Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102320
Shanqin Huo , Jixing Peng , Xinnan Zhao , Yichen Lin , Haiyan Wu , Guanchao Zheng , Qianqian Geng , Mengmeng Guo , Zhijun Tan
To reveal the differences in nutritional quality among diploid, triploid, and fattening oysters, nutrient and taste-contributing compounds were analyzed. The results demonstrate that diploid oysters exhibited significantly higher meat yield (22.88 %), protein (48.27 ± 2.50 g/100 g), total fatty acids (3032.52 ± 518.16 mg/100 g), vitamin B, mineral and flavor compounds than triploid and fattening oyster (P < 0.05). In contrast, triploid oysters exhibited higher lipid (10.02 ± 0.60 mg/100 g) and fat-soluble vitamin, and fattening oysters have higher EAA content (12.31 ± 0.69 mg/100 g) (P < 0.05). The edible quality of the three oyster types was evaluated using PCA and their nutrition value was assessed based on the NRF index score. The consistent rank results of the above two evaluation methods were diploid > triploid > fattening. The research results will provide data for oyster grading evaluation standards, thereby promoting the nutritional and health-oriented transformation of the oyster industry.
{"title":"Comprehensive quality evaluation for oysters of geographical indication from Rushan in China: Characteristic profile of nutrition and flavor components","authors":"Shanqin Huo , Jixing Peng , Xinnan Zhao , Yichen Lin , Haiyan Wu , Guanchao Zheng , Qianqian Geng , Mengmeng Guo , Zhijun Tan","doi":"10.1016/j.fochx.2025.102320","DOIUrl":"10.1016/j.fochx.2025.102320","url":null,"abstract":"<div><div>To reveal the differences in nutritional quality among diploid, triploid, and fattening oysters, nutrient and taste-contributing compounds were analyzed. The results demonstrate that diploid oysters exhibited significantly higher meat yield (22.88 %), protein (48.27 ± 2.50 g/100 g), total fatty acids (3032.52 ± 518.16 mg/100 g), vitamin B, mineral and flavor compounds than triploid and fattening oyster (<em>P</em> < 0.05). In contrast, triploid oysters exhibited higher lipid (10.02 ± 0.60 mg/100 g) and fat-soluble vitamin, and fattening oysters have higher EAA content (12.31 ± 0.69 mg/100 g) (<em>P</em> < 0.05). The edible quality of the three oyster types was evaluated using PCA and their nutrition value was assessed based on the NRF index score. The consistent rank results of the above two evaluation methods were diploid > triploid > fattening. The research results will provide data for oyster grading evaluation standards, thereby promoting the nutritional and health-oriented transformation of the oyster industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102320"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143527365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102305
Elahe Kamali, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi
In this study the possibility of replacing cocoa butter with transesterified amaranth oil oleogel (EAO; CBR 100 and CBR 40 at the concentration of 5, 10, and 15 % (w/w)) was evaluated. For this goal, the triacylglycerol composition of amaranth oil, cocoa butter and 2 type of replacer (monoglyceride (MG) oleogel with amaranth oil, and the combination of 40 % this oleogel with 60 % EAO) were determined. The pure oleogel (amaranth oil mixed with 10 % MG) was named cocoa butter replacer 100 (CBR 100) and 40 % of this pure oleogel mixed with 60 % enzymatically transesterified amaranth oil was named cocoa butter replacer 40 (CBR 40). Then the chocolate samples were prepared. The physicochemical properties of chocolates were measured using color and fat bloom tests, differential scanning calorimetric (DSC), X-ray diffraction and texture. Results showed that enzymatic transesterification can significantly reduce the amount of dominant triacylglycerols of cocoa butter in amaranth oil. The control cocoa butter chocolate showed higher whiteness index and the highest level of fat bloom. DSC showed that the thermal parameters were similar for the most chocolate samples, except replacer with 15 % of oleogel. The control chocolate and 5 % concentration of oleogel and EAO mixture, had more β’ crystals, while chocolates containing replacers CBR 40/100 had more β type crystals, although hardness evaluation test showed no significant differences among the various types of chocolates. Accordingly, we consider the MG oleogel and its combination with EAO, especially in 5 % condensation, have potential as replacer for cocoa butter with no negative effect.
{"title":"Effect of transesterified amaranth oil oleogel as a cocoa butter replacer on the physicochemical properties of dark chocolate","authors":"Elahe Kamali, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi","doi":"10.1016/j.fochx.2025.102305","DOIUrl":"10.1016/j.fochx.2025.102305","url":null,"abstract":"<div><div>In this study the possibility of replacing cocoa butter with transesterified amaranth oil oleogel (EAO; CBR 100 and CBR 40 at the concentration of 5, 10, and 15 % (<em>w</em>/w)) was evaluated. For this goal, the triacylglycerol composition of amaranth oil, cocoa butter and 2 type of replacer (monoglyceride (MG) oleogel with amaranth oil, and the combination of 40 % this oleogel with 60 % EAO) were determined. The pure oleogel (amaranth oil mixed with 10 % MG) was named cocoa butter replacer 100 (CBR 100) and 40 % of this pure oleogel mixed with 60 % enzymatically transesterified amaranth oil was named cocoa butter replacer 40 (CBR 40). Then the chocolate samples were prepared. The physicochemical properties of chocolates were measured using color and fat bloom tests, differential scanning calorimetric (DSC), X-ray diffraction and texture. Results showed that enzymatic transesterification can significantly reduce the amount of dominant triacylglycerols of cocoa butter in amaranth oil. The control cocoa butter chocolate showed higher whiteness index and the highest level of fat bloom. DSC showed that the thermal parameters were similar for the most chocolate samples, except replacer with 15 % of oleogel. The control chocolate and 5 % concentration of oleogel and EAO mixture, had more β’ crystals, while chocolates containing replacers CBR 40/100 had more β type crystals, although hardness evaluation test showed no significant differences among the various types of chocolates. Accordingly, we consider the MG oleogel and its combination with EAO, especially in 5 % condensation, have potential as replacer for cocoa butter with no negative effect.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102305"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102257
Lei Wang , Lingran Wang , Chang Liu , Di Feng , Jintai Huang , Zhan Jin , Fangran Ma , Jiaxin Xu , Yuyue Xu , Meng Zhang , Miao Yu , Hongxia Jiang , Zhigang Qiao
This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in Cyprinus carpio. Fish were exposed to three treatments: sustained water flow (SG, 1 bl/s, 24 h/d), intermittent water flow (IG, 1 bl/s, 8 h/d), and control group (CG, 3 cm/s). Results indicated that SG improved water-holding capacity, muscle fiber density, hardness, and chewiness, while IG enhanced gumminess, springiness, and resilience. Nutritionally, CG exhibited higher crude lipid content and the highest levels of ΣSFA. Conversely, SG showed elevated ∑EPA + DHA and ω-3 fatty acid levels compared to IG. Volatile compound analysis demonstrated that CG contained higher levels of aldehydes and alcohols, associated with off-flavors, whereas IG and SG produced fresher and sweeter aroma profiles, enhancing sensory quality. These findings provide valuable insights into improving the muscle quality, nutritional value, flavor characteristics, processing, and preservation of common carp through water flow treatment.
{"title":"Effects of water flow treatment on muscle quality, nutrient composition and volatile compounds in common carp (Cyprinus carpio)","authors":"Lei Wang , Lingran Wang , Chang Liu , Di Feng , Jintai Huang , Zhan Jin , Fangran Ma , Jiaxin Xu , Yuyue Xu , Meng Zhang , Miao Yu , Hongxia Jiang , Zhigang Qiao","doi":"10.1016/j.fochx.2025.102257","DOIUrl":"10.1016/j.fochx.2025.102257","url":null,"abstract":"<div><div>This study explored the effects of water flow on the muscle quality, nutrient composition, and volatile compounds in <em>Cyprinus carpio</em>. Fish were exposed to three treatments: sustained water flow (SG, 1 bl/s, 24 h/d), intermittent water flow (IG, 1 bl/s, 8 h/d), and control group (CG, 3 cm/s). Results indicated that SG improved water-holding capacity, muscle fiber density, hardness, and chewiness, while IG enhanced gumminess, springiness, and resilience. Nutritionally, CG exhibited higher crude lipid content and the highest levels of ΣSFA. Conversely, SG showed elevated ∑EPA + DHA and ω-3 fatty acid levels compared to IG. Volatile compound analysis demonstrated that CG contained higher levels of aldehydes and alcohols, associated with off-flavors, whereas IG and SG produced fresher and sweeter aroma profiles, enhancing sensory quality. These findings provide valuable insights into improving the muscle quality, nutritional value, flavor characteristics, processing, and preservation of common carp through water flow treatment.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102257"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335046","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102287
Haiwei Ren , Zhijuan Li , Qin Zhou , Hongyuan Zhao , Donglin Ma , Xiaopeng Guo , Zaoning Cai , Yantao Li , Zhiliang Zhang , Yi Zheng
Microbes in pit mud (PM) are vital for the solid-state fermentation of strong-flavour baijiu (SFB), influencing the flavour and quality of SFB through metabolic activity. This study aimed to elucidate the differences in microbes and metabolites in PM at varying cellar ages and spatial positions. Microbes and metabolites in PM exhibited significant spatiotemporal variations, with temporal heterogeneity being more pronounced than spatial heterogeneity. Fourteen and 21 dominant genera were identified in 7-year and 50-year PM, respectively. Redundancy analysis suggested that pH, lactic acid, humus, and acetic acid drive microbial community succession. A total of 255 metabolites were identified, with acids, carbohydrates, and alcohols being the most prevalent. Significant positive correlations between the biomarkers and the main differential metabolites were revealed. Structural equation modeling demonstrated significant correlations between physicochemical factors, biomarkers, and the main differential metabolites. This study provides a foundation for future modifications of the quality and flavour of SFB.
{"title":"Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions","authors":"Haiwei Ren , Zhijuan Li , Qin Zhou , Hongyuan Zhao , Donglin Ma , Xiaopeng Guo , Zaoning Cai , Yantao Li , Zhiliang Zhang , Yi Zheng","doi":"10.1016/j.fochx.2025.102287","DOIUrl":"10.1016/j.fochx.2025.102287","url":null,"abstract":"<div><div>Microbes in pit mud (PM) are vital for the solid-state fermentation of strong-flavour <em>baijiu</em> (<em>SFB</em>), influencing the flavour and quality of <em>SFB</em> through metabolic activity. This study aimed to elucidate the differences in microbes and metabolites in PM at varying cellar ages and spatial positions. Microbes and metabolites in PM exhibited significant spatiotemporal variations, with temporal heterogeneity being more pronounced than spatial heterogeneity. Fourteen and 21 dominant genera were identified in 7-year and 50-year PM, respectively. Redundancy analysis suggested that pH, lactic acid, humus, and acetic acid drive microbial community succession. A total of 255 metabolites were identified, with acids, carbohydrates, and alcohols being the most prevalent. Significant positive correlations between the biomarkers and the main differential metabolites were revealed. Structural equation modeling demonstrated significant correlations between physicochemical factors, biomarkers, and the main differential metabolites. This study provides a foundation for future modifications of the quality and flavour of <em>SFB</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102287"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143488010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102210
Xueya Wang , Kuan Lu , Wenxin Li , Ju Chen , Yong Yin , Xiaojing Sun , Min Lu , Jianwen He
This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators, volatile components, and product quality of the seven chili varieties and the ZCs were analyzed. Significant differences in physical and chemical properties among the chili varieties substantially affected the quality of ZCs. Chaotian chilies are harder and spicier, have a higher seed/skin ratio and crude fibre content, and lower fruit weight, water content, and reducing sugar content than Erjingtiao chilies. The Erjingtiao chili FQB3 had the highest reducing sugar content (55.296 g/100 g). The ZC produced by FQB3 had the highest comprehensive sensory score (89.7), characterized by high total acid and amino acid nitrogen content and low crude fibre content. There were 181 volatile compounds in the ZCs, including 32 common compounds and 79 differential compounds. More volatile compounds were found in the ZC derived from Erjingtiao chili. The results combined with the OAV analysis indicated that the aroma profile of ZC could be classified into six attributes, comprising 14 key substances, such as β-damascenone and benzaldehyde. In conclusion, the Erjingtiao chili fulfils ZC's processing requirements. These results will serve as a guide in the assessment of ZC quality, the selection of chili processing varieties, and the stabilization of product quality.
{"title":"Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics","authors":"Xueya Wang , Kuan Lu , Wenxin Li , Ju Chen , Yong Yin , Xiaojing Sun , Min Lu , Jianwen He","doi":"10.1016/j.fochx.2025.102210","DOIUrl":"10.1016/j.fochx.2025.102210","url":null,"abstract":"<div><div>This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators, volatile components, and product quality of the seven chili varieties and the ZCs were analyzed. Significant differences in physical and chemical properties among the chili varieties substantially affected the quality of ZCs. Chaotian chilies are harder and spicier, have a higher seed/skin ratio and crude fibre content, and lower fruit weight, water content, and reducing sugar content than Erjingtiao chilies. The Erjingtiao chili FQB3 had the highest reducing sugar content (55.296 g/100 g). The ZC produced by FQB3 had the highest comprehensive sensory score (89.7), characterized by high total acid and amino acid nitrogen content and low crude fibre content. There were 181 volatile compounds in the ZCs, including 32 common compounds and 79 differential compounds. More volatile compounds were found in the ZC derived from Erjingtiao chili. The results combined with the OAV analysis indicated that the aroma profile of ZC could be classified into six attributes, comprising 14 key substances, such as β-damascenone and benzaldehyde. In conclusion, the Erjingtiao chili fulfils ZC's processing requirements. These results will serve as a guide in the assessment of ZC quality, the selection of chili processing varieties, and the stabilization of product quality.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102210"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143360797","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102286
Cheng-Yi Tsai , Kai-Wei Liao , Shih-Min Hsia , Yin-Chieh Tsai , Keng-Jui Lin , Chi-Tang Ho , Wei-Lun Hung
α-Dicarbonyls and dietary advanced glycation end products (dAGEs) are potentially harmful compounds formed from the Maillard reaction. Bakery products often contain high levels of α-dicarbonyls and dAGEs due to thermal processing. Additionally, the ingredients used in dough might significantly influence the formation of these compounds. Our findings indicated that adding sucrose notably increased the formation of α-dicarbonyls and methylglyoxal-derived dAGEs in bread, while the incorporation of butter and olive oil had negligible effects. In contrast, substituting high-gluten flour with medium- and low-gluten flour reduced the formation of α-dicarbonyls and dAGEs in bread. Furthermore, correlation analyses revealed a significant positive relationship between total dAGEs content and total sugar content in commercial bakery products, with no significant correlation found with total protein and fat content. This study suggests that the sugar content listed on nutrition labels could serve as a practical indicator for estimating dAGE levels in bakery products.
{"title":"Key factors influencing the formation of α-dicarbonyls and dietary advanced glycation end products in bread and commercial bakery products: Impacts of sugar, lipid and gluten protein","authors":"Cheng-Yi Tsai , Kai-Wei Liao , Shih-Min Hsia , Yin-Chieh Tsai , Keng-Jui Lin , Chi-Tang Ho , Wei-Lun Hung","doi":"10.1016/j.fochx.2025.102286","DOIUrl":"10.1016/j.fochx.2025.102286","url":null,"abstract":"<div><div>α-Dicarbonyls and dietary advanced glycation end products (dAGEs) are potentially harmful compounds formed from the Maillard reaction. Bakery products often contain high levels of α-dicarbonyls and dAGEs due to thermal processing. Additionally, the ingredients used in dough might significantly influence the formation of these compounds. Our findings indicated that adding sucrose notably increased the formation of α-dicarbonyls and methylglyoxal-derived dAGEs in bread, while the incorporation of butter and olive oil had negligible effects. In contrast, substituting high-gluten flour with medium- and low-gluten flour reduced the formation of α-dicarbonyls and dAGEs in bread. Furthermore, correlation analyses revealed a significant positive relationship between total dAGEs content and total sugar content in commercial bakery products, with no significant correlation found with total protein and fat content. This study suggests that the sugar content listed on nutrition labels could serve as a practical indicator for estimating dAGE levels in bakery products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102286"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation–Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.
{"title":"Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models","authors":"Longzhu Zhou , Yimeng Ren , Yujie Shi , Liyuan Zhao , Huihui Tian , Xiaohui Feng , Jing Li , Youyou Yang , Weihai Xing , Yanan Yu , Qingyu Zhao , Junmin Zhang , Chaohua Tang","doi":"10.1016/j.fochx.2025.102291","DOIUrl":"10.1016/j.fochx.2025.102291","url":null,"abstract":"<div><div>Fatty acids (FAs) in lipids are important precursors for the formation of meat aroma compounds. However, the specific roles of individual FAs and related reactions in beef aroma formation remain unclear. This study established thermal oxidation models to investigate the impact of different FAs on the formation of beef aroma compounds. The results revealed that thermal oxidation of seven FAs with different saturation produced 42 aroma compounds. Among them, unsaturated fatty acids (UFAs) participating in thermal oxidation degradation is the primary pathway for aroma compound formation, and the types of aroma compounds produced by C18:2n6 and C20:4n6 are similar. The addition of UFAs to lipid-free beef induces lipid oxidation–Maillard reaction interactions, producing more thiophenes, thiazoles, and pyridines, such as 2-acetyl-3-methylthiophene and 2-pentylpyridine, etc. The key aroma compounds in beef with odor characteristics such as fruity, green, fatty or milky are mainly produced by C18:1n9, C18:2n6 and C20:4n6.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102291"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464487","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102316
Esin Mojtahedi, Hazan Yilmaz
The fava bean aquafaba with and without locus bean gum (LBG) was foam-mat dried at 50 °C, 60 °C, and 70 °C and used as an egg replacer in the vegan muffin. Foams, muffins, and aquafaba powders were characterized using various analyses. The maximum foam overrun (832.37 %) and the minimum foam density (0.1067 g/ml) were observed at fresh aquafaba. As the drying temperature increased, foam capacity increased to 427 %. The addition of LBG to aquafaba and using 70 °C for drying increased foam stability and decreased foam drainage. Baking loss and specific volume of muffins ranged between 15.31 % to 19.06 % and 1.79 ml/g to 2.42 ml/g, respectively. The moisture diffusion coefficient and activation energy were 1.380–5.448× 10−9 m2/s and 33.78–40.93 kJ/mol, respectively. Mathematical modeling showed the suitability of the Middilli & Kucuk model for showing the drying behavior of aquafaba. The powder dried at 70 °C showed the best wettability (0.97 min for non-gum-added aquafaba powder) and produced muffins with the highest volume (135 ml for gum-added aquafaba powder). Adding LBG to aquafaba and foam-mat drying could improve the techno-functional properties of foam as an egg replacer in vegan muffins.
{"title":"Evaluation of techno-functional properties of fava bean aquafaba powder in vegan muffins: Effects of locust bean gum and foam-mat drying","authors":"Esin Mojtahedi, Hazan Yilmaz","doi":"10.1016/j.fochx.2025.102316","DOIUrl":"10.1016/j.fochx.2025.102316","url":null,"abstract":"<div><div>The fava bean aquafaba with and without locus bean gum (LBG) was foam-mat dried at 50 °C, 60 °C, and 70 °C and used as an egg replacer in the vegan muffin. Foams, muffins, and aquafaba powders were characterized using various analyses. The maximum foam overrun (832.37 %) and the minimum foam density (0.1067 g/ml) were observed at fresh aquafaba. As the drying temperature increased, foam capacity increased to 427 %. The addition of LBG to aquafaba and using 70 °C for drying increased foam stability and decreased foam drainage. Baking loss and specific volume of muffins ranged between 15.31 % to 19.06 % and 1.79 ml/g to 2.42 ml/g, respectively. The moisture diffusion coefficient and activation energy were 1.380–5.448× 10<sup>−9</sup> m<sup>2</sup>/s and 33.78–40.93 kJ/mol, respectively. Mathematical modeling showed the suitability of the Middilli & Kucuk model for showing the drying behavior of aquafaba. The powder dried at 70 °C showed the best wettability (0.97 min for non-gum-added aquafaba powder) and produced muffins with the highest volume (135 ml for gum-added aquafaba powder). Adding LBG to aquafaba and foam-mat drying could improve the techno-functional properties of foam as an egg replacer in vegan muffins.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102316"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-02-01DOI: 10.1016/j.fochx.2025.102336
Mahmoud Said Rashed , Esraa A. Abdelkarim , Tamer Elsamahy , Mabrouk Sobhy , Hany S. El-Mesery , Ali Salem
Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specificity, and rapid response. Using living cells like taste and olfactory cells, these biosensors surpass traditional approaches. Advancements include microelectrode array systems with taste receptor cells for real-time detection of bitter, sweet, and umami substances and improved cell immobilization technologies for detecting complex odorant profiles. Challenges such as signal stability, selective detection, cell cultivation, and scalability persist. However, integrating artificial intelligence and portable technologies could broaden their applications. With the potential to revolutionize sensory analysis, cell-based biosensors offer a sustainable, precise, and scalable approach to food flavor evaluation, bridging sensory perception with advanced analytical methods and driving innovation in food science.
{"title":"Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches","authors":"Mahmoud Said Rashed , Esraa A. Abdelkarim , Tamer Elsamahy , Mabrouk Sobhy , Hany S. El-Mesery , Ali Salem","doi":"10.1016/j.fochx.2025.102336","DOIUrl":"10.1016/j.fochx.2025.102336","url":null,"abstract":"<div><div>Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. Traditional sensory and instrumental methods often fail to replicate human sensory responses. This review discusses the role of cell-based biosensors in flavor evaluation, showcasing their sensitivity, specificity, and rapid response. Using living cells like taste and olfactory cells, these biosensors surpass traditional approaches. Advancements include microelectrode array systems with taste receptor cells for real-time detection of bitter, sweet, and umami substances and improved cell immobilization technologies for detecting complex odorant profiles. Challenges such as signal stability, selective detection, cell cultivation, and scalability persist. However, integrating artificial intelligence and portable technologies could broaden their applications. With the potential to revolutionize sensory analysis, cell-based biosensors offer a sustainable, precise, and scalable approach to food flavor evaluation, bridging sensory perception with advanced analytical methods and driving innovation in food science.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102336"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this research was to compare the antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion with that of emulgel. In the initiation phase, ferulic acid at 2.32 mM concentration exhibited the best efficiency in emulgel samples, while in emulsion samples, γ-oryzanol at 2.32 mM concentration exhibited the best efficiency. γ-Oryzanol was more effective than ferulic acid in emulsion and emulgel samples in the propagation phase. The γ-oryzanol and ferulic acid participated in side reactions of initiation chain in addition to participating in the major termination reaction. In both of the emulgel and emulsion samples, ferulic acid showed higher consumption rate constant and extent of participation in side reactions of initiation chain than that of γ-oryzanol. In conclusion, ferulic acid showed higher efficiency in emulgel in the initiation phase, while γ-oryzanol showed higher efficiency in emulsion and emulgel in the propagation phase.
本研究的目的是比较阿魏酸和γ-oryzanol在乳液中与在乳胶中的抗氧化机理。在起始阶段，阿魏酸的浓度为 2.32 mM 时，阿魏酸在乳胶样品中的抗氧化效率最高；而在乳液样品中，γ-Oryzanol 的浓度为 2.32 mM 时，γ-Oryzanol 的抗氧化效率最高。在乳液和乳状液样品中，γ-芳樟醇在传播阶段比阿魏酸更有效。γ-芳樟醇和阿魏酸除了参与主要的终止反应外，还参与了起始链的副反应。在乳胶凝胶和乳液样品中，阿魏酸的消耗速率常数和参与起始链副反应的程度均高于γ-oryzanol。总之，阿魏酸在起始阶段在乳状液中表现出更高的效率，而γ-oryzanol在乳液和乳状液中在传播阶段表现出更高的效率。
{"title":"Antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion and emulgel based on black seed oil","authors":"Asma Rasekhi Kazeruni , Seyed Mohammad Hashem Hosseini , Malihe Keramat , Mehrdad Niakousari , Fatemeh Ghiasi , Mohammad-Taghi Golmakani","doi":"10.1016/j.fochx.2025.102333","DOIUrl":"10.1016/j.fochx.2025.102333","url":null,"abstract":"<div><div>The aim of this research was to compare the antioxidant mechanism of ferulic acid and γ-oryzanol in emulsion with that of emulgel. In the initiation phase, ferulic acid at 2.32 mM concentration exhibited the best efficiency in emulgel samples, while in emulsion samples, γ-oryzanol at 2.32 mM concentration exhibited the best efficiency. γ-Oryzanol was more effective than ferulic acid in emulsion and emulgel samples in the propagation phase. The γ-oryzanol and ferulic acid participated in side reactions of initiation chain in addition to participating in the major termination reaction. In both of the emulgel and emulsion samples, ferulic acid showed higher consumption rate constant and extent of participation in side reactions of initiation chain than that of γ-oryzanol. In conclusion, ferulic acid showed higher efficiency in emulgel in the initiation phase, while γ-oryzanol showed higher efficiency in emulsion and emulgel in the propagation phase.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102333"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
扫码关注我们
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号