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Cheng S, Qin Y, Mao Y, Cao Y, Zheng R, Han J, Tian S, Qin Z. "Reference sample comparison method": A new voltammetric electronic tongue method and its application in assessing the shelf life of fresh milk. Food Chem 2024; 463:141064. [PMID: 39241430 DOI: 10.1016/j.foodchem.2024.141064] [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: 04/09/2024] [Revised: 08/09/2024] [Accepted: 08/28/2024] [Indexed: 09/09/2024]
Abstract
Shelf life is a critical comprehensive indicator of food quality. Voltammetric electronic tongue (V-Et), is well-suited for assessing food shelf life, due to its capable of capturing food overall fingerprints. This study designed a "reference sample comparison method" for V-Et to assess the shelf life of fresh milk. Quality differences between milk samples of different shelf lives and reference samples were quantified by differential degree (Dd) values. A new "one-to-one" model of milk shelf life was established based on Dd values, and significantly improved predictive accuracy by 11.14 %-17.17 % and 14.86 %-44.47 % in overall quality shelf life assessment compared to "many-to-one" models based on SVM and DFA. Even in the more sophisticated evaluation of microbial safety and sensory quality shelf life, it attained relative errors of 13.57 % and 7.68 %, respectively. All these findings showed the significant potential of the "reference sample comparison method" in assessing food shelf life with V-Et.
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Affiliation(s)
- Shiwen Cheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yumei Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yuezhong Mao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yanyun Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; China-UK Joint Research Laboratory of Eating Behaviour and Appetite, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruihang Zheng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Shiyi Tian
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Collaborative Innovation Center of Statistical Data Engineering Technology & Application, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Zihan Qin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Du G, Wang X, Zhao Q. Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology. Foods 2023; 12:3331. [PMID: 37761040 PMCID: PMC10530250 DOI: 10.3390/foods12183331] [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: 07/08/2023] [Revised: 08/10/2023] [Accepted: 08/22/2023] [Indexed: 09/29/2023] Open
Abstract
Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. In this work, molecularly imprinted polymers (MIPs) with template molecules of galloylated flavanols were designed to specifically adsorb gallotannins to reduce wine astringency. The results showed that the "pores" on the surface of the MIPs are the structural basis for the specific adsorption of the target substances, and the adsorption process is a chemically driven single-molecule layer adsorption. Moreover, in the mono/oligomeric gallotannin-rich model solution, the adsorption of gallotannins by I-MIPs prepared as single template molecules reached 71.0%, and the adsorption capacity of MIPs for monomeric gallotannins was about 6.0 times higher than polymeric gallotannins. Given the lack of technology for the targeted adsorption of tannins from wine, this work explored the targeted modulation of wine astringency by using molecular imprinting techniques.
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Affiliation(s)
- Guorong Du
- School of Biological and Environmental Engineering, Xi’an University, Xi’an 710065, China;
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an 710119, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi’an 710119, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an 710119, China
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Liu J, Xie J, Lin J, Xie X, Fan S, Han X, Zhang DK, Han L. The Material Basis of Astringency and the Deastringent Effect of Polysaccharides: A Review. Food Chem 2022; 405:134946. [DOI: 10.1016/j.foodchem.2022.134946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 10/26/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022]
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Liu CT, Tzen JT. Exploring The Relative Astringency of Tea Catechins and Distinct Astringent Sensation of Catechins and Flavonol Glycosides via an In Vitro Assay Composed of Artificial Oil Bodies. Molecules 2022; 27:molecules27175679. [PMID: 36080445 PMCID: PMC9457659 DOI: 10.3390/molecules27175679] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/31/2022] [Accepted: 08/31/2022] [Indexed: 12/03/2022] Open
Abstract
Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were more astringent than non-gallate-type catechins, with an astringency order of epicatechin gallate > epigallocatechin gallate > gallocatechin gallate > catechin gallate > epigallocatechin > epicatechin > gallocatechin > catechin. As expected, the extension of brewing time led to an increase in catechin content in the tea infusion, thus elevating tea astringency. Detailed analysis showed that the enhanced proportion of gallate-type catechins was significantly higher than that of non-gallate-type catechins, indicating that tea astringency was elevated exponentially, rather than proportionally, when brewing time was extended. Rough surfaces were observed on artificial oil bodies when they were complexed with epigallocatechin gallate (a catechin), while a smooth surface was observed on those complexed with rutin (a flavonol glycoside) under an atomic force microscope and a scanning electron microscope. The results indicate that catechins and flavonol glycosides induce the sensation of rough (puckering) and smooth (velvety) astringency in tea, respectively.
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Affiliation(s)
| | - Jason T.C. Tzen
- Correspondence: ; Tel.: +886-4-22840328 (ext. 776); Fax: +886-4-22853527
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Exploring the relationships between perceived umami intensity, umami components and electronic tongue responses in food matrices. Food Chem 2022; 368:130849. [PMID: 34419796 DOI: 10.1016/j.foodchem.2021.130849] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 07/07/2021] [Accepted: 08/09/2021] [Indexed: 12/18/2022]
Abstract
Umami intensity promotes food flavor blending and food choice, while a universal quantification procedure is still lacking. To evaluate perceived umami intensity (PUI) in seven categories of foods, modified two-alternative forced choice (2-AFC) method with monosodium glutamate as reference was applied. Meanwhile, we explored whether equivalent umami concentration (EUC) by chemical analysis and electronic tongue (E-tongue) are applicable in PUI quantification. The results indicated that EUC was appropriate in quantifying PUI of samples from meat, dairy, vegetable and mushroom groups (r = 1.00, p < 0.05). Moreover, models with a good prediction capacity for PUI and EUC (R2 > 0.99) were established in separated food categories by back propagation neural networks, where E-tongue data were set as input. This study explored the effectiveness of the three methods in evaluating the PUIs of various foods, which provides multiple choices for the food industry.
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Ahmad I, Sadiq MB, Liu A, Benjamin TA, Gump BH. Effect of Low-Frequency Ultrasonication on Red Wine Astringency. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.2002228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Imran Ahmad
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Muhammad B. Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan
| | - A. Liu
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - T-A. Benjamin
- Food, Agriculture and Bio-innovation Laboratories, Chaplin School of Hospitality and Tourism Management, Florida International University (Biscayne Bay Campus), North Miami, Florida, USA
| | - Barry H. Gump
- Brew Science Program, Chaplin School of Hospitality and Tourism Management (FIU Brew Lab), Florida International University (Biscayne Bay Campus), North Miami, Florida USA
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Pires MA, Pastrana LM, Fuciños P, Abreu CS, Oliveira SM. Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods. Foods 2020; 9:E1124. [PMID: 32824086 PMCID: PMC7465539 DOI: 10.3390/foods9081124] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 07/30/2020] [Accepted: 08/03/2020] [Indexed: 01/12/2023] Open
Abstract
Understanding consumers' food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering associated with many functional ingredients has been attracting interest in understanding oral astringency over the years. A variety of studies have explored the sensorial mechanisms and the food properties determining astringency perception. The present review provides a deeper understanding of astringency, a general view of the oral mechanisms involved, and the exciting variety of the latest methods used to direct and indirectly quantify and simulate the astringency perception and the specific mechanisms involved.
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Affiliation(s)
- Mariana A. Pires
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
- Center for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, Portugal;
| | - Lorenzo M. Pastrana
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
| | - Pablo Fuciños
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
| | - Cristiano S. Abreu
- Center for Microelectromechanical Systems, University of Minho, Azurém, 4800-058 Guimarães, Portugal;
- Physics Department, Porto Superior Engineering Institute, ISEP, 4200-072 Porto, Portugal
| | - Sara M. Oliveira
- International Iberian Nanotechnology Laboratory—Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal; (M.A.P.); (L.M.P.); (P.F.)
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Li P, Tian Y, Ke XM, Tan QC, Han X, Ma HY, Pei J, Lin JZ, Xu RC, Han L, Yang M, Zhang DK. Amphiphilic Block Copolymers: A Novel Substance for Bitter-Masking in Aqueous Solutions. Mol Pharm 2020; 17:1586-1595. [PMID: 32186879 DOI: 10.1021/acs.molpharmaceut.9b01296] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
It is a challenging task to suppress the bitterness of liquid preparations, especially for children. Bitter molecules are highly dispersible in liquids, leading to a strong and instant stimulation of the bitter receptors. At present, there is no effective way to correct this issue except for adding sweeteners, resulting in an unsatisfying taste. Based on the three-point contact theory, which is a universally accepted mechanism of bitterness formation, a new idea and application of amphiphilic block copolymers (ABCs) for bitterness suppression was proposed for the first time. We found that ABCs could widely inhibit the bitterness of four typical bitter substances. The mechanism is that ABCs self-assemble to form association colloids, which attract bitter components and reduce their distribution in the molecular form in solution. The bitter components were demonstrated to automatically embed in the spiral hydrophobic cavity of the hydrophobic chain of the ABCs, and their special interaction dispersed the positive electrostatic potential of bitter groups. The combination did not affect the pharmacokinetic parameters and pharmacodynamics of bitter drugs. These findings highlight the novel application of ABCs for the inhibition of bitterness and illuminate the underlying inhibition mechanisms.
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Affiliation(s)
- Pan Li
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Yin Tian
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xiu-Mei Ke
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.,School of Basic Medical Sciences, Jiujiang University, Jiujiang 332005, China
| | - Qing-Chu Tan
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Xue Han
- Shool of Pharmacy, Chengdu Medical College, Chengdu 610083, China
| | - Hong-Yan Ma
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Jin Pei
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Jun-Zhi Lin
- Central Laboratory, The Teaching Hospital of Chengdu University of Traditional Chinese Medicine, Chengdu 610072, China
| | - Run-Chun Xu
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Li Han
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
| | - Ming Yang
- Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China
| | - Ding-Kun Zhang
- State Key Laboratory Breeding Base of Systematic Research, Development and Utilization of Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China
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A novel bitter masking approach: Powder coating technology-take Sanhuang tablets as an example. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.04.028] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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