1
|
Galli V, Venturi M, Guerrini S, Mangani S, Barbato D, Vallesi G, Granchi L. Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods 2023; 12:3354. [PMID: 37761063 PMCID: PMC10529207 DOI: 10.3390/foods12183354] [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: 07/27/2023] [Revised: 08/29/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Recent interest in the special beer category has encouraged the search for novel brewing materials, including new ingredients and novel yeast strains, in order to differentiate the finished products. The aim of this work was to select non-brewing S. cerevisiae strains for the production of a fruit beer with raspberry. The in vitro tests and the wort fermentations allowed the selection of two sourdough S. cerevisiae strains, showing high maltose and maltotriose consumption, high ethanol production, and high viability. Fruit beers (FB) and control beers (CB) without raspberries were prepared. Fruit addition accelerated sugar consumption (7 days compared to 13 days) and increased ethanol and glycerol production by yeasts. Raspberry addition and the inoculated yeast strongly affected the aroma profile of beers. FB samples showed a higher amount of volatile organic compounds (VOCs); the most represented classes were alcohols, followed by esters and acids. FB inoculated by the selected S. cerevisiae SD12 showed the highest VOCs concentration (507.33 mg/L). Results highlighted the possible application of sourdough yeast strains for the brewing process, which, combined with raspberry addition, can be exploited for the production of beers with enhanced aromatic features and suitable chemical properties.
Collapse
Affiliation(s)
- Viola Galli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Manuel Venturi
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Simona Guerrini
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Silvia Mangani
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Damiano Barbato
- FoodMicroTeam s.r.l., Academic Spin-Off of the University of Florence, Via Santo Spirito, 14-50125 Florence, Italy; (S.G.); (D.B.)
| | - Gianni Vallesi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| | - Lisa Granchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), Via San Bonaventura, 13-50145 Florence, Italy; (V.G.); (G.V.); (L.G.)
| |
Collapse
|
2
|
Xia Y, Zha M, Feng C, Li Y, Chen Y, Shuang Q. Effect of a co-fermentation system with high-GABA-yielding strains on soymilk properties: microbiological, physicochemical, and aromatic characterisations. Food Chem 2023; 423:136245. [PMID: 37201256 DOI: 10.1016/j.foodchem.2023.136245] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 04/06/2023] [Accepted: 04/24/2023] [Indexed: 05/20/2023]
Abstract
Biosynthesis is the safest method for preparing GABA; however, there are not enough GABA-producing strains to provide an effective resource. The purpose of this study was to determine the feasibility of using Lactobacillus fermentum SMN10-3(A) and Lactococcus lactis SMN15-6(B) to study the effects of strain complex pairing on the GABA formation, flavour, and metabolic pathways of fermented soymilk. It was found that group A2B1 had the highest acid production rate, GABA yield (1.76 ± 0.01 mg/mL), and flavour compound content. A total of 55 differential metabolites were produced after fermentation, of which 28 dominated by hexanal were significantly downregulated and 26 dominated by alcohols were significantly upregulated. The significant metabolic pathways involved were d-alanine, taurine and hypotaurine, and selenocompound metabolism. Finally, the components contributing to the aroma of fermented soymilk were identified, which included 2-pentylfuran and 2-butyl-2-octenal. These results provide a theoretical basis for future research on GABA-rich fermented foods.
Collapse
Affiliation(s)
- Yanan Xia
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Chenchen Feng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yankai Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| |
Collapse
|
3
|
González-Salitre L, Guillermo González-Olivares L, Antobelli Basilio-Cortes U. Humulus lupulus L. a potential precursor to human health: High hops craft beer. Food Chem 2023; 405:134959. [PMID: 36435101 DOI: 10.1016/j.foodchem.2022.134959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 10/29/2022] [Accepted: 11/11/2022] [Indexed: 11/19/2022]
Affiliation(s)
- Lourdes González-Salitre
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico
| | - Luis Guillermo González-Olivares
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, C.P. 42183, Mineral de la Reforma, Hidalgo, Mexico.
| | - Ulin Antobelli Basilio-Cortes
- Área Académica de Biotecnología Agropecuaria, Instituto de Ciencias Agrícolas, Universidad Autónoma de Baja California, Carretera a Delta, Ejido Nuevo León s/n, C.P. 21705 Mexicali, Baja California, Mexico.
| |
Collapse
|
4
|
He Y, Li Y, Pan Y, Li A, Huang Y, Mi Q, Zhao S, Zhang C, Ran J, Hu H, Pan H. Correlation analysis between jejunum metabolites and immune function in Saba and Landrace piglets. Front Vet Sci 2023; 10:1069809. [PMID: 37008364 PMCID: PMC10060822 DOI: 10.3389/fvets.2023.1069809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 02/28/2023] [Indexed: 03/18/2023] Open
Abstract
The immune function of the intestinal mucosa plays a crucial role in the intestinal health of hosts. As signaling molecules and precursors of metabolic reactions, intestinal chyme metabolites are instrumental in maintaining host immune homeostasis. Saba (SB) pigs, a unique local pig species in central Yunnan Province, China. However, research on jejunal metabolites in this species is limited. Here, we used immunohistochemistry and untargeted metabolomics by liquid chromatography mass spectrometry (LC-MS/MS) to study differences in jejunal immunophenotypes and metabolites between six Landrace (LA) and six SB piglets (35 days old). The results showed that the levels of the anti-inflammatory factor interleukin 10 (IL-10) were markedly higher in SB piglets than in LA piglets (P < 0.01), while the levels of the proinflammatory factors IL-6, IL-1β, and Toll-like receptor 2 (TLR-2) were markedly lower (P < 0.01). Furthermore, the levels of mucin 2 (MUC2) and zona occludens (ZO-1), which are related to mucosal barrier function, were significantly higher in SB piglets than in LA piglets (P < 0.01), as were villus height, villus height/crypt depth ratio, and goblet cell number (P < 0.05). Differences in jejunal chyme metabolic patterns were observed between the two piglets. In the negative ion mode, cholic acid metabolites ranked in the top 20 and represented 25% of the total. Taurodeoxycholic acid (TDCA) content was significantly higher in SB piglets than in LA piglets (P < 0.01). TDCA positively correlated with ZO-1, villus height, villus height/crypt depth ratio, and goblet cell number. These results suggest that SB pigs have a strong jejunal immune function and that TDCA was positively regulates jejunal immunity and mucosal barrier function. Our findings provide a reference for understanding intestinal immune function in different pig breeds and for the discovery of potential biomarkers to help solve health issues related to pig production.
Collapse
Affiliation(s)
- Yang He
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yongxiang Li
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Yangsu Pan
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Anjian Li
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Ying Huang
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Qianhui Mi
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Sumei Zhao
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Chunyong Zhang
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
| | - Jinming Ran
- College of Modern Agriculture, Dazhou Vocational and Technical College, Dazhou, China
| | - Hong Hu
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
- Hong Hu
| | - Hongbin Pan
- Yunnan Provincial Key Laboratory of Animal Nutrition and Feed Science, Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming, China
- *Correspondence: Hongbin Pan
| |
Collapse
|
5
|
Chen DQ, Zou C, Huang YB, Zhu X, Contursi P, Yin JF, Xu YQ. Adding functional properties to beer with jasmine tea extract. Front Nutr 2023; 10:1109109. [PMID: 36937349 PMCID: PMC10020177 DOI: 10.3389/fnut.2023.1109109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Accepted: 02/13/2023] [Indexed: 03/06/2023] Open
Abstract
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
Collapse
Affiliation(s)
- De-Quan Chen
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chun Zou
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- Chun Zou
| | - Yi-Bin Huang
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- College of Tea Science, Guizhou University, Guiyang, China
| | - Xuan Zhu
- School of Food and Bioengineering, Zhejiang Gongshang University, Hangzhou, China
| | - Patrizia Contursi
- Department of Biology, University of Naples Federico II, Naples, Italy
| | - Jun-Feng Yin
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China
- *Correspondence: Yong-Quan Xu
| |
Collapse
|
6
|
Xia Y, Zha M, Liu H, Shuang Q, Chen Y, Yang X. Novel Insight into the Formation of Odour-Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC-MS and E-Nose Analysis. Foods 2022; 11:3273. [PMID: 37431024 PMCID: PMC9601902 DOI: 10.3390/foods11203273] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/10/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E-nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma-contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.
Collapse
Affiliation(s)
- Yanan Xia
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Musu Zha
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Hao Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Quan Shuang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Xujin Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| |
Collapse
|
7
|
Wang Y, Nie S, Li C, Xiang H, Zhao Y, Chen S, Li L, Wu Y. Application of Untargeted Metabolomics to Reveal the Taste-Related Metabolite Profiles during Mandarin Fish (Siniperca chuatsi) Fermentation. Foods 2022; 11:foods11070944. [PMID: 35407031 PMCID: PMC8998124 DOI: 10.3390/foods11070944] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/20/2022] [Accepted: 03/23/2022] [Indexed: 02/06/2023] Open
Abstract
Spontaneous fermentation is a critical processing step that determines the taste quality of fermented mandarin fish (Siniperca chuatsi). Here, untargeted metabolomics using ultra-high-performance liquid chromatography coupled with Q Exactive tandem mass spectrometry was employed to characterize the taste-related metabolite profiles during the fermentation of mandarin fish. The results demonstrated that the taste profiles of mandarin fish at different stages of fermentation could be distinguished using an electronic tongue technique. Sixty-two metabolites, including amino acids, small peptides, fatty acids, alkaloids, and organic acids, were identified in fermented mandarin fish samples. Additional quantitative analysis of amino acids revealed glutamic acid and aspartic acid as significant contributors to the fresh flavor. Furthermore, the Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis revealed that amino acid metabolism was the dominant pathway throughout the fermentation process. This study provides a scientific and theoretical reference for the targeted regulation of the quality of fermented mandarin fish.
Collapse
Affiliation(s)
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shi Nie
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People’s Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; (Y.W.); (S.N.); (C.L.); (H.X.); (Y.Z.); (S.C.); (L.L.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-20-89108346; Fax: +86-20-84451442
| |
Collapse
|
8
|
Utpott M, Rodrigues E, Rios ADO, Mercali GD, Flôres SH. Metabolomics: An analytical technique for food processing evaluation. Food Chem 2021; 366:130685. [PMID: 34333182 DOI: 10.1016/j.foodchem.2021.130685] [Citation(s) in RCA: 70] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 07/19/2021] [Accepted: 07/20/2021] [Indexed: 12/16/2022]
Abstract
This review aimed to retrieve the most recent research with strong impact concerning the application of metabolomics analysis in food processing. The literature reveals the high capacity of this methodology to evaluate chemical and organoleptic transformations that occur during food production. Current and potential applications of metabolomics analysis will be addressed, focusing on process-composition-function relationships. The use of the metabolomics approach to evaluate transformations in foods submitted to minimal processes, heat or cold treatments, drying, fermentation, chemical and enzymatic treatments and processes using innovative technologies will be discussed. Moreover, the main strategies and advantages of metabolomics-based approaches are reviewed, as well as the most used analytical platforms. Overall, metabolomics can be seen as an important tool to support academia and industry on pursuing knowledge about the transformation of raw animal or plant materials into ready-to-eat products.
Collapse
Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Eliseu Rodrigues
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Giovana Domeneghini Mercali
- Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Avenue Bento Gonçalves n° 9500, P. O. Box 15059, Porto Alegre, Rio Grande do Sul 91501-970, Brazil.
| |
Collapse
|
9
|
Yang M, Zhai X, Huang X, Li Z, Shi J, Li Q, Zou X, Battino M. Rapid discrimination of beer based on quantitative aroma determination using colorimetric sensor array. Food Chem 2021; 363:130297. [PMID: 34153677 DOI: 10.1016/j.foodchem.2021.130297] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 05/16/2021] [Accepted: 05/17/2021] [Indexed: 11/18/2022]
Abstract
In this study, 6 beers from Tsingtao Brewery were analyzed by using colorimetric GC-MS and sensor array (CSA). First, forty volatile compounds of six beers, including 16 esters, 10 alcohols, 4 acids and 4 aldehydes, were identified by GC-MS. Beers from the same category were grouped using principal component analysis (PCA) score plot and hierarchical clustering analysis (HCA) dendrogram. Discrimination of the beers was subsequently implemented using a 4 × 4 CSA combined with multivariate analysis. A linear discriminant analysis (LDA) model achieved a 100% recognition rates of the 6 beers. In addition, a partial least square (PLS) model could be used to quantitatively determine ethyl octanoate, phenethyl acetate, isoamyl alcohol and octanoic acid, with correlation coefficients over 0.85 for both the calibration curves of the training and prediction sets. Hence, CSA could be used for rapid and non-destructive determination of beer quality.
Collapse
Affiliation(s)
- Mei Yang
- School of Bioengineering, Jiangnan University, Wuxi 214000, China; State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., 26600, China
| | - Xiaodong Zhai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaowei Huang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Zhihua Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qi Li
- School of Bioengineering, Jiangnan University, Wuxi 214000, China.
| | - Xiaobo Zou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Maurizio Battino
- Marche Polytechnic University, Dipartimento Sci Clin Specialist & Odontostom, Via Ranieri 65, I-60130 Ancona, Italy
| |
Collapse
|