We employed LC-MS/MS to investigate the metabolic profiles of polysaccharide compounds in white, orange, and purple sweet potato flesh. Comparisons between Orange vs White, Purple vs Orange, and Purple vs White identified 69 polysaccharide metabolites, including 23, 36, and 44 differential metabolites, respectively, with distinct differentiation. Among the three sample groups, 14 polysaccharide compounds and 2 anthocyanins exhibited significant differences. Our further analysis indicated that anthocyanins occupy a central position in the related network diagram and are interconnected with polysaccharides. In metabolic pathways, sucrose and the anthocyanin precursor UDP-glucose were upregulated in purple sweet potatoes, along with elevated levels of pelargonidin 3-O-β-D-sambubioside and delphinidin 3,5-diglucoside. Conversely, sucrose was downregulated in purple sweet potatoes while increasing in white and orange varieties. Therefore, we hypothesize that the competition between sugars and anthocyanins for shared biosynthesis precursors is attributed to differential polysaccharide metabolites among sweet potato tubers of three colors.
{"title":"Comparative study of polysaccharide metabolites in purple, orange, and white Ipomoea batatas tubers","authors":"Xiuzhi Wang, Xiaolin Wan, Jiaqi Wu, Lingjun Cui, Qiang Xiao","doi":"10.1016/j.fochx.2024.101855","DOIUrl":"10.1016/j.fochx.2024.101855","url":null,"abstract":"<div><div>We employed LC-MS/MS to investigate the metabolic profiles of polysaccharide compounds in white, orange, and purple sweet potato flesh. Comparisons between Orange vs White, Purple vs Orange, and Purple vs White identified 69 polysaccharide metabolites, including 23, 36, and 44 differential metabolites, respectively, with distinct differentiation. Among the three sample groups, 14 polysaccharide compounds and 2 anthocyanins exhibited significant differences. Our further analysis indicated that anthocyanins occupy a central position in the related network diagram and are interconnected with polysaccharides. In metabolic pathways, sucrose and the anthocyanin precursor UDP-glucose were upregulated in purple sweet potatoes, along with elevated levels of pelargonidin 3-O-β-D-sambubioside and delphinidin 3,5-diglucoside. Conversely, sucrose was downregulated in purple sweet potatoes while increasing in white and orange varieties. Therefore, we hypothesize that the competition between sugars and anthocyanins for shared biosynthesis precursors is attributed to differential polysaccharide metabolites among sweet potato tubers of three colors.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101855"},"PeriodicalIF":6.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142356805","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 goal of present work is to examine the efficiency of aminated-chitosan/NiFe2O4 nanoparticles (AmCs/NiFe2O4 NPs) produced for removing Ponceau 4R (P4R) from fruit juice through an adsorption process. The resulting nanoparticles were characterized using various techniques. The modeling of results was done using least squares (LS) and Radial basis function-artificial neural network (RBF-ANN). The optimum removal of P4R (91.43 %) was obtained at the following optimum conditions: pH 4.47, adsorbent dosage 0.047 g/L, contact time approximately 57.78 min, and initial concentration P4R 26.89 mg/L. The highest adsorption capacity (qm) was found to be 208.33 mg g−1. The P4R adsorption mostly followed the Freundlich and pseudo-second-order isotherm kinetic models. Both LS-based models and RBF-ANN provided good predictions for independent variables. The dye elimination efficacy for juice samples were approximately 90.34 %. Therefore, based on the obtained results, it can be claimed that the prepared AmCs/NiFe2O4 NPs can be used to remove P4R.
{"title":"Ponceau 4R elimination from fruit juice: An integrated optimization strategy utilizing artificial neural networks, least squares, and chitosan-nickel ferrite Nano Sorbent","authors":"Samira Shokri , Nabi Shariatifar , Ebrahim Molaee-Aghaee , Gholamreza Jahed Khaniki , Parisa Sadighara , Somaye Vali Zade , Shahram Shoeibi","doi":"10.1016/j.fochx.2024.101856","DOIUrl":"10.1016/j.fochx.2024.101856","url":null,"abstract":"<div><div>The goal of present work is to examine the efficiency of aminated-chitosan/NiFe<sub>2</sub>O<sub>4</sub> nanoparticles (AmCs/NiFe<sub>2</sub>O<sub>4</sub> NPs) produced for removing Ponceau 4R (P4R) from fruit juice through an adsorption process. The resulting nanoparticles were characterized using various techniques. The modeling of results was done using least squares (LS) and <em>Radial basis function-</em>artificial neural network (RBF-ANN). The optimum removal of P4R (91.43 %) was obtained at the following optimum conditions: pH 4.47, adsorbent dosage 0.047 g/L, contact time approximately 57.78 min, and initial concentration P4R 26.89 mg/L. The highest adsorption capacity (qm) was found to be 208.33 mg g<sup>−1</sup>. The P4R adsorption mostly followed the Freundlich and pseudo-second-order isotherm kinetic models. Both LS-based models and RBF-ANN provided good predictions for independent variables. The dye elimination efficacy for juice samples were approximately 90.34 %. Therefore, based on the obtained results, it can be claimed that the prepared AmCs/NiFe<sub>2</sub>O<sub>4</sub> NPs can be used to remove P4R.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101856"},"PeriodicalIF":6.5,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426715","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 : 2024-09-24DOI: 10.1016/j.fochx.2024.101854
Jun Li , Peng Wu , Jing Wang , Xiangren Meng , Yang Ni , Liuping Fan
Salt-assisted heat treatment is considered an effective way to enhance the bioactivities of flavonoids in Flos Sophorae Immaturus tea (FSIt). Herein, sodium chloride (NaCl)- and potassium chloride (KCl)-assisted heat treatment was employed to process FSIt, the components, xanthine oxidase (XO) inhibitory activity, and degradation or conversion kinetics of FSIt flavonoids were recorded. Results showed that KCl-assisted heat treatment significantly increased the XO inhibition rate of FSIt from 28.05 % to 69.50 %. The de-glycosylation of flavonoids was the crucial reason for enhancing XO inhibitory activity. Notably, KCl exhibited a better catalytic effect on the de-glycosylation reaction than NaCl. Meanwhile, conversion kinetics showed that the generation rate of quercetin, kaempferol, and isorhamnetin reached the maximum at 180, 160, 160 °C, respectively. Furthermore, the established artificial neural network model could accurately predict the changes of FSIt flavonoids during salt-assisted heat treatment. Thus, KCl can be used as a valuable food processing adjuvant to enhance the bioactivities of food materials.
{"title":"Potassium chloride-assisted heat treatment enhances the de-glycosylation efficiency and xanthine oxidase inhibitory activity of Sophora japonica L. flavonoids","authors":"Jun Li , Peng Wu , Jing Wang , Xiangren Meng , Yang Ni , Liuping Fan","doi":"10.1016/j.fochx.2024.101854","DOIUrl":"10.1016/j.fochx.2024.101854","url":null,"abstract":"<div><div>Salt-assisted heat treatment is considered an effective way to enhance the bioactivities of flavonoids in <em>Flos Sophorae Immaturus</em> tea (FSIt). Herein, sodium chloride (NaCl)- and potassium chloride (KCl)-assisted heat treatment was employed to process FSIt, the components, xanthine oxidase (XO) inhibitory activity, and degradation or conversion kinetics of FSIt flavonoids were recorded. Results showed that KCl-assisted heat treatment significantly increased the XO inhibition rate of FSIt from 28.05 % to 69.50 %. The de-glycosylation of flavonoids was the crucial reason for enhancing XO inhibitory activity. Notably, KCl exhibited a better catalytic effect on the de-glycosylation reaction than NaCl. Meanwhile, conversion kinetics showed that the generation rate of quercetin, kaempferol, and isorhamnetin reached the maximum at 180, 160, 160 °C, respectively. Furthermore, the established artificial neural network model could accurately predict the changes of FSIt flavonoids during salt-assisted heat treatment. Thus, KCl can be used as a valuable food processing adjuvant to enhance the bioactivities of food materials.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101854"},"PeriodicalIF":6.5,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323533","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 : 2024-09-24DOI: 10.1016/j.fochx.2024.101827
Xueli Wang , Xueting Liu , Chunmei Sun , Yanwei Cheng , Zhen Li , Shuyi Qiu , Yongguang Huang
Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were Latilactobacillus(40.57 %), Leuconostoc(21.25 %), Cystofilobasidium(22.12 %), Vishniacozyma(23.89 %), and Leucosporidium(24.95 %), whereas Weissella(29.39 %), Lactiplantibacillus(45.61 %), Mucor(68.26 %), and Saccharomyces(23.94 %) were the predominant genera in the D group. A total of 92 VFCs were detected in Daocai samples, including 5 isothiocyanates, 16 esters, 14 alcohols, 24 aldehydes, 17 ketones, 3 acids, 2 pyrazines, 1 pyridines, 1 thiazoles, 3 furans, 4 alkenes, and 2 nitriles. Further analysis revealed Latilactobacillus, Leuconostoc, Lactococcus, Cystofilobasidium, Leucosporidium, Holtermanniella, and Dioszegia as key bacteria involved in flavor formation. They are closely related to the formation of flavors such as aldehydes, furans, pyridines, and alkenes. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation during Daocai fermentation.
{"title":"Effect of temperature on the quality and microbial community during Daocai fermentation","authors":"Xueli Wang , Xueting Liu , Chunmei Sun , Yanwei Cheng , Zhen Li , Shuyi Qiu , Yongguang Huang","doi":"10.1016/j.fochx.2024.101827","DOIUrl":"10.1016/j.fochx.2024.101827","url":null,"abstract":"<div><div>Daocai is a traditional salted pickle in the southeastern region of Guizhou with a unique aroma, color, and taste. The quality of Daocai is greatly influenced by the fermentation temperature. In this study, high-throughput sequencing and headspace-gas chromatography-ion mobility spectrometry were used to investigate the changes in microbial community succession and volatile flavor compounds during Daocai fermentation under temperature-controlled (D group) and non-temperature-controlled (C group).We found that the predominant genera in the C group samples were <em>Latilactobacillus</em>(40.57 %), <em>Leuconostoc</em>(21.25 %), <em>Cystofilobasidium</em>(22.12 %), <em>Vishniacozyma</em>(23.89 %), and <em>Leucosporidium</em>(24.95 %), whereas <em>Weissella</em>(29.39 %), <em>Lactiplantibacillus</em>(45.61 %), <em>Mucor</em>(68.26 %), and <em>Saccharomyces</em>(23.94 %) were the predominant genera in the D group. A total of 92 VFCs were detected in Daocai samples, including 5 isothiocyanates, 16 esters, 14 alcohols, 24 aldehydes, 17 ketones, 3 acids, 2 pyrazines, 1 pyridines, 1 thiazoles, 3 furans, 4 alkenes, and 2 nitriles. Further analysis revealed <em>Latilactobacillus</em>, <em>Leuconostoc</em>, <em>Lactococcus</em>, <em>Cystofilobasidium</em>, <em>Leucosporidium</em>, <em>Holtermanniella</em>, and <em>Dioszegia</em> as key bacteria involved in flavor formation. They are closely related to the formation of flavors such as aldehydes, furans, pyridines, and alkenes. This study contributes to our understanding of the relationship between bacterial communities and the flavor formation during Daocai fermentation.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101827"},"PeriodicalIF":6.5,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426605","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 : 2024-09-23DOI: 10.1016/j.fochx.2024.101853
ZuoBing Xiao , HouWang Wang , YunWei Niu , JianCai Zhu , Yamin Yu , YuanBin She , RuJun Zhou , Zhaogai Wang , Jing Zhang
At present, there are relatively few studies on the influence of green aroma and aldehyde aroma compounds on the sweetness perception of sucrose. This study examined the effects of 11 aroma compounds from sweet orange, characterized by green and aldehyde flavors, on the sweetness of a 5 % sucrose solution. Using artificial sensory analysis and electronic tongue technology, it was found that most aromatic compounds can inhibit sweetness perception, and the inhibitory effect of trans-2-decenoaldehyde is the most significant. The mechanism of inhibition was explored through molecular simulation, revealing that the binding free energy of molecular docking was greater than −5.9 kcal/mol. Further molecular dynamics analysis showed that compared with the T1R2/T1R3 sucrose binary system, the addition of aroma substances reduced the number of hotspot residues involved in protein ligand binding, and did not enhance the binding ability of ligand proteins, indicating an inhibitory effect.
{"title":"Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception","authors":"ZuoBing Xiao , HouWang Wang , YunWei Niu , JianCai Zhu , Yamin Yu , YuanBin She , RuJun Zhou , Zhaogai Wang , Jing Zhang","doi":"10.1016/j.fochx.2024.101853","DOIUrl":"10.1016/j.fochx.2024.101853","url":null,"abstract":"<div><div>At present, there are relatively few studies on the influence of green aroma and aldehyde aroma compounds on the sweetness perception of sucrose. This study examined the effects of 11 aroma compounds from sweet orange, characterized by green and aldehyde flavors, on the sweetness of a 5 % sucrose solution. Using artificial sensory analysis and electronic tongue technology, it was found that most aromatic compounds can inhibit sweetness perception, and the inhibitory effect of trans-2-decenoaldehyde is the most significant. The mechanism of inhibition was explored through molecular simulation, revealing that the binding free energy of molecular docking was greater than −5.9 kcal/mol. Further molecular dynamics analysis showed that compared with the T1R2/T1R3 sucrose binary system, the addition of aroma substances reduced the number of hotspot residues involved in protein ligand binding, and did not enhance the binding ability of ligand proteins, indicating an inhibitory effect.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101853"},"PeriodicalIF":6.5,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530062","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 : 2024-09-21DOI: 10.1016/j.fochx.2024.101851
Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang
Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX. Results indicated that SMX samples had higher intensities of green and woody-like odors compare to control samples. A total of 87 aroma compounds were identified by headspace solid phase microextraction combined with gas chromatography–mass spectrometry technology. Based on the variable projection importance, PCA and OPLS-DA were employed to identify 22 potential marker compounds. Quantitative results combined with hierarchical cluster and OAV analysis revealed that 9 aroma compounds (OAV > 1) had high concentrations in SMX samples. Aroma recombination and omission experiments further indicated that acetaldehyde and acetal were the key compounds responsible for the characteristic aroma of SMX in Jiang-flavor base baijiu. These findings provide valuable insights into the distinct aroma profile of SMX and offer a basis for quality control of Jiang-flavor base baijiu.
{"title":"Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy","authors":"Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang","doi":"10.1016/j.fochx.2024.101851","DOIUrl":"10.1016/j.fochx.2024.101851","url":null,"abstract":"<div><div>Shengmuxiang (SMX), an important aroma in Jiang-flavor base baijiu, significantly influences the quality of the product. This study employed untargeted metabolomics combined with sensomics to explore the key compounds responsible for SMX. Results indicated that SMX samples had higher intensities of green and woody-like odors compare to control samples. A total of 87 aroma compounds were identified by headspace solid phase microextraction combined with gas chromatography–mass spectrometry technology. Based on the variable projection importance, PCA and OPLS-DA were employed to identify 22 potential marker compounds. Quantitative results combined with hierarchical cluster and OAV analysis revealed that 9 aroma compounds (OAV > 1) had high concentrations in SMX samples. Aroma recombination and omission experiments further indicated that acetaldehyde and acetal were the key compounds responsible for the characteristic aroma of SMX in Jiang-flavor base baijiu. These findings provide valuable insights into the distinct aroma profile of SMX and offer a basis for quality control of Jiang-flavor base baijiu.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101851"},"PeriodicalIF":6.5,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323532","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 : 2024-09-21DOI: 10.1016/j.fochx.2024.101850
Changxing Jiang , Gang Liu , Qian Zhang , Siyu Wang , Yufei Zou
Intelligent biodegradable packaging has gained significant attention recently due to its great potential for food freshness monitoring. In this study, we developed intelligent labels using pea starch (PS), κ-carrageenan (KC) and black raspberry extract (BRE) and evaluated their physicochemical properties and effectiveness in pork freshness monitoring. Incorporation of KC significantly decreased tensile strength (TS) (33.43 to 19.84 MPa) and increased elongation at break (EAB) (6.26 to 7.41 %) and water vapor permeability (WVP) (2.11 to 2.48 × 10−9 g m−1 s−1 Pa−1) of PS label. Incorporation of BRE significantly decreased WVP (2.48 to 1.96 × 10−9 g m−1 s−1 Pa−1) and increased TS (19.84 to 29.68 MPa) and EAB (7.41 to 11.09 %) of PS-KC label. PS-KC-BRE labels showed increased light barrier performance, thermal stability, antioxidant activity, pH and ammonia sensitivities, and significant visible color change as pH indicators. Findings suggest PS-KC-BRE labels can be used as intelligent packaging in food industry.
{"title":"Preparation and characterization of intelligent packaging labels based on pea starch, κ-carrageenan and black raspberry extract for monitoring freshness of pork","authors":"Changxing Jiang , Gang Liu , Qian Zhang , Siyu Wang , Yufei Zou","doi":"10.1016/j.fochx.2024.101850","DOIUrl":"10.1016/j.fochx.2024.101850","url":null,"abstract":"<div><div>Intelligent biodegradable packaging has gained significant attention recently due to its great potential for food freshness monitoring. In this study, we developed intelligent labels using pea starch (PS), κ-carrageenan (KC) and black raspberry extract (BRE) and evaluated their physicochemical properties and effectiveness in pork freshness monitoring. Incorporation of KC significantly decreased tensile strength (TS) (33.43 to 19.84 MPa) and increased elongation at break (EAB) (6.26 to 7.41 %) and water vapor permeability (WVP) (2.11 to 2.48 × 10<sup>−9</sup> g m<sup>−1</sup> s<sup>−1</sup> Pa<sup>−1</sup>) of PS label. Incorporation of BRE significantly decreased WVP (2.48 to 1.96 × 10<sup>−9</sup> g m<sup>−1</sup> s<sup>−1</sup> Pa<sup>−1</sup>) and increased TS (19.84 to 29.68 MPa) and EAB (7.41 to 11.09 %) of PS-KC label. PS-KC-BRE labels showed increased light barrier performance, thermal stability, antioxidant activity, pH and ammonia sensitivities, and significant visible color change as pH indicators. Findings suggest PS-KC-BRE labels can be used as intelligent packaging in food industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101850"},"PeriodicalIF":6.5,"publicationDate":"2024-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426714","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 : 2024-09-20DOI: 10.1016/j.fochx.2024.101849
Nguyen Minh Thuy , Vo Quoc Tien , Tran Ngoc Giau , Hong Van Hao , Vo Quang Minh , Ngo Van Tai
This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.
{"title":"Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches","authors":"Nguyen Minh Thuy , Vo Quoc Tien , Tran Ngoc Giau , Hong Van Hao , Vo Quang Minh , Ngo Van Tai","doi":"10.1016/j.fochx.2024.101849","DOIUrl":"10.1016/j.fochx.2024.101849","url":null,"abstract":"<div><div>This study was conducted to optimize the foam-mat drying conditions to maximize quality [β-carotene and total polyphenol content (TPC)] and drying rate of “Gấc” aril powder by using two novel statistical techniques as Response Surface Methodology (RSM) and Artificial Neural Network (ANN) couple with Genetic Algorithm (GA). During production process, level of egg albumin (EA) used for foaming process and drying temperature mainly influenced the drying rate and content of antioxidant compounds in powder. ANN model of 3–10–3 showed more accuracy and faster prediction capacity than RSM model did. ANN-GA model predicted the optimal conditions to be 13.31 % EA, 0.26 % xanthan gum and drying temperature of 73.1 °C, with the drying rate of 1.89 g-water/g-dry matter/min, β-carotene content of 395.88 μg/g, TPC of 1.68 mgGAE/g. These results confirmed the suitability and promising of foam-mat drying for “Gấc” aril powder production, to be producing food ingredient containing highly bioactive compounds.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101849"},"PeriodicalIF":6.5,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2590157524007375/pdfft?md5=3f491ea3d809ca5b4784360d31538823&pid=1-s2.0-S2590157524007375-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142310369","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}
An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation carefully identified around 108 proteins that showed significant changes in expression during these intervals. Among these proteins, six were highlighted for their crucial roles in muscle growth and differentiation of muscle fibers post-mortem. These proteins, namely COL12A1, MRPL46, CTNNB1, MYH1, CAPZA1, and MYL9, have a direct effect on the meat's quality attributes, such as tenderness and color. Further discuss observed a progressive increase in the expression of proteins linked with oxidative metabolism (MSRB2, ENOX1, LOC102170282, GSTM1, and AOC3) as the post-mortem aging period extended, particularly between 24 h to 48 h. These proteins are instrumental in defining the color and flavor profiles of goat meat, underscoring the importance of precise processing and storage conditions to preserve meat quality during the critical aging phase. This enhanced understanding of protein expression dynamics offers significant implications for optimizing meat quality and provides a scientific basis for post-mortem handling practices in the goat meat industry.
{"title":"Unveils key proteins in Xinjiang goat muscle linked to post-mortem meat quality: A TMT-based proteomic analysis","authors":"Duoduo Zhang , Hong Yu , Minghui Gu , Shiquan Zhang , Xiaolin Ma , Wei Zhang , Yanlei Zhu , Majida Al-Wraikat , Mohamed Aamer Abubaker , Rui Zhang , Yongfeng Liu","doi":"10.1016/j.fochx.2024.101847","DOIUrl":"10.1016/j.fochx.2024.101847","url":null,"abstract":"<div><div>An extensive proteomic analysis utilizing the tandem mass tag (TMT) method was conducted to investigate the changes in protein expression in the longissimus dorsi muscle of Xinjiang goats over various post-mortem intervals: immediately after death within 0 h, 12 h, 24 h and 48 h. The investigation carefully identified around 108 proteins that showed significant changes in expression during these intervals. Among these proteins, six were highlighted for their crucial roles in muscle growth and differentiation of muscle fibers post-mortem. These proteins, namely COL12A1, MRPL46, CTNNB1, MYH1, CAPZA1, and MYL9, have a direct effect on the meat's quality attributes, such as tenderness and color. Further discuss observed a progressive increase in the expression of proteins linked with oxidative metabolism (MSRB2, ENOX1, LOC102170282, GSTM1, and AOC3) as the post-mortem aging period extended, particularly between 24 h to 48 h. These proteins are instrumental in defining the color and flavor profiles of goat meat, underscoring the importance of precise processing and storage conditions to preserve meat quality during the critical aging phase. This enhanced understanding of protein expression dynamics offers significant implications for optimizing meat quality and provides a scientific basis for post-mortem handling practices in the goat meat industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101847"},"PeriodicalIF":6.5,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142323531","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 : 2024-09-20DOI: 10.1016/j.fochx.2024.101848
Yifan Geng , Kaojia Cui , Na Ding , Houping Liu , Junwei Huo , Xiaonan Sui , Yan Zhang
The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS2 identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.
{"title":"Polyphenol co-pigments enhanced the antioxidant capacity and color stability of blue honeysuckle juice during storage","authors":"Yifan Geng , Kaojia Cui , Na Ding , Houping Liu , Junwei Huo , Xiaonan Sui , Yan Zhang","doi":"10.1016/j.fochx.2024.101848","DOIUrl":"10.1016/j.fochx.2024.101848","url":null,"abstract":"<div><div>The study aimed to assess the impact of incorporating five co-pigments (gallic acid, quercetin, rutin, catechin, and epigallocatechin gallate (EGCG)) on the color stability of blue honeysuckle juice (BHJ). Additionally, it sought to determine the influence of varying proportions of anthocyanins in an accelerated test (light at 40 °C for 24 d). Results indicated that the addition of polyphenol co-pigments effectively mitigated the thermal degradation of anthocyanins, enhancing color saturation and antioxidant capacity of BHJ. Notably, quercetin, rutin, catechin, and EGCG exhibited superior efficacy compared to gallic acid. FTIR analysis revealed non-covalent complex formation between co-pigments and anthocyanins, including hydrogen bonds and van der Waals forces, thereby shielding them from degradation. HPLC-ESI-QTOF-MS<sup>2</sup> identified 15 anthocyanins and 39 non-anthocyanin polyphenols. Addition of co-pigments effectively curbed anthocyanin degradation, thus stabilizing juice system. Consequently, judicious incorporation of co-pigments holds promise as a technology for enhancing the color quality and stability of BHJ during processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101848"},"PeriodicalIF":6.5,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142530061","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