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Li N, Cong L, Wang H, Chen Y, Liu Z, Li M, Yang D, Li H, Fang H. Establishing a nutrition calculation model for catering food according to the influencing factors of energy and nutrient content in food processing. Front Nutr 2024; 11:1388645. [PMID: 38699547 PMCID: PMC11063351 DOI: 10.3389/fnut.2024.1388645] [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: 02/20/2024] [Accepted: 04/05/2024] [Indexed: 05/05/2024] Open
Abstract
Objective This study aimed to establish an accurate and efficient scientific calculation model for the nutritional composition of catering food to estimate energy and nutrient content of catering food. Methods We constructed a scientific raw material classification database based on the Chinese food composition table by calculating the representative values of each food raw material type. Using China's common cooking methods, we cooked 150 dishes including grains, meat, poultry, fish, eggs, and vegetables and established a database showing the raw and cooked ratios of various food materials by calculating the ratio of raw to cooked and the China Total Diet Research database. The effects of various cooking methods on the nutritional composition of catering food were analyzed to determine correction factors for such methods on the nutritional components. Finally, we linked the raw material classification, raw and cooked ratio, and nutritional component correction factor databases to establish a model for calculating the nutritional components of catering food. The model was verified with nine representative Chinese dishes. Results We have completed the construction of an accurate and efficient scientific calculation model for the nutritional composition of catering food, which improves the accuracy of nutrition composition calculation. Conclusion The model constructed in this study was scientific, accurate, and efficient, thereby promising in facilitating the accurate calculation and correct labeling of nutritional components in catering food.
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Affiliation(s)
- Nan Li
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
- School of Biological Science and Technology, University of Jinan, Jinan, China
| | - Liangzi Cong
- Huaiyin District Center for Disease Control and Prevention, Jinan, China
| | - Heng Wang
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan Municipal Center for Disease Control and Prevention, Zhoushan, China
| | - Yamin Chen
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Zhaowei Liu
- School of Computer and Control Engineering, YanTai University, Yantai, China
| | - Mingliang Li
- School of Computer and Control Engineering, YanTai University, Yantai, China
| | - Dong Yang
- Department of Computer Science, Georgia State University, Atlanta, GA, United States
| | - Huzhong Li
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Haiqin Fang
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
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Shi Z, Chen H, He J, Zhang W, Lin H. The Addition of Resveratrol-Loaded Emulsions to Yogurts: Physicochemical Characterization, In Vitro Bioaccessibility and NMR-Based Nutritional Profiles. Foods 2024; 13:426. [PMID: 38338561 PMCID: PMC10855275 DOI: 10.3390/foods13030426] [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: 11/29/2023] [Revised: 01/24/2024] [Accepted: 01/26/2024] [Indexed: 02/12/2024] Open
Abstract
In this study, resveratrol-loaded nano-emulsions were added to yogurts, improving the physicochemical properties and functional factors and realizing the development of nutrient-fortified yogurt. Yogurts added with free resveratrol (Y-R), resveratrol-loaded emulsions stabilized by sodium caseinate (Y-NN), decaglycerol monooleate (Y-DN), and sodium caseinate-decaglycerol monooleate (Y-DND) were evaluated for their physicochemical properties, including pH, titratable acidity, syneresis, and textural parameters, with 5-day intervals for 15-day storage. The resveratrol retention rate was analyzed in the Y-R, Y-NN, Y-DN, and Y-NDN groups during 15 days of storage. The dynamic bioaccessibility of resveratrol and the NMR-based nutritional profile of yogurt in the Y-R, Y-NN, Y-DN, and the Y-NDN group were investigated after in vitro digestion. The results demonstrated that the addition of resveratrol emulsion decreased the hardness of yogurt while evaluating its titratable acidity and water-holding capacity, which were characterized by high stability. The stability of resveratrol added in the form of an emulsion was significantly higher than that of the free form. Compared with the other groups, the yogurt formulated with sodium caseinate/decaglycerol monooleate (NaCas/DGMO) emulsion showed the highest resveratrol retention rate, about 70%. In vitro digestion showed that encapsulation effectively and persistently improved the dynamic bioaccessibility of resveratrol. Additionally, NMR-based nutritional profile analysis before and after in vitro digestion demonstrated that resveratrol emulsion nutritional fortification promoted the release of nutrients, improving the nutritional value of yogurt. These findings offered theoretical guidance and technical support for the use of resveratrol nano-emulsions in yogurt.
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Affiliation(s)
- Zihui Shi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
| | - Huan Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
| | - Junbo He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Weinong Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
| | - Hong Lin
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (Z.S.); (J.H.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan 430023, China
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Xiong T, Mei X, Wu Y, Wang L, Shi J, Sui Y, Cai S, Cai F, Chen X, Fan C. Insights into nutrition, flavor and edible quality changes of golden pomfret ( Trachinotus ovatus) fillets prepared by different cooking methods. Front Nutr 2023; 10:1227928. [PMID: 37485390 PMCID: PMC10361837 DOI: 10.3389/fnut.2023.1227928] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 06/19/2023] [Indexed: 07/25/2023] Open
Abstract
Introduction In recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal processing is a vital part of food processing. However, no comprehensive analysis has been reported on its flavor, nutrition and edible quality changes during the key thermal processing. Methods Accordingly, in this study, we evaluated the effects of different cooking methods (steaming, frying, microwaving and baking) on the color, texture, cooking loss, nutrition composition, volatile flavor substances and other indicators of golden pomfret filets. Results and Discussion The results showed that the steamed samples (SS) had the lowest cooking loss and fat content, the highest moisture content, complete appearance and the lowest levels of hardness and chewiness. Fried samples (FS) had a notable difference in fatty acid composition. The content of unsaturated fatty acids (UFAs) increased significantly, while the relative content of eicosapentaenoic acid (EPA) + docosahexaenoic acid (DHA) decreased from 7.88 to 1.42%, lower than other groups. The essential amino acid index (EAAI) of microwaved samples (MS) was 94.89, which was higher than other groups. Baked samples (BS) had the highest relative content of umami amino acids (UAAs) and sweet amino acids (SAAs), which was 8.08 mg/100 mg and 5.19 mg/100 mg, respectively. Hexanal and nonanal were detected in control samples (CK), SS, FS, MS and BS. While pyrazine compounds were detected only in FS and BS. Steaming and microwaving treatment of golden pomfret resulted in better nutritional preservation, which was more conducive to human health. Frying and baking treatment of golden pomfret had better taste and flavor and higher sensory scores. The nutrition, flavor and edible quality of golden pomfret under different cooking methods were related and interactive. Cooking loss and fat content can be used as simple evaluation indicators to compare the overall quality of different cooking methods. This study provides a reference for the thermal processing technology and industrial production of golden pomfret.
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Affiliation(s)
- Tian Xiong
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the P.R. China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China
| | - Xin Mei
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the P.R. China, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Science, Guangzhou, China
| | - Lan Wang
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Jianbin Shi
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Yong Sui
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Sha Cai
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Fang Cai
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xueling Chen
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Chuanhui Fan
- Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs of the P.R. China, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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Wang H, Pei Z, Zheng Q, Wen P, Li C, Xu Y, Xue C, Wang X, Shen X. Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2102954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Huibo Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Zhisheng Pei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Qianwen Zheng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Pan Wen
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yunsheng Xu
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xiaoqin Wang
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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