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Food Research International

Carlo Ignazio Giovanni Tuberoso, Gabriele Serreli, Paola Montoro, Gilda D'Urso, Francesca Congiu, Adam Kowalczyk
Oxidized white wines are produced by techniques that provide a barrel ageing which can range from a few years to some decades. This step, characterized by the metabolic activity of peculiar strains of Saccharomyces cerevisiae yeast, can affect the chemical composition of these wines and the production of unwanted substances such as biogenic amines. In this study, Vernaccia di Oristano wines from different vintages have been analysed for the first time regarding the content of biogenic amines and amino acids (by HPLC-FLD), and polar compounds (by HPLC-DAD and LC-MS)...
September 2018: Food Research International
Jinhong Zang, Yanshun Xu, Wenshui Xia, Qixing Jiang, Fang Yang, Bin Wang
Phospholipid molecular species composition of Chinese traditional low-salt fermented fish (Suan yu) inoculated with different starter cultures was investigated. Fifty-six molecular species of phospholipid including 20 species of phosphatidylcholine (PC), 15 species of phosphatidylethanolamine (PE), 6 species of phosphatidylserine (PS), 9 species of lysophosphatidylcholine (LPC), and 6 species of lysophosphatidylethanolamine (LPE) were identified using ultra-performance liquid chromatography with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF-MS)...
September 2018: Food Research International
Isabel M Prados, M Luisa Marina, M Concepción García
This work describes the isolation, characterization, and identification by RP-HPLC-ESI-Q-TOF of novel peptides that interfere in the fat digestion and absorption mechanisms by multiple pathways. Peptides were ultrafiltrated and peptides in the most active fraction were further separated by semipreparative RP-HPLC. Nine different subfractions were obtained observing a high amount of peptides in subfraction F3. Peptides in subfraction F3 could simultaneously reduce the solubility of cholesterol in micelles and inhibit pancreatic cholesterol esterase and pancreatic lipase, even after a simulated gastrointestinal digestion...
September 2018: Food Research International
Sara R Jaeger, Christina M Roigard, Gastón Ares
Measurement of emotional associations to food/beverage stimuli and consumption situations provide consumer insights that extend beyond hedonic responses. The aim of this research was to compare emoji, a novel approach in product-focused emotion research, with emotion words, an established approach. Focus was directed to questionnaires, which are popular in this field of research. The questionnaires were overall comparable in the meanings conveyed by the emoji/emotion words, and matched for length. Eight studies with a total of 1121 consumers in New Zealand and China were conducted with tasted foods and written stimuli...
September 2018: Food Research International
Francisca Rodrigues, Teresa Moreira, Diana Pinto, Filipa B Pimentel, Anabela S G Costa, M Antónia Nunes, Tânia Gonçalves Albuquerque, Helena S Costaa, Ana Palmeira-de-Oliveira, Ana I Oliveira, Stefania Sut, Stefano Dall'Acqua, M Beatriz P P Oliveira
The nutritional composition of Calluna vulgaris flowers as well as the phytochemical profile, antioxidant (DPPH and FRAP assays), antimicrobial and cytotoxic (in human immortalized non-tumorigenic keratinocyte and fibroblasts) activities of aqueous, hydroalcoholic and ethanolic extracts were evaluated. A high content of fiber and carbohydrates (75%) and the prevalence of α-tocopherol as vitamer deserves attention. Linolenic (35%), linoleic (27%) and palmitic (21%) acids were the most abundant fatty acids. Qualitative and quantitative analysis by LC-MS and 1 NMR indicated high levels of quercetin, kaempferol and myricetin derivatives as well as procyanidins...
September 2018: Food Research International
Yolanda Bouzas-Cid, Emiliano Trigo-Córdoba, Elena Falqué, Ignacio Orriols, José M Mirás-Avalos
Concentrations of amino acids and volatile compounds of a given grapevine cultivar might be altered by inter-annual climate variability and management practices such as irrigation. These compounds determine, in part, aroma and sensory characteristics of wines. The current study aimed at assessing the amino acid profile of musts and wines and the volatile composition of wines from Vitis vinifera (L.) cultivar 'Godello' grown in the Ribeiro Designation of Origin (NW Spain) under rain-fed and supplementary irrigation (SI) conditions over three years (2012-2014)...
September 2018: Food Research International
Andrea Irías-Mata, Víctor M Jiménez, Christof Björn Steingass, Ralf M Schweiggert, Reinhold Carle, Patricia Esquivel
Carotenoid profiles, by means of HPLC-PDA-MSn , and CIE-L*C*h° colour values of yellow and red nance fruits from Costa Rica were elucidated. Among 16 carotenoids detected, (all-E)-lutein was the most abundant accounting for >80% of the total carotenoids, followed by (all-E)-zeaxanthin (9-11%) and (all-E)-β-carotene (2-9%). Minor constituents were (Z)-isomers of lutein and β-carotene, as well as diverse lutein diesters. Among the esters, lutein dimyristate was the most abundant as substantiated by the comparison with a marigold flower extract...
September 2018: Food Research International
Aisha L Yusuf, Kazeem D Adeyemi, Karim Roselina, Abdul Razak Alimon, Yong M Goh, Anjas A Samsudin, Awis Q Sazili
The effects of dietary supplementation of different parts of Andrographis paniculata on fatty acids, lipid oxidation, microbiota and quality attributes of Longissimus thoracis et lumborum (LTL) muscle in goats were assessed. Twenty four, entire Boer bucks (4 months old; 20.18 ± 0.19 kg BW) were randomly allotted to either a basal diet without additive (AP0), a basal diet + 1.5% Andrographis paniculata leaves (APL) or a basal diet + 1.5% Andrographis paniculata whole plant (APW). The bucks were fed the diets for 100 d and slaughtered...
September 2018: Food Research International
Jingsi Gu, Tongjie Liu, Juan Hou, Lilong Pan, Faizan A Sadiq, Lei Yuan, Huanyi Yang, Guoqing He
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Stinky tofu is an important traditional fermented soy product in Asia. In this study, a comprehensive analysis of bacterial diversity in terms of rarefaction abundance, rank abundance, alpha diversity, and principal coordinates analysis was conducted using next-generation sequencing. The results obtained were further verified by culture-dependent methods. In addition, eight biogenic amines were also quantified to determine their levels in stinky tofu during conventional production...
September 2018: Food Research International
Flavio Boccia, Daniela Covino, Pasquale Sarnacchiaro
The theme of genetically modified organisms is very important for modern consumers, especially when they approach novel foods. In this paper, we have attempted to assess the impact of genetically modified foods on the consumers' preferences, considering a new vision of ours: however, the conclusions also form a topic for further discussion. We conducted an investigation on a sample size survey. The analysis was carried out in a representative sample of more than 900 Italian families, selected based on a functional relationship to the objectives of the work...
September 2018: Food Research International
Jan Mei Soon
The aim of this study was to assess food allergen knowledge, attitude and self-reported practices among consumers in Malaysia. An online survey was conducted and data were analysed using descriptive statistics and exploratory factor analysis. A model linking food allergen knowledge and attitude and their direct effects on practices were confirmed using structural equation modelling (SEM). Consumers demonstrated moderate food allergen knowledge in this study but scored highly in their attitude towards food allergens...
September 2018: Food Research International
M Ivanović, M E Alañón, D Arráez-Román, A Segura-Carretero
Natural deep eutectic solvents (NADESs) have been postulated as alternative green solvents for the isolation of valuable bioactive compounds from Lippia citriodora. Thus, 11 different NADESs, based on choline chloride (ChCl) as the hydrogen bond acceptor in combination with different hydrogen bond donors (organic acids, polyalcohols, sugars, and urea) were tested. According to the results obtained, ChCl-lactic acid exhibited the highest extraction yield for iridoids, 7.25 mg g-1 , phenylpropanoids, 17.23 mg g-1 , and flavonoids, 9...
September 2018: Food Research International
Djaceli Sampaio de Oliveira Dembogurski, Danielle Silva Trentin, Amanda Galdi Boaretto, Graziela Vargas Rigo, Rodrigo Campos da Silva, Tiana Tasca, Alexandre José Macedo, Carlos Alexandre Carollo, Denise Brentan Silva
Propolis, a resin produced by bees, is widely used in industrial products, including food, cosmetics, supplements, and pharmaceuticals. Extracts (ethanolic and hydroethanolic) and fractions, yielded by accelerated solvent extraction methodology, were obtained from different samples of Brazilian brown propolis (BBP). They were evaluated for antioxidant capacity, antibacterial, antibiofilm, and anti-Trichomonas vaginalis activities. The metabolomics profiling was determined by LC-DAD-MS and an innovative application of statistical analyses (univariate and chemometrics) was applied to correlate chemical compounds with biological activities...
September 2018: Food Research International
Alice Vilela, Catarina Marques, Elisete Correia
Vinho Verde is the biggest DOC of Portugal, and it produces wines distinguished by their high acidity and flavor. In this Portuguese wine-region, three grape varieties, Alvarinho, Loureiro, and Arinto, are used to produce monovarietal wines of great quality. Sensory characterization of wines has the aim of detecting unique qualities in wines, and the most common measurement for the sensory aspects of wines sensory profile is descriptive sensory analysis, typically performed by trained sensory panels. To a list of attributes that can characterize a wine, we call a "sensory lexicon" that can be used by marketers allowing the articulation of flavor perceptions to consumers...
September 2018: Food Research International
Natalia Vila-López, Inés Küster-Boluda
This paper investigates the relationships among food choice motivations and the relevance of packaging elements (visual and informative elements) in the adolescent market. In addition, these relationships are re-tested in two different frameworks: high-involved consumers and low-involved consumers. 590 young consumers between 13 and 17 years were interviewed at the door of their public or private schools. Structural Modelling was used to test our hypotheses. The first analysis was done considering the global sample...
September 2018: Food Research International
Chenxi Huang, Jianchun Shi, Wenjuan Ma, Zhi Li, Jia Wang, Jinquan Li, Xiaohong Wang
Application of bacteriophages to eliminate foodborne pathogens in food matrices is an emerging research field. In this study, a promising phage candidate specific for Salmonella strains was screened and its ability to decrease Salmonella counts in some food, such as milk, sausage, and lettuce, was investigated. A total of 58 Salmonella phages were isolated from a wastewater treatment plant, sewage near a river, farm ditch near a lake, and poultry house. Among them, phages LPST10, LPST18, and LPST23 were highly efficient in infecting Salmonella Typhimurium ATCC 14028...
September 2018: Food Research International
Jorge Moreda-Piñeiro, Joel Sánchez-Piñero, Adriana Mañana-López, Isabel Turnes-Carou, Elia Alonso-Rodríguez, Purificación López-Mahía, Soledad Muniategui-Lorenzo
Fast, green, automated, highly efficient and accurate methodology for extracting selenium species in foods samples (Brazil nut, golden berries and heart of palm) harvested in seleniferous soils by using pressurized-assisted enzymatic hydrolysis (PAEH) and microwave-assisted enzymatic hydrolysis (MAEH) were optimized. After foods defatting or drying, selenium species were released using protease XIV and enzyme activator in 7 and 12 min for PAEH and MAEHmethods, respectively. Inductively coupled plasma - mass spectrometry (ICP-MS) and high performance liquid chromatography (HPLC) coupled with ICP-MS detection were used to assess total selenium and selenium species contents in the enzymatic extracts...
September 2018: Food Research International
Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle, Ann De Winne, Daylan Amelia Tzompa-Sosa, Gustavo Luis Leonardo Scalone, Bruno De Meulenaer, Kathy Messens, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman, Koen Dewettinck
The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans...
September 2018: Food Research International
Juliana Lukša, Iglė Vepštaitė-Monstavičė, Vyacheslav Yurchenko, Saulius Serva, Elena Servienė
The high potential of sea buckthorn, black chokeberry, red and white currants in healthy food industry boosted interest in the plant cultivation. The present study is the first work providing comprehensive information on microbial populations of these berries. Next Generation Sequencing allowed identification of eukaryotic and prokaryotic microorganisms prevalent on specific berries, including uncultivable microorganisms. Our study revealed the broad diversity of berries-associated bacterial and fungal microorganisms...
September 2018: Food Research International
Jiangping Ye, Chengmei Liu, Shunjing Luo, Xiuting Hu, David Julian McClements
The rate and extent of starch hydrolysis in the digestive tract impacts blood glucose levels, which may influence an individual's susceptibility to diabetes and obesity. Strategies for decreasing starch digestibility are therefore useful for developing healthier foods. β-amylase is an exo-hydrolase that specifically cleaves α-1,4 glycosidic linkages of gelatinized starches. In this study, starch granules were disrupted by extrusion under different feed moisture conditions, and then subjected to β-amylolysis...
September 2018: Food Research International
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