MOLECULES
·
2024
·Vol. 29
·期 9
·2011
·
IF 4.2
Shengkun Yan,Rong Dong,Jiapeng Yang,Guoqiang Wang
Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.
研究领域:
食品科学
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2017
·
IF 4.529
Zhenna Zhang,Juan Wang,Xueying Zhang,Qingli Shi,Le Xin,Hongfei Fu,Yunyang Wang
This paper is focused on the effects of radio frequency (RF) heating on the relative activity of polyphenol oxidase (PPO), weight loss, texture, color, and microstructure of potatoes. The results showed that pure mushroom PPO was almost completely inactivated at 80 °C by RF heating. The relative activity of potato PPO reduced to less than 10% with increasing temperature (25–85 °C). Enzyme extract showed the lowest PPO relative activity at 85 °C after RF treatment, followed by the potato cuboids and mashed potato, about 0.19 ± 0.017%, 3.24 ± 0.19%, and 3.54 ± 0.04%, respectively. Circular dichroism analysis indicated that RF heating changed the secondary structure of PPO, as α-helix content decreased. Both electrode gap and temperature had significant effect ( P < .05) on weight loss, color, and texture of the potato cuboids. Microstructure analysis showed the changes of potato cell and starch during RF heating.
研究领域:
食品科学
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食品工程
·
生物物理学
·
酶学
·
农产品加工
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Xiaoxia Xia,Fuhua Li,Huan Ran,Jichun Zhao,Xiaojuan Lei,Lin Lei,Jing Wen,Gengsheng Xiao,Kaifang Zeng,Jian Ming
Jujube powder is of high nutritional value, but it is easy to absorb moisture and agglomerate, leading to the deterioration of jujube powder quality. Therefore, it is necessary to decrease the hygroscopicity of jujube powder. In this study, the effect of jujube kernel powder on the moisture absorption performance of jujube powder was studied by adding different contents of jujube kernel powder and measuring the moisture absorption performance at different humidity levels. The results showed that the addition of jujube kernel powder could effectively reduce the color difference change of jujube powder during moisture absorption, and reduce the hardness and stickiness of jujube powder during agglomeration. The addition of jujube kernel powder into jujube powder effectively reduced the moisture content of jujube powder, and therefore significantly decreased the caking degree of jujube powder, and the higher content of jujube kernel powder added in jujube powder, the lower the balanced dry basis moisture content of jujube powder. Such a hygroscopic behavior could be well fitted by the Peleg model, and the goodness of fit was 0.9899. Adding jujube kernel powder into jujube powder is a suitable way to positively affect the quality of jujube powder.
研究领域:
食品科学
·
营养学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Dingding Li,Beibei Chu,Bo Li,Xiong Wang,Xingguang Chen,Qianhui Gu
Because of its peculiar flavor, chili oil is widely used in all kinds of food and is welcomed by people. Chili pepper is an important raw material affecting its quality, and commercial chili oil needs to meet various production needs, so it needs to be made with different chili peppers. However, the current compounding method mainly relies on the experience of professionals and lacks the basis of objective numerical analysis. In this study, the chroma and capsaicinoids of different chili oils were analyzed, and then the volatile components were determined by gas chromatography-mass spectrometry (GC–MS) and gas chromatography-ion migration spectrometer (GC-IMS) and electronic nose (E-nose). The results showed that Zidantou chili oil had the highest L*, b*, and color intensity (ΔE) (52.76 ± 0.52, 88.72 ± 0.89, and 118.84 ± 1.14), but the color was tended to be greenyellow. Xinyidai chili oil had the highest a* (65.04 ± 0.2). But its b* and L* were relatively low (76.17 ± 0.29 and 45.41 ± 0.16), and the oil was dark red. For capsaicinoids, Xiaomila chili oil had the highest content of capsaicinoids was 2.68 ± 0.07 g/kg, Tianjiao chili oil had the lowest content of capsaicinoids was 0.0044 ± 0.0044 g/kg. Besides, 96 and 54 volatile flavor substances were identified by GC–MS and GC-IMS respectively. And the main volatile flavor substances of chili oil were aldehydes, alcohols, ketones, and esters. A total of 11 key flavor compounds were screened by the relative odor activity value (ROAV). Moguijiao chili oil and Zidantou chili oil had a prominent grass aroma because of hexanal, while Shizhuhong chili oil, Denglongjiao chili oil, Erjingtiao chili oil, and Zhoujiao chili oil had a prominent floral aroma because of 2, 3-butanediol. Chili oils could be well divided into 3 groups by the partial least squares discriminant analysis (PLS-DA). According to the above results, the 10 kinds of chili oil had their own characteristics in color, capsaicinoids and flavor. Based on quantitative physicochemical indicators and flavor substances, the theoretical basis for the compounding of chili oil could be provided to meet the production demand more scientifically and accurately.
研究领域:
食品科学
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化学分析
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感官科学
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产品关联
DOI
PubMed
高影响因子
CARBOHYDRATE POLYMERS
·
2019
·
IF 6.044
Shaolei Kang,Hualin Wang,Li Xia,Minmin Chen,Linlin Li,Junfeng Cheng,Xingjiang Li,Shaotong Jiang
In this work, a colorimetric film was designed for shrimp freshness monitoring by incorporating rose anthocyanins (RAs) in polyvinyl alcohol/okra mucilage polysaccharide (PVA/OMP) composite film. The presence of OMP changed the film-forming solution from Newtonian to non-Newtonian fluid. The addition of OMP and RAs decreased the crystalline of PVA due to the hydrogen bonds among RAs, OMP and PVA. An appropriate content of RAs and OMP could improve the film mechanical and barrier properties. The colorimetric film showed distinguishable color changes at pH 2–12 and was high sensitive to volatile ammonia. The target film of PVA/OMP-RAs could effectively monitor shrimp freshness in real time and the color changes were easily distinguished by naked eye, suggesting its potential in intelligent packaging for freshness monitoring of aquatic products and meat foods.
研究领域:
食品科学
·
材料科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 10
·e15811
·
IF 2.19
Cikun Liu,Wenxie Li,Boyan Lin,Shumin Yi,Beibei Ye,Hongbo Mi,Jianrong Li,Jinxiang Wang,Xuepeng Li
This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP) oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the incubation of surimi with increased concentrations of ozone water led to a gradual generation of MP carbonyl derivatives and a loss of sulfhydryl. Additionally, the surface hydrophobicity of the MP increased, accompanied by a loss in tryptophan residues. The cross-linking via disulfide linkages and aggregates of the MP was formed after ozone water rinsing. The surimi treated with 3, 5, 7 and 10 mg/L ozone water had higher L* and whiteness values than that of the control group. After rinsing with ozone water, the relative contents of main volatile compounds including hexanal, heptanal, and 1-octen-3-ol declined significantly. The results demonstrated that rinsing with ozone water can improve the sensory quality of grass carp surimi, and also lead to MP oxidation. Novelty impact statement Rising surimi with ozone water is an effective method to improve the color property of freshwater fish surimi. The work provides detailed information about the effects of ozone water on protein oxidation, whiteness, and volatile compounds of grass carp surimi. This not only contributes to perform a reasonable assessment for scientists to the use of ozone water in surimi production, but also give a reference for the production of high-quality surimi.
研究领域:
食品科学
·
生物化学
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2025
·
IF 6.2
Qishan Xie,Jiawei Yang,Jianwei Wang,Lufan Yang,Bingye Yang,Han Yan,Aiguo Wang,Xiang Zhang,Ying Cui,Shengfeng Wang,Xuan Chen,Xinyi Zhang,Penghui Lyu,Yanling Zhang
Early aging is critical for colour formation in tobacco leaves, yet the underlying metabolic mechanisms remain elusive. This study integrated image processing with untargeted and targeted LC-MS to construct a metabolic network characterising colour evolution in flue-cured tobacco (cv. Cuibi-1, CB-1 ) during early aging (0–120 days). Results indicated that leaf colour significantly brightened during the first 30 days, followed by deepening and reddening. Specifically, L* and b* values showed an initial increase followed by a decrease, whereas the a* value exhibited a sustained upward trend. The constructed metabolic network was anchored in saccharide metabolism, connecting downstream phenolic, flavonoid, sphingolipid, and terpenoid pathways. Sixteen differentially accumulated metabolites (DAMs) were identified across categories including alcohols, flavonoids, lignans, nucleotides, phenolic acids, saccharides, and xanthophylls. These DAMs exhibited distinct change patterns and significant correlations with colour parameters (L* and a*, r ranging from −0.88 to −0.58 and 0.56–0.74, respectively; P < 0.05). For the first time, this study elucidated the metabolic mechanisms governing colour changes in CB-1 tobacco leaves during early aging for the first time, providing novel insights for assessing aging progression and maintaining high-value raw material quality.
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yang Yang,Xuena Yu,Yanling Zhu,Yan Zeng,Chunshan Fang,Yu Liu,Shiwei Hu,Yaming Ge,Wei Jiang
To monitor the freshness of Penaeus vannamei during storage, a colorimetric film based on sodium alginate/sodium carboxymethyl cellulose incorporated with rose anthocyanins extract (RAE) was prepared. The results showed that the incorporation of RAE increased moisture content, water vapor permeability, and water contact angle of the colorimetric film. FTIR, XRD spectra, and SEM demonstrated that RAE had good compatibility with the film-forming substrate. The colorimetric film presented obvious color variation in the pH range of 2.0–12.0 and was sensitive to volatile ammonia. The colorimetric film exhibited a visual color change from pink to pale yellow to yellowish green during the storage of Penaeus vannamei at 4 °C. Significant correlations were observed between the color change of colorimetric film (ΔE) and the pH value or TVB-N content of Penaeus vannamei ( p < 0.05). Therefore, the colorimetric film shows great application potential to monitor the freshness of shrimp as intelligent packaging.
研究领域:
食品科学
·
包装技术
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yue Huang,Xinyi Wang,Ying Lyu,Guangjin Zeng,Wenxue Chen,Ming Zhang,Jianfei Pei,Rongrong He,Haiming Chen
The effects and influence mechanisms of l -ascorbic acid (AsA), L-glutathione (GSH), and their combination with ultrasound (US) treatment on the colour of hot-air-dried green peppers were investigated. The 0.10 %AsA − US (180 W) treatment resulted in the most favourable appearance, with a ⁎ , Δ E ⁎ , and BD values significantly decreasing by 145.3 %, 85.1 %, and 32.2 %, respectively. Additionally, the retention rates of AsA and total polyphenols in this group reached 134.53 % and 115.63 %, significantly higher than those of the control. Moreover, 5,7-dihydroxy-3,4,5-trimethoxyflavone was the monophenol most strongly negatively correlated with Δ E ⁎ ( R = −0.94), contributing to a colour more closely resembling that of fresh green peppers. Importantly, AsA reacts with oxygen to inhibit polyphenol autoxidation and acts as a reducing agent to decrease quinone accumulation, while GSH inhibits browning by forming stable adducts with quinones. These results provide a theoretical basis and technical support for the processing of green peppers.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Chunyuan Ping,Qin Ding,Rongying Pan,Yuwei Zhao,Junjie Gong,Jihong Wu,Xiaojun Liao,Fei Lao
Deep-frying reheating brings the signature crispy texture of crispy fried pork (CFP), but additional oil absorption raises concerns for health-conscious consumers. This study compared deep-frying (DF) with non-fat reheating methods, including air-frying (AF), oven reheating (OV) and microwave reheating (MW), and evaluated their effects on the nutrition, lipid oxidation, protein degradation, texture, color and volatile organic compounds (VOCs) of CFP. The optimal reheating conditions were DF (185 °C/2 min), AF (185 °C/12 min), MW (500 W/7 min), and OV (200 °C) based on tenderness and color. AF achieved 15.4 % fat reduction compared to DF while maintaining similar textural properties, MW and OV substantially increased hardness, likely compromising consumer acceptability. HS-SPME-GC–MS identified 20 VOCs with six key compounds dominated by terpenes. AF preserved terpenes more effectively than DF, contributing citrus, herbal, and pine aromas to CFP. This study provides valuable scientific insights to non-fat alternative reheating methods for CFP.
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongzhu Huang,Hong Wang,Yuhan Wu,Chenyi Sun,Maoyin Fu,Ying Zhang,Yunqiu Yang,Xiaochun Wan,Yeyun Li,Qi Chen
GABA black tea (GABT), produced by the combination of anaerobic treatment and Chinese traditional black tea processing technology, has a unique flavor and health benefits. However, how to manufacture high-quality GABT efficiently is the major challenge for this area. In this study, a processing improvement of multiple rolling-anaerobic treatment cycle was applied to prepare tailored GABTs, and their comprehensive quality including aroma, taste and color were analyzed. The sensory evaluation results showed that the improvement significantly optimized the overall GABT quality. The accumulation of linalool oxide Ⅰ, citronellol, etc. was the main reason for the superior aroma of tailored GABT, while the dynamic changes of sweet/umami amino acids, catechins and tea pigments played critical roles in the GABT taste and color quality formation during processing. Furthermore, correlation analysis was applied to determine the contribution of various processing steps. These findings provide a novel manufacturing method for high-quality GABT products.
研究领域:
食品科学
·
茶叶加工
·
感官评价
✓ 已验证
产品关联
DOI
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Lei Dou,Zimu Zhang,Xiufang Huang,Yaobing Chen,Kai Luo,Jianquan Kan
Considering that the peptide from Idesia polycarpa Maxim.cake meal polypeptide (CIP) is a novel antioxidant agent, this study aimed to develop an efficient and safe food film by incorporating the CIP agent into a gelatin matrix. The films with different concentrations of CIP were characterised and applied in the preservation of nectarines. The results indicated that the CIPF/3% fraction exhibited significant moisture barrier properties, with a water vapor permeability (WVP) of only 8.12 % ± 0.09 %. Additionally, it demonstrated excellent mechanical and antioxidant properties, with scavenging capacities of 76.31 % ± 0.597 %, 65.98 % ± 0.444 %, and 60.98 % ± 0.231% for DPPH, ABTS, and hydroxyl radicals, respectively, surpassing those of other fractions. In nectarine freshness preservation, the Coating/3% fraction showed the best performance. It significantly reduced the weight loss rate of nectarines, improved fruit firmness, maintained the pH value, and minimized nutrient losses, including ascorbic acid and Total soluble sugars (TSS). Furthermore, it effectively preserved the bright surface color of nectarines and extended their shelf life. In summary, the specific environmental protection, safety, and preservation qualities of the CIPF/Coating in food packaging suggest a promising potential for its application.
研究领域:
食品科学
·
高分子科学
·
抗氧化技术
·
食品保鲜
·
材料表征
·
可食用涂层
·
农业副产物利用
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）