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Liu J, Zhao H, Chang X, Li X, Zhang Y, Zhu B, Wang X. Investigation of aroma characteristics of seven Chinese commercial sunflower seed oils using a combination of descriptive Analysis, GC-quadrupole-MS, and GC-Orbitrap-MS. Food Chem X 2023; 18:100690. [PMID: 37179977 PMCID: PMC10172861 DOI: 10.1016/j.fochx.2023.100690] [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: 12/21/2022] [Revised: 04/17/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
The aroma characteristics of seven commercial Chinese sunflower seed oils were investigated in this study using descriptive analysis, headspace solid-phase microextraction coupled with GC-quadrupole-MS (LRMS, low-resolution mass spectrometry), and GC-Orbitrap-MS (HRMS, high-resolution mass spectrometry). GC-Orbitrap-MS quantified 96 compounds, including 18 alcohols, 12 esters, 7 ketones, 20 terpenoids, 11 pyrazines, 6 aldehydes, 6 furans, 6 benzene ring-containing compounds, 3 sulfides, 2 alkanes, and 5 nitrogen-containing compounds. Moreover, 22 compounds including 5 acids, 1 amide, and 16 aldehydes were quantified using GC-Quadrupole-MS. To our knowledge, 23 volatile compounds were reported for the first time in sunflower seed oil. All the seven samples were found to have a 'roasted sunflower seeds' note, 'sunflower seeds aroma' note and 'burnt aroma' note and only five of them had 'fried instant noodles' note, three had 'sweet' note and two had 'puffed food' note. Partial least squares regression was used to screen the candidate key volatiles that caused the aroma differences among these seven samples. It was observed that 'roasted sunflower seeds' note was positively correlated with 1-octen-3-ol, n-heptadehyde and dimethyl sulfone, whereas the 'fried instant noodles' and 'puffed food' demonstrated a positive correlation with pentanal, 3-methylbutanal, hexanal, (E)-2-hexenal and 2-pentylfuran. Our findings provide information to the producers and developers for quality control and improvement of sunflower seed oil.
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Affiliation(s)
- Jiani Liu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Huimin Zhao
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
| | - Xiaomin Chang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Xiaolong Li
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
| | - Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
- Corresponding author at: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China (B. Zhu).
| | - Xiangyu Wang
- COFCO Nutrition and Health Research Institute, Beijing 102209, China
- Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
- Beijing Engineering Laboratory of Geriatric Nutrition Food Research, Beijing 102209, China
- Corresponding author at: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China (B. Zhu).
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2
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Liu L, Huang P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, Zhao Y. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Sci Nutr 2022; 10:342-353. [PMID: 35154672 PMCID: PMC8825730 DOI: 10.1002/fsn3.2472] [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: 03/08/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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Affiliation(s)
- Li Liu
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Pan Huang
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Wei Xie
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., LtdChina
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd.LianyungangChina
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | | | - Ruichang Gao
- School of Food and BioengineeringJiangsu UniversityZhenjiangChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
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3
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Ai X, Zhang Y, Zhang Z. Highly sensitive trace oxygen sensing based on far-ultraviolet absorption spectroscopy. Analyst 2022; 147:4365-4370. [DOI: 10.1039/d2an00865c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High-sensitivity trace oxygen sensing was achieved by far-ultraviolet absorption spectroscopy on the maximum optical path (L1) of the measurement system, with a detection limit as low as 12 ppm.
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Affiliation(s)
- Xinyu Ai
- School of Physics, Harbin Institute of Technology, Harbin 150001, China
| | - Yungang Zhang
- School of Electrical Engineering, Yanshan University, Qinhuangdao 066004, China
| | - Zhiguo Zhang
- School of Physics, Harbin Institute of Technology, Harbin 150001, China
- School of Instrument Science and Engineering, Harbin Institute of Technology, Harbin 150001, China
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4
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He J, Evans G, Byer G, Taylor G, Clarkson P, Yell V. Improving oil stability in deep‐fried snack production: A case study. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15119] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jibin He
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
| | - Garry Evans
- School of Health and Life Sciences Teesside University Middlesbrough UK
| | | | - Gillian Taylor
- School of Health and Life Sciences Teesside University Middlesbrough UK
- National Horizons CentreTeesside University Darlington UK
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5
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Wei CY, Zhu D, Nyström L. Improving wholegrain product quality by selecting lipid-stable wheat varieties. Food Chem 2020; 345:128683. [PMID: 33310560 DOI: 10.1016/j.foodchem.2020.128683] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 11/03/2020] [Accepted: 11/16/2020] [Indexed: 10/22/2022]
Abstract
Lipid oxidation is one of the major quality issues of wholegrain wheat flour and products, despite their rich endogenous antioxidants. Diverse wheat germplasm resources are available for industrial production and breeding selection. Therefore, to improve the stability qualities of wholegrain, it is important to study lipid stability of wheat varieties, together with their endogenous antioxidant contents. In this study, 65 wheat varieties were evaluated for their oxidative stabilities under accelerated conditions. Primary and secondary oxidation products, radical scavenging activities, and tocol contents were analyzed to obtain a comprehensive understanding of lipid oxidation in wholegrain flour. The results showed significant diversity of lipid stability in the wheat varieties, with a 30-fold difference in hexanal content after 19 weeks of storage. Varieties, such as 'Velocity' and 'Arina', with high stability and high antioxidant contents, are potentially better suited for stable wholegrain products. The findings will benefit consumers with better quality wholegrain products.
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Affiliation(s)
- Chun Yue Wei
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
| | - Dan Zhu
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
| | - Laura Nyström
- Laboratory of Food Biochemistry, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, CH-8092 Zurich, Switzerland.
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6
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Xiao F, Xu T, Lu B, Liu R. Guidelines for antioxidant assays for food components. FOOD FRONTIERS 2020. [DOI: 10.1002/fft2.10] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Affiliation(s)
- Fan Xiao
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Tao Xu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National Engineering Laboratory of Intelligent Food Technology and Equipment Key Laboratory for Agro‐Products Postharvest Handling of Ministry of Agriculture and Rural Affairs Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang University Hangzhou China
- Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Ruihai Liu
- Department of Food Science Cornell University Ithaca New York
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Ungurianu A, Șeremet O, Grădinaru D, Ionescu-Tîrgoviște C, Margină D, Dănciulescu Miulescu R. Spectrophotometric versus spectrofluorometric assessment in the study of the relationships between lipid peroxidation and metabolic dysregulation. Chem Biol Drug Des 2019; 93:1026-1035. [PMID: 30701670 DOI: 10.1111/cbdd.13474] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 12/10/2018] [Accepted: 12/27/2018] [Indexed: 12/17/2022]
Abstract
Reactive oxygen species are crucial to normal cell function, but are also part of the pathogenesis of multiple modern maladies. As such, sensitive, fast, and reliable methods of appreciating redox status are needed. We aimed to optimize the Amplex Red (AR) and ferric-xylenol orange (FOX) methods using human serum samples, rat tissue homogenates, and mitochondrial preparations. For AR, we intended to reduce probe concentration, maintaining method sensitivity, as well as extending its use from isolated lipoproteins samples, and readjust it for a high-throughput application. Also, we evaluated the usefulness of a modified xylenol orange-based spectrophotometric protocol, comparing and contrasting these methods in terms of clinical relevance and suitability for their further use in assessing redox status of various biological samples in different pathological conditions. Our results show that these optimized protocols are suitable for complex in vivo studies, as they require low quantities of sample and reagents, and are sensitive, rapid, and economical, with the option of adapting them for high-throughput analysis. For a better assessment of oxidative status of serum-derived samples, the two methods can be used concurrently, while for tissue-derived ones, either can be employed for the measurement of a global redox status.
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Affiliation(s)
- Anca Ungurianu
- Faculty of Pharmacy, Department of Biochemistry, "Carol Davila" University of Medicine and Pharmacy, Bucharest, Romania
| | - Oana Șeremet
- Faculty of Pharmacy, Department of Pharmacology, "Carol Davila" University of Medicine and Pharmacy, Bucharest, Romania
| | - Daniela Grădinaru
- Faculty of Pharmacy, Department of Biochemistry, "Carol Davila" University of Medicine and Pharmacy, Bucharest, Romania
| | | | - Denisa Margină
- Faculty of Pharmacy, Department of Biochemistry, "Carol Davila" University of Medicine and Pharmacy, Bucharest, Romania
| | - Rucsandra Dănciulescu Miulescu
- "N. Paulescu" National Institute of Diabetes, Nutrition and Metabolic Diseases Bucharest, Bucharest, Romania.,Faculty of Dentistry, Department of Endocrinology, "Carol Davila" University of Medicine and Pharmacy, Bucharest, Romania
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8
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Agarwal D, Mui L, Aldridge E, Mottram R, McKinney J, Fisk ID. The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps. Food Funct 2018; 9:4730-4741. [PMID: 30095140 PMCID: PMC6148464 DOI: 10.1039/c8fo00817e] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Accepted: 07/04/2018] [Indexed: 11/21/2022]
Abstract
The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory attributes of cheese & onion seasoned potato crisps. Markers of lipid oxidation and flavour volatile compounds were evaluated in sliced, unwashed, batch fried potato crisps during accelerated storage at 45 °C for 10 weeks. Volatile flavour compounds were evaluated by headspace gas analysis using solid phase microextraction (SPME) GC-MS and correlated with sensory perception. Gas flushing significantly increases the shelf life of both unsalted and cheese & onion seasoned potato crisps in terms of the stability of volatile compounds and sensory perception. Further to this, the addition of the cheese & onion seasoning increased the shelf life of the base potato crisp; this is proposed to be explained by the antioxidant properties of milk proteins in the seasoning. Sensory evaluation indicated that the key negative sensory attributes reported were rancidity and stale attributes, which were correlated to the progression of lipid oxidation and loss of flavour over storage time irrespective of the packaging environment (with/without gas flushing).
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Affiliation(s)
- Deepa Agarwal
- School of Bioscience
, University of Nottingham
,
Sutton Bonington
, Loughborough
, LE12 5RD
, UK
.
- Pipers Crisps Ltd
,
Pegasus Road
, Elsham Wold
, Brigg
, Lincolnshire
DN20 0SQ
, UK
| | - Lim Mui
- School of Bioscience
, University of Nottingham
,
Sutton Bonington
, Loughborough
, LE12 5RD
, UK
.
| | - Emma Aldridge
- Pipers Crisps Ltd
,
Pegasus Road
, Elsham Wold
, Brigg
, Lincolnshire
DN20 0SQ
, UK
| | - Richard Mottram
- Pipers Crisps Ltd
,
Pegasus Road
, Elsham Wold
, Brigg
, Lincolnshire
DN20 0SQ
, UK
| | - James McKinney
- Pipers Crisps Ltd
,
Pegasus Road
, Elsham Wold
, Brigg
, Lincolnshire
DN20 0SQ
, UK
| | - Ian D. Fisk
- School of Bioscience
, University of Nottingham
,
Sutton Bonington
, Loughborough
, LE12 5RD
, UK
.
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9
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Stability and Safety Assessment of Phosphorescent Oxygen Sensors for Use in Food Packaging Applications. CHEMOSENSORS 2018. [DOI: 10.3390/chemosensors6030038] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Five types of new solid-state oxygen sensors, four based on microporous polypropylene fabric materials and one on polyphenylene sulphide films impregnated with phosphorescent platinum(II)-benzoporphyrin dye, were tested for their stability and safety in food packaging applications. All these sensors exhibit useful optical signals (phosphorescence lifetime readout) and working characteristics and are simpler and cheaper to produce and integrate into standard packaging materials than existing commercial sensors. When exposed to a panel of standard food simulants and upon direct contact with raw beef and chicken meat and cheddar cheese samples packaged under modified atmosphere, the sensors based on ungrafted polypropylene fabric, impregnated with PtBP dye by the swelling method, outperformed the other sensors. The sensors are also stable upon storage under normal atmospheric conditions for at least 12 months, without any significant changes in calibration.
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10
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Process standardization and storability of calcium fortified potato chips through vacuum impregnation. Journal of Food Science and Technology 2018; 55:3221-3231. [PMID: 30065433 DOI: 10.1007/s13197-018-3254-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/25/2018] [Accepted: 05/28/2018] [Indexed: 10/28/2022]
Abstract
Processed potato products such as potato chips are widely consumed among vulnerable (children and teenager), therefore can be used as an ideal carrier for targeted nutrient's delivery i.e. macronutrient calcium. The present study was carried out to standardize the process for development of calcium fortified potato chips through vacuum impregnation technique and to explore the acceptability of developed product through storage study of 3 months period at ambient storage conditions (~ 250 °C, 51% RH) in LDPE (low density polyethylene) packaging. Fortification of potato chips was done at 15 mm Hg vacuum pressure with GRAS fortificant of calcium (calcium chloride, E509) using different combinations of blanching time, vacuum time, and restoration time as per Box-Behnken design of response surface methodology. optimization was done on the basis of fortified calcium content as well as hardness of the end product. Results showed optimized process conditions (calcium chloride at 1.05% level, blanching for 1.69 min, vacuum exposure for 14.99 min, and rest time of 15.80 min) can fortify potato chips at 700 mg/100 g of calcium level with acceptable sensory attributes. The standardized product was also evaluated for its structural attributes through surface electron microscopy, flavor (umami) compounds along with shelf life. The developed fortified product has 4.5 and 7.1 times higher calcium content than its control and commercial counterparts respectively. Storage studies parameters (FFA value, PV value, sensory attributes and non enzymatic browning) showed that the fortified potato chips were acceptable up to 60 days of storage at ambient condition. Thus, calcium fortification through vacuum impregnation technique for a widely acceptable potato based snacks can be helpful in changing the perception of consumers for potato based snacks from the category of 'Junk food to Healthy food'.
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