Phenolic compounds in mung bean (Vigna radiata L. Wilczek) are important bioactive constituents whose levels and composition change during germination. However, their distribution between seed fractions (cotyledon and hull) and their compositional changes in dehulled cotyledons during early germination remain insufficiently understood. This study investigated how dehulling affects phenolic compound distribution and examined how short-term germination (4-48 h) influences the phenolic content and composition of dehulled mung bean sprouts using UHPLC-DAD-MSn. Among the 12 detected phenolic compounds, 11 were tentatively identified. Total phenolic content was highest in the hull (10,055.3 μg/g dw) and lowest in the ungerminated cotyledon (304.3 μg/g dw). Vitexin and isovitexin were the predominant flavonoids in both fractions, with the hull contributing 66.0% and 75.5% of total vitexin and isovitexin, respectively. During germination, several apigenin glycosides, particularly isovitexin-O-rhamnoside, and acylated apigenin derivatives, accumulated. These findings highlight time-dependent changes in flavonoid composition during early mung bean germination.

Mentha is an aromatic and medicinal plant which is widely used as food, medicinal spice, flavoring agent and in pharmaceutical industries. Beyond its characteristic sensory attributes, mint is cultivated predominantly for its essential oil, which is biosynthesized in specialized glandular structures called peltate trichomes. In addition to its aromatic properties, Mentha possesses a diverse range of non-volatile constituents, including phenolic acids and flavonoids, which significantly contribute to its pharmacological potential. Phenolic compounds were detected in extracts of whole leaves where they play a pivotal role in plant defense. Our histochemical assays indicated that peltate glandular trichomes contained polyphenols. The analysis by ultra-high-performance liquid chromatography coupled to mass spectrometry verified the presence of flavones, flavanones and phenolic acids in trichomes that were isolated by abrasion of the leaf surface with a cover glass combined with extraction of exudates that were liberated from the damaged glandular subcuticular space by shortly dipping the abraded leave into aqueous methanol (70

Fermentation is essential for developing the characteristic flavor of high-quality cocoa powder. However, in Indonesia, cocoa beans are commonly processed without fermentation and primarily used for cocoa butter extraction. Reutilizing these beans for cocoa powder could increase their economic value, yet the resulting press cake lacks desirable sensory qualities. This study explored post-processing strategies—hydration, yeast, and bromelain treatments—to enhance the flavor of unfermented cocoa press cake. The untreated press cake showed low levels of flavor precursors and a strong bitter–astringent profile with minimal chocolate or caramel notes. Hydration treatment effectively reduced phenolic content and astringency but had little impact on aroma. Yeast treatment increased reducing sugars and introduced sweet, fruity, and floral notes, yet failed to produce cocoa-specific aromas. In contrast, bromelain treatment significantly increased amino acid concentrations and led to the development of distinct chocolate and caramel notes. Although the combinatory treatment increased both types of precursors, it also caused off-flavors such as sour and cheesy notes. Principal component analysis confirmed that the bromelain-treated sample most closely resembled the fermented cocoa press cake in its sensory profile. These findings suggest that bromelain treatment is a promising strategy for enhancing the sensory quality of unfermented cocoa press cake through targeted enrichment of aroma precursors.

Mentha spp. are indispensable in the food, cosmetic and pharmaceutical sectors due to their aromatic and bioactive properties. The spectral energy distribution of light in mint cultivation is crucial for the composition of secondary metabolites, however, its potential remains underexploited. Spectral adaption through light-emitting diode technology allows to biochemically modify the composition of secondary metabolites. To evaluate the effect of spectral tuning on the biosynthesis of non-volatile metabolites, five Mentha genotypes of different varieties were cultivated under light spectra dominated by either red (600-700 nm) or blue (400-500 nm) wavelengths. Polyphenols, chlorophylls and carotenoids were analyzed by LC-MS. In a cultivar-specific manner, light spectra influence the metabolic flux of polyphenol biosynthesis, directing it toward flavonoid production in 'Fränkische Blaue' or phenolic acid production in 'Multimentha'. Growing Mentha in a blue-dominated light spectrum increases carotenoid contents, while the cultivation in a red-dominated spectrum leads to higher concentrations of polyphenols.

BACKGROUND:Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile. These changes, along with fungal enzymes such as laccases, influence the overall phenolic composition. As a result of climate change, incidence and severity of infections are increasing, with different varieties being susceptible to varying degrees. This study examines differences in susceptibility and the impact of ripening and B. cinerea infection on phenolic profiles in three grape varieties over two vintages. RESULTS:Heavy rainfall following prolonged drought increased the risk of infection. Occurrence of infection varied by sugar content, with Riesling showing higher susceptibility than Pinot noir. Compared to the non-infested Pinot gris variety, the profile changes primarily involved hydroxycinnamic acids and methoxylated compounds. Flavonols were the only group not affected at all. A myricetin hexoside, which is usually not synthesized by white cultivars, was detectable in infested Riesling. Pinot gris and Pinot noir were characterized by high levels of trihydroxylated polyphenols. Riesling showed decreasing levels of phenolics in early ripening stages and induction only at advanced infection. For Pinot noir, the opposite development was observed. CONCLUSION:Modifications in phenolic composition can be dependent on cultivar, Botrytis laccase activity and substitution pattern of involved compounds. Trihydroxylated compounds might contribute to resistance. These insights provide a foundation for further targeted studies and grape breeding efforts incorporating phenolic profile as an additional factor for resistance. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Oxidative coupling of caffeic acid esters with primary amino compounds may cause the formation of colored compounds, but there is still uncertainty about the mechanisms and structures, especially when derived from α-amino acids. Therefore, methyl caffeate (MCA) or 5-caffeoylquinic acid (5-CQA) was reacted with either α- or β-alanine, and the products were characterized using UHPLC-DAD-ESI-LIT-MS and UHPLC-DAD-ESI-QToF-MS. For both caffeic acid esters, UV-vis data, fragmentation patterns, and exact masses revealed the formation of analogous reaction products, supposedly based on a benzacridine core. However, data derived from model systems based on MCA were less complex due to the absence of acyl migration. As expected, presumed N-unsubstituted benzacridines were found with α- but not β-alanine, whereas N-substituted benzacridines were surprisingly found with both. The findings expand current knowledge of benzacridine formation from different precursors and provide a sound basis for the generation of reference substances and studies in real food systems.

The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentinula edodes, and its aroma was examined using gas chromatography-mass spectrometry and check-all-that-apply analysis by a trained sensory panel. The study revealed that the mushrooms synthesized distinctive aroma compounds, with linalool and 1-undecanol being detected exclusively during the fermentation with A. xantha and 1-octanol, carveol and 2,4-nonadienal being detected exclusively during the fermentation with L. edodes. The latter two substances were not detected in the pre-culture, suggesting that their synthesis occurs during the fermentation of aquafaba with L. edodes. The initial characteristic beany odor impression was reduced by fermentation, the aroma profile was significantly altered during the fermentation process with L. edodes. While the smell of aquafaba was predominant at the beginning of fermentation, it changed over time to a sweet, roasty aroma, and finally to a woody aroma in the last third of fermentation. The time-dependent changes in aroma compounds and sensory attributes suggest that varying the fermentation duration may enable specific applications.

The suitability of grape pomace and wine lees protein isolates as a source of bioactive peptides with antihypertensive activity was evaluated through hydrolysis with different proteolytic enzymes. Peptides were initially fractionated by ultrafiltration. The determination of the angiotensin-converting enzyme inhibitory activity evidenced that hydrolysates of Flavourzyme from grape pomace and of Alcalase from wine lees showed higher bioactivities. The fractions <3 kDa of these hydrolysates were further purified by semipreparative reversed-phase liquid chromatography. The peptidome of the fractions showing the highest angiotensin-converting enzyme inhibitory activities was characterised by nano-liquid chromatography-Orbitrap tandem mass spectrometry. The analysis of the chemical features of identified peptides like hydrophobicity and the frequency of angiotensin-converting enzyme inhibitory-active di-, tri- and tetrapeptide motives was associated with the antihypertensive activity. The peptides GPCKFYYGK, FSSFYYGK and YYGKF, among others, appear to contribute significantly to the antihypertensive activity of the hydrolysates.

A stabilizing process is required to obtain a stable raw material for producing high-quality food ingredients like soluble (SDF) and insoluble dietary fiber (IDF) from perishable banana peels (Musa acuminata). Therefore, suitable blanching conditions were identified to prevent enzymatic browning while preserving compositional and physicochemical properties. Besides, the impact of ripening degree, hot-air drying at 60 °C, and blanching on banana peel powders (BPP), dietary fiber concentrates (DFC), SDF, and IDF fractions after acidic extraction were studied. The best blanching conditions were achieved after 15 min at 90 °C, resulting in complete polyphenol oxidase inactivation, increased SDF content, and improved water-holding (WHC) and oil-binding capacity (OBC), while antioxidant capacity and total phenolic content remained unaffected. As ripening progressed, impurities in BPP and DFC were significantly reduced (up to 94 % less starch), resulting in a lower yield but higher purity of the SDF fraction (+197 % GalA content). Hot-air drying maintained fiber quality, while enhancing the extractability of the IDF fraction (+9 % yield) and the purity of SDF, reaching 54.5 g GalA/100 g DM. Blanching also increased SDF purity by 52 % by reducing the starch content. Therefore, hot-air drying or blanching is recommended to enhance dietary fiber quality and purity from banana peels.

Improving the quality of compounds in medicinal and aromatic plants is crucial due to their uses in the pharmaceutical, cosmetics, and food sectors. One way of influencing plant composition is through exposure to different light conditions. Therefore, a two-year field study (2023–2024) was conducted to investigate the impact of coloured shading nets on the physiology, essential oil (EO) content, and composition of three Mentha genotypes: Mentha × piperita ‘Multimentha’, Mentha × piperita ‘Fränkische Blaue’, and Mentha rotundifolia ‘Apfelminze’. In addition to an unshaded control, the Mentha plants were grown under red and blue shading nets. Plant height and vegetation indices were collected weekly. Biomass accumulation, EO content, and composition were determined for each harvest. Both red and blue shading were found to influence the physiological responses and EO compositions of the plants, with red shading promoting slightly higher p-menthone levels in ‘Fränkische Blaue’ and ‘Multimentha’, while blue shading slightly increased carvone levels in ‘Apfelminze’. While EO content varied across harvest seasons (spring, summer, and autumn), ‘Fränkische Blaue’ responded to red shading, demonstrating an increased EO content. The findings suggest that targeted use of coloured shading nets can modulate EO quality. However, genotype-specific responses highlight the necessity of further research to define shading applications for different species and genotypes.

Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for “beany” odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less “beany” but more “chocolatey” and “cocoa-like” in smell and taste, and more “sweet” in taste. The texture of mousse prepared with fermented aquafaba was more “fluffy/light/porous” and “soft” but less “homogenous” than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application.

This study aimed to provide a comprehensive understanding of the acute and subacute safety and phytochemical profile of pomegranate leaves, aligning with the growing interest in sustainable, plant-based therapeutics. The phytochemical composition and the acute and subacute toxicity of a spray-dried hydroethanolic extract from pomegranate leaves (SDE) were investigated using experimental animal models. Utilizing UV-visible spectrophotometry and liquid chromatography-mass spectrometry (LC-MS), a diverse array of tannins and flavonoids, totaling 38 compounds, was identified. The findings revealed that SDE exhibited no adverse effects across various tests, including macroscopic, biochemical, hematological, and histological evaluations, even at high doses (2000 mg/kg for single doses and 1000 mg/kg for repeated doses). Furthermore, SDE significantly (p < 0.05) reduced serum total cholesterol levels in both acute and subacute toxicity evaluations, suggesting a positive impact on lipid metabolism. This research not only confirms the safety of pomegranate leaf spray-dried hydroethanolic extract at significant concentrations but also highlights its potential as a source of bioactive compounds with therapeutic benefits. The absence of toxicity, coupled with its cholesterol-lowering properties, supports the use of pomegranate leaves in medicinal, nutritional, and food additive applications. Additionally, this study provides essential phytochemical and safety data, paving the way for future research exploring its potential as an active ingredient.

Fermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder. Several processing setups with differing fermentation, deshelling, roasting and pressing were examined for cocoa butter and press cake production. The investigation revealed variations in cocoa butter extraction yield (5.2-50.2 % w/w), free fatty acid content (0.3-1.0 % w/w), and solid fat content (74.1-80.9 % w/w), respectively. The major triacylglycerols in cocoa butter were comprised of palmitic-oleic-palmitic, stearicoleic-stearic, and palmitic-oleic-stearic with proportions of 17.7-21.0 %, 20.4-23.2 %, 36.5-40.7 %, respectively. The cocoa press cake contained polyphenols (52.2-89.3 mg/g gallic acid equivalents) consisting mainly of epicatechin (67.1-289.0 mu g/g), catechin (11.8-28.2 mu g/g), and procyanidin B2 (30.3-97.0 mu g/g). Unfermented cocoa beans contained cocoa butter with considerably lower free fatty acid levels than fermented cocoa beans. However, the extraction yield and solid fat content of unfermented beans varied relative to those of fermented beans, depending on the methods of deshelling, roasting, and pressing. In all trials, press cake obtained from the unfermented beans contained high amounts of phenolic compounds. Cocoa butter from unfermented cocoa beans may be used similarly to that from fermented cocoa beans, while cocoa press cake from unfermented beans is a promising source of phenolic compounds, which have been demonstrated to exert beneficial effects on human health.

Mentha has great economic importance in the food and pharmaceutical industries. As climate conditions become increasingly unstable, the cultivation of herbs in greenhouses is gaining importance. Light-Emitting Diodes enable to manipulate light spectra to biochemically engineer the synthesis of secondary plant metabolites. Peppermint (Mentha × piperita) was grown under a blue- (400-500 nm) or red- (600-700 nm) light-dominated spectrum to investigate the influence of spectral adaptation on the biosynthesis of valuable essential oil compounds. The full spectrum served as a control. Whereas the essential oil yield, composition, and minor secondary metabolite content remained unaffected by light treatment, light-dependent variations in the major mint terpenes were detected by gas chromatography-mass spectrometry analysis. Under the red-dominated spectrum, the relative contents of the potential hepatotoxic compounds pulegone and menthofuran were reduced by ≤30 % and 10 %, respectively. Furthermore, those of the economically valuable compounds menthone and menthol were increased by 58 % and 45 %, respectively.

Due to a widespread consumer reluctance toward synthetic food dyes, the interest in natural compounds from plants has increased. This study aimed to optimize the oxidation process between chlorogenic acid (CQA) and tryptophan (Trp) using sodium periodate (NaIO4) to obtain a red-colored pigment. The impact of temperature and different ratios of Trp to NaIO4 on the reaction progress was investigated. After the best conditions for the reaction were established, three pH values were tested. The reaction time could be reduced from 72 to 24 h with a yield of 46 ± 2% w/w based on the quantity of CQA. After the first purification step of the product by size exclusion chromatography, the pigment obtained was characterized for its solubility, and its hydrolyzed form was used for investigations into the stability at different pH values, storage under light and in the dark (period of 28 days), in the presence of reducing agents, and for heat resistance. Finally, several food matrices were successfully colored with the natural pigment in amounts from 0.005 to 0.01% (w/w). In conclusion, the present study provides new insights into the feasible production and comprehensive characterization of a red pigment derived from oxidative coupling of CQA and Trp, as well as its application in food systems.

Although noncovalent interactions and covalent reactions between phenolic compounds and proteins have been investigated across diverse scientific disciplines, a comprehensive understanding and identification of their products remain elusive. This review will initially outline the chemical framework and, subsequently, delve into unresolved or debated chemical and functional food-related implications, as well as forthcoming challenges in this topic. The primary objective is to elucidate the multiple aspects of protein-phenolic interactions and reactions, along with the underlying overwhelming dynamics and possibilities of follow-up reactions and potential crosslinking between proteins and phenolic compounds. The resulting products are challenging to identify and characterize analytically, as interactions and reactions occur concurrently, mutually influencing each other. Moreover, they are being modulated by various conditions such as the reaction parameters and, obviously, the chemical structure. Additionally, this review delineates the resulting discrepancies and challenges of properties and attributes such as color, taste, foaming, emulsion and gel formation, as well as effects on protein digestibility and allergenicity. Ultimately, this review is an opinion paper of a group of experts, dealing with these challenges for quite a while and aiming at equipping researchers with a critical and systematic approach to address current research gaps concerning protein-phenolic interactions and reactions.

This study aimed to investigate the efficacy of conventional dry granulation (slugging) and twin-screw melt granulation (TSMG) as downstream processing methods to enhance the technological properties, such as flowability and tabletability, of spray-dried plant extracts (SDE). A hydrophilic (Polyethylene glycol 6000-PEG) and a lipophilic binder (glyceryl dibehenate-GBE) were explored for the melt granulation process. Compression behavior and powder rheological properties of SDE and its granules were investigated. Compression analysis by in-die Heckel analysis explained the SDE's poor mechanical properties resulting in poor compact integrity in addition to the poor flow properties of the SDE. Despite the success of granulation strategies to improve the material's flowability and tabletability, the TSMG granules exhibited better performance than slugged granules. Regarding formulation, the lipophilic binder facilitated greater plastic deformation than the hydrophilic binder, enhancing the release of formulations across different profiles from controlled release, adjusting the granules quantity, to immediate-release tablets containing either brittle or plastic fillers. In conclusion, TSMG combined with a lipophilic melt binder emerged as a promising technology for overcoming the challenges of poor tabletability and modifying the release profile of ellagitannin from SDE.

The long-term stability of red wine color depends on the formation of polymeric pigments from anthocyanins. Although there is still a lot of uncertainty about the specific structure of this diverse group of pigments, there is consensus that they are reaction products of anthocyanins and other polyphenols. Interactions between anthocyanins and pectic polysaccharides have been suggested to stabilize anthocyanins. This study explores the impact of such interactions by adding pectin during red winemaking. The results demonstrate that these interactions induce the formation of additional polymeric pigments which enhance the pigment stability during fermentation and aging. While initial pigment formation is higher in wines with added pectin, a notable proportion of the complexes degrades in the later stages of fermentation. Presumably, tannins form insoluble complexes with pectin, reducing tannin concentration by more than 300 mg/L. Anthocyanin concentrations decrease by over 400 mg/L, and polymeric pigments double. Anthocyanins that form polymeric pigments with pectic polysaccharides expand the range of pigments in red wines with possible consequences for the sensory properties of the wine. These findings highlight the complex interactions between pectin, anthocyanins, and tannins, and their influence on pigment formation and wine composition during fermentation and aging.

Infection of grapevines with the grey mold pathogen Botrytis cinerea results in severe problems for winemakers worldwide. Browning of wine is caused by the laccase-mediated oxidation of polyphenols. In the last decades, Botrytis management has become increasingly difficult due to the rising number of resistances and the genetic variety of Botrytis strains. During the search for sustainable fungicides, polyphenols showed great potential to inhibit fungal growth. The present study revealed two important aspects regarding the effects of grape-specific polyphenols and their polymerized oxidation products on Botrytis wild strains. On the one hand, laccase-mediated oxidized polyphenols, which resemble the products found in infected grapes, showed the same potential for inhibition of growth and laccase activity, but differed from their native forms. On the other hand, the impact of phenolic compounds on mycelial growth is not correlated to the effect on laccase activity. Instead, mycelial growth and relative specific laccase activity appear to be modulated independently. All phenolic compounds showed not only inhibitory but also inductive effects on fungal growth and/or laccase activity, an observation which is reported for the first time. The simultaneous inhibition of growth and laccase activity demonstrated may serve as a basis for the development of a natural botryticide. Yet, the results showed considerable differences between genetically distinguishable strains, impeding the use of a specific phenolic compound against the genetic variety of wild strains. The present findings might have important implications for future understanding of Botrytis cinerea infections and sustainable Botrytis management including the role of polyphenols.