1
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Puganen A, Damerau A, Pöysä M, Lampi AM, Piironen V, Yang B, Linderborg KM. Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation. Food Chem 2024; 451:139448. [PMID: 38685179 DOI: 10.1016/j.foodchem.2024.139448] [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: 12/21/2023] [Revised: 03/22/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9-8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications.
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Affiliation(s)
- Anna Puganen
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Marjo Pöysä
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Baoru Yang
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Kaisa M Linderborg
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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2
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Zhang Y, Sun M, Huo R, Gu Q, Miao Y, Zhang M. The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics. Food Sci Nutr 2024; 12:3188-3198. [PMID: 38726442 PMCID: PMC11077182 DOI: 10.1002/fsn3.3985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/10/2024] [Indexed: 05/12/2024] Open
Abstract
In this study, we used the LC-ESI-MS/MS technique to elucidate the effects of stir-frying on the lipidomics of oat flour before and after storage. We detected 1540 lipids in 54 subclasses; triglycerides were the most abundant, followed by diacylglycerol, ceramide (Cer), digalactosyldiacylglycerol, cardiolipin, and phosphatidylcholine. Principal component analysis and orthogonal least squares discriminant analysis analyses showed that oat flour lipids were significantly different before and after storage in stir-fried oat flour and raw oat flour. After oat flour was stir-fried, most of the lipid metabolites in it were significantly downregulated, and the changes in lipids during storage were reduced. Sphingolipid metabolism and ether lipid metabolism were the key metabolic pathways, and Cer, PC, and lyso-phosphatidylcholine were the key lipid metabolites identified in the related metabolic pathways during oat flour storage. Frying inhibits lipid metabolic pathways during storage of oat flour, thereby improving lipid stability and quality during storage. This study laid the foundation for further investigating quality control and the mechanism of changes in lipids during the storage of oat flour.
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Affiliation(s)
- Yuanyuan Zhang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Minjun Sun
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Rui Huo
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Qixin Gu
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Ying Miao
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
| | - Meili Zhang
- College of Food Science and EngineeringInner Mongolia Agriculture UniversityHohhotChina
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3
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McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Front Nutr 2024; 11:1345371. [PMID: 38379545 PMCID: PMC10877596 DOI: 10.3389/fnut.2024.1345371] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 01/08/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties. Methods This study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oat content. The volatile compounds and their respective aromas were analysed using solid phase microextraction followed by gas chromatography mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Liquid chromatography mass spectrometry (LC-MS) was used for identification of avenanthramides and avenacosides. Particle size and polydispersity index (PDI) were analysed using a Mastersizer and Zetasizer, respectively, with colour analysis carried out using a colourimeter, and viscosity measurements using a rheometer. Descriptive sensory profiling was used to assess the impact on the sensory characteristics of the different samples and the sensory data acquired were correlated with the instrumental data. Results Samples with smaller particle size appeared whiter-both instrumentally and perceptually. The only clear plastic packaged product differed substantially in volatile profile from all other products, with a higher abundance of many volatile compounds, and high overall perceived aroma. Avenanthramides and avenacosides were present in all samples, but differed significantly in abundance between them. Discussion The results suggested smaller particle size leads to whiter colour, whilst differences in processing and packaging may contribute to significant differences in aroma. Astringency did not differ significantly between samples, suggesting that the variation in the concentrations of avenacosides and avenanthramides were below noticeable differences.
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Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | | | - Ruan Elliott
- Department of Nutrition and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
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4
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Tang Y, Xu L, Yu Z, Zhang S, Nie E, Wang H, Yang Z. Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage. Food Chem X 2023; 20:100904. [PMID: 37817988 PMCID: PMC10560779 DOI: 10.1016/j.fochx.2023.100904] [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: 07/19/2023] [Revised: 09/16/2023] [Accepted: 09/26/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat and barley during long-term storage. Results showed that the initial free fatty acid content in oat was higher than that in barley. This may mean that lipid hydrolysis started under the function of lipase when oat and barley were milled into flours. Both storage and EBI factors influenced lipid-degrading enzyme activity and promoted lipid oxidation in oat and barley. However, it seemed that storage had higher impacts because the DPPH scavenging activity decreased greatly, and the contents of both malondialdehyde and volatile lipid oxidation products increased in all samples. Thus, the antioxidant capacity and level of lipid oxidation after EBI treatment should be considered when producing oat and barley foods. Overall, this study shows the high potential of EBI for use as a non-thermal technique in stabilising the storage quality of oat and barley.
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Affiliation(s)
- Yue Tang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lei Xu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhiyang Yu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Sufen Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Enguang Nie
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Haiyan Wang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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Zhao J, Zheng R, Li X, Lyu Z, Ma L, Song C, Qie X, Yan X, Hao C. Electrophysiological and Behavioral Responses of Plodia interpunctella (Hübner) Females to Aldehyde Volatiles from Dried Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37921278 DOI: 10.1021/acs.jafc.3c04530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
Plodia interpunctella (Lepidoptera: Pyraloidea) is a notorious pest of stored grain globally. The dried fruits (Ziziphus jujuba, Malus pumila, and Fragaria ananassa) can strongly attract P. interpunctella. However, specific volatile compounds responsible for such effects have not been identified. Volatiles were analyzed by using headspace solid-phase microextraction (HS-SPME) and chromatography-mass spectrometry (GCMS) techniques. Five aldehyde compounds were selected for electroantennogram (EAG), single sensillum recording (SSR), and behavioral response assays. The three chemicals that elicited the strongest EAG responses to mated females at 100 μg/μL include hexanal (1.13 mV), heptanal (0.92 mV), and octanal (0.73 mV). In SSR experiments, the basiconic sensilla of the antennae responded to these aldehyde compounds. The results of behavioral responses showed that all aldehydes exhibited dose-dependent responses, with hexanal having the highest attractant rate of 74.56%. These compounds have the potential to be used for monitoring P. interpunctella and its integrated management program.
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Affiliation(s)
- Jinyu Zhao
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Ruirui Zheng
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Xiaofei Li
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Zhishen Lyu
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Li Ma
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Chengfei Song
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Xingtao Qie
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Xizhong Yan
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
| | - Chi Hao
- College of Plant Protection, Shanxi Agricultural University, Taigu 030801, P. R. China
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6
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Nemzer B, Al-Taher F. Analysis of Fatty Acid Composition in Sprouted Grains. Foods 2023; 12:foods12091853. [PMID: 37174393 PMCID: PMC10178583 DOI: 10.3390/foods12091853] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17-37 °C, 1-9 days). Limited findings showed that sprouting grains at higher temperatures (20-25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains.
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Affiliation(s)
- Boris Nemzer
- Research & Development, VDF/FutureCeuticals, Inc., Momence, IL 60954, USA
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Fadwa Al-Taher
- Research & Development, VDF/FutureCeuticals, Inc., Momence, IL 60954, USA
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7
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Nikinmaa M, Mustonen SA, Huitula L, Laaksonen O, Linderborg KM, Nordlund E, Sozer N. Wholegrain oat quality indicators for production of extruded snacks. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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8
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Dapčević-Hadnađev T, Tomić J, Škrobot D, Šarić B, Hadnađev M. Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours. DISCOVER FOOD 2022. [PMCID: PMC8890466 DOI: 10.1007/s44187-022-00012-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Strategies to increase the bio-functionality of staple food, such as bread, by incorporating whole-grain wheat flour or flour from other, non-wheat grains instead of refined wheat flour are often constrained with the lack of their techno-functionality, despite the associated beneficial effect on consumers' health and well-being. Most of the available studies investigating the possibilities to improve technological and sensory quality of bread prepared using whole-grain wheat and non-wheat flours still rely on formulation approaches in which different additives and novel ingredients are used as structuring agents. Less attention has been given to technological approaches which could be applied to induce structural changes on biopolymer level and thus increase the breadmaking potential of whole grains such as: modification of grain and biopolymers structure by germination, flour particle size reduction, dry-heat or hydrothermal treatment, atmospheric cold plasma, high-pressure processing or ultrasound treatment. Strategies to modify processing variables during breadmaking like dough kneading and hydration modification, sourdough fermentation or non-conventional baking techniques application are also poorly exploited for bread preparation from non-wheat grains. In this paper, the challenges and opportunities of abovementioned processing strategies for the development of bread with whole-wheat flours and non-wheat flours from underutilised gluten-containing or gluten-free cereals and pseudocereals will be reviewed throughout the whole breadmaking chain: from grain to bread and from milling to baking. Feasibility of different strategies to increase the technological performance and sensory quality of bread based on whole-grain wheat flours or flours from other, non-wheat grains will be addressed considering both the environmental, safety and nutritive advantages.
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Affiliation(s)
- Tamara Dapčević-Hadnađev
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Tomić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dubravka Škrobot
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Šarić
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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9
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Immonen M, Chandrakusuma A, Hokkanen S, Partanen R, Mäkelä-Salmi N, Myllärinen P. The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Li X, Oey I, Ying Leong S, Kebede B. Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chem 2022; 405:134864. [DOI: 10.1016/j.foodchem.2022.134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 10/15/2022] [Accepted: 11/02/2022] [Indexed: 11/08/2022]
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11
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Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Res Int 2022; 157:111243. [DOI: 10.1016/j.foodres.2022.111243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/24/2022] [Accepted: 04/08/2022] [Indexed: 11/21/2022]
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12
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Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041331. [PMID: 35209115 PMCID: PMC8876722 DOI: 10.3390/molecules27041331] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/10/2022] [Accepted: 02/12/2022] [Indexed: 11/17/2022]
Abstract
Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours. The chemical profiles of thirteen breads made from aged flours were obtained using LC/MS and modeled by orthogonal partial least squares (OPLS) to predict flavor liking. Top predictive chemical features (negatively correlated) were identified as pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), 12,13-dihydroxy-9Z-octadecenoic acid, and 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. The sensory analysis confirmed the three compounds increased the bitterness intensity of the bread samples. The formation of the trihydroxy fatty acid bitter compound, pinellic acid (9S,12S,13S-trihydroxy-10E-octadecenoic acid), was impacted by the lipoxygenase activity of the flour; however, there was no influence on the formation of 12,13-dihydroxy-9Z-octadecenoic acid or 1-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine. Additionally, the concentrations of all bitter compounds were significantly higher in bread made from aged flour versus non-aged flour.
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13
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Yang Z, Zhou Y, Xing JJ, Guo XN, Zhu KX. Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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14
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Bharathi R, Muljadi T, Tyl C, Annor GA. Progress on breeding and food processing efforts to improve chemical composition and functionality of intermediate wheatgrass (
Thinopyrum intermedium
) for the food industry. Cereal Chem 2021. [DOI: 10.1002/cche.10482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Radhika Bharathi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Timothea Muljadi
- Department of Food Science and Nutrition University of Minnesota Saint Paul MN USA
| | - Catrin Tyl
- Department of Food Science and Technology University of Georgia Athens GA USA
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15
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Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103316] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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16
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Chang Z, Fan W, Li Q, Zhao J. Lipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1967383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zhiyao Chang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Wendong Fan
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Quanhong Li
- Beijing Key Laboratory of Odor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
| | - Jing Zhao
- Beijing Key Laboratory of Odor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
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17
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Ekpa O, Fogliano V, Linnemann A. Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4042-4049. [PMID: 33349938 PMCID: PMC8248037 DOI: 10.1002/jsfa.11039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/16/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Maize varieties that are rich in carotenoids have been developed to combat vitamin A deficiency in Sub-Saharan Africa. Unfortunately, after harvest, carotenoids degrade and off-flavor volatiles develop, which affect nutrient intake and consumer acceptance. This study evaluated carotenoid retention and aroma compound stability in provitamin A biofortified maize, variety Pool 8A, as influenced by dry milling and storage in different packaging and temperature conditions. RESULTS The lowest amount of total carotenoids was found in flour stored in laminated paper bags at 37 °C (only 16% retention after 180 days), attributable to the high storage temperature and oxygen permeability of the packaging material. No significant effect on carotenoid degradation was found for dry milling, either by rotor mill or freezer mill, but the formation of volatile compounds was significantly (P < 0.05) affected. Volatile compounds such as hexanal, 2-pentylfuran, 1-propanol, 2-heptanone, butyrolactone, limonene, and hexanoic acid were found in different proportions after milling. The highest concentration of hexanal was in flour milled by rotor mill or freezer mill, and stored in laminated paper bags at 37 °C after 180 days, and the lowest concentrations were for flour in aluminium bags and double-layered polyethylene bags stored at 4 °C. CONCLUSION Maize flour stored in double-layered polyethylene bags had the highest carotenoid retention and aroma stability. Importantly, the use of these bags is economically feasible in low-income countries. Overall, our results show that effective control of storage conditions is crucial to prevent carotenoid loss and decrease off-odor formation. © 2020 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)
- Onu Ekpa
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Anita Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
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18
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Watt EE, Dunn ML, Steele FM, Pike OA. Optimization of oat amylase activity during sprouting to enhance sugar production. Cereal Chem 2021. [DOI: 10.1002/cche.10421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Erin E. Watt
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Michael L. Dunn
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Frost M. Steele
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
| | - Oscar A. Pike
- Department of Nutrition, Dietetics and Food Science Brigham Young University Provo UT USA
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19
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Grebenteuch S, Kanzler C, Klaußnitzer S, Kroh LW, Rohn S. The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures. Molecules 2021; 26:1104. [PMID: 33669774 PMCID: PMC7923043 DOI: 10.3390/molecules26041104] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/16/2021] [Accepted: 02/16/2021] [Indexed: 11/16/2022] Open
Abstract
Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aroma-active substances in various foods. However, it is not yet clear from which precursors methyl ketones are formed and what influence amino compounds have on the formation mechanism. In this study, the formation of methyl ketones in selected food-relevant fats and oils, as well as in model systems with linoleic acid or pure secondary degradation products (alka-2,4-dienals, alken-2-als, hexanal, and 2-butyloct-2-enal), has been investigated. Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). This study showed that methyl ketones are tertiary lipid oxidation products, as they are derived from secondary degradation products such as deca-2,4-dienal and oct-2-enal. The study further showed that the position of the double bond in the precursor compound determines the chain length of the methyl ketone and that amino compounds promote the formation of methyl ketones to a different degree. These compounds influence the profile of the products formed. As food naturally contains lipids as well as amino compounds, the proposed pathways are relevant for the formation of aroma-active methyl ketones in food.
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Affiliation(s)
- Sandra Grebenteuch
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
- Institute for Food and Environmental Research e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany
- NutriAct-Competence Cluster Nutrition Research, c/o The German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Clemens Kanzler
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Stefan Klaußnitzer
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Lothar W. Kroh
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
| | - Sascha Rohn
- Food Chemistry and Analysis, Technische Universität Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany; (S.G.); (C.K.); (S.K.); (L.W.K.)
- Institute for Food and Environmental Research e. V., Papendorfer Weg 3, 14806 Bad Belzig, Germany
- NutriAct-Competence Cluster Nutrition Research, c/o The German Institute of Human Nutrition Potsdam-Rehbrücke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
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McGorrin RJ. Key Aroma Compounds in Oats and Oat Cereals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13778-13789. [PMID: 31017779 DOI: 10.1021/acs.jafc.9b00994] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J. Gas chromatography-mass spectroscopy investigations on the flavor chemistry of oat groats . J. Agric. Food Chem. 1981 , 29 ( 5 ), 950 - 954 , 10.1021/jf00107a016 ] identified 110 volatile components in oat groats, including C8-C9 unsaturated aldehydes and ketones contributing raw oat grain, hay-feedy, and grassy aromas. A following study on heat-processed oats and cooked oatmeal by Heydanek and McGorrin ( Heydanek , M. G. ; McGorrin , R. J. Oat flavor chemistry: Principles and prospects . In Oats: Chemistry and Technology , 1 st ed.; Webster , F. H. , Ed.; AACC International : St. Paul, MN , 1986 ; pp 335 - 369 ) identified a series of Maillard-derived compounds, including furanones, thiazoles, and 2-methyl-, 2,5-dimethyl-, C3-, and C4-substituted pyrazines. In the subsequent 38 years since these initial research findings, additional identifications of aroma compounds in oat flakes and flours have been reported. This review addresses significant recent developments of the current understanding of oat flavor chemistry and the key aroma compounds that contribute to the unique flavor of oat cereals.
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Affiliation(s)
- Robert J McGorrin
- Department of Food Science and Technology , Oregon State University , 100 Wiegand Hall , Corvallis , Oregon 97331-6602 , United States
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21
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Nguyen T, Mitra S, Gilbert RG, Gidley MJ, Fox GP. Influence of heat treatment on starch structure and physicochemical properties of oats. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102805] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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Liu L, Kong W, He L, Wang Y, Zhang Y, Ma M, Zhang L, Zhou J, Cui L, Han Y. Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and Locations. J Food Sci 2019; 84:2432-2440. [PMID: 31408216 DOI: 10.1111/1750-3841.14682] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Revised: 05/02/2019] [Accepted: 05/13/2019] [Indexed: 11/28/2022]
Abstract
Volatile profiles of oat-based foods are mainly analyzed on the oat flakes and porridge as snack or breakfast, whereas the volatile characteristics of the traditional Chinese oat meal (TCOM), a popular main food in some regions of northern China, with special strong aroma, are not known. Here, we compared the volatile profiles from headspace solid phase microextraction gas chromatography-mass spectrometry analysis of oat porridge (OP) and TCOM, which were of different processing and cooking methods, from those of different cultivars, and analyzed the effect of cultivation locations on oat volatile features. Apart from the 35 volatiles shared by OP and TCOM, there were 23 and 24 volatiles specific to OP and TCOM, respectively, with the later showing more toasting and frying-related volatiles due to the dry frying process of the grains before milling. Principle component analysis of the volatiles of OP and TCOM from 16 cultivars showed that they were clustered into two groups, and four cultivars were clustered together, independent of processing and cooking methods. The oat volatile profiles of cultivars grown in three regions of north China were dependent on the cultivation locations rather than cultivars, regardless of OP or TCOM, with those from Datong of Shanxi Province and Zhangjiakou of Hebei Province clustered together. The location effect could be due to significant less precipitation in the two regions above than the other region Ulanqab of Inner Mongolia. PRACTICAL APPLICATION: The volatile compounds in oat are closely related to cultivation regions, which could be applied as a key factor by oat producers for marketing. The four cultivars showed similar and stable volatile profiles, which could be used as reference cultivars for breeding of high-quality oat with better flavor.
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Affiliation(s)
- Longlong Liu
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China.,Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Weina Kong
- Inst. of Plant Protection, Shanxi Academy of Agricultural Science, Taiyuan, 030031, China
| | - Lu He
- Maize Research Inst., Shanxi Academy of Agricultural Sciences, Xinzhou, 034000, China
| | - Yi Wang
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China
| | - Yiru Zhang
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China
| | - Mingchuan Ma
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Lijun Zhang
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Jianping Zhou
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Lin Cui
- Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China.,Shanxi Key Laboratory of Genetic Resources and Genetic Improvement of Minor Crops, Taiyuan, 030031, China
| | - Yuanhuai Han
- College of Agronomy, Shanxi Agricultural Univ., Taigu, 030801, China.,Inst. of Crop Germplasm Resources Research, Shanxi Academy of Agricultural Sciences, Taiyuan, 030031, China.,Key Laboratory of Crop Gene Resources and Germplasm Enhancement on Loess Plateau, Ministry of Agriculture, Taiyuan, 030031, China
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Boeswetter AR, Scherf KA, Schieberle P, Koehler P. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2963-2972. [PMID: 30779560 DOI: 10.1021/acs.jafc.9b00074] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Rice flour is commonly used as a raw material in the preparation of gluten-free bread. However, compared to wheat bread, its aroma is different and often not accepted by consumers. Aroma profile analyses of the crumb and crust of freshly baked rice bread indicated a strong rice-like flavor but lower intensities of the typical roasty wheat bread odor qualities. By application of aroma extract dilution analyses (AEDA), the most odor active compounds in both rice and wheat bread samples were characterized. In addition, two batches of rice flour were used. In particular, 2-aminoacetophenone and 4-vinylphenol reached high flavor dilution (FD) factors in the rice bread samples but were not detected in wheat bread. In the rice bread crust 1-octene-3-one, ( E)-2-nonenal, and 4-methylquinazoline reached significantly higher FD factors than in the wheat bread crust, while those of maltol and 2-methoxy-4-vinylphenol were significantly lower. In a stored rice flour and in the corresponding rice bread, lipid degradation products such as hexanal were more intense compared to fresh rice flour. Finally, five aroma-active compounds, namely, 2-butyl-2-heptenal, 2-propyl-2-octenal, 4-hydroxy-2-octenoic acid lactone, 4-hydroxy-2-nonenoic acid lactone, and 4-methylquinazoline, were identified for the first time in rice-containing products.
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Affiliation(s)
- Anke R Boeswetter
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Str. 34 , 85354 Freising , Germany
| | - Katharina A Scherf
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich , Lise-Meitner-Str. 34 , 85354 Freising , Germany
| | - Peter Schieberle
- Department of Chemistry , Technical University of Munich , Lichtenbergstrasse 4 , 85748 Garching , Germany
| | - Peter Koehler
- Biotask AG , Schelztorstraße 54-56 , 73728 Esslingen , Germany
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24
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Shan Y, Yu J, Liu QS, Shi L, Liu Y, Li J. Lipid oxidation stability of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen ( 60 Co-PP). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:675-684. [PMID: 29961985 DOI: 10.1002/jsfa.9232] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 06/26/2018] [Accepted: 06/29/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pine pollen, a kind of Chinese traditional medicine, is rich in unsaturated fatty acids. During its processing, it is often needed to break the sporoderm in order to increase the availability of some ingredients, which can cause lipid oxidation and the development of rancidity during storage. RESULTS The primal peroxide value (PV) of ultra-high-temperature short-time sterilization sporoderm-broken pine pollen (UHT-PP) was much higher (over 15 times) than raw pine pollen (R-PP) and 60 Co-irradiation sterilization sporoderm-broken pine pollen (60 Co-PP). The PV of UHT-PP first increased and then decreased shortly after; however, PV of R-PP and 60 Co-PP remained almost unchanged during storage. The volatiles associated with rancidity in UHT-PP were found to be significantly higher than 60 Co-PP, especially hexanal (nearly 30 times) and hexanoic acid (about 2 times), and a multi-organoleptic sensor analyzer (electronic nose system) was able to differentiate these three kinds of samples when the output was subjected to discriminant function analysis. During storage (30 days), hexanal first increased and then decreased (at about 5 days), and hexanoic acid continuously increased for UHT-PP; however, no significant change was noted for R-PP or 60 Co-PP. UHT-PP has a greater surface area than 60 Co-PP, although same sporoderm-broken processes were applied. Antioxidants (flavone, carotenoid and tocopherols, sterol compounds) in 60 Co-PP were significantly (P ≤ 0.05, by Duncan's multiple range test) higher than that in UHT-PP, although not significantly different for total phenolics. CONCLUSIONS Rancidity occurs more readily in UHT-PP than in R-PP and 60 Co-PP during storage, probably because significant lipid oxidation and antioxidant degradation occurred during the UHT sterilization sporoderm-broken processing of pine pollen. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yue Shan
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Jiahao Yu
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
| | - Qi Song Liu
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Lihua Shi
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Yuanfa Liu
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
- National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, China
| | - Jinwei Li
- Department of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, People's Republic of China
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Saa DLT, Nissen L, Gianotti A. Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products. Food Res Int 2019; 119:510-516. [PMID: 30884683 DOI: 10.1016/j.foodres.2019.01.024] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 12/21/2018] [Accepted: 01/10/2019] [Indexed: 02/06/2023]
Abstract
Metabolomic approaches applied to fermented foods are at the state of the science and represent a robust and reliable approach to identify, quantify and characterise the biochemical profiles of raw materials and transformed products. The outcomes so far obtained are cornerstones to understand mainly nutritional and sensorial inherent features. Formulations of new bakery products with increased nutritional values is trending the market, but sensorial attributes still need to be improved to reach a wider audience. The present work describes the application of gas chromatography-mass spectrometry (GC-MS) and electronic nose analyses, to investigate over the volatilome of different bakery products, obtained from mature and immature grains (KAMUT® khorasan and durum wheat) and transformed by a sourdough made of Lactobacillus spp. and Saccharomyces cerevisiae. From the recipient results has emerged that the sensors used can distinguish the KAMUT® khorasan doughs fermented industrially at the fully ripe stage, the same doughs at the milky stage and KAMUT® khorasan sourdough at the fully ripe stage. Electronic nose allowed discriminating between different types of flours and GC-MS indicated the volatilome of sourdough KAMUT® khorasan case as the most promising. Thus, the combination of different independent variables in the bread process to improve the sensorial quality of the product, when is backed by metabolomics, represents an effective approach to study, characterise and exploit the sensorial quality of breads.
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Affiliation(s)
- Danielle Laure Taneyo Saa
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy.
| | - Lorenzo Nissen
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
| | - Andrea Gianotti
- Department of Agricultural and Food Science and Technology (DISTAL), University of Bologna, Via Fanin, 50, 40127 Bologna, Italy
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26
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Effect of ultra high temperature processing and storage conditions on phenolic acid, avenanthramide, free fatty acid and volatile profiles from Australian oat grains. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.bcdf.2016.09.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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27
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De Brier N, Delcour JA. Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0242-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Niels De Brier
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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28
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Lee SM, Oh J, Hurh BS, Jeong GH, Shin YK, Kim YS. Volatile Compounds Produced by Lactobacillus paracasei During Oat Fermentation. J Food Sci 2016; 81:C2915-C2922. [PMID: 27925257 DOI: 10.1111/1750-3841.13547] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 09/26/2016] [Accepted: 10/03/2016] [Indexed: 12/20/2022]
Abstract
This study investigated the profiles of volatile compounds produced by Lactobacillus paracasei during oat fermentation using gas chromatography-mass spectrometry coupled with headspace solid-phase microextraction method. A total of 60 compounds, including acids, alcohols, aldehydes, esters, furan derivatives, hydrocarbons, ketones, sulfur-containing compounds, terpenes, and other compounds, were identified in fermented oat. Lipid oxidation products such as 2-pentylfuran, 1-octen-3-ol, hexanal, and nonanal were found to be the main contributors to oat samples fermented by L. paracasei with the level of 2-pentylfuran being the highest. In addition, the contents of ketones, alcohols, acids, and furan derivatives in the oat samples consistently increased with the fermentation time. On the other hand, the contents of degradation products of amino acids, such as 3-methylbutanal, benzaldehyde, acetophenone, dimethyl sulfide, and dimethyl disulfide, decreased in oat samples during fermentation. Principal component analysis (PCA) was applied to discriminate the fermented oat samples according to different fermentation times. The fermented oats were clearly differentiated on PCA plots. The initial fermentation stage was mainly affected by aldehydes, whereas the later samples of fermented oats were strongly associated with acids, alcohols, furan derivatives, and ketones. The application of PCA to data of the volatile profiles revealed that the oat samples fermented by L. paracasei could be distinguished according to fermentation time.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Jieun Oh
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Byung-Serk Hurh
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Gwi-Hwa Jeong
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Keum Shin
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ, 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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29
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Heiniö R, Noort M, Katina K, Alam S, Sozer N, de Kock H, Hersleth M, Poutanen K. Sensory characteristics of wholegrain and bran-rich cereal foods – A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.11.002] [Citation(s) in RCA: 138] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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30
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Rizzello CG, Lavecchia A, Gramaglia V, Gobbetti M. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. Appl Environ Microbiol 2015; 81:4195-206. [PMID: 25862230 PMCID: PMC4524146 DOI: 10.1128/aem.04088-14] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 04/06/2015] [Indexed: 11/20/2022] Open
Abstract
In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt).
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Affiliation(s)
| | - Anna Lavecchia
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Marco Gobbetti
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
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31
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De Almeida JL, Pareyt B, Gerits LR, Delcour JA. Effect of Wheat Grain Steaming and Washing on Lipase Activity in Whole Grain Flour. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0197-cesi] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Juliano Luiz De Almeida
- Fundação Agrária de Pesquisa Agropecuária – FAPA/Cooperativa Agrária Agroindustrial, Guarapuava, Brazil
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bram Pareyt
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- Corresponding author. Phone: +32 (0) 16321575. Fax: +32 (0) 16321997. E-mail:
| | - Lien R. Gerits
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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32
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Luana N, Rossana C, Curiel JA, Kaisa P, Marco G, Rizzello CG. Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria. Int J Food Microbiol 2014; 185:17-26. [PMID: 24929680 DOI: 10.1016/j.ijfoodmicro.2014.05.004] [Citation(s) in RCA: 100] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2013] [Revised: 04/27/2014] [Accepted: 05/04/2014] [Indexed: 01/08/2023]
Abstract
This study aimed at investigating the suitability of oat flakes for making functional beverages. Different technological options were assayed, including the amount of flakes, the inoculum of the starter and the addition of enzyme preparations. The beverage containing 25% (wt/wt) of oat flakes and fermented with L. plantarum LP09 was considered optimal on the basis of sensory and technological properties. The enzyme addition favored the growth of the starter, shortened the time needed to reach pH4.2 to ca. 8h, and favored a decrease of the quotient of fermentation. Fermentation increased the polyphenols availability and the antioxidant activity (25 and 70% higher, respectively) and decreased the hydrolysis index in vitro. Sensory analyses showed that fermented oat flakes beverage had the typical features of a yogurt-like beverage, enhancing the overall intensity of odor and flavor compared to the non-fermented control. Selection of proper processing and fermentation condition allowed the obtainment of a beverage with better nutritional and sensory properties.
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Affiliation(s)
- Nionelli Luana
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Coda Rossana
- VTT, Technical Research Centre of Finland, 02150, Espoo, Finland
| | - José Antonio Curiel
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Poutanen Kaisa
- VTT, Technical Research Centre of Finland, 02150, Espoo, Finland; Department of Clinical Nutrition, University of Eastern Finland, Kuopio Campus, P.O. Box 1627, FIN-70211 Kuopio, Finland
| | - Gobbetti Marco
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
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van der Kamp JW, Poutanen K, Seal CJ, Richardson DP. The HEALTHGRAIN definition of 'whole grain'. Food Nutr Res 2014; 58:22100. [PMID: 24505218 PMCID: PMC3915794 DOI: 10.3402/fnr.v58.22100] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 12/06/2013] [Accepted: 12/12/2013] [Indexed: 12/17/2022] Open
Abstract
Most cereal products, like white bread, pasta, and biscuits, are based on flour after removal of bran and germ, the two parts of grain kernels containing most of the dietary fibre and other bioactive components. In the past decade, consumers have been rediscovering whole grain-based products and the number of wholegrain products has increased rapidly. In most countries in Europe and worldwide, however, no legally endorsed definition of wholegrain flour and products exists. Current definitions are often incomplete, lacking descriptions of the included grains and the permitted flour manufacturing processes. The consortium of the HEALTHGRAIN EU project (FP6-514008, 2005-2010) identified the need for developing a definition of whole grain with the following scope: 1) more comprehensive than current definitions in most EU countries; 2) one definition for Europe - when possible equal to definitions outside Europe; 3) reflecting current industrial practices for production of flours and consumer products; 4) useful in the context of nutritional guidelines and for labelling purposes. The definition was developed in a range of discussion meetings and consultations and was launched in 2010 at the end of the HEALTHGRAIN project. The grains included are specified: a wide range of cereal grains from the Poaceae family, and the pseudo-cereals amaranth, buckwheat, quinoa, and wild rice. The definition also describes manufacturing processes allowed for producing wholegrain flours. This paper compares the HEALTHGRAIN definition with previous definitions, provides more comprehensive explanations than in the definition itself regarding the inclusion of specific grains, and sets out the permitted flour manufacturing processes.
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Affiliation(s)
| | - Kaisa Poutanen
- VTT, Espoo, Finland
- Department of Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Chris J. Seal
- Human Nutrition Research Centre, School of Agriculture, Food & Rural Development, Newcastle University, Newcastle upon Tyne, UK
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Jacobo-Velázquez DA, Castellanos-Dohnal G, Caballero-Mata P, Hernández-Brenes C. Cambios bioquímicos durante el almacenamiento de puré de aguacate adicionado con antioxidantes naturales y procesado con alta presión hidrostática. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.775185] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2148-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Doblado-Maldonado AF, Pike OA, Sweley JC, Rose DJ. Key issues and challenges in whole wheat flour milling and storage. J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.02.015] [Citation(s) in RCA: 107] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Cognat C, Shepherd T, Verrall SR, Stewart D. Comparison of two headspace sampling techniques for the analysis of off-flavour volatiles from oat based products. Food Chem 2012; 134:1592-600. [PMID: 25005987 DOI: 10.1016/j.foodchem.2012.02.119] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2011] [Revised: 01/23/2012] [Accepted: 02/19/2012] [Indexed: 11/16/2022]
Abstract
Two different headspace sampling techniques were compared for analysis of aroma volatiles from freshly produced and aged plain oatcakes. Solid phase microextraction (SPME) using a Carboxen-Polydimethylsiloxane (PDMS) fibre and entrainment on Tenax TA within an adsorbent tube were used for collection of volatiles. The effects of variation in the sampling method were also considered using SPME. The data obtained using both techniques were processed by multivariate statistical analysis (PCA). Both techniques showed similar capacities to discriminate between the samples at different ages. Discrimination between fresh and rancid samples could be made on the basis of changes in the relative abundances of 14-15 of the constituents in the volatile profiles. A significant effect on the detection level of volatile compounds was observed when samples were crushed and analysed by SPME-GC-MS, in comparison to undisturbed product. The applicability and cost effectiveness of both methods were considered.
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Affiliation(s)
- Claudine Cognat
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Tom Shepherd
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Susan R Verrall
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK
| | - Derek Stewart
- Enhancing Crop Productivity and Utilisation Theme, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA Scotland, UK; School of Life Sciences, Heriot-Watt University, Edinburgh, EH14 4AS Scotland, UK
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Germinara GS, Conte A, De Cristofaro A, Lecce L, Di Palma A, Rotundo G, Del Nobile MA. Electrophysiological and behavioral activity of (E)-2-hexenal in the granary weevil and its application in food packaging. J Food Prot 2012; 75:366-70. [PMID: 22289599 DOI: 10.4315/0362-028x.jfp-11-142] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The purpose of this work was to develop a biodegradable carrier material to control insect pests in cereal products. To this aim, (E)-2-hexenal was used, being a natural compound with antimicrobial activity that is also commonly adopted as a flavoring agent. Three coating layers of polycaprolactone (PCL) were spread onto the internal side of a paperboard carton, the first being the active coating containing (E)-2-hexenal. The antennal sensitivity of Sitophilus granarius to a broad range of doses of (E)-2-hexenal was first demonstrated. Next, the ability of different concentrations of this compound to disrupt the orientation of adult S. granarius beetles to odors of intact wheat kernels was established in a two-choice pitfall bioassay. In addition, invasion tests were carried out over an 8-week period to highlight the effects of the biobased repellent packaging and their potential persistence. The results demonstrated that during the entire monitoring period, the percentage of S. granarius adults found in cartons coated with (E)-2-hexenal-loaded multilayer PCL was about 10 % of the total number of insects used in the bioassay, very low compared with the respective control samples, thus assessing both the effectiveness and persistence of the repellent system developed. Although the infestation level of treated packages was reduced relative to the infestation levels in the controls, any infestation of food packages is unacceptable to consumers, so further tests are required to determine whether infestation can be completely prevented using (E)-2-hexenal.
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Affiliation(s)
- G S Germinara
- Department of Agro-environmental Sciences, Chemistry and Plant Protection, University of Foggia, Via Napoli 25, 71122 Foggia, Italy
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Head D, Cenkowski S, Arntfield S, Henderson K. Storage stability of oat groats processed commercially and with superheated steam. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.05.022] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Germinara GS, De Cristofaro A, Rotundo G. Behavioral responses of adult Sitophilus granarius to individual cereal volatiles. J Chem Ecol 2008; 34:523-9. [PMID: 18340486 DOI: 10.1007/s10886-008-9454-y] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2007] [Revised: 02/12/2008] [Accepted: 02/19/2008] [Indexed: 10/22/2022]
Abstract
The antennae of Sitophilus granarius (L.) (Coleoptera: Curculionidae) adults detect a wide variety of compounds in the odor blend of various cereal grains (Germinara et al., Tec. Molit., 53:27-34, 2002). In the present study, we looked at the behavioral responses of the granary weevil to 20 of these individual volatiles (aliphatic alcohols, aldehydes, ketones, and aromatics) in a two-choice pitfall olfactometer, using the aggregation pheromone and propionic acid as the attractant and repellent controls, respectively. Five doses, ranging from 1 microg to 1 mg, of each compound were tested. At least one concentration of eight compounds attracted beetles but required doses 1,000- to 5,000-fold higher than the concentration of aggregation pheromone to elicit a response. Three compounds, while attractive at lower concentrations, acted as repellents at higher doses. Twelve compounds were repellent at concentrations similar to the quantity of propionic acid that significantly repelled beetles. The data show that granary weevil adults have the ability to respond behaviorally to a wide range of cereal volatiles and that responses may change as a function of concentration. The results suggest that host finding behavior of weevils will depend on the balance of positive and negative volatile stimuli from grain as the relative concentrations of volatiles may change during storage. An understanding of how the weevils respond to such changes could be useful for the development of effective integrated pest management strategies.
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Affiliation(s)
- Giacinto S Germinara
- Department of Animal, Plant and Environmental Sciences, University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
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Joaquin HJF, Tolasa S, Oliveira ACM, Lee CM, Lee KH. Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:166-172. [PMID: 18052036 DOI: 10.1021/jf072460i] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The effect of milk protein concentrate (MPC) at 0, 2, 4, and 6% on lipid oxidation and volatile formation in frozen stored herring mince (-18 degrees C) was evaluated by analyzing samples at 0, 2, and 4 months for fatty acid composition, volatiles, and thiobarbituric acid reactive substances (TBARS). Sensory evaluation was also conducted to assess the intensity of fishy odor, and the volatiles were analyzed using static headspace gas chromatography-mass spectrometry (SHGC-MS). The addition of 4 and 6% MPC to herring mince resulted in a 33% and 50% reduction of TBARS, respectively, at month 4 and lessened the intensity of fishy odor throughout storage. However, MPC did not protect fatty acids from enzymatic degradation unless it was added immediately after mincing. Volatile analysis using SHGC-MS showed that 4% MPC was able to reduce headspace volatiles associated with fishy odor. MPC is most effective for reducing 4-heptenal, 3-methyl-1-butanol, 2-hexenal, and 1-penten-3-ol, which are known to be potent odorants associated with lipid oxidation.
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Affiliation(s)
- H J F Joaquin
- Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, RI 02881, USA
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McEwan M, Ogden LV, Pike OA. Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11492.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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