1
|
Wang S, Chen K, Tian A, Pan M, Liu X, Qu L, Jin J, Lv S, Xu Y, Li Y, Yang W, Zhang X, Zheng L, Zhang Y, Yang X, Zhong F, Xu L, Ma A. Effect of cooking methods on volatile compounds and texture properties in maize porridge. Food Chem X 2024; 22:101515. [PMID: 38883914 PMCID: PMC11176657 DOI: 10.1016/j.fochx.2024.101515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/14/2024] [Accepted: 05/27/2024] [Indexed: 06/18/2024] Open
Abstract
To investigate the optimal processing of maize porridge, the volatile compounds and texture under different cooking methods and time have been studied. A total of 51 volatile compounds were identified in maize porridge. Notably, the major volatiles, aldehydes and esters exhibited a relatively high content in electric pressure cooker (EPC), and esters tend to significantly increase after cooking. Among aldehydes, nonanal and hexanal played a great role in flavor due to their relatively high content. Volatile compounds of maize porridge in different cooking methods could be clearly distinguished by multiple chemometrics. Furthermore, texture analysis revealed that almost all the indicators in the EPC can reach the lowest value at 60 min. To summarize, different cooking methods had a more significant influence on the volatile compounds and texture compared to time. This study helps to improve the sensory attributes of maize porridge, and thus contributes to healthier and more sustainable production.
Collapse
Affiliation(s)
- Shihao Wang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Kaixuan Chen
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Ailing Tian
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Meifan Pan
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Xinyang Liu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lingyun Qu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Jin Jin
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Sijie Lv
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yanqiu Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Yangguang Li
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Wenzhe Yang
- School of Basic Medicine, Qingdao University, Qingdao 266071, China
| | - Xinfang Zhang
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lili Zheng
- National Engineering Research Centre for Intelligent Electrical Vehicle Power System (Qingdao), College of Mechanical & Electronic Engineering, Qingdao University, Qingdao 266071, China
| | - Yani Zhang
- Medical College, Qingdao University, Qingdao 266071, China
| | - Xueliang Yang
- Medical College, Qingdao University, Qingdao 266071, China
| | - Feng Zhong
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Lirong Xu
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| | - Aiguo Ma
- Institute of Nutrition and Health, School of public health, Qingdao University, 266071, Qingdao, China
| |
Collapse
|
2
|
Lopes AC, Queirós RP, Inácio RS, Pinto CA, Casal S, Delgadillo I, Saraiva JA. High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods 2024; 13:1304. [PMID: 38731676 PMCID: PMC11083073 DOI: 10.3390/foods13091304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).
Collapse
Affiliation(s)
- Ana C. Lopes
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Rui P. Queirós
- Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Rita S. Inácio
- School of Agriculture (ESA), Polytechnique Institute of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal;
| | - Carlos A. Pinto
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Susana Casal
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal;
| | - Ivonne Delgadillo
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| |
Collapse
|
3
|
Li M, Zhu G, Liu Z, Li L, Wang S, Liu Y, Lu W, Zeng Y, Cheng X, Shen W. Hydrogen Fertilization with Hydrogen Nanobubble Water Improves Yield and Quality of Cherry Tomatoes Compared to the Conventional Fertilizers. PLANTS (BASEL, SWITZERLAND) 2024; 13:443. [PMID: 38337976 PMCID: PMC10857181 DOI: 10.3390/plants13030443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024]
Abstract
Although hydrogen gas (H2)-treated soil improves crop biomass, this approach appears difficult for field application due to the flammability of H2 gas. In this report, we investigated whether and how H2 applied in hydrogen nanobubble water (HNW) improves the yield and quality of cherry tomato (Lycopersicon esculentum var. cerasiforme) with and without fertilizers. Two-year-long field trials showed that compared to corresponding controls, HNW without and with fertilizers improved the cherry tomato yield per plant by 39.7% and 26.5% in 2021 (Shanghai), respectively, and by 39.4% and 28.2% in 2023 (Nanjing), respectively. Compared to surface water (SW), HNW increased the soil available nitrogen (N), phosphorus (P), and potassium (K) consumption regardless of fertilizer application, which may be attributed to the increased NPK transport-related genes in roots (LeAMT2, LePT2, LePT5, and SlHKT1,1). Furthermore, HNW-irrigated cherry tomatoes displayed a higher sugar-acid ratio (8.6%) and lycopene content (22.3%) than SW-irrigated plants without fertilizers. Importantly, the beneficial effects of HNW without fertilizers on the yield per plant (9.1%), sugar-acid ratio (31.1%), and volatiles (20.0%) and lycopene contents (54.3%) were stronger than those achieved using fertilizers alone. In short, this study clearly indicated that HNW-supplied H2 not only exhibited a fertilization effect on enhancing the tomato yield, but also improved the fruit's quality with a lower carbon footprint.
Collapse
Affiliation(s)
- Min Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Guanjie Zhu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Ziyu Liu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Longna Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Shu Wang
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Yuhao Liu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Wei Lu
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| | - Yan Zeng
- Life Science Group, Air Liquide (China) R&D Co., Ltd., Shanghai 201108, China; (Y.Z.); (X.C.)
| | - Xu Cheng
- Life Science Group, Air Liquide (China) R&D Co., Ltd., Shanghai 201108, China; (Y.Z.); (X.C.)
| | - Wenbiao Shen
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China; (M.L.); (G.Z.); (Z.L.); (L.L.); (S.W.); (Y.L.); (W.L.)
| |
Collapse
|
4
|
The effect of high oxygen modified atmospheres on the quality degradation of packed live blue mussels (Mytilus edulis). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
5
|
Zhang S, Meenu M, Hu L, Ren J, Ramaswamy HS, Yu Y. Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics. Foods 2022; 11:foods11223698. [PMID: 36429290 PMCID: PMC9689688 DOI: 10.3390/foods11223698] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
BACKGROUND Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables. To overcome this drawback, researchers are extensively exploring alternative non-thermal High-Pressure Processing (HPP) technology to ensure microbial safety and retaining the sensory and nutritional quality of food. However, HPP is unable to inactivate the spores of some pathogenic bacteria; thus, HPP in conjunction with moderate- and low-temperature is employed for inactivating the spores of harmful microorganisms. Scope and approach: In this paper, the inactivation effect of high-pressure and high-pressure thermal processing (HPTP) on harmful microorganisms in different food systems, along with the bactericidal kinetics model followed by HPP in certain food samples, have been reviewed. In addition, the effects of different factors such as microorganism species and growth stage, process parameters and pressurization mode, and food composition on microbial inactivation under the combined high-pressure and moderate/low-temperature treatment were discussed. KEY FINDINGS AND CONCLUSIONS The establishment of a reliable bactericidal kinetic model and accurate prediction of microbial inactivation will be helpful for industrial design, development, and optimization of safe HPP and HPTP treatment conditions.
Collapse
Affiliation(s)
- Sinan Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Lihui Hu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Hangzhou Jiangnan Talent Service Co., Ltd., 681 Qingchun East Road, Hangzhou 310000, China
| | - Junde Ren
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China
- Correspondence: ; Tel.: +86-571-88982181
| |
Collapse
|
6
|
Cecchi T. Scent of knowledge: The molecular fingerprint of volatiles in an emblematic historical library in Italy. INDOOR AIR 2022; 32:e13139. [PMID: 36305069 DOI: 10.1111/ina.13139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 10/01/2022] [Accepted: 10/06/2022] [Indexed: 06/16/2023]
Abstract
Heritage guidelines recognize odors as a value associated with a place. This study aims to clarify the connection between heritage and volatile organic compounds at the molecular level. At variance with previous studies, usually focused only on book-related compounds from accelerated degradation tests, the whole air of one of the most significant historical libraries in Italy was studied. A sampling of the volatiles off-gassing from the two most iconic rooms, respectively open and forbidden to visitors, was performed via a non-invasive, nondestructive green method, solid-phase-micro-extraction. The gas-chromatographic analyses resulted in the appraisal of olfactory contributions from books, storage environment, and, for the first time, anthropic activities and pollution.Concerning the paper decay process, for the very first time, the presence of 2-ethyl-1-hexanol in the chromatographic signature of the library air is rationalized according to the Guerbet reaction. The presence of all other compounds is explained by the paper decay process, anthropic sources, and pollution. Indoor air comprises analytes related to paper decay, identified by previous studies, and additional compounds never found before.Most volatile compounds are aliphatic and aromatic hydrocarbons, aldehydes, alcohols, terpenes, and terpenoids. Odor contributions from a selected number of analytes were pinpointed. Alkanes dominate the volatiles chromatographic signature, and impart a slight hydrocarbon smell. Aromatics supplement their characteristic aromatic odor. Aldehydes' very low odor threshold makes them strongly contribute to both fruity and fatty descriptors. Benzaldehyde, furfural, vanillin, and camphor add, respectively, an hint of almond, bread, vanilla, and camphor. Alcohols such as 2-ethyl hexanol have a floral scent. Wood-related terpenes and terpenoids contribute to the woody smell of the library.The digital molecular fingerprint of the "scent of knowledge" enables documentation, conservation, and future chemical reproduction of the historical library odor.
Collapse
|
7
|
Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
Collapse
|
8
|
Mukherjee S, Pal A, Mitra A. An insight into fruit aroma volatilome during postharvest maturation in two popular Musa cultivars of tropics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4276-4286. [PMID: 35040138 DOI: 10.1002/jsfa.11779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 01/02/2022] [Accepted: 01/17/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Banana is one of the major global horticultural fruit crops cultivated in the humid tropics and subtropics. Fruit quality and consumer acceptability of any climacteric fruit depend mainly on its postharvest aroma volatile profiles. The present study aimed to profile fruit volatiles status during postharvest storage of two banana cultivars: Kanthali (Musa sp. cv. Kanthali, Kt) and Kacha Kela (Musa sp. cv. Kacha Kela, Kk) from the ABB genome group. RESULTS Both cultivars showed differences in the soluble sugar contents, with Kt being higher than Kk. The volatile compounds were profiled from the pulp as emitted, endogenous and glycosyl-bound forms, along with peel-endogenous and whole fruit volatiles during postharvest storage. Both cultivars showed a wide range of variations in volatile aroma pools; nevertheless, esters and aliphatic compounds were found to be the major contributors of fruit volatiles in Kt and Kk, respectively. The pulp-endogenous volatiles served as the major pool, which showed a sharp decline with a corresponding increase of emission. Many volatiles were found to be glycosylated during early postharvest storage, with de-glycosylation occurring with an increase in storage time, resulting in fruit softening and a concurrent supply of sugar bound volatiles towards emission. CONCLUSION As a whole, the study outcome provides an overview of fruit volatilome during postharvest storage and suggests a possible inter-linking among the volatile components in the cultivars. It is plausible that the release of aroma volatiles from pulp is mediated via peel, with volatiles accumulating as peel-endogenous volatiles representing the temporary pool reservoir. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Subhadip Mukherjee
- Natural Product Biotechnology Group, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Ananya Pal
- Natural Product Biotechnology Group, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| | - Adinpunya Mitra
- Natural Product Biotechnology Group, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, India
| |
Collapse
|
9
|
Role of Lipids in Food Flavor Generation. Molecules 2022; 27:molecules27155014. [PMID: 35956962 PMCID: PMC9370143 DOI: 10.3390/molecules27155014] [Citation(s) in RCA: 72] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/02/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Lipids in food are a source of essential fatty acids and also play a crucial role in flavor and off-flavor development. Lipids contribute to food flavor generation due to their degradation to volatile compounds during food processing, heating/cooking, and storage and/or interactions with other constituents developed from the Maillard reaction and Strecker degradation, among others. The degradation of lipids mainly occurs via autoxidation, photooxidation, and enzymatic oxidation, which produce a myriad of volatile compounds. The oxidation of unsaturated fatty acids generates hydroperoxides that then further break down to odor-active volatile secondary lipid oxidation products including aldehydes, alcohols, and ketones. In this contribution, a summary of the most relevant and recent findings on the production of volatile compounds from lipid degradation and Maillard reactions and their interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
Collapse
|
10
|
Zhang Y, Zhang ZH, He R, Xu R, Zhang L, Gao X. Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism. Foods 2022; 11:foods11152190. [PMID: 35892775 PMCID: PMC9330850 DOI: 10.3390/foods11152190] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/07/2022] [Accepted: 07/19/2022] [Indexed: 12/04/2022] Open
Abstract
Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.
Collapse
Affiliation(s)
- Yaqiong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Z.-H.Z.); (R.H.); (L.Z.)
| | - Zhi-Hong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Z.-H.Z.); (R.H.); (L.Z.)
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Z.-H.Z.); (R.H.); (L.Z.)
| | - Riyi Xu
- Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China;
| | - Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Z.-H.Z.); (R.H.); (L.Z.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.Z.); (Z.-H.Z.); (R.H.); (L.Z.)
- Correspondence:
| |
Collapse
|
11
|
Liu Y, Hu H, Liu H, Wang Q. Recent Advances for the Developing of Instant Flavor Peanut Powder: Generation and Challenges. Foods 2022; 11:foods11111544. [PMID: 35681294 PMCID: PMC9180855 DOI: 10.3390/foods11111544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/29/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
Instant flavor peanut powder is a nutritional additive that can be added to foods to impart nutritional value and functional properties. Sensory acceptability is the premise of its development. Flavor is the most critical factor in sensory evaluation. The heat treatment involved in peanut processing is the main way to produce flavor substances and involves chemical reactions: Maillard reaction, caramelization reaction, and lipid oxidation reaction. Peanut is rich in protein, fat, amino acids, fatty acids, and unsaturated fatty acids, which participate in these reactions as volatile precursors. N-heterocyclic compounds, such as the pyrazine, are considered to be the key odorants of the “baking aroma”. However, heat treatment also affects the functional properties of peanut protein (especially solubility) and changes the nutritional value of the final product. In contrast, functional properties affect the behavior of proteins during processing and storage. Peanut protein modification is the current research hotspot in the field of deep processing of plant protein, which is an effective method to solve the protein denaturation caused by heat treatment. The review briefly describes the characterization and mechanism of peanut flavor during heat treatment combined with solubilization modification technology, proposing the possibility of using peanut meal as material to produce IFPP.
Collapse
Affiliation(s)
| | | | - Hongzhi Liu
- Correspondence: (H.L.); (Q.W.); Tel.: +86-(10)-62818455 (H.L.); +86-(10)-62815837 (Q.W.)
| | - Qiang Wang
- Correspondence: (H.L.); (Q.W.); Tel.: +86-(10)-62818455 (H.L.); +86-(10)-62815837 (Q.W.)
| |
Collapse
|
12
|
Reich JA, Aßmann M, Hölting K, Bubenheim P, Kuballa J, Liese A. Shift of the reaction equilibrium at high pressure in the continuous synthesis of neuraminic acid. Beilstein J Org Chem 2022; 18:567-579. [PMID: 35651700 PMCID: PMC9127241 DOI: 10.3762/bjoc.18.59] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 05/16/2022] [Indexed: 11/23/2022] Open
Abstract
The importance of a compound that helps fight against influenza is, in times of a pandemic, self-evident. In order to produce these compounds in vast quantities, many researchers consider continuous flow reactors in chemical industry as next stepping stone for large scale production. For these reasons, the synthesis of N-acetylneuraminic acid (Neu5Ac) in a continuous fixed-bed reactor by an immobilized epimerase and aldolase was investigated in detail. The immobilized enzymes showed high stability, with half-life times > 173 days under storage conditions (6 °C in buffer) and reusability over 50 recycling steps, and were characterized regarding the reaction kinetics (initial rate) and scalability (different lab scales) in a batch reactor. The reaction kinetics were studied in a continuous flow reactor. A high-pressure circular reactor (up to 130 MPa) was applied for the investigation of changes in the position of the reaction equilibrium. By this, equilibrium conversion, selectivity, and yield were increased from 57.9% to 63.9%, 81.9% to 84.7%, and 47.5% to 54.1%, respectively. This indicates a reduction in molar volume from N-acetyl-ᴅ-glucosamine (GlcNAc) and pyruvate (Pyr) to Neu5Ac. In particular, the circular reactor showed great potential to study reactions at high pressure while allowing for easy sampling. Additionally, an increase in affinity of pyruvate towards both tested enzymes was observed when high pressure was applied, as evidenced by a decrease of KI for the epimerase and KM for the aldolase from 108 to 42 mM and 91 to 37 mM, respectively.
Collapse
Affiliation(s)
- Jannis A Reich
- Institute of Technical Biocatalysis, Hamburg University of Technology, Denickestr. 15, 21073 Hamburg, Germany
| | - Miriam Aßmann
- GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 Hamburg, Germany
| | - Kristin Hölting
- GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 Hamburg, Germany
| | - Paul Bubenheim
- Institute of Technical Biocatalysis, Hamburg University of Technology, Denickestr. 15, 21073 Hamburg, Germany
| | - Jürgen Kuballa
- GALAB Laboratories GmbH, Am Schleusengraben 7, 21029 Hamburg, Germany
| | - Andreas Liese
- Institute of Technical Biocatalysis, Hamburg University of Technology, Denickestr. 15, 21073 Hamburg, Germany
| |
Collapse
|
13
|
Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
Collapse
|
14
|
Martín-Tornero E, Sánchez R, Lozano J, Martínez M, Arroyo P, Martín-Vertedor D. Characterization of Polyphenol and Volatile Fractions of Californian-Style Black Olives and Innovative Application of E-nose for Acrylamide Determination. Foods 2021; 10:foods10122973. [PMID: 34945524 PMCID: PMC8701876 DOI: 10.3390/foods10122973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/22/2021] [Accepted: 11/25/2021] [Indexed: 01/18/2023] Open
Abstract
Californian-style black olives require a sterilization treatment that produces a carcinogenic contaminant, acrylamide. Thus, this compound was evaluated in two different olive cultivars using an electronic nose (E-nose). The sterilization intensity had a significant influence on the final phenol concentrations, acrylamide content, and volatile compounds. Increasing the sterilization intensity from 10 to 26 min (F0) reduced the phenol content, but it promoted acrylamide synthesis, leading to a wide range of this toxic substance. The Ester and phenol groups of volatile compounds decreased their content when the sterilization treatment increased; however, aldehyde and other volatile compound groups significantly increased their contents according to the thermal treatments. The compounds 4-ethenyl-pyridine, benzaldehyde, and 2,4-dimethyl-hexane are volatile compounds with unpleasant odours and demonstrated a high amount of influence on the differences found after the application of the thermal treatments. The “Manzanilla Cacereña” variety presented the highest amount of phenolic compounds and the lowest acrylamide content. Finally, it was found that acrylamide content is correlated with volatile compounds, which was determined using multiple linear regression analysis (R2 = 0.9994). Furthermore, the aroma of table olives was analysed using an E-nose, and these results combined with Partial Least Square (PLS) were shown to be an accurate method (range to error ratio (RER) >10 and ratio of performance to deviation (RPD) >2.5) for the indirect quantification of this toxic substance.
Collapse
Affiliation(s)
- Elísabet Martín-Tornero
- Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, Universidad de Extremadura, 06007 Badajoz, Spain; (E.M.-T.); (M.M.)
| | - Ramiro Sánchez
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Jesús Lozano
- Perception and Intelligent Systems Research Group, Universidad de Extremadura, 06006 Badajoz, Spain; (J.L.); (P.A.)
- Research Institute of Agricultural Resources INURA. Avda de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Manuel Martínez
- Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, Universidad de Extremadura, 06007 Badajoz, Spain; (E.M.-T.); (M.M.)
- Research Institute of Agricultural Resources INURA. Avda de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
| | - Patricia Arroyo
- Perception and Intelligent Systems Research Group, Universidad de Extremadura, 06006 Badajoz, Spain; (J.L.); (P.A.)
| | - Daniel Martín-Vertedor
- Technological Institute of Food and Agriculture CICYTEX-INTAEX, Junta of Extremadura, Avda, Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research Institute of Agricultural Resources INURA. Avda de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
- Correspondence: ; Tel.: +34-924-01-26-64
| |
Collapse
|