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Oh J, Lee KG. Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives. Food Chem 2024; 455:139991. [PMID: 38850990 DOI: 10.1016/j.foodchem.2024.139991] [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: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/04/2024] [Indexed: 06/10/2024]
Abstract
This study analyzed the physicochemical properties of nut-based milk and sweetened condensed milk (SCM) alternatives. Four types of nuts (almonds, cashews, hazelnuts, and walnuts) were roasted at 140 °C for 15 min, followed by the preparation and analysis of milk and SCM alternatives. During the production of SCM by heating with adding sugar, the pH, moisture, and L* decreased, while the carbohydrates, viscosity, and browning index increased significantly (p < 0.05). Oleic acid, linoleic acid, and linolenic acid contents were comparable among all samples (p > 0.05). Volatile compounds were analyzed using HS-SPME-GC-MS to determine changes due to roasting and heating, and a total of 54 volatile compounds were identified. These findings to show the importance of the physicochemical characteristics of milk and SCM alternatives, provide practical information for the development of improved-quality dairy alternatives.
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Affiliation(s)
- Jeongeun Oh
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
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2
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Cai WQ, Jiang PF, Liu Y, Miao XQ, Liu AD. Distinct changes of taste quality and metabolite profile in different tomato varieties revealed by LC-MS metabolomics. Food Chem 2024; 442:138456. [PMID: 38271909 DOI: 10.1016/j.foodchem.2024.138456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 01/14/2024] [Accepted: 01/14/2024] [Indexed: 01/27/2024]
Abstract
Breeding of tomato varieties based on phenotypic traits can potentially lead to a decline in taste and nutritional values, thereby impacting consumer acceptance. However, taste is an intrinsic characteristic of tomatoes. Its decoding requires the identification of crucial compounds and the associated metabolic pathways implicated in taste development and formation. In this study, the taste parameter differences of four tomato varieties were distinguished using an electronic tongue. The content of organic acids and free amino acids, which were closely associated with taste variations, was quantitatively analyzed. Several important taste metabolites and metabolic pathways were identified based on LC-MS metabolomics and enrichment analysis. Through correlation analysis, it was determined that there existed significant associations between the taste, compounds, and metabolites of tomato varieties with different phenotypes. This study could provide references and theoretical basis for tomato breeding, as well as the control and evaluation of taste and quality of tomato varieties.
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Affiliation(s)
- Wen-Qiang Cai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Peng-Fei Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Yang Liu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Xiao-Qing Miao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China; State Key Laboratory of Marine Food Processing and Safety Control, China
| | - Ai-Dong Liu
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, China.
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3
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Roveda AC, Dias BC, Passini LN, Manzani D, Petruci JFDS. Transparent, flexible, and eco-friendly starch-based films for reversible optoelectronic noses for food spoilage monitoring in smart packaging. Mikrochim Acta 2024; 191:354. [PMID: 38809328 DOI: 10.1007/s00604-024-06426-w] [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: 03/25/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
A reversible optoelectronic nose is presented consisting of ten acid-base indicators incorporated into a starch-based film, covering a wide pH range. The starch substrate is odorless, biocompatible, flexible, and exhibits high tensile resistance. This optical artificial olfaction system was used to detect the early stages of food decomposition by exposing it to the volatile compounds produced during the spoialge process of three food products (beef, chicken, and pork). A smartphone was used to capture the color changes caused by intermolecular interactions between each dye and the emitted volatiles over time. Digital images were processed to generate a differential color map, which uses the observed color shifts to create a unique signature for each food product. To effectively discriminate among different samples and exposure times, we employed chemometric tools, including hierarchical cluster analysis (HCA) and principal component analysis (PCA). This approach detects food deterioration in a practical, cost-effective, and user-friendly manner, making it suitable for smart packaging. Additionally, the use of starch-based films in the food industry is preferable due to their biocompatibility and biodegradability characteristics.
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Affiliation(s)
- Antonio Carlos Roveda
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
- Institute of Geosciences and Exact Sciences, São Paulo State University - UNESP, Rio Claro, SP, Brazil
| | | | - Luan N Passini
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
| | - Danilo Manzani
- São Carlos Institute of Chemistry - IQSC, University of São Paulo - USP, São Carlos, SP, Brazil
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4
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Wang P, Sheng Y, Samadi M. Effects of almond consumption on lipid profile in patients with type 2 diabetes: a systematic review and meta-analysis of randomised controlled trials. Arch Physiol Biochem 2024; 130:128-135. [PMID: 34624199 DOI: 10.1080/13813455.2021.1987477] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 09/20/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
The aim of this meta-analysis was to assess the effects of almond consumption on the lipid profiles of type 2 diabetes mellitus (T2DM) patients. Eligible trials were searched from four electronic databases until Jan 2020. Five eligible articles were included in the final quantitative analysis. Overall, meta-analysis could not show any beneficial effect of almond consumption on total cholesterol (TC) weighted mean difference (WMD: 0.65 mg/dL, 95% CI: -7.52-8.82, p = .87), triglyceride (TG; WMD: 1.59 mg/dL, 95% CI: -21.77-24.96, p = .89), low-density lipoprotein cholesterol (LDL-C; WMD: -5.40 mg/dL, 95% CI: -13.30-2.50, p = .18), and high-density lipoprotein cholesterol (HDL-C; WMD: 1.57 mg/dL, 95% CI: -0.95-4.10, p = .22). However, subgroup analyses showed that serum LDL-C levels were significantly reduced in trials administered > 50 g/d almond. The data suggest that consumption of almond could not improve lipid profile in patients with T2DM.
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Affiliation(s)
- Ping Wang
- The People's No.1 Hospital of Xiaoshan, Hangzhou, Zhejiang, China
| | - Yingtao Sheng
- The People's No.1 Hospital of Xiaoshan, Hangzhou, Zhejiang, China
| | - Mehnoosh Samadi
- Department of Nutritional Sciences, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran
- Research Center for Environmental Determinants of Health (RCEDH), School of Public Health, Kermanshah University of Medical Sciences, Kermanshah, Iran
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5
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Huo J, Peng W, Ouyang H, Liu X, Wang P, Yu X, Xie T, Li S. Exploration of markers in oxidized rancidity walnut kernels based on lipidomics and volatolomics. Food Res Int 2024; 182:114141. [PMID: 38519173 DOI: 10.1016/j.foodres.2024.114141] [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: 12/23/2023] [Revised: 02/15/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Walnut kernels are prone to oxidation and rancidity due to their rich lipid composition, but the existing evaluation indicators are not sensitive enough to promote their industrial development. This study aims to investigate the potential markers in oxidative rancidity walnut kernels using lipidomics and volatolomics. The results showed that the antioxidant capacity of walnut kernels significantly decreased after oxidation, with the decreasing of total phenolic content from 36276.34 mg GAE/kg to 31281.53 mg GAE/kg, the DPPH and ABTS free radical scavenging activity from 89.25% to 73.54%, and 61.69% to 43.73%, respectively. The activities of lipoxygenase (LOX) and lipase (LPS) increased by 6.08-fold and 0.33-fold, respectively. By combining volatolomics and chemometrics methods, it was found that significant differences existed in the content of hexanal, caproic acid, 1-pentanol, (E)-2-octenal, and 2-heptanenal before and after walnut kernel oxidation (VIP > 1). Based on the results of lipidomics, it can be concluded that the above five compounds can serve as characteristic markers for walnut kernel oxidative rancidity, mainly produced through glycerol phospholipid (GPL), glyceride, linoleic acid (LA), and α-linolenic acid (ALA) metabolism pathways. Possible mechanisms of lipid degradation in oxidized walnut kernels were also proposed, providing technical support for the storage, preservation, and high-value utilization of walnut kernels.
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Affiliation(s)
- Jiaying Huo
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wu Peng
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Hui Ouyang
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Xiaolong Liu
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ping Wang
- Construction Corps Key Laboratory of Deep Processing on Featured Agricultural Products in South Xinjiang, Tarim University, Alar 843300, China
| | - Xiongwei Yu
- Wuhan Xudong Food Co., Ltd., Wuhan 430000, China
| | | | - Shugang Li
- Engineering Research Center of Bio-process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province/School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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Shin DJ, Jung Y, Kim D, Jo C, Nam KC, Lee JH, Choo HJ, Jang A. Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens. Poult Sci 2024; 103:103462. [PMID: 38281330 PMCID: PMC10840104 DOI: 10.1016/j.psj.2024.103462] [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: 10/26/2023] [Revised: 01/04/2024] [Accepted: 01/10/2024] [Indexed: 01/30/2024] Open
Abstract
This study was aimed to identify and compare the taste-related compounds (nucleotide-related compounds, free amino acid contents, and fatty acid composition) and aroma (volatile organic compounds [VOC]) compounds in the chicken breast meat from 3 kinds of Korean native chicken (KNC), namely Hanhyup 3 (HH3), Woorimatdag 1 (WRMD1) and Woorimatdag 2 (WRMD2). Among the 3 breeds, WRMD1 had significantly higher IMP and AMP contents than HH3. WRMD2 exhibited higher levels of umami and sweet-taste amino acids and oleic acid composition compared to HH3 (P < 0.05). HH3 showed a higher composition of unsaturated fatty acids than WRMD2 (P < 0.05). On their discrimination by flavor composition, some compounds including aspartic acid were analyzed as important compounds. Regarding aroma compounds, unique aroma compounds were detected for each breed and some compounds such as isopropyl myristate, p-cresol, (S)-(+)-3-Methyl-1-pentanol, and cyclic octa-atomic sulfur were expected to be utilized as key compounds in discrimination of the 3 breeds. From the result of this study, the differences on the flavor compounds of three breeds were elucidated and key compounds for their discrimination were presented.
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Affiliation(s)
- Dong-Jin Shin
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea; Institute of Animal Life Science Kangwon National, Kangwon National University, Chuncheon 24341, Korea
| | - Yousung Jung
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Dongwook Kim
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Ki-Chang Nam
- Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea
| | - Jun-Heon Lee
- Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea
| | - Hyo-Joon Choo
- Poultry Research Institute, National Institute of Animal Science, Pyengchang 25342, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
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Dos Santos Rocha C, Magnani M, Jensen Klososki S, Aparecida Marcolino V, Dos Santos Lima M, Queiroz de Freitas M, Carla Feihrmann A, Eduardo Barão C, Colombo Pimentel T. High-intensity ultrasound influences the probiotic fermentation of Baru almond beverages and impacts the bioaccessibility of phenolics and fatty acids, sensory properties, and in vitro biological activity. Food Res Int 2023; 173:113372. [PMID: 37803712 DOI: 10.1016/j.foodres.2023.113372] [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: 03/01/2023] [Revised: 08/06/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
High-intensity ultrasound (HIUS, 20 kHz, 450 W, 6 min) was used as an alternative to the pasteurization of a water-soluble Baru almond extract (WSBAE). Then, probiotic fermented beverages (Lacticaseibacillus casei) were processed and evaluated during storage (7 °C, 28 days). Four formulations were prepared: RAW (untreated [no pasteurization or ultrasound] and unfermented WSBAE), PAST (pasteurized WSBAE fermented with probiotic), U-BEF (WSBAE added with probiotic, submitted to ultrasound, and fermented), and U-AFTER (WSBAE submitted to ultrasound, added with probiotic, and fermented). PAST and HIUS-treated beverages had similar microbiological quality. The PAST formulation showed decreased monounsaturated fatty acids, compromised health indices, and had the lowest consistency. U-AFTER showed higher concentrations of lactic and acetic acids, lower bioaccessibility for most phenolics and fatty acids, and reduced consumer acceptance. U-BEF had the fermentation time reduced by 13.64%, higher probiotic survival during storage and simulated gastrointestinal conditions, and higher bioaccessibility of phenolics and fatty acids during storage. Furthermore, it presented higher in vitro antidiabetic properties and improved consistency and stability. Finally, U-BEF had improved volatile compound composition, resulting in increased sensory acceptance and improved sensory properties. Our results indicate that the HIUS applied after probiotic addition may be a suitable alternative to pasteurization in the processing of fermented beverages, resulting in reduced fermentation times and improved technological, sensory, and biological properties.
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Affiliation(s)
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba (UFPB), Campus I, João Pessoa, Paraíba, Brazil
| | | | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Monica Queiroz de Freitas
- Universidade Federal Fluminense (UFF), Faculdade de Veterinaria, 24230-340 Niter oi, Rio de Janeiro, Brazil
| | | | | | - Tatiana Colombo Pimentel
- State University of Maringá (UEM), Maringá, Paraná, Brazil; Federal Institute of Paraná, Campus Paranavaí, Paranavaí, Paraná, Brazil.
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Yang J, Zheng L, Liao Y, Fu Y, Zeng D, Chen W, Wu W. HCN-induced embryo arrest: passion fruit as an ecological trap for fruit flies. PEST MANAGEMENT SCIENCE 2023; 79:2172-2181. [PMID: 36730167 DOI: 10.1002/ps.7396] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 01/05/2023] [Accepted: 02/02/2023] [Indexed: 05/03/2023]
Abstract
BACKGROUND Fruit flies are important economic pests of fruits, vegetables, and nuts all over the world. In this study, a permanent ecological trap, which was created by the ovicidal effect of phytogenic hydrogen cyanide (HCN) liberated from passion fruits due to oviposition by fruit flies and can be used in the pest management, were determined. RESULTS Observation of fruit fly eggs in Passiflora within the passion fruit cultivation region in southern China, from Aug 2019 to Oct 2020 showed that the exotic Passiflora attracted the native fruit flies to oviposit, but the eggs could not hatch. Using classical staging to categorize embryonic development and fumigation assays, we show that oviposition by fruit fly on passion fruits, release HCN from the cyanogenic mesocarp. Exposure of the eggs to HCN causes arrest of embryonic development and finally the death of eggs. CONCLUSION Our results reveal that the life cycle of fruit fly in Passiflora is interrupted at the egg stage. Consequently, we predict that this ecological trap may be permanent. Extensive cultivation of the Passiflora vine as a dead-end trap crop may be an effective avenue to reduce populations of fruit fly pests. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jing Yang
- Laboratory of Insect Ecology, South China Agricultural University, Guangzhou, China
| | - Lixia Zheng
- International Research Center for Environmental Membrane Biology & Department of Horticulture, Foshan University, Foshan, China
| | - Yonglin Liao
- Plant Protection Institute, Guangdong Academy of Agricultural Sciences /Guangdong Provincial Key Laboratory of High Technology for Plant Protection, Guangzhou, China
| | - Yueguan Fu
- Environment and Plant Protection Institute, Chinese Academy of Tropical Agricultural Science, Haikou, China
| | - Dongqiang Zeng
- Institute of Pesticide and Environmental Toxicology, Guangxi University, Nanning, China
| | - Wensheng Chen
- International Research Center for Environmental Membrane Biology & Department of Horticulture, Foshan University, Foshan, China
| | - Weijian Wu
- Laboratory of Insect Ecology, South China Agricultural University, Guangzhou, China
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Maleš I, Dobrinčić A, Zorić Z, Vladimir-Knežević S, Elez Garofulić I, Repajić M, Skroza D, Jerković I, Dragović-Uzelac V. Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages. Molecules 2023; 28:molecules28093656. [PMID: 37175066 PMCID: PMC10180401 DOI: 10.3390/molecules28093656] [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: 03/29/2023] [Revised: 04/14/2023] [Accepted: 04/20/2023] [Indexed: 05/15/2023] Open
Abstract
Since certain constituents are not naturally present in pure fruit juices, incorporating herbal extracts can provide specific sensory properties to the beverages and improve their biopotential. In our previous research, it was found that sage (Salvia officinalis L.), wild thyme (Thymus serpyllum L.), and combinations of their extracts had the highest total phenolic content and a unique composition of volatile compounds, which can contribute to the aromatic and antioxidant qualities of functional products. Therefore, this research aimed to investigate the potential of sage and wild thyme extracts, as well as their mixture (wild thyme:sage at 3:1, v/v), to enrich fruit juices (apple, pineapple, and orange). Obtained beverages were evaluated for sensory properties as well as phenolic and headspace composition (UPLC-MS/MS and HS-SPME/GC-MS analysis) and antioxidant capacity (ORAC assay). The incorporation of wild thyme extract in pineapple juice provided the most harmonious flavor and the highest content of volatile compounds (on PDMS/DVB fiber). The orange juice formulations were the most enriched with phenolic and volatile compounds (on DVB/CAR/PDMS fibers). The highest antioxidant capacity was observed in the formulation with orange juice and sage extract (22,925.39 ± 358.43 µM TE). This study demonstrated that enriching fruit juices with sage and wild thyme extracts could create functional beverages with improved sensory and health-promoting properties, providing valuable insights for the food and beverage industry to meet the growing demand of health-conscious consumers for natural and functional products.
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Affiliation(s)
- Ivanka Maleš
- Department of Pharmacy, School of Medicine, University of Split, Šoltanska 2, 21000 Split, Croatia
| | - Ana Dobrinčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Sanda Vladimir-Knežević
- Department of Pharmacognosy, Faculty of Pharmacy and Biochemistry, University of Zagreb, Marulićev trg 20, 10000 Zagreb, Croatia
| | - Ivona Elez Garofulić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Wang W, Smith DJ, Ngo H, Jin ZT, Mitchell AE, Fan X. Lipid Oxidation and Volatile Compounds of Almonds as Affected by Gaseous Chlorine Dioxide Treatment to Reduce Salmonella Populations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:5345-5357. [PMID: 36946919 DOI: 10.1021/acs.jafc.3c00267] [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: 06/18/2023]
Abstract
The effects of gaseous chlorine dioxide (ClO2) treatment, applied to inactivate Salmonella, on lipid oxidation, volatile compounds, and chlorate levels of dehulled almonds were evaluated during a 3 month accelerated storage at 39 °C. At treatment levels that yielded a 2.91 log reduction of Salmonella, ClO2 promoted lipid oxidation as indicated by increased peroxide values, total acid number, conjugated dienes, and thiobarbituric acid-reactive substances. Furthermore, several chlorine-containing volatile compounds including trichloromethane, 1-chloro-2-propanol, 1,1,1-trichloro-2-propanol, and 1,3-dichloro-2-propanol were identified in ClO2-treated samples. However, all the volatile chlorine-containing compounds decreased during the 3 months of storage. Chlorate (26.4 ± 5.1 μg/g) was found on the ClO2-treated samples. The amounts of non-ethanol alcohols, aldehydes, and carboxylic acids increased following ClO2 treatments. Some volatiles such as 2,3-butanediol that were present in non-treated samples became non-detectable during post-ClO2 treatment storage. Overall, our results demonstrated that gaseous ClO2 treatment promoted lipid oxidation, generation of volatiles of lipid origin, and several chlorine-containing compounds.
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Affiliation(s)
- Wenli Wang
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - David J Smith
- U. S. Department of Agriculture, Agricultural Research Service, Edward T. Schafer Agricultural Research Center, 1616 Albrecht Blvd., Fargo, North Dakota 58102, USA
| | - Helen Ngo
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Zhonglin Tony Jin
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, California 95616, USA
| | - Xuetong Fan
- U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor, Pennsylvania 19038, USA
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11
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Kessler JC, Vieira V, Martins IM, Manrique YA, Ferreira P, Calhelha RC, Afonso A, Barros L, Rodrigues AE, Dias MM. The potential of almonds, hazelnuts, and walnuts SFE-CO 2 extracts as sources of bread flavouring ingredients. Food Chem 2023; 417:135845. [PMID: 36924720 DOI: 10.1016/j.foodchem.2023.135845] [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: 10/24/2022] [Revised: 02/24/2023] [Accepted: 03/01/2023] [Indexed: 03/18/2023]
Abstract
Nuts have been part of the human diet since our early ancestors, and their use goes beyond nutritional purposes, for example, as aromatic sources for dairy products. This work explores the potential of almond (Prunus dulcis (Mill.) DA Webb), hazelnut (Corylus avellana L.), and walnut (Juglans regia L.) extracts as sources of food flavouring agents, suggesting a new added-value application for lower quality or excess production fruits. The extracts were obtained by supercritical fluid extraction with carbon dioxide and characterized by: quantification of the volatile fraction by HS-SPME GC-MS; sensory perception and description; and cytotoxicity against Vero cells. All extracts revealed potential as flavouring ingredients due to terpene abundance. No significant differences were observed for the minimal sensory perception, in which the odour threshold values ranged from 8.3 × 10-4 to 6.9 × 10-3 μg·mL-1 for walnuts and almonds extracts, respectively. In contrast, the cytotoxic potential differed significantly among the extracts, and P. dulcis extract presented lower cytotoxicity. Notes as woody, fresh, and green were identified in the volatile intensifiers obtained from the P. dulcis extract. Thus, almond extract was identified as the most promising ingredient to increase the sensory value of food products, namely bread. This potential was verified by an increase in the odour perception of bread after adding 4 μL of extract to each 100 g of bread dough. The quantified eucalyptol and d-limonene terpenes - found in the P. dulcis extract - have improved the release of the pleasant and natural volatile compounds from bread crust and crumb compared to the control bread chemical and sensory profiles.
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Affiliation(s)
- Júlia C Kessler
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Vanessa Vieira
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal; Deifil Technology Lda., Rua do Talho 80 - Serzedelo, 4830-704 Póvoa de Lanhoso, Portugal.
| | - Isabel M Martins
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
| | - Yaidelin A Manrique
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
| | - Patrícia Ferreira
- Deifil Technology Lda., Rua do Talho 80 - Serzedelo, 4830-704 Póvoa de Lanhoso, Portugal.
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Andreia Afonso
- Deifil Technology Lda., Rua do Talho 80 - Serzedelo, 4830-704 Póvoa de Lanhoso, Portugal.
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
| | - Madalena M Dias
- LSRE-LCM - Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; ALiCE - Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr Roberto Frias, 4200-465 Porto, Portugal.
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12
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Leal AR, Dionísio AP, Abreu FAPD, Oliveira GFD, Araújo IMDS, Magalhães HCR, Leite AB, Silva EKMD, Nascimento RFD, Nascimento HOD, Sousa PHMD. Impact of different kernel grades on volatile compounds profile, fatty acids and oxidative quality of cashew nut oil. Food Res Int 2023; 165:112526. [PMID: 36869453 DOI: 10.1016/j.foodres.2023.112526] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 01/12/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
In this study, the impact of kernel grade on the physicochemical quality, fatty acids, and volatile compounds of cashew nut oil was assessed. The oil samples were obtained from different classifications of nuts and analyzed for acid and peroxide values, color, fatty acids and volatile compounds. The broken kernel oils showed similar or superior quality to the whole kernel oil (LW3), especially samples B3 (batoque) and P3 (large piece), with acid, peroxide and color values equal to the one in LW3. The oils from less intact nuts showed high proportions of monounsaturated fatty acids (MUFA), with acid ratios higher than the ones in LW3 (64.47 to 65.28 %, while the latter displayed 63.33 %). Sample P3 showed higher proportions of volatile compounds not derived from oxidation. This study expands the possibility of valorizing lower commercial value cashew nuts by producing oil with adequate quality for consumption.
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Affiliation(s)
- Amanda Rodrigues Leal
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | - Ana Paula Dionísio
- Embrapa Agroindústria Tropical, Dra Sara Mesquita St., 2270, 60511-110 Fortaleza, CE, Brazil.
| | | | | | | | | | - Andressa Barbosa Leite
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
| | | | | | | | - Paulo Henrique Machado de Sousa
- Department of Food Engineering, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil; Graduate Program in Gastronomy, Culture and Art Institute, Federal University of Ceara, 60356-000 Fortaleza, CE, Brazil.
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13
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Sadalage PS, Dar MA, Bhor RD, Bhalerao BM, Kamble PN, Paiva-Santos AC, Nimbalkar MS, Sonawane KD, Pai K, Patil PS, Pawar KD. Optimization of biogenic synthesis of biocompatible platinum nanoparticles with catalytic, enzyme mimetic and antioxidant activities. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Aher RR, Reddy PS, Bhunia RK, Flyckt KS, Shankhapal AR, Ojha R, Everard JD, Wayne LL, Ruddy BM, Deonovic B, Gupta SK, Sharma KK, Bhatnagar-Mathur P. Loss-of-function of triacylglycerol lipases are associated with low flour rancidity in pearl millet [ Pennisetum glaucum (L.) R. Br.]. FRONTIERS IN PLANT SCIENCE 2022; 13:962667. [PMID: 36267938 PMCID: PMC9577237 DOI: 10.3389/fpls.2022.962667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 08/11/2022] [Indexed: 06/16/2023]
Abstract
Pearl millet is an important cereal crop of semi-arid regions since it is highly nutritious and climate resilient. However, pearl millet is underutilized commercially due to the rapid onset of hydrolytic rancidity of seed lipids post-milling. We investigated the underlying biochemical and molecular mechanisms of rancidity development in the flour from contrasting inbred lines under accelerated aging conditions. The breakdown of storage lipids (triacylglycerols; TAG) was accompanied by free fatty acid accumulation over the time course for all lines. The high rancidity lines had the highest amount of FFA by day 21, suggesting that TAG lipases may be the cause of rancidity. Additionally, the high rancidity lines manifested substantial amounts of volatile aldehyde compounds, which are characteristic products of lipid oxidation. Lipases with expression in seed post-milling were sequenced from low and high rancidity lines. Polymorphisms were identified in two TAG lipase genes (PgTAGLip1 and PgTAGLip2) from the low rancidity line. Expression in a yeast model system confirmed these mutants were non-functional. We provide a direct mechanism to alleviate rancidity in pearl millet flour by identifying mutations in key TAG lipase genes that are associated with low rancidity. These genetic variations can be exploited through molecular breeding or precision genome technologies to develop elite pearl millet cultivars with improved flour shelf life.
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Affiliation(s)
- Rasika Rajendra Aher
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
- Department of Biotechnology, Osmania University, Hyderabad, Telangana, India
| | - Palakolanu Sudhakar Reddy
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
| | - Rupam Kumar Bhunia
- National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
| | | | - Aishwarya R Shankhapal
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
| | - Rabishankar Ojha
- National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India
| | | | | | | | | | - Shashi K Gupta
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
| | - Kiran K Sharma
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
| | - Pooja Bhatnagar-Mathur
- International Crops Research Institute for Semi-Arid Tropics (ICRISAT), Patancheru, Telangana, India
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15
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Wang T, Bai Y, Du Y, An S, Han B, Yang X, He C, Sun H, Zhao K, Xue X, Kang J. HPLC-DVD combined with chemometrics to analyze the correlation between the Q-marker content and color of Corni Fructus. Food Funct 2022; 13:5455-5465. [PMID: 35475458 DOI: 10.1039/d1fo03866d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Although Corni Fructus (CF) is a fruit with great economic value and development potential in medicine and food, too much reliance on personal experience for quality evaluation seriously limits the trading and circulation of CF. In the present study, through the research on the correlation between the chemical composition and the appearance color, a standard colorimetric card related to CF quality was established, which simplified the quality evaluation process and improved the accuracy of the visual evaluation of CF. Firstly, a total of 29 batches of CF from different places were collected. Then, "imread" in the MATLAB software was used to convert the color of all samples into RGB values, and HPLC-DVD was used to measure the content of the main chemical components in CF. Thereafter, the correlation between the content and color was studied by using MLR, BP-ANNs and SVM chemometric tools to screen the Q-marker of CF, which was further confirmed by in vivo and in vitro experiments. Finally, the Q-marker standard colorimetric card with the best fitting degree is established according to the prediction model. Thus, this study provides an auxiliary reference for the color evaluation of CF and a reference for the standardization and quantification of the macro characteristics of traditional Chinese medicine and food.
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Affiliation(s)
- Ting Wang
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Yilin Bai
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Yating Du
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Shujing An
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Binkai Han
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Xiaolin Yang
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Changfen He
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Haoqiang Sun
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Ke Zhao
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Xiaochang Xue
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
| | - Jiefang Kang
- National Engineering Laboratory for Resource Development of Endangered Crude Drugs in Northwest China, The Key Laboratory of Medicinal Resources and Natural Pharmaceutical Chemistry, The Ministry of Education, College of Life Sciences, Shaanxi Normal University, Xi'an, Shaanxi 710119, The People's Republic of China.
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16
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Liu Y, Zhu Y, Yang Y, Hu S, Jiang W. Quality improvement of shrimp (
Litopenaeus vannamei
) during refrigerated storage by application of Maillard peptides/water‐soluble chitosan coating. Food Sci Nutr 2022; 10:2980-2988. [PMID: 36171773 PMCID: PMC9469853 DOI: 10.1002/fsn3.2894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of squid Maillard peptides (SMPs) on the shelf life and quality of shrimp for 20 days. Water‐soluble chitosan coatings incorporated with SMPs (SMPs + chitosan) were applied to shrimp under chilled conditions. Untreated samples were used as control, along with samples treated with water‐soluble chitosan and SMPs alone. The pH increase was observed in all samples, as well as increased total plate count, total volatile basic nitrogen, peroxide value, and thiobarbituric acid index. However, these indexes in the SMPs + chitosan group were lower than the other three groups, which suggested SMPs + chitosan might play a role in retarding quality loss of shrimp, and there might be a combined effect between water‐soluble chitosan and SMPs. Based on hardness, springiness, and sensory evaluation, shrimp coated with SMPs + chitosan was the best preserved, with a shelf life of 16 days but only 8–12 days for other samples. The present work demonstrates the effectiveness of SMPs + chitosan, offering a promising alternative to inhibit microbial growth and lipid oxidation on shrimps during refrigerated storage.
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Affiliation(s)
- Yu Liu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Yanling Zhu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Yang Yang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Shiwei Hu
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
| | - Wei Jiang
- Key Laboratory of Key Technical Factors in Zhejiang Seafood Health Hazards National Engineering Research Center for Marine Aquaculture Zhejiang Ocean University Zhoushan China
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17
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Panda BK, Mishra G, Ramirez WA, Jung H, Singh CB, Lee SH, Lee I. Rancidity and moisture estimation in shelled almond kernels using NIR hyperspectral imaging and chemometric analysis. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110889] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Liu Y, Fan L, Li J. Flavor and compositional analysis of macadamia nuts during long‐term storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16540] [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)
- Yanyan Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Liuping Fan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
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19
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Zou Y, Gaida M, Franchina FA, Stefanuto PH, Focant JF. Distinguishing between Decaffeinated and Regular Coffee by HS-SPME-GC×GC-TOFMS, Chemometrics, and Machine Learning. Molecules 2022; 27:molecules27061806. [PMID: 35335174 PMCID: PMC8948847 DOI: 10.3390/molecules27061806] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/05/2022] [Accepted: 03/08/2022] [Indexed: 02/01/2023] Open
Abstract
Coffee, one of the most popular beverages in the world, attracts consumers by its rich aroma and the stimulating effect of caffeine. Increasing consumers prefer decaffeinated coffee to regular coffee due to health concerns. There are some main decaffeination methods commonly used by commercial coffee producers for decades. However, a certain amount of the aroma precursors can be removed together with caffeine, which could cause a thin taste of decaffeinated coffee. To understand the difference between regular and decaffeinated coffee from the volatile composition point of view, headspace solid-phase microextraction two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS) was employed to examine the headspace volatiles of eight pairs of regular and decaffeinated coffees in this study. Using the key aroma-related volatiles, decaffeinated coffee was significantly separated from regular coffee by principal component analysis (PCA). Using feature-selection tools (univariate analysis: t-test and multivariate analysis: partial least squares-discriminant analysis (PLS-DA)), a group of pyrazines was observed to be significantly different between regular coffee and decaffeinated coffee. Pyrazines were more enriched in the regular coffee, which was due to the reduction of sucrose during the decaffeination process. The reduction of pyrazines led to a lack of nutty, roasted, chocolate, earthy, and musty aroma in the decaffeinated coffee. For the non-targeted analysis, the random forest (RF) classification algorithm was used to select the most important features that could enable a distinct classification between the two coffee types. In total, 20 discriminatory features were identified. The results suggested that pyrazine-derived compounds were a strong marker for the regular coffee group whereas furan-derived compounds were a strong marker for the decaffeinated coffee samples.
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Affiliation(s)
- Yun Zou
- Organic and Biological Analytical Chemistry Group, MolSys Research Unit, University of Liège, 4000 Liège, Belgium; (M.G.); (P.-H.S.); (J.-F.F.)
- Correspondence: or
| | - Meriem Gaida
- Organic and Biological Analytical Chemistry Group, MolSys Research Unit, University of Liège, 4000 Liège, Belgium; (M.G.); (P.-H.S.); (J.-F.F.)
| | - Flavio A. Franchina
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, 44121 Ferrara, Italy;
| | - Pierre-Hugues Stefanuto
- Organic and Biological Analytical Chemistry Group, MolSys Research Unit, University of Liège, 4000 Liège, Belgium; (M.G.); (P.-H.S.); (J.-F.F.)
| | - Jean-François Focant
- Organic and Biological Analytical Chemistry Group, MolSys Research Unit, University of Liège, 4000 Liège, Belgium; (M.G.); (P.-H.S.); (J.-F.F.)
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20
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Luo KK, Huang G, Mitchell AE. Acceleration of lipid oxidation in raw stored almond kernels in response to postharvest moisture exposure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1155-1164. [PMID: 34329485 PMCID: PMC9291489 DOI: 10.1002/jsfa.11452] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/08/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Almonds are an important crop in California, and increased yields necessitate that dried in-hull almonds are stored in the field for longer periods, increasing the potential for postharvest moisture exposure (e.g., rain, fog). Processors are increasingly drying these 'wet' almonds to a moisture content of <6% using low heat before the hulling and shelling process in order to reduce mechanical damage to the nutmeat. To date, there is no information on the impact that moisture exposure and drying prior to hulling and shelling has on lipid oxidation and storage shelf life of raw almonds. RESULTS Raw almonds exposed to ≤8% moisture and subsequently dried (MEx) and almonds not exposed to moisture exposure (≤4% moisture; control) were stored under accelerated shelf life conditions and evaluated monthly over 12 months for free fatty acid (FFA) value, peroxide value (PV), and headspace volatiles. At 12 months of accelerated storage, MEx almonds have 1.4 times higher FFA and 3.5 times higher PV than the control, indicating significant oxidative damage. MEx almonds also demonstrated higher levels of headspace volatile compounds related to lipid oxidation (i.e., hexanal, octanal, hexanoic acid) throughout storage. CONCLUSION Drying almonds exposed to postharvest moisture prior to storage results in a higher degree of lipid oxidation during storage and a significant reduction in shelf life. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Kathleen K Luo
- Department of Food Science and TechnologyUniversity of California, DavisDavisCAUSA
| | | | - Alyson E Mitchell
- Department of Food Science and TechnologyUniversity of California, DavisDavisCAUSA
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21
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Tomishima H, Luo K, Mitchell AE. The Almond ( Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. Annu Rev Food Sci Technol 2021; 13:145-166. [PMID: 34936815 DOI: 10.1146/annurev-food-052720-111942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Haruka Tomishima
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Kathleen Luo
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
| | - Alyson E Mitchell
- Department of Food Science and Technology, University of California-Davis, Davis, California, USA;
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22
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Li D, Zhang Y, Jiang R, He W. Textural properties and consumer preference of functional milk puddings fortified with apricot kernel extracts. J Texture Stud 2021; 53:255-265. [PMID: 34870858 DOI: 10.1111/jtxs.12653] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 11/30/2022]
Abstract
Both the demand for functional foods and their consumption have increased rapidly in recent years. Apricot kernels, originated in China, are rich in dietary protein, fat, fiber, and exhibit high antimicrobial and antioxidant activities. The effects of the agar-gelatin ratio and milk volume on the texture of apricot kernel milk puddings were evaluated. Texture profile analysis indicated that increasing volumes of agar and milk contributed to the hardness and gumminess but reduced the cohesiveness of puddings. The pudding sample S2 (250 ml of milk, 200 ml of water, 60 g of raw apricot kernels, 30 g of sugar, 5 g of gelatin, and 2 g of agar) was ultimately determined as the essential texture matrix prototype for further development of puddings. The effects of the ratio of raw apricot kernels to roasted apricot kernels and cream content in puddings on consumer preference were determined by quantitative descriptive analysis and consumer testing. Both quantitative descriptive analysis and external preference mapping of all puddings (12 samples) indicated that the pudding sample P6 (250 ml of milk, 200 ml of water, 40 g of raw apricot kernels, 20 g of roasted apricot kernels, 40 g of cream, 30 g of sugar, 5 g of gelatin, and 2 g of agar) showed enhanced consumer acceptance. The properties driving preference for P6 were oral smoothness, overall flavor, degree of roast, and milky taste. P6 was ultimately selected as the prototype to incorporate apricot kernels for the development of functional milk puddings with fortified essential nutrients.
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Affiliation(s)
- Dengyun Li
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Yifang Zhang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Ru Jiang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
| | - Wenmeng He
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist United International College, Zhu Hai, China
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23
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Asbaghi O, Moodi V, Neisi A, Shirinbakhshmasoleh M, Abedi S, Oskouie FH, Eslampour E, Ghaedi E, Miraghajani M. The effect of almond intake on glycemic control: A systematic review and dose-response meta-analysis of randomized controlled trials. Phytother Res 2021; 36:395-414. [PMID: 34841609 DOI: 10.1002/ptr.7328] [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: 03/01/2020] [Revised: 10/12/2021] [Accepted: 10/23/2021] [Indexed: 11/08/2022]
Abstract
Number trials have evaluated the effect of almond intake on glycemic control in adults; however, the results remain equivocal. Therefore, the present meta-analysis aims to examine the effectiveness of almond intake on glycemic parameters. Online databases including PubMed, Scopus, ISI web of science, Embase, and Cochrane Library were searched up to August 2021 for trials that examined the effect of almond intake on glycemic control parameters including fasting blood sugar (FBS), insulin, HOMA-IR, and HbA1C. Treatment effects were expressed as mean difference (MD) and the standard deviation (SD) of outcomes. To estimate the overall effect of almond intake, we used the random-effects model. In total, 24 studies with 31 arms were included in our analysis. The meta-analysis revealed that almond intake did not significantly change the concentrations of FBS, HbA1c, insulin levels, and HOMA-IR. In conclusion, there is currently no convincing evidence that almonds have a clear beneficial effect on glycemic control. Future studies are needed before any confirmed conclusion could be drowned.
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Affiliation(s)
- Omid Asbaghi
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Vihan Moodi
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Azadeh Neisi
- Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | | | - Sajjad Abedi
- Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Fatemeh Hosseini Oskouie
- Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Elham Eslampour
- Student Research Committee, Lorestan University of Medical Sciences, Khorramabad, Iran
| | - Ehsan Ghaedi
- Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Maryam Miraghajani
- Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.,The Early Life Research Unit, Academic Division of Child Health, Obstetrics and Gynaecology, and Nottingham Digestive Disease Centre and Biomedical Research Centre, The School of Medicine, University of Nottingham, Nottingham, UK
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Gonçalves S, Gaivão I. Natural Ingredients Common in the Trás-os-Montes Region (Portugal) for Use in the Cosmetic Industry: A Review about Chemical Composition and Antigenotoxic Properties. Molecules 2021; 26:5255. [PMID: 34500687 PMCID: PMC8433906 DOI: 10.3390/molecules26175255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/17/2021] [Accepted: 08/25/2021] [Indexed: 01/09/2023] Open
Abstract
The natural cosmetics market has grown since consumers became aware of the concept of natural-based ingredients. A significant number of cosmetics have an ecological impact on the environment and carry noxious and chemically potent substances. Thus, the use of natural and organic cosmetics becomes increasingly important since it is clear that topical treatment with cosmeceuticals can help improve skin rejuvenation. A substantial investigation into the benefits that fruits and plants can bring to health is required. Studies have shown that antigenotoxic properties are linked to anti-aging properties. Several studies have shown potential antigenotoxicity in natural ingredients such as Almonds (Prunus dulcis), Elderberry (Sambucus nigra), Olives (Olea europaea), and Grapes (Vitis vinifera). This review presents an overview of research conducted on these natural ingredients, the most common in the Northeast of Portugal. This region of Portugal possesses the most organic farmers, and ingredients are easily obtained. The Northeast of Portugal also has climatic, topographic, and pedological differences that contribute to agricultural diversity.
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Affiliation(s)
| | - Isabel Gaivão
- Department of Genetics and Biotechnology and CECAV, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal;
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25
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Saha P, Bhowmick J, Saha A. Formulation and organoleptic evaluation of Poly Herbal Cream of Punica, Neem, Carrot & Jamun as Active Ingredients. BIONATURA 2021. [DOI: 10.21931/rb/2021.06.03.5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Assuming that herbal preparation is better with fewer side effects than synthetics, natural treatments are more effective than allopathy in terms of side effects for better human body healing. Herbal products have a growing demand in the world market, and the plants have been reported in the literature as having various pharmacological activities such as anti-microbial, anti-oxidant, anti-inflammatory activity, anti-cancer, anti-diabetic. The purpose of this study was to develop anti-aging poly-herbal cream by mixing the extract of Punica leaf, Neem Oil, Jamun powder, Carrot powder as the main ingredient, and then creams were developed based on the anti-oxidant ability of herbal extracts and performed their evaluation study. Punica granatam leaves were shade dried and extracted using the Soxhlet method with different solvents such as n-hexane, benzene, and alcohol. Fine extract powder was collected and removed distilled water thoroughly. The cream was formulated into different concentrations, namely F1, F2, F3, and F4. Similar types of research with similar components have been reported, but in this experiment, the formulation is different, and this work is kept cost-efficient and straightforward; it's an attempt to reduce few components and prepare cream and evaluate its potential. According to The International Council for Harmonization of Technical Requirements for Pharmaceuticals for Human Use ICH guidelines, the cream was stable during stability studies, and F3 turned out to be a better formulation than the other three.
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Affiliation(s)
- Puja Saha
- Corresponding author Assistant Professor, Department of Pharmaceutics, School of Pharmacy, Seacom Skills University, Bolpur, Birbhum – 731235, WB
| | | | - Anupam Saha
- Graduated M.Pharm, Pharmacology, NSHM College Of Pharmaceutical Technology, NSHM Knowledge Campus, B.L. Rd, Kolkata - 700053, WB
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26
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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. COATINGS 2021. [DOI: 10.3390/coatings11060618] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.
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Luhmer K, Schulze-Kaysers N, Feuereisen M, Wirth L, Maretzky F, Wüst M, Blum H, Dörr E, Pude R. Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy ( Papaver somniferum L.) Seeds and Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:3439-3451. [PMID: 33722000 DOI: 10.1021/acs.jafc.0c07183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Low morphine yielding winter ('Zeno Morphex') and summer ('Viola', 'Mieszko', 'Borowski') poppy varieties were investigated for their chemical composition and sensory properties. The oil content of the 13 seed samples as well as that of fatty acids, tocopherols, and volatile compounds in the respective oils were determined, and the sensory profiles of the seeds and oils were established. Linoleic acid made up 70.7-75.2% of the fatty acids. High amounts of γ-tocopherol were detected, especially in variety 'Viola' (287 ± 34 mg kg-1), while δ-tocopherol was only present in 'Zeno Morphex' (3.9 ± 0.6 mg kg-1). The most abundant volatiles were caproic acid (1.4-148 μg g-1), hexanal (0.9-15.2 μg g-1), 1-hexanol (0.3-20.1 μg g-1), limonene (1.3-9.4 μg g-1), and 2-pentylfuran (1.0-7.8 μg g-1). The sensory panel distinguished samples in particular by fatty/oily, rancid, sweet, and green attributes, the green aroma being correlated to three methoxypyrazines only present in summer poppies.
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Affiliation(s)
- Katharina Luhmer
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Nadine Schulze-Kaysers
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Michelle Feuereisen
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Lukas Wirth
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Fabian Maretzky
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Matthias Wüst
- Institute of Nutritional and Food Science-Food Chemistry, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Hanna Blum
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
| | - Elisa Dörr
- Institute of Nutritional and Food Science-Molecular Food Technology, Bonn University, Endenicher Allee 19b, D-53115 Bonn, Germany
| | - Ralf Pude
- Institute of Crop Science and Resource Conservation-Renewable Resources, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
- Field Lab Campus Klein-Altendorf, Bonn University, Klein-Altendorf 2, D-53359 Rheinbach, Germany
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Yilmaz-Ersan L, Topcuoglu E. Evaluation of instrumental and sensory measurements using multivariate analysis in probiotic yogurt enriched with almond milk. Journal of Food Science and Technology 2021; 59:133-143. [PMID: 33583953 PMCID: PMC7868674 DOI: 10.1007/s13197-021-04994-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 01/20/2021] [Indexed: 11/27/2022]
Abstract
Highlights Consumers demand the purchase of fortified dairy products.Instrumental (color, texture) and sensorial attributes are critical tests for novel food.Almond milk has high nutritional value with unique textural and sensorial properties.Almond milk is an innovative and attractive additive in probiotic yogurt. Abstract In this study, the effect of almond milk addition on color, texture and sensory attributes of probiotic yogurt was investigated. The data generated in combination with instrumental (color and texture parameters) and sensory measurements was analysed statistically to describe a product's attributes scientifically. Statistical analysis illustrated that almond milk rate and storage time had a significant (P < 0.05) effect on the color and textural parameters of yogurt. Compared with the sensorial parameters, generally there were statistically significant differences among samples, whereas insignificant effect was determined among storage days. The results of descriptive statistics (Principle Component and Hierarchical Cluster Analysis) indicated that the relationships among the analysed attributes were determined. In addition, statistical data has demonstrated that almond milk may be used as a novel and functional ingredient in both industrial and research areas for development, innovation, quality, and safety of dairy products.
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Affiliation(s)
- Lutfiye Yilmaz-Ersan
- Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Bursa, Turkey
| | - Esra Topcuoglu
- Institute of Natural Sciences, Department of Food Engineering, Bursa Uludag University, Bursa, Turkey
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30
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Luo KK, Chapman DM, Lerno LA, Huang G, Mitchell AE. Influence of post-harvest moisture on roasted almond shelf life and consumer acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:139-150. [PMID: 32614076 DOI: 10.1002/jsfa.10624] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 06/19/2020] [Accepted: 07/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The harvest weights of sweet almonds (Prunus dulcis) have significantly increased to meet consumer demand and now exceed processing facility capabilities. Crops are stockpiled for longer periods, increasing the probability of moisture exposure. Wet almonds can be mechanically dried prior to processing; however, it is unclear how this practice influences lipid oxidation, shelf-life, and consumer acceptance. To address this, almonds were exposed to 8% moisture and dried with low heat (ME). Almonds were roasted and stored under accelerated conditions for 12 months and markers of lipid oxidation, headspace volatiles, sensory attributes, and consumer liking were evaluated. RESULTS At 7 months of storage, light roast ME almonds had higher levels of volatiles related to lipid oxidation than non-moisture exposed almonds (NME) and were significantly higher in oxidized, cardboard and painty / solvent flavors. Although untrained consumers did not show significant preferences between the light roast ME and NME almonds, there were quality losses related to lipid oxidation that trained panelists could detect. Dark roast ME almonds demonstrated significant lipid oxidation by 5 months of storage, indicating they will have a compromised shelf life. Findings also indicate that octanal, nonanal, 2-octenal, and hexanoic acid are good indicators of consumer acceptability. CONCLUSION The results of this research illustrate that post-harvest moisture exposure with mechanical drying has a significant effect on the storage quality of roasted almonds and is most pronounced in dark roast products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Kathleen K Luo
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
| | | | - Larry A Lerno
- Food Safety and Measurement Facility, University of California, Davis, Davis, CA, USA
| | | | - Alyson E Mitchell
- Department of Food Science and Technology, University of California, Davis, Davis, CA, USA
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Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices. Int J Food Microbiol 2020; 335:108892. [PMID: 32979616 DOI: 10.1016/j.ijfoodmicro.2020.108892] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 09/01/2020] [Accepted: 09/06/2020] [Indexed: 11/23/2022]
Abstract
Cold plasma is a novel technology for surface decontamination. Almond slices can be contaminated with different microorganisms during their production. In the current research, the atmospheric argon plasma treatment (5, 10, 15, and 20 min) was used to decontamination of almond slices surface. Microbial load, Color, peroxide value, hardness, and sensory properties of slices was comprised with untreated samples (control). Descriptive sensory evaluation about color, flavor, crispiness, crunchiness, and hardness of almond slices were performed. According to the results of the microbial tests, Total count, molds and yeasts, and Staphylococcus aureus of almond surface decreased about 2.95 log cfu/g, 1.81 log cfu/g, and 2.72 log cfu/g after 20 min of plasma treatment, respectively, provided that microbial reduction increased more by increasing the treatment time. Coupled with the color evaluation, peroxide value and sensory attributes didn't change during plasma treatment. Having said that, the hardness of slices was changed by increasing treatment time. Furthermore, Principal Component Analysis and cluster analysis were performed for sensory evaluation. In light of the consumer's point of view, firstly 10 min and secondly 15 min plasma treatment can be more desirable.
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32
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Topcuoglu E, Yilmaz‐Ersan L. Effect of fortification with almond milk on quality characteristics of probiotic yoghurt. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14943] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Esra Topcuoglu
- Institute of Natural Sciences, Department of Food Engineering Bursa Uludag University Bursa Turkey
| | - Lutfiye Yilmaz‐Ersan
- Faculty of Agriculture, Department of Food Engineering Bursa Uludag University Bursa Turkey
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33
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Oliveira I, Meyer AS, Afonso S, Sequeira A, Vilela A, Goufo P, Trindade H, Gonçalves B. Effects of Different Processing Treatments on Almond ( Prunus dulcis) Bioactive Compounds, Antioxidant Activities, Fatty Acids, and Sensorial Characteristics. PLANTS 2020; 9:plants9111627. [PMID: 33238547 PMCID: PMC7700282 DOI: 10.3390/plants9111627] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 11/16/2022]
Abstract
Almond is one of the most commonly consumed nuts worldwide, with health benefits associated with availability of bioactive compounds and fatty acids. Almond is often eaten raw or after some processing steps. However, the latter can positively or negatively influence chemical and sensorial attributes of almonds. This work was carried out to assess the effects of two processing treatments, namely; roasting and blanching on (i) contents of bioactive compounds, (ii) contents of fatty acids (3) antioxidant activities (4), sensorial characteristics of four neglected Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo) and two foreign cultivars (Ferragnès and Glorieta). Results showed that in general, levels of bioactive compounds and antioxidant activities increased with roasting and decreased with blanching. Fatty acid profiles of raw kernels of all cultivars were generally identical although Refêgo exhibited a high content of α-linolenic acid. Following roasting and blanching, content of polyunsaturated fatty acids increased while saturated fatty acids, monounsaturated fatty acids and several health lipid indices decreased. Roasting positively affected perception of skin color and sweetness of Ferragnès and Glorieta as well as skin roughness of Molar and Pegarinhos. Blanching on the other hand led to positive changes in textural properties of Refêgo and Pegarinhos. This study reveals the nutritive benefits of consuming neglected almond cultivars in Portugal, and the novel data reported here could be of interest to growers, processing companies and consumers.
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Affiliation(s)
- Ivo Oliveira
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
- Correspondence:
| | - Anne S. Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, DTU Building 221, DK-2800 Kgs, 2800 Lyngby, Denmark;
| | - Sílvia Afonso
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Alex Sequeira
- Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal;
| | - Alice Vilela
- Biology and Environment Department, CQ-VR, Chemistry Research Centre–Vila Real, Food and Wine Sensory Lab, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
| | - Piebiep Goufo
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Henrique Trindade
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
| | - Berta Gonçalves
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences—CITAB, Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta de Prados, 5000-801 Vila Real, Portugal; (S.A.); (P.G.); (H.T.); (B.G.)
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Physicochemical properties and aroma profiles of flaxseed proteins extracted from whole flaxseed and flaxseed meal. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105731] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels. Foods 2020; 9:foods9060747. [PMID: 32516989 PMCID: PMC7353606 DOI: 10.3390/foods9060747] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/29/2020] [Accepted: 06/01/2020] [Indexed: 11/17/2022] Open
Abstract
Bitterness in almonds is controlled by a single gene (Sk dominant for sweet kernel, sk recessive for bitter kernel) and the proportions of the offspring genotypes (SkSk, Sksk, sksk) depend on the progenitors' genotype. Currently, the latter is deduced after crossing by recording the phenotype of their descendants through kernel tasting. Chemical markers to early identify parental genotypes related to bitter traits can significantly enhance the efficiency of almond breeding programs. On this basis, volatile metabolites related to almond bitterness were investigated by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry coupled to univariate and multivariate statistics on 244 homo- and heterozygous samples from 42 different cultivars. This study evidenced the association between sweet almonds' genotype and some volatile metabolites, in particular benzaldehyde, and provided for the first time chemical markers to discriminate between homo- and heterozygous sweet almond genotypes. Furthermore, a multivariate approach based on independent variables was developed to increase the reliability of almond classification. The Partial Least Square-Discriminant Analysis classification model built with selected volatile metabolites that showed discrimination capacity allowed a 98.0% correct classification. The metabolites identified, in particular benzaldehyde, become suitable markers for the early genotype identification in almonds, while a DNA molecular marker is not yet available.
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Cheng G, Chang P, Shen Y, Wu L, El-Sappah AH, Zhang F, Liang Y. Comparing the Flavor Characteristics of 71 Tomato ( Solanum lycopersicum) Accessions in Central Shaanxi. FRONTIERS IN PLANT SCIENCE 2020; 11:586834. [PMID: 33362814 PMCID: PMC7758415 DOI: 10.3389/fpls.2020.586834] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Accepted: 11/06/2020] [Indexed: 05/21/2023]
Abstract
Flavor is an important quality of mature tomato fruits. Compared with heirloom tomatoes, modern commercial tomato cultivars are considerably less flavorful. This study aimed to compare the flavor of 71 tomato accessions (8 pink cherry, PC; 11 red cherry, RC; 15 pink large-fruited, PL; and 37 red large-fruited, RL) using hedonism scores and odor activity values. Taste compounds were detected using high-performance liquid chromatography. Volatiles were detected using gas chromatography-olfactometry-mass spectrometry. The flavor of tomato accessions can be evaluated using the DTOPSIS analysis method. According to the results of DTOPSIS analysis, 71 tomato accessions can be divided into 4 classes. Tomato accessions PL11, PC4, PC2, PC8, RL35, RC6, and RC10 had better flavor; accessions PC4, PC8, RC10, RL2, and RL35 had better tomato taste; and accessions PL11, PC2, and RC6 had better tomato odor. The concentrations of total soluble solids, fructose, glucose, and citric acid were shown to positively contribute to tomato taste. Tomato odor was mainly derived from 15 volatiles, namely, 1-hexanol, (Z)-3-hexen-1-ol, hexanal, (E)-2-hexenal, (E)-2-heptenal, (E)-2-octenal, (E,E)-2,4-decadienal, (Z)-3,7-dimethyl-2,6-octadieal, 2,6,6-timethyl-1-cyclohexene-1-carboxaldehyde, (2E)-3-(3-pentyl-2-oxiranyl)acrylaldehyde, 6-methyl-5-hepten-2-one, (E)-6,10-dimetyl-5,9-undecadien-2-one, methyl salicylate, 4-allyl-2-methoxyphenol, and 2-isobutylthiazole. Significant positive correlations (P < 0.05) were detected between the compound concentrations and flavor scores. The above-mentioned compounds can be used as parameters for the evaluation of flavor characteristics and as potential targets to improve the flavor quality of tomato varieties.
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Affiliation(s)
- Guoting Cheng
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Peipei Chang
- Institute of Agricultural Sciences, Dezhou, China
| | - Yuanbo Shen
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Liting Wu
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
| | - Ahmed H. El-Sappah
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Department of Genetics, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Fei Zhang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- *Correspondence: Fei Zhang,
| | - Yan Liang
- College of Horticulture, Northwest A&F University, Yangling, China
- State Key Laboratory of Crop Stress Biology in Arid Regions, Northwest A&F University, Yangling, China
- Yan Liang,
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