Article
Agriculture, Multidisciplinary
Yi Wang, Jinqiu Wang, Hanmei Li, Yu Xiao, Putri Widyanti Harlina, Fang Geng
Summary: The accumulation of lipids in egg yolk during its formation was studied by researchers in both food science and animal science. Results showed significant differences in fatty acid profiles and lipidomes at different stages of egg yolk formation. Transport and accumulation of lipids in egg yolk are dynamically adjusted, with different lipid molecular species having different timing and transport mechanisms.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Ting-Ting Ye, Dong Guo, Zi-Jian Zhao, Jie Liu, Xiao-Ying Yang, Xiao-Ling Liu, Zi-Chao Wang, De-Wei Chen
Summary: The study utilized egg yolk phospholipids, alanine, and glucose to generate key odorants of fried coatings, enriching the volatile profile and showing potential for use in fried foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Dong Guo, Peng Wan, Jie Liu, De-Wei Chen
Summary: The study found that vacuum fried French fries treated with phospholipids had lower acrylamide content and fewer odorants, but shared similar characteristics in odorants and aroma attributes with conventionally deep-fat fried samples.
Article
Chemistry, Applied
Xiaoqi He, Jinqiu Wang, Yi Wang, Beibei Wang, Jiamin Zhang, Fang Geng
Summary: This study quantitatively analyzed the lipid composition of chicken egg yolk (EY), yolk granule (EYG), and yolk plasma (EYP) using liquid chromatography-tandem mass spectrometry. The results revealed that phospholipids were the representative differentially abundant lipids between EY and EYG, EY and EYP, while triglycerides were the most representative differentially abundant lipids between EYG and EYP.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Wei Luo, Jinghui Wang, Yan Chen, Qionglian Zhang, Jinqiu Wang, Fang Geng
Summary: The effects of different heating intensities on the lipidomes of boiled egg yolks were investigated. Results showed that heating intensities had no significant effect on total lipid abundance except for certain lipid categories. However, different heating intensities did affect the abundance of specific lipids, altering the structure of lipoproteins and potentially resulting in hydrolysis of phospholipids. These findings provide insights into the effect of heating on the lipid profiles of egg yolks and can inform cooking method choices.
Article
Agriculture, Dairy & Animal Science
Hongliang Ye, Jiale Sui, Jinqiu Wang, Yi Wang, Di Wu, Beibei Wang, Fang Geng
Summary: This study investigated the effects of NaCl concentration, pH, temperature, and ultrasonic treatment on the properties and microstructure of chicken egg yolk granule. The results showed that ionic strength, alkaline environment, and ultrasonic treatment induced the depolymerization of egg yolk granule, while freezing-thawing, heat treatment, and mild acidic pH induced the aggregation of yolk granule. Scanning electron microscopy observation confirmed the aggregation-depolymerization of yolk granule under different conditions. Turbidity and average particle size were identified as critical indicators reflecting the aggregation structure of yolk granule.
Article
Agriculture, Dairy & Animal Science
Beibei Wang, Xiaoqi He, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng
Summary: This study investigated the nutritional differences between egg yolk, yolk granules, and yolk plasma using metabolomic analysis. The results showed that amino acids and their metabolites were the most representative differential metabolites between egg yolk and yolk granules, as well as yolk plasma and yolk granules. Carbohydrates and their metabolites were the representative differential metabolites between egg yolk and yolk plasma.
Article
Agriculture, Multidisciplinary
Yaqi Meng, Ning Qiu, Vincent Guyonnet, Russell Keast, Chunxia Zhu, Yoshinori Mine
Summary: This study investigated the impact of high-temperature storage on the lipid composition of egg yolk using lipidomics. The results showed that high-temperature storage led to a decrease in fatty acid saturation, reducing the edible value of egg yolk. Additionally, the content of phospholipids, especially highly unsaturated phosphatidylcholine, was significantly reduced, which may be the primary cause of the changes in emulsifying properties and flavor of egg yolk.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Agriculture, Dairy & Animal Science
Xinru Song, Dan Wang, Yang Zhou, Yifang Sun, Xianpei Ao, Ruidong Hao, Mengyu Gao, Yijing Xu, Pengcheng Li, Cunling Jia, Zehui Wei
Summary: The study aimed to investigate the effects of strain and age on yolk deposition and egg production. The results showed that the number of hierarchical follicles was significantly higher in the high-yield hybrid breed (Jinghong No.1) compared to the native breed (Lueyang Black-Boned chicken). The yolk weight was significantly higher in LY35 and JH75 than in JH35. These findings indicate that the rate and stability of yolk deposition play a crucial role in egg-laying performance.
Article
Agriculture, Dairy & Animal Science
Leonor Corrales-Retana, Francesca Ciucci, Giuseppe Conte, Laura Casarosa, Marcello Mele, Andrea Serra
Summary: Incorporating extruded linseed into the diet of laying hens increased the levels of omega-3 fatty acids in the eggs, particularly in the neutral lipids. The fatty acid composition of polar lipids was less affected by the dietary treatment, but some specific fatty acids showed an increase in content. Principal component analysis revealed that very long-chain fatty acids were more representative of polar lipids, while neutral lipids were characterized by dietary n-3 FAs.
JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
(2021)
Article
Food Science & Technology
Jinghui Wang, Wei Luo, Yan Chen, Qionglian Zhang, Putri Widyanti Harlina, Jinqiu Wang, Fang Geng
Summary: This study investigated the effects of boiling on the texture and nutrient content of chicken egg yolks. Metabolomic analysis revealed significant changes in metabolites after boiling, including a reduction in L-lysine and D-fructose and an increase in dipeptides, lysophospholipids, and free fatty acids. The results indicate that Maillard reactions and hydrolysis of proteins and phospholipids occur during boiling.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Agriculture, Dairy & Animal Science
Yi Wang, Wei Luo, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Summary: A qualitative and relative quantitative analysis of metabolites during egg yolk formation was conducted using liquid chromatography-tandem mass spectrometry (LC-MS/MS). The results revealed that amino acids, organic acids, and their derivatives were the main metabolite categories involved in providing material support for embryonic development. Additionally, vitamins and carbohydrates were consumed during follicular development to support normal development. The small hierarchical follicle (SF) period was found to play a critical role in the regulation of transport and deposition of certain active ingredients.
Article
Food Science & Technology
Ewa Tomaszewska, Siemowit Muszynski, Anna Arczewska-Wlosek, Piotr Domaradzki, Renata Pyz-Lukasik, Janine Donaldson, Sylwester Swiatkiewicz
Summary: The study found that dietary supplementation of AKG did not significantly affect the cholesterol and total fat content of egg yolks, but resulted in both positive (reduced n-6 FA and increased MUFA) and negative (reduced PUFA and n-3 FA, increased TI and n-6/n-3 ratio) changes in the fatty acid profile.
Article
Biochemistry & Molecular Biology
Bao Chen, Yi Sun, Haobo Jin, Qi Wang, Zhe Li, Yongguo Jin, Long Sheng
Summary: This study investigated the impact of ozone treatment on the volatiles and fatty acids of egg yolks. After ozone treatment, the composition and content of volatiles and fatty acids in the egg yolks were significantly altered. With proper ozone treatment (30 min), the aldehyde content in the egg yolks increased from 78.08% to 94.63%, and the relative content of dibutyl amine decreased from 1.50% to 0.00%. There were no significant differences in the types of fatty acids in the egg yolks after ozone treatment, but there were differences in their relative contents. The results suggest that ozone technology could be applied in the egg yolk processing industry.
Article
Food Science & Technology
Wei Luo, Xialei Liu, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Summary: In this study, a liquid chromatography-tandem mass spectrometry strategy was used to analyze the lipid alterations in egg yolk after spray-drying and accelerated storage. The results showed that spray-drying caused lipid oxidation, potential hydrolysis of phospholipids, and alteration of certain polyunsaturated fatty acids in egg yolk. These lipid alterations were further aggravated by the accelerated storage process. The study provides valuable insight into the changes in egg yolk properties during processing and storage.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Si-Hua Fan, Tian-Tian Liu, Peng Wan, Qiujin Zhu, Ning Xia, Qin-Zhi Wang, De-Wei Chen
Summary: The umami-taste-active amino acids and peptides in crab sauce were enriched efficiently by a combination of ethanol precipitation and anion-exchange resin, and identified using various methods. The taste sensing system was found to be a simple and reliable tool for discriminating taste information, showing correlation with free amino acids and salt content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Chemistry, Applied
Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen
Summary: The study utilized V-SDE and GC-MS to analyze the volatile fraction of brown sugar, and combined GC-MS-O, AEDA, OAVs, and sensory evaluation to determine the key aroma-active compounds, finding that these compounds can enhance the sweetness of sugar.
Article
Chemistry, Analytical
Peng Wan, Jie Liu, De-Wei Chen
Summary: The research found that there are 101 volatile compounds in bighead carp head soup, with 22 identified as key aroma-active compounds that influence the umami taste of model chicken soup.
MICROCHEMICAL JOURNAL
(2021)
Article
Food Science & Technology
Ting-Ting Ye, Jie Liu, Peng Wan, Si-Yi Liu, Qin-Zhi Wang, De-Wei Chen
Summary: This study analyzed the polar components extracted from cream and found that they could generate various odorants, enhancing the caramel and roasted notes of the cream. Ethanol-treated cream had fewer odorants. Sensory analysis confirmed these findings.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaoying Yang, Jie Liu, Peng Wan, Dong Guo, De-Wei Chen
Summary: This study successfully mimicked meat aroma by removing lipids and lutein from egg yolk, with results showing that lutein rather than lipids or their degradation products determined flavor formation.
Article
Food Science & Technology
Ting-Ting Ye, Dong Guo, Zi-Jian Zhao, Jie Liu, Xiao-Ying Yang, Xiao-Ling Liu, Zi-Chao Wang, De-Wei Chen
Summary: The study utilized egg yolk phospholipids, alanine, and glucose to generate key odorants of fried coatings, enriching the volatile profile and showing potential for use in fried foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jie Liu, Peng Wan, Wenjie Zhao, Caifeng Xie, Qinzhi Wang, De-Wei Chen
Summary: The effect of lime water and temperature on the taste characteristics of sugarcane juice, syrup and brown sugar was studied. Lime water increased sweetness and umami during the clarification stage, while both lime water and high-temperature heating accelerated the Maillard reaction and caramelization of the syrup. Temperature had the greatest influence on the taste during the concentration stage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Zijian Zhao, Peng Wan, Jie Liu, Shunjie Yu, Xiaoying Yang, De-Wei Chen
Summary: This study monitored the oxidation process of egg yolk phospholipids (EPLs) at frying temperature using nuclear magnetic resonance (NMR). It was found that EPLs were more sensitive to oxidation compared to egg yolk triglycerides (ETGs) and produced a large amount of oxidation compounds.
Article
Food Science & Technology
Xueying Bai, Peng Wan, Jie Liu, Jingyu Yao, De-Wei Chen
Summary: The effects of frying temperature on carotenoids and capsaicinoids in chili oil were analyzed qualitatively and quantitatively using 1H NMR. Increasing frying temperature intensified the thermal degradation of carotenoids, with red carotenoids degrading more than yellow carotenoids. Capsanthin contents in chili oil after frying at 130, 150, 170, and 190 degrees C for 10 minutes were 40.3, 15.4, 9.6, and 6.2 mg/kg, respectively. The best frying temperature for carotenoid extraction was 130 degrees C, while capsaicinoids were more stable and had a higher extraction rate at 150-170 degrees C. This study has significant implications for the quality control of chili oil.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Jie Liu, Peng Wan, Caifeng Xie, De-Wei Chen
Summary: Compared to the clarification method of adding Ca(OH)2 and the traditional heating method, membrane filtration without adding Ca(OH)2 and vacuum heating significantly affects the aroma of brown sugar processing by reducing cations, pH, and heating temperature. The use of HS-SPME-GC-MS allowed for the extraction and analysis of volatiles produced in the production process, while quantitative descriptive analysis was used to analyze aroma attributes. The results indicated that vacuum heating, especially without the addition of Ca(OH)2, resulted in higher levels of green and fruity notes in the brown sugar. Meanwhile, high-temperature heating enhanced roasted and caramel notes. Sugarcane juice and syrup exhibited similar volatile profiles to brown sugar.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xiaoying Yang, Jinshan Xiao, Peng Wan, Jie Liu, Haitao Mo, De-Wei Chen
Summary: This study confirms the decisive role of lutein in the oxidative stability of egg yolk phospholipids (PLs) by constructing liposome models. Lutein can effectively protect PLs from oxidation, inhibiting the formation of lipid-derived volatile compounds.
Article
Food Science & Technology
Jingyu Yao, Wenjie Zhao, Xueying Bai, Peng Wan, Jie Liu, De-Wei Chen
Summary: Free amino acids, nucleotides, organic acids, soluble sugars and alkaloids in the meat of river snail were analyzed to identify the non-volatile taste-active components. Key taste-active compounds and umami attribute were evaluated, and 11 compounds were identified as the key taste-active compounds.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Fisheries
X. Fan, M. M. Zhao, W. L. Guan, T. T. Liu, D. W. Chen
Summary: This study analyzed the behavioral and physiological responses of tilapia to air exposure after pure saturated carbon dioxide (CO2) anesthesia and evaluated the potential application of live tilapia dehydrated transport. The results showed that tilapia were more sensitive and stressed to CO2 anesthesia than MS-222 anesthesia, and both anesthesia methods had good sedative effects during air exposure.
IRANIAN JOURNAL OF FISHERIES SCIENCES
(2022)
Article
Food Science & Technology
Dong Guo, Peng Wan, Jie Liu, De-Wei Chen
Summary: The study found that vacuum fried French fries treated with phospholipids had lower acrylamide content and fewer odorants, but shared similar characteristics in odorants and aroma attributes with conventionally deep-fat fried samples.
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.
