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Carballido L, Bou-Maroun E, Weber G, Bezverkhyy I, Karbowiak T. A new sol-gel fluorescent sensor to track carbonyl compounds. Talanta 2024; 279:126569. [PMID: 39042961 DOI: 10.1016/j.talanta.2024.126569] [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: 04/19/2024] [Revised: 06/05/2024] [Accepted: 07/12/2024] [Indexed: 07/25/2024]
Abstract
Carbonyl compounds are ubiquitous quality trackers that provide information about food product degradation as well as air and water pollution levels. In addition, they are used as biomarkers for medical diagnoses. With more user-friendly sensors, their fast detection and easy quantification are highly relevant. The synthesis, characterization, and performance assessment of a new sensor based on aniline fluorescence to monitor carbonyls in real time is reported. A cost-effective synthesis using a straightforward sol-gel process led to the construction of a nontoxic silica-based material with high porosity, which can be used with almost no sample preparation. The material exhibits a rapid (< 1 min) fluorescence decrease upon interaction with carbonyl groups. The limit of detection is as low as ca. 5 × 10-4 mol·L-1 for hexanal, while fluorescence extinction occurs at much higher concentrations (5 × 10-1·mol L-1), which enables the sensor to be used with a very broad range of detection. Real-time monitoring is possible since the fluorescence loss correlates with the concentration of carbonyl moieties. The performance was validated in simulating as well as in real media, making this sensor suitable for use in a wide range of applications.
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Affiliation(s)
- Laura Carballido
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France
| | - Elias Bou-Maroun
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France
| | - Guy Weber
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Université de Bourgogne Franche-Comté, 9 avenue Alain Savary, BP 47870, 21078, Dijon, Cedex, France
| | - Igor Bezverkhyy
- Laboratoire Interdisciplinaire Carnot de Bourgogne, UMR 6303 CNRS-Université de Bourgogne Franche-Comté, 9 avenue Alain Savary, BP 47870, 21078, Dijon, Cedex, France
| | - Thomas Karbowiak
- Univ. Bourgogne Franche-Comté, Institut Agro, Univ. de Bourgogne, INRAE, UMR PAM 1517, 1 Esplanade Erasme, 21000, Dijon, France.
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2
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Liu X, Wang S, Pan M, Tian A, Chen K, Qu W, Zhou W, Zhou Y, Fan L, Zhao C, Qu L, Liu Q, Wang S, Zheng C, Zheng L, Zhong F, Xu L, Ma A. Effect of cooking methods on volatile compounds and texture properties in millet porridge. Food Chem X 2024; 23:101652. [PMID: 39113744 PMCID: PMC11304996 DOI: 10.1016/j.fochx.2024.101652] [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: 03/20/2024] [Revised: 06/09/2024] [Accepted: 07/10/2024] [Indexed: 08/10/2024] Open
Abstract
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The esters as major volatiles had a high content in electric rice cooker (IC). Multiple chemometric results indicated that volatiles from different cooking methods were distinguished respectively. Texture analysis indicated that the hardness of millet porridge prepared in IC had a more dominant decrease trend than electromagnetic oven and the electric pressure cooker before 40 min. In conclusion, different cooking methods had a more significant influence on the volatiles than cooking time, while the texture is opposite. The comprehensive sensory score reached its peak in IC-30 min. The comprehensive sensory scores of IC and EC decreased with the prolongation of cooking time. This study helps to improve the sensory attributes of millet porridge.
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Affiliation(s)
- Xinyang Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Shihao Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Meifan Pan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Ailing Tian
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Kaixuan Chen
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Wenwen Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
- Shandong Laiyang Health School, 265200, Laiyang, China
| | - Wenkai Zhou
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yarui Zhou
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lijjiao Fan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Cong Zhao
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lingyun Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Qiangwei Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Saihan Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Chuanxu Zheng
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System, College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Feng Zhong
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lirong Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
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3
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Jia S, Zheng P, Li M, Chen C, Li X, Zhang N, Ji H, Yu J, Dong C, Liang L. The effect of cold plasma treatment on the fruit quality and aroma components of winter jujubes (Ziziphus jujuba Mill. 'Dongzao'). J Food Sci 2024; 89:6350-6361. [PMID: 39261646 DOI: 10.1111/1750-3841.17329] [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: 05/23/2024] [Revised: 08/06/2024] [Accepted: 08/07/2024] [Indexed: 09/13/2024]
Abstract
Cold plasma (CP) is a novel environmental-friendly preservation technology that causes minimal damage to fruits. The flavor and quality of winter jujubes have decreased with the extended storage time. Currently, the research on the use of CP on winter jujubes (Ziziphus jujuba Mill. 'Dongzao') mainly focuses on the effect of the treatment on storage quality. There is limited research on the effect of CP treatment on the flavor of winter jujubes. This study used different CP (80 kV) treatment durations (0, 5, and 10 min) to treat winter jujubes. The appropriate treatment time was selected by observing the changes in color, respiratory intensity, soluble sugar content, total acid content, and vitamin C (VC) content of winter jujubes. Amino acid analyzer and headspace solid-phase microextraction in combination with gas chromatography coupled with mass spectrometric detection were used to analyze the effect of CP treatment on the flavor compounds of winter jujubes. The results showed that the 5-min CP treatment could significantly slow down the red coloration of winter jujube while maintaining high soluble sugar, total acid, and VC content. At the respiration peak, the respiratory intensity of the 5-min CP treatment group was 0.74 mg CO2·kg-1·h-1 lower than that of the control group (p < 0.05). CP treatment slowed down the decrease in the content of amino acids and volatile organic compounds (such as 2-methyl-4-pentenal, 2-hexenal, and 3-hexenal) in winter jujubes. This study will provide basic data for applying CP preservation technology in postharvest winter jujubes.
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Affiliation(s)
- Sitong Jia
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China
| | - Pufan Zheng
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Mo Li
- School of Agriculture and Environment, College of Sciences, Massey University, Palmerston North, New Zealand
| | - Cunkun Chen
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Xiaoxue Li
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Na Zhang
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Haipeng Ji
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Jinze Yu
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Chenghu Dong
- Institute of Agricultural Products Preservation and Processing Technology (National Engineering Technology Research Center for Preservation of Agriculture Products), Tianjin Academy of Agricultural Sciences/Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin, China
| | - Liya Liang
- College of Food Science and Biological Engineering, Tianjin Agricultural University, Tianjin, China
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4
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Yu Y, Liu H, Gong W, Chen Y, An X, Zhang H, Liang Y, Wang J. Change in volatile profiles of wheat flour during maturation. Food Res Int 2024; 194:114936. [PMID: 39232547 DOI: 10.1016/j.foodres.2024.114936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 08/06/2024] [Accepted: 08/14/2024] [Indexed: 09/06/2024]
Abstract
The volatile profiles of wheat flour during maturation were examined through headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) combined with electronic nose (E-nose) and electronic tongue (E-tongue) analyses. The wheat flour underwent maturation under three distinct conditions for predetermined durations. While GC/MS coupled with E-tongue exhibited discernment capability among wheat flour samples subjected to varying maturation conditions, E-nose analysis solely relying on principal component analysis failed to achieve discrimination. 83 volatile compounds were identified in wheat flour, with the highest abundance observed in samples matured for 50 d at 25 °C. Notably, trans-2-Nonenal, decanal, and nonanal were the main contributors to the characteristic flavor profile of wheat flour. Integration of HS-SPME-GC/MS with E-tongue indicated superior flavor development and practical viability in wheat flour matured for 50 d at 25 °C. This study furnishes a theoretical groundwork for enhancing the flavor profiles of wheat flour and its derivative products.
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Affiliation(s)
- Yingtao Yu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Liu
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Wei Gong
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yanyan Chen
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin An
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Huihui Zhang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jinshui Wang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
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5
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Feng P, Zhou X, Yu W. Study of starch molecular structure-property relations provides new insight into slowly digested rice development. Food Res Int 2024; 194:114887. [PMID: 39232521 DOI: 10.1016/j.foodres.2024.114887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 08/07/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
White rice consumption has been regarded as a potential risk factor for non-communicable diseases including obesity and type 2 diabetes. Thus, increasing attention has been paid to develop slowly digested rices with acceptable palatability. As the most abundant component of rice kernels, the fine molecular structure of starch controls not only the texture & aroma, but also the digestion properties of cooked rice. A large number of studies have been conducted to see what molecular structural features control the digestibility and palatability of cooked rice, which further could be connected to starch biosynthesis to enable rices with targeted functionalities to be chosen in non-empirical ways. Nonetheless, little progress has been made because of improper experimental designs. For example, the effects of starch fine molecular structure on cooked rice digestibility and palatability has been rarely studied within one study, resulting to various digestion results. Even for the same sample, it is hard to obtain consistent conclusions and sometimes, the results/coclusions are even controversy. In this review paper, starch fine molecular structural effects on the texture, aroma and starch digestion properties of cooked white rice were summarized followed by a detailed discussion of the relations between the fine molecular structures of amylopectin and amylose to deduce a more general conclusion of starch molecular structure-cooked rice property relations. It is expected that this review paper could provide useful information in terms of how to develop slowly digested rices with acceptable palatability.
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Affiliation(s)
- Puxu Feng
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzhou City 510632, China.
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6
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Zhao Y, Li Y, Gong Z, Liu X, Lv H, Zhao Y. Changes in Quality Characteristics and Metabolite Composition of Low-Temperature and Nitrogen-Modified Atmosphere in Indica Rice during Storage. Foods 2024; 13:2968. [PMID: 39335895 PMCID: PMC11431329 DOI: 10.3390/foods13182968] [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: 08/16/2024] [Revised: 09/12/2024] [Accepted: 09/17/2024] [Indexed: 09/30/2024] Open
Abstract
A low temperature (LT) is used to delay grain deterioration effectively. In practical applications, a nitrogen-modified atmosphere (N2) is also an effective way of preventing grain pests and delaying grain deterioration. However, there are few studies on grain quality changes using a combination treatment of an LT and N2 during storage. In this study, the storage quality, processing characteristics, and metabolites of rice under conventional storage (CS), LT (20 °C), N2 (95%), and LT+N2 treatments were analyzed for 180 days, under a controlled humidity of 65% ± 2%. The results showed that compared to the CS, LT, and N2 treatments, the LT+N2 treatment had the best effect in retarding the increase in MDA and electrical conductivity and deferring the decrease in CAT activity. In addition, the LT+N2 treatment maintained the color of the rice better and sustained a better processing quality. Non-targeted metabolomics analysis further confirmed that the LT+N2 treatment maintained the vigor of the rice and retarded its spoilage by activating the metabolisms of amino acids, carbohydrates, and flavonoids. These results suggest a favorable practice for preventing storage deterioration and increasing the processing quality for rice storage. They provided new insights into the mechanisms of rice quality changes using the combination treatment of an LT and N2.
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Affiliation(s)
- Yanan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.L.); (H.L.)
| | - Yanfei Li
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.L.); (H.L.)
| | - Zhigang Gong
- SinoGrain Tongling Direct Depot Co., Ltd., Tongling 244000, China; (Z.G.); (X.L.)
| | - Xuguang Liu
- SinoGrain Tongling Direct Depot Co., Ltd., Tongling 244000, China; (Z.G.); (X.L.)
| | - Haoxin Lv
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.L.); (H.L.)
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.L.); (H.L.)
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7
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Xiao Y, Liu S, Zeng L, Zhou C, Peng Y, Wu Y, Yin X, Peng G. Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing. Food Chem 2024; 448:139151. [PMID: 38547709 DOI: 10.1016/j.foodchem.2024.139151] [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: 12/13/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/24/2024]
Abstract
Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos. In this study, the aroma compounds of Poria cocos products processed using sweating-low-temperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC-MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos. Among 9 compounds of Poria cocos, 1-octen-3-ol, hexanal, nonanal, octanal, trans-2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.
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Affiliation(s)
- Yangbo Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Shu Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Luzhi Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Churen Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Yisi Peng
- Hunan Agricultural University, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China
| | - Yu Wu
- Hunan Agricultural University, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China
| | - Xia Yin
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Guoping Peng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China.
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Wang S, Chen K, Tian A, Pan M, Liu X, Qu L, Jin J, Lv S, Xu Y, Li Y, Yang W, Zhang X, Zheng L, Zhang Y, Yang X, Zhong F, Xu L, Ma A. Effect of cooking methods on volatile compounds and texture properties in maize porridge. Food Chem X 2024; 22:101515. [PMID: 38883914 PMCID: PMC11176657 DOI: 10.1016/j.fochx.2024.101515] [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: 02/28/2024] [Revised: 05/14/2024] [Accepted: 05/27/2024] [Indexed: 06/18/2024] Open
Abstract
To investigate the optimal processing of maize porridge, the volatile compounds and texture under different cooking methods and time have been studied. A total of 51 volatile compounds were identified in maize porridge. Notably, the major volatiles, aldehydes and esters exhibited a relatively high content in electric pressure cooker (EPC), and esters tend to significantly increase after cooking. Among aldehydes, nonanal and hexanal played a great role in flavor due to their relatively high content. Volatile compounds of maize porridge in different cooking methods could be clearly distinguished by multiple chemometrics. Furthermore, texture analysis revealed that almost all the indicators in the EPC can reach the lowest value at 60 min. To summarize, different cooking methods had a more significant influence on the volatile compounds and texture compared to time. This study helps to improve the sensory attributes of maize porridge, and thus contributes to healthier and more sustainable production.
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Affiliation(s)
- Shihao Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Kaixuan Chen
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Ailing Tian
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Meifan Pan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Xinyang Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lingyun Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Jin Jin
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Sijie Lv
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yanqiu Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yangguang Li
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Wenzhe Yang
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Xinfang Zhang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Yani Zhang
- Medical College, Qingdao University, Qingdao 266071, China
| | - Xueliang Yang
- Medical College, Qingdao University, Qingdao 266071, China
| | - Feng Zhong
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lirong Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
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9
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Gao X, Zhang M, Li J, Gu L, Chang C, Huang Z, Yang Y, Su Y. Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis. Foods 2024; 13:1963. [PMID: 38998469 PMCID: PMC11240978 DOI: 10.3390/foods13131963] [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: 05/21/2024] [Revised: 06/17/2024] [Accepted: 06/19/2024] [Indexed: 07/14/2024] Open
Abstract
In this study, the flavor characteristics and physicochemical properties of salted egg yolk (SEY) under different cooking methods (steaming/baking/microwaving) were investigated. The microwave-treated SEY exhibited the highest levels of salt content, cooking loss, lightness, and b* value, as well as the highest content of flavor amino acids. A total of 31, 27, and 29 volatile compounds were detected after steaming, baking, and microwave treatments, respectively, covering 10 chemical families. The partial least squares discriminant analysis confirmed that 21 compounds, including octanol, pyrazine, 2-pentyl-furan, and 1-octen-3-ol, were the key volatile compounds affecting the classification of SEY aroma. The electronic nose revealed a sharp distinction in the overall flavor profile of SEY with varying heat treatments. However, no dramatic differences were observed in terms of fatty acid composition. Microwave treatment was identified as presenting a promising approach for enhancing the aroma profile of SEY. These findings contribute novel insights into flavor evaluation and the development of egg products as ingredients for thermal processing.
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Affiliation(s)
- Xuejing Gao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mengya Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Junhua Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Luping Gu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Cuihua Chang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Huang
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Yanjun Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yujie Su
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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10
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Li S, Li H, Lu L, Shao G, Guo Z, He Y, Wang Y, Yang X, Chen M, Hu X. Analysis of rice characteristic volatiles and their influence on rice aroma. Curr Res Food Sci 2024; 9:100794. [PMID: 39021608 PMCID: PMC466974 DOI: 10.1016/j.crfs.2024.100794] [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: 02/22/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 07/20/2024] Open
Abstract
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.
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Affiliation(s)
- Shuimei Li
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Hongyan Li
- Guizhou Lianda Testing Technology Co., Ltd. Guiyang 550025, Guizhou, China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Gaoneng Shao
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Zhenling Guo
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yuntao He
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yong Wang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Xiaohui Yang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
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11
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Wen X, Zhang D, Morton JD, Wang S, Chai X, Li X, Yang Q, Li J, Yang W, Hou C. Contribution of mono- and co-culture of Pseudomonas paralactis, Acinetobacter MN21 and Stenotrophomonas maltophilia to the spoilage of chill-stored lamb. Food Res Int 2024; 186:114313. [PMID: 38729689 DOI: 10.1016/j.foodres.2024.114313] [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: 11/09/2023] [Revised: 03/26/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Exploring the contribution of common microorganisms to spoilage is of great significance in inhibiting spoilage in lamb. This work investigated the extent of protein degradation and profile changes of free amino acids (FAAs), free fatty acids (FFAs) and volatile organic compounds (VOCs) in lamb caused by single- and co-culture of the common aerobic spoilage bacteria, P. paralactis, Ac. MN21 and S. maltophilia. Meanwhile, some key VOCs produced by the three bacteria during lamb spoilage were also screened by orthogonal partial least square discriminant analysis and difference value in VOCs content between inoculated groups and sterile group. Lamb inoculated with P. paralactis had the higher total viable counts, pH, total volatile base nitrogen and TCA-soluble peptides than those with the other two bacteria. Some FAAs and FFAs could be uniquely degraded by P. paralactis but not Ac. MN21 and S. maltophilia, such as Arg, Glu, C15:0, C18:0 and C18:1n9t. Co-culture of the three bacteria significantly promoted the overall spoilage, including bacterial growth, proteolysis and lipolysis. Key VOCs produced by P. paralactis were 2, 3-octanedione, those by Ac. MN21 were 1-octanol, octanal, hexanoic acid, 1-pentanol and hexanoic acid methyl ester, and that by S. maltophilia were hexanoic acid. The production of extensive key-VOCs was significantly and negatively correlated with C20:0, C23:0 and C18:ln9t degradation. This study can provide a basis for inhibiting common spoilage bacteria and promoting high-quality processing of fresh lamb.
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Affiliation(s)
- Xiangyuan Wen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - James D Morton
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Su Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaoyu Chai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qingfeng Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinhuo Li
- Hebei Jinhong Halal Meat Co., Ltd, Dingzhou 073000, China
| | - Wei Yang
- Sunrise Material Co., Ltd, Jiangyin 214411, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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12
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Wimonmuang K, Lee YS. Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC-MS. Food Chem 2024; 440:138271. [PMID: 38150906 DOI: 10.1016/j.foodchem.2023.138271] [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: 10/11/2023] [Revised: 12/12/2023] [Accepted: 12/22/2023] [Indexed: 12/29/2023]
Abstract
To quantify volatiles in cooked rice, analysis methods for one-step rice cooking and volatile extraction in a single headspace vial, combined with standard addition calibration using solid-phase microextraction and GC-MS were developed and applied to 41 rice varieties with various fragrances and palatability. The newly developed methods significantly improved the qualitative and quantitative recovery of volatiles compared with conventional methods. Among 29 aroma-affecting volatiles, the highest average contents (ng/g) were observed for nonanal (39.30), octanal (13.29), and 1-octen-3-ol (13.18); the total volatile contents of aldehyde, base, and alcohol groups were 4156, 2481, and 1739 ng/g, respectively. Fifteen rice varieties contained 2-acetyl-1-pyrroline in range of 41.37-421.70 ng/g. Although there were no linear correlations among volatiles and the Toyo taste-score, multivariate PLS-DA analysis of the volatile could discriminate between low- and high-palatability rice varieties. The results indicated the accuracy and practicality of the newly developed methods for quantifying volatiles in cooked rice.
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Affiliation(s)
- Kanphassorn Wimonmuang
- Department of Medical Biotechnology, Soonchunhyang University, Asan 31538, Republic of Korea; Research and Education Group for Innovative Bio-health Industry, Soonchunhyang University, Asan 31538, Republic of Korea.
| | - Young-Sang Lee
- Department of Medical Biotechnology, Soonchunhyang University, Asan 31538, Republic of Korea.
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13
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Cui X, Ding Y, Sun C, Li X, Yuan S, Guo F, Zeng X, Fan X, Sun S. Improving the storage quality and suppressing off-flavor generation of winter jujube by precise micro-perforated MAP. FRONTIERS IN PLANT SCIENCE 2024; 15:1372638. [PMID: 38689845 PMCID: PMC11058657 DOI: 10.3389/fpls.2024.1372638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Accepted: 03/20/2024] [Indexed: 05/02/2024]
Abstract
Introduction Traditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in traditional MAP. Micro-perforated MAP is suitable for the preservation of winter jujube due to its high permeability, which can effectively remove excess CO2 and supply O2. In this study, a microporous film preservation system that can be quickly applied to winter jujube was developed, namely PMP-MAP (precise micro-perforated modified atmosphere packaging). An experiment was designed to store winter jujube in PMP-MAP at 20°C and 2°C, respectively. The quality, aroma and antioxidant capacity, etc. of winter jujube at the storage time were determined. Methods In this study, the optimal micropore area required for microporous film packaging at different temperatures is first determined. To ensure the best perforation effect, the effects of various factors on perforation efficiency were studied. The gas composition within the package was predicted using the gas prediction equation to ensure that the gas composition of the perforated package achieved the desired target. Finally, storage experiments were designed to determine the quality index of winter jujube, including firmness, total soluble solids, titratable acid, reddening, and decay incidence. In addition, sensory evaluation, aroma and antioxidant capacity were also determined. Finally, the preservation effect of PMP-MAP for winter jujube was evaluated by combining the above indicators. Results and discussion At the end of storage, PMP-MAP reduced the respiration rate of winter jujube, which contributed to the preservation of high total soluble solids and titratable acid levels, and delayed the reddening and decay rate of winter jujube. In addition, PMP-MAP maintained the antioxidant capacity and flavor of winter jujube while inhibiting the occurrence of alcoholic fermentation and off-flavors. This can be attributed to the effective gas exchange facilitated by PMP-MAP, thereby preventing anaerobic stress and quality degradation. Therefore, the PMP-MAP approach is an efficient method for the storage of winter jujube.
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Affiliation(s)
- Xinzhi Cui
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Yibing Ding
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai, Shandong, China
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai, Shandong, China
| | - Shuzhi Yuan
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Fengjun Guo
- Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, Jinan, Shandong, China
| | - Xiangquan Zeng
- Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN, United States
| | - Xinguang Fan
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
| | - Shuyang Sun
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Food Green Processing and Quality Control, Ludong University, Yantai, Shandong, China
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14
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Kang L, Luo J, Su Z, Zhou L, Xie Q, Li G. Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice. Foods 2024; 13:1148. [PMID: 38672821 PMCID: PMC11048801 DOI: 10.3390/foods13081148] [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: 03/01/2024] [Revised: 03/29/2024] [Accepted: 04/03/2024] [Indexed: 04/28/2024] Open
Abstract
This study utilized sprouted buckwheat as the main component and aimed to optimize its combination with other grains to produce reconstituted rice with enhanced taste and a reduced glycemic index (GI). The optimal blend comprised wheat flour, sprouted buckwheat flour, black rice flour, and purple potato flour in a ratio of 34.5:28.8:26.7:10.0. Based on this blend, the reconstituted rice processed through extrusion puffing exhibited a purple-black hue; meanwhile, the instant reconstituted rice, produced through further microwave puffing, displayed a reddish-brown color. both imparted a rich cereal flavor. The starch in both types of rice exhibited a V-shaped structure with lower relative crystallinity. Compared to commercial rice, the reconstituted rice and instant reconstituted rice contained higher levels of flavonoids, polyphenols, and other flavor compounds, along with 1.63-fold and 1.75-fold more proteins, respectively. The GI values of the reconstituted rice and the instant reconstituted rice were 68.86 and 69.47, respectively; thus, they are medium-GI foods that can alleviate the increase in blood glucose levels.
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Affiliation(s)
- Lingtao Kang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (L.K.); (J.L.); (Z.S.); (L.Z.)
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Jiaqian Luo
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (L.K.); (J.L.); (Z.S.); (L.Z.)
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Zhipeng Su
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (L.K.); (J.L.); (Z.S.); (L.Z.)
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Liling Zhou
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (L.K.); (J.L.); (Z.S.); (L.Z.)
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Qiutao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; (L.K.); (J.L.); (Z.S.); (L.Z.)
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
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15
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Jie Y, Shi T, Zhang Z. Controlled atmosphere storage drive proteomic change in Chinese Daohuaxiang. Food Chem X 2024; 21:101005. [PMID: 38328693 PMCID: PMC10847794 DOI: 10.1016/j.fochx.2023.101005] [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: 09/12/2023] [Revised: 10/31/2023] [Accepted: 11/10/2023] [Indexed: 02/09/2024] Open
Abstract
Although the use of a controlled atmosphere is one of the most successful storage techniques, the mechanism thereof in rice storage remains unclear. We stored aromatic rice cultivar Daohuaxiang in a package filled with 98 % N2 and 35 % CO2 for 3 months. We investigated 2-acetyl-1-pyrroline loss, enzyme activities, and proteomics changes of rice during storage. The results showed that the content of 2-acetyl-1-pyrroline was reduced by 37.40 %, 25.65 %, and 43.89 % during storage using 98 % N2, 35 % CO2 controlled atmosphere storage, and conventional storage. Controlled atmosphere storage slowed down the increase of malondialdehyde content in Daohuaxiang. The results showed that 26S proteasome regulatory particle triple-A ATPase subunit 6, superoxide dismutase, glutathione transferase, and other key proteins were upregulated during 35 % CO2 regulation. This study provided a meaningful basis for exploring the regulation strategy of aromatic rice quality and strengthening the quality control of aromatic rice industry.
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Affiliation(s)
- Yu Jie
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
| | - Tianyu Shi
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
| | - Zhongjie Zhang
- National Engineering Research Center for Grain Storage and Transportation, Academy of National Food and Strategic Reserves Administration, PR China
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16
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Colina Blanco AE, Higa Mori A, Planer-Friedrich B. Widespread occurrence of dimethylmonothioarsenate (DMMTA) in rice cakes: Effects of puffing and storage. Food Chem 2024; 436:137723. [PMID: 37862982 DOI: 10.1016/j.foodchem.2023.137723] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/29/2023] [Accepted: 10/08/2023] [Indexed: 10/22/2023]
Abstract
Thioarsenates have recently been detected in rice and rice-based products, with particularly high contents in puffed rice cakes. Here, we show that puffing rice can cause almost complete transformation of dimethylarsenate (DMA) to dimethyldithioarsenate (DMDTA) and dimethylmonothioarsenate (DMMTA). Analysis of puffed rice cakes after 3 months of non-sealed storage at room temperature showed transformation of DMDTA mainly into DMMTA. From a food safety perspective, this likely represents an increased risk because DMMTA is highly cytotoxic and misidentified as non-regulated DMA by routine acid extractions. Analysis of 80 commercial puffed rice cakes confirmed widespread occurrence of thioarsenates. The sum of non-regulated, but potentially toxic DMMTA and DMDTA reached values up to 537 µg·kg-1 and 241 µg·kg-1 for generic and infant-labeled rice cakes, respectively. Our results highlight the importance of better understanding (de)thiolation processes along the rice cake-production chain and potentially revising current thresholds set for iAs to include DMMTA and DMDTA.
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Affiliation(s)
- Andrea E Colina Blanco
- Environmental Geochemistry, Bayreuth Center for Ecology and Environmental Research (BAYCEER), University of Bayreuth, 95440 Bayreuth, Germany.
| | - Alejandra Higa Mori
- Environmental Geochemistry, Bayreuth Center for Ecology and Environmental Research (BAYCEER), University of Bayreuth, 95440 Bayreuth, Germany.
| | - Britta Planer-Friedrich
- Environmental Geochemistry, Bayreuth Center for Ecology and Environmental Research (BAYCEER), University of Bayreuth, 95440 Bayreuth, Germany.
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17
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Sirilertpanich P, Ekkaphan P, Andriyas T, Leksungnoen N, Ruengphayak S, Vanavichit A, De-Eknamkul W, Tansawat R. Metabolomics study on the main volatile components of Thai colored rice cultivars from different agricultural locations. Food Chem 2024; 434:137424. [PMID: 37734150 DOI: 10.1016/j.foodchem.2023.137424] [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: 05/16/2023] [Revised: 08/28/2023] [Accepted: 09/04/2023] [Indexed: 09/23/2023]
Abstract
This study investigated the main volatile components in ten Thai colored rice varieties cultivated in two agricultural locations of Thailand (Central and Northern region) using a static headspace GC-MS metabolomics approach. The results indicated that volatolomics could successfully differentiate between the geographical origins of the same rice variety grown in regions within the same country. The volatile profiles of the colored rice obtained from the two locations were clearly different, with three volatile compounds isolated as key aroma producers in each area. Primary volatile compounds upregulated in colored rice varieties grown in Northern Thailand included undecanoic acid, 10-methyl-methyl ester; methyl 8-methyl-nonanoate; and pyrimidine, 4-methyl. Hexadecanoic acid, methyl ester; methyl 9-cis,11-trans-octadecadienoate; and 10-octadecenoic acid methyl ester were upregulated in the rice samples grown in Central Thailand. The environmental factors that could affect colored rice aroma at the agricultural sites included temperature, downward surface shortwave radiation, and vapor pressure deficit.
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Affiliation(s)
- Pakawat Sirilertpanich
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.
| | - Paweena Ekkaphan
- Metabolomics for Life Sciences Research Unit, Chulalongkorn University, Bangkok, Thailand; Scientific and Technological Research Equipment Centre, Chulalongkorn University, Bangkok, Thailand.
| | - Tushar Andriyas
- Department of Forest Biology, Faculty of Forestry, Kasetsart University, Bang Khen Campus, Bangkok, Thailand.
| | - Nisa Leksungnoen
- Department of Forest Biology, Faculty of Forestry, Kasetsart University, Bang Khen Campus, Bangkok, Thailand.
| | - Siriphat Ruengphayak
- Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand.
| | - Apichart Vanavichit
- Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand; Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Kamphaeng Saen Campus, Nakhon Pathom, Thailand.
| | - Wanchai De-Eknamkul
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand.
| | - Rossarin Tansawat
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand; Metabolomics for Life Sciences Research Unit, Chulalongkorn University, Bangkok, Thailand.
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18
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Qu L, Zhao Y, Li Y, Lv H. Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor. Foods 2024; 13:471. [PMID: 38338606 PMCID: PMC10855601 DOI: 10.3390/foods13030471] [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: 12/29/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/12/2024] Open
Abstract
The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma of fat and mushroom, and its contents were higher at 15 °C and 20 °C. These findings could serve as a valuable reference for storing high-moisture japonica brown rice under low temperature conditions as well as for investigating the flavor characteristics of cooked brown rice derived from this variety.
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Affiliation(s)
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450000, China; (L.Q.); (Y.L.); (H.L.)
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19
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Zhang Y, He Z, Xing P, Luo H, Yan Z, Tang X. Effects of paclobutrazol seed priming on seedling quality, photosynthesis, and physiological characteristics of fragrant rice. BMC PLANT BIOLOGY 2024; 24:53. [PMID: 38229011 DOI: 10.1186/s12870-023-04683-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Accepted: 12/11/2023] [Indexed: 01/18/2024]
Abstract
BACKGROUND Paclobutrazol is widely used in the agricultural field. This study investigated the effects of seed priming with different concentrations of paclobutrazol on seedling quality, 2-acetyl-1-pyrroline (2-AP, a key aroma component of fragrant rice) biosynthesis, and related physiological and biochemical indicators in fragrant rice seedlings. RESULTS The experiment is being conducted at the College of Agriculture, South China Agricultural University. In the experiment, three concentrations of paclobutrazol (Pac 1: 20 mg·L-1; Pac 2: 40 mg·L-1; Pac 3: 80 mg·L-1) were used to initiate the treatment of fragrant rice seeds, while water treatment was used as a control (CK). The results showed that compared with CK, paclobutrazol treatment reduced plant height, increased stem diameter, and increased fresh and dry weight of aromatic rice seedlings. Moreover, paclobutrazol treatment also increased the seedlings' photosynthetic pigment content and net photosynthetic rate. CONCLUSIONS This study demonstrates that paclobutrazol primarily increases the content of proline by reducing the content of glutamate and down-regulating the expression of P5CS2, thereby promoting the conversion of proline to the aromatic substance 2-AP. Under the appropriate concentration of paclobutrazol (40 mg·L-1~80 mg·L-1), the seedling quality, stress resistance, and aroma of fragrant rice can be improved.
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Affiliation(s)
- Yingying Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, 510642, China
- Guangzhou Key Laboratory for Science and Technology of Fragrant rice, Guangzhou, 510642, China
| | - Zhenzhen He
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, 510642, China
- Guangzhou Key Laboratory for Science and Technology of Fragrant rice, Guangzhou, 510642, China
| | - Pipeng Xing
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, 510642, China
- Guangzhou Key Laboratory for Science and Technology of Fragrant rice, Guangzhou, 510642, China
| | - Haowen Luo
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, 510642, China
- Guangzhou Key Laboratory for Science and Technology of Fragrant rice, Guangzhou, 510642, China
| | - Zhuosheng Yan
- Guangzhou Golden Rice Agricultral Science and Technology Co, Ltd, Guangzhou, 510900, China
| | - Xiangru Tang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Agriculture, South China Agricultural University, Guangzhou, 510642, China.
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture and Rural Affairs, Guangzhou, 510642, China.
- Guangzhou Key Laboratory for Science and Technology of Fragrant rice, Guangzhou, 510642, China.
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20
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Zhou C, Li B, Yang W, Liu T, Yu H, Liu S, Yang Z. A Comprehensive Study on the Influence of Superheated Steam Treatment on Lipolytic Enzymes, Physicochemical Characteristics, and Volatile Composition of Lightly Milled Rice. Foods 2024; 13:240. [PMID: 38254541 PMCID: PMC10815025 DOI: 10.3390/foods13020240] [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: 12/15/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Enzyme inactivation is crucial for enhancing the shelf life of lightly milled rice (LMR), yet the impact of diverse superheated steam (SS) treatment conditions on lipolytic enzyme efficiency, physicochemical properties, and volatile profiles of LMR remains unclear. This study investigated varying SS conditions, employing temperatures of 120 °C, 140 °C, and 160 °C and exposure times of 2, 4, 6, and 8 min. The research aimed to discern the influence of these conditions on enzyme activities, physicochemical characteristics, and quality attributes of LMR. Results indicated a significant rise in the inactivation rate with increased treatment temperature or duration, achieving a notable 70% reduction in enzyme activities at 120 °C for 6 min. Prolonged exposure to higher temperatures also induced pronounced fissures on LMR surfaces. Furthermore, intensive SS treatment led to a noteworthy 5.52% reduction in the relative crystallinity of LMR starch. GC/MS analysis revealed a consequential decrease, ranging from 44.7% to 65.7%, in undesirable odor ketones post-SS treatment. These findings underscore the potential of SS treatment in enhancing the commercial attributes of LMR.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenli Yang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haoran Yu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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21
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Fayaz U, Hussain SZ, Naseer B, Mahdi SS, Mir JI, Ghosh A, Jana A, Wani NR, Jabeen A, Wani FJ, Manzoor S. Flavor profiling and gene expression studies of indigenous aromatic rice variety (Mushk Budiji) grown at different altitudes of Highland Himalayan regions. Sci Rep 2024; 14:1010. [PMID: 38200065 PMCID: PMC10781667 DOI: 10.1038/s41598-024-51467-z] [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: 11/01/2023] [Accepted: 01/05/2024] [Indexed: 01/12/2024] Open
Abstract
Mushk Budiji-an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted to investigate the effects of altitude, soil nitrogen content and climatic conditions (temperature) of the selected locations on the flavor profile of Mushk Budiji using gas chromatography-mass spectroscopy (GC-MS) and electronic nose (E-nose). E-nose being rapid and non-destructive method was used to validate the results of volatile aromatic compounds obtained using GC-MS in Mushk Budiji. Around 35 aromatic compounds were identified in Mushk Budiji rice samples. Highest volatile peak area percentage (105.41%) was recorded for Mushk Budji grown at an altitude of 5216.53 ft. Highest E-nose score (2.52) was obtained at an altitude of 6299.21 ft. Over-expression of fatty acid degradation and linoleic acid metabolism genes was observed at higher altitudes, whereas lipid biosynthesis was negatively influenced by higher altitude. Fatty acid degradation and linoleic acid metabolism is responsible for the synthesis of volatile aromatic compounds in Mushk Budiji. This study will therefore be the path finder for investigating the intricate mechanism behind the role of altitude on aroma development in Mushk Budiji rice for future studies.
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Affiliation(s)
- Ufaq Fayaz
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Bazila Naseer
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India.
| | - Syed Sheraz Mahdi
- Division of Agronomy, Faculty of Agriculture, SKUAST-Kashmir, Wadura, J&K, India
| | - Javid Iqbal Mir
- Central Institute of Temperate Horticulture, Kashmir, Rangreth, J&K, 190005, India
| | - Alokesh Ghosh
- Centre for Development of Advanced Computing (C-DAC), Kolkata, 700001, India
| | - Arun Jana
- Centre for Development of Advanced Computing (C-DAC), Kolkata, 700001, India
| | - Nazrana Rafique Wani
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Abida Jabeen
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India
| | - Fehim J Wani
- Division of Agricultural Economics & Statistics, Faculty of Agriculture, SKUAST-Kashmir, Wadura, J&K, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher-E-Kashmir University of Agriculture Sciences and Technology of Kashmir, Shalimar, 190025, India
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22
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Zain M, Ma H, Ur Rahman S, Nuruzzaman M, Chaudhary S, Azeem I, Mehmood F, Duan A, Sun C. Nanotechnology in precision agriculture: Advancing towards sustainable crop production. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 206:108244. [PMID: 38071802 DOI: 10.1016/j.plaphy.2023.108244] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 09/21/2023] [Accepted: 11/27/2023] [Indexed: 02/15/2024]
Abstract
Nanotechnology offers many potential solutions for sustainable agroecosystem, including improvement in nutrient use efficiency, efficacy of pest management, and minimizing the adverse environmental effects of agricultural production. Herein, we first highlighted the integrated application of nanotechnology and precision agriculture for sustainable productivity. Application of nanoparticle mediated material and advanced biosensors in precision agriculture is only possible by nanochips or nanosensors. Nanosensors offers the measurement of various stresses, soil quality parameters and detection of heavy metals along with the enhanced data collection, enabling precise decision-making and resource management in agricultural systems. Nanoencapsulation of conventional chemical fertilizers (known as nanofertilizers), and pesticides (known as nanopesticides) helps in sustained and slow release of chemicals to soils and results in precise dosage to plants. Further, nano-based disease detection kits are popular tools for early and speedy detection of viral diseases. Many other innovative approaches including biosynthesized nanoparticles have been evaluated and proposed at various scales, but in fact there are some barriers for practical application of nanotechnology in soil-plant system, including safety and regulatory concerns, efficient delivery at field levels, and consumer acceptance. Finally, we outlined the policy options and actions required for sustainable agricultural productivity, and proposed various research pathways that may help to overcome the upcoming challenges regarding practical implications of nanotechnology.
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Affiliation(s)
- Muhammad Zain
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Crop Cultivation and Physiology of Jiangsu Province, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Haijiao Ma
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Crop Cultivation and Physiology of Jiangsu Province, College of Agriculture, Yangzhou University, Yangzhou, 225009, China
| | - Shafeeq Ur Rahman
- Water Science and Environmental Engineering Research Center, College of Chemical and Environmental Engineering, Shenzhen University, Shenzhen, 518060, China
| | - Md Nuruzzaman
- Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh
| | - Sadaf Chaudhary
- Department of Botany, University of Agriculture Faisalabad, Faisalabad, 38000, Pakistan
| | - Imran Azeem
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation and College of Resources and Environmental Sciences, China Agricultural University, Beijing, 100193, China
| | - Faisal Mehmood
- Key Laboratory of Crop Water Use and Regulation, Farmland Irrigation Research Institute, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Xinxiang, 453003, China; Department of Land and Water Management, Faculty of Agricultural Engineering, Sindh Agriculture University, Tandojam, 70060, Pakistan
| | - Aiwang Duan
- Key Laboratory of Crop Water Use and Regulation, Farmland Irrigation Research Institute, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Xinxiang, 453003, China
| | - Chengming Sun
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Key Laboratory of Crop Cultivation and Physiology of Jiangsu Province, College of Agriculture, Yangzhou University, Yangzhou, 225009, China.
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23
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Kongdin M, Chumanee S, Sansenya S. Gamma Irradiation Promotes the Growth Rate of Thai Pigmented Rice As Well As Inducing the Accumulation of Bioactive Compounds and Carbohydrate Hydrolyzing Enzymes Inhibitors (α-Glucosidase and α-Amylase) under Salt Conditions. Prev Nutr Food Sci 2023; 28:463-470. [PMID: 38188088 PMCID: PMC10764221 DOI: 10.3746/pnf.2023.28.4.463] [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: 05/09/2023] [Accepted: 07/27/2023] [Indexed: 01/09/2024] Open
Abstract
Rice contains many bioactive compounds that perform various biological activities. Some of these compounds have been identified as α-glucosidase and α-amylase inhibitors, including guaiacol, vanillin, methyl vanillate, vanillic acid, syringic acid, and 2-pentyl furan. In this study, we assessed the growth rate, photosynthetic pigment content, phenolic content, and flavonoid content of gamma-irradiated Thai pigmented rice. Bioactive components of gamma-irradiated rice that had been subjected to salt treatment were also investigated. The findings showed that production of photosynthetic pigments, which are associated with plant growth, was induced by low gamma exposure. Phenolic and flavonoid content of rice was increased after gamma irradiation at 5 to 1,000 Gy. Both gamma irradiation and the salt conditions changed the quantity of vanillin, methyl vanillate, and vanillic acid in the rice. However, at a salt concentration of 40 mM, the salt stress had more of an effect than the gamma dosage. However, the high concentrations of methyl vanillate and vanillic acid detected in the rice under salt conditions were ameliorated by gamma irradiation. Guaiacol served as the substrate of guaiacol peroxidase for catalyzed reactive oxygen species, as evidenced by the observation that the guaiacol content of rice decreased between increased gamma dosages. A gamma dose of 40 to 1,000 Gy resulted in the production of syringic acid. Under salt stress, syringic acid buildup was also seen to be ameliorated by gamma irradiation. In comparison to salt conditions, particularly for 20 mM salt, gamma irradiation had less of an impact on the 2-pentyl furan in rice.
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Affiliation(s)
- Manatchanok Kongdin
- Division of Crop Production, Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand
| | - Saowapa Chumanee
- Division of Chemistry, Faculty of Science and Technology, Phetchabun Rajabhat University, Phetchabun 67000, Thailand
| | - Sompong Sansenya
- Department of Chemistry, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Pathum Thani 12110, Thailand
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24
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Tang Y, Xu L, Yu Z, Zhang S, Nie E, Wang H, Yang Z. Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage. Food Chem X 2023; 20:100904. [PMID: 37817988 PMCID: PMC10560779 DOI: 10.1016/j.fochx.2023.100904] [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: 07/19/2023] [Revised: 09/16/2023] [Accepted: 09/26/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat and barley during long-term storage. Results showed that the initial free fatty acid content in oat was higher than that in barley. This may mean that lipid hydrolysis started under the function of lipase when oat and barley were milled into flours. Both storage and EBI factors influenced lipid-degrading enzyme activity and promoted lipid oxidation in oat and barley. However, it seemed that storage had higher impacts because the DPPH scavenging activity decreased greatly, and the contents of both malondialdehyde and volatile lipid oxidation products increased in all samples. Thus, the antioxidant capacity and level of lipid oxidation after EBI treatment should be considered when producing oat and barley foods. Overall, this study shows the high potential of EBI for use as a non-thermal technique in stabilising the storage quality of oat and barley.
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Affiliation(s)
- Yue Tang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lei Xu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhiyang Yu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Sufen Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Enguang Nie
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Haiyan Wang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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25
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Chen J, Liu Y, Yang M, Shi X, Mei Y, Li J, Yang C, Pu S, Wen J. Analysis of the Differences in Volatile Organic Compounds in Different Rice Varieties Based on GC-IMS Technology Combined with Multivariate Statistical Modelling. Molecules 2023; 28:7566. [PMID: 38005287 PMCID: PMC10673298 DOI: 10.3390/molecules28227566] [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: 09/22/2023] [Revised: 10/20/2023] [Accepted: 10/27/2023] [Indexed: 11/26/2023] Open
Abstract
In order to investigate the flavour characteristics of aromatic, glutinous, and nonaromatic rice, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyse the differences in volatile organic compounds (VOCs) amongst different rice varieties. The results showed that 103 signal peaks were detected in these rice varieties, and 91 volatile flavour substances were identified. Amongst them, 28 aldehydes (28.89~31.17%), 24 alcohols (34.85~40.52%), 14 ketones (12.26~14.74%), 12 esters (2.30~4.15%), 5 acids (7.80~10.85%), 3 furans (0.30~0.68%), 3 terpenes (0.34~0.64%), and 2 species of ethers (0.80~1.78%) were detected. SIMCA14.1 was used to perform principal component analysis (PCA) and orthogonal partial least squares discriminant analysis, and some potential character markers (VIP > 1) were further screened out of the 91 flavour substances identified based on the variable important projections, including ethanol, 1-hexanol, hexanal, heptanal, nonanal, (E)-2-heptenal, octanal, trans-2-octenal, pentanal, acetone, 6-methyl-5-hepten-2-one, ethyl acetate, propyl acetate, acetic acid, and dimethyl sulphide. Based on the established fingerprint information, combined with principal component analysis and orthogonal partial least squares discriminant analysis, different rice varieties were also effectively classified, and the results of this study provide data references for the improvement in aromatic rice varieties.
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Affiliation(s)
- Jin Chen
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Ying Liu
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Mi Yang
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Xinmin Shi
- Lincang Seed Management Station, Lincang 677000, China
| | - Yuqin Mei
- Lincang Seed Management Station, Lincang 677000, China
| | - Juan Li
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Chunqi Yang
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Shihuang Pu
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
| | - Jiancheng Wen
- Rice Research Institute, Yunnan Agricultural University, Kunming 650201, China; (J.C.); (Y.L.)
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26
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Lee JC, Yang KM, Wu CS, Chu LP, Jiang WM, Chen HC. Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage. Life (Basel) 2023; 13:2063. [PMID: 37895444 PMCID: PMC10608429 DOI: 10.3390/life13102063] [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: 08/23/2023] [Revised: 10/07/2023] [Accepted: 10/14/2023] [Indexed: 10/29/2023] Open
Abstract
Rice (Oryza sativa L.) is an important food crop in Taiwan, among which fragrant rice is highly regarded for its special aroma when cooked. During the storage of fragrant rice, the aroma components will change, which will affect the aroma quality of fragrant rice. Therefore, headspace solid-phase microextraction (HS-SPME) was used in this study, combined with gas chromatography and gas chromatography-mass spectrometry, to analyze the difference in the aroma components of Taikeng No. 4 (TK4), Tainung No. 71 (TN71), Kaohsiung No. 147 (KH147), and Taichung No. 194 (TC194) fragrant rice. A total of 28 aroma components were identified in the four varieties of fragrant rice, and the main components were all Nonanal. Among them, TK4 contains a very high content of hydrocarbons, including Tridecane and Dodecane; TN71, KH147, and TC194 contain mainly aldehydes such as Nonanal and Hexanal. During different storage times, the contents of alcohols, monoterpenes, aromatic aldehydes, and furans increased with storage time, while the content of aliphatic aldehydes decreased with storage time. After storage, the fragrant rice samples showed a tendency for the total volatile component content to decrease, with the most pronounced reduction observed in Nonanal content.
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Affiliation(s)
- Jui-Chia Lee
- Hualien District Agricultural Research and Extension Station, Ministry of Agriculture, Hualien 973, Taiwan;
| | - Kai-Min Yang
- Department of Food Science, National Quemoy University, Kinmen 892, Taiwan;
| | - Chin-Sheng Wu
- Department of Pharmacy, China Medical University Hospital, Taichung 404, Taiwan;
| | - Lee-Ping Chu
- Department of Orthopedics, China Medical University Hospital, Taichung 404, Taiwan;
| | - Wei-Miao Jiang
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
| | - Hsin-Chun Chen
- Department of Cosmeceutics, China Medical University, Taichung 406, Taiwan
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27
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Deng G, Li J, Liu H, Wang Y. Volatile compounds and aroma characteristics of mushrooms: a review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37788142 DOI: 10.1080/10408398.2023.2261133] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
Mushrooms are popular due to their rich medicinal and nutritional value. Of the many characteristics of mushrooms, aroma has received extensive attention and research as a key determinant of consumer preference. This paper reviews the production, role and contribution of common volatile compounds (VCs) in wild and cultivated mushrooms, and explores the methods used to characterize them and the factors influencing aroma. To date, more than 347 common VCs have been identified in mushrooms, such as aldehydes, ketones, alcohols and sulfur-containing compounds. Extraction and identification of VCs is a critical step and combining multiple analytical methods is an effective strategy in mushroom aroma studies. In addition, the VCs and the aroma of mushrooms are affected by a variety of factors such as genetics, growing conditions, and processing methods. However, the mechanism of influence is unknown. Further studies on the production mechanisms of VCs, their contribution to aroma, and the factors influencing their formation need to be determined in order to fully elucidate aroma and flavor of mushrooms.
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Affiliation(s)
- Guangmei Deng
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jieqing Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming, China
| | - Honggao Liu
- Yunnan Key Laboratory of Gastrodia and Fungi Symbiotic Biology, Zhaotong University, Zhaotong, Yunnan, China
| | - Yuanzhong Wang
- Medicinal Plants Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
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28
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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Review of technology advances to assess rice quality traits and consumer perception. Food Res Int 2023; 172:113105. [PMID: 37689840 DOI: 10.1016/j.foodres.2023.113105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Department of Agrotechnology, Faculty of Mechanical Engineering and Technology, Universiti Malaysia Perlis, 02600 Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México 64849, Mexico.
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29
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Zhou Y, Gao S, Wei J, Chen X, Zhu S, Zhou X. Systematical construction of rice flavor types based on HS-SPME-GC-MS and sensory evaluation. Food Chem 2023; 413:135604. [PMID: 36773362 DOI: 10.1016/j.foodchem.2023.135604] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 01/18/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
Rice is one of the main staple foods of Chinese people and its quality requirements are also improving. Aroma is one of the evaluation factors of rice quality, rice with better aroma quality is often more accepted by consumers. A universal aroma descriptive lexicon was established and four flavor types were formed based on samples from 9 representative rice cultivation regions. The key variables affecting the sensory quality of Chinese rice flavor were screened. It was found that the hexanal and nonanal with the highest content had no effect on the flavor properties, which suggests that volatile organic compounds (VOCs) content is not necessarily related to the influence of flavor properties. According to the aroma analysis of different rice flavor types, it can provide guidance for other flavor research.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shijie Gao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jianan Wei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiangyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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30
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Lu L, Hu Z, Fang C, Hu X. Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types. Foods 2023; 12:foods12112185. [PMID: 37297429 DOI: 10.3390/foods12112185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/23/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice. It was found that there were 28 identical volatile compounds between Chinese and Thai fragrant rice. The key compounds of different flavor types of fragrant rice were obtained by comparing the common volatile compounds. The key compounds of the popcorn flavor were 2-butyl-2-octenal, 4-methylbenzaldehyde, ethyl 4-(ethyloxy)-2-oxobut-3-enoate and methoxy-phenyl-oxime. The key compounds of the corn flavor were 2,2',5,5'-tetramethyl-1,1'-biphenyl, 1-hexadecanol, 5-ethylcyclopent-1-enecarboxaldehyde and cis-muurola-4(14), 5-diene. By using a combination of GC-MS and GC-O, the flavor spectrogram of fragrant rice was constructed, and the characteristic flavor compounds of each flavor type were identified. It was found that the characteristic flavor compounds of the popcorn flavor were 2-butyl-2-octenal, 2-pentadecanone, 2-acetyl-1-pyrroline, 4-methylbenzaldehyde, 6,10,14-trimethyl-2-pentadecanone, phenol and methoxy-phenyl-oxime. The characteristic flavor compounds of the corn flavor were 1-octen-3-ol, 2-acetyl-1-pyrroline, 3-methylbutyl 2-ethylhexanoate, methylcarbamate, phenol, nonanal and cis-muurola-4(14), 5-diene. The characteristic flavor compounds of the lotus root flavor were 2-acetyl-1-pyrroline, 10-undecenal, 1-nonanol, 1-undecanol, phytol and 6,10,14-trimethyl-2-pentadecanone. The resistant starch content of lotus root flavor rice was relatively high (0.8%). The correlation between flavor volatiles and functional components was analyzed. It was found that the fat acidity of fragrant rice was highly correlated (R = 0.86) with the characteristic flavor compounds, such as 1-octen-3-ol, 2-butyl-2-octenal and 3-methylbutyl-2-ethylhexanoate. The characteristic flavor compounds had an interactive contribution to the production of the different flavor types of fragrant rice.
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Affiliation(s)
- Lin Lu
- China National Rice Research Institute, Hangzhou 310006, China
| | - Zhanqiang Hu
- China National Rice Research Institute, Hangzhou 310006, China
| | - Changyun Fang
- China National Rice Research Institute, Hangzhou 310006, China
| | - Xianqiao Hu
- China National Rice Research Institute, Hangzhou 310006, China
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Hu S, Ren H, Song Y, Liu F, Qian L, Zuo F, Meng L. Analysis of volatile compounds by GCMS reveals their rice cultivars. Sci Rep 2023; 13:7973. [PMID: 37198224 DOI: 10.1038/s41598-023-34797-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 05/08/2023] [Indexed: 05/19/2023] Open
Abstract
Due to the similarity in the grain and difference in the market value among many rice varieties, deliberate mislabeling and adulteration has become a serious problem. To check the authenticity, we aimed to discriminate rice varieties based on their volatile organic compounds (VOCs) composition by headspace solid phase microextraction (HS-SPME) coupled with gas chromatography mass spectrometry (GC-MS). The VOC profiles of Wuyoudao 4 from nine sites in Wuchang were compared to 11 rice cultivar from other regions. Multivariate analysis and unsupervised clustering showed an unambiguous distinction between Wuchang rice and non-Wuchang rice. Partial least squares discriminant analysis (PLS-DA) demonstrated a goodness of fit of 0.90 and a goodness of prediction of 0.85. The discriminating ability of volatile compounds is also supported by Random forest analysis. Our data revealed eight biomarkers including 2-acetyl-1-pyrroline (2-AP) that can be used for variation identification. Taken together, the current method can readily distinguish Wuchang rice from other varieties which it holds great potential in checking the authenticity of rice.
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Affiliation(s)
- Shengying Hu
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
- Shandong Yanggu Huetai Chemical Co., Ltd., Shandong, 252300, China
| | - Hongbo Ren
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Yong Song
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China
| | - Feng Liu
- Quality and Safety Institute of Agricultural Products, Heilongjiang Academy of Agricultural Sciences, Harbin, 150086, China
| | - Lili Qian
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Feng Zuo
- College of Food Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, 163319, China
| | - Li Meng
- Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, Harbin, 150500, China.
- Key Laboratory of Molecular Biology of Heilongjiang Province, College of Life Science, Heilongjiang University, Harbin, 150080, China.
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32
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Hu X, Fang C, Lu L, Hu Z, Zhang W, Chen M. Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking. Foods 2023; 12:1700. [PMID: 37107495 PMCID: PMC10137653 DOI: 10.3390/foods12081700] [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: 03/21/2023] [Revised: 04/16/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.
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Affiliation(s)
| | | | | | | | | | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; (X.H.)
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Zhang D, Huang S, Wang Q, Shang B, Liu J, Xing X, Hong Y, Liu H, Duan X, Sun H. Lipidomics and volatilomics reveal the changes in lipids and their volatile oxidative degradation products of brown rice during accelerated aging. Food Chem 2023; 421:136157. [PMID: 37099952 DOI: 10.1016/j.foodchem.2023.136157] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 04/10/2023] [Accepted: 04/11/2023] [Indexed: 04/28/2023]
Abstract
Brown rice exhibits higher nutritional value and attracts more and more attentions; however, lipid alteration in brown rice during aging is poorly understood. In this study, lipidomics and volatilomics were employed to investigate free fatty acids, triglycerides, and volatile oxidative degradation products of lipids in brown rice during accelerated aging for 70 days. The results showed that the total free fatty acids in brown rice increased significantly (2.90-4.14 times) while triglycerides decreased remarkably at the initial stage of aging. Monounsaturated and polyunsaturated aldehydes, ketones, and acids increased obviously in brown rice during accelerated aging for 70 days. The screening of significantly different compounds indicated that the enzymatic hydrolysis of triglycerides (EHT) and enzymatic oxidation of lipids (EOL) were the main biochemical behaviors at the initial stage of aging (0-28 day) while automatic oxidation of lipids (AOL) was the primary chemical reaction for 28-70 days aging.
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Affiliation(s)
- Dong Zhang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Shanshan Huang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Qian Wang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Bo Shang
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoting Xing
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yu Hong
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Hui Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Hui Sun
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
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34
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Zhang C, Yun P, Xia J, Zhou K, Wang L, Zhang J, Zhao B, Yin D, Fu Z, Wang Y, Ma T, Li Z, Wu D. CRISPR/Cas9-mediated editing of Wx and BADH2 genes created glutinous and aromatic two-line hybrid rice. MOLECULAR BREEDING : NEW STRATEGIES IN PLANT IMPROVEMENT 2023; 43:24. [PMID: 37313522 PMCID: PMC10248662 DOI: 10.1007/s11032-023-01368-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Accepted: 03/02/2023] [Indexed: 06/15/2023]
Abstract
Amylose content (AC) is one of the physicochemical indexes of rice quality, which is largely determined by the Waxy (Wx) gene. Fragrance in rice is favored because it adds good flavor and a faint scent. Loss of function of the BADH2 (FGR) gene promotes the biosynthesis of 2-acetyl-1-pyrroline (2AP), which is the main compound responsible for aroma in rice. Here, we used a CRISPR/Cas9 system to simultaneously knock out Wx and FGR genes in 1892S and M858, which are the parents of an indica two-line hybrid rice, Huiliangyou 858 (HLY858). Four T-DNA-free homozygous mutants (1892Swxfgr-1, 1892Swxfgr-2, M858wxfgr-1, and M858wxfgr-2) were obtained. The 1892Swxfgr and M858wxfgr were crossed to generate double mutant hybrid lines HLY858wxfgr-1 and HLY858wxfgr-2. Size-exclusion chromatography (SEC) data indicated that true AC of the wx mutant starches ranged from 0.22 to 1.63%, much lower than those of the wild types (12.93 to 13.76%). However, the gelatinization temperature (GT) of the wx mutants in backgrounds of 1892S, M858, and HLY858 were still high, and showed no significant differences with the wild type controls. The aroma compounds 2AP content in grains of HLY858wxfgr-1 and HLY858wxfgr-2 were 153.0 μg/kg and 151.0 μg/kg, respectively. In contrast, 2AP was not detected in grains of HLY858. There were no significant differences in major agronomic traits between the mutants and HLY858. This study provides guidelines for cultivation of ideal glutinous and aromatic hybrid rice by gene editing.
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Affiliation(s)
- Caijuan Zhang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Peng Yun
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Jiafa Xia
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Kunneng Zhou
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Lili Wang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Jingwen Zhang
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Bo Zhao
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Daokun Yin
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Zhe Fu
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
| | - Yuanlei Wang
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Tingchen Ma
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Zefu Li
- Rice Research Institute/Key Laboratory of Rice Genetics and Breeding of Anhui Province, Anhui Academy of Agricultural Sciences, Hefei, 230031 China
| | - Dexiang Wu
- College of Agronomy, Anhui Agricultural University, Hefei, 230036 China
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Imran M, Shafiq S, Ashraf U, Qi J, Mo Z, Tang X. Biosynthesis of 2-Acetyl-1-pyrroline in Fragrant Rice: Recent Insights into Agro-management, Environmental Factors, and Functional Genomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4201-4215. [PMID: 36880506 DOI: 10.1021/acs.jafc.2c07934] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Rice is a staple food for more than half of the world's population, and rice fragrance is a key quality attribute which is highly desired by consumers and attracts premium prices in the international market. There are around 200 volatile compounds involved in rice fragrance, but 2-acetyl-1-pyrroline (2-AP) has been considered a master regulator of aroma in fragrant rice. Consequently, efforts were made to increase the 2-AP contents in the grain by managing agronomical practices or by using modern functional genomic tools, which successfully converted nonfragrant cultivars to fragrant rice. Furthermore, environmental factors were also reported to influence the 2-AP contents. However, a comprehensive analysis of 2-AP biosynthesis in response to agro-management practices, environmental factors, and the application of functional genomic tools for fragrant rice production was missing. In this Review, we summarize how micro/macronutrients, cultivation practices, amino acid precursors, growth regulators, and environmental factors, such as drought, salinity, light, and temperature, influence the 2-AP biosynthesis to modulate the aroma of fragrant rice. Furthermore, we also summarized the successful conversion of nonfragrant rice cultivars to fragrant rice using modern gene editing tools, such as RNAi, TALENS, and CRISPR-Cas9. Finally, we discussed and highlighted the future perspective and challenges related to the aroma of fragrant rice.
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Affiliation(s)
- Muhammad Imran
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, P. R. China
- Yingdong College of Biology and Agriculture, Shaoguan University, Shaoguan 512005, P. R. China
| | - Sarfraz Shafiq
- Department of Anatomy and Cell Biology, University of Western Ontario, 1151 Richmond St., London, ON N6A5B8, Canada
| | - Umair Ashraf
- Department of Botany, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
| | - Jianying Qi
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, P. R. China
| | - Zhaowen Mo
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, P. R. China
| | - Xiangru Tang
- Department of Crop Science and Technology, College of Agriculture, South China Agricultural University, Guangzhou 510642, P. R. China
- Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, P. R. China
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36
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Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake. Food Chem 2023; 404:134709. [DOI: 10.1016/j.foodchem.2022.134709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Revised: 10/17/2022] [Accepted: 10/18/2022] [Indexed: 11/22/2022]
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37
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Tansawat R, Jindawatt S, Ekkaphan P, Ruengphayak S, Vanavichit A, Suttipanta N, Vimolmangkang S, De-Eknamkul W. Metabolomics approach to identify key volatile aromas in Thai colored rice cultivars. FRONTIERS IN PLANT SCIENCE 2023; 14:973217. [PMID: 36925754 PMCID: PMC10011493 DOI: 10.3389/fpls.2023.973217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
In addition to white jasmine rice, Thailand has many native-colored rice varieties with numerous health benefits and the potential to become a global economic crop. However, the chemical characteristics of aromatic substances in native-colored rice are still mostly unknown. This study aimed to identify the key volatile aroma compounds and the biosynthetic pathways possibly involved in their formation in Thai native-colored rice varieties, and thus leading to the search for potential genetic markers for breeding colored rice with better aromatic properties. Twenty-three rice varieties in four categories: aromatic white, aromatic black, non-aromatic black, and non-aromatic red, were investigated (n=10 per variety). Seed husks were removed before the analysis of rice volatile aromas by static headspace gas chromatography-mass spectrometry. Untargeted metabolomics approach was used to discover the key volatile compounds in colored rice. Forty-eight compounds were detected. Thirty-eight of the 48 compounds significantly differed among groups at p<0.05, 28 of which at p<0.0001, with the non-aromatic black and red rice containing much lower content of most volatile constituents than the aromatic black and white rice. Focusing on the aromatic black rice, the samples appeared to contain high level of both compound groups of aldehydes (3-methylbutanal, 2-methylbutanal, 2-methylpropanal, pentanal, hexanal) and alcohols (butane-2,3-diol, pentan-1-ol, hexan-1-ol). Biosynthetically, these distinctive black-rice volatile compounds were proposed to be formed from the metabolic degradation of branched-chain amino acids (L-leucine, L-isoleucine and L-valine) and polyunsaturated fatty acids (linoleic acid and α-linolenic acid), involving the branched-chain aminotransferases and keto-acid decarboxylases and the 9-lipoxygonases and 13-lipoxygeases, respectively. The proposed degradative pathways of amino acids and fatty acids were well agreed with the profiles key volatile compounds detected in the Thai native-colored rice varieties.
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Affiliation(s)
- Rossarin Tansawat
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Supawat Jindawatt
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Paweena Ekkaphan
- Scientific and Technological Research Equipment Center, Chulalongkorn University, Bangkok, Thailand
| | - Siriphat Ruengphayak
- Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom, Thailand
| | - Apichart Vanavichit
- Rice Science Center & Rice Gene Discovery Unit, Kasetsart University, Nakhon Pathom, Thailand
- Department of Agronomy, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand
| | - Nitima Suttipanta
- Faculty of Pharmaceutical Sciences, Ubon Ratchathani University, Ubon Ratchathani, Thailand
| | - Sornkanok Vimolmangkang
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
| | - Wanchai De-Eknamkul
- Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand
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38
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Characterization of the volatile compounds in white radishes under different organic fertilizer treatments by
HS‐GC‐IMS
with
PCA. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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39
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The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball. Foods 2023; 12:foods12020280. [PMID: 36673371 PMCID: PMC9858382 DOI: 10.3390/foods12020280] [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: 12/09/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/11/2023] Open
Abstract
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in this study. The results showed that the damaged starch content increased significantly with the particle size of dry-milled flour, which decreased from 160 to 30 μm. The reduction in particle size increased the pasting viscosity of waxy rice flour, which further improved the stretch ability of dough and increased the viscoelasticity of the rice ball. The increase in damaged starch content directly led to a significant increase in the solubility of dry-milled flour, thereby increasing the freeze cracking rate of the rice ball and reducing its transparency, resulting in a decline in quality. In comparison with wet-milled waxy rice balls, dry-milled waxy rice balls made from rice flour in the range of 40 μm to 60 μm particle size had a similar texture and taste to that of wet-milled ones, moderate freeze cracking rate and better storage stability, as well as a stronger aroma of waxy rice that the consumer favored. GC-MS analysis showed that the content of key aroma compounds, such as grassy and fruity, noted nonanal in dry-milled flour, was 15-30% higher than that in the wet-milled depending on the difference of waxy rice variety. In conclusion, dry-milled waxy rice flour with a particle size in the range of 40 μm to 60 μm could be a candidate to replace wet-milled flour in the preparation of a waxy rice ball.
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40
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Ruan S, Qi J, Wu F, Lai R, Tang X. Response of yield, grain quality, and volatile organic compounds of aromatic rice to vermicompost application. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2022.103620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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41
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Asimi S, Xin R, Min Z, Sixuan L, Lv Q, Lingqi M. Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristics. J Food Sci 2023; 88:133-146. [PMID: 36527317 DOI: 10.1111/1750-3841.16396] [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: 04/26/2022] [Revised: 10/01/2022] [Accepted: 11/01/2022] [Indexed: 12/23/2022]
Abstract
Rice's yield, cooking, and sensory quality are primary considerations in selecting new breeding rice varieties, which are determined by the rice eating quality such as processing and flavor characteristics. Thus, in this study, to advance the breed of new superior japonica rice varieties, the differences in the rice quality, processing characteristics, and flavor characteristics between 12 newly-bred varieties (H2-36, H2-42, H2-53, H2-59, H2-63, H2-73, H2-74, H2-79, H2-81, H2-82, H2-89, and H2-91) and 1 commercial variety (Kenyu38) were analyzed. The results indicated that H2-42 has a reasonable length-to-width ratio (1.51), high rice yield, good color, reasonable amylose, protein content, excellent water existence index, accessible storage, and the highest taste value. Electronic nose results showed significant differences in aldehydes, ketones, and alcohols among 13 rice varieties. Aroma analysis results showed that H2-42 had the highest n-hexanal (14.63 µg/kg), (E,E)-2,4-nonadienal (37.24 µg/kg), nonanal (19.93 µg/kg), and decanal (4.81 µg/kg); those were important aroma components in cooked rice. The Pearson correlation analysis showed that hardness, springiness, cohesiveness, trough viscosity, peak time, and pasting temperature were the crucial factors that affected rice quality. According to partial least squares regression analysis, total color change, final viscosity, setback, (E)-2-heptenal, and 2-methyl-undecanol were the most important factors that distinguished the rice quality. In conclusion, H2-42 rice was better apparent quality, processing characteristics, and aroma compounds. Therefore, H2-42 has the potential for identification and promotion. PRACTICAL APPLICATION: The results from this study will provide data support for the cultivation, application, and quality improvement of high-quality rice varieties. In addition, it gives new ideas and methods for studying rice eating quality.
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Affiliation(s)
- Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Ren Xin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Zhang Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Li Sixuan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Qixin Lv
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China.,Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Meng Lingqi
- Binhai Agricultural Research Institute, Hebei Academy of Agricultural and Forestry Sciences, Tangshan, Hebei, China
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42
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Change in volatiles, soluble sugars and fatty acids of glutinous rice, japonica rice and indica rice during storage. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114416] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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43
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WANG ZY, DOU BX, MA CM, ZHANG YL, LIU Y, ZHANG N. Evaluation of volatile flavor compounds in rice with different degrees of roasting based on GC-IMS and PCA analysis. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.100222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
| | | | | | | | - Ying LIU
- Harbin University of Commerce, China
| | - Na ZHANG
- Harbin University of Commerce, China
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CHEN T, ZHOU C, LI H, CHEN B, WANG Y, CHENG Q, MENG L. Prediction of fatty acids in rice storage based on odor characteristics by gas chromatography-ion mobility spectrometry. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tong CHEN
- Guangxi University of Science and Technology, China
| | | | - Haiyu LI
- Guangxi University of Science and Technology, China
| | | | | | | | - Luli MENG
- Guangxi University of Science and Technology, China
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Fan H, Liu H, Li W, Su W, Wang D, Zhang S, Liu T, Zhang Y. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Derivatization Strategies in Flavor Analysis: An Overview over the Wine and Beer Scenario. CHEMISTRY 2022. [DOI: 10.3390/chemistry4040109] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Wine and beer are the most appreciated and consumed beverages in the world. This success is mainly due to their characteristic taste, smell, and aroma, which can delight consumer’s palates. These olfactory characteristics are produced from specific classes of volatile compounds called “volatile odor-active compounds” linked to different factors such as age and production. Given the vast market of drinking beverages, the characterization of these odor compounds is increasingly important. However, the chemical complexity of these beverages has led the scientific community to develop several analytical techniques for extracting and quantifying these molecules. Even though the recent “green-oriented” trend is directed towards direct preparation-free procedures, for some class of analytes a conventional step like derivatization is unavoidable. This review is a snapshot of the most used derivatization strategies developed in the last 15 years for VOAs’ determination in wine and beer, the most consumed fermented beverages worldwide and among the most complex ones. A comprehensive overview is provided for every method, whereas pros and cons are critically analyzed and discussed. Emphasis was given to miniaturized methods which are more consistent with the principles of “green analytical chemistry”.
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Tian X, Wu F, Zhou G, Guo J, Liu X, Zhang T. Potential volatile markers of brown rice infested by the rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae). Food Chem X 2022; 17:100540. [PMID: 36845491 PMCID: PMC9943867 DOI: 10.1016/j.fochx.2022.100540] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
The rice weevil, Sitophilus oryzae (L.) (Coleoptera: Curculionidae) could cause significant grain loss by feeding internally on seeds. In this study, we tried to analyze the volatile compounds in non-infested and S. oryzae-infested brown rice during different storage periods to identify potential markers in S. oryzae-infested brown rice and facilitate pest monitoring during brown rice storage. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to identify the volatile compounds. On the basis of GC-MS and GC-IMS data, a reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered using partial least squares-discriminant analysis (PLS-DA). 1-Octen-3-ol, 1-hexanol and 3-octanone were co-selected as potential markers because their variable importance in projection (VIP) was greater than 1 in both models. The current study's findings lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
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Affiliation(s)
- Xuemei Tian
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Fenghua Wu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Guoxin Zhou
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Jian Guo
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Xingquan Liu
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Corresponding authors at: No.11 Bai wan zhuang Street, Xicheng District, Beijing China (T. Zhang). No.666 Wu Su Street, Linan District, Hangzhou, Zhejiang Province, China (X. Liu).
| | - Tao Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China,Academy of National Food and Strategic Reserves Administration, Beijing 100037, China,Corresponding authors at: No.11 Bai wan zhuang Street, Xicheng District, Beijing China (T. Zhang). No.666 Wu Su Street, Linan District, Hangzhou, Zhejiang Province, China (X. Liu).
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Wei S, Wang N, Huang X, Xu G, Xu X, Xu D, Jin Y, Yang N, Wu F. Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Linear discriminant analysis of grain quality traits in rice (Oryza sativa L.) using the digital imaging technique. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Mutual Relations between Texture and Aroma of Cooked Rice-A Pilot Study. Foods 2022; 11:foods11223738. [PMID: 36429329 PMCID: PMC9689002 DOI: 10.3390/foods11223738] [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: 08/24/2022] [Revised: 11/08/2022] [Accepted: 11/15/2022] [Indexed: 11/23/2022] Open
Abstract
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.
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