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Samkumpim T, Alahmad W, Tabani H, Varanusupakul P, Kraiya C. Application of oxygen scavengers in gel electromembrane extraction: A green methodology for simultaneous determination of nitrate and nitrite in sausage samples. Food Chem 2023; 422:136190. [PMID: 37137238 DOI: 10.1016/j.foodchem.2023.136190] [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: 09/26/2022] [Revised: 04/02/2023] [Accepted: 04/16/2023] [Indexed: 05/05/2023]
Abstract
The generation of oxygen from electrolysis in gel electromembrane extraction (G-EME) causes a negative error when applied to the analysis of easily oxidized species such as nitrite. Nitrite in G-EME is oxidized by oxygen to nitrate, leading to the negative error and the impossibility of simultaneous analysis. In this work, the application of oxygen scavengers to the acceptor phase of the G-EME system was attempted to minimize the oxidation effect. Several oxygen scavengers were selected and examined according to their compatibility with ion chromatography. The mixture of sulfite and bisulfite (14 mg L-1) showed the highest efficiency in preventing the oxidation of nitrite to nitrate. Under the optimized conditions, a good linear range was obtained (10-200 μg L-1; R2 > 0.998) with a detection limit of 8 µg L-1 for both nitrite and nitrate. This method was applied to the simultaneous determination of nitrite and nitrate in sausage samples.
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Affiliation(s)
- Thidarat Samkumpim
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Waleed Alahmad
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Hadi Tabani
- Department of Environmental Geology, Research Institute of Applied Sciences (ACECR), Shahid Beheshti University, Tehran, Iran
| | - Pakorn Varanusupakul
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
| | - Charoenkwan Kraiya
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand; Electrochemistry and Optical Spectroscopy Center of Excellence, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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Red Beetroot Fermentation with Different Microbial Consortia to Develop Foods with Improved Aromatic Features. Foods 2022; 11:foods11193055. [PMID: 36230131 PMCID: PMC9562875 DOI: 10.3390/foods11193055] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/28/2022] [Indexed: 11/16/2022] Open
Abstract
The European culinary culture relies on a wide range of fermented products of plant origin, produced mostly through spontaneous fermentation. Unfortunately, this kind of fermentations is difficult to standardize. Therefore, the use of commercial starter cultures is becoming common to achieve more stable, reproducible, and predictable results. Among plant-based fermentation processes, that of the red beet (Beta vulgaris L. var. conditiva) is scarcely described in the scientific literature. In this work, we compared different types of fermentation methods of beetroot and evaluated the processes' micro-biological, physico-chemical, structural, and volatilome features. A multi-variate analysis was used to match the production of specific VOCs to each starter and to define the correlations between the process variables and volatilome. Overall, the results showed a successful lactic acid fermentation. The analysis of the volatilome clearly discriminated the metabolic profiles of the different fermentations. Among them, the sample fermented with the mixture was the one with the most complex and diversified volatilome. Furthermore, samples did not appear softened after fermentation. Although this work had its weaknesses, such as the limited number of samples and variety, it may pave the way for the standardization of artisanal fermentation procedures of red beetroot in order to improve the quality and safety of the derived food products.
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Lee JH, Choi EJ, Chang JY, Song KB, Chun HH. Effect of high hydrostatic pressure (HHP) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi: Modelling of microbial activity and preservation of physicochemical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111325] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi. Foods 2021; 10:foods10030645. [PMID: 33803795 PMCID: PMC8003234 DOI: 10.3390/foods10030645] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/12/2021] [Accepted: 03/15/2021] [Indexed: 11/16/2022] Open
Abstract
White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.
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Kim J, Choi DS, Kim YH, Son JY, Park CW, Park SH, Hwang Y. Supercooling as a potentially improved storage option for commercial kimchi. J Food Sci 2021; 86:749-761. [PMID: 33604898 DOI: 10.1111/1750-3841.15633] [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: 09/07/2020] [Revised: 01/02/2021] [Accepted: 01/04/2021] [Indexed: 12/15/2022]
Abstract
The supercooling degree (SD), which refers to the difference between the ice nucleation temperature and freezing point of kimchi, varies depending on the type of kimchi, manufacturer, recipe, and manufacturing season. The aim of this study is to investigate the major influencing factors for the supercooled storage of kimchi and to analyze the possibility of supercooled storage for commercial kimchi. Pearson correlation analysis determined that, in commercial kimchi manufactured between March and July 2018, the SD of kimchi correlated to the number of aerobic bacteria (P < 0.01), however, was not associated with lactic acid bacteria. Moreover, the ice nucleation temperature of saline solution inoculated with aerobic bacteria was reduced from -3.03 ± 0.04 to -6.18 ± 0.11 °C by 10 kGy gamma ray sterilization. Meanwhile, the ice nucleation temperatures of 1.8 kg of commercial red cabbage kimchi and 500 g of white cabbage kimchi manufactured in February 2020 were -3.93 ± 0.06 °C and -3.57 ± 0.06 °C, respectively, and they could be stored at -2.5 °C for 12 weeks without freezing. Additionally, supercooled storage of kimchi at -2.5 °C caused a fermentation delay effect compared to control storage at 1 °C, considering the acidity and amount of lactic acid bacteria. Therefore, if the number of aerobic bacteria is controlled during the manufacturing process of kimchi, supercooled storage at temperatures below -2.5 °C may extend the shelf life of kimchi. PRACTICAL APPLICATION: We have shown that aerobic bacteria are the key influencing factor for ice nucleation of kimchi during supercooled storage. Aside from the initial sterilization process, fermentation of kimchi can also be delayed by lowering the storage temperature below -2.5 °C. Moreover, the method of direct cool refrigeration may have an industrial-level application.
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Affiliation(s)
- Jinse Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Dong Soo Choi
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Yong Hoon Kim
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Jae Yong Son
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Chun Wan Park
- Department of Agricultural Engineering, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
| | - Seok Ho Park
- Protected Horticulture Research Institute, National Institute of Horticultural and Herbal Science, RDA, Haman, Gyeongsangnam-do, 52054, Korea
| | - Young Hwang
- Department of Agro-food Resources, National Institute of Agricultural Sciences, RDA, Jeonju, Jeollabuk-do, 54875, Korea
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Lee HG, Cho CH, Kim HK, Yoo S. Improved physical and mechanical properties of food packaging films containing calcium hydroxide as a CO2 adsorbent by stearic acid addition. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100558] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Characterization of multi-functional, biodegradable sodium metabisulfite-incorporated films based on polycarprolactone for active food packaging applications. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100512] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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D'Amore T, Di Taranto A, Berardi G, Vita V, Marchesani G, Chiaravalle AE, Iammarino M. Sulfites in meat: Occurrence, activity, toxicity, regulation, and detection. A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:2701-2720. [PMID: 33336981 DOI: 10.1111/1541-4337.12607] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/19/2020] [Accepted: 07/04/2020] [Indexed: 01/23/2023]
Abstract
Sulfites are a class of chemical compounds, SO2 releasers, widely used as additives in food industry, due to their antimicrobial, color stabilizing, antibrowning, and antioxidant properties. As the results of these pleiotropic functions they can be added to a broad range of products including dried fruits and vegetables, seafood, juices, alcoholic and nonalcoholic beverage, and in few meat products. Sulfites ingestion has been correlated with several adverse and toxic reactions, such as hypersensitivity, allergic diseases, vitamin deficiency, and may lead to dysbiotic events of gut and oral microbiota. In many countries, these additives are closely regulated and in meat products the legislation restricts their usage. Several studies have been conducted to investigate the sulfites contents in meat and meat products, and many of them have revealed that some meat preparations represent one of the main sources of SO2 exposure, especially in adults and young people. This review discusses properties, technological functions, regulation, and health implications of sulfites in meat-based foods, and lays a special emphasis on the chemical mechanisms involved in their interactions with organic and inorganic meat components.
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Affiliation(s)
- Teresa D'Amore
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Aurelia Di Taranto
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Giovanna Berardi
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Valeria Vita
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | - Giuliana Marchesani
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
| | | | - Marco Iammarino
- Chemistry Department, Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
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