Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
Article
Chemistry, Applied
Yuanming Chu, Jun Mei, Jing Xie
Summary: This study investigated the relationship between lipid oxidation and the development of volatile compounds in grouper lipids during cold storage. The findings revealed strong correlation between 13 key VOCs and lipid oxidation, which influenced the overall flavor of grouper lipids.
Article
Agriculture, Dairy & Animal Science
M. Werenska, A. Okruszek
Summary: This study investigated the changes in fatty acid composition in vacuum-packaged and frozen stored breast and leg muscles of female White Koluda geese. The results showed that the storage time and muscle type affected the fatty acid profile, with leg muscles containing higher proportions of mono-unsaturated fatty acids (MUFA) and poly-unsaturated fatty acids (PUFA) compared to breast muscles.
Article
Food Science & Technology
Guangqiang Wei, Xiang Li, Daodian Wang, Weiwei Huang, Yanan Shi, Aixiang Huang
Summary: The aim of this study was to investigate the roles of free fatty acid (FFA) profiles and oxidation in the formation of characteristic volatile compounds in ham. The results showed that FFA and volatile profiles of ham were breed dependent, and that the formation of volatile profiles in ham is closely related to lipid oxidation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yexin Tian, Pu Zheng, Yingchun Mu, Wei Su, Tianyan Chen
Summary: This study investigated the microbial composition and volatile flavor components of normal beef jerky and moldy beef jerky using high-throughput sequencing and chemical analysis. The results revealed that 8 core microorganisms had significant effects on the flavor quality of beef jerky, and identified 18 key compounds. This study provides a theoretical reference for solving the problem of moldy beef jerky.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Francesca Conte, Fabrizio Cincotta, Concetta Condurso, Antonella Verzera, Antonio Panebianco
Summary: The study found that the raw meat of freshly slaughtered cattle emits a faint sweet odor, mainly composed of compounds such as gamma-butyrolactone, acetoin, and acetic acid. Quantitative differences were observed within 24 hours, with the lowest levels of odor-active compounds reached between two and three hours after slaughtering, which could be the most suitable time for post-mortem inspection.
Article
Food Science & Technology
Madison Willy Silva Cordeiro, Diego Michel Matochi Mouro, Ingrid Duarte dos Santos, Roger Wagner
Summary: This study investigated the effect of gamma irradiation on the quality characteristics of yacare caiman meat under typical storage conditions. The overall quality characteristics of the irradiated samples were not significantly affected during frozen storage. However, the formation of volatile compounds from lipid oxidation was promoted in samples treated with high doses of irradiation after long-term frozen storage.
Article
Food Science & Technology
Vasile-Gheorghe Visan, Maria Simona Chis, Adriana Paucean, Vlad Muresan, Andreea Puscas, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Tibulca, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic
Summary: The study analyzed the impact of different cold pressed oils and aromatic herbs on the nutritional, textural, and sensory attributes of grilled sirloin samples during marination process. Results showed an increase in phenolic acid content and improvement in sensory characteristics of the meat samples, with those marinated in olive oil and rosemary for 120 hours receiving the highest hedonic score.
Article
Food Science & Technology
Jolien Devaere, Ann De Winne, Lore Dewulf, Ilse Fraeye, Irena Soljic, Elsa Lauwers, Andy de Jong, Hermes Sanctorum
Summary: This study assessed the effect of myoglobin on the aromatic profile of plant-based meat alternatives. The results showed that the addition of myoglobin led to an increase in aldehydes and a decrease in hydrocarbons. Additionally, an increase in pyrazines was observed after grilling. These findings suggest that myoglobin positively influences the aromatic profile of plant-based meat alternatives, making it closer to the characteristics of conventional meat.
Review
Food Science & Technology
Md Abu Bakar Siddique, Sabine M. Harrison, Frank J. Monahan, Enda Cummins, Nigel P. Brunton
Summary: BPA, a commonly used compound with potential health risks, is often found in meat products. The contribution of meat and meat products to total dietary exposure of BPA varies between countries and exposure scenarios. Further research and regulation are needed to address BPA contamination in meat products.
Article
Chemistry, Analytical
Xing Yan, Linnan Li, Pei Liu, Jie Xu, Zhengtao Wang, Lili Ding, Li Yang
Summary: This study explored the lipidomic profile of serum fatty acids in mice with a high-fat diet-induced NAFLD using a targeted metabolic analysis approach. The results showed that the levels of most fatty acid species and total fatty acids were increased in the high-fat diet group compared with the lean group. The study also found correlations between serum fatty acid concentrations and biochemical indicators.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2022)
Article
Horticulture
Songul Comlekcioglu, Farah Elgudayem, Gozde Nogay, Nesibe Ebru Kafkas, Rayda Ben Ayed, Sezai Ercisli, Amine Assouguem, Rafa Almeer, Agnieszka Najda
Summary: Olives are an essential ingredient in Turkish food culture, and Turkey is one of the top producers of olives and olive oils in the world. This study found that traditional olive cultivars in Turkey are rich in health-promoting chemicals. There is significant variability among different cultivars, and metabolic fingerprinting approaches can be used to differentiate them.
Article
Food Science & Technology
Shasha Qi, Ping Zhan, Honglei Tian, Peng Wang, Xueping Ma, Kaixuan Li
Summary: This study investigated the effects of thyme addition on the flavor of mutton broth during boiling. The results showed that 0.30% thyme was the optimal addition amount, significantly improving the overall acceptability of mutton broth.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Agriculture, Multidisciplinary
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study explored the aromatic profiles of various seaweeds and seaweed extracts, identifying over 100 volatile compounds. Brown and red seaweeds were found to have distinct sensory properties, with individual seaweeds exhibiting different volatiles and odorants. This information may aid in the development of products incorporating dried seaweeds/extracts that are more appealing to consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Guirong Zhang, Li Li, Jun Liu, Ji Cai, Junjie Fu, Na Li, Hong Cao, Hongwei Xu, Ying Zhang, Rong Cao
Summary: This study identified the characteristic components of Sichuan Sun vinegar and discovered various physiologically active substances. These findings provide information for the purification and strengthening of beneficial substances in vinegar.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: Marinating is a Chinese meat-processing technique that involves treating meat products in an aged brine containing traditional Chinese spices and other condiments. Processing beef meat with different marinade solutions could enhance its aroma profile. This study aimed to evaluate the effect of marination in different marinade solutions on the volatile flavor compounds of roasted beef meat using HS-SPME-GC-MS and E-nose.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Review
Food Science & Technology
Sam Al-Dalali, Fuping Zheng, Baocai Xu, Mahmoud Abughoush, Lianghao Li, Baoguo Sun
Summary: Vinegar plays a significant role in Chinese cuisine and daily life due to its unique flavors and health benefits. This review discusses the fermentation techniques used to produce different types of vinegar, including the famous Chinese vinegars. It also explores the differences between traditional and modern techniques, as well as the analysis of vinegar aroma profiles and compounds.
FOOD ANALYTICAL METHODS
(2023)
Article
Chemistry, Applied
Sam Al-Dalali, Cong Li, Baocai Xu
Summary: This study found that long-term frozen storage affects the flavor compounds in marinated raw beef meat, with six flavors identified as markers to indicate the impact of frozen storage in all beef samples. The markers were mainly aldehydes and alcohols, suggesting their origin from lipid oxidation. Thiobarbituric acid reactive substances significantly increased in the first two months of frozen storage and then decreased slightly, while carbonyl content increased linearly in all samples during frozen storage.
Review
Food Science & Technology
Amjad Sohail, Sam Al-Dalali, Jianan Wang, Jianchun Xie, Ashbala Shakoor, Sailimuhan Asimi, Haroon Shah, Prasanna Patil
Summary: This review summarizes the research on odorants in cooked meat and discusses their formation mechanisms. A total of 332 odorants were identified, including compounds from lipid degradation, Maillard reaction, and other sources. Short-chain aliphatic aldehydes and sulfur- or nitrogen-containing heterocyclic compounds were found to be the frequently potent odorants in different cooked meat species. The analysis suggests that the variation of odorants is mainly due to lipid degradation. This review provides guidance for improving the flavor of cooked meat and meat flavorings.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Sam Al-Dalali, Fuping Zheng, Baoguo Sun, Talmizur Rahman, Feng Chen
Summary: This study tracked the volatile flavor changes in the same batch of Chinese vinegar over two years using HS-SPME-GC-MS, identifying numerous aroma-active compounds generated during aging that significantly contribute to the aroma profile of vinegar.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Cong Li, Sam Al-Dalali, Zhouping Wang, Baocai Xu, Hui Zhou
Summary: This study analyzed the volatile flavor profile of water-boiled salted duck and identified its characteristic aroma compounds using HS-GC-MS-O, GC-IMS, and E-nose methods. Aroma description of water-boiled salted duck can be categorized into 6 types, demonstrating diverse aroma characteristics.
Article
Chemistry, Applied
Iftikhar Ali, Sam Al-Dalali, Jia Hao, Alouk Ikram, Jie Zhang, Duoxia Xu, Yanping Cao
Summary: This study evaluated the effect of sodium caseinate on the thermal stability of Monascus pigments under acidic conditions. The presence of sodium caseinate significantly improved the stability of Monascus pigments in acidic solution and led to the formation of nanoparticle complex.
Article
Microbiology
Abid Sarwar, Sam Al-Dalali, Tariq Aziz, Zhennai Yang, Jalal Ud Din, Ayaz Ali Khan, Zubaida Daudzai, Quratulain Syed, Rubina Nelofer, Nazif Ullah Qazi, Zhang Jian, Anas S. Dablool
Summary: The addition of S. boulardii and inulin in fermented yogurt resulted in higher antioxidant and volatile compounds, making it a favorable choice for consumers.
Article
Food Science & Technology
Wedad Q. AL-Bukhaiti, Sam Al-Dalali, Anwar Noman, Silin Qiu, Sherif M. Abed, Sheng-Xiang Qiu
Summary: The enzymolysis process for preparing peanut protein hydrolysates was optimized using alcalase and trypsin with central composite design and response surface methodology. The obtained hydrolysates showed potential antidiabetic activity and could serve as natural alternatives to synthetic antidiabetic drugs.
Correction
Food Science & Technology
Sam Al-Dalali, Fuping Zheng, Baocai Xu, Mahmoud Abughoush, Lianghao Li, Baoguo Sun
FOOD ANALYTICAL METHODS
(2023)
Article
Chemistry, Applied
Cong Li, Sam Al-Dalali, Hui Zhou, Baocai Xu
Summary: This study analyzed the metabolites and volatile compounds in cured and noncured duck meat and found various types of metabolites. The curing process significantly influenced nonvolatile metabolites and most volatile compounds. Curing affected the contents of amino acids, peptides, and analogs, but not the total content. It also had a significant impact on lipid degradation. The production of volatile compounds was related to various nonmetabolites.
Article
Chemistry, Applied
Fawze Alnadari, Sam Al-Dalali, Mustapha Muhammad Nasiru, Evans Boateng Frimpong, Yuhang Hu, Dyaaaldin Abdalmegeed, Zhuqing Dai, Abdulrahman AL-Ammari, Guijie Chen, Xiaoxiong Zeng
Summary: A new method for drying beef and chicken meats at low temperatures was developed using a composite film containing sodium carboxymethyl cellulose-gum Arabic and anthocyanins from Cinnamomum camphora fruit peel. This film improved the physicochemical properties, morphology, melting, molecular, antioxidant, and antimicrobial properties of the dehydrated meats. The film-dried meats showed higher dehydration ratios, more stable pH and color, better rehydration rate, sensory quality, and microbial growth inhibition compared to control samples without film.
Article
Food Science & Technology
Yong Xie, Kai Zhou, Bo Chen, Sam Al-Dalali, Cong Li, Ying Wang, Zhaoming Wang, Hui Zhou, Peijun Li, Baocai Xu
Summary: In this study, a synergistic strategy utilizing low-voltage electrostatic field (LVEF) and antifreeze agents (4% sucrose +4% sorbitol) was proposed to reduce quality deterioration of beef steak during freezing. The effects of the synergistic treatment on water holding capacity, texture and muscle ultrastructure, and myofibrillar protein (MP) aggregation were investigated. The results showed that the co-treatment significantly reduced thawing losses and ice crystal size compared to air freezing. Furthermore, the synergistic treatment improved texture properties and inhibited protein unfolding and aggregation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Nutrition & Dietetics
Abdullah Abdo, Chengnan Zhang, Sam Al-Dalali, Yakun Hou, Jie Gao, Mohammed Abdo Yahya, Ali Saleh, Hamzah Aleryani, Zakarya Al-Zamani, Yaxin Sang
Summary: This study evaluated the cholesterol-lowering effect of chitosan-oligosaccharide (COS) in hypercholesterolemic hamsters. COS intervention significantly reduced plasma total cholesterol and high-density lipoprotein-cholesterol levels, as well as decreased non-HDL cholesterol and total triacylglycerols levels. Furthermore, COS had beneficial effects on bile acids and gut microflora related to cholesterol metabolism.
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.
