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Xiao Y, Liu S, Zeng L, Zhou C, Peng Y, Wu Y, Yin X, Peng G. Effects of processing methods on the aroma of Poria cocos and its changing regulations during processing. Food Chem 2024; 448:139151. [PMID: 38547709 DOI: 10.1016/j.foodchem.2024.139151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/24/2024]
Abstract
Poria cocos is a natural source of fungal food raw materials. Processing method is a key effecting the aroma of Poria cocos. In this study, the aroma compounds of Poria cocos products processed using sweating-low-temperature drying (SW-LD), sweating-high-temperature drying (SW-HD), steaming-low-temperature drying (ST-LD), and steaming-high-temperature drying (ST-HD) were compared by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the changes in aroma compounds of Poria cocos products during processing were analyzed. GC-MS analysis showed SW-HD product had highest content of aroma compounds. Aroma activity value (OAV) analysis indicated that 9 aroma compounds contributed to the overall aroma of Poria cocos. Among 9 compounds of Poria cocos, 1-octen-3-ol, hexanal, nonanal, octanal, trans-2-octenal, and heptanal contributed to mushroom, refreshing, sweet and fatty characters. In addition, the aroma compound changes during the processing were analyzed, revealing that steaming and sweating were the key processes affecting the aroma of Poria cocos products. The findings of this study provide valuable theoretical guidance for the development of Poria cocos processing technology.
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Affiliation(s)
- Yangbo Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Shu Liu
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
| | - Luzhi Zeng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Churen Zhou
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China
| | - Yisi Peng
- Hunan Agricultural University, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China
| | - Yu Wu
- Hunan Agricultural University, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China
| | - Xia Yin
- Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
| | - Guoping Peng
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China; Hunan Engineering Laboratory for Good Agricultural Practice and Comprehensive Utilization of Famous-Region Medicinal Plants, Changsha 410128, China; Huaihua Engineering and Technology Research Center for Standardized Cultivation and Origin Sulfur-free Drying of Chinese herbal medicine, Huaihua 418400, China; Jingzhou Kangyuan Lingye Technology Co., Ltd., Huaihua 418400, China.
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2
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Zhang JB, Wang B, Zhang YF, Wu Y, Li MX, Gao T, Lu TL, Bian ZH, Su LL. E-eye and FT-NIR combined with multivariate algorithms to rapidly evaluate the dynamic changes in the quality of Gastrodia elata during steaming process. Food Chem 2024; 439:138148. [PMID: 38064826 DOI: 10.1016/j.foodchem.2023.138148] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 12/01/2023] [Accepted: 12/03/2023] [Indexed: 01/10/2024]
Abstract
Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in bioactive components during the steaming process and proposed the utilization of electronic eye and Fourier Transform near-infrared (FT-NIR) spectroscopy for quality assessment. The findings revealed that the levels of parishin E parishin B, parishin A, and gastrodin initially rose and subsequently declined, while 4-Hydroxybenzyl alcohol exhibited a rapid decrease followed by stabilization. With prolonged steaming, the brightness of GE decreased, while the red and yellow tones became more pronounced and the color saturation increased. FT-NIR divided the steaming process into three stages: 0 min (raw GE), 0-9 min (partially steamed GE), and 9-30 min (fully steamed GE), and the partial least squares regression models effectively predicted the levels of five components. Overall, this study provided valuable insights into quality control in food processing.
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Affiliation(s)
- Jiu-Ba Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Bin Wang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yun-Fei Zhang
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Yi Wu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ming-Xuan Li
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ting Gao
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Tu-Lin Lu
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China.
| | - Zhen-Hua Bian
- Department of Pharmacy, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China; Jiangsu CM Clinical Innovation Center of Degenerative Bone & Joint Disease, Wuxi TCM Hospital Affiliated to Nanjing University of Chinese Medicine, Wuxi 214071, China.
| | - Lian-Lin Su
- College of Pharmacy, Nanjing University of Chinese Medicine, Nanjing 210023, China; Jiangsu Provincial Technology Engineering Research Center of TCM Health Preservation, Nanjing 210023, China.
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3
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Park S, An J, Lee J. Consumer acceptability and texture analysis of frozen dumplings using different cooking methods. Food Sci Biotechnol 2024; 33:877-887. [PMID: 38371684 PMCID: PMC10866823 DOI: 10.1007/s10068-023-01389-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 06/26/2023] [Accepted: 07/13/2023] [Indexed: 02/20/2024] Open
Abstract
Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception measure. Cluster analysis was performed and two groups resulted. Neutral consumers who generally rated 'like slightly' and 'neither like nor dislike' were influenced by the combinations of dumpling and cooking methods. Dumpling likers who rated higher than 'like moderately' were influenced by cooking methods. When divided into clusters, each effect was significant. For dumplings, consumers preferred three products over one. Regarding cooking methods, neutral consumers preferred pan-frying and air-frying. However, dumpling likers preferred pan-frying. Chewy, soft, crisp, and sticky characteristics positively influenced on acceptability. In addition, dumpling shells and fillings were analyzed to measure crispness and firmness, respectively, using a texture analyzer. Cooking methods influenced skin crispness but dumplings influenced filling firmness. Although correlation was very low between consumer texture perception and analytical measure, using both would be beneficial in further understanding. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01389-9.
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Affiliation(s)
- Soyoung Park
- Department of Food Science and Nutrition, Pusan National University, 46241 Busan, Korea
| | - Jihye An
- Department of Food Science and Nutrition, Pusan National University, 46241 Busan, Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, 46241 Busan, Korea
- Kimchi Research Institute, Pusan National University, Busandaehakro 63 beongil 2, Geumjeong-gu, 46241 Busan, Korea
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4
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Parsin S, Kaltschmitt M. Processing of hemicellulose in wheat straw by steaming and ultrafiltration - A novel approach. Bioresour Technol 2024; 393:130071. [PMID: 38000637 DOI: 10.1016/j.biortech.2023.130071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 11/13/2023] [Accepted: 11/17/2023] [Indexed: 11/26/2023]
Abstract
Water-soluble xylans useable for many potential applications can be produced based on the hydrolysis of wheat straw within a fixed bed using saturated steam to provide a xylan-rich hydrolysate low in particles and lignin enabling an effective ultrafiltration and xylan separation. Under defined conditions (180 °C, 10 bar, 35 min), a degree of solubilization of 29.6 % for straw and of 63 % for hemicellulose is achieved. The dry mass of the resulting hydrolysate consists of at least 58 % xylose and arabinose. The xylose is mainly (87 %) present in non-monomeric form and appears to have a broad molecular weight distribution. Ultrafiltration with commercial membranes (4 to 50 kDa) is being investigated for the separation of the target fraction; here significant differences in the filtration behavior and rejections from 9 to 81 % for carbohydrates and from 13 to 48 % for phenolic compounds (lignin), respectively, are found.
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Affiliation(s)
- Stanislav Parsin
- Hamburg University of Technology (TUHH), Institute of Environmental Technology and Energy Economics (IUE), Eissendorfer Strasse 40, 21073 Hamburg, Germany.
| | - Martin Kaltschmitt
- Hamburg University of Technology (TUHH), Institute of Environmental Technology and Energy Economics (IUE), Eissendorfer Strasse 40, 21073 Hamburg, Germany
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Razzak A, Mahjabin T, Khan MRM, Hossain M, Sadia U, Zzaman W. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City. Heliyon 2023; 9:e21709. [PMID: 38027907 PMCID: PMC10660054 DOI: 10.1016/j.heliyon.2023.e21709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
The study was carried out to analyze the impacts of boiling, steaming, and microwave cooking on the physicochemical properties, the content of bioactive compounds, and boiling effect on mineral and heavy metal content of six widely consumed vegetables in Bangladesh's north-eastern region. In comparison to raw, boiled, and microwave-cooked vegetables, those that are steam-cooked retain a higher percentage of β-carotene with the exception of carrots. Boiling vegetables led to the most substantial reduction in ascorbic acid content (from 9.83 % to 70.88 %), with spinach experiencing the greatest decline. In contrast, microwaving had the mildest effect on ascorbic acid, preserving over 90 % of the initial content. The decrease in carotene content may be associated with color changes (decreasing greenness and increasing hue angle) in the chosen vegetables. The colorimeter shows the L* value (lightness/darkness) of all cooked vegetables significantly decreased. In terms of total polyphenol content (TPC) and total flavonoid content (TFC), boiling had a higher negative effect on most vegetables than the other two cooking methods, with losses of up to 70.3 % and 82.27 %, respectively. All cooked vegetables, with the exception of carrot and microwave pumpkin, had substantial reductions in free radicals scavenging activity, with losses ranging from 8.48 % to 56.73 %. In comparison to raw vegetables, boiled vegetables significantly lost minerals like potassium (K), magnesium (Mg), zinc (Zn), copper (Cu), and manganese (Mn). On the other hand, the calcium (Ca) and iron (Fe) content of all cooked vegetables, except for carrots and peas, exhibited an increase, ranging from 6 to 17 % and 6-12 %, respectively. The Cr concentration in all vegetables and the Zn, Fe, Mn, and Cd content in the spinach sample was higher than the FAO/WHO recommended maximum permissible level (MPL), whereas the accumulation of Cu and Ni content was lower in all vegetables. In conclusion, this study demonstrated that microwaving was the most effective method for retaining the nutritional value of vegetables, while steaming had a moderate impact.
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Affiliation(s)
- Abdur Razzak
- Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN), Regional Office, Sunamganj, 3000, Bangladesh
| | - Tasnima Mahjabin
- Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN), Regional Office, Sunamganj, 3000, Bangladesh
| | - Md Rashedul Munim Khan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Murad Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Ummay Sadia
- Department of Botany, University of Dhaka, 1200, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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6
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Shi B, Kim S, Moon B. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions. Food Sci Biotechnol 2023; 32:1049-1056. [PMID: 37215255 PMCID: PMC10195943 DOI: 10.1007/s10068-023-01246-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 12/21/2022] [Accepted: 01/02/2023] [Indexed: 01/22/2023] Open
Abstract
Shrimp paste, a type of traditional Chinese food prepared from shrimp fermented with salt, contains biogenic amines (BAs). In this study, the BA content, salinity, and pH of eight commercial low-salt shrimp pastes were analyzed. In addition, the influences of various cooking conditions on the BA content of it were evaluated by HPLC. The total BA amount per product ranged between 32.39 and 1051.16 mg/kg. The salinity and pH were found significantly inversely correlated with the total BA amount. Of the cooking methods tested, after microwave heating and stir-frying, the total BA amount of shrimp paste, which showed the highest BA amount among 8 samples, declined from 1051.16 to 598.48 and 650.49 mg/kg, respectively; however, boiling or steaming showed no significant effects on the total BA amount. These results indicated possible health risk of low-salt shrimp paste whereas the risk could be reduced by choosing appropriate cooking method.
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Affiliation(s)
- BaoZhu Shi
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - Siwoo Kim
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
| | - BoKyung Moon
- Department of Food and Nutrition, Chung-Ang University, 72-1, Nae-ri, Daedeok-myeon, Anseong-si, Gyeonggi 17546 Republic of Korea
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7
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Güler N, Sensoy I. The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. Food Res Int 2023; 168:112797. [PMID: 37120181 DOI: 10.1016/j.foodres.2023.112797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 02/08/2023] [Accepted: 04/03/2023] [Indexed: 05/01/2023]
Abstract
This study aimed to determine how the addition of psyllium fiber to steamed and roasted wheat-based flat dough pieces affected the in vitro starch digestibility. Wheat flour was replaced with 10% psyllium fiber in the preparation of fiber-enriched dough samples. Two distinct methods of heating were utilised: steaming (100 °C, 2 min & 10 min) and roasting (100 °C, 2 min & 250 °C, 2 min). Rapidly digestible starch (RDS) fractions reduced significantly in both steamed and roasted samples, whereas slowly digestible starch (SDS) fractions increased significantly only in samples roasted at 100 °C and steamed for 2 min. The roasted samples had a lower RDS fraction than the steamed samples only when fiber was added. This study demonstrated the effect of processing method, duration, temperature, formed structure, matrix and the addition of psyllium fiber on in vitro starch digestion by altering starch gelatinization, gluten network, and consequently enzyme access to substrates.
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Affiliation(s)
- Nilay Güler
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Universiteler Mahallesi, Cankaya 06800 Ankara, Turkey.
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8
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Fang F, He Y, Zhao J, Zhang Y, Chen C, He H, Wu Q, Hu M, Nie S, Xie M, Hu J. Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains. Food Res Int 2023; 164:112328. [PMID: 36737921 DOI: 10.1016/j.foodres.2022.112328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 11/21/2022] [Accepted: 12/08/2022] [Indexed: 12/15/2022]
Abstract
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbiota as well as human health. In this study, DF content and in vitro fermentation characteristics of 9 kinds of WGs (highland barley, barley, buckwheat, proso millet, quinoa, sorghum, coix seed, foxtail millet, and oats) after boiling and steaming treatments were compared. It was found that boiling and steaming treatments could both increase DF content in these grains, except for barley and foxtail millet. Processed WGs could regulate beneficial microbial genus, such as Bifidobacterium, Prevotella, Megamona and Megasphaera. Oats, quinoa, highland barley, and buckwheat after boiling treatment can produce more total short-chain fatty acids (SCFAs) than steaming treatment (p < 0.05), while barley, foxtail millet and coix seed showed opposite results. This study can provide data support for the design of WGs diets and the development of WGs products which are beneficial for gut health.
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Affiliation(s)
- Fang Fang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yuxin He
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Jutang Zhao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Yanli Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Chunhua Chen
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Huijun He
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Quanyong Wu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Mengwei Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang, Jiangxi 330047, China.
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9
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Kaliniak-Dziura A, Domaradzki P, Kowalczyk M, Florek M, Skałecki P, Kędzierska-Matysek M, Stanek P, Dmoch M, Grenda T, Kowalczuk-Vasilev E. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves. Meat Sci 2022; 192:108881. [PMID: 35709665 DOI: 10.1016/j.meatsci.2022.108881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
Abstract
The aim of the study was to assess the effect of methods of heat treatment on selected quality parameters of longissimus thoracis muscle of Limousin calves, subjected to grilling, steaming, and sous vide cooking. The type of heat treatment did not significantly affect shear force or water activity. Cooking loss in the grilled and steamed meat was significantly higher than in the sous vide. While the content of vitamin E was significantly lower in the cooked meat, it was retained to the greatest degree in the grilled meat and least in the steamed meat. The TBARS index significantly increased during all cooking methods with the highest level in steamed meat. The sensory analysis revealed a preference for the sous vide and grilled meat, while the steamed meat received the lowest scores. Although veal is commonly assumed to be highly nutritious and palatable, its quality can be significantly influenced by the type of heat treatment.
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Affiliation(s)
- Agnieszka Kaliniak-Dziura
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Marek Kowalczyk
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Mariusz Florek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Skałecki
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Monika Kędzierska-Matysek
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Piotr Stanek
- Department of Cattle Breeding and Genetic Resources Conservation, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Małgorzata Dmoch
- Department of Quality Assessment and Processing of Animal Products, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Tomasz Grenda
- National Veterinary Research Institute, 57, Partyzantow Avenue 24-100 Pulawy, Poland.
| | - Edyta Kowalczuk-Vasilev
- Institute of Animal Nutrition and Bromathology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
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10
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Cui R, Zhu F. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour. Food Chem 2022; 369:130578. [PMID: 34479007 DOI: 10.1016/j.foodchem.2021.130578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/20/2021] [Accepted: 07/08/2021] [Indexed: 12/15/2022]
Abstract
Purple-fleshed sweetpotato is a rich source of antioxidants such as polyphenols. Chinese steamed bread (CSB) is a popular food product for many people. The effect of CSB making process on the structure and phenolic profiles of CSB enriched with purple sweetpotato flour (PSPF) at different concentrations was investigated. The mixing process greatly reduced the gluten strength due to the incorporation of PSPF. The addition of PSPF induced extensive structural modification on CSB due to the starch-polyphenol and protein-polyphenol interactions. The total phenolic contents, in vitro antioxidant activity, and the contents of hydroxycinnamic acid derivatives were decreased by fermentation and proofing, but they were increased after steaming and storage. The anthocyanins were significantly degraded during the CSB making process. The textural and structural properties of CSB were significantly affected by the PSPF substitutions. The results of this study are useful to develop functional CSB with improved nutritional quality and phenolic profiles.
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Affiliation(s)
- Rongbin Cui
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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11
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Li Q, Zeng J, Gong P, Wu Y, Li H. Effect of steaming process on the structural characteristics and antioxidant activities of polysaccharides from Polygonatum sibiricum rhizomes. Glycoconj J 2021; 38:561-572. [PMID: 34495423 DOI: 10.1007/s10719-021-10013-z] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/01/2021] [Accepted: 07/27/2021] [Indexed: 01/03/2023]
Abstract
Polygonatum sibiricum (P. sibiricum) rhizomes are widely used as a tonic and functional food, and are often processed to enhance their tonic function by repeated steaming and drying. As the most important constituent, the polysaccharide from P. sibiricum rhizomes (PSP) has demonstrated various activities, but the alteration of structural characteristics and activities of the purified PSPs during steaming process was rarely investigated. To well understand the effect of steaming process on the polysaccharides of P. sibiricum, neutral polysaccharides from P. sibiricum rhizomes (PSP0 ~ PSP9) after steaming were first isolated and purified, and then the chemical properties and antioxidant activities were determined. The results showed that the molar ratios of monosaccharides in PSPs were different. The molecular weights of PSPs were increased significantly after the fourth steaming. Morphological studies showed that the surface of PSPs became much tighter during the steaming process. Fourier transform infrared spectroscopy spectra displayed the polysaccharides had similar backbones and chemical groups. Furthermore, the antioxidant activity of PSPs was measured through radical scavenging tests. It was found that the radical scavenging activity of PSPs was elevated strikingly after steaming, and increased gradually with numbers of steaming process. The biological and chemical variance of PSPs revealed considerable segregation of PSP0, PSP1 ~ PSP4 and PSP5 ~ PSP9. In conclusion, our results proposed the fourth time as the optimal number of steaming to extract functional polysaccharide from P. sibiricum rhizomes.
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Affiliation(s)
- Qinying Li
- School of Marine Science and Technology, Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, 264209, PR China.
| | - Jun Zeng
- School of Marine Science and Technology, Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, 264209, PR China
| | - Pixian Gong
- School of Marine Science and Technology, Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, 264209, PR China
| | - Yanchao Wu
- School of Marine Science and Technology, Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, 264209, PR China
- Weihai Huiankang Biotechnology Co. Ltd, 264200, Weihai, 264209, P. R. China
| | - Huijing Li
- School of Marine Science and Technology, Weihai Marine Organism & Medical Technology Research Institute, Harbin Institute of Technology, Weihai, 264209, PR China
- Weihai Huiankang Biotechnology Co. Ltd, 264200, Weihai, 264209, P. R. China
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12
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Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies. Food Chem Toxicol 2021; 152:112218. [PMID: 33882300 DOI: 10.1016/j.fct.2021.112218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
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Affiliation(s)
- Vera Barbosa
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal.
| | - Ana Luísa Maulvault
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Patrícia Anacleto
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Marta Santos
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal
| | - Mónica Mai
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Helena Oliveira
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Marisa Barata
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Ravi Araújo-Luna
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Laura Ribeiro
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Piotr Eljasik
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Małgorzata Sobczak
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Jacek Sadowski
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Agnieszka Tórz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Remigiusz Panicz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | | | - Pedro Pousão-Ferreira
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Maria Luísa Carvalho
- (LIBPhYs-UNL), Physics Department, NOVA School of Science and Technology, Caparica, Portugal
| | - Marta Martins
- MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal
| | - António Marques
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
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13
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Chung HS, Youn KS. Effect of freezing treatment in tea preparation using Camellia sinensis leaves. J Food Sci Technol 2020; 57:4193-4200. [PMID: 33071340 PMCID: PMC7520496 DOI: 10.1007/s13197-020-04457-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2020] [Accepted: 04/15/2020] [Indexed: 06/11/2023]
Abstract
This study was conducted to examine the effect of freezing in the tea preparation using Camellia sinensis leaves in order to develop new technology for improving tea quality. Effects of single and combined treatments of freezing (F: - 20 °C, 15 days), steaming (S: 100 °C, 3 min), and hot-air drying (HD: 50 °C, 12 h) on the physicochemical characteristics of tea (powder and hot-water leachate) prepared from treated Camellia sinensis leaves were investigated. The L * , b * , and C * values of the powder were the highest in SHD-treated leaves, followed by HD-, SFHD-, and FHD-treated leaves. Redness (+a * value) was only seen in FHD-treated leaves and greenness (- a * value) was the highest in SHD-treated leaves. Browning index of the leachate was significantly lower in SHD- and SFHD-treated leaves than in FHD-treated leaves (p < 0.05). Soluble solids, acidity, and phenolic compounds of FHD-treated leaves were significantly lower than in SHD- and SFHD-treated leaves (p < 0.05). Sucrose was highest in SHD-treated leaves and glucose was highest in FHD-treated leaves. Sensory preference was better evaluated in FHD-treated leaves than in SHD- and SFHD-treated leaves. These results suggest that freezing treatment in tea processing promotes browning and component decomposition and enhances sensual preference. Therefore, freezing has a potential application in the tea manufacturing.
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Affiliation(s)
- Hun-Sik Chung
- Department of Food Science and Technology, Pusan National University, 1268-50 Samnangjin-ro, Miryang, 50463 Republic of Korea
| | - Kwang-Sup Youn
- Department of Food Science and Technology, Daegu Catholic University, 13-13 Hayang-ro, Gyeongsan, 38430 Republic of Korea
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14
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Gilbertson J, Quintanar-Solares M, Liland F, Niermeyer S. High-level disinfection of re-usable neonatal resuscitation equipment through boiling and steaming. J Hosp Infect 2020; 106:721-5. [PMID: 32956788 DOI: 10.1016/j.jhin.2020.09.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Accepted: 09/10/2020] [Indexed: 11/21/2022]
Abstract
Infection and asphyxia are two major causes of neonatal death globally. Where single-use resuscitation devices or sterilization of re-usable devices are unavailable, there is a need for effective, low-cost methods of high-level disinfection. Laboratory validation examined the efficacy of boiling and enclosed steaming (without pressure) as methods for attaining high-level disinfection of re-usable neonatal resuscitation equipment. The microbial load extracted and measured for each test article met internationally accepted standards for high-level disinfection. Boiling and steaming are low-cost, effective methods for reprocessing re-usable neonatal resuscitation devices in low- and middle-income countries.
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15
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Díez-Quijada Jiménez L, Guzmán-Guillén R, Cascajosa Lira A, Jos Á, Cameán AM. In vitro assessment of cyanotoxins bioaccessibility in raw and cooked mussels. Food Chem Toxicol 2020; 140:111391. [PMID: 32353443 DOI: 10.1016/j.fct.2020.111391] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/20/2020] [Accepted: 04/21/2020] [Indexed: 02/06/2023]
Abstract
The oral route by ingestion of water and food contaminated with cyanotoxins is the main route of exposure to these toxins. This study addresses for the first time the bioaccessibility of some of the most common Microcystins (MC-LR, MC-RR and MC-YR) and Cylindrospermopsin (CYN) simultaneously in raw and steamed mussels spiked at 250 ng/g fresh weight of each cyanotoxin, after an in vitro digestion, including the salivary (incubation with artificial saliva, 30s), gastric (with pepsin, 2h, pH 2), duodenal (with pancreatin and bile salts, 2h, pH 6.5) and colonic phases (with lactic-acid bacteria, 48h, pH 7.2). The results obtained suggest that the potential absorption of these cyanotoxins by consumption of contaminated mussels is lower than expected. After the total effect of cooking and digestion, the mean bioaccessibility levels recorded were 24.65% (CYN), 31.51% (MC-RR), 17.51% (MC-YR) and 13.20% (MC-LR). Moreover, toxins were transferred to the steaming waters at 3.77 ± 0.24 μg L-1 CYN, 2.29 ± 0.13 μg L-1 MC-LR, 6.60 ± 0.25 μg L-1 MC-RR and 3.83 ± 0.22 μg L-1 MC-YR. These bioaccessibility results should be considered for a more accurate risk assessment related to these cyanotoxins in mussels, including the fact that the steaming waters could also represent a risk after human consumption.
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Affiliation(s)
| | | | | | - Ángeles Jos
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, Sevilla, Spain
| | - Ana M Cameán
- Area of Toxicology, Faculty of Pharmacy, University of Sevilla, Sevilla, Spain
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Tengku Nur Alia TKA, Hing LS, Sim SF, Pradit S, Ahmad A, Ong MC. Comparative study of raw and cooked farmed sea bass (Lates calcarifer) in relation to metal content and its estimated human health risk. Mar Pollut Bull 2020; 153:111009. [PMID: 32275555 DOI: 10.1016/j.marpolbul.2020.111009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 02/16/2020] [Accepted: 02/19/2020] [Indexed: 06/11/2023]
Abstract
Metallic contamination in seafood, especially fish, has been of increasing concern to human health. Moreover, with increasing dependency on farmed fish for fish resources, the metallic contamination in them is still questionable. This study aimed to investigate the effects of cooking (steaming) on heavy metal concentration in farmed fish and to estimate its potential human health risk. Farmed sea basses (Lates calcarifer) from Setiu Lagoon were used to study the difference in metal uptake through human consumption of raw and cooked (steamed) fish samples. Selected heavy metals, namely copper (Cu), zinc (Zn), arsenic (As), cadmium (Cd), mercury (Hg) and lead (Pb), were measured using ICP-MS following Teflon bomb closed digestion of the fish samples. Cooking of the fish muscle by steaming was applied to investigate if cooking changes the concentration of heavy metals. Mercury and As were found accumulated more notably in the fish muscle, though only Hg was found to show significant (p > 0.05) increase when L. calcarifer is cooked. The amount of As in the fish muscle throughout its growth can be potentially harmful to humans, with the highest averaged concentration at 3.29 ± 0.65 mg/kg dw. above the standard set by the Malaysian Food Regulation (1985) of >1 mg/kg. All the other heavy metals were at relatively safe concentrations well below the standard set by both national and international guidelines. The PTWI per individual of L. calcarifer for As was at 0.84 mg/kg bw., which indicated that the amount of this fish safe for consumption without any adverse effect is 170 g/week. Therefore, long-term intake of these fish may pose a risk to human health due to the relatively higher Hg and As concentration found in these fishes.
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Affiliation(s)
- T K A Tengku Nur Alia
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - L S Hing
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - S F Sim
- Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan, 94300, Sarawak, Malaysia
| | - S Pradit
- Marine and Coastal Resources Institute, Faculty of Environmental Management, Prince of Songkla University, Songkhla, 90110, Thailand
| | - A Ahmad
- Marine Fishery Resources Development and Management Department, Southeast Asian Fisheries Development Center (SEAFDEC), 21080 Chendering, Terengganu, Malaysia
| | - M C Ong
- Faculty of Science and Marine Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Institute of Oceanography and Environment, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Ocean Pollution and Ecotoxicology (OPEC) Research Group, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
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17
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Pilotto MR, Souza DSM, Barardi CRM. Viral uptake and stability in Crassostrea gigas oysters during depuration, storage and steaming. Mar Pollut Bull 2019; 149:110524. [PMID: 31543476 DOI: 10.1016/j.marpolbul.2019.110524] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 08/14/2019] [Accepted: 08/15/2019] [Indexed: 06/10/2023]
Abstract
More stable than bacteria in environmental samples, enteric viruses are generally related to outbreaks of gastroenteritis caused by the consumption of contaminated oysters. This study evaluated: i) the dynamic processes of enteric viral models bioaccumulation by Crassostrea gigas oysters artificially contaminated; ii) the stability of these viruses in oysters in controlled temperature conditions and iii) the effect of UV light in inactivating these viruses in depurated oysters. Plaque assay (PA) was used to assess the infectivity of both viral models. Cell culture coupled with RT-qPCR (ICC-RT-qPCR) was used to measure infectious adenovirus type 2 (HAdV-2) genomes and qPCR to measure genome copies of murine norovirus (MNV-1). The virus uptake through bioaccumulation behave differently: HAdV-2 reached its peak of uptake faster than MNV-1. Both viruses showed high stability in oysters when maintained under 4 °C, but were completely inactivated in steamed oysters. The HAdV-2 was completely inactivated after 12 h of depuration with UV light and after 24 h without UV light. After 72 h of depuration, MNV-1 was still detected in both tanks, probably due to the stronger interaction of this virus with the oyster's tissues. This study demonstrated the importance of a secure depuration time in ensuring a clean and safe product, and that the steaming process is the safest way to prepare oysters for consumption.
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Affiliation(s)
- Mariana Rangel Pilotto
- Federal University of Santa Catarina, Centre of Biological Sciences, Department of Microbiology, Immunology and Parasitology, Laboratory of Applied Virology, Florianópolis, Santa Catarina CEP 88040-970, Brazil
| | - Doris Sobral Marques Souza
- Federal University of Santa Catarina, Centre of Biological Sciences, Department of Microbiology, Immunology and Parasitology, Laboratory of Applied Virology, Florianópolis, Santa Catarina CEP 88040-970, Brazil
| | - Célia Regina Monte Barardi
- Federal University of Santa Catarina, Centre of Biological Sciences, Department of Microbiology, Immunology and Parasitology, Laboratory of Applied Virology, Florianópolis, Santa Catarina CEP 88040-970, Brazil..
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18
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Ota M, Nakazaki J, Tabuchi Y, Ono T, Makino T. Historical and pharmacological studies on rehmannia root processing- Trends in usage and comparison of the immunostimulatory effects of its products with or without steam processing and pretreatment with liquor. J Ethnopharmacol 2019; 242:112059. [PMID: 31279866 DOI: 10.1016/j.jep.2019.112059] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 07/03/2019] [Accepted: 07/04/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The dried root of Rehmannia glutinosa (RR) is a crude drug used in traditional Japanese Kampo medicine and traditional Chinese medicine (TCM). Sometimes, the crude drug is subjected to additional processing before use. AIM OF THE STUDY To determine the effects of steam processing and pretreatment with liquor of RR through historical investigation, analytical chemistry, and pharmacological experiments. MATERIALS AND METHODS We inspected TCM literature from the Later Han Dynasty to the present day. Dried RR steamed for 3, 6, 9, or 12 h (steamed RRs, SRRs), dried RR soaked in yellow rice wine (liquor) (liquor-RR), and dried RR steamed for 6 h pretreated with liquor (liquor-SRR) were prepared. These samples were extracted using boiling water, and the inducible effects of the extracts on granulocyte colony-stimulating factor (G-CSF) secretion in cultured enterocytes and the content of their marker compounds were evaluated by using HPLC. RESULTS The effect of processing using both steaming and the pretreatment using liquor described in TCM literature over different eras was to enhance the warming effect and tonifying qi (energy) of RR. We found that SRR, processed by pretreatment with liquor, became mainstream since the Qing Dynasty. In SRR, stachyose content was decreased and fructose and manninotriose contents were increased with steaming time. However, the content of these compounds was not altered by pretreatment with liquor. RR extract induced G-CSF secretion in cultured enterocytes; moreover, the SRR extract steamed for more than 6 h had significantly stronger effects than that RR. Pretreatment with liquor did not cause any significant differences in the effects of RR or SRR. CONCLUSIONS The aim of processing for RR by both steaming and pretreatment with liquor in TCM literature over different eras was to enhance the tonifying effect on qi and its immunostimulatory effect. Although the effect of RR on the induction of G-CSF secretion in intestinal epithelial cells was enhanced by steaming, this enhancement was not enhanced by the pretreatment with liquor. These results provide scientific support for steaming, but could not elucidate a reason for pretreatment with liquor in TCM theory.
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MESH Headings
- Adjuvants, Immunologic/pharmacology
- Adjuvants, Immunologic/therapeutic use
- Animals
- Cell Line
- Granulocyte Colony-Stimulating Factor/metabolism
- History, 15th Century
- History, 16th Century
- History, 17th Century
- History, 18th Century
- History, 19th Century
- History, 20th Century
- History, 21st Century
- History, Medieval
- Medicine, Chinese Traditional/history
- Medicine, Kampo/history
- Mice
- Plant Preparations/pharmacology
- Plant Preparations/therapeutic use
- Plant Roots
- Rehmannia
- Steam
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Affiliation(s)
- Misato Ota
- Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-Dori, Mizuho-ku, Nagoya, Aichi, 467-8603, Japan.
| | - Junko Nakazaki
- Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-Dori, Mizuho-ku, Nagoya, Aichi, 467-8603, Japan.
| | - Yoshiaki Tabuchi
- Division of Molecular Genetics Research, Life Science Research Center, University of Toyama, 2630, Sugitani, Toyama, 930-0194, Japan.
| | - Takahiko Ono
- Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-Dori, Mizuho-ku, Nagoya, Aichi, 467-8603, Japan.
| | - Toshiaki Makino
- Department of Pharmacognosy, Graduate School of Pharmaceutical Sciences, Nagoya City University, 3-1 Tanabe-Dori, Mizuho-ku, Nagoya, Aichi, 467-8603, Japan.
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19
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Budaraju S, Mallikarjunan K, Annor G, Schoenfuss T, Raun R. Effect of pre-treatments on the antioxidant potential of phenolic extracts from barley malt rootlets. Food Chem 2018; 266:31-37. [PMID: 30381191 DOI: 10.1016/j.foodchem.2018.05.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 05/23/2018] [Accepted: 05/24/2018] [Indexed: 12/20/2022]
Abstract
In this study, barley malt rootlets (BMR) were subjected to five different pre-treatments (steaming (220 °C), roasting (60 °C), autoclaving (121 °C), microwaving (160-800 W, 30-120 s) and enzyme treatment). Total phenolic content (TPC) and antioxidant activity of the BMR extracts were evaluated for both free and bound phenolics. The free phenolic content for non-treated extract was 1.8 mg/g of dry weight of BMR with 17.5% of antioxidant activity. Among the pre-treatments, autoclaving exhibited the highest values for free phenolics of 3.8 mg/g of dry weight of BMR and 71.6% of antioxidant activity. Pre-treatments did not show any effect on bound phenolic content, but increased antioxidant activity. The highest %DPPH activity for bound phenolics was observed for microwave treatment (160 W, 120 s) with 49.9%. Overall, pre-treatments significantly increased the free phenolic content of BMR phenolic extracts. Additional research is necessary to understand the phenolic profile and the thermal interactions of bound phenolic extracts.
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Affiliation(s)
- Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Tonya Schoenfuss
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA
| | - Roger Raun
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN 55108, USA
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20
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Kalala G, Kambashi B, Everaert N, Beckers Y, Richel A, Pachikian B, Neyrinck AM, Delzenne NM, Bindelle J. Characterization of fructans and dietary fibre profiles in raw and steamed vegetables. Int J Food Sci Nutr 2017; 69:682-689. [PMID: 29252035 DOI: 10.1080/09637486.2017.1412404] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Dietary fibre (DF) has many positive effects on human health associated with its functionality in the gastrointestinal tract. These benefits vary according to the type of DF. Vegetables can be a natural source of DF in the diet. However, to provide adequate nutritional advice, the content and profile of their various DF types must be characterised. This study aimed to determine the DF profile of 29 vegetables cultivated in Wallonia (Belgium) and the impact of steaming on these profiles. Using a combination of enzymatic, gravimetric and chromatographic methods, fructans, total dietary fibre (TDF), low- and high-molecular-weight soluble dietary fibre (SDF), and insoluble dietary fibre (IDF) were analysed. Results show that the DF content varies considerably among the 29 investigated vegetable varieties and species, but the influence of steaming is limited to a shift from IDF to high-molecular-weight SDF for 18 of the 29 tested vegetables, while fructans are preserved with not actual reduction in the DP.
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Affiliation(s)
- Gaétan Kalala
- a Department of Animal Production , Université de Kinshasa , Kinshasa-XI , DR Congo.,b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium.,c Wallonie Bruxelles International , Brussels , Belgium
| | - Bienvenu Kambashi
- a Department of Animal Production , Université de Kinshasa , Kinshasa-XI , DR Congo.,b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Nadia Everaert
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Yves Beckers
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Aurore Richel
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
| | - Barbara Pachikian
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Audrey M Neyrinck
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Nathalie M Delzenne
- d Metabolism and Nutrition Research Group , Université catholique de Louvain , Brussels , Belgium
| | - Jérôme Bindelle
- b Gembloux Agro-Bio Tech, Université de Liège , Gembloux , Belgium
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21
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Alves RN, Maulvault AL, Barbosa VL, Fernandez-Tejedor M, Tediosi A, Kotterman M, van den Heuvel FHM, Robbens J, Fernandes JO, Romme Rasmussen R, Sloth JJ, Marques A. Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. Food Chem 2017; 267:15-27. [PMID: 29934150 DOI: 10.1016/j.foodchem.2017.11.045] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 10/27/2017] [Accepted: 11/13/2017] [Indexed: 01/01/2023]
Abstract
The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
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Affiliation(s)
- Ricardo N Alves
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal.
| | - Ana L Maulvault
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisboa, Portugal.
| | - Vera L Barbosa
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal.
| | - Margarita Fernandez-Tejedor
- Marine Monitoring, Institute of Agriculture and Food Research & Technology (IRTA), Sant Carles de la Ràpita, Tarragona, Spain.
| | | | | | | | - Johan Robbens
- Institute for Agricultural and Fisheries Research (ILVO), Merelbeke, Belgium.
| | - José O Fernandes
- LAQV-REQUIMT, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal.
| | | | - Jens J Sloth
- National Food Institute, Technical University of Denmark, Søborg, Denmark.
| | - António Marques
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal.
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22
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Abstract
The purpose of this review is to delineate means of decontaminating soil. This information might be used to mitigate soil-associated risks of foodborne pathogens. The majority of the research in the published literature involves inactivation of plant pathogens in soil, i.e., those pathogens harmful to fruit and vegetable production and ornamental plants. Very little has been published regarding the inactivation of foodborne human pathogens in crop soil. Nevertheless, because decontamination techniques for plant pathogens might also be useful methods for eliminating foodborne pathogens, this review also includes inactivation of plant pathogens, with appropriate discussion and comparisons, in the hopes that these methods may one day be validated against foodborne pathogens. Some of the major soil decontamination methods that have been investigated and are covered include chemical decontamination (chemigation), solarization, steaming, biofumigation, bacterial competitive exclusion, torch flaming, microwave treatment, and amendment with biochar. Other innovative means of inactivating foodborne pathogens in soils may be discovered and explored in the future, provided that these techniques are economically feasible in terms of chemicals, equipment, and labor. Food microbiology and food safety researchers should reach out to soil scientists and plant pathologists to create links where they do not currently exist and strengthen relationships where they do exist to take advantage of multidisciplinary skills. In time, agricultural output and the demand for fresh produce will increase. With advances in the sensitivity of pathogen testing and epidemiological tracebacks, the need to mitigate preharvest bacterial contamination of fresh produce will become paramount. Hence, soil decontamination technologies may become more economically feasible and practical in light of increasing the microbial safety of fresh produce.
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Affiliation(s)
- Joshua B Gurtler
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Food Safety and Intervention Technologies Research Unit, 600 East Mermaid Lane, Wyndmoor, Pennsylvania 19038-8551, USA
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23
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Dadan M, Rybak K, Wiktor A, Nowacka M, Zubernik J, Witrowa-Rajchert D. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach. Food Chem 2017; 239:242-251. [PMID: 28873566 DOI: 10.1016/j.foodchem.2017.06.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 05/28/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Zubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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24
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Abstract
Ginger is a commonly used spice and herbal medicine worldwide. Besides its extensive use as a condiment, ginger has been used in traditional Chinese medicine for the management of various medical conditions. In recent years, ginger has received wide attention due to its observed antiemetic and anticancer activities. This paper reviews the potential role of ginger and its active constituents in cancer chemoprevention. The phytochemistry, bioactivity, and molecular targets of ginger constituents, especially 6-shogaol, are discussed. The content of 6-shogaol is very low in fresh ginger, but significantly higher after steaming. With reported anti-cancer activities, 6-shogaol can be served as a lead compound for new drug discovery. The lead compound derivative synthesis, bioactivity evaluation, and computational docking provide a promising opportunity to identify novel anticancer compounds originating from ginger.
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Affiliation(s)
- Chong-Zhi Wang
- * Tang Center for Herbal Medicine Research and Department of Anesthesia and Critical Care, Pritzker School of Medicine, USA
| | - Lian-Wen Qi
- * Tang Center for Herbal Medicine Research and Department of Anesthesia and Critical Care, Pritzker School of Medicine, USA
- ‡ State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing, JS 210009, China
| | - Chun-Su Yuan
- * Tang Center for Herbal Medicine Research and Department of Anesthesia and Critical Care, Pritzker School of Medicine, USA
- † Committee on Clinical Pharmacology and Pharmacogenomics, The University of Chicago, Chicago, IL 60637, USA
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25
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Gatade AA, Sahoo AK. Effect of additives and steaming on quality of air dried noodles. J Food Sci Technol 2015; 52:8395-402. [PMID: 26604421 DOI: 10.1007/s13197-015-2013-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2015] [Accepted: 08/26/2015] [Indexed: 10/23/2022]
Abstract
Texture is the most important property for consumer acceptance in cooked noodles. The air dried noodles are known to have higher cooking loss and cooking time, to that of instant fried noodles. But the fat content of instant fried noodles is more. In the present work attempts were made to optimize the moisture content so as to obtain a smooth dough for extruded noodle preparation and develop air dried noodles of low fat content with lesser cooking loss and cooking time. To meet the objectives, the effect of various additives and steaming treatment on cooking quality, sensory attributes, textural properties and microstructure of noodles were studied. Dough prepared by addition of 40 ml water to 100 g flour resulted into formation of a soft dough, leading to production of noodles of improved surface smoothness and maximum yield. The use of additives (5 g oil, 0.2 g guar gum, 2 g gluten and 1 ml of 1 % kansui solution for 100 g of flour) and steaming treatment showed significant effect on noodles quality, with respect to cooking characteristics, sensory attributes and textural properties. The microstructure images justified the positive correlation between the effects of ingredients with steaming and quality parameters of noodles. Air dried noodles with reduced cooking loss (~50 % reduction) with marginal reduction in cooking time was developed, which were having similar characteristics to that of instant fried noodles. Compared to the instant fried noodle, the prepared air dried noodle was having substantially reduced fat content (~70 % reduction). Thus the present study will be useful for guiding extrusion processes for production of air dried noodles having less cooking time and low fat content.
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26
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Tanongkankit Y, Chiewchan N, Devahastin S. Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods. J Food Sci Technol 2013; 52:2280-7. [PMID: 25829610 DOI: 10.1007/s13197-013-1203-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/29/2013] [Accepted: 10/29/2013] [Indexed: 11/25/2022]
Abstract
White cabbage outer leaves, which are usually discarded both during industrial processing and selling in a consumer market, have proven to be a good source of dietary fiber (DF) as well as antioxidants and can be effectively transformed into functional DF powder. In the past, however, only hot air drying was used to prepare DF powder from cabbage outer leaves although it is well recognized that this drying technique could lead to much quality degradation of a dried product. This work was therefore aimed at studying the evolution of selected important antioxidants, e.g., phenolic compounds and vitamin C, in white cabbage outer leaves during vacuum drying at 60, 70 and 80 °C. The effect of pretreatment viz. steam blanching was also evaluated. The results showed that there were losses of antioxidants during steam blanching; vacuum dried blanched leaves nevertheless contained higher antioxidant contents and activity than dried unblanched leaves. Losses of antioxidants during vacuum drying were also noted to be less than those during hot air drying. Overall, the results showed that there were no differences in the antioxidants retention among all the tested conditions performed in this study. Therefore, the most suitable condition for the production of antioxidant DF powder from cabbage outer leaves is vacuum drying at 80 °C as this condition requires the minimum specific energy consumption.
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Affiliation(s)
- Yardfon Tanongkankit
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
| | - Naphaporn Chiewchan
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140 Thailand
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27
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Weon JB, Yun BR, Lee J, Eom MR, Ko HJ, Kim JS, Lee HY, Park DS, Chung HC, Chung JY, Ma CJ. Effect of Codonopsis lanceolata with Steamed and Fermented Process on Scopolamine-Induced Memory Impairment in Mice. Biomol Ther (Seoul) 2013; 21:405-10. [PMID: 24244829 PMCID: PMC3825205 DOI: 10.4062/biomolther.2013.055] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 08/05/2013] [Accepted: 09/02/2013] [Indexed: 11/06/2022] Open
Abstract
Codonopsis lanceolata (Campanulaceae) traditionally have been used as a tonic and to treat patients with lung abscesses. Recently, it was proposed that the extract and some compounds isolated from C. lanceolata reversed scopolamine-induced memory and learning deficits. The purpose of this study was to evaluate the improvement of cognitive enhancing effect of C. lanceolata by steam and fermentation process in scopolamine-induced memory impairment mice models by passive avoidance test and Morris water maze test. The extract of C. lanceolata or the extract of steamed and fermented C. lanceolata (SFCE) was orally administered to male mice at the doses of 100 and 300 mg/kg body weight. As a result, mice treated with steamed and fermented C. lanceolata extract (SFCE) (300 mg/kg body weight, p.o.) showed shorter escape latencies than those with C. lanceolata extract or the scopolamine-administered group in Morris water maze test. Also, it exerted longer step-through latency time than scopolamine treated group in passive avoidance test. Furthermore, neuroprotective effect of SFCE on glutamate-induced cytotoxicity was assessed in HT22 cells. Only SFCE-treated cells showed significant protection at 500 μg/ml. Interestingly, steamed C. lanceolata with fermentation contained more phenolic acid including gallic acid and vanillic acid than original C. lanceolata. Collectively, these results suggest that steam and fermentation process of C. lanceolata increased cognitive enhancing activity related to the memory processes and neuroprotective effect than original C. lanceolata.
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Affiliation(s)
- Jin Bae Weon
- Department of Medical Biomaterials Engineering, College of Biomedical Science
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28
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Bolade MK, Adeyemi IA. Quality dynamics of maize 'tuwo' (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time. J Food Sci Technol 2014; 51:3217-25. [PMID: 26396314 DOI: 10.1007/s13197-012-0852-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2012] [Accepted: 09/11/2012] [Indexed: 10/27/2022]
Abstract
This study was aimed at investigating the influence of starch pregelatinisation of maize flour, through grit steaming, on the quality characteristics of maize tuwo (non-fermented food dumpling). Maize grits were variously steamed, batchwise, for a period of 15, 30, 45 and 60 min respectively from which flour was obtained. The damaged starch value (13.4-16.2 %) of the pregelatinised maize flour increased with an increase in the steaming duration while that from 0-min steaming period was 12.2 %. The water absorption capacity (3.2-3.7 g/g) and oil absorption capacity (2.1-2.5 g/g) of the pregelatinised maize flour increased with an increase in the steaming duration while those from 0-min steaming period were 2.1 g/g and 2.0 g/g respectively. The pasting variables were found to decrease with an increase in the steaming duration include the peak viscosity (80.5-106.1 RVU), breakdown viscosity (17.9-23.1 RVU), final viscosity (102.4-136.8 RVU), setback-I (41.9-56.6 RVU) and setback-II (21.9-35.5 RVU) while those from 0-min steaming period were 108.3, 36.9, 147.4, 76.0 and 39.1 RVU respectively. The colour characteristics of maize flours and tuwo showed that the L*-value of the flours (85.2-88.7) and tuwo (65.1-67.2) decreased with an increase in the steaming duration while those from 0-min steaming period were 90.0 and 67.7 respectively. The rheological properties of maize tuwo showed that the strain at peak, taken as the cohesiveness index of the food product, ranged between 18.0 and 21.7 % while that from 0-min steaming period was 15.4 %. The softness index of the food product also ranged between 17.5 mm and 17.9 mm while that from 0-min steaming period was 17.4 mm. The sensory quality rating of maize tuwo prepared from the pregelatinised flour showed that the food product obtained from the 30-min steaming duration was rated the highest in terms of texture (mouldability), taste and overall acceptability.
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