ORCID Profile
0000-0002-9794-2269
Current Organisation
University of Melbourne
Does something not look right? The information on this page has been harvested from data sources that may not be up to date. We continue to work with information providers to improve coverage and quality. To report an issue, use the Feedback Form.
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Photogrammetry and Remote Sensing | Agricultural Spatial Analysis and Modelling | Geomatic Engineering |
Management of Water Consumption by Plant Production | Control of Plant Pests, Diseases and Exotic Species in Farmland, Arable Cropland and Permanent Cropland Environments
Publisher: Springer Science and Business Media LLC
Date: 10-2020
DOI: 10.1038/S41598-020-73337-0
Abstract: Betel quid (BQ) is a chewing mixed package that mainly contains areca nut (AN), betel leaf (Leaf) or betel stem inflorescence (SI), and slaked lime, and is consumed with or without tobacco BQ chewing is common in South East Asia and has been strongly associated with malignant and potentially malignant diseases of the oral cavity. Alkaloids such as arecoline are often accounted for the carcinogenic potential of BQ, however the chemical composition of BQ has not been studied in detail. In the current study, we investigated the total phenolic content (TPC), antioxidant activity (by mean of ferric reducing antioxidant power, FRAP), radical scavenging activity (DPPH test), polyphenolic profile and arecoline content in different components of BQ, namely AN, Leaf or SI, Husk, and blended BQ (BQ mix, containing AN, Leaf or SI and slaked lime). S les were imported from 4 major regions of Indonesia, namely: Banda Aceh (BA), North Sumatra (NS), West Kalimantan (WK) and West Papua (WP). The highest TPC, FRAP, and DPPH values were detected in AN s les compared to other BQ components, while s les from WP region were of higher values compared to the other regions. High performance liquid chromatography—Mass Spectrometry (LC–MS) analysis showed that Husk contains the widest range of polyphenols, including hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols and stilbenes. Catechin and epicatechin were the main polyphenols detected in BQ, and they were present at the highest concentrations in WP–AN s le. Arecoline was detected in all AN and BQ mix s les and was significantly correlated with catechin and epicatechin, and significantly negatively correlated with p -hydroxybenzoic acid. Notably, arecoline concentration changed significantly when AN was blended in BQ mixtures. The current study is the first to extensively characterise the chemical composition of BQ and provides insight for a better understanding of the interactions of BQ alkaloids and phenolics in the development of oral submucous fibrosis and oral cancer.
Publisher: Elsevier BV
Date: 06-2021
Publisher: Wiley
Date: 23-05-2020
Publisher: Oxford University Press (OUP)
Date: 10-07-2019
DOI: 10.1111/JAM.14349
Abstract: Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread. This study shows whether the interactions of micro-organisms derived from Australian sourdough starters provide some of the positive flavour, and aroma properties to bread by using defined sourdough cultures as the sole leaven in bread production. An investigation of Australian sourdough starters found that they contained Saccharomyces cerevisiae and Kazachstania exigua yeasts. When these yeasts were inoculated alone to ferment wheat flour in an extended fermentation, the bread had a heterogeneous crumb structure, a deeper colour and a distinctive chemical aroma profile than those made with commercial baker's yeast. When bread was made combining these yeasts in idually and in combinations with lactic acid bacteria also isolated from these sourdough starters, including Lactobacillus plantarum, L. brevis, L. rossiae, L. casei, the bread aroma profiles and crumb structure were more distinctive, with compounds associated with sour aromas produced, and preferred by sensory panels. The use of defined mixed cultures as the leaven in bread making, by exploiting the microbial ersity of artisanal Australian starters, can produce bread with distinctive and attractive aromas. Understanding and identifying the community ecosystems found in sourdough cultures and using them as the sole leaven in bread production provide novel insights into microbial interactions and how they affect food quality by removing the effects of commercial yeast strains.
Publisher: American Chemical Society (ACS)
Date: 31-03-2021
Publisher: Elsevier BV
Date: 02-2024
Publisher: MDPI AG
Date: 18-01-2022
DOI: 10.3390/ANI12030225
Abstract: A 39-day field experiment was conducted to assess the effect of grape marc (GM) feeding on sheep productivity, health, and environmental sustainability. Forty merino sheep were ided into two dietary groups, each having five replications (n = 4 sheep/replication). Experimental diet consisted of: (i) control: 55% lucerne hay + 40% wheat grain + 5% faba bean (ii) GM treatment: control diet with 20% replaced by GM on a dry matter (DM) basis. The GM treatment contained 2–10% higher phytochemical contents than the control. The DMI from the GM treatment was 15% higher than the control (p 0.001). No difference was found in sheep live weight gain, behaviour, and quality between groups (p 0.05). No difference was found in total faecal production, faecal organic matter, and nitrogen contents (p 0.05) and parasitic egg count. The GM treatment led to higher nitrogen intake (23.1 vs. 27.2 g/d) and faecal nitrogen excretion (6.3 vs. 8.7 g/d) compared to the control. Urinary creatinine, allantoin, and purine derivatives were lower in the GM treatment than control (p 0.05). However, both groups had similar purine derivatives/DMI (i.e., indicator of rumen microbial protein synthesis efficiency p 0.05). Overall, the results showed that GM can replace 20% of the control ration to maintain sheep productivity, health, and environmental sustainability.
Publisher: Elsevier BV
Date: 07-2021
Publisher: Frontiers Media SA
Date: 20-11-2019
Publisher: MDPI AG
Date: 13-10-2022
DOI: 10.3390/BIOM12101469
Abstract: Consumption of areca nut alone, or in the form of betel quid (BQ), has negative health effects and is carcinogenic to humans. Indonesia is one of the largest producers of areca nuts worldwide, yet little is known about the biomolecular composition of Indonesian areca nuts and BQs. We have recently shown that phenolic and alkaloid content of Indonesian BQs exhibits distinct geographical differences. Here, we profiled for the first time the metabolomics of BQ constituents from four regions of Indonesia using non-targeted gas chromatography–mass spectrometry (GC–MS) analysis. In addition to well-known alkaloids, the analysis of small-molecule profiles tentatively identified 92 phytochemicals in BQ. These included mainly benzenoids and terpenes, as well as acids, aldehydes, alcohols, and esters. Safrole, a potentially genotoxic benzenoid, was found abundantly in betel (Piper betle) inflorescence from West Papua and was not detected in areca nut s les from any Indonesian region except West Papua. Terpenes were mostly detected in betel leaves and inflorescence/stem. Areca nut, husk, betel leaf, the inflorescence stem, and BQ mixture expressed distinctive metabolite patterns, and a significant variation in the content and concentration of metabolites was found across different geographical regions. In summary, this was the first metabolomic study of BQs using GC–MS. The results demonstrate that the molecular constituents of BQs vary geographically and suggest that the differential disease-inducing capacity of BQs may reflect their distinct chemical composition.
Publisher: Wiley
Date: 02-02-2021
Abstract: Angiotensin‐I‐converting enzyme (ACE) inhibitory peptides are able to inhibit the activity of ACE, which is the key enzymatic factor mediating systemic hypertension. ACE‐inhibitory peptides can be obtained from edible proteins and have the function of antihypertension. The amino acid sequences and the secondary structures of ACE‐inhibitory peptides determine the inhibitory activities and stability. The resistance of ACE‐inhibitory peptides to digestive enzymes and peptidase affect their antihypertensive bioactivity in vivo . In this paper, the mechanism of ACE‐inhibition, sources of the inhibitory peptides, structure–activity relationships, stability during digestion, absorption and transportation of ACE‐inhibitory peptides, and consumption of ACE‐inhibitory peptides are reviewed, which provide guidance to the development of new functional foods and production of antihypertensive nutraceuticals and pharmaceuticals.
Publisher: Springer Science and Business Media LLC
Date: 16-09-2023
Publisher: Oxford University Press (OUP)
Date: 2023
Abstract: Low-salt meat (salt content & %) is gaining popularity for its lower health risks, while the food industry faces technical challenges in improving its quality. Twenty-one studies involving meat quality improvement measures in low-salt meat products were included in this meta-analysis. The outcomes of these studies were assessed to derive conclusions about their effects on meat hardness and cooking losses. The results demonstrated that higher power ultrasound treatments (300–1500 W) significantly increased the hardness of low-salt meat, while a similar outcome was also achieved by low-strength (50–200 MPa) high-pressure processing (HPP) treatment, which was beneficial for alleviating the undesirable too-soft texture of the low-salt meat products. Furthermore, when salt reduction was greater than 50%, the application of ultrasonic treatment and HPP of 50–200 MPa significantly reduced the cooking losses, and the addition of hydrocolloids also increased the cooking yield of the salt-reduced meat products. Among all the interventions, HPP exhibited the most significant effects in low-salt meat quality improvement, which warrants future studies on the combination of this method with salt reduction strategies in the reduction of salt content in processed meat products.
Publisher: Cold Spring Harbor Laboratory
Date: 29-12-2019
DOI: 10.1101/2019.12.27.881656
Abstract: The flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, the location and environmental features of the vineyard site imprint the wine with distinctive aromas and flavours. Microbial growth and metabolism play an integral role in wine production from the vineyard to the winery, by influencing grapevine health, wine fermentation, and the flavour, aroma and quality of finished wines. The mechanism by which microbial distribution patterns drive wine metabolites is unclear and while flavour has been correlated with bacterial composition for red wines, bacterial activity provides a minor biochemical conversion in wine fermentation. Here, we collected s les across six distinct winegrowing areas in southern Australia to investigate regional distribution patterns of both fungi and bacteria and how this corresponds with wine aroma compounds. Results show that soil and must microbiota distinguish winegrowing regions and are related to wine chemical profiles. We found a strong relationship between microbial and wine metabolic profiles, and this relationship was maintained despite differing abiotic drivers (soil properties and weather/ climatic measures). Notably, fungal communities played the principal role in shaping wine aroma profiles and regional distinctiveness. We found that the soil microbiome is a potential source of grape- and must-associated fungi, and therefore the weather and soil conditions could influence the wine characteristics via shaping the soil fungal community compositions. Our study describes a comprehensive scenario of wine microbial biogeography in which microbial ersity responds to surrounding environments and ultimately sculpts wine aromatic characteristics. These findings provide perspectives for thoughtful human practices to optimise food and beverage flavour and composition through understanding of fungal activity and abundance.
Publisher: MDPI AG
Date: 15-09-2020
DOI: 10.3390/FOODS9091301
Abstract: Diabetes is a global health challenge. Currently, an effective treatment for diabetes is to reduce the postprandial hyperglycaemia by inhibiting the carbohydrate hydrolysing enzymes in the digestive system. In this study, we investigated the in vitro α-glucosidase and α-amylase inhibitory effects of free and bound phenolic extracts, from the bran and kernel fractions of five sorghum grain genotypes. The results showed that the inhibitory effect of sorghum phenolic extracts depended on the phenolic concentration and composition. Sorghum with higher phenolic contents generally had higher inhibitory activity. Among the tested extracts, the brown sorghum (IS131C)-bran-free extract (BR-bran-free, half-maximal inhibitory concentration (IC50) = 18 ± 11 mg sorghum/mL) showed the strongest inhibition against α-glucosidase which was comparable to that of acarbose (IC50 = 1.39 ± 0.23 mg acarbose/mL). The red sorghum (Mr-Buster)-kernel-bound extract (RM-kernel-bound, IC50 = 160 ± 12 mg sorghum/mL) was the most potent in inhibiting α-amylase but was much weaker compared to acarbose (IC50 = 0.50 ± 0.03 mg acarbose/mL).
Publisher: Wiley
Date: 25-12-2020
DOI: 10.1002/JSFA.10090
Abstract: Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product development. Therefore, this study investigated the effect of grain tea processing steps on the phenolic contents, antioxidant activity and aroma profile (volatile compounds) of MR-Buster (red-coloured) and Shawaya Short Black 1 (black-coloured) sorghum and the results compared with those for our previously reported Liberty (white-coloured) sorghum. Tea processing had significant impacts on sorghum polyphenols and volatile compounds, but the effect and level varied among sorghum varieties. The phenolic contents and antioxidant activity in these three sorghum varieties were consistent in both raw grain and grain tea s les and in the order Shawaya Short Black 1 > MR-Buster > Liberty. However, the volatile profiles (both in idual and grouped volatiles) were significantly different between sorghum varieties, and the abundance and ersity of the volatile compounds of the tea s les were in the order Liberty > MR-Buster > Shawaya Short Black 1. Black-coloured sorghum with high phenolic content and antioxidant activity is more suitable for making sorghum tea considering the health benefits. In terms of the aroma intensity and ersity, white-coloured sorghum could be the ideal material. However, future study is needed to determine the key volatile compounds that positively contribute to the aroma. This work provides important insights into the selection of grain materials for sorghum grain tea production. © 2019 Society of Chemical Industry.
Publisher: Elsevier BV
Date: 11-2022
Publisher: Elsevier BV
Date: 08-2022
DOI: 10.1016/J.FOODCHEM.2022.132499
Abstract: The entire protein fractions from hempseed, its oil cake (30-40% protein) and the extruded protein isolate (>90% protein) were investigated. The first semi-quantitative mass spectrometry-based proteomics on hempseed was performed, leading to a sum of 1879 differentially abundant proteins being identified from in idual pairwise comparisons of each extruded group compared to unextruded hempseed cake. The 'free-form' amino acid content and total amino acid content of hempseed oil cake were enhanced by up to 315% and 18%, respectively, after extrusion. Changes in the structure and thermal properties of hempseed protein were confirmed through circular dichroism, Fourier transform infrared spectroscopy, scanning electron microscopy and differential scanning calorimetry. The proteomic and structural transformation in the extruded hempseed protein fractions contributed to greater values in majority of tested functionality parameters, such as protein solubility, water and oil binding capacity, emulsification properties, and in vitro digestibility, as compared to their unextruded counterparts.
Publisher: American Society for Microbiology
Date: 26-08-2020
Abstract: The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.
Publisher: Public Library of Science (PLoS)
Date: 15-07-2015
Publisher: Elsevier BV
Date: 12-2022
DOI: 10.1016/J.PHYMED.2022.154449
Abstract: Melanin plays an important role in protecting human skin, while excessive synthesis of melanin can cause abnormal pigmentation and induce skin diseases. Long-term use of commercial whitening agents in managing skin melanin such as kojic acid and arbutin can lead to some negative effects such as dermatitis and liver cancer. Although past studies have researched the melanin inhibitory effect of plant extracts, the effective dose and mechanisms are not well summarized and discussed. This study aims to explore the melanin inhibitory property of phytochemicals and tries to answer the following research questions: (1) Which plant extracts and phytochemicals could inhibit melanin biosynthesis in the skin? what is the mechanism of action? (2) Have human trials been conducted to confirm their melanin inhibitory effect? (3) If not, which phytochemicals are recommended for further human trials? This article would provide information for future research to develop natural and safe skin whitening products. A preferred reporting items for systematic reviews and meta-analyses (PRISMA) systematic review method and OHAT risk-of-bias tool were applied to screen literature from 2000 to 2021 and 50 research articles met the selection criteria. Flavonoids, phenolic acids, stilbenes and terpenes are main classes of phytochemicals responsible for the melanin inhibitory effects. The in vitro/in vivo melanin inhibitory effects of these plant extracts hytochemicals are achieved via three main mechanisms: (1) the ethyl acetate extract of Oryza sativa Indica cv., and phytochemicals such as galangin and origanoside could manage melanin biosynthesis through competitive inhibition, non-competitive inhibition or mixed-type inhibition of tyrosinase (2) phytochemicals such as ginsenoside F1, ginsenoside Rb1 and 4‑hydroxy-3-methoxycinnamaldehyde could inhibit melanogenesis through down-regulating microphthalmia-related transcription factor (MITF) gene expression via different signalling pathways (3) the ethanolic extracts of Dimorphandra gardneriana, Dimorphandra gardneriana, Lippia microphylla and Schinus terebinthifolius have a good ultraviolet absorption ability and high sun protective factor (SPF) values, thereby inhibiting UV induced melanogenesis in the skin. Although many plant extracts and phytochemicals have been found to inhibit melanin production, most of the results were only proved in cellular and/or animal models. Only the ethyl acetate extract of Oryza sativa Indica cv. panicle, and ginsenoside F1 were proved effective in human trials. Animal studies proved the effectiveness of galangin, origanoside, ginsenoside Rb1 and 4‑hydroxy-3-methoxycinnamaldehyde with effective dose below 3 mM, and therefore recommended for future human trial. In addition, cellular studies have demonstrated the effectiveness of oxyresveratrol, mulberroside A, kurarinol, kuraridinol, plumbagin, (6aR,11aR)-3,8-dihydroxy-9‑methoxy pterocarpan, ginsenoside Rh4, cardamonin, nobiletin, curcumin, β-mangostin and emodin in inhibiting melanin synthesis at low concentrations of 20 µM and proved the low SPF values of Dimorphandra gardneriana, Dimorphandra gardneriana, Lippia microphylla and Schinus terebinthifolius extracts, and therefore recommended for further animal and human trials.
Publisher: Elsevier BV
Date: 06-2019
Publisher: Wiley
Date: 18-10-2019
Publisher: Elsevier BV
Date: 10-2021
Publisher: Informa UK Limited
Date: 30-10-2020
DOI: 10.1080/10408398.2020.1840333
Abstract: Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.
Publisher: American Chemical Society
Date: 2015
Publisher: Informa UK Limited
Date: 30-10-2023
Publisher: Elsevier BV
Date: 2023
DOI: 10.2139/SSRN.4424948
Publisher: Elsevier BV
Date: 12-2020
Publisher: MDPI AG
Date: 28-04-2022
Abstract: Oral submucous fibrosis (OSMF) is a chronic oral potentially malignant disorder (OPMD). It is described as a scarring disease of the oral mucosa associated with excess oxidants and insufficient antioxidants. While it is becoming increasingly accepted that oxidative stress results in excessive accumulation of collagen and progressive fibrosis of the submucosal tissues, there is limited data regarding the moderation of oxidative stress to initiate or prevent OSMF. To assess the scope for mechanism-based approaches to prevent or reverse OSMF, we systematically evaluated the existing literature and investigated the role of oxidative stress in the pathogenesis and chemoprevention of OSMF. A search for relevant articles on PubMed and Scopus was undertaken using pre-defined inclusion and exclusion criteria. A total of 78 articles were selected in accordance with Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) guidelines. The articles eligible for assessment investigated both OSMF and/or oxidative stress biomarkers or specific antioxidants. Both in vitro and human studies consistently demonstrated variations in oxidative stress biomarker levels in OSMF and revealed an increase in oxidative stress, paralleling the development of the disease. Furthermore, the use of antioxidant supplements was overall associated with an improvement in clinical outcomes. Having identified the significance of oxidative stress in OSMF and the therapeutic potential of antioxidant supplements, this scoping review highlights the need for further well-designed studies in the development of mechanism-based interventions for managing OSMF.
Publisher: Elsevier BV
Date: 03-2021
Publisher: Elsevier BV
Date: 03-2021
Publisher: Elsevier BV
Date: 06-2020
Publisher: Informa UK Limited
Date: 28-05-2020
Publisher: Springer Science and Business Media LLC
Date: 31-05-2023
Publisher: Wiley
Date: 18-09-2022
DOI: 10.1002/FFJ.3720
Abstract: It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition in wine determines wine quality has proven difficult to define, beyond the negative influence of taint compounds. While some relationships between concentration of volatile aroma compounds and wine quality have been made, this has been usually based on single molecules, in laboratory wines and without reference to experienced wine panels. Here, we collected and analysed 157 commercial Shiraz wines from a competitive show over 2 years. We found significant ( P .05) correlations between specific volatiles and the panel's wine quality scores. However, these correlations were not always consistent between years. We could not explain medals given to wine entries solely based on multivariate analysis of their composite volatile composition. Here, we suggest that aroma determination in judging wine quality does not completely explain the assessment of wine, and appearance (colour, clarity) and taste may be more influential factors. There are considerable practical difficulties in establishing a convincing wine quality prediction model based on analysis of volatile compounds alone.
Publisher: MDPI AG
Date: 31-01-2022
DOI: 10.3390/IJMS23031637
Abstract: Betel quid (BQ) is a package of mixed constituents that is chewed by more than 600 million people worldwide, particularly in Asia. The formulation of BQ depends on a variety of factors but typically includes areca nut, betel leaf, and slaked lime and may or may not contain tobacco. BQ chewing is strongly associated with the development of potentially malignant and malignant diseases of the mouth such as oral submucous fibrosis (OSMF) and oral squamous cell carcinoma (OSCC), respectively. We have shown recently that the constituents of BQ vary geographically and that the capacity to induce disease reflects the distinct chemical composition of the BQ. In this review, we examined the erse chemical constituents of BQ and their putative role in oral carcinogenesis. Four major areca alkaloids—arecoline, arecaidine, guvacoline and guvacine—together with the polyphenols, were identified as being potentially involved in oral carcinogenesis. Further, we propose that fibroblast senescence, which is induced by certain BQ components, may be a key driver of tumour progression in OSMF and OSCC. Our study emphasizes that the characterization of the detrimental or protective effects of specific BQ ingredients may facilitate the development of targeted BQ formulations to prevent and/or treat potentially malignant oral disorders and oral cancer in BQ users.
Publisher: Springer Science and Business Media LLC
Date: 20-10-2022
DOI: 10.1038/S41522-022-00343-7
Abstract: Human saliva contains erse bacterial communities, reflecting health status, dietary patterns and contributing to variability in the sensory perception of food. Many descriptions of the ersity of the salivary microbiome have focused on the changes induced by certain diseased states, but the commonalities and differences within healthy saliva have not been fully described. Here, we define and explore the core membership of the human salivary microbial community by collecting and re-analysing raw 16S rRNA licon sequencing data from 47 studies with 2206 saliva s les. We found 68 core bacterial taxa that were consistently detected. Differences induced by various host intrinsic and behaviour factors, including gender, age, geographic location, tobacco usage and alcohol consumption were evident. The core of the salivary microbiome was verified by collecting and analysing saliva in an independent study. These results suggest that the methods used can effectively define a core microbial community in human saliva. The core salivary microbiome demonstrated both stability and variability among populations. Geographic location was identified as the host factor that is most associated with the structure of salivary microbiota. The independent analysis confirmed the prevalence of the 68 core OTUs we defined from the global data and provides information about how bacterial taxa in saliva varies across human populations.
Publisher: Informa UK Limited
Date: 17-02-2023
Publisher: American Chemical Society (ACS)
Date: 14-09-2021
Publisher: Elsevier BV
Date: 03-2022
Publisher: Elsevier BV
Date: 12-2019
Publisher: Elsevier BV
Date: 11-2020
Publisher: Elsevier BV
Date: 2023
DOI: 10.2139/SSRN.4424842
Publisher: Elsevier BV
Date: 2023
Publisher: Hindawi Limited
Date: 23-05-2023
DOI: 10.1155/2023/2990963
Abstract: Wine producers perform early wine quality prediction based on berry morphology, the taste of the berry and the measurement of basic chemical parameters. Incorporating analysis on grape and wine volatiles could potentially achieve a more accurate prediction of wine quality, but forming these models requires careful selection of grapes, controlled fermentations, and standardised quality assessment. Here, we present 3 models for the prediction of quality in Shiraz wine. Modelling was performed by general regression analysis with 4-fold cross-validation: Model 1 (R2 = 99.97% and 4-foldR2 = 97.61%) for prediction of wine quality from wine volatiles, Model 2 (R2 = 99.89% and 4-foldR2 = 98.42%) for early prediction of wine quality from free-bound and glycosidically bound grape volatiles, and Model 3 (R2 = 91.62% and 4-foldR2 = 80.21%) for the prediction of wine quality from free grape volatiles only. The accuracy of these models presents an advancement in the early prediction of wine quality and provides a valuable tool to assist grape growers and winemakers to support the understanding of quality in the vineyard to better direct scarce resources.
Publisher: Wiley
Date: 29-03-2020
DOI: 10.1002/CCHE.10277
Publisher: Elsevier BV
Date: 2023
DOI: 10.2139/SSRN.4526953
Publisher: Frontiers Media SA
Date: 07-07-2017
Publisher: Elsevier BV
Date: 04-2021
Publisher: Royal Society of Chemistry (RSC)
Date: 2023
DOI: 10.1039/D3FO03137C
Abstract: A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic content, volatile...
Publisher: Informa UK Limited
Date: 18-11-2020
DOI: 10.1080/10408398.2020.1845603
Abstract: Tyramine-derived hydroxycinnamic acid amines (HCAAT) are naturally occurring group of secondary metabolites present in various plant genera, such as
Publisher: Elsevier BV
Date: 12-2021
Publisher: American Chemical Society (ACS)
Date: 24-04-2015
Abstract: This study characterizes the environmental factors driving rotundone concentrations in grape berries by quantifying rotundone variability and correlating it with viticultural parameters. Dissection of the vineyard into distinct zones (on the basis of vigor, electrical soil conductivity, and slope), vine into orientations to sun (shaded/unshaded), and grape bunches into sectors (upper and lower and front and back) shows the influence of vine vigor, sunlight, and temperature. Occurrence of the highest rotundone concentration was observed in shaded bunch sectors and vines and from higher vigor vines in the southern-facing areas of the vineyard. The highest concentration of rotundone is consistently found at the top and in shaded sectors of bunches, and this correlates to lower grape surface temperatures. Modeling showed that berry temperature exceeding 25 °C negatively affects the rotundone concentration in Shiraz. Both natural and artificial shading modulated the grape surface and air temperature at the bunch zone and increased the rotundone concentration, without affecting other grape berry quality parameters. Thus, temperature and possibly sunlight interception are the main determinants of rotundone in grape berries. Vineyard topography, vine vigor, vine row, and grape bunch orientation influence the level of berry shading and can, therefore, adjust bunch surface and zone temperatures and influence the berry rotundone concentration.
Publisher: Informa UK Limited
Date: 03-09-2020
DOI: 10.1080/10408398.2020.1813684
Abstract: Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in which glycosidically bound form can be converted into free form during storage and processing, thereby enhancing the overall aroma property. In recent years, the bound aroma precursors have been widely used as flavor additives in the food industry to enhance, balance and recover the flavor of products. This review summarizes the fruit-derived aroma glycosides in different aspects including chemical structures, enzymatic hydrolysis, biosynthesis and occurrence. Aroma glycosides structurally involve an aroma compound (aglycone) and a sugar moiety (glycone). They can be hydrolyzed to release free volatiles by endo- and/or exo-glucosidase, while their biosynthesis refers to glycosylation process using glycosyltransferases (GTs). So far, aroma glycosides have been found and studied in multiple fruits such as grapes, mangoes, lychees and so on. Additionally, their importance in flavor perception, their utilization in food flavor enhancement and other industrial applications are also discussed. Aroma glycosides can enhance flavor perception via hydrolyzation by β-glucosidase in human saliva. Moreover, they are able to impart product flavor by controlling the liberation of active volatiles in industrial applications. This review provides fundamental information for the future investigation on the fruit-derived aroma glycosides.
Publisher: IOP Publishing
Date: 10-2019
DOI: 10.1088/1755-1315/346/1/012075
Abstract: Grape marc is a by-product of winemaking that contains numerous polyphenols, the bioavailability of polyphenol is largely dependent on their metabolism by probiotics or gut microbiome. The two-way phenolic-microbiota interaction has been postulated as the microorganisms and specific polyphenols could affect each other and exert beneficial effects on the host health. However, the oral taken probiotics showed a low survival rate in the gastrointestinal tract, while using encapsulation technique can provide them with a protective microenvironment. The objective of this study was to investigate the bioaccessibility of polyphenols originated from whole grape marc, consisting of seeds, skins and stems, combined with encapsulated oral taken probiotics, using in vitro digestion model and analytical chemistry techniques. 23 phenolic compounds were evaluated in this study, which included phenolic acids, anthoxanthins and stilbenes. This study showed that the encapsulated probiotics were protected by microcapsules until being liberated in the large intestine, and the metabolism of some polyphenols derived from selected grape marc s les was promoted by probiotics. These results indicate the potential of combining grape marc polyphenols with probiotics to develop a new health product. Furthermore, this provides the wine industry with an opportunity to make a profit by using by-products.
Publisher: Cold Spring Harbor Laboratory
Date: 27-03-2023
DOI: 10.1101/2023.03.27.534455
Abstract: The preferences of consumers for different flavours and aromas in wine are varied and may be explained by inherent factors such as cultural background, wine education and personal taste of the wine consumer. Wine flavour as perceived in the mouth includes aroma compounds released through the retronasal pathway which are shaped by interactions with saliva. Saliva and wine interactions could provide an explanation as to why wine tasters express different preferences for wine. To test this hypothesis, 13 Western and 13 Chinese experienced wine tasters were recruited. Sensory evaluation was performed in formal surroundings to acquire free description-based and perceived sensory intensity data using the Pivot ® Profile and continuous scale assessment, respectively. Participants’ saliva s les were collected before the sensory evaluation and spiked into a wine s le to investigate the impact on the wine volatile release using GC×GC−MS. Saliva s les were subjected to enzyme activity assays and protein composition profiling by Tandem Mass Tag (TMT) quantitative proteomics. The wine tasters showed differences in wine flavour perception, which was supported by the difference in wine volatile release resulting from the addition of saliva. The two groups of participants did not have significant differences in total salivary protein concentrations or the amounts of esterase and α-amylase. However, statistically significant variations in the concentrations of specific proteins (proline-rich proteins (PRPs) and lipocalin-1 (LCN-1) p 0.01) were found between the two groups. Significant correlations between perceived intensities of wine attributes and concentrations of PRPs and LCN-1 were observed. These results indicate that the composition of proteins in saliva are a factor that influences wine perception and preference. Our results provide a biochemical basis to understanding preference for food based on interactions between aroma compounds and salivary proteins and could be used to suggest foods or beverages to particular cultural groups.
Publisher: Wiley
Date: 19-12-2020
Publisher: Elsevier BV
Date: 10-2022
Publisher: Elsevier BV
Date: 02-2021
Publisher: Wiley
Date: 19-12-2020
Publisher: Elsevier BV
Date: 2023
DOI: 10.2139/SSRN.4540471
Publisher: Elsevier BV
Date: 2023
Publisher: Wiley
Date: 19-12-2020
Publisher: Elsevier BV
Date: 2019
Publisher: Wiley
Date: 17-07-2019
Publisher: Elsevier BV
Date: 08-2023
Publisher: Elsevier BV
Date: 10-2022
Publisher: Frontiers Media SA
Date: 21-06-2016
Publisher: MDPI AG
Date: 27-06-2017
Publisher: Wiley
Date: 27-06-2021
Abstract: Effects of extrusion with varying barrel temperature, moisture content, and screw speed on hempseed oil cake were studied for the first time. Extrusion at lower moisture (30%) and higher screw speed (300 rpm) significantly increased the proportion of free polyphenols, flavonoids, and phenylpropionamide content, and ‐glucosidase and acetylcholinesterase inhibition activities. Full factorial design confirmed the three‐way interactions among all extrusion parameters for all chemical assays with the bound phenolic fraction, total flavonoid content, and DPPH inhibition activity of the free phenolic fraction. HPLC‐DAD‐ESI‐QTOF‐MS/MS analysis tentatively identified 26 phenylpropionamides, and the contents of N‐ trans ‐caffeoyltyramine (66.26 µg/g) and total phenylpropionamides (85.77 µg/g) were significantly increased after extrusion at the lower moisture and higher screw speed extrusion conditions. The higher ‐glucosidase inhibition activity at higher screw speed could be due to the N‐ trans ‐caffeoyltyramine ( r = 0.99, p 0.01), while the AChE inhibition activity appeared to be influenced more by the cannabisins A‐C, M ( r 0.8, p 0.01). Hempseed oil cake is a byproduct of oil extraction, with high protein and high fiber contents. The results of this research could be used directly in food industry to improve the nutritional and commercial value of hempseed oil cake by extrusion technology.
Publisher: Elsevier BV
Date: 03-2023
DOI: 10.1016/J.FOODCHEM.2022.134721
Abstract: This study investigated the effects of the sugarcane flavones diosmin, diosmetin, luteolin, and tricin, and their interactions with sugarcane fiber on the modulation of gut microbiota using in vitro batch fermentation. The alteration of fecal fermentation bacterial profile was analyzed using 16S rRNA sequencing data, while the bioavailability of fiber was indicated by short-chain fatty acid (SCFA) production and metabolism of polyphenols was measured directly by phenolic metabolites. Application of diosmin, diosmetin, luteolin, and tricin without fiber had no significant effect on the overall microbiota profile after 24 h of fermentation. When fiber alone was added, total SCFA production increased, specifically that of propionic and valeric acids. However, when flavones were combined with fiber, synergistic effects on the modulation of relative abundances of different bacterial taxa was noted. In particular, the proportion of Prevotella spp. was significantly increased by the combinations of diosmin, luteolin, and tricin with fiber.
Publisher: Informa UK Limited
Date: 05-05-2021
Publisher: Wiley
Date: 14-11-2020
Publisher: Wiley
Date: 19-06-2021
Abstract: Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non‐ Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast–phenolics interactions and to identify the current literature gaps for future research.
Publisher: Elsevier BV
Date: 08-2021
Publisher: Royal Society of Chemistry (RSC)
Date: 2022
DOI: 10.1039/D2FO01851A
Abstract: Here we attempted to deliver probiotics to the human gut using fruit juices as a carrier, which is less common despite the newest trend to incorporate probiotics into non-dairy food.
Publisher: Elsevier BV
Date: 2024
DOI: 10.2139/SSRN.4476398
Publisher: Wiley
Date: 30-10-2021
Publisher: Cold Spring Harbor Laboratory
Date: 10-09-2020
DOI: 10.1101/2020.09.10.290536
Abstract: Microbial activity is an integral part of an agricultural ecosystem and influences the quality of agricultural commodities. Microbial ecology influences grapevine health and crop production, conversion of sugar to ethanol during fermentation, thus wine aroma and flavour. There are regionally differentiated microbial patterns in grapevines and must but how microbial patterns contribute to wine regional distinctiveness ( terroir ) at small scale ( km) is not well defined. Here we characterise fungal communities, yeast populations, and Saccharomyces cerevisiae populations during spontaneous fermentation using metagenomics and population genetics to investigate microbial distribution and fungal contributions to the resultant wine. We found differentiation of fungi, yeasts, and S. cerevisiae between geographic origins (estate/vineyard), with influences from the grape variety. Growth and dominance of S. cerevisiae during fermentation reshaped the fungal community and showed geographic structure at the strain level. Associations between fungal microbiota ersity and wine chemicals suggest that S. cerevisiae plays a primary role in determining wine aroma profiles at a sub-regional scale. The geographic distribution at scales of less than 12 km supports that differential microbial communities, including the dominant fermentative yeast S. cerevisiae can be distinct in a local setting. These findings provide further evidence for microbial contributions to wine terroir , and perspectives for sustainable agricultural practices to maintain microbial ersity and optimise fermentation function to craft beverage quality.
Publisher: Elsevier BV
Date: 09-2021
Publisher: Elsevier BV
Date: 12-2023
Publisher: Elsevier BV
Date: 08-2021
Publisher: Informa UK Limited
Date: 17-03-2023
Publisher: Wiley
Date: 23-06-2019
DOI: 10.1111/IJFS.14255
Publisher: Elsevier BV
Date: 08-2022
DOI: 10.1016/J.FOODCHEM.2022.132665
Abstract: This study aimed to examine the effects of sugarcane polyphenol and fiber (Phytolin + Fiber) on gut microbiota, short-chain fatty acids (SCFAs) production and phenolic metabolites production using in vitro digestion and fermentation model. Microbial profiling by 16S rRNA sequencing was used to analyze the pig faecal microbiota profile. SCFAs were identified and quantified by GC-FID, and phenolic metabolites were characterized by LC-ESI-QTOF-MS/MS. The results showed that Phytolin + Fiber exert synergistic effects on the pig gut microbiota by increasing the relative abundances of Lactobacillus and Catenibacterium, and decreasing the relative abundances of Mogibacterium, Dialister, and Escherichia-Shigella. Phytolin + Fiber also significantly increased the total SCFAs production, particularly the propionic and butyric acids. Production of phenolic metabolites related to major polyphenols in Phytolin were tentatively identified. These results suggest that Phytolin + Fiber could be beneficial to human colon health given the similarities between pig and human intestine in terms of physiology and microbiome.
Publisher: MDPI AG
Date: 02-05-2022
DOI: 10.3390/BIOM12050664
Abstract: Oral submucous fibrosis (OSF) is a potentially malignant condition of the oral cavity characterized by progressive fibrosis of the submucosal tissues. OSF is typically associated with the use of betel quid (BQ), a chewing package made of natural products (e.g., areca nut, betel leaves), with or without smokeless tobacco. BQ ingredients contain pro-carcinogenic bioactive compounds, but also potentially protective biomolecules, and we have shown recently that the chemical properties of different BQ recipes vary, which may explain the unequal prevalence of OSF and oral cancer in BQ users in different geographical regions. Hence, this scoping review was aimed at evaluating the existing literature regarding different BQ compounds and their association with OSF. The repository of the National Library of Medicine (MEDLINE/PubMed), medRxiv databases, Google scholar, Baidu scholar, CNKI, and EBSCO were used to search for publications that investigated the association between BQ chewing and OSF up to November 2021. The search terminology was constructed using the keywords “betel quid” and “oral submucous fibrosis”, and their associated terms, with the use of Boolean operators. The search was conducted under Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension for Scoping Reviews (PRISMA-ScR) guidelines, together with clear inclusion and exclusion criteria. The review showed that the risk of developing OSF varied between different BQ recipes, and that chewing BQ mixtures containing betel inflorescence (BI) significantly increased the risk of OSF, as did the addition of tobacco. Conversely, the use of betel leaf in the mixture was likely to be protective, which may be due to the presence of polyphenols. Although further research is needed to determine the effect of in idual BQ ingredients in the development of OSF, our pilot results provide the scope and rationale for informing future chemopreventive strategies for OSF and oral cancer in BQ chewers.
Publisher: Elsevier BV
Date: 03-2024
Publisher: Elsevier BV
Date: 09-2016
Publisher: Springer Science and Business Media LLC
Date: 28-09-2020
DOI: 10.1038/S41598-020-73058-4
Abstract: Kava is a beverage made from the ground roots of the plant Piper Methysticum . Active compounds of Kava have previously been demonstrated to exert an antiproliferative effect through cell cycle arrest and promotion of apoptosis. Our aim was to investigate the in vitro effects of the main constituents derived from Kava on oral squamous cell carcinoma (OSCC) activity. Gas chromatography mass spectrometry (GCMS) was used to characterise the main constituents of two Kava preparations. Cell proliferation was assessed in two human OSCC cell lines (H400 and BICR56) and in normal oral keratinocytes (OKF6) treated with the identified Kava constituents, namely Flavokawain A (FKA), Flavokawain B (FKB), yangonin, kavain and methysticin using an MTS in vitro assay. Cell migration at 16 h was assessed using a Transwell migration assay. Cell invasion was measured at 22 h using a Matrigel assay. Cell adhesion was assessed at 90 min with a Cytoselect Adhesion assay. The two Kava preparations contained substantially different concentrations of the main chemical constituents. Treatment of malignant and normal oral keratinocyte cell lines with three of the identified constituents, 10 μg/ml FKA, 2.5 μg/ml FKB and 10 μg/ml yangonin, showed a significant reduction in cell proliferation in both H400 and BICR56 cancer cell lines but not in normal OKF6 cells. Remarkably, the same Kava constituents induced a significant reduction of OSCC cell migration and invasion. We have demonstrated, for the first time, that Kava constituents, FKA, FKB and yangonin have potential anticancer effects on OSCC. This highlights an avenue for further research of Kava constituents in the development of future cancer therapies to prevent and treat OSCC.
Publisher: Cold Spring Harbor Laboratory
Date: 14-12-2021
DOI: 10.1101/2021.12.13.471511
Abstract: Human saliva contains erse bacterial communities, reflecting human health status, dietary patterns and contributing to variability in the sensory perception of food. Many descriptions of salivary microbiome ersity compare commonalities and differences with reference to a diseased state, but the composition of healthy saliva has not been described. Here, we use a meta-analysis approach to define and explore the core membership of the human salivary microbial community by collecting and re-analysing raw 16S rRNA licon sequencing data from 47 studies with 2206 saliva s les. We found 68 core bacterial taxa that were consistently detected. Differences induced by various host intrinsic and behaviour factors, including gender, age, geographic location, tobacco usage, and alcohol consumption, were evident. The core of the salivary microbiome was verified by collecting and analysing saliva in an independent study. These results suggest that the methods used can effectively define a core microbial community in human saliva with high prevalence. The core salivary microbiome demonstrated both stability and variability among populations. Geographic location was identified as the host factor with the largest effect in shaping salivary microbiota. The independent analysis underlined that the impact of geographic variation is likely due to diet.
Publisher: Elsevier BV
Date: 08-2016
DOI: 10.1016/J.FOODCHEM.2019.125101
Abstract: Terpenes and their derivatives, terpenoids, are important biomarkers of grape quality as they contribute to flavor and aroma of grape and wine. The evolution of terpene and terpenoids throughout grapevine phenological development cycles is not well understood. The current study investigated the volatile profiles of free terpene and terpenoid of five widely grown Vitis vinifera L. cultivars (Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris), at different phenological stages from fruit-set to harvest. 17 Monoterpenoids, 3 norisoprenoid and 13 sesquiterpenoids were identified and quantified. Discriminant analysis revealed that for each grape cultivar, free terpene profiles at different E-L stages were distinctive. When integrating total sugar, total terpenes and the cumulated heat index, it could be found that flavor ripening was more consistent with sugar ripening in the warmer vintage 2016. Comparing the two red wine varieties, the overall development patterns of total monoterpenes, norisoprenoids and sesquiterpenes were similar.
Publisher: Elsevier BV
Date: 02-2022
Publisher: MDPI AG
Date: 20-09-2020
Abstract: Terpenes contribute to the desirable flavour and aroma of grapes and wine. The biosynthesis of these plant secondary metabolites is influenced by both physiological and environmental factors, such as grapevine phenological stage and sunlight exposure. In this study, we investigated the influence of ultraviolet (UV) at different grapevine phenological stages on free terpenes in grape at harvest. Two types of transparent polymer films were applied to grape bunches to eliminate both UV-A and UV-B or only eliminate UV-B, followed by the identification and quantification of terpenes using headspace solid-phase microextraction with gas chromatography–mass spectrometry (HS–SPME–GC–MS) analysis. In all, 27 free terpenes were identified, including eight monoterpenes/monoterpenoids, four norisoprenoids and fifteen sesquiterpenes. Higher concentrations of γ-terpinene, linalool and β-damascenone were observed in grapes with UV-B attenuation compared to the naturally exposed grape bunches. Elevated α-muurolene was observed in UV-attenuated grapes from pre-veraison to harvest, while higher concentrations of γ-cadinene were observed in naturally exposed grapes. The impacts of UV exclusion on grape terpenes at harvest were specific to phenological stages, where applying UV films from veraison to intermediate ripeness reduced the concentrations of key terpenes in grape harvest and UV attenuation from intermediate ripeness to harvest promoted the accumulation of α-muurolene and γ-cadinene. This study provides information for viticulturists to better manage grape terpene composition through UV shading.
Publisher: Informa UK Limited
Date: 23-05-2022
DOI: 10.1080/10408398.2022.2078275
Abstract: Plant-based food products have been receiving an astronomical amount of attention recently, and their demand will most likely soar in the future. However, their unpleasant, intrinsic flavor and odor are the major obstacles limiting consumer's acceptance. These off-flavors are often described as "green," "grassy," "beany," "fatty" and "bitter." This review highlights the presence and formation of common off-flavor volatiles (aldehydes, alcohols, ketones, pyrazines, furans) and nonvolatiles (phenolics, saponins, peptides, alkaloids) from a variety of plant-based foods, including legumes (e.g. lentil, soy, pea), fruits (e.g. apple, grape, watermelon) and vegetables (e.g. carrot, potato, radish). These compounds are formed through various pathways, including lipid oxidation, ethanol fermentation and Maillard reaction (and Strecker degradation). The effect of off-flavor compounds as received by the human taste receptors, along with its possible link of bioactivity (e.g. anti-inflammatory effect), are briefly discussed on a molecular level. Generation of off-flavor compounds in plants is markedly affected by the species, cultivar, geographical location, climate conditions, farming and harvest practices. The effects of genome editing (i.e. CRISPR-Cas9), various processing technologies, such as antioxidant supplementation, enzyme treatment, extrusion, fermentation, pressure application, and different storage and packaging conditions, have been increasingly studied in recent years to mitigate the formation of off-flavors in plant foods. The information presented in this review could be useful for agricultural practitioners, fruits and vegetables industry, and meat and dairy analogue manufacturers to improve the flavor properties of plant-based foods.
Publisher: MDPI AG
Date: 10-06-2019
Abstract: Diabetes mellitus has become a serious and growing public health concern. It has high morbidity and mortality because of its complications, such as diabetic nephropathy, diabetic cardiovascular complication, diabetic neuropathy, diabetic retinopathy, and diabetic hepatopathy. Epidemiological studies revealed that the consumption of tea was inversely associated with the risk of diabetes mellitus and its complications. Experimental studies demonstrated that tea had protective effects against diabetes mellitus and its complications via several possible mechanisms, including enhancing insulin action, ameliorating insulin resistance, activating insulin signaling pathway, protecting islet β-cells, scavenging free radicals, and decreasing inflammation. Moreover, clinical trials also confirmed that tea intervention is effective in patients with diabetes mellitus and its complications. Therefore, in order to highlight the importance of tea in the prevention and management of diabetes mellitus and its complications, this article summarizes and discusses the effects of tea against diabetes mellitus and its complications based on the findings from epidemiological, experimental, and clinical studies, with the special attention paid to the mechanisms of action.
Publisher: Frontiers Media SA
Date: 11-08-2022
Publisher: Elsevier BV
Date: 08-2016
DOI: 10.1016/J.FOODCHEM.2016.02.125
Abstract: The flavour of wine is derived, in part, from the flavour compounds present in the grape, which change as the grapes accumulate sugar and ripen. Grape berry terpene concentrations may vary at different stages of berry development. This study aimed to investigate terpene evolution in grape berries from four weeks post-flowering to maturity. Grape bunches were s led at fortnightly intervals over two vintages (2012-13 and 2013-14). In total, five monoterpenoids, 24 sesquiterpenes, and four norisoprenoids were detected in grape s les. The highest concentrations of total monoterpenoids, total sesquiterpenes, and total norisoprenoids in grapes were all observed at pre-veraison. Terpenes derived from the same biosynthetic pathway had a similar production pattern during berry development. Terpenes in grapes at harvest might not necessarily be synthesised at post-veraison, since the compounds or their precursors may already exist in grapes at pre-veraison, with the veraison to harvest period functioning to convert these precursors into final products.
Publisher: Informa UK Limited
Date: 12-2020
DOI: 10.1080/10408398.2020.1853037
Abstract: Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete with bioactive phytochemicals with health properties. Cereal grains contain a erse range of bioactive phytochemicals including phenolic compounds, dietary fibers, carotenoids, tocols, phytosterols,
Publisher: Elsevier BV
Date: 2021
Start Date: 2016
End Date: 2017
Funder: Wine Australia
View Funded ActivityStart Date: 08-2022
End Date: 07-2025
Amount: $525,000.00
Funder: Australian Research Council
View Funded Activity