Melamine contamination in food poses significant health risks including kidney stones, renal failure, making it a critical food safety concern. This study investigated the presence of melamine contamination in commercial citrus juices and its exposure through citrus juice. Samples were selected from different packaging. Melamine concentrations in commercial juice samples varied significantly, ranging from 1.732 mg/L in lemon juice to 31 mg/L in orange juice. The highest levels were found in products packaged in cardboard packaging. However, the risk assessment did not identify any risk for different ages. But, these findings highlight the need to monitor melamine levels in commercial juices.
{"title":"Concentration and health risk assessment of melamine in commercial citrus juices","authors":"Marzieh Rashedinia , Behrouz Akbari-Adergani , Parisa Shavali-gilani , Razieh Noroozi , Mehdi Fathollahi , Parisa Sadighara","doi":"10.1016/j.fochx.2025.102254","DOIUrl":"10.1016/j.fochx.2025.102254","url":null,"abstract":"<div><div>Melamine contamination in food poses significant health risks including kidney stones, renal failure, making it a critical food safety concern. This study investigated the presence of melamine contamination in commercial citrus juices and its exposure through citrus juice. Samples were selected from different packaging. Melamine concentrations in commercial juice samples varied significantly, ranging from 1.732 mg/L in lemon juice to 31 mg/L in orange juice. The highest levels were found in products packaged in cardboard packaging. However, the risk assessment did not identify any risk for different ages. But, these findings highlight the need to monitor melamine levels in commercial juices.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102254"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335047","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.2025.102258
Chunbei Chen , Zefu Wang , Ziliang Gao , Xiaosi Chen , Shuai Wei , Qiuyu Xia , Qinxiu Sun , Yantao Yin , Yang Liu , Shucheng Liu
This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (P < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products (P < 0.05). The 3.0 kV group showed the highest hardness and chewiness. HVEF treatment increased the varieties and contents of volatile flavor substances, with the varieties and contents of aldehydes, ketones, and alcohols being highest at 3.5 kV. No ketones with OAV > 1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage (P < 0.05), which may account for the changes in water retention, texture and flavor. Therefore, moderate HVEF treatment had a positive effect on the quality. This study provides theoretical guidance for curing and improving the quality of salt-reduced fish products.
{"title":"Effect of high-voltage electrostatic field salting on the quality of salt-reduced Yi ye Cheng golden pomfret","authors":"Chunbei Chen , Zefu Wang , Ziliang Gao , Xiaosi Chen , Shuai Wei , Qiuyu Xia , Qinxiu Sun , Yantao Yin , Yang Liu , Shucheng Liu","doi":"10.1016/j.fochx.2025.102258","DOIUrl":"10.1016/j.fochx.2025.102258","url":null,"abstract":"<div><div>This study investigates the effect of high-voltage electrostatic field (HVEF) salting on the quality of salt-reduced Yi Ye Cheng golden pomfret. Results showed that the salt content increased with the voltage (<em>P</em> < 0.05). The cooking losses of the HVEF-treated groups were significantly lower than those of commercially available products (<em>P</em> < 0.05). The 3.0 kV group showed the highest hardness and chewiness. HVEF treatment increased the varieties and contents of volatile flavor substances, with the varieties and contents of aldehydes, ketones, and alcohols being highest at 3.5 kV. No ketones with OAV > 1 were detected in the commercially available products, but all the HVEF-treated groups contained 2,3-octanedione. Lipid and protein oxidation increased with the voltage (<em>P</em> < 0.05), which may account for the changes in water retention, texture and flavor. Therefore, moderate HVEF treatment had a positive effect on the quality. This study provides theoretical guidance for curing and improving the quality of salt-reduced fish products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102258"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143335407","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.2025.102275
Longyu Wan , Wen Tu , Jiaxin Zhang , Jiayue Yang , Xu Wang , Jian He , Chaoxin Man , Qianyu Zhao , Feng Zhao , Yujun Jiang
Goat's milk-based infant formula (YIF) has the advantages of high nutritional value and hypoallergenicity, and fewer studies have been conducted on YIF. Therefore, this study examined the changes in physicochemical and functional properties of cow's milk-based infant formula (ZIF) and YIF during 6 months of storage at 25 °C, 37 °C, and 50 °C, respectively. The results showed that YIF had higher pH (7.26), wettability, protein oxidation, good wettability, and lower lactose crystallinity and lipid oxidation compared to ZIF. Further analysis revealed that the higher pH significantly accelerated the rate of the Maillard Reaction (MR), resulting in significantly higher browning of YIF than ZIF, and this difference was statistically significant (p < 0.05). This is one of the reasons for the decrease in solubility of YIF. This paper explores the differences in storage stability of ZIF and YIF and provides theoretical guidance for the selection of milk-based ingredients.
{"title":"Differences in storage stability of cow's milk-based and goat's milk-based infant formulas","authors":"Longyu Wan , Wen Tu , Jiaxin Zhang , Jiayue Yang , Xu Wang , Jian He , Chaoxin Man , Qianyu Zhao , Feng Zhao , Yujun Jiang","doi":"10.1016/j.fochx.2025.102275","DOIUrl":"10.1016/j.fochx.2025.102275","url":null,"abstract":"<div><div>Goat's milk-based infant formula (YIF) has the advantages of high nutritional value and hypoallergenicity, and fewer studies have been conducted on YIF. Therefore, this study examined the changes in physicochemical and functional properties of cow's milk-based infant formula (ZIF) and YIF during 6 months of storage at 25 °C, 37 °C, and 50 °C, respectively. The results showed that YIF had higher pH (7.26), wettability, protein oxidation, good wettability, and lower lactose crystallinity and lipid oxidation compared to ZIF. Further analysis revealed that the higher pH significantly accelerated the rate of the Maillard Reaction (MR), resulting in significantly higher browning of YIF than ZIF, and this difference was statistically significant (<em>p</em> < 0.05). This is one of the reasons for the decrease in solubility of YIF. This paper explores the differences in storage stability of ZIF and YIF and provides theoretical guidance for the selection of milk-based ingredients.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102275"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419719","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.2025.102223
Chao Chen , Derang Ni , Yubo Yang , Jinhu Tian , Fan Yang , Xingqian Ye
There are three types of Daqu produced during the fermentation of Moutai Daqu, which are named as white, yellow and black Daqu. However, in-depth studies for them are lacking. Herein, the high-throughput sequencing and metabolomics techniques were used to analyze the differences in Moutai Daqu. The findings indicated that the predominant microorganisms in yellow and white Daqu were Kroppenstedtia and Bacillus, while Oceanbacillus and Scopulibacillus emerged as the primary microorganisms in black Daqu. Further exploration revealed that white and black Daqu played important roles in the liquefaction and saccharification processes. Besides, the results of metabolomics reveals that yellow and black Daqu exhibit a higher abundance of up-regulated amino acids and fatty acids, which exert a more significant effect on Moutai Baijiu flavor and bioactivity. This study reveals the differences among the three types of Moutai Daqu through comprehensive analysis, which provides technical support for improving the quality of Moutai Daqu.
{"title":"Characterizing the microbial community constructure and the metabolites among different colour Moutai Daqu.","authors":"Chao Chen , Derang Ni , Yubo Yang , Jinhu Tian , Fan Yang , Xingqian Ye","doi":"10.1016/j.fochx.2025.102223","DOIUrl":"10.1016/j.fochx.2025.102223","url":null,"abstract":"<div><div>There are three types of <em>Daqu</em> produced during the fermentation of Moutai <em>Daqu</em>, which are named as white, yellow and black <em>Daqu</em>. However, in-depth studies for them are lacking. Herein, the high-throughput sequencing and metabolomics techniques were used to analyze the differences in Moutai <em>Daqu.</em> The findings indicated that the predominant microorganisms in yellow and white <em>Daqu</em> were <em>Kroppenstedtia</em> and <em>Bacillus</em>, while <em>Oceanbacillus</em> and <em>Scopulibacillus</em> emerged as the primary microorganisms in black <em>Daqu</em>. Further exploration revealed that white and black <em>Daqu</em> played important roles in the liquefaction and saccharification processes. Besides, the results of metabolomics reveals that yellow and black <em>Daqu</em> exhibit a higher abundance of up-regulated amino acids and fatty acids, which exert a more significant effect on Moutai Baijiu flavor and bioactivity. This study reveals the differences among the three types of Moutai <em>Daqu</em> through comprehensive analysis, which provides technical support for improving the quality of Moutai <em>Daqu</em>.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102223"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143419723","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}
Pumpkin seeds are often discarded due to limited awareness of their benefits, yet they yield an oil rich in monounsaturated, polyunsaturated, and saturated fatty acids, with notable levels of oleic acid (>30 %) and linoleic acid (>50 %). The oil also contains nutritionally valuable unsaponifiable components, qualifying it as a functional food. Culinary ingredients like merkén and clove, used in various dishes, offer additional properties.
This study examines the effect of heat treatment on the fatty acid profile and oxidative stability of pumpkin seed oil, both pure (UPO) and enriched with merkén (UPOM) or clove (UPOC), using chromatographic and spectrophotometric methods. Enrichment with merkén and clove showed a protective effect, with UPOC preserving PUFAs and minimizing oxidation. UPOC displayed superior stability (>40 days) compared to UPOM and heated oil (UPOH, <40 days), suggesting its effectiveness in maintaining oil quality during thermal degradation.
{"title":"Use of culinary ingredients as protective components during thermal heating of pumpkin oil","authors":"Marcos Flores , Claudia Vergara , Jaime Ortiz-Viedma , Javiera Prieto , Anibal Concha-Meyer","doi":"10.1016/j.fochx.2025.102272","DOIUrl":"10.1016/j.fochx.2025.102272","url":null,"abstract":"<div><div>Pumpkin seeds are often discarded due to limited awareness of their benefits, yet they yield an oil rich in monounsaturated, polyunsaturated, and saturated fatty acids, with notable levels of oleic acid (>30 %) and linoleic acid (>50 %). The oil also contains nutritionally valuable unsaponifiable components, qualifying it as a functional food. Culinary ingredients like merkén and clove, used in various dishes, offer additional properties.</div><div>This study examines the effect of heat treatment on the fatty acid profile and oxidative stability of pumpkin seed oil, both pure (UPO) and enriched with merkén (UPOM) or clove (UPOC), using chromatographic and spectrophotometric methods. Enrichment with merkén and clove showed a protective effect, with UPOC preserving PUFAs and minimizing oxidation. UPOC displayed superior stability (>40 days) compared to UPOM and heated oil (UPOH, <40 days), suggesting its effectiveness in maintaining oil quality during thermal degradation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102272"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143444428","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.2025.102284
Jiaqiang Luo , Damian Frank , Amanda L. Peterson , Brunda Nijagal , Jayashree Arcot
In this study volatile and non-volatile flavour metabolites were systematically measured in prawn, scallop, squid, barramundi, salmon, snapper, and tuna using headspace solid-phase microextraction gas chromatography–mass spectrometry for volatile compounds, liquid chromatography-mass spectrometry for non-volatile taste metabolites, and inductively coupled plasma mass spectrometry for elemental analysis. The data indicated that a core group of flavour compounds were commonly present across seafood species, contributing to fundamental seafood flavour. Orthogonal partial least squares-discriminant analysis identified unique odourants, tastants, and elements that differentiate individual species. These findings provide valuable insights for understanding differences in the flavour between key seafood species and in formulating more realistic plant-based seafood flavours.
{"title":"Metabolomic characterisation and flavour profiles of prawn, scallop, squid, barramundi, Salmon, snapper, and tuna","authors":"Jiaqiang Luo , Damian Frank , Amanda L. Peterson , Brunda Nijagal , Jayashree Arcot","doi":"10.1016/j.fochx.2025.102284","DOIUrl":"10.1016/j.fochx.2025.102284","url":null,"abstract":"<div><div>In this study volatile and non-volatile flavour metabolites were systematically measured in prawn, scallop, squid, barramundi, salmon, snapper, and tuna using headspace solid-phase microextraction gas chromatography–mass spectrometry for volatile compounds, liquid chromatography-mass spectrometry for non-volatile taste metabolites, and inductively coupled plasma mass spectrometry for elemental analysis. The data indicated that a core group of flavour compounds were commonly present across seafood species, contributing to fundamental seafood flavour. Orthogonal partial least squares-discriminant analysis identified unique odourants, tastants, and elements that differentiate individual species. These findings provide valuable insights for understanding differences in the flavour between key seafood species and in formulating more realistic plant-based seafood flavours.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102284"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143464486","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.2025.102307
Qi Li , Linhua Cui , Jiaying Zhu , Ting Zhang , Guoqiang Gao , Yunlong Li
Shanxi broomcorn millet Huangjiu (SXHJ) is a typical representative of northern Huangjiu. This study employed high-throughput sequencing and untargeted metabolomics to conduct an in-depth analysis of the key aroma components and microbial community during the traditional fermentation process of SXHJ. The research identified 16 amino acids and 72 key aroma compounds, with a wide variety of esters and a high concentration of alcohols. Weissiella, Enterococcus, Paucibacter, Saccharomyces, Aspergillus, Candida, Mortierella, Pichia, Hygrocybe, Thermoascus, and Clavispora were identified as core microorganisms. Notably, certain specific microorganisms, such as Weissella and Saccharomyces, were found to be strongly associated with the production of specific aroma compounds. Further analysis revealed a significant correlation between bitter amino acids and most microorganisms, with the exception of Pichia and Limosilactobacillus, suggesting unique interactions among microorganisms during fermentation. These insights are instrumental in guiding the regulation of SXHJ aromatic properties.
{"title":"Multi-omics analysis of the dynamic changes in aroma compounds and microbial communities during the fermentation of Shanxi broomcorn millet Huangjiu","authors":"Qi Li , Linhua Cui , Jiaying Zhu , Ting Zhang , Guoqiang Gao , Yunlong Li","doi":"10.1016/j.fochx.2025.102307","DOIUrl":"10.1016/j.fochx.2025.102307","url":null,"abstract":"<div><div>Shanxi broomcorn millet Huangjiu (SXHJ) is a typical representative of northern Huangjiu. This study employed high-throughput sequencing and untargeted metabolomics to conduct an in-depth analysis of the key aroma components and microbial community during the traditional fermentation process of SXHJ. The research identified 16 amino acids and 72 key aroma compounds, with a wide variety of esters and a high concentration of alcohols. <em>Weissiella</em>, <em>Enterococcus</em>, <em>Paucibacter</em>, <em>Saccharomyces</em>, <em>Aspergillus</em>, <em>Candida</em>, <em>Mortierella</em>, <em>Pichia</em>, <em>Hygrocybe</em>, <em>Thermoascus</em>, and <em>Clavispora</em> were identified as core microorganisms. Notably, certain specific microorganisms, such as <em>Weissella</em> and <em>Saccharomyces</em>, were found to be strongly associated with the production of specific aroma compounds. Further analysis revealed a significant correlation between bitter amino acids and most microorganisms, with the exception of <em>Pichia</em> and Limosilactobacillus, suggesting unique interactions among microorganisms during fermentation. These insights are instrumental in guiding the regulation of SXHJ aromatic properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102307"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143520153","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.2025.102314
Mengmeng Yang , Xinyi Chen , Lijuan Wang , Xing Ren , Wenchao Liu , Linlin Li , Guangyue Ren , Chung Lim Law , Weiwei Cao , Min Zhang , Junliang Chen , Donghe Lu , Xu Duan
This study aimed to assess the correlation between moisture migration and texture, as well as viscoelasticity of Chinese yam during the evaporation stage of multiphase microwave drying (MMD). A comparison of different drying strategies (Scheme I, Scheme II, and Scheme III) revealed that the water molecule mobility decreased as drying proceeded. In samples with higher water content at the transition point, the rapid migration of water during evaporation stage could result in a more pronounced collapse of the cellular and pore structure, leading to a denser product with increased hardness. Additionally, changes in the samples' textural and viscoelastic properties were significantly correlated with the moisture states. As water mobility decreased, the movement of molecular chains was restricted, leading to increased rigidity in the sample. These findings can provide theoretical guidance for the process optimization of MMD to meet consumers' demand for high-quality dried products.
{"title":"Effect of moisture migration on texture and viscoelasticity of Chinese yam during multi-phase microwave drying (MMD) - focusing on the evaporation-dehydration stage","authors":"Mengmeng Yang , Xinyi Chen , Lijuan Wang , Xing Ren , Wenchao Liu , Linlin Li , Guangyue Ren , Chung Lim Law , Weiwei Cao , Min Zhang , Junliang Chen , Donghe Lu , Xu Duan","doi":"10.1016/j.fochx.2025.102314","DOIUrl":"10.1016/j.fochx.2025.102314","url":null,"abstract":"<div><div>This study aimed to assess the correlation between moisture migration and texture, as well as viscoelasticity of Chinese yam during the evaporation stage of multiphase microwave drying (MMD). A comparison of different drying strategies (Scheme I, Scheme II, and Scheme III) revealed that the water molecule mobility decreased as drying proceeded. In samples with higher water content at the transition point, the rapid migration of water during evaporation stage could result in a more pronounced collapse of the cellular and pore structure, leading to a denser product with increased hardness. Additionally, changes in the samples' textural and viscoelastic properties were significantly correlated with the moisture states. As water mobility decreased, the movement of molecular chains was restricted, leading to increased rigidity in the sample. These findings can provide theoretical guidance for the process optimization of MMD to meet consumers' demand for high-quality dried products.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102314"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534918","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.2025.102317
Qinqin Liu, Nan Hao, Lan Mi, Shuai Peng, Akumawah Kyen Marie-Colette, Xuefang Zhao, Jing Wang
This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) screening identified 15 distinct active compounds. The sensory evaluation indicated that Merlot wine exhibited a more intense fruity aroma and received higher overall scores than Cabernet Sauvignon wine. High-throughput sequencing (HTS) results revealed that the microbial diversity in Merlot was higher than in Cabernet Sauvignon wine. Lachancea, Acremonium, Fructobacillus, and Lactiplantibacillus were unique to the Merlot wine, whereas Penicillium, Wickerhamomyces, Gluconobacter, and Klebsiella were exclusive to Cabernet Sauvignon wine. Saccharomyces and Tatumella were identified as the dominant microorganisms during the fermentation of both Merlot and Cabernet Sauvignon wines. Correlation analysis demonstrated a significant positive association among the dominant microbial communities, which played a crucial role in determining the formation of volatile compounds.
{"title":"From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet sauvignon wines","authors":"Qinqin Liu, Nan Hao, Lan Mi, Shuai Peng, Akumawah Kyen Marie-Colette, Xuefang Zhao, Jing Wang","doi":"10.1016/j.fochx.2025.102317","DOIUrl":"10.1016/j.fochx.2025.102317","url":null,"abstract":"<div><div>This study aimed to compare the microbial community composition and aroma characteristics during the fermentation of different grape cultivars, Merlot and Cabernet Sauvignon. Principal Component Analysis (PCA), Partial Least Squares Discriminant Analysis (PLS-DA), and Odor Activity Value (OAV) screening identified 15 distinct active compounds. The sensory evaluation indicated that Merlot wine exhibited a more intense fruity aroma and received higher overall scores than Cabernet Sauvignon wine. High-throughput sequencing (HTS) results revealed that the microbial diversity in Merlot was higher than in Cabernet Sauvignon wine. <em>Lachancea</em>, <em>Acremonium</em>, <em>Fructobacillus</em>, and <em>Lactiplantibacillus</em> were unique to the Merlot wine, whereas <em>Penicillium</em>, <em>Wickerhamomyces</em>, <em>Gluconobacter</em>, and <em>Klebsiella</em> were exclusive to Cabernet Sauvignon wine. <em>Saccharomyces</em> and <em>Tatumella</em> were identified as the dominant microorganisms during the fermentation of both Merlot and Cabernet Sauvignon wines. Correlation analysis demonstrated a significant positive association among the dominant microbial communities, which played a crucial role in determining the formation of volatile compounds.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102317"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143534917","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}
Celosia cristata Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from Celosia Cristata L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among all copigmentation treatments, T7 (0.33 % gum Arabic, 0.33 % pectin, 0.33 % whey protein, 0.05 % ascorbic acid, and 0.01 % Ca2+) exhibited the highest stability in terms of betalain content and color degradation.
{"title":"Stability enhancement of betalain pigment extracted from Celosia cristata L. flower through copigmentation and degradation kinetics during storage","authors":"Shabnum Showkat , Aasima Rafiq , Rishi Richa , Qayoom Sidique , Afzal Hussain , Umesh Chandra Lohani , Oroofa Bhat , Sanjay Kumar","doi":"10.1016/j.fochx.2025.102312","DOIUrl":"10.1016/j.fochx.2025.102312","url":null,"abstract":"<div><div><em>Celosia cristata</em> Linn., an underutilized flower, contains betalains. The stability of betalain pigments in complex food systems is a significant challenge. In this study, we investigated the potential of copigmentation using gum arabic (0.33 % to 1 %), pectin (0.33 % to 1 %), whey protein (0.33 % to 1 %), ascorbic acid (0.05 %), and calcium carbonate (0.01 %) on betalain content, color stability, and microbial counts in betalains pigments extracted from <em>Celosia Cristata</em> L. flowers during a 90-day of storage period. A total of seven copigmentation treatments (T1 to T7) and a control (T0) without copigmentation were applied to the betalain pigments. The degradation kinetics of betalain pigments at different temperatures were also investigated. The findings revealed that among all copigmentation treatments, T7 (0.33 % gum Arabic, 0.33 % pectin, 0.33 % whey protein, 0.05 % ascorbic acid, and 0.01 % Ca<sup>2+</sup>) exhibited the highest stability in terms of betalain content and color degradation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"26 ","pages":"Article 102312"},"PeriodicalIF":6.5,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143550761","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}
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