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Ma C, Nie H, Liu LX, Wang FR, Chen Y, Zhang W, Liu YG. Gas chromatography-ion mobility spectrometry (GC-IMS) technique and its recent applications in grain research. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38817147 DOI: 10.1002/jsfa.13622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 12/08/2023] [Accepted: 04/16/2024] [Indexed: 06/01/2024]
Abstract
Grains are the primary source of food for most people worldwide and constitute a major source of carbohydrates. Many novel technologies are being employed to ensure the safety and reliability of grain supply and production. Gas chromatography-ion mobility spectrometry (GC-IMS) can effectively separate and sensitively detect volatile organic compounds. It possesses advantages such as speed, convenience, high sensitivity, no pretreatment, and wide applicability. In recent years, many studies have shown that the application of GC-IMS technology for grain flavor analysis can play a crucial role in grains. This article elucidates the working principle of GC-IMS technology, reviews the application of GC-IMS in grains in the past 5 years. GC-IMS technology is mainly applied in four aspects in grains. In grain classification, it distinguishes varieties, quality, origin, production year, and processing methods based on the trace differences in volatile organic compounds, thereby fulfilling various grain classification requirements such as origin tracing, geographical indication product recognition, variety identification, production year identification, and detection of counterfeit and inferior grain samples. In optimizing the processing technology of grains and their products, it can improve food flavor, reduce undesirable flavors, and identify better processing parameters. In grain storage, it can determine the storage time, detect spoilage phenomena such as mold and discoloration during storage, eliminate pests affecting storage, and predict the vitality of seeds after storage. In aroma evaluation of grains and their processed products, it can assess the impact of new raw materials, new technologies, fermentation processes, and even oral processing on the quality of grain products. This article also summarizes the characteristics of GC-IMS technology, compiles typical grain flavor compounds, and provides prospects for the future application of GC-IMS. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chao Ma
- College of Life Sciences, Linyi University, Linyi, China
- Center for International Education, Philippine Christian University, Manila, Philippines
| | - Honglei Nie
- Linyi Inspection and Testing Center, Linyi, China
| | - Ling-Xiao Liu
- College of Life Sciences, Linyi University, Linyi, China
- Linyi Academy of Agricultural Sciences, Linyi, China
| | - Fu-Rong Wang
- No 1 Middle School of Linyi Shandong, Linyi, China
| | - Yingjie Chen
- Linyi Inspection and Testing Center, Linyi, China
| | - Wenmeng Zhang
- Linyi Vocational University of Science and Technology, Linyi, China
| | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi, China
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Zhang L, Meng Q, Zhao G, Ye F. Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food. Food Chem X 2023; 19:100845. [PMID: 37780324 PMCID: PMC10534221 DOI: 10.1016/j.fochx.2023.100845] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 08/08/2023] [Accepted: 08/16/2023] [Indexed: 10/03/2023] Open
Abstract
The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.5, 111.5, 35.4 and 41.1 μm, respectively. Moreover, SM and HM flours had less liberated starch granules and 20.84%-24.32% higher relative crystallinity than LG-10 flour. Slurries of laboratory-grinded flours showed excellent suspension stability. LG-10 flour had lowest pasting viscosities but greatest storage modulus and loss modulus. Color differences among the wantuan made from different flours were not visibly perceived (ΔE < 5). Wantuan made from LG-5 flour exhibited highest textual quality due to its greatest resilience (0.376), good springiness (0.933) and accepted chewiness (1093.31). Concluding, steaming prior to grinding could improve the qualities of buckwheat flour for wantuan making.
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Affiliation(s)
- Lei Zhang
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
- Westa College, Southwest University, Chongqing 400715, People’s Republic of China
| | - Qifan Meng
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People’s Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People’s Republic of China
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Zhang W, Yang X, Zhang J, Lan Y, Dang B. Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods 2023; 12:foods12112137. [PMID: 37297381 DOI: 10.3390/foods12112137] [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: 04/27/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products.
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Affiliation(s)
- Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
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Wang L, Tang H, Li Y, Guo Z, Zou L, Li Z, Qiu J. Milling of buckwheat hull to cell-scale: Influences on the behaviors of protein and starch in dough and noodles. Food Chem 2023; 423:136347. [PMID: 37207513 DOI: 10.1016/j.foodchem.2023.136347] [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: 11/25/2022] [Revised: 04/14/2023] [Accepted: 05/08/2023] [Indexed: 05/21/2023]
Abstract
Superfine grinding of insoluble dietary fiber (IDF) is a promising method to improve the product quality by regulating the interaction between protein and starch. In this study, the effects of buckwheat-hull IDF powder, at cell-scale (50-10 μm) and tissue-scale (500-100 μm), on the dough rheology and noodle quality were investigated. Results showed that cell-scale IDF with higher exposure of active groups increased the viscoelasticity and deformation resistance of the dough, due to the aggregation of protein-protein and protein-IDF. Compared with the control sample, the addition of tissue-scale or cell-scale IDF significantly increased the starch gelatinization rate (β, C3-C2) and decreased the starch hot-gel stability. Cell-scale IDF increased the rigid structure (β-sheet) of protein, thus improving the noodle texture. The decreased cooking quality of cell-scale IDF-fortified noodles was related to the poor stability of rigid gluten matrix and the weakened interaction between water and macromolecules (starch and protein) during cooking.
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Affiliation(s)
- Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Hanqi Tang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yang Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China; Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Zicong Guo
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Zaigui Li
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No.17 Tsinghua East Road, Haidian District, Beijing 100083, China.
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Zeng Z, Wang Y, Xu G, Zhou L, Liu C, Luo S. Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Du Y, Li W, Mariga AM, Fang Y, Sun X, Hu Q, Pei F. Effect of
Auricularia auricula
polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yifei Du
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Wen Li
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Alfred Mugambi Mariga
- Faculty of Agriculture and Food Science Meru University of Science and Technology Meru County, P.O Box 972‐602400 Kenya
| | - Yong Fang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Xinyang Sun
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Qiuhui Hu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
| | - Fei Pei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance 210023 Nanjing China
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Gao H, Liu Y, Cao M, Zeng J. Effects of composite preservatives, CO2-filled packaging and heat convection treatments on the shelf life and physicochemical properties of fresh raw noodles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01368-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Guo Q, Cai JH, Ren CW, Li YT, Farooq MA, Xu B. A new strategy for the shelf life extension of fresh noodles by accurately targeting specific microbial species. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Ma Y, Zhang H, Jin Y, Xu D, Xu X. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107089] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Puligundla P, Lim S. Buckwheat noodles: processing and quality enhancement. Food Sci Biotechnol 2021; 30:1471-1480. [PMID: 34868697 PMCID: PMC8595341 DOI: 10.1007/s10068-021-00960-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 07/15/2021] [Accepted: 07/27/2021] [Indexed: 12/01/2022] Open
Abstract
In recent years, buckwheat noodles have gained increased importance because of their functional properties. These qualities are attributed to the abundance of bioactive compounds (e.g., rutin, quercetin) and nutraceuticals (e.g., B vitamins, unsaturated fatty acids). Buckwheat noodle consumption has been shown to be associated with improved metabolic health. Buckwheat flour exhibits properties similar to those of common cereal flours in food processing, but devoid of gluten. However, the maintenance of good textural properties and high sensory acceptability are key challenges in the development of gluten-free products, and these limitations prevented widespread application of buckwheat in the food industry. Nevertheless, continuous technological developments related to raw materials processing, noodle processing, and noodle quality enhancement have contributed to the growing popularity and acceptability of buckwheat noodles in recent times. These improvements could render buckwheat noodles a healthy gluten-free alternative to wheat noodles.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam‐daero, Sujeong‐gu, Seongnam-si, Gyeonggi-do 13120 Republic of Korea
| | - Seokwon Lim
- Department of Food Science and Biotechnology, Gachon University, 1342 Seongnam‐daero, Sujeong‐gu, Seongnam-si, Gyeonggi-do 13120 Republic of Korea
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