Exposure and Health
·
2021
·Vol. 14
·期 2
·253-262
·
IF 11.422
Ren Guofeng,Ma Liangji,Ding Ping,Jin Jing,Yang Xiandan,Ju Zhao,Huang Ruixue
Heavy metals in industrial areas threaten local resident health through multiple routes, in particular the contaminated food. Traditional glutinous rice wine (GRW) is a popular drink in China. However, the toxic metal pollution status of GRW remains unclear. In this study, we aimed to compare intake level and the effects of GRW on health risk among residents between industrial area and commercial area in the central of China. The results indicated the mean concentrations of lead (Pb), cadmium (Cd) and arsenic (As) of all GRW samples in industrial area were 0.78, 0.13 and 0.09 mg/L which had exceeded both of Chinese glutinous rice wine detection standard (DB46/T 120-2008) and National standard of Food safety (GB2762-2017), whereas the lead (Pb), cadmium (Cd) and arsenic (As)concentrations were normal in the commercial area. Health risk assessment showed industrial area had a higher risk of non-cancer health diseases via intake of lead (Pb), Cd and As in the order: Cd > lead (Pb) > As. The total hazard index (HI) in industrial area was 4.580 whereas in commercial area the HI was 0.491, respectively. Further, in the industrial area, the cancer risk (CR) of lead (Pb) was 9.523 × 10 –6 and Cd was 6.53 × 10 –2 , whereas in commercial area, the CR of lead (Pb) was 1.286 × 10 –6 and Cd was 2.60 × 10 –3 . The principal components analysis (PCA) and cluster analysis further identified high concentration of lead (Pb), Cd and As in the industrial area is due to industrial-related activities. Our findings emphasize the importance of following consumer advice with respect to GRW and urgent action should be taken to reduce the detrimental health effects to the industrial residents.
研究领域:
环境科学
·
公共卫生
✓ 已验证
产品关联
DOI
高影响因子
Fermentation-Basel
·
2022
·Vol. 8
·期 6
·266
·
IF 5.123
Jing Zou,Yinan Ge,Yue Zhang,Min Ding,Kuo Li,Yinglan Lin,Xuedong Chang,Fei Cao,Yunkai Qian
Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (Castanea mollissimaBlume) into the fermentation brew. The objective of this study was to characterize the effects of chestnut on the nutritional, aromatic, and antioxidant properties of TGRW. To compare the aromatic sensory profiles between TGRW and BLMJ, the free amino acids and ethyl carbamate, phenolic, and flavonoid contents were determined. In addition, the antioxidant properties, including reducing power, metal chelation, and free radical scavenging activities, were also compared. A total of 98 distinct flavor components were identified in BLMJ, among which 38 were detected by sniffing instrument, compared to 77 distinct flavor components in TGRW. BLMJ thus contains a wider range of flavor components, but similar alcohol, acid and reducing sugar profiles compared with TGRW. Twenty-five free amino acids were detected in both wines, with lower contents of each in BLMJ compared with TGRW. BLMJ also exhibited stronger antioxidant properties than TGRW. The findings of this study suggest that chestnut can increase the diversity of aromatic components and improve antioxidant qualities of traditional rice wine.Keywords:chestnut;rice wine;amino acid;antioxidant activity;phenols;sensory components
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD QUALITY
·
2021
·
IF 2.45
Wenliang Ma,Xiao Ni,Ying Guo,Yu Zhang,Chaojie Zhu,Yinping Li,Chi Shen,Biao Yuan,Xiao Xu
A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Aoxing Tang,Bangzhu Peng
The black rice bran component (BRBC) is the main difference between black rice and glutinous rice, but its influence on the flavor of rice wines brewed from them is ambiguous. To address this, the flavor profiles and compounds of four rice wines — brewed from glutinous rice (B), glutinous rice with BRBC (added), polished black rice (without BRBC), and whole black rice (HH) — were analyzed using e-nose, GC-MS and GC-IMS. The e-nose revealed significant aroma profile differences between B and HH, with 47 and 49 volatile compounds detected by GC-MS and GC-IMS, respectively. Orthogonal partial least-squares discrimination and fold change analysis highlighted the significant impact of BRBC on the aroma differences between HH and B. Chemometrics and odor activity values identified isoamyl acetate, ethyl caprylate, (E)-2-octenal, phenylethyl acetate, ethyl caproate, 2,4-heptadienal, and 1-octen-3-ol as key contributors to the fresh and fruity aroma in B, while ethyl butanoate, ethyl isoiautyrate, benzene acetaldehyde, (E)-2-octen-1-ol, guaiacol, and heptanal were predominant in HH, contributing to its rich and complex aroma. The e-tongue indicated significant taste distinctions between HH and B, potentially due to the influence of the black rice bran component on the regulation of organic acid and free amino acid content. This study provides new insights into the regulation of rice wine flavor through raw materials.
研究领域:
食品科学
·
化学分析
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）