Inst. Lebensmitteltechnologie und Lebensmittelchemie

234 Items

Recent Submissions
Development of a targeted HPLC-ESI-QqQ-MS/MS method for the quantification of sulfolipids from a cyanobacterium, selected leafy vegetables, and a microalgae species

Fischer, Judith ; Treblin, Mascha ; Sitz, Tobias ; Rohn, Sascha (2021-01-22)

The use of macro- and microalgae, as well as cyanobacteria, becomes increasingly important for human nutrition, even in Western diets. Health effects, positive as well as negative, are believed to result mainly from minor components in the food. In macro- and microalgae as well as in certain cyanobacteria, one class of such minor compounds is sulfolipids, more precisely sulfoquinovosylmonoacylg...

Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)

Groth, Sabrina ; Budke, Christoph ; Weber, Timo ; Neugart, Susanne ; Brockmann, Sven ; Holz, Martina ; Sawadski, Bao Chau ; Daum, Diemo ; Rohn, Sascha (2021-04-30)

Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity...

Allyl Isothiocyanate: A TAS2R38 Receptor-Dependent Immune Modulator at the Interface Between Personalized Medicine and Nutrition

Tran, Hoai T. T. ; Stetter, Rebecca ; Herz, Corinna ; Spöttel, Jenny ; Krell, Mareike ; Hanschen, Franziska S. ; Schreiner, Monika ; Rohn, Sascha ; Behrens, Maik ; Lamy, Evelyn (2021-04-20)

Understanding individual responses to nutrition and medicine is of growing interest and importance. There is evidence that differences in bitter taste receptor (TAS2R) genes which give rise to two frequent haplotypes, TAS2R38-PAV (functional) and TAS2R38-AVI (non-functional), may impact inter-individual differences in health status. We here analyzed the relevance of the TAS2R38 receptor in the ...

Unique Brewing-Relevant Properties of a Strain of Saccharomyces jurei Isolated From Ash (Fraxinus excelsior)

Hutzler, Mathias ; Michel, Maximilian ; Kunz, Oliver ; Kuusisto, Tiina ; Magalhães, Frederico ; Krogerus, Kristoffer ; Gibson, Brian (2021-03-31)

The successful application of Saccharomyces eubayanus and Saccharomyces paradoxus in brewery fermentations has highlighted the potential of wild Saccharomyes yeasts for brewing, and prompted investigation into the application potential of other members of the genus. Here, we evaluate, for the first time, the brewing potential of Saccharomyces jurei. The newly isolated strain from an ash tree (F...

A Nanotubular Metal–Organic Framework with a Narrow Bandgap from Extended Conjugation**

Ayhan, M. Menaf ; Bayraktar, Ceyda ; Yu, Kai Bin ; Hanna, Gabriel ; Yazaydin, A. Ozgur ; Zorlu, Yunus ; Yücesan, Gündoğ (2020-10-15)

A one‐dimensional nanotubular metal–organic framework (MOF) [Ni(Cu‐H4TPPA)]⋅2 (CH3)2NH2+ (H8TPPA=5,10,15,20‐tetrakis[p‐phenylphosphonic acid] porphyrin) constructed by using the arylphosphonic acid H8TPPA is reported. The structure of this MOF, known as GTUB‐4, was solved by using single‐crystal X‐ray diffraction and its geometric accessible surface area was calculated to be 1102 m2 g−1, making...

Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation

Einhorn-Stoll, Ulrike ; Kastner, Hanna ; Fatouros, Alexandra ; Krähmer, Andrea ; Kroh, Lothar W. ; Drusch, Stephan (2020-04-16)

Thermal degradation of modified pectin samples with varying molecular structure during storage was recently studied at 60 °C and 80% relative humidity (rh) for 28 days. Demethoxylation and depolymerisation were identified as main degradation reactions. The present paper aims on improving the understanding of the different depolymerisation reactions and their interplay with demethoxylation durin...

Pectin - plant protein systems and their application

Einhorn-Stoll, Ulrike ; Archut, Artwin ; Eichhorn, Marina ; Kastner, Hanna (2021-03-27)

The techno-functional properties of plant protein are often inferior to those of animal origin, mainly due to denaturation during extraction. They require improvement for easier incorporation into food products, and combinations with pectin were tested for this purpose. Coacervates, formed mainly by electrostatic interactions, and conjugates, formed by covalent binding, improved protein solubil...

Fermentation-induced gelation of pea protein: molecular interactions and rheological properties

Klost, Martina Stephanie (2021)

In the context of increasing life expectancy, the consumption of plant-derived proteins – along with a sufficient intake of dietary fibre and unsaturated fatty acids – can contribute to the prevention of age-related non-communicable diseases. In this context, it is important to create products with high protein contents and the potential for further fortification that will be well accepted by c...

Oleogels—Their Applicability and Methods of Characterization

Flöter, Eckhard ; Wettlaufer, Till ; Conty, Valentina ; Scharfe, Maria (2021-03-17)

Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upo...

Immunological Analysis of Isothiocyanate-Modified α-Lactalbumin Using High-Performance Thin Layer Chromatography

Spöttel, Jenny ; Brockelt, Johannes ; Badekow, Svenja ; Rohn, Sascha (2021-03-25)

Undirected modifications between food proteins and secondary plant metabolites can occur during food processing. The results of covalent interactions can alter the functional and biological properties of the proteins. The present work studied the extent of which covalent conjugation of the bioactive metabolite benzyl isothiocyanate (BITC; a glucosinolate breakdown product) to the whey protein α...

Concentrating Model Solutions and Fruit Juices Using CO2 Hydrate Technology and Its Quantitative Effect on Phenols, Carotenoids, Vitamin C and Betanin

Rudolph, Alexander ; El-Mohamad, Amna ; McHardy, Christopher ; Rauh, Cornelia (2021-03-16)

Fruits have an important economic impact in the context of plant-based food production. The consumption of fruit juices, mostly produced from concentrates, is particularly noteworthy. Conventional concentration methods do not always enable a sustainable and gentle concentration. The innovative gas hydrate technology addresses this point with its energy-saving, gentle character, and high concent...

Gentle Sterilization of Carrot-Based Purees by High-Pressure Thermal Sterilization and Ohmic Heating and Influence on Food Processing Contaminants and Quality Attributes

Gratz, Maximilian ; Sevenich, Robert ; Hoppe, Thomas ; Schottroff, Felix ; Vlaskovic, Nevena ; Belkova, Beverly ; Chytilova, Lucie ; Filatova, Maria ; Stupak, Michal ; Hajslova, Jana ; Rauh, Cornelia ; Jaeger, Henry (2021-03-18)

Pressure-enhanced sterilization (PES) and ohmic heating (OH) are two emerging sterilization techniques, currently lacking implementation in the food industry. However, both technologies offer significant benefits in terms of spore inactivation using reduced thermal intensity in food products, as well as minimized effects on sensory and nutritional profiles. In this study, PES and OH were tested...

Investigation of the use of sprouted grains as feedstock for directly expanded cereals

Krapf, Julia (2021)

The use of sprouted grains in the production of directly expanded breakfast cereals is a promising opportunity to produce health‐promoting, newly flavored, and colored products with less additive sugar. Hardly any knowledge about the effect of the variation of the sprouting conditions on properties of extrudate products produced on the basis of these differently sprouted samples and methods to ...

Partitioning behavior and interfacial activity of phenolic acid derivatives and their impact on β-Lactoglobulin at the oil-water interface

Bock, Alina ; Steinhäuser, Ulrike ; Drusch, Stephan (2021-01-04)

Proteins are able to stabilize dispersed food systems due to their amphiphilic nature, acting as emulsifiers. Their interfacial properties can be influenced by different methods, including the formation of protein-phenol nanocomplexes. In this study, the interfacial behavior of phenolic compounds and protein-phenol nanocomplexes was first characterized according to the oil-water partitioning be...

Interfacial properties of β-Lactoglobulin at the oil/water interface: influence of starch conversion products with varying dextrose equivalents

Heiden-Hecht, Theresia ; Ulbrich, Marco ; Drusch, Stephan ; Brückner-Gühmann, Monika (2020-12-03)

In spray dried emulsions, frequently milk proteins are used as interfacial active components and starch conversion products are added as matrix material at high concentrations. To characterize interfacial properties at the oil/water interface by commonly applied methods, low protein, and carbohydrate concentrations from 1 to 2% are usually analyzed. The impact of a higher concentration of starc...

Überwachungsmöglichkeiten von Trübungen im Brauprozess mittels statischer Lichtstreuung

Teumer, Tobias (2021)

Filtriertes Bier soll glanzfein sein. Aber was bedeutet glanzfein? Im Bier können Partikel vorkommen, die es trüb wirken lassen. Diese treten aus unterschiedlichen Gründen während des Brauprozesses in der Würze oder im Bier als Trübung in Erscheinung. Die hier vorliegende Arbeit behandelt die Thematik, Partikel mithilfe der statischen Lichtstreuung (SLS)l im Bier messtechnisch erfassen zu könne...

Dietary zinc enrichment reduces the cadmium burden of mealworm beetle (Tenebrio molitor) larvae

Keil, Claudia ; Maares, Maria ; Kröncke, Nina ; Benning, Rainer ; Haase, Hajo (2020-11-18)

The industrial production of Tenebrio molitor L. requires optimized rearing and processing conditions to generate insect biomass with high nutritional value in large quantities. One of the problems arising from processing is a tremendous loss in mineral accessibility, affecting, amongst others, the essential trace element Zn. As a feasible strategy this study investigates Zn-enrichment of mealw...

The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures

Grebenteuch, Sandra ; Kanzler, Clemens ; Klaußnitzer, Stefan ; Kroh, Lothar W. ; Rohn, Sascha (2021-02-19)

Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compou...

Effect of Interfacial Ionic Layers on the Food-Grade O/W Emulsion Physical Stability and Astaxanthin Retention during Spray-Drying

Morales, Eduardo ; Burgos-Díaz, César ; Zúñiga, Rommy N. ; Jorkowski, Johanna ; Quilaqueo, Marcela ; Rubilar, Mónica (2021-02-03)

The utilization of astaxanthin in food processing is considered to be narrow because of its substandard solubility in aqueous matrices and the instability of chemical compounds during the processing of food and the instability of chemical compounds during the processing of food. The investigation sought to evaluate multilayer emulsions stabilized by ionic interfacial layers of lupin protein iso...

Goals in Nutrition Science 2020-2025

Bassaganya-Riera, Josep ; Berry, Elliot M. ; Blaak, Ellen E. ; Burlingame, Barbara ; le Coutre, Johannes ; van Eden, Willem ; El-Sohemy, Ahmed ; German, J. Bruce ; Knorr, Dietrich ; Lacroix, Christophe ; Muscaritoli, Maurizio ; Nieman, David C. ; Rychlik, Michael ; Scholey, Andrew ; Serafini, Mauro (2021-02-09)

Five years ago, with the editorial board of Frontiers in Nutrition, we took a leap of faith to outline the Goals for Nutrition Science – the way we see it (1). Now, in 2020, we can put ourselves to the test and take a look back. Without a doubt we got it right with several of the key directions. To name a few, Sustainable Development Goals (SDGs) for Food and Nutrition are part of the global pu...