Article
Food Science & Technology
Marcos Roberto Casarin Jovanovichs, Mariana Basso Pinton, Leticia Pereira Correa, Douglas Pedro, Carlos Augusto Mallmann, Roger Wagner, Alexandre Jose Cichoski, Jose Manuel Lorenzo, Alfredo Jorge Costa Teixeira, Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos
Summary: This study evaluated the impact of lipid reformulation on the properties of salamis. Two gels were produced, one with psyllium fiber (GP) and the other with a combination of this fiber and linseed oil (GL+P). The reformulation had minimal effect on pH and lactic acid bacteria during processing. It improved the nutrition of salamis but impacted their oxidative stability and sensory profiles.
Article
Food Science & Technology
Tatiane Jessica Siebeneichler, Jessica Fernanda Hoffmann, Vanessa Galli, Rui Carlos Zambiazi
Summary: This review focuses on the critical factors for maintaining pecan nut quality, including pre- and post-harvest factors and the impact of each step in the process. It is found that cultivar choice, handling, and storage conditions play a significant role in the chemical composition and sensory aspects of pecans. Optimal cultivar selection, handling methods, and storage conditions are recommended to preserve the high-quality characteristics of pecan nuts.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ahmet Dursun, Zehra Guler
Summary: The effects of different rates (0% to 2%) of freshly crushed garlic incorporated in raw ground meat on color, pigment forms, lipid oxidation indicators, and volatilomic were investigated during 96 h storage at 4 degrees C. It was found that increasing garlic rate and prolonging storage time led to decreased redness, color stability, oxymyoglobin, and deoxymyoglobin, but increased metmyoglobin, lipid oxidation products, and volatile compounds. Principal component analysis successfully classified the meat samples based on pigment, color, lipolytic, and volatilomic changes. Metmyoglobin was positively correlated with lipid oxidation products, while other pigment forms and color parameters showed negative correlations. Increased metmyoglobin and decreased redness and color stability could be reliable indicators of lipid oxidation. However, incorporating fresh garlic into ground meat did not prove to enhance oxidative stability.
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
Microbiology
Yingli Liu, Yating Cao, Kalekristos Yohannes Woldemariam, Shengjie Zhong, Qinglin Yu, Jing Wang
Summary: This study found that adding yeast to the fermented sausage model can effectively reduce fat oxidation and the production of harmful odors. Certain yeast strains have strong antioxidant properties and metabolic potential, which can lower the content of aroma compounds associated with fat oxidation.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Zhen Yang, Ying Zhou, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Summary: The study showed that both superheated steam treatment and extrusion treatment can increase the lipid stability of black soybean noodles by inhibiting the activity of lipid-degrading enzymes, reducing the formation of volatile compounds, and decreasing the degradation of polyunsaturated fatty acids.
Article
Food Science & Technology
J. Ortuno, L. Mateo, M. T. Rodriguez-Estrada, S. Banon
Summary: The study found that sous-vide cooking and grilling had similar effects on weight loss, moisture, and fat content of lamb patties, but sous-vide cooking was more effective in preventing the formation of oxidation products and oxidized sterols, making it a healthier cooking method.
Article
Chemistry, Applied
Min Zhang, Jing-Jing Fu, Jun-Long Mao, Xiu-Ping Dong, Yue-Wen Chen
Summary: The effects of basic amino acids, especially L-lysine, on lipid oxidation and the formation of volatile compounds in low-sodium cured large yellow croaker were investigated. It was found that basic amino acids contribute greatly to inhibiting the degradation of phospholipids and lipid oxidation. Key differential lipid metabolites such as PC 18:1/20:5, PC 16:0/18:1, and triacylglycerol (TG) 16:1/20:5/22:6 were identified, as well as key differential volatile compounds such as 1-propanol, 2-methyl, and gamma-hexalactone. The correlation analysis revealed a positive relationship between alcohols, esters, and TG molecules composed of saturated and monounsaturated fatty acids.
Article
Chemistry, Applied
Yujie Su, Zheng Chen, Junhua Li, Cuihua Chang, Luping Gu, Yanjun Yang
Summary: The study developed a salted egg yolk flavoring through enzymatic hydrolysis and microwave irradiation, which could force water and lipids in egg yolk to migrate out, leading to lipid oxidation. The generated volatile compounds, such as Hexanal and Benzaldehyde, were closely related to SEY flavor. This method could be an alternative for salted egg yolk production and lay the foundation for further exploration of egg yolk flavor systems.
Article
Food Science & Technology
Massimo Mozzon, Cinzia Mannozzi, Roberta Foligni, Andrea Osimani, Filippo Galdenzi, Romolo Laurita, Silvia Tappi, Marco Dalla Rosa
Summary: This study evaluated the oxidation degree of lipids in sardine tissue treated with plasma activated water (PAW) and assessed its impact on the natural microflora of the fish. The results showed that PAW reduced the bacterial count in sardines but did not improve their shelf life under chilling temperatures. PAW treatment also caused a loss of fatty acids and an increase in oxidation products. Further research is needed to understand the effectiveness of PAW in microbial decontamination of proteinaceous materials.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shumeng Wu, Yulu Peng, Jinzhong Xi, Qiyan Zhao, Dan Xu, Zhengyu Jin, Xueming Xu
Summary: This study investigated the impact of corn oil and Lactococcus laths on the aroma of sourdough bread. It was found that the addition of corn oil and lipase resulted in the formation of key aroma compounds that distinguished the sourdough bread from other bread varieties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Elisa Franco Ribeiro, Tiago Carregari Polachini, Adilson Roberto Locali-Pereira, Natalia Soares Janzantti, Amparo Quiles, Isabel Hernando, Vania Regina Nicoletti
Summary: The freeze-dried and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated for their ability to preserve oil quality over a 30-day storage period at 25 degrees C. The powdered emulsions were found to effectively maintain the oil's quality, making them suitable for commercialization and use as a food ingredient and potential flavoring.
Article
Food Science & Technology
Zhen Yang, Qian Huang, Jun-Jie Xing, Xiao-Na Guo, Ke-Xue Zhu
Summary: This study found that industrial processing, especially the hydration process, significantly altered the lipid profile and promoted lipid oxidation during the preparation of dried noodles.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Sasinee Kunyaboon, Kanjana Thumanu, Jae W. Park, Chompoonuch Khongla, Jirawat Yongsawatdigul
Summary: Lipid oxidation in silver carp stored in ice for 14 days and its washed mince was evaluated, showing decreasing lipid, phospholipid, PUFA, and MUFA contents with storage time. Belly flap had highest TBARS value while mince had lowest. Key volatile compounds in belly flaps of fish stored for 7-14 days were 1-hexanol, 1-octen-3-ol, and 1-hexanal.
Article
Agriculture, Multidisciplinary
Xiao-Yu Tian, Joshua H. Aheto, Xingyi Huang, Kaiyi Zheng, Chunxia Dai, Chengquan Wang, Jun-Wen Bai
Summary: This study analyzed the changes in pork during processing using advanced techniques, with pre-processed spectra models showing efficiency in predicting moisture content and TBARS, CLSM revealing major structural changes in oven-cooked pork samples, and GC-IMS identifying 35 volatile components.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Hina Kamal, Marwa Hamdi, Priti Mudgil, Mouza Aldhaheri, Mohammad Affan Baig, Hassan M. Hassan, Abdulhakeem S. Alamri, Charis M. Galanakis, Sajid Maqsood
Summary: The study aims to investigate the effects of the digestive process on the survivability of phenolic compounds and the bioactive properties of four commonly consumed dates varieties. Higher amounts of phenolics were found in the intestinal extracts of Khalas and Booman, indicating higher total phenolic contents in those samples. Khalas and Khudri gastric extracts showed the highest DPPH radical scavenging activities, while Khalas intestinal extract displayed the highest ABTS radical scavenging potential. Safawi and Khalas showed the highest increase in alpha-glucosidase inhibition activity, and Safawi and Khalas intestinal extracts had the highest DPP-IV inhibition activities. Khudri and Khalas after intestinal digestion showed the highest pancreatic lipase and cholesterol esterase inhibition activities. Overall, Khalas variety exhibited more potent bioactive properties than other date varieties.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
(2023)
Article
Plant Sciences
Munira Alblooshi, Aarthi Rekha Devarajan, Brij Pal Singh, Preethi Ramakrishnan, Hussein Mostafa, Hina Kamal, Priti Mudgil, Sajid Maqsood
Summary: Colocynth, a traditional Chinese herbal medicine, has potential applications as a nutraceutical and functional food ingredient. Enzymatic hydrolysis of colocynth seed protein using proteolytic enzymes (alcalase, bromelain, and chymotrypsin) resulted in the highest degree of hydrolysis (87.82%) after 9 hours of chymotrypsin treatment. The hydrolysates showed superior antioxidant activity and inhibition of enzymes related to diabetes and hyperlipidemia.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Food Science & Technology
Avtar Singh, Kartik Sharma, Pornpot Nuthong, Soottawat Benjakul
Summary: In this study, the emulsifying properties of psyllium husk powder at various concentrations in natural actomyosin extracted from threadfin bream mince were investigated. The addition of psyllium husk powder at 1.25 g/100 mL and 2.50 g/100 mL resulted in increased emulsion activity and stability indexes. Furthermore, the gel properties and consumer acceptability of fish tofu with different levels of psyllium husk powder were examined.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Pitima Sinlapapanya, Punnanee Sumpavapol, Rotimi E. Aluko, Pornpot Nuthong, Bin Zhang, Soottawat Benjakul
Summary: Long pepper, soursop, green vein kratom, and red vein kratom extracts were prepared and studied for their antioxidant and antimicrobial activities. Red vein kratom extract showed the highest yield and total phenolic content. It exhibited the lowest minimum inhibitory concentration and minimum bactericidal concentration against four bacteria compared to the other extracts. Green vein kratom extract was effective in retarding chemical changes and reducing microbiological growth while inhibiting lipid oxidation in tilapia mince.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(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, Applied
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: The aim of this study was to determine the optimum condition for preparing chitooligosaccharide-catechin conjugate (COS-CAT) liposomes using different stabilising agents. COS-CAT liposomes were prepared using soy phosphatidylcholine (SPC) and either glycerol or cholesterol, and their encapsulation efficiency, loading capacity, physicochemical characteristics, FTIR spectra, thermal stability, and structure were assessed. The results showed that COS-CAT loaded liposome stabilised by cholesterol (COS-CAT-CHO) exhibited higher stability, with the highest encapsulation efficiency and loading capacity, and the lowest zeta potential, polydispersity index, and releasing efficiency.
JOURNAL OF MICROENCAPSULATION
(2023)
Article
Food Science & Technology
Waqas N. Baba, Raghad Abdelrahman, Sajid Maqsood
Summary: This study investigates the complexation of greent solvent extracted date leaf poly-phenolic extracts (DLPE) with bovine and camel dairy proteins, and their utilization for enhancing the stability of curcumin loaded into nano-emulsion. The results show that the thermal and photostability of curcumin improved when dairy protein-DLPE complexes were used for nanoemulsion production. The casein-DLPE complexes demonstrated the superior performance for stabilizing the emulsion and delivering the curcumin efficiently.
Article
Food Science & Technology
Umesh Patil, Saqib Gulzar, Lukai Ma, Bin Zhang, Soottawat Benjakul
Summary: A novel food-grade Pickering emulsion (PE) was prepared using muscle protein from Yellow stripe trevally as solid particles. The addition of tannic acid (TA) modified the physicochemical and emulsifying properties of the fish myofibrillar proteins (FMP). The spray-dried FMP complex with 0.5% TA showed the highest emulsion stability and could serve as a potential food-grade stabilizer/emulsifier for PE.
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Lukai Ma, Soottawat Benjakul
Summary: This study investigated the effects of liposomal encapsulation with the aid of ultrasound on the bitterness of salmon frame protein hydrolysate (SFPH) and salmon frame protein plastein (SFPP). Liposomes loaded with 1% protein hydrolysate (L-PH1) and 1% plastein (L-PT1) showed the highest encapsulation efficiency and the least bitterness. Longer ultrasonication times reduced encapsulation efficiency and increased bitterness, while decreasing particle size. Comparison between L-PH1 and L-PT1 showed that the latter had lower bitterness due to its inherent nature and higher entrapment in liposomes. Encapsulation of liposomes with 1% plastein could be an efficient delivery system to reduce the bitterness of protein hydrolysates and improve sensory characteristics.
Article
Biotechnology & Applied Microbiology
Khurshid Ahmed Baloch, Avtar Singh, Khamtorn Pudtikajorn, Soottawat Benjakul
Summary: Enrichment of n-3 polyunsaturated fatty acids (PUFA) in skipjack tuna eyeballs oil (STEO) was investigated using lipases from different yeast strains. Among all lipases tested, Candida rugosa extracellular lipase (Cr-ECL) showed promising enrichment of EPA and DHA in STEO. RSM was used to optimize reaction conditions and resulted in a significant increase in DHA and EPA concentration in STEO. The established hydrolysis protocol successfully converted fish oil from tuna waste to valuable fish oil enriched with n-3 fatty acids.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY
(2023)
Review
Food Science & Technology
Nikheel Bhojraj Rathod, Nilesh Prakash Nirmal, Sajeeb Abdullah, Vijay Kumar Reddy Surasani, Rahul Chudaman Ranveer, Siddhnath Kumar, Phatchada Chunhavacharatorn, Soottawat Benjakul, Fahad Al-Asmari
Summary: Muscle foods are highly perishable due to their high moisture content and nutritional composition, and industry widely uses chemical additives to prevent quality deterioration. However, there is a growing demand for clean label foods. Natural bioactive compounds with strong antioxidant and antimicrobial properties have promising potential for food preservation. Non-thermal extraction methods have advantages in extraction yield, stability, and bioactivity, and these compounds can be used in combination with other technologies to enhance the shelf-life of muscle foods.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2023)
Review
Fisheries
Sumeet Rai, Basmeet Kaur, Prabjeet Singh, Avtar Singh, Soottawat Benjakul, S. Vijay Kumar Reddy, Vandan Nagar, Anuj Tyagi
Summary: Though various methods such as biosecurity practices, vaccines, and antibiotics are commonly used for health management in aquaculture, phage therapy has become an attractive alternative due to the emergence of antimicrobial-resistant bacterial pathogens. Phages offer advantages such as specific targeting, minimal disruption of microbiota, auto-dosing, safety, no toxic metabolites, and relatively low cost. In aquaculture, phage therapy has shown efficacy against various bacterial pathogens through different administration routes. The use of phage cocktails and the development of region-specific phage repositories are suggested for better implementation of phage therapy in aquaculture.
AQUACULTURE INTERNATIONAL
(2023)
Article
Food Science & Technology
Krisana Nilsuwan, Saowakon Pomtong, Afeefah Chedosama, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Asian sea bass scales have collagen and calcium, and their value can be increased by producing biocalcium. The optimal alkaline pretreatment for removing non-collagenous proteins from scales was found to be using a 2 M NaOH solution for 10 minutes. The study also showed that boiling the scales resulted in lower loss of hydroxyproline (HYP) and decreased hardness, while high-pressure heating produced biocalcium powder with higher ash, calcium, and phosphorus contents.
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
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.
