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Tibaduiza D, Anaya M, Gómez J, Sarmiento J, Perez M, Lara C, Ruiz J, Osorio N, Rodriguez K, Hernandez I, Sanchez C. Electronic Tongues and Noses: A General Overview. Biosensors (Basel) 2024; 14:190. [PMID: 38667183 PMCID: PMC11048215 DOI: 10.3390/bios14040190] [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] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/06/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024]
Abstract
As technology advances, electronic tongues and noses are becoming increasingly important in various industries. These devices can accurately detect and identify different substances and gases based on their chemical composition. This can be incredibly useful in fields such as environmental monitoring and industrial food applications, where the quality and safety of products or ecosystems should be ensured through a precise analysis. Traditionally, this task is performed by an expert panel or by using laboratory tests but sometimes becomes a bottleneck because of time and other human factors that can be solved with technologies such as the provided by electronic tongue and nose devices. Additionally, these devices can be used in medical diagnosis, quality monitoring, and even in the automotive industry to detect gas leaks. The possibilities are endless, and as these technologies continue to improve, they will undoubtedly play an increasingly important role in improving our lives and ensuring our safety. Because of the multiple applications and developments in this field in the last years, this work will present an overview of the electronic tongues and noses from the point of view of the approaches developed and the methodologies used in the data analysis and steps to this aim. In the same manner, this work shows some of the applications that can be found in the use of these devices and ends with some conclusions about the current state of these technologies.
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Affiliation(s)
- Diego Tibaduiza
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Maribel Anaya
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Johan Gómez
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Juan Sarmiento
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Maria Perez
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Cristhian Lara
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Johan Ruiz
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Nicolas Osorio
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Katerin Rodriguez
- Departamento de Ingeniería Química y Ambiental, Universidad Nacional de Colombia, Bogotá 111321, Colombia;
| | - Isaac Hernandez
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
| | - Carlos Sanchez
- Departamento de Ingeniería Eléctrica y Electrónica, Universidad Nacional de Colombia, Bogotá 111321, Colombia; (M.A.); (J.G.); (J.S.); (M.P.); (C.L.); (J.R.); (N.O.); (I.H.); (C.S.)
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Tian X, Wang H, Chen L, Yuan H, Peng C, Wang W. Distinct Changes in Metabolic Profile and Sensory Quality with Different Varieties of Chrysanthemum (Juhua) Tea Measured by LC-MS-Based Untargeted Metabolomics and Electronic Tongue. Foods 2024; 13:1080. [PMID: 38611384 PMCID: PMC11011348 DOI: 10.3390/foods13071080] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 03/26/2024] [Accepted: 03/29/2024] [Indexed: 04/14/2024] Open
Abstract
Chrysanthemum tea, a typical health tea with the same origin as medicine and food, is famous for its unique health benefits and flavor. The taste and sensory quality of chrysanthemum (Juhua) tea are mainly determined by secondary metabolites. Therefore, the present research adopted untargeted metabolomics combined with an electronic tongue system to analyze the correlation between the metabolite profiles and taste characteristics of different varieties of chrysanthemum tea. The results of sensory evaluation showed that there were significant differences in the sensory qualities of five different varieties of chrysanthemum tea, especially bitterness and astringency. The results of principal component analysis (PCA) indicated that there were significant metabolic differences among the five chrysanthemum teas. A total of 1775 metabolites were identified by using untargeted metabolomics based on UPLC-Q-TOF/MS analysis. According to the variable importance in projection (VIP) values of the orthogonal projections to latent structures discriminant analysis (OPLS-DA), 143 VIP metabolites were found to be responsible for metabolic changes between Huangju and Jinsi Huangju tea; among them, 13 metabolites were identified as the key metabolites of the differences in sensory quality between them. Kaempferol, luteolin, genistein, and some quinic acid derivatives were correlated with the "astringency" attributes. In contrast, l-(-)-3 phenyllactic acid and L-malic acid were found to be responsible for the "bitterness" and "umami" attributes in chrysanthemum tea. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis showed that the flavonoid and flavonol biosynthesis pathways had important effects on the sensory quality of chrysanthemum tea. These findings provide the theoretical basis for understanding the characteristic metabolites that contribute to the distinctive sensory qualities of chrysanthemum tea.
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Affiliation(s)
- Xing Tian
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
- Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China
- Engineering Technology Research Center of Hunan Province Xiangnan Area Authentic Chinese Medicinal Materials, Yongzhou 425600, China
| | - Haodong Wang
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
| | - Liang Chen
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
| | - Hanwen Yuan
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
- Engineering Technology Research Center of Hunan Province Xiangnan Area Authentic Chinese Medicinal Materials, Yongzhou 425600, China
| | - Caiyun Peng
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
- Confucius Institute, Wonkwang University, 460 Iksandae-ro, Iksan 54538, Republic of Korea
| | - Wei Wang
- TCM and Ethnomedicine Innovation & Development International Laboratory, Innovative Material Medical Research Institute, School of Pharmacy, Hunan University of Chinese Medicine, Changsha 410208, China; (X.T.); (H.W.); (L.C.); (H.Y.); (C.P.)
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Yuan H, Wu H, Qiao M, Tang W, Dong P, Deng J. Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectroscopy. Molecules 2024; 29:1542. [PMID: 38611821 PMCID: PMC11013253 DOI: 10.3390/molecules29071542] [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: 01/21/2024] [Revised: 03/24/2024] [Accepted: 03/25/2024] [Indexed: 04/14/2024] Open
Abstract
This study aimed to investigate the volatile flavor compounds and tastes of six kinds of sauced pork from the southwest and eastern coastal areas of China using gas chromatography-ion mobility spectroscopy (GC-IMS) combined with an electronic nose (E-nose) and electronic tongue (E-tongue). The results showed that the combined use of the E-nose and E-tongue could effectively identify different kinds of sauced pork. A total of 52 volatile flavor compounds were identified, with aldehydes being the main flavor compounds in sauced pork. The relative odor activity value (ROAV) showed that seven key volatile compounds, including 2-methylbutanal, 2-ethyl-3, 5-dimethylpyrazine, 3-octanone, ethyl 3-methylbutanoate, dimethyl disulfide, 2,3-butanedione, and heptane, contributed the most to the flavor of sauced pork (ROAV ≥1). Multivariate data analysis showed that 13 volatile compounds with the variable importance in projection (VIP) values > 1 could be used as flavor markers to distinguish six kinds of sauced pork. Pearson correlation analysis revealed a significant link between the E-nose sensor and alcohols, aldehydes, terpenes, esters, and hetero-cycle compounds. The results of the current study provide insights into the volatile flavor compounds and tastes of sauced pork. Additionally, intelligent sensory technologies can be a promising tool for discriminating different types of sauced pork.
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Affiliation(s)
- Haibin Yuan
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- Faculty of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Huachang Wu
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Mingfeng Qiao
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Wanting Tang
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
| | - Ping Dong
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
- College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China;
| | - Jing Deng
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China; (H.Y.); (M.Q.); (W.T.)
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Jin X, Wang Z, Ma J, Liu C, Bai X, Lan Y. Electronic eye and electronic tongue data fusion combined with a GETNet model for the traceability and detection of Astragalus. J Sci Food Agric 2024. [PMID: 38459895 DOI: 10.1002/jsfa.13450] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/23/2024] [Accepted: 03/09/2024] [Indexed: 03/11/2024]
Abstract
BACKGROUND Astragalus is a widely used traditional Chinese medicine material that is easily confused due to its quality, price and other factors derived from different origins. This article describes a novel method for the rapid tracing and detection of Astragalus via the joint application of an electronic tongue (ET) and an electronic eye (EE) combined with a lightweight convoluted neural network (CNN)-transformer model. First, ET and EE systems were employed to measure the taste fingerprints and appearance images, respectively, of different Astragalus samples. Three spectral transform methods - the Markov transition field, short-time Fourier transform and recurrence plot - were utilized to convert the ET signals into 2D spectrograms. Then, the obtained ET spectrograms were fused with the EE image to obtain multimodal information. A lightweight hybrid model, termed GETNet, was designed to achieve pattern recognition for the Astragalus fusion information. The proposed model employed an improved transformer module and an improved Ghost bottleneck as its backbone network, complementarily utilizing the benefits of CNN and transformer architectures for local and global feature representation. Furthermore, the Ghost bottleneck was further optimized using a channel attention technique, which boosted the model's feature extraction effectiveness. RESULTS The experiments indicate that the proposed data fusion strategy based on ET and EE devices has better recognition accuracy than that attained with independent sensing devices. CONCLUSION The proposed method achieved high precision (99.1%) and recall (99.1%) values, providing a novel approach for rapidly identifying the origin of Astragalus, and it holds great promise for applications involving other types of Chinese herbal medicines. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xinning Jin
- School of Computer Science and Technology, Shandong University of Technology, Zibo, China
| | - Zhiqiang Wang
- School of Computer Science and Technology, Shandong University of Technology, Zibo, China
| | - Jingyu Ma
- School of Computer Science and Technology, Shandong University of Technology, Zibo, China
| | - Chuanzheng Liu
- School of Computer Science and Technology, Shandong University of Technology, Zibo, China
| | - Xuerui Bai
- School of Computer Science and Technology, Shandong University of Technology, Zibo, China
| | - Yubin Lan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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Zhang L, Qi Z, Yang Y, Lu N, Tang Z. Enhanced " Electronic Tongue" for Dental Bacterial Discrimination and Elimination Based on a DNA-Encoded Nanozyme Sensor Array. ACS Appl Mater Interfaces 2024; 16:11228-11238. [PMID: 38402541 DOI: 10.1021/acsami.3c17134] [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] [Indexed: 02/26/2024]
Abstract
Bacterial infections are the second leading cause of death around the world, especially those caused by delayed treatment and misdiagnosis. Therefore, rapid discrimination and effective elimination of multiple bacteria are of great importance for improving the survival rate in clinic. Herein, a novel colorimetric sensor array for bacterial discrimination and elimination is constructed using programmable DNA-encoded iron oxide nanoparticles (IONPs) as sensing elements. Utilizing differential interactions of bacteria on DNA-encoded IONPs, 11 kinds of dental bacteria and 6 kinds of proteins have been successfully identified by linear discriminant analysis (LDA). Moreover, the developed sensing system also performs well in the quantitative determination of individual bacteria and identification of bacterial mixtures. More importantly, the practicability of this sensing strategy is further verified by precise differentiation of blind and artificial saliva samples. Furthermore, the sensor array is used for efficiently killing multiple bacteria, demonstrating great potential in clinical prophylaxis and therapy.
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Affiliation(s)
- Ling Zhang
- Department of Endodontics, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University School of Medicine, College of Stomatology, Shanghai Jiao Tong University, National Center for Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai 200011, China
| | - Zhengnan Qi
- Department of Oral Medicine, Shanghai Stomatological Hospital, Fudan University, Shanghai 200031, China
- Oral Biomedical Engineering Laboratory, Shanghai Stomatological Hospital, Fudan University, Shanghai 200031, China
| | - Yichi Yang
- Department of Biostatistics, Graduate School of Medicine, Hokkaido University, Sapporo 060-0815, Japan
- Department of Social Medicine, Graduate School of Medicine, Hirosaki University, Hirosaki 036-8562, Japan
| | - Na Lu
- School of Materials Science and Engineering, Shanghai University of Engineering Science, Shanghai 201620, China
| | - Zisheng Tang
- Department of Endodontics, Shanghai Ninth People's Hospital, Shanghai Jiao Tong University School of Medicine, College of Stomatology, Shanghai Jiao Tong University, National Center for Stomatology, National Clinical Research Center for Oral Diseases, Shanghai Key Laboratory of Stomatology, Shanghai 200011, China
- Department of Stomatology, Xinhua Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200092, China
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Douglas SL, Bernardez-Morales GM, Nichols BW, Johnson GF, Barahona-Dominguez LS, Jessup AP, Belk AD, Ball JJ, Cho S, Sawyer JT. Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology. Foods 2024; 13:811. [PMID: 38472924 DOI: 10.3390/foods13050811] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product utilization such as variety meats to achieve patty formulations. The current study aimed to assess textural, color, and flavor characteristics in addition to volatile compounds through electronic technology, e-nose and e-tongue, of ground beef patties formulated with beef heart. Ground beef patties were manufactured with 0%, 6%, 12%, or 18% beef heart, with the remainder of the meat block being shoulder clod-derived ground beef. Patties (n = 65/batch/treatment) within each batch (n = 3) with each treatment were randomly allocated to cooked color (n = 17/batch/treatment), Allo-Kramer shear force (AKSF; n = 17/batch/treatment), texture profile analysis (TPA; n = 6/batch/treatment), cooking loss (n = 17/batch/treatment), consumer panel (n = 3/batch/treatment), e-nose (n = 1/batch/treatment), and e-tongue (n = 1/batch/treatment) analysis groups. Patties containing beef heart did not require additional cooking time (p = 0.1325) nor exhibit greater cooking loss (p = 0.0803). Additionally, inclusion rates of beef heart increased hardness (p = 0.0030) and chewiness values (p = 0.0316) in TPA, were internally redder (p = 0.0001), and reduced overall liking by consumer panelists (p = 0.0367). Lastly, patties containing beef heart exhibited greater red-to-brown (p = 0.0003) and hue angle (p = 0.0001) values than control patties. The results suggest that beef heart inclusion does alter ground beef quality characteristics and consumer acceptability.
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Affiliation(s)
| | | | - Brooks W Nichols
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | | | - Ainsley P Jessup
- Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA
| | - Aeriel D Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Jase J Ball
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Sungeun Cho
- Department of Poultry Sciences, Auburn University, Auburn, AL 36849, USA
| | - Jason T Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
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Wen X, Han S, Wang J, Zhang Y, Tan L, Chen C, Han B, Wang M. The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea ( Camellia sinensis) during Long-Term Storage. Foods 2024; 13:753. [PMID: 38472869 DOI: 10.3390/foods13050753] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1-16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity. The results indicated a significant negative correlation between the storage years and levels of tea polyphenols, total amino acids, soluble sugars, two phenolic acids, four flavonols, three tea pigments, umami amino acids, and sweet amino acids. The multivariate statistical analysis revealed that 10 functional components were identified as effective in distinguishing organic green teas with different storage years. Electronic tongue technology categorized organic green teas with different storage years into three classes. The backpropagation neural network (BPNN) analysis demonstrated that the classification predictive ability of the model based on the electronic tongue was superior to the one based on color difference values and 10 functional components. The combined analysis of antioxidative activity and functional components suggested that organic green teas with shorter storage periods exhibited stronger abilities to suppress superoxide anion radicals and hydroxyl radicals and reduce iron ions due to the higher content of eight components. Long-term-stored organic green teas, with a higher content of substances like L-serine and theabrownins, demonstrated stronger antioxidative capabilities in clearing both lipid-soluble and water-soluble free radicals. Therefore, this study provided a theoretical basis for the quality assessment of green tea and prediction of green tea storage periods.
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Affiliation(s)
- Xiaomei Wen
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Shanjie Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
- Hangzhou Tea & Chrysanthemum Technology, Co., Ltd., Hangzhou 310018, China
| | - Jiahui Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Yanxia Zhang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Lining Tan
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Chen Chen
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Baoyu Han
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Mengxin Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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Martinez-Velasco JD, Filomena-Ambrosio A, Garzón-Castro CL. Technological tools for the measurement of sensory characteristics in food: A review. F1000Res 2024; 12:340. [PMID: 38322308 PMCID: PMC10844804 DOI: 10.12688/f1000research.131914.1] [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] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/24/2023] [Indexed: 02/08/2024] Open
Abstract
The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.
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Affiliation(s)
- José D Martinez-Velasco
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
| | - Annamaria Filomena-Ambrosio
- International School of Economics and Administrative Science - Research Group Alimentación, Gestión de Procesos y Servicio de la Universidad de La Sabana Research Group, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chía, Cundinamarca, 250001, Colombia
| | - Claudia L Garzón-Castro
- Engineering Faculty - Research Group CAPSAB, Universidad de La Sabana, Campus del Puente del Común, Km 7 Autopista Norte de Bogotá, Chia, Cundinamarca, 250001, Colombia
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9
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Madhubhashini MN, Liyanage CP, Alahakoon AU, Liyanage RP. Current applications and future trends of artificial senses in fish freshness determination: A review. J Food Sci 2024; 89:33-50. [PMID: 38051021 DOI: 10.1111/1750-3841.16865] [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: 07/20/2023] [Revised: 10/16/2023] [Accepted: 11/16/2023] [Indexed: 12/07/2023]
Abstract
Fish is a highly demanding food product and the determination of fish freshness is crucial as it is a fundamental factor in fish quality. Therefore, the fishery industry has been working on developing rapid fish freshness determination methods to monitor freshness levels. Artificial senses that mimic human senses are developed as convenient emerging technologies for fish freshness determination. Computer vision, electronic nose (e-nose), and electronic tongue (e-tongue) are the emerging artificial senses for fish freshness determination. This review article is uniquely worked upon to investigate the current applications of the artificial senses in fish freshness determination while describing the steps, and fundamental principles behind each artificial sense, comparing them with their advantages and limitations, and future trends related to fish freshness determination. Among the artificial senses, computer vision determines the freshness of fish in a completely nondestructive way while the e-tongue determines the freshness of fish in a completely destructive way. There are developed e-noses for fish freshness determination in both destructive and nondestructive ways. By analyzing visual cues such as color, computer vision systems can assess fish quality without the need for physical contact and it makes computer vision suitable for large-scale industrial fish quality assessing applications. Overall, this review study reveals artificial senses as a proven replacement for traditional sensory panels in determining fish freshness precisely and conveniently. As future trends, there is a demand for developing applications for consumers to determine fish freshness based on artificial senses.
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Affiliation(s)
- M Nerandi Madhubhashini
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Chamara P Liyanage
- Department of Information and Communication Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Amali U Alahakoon
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Rumesh Prasanga Liyanage
- Department of Biosystems Technology, Faculty of Technology, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
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10
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Feng T, Cai W, Chen D, Song S, Yao L, Sun M, Wang H, Yu C, Liu Q, Dang Y. Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysis. J Food Sci 2023; 88:4974-4987. [PMID: 37799107 DOI: 10.1111/1750-3841.16684] [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: 01/24/2023] [Revised: 05/18/2023] [Accepted: 06/05/2023] [Indexed: 10/07/2023]
Abstract
Edible fungi are rich in nutrients and have unique umami taste, which varies with genotypes, growth conditions, and harvest time. In this study, umami compounds in 12 species of edible fungi are analyzed and identified by electronic tongue. Through principal component analysis and discriminant factor analysis, these 2 methods could be successfully distinguished the variety of 12 edible fungi. Besides, the umami intensity of edible fungi soup is also evaluated by sensory and chemical analysis methods, for example, Tricholoma matsutake is 5.60 ± 0.34 and 5.17 ± 0.38, Coprinus comatus is 7.70 ± 0.23 and 9.83 ± 0.34 through sensory evaluation and electronic tongue respectively, followed by establishing the correlation from the response data by PLS (partial least squares analysis). According to the PLS model, with a correlation coefficients of calibration models greater than 0.7 and the low root mean square error of calibration and root mean square error of prediction values, the results correlate well with each other. Therefore, we can indicate that the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.
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Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Weitong Cai
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Da Chen
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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11
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Ferreira R, Ribeiro PA, Canário AVM, Raposo M. Biosensors Based on Stanniocalcin-1 Protein Antibodies Thin Films for Prostate Cancer Diagnosis. Biosensors (Basel) 2023; 13:981. [PMID: 37998156 PMCID: PMC10669463 DOI: 10.3390/bios13110981] [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] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/30/2023] [Accepted: 11/06/2023] [Indexed: 11/25/2023]
Abstract
Prostate cancer is one of the most prevalent tumors in men, accounting for about 7.3% of cancer deaths. Although there are several strategies for diagnosing prostate cancer, these are only accurate when the tumor is already at a very advanced stage, so early diagnosis is essential. Stanniocalcin 1 (STC1) is a secreted glycoprotein, which has been suggested as a tumor marker as its increased expression is associated with the development and/or progression of different types of malignant tumors. In this work, an electronic tongue (ET) prototype, based on a set of four sensors prepared from thin films that included STC1 antibodies for detecting prostate cancer, was developed. In the preparation of the thin films, polyelectrolytes of polyallylamine hydrochloride, polystyrene sulfonate of sodium and polyethyleneimine, and the biomolecules chitosan, protein A, and STC1 antibody were used. These films were deposited on quartz lamellae and on solid supports using layer-on-layer and self-assembly techniques. The deposition of the films was analyzed by ultraviolet-visible spectroscopy, and the detection of STC1 in aqueous solutions of PBS was analyzed by impedance spectroscopy. The impedance data were statistically analyzed using principal component analysis. The ETs formed by the four sensors and the three best sensors could detect the antigen at concentrations in the range from 5 × 10-11 to 5 × 10-4 M. They showed a linear dependence with the logarithm of the antigen concentration and a sensitivity of 5371 ± 820 and 4863 ± 634 per decade of concentration, respectively. Finally, the results allow us to conclude that this prototype can advance to the calibration phase with patient samples.
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Affiliation(s)
- Renato Ferreira
- Laboratory of Instrumentation, Biomedical Engineering and Radiation Physics (LIBPhys-UNL), Department of Physics, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (R.F.); (P.A.R.)
| | - Paulo A. Ribeiro
- Laboratory of Instrumentation, Biomedical Engineering and Radiation Physics (LIBPhys-UNL), Department of Physics, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (R.F.); (P.A.R.)
| | - Adelino V. M. Canário
- Centre of Marine Sciences (CCMAR), University of Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Maria Raposo
- Laboratory of Instrumentation, Biomedical Engineering and Radiation Physics (LIBPhys-UNL), Department of Physics, NOVA School of Science and Technology, Universidade NOVA de Lisboa, 2829-516 Caparica, Portugal; (R.F.); (P.A.R.)
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12
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Yu H, Zhao S, Yi J, Du M, Liu J, Liu Y, Cai S. Identification of Novel Umami Peptides in Termitornyces albuminosus (Berk) Heim Soup by In Silico Analyses Combined with Sensory Evaluation: Discovering Potential Mechanism of Umami Taste Formation with Molecular Perspective. J Agric Food Chem 2023. [PMID: 37917560 DOI: 10.1021/acs.jafc.3c04281] [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] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
In this study, 24 peptides were identified in Termitornyces albuminosus (Berk) Heim soup, 12 of which were predicted to possess an umami taste based on the BIOPEP-UWM or Umami-MRNN databases. Among these 12 peptides, four peptides (i.e., QNDF, QGGDF, EPVTLT, and EVNYDFGGK) exhibited the lowest affinity energy with the umami receptor type 1 member 1 (T1R1) subunit. Molecular docking and molecular dynamics simulation further confirmed the strong binding of these four umami peptides to the umami receptor T1R1/T1R3, with the EVNYDFGGK forming the most stable complex. After synthesizing the four peptides, their umami taste was validated through sensory and electronic tongue analyses with recognition thresholds ranging from 0.0938 to 0.3750 mmol/L. Notably, the EVNYDFGGK peptide displayed the strongest umami taste (recognition threshold, 0.0938 mmol/L). This study may contribute to the industrial development of T. albuminosus by providing a new understanding of the mechanism of its umami formation.
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Affiliation(s)
- Haixia Yu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Shuai Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Ming Du
- Faculty of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, People's Republic of China
| | - Jia Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries Co., LTD, Beijing 100015, People's Republic of China
| | - Yifeng Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries Co., LTD, Beijing 100015, People's Republic of China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
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13
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Poeta E, Liboà A, Mistrali S, Núñez-Carmona E, Sberveglieri V. Nanotechnology and E-Sensing for Food Chain Quality and Safety. Sensors (Basel) 2023; 23:8429. [PMID: 37896524 PMCID: PMC10610592 DOI: 10.3390/s23208429] [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: 08/03/2023] [Revised: 10/02/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023]
Abstract
Nowadays, it is well known that sensors have an enormous impact on our life, using streams of data to make life-changing decisions. Every single aspect of our day is monitored via thousands of sensors, and the benefits we can obtain are enormous. With the increasing demand for food quality, food safety has become one of the main focuses of our society. However, fresh foods are subject to spoilage due to the action of microorganisms, enzymes, and oxidation during storage. Nanotechnology can be applied in the food industry to support packaged products and extend their shelf life. Chemical composition and sensory attributes are quality markers which require innovative assessment methods, as existing ones are rather difficult to implement, labour-intensive, and expensive. E-sensing devices, such as vision systems, electronic noses, and electronic tongues, overcome many of these drawbacks. Nanotechnology holds great promise to provide benefits not just within food products but also around food products. In fact, nanotechnology introduces new chances for innovation in the food industry at immense speed. This review describes the food application fields of nanotechnologies; in particular, metal oxide sensors (MOS) will be presented.
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Affiliation(s)
- Elisabetta Poeta
- Department of Life Sciences, University of Modena and Reggio Emilia, Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy
| | - Aris Liboà
- Department of Chemistry, Life Science and Environmental Sustainability, University of Parma, Parco Area delle Scienze, 11/a, 43124 Parma, PR, Italy;
| | - Simone Mistrali
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
| | - Estefanía Núñez-Carmona
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
| | - Veronica Sberveglieri
- Nano Sensor System srl (NASYS), Via Alfonso Catalani, 9, 42124 Reggio Emilia, RE, Italy;
- National Research Council, Institute of Bioscience and Bioresources (CNR-IBBR), Via J.F. Kennedy, 17/i, 42124 Reggio Emilia, RE, Italy;
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14
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Adamkiewicz L, Szeleszczuk Ł. Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes. Molecules 2023; 28:6964. [PMID: 37836807 PMCID: PMC10574773 DOI: 10.3390/molecules28196964] [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: 09/08/2023] [Revised: 09/25/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
It is widely recognized that many active pharmaceutical ingredients (APIs) have a disagreeable taste that affects patient acceptability, particularly in children. Consequently, developing dosage forms with a masked taste has attracted a lot of interest. The application of cyclodextrins as pharmaceutical excipients is highly appreciated and well established, including their roles as drug delivery systems, solubilizers and absorption promoters, agents that improve drug stability, or even APIs. The first work describing the application of the taste-masking properties of CDs as pharmaceutical excipients was published in 2001. Since then, numerous studies have shown that these cyclic oligosaccharides can be effectively used for such purposes. Therefore, the aim of this review is to provide insight into studies in this area. To achieve this aim, a systematic evaluation was conducted, which resulted in the selection of 67 works representing both successful and unsuccessful works describing the application of CDs as taste-masking excipients. Particular attention has been given to the methods of evaluation of the taste-masking properties and the factors affecting the outcomes, such as the choice of the proper cyclodextrin or guest-host molar ratio. The conclusions of this review reveal that the application of CDs is not straightforward; nevertheless, this solution can be an effective, safe, and inexpensive method of taste masking for pharmaceutical purposes.
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Affiliation(s)
| | - Łukasz Szeleszczuk
- Department of Organic and Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, Banacha 1, 02-093 Warsaw, Poland;
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15
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Psotta C, Nilsson EJ, Sjöberg T, Falk M. Bacteria-Infected Artificial Urine Characterization Based on a Combined Approach Using an Electronic Tongue Complemented with 1H-NMR and Flow Cytometry. Biosensors (Basel) 2023; 13:916. [PMID: 37887109 PMCID: PMC10605348 DOI: 10.3390/bios13100916] [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] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/22/2023] [Accepted: 10/04/2023] [Indexed: 10/28/2023]
Abstract
The prevailing form of bacterial infection is within the urinary tract, encompassing a wide array of bacteria that harness the urinary metabolome for their growth. Through their metabolic actions, the chemical composition of the growth medium undergoes modifications as the bacteria metabolize urine compounds, leading to the subsequent release of metabolites. These changes can indirectly indicate the existence and proliferation of bacterial organisms. Here, we investigate the use of an electronic tongue, a powerful analytical instrument based on a combination of non-selective chemical sensors with a partial specificity for data gathering combined with principal component analysis, to distinguish between infected and non-infected artificial urine samples. Three prevalent bacteria found in urinary tract infections were investigated, Escherichia coli, Klebsiella pneumoniae, and Enterococcus faecalis. Furthermore, the electronic tongue analysis was supplemented with 1H NMR spectroscopy and flow cytometry. Bacteria-specific changes in compound consumption allowed for a qualitative differentiation between artificial urine medium and bacterial growth.
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Affiliation(s)
| | | | | | - Magnus Falk
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden; (C.P.); (E.J.N.); (T.S.)
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16
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Du G, Wang X, Zhao Q. Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology. Foods 2023; 12:3331. [PMID: 37761040 PMCID: PMC10530250 DOI: 10.3390/foods12183331] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/10/2023] [Accepted: 08/22/2023] [Indexed: 09/29/2023] Open
Abstract
Excessive galloylated flavanols not only cause instability in the wine but also lead to unbalanced astringency. Although clarification agents are always used to precipitate unstable tannins in wine, the non-specific adsorption of tannins results in the failure to precisely regulate the tannin composition of the wine. In this work, molecularly imprinted polymers (MIPs) with template molecules of galloylated flavanols were designed to specifically adsorb gallotannins to reduce wine astringency. The results showed that the "pores" on the surface of the MIPs are the structural basis for the specific adsorption of the target substances, and the adsorption process is a chemically driven single-molecule layer adsorption. Moreover, in the mono/oligomeric gallotannin-rich model solution, the adsorption of gallotannins by I-MIPs prepared as single template molecules reached 71.0%, and the adsorption capacity of MIPs for monomeric gallotannins was about 6.0 times higher than polymeric gallotannins. Given the lack of technology for the targeted adsorption of tannins from wine, this work explored the targeted modulation of wine astringency by using molecular imprinting techniques.
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Affiliation(s)
- Guorong Du
- School of Biological and Environmental Engineering, Xi’an University, Xi’an 710065, China;
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an 710119, China
- Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, Xi’an 710119, China
| | - Qinghao Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang’an Avenue, Xi’an 710119, China
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17
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Zhao S, Sai Y, Liu W, Zhao H, Bai X, Song W, Zheng Y, Yue X. Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea. Foods 2023; 12:3294. [PMID: 37685226 PMCID: PMC10486791 DOI: 10.3390/foods12173294] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/28/2023] [Accepted: 08/31/2023] [Indexed: 09/10/2023] Open
Abstract
This study compares the physicochemical properties, taste, and volatile compounds of Northeastern Chinese dajiang (C) and Korean doenjang (K) and distinguishes the discriminant volatile metabolites between them. The result revealed that compared to group C, group K exhibited more similar physicochemical properties and had lower pH, moisture, and amino acid nitrogen content, while demonstrating higher titratable acidity, salt content, and reduced sugar content. The electronic tongue analysis showed that the saltiness and umami of soybean pastes had high response values, enabling clear differentiation of the overall taste between the two types of soybean pastes. A total of 71 volatile substances from the soybean pastes were identified through solid-phase microextraction gas chromatography-mass spectrometry. Furthermore, orthogonal partial least squares discriminant analysis revealed 19 volatile compounds as differentially flavored metabolites. Our study provides a basis for explaining the differences in flavor difference of Northeastern Chinese dajiang and Korean doenjang from the perspective of volatile metabolites.
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Affiliation(s)
- Shanshan Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Yuhang Sai
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanting Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Huiwen Zhao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xue Bai
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanying Song
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiqing Yue
- Shenyang Key Laboratory of Animal Product Processing, Shenyang Agricultural University, Shenyang 110866, China
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18
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Cirri M, Mura P, Benedetti S, Buratti S. Development of a Hydroxypropyl-β-Cyclodextrin-Based Liquid Formulation for the Oral Administration of Propranolol in Pediatric Therapy. Pharmaceutics 2023; 15:2217. [PMID: 37765186 PMCID: PMC10534794 DOI: 10.3390/pharmaceutics15092217] [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: 07/26/2023] [Revised: 08/24/2023] [Accepted: 08/25/2023] [Indexed: 09/29/2023] Open
Abstract
Propranolol (PPN) is widely used in children to treat various cardiovascular diseases. The availability of a suitable PPN solution should avoid recourse to extemporaneous preparations of unknown/limited stability, as commonly made in hospital pharmacies. However, the development of pediatric PPN solutions is hindered by their instability to light and stability at pH ≈ 3, bitter taste, and the need to improve palatability and avoid co-solvents, flavoring agents, or preservatives that are potentially toxic. In this study, cyclodextrin (CD) complexation has been exploited to develop a safe, stable, and palatable oral pediatric solution of PPN. An initial screening among various CDs allowed us to select HPβCD for its good complexing ability and no toxicity. Drug-HPβCD physical mixtures or co-ground systems (1:1 or 1:2 mol:mol) were used to prepare 0.2% w/v drug solutions. Photo stability studies evidenced the protective effect of HPβCD, revealing a reduction of up to 75% in the drug degradation rate after 1 h of exposure to UV radiation. Storage stability studies showed unchanged physical-chemical properties and almost constant drug concentration after 6 months and under accelerated conditions (40 °C), despite the less aggressive pH (≈5.5) of the solution. The electronic tongue test proved that the HPβCD taste-masking properties improved the formulation palatability, with a 30% reduction in drug bitterness.
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Affiliation(s)
- Marzia Cirri
- Department of Chemistry Ugo Schiff (DICUS), University of Florence, 50019 Sesto Fiorentino, Italy;
| | - Paola Mura
- Department of Chemistry Ugo Schiff (DICUS), University of Florence, 50019 Sesto Fiorentino, Italy;
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (S.B.); (S.B.)
| | - Susanna Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy; (S.B.); (S.B.)
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19
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Zhu H, Xu Y, Liu S, He X, Ding N. Classification-Based Evaluation of Multi-Ingredient Dish Using Graphene-Modified Interdigital Electrodes. Micromachines (Basel) 2023; 14:1624. [PMID: 37630160 PMCID: PMC10456818 DOI: 10.3390/mi14081624] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/15/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023]
Abstract
A taste sensor with global selectivity can be used to discriminate taste of foods and provide evaluations. Interfaces that could interact with broad food ingredients are beneficial for data collection. Here, we prepared electrochemically reduced graphene oxide (ERGO)-modified interdigital electrodes. The interfaces of modified electrodes showed good sensitivity towards cooking condiments in mixed multi-ingredients solutions under electrochemical impedance spectroscopy (EIS). A database of EIS of cooking condiments was established. Based on the principal component analysis (PCA), subsets of three taste dimensions were classified, which could distinguish an unknown dish from a standard dish. Further, we demonstrated the effectiveness of the electrodes on a typical dish of scrambled eggs with tomato. Our kind of electronic tongue did not measure the quantitation of each ingredient, instead relying on the database and classification algorithm. This method is facile and offers a universal approach to simultaneously identifying multiple ingredients.
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Affiliation(s)
| | | | | | - Xuchun He
- Shenzhen Institute of Artificial Intelligence and Robotics for Society (AIRS), Shenzhen 518172, China; (H.Z.); (Y.X.); (S.L.)
| | - Ning Ding
- Shenzhen Institute of Artificial Intelligence and Robotics for Society (AIRS), Shenzhen 518172, China; (H.Z.); (Y.X.); (S.L.)
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20
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Zhang S, Shan X, Niu L, Chen L, Wang J, Zhou Q, Yuan H, Li J, Wu T. The Integration of Metabolomics, Electronic Tongue, and Chromatic Difference Reveals the Correlations between the Critical Compounds and Flavor Characteristics of Two Grades of High-Quality Dianhong Congou Black Tea. Metabolites 2023; 13:864. [PMID: 37512571 PMCID: PMC10385030 DOI: 10.3390/metabo13070864] [Citation(s) in RCA: 1] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/17/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Tea's biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT, single-bud-grade DCT (BDCT), and special-grade DCT (SDCT) manufactured mainly with single buds and buds with one leaf, respectively, are far from clear. Herein, comparisons of two grades were performed by the integration of human sensory evaluation, an electronic tongue, chromatic differences, the quantification of major components, and metabolomics. The BDCT possessed a brisk, umami taste and a brighter infusion color, while the SDCT presented a comprehensive taste and redder liquor color. Quantification analysis showed that the levels of total polyphenols, catechins, and theaflavins (TFs) were significantly higher in the BDCT. Fifty-six different key compounds were screened by metabolomics, including catechins, flavone/flavonol glycosides, amino acids, phenolic acids, etc. Correlation analysis revealed that the sensory features of the BDCT and SDCT were attributed to their higher contents of catechins, TFs, theogallin, digalloylglucose, and accumulations of thearubigins (TRs), flavone/flavonol glycosides, and soluble sugars, respectively. This report is the first to focus on the comprehensive evaluation of the biochemical compositions and sensory characteristics of two grades of high-quality DCT, advancing the understanding of DCT from a multi-dimensional perspective.
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Affiliation(s)
- Shan Zhang
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Xujiang Shan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
| | - Linchi Niu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Le Chen
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Jinjin Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Qinghua Zhou
- College of Environment, Zhejiang University of Technology, Hangzhou 310014, China
| | - Haibo Yuan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Jia Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Tian Wu
- School of Landscape Architecture and Horticulture Sciences, Southwest Forestry University, Kunming 650224, China
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21
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Falk M, Psotta C, Cirovic S, Ohlsson L, Shleev S. Electronic Tongue for Direct Assessment of SARS-CoV-2-Free and Infected Human Saliva-A Feasibility Study. Biosensors (Basel) 2023; 13:717. [PMID: 37504115 PMCID: PMC10377364 DOI: 10.3390/bios13070717] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/21/2023] [Accepted: 07/04/2023] [Indexed: 07/29/2023]
Abstract
An electronic tongue is a powerful analytical instrument based on an array of non-selective chemical sensors with a partial specificity for data gathering and advanced pattern recognition methods for data analysis. Connecting electronic tongues with electrochemical techniques for data collection has led to various applications, mostly within sensing for food quality and environmental monitoring, but also in biomedical research for the analyses of different bioanalytes in human physiological fluids. In this paper, an electronic tongue consisting of six electrodes (viz., gold, platinum, palladium, titanium, iridium, and glassy carbon) was designed and tested in authentic (undiluted, unpretreated) human saliva samples from eight volunteers, collected before and during the COVID-19 pandemic. Investigations of 11 samples using differential pulse voltammetry and a principal component analysis allowed us to distinguish between SARS-CoV-2-free and infected authentic human saliva. This work, as a proof-of-principle demonstration, provides a new perspective for the use of electronic tongues in the field of enzyme-free electrochemical biosensing, highlighting their potential for future applications in non-invasive biomedical analyses.
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Affiliation(s)
- Magnus Falk
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Carolin Psotta
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Stefan Cirovic
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Lars Ohlsson
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
| | - Sergey Shleev
- Biomedical Science, Faculty of Health and Society, and Biofilms Research Center, Malmö University, 205 06 Malmö, Sweden
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22
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Leon-Medina JX, Anaya M, Tibaduiza DA. New Electronic Tongue Sensor Array System for Accurate Liquor Beverage Classification. Sensors (Basel) 2023; 23:6178. [PMID: 37448027 DOI: 10.3390/s23136178] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 06/22/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023]
Abstract
The use of sensors in different applications to improve the monitoring of a process and its variables is required as it enables information to be obtained directly from the process by ensuring its quality. This is now possible because of the advances in the fabrication of sensors and the development of equipment with a high processing capability. These elements enable the development of portable smart systems that can be used directly in the monitoring of the process and the testing of variables, which, in some cases, must evaluated by laboratory tests to ensure high-accuracy measurement results. One of these processes is taste recognition and, in general, the classification of liquids, where electronic tongues have presented some advantages compared with traditional monitoring because of the time reduction for the analysis, the possibility of online monitoring, and the use of strategies of artificial intelligence for the analysis of the data. However, although some methods and strategies have been developed, it is necessary to continue in the development of strategies that enable the results in the analysis of the data from electrochemical sensors to be improved. In this way, this paper explores the application of an electronic tongue system in the classification of liquor beverages, which was directly applied to an alcoholic beverage found in specific regions of Colombia. The system considers the use of eight commercial sensors and a data acquisition system with a machine-learning-based methodology developed for this aim. Results show the advantages of the system and its accuracy in the analysis and classification of this kind of alcoholic beverage.
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Affiliation(s)
- Jersson X Leon-Medina
- Department of Mechanical and Mechatronics Engineering, Universidad Nacional de Colombia-Sede Bogotá, Bogotá 111321, Colombia
- Control, Data and Artificial Intelligence (CoDAlab), Department of Mathematics, Escola d'Enginyeria de Barcelona Est (EEBE), Universitat Politècnica de Catalunya (UPC), 08019 Barcelona, Spain
| | - Maribel Anaya
- Department of Electrical and Electronic Engineering, Universidad Nacional de Colombia-Sede Bogotá, Bogotá 111321, Colombia
| | - Diego A Tibaduiza
- Department of Electrical and Electronic Engineering, Universidad Nacional de Colombia-Sede Bogotá, Bogotá 111321, Colombia
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23
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Osmólska E, Stoma M, Starek-Wójcicka A. Juice Quality Evaluation with Multisensor Systems-A Review. Sensors (Basel) 2023; 23:4824. [PMID: 37430738 DOI: 10.3390/s23104824] [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] [Subscribe] [Scholar Register] [Received: 04/27/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 07/12/2023]
Abstract
E-nose and e-tongue are advanced technologies that allow for the fast and precise analysis of smells and flavours using special sensors. Both technologies are widely used, especially in the food industry, where they are implemented, e.g., for identifying ingredients and product quality, detecting contamination, and assessing their stability and shelf life. Therefore, the aim of this article is to provide a comprehensive review of the application of e-nose and e-tongue in various industries, focusing in particular on the use of these technologies in the fruit and vegetable juice industry. For this purpose, an analysis of research carried out worldwide over the last five years, concerning the possibility of using the considered multisensory systems to test the quality and taste and aroma profiles of juices is included. In addition, the review contains a brief characterization of these innovative devices through information such as their origin, mode of operation, types, advantages and disadvantages, challenges and perspectives, as well as the possibility of their applications in other industries besides the juice industry.
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Affiliation(s)
- Emilia Osmólska
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Monika Stoma
- Department of Power Engineering and Transportation, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Agnieszka Starek-Wójcicka
- Department of Biological Bases of Food and Feed Technologies, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
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24
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Cheng K, Wang S, Wang Y, Bao Y, Gao P, Lei L, Liang H, Zhang S, Dong L. Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking. J Agric Food Chem 2023; 71:5326-5336. [PMID: 36939140 DOI: 10.1021/acs.jafc.2c08646] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Increasing the copy number of peptides is an effective method to genetically engineer recombinant expression and obtain umami peptides in large quantities. However, the umami taste value of multicopy number umami peptides is lower than the single ones, thus limiting the industrial application of recombinantly expressed umami peptides. With aims to solve this problem, modification of an umami beefy meaty peptide (BMP) with trypsin hydrolysis sites was carried out via homology modeling and molecular docking in this study. A total of 1286 modified peptide sequences were created and molecularly simulated for docking with the homology modeling-constructed umami receptor (T1R1/T1R3), and 837 peptides were found to be better docked than the BMP. Afterward, the MLSEDEGK peptide with the highest docking score was synthesized. And umami taste evaluation results demonstrated that this modified peptide was close to that of monosodium glutamate (MSG) and BMP, as confirmed by electronic tongue and sensory evaluation (umami value: 8.1 ± 0.2 for BMP; 8.2 ± 0.3 for MLSEDEGK peptide). Meanwhile, mock trypsin digestion of eight copies of MLSEDEGK peptide results showed that the introduced digestion sites were effective. Therefore, the novel modified BMP in this study has the potential for large-scale production by genetic engineering.
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Affiliation(s)
- Kunya Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Shang Wang
- School of Bioengineering, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yian Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Yuxiang Bao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Pengxun Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Liming Lei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Huipeng Liang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Sufang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
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25
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Li H, Sun M, Gu H, Huang J, Wang G, Tan R, Wu R, Zhang X, Liu S, Zheng L, Chen W, Chen Z. Peroxidase-Like FeCoZn Triple-Atom Catalyst-Based Electronic Tongue for Colorimetric Discrimination of Food Preservatives. Small 2023; 19:e2207036. [PMID: 36599617 DOI: 10.1002/smll.202207036] [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] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 12/09/2022] [Indexed: 06/17/2023]
Abstract
Recently, single-atom catalysts are attracting much attention in sensor field due to their remarkable peroxidase- or oxidase-like activities. Herein, peroxidase-like FeCoZn triple-atom catalyst supported on S- and N-doped carbon derived from ZIF-8 (FeCoZn-TAC/SNC) serves as a proof-of-concept nanozyme. In this paper, a dual-channel nanozyme-based colorimetric sensor array is presented for identifying seven preservatives in food. Further experiments reveal that the peroxidase-like activity of the FeCoZn TAzyme enables it to catalyze the oxidation of 3,3',5,5'-tetramethylbenzidine (TMB) and o-phenylenediamine (OPD) in the presence of H2 O2 , yielding the blue oxTMB and yellow oxOPD, respectively. However, food preservatives are adsorbed on the nanozyme surface through π-π stacking interaction and hydrogen bond, and the reduction in catalytic activity of FeCoZn TAzyme causes differential colorimetric signal variations, which provide unique "fingerprints" for each food preservative.
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Affiliation(s)
- Heng Li
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
| | - Mengru Sun
- Energy & Catalysis Center, School of Materials Science and Engineering, Beijing Institute of Technology, Beijing, 100081, China
| | - Hongfei Gu
- Energy & Catalysis Center, School of Materials Science and Engineering, Beijing Institute of Technology, Beijing, 100081, China
| | - Juan Huang
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
| | - Guo Wang
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
| | - Renjian Tan
- Department of Chemistry, University College London, 20 Gordon Street, London, WC1H0AJ, UK
| | - Rufen Wu
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
| | - Xinyu Zhang
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
| | - Shuhu Liu
- Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Lirong Zheng
- Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Wenxing Chen
- Energy & Catalysis Center, School of Materials Science and Engineering, Beijing Institute of Technology, Beijing, 100081, China
| | - Zhengbo Chen
- Department of Chemistry, Capital Normal University, Beijing, 100048, China
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26
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Li Y, Langley N, Zhang J. Recent Advances in Bitterness-Sensing Systems. Biosensors (Basel) 2023; 13:bios13040414. [PMID: 37185489 PMCID: PMC10136117 DOI: 10.3390/bios13040414] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/17/2023] [Accepted: 03/20/2023] [Indexed: 05/17/2023]
Abstract
Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in mammals recognizing toxic substances. The bitter taste of food and oral medicines may decrease consumer compliance. As a result, many efforts have been made to mask or decrease the bitterness in food and oral pharmaceutical products. The detection of bitterness is critical to evaluate how successful the taste-masking technology is, and many novel taste-sensing systems have been developed on the basis of various interaction mechanisms. In this review, we summarize the progress of bitterness response mechanisms and the development of novel sensors in detecting bitterness ranging from commercial electronic devices based on modified electrodes to micro-type sensors functionalized with taste cells, polymeric membranes, and other materials in the last two decades. The challenges and potential solutions to improve the taste sensor quality are also discussed.
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Affiliation(s)
- Yanqi Li
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
| | - Nigel Langley
- Gaylord Chemical Company LLC, 1404 Greengate Dr, Ste 100, Covington, LA 70433, USA
| | - Jiantao Zhang
- Cixi Institute of Biomedical Engineering, Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Ningbo 315201, China
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27
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Jeong H, Yoon S, Jo SM, Hong SJ, Kim YJ, Kim JK, Shin EC. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors. J Food Sci 2023; 88:1033-1047. [PMID: 36695781 DOI: 10.1111/1750-3841.16470] [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: 07/21/2022] [Revised: 12/07/2022] [Accepted: 01/03/2023] [Indexed: 01/26/2023]
Abstract
This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry. PRACTICAL APPLICATION: The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.
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Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea
| | - Jae Kyeom Kim
- Department of Behavioral Health and Nutrition, University of Delaware, Newark, Delaware, USA
| | - Eui-Cheol Shin
- Department of GreenBio Science, Gyeongsang National University, Jinju, Republic of Korea
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28
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Oracz J, Prejzner M, Grzelczyk J, Kowalska G, Żyżelewicz D. Bioactive Compounds, Antioxidant Activity and Sensory Properties of Northern Red Oak (Quercus rubra L., syn. Q. borealis F. Michx) Seeds Affected by Roasting Conditions. Molecules 2023; 28. [PMID: 36903546 DOI: 10.3390/molecules28052299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The nutritional value and health-promoting properties cause the fruits (acorns) of Quercus spp. to have great potential for use in the food industry as functional ingredients and antioxidants source. The aim of this study was to examine the bioactive compound's composition, antioxidant potential, physicochemical properties and taste characteristics of northern red oak (Quercus rubra L.) seeds subjected to roasting at different temperatures and times. The results indicate that the roasting markedly affects the composition of bioactive components of acorns. In general, the use of roasting temperatures greater than 135 °C causes a decrease in the total phenolic compound content of Q. rubra seeds. Furthermore, along with an increase in temperature and thermal processing time, a remarkable increase in melanoidins, which are the final products of the Maillard reaction, was also observed in processed Q. rubra seeds. Both unroasted and roasted acorn seeds had high DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ferrous ion chelating activity. Roasting at 135 °C caused negligible changes in total phenolics content and antioxidant activity of Q. rubra seeds. Almost all samples had lower antioxidant capacity along with an increase in the roasting temperatures. Additionally, thermal processing of acorn seeds contributes to the development of the brown color and the reduction of bitterness, and the creation of a more pleasant taste of the final products. Overall, the results of this study show that both unroasted and roasted Q. rubra seeds may be an interesting source of bioactive compounds with high antioxidant activity. Therefore, they can be used as a functional ingredient of beverages or food.
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29
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Bao C, Xin M, Su K, Guan C, Wang D. Effects of Ultra-High Pressure Synergistic Enzymatic Hydrolysis on Flavor of Stropharia rugoso-annulata. Foods 2023; 12:foods12040848. [PMID: 36832923 PMCID: PMC9956958 DOI: 10.3390/foods12040848] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2022] [Revised: 02/02/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
In this study, using gas chromatography-mass spectrometry (HS-SPME-GC-MS), electronic nose (E-nose), high performance liquid chromatography (HPLC), and electronic tongue (E-tongue) to analyze the effect of ultra-high pressure (UHP) synergistic enzymatic hydrolysis on the flavor compounds of enzymatic hydrolysates of S. rugoso-annulata. The results demonstrated that 38 volatile flavor substances were identified in the enzymatic hydrolysates of S. rugoso-annulata treated at atmospheric pressure and 100, 200, 300, 400, and 500 MPa, mainly 6 esters, 4 aldehydes, 10 alcohols, 5 acids, and 13 other volatile flavor substances, and the most kinds of flavor substances reached 32 kinds when the pressure was 400 MPa. E-nose can effectively distinguish the overall changes of enzymatic hydrolysates of S. rugoso-annulata treated with atmospheric pressure and different pressures. There was 1.09 times more umami amino acids in the enzymatic hydrolysates at 400 MPa than in the atmospheric pressure enzymatic hydrolysates and 1.11 times more sweet amino acids at 500 MPa than in the atmospheric pressure enzymatic hydrolysates. The results of the E-tongue indicate that the UHP treatment increased umami and sweetness and reduced bitterness, which was also confirmed by the results of amino acid and 5'-nucleotide analysis. In conclusion, the UHP synergistic enzymatic hydrolysis can effectively improve the overall flavor of the enzymatic hydrolysates of S. rugoso-annulata; this study also lays the theoretical foundation for the deep processing and comprehensive utilization of S. rugoso-annulata.
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30
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Ren G, Zhang X, Wu R, Yin L, Hu W, Zhang Z. Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors. Biosensors (Basel) 2023; 13:bios13010092. [PMID: 36671927 PMCID: PMC9855879 DOI: 10.3390/bios13010092] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 11/13/2022] [Revised: 12/29/2022] [Accepted: 01/04/2023] [Indexed: 05/31/2023]
Abstract
The taste of tea is one of the key indicators in the evaluation of its quality and is a key factor in its grading and market pricing. To objectively and digitally evaluate the taste quality of tea leaves, miniature near-infrared (NIR) spectroscopy and electronic tongue (ET) sensors are considered effective sensor signals for the characterization of the taste quality of tea leaves. This study used micro-NIR spectroscopy and ET sensors in combination with data fusion strategies and chemometric tools for the taste quality assessment and prediction of multiple grades of black tea. Using NIR features and ET sensor signals as fused information, the data optimization based on grey wolf optimization, ant colony optimization (ACO), particle swarm optimization, and non-dominated sorting genetic algorithm II were employed as modeling features, combined with support vector machine (SVM), extreme learning machine and K-nearest neighbor algorithm to build the classification models. The results obtained showed that the ACO-SVM model had the highest classification accuracy with a discriminant rate of 93.56%. The overall results reveal that it is feasible to qualitatively distinguish black tea grades and categories by NIR spectroscopy and ET techniques.
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Affiliation(s)
- Guangxin Ren
- School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China
| | - Xusheng Zhang
- School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China
- Library, Huainan Normal University, Huainan 232038, China
| | - Rui Wu
- School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China
| | - Lingling Yin
- School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China
| | - Wenyan Hu
- School of Biological Engineering, Institute of Digital Ecology and Health, Huainan Normal University, Huainan 232038, China
- Key Laboratory of Bioresource and Environmental Biotechnology of Anhui Higher Education Institutes, Huainan Normal University, Huainan 232038, China
| | - Zhengzhu Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
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31
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Toko K. Research and development of taste sensors as a novel analytical tool. Proc Jpn Acad Ser B Phys Biol Sci 2023; 99:173-189. [PMID: 37331815 PMCID: PMC10319471 DOI: 10.2183/pjab.99.011] [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] [Subscribe] [Scholar Register] [Indexed: 06/20/2023]
Abstract
Gustatory and olfactory receptors receive multiple chemical substances of different types simultaneously, but they can barely discriminate one chemical species from others. In this article, we describe a device used to measure taste, i.e., taste sensors. Toko and colleagues developed a taste sensor equipped with multiarray electrodes using a lipid/polymer membrane as the transducer in 1989. This sensor has a concept of global selectivity to decompose the characteristics of a chemical substance into taste qualities and to quantify them. The use of taste sensors has spread around the world. More than 600 examples of taste-sensing system have been used, while providing the first "taste scale" in the world. This article explains the principle of taste sensors and their application to foods and medicines, and also a novel type of taste sensor using allostery. Taste-sensor technology, the underlying principle of which is different from that of conventional analytical instruments, markedly affects many aspects including social economy as well as the food industry.
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Affiliation(s)
- Kiyoshi Toko
- Institute for Advanced Study/Research and Development Center for Five-Sense Devices, Kyushu University
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32
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Amarante T, Cunha THR, Laudares C, Barboza APM, dos Santos AC, Pereira CL, Ornelas V, Neves BRA, Ferlauto AS, Lacerda RG. Carbon nanotube-cellulose ink for rapid solvent identification. Beilstein J Nanotechnol 2023; 14:535-543. [PMID: 37152475 PMCID: PMC10155625 DOI: 10.3762/bjnano.14.44] [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] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 03/21/2023] [Indexed: 05/09/2023]
Abstract
In this work, a conductive ink based on microfibrillated cellulose (MFC) and multiwalled carbon nanotubes (MWCNTs) was used to produce transducers for rapid liquid identification. The transducers are simple resistive devices that can be easily fabricated by scalable printing techniques. We monitored the electrical response due to the interaction between a given liquid with the carbon nanotube-cellulose film over time. Using principal component analysis of the electrical response, we were able to extract robust data to differentiate between the liquids. We show that the proposed liquid sensor can classify different liquids, including organic solvents (acetone, chloroform, and different alcohols) and is also able to differentiate low concentrations of glycerin in water (10-100 ppm). We have also investigated the influence of two important properties of the liquids, namely dielectric constant and vapor pressure, on the transduction of the MFC-MWCNT sensors. These results were corroborated by independent heat flow measurements (thermogravimetric analysis). The proposed MFC-MWCNT sensor platform may help paving the way to rapid, inexpensive, and robust liquid analysis and identification.
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Affiliation(s)
- Tiago Amarante
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Thiago H R Cunha
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Claudio Laudares
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Ana P M Barboza
- Departamento de Física, Universidade Federal de Ouro Preto, Ouro Preto - CEP 35400-000, Brazil
| | - Ana Carolina dos Santos
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Cíntia L Pereira
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Vinicius Ornelas
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - Bernardo R A Neves
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
| | - André S Ferlauto
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- Centro de Engenharia, Modelagem e Ciências Sociais Aplicadas, Universidade Federal do ABC, Santo André - CEP 09210-580, Brazil
| | - Rodrigo G Lacerda
- Departamento de Física, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
- CTNano-UFMG - Centro de Nanotecnologia em Nanomateriais e Grafeno, Universidade Federal de Minas Gerais, Belo Horizonte - CEP 31270-901, Brazil
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Abstract
Electronic tongue (e-tongue) and electronic nose (e-nose) have been widely used to determine food products' taste, aroma, and flavor profiles. Several researchers and industries have recently attempted to find relationships between these e-senses and human sensory panels to ultimately replace sensory panels or use them as a viable alternative to timeconsuming and expensive traditional sensory evaluation (e.g., consumer acceptance testing or descriptive sensory analysis). This study investigated the recent applications of e-tongue and e-nose in the food and beverages sectors and their relationships with human sensory panels, including a trained sensory panel and naïve consumers. According to several studies, the e-tongue, e-nose, or a combination of e-tongue and e-nose can be an effective and powerful tool for rapid assessment of sensory profiles and quality detection with significant correlations with human sensory data. These instruments are also often reported to be more sensitive to detect subtle changes/differences that the human panel cannot detect. Future trends and projections of the e-tongue and e-nose with limitations are also discussed.
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Affiliation(s)
- Sungeun Cho
- Department of Poultry Science, Auburn University, Auburn, AL 36832, USA,
Correspondence to Sungeun Cho, E-mail:
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Gao LB, Obianwuna UE, Zhang HJ, Qiu K, Wu SG, Qi GH, Wang J. A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS. Foods 2022; 11. [PMID: 36553769 DOI: 10.3390/foods11244027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
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Lee GY, Jung MJ, Nam JW, Han AR, Kim BM, Jun JY. Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound. Foods 2022; 11:foods11233911. [PMID: 36496720 PMCID: PMC9741261 DOI: 10.3390/foods11233911] [Citation(s) in RCA: 1] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 12/07/2022] Open
Abstract
The red snow crab (Chionoecetes japonicus) is the most industrially processed in the Republic of Korea, and the meat is very popular, owing to its savory taste and flavor. Its body meat production comprises a two-step separation to increase meat yield. However, during the secondary separation, broken shell debris is occasionally entrained in the meat products, which is a concern for manufacturers. As the residues from first separation contain 39.9% protein, it can be utilized as an enzymatic protein hydrolysate (FPH) rich in free amino acids (FAAs). A combination of flavourzyme and alcalase (1:1) superiorly hydrolyzed the protein of the residues, and the best hydrolysis condition was suggested at 60 °C for 15 h with fourfold water and 2% enzyme addition, achieving a 57.4% degree of hydrolysis. The EPH was mostly composed of FAAs containing most essential amino acids; however, bitter-tasting amino acids accounted for 46.4% of the FAAs. To reduce the bitter taste, different nonvolatile organic acids were considered as masking agents, and citric and malic acids were effective, though the umami taste is slightly decreased. In conclusion, the crab processing residues can be utilized as an FAA-based natural seasoning compound through enzymatic hydrolysis and organic acid treatment.
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Affiliation(s)
- Ga-Yang Lee
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Min-Jeong Jung
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Jong-Woong Nam
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ah-Ram Han
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Byoung-Mok Kim
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Joon-Young Jun
- Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Correspondence: ; Tel.: +82-33-643-8043
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36
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Yang Z, Wang J, Han Z, Blank I, Meng F, Wang B, Cao Y, Tian H, Chen C. Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter. J Sci Food Agric 2022; 102:6668-6675. [PMID: 35608931 DOI: 10.1002/jsfa.12034] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 03/18/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Enzyme-modified butter is used as a common raw material to obtain a natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce taste-active peptides, which can create additional value and new application opportunities, making the method more environmentally friendly. RESULTS Putative kokumi peptides from hydrolysates of protein by-products were isolated by gel filtration chromatography and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most pronounced kokumi taste was screened by sensory evaluation and electronic tongue analysis. Eleven peptides were identified by matrix-assisted laser desorption/ionization-time of flight mass spectrometry. Six peptides were synthesized to verify their taste characteristics. Five synthetic peptides (FTKK, CKEVVRNANE, EELNVPG, VPNSAEER and YPVEPFTER) showed different intensity levels of kokumi taste. Of these peptides, the decapeptide CKEVVRNANE had the highest kokumi intensity. CONCLUSION The newly identified kokumi peptides increased the kokumi taste intensity and showed some synergistic effect with umami taste. Both termini of the peptides seem to play an important role in taste characteristic. Glu residue at both termini can increase the kokumi taste intensity. This work indicated that it was feasible to produce kokumi peptides by enzymatic hydrolysis of the protein by-products of butter. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhijie Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jiao Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhaosheng Han
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Imre Blank
- Zhejiang Yiming Food Co. Ltd, Wenzhou, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yanping Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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37
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Kossakowska A, Kociszewska K, Kochman K, Wojciechowski K, Górski Ł, Ciosek-Skibińska P. Toward an Electronic Tongue Based on Surfactant-Stabilized Chemosensory Microparticles with a Dual Detection Mode. ACS Appl Mater Interfaces 2022; 14:50375-50385. [PMID: 36286096 PMCID: PMC9650640 DOI: 10.1021/acsami.2c14800] [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] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 10/13/2022] [Indexed: 06/16/2023]
Abstract
We propose a novel type of electronic tongue based on four types of monodispersed chemosensory microparticles (MPs) with a lipophilic core stabilized by a nonionic poloxamer surfactant. The lipophilic core composition was designed to achieve cross-sensitivity toward various ions and to enable spectrophotometric and/or spectrofluorimetric detection. Thus, generic anion-selective MPs, generic cation-selective MPs, as well as two types of metalloporphyrin-based MPs were fabricated and their morphology was characterized. Next, their differential sensing ability toward the discrimination of five l-tyrosine derivatives (dopamine, 3,4-dihydroxyphenylacetic acid, 3,4-dihydroxy-l-phenylalanine, normetanephrine, 4-hydroxy-3-methoxymandelic acid) was assessed. Comparison with the respective ion-selective electrode (ISE) responses was also provided to verify if the results from the potentiometric e-tongue correspond to outputs of the developed MP optode array. The recognition of dietary supplements containing l-tyrosine (l-Tyr) derivatives with the use of the MP-based e-tongue proved the potential of the developed sensing assay in pharmaceutical analysis.
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Affiliation(s)
- Aleksandra Kossakowska
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
| | - Katarzyna Kociszewska
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
| | - Kinga Kochman
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
| | - Kamil Wojciechowski
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
| | - Łukasz Górski
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
| | - Patrycja Ciosek-Skibińska
- Chair of Medical Biotechnology,
Faculty of Chemistry, Warsaw University
of Technology, Noakowskiego 3, 00-664Warsaw, Poland
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38
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Zhang Z, Jiang J, Zang M, Zhang K, Li D, Li X. Flavor Profile Analysis of Instant and Traditional Lanzhou Beef Bouillons Using HS-SPME-GC/MS, Electronic Nose and Electronic Tongue. Bioengineering (Basel) 2022; 9:bioengineering9100582. [PMID: 36290550 PMCID: PMC9598340 DOI: 10.3390/bioengineering9100582] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 08/29/2022] [Revised: 09/17/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1−A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in traditional bouillons were significantly higher (p < 0.05) than those in instant bouillons. The characteristic volatile substances in traditional beef bouillons were eucalyptol, linalool, 2-decanone, β-caryophyllene and geraniol; instant bouillons lacked 2-decanone and β-caryophyllene, and the contents of the other three substances were low. PCA (principal component analysis) and CA (clustering analysis) showed that the instant bouillons have a similar volatile profile to traditional bouillons, and the results of E-nose and sensory evaluation also supported this conclusion. The E-tongue showed that the taste profiles of instant bouillons were significantly different from those of traditional bouillons, mainly due to lack of umami; however, sensory evaluation revealed that taste differences were not perceptible.
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Affiliation(s)
- Zheqi Zhang
- China Meat Research Center, Beijing 100068, China
| | - Jiaolong Jiang
- Gansu Longcuitang Nutrition and Health Food Co., Ltd., Lanzhou 730030, China
| | - Mingwu Zang
- China Meat Research Center, Beijing 100068, China
- Correspondence: ; Tel.: +86-13-81-035-4655
| | - Kaihua Zhang
- China Meat Research Center, Beijing 100068, China
| | - Dan Li
- China Meat Research Center, Beijing 100068, China
| | - Xiaoman Li
- China Meat Research Center, Beijing 100068, China
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Li S, Du D, Wang J, Wei Z. Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Crit Rev Food Sci Nutr 2022; 64:3764-3793. [PMID: 36259959 DOI: 10.1080/10408398.2022.2134982] [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] [Indexed: 11/03/2022]
Abstract
Fermented foods are sensitive to the production conditions because of microbial and enzymatic activities, which requires intelligent flavor sensing system (IFSS) to monitor and optimize the production process based on the flavor properties. As the simulation system of human olfaction and gustation, IFSS has been widely used in the field of food with the characteristics of nondestructive, pollution-free, and real-time detection. This paper reviews the application of IFSS in the control of fermentation, ripening, and shelf life, and the potential in the identification of quality differences and flavor-producing microbes in fermented foods. The survey found that electronic nose (tongue) is suitable to monitor fermentation process and identify food authenticity in real time based on the changes of flavor profile. Gas chromatography-ion mobility spectrometry and nuclear magnetic resonance technology can be used to analyze the flavor metabolism of fermented foods at various production stages and explore the correlation between flavor substances and microorganisms.
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Affiliation(s)
- Siying Li
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Dongdong Du
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Jun Wang
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
| | - Zhenbo Wei
- Department of Biosystems Engineering, Zhejiang University, Hangzhou, China
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40
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Wang Y, Tian G, Mao K, Chitrakar B, Wang Z, Liu J, Bai X, Sang Y, Gao J. Effects of four cooking methods on flavor and sensory characteristics of scallop muscle. Front Nutr 2022; 9:1022156. [PMID: 36313075 PMCID: PMC9605777 DOI: 10.3389/fnut.2022.1022156] [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: 08/18/2022] [Accepted: 09/21/2022] [Indexed: 11/30/2022] Open
Abstract
This work aimed to explore the influence of four different cooking methods (Boiling, roasting, frying, and microwaving) on the sensory characteristics of scallop muscles. Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and electronic nose (e-nose) were combined to analyze the aroma of scallops. Combined with the results of free amino acids and electronic tongue (e-tongue), the taste changes of different samples were analyzed. Furthermore, texture profile and microstructure analysis jointly showed the influence of cooking methods on texture. The results showed that frying was the most suitable cooking method for scallop muscle because it resulted the best tasted products, boiled scallops retain the highest similarity to fresh scallops. Besides, a higher level of lipid oxidation and Maillard reaction resulted in significant increase in aldehydes, ketones, furans, umami, and sweet amino acid. For the boiled sample, the loss of water-soluble compounds and less fat oxidation resulted in fewer flavor substances and free amino acids, along with looser organizational structure and poorer sensory quality. The research showed that besides the texture of scallop muscle, volatile organic compounds and free amino acids as well as their mutual roles in taste and smell were also important to sensory receptivity.
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Affiliation(s)
- Yueyao Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Guifang Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Kemin Mao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Zhongxuan Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
| | - Jie Liu
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Xinzhong Bai
- Shandong Longsheng Food Co., Ltd., Laoling, China
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,*Correspondence: Yaxin Sang,
| | - Jie Gao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China,Jie Gao,
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41
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Chen H, Pan D, Du H, Ma J, Kong B, Diao J. Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market. Foods 2022; 11:foods11172594. [PMID: 36076779 PMCID: PMC9455230 DOI: 10.3390/foods11172594] [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: 07/04/2022] [Revised: 08/09/2022] [Accepted: 08/22/2022] [Indexed: 12/10/2022] Open
Abstract
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (p < 0.05), but the abdomen content was lower (p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.
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Affiliation(s)
- Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Hongzhen Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjing Diao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Correspondence:
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42
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Cuartero M, Ruiz A, Galián M, Ortuño JA. Potentiometric Electronic Tongue for Quantitative Ion Analysis in Natural Mineral Waters. Sensors (Basel) 2022; 22:6204. [PMID: 36015961 PMCID: PMC9414189 DOI: 10.3390/s22166204] [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] [Figures] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 08/11/2022] [Accepted: 08/16/2022] [Indexed: 06/15/2023]
Abstract
The present paper addresses the development and use of a new potentiometric electronic tongue for both qualitative and quantitative characterization of natural mineral waters. The electronic tongue is particularly related to the conductivity and ion content of/in the water sample. The analytical system is based on six ion-selective electrodes whose membranes are formulated to provide either cationic or anionic response and considering plasticizers with different dielectric constants (bis(2-ethylhexyl) sebacate, 2-nitrophenyl octyl ether or tricresylphosphate), while keeping the polymeric matrix, i.e., poly(vinyl chloride). Notably, the absence of any ionophore in the membrane provides a general response profile, i.e., no selectivity toward any special ion, which is convenient for the realization of an effective electronic tongue. The dynamic response of the tongue toward water samples of different chemical compositions and geographical locations has been obtained. At the optimized experimental conditions, the tongue presents acceptable repeatability and reproducibility (absence of hysteresis). The principal component analysis of the final potential values observed with the six electrodes allows for the differentiation and classification of the samples according to their conductivity, which is somehow related to the mineralization. Moreover, quantitative determination of the six main ions in the water samples (i.e., chloride, nitrate, hydrogen carbonate, sulfate, sodium, calcium, and magnesium) is possible by means of a simple linear calibration (and cross-validation) model.
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Affiliation(s)
- María Cuartero
- Department of Chemistry, School of Engineering Science in Chemistry, Biochemistry and Health, KTH Royal Institute of Technology, Teknikringen 30, SE-100 44 Stockholm, Sweden
| | - Alberto Ruiz
- Department of Informatics and Systems, University of Murcia, 30100 Murcia, Spain
| | - Manuel Galián
- Department of Analytical Chemistry, University of Murcia, 30100 Murcia, Spain
| | - Joaquín A. Ortuño
- Department of Analytical Chemistry, University of Murcia, 30100 Murcia, Spain
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Abstract
A novel biomimicked neuromorphic sensor for an energy efficient and highly scalable electronic tongue (E-tongue) is demonstrated with a metal-oxide-semiconductor field-effect transistor (MOSFET). By mimicking a biological gustatory neuron, the proposed E-tongue can simultaneously detect ion concentrations of chemicals on an extended gate and encode spike signals on the MOSFET, which acts as an input neuron in a spiking neural network (SNN). Such in-sensor neuromorphic functioning can reduce the energy and area consumption of the conventional E-tongue hardware. pH-sensitive and sodium-sensitive artificial gustatory neurons are implemented by using two different sensing materials: Al2O3 for pH sensing and sodium ionophore X for sodium ion sensing. In addition, a sensitivity control function inspired by the biological sensory neuron is demonstrated. After the unit device characterization of the artificial gustatory neuron, a fully hardware-based E-tongue that can classify two distinct liquids is demonstrated to show a practical application of the artificial gustatory neurons.
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Affiliation(s)
- Joon-Kyu Han
- School of Electrical Engineering, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Sang-Chan Park
- Department of Electronics Engineering, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Ji-Man Yu
- School of Electrical Engineering, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
| | - Jae-Hyuk Ahn
- Department of Electronics Engineering, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Republic of Korea
| | - Yang-Kyu Choi
- School of Electrical Engineering, Korea Advanced Institute of Science and Technology (KAIST), 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Republic of Korea
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44
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Zheng Y, Wang Y, Zhang Q, Liu W, Li K, Xia M, Jia Z, Zhang C. A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions. Molecules 2022; 27:3369. [PMID: 35684307 DOI: 10.3390/molecules27113369] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2022] [Revised: 05/15/2022] [Accepted: 05/23/2022] [Indexed: 11/25/2022]
Abstract
The intrinsic chemical components and sensory characteristics of Gardeniae fructus Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs.
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Zhang W, Li G, Xiao C, Chang X, Sun Y, Fan W, Tian B, Gao D, Xiao Y, Wu X, He S, Zhai G. Mesoporous Silica Carrier-Based Composites for Taste-Masking of Bitter Drug: Fabrication and Palatability Evaluation. AAPS PharmSciTech 2022; 23:75. [PMID: 35169970 DOI: 10.1208/s12249-022-02227-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Accepted: 01/28/2022] [Indexed: 11/30/2022] Open
Abstract
Palatability is one of the most critical characteristics of oral preparations. Therefore, the exploration of new techniques to mask the aversive taste of drugs is in continuous demand. In this study, we fabricated and characterized composites based on mesoporous silica (MPS) that consisted of MPS, a bitter drug, and release regulators. We conducted a palatability evaluation to assess the taste-masking efficacy of the composites. The composites were prepared using the dry impregnation method combined with hot-melt extrusion. Morphology and components distribution in composites were characterized by scanning electron microscopy, confocal laser scanning microscopy, X-ray photoelectron spectroscopy, powder flow properties evaluation, and nitrogen-sorption measurement. The results demonstrated that drugs mainly existed in the inner pore of composites, and release regulators existed in the inner pore and covered the composites' surface. Interactions among the composite components were studied using powder X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy. The drug loaded into the composites was amorphous, and an intermolecular interaction occurred between the drug and the MPS. Taste-masked composites significantly reduced drug release levels under mouth conditions; thus, they prevented the interaction of the dissolved drug with taste receptors and improved palatability. An electronic tongue evaluation and a human taste panel assessment confirmed the better palatability of taste-masked composites. Moreover, the desired drug release behavior can be adjusted by choosing an appropriate release regulator, with stronger hydrophobicity of release regulators resulting in slower drug release. This work has provided new insights into taste-masking strategies for drugs with unpleasant tastes.
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Guo L, Huang L, Cheng X, Gao Y, Zhang X, Yuan X, Xue C, Chen X. Volatile Flavor Profile and Sensory Properties of Vegetable Soybean. Molecules 2022; 27:939. [PMID: 35164204 PMCID: PMC8839288 DOI: 10.3390/molecules27030939] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/26/2022] [Accepted: 01/26/2022] [Indexed: 11/25/2022] Open
Abstract
The volatile flavor profiles and sensory properties of different vegetable soybean varieties popularized and cultivated in China for 20, 10, and 2 years (TW292, X3, and SX6, respectively) were investigated. Nutrient composition analysis revealed that TW292 had a high soluble protein and soluble sugar content but low fat content. The total free amino acid content (15.43 mg/g) and umami free amino acid content (6.08 mg/g) of SX6 were significantly higher (p < 0.05) than those of the other varieties. An electronic tongue effectively differentiated between the umami and sweetness characteristics of the vegetable soybeans. Differences in sensory evaluation results were mainly reflected in texture and taste. A total of 41 volatile compounds were identified through HS-SPME-GC-MS, and the main flavor compounds were 1-octen-3-ol, hexanal, (Z)-2-heptenal, 2-octene, nonanal, (Z)-2-decenal, and 3,5-octadien-2-one. However, the volatile composition of different vegetable soybean varieties exhibited large variability in type and relative contents. Considerable differences in nutritional, organoleptic, and aroma characteristics were found among different varieties. The results of this study will provide a good basis for the assessment and application of the major vegetable soybean varieties grown in China.
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Affiliation(s)
- Luping Guo
- Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xi Cheng
- Department of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
| | - Yuan Gao
- Department of Horticulture, Nanjing Agricultural University, Nanjing 210095, China;
| | - Xiaoyan Zhang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xingxing Yuan
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Chenchen Xue
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (L.H.); (X.Z.); (X.Y.); (X.C.)
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Calvini R, Pigani L. Toward the Development of Combined Artificial Sensing Systems for Food Quality Evaluation: A Review on the Application of Data Fusion of Electronic Noses, Electronic Tongues and Electronic Eyes. Sensors (Basel) 2022; 22:s22020577. [PMID: 35062537 PMCID: PMC8778015 DOI: 10.3390/s22020577] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [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: 12/08/2021] [Revised: 01/03/2022] [Accepted: 01/10/2022] [Indexed: 05/02/2023]
Abstract
Devices known as electronic noses (ENs), electronic tongues (ETs), and electronic eyes (EEs) have been developed in recent years in the in situ study of real matrices with little or no manipulation of the sample at all. The final goal could be the evaluation of overall quality parameters such as sensory features, indicated by the "smell", "taste", and "color" of the sample under investigation or in the quantitative detection of analytes. The output of these sensing systems can be analyzed using multivariate data analysis strategies to relate specific patterns in the signals with the required information. In addition, using suitable data-fusion techniques, the combination of data collected from ETs, ENs, and EEs can provide more accurate information about the sample than any of the individual sensing devices. This review's purpose is to collect recent advances in the development of combined ET, EN, and EE systems for assessing food quality, paying particular attention to the different data-fusion strategies applied.
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Affiliation(s)
- Rosalba Calvini
- Department of Life Sciences, University of Modena and Reggio Emilia, Pad. Besta Via Amendola 2, 42122 Reggio Emilia, Italy;
| | - Laura Pigani
- Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Via G. Campi 103, 41125 Modena, Italy
- Correspondence:
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Cheng X, Ji H, Cheng X, Wang D, Li T, Ren K, Qu S, Pan Y, Liu X. Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties. Molecules 2021; 27:25. [PMID: 35011257 DOI: 10.3390/molecules27010025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/11/2021] [Accepted: 12/18/2021] [Indexed: 11/17/2022]
Abstract
The importance of monitoring key aroma compounds as food characteristics to solve sample classification and authentication is increasing. The rhizome of Polygonatum sibiricum (PR, Huangjing in Chinese) has great potential to serve as an ingredient of functional foods owing to its tonic effect and flavor properties. In this study, we aimed to characterize and classify PR samples obtained from different processing levels through their volatile profiles and flavor properties by using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry. Nine flavor indicators (four odor indicators and five taste indicators) had a strong influence on the classification ability, and a total of 54 volatile compounds were identified in all samples. The traditional Chinese processing method significantly decreased the contents of aldehydes and alkanes, while more ketones, nitrogen heterocycles, alcohols, terpenoids, sulfides, and furans/pyrans were generated in the processing cycle. The results confirmed the potential applicability of volatile profiles and flavor properties for classification of PR samples, and this study provided new insights for determining the processing level in food and pharmaceutical industries based on samples with specific flavor characteristics.
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Emanuelli J, Pagnussat V, Krieser K, Willig J, Buffon A, Kanis LA, Bilatto S, Correa DS, Maito TF, Guterres SS, Pohlmann AR, Külkamp-Guerreiro IC. Polycaprolactone and polycaprolactone triol blends to obtain a stable liquid nanotechnological formulation: synthesis, characterization and in vitro - in vivo taste masking evaluation. Drug Dev Ind Pharm 2021; 47:1556-1567. [PMID: 34821528 DOI: 10.1080/03639045.2021.2010743] [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] [Indexed: 10/19/2022]
Abstract
The use of polymeric blends is a potential strategy to obtain novel nanotechnological formulations aiming at drug delivery systems. Saquinavir, an antiretroviral drug, was chosen as a model drug for the development of new stable liquid formulations with unpleasant taste masking properties. Three formulations containing different polymeric ratios (1:3, 1:1 and 3:1) were prepared and properly characterized by particle size distribution, zeta potential, pH, drug content and encapsulation efficiency measurements. The stability was verified by monitoring the zeta potential, particle size distribution, polydispersity index and drug content by 90 days. The light backscattering analysis was used to early identify possible phenomena of instability in the formulations. The in vitro drug release and saquinavir cytotoxicity were evaluated. The in vitro and in vivo taste masking properties were studied using an electronic tongue and a human sensory panel. All formulations presented nanometric sizes around 200 nm and encapsulation efficiency above 99%. The parameters evaluated for stability remained constant throughout 90 days. The in vitro tests showed a controlled drug release and absence of toxic effects on human T lymphocytes. The electronic tongue experiment showed taste differences for all formulations in comparison to drug solutions, with a more pronounced difference for the formulation with higher polycaprolactone content (3:1). This formulation was chosen for in vivo sensory panel evaluation which results corroborated the electronic tongue experiments. In conclusion, the polymer blend nanoformulation developed herein showed the promising application to incorporate drugs aiming at pharmaceutical taste-masking properties.
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Affiliation(s)
- Juliana Emanuelli
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Viviane Pagnussat
- Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Katherine Krieser
- Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Julia Willig
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Andréia Buffon
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Luiz A Kanis
- Mestrado em Ciências da Saúde, UNISUL, Tubarão, Brazil
| | - Stanley Bilatto
- Laboratório Nacional de Nanotecnologia para o Agronegócio, Embrapa Instrumentação, São Carlos, Brazil
| | - Daniel Souza Correa
- Laboratório Nacional de Nanotecnologia para o Agronegócio, Embrapa Instrumentação, São Carlos, Brazil
| | - Thaís F Maito
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Sílvia S Guterres
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Adriana R Pohlmann
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
| | - Irene C Külkamp-Guerreiro
- Programa de Pós Graduação em Ciências Farmacêuticas, Faculdade de Farmácia, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
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Cai W, Xue Y, Wang Y, Wang W, Shu N, Zhao H, Tang F, Yang X, Guo Z, Shan C. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses. Front Microbiol 2021; 12:784651. [PMID: 34925290 PMCID: PMC8674350 DOI: 10.3389/fmicb.2021.784651] [Citation(s) in RCA: 7] [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: 09/28/2021] [Accepted: 11/01/2021] [Indexed: 02/01/2023] Open
Abstract
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas Thermomyces, Thermoascus, Aspergillus, Rasamsonia, Byssochlamys, and Trichomonascus were identified as the dominant fungal genera. The fungal communities of the three types of high-temperature Daqu differed significantly (p < 0.05), and Thermomyces, Thermoascus, and Monascus could serve as the biomarkers in white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, respectively. The three types of high-temperature Daqu had an extremely significant difference (p < 0.01) in flavor: white high-temperature Daqu was characterized by sourness, bitterness, astringency, richness, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds; black high-temperature Daqu was characterized by aftertaste-A, aftertaste-B, methane-aliph, hydrogen, and aromatic compounds; and yellow high-temperature Daqu was characterized by saltiness, umami, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds. The fungal communities in the three types of high-temperature Daqu were significantly correlated with taste but not with aroma, and the aroma of high-temperature Daqu was mainly influenced by the dominant fungal genera including Trichomonascus, Aspergillus, Thermoascus, and Thermomyces. The result of the present study enriched and refined our knowledge of high-temperature Daqu, which had positive implications for the development of traditional brewing technique.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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