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Dubourg G, Pavlović Z, Bajac B, Kukkar M, Finčur N, Novaković Z, Radović M. Advancement of metal oxide nanomaterials on agri-food fronts. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 928:172048. [PMID: 38580125 DOI: 10.1016/j.scitotenv.2024.172048] [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: 11/27/2023] [Revised: 03/03/2024] [Accepted: 03/26/2024] [Indexed: 04/07/2024]
Abstract
The application of metal oxide nanomaterials (MOx NMs) in the agrifood industry offers innovative solutions that can facilitate a paradigm shift in a sector that is currently facing challenges in meeting the growing requirements for food production, while safeguarding the environment from the impacts of current agriculture practices. This review comprehensively illustrates recent advancements and applications of MOx for sustainable practices in the food and agricultural industries and environmental preservation. Relevant published data point out that MOx NMs can be tailored for specific properties, enabling advanced design concepts with improved features for various applications in the agrifood industry. Applications include nano-agrochemical formulation, control of food quality through nanosensors, and smart food packaging. Furthermore, recent research suggests MOx's vital role in addressing environmental challenges by removing toxic elements from contaminated soil and water. This mitigates the environmental effects of widespread agrichemical use and creates a more favorable environment for plant growth. The review also discusses potential barriers, particularly regarding MOx toxicity and risk evaluation. Fundamental concerns about possible adverse effects on human health and the environment must be addressed to establish an appropriate regulatory framework for nano metal oxide-based food and agricultural products.
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Affiliation(s)
- Georges Dubourg
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia.
| | - Zoran Pavlović
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
| | - Branimir Bajac
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
| | - Manil Kukkar
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
| | - Nina Finčur
- University of Novi Sad Faculty of Sciences, Department of Chemistry, Biochemistry and Environmental Protection, Trg Dositeja Obradovića 3, 21000 Novi Sad, Serbia
| | - Zorica Novaković
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
| | - Marko Radović
- University of Novi Sad, Center for Sensor Technologies, Biosense Institute, Dr Zorana Đinđića 1, 21000 Novi Sad, Serbia
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Xiang X, Chen L, Dong S, Wang F, Li X, Huang Y, Liu Y, Huang Q, Li S, Ye L. Multiomics reveals the formation pathway of volatile compounds in preserved egg yolk (PEY) induced by NaCl: Based on the model of PEY and salted egg yolk (SEY) treated with/without NaCl. Food Chem 2023; 429:136823. [PMID: 37480774 DOI: 10.1016/j.foodchem.2023.136823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 06/26/2023] [Accepted: 07/04/2023] [Indexed: 07/24/2023]
Abstract
The models of preserved egg yolk (PEY) and salted egg yolk both treated with or without NaCl were performed to explore the effect of NaCl on the characteristic volatile compounds (VOCs) in PEY. 1-hexanol, 2-heptanone, isoamyl acetate, etc., compounds were confirmed as the characteristic VOCs in PEY mainly induced by NaCl and the formation of 1-octanol, 2-pentylfuran, ammonia, etc., characteristic VOCs induced by NaCl may depend on the combined effect of Cu2+ and OH-. Among them, 1-hexanol and 2-heptanone were formed from linoleic acid in PS(18:0_18:2) and oleic acid in PG(22:6_18:1), respectively, through multi-omics and correlation analysis. Meanwhile, 1-octanol may originated from β-oxidation of oleic acid in PS(18:1); 2-pentylfuran and ammonia maybe derived from the derivative of aspartate and the degradation of l-methionine, respectively. Moreover, this study provides a new insight to parse the influence of NaCl with/without other exogenous factors on the formation of VOCs in food products.
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Affiliation(s)
- Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Faxiang Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Xianghong Li
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yiqun Huang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China
| | - Yongle Liu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China.
| | - Qun Huang
- School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550025, China.
| | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang 843300, China
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Su R, Ke W, Bai J, Wang M, Usman S, Xie D, Xu D, Chen M, Guo X. Comprehensive profiling of the metabolome in corn silage inoculated with or without Lactiplantibacillus plantarum using different untargeted metabolomics analyses. Arch Anim Nutr 2023; 77:323-341. [PMID: 37726873 DOI: 10.1080/1745039x.2023.2247824] [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: 04/16/2023] [Accepted: 08/04/2023] [Indexed: 09/21/2023]
Abstract
Silage fermentation is a complicated biochemical process involving interactions between microbes and metabolites. However, the overall metabolome feature of ensiled forage and its response to lactic acid bacteria inoculation is poorly understood. Hence, in this study metabolome profiles of whole-plant corn silage inoculated with or without Lactiplantibacillus plantarum were characterised via solid-phase microextraction/gas chromatography/mass spectrometry (SPME-GC-MS), gas chromatography/time-of-flight mass spectrometry (GC-TOF-MS), and Liquid chromatography/Q Exactive HFX mass spectrometry (LC-QE-MS/MS) analysis. There were 2087 identified metabolites including 1143 reliably identified metabolites in fresh and ensiled whole-plant corn. After ensiling, the increased metabolites in whole-plant corn were mainly composed of organic acids, volatile organic compounds (VOC), benzene and substituted derivatives, carboxylic acids and derivatives, fatty acyls, flavonoids, indoles and derivatives, organooxygen compounds (including amines and amides), phenols, pyridines and derivatives, and steroids and steroid derivatives, which includes neurotransmitters and metabolites with aromatic, antioxidant, anti-inflammatory, and antimicrobial activities. Phenylacetaldehyde was the most abundant aromatic metabolite after ensiling. L-isoleucine and oxoproline were the major free amino acids in silage. Ensiling markedly increased the relative abundances of 3-phenyllactic acid, chrysoeriol, 6-O-acetylaustroinulin, acetylcholine, γ-aminobutyric acid, pyridoxine, and alpha-linoleic acid. Inoculation with L. plantarum remarkably changed silage VOC composition, and essential amino acids, 3-phenyllactic acid, and cinnamaldehyde compared with untreated silage. The present study does not only provide a deeper insight into metabolites of the ensiled whole-plant corn but also reveals metabolites with specific biological functions that could be much helpful in screening novel lactic acid bacteria to well ensile forages. Inoculation with L. plantarum significantly affects the metabolome in ensiled whole-plant corn.
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Affiliation(s)
- Rina Su
- State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China
- Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China
| | - Wencan Ke
- Department of Animal Science, Ningxia University, Yinchuan, PR China
| | - Jie Bai
- College of Grassland Science, Gansu Agricultural University, Lanzhou, China
| | - Musen Wang
- Department of Animal Science and Technology, Hainan University, Haikou, PR China
| | - Samaila Usman
- State Key Laboratory of Grassland Agro-Ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, PR China
| | - Dongmei Xie
- State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China
- Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China
| | - Dongmei Xu
- State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China
- Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China
| | - Mengyan Chen
- State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China
- Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China
| | - Xusheng Guo
- State Key Laboratory of Grassland Agro-ecosystems, School of Life Sciences, Lanzhou University, Lanzhou, PR China
- Probiotics and Biological Feed Research Centre, Lanzhou University, Lanzhou, PR China
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Feltes G, Ballen SC, Steffens J, Paroul N, Steffens C. Differentiating True and False Cinnamon: Exploring Multiple Approaches for Discrimination. MICROMACHINES 2023; 14:1819. [PMID: 37893256 PMCID: PMC10609063 DOI: 10.3390/mi14101819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/18/2023] [Accepted: 09/22/2023] [Indexed: 10/29/2023]
Abstract
This study presents a comprehensive literature review that investigates the distinctions between true and false cinnamon. Given the intricate compositions of essential oils (EOs), various discrimination approaches were explored to ensure quality, safety, and authenticity, thereby establishing consumer confidence. Through the utilization of physical-chemical and instrumental analyses, the purity of EOs was evaluated via qualitative and quantitative assessments, enabling the identification of constituents or compounds within the oils. Consequently, a diverse array of techniques has been documented, encompassing organoleptic, physical, chemical, and instrumental methodologies, such as spectroscopic and chromatographic methods. Electronic noses (e-noses) exhibit significant potential for identifying cinnamon adulteration, presenting a rapid, non-destructive, and cost-effective approach. Leveraging their capability to detect and analyze volatile organic compound (VOC) profiles, e-noses can contribute to ensuring authenticity and quality in the food and fragrance industries. Continued research and development efforts in this domain will assuredly augment the capacities of this promising avenue, which is the utilization of Artificial Intelligence (AI) and Machine Learning (ML) algorithms in conjunction with spectroscopic data to combat cinnamon adulteration.
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Affiliation(s)
- Giovana Feltes
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Sandra C Ballen
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Juliana Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Natalia Paroul
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
| | - Clarice Steffens
- Department of Food Engineering, Universidade Regional Integrada do Alto Uruguai e das Missões, Av. Sete de Setembro, 1621, Erechim 99709-910, Brazil
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Ribeiro AC, Casal S, Lopes da Silva JA, Saraiva JA. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg. Foods 2023; 12:2459. [PMID: 37444197 DOI: 10.3390/foods12132459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 07/15/2023] Open
Abstract
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP-US-TP, 160 MPa/5 min-50% amplitude/1 min-60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7-12%), which was accompanied by a viscosity increment (41-59%), whereas the US-only and MP-US-TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35-63%, with the MP-US-TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP-US-TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP-US-TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP-US-TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.
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Affiliation(s)
- Ana C Ribeiro
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- Associate Laboratory LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Department of Chemistry, University of Porto, 4050-313 Porto, Portugal
| | - José A Lopes da Silva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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V González-de-Peredo A, Vázquez-Espinosa M, Espada-Bellido E, Ferreiro-González M, Carrera C, Palma M, F Barbero G. Application of Direct Thermal Desorption-Gas Chromatography-Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach. Pharmaceuticals (Basel) 2023; 16:ph16050715. [PMID: 37242498 DOI: 10.3390/ph16050715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 05/28/2023] Open
Abstract
The population is now more aware of their diets due to the connection between food and general health. Onions (Allium cepa L.), common vegetables that are minimally processed and grown locally, are known for their health-promoting properties. The organosulfur compounds present in onions have powerful antioxidant properties and may decrease the likelihood of developing certain disorders. It is vital to employ an optimum approach with the best qualities for studying the target compounds to undertake a thorough analysis of these compounds. In this study, the use of a direct thermal desorption-gas chromatography-mass spectrometry method with a Box-Behnken design and multi-response optimization is proposed. Direct thermal desorption is an environmentally friendly technique that eliminates the use of solvents and requires no prior preparation of the sample. To the author's knowledge, this methodology has not been previously used to study the organosulfur compounds in onions. Likewise, the optimal conditions for pre-extraction and post-analysis of organosulfur compounds were as follows: 46 mg of onion in the tube, a desorption heat of 205 °C for 960 s, and a trap heat of 267 °C for 180 s. The repeatability and intermediate precision of the method were evaluated by conducting 27 tests over three consecutive days. The results obtained for all compounds studied revealed CV values ranging from 1.8% to 9.9%. The major compound reported in onions was 2,4-dimethyl-thiophene, representing 19.4% of the total area of sulfur compounds. The propanethial S-oxide, the principal compound responsible for the tear factor, accounted for 4.5% of the total area.
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Affiliation(s)
- Ana V González-de-Peredo
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Mercedes Vázquez-Espinosa
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Estrella Espada-Bellido
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
| | - Gerardo F Barbero
- Department of Analytical Chemistry, Faculty of Sciences, Wine and Agrifood Research Institute (IVAGRO), University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain
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Yu Z, Ye L, He Y, Lu X, Chen L, Dong S, Xiang X. Study on the formation pathways of characteristic volatiles in preserved egg yolk caused by lipid species during pickling. Food Chem 2023; 424:136310. [PMID: 37229895 DOI: 10.1016/j.foodchem.2023.136310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023]
Abstract
The formation of volatiles in high-fat foods is strongly influenced by the composition and structure of lipids. The relationship between key variable lipid species and characteristic volatiles were performed by lipidomics and flavoromics to resolve the pathways of volatiles in preserved egg yolk (PEY) during pickling. The results showed that the formation of nonanal and benzaldehyde at early stage possibly derived from oleic acid sited at Sn-1 in TG(18:1_18:2_20:4), Sn-2 in PE(22:6_18:1), and linoleic acid bonded at Sn-2 in TG(18:1_18:2_20:4), respectively. 1-octen-3-ol may be formed from linoleic acid located at Sn-2 in TG(18:1_18:2_20:4) and arachidonic acid sited at Sn-3 in TG(18:1_18:2_20:4). Indole was formed through TGs(16:0_16:1_20:1;16:1_18:1_22:1;23:0_18:1_18:1) at the later stage, and acetophenone through TGs(14:0_20:0_20:4;14:0_15:0_18:1; 16:0_16:0_22:6), PCs(24:0_18:1;O-18:1_18:2), PEs(P-18:1_20:4;P-18:1_22:6) and SPH(d18:0) during whole process of pickling. Our study provides a deep and precise insight for the formation pathways of characteristic volatiles in PEY through lipids degradation during pickling at the molecular level.
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Affiliation(s)
- Zhuosi Yu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Lin Ye
- College of Food Science and Engineering, Tarim University, Alar, Xinjiang, China
| | - Yating He
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xinhong Lu
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Le Chen
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Shiqin Dong
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China
| | - Xiaole Xiang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan, China.
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Wang C, Fu C, Li Y, Zhang Y, Zhang B, Zhang J. Integrated volatilomic profiles and chemometrics provide new insights into the spatial distribution and aroma differences of volatile compounds in seven Toona sinensis cultivars. Food Chem 2023; 407:135116. [PMID: 36493480 DOI: 10.1016/j.foodchem.2022.135116] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 11/18/2022] [Accepted: 11/27/2022] [Indexed: 12/13/2022]
Abstract
As a popular vegetable, the unique and pleasant aroma is the key quality characteristic of Toona sinensis. To explore the sources and differences of aroma, the volatilomic profiling in the leaves and shoots of seven T. sinensis cultivars were investigated by chemometric analysis. The results indicated that aroma differences of each cultivar can be distinguished by W5S, W1S, W1W and W2S sensors during E-nose analysis. More than two thirds of all volatile organic compounds (VOCs) were derived from the leaves of most cultivars, except for Ximu toon. Notably, 2-mercapto-3,4-dimethyl-2,3-dihydrothiophene, 3,4-dimethyl thiophene, methyl thiirane, isocaryophyllene and hexanal were the major VOCs in both the leaves and shoots of T. sinensis. By constructing a weighted correlation network model, 5 modules and 11 hub VOCs were identified in the leaf samples of all cultivars. The data indicate that differential intracellular metabolic responses are responsible for the aroma formation of seven T. sinensis cultivars.
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Affiliation(s)
- Cheng Wang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chendan Fu
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanfang Li
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yilan Zhang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Beibei Zhang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jingfang Zhang
- Department of Forestry Engineering, College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Wang Z, Ahmad W, Zhu A, Geng W, Kang W, Ouyang Q, Chen Q. Identification of volatile compounds and metabolic pathway during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis. ULTRASONICS SONOCHEMISTRY 2023; 94:106339. [PMID: 36842214 PMCID: PMC9984899 DOI: 10.1016/j.ultsonch.2023.106339] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 01/29/2023] [Accepted: 02/17/2023] [Indexed: 06/18/2023]
Abstract
The current work combines headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS) with multivariate analysis fusion metabonomics for examining metabolite profile changes. The correlation with metabolic pathways during the fermentation of kombucha tea were comprehensively explored. For optimizing the fermentation process, ultrasound-assisted factors were explored. A total of 132 metabolites released by fermented kombucha were detected by HS-SPME-GC/MS. We employed the principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA) to present the relationship between aroma components and fermentation time, of which the first two principal components respectively accounted for 60.3% and 6.5% of the total variance. Multivariate statistical analysis showed that during the fermentation of kombucha tea, there were significant differences in the phenotypes of metabolites in the samples, and 25 characteristic metabolites were selected as biomarkers. Leaf alcohol was first proposed as the characteristic volatile in the fermentation process of kombucha. Furthermore, we addressed the generation pathways of characteristic volatiles, their formation mechanisms, and the transformational correlation among them. Our findings provide a roadmap for future kombucha fermentation processing to enhance kombucha flavor and aroma.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Afang Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wenhui Geng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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An Efficient Processing Strategy to Improve the Flavor Profile of Egg Yolk: Ozone-Mediated Oxidation. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010124. [PMID: 36615317 PMCID: PMC9822375 DOI: 10.3390/molecules28010124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/26/2022] [Accepted: 12/01/2022] [Indexed: 12/28/2022]
Abstract
This study investigated the effect of ozone treatment on egg yolk volatiles and fatty acids. The composition and content of volatile substances and the fatty acid content of the egg yolk were changed significantly after ozonation. With proper ozone treatment (30 min), the aldehyde content in the egg yolk increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences among the types of fatty acids in the egg yolks after being treated with ozone, but there were differences in their relative contents. The results of SDS-PAGE showed no significant difference in yolk protein composition and contents among the groups. SEM results showed that moderate ozone treatment (20 min and 30 min) led to a regular and dense network structure of egg yolk. These results provided a theoretical basis for expanding the application of ozone technology in the egg yolk processing industry.
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Chen X, Liang K, Zhu H. Effects of cooking on the nutritional quality and volatile compounds in omega-3 fatty acids enriched eggs. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3703-3711. [PMID: 34893990 DOI: 10.1002/jsfa.11717] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 11/11/2021] [Accepted: 12/10/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND The extensive consumption of eggs and their utilization as an ingredient in food products globally offer excellent potential for increasing dietary omega-3 polyunsaturated fatty acid (PUFA) intake. Thus far, research involving dietary focused on changes in their physical properties after boiling, protein denaturation, storage stability, and other characteristics. However, minimal reports are available regarding the evaluation of nutritional changes. Therefore, this study comprehensively investigated the impact of cooking on the nutritional quality and volatile compound profile of ordinary and omega-3 eggs. RESULTS Compared with ordinary eggs, those enriched with omega-3 fatty acids contained higher proportions of total omega-3 PUFAs and α-tocopherol. However, no significant difference was evident between the amino acid compositions of the two types of eggs. Omega-3 eggs boiled for 20 min at 75 °C showed higher levels of omega-3 PUFAs, total tocopherol, and essential amino acids while increasing the heating time and temperature reduced these nutrients. Heat treatment significantly decreased the ketones and alcohol content while increasing the hydrocarbons level. The overall variations in the metabolic response due to cooking temperature were evidenced by the multiple metabolic associations and clustering on the principal component analysis (PCA) plane and heat map. CONCLUSION The findings provided useful information for ensuring quality retention in eggs, especially those enriched with omega-3. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xue Chen
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing, China
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12
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Li G, Liu S, Zhou Q, Han J, Qian C, Li Y, Meng X, Gao X, Zhou T, Li P, Gu Q. Effect of Response Surface Methodology-Optimized Ultrasound-Assisted Pretreatment Extraction on the Composition of Essential Oil Released From Tribute citrus Peels. Front Nutr 2022; 9:840780. [PMID: 35571948 PMCID: PMC9097513 DOI: 10.3389/fnut.2022.840780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 03/07/2022] [Indexed: 11/13/2022] Open
Abstract
The traditional hydrodistillation (HD) and ultrasound-assisted pretreatment extraction (UAPE) methods were proposed to obtain essential oil (EO) from Tribute citrus (TC) peels. The Box-Behnken design was employed to optimize the HD and UAPE procedures. Moreover, gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose) were applied to identify the discrepancy of the extraction methods. The yield of EO extracted by UAPE (114.02 mg/g) was significantly higher than that by HD (85.67 mg/g) (p < 0.01) undergoing 40 min short time-consuming UPAE. A total of 28 compounds were extracted from the TC peels as terpenes were the predominant components. d-Limonene was the most vital compound in the T. citrus essential oil (TCEO), accounting for 86.38% of the total volatile concentration in HD and 86.75% in UAPE, respectively, followed by α-pinene, sabinene, γ-myrcene, and β-phellandrene. The chart of radar and graphic of the principal component analysis by E-nose displayed no significance, which was similar to the GC-MS results. This study demonstrated that UAPE is an efficient and short time-consuming method for TCEO extraction, which provides a promising method for the separation of EO from aromatic plant materials.
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Affiliation(s)
- Guoqiang Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Shuxun Liu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qingqing Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Cheng Qian
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yongquan Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xia Meng
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Xin Gao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Tao Zhou
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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Ren L, Ma J, Xu W, Lv Y, Tong Q. Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk. Food Res Int 2022; 154:111029. [DOI: 10.1016/j.foodres.2022.111029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 02/12/2022] [Accepted: 02/15/2022] [Indexed: 11/30/2022]
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14
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Gouda M, Tadda MA, Zhao Y, Farmanullah F, Chu B, Li X, He Y. Microalgae Bioactive Carbohydrates as a Novel Sustainable and Eco-Friendly Source of Prebiotics: Emerging Health Functionality and Recent Technologies for Extraction and Detection. Front Nutr 2022; 9:806692. [PMID: 35387198 PMCID: PMC8979111 DOI: 10.3389/fnut.2022.806692] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Accepted: 02/16/2022] [Indexed: 12/16/2022] Open
Abstract
There is a global interest in the novel consumption, nutritional trends, and the market of new prebiotic sources and their potential functional impacts. Commercially available nutritional supplements based on microalgae that are approved to be edible by FDA, like Arthrospira platensis (Cyanobacteria) and Chlorella vulgaris (Chlorophyta) become widely attractive. Microalgae are rich in carbohydrates, proteins, and polyunsaturated fatty acids that have high bioactivity. Recently, scientists are studying the microalgae polysaccharides (PS) or their derivatives (as dietary fibers) for their potential action as a novel prebiotic source for functional foods. Besides, the microalgae prebiotic polysaccharides are used for medication due to their antioxidant, anticancer, and antihypertensive bioactivities. This review provides an overview of microalgae prebiotics and other macromolecules' health benefits. The phytochemistry of various species as alternative future sources of novel polysaccharides were mentioned. The application as well as the production constraints and multidisciplinary approaches for evaluating microalgae phytochemistry were discussed. Additionally, the association between this potential of combining techniques like spectroscopic, chromatographic, and electrochemical analyses for microalgae sensation and analysis novelty compared to the chemical methods was emphasized.
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Affiliation(s)
- Mostafa Gouda
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Nutrition and Food Science, National Research Centre, Giza, Egypt
| | - Musa A. Tadda
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria
| | - Yinglei Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Institute of Agricultural Equipment, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - F. Farmanullah
- Faculty of Veterinary and Animal Sciences, National Center for Livestock Breeding Genetics and Genomics LUAWMS, Uthal, Pakistan
| | - Bingquan Chu
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, China
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
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15
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Using Deep Convolutional Neural Network for Image-Based Diagnosis of Nutrient Deficiencies in Plants Grown in Aquaponics. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10020045] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In the aquaponic system, plant nutrients bioavailable from fish excreta are not sufficient for optimal plant growth. Accurate and timely monitoring of the plant’s nutrient status grown in aquaponics is a challenge in order to maintain the balance and sustainability of the system. This study aimed to integrate color imaging and deep convolutional neural networks (DCNNs) to diagnose the nutrient status of lettuce grown in aquaponics. Our approach consists of multi-stage procedures, including plant object detection and classification of nutrient deficiency. The robustness and diagnostic capability of proposed approaches were evaluated using a total number of 3000 lettuce images that were classified into four nutritional classes—namely, full nutrition (FN), nitrogen deficiency (N), phosphorous deficiency (P), and potassium deficiency (K). The performance of the DCNNs was compared with traditional machine learning (ML) algorithms (i.e., Simple thresholding, K-means, support vector machine; SVM, k-nearest neighbor; KNN, and decision Tree; DT). The results demonstrated that the deep proposed segmentation model obtained an accuracy of 99.1%. Also, the deep proposed classification model achieved the highest accuracy of 96.5%. These results indicate that deep learning models, combined with color imaging, provide a promising approach to timely monitor nutrient status of the plants grown in aquaponics, which allows for taking preventive measures and mitigating economic and production losses. These approaches can be integrated into embedded devices to control nutrient cycles in aquaponics.
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16
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Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time. Molecules 2022; 27:molecules27030601. [PMID: 35163870 PMCID: PMC8838924 DOI: 10.3390/molecules27030601] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 01/12/2022] [Accepted: 01/14/2022] [Indexed: 12/21/2022] Open
Abstract
Egg white protein (EWP) is susceptible to denaturation and coagulation when exposed to high temperatures, adversely affecting its flavour, thereby influencing consumers' decisions. Here, we employ high-voltage cold plasma (HVCP) as a novel nonthermal technique to investigate its influence on the EWP's flavour attributes using E-nose, E-tongue, and headspace gas-chromatography-ion-mobilisation spectrometry (HS-GC-IMS) due to their rapidness and high sensitivity in identifying flavour fingerprints in foods. The EWP was investigated at 0, 60, 120, 180, 240, and 300 s of HVCP treatment time. The results revealed that HVCP significantly influences the odour and taste attributes of the EWP across all treatments, with a more significant influence at 60 and 120 s of HVCP treatment. Principal component analyses of the E-nose and E-tongue clearly distinguish the odour and taste sensors' responses. The HS-GC-IMS analysis identified 65 volatile compounds across the treatments. The volatile compounds' concentrations increased as the HVCP treatment time was increased from 0 to 300 s. The significant compounds contributing to EWP characterisation include heptanal, ethylbenzene, ethanol, acetic acid, nonanal, heptacosane, 5-octadecanal, decanal, p-xylene, and octanal. Thus, this study shows that HVCP could be utilised to modify and improve the EWP flavour attributes.
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17
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Dong XG, Gao LB, Zhang HJ, Wang J, Qiu K, Qi GH, Wu SG. Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms. Food Sci Anim Resour 2021; 41:936-949. [PMID: 34796322 PMCID: PMC8564318 DOI: 10.5851/kosfa.2021.e47] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/04/2021] [Accepted: 08/20/2021] [Indexed: 11/29/2022] Open
Abstract
This study discriminated fatty acid profile and flavor characteristics of Beijing You Chicken (BYC) as a precious local breed and Dwarf Beijing You Chicken (DBYC) eggs. Fatty acid profile and flavor characteristics were analyzed to identify differences between BYC and DBYC eggs. Four classification algorithms were used to build classification models. Arachidic acid, oleic acid (OA), eicosatrienoic acid, docosapentaenoic acid (DPA), hexadecenoic acid, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), unsaturated fatty acids (UFA) and 35 volatile compounds had significant differences in fatty acids and volatile compounds by gas chromatography-mass spectrometry (GC-MS) (p<0.05). For fatty acid data, k-nearest neighbor (KNN) and support vector machine (SVM) got 91.7% classification accuracy. SPME-GC-MS data failed in classification models. For electronic nose data, classification accuracy of KNN, linear discriminant analysis (LDA), SVM and decision tree was all 100%. The overall results indicated that BYC and DBYC eggs could be discriminated based on electronic nose with suitable classification algorithms. This research compared the differentiation of the fatty acid profile and volatile compounds of various egg yolks. The results could be applied to evaluate egg nutrition and distinguish avian eggs.
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Affiliation(s)
- Xiao-Guang Dong
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Li-Bing Gao
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Hai-Jun Zhang
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Jing Wang
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Kai Qiu
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Guang-Hai Qi
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
| | - Shu-Geng Wu
- Institute of Feed Research, Chinese
Academy of Agricultural Sciences, Beijing 100081,
China
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18
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Gouda M, Huang Z, Liu Y, He Y, Li X. Physicochemical impact of bioactive terpenes on the microalgae biomass structural characteristics. BIORESOURCE TECHNOLOGY 2021; 334:125232. [PMID: 33965853 DOI: 10.1016/j.biortech.2021.125232] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/23/2021] [Accepted: 04/25/2021] [Indexed: 06/12/2023]
Abstract
This study aimed to evaluate the functionality of bioactive terpenes on Spirulina (Arthrospira platensis; AP) and Chlorella (Chlorella vulgaris; CV) biomasses. The two microalgae species were treated with 0.01%, 0.05%, and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), and vanillin (VAN). Raman micro-spectroscopy (RMS) was correlated with other physicochemical methods to confirm their functional mechanisms. In results, THY (0.1%) decreased (P < 0.05) RMS intensity at 1196 cm-1 that represents the protein's secondary amines wavenumber. Also, VAN (0.1%) decreased significantly A. platensis α-helix to 16.60 ± 0.52% compared to the control with 19.83 ± 0.32%. While, 0.1% TC increased (P < 0.05) the viscosity to 2.52 ± 0.61 Pa.s. This work demonstrated that terpenes could differently affect the physicochemical structure of microalgae biomass. The RMS's uniqueness comes from its ability to evaluate the functionality of terpenes during microalgae cultivation. Besides, chemometrics led to focus on the most important variances.
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Affiliation(s)
- Mostafa Gouda
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China; Department of Nutrition & Food Science, National Research Centre, Dokki, Giza, Egypt.
| | - Zhenxiong Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yufei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
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19
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Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties. Foods 2021; 10:foods10081686. [PMID: 34441464 PMCID: PMC8394736 DOI: 10.3390/foods10081686] [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: 06/29/2021] [Revised: 07/12/2021] [Accepted: 07/16/2021] [Indexed: 02/06/2023] Open
Abstract
Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and structural characteristics were evaluated. Magnetic resonance imaging (MRI) analysis (a rapid, chemical-free, and non-invasive tool) was carried out to evaluate the water distribution. A multivariate analysis was conducted among all studied variables. According to the results, the overrun of the MEN ice cream was significantly increased as compared to the control sample. The density was also reduced in the MEN sample. Meanwhile, the spreadability (%) of VAN was significantly increased after 6 min as compared to the control treatment. MRI analysis revealed that water distribution was significantly changed in the THY group. The firmness and viscosity of THY samples were significantly increased (p < 0.05). Multivariate analysis indicated that viscosity index and consistency were the top parameters affected by THY. The authors concluded that THY and VAN are promising stabilizers for ice-cream clean production.
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20
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Wang X, Huang Y, Zhou B, Xu W, Xiang X, Huang Q, Li S. Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking. ULTRASONICS SONOCHEMISTRY 2021; 75:105579. [PMID: 33991772 PMCID: PMC8233379 DOI: 10.1016/j.ultsonch.2021.105579] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/15/2021] [Accepted: 04/25/2021] [Indexed: 05/04/2023]
Abstract
Physicochemical, texture indexes, microstructure and volatiles were used to characterize the changes in quality, structure and flavor of cooked salted egg yolks (SEYs) with or without ultrasonic treatment. Experimental results indicated that ultrasonic significantly increased cooking (water) loss, oil exudation, lipids oxidation (TBARS), accelerated the doneness of cooked SEYs and then promoted the generation of volatiles. These results were further confirmed by the improvement of thermal stability, the changes in color, secondary structure of proteins, water distribution and mobility. Meanwhile, more "fragments" and "cracks" were observed in scanning electron microscope (SEM) and the decrease in gumminess and chewiness were detected using texture profile analysis (TPA), inducing that the migration of lipids and collapse of gel network were intensified. Moreover, ultrasonic treatment decreased the content of sodium chloride in SEYs. Therefore, it was concluded that the doneness, quality and flavor of cooked SEYs were improved by ultrasonic treatment, which could be used as an effective and alternative method for the production of SEYs with good flavor, sandy and oily texture.
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Affiliation(s)
- Xuyue Wang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Yu Huang
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Bin Zhou
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China
| | - Weijian Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China
| | - Xiaole Xiang
- School of Chemistry and Food Engineering, Changsha University of Science and Technology, Changsha 410114, Hunan, China.
| | - Qun Huang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Shugang Li
- School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, Hubei, China; Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, China.
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21
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Aguiar J, Gonçalves JL, Alves VL, Câmara JS. Relationship between Volatile Composition and Bioactive Potential of Vegetables and Fruits of Regular Consumption-An Integrative Approach. Molecules 2021; 26:molecules26123653. [PMID: 34203867 PMCID: PMC8232647 DOI: 10.3390/molecules26123653] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/02/2021] [Accepted: 06/07/2021] [Indexed: 01/11/2023] Open
Abstract
In recent years, there has been a growing interest in studying and exploring the potential health benefits of foods, mainly from vegetables and fruits from regular intake. The presence of secondary metabolites, namely polyphenols, carotenoids and terpenes, in certain food matrices seems to contribute to their functional properties, expressed through an increased prevention in the development of certain chronic diseases, namely coronary heart diseases, neurodegenerative diseases, cancer and diabetes. However, some foods' volatile secondary metabolites also present important bioactive properties, although this is a poorly scientifically explored field. In this context, and in order to explore the potential bioactivity of volatile metabolites in different vegetables and fruits from regular consumption, the volatile composition was established using a green extraction technique, solid phase microextraction in headspace mode (HS-SPME), combined with gas chromatography tandem mass spectrometry (GC-MS). A total of 320 volatile metabolites, comprising 51 terpenic compounds, 45 organosulfur compounds, 31 aldehydes, 37 esters, 29 ketones, 28 alcohols, 23 furanic compounds, 22 hydrocarbons, 19 benzene compounds, 13 nitrogenous compounds, 9 carboxylic acids, 7 ethers, 4 halogenated compounds and 3 naphthalene derivatives, were positively identified. Each investigated fruit and vegetable showed a specific volatile metabolomic profile. The obtained results revealed that terpenic compounds, to which are associated antimicrobial, antioxidant, and anticancer activities, are the most predominant chemical family in beetroot (61%), orange carrot (58%) and white carrot (61%), while organosulfur compounds (antiviral activity) are dominant in onion, garlic and watercress. Broccoli and spinach are essentially constituted by alcohols and aldehydes (enzyme-inhibition and antimicrobial properties), while fruits from the Solanaceae family are characterized by esters in tamarillo and aldehydes in tomato.
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Affiliation(s)
- Joselin Aguiar
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - João L. Gonçalves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - Vera L. Alves
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
| | - José S. Câmara
- CQM-Centro de Química da Madeira, Universidade da Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal; (J.A.); (J.L.G.); (V.L.A.)
- Faculdade de Ciências Exatas e da Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
- Correspondence: ; Tel.: +351-291-705-112; Fax: +351-291-705-149
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22
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Zhong W, Liu S, Yang H, Li E. Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gouda M, El-Din Bekhit A, Tang Y, Huang Y, Huang L, He Y, Li X. Recent innovations of ultrasound green technology in herbal phytochemistry: A review. ULTRASONICS SONOCHEMISTRY 2021; 73:105538. [PMID: 33819867 PMCID: PMC8048006 DOI: 10.1016/j.ultsonch.2021.105538] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 03/16/2021] [Accepted: 03/20/2021] [Indexed: 05/10/2023]
Abstract
Ultrasound (US) has become one of the most important techniques in green chemistry and emerging technologies. Many research investigations documented the usefulness of US in a wide range of applications in food science, nanotechnology, and complementary medicine, where effective extraction of natural products is important. However, as with all novel technologies, US has advantages and limitations that require clarification for full adaptation at an industrial scale. The present review discusses recent applications of US in herbal phytochemistry with the emphasis on US effects on chemical structures of bioactive compounds extracted from herbs and their bioactivities. The impact of different US processing conditions such as frequency, intensity, duration, temperature, and pressure on the effectiveness of the extraction process and the properties of the extracted materials are also discussed. Different frequencies and intensities of US have demonstrated its potential applications in modifying, determining, and predicting the physicochemical properties of herbs and their extracts. US has important applications in nanotechnology where it supports the fabrication of inexpensive and eco-friendly herbal nanostructures, as well as acoustic-based biosensors for chemical imaging of the herbal tissues. The application of US enhances the rates of chemical processes such as hydrolysis of herbal fibers, which reduces the time and energy consumed without affecting the quality of the final products. Overall, the use of US in herbal science has great potential to create novel chemical constructions and to be used as an innovative diagnostic system in various biomedical, food, and analytical applications.
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Affiliation(s)
- Mostafa Gouda
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Department of Nutrition & Food Science, National Research Centre, Dokki, Giza, Egypt
| | | | - Yu Tang
- College of Automation, Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Yifeng Huang
- College of Civil Engineering and Architecture, East China Jiaotong University, Nanchang 330013, China
| | - Lingxia Huang
- College of Animal Sciences, Zhejiang University, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Xiaoli Li
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
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Ren L, Ma J, Lv Y, Tong Q, Guo H. Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Yang C, Wang C, Wang M, Qin X, Hao G, Kang M, Hu X, Cheng Y, Shen J. A novel deodorization method of edible oil by using ethanol steam at low temperature. J Food Sci 2021; 86:394-403. [PMID: 33462859 DOI: 10.1111/1750-3841.15578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/17/2020] [Accepted: 11/24/2020] [Indexed: 11/29/2022]
Abstract
A novel deodorization method of edible oil by using ethanol steam at low-temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H-WSD (250 °C for 60 min), L-ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L-ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H-WSD. PRACTICAL APPLICATION: The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.
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Affiliation(s)
- Chen Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Man Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xiaoyu Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Guifang Hao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Mengjie Kang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xizhou Hu
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Yunbin Cheng
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Jing Shen
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
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Zhao X, Sun L, Zhang X, Liu H, Zhu Y. Effects of ultrafine grinding time on the functional and flavor properties of soybean protein isolate. Colloids Surf B Biointerfaces 2020; 196:111345. [PMID: 32950841 DOI: 10.1016/j.colsurfb.2020.111345] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2020] [Revised: 08/18/2020] [Accepted: 08/22/2020] [Indexed: 12/21/2022]
Abstract
Soybean protein isolate (SPI) powders were prepared at different ultrafine grinding time, and the functional and flavor properties of microparticulation SPI were evaluated. With extending ultrafine grinding time, a narrow and uniform particle size distribution in SPI powders was produced. The particle sizes of protein powders at grinding time 0, 2, 4, 6 and 8 h significantly reduced from 217 ± 16.5-137.5 ± 10.7 nm, while the absolute values of zeta-potential significantly increased from 25 ± 0.93-32.4 ± 117 mV (P < 0.05). The microstructure of SPI at grinding time 0-8 h changed from smooth to irregular. With prolonging the ultrafine grinding processing time, the solubility, foaming and emulsifying properties of SPI powders were improved, the content ofα-helix, β-sheet and random coils increased, while β-turn decreased. Furthermore, the ultrafine grinding time clearly influenced the volatile compounds of SPI powders. The main flavor compounds were aldehydes, alcohols, acids, ketones and alkanes. SPI powders for grinding time 2, 4, 6 and 8 h exhibited the higher total content of volatile compounds compared to that for 0 h. So the ultrafine grinding treatment at appropriate time could affect the functional and flavor properties of SPI.
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Affiliation(s)
- Xiaoyan Zhao
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China.
| | - Lu Sun
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Xiaowei Zhang
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Hongkai Liu
- Department of Food Science and Nutrition, Culinary Institute, University of Jinan, Jinan 250022, China
| | - Yunping Zhu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
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