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Mahmoud MAA, Zhang Y. Enhancing Odor Analysis with Gas Chromatography-Olfactometry (GC-O): Recent Breakthroughs and Challenges. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9523-9554. [PMID: 38640191 DOI: 10.1021/acs.jafc.3c08129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/21/2024]
Abstract
Gas chromatography-olfactometry (GC-O) has made significant advancements in recent years, with breakthroughs in its applications and the identification of its limitations. This technology is widely used for analyzing complex odor patterns. The review begins by explaining the principles of GC-O, including sample preparation, separation methods, and olfactory evaluation techniques. It then explores the diverse range of applications where GC-O has found success, such as food and beverage industries, environmental monitoring, perfume and aroma development, and forensic analysis. One of the major breakthroughs in GC-O analysis is the improvement in separation power and resolution of odorants. Techniques like rapid GC, comprehensive two-dimensional GC, and multidimensional GC have enhanced the identification and quantification of odor-active chemicals. However, GC-O also has limitations. These include the challenges in detecting and quantifying trace odorants, dealing with matrix effects, and ensuring the repeatability and consistency of results across laboratories. The review examines these limitations closely and discusses potential solutions and future directions for improvement in GC-O analysis. Overall, this review presents a comprehensive overview of the recent advances in GC-O, covering breakthroughs, applications, and limitations. It aims to promote the wider usage of GC-O analysis in odor analysis and related industries. Researchers, practitioners, and anyone interested in leveraging the capabilities of GC-O in analyzing complex odor patterns will find this review a valuable resource. The article highlights the potential of GC-O and encourages further research and development in the field.
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Affiliation(s)
- Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Yanyan Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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Yang H, Wang F, An W, Gu Y, Jiang Y, Guo H, Liu M, Peng J, Jiang B, Wan X, Chen L, Huang X, He F, Zhu P. Comparative Metabolomics and Transcriptome Analysis Reveal the Fragrance-Related Metabolite Formation in Phoebe zhennan Wood. Molecules 2023; 28:7047. [PMID: 37894523 PMCID: PMC10608883 DOI: 10.3390/molecules28207047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 10/05/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Nanmu (Phoebe zhennan) has a unique fragrance and is a high-quality tree species for forest conservation. The types and contents of volatile compounds in different tissues of nanmu wood are different, and the study of its volatile metabolites can help us to understand the source of its fragrance and functions. In order to explore the metabolites related to the wood fragrance of nanmu and to find out the unique volatile substances in the heartwood, gas chromatography-mass spectrometry (GC-MS) was performed to analyze the non-targeted metabolomics in five radial tissues from the sapwood to the heartwood of nanmu. A total of 53 volatile metabolites belonging to 11 classes were detected in all tissues, including terpenes, aromatic hydrocarbons, organoheterocyclics, phenols, esters, organic acids, alcohols, alkaloids, alkane, indoles derivatives, and others. And most of the volatile metabolites were identified for the first time in nanmu wood. Among them, terpenes and aromatic hydrocarbons were the main volatile components. In addition, 22 differential metabolites were screened from HW and SW, HW, and TZ via metabolomic analysis. Among these DAMs, three volatile metabolites (cadinene, a sesquiterpenoid; p-cymene, a monoterpenoid; 1,3,5-triisopropylbenzene, an aromatic hydrocarbon) contributed heavily to the characteristic fragrance of the heartwood. Additionally, the expression of transcripts showed that the unigenes in the terpenoid biosynthesis pathway were especially up-regulated in the SW. Therefore, we speculated that fragrance-related metabolites were synthesized in SW and then deposited in heartwood during sapwood transformed to heartwood. The expression levels of transcription factors (e.g., WRKY, C2H2, NAC) acted as the major regulatory factors in the synthesis of terpenoid. The results lay the foundations for further studies on the formation mechanism of fragrance components in nanmu wood and also provide a reference for the further development and utilization of nanmu wood.
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Affiliation(s)
- Hanbo Yang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Fang Wang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Wenna An
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Yunjie Gu
- Sichuan Academy of Forestry, Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Chengdu 610081, China; (M.L.); (J.P.)
| | - Yongze Jiang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Hongying Guo
- Sichuan Academy of Grassland Sciences, Chengdu 610041, China; (H.G.); (B.J.)
| | - Minhao Liu
- Sichuan Academy of Forestry, Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Chengdu 610081, China; (M.L.); (J.P.)
| | - Jian Peng
- Sichuan Academy of Forestry, Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Chengdu 610081, China; (M.L.); (J.P.)
| | - Bo Jiang
- Sichuan Academy of Grassland Sciences, Chengdu 610041, China; (H.G.); (B.J.)
- Du Fu Thatched Cottage Museum, Chengdu 610001, China
| | - Xueqin Wan
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Lianghua Chen
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Xiong Huang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Fang He
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
| | - Peng Zhu
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, College of Forestry, Sichuan Agricultural University, Chengdu 611130, China; (H.Y.); (F.W.); (W.A.); (Y.J.); (X.W.); (L.C.); (X.H.); (F.H.)
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Elkatry HO, El-Beltagi HS, Ramadan KMA, Ahmed AR, Mohamed HI, Al-Otaibi HH, Mahmoud MAA. The Chemical, Rheological, and Sensorial Characteristics of Arabic Bread Prepared from Wheat-Orange Sweet Potatoes Flour or Peel. Foods 2023; 12:foods12081658. [PMID: 37107453 PMCID: PMC10137974 DOI: 10.3390/foods12081658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
The current study investigates the feasibility of preparing Arabic bread from wheat flour, sweet potato flour, or peeled sweet potatoes based on the nutritional values, technological characteristics, and sensory properties of the final products. First, we analyzed the proximate, elemental, total and individual phytochemical compositions of the raw materials and bread samples. The analysis showed that potassium, calcium, and phosphorus were higher in peels than pulp, in the same manner to the total phenolics, flavonoids, and anti-radical scavenging activities. Phenolic acids and flavonols were quantified, where p-coumaric, feruloyl-D-glucose, eucomic, gallic, and ferulic acids were measured as major phenolic acids in either peels or pulp flours, and their quantities were higher in the peels. Furthermore, we evaluated the effects of wheat substitution on the properties of the dough blends and their final bakery. The results indicated that the fortified samples' nutritional and rheological properties were significantly improved, while their sensory qualities were comparable to those of the control. Thereby, the fortified dough blends presented higher dough stabilities, indicating a wider range of applications. Additionally, after the heat treatment, the fortified breads maintained significantly higher total phenolic, flavonoid, anthocyanin, and carotenoid contents, and total antioxidant activities, implying their accessibility for humans upon consumption.
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Affiliation(s)
- Haiam O Elkatry
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Hossam S El-Beltagi
- Agricultural Biotechnology Department, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Biochemistry Department, Faculty of Agriculture, Cairo University, Gamma St, Giza 12613, Egypt
| | - Khaled M A Ramadan
- Central Laboratories, Department of Chemistry, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
| | - Abdelrahman R Ahmed
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Home Economics Department, Faculty of Specific Education, Ain Shams University, Abassia, Cairo 11772, Egypt
| | - Heba I Mohamed
- Biological and Geological Sciences Department, Faculty of Education, Ain Shams University, Cairo 1575, Egypt
| | - Hala Hazam Al-Otaibi
- Food and Nutrition Science Department, Agricultural Science and Food, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Mohamed A A Mahmoud
- Department of Agricultural Biochemistry, Faculty of Agriculture, Ain Shams University, Hadayek Shobra, Cairo 11241, Egypt
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Yang H, An W, Wang F, Gu Y, Guo H, Jiang Y, Peng J, Liu M, Chen L, Zhang F, Zhu P, Huang X, Wan X. Integrated Transcriptomic, Metabolomic, and Physiological Analyses Reveal New Insights into Fragrance Formation in the Heartwood of Phoebe hui. Int J Mol Sci 2022; 23:ijms232214044. [PMID: 36430522 PMCID: PMC9698381 DOI: 10.3390/ijms232214044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Phoebe hui is an extremely valuable tree that is the main source of the fragrant golden-thread nanmu wood. Although the fragrance of wood has been investigated in several trees, the potential substances and gene regulation mechanisms that are involved in fragrance formation are poorly understood. Here, three radial tissues, sapwood (SW), heartwood (HW), and the transition zone (TZ) in between them, were compared via integrative physiological, volatile-metabolomic, and transcriptomic analyses to identify the key metabolites and regulatory mechanisms involved in fragrance formation. During heartwood formation, gradual starch grain loss was accompanied by the deposition of lipids and extractives in the cell lumen. Extracts of terpenoids were synthesized and accumulated in the heartwood, including monoterpenoids (limonene and p-cymene) and sesquiterpenes (cubebene and guaiadiene); these were identified as being closely related to the special fragrance of the wood. Additionally, the expression of transcripts showed that the genes related to primary metabolism were specifically upregulated in the SW, whereas genes annotated in terpenoid biosynthesis were specifically upregulated in the HW. Therefore, we speculated that terpenoid biosynthesis occurs in situ in the HW via the HW formation model of Type-III (Santalum) using the precursors that were produced by primary metabolism in the SW. The expression levels of transcription factors (e.g., MYB, WRKY, and C2H2) acted as the major regulatory factors in the synthesis of terpenoids. Our results explain the special fragrance in P. hui and broaden the current knowledge of the regulatory mechanisms of fragrance formation. This work provides a framework for future research that is focused on improving wood quality and value.
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Affiliation(s)
- Hanbo Yang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Wenna An
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Fang Wang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Yunjie Gu
- Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Sichuan Academy of Forestry, Chengdu 610081, China
- Correspondence: (Y.G.); (X.W.)
| | - Hongying Guo
- Sichuan Academy of Grassland Sciences, Chengdu 611731, China
| | - Yongze Jiang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Jian Peng
- Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Sichuan Academy of Forestry, Chengdu 610081, China
| | - Minhao Liu
- Sichuan Key Laboratory of Ecological Restoration and Conservation for Forest and Wetland, Sichuan Academy of Forestry, Chengdu 610081, China
| | - Lianghua Chen
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Fan Zhang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Peng Zhu
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Xiong Huang
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
| | - Xueqin Wan
- Forestry Ecological Engineering in the Upper Reaches of the Yangtze River Key Laboratory of Sichuan Province, National Forestry and Grassland Administration Key Laboratory of Forest Resource Conservation and Ecological Safety on the Upper Reaches of the Yangtze River, Rainy Area of West China Plantation Ecosystem Permanent Scientific Research Base, Institute of Ecology and Forestry, Chengdu 611130, China
- Correspondence: (Y.G.); (X.W.)
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Characterization of scents from Juniperus chinensis by headspace in-needle microextraction using graphene oxide-polyaniline nanocomposite coated wire followed by gas chromatography-mass spectrometry. Talanta 2022; 245:123463. [DOI: 10.1016/j.talanta.2022.123463] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 02/07/2023]
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Ghadiriasli R, Mahmoud MAA, Wagenstaller M, van de Kuilen JW, Buettner A. Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins. Food Res Int 2021; 150:110776. [PMID: 34865791 DOI: 10.1016/j.foodres.2021.110776] [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: 07/07/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 11/18/2022]
Abstract
Oak wood contains aroma-active compounds that contribute significantly to the chemical structure, olfactory and gustatory qualities of alcoholic beverages and vinegars as by-products that have been either fermented and/or aged in oak barrels. The chemical composition of cooperage oak is highly variable, depending on the degree of toasting and natural seasoning. However, it is unclear whether the odor of oak varies according to different geographical regions and pedoclimatic conditions. Especially in view of the actual challenges in forestry in relation to climate change, the present study aimed at elucidating the odorous constituents of nine natural oak samples from Germany, Austria and Hungary with respect to these influencing parameters. The odor profiles of the oaks were compared, the potent odorants were determined, and selected odorants were quantified using stable isotope dilution assays (SIDA). The majority of the identified odorants in all samples were fatty acid degradation products, followed by a series of odorants with terpenoic structure and others resulting from the degradation of lignin. Several different odorants including 2-propenoic acid and cinnamaldehyde are reported here for the first time in oaks from different growth regions. Odor activity values (OAVs), calculated based on odor thresholds (OTs) in water, revealed hexanal, (E)-2-nonenal, (Z)-3-hexenal, eugenol, vanillin, and whiskey lactone as potent odorants for the oak odor. Principal component analysis of the data obtained from sensory evaluation, comparative aroma extract dilution analysis (cAEDA) and their corresponding quantified odorants showed that the highest separation rate was obtained for Hungarian oak, whereas Austrian and Bavarian oak samples were more similar. Recombination experiments by mixing the dominant odorants in their naturally occurring concentrations revealed a good agreement of the smell properties of the model mixture with the smell of the respective original sample. These findings aimat evaluating and establishing a better understanding of the distinctive smell of oak wood and demonstrated the prospects of new oak sources.
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Affiliation(s)
- Rahil Ghadiriasli
- Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Department of Chemistry and Pharmacy, Henkestraße 9, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
| | - Mohamed A A Mahmoud
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany; Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, P.O. Box 68, Hadayek Shobra, 11241 Cairo, Egypt
| | - Maria Wagenstaller
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany
| | - Jan-Willem van de Kuilen
- TUM - School of Engineering and Design, Wood Technology, Winzererstraße 45, 80797 Munich, Germany; Faculty of Civil Engineering and Geosciences, Biobased Structures and Materials, TU Delft, Stevinweg 1, 2628 CN, the Netherlands
| | - Andrea Buettner
- Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Department of Chemistry and Pharmacy, Henkestraße 9, 91054 Erlangen, Germany; Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany.
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Neurocosmetics in Skincare—The Fascinating World of Skin–Brain Connection: A Review to Explore Ingredients, Commercial Products for Skin Aging, and Cosmetic Regulation. COSMETICS 2021. [DOI: 10.3390/cosmetics8030066] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The “modern” cosmetology industry is focusing on research devoted to discovering novel neurocosmetic functional ingredients that could improve the interactions between the skin and the nervous system. Many cosmetic companies have started to formulate neurocosmetic products that exhibit their activity on the cutaneous nervous system by affecting the skin’s neuromediators through different mechanisms of action. This review aims to clarify the definition of neurocosmetics, and to describe the features of some functional ingredients and products available on the market, with a look at the regulatory aspect. The attention is devoted to neurocosmetic ingredients for combating skin stress, explaining the stress pathways, which are also correlated with skin aging. “Neuro-relaxing” anti-aging ingredients derived from plant extracts and neurocosmetic strategies to combat inflammatory responses related to skin stress are presented. Afterwards, the molecular basis of sensitive skin and the suitable neurocosmetic ingredients to improve this problem are discussed. With the aim of presenting the major application of Botox-like ingredients as the first neurocosmetics on the market, skin aging is also introduced, and its theory is presented. To confirm the efficacy of the cosmetic products on the market, the concept of cosmetic claims is discussed.
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Beltrán Sanahuja A, Valdés García A. New Trends in the Use of Volatile Compounds in Food Packaging. Polymers (Basel) 2021; 13:polym13071053. [PMID: 33801647 PMCID: PMC8038046 DOI: 10.3390/polym13071053] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/17/2021] [Accepted: 03/24/2021] [Indexed: 12/14/2022] Open
Abstract
In the last years, many of the research studies in the packaging industry have been focused on food active packaging in order to develop new materials capable of retaining the active agent in the polymeric matrix and controlling its release into food, which is not easy in many cases due to the high volatility of the chemical compounds, as well as their ease of diffusion within polymeric matrices. This review presents a complete revision of the studies that have been carried out on the incorporation of volatile compounds to food packaging applications. We provide an overview of the type of volatile compounds used in active food packaging and the most recent trends in the strategies used to incorporate them into different polymeric matrices. Moreover, a thorough discussion regarding the main factors affecting the retention capacity and controlled release of volatile compounds from active food packaging is presented.
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Affiliation(s)
- Ana Beltrán Sanahuja
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
| | - Arantzazu Valdés García
- Correspondence: (A.B.S.); (A.V.G.); Tel.: +34-965-90-96-45 (A.B.S.); +34-965-90-35-27 (A.V.G.)
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Louw S. Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020. ACTA ACUST UNITED AC 2021. [DOI: 10.1002/ansa.202000158] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Stefan Louw
- Department of Chemistry and Biochemistry University of Namibia Windhoek Namibia
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