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Luo J, Frank D, Arcot J. Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood. Food Chem X 2024; 22:101400. [PMID: 38736984 PMCID: PMC11088277 DOI: 10.1016/j.fochx.2024.101400] [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: 02/12/2024] [Revised: 04/14/2024] [Accepted: 04/17/2024] [Indexed: 05/14/2024] Open
Abstract
This review summarises current knowledge of the molecular basis for flavour profiles of popular seafood types (crustacean (crab, lobster, prawn, etc.), mollusc (oyster, squid, etc.), oily fish (salmon, sardine, etc.) and white fish (barramundi, turbot, etc.)), and provides a foundation for formulating improved plant-based seafood alternative (PBSA) flavours. Key odour-active volatile molecules were identified from a systematic review of published olfactometry studies and taste-active compounds and macronutrient profiles of different seafood species and commercial PBSAs from nutrition databases were compared. Ingredients commonly used in commercial BPSAs and new potential sources of flavouring agents are evaluated. While significant challenges in replicating seafood flavour and texture remain, this review provides some insights into how plant-based ingredients could be applied to improve the acceptability of PBSAs.
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Affiliation(s)
- Jiaqiang Luo
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
| | | | - Jayashree Arcot
- Food and Health, School of Chemical Engineering, Faculty of Engineering, UNSW Sydney, Kensington, NSW 2052, Australia
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2
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Bains A, Sridhar K, Singh BN, Kuhad RC, Chawla P, Sharma M. Valorization of onion peel waste: From trash to treasure. CHEMOSPHERE 2023; 343:140178. [PMID: 37714483 DOI: 10.1016/j.chemosphere.2023.140178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 08/22/2023] [Accepted: 09/12/2023] [Indexed: 09/17/2023]
Abstract
Globally, fruits and vegetables are consumed as raw, processed, or as an additive, accounting for approximately 50% of total food wastage. Among the fruits and vegetables, onion is well known for its potential bioactive components; however, peels of onion are a major concern for the environmental health and food industries. Effective utilization methods for valorizing the onion peel should be needed to develop value-added products, which are more eco-friendly, cost-effective, and sustainable. Therefore, this review attempts to emphasize the conventional and emerging valorization techniques for onion peel waste to generate value-added products. Several vital applications including anticancerous, antiobesity, antimicrobial, and anti-inflammatory activities are thoroughly discussed. The findings showed that the use of advanced technologies like ultrasound-assisted extraction, microwave-assisted extraction, and enzymatic extraction, demonstrated improved extraction efficiency and higher yield of bioactive compounds, which showed the anticancerous, antiobesity, antimicrobial, and anti-inflammatory properties. However, in-depth studies are recommended to elucidate the mechanisms of action and potential synergistic effects of the bioactive compounds derived from onion peel waste, and to promote the sustainable utilization of onion peel waste in the long-term.
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Affiliation(s)
- Aarti Bains
- Department of Microbiology, Lovely Professional University, Phagwara, 144411, Punjab, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore, 641021, India
| | - Brahma Nand Singh
- Pharmacology Division, CSIR-National Botanical Research Institute, Lucknow, 226001, Uttar Pradesh, India
| | - Ramesh Chander Kuhad
- Sharda School of Basic Sciences and Research, Sharda University, Greater Noida - 201310, Uttar Pradesh, India; DPG Institute of Management and Technology, Sector-34, Gurugram - 122004, Haryana, India
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, 144411, Punjab, India.
| | - Minaxi Sharma
- CARAH ASBL, Rue Paul Pastur, 11, Ath, 7800, Belgium.
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3
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Amaranth Seeds and Sprouts as Functional Ingredients for the Development of Dietary Fiber, Betalains, and Polyphenol-Enriched Minced Tilapia Meat Gels. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010117. [PMID: 36615309 PMCID: PMC9822371 DOI: 10.3390/molecules28010117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/16/2022] [Accepted: 12/18/2022] [Indexed: 12/28/2022]
Abstract
There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25-1.75-fold) and sprout flours (1.99-3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01-1.73-fold) without affecting springiness, decreased luminosity (1.05-1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.
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Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread. Antioxidants (Basel) 2022; 11:antiox11102022. [PMID: 36290745 PMCID: PMC9598143 DOI: 10.3390/antiox11102022] [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: 09/21/2022] [Revised: 10/04/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315−710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking. The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. The breads with the coarse fraction had the highest content of fibre, whereas the breads with the fine fraction excelled in protein, fat and ash content. The medium fraction was characterized as the richest source of silymarin, whilst the fine fraction was the poorest. Silymarin constituents were slightly released during dough rising but also partially decomposed during baking; moreover, silydianin was the most susceptible and degraded the most. The enriched breads had better sensory and textural properties compared to the control bread. The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bread.
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Kumar M, Barbhai MD, Hasan M, Dhumal S, Singh S, Pandiselvam R, Rais N, Natta S, Senapathy M, Sinha N, Amarowicz R. Onion (
Allium cepa
L.) peel: A review on the extraction of bioactive compounds, its antioxidant potential, and its application as a functional food ingredient. J Food Sci 2022; 87:4289-4311. [DOI: 10.1111/1750-3841.16297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 07/25/2022] [Accepted: 07/31/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Mrunal D Barbhai
- Chemical and Biochemical Processing Division ICAR—Central Institute for Research on Cotton Technology Mumbai India
| | - Muzaffar Hasan
- Agro Produce Processing Division ICAR—Central Institute of Agricultural Engineering Bhopal India
| | - Sangram Dhumal
- Division of Horticulture RCSM College of Agriculture Kolhapur India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology Punjab University Chandigarh India
| | - Ravi Pandiselvam
- Division of Physiology, Biochemistry and Post‐Harvest Technology ICAR—Central Plantation Crops Research Institute (CPCRI) Kasaragod Kerala India
| | - Nadeem Rais
- Department of Pharmacy Bhagwant University Ajmer India
| | - Suman Natta
- ICAR—National Research Centre for Orchids Pakyong India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension College of Agriculture, Wolaita Sodo University Wolaita Sodo Ethiopia
| | - Neha Sinha
- Department of Horticulture Fruit and Fruit Technology Bihar Agriculture University Bhagalpur Bihar India
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Olsztyn Poland
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6
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Fruit and Vegetable Peel-Enriched Functional Foods: Potential Avenues and Health Perspectives. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:8543881. [PMID: 35832524 PMCID: PMC9273365 DOI: 10.1155/2022/8543881] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Accepted: 06/16/2022] [Indexed: 12/29/2022]
Abstract
Fresh fruit and vegetables are highly utilized commodities by health-conscious consumers and represent a prominent segment in the functional and nutritional food sector. However, food processing is causing significant loss of nutritional components, and the generation of waste is creating serious economic and environmental problems. Fruit and vegetables encompass husk, peels, pods, pomace, seeds, and stems, which are usually discarded, despite being known to contain potentially beneficial compounds, such as carotenoids, dietary fibers, enzymes, and polyphenols. The emerging interest in the food industry in the nutritional and biofunctional constituents of polyphenols has prompted the utilization of fruit and vegetable waste for developing enriched and functional foods, with applications in the pharmaceutical industry. Moreover, the utilization of waste for developing diverse and crucial bioactive commodities is a fundamental step in sustainable development. Furthermore, it provides evidence regarding the applicability of fruit and vegetable waste in different food formulations especially bakery, jam, and meat based products.
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Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties. Antioxidants (Basel) 2022; 11:antiox11071243. [PMID: 35883734 PMCID: PMC9311763 DOI: 10.3390/antiox11071243] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 02/04/2023] Open
Abstract
The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances is generated worldwide while processing onions (Allium cepa L.). The antioxidant potential of red, yellow, and white onion husks was studied using FRAP, ORAC, chemiluminescence, and UPLC-ESI-Q-TOF-MS analysis methods. The extraction of phenolic compounds from onion husks was more effective when using an aqueous solution of 70% ethanol as compared with water. Ethanolic extract from red onion husks exhibited the highest TACORAC and TACFRAP values, averaging 2017.34 µmol-equiv. Trolox/g raw material and 2050.23 µmol-equiv. DQ/g raw material, respectively, while the white onion exhibited much lower levels of antioxidants. According to the chemiluminescence results, it was determined that the red and yellow onion husks contained antioxidants of three types of power, while white onion husks only contained medium and weak types. The highest content of flavonoids was found in red onion husks, averaging 1915.90 ± 9.92 µg-eq. DQ/g of raw material and 321.42 ± 2.61 µg-eq. DQ/g of raw material for ethanol and water, respectively, while yellow onion husks exhibited 544.06 ± 2.73 µg-eq. DQ/g of raw material and 89.41 ± 2.08 for ethanol and water, respectively. Quercetin and its glycosides were the most representative flavonoids, and a number of substances with different pharmacological and biological properties were also identified.
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8
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WANG C, AN X, GAO Z, LI Z, TIAN S, LU Y. Effects of ethanolic extract from onion skin on the quality characteristics of beef patties during refrigerated storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.118121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Cuntang WANG
- Qiqihar University, China; Northeast Agricultural University, China
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Açıkalın K, Gözke G. Thermogravimetric pyrolysis of onion skins: Determination of kinetic and thermodynamic parameters for devolatilization stages using the combinations of isoconversional and master plot methods. BIORESOURCE TECHNOLOGY 2021; 342:125936. [PMID: 34555755 DOI: 10.1016/j.biortech.2021.125936] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/06/2021] [Accepted: 09/08/2021] [Indexed: 06/13/2023]
Abstract
Thermogravimetric pyrolysis of onions skins was studied thoroughly for the first time. Kinetic calculations of devolatilization stages were performed applying direct Arrhenius plot (DAP) method and combinations of isoconversional and Criado's Z(α) master plot (CZMP) methods. The kinetic parameters calculated using combined methods were utilized successfully to reproduce the experimental kinetic curves whereas those calculated using DAP method failed in this sense. The average Ea values of isoconversional methods were between 164.0 and 172.0 kJ/mol. The CZMP method yielded multiple F-type reaction mechanisms. The simplified kinetic models of combined methods were also developed by using single reaction mechanisms deduced from multiple reaction mechanisms. The Friedman-CZMP combination was the best option for developing simplified/unsimplified kinetic models. Determination of reaction mechanism using DAP method by searching for the highest R2 value of regression equation among several candidates was found unreliable. ΔH, ΔG and ΔS values were calculated for 10 °C/min heating rate.
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Affiliation(s)
- Korkut Açıkalın
- Department of Energy Systems Engineering, Yalova University, Yalova 77200, Turkey.
| | - Gözde Gözke
- Department of Chemical Engineering, Yalova University, Yalova 77200, Turkey
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10
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Xu QD, Zhou ZQ, Yu J, He Q, Sun Q, Zeng WC. Effect of Cedrus deodara extract on the physiochemical and sensory properties of salted meat and its action mechanism. J Food Sci 2021; 86:2910-2923. [PMID: 34147039 DOI: 10.1111/1750-3841.15801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2021] [Revised: 04/19/2021] [Accepted: 05/14/2021] [Indexed: 11/28/2022]
Abstract
The effect of pine needle extract from Cedrus deodara (PNE) on the quality of salted meat was reported, and its action mechanism was further investigated. With the treatment of PNE, the physicochemical properties of salted meat were improved. The peroxide value decreased from 16.18 to 6.78 mmol O2 /kg, while the thiobarbituric acid value decreased from 0.79 to 0.40 mg MDA/kg. Moreover, the salted meat with PNE also had the better texture, color, and volatile compositions. The 0.2% PNE group showed the highest ΔE value (63.16 ± 0.56), hardness (813.5 ± 48.7 g), and volatility (45.86 ± 0.39), while the control group showed the lowest ΔE value (43.92 ± 2.13), hardness (515.8 ± 17.3 g) and volatility (29.97 ± 0.56). In addition, with the analysis of fluorescence and circular dichroism spectroscopy, the spatial structures of myofibrillar protein (MP) in salted meat were obviously changed by PNE. Meanwhile, methylconiferin, 1-O-feruloyl-β-D-glucose, nortrachelogenin, secoxyloganin, 1-O-(4-coumaroyl)-β-D-glucose and pelargonidin-3-O-glucoside were identified from PNE. Furthermore, according to the analysis of molecular docking, hydrogen bond, hydrophobic force, and electrostatic force were obtained as the main molecular forces between MP and the phenolic compounds of PNE, while arginine, glutamic acid, and glycine residues were the main binding sites. All results suggested that PNE might be a potential candidate to improve the quality of salted meat in the food industry. PRACTICAL APPLICATION: The quality deterioration of meat may not only affect its further processing and consumption but also may lead to some food safety problems. In present study, PNE exhibited the fine capability to inhibit the oxidation of meat, while it could ameliorate the texture, color, and physicochemical properties of meat due to its tightly interaction with myofibrillar protein. All result suggested that PNE could be potentially utilized to improve the quality of meat in food industry.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Zhi-Qiang Zhou
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China
| | - Qiang He
- The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, PR China
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11
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Chernukha I, Fedulova L, Vasilevskaya E, Kulikovskii A, Kupaeva N, Kotenkova E. Antioxidant effect of ethanolic onion ( Allium cepa) husk extract in ageing rats. Saudi J Biol Sci 2021; 28:2877-2885. [PMID: 34025165 PMCID: PMC8117138 DOI: 10.1016/j.sjbs.2021.02.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/01/2021] [Accepted: 02/04/2021] [Indexed: 11/30/2022] Open
Abstract
The role of natural antioxidants in preventing of age-relating diseases is evident. The vegetable industry generates a large amount of waste, which is a good source of antioxidants. The aim of the study was the investigation of the antioxidant effect of long-term consumption of ethanolic yellow onion husk extract in ageing laboratory rodents. Twenty male Wistar albino rats were divided randomly into two groups (n = 10): a control group and an experimental group that received ethanolic yellow onion husk extract (2 mL/rat diluted with distilled water; activity of 4.44 µmol-equiv. quercetin) for 188 days. Oxygen radical absorbance capacity and ferric reducing antioxidant power assays were used to determine the total antioxidant capacity of the extract, which amounted to 941.4 ± 32.7 µmol equiv. Trolox/g raw material and 167.4 ± 16.4 µmol-equiv. quercetin/g raw material, respectively. Oral intake of the onion husk extract affected the indicators of the antioxidant system of the liver and the brain but not of the blood and plasma, mainly due to elevations in the activity of catalase and superoxide dismutase in the liver by 44.4% and 79.1%, respectively, and in the brain by three-fold and 79.1%, respectively. The availability, cheapness and high antioxidant potential of onion waste qualifies it a good source of functional ingredients and bioactive substances applicable in the food and pharmaceutical industries.
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Key Words
- AOS, antioxidant system
- Ageing
- Antioxidant system
- CAT, catalase
- FR, free radical
- FRAP, fFerric reducing antioxidant power
- GC–MS, gas chromatography–mass spectrometry
- GSH, reduced glutathione
- HAT, hydrogen atom transfer
- HPLC-MS, high performance liquid chromatography–mass spectrometry
- IICI, integral indicators of chronic intoxication
- MDA, malondialdehyde
- OHE, onion husk ethanolic extract
- ORAC, oxygen radical absorbance capacity
- Onion husk
- Oxidative stress
- Plant antioxidants
- ROS, reactive oxygen species
- SET, single electron transfer
- SOD, superoxide dismutase
- TAC, total antioxidant capacity
- TBARS, thiobarbituric acid reactive substances
- Vegetable waste
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Affiliation(s)
- Irina Chernukha
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
| | - Liliya Fedulova
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
| | - Ekaterina Vasilevskaya
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
| | - Andrei Kulikovskii
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
| | - Nadezhda Kupaeva
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
| | - Elena Kotenkova
- V. M. Gorbatov Federal Research Centre for Food Systems of RAS, Talalikhina st., 26, 109316 Moscow, Russia
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