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Rajendran S, Silcock P, Bremer P. Volatile Organic Compounds (VOCs) Produced by Levilactobacillus brevis WLP672 Fermentation in Defined Media Supplemented with Different Amino Acids. Molecules 2024; 29:753. [PMID: 38398505 PMCID: PMC10892824 DOI: 10.3390/molecules29040753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/25/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
Fermentation by lactic acid bacteria (LAB) is a promising approach to meet the increasing demand for meat or dairy plant-based analogues with realistic flavours. However, a detailed understanding of the impact of the substrate, fermentation conditions, and bacterial strains on the volatile organic compounds (VOCs) produced during fermentation is lacking. As a first step, the current study used a defined medium (DM) supplemented with the amino acids L-leucine (Leu), L-isoleucine (Ile), L-phenylalanine (Phe), L-threonine (Thr), L-methionine (Met), or L-glutamic acid (Glu) separately or combined to determine their impact on the VOCs produced by Levilactobacillus brevis WLP672 (LB672). VOCs were measured using headspace solid-phase microextraction (HS-SPME) gas chromatography-mass spectrometry (GC-MS). VOCs associated with the specific amino acids added included: benzaldehyde, phenylethyl alcohol, and benzyl alcohol with added Phe; methanethiol, methional, and dimethyl disulphide with added Met; 3-methyl butanol with added Leu; and 2-methyl butanol with added Ile. This research demonstrated that fermentation by LB672 of a DM supplemented with different amino acids separately or combined resulted in the formation of a range of dairy- and meat-related VOCs and provides information on how plant-based fermentations could be manipulated to generate desirable flavours.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Roberts R, Khomenko I, Eyres GT, Bremer P, Silcock P, Betta E, Biasioli F. Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. J Mass Spectrom 2023; 58:e4959. [PMID: 37491759 DOI: 10.1002/jms.4959] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2023] [Revised: 04/14/2023] [Accepted: 06/18/2023] [Indexed: 07/27/2023]
Abstract
Higher alcohols and esters are among the predominant classes of volatile organic compounds (VOCs) that influence the quality of beer. The concentrations of these compounds are determined through a specific yeast strain selection and fermentation conditions. The effect of yeast strains on the formation of higher alcohols and esters throughout fermentations (at 20°C) was investigated. Flavour-relevant esters (ethyl acetate, isoamyl acetate, ethyl hexanoate and ethyl octanoate) and higher alcohols (isoamyl alcohol, isobutyl alcohol and phenylethyl alcohol) were monitored throughout the fermentation using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) coupled with an automated sampling system for continuous measurements. Compound identification was confirmed by analysis of samples using gas chromatography-mass spectrometry (GC-MS). Results demonstrated the specific time points where variation in higher alcohol and ester generation between yeast strains occurred. In particular, the concentrations of isoamyl acetate, ethyl octanoate and isoamyl alcohol between yeast strains were significantly different over the first 2 days of fermentation; whereas, after Day 3, no significant differences were observed. The two Saccharomyces pastorianus strains produced comparable concentrations of the key higher alcohols and esters. However, the key higher alcohol and ester concentrations varied greatly between the two S. cerevisiae strains. The use of PTR-ToF-MS to rapidly measure multiple yeast strains provides new insights on fermentation for brewers to modify the sensory profile and optimise quality.
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Affiliation(s)
- Rebecca Roberts
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Iuliia Khomenko
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Graham T Eyres
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Emanuela Betta
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
| | - Franco Biasioli
- Sensory Quality Unit, Research and Innovation Centre, Fondazione Edmund Mach, Trento, Italy
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Rajendran S, Silcock P, Bremer P. Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review. Molecules 2023; 28:molecules28073236. [PMID: 37049998 PMCID: PMC10096934 DOI: 10.3390/molecules28073236] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 03/27/2023] [Accepted: 03/28/2023] [Indexed: 04/08/2023] Open
Abstract
Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
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Affiliation(s)
- Sarathadevi Rajendran
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
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Kumar A, Warburton A, Silcock P, Bremer PJ, Eyres GT. Yeast Strain Influences the Hop-Derived Sensory Properties and Volatile Composition of Beer. Foods 2023; 12:foods12051064. [PMID: 36900579 PMCID: PMC10000826 DOI: 10.3390/foods12051064] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/23/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
The perception of hop-derived flavour in beer is not well understood, particularly regarding the effect that different yeast strains and fermentation parameters have on perceived hop aroma and the mechanisms responsible for these changes. To evaluate the influence of yeast strain on the sensory properties and volatile composition of beer, a standard wort, late-hopped with New Zealand Motueka hops (5 g·L-1), was fermented with one of twelve yeast strains under constant conditions (temperature and yeast inoculation rate). The bottled beers were evaluated using a free sorting sensory methodology, and their volatile organic compounds (VOC) were assessed using gas chromatography mass spectrometry (GC/MS) with headspace solid-phase microextraction (SPME) sampling. Beer fermented with SafLager W-34/70 yeast was associated with a hoppy flavour attribute, whereas WY1272 and OTA79 beers were sulfury, and WY1272 was also metallic. WB06 and WLP730 beers were perceived to be spicy, with WB06 beer also perceived as estery, whereas VIN13 beer was sour, and the WLP001 beer was astringent. Beers fermented using the twelve yeast strains had clearly distinct VOC profiles. Beer made with WLP730, OTA29, SPH, and WB06 yeasts had the highest 4-vinylguaiacol levels, which contributed to their spicy attribute. Beer made with W3470 had high levels of nerol, geraniol, and citronellol, which supported its sensory characterisation as being 'hoppy'. This research has illustrated the important role that yeast strain has on modulating hop flavour in beer.
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Karki R, Oey I, Bremer P, Leong SY, Silcock P. Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02932-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractTo maximise tenderness, minimise cooking loss, and decrease the adverse effects on the colour of beef short ribs, third-order multiple regression models were used to optimise the processing parameters during the pulsed electric fields (PEF) followed by sous vide (SV) processing. Electric field strength (EFS) and specific energy (SE) of PEF ranged from 0 to 0.85 kV/cm and 0 to 110.96 kJ/kg, respectively, and SV processing for 12, 24, or 36 h at 60 °C was applied. The optimum PEF-SV processing conditions for short ribs were found at EFS of 0.85 kV/cm and SE of 110.96 kJ/kg with SV processing at 60 °C for 23.96 h. In the absence of PEF pre-treatment, the optimum SV time at 60 °C was 36 h. PEF pre-treatments (SE, 99–110.96 kJ/kg) followed by SV (24 h) at 60 °C resulted in a significantly lower cooking loss (%) and texture profile analysis hardness compared to PEF at all treatment intensities, followed by SV at 60 °C for 36 h. Furthermore, significant differences were not observed in the redness, hue angle, and chroma at different PEF-SV processing parameters. Therefore, for industrial applications, PEF-SV processing with EFS (0.85 kV/cm), pulse width (20 µS), pulse frequency (50 Hz) and SE (110.96 kJ/kg), and SV temperature–time combination of 60 °C and 23.96 h is highly recommended.
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Pavan E, Subbaraj AK, Eyres GT, Silcock P, Realini CE. Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Res Int 2022; 158:111504. [DOI: 10.1016/j.foodres.2022.111504] [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: 03/22/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 11/04/2022]
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Warburton A, Silcock P, Eyres GT. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Res Int 2022; 161:111885. [DOI: 10.1016/j.foodres.2022.111885] [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: 03/27/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022]
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Hutchings SC, Guerrero L, Smeets L, Eyres GT, Silcock P, Pavan E, Realini CE. Cross-Cultural Differences in the Perception of Lamb between New Zealand and Chinese Consumers in New Zealand. Foods 2022; 11:foods11142045. [PMID: 35885288 PMCID: PMC9317213 DOI: 10.3390/foods11142045] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/07/2022] [Accepted: 07/08/2022] [Indexed: 12/04/2022] Open
Abstract
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location test survey was undertaken with 156 New Zealand consumers living in Dunedin, New Zealand, and 159 Chinese consumers living in Auckland, New Zealand. In terms of importance at the point of purchase, Chinese consumers rated a number of attributes as more important than New Zealand consumers by a difference of >1.0 on a 9-point Likert scale for importance: animal origin, feeding, age, presence of hormones/residues, traceability, food safety, place of purchase, brand/quality label, and label information (p < 0.05). New Zealand consumers rated the price of other meats and animal welfare as more important than Chinese consumers (p < 0.05); however, the differences in scores were <1.0. In terms of opinions, Chinese consumers also considered New Zealand lamb to be better value for money, more additive-free, and more likely to make people feel good (p < 0.05), by scores >1.0 on a 7-point Likert scale for agreement. New Zealand consumers considered New Zealand lamb more traditional and boring (p < 0.05); however, the differences in scores were <1.0.
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Affiliation(s)
- Scott C. Hutchings
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Levi Smeets
- Department of Marketing & Supply Chain Management, Maastricht University, Nassaustraat 36, 5911 BV Venlo, The Netherlands;
| | - Graham T. Eyres
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand; (S.C.H.); (E.P.)
- Correspondence:
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Karki R, Bremer P, Silcock P, Oey I. Effect of Sous vide Processing on Quality Parameters of Beef Short Ribs and Optimisation of Sous vide Time and Temperature Using Third-Order Multiple Regression. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02849-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
AbstractThe aim of this research was to study the effect of sous vide temperature (60, 65, and 70 °C) and time (12, 24, and 36 h) combination on the quality of beef short ribs, namely colour, cooking loss (%), shrinkage (%), soluble collagen (%), myofibrillar fragmentation index (MFI), Warner–Bratzler shear force (WBSF), and Texture Profile Analysis (TPA) parameters with different packaging materials. Aluminium and polyethylene, ethylene vinyl alcohol, and polyamide plastic laminate pouch were recommended for sous vide processing due to no detrimental effect on colour owing to its low oxygen permeability. The results showed a significant (p < 0.05) increase in shrinkage in volume (%), cooking loss (%), and the proportion of soluble collagen (%) and MFI when sous vide temperature and the processing time were increased to 70 °C and 36 h. WBSF and the TPA hardness value were significantly lower (p < 0.05) at 70 °C than at 60 °C both for 36 h due to higher level of solubilisation of collagen and myofibrillar fragmentation by prolonged heating in the moist in-pack environment and overpressure created by saturated steam. As the use of a laminate pouch reduced the oxidation of red myoglobin to brown metmyoglobin, the effect of sous vide temperature and time on International Commission on Illumination (CIE) hue angle and Chroma was not significant. Process optimisation using third-order multiple regression was conducted and the results revealed that optimum sous vide processing temperature and time combination for beef short ribs were 60 °C and 34.06 h.
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Arcena MR, Leong SY, Then S, Hochberg M, Sack M, Mueller G, Sigler J, Kebede B, Silcock P, Oey I. The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102698] [Citation(s) in RCA: 3] [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: 12/21/2022]
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Pavan E, Ye Y, Eyres GT, Guerrero L, G. Reis M, Silcock P, Johnson PL, Realini CE. Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins. Foods 2021; 10:foods10051143. [PMID: 34065362 PMCID: PMC8161400 DOI: 10.3390/foods10051143] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/15/2021] [Accepted: 05/18/2021] [Indexed: 11/23/2022] Open
Abstract
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those ratings. A consumer panel (n = 160) evaluated tenderness, juiciness, flavor liking, and overall liking of the different types of lamb loins. Consumer scores differed among the types of lamb meat for all the evaluated attributes (p < 0.05). Further segmentation based on overall liking scores showed two consumer clusters with distinct ratings. Correlation and external preference map analyses indicated that one consumer cluster (n = 75) liked lamb types that had lower total lipid content, a lower proportion of branched-chain fatty acids, oleic and heptadecanoic acids; and a higher proportion of polyunsaturated fatty acids and volatile compounds (green and fruity descriptors). Consumer liking of the other segment (n = 85) was less influenced by fatty acids and volatiles, except hexanoic, heptanoic and octanoic acids (rancid, fatty, and sweaty descriptors). Thus, the fatty acid profile and the volatile compounds derived from their oxidation upon cooking seem to be a stronger driver of consumer liking of lamb for some consumers than others.
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Affiliation(s)
- Enrique Pavan
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Departamento de Producción Animal, Estación Experimental Agropecuaria Balcarce, Instituto Nacional de Tecnología Agropecuaria, c.c. 276, Balcarce 7620, Argentina
| | - Yangfan Ye
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand
| | - Graham T. Eyres
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Luis Guerrero
- IRTA-Monells, Finca Camps i Armet, 17121 Monells, Spain;
| | - Mariza G. Reis
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
| | - Patrick Silcock
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | | | - Carolina E. Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Palmerston North 4442, New Zealand; (E.P.); (Y.Y.); (M.G.R.)
- Correspondence:
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Ye Y, Eyres GT, Reis MG, Schreurs NM, Silcock P, Agnew MP, Johnson PL, Maclean P, Realini CE. Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems. Foods 2020; 9:E1885. [PMID: 33348810 PMCID: PMC7765868 DOI: 10.3390/foods9121885] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/09/2020] [Accepted: 12/15/2020] [Indexed: 01/30/2023] Open
Abstract
Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, diet and breed, from three farms, which represent typical forage lamb production systems in New Zealand. The meat from 4-month-old composite lambs slaughtered at weaning had a similar polyunsaturated to saturated fatty acid ratio compared to 6- to 8-month-old composite lambs, but a greater ratio than that of 12-month-old Merino lambs (p < 0.05), with all ratios being lower than the recommended ≥0.45. All lamb production systems produced meat with an omega-6 to omega-3 ratio below 1.5, well below the recommended ratio ≤ 4.0. Meat from 4-month-old lambs had higher C12:0, C14:0 and C16:0 and lower C18:0, reflecting the composition of the milk diet, resulting in higher atherogenic index than meat from other animal groups, while meat from 12-month-old Merino lambs, with lower content of polyunsaturated fatty acids, showed higher thrombogenic index. Meat from lambs processed at weaning contained the greatest concentration of eicosapentaenoic and docosahexaenoic acids, which would qualify as a 'source' or 'good source' of these target fatty acids based on the Commission of Regulation of the European Union or the Food Standards Australia New Zealand guidelines, respectively. Volatiles were extracted from the headspace of raw lean meat and 36 volatile compounds were identified. The abundance of carbon disulphide, isododecane, heptanal, 2,5-hexanediol and 3-octanone and pentanoic, octanoic, nonanoic and heptanoic acids was similar between all groups of lambs. Meat from 12-month-old Merino lambs had low abundance of acetic, propanoic, butanoic and hexanoic acids, and hexanal, octanal and dimethyl sulphide. For 6- to 8-month-old composite lambs, hexanal, octanal and nonanal were present at higher relative abundance in meat from lambs that grazed on chicory than perennial ryegrass. The significant differences in the fatty acid and volatile profiles in meat from 12-month-old Merino lambs compared with lambs slaughtered at weaning or further grazed on red clover, chicory or mixed pasture may result in distinctive nutritional value and lamb flavour.
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Affiliation(s)
- Yangfan Ye
- AgResearch Grasslands, Tennent Drive, Palmerston North 4442, New Zealand; (Y.Y.); (M.G.R.); (M.P.A.); (P.M.)
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Graham T. Eyres
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Mariza G. Reis
- AgResearch Grasslands, Tennent Drive, Palmerston North 4442, New Zealand; (Y.Y.); (M.G.R.); (M.P.A.); (P.M.)
| | - Nicola M. Schreurs
- Animal Science, School of Agriculture and Environment, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;
| | - Patrick Silcock
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (G.T.E.); (P.S.)
| | - Michael P. Agnew
- AgResearch Grasslands, Tennent Drive, Palmerston North 4442, New Zealand; (Y.Y.); (M.G.R.); (M.P.A.); (P.M.)
| | | | - Paul Maclean
- AgResearch Grasslands, Tennent Drive, Palmerston North 4442, New Zealand; (Y.Y.); (M.G.R.); (M.P.A.); (P.M.)
| | - Carolina E. Realini
- AgResearch Grasslands, Tennent Drive, Palmerston North 4442, New Zealand; (Y.Y.); (M.G.R.); (M.P.A.); (P.M.)
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Loi CC, Eyres GT, Silcock P, Birch EJ. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion. Foods 2020; 9:foods9091237. [PMID: 32899737 PMCID: PMC7554899 DOI: 10.3390/foods9091237] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 08/10/2020] [Revised: 08/27/2020] [Accepted: 08/28/2020] [Indexed: 11/16/2022] Open
Abstract
Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format.
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Xu Z, Leong SY, Farid M, Silcock P, Bremer P, Oey I. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 2020; 9:foods9070949. [PMID: 32709057 PMCID: PMC7404407 DOI: 10.3390/foods9070949] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [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: 06/11/2020] [Revised: 07/15/2020] [Accepted: 07/15/2020] [Indexed: 11/20/2022] Open
Abstract
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed.
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Affiliation(s)
- Zihan Xu
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
- Riddet Institute, Private Bag 11 222, 4442 Palmerston North, New Zealand
| | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, 1142 Auckland, New Zealand;
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Phil Bremer
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
| | - Indrawati Oey
- Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand; (Z.X.); (S.Y.L.); (P.S.); (P.B.)
- Riddet Institute, Private Bag 11 222, 4442 Palmerston North, New Zealand
- Correspondence:
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Soni A, Oey I, Silcock P, Ross IK, Bremer PJ. Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression in B. cereusspores. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Aswathi Soni
- Department of Food Science University of Otago Dunedin New Zealand
- AgResearch Palmerston North New Zealand
| | - Indrawati Oey
- Department of Food Science University of Otago Dunedin New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Patrick Silcock
- Department of Food Science University of Otago Dunedin New Zealand
| | - Ian K. Ross
- Department of Food Science University of Otago Dunedin New Zealand
| | - Phil J. Bremer
- Department of Food Science University of Otago Dunedin New Zealand
- New Zealand Food Safety Science Research Centre Palmerston North New Zealand
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Ye Y, Schreurs N, Johnson P, Corner-Thomas R, Agnew M, Silcock P, Eyres G, Maclennan G, Realini C. Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livest Sci 2020. [DOI: 10.1016/j.livsci.2019.103908] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Leong SY, Treadwell M, Liu T, Hochberg M, Sack M, Mueller G, Sigler J, Silcock P, Oey I. Influence of Pulsed Electric Fields processing at high-intensity electric field strength on the relationship between anthocyanins composition and colour intensity of Merlot (Vitis vinifera L.) musts during cold maceration. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102243] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Arcena MR, Kebede B, Leong SY, Silcock P, Oey I. Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on Merlot. Food Res Int 2019; 127:108767. [PMID: 31882091 DOI: 10.1016/j.foodres.2019.108767] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 10/19/2019] [Indexed: 12/18/2022]
Abstract
This study assessed the feasibility of using a multiplatform approach; integrating untargeted fingerprinting of volatiles and targeted profiling of phenolic and oenological attributes (soluble solids, pH, titratable acidity and colour properties) coupled with chemometrics to understand complex (bio) chemical reactions occurring during Merlot red winemaking. The changes were investigated at three winemaking stages, starting from pre-maceration (PM), maceration-alcoholic fermentation (MAF) up to completion of malolactic fermentation (MLF). Merlot musts at PM were characterised by lighter colour and higher amount of green aroma-related volatiles. Completion of MAF led to increased extraction of anthocyanins, flavonols, and stilbenes, resulting in a more intense and darker fermenting juice. Furthermore, development of yeast-fermentation associated volatiles such as esters and alcohols was observed at this stage. The final wine, when MLF was completed, was rich in phenolic acids, esters, alcohols, and terpenes. The multiplatform analytical approach was effective to unravel the complex reactions throughout Merlot winemaking process and find relevant markers, which could help to predict expected quality attributes in the finished wine.
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Affiliation(s)
- Mylene Ross Arcena
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand
| | - Biniam Kebede
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand.
| | - Sze Ying Leong
- Department of Food Science, University of Otago, PO BOX 56, Dunedin 9054, New Zealand; Riddet Insititute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, 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; Riddet Insititute, Palmerston North, New Zealand.
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Asaduzzaman M, Scampicchio M, Biasioli F, Bremer PJ, Silcock P. Methanethiol formation during the photochemical oxidation of methionine‐riboflavin system. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3536] [Citation(s) in RCA: 5] [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: 11/06/2022]
Affiliation(s)
- Mohammad Asaduzzaman
- Faculty of Science and Technology Free University of Bozen‐Bolzano Bolzano Italy
- Department of Food Science University of Otago Dunedin New Zealand
| | - Matteo Scampicchio
- Faculty of Science and Technology Free University of Bozen‐Bolzano Bolzano Italy
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre Fondazione Edmund Mach (FEM) San Michele all'Adige (TN) Italy
| | - Phil J Bremer
- Department of Food Science University of Otago Dunedin New Zealand
| | - Patrick Silcock
- Department of Food Science University of Otago Dunedin New Zealand
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Zareian M, Tybussek T, Silcock P, Bremer P, Beauchamp J, Böhner N. Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100311] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Alahakoon AU, Oey I, Bremer P, Silcock P. Quality and Safety Considerations of Incorporating Post-PEF Ageing into the Pulsed Electric Fields and Sous Vide Processing Chain. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02254-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [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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Soni A, Oey I, Silcock P, Permina E, Bremer PJ. Effect of cold storage and different ions on the thermal resistance of B. cereus NZAS01 spores- analysis of differential gene expression and ion exchange. Food Res Int 2019; 116:578-585. [PMID: 30716983 DOI: 10.1016/j.foodres.2018.08.076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [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: 06/06/2018] [Revised: 08/16/2018] [Accepted: 08/25/2018] [Indexed: 10/28/2022]
Abstract
Bacillus cereus spores in food are able to survive pasteurization, and if conditions are favourable, subsequently germinate, grow and produce toxins causing food poisoning. The objectives of this study were to firstly determine the impact of cold storage and ion uptake on the thermal resistance of B. cereus spores and secondly to use differential gene expression to help elucidate possible molecular mechanisms for the changes detected in their thermal resistance. B. cereus spores were held at 4 °C in either 0.05 or 0.5 M solutions of cations (Na+, Ca2+ Mg2+,K+, Zn2+) for 6 days and their D88-values were estimated. In the presence of sodium chloride (0.05 and 0.5 M), sodium phosphate buffer, (pH 7, 0.05 and 0.5 M) or zinc acetate (0.05 M), D88 values decreased by 8.8, 10.9, 11.2, 12.9, and 10.2 min respectively, with no evidence of germination (plating methods). Exposure of spores to Na+ in sodium phosphate buffer (pH 7, 0.05 and 0.5 M) or sodium chloride (0.05 and 0.5 M) resulted in the accumulation of Na+ (66.0 ± 2.9, 193.1 ± 4.6, 136.2 ± 9.9 and 70.5 ± 2.7 μg/g) by spores at the significant expense of K+ (10.8 ± 0.5, 7.5 ± 0.2, 8.1 ± 0.4 and 3.6 ± 0.4 μg/g respectively). The mechanism behind the loss of resistance in sodium phosphate buffer (0.05 M) was further investigated by monitoring the differential gene expression using mRNA sequencing. Genes encoding for uracil permease (BC_3890), Mg2+ P-type ATPase-like protein (BC_1581), ABC transporter ATP-binding protein (BC_0815), and 2-keto-3-deoxygluconate permease (BC_4841) were significantly (FDR value ≤0.05) upregulated. This upregulation indicated a possible increase in permeability, which is suggested to account for the increased uptake of sodium ions and the reduction measured in the spore's thermal resistance. This data suggests that during storage at 4 °C in the presence of sodium ions, spores should not be considered to be completely dormant.
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Affiliation(s)
- Aswathi Soni
- Department of Food Science, 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; Riddet Institute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Elizabeth Permina
- Otago Genomics & Bioinformatics Facility, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; New Zealand Food Safety Science Research Centre, New Zealand.
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Soni A, Oey I, Silcock P, Permina E, Bremer PJ. Differential gene expression for investigation of the effect of germinants and heat activation to induce germination in Bacillus cereus spores. Food Res Int 2018; 119:462-468. [PMID: 30884678 DOI: 10.1016/j.foodres.2018.12.041] [Citation(s) in RCA: 5] [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: 08/11/2018] [Revised: 12/10/2018] [Accepted: 12/22/2018] [Indexed: 11/15/2022]
Abstract
Differential gene expression was used to explore the mechanisms underpinning the differences in the impact of heat activation (70 °C for 30 min) on the germination of Bacillus cereus spores in the presence and absence of a germinant (L-alanine). The number of germinated cells, after heat activation plus L-alanine (3.5 ± 0.02 log CFU/ml) in the spore only initial population was found to be higher than that in only heat activated spores (2.01 ± 0.02 log CFU/ml). The concentration of DPA released by heat activated spores in the presence of L-alanine was 68.3 ± 0.1 and 112.1 ± 0.02 μg/ml after 30 and 60 min, compared to 96.5 and 166.2 ± 0.01 μg/ml after 30 and 90 min, respectively released by spores subjected only to heat activation. Gene (BC0784) encoding for the spore germination protein, gerA operon was up-regulated with a log2-transformed fold change value of 1.2 due to heat activation in the presence of L-alanine. The GerA operon located in the inner membrane is known to be involved in the uptake of L-alanine by B. cereus and has been reported to be involved in L-alanine mediated germination. In addition the up-regulation of genes involved in the uptake of L-alanine is proposed to provide the answer to the synergistic effect of heat and L-alanine in inducing germination in B. cereus spores. In short, heat activation increases the ability of L-alanine to penetrate into the spore's inner membrane, where it can be recognized by the receptors for initiation of the germination pathway. In the current study, the majority of the ribosomal proteins were down-regulated (when spores were heat treated in presence of germinants) this process also appeared to slow down protein synthesis by restricting the protein translation machinery. Differential gene expression revealed the genes responsible for the pathways related to transport and recognition of L-alanine into the spore that could have led to the accelerated germination process along with partial shutting down of protein synthesis pathway and ABC transporters. Knowledge of gene regulation in spores during heat activation will help in the development of approaches to prevent spore germination, which could provide an additional safeguard against bacterial growth and toxin production in improperly cooled heat treated foods.
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Affiliation(s)
- Aswathi Soni
- Department of Food Science, 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; Riddet Institute, Palmerston North, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - Elizabeth Permina
- Otago Genomics & Bioinformatics Facility, University of Otago, New Zealand
| | - Phil J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand; New Zealand Food Safety Science Research Centre, New Zealand.
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Zareian M, Böhner N, Loos HM, Silcock P, Bremer P, Beauchamp J. Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.08.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Alahakoon AU, Oey I, Bremer P, Silcock P. Process optimisation of pulsed electric fields pre‐treatment to reduce the sous vide processing time of beef briskets. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Food Science 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
- Riddet Institute Massey University, Private Bag 11‐222, Palmerston North, 4442 New Zealand
| | - Phil Bremer
- Department of Food Science University of Otago PO Box 56 Dunedin 9054 New Zealand
| | - Patrick Silcock
- Department of Food Science University of Otago PO Box 56 Dunedin 9054 New Zealand
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26
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Schuster L, Franke C, Silcock P, Beauchamp J, Bremer PJ. Development of a novel sample reuse approach to measure the impact of lean meat, bone and adipose tissue on the development of volatiles in vacuum-packed chilled lamb stored at 2 °C for 15 days. Meat Sci 2018; 145:31-39. [DOI: 10.1016/j.meatsci.2018.05.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/29/2018] [Accepted: 05/22/2018] [Indexed: 10/16/2022]
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Alahakoon AU, Oey I, Bremer P, Silcock P. Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2155-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zareian M, Silcock P, Bremer P. Effect of medium compositions on microbially mediated volatile organic compounds release profile. J Appl Microbiol 2018; 125:813-827. [PMID: 29741231 DOI: 10.1111/jam.13908] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2017] [Revised: 02/22/2018] [Accepted: 04/03/2018] [Indexed: 11/29/2022]
Abstract
AIMS To monitor temporal changes in the volatile organic compounds' (VOCs) profile generated by the metabolic activities of Pseudomonads in real time. METHODS AND RESULTS Three Pseudomonas strains were cultivated in Vogel's broth, supplemented with glucose (0·5 or 1%) and/or protein (egg white powder at 0 or 2%) at 25°C. Glucose or egg white protein contents influenced the VOCs' release profile for alcohols, carbonyls and sulphur derivatives. Increasing glucose content resulted in higher alcohol and ketone contents. Glucose showed a lower effect on the VOCs' release profile, mainly impacting on individual compounds, such as m/z 89 (3-methyl-1-butanol). In contrast, egg white protein enhanced production of VOCs such as m/z 75 (2-methyl-1-propanol) and m/z 63 (dimethyl sulphide) regardless of glucose level present in the medium. At the end of bacteria growth phase (54, 60 and 72 h), the fingerprint of VOCs was different from the early growth phase. Cells near to the end of their growth phase (54, 60 and 72 h) produced a distinctly different array of compounds compared to those produced in early growth phase, for example, cyclic compounds were detected in early growth phase, whereas sulphur derivatives were more common in late growth phase. CONCLUSIONS Pseudomonads-mediated VOCs' fingerprint as a response to varying growth conditions can be identified as latent biomarkers. SIGNIFICANCE AND IMPACT OF THE STUDY Understanding how microbially mediated VOCs' release profile responds to varying growth conditions can potentially be used as a rapid method for detecting microbial activities in controlled conditions such as food quality systems.
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Affiliation(s)
- M Zareian
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - P Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
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Richter TM, Silcock P, Algarra A, Eyres GT, Capozzi V, Bremer PJ, Biasioli F. Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Res Int 2018; 111:582-589. [PMID: 30007722 DOI: 10.1016/j.foodres.2018.05.056] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 05/19/2018] [Accepted: 05/21/2018] [Indexed: 11/28/2022]
Abstract
Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall profile. To understand the changes happening during fermentation, proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS) was applied for the first time in brewing science to directly measure the changes in hop-derived VOCs during the fermentation of four different worts containing one of two aroma hops in combination with one of two yeast biotypes. PTR-ToF-MS successfully detected and tracked mass-to-charge ratios (m/z) arising from interactions between the different yeast strains and the hop cultivars. Differences were observed in the dynamic VOC profiles between different beer treatments for m/z such as m/z 145.121 (ethyl hexanoate) and m/z 173.153 (isoamyl isovalerate or ethyl octanoate). The ability to monitor changes in VOCs during fermentation provides valuable information on the priority of production and transformation reactions by yeast.
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Affiliation(s)
- T M Richter
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand.
| | - A Algarra
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
| | - G T Eyres
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - V Capozzi
- Department of the Sciences of Agriculture, Food and Environment, University of Foggia, Foggia, Italy
| | - P J Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin 9054, New Zealand
| | - F Biasioli
- Department of Food Quality and Nutrition, Fondazione Edmund Mach, Instituto Agrario San Michele All'Adige, Via E. Mach, 1, 38010 S. Michele a/A, Italy
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Soni A, Oey I, Silcock P, Bremer PJ. Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Res Int 2018; 106:394-403. [DOI: 10.1016/j.foodres.2018.01.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 12/10/2017] [Accepted: 01/06/2018] [Indexed: 12/11/2022]
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Niimi J, Overington AR, Silcock P, Bremer PJ, Delahunty CM. Addendum to “Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures” [Food Qual. Prefer. 48 (2016) 70–80]. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.05.006] [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: 10/19/2022]
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Schueuermann C, Silcock P, Bremer P. Front-face fluorescence spectroscopy in combination with parallel factor analysis for profiling of clonal and vineyard site differences in commercially produced Pinot Noir grape juices and wines. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.11.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Richter TM, Eyres GT, Silcock P, Bremer PJ. Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. J Sep Sci 2017; 40:4366-4376. [DOI: 10.1002/jssc.201700676] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2017] [Revised: 08/03/2017] [Accepted: 09/01/2017] [Indexed: 11/05/2022]
Affiliation(s)
- Tobias M. Richter
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Graham T. Eyres
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Patrick Silcock
- Department of Food Science; University of Otago; Dunedin New Zealand
| | - Phil J. Bremer
- Department of Food Science; University of Otago; Dunedin New Zealand
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Alahakoon A, Oey I, Silcock P, Bremer P. Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system. Food Res Int 2017; 100:261-267. [DOI: 10.1016/j.foodres.2017.08.025] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 12/20/2022]
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Schueuermann C, Bremer P, Silcock P. PTR-MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site. J Mass Spectrom 2017; 52:625-631. [PMID: 28598532 DOI: 10.1002/jms.3956] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2017] [Revised: 05/25/2017] [Accepted: 06/04/2017] [Indexed: 06/07/2023]
Abstract
This study investigated the effect of vineyard site on the volatile profiles of Pinot Noir wines using proton-transfer reaction mass spectrometry with prior headspace dilution. The ANOVA and PCA enabled discrimination of wine based on vineyard site. Sample separation was due to differences in the ratios of a mixture of compounds, including higher alcohols, ethyl, and acetate esters. Proton-transfer reaction mass spectrometry appears to be a useful technique for rapidly discriminating wines based on vineyard site. The similarities and differences expressed in the wines' volatile profiles may help winemakers to reveal the potential of individual vineyard sites to produce wines of certain character. Copyright © 2017 John Wiley & Sons, Ltd.
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Affiliation(s)
- C Schueuermann
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia
| | - P Bremer
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand
| | - P Silcock
- Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand
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Alothman M, Lusk KA, Silcock P, Bremer PJ. Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiol 2017; 64:155-163. [PMID: 28213021 DOI: 10.1016/j.fm.2017.01.001] [Citation(s) in RCA: 16] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2016] [Revised: 12/22/2016] [Accepted: 01/02/2017] [Indexed: 11/25/2022]
Abstract
The volatile organic compounds (VOCs) associated with UHT milk (n=8) inoculated with either pure inoculums of Pseudomonas fluorescens (two strains tested) or Chryseobacterium sp., or with mixed cultures of 2 or all 3 of the bacterial strains, and held at 4.5 °C for up to 26 days was measured using proton transfer reaction - mass spectrometry (PTR-MS). The VOCs evolved included a range of carbonyl compounds, alcohols, esters, and acids and had significant qualitative and quantitative differences between the inoculums. Milks inoculated with paired (mixed) bacterial cultures attained patterns similar to the VOC composition of one of the pure inoculums, which could be attributed to the domination of these bacteria within the mixed inoculum. This study will help to characterize the spoilage of milk and provide important insights into understanding the factors that limit the shelf life of milk.
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Affiliation(s)
- Mohammad Alothman
- Department of Food Science, University of Otago, 276 Leith Walk, 9054 Dunedin, New Zealand.
| | - Karen A Lusk
- Department of Food Science, University of Otago, 276 Leith Walk, 9054 Dunedin, New Zealand.
| | - Patrick Silcock
- Department of Food Science, University of Otago, 276 Leith Walk, 9054 Dunedin, New Zealand.
| | - Phil J Bremer
- Department of Food Science, University of Otago, 276 Leith Walk, 9054 Dunedin, New Zealand.
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Tirgar M, Silcock P, Carne A, Birch EJ. Effect of extraction method on functional properties of flaxseed protein concentrates. Food Chem 2017; 215:417-24. [DOI: 10.1016/j.foodchem.2016.08.002] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Revised: 07/06/2016] [Accepted: 08/01/2016] [Indexed: 10/21/2022]
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38
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Zardin E, Silcock P, Siefarth C, Bremer PJ, Beauchamp J. Dynamic changes in the volatiles and sensory properties of chilled milk during exposure to light. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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39
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Schueuermann C, Khakimov B, Engelsen SB, Bremer P, Silcock P. GC-MS Metabolite Profiling of Extreme Southern Pinot noir Wines: Effects of Vintage, Barrel Maturation, and Fermentation Dominate over Vineyard Site and Clone Selection. J Agric Food Chem 2016; 64:2342-2351. [PMID: 26857342 DOI: 10.1021/acs.jafc.5b05861] [Citation(s) in RCA: 22] [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] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Wine is an extremely complex beverage that contains a multitude of volatile and nonvolatile compounds. This study investiged the effect of vineyard site and grapevine clone on the volatile profiles of commercially produced Pinot noir wines from central Otago, New Zealand. Volatile metabolites in Pinot noir wines produced from five grapevine clones grown on six vineyard sites in close proximity, over two consecutive vintages, were surveyed using gas chromatography-mass spectrometry (GC-MS). The raw GC-MS data were processed using parallel factor analysis (PARAFAC2), and final metabolite data were analyzed by principal component analysis (PCA). Winemaking conditions, vintage, and barrel maturation were found to be the most dominant factors. The effects of vineyard site and clone were mostly vintage dependent. Although four compounds including β-citronellol, homovanillyl alcohol, N-(3-methylbutyl)acetamide, and N-(2-phenylethyl)acetamide discriminated the vineyard sites independent of vintage, Pinot noir wines from different clones were only partially discriminated by PCA, and marker compound selection remained challenging.
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Affiliation(s)
- Claudia Schueuermann
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
| | - Bekzod Khakimov
- Spectroscopy and Chemometrics Group, Department of Food Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Fredriksberg C, Denmark
| | - Søren Balling Engelsen
- Spectroscopy and Chemometrics Group, Department of Food Science, University of Copenhagen , Rolighedsvej 26, DK-1958 Fredriksberg C, Denmark
| | - Phil Bremer
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
| | - Patrick Silcock
- Department of Food Science, University of Otago , P.O. Box 56, Dunedin, New Zealand
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Niimi J, Overington AR, Silcock P, Bremer PJ, Delahunty CM. Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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41
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Cotter JD, Parr EB, Silcock P, Nyhof F, Rehrer NJ. Physiological testing of a beverage system designed for long-haul air travel. Extrem Physiol Med 2015. [PMCID: PMC4580920 DOI: 10.1186/2046-7648-4-s1-a61] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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42
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Ting VJ, Romano A, Silcock P, Bremer PJ, Corollaro ML, Soukoulis C, Cappellin L, Gasperi F, Biasioli F. Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties. J SENS STUD 2015. [DOI: 10.1111/joss.12151] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Valentina J.L. Ting
- Research and Innovation Centre, Foundation Edmund Mach; Via Mach 1 San Michele all’ Adige (TN) Italy
- Sensory Science Research Centre, Department of Food Science, University of Otago; Dunedin New Zealand
| | - Andrea Romano
- Freie Universität Bozen-Libera Università di Bolzano, Faculty of Science and Technology, Universitätsplatz 5, piazza Università 5; 39100 Bozen-Bolzano Italy
| | - Patrick Silcock
- Sensory Science Research Centre, Department of Food Science, University of Otago; Dunedin New Zealand
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation (ERIN) Department, rue du Brill 40; L4422, Belvaux Luxembourg
| | - Phil J. Bremer
- Sensory Science Research Centre, Department of Food Science, University of Otago; Dunedin New Zealand
| | - Maria Laura Corollaro
- Research and Innovation Centre, Foundation Edmund Mach; Via Mach 1 San Michele all’ Adige (TN) Italy
| | - Christos Soukoulis
- Luxembourg Institute of Science and Technology, Environmental Research and Innovation (ERIN) Department, rue du Brill 40; L4422, Belvaux Luxembourg
| | - Luca Cappellin
- Research and Innovation Centre, Foundation Edmund Mach; Via Mach 1 San Michele all’ Adige (TN) Italy
| | - Flavia Gasperi
- Research and Innovation Centre, Foundation Edmund Mach; Via Mach 1 San Michele all’ Adige (TN) Italy
| | - Franco Biasioli
- Research and Innovation Centre, Foundation Edmund Mach; Via Mach 1 San Michele all’ Adige (TN) Italy
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Affiliation(s)
- Jun Niimi
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
- CSIRO Animal; Food and Health Sciences; North Ryde NSW Australia
| | - Andrew I. Eddy
- CSIRO Animal; Food and Health Sciences; North Ryde NSW Australia
| | - Amy R. Overington
- Fonterra Research and Development Centre; Palmerston North New Zealand
| | - Patrick Silcock
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
| | - Phil J. Bremer
- Sensory Science Research Centre, Department of Food Science; University of Otago; Dunedin New Zealand
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Silcock P, Alothman M, Zardin E, Heenan S, Siefarth C, Bremer P, Beauchamp J. Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage. Food Packag Shelf Life 2014. [DOI: 10.1016/j.fpsl.2014.08.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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45
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Benjamin O, Silcock P, Beauchamp J, Buettner A, Everett D. Emulsifying Properties of Legume Proteins Compared to β-Lactoglobulin and Tween 20 and the Volatile Release from Oil-in-Water Emulsions. J Food Sci 2014; 79:E2014-22. [DOI: 10.1111/1750-3841.12593] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Accepted: 07/16/2014] [Indexed: 12/11/2022]
Affiliation(s)
- O. Benjamin
- Food Science Dept; Tel Hai College; D.N. Upper Galilee; 12210 Israel
- MIGAL - Galilee Research Centre; P.O. Box 831 Kiryat Shmona 11016 Israel
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
| | - P. Silcock
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
| | - J. Beauchamp
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
| | - A. Buettner
- Dept. of Sensory Analytics; Fraunhofer Inst. for Process Engineering and Packaging IVV; Freising Germany
- Dept. of Chemistry and Pharmacy; Emil Fischer Center, Univ. of Erlangen-Nuremberg; Erlangen Germany
| | - D.W. Everett
- Dept. of Food Science; Univ. of Otago; Dunedin New Zealand
- Riddet Inst; Palmerston North New Zealand
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Beauchamp J, Zardin E, Silcock P, Bremer PJ. Monitoring photooxidation-induced dynamic changes in the volatile composition of extended shelf life bovine milk by PTR-MS. J Mass Spectrom 2014; 49:952-958. [PMID: 25230193 DOI: 10.1002/jms.3430] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2014] [Revised: 06/30/2014] [Accepted: 07/02/2014] [Indexed: 06/03/2023]
Abstract
Exposure of milk to light leads to photooxidation and the development of off-flavours. To follow these reactions, semi-skimmed (1.5% fat) and whole (3.8% fat) extended shelf life (ESL) bovine milk samples were exposed to fluorescent light for up to 20 h at room temperature, and the volatiles in the samples' headspace were measured in real time using proton-transfer-reaction mass spectrometry (PTR-MS). Compounds tentatively identified as methanethiol, acetone/propanal, pentanal/octanal/nonanal/1-octen-3-ol, hexanal, diacetyl, dimethyl disulphide, heptanal and benzaldehyde displayed dynamic release profiles relating to the changes occurring in milk upon exposure to light.
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Affiliation(s)
- Jonathan Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
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47
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Ting VJL, Silcock P, Bremer PJ, Biasioli F. X-ray micro-computer tomographic method to visualize the microstructure of different apple cultivars. J Food Sci 2014; 78:E1735-42. [PMID: 24245890 DOI: 10.1111/1750-3841.12290] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2013] [Accepted: 08/31/2013] [Indexed: 11/30/2022]
Abstract
Apples are appreciated for their texture with firmness acting as an indicator of quality. During prolonged storage, apples can soften and their texture can become undesirably mealy. Using an X-ray microcomputer tomography (μ-CT) scanner, the porosity (ratio of intercellular space [IS] to total volume) and the structural arrangement of the parenchyma tissue of 4 apple cultivars (Braeburn, Fuji, Golden Delicious, Jazz) stored under similar conditions for 100 d were visualized via the development of 2D and 3D images. The texture of the apples was also measured using a puncture test. The morphometric and textural measurements revealed that firm Jazz apples (flesh firmness: 29.84N) had a lower porosity (17%) compared to soft Golden Delicious apples (flesh firmness: 14.16N; porosity: 29.8%). In general, firm apples had a higher dry matter (%) and a lower porosity (%), while the reverse was true for softer apples. However, this was not an absolute trend as cultivar specific differences in the microstructural organization and consequent mechanical strength of the parenchyma tissue also influenced firmness. For example, although Fuji apples were firm (28.42N), they had a high porosity (29.3%) due to the presence of numerous small and compact IS. In comparison, soft Golden Delicious apples had a high porosity (29.8%) due to the presence of large, interconnected IS. Imaging technologies have the potential to provide a pictorial or graphical database showing the size range distribution of IS corresponding to different parenchyma tissue types and how they relate to apple texture and eating quality.
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Affiliation(s)
- Valentina J L Ting
- Research and Innovation Centre, Foundation Edmund Mach, via Mach 1, San Michele all' Adige (TN), Italy; Sensory Science Research Centre, Dept. of Food Science, Univ. of Otago, PO Box 56, Dunedin, 9054, New Zealand
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48
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Niimi J, Eddy AI, Overington AR, Heenan SP, Silcock P, Bremer PJ, Delahunty CM. Aroma–taste interactions between a model cheese aroma and five basic tastes in solution. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.05.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [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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Benjamin O, Silcock P, Beauchamp J, Buettner A, Everett DW. Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions. Food Chem 2013; 140:124-34. [PMID: 23578623 DOI: 10.1016/j.foodchem.2013.02.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2012] [Revised: 01/12/2013] [Accepted: 02/12/2013] [Indexed: 11/26/2022]
Abstract
The relationship between emulsion structure and the release of volatile organic compounds (VOCs) was investigated using a model mouth system under oral conditions (tongue mastication, artificial saliva, pH and salt). The VOCs were monitored on-line by proton transfer reaction mass spectrometry (PTR-MS). Two types of emulsion system were compared: primary and multilayer oil-in-water (P-O/W, M-O/W) emulsions consisting of soy oil coated by β-lactoglobulin and pectin layers. The P-O/W emulsions showed intensive flocculation at pH 5 and above 200 mM NaCl where the electrostatic repulsive charge was at a minimum. Bridging and depletion flocculation were mostly observed for P-O/W emulsions containing artificial saliva with 1 wt% mucin. The VOC release was found to increase when the emulsion droplets flocculated, thus changing the oil volume phase distribution. The adsorbed pectin layer stabilised the emulsion structure under conditions of short-time oral processing, and hindered the release of hydrophobic VOCs.
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Affiliation(s)
- O Benjamin
- Riddet Institute, Palmerston North, New Zealand.
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50
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Joyce NI, Eady CC, Silcock P, Perry NB, van Klink JW. Fast phenotyping of LFS-silenced (tearless) onions by desorption electrospray ionization mass spectrometry (DESI-MS). J Agric Food Chem 2013; 61:1449-1456. [PMID: 23350988 DOI: 10.1021/jf304444s] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Fast MS techniques have been applied to the analysis of sulfur volatiles in Allium species and varieties to distinguish phenotypes. Headspace sampling by proton transfer reaction (PTR) MS and surface sampling by desorption electrospray ionization (DESI) MS were used to distinguish lachrymatory factor synthase (LFS)-silenced (tearless; LFS-) onions from normal, LFS-active (tear-inducing; LFS+), onions. PTR-MS showed lower concentrations of the lachrymatory factor (LF, 3) and dipropyl disulfide 12 from tearless onions. DESI-MS of the tearless onions confirmed the decreased LF 3 and revealed much higher concentrations of the sulfenic acid condensates. Using DESI-MS with MS(2) could distinguish zwiebelane ions from thiosulfinate ions. DESI-MS gave reliable fast phenotyping of LFS+ versus LFS- onions by simply scratching leaves and recording the extractable ions for <0.5 min. DESI-MS leaf compound profiles also allowed the rapid distinction of a variety of Allium cultivars to aid plant breeding selections.
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Affiliation(s)
- Nigel I Joyce
- The New Zealand Institute for Plant and Food Research Limited, Christchurch, New Zealand.
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