Article
Food Science & Technology
Yanbin Wang, Dan Wu, Yingqi Wu, Xiaoqing Tong, Yuchuan Qin, Liling Wang
Summary: The effect of greenhouse and forest cultivating environments on the volatile aroma compounds of Stropharia rugosoannulata was studied using SPME-GC-MS. A total of 36 volatile aroma compounds were identified, with six compounds making significant aromatic contributions. The total content of volatile aroma compounds showed an initial increase and then a decrease with growth time, reaching the highest level at 48 hours. PCA, HCA, and OPLS-DA were effective in analyzing the aroma difference in different growth stages and cultivation methods. The aroma of S. rugosoannulata was very similar at the end of growth under both cultivation modes.
Review
Agriculture, Multidisciplinary
Xiaolong Hou, Junmei Jiang, Changqing Luo, Latifur Rehman, Xiangyang Li, Xin Xie
Summary: Detection technology can provide a comprehensive understanding of fruit aroma compounds and the factors influencing their synthesis. Combined methods using multiple instruments are widely used for this purpose. These results can inform the development and utilization of fruit aroma substances.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Samuel Macario Padilla-Jimenez, Maria Valentina Angoa-Perez, Hortencia Gabriela Mena-Violante, Guadalupe Oyoque-Salcedo, Jose Luis Montanez-Soto, Ernesto Oregel-Zamudio
Summary: This study investigated organic volatile markers of three strawberry varieties during different stages of maturation using gas chromatography-mass spectrometry. The dynamic changes in the concentration of certain compounds during maturation were observed, and these compounds were identified as possible volatile markers to measure the ripeness of strawberry fruits. The findings underscore the importance of harvest timing and maturation stage in preserving or enhancing the desirable aromatic characteristics of strawberries.
Article
Food Science & Technology
JianCai Zhu, YunWei Niu, Mingquan Huang, ZuoBing Xiao
Summary: This study is the first to investigate the aroma characteristics of Yingjia Gongjiu (YJGJ), a popular strong-aroma-type baijiu, from the perspective of sulfur-containing compounds. It identified key sulfur-containing compounds and enantiomers that contribute to the aroma of YJGJ. This research provides an important theoretical basis for improving the quality and identifying the quality of YJGJ and other strong-aroma-types of baijiu.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zewei Zhang, Hongwu Ji, Di Zhang, Shucheng Liu, Xiaoshan Zheng
Summary: In this study, the role of amino acids in the formation of volatile substances during the drying process of Penaeus vannamei was investigated. The results showed that the type and content of volatile components significantly increased in samples with moisture contents between 30% and 5%, and basic amino acids (Arg, Lys, and His) had a strong correlation with the formation of pyrazines.
Article
Food Science & Technology
M. A. Ferrer Valverde, E. Sanchez-Palomo, M. Osorio Alises, C. Chaya Romero, M. A. Gonzalez-Vinas
Summary: This study conducted instrumental and sensory analysis to study the volatile compounds of Trujillo melons from La Mancha region. Fifty-five volatile compounds were identified through solid phase extraction and GC/MS analysis. Experienced tasters evaluated the sensory profile and found that these melons have a rich aromatic profile and can serve as a viable alternative in expanding the traditional market.
Article
Agriculture, Multidisciplinary
Michaela Maleckova, Tomas Vrzal, Jana Olsovska, Jana Sobotnikova
Summary: This study focuses on the identification and structural characterization of nitrite reaction products in beer, discovering 19 representatives of nitroso, nitro, oxime, and even cyano compounds. The presence of these compounds in non-treated beers was confirmed through screening in 16 authentic beer samples.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Chemistry, Applied
Chen Chen, Tonghui Tian, Haiyan Yu, Haibin Yuan, Bei Wang, Zhiyuan Xu, Huaixiang Tian
Summary: A systematic flavoromics-based analysis of 12 commercially available Gouda cheeses was conducted to determine their key volatile components, their contribution to cheese aromas, and the preferences of Chinese consumers. The study found that Chinese consumers preferred young and medium cheeses, with attributes such as "milk" and "cream" being the most popular. The analysis identified aroma compounds that correlated with Chinese consumers' preferences and validated the flavor contribution of each aroma compound.
Review
Chemistry, Analytical
Malgorzata Starowicz
Summary: The evaluation of volatiles in food involves the separation and identification of volatile chemical compounds, as well as sensory characterization. Common separation techniques include SPME and SBSE, while GC coupled with mass spectrometry can be used for compound identification. Olfactometry and electronic nose are also promising approaches for studying food aroma.
Article
Food Science & Technology
Shi Nie, Laihao Li, Yueqi Wang, Yanyan Wu, Chunsheng Li, Shengjun Chen, Yongqiang Zhao, Di Wang, Huan Xiang, Ya Wei
Summary: This study identified and quantified volatile organic compounds (VOCs) in fermented sea bass using gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). Aldehydes were found to be the principal contributors to the overall flavor of fermented sea bass, and several characteristic VOCs were identified. GC-IMS was demonstrated to rapidly detect VOCs, providing a theoretical basis for studying flavor formation in fermented sea bass.
Article
Chemistry, Analytical
Tien Le, Ronny Priefer
Summary: Despite new approaches in cancer treatment and diagnosis, overall mortality remains a major concern. New technologies, such as SPME/GC-MS, SIFT-MS, PRT-MS, IMS, and Colorimetric Sensors, have been introduced to analyze breath VOCs for possible cancer diagnoses. This article highlights the importance of these new technologies in detecting and quantifying VOCs.
Article
Food Science & Technology
Charles F. Forney, Songshan Qiu, Michael A. Jordan, Dylan McCarthy, Sherry Fillmore
Summary: This study compares the aroma chemistry of lowbush and highbush blueberries, finding that lowbush blueberries have more consistent and fruity aromas compared to highbush blueberries.
Article
Chemistry, Applied
Anton Korban, Siarhei Charapitsa, Radomir Cabala, Lidia Sobolenko, Vladimir Egorov, Svetlana Sytova
Summary: A recently developed quantitative method utilizing ethanol as an internal standard for GC-MS quantification of volatile compounds in alcoholic products was found to be as effective as the official IS method prescribed by EU and USA legislation. The method eliminates the need for manual IS addition and sample density measurement, making it more economical and productive.
Article
Biochemical Research Methods
Yanchao Xing, Zhenyan Yu, Xiaohan Hu, Jiaxin Yin, Tianci Fan, Zhifei Fu, Guixiang Pan, Erwei Liu, Jianpeng Zhou, Lifeng Han
Summary: This study presents a comprehensive analysis of volatile organic compounds (VOCs) in raw Polygonum multiflorum Thunb. (PM) and its processed products. A simple and effective method based on volatile markers is proposed to determine the extent of PM processing. Analysis techniques including HS-SPME-GC-MS, HS-GC-IMS, PCA, fingerprint analysis, Cluster-KDE, and EFA are utilized to identify raw PM, analyze VOC content and distribution, and distinguish different groups of PM based on processing methods.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Food Science & Technology
Shan Liang, Ying Liu, Shao Yuan, Yixuan Liu, Baoqing Zhu, Min Zhang
Summary: This study investigated the aroma differences of six types of Chinese vinegar using sensory data and instrumental measurements. A total of 52 volatile compounds were detected, and the correlation between consumer liking and volatile profile was analyzed. Three clusters of consumers were identified based on their preference patterns, and the most important volatile compounds driving consumer liking were identified using PLSR.
Review
Biotechnology & Applied Microbiology
Paulo E. S. Munekata, Mirian Pateiro, Igor Tomasevic, Ruben Dominguez, Andrea C. da Silva Barretto, Eva M. Santos, Jose M. Lorenzo
Summary: This review provides an overview of the strengths, weaknesses, opportunities, and threats related to the development of functional fermented meat products with probiotics. It highlights internal and external factors that explain the current scenario and strategies to advance production.
JOURNAL OF APPLIED MICROBIOLOGY
(2023)
Review
Food Science & Technology
Paulo E. S. Munekata, Birsen Yilmaz, Mirian Pateiro, Manoj Kumar, Ruben Dominguez, Mohammad Ali Shariati, Christophe Hano, Jose M. Lorenzo
Summary: This review provides an overview of high added-value compounds found in the residues of Prunus fruits processing and their applications in the food science field. By reutilizing the wasted residues such as pomace, kernels, peels, and leaves, important ingredients with technological relevance, such as active films and encapsulated bioactive compounds, can be produced to enhance the quality of food products.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Wanessa Oliveira Ribeiro, Maristela Midori Ozaki, Mirian dos Santos, Andrea Paola Rodriguez, Ruann Janser Soares de Castro, Helia Harumi Sato, Paulo Cezar Bastianello Campagnol, Marise Aparecida Rodriguez Pollonio
Summary: This study aimed to evaluate the effects of adding dietary fibers (apple, oat, pea, and inulin) and papain enzyme on meat loaves. The addition of dietary fibers decreased cooking loss and improved water retention. The combination of inulin, oat, and pea fibers further improved the texture of the meat loaves treated with papain.
FOOD RESEARCH INTERNATIONAL
(2023)
Review
Engineering, Chemical
Abdo Hassoun, Sandeep Jagtap, Guillermo Garcia-Garcia, Hana Trollman, Mirian Pateiro, Jose M. Lorenzo, Monica Trif, Alexandru Vasile Rusu, Rana Muhammad Aadil, Vida Simat, Janna Cropotova, Jose S. Camara
Summary: Food quality has gained attention recently due to increased demand for healthier and more nutritious food. Traditional approaches to determine food quality are time-consuming and destructive, necessitating the development of novel analytical techniques. Food Quality 4.0, which utilizes Industry 4.0 technologies, aims to achieve rapid and objective assessment of food quality. This article discusses the fundamentals and principles of Food Industry 4.0 technologies, reviews common techniques used for food quality determination, and highlights advancements made in analytical techniques in the era of Industry 4.0.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Pharmacology & Pharmacy
Beyza Saricaoglu, Buesra Gueltekin Subasi, Funda Karbancioglu-Guler, Jose Manuel Lorenzo, Esra Capanoglu
Summary: Despite numerous studies and improvements, eliminating microbial toxins from food remains a significant food safety challenge. Untreated contamination often leads to discarded crops and food items, while difficulty in toxin detection and determination can result in health problems. Phenolic compounds, however, show promise as detoxifying agents, inhibiting toxin synthesis and protecting against toxin-induced damage. This study comprehensively reviews the effects of phenolic compounds on bacterial and mycotoxin synthesis and discusses their potential use as natural preservatives against toxin damage.
Editorial Material
Chemistry, Multidisciplinary
Malgorzata Karwowska, Jose M. Lorenzo, Igor Tomasevic
APPLIED SCIENCES-BASEL
(2023)
Review
Food Science & Technology
Mirian Pateiro, Ruben Dominguez, Paulo E. S. Munekata, Gema Nieto, Sneh Punia Bangar, Kuldeep Dhama, Jose M. Lorenzo
Summary: The increasing focus on a healthier diet has led to a greater demand for clean-label products without chemical additives. In response, food industries are incorporating natural preservatives into their products to meet consumer preferences for healthier options. Leafy vegetables, which are commonly consumed and associated with various health benefits, offer a wide range of bioactive compounds that can potentially act as preservatives. The incorporation of these compounds into food can improve quality, extend shelf life, and inhibit microbial growth without compromising the product's sensory characteristics.
Review
Food Science & Technology
Noemi Echegaray, Gulden Goksen, Manoj Kumar, Rajan Sharma, Abdo Hassoun, Jose M. Lorenzo, B. N. Dar
Summary: The use of protein-based smart packaging, derived from animal and plant protein sources, has the potential to enhance food safety and quality while reducing environmental issues. These innovative packaging systems offer characteristics such as mechanical, barrier, functional, sensory, and sustainability properties. Incorporating polysaccharides, lipids, and other components in protein-based composites further improves their performance. However, optimization is still needed for the industrial application of these responsive films and coatings to be technologically and economically viable.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Abdo Hassoun, Sandeep Jagtap, Hana Trollman, Guillermo Garcia-Garcia, Nour Alhaj Abdullah, Gulden Goksen, Farah Bader, Fatih Ozogul, Francisco J. Barba, Janna Cropotova, Paulo E. S. Munekata, Jose M. Lorenzo
Summary: Food Processing 4.0 is the concept of utilizing Industry 4.0 technologies to improve the quality and safety of processed food products, reduce production costs, save energy and resources, and decrease food loss and waste. Robotics, smart sensors, Artificial Intelligence, the Internet of Things, and Big Data play key roles in achieving these advantages. However, more research is needed to address challenges and further develop each of the Food Processing 4.0 enablers.
Editorial Material
Food Science & Technology
Jose M. Lorenzo, Manuel Viuda-Martos
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemical Research Methods
Melisa Lamri, Antonella della Malva, Djamel Djenane, Maria Lopez-Pedrouso, Daniel Franco, Marzia Albenzio, Jose M. Lorenzo, Mohammed Gagaoua
Summary: This study aimed to identify protein biomarkers of meat quality traits in goats for the first time. The proteome of the Longissimus thoracis muscle was analyzed and differentially abundant proteins were found to be involved in muscle structure, energy metabolism, and heat shock proteins. Other proteins related to regulation, proteolysis, apoptosis, transport, binding, tRNA processing, and calmodulin-binding were also identified. Regression analyses showed the potential of these biomarkers to explain various meat quality traits.
JOURNAL OF PROTEOMICS
(2023)
Article
Biochemistry & Molecular Biology
Ana Cristina De Aguiar Saldanha Pinheiro, Francisco J. Marti-Quijal, Francisco J. Barba, Ana M. Benitez-Gonzalez, Antonio J. Melendez-Martinez, Juan Manuel Castagnini, Silvia Tappi, Pietro Rocculi
Summary: Shrimp side streams are valuable sources of astaxanthin, and optimizing the extraction process is crucial for utilizing crustacean byproducts and developing astaxanthin-related products. The effects of pulsed electric fields (PEFs) and accelerated solvent extraction (ASE) were evaluated for astaxanthin extraction from two shrimp species. Both technologies increased astaxanthin content compared to the control, with the highest recovery achieved using a combination of PEF and ASE. HPLC analysis showed the presence of unesterified and esterified forms of astaxanthin. These technologies are effective for recovering astaxanthin from shrimp side streams.
Review
Food Science & Technology
Elif Ekiz, Emel Oz, A. M. Abd El-Aty, Charalampos Proestos, Charles Brennan, Maomao Zeng, Igor Tomasevic, Tahra Elobeid, Kenan Cadirci, Muharrem Bayrak, Fatih Oz
Summary: Ganoderma lucidum, a medicinal mushroom used in Chinese medicine for centuries, has various medicinal properties such as antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has explored its potential benefits in treating metabolic disorders and infections caused by the coronavirus. However, further clinical trials are needed to confirm its effectiveness in preventing or treating coronavirus infections.
Review
Food Science & Technology
Nill Campos-Gonzalez, Julian Andres Gomez-Salazar, Abel Ceron-Garcia, Jose M. Lorenzo, Eva M. Santos, Paulo C. B. Campagnol, Maria Elena Sosa-Morales
Summary: Adding fruit and vegetable by-products to meat products can improve functionality, reduce pollution, and have beneficial effects on human health.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Acoustics
Murtaza Ali, Jun-Hu Cheng, Diana Tazeddinova, Rana Muhammad Aadil, Xin-An Zeng, Gulden Goksen, Jose Manuel Lorenzo, Okon Johnson Esua, Muhammad Faisal Manzoor
Summary: The purpose of this study was to investigate the effects of plasma-activated buffer solution (PABS) and plasma-activated water (PAW) combined with ultrasonication on the reduction of chlorothalonil fungicide and the quality of tomato fruits during storage. The results showed that the maximum reduction of chlorothalonil was achieved in PAW-U10, followed by PABS. At the end of the storage period, PAW-U10 also had the highest reduction, followed by PABS-U10. Both PAW and PABS, with or without ultrasonication, did not significantly impact the overall quality of tomato fruits.
ULTRASONICS SONOCHEMISTRY
(2023)