This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid(Glu)-galactose(Gal)Amadori rearrangement product(GG-ARP)and the solution.The flavor formation from GG-ARP during...This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid(Glu)-galactose(Gal)Amadori rearrangement product(GG-ARP)and the solution.The flavor formation from GG-ARP during the thermal degradation was investigated.Compared to the volatile compounds in Glu-Gal Maillard reaction products(GG-MRP),pyrazines in the volatile compounds derived from GG-ARP were restrained.The disadvantage in evolution asynchrony and content sufficiency ofα-dicarbonyl compounds and Glu in the GG-ARP model limited the pyrazines formation.With the addition of Gal,the asynchronous effect was further exacerbated,and the furans in the GG-ARP-Gal model(956.81μg/L,120℃,60 min)were more significantly dominant among the volatile flavor compounds than in the GG-ARP model(454.98μg/L,120℃,60 min),while the pyrazines were still missing.Whereas,the extra-added Glu in the GG-ARP model could offset the deficiency of amino acids growth afterα-dicarbonyl formation and promote the formation of pyrazines(74.47μg/L,120℃,60 min).Meanwhile,the formation of diketones(92.96μg/L,120℃,60 min)was promoted.The addition of Glu enhanced both milk-like and baking flavor of the GG-ARP system simultaneously.Formulated GG-ARP-Glu mixture was proposed to promisingly achieve the controlled formation of process flavors for baked foods with both desirable milk-like and baking scent.展开更多
Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradi...Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.展开更多
Yellowing even browning of radish commonly occurred during the traditional pickling.This research aimed to determine the reason of yellowing of pickled radish,and propose the method for yellowing inhibition.The activi...Yellowing even browning of radish commonly occurred during the traditional pickling.This research aimed to determine the reason of yellowing of pickled radish,and propose the method for yellowing inhibition.The activity of endogenous enzymes in radish were analyzed,and the relationship between the activity and the browning was investigated.Myrosinase and polyphenol oxidase(PPO)were found as main potential enzymes resulting in browning of radish.During traditional salting processing,the myrosinase activity decreased,particularly at a high speed in the first 14 days,while the PPO activity did not decrease observably.The a*and b*values of salted radish were significantly correlated with myrosinase and PPO activity.Acid treatment was observed to be effective for browning inhibition of radish during soaking and storage,and the low pH conditions contributed to the preservation of original green color of radish.Stronger acidification during the first 3 d played a much more important role in browning inhibition than following weaker acidification treatment for 27 d.Low pH showed an inhibition effect on PPO activity,but myrosinase reactivity was more sensitive to pH changes than PPO.The myrosinase in the radish treated in the pickling solution at pH 2 was completely inactivated during the first 3 days.Further investigation of pH effect on improvement of salted radish color concluded that pH 2.4 was the optimal pH for the inactivation of myrosinase and PPO.Accordingly,short-term accurate acidification coupled with traditional salting treatment was originally proposed for effective browning inhibition of pickled radish.展开更多
This work was conducted to compare the differences in odor attributes and the formation causes of pork belly cooked by different heating modes and the feasibility of achieving convenient and delicious cooking of stir-...This work was conducted to compare the differences in odor attributes and the formation causes of pork belly cooked by different heating modes and the feasibility of achieving convenient and delicious cooking of stir-fried pork cuisines by modifying the heat transfer mode of the microwave.The effects of traditional pan-heating(TH),microwave heating(MH),and microwave combined with conduction heating(MH+CH)on sensory aroma attributes,aroma profile,free fatty acids,and volatile compounds of pork belly were investigated.The results showed that the pork belly heated by TH had the lowest total amount of stable volatile compounds(1695.41μg/kg)and contents of free fatty acids(751.44 mg/100g),but the balanced distribution and the rich contents of volatile compounds derived from thermal processing resulted in the better aroma quality of pork belly.In contrast,although the pork belly cooked by MH had higher free fatty acids contents(1215.32 mg/100g)and the highest volatile compounds(5410.56μg/kg),due to the cell destruction effect and the molecular movement acceleration of microwave,the contents of volatile compounds derived from spices were too high,leading to the disharmony of aroma characteristics.However,the pork belly cooked with MH+CH not only promoted the production of free fatty acids(1434.23 mg/100g),but also increased the generation and retention of pork characteristic aroma by changing the heating modes.Compared with MH,it enhanced the uniformity of aroma distribution and improved the overall aroma similarity to TH.展开更多
Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,bro...Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,browning precursors,and taste characteristics was carried out throughout the thermal treatment at low temperature,where the Maillard reaction process was slowed down,and the formation and degradation of MRIs were dynamically balanced at low conversion rates.The reaction between amino compounds and the reducing sugars contributed to the increased taste characteristics during the early phase of Maillard reaction.Fluorescence intensity was reduced after reaching its maximum value and browning intensity was significantly increased during vacuum drying,which confirmed that the Maillard reaction entered into an advanced stage.Vacuum drying also led to a significant increase in the total amount of volatile compounds in the subsequent thermal processing reaction(from 212.93 ng/g to 564.91 ng/g),which demonstrated that the higher fluorescence intensities resulted in the more accumulation of MRIs and better capabilities of flavor formation.展开更多
Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L...Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L-cysteine was investigated on the browning,taste properties(salty,umami,and kokumi),and characteristic volatile compounds of MPs.Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis(AEDA)and odor active values(OAVs).Partial least squares regression(PLSR)was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs.3-Methylbutanal,5-methyl-2-thiophenecarboxaldehyde,dimethyl trisulfide,trimethylpyrazine,and 3-ethyl-2,5-dimethylpyrazine,which significantly contributed to the caramel and roast characteristics of MPs,were inhibited through the addition of L-cysteine and regulation of temperature below 120◦C.The DFCs prepared at 110℃for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods.When 0.3%DFCs were added to the soaking solution of sugared garlic,the hardness and fracturability of sugared garlic were increased by 45.26%and 19.15%,respectively,which meant this MPs could be used to improve the edible texture of sugared garlics.展开更多
In order to clarify the modulation of microwave and conduction heating on the aroma release and adsorption of meat,the effect of different myofibrillar proteins(MP)on the release ability of pyrazines(2-methylpyrazine,...In order to clarify the modulation of microwave and conduction heating on the aroma release and adsorption of meat,the effect of different myofibrillar proteins(MP)on the release ability of pyrazines(2-methylpyrazine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)was investigated.The adsorption ability,hydrophobicity of MP,and thermodynamic parameters were analyzed.Conduction heating by water bath exhibited stronger adsorption ability of MP for 2-methylpyrazine(17.17±2.27%)than that of microwave,followed by 2,3,5-trimethylpyrazine(11.50±0.91%)and 2,5-dimethylpyrazine(8.63±5.24%),which accounted for the structures of pyrazines.Water bath heating promoted protein unfolding leading to increased exposure of hydrophobic regions thereby enhancing binding affinity with pyrazine flavor compounds.Furthermore,fluorescence quenching ability was enhanced with increasing substituents on pyrazine flavor compounds.The hydrophobic interaction between 2,5-dimethylpyrazine and MP was dominant in both heat treatments.The interactions of conduction-heated MP with 2-methylpyrazine and 2,3,5-trimethylpyrazine predominantly involved hydrophobic forces,whereas interactions with microwave-heated proteins were primarily driven by van der Waals forces and hydrogen bonding effects.The results obtained from this study provide valuable theoretical insights into understanding the differences in the flavor release of meat product resulting from microwave versus water bath heating.展开更多
Unexpected browning was observed in sorbitol and amino acid system under high-temperature process and long-term storage.The effect of glycerol on the browning reaction of sorbitol-glycine model system under different ...Unexpected browning was observed in sorbitol and amino acid system under high-temperature process and long-term storage.The effect of glycerol on the browning reaction of sorbitol-glycine model system under different heat treatment time was explored.The results confirmed that partial sorbitol was converted to glucose and fructose,which underwent a Maillard reaction with glycine to produce the melanoidins.Glycerol concentration and the heating time were positively correlated with the course of the reaction,which reflected in the increase of browning index,the rise of uncolored intermediate products and fluorescent substance accumulation.Compared with the system without glycerol,the browning index increased by about 100 times and the accumulation of uncolored intermediate products increased by 65 times with the presence of 4 mol/L glycerol.Furthermore,the content ofα-dicarbonyl compounds(glyoxal,methylglyoxal and 2,3-butanedione)in the system was changed by glycerol,which showed a trend of first increasing and then decreasing with the accumulation of melanoidins,and reached a peak value of 190.6 mg/L after heating for 2 h.The glycerol-dependent browning was related to the water activity of the system at a high level(>0.80)and the migration rate of free water to immobilized water ranging from 0.60%to 8.59%.It indicated that glycerol could promote the reaction by influencing the substrate concentration,weakening the inhibition of product and promoting the conversion of sorbitol to reducing sugar.展开更多
Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom a...Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom alcohol)to enhance the mushroom aroma of the MPs.Among the three UFAs tested,linoleic acid(LA)exhibited the strongest promoting effect on 1-octen-3-ol,resulting in a 1-octen-3-ol content of 74.57±1.48μg/L in MPs.When LA was co-heated with L-cysteine and/or xylose,a synergistic effect was observed between LA and L-cysteine,leading to the highest 1-octen-3-ol content of 211.29±3.62μg/L in LA-L-cysteine-xylose system.The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor.The incorporation of 25%safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production(133.09±8.74μg/L)in MPs.These findings provide new ideas for enhancing the mushroom aroma,offering potential applications in flavor design and food processing.展开更多
To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effe...To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effects of enzymatic hydrolysis on extraction yield and volatile composition.Twenty-three terpenoid compounds were identified as the characteristic volatile aroma compounds of black pepper EO through GC-MS-O coupled with aroma extract dilution analysis(AEDA),among which 3-carene,caryophyllene oxide,and cyclofenchene showed notably high flavor dilution(FD)factors of 243,729,and 729,respectively.A highly practical protocol of using pre-freezing at20◦C for 6 h followed by universal pulverization for 18 s(F-P-18s)was proposed to enhance both the yield and quality of black pepper EO.This method increased the EO yield from 2.35 mL/100 g to 2.74 mL/100 g.Physically,pre-freezing enhanced the brittleness of the black peppercorns,promoting more efficient cell rupture and facilitating a thorough release of intracellular EO.Subsequent enzymatic hydrolysis of the F-P-18s sample using Viscozyme L(VL)and Alcalase 2.4 L(AL)further increased the EO yield by 8.0%(from 2.74 mL/100 g to 2.96 mL/100 g),resulting in the highest total volatile compounds of 253.40±1.12 mg/mL.展开更多
To elucidate the impact of oxygen concentration on the browning reactions containing sugar alcohols and amino acids,the sorbitol-glycine model system was investigated.The color changes under varying oxygen levels were...To elucidate the impact of oxygen concentration on the browning reactions containing sugar alcohols and amino acids,the sorbitol-glycine model system was investigated.The color changes under varying oxygen levels were observed.The melanoidin formation and evolution of browning precursors including reducing sugar,Amadori rearrangement product(ARP),andα-dicarbonyl compounds were traced during the accelerated incubation process at 60℃.Compared with the system under 2%O2,the browning index decreased by about 2.5 times after 28-day storage at 30%O2,with the accumulation rate of fluorescent compounds decreasing by 3.9 times.Furthermore,the content of pyrazine compounds decreased by 20.7 times after six months of storage at 30%O2.This was related to the competition between oxidation reactions and dehydration reactions.Although a higher oxygen concentration promoted the conversion of sorbitol to glucose and the formation of ARP and 3-deoxyglucosone,it also accelerated the oxidative cleavage ofα-dicarbonyl to organic acids and inhibited the retroaldolization of deoxyglucosones into shorter dicarbonyl compounds.Moreover,the inhibitory effect of oxygen on the generation of dicarbonyl compounds was more pronounced,ultimately leading to the suppression of browning.This study proposes a new strategy for maintaining the quality of low-sugar beverages containing sorbitol through modified atmosphere packaging.展开更多
Conventional pepper peeling methods are facing critical challenges,including suboptimal efficiency,compromisedproduct quality,and significant environmental concerns.Steam explosion has emerged as a promisingalternativ...Conventional pepper peeling methods are facing critical challenges,including suboptimal efficiency,compromisedproduct quality,and significant environmental concerns.Steam explosion has emerged as a promisingalternative for sustainable biomass processing,owing to its efficiency and eco-friendly attributes.This studyaimed to clarify the influence of steam explosion conditions on pepper peeling and the underlying mechanisms.The effects of steam pressure and maintenance time on the peeling effectiveness and the quality of pepper wereinvestigated.Compared with the soaking method(7 d),the steam explosion treatment achieved a similar peelingrate in a short time(0.45 MPa,120 s),and the black fruit rate was reduced by 6.1%.In addition,the whitenessvalue of white pepper was increased after steam explosion treatment,which was attributed to the loss ofpolyphenols and the reduction in the relative activity of polyphenol oxidase.Steam explosion also facilitatedmore effective retention of piperine,resulting in a content increase of 1.8 g/100 g.The instantaneous pressurerelief resulted in the destruction of the cell structure of the pepper peel.This process was accompanied by thethermal degradation of pectin and cellulose components,which decreased by 9.8%and 22.8%,respectively.Meanwhile,the pectin content the main chain and side chain groups of the rhamngalacturonan I domain werebroken,which ultimately promoted the degradation and shedding of pepper peel.This study proposes a new,efficient method for pepper peeling.展开更多
The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried sampl...The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried samples containing GR-ARP decreased continuously with an intensified degree of dehydration.Lowerwater activity(from 0.23 to 0.13)and higher GR-ARP yield(from 46.56%to 64.02%)in the spray-dried productswere found with the increase of inlet temperature,the slowdown of feed speed,and the alkalization of stocksolution.Moreover,during the spray drying and formation of powders,the intensified dissipation of bound waterto free water promoted intermolecular condensation that compensated bound water,favoring the directedconversion of GSH/Rib into GR-ARP.Compared to rotary evaporation at 80℃,spray drying enabled a strongerrestraint of amide cleavage and sulfhydryl oxidation in GSH,which reduced the yield of GSH-derived byproductsby 16.39%.Thus,GR-ARP was achieved a peak yield of 64.02%at an initial pH of 7.00 based on more efficientintermolecular condensation and controlled side reactions of GSH when the inlet temperature was set at 170℃.The spray-dried sample containing richer GR-ARP and other flavor precursors showed a more similar flavorprofile to the heated GSH/Rib mixture(complete Maillard reaction products)than other GR-ARP-related thermalprocessing samples,such as vacuum-dehydrated,GR-ARP,GR-ARP+GSH,and GR-ARP+Rib samples,revealinga great potential of the ARP mixture prepared by spray drying for flavor enhancement.展开更多
Alanine(Ala)-xylose(Xyl)Amadori compound(A-X-ARP)was found to increase the yields of 1-octen-3-ol and enals derived from linoleic acid oxidation,during the thermal processing of Agrocybe aegerita enzymatic hydrolysate...Alanine(Ala)-xylose(Xyl)Amadori compound(A-X-ARP)was found to increase the yields of 1-octen-3-ol and enals derived from linoleic acid oxidation,during the thermal processing of Agrocybe aegerita enzymatic hydrolysates(AEH).To elucidate the key intermediate contributing to this enhancement,model systems combining linoleic acid with A-X-ARP,Ala,and glyoxal(GO)were established,and the reaction products were analyzed.Ala,regenerated through the decomposition A-X-ARP,was identified as a crucial factor driving the production of enals and 1-octen-3-ol.Further thermal reaction models of linoleic acid with amino acids featuring diverse side chains revealed the universal catalytic effect of amino acids on enals and 1-octen-3-ol formation.Moreover,the amino group within amino acids was determined to be the key functional group responsible for this catalytic activity.Notably,the presence of amino acid was observed to reduce the oxygen dependence of linoleic acid oxidation in producing 1-octen-3-ol and enals.As a result,the addition of A-X-ARP during the thermal treatment of AEH increased the yield of 1-octen-3-ol,a compound with a typical mushroom-like note,from 19.3±3.7(OAV=19)to 71.4±9.8μg/L(OAV=71).These findings provided new insights for the development of mushroom-flavored seasonings.展开更多
The effects of traditional flame stewing(TFS),commercial pressure cooking(PC),and sous-vide cooking(SVC)on the texture of pork belly and the underlying mechanism were investigated.SVC treatment at a low temper-ature(6...The effects of traditional flame stewing(TFS),commercial pressure cooking(PC),and sous-vide cooking(SVC)on the texture of pork belly and the underlying mechanism were investigated.SVC treatment at a low temper-ature(60℃)achieved weaker oxidation of sulfhydryl groups,lowerα-helical loss,higher surface hydropho-bicity,and actomyosin dissociation,which reduced the shrinkage of myofibrils and loss of immobilized water,thus contributed to a tender meat.However,the protein aggregation predominated without actomyosin disso-ciation during PC treatment,causing the toughening of meat.TFS and PC intensified the atrophy of adipocytes and damage of cell membranes,which helped for the softening of adipose tissue and achieved 13.82%and 17.62%lipid loss,respectively,and contributed to a higher ratio of polyunsaturated fatty acids to saturated fatty acids(0.45-0.46)than SVC(0.34).Comparisons showed that TFS was a more suitable method to prepare cooked pork belly with tender and juicy texture,low lipid content,and high ratio of polyunsaturated fatty acids to saturated fatty acids.This study offered new insights into how cooking regimes affect the texture and lipid-lowering effects of stewed pork.展开更多
Peeling is critical in garlic processing,impacting product quality and economic efficiency.A pretreatment coupling water regulation with flexible extrusion was developed to improve pneumatic peeling efficiency,with it...Peeling is critical in garlic processing,impacting product quality and economic efficiency.A pretreatment coupling water regulation with flexible extrusion was developed to improve pneumatic peeling efficiency,with its mechanism explored.Convective drying(40℃/8 h)reduced peel moisture content to 10.3%(wet basis),and subsequent flexible extrusion(10-15 N/7 s)treatment achieved a pneumatic peeling rate of 97.4%with minimal quality deterioration.Water in the garlic peel cell wall was effectively removed during water regulation,disrupting the integrity of its polysaccharide network structure.Meanwhile,the mechanical strength of the peel and molecular weight of pectin were reduced.In addition,water removal damaged the epidermal wax layer and caused cellular contraction and collapse,thereby weakening the adhesion of the middle lamella.Furthermore,flexible extrusion induced cracks on the peel,facilitating peel fragmentation and removal.The results lay the groundwork for efficient peeling of irregular and thermosensitive agricultural products.展开更多
基金supported by National Natural Science Foundation of China 32172330National First-class Discipline Program of Food Science and Technology JUFSTR20180204Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid(Glu)-galactose(Gal)Amadori rearrangement product(GG-ARP)and the solution.The flavor formation from GG-ARP during the thermal degradation was investigated.Compared to the volatile compounds in Glu-Gal Maillard reaction products(GG-MRP),pyrazines in the volatile compounds derived from GG-ARP were restrained.The disadvantage in evolution asynchrony and content sufficiency ofα-dicarbonyl compounds and Glu in the GG-ARP model limited the pyrazines formation.With the addition of Gal,the asynchronous effect was further exacerbated,and the furans in the GG-ARP-Gal model(956.81μg/L,120℃,60 min)were more significantly dominant among the volatile flavor compounds than in the GG-ARP model(454.98μg/L,120℃,60 min),while the pyrazines were still missing.Whereas,the extra-added Glu in the GG-ARP model could offset the deficiency of amino acids growth afterα-dicarbonyl formation and promote the formation of pyrazines(74.47μg/L,120℃,60 min).Meanwhile,the formation of diketones(92.96μg/L,120℃,60 min)was promoted.The addition of Glu enhanced both milk-like and baking flavor of the GG-ARP system simultaneously.Formulated GG-ARP-Glu mixture was proposed to promisingly achieve the controlled formation of process flavors for baked foods with both desirable milk-like and baking scent.
基金This research was supported by the Key Science and Technology Program of Anhui Province(202203a06020012)National Natural Science Foundation of China(32172330)+3 种基金Natural Science Foundation of Jiangsu Province(BK20200597)the Fundamental Research Funds for the Central Universities(JUSRP122040)National First-class Discipline Program of Food Science and Technology(JUFSTR20180204)“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Light color and savory flavor are difficult to be integrated in‘Thermal Process Flavoring’through traditional Maillard reaction.A light-colored seasoning from gluten peptide-glucose system was prepared through gradient temperature-elevating Maillard reaction with extra-added L-cysteine.Greater saltiness and umami enhancement effect of Maillard reaction products(MRPs)were observed from weaker reaction,while lower temperature and longer heating time were conducive to yield kokumi-taste compounds.With the addition of L-cysteine,intensities of fluorescence and UV-VIS absorption of MRPs were weakened.An inhibition of browning and a decrease ofα-dicarbonyls concentration caused by L-cysteine were observed.The addition of L-cysteine also led to an increase of peptides below 500 Da(from 53.27 mg/mL to 56.50 mg/mL)and a decrease of cross-linking products in 1-3 kDa,which accounted for superior umami and gentle kokumi attribute of the light-colored products compared with the MRPs without L-cysteine addition.
基金supported by National First-class Discipline Program of Food Science and Technology JUFSTR20180204“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Yellowing even browning of radish commonly occurred during the traditional pickling.This research aimed to determine the reason of yellowing of pickled radish,and propose the method for yellowing inhibition.The activity of endogenous enzymes in radish were analyzed,and the relationship between the activity and the browning was investigated.Myrosinase and polyphenol oxidase(PPO)were found as main potential enzymes resulting in browning of radish.During traditional salting processing,the myrosinase activity decreased,particularly at a high speed in the first 14 days,while the PPO activity did not decrease observably.The a*and b*values of salted radish were significantly correlated with myrosinase and PPO activity.Acid treatment was observed to be effective for browning inhibition of radish during soaking and storage,and the low pH conditions contributed to the preservation of original green color of radish.Stronger acidification during the first 3 d played a much more important role in browning inhibition than following weaker acidification treatment for 27 d.Low pH showed an inhibition effect on PPO activity,but myrosinase reactivity was more sensitive to pH changes than PPO.The myrosinase in the radish treated in the pickling solution at pH 2 was completely inactivated during the first 3 days.Further investigation of pH effect on improvement of salted radish color concluded that pH 2.4 was the optimal pH for the inactivation of myrosinase and PPO.Accordingly,short-term accurate acidification coupled with traditional salting treatment was originally proposed for effective browning inhibition of pickled radish.
基金The research was supported by the National Key R&D Program of China(2021YFD2100103)。
文摘This work was conducted to compare the differences in odor attributes and the formation causes of pork belly cooked by different heating modes and the feasibility of achieving convenient and delicious cooking of stir-fried pork cuisines by modifying the heat transfer mode of the microwave.The effects of traditional pan-heating(TH),microwave heating(MH),and microwave combined with conduction heating(MH+CH)on sensory aroma attributes,aroma profile,free fatty acids,and volatile compounds of pork belly were investigated.The results showed that the pork belly heated by TH had the lowest total amount of stable volatile compounds(1695.41μg/kg)and contents of free fatty acids(751.44 mg/100g),but the balanced distribution and the rich contents of volatile compounds derived from thermal processing resulted in the better aroma quality of pork belly.In contrast,although the pork belly cooked by MH had higher free fatty acids contents(1215.32 mg/100g)and the highest volatile compounds(5410.56μg/kg),due to the cell destruction effect and the molecular movement acceleration of microwave,the contents of volatile compounds derived from spices were too high,leading to the disharmony of aroma characteristics.However,the pork belly cooked with MH+CH not only promoted the production of free fatty acids(1434.23 mg/100g),but also increased the generation and retention of pork characteristic aroma by changing the heating modes.Compared with MH,it enhanced the uniformity of aroma distribution and improved the overall aroma similarity to TH.
基金the financial support of the Key Science and Technology Program of Anhui Province(202203a06020012)“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘Maillard reaction intermediates(MRIs)derived from peanut protein hydrolysates(PPH)and xylose(Xyl)were prepared using the water bath combined with spray drying and vacuum drying.The monitoring of free amino content,browning precursors,and taste characteristics was carried out throughout the thermal treatment at low temperature,where the Maillard reaction process was slowed down,and the formation and degradation of MRIs were dynamically balanced at low conversion rates.The reaction between amino compounds and the reducing sugars contributed to the increased taste characteristics during the early phase of Maillard reaction.Fluorescence intensity was reduced after reaching its maximum value and browning intensity was significantly increased during vacuum drying,which confirmed that the Maillard reaction entered into an advanced stage.Vacuum drying also led to a significant increase in the total amount of volatile compounds in the subsequent thermal processing reaction(from 212.93 ng/g to 564.91 ng/g),which demonstrated that the higher fluorescence intensities resulted in the more accumulation of MRIs and better capabilities of flavor formation.
基金supported by the Key Science and Technology Program of Anhui Province(202203a06020012)National Natural Science Foundation of China(32172330)“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Maillard peptides(MPs)were derived from distillers’grain hydrolysates(DGPs)and fructose,and MPs prepared with and without exogenous L-cysteine were respectively defined as DFCs and DFs.The influences of extra-added L-cysteine was investigated on the browning,taste properties(salty,umami,and kokumi),and characteristic volatile compounds of MPs.Eleven aroma-active compounds were identified as the key volatile compounds of MPs through aroma extract dilution analysis(AEDA)and odor active values(OAVs).Partial least squares regression(PLSR)was used to investigate the relationship between the sensory properties and the concentrations of the volatile compounds in DFCs and DFs.3-Methylbutanal,5-methyl-2-thiophenecarboxaldehyde,dimethyl trisulfide,trimethylpyrazine,and 3-ethyl-2,5-dimethylpyrazine,which significantly contributed to the caramel and roast characteristics of MPs,were inhibited through the addition of L-cysteine and regulation of temperature below 120◦C.The DFCs prepared at 110℃for 120 min exhibited desirable taste properties and suitable aroma to non-thermal processed foods.When 0.3%DFCs were added to the soaking solution of sugared garlic,the hardness and fracturability of sugared garlic were increased by 45.26%and 19.15%,respectively,which meant this MPs could be used to improve the edible texture of sugared garlics.
基金support of National Key R&D Program of China(2021YED2100103)program of“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘In order to clarify the modulation of microwave and conduction heating on the aroma release and adsorption of meat,the effect of different myofibrillar proteins(MP)on the release ability of pyrazines(2-methylpyrazine,2,5-dimethylpyrazine,and 2,3,5-trimethylpyrazine)was investigated.The adsorption ability,hydrophobicity of MP,and thermodynamic parameters were analyzed.Conduction heating by water bath exhibited stronger adsorption ability of MP for 2-methylpyrazine(17.17±2.27%)than that of microwave,followed by 2,3,5-trimethylpyrazine(11.50±0.91%)and 2,5-dimethylpyrazine(8.63±5.24%),which accounted for the structures of pyrazines.Water bath heating promoted protein unfolding leading to increased exposure of hydrophobic regions thereby enhancing binding affinity with pyrazine flavor compounds.Furthermore,fluorescence quenching ability was enhanced with increasing substituents on pyrazine flavor compounds.The hydrophobic interaction between 2,5-dimethylpyrazine and MP was dominant in both heat treatments.The interactions of conduction-heated MP with 2-methylpyrazine and 2,3,5-trimethylpyrazine predominantly involved hydrophobic forces,whereas interactions with microwave-heated proteins were primarily driven by van der Waals forces and hydrogen bonding effects.The results obtained from this study provide valuable theoretical insights into understanding the differences in the flavor release of meat product resulting from microwave versus water bath heating.
基金support for study by Procter&Gamble Technology(Beijing)Co.,Ltd.program of“Collaborative innovation center of food safety and quality control in Jiangsu Province”.
文摘Unexpected browning was observed in sorbitol and amino acid system under high-temperature process and long-term storage.The effect of glycerol on the browning reaction of sorbitol-glycine model system under different heat treatment time was explored.The results confirmed that partial sorbitol was converted to glucose and fructose,which underwent a Maillard reaction with glycine to produce the melanoidins.Glycerol concentration and the heating time were positively correlated with the course of the reaction,which reflected in the increase of browning index,the rise of uncolored intermediate products and fluorescent substance accumulation.Compared with the system without glycerol,the browning index increased by about 100 times and the accumulation of uncolored intermediate products increased by 65 times with the presence of 4 mol/L glycerol.Furthermore,the content ofα-dicarbonyl compounds(glyoxal,methylglyoxal and 2,3-butanedione)in the system was changed by glycerol,which showed a trend of first increasing and then decreasing with the accumulation of melanoidins,and reached a peak value of 190.6 mg/L after heating for 2 h.The glycerol-dependent browning was related to the water activity of the system at a high level(>0.80)and the migration rate of free water to immobilized water ranging from 0.60%to 8.59%.It indicated that glycerol could promote the reaction by influencing the substrate concentration,weakening the inhibition of product and promoting the conversion of sorbitol to reducing sugar.
基金supported by the Key Science and Technology Program of Anhui Province(202423l10050061)Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province.
文摘Extra-added L-cysteine effectively inhibited the browning of Maillard peptides(MPs)derived from Lentinus edodes.Meanwhile,an unsaturated fatty acid(UFA)was introduced to increase the content of 1-octen-3-ol(mushroom alcohol)to enhance the mushroom aroma of the MPs.Among the three UFAs tested,linoleic acid(LA)exhibited the strongest promoting effect on 1-octen-3-ol,resulting in a 1-octen-3-ol content of 74.57±1.48μg/L in MPs.When LA was co-heated with L-cysteine and/or xylose,a synergistic effect was observed between LA and L-cysteine,leading to the highest 1-octen-3-ol content of 211.29±3.62μg/L in LA-L-cysteine-xylose system.The enzymatic hydrolysate of commercial safflower seed oil was further used as an alternative source of LA to fortify the typical mushroom flavor.The incorporation of 25%safflower seed oil hydrolysate was recommended to enhance the 1-octen-3-ol production(133.09±8.74μg/L)in MPs.These findings provide new ideas for enhancing the mushroom aroma,offering potential applications in flavor design and food processing.
基金funded by the National Key R&D Program of China(2023YFD2100500)“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘To simultaneously improve the extraction yield and preserve the characteristic aroma of black pepper essential oil(EO),this study investigated the synergistic role of pre-freezing and pulverization,as well as the effects of enzymatic hydrolysis on extraction yield and volatile composition.Twenty-three terpenoid compounds were identified as the characteristic volatile aroma compounds of black pepper EO through GC-MS-O coupled with aroma extract dilution analysis(AEDA),among which 3-carene,caryophyllene oxide,and cyclofenchene showed notably high flavor dilution(FD)factors of 243,729,and 729,respectively.A highly practical protocol of using pre-freezing at20◦C for 6 h followed by universal pulverization for 18 s(F-P-18s)was proposed to enhance both the yield and quality of black pepper EO.This method increased the EO yield from 2.35 mL/100 g to 2.74 mL/100 g.Physically,pre-freezing enhanced the brittleness of the black peppercorns,promoting more efficient cell rupture and facilitating a thorough release of intracellular EO.Subsequent enzymatic hydrolysis of the F-P-18s sample using Viscozyme L(VL)and Alcalase 2.4 L(AL)further increased the EO yield by 8.0%(from 2.74 mL/100 g to 2.96 mL/100 g),resulting in the highest total volatile compounds of 253.40±1.12 mg/mL.
基金support of National Key R&D Program of China(2023YFD2100500)program of“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘To elucidate the impact of oxygen concentration on the browning reactions containing sugar alcohols and amino acids,the sorbitol-glycine model system was investigated.The color changes under varying oxygen levels were observed.The melanoidin formation and evolution of browning precursors including reducing sugar,Amadori rearrangement product(ARP),andα-dicarbonyl compounds were traced during the accelerated incubation process at 60℃.Compared with the system under 2%O2,the browning index decreased by about 2.5 times after 28-day storage at 30%O2,with the accumulation rate of fluorescent compounds decreasing by 3.9 times.Furthermore,the content of pyrazine compounds decreased by 20.7 times after six months of storage at 30%O2.This was related to the competition between oxidation reactions and dehydration reactions.Although a higher oxygen concentration promoted the conversion of sorbitol to glucose and the formation of ARP and 3-deoxyglucosone,it also accelerated the oxidative cleavage ofα-dicarbonyl to organic acids and inhibited the retroaldolization of deoxyglucosones into shorter dicarbonyl compounds.Moreover,the inhibitory effect of oxygen on the generation of dicarbonyl compounds was more pronounced,ultimately leading to the suppression of browning.This study proposes a new strategy for maintaining the quality of low-sugar beverages containing sorbitol through modified atmosphere packaging.
基金supported by the project of National Key R&D Program of China(2023YFD2100500)support from the Ongoing Research Funding Program,(ORF-2026-1073),King Saud University,Riyadh,Saudi Arabia.
文摘Conventional pepper peeling methods are facing critical challenges,including suboptimal efficiency,compromisedproduct quality,and significant environmental concerns.Steam explosion has emerged as a promisingalternative for sustainable biomass processing,owing to its efficiency and eco-friendly attributes.This studyaimed to clarify the influence of steam explosion conditions on pepper peeling and the underlying mechanisms.The effects of steam pressure and maintenance time on the peeling effectiveness and the quality of pepper wereinvestigated.Compared with the soaking method(7 d),the steam explosion treatment achieved a similar peelingrate in a short time(0.45 MPa,120 s),and the black fruit rate was reduced by 6.1%.In addition,the whitenessvalue of white pepper was increased after steam explosion treatment,which was attributed to the loss ofpolyphenols and the reduction in the relative activity of polyphenol oxidase.Steam explosion also facilitatedmore effective retention of piperine,resulting in a content increase of 1.8 g/100 g.The instantaneous pressurerelief resulted in the destruction of the cell structure of the pepper peel.This process was accompanied by thethermal degradation of pectin and cellulose components,which decreased by 9.8%and 22.8%,respectively.Meanwhile,the pectin content the main chain and side chain groups of the rhamngalacturonan I domain werebroken,which ultimately promoted the degradation and shedding of pepper peel.This study proposes a new,efficient method for pepper peeling.
基金supported by the National Natural Science Foundation of China 32172330Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province。
文摘The Amadori rearrangement product(GR-ARP)derived from glutathione/ribose mixture(GSH/Rib)was preparedthrough spray drying characterized by short-term high temperature dehydration.The water activity ofspray-dried samples containing GR-ARP decreased continuously with an intensified degree of dehydration.Lowerwater activity(from 0.23 to 0.13)and higher GR-ARP yield(from 46.56%to 64.02%)in the spray-dried productswere found with the increase of inlet temperature,the slowdown of feed speed,and the alkalization of stocksolution.Moreover,during the spray drying and formation of powders,the intensified dissipation of bound waterto free water promoted intermolecular condensation that compensated bound water,favoring the directedconversion of GSH/Rib into GR-ARP.Compared to rotary evaporation at 80℃,spray drying enabled a strongerrestraint of amide cleavage and sulfhydryl oxidation in GSH,which reduced the yield of GSH-derived byproductsby 16.39%.Thus,GR-ARP was achieved a peak yield of 64.02%at an initial pH of 7.00 based on more efficientintermolecular condensation and controlled side reactions of GSH when the inlet temperature was set at 170℃.The spray-dried sample containing richer GR-ARP and other flavor precursors showed a more similar flavorprofile to the heated GSH/Rib mixture(complete Maillard reaction products)than other GR-ARP-related thermalprocessing samples,such as vacuum-dehydrated,GR-ARP,GR-ARP+GSH,and GR-ARP+Rib samples,revealinga great potential of the ARP mixture prepared by spray drying for flavor enhancement.
基金supported by the National Natural Science Foun-dation of China 32172330Postgraduate Research&Practice Innova-tion Program of Jiangsu Province(KYCX23_2513)+2 种基金China Postdoctoral Science Foundation(2022M710176)“Collaborative innovation center of food safety and quality control in Jiangsu Province”the China Scholarship Council(202406790101).
文摘Alanine(Ala)-xylose(Xyl)Amadori compound(A-X-ARP)was found to increase the yields of 1-octen-3-ol and enals derived from linoleic acid oxidation,during the thermal processing of Agrocybe aegerita enzymatic hydrolysates(AEH).To elucidate the key intermediate contributing to this enhancement,model systems combining linoleic acid with A-X-ARP,Ala,and glyoxal(GO)were established,and the reaction products were analyzed.Ala,regenerated through the decomposition A-X-ARP,was identified as a crucial factor driving the production of enals and 1-octen-3-ol.Further thermal reaction models of linoleic acid with amino acids featuring diverse side chains revealed the universal catalytic effect of amino acids on enals and 1-octen-3-ol formation.Moreover,the amino group within amino acids was determined to be the key functional group responsible for this catalytic activity.Notably,the presence of amino acid was observed to reduce the oxygen dependence of linoleic acid oxidation in producing 1-octen-3-ol and enals.As a result,the addition of A-X-ARP during the thermal treatment of AEH increased the yield of 1-octen-3-ol,a compound with a typical mushroom-like note,from 19.3±3.7(OAV=19)to 71.4±9.8μg/L(OAV=71).These findings provided new insights for the development of mushroom-flavored seasonings.
基金supported by the National Key R&D Pro-gram 2021YFD2100103,and“Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province”.
文摘The effects of traditional flame stewing(TFS),commercial pressure cooking(PC),and sous-vide cooking(SVC)on the texture of pork belly and the underlying mechanism were investigated.SVC treatment at a low temper-ature(60℃)achieved weaker oxidation of sulfhydryl groups,lowerα-helical loss,higher surface hydropho-bicity,and actomyosin dissociation,which reduced the shrinkage of myofibrils and loss of immobilized water,thus contributed to a tender meat.However,the protein aggregation predominated without actomyosin disso-ciation during PC treatment,causing the toughening of meat.TFS and PC intensified the atrophy of adipocytes and damage of cell membranes,which helped for the softening of adipose tissue and achieved 13.82%and 17.62%lipid loss,respectively,and contributed to a higher ratio of polyunsaturated fatty acids to saturated fatty acids(0.45-0.46)than SVC(0.34).Comparisons showed that TFS was a more suitable method to prepare cooked pork belly with tender and juicy texture,low lipid content,and high ratio of polyunsaturated fatty acids to saturated fatty acids.This study offered new insights into how cooking regimes affect the texture and lipid-lowering effects of stewed pork.
基金supported by National Key R&D Program of China(2023YFD2100500)The authors appreciate the support from the Ongoing Research Funding Program,(ORF-2026-1073)King Saud University,Riyadh,Saudi Arabia.
文摘Peeling is critical in garlic processing,impacting product quality and economic efficiency.A pretreatment coupling water regulation with flexible extrusion was developed to improve pneumatic peeling efficiency,with its mechanism explored.Convective drying(40℃/8 h)reduced peel moisture content to 10.3%(wet basis),and subsequent flexible extrusion(10-15 N/7 s)treatment achieved a pneumatic peeling rate of 97.4%with minimal quality deterioration.Water in the garlic peel cell wall was effectively removed during water regulation,disrupting the integrity of its polysaccharide network structure.Meanwhile,the mechanical strength of the peel and molecular weight of pectin were reduced.In addition,water removal damaged the epidermal wax layer and caused cellular contraction and collapse,thereby weakening the adhesion of the middle lamella.Furthermore,flexible extrusion induced cracks on the peel,facilitating peel fragmentation and removal.The results lay the groundwork for efficient peeling of irregular and thermosensitive agricultural products.
