-
Food Research International (Ottawa,... Aug 2024Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected...
Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs.
Topics: Bread; China; Fatty Acids; Fermentation; Flour; Odorants; Steam; Taste; Triticum; Volatile Organic Compounds
PubMed: 38945592
DOI: 10.1016/j.foodres.2024.114661 -
Food Research International (Ottawa,... Aug 2024The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes,...
Mechanistic understanding of the improved drying characteristics and quality attributes of lily (Lilium lancifolium Thunb.) by modified microstructure after pulsed electric field (PEF) pretreatment.
The effects of the non-thermal (pulsed electric field, PEF) and thermal pretreatment (vacuum steam pulsed blanching, VSPB) on the drying kinetics, quality attributes, and multi-dimensional microstructure of lily scales were investigated. The results indicate that both PEF and VSPB pretreatments improved the drying rate compared to untreated lily scales. Specifically, PEF pretreatment reduced the drying time by 29.58 % - 43.60 %, while VSPB achieved a 46.91 % reduction in drying time. PEF treatment facilitated the enhanced leaching of phenols and flavonoids compared to VSPB treated samples, thereby increasing antioxidant activity. The rehydration ratio of the dried lilies was improved with PEF and VSPB treatment, which closely related to the microstructure. Weibull distribution and Page model demonstrated excellent fit for the drying and rehydration kinetics of lily scales, respectively (R > 0.993). The analysis of multi-dimensional microstructure and ultrastructure confirmed the variations in moisture migration and phytochemical contents among different treatments. Consequently, this study offers insights into the technological support for the potential of non-thermal pretreatment in fruits and vegetables.
Topics: Lilium; Desiccation; Food Handling; Phenols; Antioxidants; Flavonoids; Kinetics; Electricity; Vacuum; Water
PubMed: 38945591
DOI: 10.1016/j.foodres.2024.114660 -
Food Research International (Ottawa,... Aug 2024The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter...
The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of β-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.
Topics: Water; Plant Extracts; Pork Meat; Animals; Tea; Meat Products; Antioxidants; Swine; Cooking; Thiobarbituric Acid Reactive Substances; Spectroscopy, Fourier Transform Infrared
PubMed: 38945580
DOI: 10.1016/j.foodres.2024.114627 -
Food Research International (Ottawa,... Aug 2024The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the... (Comparative Study)
Comparative Study
Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling.
The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a "smoky" flavour, which was perceived as "artificial". Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as "fake", "artificial colour" and "unappealing". In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms "natural-looking", "better quality" and "healthier", while sectioned and formed cooked hams were perceived as "cheap" and "artificial". The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry.
Topics: Humans; Nitrites; Taste; Meat Products; Cooking; Animals; Adult; Male; Female; Swine; Young Adult; Consumer Behavior; Middle Aged; Color
PubMed: 38945579
DOI: 10.1016/j.foodres.2024.114625 -
Food Research International (Ottawa,... Aug 2024To investigate the morphological changes of insoluble fiber and their effects on microbiota modulation, particularly Bacteroides, rice bran insoluble fibers were...
To investigate the morphological changes of insoluble fiber and their effects on microbiota modulation, particularly Bacteroides, rice bran insoluble fibers were extruded at different feed moisture levels (E20, E40, and E60). The physicochemical properties and SEM revealed that E20 exhibited the highest water holding capacity and displayed the most fragmented edges. E40 had the highest swelling holding capacity and displayed the most lamellar gaps. E60 showed minimal change in physicochemical properties but had a rough surface. After 48h fermentation, E40 showed the highest levels of Bacteroides and SCFAs. E20 and E60 resulted in a modest increase in Bacteroides abundance. SEM showed that bacteria were attached to fragmented edges, loosened lamellar gaps, and rough surfaces of the extruded insoluble fibers. The results suggested that Bacteroides gained a competitive advantage within the extrusion treatment created structural changes. Extrusion treatment can be used to generate specific niches favorable for Bacteroides.
Topics: Fermentation; Oryza; Bacteroides; Dietary Fiber; Fatty Acids, Volatile; Water; Food Handling; Solubility
PubMed: 38945569
DOI: 10.1016/j.foodres.2024.114599 -
Food Research International (Ottawa,... Aug 2024The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the...
The effect of 90, 180 and 270 mEq/kg of the calcium sequestering salts (CSS) disodium phosphate (DSP), trisodium citrate (TSC) and sodium hexametaphosphate (SHMP) on the solubilisation of proteins and minerals and the rheological and textural properties of processed cheese (PC) prepared from Gouda cheese ripened for 30-150 d at 8°C was studied. The solubilisation of individual caseins and Ca and the maximum loss tangent during temperature sweeps of PC made from Gouda cheese increased, while hardness of PC decreased with ripening duration of the Gouda cheese. Levels of soluble Ca in PC increased with increasing concentration of TSC and SHMP, but decreased with increasing concentration of DSP. The solubilisation of casein and Ca due to ripening of Gouda cheese used for manufacturing PC could explain the changes in texture and loss tangent of PC. The results suggest that DSP, TSC or SHMP in PC formulation can form insoluble Ca-phosphate, soluble Ca-citrate or insoluble casein-Ca-HMP complexes, respectively, that influence casein solubilisation differently and together with levels of residual intact casein determine the functional attributes of PC.
Topics: Cheese; Food Handling; Caseins; Solubility; Rheology; Citrates; Calcium; Phosphates; Hardness; Time Factors; Calcium Phosphates
PubMed: 38945567
DOI: 10.1016/j.foodres.2024.114587 -
Environmental Research Jun 2024Nano-zero valent iron (nZVI) was anchored and dispersed on the surface of acid-modified blast furnace slag (mBFS) through the liquid phase reduction method. The...
Nano-zero valent iron (nZVI) was anchored and dispersed on the surface of acid-modified blast furnace slag (mBFS) through the liquid phase reduction method. The synthesized nZVI@mBFS composite exhibited remarkable ability to degrade phenol when used in conjunction with persulfate (PDS), 97.8% phenol could be eliminated in 30 min. All the anions like SO, HCO, HPO, and CO were detrimental to the phenol degradation in nZVI@mBFS system. Moreover, electron paramagnetic resonance (EPR) analysis and radical scavenging tests confirmed that , and were the principal reactive oxygen species (ROSs) generated during the reaction process. The potential degradation pathways were also deduced based on the results obtained from gas chromatograph-mass spectrometer (GC-MS) analysis. Collectively, this study holds substantial significance in regards to recycling industrial solid wastes, devising efficient persulfate-activated materials, and treating wastewater.
PubMed: 38945515
DOI: 10.1016/j.envres.2024.119434 -
International Journal of Biological... Jun 2024A superabsorbent hydrogel was prepared by the free-radical copolymerization of natural rubber (NR) latex with poly(acrylic acid) (PAA) at NR loadings up to 50 wt%. An...
A superabsorbent hydrogel was prepared by the free-radical copolymerization of natural rubber (NR) latex with poly(acrylic acid) (PAA) at NR loadings up to 50 wt%. An NR/PAA hydrogel containing 40 wt% of NR (NR-40) had a water absorption capacity of 214 g/g (21,400 %) of its dry weight. The compressive modulus increased 512 % and sample integrity was improved due to the physical entanglement of NR chains. NR-40 hydrogel removed 97 % of methylene blue (MB) from the aqueous solution in 1 h (at initial concentrations of 10-1000 mg/L) and produced a maximum removal of 1191 mg MB/g of hydrogel at an initial MB concentration of 4500 mg/L. The adsorption of MB was an endothermic process. Fourier transform infrared spectroscopy indicated that hydrogen bonding and electrostatic interaction drove the process. After the in-situ incorporation of ZnO into NR-40, absorbed energy from sunlight generated active species that could photocatalytically degrade adsorbed MB in the hydrogel matrix. The scavenger tests indicated that superoxide radical anions and hydroxyl radicals were the main species for this process. The hydrogel composite material showed good stability and could be regenerated and reused over 10 cycles, degrading >80 % of the adsorbed dye. This novel natural-based hydrogel provides double functions of adsorption and photodegradation of toxic dyes without the requirement of chemicals and a separation process.
PubMed: 38945320
DOI: 10.1016/j.ijbiomac.2024.133421 -
Advanced Materials (Deerfield Beach,... Jun 2024Aqueous Zn-ion batteries (AZIBs) are considered as promising candidates for the next-generation large-scale energy storage, which, however, is facing the challenge of...
Aqueous Zn-ion batteries (AZIBs) are considered as promising candidates for the next-generation large-scale energy storage, which, however, is facing the challenge of instable Zn anodes. The anion is pivotal in the stability of anodes, which are not being paid enough attention to. Herein, the modulation of anions is reported using the Hofmeister series in supramolecular chemistry to boost the stability of Zn anodes. It is found that the right-side anions in the Hofmeister series (e.g., OTf) can enhance the Zn transference number, increase the Coulombic efficiency, facilitate uniform Zn deposition, reduce the freezing point of electrolytes, and thereby stabilize the Zn anodes. More importantly, the right-side anions can form strong interaction with β-cyclodextrin (β-CD) compared to the left-side anions, and hence the addition of β-CD can further enhance the stability of Zn anodes in OTf-based electrolytes, showing enhancement of cycling lifespan in the Zn//Zn symmetric cells more than 45.5 times with β-CD compared with those without β-CD. On the contrary, the left-side anions show worse rate performance after the addition of β-CD. These results provide an effective and novel approach for choosing anions and matching additives to stabilize the anodes and achieve high-performance AZIBs through the Hofmeister effect.
PubMed: 38944888
DOI: 10.1002/adma.202405949 -
Mymensingh Medical Journal : MMJ Jul 2024Water related diseases are of great concern in developing countries like Bangladesh. Every year, many people die due to consumption of unsafe drinking water. In order to... (Observational Study)
Observational Study
Water related diseases are of great concern in developing countries like Bangladesh. Every year, many people die due to consumption of unsafe drinking water. In order to protect public health it is compulsory that the accessible drinking water should be maximum quality. In this descriptive observational study 150 samples of bottled water and 150 jar water samples were collected from different shops and restaurants. Each sample were filtered through a membrane filter and then placed on MacConkey agar media for total and fecal coliform count and 0.1 ml of water spread on nutrient agar media for heterotrophic plate count (HPC). Among 150 bottled water samples 11 (7.33%) were culture positive and 92 (61.33%) were culture positive in 150 jar water samples. Out of 150 jar water samples 38 (25.33%) were total coliform and among them 19 (12.67%) were fecal coliform. Among 300 water samples 55 (53.40%) samples showed HPC greater than 500 CFU/ml. A total of 9 bacterial isolates: Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Acinetobacter spp. CONS, Aeromonas spp., Enterobacter spp., Klebsiella spp. and Citrobacter were found.
Topics: Drinking Water; Water Microbiology; Humans; Bangladesh
PubMed: 38944733
DOI: No ID Found