ACS food science & technology最新文献_第10页

Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction 用微波辅助萃取法从黄咖啡（Caturra Var.）果肉中提取的富含类胡萝卜素的软糖

ACS food science & technology Pub Date : 2024-07-23 DOI: 10.1021/acsfoodscitech.4c00299

Elkin Rojas-Orduña, María Hernández-Carrión, Andrea del Pilar Sánchez-Camargo

{"title":"Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction","authors":"Elkin Rojas-Orduña, María Hernández-Carrión, Andrea del Pilar Sánchez-Camargo","doi":"10.1021/acsfoodscitech.4c00299","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00299","url":null,"abstract":"In this study, the untapped potential of coffee byproducts, specifically carotenoids present in coffee pulp, was explored. Using a Box–Behnken response surface design, microwave-assisted extraction conditions were optimized. The study varied the power, time, and ethanol: ethyl acetate solvent ratio to maximize the extraction yield, carotenoid concentration in the extract, and carotenoid recovery. Under optimized conditions (364 W, 105 s, solvent ratio 20% ethanol: ethyl acetate), an % EY of 6.54 ± 0.48%, CCE of 5.72 ± 0.51 mg β-carotene equiv/g extract, and % CR of 54.52 ± 1.69% were achieved. The optimized extract was freeze-dried and encapsulated through an emulsion with a mean particle size (Dv50) of 1.249 ± 0.210 μm. Subsequently, this extract was incorporated into a gummy formulation, which was analyzed for its textural properties. The addition of the encapsulated carotenoid extract affected the color of the gummy but not the textural properties. The findings of this research represent an alternative that could be attractive for the Colombian coffee agro-industrial sector.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141779040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction 用微波辅助萃取法从黄咖啡（Caturra Var.）果肉中提取的富含类胡萝卜素的软糖

IF 2.6

ACS food science & technology Pub Date : 2024-07-23 DOI: 10.1021/acsfoodscitech.4c0029910.1021/acsfoodscitech.4c00299

Elkin Rojas-Orduña, María Hernández-Carrión and Andrea del Pilar Sánchez-Camargo*,

{"title":"Gummies Enriched with Carotenoids Extracted from Yellow Coffee Pulp (Caturra Var.) Using Microwave-Assisted Extraction","authors":"Elkin Rojas-Orduña, María Hernández-Carrión and Andrea del Pilar Sánchez-Camargo*, ","doi":"10.1021/acsfoodscitech.4c0029910.1021/acsfoodscitech.4c00299","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00299https://doi.org/10.1021/acsfoodscitech.4c00299","url":null,"abstract":"In this study, the untapped potential of coffee byproducts, specifically carotenoids present in coffee pulp, was explored. Using a Box–Behnken response surface design, microwave-assisted extraction conditions were optimized. The study varied the power, time, and ethanol: ethyl acetate solvent ratio to maximize the extraction yield, carotenoid concentration in the extract, and carotenoid recovery. Under optimized conditions (364 W, 105 s, solvent ratio 20% ethanol: ethyl acetate), an % EY of 6.54 ± 0.48%, CCE of 5.72 ± 0.51 mg β-carotene equiv/g extract, and % CR of 54.52 ± 1.69% were achieved. The optimized extract was freeze-dried and encapsulated through an emulsion with a mean particle size (Dv50) of 1.249 ± 0.210 μm. Subsequently, this extract was incorporated into a gummy formulation, which was analyzed for its textural properties. The addition of the encapsulated carotenoid extract affected the color of the gummy but not the textural properties. The findings of this research represent an alternative that could be attractive for the Colombian coffee agro-industrial sector.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 8","pages":"1950–1959 1950–1959"},"PeriodicalIF":2.6,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141990068","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy 利用质子核磁共振波谱自动分析葡萄酒化学成分

IF 2.6

ACS food science & technology Pub Date : 2024-07-22 DOI: 10.1021/acsfoodscitech.4c0029810.1021/acsfoodscitech.4c00298

Brian L. Lee, Manoj Rout, Ying Dong, Matthias Lipfert, Mark Berjanskii, Fatemeh Shahin, Dipanjan Bhattacharyya, Alyaa Selim, Rupasri Mandal and David S. Wishart*,

{"title":"Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy","authors":"Brian L. Lee, Manoj Rout, Ying Dong, Matthias Lipfert, Mark Berjanskii, Fatemeh Shahin, Dipanjan Bhattacharyya, Alyaa Selim, Rupasri Mandal and David S. Wishart*, ","doi":"10.1021/acsfoodscitech.4c0029810.1021/acsfoodscitech.4c00298","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00298https://doi.org/10.1021/acsfoodscitech.4c00298","url":null,"abstract":"We report the development of MagMet-W (magnetic resonance for metabolomics of wine), a software program that can automatically determine the chemical composition of wine via 1H nuclear magnetic resonance (NMR) spectroscopy. MagMet-W is an extension of MagMet developed for the automated metabolomic analysis of human serum by 1H NMR. We identified 70 compounds suitable for inclusion into MagMet-W. We then obtained 1D 1H NMR reference spectra of the pure compounds at 700 MHz and incorporated these spectra into the MagMet-W compound library. The processing of the wine NMR spectra and profiling of the 70 wine compounds were then optimized based on manual 1H NMR analysis. MagMet-W can automatically identify 70 wine compounds in most wine samples and can quantify them to 10–15% of the manually determined concentrations, and it can analyze multiple spectra simultaneously, at 10 min per spectrum. The MagMet-W Web server is available at https://www.magmet.ca.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 8","pages":"1937–1949 1937–1949"},"PeriodicalIF":2.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00298","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141990060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Automatic Chemical Profiling of Wine by Proton Nuclear Magnetic Resonance Spectroscopy 利用质子核磁共振波谱自动分析葡萄酒化学成分

ACS food science & technology Pub Date : 2024-07-22 DOI: 10.1021/acsfoodscitech.4c00298

Brian L. Lee, Manoj Rout, Ying Dong, Matthias Lipfert, Mark Berjanskii, Fatemeh Shahin, Dipanjan Bhattacharyya, Alyaa Selim, Rupasri Mandal, David S. Wishart

引用次数: 0

Rapid, Low-Cost, and Portable Detection of Morphine and Codeine on Poppy Seeds via a Lateral Flow Immunoassay 通过侧流免疫测定法快速、低成本、便携地检测罂粟籽上的吗啡和可待因

IF 2.6

ACS food science & technology Pub Date : 2024-07-18 DOI: 10.1021/acsfoodscitech.4c0036410.1021/acsfoodscitech.4c00364

Joshua Moskowitz, Betsy Jean Yakes, John P. Roetting II and Katherine L. Fiedler*,

引用次数: 0

Rapid, Low-Cost, and Portable Detection of Morphine and Codeine on Poppy Seeds via a Lateral Flow Immunoassay 通过侧流免疫测定法快速、低成本、便携地检测罂粟籽上的吗啡和可待因

ACS food science & technology Pub Date : 2024-07-18 DOI: 10.1021/acsfoodscitech.4c00364

Joshua Moskowitz, Betsy Jean Yakes, John P. Roetting, II, Katherine L. Fiedler

引用次数: 0

Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches 提高啤酒发酵中益生菌的活力：抗应激乳酸菌的选择和替代方法

IF 2.6

ACS food science & technology Pub Date : 2024-07-17 DOI: 10.1021/acsfoodscitech.4c0024610.1021/acsfoodscitech.4c00246

Carlo R. Hinojosa-Avila, and , Tomás García-Cayuela*,

{"title":"Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches","authors":"Carlo R. Hinojosa-Avila,  and , Tomás García-Cayuela*, ","doi":"10.1021/acsfoodscitech.4c0024610.1021/acsfoodscitech.4c00246","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00246https://doi.org/10.1021/acsfoodscitech.4c00246","url":null,"abstract":"This study aimed to optimize brewing conditions for enhanced probiotic viability in beer. Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were assessed for ethanol and hop resistance, with selected strains further analyzed for synergistic stress effects, beer fermentation performance with varying hop concentrations, and the impact of divalent cations supplementation. Results revealed strain-specific responses to stressors, with certain strains (LA3, LA5, 299v, GG, and BIOTEC011) showing resilience under specific beer conditions. These strains performed optimally in nonhopped Gueuze-style beer fermentation, achieving over 8 log colony forming units/mL. However, hop presence was only tolerated up to 2 International Bitterness Units. Magnesium and manganese salt additions were not optimal for LAB viability, suggesting alternative strategies may be needed. Overall, this study provides valuable insights into the complex dynamics of probiotic-enriched beer production, warranting further research to refine brewing techniques and meet consumer demand for functional beverages.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 11","pages":"2575–2584 2575–2584"},"PeriodicalIF":2.6,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142640807","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches 提高啤酒发酵中益生菌的活力：抗应激乳酸菌的选择和替代方法

ACS food science & technology Pub Date : 2024-07-17 DOI: 10.1021/acsfoodscitech.4c00246

Carlo R. Hinojosa-Avila, Tomás García-Cayuela

{"title":"Enhancing Probiotic Viability in Beer Fermentation: Selection of Stress-Resistant Lactic Acid Bacteria and Alternative Approaches","authors":"Carlo R. Hinojosa-Avila, Tomás García-Cayuela","doi":"10.1021/acsfoodscitech.4c00246","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00246","url":null,"abstract":"This study aimed to optimize brewing conditions for enhanced probiotic viability in beer. Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were assessed for ethanol and hop resistance, with selected strains further analyzed for synergistic stress effects, beer fermentation performance with varying hop concentrations, and the impact of divalent cations supplementation. Results revealed strain-specific responses to stressors, with certain strains (LA3, LA5, 299v, GG, and BIOTEC011) showing resilience under specific beer conditions. These strains performed optimally in nonhopped Gueuze-style beer fermentation, achieving over 8 log colony forming units/mL. However, hop presence was only tolerated up to 2 International Bitterness Units. Magnesium and manganese salt additions were not optimal for LAB viability, suggesting alternative strategies may be needed. Overall, this study provides valuable insights into the complex dynamics of probiotic-enriched beer production, warranting further research to refine brewing techniques and meet consumer demand for functional beverages.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"96 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141742943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase 麦麸提取物的体外抗氧化特性及其对胶原酶、弹性蛋白酶和透明质酸酶的抑制作用

IF 2.6

ACS food science & technology Pub Date : 2024-07-15 DOI: 10.1021/acsfoodscitech.4c0031010.1021/acsfoodscitech.4c00310

Cheng Li, Wei Wu, Michael Tilley, Richard Chen, Xiuzhi Susan Sun, Weiqun Wang and Yonghui Li*,

{"title":"In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase","authors":"Cheng Li, Wei Wu, Michael Tilley, Richard Chen, Xiuzhi Susan Sun, Weiqun Wang and Yonghui Li*, ","doi":"10.1021/acsfoodscitech.4c0031010.1021/acsfoodscitech.4c00310","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00310https://doi.org/10.1021/acsfoodscitech.4c00310","url":null,"abstract":"Natural antioxidants, specifically phenolic compounds and bioactive peptides obtained through dietary sources, have gained interest for their potential to modulate cellular oxidative stress. In this study, arabinoxylan and proteins from two types of wheat bran were extracted and subjected to enzymatic hydrolysis to obtain xylo-oligosaccharides (XOS) and protein hydrolysates, respectively. Then, antioxidant capacities of XOS and protein hydrolysates were characterized, and their inhibitory effects were evaluated against collagenase, elastase, and hyaluronidase. The results demonstrated that the XOS and protein hydrolysates, obtained after proper extraction and enzymatic hydrolysis, exhibited promising antioxidant capacity and pronounced inhibition of the aforementioned enzymes. The total phenolic contents of XOS extracted from hard and soft wheat bran were determined to be 39.63 and 32.06 mg GAE/g, respectively. The XOS derived from hard wheat bran showed the highest hyaluronidase inhibition activity, reaching 49.9% at 0.5 mg/mL concentration among samples. The wheat bran extracts possess great potential to be used in the production of functional ingredients aimed at antioxidant and cosmetic application purposes.","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 8","pages":"1960–1966 1960–1966"},"PeriodicalIF":2.6,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141990283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analytical Platform to Determine Similarities and Dissimilarities between Cell-Cultured Coffee and Farm-Grown Coffee 确定细胞培养咖啡与农场种植咖啡异同的分析平台

ACS food science & technology Pub Date : 2024-07-12 DOI: 10.1021/acsfoodscitech.4c00238

Jaloliddin Khushvakov, Sebastian E. W. Opitz, Nadja Plüss, Jasmin Sun, Linda Josefine Manthey, Heiko Rischer, Chahan Yeretzian

引用次数: 0