1
|
Jia WT, Yang Z, Guo XN, Zhu KX. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods 2021; 10:1348. [PMID: 34207984 PMCID: PMC8230670 DOI: 10.3390/foods10061348] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 11/30/2022] Open
Abstract
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.
Collapse
Affiliation(s)
| | | | | | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (W.-T.J.); (Z.Y.); (X.-N.G.)
| |
Collapse
|
2
|
Jia WT, Yang Z, Guo XN, Zhu KX. Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chem 2021; 363:130333. [PMID: 34139517 DOI: 10.1016/j.foodchem.2021.130333] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.
Collapse
Affiliation(s)
- Wan-Ting Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| |
Collapse
|
3
|
Li X, Tieman D, Liu Z, Chen K, Klee HJ. Identification of a lipase gene with a role in tomato fruit short-chain fatty acid-derived flavor volatiles by genome-wide association. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2020; 104:631-644. [PMID: 32786123 DOI: 10.1111/tpj.14951] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 07/14/2020] [Accepted: 07/21/2020] [Indexed: 05/16/2023]
Abstract
Fatty acid-derived volatile organic compounds (FA-VOCs) make significant contributions to tomato (Solanum lycopersicum) fruit flavor and human preferences. Short-chain FA-VOCs (C5 and C6) are among the most abundant and important volatile compounds in tomato fruits. The precursors of these volatiles, linoleic acid (18:2) and linolenic acid (18:3), are derived from cleavage of glycerolipids. However, the initial step in synthesis of these FA-VOCs has not been established. A metabolite-based genome-wide association study combined with genetic mapping and functional analysis identified a gene encoding a novel class III lipase family member, Sl-LIP8, that is associated with accumulation of short-chain FA-VOCs in tomato fruit. In vitro assays indicated that Sl-LIP8 can cleave 18:2 and 18:3 acyl groups from glycerolipids. A CRISPR/Cas9 gene edited Sl-LIP8 mutant had much lower content of multiple fruit short-chain FA-VOCs, validating an important role for this enzyme in the pathway. Sl-LIP8 RNA abundance was correlated with FA-VOC content, consistent with transcriptional regulation of the first step in the pathway. Taken together, our work indicates that glycerolipid turnover by Sl-LIP8 is an important early step in the synthesis of multiple short-chain FA-VOCs.
Collapse
Affiliation(s)
- Xiang Li
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, 32611, USA
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, PR China
| | - Denise Tieman
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, 32611, USA
| | - Zimeng Liu
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, 32611, USA
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, PR China
| | - Kunsong Chen
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, PR China
| | - Harry J Klee
- Horticultural Sciences, Genetics Institute, University of Florida, Gainesville, FL, 32611, USA
- Laboratory of Fruit Quality Biology/Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Zijingang Campus, Hangzhou, 310058, PR China
| |
Collapse
|
4
|
Mu Y, Sun J, Wang S, Wang L, Xu B. Study of the interfacial activity of wheat germ lipase. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Mu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - J. Sun
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - S. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - L. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| |
Collapse
|
5
|
Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102794] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
6
|
Li B, Zhao L, Xu B, Deng B, Liu Y, Dong Y. Rice bran real-time stabilisation technology with flowing microwave radiation: its impact on rancidity and some bioactive compounds. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.0982] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - L. Zhao
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| | - B. Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China P.R
| | - Y. Dong
- School of Food and Biological Engineering, Jiangsu University, 201 Xuefu Rou, Zhenjiang, Jiangsu 212013, China P.R
| |
Collapse
|
7
|
Li B, Chen H, Sun D, Deng B, Xu B, Dong Y, Li J, Wang F, Liu Y. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Adv 2016. [DOI: 10.1039/c5ra23335f] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
Collapse
Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Bin Xu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Ying Dong
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Fei Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| |
Collapse
|
8
|
Demir M, Ünver A, Arslan D, Üçok G, Terlemez F, Türker S. Characterisation of einkorn ( Triticum monococcumL. subsp. monococcum) wheat oil. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.K. Demir
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| | - A. Ünver
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| | - D. Arslan
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| | - G. Üçok
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| | - F. Terlemez
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| | - S. Türker
- Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Koycegiz Kampusu, 42070 Konya, Turkey
| |
Collapse
|
9
|
Xu B, Liu Y, Miao W, Zhou S, Gao C. A modified titrimetric method for measuring the activity of wheat germ lipase. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0352] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- B. Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China P.R
| | - Y.X. Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China P.R
| | - W.J. Miao
- School of Biology and Food Engineering, Chuzhou University, Chuzhou 239000, China P.R
| | - S.L. Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China P.R
| | - C. Gao
- School of Life science and Technology, China Pharmaceutical University, Nanjing 210009, China P.R
| |
Collapse
|