European Food Research and Technology最新文献

{"title":"Chemo-sensory profile of white wines: importance of grape variety and aging technique","authors":"Rubén del Barrio-Galán,&nbsp;Héctor del Valle-Herrero,&nbsp;Marta Bueno-Herrera,&nbsp;Pedro López de la Cuesta,&nbsp;Silvia Pérez-Magariño","doi":"10.1007/s00217-024-04501-3","DOIUrl":"10.1007/s00217-024-04501-3","url":null,"abstract":"<div><p>The grape variety and the different aging techniques used in the winemaking are key factors that can affect the chemical and sensory profile of wines and allow to differentiate from other wines. The aim was the chemical and sensory characterization of white wines elaborated with different grape varieties (<i>Verdejo</i>, <i>Sauvignon Blanc</i> and <i>Godello</i>) and with different winemaking techniques (aging on lees, oak barrel fermentation combined with aging on lees (FB + L), and without aging). The <i>Godello</i> wines had higher alcohol and polysaccharide content, terpene volatile groups and 2-phenyethanol which supply floral notes. The <i>Verdejo</i> wines had the highest content of total tannins, total polysaccharides, and ethyl esters, whiskey lactones and aldehydes, compounds that supply fruity, oak and some negative (bad smell) nuances respectively. The <i>Sauvignon Blanc</i> wines had the highest content of tartaric esters and flavonols, and volatile groups of alcohol acetates, C6 alcohols and aldehydes which supply fruity, herbaceous and some negative aromas, respectively. The FB + L technique contributed to the extraction of polysaccharides, phenols and volatile compounds from oak and lees, increasing the body, persistence and olfactory intensity due to the compounds provided by the oak wood. These wines had a similar content of terpenes than wines without aging, which can increase their sensory complexity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1949 - 1958"},"PeriodicalIF":3.0,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04501-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140881736","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":"Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes for enhancing 2-PE biosynthesis in Saccharomyces cerevisiae","authors":"Shuaihu Fang,&nbsp;Xianghao Fan,&nbsp;Jinlan Li,&nbsp;Zijing Zhu,&nbsp;Pingping Huang,&nbsp;Xiaobao Qi","doi":"10.1007/s00217-023-04461-0","DOIUrl":"10.1007/s00217-023-04461-0","url":null,"abstract":"<div><p>The 2-phenylethanol biosynthesis in <i>Saccharomyces cerevisiae</i> is limited by multiple-branch metabolism in the shikimate pathway. In this research, a total of 4 × 4 (sites × genes) guide sequences from four branch genes (<i>TYR1</i>, <i>ARO8</i>, <i>AAT2</i> and <i>ALD3</i>) were designed. A single-gene down-regulation library of 4 × 4 <i>Saccharomyces cerevisiae</i> strains was constructed. By the assessment of gene expression level and 2-phenylethanol production, the optimal guide sequences of <i>TYR1</i>/<i>AAT2</i>/<i>ALD3</i> were identified. On these bases, we first developed a high-yielding 2-phenylethanol strain carrying triple-CRISPRi system for simultaneous three branch repression. The INVScI-<i>TYR1</i>.<i>AAT2</i>.<i>ALD3</i> successfully achieved the desired transcriptional repression effect and led to a 1.89-fold increase in 2-phenylethanol production compared to the starting strain. Triple-CRISPRi-mediated down-regulation of the shikimate pathway branch genes provided a convenient and efficient solution for the development of 2-phenylethanol high-yield <i>Saccharomyces cerevisiae</i> engineering strain.</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 7","pages":"1881 - 1890"},"PeriodicalIF":3.0,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140829071","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":"Relationship among EPR oxidative stability and spectrophotometric parameters connected to antioxidant activity in beer samples","authors":"Maria Cristina Porcu,&nbsp;Angela Fadda,&nbsp;Daniele Sanna","doi":"10.1007/s00217-024-04525-9","DOIUrl":"10.1007/s00217-024-04525-9","url":null,"abstract":"<div><p>A relationship between EPR and spectrophotometric parameters related to beer staling and antioxidant activity, was identified. AUC (area under the curve), intensity at 150 min (T₁₅₀), radical scavenging activity (RSA), total phenolic compounds (TPC), hydroxyl radical scavenging capacity (HRSC) and one parameter linked to staling degree of beers (thiobarbituric index, TBI) were related. Temperature was modified to find the proper working conditions for EPR spin-trapping experiments and it was found that it affected the kinetic of PBN adduct evolution. For the samples reaching a maximum intensity signal, the higher the heating temperature, the shorter the time interval needed to reach it. No linear relationship was detected among parameters obtained with EPR spin trapping experiments and RSA, TPC, TPI, and HRSC when correlating one parameter with another. On the contrary, a good linear relationship was found among AUC or T₁₅₀ and a combination of RSA, TPC, TPI, and HRSC (<i>R</i>² = 0.9562 and 0.9694, respectively). The goodness of fit increased to <i>R</i>² = 1 when a combination of AUC and T₁₅₀ was related to a combination of RSA, TPC, and TPI, and HRSC.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2123 - 2132"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04525-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887964","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":"Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread","authors":"Marijana Djordjević,&nbsp;Radosław Spychaj,&nbsp;Ewa Pejcz,&nbsp;Miljana Djordjević,&nbsp;Zita Šereš,&nbsp;Dragana Šoronja-Simović,&nbsp;Olivera Šimurina","doi":"10.1007/s00217-024-04554-4","DOIUrl":"10.1007/s00217-024-04554-4","url":null,"abstract":"<div><p>The wheat flour-alfalfa blends containing 5 and 10 g/100 g of non-germinated and germinated alfalfa flour were examined in terms of nutritional composition (protein, lipid, starch, total dietary fibre), mineral profile, total phenolic content and antioxidant activity (ABTS, FRAP), and Mixolab rheological properties while the corresponding standard and sourdough breads were evaluated regarding physical and textural characteristics (specific volume, hardness, cohesiveness, springiness, gumminess, chewiness). The alfalfa flour inclusion resulted in increased protein (11.64–14.87%) and total dietary fibre (1.65–5.82%) contents in all blends, regardless of the alfalfa flour type but in a higher extent with 10 g/100 g inclusion level. Blends were characterised by improved mineral profile, total phenolic content (37.57–162.35 mg GAE/100 g) and antioxidant properties (ABTS: 4.37–232.79 µmol TE/100 g, FRAP: 138.05–539.16 µmol TE/100 g) particularly when non-germinated alfalfa flour in quantity of 10 g/100 g was used. Dough rheological properties were not significantly affected by the alfalfa flour type, whilst higher alfalfa flour inclusion level prolonged dough development time. Increased specific volume (2.63–3.62 cm³/g) with decreased crumb hardness (3.82–1.68 N) was recorded upon alfalfa flour incorporation and was more pronounced for sourdough bread. Overall nutrient composition of blends and technological features of the resulting breads were enhanced by alfalfa flour addition.</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 10","pages":"2515 - 2528"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887826","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":"Effect of shear and legume protein-type on the mechanical and water vapour barrier properties of composite based edible films","authors":"Dai Shi,&nbsp;Andrea K. Stone,&nbsp;Joy Sareen,&nbsp;Tommy Z. Yuan,&nbsp;Yineth Ruiz Garcia,&nbsp;Supratim Ghosh,&nbsp;Michael T. Nickerson","doi":"10.1007/s00217-024-04559-z","DOIUrl":"10.1007/s00217-024-04559-z","url":null,"abstract":"<div><p>The overall goal of this research was to develop plant protein-based lipid composite films by examining the effect of shear (mechanical shear; MS vs. high pressure shear; HPS) and type of legume protein isolates (pea, lentil, soy, and faba bean). Compared to MS, HPS emulsions had smaller droplet size, and HPS emulsions from pea and lentil were more viscous than soy and faba bean. The HPS films were lighter and more green and yellow in colour compared to MS films. HPS also improved the mechanical properties of the films resulting in higher tensile and puncture strength for pea and soy and higher tensile elongation and puncture deformation for most of the legumes. There was an inverse relationship between legumes where overall stronger and less flexible films were prepared from pea and soy, and vice versa from lentil and faba bean. HPS resulted in pea and soy films with less swelling ability and higher water vapour permeability (WVP), indicative of a poorer moisture barrier when homogenized this way. The MS films had similar WVP regardless of legume type, while under HPS it was the lowest for faba bean and highest for soy, despite the high swelling ability for both legumes. In short, pea, lentil, and faba bean protein isolates prepared emulsion films with good mechanical properties and water resistance, suggesting the potential to replace soy as edible packaging materials. HSP films had better mechanical attributes but poorer vapor barrier properties then those produced using MS.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2581 - 2592"},"PeriodicalIF":3.0,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887888","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":"Analysis of the scientific knowledge structure on automation in the wine industry: a bibliometric and systematic review","authors":"Javier Martínez-Falcó,&nbsp;Eduardo Sánchez-García,&nbsp;Bartolome Marco-Lajara,&nbsp;Luis A. Millán-Tudela","doi":"10.1007/s00217-024-04553-5","DOIUrl":"10.1007/s00217-024-04553-5","url":null,"abstract":"<div><p>The objective of this research is to analyze the knowledge structure of the academic literature indexed in the Core Collection of the Web of Science on automation in the wine industry, from the first registered article in 1996 to 2022, in order to identify the latest trends in the study of this subject. A bibliometric and systematic analysis of the literature was carried out. First, for the quantitative analysis of the scientific production, the bibliometric study was conducted, using the WoS database for data collection and the VosViewer and Bibliometrix applications to create the network maps. Second, once the literature had been examined quantitatively, content analysis was undertaken using the PRISMA methodology. The results show, among other aspects, the uneven distribution of the examined scientific production from 1996 to 2022, that computer vision, data aggregation, life cycle assessment, precision viticulture, extreme learning machine and collaborative platforms are the major current keywords and the predominance of Spain and Italy in terms of scientific production in the field. There are various justifications which support the originality of this study. First, it contributes to the understanding of academic literature and the identification of the most recent trends in the study of automation in the wine industry. Second, to the best of our knowledge, no prior bibliometric studies have considered this topic. Third, this research evaluates the literature from the first record to the year 2022, thereby providing a comprehensive analysis of the scientific production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2273 - 2289"},"PeriodicalIF":3.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04553-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887886","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":"Spiced-marinating injection brine effect on the entire pork quality","authors":"Elvira Zapata,&nbsp;Macarena Egea,&nbsp;Irene Peñaranda,&nbsp;María Dolores Garrido,&nbsp;María Belén Linares","doi":"10.1007/s00217-024-04549-1","DOIUrl":"10.1007/s00217-024-04549-1","url":null,"abstract":"<div><p>Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate. In this study, two different marinade mixtures (additives, salt, white wine plus different spices for mixture 1 and 2) were injected into pork loin pieces from castrated (C1 and C2) and entire male pigs (E1 and E2) with a high boar taint level (5.51 µg.g⁻¹ AND and 0.73 µg.g⁻¹ SKA) to evaluate their effect on the physicochemical and sensory quality of pork, and to assess their boar taint masking properties. To achieve this, physicochemical and sensory analyses with trained panellists were carried out. Marinated meat showed some differences in colour and a reduction in cooking losses. Mixture 2 achieved the best boar taint masking effect, due to spices content mainly nutmeg and ginger, and other ingredients such as white wine. In conclusion, marinating pork from entire male pigs can contribute to achieving an acceptable quality standard.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 9","pages":"2421 - 2430"},"PeriodicalIF":3.0,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04549-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887825","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":"Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae","authors":"Noemi Sofia Rabitti,&nbsp;Simoun Bayudan,&nbsp;Monica Laureati,&nbsp;Susanne Neugart,&nbsp;Joachim Jietse Schouteten,&nbsp;Linnea Apelman,&nbsp;Sermin Dahlstedt,&nbsp;Pernilla Sandvik","doi":"10.1007/s00217-024-04530-y","DOIUrl":"10.1007/s00217-024-04530-y","url":null,"abstract":"<div><p>One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer’s expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers’ liking and perception of crackers added with powders from <i>Arthrospira platensis</i> (green Spirulina), isolated proteins from <i>Arthrospira platensis</i> (blue Spirulina), <i>Palmaria palmata</i>, <i>Saccharina latissima</i>, <i>Lithothamnium calcareum</i> and a control cracker. Belgian, German, Italian, and Swedish participants (<i>n</i> = 413, 18–69 years, 59.8% females) evaluated cracker liking and perceived sensory attributes using the check-all-that-apply (CATA) task. Food neophobia, familiarity towards, and consumption of algae were also collected. Partial Least Squares Regression (PLSR) analyses showed that across all countries, <i>Lithothamnium calcareum</i>, blue Spirulina and the control samples were perceived as similar and were liked more than the other crackers. “Sweet”, “toasted bread”, and “bland” attributes were significant contributors to liking, while “off-flavor”, “fishy flavor”, “umami” and “speckled” contributed negatively. PLSR performed by country provided similar results except for Italians who liked the green Spirulina sample equally as the samples added with <i>Lithothamnium calcareum,</i> blue Spirulina, and the control. These cross-national differences can be ascribed to Italians’ lower food neophobia level. The present results suggest that <i>Lithothamnium calcareum</i> is the most promising algal species to be exploited in food formulations and that the use of isolated proteins from Spirulina (blue Spirulina) significantly reduces off-flavors, consequently improving consumers’ acceptance.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 8","pages":"2193 - 2209"},"PeriodicalIF":3.0,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04530-y.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140887924","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":"Investigating the complete replacement of conventional fat with oleogel on the structural behavior of five different pastry products","authors":"Anda E. Tanislav,&nbsp;Bianca Șandru,&nbsp;Simona M. Man,&nbsp;Andreea Pușcaș,&nbsp;Andruța E. Mureșan,&nbsp;Adriana Păucean,&nbsp;Vlad Mureșan,&nbsp;Elena Mudura","doi":"10.1007/s00217-024-04500-4","DOIUrl":"10.1007/s00217-024-04500-4","url":null,"abstract":"<div><p>Saturated and trans fat intake have been linked to an increased risk of developing diseases such as cardiovascular and coronary heart disease, obesity, and myocardial infarction. As a result of the actions and regulations proposed to reduce and eliminate the content of saturated and trans fats, it is necessary to develop and implement new structuring technologies, such as oleogelation. Oleogelation is a promising strategy for structuring liquid oil, that allows the incorporation of vegetable oils rich in unsaturated fatty acids into food matrix and which can provide the functionality of solid fats and improved nutritional characteristics. The partial or total replacement of conventional fats with oleogels in pastry products is of great interest due to their larger consumption. In this research paper, the puff (jam-filled puff pastry) and tender pastries (bow tie cookies, cheese crackers, apple pie, and cookies) have been reformulated by totally replacing of conventional fats with oleogel and the structural behavior in the dynamics of the technological process was evaluated. The textural properties of oleogel were comparable to those of some conventional fats, but frequency sweep measurements showed that the oleogel formulated with refined sunflower oil and carnauba wax (10% w/w) had the highest storage modulus G’ and loss modulus G’’ values when compared to conventional fats (commercial margarine, butter, a mixture of 73% margarine and 27% lard, and puff pastry margarine). The textural properties of oleogel (2.34 N and 2.30 mJ) were significantly different from those of puff pastry margarine (9.78 N and 21.73 mJ), but compared to other conventional fats, the values of hardness (1.42–2.70 N) and adhesiveness (4.40–5.17 mJ) were similar. For conventional and oleogel doughs the storage modulus (Gʹ) were higher than loss modulus (G″) and both increased with the applied frequency (Hz). In terms of the products textural profile, the prototypes formed with oleogel exhibited lower hardness values (2.37–15.64 N) than the conventional products (8.83–19.89 N), indicating the tenderizing effect produced by the oleogel. The fat losses determined during 14 days of storage showed a lower physical stability of the doughs and products formulated with oleogel, most probably due to the destabilization kinetics of the lipid system during the operations of the technological process.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 7","pages":"1933 - 1947"},"PeriodicalIF":3.0,"publicationDate":"2024-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04500-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140654915","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 drying methods on free and bound phenolic compounds, antioxidant capacities, and bioaccessibility of Cornelian cherry","authors":"Hatice Merve Bayram,&nbsp;Kubra Ozkan,&nbsp;Arda Ozturkcan,&nbsp;Osman Sagdic,&nbsp;Esra Gunes,&nbsp;Ayse Karadag","doi":"10.1007/s00217-024-04552-6","DOIUrl":"10.1007/s00217-024-04552-6","url":null,"abstract":"<div><p><i>Cornus mas</i> L. (Cornelian cherry, CM) fruits were dehydrated by solar-drying (SD) and freeze-drying (FD), and in addition to sugar and mineral contents, the free and insoluble-bound phenolics were determined in fresh and dried fruits. After subjecting the sample to simulated in vitro digestion, the change of free and bound phenolics at gastric and intestinal digestion steps was evaluated in fresh and dried CM fruits. In fresh CM fruits, the total phenolic content (TPC) was dominated by the bound fraction, whereas the contribution of free phenolics to the total content (free + bound) became more dominant (731–1439 mg GAE/100 g dw) in the dried fruits. The bioaccessibility (BI%) of TPC from fresh CM after digestion was 193%, whereas it was 18.60 and 48.02% for SD and FD fruits, respectively. The contribution free fraction to the total TPC value was around 28% in nondigested fresh samples and increased to 94% in digested samples; however, in dried samples, it was 64% prior to digestion and only increased to 70% in digested samples. A total of 17 phenolic compounds were identified in CM fruits: chlorogenic acid, caffeic acid, epicatechin, quercetin, cyanidin-3-O-glucoside, and pelargonidin 3-O-glucoside were only detected in the free fraction; gallic acid, vanillic acid, ferulic acid, and kaempferol were detected in higher amounts in the bound fraction. The quantity of detected phenolics in the nondigested sample generally decreased from the gastric to the intestinal stage of digestion. The release of phenolics from the fruit matrix and their degradation occurred simultaneously during digestion, and this could be affected by the state of the fruit, e.g., fresh or dried.</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 9","pages":"2461 - 2478"},"PeriodicalIF":3.0,"publicationDate":"2024-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04552-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140660210","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}