European Food Research and Technology最新文献_第7页

Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families 巴西本土桃金娘科和山苍子科浆果中具有前景的生物活性化合物和生物活性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-16 DOI: 10.1007/s00217-024-04571-3

Stephanie Dias Soares, Adriana de Souza Lima, Cynthia Tereza Correa da Silva, Iramaia Angelica Neri Numa, Glaucia Maria Pastore

{"title":"Promising bioactive compounds and biological activities of native Brazilian berries from Myrtaceae and Arecaceae families","authors":"Stephanie Dias Soares, Adriana de Souza Lima, Cynthia Tereza Correa da Silva, Iramaia Angelica Neri Numa, Glaucia Maria Pastore","doi":"10.1007/s00217-024-04571-3","DOIUrl":"10.1007/s00217-024-04571-3","url":null,"abstract":"<div><p>The Arecaceae and Myrtaceae families are widespread across Brazil. They include many of Brazil's native fruit species. Local communities use these plants for many purposes. Their health impacts come from bioactive compounds, notably phytochemicals. These compounds are crucial for managing chronic diseases and can serve as antimicrobial agents. Therefore, this review aimed to present and discuss the importance of commercialization, consumption, and development of new products from some plant matrices native to Brazil, such as purple-araçá, bacaba, cherry of Rio Grande, grumixama, juçara, and pitanga with emphasis on the phenolic profile and functional potential as agents in biological activities. The information presented herein serves as a foundation for enhancing practices ranging from cultivation and consumption to the formulation of innovative ingredients and food products. This emphasis is particularly relevant for underexplored fruits, such as purple-araçá and bacaba, which possess untapped potential for further investigation and application.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2719 - 2743"},"PeriodicalIF":3.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140967392","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

Almond (Prunus dulcis) varieties classification with genetic designed lightweight CNN architecture 利用遗传设计的轻量级 CNN 架构进行杏仁（Prunus dulcis）品种分类

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-16 DOI: 10.1007/s00217-024-04562-4

Mustafa Yurdakul, İrfan Atabaş, Şakir Taşdemir

{"title":"Almond (Prunus dulcis) varieties classification with genetic designed lightweight CNN architecture","authors":"Mustafa Yurdakul, İrfan Atabaş, Şakir Taşdemir","doi":"10.1007/s00217-024-04562-4","DOIUrl":"10.1007/s00217-024-04562-4","url":null,"abstract":"<div><p>Almond <i>(Prunus dulcis)</i> is a nutritious food with a rich content. In addition to consuming as food, it is also used for various purposes in sectors such as medicine, cosmetics and bioenergy. With all these usages, almond has become a globally demanded product. Accurately determining almond variety is crucial for quality assessment and market value. Convolutional Neural Network (CNN) has a great performance in image classification. In this study, a public dataset containing images of four different almond varieties was created. Five well-known and light-weight CNN models (DenseNet121, EfficientNetB0, MobileNet, MobileNet V2, NASNetMobile) were used to classify almond images. Additionally, a model called 'Genetic CNN', which has its hyperparameters determined by Genetic Algorithm, was proposed. Among the well-known and light-weight CNN models, NASNetMobile achieved the most successful result with an accuracy rate of 99.20%, precision of 99.21%, recall of 99.20% and f1-score of 99.19%. Genetic CNN outperformed well-known models with an accuracy rate of 99.55%, precision of 99.56%, recall of 99.55% and f1-score of 99.55%. Furthermore, the Genetic CNN model has a relatively small size and low test time in comparison to other models, with a parameter count of only 1.1 million. Genetic CNN is suitable for embedded and mobile systems and can be used in real-life solutions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2625 - 2638"},"PeriodicalIF":3.0,"publicationDate":"2024-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04562-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140971430","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

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients 可生物降解食品接触材料中的麸质迁移对乳糜泻患者构成风险

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-15 DOI: 10.1007/s00217-024-04570-4

Johanna Mossburger, Katharina Anne Scherf

{"title":"Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients","authors":"Johanna Mossburger, Katharina Anne Scherf","doi":"10.1007/s00217-024-04570-4","DOIUrl":"10.1007/s00217-024-04570-4","url":null,"abstract":"<div><p>Due to the ban of certain single-use plastics in the European Union, food contact materials (FCM) from biobased and/or biodegradable polymers are increasingly being used. Some FCM are made from wheat or rye and therefore contain gluten, which is a food allergen and known to cause celiac disease. Legislation currently does not require allergen labelling on FCM and there is only some first information that gluten from FCM can migrate into gluten-free foods. Our aim was to analyze the extent of gluten migration from six different FCM into a variety of liquid and solid foods to assess the risk of exposure for wheat allergy and celiac disease patients. We show that the extent of gluten migration depended on the properties of the material, the liquid or solid food it comes into contact with and contact time. There was no clear effect of temperature or pH value. Of the six FCM studied, wheat bran-based plates had the highest potential to release gluten with concentrations of up to 203.0 mg/L of gluten in deionized water after 30 min. To protect patients, it is important to raise awareness of the risk of gluten migration from such FCM and help patients identify and avoid gluten-containing FCM. Further, legislation needs to be adapted urgently to include mandatory labelling of allergens on these biodegradable FCM.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2711 - 2718"},"PeriodicalIF":3.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04570-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976457","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

Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters 在不同操作参数下暴露于紫外线-C 辐射的马铃薯块茎半成品的机械和表面特性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-15 DOI: 10.1007/s00217-024-04561-5

Addis Lemessa Jembere, Tomasz Jakubowski

{"title":"Mechanical and surface properties of semifinished potato tuber exposed to UV-C radiation at varied operational parameters","authors":"Addis Lemessa Jembere, Tomasz Jakubowski","doi":"10.1007/s00217-024-04561-5","DOIUrl":"10.1007/s00217-024-04561-5","url":null,"abstract":"<div><p>The current study aimed at investigating the effect of certain operational parameters of UV-C radiator on the selected mechanical properties of semifinished potato tuber. Innovator potato variety was selected for the preparation of semifinished potato strips. The prepared potato strips were stored for 24 h following exposure at the desired storage condition. The irradiation experiment was carried out using a UV-C chamber at varied UV-C doses, Mode of exposure, and distance from the radiator. UV-C dose has a pronounced effect over the other tested parameters. Samples subjected at 60 mJ/cm<sup>2</sup> resulted in higher resistance to compression and bending force while the resistance to cutting force was enhanced at a lower UV-C dose (15 mJ/cm<sup>2</sup>). Mechanical properties were not significantly impacted by the mode of exposure and distance from the light. Furthermore, the Morphological and microstructural properties of the sample were examined using SEM and AFM resulting in alteration in granule size, spacing, and roughness of the irradiated samples.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2609 - 2623"},"PeriodicalIF":3.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04561-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976273","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

Valorization of plant proteins for meat analogues design—a comprehensive review 植物蛋白在肉类类似物设计中的应用--综述

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-15 DOI: 10.1007/s00217-024-04565-1

Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, Mohamed K. Morsy, Ramy M. Khoder, Molla Salauddin, Wasiya Farzana, Sonu Sharma, Nauman Khalid

{"title":"Valorization of plant proteins for meat analogues design—a comprehensive review","authors":"Shahida Anusha Siddiqui, Ibrahim Khalifa, Tao Yin, Mohamed K. Morsy, Ramy M. Khoder, Molla Salauddin, Wasiya Farzana, Sonu Sharma, Nauman Khalid","doi":"10.1007/s00217-024-04565-1","DOIUrl":"10.1007/s00217-024-04565-1","url":null,"abstract":"<div><p>Animal proteins from meat and its stuffs have recently been one of main concerns in the drive for sustainable food production. This viewpoint suggests that there are exciting prospects to reformulate meat products that are produced more sustainably and may also have health benefits by substituting high-protein nonmeat ingredients for some of the meat. Considering these pre-existing conditions, this review critically reviews recent data on extenders from several sources, including pulses, plant-based components, plant byproducts, and unconventional sources. We used the related keywords from Scopus-database without limiting the publishing date. With an emphasis on how these findings may impact the sustainability of meat products, it sees them as a great chance to enhance the functional quality and technological profile of meat. Therefore, to promote sustainability, meat alternatives such as plant-based meat equivalents are being made available. To boost consumer acceptability of these goods, further initiatives should also be developed to enhance the functioning of these innovative food items and increase public knowledge of plant-based meat analogues.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2479 - 2513"},"PeriodicalIF":3.0,"publicationDate":"2024-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04565-1.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140976359","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

Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis 利用挥发性化合物鉴定咖啡掺假物：标记化合物和非目标分析

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-14 DOI: 10.1007/s00217-024-04563-3

João Carlos de Souza, Cinthia de Carvalho Couto, Alexandra Mara Goulart Nunes Mamede, Patrícia Valderrama, Aline Theodoro Toci, Otniel Freitas-Silva

{"title":"Using volatile compounds for the identification of coffee adulterants: marker compounds and non-targeted analysis","authors":"João Carlos de Souza, Cinthia de Carvalho Couto, Alexandra Mara Goulart Nunes Mamede, Patrícia Valderrama, Aline Theodoro Toci, Otniel Freitas-Silva","doi":"10.1007/s00217-024-04563-3","DOIUrl":"10.1007/s00217-024-04563-3","url":null,"abstract":"<div><p>Coffee is one of the most highly valued, consumed and comercialized foods in the world. Due to its considerable importance, it has become the target of numerous adulterations. Detecting a possible adulteration and the presence of additional adulterants in coffee has become an issue of great concern mainly because the compounds used as adulterants exhibit physical features very similar to ground roasted coffee. Aiming to overcome these difficulties, this work reports the development and application of a relatively faster, highly effective and reliable method for the detection and identification of adulterations in roasted coffee through the analysis of the composition of the volatile fraction in the presence of adulterants such as rice, corn, soybeans and barley. The proposed method was based on gas chromatography coupled with mass spectrometry (GC–MS) and chemometric tools. The application of the method led to the exclusive identification of many compounds in the volatile fraction of the adulterants investigated. The adulterants, despite having compounds similar to coffee, differed in terms of their volatile profiles, and consisted mainly of hydrocarbons, aldehydes, esters and carboxylic acids. Among all the compounds identified, five compounds were found to be the main determinants of adulteration: 2-furanmethanol-acetate, 2-methoxy-4-vinylphenol, 5-methyl-2-furancarboxaldehyde, 2-furanmethanol and glycerol-1,2-diacetate.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2639 - 2649"},"PeriodicalIF":3.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140978715","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

Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder 研究含有干豆粉的乳液的界面和体积流变特性

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-14 DOI: 10.1007/s00217-024-04566-0

Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan

{"title":"Investigating the interfacial and bulk rheological properties of emulsions containing dry bean powder","authors":"Duygu Aslan Türker, Meryem Göksel Saraç, Mahmut Doğan","doi":"10.1007/s00217-024-04566-0","DOIUrl":"10.1007/s00217-024-04566-0","url":null,"abstract":"<div><p>This study aimed to investigate the impact of varying proportions of dry bean powder on the rheological properties of oil-in-water emulsions. Emulsions were formulated utilizing xanthan gum or dry bean powder across a range of concentrations, including 1%, 3%, 5%, and 7%. Additionally, a control emulsion (CTR) was formulated using xanthan gum exclusively. The rheological properties of the resulting emulsions, both linear and nonlinear, were characterized. Moreover, the correlation between microstructural attributes and the interfacial rheological response within these emulsion systems was thoroughly examined. A prominent observation was the occurrence of shear thinning, characterized by a reduction in viscosity under applied shear stress. Notably, the control emulsion (CTR) displayed the lowest interfacial viscosity values, whereas emulsions incorporating increasing proportions of dry bean powder demonstrated a proportional rise in interfacial viscosity. The highest consistency coefficient and apparent viscosity was recorded in the 7%DB sample with a value of 3.23 Pa.sn and 0.56 Pa.s, respectively. This suggests that emulsions formulated with dry bean powder may yield a more resilient interfacial film, attributed to the protein content inherent in dry beans. The establishment of a viscoelastic interfacial layer facilitated by dry bean powder in appropriate concentrations significantly contributes to the long-term stability of the emulsion. Unraveling the intricate relationship between interfacial behaviors holds paramount importance in advocating for the utilization of dry bean powder as a plant-based protein source. In conclusion, the incorporation of dry bean powder enhances the formation of interfacial films in O/W emulsions.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2659 - 2668"},"PeriodicalIF":3.0,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04566-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140980493","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

The hydrates of chlorogenic acid in its aqueous solution and in stored food products 绿原酸水溶液和储存食品中的水合物

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-13 DOI: 10.1007/s00217-024-04567-z

Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk

{"title":"The hydrates of chlorogenic acid in its aqueous solution and in stored food products","authors":"Andrzej L. Dawidowicz, Rafał Typek, Piotr Hołowiński, Małgorzata Olszowy-Tomczyk","doi":"10.1007/s00217-024-04567-z","DOIUrl":"10.1007/s00217-024-04567-z","url":null,"abstract":"<div><p>Chlorogenic acids (CQAs), a large family of naturally occurring esters of quinic acid with one, two or even three cinnamic acids moieties and/or moieties of cinnamic acids derivatives, supplied to human organisms mainly with coffee, tea, fruit and vegetables, have been among the most frequently studied polyphenols. Of these, caffeic acid esters predominate, and 5-O-caffeoylquinic acid (5-CQA) is their main and most widespread representative. Recently performed studies have shown that after removing water from the aqueous solution of 5-CQA, its dry residue contains two hydrates of this compound, each consisting of two 5-CQA molecules and two molecules of H<sub>2</sub>O (2 × 5-CQA*2xH<sub>2</sub>O). The results presented in the paper not only define the characteristic features of 5-CQA but, more importantly, offer solid evidence that 5-CQA hydrates begin to form already in the aqueous solution of 5-CQA immediately after the dissolution of this compound and that the analogous process can occur in food products containing 5-CQA during their storage. Moreover, the performed experiments indicate the validity of the hypothesis that 5-CQA hydrates are formed by active collisions of 5-CQA molecules with monomeric/dimeric water molecules existing in trace amount in strongly associated aqueous systems. The presence of 5-CQA hydrates in liquid food products may have a significant impact on the assessment of some of their physicochemical properties as well as their biochemical activity.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2669 - 2680"},"PeriodicalIF":3.0,"publicationDate":"2024-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04567-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937346","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

LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil LC-MS/MS 分析巴西蜜蜂面包和商业花粉中的吡咯烷生物碱

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-12 DOI: 10.1007/s00217-024-04573-1

Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa

{"title":"LC–MS/MS analysis of pyrrolizidine alkaloids in bee bread and commercial pollen from Brazil","authors":"Siluana Katia Tischer Seraglio, Patricia Brugnerotto, Carolina Turnes Pasini Deolindo, Everton Blainski, Denilson Dortzbach, Bianka de Oliveira Santana, Rodrigo Barcellos Hoff, Luciano Valdemiro Gonzaga, Ana Carolina Oliveira Costa","doi":"10.1007/s00217-024-04573-1","DOIUrl":"10.1007/s00217-024-04573-1","url":null,"abstract":"<div><p>Beehive products, particularly pollen, are among the foodstuffs that may contain pyrrolizidine alkaloids (PAs), prompting concern due to their negative effects on humans, such as hepatotoxic potential. Based on these aspects, this study represents the first investigation into eight PAs present in samples of bee bread (<i>n</i> = 16) and commercial pollens (<i>n</i> = 15) from Brazil utilizing liquid chromatography coupled to mass spectrometry in tandem. Our findings showed the presence of at least two PAs in all samples analyzed (<i>n</i> = 31), with monocrotaline, senecionine, senecionine <i>N-</i>oxide, and retrorsine emerging as the most frequently abundant in the Brazilian samples. The PAs sum varied widely (from 268 to 263,849 µg kg<sup>−1</sup>), with 77.4% of the samples exceeding the maximum limit established by the European Union (500 µg kg<sup>−1</sup>). Therefore, this study demonstrates that bee pollen and bee bread are foods with high levels of PAs and highlights that further studies related to PAs and beehive products are necessary so that actions are taken to minimize risks to consumers and safeguard the beekeeping industry.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 11","pages":"2757 - 2765"},"PeriodicalIF":3.0,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937376","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

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate 地理产地对单一产地黑巧克力的物理和生物活性参数的影响

IF 3 3区农林科学

European Food Research and Technology Pub Date : 2024-05-12 DOI: 10.1007/s00217-024-04558-0

José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias

{"title":"Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate","authors":"José Cartas, Nuno Alvarenga, Ana Partidário, Manuela Lageiro, Cristina Roseiro, Helena Gonçalves, António Eduardo Leitão, Carlos Marques Ribeiro, João Dias","doi":"10.1007/s00217-024-04558-0","DOIUrl":"10.1007/s00217-024-04558-0","url":null,"abstract":"<div><p>Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 10","pages":"2569 - 2580"},"PeriodicalIF":3.0,"publicationDate":"2024-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s00217-024-04558-0.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140937347","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