Article
Food Science & Technology
Yalin Zhang, Youyou Lu, Fusheng Chen
Summary: This study analyzed the relationship between chemical composition change, volatile flavor compounds (VFCs), and microbial structural distribution in Chinese-style (CFS) and Salami fermented sausages (WFS) during their fermentation processes. The results showed that CFS had higher pH, acid, and peroxide values compared to WFS throughout the fermentation process. Moisture contents of CFS were higher than WFS in the initial stage, but lower in the later stage. Nitrite contents were higher in WFS, while total free-amino acid contents were lower in CFS. The main VFCs in both sausages were aldehydes, acids, alcohols, esters, ketones, and hydrocarbons, with higher ketone content in CFS. The bacterial abundance increased gradually in CFS, but initially increased and then decreased in WFS. Fungal abundances and diversities were higher in WFS. In conclusion, microbial structural distribution significantly influenced the chemical composition quality of fermented sausages, providing data support for the production improvement of CFS and WFS.
Article
Chemistry, Applied
Dan-Yu Ma, Zhao-Jie Wang, Yi-Chi Chen, Zi-Heng Qi, Huan Wang, Yan-Yan Zhu, Xiao-Dong Luo
Summary: Three compounds isolated from Chinese prickly ash leaf showed antifungal activity by damaging fungal biofilm, potentially restoring sensitivity of drug-resistant Candida albicans to Fluconazole.
Article
Food Science & Technology
Tao Zheng, Ding-Ling Zhang, Bing-Yin Sun, Shu-Ming Liu
Summary: In this study, the effects of climate factors and flavonoids on the peel color of Chinese prickly ash were evaluated using HPLC-MS technology and a structural equation model. The results showed that wind speed, temperature, and annual sunshine duration were the key environmental factors affecting flavonoid content and peel color. This research provides experimental evidence that climate factors influence peel color through flavonoid biosynthesis and accumulation, and expands our understanding of the geographical variation of peel color and flavonoid component contents. The findings also establish a quantization color method for rapid evaluation of peel quality, and contribute to agricultural practice in areas with similar climatic conditions.
Article
Environmental Sciences
Jie Zhou, Chao Dong, Wenjing An, Qiyang Zhao, Yaohai Zhang, Zhixia Li, Bining Jiao
Summary: The dissipation of imidacloprid and its metabolites in Chinese prickly ash was studied using QuEChERS combined with UPLC-MS/MS, showing that imidacloprid follows first-order kinetics in CPA with residues within acceptable limits. Risk assessment indicated that the dietary risk of imidacloprid in CPA is acceptable for most consumers, except for children aged 2-7.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Article
Food Science & Technology
Meng Zhang, Qing Xiong, Chenghui Li, Jing Hu, Xiandeng Hou
Summary: This study investigated the elemental composition of Chinese prickly ash (CPA) using X-ray fluorescence spectrometry. Chemometric methods such as principal component analysis, linear discriminant analysis, k-nearest neighbor, partial least squares discriminant analysis, support vector machine, and random forest were used to classify and discriminate CPAs from different cultivation regions accurately. By utilizing XRF for direct non-destructive analysis, the cumbersome sample digestion step required in common analytical atomic spectrometry was eliminated, simplifying the sample pretreatment process and retaining matrix components indicative of the geographic origins. The top ten important elements for discrimination were identified as K, Sr, C, Ca, P, S, Fe, O, Mg, and Si based on random forest importance score. This proposed strategy proved to be a simple, rapid, and efficient method for CPA classification and can be applied to other food and medicinal samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Dingyuan Wang, Mengyu Hu, Xin Tang, Qiuxiang Zhang, Jianxin Zhao, Bingyong Mao, Hao Zhang, Shumao Cui
Summary: This study explored the similarities and differences in the flavors and textures of 16 commercially available suansun from Liuzhou and Guilin. The suansun from the two regions showed many similarities, but also had some differences. Comparative analysis of suansun properties helps to improve understanding of their flavor spectrum.
Article
Multidisciplinary Sciences
Alan Gasinski, Elzbieta Pytlarz, Oliwia Hamkalo, Joanna Kawa-Rygielska
Summary: This study confirmed that cultivating wheat with the addition of seed meals can improve the quality of wheat malt, as evidenced by improved technological properties and the presence of various volatile compounds in the produced malts.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Kaihua Zhang, Dan Li, Mingwu Zang, Zheqi Zhang, Xiaoman Li, Shouwei Wang, Shunliang Zhang, Bing Zhao
Summary: This study investigated the fatty acid contents and reheating volatile compounds of different Chinese indigenous and hybrid pig breeds, finding distinct differences among the breeds. The Guangdong small-ear spotted pig showed the lowest WOF contents and odor activity values. Furthermore, correlation analysis suggested that C16:1, C18:1, and C18:2 may be key fatty acids in the formation of WOF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Haifeng Tian, Jiapeng Jiao, Xia Yu, Fei Zha, Xiaohua Tang, Xiaojun Guo, Yue Chang
Summary: The waste residue of Chinese prickly ash seeds was used to prepare high-performed activated carbon, and its synergistic adsorption performance for Pb2+, Ni2+ and Acid Orange II (AO) was studied. The adsorption capacity was affected by the temperature and pH values.
ENVIRONMENTAL TECHNOLOGY
(2022)
Article
Food Science & Technology
Shunchang Pu, Shoubao Yan
Summary: This study characterized the spatial profiles of pit mud fungal communities in Chinese strong-flavour liquor distilleries. The analysis revealed unique characteristic multidimensional pit mud fungal community profiles in different spatial positions within fermentation cellars. Moisture, pH, and NH4+-N were identified as the most significant factors associated with fungal community composition.
Article
Plant Sciences
Tao Zheng, Hai-tao Zeng, Bing-yin Sun, Shu-ming Liu
Summary: This study used UPLC-MS/MS and multivariate statistical methods to investigate the difference of amides compounds in Chinese prickly ash peels from different regions and their correlation with climatic and soil factors. The results showed that the amides compounds contents were significantly higher in high altitude areas. Two ecotypes were classified based on their contents, high altitude-cool type and low altitude-warm type. The contents of amides compounds were related to temperature, precipitation, and soil characteristics.
Article
Chemistry, Applied
Tao Zheng, Ke-xing Su, Mao-sheng Gao, Ding-ling Zhang, Xi-yan Chen, Shu-ming Liu
Summary: The study revealed that volatile compounds in Chinese prickly ash peels are significantly influenced by climatic factors, with different regions showing distinct characteristics in aroma and flavor profiles. Correlation analysis indicated that wind speed and annual average temperature have a greater impact on the accumulation of volatile substances compared to annual precipitation and sunshine duration.
Article
Plant Sciences
Mayra Denise Herrera, Jorge A. Zegbe, Valentin Melero-Meraz, Raquel K. Cruz-Bravo
Summary: This study found that supplemental irrigation during fruit growth of prickly pear cactus can positively affect the antioxidant, hypoglycemic, and hypolipidemic properties of peel extracts. The results suggest that fruit peels could be harnessed for human health benefits instead of being treated as organic waste.
PLANT FOODS FOR HUMAN NUTRITION
(2021)
Article
Food Science & Technology
Bojie Xie, Xuemei Xiao, Haiyan Li, Shouhui Wei, Ju Li, Yanqiang Gao, Jihua Yu
Summary: This study found that adding 10 mM sodium chloride to hydroponic Chinese chives significantly improved their nutritional quality and flavor without affecting their normal growth.
Article
Biotechnology & Applied Microbiology
Shoubao Yan, Yonglei Jia, Qi Zhang, Shunchang Pu, Cuie Shi
Summary: This study investigates the spatial bacterial community distributions and their relationships with volatile compound accumulation in the pit mud used for Chinese strong-flavor Baijiu production. It identifies Lactobacillus pasteurii and Limnochorda pilosa as dominant bacteria in different layers of the pit mud. The study also reveals the role of Clostridium genus in contributing to the aroma and flavor compounds of Baijiu. The correlations between bacterial communities, chemical properties, and the relative abundance of Clostridium are also examined. These findings provide a foundation for understanding the fermentation regulation and pit mud quality improvement in Baijiu production.
Article
Food Science & Technology
Linjun Jiang, Shuang Xian, Xingyan Liu, Guanghui Shen, Zhiqing Zhang, Xiaoyan Hou, Anjun Chen
Summary: This study investigated the effects of red radish and cabbage on fermentation microorganisms and volatile organic compounds (VOCs) in paocai using metagenomics sequencing technology and gas chromatography-mass spectroscopy. The results showed that cabbage had higher microbial diversity compared to red radish, and different VOCs were found in the two raw materials.
Article
Biochemistry & Molecular Biology
Guanghui Shen, Guoxian Yu, Hejun Wu, Shanshan Li, Xiaoyan Hou, Meiliang Li, Qingye Li, Xingyan Liu, Man Zhou, Anjun Chen, Zhiqing Zhang
Summary: This study evaluated the effects of lipids incorporation on the water resistance of composite biodegradable films. Paraffin wax, beeswax, and paraffin oil were found to improve water vapor permeability and surface hydrophobicity. Among them, the film containing 15% beeswax showed the best water resistance performance. Additionally, different lipids incorporation altered the morphology of the composite film and enhanced the molecular interactions between the film components.
Article
Food Science & Technology
Shuang Xian, Hengyan Zhong, Bai Yi, Xingyan Liu, Guanghui Shen, Meiliang Li, Zhiqing Zhang, Qingying Luo, Shanshan Li, Man Zhou, Fei Xu, Anjun Chen
Summary: This study analyzed the microorganisms related to pellicle formation in paocai fermentation through meta-genomic sequencing technology, and explored the effects of Baijiu and salt on microorganisms and volatile components. The results showed that the growth of pellicle formation related microorganisms could be inhibited by adding Baijiu, but not by adding salt. The presence of certain VOCs was associated with the undesirable smell during pellicle formation.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Food Science & Technology
Qing Guo, Xiaoyan Hou, Qiang Cui, Shanshan Li, Guanghui Shen, Qingying Luo, Hejun Wu, Hong Chen, Yuntao Liu, Anjun Chen, Zhiqing Zhang
Summary: Pectin, as a complex polysaccharide, plays a beneficial role in regulating intestinal flora. Metabolites produced by the flora, such as SCFAs, BAs, and LPS, are involved in blood glucose regulation. SCFAs and BAs promote the secretion of GLP-1 through different pathways, while LPS inhibits the release of inflammatory cytokines. Pectin can also directly inhibit the release of inflammatory cytokines. These findings provide valuable information for understanding the relationship between pectin, intestinal flora, and glucose metabolism.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Qiang Cui, Zhiqing Zhang, Meiliang Li, Man Zhou, Xiaomeng Sun
Summary: This study analyzed the peptide profiles and potential allergenicity of milk protein concentrate hydrolysates using the peptidomics approach. The degree of hydrolysis and peptide profiles of the hydrolysates varied depending on the hydrolysis time and enzymes used. Allergic peptides were identified in the hydrolysates, but their allergenicity was significantly reduced compared to the original concentrate. This research supports the use of these hydrolysates in hypoallergenic formula foods.
Article
Biochemistry & Molecular Biology
Jinxi Cheng, Xiaoyan Hou, Qiang Cui, Guanghui Shen, Shanshan Li, Qingying Luo, Man Zhou, Hong Chen, Zhiqing Zhang
Summary: This study successfully isolated and purified hydroxyl-alpha-sanshool, the main alkylamide produced by Z. armatum. The method used was simple, rapid, economical, and effective, providing a new approach for the separation of high-purity hydroxyl-alpha-sanshool.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Jiahui Liu, Yanling Wang, Xiaoyan Hou, Qiang Cui, Hejun Wu, Guanghui Shen, Qingying Luo, Shanshan Li, Xinyan Liu, Meiliang Li, Man Zhou, Xiang Zhu, Anjun Chen, Zhiqing Zhang
Summary: The study demonstrated the quality of beef sauce encapsulated with a starch-based antimicrobial composite film loaded with Zanthoxylum armatum DC. essential oil (ZEO). The antioxidant and antimicrobial activities of ZEO and composite film were examined, and various indicators of the beef sauce were monitored during preservation. The results showed that the ZEO and composite film had antimicrobial activity and the latter exhibited higher antioxidant properties. The use of ZEO composite film prolonged the shelf life of beef sauce by 12-14 days compared to the Control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hejun Wu, Ling Ma, Sen Li, Jie Wang, Ting Li, Lu Peng, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang, Yuntao Liu
Summary: An antibacterial gelatin film was developed by incorporating a diatomite/carvacrol complex into gelatin. The complex showed good interaction and compatibility with the gelatin matrix. The resulting film exhibited desirable physical properties and a sustained-release effect, making it suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Jiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen, Shanshan Li, Qingying Luo, Qingye Li, Man Zhou, Xingyan Liu, Chenggang Wen, Xiang Zhu, Zhiqing Zhang
Summary: In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Correlation analysis, principal component analysis, and cluster analysis were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed significant correlations between sensory and physicochemical indexes, and a comprehensive evaluation model of quality was established based on principal component analysis. Different grouping results were obtained through cluster analysis, and the content of hydroxyl-sanshools, linalool content, and b* value were identified as the quality characteristic indexes of Z. armatum in Southwest China. This work provides important references for Z. armatum quality evaluation and product development.
Article
Chemistry, Applied
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Summary: This study investigated the complex coacervation of chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, comparing its behavior with apple pectin as the control. The results showed that the phase behavior and interactions between CAS and CP were influenced by pH and mixing ratios. The formation of soluble or insoluble complexes depended on the pH value, with electrostatic attraction playing a role below CAS's isoelectric point and hydrogen bonding and hydrophobic interaction dominating above it. The complexes formed had good thermal properties, and the study laid a theoretical foundation for the application of CP in food processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Guanghui Shen, Lu Yang, Xinyu Lv, Yingfan Zhang, Xiaoyan Hou, Meiliang Li, Man Zhou, Le Pan, Anjun Chen, Zhiqing Zhang
Summary: Linalool can inhibit the pellicle biofilm formation of Bacillus amyloliquefaciens in soy products by suppressing cell motility and the production of extracellular polysaccharides and proteins. It interacts strongly with quorum-sensing ComP receptor and biofilm matrix assembly TasA through multiple intermolecular forces, suggesting its potential as an antibiofilm agent.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
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.
