European Food Research and Technology最新文献

The presence of methoxypyrazines in Cabernet Sauvignon wines produced from grapes grown in high-altitude and cold-climate regions is common and often treated as regional typicity. These compounds are considered a primary source of herbaceous and vegetal sensory characteristics, which may lead to unpleasant aromas when concentrations exceed the sensory threshold of these substances. Some strategies in the field and during winemaking have been studied with the aim of reducing the content of 2-methoxypyrazines. However, none describe the influence of spontaneous fermentation on the concentration of 2-methoxypyrazines. In this study, EMP (2-ethyl-5(6)-methoxypyrazine), IPMP (2-isopropyl-3-methoxypyrazine), SBMP (2-sec-butyl-3-methoxy-pyrazine), and IBMP (2-isobutyl-3-methoxy-pyrazine) were quantified in Cabernet Sauvignon wines produced via spontaneous fermentation and through fermentation with commercial yeasts. Grapes from vineyards located in the municipalities of Campo Belo do Sul (CBS) and São Joaquim (SJ), both in the state of Santa Catarina, Brazil, were used. Solid phase microextraction (SPME) coupled with the GCMS technique was used for the determination of the compounds. The primary methoxypyrazine found for both production sites was SBMP, with concentrations of 289.26 (CBS) and 681.55 (SJ) ng/L for spontaneous fermentation, and 619.58 (CBS) and 790.62 (SJ) ng/L for commercial yeast fermentation. Additionally, differences were found in other physicochemical quality analyses such as volatile acidity, anthocyanins, and total phenolics. The results indicate that spontaneous fermentation may be used as a strategy to reduce the content of methoxypyrazines in relation to what is present in the grape, particularly when harvest conditions do not allow for complete grape ripening.

The utilization of improper thawing methods can potentially compromise the quality of food, while the degeneration of myofibrillar protein during the thawing process directly impacts the alteration of physical and chemical properties of food. The effects of high-pressure thawing (HPT), water immersion thawing (WIT), and air thawing (AT) on the quality and myofibrillar protein (MP) denaturation of salmon were investigated. The thawing times of WIT, AT, and HPT-300 MPa were 23.6, 116.6, and 10.1 min, respectively, suggesting that HPT improved the rate of thawing. Compared with conventional thawing methods, the color difference of HPT-100 MPa and the water loss of HPT-150 MPa were reduced by 56.77% and 6.77%, respectively, and textural deterioration was weakened, preserving the quality of thawed salmon. In the current study, 200 and 300 MPa were the pressure thresholds for the degradation of salmon myosin and actin proteins, respectively. Meanwhile, HPT induced noticeable changes in the stability, secondary structure, and micromorphology of salmon MPs, which affected various physical and chemical properties of thawed salmon samples, such as water loss, color, and texture. In particular, the spatial structure stability of MP can be better maintained at HPT-100 MPa and HPT-150 MPa. HPT can be an alternative strategy to the traditional thawing of salmon.

Pumpkin peel is a main by-product produced during pumpkin consumption and processing, which is often disposed of as food waste. Therefore, it is necessary to develop ways to utilize pumpkin peel. In this study, the pectic polysaccharides were extracted from pumpkin peel, and their properties were evaluated. Results indicated that the extraction yield of pectin polysaccharides from Dongsheng pumpkin peel was the highest. Meanwhile, among the pumpkin peel pectic polysaccharides (PPs), Dongsheng PP exhibited the highest methylation degree (22.38%), acetylation degree (15.92%), molecular weight (6.26 × 10⁵ Da) and initial apparent viscosity. Variety had little effect on the microstructure and functional groups of PPs. Compared with the other PP samples, Beibei PP (BBP) had the lowest molecular weight coupled with highest protein content, resulting in the highest emulsifying activity, emulsion stability and antioxidant activity. In addition, all the PPs had the ability to promote the growth of probiotics, and BBP and Banli PP (BLP) shown better capacities to promote the growth of Lactobacillus acidophilus and Bifidobacterium breve. Hence, it could be concluded that extraction pectin from pumpkin peel is a potential method for the utilization of pumpkin peel.

Chardonnay is a non-floral grape with economic value and nutritional properties that is widely grown in northwestern China. However, limited research has been conducted on exogenous spraying to regulate volatile compound metabolism (especially isoprene metabolism) in Chardonnay grapes. Benzothiadiazole (BTH) can induce disease resistance and augment the contents of phenolics and volatile compounds in grapes. This study aimed to evaluate the influence of BTH on the accumulation of isoprene aroma, carotenoid levels and the activity profiles of key enzymes. Chardonnay grapevines were treated with 0.37 mM BTH at veraison to investigate the impact on physicochemical parameters, carotenoids, metabolic enzyme activities, and free and bound isoprenoids in developing Chardonnay grapes. The results showed that reducing sugars, and total soluble solids of BTH-treated grapes increased, while the content of titratable acidity, β-carotene, zeaxanthin, β-cryptoxanthin, chlorophyll, and total carotenoids in treated ripe grapes decreased relative to control berries. BTH-treated ripe grapes exhibited elevated levels of bound norisoprenoids and three key enzemy activities (carotenoid cleavage dioxygenase, phytoene synthase, lycopene β-cyclase), with a slight decrease in free norisoprenoids. Free and bound terpenoids profiles were also significantly enhanced by BTH treatment at veraison. Our findings offer novel perspectives into the modulation of isoprene biosynthesis in grape berries when exposed to BTH.

This study aimed to evaluate the mineral content, and content of bioactive compounds in fruits of Cornelian cherry (Cornus mas L.). Neochlorogenic acid, chlorogenic acid, caffeic acid, and rutin were determined in the samples. Vitamin C content ranged from 610.36 to 1344 mg kg⁻¹ FW. Content of K, Ca, P, Mg, and Na in samples ranged from 1750.8 to 2645.7 mg kg⁻¹ FW, from 281.14 to 561.62 mg kg⁻¹ FW, from 180.38 to 294.95 mg kg⁻¹ FW, from 68.19 to 115.43 mg kg⁻¹ FW, and from 2.48 to 71.33 mg kg⁻¹ FW respectively. Content of Fe, Zn, Cu, Mn, Ni, Cr, and Co in samples ranged from 2.77 to 4.88 mg kg⁻¹ FW, from 0.49 to 0.99 mg kg⁻¹ FW, from 0.25 to 0.53 mg kg⁻¹ FW, from 0.07 to 0.17 mg kg⁻¹ FW, from 0.02 to 0.13 mg kg⁻¹ FW, from 0.01 to 0.02 mg kg⁻¹ FW, and from 0.01 to 0.08 mg kg⁻¹ FW respectively. Variations across cultivars were found to be statistically significant, indicating that genetics is a key factor influencing the concentration of bioactive compounds and minerals in Cornelian cherry fruits. Understanding the genetic factors influencing mineral and bioactive compound content in cornelian cherry cultivars is essential for targeted breeding programs, crop improvement, and the development of cultivars with enhanced nutritional and health-promoting attributes. This knowledge contributes to sustainable agriculture and supports the production of crops that align with consumer preferences and health trends.

In the present study, steam cooked beetroots commercially available, were subjected to analyses of pH, total acidity, total phenolic content, antioxidant activity and EC₅₀, betacyanins and betaxanthins content expressed as betalains, along with TVC (total viable count) during refrigerated storage for 9 days. The aim of the study was to characterize the product by means of microbiological, physicochemical, and phytochemical content analyses, and investigate whether there were any differences in the measured parameters during refrigerated storage. Results showed that the shelf-life of steam cooked beetroots was estimated to be 3 days (log CFU/g < 7), whereas in the 6th day of storage the TVC population reached 8.47 log CFU/g. Among the physicochemical parameters studied, pH and total acidity varied significantly (p < 0.05) during refrigerated storage. The same holds for total phenolic, betacyanins, betaxanthins, and betalains content, whereas only antioxidant activity and EC₅₀ did not show any significant (p > 0.05) differences during refrigerated storage as indicated by one-way analysis of variance. Multivariate analysis of variance along with linear discriminant analysis and k-nearest neighbors indicated that steam cooked beetroots could be classified according to storage time by a high prediction rate using the statistically significant parameters. Data were further evaluated using a non supervised chemometric technique, and comparable results were obtained. Finally, the retaining of antioxidant activity, total phenolic content along with the pigment content in good levels after the spoilage of the product, indicate the possibility of using steam cooked beetroots as a potential food-waste matrix, after the proper processing.

Fermented milks are a source of bioactive peptides with different potential benefits on human health and may be considered as functional foods. Sheep milk and fermented milk have been collected and a biochemical characterization, by a proteomic approach, GC/MS and microtiter plate assay methods, have been conducted to evaluate their peptide, fatty acid and aromatic profile, and to assess potential health promoting effects. Furthermore, a comparison between sheep-fermented milk (SFM) made with commercial starter cultures and YoAlp®, a sheep-fermented milk obtained using local strains of lactic acid bacteria, has been performed. Peptide’s profile comparison shows a higher number of amino acidic frequencies using autochthonous starter cultures than commercial ones. Among these peptides, 20.78% and 29.87%, respectively, are supposed to be potentially bioactive. Furthermore, in both products, the fatty acid profile was similar to that of origin sheep milk, and concerning aromatic profile, YoAlp® shows yogurt typical aromatic assets. Considering bioactivity, ACE inhibitor activity is high for both samples. Similar values, as expected by peptide profile analysis, have been obtained. Even in the case of antioxidant capacity, peptide profile bioactivity prediction has been confirmed by the assay showing a DPPH inhibition higher for SFM than for YoAlp®, but this difference is not statistically significant. Local strains of lactic acid bacteria seem to work as well as the commercial, preserving biodiversity and typicality. However, further analyses are needed to understand microbial proteolytic activities and to investigate gastric digestion resistance of bioactive peptides.

Although blossom and honeydew honeys are produced from different nectar sources, it is very difficult to distinguish them. In this study, physicochemical and biochemical properties were compared to distinguish honeydew and blossom honeys obtained from different botanical sources. The honeys of pine (Pinus spp.) and oak (Quercus, spp.) were used as honeydew honey, and chestnut (Castania sativa L.) and highland honey were used as blossom honey. Turbidity, specific optical rotation (SOR) [α]20, electrical conductivity (EC), CIEL* a*b color parameters, and moisture and pH were assessed as physical parameters. Proline, invertase activity, sugar composition, total phenolic and flavonoid contents, and antioxidant capacity were used as biochemical properties. It was determined that SOR values were the most important parameters in distinguishing honeydew and blossom honeys. Turbidity stands out as a crucial factor in differentiating between pine and oak honeys. Except for chestnut honey, electrical conductivity, CIE color Lab values, and sugar profiles were identified as additional distinguishing factors among the tested honeys.

Petroleum-based plastics have been widely used as packaging materials because of their low-cost availability and good mechanical properties. However, the use of plastics has become restricted as they are highly resistant to biodegradation, causing environmental problems. This work aimed to produce and characterize emulsified pullulan films incorporating geraniol for application as food packaging materials with potential to substitute the conventional plastics. When geraniol was incorporated in the films, they showed antimicrobial activity against Enterococcus faecalis ATCC 29212 (inhibition zone diameter = 15.19 ± 0.66 mm) and Pseudomonas aeruginosa ATCC 27853 (inhibition zone diameter = 10.99 ± 1.82 mm). Furthermore, scanning electron microscopy showed the inhibition of Enterococcus faecalis ATCC 29212 biofilms when they were directly formed on the emulsified pullulan films incorporating geraniol. The produced films also demonstrated high transparency (> 90%) and hydrophilic surfaces (water contact angle < 90°). This work demonstrated the viability of using geraniol to produce pullulan active films as new food packaging materials.

In this study, a biphasic system combining oil and ionic liquid was utilized for lipase-catalyzed transesterification of salmon oil and alcohol to concentrate n-3 PUFAs, notably EPA and DHA. Various process variables, such as enzyme type, quantity, alcohol chain length, temperature, reactant proportions, and ionic liquid selection, were systematically assessed to optimize the process and enhance the yield of these valuable fatty acids. It was found that the Novozym 435 and Lipolase 100L Type EX emerged as the most effective enzymes. The impact of varying alcohol chain lengths (C1–C8) was examined, revealing that the Novozym 435 enzyme displayed its peak synthetic activity with 2-propanol. The results revealed a substantial increase in the overall activity during the transesterification reaction when employing ILs featuring hydrophobic cations and anions with low nucleophilicity. Specifically, the [omim⁺][NTf₂⁻] ionic liquid exhibited the highest level of activity. This research holds promise for more efficiently and sustainably obtaining concentrated n-3 PUFAs from fish oil while reducing environmental impact relative to other existing concentration processes.