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1. Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

Author:
Perez-Jiménez, María; Chaya, Carolina; Pozo-Bayón, Maria Ángeles
Source:
Food chemistry 2019 v.285 pp. 147-155
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; odor compounds; odors; oral exposure; wines;     Show all 5 Subjects
Abstract:
... To explore the role of phenolic compounds in oral aroma release during wine tasting, four rosé wines supplemented with three types of commercial phenolic extracts and a control wine were evaluated. Wines were aromatized with a mixture of six target aroma compounds. –In vivo oral aroma release was monitored in six volunteers at two different times after wine rinsing, just after spitting of the wine ...
DOI:
10.1016/j.foodchem.2019.01.152

2. Lignin structure and its engineering

Author:
Ralph, John; Lapierre, Catherine; Boerjan, Wout
Source:
Current opinion in biotechnology 2019 v.56 pp. 240-249
ISSN:
0958-1669
Subject:
phenolic compounds,   etc   ; biochemical pathways; cell walls; engineering; genes; lignin; polysaccharides;     Show all 7 Subjects
Abstract:
... Studies on lignin structure and its engineering are inextricably and bidirectionally linked. Perturbations of genes on the lignin biosynthetic pathway may result in striking compositional and structural changes that in turn suggest novel approaches for altering lignin and even ‘designing’ the polymer to enhance its value or with a view toward its simpler removal from the cell wall polysaccharides. ...
DOI:
10.1016/j.copbio.2019.02.019

3. Performance of nanofiltration process during concentration of strawberry juice

Author:
Arend, Giordana Demaman; Rezzadori, Katia; Soares, Lenilton Santos; Petrus, José Carlos Cunha
Source:
Journal of food science and technology 2019 v.56 no.4 pp. 2312-2319
ISSN:
0022-1155
Subject:
phenolic compounds,   etc   ; fouling; fruit juices; microfiltration; models; nanofiltration; strawberries;     Show all 7 Subjects
Abstract:
... The aim of this study was to evaluate the microfiltration and nanofiltration of strawberry juice. Processes performance was evaluated in terms of resistances-in-series, flux decline modeling and extract quality (maintenance of the phenolic compounds). The results obtained showed that concentration polarization is the main resistance to permeate flux in nanofiltration process, representing around 9 ...
DOI:
10.1007/s13197-019-03659-z

4. Study of commercial quality parameters, sugars, phenolics, carotenoids and plastids in different tomato varieties

Author:
Coyago-Cruz, Elena; Corell, Mireia; Moriana, Alfonso; Mapelli-Brahm, Paula; Hernanz, Dolores; Stinco, Carla M.; Beltrán-Sinchiguano, Elena; Meléndez-Martínez, Antonio J.
Source:
Food chemistry 2019 v.277 pp. 480-489
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; bioavailability; biosynthesis; cherry tomatoes; chromoplasts; digestion; lycopene; sugars;     Show all 8 Subjects
Abstract:
... The aim of this study was to assess commercial quality parameters, sugars, phenolics, carotenoids and plastid in diverse and little studied tomato varieties to gain insight into their commercial and functional quality and reveal possible noticeable differences. Five cherry tomato varieties and six common (i.e., non-cherry) tomatoes were evaluated. The highest levels of lycopene were detected in ‘T ...
DOI:
10.1016/j.foodchem.2018.10.139

5. Cold plasma treatment to improve germination and enhance the bioactive phytochemical content of germinated brown rice

Author:
Yodpitak, Sittidet; Mahatheeranont, Sugunya; Boonyawan, Dheerawan; Sookwong, Phumon; Roytrakul, Sittiruk; Norkaew, Orranuch
Source:
Food chemistry 2019 v.289 pp. 328-339
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; anthocyanins; antioxidant activity; brown rice; cold; cultivars; germination; oryzanol; phytosterols; seedlings; triterpenoids; vitamin E;     Show all 12 Subjects
Abstract:
... The changes in the bioactive phytochemicals of six cultivars of Thai germinated brown rice (GBR) were monitored in parallel to those of cold plasma-treated GBR (PGBR). After treatment with the optimal plasma conditions, the germination percentage, root length, and seedling height measurements of the most sensitive rice cultivar increased by 84%, 57%, and 69%, respectively. For all of the rice cult ...
DOI:
10.1016/j.foodchem.2019.03.061

6. Different molecular weights chitosan coatings delay the senescence of postharvest nectarine fruit in relation to changes of redox state and respiratory pathway metabolism

Author:
Zhang, Wanli; Zhao, Handong; Zhang, Jing; Sheng, Zhongting; Cao, Jiankang; Jiang, Weibo
Source:
Food chemistry 2019 v.289 pp. 160-168
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; cell respiration; chitosan; coatings; flavonoids; fruits; hydrogen peroxide; metabolism; molecular weight; nectarines; storage temperature;     Show all 11 Subjects
Abstract:
... The aim of this study is to investigate the impact of different molecular weights of chitosan treatment (LM 30 kDa; HM 120 kDa) on fruit senescence related to redox state and respiratory pathway metabolism in postharvest nectarine fruit stored at 25 °C for 8 days. The treatments of LM and HM chitosan both delayed senescence, which are due to inhibition of respiration rate, and enhanced the antioxi ...
DOI:
10.1016/j.foodchem.2019.03.047

7. Optimisation of an ultrasound-assisted extraction method for the simultaneous determination of phenolics in rice grains

Author:
Setyaningsih, Widiastuti; Saputro, Irfan E.; Carrera, Ceferino A.; Palma, Miguel
Source:
Food chemistry 2019 v.288 pp. 221-227
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; experimental design; methanol; pH; rice; solvents; temperature; ultra-performance liquid chromatography; ultrasonic treatment;     Show all 9 Subjects
Abstract:
... Fifteen phenolic compounds were determined in rice grains by ultrasound assisted extraction and ultra-performance liquid chromatography with photodiode array detection. Primarily, an UAE method has been developed and validated for the extraction of phenolics from rice grains. For the optimization, a Box–Behnken Design based on six factors including extraction temperature (10–70 °C), solvent compos ...
DOI:
10.1016/j.foodchem.2019.02.107

8. Endorsing and extending the repertory of nutraceutical and antioxidant sources in mangoes during postharvest shelf life

Author:
Monribot-Villanueva, Juan L.; Elizalde-Contreras, José M.; Aluja, Martín; Segura-Cabrera, Aldo; Birke, Andrea; Guerrero-Analco, José A.; Ruiz-May, Eliel
Source:
Food chemistry 2019 v.285 pp. 119-129
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; antioxidants; byproducts; cultivars; fruits; functional foods; mangoes; metabolomics; proteomics; shelf life;     Show all 10 Subjects
Abstract:
... Mango byproducts, such as peels, contain high levels of antioxidants and fiber and represent important sources of nutraceuticals and pharmacological products. Fruit are collected at the mature green stage then stored and ripened, undergoing several structural and molecular changes over the course of this process. However, very little is known regarding the content and nature of antioxidant compoun ...
DOI:
10.1016/j.foodchem.2019.01.136

9. Phenolic composition of rooibos changes during simulated fermentation: Effect of endogenous enzymes and fermentation temperature on reaction kinetics

Author:
De Beer, Dalene; Tobin, Jade; Walczak, Beata; Van Der Rijst, Marieta; Joubert, Elizabeth
Source:
Food research international 2019 v.121 pp. 185-196
ISSN:
0963-9969
Subject:
phenolic compounds,   etc   ; Aspalathus linearis; color; enzymes; fermentation; glucosides; leaves; models; multivariate analysis; oxidation; reaction kinetics; temperature;     Show all 12 Subjects
Abstract:
... Phenolic compounds of Aspalathus linearis (rooibos) are susceptible to oxidation during “fermentation”, a process characterized by the formation of a red-brown leaf color. The role of enzymes in this process is not yet understood. An experiment with dried green rooibos plant material pre-treated at 170 °C for 30 min to denature and “inactivate” endogenous enzymes was conducted to confirm the role ...
DOI:
10.1016/j.foodres.2019.03.041

10. Ultrasonic impact on viscosity and extraction efficiency of polyethylene glycol: A greener approach for anthocyanins recovery from purple sweet potato

Author:
Huang, Hao; Xu, Qin; Belwal, Tarun; Li, Li; Aalim, Halah; Wu, Qiong; Duan, Zhenhua; Zhang, Xuebing; Luo, Zisheng
Source:
Food chemistry 2019 v.283 pp. 59-67
ISSN:
0308-8146
Subject:
phenolic compounds,   etc   ; anthocyanins; antioxidant activity; color; polyethylene glycol; sonication; sweet potatoes; temperature; ultrasonic treatment; ultrasonics; viscosity;     Show all 11 Subjects
Abstract:
... Purple sweet potatoes are known for its vibrant purple color due to high level of anthocyanins. A polyethylene glycol based ultrasonic-assisted green extraction (PEG-UAE) of anthocyanins from purple sweet potato was proposed. Different types of PEG were tested for anthocyanin extraction along with PEG concentration, liquid-to-solid ratio, ultrasonic temperature and time were investigated for its i ...
DOI:
10.1016/j.foodchem.2019.01.017

11. Dynamic characterization of wine astringency profiles using modified progressive profiling

Author:
Kang, Wenyu; Niimi, Jun; Muhlack, Richard A.; Smith, Paul A.; Bastian, Susan E.P.
Source:
Food research international 2019 v.120 pp. 244-254
ISSN:
0963-9969
Subject:
phenolic compounds,   etc   ; astringency; consumer acceptance; grapes; mouth; mouthfeel; red wines; sensory evaluation;     Show all 8 Subjects
Abstract:
... Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 1 ...
DOI:
10.1016/j.foodres.2019.02.041

12. The behavior of heteroatom compounds during the pyrolysis of waste computer casing plastic under various heating conditions

Author:
Ma, Chuan; Yan, Qianqian; Yu, Jie; Chen, Tao; Wang, Dingshun; Liu, Sheng; Bikane, Kagiso; Sun, Lushi
Source:
Journal of cleaner production 2019 v.219 pp. 461-470
ISSN:
0959-6526
Subject:
phenolic compounds,   etc   ; activation energy; additives; bromine; computers; depolymerization; liquids; oils; plastics; pyrolysis; styrene; temperature; toxicity; wastes;     Show all 14 Subjects
Abstract:
... Single step and two-step pyrolysis of waste computer casing plastic were conducted to optimize both the product distribution and characteristics of liquid products. The single step pyrolysis was performed under various final temperatures ranging from 350 to 600 °C. The two-step pyrolysis was undertaken by initially increasing the temperatures to 350–380 °C and holding for 15 min, followed by a fur ...
DOI:
10.1016/j.jclepro.2019.02.100

13. A new methodology to assess the performance of AOPs in complex samples: Application to the degradation of phenolic compounds by O3 and O3/UV-A–Vis

Author:
García-Ballesteros, S.; Mora, M.; Vicente, R.; Vercher, R.F.; Sabater, C.; Castillo, M.A.; Amat, A.M.; Arques, A.
Source:
Chemosphere 2019 v.222 pp. 114-123
ISSN:
0045-6535
Subject:
phenolic compounds,   etc   ; bioassays; estrogenic properties; experimental design; liquid chromatography; ozonation; ozone; pH; pollutants;     Show all 9 Subjects
Abstract:
... A methodology combining experimental design methodology, liquid chromatography, excitation emission matrixes (EEM) and bioassays has been applied to study the performance of O3 and O3/UVA-vis in the treatment of a mixture of eight phenolic pollutants. An experimental design methodology based on Doehlert matrixes was employed to determine the effect of pH (between 3 and 12), ozone dosage (02–1.0 g/ ...
DOI:
10.1016/j.chemosphere.2019.01.015

14. Diarylheptanoids as nutraceutical: A review

Author:
Ganapathy, G.; Preethi, R.; Moses, J.A.; Anandharamakrishnan, C.
Source:
Biocatalysis and agricultural biotechnology 2019 v.19 pp. 101109
ISSN:
1878-8181
Subject:
phenolic compounds,   etc   ; additives; aesthetics; functional foods; human health; medicinal properties; therapeutics; traditional medicine;     Show all 8 Subjects
Abstract:
... Phenolic compounds are naturally occurring compounds present ubiquitously in plants. They have potential health benefits and substantiate evidence for their nutraceutical applications. Diarylheptanoids are part of the broad class of plant phenolics with structurally divergent compounds. They have been used in traditional medicines and homemade remedies to treat various ailments, as organoleptic ad ...
DOI:
10.1016/j.bcab.2019.101109

15. Effect of extraction system and grape variety on anti-influenza compounds from wine production residue

Author:
Bekhit, Alaa El-Din A.; Cheng, Vern Jou; Zhang, Hongxia; Mros, Sonya; Mohamed Ahmed, Isam A.; Al-Juhaimi, Fahad Y.; Bekhit, Adnan A.; McConnell, Michelle
Source:
Food control 2019 v.99 pp. 180-189
ISSN:
0956-7135
Subject:
phenolic compounds,   etc   ; acetone; ethanol; grapes; methanol; pomace; pomace extracts; protective effect; seed extracts; seeds; solvents; winemaking;     Show all 12 Subjects
Abstract:
... The effects of extraction process using three different solvents [50% aqueous acetone (Ace/w), 50% aqueous ethanol (Eth/w) or 50% aqueous methanol (Meth/w)] and wine production residue (seeds, skin and pomace) from Pinot noir [PN] and Pinot meunier [PM] on the phenolic profile and anti-influenza activity of their extracts were determined. Meth/w extracts resulted in the lowest (P < 0.05) total phe ...
DOI:
10.1016/j.foodcont.2018.12.036

16. Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries

Author:
Zielinska, Magdalena; Zielinska, Danuta
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.104 pp. 202-209
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; anthocyanins; antioxidant activity; bioactive compounds; color; cranberries; drying; freezing;     Show all 8 Subjects
Abstract:
... Effects of convective and cryogenic freezing, convective and microwave-vacuum drying on the drying curves, the content of bioactive compounds and the color of cranberries were evaluated. Convective and microwave-vacuum drying of cranberries lasted from 310 to 11700 and from 8.0 to 91.0 min, respectively. The contents of total phenolics (TP), total flavonoids (TF), total monomeric anthocyanins (TMA ...
DOI:
10.1016/j.lwt.2019.01.041

17. Modeling of counter-current multistage extraction of Moringa oleifera leaves using a mechanistic model

Author:
Vázquez-León, L.A.; Olguín-Rojas, J.A.; Páramo-Calderón, D.E.; Palma, Miguel; Barbero, Gerardo F.; Robles-Olvera, V.J.; García-Alvarado, M.A.; Rodríguez-Jimenes, G.C.
Source:
Food and bioproducts processing 2019 v.115 pp. 165-174
ISSN:
0960-3085
Subject:
phenolic compounds,   etc   ; Moringa oleifera; antioxidants; leaves; mechanistic models; pharmaceutical industry; solvents; temperature;     Show all 8 Subjects
Abstract:
... Antioxidant extracts obtained from natural products is highly relevant for the food, chemical and pharmaceutical industries. Moringa oleifera leaves contain significant levels of phenolic compounds with antiradical activity. Counter-current multistage extraction (CME) has been developed for the extraction of M. oleifera leaves. A mixture of ethanol:water 80:20 (w/w) was used as extraction solvent. ...
DOI:
10.1016/j.fbp.2019.04.003

18. Phenolics and antioxidant activity of aqueous turmeric extracts as affected by heating temperature and time

Author:
Park, Chang Yang; Lee, Kyo-Yeon; Gul, Khalid; Rahman, M. Shafiur; Kim, Ah-Na; Chun, Jiyeon; Kim, Hyun-Jin; Choi, Sung-Gil
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 149-155
ISSN:
0023-6438
Subject:
phenolic compounds,   etc   ; antioxidant activity; bioactive compounds; color; heat treatment; temperature; total soluble solids; turmeric;     Show all 8 Subjects
Abstract:
... The extraction efficiency of bioactive compounds along with their biological activity and stability depends on the extraction temperature and time. The effects of extraction temperature (60–90 °C) and time (15–180 min) on the total soluble solids (TSS) content, antioxidant activity, and curcuminoids of aqueous turmeric extracts were studied. The stability of extracts based on curcuminoid degradati ...
DOI:
10.1016/j.lwt.2019.02.014

19. A hemin-functionalized GroEL nanocage as an artificial peroxidase and its application in chromogenic detection

Author:
Wang, Xiaoqiang; Sun, Haiyan; Liu, Chengkun; Wang, Chao
Source:
Analytical methods 2019 v.11 no.16 pp. 2197-2203
ISSN:
1759-9679
Subject:
phenolic compounds,   etc   ; analytical methods; chemistry; detection limit; detergents; dialysis; environmental monitoring; glucose; hydrogen peroxide; nanomaterials; peroxidase;     Show all 11 Subjects
Abstract:
... Following an inspiration from the chemistry of protein nanocages in nature, we evaluated the performance of a hemin-functionalized GroEL nanocage as peroxidase mimics for chromogenic detection. The reactivity of this biohybrid formed by detergent dialysis was found to be highly dependent on the amount of hemin encapsulated inside the GroEL central cavity. In comparison with horseradish peroxidase ...
DOI:
10.1039/c9ay00201d

20. Fire behaviour of modern façade materials – Understanding the Grenfell Tower fire

Author:
McKenna, Sean T.; Jones, Nicola; Peck, Gabrielle; Dickens, Kathryn; Pawelec, Weronika; Oradei, Stefano; Harris, Stephen; Stec, Anna A.; Hull, T. Richard
Source:
Journal of hazardous materials 2019 v.368 pp. 115-123
ISSN:
0304-3894
Subject:
phenolic compounds,   etc   ; burning; fire spread; foams; heat; insulating materials; models; polyethylene; synthetic fibers; toxicity;     Show all 10 Subjects
Abstract:
... The 2017 Grenfell Tower fire spread rapidly around the combustible façade system on the outside of the building, killing 72 people. We used a range of micro- and bench-scale methods to understand the fire behaviour of different types of façade product, including those used on the Tower, in order to explain the speed, ferocity and lethality of the fire. Compared to the least flammable panels, polye ...
DOI:
10.1016/j.jhazmat.2018.12.077