Cyclocarya
paliurus
tea,
also
known
as
"sweet
tea",
a
health
substitute
tea
with
leaves
raw
material,
is
famous
for
its
unique
nutritional
benefits
and
flavor.
However,
due
to
the
"bittersweet"
of
it
still
unable
fully
satisfy
consumers'
high-quality
taste
experience
oral
pleasure.
The
sensory
quality
are
mainly
determined
by
secondary
metabolites.
Therefore,
this
study
aimed
explore
metabolites
in
during
their
growth
process,
particularly
composition
variation
sweet
bitter
compounds,
combining
multi-platform
metabolomics
analysis
an
electronic
tongue
system
molecular
docking
simulation
technology.
results
indicated
that
there
were
significant
differences
contents
total
phenols,
flavonoids,
polysaccharides
saponins
C.
different
growing
months,
among
which
bioactive
components
harvested
July
highest,
best
balance
between
sweetness
bitterness
was
achieved.
A
575
identified
potential
active
related
sweet/bitter
using
nontargeted
based
on
UHPLC-MS/MS
analysis.
Molecular
technology
utilized
interactions
candidate
receptor
T1R2/T1R3
T2R4/T2R14.
Six
key
compounds
high
low
successfully
computational
analysis,
including
cis-Anethole,
Gluconic
acid,
beta-D-Sedoheptulose,
Asparagine,
Proline,
Citrulline,
may
serve
candidates
modification
leaves.
These
findings
provide
new
perspective
understanding
characteristics
contribute
distinctive
Antioxidants,
Journal Year:
2024,
Volume and Issue:
13(9), P. 1108 - 1108
Published: Sept. 13, 2024
The
goal
of
the
research
was
to
determine
impact
fortification
with
polyphenolic
compounds
on
(i)
sensory
attractiveness
(global
satisfaction,
appearance,
colour,
odour,
flavour,
sweetness,
bitterness),
(ii)
content
polyphenols
and
colour
(L*,
a*,
b*)
after
baking
process
(iii)
their
bioactive
potential
(antioxidants
activity
inhibiting
α-amylase
α-glucosidase
enzyme).
Fortification
made
extracts
selected
plant
raw
materials
rich
in
from
quince
(fruits),
tilia
(flowers),
pomegranate
(skin),
passion
fruit
(endocarp),
sour
cherries
(leaves),
haskap
chokeberry
(berries),
silver
skin
(coffee
beans),
rosehip
(seeds).
Depending
nature
polyphenol
extract,
flavan-3-ols
(monomeric
polymeric),
phenolic
acid,
flavonols
anthocyanins
were
identified
product
amounts
ranging
53.7
212.6
mg/100
g
DM.
Cookies'
depended
type
extract
used
for
fortification.
Cookies
haskap,
cherry
presented
highest
antioxidant
potential.
chokeberry,
high
(65.5,
60.6
62.2%
inhibition,
respectively),
but
cookies
(23.0,
20.4
21.4%
respectively).
In
evaluation,
most
attractive
(6.3
5.8
score,
lowest
ratings
given
especially
cookies,
which
obtained
desirability
(3.7
score).
acceptability
fortified
determined
least
extent
by
monomeric
acids
(in
minus
odour/flavour,
bitterness,
sweetness
global
satisfaction),
anthocyanins,
polymeric
procyanidins
had
significant
positive
consumer
acceptance
assessed
features,
i.e.,
bitterness
(positive
drivers).
Beverages,
Journal Year:
2024,
Volume and Issue:
11(1), P. 1 - 1
Published: Dec. 24, 2024
Functional
carob
beverages
have
recently
attracted
consumer
attention
as
a
natural
and
sustainable
alternative
due
to
their
excellent
nutritional
profile
associated
health
benefits.
Derived
from
the
pods
of
tree
(Ceratonia
siliqua
L.),
which
thrives
in
Mediterranean
regions,
these
are
naturally
sweet,
caffeine-free,
rich
bioactive
compounds,
including
polyphenols,
dietary
fiber,
essential
minerals.
This
review
highlights
composition
beverages,
noting
high
fiber
content,
antioxidant
capacity,
lack
stimulating
alkaloids,
making
them
an
ideal
option
for
health-conscious
consumers.
The
manufacturing
processes,
phytochemical
properties,
sensory
qualities
discussed,
along
with
potential
roles
promoting
digestive,
cardiovascular,
metabolic
health.
growing
interest
reflects
broader
trends
food
systems
plant-based
nutrition,
positioning
promising
choice
functional
beverage
industry.
Several
epidemiological
studies
and
intervention
trials
have
demonstrated
that
flavanols
present
in
grapes
blueberries
can
lower
the
risk
of
cardiovascular
disease.
However,
mechanisms
action
these
compounds
remain
unclear
due
to
their
low
bioavailability.
A
polyphenol-rich
grape
blueberry
extract
(PEGB)
contained
about
16%
flavanol,
which
11%
was
monomer
4%
dimer.
sensory
test
investigated
oral
perception
a
PEGB.
At
concentrations
where
quercetin
had
almost
no
detectable
taste,
PEGB
exhibited
significant
astringency.
Furthermore,
comparing
redox
properties
against
O2･-
using
luminescence
method,
acted
as
prooxidant
at
concentrations,
promoting
O2･-production
scavenging
O2･-at
high
under
pH
conditions
similar
cavity
intestine.
In
contrast,
showed
antioxidant
activity
any
concentration.
single
administration
rats
increase
skeletal
muscle
arteriolar
blood
flow.
According
results,
containing
displays
potent
astringent
flavor,
increases
neutral
environment
well
intestine,
considerably
enhances
flow
muscles
after
dose
rats.
The
results
this
study
indicate
need
investigate
causal
relationship
between
perception,
properties,
bioactivity
polyphenols.
bioRxiv (Cold Spring Harbor Laboratory),
Journal Year:
2024,
Volume and Issue:
unknown
Published: June 24, 2024
Abstract
Cocoa
(
Theobroma
cacao
L.)
is
the
basic
raw
material
to
produce
chocolate
and
other
derivatives
such
as
cocoa
butter,
powder
liquor
(cocoa
paste),
which
requires
a
fermentation
process
that
affects
its
chemical
composition
sensory
profile.
The
objective
of
this
study
was
monitor
biochemical,
physical
changes
during
beans
in
bean
processing
plants
department
Caquetá,
Colombia.
During
fermentation,
temperature
mass
pH
pulp
were
monitored
at
different
(sites
ASOACASAN
ASA,
COMICACAO
CMI,
COMCAP
COC).
Also,
two
points
(days
4
7),
properties
determined,
variables
related
bromatological
composition,
polyphenolic
compounds
antioxidant
activity
attributes
sites.
An
increase
dough
found,
however
cotyledon
decreased
fat
moisture
content
varied
with
time.
At
site
level,
total
polyphenol
(TPC),
flavonoids
(TF),
DPPH
FRAP
contents
statistically
different,
COC
being
from
TPC
higher
(507
mg
GAE/g
Cocoa)
respect
sites
(<
360
Cocoa).
TF
followed
similar
behavior
TPC,
significant
differences
between
times
for
ASA.
(309.1
Catechin/g
cocoa)
CMI
(215.6
ASA
(185.7
cocoa).
Values
ranged
5869.3
7781.8
𝜇mol
Trolox/g
assay
369.8
606.7
AA/g
among
Foods,
Journal Year:
2024,
Volume and Issue:
13(19), P. 3089 - 3089
Published: Sept. 27, 2024
Cyclocarya
paliurus
tea,
also
known
as
“sweet
tea”,
an
herbal
tea
with
leaves
raw
material,
is
famous
for
its
unique
nutritional
benefits
and
flavor.
However,
due
to
the
“bittersweet”
of
it
still
unable
fully
satisfy
consumers’
high-quality
taste
experience
satisfaction.
Therefore,
this
study
aimed
explore
metabolites
in
during
their
growth
period,
particularly
composition
variation
sweet
bitter
compounds,
by
combining
multi-platform
metabolomics
analysis
electronic
tongue
system
molecular
docking
simulation
technology.
The
results
indicated
that
there
were
significant
differences
contents
total
phenols,
flavonoids,
polysaccharides,
saponins
C.
different
growing
months.
A
575
secondary
identified
potential
active
related
sweet/bitter
using
nontargeted
based
on
UHPLC-MS/MS
analysis.
Moreover,
technology
was
utilized
interactions
between
candidate
receptors
T1R2/T1R3
T2R4/T2R14.
Six
key
compounds
high
sweetness
low
bitterness
successfully
computational
analysis,
including
cis-anethole,
gluconic
acid,
beta-D-Sedoheptulose,
asparagine,
proline,
citrulline,
which
may
serve
candidates
modification
leaves.
These
findings
provide
a
new
perspective
understanding
characteristics
contribute
distinctive
sensory
quality
Current Research in Food Science,
Journal Year:
2024,
Volume and Issue:
9, P. 100914 - 100914
Published: Jan. 1, 2024
Recent
studies
have
indicated
that
the
activation
of
bitter
taste
receptors
(T2R)
expressed
in
gastrointestinal
secretory
cells
has
a
regulatory
effect
on
secretion
hormones.
Polyphenols
are
known
to
be
ingested
at
daily
intake
5
g
or
more
and
commonly
taste.
Consequently,
interaction
between
receptor
T2R46
490
polyphenols
was
investigated
using
