Food Technology and Biotechnology最新文献

{"title":"Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.","authors":"Sara Jaquelina Longhi,&nbsp;María Carolina Martín,&nbsp;María Gabriela Merín,&nbsp;Vilma Inés Morata de Ambrosini","doi":"10.17113/ftb.60.04.22.7777","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7777","url":null,"abstract":"<p><strong>Research background: </strong>Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obtain more efficient strains. The present study aims to isolate and select yeasts from wine grape surface by studying their production of enzymes that hydrolyse plant cell wall polymers and by linking them to different technological parameters and antioxidant activity of wines.</p><p><strong>Experimental approach: </strong>Yeasts that are able to produce carbohydrolases and related enzymes of oenological importance were firstly selected on plates and subsequently identified. Then, a secondary selection of yeasts was carried out according to technological effects of their extracellular enzyme extracts on short macerations. In this way, the colour extraction, total polyphenol content, clarification, filterability and antioxidant activity were studied. This approach makes it possible to correlate the microorganism capacity to produce cell wall-depolymerizing enzymes with their technological effects.</p><p><strong>Results and conclusions: </strong>From 366 isolates, 96 strains (26.2%) showed at least one of the polysaccharidase activities and 55 strains (57.3%) of them exhibited activities of multiple enzymes that degrade plant cell wall polymers. Sixteen strains were selected and identified as <i>Aureobasidium</i>, <i>Candida, Debaryomyces</i>, <i>Hanseniaspora, Metschnikowia, Pichia, Saccharomyces</i> and <i>Torulaspora</i>. Pectinolytic enzymes had the highest hydrolytic activity. <i>Aureobasidium pullulans</i> had a broader enzyme blend and higher activity, dominated by pectinases and followed by xylanases and cellulases. Moreover, the <i>Torulaspora delbrueckii</i> m7-2 strain produced high amounts of polysaccharidase and this was strain-dependent. Strains that produced enzyme extracts with a wide range of activities that were also the highest, also had the best chromatic and technological properties. Cluster analysis confirmed that <i>A. pullulans</i> R-22, m11-2, m86-1 and m86-2 and <i>T. delbrueckii</i> m7-2 could be correlated with a better effect on filterability, clarification and extraction of bioactive compounds, encouraging future studies regarding their application in winemaking.</p><p><strong>Novelty and scientific contribution: </strong>The study of yeast multi-enzymatic systems impacting the grape maceration process enables a proper selection criterion for wine yeasts to improve colour extraction, technological parameters and antioxidant activity of Malbec wine. This work shows that <i>A. pullulans</i> and <i>T. delbruekii</i> have a high enzymatic potential for oenological purposes.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901332/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824638","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin.","authors":"Miljana Djordjević,&nbsp;Rita Ambrus,&nbsp;Nikola Maravić,&nbsp;Senka Vidović,&nbsp;Dragana Šoronja-Simović,&nbsp;Jovana Petrović,&nbsp;Zita Šereš","doi":"10.17113/ftb.60.04.22.7734","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7734","url":null,"abstract":"<p><strong>Research background: </strong>By tailoring dietary fibre's structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibre, inulin and sucrose for their potential application as food excipients.</p><p><strong>Experimental approach: </strong>Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibre, inulin and sucrose as less energy-consumptive and less destructive approach than long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, intermolecular bonds and presence of functional groups, crystallinity and thermal properties, before and after the short-time micronization.</p><p><strong>Results and conclusions: </strong>Particle size was successfully reduced to micron-scale already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity or present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed in modified sugar beet fibre with slightly wider particle size distribution than in other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization, which is favourable for their further application as excipients in the food matrix.</p><p><strong>Novelty and scientific contribution: </strong>The corresponding research reports the short-time micronization impact on sugar beet fibre and modified sugar beet fibre, inulin and sucrose for the first time, hence contributing to the widening of their application as excipients in diverse products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901335/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Selection of Non-Mycotoxigenic Inulinase Producers in the Group of Black Aspergilli for Use in Food Processing.","authors":"Sanja Stojanović,&nbsp;Jelena Stepanović,&nbsp;Bojana Špirović Trifunović,&nbsp;Nataša Duduk,&nbsp;Biljana Dojnov,&nbsp;Bojan Duduk,&nbsp;Zoran Vujčić","doi":"10.17113/ftb.60.04.22.7521","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7521","url":null,"abstract":"<p><strong>Research background: </strong>Inulinases are used for fructooligosaccharide production and they are of interest for both scientific community and industry. Black aspergilli represent a diverse group of species that has use for enzyme production, in particular some species are known as potent inulinase producers. Finding new potential producers from the environment is as important as improving the production with known strains. Safe use of enzymes produced by aspergilli in food industry is placed ahead of their benefit for inulinase production.</p><p><strong>Experimental approach: </strong>Here we show a specific approach to finding/screening of newly isolated fungal inulinase producers that combines a newly developed screening method and an equally important assessment of the toxigenic potential of the fungus. In this study 39 black aspergilli collected from different substrates in Serbia were identified and assessed for inulinase production.</p><p><strong>Results and conclusions: </strong>The most common species were <i>Aspergillus tubingensis</i> (51.2%), followed by <i>A. niger</i> (23.1%), <i>A. welwitschiae</i> (23.1%) and <i>A. uvarum</i> (2.6%). The isolates for inulinase production were selected using a cheap and easy, fast and non-hazardous alternative inulinase screening test developed in this work. Enzymatic activity of selected inulinase-producing strains was confirmed spectrophotometrically. Since some <i>A. niger</i> and <i>A. welwitschiae</i> strains are able to produce mycotoxins ochratoxin A (OTA) and fumonisins (FB), the toxigenic potential of selected inulinase producers was assessed analytically and genetically. Fungal enzyme producer can be considered safe for use in food industry only after comparing the results of both approaches for investigating toxic potential, the direct presence of mycotoxins in the enzyme preparation (analytically) and the presence of mycotoxin gene clusters (genetically). In some strains the absence of OTA and FB production capability was molecularly confirmed by the absence of complete or critical parts of biosynthetic gene clusters, respectively. The two best inulinase producers and mycotoxin non-producers (without mycotoxin production capability as additional safety) were selected as potential candidates for further development of enzyme production.</p><p><strong>Novelty and scientific contribution: </strong>The presented innovative approach for the selection of potential fungal enzyme producer shows that only non-toxigenic fungi could be considered as useful in food industry. Although this study was done on local isolates, the approach is applicable globally.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901338/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Curcuminoids, Piperine, Boswellic Acids and Andrographolides in Food and Dietary Supplements by HPLC.","authors":"Edvin Brusač,&nbsp;Mario-Livio Jeličić,&nbsp;Biljana Nigović,&nbsp;Daniela Amidžić Klarić,&nbsp;Ana Mornar","doi":"10.17113/ftb.60.04.22.7560","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7560","url":null,"abstract":"<p><strong>Research background: </strong>As use of functional food and herbal combination products is ever increasing, methods for quality control of such preparations are necessary. Moreover, low quality of products can cause either lack of benefit or harm to the consumer. In this work, determination of three curcuminoids, piperine, six boswellic acids and three andrographolides, often used in combination products, was carried out in raw materials and dietary supplements.</p><p><strong>Experimental approach: </strong>After extraction optimization using Box-Behnken design, maximum active substance yields were obtained using 81.5% ethanol in hydroethanolic extraction solvent, 30 min sonication time and 60 °C extraction temperature. Afterwards, a high-performance liquid chromatography method was developed and validated, with special attention paid to selectivity, precision and robustness of the method. Lastly, 54 food and dietary supplement samples were analyzed.</p><p><strong>Results and conclusions: </strong>Most products were bought locally, from credible vendors and they all complied with relevant regulatory requirements. However, products obtained on the Internet contained little to no active substances (24% of samples contained less than 20% declared content), presumably showing no efficacy, or were either found to be likely adulterated or contained very high amounts of active substances, compromising safety in terms of dose-dependent adverse effects (one sample containing andrographolides) and pharmacokinetic interactions (one sample containing piperine). In conclusion, consumers should refrain from purchasing such products from the Internet and obtain them only from verified suppliers such as local pharmacies or health stores.</p><p><strong>Novelty and scientific contribution: </strong>This work demonstrates the first developed method for the analysis of aforementioned combination products, which are on the rise today. The method is simple and robust and can be adapted by most laboratories for routine quality control of the said products. Moreover, the work sheds light on the low quality of several products and signifies the need for increased consumer awareness of dangers of taking such products.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901341/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824640","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effects of a High-Fat/Cholesterol Diet on the Intestine of Rats Were Attenuated by <i>Sparassis latifolia</i> Polysaccharides.","authors":"Xin Wei,&nbsp;Yuan Gao,&nbsp;Feier Cheng,&nbsp;Shaojun Yun,&nbsp;Mingchang Chang,&nbsp;Jinling Cao,&nbsp;Yanfen Cheng,&nbsp;Cuiping Feng","doi":"10.17113/ftb.60.04.22.7561","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7561","url":null,"abstract":"<p><strong>Research background: </strong><i>Sparassis latifolia</i> polysaccharides can regulate lipids and cholesterol in serum and liver. However, little is known about the regulation mechanism of the polysaccharides on cholesterol metabolism and especially the causal relationship with gut microbiota regulation. This study will provide a theoretical basis for the cholesterol-lowering mechanism of <i>S. latifolia</i> polysaccharides and further development of functional foods.</p><p><strong>Experimental approach: </strong>In this study, we investigated how the regulation mechanism of <i>Sparassis latifolia</i> polysaccharides affects intestinal cholesterol metabolism in high-fat and high-cholesterol diet-fed rats. Briefly, enzymatic colorimetric microplate assay was used to determine the concentration of faecal bile acid. Gas chromatography-mass spectrometry was used to detect the content of cholesterol and alcohol in faeces. Haematoxylin and eosin staining method was applied to observe the changes in the structure of the small intestine tissue. The related gene expressions in jejunum and ileum were detected by real-time fluorescent quantitative polymerase chain reaction. The related protein expressions in jejunum were studied by using Western blot. High-throughput sequencing was used to detect the intestinal flora changes of the caecal contents. Gas chromatography-mass spectrometry was applied to detect the concentration of short-chain fatty acids in the caecal content.</p><p><strong>Results and conclusions: </strong>The results showed that <i>Sparassis latifolia</i> polysaccharides could improve the intestinal morphological structure and physiological indices in rats fed high-fat and high-cholesterol diet. Moreover, it could improve intestinal cholesterol metabolism disorder induced by high-fat and high-cholesterol diets <i>via</i> the reduction of the expression of HMGCR, NPC1L1, ACAT2, MTP, ASBT and IBABP mRNA or protein, increasing <i>ABCG8</i> mRNA expression. In addition, it could also increase the relative abundance of <i>Bacteroides</i>, <i>Butyricicoccus</i>, <i>Parabacteroides</i>, <i>Parasutteerella</i> and <i>Alloprevotella</i> and the short-chain fatty acid concentration, to comprehensively regulate the intestinal cholesterol metabolism. The metabolomics analysis found that <i>Sparassis latifolia</i> polysaccharides could affect lipid, carbohydrate and other related metabolites. Some biomarkers associated with cholesterol metabolism correlated significantly with the abundance of specific intestinal microbiota.</p><p><strong>Novelty and scientific contribution: </strong>These findings indicate that <i>Sparassis latifolia</i> polysaccharides could attenuate intestinal cholesterol metabolism disorder, correlating with modulating gut microbiota and improving host metabolism. They provide theoretical support for the development of <i>Sparassis latifolia</i> as a new food resource.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901340/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.","authors":"Jelena Tomić,&nbsp;Dubravka Škrobot,&nbsp;Ljiljana Popović,&nbsp;Tamara Dapčević-Hadnađev,&nbsp;Jelena Čakarević,&nbsp;Nikola Maravić,&nbsp;Miroslav Hadnađev","doi":"10.17113/ftb.60.04.22.7655","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7655","url":null,"abstract":"<p><strong>Research background: </strong>Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available gluten-free products are characterised as products of inferior nutritional quality, particularly in terms of protein and dietary fibre content and with high glycaemic index. On the other hand, from a sensory point of view, gluten-free products usually have inappropriate textural and mechanical properties, poor mouthfeel and flavour. This is a consequence of the limiting choice of raw materials that mainly possess large amount of carbohydrate components.</p><p><strong>Experimental approach: </strong>Chickpea flour and two types of pumpkin seed press cake flour (virgin and cold pressed), at two substitution mass fractions (20 and 35%), were blended to produce gluten-free crackers without the presence of conventional gluten-free starch-rich ingredients. This study aims to investigate the effect of these non-conventional flours on nutritional and physicochemical properties, sensory acceptability, antioxidant activity and glycaemic index of crackers.</p><p><strong>Results and conclusions: </strong>All produced crackers can bear nutritional claims 'high fibre', 'source of protein' and 'source of minerals'. Replacing chickpea flour with pumpkin seed press cake flour increased protein and total phenolic content and enhanced antioxidant activity. The selected combination of raw materials allows the production of gluten-free crackers with a moderate glycaemic index. Besides nutrient content, the addition of cold-pressed flour increased overall sensory acceptability, noticeably improving taste and flavour scores compared to the control and crackers with virgin pumpkin seed flour.</p><p><strong>Novelty and scientific contribution: </strong>To the best of our knowledge, there is no study investigating the use of chickpea and pumpkin seed press cake flour blend without using conventional gluten-free flour and starch. The used non-conventional flour represents complementary raw materials in terms of protein quality and valuable alternatives to produce nutrient-rich, health-promoting gluten-free crackers with reduced glycaemic response and acceptable sensory properties.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901337/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Composition and Biological Activity of Essential Oil and Extract from the Seeds of <i>Tropaeolum majus</i> L. var. <i>altum</i>.","authors":"Ivana Vrca, Dina Ramić, Željana Fredotović, Sonja Smole Možina, Ivica Blažević, Tea Bilušić","doi":"10.17113/ftb.60.04.22.7667","DOIUrl":"10.17113/ftb.60.04.22.7667","url":null,"abstract":"<p><strong>Research background: </strong>Plant <i>Tropaeolum majus</i> L. (garden nasturtium) belongs to the family Tropaeolaceae and contains benzyl glucosinolate. The breakdown product of benzyl glucosinolate, benzyl isothiocyanate (BITC), exhibits various biological activities such as antiproliferative, antibacterial and antiinflammatory. In order to optimize the content of biologically active volatile compounds in plant extract and essential oil, the use of appropriate extraction technique has a crucial role.</p><p><strong>Experimental approach: </strong>The current study investigates the effect of two modern extraction methods, microwave-assisted distillation (MAD) and microwave hydrodiffusion and gravity (MHG), on the chemical composition of volatile components present in the essential oil and extract of garden nasturtium (<i>T. majus</i> L. <i>var. altum</i>) seeds. Investigation of the biological activity of samples (essential oil, extract and pure compounds) was focused on the antiproliferative effect against different cancer cell lines: cervical cancer cell line (HeLa), human colon cancer cell line (HCT116) and human osteosarcoma cell line (U2OS), and the antibacterial activity which was evaluated against the growth and adhesion of <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> to polystyrene surface.</p><p><strong>Results and conclusions: </strong>Essential oil and extract of garden nasturtium (<i>T. majus</i>) seeds were isolated by two extraction techniques: MAD and MHG. BITC and benzyl cyanide (BCN) present in the extract were identified by gas chromatography-mass spectrometry. Essential oil of <i>T. majus</i> showed higher antiproliferative activity (IC₅₀<5 µg/mL) than <i>T. majus</i> extract (IC₅₀<27 µg/mL) against three cancer cell lines: HeLa, HCT116 and U2OS. BITC showed much higher inhibitory effect on all tested cells than BCN. The essential oil and extract of <i>T. majus</i> showed strong antimicrobial activity against <i>S. aureus</i> and <i>E. coli</i>.</p><p><strong>Novelty and scientific contribution: </strong>This work represents the first comparative report on the antiproliferative activity of the essential oil and extract of <i>T. majus</i> seeds, BITC and BCN against HeLa, HCT116 and U2OS cells as well as their antimicrobial activity against <i>S. aureus</i> and <i>E. coli</i>. This study demonstrates that the essential oil of <i>T. majus</i> seeds exhibits stronger antiproliferative and antimicrobial activity than the plant extract.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901342/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9314933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mint (<i>Mentha</i> spp.) Honey: Analysis of the Phenolic Profile and Antioxidant Activity.","authors":"Tomislav Pavlešić,&nbsp;Sanja Poljak,&nbsp;Dijana Mišetić Ostojić,&nbsp;Ivana Lučin,&nbsp;Christian A Reynolds,&nbsp;Daniela Kalafatovic,&nbsp;Lara Saftić Martinović","doi":"10.17113/ftb.60.04.22.7703","DOIUrl":"https://doi.org/10.17113/ftb.60.04.22.7703","url":null,"abstract":"<p><strong>Research background: </strong>The composition of honey is influenced by the botanical source and geographical area of the nectar from which it is derived. Unifloral honeys reach higher market value than multifloral honeys due to their specific aromas, which result from volatile and phenolic compounds.</p><p><strong>Experimental approach: </strong>The aim of our study is to characterize the phenolic composition of a rare unifloral variety of honey - mint (<i>Mentha</i> spp.) honey. For this purpose, we performed standard physicochemical analyses, pollen analysis, determined total phenolic and flavonoid content, analysed antioxidant activity and performed qualitative and quantitative analyses of phenolic compounds for five mint honeys.</p><p><strong>Results and conclusions: </strong>Our results indicate that mint honey samples have high phenolic content, expressed in gallic acid equivalents, from (76.7±0.6) to (90.1±1.1) mg/100 g, and flavonoid content, expressed as quercetin equivalents, from (6.7±0.6) to (12.5±0.8) mg/100 g. These honey samples also exhibit strong antioxidant activity, expressed as Trolox equivalents, from (33.6±2.8) to (51.3±1.2) mg/100 g and from (14.4±0.8) to (55.1±2.4) mg/100 g when analysed with DPPH and ABTS assays, respectively. Quantitative LC-MS/MS analysis revealed that the most abundant phenols in all samples were chrysin, apigenin and <i>p</i>-coumaric acid. Qualitative LC-MS/MS analysis identified the presence of kaempferide, diosmetin, acacetin and several caffeic acid derivatives.</p><p><strong>Novelty and scientific contribution: </strong>Our study indicates that mint honey contains unique phenolic profiles, which likely contribute to its distinctive aroma and strong antioxidant activity. A detailed description of the rare honey varieties gives beekeepers greater visibility and easier access to the demanding natural product market.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9901333/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10824636","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Primary Metabolite Chromatographic Profiling as a Tool for Chemotaxonomic Classification of Seeds from Berry Fruits.","authors":"Đurđa Krstić,&nbsp;Tomislav Tosti,&nbsp;Saša Đurović,&nbsp;Milica Fotirić Akšić,&nbsp;Boban Đorđević,&nbsp;Dušanka Milojković-Opsenica,&nbsp;Filip Andrić,&nbsp;Jelena Trifković","doi":"10.17113/ftb.60.03.22.7505","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7505","url":null,"abstract":"<p><strong>Research background: </strong>Considering the importance of consumption of berry fruits with proven health-beneficial properties and difficulties in quality control of products of specific botanical and geographic origin, a fingerprint method was developed, based on advanced data analysis (pattern recognition, classification), in order to relate the variability of nutrients in the selected cultivars to primary metabolite profile.</p><p><strong>Experimental approach: </strong>Forty-five samples of genuine berry fruit cultivars (strawberry, raspberry, blackberry, black currant, blueberry, gooseberry, chokeberry, cape gooseberry and goji berry) were characterized according to chromatographic profiles of primary metabolites (sugars, lipids and fatty acids) obtained by three chromatographic techniques (high-performance thin-layer chromatography, gas chromatography coupled to mass spectrometry, and high-performance anion-exchange chromatography with pulsed amperometric detection).</p><p><strong>Results and conclusions: </strong>Comprehensive analysis allowed monitoring and identification of metabolites belonging to polar lipids, mono-, di- and triacylglycerols, free fatty acids, free sterols, sterol esters, mono- to heptasaccharides and sugar alcohols. Chemical fingerprint of berry seeds showed the uniformity of primary metabolites within each fruit species, but revealed differences depending on the botanical origin. All three chromatographic methods provided a discriminative, informative and predictive metabolomics methodology, which proved to be useful for chemotaxonomic classification.</p><p><strong>Novelty and scientific contribution: </strong>A novel methodology for the identification of bioactive compounds from primary metabolites of natural products was described. The proposed untargeted metabolite profiling approach could be used in the future as a routine method for tracing of novel bioactive compounds. The knowledge of metabolite composition obtained in this study can provide a better assessment of genotypic and phenotypic differences between berry fruit species and varieties, and could contribute to the development of new breeding programs.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590267/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40448737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lemon Juice Formulations Modulate <i>In Vitro</i> Digestive Recovery of Spinach Phytochemicals.","authors":"Valerija Vujčić Bok,&nbsp;Ivana Šola,&nbsp;Gordana Rusak","doi":"10.17113/ftb.60.03.22.7104","DOIUrl":"https://doi.org/10.17113/ftb.60.03.22.7104","url":null,"abstract":"<p><strong>Research background: </strong><i>Citrus limon</i> (L.) Burm lemon juice is rich in many important natural chemical components (flavonoids, citric acid and vitamin C) and its use in traditional medicine is well known. Formulations of lemon juice with fruit polyphenols in beverages have been investigated, but there is very little information about their ability to modulate the digestive behaviour of polyphenols. The goal of this study is to determine the stability and digestive availability of spinach (<i>Spinacia oleracea</i> L.) polyphenols by adding different volume fractions of lemon juice (0, 2, 5, 10 and 20%) during <i>in vitro</i> digestion.</p><p><strong>Experimental approach: </strong>The content of polyphenols and other abundant compounds including nitrates, oxalic acid and l-ascorbic acid in spinach formulation with various volume fractions of lemon juice were measured in predigested and digested samples using <i>in vitro</i> human digestion model. Antioxidant and α-amylase inhibitory activities of spinach lemon juice formulation were also measured.</p><p><strong>Results and conclusions: </strong>The highest increases in total polyphenols, total flavonoids, total phenolic acids, oxalic acid and nitrate content were noted in predigested and almost all digested spinach samples formulated with the highest volume fraction of lemon juice. In the same sample, the content of individual compounds significantly increased after salivary \u2028(l-ascorbic acid), initial (<i>p</i>-coumaric acid) and intestinal (quercetin) phase of digestion. High bioaccessibility of polyphenols and l-ascorbic acid in all phases of digestion was observed in almost all spinach lemon juice formulations, with the exception of nitrates in gastric and intestinal phases and oxalic acid in the intestinal phase, which had moderate bioaccessibility.</p><p><strong>Novelty and scientific contribution: </strong>For the first time the stability and digestive availability of spinach polyphenols, oxalic acid, nitrates and l-ascorbic acid were tested with the addition of different volume fractions of lemon juice. The pH of lemon juice and its \u2028l-ascorbic acid content increase the stability and availability of polyphenols in spinach lemon juice formulation during <i>in vitro</i> digestion. Antioxidant and α-amylase inhibitory activities increase in dose-dependent manner after lemon juice addition. Accordingly, spinach formulated with 20% of lemon juice appears as the best source of dietary polyphenols with antioxidant and antidiabetic activities and nitrates that may be used as a functional drink.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9590261/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40675345","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}