Identification of adducts formed between acrolein and alanine or serine in fried potato crisps and the cytotoxicity-lowering effect of acrolein in three cell lines.

In physiological and thermally-processed conditions, alanine and serine efficiently eliminate acrolein to generate two main adducts, 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl) propanoic acid and 2-(5-formyl-3,6-dihydropyridin-1(2H)-yl)-3-hydroxypropanoic acid, with amounts of 81.6 ± 4.24 µg/kg and 23.72 ± 0.40 µg/kg in fried potato crisps, respectively. Adduct formation markedly decreased the cytotoxicity of acrolein against Caco-2, GES-1 and HUVEC cells. The cell viability of them remained approximately100% after incubation with 200 µmolL-1 adducts, while the IC50 values for acrolein in the three cells were 66, 54, and 16 µmolL-1 respectively. The adducts express the protective effects by tremendous reduction of cell apoptosis, reactive oxygen species (ROS) production, and DNA damage.

Effect of various roasting, extraction and drinking conditions on furan and 5-hydroxymethylfurfural levels in coffee.

Furan and 5-hydroxymethylfurfural (5-HMF) were quantified in 108 coffee models prepared considering the species/origin of the coffee beans, roasting temperature/time, mesh size used to sieve the ground coffee beans, type of extraction water and extraction method. The effect of drinking conditions, such as adding sugar or cream, on furan and 5-HMF levels, was also studied. The range of furan and 5-HMF in coffee samples were 5-362 ppb and 51-1143 ppm, respectively. Furan levels were increased by 198-560% with increasing roasting temperature/time and by 106-399% in cold-brew extracts compared with espresso extracts. Among the mesh sizes used, 500 µm with espresso extraction, and 710 µm with cold-brew extraction led to maximal furan levels. 5-HMF concentration was highest in Robusta coffee and espresso extracts, and decreased by 17-76% with increasing roasting temperature/time. In a drinking condition study, furan level was remained unchanged, even when sugar or cream were added.

Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples.

The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.

Effects of processing parameters on furan formation in canned strawberry jam.

The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned strawberry jam was proposed by carbon module labeling (CAMOLA) technique. Our results suggested low pH promoted furan formation in strawberry jam. Besides, fructose produces more furans than sucrose and glucose, and the addition of xanthan gum reduced furan levels significantly. The kinetic data showed that ascorbic and dehydroascorbic acid degradation followed first-order kinetics while rate of furan formation followed zero-order kinetics. This study presented the possibility of mitigating furan formation in canned strawberry jams by optimization of processing parameters and addition of xanthan gum.

Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system.

Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industrial scale based on low-cost micro-near-infrared spectroscopy (NIRS) and laboratory-made computer vision system (CVS). High-performance liquid chromatography and a spectrophotometer were used for determining the content of catechins and theaflavins, and the color of tea samples, respectively. Hierarchical cluster analysis combined with sensory evaluation was used to group samples through different fermentation degrees. A principal component analysis-support vector machine (SVM) model was developed to discriminate the black tea fermentation degree using color, spectral, and data fusion information; high accuracy (calibration = 95.89%, prediction = 89.19%) was achieved using mid-level data fusion. In addition, SVM model for theaflavins content prediction was established. The results indicated that the micro-NIRS combined with CVS proved a portable and low-cost tool for evaluating the black tea fermentation quality.

Identification of ß-carotene oxidation products produced by bleaching clay using UPLC-ESI-MS/MS.

The removal of plant pigments such as ß-carotene is an aspect of vegetable oil processing often desired by the food and pharmaceutical industries. Adsorption of ß-carotene to acid-activated clay (AAC) is a well-established method for purification. Despite this, the removal mechanism of ß-carotene is not well understood. UPLC-MS/MS analysis of surface compounds extracted from ß-carotene-AAC (BC-AAC) complexes show that AAC acts as an oxidiser. Oxidation products detected included canthaxanthin and 3',4'-didehydro-ß-caroten-4-one. AAC had surface water exchanged with an 18O labelled water and was then exposed to ß-carotene. Carotenoids labelled with 18O were produced from this reaction, suggesting surface water is necessary for ß-carotene removal.

Recent Discoveries in the Field of Lipid Bio-Based Ingredients for Meat Processing.

Current culture and pace of lifestyle, together with consumer demand for ready-to-eat foods, has influenced the food industry, particularly the meat sector. However, due to the important role that diet plays in human health, consumers demand safe and healthy food products. As a consequence, even foods that meet expectations for convenience and organoleptic properties must also meet expectations from a nutritional standpoint. One of the main nutritionally negative aspects of meat products is the content and composition of fat. In this sense, the meat industry has spent decades researching the best strategies for the reformulation of traditional products, without having a negative impact in technological processes or in the sensory acceptance of the final product. However, the enormous variety of meat products as well as industrial and culinary processes means that a single strategy cannot be established, despite the large volume of work carried out in this regard. Therefore, taking all the components of this complex situation into account and utilizing the large amount of scientific information that is available, this review aims to comprehensively analyze recent advances in the use of lipid bio-based materials to reformulate meat products, as well as their nutritional, technological, and sensorial implications.

Optimization of enzyme assisted extraction of protein from the sugar beet (Beta vulgaris L.) leaves for alternative plant protein concentrate production.

This research focused on the effect of temperature (25-75 °C), extraction time (40-120 min) and solvent/solid ratio (15-45 mL/g) and the enzyme assisted extraction on protein extraction efficiency from by-product of sugar beet. 3 different methods were applied in protein isolation and the highest protein yield (34.55%) was obtained by the isoelectric-ammonium sulfate precipitation method. At the optimized condition of temperature 54.25 °C, 81.35 min, and solvent/solid ratio of 27.65 mL/g, the protein yield was found 55.15%. The protein yield has reached 79.01% with an increase of 43.27% with the aid of the enzyme assisted extraction. The physicochemical properties were determined for revealing its potential use in food industry. It is promising that the isolated protein concentrates (SPC-IAP) show high protein content (69.08% d.b) as well as high solubility (98.71% at pH 7.5). SPC-IAP's high brightness (L* = 79.55), low redness (a* = 0.33) and low yellowness (b* = 13.27) values are encouraging for food industry.

Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality.

A one-step, highly-efficiency, and low-cost cold atmospheric pressure plasma (CAPP)-based method for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is presented. Three reaction-discharge systems with different CAPPs were studied to check how the composition and physicochemical properties changed during CAPP treatment of BRJ. To identify reactive species occur in gas phase of applied CAPP for BRJ treatment, optical emission spectrometry was used. Finally, the cytotoxicity of so-obtained BRJ to human epithelial colorectal adenocarcinoma (Caco-2) and human non-malignant intestine microvascular endothelial cells (HIMEC) was assessed. Based on the performed analyses it was found that controlled CAPP treatment of BRJ changes the fraction pattern of elements in addition to increase the content of phenolic compound presents in BRJ. Furthermore, the defined CAPP treatment of BRJ inhibits proliferation of Caco-2 cell lines, exhibiting non-cytotoxic effect for HIMEC non-malignant endothelial cells. As a result, safe-to-consume BRJ of improved nutritional quality was produced.

Impact of aqueous ozone mixing on microbiological, quality and physicochemical characteristics of semi-dried buckwheat noodles.

The microbiological, microstructural, and physicochemical impact of aqueous ozone mixing (AOM) on semi-dried buckwheat noodles (SBWN) was elucidated in this study. Microbiological measurements declared that AOM reduced the initial total plate count (TPC) of SBWN significantly (P < 0.05) with a prolonged shelf-life of 2 ~ 5 days. Meanwhile, AOM reduced the cooking loss and water absorption along with the enhancement of hardness and tension force. Scanning electron microscopy (SEM) showed that the protein network of surface and cross section became continuous and compact, and wrapped starch granules more effectively. Moreover, an obvious increase in the intensity of the high molecular protein bands was observed in the sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) patterns. Furthermore, the sodium dodecyl sulfate extractable protein (SDSEP) under non-reducing condition obviously decreased, and then the SDSEP under reducing condition changed insignificantly (P > 0.05). These results indicated that AOM mainly promoted the protein cross-linking of SBWN by disulfide bond (SS) cross-links.

Microparticles of Eugenia stipitata pulp obtained by spray-drying guided by DSC: An analysis of bioactivity and in vitro gastrointestinal digestion.

Previous studies indicate that the bioactive compounds of Eugenia stipitata pulp have antimutagenic, anticarcinogenic and antigenotoxic properties, but its use has been limited due to its high perishability. The aim of this study was to preserve bioactivity by using spray-drying microencapsulation, and is pioneering for its use of DSC to determine the best proportion of wall material (maltodextrin or gum arabic) and drying temperature (100 or 120 °C). The microparticles with maltodextrin (1:9)-100 °C had the best bioactivity conservation after in vitro gastrointestinal digestion, conserving 61% of total polyphenols, and 101%, 85% and 31% of antioxidant capacity according to the ABTS, FRAP and DPPH test methods respectively. These microparticles had a spherical morphology, presented good thermal stability and can be stored at a temperature range from 20 to 40 °C without becoming sticky. Therefore, spray-drying microencapsulation together with DSC is important for preserving a high concentration of bioactive compounds.

Menthol based hydrophobic deep eutectic solvent for extraction and purification of ergosterol using response surface methodology.

Vitamin D deficiency has been linked to various diseases, but could be rectified via fortified food stuffs or supplementation. In this study 39 different hydrophobic deep eutectic solvents were evaluated for green extraction of ergosterol from mushroom. Extraction parameters (e.g. time, solvent volume) were optimized using response surface methodology (RSM) and a maximum extraction yield of 6995.00 µg ergosterol/g dry weight mushroom was attained with menthol: pyruvic acid. The extracted ergosterol was purified using a novel methodology and the extraction solvent was reused for six cycles, while retaining extraction efficiency (up to 28%). The ergosterol was exposed to ultra-violet radiation for conversion to ergocalciferol (vitamin D2) resulting in a yield of ergocalciferol that was equivalent to 2142.01 µg/g dry weight mushroom.

A novel UHPLC method for determining the degree of coffee roasting by analysis of furans.

The aim of this study was to develop a multi-analyte UHPLC method for furans and to apply it to commercial coffee samples as well as commercial roasting trials. Furans, as rising time-temperature indicators (TTIs), promised to be an alternative to unsatisfactory roasting temperature measurements. Consequently, a UHPLC-UV method for the determination of 5-hydroxymethyl-2-furfural (HMF), 5-hydroxymethyl-2-furoic acid (HMFA), 2-furfural (F), 5-methylfurfural (MF), 2-furyl methyl ketone (FMC), 2-furoic acid (FA), and for 3-caffeoylquinic acid (3-CQA) was developed and validated. Commercial roasted coffee beans contained 77.7-322 mg/kg HMF, 73.3-158 mg/kg HMFA, 109-200 mg/kg 2-F, 157-209 mg/kg MF, 12.3-32.8 mg/kg FMC, and 137-205 mg/kg FA. Roasting trial samples showed strong rising HMF contents (max.: Arabica: 769 mg/kg, Robusta: 364 mg/kg) followed by a distinct decline. Only MF and FA appeared as steady rising TTIs in the roasting process in Arabica and Robusta beans. 3-CQA fitted well as a decreasing TTI as expected.

The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits.

This study analysed the impact of high pressure processing (HHP) on the inhibitory effects (IC50) of kiwiberries (cv. 'Weiki'), on the formation of advanced glycation end-products (AGEs) and the activity of angiotenisn-converting enzyme (ACE) and the enzyme acetylcholinesterase (AChE). The polyphenol profile (HPLC-MS/MS) and antioxidant capacity (PCLACW, ABTS, FRAP) were also studied. HHP-treated 'Weiki' (450 MPa/5 min and 650 MPa/5 min) was the most potent inhibitor of AGEs in the BSA-GLU model (6.52 mg/mL on average) relative to other materials (12.09-7.21 mg/mL). Among all samples assayed in the BSA-MGO model (61.97-14.48 mg/mL), HHP-treated 'Weiki' (450 MPa/5 min) showed the highest anti-AGE activity (12.37 mg/mL). Pressurization (450 MPa/5 min) significantly enhanced the anti-ACE (14.09 mg/mL) and anti-AChE (16.95 mg/mL) potentials of the tested extract relative to the other materials (23.75-14.50 mg/mL and 37.88-19.69 mg/mL, respectively). Pressurization increased polyphenol content and antioxidant capacity of the samples analysed.

Polycyclic aromatic hydrocarbons in coffee samples: Enquiry into processes and analytical methods.

Polycyclic aromatic hydrocarbons (PAHs) are considered to be potentially genotoxic and carcinogenic in humans. These ubiquitous environmental pollutants may derive from the incomplete combustion and pyrolysis of organic matter. Coffee is an extensively consumed drink, and its PAHs contamination is not only ascribed to environmental pollution, but mainly to the roasting processes. Although no fixed limits have yet been set for residual PAHs in coffee, the present review intends to summarise and discuss the knowledge and recent advances in PAHs formation during roasting. Because coffee origin and brewing operations may affect PAHs content, we thoroughly analysed the literature on extraction and purification procedures, as well as the main analytical chromatographic methods for both coffee powders and brews. With regards to the safety of this appreciated commodity, the control on the entire production chain is desirable, because of coffee beverage could contribute to the daily human intake of PAHs.

The level variation of Nε-(carboxymethyl)lysine is correlated with chlorogenic acids in Arabica L. Coffee beans under different process conditions.

Nε-(carboxymethyl) lysine (CML) is universally used as a marker of the occurrence of advanced glycation end products (AGEs) in foods. This study investigated the level changes of CML, chlorogenic acids (CQAs), lysine (Lys), fat and pH in coffee during roasting. The CML level went up slowly in the first 10 mins, then declined sharply during the next 2 mins, and kept increasing constantly in the following baking time, while the lowest CML level was obtained by roasting at 235 °C for 12 mins. The three CQAs isomers had different efficacy in affecting the levels of CML and other factors, indicating the CQAs isomers may play an important role in influencing the CML level. So it might be possible to regulate the formation of CML and gain better coffee quality via adjusting the levels of CQAs in baking process. This study provided important enlightenment on CML control during coffee baking.

Acrylamide formation and antioxidant activity in coffee during roasting - A systematic study.

The aim of this study was to investigate the effect of the coffee roasting process on both toxic and some beneficial antioxidant compounds, applying a systematic and broad approach. Arabica and Robusta green coffee beans were roasted in a lab-scale roaster for different times in order to achieve five roasting degrees (from light to dark) and to assess the evolution of acrylamide (AA), trigonelline, nicotinic acid and caffeoylquinic acids contents (determined by HPLC) as well as antioxidant activity (evaluated by Folin-Ciocalteu, FRAP, DPPH, ABTS assays). The results confirmed that the AA levels and antioxidant activity reached a maximum in the first coffee roasting degrees and then decreased prolonging the heating process, both in Arabica and Robusta samples. Nevertheless, the thermal reduction observed was greater for AA compared to antioxidant activity, which was only slightly reduced due to the balance between the degradation and the neoformation of antioxidant compounds.

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review.

Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity.

Ultrasound (US) has been recognized as a non-thermal technology for accelerating blueberry wine aging for flavor development. However, influence of US on anthocyanin and color characteristics is uncertain. In this study, US was applied to new blueberry wine, and changes in color characteristics, anthocyanin content and anti-oxidant capacity were evaluated at early stage of aging period. Low-frequency power US resulted in an improvement in color characteristics and lower chromatic aberration as compared to untreated samples, specially at condition of 180 W, 20 min and 2 cycles. Furthermore, this contribution was attributed to unattenuated anthocyanins protected from US stress. Importantly, the structural polarity dependence was mediated by the impact of US on anthocyanins. Additionally, anti-oxidant activity of blueberry wine was not adversely affected under a moderate US condition. US treatment of blueberry wine was therefore considered to significantly enhance the color presentation, hinting at the possibility of promoting blueberry wine aging.

Mitigation of 3-MCPD esters and glycidyl esters during the physical refining process of palm oil by micro and macro laboratory scale refining.

The reduction of the 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) was successfully achieved by the optimization of four processing parameters: phosphoric acid dosage, degumming temperature, bleaching earth dosage, and deodorization temperature by response surface methodology without the need for additional processing steps. The optimized processing conditions were 0.31% phosphoric acid dosage, 50 °C degumming temperature, 3% bleaching earth dosage, and 240 °C deodorization temperature. The optimization resulted in more than 80% and 65% reduction of 3-MCPDE and GE levels, respectively with color and FFA contents maintained in the acceptable range specified by Palm Oil Refiners Association of Malaysia. The optimized refining condition was transferred to macro scale refining units of 1 kg and 3 kg capacities to investigate its successful application during scale-up process.