MOLECULES
·
2020
·Vol. 25
·期 5
·1157
·
IF 3.267
Sha Cong,Wenjiang Dong,Jianping Zhao,Rongsuo Hu,Yuzhou Long,Xiaoxing Chi
The lipid oxidation process of Robusta green coffee beans was characterized during accelerated storage for 20 days at 40 °C, 50 °C, and 60 °C. The conventional oxidation indexes and fatty acid compositions were evaluated, and the shelf life of the green coffee beans was predicted using the Arrhenius model. The acid value, iodine value, peroxide value, total oxidation value, thiobarbituric acid reactive substances, and free fatty acid content increased throughout storage, while the moisture content,p-anisidine value, and unsaturated fatty acid content decreased, which suggests that lipid oxidation occurred during accelerated storage. The predicted shelf life of green coffee bean samples were 57.39 days, 44.44 days, and 23.12 days when stored at 40 °C, 50 °C, and 60 °C, respectively. This study provided scientific evidence of the impact of lipid oxidation on the loss of quality during the accelerated storage of green coffee beans.Keywords:green coffee beans;lipid oxidation;accelerated storage;shelf life prediction
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Jie-Qiong Wang,Bang-Ming Tang,Ying Gao,Jian-Xin Chen,Fang Wang,Jun-Feng Yin,Liang Zeng,Wei-Biao Zhou,Yong-Quan Xu
The flavor stability of tea beverages during storage has long been a concern. The study aimed to explore the flavor stability of Longjing green tea beverage using accelerated heat treatment trials, addressing the shortage of lengthy storage trials. Sensory evaluations revealed changes in bitterness, umami, overall harmonization, astringency, and ripeness as treatment duration increased. Accompanied by a decrease in L-values, ΔE and an increase in a and b-values. Seventeen non-volatile metabolites and three volatile metabolites were identified differential among samples by metabolomics, with subsequent correlation analysis indicating associations between sensory attributes and specific metabolites. Umami was linked to epigallocatechin 3,5-digallate and alpha - D -glucopyranose, astringency was correlated with ellagic acid and 1-ethyl-1H-pyrrole. Ripeness showed associations with ellagic acid, 6,7-dihydroxycoumarin, heptanal, and benzaldehyde, and overall harmonization was linked to 6,7-dihydroxycoumarin, β -myrcene, α -terpineol, and heptanal. A series of verification tests confirmed the feasibility of accelerated heat treatment trials to replace traditional storage trials. These results offer valuable insights into unraveling the complex relationship between sensory and chemical profiles of green tea beverages.
研究领域:
食品科学
·
饮料技术
·
感官科学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2019
·
IF 5.399
Deyang Li,Hongkai Xie,Zhongyuan Liu,Ao Li,Jiaxuan Li,Bing Liu,Xiaoyang Liu,Dayong Zhou
The shelf lives of hot-air-dried (HD) and freeze-dried (FD) Penaeus vannamei were predicted by accelerated storage testing combined with Arrhenius Equation. Meanwhile, the changes in lipid profiles and colour of the dried shrimps during storage were investigated. The predicted shelf life of FD shrimp was more than 1.47-fold than that of HD shrimp. Compared to HD shrimp, FD shrimp had lower levels of oxidation parameters such as peroxide value (POV) and thiobarbituric acid-reactive substances value (TBARS) during storage. In addition, FD shrimp had less reduction in lipid components such as triacylglycerol (TAG), phosphatidylcholine (PC), phosphatidylethanolamine (PE) and all fatty acids including saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) after storage. Moreover, FD shrimp showed a less significant decrease in redness value and increase in yellowness value. Therefore, FD shrimps have better quality stability during storage and then possess longer shelf life than HD shrimp.
研究领域:
食品科学
·
食品化学
·
食品保存
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）