Food Chemistry: X最新文献_第10页

Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder. 热加工和非热加工对马铃薯粉技术功能、营养、安全性和感官特性的影响。

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-16 eCollection Date: 2024-12-30 DOI: 10.1016/j.fochx.2024.101896

Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-E-Shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu

{"title":"Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder.","authors":"Muhammad Waseem, Saeed Akhtar, Tariq Ismail, Tawfiq Alsulami, Muhammad Qamar, Dur-E-Shahwar Sattar, Raheel Suleman, Wisha Saeed, Crossby Osei Tutu","doi":"10.1016/j.fochx.2024.101896","DOIUrl":"10.1016/j.fochx.2024.101896","url":null,"abstract":"<p><p>Potato is a highly nutritious staple food however, it also contains some antinutrients like alkaloids, phytates, tannins, oxalates as well as pesticide residues. Therefore, this study was conducted to reduce the loads of antinutrients and pesticides in potato powder (PP) using thermal and non-thermal processing techniques. Nutritional analysis revealed that the raw PP contained significantly (<i>p</i> < 0.05) higher magnitudes of dietary proteins (10.2 %), fibers (6.3 %), Na (50 mg/100 g), Ca (62 mg/100 g) and K (988 mg/100 g) when compared with the processed PP. The results demonstrated that all thermal and non-thermal processing techniques significantly reduced the antinutrients and pesticide residues. However, microwave heat treatment anticipated the highest reduction in alkaloids, oxalates, tannins and phytates contents from 60 to 14 mg/100 g (76 % reduction), 31-6 mg/100 g (80 % reduction), 91-15 mg/100 g (84 % reduction) and 45-8 mg/100 g (82 % reduction), respectively. Additionally, microwave heat processing also exhibited the highest decline in imidacloprid, cypermethrin, bifenthrin, chlorpyrifos and deltamethrin contents by 87 %, 76 %, 63 %, 79 % and 81 %, respectively. Later, microwave-treated PP (the most effective treatment) was used to develop unleavened flatbreads (i.e., chapatis) @ 2-10 %. Organoleptic evaluation of supplemented flatbreads suggested that 5 % supplementation with microwave treated PP has the highest overall acceptability. Therefore, it is concluded that thermal and non-thermal processing techniques are effective tools to reduce loads of antinutrients and pesticide burden in potatoes. Moreover, the study also suggests, PP can be efficiently used as natural food supplement for development of value-added foods.</p>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"101896"},"PeriodicalIF":6.5,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11647840/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142834679","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}

引用次数: 0

Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles 冷冻贮藏和调味物质对生牛肉非挥发性代谢物特征的影响：脂类和类脂分子与风味特征的相关性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-12 DOI: 10.1016/j.fochx.2024.101898

Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu

{"title":"Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles","authors":"Sam Al-Dalali , Zhigui He , Miying Du , Hui Sun , Dong Zhao , Cong Li , Peijun Li , Baocai Xu","doi":"10.1016/j.fochx.2024.101898","DOIUrl":"10.1016/j.fochx.2024.101898","url":null,"abstract":"<div><div>This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles using GC–MS and targeted method. Analysis was conducted during 0, 3, and 6 months of frozen storage. A comprehensive analysis of biochemical databases yielded a total of 1791 metabolites: 1183 metabolites were identified in positive ion mode and 608 in negative ion mode. There were 3 categories of metabolites under superclass classification, accounting for 77.93 % of the total metabolites, including lipids and lipid-like compounds (502 species, 33.87 %), organic acids and derivatives (459 species, 30.97 %), and organoheterocyclic compounds (194, 13.09 %). Multivariate statistical analysis showed that after 0, 3, and 6 months of frozen storage, 120, 106, and 62 differential metabolites, respectively, were identified in the comparison between the BS1 and BS2 samples. The results indicated that frozen storage has a decreasing effect on the differential metabolites, while the flavoring substances mainly enhance the metabolite profiles. It can be concluded that flavoring substances and frozen storage primarily influence the metabolites. At 0 and 6 months of frozen storage, 27 volatiles were detected. The correlation analysis displayed a positive correlation between lipids and lipid-like molecules and flavor compounds.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101898"},"PeriodicalIF":6.5,"publicationDate":"2024-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446550","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}

引用次数: 0

TMT-based quantitative proteomics reveals the effects of electromagnetic field and freezing preservation techniques on mutton quality 基于 TMT 的定量蛋白质组学揭示了电磁场和冷冻保存技术对羊肉品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101889

Xing Lei , Wei Su , Rongmei Zhou , Yingchun Mu

引用次数: 0

Multi-omics revealed antibacterial mechanisms of licochalcone A against MRSA and its antimicrobic potential on pork meat 多组学揭示地衣查尔酮 A 对 MRSA 的抗菌机制及其对猪肉的抗菌潜力

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-11 DOI: 10.1016/j.fochx.2024.101893

Fei Zeng , Shijuan Shao , Zhilu Zou , Siqi Guo , Yu Cai , Chunchao Yan , Yunzhong Chen , Maolin Wang , Tingting Shi

引用次数: 0

Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi 用代谢组学方法探讨不同辐照剂量引起的物质组成变化对绍兴柚子感官品质的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101884

Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang

{"title":"Metabolomics approach to exploring the effects of changes in substance composition induced by different irradiation doses on the sensory quality of saozi","authors":"Xue Li , Ling Zhang , Yexing Liang , Shixiong Yang , Jiaying Peng , Fanyi Gong , Buzhou Xu , Dong Zhang","doi":"10.1016/j.fochx.2024.101884","DOIUrl":"10.1016/j.fochx.2024.101884","url":null,"abstract":"<div><div>In order to ensure the quality of saozi and expand its usage scenarios, it is necessary to determine the appropriate dose of irradiation. Non-targeted metabonomics method was used to explore the influence of changes in composition induced by different irradiation doses on the sensory characteristics of saozi. With increased irradiation dose (0, 2, 5, and 8 kGy), the TBARS value of saozi increased, whereas aroma, taste, and overall acceptability scores of saozi significantly decreased (<em>p</em> < 0.05). A total of 147 differential components including amino acids, organic acids, fatty acids, purines, and pyrimidines were screened from different irradiation doses of saozi. Twenty significant change pathways were identified in the KEGG enrichment results, most of which involve amino acids, nucleotide substances, acidic substances, among others, indicating that radiation-induced changes in these substances were one of the main reasons affecting the sensory scores of saozi. Considering the sensory scores and changes in the composition of saozi, when using cobalt 60 for the irradiation treatment of saozi, the optimal irradiation dose should be less than 5 kGy.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101884"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426613","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}

引用次数: 0

Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea 探讨温室覆盖栽培对绿茶感官品质和风味物质变化的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101885

Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu

{"title":"Exploring the effect of greenhouse covering cultivation on the changes of sensory quality and flavor substances of green tea","authors":"Qian Wang , Meng Li , Jie Wang , Xueming Ma , Lei Liu , Peiqiang Wang , Jianhui Hu , Xinfu Zhang , Fengfeng Qu","doi":"10.1016/j.fochx.2024.101885","DOIUrl":"10.1016/j.fochx.2024.101885","url":null,"abstract":"<div><div>To protect tea plant (<em>Camellia sinensis</em> (L.) O. Kuntze) from freezing injury, plastic greenhouse covering is widely used in northern tea areas of China. Currently, there was few researches about the effect of greenhouse covering on tea quality. Our results showed greenhouse covering increased tea yield, changed leaf phenotype and decreased green tea quality. Further analysis revealed greenhouse increased the content of soluble sugars and decreased the content of EGCG and 14 amino acids. Besides, there were 223 differential volatile components were identified in green tea produced by fresh leaves with plastic greenhouse covering (GT) and green tea produced by fresh leaves without plastic greenhouse covering (TT). 81 key aroma components were contributors to the bean-like aroma of TT. 98 key aroma components contributed to the clean aroma of GT. Based on these results, the flavor wheels were constructed, providing a visual presentation of flavor between TT and GT.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101885"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433114","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}

引用次数: 0

The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat Smac、IAPs 和线粒体凋亡与欧拉藏绵羊肉死后老化过程中肌肉嫩度的相关性

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101887

Jingyu Wang, Ruina Zhao, Yang Liu, Tieying Hu, Xiaolong Li, Long He, Zhaobin Guo, Cheng Chen, Xixiong Shi

{"title":"The correlation between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem aging of Oula Tibetan sheep meat","authors":"Jingyu Wang, Ruina Zhao, Yang Liu, Tieying Hu, Xiaolong Li, Long He, Zhaobin Guo, Cheng Chen, Xixiong Shi","doi":"10.1016/j.fochx.2024.101887","DOIUrl":"10.1016/j.fochx.2024.101887","url":null,"abstract":"<div><div>Oula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging. Smac can promote the decrease of IAPs expression in tumor cells, thereby inducing mitochondrial apoptosis. However, the relationship between Smac, IAPs and mitochondrial apoptosis, muscle tenderness during postmortem meat aging is still unclear. Thus, the aim of this work was to explore the relationship between Smac, IAPs and mitochondrial apoptosis as well as muscle tenderness during postmortem meat aging. Smac concentration, IAPs concentration, pH value, ATP content, SDH activity, MPTP opening degree, MMP, caspase-3/9 activity, apoptotic rate, MFI and shear force value of Oula Tibetan sheep meat were measured at different aging times and correlation analysis was performed. Correlation analysis revealed that Smac, IAPs were markedly related to mitochondrial apoptosis and muscle tenderness during postmortem aging of Tibetan sheep meat. The results suggest that Smac may regulate IAPs to promote mitochondrial apoptosis and muscle tenderization in Oula Tibetan sheep meat during postmortem aging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101887"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142446551","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}

引用次数: 0

Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads 微波加工对卡赫纳尔粉和辅料扁面包的营养、抗营养、抗氧化和感官特性的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101888

Syed Hammad Mazhar , Muhammad Waseem , Zulfiqar Ahmad , Muhammad Rizwan Javed , Muhammad Faisal Manzoor , Muhammad Ammar Khan , Robert Mugabi , Tawfiq Alsulami , Gulzar Ahmad Nayik

{"title":"Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads","authors":"Syed Hammad Mazhar , Muhammad Waseem , Zulfiqar Ahmad , Muhammad Rizwan Javed , Muhammad Faisal Manzoor , Muhammad Ammar Khan , Robert Mugabi , Tawfiq Alsulami , Gulzar Ahmad Nayik","doi":"10.1016/j.fochx.2024.101888","DOIUrl":"10.1016/j.fochx.2024.101888","url":null,"abstract":"<div><div>This study examines the impact of microwave processing on Kachnar (<em>Bauhinia variegata</em>) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5–10 % replacement levels improved nutritional profiles, with increases in ash (0.4–0.9 g/100 g), dietary fiber (2–3 g/100 g), protein (8–9 g/100 g), and minerals such as Fe (3–4 mg/100 g), Zn (3.2–3.9 mg/100 g), Na (3–10 mg/100 g), K (378–388 mg/100 g), Ca (30–45 mg/100 g), and Mg (125–145 mg/100 g). Antioxidant activity also increased significantly (<em>p</em> < 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101888"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142433113","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}

引用次数: 0

Real-time fluorescence growth curves for viable bacteria quantification in foods 用于食品中存活细菌定量的实时荧光生长曲线

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101886

Yajing Chen , Yanlin Chen , Siying Tang, Biao Tang, Shengbin He

引用次数: 0

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product 综合分析烹饪条件对中国传统禽肉产品糯米鸡的品质、感官特征和风味的影响

IF 6.5 1区农林科学

Food Chemistry: X Pub Date : 2024-10-09 DOI: 10.1016/j.fochx.2024.101868

Cenyue Zhang , Juan Wang , Ziting Ma , Changcheng Zhao , Chunxiang Piao , Mingxun Cui , Hongmei Li , Tingyu Li , Baide Mu , Guanhao Li

{"title":"Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product","authors":"Cenyue Zhang , Juan Wang , Ziting Ma , Changcheng Zhao , Chunxiang Piao , Mingxun Cui , Hongmei Li , Tingyu Li , Baide Mu , Guanhao Li","doi":"10.1016/j.fochx.2024.101868","DOIUrl":"10.1016/j.fochx.2024.101868","url":null,"abstract":"<div><div>This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and <em>E</em>-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"24 ","pages":"Article 101868"},"PeriodicalIF":6.5,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142426619","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}

引用次数: 0