1
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Zhang C, Chen L, Teng H. Phase behavior of the gelation process of myofibrillar protein-curdlan blended system: Discussion based on rheology and gel properties. Food Chem 2024; 437:137839. [PMID: 37948797 DOI: 10.1016/j.foodchem.2023.137839] [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: 06/30/2023] [Revised: 10/07/2023] [Accepted: 10/21/2023] [Indexed: 11/12/2023]
Abstract
The phase behavior in protein-polysaccharide blended systems is the main factor affecting the physical properties of composite gels; however, the phase behavior at room temperature and during heated gelation is lacking discussion. In this research, extracted grouper myofibrillar protein (MP) and curdlan (CUR) were used as models for the MP-CUR blended system. The phase behavior of the MP-CUR blended system was analyzed using rheology and microstructure analysis, and the accuracy of the phase behavior analysis was verified by measuring the physical indices such as gel properties of the MP-CUR composite gels. At room temperature, MP and CUR showed good co-solubility, so the blended system with 0.8% CUR content obtained the best apparent viscosity, structural recoverability, and other rheological properties. After heating gelation, MP and CUR had strong thermodynamic unaffinity leading to phase separation, and the best storage modulus was obtained for the MP-CUR blended system with 0.6% CUR content. Therefore, it is concluded that 0.6% CUR content is the critical concentration for the MP-CUR blended system. The results were also confirmed by the best gel properties of 0.6% CUR composite gel when the physical properties of the composite gel were determined. The phase behavior evaluation was used to determine the appropriate polysaccharide concentrations as a means to improve the physicochemical properties of the composite gels and to exploit the value of polysaccharides in protein-based food applications.
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Affiliation(s)
- Chang Zhang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lei Chen
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Hunan GaoGe Dairy Co., Ltd, Changsha, Hunan, China
| | - Hui Teng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
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2
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Cho Y, Bae J, Lee J, Choi MJ. Storage Stability of Meat Analogs Supplemented with Vegetable Oils. Foods 2023; 12:3586. [PMID: 37835240 PMCID: PMC10572196 DOI: 10.3390/foods12193586] [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: 08/07/2023] [Revised: 09/22/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at -18 or -60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under -18 and -60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.
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Affiliation(s)
- Youngjae Cho
- Department of Food Science and Technology, Pusan National University, Miryang 50463, Republic of Korea;
| | - Junhwan Bae
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea;
| | - Jiseon Lee
- Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of Korea;
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea;
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3
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Chen X, Zhang M, Tang T. Microwave-Induced Rapid Shape Change of 4D Printed Vegetable-Based Food. Foods 2023; 12:foods12112158. [PMID: 37297403 DOI: 10.3390/foods12112158] [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: 04/17/2023] [Revised: 04/29/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of the deformed method to other vegetable-based gels was verified. The results described that the G', G″, η, and proportion of bound water of yam gels increased with the increase in yam powder content, and the yam gel with 40% content had the best printing effect. The IR thermal maps showed the microwaves first gathered in the designed gully region caused the swelling phenomenon, which induced the printed sample to undergo a bird-inspired "spreading of wings" process within 30 s. Increasing the microwave power and microwave heating time were able to increase the bending angles and dehydration rates of the printed samples, thus improving the deformed degree and deformed speed. Different model base thicknesses (4, 6, 8, and 10 mm) also had significant effects on the shape change of the printed structures. The efficiency of the shape changes of 4D-printed structures under microwave induction can be judged by studying the dielectric properties of the materials. In addition, the deformed behaviors of other vegetable gels (pumpkin and spinach) verified the applicability of the 4D deformed method. This study aimed to create 4D-printed food with personalized and rapid shape change behavior, providing a basis for the application scenarios of 4D-printed food.
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Affiliation(s)
- Xiaohuan Chen
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
| | - Min Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, Wuxi 214122, China
| | - Tiantian Tang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi 214122, China
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4
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Three Phenolic Extracts Regulate the Physicochemical Properties and Microbial Community of Refrigerated Channel Catfish Fillets during Storage. Foods 2023; 12:foods12040765. [PMID: 36832840 PMCID: PMC9956086 DOI: 10.3390/foods12040765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/01/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
It has been demonstrated that polyphenols have the potential to extend the shelf life of fish products. Thus, the effects of phenolic extracts from grape seed (GSE), lotus seedpod (LSPC), and lotus root (LRPE) were investigated in this study, focusing on the physicochemical changes and bacterial community of refrigerated channel catfish fillets during storage at 4 °C, using ascorbic acid (AA) as reference. As a result, GSE, LSPC, LRPE and AA inhibit the reproduction of microbials in catfish fillets during storage. According to the microbial community analysis, the addition of polyphenols significantly reduced the relative abundance of Proteobacterial in the early stage and changed the distribution of the microbial community in the later stage of storage. After 11 days of storage, the increase in total volatile base nitrogen (TVB-N) in fish was significantly reduced by 25.85%, 25.70%, 22.41%, and 39.31% in the GSE, LSPC, LRPE, and AA groups, respectively, compared to the control group (CK). Moreover, the lipid oxidation of samples was suppressed, in which thiobarbituric acid-reactive substances (TBARS) decreased by 28.77% in the GSE group, compared with the CK. The centrifugal loss, LF-NMR, and MRI results proved that GSE significantly delayed the loss of water and the increase in immobilized water flowability in catfish fillets. The polyphenol-treated samples also showed less decrease in shear force and muscle fiber damage in histology, compared to the CK. Therefore, the dietary polyphenols including GSE, LSPC, and LRPE could be developed as natural antioxidants to protect the quality and to extend the shelf life of freshwater fish.
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5
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Cho Y, Bae J, Choi MJ. Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils. Foods 2023; 12:foods12020312. [PMID: 36673404 PMCID: PMC9857573 DOI: 10.3390/foods12020312] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/23/2022] [Accepted: 01/03/2023] [Indexed: 01/11/2023] Open
Abstract
This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.
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Affiliation(s)
- Youngjae Cho
- Department of Food Science and Technology, Pusan National University, 1268-50 Samrangjin-ro, Miryang 50463, Republic of Korea
| | - Junhwan Bae
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
- Correspondence: ; Tel.: +82-2-450-3048; Fax: +82-02-455-3726
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6
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Yang R, Chen J. Recent application of artificial neural network in microwave drying of foods: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6202-6210. [PMID: 35567404 DOI: 10.1002/jsfa.12008] [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: 01/10/2022] [Revised: 03/25/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
The microwave-assisted thermal process is a high-efficiency drying method and is promising to be applied in the food industry. However, the prediction of the thermal treatment results from such a dynamic and complicated process can be difficult. Additionally, the determination of the optimal drying parameters, such as drying temperature, microwave power, and drying time for optimized performance can also be hard. Recently, extensive research has been focusing on the use of artificial neural network (ANN) models in the laboratory-scale microwave drying processes and has shown the feasibility of such application. As a regression tool, the ANN models have been widely used in predicting drying performance; when integrated with additional optimizing algorithms, the ANN models could be used for drying parameter optimization; and when combined with real-time measuring techniques (e.g. nuclear magnetic resonance), the ANN models could be used for monitoring and controlling the drying process in a dynamic sense. Future research could focus on testing the developed ANN models in industrial-scale microwave drying processes and applying the ANN models in microwave drying kinetics research for optimizing the dynamic drying processes. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ran Yang
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
| | - Jiajia Chen
- Department of Food Science, University of Tennessee, Knoxville, TN, USA
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7
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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8
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Wang H, Che G, Wan L, Wang X, Tang H. Combination of
LF‐NMR
and
BP‐ANN
to monitor the moisture content of rice during hot‐air drying. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongchao Wang
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province, Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| | - Gang Che
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province, Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| | - Lin Wan
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province, Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| | - Xin Wang
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province, Heilongjiang Bayi Agricultural University Daqing Heilongjiang China
| | - Hao Tang
- Beidahuang Reclamation Group Limited Company, Heilongjiang Provincial Government Harbin Heilongjiang China
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9
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Wang L, Xu J, Zhang M, Zheng H, Li L. Preservation of soy protein-based meat analogues by using PLA/PBAT antimicrobial packaging film. Food Chem 2022; 380:132022. [DOI: 10.1016/j.foodchem.2021.132022] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 12/10/2021] [Accepted: 12/30/2021] [Indexed: 11/16/2022]
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10
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Wang H, Zhang W, Liu X, Qiao M, Yi S, Li X, Li J. Effects of chickpea and peanut protein isolates on the gelling properties of hairtail (Trichiurus haumela) myosin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113562] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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11
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Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-021-09712-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Liu Y, Sun Q, Wei S, Xia Q, Pan Y, Liu S, Ji H, Deng C, Hao J. LF-NMR as a tool for predicting the 3D printability of surimi-starch systems. Food Chem 2021; 374:131727. [PMID: 34915372 DOI: 10.1016/j.foodchem.2021.131727] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 11/05/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
In this study, surimi from golden pompanos was mixed with starch to form a surimi-starch system. The water properties, rheological properties, and three-dimensional (3D) printability of the surimi-starch were measured. Cluster analysis results showed that the 3D printability was closely related to the type and addition content of starch, and the water and rheological properties. The low-field nuclear magnetic resonance (LF-NMR) parameters were used to predict 3D printability using polynomial regression models. The correlation coefficients (R2) for 3D printing accuracy and stability were 0.88 and 0.93, and the root mean square error (RMSE) values were 0.20% and 4.59%, respectively. In the verification test, the R2 for the two models were 0.85 and 0.89, and the RMSE values were 0.20% and 1.06%, respectively. The nonlinear surface regression fitting exhibited superior predictive performance. Therefore, LF-NMR is a good non-destructive tool for quickly and accurately predicting the 3D printability of the surimi-starch systems.
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Affiliation(s)
- Yang Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qinxiu Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Shuai Wei
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuyu Xia
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yanmo Pan
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Shucheng Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Hongwu Ji
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Southern Marine Science and Engineering Guangdong Laboratory (Zhanjiang), Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Chujin Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jiming Hao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
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13
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Wang H, Che G, Wan L. Analysis of the diffusion characteristics and activation energy of rice drying using low‐field nuclear magnetic resonance. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13870] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongchao Wang
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang Province China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province Daqing Heilongjiang Province China
| | - Gang Che
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang Province China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province Daqing Heilongjiang Province China
| | - Lin Wan
- College of Engineering Heilongjiang Bayi Agricultural University Daqing Heilongjiang Province China
- Key Laboratory of Intelligent Agricultural Machinery Equipment in Heilongjiang Province Daqing Heilongjiang Province China
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14
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Kim J, Knowles S, Ahmad R, Day L. Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis. Foods 2021; 10:foods10092003. [PMID: 34574113 PMCID: PMC8466134 DOI: 10.3390/foods10092003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/19/2021] [Accepted: 08/23/2021] [Indexed: 01/27/2023] Open
Abstract
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.
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Affiliation(s)
- Jihan Kim
- Correspondence: ; Tel.: +64-63-518-369
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15
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Deng S, Bai X, Li Y, Wang B, Kong B, Liu Q, Xia X. Changes in moisture, colour, residual nitrites and N-nitrosamine accumulation of bacon induced by nitrite levels and dry-frying temperatures. Meat Sci 2021; 181:108604. [PMID: 34144342 DOI: 10.1016/j.meatsci.2021.108604] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 05/29/2021] [Accepted: 06/10/2021] [Indexed: 12/21/2022]
Abstract
The effects of different nitrite levels (50, 100, and 150 mg/kg meat) and dry-frying temperatures (100, 150, 200 and 250 °C) on the moisture movement, colour, sensory variables and residual nitrite and N-nitrosamine levels in smoked bacon were investigated. Increasing the dry-frying temperatures significantly increased the cooking loss and decreased the moisture content (P < 0.05). The bacon L*-values showed an increasing trend at first and then decreased, with the highest value of the bacon with 150 mg/kg nitrite was obtained at 100 °C and 150 °C. In addition, a*-values were significantly affected by the nitrite level and dry-frying temperature (P < 0.05), with the highest value of the bacon samples with 100 and 150 mg/kg nitrite observed at 250 °C. The residual nitrite content level initially increased (from unheated control to 150 °C) and then decreased (from 150 to 250 °C) sharply with increasing dry-frying temperatures in the bacon samples with the same sodium nitrite levels. N-methyl-N-nitrosoaniline (NMPhA) and N-nitrosomorpholine (NMOR) were measured in a number of smoked bacon samples, and a significant positive correlation (R2 = 0.772) was found for N-nitrosamines (NA) contents and nitrite levels (P < 0.05). The maximum levels of NMPhA and NMOR were detected when the bacon with 150 mg/kg sodium nitrite was pan-fried at 200 °C and 150 °C, respectively.
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Affiliation(s)
- Siyang Deng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Bai
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Ying Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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16
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Ohgi K, Hayashi Y, Tsuji T, Ito T, Leong KH, Usuda S, Kumada S, Okada K, Onuki Y. Time-domain NMR analysis for the determination of water content in pharmaceutical ingredients and wet granules. Int J Pharm 2021; 604:120770. [PMID: 34111545 DOI: 10.1016/j.ijpharm.2021.120770] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2021] [Revised: 05/06/2021] [Accepted: 06/01/2021] [Indexed: 11/28/2022]
Abstract
The application of time-domain NMR (TD-NMR) analysis to quantify water content in pharmaceutical ingredients is demonstrated. The initial phase of the study employed a range of disintegrants with defined amounts of added water (0-30% of the total weight) as samples; the disintegrants included croscarmellose sodium, corn starch, low-substituted hydroxypropyl cellulose, and crospovidone. After acquisition of the T2 relaxation curves of the samples by TD-NMR measurements, these curves were analyzed by partial least squares (PLS) regression. According to the analysis, accurate and reliable PLS models were created that enabled accurate assessment of water content in the samples. A powder blend consisting of acetaminophen (paracetamol) and tablet excipients was also examined. Both a physical mixture of the powder blend and a wet granule prepared with a high-speed granulator were tested as samples in this study. Precise determination of water content in the powder blend was achieved by using the TD-NMR method. The accuracy of water content determination was equivalent to or better than that of the conventional loss on drying method. TD-NMR analysis samples were measured nondestructively and rapidly with low cost; thus, it could be a powerful quantitative method for determining water content in pharmaceuticals.
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Affiliation(s)
- Kosuke Ohgi
- Laboratory of Pharmaceutical Technology, School of Pharmacy and Pharmaceutical Sciences, University of Toyama, 2630 Sugitani, Toyama-shi, Toyama 930-0194, Japan
| | - Yoshihiro Hayashi
- Formulation Development Department, Development & Planning Division, Nichi-Iko Pharmaceutical Co., Ltd., 205-1, Shimoumezawa Namerikawa-shi, Toyama 936-0857, Japan
| | - Takahiro Tsuji
- Formulation Development Department, Development & Planning Division, Nichi-Iko Pharmaceutical Co., Ltd., 205-1, Shimoumezawa Namerikawa-shi, Toyama 936-0857, Japan
| | - Terushi Ito
- Formulation Development Department, Development & Planning Division, Nichi-Iko Pharmaceutical Co., Ltd., 205-1, Shimoumezawa Namerikawa-shi, Toyama 936-0857, Japan
| | - Kok Hoong Leong
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Shui Usuda
- Laboratory of Pharmaceutical Technology, School of Pharmacy and Pharmaceutical Sciences, University of Toyama, 2630 Sugitani, Toyama-shi, Toyama 930-0194, Japan
| | - Shungo Kumada
- Formulation Development Department, Development & Planning Division, Nichi-Iko Pharmaceutical Co., Ltd., 205-1, Shimoumezawa Namerikawa-shi, Toyama 936-0857, Japan
| | - Kotaro Okada
- Laboratory of Pharmaceutical Technology, School of Pharmacy and Pharmaceutical Sciences, University of Toyama, 2630 Sugitani, Toyama-shi, Toyama 930-0194, Japan
| | - Yoshinori Onuki
- Laboratory of Pharmaceutical Technology, School of Pharmacy and Pharmaceutical Sciences, University of Toyama, 2630 Sugitani, Toyama-shi, Toyama 930-0194, Japan.
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17
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Wang H, Che G, Wan L, Liu M, Sun W. Experimental study on drying characteristics of rice by low‐field nuclear magnetic resonance. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hongchao Wang
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Gang Che
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Lin Wan
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
- Heilongjiang Key Laboratory of Intelligent Agricultural Machinery Equipment Daqing China
| | - Menggang Liu
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
| | - Wensheng Sun
- College of Engineering Heilongjiang Bayi Agricultural University Daqing China
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18
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Guo C, Zhang M, Devahastin S. Improvement of 3D printability of buckwheat starch-pectin system via synergistic Ca2+-microwave pretreatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106483] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Sun Y, Zhang M, Mujumdar AS, Yu D. Pulse-spouted microwave freeze drying of raspberry: Control of moisture using ANN model aided by LF-NMR. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110354] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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20
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Liu Y, Wan Z, Yohannes KW, Yu Q, Yang Z, Li H, Liu J, Wang J. Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage. Front Microbiol 2021; 11:611260. [PMID: 33488553 PMCID: PMC7819883 DOI: 10.3389/fmicb.2020.611260] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 12/08/2020] [Indexed: 11/13/2022] Open
Abstract
Dry fermented sausage is popular among the world because of its rich nutrition and unique flavor. Starter cultures play an important role in the quality of dry fermented sausage. In this study, probiotics lactic acid bacteria Lactobacillus delbrueckii N102, Latilactobacillus sakei H1-5, Debaryomyces hansenii Y4-1, and Wickerhamomyces anomalus Y12-3 were isolated from food-borne materials. The physicochemical properties, microbial populations, TBARS, lipolysis, proteolysis, and volatile flavor compounds of dry fermented sausages with different starter cultures were evaluated comparatively during the ripening process. The results showed that both L. delbrueckii N102 and L. sakei H1-5 grow well and could rapidly reduce the pH value of the products. At the same time, they could significantly reduce the number of Enterobacter putrefaciens, so as to ensure the safety of the products. In addition, the strains N102 promoted the formation of flavor compounds 2,3-butanedione, 3-hydroxy-2-butanone, and carnosine, whereas taurine content of batch H1-5 was significantly increased, while yeast y4-1 and y12-3 could also grow faster in sausage and promoted the esters and alcohols formation such as ethyl acetate and linalool, with the formation of γ-aminobutyric acid by y4-1. Compared with lactic acid bacteria, yeasts showed to contribute more in flavor formation and effective inhibition of lipid oxidation. The starter cultures played different roles in flavor contribution and had obvious differentiation in the ripening process of dry fermented sausage.
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Affiliation(s)
- Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Zhen Wan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Kalekristos Woldemariam Yohannes
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Ziyan Yang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jie Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, China
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21
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Shi X, Liu Y, Li Z, Sun X, Li X. Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14901] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Xiaowei Shi
- Department of Food Science & Engineering Henan University of Science and Technology Luoyang China
| | - Yunhong Liu
- Department of Food Science & Engineering Henan University of Science and Technology Luoyang China
| | - Ziyu Li
- Department of Food Science & Engineering Henan University of Science and Technology Luoyang China
| | - Xue Sun
- Department of Food Science & Engineering Henan University of Science and Technology Luoyang China
| | - Xin Li
- Department of Food Science & Engineering Henan University of Science and Technology Luoyang China
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22
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Potential use of low-field nuclear magnetic resonance to determine the drying characteristics and quality of Arctium lappa L. in hot-blast air. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109829] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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23
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Li Y, Pan T, Li H, Chen S. Non‐invasive
quality analysis of thawed tuna using near infrared spectroscopy with baseline correction. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13445] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuqiang Li
- Key Laboratory of Intelligent Computing and Signal Processing of Ministry of Education, School of Electrical Engineering and AutomationAnhui University Hefei China
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
| | - Tianhong Pan
- Key Laboratory of Intelligent Computing and Signal Processing of Ministry of Education, School of Electrical Engineering and AutomationAnhui University Hefei China
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
| | - Haoran Li
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
| | - Shan Chen
- School of Electrical and Information EngineeringJiangsu University Zhenjiang China
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24
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Jiang Y, Zhu Y, Li F, Du J, Huang Q, Sun-Waterhouse D, Li D. Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure. Int J Biol Macromol 2020; 151:193-203. [DOI: 10.1016/j.ijbiomac.2020.02.164] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 02/12/2020] [Accepted: 02/15/2020] [Indexed: 01/08/2023]
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25
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Li M, Chen Y, Wang X, Cheng S, Liu F, Huang L. Determination of drying kinetics and quality changes of Panax quinquefolium L. dried in hot-blast air. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108563] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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Lv J, Li C, Li S, Liang H, Ji C, Zhu B, Lin X. Effects of temperature on microbial succession and quality of sour meat during fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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27
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Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Sci 2019; 156:205-213. [DOI: 10.1016/j.meatsci.2019.05.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/21/2019] [Accepted: 05/31/2019] [Indexed: 11/21/2022]
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28
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Ezeanaka MC, Nsor-Atindana J, Zhang M. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02296-w] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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29
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Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.076] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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30
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He D, Wang X, Ai M, Kong Y, Fu L, Zheng B, Song H, Huang Q. Molecular mechanism of high-pressure processing for improving the quality of low-salt Eucheuma spinosum chicken breast batters. Poult Sci 2019; 98:2670-2678. [DOI: 10.3382/ps/pez027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2018] [Accepted: 01/25/2019] [Indexed: 12/26/2022] Open
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31
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Sun Q, Sun F, Zheng D, Kong B, Liu Q. Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.01.008] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Suitability of LF-NMR to analysis water state and predict dielectric properties of Chinese yam during microwave vacuum drying. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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33
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Real-time dynamic analysis with low-field nuclear magnetic resonance of residual oil and sophorolipids concentrations in the fermentation process of Starmerella bombicola. J Microbiol Methods 2019; 157:9-15. [DOI: 10.1016/j.mimet.2018.12.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/26/2018] [Accepted: 12/11/2018] [Indexed: 11/23/2022]
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34
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Chen Y, Dong H, Li J, Guo L, Wang X. Evaluation of a Nondestructive NMR and MRI Method for Monitoring the Drying Process of Gastrodia elata Blume. Molecules 2019; 24:molecules24020236. [PMID: 30634608 PMCID: PMC6359425 DOI: 10.3390/molecules24020236] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2018] [Revised: 12/29/2018] [Accepted: 01/08/2019] [Indexed: 11/25/2022] Open
Abstract
Gastrodia elata Blume (G. elata) is a prominent traditional herb and its dry tuber is officially listed in the Chinese Pharmacopoeia. To ensure the quality of dried G. elata, the establishment of a nondestructive and convenient method to monitor the drying process is necessary. In this study, a nondestructive low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) method was introduced to monitor the drying process of G. elata. Three water states (bound, immobilized, and free) in G. elata samples were investigated through multiexponential fitting and inversion of the NMR data. The variation and distribution of the three water states during drying were monitored by LF-NMR, and the spatial distribution of water and internal structural changes were analyzed by MRI. Linear analysis of the moisture content, L* (lightness), b* (yellowness), and NMR parameters showed good correlations among them. Furthermore, partial least squares regression (PLSR) model analysis, which takes into account all NMR parameters, also showed good correlations among these parameters. All results showed that LF-NMR was feasible and convenient for monitoring moisture content. Therefore, LF-NMR and MRI could be used to monitor the moisture content nondestructively in the drying process of Chinese traditional herbs.
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Affiliation(s)
- Yannan Chen
- Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China.
| | - Hongjing Dong
- Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
| | - Jingkun Li
- Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
| | - Lanping Guo
- Resource Center of Chinese Materia Medica, State Key Laboratory Breeding Base of Dao-di Herbs, China Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Xiao Wang
- Key Laboratory of TCM Quality Control Technology, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China.
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 270018, China.
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35
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Wang X, Zhou P, Cheng J, Chen Z, Liu X. Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages. Meat Sci 2018; 146:18-25. [DOI: 10.1016/j.meatsci.2018.07.033] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 07/25/2018] [Accepted: 07/26/2018] [Indexed: 01/06/2023]
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36
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Uguz SS, Ozvural EB, Beira MJ, Oztop MH, Sebastião PJ. Use of NMR Relaxometry to identify frankfurters of different meat sources. Mol Phys 2018. [DOI: 10.1080/00268976.2018.1542162] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Sirvan Sultan Uguz
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - E. Burcin Ozvural
- Department of Food Engineering, Cankiri Karatekin University, Cankiri, Turkey
| | - Maria Jardim Beira
- CeFEMA – Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Pedro José Sebastião
- CeFEMA – Center of Physics and Engineering of Advanced Materials and Department of Physics, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
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