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Cai X, Zhu K, Li W, Peng Y, Yi Y, Qiao M, Fu Y. Characterization of flavor and taste profile of different radish ( Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue. Food Chem X 2024; 22:101419. [PMID: 38756475 PMCID: PMC11096940 DOI: 10.1016/j.fochx.2024.101419] [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: 01/08/2024] [Revised: 04/17/2024] [Accepted: 04/25/2024] [Indexed: 05/18/2024] Open
Abstract
A comprehensive study of the overall flavor and taste profile of different radishes is lacking. This study systematically compared the volatile profile of six radish varieties using HS-GC-IMS and their correlation with the E-nose analysis. Organic acids and amino acids were quantified, and their association with the E-tongues analysis was explored. A total of 73 volatile compounds were identified, with diallyl sulfide and dimethyl disulfide being the primary sulfides responsible for the unpleasant flavor in radish. Compared to other varieties, cherry radishes boast a significantly higher concentration of allyl isothiocyanate, which likely contributes to their characteristic radish flavor. Moreover, oxalic acid was identified as the most abundant organic acid in radish, accounting for over 97% of its content, followed by malic acid and succinic acid. In conclusion, the distinct flavor and taste characteristics of different radish varieties partially explain their suitability for diverse culinary preferences.
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Affiliation(s)
- Xuemei Cai
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Wanli Li
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644007, China
| | - Yiqin Peng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Yuwen Yi
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Mingfeng Qiao
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China
| | - Yu Fu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
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Zhang H, Jia C, Xiao Y, Zhang J, Yu J, Li X, Hamid N, Sun A. Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles. Food Chem 2024; 439:138150. [PMID: 38100879 DOI: 10.1016/j.foodchem.2023.138150] [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: 09/10/2023] [Revised: 11/23/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinate (SC) and konjac glucomannan (KGM) with mulberry anthocyanin extract (MA). Atomic force microscopy (AFM) analysis showed SC encapsulated MA successfully. Multispectral techniques demonstrated the presence of hydrogen bonds and hydrophobic interactions in the nanoparticles. MA-SC-KGM ternary mixture improved storage stability, color stability and anthocyanin retention better compared to the MA-SC binary mixture. Notably, MA-SC-KGM nanoparticles significantly inhibited the thermal degradation of ACNs, improved pH stability, and showed stability and a slow-release effect in gastrointestinal digestion experiments. In addition, MA-SC-KGM nanoparticles were effective in scavenging DPPH· and ABTS+ free radicals, with enhanced stability and antioxidant capacity even during the heating process. This study successfully developed a novel MA-SC-KGM protein-polysaccharide composite material that effectively stabilized natural ACNs, expanding the application of ACNs in various industries.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingyue Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingwen Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Xinran Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China.
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Geng Z, Li M, Zhu L, Zhang X, Zhu H, Yang X, Yu X, Zhang Q, Hu B. Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn ( Hippophae rhamnoides L.). Foods 2023; 12:2299. [PMID: 37372510 DOI: 10.3390/foods12122299] [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: 05/13/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10-8 to 1.23 × 10-8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xiaoqiang Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Hongbo Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xianlong Yu
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Bin Hu
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
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