European Food Research and Technology最新文献

{"title":"Extraction of caffeoylquinic acids (CQAs) from sweet potato leaves and stems","authors":"Natsuki Mori,&nbsp;Aisya Syahmina,&nbsp;Hitomi Mizuno-Nakamura,&nbsp;Luc Teboul,&nbsp;Masaaki Yoneuchi,&nbsp;Toyonobu Usuki","doi":"10.1007/s00217-024-04606-9","DOIUrl":"10.1007/s00217-024-04606-9","url":null,"abstract":"<div><p>Sweet potato, <i>Ipomoea batatas</i>, is a widely cultivated vegetable and important food source. The leaves and stems of sweet potato contain polyphenolic natural products called caffeoylquinic acids (CQAs), which exhibit a variety of biological activities, including inhibition of amyloid peptide aggregation. Utilizing revised-phase HPLC, quantitative analysis of 3,4-, 3,5-, and 4,5-diCQA in sweet potato leaves and stems extracted under different solvent and temperature conditions. The total amount of polyphenols was also determined using the Folin-Ciocalteu method. The followings were found: (1) leaves and stems collected in spring contain more CQAs/polyphenols than leaves and stems collected in autumn; (2) roasting the leaves and stems does not affect the amounts of CQAs/polyphenols; (3) extraction in H₂O at 90 °C provides better yield of CQAs than extraction in H₂O at 5 °C. The results of the present study suggest that drinking hot H₂O extracts of sweet potato leaves and stems as a tea is a useful way to obtain CQAs/polyphenols as a healthy vegetable food material.</p><h3>Graphical abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"3005 - 3010"},"PeriodicalIF":3.0,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the influence of terroir on douro white and red wines characteristics: a study of human perception and electronic analysis","authors":"Catarina Marques,&nbsp;Lia-Tânia Dinis,&nbsp;Margherita Modesti,&nbsp;Andrea Bellincontro,&nbsp;Elisete Correia,&nbsp;Alice Vilela","doi":"10.1007/s00217-024-04607-8","DOIUrl":"10.1007/s00217-024-04607-8","url":null,"abstract":"<div><p>The main objective of the present study was to evaluate terroir's role in white and red wine characteristics through human perceptions and electronic assessment. Douro wines, originating from the Douro Demarcated Region (DDR) in the North of Portugal, are renowned for their distinct terroir and historical significance. This study investigates twenty-one Douro wine samples (ten white, eleven red) from Baixo Corgo and Douro Superior through Fourier Transform Infrared (FTIR) spectroscopy, Electronic Nose (E-nose) analysis, and Quantitative Descriptive Analysis (QDA). The research has uncovered unique profiles for each sub-region, influenced by factors such as pH, alcohol content, and acidity. Through principal component analysis, the electronic nose analysis identifies separate clusters in red wines and highlights notable aromatic differences in white wines. The sensory analysis via quantitative descriptive analysis provides detailed wine profiles, emphasizing attributes such as persistence, sweetness, and acidity. Furthermore, emotional responses during wine tasting were assessed using FaceReader analysis, which revealed a range of emotions like happiness, sadness, surprise, fear, and disgust, with different intensities over time. These findings provide valuable insights for consumers, producers, and the enogastronomic industry.</p><h3>Graphical abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"3011 - 3027"},"PeriodicalIF":3.0,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04607-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524368","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effect of seven baking lipases on the lipid class composition of three different cakes","authors":"Charlotte Dorothea Stemler, Katharina Lea Hoefflin, Katharina Anne Scherf","doi":"10.1007/s00217-024-04608-7","DOIUrl":"https://doi.org/10.1007/s00217-024-04608-7","url":null,"abstract":"<p>Lipases are effective clean-label improvers for the baking quality of cake. Insights into lipase activities in different cake formulations in combination with the effect on batter/dough and baking quality are needed to further reveal the underlying mechanisms. Therefore, a method using normal phase high-performance liquid chromatography coupled to an evaporative light scattering detector was adapted and validated for the five most abundant lipid classes in three common cake recipes, namely triacylglycerols, diacylglycerols, monoacylglycerols, glycerophosphocholine and lysoglycerophosphocholine. The method revealed total changes of 0.2 mg/g to 186.5 mg/g in lipid class content per dry weight after lipase treatments. Comparative investigations on batter/dough and products of basic cake, pound cake and brioche without or with addition of seven lipases showed that the substrate specificity of lipases is the decisive factor for their effectiveness regarding improved dough and product quality. A high lipase activity only supported already matching substrate specificities.</p><h3 data-test=\"abstract-sub-heading\">Graphical abstract</h3>\u0000","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"24 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142249621","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of sous-vide technology in the processing of different apple cultivars and its effect on physico-chemical properties","authors":"Dani Dordevic, Ludmila Kalcakova, Alexandra Lankovova, Simona Dordevic, Matej Pospiech, Bohuslava Tremlova, Ivan Kushkevych","doi":"10.1007/s00217-024-04609-6","DOIUrl":"https://doi.org/10.1007/s00217-024-04609-6","url":null,"abstract":"<p>Apples and their products are among the most common dishes on the menu of European consumers. In human nutrition, apples are classified as sources rich in polyphenolic substances, phytochemicals, fiber and other substances beneficial to human health. Their advantage is affordability across all economic classes in society. Apples are consumed raw or variously heat-processed (various purees, compotes, etc.). However, the common method of heat treatment can cause the degradation of health-promoting substances. Therefore, this study was focused on the evaluation of the effect of heat treatment in vacuum (sous-vide) or in the traditional way without vacuum on selected apple cultivars. In both methods, selected physical and chemical properties were evaluated, for example parameters such as antioxidant capacity, content of total polyphenols and evaluation of changes in the cell structure of selected apple cultivars. For the purposes of the study, five apple cultivars were selected – Champion, Golden Delicious, Rubín, Idared and Goldstar. Apple samples were subjected to heat treatment at temperatures of 60, 70, 80 and 90 °C, always in two variants—without vacuum and in vacuum. Analyzes were carried out to determine the total content of polyphenols, as well as determination of antioxidant capacity (FRAP, CUPRAC and DPPH), changes in the cell structure of apples were monitored using SEM. The results show that the sous-vide cooking method is a suitable alternative to the heat treatment of fruit, in terms of preserving the organoleptic quality and improving the properties of the products supporting human health.</p>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"39 1","pages":""},"PeriodicalIF":3.3,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142249646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine","authors":"Adelaide Gallo,&nbsp;Tomas Roman,&nbsp;Mauro Paolini,&nbsp;Nicola Cappello,&nbsp;Denis Castello,&nbsp;Silvia Schiavon,&nbsp;Raffaele Guzzon,&nbsp;Francisco Carrau,&nbsp;Rémi Schneider,&nbsp;Roberto Larcher","doi":"10.1007/s00217-024-04588-8","DOIUrl":"10.1007/s00217-024-04588-8","url":null,"abstract":"<div><p><i>Hanseniaspora vineae</i> is a non-<i>Saccharomyces</i> yeast used in winemaking to increase the complexity of wines. However, the fermentation rate in sequential inoculations may be challenging, particularly in industrial winemaking settings. This study aimed to assess how different co-inoculation protocols involving <i>H. vineae</i> and <i>S. cerevisiae</i> affect the fermenting performance and aroma of white and red wines. White and red wines were co-fermented with varying <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratios (67%, 80%, 90%, 95%, and 98%). Results were compared to sequential and pure <i>S. cerevisiae</i> inoculation. Co-inoculation mitigated the inhibitory mechanisms associated with sequential inoculation, resulting in a reduction of 30 days and 6 days of fermentation for white and red wines, respectively. Moreover, the fermentation time in co-inoculation was similar to that of the controls, thereby avoiding the slowdowns typically observed in sequential inoculation. Five yeast-derived metabolic markers, two of which characterizing <i>H. vineae</i> metabolism, were studied to evaluate the processes. In white wines, β-phenylethyl acetate and benzyl alcohol were increased by <i>H. vineae</i> up to 64-fold and sevenfold, respectively, while ethyl hexanoate was fourfold higher in <i>S. cerevisiae</i>. In addition, 2-phenylethanol was up to twofold higher in <i>S. cerevisiae.</i> The results for isoamyl acetate varied depending on the co-inoculation ratio. At 67% and 80%, the <i>H. vineae</i> protocols showed the highest concentration, even exceeding that of <i>S. cerevisiae</i> pure inoculation. All compounds correlated linearly with the <i>H. vineae</i>-to-<i>S. cerevisiae</i> ratio at inoculum. The same trends were observed in red wines, but to a different extent.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2907 - 2919"},"PeriodicalIF":3.0,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04588-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142223906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Commercially available carrageenans show broad variation in their structure, composition, and functionality","authors":"Julia Hale,&nbsp;Julian Gerhäuser,&nbsp;Volker Gaukel,&nbsp;Daniel Wefers","doi":"10.1007/s00217-024-04605-w","DOIUrl":"10.1007/s00217-024-04605-w","url":null,"abstract":"<div><p>Carrageenans are polysaccharides from red algae which are widely used as food additives and in other applications. Their structure is often described by different disaccharide repeating units, although it was already demonstrated that reality is more complex. In many studies, commercial carrageenans were used to establish structure function relationships, but a structural and compositional analysis was rarely conducted. Therefore, the aim of our study was to systematically and comprehensively characterize a broad collection of commercial carrageenans with different specifications from different manufacturers. For a more detailed characterization, an analytical approach based on partial enzymatic hydrolysis in combination with HPLC–MS and HPSEC-RI was developed and applied. Furthermore, rheology was used to gain detailed insights into the functionality of selected samples. Our results demonstrate that significant structural variation can be observed for commercial carrageenans. The samples contained different cations and the carrageenan type specified by the manufacturer did not always represent the structure of the corresponding polysaccharides. This was especially true for λ-carrageenans: Of the six commercial samples analyzed, none contained structural elements from the λ-type. Instead, the corresponding carrageenans contained κ-, ι- and ν-units. The application of the developed enzymatic-chromatographic approach showed that different hybrid carrageenans are present. In addition, the rheological analysis of the commercial carrageenan samples showed clear differences in the gelling properties upon calcium addition which could influence their behavior in different applications. Our results demonstrate that before an investigation of structure–function relationships, commercial carrageenan samples should be analyzed for their structure and composition. We also showed that the enzymatic-chromatographic approach described in this study is well suited for this purpose.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2989 - 3003"},"PeriodicalIF":3.0,"publicationDate":"2024-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04605-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142183485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Authentication of Cinnamomum verum (Ceylon cinnamon) in commercial products by qualitative and real-time quantitative PCR assays","authors":"Priya Rana,&nbsp;Meng-Shiou Lee,&nbsp;Shyang-Chwen Sheu","doi":"10.1007/s00217-024-04587-9","DOIUrl":"10.1007/s00217-024-04587-9","url":null,"abstract":"<div><p><i>Cinnamomum verum</i> (<i>Cinnamomum zeylanicum</i> or Ceylon cinnamon) is an aromatic medicinal plant, popularly used as a culinary spice and in various herbal commodities. The increasing demand and high economic value make <i>C</i>. <i>verum</i> a vulnerable target of substitution by its allied plant species. The present study is aimed at developing highly specific qualitative PCR and quantitative real-time PCR (qPCR) methods to authenticate and quantify <i>C</i>. <i>verum</i> in cinnamon-containing food products. The method targeted the ITS2-26S rRNA region of <i>C</i>. <i>verum</i>, demonstrating acceptable performance criteria and a sensitivity down to 1.24 ng. Moreover, the qPCR method was developed employing binary sample mixtures, spanning the linear dynamic range (100 to 1%, w/w) of <i>C</i>. <i>verum</i> in an adulterant species (<i>C</i>. <i>cassia</i>). The trueness (− 8.67 to − 20.69%) of the quantitative approach was effectively evaluated using blind sample mixtures. The developed method was applied to analyze 10 commercial cinnamon products, which reflected the practice of both complete and partial substitution of the higher-cost <i>C</i>. <i>verum</i> with its related, lower-cost plant species. In conclusion, the established method with specificity could not only detect but also quantify <i>C</i>. <i>verum</i> products<i>,</i> thus providing an accurate and powerful tool for the authentication of cinnamon-containing foods.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2895 - 2906"},"PeriodicalIF":3.0,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142223907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Real-time loop-mediated isothermal amplification of propidium monoazide for visualization of viable Bacillus cereus in food","authors":"Xiaoting Song,&nbsp;Zuwei Wang,&nbsp;Zhaoxin Lu,&nbsp;Xiaomei Bie","doi":"10.1007/s00217-024-04592-y","DOIUrl":"10.1007/s00217-024-04592-y","url":null,"abstract":"<div><p><i>Bacillus cereus</i> is a common contaminating bacteria and conditioned pathogens in food. Immunological methods or molecular biology assays that are currently available cannot distinguish between live and dead bacterial cells, which may overestimate the number of bacteria and lead to false-positive results. To solve this problem, we introduced propidium monoazide (PMA) and calcein in this study and established a real-time visual loop-mediated isothermal amplification (LAMP) detection method to detect viable <i>B. cereus</i>. In addition, the results can be detected visually with calcein dye or quantitatively by monitoring the amplification curve of the fluorescence signal. In this study, the results showed that the visual PMA-LAMP method had high specificity, strong anti-interference ability, a sensitivity of 1.16 × 10² CFU/mL, and that the whole reaction could be completed within 80 min. This method not only has high sensitivity, but also has a shorter reaction time and is faster. In the detection of artificially contaminated food samples, the lowest detection limit reached 6 CFU/mL after 3 or 4 h of enrichment. Therefore, the visual PMA-LAMP technology can provide an efficient and rapid method for the detection of live <i>B. cereus</i> bacteria.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2935 - 2948"},"PeriodicalIF":3.0,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142183487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products","authors":"Magdalena Karwacka,&nbsp;Sabina Galus,&nbsp;Monika Janowicz","doi":"10.1007/s00217-024-04590-0","DOIUrl":"10.1007/s00217-024-04590-0","url":null,"abstract":"<div><p>The objective of the study was the development of nonconventional restructured freeze-dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) supported by calcium ions (0, 0.01 and 0.05%). The study consisted of the evaluation of the impact of various quantities (1, 3 and 5%) of dried chokeberry pomace powder on selected physicochemical characteristics compared to snacks structured by pectin (0.5 and 1.5%). The results showed that the application of CP caused a significant reduction in the snacks’ water content and activity, which could contribute to enhanced stability. Hygroscopic properties and porosity also decreased with increasing quantity of CP, which was a consequence of structural changes in the material. The CP addition elevated the hardness of the snacks, however the effect was notably lower than after pectin incorporation. The use of the CP promoted the bioactive compound content and antioxidant activity of the freeze-dried snack. Total phenolic and anthocyanin contents elevated with the increasing quantity of CP, also followed by antioxidant activity improvement. The introduction of anthocyanins, which are red colorants, also caused notable changes in the color of the products. Overall, the application of chokeberry pomace resulted in obtaining an innovative snack option characterized by fortified bioactive compounds content and antioxidant activity. However, more research is needed to optimize also nutritional characteristics of the products.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2921 - 2933"},"PeriodicalIF":3.0,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04590-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effects of EGCg and theaflavins on emetic toxin-producing Bacillus cereus in vitro","authors":"Lu Yuan,&nbsp;Ayaka Matsuda,&nbsp;Marwa Nabil Sayed Abdelaziz,&nbsp;Yoshimitsu Masuda,&nbsp;Ken-ichi Honjoh,&nbsp;Takahisa Miyamoto","doi":"10.1007/s00217-024-04593-x","DOIUrl":"10.1007/s00217-024-04593-x","url":null,"abstract":"<div><p><i>Bacillus cereus</i> is a spore-forming foodborne pathogen that causes emetic and diarrheal food poisoning. An emetic strain of <i>B. cereus</i> produces spores and an emetic toxin called cereulide, which exhibits high heat resistance. In this study, we investigated the effects of epigallocatechin gallate (EGCg), theaflavin-3’-gallate (TF2b), and theaflavin-3,3’-gallate (TF3), polyphenolic components of tea extracts, on the survivability, spores, and toxin of <i>B. cereus</i>. Among them, EGCg at 62.5 μg/mL and 250 μg/mL showed bacteriostatic and bactericidal effects on <i>B. cereus</i> by damaging the cellular membrane, causing leakage of cellular nucleic acid related substances, and thus inhibiting the growth of <i>B. cereus</i>. However, no significant effects were shown on spore germination by EGCg, TF2b, or TF3 at a concentration of 250 μg/mL in this investigation. Their inhibitory effects were primarily confined to the outgrowth of daughter cells after spore germination. Furthermore, quantitative polymerase chain reaction (qPCR) showed that they suppressed the activity of <i>cesA</i>, a gene associated with cereulide production. At concentrations of 125 µg/mL for TF2b and 62.5 µg/mL for TF3, a discernible attenuation of cytotoxic effects induced by cereulide on HEp-2 cells was evident.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 12","pages":"2949 - 2959"},"PeriodicalIF":3.0,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141949404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}