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Høgsgaard K, Vidal NP, Marietou A, Fiehn OG, Li Q, Bechtner J, Catalano J, Martinez MM, Schwab C. Fucose modifies short chain fatty acid and H2S formation through alterations of microbial cross-feeding activities. FEMS Microbiol Ecol 2023; 99:fiad107. [PMID: 37777844 PMCID: PMC10561710 DOI: 10.1093/femsec/fiad107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 08/31/2023] [Accepted: 09/06/2023] [Indexed: 10/02/2023] Open
Abstract
Algae are a rich but unexplored source of fibers with the potential to contribute to the next generation of prebiotics. The sulfated brown algae polysaccharide, fucoidan, is mainly composed of the deoxy-hexose L-fucose, which can be metabolized to 1,2-propanediol (1,2-PD) or lactate by gut microbes as precursors of propionate and butyrate. It was the aim of this study to investigate the impact of fucoidan on the fermentation capacity of the fecal microbiota and to compare to fucose. In batch fermentations of fecal microbiota collected from 17 donor samples, fucose promoted the production of propionate while no consistent effect was observed for commercial fucoidan and Fucus vesiculosus extract prepared in this study containing laminarin and fucoidan. H2S production was detected under all tested conditions, and levels were significantly lower in the presence of fucose in a dose-dependent manner. The addition of high fucose levels led to higher relative abundance of microbial 1,2-PD and lactate cross-feeders. Our results highlight that fucose and not fucoidan addition impacted fermentation capacity and increased the proportions of propionate and butyrate, which allows for precise modulation of intestinal microbiota activity.
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Affiliation(s)
- Karina Høgsgaard
- Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
| | - Natalia P Vidal
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 9200 Aarhus N, Denmark
- Aarhus Institute of Advanced Studies, Aarhus University, Høegh-Guldbergs Gade 6B, 8000 Aarhus, Denmark
| | - Angeliki Marietou
- Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
| | - Oliver Gam Fiehn
- Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
| | - Qing Li
- Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
| | - Julia Bechtner
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 9200 Aarhus N, Denmark
| | - Jacopo Catalano
- Membrane Engineering Group, Department of Biological and Chemical Engineering, Aarhus University, Åbogade 40. 8200 Aarhus N, Denmark
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, 9200 Aarhus N, Denmark
| | - Clarissa Schwab
- Functional Microbe Technology Group, Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds Vej 10, 8000 Aarhus, Denmark
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Bai W, Vidal NP, Roman L, Portillo-Perez G, Martinez MM. Preparation and characterization of self-standing biofilms from compatible pectin/starch blends: Effect of pectin structure. Int J Biol Macromol 2023; 251:126383. [PMID: 37595713 DOI: 10.1016/j.ijbiomac.2023.126383] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 07/10/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Pectin structure-miscibility-functionality relationships in starch films remain unknown. In this study, five citrus pectins (CPs) with 17 to 63 % of degree of methyl esterification (DM) and sugar beet pectin (SBP, rich in acetyl moieties and rhamnogalacturonan-I domains) were investigated for composition and structure and, further, blended with pea starch (3:1 starch-pectin weight ratio) to fabricate self-standing films. The incorporation of pectin resulted in a two- to three-fold increase in tensile strength and Young's modulus (up to 52.2 and 1837 MPa, respectively, using CP with low DM) without compromising elongation at break. Starch-SBP films presented the lowest strength among pectin films. Lower film moisture and water vapor permeability were attained with CP of high DM, or with SBP, whereas surface wettability was explained by counteracting factors affecting film compositional heterogeneity. Films made with high methoxyl CP, or with SBP, showed lower overall H-bonding (FTIR) and starch crystallinity (XRD). A DM above 57 % negatively affected the mixing and interfacial adhesion of pectin with starch, as shown by Attenuated Total Reflection-FTIR imaging. Pectins with the lowest purity, presumably with the greatest content in xyloglucan, as suggested by HPAEC, presented ~20 % higher elongation at break than the other films.
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Affiliation(s)
- Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Natalia P Vidal
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark; Aarhus Institute of Advanced Studies (AIAS), Aarhus University, DK-8000 Aarhus, Denmark
| | - Laura Roman
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark; Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Guillermo Portillo-Perez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.
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Tsochatzis ED, Vidal NP, Bai W, Diamantidou D, Theodoridis G, Martinez MM. Untargeted screening and in silico toxicity assessment of semi- and non-volatile compounds migrating from polysaccharide-based food contact materials. Food Chem 2023; 425:136499. [PMID: 37285625 DOI: 10.1016/j.foodchem.2023.136499] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 05/05/2023] [Accepted: 05/29/2023] [Indexed: 06/09/2023]
Abstract
The chemical safety of representative polysaccharide films made with pea starch, organocatalytic acetylated pea starch and pectin was investigated at different migration conditions (20 °C/10 days, 70 °C/2 h) using two official simulants signifying hydrophilic (simulant A, 10% ethanol) or lipophilic (simulant D1, 50% ethanol) foods. Migrating semi-volatile and non-volatile compounds were identified and semi-quantified by ultra-high performance liquid chromatography-trap ion mobility time-of-flight mass spectrometry (UHPLC-TIMS-TOF-MS/MS), whereas their toxicity was evaluated by in silico models based on qualitative structure activity (QSAR). Physicochemical analysis revealed polymer wash-off into the simulants. Migration testing at 70 °C for 2 h using simulant D1 resulted in detectable concentrations of glycerol (≤72.1 mg/kg), monoacetylated maltose (≤6.5 mg/kg), and dibutyl phthalate (DBP) (≤0.5 mg/kg, compliant with the existing legislative migration limits) in samples containing acetylated starch. Migrating 3-β-galactopyranosyl glucose (≤8.9 mg/kg) and 2,5-diketo-d-gluconic acid (≤4.9 mg/kg) were detected at 20 °C/10 days. In-silico toxicity emphasized no significant toxicity and categorized organocatalytic acetylated pea starch of no safety concern.
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Affiliation(s)
- Emmanouil D Tsochatzis
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Natalia P Vidal
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark; Aarhus Institute of Advanced Studies (AIAS), Aarhus University, DK-8000 Aarhus, Denmark
| | - Wenqiang Bai
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
| | - Dimitra Diamantidou
- Laboratory of Analytical Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic_AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th Km Thessaloniki-Thermi Rd, P.O. Box 8318, Thessaloniki, Greece
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; Biomic_AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th Km Thessaloniki-Thermi Rd, P.O. Box 8318, Thessaloniki, Greece
| | - Mario M Martinez
- Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.
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Vidal NP, Bai W, Geng M, Martinez MM. Organocatalytic acetylation of pea starch: Effect of alkanoyl and tartaryl groups on starch acetate performance. Carbohydr Polym 2022; 294:119780. [PMID: 35868756 DOI: 10.1016/j.carbpol.2022.119780] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/20/2022] [Accepted: 06/22/2022] [Indexed: 11/23/2022]
Abstract
Organocatalytic acetylation of pea starch was systematically optimized using tartaric acid as catalyst. The effect of the degree of substitution with alkanoyl (DSacyl) and tartaryl groups (DStar) on thermal and moisture resistivity, and film-forming properties was investigated. Pea starch with DSacyl from 0.03 to 2.8 was successfully developed at more efficient reaction rates than acetylated maize starch. Nevertheless, longer reaction time resulted in granule surface roughness, loss of birefringence, hydrolytic degradation, and a DStar up to 0.5. Solid-state 13C NMR and SEC-MALS-RI suggested that tartaryl groups formed crosslinked di-starch tartrate. Acetylation increased the hydrophobicity, degradation temperature (by ~17 %), and glass transition temperature (by up to ~38 %) of pea starch. The use of organocatalytically-acetylated pea starch with DSacyl ≤ 0.39 generated starch-based biofilms with higher tensile and water barrier properties. Nevertheless, at higher DS, the incompatibility between highly acetylated and native pea starches resulted in a heterogenous/microporous structure that worsened film properties.
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Affiliation(s)
- Natalia P Vidal
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark; Aarhus Institute of Advanced Studies (AIAS), Aarhus University, DK-8000 Aarhus, Denmark
| | - Wenqiang Bai
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark
| | - Mingwei Geng
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark; School of Chemistry and Chemical Engineering, Henan Normal University, Xinxiang 453007, China
| | - Mario M Martinez
- Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
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Nasrollahzadeh F, Roman L, Swaraj V, Ragavan K, Vidal NP, Dutcher JR, Martinez MM. Hemp (Cannabis sativa L.) protein concentrates from wet and dry industrial fractionation: Molecular properties, nutritional composition, and anisotropic structuring. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Vidal NP, Roman L, Swaraj VS, Ragavan K, Simsek S, Rahimi J, Kroetsch B, Martinez MM. Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Thorn RG, Banwell A, Pham TH, Vidal NP, Manful CF, Nadeem M, Ivanov AG, Szyszka Mroz B, Bonneville MB, Hüner NPA, Piercey-Normore MD, Thomas R. Identification and analyses of the chemical composition of a naturally occurring albino mutant chanterelle. Sci Rep 2021; 11:20590. [PMID: 34663853 PMCID: PMC8523663 DOI: 10.1038/s41598-021-99787-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 09/28/2021] [Indexed: 11/09/2022] Open
Abstract
White chanterelles (Basidiomycota), lacking the orange pigments and apricot-like odour of typical chanterelles, were found recently in the Canadian provinces of Québec (QC) and Newfoundland & Labrador (NL). Our phylogenetic analyses confirmed the identification of all white chanterelles from NL and QC as Cantharellus enelensis; we name these forma acolodorus. We characterized carotenoid pigments, lipids, phenolics, and volatile compounds in these and related chanterelles. White mutants of C. enelensis lacked detectable β-carotene, confirmed to be the primary pigment of wild-type, golden-orange individuals, and could also be distinguished by their profiles of fatty acids and phenolic acids, and by the ketone and terpene composition of their volatiles. We detected single base substitutions in the phytoene desaturase (Al-1) and phytoene synthase (Al-2) genes of the white mutant, which are predicted to result in altered amino acids in their gene products and may be responsible for the loss of β-carotene synthesis in that form.
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Affiliation(s)
- R Greg Thorn
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada.
| | - Alicia Banwell
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada
| | - Thu Huong Pham
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada
| | - Natalia P Vidal
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada.,Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, 8200, Aarhus N, Denmark
| | - Charles Felix Manful
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada
| | - Muhammad Nadeem
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada
| | - Alexander G Ivanov
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada.,Institute of Biophysics and Biomedical Engineering, Bulgarian Academy of Sciences, Acad. G. Bonchev str. Bl. 21, 1113, Sofia, Bulgaria
| | - Beth Szyszka Mroz
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada
| | - Michael B Bonneville
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada
| | - Norman Peter Andrew Hüner
- Department of Biology, University of Western Ontario, 1151 Richmond St. N., London, ON, N6A 5B7, Canada
| | - Michele D Piercey-Normore
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada
| | - Raymond Thomas
- School of Science and the Environment, Grenfell Campus, Memorial University, 20 University Drive, Corner Brook, NL, A2H 5G4, Canada
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Abu-Reidah IM, Critch AL, Manful CF, Rajakaruna A, Vidal NP, Pham TH, Cheema M, Thomas R. Effects of pH and Temperature on Water under Pressurized Conditions in the Extraction of Nutraceuticals from Chaga ( Inonotus obliquus) Mushroom. Antioxidants (Basel) 2021; 10:antiox10081322. [PMID: 34439572 PMCID: PMC8389277 DOI: 10.3390/antiox10081322] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/03/2021] [Accepted: 08/11/2021] [Indexed: 12/04/2022] Open
Abstract
Currently, there is increased interest in finding appropriate food-grade green extraction systems capable of extracting these bioactive compounds from dietary mushrooms for applications in various food, pharmacological, or nutraceutical formulations. Herein, we evaluated a modified Swiss water process (SWP) method using alkaline and acidic pH at low and high temperature under pressurized conditions as a suitable green food grade solvent to obtained extracts enriched with myco-nutrients (dietary phenolics, total antioxidants (TAA), vitamins, and minerals) from Chaga. Ultra-high performance liquid chromatography coupled to high resolution accurate mass tandem mass spectrometry (UHPLC-HRAMS-MS/MS) was used to assess the phenolic compounds and vitamin levels in the extracts, while inductively coupled plasma mass spectrometry (ICP-MS) was used to determine the mineral contents. Over 20 phenolic compounds were quantitatively evaluated in the extracts and the highest total phenolic content (TPC) and total antioxidant activity (TAA) was observed at pH 11.5 at 100 °C. The most abundant phenolic compounds present in Chaga extracts included phenolic acids such as protocatechuic acid 4-glucoside (0.7–1.08 µg/mL), syringic acid (0.62–1.18 µg/mL), and myricetin (0.68–1.3 µg/mL). Vitamins are being reported for the first time in Chaga. Not only, a strong correlation was found for TPC with TAA (r-0.8, <0.0001), but also, with individual phenolics (i.e., Salicylic acid), lipophilic antioxidant activity (LAA), and total antioxidant minerals (TAM). pH 2.5 at 100 °C treatment shows superior effects in extracting the B vitamins whereas pH 2.5 at 60 and 100 °C treatments were outstanding for extraction of total fat-soluble vitamins. Vitamin E content was the highest for the fat-soluble vitamins in the Chaga extract under acidic pH (2.5) and high temp. (100 °C) and ranges between 50 to 175 µg/100 g Chaga. Antioxidant minerals ranged from 85.94 µg/g (pH7 at 100 °C) to 113.86 µg/g DW (pH2.5 at 100 °C). High temperature 100 °C and a pH of 2.5 or 9.5. The treatment of pH 11.5 at 100 °C was the most useful for recovering phenolics and antioxidants from Chaga including several phenolic compounds reported for the first time in Chaga. SWP is being proposed herein for the first time as a novel, green food-grade solvent system for the extraction of myco-nutrients from Chaga and have potential applications as a suitable approach to extract nutrients from other matrices. Chaga extracts enriched with bioactive myconutrients and antioxidants may be suitable for further use or applications in the food and nutraceutical industries.
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Affiliation(s)
- Ibrahim M. Abu-Reidah
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
- Correspondence: (I.M.A.-R.); (R.T.)
| | - Amber L. Critch
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Charles F. Manful
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Amanda Rajakaruna
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Natalia P. Vidal
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Thu H. Pham
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Mumtaz Cheema
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
| | - Raymond Thomas
- School of Science and the Environment, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada; (A.L.C.); (C.F.M.); (A.R.); (N.P.V.); (T.H.P.); (M.C.)
- The Functional Foods Sensory Laboratory, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
- Correspondence: (I.M.A.-R.); (R.T.)
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Roman L, Guo M, Terekhov A, Grossutti M, Vidal NP, Reuhs BL, Martinez MM. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106476] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Pico J, Vidal NP, Widjaja L, Falardeau L, Albino L, Martinez MM. Development and assessment of GC/MS and HPAEC/PAD methodologies for the quantification of α-galacto-oligosaccharides (GOS) in dry beans (Phaseolus vulgaris). Food Chem 2021; 349:129151. [PMID: 33545602 DOI: 10.1016/j.foodchem.2021.129151] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 01/11/2021] [Accepted: 01/15/2021] [Indexed: 12/18/2022]
Abstract
The quantification of α-Galacto-oligosaccharides (GOS) in beans has been increasingly approached through different methodologies. However, reported GOS contents revealed up to 8-times disparity, which cannot be only attributed to the bean cultivar and underlines the need of using validated analytical methodologies. This study aimed to optimize and validate the extraction of the most abundant GOS found in beans, namely raffinose, stachyose and verbascose, and comparatively assess their determination by High-Performance Anion Exchange Chromatography/Pulsed Amperometric Detector (HPAEC/PAD) and Gas Chromatography/Mass Spectrometry (GC/MS). Hot sonication followed by shaking with 70% ethanol resulted in excellent GOS extraction efficiencies (92.54-107.94%). GC/MS determination was more reliable than HPAEC/PAD, with limits of quantification of 4.48-224.31 mg/kg and intra/inter-day repeatabilities <10%. The analysis of six bean varieties proved the feasibility of the GC/MS methodology, displaying total GOS contents from 1453.07 ± 169.31 to 2814.34 ± 95.28 mg/100 g. Stachyose was significantly (p < 0.05) the main GOS in all samples.
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Affiliation(s)
- Joana Pico
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Natalia P Vidal
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Listiya Widjaja
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - Louis Falardeau
- Bonduelle Americas, 540 Chemin des Patriotes, St-Denis-Sur_Richelieu, QC J0H 1K0, Canada
| | - Lionel Albino
- Bonduelle, Rue Nicolas Appert, F-59653 Villeneuve d'Ascq, France
| | - Mario M Martinez
- College of Engineering and Physical Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark.
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Manful CF, Pham TH, Nadeem M, Wheeler E, Warren KJ, Vidal NP, Thomas RH. Assessing unfiltered beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat. Meat Sci 2021; 171:108271. [DOI: 10.1016/j.meatsci.2020.108271] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 07/29/2020] [Accepted: 07/29/2020] [Indexed: 12/20/2022]
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Manful CF, Vidal NP, Pham TH, Nadeem M, Wheeler E, Thomas RH. Dataset showing the relationship between terpenes, antioxidants and polyphenols in protecting ester and ether linked glycerophospholipids of grilled beef and moose meat marinated with unfiltered beer from oxidation. Data Brief 2020; 33:106324. [PMID: 33015257 PMCID: PMC7522494 DOI: 10.1016/j.dib.2020.106324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2020] [Revised: 09/07/2020] [Accepted: 09/16/2020] [Indexed: 11/12/2022] Open
Abstract
This article presents the associated data set in the research article entitled “Assessing beer-based marinades effects on ether and ester linked phosphatidylcholines and phosphatidylethanolamines in grilled beef and moose meat” published in Meat Science [1], demonstrating the use of unfiltered beer-based marinades in improving the nutritional quality of grilled ruminant meat by suppressing the degradation of health-promoting ester and ether-linked PC and PE the most predominant glycerophospholipids (GPL) in meat. High throughput lipidomics analysis was conducted using high-resolution accurate mass tandem mass spectrometry (UHPLC—HRAMS/MS-MS) to profile the meat lipids following marination and grilling. The marinades were composed of a combination of unfiltered beers, fruits, herbs and spices. The data presented show the retention levels of ether as well as ester linked PC and PE molecular species; Pearson's correlations for the associations between antioxidants, phenolics, volatile oxygenated terpenes, oxidation status and preserved phospholipid species in the marinated grilled meats. There are many studies demonstrating cooking effects on fatty acid composition of meat phospholipids in the literature. However, information on how marination and grilling affects intact ether and ester linked PC and PE composition in grilled ruminant meats is limited. As such, this dataset provides useful information on the preservation of ruminant meat ester and ether-linked glycerophospholipid composition following marination with unfiltered beer-based marinades and meat preparation via grilling. Specifically, this data demonstrate the preservation of ether and ester linked PC and PE enriched with essential ω3 and ω6 fatty acids from degradation during grilling. For additional insights see [1] DOI: 10.1016/j.meatsci.2020.108271.
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Affiliation(s)
- Charles F Manful
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Natalia P Vidal
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Thu H Pham
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Muhammad Nadeem
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Evan Wheeler
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
| | - Raymond H Thomas
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, NL A2H 5G4, Canada
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Manful CF, Vidal NP, Pham TH, Nadeem M, Wheeler E, Hamilton MC, Doody KM, Thomas RH. Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Vidal NP, Manful CF, Pham TH, Stewart P, Keough D, Thomas R. The use of XLSTAT in conducting principal component analysis (PCA) when evaluating the relationships between sensory and quality attributes in grilled foods. MethodsX 2020; 7:100835. [PMID: 32195148 PMCID: PMC7078354 DOI: 10.1016/j.mex.2020.100835] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Accepted: 02/12/2020] [Indexed: 11/28/2022] Open
Abstract
Multivariate statistics is a tool for examining the relationship of multiple variables simultaneously. Principal component analysis (PCA) is an unsupervised multivariate analysis technique that simplifies the complexity of data by transforming them in a few dimensions showing their trends and correlations. Interests in XLSTAT as statistical software program of choice for routine multivariate statistics has been growing due in part to its compatibility with Microsoft Excel data format. As a case of study, multivariate analysis is used to study the effects of unfiltered beer-based marination on the volatile terpenes and thiols, and sensory attributes of grilled ruminant meats. PCA was conducted to determine the correlations between the abundances of volatile terpenes and thiols and sensory attribute scores in marinated grilled meats, as well as to analyze if there was any clustering based on the type of meat and marination treatments employed.XLSTAT PCA output successfully reduced the number of variables into 2 components that explained 90.47% of the total variation of the data set. PCA clustered marinated and unmarinated meats based on the presence and abundances of volatile terpenes, thiols and consumer sensory attribute scores. PCA could be applied to explore relationships between volatile compounds and sensory attributes in different food systems.
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Affiliation(s)
- Natalia P Vidal
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada
| | - Charles F Manful
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada
| | - Thu H Pham
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada
| | - Peter Stewart
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada
| | - Dwayne Keough
- Algoma University, 1520 Queen St E, Sault Ste. Marie, ON P6A 2G4, Canada
| | - RaymondH Thomas
- School of Science and the Environment/Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada
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Vidal NP, Manful C, Pham TH, Wheeler E, Stewart P, Keough D, Thomas R. Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats. Food Chem 2020; 302:125326. [DOI: 10.1016/j.foodchem.2019.125326] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/03/2019] [Accepted: 08/02/2019] [Indexed: 12/23/2022]
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Manful CF, Vidal NP, Pham TH, Nadeem M, Wheeler E, Hamilton MC, Doody KM, Thomas RH. Dataset on improved nutritional quality and safety of grilled marinated and unmarinated ruminant meat using novel unfiltered beer-based marinades. Data Brief 2019; 27:104801. [PMID: 31799349 PMCID: PMC6881677 DOI: 10.1016/j.dib.2019.104801] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 11/02/2019] [Accepted: 11/06/2019] [Indexed: 11/15/2022] Open
Abstract
Objective of this data isn brief article is to present the associated data set regarding the revised article entitled “Unfiltered beer based marinades reduced exposure to carcinogens and suppressed conjugated fatty acid oxidation in grilled meats” recommended for publication in Food Control [1]. Grill food safety and quality is a major concern globally. Here in we present data demonstrating the use of novel unfiltered beer based marinades in improving the nutritional quality and safety of grilled ruminant meat. Grilling can lead to the formation of harmful compounds and modify the functional lipids in meats via oxidation, thereby affecting the nutritional quality and safety of the finished product. Lipid oxidation is a deteriorative process involving the degradation of lipid double bonds and the formation of new compounds. Some of these compounds can result in reduced meat quality and off-flavours affecting the sensory, nutritional quality and safety of grilled meat. Unfiltered beers, herbs and spices are known to be excellent sources of antioxidants and polyphenols which can suppress oxidation of functional lipids in grilled meat. Novel unfiltered beer based marinades were developed and used to marinate ruminant meat (beef and moose) prior to grilling. The effect of marination on the fatty acid profile, including saturated, mono- and polyunsaturated fatty acids, of grilled meat was analyzed by gas chromatography/mass spectrometry (GC/MS). In this data in brief article, we include 3 tables containing the fatty acid composition of unmarinated and marinated grilled ruminant meats (beef and moose), a figure showing the percent distribution of grilled meat fatty acid classes, and 2 figures on Pearson's correlation for the associations between phenolic contents, oxidation status and total conjugated linolenic acid (CLA) content. To the best of our knowledge, there is a paucity of information in the literature on the fatty acid composition of wild Cervid meat following preparation by grilling. Grill food safety and nutritional quality is of significant interest to researchers and consumers in the scientific and general food science communities. This article provides data on the fatty composition of grilled moose meat and could be of value to fill the paucity of information currently available in the scientific community on the observed fatty acid composition of grill moose meat. Furthermore, the article presents data on the effects of beer based marinade formulations on the quality of the fatty acid composition of grilled ruminant meats (beef and moose). The growing awareness of the benefits of dietary fatty acids in enhancing personal and population health by reducing the risk factors for cardiovascular diseases and neurodegenerative disorders means that consumers demand meat products with improved fatty acid composition [2,3]. Cervids such as moose (Alces alces) are popular as superior sources of low-fat lean meat with balanced omega 6:3 essential fatty acids compared to traditional farm raised or domesticated meat animals due to the forage they consume as a normal part of their diet [2,4,5]. Furthermore, session ale beers is currently a global phenomenon derived from unique combinations of grains, hops, fruits and herbs to produce low alcohol by volume beers with unique flavors popular among consumers. Two unfiltered session beers were used as base ingredients to produce two novel marinades infused with unique combination of antioxidant rich herbs and spices as a suitable system for the production of grilled foods with enhanced nutritional and sensory characteristics. Whilst there are a limited number of studies in the literature that have used unfiltered beers to evaluate the effects of these beers on suppression of lipid oxidation in grilled meat, none to the best of our knowledge has evaluated the effect of antioxidant rich unfiltered beer based marinades on fatty acid composition of grilled meat systems [6] [7]. As such, this data set presents the concept of using craft beers (specifically session ales) infused with unique combination of herbs and spices to produce unfiltered beer base marinades with enhanced ability to improve grill food sensory attributes and quality, and demonstrates that novel formulations of popular unfiltered India session ale and wheat ale based marinades infused with unique combinations of herbs and spices could be used to marinate beef and moose meats prior to grilling to preserve meat lipids including anticarcinogenic linoleic acid and essential ω3 and ω6 fatty acids.
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Affiliation(s)
- Charles F Manful
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Natalia P Vidal
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Thu H Pham
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Muhammad Nadeem
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Evan Wheeler
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Melissa C Hamilton
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Karen M Doody
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Raymond H Thomas
- School of Science and the Environment/ Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
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Vidal NP, Manful C, Pham TH, Wheeler E, Stewart P, Keough D, Thomas R. Dataset of the volatile compounds detected in unmarinated and marinated grilled ruminant meats with novel unfiltered beer-based marinades to improve their nutritional quality, safety, and sensory perception. Data Brief 2019; 27:104622. [PMID: 31656845 PMCID: PMC6806443 DOI: 10.1016/j.dib.2019.104622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/09/2019] [Accepted: 09/26/2019] [Indexed: 12/01/2022] Open
Abstract
The objective of this data in brief article is to present the associated data set regarding the published paper Novel unfiltered beer-based marinades to improve the nutritional quality, safety, and sensory perception of grilled ruminant meats in Food Chemistry [1]. Grilling is a popular cooking method; however, the high temperatures required can modify grilled meat quality and safety. In this data set, we include 5 tables containing the volatile composition of unmarinated and marinated grilled ruminant meat (beef and moose). Novel unfiltered beer-based marinades infused with herbs and spices were used for meat marination, and the volatiles present in the meat following grilling extracted by solid phase microextraction and subsequently analysed by gas chromatography/mass spectrometry (SPME-GC/MS). The volatile profile includes alcohols, aldehydes, ketones, acids, esters, alkylfurans, nitrogenated compounds, terpenes (mono-, sesqui- and oxygenated terpenes), sulfur derivatives, benzene derivatives, and phenol derivatives. This dataset provides valuable information on meat volatile composition useful to understand certain aspects of the quality and safety of grilled meat following preparation with unfiltered beer-based marinades. For more insight please see [1].
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Affiliation(s)
- Natalia P Vidal
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Charles Manful
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Thu H Pham
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Evan Wheeler
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Peter Stewart
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
| | - Dwayne Keough
- Algoma University, 1520, Queen St E, Sault Ste. Marie, ON, P6A 2G4, Canada
| | - Raymond Thomas
- School of Science and the Environment, Boreal Ecosystem Research Initiative, Grenfell Campus, Memorial University of Newfoundland, Corner Brook, A2H 5G4, Canada
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by
1
H NMR and FTIR. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Natalia P. Vidal
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - María J. Manzanos
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - Encarnación Goicoechea
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Paseo de la UniversidadVitoriaSpain
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Influence of different salting processes on the evolution of the volatile metabolites of vacuum-packed fillets of farmed and wild sea bass (Dicentrarchus labrax) stored under refrigeration conditions: a study by SPME-GC/MS. J Sci Food Agric 2017; 97:967-976. [PMID: 27225021 DOI: 10.1002/jsfa.7821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/20/2016] [Accepted: 05/22/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Fish shelf-life extension is a topic of great interest. In this study the behaviour of salted and unsalted farmed and wild European sea bass (Dicentrarchus labrax) fillets during storage was analysed through the evolution of their volatile metabolites. Farmed and wild sea bass fillets were brine-salted for 15 or 75 min, or dry-salted, vacuum-packed and stored at 4 °C for up to 1 month, and their headspaces were studied by Solid Phase Micro extraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). RESULTS At the same storage time, unsalted wild fillets contained, in general, a higher number and abundance of volatile compounds coming from microbiological or endogenous enzymatic activity than unsalted farmed ones. The more intense the salting, the lower the number and abundance of microbiological spoilage metabolites, especially in wild samples. The appearance of oxidation metabolites only in dry-salted wild samples evidences that this kind of salting provokes a certain oxidation in these samples. CONCLUSIONS The better performance of farmed than wild fillets suggests that salted farmed fillets, vacuum-packed and stored under refrigeration conditions, could be a successful alternative to diversify the presence of sea bass in the market. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Natalia P Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
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Vidal NP, Picone G, Goicoechea E, Laghi L, Manzanos MJ, Danesi F, Bordoni A, Capozzi F, Guillén MD. Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. Effect of Smoking Using Smoke Flavorings on Several Characteristics of Farmed Sea Bass (Dicentrarchus labrax) Fillets and on their Evolution During Vacuum-Packed Storage at Refrigeration Temperature. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12800] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Natalia P. Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - María J. Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
| | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center; University of the Basque Country (UPV/EHU); Paseo de la Universidad nº 7 01006 Vitoria Spain
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Vidal NP, Manzanos MJ, Goicoechea E, Guillén MD. Farmed and wild sea bass (Dicentrarchus labrax) volatile metabolites: a comparative study by SPME-GC/MS. J Sci Food Agric 2016; 96:1181-1193. [PMID: 25851130 DOI: 10.1002/jsfa.7201] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2014] [Revised: 04/02/2015] [Accepted: 04/02/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Farmed and wild European sea bass (Dicentrarchus labrax) could be distinguished by its volatile metabolites, an issue not addressed until now. The aim of this work was to study these metabolites by solid-phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). RESULTS Both farmed and wild sea bass have a great number of volatile metabolites, most of them being in low concentrations. These include alcohols, aldehydes, ketones, alkylfurans, acids, aliphatic and aromatic hydrocarbons, terpenes, sulfur and nitrogen derivatives, 2,6-di-tert-butyl-4-methylphenol and one derived compound, as well as 2,4,7,9-tetramethyl-5-decyne-4,7-diol, this latter compound presumably resulting from environmental contamination. Important differences have been detected between both types of sea bass, and also among individuals inside each group. Farmed specimens are richer in volatile metabolites than the wild counterparts; however, these latter, in general, contain a high number and abundance of metabolites resulting from microbial and enzymatic non-oxidative activity than the former. CONCLUSIONS Clear differences in the volatile metabolites of wild and farmed sea bass have been found. A great deal of valuable information on sea bass volatile metabolites has been obtained, which can be useful in understanding certain aspects of the quality and safety of raw and processed sea bass.
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Affiliation(s)
- Natalia P Vidal
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. 1
H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400329] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Natalia P. Vidal
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - Encarnación Goicoechea
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - María J. Manzanos
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition. J Sci Food Agric 2014; 94:1340-1348. [PMID: 24834498 DOI: 10.1002/jsfa.6417] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
BACKGROUND The lipids of 16 farmed and wild European sea bass (Dicentrarchus labrax) samples were studied by Fourier transform infrared (FTIR) spectroscopy. The spectroscopic parameters which would be useful when distinguishing between both fish origins were analysed. RESULTS It was shown, for the first time, that the frequency and the ratio between the absorbance of certain bands are efficient and reliable authentication tools for the origin of sea bass. Furthermore, relationships between infrared data and fish lipids composition referring to the molar percentage or concentration of certain acyl groups were also studied. It was proved that some infrared spectroscopic data (the frequency of certain bands or the ratio of the absorbance of others), are very closely related to the composition of sea bass lipids. It was shown for the first time that certain infrared spectroscopic data could predict, with a certain degree of approximation, the molar percentage, or concentration, of omega-3, docosahexaenoic (DHA) and di-unsaturated omega-6 (linoleic) in sea bass lipids. CONCLUSION The consistency of the results confirms the usefulness of FTIR spectroscopy to detect frauds regarding sea bass origin, and to provide important compositional data about sea bass lipids from the nutritional and technological point of view.
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