1
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Böckstiegel L, Schaumann T, Egert B, Kulling SE, Weinert CH. Development of an Untargeted Method for the Analysis of the Volatile Profile of Onions via Solid-Phase Microextraction Arrow-Headspace-Gas Chromatography-Mass Spectrometry Using Design of Experiments. J Sep Sci 2024; 47:e202400305. [PMID: 39363479 DOI: 10.1002/jssc.202400305] [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: 04/22/2024] [Revised: 08/31/2024] [Accepted: 09/05/2024] [Indexed: 10/05/2024]
Abstract
The distinctive aroma of onions, consisting primarily of sulfur-containing compounds, is one of the reasons for the popularity of the vegetable. The rapid enzymatic and chemical reactions that occur after the destruction of onion bulb tissue render the analysis of the volatile profile challenging. Therefore, sample preparation is a crucial step in the analysis of the onion volatilome, but it often does not receive the necessary attention in the literature. In this work, we focused on two aspects: Firstly, we compared different sample preparation approaches to maximize the volatile yield and to enable the description of the onion volatile profile as it would emerge after a solid-phase microextraction (SPME) Arrow sampling procedure. For headspace (HS)-gas chromatography-mass spectrometry analysis, onion juice with the addition of an ammonium sulfate solution proved to be the best option. Secondly, we optimized the HS sampling and desorption parameters (enrichment time, enrichment temperature, agitator speed, desorption time) for onion volatiles using the efficient design of experiments (DoE) approach. The optimal conditions for the analysis with HS-SPME Arrow were an enrichment time of 75 min at 60°C with an agitator speed of 713 rpm and a desorption time of 120 s.
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Affiliation(s)
- Lea Böckstiegel
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Theresa Schaumann
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Björn Egert
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Sabine E Kulling
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
| | - Christoph H Weinert
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
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2
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Li Y, Wei J, Zhu S, Zhou X, Zhou Y, Wang M. Analysis of characteristic aromas of buckwheat with different germplasm using gas chromatography-mass spectrometry combined with chemometrics and multivariate statistical analysis. Food Chem X 2024; 22:101475. [PMID: 38827020 PMCID: PMC11140191 DOI: 10.1016/j.fochx.2024.101475] [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: 09/18/2023] [Revised: 04/23/2024] [Accepted: 05/13/2024] [Indexed: 06/04/2024] Open
Abstract
In this study, the volatile components in 40 samples of Tartary buckwheat and common buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile substances were identified, among which aldehydes and hydrocarbons were the main volatile components. Odor activity value analysis revealed 26 aromatic compounds, with aldehydes making a significant contribution to the aroma of buckwheat. Seven key compounds that could be used to distinguish Tartary buckwheat from common buckwheat were identified. The orthogonal partial least squares-discriminant analysis was effectively used to classify Tartary buckwheat and common buckwheat from different producing areas. This study provides valuable information for evaluating buckwheat quality, breeding high-quality varieties, and enhancing rational resource development.
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Affiliation(s)
- Yunlong Li
- Institute of Functional Food of Shanxi, Shanxi Agricultural University, Taiyuan 030031, Shanxi, China
| | - Jianan Wei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
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3
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Zheng XT, Zeng XY, Lin XL, Chen DS, Li Y, Huang JJ, Yu ZC, Zhu H. Exploring aromatic components differences and composition regularity of 5 kinds of these 4 aroma types Phoenix Dancong tea based on GC-MS. Sci Rep 2024; 14:2727. [PMID: 38302602 PMCID: PMC10834424 DOI: 10.1038/s41598-024-53307-6] [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: 10/18/2023] [Accepted: 01/30/2024] [Indexed: 02/03/2024] Open
Abstract
Different aromatic components do indeed give different tea flavors. There is still little research on whether there is a certain regularity in the combination and content of aromatic components in different aroma types of Phoenix Dancong (PDC) tea. This potential regularity may be a key factor in unraveling the relationship between reproduction and evolution in PDC tea. Here, the 5 kinds of these 4 aroma types PDC tea (Zhuye, Tuofu, Jianghuaxiang, Juduo, Yashixiang) were used as research materials in this study, the headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyze the aromatic components of these PDC teas. The results showed a total of 36 aromatic components identified in this study. When conducting cluster analysis, it was found that similarity degree arrangement sequence of 5 PDC teas was Juduo, Tuofu, Yashixiang, Zhuye and Jianghuaxiang. Among these aromatic components, the 7,9-Di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione, the 2-Cyclopenten-1-one, 3-methyl-2-(2-pentenyl)-,(Z)-, the 2,4-Di-tert-butylphenol, the 3,7-dimethyl-1,5,7-Octatrien-3-ol, and the 2-Furanmethanol,5-ethenyltetrahydro-.alpha.,.alpha.,5-trimethyl-,cis- are common to 5 PDC teas. This study aims to elucidate the similarities in the aromatic components of 5 PDC teas, revealing the major aroma-endowed substances of various aroma, and providing theoretical reference for further exploring the relationship between aroma type discrimination, variety selection, and evolution of PDC teas.
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Affiliation(s)
- Xiao-Ting Zheng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xing-Yao Zeng
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Xiao-Ling Lin
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Dan-Sheng Chen
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Yun Li
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Jian-Jian Huang
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China
| | - Zheng-Chao Yu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
| | - Hui Zhu
- School of Life Sciences and Food Engineering, Hanshan Normal University, Chaozhou, 521041, People's Republic of China.
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4
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage. Food Res Int 2023; 169:112864. [PMID: 37254313 DOI: 10.1016/j.foodres.2023.112864] [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: 02/17/2023] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents. Volatile profiles were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. For both vegetables, it was observed that different pretreatments prior to a pasteurization step led to diverse volatile profiles. The differences in volatile profiles observed in the different samples were presumably attributed to the different degrees of enzymatic conversions, further conversions of enzymatically formed products and thermally induced reactivities. Interestingly, the observed initial relative differences between volatile profiles of differently pretreated pasteurized samples were still observed after a refrigerated storage of 4 weeks at 4 °C. In conclusion, refrigerated storage only limitedly affected the resulting volatile profile.
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Affiliation(s)
- Sophie M Delbaere
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tom Bernaerts
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Mirte Vangrunderbeek
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Flore Vancoillie
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Marc E Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tara Grauwet
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Ann M Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
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5
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Zhang Y, Liu G, Xie Q, Wang Y, Yu J, Ma X. A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods. Compr Rev Food Sci Food Saf 2023; 22:107-134. [PMID: 36318404 DOI: 10.1111/1541-4337.13064] [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: 05/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/05/2022]
Abstract
For years, various thawing technologies based on pressure, ultrasound, electromagnetic energy, and electric field energy have been actively investigated to minimize the amount of drip and reduce the quality deterioration of muscle foods during thawing. However, existing thawing technologies have limitations in practical applications due to their high costs and technical defects. Therefore, key factors of thawing technologies must be comprehensively analyzed, and their effects must be systematically evaluated by the quality indexes of muscle foods. In this review, the principles and key factors of thawing techniques are discussed, with an emphasis on combinations of thawing technologies. Furthermore, the application effects of thawing technologies in muscle foods are systematically evaluated from the viewpoints of eating quality and microbial and chemical stability. Finally, the disadvantages of the existing thawing technologies and the development prospects of tempering technologies are highlighted. This review can be highly instrumental in achieving more ideal thawing goals.
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Affiliation(s)
- Yuanlv Zhang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Yanyao Wang
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Jia Yu
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoju Ma
- School of Food & Wine, Ningxia University, Yinchuan, Ningxia, China
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6
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Yang C, Zheng Y, Green BD, Zhou C, Pan D, Cao J, Wang L, Cai Z, Xia Q. Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L. Food Res Int 2022; 162:112127. [DOI: 10.1016/j.foodres.2022.112127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/22/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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7
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Comparing the effect of several pretreatment steps, selected to steer (bio)chemical reactions, on the volatile profile of leek (Allium ampeloprasum var. porrum). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Aravindakshan S, Nguyen THA, Kyomugasho C, Van Loey A, Hendrickx ME. The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: Implications of glass transition on storage stability. Food Res Int 2022; 157:111377. [DOI: 10.1016/j.foodres.2022.111377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 05/04/2022] [Accepted: 05/11/2022] [Indexed: 11/04/2022]
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9
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Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Res Int 2022; 157:111243. [DOI: 10.1016/j.foodres.2022.111243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/24/2022] [Accepted: 04/08/2022] [Indexed: 11/21/2022]
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10
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Effect of experimental flour preparation and thermal treatment on the volatile properties of aqueous chickpea flour suspensions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022; 21:2665-2687. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 01/25/2022] [Accepted: 02/18/2022] [Indexed: 01/20/2023]
Abstract
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia
| | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | | | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China
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12
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Xia Q, Zhou C, Wu Z, Pan D, Cao J. Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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13
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Buvé C, Saeys W, Rasmussen MA, Neckebroeck B, Hendrickx M, Grauwet T, Van Loey A. Application of multivariate data analysis for food quality investigations: An example-based review. Food Res Int 2022; 151:110878. [PMID: 34980408 DOI: 10.1016/j.foodres.2021.110878] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 11/29/2021] [Accepted: 12/04/2021] [Indexed: 11/15/2022]
Abstract
These days, large multivariate data sets are common in the food research area. This is not surprising as food quality, which is important for consumers, and its changes are the result of a complex interplay of multiple compounds and reactions. In order to comprehensively extract information from these data sets, proper data analysis tools should be applied. The application of multivariate data analysis (MVDA) is therefore highly recommended. However, at present the use of MVDA for food quality investigations is not yet fully explored. This paper focusses on a number of MVDA methods (PCA (Principal Component Analysis), PLS (Partial Least Squares Regression), PARAFAC (Parallel Factor Analysis) and ASCA (ANOVA Simultaneous Component Analysis)) useful for food quality investigations. The terminology, main steps and the theoretical basis of each method will be explained. As this is an example-based review, each method was applied on the same experimental data set to give the reader an idea about each selected MVDA method and to make a comparison between the outcomes. Numerous MVDA methods are available in literature. Which method to select depends on the data set and objective. PCA should be the first choice for data exploration of two-dimensional data. For predictive purposes, PLS is the most appropriate method. Given an underlying experimental design, ASCA takes into account both the relation between the different variables and the design factors. In case of a multi-way data set, PARAFAC can be used for data exploration. While these methods have already proven their value in research, there is a need to further explore their potential to investigate the complex interplay of compounds and reactions contributing to food quality. With this work we would like to encourage food scientists with no or limited knowledge of MVDA to get some first insights into the selected methods.
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Affiliation(s)
- Carolien Buvé
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Wouter Saeys
- KU Leuven Department of Biosystems, MeBioS division, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Morten Arendt Rasmussen
- University of Copenhagen, Department of Food Science, Faculty of Science, Rolighedsvej 26, 1958 Frederiksberg, Denmark; COPSAC, Copenhagen Prospective Studies on Asthma in Childhood, Herlev and Gentofte Hospital, University of Copenhagen, 2100 Copenhagen, Denmark
| | - Bram Neckebroeck
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium
| | - Ann Van Loey
- KU Leuven Department of Microbial and Molecular Systems, Laboratory of Food Technology, Kasteelpark Arenberg 22 Box 2457, 3001 Leuven, Belgium.
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14
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Demir H, Çelik S, Sezer YÇ. Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer. FOOD SCI TECHNOL INT 2021; 28:340-352. [PMID: 33910396 DOI: 10.1177/10820132211012919] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
This study aimed to determine the effect of ultrasonication (US) and vacuum impregnation (VI) pretreatment techniques applied for the improvement of tenderness on the quality of beef (Longissimus dorsi) traditionally marinated (TM) in onion juice by immersion. TM conditions were 1:5 meat to marinade ratio, final NaCl concentration of 9% (w/v), 4.3 °C and 24 h. US and VI pretreatments significantly (P < 0.05) improved the marinade uptake, but did not alter the lightness (L*) values of beef samples compared to TM. US for 60 min and VI for 40 min pretreatments reduced the hardness of beef by 28.25 and 21.62%, respectively, compared to TM. US and VI pretreatments significantly (P < 0.05) reduced tyramine levels of uncooked and marinated beef samples. Marination in onion juice was found to reduce the lipid oxidation level of beef and increase the general liking score in the sensorial evaluation. Onion juice can be used as a natural marinade for the traditional marination of beef with the help of ultrasonication and vacuum impregnation pretreatments.
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Affiliation(s)
- Hande Demir
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Seyda Çelik
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Yasemin Çelebi Sezer
- Faculty of Engineering, Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
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15
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Differences in New Zealand Hop Cultivars Based on Their Unique Volatile Compounds: An Integrated Fingerprinting and Chemometrics Approach. Foods 2021; 10:foods10020414. [PMID: 33668601 PMCID: PMC7917646 DOI: 10.3390/foods10020414] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 02/03/2021] [Accepted: 02/04/2021] [Indexed: 11/17/2022] Open
Abstract
Hop aroma characteristics originate from hop essential oils, which have complex chemical profiles that remain poorly understood, particularly for New Zealand hops. The aim of this study was to determine volatile compounds that distinguish New Zealand hop cultivars. Untargeted fingerprinting methods based on headspace gas chromatography mass spectrometry (GC-MS) were used to analyse nine hop cultivars. A total of 61 volatile compounds were identified as compounds that differentiated the commercial hop varieties using advanced chemometrics and feature selection techniques. Similarities in volatile composition were found between Wakatu, Wai-iti™ and Kohatu®, which are rich in alcohols. Another grouping was found between Waimea™ and Nelson Sauvin™, where ketones and esters were commonly found. Rakau™ was distinct from the other eight cultivars, distinguished by 2-methylbutyl 3-methylbutanoate and methanethiol hexanoate. Riwaka™ contained the greatest number of discriminating volatile compounds when compared to other cultivars, which was dominated by terpenoids, such as geranyl 2-methylbutanoate, perillene and D-limonene. The chemical fingerprinting approach successfully identified volatile compounds that had not been previously found in New Zealand hop cultivars and that discriminated the commercial cultivars. The data obtained in the present study further extend the knowledge of New Zealand hops and will help facilitate targeted breeding.
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16
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Jia F, Jing Y, Dai R, Li X, Xu B. High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100688] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Xia Q, Zheng Y, Liu Z, Cao J, Chen X, Liu L, Yu H, Barba FJ, Pan D. Nonthermally driven volatilome evolution of food matrices: The case of high pressure processing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.026] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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18
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Impact of Atmospheric Pressure Microwave Plasma Treatment on Quality of Selected Spices. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196815] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Current industry needs are related to higher awareness of modern consumers. These consumers are looking for products in which properties such as bioactive compounds are preserved as much as possible. Plasma treatment is one of the most promising nonthermal technologies that can decontaminate food and keep its original properties. Therefore, the aim of this work was to examine the usefulness of atmospheric pressure argon microwave plasma on decontamination of black pepper seeds, allspice berries and juniper berries. The samples were irradiated by plasma for 15–60 s and their physicochemical (dry matter content, water activity, color, total phenolic content, antioxidant activity, piperine content in black pepper seeds) and microbial (bacteria and molds count) quality was evaluated afterwards. Results demonstrated that plasma irradiation for 15 s was sufficient for partial inactivation of A. niger but less effective against the Gram-positive bacterium B. subtilis, regardless of the raw material. At the same time, plasma treatment reduced water activity, which can positively affect further storage of spices. Properly selected plasma parameters may also enhance extractability of phenolics or piperine (from black pepper seeds) and improve antioxidant activity with not very great, but visible, color changes.
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19
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García-Parra J, González-Cebrino F, Ramírez R. Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4449-4456. [PMID: 32388862 DOI: 10.1002/jsfa.10485] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2018] [Revised: 04/27/2020] [Accepted: 05/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The changes in the volatile profile of a pumpkin (Cucurbita moschata, Duch.) purée processed by high pressure thermal (HPT) processing at different pressure and initial temperature intensities (300, 600, 900 MPa and 60, 80 °C, respectively) was evaluated. Headspace solid-phase microextraction (HS-SPME) technique was used for the extraction and concentration of volatile compounds and the analysis was performed by gas chromatography-mass spectrometry (GC-MS). RESULTS Alcohols were the volatile compounds most abundantly isolated in the headspace of pumpkin purée (control and processed purées had ranges between 43 and 56%), followed by aldehydes (14-28%), hydrocarbons (8-13%) and terpenes (7-10%). Lipid oxidation, Maillard reaction and carotenoids degradation were the main chemical routes of formation of volatile compounds after HPT processing. Initial temperature or pressure intensity of HPT processing, within the ranges tested in this study, did not affect the initial levels of volatile compounds of pumpkin purée. CONCLUSION HPT processing is an effective technology for the preservation of the original aroma of low acid vegetables such as pumpkin. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jesús García-Parra
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Francisco González-Cebrino
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
| | - Rosario Ramírez
- CICYTEX (Centro de Investigaciones Científicas y Tecnológicas de Extremadura), Technological Agri-Food Institute (INTAEX), Badajoz, Spain
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Stübler AS, Lesmes U, Juadjur A, Heinz V, Rauh C, Shpigelman A, Aganovic K. Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102426] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Comparing characteristic aroma components of bead-shaped green teas from different regions using headspace solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry combined with chemometrics. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03514-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Cecchi L, Ieri F, Vignolini P, Mulinacci N, Romani A. Characterization of Volatile and Flavonoid Composition of Different Cuts of Dried Onion ( Allium cepa L.) by HS-SPME-GC-MS, HS-SPME-GC×GC-TOF and HPLC-DAD. Molecules 2020; 25:molecules25020408. [PMID: 31963728 PMCID: PMC7024371 DOI: 10.3390/molecules25020408] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/13/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
Onion is widely used worldwide in various forms for both food and medicinal applications, thanks to its high content of phytonutrients, such as flavonoids and volatile sulfur compounds. Fresh onion is very perishable and drying is widely applied for extending shelf-life, thus obtaining a very easy-to-use functional food ingredient. The flavonoid and volatile fractions of different onion cuts (flakes, rings) prepared through different drying cycles in a static oven, were characterized by high-performance liquid chromatography with a diode-array detector HPLC-DAD, Head Space-Solid Phase Micro Extraction followed by Gas Chromatography coupled with Mass Spectrometry (HS-SPME-GC-MS) and Head-Space Solid Phase Micro Extraction followed by comprehensive two-dimensional Gas-Chromatography (HS-SPME-GC×GC-TOF). Onion flakes showed a significantly higher flavonoid content (3.56 mg g−1) than onion rings (2.04 mg g−1). Onion flakes showed greater amount of volatile organic compounds (VOCs) (127.26 mg g−1) than onion rings (42.79 mg g−1), with different relative amounts of di- and trisulfides—disulfides largely predominate the volatile fraction (amounts over 60% on the total volatile content), followed by trisulfides and dipropyl disulfide and dipropyl trisulfide were the most abundant VOCs. HS-SPME-GC×GC-TOF allowed for the detection of the presence of allylthiol, diethanol sulfide, 4,6-diethyl1,2,3,5-tetrathiolane, not detected by HS-SPME-GC-MS, and provided a fast and direct visualization and comparison of different samples. These results highlight different nutraceutical properties of dried onion samples processed otherwise, only differing in shape and size, thus pointing out potentially different uses as functional ingredients.
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Affiliation(s)
- Lorenzo Cecchi
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Francesca Ieri
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Correspondence: or ; Tel.: +39-055-457-3676
| | - Pamela Vignolini
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff, 6, 50019 Sesto Fiorentino FI, Florence, Italy; (L.C.); (N.M.)
| | - Annalisa Romani
- QuMAP Laboratory, PIN Polo Universitario Città di Prato, Piazza Giovanni Ciardi, 25, 59100 Prato PO, Italy;
- Department of Statistic, Informatics and Applications “G. Parenti” (DiSIA)—University of Florence, Phytolab Laboratory, via Ugo Schiff 6, 50019 Sesto Fiorentino FI, Italy;
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Kharbach M, Marmouzi I, El Jemli M, Bouklouze A, Vander Heyden Y. Recent advances in untargeted and targeted approaches applied in herbal-extracts and essential-oils fingerprinting - A review. J Pharm Biomed Anal 2020; 177:112849. [DOI: 10.1016/j.jpba.2019.112849] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 08/27/2019] [Accepted: 08/29/2019] [Indexed: 12/12/2022]
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Xia Q, Feng T, Lou X, Wang Y, Sun Y, Pan D, Cao J. Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse‐cured duck processed by high pressure, as well as its impact on physicochemical and sensory attributes. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14321] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Tao Feng
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Xiaowei Lou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Ying Wang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
- Department of Food Science & Nutrition Nanjing Normal University Nanjing China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China
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Zhang W, Dong P, Lao F, Liu J, Liao X, Wu J. Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices. Food Chem 2019; 289:215-222. [DOI: 10.1016/j.foodchem.2019.03.064] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 03/10/2019] [Accepted: 03/12/2019] [Indexed: 12/29/2022]
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Wang A, Luca A, Edelenbos M. Emission of volatile organic compounds from yellow onion ( Allium cepa L.) bulbs during storage. Journal of Food Science and Technology 2019; 56:2940-2948. [PMID: 31205349 DOI: 10.1007/s13197-019-03764-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/28/2019] [Accepted: 04/02/2019] [Indexed: 10/26/2022]
Abstract
Fresh onions (Allium cepa L.) emit volatile organic compounds (VOCs) naturally in very low concentrations. The aim of the present study was to determine the emission rate of low-boiling VOCs from healthy and naturally infected onion bulbs at 4, 15, and 25 °C and to evaluate the applicability of the VOC method to monitor quality changes during 12 weeks of storage of two cultivars ('Hystand' and 'Hoza') of yellow onions. VOCs were extracted from the headspace of bulbs by solid phase micro-extraction (SPME) up to 5 times during storage and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of twenty-nine compounds were measured and twenty-seven of these were identified while thirteen were reported for the first time from yellow onion bulbs. Acetone (0.10-18.0 nmol kg-1 day-1), dimethyl disulfide (0.12-18.9 nmol kg-1 day-1) and hexanal (0.05-4.40 nmol kg-1 day-1) were among the most abundant volatiles emitted from healthy bulbs. The concentration of these compounds as well as the total volatiles decreased with time in storage. However, microbial infection resulted in higher emission of propene, carbon disulfide, isoprene, pentane, 2-methylfuran, 3-methylfuran, 1-propenethiol, hexane, and methyl propyl sulfide, indicating that VOC emission may be used as an indicator to monitor natural senescence and decay of stored onion bulbs.
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Affiliation(s)
- Aimei Wang
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
| | - Alexandru Luca
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
| | - Merete Edelenbos
- Department of Food Science, Aarhus University, Kirstinebjergvej 10, 5792 Aarslev, Denmark
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27
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Wibowo S, Essel EA, De Man S, Bernaert N, Van Droogenbroeck B, Grauwet T, Van Loey A, Hendrickx M. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Headspace fingerprint as a potential multivariate intrinsic indicator to monitor temperature variation of thermal in-pack processes: A case-study on broccoli puree. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Sevenich R, Mathys A. Continuous Versus Discontinuous Ultra-High-Pressure Systems for Food Sterilization with Focus on Ultra-High-Pressure Homogenization and High-Pressure Thermal Sterilization: A Review. Compr Rev Food Sci Food Saf 2018; 17:646-662. [DOI: 10.1111/1541-4337.12348] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Accepted: 03/02/2018] [Indexed: 12/20/2022]
Affiliation(s)
- Robert Sevenich
- Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Königin-Luise-Straße 22 Berlin D-14195 Germany
| | - Alexander Mathys
- ETH Zurich, Inst. of Food, Nutrition and Health; Laboratory of Sustainable Food Processing; Schmelzbergstrasse 9 Zurich CH-8092 Switzerland
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Krofta K, Houška M, Mikyška A, Čermák P. Changes in the composition of hop secondary metabolites induced by high hydrostatic pressure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Karel Krofta
- Hop Research Institute Co. Ltd; Kadaňská 2525, 43846 Žatec Czech Republic
| | - Milan Houška
- Food Research Institute Prague; Radiová 7, 102 00 Prague 10 Czech Republic
| | - Alexandr Mikyška
- Research Institute of Brewing and Malting PLC; Lípová 15 12044 Prague 2 Czech Republic
| | - Pavel Čermák
- Thomayer's Hospital; Vídeňská 800 140 59 Prague 4 Czech Republic
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31
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Xia Q, Li Y. Ultra-high pressure effects on color, volatile organic compounds and antioxidants of wholegrain brown rice (Oryza sativa L.) during storage: A comparative study with high-intensity ultrasound and germination pretreatments. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.12.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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32
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Poojary MM, Putnik P, Bursać Kovačević D, Barba FJ, Lorenzo JM, Dias DA, Shpigelman A. Stability and extraction of bioactive sulfur compounds from Allium genus processed by traditional and innovative technologies. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.04.007] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Carotenoid stability and lipid oxidation during storage of low-fat carrot and tomato based systems. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.021] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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34
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Xia Q, Mei J, Yu W, Li Y. High hydrostatic pressure treatments enhance volatile components of pre-germinated brown rice revealed by aromatic fingerprinting based on HS-SPME/GC–MS and chemometric methods. Food Res Int 2017; 91:103-114. [DOI: 10.1016/j.foodres.2016.12.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 11/24/2016] [Accepted: 12/04/2016] [Indexed: 12/29/2022]
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35
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Avila Ruiz G, Xi B, Minor M, Sala G, van Boekel M, Fogliano V, Stieger M. High-Pressure-High-Temperature Processing Reduces Maillard Reaction and Viscosity in Whey Protein-Sugar Solutions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7208-7215. [PMID: 27588940 DOI: 10.1021/acs.jafc.6b01955] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aim of the study was to determine the influence of pressure in high-pressure-high-temperature (HPHT) processing on Maillard reactions and protein aggregation of whey protein-sugar solutions. Solutions of whey protein isolate containing either glucose or trehalose at pH 6, 7, and 9 were treated by HPHT processing or conventional high-temperature (HT) treatments. Browning was reduced, and early and advanced Maillard reactions were retarded under HPHT processing at all pH values compared to HT treatment. HPHT induced a larger pH drop than HT treatments, especially at pH 9, which was not associated with Maillard reactions. After HPHT processing at pH 7, protein aggregation and viscosity of whey protein isolate-glucose/trehalose solutions remained unchanged. It was concluded that HPHT processing can potentially improve the quality of protein-sugar-containing foods, for which browning and high viscosities are undesired, such as high-protein beverages.
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Affiliation(s)
- Geraldine Avila Ruiz
- Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands
| | - Bingyan Xi
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands
| | - Marcel Minor
- Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Guido Sala
- Food and Biobased Research, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Martinus van Boekel
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research Centre , P.O. Box 9101, 6700 HB Wageningen, The Netherlands
| | - Markus Stieger
- Division of Human Nutrition, Wageningen University and Research Centre , P.O. Box 17, 6700 AA Wageningen, The Netherlands
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Yi J, Kebede BT, Grauwet T, Van Loey A, Hu X, Hendrickx M. Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1783-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Serment-Moreno V, Franco-Vega A, Escobedo-Avellaneda Z, Fuentes C, Torres JA, Dibildox-Alvarado E, Welti-Chanes J. The Logistic-Exponential Weibull Model as a Tool to Predict Natural Microflora Inactivation of Agave Mapsiaga Aguamiel (Agave Sap) by High Pressure Treatments. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12816] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Vinicio Serment-Moreno
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
| | - Avelina Franco-Vega
- Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; Av. Dr. Manuel Nava 6, Zona Universitaria 78210 San Luis Potosí SLP Mexico
| | - Zamantha Escobedo-Avellaneda
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
| | - Claudio Fuentes
- Statistics Department; Oregon State University; Corvallis OR 97331
| | - José Antonio Torres
- Food Process Engineering Group, Department of Food Science & Technology; Oregon State University; Corvallis OR 97331
| | - Elena Dibildox-Alvarado
- Facultad de Ciencias Químicas; Universidad Autónoma de San Luis Potosí; Av. Dr. Manuel Nava 6, Zona Universitaria 78210 San Luis Potosí SLP Mexico
| | - Jorge Welti-Chanes
- Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey; Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico 64849 Monterrey NL Mexico
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Sastry SK. Toward a Philosophy and Theory of Volumetric Nonthermal Processing. J Food Sci 2016; 81:E1431-46. [DOI: 10.1111/1750-3841.13324] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/02/2016] [Accepted: 03/31/2016] [Indexed: 11/26/2022]
Affiliation(s)
- Sudhir K. Sastry
- Dept. of Food; Agricultural and Biological Engineering, the Ohio State Univ; 590 Woody Hayes Drive Columbus OH 43210 U.S.A
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39
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Koutidou M, Grauwet T, Acharya P. Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.07.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Aganovic K, Grauwet T, Siemer C, Toepfl S, Heinz V, Hendrickx M, Van Loey A. Headspace fingerprinting and sensory evaluation to discriminate between traditional and alternative pasteurization of watermelon juice. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2586-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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41
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Kebede BT, Grauwet T, Palmers S, Michiels C, Hendrickx M, Van Loey A. Investigating chemical changes during shelf-life of thermal and high-pressure high-temperature sterilised carrot purees: A 'fingerprinting kinetics' approach. Food Chem 2015; 185:119-26. [PMID: 25952849 DOI: 10.1016/j.foodchem.2015.02.134] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2014] [Revised: 02/12/2015] [Accepted: 02/26/2015] [Indexed: 10/23/2022]
Abstract
This work investigates chemical changes during shelf-life of thermally and high pressure high temperature (HPHT) sterilised carrot purees using a 'fingerprinting kinetics' approach. Fingerprinting enabled selection of Strecker aldehydes, terpenes, phenylpropanoids, fatty acid derivatives and carotenoid degradation products as volatiles clearly changing during shelf-life. Next, kinetic modelling of these volatiles was performed to compare their reaction kinetics during storage in differently sterilised samples. Immediately after processing, the Strecker aldehydes were detected at higher levels in thermally sterilised samples. During storage, the compounds increased at a comparable rate in thermally and HPHT processed samples. In contrast, immediately after processing, most of the naturally occurring terpenes and phenylpropanoids were better preserved in HPHT treated samples. Nevertheless, by the end of storage, the concentration of these compounds decreased to almost the same level in both thermal and HPHT samples (with a higher degradation rate in HPHT samples).
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Affiliation(s)
- Biniam T Kebede
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium.
| | - Tara Grauwet
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium
| | - Stijn Palmers
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium
| | - Chris Michiels
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium
| | - Marc Hendrickx
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium
| | - Ann Van Loey
- Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 23 - Box 2457, 3001 Heverlee, Belgium.
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Wibowo S, Grauwet T, Kebede BT, Hendrickx M, Van Loey A. Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction. Food Res Int 2015; 75:295-304. [DOI: 10.1016/j.foodres.2015.06.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2015] [Revised: 06/12/2015] [Accepted: 06/17/2015] [Indexed: 10/23/2022]
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Villière A, Le Roy S, Fillonneau C, Guillet F, Falquerho H, Boussely S, Prost C. Evaluation of aroma profile differences between sué, sautéed, and pan-fried onions using an innovative olfactometric approach. ACTA ACUST UNITED AC 2015. [DOI: 10.1186/s13411-015-0034-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Kebede BT, Grauwet T, Magpusao J, Palmers S, Michiels C, Hendrickx M, Loey AV. An integrated fingerprinting and kinetic approach to accelerated shelf-life testing of chemical changes in thermally treated carrot puree. Food Chem 2015; 179:94-102. [DOI: 10.1016/j.foodchem.2015.01.074] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Revised: 01/09/2015] [Accepted: 01/14/2015] [Indexed: 11/28/2022]
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Kebede BT, Grauwet T, Magpusao J, Palmers S, Michiels C, Hendrickx M, Van Loey A. Chemical changes of thermally sterilized broccoli puree during shelf-life: Investigation of the volatile fraction by fingerprinting-kinetics. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.10.017] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Grauwet T, Kebede BT, Delgado RM, Lemmens L, Manzoni F, Vervoort L, Hendrickx M, Stephen Elmore J, Van Loey A. Evaluating the potential of high pressure high temperature and thermal processing on volatile compounds, nutritional and structural properties of orange and yellow carrots. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2319-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Liu F, Grauwet T, Kebede BT, Van Loey A, Liao X, Hendrickx M. Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1280-3] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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