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Wei S, Wu Q, Wang Z, Yu X, Jiao J, Dong X. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction. Food Res Int 2024; 190:114603. [PMID: 38945572 DOI: 10.1016/j.foodres.2024.114603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.
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Affiliation(s)
- Shibiao Wei
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Qiong Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co. L td., Dalian 116045, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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2
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Ma W, Liang Z, He B, Wu Y, Chen Y, He Z, Chen B, Lin X, Luo L. Changes in the characteristic volatile aromatic compounds in tuna cooking liquid during fermentation and deodorization by Lactobacillus plantarum RP26 and Cyberlindnera fabianii JGM9-1. Food Chem X 2023; 20:100900. [PMID: 38144760 PMCID: PMC10739757 DOI: 10.1016/j.fochx.2023.100900] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 09/19/2023] [Accepted: 09/22/2023] [Indexed: 12/26/2023] Open
Abstract
Tuna cooking liquid has unpleasant aroma. In our previous studies, Cyberlindnera fabianii JGM9-1 and Lactobacillus plantarum RP26 demonstrated the ability to degrade this unpleasant aroma. However, the mechanism of microbial deodorization remains unclear. In this study, tuna cooking liquid was fermented using JGM9-1 alone, RP26 alone, and a combination of both strains. Changes in volatile aromatic compounds during fermentation were analyzed using HS-SPME-GC/MS. The unpleasant aroma of tuna cooking liquid were nine characteristic aromatic compounds associated with fishy, stinky, and greasy aromas. Furthermore, we found that the fermentation of microbes removed these unpleasant aromatic compounds and replaced them with pleasant aromatic compounds that contributed to fruity, grassy, and floral aromas. Finally, we screened 21 strong pairwise correlations between the production and consumption of characteristic volatile aromatic compounds by RP26 and JGM9-1, through HCA, VIP, OAV and Spearman's pairwise correlation analysis. These results help to clarify the metabolic mechanisms of microbial deodorization in tuna cooking liquid.
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Affiliation(s)
- Wenjing Ma
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Bing He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Yuxi Wu
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
| | - Yan Chen
- Fuzhou Hongdong Foods Co., Ltd, Fuzhou, Fujian, China
- Fujian Shenlan Biotechnology Co., Ltd, Fuzhou, Fujian, China
| | - Zhigang He
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Bingyan Chen
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Xiaozi Lin
- Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian, China
- Fujian Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou, Fujian, China
| | - Lianyu Luo
- Fuzhou Hongdong Foods Co., Ltd, Fuzhou, Fujian, China
- Fujian Shenlan Biotechnology Co., Ltd, Fuzhou, Fujian, China
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3
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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4
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil. Food Chem 2023; 404:134724. [DOI: 10.1016/j.foodchem.2022.134724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 09/30/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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5
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Wen YQ, Zhang HW, Xue CH, Wang XH, Bi SJ, Xu LL, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS. Food Chem 2023; 399:133991. [DOI: 10.1016/j.foodchem.2022.133991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 08/08/2022] [Accepted: 08/19/2022] [Indexed: 11/15/2022]
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6
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Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods 2022; 11:foods11131829. [PMID: 35804649 PMCID: PMC9265915 DOI: 10.3390/foods11131829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 01/27/2023] Open
Abstract
Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (E,E)-2,4-heptadienal, or (E,Z)-2,6-nonadienal were almost completely removed. Removal mechanisms of the targeted compounds were totally identified, and the performance of the developed process was confirmed by sensory analysis. Lastly, it was shown that the antioxidant potential of HMH was not affected by the deodorization process. These results demonstrated the feasibility of deodorizing a complex matrix without affecting its biological potential.
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Affiliation(s)
- Sarah Todeschini
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Véronique Perreault
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Charles Goulet
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Mélanie Bouchard
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Pascal Dubé
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Yvan Boutin
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
| | - Laurent Bazinet
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Correspondence: ; Tel.: +418-656-2131 (ext. 407445); Fax: +418-656-3353
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7
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Dummert SV, Saini H, Hussain MZ, Yadava K, Jayaramulu K, Casini A, Fischer RA. Cyclodextrin metal-organic frameworks and derivatives: recent developments and applications. Chem Soc Rev 2022; 51:5175-5213. [PMID: 35670434 DOI: 10.1039/d1cs00550b] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
While there is a tremendous amount of scientific research on metal organic frameworks (MOFs) for gas storage/separation, catalysis and energy storage, the development and application of biocompatible MOFs still poses major challenges. In general, they can be synthesised from various biocompatible linkers and metal ions but particularly cyclodextrins (CDs) as cyclic oligosaccharides are an astute choice for the former. Although the field of CD-MOF materials is still in the early stages and their design and fabrication comes with many hurdles, the benefits coming from CDs built in a porous framework are exciting. Versatile host-guest complexation abilities, high encapsulation capacity and hydrophilicity are among the valuable properties inherent to CDs and offer extended and novel applications to MOFs. In this review, we provide an overview of the state-of-the-art synthesis, design, properties and applications of these materials. Initially, a rationale for the preparation of CD-based MOFs is provided, based on the chemical and structural properties of CDs and including their advantages and disadvantages. Further on, the review exhaustively surveys CD-MOF based materials by categorising them into three sub-classes, namely (i) CD-MOFs, (ii) CD-MOF hybrids, obtained via combination with external materials, and (iii) CD-MOF-derived materials prepared under pyrolytic conditions. Subsequently, CD-based MOFs in practical applications, such as drug delivery and cancer therapy, sensors, gas storage, (enantiomer) separations, electrical devices, food industry, and agriculture, are discussed. We conclude by summarizing the state of the art in the field and highlighting some promising future developments of CD-MOFs.
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Affiliation(s)
- Sarah V Dummert
- Department of Chemistry and Catalysis Research Center, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany.
| | - Haneesh Saini
- Department of Chemistry, Indian Institute of Technology Jammu, Jammu & Kashmir, 181221, India.
| | - Mian Zahid Hussain
- Department of Chemistry and Catalysis Research Center, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany.
| | - Khushboo Yadava
- Department of Chemistry, Indian Institute of Technology Jammu, Jammu & Kashmir, 181221, India. .,Indian Institute of Science Education and Research Kolkata, Nadia 741246, India
| | - Kolleboyina Jayaramulu
- Department of Chemistry, Indian Institute of Technology Jammu, Jammu & Kashmir, 181221, India.
| | - Angela Casini
- Department of Chemistry and Catalysis Research Center, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany.
| | - Roland A Fischer
- Department of Chemistry and Catalysis Research Center, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany.
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8
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113291] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Pan FG, Chen XM, Pang Y, Yang EQ, Wang SY, Wang Y, Liu BQ. Characterization of volatile compounds in evening primrose oil after γ‐irradiate. FLAVOUR FRAG J 2022. [DOI: 10.1002/ffj.3695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Feng Guang Pan
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Xian Mao Chen
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yong Pang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - En Qi Yang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Su Yin Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yan Fei Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - B. Q. Liu
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
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10
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YIN M, CHEN M, MATSUOKA R, XI Y, WANG X. Effects of phospholipid type and concentration on the emulsion stability and in vitro digestion behaviors of fish oil-loaded emulsions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.84622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Min CHEN
- Shanghai Ocean University, China
| | | | - Yinci XI
- Shanghai Ocean University, China
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11
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Yilmaz E, Deviren A. Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3683] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Emin Yilmaz
- Department of Food Engineering Engineering Faculty Çanakkale Onsekiz Mart University Çanakkale Turkey
| | - Ayten Deviren
- Department of Food Engineering Engineering Faculty Çanakkale Onsekiz Mart University Çanakkale Turkey
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12
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Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content. Foods 2021; 10:foods10040884. [PMID: 33920688 PMCID: PMC8073558 DOI: 10.3390/foods10040884] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 04/12/2021] [Indexed: 11/21/2022] Open
Abstract
Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (p < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (p > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds (p < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (p < 0.05).
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Affiliation(s)
- Sarah Todeschini
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Véronique Perreault
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Charles Goulet
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Mélanie Bouchard
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Pascal Dubé
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Yvan Boutin
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
| | - Laurent Bazinet
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 407445); Fax: +1-418-656-3353
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13
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Metal-organic frameworks for food applications: A review. Food Chem 2021; 354:129533. [PMID: 33743447 DOI: 10.1016/j.foodchem.2021.129533] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/03/2021] [Accepted: 03/03/2021] [Indexed: 12/24/2022]
Abstract
Metal-organic frameworks (MOFs) are high surface-to-volume ratio crystalline hybrid porous coordination materials composed of metal ions as nodes and organic linkers. The goal of this paper was to provide an updated and comprehensive state-of-the-art review of MOFs for different food applications such as active food contact materials, antimicrobial nanocarriers, controlled release nanosystems for active compounds, nanofillers for food packaging materials, food nanoreactors, food substance nanosensors, stabilizers and immobilizers for active compounds and enzymes, and extractors of food contaminants. Extraction and sensing of several food contaminants have been the main food applications of MOFs. The other applications listed above require further investigation, as they are at an early stage. However, interesting results are being reported for these other fields. Finally, an important limitation of MOFs has been the use of non-renewable feedstocks for their synthesis, but this has recently been solved through the manufacture and use of γ-cyclodextrin-based MOFs.
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14
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Anisi M, Ghoreyshi AA, Mehrvarz E, Rahimpour A. Synthesize optimization, characterization, and application of ZIF-8 adsorbent for elimination of olive oil from aqueous solution. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:12725-12739. [PMID: 33089466 DOI: 10.1007/s11356-020-11283-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Accepted: 10/15/2020] [Indexed: 05/15/2023]
Abstract
In view of the importance of water quality and environmental aspect, zeolitic imidazolate framework-8 (ZIF-8) adsorbent was synthesized via a solvothermal approach for oil removal from water. Response surface methodology-central composite design approach (RSM-CCD) using a statistical software (Design expert, version 8.0.6) was employed to identify the influence of three independent variables of ZIF-8 synthesis procedure including ligand/salt molar ratio, solvent/salt molar ratio, and synthesis temperature on the oil adsorption capacity and yield of adsorbent as RSM responses. The optimum conditions for preparing ZIF-8 were found as follows: ligand/salt molar ratio of 10.4, solvent/salt ratio of 702.7, and temperature of 52.9 °C, which resulted in 1120 mg/g of olive oil uptake and 43% of ZIF-8 yield. Morphological and structural properties of the prepared adsorbent were characterized by N2 adsorption-desorption, XRD, FE-SEM, and FTIR analyses. Batch equilibrium adsorption experiments were conducted under varied system parameters expected to affect the ZIF-8 adsorption capacity including oil concentration, ZIF-8 dosage, contact time, and temperature. The isotherm and kinetic of olive oil adsorption onto ZIF-8 followed the Freundlich and pseudo-first-order models, respectively. The evaluation of thermodynamic parameters demonstrated that olive oil adsorption onto optimized ZIF-8 was spontaneous and exothermic in nature. In addition, the used ZIF-8 can be recovered effectively using a simple ethanol-washing method. Based on experimental results, the ZIF-8 prepared in this study can be successfully used in oil/water emulsion separation.
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Affiliation(s)
- Maedeh Anisi
- Chemical Engineering Department, Babol Noshirvani University of Technology, Babol, Iran
| | - Ali Asghar Ghoreyshi
- Chemical Engineering Department, Babol Noshirvani University of Technology, Babol, Iran.
| | - Elaheh Mehrvarz
- Chemical Engineering Department, Babol Noshirvani University of Technology, Babol, Iran
| | - Ahmad Rahimpour
- Chemical Engineering Department, Babol Noshirvani University of Technology, Babol, Iran
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Yang X, Yang F, Liu Y, Li J, Song H. Off-flavor removal from thermal-treated watermelon juice by adsorbent treatment with β-cyclodextrin, xanthan gum, carboxymethyl cellulose sodium, and sugar/acid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109775] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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