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Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 March 2022) | Viewed by 33018

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Special Issue Editor

Dr. Francesco Cacciola

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Dipartimento di Scienze Biomediche, Odontoiatriche e delle Immagini Morfologiche e Funzionali, University of Messina, Via Consolare Valeria, 98125 Messina, Italy
Interests: food chemistry; natural products; phenolic acids; flavonoids; anthocyanins; carotenoids; HPLC; mass spectrometry
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Special Issue Information

Dear Colleagues,

Prof. Dr. Giovanni Dugo is currently “Emeritus Professor” of Food Chemistry at the university of Messina starting from 2015. Previously, he has been Full Professor of Food Chemistry at the same university since 1986. He has held important institutional, academic and scientific research roles for the University: from 1995 to 1998 he was Pro-Rector and President of the Evaluation Unit and from 2003 to 2007 he was Deputy Pro-Rector with responsibility for Scientific Research. In 2002 he established the Doctoral Course in "Food Chemistry and Safety" and in 2005 he founded a center of excellence in the field of Separation Sciences (entitled "The Mediterranean Separation Science Foundation Research and Training Center"), based at the University of Messina. At national level, for many years he was Coordinator of the Food Chemistry Group of the Italian Chemical Society and organizer of the first two national congresses dedicated to Food Chemistry. He has established numerous collaborations with national and international research institutions and universities (including: Melbourne, Leeds, Blacksburg, Montevideo, Algiers), which have led to the realization of scientific projects and the mobility of teachers and students. The scientific activity of Prof. Dugo was very intense and mainly aimed at analytical innovation (with particular reference to the field of chromatographic separation techniques) and the application of the instrumental methods developed for the detailed study of foods and essential oils. Prof. Dugo reported his scientific results in over 350 printed papers in national and international journals, in over 300 communications at national and international conferences and in numerous internationally distributed books on the Chemistry of Citrus Derivatives which are considered the only reference for researchers and for those who work in this sector. During his career, Prof. Dugo has received several awards, including the prestigious Liberti Medal, awarded to him in 2009 by the Italian Chemical Society, for his scientific contributions in the field of Separation Sciences. Further, a medal in his honor was create in 2018 due to his considerable commitment in the “Science of Separations with applications in the field of Food Chemistry”.

It is our great pleasure to invite you to submit a manuscript to this Special Issue; regular articles, communications, as well as reviews are all heartily welcome.

Prof. Dr. Francesco Cacciola
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

food chemistry
natural products
flavours
fragrances
flavonoids
GC
HPLC
mass spectrometry

Published Papers (12 papers)

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Research

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23 pages, 172958 KiB

Open AccessArticle

Effect-Directed Profiling of Monofloral Honeys from Ethiopia by High-Performance Thin-Layer Chromatography and High-Resolution Mass Spectrometry

by Gertrud E. Morlock, Abera Belay, Julia Heil, Annabel Mehl and Hannelore Borck

Molecules 2022, 27(11), 3541; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27113541 - 31 May 2022

Cited by 2 | Viewed by 1756

Abstract

Ethiopian honey is used not only as food but also for treatment in traditional medicine. For its valorization, bioactive compounds were analyzed in nine types of monofloral Ethiopian honey. Therefore, a non-target effect-directed profiling was developed via high-performance thin-layer chromatography combined with multi-imaging and planar effect-directed assays. Characteristic bioactivity profiles of the different honeys were determined in terms of antibacterial, free-radical scavenging, and various enzyme inhibitory activities. Honeys from Hypoestes spp. and Leucas abyssinica showed low activity in all assays. In contrast, others from Acacia spp., Becium grandiflorum, Croton macrostachyus, Eucalyptus globulus, Schefflera abyssinica, Vernonia amygdalina, and Coffea arabica showed more intense activity profiles, but these differed depending on the assay. In particular, the radical scavenging activity of Croton macrostachyus and Coffea arabica honeys, the acetylcholinesterase-inhibiting activity of Eucalyptus globulus and Coffea arabica honeys, and the antibacterial activity of Schefflera abyssinica honey are highlighted. Bioactive compounds of interest were further characterized by high-resolution mass spectrometry. Identifying differences in bioactivity between mono-floral honey types affects quality designation and branding. Effect-directed profiling provides new insights that are valuable for food science and nutrition as well as for the market, and contributes to honey differentiation, categorization, and authentication. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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12 pages, 1441 KiB

Open AccessArticle

Focus on the Protein Fraction of Sports Nutrition Supplements

by Luisa Pellegrino, Johannes A. Hogenboom, Veronica Rosi, Marta Sindaco, Stefano Gerna and Paolo D’Incecco

Molecules 2022, 27(11), 3487; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27113487 - 28 May 2022

Cited by 7 | Viewed by 2516

Abstract

Increasing awareness of balanced diet benefits is boosting the demand for high-protein food and beverages. Sports supplements are often preferred over traditional protein sources to meet the appropriate dietary intake since they are widely available on the market as stable ready-to-eat products. However, the protein components may vary depending on both sources and processing conditions. The protein fraction of five commercial sports supplements was characterized and compared with that of typical industrial ingredients, i.e., whey protein concentrates and isolates and whey powder. The capillary electrophoresis profiles and the amino acid patterns indicated that, in some cases, the protein was extensively glycosylated and the supplemented amino acids did not correspond to those declared on the label by manufacturers. The evaluation by confocal laser scanning microscopy evidenced the presence of large aggregates mainly enforced by covalent crosslinks. The obtained findings suggest that, beside composition figures, provisions regarding sports supplements should also consider quality aspects, and mandatory batch testing of these products would provide more reliable information to sport dieticians. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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22 pages, 2231 KiB

Open AccessArticle

The Elemental Profile of Beer Available on Polish Market: Analysis of the Potential Impact of Type of Packaging Material and Risk Assessment of Consumption

by Magdalena Gajek, Piotr Wysocki, Aleksandra Pawlaczyk, Łucja Sać and Małgorzata Iwona Szynkowska-Jóźwik

Molecules 2022, 27(9), 2962; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27092962 - 05 May 2022

Cited by 1 | Viewed by 1581

Abstract

Twenty-five elements, including the most essential and toxic metals, were determined in fifty beer samples stored in cans and bottles by Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES) and Cold Vapor Atomic Absorption Spectroscopy (CVAAS) techniques. The packaging material was analyzed using the Scanning Electron Microscopy with Energy Dispersive Spectroscopy (SEM-EDS) technique. The control of the level of individual metals is necessary, not only to maintain the organoleptic properties of the product, but also to fulfill the standards regarding the permissible maximum concentrations. Metals can originate from different sources, including the brewing water, malt grains, hops, adjuncts, fruits, and spices. They may also come from contamination from the brewery equipment, i.e., vessels and tanks, including beer packing, storing and transporting (kegs, casks, cans). Discriminant analysis revealed that the differentiation of three types of beer (Lager, Ale, Craft) was possible, based on elemental concentrations, for the reduced data set after their selection using the Kruskal-Wallis test. The analysis of the impact of the packaging material (can or bottle) proved that when this parameter was used as a differentiating criterion, the difference in the content of Na, Al, Cu and Mn can be indicated. The risk assessment analysis showed that the consumption of beer in a moderate quantity did not have any adverse effect in terms of the selected element concentrations, besides Al. However, in the case of Al, the risk related to consumption can be considered, but only for the beer stored in cans produced from aluminum. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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18 pages, 3592 KiB

Open AccessArticle

Elucidation of Analytical–Compositional Fingerprinting of Three Different Species of Chili Pepper by Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography–Mass Spectrometry Analysis, and Sensory Profile Evaluation

by Emanuela Trovato, Federica Vento, Donato Creti, Paola Dugo and Luigi Mondello

Molecules 2022, 27(7), 2355; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27072355 - 06 Apr 2022

Cited by 12 | Viewed by 2505

Abstract

The aim of the present study was to determine the volatile compounds of three different species of chili peppers, using solid-phase microextraction (SPME) methods in combination with gas chromatography–mass spectrometry (GC-MS). The detection of marker aroma compounds could be used as a parameter to differentiate between species of chili peppers for their detection and traceability in chili pepper food. The sensorial contribution was also investigated to identify the predominant notes in each species and to evaluate how they can influence the overall aroma. Three different pepper species belonging to the Capsicum genus were analyzed: Chinense, Annuum, and Baccatum. A total of 269 volatile compounds were identified in these species of chili peppers. The Capsicum annum species were characterized by a high number of acids and ketones, while the Capsicum chinense and Capsicum baccatum were characterized by esters and aldehydes, respectively. The volatile profile of extra virgin olive oils (EVOOs) flavored with chili peppers was also investigated, and principal component analysis (PCA) and hierarchical cluster analysis (HCA) of the volatile profiles were demonstrated to be a powerful analytical strategy for building a model that highlights the potential of a volatile characterization approach for use in evaluating food traceability and authenticity. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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12 pages, 6494 KiB

Open AccessArticle

Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar

by Manuel Alejandro Uranga-Soto, Manuel Alejandro Vargas-Ortiz, Josefina León-Félix, José Basilio Heredia, María Dolores Muy-Rangel, Dominique Chevalier-Lucia and Laetitia Picart-Palmade

Molecules 2022, 27(4), 1190; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27041190 - 10 Feb 2022

Cited by 4 | Viewed by 1401

Abstract

The effects of hydrostatic (HHP) and dynamic (HPH) high-pressure treatments on the activity of pectin methylesterase (PME) and polyphenol oxidase (PPO) as well as the physicochemical quality attributes of ‘Ataulfo’ mango nectar were assessed. HHP reduced PME relative activity by 28% at 100 MPa for 5 min but increased PPO activity almost five-fold. Contrarily, HPH did not affect PME activity, but PPO was effectively reduced to 10% of residual activity at 300 MPa and at three passes. Color parameters (CIEL*a*b*), °hue, and chroma were differently affected by each type of high-pressure processing technology. The viscosity and fluid behavior were not affected by HHP, however, HPH changed the apparent viscosity at low dynamic pressure levels (100 MPa with one and three passes). The viscosity decreased at high shear rates in nectar samples, showing a shear-thinning effect. The results highlight how different effects can be achieved with each high-pressure technology; thus, selecting the most appropriate system for processing and preserving liquid foods like fruit beverages is recommended. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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15 pages, 2193 KiB

Open AccessArticle

Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile

by Claudia Johanna Sandoval-Lozano, David Caballero-Torres and Luis Javier López-Giraldo

Molecules 2022, 27(3), 902; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27030902 - 28 Jan 2022

Cited by 6 | Viewed by 2758

Abstract

Yeasts are one of the main ingredients responsible for flavor precursors production associated with sensorial characteristics in chocolate. Using wild yeast isolated from cocoa beans fermentation is emerging as a strategy for developing starter cultures. However, the volatile compounds (VCs) produced by yeasts are not yet known. This study aimed to select wild yeasts with the potential to produce volatile compounds associated with desirable flavor attributes. A total of 150 wild yeasts strains were isolated from the spontaneous cocoa beans fermentation, of which 40 were identified by morphology and physiological features. VCs produced were identified and quantified using SPME-GC-MS and GC-FID and profiles were evaluated statistically by PCA and cluster analysis for the compounds that had a high odor threshold value. Thirty-six VCs produced by these yeasts were identified into six main families, namely esters, alcohols, acids, aldehydes, ketones, and pyrazines. PCA showed the separation of the yeasts into two main clusters. Strains, Y195 and Y246, belong to the first cluster and are the highest producers of alcohols related to floral perceptions. In the second cluster, thirty-three yeasts were grouped by their ability to produce esters. Of all of them, Y110MRS stood out for producing 2-phenyl ethyl acetate and isoamyl acetate associated with fruity perceptions. This screening allowed us to identify yeasts that produced VCs of technological interest and which could be used to develop a starter culture. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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14 pages, 1795 KiB

Open AccessArticle

The Physicochemical, Microbiological, and Structural Changes in Beef Are Dependent on the Ultrasound System, Time, and One-Side Exposition

by Luis M. Carrillo-Lopez, Bianka Y. Cruz-Garibaldi, Mariana Huerta-Jimenez, Ivan A. Garcia-Galicia and Alma D. Alarcon-Rojo

Molecules 2022, 27(2), 541; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27020541 - 15 Jan 2022

Cited by 5 | Viewed by 1600

Abstract

The effect of high-intensity ultrasound (HIU) system (bath, 37 kHz and 90 W/cm²; or probe, 24 kHz and 400 W) and application time (25 or 50 min, one-side exposition) on the properties of bovine Longissimus lumborum after 7 d of storage at 4 °C was studied. The bath system significantly increased the lightness of the muscle, while other color parameters (a*, b*, hue, and chroma) were not different from the control. The water holding capacity and shear force decreased significantly (3.1–5% and 0.59–0.72 kgf, respectively) in sonicated meat independently of the system, favoring the tenderization of the muscle after storage. Microstructural changes observed in the HIU-exposed surface provided evidence of a higher area of interfibrillar spaces (1813 vs. 705 µm² in the control), producing tenderization of the muscle, compared with the control. HIU significantly increased counts of total aerobic and coliform bacteria, especially after 50 min of ultrasonication. HIU also increased lactic acid bacterial counts in the bath system. Single-sided muscle exposition to ultrasound may produce sufficient significant changes in muscle properties, which could decrease long treatment times that would be needed for the exposition of both sides. HIU in bath systems increases tenderness by modifying meat ultrastructure, with no significant changes in physicochemical parameters. Nevertheless, microbiological quality may need to be considered during the process due to a slight increase in bacterial counts. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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15 pages, 1878 KiB

Open AccessArticle

Rapid Discrimination of Citrus reticulata ‘Chachi’ by Electrospray Ionization–Ion Mobility–High-Resolution Mass Spectrometry

by Juan Liu, Keke Wang, Yuling Li, Bowen Zhou, Kuofeng Tseng, Xiaoqiang Zhang, Yue Su, Wenjian Sun and Yinlong Guo

Molecules 2021, 26(22), 7015; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26227015 - 20 Nov 2021

Cited by 5 | Viewed by 2002

Abstract

A common idea is that some dishonest businessmen often disguise Citrus reticulata Blanco varieties as Citrus reticulata ‘Chachi’, which places consumers at risk of economic losses. In this work, we combined high-resolution ion mobility (U-shaped mobility analyzer) with high-resolution mass spectrometry to rapidly distinguish Citrus reticulata ‘Chachi’ from other Citrus species. The samples were analyzed directly through simple extraction and the analytes were separated in one second. It only took about 1 min to perform a cycle of sample analysis and data acquisition. The results showed that polymethoxylated flavones and their isomers were separated easily by the ion mobility analyzer and preliminarily identified according to the accurate mass. Moreover, the collision cross-section values of all analytes, which could be used as auxiliary parameters to characterize and identify the compounds in the samples, were measured. Twenty-four samples were grouped as two clusters by multivariate analysis, which meant that Citrus reticulata ‘Chachi’ could be effectively differentiated. It was confirmed that the developed method had the potential to rapidly separate polymethoxylated flavones and distinguish between Citrus reticulata ‘Chachi’ and other Citrus reticulata Blanco varieties. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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24 pages, 4935 KiB

Open AccessArticle

Nano Milk Protein-Mucilage Complexes: Characterization and Anticancer Effect

by Ahmed Ali Abd El-Maksoud, Amal I. A. Makhlouf, Ammar B. Altemimi, Ismail H. Abd El-Ghany, Amr Nassrallah, Francesco Cacciola and Tarek Gamal Abedelmaksoud

Molecules 2021, 26(21), 6372; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules26216372 - 21 Oct 2021

Cited by 4 | Viewed by 2419

Abstract

The anticancer activity of natural compounds has recently attracted multidisciplinary research. In this study, the complexation of milk proteins (MP) with Isabgol husk mucilage (IHM) and Ziziphus spina-christi mucilage (NabM) was investigated. In this context, the physicochemical properties of milk protein mucilage complexes (MPMC) including pH, Carr’s index, water solubility, and water absorption indices were measured, and the flow behavior was studied. In addition, the amino acid profile, protein digestibility, and phenolic and flavonoids content of MPMC were explored, and the microstructure of the complexes was visualized using transmission electron microscopy. The antioxidant and anticancer potencies of MPMC against two cancerous cell lines, human liver cancer HEPG-2 and breast cancer MCF-7, in comparison with two normal cell lines, namely, Bj-1 and MCF-12F, were tested using neutral red uptake assay. The results revealed that MPMC had scavenging activity against DPPH, ABTS, and HS radicals. Moreover, MPMC has the potential to prevent DNA damage induced by oxidative stress in Type-Fenton’s reaction. The results of the neutral red assay showed significant growth inhibition of both HEPG-2, MCF-7, whereas no significant cytotoxic effect was detected against Bj-1 and MCF-12F. RT-qPCR results indicated MPMC stimulated apoptosis as revealed by the upregulation of the pro-apoptosis gene markers Casepase-3, p53, Bax. Meanwhile, the anti-apoptosis Bcl-2 gene was downregulated. However, no significant difference was observed in normal cell lines treated with MPMC. In conclusion, MPMC can be considered as a promising anticancer entity that can be used in the development of novel cancer therapeutics with comparable activity and minimal side effects compared to conventional cancer chemotherapies. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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Review

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23 pages, 3235 KiB

Open AccessReview

NMR-Based Approaches in the Study of Foods

by Anatoly P. Sobolev, Cinzia Ingallina, Mattia Spano, Giacomo Di Matteo and Luisa Mannina

Molecules 2022, 27(22), 7906; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27227906 - 15 Nov 2022

Cited by 11 | Viewed by 2643

Abstract

In this review, the three different NMR-based approaches usually used to study foodstuffs are described, reporting specific examples. The first approach starts with the food of interest that can be investigated using different complementary NMR methodologies to obtain a comprehensive picture of food composition and structure; another approach starts with the specific problem related to a given food (frauds, safety, traceability, geographical and botanical origin, farming methods, food processing, maturation and ageing, etc.) that can be addressed by choosing the most suitable NMR methodology; finally, it is possible to start from a single NMR methodology, developing a broad range of applications to tackle common food-related challenges and different aspects related to foods. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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10 pages, 2017 KiB

Open AccessReview

Melatonin in Brassicaceae: Role in Postharvest and Interesting Phytochemicals

by Josefa Hernández-Ruiz, Domingo Ruiz-Cano, Manuela Giraldo-Acosta, Antonio Cano and Marino B. Arnao

Molecules 2022, 27(5), 1523; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27051523 - 24 Feb 2022

Cited by 10 | Viewed by 2307

Abstract

Brassicaceae plants are of great interest for human consumption due to their wide variety and nutritional qualities. Of the more than 4000 species that make up this family, about a hundred varieties of 6–8 genera are extensively cultivated. One of the most interesting aspects is its high content of glucosinolates, which are plant secondary metabolites with widely demonstrated anti-oncogenic properties that make them healthy. The most relevant Brassicaceae studies related to food and melatonin are examined in this paper. The role of melatonin as a beneficial agent in seedling grown mainly in cabbage and rapeseed and in the postharvest preservation of broccoli is especially analyzed. The beneficial effect of melatonin treatments on the organoleptic properties of these commonly consumed vegetables can be of great interest in the agri-food industry. Melatonin application extends the shelf life of fresh-cut broccoli while maintaining optimal visual and nutritional parameters. In addition, an integrated model indicating the role of melatonin on the organoleptic properties, the biosynthesis of glucosinolates and the regulatory action of these health-relevant compounds with anti-oncogenic activity is presented. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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37 pages, 1902 KiB

Open AccessReview

Biofortification—A Frontier Novel Approach to Enrich Micronutrients in Field Crops to Encounter the Nutritional Security

by Salwinder Singh Dhaliwal, Vivek Sharma, Arvind Kumar Shukla, Vibha Verma, Manmeet Kaur, Yashbir Singh Shivay, Shahida Nisar, Ahmed Gaber, Marian Brestic, Viliam Barek, Milan Skalicky, Peter Ondrisik and Akbar Hossain

Molecules 2022, 27(4), 1340; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27041340 - 16 Feb 2022

Cited by 46 | Viewed by 8061

Abstract

Globally, many developing countries are facing silent epidemics of nutritional deficiencies in human beings and animals. The lack of diversity in diet, i.e., cereal-based crops deficient in mineral nutrients is an additional threat to nutritional quality. The present review accounts for the significance of biofortification as a process to enhance the productivity of crops and also an agricultural solution to address the issues of nutritional security. In this endeavor, different innovative and specific biofortification approaches have been discussed for nutrient enrichment of field crops including cereals, pulses, oilseeds and fodder crops. The agronomic approach increases the micronutrient density in crops with soil and foliar application of fertilizers including amendments. The biofortification through conventional breeding approach includes the selection of efficient genotypes, practicing crossing of plants with desirable nutritional traits without sacrificing agricultural and economic productivity. However, the transgenic/biotechnological approach involves the synthesis of transgenes for micronutrient re-translocation between tissues to enhance their bioavailability. Soil microorganisms enhance nutrient content in the rhizosphere through diverse mechanisms such as synthesis, mobilization, transformations and siderophore production which accumulate more minerals in plants. Different sources of micronutrients viz. mineral solutions, chelates and nanoparticles play a pivotal role in the process of biofortification as it regulates the absorption rates and mechanisms in plants. Apart from the quality parameters, biofortification also improved the crop yield to alleviate hidden hunger thus proving to be a sustainable and cost-effective approach. Thus, this review article conveys a message for researchers about the adequate potential of biofortification to increase crop productivity and nourish the crop with additional nutrient content to provide food security and nutritional quality to humans and livestock. Full article

(This article belongs to the Special Issue Food Chemistry: A Fascinating World. A Themed Issue in Honor of Professor Giovanni Dugo on the Occasion of His 80th Birthday)

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