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Gu Y, Han J, Wang W, Zhan Y, Wang H, Hua W, Liu Y, Guo Y, Xue Z, Wang W. Dietary Cinnamaldehyde Enhances Growth Performance, Digestion, Immunity, and Lipid Metabolism in Juvenile Fat Greenling ( Hexagrammos otakii). AQUACULTURE NUTRITION 2022; 2022:2132754. [PMID: 36860471 PMCID: PMC9973157 DOI: 10.1155/2022/2132754] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/08/2022] [Accepted: 09/28/2022] [Indexed: 06/18/2023]
Abstract
Fat greenling (Hexagrammos otakii) is a kind of economic fish that is widely consumed by human, and its intensive farming technology is making important progress. However, high-density farming may cause the occurrence of diseases in H. otakii. Cinnamaldehyde (CNE) is a new feed additive for aquatic animals and has a positive effect on disease resistance. In the study, dietary CNE was evaluated on the growth performance, digestion, immune response, and lipid metabolism of juvenile H. otakii (6.21 ± 0.19 g). Six experimental diets were formulated containing CNE at levels of 0, 200, 400, 600, 800, and 1000 mg/kg for 8 weeks. The percent weight gain (PWG), specific growth rate (SGR), survival (SR), and feeding rate (FR) were significantly increased by including CNE in fish diets regardless of the inclusion level (P < 0.05). The feed conversion ratio (FCR) was significantly decreased among the groups fed CNE supplemented diets (P < 0.05). A significant decrease in hepatosomatic index (HSI) was observed in fish fed 400 mg/kg-1000 mg/kg CNE compared to the control diet (P < 0.05). Fish-fed diets containing 400 mg/kg and 600 mg/kg CNE had a higher level of crude protein in muscles than the control diet (P < 0.05). Moreover, the activities of lipase (LPS) and pepsin (PEP) in the intestinal were markedly increased in juvenile H. otakii-fed dietary CNE (P < 0.05). Apparent digestibility coefficient (ADC) of dry matter, protein, and lipid was significantly increased with CNE supplement (P < 0.05). The activities of catalase (CAT) and acid phosphatase (ACP) in the liver were markedly enhanced by including CNE in juvenile H. otakii diets compared with the control (P < 0.05). The activities of superoxide dismutase (SOD) and alkaline phosphatase (AKP) in the liver were markedly enhanced in juvenile H. otakii treated with CNE supplements 400 mg/kg-1000 mg/kg (P < 0.05). Additionally, the levels of total protein (TP) in the serum were markedly increased by including CNE in juvenile H. otakii diets compared with the control (P < 0.05). In the CNE200, CNE400, and CNE600 groups, albumin (ALB) levels in the serum were markedly higher compared with that in the control (P < 0.05). In the CNE200 and CNE400 groups, the levels of immunoglobulin G (IgG) in the serum were significantly increased compared with that the control group (P < 0.05). The juvenile H. otakii-fed dietary CNE had lower triglycerides (TG) and total cholesterol (TCHO) levels in the serum than fish-fed CNE-free diets (P < 0.05). The gene expression of peroxisome proliferator-activated receptor alpha (PPAR-α), hormone-sensitive lipase (HSL), and carnitine O-palmitoyltransferase 1 (CPT1) in the liver was significantly increased by including CNE in fish diets regardless of the inclusion level (P < 0.05). However, fatty acid synthase (FAS), peroxisome proliferator-activated receptor gamma (PPAR-γ), and acetyl-CoA carboxylase alpha (ACCα) in the liver were markedly decreased with CNE supplements 400 mg/kg-1000 mg/kg (P < 0.05). The glucose-6-phosphate1-dehydrogenase (G6PD) gene expression levels in the liver were markedly decreased compared with the control (P < 0.05). The optimal supplementation level of CNE was shown by curve equation analysis to be 590.90 mg/kg.
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Affiliation(s)
- Yixin Gu
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Jian Han
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Wenjie Wang
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Yu Zhan
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Huijie Wang
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Wenyuan Hua
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Yue Liu
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Yafeng Guo
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Zhuang Xue
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
| | - Wei Wang
- Key Laboratory of Applied Biology and Aquaculture of Northern Fishes in Liaoning Province, Dalian Ocean University, Dalian 116023, China
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Yang X, Castell-Perez ME, Moreira RG, Sevimli-Yurttas Z. trans-Cinnamaldehyde-encapsulated zeolitic imidazolate framework-8 nanoparticle complex solutions to inactivate Escherichia coli O157:H7 on fresh spinach leaves. J Food Sci 2022; 87:4649-4664. [PMID: 36045506 DOI: 10.1111/1750-3841.16294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/08/2022] [Accepted: 07/26/2022] [Indexed: 11/29/2022]
Abstract
This study synthesized and characterized ZIF-8 nanoparticles encapsulated with trans-cinnamaldehyde oil (TC) and evaluated their antimicrobial effectiveness against Escherichia coli O157:H7 on fresh spinach leaves. The antimicrobial activity of different mass ratios of TC-encapsulated ZIF-8 against E. coli O157:H7 (ATCC 43895) strain was assessed and the best mass ratio of 1:2 TC to ZIF-8 identified. Spinach leaves were treated with (1) 0.5TC@ZIF-8_PL nanoparticle complexes solution, (2) 200 ppm chlorine, (3) free TC, and (4) sterilized distilled water (control). All sample groups were rinsed for 1 min, dried in a biosafety cabinet, weighted, and packed in sterilized Whirl-pkTM Stand-Up sampling bags, and stored at 4°C for 15 days for shelf life studies. Samples were dipped into a solution of nanoparticles and another group was sprayed. The quality of spinach samples was assessed by monitoring changes in moisture content (MC), water activity (Aw), color, pH, texture (firmness and work), vitamin C content, total carotenoid, and chlorophyll content. Spinach leaves treated with 0.5TC@ZIF-8_PL had less (p < 0.05) water, total chlorophyll, and total carotenoid losses, with minimal changes in pH. However, treatment did not prevent the color degradation (p > 0.05) and adversely affected spinach firmness. The spinach samples treated with 200 ppm chlorine and free TC had higher (p < 0.05) total chlorophyll degradation than the samples treated with the nanoparticles. The mass ratio of TC-encapsulated ZIF-8 must be readjusted to reduce potential toxicity issues while maintaining the antimicrobial properties. PRACTICAL APPLICATION: Zeolitic imidazolate framework-8 (ZIF-8) nanoparticle complex can be used to encapsulate natural antimicrobials to inhibit growth of pathogens on fresh produce. A 2-log reduction in populations of Escherichia coli O157:H7 on fresh spinach leaves was achieved using trans-cinnamaldehyde at low concentrations. The results can be used to embed the compounds into polymeric films for antimicrobial packaging applications.
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Affiliation(s)
- Xiaoying Yang
- Department of Food Science and Technology, Texas A&M University, College Station, Texas, USA
| | - Maria Elena Castell-Perez
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - Rosana G Moreira
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
| | - Zeynep Sevimli-Yurttas
- Department of Biological and Agricultural Engineering, Texas A&M University, College Station, Texas, USA
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Liu L, Zhu L, Zhang S, Ma Y, Wang L, Wang H, Niu X. Preparation and properties of chitosan-based bacteriostatic agents and their application in strawberry bacteriostatic preservation. J Food Sci 2021; 86:4611-4627. [PMID: 34533217 DOI: 10.1111/1750-3841.15912] [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: 01/18/2021] [Revised: 07/25/2021] [Accepted: 08/14/2021] [Indexed: 12/13/2022]
Abstract
The purpose of this study is to develop a green and safe chitosan-based preservative which can be applied in strawberry preservation. Chitosan (CS) was treated by 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system), which was mainly used to prepare TEMPO/laccase chitosan (TLCS). Furthermore, on this basis, the structure and performance of TLCS were also studied. The results showed that compared with CS, the solubility of TLCS improved, and the kinetic viscosity reduced significantly. Next, a cinnamaldehyde-TEMPO/laccase chitosan (CIN-TLCS) antibacterial agent was prepared by covalently combining the aldehyde group in cinnamaldehyde (CIN) and the amino group in CS. It was found that CIN combined with TLCS through covalent bonds, which changed the structure and crystallinity of TLCS. In addition, the total antioxidant capacity of CIN-TLCS also improved, which was necessary for the application of CIN-TLCS in extending shelf life. Cytotoxicity experiments showed that CIN-TLCS had no cytotoxicity. Furthermore, strawberries were used to explore the actual bacteriostatic and fresh-keeping effects of CIN-TLCS. The experiment found that CIN-TLCS could maintain the freshness of strawberries at room temperature (23 ± 1°C) for 5 days and had positive effects on strawberry color, loss-weight rate, hardness and pH. These results showed that CIN-TLCS could be used as a potential preserving agent for fruit storage. PRACTICAL APPLICATION: To obtain a green, safe and effective food preservative, chitosan (CS) was modified by a 2,2,6,6-tetramethylpiperidine oxygen radical/laccase oxidation system (TEMPO/laccase oxidation system) to get TEMPO/laccase chitosan (TLCS) and cinnamic aldehyde-TEMPO/laccase chitosan (CIN-TLCS). At the same time, the structure and antibacterial properties of TLCS and CIN-TLCS were analyzed, and their possibility as a new green and safe strawberry preservative was studied. Compared with oxazolidine, imidazole and triazole commercial drugs, CIN-TLCS has the advantages of low price, no pollution, no cytotoxicity and no drug resistance.
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Affiliation(s)
- Lu Liu
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Li Zhu
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Shaoqi Zhang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Yongliang Ma
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Li Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Hongsu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Xiaodi Niu
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
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Aragón-Gutiérrez A, Heras-Mozos R, Gallur M, López D, Gavara R, Hernández-Muñoz P. Hot-Melt-Extruded Active Films Prepared from EVOH/Trans-Cinnamaldehyde Blends Intended for Food Packaging Applications. Foods 2021; 10:1591. [PMID: 34359460 PMCID: PMC8304191 DOI: 10.3390/foods10071591] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/05/2021] [Accepted: 07/07/2021] [Indexed: 12/25/2022] Open
Abstract
In this work, novel active films based on ethylene vinyl alcohol copolymer (EVOH) and cinnamaldehyde (CIN) were successfully obtained employing a hybrid technique consisting of a two-step protocol involving the preparation of a polymeric EVOH-CIN masterbatch by solvent-casting for its further utilization in the preparation of bioactive EVOH-based films by melt extrusion processing. The influence of CIN over the EVOH matrix was studied in terms of optical, morphological, thermal, and mechanical properties. Optically transparent films were obtained and the incorporation of cinnamaldehyde resulted in yellow-colored films, producing a blocking effect in the UV region. A decrease in the glass transition temperature was observed in the formulations containing cinnamaldehyde, indicating a plasticizing effect. This phenomenon was confirmed by an increase in the elongation at break values of the extruded films. Results from thermogravimetric analysis determined a slight decrease in the thermal stability of EVOH provoked by the vaporization of the bioactive compound. Bioactive properties of the films were also studied; the presence of residual cinnamaldehyde in EVOH after being subjected to an extrusion process conferred some radical scavenging activity determined by the DPPH assay whereas films were able to exert antifungal activity in vapor phase against Penicillium expansum. Therefore, the present work shows the potential of the hybrid technique employed in this study for the preparation of bioactive films by a ready industrial process technology for food packaging applications.
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Affiliation(s)
- Alejandro Aragón-Gutiérrez
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Valencia, Spain;
| | - Raquel Heras-Mozos
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
| | - Miriam Gallur
- Grupo de Tecnología de Envases y Embalajes, Instituto Tecnológico del Embalaje, Transporte y Logística, ITENE, Unidad Asociada al CSIC, calle de Albert Einstein 1, 46980 Valencia, Spain;
| | - Daniel López
- Instituto de Ciencia y Tecnología de Polímeros, ICTP-CSIC, calle Juan de la Cierva 3, 28006 Madrid, Spain;
| | - Rafael Gavara
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
| | - Pilar Hernández-Muñoz
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, calle del Catedrático Agustín Escardino Benlloch 7, 46980 Valencia, Spain; (R.H.-M.); (R.G.)
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Souza VB, Holkem AT, Thomazini M, Petta T, Tulini FL, Oliveira CAF, Genovese MI, Rodrigues CE, Fávaro Trindade CS. Study of extraction kinetics and characterization of proanthocyanidin‐rich extract from Ceylon cinnamon (
Cinnamomum zeylanicum
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Volnei Brito Souza
- Departamento de Engenharia de Alimentos (FZEA/USP) Universidade de São Paulo Pirassununga Brazil
- Centro das Ciências Biológicas e da Saúde (CCBS) Universidade Federal do Oeste da Bahia (UFOB) Barreiras Brazil
| | - Augusto Tasch Holkem
- Departamento de Engenharia de Alimentos (FZEA/USP) Universidade de São Paulo Pirassununga Brazil
| | - Marcelo Thomazini
- Departamento de Engenharia de Alimentos (FZEA/USP) Universidade de São Paulo Pirassununga Brazil
| | - Tânia Petta
- Departamento de Engenharia de Alimentos (FZEA/USP) Universidade de São Paulo Pirassununga Brazil
| | - Fabricio Luiz Tulini
- Departamento de Engenharia de Alimentos (FZEA/USP) Universidade de São Paulo Pirassununga Brazil
- Centro das Ciências Biológicas e da Saúde (CCBS) Universidade Federal do Oeste da Bahia (UFOB) Barreiras Brazil
| | | | - Maria Inés Genovese
- Departamento de Alimentos e Nutrição Experimental (FCF/USP) Universidade de São Paulo São Paulo Brazil
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Sustained-release antibacterial pads based on nonwovens polyethylene terephthalate modified by β-cyclodextrin embedded with cinnamaldehyde for cold fresh pork preservation. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100554] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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7
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Yu HH, Kim YJ, Park YJ, Shin DM, Choi YS, Lee NK, Paik HD. Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage. Meat Sci 2020; 169:108219. [DOI: 10.1016/j.meatsci.2020.108219] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/06/2020] [Accepted: 06/09/2020] [Indexed: 12/22/2022]
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Amiri E, Aminzare M, Azar HH, Mehrasbi MR. Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties. Meat Sci 2019; 153:66-74. [DOI: 10.1016/j.meatsci.2019.03.004] [Citation(s) in RCA: 68] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 02/27/2019] [Accepted: 03/05/2019] [Indexed: 01/31/2023]
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Sedaghat Doost A, Van Camp J, Dewettinck K, Van der Meeren P. Production of thymol nanoemulsions stabilized using Quillaja Saponin as a biosurfactant: Antioxidant activity enhancement. Food Chem 2019; 293:134-143. [PMID: 31151593 DOI: 10.1016/j.foodchem.2019.04.090] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 04/24/2019] [Accepted: 04/24/2019] [Indexed: 01/04/2023]
Abstract
Thymol oil-in-water nanoemulsions as a potential natural alternative for synthetic antioxidant agents were developed. The nanoemulsions were formulated using Quillaja Saponin bio-surfactant and green solvents including high oleic sunflower oil (HOSO), tricaprylin (TC), and cinnamaldehyde (CA). The 4% thymol nanoemulsions containing TC and HOSO remained stable during long-term storage (at least 30 d). The antioxidant activity (AA) of free thymol and thymol nanoemulsions was compared with butylated hydroxytoluene (BHT) and ascorbic acid. The results obtained from DPPH, FRAP, and CUPRAC antioxidant assays showed a substantial improvement (p < 0.05) of the AA of free thymol through emulsification. The outcomes from the AA of the nanoemulsions in raw chicken breast meat measured by the TBARS assay revealed a significant improvement (p < 0.05) of the AA when thymol was encapsulated. These nanoemulsions may be applicable in the food industry as well as in cosmetic and health care products.
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Affiliation(s)
- Ali Sedaghat Doost
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium.
| | - John Van Camp
- Laboratory of Food Chemistry and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Koen Dewettinck
- Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Gent 9000, Belgium
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Sandner D, Krings U, Berger RG. Volatiles from Cinnamomum cassia buds. Z NATURFORSCH C 2018; 73:67-75. [PMID: 29145172 DOI: 10.1515/znc-2017-0087] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Accepted: 10/12/2017] [Indexed: 11/15/2022]
Abstract
While the chemical composition of leaf and stem bark essential oils of the Chinese cinnamon, Cinnamomum cassia (L.) J. Presl, has been well investigated, little is known about the volatilom of its buds, which appeared recently on German markets. Soxhlet extracts of the commercial samples were prepared, fractionated using silica gel and characterised by gas chromatography-flame ionisation detector (GC-FID) for semi-quantification, by gas chromatography-mass spectrometry (GC-MS) for identification and by GC-FID/olfactometry for sensory evaluation. Cinnamaldehyde was the most abundant compound with concentrations up to 40 mg/g sample. In total, 36 compounds were identified and 30 were semi-quantified. The extracts contained mostly phenylpropanoids, mono- and sesquiterpene hydrocarbons and oxygenated derivatives. Because of the high abundance of cinnamaldehyde, the aldehyde fraction was removed from the extracts by adding hydrogen sulphite to improve both the detection of trace compounds and column chromatography. The aldehyde fraction was analysed by GC-MS separately. The highest flavour dilution factor of 316 was calculated for cinnamaldehyde. Other main sensory contributors were 2-phenylethanol and cinnamyl alcohol. This report provides the first GC-olfactometry data of a plant part of a Cinnamomum species. The strongly lignified C. cassia buds combine a high abundance of cinnamaldehyde with comparably low coumarin concentrations (<0.48 mg/g), and provide a large cinnamaldehyde depot for slow release applications.
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Affiliation(s)
- Daniel Sandner
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ulrich Krings
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
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Ghaderi-Ghahfarokhi M, Barzegar M, Sahari M, Ahmadi Gavlighi H, Gardini F. Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties. Int J Biol Macromol 2017; 102:19-28. [DOI: 10.1016/j.ijbiomac.2017.04.002] [Citation(s) in RCA: 114] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Revised: 03/18/2017] [Accepted: 04/02/2017] [Indexed: 11/25/2022]
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Bahram S, Rezaie M, Soltani M, Kamali A, Abdollahi M, Khezri Ahmadabad M, Nemati M. Effect of whey Protein Concentrate Coating Cinamon Oil on Quality and Shelf Life of Refrigerated Beluga Sturegeon (Huso huso). J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12227] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Somayeh Bahram
- Department of Fisheries, Qaemshahr Branch; Islamic Azad University; Qaemshahr Iran
| | - Masoud Rezaie
- Department of Fisheries Faculty of Marine Science; Tarbiat Modares University; Noor Iran
| | - Mehdi Soltani
- Department of Aquatic Animal Health, Faculty of Veterinary Medicine; University of Tehran; Tehran Iran
| | - Abdolghasem Kamali
- Department of Fisheries; Science and Research Branch, Islamic Azad University; Tehran Iran
| | - Mehdi Abdollahi
- Department of Fisheries Faculty of Marine Science; Tarbiat Modares University; Noor Iran
| | | | - Mahrokh Nemati
- Iran Young Researchers Club, Qaemshahr Branch; Islamic Azad University; Qaemshahr Iran
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Romero-Gil V, Garrido-Fernández A, Arroyo-López FN. In silico Logistic Model for Table Olive Related Microorganisms As a Function of Sodium Metabisulphite, Cinnamaldehyde, pH, and Type of Acidifying Agent. Front Microbiol 2016; 7:1370. [PMID: 27630627 PMCID: PMC5005353 DOI: 10.3389/fmicb.2016.01370] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Accepted: 08/18/2016] [Indexed: 11/13/2022] Open
Abstract
A probabilistic/logistic model, based on binary data (growth/no growth), was used to assess the effects of sodium metabisulphite (SM) and cinnamaldehyde (CIN; 0-1000 mg/L) against the main microbial groups found in table olive environment [lactic acid bacteria (LAB), yeasts, and Enterobacteriaceae], according to pH (range 3.5-5.0), and type of acidifying agent (HCl or pyruvic acid). The inhibitory effect of SM depended on the pH while that of CIN was scarcely influenced by it (except for LAB). LAB were more sensitive to SM, while yeasts were to CIN. The use of pyruvic acid for correction of pH always produced a reduction (compared to HCl) of the inhibitory power of both preservatives. The in silico models for HCl showed that, at pH 4.0, and growth probability 0.01, the LAB population might be inhibited by the presence in the medium of 150 mg/L SM or 1000 mg/L CIN, while in the case of yeasts, 450 mg/L SM, or 150 mg/L CIN are required. No growth of Enterobacteriaceae was observed at this (or lower) pH level. The results obtained may contribute to the stabilization of non-thermally treated table olive packaging.
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Affiliation(s)
- Verónica Romero-Gil
- Regulatory Council of PDO Aloreña de Málaga Table OlivesMalaga, Spain; Food Biotechnology Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de OlavideSeville, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide Seville, Spain
| | - Francisco N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide Seville, Spain
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Romero-Gil V, García-García P, Garrido-Fernández A, Arroyo-López FN. Susceptibility and resistance of lactic acid bacteria and yeasts against preservatives with potential application in table olives. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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