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Luo J, Liang L, Zhang J, Bi Y, Yang R, Sun B, Zhang Y. Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes. Food Chem 2024; 460:140637. [PMID: 39111139 DOI: 10.1016/j.foodchem.2024.140637] [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: 05/06/2024] [Revised: 07/06/2024] [Accepted: 07/23/2024] [Indexed: 09/05/2024]
Abstract
This study aimed to explore the potential of a fermentation technology to reduce off-flavour perception and its underlying mechanisms. Results revealed that yeast fermentation (YF) significantly ameliorated the off-flavour of pig liver (p < 0.05). Specifically, YF pre-treatment decreased the relative abundance of α-helix and fluorescence intensity while increasing the surface hydrophobicity and SS level and loosening the microstructure of myofibrillar proteins (MPs) in pig liver. Additionally, the appropriate fermentation treatments enhanced the MP-aldehyde binding capacity by 0.25-1.30 times, demonstrating that YF-induced conformational modifications in pig liver proteins made them more prone to interacting with characteristic aldehydes. Moreover, molecular docking results confirmed that hydrophobic interactions are the primary drivers of MP-aldehyde binding. These findings suggest that YF technology holds immense promise for modulating off-flavour perception in liver products by altering protein conformation.
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Affiliation(s)
- Jin Luo
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Li Liang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Jingcheng Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Yongzhao Bi
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China
| | - Rui Yang
- State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, 100048, China.
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Han C, Zheng Y, Huang S, Xu L, Zhou C, Sun Y, Wu Z, Wang Z, Pan D, Cao J, Xia Q. Exploring the binding mechanisms of thermally and ultrasonically induced molten globule-like β-lactoglobulin with heptanal as revealed by multi-spectroscopic techniques and molecular simulation. Int J Biol Macromol 2024; 263:130300. [PMID: 38395276 DOI: 10.1016/j.ijbiomac.2024.130300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 02/17/2024] [Accepted: 02/17/2024] [Indexed: 02/25/2024]
Abstract
This work employed the model protein β-lactoglobulin (BLG) to investigate the contribution of microstructural changes to regulating the interaction patterns between protein and flavor compounds through employing computer simulation and multi-spectroscopic techniques. The formation of molten globule (MG) state-like protein during the conformational evolution of BLG, in response to ultrasonic (UC) and heat (HT) treatments, was revealed through multi-spectroscopic characterization. Differential MG structures were distinguished by variations in surface hydrophobicity and the microenvironment of tryptophan residues. Fluorescence quenching measurements indicated that the formation of MG enhanced the binding affinity of heptanal to protein. LC-MS/MS and NMR revealed the covalent bonding between heptanal and BLG formed by Michael addition and Schiff-base reactions, and MG-like BLG exhibited fewer chemical shift residues. Molecular docking and molecular dynamics simulation confirmed the synergistic involvement of hydrophobic interactions and hydrogen bonds in shaping BLG-heptanal complexes thus promoting the stability of BLG structures. These findings indicated that the production of BLG-heptanal complexes was driven synergistically by non-covalent and covalent bonds, and their interaction processes were influenced by processes-induced formation of MG potentially tuning the release and retention behaviors of flavor compounds.
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Affiliation(s)
- Chuanhu Han
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Siqiang Huang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Le Xu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Changyu Zhou
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhen Wu
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Zhaoshan Wang
- Shandong Zhongke Food Co., LtD, Tai'an City 271229, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China.
| | - Qiang Xia
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
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Xia Q, Zhou C, Pan D, Cao J. Food off-odor generation, characterization and recent advances in novel mitigation strategies. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 108:113-134. [PMID: 38460997 DOI: 10.1016/bs.afnr.2023.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
The pronounced perception of off-odors poses a prevalent issue across various categories of food ingredients and processed products, significantly exerting negative effects on the overall quality, processability, and consumer acceptability of both food items and raw materials. Conventional methods such as brining, marinating, and baking, are the main approaches to remove the fishy odor. Although these methods have shown notable efficacy, there are simultaneously inherent drawbacks that ultimately diminish the processability of raw materials, encompassing alterations in the original flavor profiles, the potential generation of harmful substances, restricted application scopes, and the promotion of excessive protein/lipid oxidation. In response to these challenges, recent endeavors have sought to explore innovative deodorization techniques, including emerging physical processing approaches, the development of high-efficiency adsorbent material, biological fermentation methods, and ozone water rinsing. However, the specific mechanisms underpinning the efficacy of these deodorization techniques remain not fully elucidated. This chapter covers the composition of major odor-causing substances in food, the methodologies for their detection, the mechanisms governing their formation, and the ongoing development of deodorization techniques associated with the comparison of their advantages, disadvantages, and application mechanisms. The objective of this chapter is to furnish a theoretical framework for enhancing deodorization efficiency through fostering the development of suitable deodorization technologies in the future.
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Affiliation(s)
- Qiang Xia
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Changyu Zhou
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Daodong Pan
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, P.R. China.
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Liu F, Zheng Y, Hong H, Liu L, Chen X, Xia Q. Identification of Efficacy-Associated Markers to Discriminate Flos Chrysanthemum and Flos Chrysanthemi Indici Based on Fingerprint-Activity Relationship Modeling: A Combined Evaluation over Chemical Consistence and Quality Consistence. Molecules 2023; 28:6254. [PMID: 37687083 PMCID: PMC10488643 DOI: 10.3390/molecules28176254] [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: 08/06/2023] [Revised: 08/22/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
Monitoring the quality consistency of traditional Chinese medicines, or herbal medicines (HMs), is the basis of assuring the efficacy and safety of HMs during clinical applications. The purpose of this work was to characterize the difference in hydrophilic antioxidants and related bioactivities between Flos Chrysanthemum (JH) and its wild relatives (Chrysanthemum indicum L.; YJH) based on the establishment of fingerprint-efficacy relationship modeling. The concentrations of the total phenolics and flavonoids of JH samples were shown to be generally higher than those of YJH, but the concentration distribution ranges of YJH were significantly greater compared to JH samples, possibly related to environmental stress factors leading to the concentration fluctuations of phytochemicals during the growth and flowering of Chrysanthemum cultivars. Correspondingly, the total antioxidant capabilities of JH were greatly higher than those of YJH samples, as revealed by chemical assays, including DPPH and ABTS radical scavenging activities and FRAP assays. In addition, cellular-based antioxidant activities confirmed the results of chemical assays, suggesting that the differences in antioxidant activities among the different types of Chrysanthemums were obvious. The extracts from YJH and JH samples showed significant α-glucosidase inhibitory activity and lipase-inhibitory activity, implying the modulatory effects on lipid and glucose metabolisms, which were also confirmed by an untargeted cell-based metabolomics approach. The selected common peaks by similarity analysis contributed to the discrimination of YJH and JH samples, and the modeling of the fingerprint-bioactivity relationship identified neochlorogenic acid, isochlorogenic acid A, and linarin as efficacy-associated chemical markers. These results have demonstrated that integrating HPLC fingerprints and the analysis of similarity indexes coupled with antioxidant activities and enzyme-inhibitory activities provides a rapid and effective approach to monitoring the quality consistency of YJH/JH samples.
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Affiliation(s)
- Feng Liu
- Department of Horticultural Technology, Ningbo City College of Vocational Technology, Ningbo 315100, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Huijie Hong
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China
| | - Lianliang Liu
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China
| | - Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau 999078, China
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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Han C, Zheng Y, Wang L, Zhou C, Wang J, He J, Sun Y, Cao J, Pan D, Xia Q. Contribution of process-induced molten-globule state formation in duck liver protein to the enhanced binding ability of (E,E)-2,4-heptadienal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3334-3345. [PMID: 36786016 DOI: 10.1002/jsfa.12499] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 01/28/2023] [Accepted: 02/14/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Extracted proteins of alternative animal origin tend to present strong off-flavor perception due to physicochemical interactions of coextracted off-flavor compounds with proteins. To investigate the relationship between absorption behaviors of volatile aromas and the processes-induced variations in protein microstructures and molecular conformations, duck liver protein isolate (DLp) was subjected to heating (65/100 °C, 15 min) and ultra-high pressure (UHP, 100-500 MPa/10 min, 28 °C) treatments to obtain differential unfolded protein states. RESULTS Heat and UHP treatments induced the unfolding of DLp to varied degrees, as revealed by fluorescence spectroscopy, ultraviolet-visible absorption, circular dichroism spectra and surface hydrophobicity measurements. Two types of heating-denatured states with varied unfolding degrees were obtained, while UHP at both levels of 100/500 MPa caused partial unfolding of DLp and the presence of a molten-globule state, which significantly enhanced the binding affinity between DLp and (E,E)-2,4-heptadienal. In particular, significantly modified secondary structures of DLp were observed in heating-denatured samples. Excessive denaturing and unfolding degrees resulted in no significant changes in the absorption behavior of the volatile ligand, as characterized by observations of fluorescence quenching and analysis of headspace concentrations. CONCLUSION Defining process-induced conformational transition behavior of matrix proteins could be a promising strategy to regulate food flavor attributes and, particularly, to produce DLp coextracted with limited off-flavor components by modifying their interaction during extraction processes. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Chuanhu Han
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd, Shanghai, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Changyu Zhou
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jianhui Wang
- School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, China
| | - Jun He
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Yangying Sun
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Daodong Pan
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
| | - Qiang Xia
- College of Food and Pharmaceutical Science, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, China
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Liu X, Zhang C, Wang H, Wang Y, Zhu D, Liu H. Ultrasonic treatment maintains the flavor of the melon juice. ULTRASONICS SONOCHEMISTRY 2023; 92:106284. [PMID: 36603464 PMCID: PMC9826901 DOI: 10.1016/j.ultsonch.2022.106284] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/02/2022] [Accepted: 12/27/2022] [Indexed: 06/07/2023]
Abstract
Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.
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Affiliation(s)
- Xiao Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Chao Zhang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Hui Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Yubin Wang
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
| | - He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China.
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7
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Yuan B, Li Z, Shan H, Dashnyam B, Xu X, McClements DJ, Zhang B, Tan M, Wang Z, Cao C. A review of recent strategies to improve the physical stability of phycocyanin. Curr Res Food Sci 2022; 5:2329-2337. [PMID: 36467748 PMCID: PMC9712502 DOI: 10.1016/j.crfs.2022.11.019] [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: 03/19/2022] [Revised: 10/10/2022] [Accepted: 11/19/2022] [Indexed: 11/25/2022] Open
Abstract
There is an increasing demand for more healthy and sustainable diets, which led to an interest in replacing synthetic colors with natural plant-based ones. Phycocyanin, which is commonly extracted from Spirulina platensis, has been explored as a natural blue pigment for application in the food industry. It is also used as a nutraceutical in food, cosmetic, and pharmaceutical products because of its potentially beneficial biological properties, such as radical scavenging, immune modulating, and lipid peroxidase activities. The biggest challenges to the widespread application of phycocyanin for this purpose are its high sensitivity to chemical degradation when exposed to heat, light, acids, high pressure, heavy metal cations, and denaturants. Consequently, it is of considerable importance to improve its chemical stability, which requires a thorough knowledge of the relationship between the structure, environment, and chemical reactivity of phycocyanin. To increase the application of this natural pigment and nutraceutical within foods and other products, the structure, biological activities, and factors affecting its stability are reviewed, as well as strategies that have been developed to improve its stability. The information contained in this article is intended to stimulate further studies on the development of effective strategies to improve phycocyanin stability and performance.
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Affiliation(s)
- Biao Yuan
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Zhuxin Li
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Honghong Shan
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Badamkhand Dashnyam
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Xiao Xu
- School of Life Science, Shaoxing University, Shaoxing, Zhejiang, 312000, China
| | | | - Bingquan Zhang
- Zhejiang Binmei Biotechnology Co. LTD, Linhai, Zhejiang, 318000, China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Zhixiang Wang
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
| | - Chongjiang Cao
- Department of Food Quality and Safety/ National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing, Jiangsu, 211198, China
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Yang C, Zheng Y, Green BD, Zhou C, Pan D, Cao J, Wang L, Cai Z, Xia Q. Volatilome evolution during storage and in vitro starch digestibility of high-power ultrasonication pretreated wholegrain Oryza sativa L. Food Res Int 2022; 162:112127. [DOI: 10.1016/j.foodres.2022.112127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/22/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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9
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Xia Q, Green BD, Liu Z. Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health. Front Nutr 2022; 9:1044382. [DOI: 10.3389/fnut.2022.1044382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 10/04/2022] [Indexed: 11/13/2022] Open
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10
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Xu L, Zheng Y, Zhou C, Pan D, Geng F, Cao J, Xia Q. A structural explanation for enhanced binding behaviors between β-lactoglobulin and alkene-aldehydes upon heat- and ultrasonication-induced protein unfolding. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107682] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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12
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Li C, Ozturk-Kerimoglu B, He L, Zhang M, Pan J, Liu Y, Zhang Y, Huang S, Wu Y, Jin G. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns. Front Nutr 2022; 9:925846. [PMID: 35719162 PMCID: PMC9198649 DOI: 10.3389/fnut.2022.925846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 12/03/2022] Open
Abstract
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipidomics analytical platforms include mass spectrometry (MS) and nuclear magnetic resonance (NMR), where MS-based approaches [e.g., "shotgun lipidomics," ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), matrix-assisted laser desorption and ionization time-of-flight mass spectrometry (MALDI-TOF-MS)] have been widely used due to their good sensitivity, high availability, and accuracy in identification/quantification of basal lipid profiles in complex biological point of view. However, each method has limitations for lipid-species [e.g., fatty acids, triglycerides (TGs), and phospholipids (PLs)] analysis, and necessitating the extension of effective chemometric-resolved modeling and novel bioinformatic strategies toward molecular insights into alterations in the metabolic pathway. This review summarized the latest research advances regarding the application of advanced lipidomics in muscle origin and meat processing. We concisely highlighted and presented how the biosynthesis and decomposition of muscle-derived lipid molecules can be tailored by intrinsic characteristics during meat production (i.e., muscle type, breed, feeding, and freshness). Meanwhile, the consequences of some crucial hurdle techniques from both thermal/non-thermal perspectives were also discussed, as well as the role of salting/fermentation behaviors in postmortem lipid biotransformation. Finally, we proposed the inter-relationship between potential/putative lipid biomarkers in representative physiological muscles and processed meats, their metabolism accessibility, general nutritional uptake, and potency on human health.
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Affiliation(s)
- Chengliang Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | | | - Lichao He
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jiajing Pan
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yuanyi Liu
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yan Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Shanfeng Huang
- School of Biology and Food Engineering, Chuzhou University, Chuzhou, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Guofeng Jin
- School of Food and Health, Beijing Technology and Business University, Beijing, China
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Angeloni G, Guerrini L, Breschi C, Zanoni B, Calamai L, Parenti A, Masella P. Virgin olive oil processing by high voltage electrical discharge or high hydrostatic pressure. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giulia Angeloni
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Lorenzo Guerrini
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
- Dipartimento di Territorio e Sistemi Agro‐Forestali TESAF ‐ Viale dell'Universita' Legnaro Italy
| | - Carlotta Breschi
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Bruno Zanoni
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Luca Calamai
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Alessandro Parenti
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
| | - Piernicola Masella
- Dipartimento di Scienze e Tecnologie Agrarie, Alimentari, Ambientali e Forestali (DAGRI) Università degli Studi di Firenze Florence Italy
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Xia Q, Zhou C, Wu Z, Pan D, Cao J. Proposing processomics as the methodology of food quality monitoring: Re-conceptualization, opportunities, and challenges. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chem 2022; 371:131161. [PMID: 34583171 DOI: 10.1016/j.foodchem.2021.131161] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 12/26/2022]
Abstract
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC-MS/MS, HPLC, and GC-MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the β-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
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Bao X, Zhang S, Zhang X, Jiang Y, Liu Z, Hu X, Yi J. Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper. Curr Res Food Sci 2022; 5:1295-1304. [PMID: 36065197 PMCID: PMC9440270 DOI: 10.1016/j.crfs.2022.08.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Affiliation(s)
- Xi Bao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Xueting Zhang
- Wenshan Academy of Agricultural Sciences, Wenshan, Yunnan province 663000, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
- Corresponding author.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Xu L, Zheng Y, Zhou C, Pan D, Geng F, Cao J, Xia Q. Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111890] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Effect of processing technologies on the digestibility of egg proteins. Compr Rev Food Sci Food Saf 2021; 20:4703-4738. [PMID: 34355496 DOI: 10.1111/1541-4337.12805] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/06/2021] [Accepted: 06/22/2021] [Indexed: 02/06/2023]
Abstract
Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal tract. The present review examines some of the processing technologies for improving egg protein digestibility and discusses how different processing conditions affect the digestibility of egg proteins under gastrointestinal digestion environments. To provide up-to-date information, most of the studies included in this review have been published in the last 5 years on different aspects of egg protein digestibility. Digestibility of egg proteins can be improved by employing some processing technologies that are able to improve the susceptibility of egg proteins to gastrointestinal proteases. Processing technologies, such as pulsed electric field, high-pressure, and ultrasound, can induce conformational and microstructural changes that lead to unfolding of the polypeptides and expose active sites for further interactions. These changes can enhance the accessibility of digestive proteases to cleavage sites. Some of these technologies may inactivate some egg proteins that are enzyme inhibitors, such as trypsin inhibitors. The underlying mechanisms of how different technologies mediate the egg protein digestibility have been discussed in detail. The proteolysis patterns and digestibility of the processed egg proteins are not always predictable and depends on the processing conditions. Empirical input is required to tailor the optimization of processing conditions for favorable effects on protein digestibility.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, Jammu and Kashmir, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, Jammu and Kashmir, India
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Effect of High-Pressure Processing on Physico-Chemical, Microbiological and Sensory Traits in Fresh Fish Fillets ( Salmo salar and Pleuronectes platessa). Foods 2021; 10:foods10081775. [PMID: 34441552 PMCID: PMC8392521 DOI: 10.3390/foods10081775] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/06/2021] [Accepted: 07/29/2021] [Indexed: 11/16/2022] Open
Abstract
High-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4 °C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure.
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