summary: The characteristics of Italian carrot varieties from different regions were studied using infrared spectroscopy and gas chromatography mass spectrometry. By analyzing 180 infrared spectra and 80 volatile profiles, it was possible to accurately classify the carrots based on their geographical origin.
Article
Agricultural Engineering
Imene Rajhi, Bechir Baccouri, Fatma Rajhi, Jamila Hammami, Monia Souibgui, Haythem Mhadhbi, Guido Flamini
Summary: This study evaluated the effects of microwave and conventional processing methods on the aroma profiles of fenugreek. The results showed that microwave heating increased the volatile compounds in fenugreek and resulted in a chocolate-like aroma.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Sergio Izcara, Rosa Perestrelo, Sonia Morante-Zarcero, Isabel Sierra, Jose S. Camara
Summary: This study aimed to establish the volatilomic fingerprint of six of the most consumed spices worldwide and unravel their potential health benefits. Analysis showed that different spices have distinct volatile profiles, which contribute to their aroma and health bioactive compounds. Principal component analysis and partial least-squares discriminant analysis successfully distinguished the investigated spices and identified key volatile organic metabolites for discrimination. Furthermore, some volatile organic metabolites were found to have a high influence on the spices' bioactive potential in preventing certain diseases.
Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Xiaofeng Yue, Shiqiu Liu, Shichao Wei, Yulin Fang, Zhenwen Zhang, Yanlun Ju
Summary: This study investigated the effects of exogenous sucrose on monoterpene metabolism in Muscat Hamburg grape berries through transcriptomics and metabolomics. The results showed that sucrose application induced the accumulation of monoterpenes at harvest, with significant differential gene expression between control and treatment groups. Weighted gene correlation network analysis revealed a module likely correlated with monoterpene metabolism, providing new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter
Summary: The study found three different epoxidized triglycerides in margarine, which could potentially be used as new indicators for lipid oxidation. Acetone was identified for the first time as a lipid oxidation product in stored margarine and may serve as a new indicator for lipid oxidation.
Article
Food Science & Technology
Dongyan Chen, Tom Bernaerts, Stephane Debon, Cyrus Okoth Oduah, Li Zhu, Joel Wallecan, Marc Hendrickx, Clare Kyomugasho
Summary: This study focused on the texture changes of fresh and aged Red haricot beans during cooking, and established a correlation between the texture of a single bean seed before ageing and its texture after ageing. Using scanning electron microscopy coupled with energy dispersive spectrometry, it was found that the cell wall associated Ca concentration was significantly correlated with the texture of both fresh and aged cooked beans. The study also confirmed the pectin-cation-phytate hypothesis of hard-to-cook defect.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Dorine Duijsens, Sarah H. E. Verkempinck, Audrey De Coster, Katharina Paelchen, Marc Hendrickx, Tara Grauwet
Summary: The cooking time of lentils has a significant impact on their microstructure and digestion functionality. Lentils cooked for 15 minutes have slower starch digestion, those cooked for 60 minutes have digestion kinetics similar to cotyledon cells, while those cooked for 30 minutes are in between.
Article
Chemistry, Applied
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: This research investigates the role of carotenoids in the oxidative stability of mixtures of fish oil and lipid extracts of two different microalgae. It finds that the initial amount of carotenoids relative to n-3 LC-PUFA is a good indicator to differentiate between oxidatively stable and unstable mixtures. The degradation of fucoxanthin, diatoxanthin, and beta-carotene during storage illustrates their antioxidative role.
Article
Chemistry, Applied
Dongyan Chen, Anran Ding, Li Zhu, Tara Grauwet, Ann Van Loey, Marc Hendrickx, Clare Kyomugasho
Summary: The degradation of InsP6 during storage of Red haricot beans leads to textural defects. Calcium released during storage binds with the cell wall, while magnesium is mostly leached into soaking water. These findings indicate the importance of the pectin-cation-phytate mechanism in the textural hardening of beans.
Article
Chemistry, Applied
Xingchen Li, Indrawati Oey, Sze Ying Leong, Biniam Kebede
Summary: This study investigated volatile flavour changes during accelerated shelf-life testing (ASLT) of oats using chemometrics and kinetic modelling. The volatile changes were adequately modelled using an empirical logistic model to estimate reaction rate constant and temperature dependency. The selective ASLT markers could be used as a reference to track volatile changes, control off-flavour generation and improve oat product storage stability.
Article
Chemistry, Applied
J. M. Guevara-Zambrano, S. H. E. Verkempinck, B. Muriithi, D. Duijsens, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: Studying the impact of protein accessibility level on macronutrient digestion kinetics is crucial for achieving specific digestive responses. This study designed plant-based shakes with different protein accessibility levels and found that increasing the content of individual cotyledon pea cells significantly decreased protein and starch digestion kinetics. Shakes with higher protein digestibility also showed higher starch digestibility, indicating the role of protein matrix in modulating starch digestion. Furthermore, introducing individual pea cells in the shakes slowed down lipolysis kinetics. This study suggests that altering protein accessibility level in plant-based shakes is a promising strategy to modulate macronutrient digestion kinetics.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Robbe Demets, Lore Gheysen, Ann Van Loey, Imogen Foubert
Summary: Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) have the potential for developing functional food and offer a sustainable alternative to fish stock. The presence of endogenous carotenoids in microalgae contributes to the oxidative stability of enriched products. However, further research is needed to understand the antioxidative role of carotenoids and its impact on selecting microalgae for enrichment.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
J. M. Guevara-Zambrano, D. Michels, S. H. E. Verkempinck, M. R. Infantes-Garcia, M. E. Hendrickx, A. M. Van Loey, T. Grauwet
Summary: This article presents a reversed-phase high performance liquid chromatography with a charged aerosol detector (RP-HPLC-CAD) method for quantification of lipid species and digestion products in plant-based oils rich in unsaturated fatty acids. The method demonstrates high sensitivity and precision, allowing for rapid and accurate detection of lipid hydrolysis. The study provides a better understanding of molecular changes occurring during lipid digestion.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Jihan Santanina Santiago-Alumbro, Ann Van Loey, Marc Hendrickx
Summary: This study investigated the emulsion forming and stabilizing capacities of water-soluble biopolymers from heat-treated and high pressure homogenized purees. Results showed that carrot serum biopolymers exhibited high capacity to form fine emulsion droplets and maintain stability during storage at low temperature.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Food Science & Technology
Li Zhu, Janna Seufert, Clare Kyomugasho, Dongyan Chen, Marc Hendrickx
Summary: This study investigates the role of soaking beans in a sodium citrate solution in improving the cooking behaviour of beans. It shows that soaking in citrate buffer accelerates softening of the beans by releasing Mg2+ and Ca2+ through phytate hydrolysis. The solubilisation rate of pectin in beans treated with sodium citrate buffer is positively correlated with bean softening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sophie M. Delbaere, Lize Lanssens, Tom Bernaerts, Jelle Van Audenhove, Marc E. Hendrickx, Tara Grauwet, Ann M. Van Loey
Summary: This study investigated the effect of low-field pulsed electric fields (PEF) on broccoli stalks. The results showed that low-field PEF induced membrane disintegration in broccoli stalks. The specific energy input had a more prominent effect on the volatile profile of broccoli stalks compared to the field strength. Therefore, specific energy input plays a significant role in controlling the volatile profile of broccoli stalks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Sarah H. E. Verkempinck, Marc E. G. Hendrickx, Ann Van Loey, Tara Grauwet
Summary: Because plant-based raw materials have a high level of nutrient encapsulation, processing and (re)formulation are important strategies to improve nutrient accessibility. These strategies create different food structures that determine the digestibility of nutrients in the gastrointestinal tract. Additionally, the digestion conditions also play a role in nutrient availability, which can be optimized for specific target populations through engineering strategies.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Daphne Michels, Sarah H. E. Verkempinck, Agnese Panozzo, Karen Vermeulen, Marc E. Hendrickx, Liesbet Thijs, Tara Grauwet
Summary: The study aimed to establish adapted in vitro digestion conditions for broiler chickens at different life phases, focusing on lipid digestion. The extent of lipid digestion was mainly influenced by lipase activity, while the rate of lipid digestion was affected by an interplay between bile salt concentration and lipase activity.
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)
