European Food Research and Technology最新文献

This study focused on the preparation of phospholipid- and tocopherol-enriched concentrates from Patagonian squid (Doryteuthis gahi) discards. For it, non-halogenated solvents (hexane, HX; isopropanol, IP; ethanol, ET) were combined in one-step and two-step extracting systems and applied to this marine substrate. Total lipid, phospholipid (PL) and tocopherol values were determined and compared to those obtained by the conventional (chloroform/methanol) procedure. For one- and two-step strategies tested, non-halogenated solvents led to total lipid yields of ca. 65–79% compared to the conventional procedure; the two highest yields (p < 0.05) were obtained by the use of one-step HX/ET (2:1) and two-step HX/ET extractions. Regarding PL compounds, non-halogenated strategies led to a ca. 66–88% recovery compared to the conventional procedure. Notably, alcohol-containing solvent mixtures provided lipid fractions including higher average PL concentrations than the conventional procedure; thus, two-step HX/IP and HX/ET extractions led to significantly higher (p < 0.05) concentration values. In all lipid extracts, α-, γ- and δ-tocopherol compounds were detected, the first one being the most abundant. Two-step HX/IP and HX/ET extractions led to higher yields of α- and γ-tocopherol when compared to the conventional procedure. Remarkably, HX-containing mixtures provided lipid extracts including higher (p < 0.05) concentrations of α- and γ-tocopherol than the conventional procedure; concentration values were especially high if employing HX alone. Extractability differences are discussed and explained on the basis of the polar and non-polar characteristics of the solvents.

Volatile and nonvolatile compounds directly impact the quality of coffee beverages. This study demonstrated how chemical and sensory compounds were affected by three starter cultures (Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lactiplantibacillus plantarum) inoculated separately and co-inoculation using the self-induced anaerobic fermentation (SIAF) method for pulped coffee.High-Performance Liquid Chromatography (HPLC) analyzed carbohydrates, bioactive compounds, and organic acids. Gas chromatography (GC‒MS) examined volatile compounds, monitored microbial composition by quantitative real-time PCR (qPCR), and performed sensory analysis using the cupping test. During fermentation, fructose was the predominant carbohydrate. Lactic acid concentrations were more expressive at the end of the process in the liquid fraction, with higher levels detected in the control (6.93 g·kg⁻¹). In all fermentations, the concentrations of chlorogenic acids and trigonelline decreased after the roasting process, while the levels of caffeine increased. Esters, such as methyl salicylate and 2-hydroxy benzoic acid ethyl ester, which contribute to the perception of fruity and caramelized notes, were formed during the fermentation process. The fermentation with S. cerevisiae and T. delbrueckii presented different descriptors from spontaneous fermentation, such as chocolate, nuts, and almonds. L. plantarum fermentation showed blackberry, spices, and nut/cocoa flavors. Fermentation using co-inoculation (S. cerevisiae and L. plantarum) produced coffees with unique aromas, including honey, brown pepper, nutmeg, and cinnamon. Therefore, wet coffee processed using the SIAF method, adding inoculum of yeasts and lactic acid bacteria, delivers a more complex and exquisite beverage.

Effects of energy divergent (EDU) and gathered ultrasound (EGU) at 40 W/L assisted Alcalase, Papain and Flavourzyme hydrolysis on production of α-glucosidase inhibitory peptides from sweet potato protein (SPP) were investigated, as well as impact of in vitro gastrointestinal digestion (GID) on changes of their characterization, to explore new preparation technology and potential source of α-glucosidase inhibitory peptides. EDU and EGU assisted enzymatic hydrolysis markedly enhanced α-glucosidase inhibitory activity and yield of all SPP hydrolysates (SPPH). Among them, SPPH by EGU-assisted Alcalase, Papain and Flavourzyme (APF) hydrolysis exhibited the highest α-glucosidase inhibitory activity (IC₅₀ 0.26 mg/mL) and yield (86.39%), of which the inhibitory activity was highly preserved after in vitro digestion. MW 1–2 kDa peptides obtained from SPPH by EGU-APF after GID (EGU-APF-S) showed high α-glucosidase inhibition, from which two novel α-glucosidase inhibitory peptides AIWGAGGGGLR and FHDPMLR were identified with IC₅₀ of 0.087 and 0.036 mg/mL respectively. Molecular docking revealed that stronger interaction between FHDPMLR and α-glucosidase was attributed to more hydrogen bonds and electrostatic interactions as compared to AIWGAGGGGLR. Therefore, SPPH by EGU-APF can be a potential source of α-glucosidase inhibitory peptides.

In recent years, there has been a growing interest in wines with lower alcohol content. This trend is driven by a number of factors, including consumer preferences for lighter, more refreshing styles of wine, and the desire to enjoy wine without the effects of high alcohol levels. This study is an extension of a previous article, which shows the main scientific advances in new grape varieties descending from Monastrell. The current one focuses on the results obtained after traditional elaboration of these new varieties (T4, T11, T75, T81 and T82) in comparison to Monastrell. The new varieties analysed showed a really high content of phenolic compounds analysed by spectrophotometric parameters. Some wines of these new varieties have reached up to 120 total polyphenol index (T82). Furthermore, the results show really very high colour intensity parameters compared to the control (Monastrell), multiplying these values by four (as in the case of T81). It should also be noted that the wines of these new varieties have a high ageing capacity. As for the phenolic parameters, they were characterised by really high concentrations of anthocyanins (T81) even exceeding 2000 mg/L, flavonols (especially the T81 and T82 varieties), and tannins (T11 variety), all achieved with significantly lower alcohol levels. These varieties reveals a great ability to adaptation in hot and dry climates and being an accurate way to confront climate change, being a real tool to obtain quality wines.

The fermentation characteristics of five apple and five pear varieties from non-fertilized meadow orchards (“Streuobstwiesen”) was studied. While some varieties fermented without problems, some varieties showed sluggish and stuck fermentation with high residual sugar concentration at the end of the fermentation period. A potential reason for these fermentation problems could be a poor nitrogen supply. The effect of diammonium phosphate (DAP) supplementation on the fermentation dynamics was studied over two consecutive years, with 200.0 mg/L DAP added on day 0 or day 3 of fermentation. DAP effectively prevented stuck fermentations and accelerated sluggish fermentations. In particular, in the 2021 harvest, early DAP addition reduced the fermentation time by up to 6 days. The studied pear varieties indicated a greater demand for additional nitrogen compared to apple mashes. In general, nutrient addition proved beneficial for yeast cell growth of all ten fruit mashes. These findings suggest that the correct use of DAP could enhance the fermentation process in fruit mashes with low nutrient supply, which might be crucial for producing high-quality distillates from meadow orchard fruits.

Propolis, a resinous substance collected by honeybees from various botanical sources, is known for its diverse biological activities. This study aimed to investigate the health-promoting properties of Turkish propolis by assessing its antioxidant capacity and antimicrobial activity against various pathogens. Additionally, its antiviral effects were evaluated against human herpes simplex virus type 1 (HSV-1) using MTT and quantitative real-time polymerase chain reaction (qRT-PCR) assays. The antiproliferative potential of propolis was also tested against cancer cell lines (MDA-MB-231, AR42J, A549) and a normal epithelial cell line (Vero) through the MTT method. The ethanolic extract exhibited notable bioactive properties, as indicated by its high total phenolic content (TPC) of 235.86 ± 1.35 mg GAE/g, total flavonoid content (TFC) of 43.93 ± 1.14 mg QE/g, ferric reducing antioxidant power (FRAP) of 332.04 ± 16.78 µmol FeSO_4.7H₂O/g, and a 2,2-diphenyl-1-picrylhydrazyl (DPPH)^• radical scavenging activity (SC₅₀) of 0.01 ± 0.00 mg/mL. High-performance liquid chromatography (HPLC–PDA) revealed that pinocembrin, chrysin, and caffeic acid phenethyl ester (CAPE) were the predominant compounds. The propolis extract showed antimicrobial activity against 7 of 14 tested microorganisms using the agar well diffusion method. While the extract inhibited quorum sensing activity, it did not exhibit anti-swarming or anti-biofilm effects. Cytotoxicity was observed in Vero and A549 cells at a concentration of 200 µg/mL, and in MDA-MB-231 and AR42J cells at 50 µg/mL. Moreover, the propolis extract displayed antiviral activity against HSV-1 at a concentration of 100 µg/mL. These findings underscore the broad-spectrum biological activity of Turkish propolis, reinforcing its potential as a nutraceutical agent with antioxidant, antimicrobial, antiviral, and anticancer properties.

Graphical Abstract

The process of aging was crucial in enhancing the aroma quality of Huangjiu. Gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC–MS), and gas chromatography-ion mobility spectrometry (GC-IMS) were employed to detect the variations in aroma among five samples aged for varying years (5–11). A comprehensive analysis revealed the presence of 85 compounds in the Shaoxing Huangjiu, twenty of which were identified as crucial contributors to its flavor profile through odor activity values analysis. The volatile aroma components of Huangjiu exhibited notable variations among different aging years. Additionally, the concentration and diversity of key aroma compounds increased with prolonged aging. At the same time, quantitative descriptive sensory analysis showed that aging could enhance the ester and acid aroma of Huangjiu. Moreover, based on variable importance for the projection, seven potential aroma markers such as diethyl succinate, ethyl butyrate, and furfural were screened out, which were the major compounds that caused the flavor differences of aged Huangjiu. The results offer valuable theoretical support for illustrating and regulating the quality of Huangjiu during its aging process.

Fresh pak choi glucosinolates profile and bioaccessibility was analysed trough an in vitro dynamic digestion model. Fresh pak choi showed an original glucosinolate content of 17.83 ± 0.39 mg/100 g. A higher contribution to total glucosinolate content in the whole fresh plant was observed for the stem fraction because of a higher representation in the total weight of the sample. Glucobrasicanapin (4.965 ± 1.195 mg/100 g) and gluconapin (4.618 ± 1.401 mg/100 g) were found as the principal compounds in the sample, but 4-methoxyglucobrassicin, glucoalysin and glucobrassicin were also determined. After the digestion simulation the glucosinolates bioaccessibility was determined as 54.8%. Aliphatic glucosinolates were the main remained compounds in the bioaccesible fraction of the fresh pak choi sample. The most abundant compounds were glucbrasicanapin (4.380 ± 2.061 mg/100 g), gluconapin (2.284 ± 0.177 mg/100 g) and 4-methoxyglucobrassicin (1.438 ± 0.408 mg/100 g). Hence, pak choi was highlighted as an excellent food source of intact bioaccessible glucosinolates, mainly as aliphatic compounds.

The objective of this study was to classify blueberry cultivars based on image texture parameters using models built using traditional machine learning and deep learning algorithms. The blueberries belonging to highbush cultivars (‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’) and lowbush cultivars (‘Emil’ and ‘Putte’) were subjected to imaging using a digital camera. The texture parameters from blueberry images in color channels R, G, B, L, a, b, X, Y, Z, U, V, and S were determined. After selection image textures were used to build models for the classification of all highbush and lowbush blueberry cultivars, and highbush blueberry cultivars and lowbush blueberry cultivars, separately. In the case of distinguishing all cultivars, such as ‘Bluecrop’, ‘Herbert’, ‘Jersey’, and ‘Nelson’, ‘Emil’ and ‘Putte’, the classification accuracy reached 92.33% for a model built using a deep learning algorithm. Models built to distinguish only highbush cultivars provided an average accuracy of up to 91.25% (WiSARD). For models developed to classify two lowbush cultivars, an average accuracy reaching 96% (WiSARD) was found. The applied procedure can be used in practice to distinguish blueberry cultivars before their consumption or processing.

The food industry requires novel green solvents to extract bioactive compounds, particularly regarding agrifood by-product valorization. Considering this, an eco-friendly ultrasound-assisted method for extracting phenolic compounds from the processing residues of red chicory of Treviso Precoce IGP using natural deep eutectic solvents (NaDESs) has been developed. Citric acid:choline chloride (1:2) was identified as the most suitable NaDES based on its stability and extraction capability towards phenolic compounds. Using a three-factor, three-level Box–Behnken experimental design combined with Response Surface Modeling, the maximization of polyphenol yield by optimizing the water percentage in NaDES, the ultrasound extraction time, and the citric acid: choline chloride molar ratio has been obtained. The maximum extraction yield (117.43 ± 0.33 and 2894 ± 0.22 μg/mL of chlorogenic and chicoric acids, respectively) was obtained by using a 3:2 citric acid:choline chloride molar ratio with 25% of water and by sonicating the extracts for 49 min. Considering the green nature, biodegradability, and low cost of NaDES, the obtained polyphenolic extracts are expected to offer advantages in industrial food and pharmaceutical applications, eliminating the need for expensive downstream purification steps.