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Puganen A, Damerau A, Pöysä M, Lampi AM, Piironen V, Yang B, Linderborg KM. Lipid and volatile profiles of Finnish oat batches of pure cultivars: Effect of storage on the volatile formation. Food Chem 2024; 451:139448. [PMID: 38685179 DOI: 10.1016/j.foodchem.2024.139448] [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: 12/21/2023] [Revised: 03/22/2024] [Accepted: 04/20/2024] [Indexed: 05/02/2024]
Abstract
Recent data showing the compositional variation and storage behavior among different oat batches for the purpose of food remains limited. Lipids of twenty oat flour samples of pure cultivars grown in Finland during 2019 were extracted and fractionated into neutral and polar-rich lipids. Flour was stored for nine months, and profiles of volatiles and tocols were analyzed to reveal oxidative stability. The lipid content was 5.9-8.9 g per 100 g of flour [DW] and consisted of 78.7 ± 2.5 % neutral and 21.3 ± 2.5 % polar lipids. Palmitic (16 %), oleic (36 %), and linoleic (39 %) acids were the most abundant fatty acids. Neutral lipids had more oleic and less linoleic and palmitic acids than polar lipids. The fresh samples correlated with tocols, pentanal, 2-pentylfuran, 2-heptanone, nonanal, 2-butanone, and heptanal, while stored samples were associated with 3-octen-2-one, 2-octenal, hexanal, and octanal. Lipid composition and oxidative stability are essential factors for selecting oat batches for food applications.
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Affiliation(s)
- Anna Puganen
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Annelie Damerau
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Marjo Pöysä
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
| | - Baoru Yang
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Kaisa M Linderborg
- Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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Daryani D, Pegua K, Aryaa SS. Review of plant-based milk analogue: its preparation, nutritional, physicochemical, and organoleptic properties. Food Sci Biotechnol 2024; 33:1059-1073. [PMID: 38440691 PMCID: PMC10909032 DOI: 10.1007/s10068-023-01482-z] [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: 04/25/2023] [Revised: 10/30/2023] [Accepted: 11/09/2023] [Indexed: 03/06/2024] Open
Abstract
In recent years, the market demand for plant-based milk analogues has been rising because of health concerns with bovine milk, like lactose intolerance and hypercholesteremia. Another reason is the lifestyle changes like adopting veganism. This review aims to offer a layout of the manufacturing process and discuss the different properties of plant-based milk analogues. The health benefits offered by the plant-based milk analogues and measures taken to eliminate the existing limitations are also discussed. Sensory profile and stability of plant-based milk analogues which add to the quality of the product were also taken into account and reviewed. The current review's objective is to present a comprehensive, scientifically comparable overview of the preparation procedures, nutritional content, and sensory characteristics of plant-based milk analogues. This is done while keeping in mind the potential of plant-based milk substitutes and associated challenges.
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Affiliation(s)
- Drushti Daryani
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Kakoli Pegua
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
| | - Shalini S. Aryaa
- Food Engineering and Technology Department, Institute of Chemical Technology, NM Parikh Marg, Matunga, Mumbai, Maharashtra 400 019 India
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Cera S, Tuccillo F, Knaapila A, Sim F, Manngård J, Niklander K, Verni M, Rizzello CG, Katina K, Coda R. Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread. Curr Res Food Sci 2024; 8:100697. [PMID: 38487179 PMCID: PMC10937307 DOI: 10.1016/j.crfs.2024.100697] [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: 11/28/2023] [Revised: 01/23/2024] [Accepted: 02/09/2024] [Indexed: 03/17/2024] Open
Abstract
Sourdough technology has been known for its role in the improvement of texture, flavor, and quality of mainly wheat and rye-based breads for decades. However, little is reported about its use in the improvement of whole-grain oat bread, especially concerning flavor formation, which is one major consumer drivers. This study investigated the effects of sourdough obtained by different lactic acid bacteria and yeast starters consortia on the texture and flavor of 100% oat bread. Four different consortia were selected to obtain four oat sourdoughs, which were analyzed to assess the main features due to the different starter fermentation metabolism. Sourdoughs were added to breads as 30% dough weight. Bread quality was technologically monitored via hardness and volume measurements. Sourdough breads were softer and had higher specific volume. The sensory profile of sourdoughs and breads was assessed by a trained panel in sensory laboratory conditions, and the volatile profile was analyzed by HS-SPME-GC-MS. Sourdoughs were rated with higher intensities than untreated control for most of attributes, especially concerning sour aroma and flavor attributes. Sourdough breads were rated with higher intensities than control bread for sour vinegar flavor and total odor intensity, in addition they had richer volatile profile. Our results confirmed that sourdough addition can lead to an enhanced flavor, moreover, it demonstrated that the use of different consortia of lactic acid bacteria and yeast strains leads to the improvement of texture and altered sensory profile of whole-oat bread.
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Affiliation(s)
- Silvia Cera
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Finlay Sim
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Jessica Manngård
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Katariina Niklander
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Michela Verni
- Department of Environmental Biology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185, Rome, Italy
| | - Carlo Giuseppe Rizzello
- Department of Environmental Biology, “Sapienza” University of Rome, Piazzale Aldo Moro 5, 00185, Rome, Italy
| | - Kati Katina
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, P.O. Box 66 (Agnes Sjöbergin Katu 2), University of Helsinki, FI-00014, Helsinki, Finland
- Helsinki Institute of Sustainability Science, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
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McCarron R, Methven L, Grahl S, Elliott R, Lignou S. Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile. Front Nutr 2024; 11:1345371. [PMID: 38379545 PMCID: PMC10877596 DOI: 10.3389/fnut.2024.1345371] [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: 11/27/2023] [Accepted: 01/08/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Oat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties. Methods This study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oat content. The volatile compounds and their respective aromas were analysed using solid phase microextraction followed by gas chromatography mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Liquid chromatography mass spectrometry (LC-MS) was used for identification of avenanthramides and avenacosides. Particle size and polydispersity index (PDI) were analysed using a Mastersizer and Zetasizer, respectively, with colour analysis carried out using a colourimeter, and viscosity measurements using a rheometer. Descriptive sensory profiling was used to assess the impact on the sensory characteristics of the different samples and the sensory data acquired were correlated with the instrumental data. Results Samples with smaller particle size appeared whiter-both instrumentally and perceptually. The only clear plastic packaged product differed substantially in volatile profile from all other products, with a higher abundance of many volatile compounds, and high overall perceived aroma. Avenanthramides and avenacosides were present in all samples, but differed significantly in abundance between them. Discussion The results suggested smaller particle size leads to whiter colour, whilst differences in processing and packaging may contribute to significant differences in aroma. Astringency did not differ significantly between samples, suggesting that the variation in the concentrations of avenacosides and avenanthramides were below noticeable differences.
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Affiliation(s)
- Roisin McCarron
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
| | | | - Ruan Elliott
- Department of Nutrition and Exercise Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford, United Kingdom
| | - Stella Lignou
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading, United Kingdom
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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [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: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Tang Y, Xu L, Yu Z, Zhang S, Nie E, Wang H, Yang Z. Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage. Food Chem X 2023; 20:100904. [PMID: 37817988 PMCID: PMC10560779 DOI: 10.1016/j.fochx.2023.100904] [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: 07/19/2023] [Revised: 09/16/2023] [Accepted: 09/26/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat and barley during long-term storage. Results showed that the initial free fatty acid content in oat was higher than that in barley. This may mean that lipid hydrolysis started under the function of lipase when oat and barley were milled into flours. Both storage and EBI factors influenced lipid-degrading enzyme activity and promoted lipid oxidation in oat and barley. However, it seemed that storage had higher impacts because the DPPH scavenging activity decreased greatly, and the contents of both malondialdehyde and volatile lipid oxidation products increased in all samples. Thus, the antioxidant capacity and level of lipid oxidation after EBI treatment should be considered when producing oat and barley foods. Overall, this study shows the high potential of EBI for use as a non-thermal technique in stabilising the storage quality of oat and barley.
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Affiliation(s)
- Yue Tang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lei Xu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhiyang Yu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Sufen Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Enguang Nie
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Haiyan Wang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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Alsado C, Lopez-Aldana L, Chen L, Wismer W. Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks. Foods 2023; 12:4097. [PMID: 38002156 PMCID: PMC10670597 DOI: 10.3390/foods12224097] [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: 09/30/2023] [Revised: 11/01/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow's milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate oat milks. Oat milk consumers (n = 106) evaluated four samples: C (Control), 0Pro (6.25 g/L β-glucan), LPro (6.25 g/L β-glucan and 15.23 g/L oat protein), and HPro (6.25 g/L β-glucan and 30.45 g/L oat protein); and they completed free-word association (FWA), liking ratings, just-about-right (JAR), check-all-that-apply (CATA), and conjoint analysis (CA). Oat milk was associated with sensory descriptors, environmental sustainability, and health benefits. C and 0Pro products were liked significantly more than LPro and HPro. C and 0Pro oat flavors and thicknesses were rated "just about right" by majority of the participants, while LPro and HPro were rated "too much". Positive CATA attributes were "smooth", "fresh", and "oat-like" while negative attributes were "rancid", "sandy", and "grainy". The CA results showed consumer interest in oat milk fortified with oat protein, containing β-glucan at a level recommended for health benefits, and with protein levels higher than cow's milk. Based on the results, β-glucan-fortified oat milk is acceptable while oat protein fortification requires reformulation or substitution with another source.
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Affiliation(s)
| | | | | | - Wendy Wismer
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada; (C.A.); (L.L.-A.); (L.C.)
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Banaś K, Lenartowicz P, Staś M, Dziuk B, Siodłak D. Insight into the Structure of Victorin, the Host-Selective Toxin from the Oat Pathogen Cochliobolus victoriae. Studies of the Unique Dehydroamino Acid β-Chlorodehydroalanine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37486973 PMCID: PMC10401702 DOI: 10.1021/acs.jafc.3c01387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/26/2023]
Abstract
Victorins, a family of peptide toxins, produced by the fungal pathogen Cochliobolus victoriae and responsible for disease of some oat varieties, contain a β-chlorodehydroalanine residue, ΔAla(βCl). To determine the conformational properties of this unique dehydroamino acid, a series of model compounds was studied using X-ray, NMR, and FT-IR methods, supported by theoretical calculations. The ΔAla(βCl) geometrical isomers differ in conformational profile. The isomer Z prefers the helical conformation α (φ, ψ = -61°, -24°), PPII type conformation β (φ, ψ = -47°, 136°), and semiextended conformation β2 (φ, ψ = -116°, 9°) in weakly and more polar solutions. The isomer E prefers mainly the extended conformation C5 (φ, ψ = -177°, 160°), but with an increase of the environment polarity also conformations β (φ, ψ = -44°, 132°) and α (φ, ψ = -53°, -39°). In the most stable conformations the N-H···Cl hydrogen bond (5γ) occurs, created between the chlorine atom of the side chain and the N-H donor of the flanking amide group. The method of synthesis of the β-chlorodehydroalanine residue is proposed, by chlorination of dehydroalanine and then the photoisomerization from the isomer Z to E. The presented results indicate that the assignment of the geometrical isomer of the ΔAla(βCl) residue in naturally occurring victorins still remains an open question, despite being crucial for biological activity.
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Affiliation(s)
- Karolina Banaś
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Paweł Lenartowicz
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Monika Staś
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
| | - Błażej Dziuk
- Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze Wyspianskiego 27, 50-370 Wroclaw, Poland
- Faculty of Chemistry, University of Wroclaw, Joliot-Curie 14, Wroclaw 50-383, Poland
| | - Dawid Siodłak
- Faculty of Chemistry, University of Opole, Oleska 48, 45-052 Opole, Poland
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Zhang W, Yang X, Zhang J, Lan Y, Dang B. Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods. Foods 2023; 12:foods12112137. [PMID: 37297381 DOI: 10.3390/foods12112137] [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: 04/27/2023] [Revised: 05/22/2023] [Accepted: 05/23/2023] [Indexed: 06/12/2023] Open
Abstract
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the most abundant in untreated and extrusion puffed HBFs, while heterocycles were found to be the most abundant in explosion puffed, baked, and fried HBFs. The major contributors to the deterioration of flavor in different HBFs were hexanal, hexanoic acid, 2-pentylfuran, 1-pentanol, pentanal, 1-octen-3-ol, octanal, 2-butyl-2-octanal, and (E,E)-2,4-decadienal. Amino acid and fatty acid metabolism was ascribed to the main formation pathways of these compounds. Baking slowed down the flavor deterioration in HBF, while extrusion puffing accelerated the flavor deterioration in HBF. The screened key compounds could predict the quality of HBF. This study provides a theoretical basis for the regulation of the flavor quality of barley and its products.
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Affiliation(s)
- Wengang Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
| | - Yongli Lan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China
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Kütt ML, Orgusaar K, Stulova I, Priidik R, Pismennõi D, Vaikma H, Kallastu A, Zhogoleva A, Morell I, Kriščiunaite T. Starter culture growth dynamics and sensory properties of fermented oat drink. Heliyon 2023; 9:e15627. [PMID: 37180934 PMCID: PMC10173617 DOI: 10.1016/j.heliyon.2023.e15627] [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: 10/19/2022] [Revised: 04/08/2023] [Accepted: 04/17/2023] [Indexed: 05/16/2023] Open
Abstract
In the present study, an oat drink, a plant-based alternative to dairy products, was developed by fermenting the oat base with different vegan starter cultures. The desired pH below 4.2 was achieved in 12 h, regardless of starter culture used. Metagenomic sequencing revealed that S. thermophilus was the dominating species, ranging from 38% to 99% of the total microbial consortia. At lower pH values, population of L. acidophilus, L. plantarum and L. paracasei continued to increase in fermented oat drinks. Lactic acid was produced between 1.6 and 2.8 g/L. The sensory panel showed that all fermented oat drinks had a sour odor and taste. The volatile compounds identified belonged to the ketone, alcohol, aldehyde, acids, and furan classes. The concentration of the most preferred volatile components, such as diacetyl and acetoin, increased during fermentation. However, sensory evaluation showed that all samples were associated with cereals and not dairy in terms of taste and odor. Rheological analysis showed the formation of weak gel-like structures in fermented oat drinks. Overall, fermentation improved flavor and texture of the product. This study provides a broad overview of the oat drink fermentation process from the perspectives of starter culture growth, microbial consortium dynamics, lactic acid bacteria metabolism, and sensory profile formation.
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Affiliation(s)
- Mary-Liis Kütt
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Kaisa Orgusaar
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Irina Stulova
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Reimo Priidik
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Dmitri Pismennõi
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Helen Vaikma
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
- Department of Business Administration, School of Business and Governance, Tallinn University of Technology, Ehitajate tee 5, 12616 Tallinn, Estonia
| | - Aili Kallastu
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Aleksandra Zhogoleva
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Indrek Morell
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies, Mäealuse 2/4, Tallinn, 12618, Estonia
- Corresponding author.
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Mirazimi F, Saldo J, Sepulcre F, Pujolà M. Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04246-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
AbstractThe creation of 3D printed food with programmed texture has the ambition of getting personalized properties through novel texture perceptions with many different ingredients and is helping the swallowing or mastication problems of vulnerable people. This study is done to determine the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified puree potatoes. At the moment there are not many studies about this correlation, and this information can be very helpful for food texture development. For people with swallowing difficulties, it is critical to have access to safe food with the desired texture. Therefore, understanding the correlation between texture-modified food will aid in the formulation of safe foods with desired sensory properties. Instrumental measurements of fortified puree were performed by a texture analyzer and the attributes obtained were firmness, consistency, cohesiveness, and index of viscosity. Quantitative descriptive analysis with eight trained panelists was employed to characterize the texture of the the3D-printed protein-fortified puree based on six sensory attributes: firmness, thickness, smoothness, rate of breakdown, adhesive, and difficulty swallowing. Three proteins (soy, cricket, and egg albumin with two different concentrations of 3 and 5%) were evaluated against puree potato without any protein as a control. The correlation results obtained from texture analysis and sensory evaluation were statistically significant (P < 0.05) which can be used to understand the impact of ingredients on textured modified puree to predict the sensory attributes which need a lot of time for training panelists.
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12
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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13
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Gasiński A, Pytlarz E, Hamkało O, Kawa-Rygielska J. Technological properties and composition of volatile compounds in winter wheat malts grown with addition of seed meals into soil. Sci Rep 2023; 13:637. [PMID: 36635423 PMCID: PMC9837126 DOI: 10.1038/s41598-023-27803-0] [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: 08/10/2022] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Wheat malts are necessary to produce wheat beers. In this study, wheat was grown with addition of seed meals into the soil, to determine whether such agricultural practice could improve the quality of the grain and, therefore, improve the quality of wheat malt produced from these grains. It was determined, that malt produced from the grains of the winter wheat cultivated with the use of seed meals is characterised with improved technological properties, such as saccharification time, filtration time and extract content and some of the seed meals had a positive impact on the content of various volatile compounds present in the produced malts.
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Affiliation(s)
- Alan Gasiński
- grid.411200.60000 0001 0694 6014Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
| | - Elżbieta Pytlarz
- Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, Grunwaldzki Square 24A, 50-363, Wrocław, Poland.
| | - Oliwia Hamkało
- grid.411200.60000 0001 0694 6014Institute of Agroecology and Plant Production, Wrocław University of Environmental and Life Sciences, Grunwaldzki Square 24A, 50-363 Wrocław, Poland
| | - Joanna Kawa-Rygielska
- grid.411200.60000 0001 0694 6014Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37, 51-630 Wrocław, Poland
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14
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Goullet A, Hanaei F, Vallet N, Nonier M, Vivas N, Vivas N, Picard M. A sensory characterization of some N‐heterocycles in model spirit matrix: Influence of ethanol and several chemical features on aroma perception. FLAVOUR FRAG J 2023. [DOI: 10.1002/ffj.3729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Agathe Goullet
- Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique alimentaire (ISIPCA) Versailles France
| | - Farnaz Hanaei
- Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique alimentaire (ISIPCA) Versailles France
| | - Nadine Vallet
- Institut Supérieur International du Parfum, de la Cosmétique et de l'Aromatique alimentaire (ISIPCA) Versailles France
| | - Marie‐Françoise Nonier
- Demptos Research Center at Centre d'Etude Structurale et d'Analyse des Molécules Organiques (CESAMO) Univ. Bordeaux, CNRS, Bordeaux INP, ISM Talence France
| | - Nathalie Vivas
- Demptos Research Center at Centre d'Etude Structurale et d'Analyse des Molécules Organiques (CESAMO) Univ. Bordeaux, CNRS, Bordeaux INP, ISM Talence France
| | - Nicolas Vivas
- Demptos Research Center at Centre d'Etude Structurale et d'Analyse des Molécules Organiques (CESAMO) Univ. Bordeaux, CNRS, Bordeaux INP, ISM Talence France
| | - Magali Picard
- Demptos Research Center at Centre d'Etude Structurale et d'Analyse des Molécules Organiques (CESAMO) Univ. Bordeaux, CNRS, Bordeaux INP, ISM Talence France
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15
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Zheng Q, Wang Z, Xiong F, Zhang G. Enzyme inactivation induced by thermal stabilization in highland barley and impact on lipid oxidation and aroma profiles. Front Nutr 2023; 10:1097775. [PMID: 36937337 PMCID: PMC10017966 DOI: 10.3389/fnut.2023.1097775] [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: 11/14/2022] [Accepted: 02/09/2023] [Indexed: 03/06/2023] Open
Abstract
Thermal stabilization is efficient for slowing lipid degradation and prolonging the shelf life of highland barley, but the impacts of different thermal stabilized treatments on highland barley and possible chemical reactions remain unclear. The effects of thermal stabilization treatments (bake, far-infrared, fry, microwave and steam) on the enzymes, lipids and aroma profiles of highland barley flour (HBF) were investigated in this study. Thermal stabilization significantly decreased the contents of ash and GABA. Baked HBF exhibited the lowest fatty acid value and peroxide value. Untreated HBF had higher lipase and lipoxygenase activities and fried mostly inactivated these enzymes. All thermal stabilization treatments increased the catalase activities and fried showed the higher level. Thus, fried might be an effective method to stabilize the HBF. The high temperatures during stabilizing triggered the complex reactions, leading to the loss of some volatile compounds, and in the meantime the formation of others such as furans and aldehydes. These productions contributed to the unique aroma profiles of different HBFs. Furthermore, a chemometric approach was used to analyze the changes of thermal stabilized treated HBFs and to identity six key volatile compounds, which provided important knowledge on possible chemical reactions caused by thermal stabilization. Overall, these results provide the theoretical basis for the wider application of thermal stabilization technologies in highland barley processing.
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16
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Li X, Oey I, Ying Leong S, Kebede B. Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling. Food Chem 2022; 405:134864. [DOI: 10.1016/j.foodchem.2022.134864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 10/15/2022] [Accepted: 11/02/2022] [Indexed: 11/08/2022]
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17
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Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022; 11:foods11193070. [PMID: 36230147 PMCID: PMC9562890 DOI: 10.3390/foods11193070] [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: 09/05/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/16/2022] Open
Abstract
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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18
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Li Y, Gao C, Wang Y, Fan M, Wang L, Qian H. Analysis of the aroma volatile compounds in different stabilized rice bran during storage. Food Chem 2022; 405:134753. [DOI: 10.1016/j.foodchem.2022.134753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 10/13/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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19
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Improvement of the Flavor of Powder-Form Meal Replacement: a Review of Relevant Technologies. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02872-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Greis M, Kukkonen R, Lampi AM, Seppä L, Partanen R, Sandell M. The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods. Foods 2022; 11:foods11142030. [PMID: 35885273 PMCID: PMC9319920 DOI: 10.3390/foods11142030] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. Descriptive analysis and temporal dominance of sensations (n = 10 × 4) with a trained panel were conducted with and without a nose clip. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla; 0.05%; 0.1%; lemon: 0.025%; 0.05%). Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts; however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. While the odor−taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel.
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Affiliation(s)
- Maija Greis
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland; (R.K.); (A.-M.L.); (L.S.); (M.S.)
- Correspondence:
| | - Roosa Kukkonen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland; (R.K.); (A.-M.L.); (L.S.); (M.S.)
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland; (R.K.); (A.-M.L.); (L.S.); (M.S.)
| | - Laila Seppä
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland; (R.K.); (A.-M.L.); (L.S.); (M.S.)
| | | | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, 00014 Helsinki, Finland; (R.K.); (A.-M.L.); (L.S.); (M.S.)
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21
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Effect of industrial processing on the volatiles, enzymes and lipids of wholegrain and rolled oats. Food Res Int 2022; 157:111243. [DOI: 10.1016/j.foodres.2022.111243] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 03/24/2022] [Accepted: 04/08/2022] [Indexed: 11/21/2022]
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22
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A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value. SUSTAINABILITY 2022. [DOI: 10.3390/su14137996] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Consumers are becoming increasingly interested in reducing the consumption of animal-based foods for health, sustainability, and ethical reasons. The food industry is developing products from plant-based ingredients that mimic animal-based foods’ nutritional and sensory characteristics. In this study, the focus is on plant-based milk alternatives (PBMAs). A potential problem with plant-based diets is the deficiency of important micronutrients, such as vitamin B12, B2, and calcium. Therefore, an analysis of micronutrients in PBMAs was conducted to assess their nutritional value. The second main focus was on the sensory description of the PBMAs, done by a trained panel, and instrumental assessment to characterize the sensory attributes. Almond drinks met the daily micronutrient requirements the least, while soy drinks came closest to cow’s milk in macro- and micronutrients. The experimentally determined electronic tongue and volatile compound results confirmed the sensory panel’s evaluations and could therefore be used as a method for easy and effective assessments of PBMAs. The PBMAs evaluated in this study could not completely replace cow’s milk’s nutritional and sensory properties. They are products in their own product group and must be evaluated accordingly. Given the variety of products, consumers should experiment and make their decisions regarding the substitution of cow’s milk.
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23
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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24
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Yang Z, Zhou Y, Xing JJ, Guo XN, Zhu KX. Effect of superheated steam treatment and extrusion on lipid stability of black soybean noodles during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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25
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Effect of gamma-irradiation and extrusion on the physicochemical, thermal and sensory properties of rice flour. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2022.110061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Wronkowska M, Rostek D, Lenkiewicz M, Kurantowicz E, Yaneva TG, Starowicz M. Oat flour fermented by Lactobacillus strains – Kinetics of volatile compound formation and antioxidant capacity. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2021.103392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Vaikma H, Kaleda A, Rosend J, Rosenvald S. Market mapping of plant-based milk alternatives by using sensory (RATA) and GC analysis. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100049] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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28
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Lee JH, Cha JY, Kim TK, Choi YS, Jang HW. Effects of a defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112095] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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Bento-Silva A, Duarte N, Belo M, Mecha E, Carbas B, Brites C, Vaz Patto MC, Bronze MR. Shedding Light on the Volatile Composition of Broa, a Traditional Portuguese Maize Bread. Biomolecules 2021; 11:biom11101396. [PMID: 34680029 PMCID: PMC8533067 DOI: 10.3390/biom11101396] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/15/2021] [Accepted: 09/16/2021] [Indexed: 11/16/2022] Open
Abstract
In Portugal, maize has been used for centuries to produce an ethnic bread called broa, employing traditional maize varieties, which are preferred by the consumers in detriment of commercial hybrids. In order to evaluate the maize volatiles that can influence consumers’ acceptance of broas, twelve broas were prepared from twelve maize varieties (eleven traditional and one commercial hybrid), following a traditional recipe. All maize flours and broas were analyzed by HS-SPME-GC-MS (headspace solid-phase microextraction) and broas were appraised by a consumer sensory panel. In addition, the major soluble phenolics and total carotenoids contents were quantitated in order to evaluate their influence as precursors or inhibitors of volatile compounds. Results showed that the major volatiles detected in maize flours and broas were aldehydes and alcohols, derived from lipid oxidation, and some ketones derived from carotenoids’ oxidation. Both lipid and carotenoids’ oxidation reactions appeared to be inhibited by soluble phenolics. In contrast, phenolic compounds appeared to increase browning reactions during bread making and, consequently, the production of pyranones. Traditional samples, especially those with higher contents in pyranones and lower contents in aldehydes, were preferred by the consumer sensory panel. These findings suggest that, without awareness, consumers prefer broas prepared from traditional maize flours with higher contents in health-promoting phenolic compounds, reinforcing the importance of preserving these valuable genetic resources.
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Affiliation(s)
- Andreia Bento-Silva
- FCT NOVA, Faculdade de Ciências e Tecnologia, Campus da Caparica, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal;
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
- DCFM, Departamento de Ciências Farmacêuticas e do Medicamento, Faculdade de Farmácia da Universidade de Lisboa, Av. das Forças Armadas, 1649-003 Lisboa, Portugal
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Noélia Duarte
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
| | - Maria Belo
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Elsa Mecha
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Bruna Carbas
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (B.C.); (C.B.)
| | - Carla Brites
- INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Avenida da República, Quinta do Marquês, 2780-157 Oeiras, Portugal; (B.C.); (C.B.)
| | - Maria Carlota Vaz Patto
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
| | - Maria Rosário Bronze
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal; (M.B.); (E.M.); (M.C.V.P.)
- iMed.ULisboa, Instituto de Investigação do Medicamento, Faculdade de Farmácia, Universidade de Lisboa, Avenida Prof. Gama Pinto, 1649-003 Lisboa, Portugal;
- iBET, Instituto de Biologia Experimental e Tecnológica, Avenida da República, Quinta do Marquês, Estação Agronómica Nacional, Apartado 12, 2780-157 Oeiras, Portugal
- Correspondence:
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30
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Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103316] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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31
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Yang Z, Huang Q, Xing JJ, Guo XN, Zhu KX. Changes of lipids in noodle dough and dried noodles during industrial processing. J Food Sci 2021; 86:3517-3528. [PMID: 34272740 DOI: 10.1111/1750-3841.15844] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/11/2021] [Accepted: 06/11/2021] [Indexed: 11/30/2022]
Abstract
This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stability of lipids during the preparation of dried noodles. The contents of total free fatty acids, polyunsaturated fatty acids, and free lipids were reduced, while peroxide values increased during the hydration and sheeting processes, showing the instability of lipids. The increase in lipid oxidation may have been due to the activation of lipoxygenase. Although its activity declined by 45.7% in the hydration process compared to that of the native wheat flour (198.5 ± 20.4 U/g/min), the residue activity should have been high enough to oxidize lipids. Interestingly, lipase activity remained relatively stable. In addition, an obvious increase of carbon-centered free radicals was observed during the entire processing. In conclusion, the industrial processing, especially the hydration process, markedly changed the lipid profile and promoted lipid oxidation during the preparation of dried noodles. PRACTICAL APPLICATION: The present study showed the positive relationship between endogenous lipid degrading enzymes and the degradation of lipids and elucidated the role of industrial processing on lipid stability in noodle dough and dried noodles. The results of the present study will also help us to understand more about the sensory quality of dried noodles during preparation, as well as to develop high quality of wheat-based food products.
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Affiliation(s)
- Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qian Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
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32
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Song J, Shao Y, Yan Y, Li X, Peng J, Guo L. Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111292] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chem 2021; 363:130333. [PMID: 34139517 DOI: 10.1016/j.foodchem.2021.130333] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.
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Affiliation(s)
- Wan-Ting Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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Gao C, Li Y, Pan Q, Fan M, Wang L, Qian H. Analysis of the key aroma volatile compounds in rice bran during storage and processing via HS-SPME GC/MS. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103178] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2021; 10:foods10030573. [PMID: 33801804 PMCID: PMC8002191 DOI: 10.3390/foods10030573] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/18/2021] [Accepted: 02/25/2021] [Indexed: 11/17/2022] Open
Abstract
To overcome texture and flavor challenges in fermented plant-based product development, the potential of microorganisms is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus on physicochemical properties of fermented soy, oat, and coconut. L. rhamnosus was combined with different lactic acid bacteria strains and Bifidobacterium. Acidification, titratable acidity, and viability of L. rhamnosus and Bifidobacterium were evaluated. Oscillation and flow tests were performed to characterize rheological properties of fermented samples. Targeted and untargeted volatile organic compounds in fermented samples were assessed, and sensory evaluation with a trained panel was conducted. L. rhamnosus reduced fermentation time in soy, oat, and coconut. L. rhamnosus and Bifidobacterium grew in all fermented raw materials above 107 CFU/g. No significant effect on rheological behavior was observed when L. rhamnosus was present in fermented samples. Acetoin levels increased and acetaldehyde content decreased in the presence of L. rhamnosus in all three bases. Diacetyl levels increased in fermented oat and coconut samples when L. rhamnosus was combined with a starter culture containing Streptococcus thermophilus and with another starter culture containing S. thermophilus, L. bulgaricus and Bifidobacterium. In all fermented oat samples, L. rhamnosus significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of base-related attributes. In fermented coconut samples, gel firmness perception was significantly improved with L. rhamnosus. The findings suggest that L. rhamnosus can improve fermentation time and sensory perception of fermented plant-based products.
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Yue J, Gu Z, Zhu Z, Yi J, Ohm JB, Chen B, Rao J. Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106368] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Dach A, Schieberle P. Characterization of the Key Aroma Compounds in a Freshly Prepared Oat ( Avena sativa L.) Pastry by Application of the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1578-1588. [PMID: 33497230 DOI: 10.1021/acs.jafc.0c07498] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Oat flour has a weak cereal-like, powdery aroma, which is significantly changed by a thermal process. Application of an aroma extract dilution analysis on a distillate obtained from oat pastry prepared under defined conditions led to the detection of 43 odor-active areas in the flavor dilution (FD) factor range of 2-8192. Among them, 3-(methylthio)propanal (cooked-potato-like), 2-acetyl-1-pyrroline (roasty, popcorn-like), vanillin (vanilla-like), 2-methoxy-4-vinylphenol (clove-like), 1-octen-3-one (mushroom-like), 2-propionyl-1-pyrroline (roasty, popcorn-like), and (E,E,Z)-2,4,6-nonatrienal (oat-like) were identified with the highest FD factors. Nine aroma compounds were identified for the first time in oats or oat products, and (E,E,Z)-2,4,6-decatrienal, also showing an oat-like odor quality, is reported for the first time in foods. Quantitation of the 36 most important compounds by means of stable isotope dilution assays followed by a calculation of odor activity values on the basis of odor thresholds in corn starch revealed 2-acetyl-1-pyrroline, vanillin, the tautomers 2-acetyl-3,4,5,6-tetra-hydropyridine and 2-acetyl-1,4,5,6-tetrahydropyridine, 3-(methylthio)propanal, 2-propionyl-1-pyrroline, and methanethiol as the key aroma-active compounds. An aroma recombinate prepared in odorless oat pastry material containing 30 odorants in the concentrations determined in the oat pastry was able to successfully mimic the overall aroma profile of the original oat pastry.
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Affiliation(s)
- Anna Dach
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Peter Schieberle
- Faculty for Chemistry, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany
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38
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Stabilization of wholegrain sorghum flour and consequent potential improvement of food product sensory quality by microwave treatment of the kernels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109827] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Masiá C, Jensen PE, Buldo P. Effect of Lactobacillus rhamnosus on Physicochemical Properties of Fermented Plant-Based Raw Materials. Foods 2020; 9:E1182. [PMID: 32859044 PMCID: PMC7555707 DOI: 10.3390/foods9091182] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/10/2020] [Accepted: 08/16/2020] [Indexed: 12/19/2022] Open
Abstract
Texture and flavor are currently the main challenges in the development of plant-based dairy alternatives. To overcome them, the potential of microorganisms for fermentation of plant-based raw materials is generating great interest in the food industry. This study examines the effect of Lactobacillus rhamnosus, LGG® (LGG® is a trademark of Chr. Hansen A/S) on the physicochemical properties of fermented soy, oat, and coconut. LGG® was combined with different lactic acid bacteria (LAB) strains and Bifidobacterium, BB-12® (BB-12® is a trademark of Chr. Hansen A/S). Acidification, titratable acidity, and growth of LGG® and BB-12® were evaluated. Oscillation and flow tests were performed to analyze the rheological properties of fermented samples. Acids, carbohydrates, and volatile organic compounds in fermented samples were identified, and a sensory evaluation with a trained panel was conducted. LGG® reduced fermentation time in all three bases. LGG® and BB-12® grew in all fermented raw materials above 107 CFU/g. LGG® had no significant effect on rheological behavior of the samples. Acetoin levels increased and acetaldehyde content decreased in the presence of LGG® in all three bases. Diacetyl levels increased in fermented oat and coconut samples when LGG® was combined with YOFLEX® YF-L01 and NU-TRISH® BY-01 (YOFLEX® and NU-TRISH® are trademarks of Chr. Hansen A/S). In all fermented oat samples, LGG® significantly enhanced fermented flavor notes, such as sourness, lemon, and fruity taste, which in turn led to reduced perception of the attributes related to the base. In fermented coconut samples, gel firmness perception was significantly improved in the presence of LGG®. These findings suggest supplementation of LAB cultures with LGG® to improve fermentation time and sensory perception of fermented plant-based products.
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Affiliation(s)
- Carmen Masiá
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Poul Erik Jensen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark; (C.M.); (P.E.J.)
| | - Patrizia Buldo
- Food Cultures and Enzymes, Plant Based Application Projects & Competences, Chr. Hansen A/S, Bøge Alle 10-12, 2970 Hørsholm, Denmark
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Tuersuntuoheti T, Wang Z, Zhang M, Asimi S, Liang S, Wang Z, Ren X, Sohail A. Changes of microbial diversity and volatile compounds in edible and deteriorated Qingke barley fresh noodles stored at 25 °C. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14736] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Sailimuhan Asimi
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Xin Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
| | - Amjad Sohail
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing100048China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing100048China
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41
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Ayseli MT, Yilmaz MT, Cebi N, Sagdic O, Ozmen D, Capanoglu E. Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour. Food Chem 2020; 315:126208. [DOI: 10.1016/j.foodchem.2020.126208] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/29/2019] [Accepted: 01/11/2020] [Indexed: 11/16/2022]
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42
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Pavagadhi S, Swarup S. Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products. Metabolites 2020; 10:E197. [PMID: 32429044 PMCID: PMC7281650 DOI: 10.3390/metabo10050197] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/11/2022] Open
Abstract
Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs.
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Affiliation(s)
- Shruti Pavagadhi
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
| | - Sanjay Swarup
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
- NUS Environmental Research Institute, National University of Singapore, Singapore 117411, Singapore
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43
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Hidalgo FJ, Lavado-Tena CM, Zamora R. Conversion of 5-Hydroxymethylfurfural into 6-(Hydroxymethyl)pyridin-3-ol: A Pathway for the Formation of Pyridin-3-ols in Honey and Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5448-5454. [PMID: 32319769 DOI: 10.1021/acs.jafc.0c01679] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The formation of 6-(hydroxymethyl)pyridin-3-ol by ring expansion of 5-(hydroxymethyl)furfural (HMF) in the presence of ammonia-producing compounds was studied to determine the routes of formation of pyridin-3-ols in foods. 6-(Hydroxymethyl)pyridin-3-ol was produced from HMF in model systems, mostly at neutral pH values, as a function of reaction times and temperature and with an activation energy (Ea) of 74 ± 3 kJ/mol, which was higher than that of HMF disappearance (43 ± 4 kJ/mol). A reaction pathway is proposed, which is general for the formation of pyridin-3-ols from 2-oxofurans. Thus, it explains the conversions of furfural into pyridin-3-ol and of 2-acetylfuran into 2-methylpyridin-3-ol, which were also studied. When honey and sugarcane honey were heated, they produced different pyridin-3-ols, although 6-(hydroxymethyl)pyridin-3-ol was the pyridine-3-ol produced to the highest extent. Obtained results suggest that formation of pyridin-3-ols in foods is unavoidable when 2-oxofurans are submitted to thermal heating and ammonia (or ammonia-producing compounds) is present.
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Affiliation(s)
- Francisco J Hidalgo
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
| | - Cristina M Lavado-Tena
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
| | - Rosario Zamora
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Carretera de Utrera km 1, Campus Universitario-Edificio 46, 41013 Seville, Spain
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Schlörmann W, Zetzmann S, Wiege B, Haase N, Greiling A, Lorkowski S, Dawczynski C, Glei M. Impact of different roasting conditions on sensory properties and health-related compounds of oat products. Food Chem 2020; 307:125548. [DOI: 10.1016/j.foodchem.2019.125548] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 11/25/2022]
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45
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Qian MC. Introduction to the Second International Flavor and Fragrance Conference. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13775-13777. [PMID: 31779309 DOI: 10.1021/acs.jafc.9b04188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The Second International Flavor and Fragrance Conference was successfully held on May 28-31, 2018, in Wuxi, China. The congress shared the progresses and discoveries in the research areas of flavor and fragrance perception, flavor analysis, thermal and biomediated generation of flavor, biological activities of aroma and flavor, and flavor and fragrance encapsulation and delivery technologies. This special issue collected some original research papers as well as reviews on basic taste, flavor analysis, aroma and taste characterization, essential oil bioactivity, and other related topics.
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Affiliation(s)
- Michael C Qian
- Department of Food Science and Technology , Oregon State University , Corvallis , Oregon 97330 , United States
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