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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage. Food Res Int 2023; 169:112864. [PMID: 37254313 DOI: 10.1016/j.foodres.2023.112864] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents. Volatile profiles were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. For both vegetables, it was observed that different pretreatments prior to a pasteurization step led to diverse volatile profiles. The differences in volatile profiles observed in the different samples were presumably attributed to the different degrees of enzymatic conversions, further conversions of enzymatically formed products and thermally induced reactivities. Interestingly, the observed initial relative differences between volatile profiles of differently pretreated pasteurized samples were still observed after a refrigerated storage of 4 weeks at 4 °C. In conclusion, refrigerated storage only limitedly affected the resulting volatile profile.
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Affiliation(s)
- Sophie M Delbaere
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tom Bernaerts
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Mirte Vangrunderbeek
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Flore Vancoillie
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Marc E Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Tara Grauwet
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
| | - Ann M Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems, KU Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium.
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Reale S, Biancolillo A, Foschi M, Di Donato F, Di Censo E, D'Archivio AA. Geographical discrimination of Italian carrot (Daucus carota L.) varieties: A comparison between ATR FT-IR fingerprinting and HS-SPME/GC-MS volatile profiling. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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3
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Yuan L, Xu F, Xu Y, Wu J, Lao F. Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure. Molecules 2022; 27:molecules27196506. [PMID: 36235043 PMCID: PMC9571789 DOI: 10.3390/molecules27196506] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/09/2022] Open
Abstract
Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure often results in unreproducible flavor quality properties of marinated vegetables and waste of brine and time in production. A novel green and sustainable technique, high-pressure processing (HPP), has caught the attention of the food industry. In this study, the effects of HPP and TS treatment on the visual, flavor, textural, and microbiological qualities of Chinese marinated lotus root slices were investigated. Compared to the TS products, lighter color, more varieties of volatile compounds, and crunchier texture were detected in the HPP products. Throughout the 4 °C, 25 °C, and 45 °C shelf life challenges, the HPP products retained their original color and crunchiness better than the TS ones, whereas no significant differences were found in total viable counts (TVCs) in the first half of the shelf lives. The Arrhenius model under the first-order reaction of TVC deterioration showed a good fit to the shelf life of the HPP marinated lotus root slices. This study demonstrates that HPP may assist in making the best use of brine in a more time-efficient manner to improve the visual, flavor, and textural quality of traditional Chinese marinated lotus root slices.
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Affiliation(s)
- Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Feifei Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Yingying Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
- Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua 225700, China
- Correspondence: ; Tel.: +86-010-62737464
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Delbaere SM, Bernaerts T, Vangrunderbeek M, Vancoillie F, Hendrickx ME, Grauwet T, Van Loey AM. The Volatile Profile of Brussels Sprouts ( Brassica oleracea Var. gemmifera) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions. Foods 2022; 11:foods11182892. [PMID: 36141018 PMCID: PMC9498443 DOI: 10.3390/foods11182892] [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: 08/22/2022] [Revised: 09/09/2022] [Accepted: 09/10/2022] [Indexed: 11/16/2022] Open
Abstract
Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study. As a second objective, the effect of varying PEF conditions on the volatile profile of Brussels sprouts was elucidated. Volatile fingerprinting was used to deduce whether and which (bio)chemical reactions had occurred. Surprisingly, PEF at 1.01 kV/cm and 2.7 kJ/kg prior to heating was assumed not to have caused significant membrane permeabilization since similar volatiles were observed in the case of only heating, as opposed to mixing. A PEF treatment with an electrical field strength of 3.00 kV/cm led to a significantly higher formation of certain enzymatic reaction products, being more pronounced when combined with an energy input of 27.7 kJ/kg, implying that these PEF conditions could induce substantial membrane permeabilization. The results of this study can be utilized to steer enzymatic conversions towards an intended volatile profile of Brussels sprouts by applying PEF.
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Tian Y, Deng F. Phytochemistry and biological activity of mustard (Brassica juncea): a review. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1833988] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Yan Tian
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agriculture University, Changsha, China
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Ao X, Yan J, Chen C, Zhao J, Liu S, Zhao K, Chen S, He L. Isolation and identification of the spoilage microorganisms in Sichuan homemade Paocai and their impact on quality and safety. Food Sci Nutr 2019; 7:2939-2947. [PMID: 31572587 PMCID: PMC6766596 DOI: 10.1002/fsn3.1148] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/06/2019] [Accepted: 06/11/2019] [Indexed: 11/07/2022] Open
Abstract
The spoilage microbiology in Paocai (fermented vegetables) affects not only the quality of this popular traditional Chinese food but also its safety. This study aimed to isolate and identify the microorganisms commonly leading to spoilage in homemade Paocai from the Sichuan region and, further, to scientifically assess the impact of these microorganisms on product quality and safety. Seven putrid Paocai samples were collected from 7 families in different Sichuan cities. From these, 45 strains were isolated by means of a nutrient agar medium and rose bengal agar. All of the 22 strains (5 fungi and 17 bacteria) with different colonial morphologies and corruption phenomenon in Paocai were determined 16S rDNA/18S rDNA gene sequences. Bacteria were identified as Bacillus spp. (16 strains) and Staphylococcus saprophyticus (1 strain), while the 5 fungi were identified as Candida spp. (3 strains), Kodamaea ohmeri (1 strain), and Geotrichum candidum (1 strain). Based on the results of identification, 7 representative strains of different species were determined as the spoilage characteristics in paocai. All the representative strains metabolized to produce nitrite. Strain SPF21 (K. ohmeri) has a particularly serious impact on the crunchiness of Paocai; however, strains SPF19 (Bacillus subtilis) and SPF21 have the greatest influence on its color. All five of the fungi were seen to form a film on the surface of the Paocai, with SPF5 (G. candidum) exerting the most extreme influence. The growth characteristics in the broth showed that all the representative strains investigated metabolized most of the carbohydrates and were able to tolerate the salinity and acidity of the ordinary homemade Paocai. Moreover, these strains were found to have obvious impacts on the volatile components of Paocai, especially SPF2 and SPF8, with higher dimethyl disulfide and dimethyl trisulfide, which were found to have a pungent odor when highly concentrated.
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Affiliation(s)
- Xiaolin Ao
- Sichuan Agricultural UniversityYaanChina
| | | | - Ceng Chen
- Sichuan Agricultural UniversityYaanChina
| | | | | | - Ke Zhao
- Sichuan Agricultural UniversityYaanChina
| | | | - Li He
- Sichuan Agricultural UniversityYaanChina
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Shen Q, Jiang J, Wang M, Chen J, Liu D, Ye X, Hu Y. Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qing Shen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Department of Food Science and Technology, College of Agriculture and Environmental Sciences University of California Davis California
| | - Jing Jiang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Mengting Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Yaqin Hu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
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Watts EG, Janes ME, Prinyawiwatkul W, Shen Y, Xu Z, Johnson D. Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Evelyn G. Watts
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Yixiao Shen
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Danielle Johnson
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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