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Odukoya JO, De Saeger S, De Boevre M, Adegoke GO, Devlieghere F, Croubels S, Antonissen G, Odukoya JO, Njobeh PB. Influence of traditional dehulling on mycotoxin reduction and GC-HRTOF-MS metabolites profile of fermented maize products. Heliyon 2024; 10:e23025. [PMID: 38205294 PMCID: PMC10776939 DOI: 10.1016/j.heliyon.2023.e23025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 11/23/2023] [Accepted: 11/23/2023] [Indexed: 01/12/2024] Open
Abstract
Contamination with mycotoxins has been a worldwide food safety concern for several decades, and food processing has been suggested as a potential method to mitigate their presence. In this study, the influence of traditional dehulling (TD) on the mycotoxin reduction and metabolites profile of fermented white maize products obtained via natural and three controlled fermentation methods (involving Lactobacillus fermentum, Lactobacillus plantarum, and their mixed cultures) was examined. Gas chromatography coupled with high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) and ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) were employed. TD brought the levels of fumonisin B1 (FB1) and B2 (FB2) in the white maize below the regulatory limit set by the European Union (EU) for maize consumed by humans. While TD increased the concentration of several mycotoxins in the fermented maize products obtained from other studied fermentation methods, it primarily reduced aflatoxin B1 (AFB1), FB1, deoxynivalenol, and 15-acetyldeoxynivalenol in the L. plantarum-fermented products. By tempering the dehulled maize, a solid-state fermentation process began. This was used in TD to make it easier to remove the pericarp. GC-HR-TOF-MS metabolomics revealed that TD brought about the generation of 12 additional compounds in the dehulled maize though some metabolites in the whole maize were lost/biotransformed. The fermented dehulled maize products obtained from the four studied fermentation procedures contained fewer compounds than the fermented whole maize products. Overall, the analysis showed that all fermented maize (whole and dehulled) produced had varied nutritional metabolites and mycotoxin concentrations below the EU maximum level, except for fermented maize obtained from mixed strains (AFB1 + AFB2 > 4.0 g/kg).
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Affiliation(s)
- Julianah Olayemi Odukoya
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
- Department of Food Science and Technology, Kwara State University, Malete, PMB 1530, Ilorin, Kwara State, Nigeria
| | - Sarah De Saeger
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Marthe De Boevre
- Centre of Excellence in Mycotoxicology & Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, Belgium
| | - Gabriel Olaniran Adegoke
- Department of Food Technology, Faculty of Technology, University of Ibadan, Ibadan, Nigeria
- Department of Biological Sciences, Dominion University, Ibadan, Nigeria
| | - Frank Devlieghere
- Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Siska Croubels
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Gunther Antonissen
- Department of Pharmacology, Toxicology and Biochemistry, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
- Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
| | - Johnson Oluwaseun Odukoya
- Bader College, Queen's University (Canada), Herstmonceux Castle, Hailsham, East Sussex, United Kingdom
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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Oyeyinka SA, Gbashi S, A. Onarinde B, Adebo OA, Njobeh PB. Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samson A. Oyeyinka
- Centre of Excellence in Agr‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7PT UK
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Sefater Gbashi
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Bukola A. Onarinde
- Centre of Excellence in Agr‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7PT UK
| | - Oluwafemi A. Adebo
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
| | - Patrick B. Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science University of Johannesburg P.O. Box 17011, Doornfontein Campus Gauteng South Africa
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Zhang L, Chen Q, Liu Q, Xia X, Wang Y, Kong B. Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks. Food Chem 2021; 367:130680. [PMID: 34348198 DOI: 10.1016/j.foodchem.2021.130680] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 06/25/2021] [Accepted: 07/20/2021] [Indexed: 12/19/2022]
Abstract
This study investigated the effect of different types of smoking materials on the flavor, heterocyclic aromatic amine (HAA) content, and sensory attributes of smoked chicken drumsticks. All smoked samples showed lower pH and L*-value and higher a*-value and b*-value than the control sample (P < 0.05), but no significant differences in water content and water activity (P > 0.05). The samples smoked with sucrose combined with pear-tree woodchips (SP) or green tea leaves (ST) had higher overall acceptability than other samples (P < 0.05). Smoking increased the total HAA content, and the ST sample exhibited the highest total HAA content (P < 0.05). A total of 54 volatile compounds was identified. Overall, SP and ST are suitable for smoked chicken considering the sensory properties, while S and SA are proper for smoked chicken considering the minimization of HAAs, which may provide a theory basis for the production of smoked chicken.
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Affiliation(s)
- Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yan Wang
- Shimadzu Co. Ltd., Shenyang 110016, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Contribution of the volatile components from fresh egg, adult female and male of Pestarella tyrrhena to odour production. PHYSICAL SCIENCES REVIEWS 2021. [DOI: 10.1515/psr-2020-0144] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Abstract
Shrimps, including Pestarella tyrrhena, are highly susceptible to deterioration whereas odour production has been indicated as one of the factors determining the perishability and bait potential of shrimps. In this study, volatile components generated from fresh egg, adult female and male of P. tyrrhena were assessed using two-dimensional gas chromatography coupled to time-of-flight mass spectrometry to understand their contribution to odour production. Alkenes, alkynes, alcohols, aldehydes, a ketone, acids, esters, an amine, sulphur-containing and miscellaneous compounds were detected. Meanwhile, adult females and males of P. tyrrhena had a higher number of these volatile compounds. The detection of 2-methyl propan-1-ol with pungent odour only in the male sample of P. tyrhenna suggests that the male of this shrimp species may not completely attract fishes to hooks. Overall, the study established shrimp developmental stage and sex as additional factors influencing the production of volatile compounds, flavour/aroma/odour and fishing bait attributes of P. tyrrhena. Detection of N-nitrosodimethylamine (a carcinogen) in the shrimp samples, particularly the adult male, calls for caution in their direct human consumption and use as fishing bait.
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Adebiyi JA, Njobeh PB, Adebo OA, Kayitesi E. Metabolite profile of Bambara groundnut ( Vigna subterranea) and dawadawa (an African fermented condiment) investigation using gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS). Heliyon 2021; 7:e06666. [PMID: 33889778 PMCID: PMC8050003 DOI: 10.1016/j.heliyon.2021.e06666] [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: 12/21/2020] [Revised: 02/08/2021] [Accepted: 03/29/2021] [Indexed: 11/24/2022] Open
Abstract
Metabolite profile provides an overview and avenue for the detection of a vast number of metabolites in food sample at a particular time. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) is one of such techniques that can be utilized for profiling known and unknown compounds in a food sample. In this study, the metabolite profiles of Bambara groundnut and dawadawa (unhulled and dehulled) were investigated using GC-HRTOF-MS. The presence of varying groups of metabolites, including aldehydes, sterols, ketones, alcohols, nitrogen-containing compounds, furans, pyridines, acids, vitamins, fatty acids, sulphur-related compounds, esters, terpenes and terpenoids were reported. Bambara groundnut fermented into derived dawadawa products induced either an increase or decrease as well as the formation of some metabolites. The major compounds (with their peak area percentages) identified in Bambara groundnut were furfuryl ether (9.31%), bis (2-(dimethylamino)ethyl) ether (7.95%), 2-monopalmitin (7.88%), hexadecanoic acid, methyl ester (6.98%), 9,12-octadecadienoic acid (Z,Z) and 2-hydroxy-1-(hydroxymethyl)ethyl ester (5.82%). For dehulled dawadawa, the significant compounds were palmitic acid, ethyl ester (17.7%), lauric acid, ethyl ester (10.2%), carbonic acid, 2-dimethylaminoethyl 2-methoxyethyl ester (7.3%), 9,12-octadecadienoic acid (Z,Z)-, 2-hydroxy-1-(hydroxymethyl)ethyl ester (5.13%) and maltol (4%), while for undehulled dawadawa, it was indoline, 2-(hydroxydiphenylmethyl) (26.1%), benzoic acid, 4-amino-4-hydroximino-2,2,6,6-tetramethyl-1-piperidinyl ester (8.2%), 2-undecen-4-ol (4.7%), 2-methylbutyl propanoate (4.7%) and ë-tocopherol (4.3%). These observed metabolites reported herein provides an overview of the metabolites in these investigated foods, some of which could be related to nutrition, bioactivity as well as sensory properties. It is important to emphasize that based on some of the metabolites detected, it could be suggested that Bambara groundnut and derived dawadawa might serve as functional foods that are beneficial to health.
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Affiliation(s)
- Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, PO Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, PO Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, PO Box 17011, Doornfontein Campus, Gauteng, South Africa
| | - Eugenie Kayitesi
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa
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Chang H, Wang Y, Xia Q, Pan D, He J, Zhang H, Cao J. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process. Poult Sci 2020; 100:377-387. [PMID: 33357703 PMCID: PMC7772668 DOI: 10.1016/j.psj.2020.09.059] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 09/27/2020] [Accepted: 09/30/2020] [Indexed: 11/30/2022] Open
Abstract
Sugar-smoking contributes to improving flavor attributes of meat products. However, there is rather limited information concerning the relationship between sugar-smoking process parameters and volatile compound (VC) fingerprinting as well as related quality attributes of sugar-smoked chicken. In this work, the changes in VC across the whole sugar-smoking process were determined and analyzed and physicochemical properties, free fatty acid, thiobarbituric acid reactive substances values, and E-nose were also performed to characterize the quality properties of sugar-smoked chicken breast (CB) and chicken skin (CS). Results suggested that a higher amount (P < 0.05) of total VC was observed in CS compared with CB during the whole processing, which may be correlated with higher thiobarbituric acid reactive substances values, and higher polyunsaturated fatty acid/saturated fatty acid ratio. According to E-nose analysis, the volatile flavor is clearly separated in the sugar-smoking stage. Volatile fingerprinting results revealed that heterocycles were the characteristic flavor formed during sugar-smoking process and hexanal, nonanal, furfural, 5-methyl-2-furancarboxaldehyde, and 2-acetyl-5-methylfuran were the major volatiles of the CS, which was closely related to lipid oxidation and caramelization reaction. Above all, the flavor of sugar-smoked chicken was mainly derived from CS and sugar-smoked process improved the flavor of CS. This study could provide theoretical guidance for regulation of the color and flavor of sugar-smoked chicken and further promote the development of the industry.
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Affiliation(s)
- Hong Chang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211
| | - Ying Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211
| | - Haimeng Zhang
- Tengqiao Poultry Industry Co., Ltd., Wenzhou, China 325000
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, China 315211; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China 315211.
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Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103042] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Li P, Tang H, Shi C, Xie Y, Zhou H, Xia B, Zhang C, Chen L, Jiang L. Untargeted metabolomics analysis of Mucor racemosus Douchi fermentation process by gas chromatography with time-of-flight mass spectrometry. Food Sci Nutr 2019; 7:1865-1874. [PMID: 31139401 PMCID: PMC6526693 DOI: 10.1002/fsn3.1042] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 03/05/2019] [Accepted: 03/27/2019] [Indexed: 01/06/2023] Open
Abstract
Intensive study of the metabolome during the Douchi fermentation can provide new knowledge for optimizing the fermentation process. In this work, the metabolic characterization throughout the fermentation of Mucor racemosus Douchi was investigated using gas chromatography with time-of-flight mass spectrometry. A total of 511 peaks were found, and 114 metabolites were identified. The fermentation process was clearly distinguished into two main phases by principal components analysis and orthogonal partial least squares-discriminant analysis. All the samples in the score plots were within the 95% Hotelling T 2 ellipse. Two separated clusters can be seen clearly in the score plot, which represents the two stages of fermentation: koji-making (within 48 hr) and postfermentation (after 48 hr). Besides, clear separation and discrimination by both methods were found among different fermentation time within 15 days, while the discrimination cannot be found with more than 15 days of fermentation, indicating that the fermentation of Douchi was finished in 15 days. Due to the synergistic effect of protease and hydrolase accumulated in the early stage, proteins and other big molecular substances are rapidly hydrolyzed into a large number of small molecule components. However, the activity of enzymes decreased with the further fermentation, and some free amino acids were consumed in Maillard reaction. Therefore, there was no significant change in the content of small molecular substances after 15 days of fermentation. Furthermore, the levels of some metabolites such as alanine and lysine involved in the fermentation varied significantly throughout the processes. This study provides new insights for the metabolomics characteristics of Douchi fermentation.
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Affiliation(s)
- Pao Li
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesChangshaChina
| | - Hui Tang
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Cong Shi
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Yanhua Xie
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Hongli Zhou
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Bo Xia
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Chunyan Zhang
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Lili Chen
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Provincial Key Laboratory of Food Science and BiotechnologyHunan Agricultural UniversityChangshaChina
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