@article{debelo_fiecke_terekhov_reuhs_hamaker_ferruzzi_2023, title={Compositional analysis of phytochemicals and polysaccharides from Senegalese plant ingredients: Adansonia digitata (baobab), Moringa oleifera (moringa) and Hibsicus sabdariffa (hibiscus)}, volume={32}, ISSN={["2352-3646"]}, DOI={10.1016/j.nfs.2023.100144}, abstractNote={Certain indigenous African plant materials, including Adansonia digitata (baobab), Moringa oleifera (moringa), and Hibiscus sabdariffa (hibiscus) could be leveraged in food-to-food fortification strategies due to their high content of nutrients, dietary fiber, and phenolic compounds. However, more studies are needed to understand the nutritional composition of commercially available food ingredients. The objective of this study was to examine the phytochemical and polysaccharide compositions of commercially available baobab, moringa, and hibiscus ingredients from Senegal. Characterization of carotenoids, tocopherols, phenolic compounds, monosaccharide composition, and glycosyl linkage was carried out. We observed that moringa contained the greatest content of carotenoids and tocopherols. Moringa also contained significant amounts of the flavonols quercetin 3-glucoside and quercetin 3-rutinoside, while baobab had greater concentrations of flavan-3-ols. Substantial content of anthocyanins was observed for hibiscus, but not moringa or baobab. The predominant monosaccharide in baobab was xylose, while hibiscus was a combination of xylose, galactose, and glucose. The primary monosaccharides in moringa were galactose and glucose. Based on our glycosyl linkage analysis, (1 → 2)- and (1 → 2,4)-linked rhamnose were attributed to rhamnogalacturonan-I, while (1 → 4)-linked glucose and (Terminal →)-linked xylose were attributed to xyloglucans. The phytochemical and polysaccharide characterization of baobab, moringa, and hibiscus suggested that delivery of micronutrients, such as iron and carotenoids, could be impacted when applied as functional food ingredients.}, journal={NFS JOURNAL}, author={Debelo, Hawi and Fiecke, Chelsey and Terekhov, Anton and Reuhs, Bradley and Hamaker, Bruce and Ferruzzi, Mario G.}, year={2023}, month={Aug} }
 @article{solverson_albaugh_debelo_ferruzzi_baer_novotny_2023, title={Mixed Berry Juice and Cellulose Fiber Have Differential Effects on Peripheral Blood Mononuclear Cell Respiration in Overweight Adults}, volume={15}, ISSN={["2072-6643"]}, DOI={10.3390/nu15071709}, abstractNote={Berries and other anthocyanin-rich foods have demonstrated anti-obesity effects in rodents and humans. However, the bioactive components of these foods and their mechanisms of action are unclear. We conducted an intervention study with overweight and obese adults to isolate the effects of different berry components on bioenergetics. Subjects consumed whole mixed berries (high anthocyanin, high fiber), pressed berry juice (high anthocyanin, low fiber), berry-flavored gelatin (low anthocyanin, low fiber), or fiber-enriched gelatin (low anthocyanin, high fiber) for one week prior to a meal challenge with the same treatment food as the pre-feed period. Peripheral blood mononuclear cells were collected 2 h after the meal challenge, and cellular respiration was assessed via high-resolution respirometry. The high-anthocyanin, low-fiber treatment (berry juice) and the low-anthocyanin, high-fiber treatment (fiber-enriched gelatin) had opposite effects on cellular respiration. In the fasted state, berry juice resulted in the highest oxygen-consumption rate (OCR), while fiber-enriched gelatin resulted in the highest OCR in the fed state. Differences were observed in multiple respiration states (basal, state 3, state 4, uncoupled), with the greatest differences being between the pressed berry juice and the fiber-enriched gelatin. Different components of berries, specifically anthocyanins/flavonoids and fiber, appear to have differential effects on cellular respiration.}, number={7}, journal={NUTRIENTS}, author={Solverson, Patrick and Albaugh, George P. and Debelo, Hawi A. and Ferruzzi, Mario G. and Baer, David J. and Novotny, Janet A.}, year={2023}, month={Apr} }
 @article{dzakovich_debelo_albertsen_che_jones_simon_zhao_glassman_ferruzzi_2023, title={Trait stacking simultaneously enhances provitamin A carotenoid and mineral bioaccessibility in biofortified Sorghum bicolor}, ISSN={["2042-650X"]}, DOI={10.1039/d2fo03606a}, abstractNote={Vitamin A, iron, and zinc deficiencies are prevalent in sub-Saharan Africa. Biofortified sorghum varieties evaluated here could potentially address these deficiencies simultaneously.}, journal={FOOD & FUNCTION}, author={Dzakovich, Michael P. and Debelo, Hawi and Albertsen, Marc C. and Che, Ping and Jones, Todd J. and Simon, Marissa K. and Zhao, Zuo-Yu and Glassman, Kimberly and Ferruzzi, Mario G.}, year={2023}, month={Jul} }
 @article{bechoff_shee_mvumi_ngwenyama_debelo_ferruzzi_nyanga_mayanja_tomlins_2022, title={Estimation of nutritional postharvest losses along food value chains: A case study of three key food security commodities in sub-Saharan Africa}, ISSN={["1876-4525"]}, DOI={10.1007/s12571-021-01238-9}, abstractNote={Abstract Postharvest losses (PHLs) amplify food insecurity and reduce the amount of nutrients available to vulnerable populations, especially in the world's Low and Middle Income Countries (LMICs). However, little is known about nutrient loss at the various postharvest stages. The objective of our study was to develop a methodology and a tool to estimate nutritional postharvest losses (NPHLs) along food value chains for three distinct food commodities in sub-Saharan Africa. The study used a combination of literature, laboratory and field data to investigate NPHLs caused by both changes in quantity and quality of food material (quantitative and qualitative NPHLs, respectively). The method can be expanded to various other food value chains. A user-friendly predictive tool was developed for case studies involving maize and cowpea in Zimbabwe, and for sweet potato in Uganda. Quantitative and qualitative NPHLs were combined and converted into predicted nutrient loss and nutritional requirement lost due to postharvest losses. The number of people who may not meet their daily nutritional needs, as a result of the food and nutrient losses at country level, was estimated. The estimates consider nutritionally vulnerable groups such as children under five years and pregnant women. The nutrient density of the harvested food material, the level of food production, the postharvest stages along the food value chain, the levels of pest damage along the value chain, and the susceptibility of the nutrients to degradation e.g. during storage, are all important factors that affect NPHLs. Our modelling work suggests that reducing PHLs along food value chains could significantly improve access to nutritious food for populations in LMICs.}, journal={FOOD SECURITY}, author={Bechoff, Aurelie and Shee, Apurba and Mvumi, Brighton M. and Ngwenyama, Patrick and Debelo, Hawi and Ferruzzi, Mario G. and Nyanga, Loveness K. and Mayanja, Sarah and Tomlins, Keith I.}, year={2022}, month={Feb} }
 @article{xu_debelo_roman_guo_ferruzzi_martinez_2021, title={Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds}, volume={364}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2021.130395}, abstractNote={This work investigates the partial solubilization of cell wall polysaccharides in okra flours and the changes in the profile of free and bound phenolics through twin-screw extrusion. The comparison between extruded wheat flour-native okra flour (EWF-OF) and extruded wheat flour-extruded okra flour (EWF-EOF) composite blends revealed that extrusion led to an increase of soluble dietary fiber from 7.76 to 10.02 g/100 g. Extrusion of okra also resulted in a significant increase of free and bound phenolic acids, the latter consisting mostly of ferulic acid, as well as the thermal degradation of free epigallocatechin, and the binding of a small portion of quercetin-3-O-glucoside likely to a carbohydrate fraction. Bread crumbs from EWF-EOF (at 15% replacement level) exhibited a significantly lower hardness and higher elasticity, cohesiveness and resilience (from 28.28 N, 0.94, 0.49 and 0.17 to 7.54 N, 0.99, 0.70 and 0.35, respectively), which closely resembled the textural attributes of wheat bread.}, journal={FOOD CHEMISTRY}, author={Xu, Kang and Debelo, Hawi and Roman, Laura and Guo, Mengmeng and Ferruzzi, Mario G. and Martinez, Mario M.}, year={2021}, month={Dec} }
 @article{coelho_alfenas_debelo_wightman_ferruzzi_mattes_2021, title={Effects of Concord grape juice flavor intensity and phenolic compound content on glycemia, appetite and cognitive function in adults with excess body weight: a randomized double-blind crossover trial}, ISSN={["2042-650X"]}, DOI={10.1039/d1fo02049h}, abstractNote={Background & aims: Concord grape (Vitis lambrusca) juice (CGJ) contains a unique combination of polyphenolic compounds with diverse effects on human health. It also has an intense sensory profile that may modify food choice. Daily consumption of CGJ over 8 weeks reduced fasting blood glucose. However, the impact on 24h-postprandial glucose response from CGJ is still not clear. The purpose of this study was to assess the effect of CGJ flavor intensity and phenolic content on 24 h postprandial glucose concentrations, appetitive sensations, and cognitive function in adults with excess body weight when consumed alone or with a meal. Methods: In a randomized, double-blind, crossover design study, participants consumed three types of beverages: 100% CGJ, a polyphenol-free grape flavored drink with the same flavor essence (LP) or a polyphenol-free grape flavored drink with reduced flavor essence (LPF) either without (trial I) or with (trial II) a meal. 24 h glucose was measured through continuous glucose monitoring. Phenolic metabolite excretion was assessed in 24 h urine samples. Appetite (hunger, thirst, fullness, desire to eat, and prospective consumption) and cognitive function (alertness, energetic, strength, calmness, and relaxation) were assessed hourly through visual analog scales. Results: Thirty-four adults completed trial I and 34 adults completed trial II. When consumed with a meal, beverages with customary flavor essence (CGJ and LP) reduced hunger, desire to eat, and prospective consumption and consumption of the polyphenol-free reduced flavor essence beverage was associated with higher 24 h glucose tAUC. No consistent effects were observed for cognitive outcomes. When consumed alone, CGJ was related to lower glycemic responses by those excreting a higher concentration of the phenolic metabolite iso/ferulic-3'-O-glucuronide, but in beverages without CG phenolics and reduced flavor essence, glycemia was higher among those excreting higher concentrations of caffeic acid-O-sulfate. Conclusions: Both natural phenolics and flavor essence of CGJ may help to moderate appetite and glycemia. Clinical Trials registered at http://www.clinicaltrials.gov: NCT03409484 (trial I) and NCT03409497 (trial II).}, journal={FOOD & FUNCTION}, author={Coelho, Olivia G. L. and Alfenas, Rita de Cassia G. and Debelo, Hawi and Wightman, JoLynne D. and Ferruzzi, Mario G. and Mattes, Richard D.}, year={2021}, month={Oct} }
 @article{debelo_ndiaye_kruger_hamaker_ferruzzi_2020, title={African Adansonia digitata fruit pulp (baobab) modifies provitamin A carotenoid bioaccessibility from composite pearl millet porridges}, volume={57}, ISSN={["0975-8402"]}, DOI={10.1007/s13197-019-04173-y}, abstractNote={Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is limited information on the potential interaction effects that such food-to-food fortified strategies may have on individual micronutrient bioavailability. The main objective of the current study was to investigate the impact of incorporating Adansonia digitata (baobab fruit pulp), a mineral-rich plant material, on the delivery of carotenoids from a composite cereal porridge. Formulations of native fruit/vegetable-cereal composites were screened for interactions which could influence both bioaccessibility and subsequent intestinal uptake of provitamin A carotenoids. Proportions of pearl millet flour and plant materials were dry blended to provide composite cereal porridges with total provitamin A carotenoid concentrations ranging from 3590.7 ± 23.4 to 3698.5 ± 26.5 μg/100 g (fw) and baobab concentrations ranging from 0 to 25% (dw).While there were no significant differences in provitamin A carotenoid bioaccessibility from porridge formulations containing 5 or 15% baobab, inclusion of 25% baobab resulted in a significant (p < 0.05) decrease in bioaccessibility (13.3%) as compared to the control (23.8%). Despite the reduced bioaccessibility, 6 h uptake efficiency of provitamin A carotenoids by Caco-2 human intestinal cells was not significantly altered by 25% baobab inclusion. These findings suggest that the inhibitory effects on carotenoid micellarization (bioaccessibility) observed with increased baobab addition may not ultimately limit the bioavailability of carotenoids.}, number={4}, journal={JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE}, author={Debelo, Hawi and Ndiaye, Cheikh and Kruger, Johanita and Hamaker, Bruce R. and Ferruzzi, Mario G.}, year={2020}, month={Apr}, pages={1382–1392} }
 @article{mengist_burtch_debelo_pottorff_bostan_nunn_corbin_kay_bassil_hummer_et al._2020, title={Development of a genetic framework to improve the efficiency of bioactive delivery from blueberry}, volume={10}, ISSN={["2045-2322"]}, url={https://europepmc.org/articles/PMC7560831}, DOI={10.1038/s41598-020-74280-w}, abstractNote={Abstract}, number={1}, journal={SCIENTIFIC REPORTS}, author={Mengist, Molla F. and Burtch, Haley and Debelo, Hawi and Pottorff, Marti and Bostan, Hamed and Nunn, Candace and Corbin, Sydney and Kay, Colin D. and Bassil, Nahla and Hummer, Kim and et al.}, year={2020}, month={Oct} }
 @article{cladis_debelo_lachcik_ferruzzi_weaver_2020, title={Increasing Doses of Blueberry Polyphenols Alters Colonic Metabolism and Calcium Absorption in Ovariectomized Rats}, volume={64}, ISSN={["1613-4133"]}, DOI={10.1002/mnfr.202000031}, abstractNote={ScopeBlueberries are rich sources of bioactive polyphenols that may provide health benefits when consumed regularly, leading to their increased marketing as dietary supplements. However, the metabolic changes associated with consuming concentrated doses of purified polyphenols, as may be present in dietary supplements, are unknown, especially when considering the colonic metabolites formed. This study aimed to evaluate the pharmacokinetics of high doses of purified blueberry polyphenols.}, number={12}, journal={MOLECULAR NUTRITION & FOOD RESEARCH}, author={Cladis, Dennis P. and Debelo, Hawi and Lachcik, Pamela J. and Ferruzzi, Mario G. and Weaver, Connie M.}, year={2020}, month={Jun} }
 @misc{ferruzzi_kruger_mohamedshah_debelo_taylor_2020, title={Insights from in vitro exploration of factors influencing iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereals}, volume={96}, ISSN={["1095-9963"]}, DOI={10.1016/j.jcs.2020.103126}, abstractNote={Developments in genetics, agronomics and processing has positioned staple cereals as important sources of iron, zinc and provitamin A (pVA) carotenoids for nutritionally vulnerable populations. Significant effort has been placed on understanding the bioavailability of these micronutrients from cereal foods, including the exploration of underlying mechanisms by which their bioavailability can be modified. While micronutrient bioavailability is preferably assessed in clinical trials, relevant in vitro digestion and intestinal cell culture models have been applied to study effects of genetic, agronomic, post-harvest and food processing on micronutrient bioavailability. This review (1) critically assesses the application of in vitro models in the exploration of mechanisms associated with iron, zinc and provitamin A carotenoid bioaccessibility and intestinal absorption from cereal foods, and (2) identifies remaining gaps in order to frame future strategies to improve the nutritional impact of cereal foods.}, journal={JOURNAL OF CEREAL SCIENCE}, author={Ferruzzi, Mario G. and Kruger, Johanita and Mohamedshah, Zulfiqar and Debelo, Hawi and Taylor, John R. N.}, year={2020}, month={Nov} }
 @article{debelo_li_ferruzzi_2020, title={Processing influences on food polyphenol profiles and biological activity}, volume={32}, ISSN={["2214-8000"]}, DOI={10.1016/j.cofs.2020.03.001}, abstractNote={Increasing evidence supports the role of polyphenols in human health and has driven interest in translation of polyphenol rich ingredients to human foods. Food processing is a critical tool in development of consumer products aligned with clinical benefits. It is critical to consider how food processing may alter stability, bioavailability and ultimate biological activity of polyphenols. This review highlights processing parameters documented to impact polyphenol stability and provides examples of how select food processes impact polyphenols. Recent studies on whole grains, tea and fruit beverages document process induced losses as well as modification of bioavailability. However, characterization of processes-derived polyphenol degradation products is limited. Furthermore, bioactivity alterations remain mostly based on in vitro/preclinical systems. Growing evidence that polyphenol–macronutrient interactions can impact polyphenol profiles, bioavailability and bioactivities, including interactions with microbiota, suggest that consideration of the broader food matrix is critical in translation of experimental concepts to human foods.}, journal={CURRENT OPINION IN FOOD SCIENCE}, author={Debelo, Hawi and Li, Min and Ferruzzi, Mario G.}, year={2020}, month={Apr}, pages={90–102} }
 @misc{kruger_taylor_ferruzzi_debelo_2020, title={What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices}, volume={19}, ISSN={["1541-4337"]}, DOI={10.1111/1541-4337.12624}, abstractNote={Abstract}, number={6}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Kruger, Johanita and Taylor, John R. N. and Ferruzzi, Mario G. and Debelo, Hawi}, year={2020}, month={Nov}, pages={3618–3658} }
 @article{solverson_henderson_debelo_ferruzzi_baer_novotny_2019, title={An Anthocyanin-Rich Mixed-Berry Intervention May Improve Insulin Sensitivity in a Randomized Trial of Overweight and Obese Adults}, volume={11}, ISSN={["2072-6643"]}, DOI={10.3390/nu11122876}, abstractNote={Evidence supports the beneficial effects of berries on glucoregulation, possibly related to flavonoid content, fiber content, or both. The purpose of this study was to assess the potential of mixed berries to improve insulin sensitivity and to identify the potential role of flavonoids and fiber. In a randomized cross-over trial with four treatment periods, overweight/obese men and women were fed a controlled 45% fat diet for one week prior to a meal-based glucose tolerance test. The same base diet was provided during each feeding period with the addition of one of four treatments: whole mixed berries, sugar matched mixed berry juice, sugar matched gelatin, and sugar/fiber matched gelatin. Subjects then completed a meal-based oral glucose tolerance test. Serum glucose, insulin and non-esterified fatty acids were not different between individual treatments. However, in a secondary analysis, the combined berry preparations resulted in a lower serum insulin area under the curve (difference of 0.15 ± 0.066 ln pmol min/mL, mean ± SE, p = 0.0228), compared to the combined gelatin treatments, while the difference for serum glucose did not quite meet statistical significance (difference of 0.17 ± 0.093 ln mg·min/dL, mean ± SE, p = 0.0738). These results suggest the potential for mixed berry preparations to improve post-prandial insulin response.}, number={12}, journal={NUTRIENTS}, author={Solverson, Patrick M. and Henderson, Theresa R. and Debelo, Hawi and Ferruzzi, Mario G. and Baer, David J. and Novotny, Janet A.}, year={2019}, month={Dec} }