Articles tagged with Food Chemistry
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 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 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 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.
A study by researchers at the Leibniz Institute for Food Systems Biology has uncovered a molecular link between bitter taste receptors and gastric acid release. Bitter substances stimulate parietal cells to secrete protons, leading to acidic stomach conditions. The findings hold promise for innovative treatments of gastric diseases.
Researchers at ETH Zurich developed a protein gel that breaks down alcohol in the gastrointestinal tract, reducing blood alcohol levels and acetaldehyde production. The gel shows promising results in mice studies, demonstrating a lower alcohol level and therapeutic effect on liver damage and weight loss.
Scientists develop new analytical method to detect food fraud in truffles, distinguishing between expensive Piedmont and cheaper spring truffles based on two volatile markers. The method uses automated Solvent-Assisted Flavor Evaporation and has low equipment requirements for routine analysis.
A Japanese research team analyzed oxygen and nitrogen stable isotope ratios in nitrate to differentiate between sake breweries. The study found a distinct N isotope signature across various types of sake within a single brewery, which could be used as a marker for authentication.
Researchers have identified the human odorant receptor responsible for the characteristic petrol note in German Riesling wines. The receptor, OR8H1, is triggered by UV exposure and high levels of carotenoids in grapes. This discovery may lead to new sensor technologies for food aromas and quality control purposes.
A new study suggests rice malt can yield robust fermentations in gluten-free, all-malt beer and styles with high adjunct inclusions. Malted long-grain rice shows the most promise as a competitor to malted barley for sugar content and brewing qualities.
Researchers are exploring the potential of using naturally occurring polyphenols and proteins from pigmented waxy rice as a natural starch strengthener. This approach aims to improve food texture without chemical modification, addressing consumer concerns over chemically modified ingredients.
A recent analysis of six species of seaweeds found in Hawaii reveals that they are rich in essential minerals and nutrients, yet may also contain unsafe levels of heavy metals. The study highlights the need for regulation and informed cooking practices to ensure nutritious and safe seaweed products.
Four species of edible ants exhibit distinct flavor profiles, including acidic and vinegary smells from common black ants and nutty, woody aromas from chicatana ants. Further investigation is needed to explore the flavor profiles of more ant species and developmental stages.
Kombucha brewers can now optimize their brews with science. The team discovered that silicone bags expose SCOBYs to more oxygen, speeding up brewing time and reducing ethanol levels. Additionally, using glucose as the SCOBY food source creates a kombucha with more gluconic acid and minimal ethanol.
A team of researchers has successfully identified the odorants responsible for Muscaris grapes' characteristic lychee note, shedding light on its molecular secret. The study's findings provide a scientific basis for breeding innovative grape varieties with distinctive fruity aromas.
A new biomarker, N-methylpyridinium, has been validated for coffee consumption and is considered a reliable qualitative biomarker. The substance is specific to roasted Arabica and Robusta coffee and can be easily detected in various body fluids after coffee consumption.
Researchers identified the novel odorant 5-vinylguaiacol as the source of a clove-like off-flavor in orange juice, which is formed through the reaction of hesperidin with peracetic acid during pasteurization. This finding may lead to changes in cleaning agent use in the industry.
Researchers at Oregon State University have developed a spray coating for grapes that can prevent off-flavors caused by wildfire smoke. The coatings, made with cellulose nanofibers and chitosan, block or capture wildfire smoke compounds, protecting wine quality.
Researchers developed a machine learning-based method to estimate chemical attributes of spice extracts by measuring fluorescence emitted by polyphenols and flavonoids. The approach integrated data from multiple dilution levels, achieving highly accurate results.
Researchers used a new technique to count tiny plastic particles in bottled water, finding an average of 240,000 detectable fragments per liter, 10 times greater than previous estimates. Nanoplastics, smaller than microplastics, can pass through the bloodstream and reach organs like the heart and brain.
A team of researchers has designed a fresh and nutritious vegetarian salad as the ideal 'space meal' for astronauts on long-term missions. The salad combines soybeans, poppy seeds, barley, kale, peanuts, sweet potato, and sunflower seeds to meet the nutritional needs of male astronauts while minimizing farming inputs.
Researchers successfully replicated some of coffee's comforting aromas and tastes by roasting lab-grown coffee cell cultures. However, further processing techniques are necessary to enhance the flavor of these alternative coffee products.
Researchers at the University of Houston have discovered that microalgae can be used to sequester carbon dioxide and convert it into mass-produced proteins, lipids, and carbohydrates. This process has the potential to transform food production, treat wastewater, and produce sustainable biofuels.
Researchers have incorporated spent tea and coffee powders into sponge cakes to increase antioxidant activity and nutrient content. The fortified cakes showed improved shelf stability and reduced microbial growth, making them a potential way to recycle wasted products.
A new study found that whole milk plain yogurt prevented almost all of the volatile compounds responsible for garlic's pungent scent. The researchers suggest high-protein foods may one day be formulated specifically to fight garlic breath. Yogurt's proteins were effective at trapping garlic odors, making it a potential solution.
Jennifer Kane is studying how microbes interact with Miscanthus roots to boost productivity and sustainability. The research aims to understand what conditions enable the plant to prosper, with potential implications for bioenergy production on marginal lands.
A study by University of California - Davis researchers found that blending certain ingredients in smoothies can influence nutritional absorption. Adding a banana to a blueberry smoothie decreased the level of flavanols in the body, with participants having 84% lower levels compared to those who consumed a flavanol capsule.
A new technique converts kale waste into phytochemicals for use in health and personal care products, preserving potency and using non-toxic solvents. The method reduces energy consumption and emissions, making it attractive for industry adoption and supporting a circular economy.
Researchers at the University of Leeds have created plant protein microgels that transform dry plant proteins into hydrated ones, mimicking the sensation of fat. The breakthrough could lead to the development of healthier, palatable, and sustainable plant-based foods.
Researchers at the University of Tennessee have developed a vegan way to prevent freezer burn and ice damage by breaking down soy proteins into peptides that slow ice crystal growth. The study, published in ACS Journal of Agricultural and Food Chemistry, shows promise for preserving frozen vegan foods.
Researchers from Spain used high-power ultrasound technology to treat Monastrell grapes, resulting in improved color and sensory profile of the rosé. The study found that sonication enhanced the extraction of volatile compounds, such as terpenes, which improve aroma.
Researchers found that bitter taste receptors can detect and respond to bile acids, which are produced in the liver and play a crucial role in fat digestion. The discovery suggests that bitter taste receptors may have evolved not only to detect food toxins but also to sense endogenous substances.
Research published in ACS' Journal of Agricultural and Food Chemistry shows that unroasted, 'raw' chocolate features compounds responsible for fruity flavors and sour tastes. Volatile flavor compounds were more pronounced in the roasted samples, but others with fruity or flowery aromas remained noticeable.
Researchers at Leibniz Institute for Food Systems Biology identify two key odorants: sotolon from Maggi seasoning and (2 E ,4 E ,6 Z )-nona-2,4,6-trienal from oatmeal. Maintaining a one-to-one ratio is crucial to reproduce the characteristic walnut aroma.
Scientists have developed a method to create less-allergenic shrimp by altering protein structures, reducing inflammation, and preventing antibody binding. The technique, known as reverse-pressure sterilization, was tested on mice with shrimp allergies and showed promising results.
A recent study published in GeroScience found that a moderate-protein diet (25% and 35%) improved metabolic health in both young and middle-aged mice. The researchers also observed reduced blood glucose concentrations and lipid levels in liver and plasma. A balanced diet with moderate protein intake may promote metabolic health in huma...
Researchers at the University of California, Davis analyzed 36 private label avocado oil products and found that only 31% were pure, while 36% met advertised quality standards. The study identified key chemical markers to help buyers choose authentic products.
A new pilot study found that even low levels of saccharin, acesulfame-K and cyclamate can modulate the copy rate of genes in white blood cells, sensitizing them to certain immune stimuli. The researchers also discovered that taste receptors may act as sensors for the cellular immune system.
A €2.5million European research programme, FRIETS, is increasing the shelf-life of berries through high-precision agriculture and innovative processing methods while maintaining quality. The four-year project combines precision agriculture strategies with dehydration and edible coating methods to discover healthier food alternatives.
Researchers develop chitosan-based coating to preserve avocados and create imaging technique to predict shelf life. The coating delays ripening, and the imaging method accurately estimates remaining shelf life, potentially improving avocado quality and availability.
A Washington State University-led study found that adding too much water to whisky (about 20%) can change its smell and taste, making them indistinguishable from each other. The researchers also discovered that different types of whiskies respond differently to dilution.
Researchers identified a new class of sulfur-containing compounds, thiophenols, contributing to smoke taint in wine. Thiophenols were found in wines exposed to smoke and not in control samples.
A UMass Amherst food scientist is developing designer tempeh using smart fermentation, transforming soybean meal into a high-quality, protein-rich plant-based alternative. The goal is to create a scientifically-targeted approach to produce nutritious and delicious tempeh, replacing animal meat.
Researchers at the University of São Paulo developed a kraft paper-based electrochemical sensor that can detect traces of pesticides in fruit and vegetables in real time. The device resembles a glucometer and has been shown to be highly sensitive, fast, and inexpensive.
Researchers at Pusan National University have created a portable molecular sensor that detects biogenic amines released from spoiled food using polydiacetylene-based beads. The sensor, which changes color to red upon binding with BAs, can be used for rapid visual detection of spoiled food during storage and distribution.
A new study from McGill University reveals that every day Canadians are exposed to Bisphenol S (BPS) in fresh foods due to chemical migration from packaging materials. High concentrations of BPS were found on thermal food labels, exceeding the European Union's regulatory limit.
Researchers aim to optimize food bacterial detection using fluorescence detection, reducing detection time and improving sensitivity. The goal is to prevent spread of foodborne pathogens and provide a safe food supply.