Article
Biochemistry & Molecular Biology
Ruiwen Yang, Songyi Lin, Yifei Dong, Haiqing Ye, Tiehua Zhang
Summary: The study investigated the quality issues and spoilage microorganisms' effects on pine nut peptide powder using HS-GC-IMS and 16S rDNA amplicon sequencing methods. The results showed that microorganisms do indeed influence the volatile compounds of pine nut peptide powder, leading to the development of off-flavors.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Xiaoxia Xia, Fuhua Li, Jichun Zhao, Xiaojuan Lei, Lin Lei, Gengsheng Xiao, Jian Ming
Summary: This study investigated the influence of jujube kernel powder on the moisture absorption performance of jujube powder. By adding different contents of jujube kernel powder and measuring the moisture absorption performance at different humidity levels, it was found that the addition of jujube kernel powder effectively reduced the color difference change and hardness/stickiness of jujube powder during moisture absorption and agglomeration. Furthermore, adding jujube kernel powder significantly decreased the moisture content and caking degree of jujube powder.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: This study investigated the gel properties, sensory analysis, and microstructure of threadfin bream surimi gel with squid fin protein hydrolysate (SFPH). The results showed that 2% SFPH could act as a flavorant in the gel without negative impact on gelling and textural properties, while providing squid odor and flavor.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Engineering, Chemical
Ricardo Navar, Juan H. Leal, Benjamin L. Davis, Troy A. Semelsberger
Summary: Moisture content has different effects on different anatomical fractions of pine residue, with the 2 mm bark and needle fractions being more susceptible to moisture. The stem and whole fractions show minimal changes upon moisture introduction. The rheological properties of the 4 mm fractions do not have significant changes with moisture, but they exhibit more unpredictable behavior compared to the 2 mm fractions.
Article
Chemistry, Applied
Yan Li, Chen Gao, Yu Wang, Mingcong Fan, Li Wang, Haifeng Qian
Summary: The volatile composition, bitterness, and physicochemical properties of stabilized rice bran undergo changes during storage, providing a foundation for improving its acceptability and edibility in the future.
Article
Engineering, Chemical
Kejing Xu, Min Zhang, Ronghua Ju, Arun S. Mujumdar, Yaping Liu
Summary: Different drying methods were used to prepare basil chicken powder, with Microwave vacuum drying (MVD) showing the best results in maintaining rich flavor and stability. Additionally, MVD also had a protective effect on the antioxidant components during storage.
Article
Agriculture, Multidisciplinary
Xin-lei Zhao, Yi-hong Bao, Yang Guo, Jia-yuan Luo, Shi-long Jiang, Xue Yang
Summary: Tannic acid is more effective in reducing the particle size of the emulsion. The addition of phenolic compounds contributes to the stability and rheological parameters of the emulsions. Covalently crosslinking phenolic compounds to proteins is a better method for preparing stable emulsions.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Engineering, Environmental
Ana S. Mestre, Rui M. C. Viegas, Elsa Mesquita, Maria Joao Rosa, Ana P. Carvalho
Summary: Novel powdered activated carbons derived from pine cones and pine nut shells showed excellent performance in the competitive adsorption of pharmaceutical compounds and dissolved organic matter. Direct site competition was found to have a detrimental effect on the removal of pharmaceutical compounds, while indirect competition mainly occurred in mixed liquor. Model predictions suggested that dosing with the activated carbons could significantly enhance the removal of carbamazepine and diclofenac in secondary effluent.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Jing Wang, Lina Qiao, Ruifang Wang, Ning Zhang, Yuping Liu, Haitao Chen, Jie Sun, Shuqi Wang, Yu Zhang
Summary: This research compares the impact of frying process on the overall flavor of five Allium plants and their oils. The sensory analysis results showed that the frying process significantly improves the flavor acceptability of fresh Allium plants. Furthermore, the GC-MS analysis showed that fried oils contained more volatile compounds compared to fresh Allium plants. The study provides a theoretical basis for quality control of onion oil flavor and promotes the further development of the onion plant industry.
Article
Food Science & Technology
Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao
Summary: This study investigated the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during heating. The results showed that the pH value of the MRPs decreased with heating time while the browning extent and antioxidant capacity increased. A total of 58 volatile compounds were detected among the MRPs and principal component analysis revealed good differentiation of volatile compounds at different reaction times. Correlation analysis showed that antioxidant activity was positively associated with browning extent, ketones, furans, and pyrazines.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Dongying Xu, Chen Chen, Fuhui Zhou, Chenghui Liu, Mixia Tian, Xinjie Zeng, Aili Jiang
Summary: The combination of vacuum packaging and ascorbic acid immersion treatment showed positive effects on the quality of fresh-cut potatoes during storage. It reduced browning, weight loss, and the levels of respiration and ethylene generation, while maintaining firmness. The treatment also suppressed the accumulation of damaging substances, delayed the increase of certain compounds, and preserved the taste and flavor of the potatoes. Moreover, it inhibited the development of rancid off-flavor by suppressing the degradation of fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ning Yang, Shasha Zhang, Pei Zhou, Weisi Zhang, Xiaoli Luo, Jingjing Cao, Dafeng Sun
Summary: An electronic nose and gas chromatography-ion mobility spectrometry were used to analyze the volatile flavor compounds in the enzymatic hydrolysate of Lanmaoa asiatica and its Maillard reaction products. The aroma profile was increased after the Maillard reaction, with aldehydes, ketones, and alcohols identified as the main volatile flavor compounds. Principal component analysis and similarity analysis effectively distinguished the enzymatic hydrolysate and Maillard reaction products.
Article
Chemistry, Applied
Yuming Wei, Xuchao Yin, Huiting Wu, Mengjie Zhao, Junlan Huang, Jixin Zhang, Tiehan Li, Jingming Ning
Summary: The present study aimed to improve the poor flavor of Summer green tea (SGT) by yellowing process. The results showed that the yellowing process increased the sweetness and overall acceptability of SGT, and decreased the bitterness and astringency. The concentration of certain aroma compounds changed after yellowing, resulting in grassy, floral, fruity, mushroom, and sweet aromas. Addition of selected aroma compounds further enhanced the sweetness and umami of SGT, demonstrating the improvement of flavor through odor-taste interactions.
Article
Food Science & Technology
Alison Nelisa Dominguez-Chavez, L. Eduardo Garcia-Amezquita, Esther Perez-Carrillo, Sergio R. O. Serna-Saldivar, Jorge Welti-Chanes
Summary: In this study, chickpea hydrolysate powders were obtained by spray-drying, and the effects of different variables on the properties of the powders were investigated. The results showed that the addition of inulin and maltodextrin improved the stability and protective effect of the hydrolysate, providing a new method for the production of stable dehydrated beverage bases.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Fengshuang Pan, Shuyi Qiu, Yiyi Lv, Dounan Li
Summary: To improve the product quality and stability of the Baijiu industry, it is crucial to study the relationship among microbiota, physicochemical parameters, and flavor components in the Baijiu fermentation process. By building fermentation models based on multi-omics technology, identifying core microbiota closely associated with key flavor components, and determining key fermentation model parameters, the quality and stability of Baijiu products can be effectively improved.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Xu-Hui Huang, Xu Zheng, Zeng-Hui Chen, Yu-Ying Zhang, Ming Du, Xiu-Ping Dong, Lei Qin, Bei-Wei Zhu
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Biochemical Research Methods
Zi-Yuan Zhao, Lei Qin, Xu-Hui Huang, Yu-Ying Zhang, Ming Du, Xian-Bing Xu, Da-Yong Zhou, Bei-Wei Zhu
JOURNAL OF CHROMATOGRAPHY A
(2019)
Article
Chemistry, Applied
Xu-Hui Huang, Li-Bo Qi, Bao-Shang Fu, Zeng-Hui Chen, Yu-Ying Zhang, Ming Du, Xiu-Ping Dong, Bei-Wei Zhu, Lei Qin
Article
Food Science & Technology
Wuchao Ma, Jiamei Wang, Xianbing Xu, Lei Qin, Chao Wu, Ming Du
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Applied
Meng Dong, Lei Qin, Li-Xin Ma, Zi-Yuan Zhao, Ming Du, Konno Kunihiko, Bei-Wei Zhu
Article
Food Science & Technology
Lei Qin, Jing-Xuan Gao, Jia Xue, Dong Chen, Song-Yi Lin, Xiu-Ping Dong, Bei-Wei Zhu
Article
Food Science & Technology
Ping Shen, Yue Gu, Chunxu Zhang, Chenghang Sun, Lei Qin, Chenxu Yu, Hang Qi
Summary: The study found that polyphenolic compounds from seaweeds can effectively remove oxidants, with Ascophyllum nodosum showing the highest antioxidant activity and protecting against oxidative damage. 12 polyphenolic compounds were preliminarily identified through mass spectrometry analysis, and significant differences in the content and variety of polyphenolics were found in the evaluated seaweeds.
Article
Agriculture, Multidisciplinary
Jing-Xuan Gao, Lei Qin, Shu-Yao Wen, Xu-Hui Huang, Xiu-Ping Dong, Da-Yong Zhou, Bei-Wei Zhu
Summary: A rapid and reliable method based on UHPLC-QE/MS was established for the simultaneous quantification and validation of hazardous compounds in thermally processed foods. The method demonstrated good quantification recovery and excellent quantitative ability, with limits of quantification within a range from 0.1 to 50 ng/mL. The simultaneous determination of 16 hazardous compounds in different thermally processed foods was successfully achieved.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Si-Lu Wang, Song-Yi Lin, Han-Ting Du, Lei Qin, Li-Ming Lei, Dong Chen
Summary: By utilizing molecular sensory science approaches, this study revealed the contributions and variations of key odorants in shiitake mushrooms, determining the main odorants in fresh and hot-air-dried samples and their impact on the overall aroma. The findings showed changes in key contributing odorants after hot-air-drying, indicating the importance of oxidation, degradation, caramelization, and Maillard reactions in altering the aroma profile.
Article
Food Science & Technology
Dong Chen, Lei Qin, Yue Geng, Qinglong Kong, Silu Wang, Songyi Lin
Summary: The study analyzed the aroma characteristics and discrimination of shiitake mushrooms under different drying conditions using advanced chemical methods. Results showed that samples with different drying degrees exhibited distinct differences, with drying degree having a greater impact on volatile flavor quality than drying rate.
Article
Food Science & Technology
Zi-Xuan Wu, Ying-Chen Fan, Chao Guo, Yu-Xin Liu, De-Yang Li, Peng-Fei Jiang, Lei Qin, Yan-Hong Bai, Da-Yong Zhou
Summary: The study investigates the effects of boiling on the texture of scallop adductor muscle (SAM). The increase in boiling time leads to an increase in texture indicators, while longer boiling time causes a decrease in springiness and chewiness. The changes in texture are attributed to protein denaturation, aggregation, and increased hydrophobicity.
Article
Food Science & Technology
Hao Liu, Lixin Ma, Jianan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, Lei Qin
Summary: The study investigates the influence of lipid oxidation products with different structures on the Maillard reaction (MR). It was found that saturated aldehydes mainly affect the volatile organic compounds (VOCs) generated by the MR, while unsaturated aldehydes significantly affect the nonvolatile compounds, thereby changing the taste attributes of the MR products. Additionally, the addition of unsaturated aldehydes reduces the antioxidant activity and alters the composition of nonvolatile compounds, particularly aryl thioethers and medium chain fatty acids, with a strong correlation with umami and sourness (p < 0.05). Hence, the flavor components of processed foods based on the MR can be effectively modified by the addition of lipid oxidation products.
Article
Food Science & Technology
Jia-Nan Chen, Hui-Lin Zhao, Yu-Ying Zhang, Da-Yong Zhou, Lei Qin, Xu-Hui Huang
Summary: A recent study examined the interactions between four fermentation-stinky compounds and myofibrillar proteins. The results showed different degrees of binding between the compounds and proteins, with dibutyl phthalate and dimethyl disulfide exhibiting stronger interactions. The addition of hydrophobic bond-disrupting agents was found to improve the flavor of fermented foods.
Article
Food Science & Technology
Xuhui Huang, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, Lei Qin
Summary: The interaction between aroma and chewing during food consumption is important for understanding consumers' preferences. A study on grilled eel meat found that the release of odorants was not solely dependent on chewing intensity or saliva quantity. The breaking up of fish meat by teeth promoted odor release, while saliva partially blocked this process. Certain compounds peaked in odor release within 20-60 seconds after chewing. Sufficient exposure of saliva inhibited the release of certain compounds. This information can aid in optimizing grilled eel products.
Article
Biochemistry & Molecular Biology
Xu-Hui Huang, Yu-Ying Zhang, Ming Zhu, Da-Yong Zhou, Ming Du, Bei-Wei Zhu, Xiu-Ping Dong, Ian Fisk, Lei Qin
Summary: Various extraction methods were used to analyze the relationship between aroma components in clam soup and perception, resulting in the identification of 119 volatile compounds. The significant impact of 14 key odorants on aroma perception was verified, providing valuable insights for aroma research in aquatic food and clam product processing.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
