1
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Chien HJ, Zheng YF, Wang WC, Kuo CY, Hsu YM, Lai CC. Determination of adulteration, geographical origins, and species of food by mass spectrometry. MASS SPECTROMETRY REVIEWS 2023; 42:2273-2323. [PMID: 35652168 DOI: 10.1002/mas.21780] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 04/07/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
Food adulteration, mislabeling, and fraud, are rising global issues. Therefore, a number of precise and reliable analytical instruments and approaches have been proposed to ensure the authenticity and accurate labeling of food and food products by confirming that the constituents of foodstuffs are of the kind and quality claimed by the seller and manufacturer. Traditional techniques (e.g., genomics-based methods) are still in use; however, emerging approaches like mass spectrometry (MS)-based technologies are being actively developed to supplement or supersede current methods for authentication of a variety of food commodities and products. This review provides a critical assessment of recent advances in food authentication, including MS-based metabolomics, proteomics and other approaches.
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Affiliation(s)
- Han-Ju Chien
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Feng Zheng
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Wei-Chen Wang
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yu Kuo
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Ming Hsu
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
| | - Chien-Chen Lai
- Institute of Molecular Biology, National Chung Hsing University, Taichung, Taiwan
- Graduate Institute of Chinese Medical Science, China Medical University, Taichung, Taiwan
- Advanced Plant Biotechnology Center, National Chung Hsing University, Taichung, Taiwan
- Ph.D. Program in Translational Medicine, National Chung Hsing University, Taichung, Taiwan
- Rong Hsing Research Center For Translational Medicine, National Chung Hsing University, Taichung, Taiwan
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2
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Dou X, Zhang L, Yang R, Wang X, Yu L, Yue X, Ma F, Mao J, Wang X, Zhang W, Li P. Mass spectrometry in food authentication and origin traceability. MASS SPECTROMETRY REVIEWS 2022:e21779. [PMID: 35532212 DOI: 10.1002/mas.21779] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/10/2022] [Accepted: 04/15/2022] [Indexed: 06/14/2023]
Abstract
Food authentication and origin traceability are popular research topics, especially as concerns about food quality continue to increase. Mass spectrometry (MS) plays an indispensable role in food authentication and origin traceability. In this review, the applications of MS in food authentication and origin traceability by analyzing the main components and chemical fingerprints or profiles are summarized. In addition, the characteristic markers for food authentication are also reviewed, and the advantages and disadvantages of MS-based techniques for food authentication, as well as the current trends and challenges, are discussed. The fingerprinting and profiling methods, in combination with multivariate statistical analysis, are more suitable for the authentication of high-value foods, while characteristic marker-based methods are more suitable for adulteration detection. Several new techniques have been introduced to the field, such as proton transfer reaction mass spectrometry, ambient ionization mass spectrometry (AIMS), and ion mobility mass spectrometry, for the determination of food adulteration due to their fast and convenient analysis. As an important trend, the miniaturization of MS offers advantages, such as small and portable instrumentation and fast and nondestructive analysis. Moreover, many applications in food authentication are using AIMS, which can help food authentication in food inspection/field analysis. This review provides a reference and guide for food authentication and traceability based on MS.
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Affiliation(s)
- Xinjing Dou
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
| | - Li Yu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiaofeng Yue
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
| | - Fei Ma
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Wen Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Nanjing University of Finance and Economics, Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China
- Hubei Hongshan Laboratory, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Wuhan, China
- Quality Inspection and Test Center for Oilseeds Products, Ministry of Agriculture and Rural Affairs, Wuhan, China
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Li M, Zhang Y, Xi H, Fu Y, Wang H, Zhang Y, Sun S. Characterization of Rose Essential Oils by Double-Region Atmospheric Pressure Chemical Ionization Mass Spectrometry (DRAPCI-MS) with Principal Component Analysis (PCA), Hierarchical Cluster Analysis (HCA), and Heatmap Analysis. ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2055563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- Minglei Li
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yihan Zhang
- Technology Center, China Tobacco Hebei Tobacco Company, Shijiazhuang China
| | - Hui Xi
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yingjie Fu
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Hui Wang
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
| | - Yipeng Zhang
- Technology Center, China Tobacco Yunan Industrial Company, Kunming China
| | - Shihao Sun
- Key Laboratory in Flavor & Fragrance Basic Research, China National Tobacco, Zhengzhou Tobacco Research Institute, Zhengzhou, China
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Analysis of Grape Volatiles Using Atmospheric Pressure Ionization Gas Chromatography Mass Spectrometry-Based Metabolomics. Methods Mol Biol 2022; 2396:117-136. [PMID: 34786680 DOI: 10.1007/978-1-0716-1822-6_10] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Analysis of volatile compounds in fruits and plants can be a challenging task as they present in a large amount with structural diversity and high aroma threshold, the information on molecular ion can be very useful for compound identification. Electron ionization gas-chromatography-mass spectrometry (EI-GC-MS) which is widely used for the analysis of plant volatiles has a certain limitation providing the limited capability to characterize novel metabolites in a complex biological matrix due to hard fragmentation level. Atmospheric pressure ionization using APGC source in combination with high-resolution time-of-flight mass spectrometry (TOF-MS) provides an excellent combination of GC with high-resolution mass spectrometry. The APGC-MS approach provides several advantages over the conventional EI and CI based GC-MS techniques in metabolomics studies due to highly reduced fragmentation, which preserves molecular ion, and accurate mass measurement by HRMS allows to deduce the elemental composition of the volatile compounds. Moreover, the use of MSE mode provides spectral similarity to EI in high-energy mode which can be used for the further confirmation of metabolite identity. We describe an APGC-MS-based untargeted metabolomics approach with a case study of grape volatile compounds and the development of a spectral library for metabolite identification.
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Chitarrini G, Lazazzara V, Lubes G, Agnolet S, Valls J, von Lutz H, Brunner K, Lozano L, Guerra W, Ciesa F, Robatscher P, Oberhuber M. Volatile profiles of 47 monovarietal cloudy apple juices from commercial, old, red-fleshed and scab-resistant apple cultivars. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03826-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Evaluation of the volatile profiles in pulp of 85 apple cultivars (Malus domestica) by HS–SPME combined with GC–MS. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01003-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dimitrakopoulou ME, Vantarakis A. Does Traceability Lead to Food Authentication? A Systematic Review from A European Perspective. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Apostolos Vantarakis
- Department of Public Health, Medical School, University of Patras, Patras, Greece
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Yang S, Hao N, Meng Z, Li Y, Zhao Z. Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS-SPME with GC-MS. Foods 2021; 10:foods10051051. [PMID: 34064741 PMCID: PMC8151858 DOI: 10.3390/foods10051051] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 04/27/2021] [Accepted: 05/09/2021] [Indexed: 11/30/2022] Open
Abstract
Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was carried out using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 78 volatile compounds were identified, including 47 esters, 12 aldehydes, 5 alcohols, 3 ketones, 1 acid and 10 others. Eight volatile compounds were common in all apple cultivars. Cultivar Changfu No. 2 contained the highest number of volatile compounds (47), while Qinyue contained the least (20). Honey Crisps had the highest volatile content, at 27,813.56 ± 2310.07 μg/kg FW, while Huashuo had the lowest volatile content, at 2041.27 ± 120.36 μg/kg FW. Principal component analysis (PCA) clustered the 40 apple cultivars into five groups. Aroma is cultivar-specific, volatile compounds of hexyl butyrate, hexyl 2-methylbutyrate and hexyl hexanoate, together with hexanal, (E)-2-hexenal, 1-hexanol, estragole and α-farnesene could be proposed for apple cultivar classification in the future.
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Affiliation(s)
- Shunbo Yang
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (N.H.); (Z.M.); (Y.L.)
| | - Nini Hao
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (N.H.); (Z.M.); (Y.L.)
| | - Zhipeng Meng
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (N.H.); (Z.M.); (Y.L.)
| | - Yingjuan Li
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (N.H.); (Z.M.); (Y.L.)
| | - Zhengyang Zhao
- College of Horticulture, Northwest A & F University, Yangling 712100, China; (S.Y.); (N.H.); (Z.M.); (Y.L.)
- Apple Engineering and Technology Research Center of Shaanxi Province, Yangling 712100, China
- Correspondence: ; Tel.: +86-029-8708-2922
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Xu L, Xu Z, Liao X. A review of fruit juice authenticity assessments: Targeted and untargeted analyses. Crit Rev Food Sci Nutr 2021; 62:6081-6102. [PMID: 33683157 DOI: 10.1080/10408398.2021.1895713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Fruit juices are becoming more and more popular in the whole world. However, the increasing fruit juice fraud cases are undermining the healthy development of fruit juice industry. Fruit juice authenticity represents an important food quality and safety parameter. Many techniques have been applied in fruit juices authenticity assessment. The purpose of this review is to provide a research overview of the targeted and untargeted analyses of fruit authentication, and a method selection guide for fruit juice authenticity assessment. Targeted markers, such as stable isotopes, phenolics, carbohydrates, organic acids, volatile components, DNAs, amino acids and proteins, as well as carotenoids, will be discussed. And untargeted techniques, including liquid/gas chromatography-mass spectrometer, nuclear magnetic resonance, infrared spectroscopy, inductively-coupled plasma-mass spectrometry/optical emission spectrometer, fluorescence spectra, electronic sensors and others, will be reviewed. The emerging untargeted for novel targeted marker analysis will be also summarized.
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Affiliation(s)
- Lei Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhenzhen Xu
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-food Safety and Quality, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Key Laboratory for Food Nonthermal Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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10
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Evaluation of Physiological Characteristics, Soluble Sugars, Organic Acids and Volatile Compounds in 'Orin' Apples ( Malus domestica) at Different Ripening Stages. Molecules 2021; 26:molecules26040807. [PMID: 33557222 PMCID: PMC7913981 DOI: 10.3390/molecules26040807] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 01/31/2021] [Accepted: 02/01/2021] [Indexed: 11/17/2022] Open
Abstract
‘Orin’ is a popular apple cultivar, which has a yellow-green appearance, pleasant taste, and unique aroma. However, few studies on the fruit quality characteristics of ‘Orin’ apples have been reported before. In this study, changes of the physiological characteristics were measured at different ripening stages, and the soluble sugars and organic acids were determined by high-performance liquid chromatography (HPLC). Volatile compounds were identified using the headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). During the fruit ripening, the ‘Orin’ apple fruit weight, size, and total soluble solid were gradually increased by contrast with the titratable acidity, and the firmness decreased. The content of four soluble sugars reached the maximum at the 180 days after full bloom (DAFB) stage. Malic acid was measured as the most abundant organic acid in ‘Orin’ apples. Ethyl butyrate, hexyl propanoate, hexyl acetate and butyl acetate belonging to esters with high odor activity values (OAVs) could be responsible for the typical aroma of ‘Orin’ apples. The aim of this work was to provide information on the flavor characteristics of ‘Orin’ apples and promote this apple cultivar for marketing and processing in the future.
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Guo J, Yue T, Yuan Y, Sun N, Liu P. Characterization of volatile and sensory profiles of apple juices to trace fruit origins and investigation of the relationship between the aroma properties and volatile constituents. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109203] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Typicality Assessment of Onions ( Allium cepa) from Different Geographical Regions Based on the Volatile Signature and Chemometric Tools. Foods 2020; 9:foods9030375. [PMID: 32213815 PMCID: PMC7142876 DOI: 10.3390/foods9030375] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 03/10/2020] [Accepted: 03/11/2020] [Indexed: 11/16/2022] Open
Abstract
Onion (Allium cepa L.) is one of the main agricultural commodities produced and consumed around the world. In the present work, for the first time, the volatile signature of onions from different geographical regions of Madeira Island (Caniço, Santa Cruz, Ribeira Brava, and Porto Moniz) was tested with headspace solid-phase microextraction (HS-SPME/GC-qMS) and chemometric tools, showing that the volatile signature was affected by the geographical region of cultivation. Sulfur compounds, furanic compounds, and aldehydes are the most dominant chemical groups. Some of the identified volatile organic metabolites (VOMs) were detected only in onions cultivated in specific regions; 17 VOMs were only identified in onions cultivated at Caniço, eight in Porto Moniz, two in Santa Cruz, two in Ribeira Brava, while 12 VOMs are common to all samples from the four regions. Moreover, some VOMs belonging to sulfur compounds (dipropyl disulfide, 3-(acetylthio)-2-methylfuran), furanic compounds (dimethylmethoxyfuranone, ethyl furanone, acetyloxy-dimethylfuranone), and lactones (whiskey lactone isomer), could be applied as potential geographical markers of onions, providing a useful tool to authenticate onions by farming regions where the influence of latitude seems to be an important factor for yielding the chemical profile and may contribute to geographical protection of food and simultaneously benefiting both consumers and farmers.
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Medina S, Perestrelo R, Santos R, Pereira R, Câmara JS. Differential volatile organic compounds signatures of apple juices from Madeira Island according to variety and geographical origin. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104094] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Dinu V, Yakubov GE, Lim M, Hurst K, Adams GG, Harding SE, Fisk ID. Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. Int J Biol Macromol 2019; 138:831-836. [PMID: 31351956 PMCID: PMC6742601 DOI: 10.1016/j.ijbiomac.2019.07.148] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 07/15/2019] [Accepted: 07/24/2019] [Indexed: 11/16/2022]
Abstract
To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on encapsulating mucin within alginate gel beads. We found that mucins form micron sized aggregates distributed across the surface of the calcium-alginate bead, as shown by environmental scanning electron microscopy (ESEM). Retention of bioactive compounds on the mucin-functionalised surface was tested using a commercial orange drink formulation. To aid flavour retention, different mucoadhesive polymers with varying charge, including anionic, neutral and strongly cationic, were tested for their ability to interact with mucin and aid retaining flavour compounds within the mucin-alginate bead. The alginate-mucin mucus mimic was validated using an ex-vivo bovine tongue, with the flavour retention results showing qualitative agreement. The developed method proved to be a convenient, efficient tool for providing information on the effectiveness of mucoadhesive polymers without variability, safety and sustainability issues associated with an ex-vivo or in-vivo system. We propose that by encapsulating other relevant oral proteins, alongside mucins, current gaps between in-vitro and the ex-vivo systems may be narrowed.
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Affiliation(s)
- Vlad Dinu
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK; Division of Nutrition, Food and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Gleb E Yakubov
- Division of Nutrition, Food and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Mui Lim
- Division of Nutrition, Food and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Katherine Hurst
- Division of Nutrition, Food and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK
| | - Gary G Adams
- School of Health Sciences, Faculty of Medicine and Health Sciences, Queen's Medical Centre, Clifton Boulevard, Nottingham, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK; Universitetet i Oslo, Postboks 6762, St. Olavs plass, 0130 Oslo, Norway
| | - Ian D Fisk
- Division of Nutrition, Food and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Leicestershire, UK.
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Perestrelo R, Silva CL, Silva P, Medina S, Pereira R, Câmara JS. Untargeted fingerprinting of cider volatiles from different geographical regions by HS-SPME/GC-MS. Microchem J 2019. [DOI: 10.1016/j.microc.2019.05.028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Zhang Y, Zhao W, Wang D, Zhang H, Chai G, Zhang Q, Lu B, Sun S, Zhang J. Direct Analysis of Carbonyl Compounds by Mass Spectrometry with Double-Region Atmospheric Pressure Chemical Ionization. Anal Chem 2019; 91:5715-5721. [PMID: 30951291 DOI: 10.1021/acs.analchem.8b05834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Direct analysis of highly reactive volatile species such as the aliphatic aldehydes as vital biomarkers remains a great challenge due to difficulties in the sample pretreatment. To address such a challenge, we herein report the development of a novel double-region atmospheric pressure chemical ionization mass spectrometry (DRAPCI-MS) method. The DRAPCI source implements a separated structural design that uses a focus electrode to divide the discharge and ionization region to reduce sample fragmentation in the ionization process. Counterflow introduction (CFI) configuration was adopted in the DRAPCI source to reduce background noise, while ion transmission efficiency was optimized through simulating the voltage of the focus electrode and the ion trajectory of the ion source. The limits of detection (LODs) of four carbonyl compounds cyclohexanone, hexanal, heptanal, and octanal by DRAPCI-MS were between 0.1 and 3 μg·m-3, approximately two to eight times lower than those by atmospheric pressure chemical ionization mass spectrometry. Additionally, the DRAPCI-MS method carried out effective in situ analyses of the volatile components in expired milk and the exhaled breath of smokers, demonstrating the DRAPCI-MS as a practical tool to analyze complex mixtures. The DRAPCI-MS method provides a rapid, sensitive, and high-throughput technique in the real-time analysis of gaseous small-molecule compounds.
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Affiliation(s)
- Yihan Zhang
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Wuduo Zhao
- Center for Advanced Analysis and Computational Science , Zhengzhou University , Zhengzhou 450001 , China
| | - Dingzhong Wang
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Hongtu Zhang
- Department of Chemistry and Biochemistry , The Ohio State University , 100 W. 18th Avenue , Columbus , Ohio 43210 , United States
| | - Guobi Chai
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Qidong Zhang
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Binbin Lu
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Shihao Sun
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
| | - Jianxun Zhang
- Zhengzhou Tobacco Research Institute , China National Tobacco Corporation , Zhengzhou 450001 , China
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Dasenaki ME, Thomaidis NS. Quality and Authenticity Control of Fruit Juices-A Review. Molecules 2019; 24:E1014. [PMID: 30871258 PMCID: PMC6470824 DOI: 10.3390/molecules24061014] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 03/08/2019] [Accepted: 03/09/2019] [Indexed: 12/22/2022] Open
Abstract
Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.
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Affiliation(s)
- Marilena E Dasenaki
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.
| | - Nikolaos S Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece.
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18
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Authenticity and traceability in beverages. Food Chem 2019; 277:12-24. [DOI: 10.1016/j.foodchem.2018.10.091] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 10/04/2018] [Accepted: 10/18/2018] [Indexed: 01/17/2023]
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Liu X, Deng J, Bi J, Wu X, Zhang B. Cultivar classification of cloudy apple juices from substandard fruits in China based on aroma profile analyzed by HS-SPME/GC-MS. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Medina S, Pereira JA, Silva P, Perestrelo R, Câmara JS. Food fingerprints - A valuable tool to monitor food authenticity and safety. Food Chem 2018; 278:144-162. [PMID: 30583355 DOI: 10.1016/j.foodchem.2018.11.046] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 12/18/2022]
Abstract
In recent years, food frauds and adulterations have increased significantly. This practice is motivated by fast economical gains and has an enormous impact on public health, representing an important issue in food science. In this context, this review has been designed to be a useful guide of potential biomarkers of food authenticity and safety. In terms of food authenticity, we focused our attention on biomarkers reported to specify different botanical or geographical origins, genetic diversity or production systems, while at the food safety level, molecular evidences of food adulteration or spoilage will be highlighted. This report is the first to combine results from recent studies in a format that allows a ready overview of metabolites (<1200 Da) and potentially molecular routes to monitor food authentication and safety. This review has therefore the potential to unveil important aspects in food adulteration and safety, contributing to improve the current regulatory frameworks.
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Affiliation(s)
- Sonia Medina
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Jorge A Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Pedro Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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21
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Ronningen I, Miller M, Xia Y, Peterson DG. Identification and Validation of Sensory-Active Compounds from Data-Driven Research: A Flavoromics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2473-2479. [PMID: 28525713 DOI: 10.1021/acs.jafc.7b00093] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, highly predictive LC-MS features (retention time_ m/ z) derived from untargeted chemical fingerprinting-multivariate analysis (MVA) previously used to model flavor changes in citrus fruits related to aging (freshness) were further isolated and analyzed for sensory impact, followed by structural elucidation. The top 10 statistical features from two MVA approaches, partial least-squares data analysis (PLS-DA) and Random Forrest (RF), were purified to approximately 70% via multidimensional liquid chromatography-mass-directed fractionation to screen for sensory activity. When added to a 'fresh' orange flavor model system, 50-60% of the isolates were reported to cause a sensory change. From the subset of the actives identified, two compounds were selected, on the basis of statistical relevance, that were further purified to >97% for identification (MS, NMR) and for sensory descriptive analysis (DA). The compounds were identified as nomilin glucoside and a novel ionone glucoside. DA evaluation in the recombination orange model indicated both compounds statistically suppressed the perceived intensity of the "orange character" attribute, whereas the novel ionone glycoside also decreased the intensity of the floral character while increasing the green bean attribute intensity.
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Affiliation(s)
- Ian Ronningen
- Department of Food Science , University of Minnesota , St. Paul , Minnesota 55108 , United States
| | - Michelle Miller
- MNMR Center , University of Minnesota , Minneapolis , Minnesota 55455 , United States
| | - Youlin Xia
- MNMR Center , University of Minnesota , Minneapolis , Minnesota 55455 , United States
| | - Devin G Peterson
- Department of Food Science , University of Minnesota , St. Paul , Minnesota 55108 , United States
- 317 Parker Building, Food Science & Technology , The Ohio State University , 2015 Fyffe Road , Columbus , Ohio 43210 , United States
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22
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Lee LC, Liong CY, Jemain AA. Partial least squares-discriminant analysis (PLS-DA) for classification of high-dimensional (HD) data: a review of contemporary practice strategies and knowledge gaps. Analyst 2018; 143:3526-3539. [DOI: 10.1039/c8an00599k] [Citation(s) in RCA: 261] [Impact Index Per Article: 43.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This review highlights and discusses critically various knowledge gaps in classification modelling using PLS-DA for high dimensional data.
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Affiliation(s)
- Loong Chuen Lee
- Forensic Science Programme
- FSK
- Universiti Kebangsaan Malaysia
- 50300 Kuala Lumpur
- Malaysia
| | - Choong-Yeun Liong
- Statistics Programme
- FST
- Universiti Kebangsaan Malaysia
- 43600 Bangi
- Malaysia
| | - Abdul Aziz Jemain
- Statistics Programme
- FST
- Universiti Kebangsaan Malaysia
- 43600 Bangi
- Malaysia
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23
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Masi E, Taiti C, Vignolini P, Petrucci AW, Giordani E, Heimler D, Romani A, Mancuso S. Polyphenols and aromatic volatile compounds in biodynamic and conventional ‘Golden Delicious’ apples (Malus domestica Bork.). Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2861-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Gan HH, Yan B, Linforth RST, Fisk ID. Development and validation of an APCI-MS/GC-MS approach for the classification and prediction of Cheddar cheese maturity. Food Chem 2015. [PMID: 26212994 PMCID: PMC4577651 DOI: 10.1016/j.foodchem.2015.05.096] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), coupled with gas chromatography-mass spectrometry (GC-MS), was used to investigate the complex mix of volatile compounds present in Cheddar cheeses of different maturity, processing and recipes to enable characterisation of the cheeses based on their ripening stages. Partial least squares-linear discriminant analysis (PLS-DA) provided a 70% success rate in correct prediction of the age of the cheeses based on their key headspace volatile profiles. In addition to predicting maturity, the analytical results coupled with chemometrics offered a rapid and detailed profiling of the volatile component of Cheddar cheeses, which could offer a new tool for quality assessment and accelerate product development.
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Affiliation(s)
- Heng Hui Gan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Bingnan Yan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Robert S T Linforth
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Ian D Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
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25
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Wolfender JL, Marti G, Thomas A, Bertrand S. Current approaches and challenges for the metabolite profiling of complex natural extracts. J Chromatogr A 2015; 1382:136-64. [DOI: 10.1016/j.chroma.2014.10.091] [Citation(s) in RCA: 352] [Impact Index Per Article: 39.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2014] [Revised: 10/23/2014] [Accepted: 10/26/2014] [Indexed: 12/11/2022]
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26
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Soukoulis C, Yonekura L, Gan HH, Behboudi-Jobbehdar S, Parmenter C, Fisk I. Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread. Food Hydrocoll 2014; 39:231-242. [PMID: 25089068 PMCID: PMC4007592 DOI: 10.1016/j.foodhyd.2014.01.023] [Citation(s) in RCA: 120] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2013] [Accepted: 01/14/2014] [Indexed: 11/27/2022]
Abstract
In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate (ALG) or binary blends of 0.5% w/w sodium alginate and 2% whey protein concentrate (ALG/WPC) containing Lactobacillus rhamnosus GG, followed by an air drying step at 60 °C for 10 min or 180 °C for min were produced. No visual differences between the bread crust surface of control and probiotic bread were observed. Microstructural analysis of bread crust revealed the formation of thicker films in the case of ALG/WPC. The presence of WPC improved significantly the viability of L. rhamnosus GG throughout air drying and room temperature storage. During storage there was a significant reduction in L. rhamnosus GG viability during the first 24 h, viable count losses were low during the subsequent 2-3 days of storage and growth was observed upon the last days of storage (day 4-7). The use of film forming solutions based exclusive on sodium alginate improved the viability of L. rhamnosus GG under simulated gastro-intestinal conditions, and there was no impact of the bread crust matrix on inactivation rates. The presence of the probiotic edible films did not modify cause major shifts in the mechanistic pathway of bread staling - as shown by physicochemical, thermal, texture and headspace analysis. Based on our calculations, an individual 30-40 g bread slice can deliver approx. 7.57-8.98 and 6.55-6.91 log cfu/portion before and after in-vitro digestion, meeting the WHO recommended required viable cell counts for probiotic bacteria to be delivered to the human host.
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Affiliation(s)
- Christos Soukoulis
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Lina Yonekura
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Heng-Hui Gan
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Solmaz Behboudi-Jobbehdar
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - Christopher Parmenter
- Nottingham Nanotechnology and Nanoscience Centre, University of Nottingham, University Park, Nottingham NG7 2RD, United Kingdom
| | - Ian Fisk
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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27
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Zielinski AA, Haminiuk CW, Nunes CA, Schnitzler E, van Ruth SM, Granato D. Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline. Compr Rev Food Sci Food Saf 2014; 13:300-316. [DOI: 10.1111/1541-4337.12060] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2013] [Accepted: 01/17/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Acácio A.F. Zielinski
- Graduate Program of Food Engineering, Federal University of Paraná. R. Cel; Francisco Heráclito dos Santos 210, Polytechnic Campus; CEP 81531-980 Curitiba PR Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Charles W.I. Haminiuk
- Graduate Program of Food Technology (PPGTA) - Federal University of Technology - Paraná, Campo Mourão Campus; Via Rosalina Maria dos Santos, 1233, Campo Mourão, CEP 87301-899; Campo Mourão Paraná Brazil
| | - Cleiton A. Nunes
- Dept. of Food Science; Federal Univ. of Lavras, CP 3037, 37200-000; Lavras Minas Gerais Brazil
| | - Egon Schnitzler
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
| | - Saskia M. van Ruth
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
| | - Daniel Granato
- Food Science and Technology, Graduate Program; State Univ. of Ponta Grossa. Av. Carlos Cavalcanti, 4748, 84030-900, Uvaranas Campus; Ponta Grossa Paraná Brazil
- Inst. of Food Safety, RIKILT, Wageningen Univ. and Research Centre; P.O. Box 230, 6700 AE Wageningen the Netherlands
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