Stephanie Angela, David Wollan, R. Muhlack, K. Bindon, K. Wilkinson
Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.
{"title":"Compositional Consequences of Ultrafiltration Treatment of White and Red Wines","authors":"Stephanie Angela, David Wollan, R. Muhlack, K. Bindon, K. Wilkinson","doi":"10.3390/foods13121850","DOIUrl":"https://doi.org/10.3390/foods13121850","url":null,"abstract":"Clarification and stabilisation processes are routinely performed post-fermentation to ‘finish’ wines, but traditional methods are slow and energy intensive, create waste, and can affect wine volume and quality. New methods that ‘finish’ wine rapidly, with higher recovery rates, and reduced waste and input costs, are therefore needed. Ultrafiltration is a separation process that fractionates liquids, nominally, according to molecular weight. By comparing the composition of permeate and retentate derived from pilot-scale fractionation of white and red wine using 75, 20, or 10 kDa membranes and different degrees of permeation (50, 80, 90, or 95%), this study sought to evaluate ultrafiltration as an innovative approach to the clarification and stabilisation of wine. Mass balance analysis confirmed that titratable acidity and alcohol were fractionated according to the degree of permeation; however, proteins, polysaccharides, and phenolic compounds (including anthocyanins for red wine) were concentrated in retentate due both to the membrane molecular weight cut-off (MWCO) specifications and degree of permeation. The retention of wine constituents smaller than the nominal MWCO suggests that interaction with other macromolecules or the membrane surface occurred. Red wine permeates were stripped of much of their essential character and were no longer considered commercially acceptable. In contrast, the removal of protein and phenolic compounds from white wine demonstrated the potential for ultrafiltration to remediate heat unstable or excessively phenolic wines. Findings enabled the identification of other winemaking applications of ultrafiltration technology that could enhance wine quality, process efficiency, and profitability.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.
{"title":"Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies","authors":"Alicja Napiórkowska, A. Khaneghah, M. Kurek","doi":"10.3390/foods13121854","DOIUrl":"https://doi.org/10.3390/foods13121854","url":null,"abstract":"Over the years, consumer awareness of proper, healthy eating has increased significantly, but the consumption of fruits and vegetables remains too low. Smoothie drinks offer a convenient way to supplement daily diets with servings of fruits and vegetables. These ready-to-eat beverages retain the nutritional benefits of the raw ingredients from which they are made. Furthermore, they cater to the growing demand for quick and nutritious meal options. To meet consumer expectations, current trends in the food market are shifting towards natural, high-quality products with minimal processing and extended shelf life. Food manufacturers are increasingly aiming to reduce or eliminate synthetic preservatives, replacing them with plant-based alternatives. Plant-based preservatives are particularly appealing to consumers, who often view them as natural and organic substitutes for conventional preservatives. Essential oils, known for their antibacterial and antifungal properties, are effective against the microorganisms and fungi present in fruit and vegetable smoothies. However, the strong taste and aroma of essential oils can be a significant drawback, as the concentrations needed for microbiological stability are often unpalatable to consumers. Encapsulation of essential oils in nanoemulsions offers a promising and effective solution to these challenges, allowing for their use in food production without compromising sensory qualities.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348342","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this work, steam explosion (SE) was applied to prompt the rapid extraction of ergosterol and polysaccharides from Flammulina velutipes root (FVR) waste. Ultrasound-assisted saponification extraction (UASE) followed by water extraction was used to prepare ergosterol and polysaccharides. The results indicated that SE destroyed the complicated structure of FVR and increased its internal porosity and surface roughness. SE caused the thermal degradation of FVR’s structural components and increased the polysaccharide content 0.97-fold. As a result, the extraction yield and efficiency of ergosterol and polysaccharides were improved. The theoretical maximum extraction concentration (C∞) and diffusion coefficient (D) were increased by 34.10% and 78.04% (ergosterol) and 27.69% and 48.67% (polysaccharides), respectively. The extraction yields obtained within 20–30 min of extraction time exceeded those of untreated samples extracted after several hours. For polysaccharides, SE led to a significant reduction in the average molecular weight, increased the percentage of uronic acids and decreased the neutral sugar percentage. The monosaccharide composition was changed by SE, with an increase in the molar ratio of glucose of 64.06% and some reductions in those of other monosaccharides. This work provides an effective method for the processing of fungi waste and adds to its economic value, supporting its high-value utilization in healthcare products.
{"title":"Steam Explosion-Assisted Extraction of Ergosterol and Polysaccharides from Flammulina velutipes (Golden Needle Mushroom) Root Waste","authors":"Wenxin Liu, Jinghua Niu, Fengmei Han, Kai Zhong, Ranran Li, Wenjie Sui, Chao Ma, Maoyu Wu","doi":"10.3390/foods13121860","DOIUrl":"https://doi.org/10.3390/foods13121860","url":null,"abstract":"In this work, steam explosion (SE) was applied to prompt the rapid extraction of ergosterol and polysaccharides from Flammulina velutipes root (FVR) waste. Ultrasound-assisted saponification extraction (UASE) followed by water extraction was used to prepare ergosterol and polysaccharides. The results indicated that SE destroyed the complicated structure of FVR and increased its internal porosity and surface roughness. SE caused the thermal degradation of FVR’s structural components and increased the polysaccharide content 0.97-fold. As a result, the extraction yield and efficiency of ergosterol and polysaccharides were improved. The theoretical maximum extraction concentration (C∞) and diffusion coefficient (D) were increased by 34.10% and 78.04% (ergosterol) and 27.69% and 48.67% (polysaccharides), respectively. The extraction yields obtained within 20–30 min of extraction time exceeded those of untreated samples extracted after several hours. For polysaccharides, SE led to a significant reduction in the average molecular weight, increased the percentage of uronic acids and decreased the neutral sugar percentage. The monosaccharide composition was changed by SE, with an increase in the molar ratio of glucose of 64.06% and some reductions in those of other monosaccharides. This work provides an effective method for the processing of fungi waste and adds to its economic value, supporting its high-value utilization in healthcare products.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene, α-bisabolol oxide B, spathulenol and α-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol, γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.
{"title":"GC–MS Combined with Fast GC E-Nose for the Analysis of Volatile Components of Chamomile (Matricaria chamomilla L.)","authors":"Jiayu Lu, Zheng Jiang, Jing Dang, Dishuai Li, Daixin Yu, Cheng Qu, Qinan Wu","doi":"10.3390/foods13121865","DOIUrl":"https://doi.org/10.3390/foods13121865","url":null,"abstract":"Chamomile has become one of the world’s most popular herbal teas due to its unique properties. Chamomile is widely used in dietary supplements, cosmetics, and herbal products. This study aimed to investigate the volatile aromatic components in chamomile. Two analytical techniques, gas chromatography–mass spectrometry (GC-MS) and an ultra-fast gas chromatography electronic nose, were employed to examine samples from Xinjiang (XJ), Shandong (SD), and Hebei (HB) in China, and imported samples from Germany (GER). The results revealed that all chamomile samples contained specific sesquiterpene compounds, including α-bisabolol, bisabolol oxide, bisabolone oxide, and chamazulene. Additionally, forty potential aroma components were identified by the electronic nose. The primary odor components of chamomile were characterized by fruity and spicy notes. The primary differences in the components of chamomile oil were identified as (E)-β-farnesene, chamazulene, α-bisabolol oxide B, spathulenol and α-bisabolone oxide A. Significant differences in aroma compounds included geosmin, butanoic acid, 2-butene, norfuraneol, γ-terpinene. This study demonstrates that GC–MS and the ultra-fast gas chromatography electronic nose can preliminarily distinguish chamomile from different areas, providing a method and guidance for the selection of origin and sensory evaluation of chamomile. The current study is limited by the sample size and it provides preliminary conclusions. Future studies with a larger sample size are warranted to further improve these findings.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141348243","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Sărăcilă, A. Untea, Alexandra-Gabriela Oancea, I. Varzaru, P. A. Vlaicu
The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry.
{"title":"Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility","authors":"M. Sărăcilă, A. Untea, Alexandra-Gabriela Oancea, I. Varzaru, P. A. Vlaicu","doi":"10.3390/foods13121856","DOIUrl":"https://doi.org/10.3390/foods13121856","url":null,"abstract":"The study aims to compare the nutrient composition, antioxidant potential, and polyphenol bioaccessibility of the fruit, leaves, and pomace of black chokeberry. Phytochemical characterization, antioxidant activity, and the effect of in vitro gastrointestinal digestion on the individual phenolic compounds of fruit, leaves, and pomace of black chokeberry were assessed. Results showed that leaves had a higher content of polyphenols (61.06 mg GAE/g dw), flavonoids (8.47 mg QE/g), and tocopherols (1172.20 mg/kg) than fruit (27.99 mg GAE/g dw polyphenols, 5.23 mg QE/g flavonoids, 38.48 mg/kg tocopherols) and pomace (22.94 mg GAE/g dw polyphenols, 1.89 mg QE/g flavonoids and 157.19 mg/kg tocopherols), with superior in vitro antioxidant activity. Chlorogenic acids were the dominant phenolic compounds in black chokeberry undigested samples (2.713 mg/g in fruit, 17.954 mg/g in leaves, and 1.415 mg/g in pomace) but are poorly absorbed (bioaccessibility index in intestinal phase of 28.84% for fruit, 8.81% for leaves, and 31.90% for pomace). Hydroxybenzoic acids were highly stable in leaves and fruit during simulated digestion and had high bioaccessibility. In conclusion, residues from black chokeberry processing are also valuable sources of bioactive compounds, but the pomace had higher polyphenol bioaccessibility than leaves and might be a promising supplement for the food industry.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the realm of analysis, the lateral flow immunoassay (LFIA) is frequently utilized due to its capability to be fast and immediate. However, the biggest challenge of the LFIA is its low detection sensitivity and tolerance to matrix interference, making it impossible to enable accurate, qualitative analyses. In this study, we developed a new LFIA with higher affinity and sensitivity, based on a nanobody (G8-DIG) and CuS nanoflowers-Au (CuS NFs-Au), for the detection of aflatoxin B1 (AFB1) in maize. We synthesized the immunoprobe G8-DIG@CuS NFs-Au, stimulated the in situ development of Au nanoparticles (Au NPs) on Cu NFs by electrical displacement, and obtained Cu NFs-Au for fixing the G8-DIG. G8-DIG@CuS NFs-Au probe-based LFIAs may, in ideal circumstances, use a strip chromatography reader to accomplish sensitive quantitative detection and qualitative visualization. AFB1 has a detection range of 2.82–89.56 µg/L and a detection limit of 0.87 µg/L. When compared with an LFIA based on CuS NFs, this sensitivity is increased by 2.76 times. The practical application of this method in corn flour demonstrated a recovery rate of 81.7% to 117%. Therefore, CuS NFs-Au show great potential for detecting analytes.
{"title":"Nanobody and CuS Nanoflower-Au-Based Lateral Flow Immunoassay Strip to Enhance the Detection of Aflatoxin B1","authors":"Yiming Zhao, Baoshan He, Danyang Li, Leyan Gao, Wenjie Ren","doi":"10.3390/foods13121845","DOIUrl":"https://doi.org/10.3390/foods13121845","url":null,"abstract":"In the realm of analysis, the lateral flow immunoassay (LFIA) is frequently utilized due to its capability to be fast and immediate. However, the biggest challenge of the LFIA is its low detection sensitivity and tolerance to matrix interference, making it impossible to enable accurate, qualitative analyses. In this study, we developed a new LFIA with higher affinity and sensitivity, based on a nanobody (G8-DIG) and CuS nanoflowers-Au (CuS NFs-Au), for the detection of aflatoxin B1 (AFB1) in maize. We synthesized the immunoprobe G8-DIG@CuS NFs-Au, stimulated the in situ development of Au nanoparticles (Au NPs) on Cu NFs by electrical displacement, and obtained Cu NFs-Au for fixing the G8-DIG. G8-DIG@CuS NFs-Au probe-based LFIAs may, in ideal circumstances, use a strip chromatography reader to accomplish sensitive quantitative detection and qualitative visualization. AFB1 has a detection range of 2.82–89.56 µg/L and a detection limit of 0.87 µg/L. When compared with an LFIA based on CuS NFs, this sensitivity is increased by 2.76 times. The practical application of this method in corn flour demonstrated a recovery rate of 81.7% to 117%. Therefore, CuS NFs-Au show great potential for detecting analytes.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141351009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Heba Shaban, C. Kadelka, Stephanie Clark, Nicolas Delchier
Chickpeas are more sustainable than other food systems and have high a nutritional value, especially regarding their vitamin composition. One of the main vitamins in chickpeas is vitamin B6, which is very important for several human metabolic functions. Since chickpeas are consumed after cooking, our goal was to better understand the role of leaching (diffusion) and thermal degradation of vitamin B6 in chickpeas during hydrothermal processing. Kinetics were conducted at four temperatures, ranging from 25 to 85 °C, carried out for 4 h in an excess of water for the diffusion kinetics, or in hermetic bags for the thermal degradation kinetics. Thermal degradation was modeled according to a first-order reaction, and diffusion was modeled according to a modified version of Fick’s second law. Diffusivity constants varied from 4.76 × 10−14 m2/s at 25 °C to 2.07 × 10−10 m2/s at 85 °C; the temperature had an impact on both the diffusivity constant and the residual vitamin B6. The kinetic constant ranged from 9.35 × 10−6 at 25 °C to 54.9 × 10−6 s−1 at 85 °C, with a lower impact of the temperature. In conclusion, vitamin B6 is relatively stable to heat degradation; loss is mainly due to diffusion, especially during shorter treatment times.
鹰嘴豆比其他食物系统更具有可持续性，而且营养价值很高，尤其是其维生素成分。鹰嘴豆中的主要维生素之一是维生素 B6，它对人体的多种代谢功能非常重要。由于鹰嘴豆在烹饪后食用，我们的目标是更好地了解水热加工过程中鹰嘴豆中维生素 B6 的浸出（扩散）和热降解作用。我们在 25 至 85 °C 四种温度下进行了动力学研究，在过量水中进行了 4 小时的扩散动力学研究，或在密封袋中进行了热降解动力学研究。热降解根据一阶反应建模，扩散根据修正版的菲克第二定律建模。扩散常数从 25 °C 时的 4.76 × 10-14 m2/s 到 85 °C 时的 2.07 × 10-10 m2/s；温度对扩散常数和维生素 B6 的残留量都有影响。动力学常数从 25 °C 时的 9.35 × 10-6 到 85 °C 时的 54.9 × 10-6 s-1，温度的影响较小。总之，维生素 B6 对热降解相对稳定；损失主要是由于扩散，特别是在较短的处理时间内。
{"title":"Diffusion and Chemical Degradation of Vitamin B6 in Chickpeas (Cicer arietinum L.) during Hydrothermal Treatments: A Kinetic Approach","authors":"Heba Shaban, C. Kadelka, Stephanie Clark, Nicolas Delchier","doi":"10.3390/foods13121847","DOIUrl":"https://doi.org/10.3390/foods13121847","url":null,"abstract":"Chickpeas are more sustainable than other food systems and have high a nutritional value, especially regarding their vitamin composition. One of the main vitamins in chickpeas is vitamin B6, which is very important for several human metabolic functions. Since chickpeas are consumed after cooking, our goal was to better understand the role of leaching (diffusion) and thermal degradation of vitamin B6 in chickpeas during hydrothermal processing. Kinetics were conducted at four temperatures, ranging from 25 to 85 °C, carried out for 4 h in an excess of water for the diffusion kinetics, or in hermetic bags for the thermal degradation kinetics. Thermal degradation was modeled according to a first-order reaction, and diffusion was modeled according to a modified version of Fick’s second law. Diffusivity constants varied from 4.76 × 10−14 m2/s at 25 °C to 2.07 × 10−10 m2/s at 85 °C; the temperature had an impact on both the diffusivity constant and the residual vitamin B6. The kinetic constant ranged from 9.35 × 10−6 at 25 °C to 54.9 × 10−6 s−1 at 85 °C, with a lower impact of the temperature. In conclusion, vitamin B6 is relatively stable to heat degradation; loss is mainly due to diffusion, especially during shorter treatment times.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141354273","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Iván Friero, A. Macià, M. Romero, Ignacio Romagosa, Mariona Martínez-Subirà, M. Moralejo
Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley’s final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight.
{"title":"Unlocking Phenolic Potential: Determining the Optimal Grain Development Stage in Hull-Less Barley Genotypes with Varying Grain Color","authors":"Iván Friero, A. Macià, M. Romero, Ignacio Romagosa, Mariona Martínez-Subirà, M. Moralejo","doi":"10.3390/foods13121841","DOIUrl":"https://doi.org/10.3390/foods13121841","url":null,"abstract":"Barley is rich in phenolic compounds, providing health benefits and making it a valuable addition to a balanced diet. However, most studies focus on these compounds at barley’s final maturity, neglecting their synthesis during grain development and its impact on barley quality for food applications. This study investigates phenolic profiles during grain development in four hull-less barley genotypes with different grain colors, specifically bred for food applications. The objectives were to determine the phenolic profile and identify the optimal maturity stage for maximum phenolic content and antioxidant capacity. Using UPLC-MS/MS and in vitro antioxidant capacity assays, results show that total phenolic compounds decrease as grain matures due to increased synthesis of reserve components. Flavan-3-ols, phenolic acids, and flavone glycosides peaked at immature stages, while anthocyanins peaked at physiological maturity. The harvest stage had the lowest phenolic content, with a gradient from black to yellow, purple, and blue genotypes. Antioxidant capacity fluctuated during maturation, correlating positively with phenolic compounds, specially bound phenolic acids and anthocyanins. These findings suggest that early harvesting of immature grain can help retain bioactive compounds, promoting the use of immature barley grains in foods. To support this market, incentives should offset costs associated with decreased grain weight.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141350428","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Crescente, Giovanni Cascone, Maria Grazia Volpe, S. Moccia
Poly-(Lactic Acid) (PLA) is regarded as one of the most promising bio-based polymers due to its biocompatibility, biodegradability, non-toxicity, and processability. The investigation of the potential of PLA films in preserving the quality of strawberries is fully in line with the current directives on the sustainability of food packaging. The study aims to investigate the effects of PLA films on strawberries’ physical and chemical properties, thereby determining whether they can be used as a post-harvest solution to control antioxidant loss, reduce mold growth, and extend the shelf-life of strawberries. Well-designed PLA films with different-sized holes obtained by laser perforation (PLA0, PLA16 and PLA23) were tested against a conventional packaging polypropylene (PP) tray for up to 20 days of storage. Weight loss and mold growth were significantly slower in strawberries packed in PLA films. At the same time, PLA-based films effectively preserved the deterioration of vitamin C content, polyphenols and antioxidant activity compared to the control. Furthermore, among all, the micro-perforated PLA film (PLA23) showed better preservation in the different parameters evaluated. These results could effectively inhibit the deterioration of fruit quality, showing promising expectations as an effective strategy to extend the shelf-life of strawberries.
聚乳酸（PLA）因其生物相容性、生物降解性、无毒性和可加工性，被认为是最有前途的生物基聚合物之一。研究聚乳酸薄膜在保持草莓品质方面的潜力完全符合当前有关食品包装可持续性的指令。本研究旨在调查聚乳酸薄膜对草莓物理和化学特性的影响，从而确定聚乳酸薄膜是否可用作收获后的解决方案，以控制抗氧化剂流失、减少霉菌生长并延长草莓的货架期。在长达 20 天的贮藏期内，对设计良好、通过激光穿孔获得不同大小孔的聚乳酸薄膜（聚乳酸0、聚乳酸16 和聚乳酸23）与传统包装聚丙烯（PP）托盘进行了对比测试。用聚乳酸薄膜包装的草莓的重量损失和霉菌生长速度明显较慢。同时，与对照组相比，聚乳酸薄膜能有效防止维生素 C 含量、多酚和抗氧化活性的降低。此外，在所有评估参数中，微孔聚乳酸薄膜（PLA23）的保存效果更好。这些结果可以有效抑制水果品质的下降，有望成为延长草莓货架期的有效策略。
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This Special Issue of Foods titled, “The Preparation, Functional Properties, and Application of Food-Derived Antioxidants and Anti-inflammatory Agents,” has unveiled a fascinating panorama of the multifaceted ways food can contribute to our well-being [...]
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