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Zhou C, Hu Y, Zhou Y, Yu H, Li B, Yang W, Zhai X, Wang X, Liu J, Wang J, Liu S, Cai J, Shi J, Zou X. Air and argon cold plasma effects on lipolytic enzymes inactivation, physicochemical properties and volatile profiles of lightly-milled rice. Food Chem 2024; 445:138699. [PMID: 38359566 DOI: 10.1016/j.foodchem.2024.138699] [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: 04/25/2023] [Revised: 01/17/2024] [Accepted: 02/05/2024] [Indexed: 02/17/2024]
Abstract
This study investigated the effectiveness of cold-plasma treatment using air and argon as input gas on deactivation of lipolytic enzymes in lightly-milled-rice (LMR). The results showed no significant inactivation in lipase and lipoxygenase using air-plasma. However, using argon as input gas, the residual activities of lipase and lipoxygenase were reduced to 64.51 % and 29.15 % of initial levels, respectively. Argon plasma treatment resulted in more substantial augmentation in peak and breakdown viscosities of LMR starch, suggesting an enhancement in palatability of cooked LMR with increased stickiness and decreased hardness. In contrast to the decrease in volatile compounds in LMR following argon plasma treatment, the concentrations of several prevalent aroma compounds, including 1-hexanol, 1-hexanal, and 2-pentylfuran, exhibited significant increments, reaching 1489.70 ng/g, 3312.10 ng/g, and 58.80 ng/g, respectively. These findings suggest the potential for enhancing various facets of the commercial qualities of LMR by utilizing different input gases during plasma treatment.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; Jiangsu Kings Luck Brewer Co Ltd, Lianshui 223411, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xin Wang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jianrong Cai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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Qu L, Zhao Y, Li Y, Lv H. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor. Foods 2024; 13:471. [PMID: 38338606 PMCID: PMC10855601 DOI: 10.3390/foods13030471] [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: 12/29/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma of fat and mushroom, and its contents were higher at 15 °C and 20 °C. These findings could serve as a valuable reference for storing high-moisture japonica brown rice under low temperature conditions as well as for investigating the flavor characteristics of cooked brown rice derived from this variety.
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Affiliation(s)
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450000, China; (L.Q.); (Y.L.); (H.L.)
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Hu S, Ren H, Song Y, Liu F, Qian L, Zuo F, Meng L. Analysis of volatile compounds by GCMS reveals their rice cultivars. Sci Rep 2023; 13:7973. [PMID: 37198224 DOI: 10.1038/s41598-023-34797-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 05/08/2023] [Indexed: 05/19/2023] Open
Abstract
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the authenticity, we aimed to discriminate rice varieties based on their volatile organic compounds (VOCs) composition by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). The VOC profiles of Wuyoudao 4 from nine sites in Wuchang were compared to 11 rice cultivar from other regions. Multivariate analysis and unsupervised clustering showed an unambiguous distinction between Wuchang rice and non-Wuchang rice. Partial least squares discriminant analysis (PLS-DA) demonstrated a goodness of fit of 0.90 and a goodness of prediction of 0.85. The discriminating ability of volatile compounds is also supported by Random forest analysis. Our data revealed eight biomarkers including 2-acetyl-1-pyrroline (2-AP) that can be used for variation identification. Taken together, the current method can readily distinguish Wuchang rice from other varieties which it holds great potential in checking the authenticity of rice.
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Affiliation(s)
- Shengying Hu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
- Shandong Yanggu Huetai Chemical Co., Ltd., Shandong, 252300, China
| | - Hongbo Ren
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Yong Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
| | - Feng Liu
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Lili Qian
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Feng Zuo
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China.
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China.
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Hu X, Fang C, Lu L, Hu Z, Zhang W, Chen M. Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking. Foods 2023; 12:foods12081700. [PMID: 37107495 PMCID: PMC10137653 DOI: 10.3390/foods12081700] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.
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Affiliation(s)
- Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Changyun Fang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Zhanqiang Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Weixing Zhang
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China
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Baky MH, Shamma SN, Khalifa MR, Farag MA. How Does Allium Leafy Parts Metabolome Differ in Context to Edible or Inedible Taxa? Case Study in Seven Allium Species as Analyzed Using MS-Based Metabolomics. Metabolites 2022; 13:metabo13010018. [PMID: 36676943 PMCID: PMC9866920 DOI: 10.3390/metabo13010018] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Genus Allium (F. Amaryllidaceae) includes a wide variety of edible foods widely consumed for their nutritive as well as health benefits. Seven Allium species, viz., chives, Egyptian leek, French leek, red garlic, white garlic, red onion, and white onion aerial parts were assessed for metabolome heterogeneity targeting both aroma and nutrients phytochemicals. A headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were employed. Results revealed extensive variation in volatiles and nutrients profile among the seven Allium species represented by a total of 77 nutrients and 148 volatiles. Among edible Allium species, French leek encompassed high levels of nutrients, viz., sugars, fatty acids/esters, organic acids, and amino acids, compared to Egyptian leek. Sulfur aroma compounds appeared as the most discriminatory among Allium, taxa accounting for its distinct flavor. Furthermore, chemometric analysis of both datasets showed clear discrimination of the seven Allium species according to several key novel markers. This study provides the first comparative approach between edible and inedible aerial leafy parts of Allium species providing novel insight into their use as functional foods based on such holistic profiling.
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Affiliation(s)
- Mostafa H. Baky
- Department of Pharmacognosy, Faculty of Pharmacy, Egyptian Russian University, Badr City 11829, Egypt
| | - Samir N. Shamma
- Institute of Global Health and Human Ecology, School of Sciences and Engineering, The American University in Cairo, P.O. Box 74, New Cairo 11835, Egypt
| | - Mohamed R. Khalifa
- Institute of Global Health and Human Ecology, School of Sciences and Engineering, The American University in Cairo, P.O. Box 74, New Cairo 11835, Egypt
| | - Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo 11562, Egypt
- Correspondence:
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Chromosome-Level Genome Assembly of a Fragrant Japonica Rice Cultivar 'Changxianggeng 1813' Provides Insights into Genomic Variations between Fragrant and Non-Fragrant Japonica Rice. Int J Mol Sci 2022; 23:ijms23179705. [PMID: 36077110 PMCID: PMC9456513 DOI: 10.3390/ijms23179705] [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: 08/01/2022] [Revised: 08/24/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
East Asia has an abundant resource of fragrant japonica rice that is gaining increasing interest among both consumers and producers. However, genomic resources and in particular complete genome sequences currently available for the breeding of fragrant japonica rice are still scarce. Here, integrating Nanopore long-read sequencing, Illumina short-read sequencing, and Hi-C methods, we presented a high-quality chromosome-level genome assembly (~378.78 Mb) for a new fragrant japonica cultivar ‘Changxianggeng 1813’, with 31,671 predicated protein-coding genes. Based on the annotated genome sequence, we demonstrated that it was the badh2-E2 type of deletion (a 7-bp deletion in the second exon) that caused fragrance in ‘Changxianggeng 1813’. Comparative genomic analyses revealed that multiple gene families involved in the abiotic stress response were expanded in the ‘Changxianggeng 1813’ genome, which further supported the previous finding that no generalized loss of abiotic stress tolerance associated with the fragrance phenotype. Although the ‘Changxianggeng 1813’ genome showed high genomic synteny with the genome of the non-fragrant japonica rice cultivar Nipponbare, a total of 289,970 single nucleotide polymorphisms (SNPs), 96,093 small insertion-deletion polymorphisms (InDels), and 8690 large structure variants (SVs, >1000 bp) were identified between them. Together, these genomic resources will be valuable for elucidating the mechanisms underlying economically important traits and have wide-ranging implications for genomics-assisted breeding in fragrant japonica rice.
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