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Lee J, Roux S, Descharles D, Rega B, Bonazzi C. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of volatile markers extracted during baking. Food Res Int 2024; 183:114183. [PMID: 38760123 DOI: 10.1016/j.foodres.2024.114183] [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: 12/05/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
A large number of volatile compounds are formed during the baking of foods by reactions such as caramelization and Maillard reactions. Elucidating the reaction mechanisms may be useful to predict and control food quality. Ten reaction volatile markers were extracted during baking of solid model cakes implemented with known amounts of precursors (glucose with or without leucine) and then quantified by Thermal desorption-Gas chromatography-Mass spectrometry. The kinetic data showed that the level of air convection in the oven had no significant influence on the reaction rates. In contrast, increasing baking temperatures had a nonlinear accelerating impact on the generation of newly formed volatile compounds with a bell-shaped kinetic curve found for most of the markers at 200 °C. The presence of leucine triggered the activation of the Maillard and Strecker routes with a specific and very rapid formation of 3-Methylbutanal and pyrazines. A dynamic model was developed, combining evaporation flow rate and kinetic formation and consumption of reaction markers. It can be used to describe, for two furanic compounds of different volatilities, the vapor concentrations in the oven from the concentrations measured in the model cakes.
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Affiliation(s)
- J Lee
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France; INRAE, Institut Agro, STLO, 35042 Rennes, France.
| | - S Roux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - D Descharles
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - B Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
| | - C Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France.
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2
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Gao L, Zhong L, Huang R, Yue J, Li L, Nie L, Wu A, Huang S, Yang C, Cao G, Meng Z, Zang H. Identification and determination of different processed products and their extracts of Crataegi Fructus by infrared spectroscopy combined with two-dimensional correlation analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 310:123922. [PMID: 38295589 DOI: 10.1016/j.saa.2024.123922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/02/2024] [Accepted: 01/18/2024] [Indexed: 02/02/2024]
Abstract
The fruit of Crataegus sp. is known as "Shanzha (SZ)" in China and is widely used in the food, beverage, and traditional Chinese medicine (TCM) industries. SZ usually requires thermal processing to reduce the irritation of its acidity to the gastric mucosa. Different processed products of SZ resulting from thermal processing have different or even opposite functions in clinical applications. In addition, 5-hydroxymethylfurfural (5-HMF) intermediates produced during thermal processing are carcinogenic to humans. Therefore, the aim of this study was to explore a rapid and accurate method by Fourier transform infrared spectroscopy (FT-IR) for the identification of different processed products and the determination of 5-HMF in extracts. In qualitative identification, a three-stage infrared spectroscopy identification method (raw spectra, the second derivative spectra, and two-dimensional correlation (2DCOS) spectra) was developed to distinguish different processed products of SZ step by step. In quantitative determination, partial least squares regression combined with different variable selection methods, especially the 2DCOS method, was applied to determine the 5-HMF content. The results show that temperature-induced 2DCOS synchronous spectra can effectively identify different processed products of SZ by shape, intensity, and position of auto-peaks or cross-peaks, and the variables selected by power spectra from concentration-induced 2DCOS synchronous spectra have better prediction ability for 5-HMF compared to full variables. The above results demonstrate that 2D-COS analysis is a potential tool in qualitative and quantitative analysis, which can improve sample identification accuracy and determination capabilities. This study not only establishes a rapid and accurate method for the identification of different processed products but also provides a practical reference for food safety and the efficient use of TCM.
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Affiliation(s)
- Lele Gao
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Liang Zhong
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Ruiqi Huang
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Jianan Yue
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Lian Li
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Lei Nie
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Aoli Wu
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Shouyao Huang
- Shandong Yifang Pharmaceutical Co., Ltd., Linyi 276000, China
| | - Chunguo Yang
- Shandong Yifang Pharmaceutical Co., Ltd., Linyi 276000, China
| | - Guiyun Cao
- Shandong Hongjitang Pharmaceutical Group Co., Ltd., Jinan 250103, China
| | - Zhaoqing Meng
- Shandong Hongjitang Pharmaceutical Group Co., Ltd., Jinan 250103, China
| | - Hengchang Zang
- NMPA Key Laboratory for Technology Research and Evaluation of Drug Products, School of Pharmaceutical Sciences, Cheeloo College of Medicine, Shandong University, Jinan 250012, China; National Glycoengineering Research Center, Shandong University, Jinan 250012, China.
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3
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Gao L, Zhong L, Wei Y, Li L, Wu A, Nie L, Yue J, Wang D, Zhang H, Dong Q, Zang H. A new perspective in understanding the processing mechanisms of traditional Chinese medicine by near-infrared spectroscopy with Aquaphotomics. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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4
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Estivi L, Pellegrino L, Hogenboom JA, Brandolini A, Hidalgo A. Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits. Molecules 2022; 27:7541. [PMID: 36364365 PMCID: PMC9654256 DOI: 10.3390/molecules27217541] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 10/25/2022] [Accepted: 10/27/2022] [Indexed: 07/30/2023] Open
Abstract
A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.
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Affiliation(s)
- Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
| | - Luisa Pellegrino
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
| | - Johannes A. Hogenboom
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
| | - Andrea Brandolini
- Consiglio per la Ricerca in Agricoltura e L’analisi Dell’economia Agraria–Centro di Ricerca Zootecnia e Acquacoltura (CREA-ZA), Viale Piacenza 29, 26900 Lodi, Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via Celoria 2, 20133 Milan, Italy
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5
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Shen Z, Ma X, Ali MM, Liang J, Du Z. Analysis of the evolution of potential and free furfural compounds in the production chain of infant formula and risk assessment. Food Chem 2022; 368:130814. [PMID: 34428689 DOI: 10.1016/j.foodchem.2021.130814] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 06/28/2021] [Accepted: 08/05/2021] [Indexed: 12/21/2022]
Abstract
Furfural compounds are produced during infant formula production when heat treatment is involved. In this study, a robust method was established for determining potential and free furfural compounds (furfural, 5-methyl-2-furfural, 2-acetylfuran and 5-hydroxymethyl-2-furfural) using a modified QuEChERS technique coupled with GC-MS/MS. Further, 36 samples of two batches, covering the whole infant formula production chain were analyzed by the method to investigate how furfurals evolved during process. Then risk assessment was conducted using the Toxtree and T.E.S.T. software and evaluated by hazard quotient. Results showed the contents of bound and free 5-hydroxymethyl-2-furfural demonstrated largest increase during spray-drying (6-11 times) and homogenization stages (12-33 times), respectively. As the sum up of bound and free 5-hydroxymethyl-2-furfural, potential 5-hydroxymethyl-2-furfural was found can cause safety risks in the production chain due to the high hazard quotient value (3.11), indicating it should be controlled in homogenization and spray-drying stages.
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Affiliation(s)
- Zhengchao Shen
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Xin Ma
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Muhammad Mujahid Ali
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
| | - Jiang Liang
- China National Center for Food Safety Risk Assessment, Beijing 100029, People's Republic of China
| | - Zhenxia Du
- College of Chemistry, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China.
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6
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Lee J, Roux S, Le Roux E, Keller S, Rega B, Bonazzi C. Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking. Food Chem 2021; 376:131917. [PMID: 34968913 DOI: 10.1016/j.foodchem.2021.131917] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 12/08/2021] [Accepted: 12/19/2021] [Indexed: 11/04/2022]
Abstract
Understanding the mechanisms leading to the multitude of newly-formed compounds generated during the thermal processing of food is important for the reasoned construction of quality. Thanks to a solid food model with a structure and technological history comparable to that of a real sponge cake and containing only known amounts of precursors (glucose with or without leucine), an adapted reaction scheme unravelling Maillard and caramelization reactions was built and then compared to experimental kinetic data measured on numerous reaction markers (precursors, α-dicarbonyl intermediates and furanic compounds). For caramelization, this study showed that glucose mainly formed 1,2-enediol and then fructose rather than glucosone and glyoxal. 5-hydroxymethylfurfural started to form when there were sufficient quantities of fructose, and 3,4-dideoxyoglucosone was not generated until after this step. Furfural was mainly formed via 3-deoxyglucosone. The involvement of leucine tended to accelerate the breakdown of sugars as more degradation pathways (via enaminols) were added.
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Key Words
- 1deoxyglucosone (PubChem CID: 11228966, IUPAC name: (4R,5R)4,5,6trihydroxyhexane2,3dione)
- 3,4dideoxyglucosone (PubChem CID: 132520491, IUPAC name: (5R)5,6dihydroxy2oxohexanal)
- 3deoxyglucosone (PubChem CID: 114839, IUPAC name: (4S,5R)4,5,6trihydroxy2oxohexanal)
- 5-Hydroxymethylfurfural
- 5hydroxymethylfurfural (PubChem CID: 237332, IUPAC name: 5(hydroxymethyl)furan2carbaldehyde)
- Deoxyglucosone
- Diacetyl (PubChem CID: 650, IUPAC name: Butane2,3dione)
- Fructose (PubChem CID: 2723872)
- Furfual (PubChem CID: 7362, IUPAC name: furan2carbaldehyde)
- Furfural
- Glucose (PubChem CID: 107526)
- Glucosone (PubChem CID: 159630, IUPAC name: (4S,5R)4,5,6trihydroxy2oxohexanal)
- Glyoxal (PubChem CID: 7860, IUPAC name: oxaldehyde)
- Heat transfer
- Leucine (PubChem CID: 6106)
- Methylglyoxal (PubChem CID: 880, IUPAC name: 2oxopropanal)
- Reaction pathways
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Affiliation(s)
- J Lee
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - S Roux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - E Le Roux
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - S Keller
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - B Rega
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
| | - C Bonazzi
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91300 Massy, France.
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7
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Ghnimi H, Ennouri M, Chèné C, Karoui R. A review combining emerging techniques with classical ones for the determination of biscuit quality: advantages and drawbacks. Crit Rev Food Sci Nutr 2021:1-24. [PMID: 34875937 DOI: 10.1080/10408398.2021.2012124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The production of biscuit and biscuit-like products has faced many challenges due to changes in consumer behavior and eating habits. Today's consumer is looking for safe products not only with fresh-like and pleasant taste, but also with long shelf life and health benefits. Therefore, the potentiality of the use of healthier fat and the incorporation of natural antioxidant in the formulation of biscuit has interested, recently, the attention of researchers. The determination of the biscuit quality could be performed by several techniques (e.g., physical, chemical, sensory, calorimetry and chromatography). These classical analyses are unfortunately destructive, expensive, polluting and above all very heavy, to implement when many samples must be prepared to be analyzed. Therefore, there is a need to find fast analytical techniques for the determination of the quality of cereal products like biscuits. Emerging techniques such as near infrared (NIR), mid infrared (MIR) and front face fluorescence spectroscopy (FFFS), coupled with chemometric tools have many potential advantages and are introduced, recently, as promising techniques for the assessment of the biscuit quality.
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Affiliation(s)
- Hayet Ghnimi
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France.,Higher Institute of Biotechnology of Monastir, University of Monastir, Monastir, Tunisia.,National Engineering School of Sfax, University of Sfax, LR11ES45, Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, LR16IO01, Sfax, Tunisia
| | - Christine Chèné
- Tilloy Les Mofflaines, Adrianor, Tilloy-lès-Mofflaines, France
| | - Romdhane Karoui
- INRAE, Junia, Université d'Artois, University of Lille, Université du Littoral Côte d'Opale, Université de Picardie Jules Verne, Université de Liège, Lens, France
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8
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Weidner L, Yan Y, Hemmler D, Rychlik M, Schmitt-Kopplin P. Elucidation of the non-volatile fingerprint in oven headspace vapor from bread roll baking by ultra-high resolution mass spectrometry. Food Chem 2021; 374:131618. [PMID: 34823930 DOI: 10.1016/j.foodchem.2021.131618] [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: 06/22/2021] [Revised: 10/29/2021] [Accepted: 11/11/2021] [Indexed: 11/18/2022]
Abstract
Untargeted research on vapor arising during the thermal processing of food has so far focused on volatile aroma compounds. In this study, we present an oven atmosphere sampling strategy to trap headspace aerosols along with semi- and non-volatile molecules liberated during the baking of wheat bread rolls. The collected vapor condensate was analyzed for its molecular fingerprinting using direct infusion ultra-high resolution mass spectrometry. We detected up to 4,700 molecular species in a vapor sample from bread rolls baked at 230 °C for 15 min. Beyond the global profiling of the underlying matrix, our method can follow complex reaction cascades during the baking process, such as the formation of advanced glycation end-products like maltosine through the interface of trapped vapor. Further, process parameters such as baking temperature and duration were used to model the dynamic liberation of molecules to the oven atmosphere by a response surface methodology approach.
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Affiliation(s)
- Leopold Weidner
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
| | - Yingfei Yan
- Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Daniel Hemmler
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany
| | - Michael Rychlik
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany
| | - Philippe Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, Maximus-von-Imhof-Forum 2, 85354 Freising, Germany; Helmholtz Zentrum Muenchen, Analytical BioGeoChemistry, Ingolstaedter Landstr. 1, 85764 Neuherberg, Germany.
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9
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González-Gómez L, Morante-Zarcero S, Pérez-Quintanilla D, Sierra I. Simultaneous Determination of Furanic Compounds and Acrylamide in Insect-Based Foods by HPLC-QqQ-MS/MS Employing a Functionalized Mesostructured Silica as Sorbent in Solid-Phase Extraction. Foods 2021; 10:1557. [PMID: 34359430 PMCID: PMC8305596 DOI: 10.3390/foods10071557] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/21/2021] [Accepted: 07/02/2021] [Indexed: 12/20/2022] Open
Abstract
Insect-based products are novel foods (NF) that merit careful study. For this reason, in this work a method has been developed for the simultaneous analysis of four food processing contaminants (FPC), acrylamide (AA), 5-hydroxymethylfurfural, (HMF), 5-methylfurfural (MF) and furfural (F), in insect-based products (bars, crackers and flours) by high-performance liquid chromatography coupled to triple quadrupole mass spectrometry (HPLC-QqQ-MS/MS). The method consisted of a solid-liquid extraction (SLE) with acidified water, followed by solid-phase extraction (SPE), using 100 mg of a sorbent based on mesostructured silica with a large pore functionalized with amino groups (SBA-15-LP-NH2). The analytical method was properly optimized and validated in a representative bar sample of pineapple & coconut with cricket flour (Ins-B-Pine-Coco) showing good accuracy, with recoveries ranging from 70-101% for the four analytes and adequate precision (RSD < 9%). Good linearity (R2 ≥ 0.995) and low method quantification limits for AA (between 1.3-1.4 µg/g), F (between 7.9-8.8 µg/g), MF (between 3.1-6.5 µg/g) and HMF (between 1.5-3.3 µg/g) were also obtained in all samples studied. The proposed method was successfully applied in eleven insect-based foods. Results revealed that insect-based bars can be a good alternative to traditional cereal bars to reduce dietary exposure to HMF; but, in order to reduce the exposure to AA, alternative formulations must be evaluated in the design of innovative insect-based crackers.
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Affiliation(s)
| | | | | | - Isabel Sierra
- Departamento de Tecnología Química y Ambiental, E.S.C.E.T, Universidad Rey Juan Carlos, C/Tulipán s/n, Móstoles, 28933 Madrid, Spain; (L.G.-G.); (S.M.-Z.); (D.P.-Q.)
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10
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Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Ali Akbar Miran Beigi. A Reliable and Rapid Method for Simultaneous Determination of Furfural and Hydroxymethyl Furfural in Oil Refinery Wastewaters by Ant Colony/Partial Least-Squares Analysis. JOURNAL OF ANALYTICAL CHEMISTRY 2020. [DOI: 10.1134/s1061934820110039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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12
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Starowicz M, Granvogl M. Trends in food science & technology an overview of mead production and the physicochemical, toxicological, and sensory characteristics of mead with a special emphasis on flavor. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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13
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Zhang F, Yang P, He Q, Dong X, Zhang S. Is gastrointestinal motility related to alkaloids of Charred Semen Arecae? JOURNAL OF ETHNOPHARMACOLOGY 2020; 257:112825. [PMID: 32320728 DOI: 10.1016/j.jep.2020.112825] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 03/17/2020] [Accepted: 03/30/2020] [Indexed: 05/23/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Semen Arecae (SA) is one of the most commonly used Traditional Chinese Medicine. Charred Semen Arecae (CSA) is the processed product of SA. Alkaloids are considered as pharmacological mechanisms of SA and CSA on gastrointestinal motility. Recent studies have shown alkaloids decreased quickly after procession. However, the promoting on gastrointestinal motility were not decreased. Is gastrointestinal motility related to alkaloids of CSA? This study explored the effects of SA, CSA, Semen Arecae-Removal (SA-R), and Charred Semen Arecae-Removal (CSA-R) on gastrointestinal motility, Gastric Inhibitory Polypeptide (GIP), Glucagon Like Peptide-1 (GLP-1), gastric juice and bile in rats. MATERIAL AND METHODS Rats were randomly divided into six groups, including the Control group, SA group, CSA group, SA-R group, CSA-R group, and Positive drug group (Mosapride). Alkaloids of samples were knocked out by using the "target constituent removal" strategy. Gastric residue and intestinal propulsion rate were evaluated in rats. Serum levels of GIP and GLP-1 were measured by Enzyme-Linked Immunosorbent Assay (ELISA). Gastric juice and bile were examined, respectively. RESULTS CSA-R and SA-R have been investigated by the Preparative Thin-layer Chromatography (PTLC) method. Intestinal propulsion and gastric residue assessments confirmed the effectiveness of CSA and CSA-R. CSA-R was higher than SA-R in the GLP-1, pepsin activity, the secretion of bile, Bilirubin (BIL), and Cholesterol (CHO). The statistical comparison demonstrated that there is no difference between the CSA group and CSA-R group. CONCLUSIONS After processing, the promoting gastrointestinal motility might be not related to alkaloids. Maillard reaction could be produced to promote the secretion of GLP-1, bile, and CHO for gastrointestinal motility. Our findings provide a pharmacological reference for the clinical application of SA and CSA in the treatment of digestive diseases.
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Affiliation(s)
- Feng Zhang
- Acupuncture and Tuina School, Chengdu University of Traditional Chinese Medicine, Chengdu, 610072, China
| | - Peng Yang
- Chengdu Fifth People's Hospital, Chengdu, 611137, China
| | - Qiujun He
- Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Xing Dong
- Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China
| | - Sanyin Zhang
- Innovative Institute of Chinese Medicine and Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, 611137, China.
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14
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Conte P, Del Caro A, Urgeghe P, Petretto G, Montanari L, Piga A, Fadda C. Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108711] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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15
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Yang P, Zheng Y, You M, Song H, Zou T. Characterization of key aroma-active compounds in four commercial egg flavor Sachimas with differing egg content. J Food Biochem 2019; 43:e13040. [PMID: 31502280 DOI: 10.1111/jfbc.13040] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 08/13/2019] [Accepted: 08/21/2019] [Indexed: 12/14/2022]
Abstract
To characterize the aroma components of Sachima and provide insight into the influence of egg on the flavor of Sachima, the key aroma-active compounds in four commercial egg flavor Sachimas with different egg content, which named Premium, Classical, Whole egg, and Egg yolk, were identified using GC-MS-O analysis, aroma extract dilution analysis (AEDA) combined with sensory evaluation. In total, 75 volatile compounds were identified by GC-MS, including 26 compounds were revealed of having aroma activities by AEDA/GC-O. The major volatile compounds in Sachima were the aldehydes and heterocyclic compounds. The OAV further revealed the significant activity of eight key aroma-active compounds include 2-methylbutanal, 3-methylbutanal, hexanal, n-propylacetate, 2-pentylfuran, 2-ethylpyrazine, nonanal, and benzaldehyde. The OAV of 2-methylbutanal and 3-methylbutanal were much higher in Premium sample that has the most egg content, than that in other samples, whereas hexanal was the highest in Whole egg samples. The plot analyzed by PLS suggest that the Premium sample with more egg content was shown more complicated flavor than other kind of Sachima. Practical applications Sachima is a type of famous sweet Chinese traditional pastries. The flavor and texture of this kind of pastry were appreciated by all age group, especially for almost all elderly Chinese. Because Sachima is not only a suitable food that easy to chew, but a type of food which filled with childhood memory. Egg flavor of Sachima was always the most popular and classic flavor category. However, the characteristic aroma compounds of Sachima-one of the most important factor of the Sachima's quality-have been still uncovered and had not been identified yet, not to mentioned the comparison between different egg content in Sachima. What's more, GC-MS-O/AEDA analysis has been always a very effect and well-known method for aroma compounds analysis. This study trying to find the contribution of eggs to Sachima and the key aroma-active compounds of Sachima, so as to provide some useful information for practical production and flavor quality improving.
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Affiliation(s)
- Ping Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Mengchen You
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
| | - Tingting Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University (BTBU), Beijing, China
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16
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Xu M, Cui H, Sun F, Jia C, Zhang SL, Hussain S, Tahir MU, Zhang X, Hayat K. Preparation of N-(1-Deoxy-Α-D-Xylulos-1-Yl)-Glutamic Acid via Aqueous Maillard Reaction Coupled with Vacuum Dehydration and Its Flavor Formation Through Thermal Treatment of Baking Process. J Food Sci 2019; 84:2171-2180. [PMID: 31313307 DOI: 10.1111/1750-3841.14733] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 06/17/2019] [Accepted: 06/20/2019] [Indexed: 11/30/2022]
Abstract
Amadori rearrangement product (ARP) derived from glutamic acid (Glu) and xylose (Xyl) was prepared by aqueous Maillard reaction. Subsequently, ion exchange chromatography, MS, and NMR were used for purification and identification, confirming that the molecular formula of ARP was C10 H17 NO8 , namely N-(1-deoxy-α-D-xylulos-1-yl)-glutamic acid, with a molecular mass of 279 Da. To improve the aqueous yield of ARP, a thermal reaction coupled with vacuum dehydration was used and the yield of ARP was increased from 2.07% to 75.11%. Furthermore, flavor formation capacity of ARP by a thermal treatment simulated to a baking process was compared with Maillard reaction products, Maillard-dehydration reaction products, and Glu-Xyl mixture. The results indicated that a larger amount of volatile flavor compounds and a biscuit-like, burnt aroma was generated rapidly from the mixture of ARP and unreacted Glu-Xyl, which could be a potential flavor enhancer for baked foods. PRACTICAL APPLICATION: Maillard reaction performed in aqueous medium through thermal reaction combined with vacuum dehydration is a novel and practical technology that could be widely used to produce Maillard reaction intermediates (MRIs), such as Amadori or Heyns rearrangement products, which are regarded as significant nonvolatile aroma precursors and have stable physical and chemical properties compared with Maillard reaction products (MRPs). MRI derived from glutamic acid and xylose is a potential substitute of MRPs for flavorings preparation and shows a great capacity to generate fresh flavors in a short time at high temperature, which meets the requirements of baking foods. Therefore, the new developed method could be a promising tool for MRI preparation and application in food and flavoring industries.
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Affiliation(s)
- Man Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Fuli Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Chengsheng Jia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Song-Lin Zhang
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material Engineering, Jiangnan Univ., Wuxi, Jiangsu, 214122, China
| | - Shahzad Hussain
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Dept. of Plant Production, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., 1800 Lihu Road, Wuxi, Jiangsu, 214122, China
| | - Khizar Hayat
- Dept. of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud Univ., P. O. Box 2460, Riyadh, 11451, Saudi Arabia
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17
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Fadel HHM, Hassan IM, Ibraheim MT, Abd El Mageed MA, Saad R. Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits. Journal of Food Science and Technology 2019; 56:4565-4574. [PMID: 31686688 DOI: 10.1007/s13197-019-03931-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/02/2019] [Accepted: 07/08/2019] [Indexed: 11/30/2022]
Abstract
The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavoured with CO-MD and CO-PG during baking and storage. The volatile components generated in flavoured biscuits and nonflavoured biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry. The retention of cinnamaldehyde, eugenol and β-caryophyllene in biscuits flavoured with CO-MD was significantly (P < 0.05) higher, over the shelf life test, than in biscuits flavoured with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavoured with CO-MD compared with those flavoured with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory analysis confirmed those of instrumental analysis. This study demonstrated that microencapsulated cinnamon EO affects positively the overall qualities of biscuits.
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Affiliation(s)
- Hoda H M Fadel
- 1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt
| | - Ibrahim M Hassan
- 2Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Manar T Ibraheim
- 2Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt
| | - Magda A Abd El Mageed
- 1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt
| | - Rasha Saad
- 1Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622 Egypt
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18
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Hidalgo A, Lucisano M, Mariotti M, Brandolini A. Physico‐chemical and nutritional characteristics of einkorn flour cookies. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Mara Lucisano
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Manuela Mariotti
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente (DeFENS) Università degli Studi di Milano Milan Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA) Sant'Angelo Lodigiano Italy
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19
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Pico J, Antolín B, Román L, Bernal J, Gómez M. Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03279-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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20
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Román L, Pico J, Antolín B, Martinez MM, Gómez M. Extruded flour improves batter pick-up, coating crispness and aroma profile. Food Chem 2018; 260:106-114. [PMID: 29699650 DOI: 10.1016/j.foodchem.2018.03.136] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2017] [Revised: 03/28/2018] [Accepted: 03/29/2018] [Indexed: 11/30/2022]
Abstract
Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged. Textural properties highlighted a higher crispness of batters made with high-severity treatment extruded flours. Volatile compounds analyses revealed lower amount of lipid oxidation (lower rancidity notes) and higher furfuryl alcohol content (pleasant aroma and darker crust) in fried batters containing extruded flour. Consumers testing showed that batters made with intermediate-severity treatment extruded flour presented the best acceptability. These results confirm that extruded flour inclusion improves the quality of deep-fried batters.
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Affiliation(s)
- Laura Román
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain.
| | - Joana Pico
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Beatriz Antolín
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
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21
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Pico J, Antolín B, Román L, Gómez M, Bernal J. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology. Food Res Int 2018; 106:686-695. [PMID: 29579975 DOI: 10.1016/j.foodres.2018.01.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 01/18/2018] [Accepted: 01/19/2018] [Indexed: 12/20/2022]
Abstract
The aroma of bread crust, as one of the first characteristics perceived, is essential for bread acceptance. However, gluten-free bread crusts exhibit weak aroma. A SPME-GC/QTOF methodology was optimised with PCA and RSM and validated for the quantification of 44 volatile compounds in bread crust, extracting 0.75 g of crust at 60 °C for 51 min. LODs ranged between 3.60 and 1760 μg Kg-1, all the R2 were higher than 0.99 and %RSD for precision and %Er for accuracy were lower than 9% and 12%, respectively. A commercial wheat bread crust was quantified, and furfural was the most abundant compound. Bread crusts of wheat starch and of japonica rice, basmati rice and teff flours were also quantified. Teff flour and wheat starch crusts were very suitable for improving gluten-free bread crust aroma, due to their similar content in 2-acetyl-1-pyrroline and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to wheat flour crust and also for their high content in pyrazines.
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Affiliation(s)
- Joana Pico
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain.
| | - Beatriz Antolín
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain
| | - Laura Román
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, E.T.S. Ingenierías Agrarias, University of Valladolid, Madrid Avenue 57, E-34071 Palencia, Spain
| | - José Bernal
- I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Paseo de Belén Street 7, E-47011 Valladolid, Spain
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22
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Comparative Researches of Semen Arecae and Charred Semen Arecae on Gastrointestinal Motility, Motilin, Substance P, and CCK in Chronically Stressed Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2018; 2017:1273561. [PMID: 29375638 PMCID: PMC5742499 DOI: 10.1155/2017/1273561] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 06/13/2017] [Indexed: 12/11/2022]
Abstract
Aims To compare the effects of Semen Arecae (SA) and Charred Semen Arecae (CSA) on gastrointestinal motility, motilin, substance P (SP), and cholecystokinin (CCK) in chronically stressed rats. Methods Rats were randomly divided into control group and stress group. Rats in stress group were randomly exposed to a variety of unpredictable stimulations for 21 days. Then, the rats were treated orally with distilled water, SA, CSA, and mosapride for 7 days. Gastric residue rate and intestinal propulsion rate were evaluated. Serum levels of motilin and SP were measured by enzyme-linked immunosorbent assay (ELISA). CCK mRNA was quantified by using quantitative real-time PCR (qRT-PCR). Results Both SA and CSA improved the intestinal propulsion and reduced the gastric residue in chronically stressed rats. Furthermore, the serum levels of motilin and SP were significantly higher and the CCK mRNA expressions in intestine and hypothalamus were downregulated in SA and CSA groups. Furthermore, it was found that CSA is more effective. Conclusion Both SA and CSA enhanced gastrointestinal motility and increased serum levels of motilin and SP in chronically stressed rats via downregulating CCK mRNA expressions in intestine and hypothalamus. Importantly, CSA possessed more effective promoting effects.
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23
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How ingredients influence furan and aroma generation in sponge cake. Food Chem 2017; 245:1025-1033. [PMID: 29287318 DOI: 10.1016/j.foodchem.2017.11.069] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/14/2017] [Accepted: 11/16/2017] [Indexed: 11/20/2022]
Abstract
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting the simultaneous generation of furan and furfural, along with other aroma quality markers, in sponge cake by means of headspace trap/GC-MS. Ingredients were screened according to their category (fat, salt, sugar, egg-based). Glucose-containing formulation resulted in the highest content of furan and furfural (12.5 ± 0.5 ng g-1 and 9.2 ± 0.2 μg g-1, dry basis, respectively), while their lowest amount was found in the egg-white recipe (3.1 ± 0.1 ng g-1 for furan and 0.287 ± 0.078 µg g-1 for furfural, dry basis). The latter also related negatively to all studied compounds. This work will be useful for developing novel strategies to deliver safe foods with appealing organoleptic attributes.
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24
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Elucidation of the aroma compositions of Zhenjiang aromatic vinegar using comprehensive two dimensional gas chromatography coupled to time-of-flight mass spectrometry and gas chromatography-olfactometry. J Chromatogr A 2017; 1487:218-226. [DOI: 10.1016/j.chroma.2017.01.014] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Revised: 01/05/2017] [Accepted: 01/05/2017] [Indexed: 11/18/2022]
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25
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Xu M, Yang SL, Peng W, Liu YJ, Xie DS, Li XY, Wu CJ. A Novel Method for the Discrimination of Semen Arecae and Its Processed Products by Using Computer Vision, Electronic Nose, and Electronic Tongue. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2015; 2015:753942. [PMID: 26366185 PMCID: PMC4558443 DOI: 10.1155/2015/753942] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Revised: 07/01/2015] [Accepted: 07/02/2015] [Indexed: 11/17/2022]
Abstract
Areca nut, commonly known locally as Semen Arecae (SA) in China, has been used as an important Chinese herbal medicine for thousands of years. The raw SA (RAW) is commonly processed by stir-baking to yellow (SBY), stir-baking to dark brown (SBD), and stir-baking to carbon dark (SBC) for different clinical uses. In our present investigation, intelligent sensory technologies consisting of computer vision (CV), electronic nose (E-nose), and electronic tongue (E-tongue) were employed in order to develop a novel and accurate method for discrimination of SA and its processed products. Firstly, the color parameters and electronic sensory responses of E-nose and E-tongue of the samples were determined, respectively. Then, indicative components including 5-hydroxymethyl furfural (5-HMF) and arecoline (ARE) were determined by HPLC. Finally, principal component analysis (PCA) and discriminant factor analysis (DFA) were performed. The results demonstrated that these three instruments can effectively discriminate SA and its processed products. 5-HMF and ARE can reflect the stir-baking degree of SA. Interestingly, the two components showed close correlations to the color parameters and sensory responses of E-nose and E-tongue. In conclusion, this novel method based on CV, E-nose, and E-tongue can be successfully used to discriminate SA and its processed products.
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Affiliation(s)
- Min Xu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Shi-Long Yang
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Wei Peng
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Yu-Jie Liu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Da-Shuai Xie
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Xin-Yi Li
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
| | - Chun-Jie Wu
- College of Pharmacy, Chengdu University of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
- The Key Laboratory of Technology of Chinese Medicine Processing, State Administration of Traditional Chinese Medicine, No. 1166, Liutai Road, Wenjiang District, Chengdu 611137, China
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26
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Zamora R, Hidalgo FJ. 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) formation and fate: an example of the coordinate contribution of lipid oxidation and Maillard reaction to the production and elimination of processing-related food toxicants. RSC Adv 2015. [DOI: 10.1039/c4ra15371e] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Major chemical reactions dealing with carbonyl chemistry in foods (Maillard reaction and lipid oxidation) play a role in PhIP formation and fate, pointing to this and analogous heterocyclic aromatic amines as outcomes of this chemistry.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
| | - Francisco J. Hidalgo
- Instituto de la Grasa
- Consejo Superior de Investigaciones Científicas
- 41013 Seville
- Spain
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27
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Petisca C, Henriques A, Pérez-Palacios T, Pinho O, Ferreira I. Assessment of hydroxymethylfurfural and furfural in commercial bakery products. J Food Compost Anal 2014. [DOI: 10.1016/j.jfca.2013.10.004] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Maire M, Rega B, Cuvelier ME, Soto P, Giampaoli P. Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds. Food Chem 2013; 141:3510-8. [DOI: 10.1016/j.foodchem.2013.06.039] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2012] [Revised: 02/13/2013] [Accepted: 06/10/2013] [Indexed: 10/26/2022]
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29
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Petisca C, Henriques AR, Pérez-Palacios T, Pinho O, Ferreira IMPLVO. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method. Food Chem 2013; 141:3349-56. [PMID: 23993492 DOI: 10.1016/j.foodchem.2013.05.128] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Revised: 05/26/2013] [Accepted: 05/29/2013] [Indexed: 11/30/2022]
Abstract
A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.
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Affiliation(s)
- Catarina Petisca
- REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge de Viterbo Ferreira, 4050-313 Porto, Portugal.
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30
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Yang N, Hort J, Linforth R, Brown K, Walsh S, Fisk ID. Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chem 2013; 141:1354-60. [PMID: 23790924 DOI: 10.1016/j.foodchem.2013.03.084] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 03/27/2013] [Accepted: 03/29/2013] [Indexed: 11/29/2022]
Abstract
The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the natural baked marker compound 5-(hydroxymethyl)furfural (HMF), specific markers of oxidative rancidity (2,4-decadienal, 2,4-heptadienal), and the structural parameters of hardness and fracturability. Significantly more HMF was formed during baking of biscuits prepared with TA; these biscuits were also more stable to oxidative degradation and loss of vanillin during ageing than biscuits prepared with PG. Fresh TA biscuits were significantly more brittle than fresh PG biscuits. There was no impact of solvent choice on hardness. Sensory evaluation of hardness, vanilla flavour and oily off-note was tested during ASL testing. There was no significant impact of storage on sensory ratings for either the PG or TA biscuits.
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Affiliation(s)
- Ni Yang
- Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK
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31
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ZHANG XIUMEI, SHEN YIXIAO, PRINYAWIWATKUL WITOON, XU ZHIMIN. Volatile Compounds in Fresh-Cut Pineapple Heated at Different Temperatures. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- XIUMEI ZHANG
- Key Laboratory of Tropical Fruit Biology of Ministry of Agriculture; The South Subtropical Crop Research Institute; Chinese Academy of Tropical Agricultural Science; Zhanjiang China
- Department of Food Science; Louisiana State University Agricultural Center; Baton Rouge LA 70803
| | - YIXIAO SHEN
- Department of Food Science; Louisiana State University Agricultural Center; Baton Rouge LA 70803
| | - WITOON PRINYAWIWATKUL
- Department of Food Science; Louisiana State University Agricultural Center; Baton Rouge LA 70803
| | - ZHIMIN XU
- Department of Food Science; Louisiana State University Agricultural Center; Baton Rouge LA 70803
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Akıllıoglu HG, Mogol BA, Gökmen V. Degradation of 5-hydroxymethylfurfural during yeast fermentation. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:1629-35. [PMID: 22010851 DOI: 10.1080/19440049.2011.609491] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Abstract
5-Hydroxymethyl furfural (HMF) may occur in malt in high quantities depending on roasting conditions. However, the HMF content of different types of beers is relatively low, indicating its potential for degradation during fermentation. This study investigates the degradation kinetics of HMF in wort during fermentation by Saccharomyces cerevisiae. The results indicated that HMF decreased exponentially as fermentation progressed. The first-order degradation rate of HMF was 0.693 × 10(-2) and 1.397 × 10(-2)min(-1) for wort and sweet wort, respectively, indicating that sugar enhances the activity of yeasts. In wort, HMF was converted into hydroxymethyl furfuryl alcohol by yeasts with a high yield (79-84% conversion). Glucose and fructose were utilised more rapidly by the yeasts in dark roasted malt than in pale malt (p<0.05). The conversion of HMF into hydroxymethyl furfuryl alcohol seems to be a primary activity of yeast cells, and presence of sugars in the fermentation medium increases this activity.
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Nikolov PY, Yaylayan VA. Thermal decomposition of 5-(hydroxymethyl)-2-furaldehyde (HMF) and its further transformations in the presence of glycine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:10104-10113. [PMID: 21838257 DOI: 10.1021/jf202470u] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Thermal decomposition of HMF has been so far studied indirectly through carbohydrate degradation reactions assuming HMF as the main product. Such studies, however, do not necessarily generate relevant information on HMF decomposition because many other products are generated simultaneously. Direct thermal decomposition using different concentrations of HMF in silica gel was studied using pyrolysis-GC-MS. Undiluted HMF generated four peaks corresponding to 5-methylfurfural, 2,5-furandicarboxaldehdye, HMF, and a major unknown peak at retention time of 20.73 min. The diluted HMF in silica gel (15-fold) generated only the first three peaks. The generation of the unknown peak was dependent on the concentration of HMF, indicating the possibility of a dimeric structure; furthermore, when HMF was generated from [U-13C6]glucose in the reaction mixture, the highest mass in the spectrum of the unknown peak showed the incorporation of 11 carbon atoms from the glucose. Thermal decomposition studies of HMF have also indicated that in the absence of amino acids it can mainly dimerize and the initially formed dimer can degrade to generate 5-methylfurfural and 2,5-furandicarboxaldehyde. On the other hand, thermal degradation of HMF in the presence of glycine generated Schiff base adducts of HMF, 5-methylfurfural, and 2,5-furandicarboxaldehdye in addition to 2-acetyl-5-methylfuran and a newly discovered adduct, 5-[(dimethylamino)methyl]-2-furanmethanol.
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Affiliation(s)
- Plamen Y Nikolov
- Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, Quebec, Canada H9X 3V9
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Hidalgo A, Brandolini A. Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.05.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hidalgo A, Brandolini A. Heat damage of water biscuits from einkorn, durum and bread wheat flours. Food Chem 2011; 128:471-8. [PMID: 25212158 DOI: 10.1016/j.foodchem.2011.03.056] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Revised: 01/20/2011] [Accepted: 03/09/2011] [Indexed: 10/18/2022]
Abstract
To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, α-amylase, β-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75min duration) of water biscuits from one bread wheat were also studied. Furosine was more abundant in durum (86.0±6.29mg/100g protein) and bread wheat (42.5±6.93) than in einkorn (15.7±3.92) water biscuits, while GLI was detected only in durum (10.0±2.02mg/kgDM) and bread wheat (5.2±1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate β-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.
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Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DISTAM), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
| | - Andrea Brandolini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura - Unità di Ricerca per la Selezione dei Cereali e la Valorizzazione delle Varietà Vegetali (CRA-SCV), Via Mulino 3, 26866 S. Angelo Lodigiano (LO), Italy
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Serrem CA, de Kock HL, Taylor JRN. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02451.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Fehaili S, Courel M, Rega B, Giampaoli P. An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.07.003] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Obuchowski W, Gośliński M. Evaluation of Antioxidant Activity of Green Tea Extract and Its Effect on the Biscuits Lipid Fraction Oxidative Stability. J Food Sci 2009; 74:S362-70. [DOI: 10.1111/j.1750-3841.2009.01313.x] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Mohsen SM, Fadel HHM, Bekhit MA, Edris AE, Ahmed MYS. Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.01978.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Arribas-Lorenzo G, Fogliano V, Morales FJ. Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1026-z] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Rega B, Guerard A, Delarue J, Maire M, Giampaoli P. On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.05.028] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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