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Peng Z, Zhang Y, Ai Z, Wei L, Liu Y. Effect of radio frequency roasting on the lipid profile of peanut oil and the mechanism of lipids transformation: Revealed by untargeted lipidomics approach. Food Res Int 2024; 190:114592. [PMID: 38945611 DOI: 10.1016/j.foodres.2024.114592] [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: 01/29/2024] [Revised: 05/14/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Radio frequency (RF) heating has been proved an alternative roasting method for peanuts, which could effectively degrade aflatoxins and possesses the advantages of greater heating efficiency and penetration depth. This study aimed to investigate the influences of RF roasting on the lipid profile of peanut oil under 150 °C target temperature with varied peanut moisture contents (8.29 % and 20 %) and holding times (0, 7.5, and 15 min), using ultra-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry (UPLC-QTOF-MS/MS)-based lipidomics. In total, 2587 lipid species from 35 subclasses were identified. After roasting, the contents of sterol lipid (ST) and subclasses of glycerophospholipids (GPs) and glycoglycerolipids increased significantly, while fatty acid (FA), Oxidized (Ox-) FA, cholesterol (CE), and all subclasses of glycerolipids (GLs) decreased, and 1084 differential lipids were screened. The highest ST and lowest CE contents in peanut oil were achieved by medium roasting (7.5 min). The raise in moisture content of peanut simply affected a few GPs subclasses adversely. Compared with hot air (HA) roasting, RF decelerated lipid oxidation, showing higher levels of diacylglycerol, triacylglycerol and FA, with no additional negative impact and only 69 exclusive differential lipids. During RF roasting, hydrolysis and oxidation of fatty acyl chains into secondary oxides were the central behaviors of lipids transformation. This study could provide insights into the lipid changes and transformation mechanism of peanut oil by RF roasting processing.
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Affiliation(s)
- Zekang Peng
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China
| | - Ziping Ai
- College of Engineering, Jiangxi Agricultural University, Nanchang, 330045, China
| | - Lixuan Wei
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Yanhong Liu
- College of Engineering, China Agricultural University, P. O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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Imran S, Bibi Y, Yang LE, Qayyum A, He W, Yang J, Yang X, Pu X, Li X, Zeng Y. Health-promoting compounds in Amomum villosum Lour and Amomum tsao-ko: Fruit essential oil exhibiting great potential for human health. Heliyon 2024; 10:e27492. [PMID: 38463888 PMCID: PMC10923843 DOI: 10.1016/j.heliyon.2024.e27492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 02/29/2024] [Accepted: 02/29/2024] [Indexed: 03/12/2024] Open
Abstract
The Zingiberaceae family serves as a diverse repository of bioactive phytochemicals, comprising approximately 52 genera and 1300 species of aromatic perennial herbs distinguished by their distinct creeping horizontal or tuberous rhizomes. Amomum villosum Lour. and Amomum tsao-ko Crevost & Lemaire., are the important plants of family Zingiberaceae that have been widely used in traditional medicine for the treatment of many ailments. The Amomum species are employed for their aromatic qualities and are valued as spices and flavorings. In the essential oils (EOs) of Amomum species, notable constituents include, camphor, methyl chavicol, bornyl acetate, trans-p-(1-butenyl) anisole, α-pinene, and β-pinene. OBJECTIVE The aim of this review is to present an overview of pharmacological studies pertaining to the extracts and secondary metabolites isolated from both species. The foremost objective of review is not only to increase the popularity of Amomum as a healthy food choice but also to enhance its status as a staple ingredient for the foreseeable future. RESULT We endeavored to gather the latest information on antioxidant, antidiabetic, anticancer, antiobesity, antimicrobial, and anti-inflammatory properties of plants as well as their role in neuroprotective diseases. Research conducted through in-vitro studies, animal model, and compounds analysis have revealed that both plants exhibit a diverse array health promoting properties. CONCLUSION the comprehensive review paper provides valuable insights into the diverse range of bioactive phytochemicals found in A. villosum and A. tsao-ko, showcasing their potential in preventing diseases and promoting overall human well-being. The compilation of information on their various health-enhancing properties contributes to the broader understanding of these plants and their potential applications in traditional medicine and beyond.
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Affiliation(s)
- Sehrish Imran
- Department of Botany, PMAS-Arid Agriculture University Rawalpindi, Rawalpindi, 46300, Pakistan
| | - Yamin Bibi
- Department of Botany, Rawalpindi Women University, Rawalpindi, 46300, Pakistan
| | - Li-E Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
| | - Abdul Qayyum
- Department of Agronomy, The University of Haripur, Haripur, 22620, Pakistan
| | - Wei He
- Honghe Linyuan Agricultural Technology Development Limited Company, Hekou, 661300, China
| | - Jiazhen Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
| | - Xiaomeng Yang
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
| | - Xiaoying Pu
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
| | - Xia Li
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
| | - Yawen Zeng
- Biotechnology and Germplasm Resources Institute, Yunnan Academy of Agricultural Sciences/Agricultural Biotechnology Key Laboratory of Yunnan Province/Key Laboratory of the Southwestern Crop Gene Resources and Germplasm Innovation, Ministry of Agriculture, Kunming, 650205, China
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Zhang M, Shuai XX, Wei Z, Dai TT, Wei CB, Li Y, He JJ, Du LQ. Characterization, antioxidant and antitumor activities of phenolic compounds from Amomum villosum Lour. Front Nutr 2024; 11:1327164. [PMID: 38379541 PMCID: PMC10876855 DOI: 10.3389/fnut.2024.1327164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Accepted: 01/23/2024] [Indexed: 02/22/2024] Open
Abstract
Amomum villosum Lour. (A. villosum), known as Sharen in China, is widely used for culinary and medicinal purposes due to containing a diverse set of bioactive compounds. In this study, the optimum ethanol extraction process was optimized and the composition and biological activities (antioxidant and antitumor) of five different fractions (dichloromethane, petroleum ether, ethyl acetate, n-butanol and H2O) extracted from the ethanol extract of A. villosum were investigated. The results showed that the optimal extraction conditions were extraction temperature 80°C, extraction time 120 min, ethanol concentration 40% and solid-liquid ratio 1:25 g/mL. Moreover, 35 bioactive compounds were successfully identified by UPLC-ESI-QTOF-MS/MS from five factions for the first time, including 12 phenolic acids and derivatives, 2 organic acids, 12 flavonoids and derivatives, 2 oxylipins and 7 proanthocyanidins. Among them, ethyl acetate fraction (Fr-EtOAc) exhibited the highest content of total phenolic (374.01 mg GAE/g DW) and flavonoid (93.11 mg RE/g DW), where vanillic acid, catechin, epicatechin and protocatechuic acid were the predominant phenolic compounds that accounting for 81.65% of the quantified bioactive compounds. In addition, Fr-EtOAc demonstrated excellent total antioxidant activity (IC50 of DPPH and ABTS assays were 0.23, 0.08 mg/mL, respectively, and FRAP assay was 322.91 mg VCE/100 g DW) and antitumor activity (1,000 μg/mL, 79.04% inhibition rate). The results could provide guidance for the industrial production and application of A. villosum.
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Affiliation(s)
- Ming Zhang
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Xi-xiang Shuai
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhi Wei
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Tao-tao Dai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Chang-bin Wei
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Ya Li
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
| | - Jun-jun He
- Zhanjiang Experimental Station, China Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Li-qing Du
- South Subtropical Crops Research Institute, China Academy of Tropical Agricultural Sciences, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, China
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Wu Z, Xue Q, Miao P, Li C, Liu X, Cheng Y, Miao K, Yu Y, Li Z. Deep Learning Network of Amomum villosum Quality Classification and Origin Identification Based on X-ray Technology. Foods 2023; 12:foods12091775. [PMID: 37174313 PMCID: PMC10178663 DOI: 10.3390/foods12091775] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/09/2023] [Accepted: 04/21/2023] [Indexed: 05/15/2023] Open
Abstract
A machine vision system based on a convolutional neural network (CNN) was proposed to sort Amomum villosum using X-ray non-destructive testing technology in this study. The Amomum villosum fruit network (AFNet) algorithm was developed to identify the internal structure for quality classification and origin identification in this manuscript. This network model is composed of experimental features of Amomum villosum. In this study, we adopted a binary classification method twice consecutive to identify the origin and quality of Amomum villosum. The results show that the accuracy, precision, and specificity of the AFNet for quality classification were 96.33%, 96.27%, and 100.0%, respectively, achieving higher accuracy than traditional CNN under the condition of faster operation speed. In addition, the model can also achieve an accuracy of 90.60% for the identification of places of origin. The accuracy of multi-category classification performed later with the consistent network structure is lower than that of the cascaded CNNs solution. With this intelligent feature recognition model, the internal structure information of Amomum villosum can be determined based on X-ray technology. Its application will play a positive role to improve industrial production efficiency.
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Affiliation(s)
- Zhouyou Wu
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Qilong Xue
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Peiqi Miao
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- Tianjin Modern Innovative TCM Technology Co., Ltd., Tianjin 300380, China
| | - Chenfei Li
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Xinlong Liu
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yukang Cheng
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Kunhong Miao
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Yang Yu
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
| | - Zheng Li
- Xin-Huangpu Joint Innovation Institute of Chinese Medicine, Guangzhou 510715, China
- State Key Laboratory of Component Traditional Chinese Medicine, Tianjin 301617, China
- College of Pharmaceutical Engineering of Traditional Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China
- Haihe Laboratory of Modern Chinese Medicine, Tianjin 301617, China
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Zheng Z, Wang S, Zhang C, Wu M, Cui D, Fu X, Gao L, Li A, Wei Q, Liu Z. Hot Air Impingement Drying Enhanced Drying Characteristics and Quality Attributes of Ophiopogonis Radix. Foods 2023; 12:foods12071441. [PMID: 37048262 PMCID: PMC10093796 DOI: 10.3390/foods12071441] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 03/14/2023] [Accepted: 03/21/2023] [Indexed: 03/31/2023] Open
Abstract
The effects of drying temperature and air velocity on the drying characteristics, color, bioactive compounds, rehydration ratio, and microstructure of Ophiopogonis Radix during hot air impingement drying (HAID) were explored in the current study. The experimental results showed that the drying temperature and air velocity had a significant impact on the drying characteristics and quality attributes of dried products except for the rehydration ratio. The drying time decreased from 720 to 240 min with the increase of drying temperature from 50 to 70 °C. Increasing the air velocity from 6 to 12 m/s enhanced the drying process of Ophiopogonis Radix, while the extension of air velocity to 15 m/s lowered the drying rate. The samples that were dried at a lower drying temperature obtained lower color difference. Properly increasing the drying temperature or air velocity could increase the total polysaccharide and flavonoid contents of dried products. Additionally, a back-propagation neural network (BPNN) model was developed to predict the moisture ratio of Ophiopogonis Radix during the drying process. The optimal BPNN with 3-11-1 topology were obtained to predict the moisture ratio of Ophiopogonis Radix during HAID and performed with an acceptable performance.
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Song Y, Guo T, Liu S, Gao Y, Wang Y. Identification of Polygonati Rhizoma in three species and from different producing areas of each species using HS-GC-IMS. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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Successive Two-Stage Hot Air-Drying with Humidity Control Combined Radio Frequency Drying Improving Drying Efficiency and Nutritional Quality of Amomi fructus. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02928-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes. Foods 2022. [PMCID: PMC9601802 DOI: 10.3390/foods11203249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma.
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Ai Z, Ren H, Lin Y, Sun W, Yang Z, Zhang Y, Zhang H, Yang Z, Pandiselvam R, Liu Y. Improving drying efficiency and product quality of Stevia rebaudiana leaves using innovative medium-and short-wave infrared drying (MSWID). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Lin Y, Gao Y, Li A, Wang L, Ai Z, Xiao H, Li J, Li X. Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave. Foods 2022; 11:foods11142066. [PMID: 35885309 PMCID: PMC9318752 DOI: 10.3390/foods11142066] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 02/01/2023] Open
Abstract
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei). With increasing salt concentration (0–8%, w/v) and MW power (300–900 W), the drying time of shrimp was shortened by 15.15–28.57%, compared with the untreated samples. Regarding the quality of dried shrimp, increasing the salt concentration and MW power increased the hardness (from 13,073.6 to 24,556.5 g), while the springiness, color parameters and astaxanthin content showed an initial decrease but a later increase trend. Low field nuclear magnetic resonance (LF-NMR) demonstrated that the T2 curve of the pretreated samples moved toward the negative x-axis and the immobilized water content decreased with increasing salt concentration. E-nose showed that volatile components were different and could be obviously distinguished at different salt concentrations and MW powers. Raman spectroscopy illustrated that the protein secondary structure of dried shrimp was altered by salting pretreatment and drying conditions, and the lowest conversion degree of α-helix to β-sheet of dried shrimp was obtained at the salt concentration of 4% (w/v) and MW power of 500 W. By comprehensively considering the drying time and quality attributes, the combination of 4% (w/v) salt and 500 W MW power was concluded as the best drying conditions for shrimp using a microwave. The results could provide an innovative combination of salt pretreatment and MW drying with suitable processing conditions for producing high-quality dried shrimp.
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Affiliation(s)
- Yawen Lin
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
| | - Yue Gao
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Aiqing Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Ziping Ai
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100083, China; (Z.A.); (H.X.)
| | - Jianrong Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
| | - Xuepeng Li
- National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; (Y.L.); (Y.G.); (A.L.); (J.L.)
- National & Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel./Fax: +86-416-3400560
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Zhang F, Li X, Lan L, Wang J, Guo P, Sun G. Simultaneous determination of eight components in Amomum villosum and its overall qualityconsistency evaluation by four-dimensional fingerprints assisted with antioxidant activity. J Chromatogr A 2022; 1674:463135. [DOI: 10.1016/j.chroma.2022.463135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/06/2022] [Accepted: 05/07/2022] [Indexed: 10/18/2022]
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Zhu Y, Chen X, Pan N, Liu S, Su Y, Xiao M, Shi W, Liu Z. The effects of five different drying methods on the quality of semi-dried Takifugu obscurus fillets. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113340] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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13
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Tu X, Liu Y, Yanli Y, Wenxiu L, Ping L, Du L, He J, Jian-neng L. Effects of four drying methods on Amomum villosum Lour. ‘Guiyan1’ volatile organic compounds analyzed via headspace solid phase microextraction and gas chromatography-mass spectrometry coupled with OPLS-DA. RSC Adv 2022; 12:26485-26496. [PMID: 36275153 PMCID: PMC9478996 DOI: 10.1039/d2ra04592c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Accepted: 09/11/2022] [Indexed: 01/18/2023] Open
Abstract
This paper analyzed the effects of four drying methods (heat pump drying, hot air drying, sun drying, and freeze drying) on the volatile organic compounds (VOCs) in fresh ‘Guiyan1’ Amomum villosum Lour. Via separation, component differentiation, and overall variance analysis via HS-SPME-GC/MS coupled with OPLS-DA, 133 kinds of VOCs, mainly composed of hydrocarbons, esters, and alcohols, were identified. The differences in ‘Guiyan1’ processed by freeze-drying and the other three drying methods were the most significant and easily distinguishable. The main VOCs in the dried samples were bornyl acetate and 2-bornanone, with the largest increase in 2-bornanone and the largest decrease in bicyclogermacrene. The obtained data provided guidance for optimizing the processing and storage of ‘Guiyan1’. This paper analyzed the effects of four drying methods (heat pump drying, hot air drying, sun drying, and freeze drying) on the volatile organic compounds (VOCs) in fresh ‘Guiyan1’ Amomum villosum Lour.![]()
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Affiliation(s)
- Xinghao Tu
- South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
| | - Yijun Liu
- Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Crop Products Processing, Ministry of Agriculture and Rural Affairs, Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Zhanjiang, Guangdong 524001, China
| | - Yao Yanli
- South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
| | - Li Wenxiu
- Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
| | - Luo Ping
- Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
| | - Liqing Du
- South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
| | - Junjun He
- South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Science/Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture & Rural Affairs, Key Laboratory of Hainan Province for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
- Zhanjiang Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong 524091, China
| | - Lu Jian-neng
- College of Tropical Crops Institute, Yunnan Agricultural University, Pu'er 650201, China
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