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Cao H, Dong X, Wang C, Song H, Huang K, Zhang Y, Lu J, Guan X. Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes. Food Chem 2024; 446:138786. [PMID: 38422637 DOI: 10.1016/j.foodchem.2024.138786] [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: 12/11/2023] [Revised: 02/05/2024] [Accepted: 02/15/2024] [Indexed: 03/02/2024]
Abstract
This study investigated the effects of microwave on preserving the quality of quinoa during storage. Quinoa treated with 9W/60s exhibited a significant decrease in fatty acid values compared to hot air treatment. Microwave effectively delayed lipid oxidation during quinoa storage by suppressing the increase in peroxide values. MDA gradually accumulated from peroxides during storage, reaching its peak at 0.423 μmol/L in the second week. Microwave disrupted the original hydrogen bonds in lipase, causing the unwinding of the α-helix and resulting in the loss of its regular structure. Microwave reduced the stability of the β-sheet structure in lipoxygenase, breaking the natural secondary structure composition. The observed fluorescence and UV spectra features were similar, indicating that microwave alter the peptide chain of the enzyme's skeletal structure, increasing the exposure of hydrophobic chromophores. These results indicated the potential of microwave to enhance the stability of quinoa during storage.
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Affiliation(s)
- Hongwei Cao
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Xiaowei Dong
- Sensient Technologies Corp. (China) Limited, Shanghai 201100, PR China
| | - Chong Wang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Hongdong Song
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Yu Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Jun Lu
- Auckland Bioengineering Institute, the University of Auckland, Auckland 1142, New Zealand
| | - Xiao Guan
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, PR China; National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
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2
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Mai X, Zhang X, Tang M, Zheng Y, Wang D, Xu W, Liu F, Sun Z. Preparation of carboxymethyl chitosan/double-formaldehyde cellulose based hydrogel loaded with ginger essential oil nanoemulsion for meat preservation. Food Sci Biotechnol 2024; 33:1359-1369. [PMID: 38585560 PMCID: PMC10991447 DOI: 10.1007/s10068-023-01437-4] [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: 04/21/2023] [Revised: 08/30/2023] [Accepted: 09/15/2023] [Indexed: 04/09/2024] Open
Abstract
An antibacterial nano-hydrogel (ginger essential oil nanoemulsion hydrogel, GEONH) based on Schiff base reaction was prepared using double-formaldehyde micro fibrillated cellulose (DAMFC) and carboxymethyl chitosan (CMCS) loaded with ginger essential oil nanoemulsion (GEON). It was found that when the mass ratio of DAMFC/CMCS/GEON was 1/9/270, the gel time, the water absorbency, gel strength, and morphology were the best. The results of X-ray diffraction and FT-IR confirmed that the aldehyde group on the DAMFC molecular chain formed a stable chemical crosslinking with the amino group on the CMCS molecular chain, resulting in a change in the crystal structure. GEONH showed excellent bactericidal activity against Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus. Simultaneously, the prepared GEONH decreased the total viable count, Malondialdehyde, and total sulfhydryl content and improved the taste in the storage of boiled salted duck. Therefore, GEONH film is a promising fresh-keeping packaging for storing meat products. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01437-4.
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Affiliation(s)
- Xutao Mai
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210097 China
| | - Xinxiao Zhang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Minmin Tang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Yuhang Zheng
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
| | - Daoying Wang
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, 210014 China
| | - Weimin Xu
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210097 China
| | - Fang Liu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014 China
| | - Zhilan Sun
- Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Nanjing, 210014 China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, 210014 China
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Zheng L, Zeng G, Li S, Li H, Wei X, Lei H. Discrimination rancidity degree of infant formula rice flour based on Headspace Solid-Phase Microextraction combined with Gas Chromatography-Mass Spectrometry as an alternative to sensory evaluation. Food Res Int 2023; 173:113347. [PMID: 37803695 DOI: 10.1016/j.foodres.2023.113347] [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: 04/29/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
To mitigating the serious threat of harmful volatile substances to the health of infants, an alternative method of odor evaluation were proposed based on Headspace solid-phase microextraction (HS-SPME) combined with Gas Chromatography-Mass Spectrometry (GC-MS) to discriminate the degree of rancidity of infant formula rice flour (IFRF). Inspectors can simply calculate the rancidity degree of infant formula rice flour according to the regression equation based on the concentration of rancidity markers. The results showed that the joint application of OPLS-DA, molecular sensory experiments, and unsaturated fatty acids (UFAs) degradation experiments could successfully recognize the rancidity markers without collinearity in multiple linear regression analysis. The rancidity markers curve fitting was helpful for the establishment of multivariate regression model of rancidity grading. The model had an accuracy of more than 92.90% by the verification of odor evaluation. The application of the model to investigate the market IFRF samples showed that about 3% of the samples collected in the experiment were unsuitable for infant feeding. Therefore, the established model was considered to be a robust and less workload method to replace the olfactory evaluation method for discriminating the rancidity degree of IFRF.
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Affiliation(s)
- Lingyan Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
| | - Guangfeng Zeng
- Guangzhou Customs Technology Center, Guangzhou 510623, China
| | - Siyao Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Huiting Li
- Sunny Fields Trading (Shenzhen) Limited, Shenzhen 518000, China
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China.
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Guangdong Laboratory of Lingnan Modern Agriculture, South China Agricultural University, Guangzhou 510642, China
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Fan J, Zhang Y, Zhou H, Liu Y, Cao Y, Dou X, Fu X, Deng J, Tan B. Dietary Malondialdehyde Damage to the Growth Performance and Digestive Function of Hybrid Grouper ( Epinephelus fuscoguttatus♀ × E. lanceolatu♂). Animals (Basel) 2023; 13:3145. [PMID: 37835751 PMCID: PMC10571902 DOI: 10.3390/ani13193145] [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: 08/21/2023] [Revised: 09/27/2023] [Accepted: 09/27/2023] [Indexed: 10/15/2023] Open
Abstract
Malondialdehyde (MDA) is the dominant component of lipid peroxidation products. Improper storage and transportation can elevate the lipid deterioration MDA content of diets to values that are unsafe for aquatic animals and even hazardous to human health. The study aimed to investigate the effect of dietary MDA on growth performance and digestive function of hybrid grouper (Epinephelus fuscoguttatus♀ × E. lanceolatu♂). Six isoproteic and isolipidic diets were formulated to contain 0.03, 1.11, 2.21, 4.43, 8.86 and 17.72 mg/kg MDA, respectively. The study shows that the increased dietary MDA content linearly reduced the growth rate, feed utilization, body index and body lipid content of hybrid grouper, while the low dose of dietary MDA (≤2.21 mg/kg) created no difference. Similarly, dietary MDA inclusion linearly depressed the activities of intestinal digestive and absorptive enzymes as well as antioxidant enzymes, enhanced the serum diamine oxidase activity, endotoxin level and intestinal MDA content. A high dose of MDA (≥4.43 mg/kg) generally impaired the gastric and intestinal mucosa, up-regulated the relative expression of Kelch-like ECH-associated protein 1 but down-regulated the relative expression of nuclear factor erythroid 2-related factor 2 in hindgut. In conclusion, the effect of MDA on hybrid grouper showed a dose-dependent effect in this study. A low dose of dietary MDA had limited effects on growth performance and intestinal health of hybrid grouper, while a high concentration damaged the gastrointestinal structure, depressed the intestinal digestive and antioxidant functions, and thereby impaired the growth and health of hybrid grouper.
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Affiliation(s)
| | | | | | | | | | | | | | - Junming Deng
- College of Fisheries, Guangdong Ocean University, Zhanjiang 524088, China; (J.F.); (Y.Z.); (H.Z.); (Y.L.); (Y.C.); (X.D.); (X.F.); (B.T.)
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Damerau A, Ahonen E, Kortesniemi M, Gudmundsson HG, Yang B, Haraldsson GG, Linderborg KM. Docosahexaenoic acid in regio- and enantiopure triacylglycerols: Oxidative stability and influence of chiral antioxidant. Food Chem 2023; 402:134271. [DOI: 10.1016/j.foodchem.2022.134271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/01/2022] [Accepted: 09/12/2022] [Indexed: 10/14/2022]
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LIU L, LIU C, DOU S, DONG L. Volatile metabolite profiling of linolenic acid oxidation in the heating process. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Jiang CY, Cai WQ, Shang S, Miao XQ, Dong XP, Zhou DY, Jiang PF. Comparative analysis of the flavor profile and microbial diversity of high white salmon (coregonus peled) caviar at different storage temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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8
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Ahonen E, Damerau A, Suomela JP, Kortesniemi M, Linderborg KM. Oxidative stability, oxidation pattern and α-tocopherol response of docosahexaenoic acid (DHA, 22:6n–3)-containing triacylglycerols and ethyl esters. Food Chem 2022; 387:132882. [DOI: 10.1016/j.foodchem.2022.132882] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 03/09/2022] [Accepted: 04/01/2022] [Indexed: 11/26/2022]
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Efficacy and potential mechanism of hinokitiol against postharvest anthracnose of banana caused by Colletotrichum musae. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Grootveld M. Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practises: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products. Front Nutr 2022; 8:711640. [PMID: 35071288 PMCID: PMC8769064 DOI: 10.3389/fnut.2021.711640] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Accepted: 12/06/2021] [Indexed: 01/16/2023] Open
Abstract
In this manuscript, a series of research reports focused on dietary lipid oxidation products (LOPs), their toxicities and adverse health effects are critically reviewed in order to present a challenge to the mindset supporting, or strongly supporting, the notion that polyunsaturated fatty acid-laden frying oils are "safe" to use for high-temperature frying practises. The generation, physiological fates, and toxicities of less commonly known or documented LOPs, such as epoxy-fatty acids, are also considered. Primarily, an introduction to the sequential autocatalytic peroxidative degradation of unsaturated fatty acids (UFAs) occurring during frying episodes is described, as are the potential adverse health effects posed by the dietary consumption of aldehydic and other LOP toxins formed. In continuance, statistics on the dietary consumption of fried foods by humans are reviewed, with a special consideration of French fries. Subsequently, estimates of human dietary aldehyde intake are critically explored, which unfortunately are limited to acrolein and other lower homologues such as acetaldehyde and formaldehyde. However, a full update on estimates of quantities derived from fried food sources is provided here. Further items reviewed include the biochemical reactivities, metabolism and volatilities of aldehydic LOPs (the latter of which is of critical importance regarding the adverse health effects mediated by the inhalation of cooking/frying oil fumes); their toxicological actions, including sections focussed on governmental health authority tolerable daily intakes, delivery methods and routes employed for assessing such effects in animal model systems, along with problems encountered with the Cramer classification of such toxins. The mutagenicities, genotoxicities, and carcinogenic potential of aldehydes are then reviewed in some detail, and following this the physiological concentrations of aldehydes and their likely dietary sources are considered. Finally, conclusions from this study are drawn, with special reference to requirements for (1) the establishment of tolerable daily intake (TDI) values for a much wider range of aldehydic LOPs, and (2) the performance of future nutritional and epidemiological trials to explore associations between their dietary intake and the incidence and severity of non-communicable chronic diseases (NCDs).
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Affiliation(s)
- Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, Leicester, United Kingdom
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Zhang Y, Wang M, Zhang X, Qu Z, Gao Y, Li Q, Yu X. Mechanism, indexes, methods, challenges, and perspectives of edible oil oxidation analysis. Crit Rev Food Sci Nutr 2021:1-15. [PMID: 34845958 DOI: 10.1080/10408398.2021.2009437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Edible oils are indispensable food components, because they are used for cooking or frying. However, during processing, transport, storage, and consumption, edible oils are susceptible to oxidation, during which various primary and secondary oxidative products are generated. These products may reduce the nutritional value and safety of edible oils and even harm human health. Therefore, analyzing the oxidation of edible oil is essential to ensure the quality and safety of oil. Oxidation is a complex process with various oxidative products, and the content of these products can be evaluated by corresponding indexes. According to the structure and properties of the oxidative products, analytical methods have been employed to quantify these products to analyze the oxidation of oil. Combined with proper chemometric analytical methods, qualitative identification has been performed to discriminate oxidized and nonoxidized oils. Oxidative products are complex and diverse. Thus, proper indexes and analytical methods should be selected depending on specific research objectives. Expanding the mechanism of the correspondence between oxidative products and analytical methods is crucial. The underlying mechanism, conventional indexes, and applications of analytical methods are summarized in this review. The challenges and perspectives for future applications of several methods in determining oxidation are also discussed. This review may serve as a reference in the selection, establishment, and improvement of methods for analyzing the oxidation of edible oil. HighlightsThe mechanism of edible oil oxidation analysis was elaborated.Conventional oxidation indexes and their limited values were discussed.Analytical methods for the determination of oxidative products and qualitative identification of oxidized and non-oxidized oils were reviewed.
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Affiliation(s)
- Yan Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Mengzhu Wang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xuping Zhang
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Zhihao Qu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, P. R. China
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