Articles tagged with Food Chemistry
A comprehensive systematic review found that large-scale food fortification is a highly cost-effective intervention for reducing global malnutrition, with benefits far outweighing costs. The study analyzed 56 studies from 63 countries and found that fortification programs deliver substantial health benefits relative to costs.
Researchers at Hokkaido University studied 56 japonica rice cultivars, identifying 196 different types of lipid molecules with potential anti-inflammatory effects. Black and green rice varieties were found to have a higher health-promotion index due to their unique lipid composition.
A study by Florida Atlantic University found that ultra-processed foods (UPFs) are associated with a 47% higher risk of cardiovascular disease. Researchers analyzed data from the US National Health and Nutrition Examination Survey and found that those consuming high amounts of UPFs had a significant increase in heart attack and stroke ...
The new centre will support the WHO in estimating disease burden from foodborne diseases and developing integrated risk-benefit approaches, combining nutrition, microbiological risks, and chemical contamination. The centre will contribute scientific expertise to achieve healthy, safe, and sustainable dietary patterns worldwide.
Jeonbuk National University researchers examine how different seasonings shape kokumi perception in doenjang soup, influencing consumer acceptance. They found that umami is a major sensory driver of kokumi perception and can be enhanced to improve the flavor quality of fermented foods.
Researchers from National University of Singapore develop two techniques to boost carob pulp's flavor, making it more appealing and sustainable than cocoa. The innovations aim to reduce the chocolate industry's dependence on cocoa and address climate change challenges.
A recent study published in Frontiers in Nutrition found that a vegan diet can halve the carbon footprint of an individual, with reductions of 46% in CO2 emissions and 33% in land use. The study also showed that a plant-based diet delivers nearly all essential nutrients.
The Bezos Earth Fund has awarded a $2 million grant to researchers at UC Davis and the American Heart Association to advance AI-designed food research. The funding will support scientists in developing an AI-powered recipe formulation tool called Swap it Smart, which aims to redesign foods for sustainability and nutritional value.
Researchers analyzed faecal matter samples from civets eating ripe coffee berries, finding significantly higher levels of fats and key flavour-enhancing compounds in the resulting civet coffee beans. These chemical differences are believed to affect the coffee's final flavour profile.
A new study by Lund University researchers has discovered the key to preventing spaghetti disintegration in boiling water. The findings show that gluten acts as a 'safety net' for regular pasta, preserving its starch structure during cooking. In contrast, gluten-free pasta relies on precise cooking conditions to maintain its structure.
Researchers at Shinshu University found that cardamom seed extract enhances the production of antiviral proteins called type I interferons, which play a crucial role in defending against viral infections. The study suggests that cardamom could be a potential source of antiviral treatment.
Scientists recreated a traditional Balkan yogurt recipe using ants, finding that the insects' natural chemicals and microbes can kickstart the fermentation process. The researchers tested live, frozen, and dehydrated ant products, concluding that only live ants are suitable for yogurt making.
A recent study by Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that extremely dwarf wheat has a less favorable gluten composition than semi-dwarf or tall wild-type wheat. This can lead to poorer baking properties. Environmental conditions also play a significant role in shaping gluten composition.
A team of food scientists discovered a natural way to significantly extend the shelf life of sugarcane juice from three days to 14 days by adding microwave-dried extracts of mint and coriander. The herbal extracts, extracted using novel microwave-assisted technique, slowed microbial growth and prevented spoilage.
A new study reveals that the brain integrates signals from taste and smell earlier than thought, activating the same parts of the brain's taste cortex. This overlap suggests a shared neural code for flavour experiences, which may influence our eating habits and preferences.
A study by SeoulTech researchers found high levels of polycyclic aromatic hydrocarbons (PAHs) in common food items, including cooking oils and meats. The QuEChERS-GC-MS method revealed carcinogenic compounds with limits of detection ranging from 0.006 to 0.035 µg/kg.
High consumption of ultra-processed foods is associated with higher levels of systemic inflammation and a greater risk of cardiovascular disease. The study found that individuals who consumed the most ultra-processed foods had significantly higher levels of high-sensitivity C-reactive protein, a key marker of inflammation.
Kyushu University researchers have developed a new 3D bioprinting method to create customized dysphagia diets using controlled radiofrequency and microwave energy. The method produces gels with varying textures, adhesiveness, and water retention suitable for different dysphagia diet requirements.
Researchers found that gut bacteria can feed on large molecules like cellulose derivatives when primed with natural polysaccharides, highlighting a new aspect of digestion. This discovery suggests potential effects on nutrition in humans and warrants further exploration.
Preliminary research suggests that climate change can lead to a reduction in nutritional quality in food crops, with potential devastating consequences for human health. The study found that elevated CO2 levels and hotter temperatures can exacerbate this decline, particularly affecting essential proteins, minerals, and antioxidants.
Researchers have developed a novel 3D printable gel using sorghum protein, which can encapsulate medicine or carry hydrophobic compounds and nutrients. The protein's unique structure enables stable 3D printing results with optimal formulation and parameters.
A new study found that cows fed hemp byproduct for 28 days and then withdrawn from the diet for four weeks have undetectable levels of psychoactive THC in their milk. The findings could pave the way for the use of spent hemp biomass as a feed supplement for livestock, providing an economic value to hemp producers.
Researchers have developed a two-step fermentation technique that controls acidification without allowing bacteria to grow, reducing the use of starter culture by up to 80%. This method extends shelf life, eliminating post-acidification issues and improving planning and logistics for dairy production.
The collaboration aims to enhance global capabilities in food safety risk assessment through the application of AI, digital modelling, and other innovations. The project will leverage expertise from NTU Singapore, WHO, and partners to develop robust methodologies for assessing novel food systems.
Researchers developed a new system to classify processed foods based on the health impacts associated with specific ingredients. The WISEcode system provides a more nuanced and objective framework for evaluating processed foods, allowing consumers to make informed choices and manufacturers to compare their products.
A new study identifies three compounds that suppress the heat of chili peppers, hinting at a potential 'anti-spice' condiment. These compounds, including capsianoside I, roseoside, and gingerglycolipid A, may have pain management implications by desensitizing TRPV1 receptors.
Scientists have discovered three compounds that can lessen peppers' pungency, which could lead to customized spicy flavor profiles or pain management agents.
Scientists have discovered a mechanism that controls tomato ripening, regulated by autophagy, which also affects life- and health-span in humans and animals. This finding has significant implications for reducing food waste and addressing sustainable food security.
Researchers successfully created plant-based calamari with softness and elasticity similar to real seafood. The breakthrough uses 3D printing technology to mimic the characteristic properties of fried calamari rings, using a combination of mung bean protein isolate, powdered microalgae, gellan gum, and canola oil.
Researchers found that fermented pearl millet flour can replace up to 20% of whole wheat flour without affecting consumer acceptance. The study also highlights the value of simple and natural food preparation techniques to improve nutrition and flavor.
Researchers have isolated three new bitter compounds from the mushroom Amaropostia stiptica and found that one of them, oligoporin D, stimulates a specific human bitter taste receptor type at very low concentrations. This discovery expands knowledge of natural bitter compounds and their receptors, which could lead to new applications i...
A new edible biofilm developed by Brazilian researchers extends the shelf life of strawberries by up to 11% while preserving their freshness, taste, and aroma. The film, made from pomegranate peel extract and natural polymers, acts as a barrier to microorganisms, moisture loss, and gas exchange.
Avelino Corma, John Hartwig, and Helmut Schwarz received the BBVA Foundation Frontiers of Knowledge Award for their fundamental advances in catalysis. They have improved efficiency and reduced energy consumption in various industrial processes through their innovative catalysts.
Researchers have discovered a protein called MdfA that enables bacteria to shut down into dormant spores under extreme conditions. This process allows bacteria to survive in uninhabitable places and evade hospital cleaning, making them potentially deadly superbugs.
Researchers developed synbiotic chocolates fortified with probiotics and prebiotics, showing improved gut microbiome balance and probiotic survival rates. The study found that the orange-flavored chocolates had a softer texture and more luxurious bite experience.
A new comparative study has confirmed on-column injection as the most reliable method for analyzing odorants in food, minimizing artifact formation. This method proves to be particularly effective in reducing odor-active artifacts and obtaining a representative odorant spectrum.
Researchers have developed a novel ingredient using sugars derived from field peas to accelerate sour beer production. The experimental beers achieved comparable attributes to commercial Belgian-style sours with significantly shorter brewing times.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
Researchers discovered that native Australian Plantago species can produce mucilage, improving gluten-free bread elasticity and texture. Whole-seed flours containing mucilage are preferable to purified psyllium husk, offering a more sustainable alternative.
A study published in Science found that nitrogen isotopes in tooth enamel of Australopithecus individuals indicate a primarily plant-based diet. The analysis revealed low nitrogen isotope ratios similar to those of herbivores, suggesting that human ancestors did not regularly hunt large mammals.
Researchers at Osaka Metropolitan University have discovered yeast cell wall-derived proteins that exhibit high emulsifying activity, comparable to commercial casein emulsifier. These easily released protein molecules could potentially replace emulsifiers derived from milk, eggs, and soybeans, reducing allergenic concerns.
A team of researchers from DTU has successfully produced vitamin B2 using a novel, cost-effective, and climate-friendly method involving food-approved lactic acid bacteria. The production process requires only basic fermentation tools and can be integrated into traditional foods, enhancing public health and reducing environmental impact.
Researchers at King's College London developed a new method to produce biofuels from fatty acids in cooking oil, making it as effective as diesel with improved efficiency. The technology uses enzymes to break down fatty acids into alkenes, reducing the need for conventional catalysts and toxic chemicals.
Researchers found that a high-flavanol cocoa drink can protect the body's vasculature against stress even after eating high-fat food. Flavanols in green tea and other foods also showed benefits for cardiovascular health.
Researchers identified key compounds that distinguish beer from wine aromas, enabling the creation of more flavorful, non-alcoholic substitutes. Stronger fruity aromas made drinks smell more like wine, while scented compounds played a bigger role in beer versus wine-like aroma perception.
Researchers have created a prototype cultured pork using kafirin proteins isolated from red sorghum grain, expanding the options for lab-grown meats. The resulting product contains more protein and saturated fat but fewer mono- and polyunsaturated fats compared to raw lean pork.
A team at MIT discovered pyrene, a large carbon-containing molecule, in a distant interstellar cloud. The finding supports the PAH hypothesis and suggests that pyrene may have contributed to the formation of our solar system's chemical inventory.
Scientists have created a system that allows for the production of essential amino acids and peptides commonly found in animals, such as creatine, carnosine, and taurine, within living plants. This technology has the potential to boost nutrient production in edible plants and other organisms.
A new study reveals thaumatin, a widely used natural sweetener, produces bitter peptides that stimulate acid secretion and influence inflammatory reactions in human stomach cells. The peptides also show anti-inflammatory effects by reducing pro-inflammatory interleukin 17A release via the TAS2R16 bitter taste receptor.
Researchers developed a low-cost, portable tool to accurately measure microplastic particles, which are showing up in food, water, and air. The device uses fluorescent labeling and delivers results in minutes, with costs as low as 1.5 cents per test.
Scientists create efficient method to extract and store curcumin in soy milk, extending shelf life and improving nutritional value. The breakthrough could lead to increased availability of bioavailable curcumin, a potential anti-inflammatory and antioxidant compound.
Researchers used feline taste-testers to identify flavor compounds in cat food sprays. The cats preferred sprays with proteins broken down further and containing more free amino acids, leading to more savory and fatty flavors.
Researchers have identified the human odorant receptor for geosmin, a compound responsible for the distinct 'earthy' to 'musty' odor found in soil, plants, and certain foods. The discovery could aid in developing novel detection systems to monitor food quality and water purity.
Researchers found that five human bitter taste receptor types react to both free amino acids and peptides, as well as bile acids. This suggests that bitter receptors play additional roles in human health beyond food selection.
Researchers found that storing blood oranges at 40-53 degrees enhances anthocyanin, phenolic content, and antioxidants. Lowering temperatures to 43-46 degrees preserved fruit firmness, weight loss, and sugar content.
Researchers used 2D infrared spectroscopy to investigate milk protein structures and dynamics in coffee beverages. The study found that milk proteins remained intact, retaining their original properties, even when exposed to caffeine and coffee grounds.
Researchers found higher concentrations of genotoxic carbonyls in some packaged treats, exceeding the recommended threshold for potential health risks. The study suggests that these compounds likely formed during the baking process and highlight the importance of monitoring flavorings in food.
Researchers use atomic force microscopy to study mouthfeel and flavor perception, potentially leading to health-promoting products with optimal taste. The study's findings could also redefine the traditional definition of flavor, incorporating mechanical perception as an additional factor.
Researchers at the University of Florida found that orange peel extracts can reduce harmful chemicals in the body. The study identified a compound called feruloylputrescine that inhibits the enzyme responsible for TMA production, paving the way for developing functional foods enriched with bioactive compounds.