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Zhou Z, Cui S, Che J, Zhang Y, Zhou D, Huang X, Qin L. Unraveling the Formation Mechanism of Egg's Unique Flavor via Flavoromics and Lipidomics. Foods 2024; 13:226. [PMID: 38254527 PMCID: PMC10814943 DOI: 10.3390/foods13020226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/05/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
Egg products after thermal treatment possess a unique flavor and are favored by consumers. In this study, the key aroma-active compounds of egg yolk products and their formation mechanism during thermal treatment were investigated. The volatile aroma compounds in egg yolks were monitored using an electronic nose, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), and the lipid molecular species were explored using ultra-high-performance liquid chromatography- mass spectrometry with a Q-Exactive HF-X Orbitrap (UPLC-Q-Exactive HF-X). A total of 68 volatile compounds were identified. Boiled eggs mainly derived their flavor from hexanal, 2-pentyl-furan, 2-butanone, 3-methyl-butanal and heptane. Meanwhile, fried eggs relied mainly on 14 compounds, the most important of which were 2-ethyl-3-methyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, 2-ethyl-3,5-dimethyl-pyrazine, nonanal and 2,3-diethyl-5-methyl-pyrazine, providing a baked and burnt sugar flavor. A total of 201 lipid molecules, belonging to 21 lipid subclasses, were identified in egg yolks, and 13 oxidized lipids were characterized using a molecular network. Phosphoethanolamines (PEs) containing polyunsaturated fatty acids were the primary flavor precursors contributing to the development of egg yolks' flavor, participating in lipid oxidation reactions and the Maillard reaction and regulating the production of aldehydes and pyrazine compounds. This study provides reference and guidance for the development of egg yolk flavor products.
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Affiliation(s)
| | | | | | | | | | | | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; (Z.Z.); (S.C.); (J.C.); (Y.Z.); (D.Z.); (X.H.)
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Xie Q, Wang C, Peng L, Dong Y, Gao Y, Xu J, Ping H, Liu S. Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods 2023; 12:3204. [PMID: 37685137 PMCID: PMC10486390 DOI: 10.3390/foods12173204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90-170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90-170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90-170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting.
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Affiliation(s)
- Qihui Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Luqiu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yiyang Dong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yu Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongzheng Ping
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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Zhang D, Duan X, Sun H. Phospholipidomics and quantum chemistry calculation unravel the changes in phospholipid molecules of flaxseed oil during roasting. Food Chem 2023; 404:134579. [DOI: 10.1016/j.foodchem.2022.134579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/20/2022] [Accepted: 10/08/2022] [Indexed: 11/22/2022]
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Evaluation of Thermal Effects on the Bioactivity of Curcumin Microencapsulated with Porous Starch-Based Wall Material Using Spray Drying. Processes (Basel) 2020. [DOI: 10.3390/pr8020172] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Curcumin was microencapsulated by porous starch using a spray dryer with a particle size between 1.5 and 2.0 µm and subjected to water bath (40–100 °C) and oven heating (150–200 °C) in comparison to non-encapsulated samples. The minimum possible encapsulation rate ranged from 26.75 to 52.23%. A reasonable thermal stability was observed after water bath heating with regard to 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) scavenging activity. On the other hand, the increase in oven heating temperature caused significant alterations compared with the control samples (p < 0.05). The encapsulated particles subjected to oven heating at 170 °C demonstrated serious collapse. The DPPH scavenging activity of non-encapsulated curcumin was significantly reduced (p < 0.05) from 48.94% ± 3.72% (control, 0 °C) to 40.42% ± 2.23% (oven heating, 160 °C); however, remained stable for the encapsulated samples (51.18% ± 4.86%–50.02% ± 1.79%) without significant difference (p < 0.05). The ABTS scavenging activity was promoted as a function of the oven heating temperature. Both DPPH and ABTS free radical scavenging activities remained stable after water bath. Nevertheless, the color of microencapsulated curcumin was better preserved in comparison to the controls.
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Różańska MB, Kowalczewski PŁ, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants (Basel) 2019; 8:E313. [PMID: 31426327 PMCID: PMC6720800 DOI: 10.3390/antiox8080313] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/03/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
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Affiliation(s)
- Maria Barbara Różańska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | | | - Jolanta Tomaszewska-Gras
- Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
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Changes in chemical composition and oxidative stability of cold-pressed oils obtained from by-product roasted berry seeds. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.080] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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De Clercq N, Van Coillie E, Horemans B, Duquenne B, Vandekerckhove M, Vlaemynck G, De Meulenaer B, Devlieghere F. Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. Food Control 2017. [DOI: 10.1016/j.foodcont.2016.10.031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Shrestha K, De Meulenaer B. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5412-9. [PMID: 24884309 DOI: 10.1021/jf500549t] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV-visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.
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Affiliation(s)
- Kshitij Shrestha
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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