European Food Research and Technology最新文献

This study investigates the impact of falling film freeze concentration (FFFC) on specialty coffee cold and hot brews, focusing on sensory profiles and volatile and bioactive compounds. Cold brews were crafted through cold dripping and immersion methods, while hot brews were prepared using the French Press technique. Following a 2-h FFFC process, the concentration index increased 1.62 times for hot coffee brews and 1.40 and 1.29 times for cold drip and immersion brews, respectively. Differential ice growth rates were observed between cold and hot brews. Post-FFFC, most volatile compounds were preserved, with notable increases in caffeine, trigonelline, and 4-O- and 5-O-caffeoylquinic acids, particularly in hot coffee and cold immersion brews. Sensory attributes such as aroma, sweetness, sourness, and overall perception remained stable, while roasted-related attributes, bitterness, astringency, and mouthfeel intensified in concentrated extracts, especially in hot brewed coffee. FFFC enables the production of concentrated coffee extracts while retaining bioactive and volatile compounds, albeit with slight modifications in sensory profiles.

Coffee, one of the most widely consumed beverage globally, is derived from seeds of Coffea species, primarily Coffea arabica and Coffea canephora. Coffee beans are rich in bioactive compounds, including alkaloids (e.g., caffeine, trigonelline), phenolic acids (e.g., chlorogenic acids), diterpenes, amino acids, and trace minerals. These constituents contribute not only to its sensory characteristics but also to its health benefits, such as, antioxidant, anti-inflammatory, and neuroprotective activities. This review critically investigates the intricate chemical composition, diverse processing, and physiological properties of coffee beans. Key topics discussed includes molecular constituents of green beans, emphasizing on compositional variations, influenced by species, cultivation practices, and post-harvest handling. The impact of emerging processing techniques- including digestion, anaerobic fermentation, drying, and brewing on flavor development and bioactive stability is also discussed. Roasting, as a key thermal process, is highlighted for its role in Maillard reactions, flavor development and degradation of polyphenols. The review also discusses the physiological functions of key compounds in coffee and their effect on human health in conjunction with the valorization of coffee by-products, for their use food, cosmetic, and pharmaceutical applications. By integration compositional chemistry, processing techniques and functional use, this review offers a comprehensive view on the use of coffee as both a sensory and bio functional matrix with diverse health benefits.

We explored the electronic-structural features of molecules that elicit specific spice-taste responses. The purpose of this work was to identify reproducible molecular fingerprints that contribute to these specific tastes and flavors. Our work informs us that these fingerprints go beyond gross molecular features such as aliphatic or aromatic systems, straight chains or rings, and specific functional groups. We explored these molecules down to the granularity of atom-pairs in structurally and chemically disparate molecules that produce the same response. The atoms in the atom-pairs were bonded and remote. The electronic features were represented by Nuclear Magnetic Resonance (NMR) chemical shifts, which depict the electronic and chemical environments around an atom in the atom-pair. The structural features were represented by interatomic (bonded or non-bonded) distances. We explored these fingerprints for 34 molecules whose tastes and flavors were identified by taste experts. We identified atom-pairs that are likely responsible for specific spice-related flavors: spicy, herbal, woody, citrus, sweet, and minty, or combinations of these flavors. For molecules clustered by similar flavors, our results are consistent and independent of the overall structural and chemical nature of the molecule. This innovative methodology identifies the molecularity of the nuances of spice flavors.

Umbu is a native Brazilian fruit that is underutilized and has experienced post-harvest production losses. This study aimed to evaluate the bioactive and aroma potential of umbu pulp using a metabolomics and flavoromics approach. The extractable and non-extractable phenolic compounds were analyzed by LC-DAD-ESI-QToF-MS. The antioxidant activity of umbu was evaluated against four reactive oxygen species (H₂O₂, ABTS•⁺, •OH and ROO•). The volatile and aroma profile evaluation was carried out using gas chromatography associated with olfactometry, flame ionization detector, and quadrupole mass spectrometry (GC-O-FID/qMS). A total of 19 phenolic compounds and 1 organic acid were identified in umbu pulp. The extractable phenolics found in greater quantities were (µg g^− 1 dry weight, DW): myricetin (11.07), quercetin hexoside (8.40), epicatechin (7.43), rutin (7.43), and kaempferol (6.24). The non-extractable fraction accounted for 82% of the total polyphenol content and its major compounds were (µg g^− 1 DW) catechin (147.08) and caffeic acid (29.53). Both fractions presented antioxidant activity against H₂O₂, ABTS•⁺, •OH and ROO•. Regarding the volatile profile evaluated by HS-SPME-GC/qMS, 2,3-butanediol and phenylethyl alcohol were found at the highest concentrations. Citrus, floral and sweet odors of p-cymene, citral, β-linalool and nerol were predominant. The bioactive and aroma potential revealed possibilities for better use of umbu pulp as a raw material/ingredient for the food, beverage, and cosmetics industries.

Apis cerana honey from Changbai Mountain (CBS honey), produced in northeastern China, is a high-quality specialty honey that has long been recognized as a natural health product with medicinal properties. In this study, UPLC-MS/MS metabolomics and ultra-fast proteomics technologies were employed to analyze the differences in metabolites and proteins among Apis cerana honey samples collected from various Chinese regions, including Jilin, Sichuan, Hainan, Hubei, and Tibet. Through an integrated multi-omics analysis, we identified candidate characteristic compounds, including 12 potential characteristic metabolites and 13 characteristic proteins, to differentiate CBS honey from Apis cerana honeys produced in other regions. These findings provide foundational reference for the authentication and geographical origin traceability of CBS honey.

The Myoviridae family of bacteriophages presents challenges for antiviral research owing to their structural complexity and ecological significance. While the antibacterial and antiviral properties of Anatolian propolis have been studied, its activity against Myoviridae bacteriophages has not previously been evaluated. This study provides the first comprehensive evaluation of the effectiveness of Anatolian propolis against the M8AEC16 bacteriophage, which is employed as a model to examine interactions with viral-like particles in a biosafe environment. Using RP-HPLC-UV, we identified high concentrations of the potent antiviral compounds ferulic acid and caffeic acid phenethyl ester (CAPE). The propolis samples’ bioactive richness is further underscored by their high antioxidant capacity, measured as 144.51 µM Trolox/g using the FRAP method. Spot test analysis revealed that a propolis concentration of 18.4 mg/mL eradicated 9.91 log pfu/mL of the bacteriophage, demonstrating its efficacy at minimal concentrations. These results suggest that Anatolian propolis could be used as a natural agent to target viral-like pathogens and reduce oxidative stress. This could contribute to the development of alternative antiviral approaches based on natural products.

Geographical origin and varietal differences play a crucial role in shaping the physical, chemical, and volatile profiles of red chilli powder (RcP). This study presents a comprehensive investigation into how varietal diversity influences the volatile composition, physicochemical attributes, functional and techno-functional properties, as well as morphological and thermal characteristics of prominent Indian RCP varieties. Out of 88 volatile compounds detected in all six RcP varieties, hydrocarbons (n = 36) exhibited the highest number, followed by aldehydes (n = 12), esters (n = 10), amines (n = 8), ketones (n = 7), and alcohols (n = 5). Among all RcP varieties, KT was the most pungent (16,526 SHU), with high concentrations of capsaicin (499.19 mg/kg), dihydrocapsaicin (418.93 mg/kg) and vitamin C (98.07 mg/100 g). Moreover, fair powder flow was reported in all RcP varieties with the angle of repose (36.53–43.72˚) and cohesion index (12.14–19.62 g mm/g). In the context of RcP samples, the first endothermic peak at lower temperatures (T_p: 74.21–85.25 °C) may be associated with the melting of less stable crystalline regions. The second peak (T_p: 152.65–158.65 °C) corresponds to the melting of more stable crystalline structures. These findings underscore the complex thermal behaviour of RcP samples. All in all, the results characterise the unexplored Indian varieties of RcP and facilitate their valorisation as functional and bioactive ingredients in various commercial applications.

Sugarcane spirit (SS) is produced using a blend of different juices of different sugarcane genotypes (SG), as producers lack knowledge of the influence of sole SG on the quality and sensorial characteristics of SS. This study investigates how sole SG influences on the aroma profile and quality parameters of sugarcane spirits. Ten SG were grown on the same field with similar soil and environmental conditions. Sugarcane juice was extracted and subjected to fermentation, conducted using 20 L vessels by inoculating 30 × 10⁷ cells/mL of Saccharomyces cerevisiae. Distillations were performed using 20 L copper still pots. Alcohol by volume (ABV, %)/volatile acidity (VA) (physical-chemical analysis), esters/aldehydes/alcohols/acrolein (GC-FID), ethyl carbamate/other volatiles (GC-MS), and copper (FAAS) were analyzed. Results revealed that all samples complied with safety standards, genotypes varied in alcohol content, volatile acidity, and aroma compounds. RB1443, VAT90-212, and RB962962 produced spirits with greater complexity, while SP79-1011 yielded a neutral profile, ideal for ageing. PCA analyses confirmed genotype-driven variability. These findings confirmed that SG strongly affects the chemical and sensory quality of distilled spirits. These results emphasize the need for careful raw material selection and process control to ensure consistent quality and support innovation in sugarcane spirits production.

Foam is one of the most common and important systems in food, contributing to both the visual appeal and sensory experience. This work investigated the impact of humulinone on the foam properties and physicochemical characteristics of two widely used proteins in food systems: whey protein (WP), a traditional animal-derived protein, and pea protein (PP), a novel plant-based protein alternative. The results showed that humulinone significantly enhanced the foamability of both proteins, increasing the foaming capacity of WP by 2.34 times and PP by 1.66 times at a mass ratio of protein to humulinone of 1:0.1, while having limited effect on foam stability. Spectroscopic analysis and molecular docking revealed that humulinone interacted mainly through hydrogen bonding, leading to conformational changes in secondary structure-promoting. Surface tension measurements indicated that humulinone reduced the surface tension of WP and PP, which accelerated the diffusion stage during interfacial adsorption. Additionally, in food matrix models such as milk and commercial pea protein beverages, humulinone showed potential in improving foamability. These findings provide both mechanistic insights and theoretical support for the application of humulinone in foam-based food products.

Sonchus oleraceus L. is a leafy vegetable commonly consumed in traditional Mediterranean diets as a wild edible plant for its nutritional, sensory, and health benefits. This study aimed to track changes in the volatile constituents of S. oleraceus after oven and microwave drying in correlation with the plant’s proximate analysis, amino acid profile, sugar content, and fatty acid analysis to predict the main pathways of volatile generation during thermal processing. Comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry was used for the volatile analysis. A total of 247 compounds belonging to 13 different classes were identified. Alcohols, terpenes, and esters were the most abundant groups in the fresh sample. Levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased dramatically at the expense of alcohols and terpenes. Additionally, the number of N- and O-heterocycles formed through the Maillard reaction increased, corresponding to the reduction of amino acids and sugars. After drying, sulfur-containing compounds were generated as products and intermediates of methionine Strecker degradation. Oven-dried plant displayed the highest contents of ash (19.86%), protein (26.21%), and fat (3.89%), following moisture reduction to 3.82%. A downward trend in the amino acid profile was noted during drying, particularly in oven-dried plants, including arginine, tyrosine, valine, cysteine, isoleucine, and phenylalanine. Microwave-dried plant retained higher levels of these amino acids compared to oven-dried ones. The sugar content varied based on the drying method; the oven-dried plant had lower levels of sucrose, glucose, and fructose than the microwave-dried plant. Based on Gas Chromatography analysis, palmitic, stearic, and linolenic acids were predominant in fresh and dried samples. This study clarifies the metabolic changes that occur during drying, which are crucial for ensuring safety and shelf life.