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Gong J, Wang X, Ni H, Wang Y. The Volatile Compounds Change during Fermentation of Saccharina japonica Seedling. Foods 2024; 13:1992. [PMID: 38998498 PMCID: PMC11241180 DOI: 10.3390/foods13131992] [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: 05/03/2024] [Revised: 06/05/2024] [Accepted: 06/18/2024] [Indexed: 07/14/2024] Open
Abstract
It is important to eliminate the fishy odor and improve the aroma quality of seafood. In this study, the Saccharina japonica (S. japonica) seedling, which is a new food material, was investigated for the effects of fermentation with Saccharomyces cerevisiae (S. cerevisiae) through sensory evaluation, GC-MS, and odor activity value (OAV) analysis. GC-MS analysis revealed the presence of 43 volatile compounds in the unfermented S. japonica seedling, with 1-octen-3-ol, hexanal, and trans-2,4-decadienal identified as the main contributors to its fishy odor. After fermentation with S. cerevisiae, 26 volatile compounds were identified in the S. japonica seedling. Notably, the major malodorous fish compounds, including 1-octen-3-ol, hexanal and trans-2,4-decadienal, were no longer present. The results indicate that fermentation with S. cerevisiae is an effective method for removing fishy malodor compounds and enhancing the volatile components with fruity, sweet, green, and floral notes in the Saccharina japonica seedling. This process facilitates the elimination of fishy malodor and enhance the fruity, sweet, green, and floral notes of S. japonica seeding and other seaweeds.
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Affiliation(s)
- Jingni Gong
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xiaolin Wang
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, China
- Fujian Provincial Key Lab of Food Microbiology and Enzyme, Jimei University, Xiamen 361021, China
- School of Marine Biology, Xiamen Ocean Vocational College, Xiamen 361000, China
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangdong Youmei Institute of Intelligent Bio-Manufacturing, Foshan 528225, China
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2
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Healy L, Zhu X, Dong G, Selli S, Kelebek H, Sullivan C, Tiwari U, Tiwari BK. Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY. Food Chem 2024; 442:138335. [PMID: 38237300 DOI: 10.1016/j.foodchem.2023.138335] [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: 09/06/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 02/15/2024]
Abstract
High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.
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Affiliation(s)
- Laura Healy
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Gaoya Dong
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Carl Sullivan
- Faculty of Computing, Digital and Data, School of Mathematics and Statistics, Technological University Dublin, Dublin, Ireland
| | - Uma Tiwari
- Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.
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3
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González-Penagos CE, Zamora-Briseño JA, Améndola-Pimenta M, Cruz-Quintana Y, Santana-Piñeros AM, Torres-García JR, Cañizares-Martínez MA, Pérez-Vega JA, Peñuela-Mendoza AC, Rodríguez-Canul R. Sargassum spp. Ethanolic Extract Elicits Toxic Responses and Malformations in Zebrafish (Danio rerio) Embryos. ENVIRONMENTAL TOXICOLOGY AND CHEMISTRY 2024. [PMID: 38477677 DOI: 10.1002/etc.5840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 02/01/2024] [Accepted: 02/01/2024] [Indexed: 03/14/2024]
Abstract
The amount of Sargassum spp. arriving in the Caribbean Sea has increased steadily in the last few years, producing a profound environmental impact on the ecological dynamics of the coasts of the Yucatan Peninsula. We characterized the toxicological effects of an ethanolic extract of Sargassum spp. on zebrafish (Danio rerio) embryos (ZFEs) in a 96-h static bioassay using T1 (0.01 mg/L), T2 (0.1 mg/L), T3 (1 mg/L), T4 (10 mg/L), T5 (25 mg/L), T6 (50 mg/L), T7 (75 mg/L), T8 (100 mg/L), T9 (200 mg/L), and T10 (400 mg/L). In this extract, we detected 74 compounds by gas chromatography-mass spectrometry (GC-MS), of which hexadecanoic acid methyl ester, and 2-pentanone 4-hydroxy-4-methyl, were the most abundant. In ZFEs, a median lethal concentration of 251 mg/L was estimated. Exposed embryos exhibited extensive morphological changes, including edema in the yolk sac, scoliosis, and loss of pigmentation, as well as malformations of the head, tail, and eyes. By integrating these abnormalities using the Integrated Biological Response (IBRv2) and General Morphological Score (GMS) indices, we were able to determine that ZFEs exposed to 200 mg/L (T9) exhibited the most pronounced biological response in comparison with the other groups. In the comparative transcriptomic analysis, 66 genes were upregulated, and 246 genes were downregulated in the group exposed to 200 mg/L compared with the control group. In the upregulated genes, we identified several gene ontology-enriched terms, such as response to xenobiotic stimuli, cellular response to chemical stimulus, transcriptional regulation, pigment metabolic process, erythrocyte differentiation and embryonic hemopoiesis, extracellular matrix organization, and chondrocyte differentiation involved in endochondral bone morphogenesis, among others. In the down-regulated genes, we found many genes associated with nervous system processes, sensory and visual perception, response to abiotic stimulus, and the nucleoside phosphate biosynthetic process. The probable connections among the morphological changes observed in the transcriptome are thoroughly discussed. Our findings suggest that Sargassum spp. exposure can induce a wide negative impact on zebrafish embryos. Environ Toxicol Chem 2024;00:1-15. © 2024 The Authors. Environmental Toxicology and Chemistry published by Wiley Periodicals LLC on behalf of SETAC.
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Affiliation(s)
- Carlos E González-Penagos
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
| | | | - Mónica Améndola-Pimenta
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
| | - Yanis Cruz-Quintana
- Grupo de Investigación en Sanidad Acuícola, Inocuidad y Salud Ambiental. Departamento de Acuicultura, Pesca y Recursos Naturales Renovables. Facultad de Acuicultura y Ciencias del Mar, Universidad Técnica de Manabí, Bahía de Caráquez, Manabí, Ecuador
| | - Ana M Santana-Piñeros
- Grupo de Investigación en Sanidad Acuícola, Inocuidad y Salud Ambiental. Departamento de Acuicultura, Pesca y Recursos Naturales Renovables. Facultad de Acuicultura y Ciencias del Mar, Universidad Técnica de Manabí, Bahía de Caráquez, Manabí, Ecuador
| | - Jesús R Torres-García
- Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional (CIIDIR), Unidad Michoacán, México
- Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT), Ciudad de México, México
| | - Mayra A Cañizares-Martínez
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
| | - Juan A Pérez-Vega
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
| | - Ana C Peñuela-Mendoza
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
| | - Rossanna Rodríguez-Canul
- Departamento de Recursos del Mar, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Mérida, Mérida, Yucatán, México
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Liu Y, Chai Z, Haixia Y. Identification of pressed and extracted vegetable oils by headspace GC-MS. Heliyon 2023; 9:e18532. [PMID: 37576238 PMCID: PMC10412762 DOI: 10.1016/j.heliyon.2023.e18532] [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: 01/10/2023] [Revised: 07/12/2023] [Accepted: 07/20/2023] [Indexed: 08/15/2023] Open
Abstract
Edible vegetable oils are produced either by mechanical pressing or extraction. Although pressing retains the inherent flavor and nutritional value of the oil, the oil yield is low and the process expensive. Extraction methods have high oil yields, low processing costs, and economic benefits; however, No. 6 solvent, which may pose potential risks to human health, is commonly used in the extraction and cleaning process. Differentiating extracted oil containing these solvents from pressed oil, for quality control, based on visual appearance is difficult. Hence, in this study, an identification method using the characteristic components of solvent No. 6 under optimized headspace Gas chromatography-mass spectrometry (GC-MS) conditions was established. It also provided a reference for quality control of industrial production by estimating the amount of solvent present in the oil. Results showed that, in addition to five main components (2-methylpentane, 3-methylpentane, and n-hexane, Methylcyclopentane, Cyclohexane), accounting for 97% of the solvent, No. 6 solvent also contains 16 types of organic substances, such as olefins, aromatic hydrocarbons, and polycyclic aromatic hydrocarbons. Under optimized headspace GC-MS conditions (headspace sampler equilibrium temperature = 150 °C), the No. 6 solvent exhibits high linearity over a concentration range of 0.05-1 mg/kg with a correlation coefficient of 0.999 and a detection limit of 0.01 mg/kg. Pressed and extracted oils can be determined as follows: If three or fewer main components of the No. 6 solvent are detected, and the total content of No. 6 solvent is less than 0.5 mg/kg, it is a pressed oil; if four or more main components of No. 6 solvent are detected, or the total content of No. 6 solvent is ≥0.5 mg/kg, it is confirmed as an extracted oil.
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Affiliation(s)
- Yang Liu
- Zhejiang Academy of Forestry (Zhejiang Provincial Key Laboratory of Biological and Chemical Utilization of Forest Resources), 399 Liuhe Road, Xihu District, Hangzhou, Zhejiang, 310023, China
| | - Zhenlin Chai
- Zhejiang Academy of Forestry (Zhejiang Provincial Key Laboratory of Biological and Chemical Utilization of Forest Resources), 399 Liuhe Road, Xihu District, Hangzhou, Zhejiang, 310023, China
| | - Yu Haixia
- Zhejiang Academy of Forestry (Zhejiang Provincial Key Laboratory of Biological and Chemical Utilization of Forest Resources), 399 Liuhe Road, Xihu District, Hangzhou, Zhejiang, 310023, China
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5
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Li S, Hu M, Tong Y, Xia Z, Tong Y, Sun Y, Cao J, Zhang J, Liu J, Zhao S, He P. A review of volatile compounds in edible macroalgae. Food Res Int 2023; 165:112559. [PMID: 36869543 DOI: 10.1016/j.foodres.2023.112559] [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: 08/23/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating algae into the human diet can provide important health benefits. However, consumer acceptance of food is closely related to its flavor, and in this respect, volatile compounds are key factors. This article reviews the extraction methods and composition of volatile compounds from Ulva prolifera, Ulva lactuca, Sargassum spp. and economically valuable cultured seaweeds such as Undaria pinnatifida, Laminaria japonica, Neopyropia haitanensis and Neopyropia yezoensis. Research found that the volatile compounds of the above seaweeds were composed mainly of aldehydes, ketones, alcohols, hydrocarbons, esters, acids, sulfur compounds, furans and small amounts of other compounds. Volatile compounds such as benzaldehyde, 2-octenal, octanal, β-ionone and 8-heptadecene have been identified in several macroalgae. This review argues that more research on the volatile flavor compounds of edible macroalgae is required. Such research could aid new product development or widen applications of these seaweeds in the food or beverage sectors.
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Affiliation(s)
- Shuang Li
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Meijuan Hu
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yupei Tong
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Zhangyi Xia
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yichao Tong
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Yuqing Sun
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Jiaxing Cao
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China
| | - Jianheng Zhang
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
| | - Jinlin Liu
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; The Key Laboratory of Zoological Systematics and Application, Hebei University, Baoding 071002, China.
| | - Shuang Zhao
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
| | - Peimin He
- College of Marine Ecology and Environment, Shanghai Ocean University, Shanghai 201306, China; Engineering Research Center for Water Environment Ecology in Shanghai, Shanghai 201306, China; Key Laboratory of Exploration and Utilization of Aquatic Genetic Resources, Ministry of Education, Shanghai Ocean University, Shanghai 201306, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
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6
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Nie J, Fu X, Wang L, Xu J, Gao X. Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). Food Chem 2023; 400:133990. [PMID: 36063678 DOI: 10.1016/j.foodchem.2022.133990] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/24/2022] [Accepted: 08/19/2022] [Indexed: 11/26/2022]
Abstract
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
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Affiliation(s)
- Jinlan Nie
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Xiaoting Fu
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China.
| | - Lei Wang
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Jiachao Xu
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Xin Gao
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
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7
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Čagalj M, Radman S, Šimat V, Jerković I. Detailed Chemical Prospecting of Volatile Organic Compounds Variations from Adriatic Macroalga Halopteris scoparia. Molecules 2022; 27:4997. [PMID: 35956941 PMCID: PMC9370346 DOI: 10.3390/molecules27154997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 08/03/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
The present study aimed to isolate volatile organic compounds (VOCs) from fresh (FrHSc) and air-dried (DrHSc) Halopteris scoparia (from the Adriatic Sea) by headspace solid-phase microextraction (HS-SPME) and hydrodistillation (HD) and to analyse them by gas chromatography and mass spectrometry (GC-MS). The impact of the season of growth (May-September) and air-drying on VOC composition was studied for the first time, and the obtained data were elaborated by principal component analysis (PCA). The most abundant headspace compounds were benzaldehyde, pentadecane (a chemical marker of brown macroalgae), and pentadec-1-ene. Benzaldehyde abundance decreased after air-drying while an increment of benzyl alcohol after drying was noticed. The percentage of pentadecane and heptadecane increased after drying, while pentadec-1-ene abundance decreased. Octan-1-ol decreased from May to September. In HD-FrHSc, terpenes were the most abundant in June, July, and August, while, in May and September, unsaturated aliphatic compounds were dominant. In HD-DrHSc terpenes, unsaturated and saturated aliphatic compounds dominated. (E)-Phytol was the most abundant compound in HD-FrHSc through all months except September. Its abundance increased from May to August. Two more diterpene alcohols (isopachydictyol A and cembra-4,7,11,15-tetraen-3-ol) and sesquiterpene alcohol gleenol were also detected in high abundance. Among aliphatic compounds, the dominant was pentadec-1-ene with its peak in September, while pentadecane was present with lower abundance. PCA (based on the dominant compound analyses) showed distinct separation of the fresh and dried samples. No correlation was found between compound abundance and temperature change. The results indicate great seasonal variability of isolated VOCs, as well among fresh and dried samples, which is important for further chemical biodiversity studies.
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Affiliation(s)
- Martina Čagalj
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
| | - Sanja Radman
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, 21000 Split, Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
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8
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Garrido-Bañuelos G, Miljkovic A, Morange C, Mihnea M, Lopez-Sanchez P. Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Zhu X, Healy LE, Sevindik O, Sun DW, Selli S, Kelebek H, Tiwari BK. Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta. Food Chem 2022; 369:130949. [PMID: 34488133 DOI: 10.1016/j.foodchem.2021.130949] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Revised: 08/21/2021] [Accepted: 08/23/2021] [Indexed: 01/15/2023]
Abstract
Alaria esculenta is one of the most abundant edible brown seaweeds in Irelandandisconsidered an excellent source of nutrients, sought after by the food, nutraceutical and pharmaceutical industries. Seaweed is typically blanched and dried prior to consumption to enhance the end-product quality attributes and shelf life. Three blanching techniques were examined in this work; conventional hot water blanching, novel ultrasound blanching and microwave blanching. The L* and b*colour metrics were affected significantly (P < 0.01) by the processing methods. There were 76 volatile compounds detected in blanched and dehydrated Alaria esculenta. Freeze-dried samples after treatment with microwave alone (at 1000 W) and microwave (800 W) combined with ultrasound (at 50% amplitude) had the highest retention rate of volatile compounds (up to 98.61%). Regarding mineral content, drying methods significantly affected (P < 0.05) the content of Ca, Co, Cu and Fe, while blanching treatments significantly affected (P < 0.05) the content of Na, Cu, Fe and Mn.
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Affiliation(s)
- Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland
| | - Laura E Healy
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Onur Sevindik
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Da-Wen Sun
- Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
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Zhu W, Jiang B, Zhong F, Chen J, Zhang T. Effect of Microbial Fermentation on the Fishy-Odor Compounds in Kelp ( Laminaria japonica). Foods 2021; 10:foods10112532. [PMID: 34828815 PMCID: PMC8623561 DOI: 10.3390/foods10112532] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/13/2021] [Accepted: 10/20/2021] [Indexed: 11/16/2022] Open
Abstract
Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43-55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.
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Affiliation(s)
- Wenyang Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
| | - Bo Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
- Correspondence: ; Tel.: +86-510-85915296
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jingjing Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.Z.); (F.Z.); (J.C.); (T.Z.)
- International Joint Laboratory on Food Science and Safety, Jiangnan University, Wuxi 214122, China
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López-Pérez O, del Olmo A, Picon A, Nuñez M. Volatile compounds and odour characteristics of five edible seaweeds preserved by high pressure processing: Changes during refrigerated storage. ALGAL RES 2021. [DOI: 10.1016/j.algal.2020.102137] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Vilar EG, O'Sullivan MG, Kerry JP, Kilcawley KN. A chemometric approach to characterize the aroma of selected brown and red edible seaweeds / extracts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1228-1238. [PMID: 32790090 DOI: 10.1002/jsfa.10735] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/17/2020] [Accepted: 08/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Information pertaining to the aromatic profile of seaweeds and seaweed extracts can provide evidence regarding their potential suitability as ingredients in processed foods. To date only limited material has been available on the volatile profiles of some seaweed species. Others in this study have not previously been described. The volatile profiles of dried brown (Himanthalia elongata, Undaria pinnatifida, Alaria esculenta) and red (Porphyra umbilicalis, Palmaria palmata) seaweeds, and a brown seaweed extract (fucoxanthin) from Laminaria japonica were investigated using a chemometric approach to collate data from volatile gas chromatography - mass spectrometry (GC-MS), direct sensory aroma evaluation, and gas-chromatography - olfactometry (GC-O) to obtain a better understanding of their volatile profile and sensory perception. RESULTS More than 100 volatile compounds were identified by static headspace solid phase micro-extraction (HS-SPME) and thermal desorption gas chromatography - mass spectrometry (TD GC-MS). Brown seaweeds were characterized by 'grassy/herbal/floral', 'fruity', and 'fatty' aromas, red seaweeds by 'green/vegetable', 'mushroom/earthy' and 'sweet/buttery' aromas, and the fucoxanthin extract by 'rancid' and 'nutty' aromas with an overall lower intensity. Heptanal appeared to be a major odor-active compound in all samples. Other volatiles were more characteristic of each individual seaweed: hexanal, (E,Z)-2,6-nonadienal and 2-pentylfuran for H. elongata; ethyl butanoate and 2,3-butanedione for U. pinnatifida; 6-dimethylpyrazine, (E,Z)-2,6-nonadienal and sulactone for P. palmata; 1-octen-3-ol for P. umbilicalis, heptanone for A. esculenta, and 2-furanmethanol for fucoxanthin. CONCLUSION Brown and red seaweeds had distinct sensory properties with individual seaweeds having differing volatiles and odorants. This study provides additional information that can contribute to the development of products incorporating dried seaweeds / extracts that are more acceptable to the consumer. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Elena Garicano Vilar
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Science, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Cork, Ireland
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Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, G Barroso C, Durán-Guerrero E. Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:970-980. [PMID: 32748952 DOI: 10.1002/jsfa.10705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/03/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes. RESULTS The different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties. CONCLUSIONS In the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fini Sánchez-García
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Aytan Mirzayeva
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Ana Roldán
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Víctor Palacios
- Chemical Engineering and Food Technology Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences, University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, Spain
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Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods. Foods 2021; 10:foods10010181. [PMID: 33477578 PMCID: PMC7831315 DOI: 10.3390/foods10010181] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 01/11/2021] [Accepted: 01/14/2021] [Indexed: 12/29/2022] Open
Abstract
In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using algae. However, little is known about the quality and degree of freshness of seaweeds for direct consumption or fresh use. For this reason, different analytical methods were applied to test sea vegetables and other marine products. These methods included physical (aw, pH, color, and texture), chemical (total volatile base nitrogen, TVB-N; and trimethylamine, TMA-N) parameters, microbiological count, and sensory evaluation. In this study, freshness quality and shelf life of the green seaweed Ulva rigida (UR) was evaluated during a 12-day period, stored at 4 and 16 °C. The parameters that proved to be most useful for evaluating its freshness were the TVB, TMA, microbiological, and sensory analyses. The physicochemical and microbiological parameters established a shelf life of UR of 6 days for a storage temperature of 16 °C and up to 10 days for a storage temperature of 4 °C. The changes that UR undergoes during its storage from the sensory point of view are more pronounced than those produced from the physicochemical point of view, which can condition its applications.
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Mirzayeva A, Castro R, G Barroso C, Durán-Guerrero E. Characterization and differentiation of seaweeds on the basis of their volatile composition. Food Chem 2020; 336:127725. [PMID: 32768912 DOI: 10.1016/j.foodchem.2020.127725] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 07/05/2020] [Accepted: 07/29/2020] [Indexed: 01/05/2023]
Abstract
Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrometry Detection (MHSSE-GC-MS) has been used to analyze 44 volatile compounds that can be found in the different samples. Of all the factors, the collection season proved to be the most influential, followed by origin with significantly lower volatile compounds concentrations found in the samples collected in spring and in southern Spain. A Principal Component Analysis showed that beta ionone, benzaldehyde, 6-methyl-5-hepten-2-one, together with some acids were the most strongly affected by the season, with highest values in those samples that had been collected in the autumn. On the other hand, the pretreatment (raw, salting or dehydration) proved to have a low influence.
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Affiliation(s)
- Aytan Mirzayeva
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
| | - Carmelo G Barroso
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, Puerto Real, 11510 Cadiz, Spain.
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Zhang M, Li L, Song G, Wang H, Wang H, Shen Q. Analysis of volatile compound change in tuna oil during storage using a laser irradiation based HS-SPME-GC/MS. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108922] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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17
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Volatile compounds and odour characteristics during long-term storage of kombu seaweed (Laminaria ochroleuca) preserved by high pressure processing, freezing and salting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108710] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Garicano Vilar E, O'Sullivan MG, Kerry JP, Kilcawley KN. Volatile compounds of six species of edible seaweed: A review. ALGAL RES 2020. [DOI: 10.1016/j.algal.2019.101740] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Sánchez-García F, Mirzayeva A, Roldán A, Castro R, Palacios V, García-Barroso C, Durán-Guerrero E. Evolution of volatile compounds and sensory characteristics of edible green seaweed (Ulva rigida) during storage at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5475-5482. [PMID: 31087395 DOI: 10.1002/jsfa.9808] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 05/07/2019] [Accepted: 05/13/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Edible seaweeds are one of the most important resources that currently exist for their multiple uses and applications. Like other food types, during their storage there are significant changes in sensory characteristics associated with loss of freshness and with production and/or degradation of their volatile compounds. In this study, multiple headspace sorptive extraction (MHSSE) coupled with gas chromatography/mass spectrometry (GC/MS) detection has been applied to an edible green seaweed (Ulva rigida) in order to determine the evolution of volatile compounds during storage for 12 days at 4 or 16 °C. RESULTS The existing analytical methodology has been updated and validated for 18 additional compounds. At the end, 41 volatile compounds from different chemical families were quantified. Aldehydes, carboxylic acids and esters were the main classes found in U. rigida. Analytical and sensory data were submitted for statistical analysis. During storage, most volatile compounds were only affected by the number of storage days (P < 0.05), with significant decreases as storage time increased. Sensory analysis revealed significant changes in the samples stored for longer times (8, 10 and 12 days), with a clear influence of the boiled vegetable descriptor. CONCLUSION In order to get a successful preservation of seaweeds and to maintain their marine character during storage, both temperature and time should be carefully controlled. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Fini Sánchez-García
- Chemical Engineering and Food Technology Department, University of Cadiz, Cadiz, Spain
| | - Aytan Mirzayeva
- Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain
| | - Ana Roldán
- Chemical Engineering and Food Technology Department, University of Cadiz, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain
| | - Victor Palacios
- Chemical Engineering and Food Technology Department, University of Cadiz, Cadiz, Spain
| | - Carmelo García-Barroso
- Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Cadiz, Spain
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Song G, Zhang M, Zhang Y, Wang H, Chen K, Dai Z, Shen Q. Development of a 450 nm Laser Irradiation Desorption Method for Fast Headspace Solid‐Phase Microextraction of Volatiles from Krill Oil (
Euphausia superba
). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800446] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Gongshuai Song
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Mengna Zhang
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Yanping Zhang
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Honghai Wang
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Kang Chen
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Zhiyuan Dai
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
| | - Qing Shen
- The Joint Key Laboratory of Aquatic Products Processing of Zhejiang ProvinceInstitute of SeafoodZhejiang Gongshang UniversityRM.203, 2nd Lab BLDG, NO. 149, Jiaogong RoadHangzhouChina
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Hermund DB, Heung SY, Thomsen BR, Akoh CC, Jacobsen C. Improving Oxidative Stability of Skin-Care Emulsions with Antioxidant Extracts from Brown AlgaFucus vesiculosus. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12156] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ditte B. Hermund
- Division of Food Technology, National Food Institute; Technical University of Denmark; Kemitorvet 202, DK-2800 Kgs. Lyngby Denmark
| | - Shuk Yee Heung
- Division of Food Technology, National Food Institute; Technical University of Denmark; Kemitorvet 202, DK-2800 Kgs. Lyngby Denmark
| | - Birgitte Raagaard Thomsen
- Division of Food Technology, National Food Institute; Technical University of Denmark; Kemitorvet 202, DK-2800 Kgs. Lyngby Denmark
| | - Casimir C. Akoh
- Department of Food Science and Technology; University of Georgia; 301 Food Science Building, 100 Cedar Street, Athens, GA 30602-2610 US
| | - Charlotte Jacobsen
- Division of Food Technology, National Food Institute; Technical University of Denmark; Kemitorvet 202, DK-2800 Kgs. Lyngby Denmark
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Optimization of a multiple headspace sorptive extraction method coupled to gas chromatography-mass spectrometry for the determination of volatile compounds in macroalgae. J Chromatogr A 2018; 1551:41-51. [DOI: 10.1016/j.chroma.2018.04.011] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 04/02/2018] [Accepted: 04/04/2018] [Indexed: 01/12/2023]
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López-Pérez O, Picon A, Nuñez M. Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds. Food Res Int 2017; 99:1002-1010. [PMID: 28865610 DOI: 10.1016/j.foodres.2016.12.013] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 11/30/2016] [Accepted: 12/22/2016] [Indexed: 02/01/2023]
Abstract
The volatile fraction of dehydrated edible seaweeds belonging to seven species (Himanthalia elongata, Laminaria ochroleuca, Palmaria palmata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida) was analyzed by gas chromatography-mass spectrometry, after solid-phase microextraction of samples. Thirty-six hydrocarbons, 34 ketones, 28 aldehydes, 23 alcohols, 8 carboxylic acids, 6 halogenated compounds, 4 furans, 3 esters, 2 sulphur compounds, 2 pyrazines, 1 pyridine and 1 amine were detected among the 151 volatile compounds found in seaweeds. There were significant differences between seaweed species for all the volatile compounds. Hydrocarbons reached their highest levels in U. pinnatifida, ketones in P. umbilicalis, aldehydes in P. palmata and P. umbilicalis, alcohols in P. umbilicalis, carboxylic acids in S. latissima, and halogenated compounds in L. ochroleuca and S. latissima. Sensory analysis revealed that P. palmata, U. lactuca and H. elongata were the seaweeds showing the most potent seafood odour and seaweed odour characteristics.
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Affiliation(s)
- O López-Pérez
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain
| | - A Picon
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain
| | - M Nuñez
- Departamento de Tecnología de Alimentos, INIA, Carretera de la Coruña, km 7, Madrid 28040, Spain.
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