1
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Frank HER, Amato K, Trautwein M, Maia P, Liman ER, Nichols LM, Schwenk K, Breslin PAS, Dunn RR. The evolution of sour taste. Proc Biol Sci 2022; 289:20211918. [PMID: 35135352 PMCID: PMC8826303 DOI: 10.1098/rspb.2021.1918] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
The evolutionary history of sour taste has been little studied. Through a combination of literature review and trait mapping on the vertebrate phylogenetic tree, we consider the origin of sour taste, potential cases of the loss of sour taste, and those factors that might have favoured changes in the valence of sour taste-from aversive to appealing. We reconstruct sour taste as having evolved in ancient fish. By contrast to other tastes, sour taste does not appear to have been lost in any major vertebrate taxa. For most species, sour taste is aversive. Animals, including humans, that enjoy the sour taste triggered by acidic foods are exceptional. We conclude by considering why sour taste evolved, why it might have persisted as vertebrates made the transition to land and what factors might have favoured the preference for sour-tasting, acidic foods, particularly in hominins, such as humans.
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Affiliation(s)
- Hannah E. R. Frank
- Department of Crop and Soil Sciences North Carolina State University, Raleigh, USA
| | - Katie Amato
- Department of Anthropology, Northwestern University, Evanston, IL, USA
| | - Michelle Trautwein
- Entomology Department, Institute for Biodiversity Science and Sustainability, California Academy of Sciences, San Francisco, USA
| | - Paula Maia
- Department of Anthropology, Northwestern University, Evanston, IL, USA
| | - Emily R. Liman
- Department of Biological Sciences, Section of Neurobiology, University of Southern California, Los Angeles, CA, USA
| | - Lauren M. Nichols
- Department of Applied Ecology, North Carolina State University, Raleigh, USA
| | - Kurt Schwenk
- Department of Ecology and Evolutionary Biology, University of Connecticut, Storrs, CT, USA
| | - Paul A. S. Breslin
- Department of Nutritional Sciences, Rutgers The State University of New Jersey, New Brunswick, NJ, USA,Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Robert R. Dunn
- Department of Applied Ecology, North Carolina State University, Raleigh, USA,Center for Evolutionary Hologenomics, University of Copenhagen, Copenhagen, Denmark
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2
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Xiao J, Chen Y, Li J, Shi X, Deng L, Wang B. Evaluation of the Effect of Auxiliary Starter Yeasts With Enzyme Activities on Kazak Cheese Quality and Flavor. Front Microbiol 2020; 11:614208. [PMID: 33391244 PMCID: PMC7772356 DOI: 10.3389/fmicb.2020.614208] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Accepted: 11/18/2020] [Indexed: 11/30/2022] Open
Abstract
To investigate the effect of yeasts on Kazak cheese quality and flavor, three isolated yeasts (Kluyveromyces marxianus A2, Pichia kudriavzevii A11, and Pichia fermentans A19) were used to ferment cheeses and designated as StC, LhC, and WcC, respectively. The cheese fermented with a commercial lactic acid starter without adding yeast was used as control named LrC. The results showed that the texture of cheese added with yeasts were more brittle. K. marxianus A2 contributed to the formation of free amino acids and organic acids, especially glutamate and lactic acid. Moreover, K. marxianus A2 provides cheese with onion, oily, and floral aromas. Furthermore, P. kudriavzevii A11 promotes a strong brandy, herbaceous, and onion flavor. Although no significant aroma change was observed in PfC, it promoted the production of acetic acid, isoamyl acetate, and phenethyl acetate. These results indicate that yeasts are important auxiliary starters for cheese production.
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Affiliation(s)
- Jing Xiao
- College of Information Science and Technology, Shihezi University, Shihezi, China
| | - Yu Chen
- Food College, Shihezi University, Shihezi, China
| | - Jie Li
- Food College, Shihezi University, Shihezi, China
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Li Deng
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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3
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Himed‐Idir H, Mouhoubi K, Siar E, Boudries H, Mansouri H, Adjeroud N, Madani K, Boulekbache‐Makhlouf L. Effect of rosemary (
Rosmarinus officinalis
L.) supplementation on fresh cheese: Physicochemical properties, antioxidant potential, and sensory attributes. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Hayat Himed‐Idir
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
- Centre de Recherche Scientifique et Technique sur les Régions Aride (CRSTRA) Division: Phœniciculture, Biotechnologie et Valorisation des Produits et Sous‐produits du Palmier Dattier Biskra Algérie
| | - Khokha Mouhoubi
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
| | - El‐hocine Siar
- Institut de la Nutrition, de l’Alimentation et des Technologies Agro‐alimentaires (INATAA) Université de Constantine Constantine Algérie
| | - Halim Boudries
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
| | - Hafid Mansouri
- Laboratoire de contrôle de qualité et de conformité (QualiLab) Bejaia Algérie
| | - Nawel Adjeroud
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
| | - Khodir Madani
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
- Centre De Recherche En Technologies Agro‐Alimentaires (CRTAA) Bejaia Algérie
| | - Lila Boulekbache‐Makhlouf
- Laboratoire De Biomathématiques, Biophysique, Biochimie Et Scientométrie, Faculté Des Sciences De La Nature Et De La Vie Université De Bejaia Bejaia Algérie
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4
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Li J, Rong L, Zhao Y, Li S, Zhang C, Xiao D, Foo JL, Yu A. Next-generation metabolic engineering of non-conventional microbial cell factories for carboxylic acid platform chemicals. Biotechnol Adv 2020; 43:107605. [DOI: 10.1016/j.biotechadv.2020.107605] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 06/30/2020] [Accepted: 07/27/2020] [Indexed: 01/21/2023]
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5
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The Ancient Neapolitan Sweet Lime and the Calabrian Lemoncetta Locrese Belong to the Same Citrus Species. Molecules 2019; 25:molecules25010113. [PMID: 31892208 PMCID: PMC6983237 DOI: 10.3390/molecules25010113] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Revised: 12/17/2019] [Accepted: 12/23/2019] [Indexed: 11/16/2022] Open
Abstract
"Neapolitan limmo" is an ancient and rare sweet Mediterranean lime, now almost extinct but used until a few decades ago for the production of a fragrant liqueur called the "four citrus fruits". The objective of this work was to compare, through the use of chemical (flavonoids, volatile organic compounds, and chiral compounds) and molecular (DNA fingerprint based on RAPD-PCR) markers, the residual population of Neapolitan limmo with other populations of sweet limes, identified in Calabria and known as "lemoncetta Locrese". We report for the first time specific botanical characteristics of the two fruits and unequivocally show that the ancient sweet Mediterranean limes Neapolitan limmo and lemoncetta Locrese are synonyms of the same Citrus species. Owing to the biodiversity conserved in their places of origin, it will now be possible to recover, enhance and implement the use of this ancient sweet lime for agro-industrial purposes.
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6
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da Silva Pereira G, Leite TS, Schmidt FL, Cristianini M, Bolini HMA. Effect of the homogenization process on the sensory and rheological properties in model system. J Texture Stud 2019; 51:352-360. [PMID: 31595504 DOI: 10.1111/jtxs.12484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 09/16/2019] [Accepted: 09/20/2019] [Indexed: 11/28/2022]
Abstract
High pressure homogenization has been used for preparation and stabilization of emulsions and suspensions, promoting physical changes in products, such as viscosity change. However, its use in model systems for fruit nectar is innovative. This study aimed to evaluate the effect of the processing in high pressure homogenizer on the rheological behavior and the sensory attributes in model system of gellan gum. Gellan gum (0.05%), organic acids (0.3%), and sucrose (10%) were used to prepare the solutions, which were subsequently homogenized (0-control, 25 and 50 MPa) at 25°C. Rheological and sensory analyses were performed. The samples presented pseudoplastic behavior without residual stress and were characterized by the Ostwald-de-Waele model. The homogenization pressure (PH ) altered the viscosity of the model systems, reduced the consistency index and apparent viscosity, and increased the flow behavior index. The stimuli sour taste and viscosity differed among the parameters evaluated in the time-intensity analysis. No differences were observed for the maximum intensity of viscosity between the treated samples (25 and 50 MPa), which exhibited a similar temporal profile. Therefore, studies on the rheological and sensory behavior are fundamental to product development and process optimization. The present study shows new trends on the use of the high pressure homogenizer and the sensory profile in model systems that can be used for fruit nectar. This study evaluated the sensory attributes through the time-intensity analysis. The sensory data indicate that the homogenization pressure altered the viscosity perception, but did not alter the perception of the acid taste for the same organic acid used. Sensory as well as rheological data present new alternatives for product development. These findings are interesting for future research, equipment design, and process optimization.
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Affiliation(s)
- Gerlândia da Silva Pereira
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Thiago S Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Flávio L Schmidt
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Helena M A Bolini
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
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7
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Silva Pereira GD, Leite TS, Schmidt FL, Cristianini M, Bolini HMA. Application of time–intensity analysis in model system submitted to homogenization. FOOD SCI TECHNOL INT 2019; 25:462-471. [DOI: 10.1177/1082013219833228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The use of the high pressure homogenizer has been studied in fruit juices, but researches in model system for application in fruit nectar are scarce. Therefore, it is necessary to evaluate the application of these technologies and how the homogenization pressure (PH) can interfere in the sensorial profile of the samples. To prepare the solutions we used guar gum (0.1%), organic acids (0.3%), and sucrose (10%), which were later homogenized (0—control, 25 and 50 MPa) at 25 ℃. The rheological behavior and the temporal profile of the samples were evaluated. The model systems presented pseudoplastic behavior without residual tension and were fitted to the Ostwald–de Waele model. The consistency index reduced and the flow behavior index increased with processing. Apparent viscosity also decreased due to homogenization. In the time–intensity sensorial analysis, it was observed that the samples differed among the evaluated parameters, demonstrating that the samples with tartaric acid presented higher intensity for the sour taste. However, for sweetness, no change was observed. In the viscosity attribute, the model systems presented similar temporal profiles. Therefore, it was noted that the homogenization process favored a greater temporal profile of sour taste, making sensory perception more lasting in a model system for fruit nectar.
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Affiliation(s)
- Gerlândia da Silva Pereira
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Thiago S Leite
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Flávio L Schmidt
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Marcelo Cristianini
- Department of Food Technology (DTA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
| | - Helena MA Bolini
- Department of Food and Nutrition (DEPAN), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas, Brazil
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8
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Martin C, Issanchou S. Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods? Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.07.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Horodyska J, Wimmers K, Reyer H, Trakooljul N, Mullen AM, Lawlor PG, Hamill RM. RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism. BMC Genomics 2018; 19:791. [PMID: 30384851 PMCID: PMC6211475 DOI: 10.1186/s12864-018-5175-y] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Accepted: 10/16/2018] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Feed efficiency (FE) is an indicator of efficiency in converting energy and nutrients from feed into a tissue that is of major environmental and economic significance. The molecular mechanisms contributing to differences in FE are not fully elucidated, therefore the objective of this study was to profile the porcine Longissimus thoracis et lumborum (LTL) muscle transcriptome, examine the product quality from pigs divergent in FE and investigate the functional networks underpinning the potential relationship between product quality and FE. RESULTS RNA-Seq (n = 16) and product quality (n = 40) analysis were carried out in the LTL of pigs differing in FE status. A total of 272 annotated genes were differentially expressed with a P < 0.01. Functional annotation revealed a number of biological events related to immune response, growth, carbohydrate & lipid metabolism and connective tissue indicating that these might be the key mechanisms governing differences in FE. Five most significant bio-functions altered in FE groups were 'haematological system development & function', 'lymphoid tissue structure & development', 'tissue morphology', 'cellular movement' and 'immune cell trafficking'. Top significant canonical pathways represented among the differentially expressed genes included 'IL-8 signalling', 'leukocyte extravasation signalling, 'sphingosine-1-phosphate signalling', 'PKCθ signalling in T lymphocytes' and 'fMLP signalling in neutrophils'. A minor impairment in the quality of meat, in relation to texture and water-holding capacity, produced by high-FE pigs was observed. High-FE pigs also had reduced intramuscular fat content and improved nutritional profile in terms of fatty acid composition. CONCLUSIONS Ontology analysis revealed enhanced activity of adaptive immunity and phagocytes in high-FE pigs suggesting more efficient conserving of resources, which can be utilised for other important biological processes. Shifts in carbohydrate conversion into glucose in FE-divergent muscle may underpin the divergent evolution of pH profile in meat from the FE-groups. Moreover, altered amino acid metabolism and increased mobilisation & flux of calcium may influence growth in FE-divergent muscle. Furthermore, decreased degradation of fibroblasts in FE-divergent muscle could impact on collagen turnover and alter tenderness of meat, whilst enhanced lipid degradation in high-FE pigs may potentially underlie a more efficient fat metabolism in these animals.
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Affiliation(s)
- Justyna Horodyska
- Teagasc, Food Research Centre, Ashtown, Dublin, 15, Ireland.,Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology, Dummerstorf, Germany
| | - Klaus Wimmers
- Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology, Dummerstorf, Germany.,Faculty of Agricultural and Environmental Sciences, University Rostock, Rostock, Germany
| | - Henry Reyer
- Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology, Dummerstorf, Germany
| | - Nares Trakooljul
- Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology, Dummerstorf, Germany
| | | | - Peadar G Lawlor
- Teagasc, Pig Development Department, AGRIC, Moorepark, Fermoy, Co. Cork, Ireland
| | - Ruth M Hamill
- Teagasc, Food Research Centre, Ashtown, Dublin, 15, Ireland.
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10
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Andarini F, Yasni S, Syamsir E. PENGEMBANGAN MINUMAN FUNGSIONAL DARI EKSTRAK KULIT MUNDAR. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.49] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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11
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Kang JW, Kang DH. Antimicrobial efficacy of vacuum impregnation washing with malic acid applied to whole paprika, carrots, king oyster mushrooms and muskmelons. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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12
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Grant J, Ryland D, Isaak CK, Prashar S, Siow YL, Taylor CG, Aliani M. Effect of Vitamin D 3 Fortification and Saskatoon Berry Syrup Addition on the Flavor Profile, Acceptability, and Antioxidant Properties of Rooibos Tea (Aspalathus linearis). J Food Sci 2017; 82:807-817. [PMID: 28192609 DOI: 10.1111/1750-3841.13646] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2016] [Revised: 12/12/2016] [Accepted: 01/09/2017] [Indexed: 11/30/2022]
Abstract
The unique characteristics and healthful reputation of caffeine-free rooibos tea (RT) make it an ideal carrier for vitamin D3 supplementation, and a potential base for the addition of Saskatoon berry syrup (SBS), a natural flavor additive. The objective of this study was to determine the effect of vitamin D3 fortification and SBS addition on the flavor profile, consumer acceptability, and antioxidant properties of RT. Six formulations (RT, RT with SBS, RT with SBS and vitamin D3 , RT with vitamin D3 , green tea [GT], and GT with SBS) were evaluated by 12 trained panelists and 114 consumers. The formulations were also assessed for antioxidant capacity, physical characteristics, and untargeted phytochemical content. Sensory results revealed that the mean intensity values for berry and sweet attributes were significantly higher (P < 0.05) while bitter and astringent attributes were significantly lower when SBS was added to RT samples compared to those without syrup. Acceptability of flavor, aftertaste, and overall acceptability were also significantly higher for the RT with SBS. The addition of SBS to RT significantly increased the antioxidant capacities which may increase the related health benefits of RT. SBS contributed several polyphenols, particularly flavonoids, to the tea. Vitamin D3 added to RT formulations did not significantly affect the sensory attributes, acceptability, or antioxidant content. For the development of a functional vitamin D3 fortified iced-tea beverage that can be consumed as part of the daily diet, SBS could be a favorable flavoring additive that may provide additional health benefits.
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Affiliation(s)
- Jennifer Grant
- Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada
| | - Donna Ryland
- Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada
| | - Cara K Isaak
- Dept. of Physiology and Pathophysiology, Univ. of Manitoba, Winnipeg, MB, Canada.,The Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada
| | - Suvira Prashar
- The Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada.,Agriculture and Agri-Food Canada, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada
| | - Yaw L Siow
- Dept. of Physiology and Pathophysiology, Univ. of Manitoba, Winnipeg, MB, Canada.,The Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada.,Agriculture and Agri-Food Canada, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada
| | - Carla G Taylor
- Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada.,Dept. of Physiology and Pathophysiology, Univ. of Manitoba, Winnipeg, MB, Canada.,The Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada
| | - Michel Aliani
- Dept. of Human Nutritional Sciences, Univ. of Manitoba, Winnipeg, MB, Canada.,The Canadian Centre for Agri-Food Research in Health and Medicine, St. Boniface Hospital Albrechtsen Research Centre, Winnipeg, MB, Canada
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13
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Stocker E, Becker K, Hate S, Hohl R, Schiemenz W, Sacher S, Zimmer A, Salar-Behzadi S. Application of ICH Q9 Quality Risk Management Tools for Advanced Development of Hot Melt Coated Multiparticulate Systems. J Pharm Sci 2017; 106:278-290. [DOI: 10.1016/j.xphs.2016.09.025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 08/20/2016] [Accepted: 09/26/2016] [Indexed: 11/30/2022]
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14
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Becker K, Saurugger EM, Kienberger D, Lopes D, Haack D, Köberle M, Stehr M, Lochmann D, Zimmer A, Salar-Behzadi S. Advanced stable lipid-based formulations for a patient-centric product design. Int J Pharm 2016; 497:136-49. [DOI: 10.1016/j.ijpharm.2015.11.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 11/18/2015] [Accepted: 11/21/2015] [Indexed: 10/22/2022]
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15
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Kang JW, Kang DH. Enhanced antimicrobial effect of organic acid washing against foodborne pathogens on broccoli by vacuum impregnation. Int J Food Microbiol 2016; 217:85-93. [DOI: 10.1016/j.ijfoodmicro.2015.10.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2015] [Revised: 09/30/2015] [Accepted: 10/04/2015] [Indexed: 10/22/2022]
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16
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17
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Ohira SI, Kuhara K, Shigetomi A, Yamasaki T, Kodama Y, Dasgupta PK, Toda K. On-line electrodialytic matrix isolation for chromatographic determination of organic acids in wine. J Chromatogr A 2014; 1372C:18-24. [DOI: 10.1016/j.chroma.2014.10.077] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2014] [Revised: 10/23/2014] [Accepted: 10/24/2014] [Indexed: 10/24/2022]
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18
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19
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Azanza MPV. Hydrocolloid sour taste control in pasteurized rice. Journal of Food Science and Technology 2013; 51:3998-4004. [DOI: 10.1007/s13197-013-0947-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2013] [Accepted: 01/30/2013] [Indexed: 11/25/2022]
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20
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Lu HJ, Breidt F, Pérez-Díaz I. Development of an Effective Treatment for A 5-Log Reduction ofEscherichia coliin Refrigerated Pickle Products. J Food Sci 2013; 78:M264-9. [PMID: 23330823 DOI: 10.1111/j.1750-3841.2012.02968.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2011] [Accepted: 09/06/2012] [Indexed: 11/27/2022]
Affiliation(s)
- Huiying J. Lu
- Dept. Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive; North Carolina State Univ.; Raleigh; NC; 27698-7624; U.S.A
| | - Frederick Breidt
- USDA-ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624; North Carolina State Univ.; Raleigh; NC; 27695-7624; U.S.A
| | - Ilenys Pérez-Díaz
- USDA-ARS, SAA Food Science Research Unit, 322 Schaub Hall, Box 7624; North Carolina State Univ.; Raleigh; NC; 27695-7624; U.S.A
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21
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Montazeri N, Oliveira AC, Himelbloom BH, Leigh MB, Crapo CA. Chemical characterization of commercial liquid smoke products. Food Sci Nutr 2013; 1:102-15. [PMID: 24804019 PMCID: PMC3951573 DOI: 10.1002/fsn3.9] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2012] [Revised: 10/31/2012] [Accepted: 11/01/2012] [Indexed: 11/08/2022] Open
Abstract
The objective of this study was to determine important chemical characteristics of a full-strength liquid smoke, Code 10-Poly, and three refined liquid smoke products (AM-3, AM-10 and 1291) commercially available (Kerry Ingredients and Flavors, Monterey, TN). The pH of the products were significantly different (P < 0.05) and ranged from 2.3 (Code 10-Poly) to 5.7 (1291). The pH was inversely correlated with titratable acidity (R (2) = 0.87), which was significantly different (P < 0.05) among products ranging from 10.3% acetic acid (Code 10-Poly) to 0.7% acetic acid (1291). Total phenol content was quantified using the Gibbs reaction; the only liquid smoke containing appreciable level of phenolic compounds was Code 10-Poly at 3.22 mg mL(-1). Gas chromatography-mass spectrometry (GC-MS) analysis of liquid smoke dichloromethane extracts revealed that carbonyl-containing compounds were major constituents of all products, in which 1-hydroxy-2-butanone, 2(5H)-furanone, propanal and cyclopentenone predominated. Organic acids were detected by GC-MS in all extracts and correlated positively (R (2) = 0.98) with titratable acidity. The GC-MS data showed that phenolic compounds constituted a major portion of Code 10-Poly, and were detected only in trace quantities in 1291. The refined liquid smokes had lighter color, lower acidity, and reduced level of carbonyl-containing compounds and organic acids. Our study revealed major differences in pH, titratable acidity, total phenol content, color and chemical make-up of the full-strength and refined liquid smokes. The three refined liquid smoke products studied have less flavor and color active compounds, when compared with the full-strength product. Furthermore, the three refined products studied have unique chemical characteristics and will impart specific sensorial properties to food systems. Understanding the chemical composition of liquid smokes, be these refined or full-strength products, is an important step to establish their functions and appropriate use in food systems.
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Affiliation(s)
- Naim Montazeri
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Alexandra Cm Oliveira
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Brian H Himelbloom
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
| | - Mary Beth Leigh
- Institute of Arctic Biology, Department of Biology and Wildlife, University of Alaska, Fairbanks Fairbanks, Alaska, 99775
| | - Charles A Crapo
- Kodiak Seafood and Marine Science, Center School of Fisheries and Ocean Sciences, University of Alaska Fairbanks Kodiak, Alaska, 99615
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Derossi A, Fiore AG, De Pilli T, Severini C. A Review on Acidifying Treatments for Vegetable Canned Food. Crit Rev Food Sci Nutr 2011; 51:955-64. [DOI: 10.1080/10408398.2010.491163] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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24
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Andrewes P, Kelly M, Vardhanabhuti B, Foegeding E. Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.02.011] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Kelly M, Vardhanabhuti B, Luck P, Drake M, Osborne J, Foegeding E. Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH. J Dairy Sci 2010; 93:1900-9. [DOI: 10.3168/jds.2009-2853] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2009] [Accepted: 01/13/2010] [Indexed: 11/19/2022]
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26
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Neta E, Johanningsmeier S, Drake M, McFeeters R. Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. J Food Sci 2009; 74:S165-9. [DOI: 10.1111/j.1750-3841.2009.01127.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Beecher J, Drake M, Luck P, Foegeding E. Factors Regulating Astringency of Whey Protein Beverages. J Dairy Sci 2008; 91:2553-60. [DOI: 10.3168/jds.2008-1083] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Pérez-Díaz IM, Truong VD, Webber A, McFeeters RF. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree. J Food Prot 2008; 71:639-42. [PMID: 18389715 DOI: 10.4315/0362-028x-71.3.639] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before refrigeration, no naturally occurring vegetative bacterial cells were detected during a 4-week period of refrigerated storage at 4 degrees C. However, if postprocessing microbial contamination of the puree were to occur, contaminating microorganisms such as Listeria monocytogenes could grow during refrigerated storage. The effects of acidification or the addition of potassium sorbate and sodium benzoate on a population of L. monocytogenes inoculated into refrigerated (4 degrees C) sweet potato puree were determined. Inoculation of the refrigerated puree with L. monocytogenes at 10(6) CFU/ml resulted in a 3-log increase after 3 weeks storage of nonsupplemented puree. Supplementation of the sweet potato puree with 0.06% (wt/vol) sorbic acid or benzoic acid plus mild acidification of the sweet potato puree with citric acid to pH 4.2 prevented growth of L. monocytogenes during storage at 4 degrees C.
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Affiliation(s)
- Ilenys M Pérez-Díaz
- US Department of Agriculture, Agricultural Research Service, North Carolina State University, Raleigh 27695-7624, USA.
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