1
|
Lyu Y, Chen Q, Gou M, Wu X, Bi J. Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage. Food Res Int 2023; 170:113050. [PMID: 37316031 DOI: 10.1016/j.foodres.2023.113050] [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: 08/09/2022] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl2 reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
Collapse
Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| |
Collapse
|
2
|
Suebsamran I, Dachyong A, Tira-Umphon A, Soubsub K, Phahom T. Structural change kinetics, drying characteristics, antioxidant properties, and the correlation between quality parameters of dried duckweed (Wolffia arrhiza (L.) Wimm) affected by different levels of microwave power. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4371-4379. [PMID: 36788441 DOI: 10.1002/jsfa.12501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 01/31/2023] [Accepted: 02/14/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND Duckweed is considered as a future food material due to its fast growth, high yield, high nutritional value, and low impact on land use. However, in its fresh form, it has high moisture content (95% wet basis), resulting in a short shelf life. In this study, microwave drying (MWD) was conducted to produce a shelf-stable duckweed with minimal loss of quality. Drying characteristics and quality aspects of dried duckweed were assessed. Reaction order kinetics, including zero and first order, was applied to describe structural changes during drying process. Hierarchical cluster analysis (HCA) was used to select the appropriate drying conditions. RESULTS Of five drying models, the Midilli-Kucuk model was the one that best described the drying process. Drying at high microwave power could reduce energy consumption and increase energy efficiency. Increasing both microwave power and drying time increased the structural shrinkage rate as described by first-order reaction kinetics. High correlations among quality parameters were observed using Pearson's correlation. Drying treatments were differentiated into two main clusters by HCA and the results showed that MWD at 720 and 900 W provided samples that were closer in terms of quality to a freeze dried sample (the positive control) than samples that had been subjected to MWD at 450 W. CONCLUSION Drying behaviors of duckweed were well-described by the Midilli-Kucuk model. Microwave drying at 900 W gave the lowest energy consumption and displayed the most efficient use of energy. The first-order equation could be used effectively to describe the structural changes in the duckweed. Microwave drying at 720 and 900 W was the appropriate drying condition according to the HCA classification. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Isaret Suebsamran
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Ajirawadee Dachyong
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Arak Tira-Umphon
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Kamolwan Soubsub
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Traiphop Phahom
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
- Science Research Center, Organization for Research Initiatives, Yamaguchi University, Yamaguchi, Japan
| |
Collapse
|
3
|
Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis. Food Chem 2023; 410:135368. [PMID: 36608556 DOI: 10.1016/j.foodchem.2022.135368] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/29/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, α-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 μg/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.
Collapse
|
4
|
Wang L, Li Z, Liu D, Fan J. Effect of heat and pulsed electric field treatment on the physicochemical and nutritional properties of carrots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1514-1521. [PMID: 36184832 DOI: 10.1002/jsfa.12248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 08/23/2022] [Accepted: 10/02/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Carrots are widely used in home cooking and vegetable processing industries because of their high nutritional value. However, different processing methods may produce a negative impact on carrot texture and nutrition quality. Therefore, the development of better processing methods to preserve the texture and nutrition quality of carrots will be beneficial to the carrot industry. RESULTS The effects of heat and pulsed electric field (PEF) treatments with different heat temperatures (T) and holding time (th ) on comprehensive changes in thermal efficiency profiles, and physicochemical (color, hardness, cell structural damage) and nutritional (releasable β-carotene contents) properties of carrots were studied. In addition, electrical conductivity (σ) and soluble matter contents (°Brix) were determined for the heat-treated extracts. The value of total color difference (∆E) and cell structural damage index (Z) of carrots, σ and °Brix of extracts all increased with increasing T and th under different heat experimental conditions, whereas the value of cutting force (F) presented an opposite tendency and content of releasable β-carotene decreased after th > 2 min at T = 100 °C. CONCLUSION The results show that PEF heating is beneficial in preventing changes in physicochemical and nutritional properties of carrots compared to traditional heat treatment. PEF has potential as a heating technology in the food industry. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- Research Institute, Jilin University, Yibin, People's Republic of China
- Laboratoire de Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, Compiègne, France
| | - Zonghao Li
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
| |
Collapse
|
5
|
Effects of different cooking treatments on the sensory qualities and pigmented phytochemicals of carrots. Food Chem 2022; 405:135015. [DOI: 10.1016/j.foodchem.2022.135015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 11/12/2022] [Accepted: 11/18/2022] [Indexed: 11/22/2022]
|
6
|
Chen M, Wang X, Liu Y, Li P, Wang R, Jiang L. Discoloration Investigations of Yellow Lantern Pepper Sauce ( Capsicum chinense Jacq.) Fermented by Lactobacillus plantarum: Effect of Carotenoids and Physiochemical Indices. Molecules 2022; 27:molecules27207139. [PMID: 36296734 PMCID: PMC9606932 DOI: 10.3390/molecules27207139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/19/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Color is one of the important indicators affecting the quality of fermented pepper sauces, and it is closely related to carotenoid composition. This study systematically analyzed the changes in carotenoids and related physiochemical indices during the fermentation of yellow lantern pepper sauce. The CIELab color values indicated that L* and C* displayed a significant decreasing trend during fermentation. After 35 days of fermentation, the total carotenoid content significantly reduced from 3446.36 to 1556.50 μg/g DW (p < 0.05), and the degradation rate was 54.84%. Among them, the total content of carotene decreased by 56.03% during fermentation, whereas the degradation rate of xanthophylls and their esters was 44.47%. According to correlation analysis, violaxanthin myristate and lutein played a pivotal role in L*, a *, b *, chroma (C*), and yellowness index (YI). Moreover, PCA analysis indicated that lactic acid and acetic acid were the important qualities affecting the stability of pigment in fermented yellow lantern pepper sauce, which might also be the inducement of the color change. This work gives additional information concerning the discoloration of yellow lantern pepper sauce during fermentation and provides theory evidence regulating and improving the sensory qualities of yellow lantern pepper sauce.
Collapse
Affiliation(s)
- Mengjuan Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xinyao Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
- Hunan Provincial Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha 410128, China
- Correspondence: ; Tel.: +86-731-84673517
| |
Collapse
|
7
|
Shi Y, Zheng Y, Li B, Yang X, Guo Q, Liu A. Prevention of quality characteristic decline in freeze-thawed cultured large yellow croaker ( Larimichthys crocea) using flammulina velutipes polysaccharide. Food Sci Nutr 2022; 11:181-190. [PMID: 36655079 PMCID: PMC9834881 DOI: 10.1002/fsn3.3051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/09/2022] [Accepted: 08/22/2022] [Indexed: 01/21/2023] Open
Abstract
To investigate the cryoprotective effect of flammulina velutipes polysaccharide (FVP) on the quality characteristics in freeze-thawed cultured large yellow croaker, 0.050%, 0.075%, and 0.100% FVP was used before freezing and the quality after thawing was compared with water soaking (WS) and commercial cryoprotectant (CC) treatment. Quality attributes were comprehensively determined instrumentally and organoleptically after thawing at 4°C. Results showed that FVP effectively reduces the quality deterioration of body color and water-holding capacity, while no obvious effects were observed in texture and flavor. As for body color, both FVP and CC treatment could maintain the b* value to a large extent. Among them, 0.075% FVP shows the highest value in two sample points, with 55.2% and 21.0% increases seen in the values in WS. FVP-dose-dependent trends were found in water-holding capacity, where a reduction of 28.26% and 14.38% in thawing loss and cooking loss was observed in the 0.100% FVP group. Low-field nuclear magnetic resonance (LF-NMR) also revealed that immobilized water and free water were more tightly retained in the muscle tissue with FVP addition. The results of the sensory evaluation are essentially in line with the above observations. These findings indicate that FVP has the potential to partially replace commercial cryoprotectants in aquatic products during frozen storage.
Collapse
Affiliation(s)
- Yuzhuo Shi
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina,School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Yao Zheng
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Baoguo Li
- School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| | - Xu Yang
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Quanyou Guo
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina
| | - Anqi Liu
- Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research InstituteChinese Academy of Fishery SciencesShanghaiChina,School of Health Science and EngineeringUniversity of Shanghai for Science and TechnologyShanghaiChina
| |
Collapse
|
8
|
Ma Y, Yi J, Jin X, Li X, Feng S, Bi J. Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Jin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| |
Collapse
|
9
|
Wu X, Cai W, Zhu P, Peng Z, Zheng T, Li D, Li J, Zhou G, Du G, Zhang J. Profiling the role of microorganisms in quality improvement of the aged flue-cured tobacco. BMC Microbiol 2022; 22:197. [PMID: 35965316 PMCID: PMC9377114 DOI: 10.1186/s12866-022-02597-9] [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: 03/05/2022] [Accepted: 07/14/2022] [Indexed: 11/10/2022] Open
Abstract
Background The aging process in the tobacco production, as in other food industries, is an important process for improving the quality of raw materials. In the spontaneous aging, the complex components in flue-cured tobacco (FT) improve flavor or reduce harmful compounds through chemical reactions, microbial metabolism, and enzymatic catalysis. Some believed that tobacco-microbe played a significant part in this process. However, little information is available on how microbes mediate chemical composition to improve the quality of FT, which will lay the foundation for the time-consuming spontaneous aging to seek ways to shorten the aging cycle. Results Comparing aged and unaged FT, volatile and non-volatile differential compounds (DCs) were multi-dimensionally analyzed with the non-targeted metabolomes based on UPLC-QTOP-MS (the ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry), GC–MS (gas chromatography-mass spectrometer) assisted derivatization and HP-SPME-GC/MS (headspace solid-phase micro-extraction assisted GC–MS). Products associated with the degradation pathways of terpenoids or higher fatty acids were one of the most important factors in improving FT quality. With the microbiome, the diversity and functions of microbial flora were analyzed. The high relative abundance function categories were in coincidence with DCs-related metabolic pathways. According to the correlation analysis, Acinetobacter, Sphingomonas and Aspergillus were presumed to be the important contributor, in which Aspergillus was associated with the highest number of degradation products of terpenoids and higher fatty acids. At last, the screened Aspergillus nidulans strain F4 could promote the degradation of terpenoids and higher fatty acids to enhance tobacco flavor by secreting highly active lipoxygenase and peroxidase, which verified the effect of tobacco-microbes on FT quality. Conclusions By integrating the microbiome and metabolome, tobacco-microbe can mediate flavor-related substances to improve the quality of FT after aging, which provided a basis for identifying functional microorganisms for reforming the traditional spontaneous aging. Supplementary Information The online version contains supplementary material available at 10.1186/s12866-022-02597-9.
Collapse
Affiliation(s)
- Xinying Wu
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025, China
| | - Wen Cai
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., 56 Chenglong Road, 610000, Chengdu, China
| | - Pengcheng Zhu
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., 56 Chenglong Road, 610000, Chengdu, China
| | - Zheng Peng
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Tianfei Zheng
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Dongliang Li
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., 56 Chenglong Road, 610000, Chengdu, China
| | - Jianghua Li
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Guanyu Zhou
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China
| | - Guocheng Du
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. .,The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
| | - Juan Zhang
- School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. .,Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.
| |
Collapse
|
10
|
Lyu Y, Bi J, Chen Q, Wu X, Li X, Qiao Y. Quality improvement of freeze‐dried carrots as affected by sugar‐osmotic and hot‐air pre‐treatments. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ying Lyu
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jinfeng Bi
- Department of Food Science Shenyang Agricultural University Shenyang China
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yening Qiao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| |
Collapse
|
11
|
Shen J, Zhang M, Mujumdar AS, Chen J. Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02839-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
12
|
Karwacka M, Rybak K, Sergiy S, Galus S, Janowicz M. Analysis of selected functional properties, resource demands and energy consumption of freeze‐dried vegetable snacks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Magdalena Karwacka
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Smetana Sergiy
- German Institute of Food Technologies (DIL e.V.) Prof.‐von‐Klitzing‐Str. 7 D‐49610 Quakenbrück Germany
| | - Sabina Galus
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management Warsaw University of Life Sciences SGGW, 159c Nowoursynowska St., 02‐787 Warsaw Poland
| |
Collapse
|
13
|
Chen K, Zhang M, Bhandari B, Chen J. Instant quinoa prepared by different cooking methods and infrared-assisted freeze drying: Effects of variables on the physicochemical properties. Food Chem 2022; 370:131091. [PMID: 34537425 DOI: 10.1016/j.foodchem.2021.131091] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 08/26/2021] [Accepted: 09/06/2021] [Indexed: 01/03/2023]
Abstract
The effects of cooking methods (pressure cooking, microwave cooking, and atmospheric pressure cooking) and infrared-assisted freeze drying (IRFD) on drying characteristic, crystalline structure, pasting property, rehydration behavior, microstructure, texture, and flavor of instant quinoa samples were investigated. Results showed that IRFD significantly reduced the drying time needed for freeze drying (FD). The crystalline structure of starch in raw quinoa was destroyed in cooking process, IRFD process well maintained the gelatinized state of quinoa samples. The pressure cooked samples owned the highest porosity and best rehydration ability. Pressure cooking and microwave cooking caused the softer and thicker texture of rehydrated instant quinoa samples. As for the flavor of quinoa sample, IRFD possessed the stronger retention ability compared with FD. In summary, pressure cooking and IRFD could be the applicable processing methods for the production of instant quinoa product or other dehydrated instant product with high quality.
Collapse
Affiliation(s)
- Kai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, PR China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, PR China.
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
| | - Jingjing Chen
- Haitong Food Group Company, Cixi, Zhejiang 315300, PR China
| |
Collapse
|
14
|
Wu X, Cai W, Zhu P, Peng Z, Zheng T, Li D, Li J, Zhou G, Zhang J, Du G. Function-driven design of Bacillus kochii and Filobasidium magnum co-culture to improve quality of flue-cured tobacco. Front Microbiol 2022; 13:1024005. [PMID: 36875537 PMCID: PMC9978371 DOI: 10.3389/fmicb.2022.1024005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 12/16/2022] [Indexed: 02/18/2023] Open
Abstract
Flue-cured tobacco (FCT) is an economical raw material whose quality affects the quality and cost of the derived product. However, the time-consuming and inefficient spontaneous aging is the primary process for improving the FCT quality in the industry. In this study, a function-driven co-culture with functional microorganisms was built in response to the quality-driven need for less irritation and more aroma in FCT. The previous study has found that Bacillus kochii SC could degrade starch and protein to reduce tobacco irritation and off-flavors. The Filobasidium magnum F7 with high lipoxygenase activity was screened out for degrading higher fatty acid esters and terpenoids to promote the aroma and flavor of FCT. Co-cultivation with strain SC and F7 obtained better quality improvement than mono-culture at an initial inoculation ratio of 1:3 for 2 days, representing a significant breakthrough in efficiency and a reduction in production costs compared to the more than 2 years required for the spontaneous aging process. Through the analysis of microbial diversity, predicted flora functions, enzyme activities and volatile compositions within the mono- and co-cultivation, our study showed the formation of a function-driven co-culture between two strains through functional division of labor and nutritional feeding. Herein, the function-driven co-culture via bioaugmentation will become an increasingly implemented approach for the tobacco industry.
Collapse
Affiliation(s)
- Xinying Wu
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wen Cai
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Pengcheng Zhu
- School of Biotechnology, Jiangnan University, Wuxi, China.,Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Zheng Peng
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Tianfei Zheng
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Dongliang Li
- Technical Research Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu, China
| | - Jianghua Li
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Guanyu Zhou
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Juan Zhang
- School of Biotechnology, Jiangnan University, Wuxi, China.,Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Guocheng Du
- School of Biotechnology, Jiangnan University, Wuxi, China.,The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China
| |
Collapse
|