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Demircan B, Velioglu YS, Giuffrè AM. Comparison of different drying methods for bergamot peel: Chemical and physicochemical properties. J Food Sci 2024; 89:1498-1516. [PMID: 38317407 DOI: 10.1111/1750-3841.16944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 12/28/2023] [Accepted: 01/04/2024] [Indexed: 02/07/2024]
Abstract
This study examines the effectiveness of seven drying methods applied to bergamot peels, encompassing hot air, microwave, infrared-assisted microwave, freeze, infrared, sun, and oven drying. All samples exhibited moisture content and water activity levels within the acceptable range for dry foods. All methods effectively transformed the peels into powdered form, yielding comparable results. Each method offers distinct advantages and disadvantages, and the choice of method should be based on the desired properties of the final product. The highest ascorbic acid content was found in freeze-dried and hot air-dried samples (>400 mg/100 g), whereas sun-dried samples had the lowest (89.58 mg/100 g). Infrared-dried samples exhibited the highest levels of total phenolics and flavonoids (193.40 and 530.14 mg/100 g, respectively), attributed to reactions induced by elevated temperatures. The total carotenoids were higher in freeze-dried samples (54.12 mg/100 g) compared to other drying methods (<27 mg/100 g). Microwave-dried samples had the highest 5-hydroxymethylfurfural content (73.06 mg/100 g), and freeze-dried samples had the highest naringin content (1568.70 mg/100 g). Although infrared drying had good particle density, porosity, and fluidity, freeze-drying was the most effective, retaining the highest levels of bioactive compounds. Among the methods studied, freeze-drying is recommended due to its superior ability to preserve bioactive compounds. Infrared and infrared-assisted drying methods were suitable for recovering phenolics from bergamot waste, offering lower energy consumption and practical preservation of physicochemical properties. This study emphasizes the importance of selecting the appropriate drying method to ensure high-quality dried food and producing value-added products from bergamot waste, contributing to sustainable agriculture and waste reduction. PRACTICAL APPLICATION: This study demonstrates that infrared and freeze-drying are the most effective methods for producing high-quality bergamot peel samples with enhanced antioxidant properties. These findings hold promising implications for the food industry, offering a viable approach to preserve bergamot peels and their valuable attributes.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Yakup Sedat Velioglu
- Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey
| | - Angelo Maria Giuffrè
- Department of AGRARIA, Università degli Studi Mediterranea di Reggio Calabria, Reggio Calabria, Italy
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Dou X, Ren X, Zheng Q, He Y, Lv M, Liu L, Yang P, Hao Y, Chen F, Tang X. Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread. Foods 2023; 12:3818. [PMID: 37893711 PMCID: PMC10606926 DOI: 10.3390/foods12203818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 09/29/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, Lactococcus lactis lactis subspecies 1.2472, Streptococcus thermophilus 1.2718, and thermostable Lactobacillus rhamnosus HCUL 1.1901-1912 were used to ferment rice flour for preparing rice bread. The characteristics of fermented rice bread were studied to elucidate the mechanism by which fermentation improves the anti-staling ability of rice bread. The amylose content of rice flour increased after fermentation. The peak viscosity, attenuation value, final viscosity, recovery value, and gelatinization temperature decreased. Amylopectin was partially hydrolyzed, and the amylose content decreased. The crystallinity of starch decreased, and the minimum crystallinity of Lactococcus lactis subsp. lactis fermented rice starch (LRS) was 11.64%. The thermal characteristics of fermented rice starch, including To, Tp, Tc, and ΔH, were lower than RS (rice starch), and the △H of LRS was the lowest. Meanwhile, LRS exhibited the best anti-staling ability, and with a staling degree of 43.22%. The T22 of the LRF rice flour dough was lower, and its moisture fluidity was the weakest, indicating that moisture was more closely combined with other components. The texture characteristics of fermented rice bread were improved; among these, LRF was the best: the hardness change value was 1.421 times, the elasticity decrease was 2.35%, and the chewability change was 47.07%. There, it provides a theoretical basis for improving the shelf life of bread.
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Affiliation(s)
- Xinlai Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Xuyang Ren
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Qiumei Zheng
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Yinyuan He
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Mingshou Lv
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Linlin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Ping Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Yanlin Hao
- Institute of Nutrition and Health, China Agricultural Universities, Beijing 100083, China;
| | - Fenglian Chen
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China; (X.D.); (X.R.); (Q.Z.); (Y.H.); (M.L.); (L.L.); (P.Y.)
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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Hu J, Sun X, Yang F, Vidyarthi SK, Xiao H, Liu C, Duan X, Wang H. Changes in, and correlation analysis of, volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze drying and hot-air drying. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6330-6339. [PMID: 37195093 DOI: 10.1002/jsfa.12707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 04/13/2023] [Accepted: 05/17/2023] [Indexed: 05/18/2023]
Abstract
BACKGROUND Lemon juice vesicles are distinguished by their unique and abundant volatile flavor compounds, which can undergo complex changes during drying. In this study, integrated freeze drying (IFD), conventional freeze drying (CFD), and hot-air drying (AD) were used to dry lemon juice vesicles to investigate the changes in, and correlations among volatile compounds, fatty acids, and key enzyme activity during the drying process. RESULTS Twenty-two volatile compounds were detected during the drying processes. Compared with fresh samples, seven compounds were lost in the dried samples after IFD, seven after CFS, and six after AD, and the loss rates of the total content of volatile compounds in the dried samples were 82.73% in CFD, more than 71.22% in IFD, and more than 28.78% in AD. In total, 1.015 mg/g of seven fatty acids were detected in the fresh samples; the content loss rates of total fatty acids after drying were 67.68% in AD, more than 53.00% in CFD, and more than 36.95% in IFD, respectively. During the three drying processes, IFD retained relatively higher enzyme activity in the samples. CONCLUSION Many positive and negative correlations (P < 0.05) were observed among the key enzyme effects, fatty acids, and volatile compounds, showing close associations. The current work provides information that is important for the selection of suitable drying techniques for lemon juice vesicles and suggests how to control their flavor during the drying process. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jiaqi Hu
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xiyun Sun
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Feifei Yang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Sriram K Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, California, USA
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunju Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Xiaojie Duan
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Haiou Wang
- School of Food Science, Nanjing Xiaozhuang University, Nanjing, China
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Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC-MS combined with multivariate data analysis. Food Chem 2023; 410:135368. [PMID: 36608556 DOI: 10.1016/j.foodchem.2022.135368] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 12/29/2022] [Accepted: 12/29/2022] [Indexed: 12/31/2022]
Abstract
To understand the evolution of aroma in jujubes during dynamic freeze drying (FD), the relationship between aroma compounds, precursors, and related enzyme activities were analyzed. Fifty-three volatiles were identified during FD processing. After FD, the total aroma contents were increased from 11,004 to 14,603 μg/kg, ketones content was significantly decreased by 54.11 %, resulted in the loss of creamy note in freeze-dried jujube (FDJ). Through the network analysis, serine, glycine, proline, valine, cysteine, arginine, glutamic acid, lysine and leucine had the significant correlation with pyrazines, dominated the roasty note of FDJ. Linoleic acid, α-linolenic acid and oleic acid with lipoxygenase had important effects on the increase of esters (from 412 to 9,486 μg/kg), contributed fruity and sweet notes of FDJ. Besides, through the Mantel test, the influence degree of factors on the formation of FDJ aroma was ranked as temperature > enzyme activity > fatty acids > amino acids.
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Gou M, Chen Q, Qiao Y, Jin X, Zhang J, Yang H, Fauconnier ML, Bi J. Key aroma-active compounds identification of Ziziphus jujuba cv. Huizao: Effect of pilot scale freeze-drying. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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Zhao R, Xiao H, Liu C, Wang H, Wu Y, Ben A, Wang Y. Dynamic changes in volatile and non-volatile flavor compounds in lemon flavedo during freeze-drying and hot-air drying. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods 2022; 11:foods11182862. [PMID: 36140987 PMCID: PMC9498367 DOI: 10.3390/foods11182862] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/06/2022] [Accepted: 09/10/2022] [Indexed: 11/26/2022] Open
Abstract
Lemon juice vesicles have abundant flavor components that can undergo complex changes during drying. Three drying methods, including integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot-air drying (AD), were studied to determine their effects on the dynamic changes in the flavor compounds in lemon juice vesicles. Compared with the fresh samples, the final dried samples that underwent IFD, CFD, and AD lost seven, seven, and six volatile flavor compounds and three, four, and five amino acids, respectively; the order of the loss ratios with respect to the volatile compound content was: 82.73% in CFD > 71.22% in IFD > 28.78% in AD. AD resulted in the highest total amino acid content (10.83 ± 0.20 mg/g), which was 1.39 and 5.54 mg/g higher than that of IFD and CFD, respectively; CFD resulted in the highest total organic acid content (45.94 ± 0.34 mg/g), which was 8.01 and 7.87 mg/g higher than that of IFD and AD, respectively; and AD contributed to the highest total soluble sugars (17.12 ± 0.20 mg/g), which was 1.24 and 1.49 mg/g higher than that of IFD and CFD, respectively. A correlation analysis demonstrated that most of the amino acids and the soluble sugars were closely related to the profiles of the volatile compounds in the lemon juice vesicles during drying.
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8
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Biochemical characterization of apple slices dried using low temperature and stored in modified atmosphere packaging. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104694] [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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9
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Mostafa S, Wang Y, Zeng W, Jin B. Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation. FRONTIERS IN PLANT SCIENCE 2022; 13:860157. [PMID: 35360336 PMCID: PMC8961363 DOI: 10.3389/fpls.2022.860157] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Accepted: 02/09/2022] [Indexed: 05/27/2023]
Abstract
Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.
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Affiliation(s)
- Salma Mostafa
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
- Department of Floriculture, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Yun Wang
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Wen Zeng
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
| | - Biao Jin
- College of Horticulture and Plant Protection, Yangzhou University, Yangzhou, China
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10
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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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11
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Zhang C, Chen X, Zhang J, Kilmartin PA, Quek SY. Exploring the effects of microencapsulation on odour retention of fermented noni juice. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Ezeanaka MC, Nsor-Atindana J, Zhang M. Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02296-w] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Bi S, Wang A, Wang Y, Xu X, Luo D, Shen Q, Wu J. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality. Food Chem 2019; 289:680-692. [DOI: 10.1016/j.foodchem.2019.03.108] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 03/15/2019] [Accepted: 03/20/2019] [Indexed: 12/20/2022]
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14
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Paśko P, Tyszka-Czochara M, Trojan S, Bobis-Wozowicz S, Zagrodzki P, Namieśnik J, Haruenkit R, Poovarodom S, Pinsirodom P, Gorinstein S. Glycolytic genes expression, proapoptotic potential in relation to the total content of bioactive compounds in durian fruits. Food Res Int 2019; 125:108563. [PMID: 31554073 DOI: 10.1016/j.foodres.2019.108563] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 07/09/2019] [Accepted: 07/13/2019] [Indexed: 12/24/2022]
Abstract
The properties of durian fruit at five stages of ripeness were evaluated and compared. The physicochemical parameters such as titratable acidity (TA) and total soluble solids (TSS) increased, whereas the pH slightly decreased during the ripening process. The highest contents of polyphenols, flavonoids, flavanols, tannins, vitamin C and the antioxidant capacities, measured by radical scavenging assays, were found in ripe and overripe fruits. The structural properties of extracted polyphenols were evaluated by Fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy. The interaction of polyphenols with the main drug carrier in blood human serum albumin (HSA) showed decrease in its fluorescence intensity. The binding properties of polyphenols were in direct correlation with the antioxidant capacities of the investigated fruits. HepG2 cells evaluated cytotoxic effect and the mechanism of cell death after treatment with durian. The metabolism of carbohydrates was examined on the expression of glycolysis-related genes (hexokinase 2 (HK2); 6-phosphofructo-2-kinase 4 (PFKFB4); facilitated glucose transporter member 1 (SLC2A1 (Glut1)) and lactate dehydrogenase A and utilization of glucose in the hepatocytes with durian treatment. Durian in immature stage had stronger cytotoxic effect and weak proapoptotic potential on HepG2 cells than the mature and overripe ones. The ripe and overripe fruits increased the expression of hepatic HK2 and PFKFB4 glycolytic genes and stimulated glucose utilization in HepG2 cells. The present results indicate that durians reveal different biological activity and may provide their broad and extensive use as medicinal or functional foods.
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Affiliation(s)
- Paweł Paśko
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Kraków, Poland.
| | | | - Sonia Trojan
- Chair of Medical Biochemistry, Jagiellonian University Medical College, Kraków, Poland
| | - Sylwia Bobis-Wozowicz
- Department of Cell Biology, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, Kraków, Poland
| | - Paweł Zagrodzki
- Department of Food Chemistry and Nutrition, Jagiellonian University Medical College, Kraków, Poland
| | - Jacek Namieśnik
- Gdańsk University of Technology, Faculty of Chemistry, Department of Analytical Chemistry, Gdańsk, Poland
| | - Ratiporn Haruenkit
- Faculty of Agro-Industry, King Mongkut's Institute of Technology, Ladkrabang, Bangkok, Thailand
| | - Sumitra Poovarodom
- Department of Soil Science, King Mongkut's Institute of Technology, Ladkrabang, Bangkok, Thailand
| | - Praphan Pinsirodom
- Faculty of Agro-Industry, King Mongkut's Institute of Technology, Ladkrabang, Bangkok, Thailand
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Hadassah Medical School, The Hebrew University, Jerusalem, Israel.
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A Aziz NA, Mhd Jalil AM. Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian ( Durio Zibethinus Murr.): A Review. Foods 2019; 8:E96. [PMID: 30871187 PMCID: PMC6463093 DOI: 10.3390/foods8030096] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 02/26/2019] [Accepted: 03/06/2019] [Indexed: 12/13/2022] Open
Abstract
Durian (Durio zibethinus Murr.) is an energy-dense seasonal tropical fruit grown in Southeast Asia. It is one of the most expensive fruits in the region. It has a creamy texture and a sweet-bitter taste. The unique durian flavour is attributable to the presence of fat, sugar, and volatile compounds such as esters and sulphur-containing compounds such as thioacetals, thioesters, and thiolanes, as well as alcohols. This review shows that durian is also rich in flavonoids (i.e., flavanols, anthocyanins), ascorbic acid, and carotenoids. However, limited studies exist regarding the variation in bioactive and volatile components of different durian varieties from Malaysia, Thailand, and Indonesia. Experimental animal models have shown that durian beneficially reduces blood glucose and cholesterol levels. Durian extract possesses anti-proliferative and probiotics effects in in vitro models. These effects warrant further investigation in human interventional studies for the development of functional food.
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Affiliation(s)
- Nur Atirah A Aziz
- School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia.
| | - Abbe Maleyki Mhd Jalil
- School of Nutrition and Dietetics, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia.
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Arsa S, Theerakulkait C. Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4479-4487. [PMID: 29457850 DOI: 10.1002/jsfa.8972] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 01/25/2018] [Accepted: 02/09/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Rice bran is a by-product obtained from the rice milling industry. The aims of this research were to add value to rice bran by preparation of enzymatic hydrolyzed rice bran protein concentrate (HRPC) as a flavoring agent and the flavoring which was produced by HRPC has not been investigated. Different drying methods (freeze-drying and spray-drying) and fructose additions were studied for improvement of rice bran protein sensorial aroma characteristics. RESULTS The most abundant amino acids in liquid HRPC (LH) were glutamic acid, arginine, aspartic acid and leucine. The intensity of desirable aromas, such as cereal-like, nut-like, milk-powder-like, sweet, and cocoa-like aroma, were higher in spray-dried HRPC powder (SHP) than in LH and freeze-dried HRPC. Volatile compounds, such as aldehydes, pyrazines and ketones, were significantly increased in HRPC powders in which fructose was added before spray-drying (SHP-F). Higher amounts of 2-methylbutanal, 3-methylbutanal, phenylacetaldehyde, 2,5-dimethylpyrazine, vanillin, 2-acetylpyrrole and maltol were detected in SHP-F. Moreover, these compounds had high odor active values, which accounted for the cocoa-like, sweet, nut-like, and milk-powder-like characteristics of SHP-F. CONCLUSIONS These findings could lead to the creation of desirable aroma characteristics of rice bran protein concentrate by different preparation methods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Supeeraya Arsa
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
| | - Chockchai Theerakulkait
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
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17
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Sanchez-Reinoso Z, Osorio C, Herrera A. Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterisation of microencapsulates. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2017.05.040] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Volatile composition and sensory characteristics of onion powders prepared by convective drying. Food Chem 2017; 231:386-392. [PMID: 28450021 DOI: 10.1016/j.foodchem.2017.03.129] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Revised: 03/09/2017] [Accepted: 03/22/2017] [Indexed: 11/22/2022]
Abstract
Volatile composition and sensory characteristics of onion powders prepared by convective drying at different temperatures (50, 70, and 90°C) were investigated. Dipropyl disulfide was the major volatile compound in fresh onion (77.70% of total volatile compounds). However it was considerably lost during drying, reaching 6.93-32.25µg/g solids. Dipropyl disulfide showed a positive correlation with green sensory attribute perceived by descriptive sensory analysis. Thiophenes, which were responsible for caramel and sweet attributes, were produced by drying especially when the drying temperature was high. Aldehydes, another type of volatile compound found in fresh onion, showed a positive correlation with humidity. The aldehyde content in dried onion was the highest at the lowest drying temperature, possibly because the aldehydes were produced by the residual enzymes in fresh onion. Using a low temperature for drying was ideal to retain the aroma of fresh onion.
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Lubes G, Goodarzi M. Analysis of Volatile Compounds by Advanced Analytical Techniques and Multivariate Chemometrics. Chem Rev 2017; 117:6399-6422. [PMID: 28306239 DOI: 10.1021/acs.chemrev.6b00698] [Citation(s) in RCA: 102] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Smelling is one of the five senses, which plays an important role in our everyday lives. Volatile compounds are, for example, characteristics of food where some of them can be perceivable by humans because of their aroma. They have a great influence on the decision making of consumers when they choose to use a product or not. In the case where a product has an offensive and strong aroma, many consumers might not appreciate it. On the contrary, soft and fresh natural aromas definitely increase the acceptance of a given product. These properties can drastically influence the economy; thus, it has been of great importance to manufacturers that the aroma of their food product is characterized by analytical means to provide a basis for further optimization processes. A lot of research has been devoted to this domain in order to link the quality of, e.g., a food to its aroma. By knowing the aromatic profile of a food, one can understand the nature of a given product leading to developing new products, which are more acceptable by consumers. There are two ways to analyze volatiles: one is to use human senses and/or sensory instruments, and the other is based on advanced analytical techniques. This work focuses on the latter. Although requirements are simple, low-cost technology is an attractive research target in this domain; most of the data are generated with very high-resolution analytical instruments. Such data gathered based on different analytical instruments normally have broad, overlapping sensitivity profiles and require substantial data analysis. In this review, we have addressed not only the question of the application of chemometrics for aroma analysis but also of the use of different analytical instruments in this field, highlighting the research needed for future focus.
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Affiliation(s)
- Giuseppe Lubes
- Laboratorio de Química en Solución. Universidad Simón Bolívar (USB) , Apartado 89000, Caracas 1080 A, Venezuela
| | - Mohammad Goodarzi
- Department of Biochemistry, University of Texas Southwestern Medical Center , Dallas, Texas 75390, United States
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Li JX, Schieberle P, Steinhaus M. Insights into the Key Compounds of Durian (Durio zibethinus L. 'Monthong') Pulp Odor by Odorant Quantitation and Aroma Simulation Experiments. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:639-647. [PMID: 28024392 DOI: 10.1021/acs.jafc.6b05299] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Sixteen compounds, previously identified as potent odorants by application of an aroma extract dilution analysis and the gas chromatography-olfactometry analysis of static headspace samples, were quantitated in the pulp of durians, variety Monthong, and odor activity values (OAVs) were calculated by dividing the concentrations obtained by the odor thresholds of the compounds in water. In combination with data recently reported for hydrogen sulfide and short-chain alkanethiols, OAVs > 1 were obtained for 19 compounds, among which ethyl (2S)-2-methylbutanoate (fruity; OAV 1700000), ethanethiol (rotten onion; OAV 480000), and 1-(ethylsulfanyl)ethane-1-thiol (roasted onion; OAV 250000) were the most potent, followed by methanethiol (rotten, cabbage; OAV 45000), ethane-1,1-dithiol (sulfury, durian; OAV 23000), and ethyl 2-methylpropanoate (fruity; OAV 22000). Aroma simulation and omission experiments revealed that the overall odor of durian pulp could be mimicked by only two compounds, namely, ethyl (2S)-2-methylbutanoate and 1-(ethylsulfanyl)ethane-1-thiol, when combined in their natural concentrations.
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Affiliation(s)
- Jia-Xiao Li
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Peter Schieberle
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany
| | - Martin Steinhaus
- Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry) , Lise-Meitner-Straße 34, 85354 Freising, Germany
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Nunes JC, Lago MG, Castelo-Branco VN, Oliveira FR, Torres AG, Perrone D, Monteiro M. Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders. Food Chem 2016; 197:881-90. [DOI: 10.1016/j.foodchem.2015.11.050] [Citation(s) in RCA: 85] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2015] [Revised: 11/03/2015] [Accepted: 11/11/2015] [Indexed: 01/28/2023]
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Lu Y, Huang D, Lee PR, Liu SQ. Effects of cofermentation and sequential inoculation ofSaccharomyces bayanusandTorulaspora delbruckiion durian wine composition. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12937] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuyun Lu
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
| | - Dejian Huang
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Lin Quan Street Suzhou Industrial Park Jiangsu 215123 China
| | - Pin-Rou Lee
- Shiro Corporation Pte Ltd; 1 Senoko Avenue Singapore City 758297 Singapore
| | - Shao-Quan Liu
- Food Science and Technology Program; Department of Chemistry; National University of Singapore; Science Drive 3 Singapore City 117543 Singapore
- National University of Singapore (Suzhou) Research Institute; 377 Lin Quan Street Suzhou Industrial Park Jiangsu 215123 China
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Arsa S, Theerakulkait C. Sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:5285-91. [PMID: 26243954 PMCID: PMC4519515 DOI: 10.1007/s13197-014-1610-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/25/2014] [Accepted: 10/13/2014] [Indexed: 11/27/2022]
Abstract
The sensory aroma characteristics of alcalase hydrolyzed rice bran protein concentrate as affected by spray drying and sugar addition were investigated. Rice bran protein concentrate (RBPC) was hydrolyzed by alcalase. Sucrose, glucose or fructose was added to the liquid rice bran protein hydrolysate (LRBPH) and subsequently spray dried. The sensory aroma intensities of the hydrolysates were evaluated. Results showed that after spray drying, the rice bran protein concentrate powder (RBPC-P) had higher sweet and cocoa-like aroma intensities than RBPC (p ≤ 0.05) and hydrolyzed rice bran protein powder (HRBPP) had higher milk powder-like aroma intensities than LRBPH (p ≤ 0.05). The sweet, cocoa-like and milk powder-like aroma intensities in hydrolyzed rice bran protein powder with fructose addition (HRBPP-F) were significantly higher (p ≤ 0.05) than those of hydrolyzed rice bran protein powder with sucrose or glucose addition (HRBPP-S or HRBPP-G). HRBPP-F had the highest overall aroma liking score. These results also indicate that spray drying and sugar addition could improve the sensory aroma characteristics of alcalase hydrolyzed RBPC.
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Affiliation(s)
- Supeeraya Arsa
- Department of Food Science and Technology, Kasetsart University, Bangkok, 10900 Thailand
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Her JY, Kim MS, Kim MK, Lee KG. Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12888] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jae-Young Her
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Min Suk Kim
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Mina K. Kim
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
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Zhang M, Chen H, Mujumdar AS, Tang J, Miao S, Wang Y. Recent developments in high-quality drying of vegetables, fruits, and aquatic products. Crit Rev Food Sci Nutr 2015; 57:1239-1255. [DOI: 10.1080/10408398.2014.979280] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Huizhi Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun. S. Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Québec, Canada
| | - Juming Tang
- Department of Biological Systems Engineering, Washington State University, Pullman, Washington, USA
| | - Song Miao
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | - Yuchuan Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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Wasnin RM, Karim MSA, Ghazali HM. Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:2977-89. [PMID: 26396291 PMCID: PMC4571262 DOI: 10.1007/s13197-012-0869-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2012] [Accepted: 10/08/2012] [Indexed: 10/27/2022]
Abstract
Effects of controlled-temperature fermentation on several physico-chemical properties, lactic acid bacteria (LAB) counts and aroma of durian pulp were examined by storing fresh durian pulp was mixed with 2 % (w/w) salt and stored at 15 °C, 27 °C and 40 °C for 10 days. Storage at 15 °C did not affect the properties of the pulp much. However, at 27 °C and 40 °C, pH and total soluble solids decreased up to 60 % and 52 %, respectively, with greater losses at 27 °C. Titratable acidity, which increased at 27 °C, was due to lactic and acetic acids formation. Loss of sucrose and increases in glucose were greater at 27 °C. LAB population increased up to Day 3 of storage, and then decreased slightly. Principal component analysis based on aroma examination using a zNose(TM) showed better retention of aroma profile at 27 °C. Overall, durian fermented at 27 °C was more acceptable than the one prepared at 40 °C, and it is ready to be consumed between Day 4 and 6.
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Affiliation(s)
- Ramdiah M. Wasnin
- />Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Muhammad Shahrim Abdul Karim
- />Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Hasanah Mohd Ghazali
- />Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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Mehyar GF, Al-Ismail KM, Al-Isamil KM, Al-Ghizzawi HM, Holley RA. Stability of cardamom (Elettaria cardamomum) essential oil in microcapsules made of whey protein isolate, guar gum, and carrageenan. J Food Sci 2014; 79:C1939-49. [PMID: 25224989 DOI: 10.1111/1750-3841.12652] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Accepted: 08/13/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED The effects of microencapsulating cardamom essential oil (CEO) in whey protein isolate (WPI) alone and combined with guar gum (GG) and carrageen (CG) on microencapsulation efficiency, oil chemical stability, and microcapsule structure were investigated. Freeze-dried microcapsules were prepared from emulsions containing (w/w): 15% and 30% WPI; 0.1% GG, and 0.2% CG as wall materials with CEO (at 10% of polymer concentration) as core material, and physical properties and chemical stability were compared. Bulk density of microcapsules was highest in WPI without GG or CG and in 30% WPI + GG microcapsules, and was more affected by moisture content (r = -0.6) than by mean particle diameter (d43 ; r = -0.2) and span (r = 0.1). Microcapsules containing only WPI had the highest entrapped oil (7.5%) and microencapsulation efficiency (98.5%). The concentrations of 1,8-cineole and d-limonene were used as indicators for microcapsule chemical stability since they were the main components of CEO. Microcapsules retained higher (P ≤ 0.05) concentrations of both components than non-microencapsulated CEO during 16 wk storage at 20 ºC, but higher loss of both components was noted at 35 ºC. Microencapsulated d-limonene was reduced faster than 1,8-cineole regardless of temperature. The 30% WPI and 30% WPI + GG microcapsules retained CEO best throughout storage at both storage temperatures. Scanning electron micrographs revealed that WPI microcapsules had smooth surfaces, were relatively homogenous and regular in shape, whereas GG and CG addition increased visual surface porosity and reduced shape regularity. It was concluded that the best formulation for encapsulating CEO was 30% WPI. PRACTICAL APPLICATION Encapsulating cardamom essential oil in whey protein isolate alone or combined with guar gum produced dried powders that effectively retained and chemically stabilized CEO, and therefore enhanced its handling and storability.
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Affiliation(s)
- Ghadeer F Mehyar
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, The Univ. of Jordan, Amman, Jordan
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Applications of in vivo and in vitro solid-phase microextraction techniques in plant analysis: A review. Anal Chim Acta 2013; 794:1-14. [DOI: 10.1016/j.aca.2013.05.016] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2012] [Revised: 05/04/2013] [Accepted: 05/07/2013] [Indexed: 12/11/2022]
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30
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Lasekan O, Abbas KA. Distinctive Exotic Flavor and Aroma Compounds of some Exotic Tropical Fruits and Berries: A Review. Crit Rev Food Sci Nutr 2012; 52:726-35. [DOI: 10.1080/10408398.2010.507910] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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31
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Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.12.009] [Citation(s) in RCA: 88] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Metabolite profiling on apple volatile content based on solid phase microextraction and gas-chromatography time of flight mass spectrometry. J Chromatogr A 2011; 1218:4517-24. [PMID: 21641602 DOI: 10.1016/j.chroma.2011.05.019] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2010] [Revised: 03/02/2011] [Accepted: 05/09/2011] [Indexed: 11/24/2022]
Abstract
A headspace SPME GC-TOF-MS method was developed for the acquisition of metabolite profiles of apple volatiles. As a first step, an experimental design was applied to find out the most appropriate conditions for the extraction of apple volatile compounds by SPME. The selected SPME method was applied in profiling of four different apple varieties by GC-EI-TOF-MS. Full scan GC-MS data were processed by MarkerLynx software for peak picking, normalisation, alignment and feature extraction. Advanced chemometric/statistical techniques (PCA and PLS-DA) were used to explore data and extract useful information. Characteristic markers of each variety were successively identified using the NIST library thus providing useful information for variety classification. The developed HS-SPME sampling method is fully automated and proved useful in obtaining the fingerprint of the volatile content of the fruit. The described analytical protocol can aid in further studies of the apple metabolome.
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Chin ST, Hamid Nazimah SA, Quek SY, Che Man YB, Rahman RA, Hashim DM. Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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