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Shen H, Wang Y, Shi P, Li H, Chen Y, Hu T, Yu Y, Wang J, Yang F, Luo H, Yu L. Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves. Foods 2024; 13:480. [PMID: 38338615 PMCID: PMC10855892 DOI: 10.3390/foods13030480] [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: 12/21/2023] [Revised: 01/20/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
Bamboo leaves contain high concentrations of various biologically active compounds, such as polyphenols and volatiles, making them attractive as raw resources for antioxidant additives in the food industry. Here, we investigated the total phenolic content (TPC) and total flavonoid content (TFC) of four bamboo leaf extracts from two species (Phyllostachys edulis and Chimonocalamus delicatus) at two growth stages (first and second years). Antioxidant capacity was determined based on the radical-scavenging capacity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+). We also assessed the antifungal capacity based on mycelial growth inhibition of Colletotrichum musae (C. musae), Botrytis cinerea (B. cinereain), and Alternaria alternata (A. alternata). Pearson's correlation coefficients showed that the TPC was significantly (p < 0.01) negatively correlated with the half-maximal inhibitory concentrations against DPPH and ABTS+, whereas the TFC was positively correlated with C. musae and B. cinereain growth inhibition, which suggest that TPC and TFC might be the major contributors to the antioxidant and antifungal capacities of bamboo leaves, respectively. The volatile organic compounds (VOCs) of bamboo leaves were also analyzed using gas chromatography-ion mobility spectrometry. The VOCs included twenty-four aldehydes, eleven alcohols, four furans, seven esters, fifteen terpenes, three ketones, one pyrazine, and thirty unidentified compounds. Principal component analysis, partial least squares discriminant analysis, and hierarchical cluster analysis were performed to assess the differences in the volatile profiles of the four bamboo leaf samples, from which 23 discriminatory VOCs with variable importance in the projection values > 1 were screened, and part of them were impacted by species or growth stage. These findings provide a theoretical foundation for the use of bamboo leaves.
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Affiliation(s)
- Hui Shen
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
| | - Yan Wang
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
| | - Pingping Shi
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
| | - Hong Li
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Yanan Chen
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China;
| | - Tenggen Hu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; (T.H.); (Y.Y.)
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610, China; (T.H.); (Y.Y.)
| | - Jinxiang Wang
- School of Life Sciences, Datong University, Datong 037054, China;
| | - Fang Yang
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
| | - Haibo Luo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China;
| | - Lijuan Yu
- Agro-Products Processing Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650221, China; (H.S.); (Y.W.); (P.S.); (H.L.); (F.Y.)
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Liu L, Lu S, Zhang W, Bai F, Wang J, Zhang X, Xu H, Jiang X, An S, Li W, Zhao Y, Xu X. Correlation investigation between core microbe inoculation and the evolution of flavor characteristics during the storage of sturgeon caviar (Acipenser gueldenstaedtii). Food Res Int 2024; 178:113903. [PMID: 38309899 DOI: 10.1016/j.foodres.2023.113903] [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: 09/26/2023] [Revised: 12/13/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
The volatile and non-volatile compounds were monitored to investigate the microbial evolution associated with the characteristic flavors for sturgeon caviar during refrigeration. The results revealed that the composition of volatile compounds changed significantly with prolonged refrigeration time, especially hexanal, nonanal, phenylacetaldehyde, 3-methyl butyraldehyde, and 1-octen-3-ol. The nonvolatile metabolites were mainly represented by the increase of bitter amino acids (Thr. Ser, Gly, Ala, and Pro) and a decrease in polyunsaturated fatty acids, especially an 18.63 % decrease in 5 months of storage. A total of 332 differential metabolites were mainly involved in the biosynthetic metabolic pathways of α-linolenic acid, linoleic acid, and arachidonic acid. The precursors associated with flavor evolution were mainly phospholipids, including oleic, linoleic, arachidonic, eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids. The most abundant at the genus level was Serratia, followed by Arsenophnus, Rhodococcus, and Pseudomonas, as obtained by high-throughput sequencing. Furthermore, seven core microorganisms were isolated and characterized from refrigerated caviar. Among them, inoculation with Mammalian coccus and Bacillus chrysosporium restored the flavor profile of caviar and enhanced the content of nonvolatile precursors, contributing to the characteristic aroma attributes of sturgeon caviar. The study presents a theoretical basis for the exploitation of technologies for quality stabilization and control of sturgeon caviar during storage.
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Affiliation(s)
- Li Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Weijia Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xuqing Zhang
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - He Xu
- Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China
| | - Xiaoming Jiang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China
| | - Shucai An
- Department of General Surgery, The District Hospital of Qingdao West Coast New Area, Qingdao 266400, Shandong, China
| | - Wei Li
- Department of General Surgery, The District Hospital of Qingdao West Coast New Area, Qingdao 266400, Shandong, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China; Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China
| | - Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
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Sánchez-Parra M, Lopez A, Muñoz-Redondo JM, Montenegro-Gómez JC, Pérez-Aparicio J, Pereira-Caro G, Rodríguez-Solana R, Moreno-Rojas JM, Ordóñez-Díaz JL. Study of the influence of the fishing season and the storage temperature in the fishing vessel on the biogenic amine and volatile profiles in fresh yellowfin tuna (Thunnus albacares) and dry-cured mojama. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104845] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Xu X, Lu S, Li X, Bai F, Wang J, Zhou X, Gao R, Zeng M, Zhao Y. Effects of microbial diversity and phospholipids on flavor profile of caviar from hybrid sturgeon (Huso dauricus × Acipenser schrencki). Food Chem 2022; 377:131969. [PMID: 35026473 DOI: 10.1016/j.foodchem.2021.131969] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 11/25/2021] [Accepted: 12/26/2021] [Indexed: 11/04/2022]
Abstract
Thirty-seven volatiles were identified by gas chromatography-ion mobility spectrometry in sturgeon caviar. Alkenes (37, 43), alcohols (30, 36), aldehydes (9, 10), and esters (11, 13) were detected by two-dimensional gas chromatography-time-off-flight mass spectrometry in fresh and stored caviar, respectively. Alkenes (humulene, caryophyllene, longifolene, and d-limonene), aldehydes (heptanal, hexanal, pentanal, and 3-methyl butanal), and 2-ethyl-1-hexanol were sniffed and described as providing fresh, fatty, and fishy attributes by gas chromatography-olfactometry. The fungal genera of Apiotrichum, Penicillium, Filobasidium, Gibberella, and Cladosporium and 16 bacterial genera were significantly correlated with variations in the contents of 25 aldehydes and 11 ketones. Nine strains, 20 fatty acids, and 69 differential phospholipids were isolated and profiled. Glycerophosphoethanolamine (20:2/20:4), glycerophosphoethanolamine (22:6/22:5), and glycerophosphocholine (16:0/13:0) were significantly associated with the formation of odorants and the proposed mechanism of flavor formation from phospholipids is summarized. This study represents a foundation for achieving targeted preservation and flavor control of caviar.
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Affiliation(s)
- Xinxing Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Shixue Lu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Xuefei Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Fan Bai
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Jinlin Wang
- Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China
| | - Xiaodong Zhou
- Hisense (Shandong) Refrigerator Co., Ltd., 266100 Qingdao, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Mingyong Zeng
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Yuanhui Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
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Lopez A, Bellagamba F, Tirloni E, Vasconi M, Stella S, Bernardi C, Pazzaglia M, Moretti VM. Evolution of Food Safety Features and Volatile Profile in White Sturgeon Caviar Treated with Different Formulations of Salt and Preservatives during a Long-Term Storage Time. Foods 2021; 10:foods10040850. [PMID: 33919708 PMCID: PMC8070692 DOI: 10.3390/foods10040850] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/27/2021] [Accepted: 04/08/2021] [Indexed: 11/17/2022] Open
Abstract
Caviar is a semi-preserved fish preparation in which cold storage (around 0 °C) and packaging under anaerobic conditions are fundamental to guarantee adequate safety parameters. Consumers seem to prefer caviar prepared with food salt only, but according to the needs of the different distribution channels, some preservatives are used in order to prolong its shelf life and to allow less restrictive storage conditions. Traditionally, the most common preservative was sodium tetraborate (borax), a salt that contributes to the sensory profile of caviar. However, due to its toxicity, borax has been banned in many countries, and the current trend is to reduce or eliminate its use. In this study, we evaluated the evolution of food safety parameters (pH, water activity, microbiological parameters) and the volatile profile during 14 months of storage in caviar samples treated with three different preservatives: I. exclusively NaCl, II. a mixture of borax and NaCl, and III. a mixture of organic acids and salts. Microbial presence was studied by means of plate counts; volatile organic compounds were identified on the sample headspace by means of solid phase microextraction with gas-chromatography and mass spectrometry. Results showed relevant differences among the three treatments investigated, with salt samples characterized by the highest viable counts and the greatest presence of volatile products driven by oxidative and spoilage processes, mainly occurring toward lipid and amino acids. On the contrary, the mixture of organic acids and salts showed the best response during the entire storage period. Finally, the employment of a multiparametric statistic model allowed the identification of different clusters based on the time of ripening and the preservative treatments used.
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Affiliation(s)
- Annalaura Lopez
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
- Correspondence: ; Tel.: +39-02-503-34602
| | - Federica Bellagamba
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
| | - Erica Tirloni
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | - Mauro Vasconi
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, University of Milan, 26900 Lodi, Italy; (E.T.); (S.S.); (C.B.)
| | | | - Vittorio Maria Moretti
- Department of Veterinary Medicine, University of Milan, 26900 Lodi, Italy; (F.B.); (M.V.); (V.M.M.)
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Rosa A, Isola R, Nieddu M, Masala C. The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models. Nutrients 2020; 12:nu12113454. [PMID: 33187182 PMCID: PMC7697620 DOI: 10.3390/nu12113454] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 11/07/2020] [Accepted: 11/09/2020] [Indexed: 12/19/2022] Open
Abstract
A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties.
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