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Quantitative analysis of curcumin compounds in ginger by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry Полный текст
2024
Yixuan Jiang | Xiuhua Liu | Yinfeng Zhao | Jiguang Zhang | Jing Qiu | Yongzhong Qian | Rui Weng
Quantitative analysis of curcumin compounds in ginger by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry Полный текст
2024
Yixuan Jiang | Xiuhua Liu | Yinfeng Zhao | Jiguang Zhang | Jing Qiu | Yongzhong Qian | Rui Weng
Curcumin compounds are important bioactive compounds in ginger, yet their analysis is limited by their low concentrations. In the current research, a highly sensitive and reliable approach for simultaneous quantitative detection of three curcumin compounds in ginger samples was established using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). The extraction solvent, volume of extraction solvent, sonication time, and oscillation time were optimized by a single factor experiment. The method validation results showed that the regression coefficients were higher than 0.9990, and the linearity was satisfactory. Matrix effects were negligible with the values of 94.6%–98.8%. The recovery at three spiking levels was between 81.7% and 100.0%, and the precision was less than 5.4%. The approach could be used to determine the curcumin components in ginger samples since the results demonstrate that it is easy to use, practicable, repeatable, and accurate.
Показать больше [+] Меньше [-]Quantitative analysis of curcumin compounds in ginger by ultra-high-performance liquid chromatography coupled with tandem mass spectrometry Полный текст
2024
Yixuan Jiang | Xiuhua Liu | Yinfeng Zhao | Jiguang Zhang | Jing Qiu | Yongzhong Qian | Rui Weng
Curcumin compounds are important bioactive compounds in ginger, yet their analysis is limited by their low concentrations. In the current research, a highly sensitive and reliable approach for simultaneous quantitative detection of three curcumin compounds in ginger samples was established using ultra-high-performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). The extraction solvent, volume of extraction solvent, sonication time, and oscillation time were optimized by a single factor experiment. The method validation results showed that the regression coefficients were higher than 0.9990, and the linearity was satisfactory. Matrix effects were negligible with the values of 94.6%–98.8%. The recovery at three spiking levels was between 81.7% and 100.0%, and the precision was less than 5.4%. The approach could be used to determine the curcumin components in ginger samples since the results demonstrate that it is easy to use, practicable, repeatable, and accurate.
Показать больше [+] Меньше [-]Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions Полный текст
2024
Yang Wei | Di Zhang | Yi Liang | Jiachen Shi | Kang Wei | Lanlan Peng | Haofeng Gu | Peihua Ma | Qian Wang | Zhanwang Zhu | Xinlin Wei | Yuanfeng Wang
Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions Полный текст
2024
Yang Wei | Di Zhang | Yi Liang | Jiachen Shi | Kang Wei | Lanlan Peng | Haofeng Gu | Peihua Ma | Qian Wang | Zhanwang Zhu | Xinlin Wei | Yuanfeng Wang
The dissolution patterns of different teas determine the sensory quality and health attributes of the tea infusion. In this study, the chemical profiles of two typical selenium-enriched green teas, Xiazhou Bifeng (Se-BF), Enshi Yulu (Se-YL), and their corresponding regular green teas (BF and YL) were determined. Under the application of selenium fertilizer, the contents of caffeine, polyphenols, and gallic acid decreased, while the contents of theaflavins, theabrownins, and chlorophylls increased. The selenium content in BF and YL is 0.05−0.16 mg/kg and 0.33−0.43 mg/kg respectively, while after the application of exogenous selenium, the selenium content in Se-BF and Se-YL reached 1.28 to 2.17 mg/kg and 0.37−2.23 mg/kg respectively. The dissolution patterns of Se-BF and Se-YL were investigated under different brewing conditions (temperature and duration), and the main components of Se-YL were more easily dissolved out than Se-BF, which might be attributed to the steaming process of Se-YL. Based on the sensory evaluation of tea infusion, 100 °C and 5 min were the optimal brewing conditions. Based on a daily tea consumption model, the increased brewing time reduced the content of dissolved components in tea infusions, along with the decreased in vitro antioxidant and hypoglycemic activities. Collectively, Se-YL demonstrated superior sensory and nutritional attributes compared to Se-BF. This study explored the influence of brewing conditions on the dissolution patterns and in vitro bioactivities of selenium-enriched green teas, providing guidance for scientific tea brewing and consumption.
Показать больше [+] Меньше [-]Chemical profiles, dissolution patterns, and in vitro bioactivities of selenium-enriched green teas: impact of brewing conditions Полный текст
2024
Yang Wei | Di Zhang | Yi Liang | Jiachen Shi | Kang Wei | Lanlan Peng | Haofeng Gu | Peihua Ma | Qian Wang | Zhanwang Zhu | Xinlin Wei | Yuanfeng Wang
The dissolution patterns of different teas determine the sensory quality and health attributes of the tea infusion. In this study, the chemical profiles of two typical selenium-enriched green teas, Xiazhou Bifeng (Se-BF), Enshi Yulu (Se-YL), and their corresponding regular green teas (BF and YL) were determined. Under the application of selenium fertilizer, the contents of caffeine, polyphenols, and gallic acid decreased, while the contents of theaflavins, theabrownins, and chlorophylls increased. The selenium content in BF and YL is 0.05−0.16 mg/kg and 0.33−0.43 mg/kg respectively, while after the application of exogenous selenium, the selenium content in Se-BF and Se-YL reached 1.28 to 2.17 mg/kg and 0.37−2.23 mg/kg respectively. The dissolution patterns of Se-BF and Se-YL were investigated under different brewing conditions (temperature and duration), and the main components of Se-YL were more easily dissolved out than Se-BF, which might be attributed to the steaming process of Se-YL. Based on the sensory evaluation of tea infusion, 100 °C and 5 min were the optimal brewing conditions. Based on a daily tea consumption model, the increased brewing time reduced the content of dissolved components in tea infusions, along with the decreased in vitro antioxidant and hypoglycemic activities. Collectively, Se-YL demonstrated superior sensory and nutritional attributes compared to Se-BF. This study explored the influence of brewing conditions on the dissolution patterns and in vitro bioactivities of selenium-enriched green teas, providing guidance for scientific tea brewing and consumption.
Показать больше [+] Меньше [-]Changes in the physicochemical and volatile profiles during the winemaking of Marselan in the Eastern Foot of Helan Mountain, China Полный текст
2024
Lei Fang | Ningli Qi | Yajun Li | Tinghui Chen | Xiao Gong
Changes in the physicochemical and volatile profiles during the winemaking of Marselan in the Eastern Foot of Helan Mountain, China Полный текст
2024
Lei Fang | Ningli Qi | Yajun Li | Tinghui Chen | Xiao Gong
Marselan wine, one of the most important wines in the Ningxia Hui Autonomous Region of China, has attracted much attention due to its unique quality. This study focused on determining and analyzing the changes in volatile flavor compounds and antioxidant activity during different stages of Marselan winemaking. A total of 40 volatile aroma compounds were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Among these compounds, ethyl hexanoate, isoamyl acetate, ethyl formate, ethyl acetate, ethyl butanoate, ethyl octanoate, 3-methyl-1-butanol, ethanol, and 2-methyl-1-propanol showed significant increases after fermentation. Flavonoid and phenol contents in Marselan wine samples also significantly increased after fermentation, demonstrating high antioxidant capacity. Principal component analysis (PCA) successfully distinguished the fruit juice processing stage, alcohol fermentation stage, and malolactic fermentation stage, while the malolactic fermentation stage and wine stable stage could not be distinguished, This indicates that the formation of aroma profiles primarily occurs during the malolactic fermentation stage. The study successfully established flavor fingerprints of samples from different stages of Marselan wine production based on the detected volatile compounds.
Показать больше [+] Меньше [-]Changes in the physicochemical and volatile profiles during the winemaking of Marselan in the Eastern Foot of Helan Mountain, China Полный текст
2024
Lei Fang | Ningli Qi | Yajun Li | Tinghui Chen | Xiao Gong
Marselan wine, one of the most important wines in the Ningxia Hui Autonomous Region of China, has attracted much attention due to its unique quality. This study focused on determining and analyzing the changes in volatile flavor compounds and antioxidant activity during different stages of Marselan winemaking. A total of 40 volatile aroma compounds were identified by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Among these compounds, ethyl hexanoate, isoamyl acetate, ethyl formate, ethyl acetate, ethyl butanoate, ethyl octanoate, 3-methyl-1-butanol, ethanol, and 2-methyl-1-propanol showed significant increases after fermentation. Flavonoid and phenol contents in Marselan wine samples also significantly increased after fermentation, demonstrating high antioxidant capacity. Principal component analysis (PCA) successfully distinguished the fruit juice processing stage, alcohol fermentation stage, and malolactic fermentation stage, while the malolactic fermentation stage and wine stable stage could not be distinguished, This indicates that the formation of aroma profiles primarily occurs during the malolactic fermentation stage. The study successfully established flavor fingerprints of samples from different stages of Marselan wine production based on the detected volatile compounds.
Показать больше [+] Меньше [-]Microbial enzymes: the bridge between Daqu flavor and microbial communities Полный текст
2024
Zelong Zhong | Tianyi Liu | Kaiping He | Min Zhong | Xiaoxue Chen | Yansong Xue | Beizhong Han | Diqiang Wang | Jun Liu
Microbial enzymes: the bridge between Daqu flavor and microbial communities Полный текст
2024
Zelong Zhong | Tianyi Liu | Kaiping He | Min Zhong | Xiaoxue Chen | Yansong Xue | Beizhong Han | Diqiang Wang | Jun Liu
Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Baijiu. The distinctive flavor profile, a key attribute of Baijiu, is intricately linked to the microflora present in Daqu. To date, research on Daqu has primarily concentrated on the diversity of microbial communities, microbial interactions, flavor characteristics, and biochemical properties. The functional enzyme system in Daqu serves as a crucial link connecting the flavor of Baijiu with the microbial community of Daqu. However, reviews that particularly focus on the role of enzymes in determining the quality of Daqu have not yet been reported. Thus, here the types and production processes of Daqu are initially summarized. Then, the pathways involved in the production of the major flavor substances in Daqu are elucidated, as well as the role and contribution of different functional enzymes in the formation of Daqu flavor. Finally, the current technologies for improving Daqu flavor through microbial inoculation aree discussed, including the advantages, shortcomings, and bottlenecks of microbial inoculation. The findings gained in this study provide valuable information for the efficient production of high-quality Daqu for the brewing of Baijiu.
Показать больше [+] Меньше [-]Microbial enzymes: the bridge between Daqu flavor and microbial communities Полный текст
2024
Zelong Zhong | Tianyi Liu | Kaiping He | Min Zhong | Xiaoxue Chen | Yansong Xue | Beizhong Han | Diqiang Wang | Jun Liu
Baijiu Daqu, a traditional component in the Baijiu brewing process, serves as both a 'saccharifying fermenting agent' and an 'aroma-producing catalyst', embodying a rich historical legacy. Daqu offers a diverse microorganism environment that is crucial for the fermentation of Baijiu. The distinctive flavor profile, a key attribute of Baijiu, is intricately linked to the microflora present in Daqu. To date, research on Daqu has primarily concentrated on the diversity of microbial communities, microbial interactions, flavor characteristics, and biochemical properties. The functional enzyme system in Daqu serves as a crucial link connecting the flavor of Baijiu with the microbial community of Daqu. However, reviews that particularly focus on the role of enzymes in determining the quality of Daqu have not yet been reported. Thus, here the types and production processes of Daqu are initially summarized. Then, the pathways involved in the production of the major flavor substances in Daqu are elucidated, as well as the role and contribution of different functional enzymes in the formation of Daqu flavor. Finally, the current technologies for improving Daqu flavor through microbial inoculation aree discussed, including the advantages, shortcomings, and bottlenecks of microbial inoculation. The findings gained in this study provide valuable information for the efficient production of high-quality Daqu for the brewing of Baijiu.
Показать больше [+] Меньше [-]Overview of allergenic risk of novel foods Полный текст
2023
Zhuo Chen | Wenfeng Liu | Jian Wang | Dongxia Yan | Hua Feng | Yong Wu | Yongning Wu | Hongbing Chen
The reported cases of food allergies are steadily increasing. With the invention of more novel foods, new and unfamiliar allergens are being introduced into our diets, which raises concerns about the potential risk of novel food allergies. The purpose of this review is to assess the allergenic risks associated with novel food components, strategies for assessing risk in relation to novel food allergens, and current regulations for managing food allergens in novel food products.
Показать больше [+] Меньше [-]Novel nanobubble technology in food science: Application and mechanism Полный текст
2023
Miral Javed | Anam Matloob | Fatima-ezzahra Ettoumi | Arooj Rehman Sheikh | Ruyuan Zhang | Yanqun Xu
Nanobubble technology is one of the latest green technologies in food industry applications. Nanobubbles (NBs) are gas-filled nanoscopic bubbles with a diameter of < 500 nm. The mass production of bulk nano-bubbles raises growing interest due to their high stability, internal pressure, and an enormous surface-to-volume ratio. Also, they can increase surface area, alter the physicochemical characteristics of the medium, and facilitate mass transfer. Along with their size and stability, air, nitrogen, and carbon dioxide, NBs are widely recognized for their significance in food processing. The potential existence and ability of NBs to remain stable in liquids under ambient conditions have been a contentious issue for a long time due to the conventional thermodynamic theory. In this review, fundamental properties, and several generation methods of NBs have been described along with their mechanism. Moreover, NBs generation methods can produce fine and undeviating gas diffusion characteristics, which can be used to control the uniformity and textural qualities of various creamy and gel-based foods. Thus, we also described the possible applications of NBs along with their mechanism of action in extraction, freezing, foams, and film formation. The ability of NBs to impart health benefits makes them new, improved, and environmentally safe green techniques.
Показать больше [+] Меньше [-]Seagrass proteins: Sources of health-promoting agents awaiting exploration? Полный текст
2023
Tsun-Thai Chai | Jillian Lean Sim Ooi | Fai-Chu Wong
Isomerization and bioaccessibility of cypermethrin and fenpropathrin in Pacific oyster during simulated digestion as influenced by domestic cooking methods Полный текст
2023
Hangtao Xie | Yadan Jiao | Tian Li | Tuo Zhang | Yanyan Zheng | Yongkang Luo | Yuqing Tan | Chune Liu | Hui Hong
Pyrethroids can be ingested by humans through eating contaminated oysters, which is potentially harmful to health. This study aimed to investigate the effects of raw, steaming, and roasting on cypermethrin (CP) and fenpropathrin (FP) in oysters during simulated digestion. Results showed that the amount of released CP and FP was different from raw (CP: 0.617 µg·g−1, FP: 0.266 µg·g−1), steaming (CP: 0.498 µg·g−1, FP: 0.660 µg·g−1), and roasting (CP: 1.186 µg·g−1, FP: 0.588 µg·g−1) at the end of simulated digestion. The share of cis-CP and low-efficiency CP increased significantly (p < 0.05), and the share of high-efficiency trans-CP did not maintain a high level for a long time during simulated digestion. The fluorimetric titration and isothermal titration calorimetry confirmed that CP and FP could spontaneously interact with oyster actin, and CP could bind with oyster actin more tightly than FP. This study reveals that cooking methods affect the binding capacity of CP and FP to oyster tissues and influence the changes of CP and FP in oysters during digestion. Furthermore, the current study provides a reference for assessing the potential harm of pyrethroids in oysters to consumers.
Показать больше [+] Меньше [-]Biochemical and physical investigations on detoxification of ginkgo kernel juice using probiotic fermentation with macroporous resin addition Полный текст
2023
Yuyu Sun | Jiaying Zhao | Sivakumar Manickam | Jingyang He | Dandan Li | Yongbin Han | Xiaosan Jiang | Yang Tao
The toxicity of ginkgo kernel is a global concern, restricting its consumption as a medicinal food. This study focuses on eliminating the toxic components, specifically ginkgolic acid, from ginkgo kernel juice. The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin. Compared to using lactic acid fermentation alone, adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice. After 48 h of fermentation with macroporous resin, the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69% and 61%, respectively. Interestingly, the adsorption of microbial growth inhibitors, such as ginkgolic acid, 4'-O-methylpyridoxine, and phenolics, by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides. The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation. Also, the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored. From a mass transfer perspective, incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion. Consequently, this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid. This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation, and offer potential strategies to enhance the safety of ginkgo kernel products.
Показать больше [+] Меньше [-]Effects of non-starch polysaccharide on starch gelatinization and digestibility: a review Полный текст
2023
Sha Li | Wenjing Chen | Abel Wend-Soo Zongo | Yuanyuan Chen | Hongshan Liang | Jing Li | Bin Li
Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture, sensory attributes, and functional properties of the end product. In a binary system (starch and non-starch polysaccharides), the characteristics of starch, exemplified as gelatinization and digestibility undergo significant changes. This review article, through a combination of origin and chemical structure-based classification approach, explores the impact of non-starch polysaccharides on starch behavior, concretely for gelatinization and hydrolysis. The underlying mechanism to retard gelatinization gives rise to some colloids that can reduce water accessibility and interact with starch molecules, which vary with the origin. The interfering role of starch hydrolysis attributed to polysaccharides restrict starch swelling, the bulk viscosity, and more ordered structures occur in the mixture. Besides, the role of non-starch polysaccharides on enzymes is another factor. Therefore, this paper gives an overview of how non-starch polysaccharides interfere with starch gelatinization and digestion, which provides a comprehensive understanding of starchy products.
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