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Zhao S, Guo T, Yao Y, Dong B, Zhao G. Research advancements in the maintenance mechanism of Sporidiobolus pararoseus enhancing the quality of soy sauce during fermentation. Int J Food Microbiol 2024; 417:110690. [PMID: 38581832 DOI: 10.1016/j.ijfoodmicro.2024.110690] [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: 02/06/2024] [Revised: 03/21/2024] [Accepted: 04/01/2024] [Indexed: 04/08/2024]
Abstract
Soy sauce is a traditional condiment that undergoes microbial fermentation of various ingredients to achieve its desired color, scent, and flavor. Sporidiobolus pararoseus, which is a type of Rhodocerevisiae, shows promising potential as a source of lipids, carotenoids, and enzymes that can enrich the taste and color of soy sauce. However, there is currently a lack of systematic and comprehensive studies on the functions and mechanisms of action of S. pararoseus during soy sauce fermentation. In this review, it is well established that S. pararoseus produces lipids that are abundant in unsaturated fatty acids, particularly oleic acid, as well as various carotenoids, such as β-carotene, torulene, and torularhodin. These pigments are synthesized through the mevalonic acid pathway and possess remarkable antioxidant properties, acting as natural colorants. The synthesis of carotenoids is stimulated by high salt concentrations, which induces oxidative stress caused by NaCl. This stress further activates crucial enzymes involved in carotenoid production, ultimately leading to pigment formation. Moreover, S. pararoseus can produce high-quality enzymes that aid in the efficient utilization of soy sauce substrates during fermentation. Furthermore, this review focused on the impact of S. pararoseus on the color and quality of soy sauce and comprehensively analyzed its characteristics and ingredients. Thus, this review serves as a basis for screening high-quality oleaginous red yeast strains and improving the quality of industrial soy sauce production through the wide application of S. pararoseus.
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Affiliation(s)
- Shuoshuo Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Ting Guo
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Bin Dong
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Guozhong Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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2
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Zhang J, Lv J, Zhuang G, Zhang J, Hu F, Chen Y. The Evaluation of the Phytochemical Profiles and Antioxidant and α-Glucosidase Inhibitory Activities of Four Herbal Teas Originating from China: A Comparative Analysis of Aqueous and Ethanol Infusions. Foods 2024; 13:1705. [PMID: 38890931 PMCID: PMC11171806 DOI: 10.3390/foods13111705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/20/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Recent research has demonstrated the positive impact of herbal tea consumption on postprandial blood glucose regulation. This study conducts a comparative analysis of aqueous and ethanol extractions on four herbal teas (Mallotus, Cyclocarya, Rubus, and Vine) to assess their phytochemical profiles and functional attributes. Phytochemical contents, antioxidant activities, α-glucosidase inhibitory activities, and chemical compositions are investigated via colorimetric analyses and UPLC-Q-Orbitrap HRMS/MS, respectively. Results indicate that Vine, among the teas studied, exhibits the most pronounced glucose-regulating effects under both extraction methods. While ethanol extractions yield higher phytochemical content overall, the compositions vary. Conversely, aqueous extracts demonstrate unexpectedly potent antioxidant activities and comparable α-glucosidase inhibitory activities to ethanol extracts. Phytochemical contents correlate positively with antioxidant activities and α-glucosidase inhibitory activities. However, antioxidant activities exhibit a weak positive correlation with α-glucosidase inhibitory activities. These findings provide evidence that aqueous extracts from herbal teas contain valuable phytochemical compositions beneficial for antioxidants and individuals with hyperglycemia, suggesting their potential as functional ingredients to enhance the nutritional value of herbal food products.
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Affiliation(s)
- Jin Zhang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Jinling Lv
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Guodong Zhuang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
- Dr. Neher’s Biophysics Laboratory for Innovative Drug Discovery, State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Macao
| | - Junjia Zhang
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Feng Hu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
| | - Yongsheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China (J.L.)
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Zhang Z, Shan P, Zhang ZH, He R, Xing L, Liu J, He D, Ma H, Wang Z, Gao X. Efficient degradation of soybean protein B 3 subunit in soy sauce by ultrasound-assisted prolyl endopeptidase and its primary mechanism. Food Chem 2023; 429:136972. [PMID: 37506662 DOI: 10.1016/j.foodchem.2023.136972] [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: 05/30/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023]
Abstract
Prolyl endopeptidase can partially degrade soybean protein B3 subunit and alleviate soy sauce secondary precipitate. In this study, the influences of ultrasound-assisted prolyl endopeptidase on the degradation of soybean protein B3 subunit of soy sauce and primary mechanism were investigated using SDS-PAGE, MALDI-TOF-MS, circular dichromatic spectrometer, fluorescence spectra, etc. Results showed that ultrasound-assisted prolyl endopeptidase enhanced 72% degradation rate of B3 subunit and reduced soy sauce secondary precipitate remarkably, meanwhile significantly increased content of organic taste compounds of soy sauce compared with control (p < 0.05). Sonication markedly reduced percentage of α-helix and increased percentage of random coil, made hydrophobic amino acids inside prolyl endopeptidase exposed to its surface and enhanced its flexibility, which facilitated the binding of prolyl endopeptidase active center with B3 subunit and finally enhanced the latter's degradation rate and appearance quality of soy sauce. This work laid a foundation for solving soy sauce secondary precipitate.
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Affiliation(s)
- Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Limin Xing
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Jianbin Liu
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Degui He
- Honworld Group Limited, 299 Zhongxing Avenue, Huzhou 313000, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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Zhang MJ, Sun GJ, Li YQ, Zhao XZ, He JX, Hua DL, Chen L, Mo HZ. Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37038905 DOI: 10.1002/jsfa.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low-salt solid-state fermentation stages. RESULTS Results of response surface method showed that the optimal fermentation conditions were 460.6 g kg-1 water content, 48.6 h culture time, 31.5 °C culture temperature and ratio 2.1:1 (w/w) of peony seed meal:wheat bran, with the highest neutral protease activity (2193.78 U g-1 ) of PSSS koji. PSSS had the highest amino acid nitrogen (7.69 g L-1 ), salt-free soluble solids (185.26 g L-1 ), total free amino acids (49.03 g L-1 ), essential free amino acids (19.58 g L-1 ) and umami free amino acids (16.64 g L-1 ) at 20 days of fermentation. The highest total phenolics were 5.414 g gallic acid equivalent L-1 and total flavonoids 0.617 g rutin equivalent L-1 , as well as the highest DPPH radical scavenging activity (86.19%) and reducing power (0.8802, A700 ) of PSSS fermented at 30 days. Sensory evaluation showed that fermentation of 20 days and 25 days could produce a better taste and aroma of PSSS than 15 days and 30 days. CONCLUSION PSSS had the highest quality components in the middle of fermentation (20 days) and the highest antioxidant activity in the late fermentation period (30 days). These results demonstrated that peony seed meal could be used to produce high-quality soy sauce with high antioxidant activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ming-Jun Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jin-Xing He
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Hou H, Zhou W, Guo L, Jia S, Zhang X, Wang L. Effects of characteristics of douchi during rapid fermentation and antioxidant activity using different starter cultures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2459-2472. [PMID: 36588174 DOI: 10.1002/jsfa.12419] [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: 12/17/2021] [Revised: 09/14/2022] [Accepted: 01/02/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND As a traditional Chinese condiment, douchi has attracted attention in Asian and European countries because of its high nutrient content and unique flavors. Douchi is currently produced mostly by natural fermentation. The quality of douchi produced in this way is affected by microbial species, temperature, humidity, and season, so the physical and chemical properties of the product, the content of flavor substances, and its safety vary. In this study, four safe strains with high protease activity, screened previously, namely Bacillus velezensis, Bacillus amyloliquefaciens, Lichtheimia ramosa, and Lichtheimia corymbifera, were used as starter cultures for douchi fermentation. RESULTS After 35 days, the results showed that the pH, titratable acids, free amino-type nitrogen, amino acids, the total number of colonies, and neutral protease activity of all samples had reached an average level. Through gas chromatography-mass spectrometry (GC-MS), the content of key aroma substances aldehydes and esters was higher than in commercial douchi and the free amino acid content of douchi fermented by the four strains was three to five times that of commercial douchi. Douchi fermented by Bacillus amyloliquefaciens had more flavor substances and the highest 2, 2-diphenyl-1-(2, 4, 6-trinitrophenyl) hydrazyl (DPPH) free radical scavenging rates of 92.4%. Four samples yielded total phenolic content and soy isoflavones in the range of 0.98-1.93 g kg-1 and 0.58-0.89 g kg-1 , respectively. CONCLUSION These findings indicate that the use of a high-protease activity starter to produce douchi can improve the quality of douchi to a certain extent. The douchi obtained using Bacillus amyloliquefaciens not only has a good flavor but also has a high level of antioxidant activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hongwei Hou
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
| | - Wanting Zhou
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
| | - Lidan Guo
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
| | - Shuang Jia
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
| | - Xiaoyan Zhang
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
| | - Liping Wang
- College of Food Science And Engineering, Shanghai Ocean University, Shanghai, China
- Engineering Research Center of Food Thermal-processing Technology, Shanghai Ocean University, Shanghai, China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, China
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7
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Li Q, Li W, Li L, Zong X, Coldea TE, Yang H, Zhao H. Enhancing the foaming properties of brewer's spent grain protein by ultrasound treatment and glycation reaction. Food Funct 2023; 14:2781-2792. [PMID: 36861319 DOI: 10.1039/d2fo03734c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
The denaturation state and relatively poor solubility of brewer's spent grain protein (BSGP) have limited its industrial application. Ultrasound treatment and glycation reaction were applied to improve the structural and foaming properties of BSGP. The results showed that all ultrasound, glycation, and ultrasound-assisted glycation treatments increased the solubility and surface hydrophobicity of BSGP while decreasing its zeta potential, surface tension and particle size. Meanwhile, all these treatments resulted in a more disordered and flexible conformation of BSGP, as observed by CD spectroscopy and SEM. After grafting, the result of FTIR spectroscopy confirmed the covalent binding of -OH between maltose and BSGP. Ultrasound-assisted glycation treatment further improved the free SH and S-S content, which might be due to -OH oxidation, indicating that ultrasound promoted the glycation reaction. Furthermore, all these treatments significantly increased the foaming capacity (FC) and foam stability (FS) of BSGP. Notably, BSGP treated with ultrasound showed the best foaming properties, increasing the FC from 82.22% to 165.10% and the FS from 10.60% to 131.20%, respectively. In particular, the foam collapse rate of BSGP treated with ultrasound-assisted glycation was lower than that of ultrasound or traditional wet-heating glycation treatment. The enhanced hydrogen bonding ability and hydrophobic interaction between protein molecules caused by ultrasound and glycation might be responsible for the improved foaming properties of BSGP. Thus, ultrasound and glycation reactions were efficient methods for producing BSGP-maltose conjugates with superior foaming properties.
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Affiliation(s)
- Qing Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Wanying Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Li Li
- School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Xuyan Zong
- School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China.
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment. Foods 2023; 12:foods12061263. [PMID: 36981189 PMCID: PMC10048277 DOI: 10.3390/foods12061263] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/12/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (v/v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (v/v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.
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Zhang Q, Chen M, Emilia Coldea T, Yang H, Zhao H. Structure, chemical stability and antioxidant activity of melanoidins extracted from dark beer by acetone precipitation and macroporous resin adsorption. Food Res Int 2023; 164:112045. [PMID: 36737887 DOI: 10.1016/j.foodres.2022.112045] [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: 06/22/2022] [Revised: 10/03/2022] [Accepted: 10/10/2022] [Indexed: 02/07/2023]
Abstract
Melanoidins contribute to the sensory and functional properties of dark beers. The structure, stability, and antioxidant activity of acetone precipitation extracted melanoidins (APE-M) and macroporous resin adsorption extracted melanoidins (MAE-M) from dark beer were investigated. The structural properties of melanoidins were characterized using Fourier transform infrared spectroscopy (FTIR), circular dichroism (CD), scanning electron microscopy (SEM), and the solution storage stability, thermal behavior and antioxidant activity of melanoidins in dark beers were evaluated. MAE-M revealed more sophisticated structures than APE-M, including more concrete characteristics of Maillard reaction (MR) products in FTIR (1550-1500 cm-1), more ordered secondary structure in CD spectra, and thinner slices as well as more microspheres in SEM. The solution storage stability assay showed that certain factors, including 55 °C, 5 % v/v ethanol, UV light, and H2O2 solution, accelerated the degradation of melanoidins. The moderate extraction process of MAE-M performed a minor enthalpy change (-92.28 Jg-1) in the DSC-TG test than that of APE-M (-319.41 Jg-1). Furthermore, the ABTS and DPPH radical scavenging activities and the FRAP assay demonstrated that the antioxidant activity of MAE-M was almost twice that of APE-M. In general, MAE was more effective in extracting beer melanoidins while maintaining its accurate structure and profitable antioxidant activity than APE.
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Affiliation(s)
- Qiuhui Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China.
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10
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Liu S, Zhou Y, Ma D, Zhang S, Dong Y, Zhang X, Mao J. Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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11
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Ren A, Cao Z, Tang X, Duan Z, Duan X, Meng X. Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment. Front Nutr 2022; 9:1037652. [DOI: 10.3389/fnut.2022.1037652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Accepted: 10/24/2022] [Indexed: 11/11/2022] Open
Abstract
The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P. eryngii chips with four pretreatments, such as blanching, blanching + osmosis, blanching + ultrasound and blanching + ultrasound assisted osmosis was determined by mercury intrusion porosimetry (MIP) and scanning electron microscopy (SEM). In addition, the quality parameters of vacuum-fried P. eryngii chips such as hardness, rehydration ratio, reducing sugar, protein and oil content were also measured. The results showed that the oil absorption of vacuum fried P. eryngii chips was affected by the porous structure. The oil content of vacuum fried P. eryngii chips was significantly and positively correlated with the pores with diameters above 50, 5–50, and 0.5–5 μm in the samples both before and after vacuum frying, while negatively correlated with the pores with diameters below 0.5 μm. Ultrasound pretreatment changed the microporous structure of P. eryngii chips, effectively hindering the oil absorption of samples. In particular, ultrasound assisted osmosis pretreatment induced the formation of more micropores. It was concluded that blanching + ultrasound assisted osmosis pretreatment is a promising method to reduce oil absorption and improve the quality of vacuum fried foods.
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Tian F, Woo SY, Lee SY, Park SB, Im JH, Chun HS. Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies. Compr Rev Food Sci Food Saf 2022; 21:5131-5152. [PMID: 36084140 DOI: 10.1111/1541-4337.13032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/31/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.
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Affiliation(s)
- Fei Tian
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - So Young Woo
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Yoo Lee
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Su Been Park
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ju Hee Im
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Hyang Sook Chun
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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13
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Silva MA, de Sousa GF, Corguinha APB, de Lima Lessa JH, Dinali GS, Oliveira C, Lopes G, Amaral D, Brown P, Guilherme LRG. Selenium biofortification of soybean genotypes in a tropical soil via Se-enriched phosphate fertilizers. FRONTIERS IN PLANT SCIENCE 2022; 13:988140. [PMID: 36186079 PMCID: PMC9517938 DOI: 10.3389/fpls.2022.988140] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Accepted: 08/16/2022] [Indexed: 06/16/2023]
Abstract
Soybean is a major crop in Brazil and is usually grown in oxidic soils that need high rates of phosphate (P) fertilizers. Soybean is also very suitable for biofortification with Se, since its grains have high protein contents and are widely consumed worldwide (directly or indirectly). Few studies have addressed Se application under field conditions for soybean biofortification, especially in tropical soils. Here, we evaluated agronomic and physiological responses resulting from different strategies for biofortifying soybean grains with Se by applying this element via soil, using both conventional and enhanced-efficiency P fertilizers as Se carriers. The experiment was carried out at the Uva Farm, in Capão Bonito (São Paulo), Brazil. The experimental design was a randomized block split-plot design, with four fertilizer sources-conventional monoammonium phosphate (C-MAP), conventional monoammonium phosphate + Se (C-MAP + Se), enhanced-efficiency monoammonium phosphate (E-MAP), and enhanced-efficiency monoammonium phosphate + Se (E-MAP + Se), and four soybean genotypes (M5917, 58I60 LANÇA, TMG7061, and NA5909). The selenium rate applied via C-MAP + Se and E-MAP + Se was 80 g ha-1. The application of the tested fertilizers was carried out at the sowing of the 2018/2019 cropping season, with their residual effect being also assessed in the 2019/2020 cropping season. Selenium application increased grain yield for the TMG7061 genotype. For all evaluated genotypes, Se content in grains increased in the 2018/2019 harvest with the application of Se via C-MAP + Se and E-MAP + Se. In general, the application of Se via C-MAP favored an increase in amino acid contents in grains and decreased lipid peroxidation. In summary, the application of Se-enriched P fertilizers via soil increased soybean grain yield, leading to better grain quality. No residual effects for biofortifying soybean grains were detected in a subsequent soybean cropping season.
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Affiliation(s)
| | | | | | | | | | - Cynthia Oliveira
- Soil Science Department, Federal University of Lavras, Lavras, Brazil
| | - Guilherme Lopes
- Soil Science Department, Federal University of Lavras, Lavras, Brazil
| | - Douglas Amaral
- University of California, Handord—Agriculture and Natural Resources, Hanford, CA, United States
| | - Patrick Brown
- Department of Plant Science, University of California, Davis, Davis, CA, United States
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14
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Yang S, Fan W, Xu Y. Melanoidins present in traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2022; 21:4164-4188. [PMID: 36018462 DOI: 10.1111/1541-4337.13022] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 06/28/2022] [Accepted: 07/21/2022] [Indexed: 01/28/2023]
Abstract
Traditional fermented foods and beverages (TFFB) are an important dietary component consumed in large quantities worldwide. Currently, much attention has been focused on the health benefits of TFFB. Melanoidins, a class of bioactive substance produced in the final stage of the Maillard reaction, not only have a significant impact on sensory properties of TFFB but also contribute to the health effects. Melanoidins formed in the fermentation system with a long reaction time at low temperature could be different from those obtained from high-temperature, short-duration roasted systems due to the multiple formative stages and involvement of microorganisms and enzymes. In this paper, the current state of knowledge regarding the formation, distribution, extraction and purification, physicochemical properties, structure characteristics, and biological activities of TFFB melanoidins are comprehensively reviewed, with predominant focus on TFFB that are typically brown like douchi, miso, cheonggukjang, soy sauce, huangjiu (Chinese rice wine), beer, vinegar, and sweet wine. The current challenges and prospective recommendations for the research of melanoidins in fermented systems are also presented. In future, people should pay more attention to the basic research on TFFB melanoidins, especially purification methods and formation mechanisms, further substantiation of health properties of TFFB melanoidins in vivo, and development of specific melanoidins to fulfill technological, productive, or health needs of consumers.
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Affiliation(s)
- Shiqi Yang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Wenlai Fan
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, China
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15
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Chen J, Feng T, Wang B, He R, Xu Y, Gao P, Zhang ZH, Zhang L, Fu J, Liu Z, Gao X. Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking. Front Nutr 2022; 9:970206. [PMID: 36051904 PMCID: PMC9426641 DOI: 10.3389/fnut.2022.970206] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 07/29/2022] [Indexed: 12/28/2022] Open
Abstract
Nano-selenium has a greater potential than inorganic selenium in preventing selenium-deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles (53.8 nm) were prepared using sodium selenite, ascorbic acid and chitosan. Selenium-enriched soy sauces were prepared by soaking soybean in nano-selenium and sodium selenite solutions (2–10 mg/L), respectively. Total selenium and organic selenium contents of soy sauces prepared by nano-selenium and sodium selenite were increased by 32–191-fold and 29–173-fold compared to the control (without selenium), and organic selenium accounted for over 90% of total selenium. Soy sauce prepared using 6 mg/L nano-selenium had the strongest antioxidant activities, which were 9.25–28.02% higher than the control. Nano-selenium (6 mg/L) markedly enhanced the koji's enzyme activities (9.76–33.59%), then the latter promoted the release of total phenolics (27.54%), total flavonoids (27.27%) and the formation of free amino acids (16.19%), Maillard reaction products (24.50%), finally the antioxidant activities of selenium-enriched soy sauce were enhanced.
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Affiliation(s)
- Jingru Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Tuo Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yanling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Peipei Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jiangyan Fu
- Guangdong Chubang Food Co., Yangjiang, China
| | - Zhan Liu
- Guangdong Chubang Food Co., Yangjiang, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- *Correspondence: Xianli Gao
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16
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Qiao Y, Zhang K, Zhang Z, Zhang C, Sun Y, Feng Z. Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits. Food Res Int 2022; 158:111575. [PMID: 35840260 DOI: 10.1016/j.foodres.2022.111575] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/27/2022]
Abstract
After thousands of years of evolution and development, traditional fermented soybean foods, with their unique charm, have gained a stable place in the global market. With the explosive development of modern biological technologies, some traditional fermented soybean foods that possess health-promoting benefits are gradually appearing. Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components. Phenolic compounds, low-molecular-weight peptides, melanoidins, furanones and 3-hydroxyanthranilic acid are the antioxidative components predominantly found in fermented soybean foods. Angiotensin I-converting enzyme inhibitory peptides and γ-aminobutyric acid isolated from fermented soy foods provide potential selectivity for hypertension therapy. The potential anti-inflammatory bioactive components in fermented soybean foods include γ-linolenic acid, butyric acid, soy sauce polysaccharides, 2S albumin and isoflavone glycones. Deoxynojirimycin, genistein, and betaine possess high activity against α-glucosidase. Additionally, fermented soybean foods contain neuroprotective constituents, including indole alkaloids, nattokinase, arbutin, and isoflavone vitamin B12. The anticancer activities of fermented soybean foods are associated with surfactin, isolavone, furanones, trypsin inhibitors, and 3-hydroxyanthranilic acid. Nattokinase is highly correlated with antioxidant activity. And a high level of menaquinones-7 is linked to protection against neurodegenerative diseases. Sufficiently recognizing and exploiting the health benefits and functional components of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.
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Affiliation(s)
- Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Chao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China
| | - Yan Sun
- Heilongjiang Tobacco Industry Co., Ltd. Harbin Cigarette Factory, Harbin 150027, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, No.600, Changjiang Road, Harbin 150030, China; Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China.
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17
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Shan P, Ho CT, Zhang L, Gao X, Lin H, Xu T, Wang B, Fu J, He R, Zhang Y. Degradation Mechanism of Soybean Protein B 3 Subunit Catalyzed by Prolyl Endopeptidase from Aspergillus niger during Soy Sauce Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5869-5878. [PMID: 35511597 DOI: 10.1021/acs.jafc.2c01796] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Soy sauce secondary precipitate formed due to the B3 subunit seriously affects soy sauce's appearance quality. In this study, a prolyl endopeptidase (APE) from Aspergillus niger, which could degrade approximately 50% of the B3 subunit and increase proline content by 24% in soy sauce, was isolated and identified. The results showed that APE was an acidic salt-tolerant serine protease (62 kDa), which was optimally active at 40 °C and pH 4.0, and retained more than 69% activity in 3 M NaCl solution over 10 days. As a potential substrate of APE, the B3 subunit contains 10 proline residues. High salinity could not damage the hydrogen bonds, salt bridges, and interior hydrophobicity of APE; thus, the spatial structures and activity of APE in 3 M NaCl solution were stable within 3 days and decreased thereafter. High salinity made the B3 subunit more rigid and lowered the catalytic activity of APE on the B3 subunit, hindering complete hydrolysis of the B3 subunit. This was the first report about the APE capable of degrading the B3 subunit and reducing the secondary precipitate of soy sauce, providing a new possibility to solve the secondary precipitate of soy sauce.
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Affiliation(s)
- Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Hong Lin
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China
| | - Ting Xu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yaqiong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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18
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Lee H, Kim Y. Development of a low‐salt soy sauce with enhanced flavor and functionality with soy residue and
Tenebrio molitor
larvae powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Hyejin Lee
- Department of Human Ecology, Graduate School Korea University Seoul South Korea
| | - Yookyung Kim
- Department of Human Ecology, Graduate School Korea University Seoul South Korea
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19
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Gao X, Shan P, Feng T, Zhang L, He P, Ran J, Fu J, Zhou C. Enhancing selenium and key flavor compounds contents in soy sauce using selenium-enriched soybean. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104299] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Xu B, Sylvain Tiliwa E, Yan W, Roknul Azam S, Wei B, Zhou C, Ma H, Bhandari B. Recent development in high quality drying of fruits and vegetables assisted by ultrasound: A review. Food Res Int 2022; 152:110744. [DOI: 10.1016/j.foodres.2021.110744] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/22/2021] [Accepted: 10/06/2021] [Indexed: 01/04/2023]
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21
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Pawłowska A, Stepczyńska M. Natural Biocidal Compounds of Plant Origin as Biodegradable Materials Modifiers. JOURNAL OF POLYMERS AND THE ENVIRONMENT 2022; 30:1683-1708. [PMID: 34720776 PMCID: PMC8541817 DOI: 10.1007/s10924-021-02315-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/15/2021] [Indexed: 05/07/2023]
Abstract
The article presents a literature review of the plant origin natural compounds with biocidal properties. These compounds could be used as modifiers of biodegradable materials. Modification of polymer material is one of the basic steps in its manufacturing process. Biodegradable materials play a key role in the current development of materials engineering. Natural modifiers are non-toxic, environmentally friendly, and renewable. The substances contained in natural modifiers exhibit biocidal properties against bacteria and/or fungi. The article discusses polyphenols, selected phenols, naphthoquinones, triterpenoids, and phytoncides that are natural antibiotics. Due to the increasing demand for biodegradable materials and the protection of the natural environment against the negative effects of toxic substances, it is crucial to replace synthetic modifiers with plant ones. This work mentions industries where materials containing natural modifying additives could find potential applications. Moreover, the probable examples of the final products are presented. Additionally, the article points out the current world's pandemic state and the use of materials with biocidal properties considering the epidemiological conditions.
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Affiliation(s)
- Alona Pawłowska
- Department of Materials Engineering, Kazimierz Wielki University, J.K. Chodkiewicza 30 street, 85-064 Bydgoszcz, Poland
| | - Magdalena Stepczyńska
- Department of Materials Engineering, Kazimierz Wielki University, J.K. Chodkiewicza 30 street, 85-064 Bydgoszcz, Poland
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22
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Gao X, Feng T, Sheng M, Wang B, Wang Z, Shan P, Zhang Y, Ma H. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. Food Chem 2021; 364:130334. [PMID: 34174649 DOI: 10.1016/j.foodchem.2021.130334] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 12/24/2022]
Abstract
Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Tuo Feng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Mingjian Sheng
- Honworld Group Limited, 299 Zhongxing Avenue, 313000 Huzhou, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Yaqiong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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23
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Moderate fermentation contributes to the formation of typical aroma and good organoleptic properties: A study based on different brands of Chouguiyu. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112325] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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24
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Kumar Gupta A, Pratim Sahu P, Mishra P. Ultrasound aided debittering of bitter variety of citrus fruit juice: Effect on chemical, volatile profile and antioxidative potential. ULTRASONICS SONOCHEMISTRY 2021; 81:105839. [PMID: 34871912 PMCID: PMC8649891 DOI: 10.1016/j.ultsonch.2021.105839] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 11/15/2021] [Accepted: 11/17/2021] [Indexed: 05/26/2023]
Abstract
In the present study, sonication assisted debittering of pomelo fruit juice was carried out and the effect of sonication along with resin/enzyme on the chemical, phytochemical and volatile composition of juice was also investigated. The optimum conditions for sonication coupled debittering using resin were 50 kHz, 2 min, and 45 ℃ while 50 kHz, 60 min, and 60 ℃ were obtained for enzyme hydrolysis. Sonication treatment not only reduced the debittering time but also enhanced the adsorption and hydrolysis of naringin by 17% and 20% in resin and enzyme respectively. In addition, enzymatic activity was also improved and weakened C-O bonds in naringin. At the same time, sonication significantly affected the bioactive compounds of juice, chemical composition, and volatile compounds of juice. Flavor compounds including octanal, linalool, citral, and ethyl butyrate were enhanced by sonication-assisted enzymatic treated juice.
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Affiliation(s)
- Arun Kumar Gupta
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | - Partha Pratim Sahu
- Department of Electrical and Communication Engineering, Tezpur University, Assam, India
| | - Poonam Mishra
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India.
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25
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Sun L, Liu LP, Wang YZ, Yang L, Zhang C, Yue MX, Dabbour M, Mintah BK, Wang L. Effect of ultrasonication on the metabolome and transcriptome profile changes in the fermentation of Ganoderma lucidum. Microbiol Res 2021; 254:126916. [PMID: 34798539 DOI: 10.1016/j.micres.2021.126916] [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: 07/01/2021] [Revised: 10/07/2021] [Accepted: 11/05/2021] [Indexed: 10/19/2022]
Abstract
Development of an efficient liquid fermentation method is helpful for food and pharmaceutical applications. This study investigated the effect of ultrasonication on the liquid fermentation of Ganoderma lucidum, a popular edible and medical fungi. Significant changes at both metabolic and transcriptional levels in mycelia were induced by ultrasound treatment. Compared with the control, 857 differential metabolites were identified (578 up- and 279 down-regulated metabolites), with more metabolites biosynthesis after sonication; 569 differentially expressed genes (DEGs) (267 up- and 302 down-) and 932 DEGs (378 up- and 554 down-) were identified in ultrasound-treated samples with recovery time of 0.5 and 3 h, respectively. Furthermore, 334 DEGs were continuously induced within the recovery time of 3 h, indicating the lasting influence of sonication on mycelia. The DEGs and differential metabolites were mainly involved in pathways of carbohydrate, energy metabolism, amino acids, terpenoids biosynthesis and metabolism and membrane transport, suggesting that ultrasound induced multifaceted effects on primary and secondary metabolism. Ultrasonication enhanced the triterpenoids production of G. lucidum (34.96 %) by up-regulating the expression of terpenoids synthase genes. This study shows that the application of ultrasound in liquid fermentation of G. lucidum is an efficient approach to produce more metabolites.
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Affiliation(s)
- Ling Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Li-Ping Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Ya-Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Lei Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Cunsheng Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Mei-Xiang Yue
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Mokhtar Dabbour
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Liang Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
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26
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Xu D, Wang W, Wang P, Zhang X, Zhang J, Xu C, Wang F. Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15164] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Dandan Xu
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Wenping Wang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Peng Wang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Xin Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Jian Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Chunyan Xu
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Fenghuan Wang
- Beijing Laboratory of Food Quality and Safety Beijing Technology and Business University Beijing 100050 China
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27
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Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01202-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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28
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Xu B, Chen J, Sylvain Tiliwa E, Yan W, Roknul Azam SM, Yuan J, Wei B, Zhou C, Ma H. Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices. ULTRASONICS SONOCHEMISTRY 2021; 78:105714. [PMID: 34411845 PMCID: PMC8379497 DOI: 10.1016/j.ultsonch.2021.105714] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/11/2021] [Accepted: 08/04/2021] [Indexed: 05/09/2023]
Abstract
The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and -OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%-50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.
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Affiliation(s)
- Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
| | - Jianan Chen
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | | | - Weiqiang Yan
- Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Jun Yuan
- Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, China
| | - Benxi Wei
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
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Lu Y, Cheng X, Deng H, Chen S, Ji Z. Improvement of 1-deoxynojirimycin production of Bacillus amyloliquefaciens by gene overexpression and medium optimization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sassi S, Wan‐Mohtar WAAQI, Jamaludin NS, Ilham Z. Recent progress and advances in soy sauce production technologies: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumaya Sassi
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | - Wan Abd Al Qadr Imad Wan‐Mohtar
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | | | - Zul Ilham
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
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31
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Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111470] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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32
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Xu B, Ren A, Chen J, Li H, Wei B, Wang J, Azam SR, Bhandari B, Zhou C, Ma H. Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106440] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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33
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Gao X, Feng T, Liu E, Shan P, Zhang Z, Liao L, Ma H. Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste. Food Chem 2020; 345:128767. [PMID: 33340897 DOI: 10.1016/j.foodchem.2020.128767] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2020] [Revised: 11/09/2020] [Accepted: 11/28/2020] [Indexed: 12/17/2022]
Abstract
The optimal sonication conditions (40 kHz, 80 W/L and 60 min) during Ougan juice debittering by Aspergillus niger koji extract were established. Enzymatic hydrolysis degrees of naringin and limonin were enhanced to 89.90% and 36.16%, and enzymatic hydrolysis time was shortened by 33%. Sonication significantly enhanced activities of α-l-rhamnosidases, β-glucosidases and limoninases from A. niger koji extract and facilitated break of CO bonds in naringin (p < 0.05). These accounted for the enhanced enzymatic hydrolysis degrees and velocities of bitter compounds. Meanwhile, sonication lowered 40%, 7% and 21%, 13%, 11%, 25% of bitter, sour tastes and green, citrus-like, floral, woody notes, but enhanced 18% and 15% of fruity and sweet notes, resulting in 38% and 33% increases in over-all taste and aroma scores. Lowered levels of bitter compounds, organic acids, green, citrus-like, floral, woody aroma compounds and enhanced levels of fruity, sweet aroma compounds caused by sonication accounted for the flavor improvements.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Tuo Feng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Ermeng Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, 6 Hubei Road, Zhengzhou 450046, China.
| | - Lan Liao
- Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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34
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Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11612-11630. [PMID: 32880168 PMCID: PMC7581291 DOI: 10.1021/acs.jafc.0c04274] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Tel.: +31 619958550.
| | - Charlotte Eichelsheim
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Roland Mumm
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D. Hall
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
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Kęska P, Wójciak KM, Stasiak DM. Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion. Molecules 2020; 25:molecules25204692. [PMID: 33066429 PMCID: PMC7587380 DOI: 10.3390/molecules25204692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/09/2020] [Accepted: 10/11/2020] [Indexed: 12/18/2022] Open
Abstract
The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of T. officinale addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.
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36
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Wang Y, Wang Y, Li K, Bai Y, Li B, Xu W. Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109563] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Gao R, Zhou J, Leng W, Shi T, Jin W, Yuan L. Screening of aPlanococcusbacterium producing a cold‐adapted protease and its application in low‐salt fish sauce fermentation. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14625] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Ruichang Gao
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Bio‐resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Jing Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Weijun Leng
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Tong Shi
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Wengang Jin
- Bio‐resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering Shaanxi University of Technology Hanzhong China
| | - Li Yuan
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
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Gao X, Liu E, Zhang J, Yang L, Huang Q, Chen S, Ma H, Ho CT, Liao L. Accelerating aroma formation of raw soy sauce using low intensity sonication. Food Chem 2020; 329:127118. [PMID: 32512391 DOI: 10.1016/j.foodchem.2020.127118] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 01/06/2023]
Abstract
Sonication was applied to accelerate aroma formation and shorten fermentation time of soy sauce. Effects of sonication at 68 kHz on the aroma and aroma-producing Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromis were investigated using sensory evaluation, SPME-GC-olfactometry/MS, viable cell counting and scanning electron microscopy. The sensory scores of caramel-like, fruity, alcoholic, floral, malty, smoky, sour and overall aroma in sonicated moromis were enhanced by 23.4%, 23.2%, 13.6%, 12.8%, 7.6%, 6.3%, 5.6% and 14.4%, respectively. Sensory scores of samples fermented for 90-180 days were higher than those of controls fermented for 180 days, suggesting that sonication could reduce fermentation time by 90 days. Thirty-four aroma-active compounds were detected from 85 volatile compounds in soy sauces. Sonication accelerated and elevated the formation of aroma compounds by chemical reactions. It also markedly increased the reproduction and cell permeability of both microorganisms in moromis, which favored the formation of aroma compounds by both strains.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Ermeng Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Junke Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Lixin Yang
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China; Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Sui Chen
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
| | - Lan Liao
- Department of Food Science, College of Food Science and Technology, Foshan University, 33 Guangyun Road, Foshan 528000, China.
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39
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Zhao G, Ding LL, Hadiatullah H, Li S, Wang X, Yao Y, Liu J, Jiang S. Characterization of the typical fragrant compounds in traditional Chinese-type soy sauce. Food Chem 2020; 312:126054. [DOI: 10.1016/j.foodchem.2019.126054] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Revised: 12/04/2019] [Accepted: 12/11/2019] [Indexed: 11/26/2022]
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40
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Blakeslea trispora Photoreceptors: Identification and Functional Analysis. Appl Environ Microbiol 2020; 86:AEM.02962-19. [PMID: 32033952 DOI: 10.1128/aem.02962-19] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 02/04/2020] [Indexed: 11/20/2022] Open
Abstract
Blakeslea trispora is an industrial fungal species used for large-scale production of carotenoids. However, B. trispora light-regulated physiological processes, such as carotenoid biosynthesis and phototropism, are not fully understood. In this study, we isolated and characterized three photoreceptor genes, btwc-1a, btwc-1b, and btwc-1c, in B. trispora Bioinformatics analyses of these genes and their protein sequences revealed that the functional domains (PAS/LOV [Per-ARNT-Sim/light-oxygen-voltage] domain and zinc finger structure) of the proteins have significant homology to those of other fungal blue-light regulator proteins expressed by Mucor circinelloides and Neurospora crassa The photoreceptor proteins were synthesized by heterologous expression in Escherichia coli The chromogenic groups consisting of flavin adenine dinucleotide (FAD) and flavin mononucleotide (FMN) were detected to accompany BTWC-1 proteins by using high-performance liquid chromatography (HPLC) and fluorescence spectrometry, demonstrating that the proteins may be photosensitive. The absorbance changes of the purified BTWC-1 proteins seen under dark and light conditions indicated that they were light responsive and underwent a characteristic photocycle by light induction. Site-directed mutagenesis of the cysteine residual (Cys) in BTWC-1 did not affect the normal expression of the protein in E. coli but did lead to the loss of photocycle response, indicating that Cys represents a flavin-binding domain for photon detection. We then analyzed the functions of BTWC-1 proteins by complementing btwc-1a, btwc-1b, and btwc-1c into the counterpart knockout strains of M. circinelloides for each mcwc-1 gene. Transformation of the btwc-1a complement into mcwc-1a knockout strains restored the positive phototropism, while the addition of btwc-1c complement remedied the deficiency of carotene biosynthesis in the mcwc-1c knockout strains under conditions of illumination. These results indicate that btwc-1a and btwc-1c are involved in phototropism and light-inducible carotenogenesis. Thus, btwc-1 genes share a conserved flavin-binding domain and act as photoreceptors for control of different light transduction pathways in B. trispora IMPORTANCE Studies have confirmed that light-regulated carotenogenesis is prevalent in filamentous fungi, especially in mucorales. However, few investigations have been done to understand photoinduced synthesis of carotenoids and related mechanisms in B. trispora, a well-known industrial microbial strains. In the present study, three photoreceptor genes in B. trispora were cloned, expressed, and characterized by bioinformatics and photoreception analyses, and then in vivo functional analyses of these genes were constructed in M. circinelloides The results of this study will lead to a better understanding of photoreception and light-regulated carotenoid synthesis and other physiological responses in B. trispora.
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41
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Golly MK, Ma H, Yuqing D, Dandan L, Quaisie J, Tuli JA, Mintah BK, Dzah CS, Agordoh PD. Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal. J Food Biochem 2020; 44:e13210. [PMID: 32236979 DOI: 10.1111/jfbc.13210] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 12/14/2022]
Abstract
This study evaluated the effects of ultrasound treatment on walnut meal protein (WMP) extraction and techno-functional properties. The Box-Behnken Design (BBD) was adopted for the optimization of the traditional and ultrasound-assisted extraction (UAE) processes. Standard protocols were used to assay the techno-functional characteristics. The extraction models' statistical results exhibited adequacy with the least desirability index of 95.8%. The UAE enhanced the WMP extraction yield, purity, and chemical score by 30.15%, 16.27%, and 9.74%, respectively, while reducing the extraction time by 25% over the control. The emulsion and foam stabilities and bulk density increased by 34.5%, 39.8%, and 6.1%, respectively, over the control. The α-helix decreased while β-sheet, β-turns and random coil secondary structure components increased significantly (p < .05) by 95.76%, 101.3%, 105.1%, and 85.7% correspondingly. The dual-frequency combination (20/40 kHz/kHz) was the best frequency mode. WMP could serve as a functional additive in manufactured foods as texture and flavor enhancer. PRACTICAL APPLICATIONS: Walnut meal protein (WMP) has a well-balanced amino acid profile and its economic use could be practically increased as a food ingredient by ultrasound-assisted extraction. By this technique, WMP could be employed for the development of enhanced food ingredients rather than being discarded as animal feed. This study showed a positive effect of ultrasonic-assisted alkaline pretreatment on WMP extraction, functionality and structure characteristics. In addition to process improvement, ultrasound is energy efficient and environmentally friendly. Therefore, the applicability of this technique to improve the functionality of plant proteins from industrial by-products to be included in food products is promising.
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Affiliation(s)
- Moses Kwaku Golly
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.,Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, Ghana
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.,Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China
| | - Duan Yuqing
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Liu Dandan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Janet Quaisie
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Jamila Akter Tuli
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Courage Sedem Dzah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China
| | - Percival Delali Agordoh
- Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana
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42
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Gao X, Liu E, Yin Y, Yang L, Huang Q, Chen S, Ho CT. Enhancing Activities of Salt-Tolerant Proteases Secreted by Aspergillus oryzae Using Atmospheric and Room-Temperature Plasma Mutagenesis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2757-2764. [PMID: 32026695 DOI: 10.1021/acs.jafc.9b08116] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Aspergillus oryzae 3.042 was mutagenized using atmospheric and room-temperature plasma (ARTP) technology to enhance its salt-tolerant proteases activity. Compared to the starting strain, mutant H8 subjected to 180 s of ARTP treatment exhibited excellent genetic stability (15 generations), growth rate, and significantly increased activities of neutral proteases, alkaline proteases, and aspartyl aminopeptidase during fermentation. Mutant H8 significantly enhanced the contents of 1-5 kDa peptides, aspartic acid, serine, threonine, and cysteine in soy sauce by 16.61, 7.69, 17.30, 8.61, and 45.00%, respectively, but it had no effects on the contents of the other 14 free amino acids (FAAs) due to its slightly enhanced acidic proteases activity. Analyses of transcriptional expressions of salt-tolerant alkaline protease gene (AP, gi: 217809) and aspartyl aminopeptidase gene (AAP, gi: 6165646) indicated that their expression levels were increased by approximately 30 and 27%, respectively. But no mutation was found in the sequences of AP and AAP expression cassettes, suggesting that the increased activities of proteases in mutant H8 should be partially attributed to the increased expression of proteases. ARTP technology showed great potential in enhancing the activities of salt-tolerant proteases from A. oryzae.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ermeng Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yiyun Yin
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lixin Yang
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
| | - Sui Chen
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 528437, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey 08901, United States
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43
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Amanor‐Atiemoh R, Zhou C, Abdullaleef Taiye M, Sarpong F, Wahia H, Amoa‐Owusu A, Ma H, Chen L. Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13347] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- School of Biological and Food EngineeringChuzhou University Chuzhou China
- Jiangsu Marine Resources Development Research Institute Lianyungang China
| | | | - Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR)Oil Palm Research Institute, Value Addition Division Kusi Ghana
| | - Hafida Wahia
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Abigail Amoa‐Owusu
- Council for Scientific and Industrial Research (CSIR)Crop Research Institute Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Li Chen
- Jiangsu Marine Resources Development Research Institute Lianyungang China
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44
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Ultrasound-Ionic Liquid Pretreatment Enhanced Conversion of the Sugary Food Waste to 5-Hydroxymethylfurfural in Ionic Liquid/Solid Acid Catalyst System. Catal Letters 2019. [DOI: 10.1007/s10562-019-03059-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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