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001-es BibID:	BIBFORM113607
035-os BibID:	(cikkazonosító)115024 (WoS)001059190600001 (Scopus)85164227097
Első szerző:	Bijlsma, Judith
Cím:	Interaction of iron(III) with taste enhancers: Potential of Fe(III) salts with inosine monophosphate or guanosine monophosphate for food fortification / Judith Bijlsma, Péter Buglyó, Etelka Farkas, Krassimir P. Velikov, Jean-Paul Vincken, Wouter J.C. de Bruijn
Dátum:	2023
ISSN:	0023-6438
Megjegyzések:	Iron interactions in iron-fortified savory concentrates lead to undesirable discoloration, even when poorly-water soluble iron salts such as ferric pyrophosphate (Fe4PP3) are used. This is the first study to comprehensively investigate the interaction of Fe(III) with three common taste enhancers: glutamate (Glu), inosine monophosphate (IMP), and guanosine monophosphate (GMP). The stability of the complexes of Fe(III) with IMP or GMP is higher compared to that with Glu. Neutrality of IMP or GMP species with Fe(III) at pH 3-8 resulted in precipitation. This property was exploited to synthesize Fe(III) salts of IMP or GMP (i.e. Fe2IMP3 and Fe2GMP3) by aqueous chemical precipitation. Iron dissolution from Fe2IMP3 and Fe2GMP3 was up to twenty-fold higher at gastric pH (1-3), indicative of better bio-accessibility, and up to fifteen-fold lower at food pH (3-7), indicative of decreased reactivity in food, compared to Fe4PP3. Consequently, Fe2IMP3 and Fe2GMP3, compared to Fe4PP3, led to less discoloration in combination with the poorly soluble phenolics that are commonly present in savory concentrates. We conclude that Fe(III) salts of IMP or GMP can potentially serve as iron fortificants due to their increased solubility at gastric pH (1-3), decreased iron dissolution at food pH (3-7), and decreased reactivity at food pH.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk ferric polyphenol metal chelation nucleotides flavor enhancers
Megjelenés:	Lwt-Food Science And Technology. - 184 (2023), p. 1-10. -
További szerzők:	Buglyó Péter (1965-) (vegyész) Farkas Etelka (1948-) (vegyész) Velikov, Krassimir P. Vincken, Jean-Paul De Bruijn, Wouter J.C.
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM076273
035-os BibID:	(WoS)000456491100101 (Scopus)85057718020
Első szerző:	Kállai Zoltán (biológus)
Cím:	Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection / Kállai Zoltán, Pfliegler Walter P., Mitercsák Judit, Szendei Gergő, Sipiczki Matthias
Dátum:	2019
ISSN:	0023-6438
Megjegyzések:	The effect of long-term laboratory maintenance on the biological diversity and certain oenolological properties of wine yeasts was investigated by the analysis of 17 strains isolated from Tokaj (Hungary) wines more than a century ago and maintained since then in culture collections. The analysis of the D1/D2 domains of the large subunit ribosomal RNA genes and the ITS sequences assigned them all to S. cerevisiae but divided them into two groups. One group showed sequence identity with wine strains occurring mainly in countries of the region. The combined results of the interdelta, RAPD, microsatellite-primed PCR (MSP), mtDNA and karyotype analyses found both groups diverse and defined each strain as unique, demonstrating that the long period of maintenance under identical conditions has not resulted in convergent evolution in their genomes. High diversity was detected also in certain phenotypic traits of oenological relevance (osmotolerance, killer phenotype, production of glycerol, ethanol, H2S and volatile acids). In the microvinification experiments all strains performed better than the laboratory strain S288c and were comparable to the industrial strain used as a control or even surpassed it in certain parameters. Thus, the oenological abilities of wine yeasts can be preserved over long periods of maintenance under laboratory conditions.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Yeast Wine Diversity Fermentation Taxonomy
Megjelenés:	Lwt-Food Science And Technology. - 101 (2019), p. 789-798. -
További szerzők:	Pfliegler Valter Péter (1986-) (molekuláris biológus) Mitercsák Judit Szendei Gergő Sipiczki Mátyás (1948-) (biológus)
Pályázati támogatás:	124417 OTKA
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM118102
035-os BibID:	(cikkazonosító)115781 (Scopus)85183455759
Első szerző:	Sajtos Zsófi (kémikus)
Cím:	Hydroxymethylfurfural content of old honey samples : Does the sticky treat really last forever? / Zsófi Sajtos, Ágota Zsófia Ragyák, Fruzsina Hódi, Viktória Szigeti, Gábor Bellér, Edina Baranyai
Dátum:	2024
ISSN:	0023-6438
Megjegyzések:	Honey is thought to be a food source with indefinite shelf life - this statement is questioned in present work by analysing the 5-hydroxymethylfurfural (HMF) content of a unique series of old honeys from 1959 to 2020. Two special series are included where honey was produced and kept yearly by the same beekeeper for 30 years. Application development was carried out for White method by scaling down the volumes for the analysis. The HMF content of acacia honeys vary in a wide range (9-1320 mg/kg honey), but tendentially increase with age. However, rape and sunflower honeys show a remarkably high offset compared to the expected trendline and there is no observable pattern in their HMF level plotted against the year of collection. Even the youngest rape and sunflower honeys exceeded the threshold limit of 40 mg/kg and only acacia samples collected after 2015 remained below the accepted health value.
Tárgyszavak:	Természettudományok Kémiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Lwt-Food Science And Technology. - 193 (2024), p. 1-8. -
További szerzők:	Ragyák Ágota Hódi Fruzsina Szigeti Viktória Bellér Gábor (1986-) (vegyész, angol-magyar szakfordító) Baranyai Edina (1987-) (környezetkutató)
Pályázati támogatás:	ÚNKP-23-5 Egyéb ÚNKP-23-3 Egyéb ÚNK-22-4-I Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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