European Food Research and Technology最新文献_第3页

Utilizing isotopic and elemental markers to enhance the authenticity of potatoes

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-18 DOI: 10.1007/s00217-024-04632-7

Elena Ioannou-Papayianni, Constantinos Damaskinos, Maria Tarapoulouzi, Charalampos Louka, Chara Savvidou, Eleni Tzioni, Rebecca Kokkinofta

{"title":"Utilizing isotopic and elemental markers to enhance the authenticity of potatoes","authors":"Elena Ioannou-Papayianni, Constantinos Damaskinos, Maria Tarapoulouzi, Charalampos Louka, Chara Savvidou, Eleni Tzioni, Rebecca Kokkinofta","doi":"10.1007/s00217-024-04632-7","DOIUrl":"10.1007/s00217-024-04632-7","url":null,"abstract":"<div><p>Given the economic importance of potato production, establishing the origin of unknown commercial samples declared as local, is particularly important for both producers and competent authorities. In the study presented here, stable isotopic ratios of deuterium, oxygen, carbon and nitrogen, were determined in order to develop a potato provenance methodology. Isotopic determinations were conducted in an alcohol, preceded by the enzymatic degradation of potato starch using α-amylase to yield soluble dextrins and oligosaccharides. Subsequently, the hydrolyzed potato starch underwent fermentation to produce ethanol, which was then obtained through distillation under controlled conditions. The integration of data obtained from analyzing the D/H isotopic ratios using SNIF-NMR spectroscopy in potato samples for the first time, in conjunction with measurements of the <sup>13</sup>C/<sup>12</sup>C, <sup>15</sup>N/<sup>14</sup>N, and <sup>18</sup>O/<sup>16</sup>O ratios via IRMS, yielded a unique isotopic fingerprint for the potato samples under examination. Elemental analysis by ICP-OES also added important information in the dataset. The chemometric analysis by applying OPLS-DA technique, highlighted the parameters of (D/H)<sub>II</sub>, δ<sup>18</sup>O, R and Cu as the best discriminator markers. The proposed model gave 94.07% correct classification of the samples, regarding their geographical origin. It is believed that the differentiation of local potatoes is related to the unique geological and climatic conditions existing in the island. All the above-mentioned conclusions are very promising, for the protection of local potato production.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"367 - 375"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04632-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521728","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}

引用次数: 0

Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate’s bitter potential

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-18 DOI: 10.1007/s00217-024-04644-3

Veronika Volk, Jacob Ewert, Miriam Longhi, Timo Stressler, Lutz Fischer

{"title":"Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate’s bitter potential","authors":"Veronika Volk, Jacob Ewert, Miriam Longhi, Timo Stressler, Lutz Fischer","doi":"10.1007/s00217-024-04644-3","DOIUrl":"10.1007/s00217-024-04644-3","url":null,"abstract":"<div><p>Protein properties can be modified by selective enzymatic hydrolysis. In this study, the alkaline metalloendopeptidase AprX (Serralysin; EC 3.4.24.40) from <i>Pseudomonas paralactis</i> was used for the tailored hydrolysis of different food proteins resulting in the production of protein hydrolysates with improved emulsifying properties. Sodium caseinate, wheat gluten and buffalo worm protein were used for AprX hydrolysis at 40 °C and pH 8 to cover a spectrum of different protein sources. A maximum degree of hydrolysis (DH) of 13.1 ± 0.2%, 14.2 ± 0.1% and 20.7 ± 0.1% was reached for sodium caseinate, wheat gluten and the worm protein, respectively. The corresponding hydrolysate properties were analyzed regarding their particle size, peptide composition, solubility, viscosity, surface hydrophobicity and interfacial tension. The emulsifying properties were investigated by the oil-droplet size, ζ-potential and stability of emulsions prepared from the hydrolysates. Using partially hydrolyzed sodium caseinate (DH = 10.6%) as an emulsifier lead to an eightfold increase of the emulsion stability (t<sub>1/2</sub> = 180 ± 0 min) compared to unhydrolyzed sodium caseinate. The emulsion stability using wheat gluten hydrolysates (DH = 11.9%) was increased 30-fold (t<sub>1/2</sub> = 45 ± 5 min). Simultaneously, the solubility of gluten was increased by 60%. Buffalo worm hydrolysates (DH = 14.6%) had a twofold (t<sub>1/2</sub> = 85 ± 5 min) increased emulsion stability. In conclusion, AprX can be used to improve the solubility and emulsifying properties of food proteins at a relatively high DH.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"449 - 465"},"PeriodicalIF":3.0,"publicationDate":"2024-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04644-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521748","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}

引用次数: 0

Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-09 DOI: 10.1007/s00217-024-04627-4

Danieli Grancieri Debona, Lucas Louzada Pereira, José Maria Rodrigues da Luz, Marcos Valério Vieira Lyrio, Cleidiana Vieira Guimarães, Marinalva Maria Bratz Simmer, Barbara Zani Agnoletti, Roberta Quintino Frinhani, Emanuele Catarina da Silva Oliveira, Eustáquio Vinicius Ribeiro de Castro

{"title":"Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages","authors":"Danieli Grancieri Debona, Lucas Louzada Pereira, José Maria Rodrigues da Luz, Marcos Valério Vieira Lyrio, Cleidiana Vieira Guimarães, Marinalva Maria Bratz Simmer, Barbara Zani Agnoletti, Roberta Quintino Frinhani, Emanuele Catarina da Silva Oliveira, Eustáquio Vinicius Ribeiro de Castro","doi":"10.1007/s00217-024-04627-4","DOIUrl":"10.1007/s00217-024-04627-4","url":null,"abstract":"<div><p>The coffee quality results from the interaction of different processes during the production chain, among them roasting. Roasting process can be subdivided into dehydration, roasting, and cooling stages. However, establishing physical and chemical markers for these stages is a complex task, given that sensory perceptions, which can be subjective, are still used for this purpose. This study applied physicochemical parameters, spectroscopy in the mid-infrared region (FTIR) analysis, and chemometric tools to discriminate and establish technical and scientific parameters of the roasting stages of coffee beans. Thus, the objective of this study was to investigate the roasting process of <i>Coffea canephora</i> and <i>Coffea arabica</i> beans using chemical tools to monitor the roast stages. For this, a sample was taken every minute during a roasting period of 17 min for subsequent physical and chemical analyses. The pH, titratable acidity, water activity, colorimetry, and soluble solids, as well as FTIR, were able to discriminate coffee beans according to roasting stages.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"339 - 353"},"PeriodicalIF":3.0,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04627-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521571","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}

引用次数: 0

Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-06 DOI: 10.1007/s00217-024-04638-1

Monika Cioch-Skoneczny, Arkadiusz Cempa, Krystian Klimczak, Aleksander Poreda

{"title":"Application of various grains shells (coffee husk, cocoa bean husk, rice hull, buckwheat hull) to enhance the mash filtration and sensory characteristics of wheat beer","authors":"Monika Cioch-Skoneczny, Arkadiusz Cempa, Krystian Klimczak, Aleksander Poreda","doi":"10.1007/s00217-024-04638-1","DOIUrl":"10.1007/s00217-024-04638-1","url":null,"abstract":"<div><p>The study explored the potential of using various grain shells (coffee bean husk, cocoa bean husk, rice hull and buckwheat hull) as a filtration aid in wheat beer brewing. The aim of the study was to evaluate the impact of these waste materials on the physicochemical and sensory properties of the resulting beer. This is in line with zero-waste movement, which focuses on reduction of post-production waste products, or their reuse. Different doses of grain shells (50 g and 100 g) were added to the mash, and the resulting worts were compared to a control without any additives. The performed analyses were fermentation dynamics, alcohol content, real extract, free amino nitrogen, titratable acidity, color, and sensory evaluation. Results show that the addition of coffee bean husk, cocoa bean husk, and rice hull positively influenced the overall quality of the beer. However, buckwheat hulls had detrimental effects on sensory characteristics. This study highlights the potential of utilizing waste materials in the brewing industry to both, obtain a beer with desired sensory characteristics, and aid in the filtration process.</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":"251 3","pages":"405 - 414"},"PeriodicalIF":3.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04638-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521602","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}

引用次数: 0

Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-06 DOI: 10.1007/s00217-024-04641-6

Lorena Franceschinis, Susana Diez, Andrés Felipe Rocha Parra, Daniela Marisol Salvatori

{"title":"Jerusalem artichoke ingredient for the nutritional profile improvement of sourdough bread: techno-functional properties and consumer perception","authors":"Lorena Franceschinis, Susana Diez, Andrés Felipe Rocha Parra, Daniela Marisol Salvatori","doi":"10.1007/s00217-024-04641-6","DOIUrl":"10.1007/s00217-024-04641-6","url":null,"abstract":"<div><p>Sourdough is a sustainable process to exploit the technological, nutritional, and functional properties of new food matrices. Enrichment of sourdough bread (SB) with Jerusalem artichoke (<i>Helianthus tuberosus</i> L<i>.</i>), source of inulin, presents a technological and sensory double challenge. The objective was to analyze different levels of replacement of a mixture (M) of white wheat flour (000) and whole wheat flour (1:1) by a Jerusalem artichoke powdered ingredient (JAP), studying hydration, thermal and pasting properties suitable for achieving sourdough breads with enhanced nutritional properties and acceptable technological and sensory quality. JAP presented higher hydration properties than those of M, therefore 15 and 30% JAP replacements increased gelatinization and pasting temperatures and yielded a less viscous paste (p < 0.05). Breads produced with 30% replacement (SBM-30JAP) presented higher inulin and ash content, and greater crumb moisture, but at the same time, a volume decrease and higher crumb hardness were observed. The SBM-15JAP bread provides 9 ± 0.9 g of inulin/100 g bread, enough to be considered as potentially prebiotic, with acceptable quality, given the slight changes observed in specific volume, color, texture, and crumb structure. Although a great number of participants had never tasted Jerusalem artichoke (83%) or SB (60%), potential consumers characterized SB with positive attributes (“Tasty”, “Nice texture”, “Healthy”, “Homemade bread”). The SBM-15JAP provides a considerable inulin level showing similar overall linking to SBM without significant quality loss. Results showed that the JAP ingredient has a great potential for baked goods enrichment resulting in products with improved functional and nutritional properties.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"415 - 427"},"PeriodicalIF":3.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521603","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}

引用次数: 0

Squid discards as a source of phospholipid- and tocopherol-concentrates by employment of non-halogenated solvents

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-06 DOI: 10.1007/s00217-024-04634-5

Santiago P. Aubourg, Marcos Trigo, Mª Jesús González, Salomé Lois, Isabel Medina

{"title":"Squid discards as a source of phospholipid- and tocopherol-concentrates by employment of non-halogenated solvents","authors":"Santiago P. Aubourg, Marcos Trigo, Mª Jesús González, Salomé Lois, Isabel Medina","doi":"10.1007/s00217-024-04634-5","DOIUrl":"10.1007/s00217-024-04634-5","url":null,"abstract":"<div><p>This study focused on the preparation of phospholipid- and tocopherol-enriched concentrates from Patagonian squid (<i>Doryteuthis gahi</i>) discards. For it, non-halogenated solvents (hexane, HX; isopropanol, IP; ethanol, ET) were combined in one-step and two-step extracting systems and applied to this marine substrate. Total lipid, phospholipid (PL) and tocopherol values were determined and compared to those obtained by the conventional (chloroform/methanol) procedure. For one- and two-step strategies tested, non-halogenated solvents led to total lipid yields of ca. 65–79% compared to the conventional procedure; the two highest yields (<i>p</i> < 0.05) were obtained by the use of one-step HX/ET (2:1) and two-step HX/ET extractions. Regarding PL compounds, non-halogenated strategies led to a ca. 66–88% recovery compared to the conventional procedure. Notably, alcohol-containing solvent mixtures provided lipid fractions including higher average PL concentrations than the conventional procedure; thus, two-step HX/IP and HX/ET extractions led to significantly higher (<i>p</i> < 0.05) concentration values. In all lipid extracts, α-, γ- and δ-tocopherol compounds were detected, the first one being the most abundant. Two-step HX/IP and HX/ET extractions led to higher yields of α- and γ-tocopherol when compared to the conventional procedure. Remarkably, HX-containing mixtures provided lipid extracts including higher (<i>p</i> < 0.05) concentrations of α- and γ-tocopherol than the conventional procedure; concentration values were especially high if employing HX alone. Extractability differences are discussed and explained on the basis of the polar and non-polar characteristics of the solvents.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"247 - 256"},"PeriodicalIF":3.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108640","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}

引用次数: 0

Effect of underwater aging treatment on wine quality: a preliminary study

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-06 DOI: 10.1007/s00217-024-04637-2

Francesco Maioli, Monica Picchi, Alessio Bandinelli, Gabriele Colavolpe, Emanuele Kottakhs, Valentina Canuti

{"title":"Effect of underwater aging treatment on wine quality: a preliminary study","authors":"Francesco Maioli, Monica Picchi, Alessio Bandinelli, Gabriele Colavolpe, Emanuele Kottakhs, Valentina Canuti","doi":"10.1007/s00217-024-04637-2","DOIUrl":"10.1007/s00217-024-04637-2","url":null,"abstract":"<div><p>Underwater wine aging has enjoyed increasing success in recent years, because it represents an innovation that can boost the range of products on offer. There are now several companies that offer this service to producers, but as yet little is known about the effects on the different types of wine. This preliminary study addressed the topic by monitoring the effects of this aging method on three different types of commercial wine (white, rosé, and red) which were immersed for 6 months at 52 m underwater, and comparing them with the same wines stored for the same period in a cellar. To evaluate the effects of the underwater treatment in the long term, both the undersea and cellar-aged wines were summitted to a further 6-month period of aging in a cellar. The chemical characteristics of the wines obtained were analyzed at the end of the first (6 months of cellar and underwater aging) and second aging periods (after a further 6 months in the cellar for both the underwater and cellar wines) to verify if there were significant differences between them. A sensory discriminant test was applied on the same wines. The results showed that the underwater aging significantly influenced the chemical composition of the wines. The phenolic profile and compounds responsible for the color proved to be the most affected by the two different kinds of aging while the volatiles resulted less influenced by the treatments. The discriminant sensory test highlighted that the underwater and cellar wines were perceived differently according to the aging treatment and the time of evaluation (after 6 or 12 months).</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 3","pages":"391 - 404"},"PeriodicalIF":3.0,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143521601","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}

引用次数: 0

Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-03 DOI: 10.1007/s00217-024-04640-7

Sandy Rodrigues Dias, Ana Paula Pereira Bressani, Nádia Nara Batista, Disney Ribeiro Dias, Rosane Freitas Schwan

{"title":"Increasing the quality and complexity of pulped coffee fermentation with Lactiplantibacillus plantarum and selected yeasts","authors":"Sandy Rodrigues Dias, Ana Paula Pereira Bressani, Nádia Nara Batista, Disney Ribeiro Dias, Rosane Freitas Schwan","doi":"10.1007/s00217-024-04640-7","DOIUrl":"10.1007/s00217-024-04640-7","url":null,"abstract":"<div><p>Volatile and nonvolatile compounds directly impact the quality of coffee beverages. This study demonstrated how chemical and sensory compounds were affected by three starter cultures (<i>Saccharomyces cerevisiae</i>, <i>Torulaspora delbrueckii</i>, and <i>Lactiplantibacillus plantarum</i>) inoculated separately and co-inoculation using the self-induced anaerobic fermentation (SIAF) method for pulped coffee.High-Performance Liquid Chromatography (HPLC) analyzed carbohydrates, bioactive compounds, and organic acids. Gas chromatography (GC‒MS) examined volatile compounds, monitored microbial composition by quantitative real-time PCR (qPCR), and performed sensory analysis using the cupping test. During fermentation, fructose was the predominant carbohydrate. Lactic acid concentrations were more expressive at the end of the process in the liquid fraction, with higher levels detected in the control (6.93 g·kg<sup>−1</sup>). In all fermentations, the concentrations of chlorogenic acids and trigonelline decreased after the roasting process, while the levels of caffeine increased. Esters, such as methyl salicylate and 2-hydroxy benzoic acid ethyl ester, which contribute to the perception of fruity and caramelized notes, were formed during the fermentation process. The fermentation with <i>S. cerevisiae</i> and <i>T. delbrueckii</i> presented different descriptors from spontaneous fermentation, such as chocolate, nuts, and almonds. <i>L. plantarum</i> fermentation showed blackberry, spices, and nut/cocoa flavors. Fermentation using co-inoculation (<i>S. cerevisiae</i> and <i>L. plantarum</i>) produced coffees with unique aromas, including honey, brown pepper, nutmeg, and cinnamon. Therefore, wet coffee processed using the SIAF method, adding inoculum of yeasts and lactic acid bacteria, delivers a more complex and exquisite beverage.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"283 - 297"},"PeriodicalIF":3.0,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143108087","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}

引用次数: 0

Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-02 DOI: 10.1007/s00217-024-04636-3

Yue Hu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu

{"title":"Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion","authors":"Yue Hu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu","doi":"10.1007/s00217-024-04636-3","DOIUrl":"10.1007/s00217-024-04636-3","url":null,"abstract":"<div><p>Effects of energy divergent (EDU) and gathered ultrasound (EGU) at 40 W/L assisted Alcalase, Papain and Flavourzyme hydrolysis on production of α-glucosidase inhibitory peptides from sweet potato protein (SPP) were investigated, as well as impact of in vitro gastrointestinal digestion (GID) on changes of their characterization, to explore new preparation technology and potential source of α-glucosidase inhibitory peptides. EDU and EGU assisted enzymatic hydrolysis markedly enhanced α-glucosidase inhibitory activity and yield of all SPP hydrolysates (SPPH). Among them, SPPH by EGU-assisted Alcalase, Papain and Flavourzyme (APF) hydrolysis exhibited the highest α-glucosidase inhibitory activity (IC<sub>50</sub> 0.26 mg/mL) and yield (86.39%), of which the inhibitory activity was highly preserved after in vitro digestion. MW 1–2 kDa peptides obtained from SPPH by EGU-APF after GID (EGU-APF-S) showed high α-glucosidase inhibition, from which two novel α-glucosidase inhibitory peptides AIWGAGGGGLR and FHDPMLR were identified with IC<sub>50</sub> of 0.087 and 0.036 mg/mL respectively. Molecular docking revealed that stronger interaction between FHDPMLR and α-glucosidase was attributed to more hydrogen bonds and electrostatic interactions as compared to AIWGAGGGGLR. Therefore, SPPH by EGU-APF can be a potential source of α-glucosidase inhibitory peptides.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"257 - 267"},"PeriodicalIF":3.0,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107919","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}

引用次数: 0

New wines characterised by their low alcohol and extraordinary polyphenolic content

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-12-02 DOI: 10.1007/s00217-024-04633-6

Juan D Moreno-Olivares, María J Giménez-Bañón, Leonor Ruiz-García, Ana Cebrián-Pérez, Juan A Bleda-Sánchez, Rocío Gil-Muñoz

{"title":"New wines characterised by their low alcohol and extraordinary polyphenolic content","authors":"Juan D Moreno-Olivares, María J Giménez-Bañón, Leonor Ruiz-García, Ana Cebrián-Pérez, Juan A Bleda-Sánchez, Rocío Gil-Muñoz","doi":"10.1007/s00217-024-04633-6","DOIUrl":"10.1007/s00217-024-04633-6","url":null,"abstract":"<div><p>In recent years, there has been a growing interest in wines with lower alcohol content. This trend is driven by a number of factors, including consumer preferences for lighter, more refreshing styles of wine, and the desire to enjoy wine without the effects of high alcohol levels. This study is an extension of a previous article, which shows the main scientific advances in new grape varieties descending from Monastrell. The current one focuses on the results obtained after traditional elaboration of these new varieties (T4, T11, T75, T81 and T82) in comparison to Monastrell. The new varieties analysed showed a really high content of phenolic compounds analysed by spectrophotometric parameters. Some wines of these new varieties have reached up to 120 total polyphenol index (T82). Furthermore, the results show really very high colour intensity parameters compared to the control (Monastrell), multiplying these values by four (as in the case of T81). It should also be noted that the wines of these new varieties have a high ageing capacity. As for the phenolic parameters, they were characterised by really high concentrations of anthocyanins (T81) even exceeding 2000 mg/L, flavonols (especially the T81 and T82 varieties), and tannins (T11 variety), all achieved with significantly lower alcohol levels. These varieties reveals a great ability to adaptation in hot and dry climates and being an accurate way to confront climate change, being a real tool to obtain quality wines.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"251 2","pages":"233 - 246"},"PeriodicalIF":3.0,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143107920","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}

引用次数: 0