1
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Liu S, Sun H, Nagassa M, He X, Pei H, Gao L, Li X, He S. Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status. Food Chem 2024; 455:139760. [PMID: 38824734 DOI: 10.1016/j.foodchem.2024.139760] [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: 01/25/2024] [Revised: 05/17/2024] [Accepted: 05/19/2024] [Indexed: 06/04/2024]
Abstract
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.
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Affiliation(s)
- Shuyun Liu
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hanju Sun
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
| | - Merga Nagassa
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xinzhou He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Hui Pei
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Lingyan Gao
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Xiao Li
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China
| | - Shudong He
- School of Food and Biological Engineering, Anhui Province Key Laboratory of Agricultural Products Modern Processing, Hefei University of Technology, Hefei 230009, PR China.
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2
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Shi J, Yang Y, Zhang T, Liang K, Guo L, Deng R, Liu K, Ren Y. Multiple analyses of main flavor components in reconstituted tobacco and transfer behavior of their key substances during heating. J Sep Sci 2024; 47:e2400250. [PMID: 39034833 DOI: 10.1002/jssc.202400250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 06/21/2024] [Accepted: 07/02/2024] [Indexed: 07/23/2024]
Abstract
Reconstituted tobacco (RT) is a product made by reprocessing tobacco waste, experiencing a growing demand for heat-not-burn products. The purpose of this study is to analyze the main flavor ingredients in RT aerosol, as well as the transfer behavior of key flavor substances from substrates to aerosol and the concentrations of these compounds in the substrate after heating. First, we demonstrated that the odor of four RT aerosol samples could be distinguished using an electronic nose. Through non-targeted analysis, 93 volatile compounds were detected by gas chromatography-mass spectrometry, and 286 non/semi-volatile compounds were identified by ultra-high-performance liquid electrophoresis chromatography-mass spectrometry in aerosol. Furthermore, we found that the formation of RT aerosol involves primarily evaporation and distillation, however, the total content delivered from unheated RT samples to aerosol remains relatively low due to compound volatility and cigarette filtration. Thermal reactions during heating indicated the pyrolysis of chlorogenic acid to generate catechol and resorcinol, while Maillard reactions involving glucose and proline produced 2,3-dihydro-3,5-dihydroxy-6-methyl-4h-pyran-4-one. The study highlighted that heating RT at approximately 300°C could mitigate the production of harmful substances while still providing a familiar sensory experience with combusted tobacco.
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Affiliation(s)
- Jianyang Shi
- Harmful Components and Tar Reduction in Cigarette Key Laboratory of Sichuan Province, Chengdu, China
- New Tobacco Products Engineering and Technology Research Center of Sichuan Province, Chengdu, China
| | - Yunxia Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Ting Zhang
- Harmful Components and Tar Reduction in Cigarette Key Laboratory of Sichuan Province, Chengdu, China
| | - Kun Liang
- Harmful Components and Tar Reduction in Cigarette Key Laboratory of Sichuan Province, Chengdu, China
- New Tobacco Products Engineering and Technology Research Center of Sichuan Province, Chengdu, China
| | - Linqing Guo
- Harmful Components and Tar Reduction in Cigarette Key Laboratory of Sichuan Province, Chengdu, China
- New Tobacco Products Engineering and Technology Research Center of Sichuan Province, Chengdu, China
| | - Ruijie Deng
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Kai Liu
- Harmful Components and Tar Reduction in Cigarette Key Laboratory of Sichuan Province, Chengdu, China
- New Tobacco Products Engineering and Technology Research Center of Sichuan Province, Chengdu, China
| | - Yao Ren
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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3
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Huang H, Gao Y, Wang L, Yu X, Chen S, Xu Y. Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging. Food Chem X 2024; 22:101356. [PMID: 38623507 PMCID: PMC11016959 DOI: 10.1016/j.fochx.2024.101356] [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: 01/12/2024] [Revised: 03/31/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes. MRIs with different aroma types in Baijiu aged 1-18 years and force-aged for 6 weeks were determined. Results revealed that MRIs in soy sauce aroma-type Baijiu were significantly more abundant than those in other types of Baijiu. Changes in MRIs were observed and compared in aging and forced-aging Baijiu. Additionally, the distribution and variation of heterocycles in Baijiu were examined, which revealed an increase in N-heterocycle levels but a decrease in S- and O-heterocycle levels to a certain extent. The results of this study demonstrate that the Maillard reaction during the aging of Baijiu influences heterocycle concentrations, thereby improving flavor of aged Baijiu. Research into heterocycles and the Maillard reaction may help elucidate the aromatic evolution of Baijiu with aging and provide guidance for Baijiu storage.
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Affiliation(s)
- Hao Huang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Yuchen Gao
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Lulu Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Xiaowei Yu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
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4
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Jia Y, Yan B. Eu 3+-Functionalized MOFs for the simple and rapid 5-Hydroxymethylfurfural determination in food. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 302:123062. [PMID: 37385203 DOI: 10.1016/j.saa.2023.123062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 07/01/2023]
Abstract
5-Hydroxymethylfurfural (5-HMF) is an important product of the Maillard reaction and can be used as a quality indicator of food. 5-HMF has been found in studies to be harmful to human health. In this study, a highly selective and anti-interference fluorescent sensor Eu@1 is constructed based on Eu3+-functionalized Hf-based MOF for monitoring 5-HMF in a variety of food products. Eu@1 shows high selectivity, low LOD (8.46 μM), fast response time, and repeatability for 5-HMF. More importantly, after adding 5-HMF to milk, honey and apple juice samples, the probe Eu@1 is proved to be successfully in sensing 5-HMF in the above food samples. Therefore, this study provides a dependable and efficient alternative for the detection of 5-HMF in food samples.
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Affiliation(s)
- Yinghua Jia
- School of Chem. Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China
| | - Bing Yan
- School of Chem. Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China.
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5
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Zeng S, Wang B, Zhao D, Lv W. Microwave infrared vibrating bed drying of ginger: Drying qualities, microstructure and browning mechanism. Food Chem 2023; 424:136340. [PMID: 37220685 DOI: 10.1016/j.foodchem.2023.136340] [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: 11/09/2022] [Revised: 04/06/2023] [Accepted: 05/08/2023] [Indexed: 05/25/2023]
Abstract
In this study, microwave infrared vibrating bed drying (MIVBD) method was used to dry ginger and the key characteristics of the product were determined, in terms of drying characteristics, microstructure, phenolic and flavonoid contents, ascorbic acid (AA), sugar content, and antioxidant properties. The mechanism of sample browning during drying was investigated. The results showed that increased infrared temperature and microwave power increased the drying rate and caused microstructure damage to the samples. At the same time, which caused the degradation of the active ingredients, promoted Maillard reaction between reducing sugar and amino acid, and caused the increase of 5-hydroxymethylfurfural, then the degree of browning increased. The AA reacted with amino acid to also caused browning. Antioxidant activity was significantly affected by AA and phenolics (r > 0.95). The quality and efficiency of drying can be effectively improved by MIVBD, and the browning can be reduced by controlling infrared temperature and microwave power.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Donglin Zhao
- Chinese Academy of Agricultural Mechanization Sciences Group Co., Ltd., Beijing 100083, China
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
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6
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Yan X, Pan S, Liu X, Tan M, Zheng X, Du W, Wu M, Song Y. Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches. Foods 2023; 12:3012. [PMID: 37628011 PMCID: PMC10453604 DOI: 10.3390/foods12163012] [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: 06/17/2023] [Revised: 07/24/2023] [Accepted: 08/02/2023] [Indexed: 08/27/2023] Open
Abstract
To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.
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Affiliation(s)
- Xinhuan Yan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Shaoxiang Pan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xuemei Liu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Mengnan Tan
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Xiaodong Zheng
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Wenyu Du
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
| | - Ye Song
- Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-Operatives, Jinan 250014, China; (X.Y.); (S.P.); (X.L.); (M.T.); (X.Z.); (W.D.); (M.W.)
- Shandong Province Fruit and Vegetable Storage and Processing Technology Innovation Center, Jinan 250014, China
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7
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Chen D, Bu X, Xu X, Wang B, Zhang M, Gan Y, Yuan H, Xia X. In-pipette-tip kapok fiber-supported liquid extraction/in-situ derivatization coupled with high-performance liquid chromatography for conveniently determining three furfurals. Food Chem 2023; 415:135788. [PMID: 36854240 DOI: 10.1016/j.foodchem.2023.135788] [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: 09/15/2022] [Revised: 02/17/2023] [Accepted: 02/21/2023] [Indexed: 02/27/2023]
Abstract
This study presents an in-pipette-tip kapok fiber-supported liquid extraction/in-situ derivatization (in-pipette-tip KF-SLE-ISD) method for simultaneous enrichment and derivatization of furfurals. Briefly, 3 mg of natural kapok fiber, which was loaded in an assembled pipette-tip, was used to support 12.5 μL of extractant (ethyl acetate/toluene, 75:25, v/v) containing 10 mM 2,4-dinitrophenylhydrazine. The in-pipette-tip KF-SLE-ISD procedure was conveniently conducted by aspirating/releasing 1 mL of sample solution 10 cycles, allowing simultaneous extraction and derivatization of furfurals. Then, 100 μL of acetonitrile was aspirated/released 5 cycles for elution, 10 μL of which was directly analyzed by high-performance liquid chromatography. The limits of quantitation were in ranges of 0.10-0.45 μg/mL. The method showed satisfied linearity (R2 > 0.99), precision (RSD < 8.53%) and relative recovery (90.34-114.71%), which was successfully applied to determine furfurals in various samples (e.g., honeys, juices and glucose injections). The proposed method has the merits of effectiveness, simplicity, low cost, wide availability and ease of automation.
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Affiliation(s)
- Di Chen
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Xinmiao Bu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xinli Xu
- School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Bin Wang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Manyu Zhang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Yumei Gan
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China
| | - Hang Yuan
- College of Chemistry, Zhengzhou University, Zhengzhou 450001, China.
| | - Xu Xia
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, Zhengzhou 450001, China.
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8
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Chen D, Wang B, Xu XL, Bu XM, Zhang MY, Xu X, Yu L, Shi N. One-pot derivatization/extraction coupled with liquid chromatography-tandem mass spectrometry for furfurals determination. Food Chem 2023; 428:136839. [PMID: 37429242 DOI: 10.1016/j.foodchem.2023.136839] [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: 01/26/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/12/2023]
Abstract
Furfurals (5-hydroxymethylfurfural, furfural and 5-methyl furfural) have potential toxic effects to humans. This study developed a simple and rapid one-pot derivatization/extraction procedure for effective sample preparation of furfurals in complex samples prior to instrument analysis. The sample solution was incubated with 1-pyrenebutyric hydrazide (PBH) and hydroxyl-functionalized multi-walled carbon nanotubes (MWCNTs-OH) in a vial for 3 min. During this process, the furfurals were effectively derivatized by PBH and the furfural-PBH derivatives were selectively captured by MWCNTs-OH simultaneously. The detection selectivity and accuracy were greatly improved for the following liquid chromatography-tandem mass spectrometry analysis. Quantifying furfurals was validated over the 0.5-500 ng/mL concentration range with satisfactory linearities (R2 >0.99), accuracies (84.7%-119.0%) and precisions (<9.0%). The limits of quantification of 0.30, 0.36 and 0.20 ng/mL for 5-hydroxymethylfurfural, furfural and 5-methyl furfural, respectively, were achieved. Finally, the validated method was successfully applied to determine furfurals concentrations in various samples.
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Affiliation(s)
- Di Chen
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China
| | - Bin Wang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xin-Li Xu
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xin-Miao Bu
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Man-Yu Zhang
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xia Xu
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, and School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China; Zhengzhou Research Base, National Key Laboratory of Cotton Bio-breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450000, China.
| | - Lei Yu
- Institute of Nuclear Physics and Chemistry, China Academy of Engineering Physics, Mianyang 621000, China.
| | - Nian Shi
- Physics Diagnostic Division, The First Affiliated Hospital of Zhengzhou University, Zhengzhou 450052, China.
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9
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Zhang G, Xiao P, Yuan M, Li Y, Xu Y, Li H, Sun J, Sun B. Roles of sulfur-containing compounds in fermented beverages with 2-furfurylthiol as a case example. Front Nutr 2023; 10:1196816. [PMID: 37457986 PMCID: PMC10348841 DOI: 10.3389/fnut.2023.1196816] [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: 03/30/2023] [Accepted: 05/25/2023] [Indexed: 07/18/2023] Open
Abstract
Aroma is a critical component of the flavor and quality of beverages. Among the volatile chemicals responsible for fragrance perception, sulfur compounds are unique odorants due to their extremely low odor threshold. Although trace amounts of sulfur compounds can enhance the flavor profile of beverages, they can lead to off-odors. Sulfur compounds can be formed via Maillard reaction and microbial metabolism, imparting coffee aroma and altering the flavor of beverages. In order to increase the understanding of sulfur compounds in the field of food flavor, 2-furfurylthiol (FFT) was chosen as a representative to discuss the current status of their generation, sensory impact, enrichment, analytical methods, formation mechanisms, aroma deterioration, and aroma regulation. FFT is comprehensively reviewed, and the main beverages of interest are typically baijiu, beer, wine, and coffee. Challenges and recommendations for FFT are also discussed, including analytical methods and mechanisms of formation, interactions between FFT and other compounds, and the development of specific materials to extend the duration of aroma after release.
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Affiliation(s)
- Guihu Zhang
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Peng Xiao
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Mengmeng Yuan
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Youming Li
- Inner Mongolia Taibus Banner Grassland Brewing Co., Ltd., Xilin Gol League, China
| | - Youqiang Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
| | - Hehe Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jinyuan Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, China
- Beijing Key Laboratory of Quality and Safety, Beijing Technology and Business University, Beijing, China
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10
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Yuan X, Zhou J, Zhang B, Shen C, Yu L, Gong C, Xu Y, Tang K. Identification, quantitation and organoleptic contributions of furan compounds in brandy. Food Chem 2023; 412:135543. [PMID: 36724717 DOI: 10.1016/j.foodchem.2023.135543] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 01/24/2023]
Abstract
Furan compounds actively contribute to the characteristics of brandy. Herein, we have attempted to identify and quantify the furan compounds present in brandy using three different extraction methods combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Threshold determination and omission experiments were carried out to verify their organoleptic contribution. Liquid-liquid extraction using dichloromethane was found to be the optimal extraction method. A total of 21 furan compounds were identified, in which 5 were detected in brandy for the first time. Our quantitative results showed a positive correlation between the furan compound content and the aging time. Among them, ethyl 5-oxotetrahydro-2-furancarboxylate exhibited a very high odor activity value (1.64 < OAV < 179.53) and smoky aroma. Omission tests showed that the three furan compounds with an OAV > 1 made a significant difference to brandy. These findings bring a new perspective to the sensory and chemical characteristics of brandy.
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Affiliation(s)
- Xiaomeng Yuan
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Junmeng Zhou
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Baochun Zhang
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Chunhua Shen
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Lina Yu
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Chuanbin Gong
- ChangYu Group Company Ltd., Yantai, Shandong 264000, PR China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
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11
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Yan S, Zhang M, Yuan Y, Mu G, Xu H, Zhao T, Wang Y, Xue X. Chaste honey in long term-storage: Occurrence and accumulation of Maillard reaction products, and safety assessment. Food Chem 2023; 424:136457. [PMID: 37247601 DOI: 10.1016/j.foodchem.2023.136457] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/09/2023] [Accepted: 05/22/2023] [Indexed: 05/31/2023]
Abstract
Honey, a natural sweetener that can be stored long-term, is prone to Maillard reactions. Maillard reaction products (MRPs), such as 5-hydroxymethylfurfural (5-HMF), α-dicarbonyl compounds (α-DCs), and advanced glycation end products (AGEs), negatively affect human health. We analyzed MRP accumulation in chaste honey over four years. In the first year, α-DCs were dominant with total contents of 509.7 mg/kg. In the second year, Amadori compounds increased, accounting for the largest percentage. Their formation at the initial stage showed inhibition of the Maillard reaction over time. AGE contents were approximately 1.00 mg/kg over four years, which is negligible compared to other foods. Increased 5-HMF was significantly correlated with storage time (p < 0.01), making it a suitable indicator of honey quality. Due to the lack of MRP risk assessments, we compared our findings with daily intake of MRPs from other foods, and the levels of MRPs in honey over four years are acceptable.
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Affiliation(s)
- Sha Yan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China; State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Min Zhang
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yuzhe Yuan
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Guodong Mu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Haitao Xu
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Tian Zhao
- Animal Husbandry and Veterinary Medicine Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China
| | - Yinchen Wang
- Animal Husbandry and Veterinary Medicine Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550005, China.
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apiculture Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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12
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Lu Y, Guo Y, Zhang Y, Sun H, Wu X. Identification and characterization of forced degradation products of 5-hydroxymethyl-2-furaldehyde (5-HMF) by HPLC, LC-LTQ/Orbitrap and NMR studies. J Pharm Biomed Anal 2023; 233:115470. [PMID: 37210891 DOI: 10.1016/j.jpba.2023.115470] [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: 03/03/2023] [Revised: 05/16/2023] [Accepted: 05/17/2023] [Indexed: 05/23/2023]
Abstract
5-Hydroxymethyl-2-furaldehyde (5-HMF) is a kind of aldehyde compound with highly active furan ring, which is generated by dehydration of glucose, fructose, and other monosaccharides. It widely exists in drugs, foods, health products, cosmetics, and traditional Chinese medicine preparations with high sugar content. Due to the toxicity, the concentration of 5-HMF was always monitored to identify non-conformities and adulteration, as well as ensure the process efficiency, traceability and safety in foods or drugs in the pharmacopoeias of various countries. Herein, a comprehensive forced degradation study was performed to characterize the degradation products (DPs) of 5-HMF under hydrolytic (neutral, acidic, and alkaline) degradation, oxidative, thermal, humidity, and photolytic degradation conditions. A total of five degradants were identified, and two of them (DP-3 and DP-5) were novel DPs first reported in our study. Major DPs (i.e., DP-1 and DP-2) with relatively high peak areas were isolated using semi-preparative HPLC and characterized by LC-LTQ/Orbitrap and NMR. 5-HMF was only stable in alkaline hydrolysis condition. In addition, the degradation pathways and mechanism of these DPs were also explained using LC-LTQ/Orbitrap. In silico toxicity and metabolism behavior of the DPs were evaluated using Derek Nexus and Meteor Nexus software, respectively. The predicted toxicity data indicated that both the drug 5-HMF and its DPs bear the potential of hepatotoxicity, mutagenicity, chromosome damage, and skin sensitisation. Our research may be beneficial for the quality control and suitable storage conditions of 5-HMF.
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Affiliation(s)
- Yong Lu
- National Institutes for Food and Drug Control, Beijing, 102629, PR China
| | - Yaqing Guo
- National Institutes for Food and Drug Control, Beijing, 102629, PR China
| | - Yajun Zhang
- National Institutes for Food and Drug Control, Beijing, 102629, PR China
| | - Huimin Sun
- National Institutes for Food and Drug Control, Beijing, 102629, PR China
| | - Xianfu Wu
- National Institutes for Food and Drug Control, Beijing, 102629, PR China.
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13
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Xie C, Wang C, Zhao M, Zhou W. Detection of the 5-hydroxymethylfurfural content in roasted coffee using machine learning based on near-infrared spectroscopy. Food Chem 2023; 422:136199. [PMID: 37121208 DOI: 10.1016/j.foodchem.2023.136199] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 04/05/2023] [Accepted: 04/16/2023] [Indexed: 05/02/2023]
Abstract
Since 5-hydroxymethylfurfural (5-HMF) is carcinogenic to humans, its detection in foods is essential. This study performed near-infrared (NIR) spectroscopy (11998-4000 cm-1) to determine the 5-HMF content in roasted coffee. The random forest (RF) was used to extract important wavenumbers, after which three machine learning models (ordinary least square (OLS), support vector machine (SVM), and RF) were established for the prediction. RF obtained the best prediction results (Rc2 = 0.98 and Rp2 = 0.92) compared with OLS and SVM and effectively extracted the important wavenumbers (11667 cm-1, 11666 cm-1, 10905 cm-1, 7096 cm-1, 7095 cm-1, 7094 cm-1, 7093 cm-1, 7092 cm-1, 5054 cm-1, 5026 cm-1, 5025 cm-1, and 5024 cm-1). The results demonstrated that machine learning models based on NIR spectroscopy could provide a non-destructive approach for determining 5-HMF content in roasted coffee.
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Affiliation(s)
- Chuanqi Xie
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, The Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Changyan Wang
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China
| | - Mengyao Zhao
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China.
| | - Weidong Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, The Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
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14
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Özyurt VH, Avcı O, Tepeli-Büyüksünetci Y, Anık Ü. Bismuth film based electrochemical hydroxymethylfurfural sensor. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04236-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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15
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Simões de Borba V, Cunha Lemos A, Paiva Rodrigues MH, Barnes Rodrigues Cerqueira M, Badiale-Furlong E. Acrylamide and hydroxymethylfurfural in cakes: An approach to reduce the formation of processing contaminants in sweet bakery products. Food Res Int 2023; 165:112518. [PMID: 36869519 DOI: 10.1016/j.foodres.2023.112518] [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: 11/27/2022] [Revised: 01/05/2023] [Accepted: 01/21/2023] [Indexed: 01/29/2023]
Abstract
In bakery products, beyond the heat treatment conditions, the type of flour and the combination with other ingredients in different ratios can increase or mitigate the formation of processing contaminants. In this study, a central composite design and a principal component analysis (PCA) were used to assess how the formulation affects the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in wholemeal and white cakes. The HMF levels (45-138 µg/kg) were up to 13 times lower than the AA (393-970 µg/kg) in cakes. The PCA showed that the proteins increased the AA formation during the dough baking, while the reducing sugar and the browning index were related to HMF formation in the cake crust. The total daily exposure of AA + HMF when consuming wholemeal cake is 1.8 times higher than white cake consumption, in which the values of margin of exposure (MOE), below < 10,000, demonstrated that AA showed a greater risk of exposure than HMF (MOE values > 10,000). Therefore, a good strategy to avoid high AA levels in cakes is to use of refined wheat flour and water in the formulation. In contrast, the advantage of wholemeal cake about their nutritional value should not be disregarded, thus, the use of water in its preparation and moderate consumption are strategies that could be adopted to reduce the risk of exposure to AA.
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Affiliation(s)
- Verônica Simões de Borba
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Andressa Cunha Lemos
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Marcy Heli Paiva Rodrigues
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Maristela Barnes Rodrigues Cerqueira
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
| | - Eliana Badiale-Furlong
- Mycotoxins and Food Science Laboratory, School of Chemistry and Food, Federal University of Rio Grande - FURG, Avenida Itália Km 8, Campus Carreiros, 96203-900 Rio Grande, RS, Brazil.
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16
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Bi YX, Zielinska S, Ni JB, Li XX, Xue XF, Tian WL, Peng WJ, Fang XM. Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen. Food Chem X 2022; 16:100464. [PMID: 36217315 PMCID: PMC9547186 DOI: 10.1016/j.fochx.2022.100464] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/25/2022] [Accepted: 09/27/2022] [Indexed: 10/25/2022] Open
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