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Harlina PW, Maritha V, Yang X, Dixon R, Muchtaridi M, Shahzad R, Nur'Isma EA. Exploring oxylipins in processed foods: Understanding mechanisms, analytical perspectives, and enhancing quality with lipidomics. Heliyon 2024; 10:e35917. [PMID: 39247353 PMCID: PMC11379580 DOI: 10.1016/j.heliyon.2024.e35917] [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: 02/16/2024] [Revised: 08/05/2024] [Accepted: 08/06/2024] [Indexed: 09/10/2024] Open
Abstract
Oxylipins are active lipid compounds formed through the oxidation of unsaturated fatty acids. These compounds have drawn considerable attention due to the potential impact on human health and processed food quality. Therefore, this study aimed to deepen current understanding and assess recent analytical advancements regarding the physiological roles of oxylipins in processed food products using lipidomics. The mechanisms behind oxylipins production in processed foods were extensively investigated, underscoring potential associations with chronic diseases. This indicates the need for innovative strategies to mitigate harmful oxylipins levels to enhance the safety and shelf life of processed food products. The results showed that mitigation methods, including the use of antioxidants and optimization of processing parameters, reduced oxylipins levels. The integration of lipidomics with food safety and quality control processes is evident in cutting-edge methods such as nuclear magnetic resonance and mass spectrometry for compliance and real-time evaluation. Aside from envisioning the future trajectory of food science and industry through prospective studies on oxylipins and processed foods, the results also provide the basis for future investigations, innovation, and advancements in the dynamic field of food science and technology.
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Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363, Bandung, Indonesia
| | - Vevi Maritha
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, 45363, Bandung, Indonesia
- Pharmacy Study Program, Faculty of Health and Science, Universitas PGRI Madiun, Indonesia
| | - Xiang Yang
- Department of Animal Science, University of California Davis, California, 95616, United States
| | - Roy Dixon
- Department of Chemistry, California State University, Sacramento, CA, 95819, United States
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, 45363, Bandung, Indonesia
| | - Raheel Shahzad
- Research Center for Genetic Engineering, National Research and Innovation Agency (BRIN), Indonesia
| | - Ernisa Adha Nur'Isma
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, 45363, Bandung, Indonesia
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Xiao C, Zhang Y, Gong T, Lu W, Chen D, Zhang C, Wang H, Guan R. A Comparative Study of Pickled Salted Eggs by Positive and Negative Pressure-Ultrasonic Method. Foods 2023; 12:foods12071477. [PMID: 37048298 PMCID: PMC10094396 DOI: 10.3390/foods12071477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/24/2023] [Accepted: 03/28/2023] [Indexed: 04/03/2023] Open
Abstract
In this study, the positive and negative pressure-ultrasonic method was applied to salted egg pickling, compared with traditional pickled salted eggs by various physical and chemical indicators. Results indicated the salt content of egg white and egg yolk increased rapidly in the salt-preserved salted egg with the positive and negative pressure-ultrasonic method, and the moisture content decreased rapidly. In addition, the oil yield of egg yolk was marinated for 12 days compared with the normal method of 35 days, and the ripening time of salted eggs was shortened by 2/3. There was no obvious difference in the microscopical structure of the egg yolk between the two methods of pickling. Moreover, the pores on the eggshell of the salted egg that was marinated by the positive and negative pressure-ultrasonic method had big cracks, which was beneficial to the substance exchange of the eggs and the outside. The common volatile flavor substances were detected by GC-MS, and a total of 33 flavor constituents were detected. There was no significant difference between the content of alcohols, aldehydes, and ketones, which contributed greatly to the flavor. Overall, the results indicated that this innovative salted eggs method can significantly reduce the curing time while ensuring the quality of salted eggs.
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3
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Harlina PW, Ma M, Shahzad R, Khalifa I. Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs. Food Sci Anim Resour 2022; 42:689-711. [PMID: 35855274 PMCID: PMC9289808 DOI: 10.5851/kosfa.2022.e30] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 11/06/2022] Open
Abstract
The purpose of our study was to determine the impact of rosemary extract in duck eggs, as determined by in vitro antioxidant capacity, lipid oxidation, fatty acid profiles, and flavor analyses. Three groups of salted duck eggs were compared: A control group and group enriched with 0.1% and 0.5% (w/v) rosemary extracts for 28 days of salting. In a time-dependent manner, the radical scavenging activity and reduction power of eggs with 0.5% (w/v) rosemary extract were significantly higher those of the control at 28 days after salting. The fatty acid profiles of salted egg were significantly affected by rosemary extract and salting time. Palmitic acid was the most abundant fatty acid in salted egg treated with rosemary extract, followed by linoleic acid and arachidonic acid. Furthermore, the treated eggs contained more docosahexaenoic acid than the control ones. And the treated eggs also have a considerable impact on the lipid oxidation process (primary and secondary oxidation). As a result, rosemary extract can be used as a natural antioxidant spice to prevent oxidation and extend the shelf life of eggs during storage. Furthermore, flavor research using solid phase microextraction - gas chromatography - mass spectrometry and an electronic nose demonstrated that adding rosemary extract to salted eggs could give them a distinct flavor.
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Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Meihu Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Raheel Shahzad
- Department of Biotechnology, Faculty of Science and Technology, Universitas Muhammadiyah Bandung, Bandung 40614, Indonesia
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
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4
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Chintha P, Giri N, Thulasimani K, Sajeev MS, Safiya S. Development of low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. J Food Sci 2022; 87:2894-2907. [PMID: 35638337 DOI: 10.1111/1750-3841.16185] [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: 10/18/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Vacuum frying technology has proven to be one of the best methods to produce snack products with higher retention of health-promoting/protecting nutraceuticals with reduced-fat content. In this work, application and optimization of vacuum frying process for purple sweet potato have used response surface methodology-based Box-Behnken design to produce low-fat and anthocyanin-rich purple sweet potato vacuum fried chips. The study showed the significant impact of frying temperature, vacuum pressure, and frying time on the chip's moisture and oil content, level of anthocyanin, visual impressions like color and texture. The selection of optimized frying parameters was carried out using a numerical optimizer and found to be 105°C for 7.08 min at a reduced pressure of 14.79 kPa. Compared to the atmospheric deep-fried chips, the vacuum fried chips showed 86% retention of anthocyanin content and a 35.6% decline in oil content with a lower breaking force of 0.69 N. Overall, the study confirmed that vacuum fried purple sweet potato chips could be a viable option to produce snacks with high functional value to meet the current consumer demands. PRACTICAL APPLICATION: Purple sweet potatoes have the potential to produce healthy snack chips with lower fat content and higher functional characteristics when vacuum frying technology is used with optimized processing variables.
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Affiliation(s)
- Pradeepika Chintha
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | - Namrata Giri
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India.,Food Technology, ICAR-National Research Centre on Pomegranate, Solapur, Maharashtra, India
| | - Krishnakumar Thulasimani
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
| | | | - Shanavas Safiya
- Division of Crop Utilization, ICAR-Central Tuber Crops Research Institute, Trivandrum, Kerala, India
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5
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Harlina PW, Ma M, Shahzad R. Quantification of Lipidomics Profiling using UPLC‐QE‐HESI‐ Lipid Analysis on the Salted Duck Egg Incorporated with Clove Extract. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000284] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Putri Widyanti Harlina
- Department of Food Technology, Faculty of Science and Technology Universitas Muhammadiyah Bandung Bandung West Java 40614 Indonesia
- National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 P. R. China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan Hubei 430070 P. R. China
| | - Raheel Shahzad
- Department of Biotechnology, Faculty of Science and Technology Universitas Muhammadiyah Bandung Bandung West Java 40614 Indonesia
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6
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Lee J, Seo HG, Lee CH. Effects of Lotus ( Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage. Food Sci Anim Resour 2020; 40:1044-1054. [PMID: 33305287 PMCID: PMC7713773 DOI: 10.5851/kosfa.2020.e81] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 12/20/2022] Open
Abstract
This study was performed to investigate the effects of lotus leaf hot water
extracts treatment on the quality and stability of eggs using impregnation
treatment through ultrasonication during storage. A total of 480 eggs were
categorized into four treatment groups (n=30 each)—non-treated
(CON), soaked for 30 min in lotus leaf hot water extracts without
ultrasonication (T1), sonicated in distilled water (T2), and sonicated in lotus
leaf hot water extracts (T3)—and stored for 15 d at 30°C. The egg
weight, Haugh unit (HU), egg grade, albumen height, yolk color, eggshell
thickness, eggshell breaking strength, and weight loss were measured for egg
quality assessment. 2-Thiobarbituric acid reactive substance (TBARS) and
volatile basic nitrogen (VBN) contents were measured as stability indicators.
Additionally, total phenolic contents (TPC), total flavonoid contents (TFC), and
1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were evaluated.
The HU, egg grade, albumen height, and yolk color of T3 were significantly
higher than those of CON (p<0.05). No significant differences in eggshell
thickness and eggshell breaking strength are observed among the groups. The
weight loss of T3 was significantly lower than that of the other groups during
storage (p<0.05). The application of lotus leaf hot water extracts also
significantly reduced TBARS and VBN (p<0.05). The TPC, TFC, and DPPH
radical scavenging activity of T3 were significantly higher than those of the
other groups (p<0.05). These results suggest that lotus leaf hot water
extracts may be useful as a natural ingredient for improving the quality and
stability of eggs during storage.
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Affiliation(s)
- Jihye Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Han Geuk Seo
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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7
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Liu S, Zhang Y, Zhou G, Ren X, Bao Y, Zhu Y, Zeng X, Peng Z. Lipolytic degradation, water and flavor properties of low sodium dry cured beef. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1642354] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Shixin Liu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yawei Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaopu Ren
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yingjie Bao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yuxia Zhu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Technology, Guangzhou, China
| | - Zengqi Peng
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, National Centre of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
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8
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Chemical, structural and functional properties of whey proteins covalently modified with phytochemical compounds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00217-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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9
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Dey TK, Maiti I, Chakraborty S, Ghosh M, Dhar P. Enzymatic synthesis of lipophilic lutein-PUFA esters and assessment of their stabilization potential in EPA-DHA rich fish oil matrix. Journal of Food Science and Technology 2019; 56:2345-2354. [PMID: 31168117 DOI: 10.1007/s13197-019-03588-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2018] [Accepted: 01/14/2019] [Indexed: 11/27/2022]
Abstract
The objective of the present study was to synthesize ω-3 polyunsaturated fatty acid esters of lutein and to evaluate if esterification can stabilize the both bioactive molecules. Both ω-3 polyunsaturated fatty acid and lutein are prone towards auto-oxidation in their free form. Free lutein extracted from the marigold petals was enzymatically esterified using Candida antarctica NS435 Lipase B, with the ω-3 long-chain polyunsaturated fatty acids. The lutein esters were purified, characterized and finally assessed for their protective role against oxidative degradation in bulk fish oil matrix. The antioxidative effect of these esters was compared with commercial antioxidants of natural origin, i.e., α-tocopherol and a synthetic antioxidant, i.e., tert-butylhydroquinone, at a dosage of 200 mg/L. Both free lutein and lutein-polyunsaturated fatty acid ester had significantly promoted the oxidative stability of bulk fish oil. But based on dose-response relationship, lutein-polyunsaturated fatty acid ester was found to be more efficient than free lutein, in protecting fish oil from secondary oxidation, thereby augmenting their shelf life. Given the high nutraceutical value, potent antioxidative potential and organic origin, it is only relevant to incorporate lutein esters as natural preservative and stabilizers in edible oils.
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Affiliation(s)
- Tanmoy Kumar Dey
- 1Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata, West Bengal 700027 India.,2Centre for Research in Nanoscience and Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake, Kolkata, West Bengal 700098 India
| | - Ipshita Maiti
- 1Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata, West Bengal 700027 India
| | - Sriparna Chakraborty
- 3Department of Chemical Technology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata, West Bengal 700009 India
| | - Mahua Ghosh
- 2Centre for Research in Nanoscience and Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake, Kolkata, West Bengal 700098 India.,3Department of Chemical Technology, University of Calcutta, 92, Acharya Prafulla Chandra Road, Kolkata, West Bengal 700009 India
| | - Pubali Dhar
- 1Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B Judges Court Road, Alipore, Kolkata, West Bengal 700027 India.,2Centre for Research in Nanoscience and Nanotechnology, University of Calcutta, JD 2, Sector III, Salt Lake, Kolkata, West Bengal 700098 India
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10
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Harlina PW, Shahzad R, Ma M, Wang N, Qiu N. Effects of galangal extract on lipid oxidation, antioxidant activity and fatty acid profiles of salted duck eggs. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00100-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Harlina PW, Ma M, Shahzad R, Gouda MM, Qiu N. Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4719-4734. [PMID: 30482968 PMCID: PMC6233453 DOI: 10.1007/s13197-018-3367-8] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2018] [Accepted: 07/30/2018] [Indexed: 01/05/2023]
Abstract
Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC-MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.
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Affiliation(s)
- Putri Widyanti Harlina
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Raheel Shahzad
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
| | - Mostafa Mahmoud Gouda
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
- Department of Human Nutrition and Food Science, National Research Centre, Cairo, Egypt
| | - Ning Qiu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei People’s Republic of China
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12
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Wang J, Shen Q, Zhang W, Guo P, Li Y, Mao Z, Zhang X, Shen S, Dou H. Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Shen Q, Wang M, Tian J, Hu L, Ren S, Chen J, Ye X, Liu D. Effects of Chinese pickled and dried mustard on nutritional quality, sensory quality, and shelf life of steamed pork belly. Food Sci Nutr 2018; 6:747-756. [PMID: 29983936 PMCID: PMC6021713 DOI: 10.1002/fsn3.612] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2017] [Revised: 01/19/2018] [Accepted: 01/23/2018] [Indexed: 11/07/2022] Open
Abstract
Steamed pork with pickled and dried mustard (PDM) is a famous Chinese dish. Here, we examined the effects of PDM on nutritional quality, sensory quality, and shelf life of steamed pork belly. Proximate composition, lipid oxidation, fatty acid profiles, protein hydrolysis and oxidation, sensory evaluation, and induction period (IP) of steamed pork belly were determined after addition of different levels (0-100%, WPDM/Wpork belly) of PDM. The results demonstrated that PDM could significantly (p < .05) enhance the loss of moisture and fat, increase the ratio of unsaturated to saturated fatty acids, and decrease lipid and protein oxidation in steamed pork belly. Additionally, IP values and steamed pork belly preservation times increased as the amount of added PDM increased. Best sensory quality was achieved when moderate levels of PDM (40%) were added to steamed pork belly. These findings provide insights into the beneficial effects of PDM on steamed pork belly.
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Affiliation(s)
- Qing Shen
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Mengting Wang
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Jinhu Tian
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Lyulin Hu
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Sijie Ren
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Jianchu Chen
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Xingqian Ye
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
| | - Donghong Liu
- Department of Food Science and NutritionZhejiang Key Laboratory for Agro‐Food ProcessingCollege of Biosystems Engineering and Food ScienceFuli Institute of Food ScienceZhejiang R&D Center for Food Technology and EquipmentZhejiang UniversityHangzhouChina
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14
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Jiang Y, Zhuang C, Zhong Y, Zhao Y, Deng Y, Gao H, Chen H, Mu H. Effect of bilayer coating composed of polyvinyl alcohol, chitosan, and sodium alginate on salted duck eggs. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466327] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/30/2022]
Affiliation(s)
- Yongli Jiang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Chenjun Zhuang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yu Zhong
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Yanyun Zhao
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Department of Food Science and Technology, Oregon State University, Corvallis, USA
| | - Yun Deng
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Haiyan Gao
- Food Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Hangjun Chen
- Food Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Honglei Mu
- Food Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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15
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Geng F, Huang Y, Huang Q, He D, Li S, Ma M. Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13626] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Fang Geng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering; Chengdu University; Chengdu 610106 People's Republic of China
| | - Yang Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Qun Huang
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Dan He
- College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China
| | - Shugang Li
- Key Laboratory of Fermentation Engineering, Ministry of Education; Hubei University of Technology; Wuhan Hubei 430068 China
| | - Meihu Ma
- National R&D Center for Egg Processing, College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China
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16
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Effect of different dietary energy and protein sources on antioxidant status, fresh yolk fatty acid profile and microstructure of salted yolks in laying ducks. Animal 2018; 12:2205-2213. [PMID: 29306348 DOI: 10.1017/s1751731117003561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
Abstract
The study investigated whether different dietary energy and protein sources affect laying performance, antioxidant status, fresh yolk fatty acid profile and quality of salted yolks in laying ducks. In all, 360 19-week-old Longyan ducks were randomly assigned to four diets in a factorial arrangement (2×2). The four diets consisted of two energy sources, corn (CO) or sorghum (SO) and two protein sources, soybean meal (SM) and rapeseed meal with corn distillers dried grains with solubles (RMD), and each treatment contained six replicates of 15 birds each. The experimental diets were isocaloric (metabolizable energy, 10.84 MJ/kg) and isonitrogenous (CP, 17%). The results showed that egg production, average egg weight, egg mass and feed conversion ratio were not affected by diets (P>0.05). Plasma contents of reduced glutathione (GSH), GSH/oxidized glutathione and total antioxidant capacity were lower (P<0.05) in ducks fed the RMD diets compared with those fed SM diets with a substantial increase (P=0.006) in plasma content of malondialdehyde (MDA). Egg yolks from ducks fed SO diets had higher proportions of polyunsaturated fatty acids (PUFA) and lower saturated and monounsaturated fatty acids compared with CO diets (P<0.001). Similarly, ducks fed RMD diets had a higher content of PUFA and n-6/n-3 ratio in fresh yolks (P<0.001), and increased salted yolk MDA, carbonylated proteins content and incidence of hard salted yolks (P<0.05) compared with SM diets. Scanning electron microscopy showed that salted yolks contained rougher polyhedral granules and fewer fat droplets, and were surrounded with a layer of bunchy fibers in ducks fed SO+RMD than those fed CO+SM diet. In conclusion, the current study showed that feeding laying ducks with diets containing SO or RMD reduced antioxidant capacity and increased egg yolk concentrations of PUFA. It appeared that egg yolks from ducks fed these diets were more sensitive to lipid peroxidation and protein oxidation during salting, and reduced the quality of salted yolks.
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