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Effect of enzyme‐assisted hydrolysis on brewer's spent grain protein solubilization – peptide composition and sensory properties
<p> This study aimed to valorize brewer's spent grain (BSG) from a side-stream into protein ingredients suitable for human consumption. The impact of protease treatments was studied for solubilizing BSG proteins. Treatment ...
Phenolic compounds in Nordic berry species and their application as potential natural food preservatives
<p>An increasing demand for natural food preservatives is raised by consumers. For Nordic berry species, abundance of phenolic compounds and potent activities of anti-oxidation and anti-bacteria enables a great potential ...
Effect of supercritical CO2 plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince
<p>A promising way of processing Baltic herring, <i>Clupea harengus membras</i>, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial ...
Impact of enzymatic pre-treatment on composition of nutrients and phytochemicals of canola (Brassica napus) oil press residues
<p>The study aimed to develop a biorefining process to recover proteins and dietary fibres from a food industry sidestream, canola (<i>Brassica napus</i>) oil pressing residues. The materials were treated with commercial ...
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)
<p> The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, respectively. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14–39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chemical compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chemical compositions. Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcohols, and aldehydes. The results will be helpful in providing industry with phytochemical compositional information, assisting pear selections in commercial utilization. <br></p>...
Antimicrobial activity of cyanidin-3-O-glucoside–lauric acid ester against Staphylococcus aureus and Escherichia coli
<p> Enzymatic acylation of anthocyanin with fatty acid improves its lipophilic solubility and application potential. Nevertheless, evaluation of functional properties of product is premise for application. This study investigated the antimicrobial potential and the underlying mechanisms of an acylated anthocyanin, namely, cyanidin-3-O-glucoside–lauric acid ester (C3G-LA), to provide guidelines for its application. C3G-LA exhibited outstanding antibacterial activity against Staphylococcus aureus [minimum inhibitory concentration (MIC) = 0.3125 mg/mL] and modest activity against Escherichia coli (MIC = 5 mg/mL). Moreover, C3G-LA manifested bactericide ability against S. aureus at 0.625 mg/mL. Decreases in membrane integrity (by 96% and 92% at MIC in S. aureus and E. coli, respectively), intracellular ATP concentration (by 96% and 92%) and intracellular pH (by 11% and 9%) and changes in cellular morphology altogether indicated the dysfunction of cell membrane under C3G-LA treatment. These findings demonstrated that C3G-LA could be adopted as an alternative food preservative against foodborne pathogens. <br></p>...
Phenolic compound profiles in Finnish apple (Malus × domestica Borkh.) juices and ciders fermented with Saccharomyces cerevisiae and Schizosaccharomyces pombe strains
<p><br></p><p>The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.</p>...
Root vegetable side streams as sources of functional ingredients for food, nutraceutical and pharmaceutical applications: The current status and future prospects
<div><p><strong>Background</strong></p><p>Rapid growth of global population leads to an increase in food demand and food processing. Enormous amounts of root vegetable side streams (RVSS) are generated annually. Despite ...
Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus)
Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning ...
Legacy of agrochemicals in the circular food economy: Glyphosate-based herbicides introduced via manure fertilizer affect the yield and biochemistry of perennial crop plants during the following year
<div><p>Conventional agricultural practices favoring the use of glyphosate-based herbicides (GBHs) increase the risk of GBH residues ending up in animal feed, feces, and, eventually, manure. The use of poultry manure as <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/organic-fertilizer" title="Learn more about organic fertilizer from ScienceDirect's AI-generated Topic Pages">organic fertilizer</a> in the circular food economy increases the unintentional introduction of GBH residues into horticultural and agricultural systems, with reportedly negative effects on the growth and reproduction of crop plants. To understand the potential lasting effects of exposure to GBH residues via organic manure <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/fertiliser" title="Learn more about fertilizers from ScienceDirect's AI-generated Topic Pages">fertilizers</a>, we studied strawberry (Fragaria x vescana) plant performance, yield quantity, <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/biochemistry" title="Learn more about biochemistry from ScienceDirect's AI-generated Topic Pages">biochemistry</a>, folivory, <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/phytochemistry" title="Learn more about phytochemistry from ScienceDirect's AI-generated Topic Pages">phytochemistry</a>, and soil elemental composition the year after exposure to GBH. Although plants exposed to GBH residues via manure fertilizer were, on average, 23% smaller in the year of exposure, they were able to compensate for their growth during the following growing season. Interestingly, GBH residue exposure in the previous growing season led to a trend in altered plant size preferences of folivores during the following growing season. Furthermore, the plants that had been exposed to GBH residues in the previous growing season produced 20% heavier fruits with an altered composition of <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/phenolic-compound" title="Learn more about phenolic compounds from ScienceDirect's AI-generated Topic Pages">phenolic compounds</a> compared to non-exposed plants. Our results indicate that GBHs introduced via manure fertilizer following <a href="https://www.sciencedirect.com/topics/earth-and-planetary-sciences/circular-economy" title="Learn more about circular economy from ScienceDirect's AI-generated Topic Pages">circular economy</a> practices in one year can have effects on perennial crop plants in the following year, although GBH residues in soil have largely vanished.<br></p></div>...