1
|
Zhang C, Wang Y, Yin Z, Yan Y, Wang Z, Wang H. Quantitative characterization of the crosslinking degree of hydroxypropyl guar gum fracturing fluid by low-field NMR. Int J Biol Macromol 2024; 277:134445. [PMID: 39098685 DOI: 10.1016/j.ijbiomac.2024.134445] [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: 03/30/2024] [Revised: 06/19/2024] [Accepted: 08/01/2024] [Indexed: 08/06/2024]
Abstract
As a widely used water-based fracturing fluid, the performance of hydroxypropyl guar gum fracturing fluid is closely related to the degree of crosslinking, the quantitative characterization of which can reveal a detailed crosslinking mechanism and guide the preparation of fracturing fluid gels with an excellent performance. However, the commonly used high-temperature rheology method for evaluating the performance of fracturing fluids only qualitatively reflects the degree of crosslinking. In this study, low-field nuclear magnetic resonance (LF-NMR) was used to characterize the degree of crosslinking in guar gum fracturing fluid gels. The spin-spin relaxation time of the H proton in guar gum was molecularly analyzed using LF-NMR. The viscoelastic properties met the requirements when the crosslinking degree of the gel was 88-94 %. The transformation of the linear structure into a membrane structure during the crosslinking process of the guar gum fracturing fluid was confirmed by freeze-drying and scanning electron microscopy (SEM) from a microscopic perspective. The changing trend of the microstructure and viscoelastic properties of the fracturing fluid gel under different crosslinker dosages was consistent with changes in the degree of crosslinking. The LF-NMR test process is non-destructive to the gel structure, and the test results demonstrate good accuracy and repeatability.
Collapse
Affiliation(s)
- Chuanbao Zhang
- Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao 266580, PR China; College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Yanling Wang
- Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao 266580, PR China; College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, PR China.
| | - Zichen Yin
- Jinan Vocational College, Jinan 250103, PR China
| | - Yujie Yan
- Key Laboratory of Unconventional Oil & Gas Development (China University of Petroleum (East China)), Ministry of Education, Qingdao 266580, PR China; College of Petroleum Engineering, China University of Petroleum (East China), Qingdao 266580, PR China
| | - Ziyue Wang
- The University of North Carolina at Chapel Hill, 216 Lenoir Dr, Chapel Hill NC27599, USA
| | - Hangyu Wang
- The University of North Carolina at Chapel Hill, 216 Lenoir Dr, Chapel Hill NC27599, USA
| |
Collapse
|
2
|
Xu S, Guo Y, Liang X, Lu H. Intelligent Rapid Detection Techniques for Low-Content Components in Fruits and Vegetables: A Comprehensive Review. Foods 2024; 13:1116. [PMID: 38611420 PMCID: PMC11012010 DOI: 10.3390/foods13071116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 04/01/2024] [Accepted: 04/03/2024] [Indexed: 04/14/2024] Open
Abstract
Fruits and vegetables are an important part of our daily diet and contain low-content components that are crucial for our health. Detecting these components accurately is of paramount significance. However, traditional detection methods face challenges such as complex sample processing, slow detection speed, and the need for highly skilled operators. These limitations fail to meet the growing demand for intelligent and rapid detection of low-content components in fruits and vegetables. In recent years, significant progress has been made in intelligent rapid detection technology, particularly in detecting high-content components in fruits and vegetables. However, the accurate detection of low-content components remains a challenge and has gained considerable attention in current research. This review paper aims to explore and analyze several intelligent rapid detection techniques that have been extensively studied for this purpose. These techniques include near-infrared spectroscopy, Raman spectroscopy, laser-induced breakdown spectroscopy, and terahertz spectroscopy, among others. This paper provides detailed reports and analyses of the application of these methods in detecting low-content components. Furthermore, it offers a prospective exploration of their future development in this field. The goal is to contribute to the enhancement and widespread adoption of technology for detecting low-content components in fruits and vegetables. It is expected that this review will serve as a valuable reference for researchers and practitioners in this area.
Collapse
Affiliation(s)
- Sai Xu
- Institute of Facility Agriculture, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
| | - Yinghua Guo
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
| | - Xin Liang
- Institute of Facility Agriculture, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China;
- College of Engineering, South China Agricultural University, Guangzhou 510642, China;
| | - Huazhong Lu
- Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| |
Collapse
|
3
|
Sun X, Cui Q, Dong W, Duan Q, Fei T. Anthracene and tetraphenylsilane based conjugated porous polymer nanoparticles for sensitive detection of nitroaromatics in water. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 308:123667. [PMID: 38000326 DOI: 10.1016/j.saa.2023.123667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Conjugated porous polymers (CPPs) are a kind of promising sensing materials for the detection of nitroaromatic compounds, but their sensing applications in aqueous media are limited because of their poor dispersity or solubility in water. In this study, we prepared anthracene and tetraphenylsilane based CPPs named PSiAn by conventional Suzuki coupling and Suzuki-miniemulsion polymerization, respectively. The structure, morphology and porosity of the CPPs were characterized by Fourier Transform infrared spectroscopy (FT-IR), proton nuclear magnetic resonance (1H NMR), transmission electron microscope (TEM) and N2 sorption isotherm, respectively. Both of the CPPs have porous structure which is beneficial for the adsorption and diffusion of the analytes within them. The particle size of PSiAn nanoparticles prepared by Suzuki-miniemulsion polymerization is 10-40 nm from the TEM image, which facilitates the dispersion in the aqueous phase. Combined with the porosity and nanoparticle morphology, PSiAn nanoparticles realized the efficient photoluminescence (PL) sensing of nitroaromatic explosives in aqueous phase. The limit of detection (LOD) and limit of quantitation (LOQ) of PSiAn nanoparticles for 2,4,6-trinitrophenol (TNP) detection in the pure aqueous phase are 0.33 μM and 1.11 μM, respectively. Meanwhile, the good selectivity and anti-interference in presence of other nitro-compounds were observed. Furthermore, the spike/recovery test for the TNP detection in real water samples by PL sensing based on PSiAn nanoparticles indicates the quantitative recovery of TNP from 100.74 % to 101.00 %. The electrochemical test, ultraviolet-visible absorption spectra, excitation and emission spectra, and time-resolved PL spectra were investigated to explore the PL sensing mechanism. As a result, it is found that the fluorescence inner filter effect might be the predominant quenching mechanism during the detection of nitrophenolic compounds such as TNP and 4-nitrophenol (4-NP).
Collapse
Affiliation(s)
- Xiaosong Sun
- School of Materials Science and Engineering, Changchun University of Science and Technology, Changchun 130022, PR China
| | - Qihao Cui
- School of Materials Science and Engineering, Changchun University of Science and Technology, Changchun 130022, PR China
| | - Wenyue Dong
- School of Materials Science and Engineering, Changchun University of Science and Technology, Changchun 130022, PR China; Chongqing Research Institute, Changchun University of Science and Technology, Chongqing 401135, PR China.
| | - Qian Duan
- School of Materials Science and Engineering, Changchun University of Science and Technology, Changchun 130022, PR China; Engineering Research Center for Optoelectronic Functional Materials, Ministry of Education, Changchun 130022, PR China.
| | - Teng Fei
- State Key Laboratory of Integrated Optoelectronics, College of Electronic Science and Engineering, Jilin University, Changchun 130012, PR China
| |
Collapse
|
4
|
Chang X, Liu H, Zhuang K, Chen L, Zhang Q, Chen X, Ding W. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles. Foods 2024; 13:541. [PMID: 38397519 PMCID: PMC10887751 DOI: 10.3390/foods13040541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
Collapse
Affiliation(s)
- Xianhui Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hairong Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
| | - Kun Zhuang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| |
Collapse
|
5
|
Wang B, Liu YX, Dong M, Zhang YY, Huang XH, Qin L. Flavor enhancement during the drying of scallop (Patinopecten yessoensis) as revealed by integrated metabolomic and lipidomic analysis. Food Chem 2024; 432:137218. [PMID: 37639891 DOI: 10.1016/j.foodchem.2023.137218] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 08/16/2023] [Accepted: 08/17/2023] [Indexed: 08/31/2023]
Abstract
Dried scallops are a typical shellfish commodity, but the molecular change mechanism in the drying process is not clear. In this paper, the effect of drying on the flavor of scallops was revealed by integrated metabolomic and lipidomic analysis. The results showed that 70 °C was the best temperature for hot air drying, and the moisture content of the scallops was less than 20% after 12 h of drying, which meets the commercial standards for dried scallops. A total of 53 volatile compounds were detected in dried scallops, of which 2,5-dimethyl pyrazine and tetramethyl pyrazine, as characteristic flavor compounds, changed significantly during drying. In addition, taste peptides such as Arg-Gly and Gly-Gly, produced by protein degradation during drying, may contribute to the umami perception of dried scallops. This study helped to increase the overall quality of dried scallops.
Collapse
Affiliation(s)
- Bo Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Xi Liu
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Meng Dong
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Yu-Ying Zhang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Xu-Hui Huang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Lei Qin
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
6
|
Pérez-Bermúdez I, Castillo-Suero A, Cortés-Inostroza A, Jeldrez C, Dantas A, Hernández E, Orellana-Palma P, Petzold G. Observation and Measurement of Ice Morphology in Foods: A Review. Foods 2023; 12:3987. [PMID: 37959105 PMCID: PMC10648627 DOI: 10.3390/foods12213987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Freezing is an effective technology with which to maintain food quality. However, the formation of ice crystals during this process can cause damage to the cellular structure, leading to food deterioration. A good understanding of the relationship between food microstructure and ice morphology, as well as the ability to effectively measure and control ice crystals, is very useful to achieve high-quality frozen foods. Hence, a brief discussion is presented on the fundamentals/principles of optical microscopic techniques (light microscopy), electronic microscopic techniques (transmission electron microscopy (TEM) and scanning electron microscopy (SEM)), as well as other non-invasive techniques (X-rays, spectroscopy, and magnetic resonance) and their application to measuring ice formation rates and characterizing ice crystals, providing insight into the freezing mechanisms as well as direct monitoring of the entire process. And, in addition, this review compares (the negative and positive aspects of) the use of simple and cheap but destructive technologies (optical microscopy) with detailed microscopic technologies at the micro/nanometer scale but with pretreatments that alter the original sample (SEM and TEM), and non-destructive technologies that do not require sample preparation but which have high acquisition and operational costs. Also included are images and examples which demonstrate how useful an analysis using these techniques can be.
Collapse
Affiliation(s)
- Indira Pérez-Bermúdez
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| | - Alison Castillo-Suero
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Anielka Cortés-Inostroza
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Cristóbal Jeldrez
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Adriana Dantas
- Institute of Agrifood Research and Technology (IRTA), Food Quality and Technology, Finca Camps i Armet, Monells, 17121 Girona, Spain;
| | - Eduardo Hernández
- Agri-Food Engineering and Biotechnology Department, Campus del Baix Llobregat, Universitat Politècnica de Catalunya BarcelonaTech, Edifici D-4 C/Esteve Terradas, 8, Castelldefels, 08860 Barcelona, Spain;
| | - Patricio Orellana-Palma
- Departamento de Ingeniería en Alimentos, Facultad de Ingeniería, Campus Andrés Bello, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena 1720010, Chile; (A.C.-S.); (A.C.-I.); (C.J.)
| | - Guillermo Petzold
- Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Campus Fernando May, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán 3780000, Chile
| |
Collapse
|
7
|
Cikrikci Erunsal S. Evaluation of multicomplex systems on pomegranate concentrate loaded alginate hydrogels by low-field NMR relaxometry: physicochemical characterization and controlled release study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1960-1969. [PMID: 37206427 PMCID: PMC10188785 DOI: 10.1007/s13197-023-05730-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/24/2023] [Accepted: 03/09/2023] [Indexed: 05/21/2023]
Abstract
Alginate (ALG) and various gums are potential biomaterials to be employed in hydrogel designs for both food and biomedical applications. This study evaluated a multicomplex design by combining food grade polymers to examine their polymer-polymer interactions and design an oral delivery system for pomegranate concentrate (PC). ALG was replaced with gum tragacanth (GT), xanthan (XN) and their equal combinations (GT:XN) at 50% ratio in hydrogel fabrication. In addition to CaCI2 in binding solution, honey (H) and chitosan (CH) were also used during physical crosslinking. Relaxation time constants in NMR indicated poor ability of GT for water entrapment especially in the presence of honey (S2H). They also confirmed FTIR results indicating similar trends. Strong negative correlations were observed between T2 and texture results. GT replacement of ALG especially in the use of single CaCI2 (S2) promoted higher PC release up to 80% in digestive media compared to XN substitution (S3). This study promoted use of LF NMR as an indicator for polymer mixture characterization in complex gels. ALG based gels could be modified by replacing ALG with different kinds of gums and with use of different binding solutions to regulate target compound release in food and pharmaceutical fields. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05730-2.
Collapse
Affiliation(s)
- Sevil Cikrikci Erunsal
- Department of Food Engineering, Konya Food and Agriculture University, 42080 Konya, Turkey
| |
Collapse
|
8
|
Chen H, Ding Z, Dai T, Lin J, Xu D, Xia F, Feng J, Shen G. Quantitative comparison and rapid discrimination of Panax notoginseng powder and Caulis clematidis armandii using NMR combined with pattern recognition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3766-3775. [PMID: 36222712 DOI: 10.1002/jsfa.12264] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 07/21/2022] [Accepted: 10/12/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND The market demand for Panax notoginseng (P. notoginseng) is growing rapidly because of its useful properties in food and medicine. However, the frequent adulteration of P. notoginseng seriously affects the health of consumers and is a great challenge to food safety. In this study, low- and high-field nuclear magnetic resonance (LF/HF-NMR) were applied to detect the transverse relaxation distribution of P. notoginseng contaminated with different ratios of Caulis clematidis armandii (CCA) and the components in P. notoginseng and CCA, respectively. RESULTS Fifty-seven kinds of major and minor components in P. notoginseng and CCA were identified and quantified from their high-resolution NMR spectra, and there were significant differences in ginsenosides, sucrose, and glucose between P. notoginseng and CCA. Furthermore, the partial least squares regression analysis results indicated that LF-NMR parameters (T21 and S21 ) changed linearly as the ratio of CCA increased, and these changes were attributed to the variations in polysaccharide and sucrose in adulterated P. notoginseng. CONCLUSION In the relaxation time-based pattern recognition models, the authentic P. notoginseng powder could be classified with 100% accuracy from adulterated P. notoginseng when the adulteration ratio was greater than 30%, demonstrating the possibility of LF-NMR, in combination with pattern recognition, for rapid discrimination of food authenticity. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Honghai Chen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen, China
| | - Zenan Ding
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen, China
| | - Tao Dai
- Department of Plastic Surgery, Third Affiliated Hospital of Henan University of Science and Technology, Luoyang, China
| | | | - Dunming Xu
- Technology Center of Xiamen Customs, Xiamen, China
| | - Feng Xia
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen, China
| | - Jianghua Feng
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen, China
| | - Guiping Shen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, Xiamen University, Xiamen, China
| |
Collapse
|
9
|
Ye S, Chen M, Liu Y, Gao H, Yin C, Liu J, Fan X, Yao F, Qiao Y, Chen X, Shi D, Zhang Y. Effects of nanocomposite packaging on postharvest quality of mushrooms (
Stropharia rugosoannulata
) from the perspective of water migration and microstructure changes. J Food Saf 2023. [DOI: 10.1111/jfs.13050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Shuang Ye
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Maobin Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| | - Yani Liu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Hong Gao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Chaomin Yin
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Jingyu Liu
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau Shanxi Agricultrual University Taigu Shanxi China
| | - Xiuzhi Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Fen Yao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Qiao
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Defang Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro‐Products Processing and Nuclear agricultural Technology Hubei Academy of Agricultural Sciences Wuhan People's Republic of China
| | - Yu Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering Hubei University of Technology Wuhan China
| |
Collapse
|
10
|
To CM, Mylle M, Rebry F, Bossier S, Van der Meeren P, Pel L. Using 1H and 23Na NMR relaxometry as a novel tool to monitor the moisture and salt distribution in commercial low-moisture part skim mozzarella. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
11
|
Watanabe T, Sekiyama Y, Kawamura T, Fukuda Y, Nagata M. Tissue structural analysis for internal browning sweet potatoes using magnetic resonance imaging and bio-electrochemical impedance spectroscopy. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
12
|
Rapid and Simultaneous Measurement of Fat and Moisture Contents in Pork by Low-Field Nuclear Magnetic Resonance. Foods 2022; 12:foods12010147. [PMID: 36613363 PMCID: PMC9818614 DOI: 10.3390/foods12010147] [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: 11/09/2022] [Revised: 12/20/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
In order to improve the efficiency of Soxhlet extraction and oven drying, low-field nuclear magnetic resonance (LF-NMR) technology was used to detect fat and moisture contents in pork. The transverse relaxation time (T2) distribution curves were constructed by Carr−Purcell−Meiboom−Gill (CPMG) experiments. In addition, the optimal conditions of adding MnCl2 aqueous solution was explored to separate water and fat signal peaks. Finally, the reliability of this method for the determination of fat and moisture contents in pork was verified. The present study showed that adding 1.5 mL of 20% MnCl2 aqueous solution solution at 50 °C can isolate and obtain a stable peak of fat. The lard and 0.85% MnCl2 aqueous solution were used as the standards for fat and moisture measurements, respectively, and calibration curves with R2 = 0.9999 were obtained. In addition, the repeatability and reproducibility of this method were 1.71~3.10%. There was a significant correlation (p < 0.05) between the LF-NMR method and the conventional methods (Soxhlet extraction and oven drying), and the R2 was 0.9987 and 0.9207 for fat and moisture, respectively. All the results proved that LF-NMR could determine fat and moisture contents in pork rapidly and simultaneously.
Collapse
|
13
|
Kalayci A, Ozel B, Oztop MH, Alpas H. Investigation of the effects of high hydrostatic pressure on the functional properties of pea protein isolate. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Asuhan Kalayci
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Baris Ozel
- Department of Food Engineering Middle East Technical University Ankara Turkey
- Department of Food Engineering Ahi Evran University Kirsehir Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara Turkey
| |
Collapse
|
14
|
Bi C, Ou MY, Bouhrara M, Spencer RG. Span of regularization for solution of inverse problems with application to magnetic resonance relaxometry of the brain. Sci Rep 2022; 12:20194. [PMID: 36418516 PMCID: PMC9684479 DOI: 10.1038/s41598-022-22739-3] [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: 04/11/2022] [Accepted: 10/19/2022] [Indexed: 11/25/2022] Open
Abstract
We present a new regularization method for the solution of the Fredholm integral equation (FIE) of the first kind, in which we incorporate solutions corresponding to a range of Tikhonov regularizers into the end result. This method identifies solutions within a much larger function space, spanned by this set of regularized solutions, than is available to conventional regularization methods. An additional key development is the use of dictionary functions derived from noise-corrupted inversion of the discretized FIE. In effect, we combine the stability of solutions with greater degrees of regularization with the resolution of those that are less regularized. The span of regularizations (SpanReg) method may be widely applicable throughout the field of inverse problems.
Collapse
Affiliation(s)
- Chuan Bi
- grid.411024.20000 0001 2175 4264Department of Psychiatry, University of Maryland, Baltimore, Baltimore, MD 21201 USA
| | - M. Yvonne Ou
- grid.33489.350000 0001 0454 4791Department of Mathematical Sciences, University of Delaware, Newark, DE 19716 USA
| | - Mustapha Bouhrara
- grid.94365.3d0000 0001 2297 5165National Institute on Aging, National Institutes of Health, Baltimore, MD 21224 USA
| | - Richard G. Spencer
- grid.94365.3d0000 0001 2297 5165National Institute on Aging, National Institutes of Health, Baltimore, MD 21224 USA
| |
Collapse
|
15
|
Riley IM, Nivelle MA, Ooms N, Delcour JA. The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review. Compr Rev Food Sci Food Saf 2022; 21:4738-4775. [PMID: 36124883 DOI: 10.1111/1541-4337.13029] [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: 02/14/2022] [Revised: 06/30/2022] [Accepted: 07/31/2022] [Indexed: 01/28/2023]
Abstract
Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.
Collapse
Affiliation(s)
- Isabella M Riley
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Mieke A Nivelle
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
- Biscuiterie Thijs, Herentals, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| |
Collapse
|
16
|
Uguz SS, Ozel B, Grunin L, Ozvural EB, Oztop MH. Non-Conventional Time Domain (TD)-NMR Approaches for Food Quality: Case of Gelatin-Based Candies as a Model Food. Molecules 2022; 27:molecules27196745. [PMID: 36235279 PMCID: PMC9572356 DOI: 10.3390/molecules27196745] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 10/07/2022] [Accepted: 10/08/2022] [Indexed: 11/16/2022] Open
Abstract
The TD-NMR technique mostly involves the use of T1 (spin-lattice) and T2 (spin-spin) relaxation times to explain the changes occurring in food systems. However, these relaxation times are affected by many factors and might not always be the best indicators to work with in food-related TD-NMR studies. In this study, the non-conventional TD-NMR approaches of Solid Echo (SE)/Magic Sandwich Echo (MSE) and Spin Diffusion in food systems were used for the first time. Soft confectionary gelatin gels were formulated and conventional (T1) and non-conventional (SE, MSE and Spin Diffusion) TD-NMR experiments were performed. Corn syrups with different glucose/fructose compositions were used to prepare the soft candies. Hardness, °Brix (°Bx), and water activity (aw) measurements were also conducted complementary to NMR experiments. Relaxation times changed (p < 0.05) with respect to syrup type with no obvious trend. SE/MSE experiments were performed to calculate the crystallinity of the samples. Samples prepared with fructose had the lowest crystallinity values (p < 0.05). Spin Diffusion experiments were performed by using Goldman−Shen pulse sequence and the interface thickness (d) was calculated. Interface thickness values showed a wide range of variation (p < 0.05). Results showed that non-conventional NMR approaches had high potential to be utilized in food systems for quality control purposes.
Collapse
Affiliation(s)
- Sirvan Sultan Uguz
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
- Resonance Systems GmbH, 73230 Kirchheim unter Teck, Germany
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Leonid Grunin
- Resonance Systems GmbH, 73230 Kirchheim unter Teck, Germany
| | - Emin Burcin Ozvural
- Department of Food Engineering, Çankırı Karatekin University, Çankırı 18200, Turkey
| | - Mecit H. Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey
- Correspondence:
| |
Collapse
|
17
|
Li C, Zhao K, Ma L, Zhao J, Zhao ZM. Effects of drying strategies on sporulation and titer of microbial ecological agents with Bacillus subtilis. Front Nutr 2022; 9:1025248. [PMID: 36238457 PMCID: PMC9551345 DOI: 10.3389/fnut.2022.1025248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/06/2022] [Indexed: 11/23/2022] Open
Abstract
Drying operation is beneficial to the preservation and transportation of microbial ecological agents. In this study, drying kinetics and water distribution variations in solid biomass medium during hot air drying (HAD) and vacuum freeze drying (VFD) were systematically investigated. Meanwhile, the effects of different drying strategies on the sporulation of Bacillus subtilis and the titer of microbial ecological agents were compared. The results showed that both HAD and VFD induced rapid water removal from the solid biomass medium. VFD retained bound water and maintained the porous structure of the solid medium. Both HAD and VFD induced sporulation. The expression level of sporulation-regulatory genes spo0A, sigF, and sigE followed the order 80°C-HAD > 60°C-HAD > VFD. The spore number in the medium after 80°C-HAD drying for 6 h was 0.72 × 1010/g dry medium, which was 9.1 and 12.5% larger than that of the medium with 60°C-HAD and VFD, respectively. Therefore, 80°C-HAD is an effective drying strategy for promoting sporulation, which improves the titer of microbial ecological agents with B. subtilis.
Collapse
Affiliation(s)
- Chonglei Li
- Inner Mongolia Key Laboratory of Environmental Pollution Control and Wastes Reuse, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau (Ministry of Education), Inner Mongolia University, Hohhot, China
| | - Kai Zhao
- Inner Mongolia Key Laboratory of Environmental Pollution Control and Wastes Reuse, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau (Ministry of Education), Inner Mongolia University, Hohhot, China
| | - Litong Ma
- Inner Mongolia Engineering Research Center of Comprehensive Utilization of Bio-coal Chemical Industry, School of Chemistry and Chemical Engineering, Inner Mongolia University of Science and Technology, Baotou, China
| | - Ji Zhao
- Inner Mongolia Key Laboratory of Environmental Pollution Control and Wastes Reuse, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
| | - Zhi-Min Zhao
- Inner Mongolia Key Laboratory of Environmental Pollution Control and Wastes Reuse, School of Ecology and Environment, Inner Mongolia University, Hohhot, China
- Key Laboratory of Ecology and Resource Use of the Mongolian Plateau (Ministry of Education), Inner Mongolia University, Hohhot, China
- *Correspondence: Zhi-Min Zhao
| |
Collapse
|
18
|
Yang Y, Liang D, Wang X, Li F, Fan X, Liu Y. Effects of Contact Ultrasound &
Far‐Infrared
Radiation Strengthening Drying on Water Migration and Quality Characteristics of Taro Slices. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17030] [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)
- Yu Yang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Duan Liang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xueqing Wang
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Fang Li
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Xiaoyan Fan
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| | - Yunhong Liu
- College of Food & Bioengineering Henan University of Science and Technology Luoyang China
| |
Collapse
|
19
|
de Oliveira Machado G, Teixeira GG, Garcia RHDS, Moraes TB, Bona E, Santos PM, Colnago LA. Non-Invasive Method to Predict the Composition of Requeijão Cremoso Directly in Commercial Packages Using Time Domain NMR Relaxometry and Chemometrics. Molecules 2022; 27:molecules27144434. [PMID: 35889306 PMCID: PMC9318975 DOI: 10.3390/molecules27144434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/06/2023] Open
Abstract
Low Field Time-Domain Nuclear Magnetic Resonance (TD-NMR) relaxometry was used to determine moisture, fat, and defatted dry matter contents in “requeijão cremoso” (RC) processed cheese directly in commercial packaged (plastic cups or tubes with approximately 200 g). Forty-five samples of commercial RC types (traditional, light, lactose-free, vegan, and fiber) were analyzed using longitudinal (T1) and transverse (T2) relaxation measurements in a wide bore Halbach magnet (0.23 T) with a 100 mm probe. The T1 and T2 analyses were performed using CWFP-T1 (Continuous Wave Free Precession) and CPMG (Carr-Purcell-Meiboom-Gill) single shot pulses. The scores of the principal component analysis (PCA) of CWFP-T1 and CPMG signals did not show clustering related to the RC types. Optimization by variable selection was carried out with ordered predictors selection (OPS), providing simpler and predictive partial least squares (PLS) calibration models. The best results were obtained with CWFP-T1 data, with root-mean-square errors of prediction (RMSEP) of 1.38, 4.71, 3.28, and 3.00% for defatted dry mass, fat in the dry and wet matter, and moisture, respectively. Therefore, CWFP-T1 data modeled with chemometrics can be a fast method to monitor the quality of RC directly in commercial packages.
Collapse
Affiliation(s)
- G. de Oliveira Machado
- Instituto de Química de São Carlos, Universidade de São Paulo, CP 369, São Carlos 13660-970, SP, Brazil; (G.d.O.M.); (R.H.d.S.G.)
| | - Gustavo Galastri Teixeira
- Department of Microbiology, Institute of Biomedical Science, Universidade Tecnológica Federal do Paraná, Rua Deputado Heitor de Alencar Furtado, Curitiba 81280-340, PR, Brazil;
| | | | - Tiago Bueno Moraes
- Depto. Engenharia de Biossistemas, Universidade de São Paulo, Av. Páduas Dias, Piracicaba 13418-900, SP, Brazil;
| | - Evandro Bona
- Programa de Pós-Graduação em Tecnologia de Alimentos (PPGTA), Universidade Tecnológica Federal do Paraná, Rua Rosalina Maria Ferreira, Campo Mourão 87301-899, PR, Brazil;
| | - Poliana M. Santos
- Department of Microbiology, Institute of Biomedical Science, Universidade Tecnológica Federal do Paraná, Rua Deputado Heitor de Alencar Furtado, Curitiba 81280-340, PR, Brazil;
- Correspondence: (P.M.S.); (L.A.C.)
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua XV de Novembro, São Carlos 13560-970, SP, Brazil
- Correspondence: (P.M.S.); (L.A.C.)
| |
Collapse
|
20
|
Parameter Visualization of Benchtop Nuclear Magnetic Resonance Spectra toward Food Process Monitoring. Processes (Basel) 2022. [DOI: 10.3390/pr10071264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
Low-cost and user-friendly benchtop low-field nuclear magnetic resonance (NMR) spectrometers are typically used to monitor food processes in the food industry. Because of excessive spectral overlap, it is difficult to characterize food mixtures using low-field NMR spectroscopy. In addition, for standard compounds, low-field benchtop NMR data are typically unavailable compared to high-field NMR data, which have been accumulated and are reusable in public databases. This work focused on NMR parameter visualization of the chemical structure and mobility of mixtures and the use of high-field NMR data to analyze benchtop NMR data to characterize food process samples. We developed a tool to easily process benchtop NMR data and obtain chemical shifts and T2 relaxation times of peaks, as well as transform high-field NMR data into low-field NMR data. Line broadening and time–frequency analysis methods were adopted for data processing. This tool can visualize NMR parameters to characterize changes in the components and mobilities of food process samples using benchtop NMR data. In addition, assignment errors were smaller when the spectra of standard compounds were identified by transferring the high-field NMR data to low-field NMR data rather than directly using experimentally obtained low-field NMR spectra.
Collapse
|
21
|
Mengucci C, Ferranti P, Romano A, Masi P, Picone G, Capozzi F. Food structure, function and artificial intelligence. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
22
|
Gu Y, Chen Y, Yue X, Xiong P, Pan D, Song P, Luo B. LF-NMR/MRI Determination of Different 6-Benzylaminopurine Concentrations and Their Effects on Soybean Moisture. FRONTIERS IN PLANT SCIENCE 2022; 13:885804. [PMID: 35519819 PMCID: PMC9062517 DOI: 10.3389/fpls.2022.885804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Accepted: 03/21/2022] [Indexed: 06/14/2023]
Abstract
In this study, we aimed to clarify the distribution and dynamics of water in the Xudou 20 soybean cultivar post-germination after culturing plants with various concentrations of 6-benzylaminopurine (6-BA). Low-field nuclear magnetic resonance and magnetic resonance imaging (LF-NMR/MRI), as well as principal component analysis (PCA), were used for the investigation. Results showed that low concentrations of 6-BA promoted soybean germination and high concentrations inhibited soybean germination, with 5 mg/l of 6-BA producing the most optimal conditions for growth. Moreover, the T 22 determination of weakly bound water increased with increasing 6-BA concentration, and the PCA effectively distinguished soybeans cultured at different 6-BA concentrations. This study provides a method for the rapid detection of 6-BA concentration in bean sprouts and provides theoretical support and bean sprout quality assessment.
Collapse
Affiliation(s)
- Ying Gu
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, China
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Yi Chen
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, China
| | - Xia Yue
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, China
| | - Peng Xiong
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, China
| | - Dayu Pan
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Ping Song
- College of Information and Electrical Engineering, Shenyang Agricultural University, Shenyang, China
| | - Bin Luo
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| |
Collapse
|
23
|
Investigation of the Hydration Behavior of Different Sugars by Time Domain-NMR. Foods 2022; 11:foods11081148. [PMID: 35454735 PMCID: PMC9031088 DOI: 10.3390/foods11081148] [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: 02/25/2022] [Revised: 03/19/2022] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
The hydration behavior of sugars varies from each other and examining the underlying mechanism is challenging. In this study, the hydration behavior of glucose, fructose, allulose (aka rare sugar), and sucrose have been explored using different Time Domain Nuclear Magnetic Resonance (TD-NMR) approaches (relaxation times, self-diffusion, and Magic Sandwich Echo (MSE)). For that purpose, the effects of different sugar concentrations (2.5%, 5%, 10%, 15%, 20%, 30%, and 40%) (w/v) and hydration at different times for 1 day were investigated by T2 relaxation times and self-diffusion coefficients. Crystallinity values of the solid and hydrated sugars were also determined with MSE. Change in T2 relaxation times with concentration showed that the fastest binding with water (parallel with the shortest T2 values) was observed for sucrose for all concentrations followed by glucose, fructose, and allulose. Furthermore, dependency of T2 relaxation times with hydration time showed that sucrose was the fastest in binding with water followed by glucose, fructose, and allulose. The study showed that allulose, one of the most famous rare sugars that is known to be a natural low-calorie sugar alternative, had the lowest interaction with water than the other sugars. TD-NMR was suggested as a practical, quick, and accurate technique to determine the hydration behavior of sugars.
Collapse
|
24
|
Dong X, Zhang T, Cheng S, He X, Wang H, Tan M. Water and lipid migration in salted duck eggs during storage with different packaging conditions as studied using LF-NMR and MRI techniques. J Food Sci 2022; 87:2009-2017. [PMID: 35411557 DOI: 10.1111/1750-3841.16139] [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: 12/04/2021] [Revised: 03/14/2022] [Accepted: 03/18/2022] [Indexed: 11/26/2022]
Abstract
Herein, the water and lipid migration of salted duck eggs during storage were systematically explored in three different packaging conditions of long-term salting, no packaging, and vacuum packaging. Bound water, multilayer bound water, lipid, and bulk water were observed in the whole duck egg by low-field nuclear magnetic resonance (LF-NMR) relaxation. Five weeks of salting process led to the redistribution of water and lipid due to the watery state of egg white and the gelation of egg yolk due to the permeation of salt, and boiling mainly caused an obvious decrease in the mobility of bulk water due to the gelation of egg white. Among these three conditions, long-term salting with 6 months storage caused the most serious redistribution of water and lipid as well as the rupture of the vitelline membrane, but could prevent the oxidation of egg yolk. Vacuum packaging had the least influence on the water and lipid distribution, mass change, and water content but led to lipid oxidation with high degree in egg yolk. However, the most obvious mass loss was observed in the salted duck eggs during the storage without packaging. In addition, principal component analysis of Carr-Purcell-Meiboom-Gill data suggested that LF-NMR could distinguish the salted duck eggs with different storage times during the early stage of the storage. Practical Application Water and lipid migration of salted duck eggs during storage with three packaging conditions were explored by using low-field nuclear magnetic resonance and magnetic resonance imaging. Understanding the impacts of packaging conditions on water and lipid migration of salted duck eggs during storage could provide a new method for the quality identification.
Collapse
Affiliation(s)
- Xue Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Tan Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Xiu He
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Haitao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People's Republic of China.,National Engineering Research Center of Seafood, Dalian, People's Republic of China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, People's Republic of China
| |
Collapse
|
25
|
Stabilization of parameter estimates from multiexponential decay through extension into higher dimensions. Sci Rep 2022; 12:5773. [PMID: 35388008 PMCID: PMC8986819 DOI: 10.1038/s41598-022-08638-7] [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: 09/03/2021] [Accepted: 03/07/2022] [Indexed: 11/23/2022] Open
Abstract
Analysis of multiexponential decay has remained a topic of active research for over 200 years. This attests to the widespread importance of this problem and to the profound difficulties in characterizing the underlying monoexponential decays. Here, we demonstrate the fundamental improvement in stability and conditioning of this classic problem through extension to a second dimension; we present statistical analysis, Monte-Carlo simulations, and experimental magnetic resonance relaxometry data to support this remarkable fact. Our results are readily generalizable to higher dimensions and provide a potential means of circumventing conventional limits on multiexponential parameter estimation.
Collapse
|
26
|
Peng J, Ye L, Wu M, Wu M, Ma Z, Cao H, Zhang Y. Evaluation of processing mechanism in Astragali Radix by low-field nuclear magnetic resonance and magnetic resonance imaging. PLoS One 2022; 17:e0265383. [PMID: 35286357 PMCID: PMC8920280 DOI: 10.1371/journal.pone.0265383] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 03/01/2022] [Indexed: 11/19/2022] Open
Abstract
Astragali Radix (Huangqi) is an important herb medicine that is always processed into pieces for clinical use. Many operations need to be performed before use, among which drying of Astragali Radix (AR) pieces is a key step. Unfortunately, research on its drying mechanism is still limited. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) techniques were applied to study the moisture state and distribution during drying. The content of bioactive components and texture changes were measured by HPLC and texture analyzer, respectively. The moisture content of the AR pieces decreased significantly during drying, and the time to reach the drying equilibrium were different at different temperatures. The time when at 70°C, 80°C, and 90°C reach complete drying are 180 min, 150 min and 120 min, respectively. 80°C was determined as the optimum drying temperature, and it was observed that the four flavonoids and astragaloside IV have some thermal stability in AR pieces. When dried at 80°C, although the total water content decreased, the free water content decreased from 99.38% to 15.49%, in contrast to the increase in bound water content from 0.62% to 84.51%. The texture parameters such as hardness changed to some extent, with the hardness rising most significantly from 686.23 g to 2656.67 g. Correlation analysis revealed some connection between moisture content and LF-NMR and texture analyzer parameters, but the springiness did not show a clear correlation with most parameters. This study shows that HPLC, LF-NMR, MRI, and texture analyzers provide a scientific basis for elucidating the drying principles of AR pieces. The method is useful and shows potential for extension and application; therefore, it can be easily extended to other natural herb medicines.
Collapse
Affiliation(s)
- Jie Peng
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, P. R. China
| | - Lifang Ye
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
| | - Mengmei Wu
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
| | - Menghua Wu
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, P. R. China
| | - Zhiguo Ma
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
- Guangdong Key Laboratory of Traditional Chinese Medicine Information Technology, Guangzhou, P. R. China
| | - Hui Cao
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
- Guangdong Key Laboratory of Traditional Chinese Medicine Information Technology, Guangzhou, P. R. China
| | - Ying Zhang
- Research Center for TCM of Lingnan (Southern China), Jinan University, Guangzhou, P. R. China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, P. R. China
| |
Collapse
|
27
|
|
28
|
Okur I, Ozel B, Ucbas D, Grunin L, Sezer Okur P, Alpas H, Ide S, Oztop MH. Nuclear Magnetic Resonance (NMR) study of Palm Kernel Stearin: Effects of cooling rate on crystallization behaviour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
29
|
Wang H, Shi W, Wang X. Establishment of quality evaluation method for frozen tilapia (
Oreochromis niloticus
) fillets stored at different temperatures based on fractal dimension. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongli Wang
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
| | - Wenzheng Shi
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
| | - Xichang Wang
- College of Food Science and Technology Shanghai Ocean University, Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai China
| |
Collapse
|
30
|
Wang T, She N, Wang M, Zhang B, Qin J, Dong J, Fang G, Wang S. Changes in Physicochemical Properties and Qualities of Red Brown Rice at Different Storage Temperatures. Foods 2021; 10:foods10112658. [PMID: 34828938 PMCID: PMC8621339 DOI: 10.3390/foods10112658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/28/2021] [Accepted: 10/28/2021] [Indexed: 12/03/2022] Open
Abstract
The effects of storage temperature on the physicochemical properties and qualities of red brown rice were investigated in this study. The samples were vacuum-packed in nylon/polyethylene pouches and stored at 15 °C, 25 °C and 35 °C for 12 weeks. The moisture content decreased as storage time was prolonged. Rice stored at 15 °C and 25 °C had a lower falling range of water content compared to the samples stored at 35 °C. Free fatty acid values increased fastest when samples were stored at a high temperature, and the rise can be effectively delayed at low temperatures. The pH of residual cooking water and adhesiveness decreased, while the heating water absorption rate and hardness increased during storage for red and brown rice. Low-field nuclear magnetic resonance results indicate that water molecules migrated, the binding force of H protons became stronger and the bonds between molecules became closer with increased storage duration. Temperature had an obvious correlation with starch granules and protein structure, characterized by a scanning electron microscope and Fourier transform infrared spectroscopy. Low temperatures significantly retarded those changes. The results indicate that storage temperature is a vital factor affecting the physicochemical properties and qualities of red brown rice and provided reference and theoretical basis for the actual storage of red brown rice.
Collapse
Affiliation(s)
- Tao Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Nana She
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Mengnan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Bo Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Jiaxing Qin
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Jingyuan Dong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
| | - Guozhen Fang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
- Correspondence: ; Tel.: +86-022-6091-2493
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; (T.W.); (N.S.); (M.W.); (B.Z.); (J.Q.); (J.D.); (S.W.)
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| |
Collapse
|
31
|
Pocan P, Knapkiewicz M, Rachocki A, Oztop MH. Detection of Authenticity and Quality of the Turkish Delights (Lokum) by Means of Conventional and Fast Field Cycling Nuclear Magnetic Resonance Relaxometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12089-12101. [PMID: 34153190 PMCID: PMC8532161 DOI: 10.1021/acs.jafc.1c00943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 06/06/2021] [Accepted: 06/09/2021] [Indexed: 06/13/2023]
Abstract
Turkish delights (lokum) are traditional confectionery products that contain mainly sucrose as the sugar source and starch as the gelling agent. However, manufacturers sometimes might prefer to use corn syrup instead of sucrose to decrease the cost. This jeopardizes the originality of Turkish delights and leads to production of adulterated samples. In this study, Turkish delights were formulated using sucrose (original sample) and different types of corn syrups (SBF10, SCG40, and SCG60). Results clearly indicated that corn-syrup-containing samples had improved textural properties and were less prone to crystallization. However, this case affected authenticity of the products negatively. Both time domain nuclear magnetic resonance (TD NMR) and fast field cycling nuclear magnetic resonance (FFC NMR) techniques were found to be effective to discriminate the original samples from the corn-syrup-containing samples. In addition, quantitative analysis of FFC NMR showed that, apart from the rotational motions, molecules in Turkish delights (mainly water and also sugar molecules) undergo two types of translational dynamics.
Collapse
Affiliation(s)
- Pelin Pocan
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| | | | - Adam Rachocki
- Institute
of Molecular Physics, Polish Academy of
Sciences, 60-179 Poznań, Poland
| | - Mecit Halil Oztop
- Department
of Food Engineering, Middle East Technical
University, 06800 Ankara, Turkey
| |
Collapse
|
32
|
Kaya B, Okur I, Alpas H, Oztop MH. High hydrostatic pressure assisted extraction of pectin from sugar beet pulp. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15079] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Burcu Kaya
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| |
Collapse
|
33
|
|
34
|
Ozel B, Kruk D, Wojciechowski M, Osuch M, Oztop MH. Water Dynamics in Whey-Protein-Based Composite Hydrogels by Means of NMR Relaxometry. Int J Mol Sci 2021; 22:9672. [PMID: 34575838 PMCID: PMC8469572 DOI: 10.3390/ijms22189672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/31/2021] [Accepted: 08/31/2021] [Indexed: 01/05/2023] Open
Abstract
Whey-protein-isolate-based composite hydrogels with encapsulated black carrot (Daucus carota) extract were prepared by heat-induced gelation. The hydrogels were blended with gum tragacanth, pectin and xanthan gum polysaccharides for modulating their properties. 1H spin-lattice relaxation experiments were performed in a broad frequency range, from 4 kHz to 30 MHz, to obtain insight into the influence of the different polysaccharides and of the presence of black carrot on dynamical properties of water molecules in the hydrogel network. The 1H spin-lattice relaxation data were decomposed into relaxation contributions associated with confined and free water fractions. The population of the confined water fraction and the value of the translation diffusion coefficient of water molecules in the vicinity of the macromolecular network were quantitatively determined on the basis of the relaxation data. Moreover, it was demonstrated that the translation diffusion is highly anisotropic (two-dimensional, 2D).
Collapse
Affiliation(s)
- Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
- Department of Food Engineering, Ahi Evran University, Kirsehir 40100, Turkey
| | - Danuta Kruk
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Milosz Wojciechowski
- Faculty of Mathematics and Computer Science, University of Warmia and Mazury in Olsztyn, Sloneczna 54, 10-710 Olsztyn, Poland;
| | - Maciej Osuch
- Department of Physics & Biophysics, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Michala Oczapowskiego 4, 10-719 Olsztyn, Poland;
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara 06800, Turkey; (B.O.); (M.H.O.)
| |
Collapse
|
35
|
Zhang W, Cheng S, Wang S, Yi K, Sun S, Lin J, Tan M, Li D. Effect of pre-frying on distribution of protons and physicochemical qualities of mackerel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4838-4846. [PMID: 33521980 DOI: 10.1002/jsfa.11130] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 07/29/2020] [Accepted: 01/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND In this work, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging were used to investigate the changes in protons (from water and oil) distribution of mackerel during the frying process. The relationship between proton migration and some physicochemical indexes was established by partial least squares regression (PLSR). The changing mechanism of the quality characteristics and physicochemical properties of fish meat under different frying conditions was analysed by LF-NMR combined with PLSR, which provided theoretical support for the development of canned mackerel food. RESULTS LF-NMR results showed that three kinds of T2 protons assigned to protein-water interaction (T21 ), multilayer bound water (T22 ), oil and free water (T23 ), respectively. As the frying temperature increased, protons from the T22 peak significantly decreased, while protons from the T23 peak remarkably increased. The microstructure of fried mackerel was destroyed; cooking loss, oil content, a* value, b* value, hardness and chewiness increased; and the protein content and L* value decreased. Furthermore, PLSR analysis revealed that significant correlation was observed between the cooking loss, TPA parameter (chewiness), colour parameter (L*) and LF-NMR parameters. CONCLUSION Different frying temperatures and times had a strong effect on the physicochemical properties of mackerel. Good prediction models could be established by proton migration using the LF-NMR technique and PLSR for fried mackerel. Quality control of fried fish could be realized by monitoring the change in LF-NMR data. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wei Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Shasha Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Siqi Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Kuan Yi
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Shan Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Junxin Lin
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Mingqian Tan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| | - Dongmei Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
- National Engineering Research Centre of Seafood, Dalian Polytechnic University, Dalian, 116034, China
- Engineering Research Centre of Seafood of Ministry of Education of China, Dalian Polytechnic University, Dalian, 116034, China
- Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China
| |
Collapse
|
36
|
Hou X, Wang X, Hu Y, Chen Y, Huang G, Nie S. A One-Dimensional U-Net-Based Calibration-Transfer Method for Low-Field Nuclear Magnetic Resonance Signals. Anal Chem 2021; 93:10469-10476. [PMID: 34270205 DOI: 10.1021/acs.analchem.1c00765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The reconstruction of the statistical analysis model of an instrument is a time-consuming and expensive process. Herein, the feasibility of spectral model calibration-transfer application to the same type of low-field nuclear magnetic resonance (LF-NMR) instrument was investigated using a one-dimensional U-net (1D U-net). Unlike conventional calibration-transfer algorithms such as direct standardization (DS), the 1D U-net network can reduce the error between the master and slave instruments through iterative cycles. The calibration-transfer ability was verified; three experiments that entailed the use of edible oil and copper sulfate (CuSO4) samples were implemented. The analysis of the spectral responses and feature analysis of the edible oil samples revealed that the signal of the slave instrument calibrated using the 1D U-net most resembled the signal of the master instrument, and its relative residual value was reduced to 0.0045. Further analysis of the CuSO4 concentration prediction showed that on the support vector regression (SVR) model constructed using the master instrument, the signal of the slave instrument calibrated by the 1D U-net was more similar to the response of the master instrument, and its root mean square error (RMSE) was only 0.01606 mmol/L. Thus, 1D U-net is a viable candidate for calibration-transfer applications to LF-NMR instruments.
Collapse
Affiliation(s)
- Xuewen Hou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Ying Hu
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yang Chen
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Gang Huang
- Shanghai Key Laboratory of Molecular Imaging, Shanghai University of Medicine and Health Sciences, Shanghai 201318, China
| | - Shengdong Nie
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| |
Collapse
|
37
|
Tas O, Ertugrul U, Oztop MH, Mazi BG. Glycation of soy protein isolate with two ketoses:
d
‐Allulose and fructose. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15218] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ozan Tas
- Department of Food Engineering Middle East Technical University Dumlupinar Bulvari, #1, Cankaya Ankara 06800 Turkey
| | - Ulku Ertugrul
- Department of Food Engineering Middle East Technical University Dumlupinar Bulvari, #1, Cankaya Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Dumlupinar Bulvari, #1, Cankaya Ankara 06800 Turkey
| | - Bekir Gokcen Mazi
- Department of Food Engineering Ordu University Cumhuriyet Yerleşkesi, Altınordu Ordu 52200 Turkey
| |
Collapse
|
38
|
Ates EG, Ozvural EB, Oztop MH. In vitro
digestibility of rare sugar (D‐allulose) added pectin–soy protein gels. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14966] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elif Gokcen Ates
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Emin Burcin Ozvural
- Department of Food Engineering Cankiri Karatekin University Uluyazi Campus Cankiri18100Turkey
| | - Mecit H. Oztop
- Department of Food Engineering Middle East Technical University Ankara06800Turkey
| |
Collapse
|
39
|
Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process. J FOOD QUALITY 2021. [DOI: 10.1155/2021/9970797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
Quality attributes and water mobility of giant salamander jerkies (GSJs) during roasting process (160°C, for 0, 20, 40, 60, and 80 min) were investigated. The results showed that
values and shear force increased of GSJs roasting from 20 to 80 min, while
, yield, and moisture content decreased significantly (
). Sensory assessment showed that GSJs at a roasting time of 40–60 min had higher scores. GSJs contained great amount of healthy unsaturated fatty acids (including DHA and EPA), and the total amino acids and essential amino acids were among 59.33–71.77 g·100 g−1 and 25.94–31.40 g·100 g−1, respectively. The mobility of the immobilized moisture and free moisture were shrunk dramatically during roasting. The proton density weighted images also exhibited the moisture shrinkage during roasting. In addition, T22 and T23 were positively correlated with MRI signal, moisture content, and yield of GSJs, but negatively correlated with shear force and overall acceptability, respectively. Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. LF-NMR and MRI might be employed to profile the quality characteristics during roasting as a rapid and nondestructive analytical tool.
Collapse
|
40
|
Yang Y, Xu H, Tang S, Gu Z. Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
41
|
Watanabe T, Sekiyama Y. Magnetic Resonance Imaging. J JPN SOC FOOD SCI 2021. [DOI: 10.3136/nskkk.68.225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
42
|
Song P, Wang Z, Song P, Yue X, Bai Y, Feng L. Evaluating the effect of aging process on the physicochemical characteristics of rice seeds by low field nuclear magnetic resonance and its imaging technique. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103190] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
43
|
Microwave glycation of soy protein isolate with rare sugar (D-allulose), fructose and glucose. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100897] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
|
44
|
Hou X, Wang G, Wang X, Ge X, Fan Y, Jiang R, Nie S. Rapid screening for hazelnut oil and high-oleic sunflower oil in extra virgin olive oil using low-field nuclear magnetic resonance relaxometry and machine learning. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2389-2397. [PMID: 33011981 DOI: 10.1002/jsfa.10862] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/30/2020] [Accepted: 10/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND As extra virgin olive oil (EVOO) has high commercial value, it is routinely adulterated with other oils. The present study investigated the feasibility of rapidly identifying adulterated EVOO using low-field nuclear magnetic resonance (LF-NMR) relaxometry and machine learning approaches (decision tree, K-nearest neighbor, linear discriminant analysis, support vector machines and convolutional neural network (CNN)). RESULTS LF-NMR spectroscopy effectively distinguished pure EVOO from that which was adulterated with hazelnut oil (HO) and high-oleic sunflower oil (HOSO). The applied CNN algorithm had an accuracy of 89.29%, a precision of 81.25% and a recall of 81.25%, and enabled the rapid (2 min) discrimination of pure EVOO that was adulterated with HO and HOSO in the volumetric ratio range of 10-100%. CONCLUSIONS LF-NMR coupled with the CNN algorithm is a viable candidate for rapid EVOO authentication. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Xuewen Hou
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Guangli Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xin Wang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Xinmin Ge
- School of Geosciences, China University of Petroleum, Qingdao, China
| | - Yiren Fan
- School of Geosciences, China University of Petroleum, Qingdao, China
| | - Rui Jiang
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Shengdong Nie
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| |
Collapse
|
45
|
Wang XY, Xie J, Chen XJ. Applications of Non-invasive and Novel Methods of Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging in Aquatic Products. Front Nutr 2021; 8:651804. [PMID: 33869268 PMCID: PMC8044990 DOI: 10.3389/fnut.2021.651804] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Accepted: 02/22/2021] [Indexed: 01/13/2023] Open
Abstract
Aquatic products, such as fish, are popular throughout the world due to their satisfying flavor characteristics as well as rich animal nutrition, and they provide high-value food therapy, but they are easily oxidized and spoiled. It is necessary to detect aquatic products through rapid and accurate technology. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) have been widely used in the aquatic product industry due to their sensitivity, fast analysis, non-destructive nature and low cost. The applications of LF-NMR in the measurement of aquatic product quality and nutrients (water, fat, and protein) are summarized in this paper. Applications in aquatic products have been shown to depend on deep processing, storage and authentication. This review discusses the application of MRI technology in the quality control of aquatic products. Therefore, this review will guide the application of the aquatic products industry and aims to supply the reader with both the theory of the method and practical applications of the method for use as a rapid and non-destructive technology in scientific research and the industrial industry.
Collapse
Affiliation(s)
- Xin-Yun Wang
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jing Xie
- Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China
- Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China
- National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Xin-Jun Chen
- College of Marine Sciences, Shanghai Ocean University, Shanghai, China
| |
Collapse
|
46
|
Wang C, Wang X, Liu C, Liu C. Application of LF-NMR to the characterization of camellia oil-loaded pickering emulsion fabricated by soy protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106329] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
47
|
Berk B, Grunin L, Oztop MH. A non-conventional TD-NMR approach to monitor honey crystallization and melting. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110292] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
48
|
Chitrakar B, Zhang M, Bhandari B. Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control 2021; 125:108010. [PMID: 33679006 PMCID: PMC7914018 DOI: 10.1016/j.foodcont.2021.108010] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/05/2021] [Accepted: 02/21/2021] [Indexed: 12/24/2022]
Abstract
Coronavirus disease-19 (COVID-19) is a contagious disease caused by a novel corona virus (SARS-CoV-2). No medical intervention has yet succeeded, though vaccine success is expected soon. However, it may take months or years to reach the vaccine to the whole population of the world. Therefore, the technological preparedness is worth to discuss for the smooth running of food processing activities. We have explained the impact of the COVID-19 pandemic on the food supply chain (FSC) and then discussed the technological interventions to overcome these impacts. The novel and smart technologies during food processing to minimize human-to-human and human-to-food contact were compiled. The potential virus-decontamination technologies were also discussed. Finally, we concluded that these technologies would make food processing activities smarter, which would ultimately help to run the FSC smoothly during COVID-19 pandemic.
Collapse
Affiliation(s)
- Bimal Chitrakar
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, 214122, Wuxi, Jiangsu, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia
| |
Collapse
|
49
|
|
50
|
Modupalli N, Naik M, Sunil C, Natarajan V. Emerging non-destructive methods for quality and safety monitoring of spices. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|