FOOD CONTROL
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2025
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IF 6.3
Yingshuang Lu,Yu Jiang,Mengyu Sun,Lu Dong,Xiaolong Xing,Yan Zhang,Shuo Wang
This study explores the formation of advanced glycation end products (AGEs) in chicken breast during roasting, focusing on the analytical characterization and simulation of dynamic models for the content of carboxymethyllysine (CML) and carboxyethyllysine (CEL), two key AGEs. To systematically investigate the formation patterns of AGEs, the chicken breasts were subjected to five roasting temperatures ranging from 180 °C to 230 °C. At each temperature, samples were roasted to achieve five distinct core temperatures, from 60 °C to 100 °C. Dynamic models for CML and CEL content were constructed using multiple linear regression and partial least squares methods, with the best-fit models identified based on their R 2 and RMSE values, with R 2 values of 0.886 for CEL, 0.954 for CML, and RMSE values indicating minimal prediction error. Our research provides a robust framework for predicting AGEs formation during roasting with validation, offering valuable insights for optimizing cooking processes to balance product quality and safety.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Che Shen,Yun Cai,Meiqi Ding,Xinnan Wu,Guanhua Cai,Bo Wang,Shengmei Gai,Dengyong Liu
A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and HS-SPME-GC–MS, lamb shashliks prepared using various roasting methods were characterized. Results showed that QDA, E-nose, and E-tongue could differentiate lamb shashliks with different roasting methods. A total of 43 and 79 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC–MS, respectively. Unsaturated aldehydes, ketones, and esters were more prevalent in samples treated with the K and L method. As a comparison to the RF, SVM, 5-layer DNN and XGBoost models, the CNN-SVM model performed best in predicting the VOC content of lamb shashliks (accuracy rate all over 0.95) and identifying various roasting methods (accuracy rate all over 0.92).
研究领域:
食品科学
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化学计量学
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人工智能
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 15
·期 1
·
IF 5.1
Huanling Lan,Xueyuan Lin,Huanhuan Ma,Liuying Lu,Wenxia Liao,Yuting Wang,Yi Chen,Chang Li
Camellia oleiferaoil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor profiles. However, the formation mechanisms of characteristic aromas in CO remain unclear. Therefore, this study investigated the effects of roasting (170 °C, 0–30 min) on free amino acids, soluble sugars, and volatile components in camellia seeds and the corresponding oils. To further elucidate the generation mechanisms of flavor compounds in CO, reaction systems simulating the Maillard reaction and lipid oxidation were constructed. The results show strong correlations between volatile compounds and both soluble sugars and free amino acids during roasting. The key flavor precursors identified included arginine, glutamic acid, glycine, histidine, leucine, phenylalanine, and lysine, as well as sucrose and glucose. The simulated systems indicated that the flavor compounds in CO were mainly derived from the Maillard reaction and lipid oxidation, with significant interactions enhancing its unique flavor. This study potentially provides scientific guidance for the production and flavor control of fragrant CO.
研究领域:
食品科学
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风味化学
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脂质研究
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Huan Liu,Jingyu Li,Yuping Zhang,Lin Li,Hansheng Gong,Lixuan Tan,Peng Gao,Pi Li,Jiangtao Xing,Bin Liang,Jianxun Li
Lipids are key aroma contributors in meat products. However, the role of different lipids in the presence of aroma compounds in roasted pigeons has not been studied. The formation of aroma compounds and lipids during the circulating non-fried roasting of pigeons was investigated. The results presented that 18 aroma compounds, including 5-methy-2,3-diethylpyrazine, were identified as key aroma compounds. A total of 6324 lipids were classed into 47 categories, such as phosphatidylcholine (PC), phosphatidylethanolamine (PE), and triglyceride (TG). Nine lipids, containing PA(P-20:0/22:4(7Z,10Z,13Z,16Z)) and LPC 16:0-SN1, showed promise as potential biomarkers for discriminating differential pigeons using OPLS-DA. PC (13.76%), TG (13.58%), and their products were major lipids, among which TG 16:0 16:0 18:2, LPC 18:2-SN1, and PC 18:1_18:1 played a crucial role in the presence of aroma compounds. Interestingly, the linoleic acid , an important aroma contributor, was predominantly bonded to the sn-2 position of phospholipid and sn-3 position of neutral lipids.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 5
·786
·
IF 4.7
Yixuan Ding,Yueqin Liao,Jiangyue Xia,Disha Xu,Menghua Li,Hongli Yang,Huimin Lin,Soottawat Benjakul,Bin Zhang
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration,Achromobacter,Escherichia-Shigella, andPseudomonasemerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples,AchromobacterandPsychrobacterexhibited positive correlations with theL* value,a* value, and sensory scores. Conversely, they displayed negative correlations with pH,b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1574
·
IF 5.1
Xiaona Ren,Chun Wang,Xueqing Wang,Tingting Su,Yigang Yu
In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemical properties, oxidation, and flavor profiles of crispy chicken (CC) were investigated. The results revealed that the pH of CC was significantly reduced after reheating ( p < 0.05). The AR samples had a slight change in L * and the highest springiness. The RR samples had the highest degree of lipid and protein oxidation. In addition, WR, AR, RR, and MR treatments effectively increased the contents of umami-related amino acids. Glu and Cys were typically the taste-active amino acids in CC. AR contributed to increasing the response values of umami and richness. As shown by the electronic nose and Gas Chromatography–Mass Spectrometry (GC-MS) analysis, 41 volatile compounds were obtained in CC. AR could efficiently increase the contents of nitrogen oxides and methyl compounds. Meanwhile, the content of trans-.alpha.-bergamotene, nonanal, and copaene were significantly increased after the AR process ( p < 0.05). According to the results of analysis of variance (ANOVA), odor activity value (OAV), and variable importance in projection (VIP), anethole was considered the key differential flavor-active compound. Overall, AR was superior to other reheating methods in CC, with better texture and various flavor characteristics. This study provides a reference for choosing reheating technology for pre-cooked chicken products.
研究领域:
食品科学
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化学
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营养学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Ruichun Wang,Songyi Lin,Junbo Chu,Yi Yuan,Simin Zhang
Eleutheronema Tetradactylum is commercially important marine fish and a fixture at tables. However, nonnegligible hazardous substances, such as heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs), generates along during thermal processing. Herein, we determined HAAs and two representative AGEs, Nε-carboxyethyl-lysine (CEL) and Nε-carboxymethyl-lysine (CML) formation in roasted Eleutheronema Tetradactylum , and proposed inhibitory method of tea polyphenol to effectively reduce HAAs, CML and CEL, which caused 51.23, 46.72, 24.06 and 35.48 percentage reduction of Norharman, Harman, CML and CEL, respectively, led IQ, 8-MeIQx below detected limitation. Precursors (amino acids, creatin(in)e, glucose and glyoxal), lipid oxidation, fatty acid analysis and further nontargeted lipidomic approaches are attempted to reveal the inhibition mechanism. This work develops a new method to minimize HAAs and AGEs in Eleutheronema Tetradactylum , provide a comprehensive interpretation of inhibition mechanism by tea polyphenols, which is helpful to food manufacturers for healthier fish production.
研究领域:
食品科学
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营养学
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生物化学
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毒理学
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化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2022
·
IF 5.895
Ronggang Liu,Kangjing Liu,Guoxin Cui,Mingqian Tan
Nanoparticles (NPs) can form protein coronas with plasma proteins after entering the biological environment due to their surface adsorption ability. In this study, the effects of protein coronas of roast squid food-borne nanoparticles (FNPs) with human serum albumin (HSA) on the HepG-2 and normal rat kidney (NRK) cells were investigated. The hydrodynamic diameters of the HSA and HSA-FNPs were 8 and 13 nm, respectively. The cytotoxicity and cell membrane damage of FNPs to HepG-2 cells increased with the increase of roasting temperature. The presence of 4.78 × 10–3 mol/L FNPs increased the numbers of cellular necrosis and prolonged the G2 phase of the cell cycle. The formation of protein coronas of squid FNPs mitigated the autophagy phenomenon by FNPs on HepG-2 cells. Moreover, protein coronas reduced the mitochondrial membrane potential in the HepG-2 and NRK cells and the production of reactive oxygen species caused by FNPs. The abnormal contents of oxidative stress indicators such as glutathione, superoxide dismutase, malondialdehyde, and catalase in HepG-2 and NRK cells induced by FNPs were alleviated due to the presence of HSA. These results suggested that the protein coronas formed by HSA on FNPs mitigated the cytotoxicity compared with the bare FNPs, thus providing insights into the interaction of squid FNPs with HSA.
研究领域:
纳米技术
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毒理学
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细胞生物学
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食品科学
✓ 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）