Abstract The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor.
{"title":"Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie)","authors":"A. Heydari, M. Mohebbi, Arash Ghaitaranpour","doi":"10.1515/ijfe-2023-0013","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0013","url":null,"abstract":"Abstract The objective of this research was to evaluate the effects of various fat types (Bakery fat, Ghee, and Olive oil) on visual characteristics, baking behavior, textural, and sensory properties of a traditional gluten-free rice-based cookie (Nanberenji). The ability of image analysis for measuring some quality properties of prepared samples were also assessed. The obtained data demonstrated that the dough prepared with bakery and olive oil had maximum and minimum hardness values, respectively. However, after baking, the samples prepared with olive oil showed the highest hardness, meaningfully. The given outputs from image processing depicted that cookie prepared with bakery fat (NBF) and samples prepared with olive oil (NOO) had the highest and lowest surface color uniformity, respectively. Over baking time, the intensity and changes in the behavior of image textural features of NG and NBF samples were the same, while NOO samples showed a different behavior. Based on sensory analysis results, olive oil, as a healthy unsaturated fat, is advised to be used in the formulation of Nanberenji to produce a gluten-free cookie with a desirable texture, color, and flavor.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44427869","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Y. Li, Gui-Mei Dong, Ji-lin Dong, Yingying Zhu, Ruiling Shen
Abstract Fresh noodles are easily to deterioration and contamination by microorganisms, improving its quality retention remains challenging. This study shows the potential of Ultraviolet C light-emitting diodes (UVC-LEDs, 275 nm) for the inactivation of Bacillus subtilis or Staphylococcus aureus inoculated on Tartary buckwheat fresh Tartary buckwheat noodles (FTBN) and as well as the inactivation of natural microbiota and quality of FTBN treated with UVC-LEDs during storage at 25 °C. The results showed that within a certain irradiation range of UVC-LEDs (0–1200 mJ/cm2), B. subtilis and S. aureus inoculated with FTBN would have deactivation and the dosage-dependent manner (P < 0.05). The initial total plate count of FTBN treated with UVC-LEDs was significantly reduced (P < 0.05) and shelf life was extended to 3 days. Changes of the pH, color, water distribution, cooking characterisitcs, and texture properties of FTBN treated with UVC-LEDs were delayed during storage. Based on these advantages, UVC-LEDs has good sterilization performance and improves the shelf life of noodles.
{"title":"The application of UVC light-emitting diodes irradiation for decontamination in fresh Tartary buckwheat noodles","authors":"Y. Li, Gui-Mei Dong, Ji-lin Dong, Yingying Zhu, Ruiling Shen","doi":"10.1515/ijfe-2022-0189","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0189","url":null,"abstract":"Abstract Fresh noodles are easily to deterioration and contamination by microorganisms, improving its quality retention remains challenging. This study shows the potential of Ultraviolet C light-emitting diodes (UVC-LEDs, 275 nm) for the inactivation of Bacillus subtilis or Staphylococcus aureus inoculated on Tartary buckwheat fresh Tartary buckwheat noodles (FTBN) and as well as the inactivation of natural microbiota and quality of FTBN treated with UVC-LEDs during storage at 25 °C. The results showed that within a certain irradiation range of UVC-LEDs (0–1200 mJ/cm2), B. subtilis and S. aureus inoculated with FTBN would have deactivation and the dosage-dependent manner (P < 0.05). The initial total plate count of FTBN treated with UVC-LEDs was significantly reduced (P < 0.05) and shelf life was extended to 3 days. Changes of the pH, color, water distribution, cooking characterisitcs, and texture properties of FTBN treated with UVC-LEDs were delayed during storage. Based on these advantages, UVC-LEDs has good sterilization performance and improves the shelf life of noodles.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46668885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Baoshan Sun, Bingying Zhang, Lingling Sun, Yawen Zhou, Guiju Zhang, Fan Zhang, Yang Xiao, Bo Xu, Baocai Xu
Abstract With the increase in consumers’ awareness of healthy diet, the development of green foods has become a significant research direction for the modern food industry. Umami peptides, derived from the hydrolysis of natural proteins, which possess nutritional and functional properties. However, protein hydrolysates face many problems, such as a low amount of effective umami peptides, insufficient umami intensity and poor stability. Therefore, the article introduced different pathways to enhance the intensity of umami peptides, and emphatically illustrated the protection and controlled release of these peptides through encapsulation transport systems, including the development of umami peptides, encapsulation materials, methods, quality standards, and their release mechanisms. The review can provide a valuable reference for the development of umami peptides into new flavorings, which aligns with the future trends in the flavoring industry.
{"title":"A review on effective encapsulation and release strategy of umami peptides","authors":"Baoshan Sun, Bingying Zhang, Lingling Sun, Yawen Zhou, Guiju Zhang, Fan Zhang, Yang Xiao, Bo Xu, Baocai Xu","doi":"10.1515/ijfe-2023-0117","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0117","url":null,"abstract":"Abstract With the increase in consumers’ awareness of healthy diet, the development of green foods has become a significant research direction for the modern food industry. Umami peptides, derived from the hydrolysis of natural proteins, which possess nutritional and functional properties. However, protein hydrolysates face many problems, such as a low amount of effective umami peptides, insufficient umami intensity and poor stability. Therefore, the article introduced different pathways to enhance the intensity of umami peptides, and emphatically illustrated the protection and controlled release of these peptides through encapsulation transport systems, including the development of umami peptides, encapsulation materials, methods, quality standards, and their release mechanisms. The review can provide a valuable reference for the development of umami peptides into new flavorings, which aligns with the future trends in the flavoring industry.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49609857","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mengmeng Shang, Long Xue, Wanglin Jiang, Biao Cheng, Zhuopeng Li, Mu-Hu Liu, Jing Li
Abstract A rapid, nondestructive, and online detection of the internal quality of navel orange cannot only reduce the labor intensity, but also improve the economic benefits of the navel orange. In this paper, an online detection and sorting equipment is designed for navel orange. The transmission spectrum data of 1697 navel oranges are divided into the calibration, prediction, and validation sets, with a ratio of 14:3:3. Pre-processing methods such as first derivative (FD), second derivative (SD), standard normal variate transform (SNV), and multiplicative scatter correction (MSC) were chosen to process the spectra. Accordingly, the soluble solids content prediction model for navel oranges is established using standard normal variable transformation (SNV) and partial least squares (PLS). The determination coefficients (R 2) of the calibration set, prediction set, and validation set are 0.8476, 0.8326, and 0.8025, respectively. Moreover, the corresponding root mean square errors are 0.5097°Brix, 0.5590°Brix, and 0.6048°Brix, respectively. The residual predictive deviation (RPD) value is 2.4510 (i.e., greater than 2.0), indicating that the model performs accurate predictive simulations, and has high reliability. In addition, two classification methods based on the national standard method and the normal probability graph of the soluble solids content of navel oranges were used to classify navel oranges into three classes for online validation. 185 navel oranges were selected for online validation, in which the classification method based on the normal probability graph of the soluble solids content of navel oranges was more effective and its average sorting accuracy was 81.13 %. Likewise, the mean absolute error (MAE) is 0.4613°Brix. The experimental results show that the online sorting equipment possesses high sorting accuracy and can be practically used for actual postharvest processing.
{"title":"Sorting of navel orange soluble solids content based on online near infrared spectroscopy","authors":"Mengmeng Shang, Long Xue, Wanglin Jiang, Biao Cheng, Zhuopeng Li, Mu-Hu Liu, Jing Li","doi":"10.1515/ijfe-2022-0251","DOIUrl":"https://doi.org/10.1515/ijfe-2022-0251","url":null,"abstract":"Abstract A rapid, nondestructive, and online detection of the internal quality of navel orange cannot only reduce the labor intensity, but also improve the economic benefits of the navel orange. In this paper, an online detection and sorting equipment is designed for navel orange. The transmission spectrum data of 1697 navel oranges are divided into the calibration, prediction, and validation sets, with a ratio of 14:3:3. Pre-processing methods such as first derivative (FD), second derivative (SD), standard normal variate transform (SNV), and multiplicative scatter correction (MSC) were chosen to process the spectra. Accordingly, the soluble solids content prediction model for navel oranges is established using standard normal variable transformation (SNV) and partial least squares (PLS). The determination coefficients (R 2) of the calibration set, prediction set, and validation set are 0.8476, 0.8326, and 0.8025, respectively. Moreover, the corresponding root mean square errors are 0.5097°Brix, 0.5590°Brix, and 0.6048°Brix, respectively. The residual predictive deviation (RPD) value is 2.4510 (i.e., greater than 2.0), indicating that the model performs accurate predictive simulations, and has high reliability. In addition, two classification methods based on the national standard method and the normal probability graph of the soluble solids content of navel oranges were used to classify navel oranges into three classes for online validation. 185 navel oranges were selected for online validation, in which the classification method based on the normal probability graph of the soluble solids content of navel oranges was more effective and its average sorting accuracy was 81.13 %. Likewise, the mean absolute error (MAE) is 0.4613°Brix. The experimental results show that the online sorting equipment possesses high sorting accuracy and can be practically used for actual postharvest processing.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46035648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Haoyu Wang, Wenyan Ma, Qing Xu, Wei Tian, Xiaoyong Dai
Abstract Dry malt extract (DME) is powder prepared by dehydrating the wort, which is mainly produced by spray drying on the market. In addition, the beer industry has problems with the nitrogen content of wort, which is not easily controlled, and with the undesired volatile dimethyl sulfide (DMS), which is caused unpleasant odors in beer. In this study, DME was prepared using spray-freeze drying (SFD) technology by comparing with freeze dried DME and spray dried DME. The results show that SFD can be used as a novel engineering technique to improve the physical properties of DME having a narrow particle size distribution as well as high solubility and flowability. The freezing process was found to migrate proteins to the droplet surface by elemental analysis, and the drying process partially modified the surface protein and SFD powder fragility characteristics to achieve the purpose of reducing nitrogen content in DME.
{"title":"Reducing total nitrogen and dimethyl sulfide content of dry malt extract powder via spray-freeze drying method","authors":"Haoyu Wang, Wenyan Ma, Qing Xu, Wei Tian, Xiaoyong Dai","doi":"10.1515/ijfe-2023-0014","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0014","url":null,"abstract":"Abstract Dry malt extract (DME) is powder prepared by dehydrating the wort, which is mainly produced by spray drying on the market. In addition, the beer industry has problems with the nitrogen content of wort, which is not easily controlled, and with the undesired volatile dimethyl sulfide (DMS), which is caused unpleasant odors in beer. In this study, DME was prepared using spray-freeze drying (SFD) technology by comparing with freeze dried DME and spray dried DME. The results show that SFD can be used as a novel engineering technique to improve the physical properties of DME having a narrow particle size distribution as well as high solubility and flowability. The freezing process was found to migrate proteins to the droplet surface by elemental analysis, and the drying process partially modified the surface protein and SFD powder fragility characteristics to achieve the purpose of reducing nitrogen content in DME.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44426971","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract To understand the gelation mechanism of mung bean starch (MBS) as affected by addition of edible alum, the physicochemical properties of MBS gels and their gelation process under 0–0.25 % of alum addition were studied. The results showed that alum incorporation enhanced the gel texture and starch-water interaction in a concentration-dependent manner. With increasing amount of alum addition, the pH value and ζ-potential of MBS decreased, while the swelling power, pasting viscosity, the leached amylose content, gelation temperature, short-range ordered structure and the crystallinity of MBS gels increased. It is believed that alum addition improved the texture of MBS gels by promoting amylose leaching, starch aggregation and recrystallization. The increase in starch-water interaction might be due to the destruction of MBS structure by polar ions and the formation of clathrates by leached amylose and Al3+ ions.
{"title":"The gelation mechanism of mung bean starch as affected by edible alum","authors":"Yue Gu, Qingyun Li, Yisu Yang, Xi Yang","doi":"10.1515/ijfe-2023-0072","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0072","url":null,"abstract":"Abstract To understand the gelation mechanism of mung bean starch (MBS) as affected by addition of edible alum, the physicochemical properties of MBS gels and their gelation process under 0–0.25 % of alum addition were studied. The results showed that alum incorporation enhanced the gel texture and starch-water interaction in a concentration-dependent manner. With increasing amount of alum addition, the pH value and ζ-potential of MBS decreased, while the swelling power, pasting viscosity, the leached amylose content, gelation temperature, short-range ordered structure and the crystallinity of MBS gels increased. It is believed that alum addition improved the texture of MBS gels by promoting amylose leaching, starch aggregation and recrystallization. The increase in starch-water interaction might be due to the destruction of MBS structure by polar ions and the formation of clathrates by leached amylose and Al3+ ions.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44507205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Guohua Li, Bo Wang, Zhilong Du, Mengge Li, Weiqiao Lv
Abstract This study aimed to investigate the effects of osmotic dehydration (OD) pretreatment on the drying and quality of pineapple slices dehydrated using microwave hot air rolling bed drying method. The result suggested the OD pretreatment significantly reduced the moisture content of the food material before drying. It also slightly increased the moisture ratio decreasing rate in the early stage of drying based on the formation of microchannels during the pretreatment. The pretreatment also increased overall temperature and facilitated the transition of free water to bounded water during drying. Based on the pretreatment, the undesired browning of pineapple slices during drying was significantly inhibited. However, the OD pretreatment with 60 % (w/v) sucrose solution caused significant dehydration of the sample before drying, finally resulting in more dramatic browning. Compared with the sample without OD pretreatment, the dried pretreated pineapple slices exhibited an increased amount of collapsed cell structures and pores, due to the cell deformation and water diffusion during the pretreatment. These microstructure changes finally contributed to their increased hardness, springiness and chewiness. Although the pretreatment caused a slightly higher ascorbic acid loss in the final dried food materials, the product with an improved sugar-to-acid ratio was prepared, indicating its improved acceptability. Considering the overall characteristics profile of the dried pineapple slices, the OD pretreatment using 50 % sucrose solution for 24 h was the optimum condition to develop promising dried pineapple slices products.
{"title":"Effects of osmotic dehydration pretreatment on the drying and characteristics of pineapple slices after microwave hot air rolling bed drying","authors":"Guohua Li, Bo Wang, Zhilong Du, Mengge Li, Weiqiao Lv","doi":"10.1515/ijfe-2023-0015","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0015","url":null,"abstract":"Abstract This study aimed to investigate the effects of osmotic dehydration (OD) pretreatment on the drying and quality of pineapple slices dehydrated using microwave hot air rolling bed drying method. The result suggested the OD pretreatment significantly reduced the moisture content of the food material before drying. It also slightly increased the moisture ratio decreasing rate in the early stage of drying based on the formation of microchannels during the pretreatment. The pretreatment also increased overall temperature and facilitated the transition of free water to bounded water during drying. Based on the pretreatment, the undesired browning of pineapple slices during drying was significantly inhibited. However, the OD pretreatment with 60 % (w/v) sucrose solution caused significant dehydration of the sample before drying, finally resulting in more dramatic browning. Compared with the sample without OD pretreatment, the dried pretreated pineapple slices exhibited an increased amount of collapsed cell structures and pores, due to the cell deformation and water diffusion during the pretreatment. These microstructure changes finally contributed to their increased hardness, springiness and chewiness. Although the pretreatment caused a slightly higher ascorbic acid loss in the final dried food materials, the product with an improved sugar-to-acid ratio was prepared, indicating its improved acceptability. Considering the overall characteristics profile of the dried pineapple slices, the OD pretreatment using 50 % sucrose solution for 24 h was the optimum condition to develop promising dried pineapple slices products.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46838367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Deepti Bharti, I. Banerjee, M. Cerqueira, Doman Kim, K. Pal
Abstract Sunflower oil (SO) oleogel was initially prepared using 5 % (w/w) sunflower wax, hydrophobic (Span 80), or hydrophilic (Tween 80) emulsifiers. This study involved the physicochemical characterization of the batter and cake prepared through partial and complete replacement of butter with the oleogels. Batter and cake properties were improvised in T80, prepared with oleogel containing 0.015 % (w/w) of Tween 80. The polarized micrograph of the T80 batter displayed a large number of air bubbles stabilized by the wax crystals. Starch gelatinization was found highest in T80 batter and could be related to the ability of hydrophilic emulsifiers to form a complex with starch. The FTIR spectra in the T80 batter and cake displayed a reduced peak for gluten content. T80 cake crumb showed a homogenous distribution of smaller air cells supporting its softness. A reduction in the firmness and hardness of T80 was obtained from the texture studies.
{"title":"The potential role of hydrophilic and hydrophobic liquid emulsifier-tailored sunflower wax/sunflower oil oleogels on the properties of whole wheat batter and sponge cakes","authors":"Deepti Bharti, I. Banerjee, M. Cerqueira, Doman Kim, K. Pal","doi":"10.1515/ijfe-2023-0005","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0005","url":null,"abstract":"Abstract Sunflower oil (SO) oleogel was initially prepared using 5 % (w/w) sunflower wax, hydrophobic (Span 80), or hydrophilic (Tween 80) emulsifiers. This study involved the physicochemical characterization of the batter and cake prepared through partial and complete replacement of butter with the oleogels. Batter and cake properties were improvised in T80, prepared with oleogel containing 0.015 % (w/w) of Tween 80. The polarized micrograph of the T80 batter displayed a large number of air bubbles stabilized by the wax crystals. Starch gelatinization was found highest in T80 batter and could be related to the ability of hydrophilic emulsifiers to form a complex with starch. The FTIR spectra in the T80 batter and cake displayed a reduced peak for gluten content. T80 cake crumb showed a homogenous distribution of smaller air cells supporting its softness. A reduction in the firmness and hardness of T80 was obtained from the texture studies.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49246529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fei Guo, Peng-Huan Wang, Yang Li, Qiuju Bian, Miao Yu, Wenhui Hou, Xiaoxia Su, Jihong Wu
Abstract In this study, four typical fragrance types of rapeseed oils were investigated under short-term frying of French fries and heating processes. Volatile flavor profiles, aroma compounds, and sensory attributes were evaluated by gas chromatography–mass spectrometry (GC-MS), gas chromatography–olfactory (GC-O), and sensory evaluation. The examination showed 140 volatiles, 28 aroma compounds, as well as 8 sensory attributes were detected. Aldehydes, nitriles, and acids were principal groups in unheated delicate fragrance rapeseed oil (DFRO) and refined rapeseed oil (RRO), as well as nitriles, acids, and heterocycles in unheated strong fragrance rapeseed oil (SFRO) and umami fragrance rapeseed oil (UFRO). During heating process, the total amount of volatiles had significant increases in DFRO and RRO, whereas it was the opposite in SFRO and UFRO. Aldehyde became the most predominant group, with significant increases under thermal treatments. Compared with heated oils, most volatiles presented lower contents in fried oils. Among the volatiles, 24 compounds were formed during heating process and 6 compounds were detected solely in fried oils. Among 8 sensory attributes, the deep-fried flavor attribute was formed in thermal-treated oils. According to the statistical analysis, remarkable differences were observed among unheated and thermal-treated samples, and the differences were diminished under thermal treatments, especially frying process; however, fried SFRO and DFRO still showed obvious distinctions with the others in flavor profiles.
{"title":"Flavoromics approach in monitoring changes of aroma profiles in rapeseed oils with different fragrance styles caused by frying and heating processes","authors":"Fei Guo, Peng-Huan Wang, Yang Li, Qiuju Bian, Miao Yu, Wenhui Hou, Xiaoxia Su, Jihong Wu","doi":"10.1515/ijfe-2023-0045","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0045","url":null,"abstract":"Abstract In this study, four typical fragrance types of rapeseed oils were investigated under short-term frying of French fries and heating processes. Volatile flavor profiles, aroma compounds, and sensory attributes were evaluated by gas chromatography–mass spectrometry (GC-MS), gas chromatography–olfactory (GC-O), and sensory evaluation. The examination showed 140 volatiles, 28 aroma compounds, as well as 8 sensory attributes were detected. Aldehydes, nitriles, and acids were principal groups in unheated delicate fragrance rapeseed oil (DFRO) and refined rapeseed oil (RRO), as well as nitriles, acids, and heterocycles in unheated strong fragrance rapeseed oil (SFRO) and umami fragrance rapeseed oil (UFRO). During heating process, the total amount of volatiles had significant increases in DFRO and RRO, whereas it was the opposite in SFRO and UFRO. Aldehyde became the most predominant group, with significant increases under thermal treatments. Compared with heated oils, most volatiles presented lower contents in fried oils. Among the volatiles, 24 compounds were formed during heating process and 6 compounds were detected solely in fried oils. Among 8 sensory attributes, the deep-fried flavor attribute was formed in thermal-treated oils. According to the statistical analysis, remarkable differences were observed among unheated and thermal-treated samples, and the differences were diminished under thermal treatments, especially frying process; however, fried SFRO and DFRO still showed obvious distinctions with the others in flavor profiles.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":"0 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43981912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract This study describes the in-situ growth of cobalt nanoparticles (Co NPs) to a naked-eye determination of tetracycline antibiotics in the water, honey, and milk samples as a colorimetric method. Tetracycline antibiotics bonded cobalt NPs (CoNPs-TCs) are performed light green to yellow color with high UV–vis absorbance at lambda maximum of 400 nm. Cobalt nanoparticles bonded tetracycline were characterized by using UV–vis spectroscopy, Fourier transforms infrared spectroscopy (FT-IR), transmission electron microscopy (TEM), and field-emission scanning electron microscopy (FE-SEM). Effective parameters of the method, such as solution pH (∼8.5), reaction time (3 min), temperature (25 °C), and cobalt concentration (20 μg mL−1) were studied. Analytical validation is performed that the limit of determination 0.21–1.09 μg mL−1 and the limit of quantification was 0.73–3.88 μg mL−1 with a matrix match linear dynamic range from 1 to 100 μg mL−1 for tetracyclines in all water, milk, and honey samples. The accuracy and precision of the method were evaluated with real samples recovery (80–108 %, ±5) and precision (intraday, 0.73–3.75 %, n = 3 and interday, 2.01–4.82 %, n = 9), respectively. This method provides a rapid, simple, and inexpensive detection with acceptable sensitivity.
{"title":"In-situ growth of cobalt nanoparticles for naked-eye determination of tetracyclines in water, milk, and honey","authors":"B. Hadi Jume","doi":"10.1515/ijfe-2023-0066","DOIUrl":"https://doi.org/10.1515/ijfe-2023-0066","url":null,"abstract":"Abstract This study describes the in-situ growth of cobalt nanoparticles (Co NPs) to a naked-eye determination of tetracycline antibiotics in the water, honey, and milk samples as a colorimetric method. Tetracycline antibiotics bonded cobalt NPs (CoNPs-TCs) are performed light green to yellow color with high UV–vis absorbance at lambda maximum of 400 nm. Cobalt nanoparticles bonded tetracycline were characterized by using UV–vis spectroscopy, Fourier transforms infrared spectroscopy (FT-IR), transmission electron microscopy (TEM), and field-emission scanning electron microscopy (FE-SEM). Effective parameters of the method, such as solution pH (∼8.5), reaction time (3 min), temperature (25 °C), and cobalt concentration (20 μg mL−1) were studied. Analytical validation is performed that the limit of determination 0.21–1.09 μg mL−1 and the limit of quantification was 0.73–3.88 μg mL−1 with a matrix match linear dynamic range from 1 to 100 μg mL−1 for tetracyclines in all water, milk, and honey samples. The accuracy and precision of the method were evaluated with real samples recovery (80–108 %, ±5) and precision (intraday, 0.73–3.75 %, n = 3 and interday, 2.01–4.82 %, n = 9), respectively. This method provides a rapid, simple, and inexpensive detection with acceptable sensitivity.","PeriodicalId":13976,"journal":{"name":"International Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48768013","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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