Editorial

2 pages, 152 KiB

Open AccessEditorial

Feature Papers in Food Chemistry—2nd Edition

by Mirella Nardini

Molecules 2023, 28(22), 7518; https://doi.org/10.3390/molecules28227518 - 10 Nov 2023

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This Special Issue entitled “Feature Papers in Food Chemistry—2nd edition” is a collection of relevant, open access, high-quality papers (original research articles or comprehensive review papers) [...] Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

Research

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27 pages, 8818 KiB

Open AccessArticle

Characterization of Bioactivity of Selective Molecules in Fruit Wines by FTIR and NMR Spectroscopies, Fluorescence and Docking Calculations

by Young-Mo Kim, Martyna Lubinska-Szczygeł, Yong-Seo Park, Joseph Deutsch, Aviva Ezra, Patraporn Luksrikul, Raja Mohamed Beema Shafreen and Shela Gorinstein

Molecules 2023, 28(16), 6036; https://doi.org/10.3390/molecules28166036 - 12 Aug 2023

Cited by 1 | Viewed by 1286

Abstract

Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (¹H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR spectra (1800–900 cm⁻¹) and [...] Read more.

Fourier transform infrared (FTIR) and proton nuclear magnetic resonance (¹H NMR) spectroscopies were applied to characterize and compare the chemical shifts in the polyphenols’ regions of some fruit wines. The obtained results showed that FTIR spectra (1800–900 cm⁻¹) and ¹H NMR (δ 6.5–9.3 ppm) of different fruit wines can be used as main indices of the year of vintage and quality of fruit wines. In addition to the classical determination of antioxidant profiles and bioactive substances in wines, fluorometric measurements were used to determine the interactions of wine substances with the main human serum proteins. The results showed relatively high binding properties of wines with the highest one for pomegranate, followed by kiwifruit and persimmon wines. The interactions of vitamin C, catechin and gallic acid with human serum albumin (HSA) were also examined by docking studies. The docking calculations showed that gallic acid has a stronger binding affinity compared to catechin and vitamin C. The stronger binding affinity of gallic acid may be due to three hydrogen bonds and pi–pi interactions. The fluorescence and docking studies proved that only the bioactive compounds of wines and not the amount of alcohol have high binding properties to human serum proteins. The emphasis in this report was made on the utility of FTIR, NMR and fluorescence of wines as a mean of wine authentication and its fingerprint. The findings, based on polyphenols from fruits and fruit wines, their bioactivity and health properties, offer valuable insights for future endeavours focused on designing healthy food products. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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13 pages, 3901 KiB

Open AccessArticle

The Fate of the Chlorophyll Derivatives in Olives Preserved and/or Packaged in Presence of Exogenous Copper

by Fausta Natella, Gianni Pastore, Altero Aguzzi, Paolo Gabrielli, Nicoletta Nardo and Roberto Ambra

Molecules 2023, 28(10), 4250; https://doi.org/10.3390/molecules28104250 - 22 May 2023

Cited by 2 | Viewed by 978

Abstract

Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll [...] Read more.

Chlorophyll pigments are thought to be responsible for the highly appreciated green color of unfermented Castelvetrano-style table olives, but no studies have considered the effects of a controlled addition of copper during storage or packaging at the industrial level. For this purpose, chlorophyll derivatives were analyzed in Nocellara cultivar table olives debittered industrially using the Castelvetrano method, via means of HPLC and MS analyses, following the addition of copper in alkaline brines stored at 4 °C for 3 months in 220 L barrels, and during the subsequent storage in acid brines in commercial 400 g packages at 4 °C for up to 18 months. The presence of copper in storage or in packaging brines both contributed significantly to maintaining the green color of the olives, which was associated with a specific pattern of chlorophyll derivatives, as evidenced by principal component analysis. Notably, re-greening was rapidly achievable also for olives that had yellowed for 18 months at a copper concentration below the limit of EU legislation. Finally, by means of PCA, we also demonstrated that a short-term thermic treatment can work as an accelerated predictive tool in determining the fate of chlorophyll derivatives. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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12 pages, 615 KiB

Open AccessArticle

Investigation of Polyphenolic Compounds in Different Varieties of Black Chokeberry Aronia melanocarpa

by Makar A. Gerasimov, Irina B. Perova, Konstantin I. Eller, Michail Y. Akimov, Anna M. Sukhanova, Galina M. Rodionova and Galina V. Ramenskaya

Molecules 2023, 28(10), 4101; https://doi.org/10.3390/molecules28104101 - 15 May 2023

Cited by 6 | Viewed by 1286

Abstract

The purpose of this work was to study the qualitative and quantitative composition of the main groups of biologically active substances in the fresh fruits of five different varieties of black chokeberry (Aronia melanocarpa (Michx.) Elliot), carried out within the framework of [...] Read more.

The purpose of this work was to study the qualitative and quantitative composition of the main groups of biologically active substances in the fresh fruits of five different varieties of black chokeberry (Aronia melanocarpa (Michx.) Elliot), carried out within the framework of the search for available and cost-effective raw materials for food product fortification. Samples of aronia chokeberry were grown at the Federal Scientific Center named after I.V. Michurin in the Tambov region of Russia. Using a modern chemical–analytical methodology, the contents and profiles of anthocyanin pigments, proanthocyanidins, flavonoids, hydroxycinnamic acids, organic acids (malic, quinic, succinic, and citric), monosaccharides, disaccharides, and sorbitol were determined in detail. Based on the results of the study, the most promising varieties were determined in terms of the content of the main biologically active substances. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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16 pages, 1043 KiB

Open AccessArticle

Lutein Isomers: Preparation, Separation, Structure Elucidation, and Occurrence in 20 Medicinal Plants

by Veronika Nagy, Attila Agócs, Viktória L. Balázs, Dragica Purger, Rita Filep, Viktor Sándor, Erika Turcsi, Gergely Gulyás-Fekete and József Deli

Molecules 2023, 28(3), 1187; https://doi.org/10.3390/molecules28031187 - 25 Jan 2023

Cited by 2 | Viewed by 1941

Abstract

Lutein and its cis-isomers occur in a lot of plants, including a variety of flowers. In this study, lutein isomers were produced via iodine-catalyzed isomerization, and four cis-isomers (9Z-, 9′Z-, 13Z-, and 13Z′) [...] Read more.

Lutein and its cis-isomers occur in a lot of plants, including a variety of flowers. In this study, lutein isomers were produced via iodine-catalyzed isomerization, and four cis-isomers (9Z-, 9′Z-, 13Z-, and 13Z′) were isolated by means of column chromatography and semipreparative HPLC. The structures of the 9′Z- and 13′Z-isomers were elucidated via NMR measurements. These compounds were used as standards for the HPLC-DAD-MS determination of the carotenoid composition of the flowers of 20 plant species, in which lutein and its geometrical isomers are the main components. The flowers showed great variation in their cis- and trans-lutein content, and also in the presence or absence of other carotenoids, such as violaxanthin, neoxanthin, β-cryptoxanthin, and β-carotene. Some of the investigated flowers were found to be rich sources of lutein without zeaxanthin. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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18 pages, 4457 KiB

Open AccessArticle

Mannitol Is a Good Anticaking Agent for Spray-Dried Hydroxypropyl-Beta-Cyclodextrin Microcapsules

by Xingran Kou, Xinping Zhang, Ying Cheng, Miao Yu, Qingran Meng and Qinfei Ke

Molecules 2023, 28(3), 1119; https://doi.org/10.3390/molecules28031119 - 22 Jan 2023

Cited by 2 | Viewed by 2089

Abstract

Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO₂ [...] Read more.

Agglomeration is an undesirable phenomenon that often occurs in spray-dried microcapsules powder. The objective of this work is to determine the best solution for spray-dried hydroxypropyl-β-cyclodextrin (HP-β-CD) microcapsules from four anticaking agents, namely calcium stearate (CaSt), magnesium stearate (MgSt), silicon dioxide (SiO₂), and mannitol (MAN), and to explore their anticaking mechanisms. Our results showed that MAN was found to be the superior anticaking agent among those tested. When the MAN ratio is 12%, the microcapsules with a special Xanthium-type shape had higher powder flowability and lower hygroscopicity and exhibited good anticaking properties. Mechanism research revealed that CaSt, MgSt, and SiO₂ reduce hygroscopicity and caking by increasing the glass transition temperature of the microcapsules, while MAN prevents the hydroxyl group of HP-β-CD from combining with water molecules in the air by a crystal outer-layer on the microcapsule surface. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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11 pages, 2257 KiB

Open AccessArticle

Uptake, Translocation, and Fate of Carcinogenic Aristolochic Acid in Typical Vegetables in Soil−Plant Systems

by Jinghe Zhang, Yinan Wang, Changhong Wang, Kan Li, Weifang Tang, Jing Sun and Xikui Wang

Molecules 2022, 27(23), 8271; https://doi.org/10.3390/molecules27238271 - 27 Nov 2022

Cited by 2 | Viewed by 1026

Abstract

When Aristolochia plants wilt and decay, aristolochic acids (AAs) are released into the soil, causing soil contamination. It has been demonstrated that aristolochic acid can be accumulated and enriched in crops through plant uptake. However, there is a lack of systematic studies on [...] Read more.

When Aristolochia plants wilt and decay, aristolochic acids (AAs) are released into the soil, causing soil contamination. It has been demonstrated that aristolochic acid can be accumulated and enriched in crops through plant uptake. However, there is a lack of systematic studies on the migration and accumulation of AAs in a realistic simulated soil environment. In this study, Aristolochia herbal extracts were mixed with soil for growing three typical vegetables: lettuce, celery, and tomato. The contents of AAs in the above-mentioned plants were determined by an established highly sensitive LC-MS/MS method to study the migration and accumulation of AAs. We found that AAs in the soil can be transferred and accumulated in plants. AAs first entered the roots, which were more likely to accumulate AAs, and partially entered the above-ground parts. This further confirms that AAs can enter the food chain through plants and can have serious effects on human health. It was also shown that plants with vigorous growth and a large size absorbed AAs from the soil at a faster rate. The more AAs present in the soil, the more they accumulated in the plant. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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Review

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17 pages, 383 KiB

Open AccessReview

Effects of Short- and Medium-Chain Fatty Acids on Production, Meat Quality, and Microbial Attributes—A Review

by Rubina Tünde Szabó, Mária Kovács-Weber, Ágnes Zimborán, Levente Kovács and Márta Erdélyi

Molecules 2023, 28(13), 4956; https://doi.org/10.3390/molecules28134956 - 23 Jun 2023

Cited by 2 | Viewed by 1756

Abstract

The non-therapeutic use of antimicrobials in poultry production contributes to the spread of drug-resistant pathogens in both birds and humans. Antibiotics are known to enhance feed efficiency and promote the growth and weight gain of poultry. New regulatory requirements and consumer preferences have [...] Read more.

The non-therapeutic use of antimicrobials in poultry production contributes to the spread of drug-resistant pathogens in both birds and humans. Antibiotics are known to enhance feed efficiency and promote the growth and weight gain of poultry. New regulatory requirements and consumer preferences have led to a reduced use of antibiotics in poultry production and to the discovery of natural alternatives to antibiotic growth promoters. This interest is not only focused on the direct removal or inhibition of causative microorganisms but also on the prevention of diseases caused by enteric pathogens using a range of feed additives. A group of promising feed additives is composed of short- and medium-chain fatty acids (SCFAs and MCFAs) and their derivatives. MCFAs possess antibacterial, anticoccidial, and antiviral effects. In addition, it has been proven that these acids act in synergy if they are used together with organic acids, essential oils, or probiotics. These fatty acids also benefit intestinal health integrity and homeostasis in broilers. Other effects have been documented as well, such as an increase in intestinal angiogenesis and the gene expression of tight junctions. The aim of this review is to provide an overview of SCFAs and MCFAs as alternatives to antibiotic growth promoters and to summarize the current findings in the literature to show their possible benefits on production, meat quality, and gut health in poultry. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

29 pages, 545 KiB

Open AccessReview

An Overview of Bioactive Phenolic Molecules and Antioxidant Properties of Beer: Emerging Trends

by Mirella Nardini

Molecules 2023, 28(7), 3221; https://doi.org/10.3390/molecules28073221 - 04 Apr 2023

Cited by 3 | Viewed by 1721

Abstract

Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to [...] Read more.

Beer is one of the oldest and most common beverages worldwide. The phenolic contents and antioxidant properties of beer are crucial factors in evaluating its nutritional quality. Special beers brewed with the addition of adjuncts are gaining in consumer preference, in response to demands for healthy food and new gustatory and olfactory stimuli. Many studies recently dealt with functional beers brewed with the addition of adjuncts. This review focuses on bioactive molecules, particularly the composition of phenolic compounds, and the antioxidant activity of beer. The current knowledge concerning the effect of the addition of adjuncts in the form of fruit, vegetables, herbs, and natural foods on the polyphenol content, antioxidant properties, and phenolic profile of beer is reviewed, with an outline of the emerging trends in brewing processes. Future studies need to complete the identification and characterization of the bioactive molecules in beer, as well as studying their absorption and metabolic fate in humans. Full article

(This article belongs to the Special Issue Feature Papers in Food Chemistry—2nd Edition)

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