Article
Food Science & Technology
Ramon da Silva Rocha, Leandro Bertacchini de Oliveira, Sinara Teixeira do Brasil Morais, Maria Eduarda Marques Soutelino, Marcia Cristina Silva, Monica Queiroz de Freitas, Stanislau Bogusz Junior, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz
Summary: High-protein vanilla flavoured milk was processed using ohmic heating (OH) at different voltages. The application of OH resulted in the loss of certain peptides, volatile compounds, and fatty acids, but also released desirable volatile compounds. The use of an intermediate electric field strength maintained the product's nutritional properties. OH, especially at 10.43 V cm-1, shows promise in the development of milk drinks.
INTERNATIONAL DAIRY JOURNAL
(2023)
Article
Food Science & Technology
Nhu Khue Doan, Quoc Dat Lai, Thi Kim Phung Le, Nhat Tam Le
Summary: Ohmic heating can effectively pasteurize pomelo juice in a shorter duration and at a lower temperature compared to conventional heating methods. The frequency and electric field strength during Ohmic heating can influence the chemical parameters and bioactive compound content of the juice, with lower electric field strength leading to decreased levels of ascorbic acid, total polyphenol content, and antioxidant activity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Cassia P. Barros, Lais C. Grom, Jonas T. Guimara, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Caroline N. Almada, Tatiana C. Pimentel, Elisa L. Venancio, Itallo Collopy Junior, Paula M. C. Maciel, Monica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Maria Carmela K. H. Duarte, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: The study evaluated the effect of paraprobiotic whey drink treated by ohmic heating on postprandial glycemia. The results showed that the paraprobiotic whey drink had a similar effect in reducing glycemic response compared to the probiotic whey drink.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Anh Thi Hong Bui, Daniel Cozzolino, Bogdan Zisu, Jayani Chandrapala
Summary: The study found that the fat content had negligible effects on the production of volatile compounds, while fatty acids showed significant changes within systems containing different fat concentrations. Sonication time significantly influenced both the production of volatiles and the changes in fatty acids, regardless of fat concentration, highlighting the influence of chemical and physical effects generated through acoustic cavitation.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia
Summary: This study compared the differences in odor attributes and formation causes of pork belly cooked by different heating modes. The results showed that pork belly cooked by traditional pan-heating had the best aroma quality due to the balanced distribution and rich contents of volatile compounds derived from thermal processing. Pork belly cooked by microwave had higher contents of volatile compounds and free fatty acids, but the high contents of volatile compounds derived from spices led to disharmony of aroma characteristics. However, pork belly cooked by microwave combined with conduction heating not only promoted the production of free fatty acids, but also increased the generation and retention of pork characteristic aroma.
Article
Biotechnology & Applied Microbiology
Roberto P. S. Pires, Jonas T. Guimaraes, Cassia P. Barros, Celso F. Balthazar, Alexandra I. A. Chincha, Monica Q. Freitas, Maria Carmela K. H. Duarte, Paulo H. F. Silva, Tatiana C. Pimentel, Yuri K. D. Abud, Celso Sant'Anna, Anderson S. Sant'Ana, Marcia C. Silva, Janaina S. Nascimento, Adriano G. Cruz
Summary: Ohmic heating showed a more intense inactivation rate of Salmonella spp. in infant formula, with a reduction of about 5 log CFU per mL at 60 degrees C in only 2.91 min. It also resulted in greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters, contributing to retaining the nutritional value and improving food safety in infant formula processing.
Article
Food Science & Technology
Juliana A. S. Leite, Randall C. Robinson, Jaime Salcedo, Juliana N. R. Ract, Virginia S. Quintal, Carmen C. Tadini, Daniela Barile
Summary: This study investigated the impact of microwave-assisted heating on the concentration of key biological compounds in donor human milk. Compared to low-temperature long-time pasteurization, microwave-assisted heating better preserved the concentration of immunoglobulins and lactoferrin, making it a promising alternative method for Human Milk Banks.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Maninder Kaur, Satish Kumar, Mahesh Kumar Samota
Summary: Ohmic heating is a promising food processing technology that generates heat by passing an electric current through the food directly. Its key parameters include electric conductivity, product size, heat capacity, material of electrodes, and current intensities and voltage applied. Ohmic heating has a wide range of applications in microorganism inactivation, blanching, sterilization, and extraction processes.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Marta C. Coelho, Tania B. Ribeiro, Carla Oliveira, Patricia Batista, Pedro Castro, Ana Rita Monforte, Antonio Sebastiao Rodrigues, Jose Teixeira, Manuela Pintado
Summary: This study compared the effects of different extraction methods on tomato byproducts, finding that the ohmic method resulted in higher fiber content but lower phenolic compounds and antioxidant activity compared to the conventional method. Additionally, the ohmic flours showed greater bioaccessibility and antioxidant capacity in a simulated gastrointestinal environment, indicating the potential of ohmic heating to enhance the bioactive properties of tomato byproducts.
Article
Food Science & Technology
Dorota Derewiaka, Maja Rupert, Rafal Wolosiak, Anna Bzducha-Wrobel, Iwona Scibisz, Aleksandra Matuszewska-Janica
Summary: The study characterized six EVOOs available on the Croatian market and twelve home-made Croatian extra virgin olive oils, identifying volatile markers for fatty acids, phenolic acids, and phytosterols. The statistical analysis revealed the unique volatile compounds in each type of olive oil, emphasizing the diverse aroma markers in different varieties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Raffaele Romano, Lucia De Luca, Giulia Basile, Chiara Nitride, Fabiana Pizzolongo, Paolo Masi
Summary: This study utilized green technologies to extract bioactive compounds from spent coffee grounds (SCG) using supercritical and liquid CO2. The extracts obtained showed high yields and antioxidant activity, with high contents of polyphenols and known antioxidant and antimicrobial compounds. These extracts have potential applications in the cosmetic, pharmaceutical, and food sectors.
Article
Chemistry, Applied
Selorm Torgbo, Udomlak Sukatta, Pitiya Kamonpatana, Prakit Sukyai
Summary: This study utilized ohmic heating technique to extract phenolic compounds from rambutan peel, and incorporated the extract into bread, showing improved antioxidant activities and extended shelf life of the bread.
Article
Microbiology
Nagamani Pammi, Kiran Kumar Bhukya, Ravi Kumar Lunavath, Bhima Bhukya
Summary: The study investigated the therapeutic and probiotic attributes of traditional Toddy Palm Nectar (TPN), revealing its nutritional profile and potential probiotic strains of lactic acid bacteria. The findings suggest that LAB isolated from TPN could be utilized for potential therapeutic applications and as probiotic microbiota in food and forage preparations.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Thermodynamics
T. J. Bolen, Mahmudul Hasan, Timothy Conway, Djigui David Stephane Yameogo, Pablo Sanchez, Arifur Rahman, Hossain Azam
Summary: This study investigated the impact of co-digestion of waste activated sludge and primary sludge with various organic wastes on biogas production. The results showed that adding cheese whey and grease interceptor waste increased methane production by 15% and 2% respectively, and improved volatile solids removal. However, co-digestion of cheese whey and primary sludge did not enhance biogas production, whereas mixing grease interceptor waste and pulped food waste with primary sludge showed potential for improved biogas production. Additionally, detailed energy balance analysis of a water resource recovery facility was conducted to understand the influence of co-digestion on energy neutrality.
Article
Chemistry, Multidisciplinary
Malgorzata Karwowska, Anna D. Kononiuk, Paula Borrajo, Jose M. Lorenzo
Summary: The study analyzed the effects of replacing nitrite with freeze-dried acid whey powder on fermented beef and fallow deer sausages, with changes in volatile compounds primarily derived from bacterial metabolism. Understanding the importance of product composition and characteristic changes on product acceptability was emphasized.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Marina Fidelis, Janio Sousa Santos, Graziela Bragueto Escher, Ramon Silva Rocha, Adriano Gomes Cruz, Thiago Mendanha Cruz, Mariza Boscacci Marques, Juliana Barbosa Nunes, Mariana Araujo Vieira do Carmo, Leonardo Augusto de Almeida, Tai Kaneshima, Luciana Azevedo, Daniel Granato
Summary: The study showed that lyophilized jabuticaba seed extract (LJE) has antioxidant and anticancer cell activities, can protect red blood cells from hemolysis, and can be a potential functional ingredient for food companies seeking total phenolic content, antioxidant activity, and prebiotic effects.
Article
Food Science & Technology
Celso F. Balthazar, Jonas T. Guimaraes, Ramon S. Rocha, Roberto P. C. Neto, Erick A. Esmerino, Hugo L. A. Silva, Elenilson G. Alves Filho, Tatiana C. Pimentel, Sueli Rodrigues, Edyr S. Brito, Maria Ines B. Tavares, Marcia Cristina Silva, Renata S. L. Raices, Monica Q. Freitas, Daniel Granato, Adriano G. Cruz
Summary: The metabolic profiling of probiotic low-sodium Prato cheeses with food enhancers was evaluated using NMR spectroscopy and chemometric tools. Aromatic and aliphatic structures, lactic acid, as well as various amino acids and fatty acids were found to be the dominant compounds. Principal components analysis and partial least square discriminant analysis were used to differentiate cheese samples based on their contents and classify cheese types based on composition, highlighting compound variability over ripening time.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Agriculture, Dairy & Animal Science
Cristiane P. Larosa, Celso F. Balthazar, Jonas T. Guimaraes, Ramon S. Rocha, Ramon Silva, Tatiana C. Pimentel, Daniel Granato, Maria Carmela K. H. Duarte, Marcia C. Silva, Monica Q. Freitas, Adriano G. Cruz, Erick A. Esmerino
Summary: Consumers assessed the sensory acceptance and emotional profile of sheep milk kefir sweetened with different sugars. The emotions of satisfaction, activity, comfort, energy, health, and refreshment were found to be important for the characterization and acceptance of the kefir samples. Different sugars had varying effects on acceptance and emotions, with demerara sugar or fructose recommended as substitutes for sucrose.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Cassia P. Barros, Roberto P. S. Pires, Jonas T. Guimaraes, Yuri K. D. Abud, Caroline N. Almada, Tatiana C. Pimentel, Celso Sant'Anna, Luiz Dione B. De-Melo, Maria Carmela K. H. Duarte, Marcia C. Silva, Anderson S. Sant'Ana, Monica Q. Freitas, Adriano G. Cruz
Summary: This study aimed to evaluate the effects of ohmic heating on probiotic inactivation and cell viability, showing that OH treatment is more efficient in maintaining cell membrane integrity compared to conventional heat treatment, making it a suitable technology for the efficient production of paraprobiotics.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Cassia P. Barros, Lais C. Grom, Jonas T. Guimara, Celso F. Balthazar, Ramon S. Rocha, Ramon Silva, Caroline N. Almada, Tatiana C. Pimentel, Elisa L. Venancio, Itallo Collopy Junior, Paula M. C. Maciel, Monica Q. Freitas, Erick A. Esmerino, Marcia C. Silva, Maria Carmela K. H. Duarte, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: The study evaluated the effect of paraprobiotic whey drink treated by ohmic heating on postprandial glycemia. The results showed that the paraprobiotic whey drink had a similar effect in reducing glycemic response compared to the probiotic whey drink.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Mariana F. da Cruz, Ramon S. Rocha, Ramon Silva, Monica Q. Freitas, Tatiana C. Pimentel, Erick A. Esmerino, Adriano G. Cruz, Tatiana K. da S. Fidalgo, Lucianne C. Maia
Summary: This study developed and validated a product-specific emoji list to analyse children's emotional responses towards probiotic fermented milks prepared with different probiotic strains. The results showed that emoji could help differentiate among formulations with similar overall liking, and different probiotic strains had significant impacts on the sensory characteristics of the fermented milks.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Celso F. Balthazar, Jonas T. Guimara, Ramon S. Rocha, Tatiana C. Pimentel, Roberto P. C. Neto, Maria Ines B. Tavares, Juliana S. Grata, Elenilson G. Alves Filho, Monica Q. Freitas, Erick A. Esmerino, Daniel Granato, Sueli Rodrigues, Renata S. L. Raices, Marcia C. Silva, Anderson S. Sant'Ana, Adriano G. Cruz
Summary: NMR technology is an effective tool for ensuring the authenticity and controlling the quality of dairy products. It can measure fat content, evaluate geographic origin, study water mobility, and quantify water molecules in various dairy products. Despite high costs, NMR's nondestructive nature, simplicity, and instrumental stability make it a valuable technique for dairy food characterization when combined with chemometrics.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Roberto P. S. Pires, Jonas T. Guimaraes, Cassia P. Barros, Celso F. Balthazar, Alexandra I. A. Chincha, Monica Q. Freitas, Maria Carmela K. H. Duarte, Paulo H. F. Silva, Tatiana C. Pimentel, Yuri K. D. Abud, Celso Sant'Anna, Anderson S. Sant'Ana, Marcia C. Silva, Janaina S. Nascimento, Adriano G. Cruz
Summary: Ohmic heating showed a more intense inactivation rate of Salmonella spp. in infant formula, with a reduction of about 5 log CFU per mL at 60 degrees C in only 2.91 min. It also resulted in greater cell membrane deformation, higher formation of bioactive compounds, and lower values for the thermal load parameters, contributing to retaining the nutritional value and improving food safety in infant formula processing.
Article
Food Science & Technology
Amanda B. Silva, Hugo Scudini, Gustavo Luis P. A. Ramos, Roberto P. S. Pires, Jonas T. Guimaraes, Celso F. Balthazar, Ramon S. Rocha, Larissa P. Margalho, Tatiana C. Pimentel, Marcia C. Siva, Anderson S. Sant'Ana, Erick A. Esmerino, Monica Q. Freitas, Maria Carmela K. H. Duarte, Adriano G. Cruz
Summary: Ohmic heating treatment can reduce the survival rate of Listeria monocytogenes in probiotic fermented milk, maintain a good count of Lactobacillus acidophilus, and have satisfactory results in gastrointestinal survival. The Weibull model fits well with the data in all conditions.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Energy & Fuels
Evanildo F. Souza Jr, Douglas F. Passos, Felipe Souto, Veronica M. A. Calado, Nei Pereira Jr
Summary: This study focuses on obtaining fungal laccases and modifying the structure of lignin by enzymatic action in the laccase-ABTS system, aiming to reduce its molecular stiffness. The research found that the optimal specific aeration rate in a bubble column reactor is 0.67 vvm, resulting in a laccase activity of 3260 U/L, and the enzymatic activity increased by 60% in a stirred tank reactor. The enzymatic cocktail produced in this study effectively modifies the structure of Kraft lignin, making it suitable for various applications.
BIOMASS CONVERSION AND BIOREFINERY
(2023)
Article
Food Science & Technology
Carolina P. C. Martins, Rodrigo N. Cavalcanti, Ramon S. Rocha, Erick A. Esmerino, Monica Q. Freitas, Tatiana C. Pimentel, Marcia C. Silva, Adriano G. Cruz
Summary: The impact of microwave heating on the physical properties of orange juice-milk beverages was evaluated, with 915 MHz being the ideal operating frequency. The rheological properties of MWH samples were similar to untreated beverages.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Adam Tabacof, Veronica Calado, Nei Pereira
Summary: The evaluation of macroalgae as a new raw material for bioprocesses is of interest due to their fast growth rate and low environmental impact. This study evaluated the anaerobic lactic acid fermentation of Kappaphycus alvarezii hydrolysates using Lactobacillus pentosus. The use of a novel hydrolysate detoxification procedure resulted in successful fermentation and high production rates.
FERMENTATION-BASEL
(2023)
Article
Materials Science, Multidisciplinary
Victor R. L. Oliveira, Victoria V. Coelho, Eliana F. C. Servulo, Veronica M. de A. Caladoa
Summary: The goal of this study was to investigate the sustainable development and characterization of pullulan, including its structure and rheological properties. The cultivation of A. pullulans strain and the utilization of industrial waste and low-cost renewable raw material were evaluated. The results showed that the pullulan obtained under specific fermentation conditions is suitable for the production of biopolymeric films in the future.
MATERIALS RESEARCH-IBERO-AMERICAN JOURNAL OF MATERIALS
(2023)
Article
Biotechnology & Applied Microbiology
Evanildo F. de Souza Jr, Isabella M. T. S. Santos, Felipe Souto, Veronica Calado, Nei Pereira Jr
Summary: The production of ligninolytic enzymes was optimized using response surface methodology, and a fed-batch strategy was implemented using a bubble column reactor. The optimized experimental condition significantly increased the production of Lac and MnP.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Fabio Cascardo Bilouro, Ramon Silva Rocha, Jonas Toledo Guimaraes, Tatiana Colombo Pimentel, Marciane Magnani, Erick Almeida Esmerino, Monica Queiroz de Freitas, Marcia Cristina Silva, Adriano Gomes da Cruz, Antonio Canabarro
Summary: The study evaluated the effect of probiotic milk drinks associated with non-surgical periodontal therapy (NSPT) in treating periodontitis. The results showed that probiotic milk drinks can reduce clinical attachment loss and probing pocket depth, and have an effect on periodontitis by controlling biofilm and inflammation.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
