RAPID COMMUNICATIONS IN MASS SPECTROMETRY
·
2023
·Vol. 37
·期 22
·e9635
·
IF 2
Huizhi Li,Shishan Zhang,Yanfang Zhao,Jixiang He,Xiangfeng Chen
Rationale Currently, research on oligosaccharides primarily focuses on the physiological activity and function, with a few studies elaborating on the spatial distribution characterization and variation in the processing of Rehmannia glutinosa Libosch. Thus, imaging the spatial distributions and dynamic changes in oligosaccharides during the steaming process is significant for characterizing the metabolic networks of R. glutinosa . It will be beneficial to characterize the impact of steaming on the active ingredients and distribution patterns in different parts of the plant. Methods A highly sensitive matrix-assisted laser desorption/ionization mass spectrometry image (MALDI-MSI) method was used to visualize the spatial distribution of oligosaccharides in processed R. glutinosa . Furthermore, machine learning was used to distinguish the processed R. glutinosa samples obtained under different steaming conditions. Results Imaging results showed that the oligosaccharides in the fresh R. glutinosa were mainly distributed in the cortex and xylem. As steaming progressed, the tetra- and pentasaccharides were hydrolyzed and diffused gradually into the tissue section. MALDI-MS profiling combined with machine learning was used to identify the processed R. glutinosa samples accurately at different steaming intervals. Eight algorithms were used to build classification machine learning models, which were evaluated for accuracy, precision, recall, and F1 score. The linear discriminant analysis and random forest models performed the best, with prediction accuracies of 0.98 and 0.97, respectively, and thus can be considered for identifying the steaming durations of R. glutinosa . Conclusions MALDI-MSI combined with machine learning can be used to visualize the distribution of oligosaccharides and identify the processed samples after steaming for different durations. This can enhance our understanding of the metabolic changes that occur during the steaming process of R. glutinosa ; meanwhile, it is expected to provide a theoretical reference for the standardization and modernization of processing in the field of medicinal plants.
研究领域:
中药学
·
代谢组学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1537
·
IF 5.1
Zhihui Liu,Xiaoting Chen,Bei Chen,Yinghong Qu,Haiyan Tang,Ruowen Wu,Kun Qiao,Yongchang Su,Nan Pan,Tingru Chen,Wenzheng Shi,Zhiyu Liu
As a culturally iconic Chinese delicacy, pufferfish lacks systematic research on thermal processing optimization and pre-cooked meal development, limiting its industrial standardization and quality preservation. This study aimed to bridge this gap by evaluating steaming effects onTakifugu flavidusquality. This study systematically evaluated its physicochemical properties and flavor profiles under different steaming durations by determining the water loss rate, mass loss rate, water distribution status, textural properties, color, and free amino acid content using an electronic nose, electronic tongue, and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results indicated that the core temperature of the fish meat reached 70 °C after 9 min of steaming. With higher steaming time, its mass loss rate and water loss rate generally increased, though the water loss rate temporarily decreased at 10 min. The mass loss rate stabilized after 12.5 min. The hardness and chewiness of the fish meat increased significantly when steamed for 12.5 min or longer. After 5 min of steaming, the brightness value and yellow-blue value of the fish meat significantly increased, whereas the red-green value significantly decreased. The total free amino acid content showed a fluctuating upward trend and electronic tongue analysis revealed an increase in umami and richness after steaming. Electronic nose and HS-GC-IMS analyses demonstrated that the variety and content of volatile flavor compounds significantly increased with prolonged steaming. Sensory evaluation showed that the 10 min steaming group exhibited better texture and color, while the 15 min steaming group had the best odor. Therefore, the optimal steaming time forT. flaviduswas determined to be 10–15 min. For home cooking, a 15 min steaming process achieves the peak abundance of flavor compounds and the highest sensory evaluation score. For the industrial production of pre-cooked meals, a 10 min steaming process can meet the doneness requirements while maintaining suitable textural properties and color stability. The findings of this study not only advance the scientific understanding of thermal processing effects on pufferfish quality attributes, but also establish a critical technological foundation for developing standardized industrial processing protocols and high-quality pre-prepared pufferfish products.
研究领域:
食品科学
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水产加工
·
烹饪技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Nana Zhao,Xinxing Xu,Shiyuan Dong,Yuanhui Zhao,Tianhong Liu,Li Liu,Yue Zhao,Mingyong Zeng,Kang Liu
In this study, the flavor quality of male and female mussel meat was investigated by sensory evaluation, gas chromatography-ion mobility spectrometry (GC‒IMS), gas chromatography‒mass spectrometry (GC‒MS) and metabolomics. The sensory evaluation results indicated that the flavor quality of male and female mussel meat was optimal when it was steamed for 8 min and that “fresh” was the most prominent odour attribute. The GC‒IMS and GC‒MS results revealed that aldehydes, ketones and alcohols were the characteristic flavor compounds in male and female mussel meat during different steaming times. Glycerol phospholipid metabolism was the main metabolic enrichment pathway shared by male and female mussel meat, and glycine (Gly), serine (Ser), and threonine (Thr) metabolism were the main metabolic pathways of female mussel meat. Phosphatidylethanolamine, phosphatidylcholine, phosphatidyl-L-serine, phosphatidylglycerol, and 1-acyl-n-glycerin-3-phosphocholine are the precursors of key odour compounds in male and female mussel meat at different steaming times.
研究领域:
食品科学
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代谢组学
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海洋生物学
✓ 已验证
产品关联
DOI
高影响因子
CEREAL CHEMISTRY
·
2022
·Vol. 99
·期 3
·664-679
·
IF 2.534
Zhan-Qian Ma,Cui-Ping Yi,Na-Na Wu,Bin Tan
Background and objectives The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two-times milling rice, four-times milling rice, polished rice, and color selection rice (from different milling processes with practical processing at rice milling factory). The aim of this study was to investigate the effect of steaming and cooking treatment on the changes in nutrients in rice with different milling processes, including dietary fiber and phenolic acids, flavonoids, anthocyanins, individual phenolic compounds, antioxidant activities (DPPH, ABTS, and T-AOC) in the free, and bound extracts. Findings Compared with unsteamed and uncooked rice, the total phenolic content (TPC), the total flavonoid content (TFC), and individual phenolic compounds in the free and bound fractions, total anthocyanin content (TAC), and antioxidant activity in the free fractions in brown rice, two-times milling rice, four-times milling rice, polished rice, and color selection rice were significantly reduced by steaming and cooking treatment ( p < .05). The TAC and antioxidant activity in the bound fractions, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF) in the five rice samples were increased after steaming and cooking. However, it was very interesting that steaming treatment resulted in a less reduction in phenolics and antioxidant activities than cooking. Conclusions From the view of retaining more nutrients, steaming treatment is more suitable for the white rice of the milling process with high milling degree, while cooking treatment is more suitable for the brown rice or rice of milling process with low milling degree. Generally, steaming treatment retains more phenolics, dietary fiber, and antioxidant activities than cooking rice with different milling processes. Significance and novelty This study may provide useful reference and offer a simple and practical method to retain more nutrients for preparation and consumption of rice. These results suggest that steaming treatment is an efficient method of daily processing to reduce the loss of nutrients in rice.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yueming Hu,Haiqi Chen,Yifan Yang,Siqiong Zhang,Zuohua Xie,Jiaojiao Liu,Qiannan Jiang,Jun Liu,Pingwei Wen
High-temperature steaming (HTS) and high-temperature baking (HTB)-induced ovalbumin (OVA)-glucose glycation (140 °C, 1–3 min) were compared, and the different mechanisms were evaluated by changes in protein conformation, glycation sites and average degree of substitution per peptide molecule (DSP) values as well as the antioxidant activity of glycated OVA. Conventional spectroscopic results suggested that in comparison with HTB, HTS promoted protein expansion, increased β-sheet content and made OVA structure more orderly. Liquid chromatography-high resolution mass spectrometry (LC-HRMS) analysis showed that 10 glycation sites were found under HTB, while 4 new glycation sites R111, R200, R219 and K323 appeared under HTS, and 2 of them (R219 and K323) were located in internal β-sheet chains. The antioxidant activities of glycated OVA increased with increasing treatment time, and HTS showed stronger enhancement effect than HTB. Furthermore, the DSP values were generally higher under HTS than HTB. Compared with HTB, HTS with high penetrability could enhance the change of OVA primary structure and spatial conformation, making the protein structure more unfolded and stable, leading to more protein-sugar collisions occurred in inner OVA molecular and significantly promoted glycation. In conclusion, HTS is a promising method for high-temperature short-time glycation reaction, with drastically increasing the protein antioxidant activities.
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
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e17660
·
IF 3.4
Junyi Wang,Ruifang Wang,Yan Gao,Jing Wang,Lina Qiao,Huijuan Li,Guohua Zhao,Ning Zhang,Hitao Chen,Jie Sun,Shuqi Wang
Qingke ( Hordeum vulgare L. var. nudum Hook. f.) is a cereal of Gramineae, and it is an indispensable food crop for people in the Qinghai—Tibetan Plateau of China. This work focused on the dynamic changes of volatile and non-volatile fractions of qingke (Heilaoya), that is, black qingke, during steaming, and the flavor variations were discussed combined with their correlation. According to the results of sensory analysis, it revealed that the rice and sweet aroma of black qingke increased with the extension of steaming time and reached the maximum at 60 min, whereas the grassy aroma decreased. Besides, a total of 43 aroma fractions were identified by gas chromatography–olfactometry–mass spectrometry, with the largest quantity showing up at 60 min. In addition, the overall flavor of black qingke became more abundant after steaming for 40–60 min. Furthermore, combined with the changes of the non-volatile substances, it was inferred that Maillard and Strecker reactions occurred between reducing sugars and amino acids, and the fractions, such as 2-acetylthiazole, 2-methylpyrazine, 2-pentylfuran, and furfural, were generated. These components mainly presented notes of baked, rice, and grain. In addition, the fatty acids undergo oxidative degradation to generate hexanal and ( E,E )-2,4-decadienal. These results can provide a theoretical basis for the flavor quality control and industrial production of qingke.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ANALYTICAL LETTERS
·
2014
·
IF 1.019
Zhiguo Ma,Zhenya Yang,Danyi Lu,Long Dai,Baojian Wu,Shun Yao
Cistanche deserticola (Orobanchaceae) has been widely used in China for food and medicinal purposes. Chemical differentiation between the raw and steamed C. deserticola was performed by high-performance liquid chromatography coupled with diode array detection and mass spectrometry. Eight chemicals (echinacoside, cistanoside A, acteoside, cistanoside C, 2′-acetylacteoside, isoacteoside, isocistanoside C, and tubuloside B) were obtained from raw and steamed C. deserticola, and the kinetics in the steaming process were investigated in detail. When the steaming time increased, the concentrations of echinacoside, cistanoside A, acteoside, cistanoside C, and 2′-acetylacteoside decreased, while the levels of isoacteoside, isocistanoside C, and tubuloside B increased. Furthermore, two compounds, 5-hydroxymaltol and 5-hydroxymethylfurfural, were found only in the steamed form. In addition, hierarchical clustering analysis and principal component analysis were performed to evaluate the classify the chemical concentrations among steamed C. deserticola. The results showed that steaming had a significant influence on the chemical constitution. The study provide chemical analysis of raw and steamed C. deserticola, including possible transformation pathways, and should allow better understanding of the steaming process of this herb.
研究领域:
中药学
·
分析化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Jiu-ba Zhang,Bin Wang,Yun-fei Zhang,Yi Wu,Ming-xuan Li,Ting Gao,Tu-lin Lu,Zhen-hua Bian,Lian-lin Su
Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in bioactive components during the steaming process and proposed the utilization of electronic eye and Fourier Transform near-infrared (FT-NIR) spectroscopy for quality assessment. The findings revealed that the levels of parishin E parishin B, parishin A, and gastrodin initially rose and subsequently declined, while 4-Hydroxybenzyl alcohol exhibited a rapid decrease followed by stabilization. With prolonged steaming, the brightness of GE decreased, while the red and yellow tones became more pronounced and the color saturation increased. FT-NIR divided the steaming process into three stages: 0 min (raw GE), 0–9 min (partially steamed GE), and 9–30 min (fully steamed GE), and the partial least squares regression models effectively predicted the levels of five components. Overall, this study provided valuable insights into quality control in food processing.
研究领域:
中药学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Yan Ping Chen,Wenqian Li,Yashu Yu,Mengni Wang,Imre Blank,Yin Zhang,Yuan Liu
Jinhua dry-cured ham (JDH) is a traditional fermented meat product favored by Chinese consumers. In this paper, the impact of steaming on the key odorants of JDH was investigated using the sensomics approach. Compounds with odor activity values (OAV) ≥1 were re-engineered in a triglyceride matrix to imitate the odor profiles of both raw and steamed JDHs. The aroma-active compounds were then confirmed by recombination and omission tests using triangle tests. The odor profiles of raw and steamed JDHs were obtained by quantitative descriptive analysis to compare the differences between the original and recombined models. The results showed that pentanal, hexanal, dimethyl trisulfide, (E,E)-2,4-decadienal, (E)-2-heptenal, furaneol, 3-methylbutanoic acid, 1-octen-3-one, and methional influenced the overall raw JDH odor significantly. Furaneol was first reported as a key compound that provides a caramel smell to the raw JDH. Apart from (E)-2-heptenal, dimethyl trisulfide, furaneol, 3-methylbutanoic acid, and methional, the remaining three compounds including 2-furfurylthiol, benzeneacetaldehyde, and phenylethyl alcohol showed a significant influence on the odor profile of steamed JDH. The statistical analysis of the odor profiles showed an 80.0% similarity between the recombination raw JDH and the real raw JDH, and a 76.3% similarity between the model and the real steamed JDH.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 9
·1535
·
IF 5.1
Kaiyan You,Qianyu Li,Ya Wang,Xuehui Cao
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography–mass spectrometry (SPME-GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18–24 min compared to 8–16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20–22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Fang Fang,Yuxin He,Jutang Zhao,Yanli Zhang,Chunhua Chen,Huijun He,Quanyong Wu,Mengwei Hu,Shaoping Nie,Mingyong Xie,Jielun Hu
Whole grains (WGs) are considered as the representative sources of dietary fiber (DF). Thermal treatments can change the properties of DF, and potentially affecting the gut microbiota as well as human health. In this study, DF content and in vitro fermentation characteristics of 9 kinds of WGs (highland barley, barley, buckwheat, proso millet, quinoa, sorghum, coix seed, foxtail millet, and oats) after boiling and steaming treatments were compared. It was found that boiling and steaming treatments could both increase DF content in these grains, except for barley and foxtail millet. Processed WGs could regulate beneficial microbial genus, such as Bifidobacterium , Prevotella, Megamona and Megasphaera. Oats, quinoa, highland barley, and buckwheat after boiling treatment can produce more total short-chain fatty acids (SCFAs) than steaming treatment ( p < 0.05), while barley, foxtail millet and coix seed showed opposite results. This study can provide data support for the design of WGs diets and the development of WGs products which are beneficial for gut health.
研究领域:
食品科学
·
营养学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
·
2022
·
IF 0
Wenxia Zhang,Baojie Zhu,Holly Childs,Monica Whent,Liangli Yu,Pamela R. Pehrsson,Jing Zhao,Xianli Wu,Shaoping Li
Sweet corn is an important source of carbohydrates in the human diet. In this study, the effects of the two most commonly used cooking methods (boiling and steaming) on the contents of individual sugars, sugar alcohols, oligosaccharides, total starch, resistant starch (RS), phytoglycogen, water-soluble carbohydrates (WSC), and dietary fibers (DF) were investigated using yellow and bicolor sweet corn samples. Four simple sugars, sucrose, glucose, fructose, and maltose, were identified. Boiling and steaming did not alter the concentrations of sucrose but resulted in the decrease of other three minor sugars. Sorbitol and mannitol were identified as the primary sugar alcohols. Sorbitol decreased in cooked samples, while mannitol remained unchanged regardless of the cooking method. Oligosaccharides and phytoglycogen were not detected in either variety. Boiling and steaming did not alter the content of WSC, total starch, or higher-molecular-weight DF but led to a significant reduction of RS and total DF. This study provided understanding on how cooking may affect the health benefits and quality of sweet corn.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
危险品化学品经营许可证（带存储）