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Prof. Daniel Granato
Natural Resources Institute Finland (Luke), Helsinki, Finland

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Review article
Published: 31 August 2021 in Food Control
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Antimicrobial photodynamic treatment (aPDT) is a light-based method developed for the inactivation of microorganisms. With the emergence of antifungal- and antibiotic-resistant microorganisms, aPDT has been suggested as a promising microbial control strategy. The treatment is based on a combination of visible light, a photosensitizer (PS), and molecular oxygen. Illuminating the PS with adequate light in the presence of oxygen will result in the generation of abundant reactive oxygen species (ROS), which further react with multiple targets within microbial cells and eventually cause cell death. The risk of resistance development is low due to the multi-target mode of action of aPDT. The efficiency of aPDT for microbial inactivation on foods can be affected by several factors such as type and characteristics of the PS, light source, food surface geometry, environmental aspects, and microbial characteristics. Although still a concept, the application of aPDT has gained rapid acceptance in many different agri-food products and associated processes, including food production, industrial processing, storage, distribution, and retail. Most of the in vitro aPDT studies have provided evidence of significant antimicrobial effects, including cases in which viability was reduced up to eight orders of magnitude. Strong antimicrobial performance of aPDT was also reported for studies involving variable food matrices, including fruit and vegetables, meat products, and milk. This review provides up-to-date information on advances in the application of aPDT in the agri-food sector, including suitable photosensitizers, sources of light, microbial inactivation efficiency, the role of food matrix composition, potentiation effects, inactivation mechanisms, and potential or prospective applications in the food industry and in other areas of agriculture. Even though the field of aPDT is advancing rapidly, future research should aim at some topics, including (1) the complete analysis of the effects of the treatment on food matrices, (2) the inactivation of currently-neglected food spoilage microorganisms, and (3) comprehensive field evaluation of aPDT for the control of plant diseases, all of which are necessary in order for the treatment to find widespread use in the agri-food sector.

ACS Style

Leonardo Do Prado-Silva; Guilherme T.P. Brancini; Gilberto Ú.L. Braga; Xinyu Liao; Tian Ding; Anderson S. Sant’Ana. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review. Food Control 2021, 108527 .

AMA Style

Leonardo Do Prado-Silva, Guilherme T.P. Brancini, Gilberto Ú.L. Braga, Xinyu Liao, Tian Ding, Anderson S. Sant’Ana. Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review. Food Control. 2021; ():108527.

Chicago/Turabian Style

Leonardo Do Prado-Silva; Guilherme T.P. Brancini; Gilberto Ú.L. Braga; Xinyu Liao; Tian Ding; Anderson S. Sant’Ana. 2021. "Antimicrobial photodynamic treatment (aPDT) as an innovative technology to control spoilage and pathogenic microorganisms in agri-food products: An updated review." Food Control , no. : 108527.

Journal article
Published: 08 August 2021 in Food Chemistry
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Hydroxycinnamoyl quinic acids are important phenolic acids in tea, particularly fermented teas. However, there have been fewer studies that have confirmed their taste properties. The aim of this study was to investigate the astringent compounds in Keemun congou black tea (KBT) using a combination of mass spectrometry, turbidity analysis, and sensory evaluation. Turbidity analysis determined that p-coumaroylquinic acids were the astringent contributing compounds in KBT. Moreover, the separated compound D16 was identified as trans-4-O-p-coumaroylquinic acid (trans-4-O-pCoQA) by nuclear magnetic resonance spectroscopy and first confirmed to be the astringent contributing compound in KBT by sensory evaluation. Its astringent threshold concentration was tested to be 38 µM. The trans-4-O-pCoQA content in eight KBT samples of various grades ranged from 40.20 ± 0.15 ~ 65.53 ± 0.22 µM. Turbidity analysis combined with sensory evaluation could be a powerful tool for identifying critical compounds responsible for the astringent taste.

ACS Style

Mingchun Wen; Zisheng Han; Yuqing Cui; Chi-Tang Ho; Xiaochun Wan; Liang Zhang. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry 2021, 368, 130803 .

AMA Style

Mingchun Wen, Zisheng Han, Yuqing Cui, Chi-Tang Ho, Xiaochun Wan, Liang Zhang. Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation. Food Chemistry. 2021; 368 ():130803.

Chicago/Turabian Style

Mingchun Wen; Zisheng Han; Yuqing Cui; Chi-Tang Ho; Xiaochun Wan; Liang Zhang. 2021. "Identification of 4-O-p-coumaroylquinic acid as astringent compound of Keemun black tea by efficient integrated approaches of mass spectrometry, turbidity analysis and sensory evaluation." Food Chemistry 368, no. : 130803.

Research article
Published: 27 July 2021 in Journal of Agricultural and Food Chemistry
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Glycated proteins are the main source of dietary advanced glycation end products (AGEs). Glycated proteins are enzymatically hydrolyzed in the gastrointestinal tract, which releases more absorbable and smaller potentially harmful AGEs. This study investigated the inhibitory effect of catechin on AGE release from glycated bovine serum albumin (G-BSA) during gastrointestinal digestion. Catechin inhibited AGE release during gastrointestinal digestion, especially in the gastric digestion stage. Additionally, catechin altered these peptides in the small intestine by reducing G-BSA digestibility. The proposed mechanism involves interactions between catechin and G-BSA/digestive enzymes, inhibiting digestive enzyme activity and changing the conformation of G-BSA. Catechin reduced G-BSA β-sheet content and protected the helical conformation. Moreover, catechin enhanced the antioxidant capacity of G-BSA, which could attenuate postprandial oxidative stress in the gastrointestinal tract caused by the release of AGEs. This study improves our understanding of the nutritional and health effects of catechin on dietary AGEs during gastrointestinal digestion.

ACS Style

Qian Wu; Yu Ouyang; Yingfei Kong; Yaoyao Min; Juan Xiao; Shuyi Li; Mengzhou Zhou; Nianjie Feng; Liang Zhang. Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro. Journal of Agricultural and Food Chemistry 2021, 69, 8807 -8818.

AMA Style

Qian Wu, Yu Ouyang, Yingfei Kong, Yaoyao Min, Juan Xiao, Shuyi Li, Mengzhou Zhou, Nianjie Feng, Liang Zhang. Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro. Journal of Agricultural and Food Chemistry. 2021; 69 (31):8807-8818.

Chicago/Turabian Style

Qian Wu; Yu Ouyang; Yingfei Kong; Yaoyao Min; Juan Xiao; Shuyi Li; Mengzhou Zhou; Nianjie Feng; Liang Zhang. 2021. "Catechin Inhibits the Release of Advanced Glycation End Products during Glycated Bovine Serum Albumin Digestion and Corresponding Mechanisms In Vitro." Journal of Agricultural and Food Chemistry 69, no. 31: 8807-8818.

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: 20 July 2021 in Food Microbiology
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This study aimed to evaluate technological (acidification, proteolysis, lipolysis, resistance to low pH, NaCl, and bile salts) and biopreservation (antimicrobial activity against foodborne pathogens) features of 1002 LAB by high throughput screening (HTS) methods. The LAB was isolated from 11 types of Brazilian artisanal cheeses (BAC) marketed in the main 5 producing regions. Remarkable intra-species variability in acidification rates have been found, which was most pronounced between isolates from Mina's artisanal cheeses, Caipira and Coalho cheeses. Lacticaseibacillus paracasei and Levilactobacillus brevis showed the fastest acidification rate; however, all isolates showed slower acidification rates than a lactococcal control strain (4.3 × lower). When testing inhibitory effects, > 75% of LAB isolates could inhibit the growth of Staphylococcus aureus ATCC 19095 and Listeria monocytogenes ATCC 7644. Two of these isolates, identified as Lactiplantibacillus plantarum and Lentilactobacillus buchneri, the sterile and neutral supernatants alone, were sufficient to inhibit L. monocytogenes growth. Principal component analysis (PCA) allowed the identification of functional groups based on proteolytic and lipolytic activity, osmotic stress resistance, and inhibition of L. monocytogenes. The type of cheese the isolates were recovered from influenced properties such as anti-listerial compounds and lipolytic enzyme production. The use of HTS and multivariate statistics allowed insights into a diverse set of LAB technological and biopreservation properties. These findings allow a profound knowledge of the heterogeneity of a large set of isolates, which can be further used to design starter cultures with varied and combined properties, such as biopreservation and technological features. Besides that, HTS makes it possible to analyze a vast panel of LAB strains, reducing costs and time within laboratory analysis, while avoiding the loss of information once all LAB are tested at the same time (differently from the traditional labor-intensive approach, in which a few numbers of strains is tested per time).

ACS Style

Larissa P. Margalho; Bruna A. Kamimura; Ramon P. Brexó; Verônica O. Alvarenga; Alp Sabri Cebeci; Patrick W.M. Janssen; Annereinou Dijkstra; Marjo J.C. Starrenburg; Reshtrie S. Sheombarsing; Adriano G. Cruz; Wynand Alkema; Herwig Bachmann; Anderson S. Sant’Ana. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Food Microbiology 2021, 100, 103872 .

AMA Style

Larissa P. Margalho, Bruna A. Kamimura, Ramon P. Brexó, Verônica O. Alvarenga, Alp Sabri Cebeci, Patrick W.M. Janssen, Annereinou Dijkstra, Marjo J.C. Starrenburg, Reshtrie S. Sheombarsing, Adriano G. Cruz, Wynand Alkema, Herwig Bachmann, Anderson S. Sant’Ana. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Food Microbiology. 2021; 100 ():103872.

Chicago/Turabian Style

Larissa P. Margalho; Bruna A. Kamimura; Ramon P. Brexó; Verônica O. Alvarenga; Alp Sabri Cebeci; Patrick W.M. Janssen; Annereinou Dijkstra; Marjo J.C. Starrenburg; Reshtrie S. Sheombarsing; Adriano G. Cruz; Wynand Alkema; Herwig Bachmann; Anderson S. Sant’Ana. 2021. "High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses." Food Microbiology 100, no. : 103872.

Journal article
Published: 10 July 2021 in Food Chemistry
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Plant cell cultures from cloudberry (CL), lingonberry (LI), stone berry (ST), arctic bramble (AB), and strawberry (SB) were studied in terms of their polyphenol and carotenoid composition, antioxidant activity, antihemolytic activity and cytotoxicity effects on cancerous cells. High-resolution mass spectrometry data showed that LI, presented the highest antioxidant activity, contained the highest contents of flavones, phenolic acids, lignans, and total carotenoids, while CL, ST and SB presented the opposite behavior. AB and SB presented the lowest FRAP and CUPRAC values, while AB and CL presented the lowest reducing power. SB presented the lowest antioxidant activity measured by single electron transfer assays and the lowest content of lignans, phenolic acids, and flavones. CL and LI decreased the viability of in vitro mammary gland adenocarcinoma while only LI decreased the viability of in vitro lung carcinoma and showed protective effects of human erythrocytes against mechanical hemolysis.

ACS Style

Heiko Rischer; Liisa Nohynek; Riitta Puupponen-Pimiä; Joselin Aguiar; Gabriele Rocchetti; Luigi Lucini; José S. Câmara; Thiago Mendanha Cruz; Mariza Boscacci Marques; Daniel Granato. Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments. Food Chemistry 2021, 366, 130571 .

AMA Style

Heiko Rischer, Liisa Nohynek, Riitta Puupponen-Pimiä, Joselin Aguiar, Gabriele Rocchetti, Luigi Lucini, José S. Câmara, Thiago Mendanha Cruz, Mariza Boscacci Marques, Daniel Granato. Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments. Food Chemistry. 2021; 366 ():130571.

Chicago/Turabian Style

Heiko Rischer; Liisa Nohynek; Riitta Puupponen-Pimiä; Joselin Aguiar; Gabriele Rocchetti; Luigi Lucini; José S. Câmara; Thiago Mendanha Cruz; Mariza Boscacci Marques; Daniel Granato. 2021. "Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments." Food Chemistry 366, no. : 130571.

Review article
Published: 06 July 2021 in Current Opinion in Food Science
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In December 2017, the world was following a news story about a Salmonella enterica outbreak linked to infant formula produced in France. The outbreak resulted in a massive recall and destruction of more than 12 million infant formula packages, shook consumer’s confidence, and raised the question about processing practices. In addition to Salmonella, other pathogens are found in milk powder and among them Cronobacter sakazakii is known to provoke several cases of neonate infection every year. The microbial safety of milk powder has a central importance in public health due to its role in numerous other food industries and its use to make infant formulas. Salmonella and Cronobacter are frequently associated with outbreaks involving powdered infant formula and milk powder-based products. Nevertheless, to date, their ability to survive desiccation and spray-drying is more and more understood but not fully elucidated and needs further investigation. This review presents recent information regarding milk powder’s food safety and powdered infant formula and how spray-drying can impact microbial inactivation in these foods.

ACS Style

Emilie Lang; Anderson S Sant’Ana. Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation? Current Opinion in Food Science 2021, 42, 195 -202.

AMA Style

Emilie Lang, Anderson S Sant’Ana. Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation? Current Opinion in Food Science. 2021; 42 ():195-202.

Chicago/Turabian Style

Emilie Lang; Anderson S Sant’Ana. 2021. "Microbial contaminants in powdered infant formula: what is the impact of spray-drying on microbial inactivation?" Current Opinion in Food Science 42, no. : 195-202.

Journal article
Published: 03 July 2021 in Food Research International
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Monosaccharides of Keemun black tea were quantitatively determined by high performance liquid chromatography coupled with 3-methyl-1-phenyl-2-pyrazolin-5-one (PMP) pre-column derivatization. The methodology of developed analytical method was established with good linearity, recovery, repeatability and precision. The quantitative results showed that D-mannose, D-glucuronic acid, D-glucose, D-galactose and L-arabinose were detected in Keemun black tea samples. D-glucose was the predominant monosaccharide in black tea, and its concentration was continuously increased from fresh tea leaves to fermentation, but after drying its concentration was significantly decreased. Meanwhile, theaflavins’ concentrations were obviously decreased after drying. When theaflavins were heated with D-glucose, the loss of theaflavins was increased. Correspondingly, theaflavins also prevented the caramelization of D-glucose and restored the loss of D-glucose during heating. Through the liquid chromatography/electrospray tandem mass spectrometry some theaflavins glucose adducts were identified.

ACS Style

Mingchun Wen; Yuqing Cui; Cai-Xia Dong; Liang Zhang. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International 2021, 148, 110588 .

AMA Style

Mingchun Wen, Yuqing Cui, Cai-Xia Dong, Liang Zhang. Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing. Food Research International. 2021; 148 ():110588.

Chicago/Turabian Style

Mingchun Wen; Yuqing Cui; Cai-Xia Dong; Liang Zhang. 2021. "Quantitative changes in monosaccharides of Keemun black tea and qualitative analysis of theaflavins-glucose adducts during processing." Food Research International 148, no. : 110588.

Journal article
Published: 02 July 2021 in Molecules
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The aim of this study was to compare the influence of the extraction method, chemical composition, antimicrobial effects, antioxidant activity, and cytotoxicity on human cells of the non-polar extracts of grape (Vitis labrusca) and blackberry (Rubus fruticosus) seeds. The Soxhlet (Sox), Bligh–Dyer (BD), and ultrasound (US) methods were used for extractions. For blackberry non-polar seed extract, extraction via the BD method showed the highest mean values of total phenolic content (TPC), expressed in milligrams of gallic acid equivalent per 100 mL of non-polar seed extracts (102.37 mg GAE/100 mL), and higher antioxidant activity in relation to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical, expressed in milligrams of gallic acid equivalent per 100 mL of non-polar seed extracts (11.50 mg AAE/100 mL), if compared with the Sox and US extractions. Similar results were obtained for the non-polar grape seed extracts, where BD extraction obtained the highest values for TPC (28.61 mg GAE/100 mL) and DPPH (35.36 mg AAE/100 mL). The type of extraction method had an impact on the composition of fatty acids. Only the non-polar blackberry and grape seed extracts obtained via the Sox method showed some in vitro inhibitory effect against Escherichia coli (IAL 2064) and Staphylococcus aureus (ATCC 13565). Regardless of the extraction method used, the non-polar blackberry and grape seed extracts did not decrease the cell viability (IC50 >1000 µg/mL) of cancer and normal cell lines, thus indicating the relative safety of the extracts. All the seed extracts decreased the generation of reactive oxygen species in the cell lines. Blackberry and grape seed lipid fractions can be utilized as antioxidants, and the extraction methods used cause significant changes in relation to their bioactivity and chemical composition.

ACS Style

Tufy Junior; Cristiane de Moura; Mariana Do Carmo; Luciana Azevedo; Luis Esmerino; Rosangela Tardivo; Petri Kilpeläinen; Daniel Granato. Chemical Composition, Antioxidant, Antimicrobial and Cytotoxic/Cytoprotective Activity of Non-Polar Extracts of Grape (Vitis labrusca cv. Bordeaux) and Blackberry (Rubus fruticosus) Seeds. Molecules 2021, 26, 4057 .

AMA Style

Tufy Junior, Cristiane de Moura, Mariana Do Carmo, Luciana Azevedo, Luis Esmerino, Rosangela Tardivo, Petri Kilpeläinen, Daniel Granato. Chemical Composition, Antioxidant, Antimicrobial and Cytotoxic/Cytoprotective Activity of Non-Polar Extracts of Grape (Vitis labrusca cv. Bordeaux) and Blackberry (Rubus fruticosus) Seeds. Molecules. 2021; 26 (13):4057.

Chicago/Turabian Style

Tufy Junior; Cristiane de Moura; Mariana Do Carmo; Luciana Azevedo; Luis Esmerino; Rosangela Tardivo; Petri Kilpeläinen; Daniel Granato. 2021. "Chemical Composition, Antioxidant, Antimicrobial and Cytotoxic/Cytoprotective Activity of Non-Polar Extracts of Grape (Vitis labrusca cv. Bordeaux) and Blackberry (Rubus fruticosus) Seeds." Molecules 26, no. 13: 4057.

Review article
Published: 18 June 2021 in Current Opinion in Food Science
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Studies have revealed more positive effects of berries' components over the years, representing a growing trend in their consumption. Phenolic compounds, such as anthocyanins, flavonols, and phenolic acids occur in different concentrations depending on the berry type. Significant trends to exploit the beneficial compounds were collected, with mostly novel and environmentally friendly techniques, such as ultrasound, microwave, and high-pressure technologies. Abundant phenolic compounds present in different berries (raspberry, blueberry, goji berry, blackcurrant, strawberry, cranberry, and blackberry) were summarized based on up-to-date information and their beneficial health effects. The antioxidant, anti-inflammatory, antihypertensive, and antihyperglycemic activities in vitro and in vivo were comprehensively reviewed. Recent studies allied to in vivo results and positive findings to reduce oxidative stress, for example, support that berries and their functional products represent a prominent economic potential to maintain human health and function.

ACS Style

Nora Pap; Marina Fidelis; Luciana Azevedo; Carmo Mariana Araújo Vieira Do; Dongxu Wang; Andrei Mocan; Eliene Penha Rodrigues Pereira; Douglas Xavier-Santos; Anderson S Sant’Ana; Baoru Yang; Daniel Granato. Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Current Opinion in Food Science 2021, 1 .

AMA Style

Nora Pap, Marina Fidelis, Luciana Azevedo, Carmo Mariana Araújo Vieira Do, Dongxu Wang, Andrei Mocan, Eliene Penha Rodrigues Pereira, Douglas Xavier-Santos, Anderson S Sant’Ana, Baoru Yang, Daniel Granato. Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects. Current Opinion in Food Science. 2021; ():1.

Chicago/Turabian Style

Nora Pap; Marina Fidelis; Luciana Azevedo; Carmo Mariana Araújo Vieira Do; Dongxu Wang; Andrei Mocan; Eliene Penha Rodrigues Pereira; Douglas Xavier-Santos; Anderson S Sant’Ana; Baoru Yang; Daniel Granato. 2021. "Berry polyphenols and human health: evidence of antioxidant, anti-inflammatory, microbiota modulation, and cell-protecting effects." Current Opinion in Food Science , no. : 1.

Review article
Published: 17 June 2021 in Current Opinion in Food Science
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Emerging technologies are being constantly improved, giving rise to new processes capable of promoting greater nutritional preservation and improved technological characteristics, in addition to the benefits related to energy efficiency. Ultrasound treatment has stood out among the non-thermal technologies, due to several benefits related to microstructural changes and microbial inactivation. The study of this technology is particularly important in dairy products, which represent one of the most important segments of the food industry and have a wide range of products developed from different processes. It has been shown that depending on the applied ultrasound treatment intensity (combination of frequency, power, processing time and sample volume) and the resulted temperature, the treatment may exert opposite effects on the food products, such as inactivation/stimulation of microorganisms and enzymes. Therefore, the purpose of this review was to contextualize the different applications and mechanism of action of ultrasound in milk and dairy products, approaching the technological benefits from the microbiological point of view.

ACS Style

Jonas T Guimarães; Hugo Scudino; Gustavo Lpa Ramos; Gabriella Ar Oliveira; Larissa P Margalho; Leonardo Eo Costa; Mônica Q Freitas; Maria Carmela Kh Duarte; Anderson S Sant'Ana; Adriano G Cruz. Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. Current Opinion in Food Science 2021, 42, 140 -147.

AMA Style

Jonas T Guimarães, Hugo Scudino, Gustavo Lpa Ramos, Gabriella Ar Oliveira, Larissa P Margalho, Leonardo Eo Costa, Mônica Q Freitas, Maria Carmela Kh Duarte, Anderson S Sant'Ana, Adriano G Cruz. Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products. Current Opinion in Food Science. 2021; 42 ():140-147.

Chicago/Turabian Style

Jonas T Guimarães; Hugo Scudino; Gustavo Lpa Ramos; Gabriella Ar Oliveira; Larissa P Margalho; Leonardo Eo Costa; Mônica Q Freitas; Maria Carmela Kh Duarte; Anderson S Sant'Ana; Adriano G Cruz. 2021. "Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products." Current Opinion in Food Science 42, no. : 140-147.

Journal article
Published: 28 May 2021 in Food and Chemical Toxicology
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Since dietary factors are thought to be responsible for high colon cancer risk, we investigated the chemopreventive effect of jabuticaba seed extract (LJE) by administering yogurt with or without LJE against 1,2 dimethyl hydrazine (DMH)-induced colon carcinogenesis in rats. Results showed that LJE contained a total phenolic content of 57.16 g/100 g of seed extract in which 7.67 and 10.09 g/100 g represented total flavonoids and ellagitannins, respectively. LJE protected DNA and human LDL against induced in vitro oxidation, which was associated with the ellagitannin content and with the free-radical scavenging and reducing capacities. LJE alone had a non-clastogenicity/aneugenicity property, but in combination with cisplatin, it enhanced the chromosome aberrations in cancer cells. In colon cancer-induced rats, yogurt with or without LJE caused a reduction in pro-inflammatory parameters, decreased the RNA expression of antiapoptotic cytokines and increased the expression of proapoptotic cytokines. Moreover, LJE attenuated colon cancer initiation and progression by decreasing aberrant crypt foci and LJE recovered the gut microbiome. Together, this evidence suggests that LJE provides chemopreventive protection against colon cancer development by reducing inflammation and increasing proapoptotic pathways.

ACS Style

Mariana Araújo Vieira Do Carmo; Marina Fidelis; Pollyanna Francielli de Oliveira; Lais Quellen Feitoza; Marcos José Marques; Eric Batista Ferreira; Won Young Oh; Fereidoon Shahidi; Jarkko Hellström; Leonardo Augusto Almeida; Rômulo Dias Novaes; Daniel Granato; Luciana Azevedo. Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1,2 dimethyl hydrazine-induced colon carcinogenesis. Food and Chemical Toxicology 2021, 154, 112287 .

AMA Style

Mariana Araújo Vieira Do Carmo, Marina Fidelis, Pollyanna Francielli de Oliveira, Lais Quellen Feitoza, Marcos José Marques, Eric Batista Ferreira, Won Young Oh, Fereidoon Shahidi, Jarkko Hellström, Leonardo Augusto Almeida, Rômulo Dias Novaes, Daniel Granato, Luciana Azevedo. Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1,2 dimethyl hydrazine-induced colon carcinogenesis. Food and Chemical Toxicology. 2021; 154 ():112287.

Chicago/Turabian Style

Mariana Araújo Vieira Do Carmo; Marina Fidelis; Pollyanna Francielli de Oliveira; Lais Quellen Feitoza; Marcos José Marques; Eric Batista Ferreira; Won Young Oh; Fereidoon Shahidi; Jarkko Hellström; Leonardo Augusto Almeida; Rômulo Dias Novaes; Daniel Granato; Luciana Azevedo. 2021. "Ellagitannins from jabuticaba (Myrciaria jaboticaba) seeds attenuated inflammation, oxidative stress, aberrant crypt foci, and modulated gut microbiota in rats with 1,2 dimethyl hydrazine-induced colon carcinogenesis." Food and Chemical Toxicology 154, no. : 112287.

Journal article
Published: 24 May 2021 in Food and Chemical Toxicology
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Aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), Scots pine bark (SP), and sea buckthorn leaves (SB) were obtained using maceration and pressurized hot water and tested for their bioactivities. Maceration provided the extraction of higher dry matter contents, including total phenolics (TPC), anthocyanins, and condensed tannins, which also impacted higher antioxidant activity. NS and SB extracts presented the highest mean values of TPC and antioxidant activity. Individually, NS extract presented high contents of proanthocyanidins, resveratrol, and some phenolic acids. In contrast, SB contained a high concentration of ellagitannins, ellagic acid, and quercetin, explaining the antioxidant activity and antibacterial effects. SP and BC extracts had the lowest TPC and antioxidant activity. However, BC had strong antiviral efficacy, whereas SP can be considered a potential ingredient to inhibit α-amylase. Except for BC, the other extracts decreased reactive oxygen species (ROS) generation in HCT8 and A549 cells. Extracts did not inhibit the production of TNF-alpha in lipopolysaccharide-stimulated THP-1 macrophages but inhibited the ROS generation during the THP-1 cell respiratory burst. The recovery of antioxidant compounds from these by-products is incentivized for high value-added applications.

ACS Style

Nora Pap; Dhanik Reshamwala; Risto Korpinen; Petri Kilpeläinen; Marina Fidelis; Marianna M. Furtado; Anderson S. Sant’Ana; Mingchun Wen; Liang Zhang; Jarkko Hellström; Pertti Marnilla; Pirjo Mattila; Tytti Sarjala; Baoru Yang; Amanda Dos Santos Lima; Luciana Azevedo; Varpu Marjomäki; Daniel Granato. Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach. Food and Chemical Toxicology 2021, 153, 112284 .

AMA Style

Nora Pap, Dhanik Reshamwala, Risto Korpinen, Petri Kilpeläinen, Marina Fidelis, Marianna M. Furtado, Anderson S. Sant’Ana, Mingchun Wen, Liang Zhang, Jarkko Hellström, Pertti Marnilla, Pirjo Mattila, Tytti Sarjala, Baoru Yang, Amanda Dos Santos Lima, Luciana Azevedo, Varpu Marjomäki, Daniel Granato. Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach. Food and Chemical Toxicology. 2021; 153 ():112284.

Chicago/Turabian Style

Nora Pap; Dhanik Reshamwala; Risto Korpinen; Petri Kilpeläinen; Marina Fidelis; Marianna M. Furtado; Anderson S. Sant’Ana; Mingchun Wen; Liang Zhang; Jarkko Hellström; Pertti Marnilla; Pirjo Mattila; Tytti Sarjala; Baoru Yang; Amanda Dos Santos Lima; Luciana Azevedo; Varpu Marjomäki; Daniel Granato. 2021. "Toxicological and bioactivity evaluation of blackcurrant press cake, sea buckthorn leaves and bark from Scots pine and Norway spruce extracts under a green integrated approach." Food and Chemical Toxicology 153, no. : 112284.

Full paper
Published: 18 May 2021 in Chemistry & Biodiversity
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Calendula suffruticosa subsp. algarbiensis (Boiss.) Nyman is very common on the Portuguese coast, but it has only recently begun to be studied chemically and belongs to a genus of difficult taxonomic classification. To improve the knowledge on the chemical variability of this taxon and evaluate the possible use of this tool for taxonomical purposes, the aim of this work was to determine the extent of chemical variation between individuals collected in the same geographic region, and to compare with samples mixing fragments of several individuals each (populations) from different local environments. Overall, hexane extract analysis by GC/MS allowed to identify 42 compounds, eight fatty acids, 24 terpenoids, three alcohols, five alkanes, and two pollutants. Greater chemical differences were found between individuals, grown in the same region, than were found between population samples from different regions. Additionally, 25 phytochemicals were identified for this taxon for the first time and may be used for taxonomic classification, even to distinguish between subspecies of C. suffruticosa. Furthermore, plants collected near urban areas accumulated pollutants, indicating the importance of controlling local environmental conditions when C. suffruticosa cultivation is for human consumption.

ACS Style

Silvana Ohse; Mariza B. Marques; Paulo C. Silveira; Mónica S. G. A. Válega; Daniel Granato; Artur M. S. Silva; Diana C. G. A. Pinto. Inter‐Individual versus Inter‐Population Variability of Calendula suffruticosa subsp. algarbiensis Hexane Extracts. Chemistry & Biodiversity 2021, 1 .

AMA Style

Silvana Ohse, Mariza B. Marques, Paulo C. Silveira, Mónica S. G. A. Válega, Daniel Granato, Artur M. S. Silva, Diana C. G. A. Pinto. Inter‐Individual versus Inter‐Population Variability of Calendula suffruticosa subsp. algarbiensis Hexane Extracts. Chemistry & Biodiversity. 2021; ():1.

Chicago/Turabian Style

Silvana Ohse; Mariza B. Marques; Paulo C. Silveira; Mónica S. G. A. Válega; Daniel Granato; Artur M. S. Silva; Diana C. G. A. Pinto. 2021. "Inter‐Individual versus Inter‐Population Variability of Calendula suffruticosa subsp. algarbiensis Hexane Extracts." Chemistry & Biodiversity , no. : 1.

Journal article
Published: 08 May 2021 in Journal of Food Composition and Analysis
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A broad survey on fatty acid profile and gross composition of different types of Brazilian artisanal cheeses (BAC; n = 402) produced in North, South, Northeast, Central-West, and Southeast regions of the country was performed. Results suggested that cheeses from North and Northeast regions have a different gross composition and fatty acid profile than the cheeses produced in the other regions. Butter cheese presented a higher fat content and a lower polyunsaturated fatty acid (PUFA) level, with a higher atherogenic index (AI). Marajó cheese presented lower ash and protein content and higher fat content and monounsaturated fatty acid (MUFA) level, with consequent lower AI and thrombogenic index (TI) and higher desired fatty acid (DFA). Linear Discriminant Analysis (LDA) proportionated the cheeses' good discrimination based on geographical origin and free fatty acid composition.

ACS Style

Larissa P. Margalho; Bruna A. Kamimura; Tatiana C. Pimentel; Celso F. Balthazar; Jasmim V.A. Araujo; Ramon Silva; Carlos A. Conte-Junior; Renata S.L. Raices; Adriano G. Cruz; Anderson S. Sant’Ana. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. Journal of Food Composition and Analysis 2021, 101, 103955 .

AMA Style

Larissa P. Margalho, Bruna A. Kamimura, Tatiana C. Pimentel, Celso F. Balthazar, Jasmim V.A. Araujo, Ramon Silva, Carlos A. Conte-Junior, Renata S.L. Raices, Adriano G. Cruz, Anderson S. Sant’Ana. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. Journal of Food Composition and Analysis. 2021; 101 ():103955.

Chicago/Turabian Style

Larissa P. Margalho; Bruna A. Kamimura; Tatiana C. Pimentel; Celso F. Balthazar; Jasmim V.A. Araujo; Ramon Silva; Carlos A. Conte-Junior; Renata S.L. Raices; Adriano G. Cruz; Anderson S. Sant’Ana. 2021. "A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses." Journal of Food Composition and Analysis 101, no. : 103955.

Journal article
Published: 25 April 2021 in Research, Society and Development
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Alimentos tipo snacks obtidos por extrusão podem ser adicionados de subprodutos agroindustriais, alternativa de baixo custo para incrementar o valor nutricional, e Spirulina platensis (SP) fonte de proteínas e antioxidantes. Neste estudo foram desenvolvidos snacks, usando delineamento experimental 2² onde se testou as variáveis SP (S. platensis) - 2,5 a 7,5 g.100 g-1 e umidade de alimentação (U) - 18 a 26 g.100 g-1. As formulações continham farinha de arroz (Oryza sativa L.) (72,5 a 77,5 g.100 g-1) e 20 g.100 g-1 da mistura de farinha de subprodutos de laranja (FL) (Citrus sinensis L. Osbeck) e de palmito pupunha (FP) (Bactris gasipaes) (1:1). Os snacks foram avaliados quanto aos parâmetros nutricionais, tecnológicos e sensoriais. Verificou-se que a SP aumentou o teor de proteínas e antioxidante das formulações. Quando comparados a um produto comercial similar, os snacks continham de 15-48 % mais proteínas, e 320-380 % a mais de fibras alimentares. O aumento de SP, elevou em mais de 1000% a atividade antioxidante dos snacks. Nas condições testadas a densidade aparente foi diretamente proporcional à U, enquanto, dureza e crocância foram inversamente proporcionais. No entanto, as variáveis SP e U não interferiram nos índices de expansão, solubilidade em água, absorção de água e absorção de óleo. As maiores aceitações sensoriais, de 72 e 73%, ocorreram em condição de maior incorporação de SP. Assim, mostrou-se a possibilidade de elaboração de snacks sem glúten com valor nutricional superior aos similares comercializados, para consumidores atentos à dieta mais saudável, além de alternativa de aproveitamento de subprodutos.

ACS Style

Grasieli Beloni de Melo; Crislaine Vieira Farago; Graziela Bragueto Escher; Daniel Granato; Beatriz Cervejeira Bolanho; Eliane Dalva Godoy Danesi. Snack extrusado a base de arroz com Spirulina platensis e farinha mista de subprodutos de laranja e palmito pupunha. Research, Society and Development 2021, 10, 1 .

AMA Style

Grasieli Beloni de Melo, Crislaine Vieira Farago, Graziela Bragueto Escher, Daniel Granato, Beatriz Cervejeira Bolanho, Eliane Dalva Godoy Danesi. Snack extrusado a base de arroz com Spirulina platensis e farinha mista de subprodutos de laranja e palmito pupunha. Research, Society and Development. 2021; 10 (5):1.

Chicago/Turabian Style

Grasieli Beloni de Melo; Crislaine Vieira Farago; Graziela Bragueto Escher; Daniel Granato; Beatriz Cervejeira Bolanho; Eliane Dalva Godoy Danesi. 2021. "Snack extrusado a base de arroz com Spirulina platensis e farinha mista de subprodutos de laranja e palmito pupunha." Research, Society and Development 10, no. 5: 1.

Journal article
Published: 25 April 2021 in Research, Society and Development
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Em face da crescente incidência de diabetes se faz necessário desenvolver alimentos práticos que contenham menos carboidratos disponíveis e/ou nutrientes que apresentem efeito positivo sobre a glicemia pós prandial. O objetivo deste trabalho foi avaliar a viabilidade do bagaço de malte (BSG) em diferentes proporções e granulometrias, e a adição de Spirulina platensis na elaboração de barras de cereais com maçã desidratada. Através da análise da composição proximal, propriedades físicas e sensoriais, verificou-se que a adição de BSG (1.44 e 1.09 mm) proporcionou aumento na concentração de fibras alimentares totais, proteínas e cinzas nas barras de cereais. O índice de aceitabilidade foi superior a 70% para as formulações que continham maior percentual de maçã desidratada. Na sequência, foram avaliadas a atividade antioxidante in vitro, a resposta glicêmica (RG), o índice glicêmico (IG) e carga glicêmica (CG) in vivo de barras de cereais com bagaço de malte e maçã desidratada (G), barras de cereais com S. platensis (SP) comparando com barra de cereal comercial (BC). A SP apresentou maior conteúdo de compostos fenólicos (124,28 ± 10,67 mg GAE/ 100 g), além de 22.47±0.39 g/ 100gde fibras alimentares que auxiliaram na redução da resposta glicêmica.

ACS Style

Crislaine Vieira Farago; Grasiele Beloni de Melo; Graziela Bragueto Escher; Márcia Viviane Marcon; Daniel Granato; Eliane Dalva Godoy Danesi. Barras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmico. Research, Society and Development 2021, 10, 1 .

AMA Style

Crislaine Vieira Farago, Grasiele Beloni de Melo, Graziela Bragueto Escher, Márcia Viviane Marcon, Daniel Granato, Eliane Dalva Godoy Danesi. Barras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmico. Research, Society and Development. 2021; 10 (5):1.

Chicago/Turabian Style

Crislaine Vieira Farago; Grasiele Beloni de Melo; Graziela Bragueto Escher; Márcia Viviane Marcon; Daniel Granato; Eliane Dalva Godoy Danesi. 2021. "Barras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmico." Research, Society and Development 10, no. 5: 1.

Research article
Published: 05 April 2021 in International Journal of Food Sciences and Nutrition
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This study investigated the effects of feeding paraprobiotics obtained by six processes [heat, ultrasound, high pH, low pH, irradiation and supercritical carbon dioxide (CO2)] on biochemical parameters and intestinal microbiota of Wistar male rats. Daily administration of paraprobiotics did not affect (p ≥ 0.05) the food intake, body weight, glucose and triglycerides levels, expression of antioxidant enzymes or thermal shock proteins in comparison to the control. Bifidobacterium lactis inactivated by irradiation and supercritical CO2 decreased the total cholesterol levels in serum (p < 0.05). Bifidobacterium lactis inactivated by supercritical CO2 increased the albumin and creatinine levels, while decreased the HDL-cholesterol levels (p < 0.05). Clostridiales (45.6–56%), Bacteroidales (31.9–44.2%) and Lactobacillales (3.9–7.8%) corresponded to the major orders in paraprobiotic groups. The properties of paraprobiotics are dependent on the method of inactivation, the intensity of the method employed and on the strain used.

ACS Style

Caroline N. Almada; Carine N. Almada-Érix; Aline R. Roquetto; Valfredo A. Santos-Junior; Lucélia Cabral; Melline F. Noronha; Any Elisa S. S. Gonçalves; Philipe dos Santos; Andrey dos Santos; Julian Martinez; Pablo C. Lollo; Whyara K. A. Costa; Marciane Magnani; Anderson S. Sant’Ana. Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats. International Journal of Food Sciences and Nutrition 2021, 1 -14.

AMA Style

Caroline N. Almada, Carine N. Almada-Érix, Aline R. Roquetto, Valfredo A. Santos-Junior, Lucélia Cabral, Melline F. Noronha, Any Elisa S. S. Gonçalves, Philipe dos Santos, Andrey dos Santos, Julian Martinez, Pablo C. Lollo, Whyara K. A. Costa, Marciane Magnani, Anderson S. Sant’Ana. Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats. International Journal of Food Sciences and Nutrition. 2021; ():1-14.

Chicago/Turabian Style

Caroline N. Almada; Carine N. Almada-Érix; Aline R. Roquetto; Valfredo A. Santos-Junior; Lucélia Cabral; Melline F. Noronha; Any Elisa S. S. Gonçalves; Philipe dos Santos; Andrey dos Santos; Julian Martinez; Pablo C. Lollo; Whyara K. A. Costa; Marciane Magnani; Anderson S. Sant’Ana. 2021. "Paraprobiotics obtained by six different inactivation processes: impacts on the biochemical parameters and intestinal microbiota of Wistar male rats." International Journal of Food Sciences and Nutrition , no. : 1-14.

Review article
Published: 03 April 2021 in Current Opinion in Food Science
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This review explores some fundamental principles of conducting QMRAs for produce. Besides, it discusses some of the most relevant risk parameters or determinants that are usually incorporated into these QMRAs. Furthermore, the basis/criteria for categorizing and ranking risks, together with various relevant scenarios including produce consumption scenarios essential for predicting risks using QMRAs are briefly explored. Finally, we summarize a few sample studies that have used QMRA to predict the risks for transfer of enteric pathogens from irrigation water to vegetables, as well as others that have predicted the potential for illness outcomes by evaluating several relevant risk parameters/determinants. Rigorous, robust QMRAs can offer tangible benefits such as amongst many others, the development or revision of standards for pathogen levels in agricultural water for irrigation of fresh produce. More data, preferably from well-designed experiments on relevant practices/processes throughout the production, harvest, processing, distribution and storage stages will improve predictions and the overall quality of QMRAs on the microbiological risks associated with consuming produce items contaminated through the application of microbiologically tainted irrigation water.

ACS Style

Oluwadara O Alegbeleye; Anderson S Sant’Ana. Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment. Current Opinion in Food Science 2021, 41, 88 -98.

AMA Style

Oluwadara O Alegbeleye, Anderson S Sant’Ana. Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment. Current Opinion in Food Science. 2021; 41 ():88-98.

Chicago/Turabian Style

Oluwadara O Alegbeleye; Anderson S Sant’Ana. 2021. "Risks associated with the consumption of irrigation water contaminated produce: on the role of quantitative microbial risk assessment." Current Opinion in Food Science 41, no. : 88-98.

Paper
Published: 29 March 2021 in Food & Function
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This study explored the effects of lotus seedpod oligomeric procyanidins (LSOPC) and their main monomer catechin (CC) on the formation of advanced glycation end products (AGEs) and Caco-2 cytotoxicity during gastrointestinal digestion.

ACS Style

Qian Wu; Kuoquan Zhao; Yuanyuan Chen; Yu Ouyang; Yingna Feng; Shuyi Li; Liang Zhang; Nianjie Feng. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food & Function 2021, 12, 3527 -3538.

AMA Style

Qian Wu, Kuoquan Zhao, Yuanyuan Chen, Yu Ouyang, Yingna Feng, Shuyi Li, Liang Zhang, Nianjie Feng. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food & Function. 2021; 12 (8):3527-3538.

Chicago/Turabian Style

Qian Wu; Kuoquan Zhao; Yuanyuan Chen; Yu Ouyang; Yingna Feng; Shuyi Li; Liang Zhang; Nianjie Feng. 2021. "Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells." Food & Function 12, no. 8: 3527-3538.