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Bettani SR, Borges MTMR, Soares MR, Liska GR, Rodrigues CEDC. Relationship between the mineral content of sugarcane and its genuine derivative, non-centrifugal raw cane sugar. Food Res Int 2024; 192:114783. [PMID: 39147532 DOI: 10.1016/j.foodres.2024.114783] [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: 03/23/2024] [Revised: 07/06/2024] [Accepted: 07/14/2024] [Indexed: 08/17/2024]
Abstract
Non-centrifugal raw cane sugar (NRCS) is a minimally processed product from sugarcane (Saccharum officinarum L). This product contains phytochemical and nutritional compounds that benefit human health. Despite these advantages, NRCS commercialization is hindered by a lack of knowledge about its composition and, consequently, the absence of quality standards. Studies associating the nutritional composition of sugarcane varieties and their genuine products have not yet been found in the literature, and understanding this relationship can help establish quality standards for this product. Therefore, this study evaluated the mineral nutritional composition of genuine derivative NRCS produced from two sugarcane varieties obtained under different agronomic conditions at two stages of maturation to verify the relationships between raw material and the product. The obtained sugarcanes, juices, and bagasse, as well as the produced sugars, were analyzed for mineral content, such as calcium, magnesium, potassium, phosphorus, sulfur, iron, manganese, copper, and zinc, using inductively coupled plasma optical emission spectrometry. Most mineral constituents of sugarcane are in the juice in direct proportions to those in raw sugarcane. Thus, minimally processed food derivatives have nutritional characteristics equivalent to the raw materials. Consumption of NRCS contributes to meeting daily requirements for essential nutrients such as magnesium, copper, potassium, and manganese. For manganese, 25 g of NRCS, like the one produced in this study, can fulfill 22 to 76 % of an adult male's daily mineral requirements. The variation observed in the four NRCS samples, obtained from the same sugarcane variety under different maturation and agronomic conditions, was 250 %. This variation makes establishing quality parameters for mineral or ash content difficult. Therefore, setting mineral content levels for NRCS is inappropriate, as this parameter naturally depends on the raw material.
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Affiliation(s)
- Silvia Raquel Bettani
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil; Laboratório de Análises e Simulação Tecnológica (LAST), Departamento de Tecnologia Agroindustrial e Socioeconomia Rural (DTAiSeR-Ar), Universidade Federal de São Carlos (UFSCar), Centro de Ciências Agrárias, P.O. Box 153, 13600-970, Araras, São Paulo, Brazil.
| | - Maria Teresa Mendes Ribeiro Borges
- Laboratório de Análises e Simulação Tecnológica (LAST), Departamento de Tecnologia Agroindustrial e Socioeconomia Rural (DTAiSeR-Ar), Universidade Federal de São Carlos (UFSCar), Centro de Ciências Agrárias, P.O. Box 153, 13600-970, Araras, São Paulo, Brazil
| | - Marcio Roberto Soares
- Laboratório de Fertilidade do Solo, Departamento de Recursos Naturais e Proteção Ambiental (DRNPA-Ar), Universidade Federal de São Carlos (UFSCar), Centro de Ciências Agrárias, P.O. Box 153, 13600-970, Araras, São Paulo, Brazil
| | - Gilberto Rodrigues Liska
- Laboratório de Análises e Simulação Tecnológica (LAST), Departamento de Tecnologia Agroindustrial e Socioeconomia Rural (DTAiSeR-Ar), Universidade Federal de São Carlos (UFSCar), Centro de Ciências Agrárias, P.O. Box 153, 13600-970, Araras, São Paulo, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, 13635-900 Pirassununga, São Paulo, Brazil.
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2
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Chen X, Long T, Huang S, Chen Y, Lu H, Jiang Z, Cheng C, Li J, Chen S, He W, Tang X, Fan J. Metabolomics-based study of chemical compositions in cellulase additives derived from a tobacco-origin Bacillus subtilis and their impact on tobacco sensory attributes. Arch Microbiol 2024; 206:163. [PMID: 38483624 DOI: 10.1007/s00203-024-03876-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/26/2024] [Accepted: 01/26/2024] [Indexed: 03/19/2024]
Abstract
To enhance the quality of tobacco leaves and optimize the smoking experience, diverse strains of functional bacteria and their associated metabolites have been used in tobacco aging. Exogenous cellulase additives are frequently employed to facilitate the degradation of cellulose and other macromolecular matrices and enhance the quality of the tobacco product. However, little is known about how microbial metabolites present in exogenous enzyme additives affect tobacco quality. In this study, crude cellulase solutions, produced by a tobacco-originating bacterium Bacillus subtilis FX-1 were employed on flue-cured tobacco. The incorporation of cellulase solutions resulted in the reduction of cellulose crystallinity in tobacco and the enhancement of the overall sensory quality of tobacco. Notably, tobacco treated with cellulase obtained from laboratory flask fermentation demonstrated superior scent and flavor attributes in comparison to tobacco treated with enzymes derived from industrial bioreactor fermentation. The targeted and untargeted metabolomic analysis revealed the presence of diverse flavor-related precursors and components in the cellulase additives, encompassing sugars, alcohols, amino acids, organic acids, and others. The majority of these metabolites exhibited significantly higher levels in the flask group compared to the bioreactor group, probably contributing to a pronounced enhancement in the sensory quality of tobacco. Our findings suggest that the utilization of metabolic products derived from B. subtilis FX-1 as additives in flue-cured tobacco holds promise as a viable approach for enhancing sensory attributes, establishing a solid theoretical foundation for the potential development of innovative tobacco aging additives.
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Affiliation(s)
- Xiaofeng Chen
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, China
- Fujian Key Laboratory of Marine Carbon Sequestration, Xiamen University, Xiamen, China
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan, China
| | - Teng Long
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Shixin Huang
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, China
| | - Yiqiang Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Hongliang Lu
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Zhenkun Jiang
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Cheng Cheng
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Jingjing Li
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Shanyi Chen
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Wei He
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China
| | - Xu Tang
- Technical Innovation Center for Utilization of Marine Biological Resources, Third Institute of Oceanography, Ministry of Natural Resources, Xiamen, China.
- Fujian Key Laboratory of Island Monitoring and Ecological Development, Island Research Center, Ministry of Natural Resources, Pingtan, China.
| | - Jianqiang Fan
- Technology Center, China Tobacco Fujian Industrial Co., Ltd., Xiamen, China.
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Bumroongsri P. Value-added product from sugarcane molasses: Conversion of sugarcane molasses to non-caloric sweetener for applications in food and pharmaceutical industries. BIORESOURCE TECHNOLOGY 2024; 395:130370. [PMID: 38266787 DOI: 10.1016/j.biortech.2024.130370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/20/2024] [Accepted: 01/21/2024] [Indexed: 01/26/2024]
Abstract
Molasses is a by-product from sugarcane processing industries that contains some useful natural compounds. This paper proposes a method to produce sucralose, a non-caloric sweetener, from sugarcane molasses. In the first step, sugarcane molasses was converted to dried molasses powder using the low-temperature spray drying process in order to preserve natural compounds. Response surface methodology and artificial neural network were used to determine the experimental condition for maximal bioactive compounds content and antioxidant activity. Dried molasses powder could be produced with maximal values of sucrose yield, total phenolic content, total flavonoid content and antioxidant activity. In the final step, sucralose was derived from dried molasses powder. The yield of molasses-derived sucralose obtained from the proposed method was 0.628±0.01 g/g dried molasses powder with the purity of 99.95±0.02 %. The proposed method paves the way to convert sugarcane molasses to a non-caloric sweetener for applications in food and pharmaceutical industries.
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Affiliation(s)
- Pornchai Bumroongsri
- Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Phuttamonthon 4 Road, Nakhon Pathom 73170, Thailand.
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Azlan A, Sultana S, Mahmod II. Effect of Different Extraction Methods on the Total Phenolics of Sugar Cane Products. Molecules 2023; 28:molecules28114403. [PMID: 37298880 DOI: 10.3390/molecules28114403] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The health benefits of sugar cane products are attributed to certain antioxidant compounds in plant materials. The presence of antioxidants in plant materials depends on the extraction method in terms of yield and the number of phenolic compounds identified. This study was carried out to evaluate the performance of the three extraction methods, which were selected from previous studies to show the effect of the extraction method on the content of antioxidant compounds in different types of sugar. This study also evaluates the potential of different sugar extracts in anti-diabetic activity based on in vitro assays (α-glucosidase and α-amylase). The results showed that sugar cane extracted with acidified ethanol (1.6 M HCl in 60% ethanol) was the best condition to extract a high yield of phenolic acids compared to other methods. Among the three types of sugar, less refined sugar (LRS) showed the highest yield of phenolic compounds, 57.72 µg/g, compared to brown sugar (BS) and refined sugar (RS) sugar, which were at 42.19 µg/g and 22.06 µg/g, respectively. Whereas, among the sugar cane derivatives, LRS showed minor and BS moderate inhibition towards α-amylase and α-glucosidase activity compared to white sugar (RS). Thus, it is suggested that sugar cane extracted with acidified ethanol (1.6 M HCl in 60% ethanol) is the optimum experimental condition for antioxidant content determination and provides a basis for further exploitation of the health-beneficial resources of the sugarcane products.
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Affiliation(s)
- Azrina Azlan
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Research Centre of Excellence for Nutrition and Non-Communicable Diseases, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Sharmin Sultana
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
- Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia
| | - Ilya Iryani Mahmod
- Department of Nutrition, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
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Okutsu K, Yamamoto Y, Matsuo F, Yoshizaki Y, Futagami T, Tamaki H, Maeda G, Tsuchida E, Takamine K. Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane. J Biosci Bioeng 2023; 135:458-465. [PMID: 37076402 DOI: 10.1016/j.jbiosc.2023.03.010] [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: 09/26/2022] [Revised: 12/26/2022] [Accepted: 03/16/2023] [Indexed: 04/21/2023]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, obtained by evaporating water from sugarcane (Saccharum officinarum L.) juice. To clarify the effects of sugarcane cultivars on the sensory quality of kokuto-shochu, we investigated the flavor characteristics and composition of volatiles in kokuto-shochu prepared from kokuto using three different sugarcane cultivars, NiF8, Ni15, and RK97-14. Furthermore, experiments were conducted by using the cultivars collected between 2018 and 2020 to observe annual variations in their properties. The amino acid content of the three kokuto varieties did not differ significantly, but the amino acid content of NiF8 was two to five times higher than that of RK97-14, which was the same for all samples collected in the selected years. The browning degrees of kokuto were also higher in NiF8, and they were positively correlated to the amino acid contents of kokuto. The kokuto-like aroma of shochu made from Ni15 was stronger than that of shochu made from RK97-14. The concentration of ethyl lactate in shochu made from Ni15 was higher, however, the concentration of guaiacol was the lowest in the three cultivars' products. Shochu made from NiF8 had the highest levels of Maillard reaction products (MRPs; pyrazines and furans), β-damascenone, and guaiacol amounts. In contrast, shochu made from RK97-14 tended to have a fruity flavor, and lower MRP levels than those made from NiF8. Thus, it was shown that sugarcane cultivars affect the sensory characteristics and volatiles in kokuto-shochu.
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Affiliation(s)
- Kayu Okutsu
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yuka Yamamoto
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Fumiya Matsuo
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
| | - Goki Maeda
- Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Eito Tsuchida
- The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; Okinawa Prefectural Agricultural Research Center, 820 Makabe, Itoman-city, Okinawa 901-0336, Japan.
| | - Kazunori Takamine
- Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan.
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Ayustaningwarno F, Asikin Y, Amano R, Vu NT, Hajar-Azhari S, Anjani G, Takara K, Wada K. Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries. Foods 2023; 12:foods12071406. [PMID: 37048227 PMCID: PMC10093527 DOI: 10.3390/foods12071406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/16/2023] [Accepted: 03/20/2023] [Indexed: 03/29/2023] Open
Abstract
Non-centrifugal cane sugar (NCS) is an unrefined dehydrated form of sugar syrup produced worldwide. To date, there is a lack of differentiation in the key nutrients and flavor qualities of NCS products among countries, which makes it difficult for interested parties to select NCSs suitable for their needs. This study aimed to evaluate the minerals and volatile organic components (VOCs) in NCS products from Japan and ASEAN countries. Mineral components were determined using inductively coupled plasma atomic emission spectroscopy (ICP-AES). VOCs and their aroma profiles were examined using gas chromatography–mass spectrophotometry (GC-MS) and MS-e-nose analyses, respectively. The total minerals content in Japanese NCSs ranged from 228.58 to 1347.53 mg/100 g, comprising K, Ca, Mg, P, and Na (69.1, 16.6, 7.9, 4.5, and 3.2%, respectively); their average total amounts were as high as those of Malaysia and Indonesia origins (962.87, 984.67, and 928.47 mg/100 g, respectively). Forty-four VOCs were identified, of which concentrations of pyrazines, furans, and pyranones varied significantly among the NCSs. Additionally, the MS-e-nose analysis provided a multivariate differentiation profile of the NCS products based on differences in the intensities of the VOC ion masses. Nine statistical clusters were presented, wherein certain NCS products of ASEAN origin had volatile profiles comparable to those of the Japanese products. These outcomes suggest that the origin of production greatly influences the mineral and VOC compositions of NCS, affecting their quality traits.
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Liu J, Wan P, Zhao W, Xie C, Wang Q, Chen DW. Investigation on taste-active compounds profile of brown sugar and changes during lime water and heating processing by NMR and e-tongue. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Valencia LV, Carrión MH, Velasquez F, Espitia J, Cortina JR. Functional and physicochemical properties of non-centrifugal cane sugar obtained by three concentration technologies. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Baqueta MR, Pizano FP, Villani JD, Toro SJH, Bragotto APA, Valderrama P, Pallone JAL. Kurtosis-based projection pursuit analysis to evaluate South American rapadura. Food Chem 2022; 368:130731. [PMID: 34404003 DOI: 10.1016/j.foodchem.2021.130731] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 07/14/2021] [Accepted: 07/28/2021] [Indexed: 01/02/2023]
Abstract
Rapadura is an artisanal candy obtained from concentrated sugarcane juice. In this study, a differentiation between South American rapadura producers has been tried using a Kurtosis-based projection pursuit analysis (kPPA) concerning essential minerals, acrylamide, moisture contents, pH, and color. These parameters revealed significant inter- and intra-country differences. Based on the employed measurements, a multivariate exploration with kPPA extracted information from rapadura even though it is a very artisanal product and was effective in separating classes, especially Brazilian and Ecuadorian rapadura, where principal component analysis failed. Moreover, ellipse confidence regions showed significant differences between non-organic and organic rapadura from Colombia and Peru in granulated form. From a chemometric point of view, the application of kPPA can be used in cases when other metrics (as based on the variance) fail and can be useful in the exploratory analysis of complex multivariate chemical data.
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Affiliation(s)
- Michel Rocha Baqueta
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Fernanda Peixoto Pizano
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Juliana Damasceno Villani
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Sandra Julieth Henao Toro
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil
| | - Adriana Pavesi Arisseto Bragotto
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
| | - Patrícia Valderrama
- Universidade Tecnológica Federal do Paraná - UTFPR, Campo Mourão, Paraná, Brazil.
| | - Juliana Azevedo Lima Pallone
- University of Campinas - UNICAMP, School of Food Engineering, Department of Food Science and Nutrition, Campinas, São Paulo, Brazil.
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CHEN P, CHENG F, WEI L, WANG S, ZHANG Z, HANG F, LI K, XIE C. Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.43722] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
| | | | | | | | | | - Fangxue HANG
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Kai LI
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
| | - Caifeng XIE
- Guangxi University, China; Guangxi University, China; Ministry of Education, China
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Thi Le DH, Chiu CS, Chan YJ, Wang CCR, Liang ZC, Hsieh CW, Lu WC, Mulio AT, Wang YJ, Li PH. Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm ( Borassus flabellifer Linn.) Syrup. BIOLOGY 2021; 10:biology10101028. [PMID: 34681127 PMCID: PMC8533271 DOI: 10.3390/biology10101028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 01/17/2023]
Abstract
Simple Summary Syrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics. Abstract Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
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Affiliation(s)
- Dung Huynh Thi Le
- Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam;
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan;
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
- Institute of Biomedical Sciences, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Chiun-Chuan R. Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Zeng-Chin Liang
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan;
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
| | - Amanda Tresiliana Mulio
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Yin-Jun Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
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Chen JY, Chen XW, Lin YY, Yen GC, Lin JA. Authentication of dark brown sugars from different processing using three-dimensional fluorescence spectroscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar. Foods 2021; 10:foods10071561. [PMID: 34359431 PMCID: PMC8303542 DOI: 10.3390/foods10071561] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 06/26/2021] [Accepted: 06/30/2021] [Indexed: 12/01/2022] Open
Abstract
The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was employed to assess the differences at the various stages of the dehydration process. A total of 111 volatile compounds were identified, among which 57 were endogenous compounds from sugarcane juice and displayed an attenuated abundance in the first 30 min. Typical oxygen and nitrogen heterocyclic compounds, including furans and pyrazines, and aldehydes derived were found to be the main volatiles contributing to the formation of NCS characteristic aroma, with phenols, alcohols, esters, acids, and sulfur compounds as supplementary odor. Free amino acids and reducing sugars were identified as important precursors for the aroma development process. The low temperature (90–108 °C) and micro vacuum condition (−0.03 MPa) approach used in this study could be an alternative option for the manufacture of NCS.
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14
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Effect of processing and storage on the volatile profile of sugarcane honey: A four-year study. Food Chem 2021; 365:130457. [PMID: 34252619 DOI: 10.1016/j.foodchem.2021.130457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/21/2021] [Accepted: 06/22/2021] [Indexed: 01/19/2023]
Abstract
Sugarcane honey (SCH) is a syrup from Madeira Island recognized by its unique and excellent aroma, associated to volatile organic compounds (VOCs) generated during the well-defined five stages of its traditional making process. The establishment of volatile profile throughout all SCH-making stages during four years, allowed the evaluation of the influence of each stage in the typical characterisitcs of SCH. One hundred eighthy seven VOCs were identified, being associated to several origins and formation pathways. VOCs formed during stage 1 and 2 were originate from raw material, and its oxidation (i.e. enzymatic browning) and thermal degradation (i.e. lipid oxidation, Maillard reactions, Strecker degradation). In stage 3 and 4, the caramelization and melanoidin degradation also occurred, while in stage 5, the thermal degradation continues, followed by microbial activity. Chemometric analysis allowed to identify 35 VOCs as potential markers for processing control by the producers and as guarantee of the typicality and authenticity of SCH. Based on the obtained results, we propose for the first time an innovative schematic diagram explaining the potential reactions and pathways for VOCs formation during the different steps of the SCH production.
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15
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Pinto VR, Dias ACC, de Assis FS, Barbosa LC, dos Santos PC, Alves JJS, Barboza IV, Gomes CCM, dos Santos IS, Monteiro RDS, da Cunha LR, Gandra KMB, Pereira PAP. The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1938774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Vitória Regina Pinto
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
| | - Ana Clara Costa Dias
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
| | | | | | | | | | | | | | | | - Reginaldo de Souza Monteiro
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
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16
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Henao SJ, Petrarca MH, Braga PAC, Arisseto AP. Acrylamide in non-centrifugal sugar from Latin American markets: in-house validation of an LC-MS/MS method, dietary exposure assessment and risk characterisation in Brazil and Colombia. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:1456-1469. [PMID: 34157939 DOI: 10.1080/19440049.2021.1933205] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
A liquid chromatography tandem mass spectrometry method (LC-MS/MS) preceded by a rapid and simple QuEChERS-based sample preparation was developed and validated for the determination of acrylamide in non-centrifugal sugar (NCS), a solid product obtained from sugarcane juice without centrifugation, up to a concentration greater than 90 ºBrix. Adequate linearity in calibration curves, analytical selectivity and sensitivity were achieved. A limit of detection (LOD) and a limit of quantitation (LOQ) of 10 and 20 µg kg-1, respectively, were obtained. Recoveries (84.3-107.5%) and coefficients of variation (CV<15%) for repeatability and reproducibility conditions were appropriate in intraday and interday laboratory conditions. The concentration of acrylamide was determined in 76 commercial samples of NCS from different Latin American countries and ranged from <20 to 1414 µg kg-1. The highest mean acrylamide amounts were found in samples from Peru, Ecuador and Colombia (636, 446 and 401 µg kg-1, respectively). Considering the form of the product, the highest average levels were found in granulated NCS (517 µg kg-1) when compared to block (294 µg kg-1). Within the Colombian samples, organic NCS, made with natural flocculant, presented a higher acrylamide mean concentration (721 µg kg-1) than conventional samples (363 µg kg-1). Although the Margin of Exposure (MOE) values for neurotoxicity suggested that the estimated intakes in Brazil and Colombia are not a concern, MOEs obtained for neoplastic effects raised attention.
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Affiliation(s)
- Sandra J Henao
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Mateus H Petrarca
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Patricia Aparecida C Braga
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
| | - Adriana P Arisseto
- Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, Brazil
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17
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Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue. Food Res Int 2021; 145:110385. [PMID: 34112388 DOI: 10.1016/j.foodres.2021.110385] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 04/08/2021] [Accepted: 05/02/2021] [Indexed: 11/23/2022]
Abstract
The flavor of salmonids is affected by species and origin. Sources of salmonid fish fillets are complex and difficult to identify and label fraud occasionally occurs in the market. In this study, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), electronic nose, electronic tongue and amino acid detection technologies were used to analyze flavor compounds in two salmonid species from different geographical origins. Fingerprints of volatile compounds of salmonid were constructed using HS-GC-IMS technology. Free amino acid (FAA) content differed in salmonids from different geographical origins. Regarding salmonid odor, HS-GC-IMS analysis results were basically consistent with those of the electronic nose. Regarding taste, the conclusions drawn from the electronic tongue were consistent with the amino acid test results. Therefore, our results demonstrate that flavor compounds can be used to distinguish salmonids from different geographical origins, providing a new dimension to food safety and authenticity. Furthermore, HS-GC-IMS, electronic nose and tongue can be used as tools in the market to identify food fraud.
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18
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Chen E, Song H, Zhao S, Liu C, Tang L, Zhang Y. Comparison of odor compounds of brown sugar, muscovado sugar, and brown granulated sugar using GC-O-MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Ebadi S, Azlan A. Nutritional Composition and Role of Non-centrifugal Sugar (NCS) in Human Health. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200728184917] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Non-centrifugal sugar (NCS) has several traditional names such as brown sugar (Europe
& North America), Gula Melaka (Malaysia), Jaggery and Gur (India), Kokuto (Japan), Panela
(Colombia) and Muscovado (Philippines). It is obtained by boiling down the sugarcane juice until
its water content evaporates. NCS has various benefits for our health as it is anti-diabetic, anti-cariogenic,
antioxidant and has radical scavenging activity due to the presence of vitamins, minerals,
phenolic acids and flavonoid components as well as total antioxidant capacity. This review provides
a general overview of the nutritional composition and health outcomes of NCS compared to
refined sugar based on literature published in scientific journals. The NCS can be considered as a
nutraceutical and functional food. However, more scientific research will be needed to confirm the
outcomes and increase awareness, which could then encourage more usage of this product in sugar-
based food.
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Affiliation(s)
- Samarghand Ebadi
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
| | - Azrina Azlan
- Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang, Selangor 43400, Malaysia
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20
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Chen JY, Yen GC, Tsai NT, Lin JA. Risk and Benefit of Natural and Commercial Dark Brown Sugars as Evidenced by Phenolic and Maillard Reaction Product Contents. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:767-775. [PMID: 33400521 DOI: 10.1021/acs.jafc.0c04795] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Products of dark brown sugar (DBS) from different production processes and raw materials may bring different risks and benefits to human health. Therefore, this study was aimed to evaluate the quality of natural and commercial DBS products. Results showed that physicochemical properties, including pH value, turbidity, and browning degree have no significant difference between natural and commercial DBS products. Total flavonoid content of natural DBS was found to be significantly higher than that of commercial DBS (p < 0.05). Notably, the levels of harmful Maillard reaction products in natural DBS were significantly lower than that in commercial DBS as evidenced by analyses of methylglyoxal and fluorescent advanced glycation end products (p < 0.05). However, the amount of acrylamide in natural DBS was significantly higher than that in commercial DBS. In conclusion, this study provides useful information for risk-benefit assessment of DBS products, which is helpful for food safety management.
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Affiliation(s)
- Jui-Yi Chen
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
| | - Gow-Chin Yen
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
| | - Nien-Ting Tsai
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan
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21
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Functional, nutritional, antinutritional, and microbial assessment of novel fermented sugar syrup fortified with pre-mature fruits of Totapuri mango and star gooseberry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110276] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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22
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Flórez-Martínez DH, Contreras-Pedraza CA, Rodríguez J. A systematic analysis of non-centrifugal sugar cane processing: Research and new trends. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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23
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Asikin Y, Tanahara N, Maeda G, Tsuchida E, Hirose N, Oe M, Takara K, Wada K. Odorous volatiles and methoxypyrazines responsible for the musty-peanut aroma in microwave-heated sponge gourd ( Luffa cylindrica). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
| | - Naoya Tanahara
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Goki Maeda
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Eito Tsuchida
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Naoto Hirose
- Regional Agricultural System Section, Okinawa Prefectural Agricultural Research Center
| | - Moena Oe
- United Graduate School of Agricultural Science, Kagoshima University
| | - Kensaku Takara
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus
| | - Koji Wada
- United Graduate School of Agricultural Science, Kagoshima University
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24
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Odutayo OE, Omonigbehin EA, Olawole TD, Ogunlana OO, Afolabi IS. Fermentation Enhanced Biotransformation of Compounds in the Kernel of Chrysophyllum albidum. Molecules 2020; 25:molecules25246021. [PMID: 33352625 PMCID: PMC7768532 DOI: 10.3390/molecules25246021] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 11/20/2020] [Accepted: 11/21/2020] [Indexed: 02/06/2023] Open
Abstract
Chrysophyllum albidum Linn (African star apple) is a fruit with extensive nutritional and medicinal benefits. The fruit and kernel in the seed are both edible. Strains of lactic acid bacteria (LAB) were isolated from fermented seeds and assessed for probiotic characteristics. The extracts in both the unfermented and the fermented aqueous extracts from the kernels obtained from the seeds of C. albidum were subjected to analysis using the gas chromatography/mass spectrometry (GC-MS) method. This analysis identified the bioactive compounds present as possible substrate(s) for the associated organisms inducing the fermentation and the resultant biotransformed products formed. Three potential probiotic LAB strains identified as Lactococcus raffinolactis (ProbtA1), Lactococcus lactis (ProbtA2a), and Pediococcus pentosaceus (ProbtA2b) were isolated from the fermented C. albidum seeds. All strains were non hemolytic, which indicated their safety, Probt (A1, A2a, and A2b) grew in an acidic environment (pH 3.5) during the 48-h incubation time, and all three strains grew in 1% bile, and exhibited good hydrophobicity and auto-aggregation properties. Mucin binding proteins was not detected in any strain, and bile salt hydrolase was detected in all the strains. l-lactic acid (28.57%), norharman (5.07%), formyl 7E-hexadecenoate (1.73%), and indole (1.51%) were the four major constituents of the fermented kernel of the C. albidum, while 2,5-dimethylpyrazine (C1, 1.27%), 3,5-dihydroxy-6-methyl-2,3-dihydropyran-4-one (C2, 2.90%), indole (C3, 1.31%), norharman (C4, 3.01%), and methyl petroselinate (C5, 4.33%) were the five major constituents of the unfermented kernels. The isolated LAB are safe for consumption. The fermenting process metabolized C1, C2, and C5, which are possible starter cultures for the growth of probiotics. Fermentation is an essential tool for bioengineering molecules in foods into safe and health beneficial products.
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Affiliation(s)
- Oluwatofunmi E. Odutayo
- Biochemistry Department, College of Science and Technology, Covenant University, Ota 100122, Nigeria; (O.E.O.); (T.D.O.); (O.O.O.)
| | - Emmanuel A. Omonigbehin
- Molecular Biology Laboratory, College of Science and Technology, Covenant University, Ota 100122, Nigeria;
| | - Tolulope D. Olawole
- Biochemistry Department, College of Science and Technology, Covenant University, Ota 100122, Nigeria; (O.E.O.); (T.D.O.); (O.O.O.)
| | - Olubanke O. Ogunlana
- Biochemistry Department, College of Science and Technology, Covenant University, Ota 100122, Nigeria; (O.E.O.); (T.D.O.); (O.O.O.)
| | - Israel S. Afolabi
- Biochemistry Department, College of Science and Technology, Covenant University, Ota 100122, Nigeria; (O.E.O.); (T.D.O.); (O.O.O.)
- Correspondence: ; Tel.: +234-803-392-3264
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25
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Liu J, Wan P, Xie C, Chen DW. Key aroma-active compounds in brown sugar and their influence on sweetness. Food Chem 2020; 345:128826. [PMID: 33601657 DOI: 10.1016/j.foodchem.2020.128826] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 11/26/2020] [Accepted: 12/02/2020] [Indexed: 01/01/2023]
Abstract
Brown sugar (non-centrifugal cane sugar) is popular for its pleasant caramel-like aroma and sweetness. Vacuum simultaneous steam distillation and extraction (V-SDE) and gas chromatography-mass spectrometry (GC-MS) was used to study the volatile fraction of brown sugar. To further determine the aroma-active compounds in brown sugar, gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used in conjunction with aroma extraction dilution analysis (AEDA), odor activity values (OAVs), and sensory evaluation to analyze the effects of the key aroma-active compounds on sweetness. A total of 37 aroma-active compounds were obtained, mainly including ketones, pyrazines, alkanes, phenols and alcohols, which contributed caramel, sweet and fruity notes to brown sugar. Among them, furfural, benzeneacetaldehyde, 2,3-butanedione, β-damascenone, 2-methoxyphenol, dihydro-2-methyl-3(2H)-furanone, 2-furanmethanol and butyrolactone could significantly enhance the sweetness of sugar solution because of the congruency of the aroma attributes and sweetness.
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Affiliation(s)
- Jie Liu
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Peng Wan
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Caifeng Xie
- School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
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26
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Physicochemical, antioxidant, volatile component, and mass spectrometry-based electronic nose analyses differentiated unrefined non-centrifugal cane, palm, and coconut sugars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00749-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Azlan A, Khoo HE, Sajak AAB, Aizan Abdul Kadir NA, Yusof BNM, Mahmood Z, Sultana S. Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars. Food Sci Nutr 2020; 8:5048-5062. [PMID: 32994965 PMCID: PMC7500760 DOI: 10.1002/fsn3.1803] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 06/30/2020] [Accepted: 07/14/2020] [Indexed: 01/21/2023] Open
Abstract
Minimally refined brown sugar (MRBS) is a brown sugar derived from sugarcane that has a low glycemic index. This study aimed to determine and compare the antioxidant contents and nutritional and physicochemical properties of MRBS, refined sugar (RS), and brown sugar (BS). In addition, the toxicity of these sugars was evaluated via in vitro cytotoxicity method and by using a zebrafish model. Results showed that MRBS was better than the two other sugars because it has a lower moisture content and higher ash content. The contents of potassium and manganese of MRBS were higher than those of the two other sugars. Surprisingly, MRBS also contained selenium, which was not detected in RS and BS. The major phenolics in MRBS are 4-hydroxybenzoic acid, chlorogenic acid, protocatechuic acid, trans-Ferulic acid, and apigenin. All sugar solutions and their antioxidant-containing extracts were not cytotoxic to 3T3-L1 adipocytes.
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Affiliation(s)
- Azrina Azlan
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
- Research Centre of Excellence for Nutrition and Non‐Communicable DiseasesFaculty of Medicine and Health SciencesUniversiti Putra MalaysiaUPM SerdangSerdangSelangorMalaysia
- Halal Products Research InstituteUniversiti Putra MalaysiaUPM SerdangSerdangSelangorMalaysia
| | - Hock Eng Khoo
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
| | - Azliana Abu Bakar Sajak
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
| | - Noor Atiqah Aizan Abdul Kadir
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
| | - Barakatun Nisak Mohd Yusof
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
- Research Centre of Excellence for Nutrition and Non‐Communicable DiseasesFaculty of Medicine and Health SciencesUniversiti Putra MalaysiaUPM SerdangSerdangSelangorMalaysia
| | | | - Sharmin Sultana
- Department of Nutrition & DieteticsFaculty of Medicine & Health SciencesUniversiti Putra MalaysiaSerdangSelangorMalaysia
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28
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Sung WC, Chi MH, Chiou TY, Lin SH, Lee WJ. Influence of caramel and molasses addition on acrylamide and 5-hydroxylmethylfurfural formation and sensory characteristics of non-centrifugal cane sugar during manufacturing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4512-4520. [PMID: 32406103 DOI: 10.1002/jsfa.10492] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/17/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS) and to (ii) perform nine-point hedonic scale and evaluation of sensory attributes, encompassing the appearance, flavor, texture and aftertaste, by 71 consumers on NCS, NCS_C, and NCS products made with a blend of molasses and sugar (NCS_MS) and steam processing (NCS_S). RESULTS With the addition of molasses and caramel at the maximum allowable level of 5 g kg-1 in sugarcane juice, significantly greater acrylamide or HMF did not accumulate in NCS_C and NCS_M during the thermal manufacturing process, while color values of NCS_C significantly changed (P < 0.05). The increases in acrylamide and HMF contents were influenced by pH because they were produced by the Maillard reaction. Hedonic responses showed that NCS_MS was rated with the highest score for overall acceptance, whereas NCS_S, with the lowest content of acrylamide, exhibited the lowest score for every attribute. In addition, the appearance acceptance score of NCS_C was significantly higher than that of NCS (P < 0.05). Significant differences were also found between NCS and NCS_C in the frequency of 9 of 16 items with which consumers selected to characterize the appearance in a check-all-that-apply questionnaire (P < 0.05). CONCLUSIONS The association between hedonic evaluations and sensory profiles in visual attributes of NCS_C indicated that caramel could be a promising addition in Maillard reaction-mitigated NCS products to improve consumer preferences through color strengthening without safety concerns. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung, Taiwan
| | - Ming-Hsuan Chi
- Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan
| | - Tai-Ying Chiou
- School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, Kitami, Japan
| | - Shyh-Hsiang Lin
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Wei-Ju Lee
- Master Program in Food Safety, Taipei Medical University, Taipei, Taiwan
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
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29
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Zhu Z, Xie C, Li W, Hang F, Li K, Shi C, Doherty WO. Nutritional and antioxidant properties of non-centrifugal cane sugar derived from membrane clarified juice. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109717] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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30
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Iwasaki F, Sunao M, Okutsu K, Yoshizaki Y, Futagami T, Tamaki H, Takamine K, Sameshima Y. Effects of liming on the flavor of kokuto-shochu, a spirit made from non-centrifugal sugar. J Biosci Bioeng 2020; 130:360-366. [PMID: 32561073 DOI: 10.1016/j.jbiosc.2020.05.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 05/12/2020] [Accepted: 05/12/2020] [Indexed: 10/24/2022]
Abstract
Kokuto-shochu is a traditional Japanese spirit prepared from kokuto, a non-centrifugal brown cane sugar. When manufacturing kokuto, lime is added to the sugarcane juice to accelerate the crystallization of sucrose. Although the liming process differs depending on the manufacturer, the effects of liming on the quality of kokuto-shochu are unclear. Therefore, we investigated the flavor characteristics and volatiles present in kokuto-shochu prepared from kokuto with different liming degrees. Kokuto-shochu prepared from kokuto without liming had a pronounced kokuto-like flavor with a rich taste and contained higher contents of nerolidol, nonanal, acetoin, β-damascenone, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone compared to that prepared from kokuto with liming. On the other hand, kokuto-shochu prepared from kokuto with excess liming had a comparative grassy flavor. It contained higher esters, 4-vinylguaiacol, and pyrazines compared to other shochu. The levels nerolidol, isoamyl acetate, nonanal, and acetoin were affected by the mash pH during fermentation, and thus, liming would affect the formation of such volatiles via changing the mash pH. In contrast, pyrazines, 4-vinylguaiacol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were not affected by mash pH, and their levels in the kokuto-shochu were consistent with those in kokuto raw materials. These results suggested that the liming process affects the levels of volatiles in kokuto-shochu by changing the mash pH and volatile levels in kokuto raw materials.
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Affiliation(s)
- Fumina Iwasaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Miyuki Sunao
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kayu Okutsu
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yumiko Yoshizaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Taiki Futagami
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Hisanori Tamaki
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Kazunori Takamine
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan; The United Graduate School of Agricultural Sciences, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
| | - Yoshihiro Sameshima
- Education and Research Centre for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Korimoto 1-21-24, Kagoshima 890-0065, Japan.
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Mesias M, Delgado-Andrade C, Gómez-Narváez F, Contreras-Calderón J, Morales FJ. Formation of Acrylamide and other Heat-Induced Compounds during Panela Production. Foods 2020; 9:foods9040531. [PMID: 32331370 PMCID: PMC7230976 DOI: 10.3390/foods9040531] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 04/15/2020] [Accepted: 04/17/2020] [Indexed: 12/13/2022] Open
Abstract
Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other heat-induced compounds such as hydroxymethylfurfural (HMF) and furfural, were evaluated at different stages during the production of block panela. Values ranged between below the limit of quantitation (LOQ)–890 µg/kg, < LOQ–2.37 mg/kg, < LOQ–4.5 mg/kg, 0.51–3.6 Abs 420 nm/g, 0.89–4.18 mg gallic acid equivalents (GAE)/g and 5.08–29.70 µmol TE/g, for acrylamide, HMF, furfural, browning, total phenolic content and ABTS (all data in fresh weight), respectively. Acrylamide significantly increased as soluble solid content increased throughout the process. The critical stages for the formation of acrylamide, HMF and furfural were the concentration of the clarified juice in the concentration stage to get the panela honey and the final stage. Similar trends were observed for the other parameters. This research concludes that acrylamide, HMF and furfural form at a high rate during panela processing at the stage of juice concentration by intense evaporation. Therefore, the juice concentration stage is revealed as the critical step in the process to settle mitigation strategies.
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Affiliation(s)
- Marta Mesias
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, E-28040 Madrid, Spain; (M.M.); (F.J.M.)
| | - Cristina Delgado-Andrade
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, E-28040 Madrid, Spain; (M.M.); (F.J.M.)
- Correspondence: ; Tel.: +34-915492300
| | - Faver Gómez-Narváez
- Bioali Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53–108, Ciudad Universitaria, Medellín 050010, Colombia; (F.G.-N.); (J.C.-C.)
| | - José Contreras-Calderón
- Bioali Research Group, Food Department, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Calle 67 No. 53–108, Ciudad Universitaria, Medellín 050010, Colombia; (F.G.-N.); (J.C.-C.)
| | - Francisco J. Morales
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), C/José Antonio Novais, 10, E-28040 Madrid, Spain; (M.M.); (F.J.M.)
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32
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New propositions about coffee wet processing: Chemical and sensory perspectives. Food Chem 2020; 310:125943. [DOI: 10.1016/j.foodchem.2019.125943] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2019] [Revised: 10/21/2019] [Accepted: 11/20/2019] [Indexed: 01/17/2023]
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Sustainable Processes and Chemical Characterization of Natural Food Additives: Palmyra Palm (Borassus Flabellifer Linn.) Granulated Sugar. SUSTAINABILITY 2020. [DOI: 10.3390/su12072650] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Palmyra palm (Borassus flabellifer Linn.) is an important sugar-producing plant that is widely distributed in tropical Asian countries. Its jaggery and sweet sap are prevalent in Cambodia as a substitute for table sugar. They contain essential minerals, vitamins, and biological compounds. We investigated the changes in the nutritional composition, antioxidant properties, and biological activity of palm granulated sugar prepared by using three different drying–solidification processes under vacuum conditions: the drying temperature was controlled at 80 °C, 90 °C, and 100 °C, and the drying time was 60, 75, and 90 min, respectively. Palm granulated sugar contains 10 kinds of vitamins (mainly vitamin E 52.15–55.12 mg/100 g), 5-hydroxymethylfurfural (2.18 to 41.92 mg/100 g), and 38 volatile compounds that belong to the alcohol, ketones, pyrazines, acids, and phenols groups, and an aldehyde group. Moreover, palm granulated sugar exhibits a high total phenolic content (2.77–8.94 mg gallic acid equivalent/100 g), 2,2-diphenyl-1-1picrylhydrazyl (DPPH) radical scavenging activity (20.15%–37.88%), and ferric reducing antioxidant power (FRAP) value (322.68–378.23 μmol Fe2+/mL). Furthermore, palm granulated sugar-treated NIH3T3 cells showed a higher cell viability of 18.10% to 23.68%. This study confirmed that palm granulated sugar prepared at 90 °C for 75 min can have a better product quality with increased vitamin and mineral contents, antioxidant properties, and biological activity, while also being low in 5-hydroxymethylfurfural (HMF) content.
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Asghar MT, Yusof YA, Noriznan M, Yaacob ME, Mohd Ghazali H, Chang LS, Manaf YN. Effect of processing method on vitamin profile, antioxidant properties and total phenolic content of coconut (
Cocos nucifera
L.) sugar syrup. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14529] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Muhammad Tuseef Asghar
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
- Department of Farm Machinery and Power University of Agriculture Faisalabad 38000 Pakistan
| | - Yus Aniza Yusof
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
- Laboratory of Halal Services Halal Products Research Institute Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Mohd Noriznan
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Mohammad Effendy Yaacob
- Department of Process and Food Engineering Faculty of Engineering Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Lee Sin Chang
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Yanty Noorzianna Manaf
- Laboratory of Halal Services Halal Products Research Institute Universiti Putra Malaysia Serdang 43400 Selangor Darul Ehsan Malaysia
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Chen E, Song H, Li Y, Chen H, Wang B, Che X, Zhang Y, Zhao S. Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS. RSC Adv 2020; 10:32276-32289. [PMID: 35516501 PMCID: PMC9056611 DOI: 10.1039/d0ra05963c] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 08/25/2020] [Indexed: 11/29/2022] Open
Abstract
A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds. Of these compounds, 10 were with high flavor dilution (FD) factors based on the aroma extract dilution analysis (AEDA). 4-Hydroxy-2,5-dimethyl-3(2H)furanone exhibited the highest FD factor of 2187, followed by (E)-2-nonenal, 2-hydroxy-3-methyl-2-cyclopentene-1-one, and 4-allyl-2,6-dimethoxyphenol with a FD factor of 729. The odor compounds showed no significant change and were similar to that of sugarcane during the first four steps in the production of non-centrifugal cane sugar. In the middle three stages, the heating slightly affected the aroma composition. Additionally, a prolonged period of high-temperature heating, lead to the production of the Maillard reaction products, such as pyrazines, pyrroles, and furans, differentiating the step to be unique from the previous seven stages. However, the content of the NCS odorants was significantly reduced due to the loss of odor compounds during the drying process. 84 volatile aroma components were determined in 9 samples of sugarcane to non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic acids, 11 pyrazines, 7 phenols, 3 esters, 3 hydrocarbons, and 2 sulfur compounds.![]()
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Affiliation(s)
- Erbao Chen
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Huanlu Song
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Yi Li
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Haijun Chen
- COFCO Tunhe Chongzuo Sugar Co., Ltd
- Chongzuo
- China
| | - Bao Wang
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Xianing Che
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
| | - Yu Zhang
- College of Food and Health
- Beijing Technology and Business University (BTBU)
- Beijing
- China
| | - Shuna Zhao
- COFCO Nutrition and Health Research Institute Co. Ltd
- Beijing Engineering Laboratory of Geriatric Nutrition & Foods
- Beijing Key Laboratory of Nutrition &Health and Food Safety
- Nutrition & Health Branch of China Knowledge Center for Engineering Science and Technology
- Beijing
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Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar. Journal of Food Science and Technology 2019; 57:1636-1646. [PMID: 32327774 DOI: 10.1007/s13197-019-04196-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2019] [Accepted: 12/03/2019] [Indexed: 10/25/2022]
Abstract
Calcium citrate, chitosan, and chitooligosaccharide were added to sugarcane juice to investigate their effect on color, pH, antioxidant activity, reducing sugar, acrylamide and HMF mitigation in dark brown sugar production. Results showed that the content of 52-67% acrylamide in the dark brown sugar was mitigated with 0.1-1.0% chitosan addition and the reducing power of dark brown sugar increased with 0.5-1.0% chitosan addition. Furthermore, the addition of 0.5-1.0% chitosan or chitooligosaccharide increased HMF formation. Only the pH of dark brown sugar with chitosan addition was lower than that of other dark brown sugars. This is due to the low pH condition in dark brown sugar mitigating Maillard reaction and acrylamide formation. When the pH of sugarcane juice with chitosan adjusted back to pH 7 again, the acrylamide content of dark brown sugars significant increased (p < 0.05). Acrylamide and HMF are both produced through the Maillard reaction, the lower pH will cause the hydrolysis of sucrose to produce more HMF and reducing sugar. The L values and white index of dark brown sugar with 0.5-1.0% added chitosan were lower than those of control dark brown sugar (p < 0.05). High negative correlation was observed between HMF and acrylamide in the present study.
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37
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Gómez-Narváez F, Mesías M, Delgado-Andrade C, Contreras-Calderón J, Ubillús F, Cruz G, Morales FJ. Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters. Food Chem 2019; 301:125256. [DOI: 10.1016/j.foodchem.2019.125256] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2019] [Revised: 07/23/2019] [Accepted: 07/24/2019] [Indexed: 01/08/2023]
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Vera-Gutiérrez T, García-Muñoz MC, Otálvaro-Alvarez AM, Mendieta-Menjura O. Effect of processing technology and sugarcane varieties on the quality properties of unrefined non-centrifugal sugar. Heliyon 2019; 5:e02667. [PMID: 31692676 PMCID: PMC6806412 DOI: 10.1016/j.heliyon.2019.e02667] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 08/21/2019] [Accepted: 10/11/2019] [Indexed: 11/16/2022] Open
Abstract
In this research, the unrefined non-centrifugal sugar (UNCS) quality obtained from two sugarcane varieties (RD 7511 and CC 8475) and using two types of technologies (traditional and Ward-Cimpa production facilities) were evaluated. The parameters monitored through the process were impurities, total soluble solids, acidity, pH, and temperature profile. Microbiological analyses were carried out on beating, molding, packing, and storage operations; and finally, an organoleptic analysis was carried out on the final UNCS product. Results showed that the UNCS obtained from variety CC 8475 had higher consumer acceptance; meanwhile, the technologies assessed did not show significant differences in final product quality. However, these technologies showed significant differences in the highest temperature, syrup, and juice properties. Microbiological analyses highlighted beating and molding as the critical points in UNCS production safety. Finally, it was evident that the implementation of new technologies or the improvement of the furnace, as in the Ward-Cimpa production facility, is not enough to achieve food safety requirements, as many other conditions affect the microbiological quality of the product. Although the temperatures reached on the Ward-Cimpa furnace are higher than those reached with the traditional furnace and thus, enough to kill all the harmful microorganisms, contamination in downstream operations still occurs.
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Affiliation(s)
| | - María Cristina García-Muñoz
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá [Research Center Tibaitatá], Km 14, Vía Mosquera - Bogotá, Cundinamarca, Colombia
| | | | - Oscar Mendieta-Menjura
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación Tibaitatá [Research Center Tibaitatá], Km 14, Vía Mosquera - Bogotá, Cundinamarca, Colombia
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39
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Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies. Processes (Basel) 2019. [DOI: 10.3390/pr7060360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to evaluate effects of dark brown sugar on acrylamide and 5-hydroxymethylfurfural (HMF) levels in brown sugar cookies. Dark brown sugar was used as a raw material instead of sucrose, and chitosan, chitooligosaccharides, or calcium carbonate were added to investigate their effect on acrylamide and HMF mitigation. The results demonstrated that the higher the content of acrylamide in the dark brown sugar, the higher the amount of acrylamide produced in baked brown sugar cookies. The addition of dark brown sugar significantly increased the diameter and decreased the thickness of cookies, which induced more acrylamide formation. Therefore, the sucrose control cookies were harder and thicker than dark brown sugar cookies. The addition of 1% chitosan, chitooligosaccharide, or calcium carbonate did not reduce the acrylamide formation of the brown sugar cookies. The content of acrylamide and HMF in the sucrose control group was lower than that in dark brown sugar groups, and chitooligosaccharide increased the level of HMF. This is due to the fact that the content of reducing sugar in dark brown sugar is higher than that in sucrose, and dark brown sugar contains acrylamide. There was no difference in the concentration of reducing sugar between test and control cookies (p > 0.05). The L values of brown sugar were lower than those of sucrose cookies, especially for chitooligosaccharide addition (p < 0.05). The addition of chitooligosaccharide generated more Maillard reaction products and caramelization. The reducing power of dark brown sugar cookies was higher than that of sucrose control cookies. The baking industry should choose sucrose or dark brown sugar containing a low acrylamide content as an ingredient to prevent the final products from containing high levels of acrylamide.
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41
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Silva P, Silva CL, Perestrelo R, Nunes FM, Câmara JS. Fingerprint targeted compounds in authenticity of sugarcane honey - An approach based on chromatographic and statistical data. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.076] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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42
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dos Santos JM, Quináia SP, Felsner ML. Fast and direct analysis of Cr, Cd and Pb in brown sugar by GF AAS. Food Chem 2018; 260:19-26. [DOI: 10.1016/j.foodchem.2018.03.106] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2017] [Revised: 03/11/2018] [Accepted: 03/23/2018] [Indexed: 02/07/2023]
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43
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Tian HX, Zhang YJ, Qin L, Chen C, Liu Y, Yu HY. Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1424721] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Huai-Xiang Tian
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Ya-Jing Zhang
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lan Qin
- Science & Technology Platform, Sensory Group, Nestlé R&D Centre Shanghai Ltd, Shanghai, China
| | - Chen Chen
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yuan Liu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Hai-Yan Yu
- Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China
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44
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Lee JS, Ramalingam S, Jo IG, Kwon YS, Bahuguna A, Oh YS, Kwon OJ, Kim M. Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars. Food Res Int 2018; 109:614-625. [PMID: 29803491 DOI: 10.1016/j.foodres.2018.04.047] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/18/2018] [Accepted: 04/20/2018] [Indexed: 01/08/2023]
Abstract
Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of purification affects the nutritional values and antioxidant potentials of sugars. The present findings also indicate that unrefined sugars can be used as sweeteners in sugar-based cuisine to obtain nutritional and antioxidant-rich foodstuff.
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Affiliation(s)
- Jong Suk Lee
- Division of Food & Nutrition and Cook, Taegu Science University, Republic of Korea.
| | | | - Il Guk Jo
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Ye Som Kwon
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - Young Sook Oh
- Department of Food Science and Technology, Yeungnam University, Republic of Korea
| | - O-Jun Kwon
- Gyeongbuk Institute for Regional Program Evaluation, Republic of Korea.
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Republic of Korea.
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Asikin Y, Kusumiyati, Taira E, Wada K. Alterations in the morphological, sugar composition, and volatile flavor properties of petai (Parkia speciosa Hassk.) seed during ripening. Food Res Int 2018; 106:647-653. [PMID: 29579971 DOI: 10.1016/j.foodres.2018.01.044] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 01/04/2018] [Accepted: 01/18/2018] [Indexed: 10/18/2022]
Abstract
Petai seeds are one of the well-known strong-smelling foods of the Southeast Asian region that have been harvested and commercially offered in different ripening forms. The current study focused on alterations in the size, color, sugar composition, and volatile flavor properties of petai seeds in the four ripening stages (unripe, mid ripe, ripe, and over-ripe). The ripening process was mainly indicated by the increase in size and weight as seed color turned paler and less greenish. The total sugar content gradually increased during ripening, and then elevated from 1.60 g/100 g (ripe seed) to the level of 2.82 g/100 g in the over-ripe seed. Ripening also altered the volatile flavor composition of petai seed, wherein the predominant aldehydes (hexanal and acetaldehyde) were decreased, and the sulfuric compounds (hydrogen sulfide, methanethiol, and 1,2,4-trithiolane) tended to increase. Additionally, gas chromatography-olfactometry (GC-O) analysis revealed alterations in the perceived odor strength and sensation of each volatile compound and demonstrated volatile flavor profiles, viz. detection percentages of volatile group odor strengths and descriptive odors, of petai seed. These results provide valuable information for monitoring alterations in the physical appearance, sugar composition, and aroma that represent the flavor quality in seasonal petai seed.
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Affiliation(s)
- Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan.
| | - Kusumiyati
- Faculty of Agriculture, Padjadjaran University, Jalan Raya Bandung-Sumedang KM 21, Jatinangor, West Java 45363, Indonesia
| | - Eizo Taira
- Department of Regional Agricultural Engineering, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan
| | - Koji Wada
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213, Japan
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García JM, Narváez PC, Heredia FJ, Orjuela Á, Osorio C. Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“ panela ”) beverage. Food Chem 2017; 228:7-13. [DOI: 10.1016/j.foodchem.2017.01.134] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2016] [Revised: 01/09/2017] [Accepted: 01/26/2017] [Indexed: 11/26/2022]
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Asikin Y, Takahara W, Takahashi M, Hirose N, Ito S, Wada K. Compositional and Electronic Discrimination Analyses of Taste and Aroma Profiles of Non-Centrifugal Cane Brown Sugars. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0746-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Weerawatanakorn M, Asikin Y, Takahashi M, Tamaki H, Wada K, Ho CT, Chuekittisak R. Physico-chemical properties, wax composition, aroma profiles, and antioxidant activity of granulated non-centrifugal sugars from sugarcane cultivars of Thailand. Journal of Food Science and Technology 2016; 53:4084-4092. [PMID: 28035164 DOI: 10.1007/s13197-016-2415-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2016] [Accepted: 11/21/2016] [Indexed: 12/24/2022]
Abstract
Non-centrifugal cane sugar (NCS) is globally consumed and has various health benefits. It is mostly produced in hardened block form, which is less convenient than in granulated form for food applications. In terms of the traditional processing of NCS, preparation of granulated products is difficult due to the impurities found in the cane juice extracted from the whole stalk. Therefore, the aim of this study was to characterize and determine the physico-chemical properties, wax composition (policosanols and long-chain aldehydes), volatile aroma profiles, and antioxidant activity of traditional NCS in granular form made from four different cane cultivars of Thailand. The total soluble solid, pH, color, and mineral content varied among the sugarcane cultivars, whereas there was no significant difference in the total sugar, phenolic and flavonoid content. The total policosanol, a cholesterol-lowering nutraceutical wax component, and long-chain aldehyde contents were similar in the NCS products amongst three cultivars, and ranged from 2.63 to 3.69 mg/100 g. The granulated NCS products, in which acetaldehyde and dimethyl sulfide were the main volatile compounds, gave less aroma components than traditional NCS. The use of different sugarcane cultivars thus influenced the quality attributes of granulated non-centrifugal sugar products.
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Affiliation(s)
- Monthana Weerawatanakorn
- Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, 99 Moo 9, Muang Phitsanulok, 65000 Thailand
| | - Yonathan Asikin
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213 Japan
| | - Makoto Takahashi
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213 Japan
| | - Hajime Tamaki
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213 Japan
| | - Koji Wada
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, 1 Senbaru, Nishihara, Okinawa 903-0213 Japan
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901 USA
| | - Raweewan Chuekittisak
- Sukhothai Agricultural Research and Development Center, Khongtan, Srisamrong, Sukhothai 64120 Thailand
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