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Food Chemistry: X Oct 2023Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown....
Despite the importance of fixation in determining green tea quality, its role in reducing the bitter and astringent taste of this beverage remains largely unknown. Herein, an electromagnetic roller-hot-air-steam triple-coupled fixation (ERHSF) device was developed, and its operating parameters were optimized (steam volume: 20 kg/h; hot-air temperature: 90 °C; hot-air blower speed: 1200 r/min). Compared with conventional fixation treated samples, the ratio of tea polyphenols to free amino acids and ester-catechins to simple-catechins in ERHSF-treated samples was reduced by 11.0% and 3.2%, reducing bitterness and astringency of green tea; amino acids, soluble sugars, and chlorophyll contents were significantly increased, enhancing the freshness, sweetness, and greenness; the color indexes, such as value of brightness and - value of greenness, were also improved, and ERHSF-treated samples had the highest sensory scores. These results provided theoretical support and technical guidance for precise quality improvement of summer-autumn green tea.
PubMed: 37780241
DOI: 10.1016/j.fochx.2023.100844 -
Frontiers in Pharmacology 2023L. is an annual or perennial plant in the family Solanaceae It is used in traditional medicine for treating sore throats, coughs, urinary discomfort, and astringent...
L. is an annual or perennial plant in the family Solanaceae It is used in traditional medicine for treating sore throats, coughs, urinary discomfort, and astringent pain, and externally for pemphigus and eczema in northern China. The proliferation inhibitory activity and mechanisms of the ethyl acetate extract (PHY-EA) from the leaves of were investigated. High performance liquid chromatography was used to identify the chemical composition of PHY-EA; sulforhodamine B was used to detect the proliferation inhibitory effect of PHY-EA on MCF-7, CA-46, Hela, HepG2, B16, and other tumor cells; flow cytometry was used to detect the effect of PHY-EA on the lymphoma cell cycle and apoptosis; Western blot was used to detect the expression of the cycle- and apoptosis-related proteins. The expression of Ki-67 and cleaved caspase 3 was detected by immunohistochemistry. The results showed that PHY-EA contained physalin B, physalin O, and physalin L. PHY-EA blocked the cell cycle of G2/M→G0/G1 in lymphoma cells and induced apoptosis in tumor cells. Mouse transplantation tumor experiments showed that PHY-EA had a significant inhibitory effect on mouse transplantation tumors, and the tumor volume and weight were significantly reduced. In conclusion, PHY-EA has a good antiproliferative effect on Burkkit lymphoma, indicating its potential medicinal value.
PubMed: 37554986
DOI: 10.3389/fphar.2023.1192225 -
Food Chemistry Aug 2023The potential contribution of Arabic gum to wine astringency was discussed in this study. Two universally used Arabic gum (concentration of 0.2-1.2 g/L) were...
The potential contribution of Arabic gum to wine astringency was discussed in this study. Two universally used Arabic gum (concentration of 0.2-1.2 g/L) were investigated in model wine based on the polyphenol fractions (phenolic acids, monomeric/oligomeric, and polymeric procyanidin) and protein interaction system. Both physicochemical analyses and sensory evaluation revealed that the modulation of Arabic gum on astringency was affected by the structural properties and concentration of Arabic gum and polyphenolic fractions. Arabic gum at 0.2 g/L appeared as the optimal dose to reduce astringency compared to 0.6 and 1.2 g/L. It inhibited astringency induced by polymeric procyanidin more than that of oligomeric procyanidins and phenolic acids mainly by forming soluble ternary complexes with polyphenols and proteins, and preferentially binding proteins/polyphenols to decrease polyphenol-protein reactions. Arabic gum also inhibited the self-aggregation of polyphenols, exhibiting more binding sites when its higher molecular weight and more/longer branches, leading to competition with polyphenols for bind proteins.
Topics: Polyphenols; Wine; Astringents; Hydroxybenzoates; Gum Arabic
PubMed: 36933429
DOI: 10.1016/j.foodchem.2023.135927 -
Plant Direct Jan 2024Dry pea () seeds are valuable sources of plant protein, dietary fiber, and starch, but their uses in food products are restricted to some extent due to several...
Dry pea () seeds are valuable sources of plant protein, dietary fiber, and starch, but their uses in food products are restricted to some extent due to several off-flavor compounds. Saponins are glycosylated triterpenoids and are a major source of bitter, astringent, and metallic off-flavors in pea products. () is the entry point enzyme for saponin biosynthesis in pea and therefore is an ideal target for knock-out using CRISPR/Cas9 genome editing to produce saponin deficient pea varieties. Here, in an elite yellow pea cultivar (CDC Inca), LC/MS analysis identified embryo tissue, not seed coat, as the main location of saponin storage in pea seeds. Differential expression analysis determined that was preferentially expressed in embryo tissue relative to seed coat and was selected for CRISPR/Cas9 genome editing. The efficiency of CRISPR/Cas9 genome editing of was systematically optimized in pea hairy roots. From these optimization procedures, the AtU6-26 promoter was found to be superior to the CaMV35S promoter for gRNA expression, and the use of 37°C was determined to increase the efficiency of CRISPR/Cas9 genome editing. These promoter and culture conditions were then applied to stable transformations. As a result, a bi-allelic mutation (deletion and inversion mutations) was generated in the coding sequence in a T plant, and the segregated plants from the T population showed a 99.8% reduction of saponins in their seeds. Interestingly, a small but statistically significant increase (~12%) in protein content with a slight decrease (~5%) in starch content was observed in the mutants under phytotron growth conditions. This work demonstrated that flavor-improved traits can be readily introduced in any pea cultivar of interest using CRISPR/Cas9. Further field trials and sensory tests for improved flavor are necessary to assess the practical implications of the saponin-free pea seeds in food applications.
PubMed: 38222934
DOI: 10.1002/pld3.563 -
Food Chemistry Jun 2024In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin...
In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.
Topics: Pectins; Proanthocyanidins; Antioxidants; Astringents; Viscosity; Water; Rheology
PubMed: 38245989
DOI: 10.1016/j.foodchem.2024.138490 -
Journal of Agricultural and Food... Oct 2023Recent research indicates that -lactoyl amino acid derivatives have the potential as kokumi substances, with their kokumi profile closely linked to that of amino acids....
Recent research indicates that -lactoyl amino acid derivatives have the potential as kokumi substances, with their kokumi profile closely linked to that of amino acids. This study aimed to explore the unexplored effects resulting from the introduction of lactate groups into l-Methional (l-Met), a prevalent flavor compound found in foods, such as tomatoes, known for its ability to activate the monosodium glutamate response. -l-Lac-l-Met was enzymatically synthesized using food grade, and its taste profile and underlying mechanisms were investigated. The structure of -l-Lac-l-Met was determined by high-performance liquid chromatography (HPLC)-mass spectrometry (MS)/MS. Sensory evaluation revealed the presence of astringency, kokumi, and bitterness of -l-Lac-l-Met. In a stimulated broth, -l-Lac-l-Met exhibited enhanced umami and kokumi taste perception compared to l-Met while demonstrating good stability within pH 5 to 9. A molecular simulation and quantum mechanics analysis indicated that the formation of an amide bond played a crucial role in the kokumi-enhancing effect of -l-Lac-l-Met, specifically by increasing its affinity with umami receptors T1R1-T1R3 and a kokumi receptor CaSR. These findings established the relationship between amide bond formation and the kokumi-enhancing effect of -l-Lac-l-Met, presenting its potential application as the kokumi substance in the food industry.
PubMed: 37751388
DOI: 10.1021/acs.jafc.3c03054 -
Food Science & Nutrition May 2024This study performed a comparative analysis of the sensory and microbial profiles of light-flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province)...
This study performed a comparative analysis of the sensory and microbial profiles of light-flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province) in China. The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher ( < .05), while alcohol and aldehyde substances were significantly lower ( < .05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher ( < .05) and umami was significantly lower ( < .05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, -0.008, and -0.22, respectively, while those of SLFD were -0.23, -0.36, and 0.835, respectively. MiSeq high-throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly (58.12%), (10.11%), and (6.26%), and the dominant fungal genera were (67.53%), (9.90%), and (7.10%). and were identified as the key characteristic microorganisms in TLFD, while , , and were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light-flavor Baijiu.
PubMed: 38726416
DOI: 10.1002/fsn3.4004 -
Foods (Basel, Switzerland) Aug 2023Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on...
Huangjin green tea (HJC) is one of the most famous regional green teas in China, and has gained attention for its unique flavor. Research on HJC has focused mainly on the synthesis of L-theanine, with fewer studies concentrating on sensory characteristics. In this study, molecular sensory science techniques, including color analysis, gas chromatography-ion mobility spectrometry, and E-tongue, were used to characterize the sensory properties of HJC, with Fuding Dabai and Anji Baicha teas used as conventional and high amino acid controls, respectively. The sensory characteristics and main quality components of HJC lie somewhere between these two other teas, and somewhat closer to the conventional control. They were difficult to distinguish by color, but significant differences exist in terms of volatile organic compounds (VOCs), E-tongue values on bitterness and astringency, and their contents of major taste components. VOCs such as (E)-2-octenal, linalool, ethyl acrylate, ethyl acetate, and 2-methyl-3-furanethiol were found to be the main differential components that contributed to aroma, significantly influencing the tender chestnut aroma of HJC. Free amino acids, tea polyphenols, and ester catechins were the main differential components responsible for taste, and its harmonious phenol-to-ammonia ratio was found to affect the fresh, mellow, heavy, and brisk taste of HJC.
PubMed: 37685167
DOI: 10.3390/foods12173234 -
ACS Applied Materials & Interfaces Oct 2023The electronic tongue (E-tongue) system has emerged as a significant innovation, aiming to replicate the complexity of human taste perception. In spite of the...
The electronic tongue (E-tongue) system has emerged as a significant innovation, aiming to replicate the complexity of human taste perception. In spite of the advancements in E-tongue technologies, two primary challenges remain to be addressed. First, evaluating the actual taste is complex due to interactions between taste and substances, such as synergistic and suppressive effects. Second, ensuring reliable outcomes in dynamic conditions, particularly when faced with high deviation error data, presents a significant challenge. The present study introduces a bioinspired artificial E-tongue system that mimics the gustatory system by integrating multiple arrays of taste sensors to emulate taste buds in the human tongue and incorporating a customized deep-learning algorithm for taste interpretation. The developed E-tongue system is capable of detecting four distinct tastes in a single drop of dietary compounds, such as saltiness, sourness, astringency, and sweetness, demonstrating notable reversibility and selectivity. The taste profiles of six different wines are obtained by the E-tongue system and demonstrated similarities in taste trends between the E-tongue system and user reviews from online, although some disparities still exist. To mitigate these disparities, a prototype-based classifier with soft voting is devised and implemented for the artificial E-tongue system. The artificial E-tongue system achieved a high classification accuracy of ∼95% in distinguishing among six different wines and ∼90% accuracy even in an environment where more than 1/3 of the data contained errors. Moreover, by harnessing the capabilities of deep learning technology, a recommendation system was demonstrated to enhance the user experience.
PubMed: 37747959
DOI: 10.1021/acsami.3c09684 -
Food Chemistry Oct 2023The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality were characterized in the production of alcoholic...
The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality were characterized in the production of alcoholic beverages from selected pear cultivars with diverse biochemical characteristics. The fermentation process generally affected the phenolic composition by increasing the contents of hydroxycinnamic acids and flavan-3-ols and reducing the levels of hydroxybenzoic acids, procyanidins, and flavonols. Although the phenolic compositions and sensory properties of pear beverages depended primarily on pear cultivar selection, the applied yeast strains also played important roles in beverage quality. Fermentation with T. delbrueckii resulted in higher caffeoylquinic acid and quercetin-3-O-glucoside contents, higher rated intensities of 'cooked pear' and 'floral' odors and a sweeter taste than fermentation with S. cerevisiae. Moreover, higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, and flavonols correlated closely with astringency perception. Applying T. delbrueckii strains and breeding novel pear cultivars are important approaches to produce fermented beverages of high quality.
Topics: Saccharomyces cerevisiae; Torulaspora; Pyrus; Wine; Plant Breeding; Phenols; Fermentation; Hydroxybenzoates
PubMed: 37148850
DOI: 10.1016/j.foodchem.2023.136184