European Food Research and Technology最新文献

This study comprehensively evaluated protein concentrates (PCs) obtained from diverse raw materials, including pulses, industrial by-products, and microalgal biomass, using a standardized alkaline extraction-isoelectric precipitation method. The extraction yield was highest for cold-pressed hazelnut cake (25.6%), while pea flour showed the highest protein recovery yield (77%). All PCs exhibited purities above 62%, except for microalgal PCs (~ 57%). Spirulina biomass and sunflower meal PCs demonstrated superior solubility (> 90%) across a wide pH range (7–11). The amino acid profiles of the PCs were generally well-balanced, with the exception of low lysine and methionine levels. Notably, the PC from Schizochytrium biomass showed great potential in this regard. Aldehydes were the predominant volatile organic compounds in all PCs, particularly in pulse-based PCs. These findings provide valuable insights into the yield, purity, and functional properties of PCs from various sources, highlighting the potential of microalgal biomass and industrial by-products as sustainable protein sources for food applications.

Apple pomace (AP) holds significant nutritional and health-promoting potential due to its dietary fiber (DF) content. However, integrating AP into food formulations requires addressing its highly insoluble nature, which limits its functionality. This study investigates the efficacy of enzymatic treatment as a sustainable and cost-effective approach to modify the insoluble fraction and enhance DF techno-functional properties. The effects of a carbohydrase complex on AP functionality and its soluble uronic acid (SUA) and soluble neutral sugar (SNS) contents were assessed by optimizing enzyme concentration (0.5–5 mL/kg dry weight (DW)), hydrolysis time (1–4 h), and temperature (40–60 °C) using response-surface methodology with a central composite design. The optimization process identified the ideal conditions to be 3.31 h of hydrolysis at an enzyme concentration of 4.1 mL/kg DW and a temperature of 48 °C, which significantly improved treatment efficiency and maximized all evaluated responses simultaneously. Under these conditions, the solubility of AP, soluble uronic acid content and soluble neutral sugar content increased by 1.70, 3.60 and 2.48 times, respectively, compared to untreated AP. The water and oil retention capacities decreased by 16% and 15%. Furthermore, a 35% increase in soluble DF and a 39% decrease in insoluble DF were observed under optimal conditions. This research highlights the potential of optimizing enzymatic processing to transform fruit by-products into novel food ingredients with enhanced solubility.

Oyster mushroom (Pleurotus ostreatus) is recognized as a functional food due to its bioactive compounds content which have therapeutic potential, particularly in metabolic disorder management. This study aims to explore the bioactive profile of oyster mushroom flour (OMF) using a multi-omics approach to evaluate its antioxidant, antiobesity, and antidiabetic properties. A comprehensive multi-omics approach has been employed, integrating metabolomics and proteomics profiling using LC-HRMS and Orbitrap mass spectrometry. In vitro assays assessed antioxidant capacity through ABTS and superoxide dismutase (SOD) activity, antiobesity potential via lipase inhibition and 3T3-L1 adipocyte assays, and antidiabetic effects via α-glucosidase, α-amylase, and dipeptidyl peptidase-4 (DPP-4) inhibition tests. In silico analysis further mapped molecular interactions and pathways. Metabolomic profiling identified 376 unique compounds and 13 peptides, including antioxidants, and enzyme inhibitors, contributing to antiobesity and antidiabetic effects. Proteomic analysis revealed peptides targeting metabolic pathways associated with oxidative stress and glucose regulation. γ-tocotrienol, estriol, kynurenic acid, and palmitoylcarnitine exhibited strong binding affinities with key metabolic targets, suggesting their potential as natural inhibitors for diabetes and obesity management. In vitro assays confirmed the oyster mushroom radical scavenging activity, lipase inhibition, and enzymatic modulation capabilities, with strong support from in silico analyses mapping molecular targets and pathways. These findings suggest P. ostreatus as a natural resource for managing metabolic disorders and developing evidence-based functional foods. This research bridges the gap between compound discovery and therapeutic application, paving the way for its broader utilization in nutraceuticals and precision nutrition strategies.

Sulfhydryl compounds are critical to the taste, flavor, and nutritional value of wine. However, reports on the detection and metabolism of thiol enantiomers in wine remain scarce. To address this gap, a novel UHPLC-HRMS method for the simultaneous detection and chiral resolution of three thiol enantiomers (DL-GSH, DL-Cys, DL-Hcy) in wine has been established, utilizing the chiral derivatization probe NCS-OTPP labeling. The method achieved complete separation of the three compounds within 25 min (Rs = 1.70–1.83), with linearity (R² ≥ 0.9992), intraday precision ranging from 0.83% to 4.06%, and average recovery rates between 85.9% and 108%. Initial detection of thiol enantiomers in wines from ten different manufacturers revealed the presence of all three compounds, with their concentrations varying across different wine types. In red wine, L-Hcy was the most abundant, while D-Cys was the least. For white wine, L-GSH had the highest concentration, and D-Hcy had the lowest. Furthermore, principal component analysis (PCA) and VIP values of sulfhydryl compounds effectively differentiated red and white wines from various regions. To extend the applicability of the method and to gain insights into the in vivo behavior of wine-derived thiol compounds, the method was further applied to human urine as a biological matrix. Following wine consumption, changes in thiol levels were monitored, and metabolic fitting curves were constructed based on urinary data. The results showed that the content of thiol enantiomers in the body increased initially and then decreased after wine consumption. This study provides a robust scientific foundation for wine quality evaluation and offers valuable data for further investigation into the physiological effects of chiral sulfhydryl compounds in the human body.

Graphical abstract

In most analytical procedures, quality assessment (type and level of organic compounds) of commercially available herbs (as a plant) as well as dried herbs is carried out using techniques based on the extraction process with the use of an organic solvent. These solutions are not good from the point of view of the assumptions in the implementation of the principles of green analytical chemistry. For this reason, new solutions that are solvent-free and as less intrusive as possible to the studied samples are being developed for comparative analyses of products of natural origin used as food additives. Performed investigations focuses on the role of terpenes in defining the aromatic qualities of five commercially available dried herbs: basil (Ocimum basilicum L.), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), rosemary (Salvia rosmarinus L.), and marjoram (Origanum majorana L.). At the stage of volatile compounds extraction to the gaseous phase the stationary miniature emission chamber system was employed. The method used to investigate the terpene emission level from culinary dried herbs was TD-GC-FID. The dried herb samples were conditioned in two temperature conditions – 25 °C and 50 °C. The calculated values of total volatile organic compounds (TVOCs) emitted from the investigated samples ranged from 0.739 µg·g^− 1 (for rosemary) to 444 µg·g^− 1 (for oregano). Sixteen representatives of terpenes emitted into the gaseous phase from the investigated samples were determined. In addition, on the basis of a comparative analysis of the emission of organic compounds into the gaseous phase from commercially available essential oils (derived from the same types of plants as the studied herbs), those compounds that can be considered characteristic and defining of a particular type of herb have been identified. This study introduces a non-invasive, solvent-free method for assessing the quality of dried culinary herbs by analyzing terpene emissions in the gaseous phase. This approach aligns with green analytical chemistry principles and offers a rapid, environmentally friendly alternative to traditional solvent-based extraction techniques.

In order to effectively extract polyphenols from camellia seed meal in a green and efficient manner, an environmentally friendly and efficient method based on ultrasound-assisted cold isostatic pressure extraction was established. The optimum extraction conditions were determined by one-way and Box-Behnken Design experiments: pressure of 423.428 MPa, pressure maintained for 15.536 min, camellia seed meal addition of 10.578%, and ethanol concentration of 78.218%. Qualitative and quantitative analyses of the extracted polyphenols were carried out using LC-MS/MS, and the results showed that higher extraction rates could be obtained using CIP and ultrasonic co-processing. Based on the analysis of the results of FTIR, XRD and SEM spectra, the synergistic pretreatment with cold isostatic pressure and ultrasound destroyed the microstructure of the plant, and the active substance flows out more easily. Finally, in vitro antioxidant assay, anti-inflammatory assay and bacteriostatic assay were used to test the activity of the extracts. The results showed that the combined treatment of cold isostatic pressure and ultrasound did not destroy the activity of the extracts. Compared with the blank treatment group, the ultrasound assisted cold isostatic pressure treatment group showed a 27% increase in ABTS free radical scavenging ability and an approximately 20% increase in the ability to inhibit TNF - α and IL-6. This study established a green extraction method without chemical additives and provided a green method for the utilization of camellia seed meal.

Efficient disruption of the rigid cell wall of Chlorella vulgaris remains a major bottleneck in extracting high-value bioactives for food and nutraceutical applications. This study systematically compared five conditions—ultrasound (U), microwave (M), cold plasma (CP), cryogenic (C), and untreated control (UC)—as non-thermal pretreatments prior to supercritical CO₂ (SC-CO₂) extraction. Structural and compositional changes were analyzed using UV-Vis and FT-IR spectroscopy, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC), and field emission scanning electron microscopy (FE-SEM). The results revealed distinct effects of each pretreatment on pigment preservation, phenolic release, and antioxidant capacity. The UC condition yielded the highest pigment retention (62.14 mg/g chlorophyll, 32.62 mg/g carotenoids), while cryogenic treatment maximized phenolic content (31.05 mg GAE/g) and antioxidant capacity (56.21 mg TE/g). A multi-criteria decision-making framework, TOPSIS–Shannon entropy, was used to quantitatively rank the pretreatments based on application-specific parameters. The UC condition emerged as the most effective overall, highlighting its potential for pigment-rich food formulations. This is the first study to systematically link non-thermal pretreatment strategies to structure–function outcomes in C. vulgaris, offering a novel and actionable framework for microalgal extract customization in food versus nutraceutical sectors.

The utilization of biomass that has so far been overlooked and underutilized presents a promising opportunity for developing functional food ingredients with enhanced nutritional value. This study aims to investigate the effects of fermentation using Saccharomyces cerevisiae on the chemical composition, physical characteristics, and functional properties of breadfruit seed flour. The process included controlled fermentation, followed by detailed analysis using several techniques such as thermogravimetric analysis (TGA and DTA), Fourier Transform Infrared Spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscopy (SEM), biochemical testing (protein, thiol content, solubility, peptides), amino acid profiling through HPLC, antioxidant testing (DPPH), and in vitro tests on protein digestibility and solubility. The results showed that fermentation altered the starch’s crystalline pattern and lowered its thermal stability, as reflected in earlier mass loss between 100 and 220 °C. XRD patterns revealed broader peaks with reduced intensity at specific angles (15°, 17°, 18°, and 23°), suggesting partial breakdown of the starch structure. FTIR analysis indicated changes in protein-related functional groups, along with signs of increased active compounds. There was a noticeable appearance of carbonyl groups (C=O) and stronger signals from free amino (–NH₂) and nitrate (–NO₂) groups. Meanwhile, Amide I and II signals became less prominent. Fermentation also contributed to better nutritional value, seen in higher protein and thiol contents, greater solubility of both proteins and peptides, and improved levels of key amino acids like lysine, tryptophan, and glutamic acid. The antioxidant activity improved as well, demonstrated by a drop in IC₅₀ values. Protein hydrolysis was also enhanced.

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.