Article
Food Science & Technology
Haiping Zhang, Yijun Zhang, Miral Javed, Mengying Cheng, Shanbai Xiong, Youming Liu
Summary: The gelatin hydrolysates of flavourzyme from silver carp skin showed promising results in improving the storage stability of unwashed fish mince during freeze-thaw cycles, displaying high antioxidant and water holding properties.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Md Rashidul Islam, Wen Li, Yumi Ogata, Takeya Yoshioka, Kazuhiro Ura, Takagi Yasuaki
Summary: A new method was developed to make head tissue peptides (HTPs) from sturgeon head tissue. The method involved autoclaving, blending, and enzymatic hydrolysis. The HTPs produced using distilled water, papain, and bromelain showed the highest peptide yield and antioxidant activity.
SUSTAINABLE CHEMISTRY AND PHARMACY
(2023)
Article
Food Science & Technology
Phanat Kittiphattanabawon, Sajid Maqsood, Wonnop Visessanguan, Soottawat Benjakul
Summary: In this study, gelatin hydrolysate (TGH) was prepared from Nile tilapia skin using papaya latex enzymes. The TGH products with different degrees of hydrolysis were obtained. TGH-3 and TGH-6 showed the highest cryoprotective and antioxidative activities. TGH also exhibited increased radical scavenging and chelating activities as the hydrolysis time increased. TGH-3 could maintain the protein structure and slow down lipid oxidation in freeze-thawed shrimp.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Medicinal
Wei-Cheng Shiao, Tien-Chiu Wu, Chia-Hung Kuo, Yung-Hsiang Tsai, Mei-Ling Tsai, Yong-Han Hong, Chun-Yung Huang
Summary: Fish gelatin and its hydrolysates have been found to possess antioxidant properties, with TSG2 and TSGH4 showing the highest antioxidant activities in this study. Further fractionation of TSGH4 resulted in the identification of TSGH4-6-2-b, which exhibited the highest antioxidant activity and contained potentially novel antioxidant peptides.
Article
Food Science & Technology
Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong
Summary: This study investigated the effects of different substitutes on the gel and flavor properties of unwashed fish mince gels. The results showed that the addition of potassium chloride and disodium inosine-5'-monophosphate improved the gel strength, while basil deteriorated the gel structure.
Article
Food Science & Technology
Meili Cui, Faxiang Wang, Xianghong Li, Jian Yu, Yiqun Huang, Yongle Liu
Summary: This study reveals the cryoprotective mechanisms of silver carp muscle hydrolysate (SCMH) in frozen dough. The addition of SCMH reduces the decrease in yeast viability and increases the concentration of various free amino acids. Furthermore, SCMH reduces water loss, inhibits water shift during freeze-thaw cycles, and inhibits the growth of ice crystals. This multifaceted cryoprotective action minimizes cryodamage to the dough, gluten network structure, and yeast cells.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Huimin Chen, Sheng Lin, Jiulin Wu, Yizhou Xu, Xixi Cai, Shaoyun Wang
Summary: Gelatin-chitooligosaccharide nanoparticles produced by the Maillard reaction (GCM) were fabricated to encapsulate apple polyphenols (AP). The GCM-AP nanoparticles exhibited good antioxidant activity and stability, making them a promising carrier. This study provides a theoretical foundation for the development and industrial application of food functional factors.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Belen Comas, Lara Sanchez Rizza, Roxana A. A. Ruseckaite, Josefa F. F. Martucci
Summary: The aim of this study was to produce bioactive films suitable for aerobic packaging applications by combining Spirulina platensis protein concentrate, bovine gelatin, and sodium alginate dialdehyde as a crosslinking agent. The resulting Ge-ADA-PC films showed reduced water solubility, enhanced mechanical properties, and improved radical scavenging activity. These films were able to delay lipid oxidation in refrigerated seafood, making them suitable for oxidation-sensitive food packaging.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Bei Chen, Lei Yu, Jingna Wu, Kun Qiao, Lulu Cui, Haidong Qu, Yongchang Su, Shuilin Cai, Zhiyu Liu, Qin Wang
Summary: This study optimized the hydrolysis conditions of sturgeon skin collagen peptides with antioxidant activity, which showed good radical-scavenging capacities. The low-molecular-weight fraction of sturgeon skin collagen hydrolysate reduced ROS levels and alleviated UVB-induced oxidative damage. It also had a significant effect on inflammation and matrix degradation while promoting collagen synthesis.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2022)
Article
Food Science & Technology
Lin Cao, Julieth Joram Majura, Lu Liu, Wenhong Cao, Zhongqin Chen, Guoping Zhu, Jialong Gao, Huina Zheng, Haisheng Lin
Summary: Antifreeze peptides derived from fish byproducts could replace synthetic additives as cryoprotectants in the food industry. This study focused on the cryoprotective activity of antifreeze peptides from tilapia skin collagen hydrolysate and investigated the relationship between their physio-chemical characteristics and antifreeze activity. The results showed that the identified TSCP33 peptide exhibited remarkable thermal hysteresis activity and had a similar cryoprotective effect to a commercial phosphorus antifreeze.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Medicinal
Suhair Al-Nimry, Alaa Abu Dayah, Inas Hasan, Rawand Daghmash
Summary: This review comprehensively covers the preparation, characteristics, modifications, and various applications of fish gelatin, emphasizing its potential in biomedical, cosmetic, and pharmaceutical fields. Fish gelatin is considered immunologically safe, environmentally friendly, and possesses unique rheological properties, making it suitable for specific applications and religious dietary restrictions. However, further research is needed to characterize gelatin hydrolysates and expand into cosmetic and drug delivery applications.
Article
Food Science & Technology
Krishnamoorthy Elavarasan, Bangalore Aswathnarayan Shamasundar
Summary: Fish protein hydrolysates from fresh water carps were prepared using papain enzyme with varying degrees of hydrolysis, showing species-specific and degree-specific antioxidant properties. Particularly, FPH from C. catla exhibited effective antioxidant activity at different concentrations and was fractionated using size exclusion chromatography to reveal different peptide fractions.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Fisheries
Grzegorz Wiszniewski, Sylwia Jarmolowicz, Mohamed S. Hassaan, Maciej Kamaszewski, Hubert Szudrowicz, Elzbieta Terech-Majewska, Kacper Kawalski, Jakub Martynow, Adrian Szczepanski, Andrzej Krzysztof Siwicki
Summary: This experiment investigated the effects of adding actinidin to the feed of Sterlet fish on their growth and immune system. The results showed that the fish fed with actinidin had increased body weight and improved immune system activity.
AQUACULTURE REPORTS
(2022)
Article
Food Science & Technology
Yihan Zhang, Qinye Yu, Yueyue Liu, Xiaoyue Sun, Qing Li, Hongbing Fan, Soottawat Benjakul, Yuqing Tan, Yongkang Luo, Hui Hong
Summary: This study found that young apple polyphenols (YAP) extracted from unripe apples can be used as a cryoprotectant and antioxidant in frozen fish mince, delaying oxidation and structural changes while maintaining gel properties and water-holding capacity.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Fisheries
Huanhuan Yu, Yuanyuan Ren, Hongcheng Wei, Wei Xing, Guanling Xu, Tieliang Li, Min Xue, Lin Luo
Summary: The study found that dietary oxidized fish oil did not significantly affect the growth of Amur sturgeon, but it did decrease feed utilization. Additionally, it impaired the health status by inducing oxidative stress, lowering serum HDL-C, ALB, and causing liver damage. Furthermore, it adversely affected fillet quality by altering body color, muscle composition, glycogen content, EAA, fatty acid, and FAA profiles.
Article
Chemistry, Applied
Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao
Summary: This study developed and evaluated a method for analyzing MDA and two toxic alpha,beta-unsaturated aldehydes using UHPLC-QqQ-MS/MS. The method had a wide linear range, low LOD and LOQ, high recovery rates, and good precision. Application of the method to food analysis allowed for the determination of MDA, HHE, and HNE contents. This method is important for studying the impact of food composition and substrate structure on the generation and distribution of these aldehydes and for implementing corresponding control methods.
Article
Food Science & Technology
Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Lukai Ma, Soottawat Benjakul
Summary: The properties of gelatin/chitosan blend films with different plasticisers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) or an equivalent amount of BLEE were investigated. Films plasticised with glycerol (GLY) and incorporated with BLEE (B-GLY) showed better properties than other films. The type of plasticiser did not affect the antioxidant activities of the films. SEM images showed that films without active compounds had a homogeneous surface, while those incorporated with BLEE or L/BLEE had rougher surfaces. During storage, lower oxidation occurred in shrimp oil packaged in B-GLY films compared to LDPE pouches.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Soottawat Benjakul, Phutthipong Sukkapat, Suriya Palamae, Jirakrit Saetang
Summary: Meat from broadhead catfish, African catfish, and black eel-tail catfish, whether in fresh-cut pieces, fillet, or processed form, shares similarities in appearance and texture, leading to potential adulteration or substitution between these species. To address this issue, a PCR-based authentication method using specific primers based on the COI gene was developed. The primers specifically amplified the responsible DNA for all three catfish species and had a detection limit of 0.7 ng. Cooking methods did not affect the PCR amplification efficiency. Therefore, this procedure can be used for species identification and adulteration detection among these catfish species.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Agronomy
Dongjie Liu, Feng Wang, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Lukai Ma
Summary: The quality of fresh-cut Ma bamboo shoots was evaluated using physicochemical, 16S rRNA gene sequencing, and metabolomic analyses. Lactobacillaceae, Streptococcaceae, and Enterobacteriaceae were the predominant bacteria. Melatonin and UV-C treatments inhibited Lactobacillaceae and Cyano-bacteriales, respectively. Metabolomic analysis revealed significant changes in metabolite accumulation and lignin content during storage, with melatonin and UV-C treatments improving resistance to external stress. A combined melatonin and UV-C treatment showed the best maintenance of shoot quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Jiancong Huo, Hui Yao, Jiagen Li, Jinmei Wang, Soottawat Benjakul, Bin Zhang
Summary: The physicochemical and volatile flavor properties of neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles were studied during 8 days of chilled storage. The results showed that the chilled conditions caused rapid increases in pH value, TVBN, and carbonyl and MDA content of the squid mantles, while MP content decreased and springiness declined. OB mantles exhibited less chemical stability compared to the other two species. Histological observations revealed that DG mantle tissues had more compact structures. Volatile flavor analysis identified several compounds that were highly abundant in the mantles, likely due to protein and lipid decomposition, oxidation, and degradation, which varied among the different squid species. These findings provide insights into the quality changes of the three squid species during chilled storage.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Summary: Green plum seed oil, known for its delicious flavor and nutritional benefits, was studied using headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil, with a distinct separation observed between the kernel oil and shell oil. The kernel oil contained desirable flavor compounds, while the shell oil had more fatty and pungent odor compounds. The oil was rich in oleic acid, linoleic acid, and minor bioactive components, making it a sustainable edible oil option.
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Chemistry, Analytical
Jirakrit Saetang, Phutthipong Sukkapat, Suriya Palamae, Prashant Singh, Deep Nithun Senathipathi, Jirayu Buatong, Soottawat Benjakul
Summary: A detection method combining multiplex PCR with lateral flow dipstick (LFD) assay was developed to detect pathogenic V. parahaemolyticus. The method showed high sensitivity and specificity and could be used in the food safety sector.
Article
Fisheries
Yingru Wu, Qi Du, Yueqin Liao, Shanshan Shui, Jie Pang, Soottawat Benjakul, Bin Zhang
Summary: This study aimed to investigate the effects of different soaking methods on the quality changes of chilled ready-to-eat peeled shrimp. The results showed that the group soaked in a solution containing 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC had a significantly longer shelf-life and better sensory scores and color compared to the control group. The volatile organic compounds (VOCs) in the shrimp muscle also had smaller changes in this group during chilled storage.
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.
