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Yuan S, Wu F, Yang X, Min W, He Z, Wu C, Liu X, Wang P. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil. Food Chem 2024; 461:140888. [PMID: 39173263 DOI: 10.1016/j.foodchem.2024.140888] [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: 04/01/2024] [Revised: 07/15/2024] [Accepted: 08/13/2024] [Indexed: 08/24/2024]
Abstract
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.
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Affiliation(s)
- Suikang Yuan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Fenghua Wu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xuan Yang
- Lishui Institute of Agriculture and Forestry Sciences, Lishui 323400, PR China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Zhehua He
- Hangzhou Qiandao Lake Yaoji lndustrial Co., Ltd., Hangzhou 311700, PR China
| | - Changling Wu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xingquan Liu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China.
| | - Peng Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China.
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2
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Wei S, Wei L, Xie B, Li J, Lyu J, Wang S, Khan MA, Xiao X, Yu J. Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC-MS combined with E-nose analyzed by chemometrics. Food Chem 2024; 457:140128. [PMID: 38959682 DOI: 10.1016/j.foodchem.2024.140128] [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: 10/23/2023] [Revised: 05/22/2024] [Accepted: 06/13/2024] [Indexed: 07/05/2024]
Abstract
Headspace-solid phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and electronic nose (E-nose) technologies were implemented to characterize the volatile profile of aerial part from 40 coriander varieties. A total of 207 volatile compounds were identified and quantified, including aldehydes, alcohols, terpenes, hydrocarbons, esters, ketones, acids, furans, phenols and others. E-nose results showed that W5S and W2W were representative sensors responding to coriander odor. Among all varieties, the number (21-30 species) and content (449.94-1050.55 μg/g) of aldehydes were the highest, and the most abundant analytes were (Z)-9-hexadecenal or (E)-2-tetratecenal, which accounted for approximately one-third of the total content. In addition, 37 components were determined the characteristic constituents with odor activity values (OAVs) ≥ 1, mainly presenting citrusy, fatty, soapy and floral smells. Hierarchical cluster analysis (HCA) and principal component analysis (PCA) could effectively distinguish different varieties. This study provided a crucial theoretical basis for flavor evaluation and quality improvement of coriander germplasm resources.
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Affiliation(s)
- Shouhui Wei
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; Spice Crops Research Institute, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, PR China
| | - Lijuan Wei
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; Spice Crops Research Institute, College of Horticulture and Gardening, Yangtze University, Jingzhou 434025, PR China
| | - Bojie Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Ju Li
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Shuya Wang
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China
| | - Muhammad Azam Khan
- Department of Horticulture, PMAS-ARID Agriculture University, Rawalpindi, Pakistan
| | - Xuemei Xiao
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China.
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou 730070, PR China; State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou 730070, PR China.
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3
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Xia T, Xiong Z, Wang C, Sun X, Chen Y, Chen J, Qi H, Liang H, Zhang L, Zheng D. Comprehensive analysis of the effects of the traditional stir-fry process on the dynamic changes of volatile metabolites in Hainan camellia oil. Food Chem X 2024; 23:101747. [PMID: 39263335 PMCID: PMC11388339 DOI: 10.1016/j.fochx.2024.101747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 08/12/2024] [Accepted: 08/16/2024] [Indexed: 09/13/2024] Open
Abstract
The traditional stir-fry process before pressing is crucial to manufacture Hainan camellia oil. To assess the effects of the stir-fry process on Hainan camellia oil, six samples across different stir-fry stages were analyzed. The stir-fry process modified odors, volatile metabolite profiles, and human health-promoting functions of Hainan camellia oil. Totally, 350 volatile metabolites were detected, and heterocyclic compounds were revealed as the main contributors of strong aroma. Potential indicators for monitoring the stir-fry degree were established. Eight key aroma volatile metabolites were identified, including three new ones (1-octen-3-one, 2,3-butanedione, and vanillin). Lipids degradation and the Millard reaction are probably the main pathways for aroma generation. Over-stir-fry treatment diminished the contents of some important volatile metabolites but increased the risk of arising burnt odor. Our work offered insights into the effects of the stir-fry process and over-stir-fry treatment on Hainan camellia oil, which is meaningful for improving the hot-pressing technique.
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Affiliation(s)
- Tengfei Xia
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
| | - Zijun Xiong
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Chunmei Wang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Xiuxiu Sun
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Yeguang Chen
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
| | - Jiali Chen
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Huasha Qi
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Heng Liang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Lang Zhang
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
| | - Daojun Zheng
- Institute of Tropical Horticulture Research, Hainan, Academy of Agricultural Sciences, Haikou 571100, China
- Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
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4
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Wang Y, Teng H, Bai S, Li C, Wang Y, Ma L, Zhang Y, Chen L. Pickering emulsion of camellia oil stabilized by Octenyl succinic acid starch: Interaction, lipid oxidation and digestibility. Int J Biol Macromol 2024; 279:135108. [PMID: 39244123 DOI: 10.1016/j.ijbiomac.2024.135108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 08/16/2024] [Accepted: 08/25/2024] [Indexed: 09/09/2024]
Abstract
The application of camellia oil is limited by its susceptibility to oxidation and insolubility in water, particularly under high humidity and temperature conditions. In order to effectively reduce the oxidation rate of camellia oil, prolong the shelf life in order to improve the stability in storage under different conditions, this study encapsulates camellia oil in Pickering emulsions stabilized by Octenyl succinic acid (OSA) starch, achieving a 100-fold reduction in release rate and enhanced lipid oxidation stability. The smooth surface and complete particles of the emulsion were observed and no new chemical bonds were formed. The minimum particle sizes were 1.72 μm and 2.73 μm, when the Pickering emulsion was set at pH 6 and 0.1 M NaCl. In the digestion process, the microstructures observed that Pickering emulsion possessed super stability against oral and gastric digestions, prolonged the release time and improved the bioavailability compared with camellia oil, and the digestibility of the emulsion was 56.16 % within 120 min. All these results indicate that OSA-starch stabilized camellia oil can effectively increase solubility, improve stability and expand the application range.
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Affiliation(s)
- Yitong Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shuxian Bai
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chen Li
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Ye Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Linyin Ma
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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5
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Chen J, Wang W, Jin J, Li H, Chen F, Fei Y, Wang Y. Characterization of the flavor profile and dynamic changes in Chinese traditional fish sauce (Yu-lu) based on electronic nose, SPME-GC-MS and HS-GC-IMS. Food Res Int 2024; 192:114772. [PMID: 39147494 DOI: 10.1016/j.foodres.2024.114772] [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: 05/20/2024] [Revised: 07/11/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
In this study, flavor characteristics and dynamic change of Chinese traditional fermented fish sauce (Yu-lu) with different fermentation time (2, 4, 6, 8, and 12 months) were analyzed. The electronic nose analyses confirmed a notable flavor change in fish sauce samples from different stages. During the 12-months fermentation, the total volatile compounds in fish sauce increased from 3.9 mg/L to 13.53 mg/L. Acids, aldehydes, esters and phenols were the main aroma substances and their contents gradually increased during the fermentation process. The PCA of GC-MS and GC-IMS showed that fish sauce samples from different fermentation periods can be well distinguished. A total of 110 volatile compounds identified by GC-MS, and 102 volatile compounds were detected by GC-IMS. Among them, 13 compounds were identified by both GC-MS and GC-IMS. The most varieties (49) of volatiles appeared after 8 months of fermentation. The odor activity value (OAV) analysis showed that 10 volatile compounds were considered as characteristic flavor in traditional fish sauce. The variable influence on projections (VIPs) in PLS-DA models constructed by GC-MS and GC-IMS identified 5 and 10 volatile compounds as biomarkers, respectively. Our results revealed the dynamic changes of characteristic flavor in fish sauce in combination of GC-MS and GC-IMS, which provides theoretical basis for the production and flavor regulation of fish sauce.
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Affiliation(s)
- Jian Chen
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Wanwan Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jiahui Jin
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Huan Li
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Fei Chen
- Jiangsu Nuopole Biotechnology Co., LTD., Xuzhou 221116, PR China
| | - Yuan Fei
- Zhejiang Xingye Group Co., LTD., Zhoushan 316101, PR China
| | - Yanbo Wang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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6
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Ma S, Ding C, Zhou C, Shi H, Bi Y, Zhang H, Xu X. Peanut oils from roasting operations: An overview of production technologies, flavor compounds, formation mechanisms, and affecting factors. Heliyon 2024; 10:e34678. [PMID: 39144929 PMCID: PMC11320463 DOI: 10.1016/j.heliyon.2024.e34678] [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: 04/06/2024] [Revised: 06/27/2024] [Accepted: 07/15/2024] [Indexed: 08/16/2024] Open
Abstract
Fragrant peanut oils (FPOs) are commonly defined as edible peanut oils having strong natural roasted peanut flavor without peculiar unpleasant odors and produced from peanut kernels through roasting/steaming and pressing operations, etc. The flavor of FPOs plays a crucial role in their acceptability and applications and their flavor profiles are an important factor in determining their overall quality. This paper presents a systematic literature review of recent advances and knowledge on FPOs, especially their flavors, in which it is focused on the evaluation of volatile compounds, the factors influencing the formation of flavor compounds, and formation mechanisms of those typical flavor compounds. More than 300 volatiles are found in FPOs, while some key aroma-active compounds and their potential formation pathways are examined. Factors that have big influences on flavor are discussed also, including the properties of raw materials, processing technologies, and storage conditions. Ultimately, the paper highlights the challenges facing, including the challenges in flavor analysis, the relationship between volatile compounds and sensory attributes, as well as the opening of the blackboxes of flavor formations during the processing steps, etc.
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Affiliation(s)
- Sumin Ma
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Caixia Ding
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Chuan Zhou
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Haiming Shi
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Yanlan Bi
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
| | - Hong Zhang
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
| | - Xuebing Xu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, China
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai, 200137, China
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7
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Wei S, Wu Q, Wang Z, Yu X, Jiao J, Dong X. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction. Food Res Int 2024; 190:114603. [PMID: 38945572 DOI: 10.1016/j.foodres.2024.114603] [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: 03/18/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.
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Affiliation(s)
- Shibiao Wei
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Qiong Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co. L td., Dalian 116045, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
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8
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Sun X, Yu Y, Wang Z, Akhtar KH, Saleh ASM, Li W, Zhang D. Insights into flavor formation of braised chicken: Based on E-nose, GC-MS, GC-IMS, and UPLC-Q-Exactive-MS/MS. Food Chem 2024; 448:138972. [PMID: 38555691 DOI: 10.1016/j.foodchem.2024.138972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 02/20/2024] [Accepted: 03/06/2024] [Indexed: 04/02/2024]
Abstract
Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating braising stages. During braising process, a total of 25 key VOCs were detected in braised chicken, and sample braised for 210 min exhibited the highest level of key VOCs. Additionally, a gas chromatography mass spectrometry fingerprint was established to evaluate the distribution of VOCs throughout the braising process. Partial least square discriminant analysis indicated that 2-heptanone, 3-methyl-2-butanone, octanal, nonanal, butanal, (E)-2-pentenal, 1-octen-3-ol, 1-hexanol, pentanal, hexanal, and 1-pentanol significantly affected flavor characteristics of braised chicken. Furthermore, 88 differential lipids were screened, and glycerolipids metabolic was found to be main metabolic pathway during braising process. Triglycerides (TG) and phosphatidyl ethanolamine (PE), such as TG (16:0/18:1/18:2), TG (18:0/18:1/18:2), TG (18:1/18:2/18:3), TG (18:1/18:1/18:2), PE (O-18:2/18:2), PE(O-18:2/18:1), and TG (16:0/16:1/18:2), played a vital role in the generation of VOCs.
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Affiliation(s)
- Xiangxiang Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Kumayl Hassan Akhtar
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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9
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Han Y, Gao P, Chen Z, Luo X, Zhong W, Hu C, He D, Wang X. Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil. Food Chem 2024; 446:138779. [PMID: 38430762 DOI: 10.1016/j.foodchem.2024.138779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/16/2024] [Accepted: 02/15/2024] [Indexed: 03/05/2024]
Abstract
Fragrant Camellia oleifera Abel. seed oil (FCSO), produced by a roasting process, is popular for its characteristic aroma. This study investigated the effects of various roasting temperatures (90℃, 120℃, 150℃, 180℃) and durations (20 min, 40 min, 60 min) on the flavor of FCSO by physicochemical properties, hazardous substances, sensory evaluation, and flavor analyses. The results showed that FCSO roasted at 120℃/20 min had a reasonable fatty acid composition with a lower acid value (0.16 mg/g), peroxide value (0.13 g/100 g), p-anisidine value (2.27), dibutyl phthalate content (0.04 mg/kg), and higher 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity (224.51 μmol TE/kg) than other samples. A multivariate analysis of FCSO flavor revealed that the 120℃/20 min group had a higher grassy flavor score (5.3 score) from nonanoic acid and a lower off-flavor score (2.2 score) from 2-methylbutyric acid. The principal component analysis showed that 120℃/20 min could guarantee the best flavor and quality of FCSO. Therefore, this information can guide the preparation of FCSO.
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Affiliation(s)
- Yubo Han
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Zhe Chen
- Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Xin Luo
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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10
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Zhang L, Chen J, Guo X, Cao Y, Qu G, Li Q, Gao Y, Yu X. Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil. Food Chem X 2024; 22:101381. [PMID: 38665635 PMCID: PMC11043819 DOI: 10.1016/j.fochx.2024.101381] [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: 11/28/2023] [Revised: 02/14/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated fatty acids, sugars, protein-bound amino acids, and glucosinolates. Using gas chromatography-mass spectrometry, we identified 66 volatile compounds in the oil samples. Among these, based on odor activity values (OAV ≥ 1), we found 9 aldehydes, 1 ketone, 6 pyrazines, 1 isothiocyanate, and 7 nitriles as the key aroma-active compounds, contributing fatty-like, nutty-like, and pungent-like odors, respectively. The electronic nose results highlighted W5S and W1W as primary sensors for determining the flavor profiles of FROs. Notably, aroma-active pyrazines exhibited strong negative correlations with sucrose, cysteine, lysine, and isoleucine. This research provides essential insights for enhancing the aroma of FROs.
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Affiliation(s)
- Lingyan Zhang
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Guo
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
| | - Yongsheng Cao
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Guoyi Qu
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
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11
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Wang P, Wang Z, Zhang M, Yan X, Xia J, Zhao J, Yang Y, Gao X, Wu Q, Gong D, Yu P, Zeng Z. Effect of Pretreatments on the Chemical, Bioactive and Physicochemical Properties of Cinnamomum camphora Seed Kernel Extracts. Foods 2024; 13:2064. [PMID: 38998569 PMCID: PMC11241286 DOI: 10.3390/foods13132064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2024] [Revised: 06/26/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Cinnamomum camphora seed kernels (CCSKs) are rich in phytochemicals, especially plant extracts. Phytochemicals play a vital role in therapy due to their strong antioxidant and anti-inflammatory activities. Extracts from CCSK can be obtained through multiple steps, including pretreatment, extraction and purification, and the purpose of pretreatment is to separate the oil from other substances in CCSKs. However, C. camphora seed kernel extracts (CKEs) were usually considered as by-products and discarded, and their potential bioactive values were underestimated. Additionally, little has been known about the effect of pretreatment on CKE. This study aimed to investigate the effects of pretreatment methods (including the solvent extraction method, cold pressing method, aqueous extraction method and sub-critical fluid extraction method) on the extraction yields, phytochemical profiles, volatile compounds and antioxidant capacities of different CKE samples. The results showed that the CKE samples were rich in phenolic compounds (15.28-20.29%) and alkaloids (24.44-27.41%). The extraction yield, bioactive substances content and in vitro antioxidant capacity of CKE pretreated by the sub-critical fluid extraction method (CKE-SCFE) were better than CKEs obtained by other methods. CKE pretreated by the solvent extraction method (CKE-SE) showed the best lipid emulsion protective capacity. Moreover, the volatile substances composition of the CKE samples was greatly influenced by the pretreatment method. The results provided a fundamental basis for evaluating the quality and nutritional value of CKE and increasing the economic value of by-products derived from CCSK.
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Affiliation(s)
- Pengbo Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zhixin Wang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Manqi Zhang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xiansi Gao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Qifang Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Ping Yu
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
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12
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Wang X, Gu Y, Lin W, Zhang Q. Rapid quantitative authentication and analysis of camellia oil adulterated with edible oils by electronic nose and FTIR spectroscopy. Curr Res Food Sci 2024; 8:100732. [PMID: 38699681 PMCID: PMC11063990 DOI: 10.1016/j.crfs.2024.100732] [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: 01/15/2024] [Revised: 03/19/2024] [Accepted: 04/04/2024] [Indexed: 05/05/2024] Open
Abstract
Camellia oil, recognized as a high-quality edible oil endorsed by the Food and Agriculture Organization, is confronted with authenticity issues arising from fraudulent adulteration practices. These practices not only pose health risks but also lead to economic losses. This study proposes a novel machine learning framework, referred to as a transformer encoder backbone with a support vector machine regressor (TES), coupled with an electronic nose (E-nose), for detecting varying adulteration levels in camellia oil. Experimental results indicate that the proposed TES model exhibits the best performance in identifying the adulterated concentration of camellia oi, compared with five other machine learning models (the support vector machine, random forest, XGBoost, K-nearest neighbors, and backpropagation neural network). The results obtained by E-nose detection are verified by complementary Fourier transform infrared (FTIR) spectroscopy analysis for identifying functional groups, ensuring accuracy and providing a comprehensive assessment of the types of adulterants. The proposed TES model combined with E-nose offers a rapid, effective, and practical tool for detecting camellia oil adulteration. This technique not only safeguards consumer health and economic interests but also promotes the application of E-nose in market supervision.
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Affiliation(s)
- Xiaoran Wang
- College of Information Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China
| | - Yu Gu
- College of Information Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, China
- School of Automation, Guangdong University of Petrochemical Technology, Maoming, 525000, China
- School of Biomedical Engineering, Capital Medical University, Beijing, 100069, China
- Beijing Key Laboratory of Basic Research in Clinical Applied Biomechanics, China
| | - Weiqi Lin
- Xiamen Products Quality Supervision and Inspection Institute, Xiamen, 361004, China
| | - Qian Zhang
- Xiamen Products Quality Supervision and Inspection Institute, Xiamen, 361004, China
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13
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Zheng L, Wang S, Yang Y, Zheng X, Xiao D, Ai B, Sheng Z. Volatile aroma compounds of passion fruit seed Oils: HS-GC-IMS analysis and interpretation. Food Chem X 2024; 21:101212. [PMID: 38389576 PMCID: PMC10881532 DOI: 10.1016/j.fochx.2024.101212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 01/28/2024] [Accepted: 02/06/2024] [Indexed: 02/24/2024] Open
Abstract
The physicochemical properties, fatty acid composition and volatile aroma compounds of cold-pressed passion fruit seed oils were analyzed. The oils were rich in linoleic acid, oleic acid and volatile compounds. A total of 108 volatile compounds including 17 aldehydes, 23 alcohols, 21 esters, 19 ketones, 6 acids, 9 alkenes, 5 pyrazines and 8 others were identified using HS-GC-IMS. The significant differences of volatile compounds in the purple and yellow passion fruit seed oils were observed via the GalleryPlot graph and distinguished by principal component analysis. The results showed that acids, alcohols, esters and ketones were major aromatic compounds in purple passion fruit seed oils, which contribute to flavors such as flowery, fruity, creamy, yogurt. Whereas the contents of aldehydes, pyrazines, alkenes were higher in yellow passion fruit seed oils, which contributes to fatty and nutty odors. The findings filled in our understanding of volatilization characteristics in passion fruit seed oils.
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Affiliation(s)
- Lili Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Shenwan Wang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
- Huazhong Agricultural University, College of Food Science and Technology, Wuhan, Hubei 430070, China
| | - Yang Yang
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Xiaoyan Zheng
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Dao Xiao
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Binling Ai
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China
| | - Zhanwu Sheng
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524000, China
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14
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Li S, Jiang S, Jia W, Guo T, Wang F, Li J, Yao Z. Natural antimicrobials from plants: Recent advances and future prospects. Food Chem 2024; 432:137231. [PMID: 37639892 DOI: 10.1016/j.foodchem.2023.137231] [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: 05/04/2023] [Revised: 08/09/2023] [Accepted: 08/19/2023] [Indexed: 08/31/2023]
Abstract
Plant-based antimicrobial substances have emerged as promising alternatives to conventional antibiotics and preservatives. Although many review studies have been done in this field, many of these reviews solely focus on specific compounds from particular perspectives. This paper aims to provide a comprehensive review on the various types of plant-based antimicrobial substances, the extraction and purification processes, as well as the application and safety issues. Combining different natural plant-derived substances shows promise in enhancing antimicrobial activities. Moreover, despite the existence of various methods (e.g., microwave-assisted extraction, supercritical fluid extraction) to extract and purify antimicrobial substances, isolating pure compounds remains a laborious process. Sustainability issues should also be considered when developing extraction methods. Additionally, the extraction process generates a significant amount of plant waste, necessitating proper utilization to ensure economic viability. Lastly, not all plant-derived substances are safe, and further research is needed to investigate their toxicity before widespread application.
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Affiliation(s)
- Shuo Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Shanxue Jiang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| | - Wenting Jia
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Tongming Guo
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China
| | - Fang Wang
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Li
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
| | - Zhiliang Yao
- School of Ecology and Environment, Beijing Technology and Business University, Beijing 100048, China; State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
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15
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Zhang J, Zhong L, Wang P, Song J, Shi C, Li Y, Oyom W, Zhang H, Zhu Y, Wen P. HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk's Flavor under Different Storage Temperatures and Times. Foods 2024; 13:342. [PMID: 38275709 PMCID: PMC10815618 DOI: 10.3390/foods13020342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 12/30/2023] [Accepted: 01/19/2024] [Indexed: 01/27/2024] Open
Abstract
Flavor is a crucial parameter for assessing the sensory quality of yak milk. However, there is limited information regarding the factors influencing its taste. In this study, the effects of endogenous lipoprotein lipase (LPL) on the volatile flavor components of yak milk under storage conditions of 4 °C, 18 °C and 65 °C were analyzed via headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with orthogonal partial least-squares (OPSL) discrimination, and the reasons for the changes in yak milk flavors were investigated. Combined with the difference in the changes in volatile flavor substance before and after the action of LPL, LPL was found to have a significant effect on the flavor of fresh yak milk. Fresh milk was best kept at 4 °C for 24 h and pasteurized for more than 24 h. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were employed to characterize the volatile components in yak milk under various treatment conditions. Twelve substances with significant influence on yak milk flavor were identified by measuring their VIP values. Notably, 2-nonanone, heptanal, and ethyl caprylate exhibited OAV values greater than 1, indicating their significant contribution to the flavor of yak milk. Conversely, 4-octanone and 2-heptanone displayed OAV values between 0.1 and 1, showing their important role in modifying the flavor of yak milk. These findings can serve as monitoring indicators for assessing the freshness of yak milk.
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Affiliation(s)
- Jinliang Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Liwen Zhong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Pengjie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Juan Song
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Chengrui Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - Yiheng Li
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC 27411, USA;
| | - Hao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (P.W.); (H.Z.)
| | - Yanli Zhu
- China-Malaysia National Joint Laboratory, Biomedical Research Center, Northwest Minzu University, Lanzhou 730030, China
| | - Pengcheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; (J.Z.); (L.Z.); (J.S.); (C.S.); (Y.L.)
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16
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Jia X, Zhou Q, Huang D, Zhang N, Qu S, An Q, Wang Q, Ren J, Zhang H, Pan S, Fan G. Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology. Food Chem 2024; 430:137090. [PMID: 37557030 DOI: 10.1016/j.foodchem.2023.137090] [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: 05/17/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/11/2023]
Abstract
Currently, the difference between key odorants of camellia oils from different processing technology (i.e., extra virgin camellia oil (EVCO), virgin camellia oil (VCO), fragrant camellia oil (FCO)) is unclear. In this study, a total of 91 odorants were identified by comprehensive two-dimensional gas chromatography and quadrupole mass spectrometry (GC × GC-qMS). The headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) provided fingerprint information for 57 odorants distinguished between EVCO, VCO, and FCO. Moreover, 76 odorants were shown flavor dilution (FD) factors range from 1 to 729, and fruity esters (ethyl 2-hydroxypropanoate, ethyl decanoate, and ethyl phenylacetate) with FD factors ≥ 27 and odor activity values ≥ 1 are the unique odorants in EVCO. (E, E)-2,4-Heptadienal, (E, E)-2,4-nonadienal, and d-limonene are the aroma-active compounds in VCO. While furfural and 3-ethyl-2,5-dimethylpyrazine with FD factors ≥ 243 are the major contributors to roasted and nutty odor in FCO. This work provides aroma markers for quality assessment of camellia oils.
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Affiliation(s)
- Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Dou Huang
- Guangzhou Ingenious Laboratory Technology Co., Ltd., Guangzhou 510530, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shasha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qingshan Wang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongyan Zhang
- National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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17
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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [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: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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18
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Yao Y, Yuan H, Chen C, Liang J, Li C. Study of the Antioxidant Capacity and Oxidation Products of Resveratrol in Soybean Oil. Foods 2023; 13:29. [PMID: 38201057 PMCID: PMC10778236 DOI: 10.3390/foods13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 12/16/2023] [Accepted: 12/19/2023] [Indexed: 01/12/2024] Open
Abstract
Resveratrol (3,5,4'-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity and oxidation products of resveratrol in soybean oil were investigated. The antioxidant activity of resveratrol was evaluated by employing various in vitro antioxidant assays such as DPPH scavenging activities, ferric reducing abilities (FRAP) and oxygen radical absorbance capacity (ORAC). Furthermore, monitoring the peroxide value and the acid value of soybean oil with the addition of 200-1000 μg/g of resveratrol at 60 and 180 °C. It was found that when the concentration of resveratrol in soybean oil was 600 µg/g, the antioxidant capacity was most effective. Resveratrol and its thermal degradation products were identified using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS). There were seven nonvolatile oxidation products with mass-to-charge ratios of 138.03, 171.04, 185.10, 157.03, 436.13, 244.07 and 306.09 kg/C and two volatile oxidation products with mass-to-charge ratios of 100.05 and 158.13 kg/C were identified. The research findings may provide essential information for the development of resveratrol as functional oils in future.
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Affiliation(s)
| | | | | | | | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Y.Y.); (H.Y.); (C.C.); (J.L.)
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19
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Sun X, Yu Y, Saleh ASM, Yang X, Ma J, Gao Z, Zhang D, Li W, Wang Z. Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC-MS, GC-IMS, and E-nose. Food Res Int 2023; 173:113335. [PMID: 37803645 DOI: 10.1016/j.foodres.2023.113335] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 10/08/2023]
Abstract
The aroma profile of the four most popular types of red-cooked chickens in China was analyzed using a combination of gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS), and electronic nose (E-nose). Principal component analysis (PCA) demonstrated that the E-nose could successfully distinguish between the four types of red-cooked chickens. Additionally, a fingerprint was created using GC-IMS to examine the variations in volatile organic compounds (VOCs) distribution in the four chicken types. A total number of 84 and 62 VOCs were identified in the four types of red-cooked chickens using GC-MS and GC-IMS, respectively. Odor activity value (OAV) showed that 1-octen-3-ol, heptanal, hexanal, nonanal, octanal, eugenol, dimethyl trisulfide, anethole, anisaldehyde, estragole, and eucalyptol were the key volatile components in all samples. Furthermore, partial least squares-discriminant analysis (PLS-DA) demonstrated that (E, E)-2,4-decadienal, dimethyl trisulfide, octanal, eugenol, hexanal, (E)-2-nonenal, 1-octen-3-ol, butanal, ethyl acetate, ethyl acetate (D), nonanal, and heptanal could be used as markers to distinguish aroma of the four types of red-cooked chickens. Also, it is worth noting that levels of VOCs varied between chicken breast muscle and skin. The obtained results offer theoretical and technological support for flavor identification and control in red-cooked chickens to enhance their quality and encourage consumer consumption, which will be advantageous for the red-cooked chicken production chain.
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Affiliation(s)
- Xiangxiang Sun
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yumei Yu
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut 71526, Egypt
| | - Xinyu Yang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jiale Ma
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ziwu Gao
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Zhenyu Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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20
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Gao H, Liu M, Zheng L, Zhang T, Chang X, Liu H, Zhou S, Zhang Z, Li S, Sun J. Comparative Analysis of Key Odorants and Aroma Characteristics in Hot-Pressed Yellow Horn ( Xanthoceras sorbifolia bunge) Seed Oil Via Gas Chromatography-Ion Mobility Spectrometry and Gas Chromatography-Olfactory-Mass Spectrometry. Foods 2023; 12:3174. [PMID: 37685109 PMCID: PMC10487206 DOI: 10.3390/foods12173174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/09/2023] [Accepted: 08/17/2023] [Indexed: 09/10/2023] Open
Abstract
Volatile compounds (VOCs) present in the oil extracted from yellow horn seeds were first analyzed using GC-IMS and GC-O-MS at varying roasting temperatures. A total of 97 VOCs were detected using GC-IMS, while 77 were tentatively identified using GC-O-MS. Moreover, both methods allowed the identification of 24 VOCs, of which the type of aldehydes is the most abundant. Combining the results of GC-IMS, GC-O-MS, OAVs, and VIP, it was concluded that hexanal, 2,5-dimethylpyrazine, heptanal, 2-pentylfuran, 1-hexanol, and 1-octen-3-ol were the key aroma compounds. The PLS-DA and OPLS-DA models have demonstrated the ability to discriminate between different oil roasting temperatures with high accuracy. The roasting temperature of 160 °C was found to yield the highest content of main aroma substances, indicating its optimality for yellow horn seed oil production. These findings will prove beneficial for optimizing industrial production and enhancing oil aroma control.
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Affiliation(s)
- Hui Gao
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Mengkai Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Tingting Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Xiuliang Chang
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - He Liu
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Sen Zhou
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Zhiran Zhang
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Shengxin Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
| | - Jie Sun
- College of Life Sciences, Qingdao University, Qingdao 266071, China; (H.G.); (M.L.)
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21
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Lu Y, Hou R, Shao S, Li J, Yu N, Nie X, Meng X. In-depth potential mechanism of combined demulsification pretreatments (isopropanol ultrasonic pretreatments and Ca 2+ flow additions) during aqueous enzymatic extractions of Camellia oils. Food Chem 2023; 414:135681. [PMID: 36827778 DOI: 10.1016/j.foodchem.2023.135681] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 02/03/2023] [Accepted: 02/09/2023] [Indexed: 02/16/2023]
Abstract
Emulsification is the practical limitation of aqueous enzymatic extractions of Camellia oils. This study aimed to investigate the influence and demulsification mechanisms of isopropanol ultrasonic pretreatments and Ca2+ additions on aqueous enzymatic extractions of Camellia oils. Combining isopropanol ultrasonic pretreatments with Ca2+ flow additions obtained the highest free oil recovery (78.03 %) and lowest emulsion content (1.5 %). Results indicated that the superior demulsification performance originated from the decrease in emulsion stabilities and formations. First, demulsification pretreatments reduced the oil (14.69 %) and solid (13.21 %) fractions in emulsions to decrease the stability of as-formed emulsions. Meanwhile, isopropanol ultrasonic pretreatments extracted tea saponins (0.38 mg/mL) and polysaccharides (0.23 mg/mL), while Ca2+ combined with protein isolates (5.82 mg/mL), tea saponins (7.48 mg/mL) and polysaccharides (0.78 mg/mL) to form precipitates and reduce emulsion formation. This work could promote the practical application of aqueous enzymatic extractions of Camellia oils and enlighten the rise of advanced demulsification pretreatments.
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Affiliation(s)
- Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Rongrong Hou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Shengxin Shao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Jialing Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang 310014, China.
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Xia T, Xiong Z, Sun X, Chen J, Wang C, Chen Y, Zheng D. Metabolomic profiles and health-promoting functions of Camellia drupifera mature-seeds were revealed relate to their geographical origins using comparative metabolomic analysis and network pharmacology approach. Food Chem 2023; 426:136619. [PMID: 37329789 DOI: 10.1016/j.foodchem.2023.136619] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 05/31/2023] [Accepted: 06/10/2023] [Indexed: 06/19/2023]
Abstract
To insight into the chemical components and their health-promoting function of Camellia drupifera mature-seeds (CMS) in Hainan and Liangguang, UPLC-MS/MS- and HS-SPME/GC-MS-based metabolomic analyses and network pharmacology approaches were combined preformed to Camellia drupifera mature-seeds samples (CMSSs). Totally, 1057 metabolites were identified, of which 76 and 99 metabolites were annotated as key active ingredients in Traditional Chinese Medicines and the active pharmaceutical ingredients for seven human disease-resistance, respectively. Comparative analysis revealed different metabolomic profiles of CMSSs from Hainan and Liangguang. KEGG annotation and enrichment analysis showed secondary metabolic pathways, especially "flavone and flavonol biosynthesis", were played important roles. Finally, 22 metabolites that only detected in CMSSs from Hainan or Liangguang were explored as potential indicators to separate CMS from Hainan out of Liangguang. Our findings enhanced the understanding of chemical compositions of CMS and provided valuable information for the healthy development of oil-tea Camellia industry in Hainan.
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Affiliation(s)
- Tengfei Xia
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China.
| | - Zijun Xiong
- Institute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Xiuxiu Sun
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Jiali Chen
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Chunmei Wang
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China
| | - Yeguang Chen
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China
| | - Daojun Zheng
- The Key Laboratory of Tropic Special Economic Plant Innovation and Utilization, National Germplasm Resource Chengmai Observation and Experiment Station, Institute of Tropical Horticulture Research, Hainan Academy of Agricultural Sciences, Haikou 571100, China; Sanya Institute of Hainan Academy of Agricultural Sciences, Sanya 572025, China.
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23
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Wei G, Chitrakar B, Regenstein JM, Sang Y, Zhou P. Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. Food Res Int 2023; 163:112183. [PMID: 36596125 DOI: 10.1016/j.foodres.2022.112183] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors. This review first classifies furu products on the basis of various factors; then, the microorganisms involved in its fermentation and their various functions are discussed. The mechanisms for the formation of aroma and taste compounds during fermentation are also discussed; and the microbial metabolites and their bioactivities are analyzed. Finally, future prospects and challenges are introduced and further research is proposed. This information is needed to protect the regional characteristics of furu and to regulate its consistent quality. The current information suggests that more in vivo experiments and further clinical trials are needed to confirm its safety and the microbial community needs to be optimized and standardized for each type of furu to improve the production process.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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24
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Li S, Zhao R, Ye T, Guan R, Xu L, Ma X, Zhang J, Xiao S, Yuan D. Isolation, purification and PEG-mediated transient expression of mesophyll protoplasts in Camellia oleifera. PLANT METHODS 2022; 18:141. [PMID: 36550558 PMCID: PMC9773467 DOI: 10.1186/s13007-022-00972-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Accepted: 12/09/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Camellia oleifera (C. oleifera) is a woody edible oil crop of great economic importance. Because of the lack of modern biotechnology research, C. oleifera faces huge challenges in both breeding and basic research. The protoplast and transient transformation system plays an important role in biological breeding, plant regeneration and somatic cell fusion. The objective of this present study was to develop a highly efficient protocol for isolating and purifying mesophyll protoplasts and transient transformation of C. oleifera. Several critical factors for mesophyll protoplast isolation from C. oleifera, including starting material (leaf age), pretreatment, enzymatic treatment (type of enzyme, concentration and digestion time), osmotic pressure and purification were optimized. Then the factors affecting the transient transformation rate of mesophyll protoplasts such as PEG molecular weights, PEG4000 concentration, plasmid concentration and incubation time were explored. RESULTS The in vitro grown seedlings of C. oleifera 'Huashuo' were treated in the dark for 24 h, then the 1st to 2nd true leaves were picked and vacuumed at - 0.07 MPa for 20 min. The maximum yield (3.5 × 107/g·FW) and viability (90.9%) of protoplast were reached when the 1st to 2nd true leaves were digested in the enzymatic solution containing1.5% (w/v) Cellulase R-10, 0.5% (w/v) Macerozyme R-10 and 0.25% (w/v) Snailase and 0.4 M mannitol for 10 h. Moreover, the protoplast isolation method was also applicable to the other two cultivars, the protoplast yield for 'TXP14' and 'DP47' was 1.1 × 107/g·FW and 2.6 × 107/g·FW, the protoplast viability for 'TXP14' and 'DP47' was 90.0% and 88.2%. The purification effect was the best when using W buffer as a cleaning agent by centrifugal precipitation. The maximum transfection efficiency (70.6%) was obtained with the incubation of the protoplasts with 15 µg plasmid and 40% PEG4000 for 20 min. CONCLUSION In summary, a simple and efficient system for isolation and transient transformation of C. oleifera mesophyll protoplast is proposed, which is of great significance in various aspects of C. oleifera research, including the study of somatic cell fusion, genome editing, protein function, signal transduction, transcriptional regulation and multi-omics analyses.
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Affiliation(s)
- Sufang Li
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Rui Zhao
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Tianwen Ye
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Rui Guan
- Department of Plant Breeding, Swedish University of Agricultural Sciences, Alnarp, 23053, Skåne, Sweden
| | - Linjie Xu
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Xiaoling Ma
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Jiaxi Zhang
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China
| | - Shixin Xiao
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
| | - Deyi Yuan
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees, Ministry of Education, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
- Key Laboratory of Non-wood Forest Products of State Forestry Administration, Central South University of Forestry and Technology, Changsha, 410004, Hunan, China.
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25
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Quality Change in Camellia Oil during Intermittent Frying. Foods 2022; 11:foods11244047. [PMID: 36553789 PMCID: PMC9777539 DOI: 10.3390/foods11244047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/13/2022] [Indexed: 12/16/2022] Open
Abstract
Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The results showed that tocopherols mainly degraded in the early stage of frying, followed by unsaturated fatty acids (UFA). This caused the carbonyl value and total polar compounds level to significantly increase. Moreover, frying promoted the accumulation of volatile compounds in terms of type and abundance, especially aldehydes, which are related to the degradation of UFA. Principal component analysis showed that the frying of camellia oil was divided into three stages. First, the camellia oil with a heating time of 2.5-7.5 h showed excellent quality, where tocopherol played a major role in preventing the loss of UFA and was in the degradation acceleration stage. Subsequently, as tocopherol entered the degradation deceleration stage, the quality of camellia oil heated for 10.0-15.0 h presented a transition from good to deteriorated. Finally, tocopherol entered the degradation stagnation stage, and the quality of camellia oil heated for 17.5-25.0 h gradually deteriorated, accompanied by a high level of volatile compounds and deterioration indicators. Overall, this work comprehensively determined the deterioration of camellia oil during intermittent frying and offered valuable insights for its quality evaluation.
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26
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Zhang RY, Liu AB, Liu C, Zhu WX, Chen PX, Wu JZ, Liu HM, Wang XD. Effects of different extraction methods on the physicochemical properties and storage stability of tiger nut (Cyperus esculentus L.) oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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27
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Xu L, Wang S, Tian A, Liu T, Benjakul S, Xiao G, Ying X, Zhang Y, Ma L. Characteristic Volatile Compounds, Fatty Acids and Minor Bioactive Components in Oils from Green Plum Seed by HS-GC-IMS, GC-MS and HPLC. Food Chem X 2022; 17:100530. [DOI: 10.1016/j.fochx.2022.100530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 11/10/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
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28
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Physicochemical study of Camellia oleifera Abel. seed oils produced using different pretreatment and processing methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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Zeng J, Wang W, Chen Y, Liu X, Xu Q, Qi S, Lan D, Wang Y. Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds. Foods 2022; 11:3489. [PMID: 36360102 PMCID: PMC9658760 DOI: 10.3390/foods11213489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 08/27/2023] Open
Abstract
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m/z 902.8151), POL (m/z 874.7850), SOO (m/z 904.8296), PPL (m/z 848.7693), PPS (m/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher α-tocopherols (143.15 mg/kg), β-sitosterol (93.20 mg/kg), squalene (102.08 mg/kg), and polyphenols (35.38 mg/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value.
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Affiliation(s)
- Jing Zeng
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weifei Wang
- Sericultural and Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China
| | - Ying Chen
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Liu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qingqing Xu
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Suijian Qi
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Dongming Lan
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yonghua Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528226, China
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30
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Assessment of fresh Alpinia galanga (A. galanga) drying techniques for the chemical composition of essential oil and its antioxidant and biological activity. Food Chem 2022; 392:133314. [PMID: 35636195 DOI: 10.1016/j.foodchem.2022.133314] [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: 08/25/2021] [Revised: 03/16/2022] [Accepted: 05/23/2022] [Indexed: 11/04/2022]
Abstract
This study evaluated drying characteristics, structure and essential oil chemical composition, and biological activity of A. galanga by hot air drying (HAD), vacuum drying (VD), freeze drying (FD). The results showed that HAD had the shortest drying time while FD could better maintain the microstructure and showed a higher essential oil yield than HAD and VD. In addition, E-nose, HS-GC-IMS and HS-SPME-GC-MS could effectively distinguish the essential oil chemical composition of the four samples because different drying methods induced the changes in the profile and content of the compounds. HS-SPME-GC-MS detected 43 compounds, of which alcohols, alkenes, and esters were the main substances in fresh and dry samples. In comparison, HS-SPME-GC-IMS detected 80 compounds, including alcohols, aldehydes, ketones, esters, alkenes. Overall, the FD samples showed more outstanding advantages by evaluating antioxidant properties and antibacterial activities. FD was more suitable for A. galanga drying as it maintains appearance and biological activity.
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Zhang L, Chen J, Zhang J, Sagymbek A, Li Q, Gao Y, Du S, Yu X. Lipid oxidation in fragrant rapeseed oil: Impact of seed roasting on the generation of key volatile compounds. Food Chem X 2022; 16:100491. [PMID: 36339322 PMCID: PMC9626899 DOI: 10.1016/j.fochx.2022.100491] [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: 06/29/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/09/2022] Open
Abstract
This work sought to identify the influence of roasting on lipid oxidation-derived volatile compounds in fragrant rapeseed oils (FROs) via gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry. Seven volatiles could be regard as aroma-active compounds by application of odor activity value (OAV ≥ 1) calculation, and caused fatty-like, nutty-like, and green-like notes. After 60 min of roasting, the OAVs of hexanal, octanal, (E,E)-2,4-heptadienal, and nonanal in FROs were greater than 3. The same compounds, including hexanal, (E,E)-2,4-heptadienal, nonanal, 1-octanol, and nonanoic acid were also detected in the model systems of lipid oxidation. Notably, the values of p-anisidine, conjugated dienes, and conjugated trienes increased significantly (p < 0.05). Furthermore, correlation analysis showed that hexanal, (E,E)-2,4-heptadienal, and nonanal have a significant positive correlation with the oxidative degree of FROs (R = 0.70–0.94, p < 0.05). Thus, the three above-mentioned aldehydes could serve as important markers for FRO quality during roasting.
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Key Words
- AV, acid value
- Aldehydes
- FRO, fragrant rapeseed oil
- Fragrant rapeseed oil
- K232, conjugated dienes
- K268, conjugated trienes
- Lipid oxidation
- OAV, odor activity value
- OBs, oil bodies
- PV, peroxide value
- RI, retention index
- Roasting
- TAG, triglyceride
- p-AnV, p-anisidine value
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiaxin Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Altayuly Sagymbek
- Department of Food Science, Saken Seifullin Kazakh Agrotechnical University, 62 Zhenis Avenue, Nur-Sultan 010011, Kazakhstan
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China,Corresponding author.
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32
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He J, Wu X, Liu J, Huang Y, Zhang J. Comprehensive Evaluation of Quality of Camellia semiserrata Seed Oils from Various Harvest Dates. J Oleo Sci 2022; 71:1275-1287. [PMID: 35965090 DOI: 10.5650/jos.ess22114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The ripening degree of camellia fruit is one of the key factors affecting the quality of camellia seed oil. In this study, taking Camellia semiserrata as the research object, the oil content, physicochemical indexes, nutritional indexes, fatty acid composition, and volatile compounds of camellia seed oils from various harvest dates (from September to October) were determined. The results showed that with the increase of the ripening degree of camellia fruit, the oil content of camellia seed increased at first and then decreased and reached the highest (58.74%) on September 30, while the acid value, peroxide value, β-sitosterol, α-tocopherol, and polyphenols of camellia seed oil showed a downward trend. Among them, the highest contents of β-sitosterol, α-tocopherol, and polyphenols were observed on September 2, which were 6881.60, 311.34, and 78.08 mg/kg, respectively. In terms of the fatty acid composition of camellia seed oils, the content of oleic acid increased at first and then decreased, the content of linoleic acid and palmitic acid decreased gradually, while the content of stearic acid increased gradually. A total of 37 volatile compounds were identified in different samples, including 12 aldehydes, 5 ketones, 12 alcohols, 2 acids, 5 esters, and 1 other. With the increase of the ripening degree, the concentration of aldehydes and alcohols increased at first and then decreased, the concentration of ketones and esters decreased gradually, but the concentration of acid compounds had no obvious rule. In addition, the camellia seed oils from various harvest dates were classified and comprehensively evaluated by principal component analysis and grey relation analysis. The results showed that different camellia seed oils could be divided into three groups, and the comprehensive score of camellia seed oils on September 30 was the highest. In general, this work can provide theoretical guidance for the harvest date of Camellia semiserrata.
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Affiliation(s)
- Junhua He
- College of Food Science, South China Agricultural University
| | - Xuehui Wu
- College of Food Science, South China Agricultural University.,Guangdong Engineering Research Center for Oil-Tea Camellia
| | - Jun Liu
- Zhangmutou Forest Farm of Guangdong
| | - Yongfang Huang
- College of Forestry and Landscape Architecture, South China Agricultural University
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Extraction of Oils and Phytochemicals from Camellia oleifera Seeds: Trends, Challenges, and Innovations. Processes (Basel) 2022. [DOI: 10.3390/pr10081489] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Camellia seed oil, extracted from the seeds of Camellia oleifera Abel., is popular in South China because of its high nutritive value and unique flavor. Nowadays, the traditional extraction methods of hot pressing extraction (HPE) and solvent extraction (SE) are contentious due to low product quality and high environmental impact. Innovative methods such as supercritical fluid extraction (SCFE) and aqueous extraction (AE) are proposed to overcome the pitfalls of the traditional methods. However, they are often limited to the laboratory or pilot scale due to economic or technical bottlenecks. Optimization of extraction processes indicates the challenges in finding the optimal balance between the yield and quality of oils and phytochemicals, as well as the environmental and economic impacts. This article aims to explore recent advances and innovations related to the extraction of oils and phytochemicals from camellia seeds, and it focuses on the pretreatment and extraction processes, as well as their complex effects on nutritional and sensory qualities. We hope this review will help readers to better understand the trends, challenges, and innovations associated with the camellia industry.
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Wang M, Wan Y, Liu T, Zeng X, Liang X, Wu X, Fu G. Effect of Refining Degree on the Quality Changes and Lipid Oxidation of Camellia ( Camellia oleifera) Oil during Heating. Foods 2022; 11:2232. [PMID: 35954000 PMCID: PMC9367799 DOI: 10.3390/foods11152232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 07/20/2022] [Accepted: 07/21/2022] [Indexed: 11/16/2022] Open
Abstract
Refining degree has an important influence on the quality of camellia (Camellia oleifera) oil. The deterioration behaviors and lipid oxidation of three kinds of camellia oils, including camellia crude oil (CO), moderate refined oil (MRO), and refined oil (RO), during heating were investigated in this study. The results of deterioration behavior analysis showed that the oxidation degree was RO > CO > MRO. Tocopherol and polyphenolic substances in the oil might help delay oil oxidation. The lipid oxidation results indicated that the heating process had greater effects on CO and MRO than RO; it upregulated neutral lipid content and downregulated phospholipid content in terms of lipid changes and the multiplicity of differences. Glycerophospholipid metabolism was the most remarkable pathway and was important to study the heating process of refined oil. Moderate refining is good for retaining the beneficial lipids in camellia oil. The results of this study would provide a theoretical basis for camellia oil processing.
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Affiliation(s)
- Mei Wang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
| | - Ting Liu
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Xiuying Zeng
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou 341000, China; (T.L.); (X.Z.)
- Ganzhou General Inspection and Testing Institute, Ganzhou 341000, China
| | - Xinmei Liang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
| | - Xiaojiang Wu
- College of Food Science, Shanxi Normal University, Taiyuan 030000, China;
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.W.); (Y.W.); (X.L.)
- International Institute of Food Innovation, Nanchang University, Nanchang 330299, China
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Sha J, Xu C, Xu K. Progress of Research on the Application of Nanoelectronic Smelling in the Field of Food. MICROMACHINES 2022; 13:mi13050789. [PMID: 35630255 PMCID: PMC9145094 DOI: 10.3390/mi13050789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/12/2022] [Accepted: 05/16/2022] [Indexed: 11/16/2022]
Abstract
In the past 20 years, the development of an artificial olfactory system has made great progress and improvements. In recent years, as a new type of sensor, nanoelectronic smelling has been widely used in the food and drug industry because of its advantages of accurate sensitivity and good selectivity. This paper reviews the latest applications and progress of nanoelectronic smelling in animal-, plant-, and microbial-based foods. This includes an analysis of the status of nanoelectronic smelling in animal-based foods, an analysis of its harmful composition in plant-based foods, and an analysis of the microorganism quantity in microbial-based foods. We also conduct a flavor component analysis and an assessment of the advantages of nanoelectronic smelling. On this basis, the principles and structures of nanoelectronic smelling are also analyzed. Finally, the limitations and challenges of nanoelectronic smelling are summarized, and the future development of nanoelectronic smelling is proposed.
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Affiliation(s)
| | - Chong Xu
- Correspondence: ; Tel.: +86-024-2469-2899
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Effect of Cold Shock Pretreatment Combined with Perforation-Mediated Passive Modified Atmosphere Packaging on Storage Quality of Cucumbers. Foods 2022; 11:foods11091267. [PMID: 35563988 PMCID: PMC9105291 DOI: 10.3390/foods11091267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 04/22/2022] [Accepted: 04/26/2022] [Indexed: 12/29/2022] Open
Abstract
This study evaluated the application of cold shock combined with perforation-mediated passive modified atmosphere packaging technology (CS-PMAP) for cucumber preservation through physicochemical, sensory, and nutritional qualities. The effectiveness of CS-PMAP in maintaining the quality of fresh cucumbers was studied; cucumbers were pretreated with cold shock and then packed into perforated polyethylene bags (bag size of 20 × 30 cm; film thickness of 0.07 mm; and two holes in each bag with a diameter of 6 mm), while the cucumbers without cold shock were considered as the control. Storage of the samples was performed at (13 ± 2) °C for 20 days to determine the quality changes in terms of gas composition, weight loss, skin color, texture, total soluble solids (TSS), ascorbic acid, malondialdehyde (MDA), and volatile organic compounds (VOCs). The CS-PMAP showed a significant improvement in maintaining firmness, TSS, ascorbic acid, and flavor profile of cucumbers; the control samples without cold shock showed higher weight loss and MDA levels. Results of this study confirmed that CS-PMAP has potential use in the storage of cucumbers.
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Zhang H, Yuan Y, Zhu X, Xu R, Shen H, Zhang Q, Ge X. The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil. Foods 2022; 11:foods11050721. [PMID: 35267354 PMCID: PMC8909143 DOI: 10.3390/foods11050721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 01/10/2023] Open
Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS+ showed in the SE sample. In general, SE’s seed oil has certain advantages when applied to the muskmelon seed oil industry.
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Affiliation(s)
- Huijun Zhang
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Yushu Yuan
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Xiuxiu Zhu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Runzhe Xu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Xiangzhen Ge
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
- Correspondence:
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