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Chen Q, Yang X, Hong P, Liu M, Li Z, Zhou C, Zhong S, Liu S. GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods. Foods 2024; 13:390. [PMID: 38338525 PMCID: PMC10855196 DOI: 10.3390/foods13030390] [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: 12/19/2023] [Revised: 01/19/2024] [Accepted: 01/19/2024] [Indexed: 02/12/2024] Open
Abstract
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality. There are also significant differences in flavor preferences in different populations. The present study analyzed differences in the aroma characteristics of wet-marinated fermented golden pomfret after boiling, steaming, microwaving, air-frying, and baking using a combination of an electronic nose, GC-IMS, and SPME-GC-MS. Electronic nose PCA showed that the flavors of the boiled (A), steamed (B), and microwaved (C) treatment groups were similar, and the flavors of the baking (D) and air-frying (E) groups were similar. A total of 72 flavor compounds were detected in the GC-IMS analysis, and the comparative analysis of the cooked wet-marinated and fermented golden pomfret yielded a greater abundance of flavor compounds. SPME-GC-MS analysis detected 108 flavor compounds, and the results were similar for baking and air-frying. Twelve key flavor substances, including hexanal, isovaleraldehyde, and (E)-2-dodecenal, were identified by orthogonal partial least-squares discriminant analysis (OPLS-DA) and VIP analysis. These results showed that the cooking method could be a key factor in the flavor distribution of wet-marinated fermented golden pomfret, and consumers can choose the appropriate cooking method accordingly. The results can provide theoretical guidance for the more effective processing of fish products and the development of subsequent food products.
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Affiliation(s)
- Qiuhan Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Xuebo Yang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Meijiao Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Zhuyi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Saiyi Zhong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Shouchun Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (Q.C.); (X.Y.); (P.H.); (M.L.); (Z.L.); (C.Z.); (S.Z.)
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China
- Guangdong Provincial Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
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Pop F, Dippong T. The Antioxidant Effect of Burdock Extract on the Oxidative Stability of Lard and Goose Fat during Heat Treatment. Foods 2024; 13:304. [PMID: 38254605 PMCID: PMC10814581 DOI: 10.3390/foods13020304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/24/2024] Open
Abstract
Concerns regarding product quality and nutrition are raised due to the effects of high temperatures on frying fats. The aim of this research was to examine the effects of temperature and burdock extract addition in relation to quality parameters for dietary lard and goose fat exposed to heating. In order to monitor quality changes, animal fats and 0.01% additivated fats were heated at different temperatures (110, 130, 150, 170, 190, and 210 °C for 30 min). Thiobarbituric acid-reactive substances test (TBARS), peroxide value (PV), iodine value (IV), acid value (AV), saponification value (SV), total polar compounds (TPoC), total phenolic content (TPC), fatty acid (FA) content, and microscopic examination were established in order to quantify the level of oxidative rancidity. Heating temperature and additivation had a significant (p < 0.001) effect on peroxide value. In all fats, values of thiobarbituric acid-reactive substances significantly (p < 0.001) increased with heating temperature, but values decreased when burdock extract was added in a proportion of 0.01%. Positive correlations were found between AV and PV for lard (r = 0.98; p < 0.001) and goose fat (r = 0.96; p < 0.001). The heating temperature had a significant effect on total MUFAs in both lard and goose fat (mostly in non-additivated fat). Statistical analysis of the data showed that the addition of burdock extract at a concentration of 0.01% significantly (p < 0.01) reduced the installation of oxidation process in alimentary fats heated at different temperatures. Animal fats were well protected from oxidation by burdock extract, which demonstrated its efficacy as an antioxidant; it may be used to monitor the fats oxidation and to estimate their shelf-life stability.
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Affiliation(s)
| | - Thomas Dippong
- Department of Chemistry and Biology, Faculty of Science, Technical University of Cluj-Napoca, 76A Victoriei St., 430122 Baia Mare, Romania;
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Zhao A, Wang W, Zhang R, He A, Li J, Wang Y. Tracing the Bioaccessibility of Per- and Polyfluoroalkyl Substances in Fish during Cooking Treatment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19066-19077. [PMID: 37984055 DOI: 10.1021/acs.jafc.3c06038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2023]
Abstract
The effect of cooking on the contents of per- and polyfluoroalkyl substances (PFAS) in foods has been widely studied, but whether cooking-induced structural and chemical modifications in foods affect the oral bioaccessibility of PFAS remains largely unknown. In this study, three kinds of fishes with different fat contents were selected, and the bioaccessibility of PFAS during cooking treatment (steaming and frying) was evaluated using in vitro gastrointestinal simulation with gastric lipase addition. The results showed that related to their molecular structures, the bioaccessibility of an individual PFAS varied greatly, ranging from 26.0 to 108.1%. Cooking can reduce the bioaccessibility of PFAS, and steaming is more effective than oil-frying; one of the possible reasons for this result is that the PFAS is trapped in protein aggregates after heat treatment. Fish lipids and cooking oil ingested with meals exert different effects on the bioaccessibility of PFAS, which may be related to the state of the ingested lipid/oil and the degree of unsaturation of fatty acids. Gastric lipase boosted the release of long-chain PFAS during in vitro digestion, indicating that the degree of lipolysis considerably influences the bioaccessibility of hydrophobic PFAS. Estimated weekly PFAS intakes were recalibrated using bioaccessibility data, enabling more accurate and reliable dietary exposure assessments.
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Affiliation(s)
- Ailin Zhao
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Wen Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
| | - Ruirui Zhang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
| | - Anen He
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Juan Li
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Yawei Wang
- Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 100049, China
- School of Environment, Hangzhou Institute for Advanced Study, University of Chinese Academy of Sciences, Hangzhou 310024, China
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Cruz JDD, Mpalantinos MA, Oliveira LRD, Branches TG, Xavier A, Souza FDCDA, Aguiar JPL, Ferreira JLP, Silva JRDA, Amaral ACF. Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food. Food Res Int 2023; 173:113417. [PMID: 37803755 DOI: 10.1016/j.foodres.2023.113417] [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: 06/02/2023] [Revised: 07/31/2023] [Accepted: 08/28/2023] [Indexed: 10/08/2023]
Abstract
Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical-chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 μg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and β-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (-) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.
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Affiliation(s)
- Jefferson Diocesano da Cruz
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Maria A Mpalantinos
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Laena Rebouças de Oliveira
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Tainara Garcia Branches
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil
| | - Alexandre Xavier
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil; Plataforma de métodos analíticos, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil
| | - Francisca das Chagas do A Souza
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | - Jaime P Lopes Aguiar
- Laboratório de Análises Físico-Químicas e Funcionais dos Alimentos, Instituto Nacional de Pesquisas da Amazônia, Manaus, AM, Brazil
| | | | - Jefferson Rocha de Andrade Silva
- Laboratório de Cromatografia, Departamento de Química, Instituto de Ciências Exatas, Universidade Federal do Amazonas, Manaus, AM, Brazil.
| | - Ana Claudia Fernandes Amaral
- Laboratório de Plantas Medicinais e Derivados, Farmanguinhos, Fundação Oswaldo Cruz, Rio de Janeiro, RJ, Brazil.
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