Compound fermented seasonings were increasingly favored by consumers. This study using Aspergillus oryzae and soybeans as raw materials to make koji. Lactobacillus plantarum and Pediococcus pentosaceus were used as starters for common fermentation with mature koji and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.
{"title":"The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation","authors":"Jinhao Zou, Zeyuan Xiao, Xuping Wang, Huaigu Yang, Jingrong Cheng, Xueming Liu, Daobang Tang","doi":"10.1007/s10068-024-01645-6","DOIUrl":"https://doi.org/10.1007/s10068-024-01645-6","url":null,"abstract":"<p>Compound fermented seasonings were increasingly favored by consumers. This study using <i>Aspergillus oryzae</i> and soybeans as raw materials to make <i>koji</i>. <i>Lactobacillus plantarum</i> and <i>Pediococcus pentosaceus</i> were used as starters for common fermentation with mature <i>koji</i> and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-08DOI: 10.1007/s10068-024-01616-x
Ye-Jun Kim, Tae Gyu Nam, Inil Lee, Ho Jin Heo, Dae-Ok Kim
Pine (Pinus densiflora) bark, most of which is discarded as a by-product of the timber industry, contains considerable amounts of antioxidant phenolics. We developed and validated a quantitative method of analyzing seven phenolics (protocatechuic acid, procyanidin B1, procyanidin B3, catechin, ferulic acid, taxifolin, and quercetin) in pine bark extract (PBE) using a high-performance liquid chromatography–photodiode array. The simultaneous analytical method for the seven phenolics was validated in terms of specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision. The correlation coefficients of the calibration curves of the seven phenolics were ≥0.9999. The LODs and LOQs of the seven phenolics were 0.01–0.16 and 0.02–0.49 μg/mL, respectively. The ranges of recoveries of the seven phenolics were 97.29–103.59%, and their relative standard deviations were 0.24–3.95%. The described approach to the quantitative analysis of PBE phenolics as marker compounds can be used for standardization in the development of health-functional foods.
{"title":"Development and validation of analytical HPLC for phenolics in Pinus densiflora bark extract","authors":"Ye-Jun Kim, Tae Gyu Nam, Inil Lee, Ho Jin Heo, Dae-Ok Kim","doi":"10.1007/s10068-024-01616-x","DOIUrl":"https://doi.org/10.1007/s10068-024-01616-x","url":null,"abstract":"<p>Pine (<i>Pinus densiflora</i>) bark, most of which is discarded as a by-product of the timber industry, contains considerable amounts of antioxidant phenolics. We developed and validated a quantitative method of analyzing seven phenolics (protocatechuic acid, procyanidin B1, procyanidin B3, catechin, ferulic acid, taxifolin, and quercetin) in pine bark extract (PBE) using a high-performance liquid chromatography–photodiode array. The simultaneous analytical method for the seven phenolics was validated in terms of specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy, and precision. The correlation coefficients of the calibration curves of the seven phenolics were ≥0.9999. The LODs and LOQs of the seven phenolics were 0.01–0.16 and 0.02–0.49 μg/mL, respectively. The ranges of recoveries of the seven phenolics were 97.29–103.59%, and their relative standard deviations were 0.24–3.95%. The described approach to the quantitative analysis of PBE phenolics as marker compounds can be used for standardization in the development of health-functional foods.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":null,"pages":null},"PeriodicalIF":2.9,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141577291","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-04DOI: 10.1007/s10068-024-01639-4
Hyeri Yoon, Mun Yhung Jung, Sung-Hee Choi, Su-Hyun Chun, Jihyun Lee, BoKyung Moon, Kwang-Won Lee
The levels of acrylamide (AA), four polycyclic aromatic hydrocarbons (PAH4), and heterocyclic aromatic amines (HAAs) in 184 air-fried agricultural, fishery, and animal products were measured using GC–MS and UPLC-MS/MS. Among the tested samples, sea algae exhibited the highest levels of PAH4 and eight specific HAAs (HAA8), while root and tuber crops had the greatest amount of AA. Agricultural and fisheries products had higher levels of all three contaminants, while livestock products had an inverse correlation between PAH4 and HAA8. The margin of exposure in the Korean population is considered “unlikely a concern” for all samples for PAH4 and HAA8, however, that for AA in cereal, vegetable, and root and tuber crops is deemed “may be a concern”, with a value < 10,000 in all age groups. These findings suggest a need to evaluate dietary AA exposure in certain food categories and further research to minimize AA formation during air frying.