JOURNAL OF FOOD PROCESS ENGINEERING
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2022
·Vol. 46
·期 6
·e14072
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IF 2.889
Jianghong Wu,Min Zhang,Lihui Zhang,Yaping Liu
As one of the five basic tastes, umami has the advantages of making the overall taste of food more harmoniously. Although various umami substances in food have been isolated and identified, in recent years, there are limit studies on the processing technology for improving food umami. Therefore, it is necessary to explore novel efficient umami improvement technologies to meet the urgentment of the food industry. This experiment was designed to study the effect of 0.1% (w/w) sodium bicarbonate (NaHCO 3 ) combined with different power (0, 120, 180, 240, and 300 W) ultrasound treatment on the taste and flavor of chicken broth. Results demonstrated that the chicken broth under the power of 120 W ultrasound treatment combined with 0.1% (w/w) NaHCO 3 was the most umami, and contained the largest amount of IMP. The chicken broth under the treatment of 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 has better flavor and sensory evaluation as the umami improved. In summary, 180 W ultrasound combined with 0.1% (w/w) NaHCO 3 pretreatment is a simple and low-cost processing technology, which is inclined to apply in industry. Practical Applications Compared with the traditional umami improvement method, ultrasound can significantly reduce the cost of food umami-enhancing with the characteristics of high safety, environmental protection, low operating cost, and high instantaneous efficiency. Sodium bicarbonate is an inorganic salt. Moderate intake is beneficial to the body. It can help neutralize stomach acid and supplement sodium for the body. In this study, low-power ultrasound combined with low-concentration of sodium bicarbonate solution was used to cook chicken soup, and the umami taste was improved to a large extent, which provided a novel method for industrial application.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
FOOD CHEMISTRY
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2020
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IF 6.306
Jun Qi,Ying Xu,Xiao-fei Xie,Wen-wen Zhang,Hu-hu Wang,Xing-lian Xu,Guo-yuan Xiong
The mechanism of flavor retention in chicken broth from the perspective of gelatin affecting the flavor-binding ability of emulsions was investigated. Results showed that fat was the important reservoir for aroma compounds in the emulsion. The particle sizes of emulsions significantly decreased with prolonged stewing time of gelatin, which was consistent with the results from confocal laser scanning microscopy and interfacial tension. The ability of pre-heated gelatin emulsions to bind volatile compounds with higher hydrophobicity was enhanced. When 0.1% gelatin was added into chicken broth, the total amount of the main volatile compounds (OAV > 1) increased from 458.83 ng/g to 1218.42 ng/g. In summary, the pre-heated gelatin increased the interfacial pressure of water/oil interface, resulting in a smaller particle size of oil droplets, and these further increased the binding area between oil droplets and flavor compounds. This appears to be the mechanism that gelatin enhances the flavor intensity of chicken broth.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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2020
·
IF 1.808
Lili Zhang,Wen Duan,Yan Huang,Yuyu Zhang,Baoguo Sun,Dandan Pu,Yizhuang Tang,Chao Liu
Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).
研究领域:
食品科学
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生物学
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DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2019
·
IF 3.571
Jiaxin Geng,Xunyu Song,Xuedi Zhang,Shanshan Tie,Lin Cao,Mingqian Tan
Food-borne nanoparticles (FNs) may be used as nanocarriers for metal ion chelation in micronutrient supplements. In this paper, the preparation and characterization of hydrophilic FNs were reported from beef broth cooked with a pressure cooker at 117 °C for different periods (30, 50, and 70 min) and their potential application as nanocarriers for zinc was investigated. The broth FNs are quasi-spherical with good water solubility and ultrasmall size, which can emit a strong sapphire color under 365 nm ultraviolet irradiation. X-ray photoelectron spectroscopy (XPS) analysis showed that there are carboxyl, amino, and hydroxyl groups on the FNs, which are useful for Zn(II) chelation. The vibration band of C═O at 1688 cm–1 in the infrared spectrum of FNs shifted to 1718 cm–1 after binding with Zn(II) ions, suggesting the participation of the carbonyl group in Zn(II) ion chelation. The appearance of Zn2p XPS peaks, at 1021.6 and 1045 eV for Zn(II)–FNs, clearly demonstrated the formation of Zn–O between the FNs and zinc ions. Biodistribution of FNs and the Zn(II)–FN complex in normal rat kidney cells demonstrated that they could easily enter normal rat kidney cells. A downfield was found for the signals of Zn(II)–FNs in 1H nuclear magnetic resonance spectroscopy and strongly suggested the binding of Zn(II) ions to FNs through carboxylic acid, hydroxyl, and amine groups. In addition, no obvious cytotoxicity was found for Zn(II)–FNs compared to zinc (ZnSO4) and commercial zinc gluconate. The results revealed that the FNs from beef broth may have a potential as nanocarriers for zinc chelation.
研究领域:
食品科学
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纳米技术
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生物医学
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DOI
PubMed
高影响因子
Food Bioscience
·
2024
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IF 4.8
Minjie Liao,Siyi Peng,Haibin Guo,Xin Yuan,Kaixin Li,Lingjun Ma,Fang Chen,Xiaosong Hu,Xiaojun Liao,Junfu Ji
The flavor of chicken broth is composed of taste and odor, both of which are important indicators of edible quality. As a common meat processing technology, enzymatic hydrolysis appears as an effective way to improve the flavor of chicken broth. But up to now, the corresponding improvement mechanism has not been fully clarified. In this study, various chicken broth products were prepared by enzymatic hydrolysis of Papain (PAP), Flavourzyme (FLA) and Protamex (PRO). Then the samples with relatively better sensory performance including PAP-1.5-0.5, FLA-0.5-1.0, PRO-2.0-0.5 were selected and subjected to flavor compounds analysis. In terms of non-volatile taste-active compounds, glutamic acid (Glu) and 5′-guanosine monophosphate (5′-GMP) were the main taste contributors, their content and equivalent umami concentration (EUC) value were higher in PAP-1.5-0.5 and PRO-2.0-0.5. Regarding volatile odor-active compounds, (E, E)-2,4-decadienal with the highest variable importance (VIP) and odor activity value (OAV) was identified as the most critical odorant, and its content was higher in PRO-2.0-0.5 (41961.49 ± 507.78 μg/L) compared to other samples. Taking all factors into consideration, PRO-2.0-0.5 was regarded as the most ideal chicken broth product, which demonstrated the excellent improvement effect of enzymatic hydrolysis on the flavor of chicken broth.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chun-lei Lu,Hua-xiang Li,Fedrick C. Mgomi,Zhen-quan Yang
Probiotic stability and activity during broth fermentation are crucial for enhancing the flavour and nutritional value of the final product. This study introduces a novel staining technique that allows differentiation of Lacticaseibacillus rhamnosus and Staphylococcus xylosus within sodium alginate (SA) encapsulated microspheres without altering the SA structure. Encapsulation efficiencies were 88.41% for L. rhamnosus and 82.68% for S. xylosus , with the staining technique enhancing thermal stability. Co-fermentation in pork broth resulted in significant increases in organic acids (e.g., lactic acid from 3.209 g/L to 8.673 g/L and acetic acid), thereby improving sensory attributes. Amino acid analysis revealed substantial increases in essential amino acids, including glutamic acid (from 7.493 mg/100 g to 27.422 mg/100 g) and glycine (from 12.435 mg/100 g to 30.632 mg/100 g), which contributed to an improved nutritional profile. Furthermore, significant increases in volatile compounds, such as isophorone (up to 148.25 μg/L), 1-Octanol (up to 39.02 μg/L), and benzaldehyde (up to 570.84 μg/L), enriched the aroma of the pork broth. SA encapsulation maintained probiotic viability throughout the extended fermentation period, while strain interactions further enriched both nutritional and flavour profiles. These findings highlight the potential of SA encapsulation combined with co-fermentation to optimize the sensory and nutritional qualities of fermented foods.
研究领域:
食品科学
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微生物学
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发酵工程
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DOI
高影响因子
JOURNAL OF ELECTROANALYTICAL CHEMISTRY
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2025
·
IF 4.1
Xuanxuan Liu,Qingliu Wu,Yong Cao,Lu Wang,Hao Qu,Lei Zheng
l -cysteine plays a vital role in both the nutritional value and taste profile of chicken broth, underscoring the necessity for an accurate and sensitive approach to detect and measure l -cysteine at minute concentrations. A reliable method for identifying trace amounts of l -cysteine is imperative for ensuring the quality and authenticity of chicken broth products. Such a technique would enable precise control over the levels of this crucial amino acid, ultimately contributing to the overall consumer satisfaction and product consistency. This research focused on developing an SGGT-based sensor for the rapid detection of l -cysteine by leveraging the self-assembly of l -cysteine molecules on the surface of the Au gate electrode to form covalent Au-S bonds. This process triggers a rearrangement of charge carriers on the surface, leading to a shift in the electric double layer potential. Through field effect amplification, a substantial channel current response is generated. This innovative sensing mechanism effectively addresses the selectivity challenges of SGGT in complex liquid environments, significantly enhancing its ability to detect l -cysteine. Subsequently, the study examined three different gate voltages, with the optimal voltage achieving a detection limit of 10 nM (1.21 ng/mL) and a linear detection range of 30 nM – 3 μM. Moreover, the sensor exhibits highly selective detection of l -cysteine in chicken broth, demonstrating an 85.87 % recovery rate. The innovative technology demonstrates encouraging prospects for real-world usage in the identification of l -cysteine in food items or as a biomarker. Its capabilities offer a reliable method for detecting this amino acid, showcasing its versatility and potential impact on food safety and quality assessment.
研究领域:
食品科学
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生物传感
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材料科学
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DOI
高影响因子
FOOD CHEMISTRY
·
2018
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IF 4.946
Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao
Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography–olfactometry/mass spectrometry (GC-O/MS). NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB. Results from aroma extract dilution analysis showed that ( E , E )-2,4-decadienal was the odorant with highest flavour dilution (FD) factor in both broths. The FD factors of 10 odorants in NCB were greater than those in BB, and 13 odorants with almond, citrus, vegetable, cucumber and sweet smells were only found in NCB. Moreover, 16 aroma compounds had average odor activity values (OAVs) greater than 1, among which ( E , Z )-2,4-decadienal (OAV BB = 181, OAV NCB = 1067), ( E , E )-2,4-decadienal (OAV BB = 175, OAV NCB = 1065), ( E , E )-2,4-nonadienal (OAV BB = 28, OAV NCB = 169), and ( E )-2-nonenal (OAV BB = 39, OAV NCB = 120) exhibited the highest values. Omission tests corroborated the importance of dienals to the overall aroma of chicken broth; nevertheless, omitting either ( E , E )-2,4-decadienal or ( E , E )-2,4-nonadienal individually did not result in significant aroma change.
研究领域:
食品科学
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化学
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DOI
PubMed
高影响因子
Frontiers in Microbiology
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2021
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IF 5.64
Xu Jiaqi,Dong Feng,Wu Meixian,Tao Rongsheng,Yang Junjie,Wu Mianbin,Jiang Yu,Yang Sheng,Yang Lirong
Efficient and novel recombinant protein expression systems can further reduce the production cost of enzymes. Vibrio natriegens is the fastest growing free-living bacterium with a doubling time of less than 10 min, which makes it highly attractive as a protein expression host. Here, 196 pET plasmids with different genes of interest (GOIs) were electroporated into the V. natriegens strain VnDX, which carries an integrated T7 RNA polymerase expression cassette. As a result, 65 and 75% of the tested GOIs obtained soluble expression in V. natriegens and Escherichia coli, respectively, 20 GOIs of which showed better expression in the former. Furthermore, we have adapted a consensus “what to try first” protocol for V. natriegens based on Terrific Broth medium. Six sampled GOIs encoding biocatalysts enzymes thus achieved 50–128% higher catalytic efficiency under the optimized expression conditions. Our study demonstrated V. natriegens as a pET-compatible expression host with a spectrum of highly expressed GOIs distinct from E. coli and an easy-to-use consensus protocol, solving the problem that some GOIs cannot be expressed well in E. coli.
研究领域:
生物技术
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分子生物学
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蛋白质工程
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DOI
PubMed
高影响因子
MYCOPATHOLOGIA
·
2025
·Vol. 190
·期 5
·1-13
·
IF 2.9
Han Xiang,Zhang Heng,Mao Yuqi,Ling Wenhao,Ge Lu,Tang Menghua,Sun Yi,Wu Zhiqin
Introduction Fungal keratitis (FK), a severe ocular infection caused primarily by Fusarium spp. and Aspergillus spp., remains a major cause of blindness worldwide. Current treatment relies on antifungal agents, though emerging azole resistance in Aspergillus fumigatus complicates therapeutic outcomes. Materials and methods We isolated a clinical FK strain and assessed its antifungal susceptibility using broth microdilution and E-test methods, followed by sequencing of the cyp51A gene’s promoter region and coding sequence (CDS) to identify resistance-associated mutations. Results The isolate, confirmed as A. fumigatus (Aftr46-001) via ITS and β-tubulin sequencing, exhibited elevated minimum inhibitory concentrations (MICs) 16 µg/mL for itraconazole (ITC), 32 µg/mL for isavuconazole (ISA), 32 µg/mL for voriconazole (VRC), and 1 µg/mL for posaconazole (POS) by broth microdilution. E-test results revealed an ITR MIC of 12 µg/mL, ISA MIC 32 µg/mL, VRC MIC 32 µg/mL, and POS MIC of 2 µg/mL. The isolate exhibited MICs values at or above the CLSI and EUCAST epidemiological cutoff values (ECVs): 1 µg/mL for ITC, ISA, and VRC according to CLSI (with insufficient data to establish a POS ECV), and 1 µg/mL for ITC and VRC, 2 µg/mL for ISA, and 0.25 µg/mL POS per EUCAST criteria. Genotypic analysis identified a 46-nucleotide tandem repeat in the cyp51A promoter and two nonsynonymous mutations (Y46F, F70L). Discussion This represents the first report of a cyp51A TR46/Y46F/F70L-harboring A. fumigatus strain isolated from FK, with potential agricultural environmental origins, suggesting that this mutation may have become a potential driver of azole-resistant FK in areas with high agricultural exposure, urgently needing to be included in local treatment guidelines and active surveillance systems. The isolate’s resistance to all tested azoles underscores the clinical challenge posed by this genotype. Following this combined intervention, the patient's left eye vision improved from counting fingers at 1 m upon admission to a final visual acuity of 0.3, indicating that combined surgery and local high-dose drug delivery can serve as an effective strategy for drug-resistant FK. These findings highlight the importance of monitoring azole-resistant A. fumigatus strains to guide clinical treatment. The global increase in azole drug resistance further highlights the urgency and importance of rapid and accurate pathogen identification and drug resistance testing in the current environment.
研究领域:
医学微生物学
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真菌学
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抗微生物耐药性
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眼科学
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分子生物学
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临床病理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ying Yu,Xiaodan Wang,Mingyang Li,Dengyong Liu
5′-Guanosine monophosphate (5′-GMP) is one main source of freshness in broths. Herein, an electrochemical platform based on a novel ternary nanocomposite glassy carbon electrode modified with advantageously-united gold nanoparticles, 2,2′-bipyridine hydrated ruthenium (Ru(bpy) 2 Cl 2 ) and sulfonated multi-walled carbon nanotubes (SMWCNTs)was prepared and used to detect 5′-GMP. After conditions optimization, the best performance of the electrochemical sensor was found in acidic media, including high specificity, sensitivity and selectivity. The electrochemical sensor exhibited a wide linear range under the optimal conditions. The enhanced sensitivity of this sensor was attributed to the Ru(bpy) 2 Cl 2 and functionalized SMWCNTs that provided high electrical conductivity and electrocatalytic properties during electrochemical reaction . Precise analysis of 5′-GMP in actual broth samples showed satisfactory recovery. Thus, the sensor can be used in the market and food enterprises.
研究领域:
分析化学
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电化学
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纳米技术
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食品科学
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产品关联
DOI
PubMed
高影响因子
ChemCatChem
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2024
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IF 3.8
Fang Liu,Yongcheng Chen,Yue Huang,Qiao Jin
The increasing severity of fungal infections globally and the limited availability of effective treatments necessitate novel therapeutic strategies. In this study, we developed a copper-polyphenol nanocomplexes (CPE NPs) through a one-step synthetic process by the coordination self-assembly of copper sulfate (CuSO4), protocatechuic acid (PA), and ε-Poly-L-lysine (EPL). CPE NPs demonstrated peroxidase-like activities, which could catalyze H2O2 to generate hydroxyl radicals (•OH) to effectively eradicate fungi. CPE NPs were stable in physiological neutral environment. However, since metal-phenolic coordination interaction was unstable in acidic pH, CPE NPs could be dissociated in acidic environments, such as fungal infection sites, leading to effective release of Cu2+ and EPL, thereby exerting antifungal effects. CPE NPs exhibited excellent fungicidal ability at both pH 7.4 and 6.0 against Candida albicans and Aspergillus flavus. More importantly, CPE NPs could effectively eradicate fungi in 20% Sabouraud dextrose broth (SDB) medium containing rich inorganic salts and proteins, in which dissociative Cu2+ completely lost its fungicidal ability. In summary, CPE NPs could effectively deliver Cu2+ to fungal surface for enhanced fungal eradication by generating •OH, highlighting their great potential as a promising nano-therapeutic agent for the treatment of fungal infections.
研究领域:
纳米技术
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药学
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微生物学
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材料科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）