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1. Bio-enriched Pleurotus mushrooms for deficiency control and improved antioxidative protection of human platelets?

Author:
Poniedziałek, Barbara; Mleczek, Mirosław; Niedzielski, Przemysław; Siwulski, Marek; Gąsecka, Monika; Kozak, Lidia; Komosa, Anna; Rzymski, Piotr
Source:
European food research & technology 2017 v.243 no.12 pp. 2187-2198
ISSN:
1438-2377
Subject:
Pleurotus eryngii; Pleurotus ostreatus; antioxidant activity; biomass; blood platelets; copper; food research; functional foods; humans; lipid peroxidation; models; mushrooms; reactive oxygen species; selenium; zinc
Abstract:
... The study investigated effect of substrate supplementation with Se alone or in combination with Cu or/and Zn Se on (1) the growth of Pleurotus ostreatus and Pleurotus eryngii; (2) elements accumulation in mushrooms; (3) the antioxidant activities of bio-enriched mushroom extracts in human platelets. The accumulation of elements generally increased over concentration gradient reaching its maximum a ...
DOI:
10.1007/s00217-017-2921-3

2. Chemometrics analysis on the content of fatty acid compositions in different walnut (Juglans regia L.) varieties

Author:
Li, Qun; Yin, Rong; Zhang, Qian-ru; Wang, Xian-ping; Hu, Xiao-jun; Gao, Zhong-dong; Duan, Ze-min
Source:
European food research & technology 2017 v.243 no.12 pp. 2235-2242
ISSN:
1438-2377
Subject:
Juglans regia; breeding; chemometrics; cluster analysis; correlation; fatty acid composition; food research; gas chromatography; linolenic acid; lipid content; metabolism; oleic acid; path analysis; plant physiology; principal component analysis; solid phase extraction; walnuts; China
Abstract:
... Content of total fat and fatty acid composition of 37 walnut (Juglans regia L.) varieties was determined by soxhlet extraction and gas chromatography and the data were mined by variation analysis, correlation analysis, path analysis, principal component analysis and cluster analysis to provide a basis on cultivating, breeding and processing of different walnut varieties which were planed in Jinzho ...
DOI:
10.1007/s00217-017-2925-z

3. Computer vision system (CVS): a powerful non-destructive technique for the assessment of red mullet (Mullus barbatus) freshness

Author:
Tappi, Silvia; Rocculi, Pietro; Ciampa, Alessandra; Romani, Santina; Balestra, Federica; Capozzi, Francesco; Dalla Rosa, Marco
Source:
European food research & technology 2017 v.243 no.12 pp. 2225-2233
ISSN:
1438-2377
Subject:
Mullus barbatus; eyes; firmness; fish; food research; freshness; mucus; pigmentation; rigor mortis; sensory evaluation; storage temperature; storage time; tenderizing; texture; trimethylamine
Abstract:
... The evaluation of fish freshness can be performed using chemical, sensory and physical methods. Besides sensory methods, several instrumental techniques have been applied with the objective of replacing sensory assessment. The aim of this study was to set up and test objective physical methods mainly based on computer vision system (CVS) to assess red mullet (Mullus barbatus) freshness evolution d ...
DOI:
10.1007/s00217-017-2924-0

4. Development of sensitive and specific real-time PCR systems for the detection of crustaceans in food

Author:
Mäde, Dietrich; Rohmberger, Diane
Source:
European food research & technology 2017 v.243 no.12 pp. 2105-2113
ISSN:
1438-2377
Subject:
Cancridae; Chrysoperla carnea; DNA; Oncorhynchus mykiss; Penaeidae; Syrphidae; allergens; birds; cassava; crayfish; fish; food analysis; food research; genes; insects; mammals; meat; mitochondria; molluscs; nucleotide sequences; quantitative polymerase chain reaction; ribosomal RNA
Abstract:
... Crustaceans are known allergens for a remarkable number of people. For the detection of traces of crustaceans in food, a specific and sensitive real-time PCR method was developed. An approximately 205 bp long fragment of the mitochondrial 16S rRNA gene was chosen as molecular target region for the detection systems. The DNA sequence of this fragment was determined from 13 species belonging to diff ...
DOI:
10.1007/s00217-017-2911-5

5. Fresh refrigerated Tuber melanosporum truffle: effect of the storage conditions on the antioxidant profile, antioxidant activity and volatile profile

Author:
Savini, Sara; Loizzo, Monica Rosa; Tundis, Rosa; Mozzon, Massimo; Foligni, Roberta; Longo, Edoardo; Morozova, Ksenia; Scampicchio, Matteo; Martin-Vertedor, Daniel; Boselli, Emanuele
Source:
European food research & technology 2017 v.243 no.12 pp. 2255-2263
ISSN:
1438-2377
Subject:
2,5-dihydroxybenzoic acid; Tuber melanosporum; air; aldehydes; antioxidant activity; antioxidants; food research; freshness; mixing; nitrogen; packaging; principal component analysis; shelf life; storage time; truffles; volatile compounds
Abstract:
... The antioxidant properties of fresh black truffles (Tuber melanosporum) (T.) refrigerated at 4 °C under different packaging conditions: air atmosphere (A), reduced pressure (V), mix 1% O₂/99% N₂ (ON) and mix 40% CO₂/60% N₂ (CN) were evaluated during 28 days of storage. The results were compared with the volatile fingerprint determined by SPME-GC/MS and with the phenolic antioxidants characterized ...
DOI:
10.1007/s00217-017-2927-x

6. Identification and antimicrobial activity of the sesquiterpene lactone mixture extracted from Smallanthus sonchifolius dried leaves

Author:
de Andrade, Eriel Forville; Carpiné, Danielle; Dagostin, João Luiz Andreotti; Barison, Andersson; Rüdiger, André Luis; de Muñiz, Graciela Inés Bolzón; Masson, Maria Lucia
Source:
European food research & technology 2017 v.243 no.12 pp. 2155-2161
ISSN:
1438-2377
Subject:
Escherichia coli; Gram-negative bacteria; Gram-positive bacteria; Pseudomonas aeruginosa; Salmonella enterica; Smallanthus sonchifolius; Staphylococcus aureus; antibacterial properties; disk diffusion antimicrobial test; food research; gas chromatography-mass spectrometry; leaves; methylene chloride; minimum inhibitory concentration; nuclear magnetic resonance spectroscopy; sesquiterpenoid lactones; spectral analysis; stable isotopes
Abstract:
... The present study aimed to identify and screen the antibacterial activity of a mixture of sesquiterpene lactones (SLs) obtained from the dichloromethane extract of Smallanthus sonchifolius leaves. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Salmonella enterica strains were used as bacterial tests. The identification and quantification of compounds were established by GC/MS ...
DOI:
10.1007/s00217-017-2918-y

7. Immunoreactivity changes during lupin seed storage proteins digestion

Author:
Czubinski, Jaroslaw; Montowska, Magdalena; Springer, Ewa; Pospiech, Edward; Lampart-Szczapa, Eleonora
Source:
European food research & technology 2017 v.243 no.12 pp. 2095-2103
ISSN:
1438-2377
Subject:
Lupinus angustifolius; allergenicity; amino acid composition; digestion; electrophoresis; enzymatic hydrolysis; food industry; food research; foods; hydrolysates; hydrolysis; immunoglobulin E; ingredients; mass spectrometry; patients; protein content; seed storage proteins; seeds; simulation models; trypsin
Abstract:
... Lupin seeds are already widely used as an ingredient in different food products. Their attractiveness is related mainly to their high protein content that is characterised by a favourable amino acid composition, as well as the desired technological properties. However, with the increase of lupin seeds usage in food manufacture, their potential allergic properties have been demonstrated. The aim of ...
DOI:
10.1007/s00217-017-2910-6

8. Influence of malolactic bacteria inoculation scenarios on the efficiency of the vinification process and the quality of grape wine from the Central European region

Author:
Lasik-Kurdyś, Małgorzata; Gumienna, Małgorzata; Nowak, Jacek
Source:
European food research & technology 2017 v.243 no.12 pp. 2163-2173
ISSN:
1438-2377
Subject:
acetic acids; acidity; alcoholic fermentation; bacteria; deacidification; ethanol; food research; glycerol; grape must; malic acid; malolactic fermentation; secondary metabolites; white wines; winemaking; yeasts; Central European region
Abstract:
... The aim of this study was to evaluate the efficiency of malolactic fermentation in the production of red and white wine from high-acid musts (up to 9.5 g/L malic acid), typical for cool-climate European wine zones. Four vinification scenarios were investigated: alcoholic fermentation only, simultaneous malolactic and alcoholic fermentation, malolactic fermentation induced at the end of alcoholic f ...
DOI:
10.1007/s00217-017-2919-x

9. Investigating the antioxidant and antimicrobial activities of different vinegars

Author:
Bakir, Sena; Devecioglu, Dilara; Kayacan, Selma; Toydemir, Gamze; Karbancioglu-Guler, Funda; Capanoglu, Esra
Source:
European food research & technology 2017 v.243 no.12 pp. 2083-2094
ISSN:
1438-2377
Subject:
2,2-diphenyl-1-picrylhydrazyl; 4-hydroxybenzoic acid; Escherichia coli; Salmonella Typhimurium; Staphylococcus aureus; acetic acid; antibacterial properties; antioxidant activity; antioxidants; flavonoids; food research; gallic acid; high performance liquid chromatography; in vitro studies; pH; protocatechuic acid; vinegars
Abstract:
... In this study, the antioxidant contents and the antimicrobial activities of 18 vinegar samples were investigated. For this purpose, total flavonoid contents (TFC) and total phenolic contents (TPC) of different vinegar samples were determined. In addition, total antioxidant capacities (TAC) of vinegars were analyzed using four different in vitro tests: ABTS, CUPRAC, DPPH, and FRAP, in parallel. Res ...
DOI:
10.1007/s00217-017-2908-0

10. Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use

Author:
Anacarso, Immacolata; Gigli, Luca; Bondi, Moreno; de Niederhausern, Simona; Stefani, Sara; Condò, Carla; Messi, Patrizia
Source:
European food research & technology 2017 v.243 no.12 pp. 2127-2134
ISSN:
1438-2377
Subject:
Lactobacillus; antibiotics; bacteriocins; biosynthesis; fermentation; food preservatives; food research; gastrointestinal system; ham; lactic acid bacteria; pH; polymerase chain reaction; probiotics; spoilage; virulence; Europe
Abstract:
... The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) produce ...
DOI:
10.1007/s00217-017-2913-3

11. Quantitative analysis of BPO additive in flour via Raman hyperspectral imaging technology

Author:
Wang, Xiaobin; Huang, Wenqian; Zhao, Chunjiang; Wang, Qingyan; Liu, Chen; Yang, Guiyan
Source:
European food research & technology 2017 v.243 no.12 pp. 2265-2273
ISSN:
1438-2377
Subject:
Raman spectroscopy; additives; correlation; flour; fluorescence; food research; food safety; hyperspectral imagery; least squares; quantitative analysis
Abstract:
... Raman hyperspectral imaging technology not only can acquire the image information of the sample; it also contains the Raman spectra information about each pixel. Due to the abundant information that the method provides, it has been applied to detect food safety. This study adopted line-scan Raman hyperspectral technology to quantify benzoyl peroxide (BPO) additive in flour. By analyzing the Raman ...
DOI:
10.1007/s00217-017-2928-9

12. Screening and analysis of edible seaweeds in the ability to adsorb Shiga toxin

Author:
Badr, Hoida Ali; Takahashi, Keiko; Kawakami, Ryushi; Oyama, Yasuo; Yokoigawa, Kumio; Kanemaru, Kaori
Source:
European food research & technology 2017 v.243 no.12 pp. 2147-2153
ISSN:
1438-2377
Subject:
Shiga toxin; Ulva; dialysis; dietary fiber; dissociation; edible seaweed; esters; food research; gel chromatography; macroalgae; molecular weight; polyacrylamide gel electrophoresis; polysaccharides; screening; sulfates
Abstract:
... We screened edible seaweeds in the ability to adsorb Shiga toxin (Stx) by an equilibrated dialysis method. Although water insoluble fractions of 14 dry seaweeds did not adsorb Stx, most water soluble fractions were found to adsorb it to one degree or another. Among the seaweed tested, the extract of the Ulva linza Linnaeus [Enteromorpha linza (Linnaeus) J. Agardh] was found to well adsorb both Stx ...
DOI:
10.1007/s00217-017-2915-1

13. Study of physiologically active components in different parts of fruiting bodies of varieties of Agaricus bisporus (white mushroom)

Author:
Muszyńska, Bożena; Piotrowska, Joanna; Krakowska, Agata; Gruba, Anna; Kała, Katarzyna; Sułkowska-Ziaja, Katarzyna; Kryczyk, Agata; Opoka, Włodzimierz
Source:
European food research & technology 2017 v.243 no.12 pp. 2135-2145
ISSN:
1438-2377
Subject:
Agaricus bisporus; absorption; chemometrics; food research; fruiting bodies; health promotion; metals; minerals; mushrooms; mycelium; nutritive value; organic compounds; peeling; reversed-phase high performance liquid chromatography; spectroscopy
Abstract:
... The study involved the fruiting bodies of white, brown, and portobello varieties of Agaricus bisporus. The content of bioelements and organic compounds was determined in the prepared samples of different varieties and different parts (cap peel, cap devoid of peel, and stipes) of mushrooms. We determined which of the A. bisporus varieties is characterized by higher nutritional value. Because consum ...
DOI:
10.1007/s00217-017-2914-2

14. The influence of non-starch polysaccharide on thermodynamic properties of starches from facultative wheat varieties

Author:
Rosicka-Kaczmarek, Justyna; Tkaczyk, Mariola; Makowski, Bartłomiej; Komisarczyk, Aleksandra; Nebesny, Ewa
Source:
European food research & technology 2017 v.243 no.12 pp. 2243-2253
ISSN:
1438-2377
Subject:
alpha-amylase; arabinoxylan; autumn; differential scanning calorimetry; dissociation; enthalpy; filtration; flour; food research; gelatinization; glucose; hydrolysates; hydrolysis; industry; physicochemical properties; sowing; spring; starch granules; syrups; temperature; washing; wheat
Abstract:
... The effect of sowing time of three facultative wheat varieties (late autumn or spring) on the content and properties of arabinoxylans (AX) adsorbed on the surface of starch granules in the process of washing out from flour, and the impact of AX on physicochemical properties of starch and filtration performance of enzymatic starch hydrolysates were determined in this study. The differential scannin ...
DOI:
10.1007/s00217-017-2926-y

15. The influence of yeast type and storage temperature on content of phenolic compounds, antioxidant activity, colour and sensory attributes of chokeberry wine

Author:
Lachowicz, Sabina; Wojdyło, Aneta; Chmielewska, Joanna; Oszmiański, Jan
Source:
European food research & technology 2017 v.243 no.12 pp. 2199-2209
ISSN:
1438-2377
Subject:
Saccharomyces bayanus; Saccharomyces cerevisiae; acidity; antioxidant activity; bioactive compounds; color; fermentation; food research; pH; polyphenols; sensory properties; storage temperature; storage time; sugars; wines; yeasts
Abstract:
... The aim of this study was to investigate the influence of various Saccharomyces cerevisiae and Saccharomyces bayanus on the content of phenolic compounds (UPLC-PDA-FL), antioxidant activity (ABTS and FRAP), colour (CIEL*a*b*) and sensory attributes of chokeberry wine. The pH, content of sugar, polyphenols, total acidity, colour, and antioxidant activity were evaluated in chokeberry must, wine afte ...
DOI:
10.1007/s00217-017-2922-2

16. Use of almond shell as food ingredient

Author:
Kacem, Imen; Martinez-Saez, Nuria; Kallel, Fatma; Ben Jeddou, Khawla; Boisset Helbert, Claire; Ellouze Chaabouni, Semia; del Castillo, Maria Dolores
Source:
European food research & technology 2017 v.243 no.12 pp. 2115-2126
ISSN:
1438-2377
Subject:
acarbose; almond shells; almonds; alpha-glucosidase; antioxidant activity; antioxidants; biscuits; byproducts; dietary fiber; food research; gallic acid; health promotion; industry; ingredients; nutrient requirements; polysaccharides; wastes
Abstract:
... Almond shell is a major waste from the almond processing industry. Its feasibility as natural source of health-promoting components was examined. The by-product was fractionated under basic conditions following an easy scale-up process. The chemical composition of the recovered fraction and its antioxidant and antidiabetic properties were evaluated. Novel information regarding the chemical composi ...
DOI:
10.1007/s00217-017-2912-4

17. Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

Author:
Del Fresno, Juan Manuel; Morata, Antonio; Loira, Iris; Bañuelos, María Antonia; Escott, Carlos; Benito, Santiago; González Chamorro, Carmen; Suárez-Lepe, José Antonio
Source:
European food research & technology 2017 v.243 no.12 pp. 2175-2185
ISSN:
1438-2377
Subject:
Saccharomyces cerevisiae; Schizosaccharomyces pombe; Torulaspora delbrueckii; acetaldehyde; acetates; acetic acid; acidity; color; ethanol; fermentation; food research; glycerol; lactic acid; metabolites; pyruvic acid; red wines; volatile compounds; wine quality; winemaking; yeasts
Abstract:
... The use of non-Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl acetate). The main objective was general evaluation of wines made by non-Saccharomyces yeast under d ...
DOI:
10.1007/s00217-017-2920-4

18. Valorization of Lagrein grape pomace as a source of phenolic compounds: analysis of the contents of anthocyanins, flavanols and antioxidant activity

Author:
Valls, J.; Agnolet, S.; Haas, F.; Struffi, I.; Ciesa, F.; Robatscher, P.; Oberhuber, Michael
Source:
European food research & technology 2017 v.243 no.12 pp. 2211-2224
ISSN:
1438-2377
Subject:
2,2-diphenyl-1-picrylhydrazyl; anthocyanins; antioxidant activity; antioxidants; flavanols; food research; functional foods; grape pomace; grapes; maceration; polyphenols; seeds
Abstract:
... The phenolic composition of grape pomace seeds and skins in the South Tyrolean autochthonous variety Lagrein has been studied for three different microfermentation experiments. 23 anthocyanins and 9 flavan-3-ols were determined by UHPLC–MS/MS in both the skins and seeds of grapes and pomace. The remaining contents of total polyphenols, total anthocyanins and the antioxidant capacity of the pomace ...
DOI:
10.1007/s00217-017-2923-1

19. Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba

Author:
Aguilar-Méndez, Osvaldo; López-Álvarez, José Arnoldo; Díaz-Pérez, Alma Laura; Altamirano, Josue; Reyes De la Cruz, Homero; Rutiaga-Quiñones, José Guadalupe; Campos-García, Jesús
Source:
European food research & technology 2017 v.243 no.12 pp. 2073-2082
ISSN:
1438-2377
Subject:
Quercus alba; beverages; color; flavor; food research; gas chromatography-mass spectrometry; liquid-liquid extraction; oak barrels; odors; principal component analysis; silver; trees; volatile organic compounds; wood
Abstract:
... The main goal of the ageing process of tequila is to improve its organoleptic properties. This process is mainly performed in white oak barrels from trees of the Quercus species, whose wood confers a wide variety of aromas, flavors, and colors to the beverage, providing the desirable organoleptic character to this beverage. In this work, the effects of tequila maturation in recycled and regenerate ...
DOI:
10.1007/s00217-017-2901-7

20. Comparative study of sodium bentonite and sodium-activated bentonite fining during white wine fermentation: its effect on protein content, protein stability, lees volume, and volatile compounds

Author:
Salazar, Fernando N.; Marangon, Matteo; Labbé, Mariela; Lira, Eugenio; Rodríguez-Bencomo, Juan José; López, Francisco
Source:
European food research & technology 2017 v.243 no.11 pp. 2043-2054
ISSN:
1438-2377
Subject:
bentonite; fermentation; food research; grape juice; lees; odor compounds; protein content; sodium; white wines
Abstract:
... In this work, we compare the effect of the addition during fermentation of both sodium bentonite and sodium-activated bentonite on the protein content, protein stability, lees volume, and aroma compounds of a Sauvignon blanc wine. Protein unstable Sauvignon blanc juices were vinified with or without bentonite added at three different stages: before fermentation, early during fermentation, and towa ...
DOI:
10.1007/s00217-017-2917-z