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Yu Z, Han H, Muratkhan M, Ma H, Yue F, Lü X. Screening of lactic acid bacteria with the ability to reduce goaty flavor related fatty acids in goat milk. Int J Food Microbiol 2024; 423:110832. [PMID: 39053039 DOI: 10.1016/j.ijfoodmicro.2024.110832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 07/15/2024] [Accepted: 07/20/2024] [Indexed: 07/27/2024]
Abstract
In this study, we conducted sensory evaluation and gas chromatography-mass spectrometry analysis on fermented goat milk samples prepared by 12 strains of lactic acid bacteria (LAB) isolated from goat milk to screen for strains with the ability to reduce the goaty flavor. The bacterial counts of fermented goat milk was 7.07-9.01 log CFU/mL. The electronic nose distinguished fresh goat milk (FGM) and fermented goat milk, and the electronic tongue results showed that Leuconostoc citreum 1, 4, 20, 22, 32, and 57, Latilactobacillus curvatus 144 and 147 imparted fermented goat milk a taste different from FGM. Overall, Leuconostoc citreum 57, Leuconostoc citreum 126, Latilactobacillus curvatus 142, Latilactobacillus curvatus 143, and Latilactobacillus curvatus 147 were screened with the ability to improve the flavor of goat milk. They gave fermented goat milk a goat flavor score lower than or equal to FGM. And the fermented goat milk samples 57, 126, 142, 143, and 147 contained 25, 22, 15, 24, and 17 volatile flavor compounds, respectively, with a greater variety and content of ketones and aldehydes and lower levels of hexanoic acid, octanoic acid, and decanoic acid than FGM. However, the pH and WHC results indicated that the application of these strains as secondary cultures is necessary. Our finding provides basic research data to improve the flavor of goat milk products.
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Affiliation(s)
- Zhezhe Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China
| | - Haoyue Han
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan 010000, Kazakhstan
| | - Hu Ma
- Ningxia Agricultural Comprehensive Development Center, Yinchuan 750001, Ningxia, China
| | - Fangfang Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China.
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling, Shaanxi, China.
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De Devitiis B, Bimbo F, Viscecchia R, Nardone G, Seccia A, Monacis L, Albenzio M, Santillo A. Consumer acceptance for sheep milk-based yogurt-Evidence from a large sample of Italian consumers. J Dairy Sci 2023; 106:8469-8478. [PMID: 37678764 DOI: 10.3168/jds.2023-23403] [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: 02/21/2023] [Accepted: 07/13/2023] [Indexed: 09/09/2023]
Abstract
Testing consumer acceptance for a new product, such as the sheep milk-based yogurt, provides a measure of its market success, thus it informs producers on the effectiveness of their decision to transform sheep milk into yogurt to increase their revenues. This work explores to what extent consumers accept sheep milk-based yogurt and tests the role of personal-related factors and product-related features on shaping its acceptance. The study collects data from a representative sample of Italian yogurt consumers, and data are then analyzed via a logistic regression. Results show that male, highly educated, and high-income consumers are more likely than others to accept sheep milk-based yogurt. Findings suggest that consumers' food neophobia and variety seeking traits play a pivotal role in affecting consumer acceptance. Lastly, interest in nutritional and health-related yogurt features increases the probability of accepting sheep milk-based yogurt. Thus, sheep milk-based yogurt should be targeted at high-end male consumers and those interested in nutritional and health-related aspects of yogurt. Informing consumers about the sheep milk yogurt properties may further increase its acceptance and curb food neophobia, which we found to be one of the main barriers for the product acceptance. Future studies will explore consumer acceptance by using a real product and taste experiments.
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Affiliation(s)
- B De Devitiis
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122
| | - F Bimbo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122.
| | - R Viscecchia
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122
| | - G Nardone
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122
| | - A Seccia
- Department of Humanities, University of Foggia, Foggia, Italy 71122
| | - L Monacis
- Department of Humanities, University of Foggia, Foggia, Italy 71122
| | - M Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122
| | - A Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, Italy 71122
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Ma Y, Li J, Liu Y, Dou N, Mu S, Wei X, Bilawal A, Hou J, Jiang Z. Lactitol and β-cyclodextrin alleviate the intensity of goaty flavor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1588-1592. [PMID: 36318369 DOI: 10.1002/jsfa.12304] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 10/06/2022] [Accepted: 11/01/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Goat milk has balanced nutritional composition, is conducive to digestion and absorption, and does not easily lead to allergic reactions. However, the special goaty flavor in milk has seriously affected consumer acceptance. It is imperative to alleviate the goaty flavor in a safe and efficient way. RESULTS This study indicated that the supplementation of 6 g kg-1 β-cyclodextrin or 8 g kg-1 lactitol in goat milk significantly alleviated goaty flavor and improved sensory characteristics. Furthermore, the supplementation of β-cyclodextrin and lactitol had a synergistic effect in reducing the content of free fatty acids that cause goaty flavor. The content of caproic acid (C6 H12 O2 ), octanoic acid (C8 H6 O2 ), and decanoic acid (C10 H20 O2 ) decreased by 42.46%, 39.45%, and 46.41%, respectively, after a combined group was supplemented with 6 g kg-1 β-cyclodextrin and 7 g kg-1 lactitol, which was significantly lower than in groups given β-cyclodextrin or lactitol individually. CONCLUSION This study provides a novel and effective approach to alleviate goaty flavor and promote the competitiveness of goat milk products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Nianxu Dou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, People's Republic of China
- Heilongjiang Green Food Science Research Institute, Harbin, People's Republic of China
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4
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Xu Y, Rashwan AK, Osman AI, Abd El-Monaem EM, Elgarahy AM, Eltaweil AS, Omar M, Li Y, Mehanni AHE, Chen W, Rooney DW. Synthesis and potential applications of cyclodextrin-based metal-organic frameworks: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2023; 21:447-477. [PMID: 36161092 PMCID: PMC9484721 DOI: 10.1007/s10311-022-01509-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 08/24/2022] [Indexed: 05/05/2023]
Abstract
Metal-organic frameworks are porous polymeric materials formed by linking metal ions with organic bridging ligands. Metal-organic frameworks are used as sensors, catalysts for organic transformations, biomass conversion, photovoltaics, electrochemical applications, gas storage and separation, and photocatalysis. Nonetheless, many actual metal-organic frameworks present limitations such as toxicity of preparation reagents and components, which make frameworks unusable for food and pharmaceutical applications. Here, we review the structure, synthesis and properties of cyclodextrin-based metal-organic frameworks that could be used in bioapplications. Synthetic methods include vapor diffusion, microwave-assisted, hydro/solvothermal, and ultrasound techniques. The vapor diffusion method can produce cyclodextrin-based metal-organic framework crystals with particle sizes ranging from 200 nm to 400 μm. Applications comprise food packaging, drug delivery, sensors, adsorbents, gas separation, and membranes. Cyclodextrin-based metal-organic frameworks showed loading efficacy of the bioactive compounds ranging from 3.29 to 97.80%.
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Affiliation(s)
- Yang Xu
- Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Functional Foods, Zhejiang University, Hangzhou, 310058 China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
| | - Ahmed K. Rashwan
- Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Functional Foods, Zhejiang University, Hangzhou, 310058 China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, 83523 Egypt
| | - Ahmed I. Osman
- School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, BT9 5AG Northern Ireland UK
| | | | - Ahmed M. Elgarahy
- Environmental Chemistry Division, Environmental Science Department, Faculty of Science, Port Said University, Port Said, Egypt
| | | | - Mirna Omar
- Chemistry Department, Faculty of Science, Alexandria University, Alexandria, Egypt
| | - Yuting Li
- The Cancer Hospital of the University of Chinese Academy of Sciences (Zhejiang Cancer Hospital), Institute of Basic Medicine and Cancer (IBMC), Chinese Academy of Sciences, Hangzhou, Zhejiang China
| | - Abul-Hamd E. Mehanni
- Department of Food Science and Nutrition, Faculty of Agriculture, Sohag University, Sohag, 82524 Egypt
| | - Wei Chen
- Department of Food Science and Nutrition, Zhejiang-Egypt Joint Laboratory for Comprehensive Utilization of Agricultural Biological Resources and Development of Functional Foods, Zhejiang University, Hangzhou, 310058 China
- Ningbo Research Institute, Zhejiang University, Ningbo, 315100 China
| | - David W. Rooney
- School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, BT9 5AG Northern Ireland UK
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Liu Z, Wu G, Wu H. Molecular cloning, and optimized production and characterization of recombinant cyclodextrin glucanotransferase from Bacillus sp. T1. 3 Biotech 2022; 12:58. [PMID: 35186655 PMCID: PMC8816995 DOI: 10.1007/s13205-022-03111-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Accepted: 01/08/2022] [Indexed: 11/26/2022] Open
Abstract
Cyclodextrin glucosyltransferase (CGTase) is an enzyme which degrades starch to produce cyclodextrins (CDs). In this study, the β-CGTase producing strain T1 was identified as Bacillus sp. by its morphological characteristics and 16S rDNA sequence analysis. The cgt-T1 gene was cloned and expressed in Escherichia coli. CGTase-T1 was purified by Ni-nitrilotriacetic acid agarose column and the molecular weight was determined as approximately 75 kDa using SDS-PAGE analysis. For the expression of soluble proteins, the optimal induction conditions were 10 h at 25 °C with OD600 at 0.8. The purified CGTase-T1 exhibited maximum activity with an optimal pH and temperature of 6.0 and 65 °C. The enzyme was stable in a pH range of 7.0-10.0, retaining over 85% relative activity for 1 h. CGTase-T1 activity can be significantly enhanced by adding 1 mM Ba2+. Using a soluble starch substrate, the kinetic parameters were revealed with K M and k cat/K M values of 2.75 mg mL-1 and 1253.97 s-1 mL mg-1, respectively. Additionally, the four enzyme activities of CGTase-T1 were determined. The highest conversion rate to CDs (40.9%) was achieved from soluble starch after 8 h of enzyme reaction, where mainly β-CD was produced (79.1% of the total CDs yield), indicating that CGTase-T1 potentially has industrial application prospect. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-022-03111-8.
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Affiliation(s)
- Zhenyang Liu
- College of Life Sciences, Yangtze University, 1 South-Loop Road, Jingzhou, 434025 China
| | - Guogan Wu
- Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, 2901 Bei Zhai Road, Shanghai, 201106 China
| | - Huawei Wu
- College of Life Sciences, Yangtze University, 1 South-Loop Road, Jingzhou, 434025 China
- College of Life Sciences, Yangtze University, 1 South-Loop Road, Jingzhou, 434025 China
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Liu Y, Sameen DE, Ahmed S, Wang Y, Lu R, Dai J, Li S, Qin W. Recent advances in cyclodextrin-based films for food packaging. Food Chem 2022; 370:131026. [PMID: 34509938 DOI: 10.1016/j.foodchem.2021.131026] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 12/17/2022]
Abstract
Cyclodextrins are garnering increasing attention because they offer several benefits. For instance, cyclodextrins can form several complexes and supramolecular structures not only for food packaging but also for applications in other fields of science. In this review, we discussed the physical and chemical properties of cyclodextrins and the mechanism of their inclusion complex formation. The use of cyclodextrins in various types of food packaging is elaborated upon. We also explain the effects of cyclodextrins on the packaging of fruits, vegetables, meat, fish, and processed foods. Furthermore, some feasible suggestions for future applications are provided. In addition to the positive attributes of cyclodextrins, there are some limitations and drawbacks, which are discussed briefly in this review. In summary, this review can serve as a guide for researchers exploring cyclodextrins for the development of various packaging films.
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Affiliation(s)
- Yaowen Liu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China; CaliforniaNano Systems Institute, University of California, Los Angeles, CA 90095, USA.
| | - Dur E Sameen
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Saeed Ahmed
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Yue Wang
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Rui Lu
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jianwu Dai
- Collegeof Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Wen Qin
- Collegeof Food Science, Sichuan Agricultural University, Ya'an 625014, China.
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7
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Linares MB, Peñaranda I, Iniesta CM, Egea M, Garrido MD. Development of edible gels and films as potential strategy to revalorize entire male pork. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Tian H, Jing Y, Sun X, Yu H, Huang J, Yuan H, Lou X, Wang B, Xu Z, Chen C. Impact of 4-alkyl branched-chain fatty acids on goaty-odor olfactory perception and their perceptual interactions in Yunnan goat milk cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01304-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01091-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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10
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Jia W, Liu Y, Shi L. Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milk. Food Chem 2021; 364:130378. [PMID: 34153599 DOI: 10.1016/j.foodchem.2021.130378] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/10/2021] [Accepted: 06/12/2021] [Indexed: 10/21/2022]
Abstract
Fermentation and thermal processing can improve the sensory properties of foods. Chemical composition of fermented brown goat milk was investigated using an integrated lipomics and metabonomic method while the effects of changes in chemical composition on sensory quality were also explored. After fermentation, organic acid, peptide and medium- and long-chain fatty acid contents in brown goat milk samples increased significantly. A total of 108 metabolites and 174 lipids related to sensory quality were identified. Heterocyclic compounds, as intermediates of Maillard reaction, modified colour, taste, and aroma, while changes in triglyceride content reduced the impact of off-odour, greatly improving sensory quality of fermented brown goat milk. This study provided new approaches for examining goat milk sensory quality and insights into how these can be modified to further diversify dairy products on the market.
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
| | - Yuyang Liu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Lin Shi
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
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12
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Alqahtani NK, Darwish AA, El-Menawy RK, Alnemr TM, Aly E. Textural and organoleptic attributes and antioxidant activity of goat milk yoghurt with added oat flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1900237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Nashi Khalid Alqahtani
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Aliaa Ali Darwish
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
| | - Reham Kamal El-Menawy
- Dairy Technology Dept., Animal Production Research Institute, Agricultural Research Center, Dokki, Egypt
| | - Tareq Morad Alnemr
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, P.O. Box 420, Al-Ahsa 31982, Saudi Arabia
| | - Esmat Aly
- Dairy Research Dept., Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
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Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host-Guest Complexes. Int J Mol Sci 2021; 22:ijms22031339. [PMID: 33572788 PMCID: PMC7866268 DOI: 10.3390/ijms22031339] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/18/2021] [Accepted: 01/23/2021] [Indexed: 11/16/2022] Open
Abstract
Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.
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Cui L, Kimmel J, Zhou L, Rao J, Chen B. Combining solid dispersion-based spray drying with cyclodextrin to improve the functionality and mitigate the beany odor of pea protein isolate. Carbohydr Polym 2020; 245:116546. [PMID: 32718639 DOI: 10.1016/j.carbpol.2020.116546] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 11/25/2022]
Abstract
The beany flavor of pea protein limits its application in the food industry. This study aimed at addressing this problem by combining the advantages of solid-based spray drying technique and the ability of cyclodextrins (CD) to entrap volatiles. Pea protein isolates (PPI) was extracted by alkaline extraction-isoelectric precipitation, followed by co-spray drying with CD. The resulted PPI-CD showed no major structure changes. HS-SPME-GC-MS coupled to untargeted metabolomics successfully identified 23 aroma compounds that represent the different odorants among PPI-control, physically mixed PPI-CD, and co-spray dried PPI-CD samples. Heat map analysis also showed a remarkable beany odor mitigation effect upon the addition of CD, which was further proved to be due to CD entrapping aroma compounds during spray drying. In the meantime, the functional attributes of PPI-CD were not adversely impacted by the addition of CD.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA
| | | | - Leon Zhou
- Roquette America Inc., Geneva, IL, 60134, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58108, USA.
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15
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Ding D, Manohar S, Jiang H, Salvi R. Hydroxypropyl-β-cyclodextrin causes massive damage to the developing auditory and vestibular system. Hear Res 2020; 396:108073. [PMID: 32956992 DOI: 10.1016/j.heares.2020.108073] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 07/03/2020] [Accepted: 08/25/2020] [Indexed: 12/14/2022]
Abstract
2-hydroxypropyl-β-cyclodextrin (HPβCD), a cholesterol chelator used to treat Niemann-Pick C1 (NPC1) lysosomal storage disease, causes hearing loss in mammals by preferentially destroying outer hair cells. Because cholesterol plays an important role in early neural development, we hypothesized that HPβCD would cause more extensive damage to postnatal cochlear and vestibular structures in than adult rats. This hypothesis was tested by administering HPβCD to adult rats and postnatal day 3 (P3) cochlear and vestibular organ cultures. Adult rats treated with HPβCD developed hearing impairment and outer hair cell loss 3-day post-treatment; damage increased with dose from the high frequency base toward the low-frequency apex. The HPβCD-induced histopathologies were more severe and widespread in cochlear and vestibular cultures at P3 than in adults. HPβCD destroyed both outer and inner hair cells, auditory nerve fibers and spiral ganglion neurons as well as type I and type II vestibular hair cells and vestibular ganglion neurons. The early stage of HPβCD damage involved disruption of hair cell mechanotransduction and destruction of stereocilia. HPβCD-mediated apoptosis in P3 cultures was most-strongly initiated by activation of the extrinsic caspase-8 cell death pathway in cochlear and vestibular hair cells and neurons followed by activation of executioner caspase-3. Thus, HPβCD is toxic to all types of postnatal cochlear and vestibular hair cells and neurons in vitro whereas in vivo it only appears to destroy outer hair cells in adult cochleae. The more severe HPβCD-induced damage in postnatal cultures could be due to greater drug bioavailability in vitro and/or greater vulnerability of the developing inner ear.
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Affiliation(s)
- Dalian Ding
- Center for Hearing and Deafness, University at Buffalo, 137 Cary Hall, Buffalo, NY 14214, United States
| | - Senthilvelan Manohar
- Center for Hearing and Deafness, University at Buffalo, 137 Cary Hall, Buffalo, NY 14214, United States
| | - Haiyan Jiang
- Center for Hearing and Deafness, University at Buffalo, 137 Cary Hall, Buffalo, NY 14214, United States
| | - Richard Salvi
- Center for Hearing and Deafness, University at Buffalo, 137 Cary Hall, Buffalo, NY 14214, United States.
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Astray G, Mejuto J, Simal-Gandara J. Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105882] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Liu X, Ding D, Chen GD, Li L, Jiang H, Salvi R. 2-Hydroxypropyl-β-cyclodextrin Ototoxicity in Adult Rats: Rapid Onset and Massive Destruction of Both Inner and Outer Hair Cells Above a Critical Dose. Neurotox Res 2020; 38:808-823. [PMID: 32607920 DOI: 10.1007/s12640-020-00252-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 06/24/2020] [Accepted: 06/25/2020] [Indexed: 02/08/2023]
Abstract
2-Hydroxypropyl-β-cyclodextrin (HPβCD), a cholesterol chelator, is being used to treat diseases associated with abnormal cholesterol metabolism such as Niemann-Pick C1 (NPC1). However, the high doses of HPβCD needed to slow disease progression may cause hearing loss. Previous studies in mice have suggested that HPβCD ototoxicity results from selective outer hair cell (OHC) damage. However, it is unclear if HPβCD causes the same type of damage or is more or less toxic to other species such as rats, which are widely used in toxicity research. To address these issues, rats were given a subcutaneous injection of HPβCD between 500 and 4000 mg/kg. Distortion product otoacoustic emissions (DPOAE), the cochlear summating potential (SP), and compound action potential (CAP) were used to assess cochlear function followed by quantitative analysis of OHC and inner hair cell (IHC) loss. The 3000- and 4000-mg/kg doses abolished DPOAE and greatly reduced SP and CAP amplitudes. These functional deficits were associated with nearly complete loss of OHC as well as ~ 80% IHC loss over the basal two thirds of the cochlea. The 2000-mg/kg dose abolished DPOAE and significantly reduced SP and CAP amplitudes at the high frequencies. These deficits were linked to OHC and IHC losses in the high-frequency region of the cochlea. Little or no damage occurred with 500 or 1000 mg/kg of HPβCD. The HPβCD-induced functional and structural deficits in rats occurred suddenly, involved damage to both IHC and OHC, and were more severe than those reported in mice.
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Affiliation(s)
- Xiaopeng Liu
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA
| | - Dalian Ding
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA
| | - Guang-Di Chen
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA
| | - Li Li
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA
| | - Haiyan Jiang
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA
| | - Richard Salvi
- Center for Hearing and Deafness, 137 Cary Hall, University at Buffalo, Buffalo, NY, 14214, USA.
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Mazzaglia A, Legarová V, Giaquinta R, Lanza CM, Restuccia C. The influence of almond flour, inulin and whey protein on the sensory and microbiological quality of goat milk yogurt. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109138] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020; 9:foods9030299. [PMID: 32155720 PMCID: PMC7143118 DOI: 10.3390/foods9030299] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xiao Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Life Science, Shaoxing University, Shaoxing 312000, China
| | - Chuanhai Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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Pereira AB, Silva AMD, Barroca MJ, Marques MPM, Braga SS. Physicochemical properties, antioxidant action and practical application in fresh cheese of the solid inclusion compound γ-cyclodextrin·quercetin, in comparison with β-cyclodextrin·quercetin. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2017.04.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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21
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Wang H, Wang C, Guo M. Effects of addition of strawberry juice pre- or postfermentation on physiochemical and sensory properties of fermented goat milk. J Dairy Sci 2019; 102:4978-4988. [DOI: 10.3168/jds.2018-15750] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Accepted: 02/12/2019] [Indexed: 11/19/2022]
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22
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Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin. J DAIRY RES 2018; 85:465-471. [DOI: 10.1017/s0022029918000742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.
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Fenyvesi É, Vikmon M, Szente L. Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations. Crit Rev Food Sci Nutr 2017; 56:1981-2004. [PMID: 25764389 DOI: 10.1080/10408398.2013.809513] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.
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Affiliation(s)
- É Fenyvesi
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - M Vikmon
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - L Szente
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
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25
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Kaffarnik S, Kayademir Y, Heid C, Vetter W. Concentrations of Volatile 4-Alkyl-Branched Fatty Acids in Sheep and Goat Milk and Dairy Products. J Food Sci 2014; 79:C2209-14. [DOI: 10.1111/1750-3841.12673] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2014] [Accepted: 08/15/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Stefanie Kaffarnik
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Yasemin Kayademir
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Carolina Heid
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
| | - Walter Vetter
- Inst. of Food Chemistry (170b); Univ. of Hohenheim; Garbenstraße 28 D-70593 Stuttgart Germany
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26
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Lu Y, Young OA, Brooks JD. Physicochemical and sensory characteristics of fermented sheepmeat sausage. Food Sci Nutr 2014; 2:669-75. [PMID: 25493184 PMCID: PMC4256571 DOI: 10.1002/fsn3.151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 06/10/2014] [Accepted: 06/12/2014] [Indexed: 11/09/2022] Open
Abstract
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, NaCl, glucose, sodium pyrophosphate, and lactic culture, respectively. Following anaerobic fermentation (96 h, 30°C), there were no significant differences between the species in mean texture (hardness, springiness, adhesiveness, cohesiveness) and pH, and only minor differences were seen in color. However, although not consumer tested, it is argued that consumers would be able to pick a texture difference due to different fat melting point ranges, highest for sheepmeat. This work was followed by a sensory experiment to find out if characteristic sheepmeat flavors could be suppressed to appeal to unhabituated consumers. To simulate a very strongly characteristic sheepmeat, beef sausage mixtures (above) were spiked, or not, with 4-methyloctanoic, 4-methylnonanoic acid, and skatole (5.0, 0.35, and 0.08 mg kg−1, respectively). Sodium nitrite (at 0.1 g kg−1) and a garlic/rosemary flavor were variably added to create a 23 factorial design. In a randomized design, 60 consumers found that spiked sheepmeat flavors caused an overall significant decrease in mean liking on a 1–9 scale (5.83 vs. 5.35,P = 0.003), but this was completely negated by the garlic/rosemary addition (5.18 vs. 6.00,P < 0.001). Nitrite had no effect on liking (5.61 vs. 5.58,P = 0.82), although nitrite might be included in commercial examples to minimize fat oxidation and suppress growth of clostridia. Thus, sheepmeat flavors could be suppressed to appeal to unhabituated consumers. Commercial examples could thus be made for these consumers, but the mandatory use of the name “mutton” in some markets would adversely affect prospects.
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Affiliation(s)
- Yanjun Lu
- School of Applied Sciences, Auckland University of Technology Auckland, New Zealand
| | - Owen A Young
- School of Applied Sciences, Auckland University of Technology Auckland, New Zealand
| | - John D Brooks
- School of Applied Sciences, Auckland University of Technology Auckland, New Zealand
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Abstract
CONTEXT Ever since the discovery of cyclodextrins, a family of cyclic oligosaccharides based on α (1 → 4) linkage among glucopyranose subunits, these versatile supramolecular hosts have received tremendous attention for scientific explorations. Due to their property of forming host-guest type inclusion complex, cyclodextrins and their synthetic derivatives exhibit wide range of utilities in different areas viz. pharmaceuticals, drug delivery systems, cosmetics, food and nutrition, textile and chemical industry etc. OBJECTIVE The purpose of this review is to highlight properties, advantages, recent studies and versatile benefits of cyclodextrins and to re-strengthen their prospective applications in novel directions for future research. METHODS This article summarizes a variety of applications of cyclodextrins in various industrial products, technologies, analytical and chemical processes and recent industrial advancements by extensively literature search on various scientific databases, Google and websites of various associated pharmaceutical industries and patenting authorities across the world. RESULTS AND CONCLUSION Due to possibility of multidimensional changes in physical and chemical properties of molecules upon inclusion complexation in cyclodextrins, these compounds are of great commercial interest and may offer solution to many of the scientific problems of the current world.
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Affiliation(s)
- Neha Sharma
- a Department of Quality Assurance , I.S.F. College of Pharmacy , Moga , Punjab , India
| | - Ashish Baldi
- a Department of Quality Assurance , I.S.F. College of Pharmacy , Moga , Punjab , India
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28
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The effect of caseinate on inclusion complexes of γ-cyclodextrin for oxidative stabilization of fish oil. BIOTECHNOL BIOPROC E 2013. [DOI: 10.1007/s12257-012-0752-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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