Foods最新文献

{"title":"Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps.","authors":"Haitang Wang, Jiapeng Li, Yan Zhao, Qiang Li, Shouwei Wang","doi":"10.3390/foods13223643","DOIUrl":"https://doi.org/10.3390/foods13223643","url":null,"abstract":"<p><p>This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices' enriching flavours. These results revealed that the content and diversity of volatile compounds increased due to the addition of spices and heating temperature, imparting a unique aroma. Aldehydes played the main role in the overall odour. Benzaldehyde, hexanal, 1-octen-3-ol, levulinic acid, hydroxyacetone, ethyl octanoate, and 2-pentyl-furan were identified as the most important odour-active compounds. The key taste-active amino acids were glutamine, leucine, valine, and lysine. The IMP, AMP, and GMP provided a strong umami taste. Taste nucleotides and Val, Leu, Ile, and Phe were important precursor substances for aldehydes. The high responses of the electronic nose indicated that the gas component contained alkanes, alcohols, and aldehydes. The synergistic effects between umami-free amino acids and nucleotides correlated well with umami, as assessed by the electronic tongue. These results could be a starting point for the manufacturing industry, contributing to a better understanding of product performance.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Aroma Identification and Traceability of the Core Sub-Producing Area in the Helan Mountain Eastern Foothills Using Two-Dimensional Gas Chromatography and Time-of-Flight Mass Spectrometry and Chemometrics.","authors":"Yuanke Zhang, Zefang Cui, Jianing Li, Mengyuan Wei, Yue Wang, Wenguang Jiang, Yulin Fang, Xiangyu Sun, Qian Ge","doi":"10.3390/foods13223644","DOIUrl":"https://doi.org/10.3390/foods13223644","url":null,"abstract":"<p><p>The combination of volatile compounds endows wines with unique aromatic characteristics and is closely related to their geographical origins. In the pursuit of origin identification and the subdivision of homogeneous production areas, clarifying the characteristics of production areas is of great significance for improving wine quality and commercial value. In this study, GC×GC-TOFMS technology was used to analyze the aroma characteristics of \"Cabernet Sauvignon\" wines from 26 wineries in the Helan (HL), Yinchuan (YC), Yongning (YN), Qingtongxia (QTX), and Hongsibu (HSP) sub-producing areas in the eastern foothills of Helan Mountain in Ningxia, China. The results indicate a gradual increase in relative humidity from the southern part of Ningxia, with the YN sub-region showing optimal fruit development and the QTX region having the highest maturity. A total of 184 volatile compounds were identified, with 36 compounds with an OAV > 1, crucial for the aroma profiles of primarily fermentation-derived alcohols and esters. An aromatic vector analysis revealed that \"floral\" and \"fruity\" notes are the primary characteristics of Cabernet Sauvignon wines from the Helan Mountain East region, with lower maturity aiding in the retention of these aromas. By constructing a reliable OPLS-DA model, it was determined that 15 substances (VIP > 1) played a crucial role in identifying production areas, among which phenylethyl alcohol and isoamyl alcohol were the main contributors. In addition, a Pearson correlation analysis showed a negative correlation between sunlight duration during the growing season and benzyl alcohol accumulation, while a significant positive correlation was observed during the ripening period. Due to the critical role of phenyl ethanol in identifying producing areas, this further demonstrates that sunshine conditions may be a key factor contributing to the differences in wine flavor across regions. This study offers a theoretical foundation for understanding the relationship between climatic factors and flavor characteristics, addressing the issue of wine homogenization in small production areas, clarifying typical style characteristics, and establishing a traceability technology system based on characteristic aroma.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727442","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception.","authors":"Sandra S Q Rodrigues, Ana Leite, Lia Vasconcelos, Alfredo Teixeira","doi":"10.3390/foods13223642","DOIUrl":"https://doi.org/10.3390/foods13223642","url":null,"abstract":"<p><p>The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water holding, and texture. Postmortem anomalies can result in deviations from this intrinsic quality. The animals' diet plays a crucial role in meat quality. Specific nutrients, such as proteins, vitamins, and minerals, affect meat's texture, flavor, and juiciness. Feeds rich in omega-3 fatty acids can improve the sensorial quality of meat. Meat processing and methods such as aging, marinating, and cooking affect the texture, flavor, and juiciness, which can be evaluated by specific equipment or trained or untrained consumers. This comprehensive review investigates the relationship between animal feeding practices and meat processing techniques and their combined impact on meat quality and sensory perception. By synthesizing recent research, we explore how various feeding protocols (including diet composition and feed additives) and processing methods shape meat products' nutritional value, texture, flavor profile, and overall consumer appeal. Understanding this nexus is crucial for optimizing meat quality while ensuring sustainability and safety in the food supply chain.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"<i>Saussurea involucrata SiLEA5</i> Enhances Tolerance to Drought Stress in <i>Solanum lycopersicum</i>.","authors":"Xiaoyan Liu, Aowei Li, Guanghong Luo, Jianbo Zhu","doi":"10.3390/foods13223641","DOIUrl":"https://doi.org/10.3390/foods13223641","url":null,"abstract":"<p><p>Drought adversely affects plant growth, which leads to reduced crop yields and exacerbates food insecurity. Late embryogenesis abundant (LEA) proteins are crucial for plants' responses to abiotic stresses. This research further investigates the role of <i>SiLEA5</i> by utilizing transgenic tomatoes under drought stress. The expression of <i>SiLEA5</i> was upregulated under drought and abscisic acid (ABA) treatment, resulting in decreased electrolyte leakage and malondialdehyde content, alongside increased levels of osmotic regulators and antioxidant enzyme activity. These biochemical alterations reduce oxidative damage and enhance drought resistance. qRT-PCR analysis revealed the upregulation of ABA signaling genes and key enzymes involved in proline biosynthesis (P5CS) and dehydrin (DHN) synthesis under drought stress. Additionally, overexpression of <i>SiLEA5</i> increased the net photosynthetic rate (Pn) and fruit yield of tomatoes by regulating stomatal density and aperture. These findings suggest that <i>SiLEA5</i> may be a potential target for improving drought tolerance in tomatoes and other crops.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comparative Analysis of Nutrients, Phytochemicals, and Minerals in Colored Sweet Potato (<i>Ipomoea batatas</i> L.) Roots.","authors":"Shan Zhao, Lingli Zhong, Xi Li, Lin Qin, Ya Zhou, Xinyu Lei, Xingguo Zheng, Keting Jin, Zhigang Pu, Xue Hou, Jun Song, Tao Lang, Cong Zhang, Junyan Feng","doi":"10.3390/foods13223636","DOIUrl":"https://doi.org/10.3390/foods13223636","url":null,"abstract":"<p><p>Sweet potato (<i>Ipomoea batatas</i> (L.) is regarded among the most crucial crops globally because it is abundant in essential nutrients vital for human health. However, limited comprehensive information is available regarding the nutritional composition of sweet potato, which hinders its optimal utilization. This study investigated the nutritional and chemical composition of sweet potato roots and explored their interrelationships. In total, 86 sweet potato accessions, comprising white, yellow, orange, and purple flesh-colored varieties, were used. A total of 34 components, including nutrients, phytochemicals, and minerals, were identified. Multivariate analysis was performed to assess the relationships among these components. The sweet potato roots were rich in carbohydrates, polyphenols, and minerals. Carbohydrates were primarily composed of total starch (22.6-69.7 g/100 g DW), total soluble sugar (TSS) (10.3-40.0 g/100 g DW), and total dietary fiber (TDF) (7.99-26.0 g/100 g DW). Polyphenols included total caffeoylquinic acids (CQAs) (0.478-14.2 g/kg DW), total anthocyanins (0-2003 mg/kg DW), and β-carotene (0-133 mg/kg DW). The mineral content followed the order: potassium > calcium > phosphorus > sodium > magnesium > iron > manganese > zinc > copper > selenium. White-fleshed sweet potato exhibited high total starch levels (50.4 g/100 g DW) but low TSS levels (21.1 g/100 g DW). Orange-fleshed sweet potato contained high levels of TSS (26.5 g/100 g DW), TDF (17.9 g/100 g DW), and β-carotene (61.4 mg/100 g DW) but low levels of protein (2.99 g/100 g DW) and total starch (43.0 g/100 g DW). Purple-fleshed sweet potato had high levels of phytochemicals, particularly total CQAs (8.17 g/kg DW) and anthocyanins (904 mg/kg DW). Cluster analysis categorized sweet potato accessions into six clusters with unique characteristics. Furthermore, principal component analysis identified accessions with exceptionally high nutritional content. The correlation analysis indicated that starch was negatively correlated with soluble sugar and TDF, whereas CQAs and anthocyanins were highly positively correlated. These findings offer a solid theoretical foundation for sweet potato breeding and utilization.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Targeted Study of the Effect of Yeast Strain on Volatile Compounds Produced in Sorghum Beer.","authors":"Drew Budner, Joseph Carr, Brett Serafini, Samantha Tucker, Elisabeth Dieckman-Meyer, Lindsey Bell, Katherine A Thompson-Witrick","doi":"10.3390/foods13223626","DOIUrl":"https://doi.org/10.3390/foods13223626","url":null,"abstract":"<p><p>An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of choice has been sorghum. These new gluten-free beers have a unique flavor and aroma, which previous research has shown is the result of differences in concentration for key chemical compounds, including ethyl butyrate, butyl acetate, isoamyl acetate, ethyl caproate, hexyl acetate, 1-octanol, nonanal, ethyl octanoate, and ethyl decanoate. This study focused looked at the influence different strains of yeast had on the concentration of these key compounds. Beer was brewed using either barley or sorghum malt extract. The concentrations of these key volatile compounds were determined using Solid Phase Microextraction (SPME) with Gas Chromatography and Mass Spectral (GC-MS) detection. Overall, it was found that the concentrations of these compounds were statistically different in the beers brewed from these two grain types. However, the yeast strain had no significant impact on the concentrations.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Three-Dimensional Characterization of Potatoes Under Different Drying Methods: Quality Optimization for Hybrid Drying Approach.","authors":"Yinka Sikiru, Jitendra Paliwal, Chyngyz Erkinbaev","doi":"10.3390/foods13223633","DOIUrl":"https://doi.org/10.3390/foods13223633","url":null,"abstract":"<p><p>The quality evaluation of processed potatoes is vital in the food industry. In this study, the effect of three different drying methods on the post-processing quality of potatoes utilizing 4, 8, 12, and 16 h of freeze drying (FD), infrared drying (ID), and oven drying (OD) was investigated. The impact of the drying methods on the potato's microstructure was analyzed and quantified using 3D X-ray micro-computed tomography images. A new Hybrid Quality Score Evaluator (HQSE) was introduced and used to assess the Quality Index (QI) and Specific Energy Consumption Index (SECI) across various drying methods and durations. Mathematical models were developed to predict the optimal drying method. FD showed significantly higher (<i>p</i> < 0.05) colour retention, rehydration ratio, and total porosity, with minimal shrinkage, although it had higher energy consumption. ID had the shortest drying time, followed by OD and FD. The optimization showed that for FD, the optimal time of 5.78 h increased QI by 9.7% and SECI by 30.6%. The mathematical models could accurately predict the QI and SECI under different drying methods, balancing quality preservation with energy efficiency. The findings suggest that a hybrid drying system could optimize potato quality and energy consumption.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Various Carbohydrates in Aqueous Solutions on Color Stability and Degradation Kinetics of Selected Anthocyanins During Storage.","authors":"Adam Tobolka, Tereza Škorpilová, Filip Beňo, Tereza Podskalská, Aleš Rajchl","doi":"10.3390/foods13223628","DOIUrl":"https://doi.org/10.3390/foods13223628","url":null,"abstract":"<p><p>Anthocyanins are flavonoid substances of plant origin with potential antioxidant effects. Because of their intense colors, they are used as natural dyes in food. However, their stability in food matrices is limited. This study aimed to verify the effect of selected carbohydrates on the stability of anthocyanins (cyanidin-3-<i>O</i>-<i>β</i>-glucopyranoside, cyanidin-3-<i>O</i>-<i>β</i>-galactopyranoside, cyanidin-3-<i>O</i>-<i>β</i>-rutinoside and delphinidin-3-<i>O</i>-<i>β</i>-rutinoside) during the accelerated storage test, since carbohydrates help to preserve the typical color of anthocyanins, increase their shelf-life and availability in the organism, and reduce losses during processing. Moreover, the kinetic parameters of anthocyanin degradation (E_a, <i>k</i>, t_1/2) were determined. Sucrose was found to have the greatest potential for retarding anthocyanin degradation during storage, whereas fructose exerted an accelerating effect. Glycosidation of anthocyanin aglycone had no significant effect in terms of their stability. Anthocyanin degradation was significantly positively correlated with the change in the <i>a*</i> parameter (redness), and subsequently, a significant positive correlation was observed in the determination of the kinetic parameters for anthocyanins and the <i>a*</i> parameter. The highest stability of anthocyanins was observed in the presence of sucrose and their degradation can be predicted by the value of the <i>a*</i> parameter, which would also be a very fast and non-destructive method for food processing companies.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets.","authors":"Meijuan Xu, Tianwen Liu, Xueqin Gao, Yuran Shi, Xiaodong Zhao, Jian Zou","doi":"10.3390/foods13223629","DOIUrl":"https://doi.org/10.3390/foods13223629","url":null,"abstract":"<p><p>This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures. Native starch and complex samples exhibited an A-type crystal structure, while the physical mixture sample showed superposition peaks of starch and ethyl maltol. Additionally, the peak of C-O-H def., CH₂ of the complex sample was blue-shifted to the larger wave number, and the hydrogen bond structure was enhanced. Moreover, the complex exhibited a higher resistant starch content and lower hydrolysis rate and amylose content than the physical mixture sample. The starch-ethyl maltol complex has been demonstrated to be a non-inclusion compound. It has been shown to reduce oil absorption and enhance the crispness of fried chicken nuggets, matching that of commercial products. This finding provides a direction for the development of innovative coating powders.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Whole-Grain Rice Lines Exhibiting Low and Intermediate Glycemic Index with Decreased Amylose Content.","authors":"Ekawat Chaichoompu, Siriphat Ruengphayak, Siriluck Wattanavanitchakorn, Rungtiwa Wansuksri, Usa Yonkoksung, Phim On Suklaew, Sunee Chotineeranat, Sujitta Raungrusmee, Apichart Vanavichit, Theerayut Toojinda, Wintai Kamolsukyeunyong","doi":"10.3390/foods13223627","DOIUrl":"https://doi.org/10.3390/foods13223627","url":null,"abstract":"<p><p>The demand for rice varieties with lower amylose content (AC) is increasing in Southeast Asia, primarily due to their desirable texture and cooking qualities. This study presents the development of whole-grain rice lines with low to intermediate glycemic index (GI) and reduced AC. We selected six rice lines for in vivo GI assessment based on their starch properties. We successfully identified two lines with low AC that exhibited low and intermediate GI values, respectively. Our findings indicate that dietary fiber (DF) content may significantly influence rice GI. The selected whole-grain low-GI line showed a higher ratio of soluble dietary fiber (SDF) to insoluble dietary fiber (IDF) compared to control varieties, highlighting SDF's potential positive role in lowering whole-grain rice's GI. This study underscores the feasibility of developing rice varieties with desirable agronomic traits, nutritional traits, and culinary attributes, particularly for individuals managing their blood sugar levels. Additionally, we proposed the positive role of starch composition, especially DF content, in modulating the GI of rice. This study reinforces the importance of incorporating starch properties and DF content into rice breeding programs to produce more health-oriented and marketable rice varieties.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"13 22","pages":""},"PeriodicalIF":4.7,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142727318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}