Food research international (Ottawa, Ont.)最新文献_第4页

Transfer and risk assessment of perchlorate during green/black tea processing and brewing. 绿茶/红茶加工和冲泡过程中高氯酸盐的转移和风险评估。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI: 10.1016/j.foodres.2024.115579

Hezhi Sun, Yabo Liang, Peipei Qi, Yan Liu, Fengjian Luo, Zongmao Chen, Li Zhou

引用次数: 0

Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps). 芥菜叶快速和低盐发酵方法的筛选及特性评价。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-05 DOI: 10.1016/j.foodres.2024.115557

Zhenheng Liu, Gaofeng Dong, Jing Liu, Lei Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Zhiyong He, Jie Chen, Weiyao Hu, Hongyang Pan

{"title":"Screening of strains from pickles and evaluation of characteristics of different methods of fast and low salt fermented mustard leaves (Brassica juncea var. multiceps).","authors":"Zhenheng Liu, Gaofeng Dong, Jing Liu, Lei Wang, Qiuming Chen, Zhaojun Wang, Maomao Zeng, Zhiyong He, Jie Chen, Weiyao Hu, Hongyang Pan","doi":"10.1016/j.foodres.2024.115557","DOIUrl":"10.1016/j.foodres.2024.115557","url":null,"abstract":"The aim of this study was to isolate strains with excellent fermentation performance from pickles, thus enhancing the quality of rapid, low-salt fermented mustard leaves (Brassica juncea var. multiceps) through process optimization and inoculation fermentation. A high-throughput screening method for acid-producing strains was developed, significantly improving screening efficiency. Lactiplantibacillus plantarum CS8 and Saccharomyces cerevisiae CX1, were selected for their superior fermentation performance and used in subsequent fermentation. Four fermentation methods (spontaneous fermentation, optimized spontaneous fermentation, co-fermentation, and two-phase fermentation) were compared for fermenting fresh mustard leaves at 30 °C for 5 days. Compared to spontaneous fermentation, the other methods resulted in lower pH, higher acid production, and reduced nitrite content, thereby enhancing food safety. Significant variations in metabolites (volatiles, organic acids, and free amino acids) were observed among the groups, with the two-phase fermentation method showing the most favorable changes. Sensory evaluation and microbial community analysis further indicated that the two-phase fermentation achieved higher scores for flavor, taste and overall acceptability, while also shortening the fermentation period and improving both flavor and safety. Therefore, inoculation with these two strains using the two-phase fermentation method can efficiently produce high-quality pickle products in a short time. This research contributes to the industrial production of fermented vegetables, enhancing both pickle quality and economic benefits.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115557"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimized methods for the investigation of changes in levels of pesticide residues and their transformation products in iceberg lettuce. 卷心莴苣中农药残留及其转化产物变化研究的优化方法。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-09 DOI: 10.1016/j.foodres.2024.115625

Dana Schusterova, Jingwen Han, Veronika Gomersall, Miroslav Jursik, Tereza Horska, Vit Kosek, Frantisek Kocourek, Vladimir Kocourek, Jana Hajslova

{"title":"Optimized methods for the investigation of changes in levels of pesticide residues and their transformation products in iceberg lettuce.","authors":"Dana Schusterova, Jingwen Han, Veronika Gomersall, Miroslav Jursik, Tereza Horska, Vit Kosek, Frantisek Kocourek, Vladimir Kocourek, Jana Hajslova","doi":"10.1016/j.foodres.2024.115625","DOIUrl":"10.1016/j.foodres.2024.115625","url":null,"abstract":"Iceberg lettuce is one of the most consumed leafy vegetables, which is often treated by different pesticides against pests and diseases. The aim of this study was to describe the fate of 25 pesticides (16 fungicides, 7 insecticides and 2 herbicides) based on quantitative analysis of the parent compounds and targeted screening of their (bio)transformation products. Mathematical models describing a decrease in pesticide residue levels were proposed for 24 pesticides using a first-order kinetic equation. These models provide the data needed to predict consumer exposure associated with the consumption of conventionally grown iceberg lettuce. At harvest, concentrations of most pesticides were dropped under the established EU maximum residue levels, except for flonicamid, fluazifop and pyriproxyfen. A total of 113 pesticide metabolites and degradation products were detected and tentatively identified in extracts prepared by an optimized extraction procedure, i.e., the acidified QuEChERS method. Several products of reactions such as hydrolysis, dealkylation, dehalogenation and/or oxidation-reduction, originated either from various physicochemical processes, or within Phase I pesticide metabolism were detected. Additionally, numerous conjugates with hexose, malonic acid or acetic acid formed during PhaseII of pesticide metabolism were found. In this way, a deeper understanding of specific pesticide degradation mechanisms is facilitated. In addition, it is easier to track the history of pesticide treatment.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115625"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451122","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis. β-酪蛋白变异对蓝奶酪中β-酪啡肽形成的影响：通过肽组学分析调查关键驱动因素。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-04 DOI: 10.1016/j.foodres.2024.115556

Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo

{"title":"Impact of β-casein variants on the formation of β-casomorphins in blue cheeses: Investigating key drivers through peptidomic analysis.","authors":"Simonetta Caira, Gianluca Picariello, Sabrina De Pascale, Antonio Dario Troise, Alfonso Piscitelli, Gabriella Pinto, Francesca Marino, Andrea Scaloni, Francesco Addeo","doi":"10.1016/j.foodres.2024.115556","DOIUrl":"10.1016/j.foodres.2024.115556","url":null,"abstract":"β-Casomorphins (BCMs), food-associated peptides resulting from the proteolytic cleavage of β-casein (β-CN), have been widely investigated for their opioid-like activity. This research aimed to identify the presence of BCM7, BCM6, and BCM5 in different bovine milk-deriving blue cheese types and to describe the intricate mechanisms behind their formation, focusing on their origin from cheese with β-CN A1 and A2 variants. Using nanoLC-ESI-Q-Orbitrap-MS/MS and advanced computational tools, we explored the peptidomes of Bleu d'Auvergne, Gorgonzola, Stilton, and Bergader blue cheeses from milk containing both β-CN A1 and A2 variants. This integrated approach ascertained the occurrence of BCM7 in all cheese samples, although at different concentrations. Evidence demonstrated that all cheeses containing β-CN A1 and A2 variants exhibited proteolysis, resulting in a pronounced BCM7 release because of the concerted activity of multiple Penicillium roqueforti exopeptidases. This study provides insights into the processes underpinning the formation of BCM7, BCM6 and BCM5 in various blue cheese types, identifying putative molecular determinants that might govern the proteolytic release of BCMs from both β-CN A1 and A2 variants as well as the complex interplay between mold peptidases and cheese polypeptide substrates.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115556"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar 'Ming guan' (MG) during white tea withering process. 综合代谢物分析揭示了白茶品种“明冠”（MG）挥发物和非挥发物在白茶萎凋过程中的动态变化。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-20 DOI: 10.1016/j.foodres.2025.115784

Ting Huang, Yinggen Zhang, Xiuping Wang, Hui Zhang, Changsong Chen, Quanbin Chen, Qiusheng Zhong

{"title":"Comprehensive metabolite profiling reveals the dynamic changes of volatile and non-volatile metabolites in albino tea cultivar 'Ming guan' (MG) during white tea withering process.","authors":"Ting Huang, Yinggen Zhang, Xiuping Wang, Hui Zhang, Changsong Chen, Quanbin Chen, Qiusheng Zhong","doi":"10.1016/j.foodres.2025.115784","DOIUrl":"10.1016/j.foodres.2025.115784","url":null,"abstract":"'Ming guan'(MG), an elite albino cultivar deriving from the progeny of the traditional albino cultivar 'Bai jiguan', is a promising candidate for white tea production due to its favorable amino acid to phenol ratio. In this study, a comprehensive metabolomics analysis using ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) and headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) were conducted to reveal the dynamic changes of non-volatile and volatile organic compounds (VOCs) throughout the withering processing of MG white tea. Meanwhile, multivariate statistical analyses were applied to screen for the characteristic components in the flavor and aroma of MG white tea. A total of 625 non-volatile metabolites and 118 VOCs were determined, of which 90 non-volatile metabolites (VIP ≥ 1, FC ≥ 2 or ≤ 0.5) were identified as key flavor components significantly changed throughout the withering process. The relative odor activity value (ROAV) analysis highlighted 22 VOCs (ROAV ≥ 1) with substantial effect on aroma formation, of which geraniol, (E)-2-hexenal, 4-methoxy-benzaldehyde and guaiacol emerging as the most key aroma constituents of MG white tea, endowing MG white tea with fruity and floral odor notes. This study offered a comprehensive investigation into metabolite changes in MG white tea, contributing valuable insights for the innovation of new white tea products utilizing albino tea plant mutants.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115784"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR. 食品中明胶来源快速鉴定的LC-MS/MS综合定量方法：与PCR的比较。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115611

Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang

{"title":"A comprehensive quantitative LC-MS/MS method for rapid gelatin source identification in food products: Comparison with PCR.","authors":"Jeongeun Kwon, Dasom Shin, Geon Woo Park, Gunyoung Lee, Eunju Lee, Hui-Seung Kang","doi":"10.1016/j.foodres.2024.115611","DOIUrl":"10.1016/j.foodres.2024.115611","url":null,"abstract":"Authentication of gelatin sources are required for cultural beliefs and food integrity. This paper describes a sensitive and rapid detection of gelatin sources using liquid chromatography-tandem mass spectrometry (LC-MS/MS) method. The specific peptide markers were adopted to accurately identify bovine and porcine gelatin in pharmaceutical capsules and jellies. Multiple reaction monitoring (MRM) was employed to identify and quantify over five specific peptide markers, each characterized by its unique precursor and product ion transitions. The developed method was validated at three concentration levels in gelatin-containing products to assess its accuracy and precision. The recovery (accuracy) of the proposed method was between 80 % and 107 %, and relative standard deviation (precision) was in the range of 5.16-9.97 %. Linearity was obtained ≥ 0.99 (R2). To ensure the accuracy of ingredient labeling, the LC-MS/MS results were compared with those obtained from PCR assays. The LC-MS/MS method demonstrated exceptional sensitivity, reliably detecting gelatin adulteration at concentrations as low as 0.01 %. The developed LC-MS/MS method provides a rapid and accurate results for authenticating gelatin sources in various food products within 4 hours.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115611"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030534","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea). 氧化锌纳米颗粒对腐坏希瓦氏菌的抑菌活性及其在大黄鱼保鲜中的应用。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2024-12-30 DOI: 10.1016/j.foodres.2024.115642

Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu

{"title":"Antibacterial activity of zinc oxide nanoparticles against Shewanella putrefaciens and its application in preservation of large yellow croaker (Pseudosciaena crocea).","authors":"Mengqing Liu, Yuhan Mo, Zheyun Dong, Huicheng Yang, Bangchu Lin, Yongyong Li, Yongjiang Lou, Shiqian Fu","doi":"10.1016/j.foodres.2024.115642","DOIUrl":"10.1016/j.foodres.2024.115642","url":null,"abstract":"Specific spoilage organisms (SSOs) are the key factors affecting the deterioration of large yellow croaker. This study investigated the antibacterial activity and mechanism of Zinc oxide nanoparticles (ZnO-NPs) against Shewanella putrefaciens. The effects of different concentrations of ZnO-NPs (0.5, 1, 2 mg/mL) combined with seawater slurry ice preservation on storage quality and microbial community of large yellow croaker were further investigated. The results showed that ZnO-NPs had a strong antibacterial effect on Shewanella putrefaciens, which destroyed the integrity of the cell membrane, resulting in nucleic acid leakage and increased electrical conductivity. In addition, ZnO-NPs could effectively inhibit the proliferation of microorganisms, slow down the rate of lipid oxidation, delay the rise of pH value and total volatile basic nitrogen, and maintain the color of fish. Among them, 2 mg/mL ZnO-NPs treatment showed the best preservation effect on large yellow croaker. High-throughput sequencing results showed that Pseudoalteromonas and Shewanella became the dominant spoilage bacteria with the extension of storage time. ZnO-NPs significantly reduced the relative abundance of dominant spoilage bacteria and changed the microbial composition of fish. Inhibition of the growth of SSOs was important for delaying spoilage and prolonging the shelf-life of large yellow croaker. Therefore, ZnO-NPs combined with seawater slurry ice preservation could be used as a new storage method, which provides a new idea for food quality and safety control.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115642"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication and saltiness enhancement of salt hollow particles by interface migration. 界面迁移法制备盐中空颗粒及其增咸性能。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-02 DOI: 10.1016/j.foodres.2024.115663

Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang

{"title":"Fabrication and saltiness enhancement of salt hollow particles by interface migration.","authors":"Kailin Ye, Jiafeng Chen, Xinyu Zhang, Jiaming Qi, Zihan Qin, Jinmei Wang","doi":"10.1016/j.foodres.2024.115663","DOIUrl":"10.1016/j.foodres.2024.115663","url":null,"abstract":"The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods. The amphiphilic gum arabic (GA), soy hull polysaccharides (SHP) and their emulsions containing ginger essential oil were used to induce the NaCl to migrate to the droplet surface with the technique of spray drying. The formation mechanism, microstructure, size distribution, powder properties and sensory evaluation of the hollowed salt particles were investigated. It was found that both the SHP and its emulsion showed excellent interfacial activity at air/water (A/W) interface, resulting in good interface migration of the solutes to the droplet surface; therefore, salt particles with desired spherical hollow architecture were obtained. Whereas the formations of hollow salt particles in the samples of GA and its emulsion were worse due to their poor interfacial activities. The salt hollow particles prepared with SHP emulsions were monodisperse and had the smallest particle size (9.7 ± 0.3 μm). Their powder properties including flowability, solubility and adhesiveness showed the best among the samples. It was proved by the sensory evaluation that these salt particles received the highest score and exerted effective function in saltiness enhancement and flavor retaining. These findings could provide a new strategy for salt reduction in solid foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115663"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes. 部分糊化处理影响玉米淀粉-膳食纤维复合物的结构、糊化和降解特性。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-20 DOI: 10.1016/j.foodres.2025.115799

Yunmei Luo, Yuhao Zhou, Nan Xiao, Xinan Xie, Lu Li

{"title":"Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes.","authors":"Yunmei Luo, Yuhao Zhou, Nan Xiao, Xinan Xie, Lu Li","doi":"10.1016/j.foodres.2025.115799","DOIUrl":"10.1016/j.foodres.2025.115799","url":null,"abstract":"The effect of partial gelatinization (PG) treatment on the structural, gelatinization, and retrogradation characteristics of maize starch (MS)-dietary fiber (pectin, PE; konjac glucomannan, KG) complex was conducted. The result suggests that PG treatment shows an obvious effect in improving thermal stability, decreasing the viscoelastic, inhibiting starch gelatinization and retrogradation of the MS-PE/KG complex. The decreased breakdown viscosity, storage modulus, apparent viscosity, setback value, and hardness value could confirm these results. Furthermore, PG treatment had a better effect on inhibiting the gelatinization and retrogradation of the MS-0.3 %PE complex than other complexes. This result was proved by reduced setback value (by 78.96 %) and hardness value (by 54.46 % and 44.00 % during cold storage at 1 and 14 days, respectively). 0.3 %PE interacts with starch molecules through hydrogen bonding and electrostatic forces during PG treatment forming a strong starch granule structure to impede starch gelatinization and retrogradation. Moreover, the lighter iodine staining, the obvious coating thin layer, and the thicker fluorescence layer have appeared in the MS-PE/KG complex. The relative crystallinity and the short-range order degree of the MS-PE/KG complex were significantly decreased. The current findings provide the theoretical basis for MS modification to improve the quality and prolong the shelf-life of starch-based foods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"202 ","pages":"115799"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143451203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems. 揭示氨基酸稳定同位素谱的多样性，为水稻品种分类、改良类型和栽培系统提供依据。

Food research international (Ottawa, Ont.) Pub Date : 2025-02-01 Epub Date: 2025-01-03 DOI: 10.1016/j.foodres.2024.115567

Zoe Giannioti, Alberto Roncone, Luana Bontempo

{"title":"Unveiling diversity in amino acid stable isotope profiles for classifying rice varieties, refining types and cultivation systems.","authors":"Zoe Giannioti, Alberto Roncone, Luana Bontempo","doi":"10.1016/j.foodres.2024.115567","DOIUrl":"10.1016/j.foodres.2024.115567","url":null,"abstract":"Isotope Ratio Mass Spectrometry (IRMS) is a promising tool in organic authentication cases. Premium-priced Italian rice varieties (Carnaroli, Arborio, Baldo) are used in cuisines worldwide for their unique qualitative properties. Organic authentication of rice by morphological assessment is unfeasible, while its market availability at different refining stages (brown, white) further increases the data variability. In this study, bulk and compound-specific (CS) - IRMS analysis of nine rice amino acids (AAs), by elemental analyser (EA) - IRMS and gas chromatography (GC) - combustion (C) - IRMS, respectively, were applied in order to explore their organic authentication potential in cases involving different rice varieties and refining types. The individual and interactive effects of the different variables were assessed on the δ13CAAs, δ15NAAs, δ13Cbulk and δ15Nbulk, and the sample classification was attempted by linear discriminant analysis (LDA) and decision tree analysis (DTA). Organic authentication of brown rice was achieved by CS-IRMS. Generic rice was differentiated from all Italian organic and conventional varieties (δ15Nleucine < 2.5 ‰). The δ13C values of glutamic acid, glycine, phenylalanine and proline, significantly contributed to the complete LDA separation of conventional Arborio, conventional Carnaroli and organic Carnaroli samples. This study showcases the interplay between refining type, variety and cultivation, which should be considered in cases of organic authentication by IRMS methods.","PeriodicalId":94010,"journal":{"name":"Food research international (Ottawa, Ont.)","volume":"201 ","pages":"115567"},"PeriodicalIF":0.0,"publicationDate":"2025-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143030557","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0