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SOGUT ECE, SEYDIM ATIFCAN. Starch and whey protein isolate films including an aroma compound stabilized by nanocellulose. AN ACAD BRAS CIENC 2022; 94:e20211232. [DOI: 10.1590/0001-3765202220211232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Accepted: 11/20/2021] [Indexed: 11/09/2022] Open
Affiliation(s)
- ECE SOGUT
- Department of Food Engineering, Turkey
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Chen R, Fang L, Liu J, Herbig B, Norrefeldt V, Mayer F, Fox R, Wargocki P. Cabin air quality on non-smoking commercial flights: A review of published data on airborne pollutants. INDOOR AIR 2021; 31:926-957. [PMID: 33896039 DOI: 10.1111/ina.12831] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/15/2021] [Indexed: 05/24/2023]
Abstract
We reviewed 47 documents published 1967-2019 that reported measurements of volatile organic compounds (VOCs) on commercial aircraft. We compared the measurements with the air quality standards and guidelines for aircraft cabins and in some cases buildings. Average levels of VOCs for which limits exist were lower than the permissible levels except for benzene with average concentration at 5.9 ± 5.5 μg/m3 . Toluene, benzene, ethylbenzene, formaldehyde, acetaldehyde, limonene, nonanal, hexanal, decanal, octanal, acetic acid, acetone, ethanol, butanal, acrolein, isoprene and menthol were the most frequently measured compounds. The concentrations of semi-volatile organic compounds (SVOCs) and other contaminants did not exceed standards and guidelines in buildings except for the average NO2 concentration at 12 ppb. Although the focus was on VOCs, we also retrieved the data on other parameters characterizing cabin environment. Ozone concentration averaged 38 ppb below the upper limit recommended for aircraft. The outdoor air supply rate ranged from 1.7 to 39.5 L/s per person and averaged 6.0 ± 0.8 L/s/p (median 5.8 L/s/p), higher than the minimum level recommended for commercial aircraft. Carbon dioxide concentration averaged 1315 ± 232 ppm, lower than what is permitted in aircraft and close to what is permitted in buildings. Measured temperatures averaged 23.5 ± 0.8°C and were generally within the ranges recommended for avoiding thermal discomfort. Relative humidity averaged 16% ± 5%, lower than what is recommended in buildings.
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Affiliation(s)
- Ruiqing Chen
- Tianjin Key Laboratory of Indoor Air Environmental Quality Control, School of Environmental Science and Engineering, Tianjin University, Tianjin, China
| | - Lei Fang
- International Centre for Indoor Environment and Energy, Department of Civil Engineering, Technical University of Denmark, Lyngby, Denmark
| | - Junjie Liu
- Tianjin Key Laboratory of Indoor Air Environmental Quality Control, School of Environmental Science and Engineering, Tianjin University, Tianjin, China
| | - Britta Herbig
- LMU University Hospital Munich, Institute and Clinic for Occupational, Social and Environmental Medicine, Munich, Germany
| | - Victor Norrefeldt
- Fraunhofer Institute for Building Physics IBP, Holzkirchen Branch, Valley, Germany
| | - Florian Mayer
- Fraunhofer Institute for Building Physics IBP, Holzkirchen Branch, Valley, Germany
| | - Richard Fox
- Aircraft Environment Solutions Inc., San Tan Valley, Arizona, USA
| | - Pawel Wargocki
- International Centre for Indoor Environment and Energy, Department of Civil Engineering, Technical University of Denmark, Lyngby, Denmark
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Wang J, Zhu Y, Shi J, Yan H, Wang M, Ma W, Zhang Y, Peng Q, Chen Y, Lin Z. Discrimination and Identification of Aroma Profiles and Characterized Odorants in Citrus Blend Black Tea with Different Citrus Species. Molecules 2020; 25:molecules25184208. [PMID: 32937894 PMCID: PMC7570765 DOI: 10.3390/molecules25184208] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/10/2020] [Accepted: 09/11/2020] [Indexed: 11/25/2022] Open
Abstract
Citrus blend black teas are popular worldwide, due to its unique flavor and remarkable health benefits. However, the aroma characteristics, aroma profiles and key odorants of it remain to be distinguished and cognized. In this study, the aroma profiles of 12 representative samples with three different cultivars including citrus (Citrus reticulata), bergamot (Citrus bergamia), and lemon (Citrus limon) were determined by a novel approach combined head space-solid phase microextraction (HS-SPME) with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). A total of 348 volatile compounds, among which comprised esters (60), alkenes (55), aldehydes (45), ketones (45), alcohols (37), aromatic hydrocarbons (20), and some others were ultimately identified. The further partial least squares discrimination analysis (PLS-DA) certified obvious differences existed among the three groups with a screening result of 30 significant differential key volatile compounds. A total of 61 aroma-active compounds that mostly presented green, fresh, fruity, and sweet odors were determined in three groups with gas chromatography-olfactometry/mass spectrometry (GC-O/MS) assisted analysis. Heptanal, limonene, linalool, and trans-β-ionone were considered the fundamental odorants associated with the flavors of these teas. Comprehensive analysis showed that limonene, ethyl octanoate, copaene, ethyl butyrate (citrus), benzyl acetate, nerol (bergamot) and furfural (lemon) were determined as the characterized odorants for each type.
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Affiliation(s)
- Jiatong Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430000, China;
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Jiang Shi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Correspondence: (J.S.); (Z.L.); Tel.: +86-0571-86652263 (J.S.); +86-0571-86650617 (Z.L.)
| | - Han Yan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Mengqi Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Wanjun Ma
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
| | - Yuqiong Chen
- College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan 430000, China;
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No. 9 Meiling South Road, Hangzhou 310000, China; (J.W.); (Y.Z.); (H.Y.); (M.W.); (W.M.); (Y.Z.); (Q.P.)
- Correspondence: (J.S.); (Z.L.); Tel.: +86-0571-86652263 (J.S.); +86-0571-86650617 (Z.L.)
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Rezaeinia H, Emadzadeh B, Ghorani B. Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105312] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Singulani JL, Pedroso RS, Ribeiro AB, Nicolella HD, Freitas KS, Damasceno JL, Vieira TM, Crotti AEM, Tavares DC, Martins CHG, Mendes-Giannini MJS, Pires RH. Geraniol and linalool anticandidal activity, genotoxic potential and embryotoxic effect on zebrafish. Future Microbiol 2018; 13:1637-1646. [DOI: 10.2217/fmb-2018-0200] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Aim: Geraniol and linalool are major constituents of the essential oils of medicinal plants. Materials & methods: Antifungal activity of geraniol and linalool were evaluated against five Candida species. The genotoxicity of these compounds was evaluated by the cytokinesis-block micronucleus test, and the embryotoxic assays use zebrafish model. Results: Geraniol and linalool inhibited Candida growth, but geraniol was more effective. The geraniol at concentration of 800 μg/ml and the linalool at concentration of 125 μg/ml significantly increased chromosome damage. Geraniol was more toxic to zebrafish embryo than linalool: LC50 values were 31.3 and 193.3 μg/ml, respectively. Conclusion: Geraniol and linalool have anticandidal activity, but they also exert genotoxic and embryotoxic effects at the highest tested concentrations.
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Affiliation(s)
- Junya L Singulani
- Universidade Estadual Paulista Julio de Mesquita Filho, 14800-903, Araraquara, SP, Brazil
| | - Reginaldo S Pedroso
- Universidade de Franca, 14404-600, Franca, SP, Brazil
- Universidade Federal de Uberlândia,38400-902, Uberlândia, MG, Brazil
| | | | | | | | | | - Tatiana M Vieira
- Universidade de São Paulo, 14040-901, Ribeirão Preto, SP, Brazil
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Wolkoff P, Nielsen GD. Effects by inhalation of abundant fragrances in indoor air - An overview. ENVIRONMENT INTERNATIONAL 2017; 101:96-107. [PMID: 28126407 DOI: 10.1016/j.envint.2017.01.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 12/30/2016] [Accepted: 01/18/2017] [Indexed: 06/06/2023]
Abstract
Odorous compounds (odors) like fragrances may cause adverse health effects. To assess their importance by inhalation, we have reviewed how the four major abundant and common airborne fragrances (α-pinene (APN), limonene (LIM), linalool (LIL), and eugenol (EUG)) impact the perceived indoor air quality as odor annoyance, sensory irritation and sensitization in the airways. Breathing and cardiovascular effects, and work performance, and the impact in the airways of ozone-initiated gas- and particle phase reactions products have also been assessed. Measured maximum indoor concentrations for APN, LIM and LIL are close to or above their odor thresholds, but far below their thresholds for sensory irritation in the eyes and upper airways; no information could be traced for EUG. Likewise, reported risk values for long-term effects are far above reported indoor concentrations. Human exposure studies with mixtures of APN and LIM and supported by animal inhalation models do not support sensitization of the airways at indoor levels by inhalation that include other selected fragrances. Human exposure studies, in general, indicate that reported lung function effects are likely due to the perception rather than toxic effects of the fragrances. In general, effects on the breathing rate and mood by exposure to the fragrances are inconclusive. The fragrances may increase the high-frequency heart rate variability, but aerosol exposure during cleaning activities may result in a reduction. Distractive effects influencing the work performance by fragrance/odor exposure are consistently reported, but their persistence over time is unknown. Mice inhalation studies indicate that LIM or its reaction mixture may possess anti-inflammatory properties. There is insufficient information that ozone-initiated reactions with APN or LIM at typical indoor levels cause airway effects in humans. Limited experimental information is available on long-term effects of ozone-initiated reaction products of APN and LIM at typical indoor levels.
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Affiliation(s)
- Peder Wolkoff
- National Research Centre for the Working Environment, Copenhagen Ø, Denmark.
| | - Gunnar D Nielsen
- National Research Centre for the Working Environment, Copenhagen Ø, Denmark
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Buyukgoz GG, Soforoglu M, Basaran Akgul N, Boyaci IH. Spectroscopic fingerprint of tea varieties by surface enhanced Raman spectroscopy. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1709-16. [PMID: 27570296 PMCID: PMC4984728 DOI: 10.1007/s13197-015-2088-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2015] [Accepted: 11/02/2015] [Indexed: 10/22/2022]
Abstract
The fingerprinting method is generally performed to determine specific molecules or the behavior of specific molecular bonds in the desired sample content. A novel, robust and simple method based on surface enhanced Raman spectroscopy (SERS) was developed to obtain the full spectrum of tea varieties for detection of the purity of the samples based on the type of processing and cultivation. For this purpose, the fingerprint of seven different varieties of tea samples (herbal tea (rose hip, chamomile, linden, green and sage tea), black tea and earl grey tea) combined with silver colloids was obtained by SERS in the range of 200-2000 cm(-1) with an analysis time of 20 s. Each of the thirty-nine tea samples tested showed its own specific SERS spectra. Principal Component Analysis (PCA) was also applied to separate of each tea variety and different models developed for tea samples including three different models for the herbal teas and two different models for black and earl grey tea samples. Herbal tea samples were separated using mean centering, smoothing and median centering pre-processing steps while baselining and derivatisation pre-processing steps were applied to SERS data of black and earl grey tea. The novel spectroscopic fingerprinting technique combined with PCA is an accurate, rapid and simple methodology for the assessment of tea types based on the type of processing and cultivation differences. This method is proposed as an alternative tool in order to determine the characteristics of tea varieties.
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Affiliation(s)
- Guluzar Gorkem Buyukgoz
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
| | - Mehmet Soforoglu
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
| | - Nese Basaran Akgul
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul Turkey
| | - Ismail Hakki Boyaci
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, 06800 Ankara, Turkey
- Food Research Center, Hacettepe University, 06800 Beytepe, Ankara Turkey
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Orth AM, Poplacean I, Fastowski O, Engel KH. Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2013; 31:207-17. [PMID: 24237351 DOI: 10.1080/19440049.2013.866717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The assessment of dietary exposure via the consumption of flavoured foods is a key element of the safety evaluation of flavouring substances. Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. Spiking experiments revealed a transfer rate of 66% for linalool. In contrast, the transfer rate for linalyl acetate was only 1.9%; in turn, the hydrolysis product linalool (17.0%) and a spectrum (19.9%) of degradation and rearrangement products (monoterpene alcohols, esters and hydrocarbons) were present in the tea beverage. The transfer rates were shown to be proportional to the length of the infusion. The impact of the hot water treatment on the enantiomeric compositions of linalyl acetate and linalool was determined, and structure-dependent experiments were performed by variation of the acyl and the alcohol moiety of the monoterpene ester. Comparative dietary exposure assessments demonstrated the need to take correction factors based on the experimentally determined transfer rates into account. Based on tea consumption data from the UK National Diet and Nutrition Survey (2000/2001), the exposure to linalyl acetate ranges from 0.2 mg day(-1) (average) to 1.8 mg day(-1) (high). The corresponding values for linalool are 4.2 mg day(-1) (average) and 46.6 mg day(-1) (high). The exposure of linalool via consumption of the tea beverage is approximately 26 times higher than that of linalyl acetate, although in the flavoured tea leaves the median content of linalyl acetate is approximately 1.8 times higher than that of linalool.
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Affiliation(s)
- Anne-Marie Orth
- a Lehrstuhl für Allgemeine Lebensmitteltechnologie , Technische Universität München, Maximus-von-Imhof-Forum 2 , D-85350 Freising-Weihenstephan , Germany
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