JSFA reports最新文献

{"title":"Effect of re-fed meat in beef hamburger production","authors":"Lisa M. Berger,&nbsp;Carsten Böckle,&nbsp;Monika Gibis,&nbsp;Nino Terjung,&nbsp;Jochen Weiss","doi":"10.1002/jsf2.174","DOIUrl":"10.1002/jsf2.174","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>In food production, re-feeding material into the manufacturing process is common practice to meet ecological and economical requirements. In production of hamburgers, the products with external imperfections are re-fed in a frozen, coarsely crushed state.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>In this study, the influence of the addition of frozen, pre-crushed hamburgers (re-fed meat) during the manufacturing process on the structural, physico-chemical, functional, and quality attributes of the hamburgers was assessed. The recording of process control parameters showed no changes among the samples. It was further found that most of the studied parameters remained nearly unaffected by the addition of re-fed meat (RFM) up to 20%. Neither the specific mechanical energy input during grinding, the histologically determined amount of non-intact cells, nor the sensory characterization of the samples differed strongly upon the addition of RFM.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>The results indicate that it is technologically feasible to re-feed unimpaired, high-quality material due to ecological and economical reasons and still maintain high product quality. However, to ensure product safety, microbiological and hygienic standards must be maintained and controlled during processing.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"646-654"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A minireview on vermicompost and vermiwash as green pesticide for sustainable crop production: Approaches, applications, and advancements","authors":"Tanvi Singh,&nbsp;Rachna Kapila,&nbsp;Maheep Kumar","doi":"10.1002/jsf2.172","DOIUrl":"10.1002/jsf2.172","url":null,"abstract":"<p>Indiscriminate use of chemicals is the main cause of reduction in crop yield as well as certain serious diseases. There is an increased demand of organic substitutes which can be met by production of technology that involves the use of organic and environment friendly fertilizers. Vermicompost and vermiwash are suitable substitute for chemical fertilizer. In vermicomposting, organic matter is exposed to bacteria and enzymes of earthworm gut that alter the nutritive constituents and provide the unique consistency and property to vermicompost, also the derived leachate is vermiwash. Chemically, they consist of mucous, proteins, hormones, enzymes, macronutrients, micronutrients, and several microorganisms. Vermicompost and vermiwash hold immense potential for sustainable crop production by the application as fertilizer, biopesticide and disease control, food security, enhancing salinity tolerance as well as in allied fields. This technology is also undergoing advancements with the progression of science and technology. This review focusses on the approaches for preparing vermicompost and vermiwash, applications in the field of sustainable crop production and others as well as advancements in this technology.</p>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"4-10"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of extraction conditions for the maximum recovery of L-theanine from tea leaves: Comparison of black, green, and white tea","authors":"Mina Allameh,&nbsp;Valérie Orsat","doi":"10.1002/jsf2.175","DOIUrl":"10.1002/jsf2.175","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>The caffeine content of tea (<i>Camellia sinensis</i> (L.) Kuntze) can counteract the anti-anxiety effects of L-theanine. This study aims to find out the extraction method of L-theanine and caffeine from tea leaves to obtain the highest L-theanine and the lowest caffeine content. For this purpose, L-theanine and caffeine contents from three tea types (white, black and green) were extracted under different time and temperature conditions and their levels were determined in a single high-performance liquid chromatography (HPLC) analysis. Also, this study is the first to attempt to optimize the tea extraction conditions by maximizing the ratio of L-theanine to caffeine concentration.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The results show that white tea extracted for 5 min at high temperatures (90–100°C) had the highest L-theanine level (21.52 mg/mL). Whereas, white tea, extracted for 5 min at low temperatures (10–11°C), had negligible caffeine (0.006 mg/mL). The caffeine content was relatively high in the extracts prepared from all types of tea under high temperatures (90–100°C). Whereas, caffeine level was low in tea extracted at low temperatures. The L-theanine-to-caffeine ratio was largest for white tea extracted at 10–11°C for 5 min (L-theanine/caffeine ratio &gt; 200), and this ratio was lowest (0.96) for black tea extracted at 90–100°C for 30 min.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>According to these data, the temperature and time of extraction have significant effects on the amount of L-theanine and caffeine extracted from <i>Camellia sinensis</i> (tea). In addition, white tea drinks prepared for 5 min at 10–11°C, could be recommended to people intolerant of caffeine side effects.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"655-662"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138596709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Lactational changes in Filipino human milk oligosaccharides reveal maternal secretor status","authors":"Anthony Salvador B. Albaladejo,&nbsp;Ruel C. Nacario,&nbsp;Baby Richard R. Navarro,&nbsp;Carlito B. Lebrilla,&nbsp;Gladys C. Completo","doi":"10.1002/jsf2.180","DOIUrl":"10.1002/jsf2.180","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Breast milk contains human milk oligosaccharides (HMOs), which are the third most abundant solid component and are considered indigestible with no nutritional value to infants. However, HMOs provide protection against pathogens, support gut bacteria, and aid in brain development. This study investigated the relationship between HMOs and secretor status and tracked changes in HMO levels throughout lactation. The study employed a rapid-throughput extraction method, nano-HPLC Chip/TOF-MS analysis, and an annotated HMO structure library for oligosaccharide analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Results from the study revealed that 81% of Filipino mothers (<i>N</i> = 155) are secretors, while 19% are non-secretors. The total HMO abundance significantly decreased (<i>p</i> = 0.0001) throughout lactation but was significantly (<i>p</i> = 0.0390) higher in colostrum compared with mature milk. The total fucosylated HMOs had a significantly (<i>p</i> = 0.0460) lower absolute abundance, while the total sialylated HMOs showed a significantly (<i>p</i> = 0.0012) higher abundance in colostrum relative to mature milk. Non-fucosylated neutral HMOs showed no significant (<i>p</i> = 0.1040) difference in abundance between colostrum and mature milk.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>This is the first comprehensive data on the maternal secretor status of Filipino mothers, showing the decrease in total HMO abundance throughout lactation and differences in the abundances of various oligosaccharide types between colostrum and mature milk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"674-687"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.180","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138596780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hazelnut products traceability through combined isotope ratio mass spectrometry and multi-elemental analysis","authors":"Giuseppe Sammarco,&nbsp;Mattia Rossi,&nbsp;Michele Suman,&nbsp;Daniele Cavanna,&nbsp;Laura Viotto,&nbsp;Piero Pettenà,&nbsp;Chiara Dall'Asta,&nbsp;Paola Iacumin","doi":"10.1002/jsf2.171","DOIUrl":"10.1002/jsf2.171","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Raw and processed hazelnut commodities are often the subject of fraudulent geographical declarations. Italian products are the main target of these illegal activities as their quality is high and certified, and the prices are bigger. Isotope ratio mass spectrometry (IRMS) could play a key role in origin discrimination. The present study aims to assess the provenience of Italian hazelnuts, by analysing relative isotopic ratios of carbon and oxygen.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Method development is performed by evaluating samples' repeatability, reproducibility, and robustness. The results are reproducible and robust, having acceptable standard deviations. One-way ANOVA demonstrates the significant statistical difference between Italian and non-Italian samples. Furthermore, a data fusion approach, with inductively coupled plasma–optical emission spectroscopy (ICP-OES) and inductively coupled plasma-mass spectrometry (ICP-MS), permitted to build multivariate statistical models to confirm the differences of geographical provenience. A design of experiment (DoE) is created to sample correctly, considering factors such as variety, processing, and peel percentage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p><i>N</i> = 96 hazelnut lots, from Italy, Turkey, Georgia, and Azerbaijan, are analysed for the geographical assessment: this strategy demonstrates promising potentialities, as food isotopic abundances reflect ground and climate-related features, typical of precise locations.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"3 12","pages":"633-645"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.171","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138594637","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different culture modes on the storage quality of tilapia (Oreochromis mossambicus) fillets at 4°C","authors":"Dongya Zhao,&nbsp;Tao Luo,&nbsp;Yuqiao Liu,&nbsp;Rui Shu,&nbsp;Hui Hong,&nbsp;Yongkang Luo,&nbsp;Yuqing Tan","doi":"10.1002/jsf2.173","DOIUrl":"10.1002/jsf2.173","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>With tilapia's increasing production and aquaculture modes' diversity, container culture's effect on fish storage quality remains unclear. Fish storage quality is related to different attributes such as organoleptic, microbiological, and physiochemical qualities. The alterations of the sensory, microbiological, and physiochemical quality of container and pond-cultured tilapia stored at 4°C were studied to investigate the effect of container culture mode on the quality of tilapia during storage.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>During storage, the TVC of pond-cultured tilapia was higher than container-cultured tilapia at 3–5 days. On 3rd day, the K value was higher in pond-cultured tilapia, while container-cultured tilapia had significantly higher IMP content. By 5th day, pond-cultured tilapia had higher pH, while container-cultured tilapia had a lower redness–greenness value. On 9th day, HxR content was higher in pond-cultured tilapia. <i>Shewanella</i> was the main spoilage microbe in pond-cultured tilapia, while Pseudomonas dominated in container-cultured tilapia. On 11th day, histamine content was significantly higher in pond-cultured tilapia.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusions</h3>\u0000 \u0000 <p>Results indicated that compared with pond-cultured tilapia, container-cultured tilapia performs better due to lower pH. The difference in microbial community composition between the two groups may be related to water quality. Overall, container culture is a potential method which is comparable to pond culture.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"11-18"},"PeriodicalIF":0.0,"publicationDate":"2023-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.173","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138597628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro bioaccessibility of biguanide-related compounds and phenolics from yellow, red, and purple-fleshed potatoes","authors":"Pinky Raigond,&nbsp;Vandana Parmar,&nbsp;Satish Kumar Luthra,&nbsp;Asha Thakur,&nbsp;Vinod Kumar,&nbsp;Som Dutt,&nbsp; Dalamu,&nbsp;Sastry S. Jayanty,&nbsp;Brajesh Singh","doi":"10.1002/jsf2.168","DOIUrl":"10.1002/jsf2.168","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Diabetes type II is growing rapidly as a result of the global shift in dietary and lifestyle habits. Although there are many pharmacological treatments for diabetes, incorporating foods with antidiabetic components into daily diet will be helpful. The present study compared the difference in the bioaccessibility of biguanide-related compounds (BRCs, antidiabetic compounds) and phenolics from yellow, red, and purple potatoes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Color-based averaged results showed that only biofortified red-fleshed advanced potato clones showed higher bioaccessibility (14%) of BRCs compared to light yellow potatoes. Among all the tested compounds, only BRCs were released to maximum extent in the intestinal phase from all varieties and advance clones. This is the first report that revealed potatoes to be a good source of BRCs due to their high bioaccessibility. Bioaccessibility of phenolic compounds from boiled potatoes was 1.1-fold higher in red colored, whereas almost 2-fold higher in purple potatoes. Compared to light yellow potatoes, bioaccesibility of 3-caffeoylquinic acid, 5-<i>O</i>-caffeoylquinic acid and 4-<i>O</i>-caffeoylquinic acid was 5.1, 5.7, 4.6 fold higher in boiled red potatoes, respectively, and 4.6, 3.7, and 6.9 fold higher in boiled purple potatoes, respectively. Total anthocyanins showed color-dependent bioaccessibility and were 3.2 and 16.2 fold more bioaccessible from red and purple boiled potatoes, respectively, compared to light yellow potatoes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Due to high bioaccessibility of phenolics, anthocyanins, and BRCs, purple and red potatoes can play pivotal role in health improvement of consumers worldwide. However, further detailed bioavailability studies are required to confirm these results.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"92-101"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231996","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insularity and its impact on stingless bee honey properties: A case study in the Zanzibar Archipelago (Tanzania)","authors":"Pierre Noiset,&nbsp;Robert M. Ndunda,&nbsp;Hosea O. Mokaya,&nbsp;Mary Chege,&nbsp;Nelly N. Ndungu,&nbsp;Nassor Sharifu,&nbsp;Nicolas J. Vereecken,&nbsp;Kiatoko Nkoba","doi":"10.1002/jsf2.170","DOIUrl":"10.1002/jsf2.170","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Islands are known to host unique flowering plant assemblages visited by insular insects, including by social bees, a phenomenon thought to potentially impact the honey composition and associated medicinal applications. In this study, we characterized several physical–chemical parameters of honey produced by the stingless bee <i>Meliponula (Axestotrigona) ferruginea</i> with samples collected both from continental (Kenya) and insular (Tanzania) ecosystems.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Our results show that stingless bees in islands produce a honey whose composition significantly differs from those produced in the continent, with a significantly higher concentration of bioactive phytochemicals.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Our results illustrate how insularity might drive different and unique compositional profiles in honeys and provide evidence that certain groups of compounds found in stingless bee honey from the Afrotropical region have potential therapeutic benefits with medicinal applications that largely remain to be explored.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"64-71"},"PeriodicalIF":0.0,"publicationDate":"2023-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139231902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sensory acceptability of sweet potatoes: Influence of the cultivar, cooking method and the city","authors":"M. Sosa,&nbsp;L. Garitta,&nbsp;E. Elizagoyen,&nbsp;S. Arce,&nbsp;C. Budde,&nbsp;J. Gabilondo,&nbsp;F. Gugole Ottaviano","doi":"10.1002/jsf2.166","DOIUrl":"10.1002/jsf2.166","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>This study aimed to evaluate the sensory acceptability of four sweet potato cultivars (Beauregard, Morada-INTA, Colorado-INTA, and Arapey), considering two cooking methods: boiled and baked; and two cities, 9 de Julio (9DJ) and San Pedro (SP), of Buenos Aires province. 120 women were recruited in each city. A home use test was carried out. Each consumer received at home each sample in a bag containing three sweet potatoes and the evaluation form. The sensory acceptability of different characteristics of the samples was evaluated, before and after cooking. To inquire the reasons for consumption of each sample, the methodology check all that apply (CATA) was used.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>Of the two factors evaluated (city and cooking method), city had a significant influence when evaluating the samples. Participants of SP gave higher acceptability to Beauregard cultivar than 9DJ in most attributes. Colorado INTA had greater acceptability in some descriptors by the consumers of 9DJ. While Arapey and Morada INTA had the greatest acceptability in 9DJ trial. In CATA results 9DJ consumers associated the Beauregard cultivar with negative phrases: <i>It tastes weird and It has little flavor/tasteless</i> and to a lesser extent to <i>The internal color is artificial</i> and <i>It breaks when cooking</i>. While SP consumers characterized with negative phrases the Arapey and Morada INTA samples as follows: <i>It changes color (brown) quickly</i>, <i>Its shape is not regular</i> and <i>When cooked, it has threads or fibers</i>.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Consumer preferences provide opportunities for the development or improvement of new cultivars. It would be interesting to extend this study to other regions and/or countries.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 1","pages":"39-48"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.166","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of co-fermentation of high-yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine","authors":"Rongrong Cui,&nbsp;Xueli Liu,&nbsp;Qifeng Wang,&nbsp;Shujia Wang,&nbsp;Jing He,&nbsp;Shengli Zhou,&nbsp;Guozhong Zhao,&nbsp;Yunping Yao","doi":"10.1002/jsf2.167","DOIUrl":"10.1002/jsf2.167","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>At present, rice wine has the characteristics of fast fermentation, energy saving, and simple production due to the addition of commercial <i>Saccharomyces cerevisiae</i>. However, this kind of fermented rice wine has the disadvantages of single flavor and weak taste. To address this concern, the combination of <i>Saccharomyces cerevisiae</i> and non-<i>Saccharomyces</i> yeast has been identified as an effective approach to enhance the quality of fermented rice wine. This research aims to further enhance the ethyl ester and higher alcohol components of rice wine by utilizing the co-fermentation method of high-yield ester <i>Zygosaccharomyces rouxii</i> and <i>Saccharomyces cerevisiae</i>, thereby increasing the aroma complexity of rice wine.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>According to the fermentation performance and gas chromatography–mass spectrometry (GC–MS) analysis, it was found that <i>S. cerevisiae</i> GJM and <i>Z. rouxii</i> SC01 have a strong metabolic ability for glucose and sucrose. Furthermore, the crucial alcohols such as isobutanol, isoamyl alcohol, and phenylethyl alcohol increased by 85%, 29%, and 138%, respectively, when compared to single <i>S. cerevisiae</i> GJM. Additionally, the ethyl acetate and phenylethylene acetate were increased by 1.35 and 1.45 times, respectively, when compared to single <i>S. cerevisiae</i> GJM. These findings were comparable with the results of sensory evaluation and electronic nose analysis, where the fruit flavor score and the content of mellow substances were found to be higher.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>These findings suggest that the co-fermentation of <i>S. cerevisiae</i> and high-yield ester <i>Z. rouxii</i> has the potential to enhance the quality and diversity of aroma in liquid rice wine.</p>\u0000 </section>\u0000 </div>","PeriodicalId":93795,"journal":{"name":"JSFA reports","volume":"4 2","pages":"78-91"},"PeriodicalIF":0.0,"publicationDate":"2023-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/jsf2.167","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136351698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}