We report a chain-length-dependent reactivity pattern in the cross-metathesis of alkenyl phosphates catalyzed by the second-generation Grubbs catalyst (GII). While vinyl phosphates undergo unproductive decomposition to generate a ruthenium-carbide complex, extending the alkyl spacer restores productive cross-metathesis. DFT studies rationalize this transformation to occur via a proton-coupled phosphate elimination mechanism.

This study presents an analytical method for the quantification of glucose, fructose, tagatose, and galactose in plasma, erythrocytes, and urine using high-performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD). The method has been validated with regard to linearity, LOD, LOQ, precision, and recovery over a wide concentration range. In oral glucose, fructose, and tagatose (containing galactose) tolerance tests. The analytical method proved to be suitable and reliable to examine the absorption and excretion of dietary monosaccharides. Postprandial plasma and erythrocyte levels of the four monosaccharides increased within 60 min and decreased to basal levels after 180 min, except for the plasma tagatose levels, which remained elevated. To our knowledge, this is the first time that an uptake of tagatose from plasma into erythrocytes has been shown. The renal excretion of ingested tagatose was only 3.7% within 24 h, while an oral glucose and fructose tolerance test had no influence on the renal excretion of dietary monosaccharides.

Sweet apricot kernels (Prunus armeniaca L.) are a by-product of apricot processing; however, they remain underutilised. This study investigated the nutritional composition and bioactive properties of sweet apricot kernels from three Central Asian cultivars: Suhany, Kandek and Kurmayi. Apricot kernels are a rich source of nutrients and bioactive compounds, highlighting their potential as functional food ingredients. The kernels contained 3.3%-4.7% moisture, 40.0%-49.9% fat, 17.9%-18.9% protein, 8.1%-14.7% crude fibre and 2.2%-2.7% ash. Glutamic acid was the predominant amino acid, accounting for 24%-25% of the total amino acid content. The kernels were rich in unsaturated fatty acids, with oleic acid (C18:1, cis-9) representing 24%-29% and linoleic acid (C18:2, cis-9,12) representing 5%-9% of total fat content. Essential minerals, including zinc, magnesium and copper, were present at nutritionally relevant levels, with a 30 g serving providing up to 11% of the daily requirement for zinc, 7%-20% for magnesium and 78% for copper. Total polyphenol content ranged from 29 to 194.8 mg GAE/100 g dry weight, whereas vitamin C content ranged from 2.2 to 7.1 mg/100 g. The amygdalin content in sweet apricot kernels is generally low (~0.06-0.88 g/100 g) compared to bitter kernels and is safe for consumption. These findings provide valuable data for updating food-composition databases.

Manuka honey, originating from the nectar of Leptospermum scoparium, is known for its antibacterial activity, which is due to the presence of methylglyoxal (MGO). As every honey, manuka honey has to fulfil legal requirements, e.g. must not be heat treated in a way that affects composition or quality changes and may not contain more than 40 mg/kg 5-hydroxymethylfurfural (HMF). To study the influences of MGO and proline as the most abundant amino acid in honey on the HMF formation, artificial honeys with up to 500 mg/kg MGO and up to 1000 mg/kg proline, as well as authentic honeys spiked with MGO, have been stored for 10 weeks at 37 °C and the formation of HMF and its precursor 3-deoxyglucosone (3-DG) have been analysed via HPLC-UV. For both MGO-spiked authentic honeys and artificial honeys, the content of HMF increased to significantly higher concentrations, depending of the added amount of MGO. Higher MGO levels induced an increased HMF formation due to higher 3-DG levels present in the honey. The addition of proline led to the contrary effect. Lower HMF levels were observed, although an addition of proline induced higher 3-DG levels, indicating a scavenging effect on the conversion of 3-DG to HMF. Based on these findings, it seems appropriate to review the current limit of 40 mg/kg for MGO-containing manuka honey.

With the growing demand for lactose-reduced foods, the development of versatile ingredients has gained prominence. This study evaluated the production of microparticulated whey proteins (MWP) with lactose (WL), glucose, and galactose (WGG) or without added carbohydrates (WOC), maintaining 6% protein. Structural modifications were analysed by particle size, sedimentation, chromatography, hydrophobicity, and sulfhydryl groups, in addition to the quantification of Maillard reaction markers. The samples presented similar size distribution and thermal denaturation, indicating a standardized process. The absence of carbohydrates preserved sulfhydryl groups, which may affect stability. Hydrophobicity correlated with changes in secondary structure. Among the Maillard markers, lysine, carboxymethylysine, and pyrraline remained stable; however, furosine and dicarbonyl compounds were higher in MWP-WGG due to the presence of glucose and galactose. Lactulose appeared only in products with lactose. The results indicate that the presence of carbohydrates, rather than their type, influences microparticulation, making MWP-WGG a promising ingredient for reduced-lactose products.

Dried apricots are recognised as a nutritious snack and a significant agricultural commodity, supporting the livelihoods of small- and medium-scale farmers in Central Asia. Despite economic and dietary importance, the nutritional composition of Central Asian dried apricots remains unexplored. This study evaluated the carbohydrate, protein, fat, amino acid, ascorbic acid, macro- and microelement contents, total polyphenol content and antioxidant capacity of dried apricots sourced from Kyrgyzstan, Uzbekistan and Türkiye. The analysed samples were rich in carbohydrates (31.6-57.9 g/100 g), with sorbitol, glucose, fructose and sucrose as the predominant sugars and sugar alcohols. Protein content was low, with aspartic acid and proline identified as the principal amino acids. The total polyphenol content ranged from 111.65 to 251.99 mg gallic acid equivalent (GAE)/100 g. Sulphur dioxide-pretreated samples have higher ascorbic acid and polyphenol contents, resulting in greater antioxidant capacity than unsulphured samples. Furthermore, the drying process reduced fruit moisture content, thereby increasing the concentration of minerals, such as calcium, potassium, magnesium, sodium and copper. Among the cultivars studied, Mursan Jalil, sourced from Kyrgyzstan, exhibited the highest sucrose content (48.25 g/100 g), the lowest sorbitol content and the highest phenolic content (212 mg GAE/100 g). These results advance the understanding of the composition of Central Asian dried apricots and underscore their potential health benefits, dietary value and relevance for food security and sustainable agricultural development.

Dried plums are valued as functional foods because of their nutritional composition and health-promoting properties. However, plum drying is challenging due to the waxy fruit cuticle, which limits moisture diffusion and prolongs drying time. Although blanching is commonly used to improve drying efficiency, its effects on phenolic compounds, minerals, and microbiological quality remain insufficiently studied, particularly in regional plum cultivars. Therefore, this study evaluated the effects of hot-water and 1

Background/Aim: Dental caries is a multifactorial disease influenced by dietary habits, lifestyle factors, and host biochemical processes. Oxidative stress and advanced glycation end products (AGEs) have been implicated in oral and systemic pathophysiology, but their combined association with caries experience remains unclear. This study aimed to evaluate the relationships between caries indices, diet, smoking, oxidative stress markers, and AGEs in adults. Materials and Methods: A cross-sectional study was conducted on adults enrolled in the SALIVAGES project (2018-2020). Dental status was assessed using the DMFT index. Dietary habits and smoking status were recorded using a validated questionnaire. Oxidative stress parameters (TAC, TOS, OSI, NO, MDA, total thiols) and AGEs (FruLys, MG-H1, CML, CEL, Pyr, Arg, Lys) were quantified in saliva and plasma. Associations were analyzed using correlation tests and multivariable regression models (α = 0.05). Results: The mean DMFT was 21.89 ± 7.13, with missing teeth predominating. Caries experience was significantly associated with oxidative stress, AGEs, diet, and lifestyle. Higher decay scores were associated with increased NO and total thiols and reduced antioxidant capacity. Several salivary AGE-related biomarkers (FruLys, MG-H1, CML, and CEL) were negatively associated with the decay index. Sugary beverages, refined carbohydrates, pastries, and donuts were strongly positively associated with the decay index, whereas wholemeal bread showed an inverse association with caries indices. Smoking was independently associated with higher decay and DMFT values, corresponding to an approximately three-unit higher DMFT score. Conclusions: Caries experience in adults is associated with dietary, lifestyle, and biochemical factors. Sugar intake and smoking showed the strongest associations with caries indices, while oxidative stress parameters and selected salivary AGE-related biomarkers showed weaker but significant inverse associations with decay. These findings support preventive strategies targeting diet quality, smoking cessation, and redox balance to reduce oral disease burden.

The Maillard reaction (MR), a temperature-dependent reaction, affects the sensory and nutritional properties of Doce de leite. While 5-hydroxymethylfurfural (HMF) is commonly used as a marker to indicate thermal exposure, its use alone does not capture the full complexity of MR. This study investigated a set of additional Maillard reaction products (MRPs) including furosine, N-carboxymethyl-lysine (CML), pyrraline, 2-furfural, 2-furylmethyl ketone, 2-methylfurfural, and the heat-induced cross-linking marker lysinoalanine (LAL)- in 11 different Brazilian commercial Doce de leite samples. The findings demonstrate that a single MRP is insufficient for characterizing the Maillard reaction progress in Doce de leite. To address this limitation, we propose a "Maillard Reaction Stage Index" (MRSI), which integrates both early and advanced MRPs to consider the formation and consumption of MRPs in subsequent reactions. Thus, this provides a more accurate picture of the progress of MR in Doce de leite.

Doce de leite (DL) is a product originating in South America, particularly in countries such as Brazil, Argentina, and Uruguay. The product is widely used for direct consumption and industrial applications and can be added with thickening agents to modify its rheological properties. This study aimed to produce DL with the addition of three different components (skimmed milk powder—SMP, whey protein concentrate—WPC, and microparticulated whey protein—MWP) in two different concentrations (2.1 and 4.2%). The composition of the products aligned with Mercosur regulations, except for the fat content, where the result was slightly lower. The HMF (5-hydroxymethylfurfural) concentration in the samples was also determined, showing no statistically significant differences between products. The products with SMP showed a higher browning index and color saturation compared to WPC and MWP formulations. The addition of MWP increased the hardness (from 10.2 to 467.8 g), gumminess (from 8.2 to 362.1 g), and viscosity (from 6.7 to 18.3 Pa.s) of the DL compared to the control product (SMP). These findings suggest that adding MWP can modulate the rheological and textural characteristics of such products without significantly altering their proximate composition, offering an alternative to using thickeners in this type of product.

Doce de leite is a caramel-like confection, mainly produced in several Latin American countries, with increasing popularity worldwide. This overview outlines nine distinct industrial technologies for the production of doce de leite: (1) total batch manufacturing process; (2) batch manufacturing system with fractionated mix addition; (3) manufacturing with pre-concentration in a vacuum evaporator and finishing in an open pan; (4) manufacturing with pre-concentration in a vacuum evaporator, finishing in an open pan, and lactose micro-crystallization; (5) continuous flow manufacturing with total concentration in a vacuum evaporator and a viscosity control holding tank (hot well); (6) manufacturing with total concentration in a vacuum evaporator and sterilization in an autoclave system; (7) manufacturing with sucrose pre-caramelization and a total batch system; (8) manufacturing in colloidal mill without an evaporation process; and (9) manufacturing based of doce de leite bars with a sucrose crystallization stage. We conducted a literature review to gather data on the discussed processes and their principal characteristics, which may be pertinent to doce de leite manufacturers. The choice of a specific process will depend on the desired doce de leite characteristics, the type of doce de leite to be produced, and the manufacturing company’s requirements. When properly integrated, these technologies contribute to efficient and profitable production, yielding high-quality products with appropriate chemical, microbiological, and sensory characteristics at an industrial scale.

Die Hemmung der Kohlenhydratverdauung im Dünndarm z.B. durch Acarbose wird als ergänzende Therapie für Diabetes mellitus Typ II angewendet. Damit steigt der postprandiale Blutglucosespiegel weniger schnell an. Die bürstensaummembranständigen Disaccharidasen Sucrase-Isomaltase (Sl) und Maltase-Glucoamylase (MGAM) spalten im letzten Schritt vor der Absorption Maltose, Saccharose und verzweigte Maltooligosaccharide. Für Screenings pflanzlicher Inhaltsstoffe auf glucosidasehemmende Effekte wurden häufig mikrobielle α-Glucosidasen verwendet, die sich jedoch in der Substratspezifität von den humanen unterscheiden. Mit dem Caco-2-Zellmodell lässt sich humane Sucrase-Isomaltase - für 80% der Maltosehydrolyse verantwortlich - leicht gewinnen [1]. Pflanzliche Extrakte wie Maulbeerblätter-Tee sind insbesondere in Asien als Heilmittel bei Diabetes bekannt. Da auch Aronia- und Heidelbeeren eine antidiabetische Wirkung zugeschrieben wird, wurde die in Vorversuchen beobachtete α-Glucosidasehemmung dieser drei Beeren näher untersucht. Zur Enzymgewinnung wurden Caco-2-Zellen für drei Wochen kultiviert, so dass Sucrase-Isomaltase-Aktivität auf dem Zellrasen gebildet wurde. Die Zellmasse wurde mit Ultraschall lysiert und die Suspension als Enzymquelle mit dem Substraten Maltose für beide Untereinheiten, Saccharose für die Sucrase und Isomaltulose (Palatinose) für die Isomaltase inkubiert. Aus der Menge an neu gebildeten Monosacchariden, quantifiziert mit HPAEC-PAD (HP-Anionenaustauschchromatographie mit gepulster amperometrischer Detektion), wurde die Enzymaktivität berechnet. Die aus Vorversuchen bekannte Hemmung der Maltosehydrolyse durch Kaltwasserextrakte der Beeren wurde bestätigt. Nach Entfernung der Zucker durch eine RP-18-Festphasenextraktion sank die Hemmung. Glucose und Fructose sind demnach vermutlich für einen Teil der α-Glucosidase-Hemmung in vitro ursächlich. Die anthocyanhaltige Fraktion der SPE wurde mit Pectinex behandelt, einem Präparat zur Erhöhung der Saftausbeute, welches auch ß-galactosidische Aktivität aufweist. Dadurch verstärkte sich die Hemmung, weshalb Anthocyanidine (Aglykone) vermutlich etwas stärkere Inhibitoren als Anthocyane sind. Acarbose hemmte vor allem die Saccharose-Hydrolyse, während entzückerte Extrakte von Aronia und weißer Maulbeere überwiegend die Palatinose-Hydrolyse minderten. Dabei wurde eine nicht-kompetitive Hemmung der Isomaltase beobachtet. Insgesamt war die α-Glucosidase-Hemmung durch die Aronia- und Heidelbeeren schwach ausgeprägt, so dass vom Verzehr in üblichen Mengen keine blutzuckersenkende Wirkung ausgehen dürfte.

Water contamination by heavy metals, including radionuclides, is a major threat to human health and the environment. New methods for their removal are therefore needed. Adsorption is currently a common method for wastewater treatment. It depends on the physical and chemical interactions between heavy metal ions and adsorbents. The main characteristics of suitable adsorption methods are (i) a high adsorption efficiency and ability to remove different types of ions, (ii) a high retention time and cycle stability of adsorbents, and (iii) availability. Chitin is a commercially available biopolymer from marine waste that has several favourable properties: availability, low cost, high biocompatibility, biodegradability, and effective adsorption properties for metal ions. However, the processing of chitin into stable structures, such as chitin-based composites, is difficult due to its high chemical stability and extremely low solubility in most solvents. The central working hypothesis of the present work is that powdered α-chitin can be dissolved in the ionic liquid 1-butyl-3-methylimidazolium acetate and cross-linked with its monomer, N-acetyl-D-glucosamine, in a Maillard-like or caramelisation reaction to produce chitin-based composites. It is further hypothesised that such composites can be used as biosorbents for heavy metal ions. Eu(III) is chosen here as a non-radioactive representative and analogue for other f-elements.

O doce de leite é um produto à base de leite condensado que se originou no período colonial na América Latina, sendo amplamente consumido, especialmente no Brasil (doce de leite), Argentina, Uruguai e Chile, que são os principais produtores. Vale destacar, que o doce de leite vem se tornando cada vez mais popular em países onde não há tradição de consumo, sendo utilizado tanto como sobremesa principal quanto em recheios de confeitaria. Com o objetivo de conhecer melhor o mercado de doce de leite e produtos similares na Europa, foi realizado um estudo (de janeiro a dezembro de 2023) para avaliar a quantidade de produtos disponíveis no mercado, bem como as características de rotulagem e precificação.

The effects of dry ensiling of field pea grains and toasting of the ensiled pea grains on crude nutrient concentrations and the energy value, starch morphology, protein fractions and solubility, formation of Maillard polymers, and trypsin inhibitor activity were studied. A total of 27.3 t pea grains, harvested at 786 g dry matter (DM)/kg, was ensiled in a silage bag for 9 months using lactic acid bacteria inoculants. The ensiled grains were toasted using a mobile toaster with a grain temperature graduated between 60 and 110 degrees C. The dry silage had a pH of 6.1 and mainly lactic acid (3.7 g/kg DM) and acetic acid (1.8 g/kg DM) were produced. The dry silage was stable for at least 7 days under aerobic storage conditions. Dry ensiling led to a reduction of acid detergent fibre, whereas the sugar concentration increased 1.7-fold (P < 0.05). Subsequent toasting increased the fibre fractions and decreased sugar and non-fibre carbohydrates concentration, starting at 80 degrees C grain temperature (P < 0.05). The crude protein (CP) concentration remained unaffected. Estimated concentrations of metabolizable energy (ME) for dairy cows and horses, ME for swine (MES), or nitrogen-corrected apparent ME (AMEN) were not affected by dry ensiling. Toasting mainly affected AMEN, which decreased by 1 MJ/kg DM between 60 and 110 degrees C grain temperature. Dry ensiling and toasting did not or just marginally alter starch granule morphology.

Since ancient times, drying has been used to extend the shelf life and preserve fruit. Nonetheless, during the drying process, peroxidase and polyphenol oxidase in fruit cause unwanted browning. Sulphur dioxide is often used as a preservative for dried apricot and other dried fruit due to its antimicrobial properties and ability to prevent oxidation. However, the use of sulphur dioxide is not allowed in organic products. This study investigated the effects of different pre-treatments with citric acid, pectin, peppermint, and spearmint extracts on apricot quality to identify alternative pre-treatment methods. The effects of pre-treatment methods were assessed based on variance analysis of the colour, microbiological indicators, total polyphenols, and antioxidant capacity of samples. Neither organic acid solutions nor plant extracts maintained the colour intensity or brightness of fresh apricot as effectively as pre-treatment with sulphur dioxide. In terms of microbiological safety, sulphur dioxide also offered the best protection against spoilage by yeast and mould, although treatments with citric acid, peppermint, and spearmint also resulted in low levels of microbiological contamination. The samples pre-treated with ascorbic acid and sulphite had a higher antioxidant capacity. Given that consumers today recognise dark-coloured dried apricot as an organic product, it is feasible to use citric acid treatment to produce microbiologically safe organic dried apricot, as these pre-treatments yield acceptable yeast and mould counts.

The utilization of the glycated amino acids formyline and pyrraline as well as their peptide-bound derivatives by 14 Saccharomyces yeasts, including 6 beer yeasts (bottom and top fermenting), one wine yeast, 6 strains isolated from natural habitats and one laboratory reference yeast strain (wild type) was investigated. All yeasts were able to metabolize glycated amino acids via the Ehrlich pathway to the corresponding Ehrlich metabolites. While formyline and small amounts of pyrraline entered the yeast cells via passive diffusion, the amounts of dipeptide-bound MRPs, especially the dipeptides glycated at the C-terminus, decreased much faster, indicating an uptake into the yeast cells. Furthermore, the glycation-mediated hydrophobization in general leads to an faster degradation rate compared to the native lysine dipeptides. While the utilization of free formyline is yeast-specific, the amounts of (glycated) dipeptides decreased faster in the presence of brewer's yeasts, which also showed a higher formation rate of Ehrlich metabolites compared to naturally isolated strains. Due to rapid uptake of alanyl dipeptides, it can be assumed that the Ehrlich enzyme system of naturally isolated yeasts is overloaded and the intracellularly released MRP is primarily excreted from the cell. This indicates adaptation of technologically used yeasts to (glycated) dipeptides as a nitrogen source.

Current reports increasingly associate dietary "advanced glycation end products" ("AGEs") resulting from the Maillard reaction (glycation) between reducing sugars and amino compounds in foods with pathophysiological consequences, such as chronic inflammation, atherosclerosis, and metabolic syndrome. Heated foods are therefore suggested to pose a potential risk for human health. However, studies in this field are very often based on questionable quantitative data and inadequate structural characterization. To improve the situation, the present perspective suggests quality criteria for future studies and the assessment of the currently available literature.