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Song S, Jin D, Huang Y, Xie L, Muhoza B, Sun M, Feng T, Qiang W, Huang X, Liu Q. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type. Food Res Int 2024; 190:114661. [PMID: 38945592 DOI: 10.1016/j.foodres.2024.114661] [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: 03/26/2024] [Revised: 06/15/2024] [Accepted: 06/15/2024] [Indexed: 07/02/2024]
Abstract
Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs.
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Affiliation(s)
- Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Danning Jin
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Yaling Huang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Ling Xie
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Wanli Qiang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Xu Huang
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
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Mohamadyan W, Yousefi S, Weisany W. Development of edible nanoemulsions containing vitamin E using a low-energy method: Evaluation of particle size and physicochemical properties for food and beverage applications. Heliyon 2024; 10:e32415. [PMID: 39005908 PMCID: PMC11239471 DOI: 10.1016/j.heliyon.2024.e32415] [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: 09/20/2023] [Revised: 06/03/2024] [Accepted: 06/04/2024] [Indexed: 07/16/2024] Open
Abstract
Pasta, a globally popular dish, serves as a complete meal around the world. This research aims to improve the nutritional value of pasta by enriching it with vitamin E. Firstly, vitamin E and sesame oil were mixed in different ratios (1:10, 1:5, 10:10) and dissolved in an aqueous medium at 50 °C with different concentrations of Tween 80 (10 %, 20 %, 30 %). Coarse emulsions were formed by gradual addition of the oil phase to the aqueous phase, followed by equilibration using an Ultratrax mixer at 15,000 rpm for 5 min. The target nanoemulsions were then produced using an ultrasonic system. After 30 days of storage, the most stable nanoemulsions containing 10 % Tween 80 and a 1:10 ratio of vitamin E to sesame oil showed minimal changes. In addition, nanoemulsions with 10 % Tween 80 and a 10:10 ratio of vitamin E to sesame oil showed less turbidity than those with 20 % and 30 % Tween 80. Evaluation of enriched pasta for physical, chemical and sensory properties compared to non-enriched samples showed no significant differences in properties such as pH, ash, total solids, texture and colour characteristics (P < 0.05). Enriched pasta samples showed an increase in moisture content of 0.94 % and a decrease in weight loss of 2.13 % compared to the control, with improved brightness (L) and yellowness (b) due to the addition of nanoemulsion. Sensory evaluation showed higher scores for pasta samples enriched with nanoemulsions containing vitamin E compared to control samples. This pioneering study introduces nanoemulsion technology to improve the nutritional profile of pasta by enriching it with vitamin E. The research demonstrates the successful formulation of stable nanoemulsions and their positive effects on pasta properties, suggesting promising avenues for improving public health through innovative pasta enrichment methods.
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Affiliation(s)
- Wrya Mohamadyan
- Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Shima Yousefi
- Department of Food Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Weria Weisany
- Department of Agronomy and Horticulture Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
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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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Mancano G, Mora-Ortiz M, Claus SP. Corrigendum to “Recent developments in nutrimetabolomics: from food characterisation to disease prevention” [Curr Opin Food Sci 22 (2018) 145–152]. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2019.11.004] [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]
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Saia S, Fragasso M, De Vita P, Beleggia R. Metabolomics Provides Valuable Insight for the Study of Durum Wheat: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:3069-3085. [PMID: 30829031 DOI: 10.1021/acs.jafc.8b07097] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Metabolomics is increasingly being applied in various fields offering a highly informative tool for high-throughput diagnostics. However, in plant sciences, metabolomics is underused, even though plant studies are relatively easy and cheap when compared to those on humans and animals. Despite their importance for human nutrition, cereals, and especially wheat, remain understudied from a metabolomics point of view. The metabolomics of durum wheat has been essentially neglected, although its genetic structure allows the inference of common mechanisms that can be extended to other wheat and cereal species. This review covers the present achievements in durum wheat metabolomics highlighting the connections with the metabolomics of other cereal species (especially bread wheat). We discuss the metabolomics data from various studies and their relationships to other "-omics" sciences, in terms of wheat genetics, abiotic and biotic stresses, beneficial microbes, and the characterization and use of durum wheat as feed, food, and food ingredient.
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Affiliation(s)
- Sergio Saia
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 11 per Torino , Km 2,5, 13100 Vercelli , Italy
| | - Mariagiovanna Fragasso
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
| | - Pasquale De Vita
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
| | - Romina Beleggia
- Council for Agricultural Research and Economics (CREA) , Research Centre for Cereal and Industrial Crops (CREA-CI) , S.S. 673 , Km 25,200, 71122 Foggia , Italy
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Castro-Puyana M, Pérez-Míguez R, Montero L, Herrero M. Reprint of: Application of mass spectrometry-based metabolomics approaches for food safety, quality and traceability. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.08.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Application of mass spectrometry-based metabolomics approaches for food safety, quality and traceability. Trends Analyt Chem 2017. [DOI: 10.1016/j.trac.2017.05.004] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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