The volatile characteristics of three Okinawan pineapple breeding lines were assessed. A GC-MS-e-nose was used to screen the ripened fruits with comparable volatile profiles. The breeding lines differed in the amount and composition of free and glycosidically bound aroma compounds, and ester levels in the fruits were affected by the enzymatic ester-forming potential, i.e., alcohol-acyltransferase activity. Summary A recent increase in the demand for pineapple necessitates the development of new varieties with superior flavour quality. In this study, we characterised the volatile profiles of ..read more

Employing metabolomic approaches to investigate how the interaction between ethylene and auxin affects tomato fruit quality, this study provides new insights into how both phytohormones may regulate tomato primary metabolism. Furthermore, it suggests how this combined treatment could enhance tomato quality in delayed ripening conditions. Summary The antagonistic roles of ethylene and auxin are well established, although the exact role of auxin in ripening regulation remains unclear. A metabolomic approach can be a strategy to understand the role of this phytohormone in improving tomato quali ..read more

In this study, the effect of drying on some physico-chemical properties, total phenol, flavonoids, antioxidant activity and phenolic compounds of green and red jalapeno pepper fruits was investigated. Summary In this study, the effect of dehydration of some physico-chemical characteristics, total phenol, flavonoids, antioxidant capacity and phenolic compounds of green and red jalapeno pepper fruits was investigated. The total carotenoid contents of red and green jalapeno pepper samples were reported to be between 14.15 (fresh) and 129.00 μg/g (540 and 720 W) to 2.8 (fresh) and 27.25 μg/g (72 ..read more

This research reveals that encapsulating 0.4% sugarcane polyphenols (SPs) in 0.5% carboxymethyl cellulose and carrageenan significantly enhances SPs bioaccessibility, exhibits superior α-amylase inhibitory activity, and effectively reduces starch digestibility, offering promising insights for future blood glucose management studies. Summary This study focuses on encapsulation of sugarcane polyphenols (SPs) to assess its impact on their bioaccessibility and efficacy in inhibiting starch digestion, thereby contributing to glycaemic control strategies. The hypothesis posits that encapsulation e ..read more

The study aimed to evaluate the antidiabetic potential of GAECE using various methods including in vitro and in ovo assays. Results showed promising antidiabetic activity with significant inhibition of DPP-4, α-glucosidase, and α-amylase enzymes. Additionally, GAECE demonstrated glucose uptake potential and kinetic analysis revealed peak potential at 10 min. Summary Various parts of Garcinia atroviridis have long been used to address various health issues and as a seasoning. Past research has highlighted the leaf extracts' diverse medicinal properties, including antioxidant, antihyperlipidae ..read more

In this study, the effect of exogenous melatonin on bioactive components, antioxidant activities, and shelf life of green bell pepper was investigated during 20 days of cold storage. Summary Melatonin (MT), a natural signalling compound derived from tryptophan, has gained significant attention for delaying postharvest ripening and senescence in various fruits and vegetables. In the present study, the effect of MT treatment was evaluated on the postharvest shelf-life of bell pepper. Fruits were dipped in various MT concentrations (70, 120, 170, 220 μmol L−1) for 20 min and stored at 10 ± 1 °C ..read more

The effect of part-baking time, freezing rate and frozen storage time on chemical, pasting, thermal and structural properties of part-baked bread was determined. Damaged starch and crystallisation increased with part-baked time while gelatinisation enthalpy (ΔH g) decreased. On the other hand, peak viscosity decreased with frozen storage time. Summary In frozen part-baked bread technology, starch is influenced by various processing factors. This study aimed to investigate the effect of part-baking time, freezing rate and frozen storage time on pasting, thermal and structural properties of pa ..read more

The graphical abstract represents the main steps of the study. Air plasma and helium plasma provided a maximum reduction of 2.79 Log CFU in medium and 0.9 and 1.1 Log CFU/g in fish, respectively. Summary Salmonella contamination of fish after harvest is a significant food safety risk. To control this risk, it was aimed to reduce Salmonella Enteritidis in sea bass by helium and air plasma. Considering that preserving the fresh properties of sea bass is important for industrial applicability, determining the sensory effects of plasma treatments was also aimed. Since air plasma would provide a ..read more

International Journal of Food Science &Technology, Volume 59, Issue 5, Page i-iv, May 2024 ..read more

Novel α-galactosidase produced from Monascus purpureus a food grade fungus. It was effective in the removal of non-digestible raffinose family oligosaccharides from soybeans, chickpeas and kidney beans. Immobilised enzymes displayed better properties and were also capable of hydrolyzing RFOs. It could be efficiently reused six times. Summary In this study, an α-galactosidase (MPG) was produced by submerged fermentation from Monascus purpureus, a food-grade fungus used for making red yeast rice. MPG was purified from intracellular extract which showed a subunit molecular mass of 95 kDa. MPG w ..read more