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Lyu Y, Chen Q, Gou M, Wu X, Bi J. Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage. Food Res Int 2023; 170:113050. [PMID: 37316031 DOI: 10.1016/j.foodres.2023.113050] [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: 08/09/2022] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/16/2023]
Abstract
Changes in carotenoids and volatiles (including β-carotene-metabolites) of freeze-dried carrots (FDC) treated by thermal/nonthermal-ultrasound (40 KHz, 10 min) and ascorbic (2%, w/v)-CaCl2 (1%, w/v) solution ((H)UAA-CaCl2) during a 120-day storage period were investigated. The results of HS-SPME/GC-MS showed that caryophyllene was the dominant volatile compound (70.80-275.74 µg/g, d.b) in FDC, and 144 volatile compounds were detected in 6 samples. Besides, 23 volatile compounds were significantly correlated with β-carotene content (p < 0.05), and β-carotene degraded to off-flavor compounds (β-ionone: 22.85-117.26 µg/g, β-cyclocitral: 0-113.84 µg/g and dihydroactindiolide: 4.04-128.37 µg/g) that had adverse effects on FDC flavor. However, UAA-CaCl2 effectively preserved the total carotenoid content (793.37 µg/g), and HUAA-CaCl2 reduced the off-odors (such as β-cyclocitral and isothymol) formation at the end of storage. These results indicated that (H)UAA-CaCl2 treatments were conducive to the maintenance of carotenoids and the flavor quality of FDC.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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Onyeaka H, Anumudu CK, Okpe C, Okafor A, Ihenetu F, Miri T, Odeyemi OA, Anyogu A. Single Cell Protein for Foods and Feeds: A Review of Trends. Open Microbiol J 2022. [DOI: 10.2174/18742858-v16-e2206160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Introduction:
Predictions on the world’s population in the next few decades suggest that the global demand for animal-derived proteins may not be met if current conventional agriculture approaches are used. One promising solution to this complex crisis lies in the use of single-cell proteins (SCP). SCP refers to the edible biomass of unicellular microorganisms and can be developed as animal feeds or human foods. This paper provides a detailed overview on research towards the production and utilisation of SCPs and trends within the field.
Study Design:
A bibliometric based study was conducted on 425 SCP research articles collected from the Web of Science database, analysing the most cited papers using VOSviewer software, and contributing authors, affiliations and country of origin. Research publications on SCP started in 1961 and has grown steadily over the years.
Discussion:
Emerging research topics within SCP production focused on the use of improved fungal strains, the composition and characteristics of SCPs based on the type of substrates used, industrial production processes and the use of waste for SCP production, which serves the dual purpose of mitigating the cost associated with waste disposal and production of a valuable product.
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Rocha SM, Costa CP, Martins C. Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC. Front Chem 2022; 10:820749. [PMID: 35300387 PMCID: PMC8921485 DOI: 10.3389/fchem.2022.820749] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 01/24/2022] [Indexed: 12/05/2022] Open
Abstract
The human senses shape the life in several aspects, namely well-being, socialization, health status, and diet, among others. However, only recently, the understanding of this highly sophisticated sensory neuronal pathway has gained new advances. Also, it is known that each olfactory receptor cell expresses only one type of odorant receptor, and each receptor can detect a limited number of odorant substances. Odorant substances are typically volatile or semi-volatile in nature, exhibit low relative molecular weight, and represent a wide variety of chemical families. These molecules may be released from foods, constituting clouds surrounding them, and are responsible for their aroma properties. A single natural aroma may contain a huge number of volatile components, and some of them are present in trace amounts, which make their study especially difficult. Understanding the components of food aromas has become more important than ever with the transformation of food systems and the increased innovation in the food industry. Two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-ToFMS) seems to be a powerful technique for the analytical coverage of the food aromas. Thus, the main purpose of this review is to critically discuss the potential of the GC × GC-based methodologies, combined with a headspace solvent-free microextraction technique, in tandem with data processing and data analysis, as a useful tool to the analysis of the chemical aroma clouds of foods. Due to the broad and complex nature of the aroma chemistry subject, some concepts and challenges related to the characterization of volatile molecules and the perception of aromas will be presented in advance. All topics covered in this review will be elucidated, as much as possible, with examples reported in recent publications, to make the interpretation of the fascinating world of food aroma chemistry more attractive and perceptive.
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Affiliation(s)
- Sílvia M. Rocha
- LAQV-REQUIMTE and Departamento de Química, Universidade de Aveiro, Campus Universitário Santiago, Aveiro, Portugal
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Emanuel Silva Fontes K, Ferreira Araújo de Almada L, Vitoriano JDO, Alves Júnior C. Extracting salt from hypersaline water by pulsed corona discharge. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.2017969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Kristy Emanuel Silva Fontes
- Department of Department of Natural Sciences, Mathematics and Statistics, Federal Rural University of Semiarid, Mossoró, Brazil
| | | | - Jussier de Oliveira Vitoriano
- Department of Mechanical Engineering, Federal University of Rio Grande Do Norte, Campus Universitário S/n, Natal, Brazil
| | - Clodomiro Alves Júnior
- Department of Department of Natural Sciences, Mathematics and Statistics, Federal Rural University of Semiarid, Mossoró, Brazil
- Department of Mechanical Engineering, Federal University of Rio Grande Do Norte, Campus Universitário S/n, Natal, Brazil
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Huby TJC, Clark DR, McKew BA, McGenity TJ. Extremely halophilic archaeal communities are resilient to short-term entombment in halite. Environ Microbiol 2021; 23:3370-3383. [PMID: 31919959 PMCID: PMC8359394 DOI: 10.1111/1462-2920.14913] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 01/06/2020] [Accepted: 01/06/2020] [Indexed: 11/28/2022]
Abstract
Some haloarchaea avoid the harsh conditions present in evaporating brines by entombment in brine inclusions within forming halite crystals, where a subset of haloarchaea survives over geological time. However, shifts in the community structure of halite-entombed archaeal communities remain poorly understood. Therefore, we analysed archaeal communities from in situ hypersaline brines collected from Trapani saltern (Sicily) and their successional changes in brines versus laboratory-grown halite over 21 weeks, using high-throughput sequencing. Haloarchaea were dominant, comprising >95% of the archaeal community. Unexpectedly, the OTU richness of the communities after 21 weeks was indistinguishable from the parent brine and overall archaeal abundance in halite showed no clear temporal trends. Furthermore, the duration of entombment was less important than the parent brine from which the halite derived in determining the community composition and relative abundances of most genera in halite-entombed communities. These results show that halite-entombed archaeal communities are resilient to entombment durations of up to 21 weeks, and that entombment in halite may be an effective survival strategy for near complete communities of haloarchaea. Additionally, the dominance of 'halite specialists' observed in ancient halite must occur over periods of years, rather than months, hinting at long-term successional dynamics in this environment.
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Affiliation(s)
- Tom J. C. Huby
- School of Life SciencesUniversity of EssexColchesterEssexUK
| | - Dave R. Clark
- School of Life SciencesUniversity of EssexColchesterEssexUK
| | - Boyd A. McKew
- School of Life SciencesUniversity of EssexColchesterEssexUK
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Karavoltsos S, Sakellari A, Bakeas E, Bekiaris G, Plavšić M, Proestos C, Zinelis S, Koukoulakis K, Diakos I, Dassenakis M, Kalogeropoulos N. Trace elements, polycyclic aromatic hydrocarbons, mineral composition, and FT-IR characterization of unrefined sea and rock salts: environmental interactions. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2020; 27:10857-10868. [PMID: 31950411 DOI: 10.1007/s11356-020-07670-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Accepted: 01/07/2020] [Indexed: 05/21/2023]
Abstract
Unrefined sea salt originates from seawater, typically by natural evaporation. Being minimally processed, it contains the natural minerals and impurities of seawater. Despite the wide applications of salt for culinary and food preservation purposes, the available composition data is particularly limited. Since seawater often contains various harmful substances at a trace or ultra-trace level, their determination in unrefined salt is significant in terms of quality control and food safety. Twenty-four (24) samples of unrefined sea and rock salts retailed in Greece were studied in terms of their trace metals and polycyclic aromatic hydrocarbon (PAH) content, which constitute the usual pollutants examined in seawater. In addition, samples' color and mineralogy were recorded and their attenuated total reflectance Fourier transform infrared (ATR FT-IR) spectra were obtained. No statistically significant differences were found between sea and rock salts regarding their trace metal (Cd, Co, Cr, Cu, Fe, Mn, Ni, Pb, Zn) content (excluding V) and the 15 PAHs examined. ATR FT-IR succeeded to discriminate among sea, rock, flower, and underground salty water salts. Compared with the typical trace metal concentrations in seawater, quite high Pb values were determined in both sea and rock salts, whereas outliers in the rest of the trace elements examined were scarce. Median values of the sum of PAH (ΣPAHs) concentrations were calculated equal to 2.1 and 2.6 ng g-1 for sea and rock salts, respectively. Environmental interactions of salt production with trace elements and PAHs are also discussed.
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Affiliation(s)
- Sotirios Karavoltsos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece.
| | - Aikaterini Sakellari
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Evangelos Bakeas
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Georgios Bekiaris
- Laboratory of General and Agricultural Microbiology, Agricultural University of Athens, 118 55, Athens, Greece
| | - Marta Plavšić
- Center for Marine and Environmental Research, Ruđer Bošković Institute, P.O. Box 180, 10002, Zagreb, Croatia
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Spiros Zinelis
- Department of Biomaterials, School of Dentistry, National and Kapodistrian University of Athens, 115 21, Athens, Greece
| | - Konstantinos Koukoulakis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Ioannis Diakos
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Manos Dassenakis
- Laboratory of Environmental Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis, 157 84, Athens, Greece
| | - Nick Kalogeropoulos
- Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University of Athens, 176 76, Athens, Greece
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Silva I, Nunes A, Rocha SM, Coimbra MA. Composition of food grade Atlantic salts regarding triacylglycerides, polysaccharides and protein. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Silva I, Coimbra MA, Barros AS, Marriott PJ, Rocha SM. Can volatile organic compounds be markers of sea salt? Food Chem 2015; 169:102-13. [DOI: 10.1016/j.foodchem.2014.07.120] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2014] [Revised: 07/23/2014] [Accepted: 07/25/2014] [Indexed: 11/26/2022]
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Van Durme J, Goiris K, De Winne A, De Cooman L, Muylaert K. Evaluation of the volatile composition and sensory properties of five species of microalgae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10881-10890. [PMID: 24138670 DOI: 10.1021/jf403112k] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Due to their high content of polyunsaturated fatty acids, antioxidants, and proteins, microalgae hold a lot of potential for nutritional applications. When microalgae are integrated into foodstuffs, the aroma is an important aspect to consider. In this study the aroma properties of microalgae were studied by correlating data on the volatile composition with sensory evaluations. Four species of marine microalgae ( Botryococcus braunii, , Rhodomonas , Tetraselmis species, and Nannochloropsis oculata ) and one fresh water microalga ( Chlorella vulgaris ) were investigated. Multivariate data processing revealed that microalgal samples having a seafood-like odor character contain high levels of sulfuric compounds (dimethyl disulfide, dimethyl trisulfide, and methional), diketones, α-ionone, and β-ionone. Fresh green, fruity flavors were linked with typical aldehydes such as 2,4-alkadienals and 2,4,6-alkatrienals. The presence of these compounds in fresh microalga pastes is explained by aroma formation mechanisms such as enzymatic lipid oxidation, enzymatic and chemical degradation of dimethylsulfoniopropionate (generating dimethyl sulfide), phenylalanine (generating benzaldehyde), and carotenoids (generating ionones).
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Affiliation(s)
- Jim Van Durme
- Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Campus Ghent , Technology Campus, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
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Abbes M, Baati H, Guermazi S, Messina C, Santulli A, Gharsallah N, Ammar E. Biological properties of carotenoids extracted from Halobacterium halobium isolated from a Tunisian solar saltern. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 2013; 13:255. [PMID: 24090008 PMCID: PMC3853157 DOI: 10.1186/1472-6882-13-255] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Accepted: 09/30/2013] [Indexed: 01/11/2023]
Abstract
Background Bioactive molecules have received increasing attention due to their nutraceutical attributes and anticancer, antioxidant, antiproliferative and apoptosis-inducing properties. This study aimed to investigate the biological properties of carotenoids extracted from Archaea. Methods Halophilic Archaea strains were isolated from the brine of a local crystallizer pond (TS7) of a solar saltern at Sfax, Tunisia. The most carotenoid-producing strain (M8) was investigated on heptoma cell line (HepG2), and its viability was assessed by the MTT-test. The cells were incubated with different sub-lethal extract rates, with carotenoid concentrations ranging from 0.2 to 1.5 μM. Antioxidant activity was evaluated through exposing the cells to sub-lethal extract concentrations for 24 hours and then to oxidative stress induced by 60 μM arachidonic acid and 50 μM H2O2. Results Compared to non-treated cells, bacterial carotenoid extracts inhibited HepG2 cell viability (50%). A time and dose effect was observed, with cell viability undergoing a significant (P < 0.05) decrease with extract concentration. After exposure to oxidative stress, control cells underwent a significant (P < 0.05) decrease in viability as compared to the non-treated cells. Conclusions The bacterial extracts under investigation were noted to exhibit the strongest free radical scavenging activity with high carotenoid concentrations. The carotenoid extract also showed significant antiproliferative activity against HepG2 human cancer cell lines.
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Dufossé L, Donadio C, Valla A, Meile JC, Montet D. Determination of speciality food salt origin by using 16S rDNA fingerprinting of bacterial communities by PCR–DGGE: An application on marine salts produced in solar salterns from the French Atlantic Ocean. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Galvis-Sánchez AC, Lopes JA, Delgadillo I, Rangel AO. Sea Salt. FOOD PROTECTED DESIGNATION OF ORIGIN - METHODOLOGIES AND APPLICATIONS 2013. [DOI: 10.1016/b978-0-444-59562-1.00026-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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