Carotenoid-derived aroma compounds detected and identified in brines and speciality sea salts (fleur de sel) produced in solar salterns from Saint-Armel (France)

Influence of different pre-treatments on flavor quality of freeze-dried carrots mediated by carotenoids and metabolites during 120-day storage

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.

Single Cell Protein for Foods and Feeds: A Review of Trends

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.

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC

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.

Extremely halophilic archaeal communities are resilient to short-term entombment in halite

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.

Trace elements, polycyclic aromatic hydrocarbons, mineral composition, and FT-IR characterization of unrefined sea and rock salts: environmental interactions

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.

Evaluation of the volatile composition and sensory properties of five species of microalgae

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).

Biological properties of carotenoids extracted from Halobacterium halobium isolated from a Tunisian solar saltern

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.