In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are rou...Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.展开更多
Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect...Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that ...Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant decrease.We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents.To verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er.The survival rates of L.plantarum AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type strains.Moreover,the membrane integrity and fl uidity of knockout strains markedly decreased.This is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane.These fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on L.plantarum during freeze-drying.展开更多
High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched gree...High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.展开更多
Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 ...Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 diabetic mice.The changes of microbiota in faeces of the diabetic mice upon high fat diet were determined and the V3 region of the 16S rRNA was sequenced by Illumina MiSeq high-throughput sequencing platform.Eighty operational taxonomic unit were identified to be shared by all samples,and the quality and richness of sequencing were assessed via rarefaction and rank abundance curves.The diversity of gut flora was slightly improved in diabetic mice after GFP treatment.The composition and relative abundance of gut microbiota at phylum and genus levels were altered by GFP.The abundance of Robinsoniella,Flavonifractor,Anaerotruncus,and Desulfvibrio were found to concentrate on diabetic mice through LEfSe analysis.Furthermore,Alloprevotella and Burkholderia had strong relevancy with other gut flora.Based on the findings,GFP might be a desired candidate on ameliorating the intestinal unbalance in diabetes.展开更多
As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosod...As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.展开更多
The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa ole...The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.展开更多
Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR labor...Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR laboratory apparatus.NMR allows the assessment of intrinsic properties including animal development stages and muscle type,as well as extrinsic factors including processing and storage conditions that affect the technological traits of meat.It can be used to determine the water-holding capacity of meat,water distribution in muscles,meat authentication,fat content,post mortem aging,rigor mortis,and changes in metabolomes,among others.Changes in NMR relaxation times are associated with the changes in muscle components and their distribution as affected by various processing conditions.Since,industrial assessment is now demanding rapidity and real-time assessment,it is therefore essential to evaluate the potential of NMR in contrast to other techniques.Therefore,this review article presents the principle of working of NMR,various methods available,quality traits of meat that can be evaluated using this technique,and a brief history.This review article will help the industry to adopt novel NMR-based meat quality assessment tools for rapid quality determinations.展开更多
An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality a...An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products.Such technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of seafood products.The integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for seafood safety screening.The use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure seafood quality.The aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality control.Considering that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and seafood and optimization of postharvest processing.Deployment of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.展开更多
Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange we...Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.展开更多
Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a p...Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.展开更多
Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natura...Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.展开更多
Bivalve molluscan shellfish such as oysters are important vectors for the transmission of foodborne pathogens including both viruses and bacteria.Photoinactivation provides a cold-sterilization option against the cont...Bivalve molluscan shellfish such as oysters are important vectors for the transmission of foodborne pathogens including both viruses and bacteria.Photoinactivation provides a cold-sterilization option against the contamination as excited photosensitizers could transfer electronic energy to oxygen molecules producing reactive oxygen species such as singlet oxygen,leading to oxidative damage and death of the pathogens.However,the efficacy of photoinactivation is very often compromised by the presence of food matrix due to the nonselective reactions of short-lived singlet oxygen with organic matter other than the target pathogens.In order to address this issue,we encapsulated a food-grade photosensitizer rose bengal(RB)in alginate microbeads.An extra coating of chitosan effectively prevented the release of RB from the microbeads in seawater,and more importantly,enhanced the selectivity of the photoinactivation via the electrostatic interactions between cationic chitosan and anionic charge of the virus particles(bacteriophage MS2 and Tulane virus)and the Gram-negative bacteria Vibrio parahaemolyticus(V parahaemolyticus).The treatment of oysters with microencapsulated RB resulted in significantly higher reductions of MS2 phage,Tulane virus and V parahaemolyticus than free RB and non-RB carrying microbeads(P<0.05)tested with both in vitro and in vivo experimental set-ups.This study demonstrated a new strategy in delivering comprehensively formulated biochemical sanitizers in bivalve shellfish through their natural filter-feeding activity and thereby enhancing the mitigation efficiency of foodborne pathogen contamination.展开更多
Drying behaviour of Jew’s mallow leaves using an oven dryer was studied.The influence of drying temperatures(50,60 and 70C)on moisture content of the leaves at stable air velocity was considered.Five drying models,i...Drying behaviour of Jew’s mallow leaves using an oven dryer was studied.The influence of drying temperatures(50,60 and 70C)on moisture content of the leaves at stable air velocity was considered.Five drying models,including,simple exponential,Page,Two-term exponential,Logarithmic,and Wang and Singh were fitted to drying data.Two-term exponential model adequately express the drying behaviour of Jew’s mallow leaves.Effective moisture diffusivity of Jew’s mallow leaves ranged from 8.18×10^-8 to 1.13×10^-7m^2/s.Dependence of the computed effective diffusivity on oven temperature was obvious.The energy required for oven drying of Jew’s mallow leaves was found to be 14.84 kJ/mol.The L^*,a^*,b^*,DE,a^*/b^*colour characteristics of the dried leaves range from 31.8 to 32.87,-3.73 to-4.37,13.6 to 16.47,69.00 to 69.73,and-0.26 to-0.34 respectively.Oven drying conditions of 50℃150 min and 70℃90min resulted to dried leaves with desirable colour characteristics.展开更多
The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study.Whole flour(WF)of matured okra seed ...The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study.Whole flour(WF)of matured okra seed was processed to obtain defatted flour(DF),protein concentrate(PC)and protein isolate(PI),followed by hydrolysis of the protein isolate by three different proteases;pepsin(PHp),pancreatin(PHc)and trypsin(PHT)to produce hydrolysates.The okra seed flours,proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier,Transform Infrared(FTIR),amino acid composition,solubility profile and some functional properties.The FTIR results showed the presence of N-H stretching,C=O stretching,C=N stretching N-H bending and C-N stretching in the samples.Protein hydrolysate had higher essential amino acids(51.32–53.01%)than unhydrolysed samples(36.31–37.99%).PI and WF had the highest water absorption and swelling capacities respectively.The solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric point.The PC was more soluble than PI between pH 2–8.The foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium chloride.The emulsion capacity of the samples was least in the presence of 1.0 M NaCl.The in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible(83.26–86.08%)than unhydrolyzed proteins(36.48–80.90%).The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other samples.The study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.展开更多
Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae.Banana is also eaten as cooked vegetable(and is then called plantains).All the edible banana fruits are s...Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae.Banana is also eaten as cooked vegetable(and is then called plantains).All the edible banana fruits are seedless(parthenocarpic)and belong to two main species,Musa acuminata Colla and Musa balbisiana Colla.The hybrid from these two species Musa x paradisiaca L.is also available nowadays.Although banana is native to Indomalaya and Australia,Papua New Guinea was the first to domesticate this fruit.Banana has now spread to almost 135 countries around the world.As per 2016 data,nearly 28 per cent of the total world’s banana production comes from India and China.Cavendish group banana,being the main export item from the banana-exporting countries,usually refers to soft,sweet,and dessert banana in the Western countries,but the plantain bananas have firm,starchy fruit which is suitable for cooking as a vegetable.Banana is known to be rich not only in carbohydrates,dietary fibres,certain vitamins and minerals,but is also rich in many health-promoting bioactive phytochemicals.General composition including various bioactives and their health contributions has been reviewed in this paper.展开更多
Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of ...Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time.But it represents significant risk especially when the lowaw foods are added to high-aw foods,because the inhibited microorganisms in low-aw foods will grow in high-aw environment.In this study,broccoli powder(aw=0.586)was pasteurized by radio frequency(RF)treatment using a 6 kW,27.12 MHz pilot-scale RF system.Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch(17×12×5 cm)during RF heating were studied.The non-uniform heating pattern was validated,characterized by much higher temperatures(about 17–32°C)in the interior and centre of the food powder package than that in the exterior surface.Rolling over and rotation during RF treatment were proven effective to improve the heating uniformity.Microbial reduction and change of colour of broccoli powder after RF heating for different time periods were studied,and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units(CFU)/g with insignificant colour degradation after RF heating for 5 min.The study also indicated that cold-shock treatment[kept the treated sample at freezing temperature(−18°C)for 48 h]following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g,which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.展开更多
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金funded by National Natural Science Foundation of China (Grant No. 32001824, 31972198, 31901816, 31901813, 32001827)
文摘Sanhuang chicken is a popular native breed in China and well-known for delicious flavour.Spices could enhance the chicken meat flavour and work well in preservation.Chinese 5-spice blend(CS)and garam masala(GM)are routinely using spices in China and Pakistan,respectively.The flavour profiles of Sanhuang chicken breast(CB)and its blends with CS and GM were obtained by electronic nose(E-nose),solid-phase microextraction gas chromatography-mass spectrometry(SPME GC-MS)and GC-ion mobility spectrometry(GC-IMS).Principal component analysis(PCA)efficiently discriminated the aroma profiles of three chicken formulations.The GC-chromatographs revealed the significant aroma alterations of chicken breast meat after marination with spices.Aldehydes were the major contributors of chicken aroma,while most of the aromatic hydrocarbons were generated by spices.Almost all chicken key-compounds produced by oxidation reaction were either reduced or eliminated by marination,showing the antioxidation capacity of spices leading to meat preservation.GC-IMS is not only a rapid and comprehensive detection method,but also proved to be more sensitive than GC-MS.The substantial role of both traditional spices in enhancing flavour quality of chicken meat,and their exposure as functional ingredients in Chinese and Pakistan cuisines could lead to the cross-cultural meat trade opportunities.
基金supported by The National Natural Science Foundation of China (32001824, 31972198, 31901813, 31901816, 32001827)Startup Fund for Youngman Research at SJTU (SFYR at SJTU)
文摘Pufferfish is prone to deterioration due to abundant nutrients and high moisture content.Drying technology can extend the shelf life and enhance the flavor quality of aquatic products.The study investigated the effect of hot air drying(HAD),microwave vacuum drying(MVD)and hot air assisted radio frequency drying(HARFD)on the taste and volatile profiles of Takifugu obscurus.Different drying methods had significant influence on the color,rehydration,5’-nucleotides,free amino acids and volatile components(P<0.05).The results showed that HAD and HARFD could promote the flavor of T.obscurus by producing higher equivalent umami concentration(EUC)values,which were about two times of MVD group,and more pronounced pleasant odor according to sensory analysis.HAD is more appropriate for industrial application than HARFD and MVD considering the economic benefits.This study could provide a reference for the industrial application of drying T.obscurus.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金funded by National Natural Science Foundation of China(32172186)National Science Foundation for Distinguished Young Scholars of China(32025029)+1 种基金Shanghai Education committee scientific research innovation projects,China(2101070007800120)Shanghai Engineering Research Center of Food Microbiology(19DZ2281100).
文摘Membrane characteristics are determined by the fatty acids composition,which affects survival rates after freeze-drying.However,it is unknown which composition provides the greatest effect.In this study,we found that the addition of Tween 80 and Tween 20 significantly increased survival rates of Lactiplantibacillus plantarum,which reached a maximum of 93.1%.Conversely,Tween 60 caused a significant decrease.We further found that the difference between the effects of adding Tween 80 and Tween 60 was the change in oleic acid contents.To verify the role of oleic acid,we used CRISPR-Cas9 to knock-out the key synthesis gene cla-er.The survival rates of L.plantarum AR113Δcla-er declined to 5.48%.The addition of oleic acid restored the rates to those of wild type strains.Moreover,the membrane integrity and fl uidity of knockout strains markedly decreased.This is the fi rst confi rmation that Tween 80 or Tween 20 increases the survival rate by increasing the content of oleic acid in the cell membrane.These fi ndings also indicated that oleic acid in cell membranes has a substantial protective effect on L.plantarum during freeze-drying.
基金financial sponsored by the National Key R&D Program of China(No.2018YFC1604405)Fund of Shanghai Engineering Research Center of Plant Germplasm Resources(No.17DZ2252700)Research on the health function of tea and deep-processed products in preventing metabolic diseases(No.C-6105-20-074)。
文摘High-salt diet is well recognized as a risk factor for hypertension,and dietary intervention plays a critical role in the prevention of hypertension.The current study investigated the effects of selenium-enriched green tea(Se-GT)and ordinary green tea(GT)on prevention of hypertension of rats induced by high-salt diet,as well as their potential regulatory and mechanism.Our results showed that GT and Se-GT supplementations significantly prevented the increase of blood pressure(BP),activated the phosphoinosmde-3-kinase/protein kinase B(PI3K/Akt)signaling pathway,and regulated the gene expression related to BP,as well as improved the tissue damage like heart,liver,and kidneys.Besides,the key parameters associated with oxidative stress,inflammation and endothelial dysfunction were also altered by GT and Se-GT treatments.Importantly,GT or Se-GT administration adjusted the diversity and composition of the intestinal flora.Moreover,GT and Se-GT supplementations increased the abundance of beneficial bacteria and reduced the abundance of harmful or conditional pathogenic bacteria.More specifically,GT intake specifically and significantly enriched the relative abundance of Paraprevotella and Bacteroides,whereas Se-GT was characterized by specific and significant enrichment for Allobaculum and Bifidobacterium.Our results proved that dietary supplement of GT and Se-GT remarkably improved the vascular functions and effectively prevented tissue damage by regulation of intestinal flora,and thus preventing hypertension induced by high-salt diet.
基金financially supported by Double First-Class Construction Plan(KSYLX013)Science and Technology Innovation Project(CXZX2017524)of Fujian Agriculture and Forestry University.
文摘Grifola frondosa polysaccharide(GFP)as the natural compounds have been reported to exert diverse bioactivities.The aim of this study was to investigate the regulatory effects of GFP on intestinal microbiota in type 2 diabetic mice.The changes of microbiota in faeces of the diabetic mice upon high fat diet were determined and the V3 region of the 16S rRNA was sequenced by Illumina MiSeq high-throughput sequencing platform.Eighty operational taxonomic unit were identified to be shared by all samples,and the quality and richness of sequencing were assessed via rarefaction and rank abundance curves.The diversity of gut flora was slightly improved in diabetic mice after GFP treatment.The composition and relative abundance of gut microbiota at phylum and genus levels were altered by GFP.The abundance of Robinsoniella,Flavonifractor,Anaerotruncus,and Desulfvibrio were found to concentrate on diabetic mice through LEfSe analysis.Furthermore,Alloprevotella and Burkholderia had strong relevancy with other gut flora.Based on the findings,GFP might be a desired candidate on ameliorating the intestinal unbalance in diabetes.
基金supported by the National Natural Science Foundation of China(31972198,31622042)the National Key R&D Program of China(2016YFD0400803,2016YFD0401501)。
文摘As the relevance between left and right brain neurons when transmitting electrical signals of umami taste is unknown,the aim of this work was to investigate responsive regions of the brain to the umami tastant monosodium glutamate(MSG)by using scalp-electroencephalogram(EEG)to identify the most responsive brain regions to MSG.Three concentrations of MSG(0.05,0.12,0.26 g/100 mL)were provided to participants for tasting while recoding their responsive reaction times and brain activities.The results indicated that the most responsive frequency to MSG was at 2 Hz,while the most responsive brain regions were T4 CzA2,F8 CzA2,and Fp2 CzA2.Moreover,the sensitivity of the brain to MSG was significantly higher in the right brain region.This study shows the potential of using EEG to investigate the relevance between different brains response to umami taste,which contributes to better understanding the mechanism of umami perception.
文摘The objective of this study was to determine the proximate,mineral and sensory properties of noodles prepared from blends of Triticum durum(wheat),Digitaria exilis(acha),Vigna unguiculata(cowpea)flours and Moringa oleifera leaf powder(MLP).The flour samples were mixed in a four by four factorial,in complete randomized design(CRD)to formulate the composite blends at four different levels(25,50,75 and 100)which gave 16 samples.The flour samples were used to produce noodles and subjected to proximate,mineral and sensory analysis.Results of the proximate composition revealed that moisture content of the noodles ranged from 8.04-13.81%,ash 1.84-3.67%,fat 1.95-3.61%,crude protein 10.07-14.44%,carbohydrate 33.15-61.45%,dietary fibre 16.65-36.22%and caloric value 214.53-288.28 kJ/100 g.There was a significant increase(p<0.05)in the moisture,ash,fat,crude protein and dietary fibre of the noodles on the substitution with cowpea flour,acha flour and MLP.Results of mineral composition also showed that sodium content ranged from 1.58-11.76 mg/100 g,potassium 26.70-40.40 mg/100 g,calcium 18.03-59.02 mg/100 g,iron 6.18-21.53 mg/100 g and phosphorus 0.51-1.54 mg/100 g.Noodle sample produced from 75%wheat and 25%cowpea flours were significantly higher(p<0.05)in mineral content(except for potassium).Sensory evaluation results showed that cowpea and acha flours can be substituted at 25%levels with 75%,wheat flour and acha flour can as well be substituted at 50%with 50%cowpea flour while MLP at 2%with 50%wheat flour,23%acha flour and 25%cowpea flour without significantly(p<0.05)affected the sensory attributes of the noodles.This result therefore indicates that the use of these locally grown crops has the potential to increase the nutritional intake of consumers of this product.
基金Pakistan Science Foundation for granting the project PSF/NSLP/P-IU (837)for promoting scientific effort in the department of Food Science&Technology,Faculty of Agriculture&Environment,The Islamia University of Bahawalpur,Pakistan.
文摘Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR laboratory apparatus.NMR allows the assessment of intrinsic properties including animal development stages and muscle type,as well as extrinsic factors including processing and storage conditions that affect the technological traits of meat.It can be used to determine the water-holding capacity of meat,water distribution in muscles,meat authentication,fat content,post mortem aging,rigor mortis,and changes in metabolomes,among others.Changes in NMR relaxation times are associated with the changes in muscle components and their distribution as affected by various processing conditions.Since,industrial assessment is now demanding rapidity and real-time assessment,it is therefore essential to evaluate the potential of NMR in contrast to other techniques.Therefore,this review article presents the principle of working of NMR,various methods available,quality traits of meat that can be evaluated using this technique,and a brief history.This review article will help the industry to adopt novel NMR-based meat quality assessment tools for rapid quality determinations.
基金the European Union’s Horizon 2020 research and innovation programme under the Marie Sklodowska-Curie Grant agreement 872217(Project acronym:ICHTHYS)under the Section 2 PRIMA call 2019 project(Project acronym:FRUALGAE).
文摘An essential aspect of product quality of aquatic foods is the rapid and accurate identification of bacterial species.From this perspective omics technologies prove to be very useful in the assessment of the quality and safety of seafood products.Such technologies can identify and detect low levels of contamination by pathogenic and spoilage bacteria and can be used to study the effects caused by processing and storage of seafood products.The integration of food processing with the monitoring of the microbial characteristics using conventional microbiological assays,coupled to molecular techniques may establish the baseline for the development of quicker and more sensitive and reliable methods for seafood safety screening.The use of combined omics technologies,including metagenomics,proteomics and metabolomics,coupled to conventional quality indices such as colour,texture and flavour offer a new tool for novel processing optimization to ensure seafood quality.The aim of this brief review is to outline how omics technologies can generate novel tools for integration into seafood processing and quality control.Considering that the main aspect of the review is the improvement of safety and quality of the final product,from production to consumption,emphasis is given to microbial identification and metabolite detection,the evaluation of the allergenic capacity of fish and seafood and optimization of postharvest processing.Deployment of omics for identification of potential microalgal products of relevance to seafood quality and safety is also considered.
基金funded by the California State University's(CSU)Agriculture Research Institute(ARI)(No.19-04-101),USA。
文摘Citrus is the largest fruit crop worldwide.Meanwhile,oranges account for 60 per cent of the total,with their main application in juice production.During orange juice production,about 50 per cent of the fresh orange weight is transformed into juice,with the remaining 50 per cent comprised of residue(peel,pulp,seeds,orange leaves and whole orange fruits that do not reach the quality requirements).With the resulting tons of orange by-products,there has been an initiative to research possible ways to reutilize and revalorize citrus waste.Orange pomace,the by-product from juicing process,is currently used to extract the essential oils for fragrance and flavor,and a majority of the waste is used as cattle feed;however,these applications do not account for all of the waste or capture all of its potential value.Meanwhile,these by-products are put into landfills at the owner's expense,and contribute to global warming through carbon emissions.On the other hand,orange by-products still contain many useful nutraceutical components,such as dietary fiber and phytochemicals,which could be utilized for value-added ingredients and new product development.Some research approaches in this area include the production of organic fertilizers and biofuels,or the extraction of essential oils,pectins,and antioxidant compounds.There is little information in the literature and in the food industry in terms of utilizing the orange pomace directly or with some simple treatments.Orange pomace may be used for food product development as a'clean-laber,non-synthetic preservative,which rationalizes this review.
基金supported by the National Natural Science Foundation of China(31972198,31622042,31901813,31671857,31901782).
文摘Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.
文摘Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.
基金supported by the Ministry of Education (MOE)academic research fund (AcRF)TIER 1 Project and the‘Study of important foodborne viruses from relevant foods in Singapore' (R-160-000-A79-114),Singapore。
文摘Bivalve molluscan shellfish such as oysters are important vectors for the transmission of foodborne pathogens including both viruses and bacteria.Photoinactivation provides a cold-sterilization option against the contamination as excited photosensitizers could transfer electronic energy to oxygen molecules producing reactive oxygen species such as singlet oxygen,leading to oxidative damage and death of the pathogens.However,the efficacy of photoinactivation is very often compromised by the presence of food matrix due to the nonselective reactions of short-lived singlet oxygen with organic matter other than the target pathogens.In order to address this issue,we encapsulated a food-grade photosensitizer rose bengal(RB)in alginate microbeads.An extra coating of chitosan effectively prevented the release of RB from the microbeads in seawater,and more importantly,enhanced the selectivity of the photoinactivation via the electrostatic interactions between cationic chitosan and anionic charge of the virus particles(bacteriophage MS2 and Tulane virus)and the Gram-negative bacteria Vibrio parahaemolyticus(V parahaemolyticus).The treatment of oysters with microencapsulated RB resulted in significantly higher reductions of MS2 phage,Tulane virus and V parahaemolyticus than free RB and non-RB carrying microbeads(P<0.05)tested with both in vitro and in vivo experimental set-ups.This study demonstrated a new strategy in delivering comprehensively formulated biochemical sanitizers in bivalve shellfish through their natural filter-feeding activity and thereby enhancing the mitigation efficiency of foodborne pathogen contamination.
文摘Drying behaviour of Jew’s mallow leaves using an oven dryer was studied.The influence of drying temperatures(50,60 and 70C)on moisture content of the leaves at stable air velocity was considered.Five drying models,including,simple exponential,Page,Two-term exponential,Logarithmic,and Wang and Singh were fitted to drying data.Two-term exponential model adequately express the drying behaviour of Jew’s mallow leaves.Effective moisture diffusivity of Jew’s mallow leaves ranged from 8.18×10^-8 to 1.13×10^-7m^2/s.Dependence of the computed effective diffusivity on oven temperature was obvious.The energy required for oven drying of Jew’s mallow leaves was found to be 14.84 kJ/mol.The L^*,a^*,b^*,DE,a^*/b^*colour characteristics of the dried leaves range from 31.8 to 32.87,-3.73 to-4.37,13.6 to 16.47,69.00 to 69.73,and-0.26 to-0.34 respectively.Oven drying conditions of 50℃150 min and 70℃90min resulted to dried leaves with desirable colour characteristics.
文摘The need to feed the increasing world population with high quality protein and the enormous post-harvest losses of okra fruits necessitated the research on okra seeds in this study.Whole flour(WF)of matured okra seed was processed to obtain defatted flour(DF),protein concentrate(PC)and protein isolate(PI),followed by hydrolysis of the protein isolate by three different proteases;pepsin(PHp),pancreatin(PHc)and trypsin(PHT)to produce hydrolysates.The okra seed flours,proteins and the hydrolysates were analyzed for changes in the functional groups using Fourier,Transform Infrared(FTIR),amino acid composition,solubility profile and some functional properties.The FTIR results showed the presence of N-H stretching,C=O stretching,C=N stretching N-H bending and C-N stretching in the samples.Protein hydrolysate had higher essential amino acids(51.32–53.01%)than unhydrolysed samples(36.31–37.99%).PI and WF had the highest water absorption and swelling capacities respectively.The solubility profiles of the samples were minimal at pH 2–4 and then increased after the isoelectric point.The PC was more soluble than PI between pH 2–8.The foaming properties of the samples was least in the absence of salt but high in the presence of 0.5 M sodium chloride.The emulsion capacity of the samples was least in the presence of 1.0 M NaCl.The in-vitro protein digestibility results showed that okra seed protein hydrolysates were more digestible(83.26–86.08%)than unhydrolyzed proteins(36.48–80.90%).The results of the antioxidant properties showed that PHp and PHT exhibited better radical scavenging and metal chelating activities respectively than the other samples.The study concluded that okra seed proteins and hydrolysates demonstrated potentials as ingredients in functional food preparation and this may be considered as a strategy to reducing the post-harvest losses of okra fruit and subsequently feeding the world with quality proteins.
文摘Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae.Banana is also eaten as cooked vegetable(and is then called plantains).All the edible banana fruits are seedless(parthenocarpic)and belong to two main species,Musa acuminata Colla and Musa balbisiana Colla.The hybrid from these two species Musa x paradisiaca L.is also available nowadays.Although banana is native to Indomalaya and Australia,Papua New Guinea was the first to domesticate this fruit.Banana has now spread to almost 135 countries around the world.As per 2016 data,nearly 28 per cent of the total world’s banana production comes from India and China.Cavendish group banana,being the main export item from the banana-exporting countries,usually refers to soft,sweet,and dessert banana in the Western countries,but the plantain bananas have firm,starchy fruit which is suitable for cooking as a vegetable.Banana is known to be rich not only in carbohydrates,dietary fibres,certain vitamins and minerals,but is also rich in many health-promoting bioactive phytochemicals.General composition including various bioactives and their health contributions has been reviewed in this paper.
基金The authors thank National Science Council of China for supporting the research by National Natural Science Fund(31271947)This study was also supported by the Fundamental Research Funds for the Central Universities(JUSRP51406A).
文摘Recently,the safety of low-water-activity(aw)foods,including dried vegetables,has become a major concern.It has been realized that microorganisms may not grow in low-aw foods but can survive for rather long period of time.But it represents significant risk especially when the lowaw foods are added to high-aw foods,because the inhibited microorganisms in low-aw foods will grow in high-aw environment.In this study,broccoli powder(aw=0.586)was pasteurized by radio frequency(RF)treatment using a 6 kW,27.12 MHz pilot-scale RF system.Heating patterns and temperature profiles in broccoli powder package in a polypropylene plastic pouch(17×12×5 cm)during RF heating were studied.The non-uniform heating pattern was validated,characterized by much higher temperatures(about 17–32°C)in the interior and centre of the food powder package than that in the exterior surface.Rolling over and rotation during RF treatment were proven effective to improve the heating uniformity.Microbial reduction and change of colour of broccoli powder after RF heating for different time periods were studied,and the results showed that the level of microbial inactivation was greatly reduced by 4.2 log colony-forming units(CFU)/g with insignificant colour degradation after RF heating for 5 min.The study also indicated that cold-shock treatment[kept the treated sample at freezing temperature(−18°C)for 48 h]following RF treatment further effectively reduced the microorganisms in broccoli powder from 3.0 log CFU/g immediately after RF treatment to less than 30 CFU/g,which indicated that cold shock in conjunction with RF heating is a promising technology with a potential to reduce the strength of applied RF and thus contributing to better retention of quality of low-moisture foods.
