Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression

Characterization and elimination efficiency of volatile organic compounds in mechanically recycled polyethylene terephthalate at various recycling stages

The recycling of polyethylene terephthalate (PET) stands as an effective strategy for mitigating plastic pollution and reducing resource waste. The study aimed to investigate the characterization and elimination efficiency of volatile organic compounds (VOCs) present in rPET at various recycling stages using comprehensive two-dimensional gas chromatography-quadrupole-time-of-flight-mass spectrometry coupled with chemometrics. The results revealed that 52, 135, 95, 44, and 33 VOCs, mostly classified into three chemical groups, were tentatively identified in virgin - PET (v-PET), cold water washed - rPET (C-rPET), decontaminated - rPET (D-rPET), melt-extruded - rPET (M-rPET), and solid-state polycondensation - rPET (S-rPET), respectively. Regarding the VOCs with high and median detection frequencies, fatty acyls showed the highest elimination efficiency (100 % and 92 %), followed by organooxygen compounds (81 % and 99 %), others (97 % and 95 %), and benzene and substituted derivatives (82 % and 95 %) in term of HS-SPME. Following the recycling process, there was a general decrease in the concentration of almost all VOCs, as evidenced by the substantial reduction of o-Xylene, hexanoic acid, octanal, and D-limonene from 18.11, 22.43, 30.74, and 7.41 mg/kg to 0, 0, 3.97, and 0 mg/kg, respectively. However, it was noteworthy that the VOCs identified in the samples were not completely extracted, owing to the limitations of HS-SPME. Furthermore, chemometrics analysis indicated significant discrimination among VOCs from vPET, C-rPET, D-rPET, and M-rPET, while indistinct differences were observed between M-rPET and S-rPET. This study contributes to the enhancement of the recycling process and emphasizes the importance of safeguarding consumer health in terms of elimination of VOCs.

Exploration of optimal preparation strategy of Chenpi (pericarps of Citrus reticulata Blanco) flavouring essence with great application potential in sugar and salt-reduced foods

To obtain flavouring essence with application potential in sugar and salt-reduced foods, the optimal strategy for extraction and microencapsulation of essential oil (EO) from Chenpi was investigated. UPLC-QTOF-MS/MS and liquid-liquid-extraction-GC-MS confirmed the selectivity for volatiles ranked in hydrodistillation > supercritical fluid extraction > solvent extraction. The aroma characteristic of Chenpi EO was distinguished by 33 key volatiles (screened out via headspace-SPME-GC-MS) and quantitative descriptive analysis. EO extracted by supercritical fluid extraction was preferred for preserving the original aroma of Chenpi and displaying more fruity, honey and floral. Chenpi flavouring essence with superior encapsulation efficiency, particle size, water dispersibility, and thermostability was obtained through optimally microencapsulating EO with gum arabic and maltodextrin (1:1) by high-pressure homogenization coupled with spray drying. Chenpi flavouring essence was able to reduce the usage of sugar and salt by 20 % via enhancing flavour perception of sweetness and saltiness. This study first developed a flavouring essence promisingly effective in both sugar and salt-reduced foods.

Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties

Simple Summary

In this study, traditionally produced vinegar made from gilaburu (C-GV) and thermally pasteurized gilaburu vinegar (P-GV), and (ultrasound-treated gilaburu vinegar (UT-GV) were evaluated. At the same time, ultrasound treatment enriched 11 phenolic compounds (gallic acid, protocatechuic acid, hydroxybenzoic acid, vanillic acid, p-coumaric acid, rutin, ferulic acid, o-coumaric acid, neohesperidin, quercetin, trans-cinnamic). Ultrasound showed different effects on free amino acids and volatile profiles. In general, ultrasound showed more positive results than thermal pasteurization. Six important minerals (Ca, Fe, K, Mg, Mn, and Zn) were detected in gilaburu vinegar, and ultrasound treatment increased the Fe content. Gilaburu vinegar, prepared by different methods, had potential antibacterial and anti-cancer activity.

Abstract

Gilaburu (Viburnum opulus L.) is an important fruit that has been studied in recent years due to its phytochemicals and health benefits. In this study, traditionally produced vinegar made from gilaburu fruit (C-GV) was evaluated. Vinegar with higher levels of bioactive components optimized by response surface methodology (RSM) was also produced using ultrasound (UT-GV). The maximum optimization result for the bioactive components was achieved at 14 min and 61.2 amplitude. The effectiveness of thermal pasteurization (P-GV) on gilaburu vinegar was evaluated. An increase was detected for every organic acid with ultrasound treatment. In the UT-GV and C-GV samples, arabinose was present, which is useful for stimulating the immune system. Gilaburu vinegar samples contained 29–31 volatile compounds. The smallest amount of volatile compounds was found in P-GV (1280.9 µg/kg), and the largest amounts of volatile compounds were found in C-GV (1566.9 µg/kg) and UT-GV (1244.10 µg/kg). In the UT-GV sample, Fe was increased, but Ca, K, Mg, and Mn were decreased. A total of 15 polyphenols were detected in C-GV, P-GV, and UT-GV samples, and gallic acid was the most common. A total of 17 free amino acids were detected in gilaburu vinegar samples. Ultrasound provided enrichment in total phenolic compounds and total free amino acids. All three vinegar samples had good antimicrobial activity against pathogens. The efficacy of C-GV, P-GV, and UT-GV samples against colon and stomach cancer was determined, but there were no significant differences between them. As a result, ultrasound treatment is notable due to its antimicrobial and anticancer activity, especially for the enrichment of phenolic compounds and amino acids in gilaburu vinegar.