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Zhang H, Jia C, Xiao Y, Zhang J, Yu J, Li X, Hamid N, Sun A. Enhanced stability and bioavailability of mulberry anthocyanins through the development of sodium caseinate-konjac glucomannan nanoparticles. Food Chem 2024; 439:138150. [PMID: 38100879 DOI: 10.1016/j.foodchem.2023.138150] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 11/23/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
This study was carried out to improve the stability of anthocyanins (ACNs) by developing MA-SC-KGM nanoparticles using a self-assembly method that involved the combination of sodium caseinate (SC) and konjac glucomannan (KGM) with mulberry anthocyanin extract (MA). Atomic force microscopy (AFM) analysis showed SC encapsulated MA successfully. Multispectral techniques demonstrated the presence of hydrogen bonds and hydrophobic interactions in the nanoparticles. MA-SC-KGM ternary mixture improved storage stability, color stability and anthocyanin retention better compared to the MA-SC binary mixture. Notably, MA-SC-KGM nanoparticles significantly inhibited the thermal degradation of ACNs, improved pH stability, and showed stability and a slow-release effect in gastrointestinal digestion experiments. In addition, MA-SC-KGM nanoparticles were effective in scavenging DPPH· and ABTS+ free radicals, with enhanced stability and antioxidant capacity even during the heating process. This study successfully developed a novel MA-SC-KGM protein-polysaccharide composite material that effectively stabilized natural ACNs, expanding the application of ACNs in various industries.
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Affiliation(s)
- Huimin Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Chengli Jia
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Yuhang Xiao
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingyue Zhang
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Jingwen Yu
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Xinran Li
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Aidong Sun
- College of Biological Science and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100091, China.
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Marnpae M, Balmori V, Kamonsuwan K, Nungarlee U, Charoensiddhi S, Thilavech T, Suantawee T, Sivapornnukul P, Chanchaem P, Payungporn S, Dahlan W, Hamid N, Nhujak T, Adisakwattana S. Modulation of the gut microbiota and short-chain fatty acid production by gac fruit juice and its fermentation in in vitro colonic fermentation. Food Funct 2024; 15:3640-3652. [PMID: 38482709 DOI: 10.1039/d3fo04318e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
This study aimed to investigate the effects of gac fruit juice and its probiotic fermentation (FGJ) utilizing Lactobacillus paracasei on the modulation of the gut microbiota and the production of short-chain fatty acids (SCFAs). We conducted a comparison between FGJ, non-fermented gac juice (GJ), and control samples through in vitro digestion and colonic fermentation using the human gut microbiota derived from fecal inoculum. Our findings revealed that both GJ and FGJ led to an increase in the viability of Lactobacilli, with FGJ exhibiting even higher levels compared to the control. The results from the 16S rDNA amplicon sequencing technique showed that both GJ and FGJ exerted positive impact on the gut microbiota by promoting beneficial bacteria, notably Lactobacillus mucosae and Bacteroides vulgatus. Additionally, both GJ and FGJ significantly elevated the levels of SCFAs, particularly acetic, propionic, and n-butyric acids, as well as lactic acid, in comparison to the control. Notably, FGJ exhibited a more pronounced effect on the gut microbiota compared to GJ. This was evident in its ability to enhance species richness, reduce the Firmicutes to Bacteroidetes (F/B) ratio, promote Akkermansia, and inhibit pathogenic Escherichia coli. Moreover, FGJ displayed enhanced production of SCFAs, especially acetic and lactic acids, in contrast to GJ. Our findings suggest that the probiotic fermentation of gac fruit enhances its functional attributes in promoting a balanced gut microbiota. This beverage demonstrates potential as a functional food with potential advantages for sustaining intestinal health.
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Affiliation(s)
- Marisa Marnpae
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
| | - Vernabelle Balmori
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
- Department of Food Science and Technology, Southern Leyte State University, Southern Leyte 6606, Philippines
| | - Kritmongkhon Kamonsuwan
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Uarna Nungarlee
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
| | - Suvimol Charoensiddhi
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Thavaree Thilavech
- Department of Food Chemistry, Faculty of Pharmacy, Mahidol University, Bangkok 10400, Thailand
| | - Tanyawan Suantawee
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Pavaret Sivapornnukul
- Center of Excellence in Systems Microbiology, Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Prangwalai Chanchaem
- Center of Excellence in Systems Microbiology, Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Sunchai Payungporn
- Center of Excellence in Systems Microbiology, Department of Biochemistry, Faculty of Medicine, Chulalongkorn University, Bangkok, 10330, Thailand
| | - Winai Dahlan
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand
| | - Thumnoon Nhujak
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Sirichai Adisakwattana
- Center of Excellence in Phytochemical and Functional Food for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
- The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand
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3
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Chadha D, Hamid N, Kantono K. Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners. J Sci Food Agric 2024; 104:3306-3319. [PMID: 38086615 DOI: 10.1002/jsfa.13216] [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] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 02/01/2024]
Abstract
BACKGROUND It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. RESULTS Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. CONCLUSION The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
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Liu H, Ma Q, Xing J, Li P, Gao P, Hamid N, Wang Z, Wang P, Gong H. Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis. Food Chem 2024; 431:137100. [PMID: 37572482 DOI: 10.1016/j.foodchem.2023.137100] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/17/2023] [Accepted: 08/03/2023] [Indexed: 08/14/2023]
Abstract
For the first time, the formation and retention effects of key aroma compounds in ready-to-eat pork roasted using circulating non-fried roast (CNR), microwave heat (MWH), superheated steam (SHS) and traditional burning charcoal (BCC) were comprehensively analyzed. The results showed that 20 out of 50 odorants were key aroma compounds. The 2,3-dimethylpyrazine, trimethylpyrazine, and LPC 18:2-SN1 were potential biomarkers that distinguished roasted pork. Phospholipids, especially phosphatidylcholine (PC), phosphatidylserine (PS), and phosphatidylethanolamine (PE), played a crucial role on the generation of key aroma compounds in roasted pork. Moreover, triglyceride (TG) that included TG (16:0_18:1_18:1), TG (16:0_18:0_18:0), and TG (16:0_18:0_18:1) were responsible for the retention of key odorants. This study further found that appropriate heat transfer conditions (thermal conductivity, specific heat capacity), and water activity contributed to the formation and retention of key odorants in roasted pork. The CNR method could be a promising alternative to the traditional BCC method in roasted pork.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | | | - Pi Li
- Thermo Fisher Scientific, Beijing 100102, China
| | - Peng Gao
- Thermo Fisher Scientific, Beijing 100102, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | | | - Ping Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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Liu H, Li J, Hamid N, Li J, Sun X, Wang F, Liu D, Ma Q, Sun S, Gong H. Characterization of key aroma compounds in Chinese smoked duck by SAFE-GC-O-MS and aroma-recombination experiments. Food Chem X 2023; 20:100997. [PMID: 38144725 PMCID: PMC10739984 DOI: 10.1016/j.fochx.2023.100997] [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: 08/14/2023] [Revised: 09/30/2023] [Accepted: 11/09/2023] [Indexed: 12/26/2023] Open
Abstract
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p < 0.01).
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Jingyu Li
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Junke Li
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Xuemei Sun
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Fang Wang
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Shuyang Sun
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Yantai 264025, China
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Liu H, Li J, Zhang D, Hamid N, Liu D, Hua W, Du C, Ma Q, Gong H. The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis. Food Res Int 2023; 174:113567. [PMID: 37986440 DOI: 10.1016/j.foodres.2023.113567] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
The circulating non-fried roast (CNR) technology was firstly applied to roast mutton. The formation of (non)volatile compounds in the mutton roasted for 0-15 min was investigated. The samples roasted at varying times were discriminated using GC-O-MS and multivariate data analysis. A total of 40 volatile compounds were observed, in which 17 compounds were considered as key odorants with odor activity values (OAVs) higher than 1, such as dimethyl trisulfide and 2-ethyl-3,5-dimethylpyrazine. Composition and concentrations of volatile compounds were significantly changed during the process. The key nonvolatile compounds that contributed to flavor were 5'-inosine monophosphate (5'-IMP) and glutamic acid based on taste active values (TAVs) greater than 1. The reduced concentrations of most free amino acids and 5'-nucleotides decreased the equivalent umami concentrations (EUC). The higher thermal conductivity, lower thermal diffusivity and water activity were responsible for the formation of volatile compounds with increased roasting times. The CNR technology was an efficient tool to roast meat products.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Jingyu Li
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Weiming Hua
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Chao Du
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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7
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Liu H, Liu D, Suleman R, Gao P, Li P, Xing J, Ma Q, Hamid N, Wang P, Gong H. Understanding the role of lipids in aroma formation of circulating non-fried roasted chicken using UHPLC-HRMS-based lipidomics and heat transfer analysis. Food Res Int 2023; 173:113370. [PMID: 37803706 DOI: 10.1016/j.foodres.2023.113370] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/07/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with different roasting times was studied using ultra-high performance liquid chromatography high-resolution mass spectrometry (UHPLC-HRMS)-based lipidomics and heat transfer analysis. Thirteen odorants were confirmed as important aroma compounds of CNR chicken, including dimethyl trisulfide, 3,5-dimethyl-2-ethylpyrazine, nonanal, and 1-octen-3-ol. A comprehensive lipidomics analysis identified 1254 lipids in roasted chickens, classified into 23 distinct lipid categories that included 281 phosphatidylcholines (PC), 223 phosphatidylethanolamines (PE), and 202 triglycerides (TG). Using OPLS-DA analysis, the lipid PG (18:1_18:1) showed promise as a potential biomarker for distinguishing between chickens subjected to CNR treatments with varying roasting times. The lipids PC, PE, and their derivatives are likely to play a crucial role in the formation of aroma compounds. In addition, TGs that contributed to the retention of key odorants in roasted chicken included TG (16:0_16:0_18:1), TG (16:0_16:0_18:0), and TG (16:0_18:1_18:1). Findings further showed that lower water activity and specific heat capacity promoted the formation and retention of aroma compounds during the CNR process. This study contributed to a better understanding of the formation of aroma compounds through lipid oxidation in roasted chicken.
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Affiliation(s)
- Huan Liu
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Raheel Suleman
- Department of Food Science and Technology, Faculty of Food Science and Nutrition Bahauddin Zakariya University Multan, Pakistan
| | - Peng Gao
- Thermo Fisher Scientific, Beijing 100102, China
| | - Pi Li
- Thermo Fisher Scientific, Beijing 100102, China
| | | | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Ping Wang
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China.
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Zhao Z, Hamid N, Gutierrez-Maddox N, Kam R, Kantono K, Wang K, Young T, Le TT, Lu J. Metabolite profiling identifies chemical markers associated with the cytotoxic properties of roasted fermented avocado seeds. Food Res Int 2023; 172:113131. [PMID: 37689896 DOI: 10.1016/j.foodres.2023.113131] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 06/09/2023] [Accepted: 06/10/2023] [Indexed: 09/11/2023]
Abstract
Studies have demonstrated avocado seeds are a good source of bioactive compounds. This study investigated the effects of roasting on the metabolites and anticancer activities of fermented avocado seeds. All three anti-cancer activities of fermented avocado seeds were higher at lower roasting temperature and time. The best inhibition effect was found against Hep G2 followed by the MDA-MB-231 and MCF-7 cancer cell lines. Untargeted metabolite profiling using gas chromatography-mass spectrometry resulted in identification of 208 metabolites. In total, 41 metabolites identified had VIP values more than 1 using PLS-R that were related to anticancer activities. All amino acids and most sugars were higher at lower roasting temperature and positively correlated to anticancer activity. The roasting conditions for optimal antioxidant and anticancer activities were determined to be 121 °C for 9 min. Findings showed that fermented avocado seed powder has the potential to become a functional food ingredient with beneficial bioctive properties.
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Affiliation(s)
- Zhiyu Zhao
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Noemi Gutierrez-Maddox
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Rothman Kam
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kelvin Wang
- Department of Environmental Science, School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
| | - Tim Young
- Department of Environmental Science, School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
| | - Thao T Le
- Department of Food Science and Microbiology, School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Jun Lu
- Auckland Bioengineering Institute, University of Auckland, Auckland 1142, New Zealand; Maurice Wilkins Centre for Molecular Biodiscovery, Auckland 1142, New Zealand; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
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9
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Bullon N, Alfaro AC, Hamid N, Masoomi Dezfooli S, Seyfoddin A. Effect of Dietary Insect Meal and Grape Marc Inclusion on Flavor Volatile Compounds and Shell Color of Juvenile Abalone Haliotis iris. Aquac Nutr 2023; 2023:6628232. [PMID: 37496745 PMCID: PMC10368514 DOI: 10.1155/2023/6628232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 06/23/2023] [Accepted: 07/03/2023] [Indexed: 07/28/2023]
Abstract
Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery industry rich in pigments with antioxidant capacity. However, the inclusion of both ingredients can affect the flavor of the meat of abalone and the color of the shell due to different nutritional profiles. The aim of this study was to evaluate the effect of the dietary inclusion of IM and GM on the flavor volatile compounds and shell color of the juvenile Haliotis iris in a 165-days feeding trial. Abalone were offered four experimental diets with different levels of IM and GM inclusion and a commercial diet (no IM or GM). Soft bodies of abalone were used to characterize volatile compounds using solid-phase microextraction gas chromatography-mass spectrometry, and color changes were analyzed in ground powder of abalone shells using color spectrophotometry 400-700 nm (visible). The results showed 18 volatile compounds significantly different among the dietary treatments. The inclusion of IM did not significantly affect the flavor volatile compounds detected, whereas the inclusion of GM reduced volatile compounds associated with lipid-peroxidation in abalone meat. The inclusion of IM and GM did not significantly affect the lightness nor the yellowness, blueness, redness, and greenness of the ground shells. The supplementation of abalone feeds with GM can help to reduce off-flavour compounds which may extend shelf-life of raw abalone meat.
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Affiliation(s)
- Natalia Bullon
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Andrea C. Alfaro
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Auckland, New Zealand
| | - Sara Masoomi Dezfooli
- Aquaculture Biotechnology Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
| | - Ali Seyfoddin
- Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland, New Zealand
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10
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Brener M, Kanwar M, Lander M, Hamid N, Raina A, Sethi S, Finn M, Fried J, Raikhelkar J, Masoumi A, Sayer G, Burkhoff D, Uriel N. Interventricular Interactions in LVAD Recipients: Insights from PV Loop Analysis. J Heart Lung Transplant 2023. [DOI: 10.1016/j.healun.2023.02.854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023] Open
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11
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Permal R, Chia T, Arena G, Fleming C, Chen J, Chen T, Chang WL, Seale B, Hamid N, Kam R. Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin. Food Chem 2023; 399:134011. [DOI: 10.1016/j.foodchem.2022.134011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 07/27/2022] [Accepted: 08/22/2022] [Indexed: 11/26/2022]
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12
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Hui T, Fang Z, Li Y, Hamid N. Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin. Food Res Int 2022; 162:111911. [DOI: 10.1016/j.foodres.2022.111911] [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] [Received: 07/18/2022] [Revised: 08/25/2022] [Accepted: 09/07/2022] [Indexed: 11/26/2022]
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13
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Othman M, WZI WAR, Hamid N, NAH NMZ, Hussin S, Muhd Besari A, Yusof Z, Isa W. Complicated infective endocarditis treated with partial oral antibiotic therapy: A case report. Int J Cardiol 2022. [DOI: 10.1016/j.ijcard.2022.10.119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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14
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Hui T, Fang Z, Ma Q, Hamid N, Li Y. Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. Meat Sci 2022; 196:109046. [DOI: 10.1016/j.meatsci.2022.109046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 11/07/2022] [Accepted: 11/17/2022] [Indexed: 11/23/2022]
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15
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Marnpae M, Chusak C, Balmori V, Kamonsuwan K, Dahlan W, Nhujak T, Hamid N, Adisakwattana S. Probiotic Gac fruit beverage fermented with Lactobacillus paracasei: Physiochemical properties, phytochemicals, antioxidant activities, functional properties, and volatile flavor compounds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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16
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Chadha D, Hamid N, Kantono K, Marsan M. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners. J Food Sci 2022; 87:3190-3206. [PMID: 35708195 PMCID: PMC9545239 DOI: 10.1111/1750-3841.16224] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [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: 01/26/2022] [Revised: 04/26/2022] [Accepted: 05/23/2022] [Indexed: 01/26/2023]
Abstract
Abstract Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt samples were prepared with iso‐sweet concentrations of sucrose (9 g/100 g of plain yogurt) using xylitol (10 g/100 g), stevia (0.15 g/100 g), and monk fruit (0.15 g/100 g). Fifty panelists evaluated the temporal sensory profile of these yogurts using multiple‐intake temporal dominance of sensations (TDS), and overall liking for each intake. In addition, satiety (hunger, thirst, and fullness) and other postconsumption attributes (healthiness, satisfaction, and purchase intent) were determined. The temporal profile of yogurt sweetened with xylitol was similar to yogurt sweetened with sucrose without any onset of negative sensory characteristics at any point in intake. Yogurt sweetened with stevia had a high dominance duration for astringency. Moreover, yogurt sweetened with monk fruit showed increased dominance of attributes bitter and astringent from the first to third intake. In terms of liking, yogurt containing xylitol was scored the highest followed by stevia and monkfruit. Sweet was a positive temporal driver of liking in yogurt sweetened with monk fruit. However, mouthcoating, sweet, and sour decreased liking in yogurt sweetened with sucrose, xylitol, and stevia respectively. In terms of perceived healthiness, satisfaction and purchase intent, yogurt sweetened with sucrose scored the highest followed by xylitol. Consumption of yogurt sweetened with xylitol, stevia, or monk fruit significantly decreased hunger compared to yogurt sweetened with sucrose. Practical Application The current findings will play an important role for the dairy industry in understanding how sugar replacement with natural sweeteners in yogurt can influence its sensory perception and postconsumption behavior.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Product experience & data science research, International Flavours & Fragrances Inc., Amsterdam, Netherlands
| | - Manon Marsan
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.,Agrocampus Ouest, Rennex Cedex, France
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17
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Jonathan Chessum K, Chen T, Hamid N, Kam R. A comprehensive chemical analysis of New Zealand honeydew honey. Food Res Int 2022; 157:111436. [DOI: 10.1016/j.foodres.2022.111436] [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] [Received: 04/21/2022] [Revised: 05/16/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022]
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18
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Liu Q, Hamid N, Liu Y, Kam R, Kantono K, Wang K, Lu J. Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder. Molecules 2022; 27:2687. [PMID: 35566037 PMCID: PMC9103875 DOI: 10.3390/molecules27092687] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 03/26/2022] [Accepted: 04/13/2022] [Indexed: 11/16/2022] Open
Abstract
Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120-160 °C), flow rate (1-5 g/mL), and maltodextrin concentration (0-10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.
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Affiliation(s)
- Qian Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Ye Liu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Rothman Kam
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; (Q.L.); (Y.L.); (R.K.); (K.K.)
| | - Kelvin Wang
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
| | - Jun Lu
- School of Science, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand; (K.W.); (J.L.)
- School of Public Health & Interdisciplinary Studies, Faculty of Health & Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand
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19
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Tat E, Hamid N, Khalique O, Lehenbauer K, Sitticharoenchai P, Nazif T, Vahl T, Ng V, George I, Cahill T, Blusztein D, Mihatov N, Leon M, Kodali SK, Hahn RT. Impact of regurgitant orifice ellipticity on quantitation of tricuspid regurgitation using the proximal isovelocity surface area method. Eur Heart J Cardiovasc Imaging 2022. [DOI: 10.1093/ehjci/jeab289.375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Funding Acknowledgements
Type of funding sources: None.
Background
The proximal isovelocity surface area (PISA) method to quantify tricuspid regurgitation (TR) severity relies on the geometric assumption of a circular, planar regurgitant orifice. However, the TR orifice is often non-circular resulting in underestimation of TR severity when calculating the effective regurgitant orifice area (EROA) and regurgitant volume (RegVol).
Purpose
To evaluate the effect of ellipticity of the tricuspid annulus on EROA-PISA correlation with quantitative Doppler (EROA-Dopp), and three-dimensional vena contracta area (VCA-3D).
Methods
Patients undergoing both transthoracic (TTE) and transesophageal (TEE) echo evaluation of TR severity were included in this study. Regurgitant orifice ellipticity was calculated as the ratio of the vena contracta maximum and minimum widths (VC-Ratio). Quantification of EROA and RegVol were performed on TTE for EROA-PISA and EROA-Dopp. Vena contract area was measured on TEE (VCA-3D).
Results
Of 44 total pts, the median age was 80 ± 9, 61% were female, 89% had atrial fibrillation, (86%) had functional TR, 32% were graded as severe, and 71% had a EROA-PISA ≥ 0.4 cm2. Median VC-Ratio was 1.3 (IQR 1.1-1.8) and was used to differentiate more circular orifices (VC-Ratio <1.3) from more elliptical orifices (VC-Ratio ≥1.3) (Table). EROA-PISA was significantly smaller compared to EROA-Dopp and VCA-3D in the whole group as well as elliptical subgroups (p < 0.0001 for all). There was no significant difference between EROA-Dopp and 3D-VCA for the whole group, or in circular or elliptical orifice subgroups (p > 0.5 for all). EROA-PISA correlated better with both EROA-Dopp and VCA-3D in circular compared to elliptical orifices (Table). EROA-Dopp and VCA-3D demonstrated high correlation for both circular and elliptical orifices (r = 0.76, p < 0.0001 and r = 0.77, p < 0.0001 respectively).
Conclusion
Our study demonstrated that there is a significant difference in quantitative measurements of tricuspid regurgitant orifice area, with EROA-PISA significantly underestimating both EROA-Dopp and VCA-3D. In more circular orifices, the EROA-PISA correlation was higher, however EROA-Dopp and VCA-3D were still significantly larger. Whether EROA-Dopp and VCA-3D are more predictive of outcomes requires further study. Abstract Table 1 Abstract Figure 1
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Affiliation(s)
- E Tat
- Columbia University Medical Center, New York, United States of America
| | - N Hamid
- Columbia University Medical Center, New York, United States of America
| | - O Khalique
- Columbia University Medical Center, New York, United States of America
| | - K Lehenbauer
- Columbia University Medical Center, New York, United States of America
| | | | - T Nazif
- Columbia University Medical Center, New York, United States of America
| | - T Vahl
- Columbia University Medical Center, New York, United States of America
| | - V Ng
- Columbia University Medical Center, New York, United States of America
| | - I George
- Columbia University Medical Center, New York, United States of America
| | - T Cahill
- Columbia University Medical Center, New York, United States of America
| | - D Blusztein
- Columbia University Medical Center, New York, United States of America
| | - N Mihatov
- Columbia University Medical Center, New York, United States of America
| | - M Leon
- Columbia University Medical Center, New York, United States of America
| | - SK Kodali
- Columbia University Medical Center, New York, United States of America
| | - RT Hahn
- Columbia University Medical Center, New York, United States of America
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20
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Tat E, Hamid N, Khalique O, Lehenbauer K, Sitticharoenchai P, Nazif T, Vahl T, Ng V, George I, Cahill T, Blusztein D, Mihatov N, Leon M, Kodali SK, Hahn RT. Correlation between standard and adjusted echocardiographic quantitative methods for evaluating tricuspid regurgitation severity. Eur Heart J Cardiovasc Imaging 2022. [DOI: 10.1093/ehjci/jeab289.369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Abstract
Funding Acknowledgements
Type of funding sources: None.
Background
Current guidelines advocate for a multi-parametric approach to echocardiographic quantitation of tricuspid regurgitation (TR). The primary quantitative measure of TR severity uses the proximal isovelocity surface area (PISA) method to calculate effective regurgitant orifice area (EROA) and regurgitant volume (RegVol). However, EROA-PISA may underestimate TR severity due to low flow and tethering of the tricuspid leaflets.
Purpose
The purpose of this study was to compare standard EROA-PISA quantitation of TR to alternative quantitative measures, including quantitative Doppler (EROA-Doppler), flow- and angle-corrected PISA method (EROA-Corrected), and three-dimensional vena contracta area (3D-VCA), in addition to the comparison of calculated RegVol-PISA, RegVol-Doppler, and RegVol-3DVCA.
Methods
Patients undergoing both transthoracic (TTE) and transesophageal (TEE) echocardiographic evaluation of TR severity for transcatheter treatment were included in this study. Patients were excluded if they had ≥ moderate aortic regurgitation. TTE measurements of EROA-PISA and RegVol-PISA were performed as per American Society of Echocardiography guidelines. EROA-Doppler was performed by quantifying RegVol-Doppler (diastolic stroke volume using biplane annular area, minus left ventricular outflow stroke volume) and deriving EROA. EROA-Corrected was calculated by adjusting for both aliasing velocity and leaflet angle as per published methods. 3D-VCA was measured on TEE performed within 14 days of TTE.
Results
Of 44 consecutive patients, the median age was 80 ± 9 years, 61% were female, and 89% had atrial fibrillation. Most patients (86%) had functional TR, 71% had a EROA-PISA ≥ 0.4 cm2. Table 1 shows the EROA and RegVol results for each method. EROA-PISA and RegVol-PISA were significantly lower than EROA-Doppler and RegVol-Doppler, as well as 3D-VCA and RegVol-3DVCA (all p < 0.0001). There was no significant difference between EROA-Doppler and 3D-VCA (p = 0.51), and RegVol-Doppler and RegVol-3DVCA (p = 0.66). EROA-Corrected reduced the absolute difference with EROA-Doppler (51% to 33%, p < 0.0001) and 3D-VCA (52% to 32%, p < 0.0001), but remained statistically lower than EROA-Doppler and 3D-VCA. Although EROA-PISA was strongly correlated to EROA-Doppler (r = 0.75, p < 0.0001) and 3D-VCA (r = 0.68, p < 0.0001), the correlation between EROA-Doppler and 3D-VCA was greatest (r = 0.77, p < 0.0001). Adjusting EROA-PISA for angle and flow demonstrated improved correlation to EROA-Doppler without affecting correlation to 3D-VCA (Figure 1).
Conclusion
Our study demonstrated that EROA-PISA significantly underestimates the severity of TR by EROA-Doppler and 3D-VCA. Although PISA correction methods reduced the underestimation, both EROA-Corrected and RegVol-Corrected remained significantly lower. EROA-Doppler and 3D-VCA and the calculated RegVol by each method, were closely correlated and not significantly different. Abstract Table 1 Abstract Figure 1
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Affiliation(s)
- E Tat
- Columbia University Medical Center, New York, United States of America
| | - N Hamid
- Columbia University Medical Center, New York, United States of America
| | - O Khalique
- Columbia University Medical Center, New York, United States of America
| | - K Lehenbauer
- Columbia University Medical Center, New York, United States of America
| | | | - T Nazif
- Columbia University Medical Center, New York, United States of America
| | - T Vahl
- Columbia University Medical Center, New York, United States of America
| | - V Ng
- Columbia University Medical Center, New York, United States of America
| | - I George
- Columbia University Medical Center, New York, United States of America
| | - T Cahill
- Columbia University Medical Center, New York, United States of America
| | - D Blusztein
- Columbia University Medical Center, New York, United States of America
| | - N Mihatov
- Columbia University Medical Center, New York, United States of America
| | - M Leon
- Columbia University Medical Center, New York, United States of America
| | - SK Kodali
- Columbia University Medical Center, New York, United States of America
| | - RT Hahn
- Columbia University Medical Center, New York, United States of America
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21
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Kantono K, Hamid N, Chadha D, Ma Q, Oey I, Farouk MM. Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat. Foods 2021; 10:foods10051148. [PMID: 34065428 PMCID: PMC8161130 DOI: 10.3390/foods10051148] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 03/08/2021] [Revised: 05/10/2021] [Accepted: 05/16/2021] [Indexed: 01/19/2023] Open
Abstract
The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for all chilled and frozen cuts were associated with browned and livery flavour attributes. Partial least squares regression (PLSR) was applied to determine the predictive relationships between the volatile composition, fatty acid and amino acid profiles, and sensory responses for PEF treated lamb cuts. The results showed that some volatile compounds (2-nonanone, 2-pentylfuran, pyrrole, methyl pyrazine, 2-ethyl-3-methyl pyrazine, and thiophene) correlated well with the meaty and juicy flavour of PEF treated frozen lamb cuts. In PEF treated chilled lamb cuts, meaty and juicy flavours were associated with the presence of fatty acids (C18:0, SFA, 20:5(n-3), and n-3). In contrast, livery and browned perception of both PEF processed chilled and frozen lamb cuts were associated with the presence of amino acids (threonine, phenylalanine, isoleucine, tyrosine, and methionine), and some volatile compounds (heptanal, 2-ethylfuran, pyridine, dimethyl disulphide, dimethyl trisulphide, and 3,5-diethyl-2-methyl pyrazine). Overall, these results imply that careful consideration of type of meat cuts, PEF pre-treatment, and storage are important when subjecting lamb meat to PEF processing.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
- Correspondence: ; Tel.: +64-9-921999 (ext. 6453); Fax: +64-9-9219627
| | - Diksha Chadha
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
| | - Qianli Ma
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (D.C.); (Q.M.)
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4472, New Zealand
| | - Mustafa M. Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
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22
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Kantono K, Hamid N, Ma Q, Chadha D, Oey I. Consumers' perception and purchase behaviour of meat in China. Meat Sci 2021; 179:108548. [PMID: 33993070 DOI: 10.1016/j.meatsci.2021.108548] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 05/03/2021] [Accepted: 05/05/2021] [Indexed: 10/21/2022]
Abstract
China has experienced significant economic growth in recent decades, and this has accounted for an increase in meat consumption. Therefore, it is important to understand the underlying factors of consumers' perception and purchasing behaviour of lamb meat in China. This study adopts a conceptual framework, which includes expectations, perception, and purchase behaviour of red meat among Chinese consumers. A total of 31 questions were included in a self-administered questionnaire through an online platform, with 601 meat consumers who participated in this study. Results showed that Australian and New Zealand meat were perceived as having positive quality characteristics (e.g. natural, reliable) followed by Chinese local meat. Partial Least Squares Path Modelling (PLS-PM) further identified that the key drivers that influenced meat purchase were seasonality, purchase location, and consumer experience particularly in cooking methods used. Purchase point for Chinese consumers were equally weighed with butchers, supermarket, and traditional market as being the most common purchase locations. Unexpectedly, Chinese consumers were found to consume less meat in summer and more during winter. Purchase drivers included meat safety certification and the perceived health benefits of meat.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; Arla Innovation Centre, Arla Foods amba, Aarhus N 8200, Denmark
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Qianli Ma
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Diksha Chadha
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
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23
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Axibal D, Yeatts N, Rao A, Muña K, Hong I, Connor P, Fleischli J, Piasecki D, Saltzman B, Hamid N. Natural History of Patients with Acute Proximal Biceps Tendon Rupture. Muscles Ligaments Tendons J 2021. [DOI: 10.32098/mltj.02.2021.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- D.P. Axibal
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
| | - N.C. Yeatts
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - A.J. Rao
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
| | - K.R. Muña
- OrthoCarolina Research Institute, Charlotte (NC), U.S.A
| | - I.S. Hong
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - P.M. Connor
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - J.E. Fleischli
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - D.P. Piasecki
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - B.M. Saltzman
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
| | - N. Hamid
- Sports Medicine Center, OrthoCarolina, Charlotte (NC), U.S.A
- Musculoskeletal Institute, Atrium Health, Charlotte (NC), U.S.A
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24
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Kantono K, Hamid N, Ma Q, Oey I, Farouk M. Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing. Food Res Int 2021; 141:110092. [PMID: 33641968 DOI: 10.1016/j.foodres.2020.110092] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 08/19/2020] [Revised: 12/25/2020] [Accepted: 12/26/2020] [Indexed: 12/11/2022]
Abstract
There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (knuckle, rump, topside, shoulder shank, loin and rib) were treated at electric field strengths of 1-1.4 kV.cm-1, specific energy of 88-109 kJ.kg-1, frequency of 90 Hz, pulse width of 20 µs, and pulse number of 964. PEF had less effects on cooking loss when applied to frozen-thawed meat compared to chilled meat samples. PEF treatment of all chilled cuts at 0 and 7 days storage significantly decreased fatty acids. PEF treated chilled topside, knuckle, rump anf loin cuts stored for 7 days resulted in significantly increased amino acids content. PEF treatment of almost all frozen lamb cuts (except rib cut) that were stored for 7 days significantly increased TBARS value, decreased fatty acids, and increased amino acids content.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Qianli Ma
- Department of Food Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand
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Kantono K, Hamid N, Oey I, Wu YC, Ma Q, Farouk M, Chadha D. Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts. Foods 2020; 9:E1444. [PMID: 33053733 PMCID: PMC7601600 DOI: 10.3390/foods9101444] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [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: 08/16/2020] [Revised: 09/22/2020] [Accepted: 10/01/2020] [Indexed: 11/16/2022] Open
Abstract
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200-600 MPa) on eight different lamb meat cuts in terms of lipid oxidation, fatty acid and free amino acid content were investigated. In general treatments between 400 and 600 MPa resulted in higher oxidation values in eye of loin, flat, heel, and tenderloin cuts. Saturated and monounsaturated fatty acid content were significantly lower with HPP treatment of almost all cuts (except rump and heel cuts) at all pressures. Polyunsaturated fatty acid content was significantly lower in HPP-treated inside, knuckle, and tenderloin cuts at 600 MPa compared to control. Nine essential free amino acids (valine, leucine, isoleucine, methionine, phenylalanine, lysine, histidine, tyrosine and tryptophan), and eight non-essential free amino acids (alanine, glycine, threonine, serine, proline, aspartic acid, glutamic acids and ornithine) were identified in the lamb cuts. HPP increased the total free amino acid composition significantly compared to control at all pressures for almost all cuts except the inside and eye of loin cuts. This study suggests that higher pressure treatments (i.e., 400 and 600 MPa) resulted in higher TBARS oxidation levels. Additionally, significant decreases in saturated and monounsaturated fatty acids and increase free amino acid content were observed in the majority of HPP-treated samples compared to control.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9016, New Zealand;
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yan Chao Wu
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
| | - Qianli Ma
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand;
| | - Mustafa Farouk
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand;
| | - Diksha Chadha
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand; (K.K.); (Y.C.W.); (Q.M.); (D.C.)
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Limbad M, Gutierrez Maddox N, Hamid N, Kantono K. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. Foods 2020; 9:E1165. [PMID: 32847003 PMCID: PMC7554862 DOI: 10.3390/foods9091165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker's yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.
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Affiliation(s)
- Mansi Limbad
- Department of Food Science and Microbiology, Auckland University of Technology, 34, Saint Paul Street, Auckland 1010, New Zealand; (N.G.M.); (N.H.); (K.K.)
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Ma Q, Hamid N, Oey I, Kantono K, Farouk M. The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts. Molecules 2020; 25:E2665. [PMID: 32521814 PMCID: PMC7321250 DOI: 10.3390/molecules25112665] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 06/02/2020] [Accepted: 06/03/2020] [Indexed: 01/17/2023] Open
Abstract
This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to 600 MPa for loin cut, and 300 to 600 MPa for shoulder and shank cuts. Saturated fatty acid and polyunsaturated fatty acid content significantly decreased with pressure increase from 200 to 600 MPa for shank and shoulder cuts, and 300 to 600 MPa for loin cut. Free amino acids content significantly increased in shank and loin cuts with pressure increase after 200 MPa, and in shoulder cuts after 400 MPa. In addition, samples treated with HPP at high pressure levels of 400 and 600 MPa were associated with browned, livery and oxidized flavours. The pressure levels applied and type of cuts used are important considerations during HPP processing as they influenced physicochemical and sensory properties of lamb samples.
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Affiliation(s)
- Qianli Ma
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Nazimah Hamid
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand;
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Kevin Kantono
- Department of Food Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; (Q.M.); (K.K.)
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Hamilton 3240, New Zealand;
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Nor Hasni H, Koh PC, Noranizan MA, Megat Mohd Tahir PNF, Mohamad A, Limpot N, Hamid N, Aadil RM. High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14508] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Hambali Nor Hasni
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Pei Chen Koh
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | - Mohd Adzahan Noranizan
- Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia
| | | | - Azizah Mohamad
- Food Biotechnology Research Centre Agro‐Biotechnology Institute Malaysia Serdang Malaysia
| | - Naransa Limpot
- Plant Biotechnology Research Centre Agro‐Biotechnology Institute Malaysia Serdang Malaysia
| | - Nazimah Hamid
- Faculty of Health and Environmental Science Auckland University of Technology Auckland New Zealand
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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Permal R, Leong Chang W, Seale B, Hamid N, Kam R. Converting industrial organic waste from the cold-pressed avocado oil production line into a potential food preservative. Food Chem 2020; 306:125635. [DOI: 10.1016/j.foodchem.2019.125635] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Revised: 08/29/2019] [Accepted: 09/30/2019] [Indexed: 12/31/2022]
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Luo Q, Hamid N, Oey I, Leong SY, Kantono K, Alfaro A, Lu J. Physicochemical changes in New Zealand abalone (Haliotis iris) with pulsed electric field (PEF) processing and heat treatments. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108438] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Xu Y, Hamid N, Shepherd D, Kantono K, Spence C. Changes in flavour, emotion, and electrophysiological measurements when consuming chocolate ice cream in different eating environments. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.05.002] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Pal P, Shepherd D, Hamid N, Hautus MJ. The use of freeze-dried retronasal stimuli to assess olfactory function. Clin Otolaryngol 2019; 44:770-777. [PMID: 31199078 DOI: 10.1111/coa.13389] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [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: 01/17/2019] [Revised: 05/23/2019] [Accepted: 06/09/2019] [Indexed: 11/30/2022]
Abstract
OBJECTIVES To evaluate a test of olfactory perception that uses freeze-dried stimuli developed to rapidly release aromas capable of migrating to the olfactory mucosa retronasally. DESIGN Validation study. SETTING Psychology and Chemistry Departments. PARTICIPANTS First, 15 participants provided data for psychometric functions. Second, 70 participants made perceptual judgments of retronasal stimuli. Inclusion criterion included informed consent and a satisfactory Nasal Obstruction Symptom Evaluation result. MAIN OUTCOME MEASURES First, psychometric functions were generated for two types of freeze-dried stimuli (coffee and orange) using the Single-Interval Adjustment Matrix method. Second, participants provided ratings of pleasantness, intensity, and familiarity and performed a standardised identification test using seven retronasally presented aromas alongside the previously validated Sniffin' Sticks orthonasal olfactory test. RESULTS Psychometric functions indicated a dose-response relationship between aroma concentration and probability of detection. Test-retest reliability of the retronasal stimuli was acceptable (r70 = 0.72, P < 0.001), and identification scores were not dependent on testing method (ie, retronasal vs Sniffin' Sticks). Stimuli delivered using the Sniffin' Sticks test were rated more pleasant than their retronasal counterparts. CONCLUSIONS Freeze-dried retronasal stimuli offer an easy-to-use and rapid means to test olfaction function and are arguably well suited for clinical practice, but require further development and trialing prior to the adoption in the clinical context.
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Affiliation(s)
- Pooja Pal
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Daniel Shepherd
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Michael J Hautus
- Faculty of Science, The University of Auckland, Auckland, New Zealand
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Gao Y, Hamid N, Gutierrez-Maddox N, Kantono K, Kitundu E. Development of a Probiotic Beverage Using Breadfruit Flour as a Substrate. Foods 2019; 8:E214. [PMID: 31212995 PMCID: PMC6616536 DOI: 10.3390/foods8060214] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [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: 05/04/2019] [Revised: 06/04/2019] [Accepted: 06/10/2019] [Indexed: 11/30/2022] Open
Abstract
A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermented breadfruit substrate formulations. Results showed that the optimised values based on the contour plots generated were: 7% breadfruit flour, 1% inoculum, and 15% sugar after fermentation at 30 °C for 48 h. Sensory projective mapping results showed that the fermented breadfruit substrate beverage was characterised by a pale-yellow appearance, fruity flavour, and sweet and sour taste. The hedonic test was not significantly different (p > 0.05) for almost all formulations except for formulation 4 (5% sugar, 3% inoculum, 7% breadfruit flour at 30 °C), which was described as bitter and had the lowest acceptance rating. This study successfully demonstrated the development of a novel fermented breadfruit-based beverage with acceptable sensory characteristics and cell viability using a mixture strain of L. acidophilus and L. plantarum DPC 206.
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Affiliation(s)
- Yifeng Gao
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Noemi Gutierrez-Maddox
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Kevin Kantono
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Eileen Kitundu
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
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Lin YHT, Hamid N, Shepherd D, Kantono K, Spence C. Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati. Foods 2019; 8:E124. [PMID: 30991748 PMCID: PMC6517920 DOI: 10.3390/foods8040124] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [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: 03/12/2019] [Revised: 04/08/2019] [Accepted: 04/10/2019] [Indexed: 11/20/2022] Open
Abstract
Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using the Temporal Check-All-That-Apply (TCATA) method. Additionally, affective ratings of the auditory stimuli were obtained using the Self-Assessment Manikin (SAM) in terms of their valence, arousal, and dominance. In total, 58 panellists rated the sounds and chocolate gelato in a sensory laboratory. The results revealed that bitterness, roasted, and cocoa notes were more evident when the bar, fast food, and food court sounds were played. Meanwhile, sweetness was cited more in the early mastication period when listening to park and café sounds. The park sound was significantly higher in valence, while the bar sound was significantly higher in arousal. Dominance was significantly higher for the fast food restaurant, food court, and bar sound conditions. Intriguingly, the valence evoked by the pleasant park sound was positively correlated with the sweetness of the gelato. Meanwhile, the arousal associated with bar sounds was positively correlated with bitterness, roasted, and cocoa attributes. Taken together, these results clearly demonstrate that people's perception of the flavour of gelato varied with the different real-world sounds used in this study.
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Affiliation(s)
- Yi Hsuan Tiffany Lin
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Nazimah Hamid
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Daniel Shepherd
- Department of Psychology, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Kevin Kantono
- Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand.
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK.
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Kantono K, Hamid N, Oey I, Wang S, Xu Y, Ma Q, Faridnia F, Farouk M. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing. Food Res Int 2019; 121:1-11. [PMID: 31108729 DOI: 10.1016/j.foodres.2019.03.020] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [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: 10/26/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 11/24/2022]
Abstract
This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8-1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130 kJ/kg. PEF treated samples improved meat tenderness and colour. However increased fat oxidation and increased saturated fatty acids were evident in PEF processed frozen samples. Temporal dominance of sensations results showed that although oxidation was the most dominant in temporal perception, the samples were only found to be detrimental to the sensory quality of PEF processed beef muscles stored for 7 days.
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Affiliation(s)
- Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Shu Wang
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Yun Xu
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Qianli Ma
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Farnaz Faridnia
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Mustafa Farouk
- AgResearch MIRINZ, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand
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Kantono K, Hamid N, Shepherd D, Lin YHT, Skiredj S, Carr BT. Emotional and electrophysiological measures correlate to flavour perception in the presence of music. Physiol Behav 2019; 199:154-164. [DOI: 10.1016/j.physbeh.2018.11.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 10/20/2018] [Accepted: 11/12/2018] [Indexed: 11/26/2022]
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Ma ZF, Yusof N, Hamid N, Lawenko RM, Mohammad WMZW, Liong MT, Sugahara H, Odamaki T, Xiao J, Lee YY. Bifidobacterium infantis M-63 improves mental health in victims with irritable bowel syndrome developed after a major flood disaster. Benef Microbes 2018; 10:111-120. [PMID: 30525951 DOI: 10.3920/bm2018.0008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Individuals in a community who developed irritable bowel syndrome (IBS) after major floods have significant mental health impairment. We aimed to determine if Bifidobacterium infantis M-63 was effective in improving symptoms, psychology and quality of life measures in flood-affected individuals with IBS and if the improvement was mediated by gut microbiota changes. Design was non-randomised, open-label, controlled before-and-after. Of 53 participants, 20 with IBS were given B. infantis M-63 (1×109 cfu/sachet/day) for three months and 33 were controls. IBS symptom severity scale, hospital anxiety and depression scale, SF-36 Questionnaire, hydrogen breath testing for small intestinal bacterial overgrowth and stools for 16S rRNA metagenomic analysis were performed before and after intervention. 11 of 20 who were given probiotics (M-63) and 20 of 33 controls completed study as per-protocol. Mental well-being was improved with M-63 vs controls for full analysis (P=0.03) and per-protocol (P=0.01) populations. Within-group differences were observed for anxiety and bodily pain (both P=0.04) in the M-63 per-protocol population. Lower ratio of Firmicutes/Bacteroidetes was observed with M-63 vs controls (P=0.01) and the lower ratio was correlated with higher post-intervention mental score (P=0.04). B. infantis M-63 is probably effective in improving mental health of victims who developed IBS after floods and this is maybe due to restoration of microbial balance and the gut-brain axis. However, our conclusion must be interpreted within the context of limited sample size. The study was retrospectively registered on 12 October 2017 and the Trial Registration Number (TRN) was NCT03318614.
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Affiliation(s)
- Z F Ma
- 1 School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 16150, Kelantan, Malaysia.,2 Department of Public Health, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China P.R
| | - N Yusof
- 1 School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 16150, Kelantan, Malaysia
| | - N Hamid
- 1 School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 16150, Kelantan, Malaysia
| | - R M Lawenko
- 3 De La Salle Health Sciences Institute, Dasmarinas, Cavite 4114, Philippines
| | - W M Z Wan Mohammad
- 1 School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 16150, Kelantan, Malaysia
| | - M T Liong
- 4 School of Industrial Technology, Universiti Sains Malaysia, Pulau Pinang 11800, Malaysia
| | - H Sugahara
- 5 Next Generation Science Institute, Morinaga Milk Industry Co., Ltd., Tokyo 252-8583, Japan
| | - T Odamaki
- 5 Next Generation Science Institute, Morinaga Milk Industry Co., Ltd., Tokyo 252-8583, Japan
| | - J Xiao
- 5 Next Generation Science Institute, Morinaga Milk Industry Co., Ltd., Tokyo 252-8583, Japan
| | - Y Y Lee
- 1 School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu 16150, Kelantan, Malaysia
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38
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Kebede B, Lee PY, Leong SY, Kethireddy V, Ma Q, Aganovic K, Eyres GT, Hamid N, Oey I. A Chemometrics Approach Comparing Volatile Changes during the Shelf Life of Apple Juice Processed by Pulsed Electric Fields, High Pressure and Thermal Pasteurization. Foods 2018; 7:foods7100169. [PMID: 30336618 PMCID: PMC6210776 DOI: 10.3390/foods7100169] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [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: 09/11/2018] [Revised: 10/02/2018] [Accepted: 10/15/2018] [Indexed: 11/22/2022] Open
Abstract
High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma changes during storage. This study investigated volatile changes during the shelf life of PEF (15.5 kV/cm and specific energy of 158 kJ/L), HPP (600 MPa for 3 min), and thermally (72 °C for 15 s) pasteurized Jazz apple juices—up to five weeks. To have an increased insight into the volatile changes, an integrated instrumental (GC-MS) and data analysis (chemometrics) approach was implemented. Immediately after pasteurization, PEF processing resulted a better retention of odor-active volatiles, such as (E)-2-hexenal and hexyl acetate, whereas thermal processing lowered their amount. During refrigerated storage, these volatiles have gradually decreased in all processed juices. By the end of storage, the amount of these aroma relevant volatiles appears to still be higher in PEF and HPP pasteurized juices compared to their conventional counterparts. This study demonstrated the potential of advanced chemometric approaches to obtain increased insight into complex shelf life changes.
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Affiliation(s)
- Biniam Kebede
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Pui Yee Lee
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Vidya Kethireddy
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Qianli Ma
- Faculty of Health and Environmental Science, Auckland University of Technology, Private Bag 9006, Auckland 1142, New Zealand.
| | - Kemal Aganovic
- German Institute of Food Technologies, P.O. Box 1165, D-49610 Quakenbrück, Germany.
| | - Graham T Eyres
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
| | - Nazimah Hamid
- Faculty of Health and Environmental Science, Auckland University of Technology, Private Bag 9006, Auckland 1142, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand.
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand.
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Kong CHZ, Hamid N, Liu T, Sarojini V. Effect of Antifreeze Peptide Pretreatment on Ice Crystal Size, Drip Loss, Texture, and Volatile Compounds of Frozen Carrots. J Agric Food Chem 2016; 64:4327-4335. [PMID: 27138051 DOI: 10.1021/acs.jafc.6b00046] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice crystal morphology, confirming their antifreeze activity in vitro. The ability of the synthetic AFPs to minimize drip loss and preserve color, structure, texture, and volatiles of frozen carrot was evaluated using the techniques of SEM, GC-MS, and texture analysis. The results prove the potential of these AFPs to preserve the above characteristics in frozen carrot samples.
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Affiliation(s)
- Charles H Z Kong
- School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand
| | - Nazimah Hamid
- School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand
| | - Tingting Liu
- School of Applied Sciences, Auckland University of Technology , 34 St Paul Street, Auckland, New Zealand
| | - Vijayalekshmi Sarojini
- School of Chemical Sciences, The University of Auckland , 23 Symonds Street, Auckland, New Zealand
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40
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Kantono K, Hamid N, Shepherd D, Yoo MJ, Grazioli G, Carr BT. Listening to music can influence hedonic and sensory perceptions of gelati. Appetite 2016; 100:244-55. [DOI: 10.1016/j.appet.2016.02.143] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 02/16/2016] [Accepted: 02/20/2016] [Indexed: 11/25/2022]
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41
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Balbas J, Hamid N, Liu T, Kantono K, Robertson J, White WL, Ma Q, Lu J. Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida. Food Chem 2015; 186:168-75. [PMID: 25976807 DOI: 10.1016/j.foodchem.2015.03.079] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [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: 01/07/2015] [Revised: 03/21/2015] [Accepted: 03/23/2015] [Indexed: 10/23/2022]
Abstract
This study aims to obtain chemical and sensory profiles of the New Zealand wakame from Undaria pinnatifida for the first time since the lift of its commercial harvest in May 2010. We compared mannitol content, sensory quality and volatile profiles of wakame produced from New Zealand U. pinnatifida with Japanese and Korean commercial samples. Sensory analysis showed that New Zealand wakame processed in August was different from commercially available wakame in texture only. A total of 10 alkanes, 5 ester, 3 alcohol, 13 aldehyde, 8 ketone and 2 alkyne were detected in the two New Zealand processed wakame samples. Mannitol content in freeze-dried U. pinnatifida was also measured and result showed that mannitol was the only free carbohydrate in U. pinnatifida.
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Affiliation(s)
- Jessica Balbas
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - Nazimah Hamid
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand.
| | - Tingting Liu
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - Kevin Kantono
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - John Robertson
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - William Lindsey White
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - Qianli Ma
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - Jun Lu
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand; Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand; School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, 90 Akoranga Drive, Auckland 0627, New Zealand; Institute of Biomedical Technologies, Auckland University of Technology, St Paul Street, Auckland 1142, New Zealand
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42
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Zhou AY, Robertson J, Hamid N, Ma Q, Lu J. Changes in total nitrogen and amino acid composition of New Zealand Undaria pinnatifida with growth, location and plant parts. Food Chem 2015; 186:319-25. [PMID: 25976828 DOI: 10.1016/j.foodchem.2014.06.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [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: 03/19/2014] [Revised: 06/01/2014] [Accepted: 06/02/2014] [Indexed: 10/25/2022]
Abstract
Undaria pinnatifida is known as unwanted organism in New Zealand. However, Wakame is a traditional food made of U. pinnatifida, which is now cultured extensively in East Asia. Therefore, it is important to examine this introduced alga as a potential source of dietary protein for human consumption in New Zealand. This study determined total nitrogen content and amino acid profile of New Zealand U. pinnatifida harvested from the Marlborough Sounds on a monthly basis from June to November 2011. Total average nitrogen content and crude protein content was 21.02 mg/g dry weight and 13.1% of dry weight, respectively. The three most abundant amino acids that contributed to flavour (glutamic acid, aspartic acid and alanine) were present and the most abundant essential amino acids were arginine, leucine, lysine and valine. The results showed that the amino acid content in blades from the exposed farm was significantly higher (P < 0.05) than the others. Sporophyll maturation of U. pinnatifida in New Zealand influenced protein content and amino acid composition. Sporophyll, considered as a waste product by many, was found to be a potentially good source of protein.
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Affiliation(s)
- April Yongdong Zhou
- School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - John Robertson
- School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand.
| | - Nazimah Hamid
- School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand; Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
| | - Qianli Ma
- School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Jun Lu
- School of Applied Sciences, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand; Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand; School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, 90 Akoranga Drive, Auckland 0627, New Zealand; Institute of Biomedical Technologies, Auckland University of Technology, St Paul Street, Auckland 1142, New Zealand
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Lusk KA, Hamid N, Delahunty CM, Jaeger SR. Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best–worst scaling and the 9-pt hedonic category scale. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.01.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Faridnia F, Ma QL, Bremer PJ, Burritt DJ, Hamid N, Oey I. Effect of freezing as pre-treatment prior to pulsed electric field processing on quality traits of beef muscles. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.09.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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45
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Sotelo KAG, Hamid N, Oey I, Gutierrez-Maddox N, Ma Q, Leong SY. Effect of pulsed electric fields on the flavour profile of red-fleshed sweet cherries (Prunus avium var. Stella). Molecules 2015; 20:5223-38. [PMID: 25806548 PMCID: PMC6272343 DOI: 10.3390/molecules20035223] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2014] [Revised: 02/25/2015] [Accepted: 03/10/2015] [Indexed: 12/02/2022] Open
Abstract
The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compounds of samples were analysed using an automated headspace solid phase microextraction (HS-SPME) method coupled with gas chromatography-mass spectrometry (GC-MS). A total of 33 volatile compounds were identified with benzaldehyde, hexanal, (E)-2-hexenal, (Z)-2-hexen-1-ol, and benzyl alcohol being the predominant volatiles in different PEF-treated samples. Aldehydes namely butanal, octanal, 2-octenal, and nonanal, and (Z)-2-hexen-1-ol increased significantly 24 h after PEF treatment at electric field strengths of more than 1.0 kV/cm. Samples incubated for 24 h after PEF treatment (S3) generated higher concentrations of volatiles than samples immediately after PEF treatments (S2). Quantitative results revealed that more flavour volatiles were released and associated with S3 samples after 24 h storage and S2 samples immediately after PEF both with the highest electric field intensities. Interestingly, this study found that the PEF treatments at the applied electric field strength and energy did not result in releasing/producing undesirable flavour compounds.
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Affiliation(s)
- Kristine Ann Gualberto Sotelo
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Nazimah Hamid
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - Noemi Gutierrez-Maddox
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Qianli Ma
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, Private Bag 92006, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
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Mak W, Wang SK, Liu T, Hamid N, Li Y, Lu J, White WL. Anti-Proliferation Potential and Content of Fucoidan Extracted from Sporophyll of New Zealand Undaria pinnatifida. Front Nutr 2014; 1:9. [PMID: 25988112 PMCID: PMC4428450 DOI: 10.3389/fnut.2014.00009] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [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: 03/22/2014] [Accepted: 06/26/2014] [Indexed: 01/25/2023] Open
Abstract
Undaria pinnatifida is a species of brown seaweed known to contain rich amounts of fucoidan, a sulfated polysaccharide known to possess various biological activities. We isolated crude fucoidan (F0) from the sporophylls of U. pinnatifida grown in the Marlborough Sounds, New Zealand. Sulfate content, uronic acid content, and molecular weight of F0 were 15.02, 1.24, and >150 kDa, respectively. F0 was fractionated to yield three further fractions: F1, F2, and F3. Cytotoxicity of two major fractions was determined by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. The algal fucoidans specifically suppressed the proliferation of three cancer cell lines with less cytotoxicity against the normal cells. Selective cytotoxicity could relate to the distinctive structures of each fucoidan fraction. Results from this study provide evidence that fucoidan, especially from U. pinnatifida grown in New Zealand, possesses great potential to be used as a functional food to reduce cancer risk or supplement cancer treatment.
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Affiliation(s)
- Wilfred Mak
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Sheng Kelvin Wang
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Tingting Liu
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Yan Li
- Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Jun Lu
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Institute of Biomedical Technology, Auckland University of Technology, Auckland, New Zealand
| | - William Lindsey White
- School of Applied Sciences, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Institute for Applied Ecology New Zealand, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
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47
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Raseetha S, Oey I, Burritt D, Hamid N. Monitoring colour, volatiles in the headspace and enzyme activity to assess the quality of broccoli florets (Brassica oleraceaL.italicacv.BellstarandLegacy) during postharvest storage. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12447] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Siva Raseetha
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
- Department of Botany; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Indrawati Oey
- Department of Food Science; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - David Burritt
- Department of Botany; University of Otago; PO Box 56 Dunedin 9054 New Zealand
| | - Nazimah Hamid
- Faculty of Health and Environment Sciences; School of Applied Sciences; Auckland University of Technology; Private Bag 92006 Auckland 1142 New Zealand
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Raseetha S, Oey I, Burritt D, Heenan S, Hamid N. Evolution of antioxidant enzymes activity and volatile release during storage of processed broccoli (Brassica oleracea L. italica). Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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49
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Ma Q, Hamid N, Bekhit A, Robertson J, Law T. Optimization of headspace solid phase microextraction (HS-SPME) for gas chromatography mass spectrometry (GC–MS) analysis of aroma compounds in cooked beef using response surface methodology. Microchem J 2013. [DOI: 10.1016/j.microc.2012.10.007] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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50
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Mak W, Hamid N, Liu T, Lu J, White WL. Fucoidan from New Zealand Undaria pinnatifida: monthly variations and determination of antioxidant activities. Carbohydr Polym 2013; 95:606-14. [PMID: 23618312 DOI: 10.1016/j.carbpol.2013.02.047] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2012] [Revised: 02/18/2013] [Accepted: 02/19/2013] [Indexed: 11/29/2022]
Abstract
The content and composition of fucoidans extracted from Undaria pinnatifida from mussel farms at the Marlborough Sounds, New Zealand were investigated using CaCl2 extraction. Crude fucoidan (F0) was subsequently extracted on a monthly basis from U. pinnatifida harvested from July to October 2011 from mussel farms in the Marlborough Sounds, New Zealand. Fucoidan yield varied between the frond and sporophyll parts of the algae, with the sporophyll consistently the highest content. The yield from the sporophyll increased significantly from July (25.4-26.3%) to September (57.3-69.9%). Sulphate content in the extracted fucoidan increased more than twice within the same period, while fucose content remained constant. F0 was further purified by ion-exchange chromatography to yield three fractions, F1, F2 and F3. All three fucoidan fractions contained fucose as the primary sugar component followed by galactose, with xylose, glucose and mannose as minor constituents. All fractions exhibited strong antioxidant activities using the DPPH scavenging and CUPRAC assays. This study showed that sporophyll maturation of U. pinnatifida in New Zealand influenced fucoidan content and composition. Sporophyll fucoidan could potentially be a good resource for natural antioxidants.
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Affiliation(s)
- W Mak
- School of Applied Science, Faculty of Health and Environmental Sciences, Auckland University of Technology, 34 St Paul Street, Auckland 1142, New Zealand
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