1
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Effect of packaging materials and storage temperature on the physicochemical and microbial properties of ultrasonicated mature coconut water during storage. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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2
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Mujtaba M, Lipponen J, Ojanen M, Puttonen S, Vaittinen H. Trends and challenges in the development of bio-based barrier coating materials for paper/cardboard food packaging; a review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 851:158328. [PMID: 36037892 DOI: 10.1016/j.scitotenv.2022.158328] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 08/18/2022] [Accepted: 08/23/2022] [Indexed: 06/15/2023]
Abstract
Currently, petroleum-based synthetic plastics are used as a key barrier material in the paper-based packaging of several food and nonfood goods. This widespread usage of plastic as a barrier lining is not only harmful to human and marine health, but it is also polluting the ecosystem. Researchers and food manufacturers are focused on biobased alternatives because of its numerous advantages, including biodegradability, biocompatibility, non-toxicity, and structural flexibility. When used alone or in composites/multilayers, these biobased alternatives provide strong barrier qualities against grease, oxygen, microbes, air, and water. According to the most recent literature reports, biobased polymers for barrier coatings are having difficulty breaking into the business. Technological breakthroughs in the field of bioplastic production and application are rapidly evolving, proffering new options for academics and industry to collaborate and develop sustainable packaging solutions. Existing techniques, such as multilayer coating of nanocomposites, can be improved further by designing them in a more systematic manner to attain the best barrier qualities. Modified nanocellulose, lignin nanoparticles, and bio-polyester are among the most promising future candidates for nanocomposite-based packaging films with high barrier qualities. In this review, the state-of-art and research advancements made in biobased polymeric alternatives such as paper and board barrier coating are summarized. Finally, the existing limitations and potential future development prospects for these biobased polymers as barrier materials are reviewed.
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Affiliation(s)
- Muhammad Mujtaba
- Aalto University, Bioproduct and Biosystems, 02150 Espoo, Finland; VTT Technical Research Centre of Finland Ltd, P.O. Box 1000, Espoo FI-02044, Finland.
| | - Juha Lipponen
- Aalto University, Bioproduct and Biosystems, 02150 Espoo, Finland
| | - Mari Ojanen
- Kemira Oyj, Energiakatu 4, 00101 Helsinki, Finland
| | | | - Henri Vaittinen
- Valmet Technologies, Wärtsilänkatu 100, 04440 Järvenpää, Finland
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3
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Esmaeili S, Khanniri E, Berengi Ardestani S, Barzegar M, Sahari MA. What are the effects of gamma irradiation, modified atmosphere packaging, and storage on different properties of turmeric essential oil? Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Hay T, Prakash S, Daygon VD, Fitzgerald M. Review of edible Australian flora for colour and flavour additives: Appraisal of suitability and ethicality for bushfoods as natural additives to facilitate new industry growth. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Saifullah MD, McCullum R, Vuong QV. Phytochemicals and Bioactivities of Australian Native Lemon Myrtle ( Backhousia citriodora) and Lemon-Scented Tea Tree ( Leptospermum petersonii): A Comprehensive Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2130353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- MD Saifullah
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
- Department of Agro Product Processing Technology, Faculty of Applied Science and Technology, Jashore University of Science and Technology, Jashore, Bangladesh
| | - Rebecca McCullum
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
| | - Quan Van Vuong
- School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle, Ourimbah, Australia
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6
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Alderees F, Akter S, Mereddy R, Sultanbawa Y. Formulation, characterization, and stability of food grade oil‐in‐water nanoemulsions of essential oils of
Tasmannia lanceolata
,
Backhousia citriodora
and
Syzygium anisatum. J Food Saf 2022. [DOI: 10.1111/jfs.13001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fahad Alderees
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia
| | - Saleha Akter
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia
| | - Ram Mereddy
- Department of Agriculture and Fisheries Queensland Government, Health and Food Sciences Precinct Coopers Plains Qld Australia
| | - Yasmina Sultanbawa
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI) The University of Queensland Indooroopilly QLD Australia
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7
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Chen ZF, Lin QB, Dong B, Zhong HN, Wang ZW. Comparison of the ability of UV-Vis and UPLC-Q-TOF-MS combined with chemometrics to discriminate recycled and virgin polyethylene. JOURNAL OF HAZARDOUS MATERIALS 2022; 423:127165. [PMID: 34844336 DOI: 10.1016/j.jhazmat.2021.127165] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/21/2021] [Accepted: 09/05/2021] [Indexed: 06/13/2023]
Abstract
A growing attention is attracted to the use of recycled plastics as food contact materials, and its chemical safety research and discrimination approach are indispensable. In current study, ultraviolet-visible spectrometry (UV-Vis) and ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were used to provide spectral and mass fingerprinting for polyethylene (PE). Coupling with chemometrics, two methods were developed to discriminate recycled and virgin PE. UV-Vis combined with chemometrics could be a more accessible, simpler and faster approach. 237-331 nm in UV spectrum was regarded as marker region selected by orthogonal partial least-squares discrimination analysis (OPLS-DA) and the accuracy of both calibration and validation set could reach 100% in linear discrimination analysis (LDA) based on this region. Besides, 2314 ions were detected by UPLC-Q-TOF-MS and processed by MS-DIAL. 48 candidate chemicals were identified, including ketone, esters, carboxylic acid, alcohols and phenols, amine, nitriles, aldehydes and others. Possible origins of these compounds could be classified as plastic, food, drug, cosmetics and pesticide related. Many of these compounds are highly toxic, especially pesticide related, indicating that recycling in closed loop or sorting by the recycled plastic articles is very necessary if the recycled PE is going to be used as food contact material.
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Affiliation(s)
- Zhi-Feng Chen
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China
| | - Qin-Bao Lin
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China.
| | - Ben Dong
- Guangdong Provincial Key Laboratory of Import and Export Technical Measures of Animal, Plant and Food, Guangzhou Customs Technology Center, Guangzhou, Guangdong 510623, China
| | - Huai-Ning Zhong
- Guangdong Provincial Key Laboratory of Import and Export Technical Measures of Animal, Plant and Food, Guangzhou Customs Technology Center, Guangzhou, Guangdong 510623, China; China Certification and Inspection Group Guangdong Co. Ltd, Guangzhou 510623, China
| | - Zhi-Wei Wang
- Key Laboratory of Product Packaging and Logistics, Packaging Engineering Institute, Jinan University, Zhuhai 519070, China
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8
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Fyfe S, Smyth HE, Schirra HJ, Rychlik M, Sultanbawa Y. The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective. Front Nutr 2022; 8:738627. [PMID: 35096922 PMCID: PMC8795586 DOI: 10.3389/fnut.2021.738627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 12/21/2021] [Indexed: 11/24/2022] Open
Abstract
Australia is a rich source of biodiverse native plants that are mostly unstudied by western food science despite many of them being ethnofoods of Australian Indigenous people. Finding and understanding the relevant policy and legal requirements to scientifically assess these plants in a responsible way is a major challenge for food scientists. This work aims to give an overview of what the legal and policy framework is in relation to food chemistry on Australian native plant foods, to clarify the relationships between the guidelines, laws, policies and ethics and to discuss some of the challenges they present in food chemistry. This work provides the framework of Indigenous rights, international treaties, federal and state laws and ethical guidelines including key legislation and guidelines. It discusses the specific areas that are applicable to food chemistry: the collection of plant foods, the analysis of the samples and working with Indigenous communities. This brief perspective presents a framework that can be utilized by food chemists when developing responsible research involving plant foods native to northern Australia and can help them understand some of the complexity of working in this research area.
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Affiliation(s)
- Selina Fyfe
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Health and Food Sciences Precinct, The University of Queensland, Brisbane, QLD, Australia
| | - Heather E Smyth
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Health and Food Sciences Precinct, The University of Queensland, Brisbane, QLD, Australia
| | - Horst Joachim Schirra
- Centre for Advanced Imaging, The University of Queensland, Brisbane, QLD, Australia
- School of Environment and Science, Griffith University, Nathan, QLD, Australia
- Griffith Institute for Drug Discovery, Griffith University, Nathan, QLD, Australia
| | - Michael Rychlik
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Health and Food Sciences Precinct, The University of Queensland, Brisbane, QLD, Australia
- Chair of Analytical Food Chemistry, Technical University of Munich, Freising, Germany
| | - Yasmina Sultanbawa
- Queensland Alliance for Agriculture and Food Innovation (QAAFI), Health and Food Sciences Precinct, The University of Queensland, Brisbane, QLD, Australia
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9
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Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210670] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives. Food industries are interested in the application of natural antimicrobial compounds as an alternative solution to the spoilage problem. This study attempts to investigate the effectiveness of three Australian native plant essential oils (EOs) Tasmanian pepper leaf (TPL), lemon myrtle (LM) and anise myrtle (AM) against weak-acid resistant yeasts, to identify their major bioactive compounds and to elucidate their anti-yeast mode of action. The minimum inhibitory concentration (MIC), minimum fungicidal concentration (MFC) and minimum bactericidal concentration (MBC) were assessed for EOs against weak-acid resistant yeasts (Candida albicans, Candida krusei, Dekkera anomala, Dekkera bruxellensis, Rhodotorula mucilaginosa, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Zygosaccharomyces bailii and Zygosaccharomyces rouxii) and bacteria (Staphylococcus aureus and Escherichia coli). The EOs showed anti-yeast and antibacterial activity at concentrations ranging from 0.03–0.07 mg/mL and 0.22–0.42 mg/mL for TPL and 0.07–0.31 mg/mL and 0.83–1.67 mg/mL for LM, respectively. The EOs main bioactive compounds were identified as polygodial in TPL, citral (neral and geranial) in LM and anethole in AM. No changes in the MICs of the EOs were observed in the sorbitol osmotic protection assay but were found to be increased in the ergosterol binding assay after the addition of exogenous ergosterol. Damaging of the yeast cell membrane, channel formation, cell organelles and ion leakage could be identified as the mode of action of TPL and LM EOs. The studied Australian native plant EOs showed potential as natural antimicrobials that could be used in the beverage and food industry against the spoilage causing yeasts.
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10
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Cheng J, Ke J, Hou X, Li S, Luo Q, Shen G, Wu H, Li M, Liu X, Chen A, Zhang Z. Changes in qualities of dried Zanthoxylum armatum DC. at different storage methods. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Mohtashami S, Babalar M, Tabrizi L, Ghani A, Rowshan V, Shokrpour M. Essential oil constituents and variations in antioxidant compounds of dried summer savory ( Satureja hortensis cv. Saturn) affected by storage conditions and ammonium sulfate. Food Sci Nutr 2021; 9:4986-4997. [PMID: 34532010 PMCID: PMC8441323 DOI: 10.1002/fsn3.2451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2020] [Revised: 06/17/2021] [Accepted: 06/21/2021] [Indexed: 11/12/2022] Open
Abstract
Considering the importance of spice plants and their shelf life, as affected by various factors, the current study considered Summer savory plants (Satureja hortensis cv. Saturn) for evaluation under the application of different concentrations of ammonium sulfate (0, 40, 60, 80, and 100 kg/ha) as primary treatments. Based on the plant response, the control group and 100 kg/ha ammonium sulfate were selected as suitable treatments for storage experiments (i.e., storage at ambient, refrigerator, and freezer temperatures for 8 months). Based on the results, the highest percentage and yield of S. hortensis essential oil and biomass occurred in response to 100 kg ammonium sulfate, whereas the lowest amounts were observed in the control group (i.e., in the absence of ammonium sulfate). During the storage period, the essential oil content decreased, but the carvacrol content of the essential oil increased. During the different durations and conditions of storage, the stability of secondary metabolites varied. Essential oil, rosmarinic acid, and carvacrol contents maintained greater stability in plants treated with ammonium sulfate (100 kg/ha), compared with the control group during the storage period. It can be concluded that the preharvest application of ammonium sulfate on S. hortensis improved plant growth and quality indices at preharvest time, while also maintaining the stability of its active ingredients at the postharvest stage and storage time. It also led results to recommend storing Summer savory in the freezer to better preserve its secondary metabolites.
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Affiliation(s)
- Saeideh Mohtashami
- Department of Horticultural ScienceCollege of AgricultureJahrom UniversityJahromIran
| | - Mesbah Babalar
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
| | - Leila Tabrizi
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
| | - Askar Ghani
- Department of Horticultural ScienceCollege of AgricultureJahrom UniversityJahromIran
| | - Vahid Rowshan
- Department of Natural Resources, Fars Agricultural and Natural Resources Research and Education CenterAREEOShirazIran
| | - Majid Shokrpour
- Department of Horticultural ScienceFaculty of Agriculture Science and EngineeringCollege of Agricultural and Natural ResourcesUniversity of TehranKarajIran
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12
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Makhlouf FZ, Squeo G, Difonzo G, Faccia M, Pasqualone A, Summo C, Barkat M, Caponio F. Effects of storage on the oxidative stability of acorn oils extracted from three different Quercus species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:131-138. [PMID: 32608514 DOI: 10.1002/jsfa.10623] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/11/2020] [Accepted: 07/01/2020] [Indexed: 05/14/2023]
Abstract
BACKGROUND Acorn fruit and its components and by-products are receiving renewed interest due to their nutritional and phytochemical features. In particular, the oil extracted from acorns is recognized for having high nutritional quality and for being rich in bioactive compounds. Despite the growing interest, few papers are available that consider the evolution of acorn-oil characteristics during storage. Our aim was to investigate the storage-related changes in acorn oils extracted from three Quercus species grown in Algeria (Q. ilex, Q. suber, and Q. coccifera) 180 days after production, with a focus on polar and volatile compounds, not yet investigated. Basic quality parameters, phenolic content, antioxidant activity and induction time were also monitored. RESULTS The oxidation markers (peroxide value and UV absorptions) increased during storage, whereas antioxidants decreased. A distinctive volatile profile was observed at the time of production, which underwent changes during storage. Polar compounds increased, whereas induction time decreased. The oil extracted from Quercus suber L. was the most affected by storage time. CONCLUSION Floral and fruity volatile compounds detected in the oils' headspace could explain the pleasant flavor of acorn oils reported by other authors. As with other vegetable oils, storage depletes both volatiles and antioxidants and produces oxidation compounds, such as oxidized triacylglycerols. However, the acorn oils that were studied were quite stable under storage in the dark at room temperature for 6 months. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fatima Z Makhlouf
- Laboratoire Bioqual, INATAA, , Université Frères Mentouri Constantine 1, Constantine, Algeria
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Michele Faccia
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, , Université Frères Mentouri Constantine 1, Constantine, Algeria
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Bari, Italy
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Korkmaz A, Atasoy AF, Hayaloglu AA. Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage. Food Chem 2019; 311:125910. [PMID: 31784069 DOI: 10.1016/j.foodchem.2019.125910] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 10/20/2019] [Accepted: 11/13/2019] [Indexed: 12/29/2022]
Abstract
Changes in sugars, organic acids and volatile compounds (VC) of red pepper flakes (RPF), traditional (TRI), and industrial (INI) isot peppers were evaluated during one year storage at the room condition. The changes in the flavor components were significantly affected by the production methods and storage time. Glucose content decreased gradually along storage and reduced by about 21.23, 47.22 and 56.65% for TRI, INI and RPF, respectively. However, fructose decreased significantly only in RPF (11.29%). Citric and succinic acids exhibited slight changes, but malic acid showed an increasing trend, especially in RPF (4-fold). Most of the VC in all samples decreased or disappeared after storage. The major quantitative losses in these compounds were found in TRI during the first 3 months as 81.76%. The storage was found to be caused deterioration flavor properties in red pepper spices and revealed the importance of appropriate storage conditions.
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Affiliation(s)
- Aziz Korkmaz
- Faculty of Health Science, Department of Nutrition and Dietetics, Mardin Artuklu University, 47200 Mardin, Turkey.
| | - Ahmet Ferit Atasoy
- Faculty of Engineering, Department of Food Engineering, Harran University, 63010 Sanlıurfa, Turkey; Pepper and Isot Research and Application Center, Harran University, 63010 Sanlıurfa, Turkey
| | - Ali Adnan Hayaloglu
- Faculty of Engineering, Department of Food Engineering, Inonu University, 44000 Malatya, Turkey
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14
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Richmond R, Bowyer M, Vuong Q. Australian native fruits: Potential uses as functional food ingredients. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103547] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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15
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Yuan S, Zhang Y, Xie Y, Guo Y, Cheng Y, Qian H, Liu Z, Shen J, Yao W. Scalping of aroma compounds from food simulants into polyethylene terephthalate laminated steel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3761-3768. [PMID: 30637757 DOI: 10.1002/jsfa.9590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 01/02/2019] [Accepted: 01/08/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Aroma scalping is a very common problem and can affect the sensory quality of packaged food. To study the aroma scalping characteristics of polyethylene terephthalate laminated steel (PET-LS), the sorption kinetics of six common aroma compounds (2-pentanone, 2-heptanone, hexanal, citral, butyl acetate, isopentyl acetate) in foods were assessed for drawn-redrawn cans made with PET-LS. RESULTS Storage temperature and initial concentration were proved as important factors to affect compound sorption and diffusion for flavors. The correlation between logarithm of equilibrium absorption ln M∞ and reciprocal of absolute temperature 1/T showed good linear relationship (R2 = 0.9380-0.9998) at 4 °C, 20 °C and 50 °C, and the M∞ obtained by the experiment was very close to the predicted value at 37 °C. At low initial concentration (below 500 µL L-1 ), the absorption capacity and initial concentration showed a slow linear growth trend, whereas there was a rapid change at high initial concentration. The values of diffusion coefficient D were on the order of 10-11 -10-12 m2 day-1 , which were lower than reported for other polymer materials (linear low-density polyethylene, polybutylene succinate, polylactic acid). CONCLUSION The equilibrium absorption amount of each flavor component was dependent on the temperature under the same concentration (500 µL L-1 ). The Fickian diffusion model was used for fitting the experimental kinetics values satisfactorily (R2 = 0.9158-0.9885). © 2019 Society of Chemical Industry.
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Affiliation(s)
- Shaofeng Yuan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yichi Zhang
- Economics and Management School, Wuhan University, Wuhan, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yahui Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - He Qian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
| | - Zhigang Liu
- School of Mechanical Engineering, Jiangnan University, Wuxi, China
| | - Junjie Shen
- Suzhou Hycan Holdings Co., Ltd, Suzhou, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Joint International Research Laboratory of Food Safety, Jiangnan University, Wuxi, China
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16
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Ebadi M, Sefidkon F, Azizi M, Ahmadi N. Packaging methods and storage duration affect essential oil content and composition of lemon verbena ( Lippia citriodora Kunth.). Food Sci Nutr 2017; 5:588-595. [PMID: 28572945 PMCID: PMC5448364 DOI: 10.1002/fsn3.434] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2016] [Revised: 09/23/2016] [Accepted: 09/25/2016] [Indexed: 12/02/2022] Open
Abstract
Changes in essential oils (EOs) content and composition of lemon verbena leave at different packaging methods (packaged with air, nitrogen, or under vacuum) and during storage period (0, 2, 4, 6 and 8 months) were determined. All the samples were hydrodistilled every 2 months during storage for EO content evaluation. EO composition was determined by gas chromatography and gas chromatography-mass spectrometry. The results showed that by extending the storage period in all packaging methods, EO content was significantly decreased. Parallel to the increase in the storage duration in all packaging methods, citral content was decreased, whereas the amounts of limonene and 1,8-cineole were increased. Packaging of lemon verbena leaves with nitrogen preserved the highest EO content during 8 months of storage and achieved the desired amounts of citral, limonene, and 1,8-cineole. This investigation also showed camphene may be a useful marker for the indication of storage duration of lemon verbena.
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Affiliation(s)
- Mohammad‐Taghi Ebadi
- Department of Horticultural SciencesFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | | | - Majid Azizi
- Department of Horticultural SciencesFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Noorollah Ahmadi
- Department of Horticultural SciencesFaculty of AgricultureTarbiat Modares UniversityTehranIran
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17
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Leelaphiwat P, Harte JB, Auras RA, Ong PK, Chonhenchob V. Effects of packaging materials on the aroma stability of Thai 'tom yam' seasoning powder as determined by descriptive sensory analysis and gas chromatography-mass spectrometry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1854-1860. [PMID: 27507120 DOI: 10.1002/jsfa.7986] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2016] [Revised: 07/14/2016] [Accepted: 08/07/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Changes in the aroma characteristics of Thai 'tom yam' seasoning powder, containing lemongrass, galangal and kaffir lime leaf, as affected by different packaging materials were assessed using quantitative descriptive analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The descriptive aroma attributes for lemongrass, galangal and kaffir lime leaf powders were developed by the QDA panel. The mixed herb and spice seasoning powder was kept in glass jars closed with different packaging materials (Nylon 6, polyethylene terephthalate (PET) and polylactic acid (PLA)) stored at 38 °C (accelerated storage condition), and evaluated by the trained QDA panel during storage for 49 days. RESULTS The descriptive words for Thai 'tom yam' seasoning powder developed by the trained panelists were lemongrass, vinegary and leafy for lemongrass, galangal and kaffir lime leaf dried powder, respectively. The aroma intensities significantly (P ≤ 0.05) decreased with increased storage time. However, the intensity scores for aroma attributes were not significantly (P > 0.05) different among the packaging materials studied. The major components in Thai 'tom yam' seasoning powder, quantified by GC-MS, were estragole, bicyclo[3.1.1]heptane, β-bisabolene, benzoic acid and 2-ethylhexyl salicylate. The concentrations of major aroma compounds significantly (P ≤ 0.05) decreased with storage time. CONCLUSION Aroma stability of Thai 'tom yam' powder can be determined by descriptive sensory evaluation and GC-MS analysis. Nylon, PET and PLA exhibited similar aroma barrier properties against key aroma compounds in Thai 'tom yam'. This information can be used for prediction of aroma loss through packaging materials during storage of Thai 'tom yam'. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Pattarin Leelaphiwat
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
| | - Janice B Harte
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, 48824, USA
| | - Rafael A Auras
- School of Packaging, Michigan State University, East Lansing, MI, 48824, USA
| | - Peter Kc Ong
- Food Science and Technology Programme, National University of Singapore, Singapore, 117542
- KH Roberts Pte Ltd, Singapore, 627948
| | - Vanee Chonhenchob
- Department of Packaging and Materials Technology, Kasetsart University, Bangkok, 10900, Thailand
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Su K, Liu Y, Song H. Identification of Xiangzaolu Key Aroma Compounds and Stability Analysis of Microcapsule Production of Simulated Substance. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13144] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Keran Su
- School of Food and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048; China
| | - Ye Liu
- School of Food and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048; China
| | - Huanlu Song
- School of Food and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048; China
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Tang C, Jin Y, Wang X, Hu G, Xie G, Li X, Luo M. Highly selective gas-phase synthesis of 1,1-dichloroethylene from 1,1,2-trichloroethane over supported amine catalysts. Chem Res Chin Univ 2015. [DOI: 10.1007/s40242-015-5172-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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