1
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Li X, Wang C, Yanagita T, Xue C, Zhang T, Wang Y. Trimethylamine N-Oxide in Aquatic Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14498-14520. [PMID: 38885200 DOI: 10.1021/acs.jafc.4c01974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/20/2024]
Abstract
Trimethylamine N-oxide (TMAO), a characteristic nonprotein nitrogen compound, is widely present in seafood, which exhibits osmoregulatory effects for marine organisms in vivo and plays an important role in aquaculture and aquatic product preservation. However, much attention has been focused on the negative effect of TMAO since it has recently emerged as a putative promoter of chronic diseases. To get full knowledge and maximize our ability to balance the positive and negative aspects of TMAO, in this review, we comprehensively discuss the TMAO in aquatic products from the aspects of physiological functions for marine organisms, flavor, quality, the conversion of precursors, the influences on human health, and the seafood ingredients interaction consideration. Though the circulating TMAO level is inevitably enhanced after seafood consumption, dietary seafood still exhibits beneficial health effects and may provide nutraceuticals to balance the possible adverse effects of TMAO.
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Affiliation(s)
- Xiaoyue Li
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Chengcheng Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Teruyoshi Yanagita
- Laboratory of Nutrition Biochemistry, Department of Applied Biochemistry and Food Science, Saga University, Saga 840-8502, Japan
| | - Changhu Xue
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Tiantian Zhang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Yuming Wang
- SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
- Sanya Institute of Oceanography, Ocean University of China, Sanya 572024, China
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2
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Dai W, He S, Huang L, Lin S, Zhang M, Chi C, Chen H. Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means. Food Chem 2024; 444:138625. [PMID: 38325089 DOI: 10.1016/j.foodchem.2024.138625] [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: 10/11/2023] [Revised: 01/13/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Aquatic products, integral to human diets, often bear a distinct fishy odor that diminishes their appeal. Currently, the formation mechanisms of these odoriferous compounds are not fully understood, complicating their effective control. This review aims to provide a comprehensive overview of key fishy compounds, with a focus on their formation mechanisms and innovative methods for controlling fishy odors. Fishy odors in aquatic products arise not only from the surrounding environment but also from endogenous transformations due to lipid autoxidation, enzymatic reactions, degradation of trimethylamine oxide, and Strecker degradation. Methods such as sensory masking, adsorbent and biomaterial adsorption, nanoliposome encapsulation, heat treatment, vacuum treatment, chemical reactions, and biological metabolic transformations have been developed to control fishy odors. Investigating the formation mechanisms of fishy odors will provide solid foundational knowledge that can inspire creative approaches to controlling these unpleasant odors.
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Affiliation(s)
- Wanting Dai
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; College of Food, Nanchang University, Nanchang 330001, PR China; State Key Laboratory of Food Science and Resources, Nanchang 330001, PR China
| | - Shiying He
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Linshan Huang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Shufang Lin
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Chengdeng Chi
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China
| | - Huibin Chen
- College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; Southern Institute of Oceanography, Fujian Normal University, Fuzhou 350117, PR China.
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3
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Zhu K, Zhu Z, Xu S, Zhao C, Ni T. Controlled synthesis of α-Fe 2O 3 nanocubes for gas-sensing applications: Feasibility of assessing crucian carp (Carassius auratus) freshness via trimethylamine levels. Food Chem 2024; 441:138361. [PMID: 38199112 DOI: 10.1016/j.foodchem.2024.138361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/15/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024]
Abstract
Trimethylamine (TMA) is an organic amine with strong pungent smell which is an indicator gas for evaluating fish freshness according to the international standard. In this work, as-synthesize α-Fe2O3 solid nanocubes (NCs), α-Fe2O3 nucleoshell NCs and α-Fe2O3 hollow NCs were used as sensing material to develop an outstanding TMA gas sensor. The response of the α-Fe2O3 hollow NCs sensors towards 20 ppm TMA at 230 ℃ was 6.3. Meanwhile, these sensors showed exceptional response/recovery time, low limit of detection, great selectivity, and outstanding linear relationship. Furthermore, the analysis of gases released during the decomposition of Carassius auratus (0-10 days) was conducted, which demonstrated the assessment of TMA by α-Fe2O3 hollow NCs sensor can evaluate the freshness of Carassius auratus. Such a novel sensor signifies the outstanding application potential in efficient gas-sensing properties of TMA, which will make the tremendous contribution for Carassius auratus product evaluation in the future.
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Affiliation(s)
- Keheng Zhu
- School of Logistics Engineering, Shanghai Maritime University, Shanghai 201306, China
| | - Zhenhua Zhu
- School of Logistics Engineering, Shanghai Maritime University, Shanghai 201306, China
| | - Shanshan Xu
- State Key Laboratory of Chemical Engineering, College of Chemical and Biological Engineering, Zhejiang University, 38 Zheda Road, Hangzhou 310027, China
| | - Cheng Zhao
- Henan Railway Food Safety Management Engineering Technology Research Center, Zhengzhou Railway Vocational & Technical College, Zhengzhou 451460, China.
| | - Tianjun Ni
- School of Basic Medicine, Xinxiang Medical University, Xinxiang 453003, China.
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4
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You C, Ho T, Rucker V, Yeh J, Wang L. A simple and universal headspace GC-FID method for accurate quantitation of volatile amines in pharmaceuticals. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:4427-4433. [PMID: 37646200 DOI: 10.1039/d3ay00956d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Volatile amines are reagents commonly used in pharmaceutical manufacturing of intermediates, active pharmaceutical ingredients (APIs), and drug products as participating regents for chemical reactions and optimization of product yield. Due to their compound specific daily allowable intake, residual volatile amines are required by regulatory agencies to be monitored and controlled in pharmaceutical products intended for human consumption. However, the accurate quantification of residual volatile amines in pharmaceutical entities can often be challenging as these analytes may chemically react and/or interact with the sample matrix. Herein, we describe a simple and universal headspace gas chromatography with flame ionization detection (HS-GC-FID) method capable of separating 14 commonly used volatile amines. The chemical activity of the volatile amines with the API matrix were mitigated by using 1,8-diazabicyclo[5.4.0]undec-7-ene (DBU) as an additive to reduce matrix effects in conventional high-boiling diluents. The addition of DBU drastically improved the detectability and method accuracy of the residual volatile amines in an acidic API, namely, Ketoprofen®. Additionally, DBU was employed as a GC deactivation reagent to ensure interfacial adsorption of the analytes to GC components were reduced, thereby improving method precision. Method validation showed acceptable linearity, limit of detection, limit of quantitation, solution stability, precision, and robustness. Separation specificity, evaluated by observing the chromatographic resolution of the volatile amines with one-another and against a set of 23 common residual solvents, were shown to be acceptable for most peak pairs.
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Affiliation(s)
- Congchao You
- Analytical Development and Operations, Gilead Sciences, 333 Lakeside Drive, Foster City, CA 94404, USA.
| | - Tien Ho
- Analytical Development and Operations, Gilead Sciences, 333 Lakeside Drive, Foster City, CA 94404, USA.
| | - Victor Rucker
- Analytical Development and Operations, Gilead Sciences, 333 Lakeside Drive, Foster City, CA 94404, USA.
| | - Jerry Yeh
- Analytical Development and Operations, Gilead Sciences, 333 Lakeside Drive, Foster City, CA 94404, USA.
| | - Lin Wang
- Analytical Development and Operations, Gilead Sciences, 333 Lakeside Drive, Foster City, CA 94404, USA.
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5
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Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates. Food Res Int 2023; 167:112701. [PMID: 37087266 DOI: 10.1016/j.foodres.2023.112701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel (Mytilus edulis L.) hydrolysates. LC-MS and GC-MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
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Zhang D, Ayed C, Fisk ID, Liu Y. Effect of cooking processes on tilapia aroma and potential umami perception. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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7
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Sánchez-Parra M, Lopez A, Muñoz-Redondo JM, Montenegro-Gómez JC, Pérez-Aparicio J, Pereira-Caro G, Rodríguez-Solana R, Moreno-Rojas JM, Ordóñez-Díaz JL. Study of the influence of the fishing season and the storage temperature in the fishing vessel on the biogenic amine and volatile profiles in fresh yellowfin tuna (Thunnus albacares) and dry-cured mojama. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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A Novel Gas Sensor for Detecting Pork Freshness Based on PANI/AgNWs/Silk. Foods 2022; 11:foods11152372. [PMID: 35954138 PMCID: PMC9368743 DOI: 10.3390/foods11152372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/27/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
A novel, operational, reliable, flexible gas sensor based on silk fibroin fibers (SFFs) as a substrate was proposed for detecting the freshness of pork. Silk is one of the earliest animal fibers utilized by humans, and SFFs exposed many biological micromolecules on the surface. Thus, the gas sensor was fabricated through polyaniline (PANI) and silver nanowires (AgNWs) and deposited on SFFs by in-suit polymerization. With trimethylamine (TMA) as a model gas, the sensing properties of the PANI/AgNWs/silk composites were examined at room temperature, and the linear correlativity was very prominent between these sensing measures and the TMA measures in the range of 3.33 μg/L-1200 μg/L. When the pork sample is detected by the sensor, it can be classified into fresh or stale pork with the total volatile basic nitrogen (TVB-N) as an index. The result indicated that the gas sensor was effective and showed great potential for applications to detect the freshness of pork.
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9
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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10
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Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity. Foods 2022; 11:foods11131829. [PMID: 35804649 PMCID: PMC9265915 DOI: 10.3390/foods11131829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 06/16/2022] [Accepted: 06/17/2022] [Indexed: 01/27/2023] Open
Abstract
Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (E,E)-2,4-heptadienal, or (E,Z)-2,6-nonadienal were almost completely removed. Removal mechanisms of the targeted compounds were totally identified, and the performance of the developed process was confirmed by sensory analysis. Lastly, it was shown that the antioxidant potential of HMH was not affected by the deodorization process. These results demonstrated the feasibility of deodorizing a complex matrix without affecting its biological potential.
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Affiliation(s)
- Sarah Todeschini
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Véronique Perreault
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Charles Goulet
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Mélanie Bouchard
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Pascal Dubé
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Yvan Boutin
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
| | - Laurent Bazinet
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Correspondence: ; Tel.: +418-656-2131 (ext. 407445); Fax: +418-656-3353
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11
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Duan QL, Shi HW, Tan L, Liu Z, Huang Q, Shen W, Cao L, Lee HK, Tang S. Ultrahigh-Performance Supercritical Fluid Chromatography and Detection of Multiple Biogenic Amines in Gentamicin Sulfate: Method Development Using Computer-Assisted Modeling. Anal Chem 2022; 94:7229-7237. [PMID: 35532756 DOI: 10.1021/acs.analchem.2c00325] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
In order to solve the problem of difficult separation of various biogenic amines (BAs), which have similar structures or very different polarities, in gentamicin, by conventional liquid chromatography, a new ultrahigh-performance supercritical fluid chromatography (UHPSFC) method was developed. In this method, 10 BAs were derivatized precolumn using dansyl chloride and separated using a UHPSFC system. By computational simulation, complete separation of 10 BAs was successfully achieved. Detection was performed using a photodiode array (PDA) and single-quadrupole mass spectrometry (MS) together with electrospray ionization (ESI). A wide linear range (10-2500 ng/mL) was achieved, with the limits of detection (LODs) between 1.2 and 10.0 ng/mL and the limits of quantification (LOQs) between 5.0 and 25.0 ng/mL. Apart from high sensitivity, this UHPSFC-PDA/ESI-MS detection method also displayed high accuracy, the matrix effect was reduced by an appreciable extent, and the recovery rates of the 10 BAs were between 84.1 and 117.1%. For comparison, high-performance liquid chromatography-tandem mass spectrometry (MS/MS) was also used for the detection of underivatized BAs in gentamicin, showing good linearity and high sensitivity (LODs from 0.05 to 1.00 ng/mL and LOQs from 1.00 to 12.50 ng/mL) for all BAs except for spermine and spermidine. Although single-quadrupole MS is inferior to MS/MS in terms of sensitivity, the UHPSFC method could detect more BAs. It also achieved the quantification limits required for impurity determination, demonstrating a potential strategy to offer a map overview of possible BA presence in fermentation antibiotics.
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Affiliation(s)
- Qiao-Lian Duan
- School of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210046, Jiangsu Province, P. R. China.,Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Hai-Wei Shi
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Li Tan
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Zhen Liu
- Nanjing Institute for Food and Drug Control, Nanjing, Jiangsu Province 211198, P. R. China
| | - Qing Huang
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Wei Shen
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
| | - Ling Cao
- Jiangsu Institute for Food and Drug Control, Nanjing 210019, Jiangsu Province, P. R. China
| | - Hian Kee Lee
- Department of Chemistry, National University of Singapore, Singapore 117543, Singapore
| | - Sheng Tang
- School of Environmental and Chemical Engineering, Jiangsu University of Science and Technology, Zhenjiang 212003, Jiangsu Province, P. R. China
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12
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Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps. Processes (Basel) 2022. [DOI: 10.3390/pr10040621] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Quality changes of protein and non-protein nitrogen compounds during industrial fishmeal processing of fatty pelagic species (mackerel/herring rest material blend, MHB) and lean fish (whole blue whiting, BW) were studied to identify processing steps that require optimization to allow production of products for human consumption. Samples from protein-rich processing streams throughout the fishmeal production were analyzed for proximate composition, salt soluble protein content (SSP), biogenic amines (BA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and dimethylamine (DMA). Mass flows throughout processing were balanced based on the total mass and proximate composition data. The quality of the final fishmeal products was highly dependent on the fish species being processed, indicating that the processes require optimization towards each raw material. The chemical composition changed in each processing step, resulting in different properties in each stream. Most of the non-protein nitrogen compounds (including BA, TVB-N, TMA, and DMA) followed the liquid streams. However, the concentrate contributed less than 20% to the produced fishmeal quantity. Mixing of this stream into the fishmeal processing again, as currently carried out, should thus be avoided. Furthermore, the cooking, separating, and drying steps should be optimized to improve the water and lipid separation and avoid the formation of undesired nitrogen compounds to produce higher-value products intended for human consumption.
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13
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Huang P, Wang Z, Shi Y, Zhang R, Feng X, Kan J. Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing components. J Food Sci 2022; 87:636-650. [PMID: 35040134 DOI: 10.1111/1750-3841.16023] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 11/21/2021] [Accepted: 12/02/2021] [Indexed: 11/29/2022]
Abstract
Fishy odor in fish products severely influences both eating quality and commercial acceptability, and natural plant extracts, particularly spices, have recently become popular for the removal of fishy odor. This study aimed to explore the potential of rosemary extract for the deodorization of silver carp (Hypophthalmichthys molitrix), as well as to identify the deodorizing components in rosemary extract. Results showed that all of the spice extracts used in this study (ginger, garlic, angelica dahurica, fennel, rosemary, nutmeg, white cardamom, cinnamon, star anise, and bay leaf) significantly reduced the fishy odor value of silver carp, among which rosemary extract was most effective, decreasing the fishy odor value by about 58%. Gas chromatography-mass spectrometry analysis and sensory evaluation showed that the fishy odor value and concentrations of the fishy odor-active compounds were significantly reduced by the application of rosemary extract. However, the lower the total phenolic content of rosemary extract, the poorer the deodorizing effects against silver carp, suggesting that the deodorizing effect was primarily driven by polyphenols. Fourteen phenolic compounds were measured in rosemary extract, and three individual phenolic compounds (rosmarinic acid [RA], carnosic acid [CA], and carnosol [CS]) were chosen for deodorizing experiment. Sensory detection results and changes of contents of volatile showed that these three phenolic compounds are effective at removing the fishy odor. These results suggest that polyphenols are the main deodorizing components, and RA, CA, and CS are the main deodorizing active compounds in rosemary extract. PRACTICAL APPLICATION: The results of this study may provide a new way to determine the deodorizing components of spice extracts. Moreover, it can provide guidance for further research in investigating the deodorizing mechanism of sipce extracts.
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Affiliation(s)
- Pimiao Huang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Zhirong Wang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Yue Shi
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Rui Zhang
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Xiya Feng
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
| | - Jianquan Kan
- College of Food Science, Southwest University, Beibei, Chongqing, People's Republic of China.,Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, People's Republic of China.,Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing, People's Republic of China
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14
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Zhu J, Liu Z, Chen H, Liu H, Bao X, Li C, Chen L, Yu L. Designing and developing biodegradable intelligent package used for monitoring spoilage seafood using aggregation-induced emission indicator. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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15
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Wang YC, Han MF, Jia TP, Hu XR, Zhu HQ, Tong Z, Lin YT, Wang C, Liu DZ, Peng YZ, Wang G, Meng J, Zhai ZX, Zhang Y, Deng JG, Hsi HC. Emissions, measurement, and control of odor in livestock farms: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 776:145735. [PMID: 33640544 DOI: 10.1016/j.scitotenv.2021.145735] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 02/01/2021] [Accepted: 02/05/2021] [Indexed: 06/12/2023]
Abstract
Odor emissions from intensive livestock farms have attracted increased attention due to their adverse impacts on the environment and human health. Nevertheless, a systematic summary regarding the characteristics, sampling detection, and control technology for odor emissions from livestock farms is currently lacking. This paper compares the development of odor standards in different countries and summarizes the odor emission characteristics of livestock farms. Ammonia, the most common odor substance, can reach as high as 4100 ppm in the compost area. Sampling methods for point and area source odor emissions are introduced in this paper, and odor analysis methods are compared. Olfactometers, odorometers, and the triangle odor bag method are usually used to measure odor concentration. Odor control technologies are divided into three categories: physical (activated carbon adsorption, masking, and dilution diffusion), chemical (plant extract spraying, wet scrubbing, combustion, non-thermal plasma, and photocatalytic oxidation), and biological (biofiltration, biotrickling, and bioscrubbing). Each technology is elucidated, and the performance in the removal of different pollutants is summarized. The application scopes, costs, operational stability, and secondary pollution of the technologies are compared. The generation of secondary pollution and long-term operation stability are issues that should be considered in future technological development. Lastly, a case analysis for engineering application is conducted.
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Affiliation(s)
- Yong-Chao Wang
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China
| | - Meng-Fei Han
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China
| | - Ti-Pei Jia
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, Engineering Research Center of Beijing, Beijing University of Technology, Beijing 100124, China
| | - Xu-Rui Hu
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China
| | - Huai-Qun Zhu
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Zhen Tong
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China
| | - Yu-Ting Lin
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China
| | - Can Wang
- School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China; Tianjin Key Lab of Indoor Air Environmental Quality Control, Tianjin 300072, China.
| | - De-Zhao Liu
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Yong-Zhen Peng
- National Engineering Laboratory for Advanced Municipal Wastewater Treatment and Reuse Technology, Engineering Research Center of Beijing, Beijing University of Technology, Beijing 100124, China.
| | - Gen Wang
- State Key Laboratory on Odor Pollution Control, Tianjin Academy of Environmental Sciences, Tianjin 300191, China
| | - Jie Meng
- State Key Laboratory on Odor Pollution Control, Tianjin Academy of Environmental Sciences, Tianjin 300191, China; Tianjin Sinodour Environmental Technology Co., Ltd, Tianjin 300191, China
| | - Zeng-Xiu Zhai
- State Key Laboratory on Odor Pollution Control, Tianjin Academy of Environmental Sciences, Tianjin 300191, China; Tianjin Sinodour Environmental Technology Co., Ltd, Tianjin 300191, China
| | - Yan Zhang
- State Key Laboratory on Odor Pollution Control, Tianjin Academy of Environmental Sciences, Tianjin 300191, China; Tianjin Sinodour Environmental Technology Co., Ltd, Tianjin 300191, China
| | - Ji-Guang Deng
- College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China
| | - Hsing-Cheng Hsi
- Graduate Institute of Environmental Engineering, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei 106, Taiwan
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16
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Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content. Foods 2021; 10:foods10040884. [PMID: 33920688 PMCID: PMC8073558 DOI: 10.3390/foods10040884] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 04/12/2021] [Indexed: 11/21/2022] Open
Abstract
Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment (+D vs. −D) on the odorous content of HMH. This latter included dimethylamine (DMA), trimethylamine (TMA), trimethylamine oxide (TMAO) and the most potent odor-active compounds of HMH. Results showed that pH had a huge impact on the targeted compounds resulting in higher detected concentrations of DMA, TMA and TMAO at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds of HMH (p < 0.05). Moreover, independently of the pH condition, the overnight stirring with or without nitrogen had no impact (p > 0.05). Finally, the deaerator treatment was more effective to remove TMA and DMA at pH 10 than at pH 7 (p < 0.05) while the opposite trend was observed for the most potent odor-active compounds (p < 0.05). Sensory analysis confirmed that the application of pH 10 −N +D and pH 7 −N +D + alkalization pH 10 conditions led to the least odorous products (p < 0.05).
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Affiliation(s)
- Sarah Todeschini
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Véronique Perreault
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Charles Goulet
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Mélanie Bouchard
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Pascal Dubé
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Yvan Boutin
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
| | - Laurent Bazinet
- Department of Food Sciences and Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Correspondence: ; Tel.: +1-418-656-2131 (ext. 407445); Fax: +1-418-656-3353
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17
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Senapati M, Sahu PP. Onsite fish quality monitoring using ultra-sensitive patch electrode capacitive sensor at room temperature. Biosens Bioelectron 2020; 168:112570. [DOI: 10.1016/j.bios.2020.112570] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 08/23/2020] [Accepted: 08/26/2020] [Indexed: 12/20/2022]
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18
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Zhang H, Wu D, Huang Q, Liu Z, Luo X, Xiong S, Yin T. Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp mince. Food Chem 2020; 319:126232. [DOI: 10.1016/j.foodchem.2020.126232] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 12/26/2019] [Accepted: 01/15/2020] [Indexed: 01/15/2023]
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19
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Todeschini S, Perreault V, Goulet C, Bouchard M, Dubé P, Boutin Y, Bazinet L. Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions. MEMBRANES 2020; 10:membranes10060127. [PMID: 32575710 PMCID: PMC7344428 DOI: 10.3390/membranes10060127] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/15/2020] [Accepted: 06/16/2020] [Indexed: 12/25/2022]
Abstract
Herring milt hydrolysate (HMH), like many fish products, presents the drawback to be associated with off-flavors. As odor is an important criterion, an effective deodorization method targeting the volatile compounds responsible for off-flavors needs to be developed. The potential of electrodialysis (ED) to remove the 15 volatile compounds identified, in the first part of this work, for their main contribution to the odor of HMH, as well as trimethylamine, dimethylamine and trimethylamine oxide, was assessed by testing the impact of both hydrolysate pH (4 and 7) and current conditions (no current vs. current applied). The ED performance was compared with that of a deaerator by assessing three hydrolysate pH values (4, 7 and 10). The initial pH of HMH had a huge impact on the targeted compounds, while ED had no effect. The fouling formation, resulting from electrostatic and hydrophobic interactions between HMH constituents and ion-exchange membranes (IEM); the occurrence of water dissociation on IEM interfaces, due to the reaching of the limiting current density; and the presence of water dissociation catalyzers were considered as the major limiting process conditions. The deaerator treatment on hydrolysate at pH 7 and its alkalization until pH 10 led to the best removal of odorant compounds.
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Affiliation(s)
- Sarah Todeschini
- Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Véronique Perreault
- Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
| | - Charles Goulet
- Department of Phytology, Université Laval, Québec, QC G1V 0A6, Canada;
| | - Mélanie Bouchard
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Pascal Dubé
- Investissement Québec-Centre de Recherche Industrielle du Québec (CRIQ, Quebec Investment–Industrial Research Center of Quebec), Québec, QC G1P 4C7, Canada; (M.B.); (P.D.)
| | - Yvan Boutin
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Centre Collégial de Transfert de Technologie en Biotechnologie (TransBIOTech, College Center for Technology Transfer in Biotechnology), Lévis, QC G6V 6Z9, Canada
| | - Laurent Bazinet
- Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada; (S.T.); (V.P.)
- Laboratoire de Transformation Alimentaire et Procédés ElectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec, QC G1V 0A6, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada;
- Correspondence: ; Tel.: +418-656-2131 (ext. 407445); Fax: +418-656-3353
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20
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Combined effect of oxygen-scavenger packaging and UV-C radiation on shelf life of refrigerated tilapia (Oreochromis niloticus) fillets. Sci Rep 2020; 10:4243. [PMID: 32144402 PMCID: PMC7060221 DOI: 10.1038/s41598-020-61293-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 02/19/2020] [Indexed: 11/15/2022] Open
Abstract
This study investigated the physicochemical, instrumental and bacterial parameters of tilapia fillets subjected to oxygen-scavenger packaging, alone or in combination with UV-C radiation at two doses (0.102 and 0.301 J/cm2), stored at 4 ± 1 °C for 23 days. The oxygen scavenger, both UV-C doses, and the oxygen scavenger combined with UV-C, independently of the dose, extended the shelf life in 5, 6 and 7 days, respectively, by decreasing the bacterial growth rate and the formation of degradation compounds (e.g., TVB-N and ammonia). Oxygen-scavenger packaging, alone or in combination with UV-C at 0.102 J/cm2 and 0.301 J/cm2 showed lower amounts of free amino acids (FAA; 34.39, 34.49 and 34.50 mg L-lysine/kg fish tissue, 3.63, 3.57 and 3.61 mg L- ornithine/kg fish tissue, 27.52, 27.63 and 27.67 mg L-arginine/kg fish tissue), biogenic amines (BA; 3.81, 3.87 and 3.89 mg cadaverine/kg fish tissue, 12.88, 12.91 and 12.86 mg putrescine/kg fish tissue, 2.41, 2.44 and 2.47 mg spermidine/kg fish tissue), redness (2.53, 2.55 and 2.59), yellowness (6.65, 6.69 and 6.72), lipid oxidation (1.52, 1.53 and 1.58 mg malondialdehyde/kg fish tissue) and protein oxidation (5.06, 5.11 and 5.18 nmol carbonyls/mg protein), with higher hardness (3273.41, 2652.98 and 2687.57 g) than control (air packaging; 41.97 mg L-lysine/kg fish tissue, 4.83 mg L- ornithine/kg fish tissue, 37.33 mg L-arginine/kg fish tissue, 4.82 mg cadaverine/kg fish tissue, 16.56 mg putrescine/kg fish tissue, 3.21 mg spermidine/kg fish tissue, 4.26 of redness, 8.17 of yellowness, 2.88 mg malondialdehyde/kg fish tissue, 9.44 nmol carbonyls/mg protein and 2092.58 g of hardness), respectively, on day 13 of storage when the control fillets were unfit for consumption (7 log CFU/g) (p < 0.05). However, in the same day of storage, both UV-C doses had similar values for BA (p > 0.05), higher amounts of FAA (44.28 and 44.13 mg L-lysine/kg fish tissue, 5.16 and 5.12 mg L- ornithine/kg fish tissue, 40.20 and 40.28 mg L-arginine/kg fish tissue), redness (4.86 and 5.33), yellowness (9.32 and 10.01), lipid oxidation (3.09 and 3.52 mg malondialdehyde/kg fish tissue) and protein oxidation (10.27 and 11.93 nmol carbonyls/mg protein), as well as lower hardness (1877.54 and 1767.39 g), respectively, than control fillets (p < 0.05). The combined preservation methods were the most effective in extending the shelf life and prolonging the physicochemical quality of the refrigerated tilapia fillets and the O2 scavenger proved to be a potential alternative to prevent the negative changes induced by both UV-C doses.
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21
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Yin X, Gibbons H, Rundle M, Frost G, McNulty BA, Nugent AP, Walton J, Flynn A, Brennan L. The Relationship between Fish Intake and Urinary Trimethylamine-N-Oxide. Mol Nutr Food Res 2020; 64:e1900799. [PMID: 31863680 DOI: 10.1002/mnfr.201900799] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 12/05/2019] [Indexed: 12/14/2022]
Abstract
SCOPE Fish intake is reported to be associated with certain health benefits; however, accurate assessment of fish intake is still problematic. The objective of this study is to identify fish intake biomarkers and examine relationships with health parameters in a free-living population. METHODS AND RESULTS In the NutriTech study, ten participants randomized into the fish group consume increasing quantities of fish for 3 days per week for 3 weeks. Urine is analyzed by NMR spectroscopy. Trimethylamine-N-oxide (TMAO), dimethylamine, and dimethyl sulfone are identified and display significant dose-response with intake (p < 0.05). Fish consumption yields a greater increase in urinary TMAO compared to red meat. Biomarker-derived fish intake is calculated in the National Adult Nutrition Survey cross-sectional study. However, the correlation between fish intake and TMAO (r = 0.148, p < 0.01) and that between fish intake and calculated fish intake (r = 0.142, p < 0.01) are poor. In addition, TMAO shows significantly positive correlation with serum insulin and insulin resistance in males and the relationship is more pronounced for males with high dietary fat intake. CONCLUSION Urinary TMAO displays a strong dose-response relationship with fish intake; however, use of TMAO alone is insufficient to determine fish intake in a free-living population.
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Affiliation(s)
- Xiaofei Yin
- UCD School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Helena Gibbons
- UCD School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Milena Rundle
- Faculty of Medicine, Department of Medicine, Imperial College London, London, UK
| | - Gary Frost
- Faculty of Medicine, Department of Medicine, Imperial College London, London, UK
| | - Breige A McNulty
- UCD School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - Anne P Nugent
- UCD School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.,Institute for Global Food Security, School of Biological Sciences, Queens University Belfast, Northern Ireland
| | - Janette Walton
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.,Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Albert Flynn
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Lorraine Brennan
- UCD School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland
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22
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Sovizi MR, Mirzakhani S. A chemiresistor sensor modified with lanthanum oxide nanoparticles as a highly sensitive and selective sensor for dimethylamine at room temperature. NEW J CHEM 2020. [DOI: 10.1039/c9nj06329c] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
An interdigitated microelectrode coated with La2O3 metal oxide for the detection of dimethylamine gas has high stability in response, fast response, low recovery time, low energy consumption and low manufacturing cost.
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Affiliation(s)
- Mohammad Reza Sovizi
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
| | - Somayeh Mirzakhani
- Faculty of Chemistry and Chemical Engineering
- Maleke Ashtar University of Technology
- Iran
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23
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Systematic evaluation of the physicochemical properties and the volatile flavors of yak meat during chilled and controlled freezing-point storage. Journal of Food Science and Technology 2019; 57:1351-1361. [PMID: 32180631 DOI: 10.1007/s13197-019-04169-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/28/2019] [Accepted: 11/08/2019] [Indexed: 01/09/2023]
Abstract
In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 °C) and controlled freezing-point (- 2 °C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of storage at 0 °C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2 °C, the TVB-N did not exceed 15 mg/100 g until 24 days. Compared with storage at 0 °C, the samples stored at - 2 °C had a slower rate of increase in TVB-N, pH, and peroxide values. The changes in volatile compounds in yak meat during storage at - 2 °C and 0 °C for 24 days were investigated using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). The correlations between the changes in the volatile compound contents and meat quality deterioration revealed significant negative correlations (r min = 0.902, p < 0.05) between some aldehyde flavor components (nonanal, heptanal, benzaldehyde, decanal, and myristal) and TVB-N in the samples stored at controlled freezing-point and chilled temperatures. The decreases in nonanal, benzaldehyde, and myristal contents in yak meat followed zero order reaction kinetics. This result indicated, because of the highly selective and sensitive colorimetric detection method, that volatile compounds can effectively predict the decay in quality of yak meat stored at low temperature in advance. Thus, based on physicochemical and volatile flavor analyses, a new method is proposed to investigate the storage and preservation of yak meat.
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24
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Ahmad W, Mohammed GI, Al-Eryani DA, Saigl ZM, Alyoubi AO, Alwael H, Bashammakh AS, O'Sullivan CK, El-Shahawi MS. Biogenic Amines Formation Mechanism and Determination Strategies: Future Challenges and Limitations. Crit Rev Anal Chem 2019; 50:485-500. [PMID: 31486337 DOI: 10.1080/10408347.2019.1657793] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
The evolution in foodstuff-monitoring processes has increased the number of studies on biogenic amines (BAs), in recent years. This trend with future perspective needs to be assembled to address the associated health risks. Thus, this study aims to cover three main aspects of BAs: (i) occurrence, physiology, and toxicological effects, most probable formation mechanisms and factors controlling their growth; (ii) recent advances, strategies for determination, preconcentration steps, model technique, and nature of the matrix; and (iii) milestone, limitations with existing methodologies, future trends, and detailed expected developments for clinical use and on-site ultra-trace determination. The core of the ongoing review will discuss recent trends in pre-concentration toward miniaturization, automation, and possible coupling with electrochemical techniques, surface-enhanced Raman scattering, spectrofluorimetry, and lateral flow protocols to be exploited for the development of rapid, facile, and sensitive on-site determination strategies for BAs.
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Affiliation(s)
- Waqas Ahmad
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - G I Mohammed
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia.,Department of Chemistry, Faculty of Applied Sciences, Umm Al Qura University, Makka, Saudi Arabia
| | - D A Al-Eryani
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Z M Saigl
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A O Alyoubi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - H Alwael
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A S Bashammakh
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - C K O'Sullivan
- Nanobiotechnology & Bioanalysis Group, Department d Enginyeria Quimica, Universitat i Virgili, Tarragona, Spain
| | - M S El-Shahawi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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25
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Douny C, Benmedjadi S, Brose F, Afé OHI, Igout A, Hounhouigan DJ, Anihouvi VB, Scippo ML. Development of an Analytical Method for the Simultaneous Measurement of 10 Biogenic Amines in Meat: Application to Beninese Grilled Pork Samples. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01587-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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26
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Rapid and Nondestructive Quantification of Trimethylamine by FT-NIR Coupled with Chemometric Techniques. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01537-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Winter M, Bretschneider T, Thamm S, Kleiner C, Grabowski D, Chandler S, Ries R, Kley JT, Fowler D, Bartlett C, Binetti R, Broadwater J, Luippold AH, Bischoff D, Büttner FH. Chemical Derivatization Enables MALDI-TOF-Based High-Throughput Screening for Microbial Trimethylamine (TMA)-Lyase Inhibitors. SLAS DISCOVERY 2019; 24:766-777. [PMID: 31059309 DOI: 10.1177/2472555219838216] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Microbial-dependent trimethylamine (TMA) generation from dietary precursors such as choline was recently linked to cardiovascular diseases (CVDs) as well as chronic kidney disease (CKD). Inhibition of TMA-generating enzymes in gut bacteria would be an innovative approach to treat these diseases. The potential to accurately quantify secreted TMA levels highlights the capacity of mass spectrometry (MS) for tracking microbial TMA-lyase activity. However, high-throughput screening (HTS) by conventional MS instrumentation is hampered by limited sample throughput. Recent advancement in liquid handling and instrumentation of matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) MS provides an HTS-compatible MS technology. The deciphering of enzymatic reactions using this label-free readout has been successfully applied but has thus far been limited to peptide/protein-centric activity assays. Here, we demonstrate the versatile applicability of MALDI-TOF by tracking a small molecule within a highly complex sample background. The key to success for this concept was chemical derivatization of the target molecule enabling quantitative assessment of microbial TMA formation. Further, its potential was demonstrated in a side-by-side comparison to RapidFire-MS in a primary screen and subsequent dose-response experiments. Overall, the established assay enables the screening for microbial TMA-lyase inhibitors and serves as a proof of concept for the applicability of MALDI-TOF for demanding assay concepts per se.
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Affiliation(s)
- Martin Winter
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Tom Bretschneider
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Sven Thamm
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Carola Kleiner
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Daniel Grabowski
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Sarah Chandler
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Robert Ries
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Jörg T Kley
- 2 Medicinal Chemistry, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Danielle Fowler
- 3 Cardiometabolic Diseases Research, Boehringer Ingelheim Pharmaceuticals, Ridgefield, CT, USA
| | - Christina Bartlett
- 3 Cardiometabolic Diseases Research, Boehringer Ingelheim Pharmaceuticals, Ridgefield, CT, USA
| | - Ralph Binetti
- 4 Cancer Immunology & Immune Modulation, Boehringer Ingelheim Pharmaceuticals, Ridgefield, CT, USA
| | - John Broadwater
- 3 Cardiometabolic Diseases Research, Boehringer Ingelheim Pharmaceuticals, Ridgefield, CT, USA
| | - Andreas H Luippold
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Daniel Bischoff
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
| | - Frank H Büttner
- 1 Drug Discovery Sciences, Boehringer Ingelheim Pharma GmbH & Co. KG, Biberach an der Riß, Germany
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28
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Esposito G, Sciuto S, Acutis PL. Quantification of TMA in fishery products by direct sample analysis with high resolution mass spectrometry. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Fiorino GM, Losito I, De Angelis E, Logrieco AF, Monaci L. Direct analysis in real time coupled to high resolution mass spectrometry as a rapid tool to assess salmon (Salmo salar) freshness. JOURNAL OF MASS SPECTROMETRY : JMS 2018; 53:781-791. [PMID: 29972889 DOI: 10.1002/jms.4260] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 06/19/2018] [Accepted: 06/21/2018] [Indexed: 05/23/2023]
Abstract
Direct analysis in real time-high resolution mass spectrometry (DART-HRMS) was applied to the detection of lipid species in the lipid extracts of farmed salmon samples collected from a local retailer and analyzed right after the purchase and after storage for 4 and 6 days under refrigerated conditions. The recognition of type and composition of lipids detected in DART-HRMS spectra was performed by using the relevant accurate m/z data (accuracy better than 5 ppm) as input for a search on the LipidMaps database. As a result, several fatty acids (FA), either saturated or mono-/poly-unsaturated, and triacylglycerols (TAG) were recognized in the three types of samples from the corresponding negative and positive ion DART-HRMS spectra, respectively. Following, spectral intensities were exploited to monitor the evolution of selected FA and TAG during the refrigeration of salmon meat. In particular, after 4 days of refrigeration, a statistically significant increase was recorded for FA with side chain compositions 18:2, 18:1, 20:5, and 22:6 despite a significant decrease found for TAG with overall side chain compositions 50:4, 52:5, 52:4, and 52:3 after the same time. These evolutions were consistent with a general model already proposed for the effect of low temperature treatments on seafood, implying the action of endogenous lipases, with consequent increase of the free FA amount and decrease in glycerophospholipids and triglycerides contents. The described results indicate DART-HRMS as a promising MS-based rapid tool for the assessment of fish, or other seafood, freshness.
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Affiliation(s)
- Giuseppina M Fiorino
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Ilario Losito
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
- Department of Chemistry and SMART Inter-department Research Center, University of Bari "Aldo Moro", Via E. Orabona 4, 70126, Bari, Italy
| | - Elisabetta De Angelis
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
| | - Linda Monaci
- Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Amendola 122/O, 70126, Bari, Italy
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30
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Wang Y, Hua L, Jiang J, Xie Y, Hou K, Li Q, Wu C, Li H. High-pressure photon ionization time-of-flight mass spectrometry combined with dynamic purge-injection for rapid analysis of volatile metabolites in urine. Anal Chim Acta 2018; 1008:74-81. [PMID: 29420946 DOI: 10.1016/j.aca.2018.01.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2017] [Revised: 01/08/2018] [Accepted: 01/09/2018] [Indexed: 12/11/2022]
Abstract
Small molecule metabolites are widely used as biomarkers in the research field of metabolomics for disease diagnosis and exposure assessment. As a readily available biofluid containing plenty of volatile organic metabolites (VOMs), urine is ideal for non-invasive metabolomic analysis; however, there is still lack of rapid analysis method for VOMs in urine. Here we report a kind of rapid method for urine analysis by employing high-pressure photon ionization time-of-flight mass spectrometry (HPPI-TOFMS) combined with dynamic purge-injection. Various types of metabolites, such as ketones, alcohols, acids, sulfides, pyrroles and amines were detected directly by simple acidification or alkalization of urines. It is noteworthy that nitrogen-containing compounds, especially polar amines, could be ultrasensitively measured without any derivatization. The analytical capability of the direct HPPI-MS technique was demonstrated by analyzing five valuable metabolites, i.e., toluene, 2,5-dimethylpyrrole, trimethlyamine, styrene, and p-xylene, which exhibited relatively low limits of detection, wide linear range and satisfactory repeatability. Being highly sensitive and humidity-friendly, the whole analytical procedure is easily operated in less than 6 min. Interestingly, a new biomarker 2,5-dimethylpyrrole was exclusively found in the smoker's urine sample besides toluene. The work presents a novel tool for rapid nontarget disease biomarkers screening or target monitoring of specific compounds through the investigation of volatile metabolites in urine.
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Affiliation(s)
- Yan Wang
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China; University of Chinese Academy of Sciences, 19 Yuquan Road, Beijing 100039, People's Republic of China
| | - Lei Hua
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Jichun Jiang
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Yuanyuan Xie
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Keyong Hou
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China
| | - Qingyun Li
- Department of Instrumentation and Electrical Engineering, Jilin University, Jilin 130021, People's Republic of China
| | - Chenxin Wu
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China; University of Chinese Academy of Sciences, 19 Yuquan Road, Beijing 100039, People's Republic of China
| | - Haiyang Li
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, 457 Zhongshan Road, Dalian 116023, People's Republic of China.
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31
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Monteiro MLG, Mársico ET, Mano SB, da Silveira Alvares T, Rosenthal A, Lemos M, Ferrari E, Lázaro CA, Conte-Junior CA. Combined effect of high hydrostatic pressure and ultraviolet radiation on quality parameters of refrigerated vacuum-packed tilapia (Oreochromis niloticus) fillets. Sci Rep 2018; 8:9524. [PMID: 29934566 PMCID: PMC6015073 DOI: 10.1038/s41598-018-27861-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Accepted: 06/12/2018] [Indexed: 11/09/2022] Open
Abstract
This study investigated the effects of high hydrostatic pressure (HHP) and ultraviolet radiation (UV-C), individually and combined, on the physical, chemical and bacterial parameters of Nile tilapia (Oreochromis niloticus) fillets stored at 4 °C for 14 days. Tilapia fillets were divided into four groups: control (untreated samples), UV-C, HHP, and UV-C combined with HHP (UV-C+HHP); UV-C was applied at dose of 0.103 ± 0.002 J/cm2, and HHP at a pressure of 220 MPa for 10 min at 25 °C. All samples were analyzed for total aerobic mesophilic count (TAMC), total aerobic psychrotrophic count (TAPC), Enterobacteriaceae count, pH, lipid oxidation, total volatile basic nitrogen (TVB-N), ammonia (NH3), and biogenic amines. Although UV-C accelerated (P ≤ 0.05) the formation of cadaverine, both UV-C and HHP, alone or together, retarded bacterial growth and delayed the increase (P ≤ 0.05) in pH, TVB-N, NH3 and biogenic amines during refrigerated storage, extending the shelf life of refrigerated tilapia fillets at least 2.5 times considering the TAMC counts. Lipid oxidation was unaffected (P > 0.05) by UV-C radiation, and decreased (P ≤ 0.05) by HHP and UV-C+HHP. HHP alone or combined with UV-C showed higher potential benefits for tilapia fillets preservation considering the positive influence on cadaverine levels and lipid oxidation.
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Affiliation(s)
- Maria Lúcia Guerra Monteiro
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil.,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Sérgio Borges Mano
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | | | | | - Mosar Lemos
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Elisa Ferrari
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil
| | - Cesar Aquiles Lázaro
- Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos, 03-5137, Lima, Peru
| | - Carlos Adam Conte-Junior
- Department of Food Technology, Universidade Federal Fluminense, 24230-340, Rio de Janeiro, Brazil. .,Chemistry Institute, Universidade Federal do Rio de Janeiro, 21941-909, Rio de Janeiro, Brazil. .,National Institute of Health Quality Control, Fundação Oswaldo Cruz, 21040-900, Rio de Janeiro, Brazil.
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32
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Generic gas chromatography-flame ionization detection method for quantitation of volatile amines in pharmaceutical drugs and synthetic intermediates. J Chromatogr A 2017; 1518:70-77. [DOI: 10.1016/j.chroma.2017.08.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2017] [Revised: 08/16/2017] [Accepted: 08/17/2017] [Indexed: 12/24/2022]
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33
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Chang LY, Chuang MY, Zan HW, Meng HF, Lu CJ, Yeh PH, Chen JN. One-Minute Fish Freshness Evaluation by Testing the Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System. ACS Sens 2017; 2:531-539. [PMID: 28723177 DOI: 10.1021/acssensors.6b00829] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
In this work, we successfully demonstrate a fast method to determine the fish freshness by using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile amine gas from the raw fish meat. When traditional titration method takes 4 h and complicated steps to test the total volatile basic nitrogen (TVB-N) as a worldwide standard for fish freshness, our sensor takes 1 min to deliver an electrical sensing response that is highly correlated with the TVB-N value. When detecting a fresh fish with a TVB-N as 18 mg/100 g, the sensor delivers an effective ammonia concentration as 100 ppb. For TVB-N as 28-35 mg/100 g, a well-accepted freshness limit, the effective ammonia concentration is as 200-300 ppb. The ppb-regime sensitivity of the sensor and the humidity control in the sensing system are the keys to realizing fast and accurate detection. It is expected that the results in this report enable the development of on-site freshness detection and real-time monitoring in a fish factory.
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Affiliation(s)
| | | | | | | | - Chia-Jung Lu
- Department
of Chemistry, National Taiwan Normal University, 162, Heping East Rd., Section 1, 106 Taipei, Taiwan
| | - Ping-Hung Yeh
- Department
of Physics, Tamkang University, 151, Yingzhuan Rd., Tamsui District, 25137 New Taipei
City, Taiwan
| | - Jian-Nan Chen
- Institute
of Electronics Engineering, National Tsing Hua University, 101,
Kuang-Fu Rd., Section 2, 300 Hsinchu, Taiwan
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34
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Majedi SM, Lee HK. Combined dispersive solid-phase extraction-dispersive liquid–liquid microextraction-derivatization for gas chromatography–mass spectrometric determination of aliphatic amines on atmospheric fine particles. J Chromatogr A 2017; 1486:86-95. [DOI: 10.1016/j.chroma.2016.06.079] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 06/24/2016] [Accepted: 06/27/2016] [Indexed: 01/24/2023]
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35
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Viidanoja J. Quantification of short chain amines in aqueous matrices using liquid chromatography electrospray ionization tandem mass spectrometry. J Chromatogr A 2016; 1480:106-111. [PMID: 27993393 DOI: 10.1016/j.chroma.2016.12.037] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2016] [Revised: 12/12/2016] [Accepted: 12/14/2016] [Indexed: 11/24/2022]
Abstract
A new liquid chromatography-electrospray ionization-tandem Mass Spectrometry (LC-ESI-MS/MS) method was developed for the determination of more than 20 C1-C6 alkyl and alkanolamines in aqueous matrices. The method employs Hydrophilic Interaction Liquid Chromatography Multiple Reaction Monitoring (HILIC-MRM) with a ZIC-pHILIC column and four stable isotope labeled amines as internal standards for signal normalization and quantification of the amines. The method was validated using a refinery process water sample that was obtained from a cooling cycle of crude oil distillation. The averaged within run precision, between run precision and accuracy were generally within 2-10%, 1-9% and 80-120%, respectively, depending on the analyte and concentration level. Selected aqueous process samples were analyzed with the method.
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Affiliation(s)
- Jyrki Viidanoja
- Technology Centre, Neste Corporation, P.O. Box 310, FI-06101 Porvoo, Finland.
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