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Porrello A, Orecchio S, Maggio A. Matrix-matched quantification of volatile organic compounds (VOCs) in gluten free flours and bakery products. Food Chem X 2024; 22:101399. [PMID: 38840722 PMCID: PMC11152647 DOI: 10.1016/j.fochx.2024.101399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 06/07/2024] Open
Abstract
The aim of this study deals with characterize the volatile profiles of gluten free flours and bakery products. An appropriate HS-SPME/GC-MS methods for the quantification analyses was performed and corn starch solid as standards was used. 34 different samples were analysed, and 127 compounds distributed in 4 classes (alcohols, aldehydes and ketones, heterocyclic compounds, and terpenes), that make up the aroma of these gluten free, were identified. The developed method is characterized by detection limits of 0.0004 and 0.0047 mg/kg for camphor and pyrazine, respectively, and linearity of quantification standards were between 0.990 and 0.998 for a range of 3-50 mg/kg.
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Affiliation(s)
- Antonella Porrello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, building 17, Italy
| | - Santino Orecchio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, building 17, Italy
| | - Antonella Maggio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale delle Scienze, Palermo, building 17, Italy
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2
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Zhong Y, Liang Y, Jia M, Si B, Lv L. Synephrine, as a scavenger and promoter, cooperates with hesperidin to reduce acrolein levels. Food Chem 2024; 431:136896. [PMID: 37591144 DOI: 10.1016/j.foodchem.2023.136896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 07/11/2023] [Accepted: 07/13/2023] [Indexed: 08/19/2023]
Abstract
Acrolein (ACR) is a harmful and active aldehyde produced in processed food that endangers foods safety. We undertook this work to explore the ACR-trapping ability of hesperidin (HES) and synephrine (SYN) from the diet. After comparing their ACR-trapping abilities, the reaction pathways of HES and SNY were analyzed using LC-MS/MS, and two adducts (HES-ACR-1 and SNY-2ACR) were synthesized, and their structures were identified by NMR. Then, we not only evaluated the synergistic trapping effects of HES and SNY on ACR in the model through the Chou-Talalay method but verified it in the processing of roasted duck wings and cookies. Furthermore, based on the quantitative analysis of the ACR-adducts of HES and SNY, we demonstrated that SYN, as a promoter, could greatly improve the ACR-capturing ability of HES by forming more adducts (3-fold). Our findings could serve as a guide for using SNY and HES as new scavengers in food processing.
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Affiliation(s)
- Yuqing Zhong
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing 210023, PR China
| | - Yu Liang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing 210023, PR China
| | - Mengwei Jia
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing 210023, PR China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889(#) Fazhan Road, Suqian 223800, PR China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2(#) Xuelin Road, Nanjing 210023, PR China.
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3
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Gu H, Si B, Yang C, Jia M, Lu Y, Lv L, Guo Y. Elimination of Acrolein by Disodium 5'-Guanylate or Disodium 5'-Inosinate at High Temperature and Its Application in Roasted Pork Patty. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20314-20324. [PMID: 38078910 DOI: 10.1021/acs.jafc.3c05064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Acrolein (ACR) is a highly active, simple unsaturated aldehyde found in various high-temperature processed foods. Its long-term accumulation in the human body increases the risk of chronic diseases. Animal and plant foodstuffs are rich in disodium 5'-guanylate (GMP) and disodium 5'-inosinate (IMP), which are authorized flavor enhancers. Herein, we used liquid chromatography with tandem mass spectrometry to explore the reaction-active kinetics and pathway of the interaction between GMP/IMP and ACR and validated it in roasted pork patties. Our results suggested that GMP and IMP could efficiently eliminate ACR by forming ACR adducts (GMP-ACR, IMP-ACR). In addition, IMP exhibited a higher reaction rate, whereas GMP had a good trapping capacity at a later stage. As carriers of GMP and IMP, dried mushrooms and shrimp exhibited an effective ACR-trapping ability in the ACR model and roasted pork patty individually and in combination. Adding 10% of dried mushroom or shrimp alone or 5% of dried mushroom and shrimp in combination eliminated up to 53.9%, 55.8%, and 55.2% ACR in a roasted pork patty, respectively. This study proposed a novel strategy to eliminate the generation of ACR in roasted pork patties by adding foodstuffs rich in GMP and IMP.
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Affiliation(s)
- Huihui Gu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889 Fazhan Road, Suqian, Jiangsu 223800, People's Republic of China
| | - Chen Yang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Mengwei Jia
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yongling Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yuxing Guo
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
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Liu J, Lu Y, Si B, Tong A, Lu Y, Lv L. Synergistic Inhibitory Effect of Multiple Polyphenols from Spice on Acrolein during High-Temperature Processing. Foods 2023; 12:2326. [PMID: 37372537 DOI: 10.3390/foods12122326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/06/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Acrolein (ACR) is a toxic unsaturated aldehyde that is produced during food thermal processing. Here, we investigated the synergistic effect of polyphenols in binary, ternary, and quaternary combinations on ACR by the Chou-Talalay method, and then explored the synergistic effect of cardamonin (CAR), alpinetin (ALP), and pinocembrin (PIN) in fixed proportion from Alpinia katsumadai Hayata (AKH) combined with curcumin (CUR) in the model, and roasted pork using LC-MS/MS. Our results showed that their synergistic effect depended on the intensification of their individual trapping ACR activities, which resulted in the formation of more ACR adducts. In addition, by adding 1% AKH (as the carrier of CAR, ALP, and PIN) and 0.01% CUR (vs. 6% AKH single) as spices, more than 71.5% (vs. 54.0%) of ACR was eliminated in roast pork. Our results suggested that selective complex polyphenols can synergistically remove the toxic ACR that is produced in food processing.
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Affiliation(s)
- Juan Liu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China
| | - Yongling Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889 Fazhan Road, Suqian 223800, China
| | - Anqi Tong
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China
| | - Yang Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing 210023, China
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Jiang K, Huang C, Liu F, Zheng J, Ou J, Zhao D, Ou S. Origin and Fate of Acrolein in Foods. Foods 2022; 11:foods11131976. [PMID: 35804791 PMCID: PMC9266280 DOI: 10.3390/foods11131976] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/27/2022] [Accepted: 06/30/2022] [Indexed: 02/05/2023] Open
Abstract
Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabolism, the origin and fate of acrolein must be traced in food. Focusing on molecular mechanisms, this review introduces the formation of acrolein in food and summarises both in vitro and in vivo fates of acrolein based on its interactions with small molecules and biomacromolecules. Future investigation of acrolein from different perspectives is also discussed.
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Affiliation(s)
- Kaiyu Jiang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (K.J.); (C.H.); (F.L.); (J.Z.)
| | - Caihuan Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (K.J.); (C.H.); (F.L.); (J.Z.)
| | - Fu Liu
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (K.J.); (C.H.); (F.L.); (J.Z.)
| | - Jie Zheng
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (K.J.); (C.H.); (F.L.); (J.Z.)
| | - Juanying Ou
- Institute of Food Safety & Nutrition, Jinan University, Guangzhou 510632, China;
| | - Danyue Zhao
- Research Institute for Future Food, The Hong Kong Polytechnic University, Hong Kong 999077, China;
| | - Shiyi Ou
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China; (K.J.); (C.H.); (F.L.); (J.Z.)
- Guangdong-Hong Kong Joint Innovation Platform for the Safety of Bakery Products, Guangzhou 510632, China
- Correspondence:
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Food additive octyl gallate eliminates acrolein and inhibits bacterial growth in oil-rich food. Food Chem 2022; 395:133546. [DOI: 10.1016/j.foodchem.2022.133546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 06/04/2022] [Accepted: 06/19/2022] [Indexed: 11/18/2022]
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Song X, Lu Y, Si B, Lu Y, Zhang Q, Lv L. Inhibitory Effect on Acrolein by Cyanidin-3- O-glucoside and Its Acrolein Adducts from the Pigment of Mynica Red. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11937-11946. [PMID: 34607437 DOI: 10.1021/acs.jafc.1c05223] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Acrolein (ACR), the simplest α,β-unsaturated aldehyde, possesses high reactivity and toxicity both in vitro and in vivo and results in various chronic diseases. This has attracted increasing interest from researchers to screen various bioactive compounds to control it. In this article, we attempted to discover a new attribute of cyanidin-3-O-glucoside (C3G), including its ACR-scavenging capacity, reaction pathway, and possible application. Our findings revealed that C3G could capture ACR to form mono- and diadducts at room temperature by using liquid chromatography-mass spectrometry, and we further synthesized and elucidated the structures of C3G-ACR and C3G-2ACR using HRMS and 2D NMR. The structural data validated that there were two active sites of C3G for trapping ACR: at C-6 in the A-ring and C-5' in the B-ring. In addition, we found that C3G-ACR exhibited a more remarkable clearing ability than C3G within a short time. More than 65.9% of ACR was eliminated by C3G-ACR within 5 min via further formation of C3G-2ACR, but there was no obvious effect of C3G on ACR. When the incubation time was extended to 120 min, C3G could remove up to 83.2% of ACR. Subsequently, we also observed that mynica red (>5% C3G), as a pigmented food additive, could efficiently eliminate ACR generated in the Chinese liquor model and real red bayberry wine products to form C3G-ACR and C3G-2ACR. Both adducts increased significantly, by 10 times to a 100 times, after adding mynica red to red bayberry wine products for 24 h; they also increased rapidly with prolonged incubation time in the liquor-mynica red model system. Therefore, our findings suggest that C3G or mynica red may be developed as a promising novel ACR inhibitor in fruit wine and assembled alcoholic drinks or as a health food.
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Affiliation(s)
- Xiaoli Song
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Yang Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Bo Si
- National Liquor Product Quality Supervision and Inspection Center, Suqian Product Quality Supervision & Inspection Institute, 889 Fazhan Road, Suqian, Jiangsu 223800, People's Republic of China
| | - Yongling Lu
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Qiuting Zhang
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
| | - Lishuang Lv
- Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2 Xuelin Road, Nanjing, Jiangsu 210023, People's Republic of China
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Drakula S, Mustač NČ, Novotni D, Voučko B, Krpan M, Hruškar M, Ćurić D. Optimization and Validation of a HS-SPME/GC–MS Method for the Analysis of Gluten-Free Bread Volatile Flavor Compounds. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02076-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Ji X. Comparative investigation of volatile components and bioactive compounds in beers by multivariate analysis. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3649] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaoyue Ji
- Advanced Analysis & Testing Center Nanjing Forestry University Nanjing China
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