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Dr. Jose Manuel Lorenzo
Centro Tecnológico de la Carne

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0 Fatty acid
0 meat science
0 polyphenolic compounds
0 sensorial analyis

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Journal article
Published: 30 August 2021 in Foods
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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

ACS Style

Zhanibek Yessimbekov; Aitbek Kakimov; Nicola Caporaso; Anuarbek Suychinov; Baktybala Kabdylzhar; Mohammad Ali Shariati; Assemgul Baikadamova; Rubén Domínguez; José M. Lorenzo. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté. Foods 2021, 10, 2042 .

AMA Style

Zhanibek Yessimbekov, Aitbek Kakimov, Nicola Caporaso, Anuarbek Suychinov, Baktybala Kabdylzhar, Mohammad Ali Shariati, Assemgul Baikadamova, Rubén Domínguez, José M. Lorenzo. Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté. Foods. 2021; 10 (9):2042.

Chicago/Turabian Style

Zhanibek Yessimbekov; Aitbek Kakimov; Nicola Caporaso; Anuarbek Suychinov; Baktybala Kabdylzhar; Mohammad Ali Shariati; Assemgul Baikadamova; Rubén Domínguez; José M. Lorenzo. 2021. "Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté." Foods 10, no. 9: 2042.

Journal article
Published: 26 August 2021 in Foods
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This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, v/v) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant (p< 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T2 relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.

ACS Style

Zhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods 2021, 10, 2007 .

AMA Style

Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong. Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles. Foods. 2021; 10 (9):2007.

Chicago/Turabian Style

Zhongli Zhang; Zhouyi Xiong; Noman Walayat; Jose M. Lorenzo; Asad Nawaz; Hanguo Xiong. 2021. "Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles." Foods 10, no. 9: 2007.

Journal article
Published: 25 August 2021 in Foods
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The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

ACS Style

Yifei Wang; Rubén Domínguez; José M. Lorenzo; Benjamin M. Bohrer. The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display. Foods 2021, 10, 1982 .

AMA Style

Yifei Wang, Rubén Domínguez, José M. Lorenzo, Benjamin M. Bohrer. The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display. Foods. 2021; 10 (9):1982.

Chicago/Turabian Style

Yifei Wang; Rubén Domínguez; José M. Lorenzo; Benjamin M. Bohrer. 2021. "The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display." Foods 10, no. 9: 1982.

Journal article
Published: 23 August 2021 in Foods
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In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples decreased with the increase of LMWCH concentration. In contrast, the water-holding capacity and color of burgers were enhanced by the addition of LMWCH. The instrumental TPA results indicated an increase in the LMWCH levels, significantly increasing the hardness, springiness, and gumminess but decreasing the cohesiveness of low-fat beef burgers. The TBARS and peroxide values and free fatty acid content in the burgers supplemented with LMWCH increase slower than the control sample during refrigerated storage.

ACS Style

Pourya Izadi Amoli; Milad Hadidi; Zahra Hasiri; Arman Rouhafza; Aniseh Zarei Jelyani; Zahra Hadian; Amin Mousavi Khaneghah; José M. Lorenzo. Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods 2021, 10, 1959 .

AMA Style

Pourya Izadi Amoli, Milad Hadidi, Zahra Hasiri, Arman Rouhafza, Aniseh Zarei Jelyani, Zahra Hadian, Amin Mousavi Khaneghah, José M. Lorenzo. Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability. Foods. 2021; 10 (8):1959.

Chicago/Turabian Style

Pourya Izadi Amoli; Milad Hadidi; Zahra Hasiri; Arman Rouhafza; Aniseh Zarei Jelyani; Zahra Hadian; Amin Mousavi Khaneghah; José M. Lorenzo. 2021. "Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability." Foods 10, no. 8: 1959.

Journal article
Published: 14 August 2021 in Antioxidants
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A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

ACS Style

Márcio Vargas-Ramella; José M. Lorenzo; Sol Zamuz; María Esperanza Valdés; Daniel Moreno; María C. Guamán Balcázar; José M. Fernández-Arias; Jorge F. Reyes; Daniel Franco. The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life. Antioxidants 2021, 10, 1290 .

AMA Style

Márcio Vargas-Ramella, José M. Lorenzo, Sol Zamuz, María Esperanza Valdés, Daniel Moreno, María C. Guamán Balcázar, José M. Fernández-Arias, Jorge F. Reyes, Daniel Franco. The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life. Antioxidants. 2021; 10 (8):1290.

Chicago/Turabian Style

Márcio Vargas-Ramella; José M. Lorenzo; Sol Zamuz; María Esperanza Valdés; Daniel Moreno; María C. Guamán Balcázar; José M. Fernández-Arias; Jorge F. Reyes; Daniel Franco. 2021. "The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life." Antioxidants 10, no. 8: 1290.

Review
Published: 14 August 2021 in Molecules
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The importance of vegetables in human nutrition, such as cereals, which in many cases represent the main source of daily energy for humans, added to the impact that the incessant increase in demographic pressure has on the demand for these plant foods, entails the search for new technologies that can alleviate this pressure on markets while reducing the carbon footprint of related activities. Plant proteomics arises as a response to these problems, and through research and the application of new technologies, it attempts to enhance areas of food science that are fundamental for the optimization of processes. This review aims to present the different approaches and tools of proteomics in the investigation of new methods for the development of vegetable crops. In the last two decades, different studies in the control of the quality of crops have reported very interesting results that can help us to verify parameters as important as food safety, the authenticity of the products, or the increase in the yield by early detection of diseases. A strategic plan that encourages the incorporation of these new methods into the industry will be essential to promote the use of proteomics and all the advantages it offers in the optimization of processes and the solution of problems.

ACS Style

Rubén Agregán; Noemí Echegaray; María López-Pedrouso; Rana Muhammad Aadil; Christophe Hano; Daniel Franco; José M. Lorenzo. Proteomic Advances in Cereal and Vegetable Crops. Molecules 2021, 26, 4924 .

AMA Style

Rubén Agregán, Noemí Echegaray, María López-Pedrouso, Rana Muhammad Aadil, Christophe Hano, Daniel Franco, José M. Lorenzo. Proteomic Advances in Cereal and Vegetable Crops. Molecules. 2021; 26 (16):4924.

Chicago/Turabian Style

Rubén Agregán; Noemí Echegaray; María López-Pedrouso; Rana Muhammad Aadil; Christophe Hano; Daniel Franco; José M. Lorenzo. 2021. "Proteomic Advances in Cereal and Vegetable Crops." Molecules 26, no. 16: 4924.

Review
Published: 14 August 2021 in Processes
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Traditional extraction techniques have lost their optimum performance because of rising consumer demand and novel technologies. In this regard, several techniques were developed by humans for the extraction of plant materials from various indigenous sources, which are no longer in use. Many of the techniques are not efficient enough to extract maximum plant material. By this time, evolution in extraction has led to development of various techniques including microfiltration, pulsed electric fields, high pressure, microwave assistance, enzyme assistance, supercritical fluid, subcritical fluid and ultrasonication. These innovations in food processing/extraction are known as “Green Food Processing”. These technologies were basically developed by focusing on three universal parameters: simplicity, energy efficiency and economy. These green technologies are practical in a number of different food sectors, mostly for preservation, inhibition of microorganisms, inactivation of enzymes and extraction of plant material. Like the others, ultrasonication could also be used for the said purposes. The primary objective of this review is to confine the potential use of ultrasonication for extraction of oils, pectin and phytochemicals by reviewing the literature systematically.

ACS Style

Muhammad Modassar A. N. Ranjha; Shafeeqa Irfan; José M. Lorenzo; Bakhtawar Shafique; Rabia Kanwal; Mirian Pateiro; Rai Naveed Arshad; Lufeng Wang; Gulzar Ahmad Nayik; Ume Roobab; Rana Muhammad Aadil. Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review. Processes 2021, 9, 1406 .

AMA Style

Muhammad Modassar A. N. Ranjha, Shafeeqa Irfan, José M. Lorenzo, Bakhtawar Shafique, Rabia Kanwal, Mirian Pateiro, Rai Naveed Arshad, Lufeng Wang, Gulzar Ahmad Nayik, Ume Roobab, Rana Muhammad Aadil. Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review. Processes. 2021; 9 (8):1406.

Chicago/Turabian Style

Muhammad Modassar A. N. Ranjha; Shafeeqa Irfan; José M. Lorenzo; Bakhtawar Shafique; Rabia Kanwal; Mirian Pateiro; Rai Naveed Arshad; Lufeng Wang; Gulzar Ahmad Nayik; Ume Roobab; Rana Muhammad Aadil. 2021. "Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review." Processes 9, no. 8: 1406.

Journal article
Published: 06 August 2021 in Foods
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Nigella sativa L. (Ranunculaceae), commonly referred to as black seeds or black cumin, is used in popular medicine (herbal) all over the world for the treatment and prevention of several diseases, including diabetes. This study aims to investigate the inhibitory effect of N. sativa extracts and fractions against the activities of intestinal α-glucosidase and pancreatic α-amylase in vitro, and to explain the inhibitory effect of these fractions against these enzymes by identifying their active compounds responsible for this effect and determine their modes of inhibition. To do so, N. sativa hexane and acetone extracts were prepared and analyzed by GC–MS and HPLC–DAD, respectively. The hexane extract was further fractioned into eight different fractions, while the acetone extract generated eleven fractions. The extracts as well as the resulting fractions were characterized and evaluated for their potential in vitro antidiabetic activity using intestinal α-glucosidase and pancreatic α-amylase inhibitory assays in vitro. Hexane extract and fractions were less active than acetone extract and fractions. In the case of intestinal α-glucosidase activity, the acetone fraction SA3 had a high inhibitory effect on intestinal α-glucosidase activity with 72.26 ± 1.42%, comparable to the effect of acarbose (70.90 ± 1.12%). For the pancreatic α-amylase enzymatic inhibitory assay, the acetone fractions showed an inhibitory capacity close to that for acarbose. In particular, the SA2 fraction had an inhibitory effect of 67.70 ± 0.58% and was rich in apigenin and gallic acid. From these fractions, apigenin, (−)-catechin, and gallic acid were further characterized for their inhibitory actions. IC50 and inhibition mode were determined by analyzing enzyme kinetic parameters and by molecular modeling. Interestingly, (−)-catechin showed a possible synergistic effect with acarbose toward α-glucosidase enzyme inhibition, whereas apigenin showed an additive effect with acarbose toward α-amylase enzymatic inhibition. Furthermore, we studied the toxicity of N. sativa hexane and acetone extracts as well as that of acetone fractions. The result of acute toxicity evaluation demonstrated that N. sativa extracts were nontoxic up to a concentration of 10 g/kg, except for fraction SA3. Taken together, these results indicate that N. sativa extracts and/or derived compounds could constitute promising nutraceuticals for the prevention and treatment of type 2 diabetes mellitus.

ACS Style

Salima Tiji; Mohamed Bouhrim; Mohamed Addi; Samantha Drouet; Jose Lorenzo; Christophe Hano; Mohamed Bnouham; Mostafa Mimouni. Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts. Foods 2021, 10, 1818 .

AMA Style

Salima Tiji, Mohamed Bouhrim, Mohamed Addi, Samantha Drouet, Jose Lorenzo, Christophe Hano, Mohamed Bnouham, Mostafa Mimouni. Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts. Foods. 2021; 10 (8):1818.

Chicago/Turabian Style

Salima Tiji; Mohamed Bouhrim; Mohamed Addi; Samantha Drouet; Jose Lorenzo; Christophe Hano; Mohamed Bnouham; Mostafa Mimouni. 2021. "Linking the Phytochemicals and the α-Glucosidase and α-Amylase Enzyme Inhibitory Effects of Nigella sativa Seed Extracts." Foods 10, no. 8: 1818.

Review
Published: 06 August 2021 in Foods
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The search for waste minimization and the valorization of by-products are key to good management and improved sustainability in the food industry. The great production of almonds, based on their high nutritional value as food, especially almond kernels, generates tons of waste yearly. The remaining parts (skin, shell, hulls, etc.) are still little explored, even though they have been used as fuel by burning or as livestock feed. The interest in these by-products has been increasing, as they possess beneficial properties, caused by the presence of different bioactive compounds, and can be used as promising sources of new ingredients for the food, cosmetic and pharmaceutical industry. Additionally, the use of almond by-products is being increasingly applied for the fortification of already-existing food products, but there are some limitations, including the presence of allergens and mycotoxins that harden their applicability. This review focuses on the extraction technologies applied to the valorization of almond by-products for the development of new value-added products that would contribute to the reduction of environmental impact and an improvement in the sustainability and competitiveness of the almond industry.

ACS Style

Pascual Garcia-Perez; Jianbo Xiao; Paulo Munekata; Jose Lorenzo; Francisco Barba; Muhammad Rajoka; Lillian Barros; Rafael Mascoloti Sprea; Joana Amaral; Miguel Prieto; Jesus Simal-Gandara. Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods 2021, 10, 1823 .

AMA Style

Pascual Garcia-Perez, Jianbo Xiao, Paulo Munekata, Jose Lorenzo, Francisco Barba, Muhammad Rajoka, Lillian Barros, Rafael Mascoloti Sprea, Joana Amaral, Miguel Prieto, Jesus Simal-Gandara. Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review. Foods. 2021; 10 (8):1823.

Chicago/Turabian Style

Pascual Garcia-Perez; Jianbo Xiao; Paulo Munekata; Jose Lorenzo; Francisco Barba; Muhammad Rajoka; Lillian Barros; Rafael Mascoloti Sprea; Joana Amaral; Miguel Prieto; Jesus Simal-Gandara. 2021. "Revalorization of Almond By-Products for the Design of Novel Functional Foods: An Updated Review." Foods 10, no. 8: 1823.

Journal article
Published: 05 August 2021 in Foods
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The lentil seed coat is a waste by-product still rich in phenolic compounds, specifically condensed tannins. The effect of different solvents, as well as different processes, namely conventional solid–liquid extraction (CSLE) and ultrasound-assisted extraction (UAE), on the extraction yield of specific phenolic compound classes was studied. Four empirical two-parameter models were examined to select the one that better fit the experimental data obtained under different operating conditions. Additionally, ultra-high-pressure liquid chromatography coupled to quadrupole-time-of-flight mass spectrometry (UHPLC-ESI/QTOF-MS) was employed to profile the phenolic compounds obtained under distinct extraction conditions. In the operative conditions adopted here, the bioactive compounds yield achieved using UAE was lower than that obtained with CSLE. The kinetics of polyphenols, flavonoids, and condensed tannins extraction from the lentil seed coat were successfully fitted to the power-law models, yielding mean values of the root mean square < 5.4%, standard error of estimation < 0.53, and coefficient of determination > 0.8. In addition, the UHPLC-ESI/QTOF-MS of the lentil seed coat extracts allowed the putative recognition of nearly 500 compounds, mainly flavonoids and phenolic acids.

ACS Style

Fernanda Galgano; Roberta Tolve; Teresa Scarpa; Marisa Caruso; Luigi Lucini; Biancamaria Senizza; Nicola Condelli. Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods. Foods 2021, 10, 1810 .

AMA Style

Fernanda Galgano, Roberta Tolve, Teresa Scarpa, Marisa Caruso, Luigi Lucini, Biancamaria Senizza, Nicola Condelli. Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods. Foods. 2021; 10 (8):1810.

Chicago/Turabian Style

Fernanda Galgano; Roberta Tolve; Teresa Scarpa; Marisa Caruso; Luigi Lucini; Biancamaria Senizza; Nicola Condelli. 2021. "Extraction Kinetics of Total Polyphenols, Flavonoids, and Condensed Tannins of Lentil Seed Coat: Comparison of Solvent and Extraction Methods." Foods 10, no. 8: 1810.

Journal article
Published: 02 August 2021 in Plant Science
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Agrochemicals are commonly used in agriculture to protect crops and ensure yields. Several of them are mobile within the plant and, being perceived as xenobiotics regardless of their protective/curative roles, they induce a reprogramming of secondary metabolism linked to the detoxification processes even in the absence of phenotype symptoms. Moreover, it is well documented that plants are able to shape the microbial population at the rhizosphere and to significantly affect the processes occurring therein thanks to the root exudation of different metabolites. Here we show that plant metabolic response to foliarly-applied pesticides is much broader than what previously thought and includes diverse and compound-specific hidden processes. Among others, stress-related metabolism and phytohormones profile underwent a considerable reorganization. Moreover, a distinctive microbial rearrangement of the rhizosphere was recorded following foliar application of pesticides. Such effects have unavoidably energetic and metabolic costs for the plant paving the way to both positive and negative aspects. The understanding of these effects is crucial for an increasingly sustainable use of pesticides in agriculture.

ACS Style

Stefano Cesco; Luigi Lucini; Begona Miras-Moreno; Luigimaria Borruso; Tanja Mimmo; Youry Pii; Edoardo Puglisi; Giulia Spini; Eren Taskin; Raphael Tiziani; Maria Simona Zangrillo; Marco Trevisan. The hidden effects of agrochemicals on plant metabolism and root-associated microorganisms. Plant Science 2021, 311, 111012 .

AMA Style

Stefano Cesco, Luigi Lucini, Begona Miras-Moreno, Luigimaria Borruso, Tanja Mimmo, Youry Pii, Edoardo Puglisi, Giulia Spini, Eren Taskin, Raphael Tiziani, Maria Simona Zangrillo, Marco Trevisan. The hidden effects of agrochemicals on plant metabolism and root-associated microorganisms. Plant Science. 2021; 311 ():111012.

Chicago/Turabian Style

Stefano Cesco; Luigi Lucini; Begona Miras-Moreno; Luigimaria Borruso; Tanja Mimmo; Youry Pii; Edoardo Puglisi; Giulia Spini; Eren Taskin; Raphael Tiziani; Maria Simona Zangrillo; Marco Trevisan. 2021. "The hidden effects of agrochemicals on plant metabolism and root-associated microorganisms." Plant Science 311, no. : 111012.

Journal article
Published: 30 July 2021 in Agronomy
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Protein hydrolysates (PHs) are employed in agriculture to increase the sustainability of farming systems, with positive results on crop productivity and response against environmental stressors. Nevertheless, the molecular mechanism(s) triggered by their specific activity is not clearly understood. In this work, five PHs obtained by enzymatic hydrolysis of different vegetal protein sources were tested for their root-promoting activity on tomato cuttings. All the treatments improved both root length and number when compared to negative controls. Distinctive metabolomic signatures were highlighted in response to treatments, indicating the triggering of different molecular processes in leaf tissues of tomato cuttings. PHs differentially modulated the biosynthesis of plant stress-protectants, such as alkaloids and phenylpropanoids. Moreover, metabolites involved in phytohormone biosynthesis were significantly impacted. In this context, a clear modulation of several compounds related to auxin homeostasis was observed. In addition, the differential modulation of SlIAA2 and SlIAA9 genes, which are involved in the IAA signalling pathway, might further suggest the auxin-like activity elicited by the PHs tested. Here we provide evidence that PHs can impact plant molecular level, positively affecting root development, most likely by affecting the signalling cascades activated in leaf tissues. The biostimulant activity was sustained by PH-specific response at the molecular level, likely ascribable to their heterogeneous botanical origins. In fact, our findings did not point out a clear universal response to PHs, and specific effects are to be investigated.

ACS Style

Valentina Buffagni; Angela Ceccarelli; Youry Pii; Begoña Miras-Moreno; Youssef Rouphael; Mariateresa Cardarelli; Giuseppe Colla; Luigi Lucini. The Modulation of Auxin-Responsive Genes, Phytohormone Profile, and Metabolomic Signature in Leaves of Tomato Cuttings Is Specifically Modulated by Different Protein Hydrolysates. Agronomy 2021, 11, 1524 .

AMA Style

Valentina Buffagni, Angela Ceccarelli, Youry Pii, Begoña Miras-Moreno, Youssef Rouphael, Mariateresa Cardarelli, Giuseppe Colla, Luigi Lucini. The Modulation of Auxin-Responsive Genes, Phytohormone Profile, and Metabolomic Signature in Leaves of Tomato Cuttings Is Specifically Modulated by Different Protein Hydrolysates. Agronomy. 2021; 11 (8):1524.

Chicago/Turabian Style

Valentina Buffagni; Angela Ceccarelli; Youry Pii; Begoña Miras-Moreno; Youssef Rouphael; Mariateresa Cardarelli; Giuseppe Colla; Luigi Lucini. 2021. "The Modulation of Auxin-Responsive Genes, Phytohormone Profile, and Metabolomic Signature in Leaves of Tomato Cuttings Is Specifically Modulated by Different Protein Hydrolysates." Agronomy 11, no. 8: 1524.

Journal article
Published: 29 July 2021 in Processes
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Bellamya bengalensis muscle meat is known for ethnopharmacological benefits. The present study focuses on the identification of ACE inhibitory peptides from the proteolytic digests of muscle protein of Bellamya bengalensis and its underlying mechanism. After ultrafiltration of 120 min alcalase hydrolysates (BBPHA120) to isolate the small peptide fraction (1 × 104 A.U.). These peptides were sequenced via de novo sequencing. Based on the apparent hydrophobicity (%), the IIAPTPVPAAH peptide was selected for further analysis. The sequence was commercially synthesized by solid-phase standard Fmoc chemistry (purity 95–99.9%; by HPLC). The synthetic peptide (IC50 value 8.52 ± 0.779 µg/mL) was used to understand the thermodynamics of the inhibition by checking the binding affinity of the peptide to ACE by isothermal titration calorimetry compared with lisinopril, and the results were further substantiated by in silico site-specific molecular docking analysis. The results demonstrate that this peptide sequence (IIAPTPVPAAH) can be used as a nutraceutical with potent ACE inhibition.

ACS Style

Tanmoy Kumar Dey; Roshni Chatterjee; Rahul Shubhra Mandal; Anadi Roychoudhury; Debjyoti Paul; Souvik Roy; Mirian Pateiro; Arun K. Das; Jose M. Lorenzo; Pubali Dhar. ACE Inhibitory Peptides from Bellamya bengalensis Protein Hydrolysates: In Vitro and In Silico Molecular Assessment. Processes 2021, 9, 1316 .

AMA Style

Tanmoy Kumar Dey, Roshni Chatterjee, Rahul Shubhra Mandal, Anadi Roychoudhury, Debjyoti Paul, Souvik Roy, Mirian Pateiro, Arun K. Das, Jose M. Lorenzo, Pubali Dhar. ACE Inhibitory Peptides from Bellamya bengalensis Protein Hydrolysates: In Vitro and In Silico Molecular Assessment. Processes. 2021; 9 (8):1316.

Chicago/Turabian Style

Tanmoy Kumar Dey; Roshni Chatterjee; Rahul Shubhra Mandal; Anadi Roychoudhury; Debjyoti Paul; Souvik Roy; Mirian Pateiro; Arun K. Das; Jose M. Lorenzo; Pubali Dhar. 2021. "ACE Inhibitory Peptides from Bellamya bengalensis Protein Hydrolysates: In Vitro and In Silico Molecular Assessment." Processes 9, no. 8: 1316.

Journal article
Published: 26 July 2021 in Antioxidants
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This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca2+-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct association with decreased sulphydryl (SH) contents and tertiary structural properties. Besides that, an increase in carbonyl, surface hydrophobicity, and dityrosine contents was observed. The addition of OVA-KC significantly restricted the decline in Ca2+-ATPase and SH groups, which were further confirmed by the retarded increase in carbonyls. Furthermore, the addition of OVA-KC increased the stability of α-helix contents. Moreover, MP treated with 6% OVA-KC also improved intermolecular interaction forces linked with gelling and water holding properties of MP. Therefore, it can be concluded that OVA-KC could be used as an effective cryoprotectant in fish and related products for preservation and commercialization.

ACS Style

Noman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants 2021, 10, 1186 .

AMA Style

Noman Walayat, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo, Sajid Fiaz, Shafaqat Ali. Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage. Antioxidants. 2021; 10 (8):1186.

Chicago/Turabian Style

Noman Walayat; Xiukang Wang; Asad Nawaz; Zhongli Zhang; Abdullah Abdullah; Ibrahim Khalifa; Muhammad Hamzah Saleem; Bilal Sajid Mushtaq; Mirian Pateiro; José M. Lorenzo; Sajid Fiaz; Shafaqat Ali. 2021. "Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage." Antioxidants 10, no. 8: 1186.

Journal article
Published: 23 July 2021 in Metabolites
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In this study, an untargeted metabolomics approach based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS) was used for investigating changes in chemical profiles of cow milk considering diets based on mycotoxins-contaminated corn silages. For this purpose, 45 milk samples were classified into five clusters according to the corn silage contamination profile, namely (1) low levels of Aspergillus- and Penicillium-mycotoxins; (2) low levels of fumonisins and other Fusarium-mycotoxins; (3) high levels of Aspergillus-mycotoxins; (4) high levels of non-regulated Fusarium-mycotoxins; (5) high levels of fumonisins and their metabolites, and subsequently analyzed by UHPLC-HRMS followed by a multivariate statistical analysis (both unsupervised and supervised statistical approaches). Overall, the milk metabolomic profile highlighted potential correlations between the quality of contaminated corn silages (as part of the total mixed ration) and milk composition. Metabolomics allowed to identify 628 significant milk metabolites as affected by the five levels of corn silage contamination considered, with amino acids and peptides showing the highest metabolite set enrichment (134 compounds). Additionally, 78 metabolites were selected as the best discriminant of the prediction model built, possessing a variable importance in projection score >1.2. The average Log Fold-Change variations of the discriminant metabolites provided evidence that sphingolipids, together with purine and pyrimidine-derived metabolites were the most affected chemical classes. Also, metabolomics revealed a significant accumulation of oxidized glutathione in milk samples belonging to the silage cluster contaminated by emerging Aspergillus toxins, likely involved in the oxidative imbalance. These preliminary findings provide new insights into the potential role of milk metabolomics to provide chemical indicators of mycotoxins-contaminated corn silage feeding systems.

ACS Style

Gabriele Rocchetti; Francesca Ghilardelli; Paolo Bonini; Luigi Lucini; Francesco Masoero; Antonio Gallo. Changes of Milk Metabolomic Profiles Resulting from a Mycotoxins-Contaminated Corn Silage Intake by Dairy Cows. Metabolites 2021, 11, 475 .

AMA Style

Gabriele Rocchetti, Francesca Ghilardelli, Paolo Bonini, Luigi Lucini, Francesco Masoero, Antonio Gallo. Changes of Milk Metabolomic Profiles Resulting from a Mycotoxins-Contaminated Corn Silage Intake by Dairy Cows. Metabolites. 2021; 11 (8):475.

Chicago/Turabian Style

Gabriele Rocchetti; Francesca Ghilardelli; Paolo Bonini; Luigi Lucini; Francesco Masoero; Antonio Gallo. 2021. "Changes of Milk Metabolomic Profiles Resulting from a Mycotoxins-Contaminated Corn Silage Intake by Dairy Cows." Metabolites 11, no. 8: 475.

Review article
Published: 21 July 2021 in Trends in Food Science & Technology
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Foods are natural sources of antioxidant compounds, that are known for their role in preventing many human diseases. Although several methods to assess the antioxidant activity/capacity of foods and their bioactive components have been developed, a simple universal method has not been proposed. Since both in vitro and in vivo assays have limitations, cell-based assays are gaining plenty of attention as a more suitable middle ground between in vitro chemical assays and in vivo studies. This review highlights the need for a transition to more biologically relevant cellular assays, and explores the latest developments and applications in the field. Lastly, critical insights, new emerging perspectives and future directions are presented. The most employed cell-based assay is the Cellular Antioxidant Activity (CAA). To date, Caco-2 cells represent the most suitable model to perform CAA as well as for bioavailability studies, which in turn plays a pivotal role in determining the biological activity of food antioxidants. In this review, the most recent applications of the Caco-2 cell line in the evaluation of both CAA and bioavailability are reported. Notwithstanding, CAA and cell cultures in general, also present critical aspects that cannot be under-appreciated. In order to overcome these limitations, new cell-based approaches are emerging and further efforts will be necessary in the coming years to obtain new, robust and reliable screening tools for an ever-better prediction of the antioxidant activity/capacity of foods in vivo.

ACS Style

Erika Martinelli; Daniel Granato; Luciana Azevedo; José Eduardo Gonçalves; José M. Lorenzo; Paulo E.S. Munekata; Jesus Simal-Gandara; Francisco J. Barba; Celia Carrillo; Muhammad Shahid Riaz Rajoka; Luigi Lucini. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food. Trends in Food Science & Technology 2021, 116, 232 -243.

AMA Style

Erika Martinelli, Daniel Granato, Luciana Azevedo, José Eduardo Gonçalves, José M. Lorenzo, Paulo E.S. Munekata, Jesus Simal-Gandara, Francisco J. Barba, Celia Carrillo, Muhammad Shahid Riaz Rajoka, Luigi Lucini. Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food. Trends in Food Science & Technology. 2021; 116 ():232-243.

Chicago/Turabian Style

Erika Martinelli; Daniel Granato; Luciana Azevedo; José Eduardo Gonçalves; José M. Lorenzo; Paulo E.S. Munekata; Jesus Simal-Gandara; Francisco J. Barba; Celia Carrillo; Muhammad Shahid Riaz Rajoka; Luigi Lucini. 2021. "Current perspectives in cell-based approaches towards the definition of the antioxidant activity in food." Trends in Food Science & Technology 116, no. : 232-243.

Journal article
Published: 21 July 2021 in Foods
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Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p< 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.

ACS Style

Mostafa Gouda; Long Sheng; Rana Aadil; Yuanyuan Liu; Meihu Ma; Xiaoli Li; Yong He; Paulo Munekata; José Lorenzo. Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties. Foods 2021, 10, 1686 .

AMA Style

Mostafa Gouda, Long Sheng, Rana Aadil, Yuanyuan Liu, Meihu Ma, Xiaoli Li, Yong He, Paulo Munekata, José Lorenzo. Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties. Foods. 2021; 10 (8):1686.

Chicago/Turabian Style

Mostafa Gouda; Long Sheng; Rana Aadil; Yuanyuan Liu; Meihu Ma; Xiaoli Li; Yong He; Paulo Munekata; José Lorenzo. 2021. "Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties." Foods 10, no. 8: 1686.

Journal article
Published: 17 July 2021 in Biology
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Antlers are the only organ in the mammalian body that regenerates each year. They can reach growth rates of 1–3 cm/day in length and create more than 20 cm2/day of skin in the antler tips (their growth centers). Previous proteomic studies regarding antlers have focused on antler growth centers (tips) compared to the standard bone to detect the proteins involved in tissue growth. However, proteins of cell differentiation and regeneration will be more accurately detected considering more growing tissues. Thus, we set out to compare proteins expressed in antler tips (the highest metabolism rate and cell differentiation) vs. middle sections (moderate cell growth involving bone calcification), using ribs as controls. Samples were obtained in mid-June with antlers’ phenology corresponding to the middle of their growth period. Quantitative proteomic analysis identified 259 differentially abundant proteins mainly associated with antioxidant metabolic mechanisms, protein formation and Wnt signalling pathway, meanwhile, the mid antler section was linked to blood proteins. The high metabolic rate and subsequent risk of oxidative stress also seem to have resulted in strong antioxidant mechanisms. These results suggest that redox regulation of proteins is a key factor in the model of deer antler regeneration.

ACS Style

María López-Pedrouso; José Lorenzo; Tomás Landete-Castillejos; Louis Chonco; Francisco Pérez-Barbería; Andrés García; María-Pilar López-Garrido; Daniel Franco. SWATH-MS Quantitative Proteomic Analysis of Deer Antler from Two Regenerating and Mineralizing Sections. Biology 2021, 10, 679 .

AMA Style

María López-Pedrouso, José Lorenzo, Tomás Landete-Castillejos, Louis Chonco, Francisco Pérez-Barbería, Andrés García, María-Pilar López-Garrido, Daniel Franco. SWATH-MS Quantitative Proteomic Analysis of Deer Antler from Two Regenerating and Mineralizing Sections. Biology. 2021; 10 (7):679.

Chicago/Turabian Style

María López-Pedrouso; José Lorenzo; Tomás Landete-Castillejos; Louis Chonco; Francisco Pérez-Barbería; Andrés García; María-Pilar López-Garrido; Daniel Franco. 2021. "SWATH-MS Quantitative Proteomic Analysis of Deer Antler from Two Regenerating and Mineralizing Sections." Biology 10, no. 7: 679.

Journal article
Published: 16 July 2021 in Plants
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The quest for sustainable strategies aimed at increasing the bioactive properties of plant-based foods has grown quickly. In this work, we investigated the impact of exogenously applied phenolics, i.e., chlorogenic acid (CGA), hesperidin (HES), and their combinations (HES + CGA), on Lactuca sativa L. grown under normal- and mild-salinity conditions. To this aim, the phenolic profile, antioxidant properties, and enzyme inhibitory activity were determined. The untargeted metabolomics profiling revealed that lettuce treated with CGA under non-stressed conditions exhibited the highest total phenolic content (35.98 mg Eq./g). Lettuce samples grown under salt stress showed lower phenolic contents, except for lettuce treated with HES or HES + CGA, when comparing the same treatment between the two conditions. Furthermore, the antioxidant capacity was investigated through DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-azinobis-(3-ethylbenzothiazoline-6-sulfonate)), and FRAP (ferric reducing antioxidant power) assays, coupled with metal-chelating activity and phosphomolybdenum capacity. An exciting increase in radical scavenging capacity was observed in lettuce treated with exogenous phenolics, in both stress and non-stress conditions. The inhibitory activity of the samples was evaluated against target health-related enzymes, namely cholinesterases (acetylcholinesterase; AChE; butyryl cholinesterase; BChE), tyrosinase, α-amylase, and α-glucosidase. Lettuce treated with HES + CGA under non-stress conditions exhibited the strongest inhibition against AChE and BChE, while the same treatment under salinity conditions resulted in the highest inhibition capacity against α-amylase. Additionally, CGA under non-stress conditions exhibited the best inhibitory effect against tyrosinase. All the functional traits investigated were significantly modulated by exogenous phenolics, salinity, and their combination. In more detail, flavonoids, lignans, and stilbenes were the most affected phenolics, whereas glycosidase enzymes and tyrosinase activity were the most affected among enzyme assays. In conclusion, the exogenous application of phenolics to lettuce represents an effective and green strategy to effectively modulate the phenolic profile, antioxidant activity, and enzyme inhibitory effects in lettuce, deserving future application to produce functional plant-based foods in a sustainable way.

ACS Style

Leilei Zhang; Erika Martinelli; Biancamaria Senizza; Begoña Miras-Moreno; Evren Yildiztugay; Busra Arikan; Fevzi Elbasan; Gunes Ak; Melike Balci; Gokhan Zengin; Youssef Rouphael; Luigi Lucini. The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce. Plants 2021, 10, 1457 .

AMA Style

Leilei Zhang, Erika Martinelli, Biancamaria Senizza, Begoña Miras-Moreno, Evren Yildiztugay, Busra Arikan, Fevzi Elbasan, Gunes Ak, Melike Balci, Gokhan Zengin, Youssef Rouphael, Luigi Lucini. The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce. Plants. 2021; 10 (7):1457.

Chicago/Turabian Style

Leilei Zhang; Erika Martinelli; Biancamaria Senizza; Begoña Miras-Moreno; Evren Yildiztugay; Busra Arikan; Fevzi Elbasan; Gunes Ak; Melike Balci; Gokhan Zengin; Youssef Rouphael; Luigi Lucini. 2021. "The Combination of Mild Salinity Conditions and Exogenously Applied Phenolics Modulates Functional Traits in Lettuce." Plants 10, no. 7: 1457.

Original article
Published: 13 July 2021 in International Journal of Food Science & Technology
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During dry-cured meat processing, several reactions leads to the development of volatile organic compounds (VOCs) responsible for a typical flavour and aroma. Hence, this study aimed to access the evolution of VOCs profile in dry-cured deer loin during its manufacture at day 0, 30 and 60. For the sake of characterising the changes of VOCs, 8 chemical families (95 compounds) were identified, with the hydrocarbons (terpenes), ketones, acids and aldehydes as the most powerful descriptors for ripening period. Meanwhile, the most abundant compounds were acetoin and o-cymene. Except for ‘others’, all VOCs families steadily increased (P < 0.001) along processing and reached their content at 60 days. The main VOCs found in the present research, which derived mainly from the degradation of lipids and amino acids/proteins during ripening stage, contributed to the VOCs profile evolution. This fact agrees with the results obtained in a previous study about the lipolytic, proteolytic and oxidative changes of dry-cured deer loin during processing. Additionally to the general increase of volatiles, other specific VOCs play a vital role in the dry-cured deer loin aroma, such as 2-ketones, acetoin, alcohols (1-octanol, 1-hexanol, 1-octen-3-ol), aliphatic (pentanal, hexanal, heptanal) and branched aldehydes (butanal, 2-methyl and butanal, 3-methyl), furans, acids and esters. The content of these compounds showed a dramatic increase, which produce the typical odour of cured meat, while the terpenoids provide the VOCs derived from spices. Within these compounds, the results indicated that the ketones, aldehydes and acids chemical family could play an important role on the aroma and flavour of dry-cured deer loin. However, it is important to note that further studies should be performed evaluating the sensory characteristics and acceptability of dry-cured deer loin.

ACS Style

Marcio Vargas‐Ramella; Paulo E. S. Munekata; Mirian Pateiro; Daniel Franco; José M. Lorenzo; Rubén Domínguez. Evolution of volatile compounds during dry‐cured deer loin processing. International Journal of Food Science & Technology 2021, 1 .

AMA Style

Marcio Vargas‐Ramella, Paulo E. S. Munekata, Mirian Pateiro, Daniel Franco, José M. Lorenzo, Rubén Domínguez. Evolution of volatile compounds during dry‐cured deer loin processing. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

Marcio Vargas‐Ramella; Paulo E. S. Munekata; Mirian Pateiro; Daniel Franco; José M. Lorenzo; Rubén Domínguez. 2021. "Evolution of volatile compounds during dry‐cured deer loin processing." International Journal of Food Science & Technology , no. : 1.