July 2024
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7 Reads
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4 Citations
Food Control
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July 2024
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7 Reads
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4 Citations
Food Control
October 2023
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12 Reads
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6 Citations
Food Bioscience
March 2023
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105 Reads
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2 Citations
Food Science and Technology (Campinas)
Abstract Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time.
May 2022
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28 Reads
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2 Citations
The aim of this study was to investigate the effect of slightly acidic electrolyzed water (SAEW) and ultrasound (US) combination on the inactivation of Vibrio parahaemolyticus in vitro and in fish samples. The bacterial log reductions caused by the US and SAEW treatment for 15 min were 0.99 and 2.63 log CFU/mL in vitro, respectively, while SAEW‐US combination achieved a 3.10 log reduction. MTT assay and protein leakage test showed that SAEW‐US combination impaired cell viability and damaged cell membrane. In addition, compared to the US or SAEW treatment, SAEW‐US combination induced higher reactive oxygen species (ROS) production, more apoptotic cells, and severer damage in bacterial cells. In spiked sliced tilapia samples, SAEW‐US combination caused about 2 log reduction of inoculated pathogen. In conclusion, these findings demonstrate that SAEW‐US combination could be potentially developed as an alternative strategy to control Vibrio parahaemolyticus contamination in aquatic foods.
October 2019
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1,385 Reads
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26 Citations
International Journal of Food Engineering
Volatile profiling was carried out during heating through vacuum-assisted headspace solid-phase microextraction combined with gas chromatography-mass spectrometry to better understand the flavor forming mechanism of flour products. Ninety-two volatile compounds were detected and identified, including aldehydes (25), ketones (15), alcohols (9), nitrogen- and sulfur-containing compounds (6), benzene derivatives (15), furans (10), and acids and esters (12). The formation temperature of each volatile was also determined. Results showed that temperature played an important role in the formation and content of volatile compounds. In the low-temperature range (60 °C–100 °C), the flavor composition of flour was mainly composed of C6–C10 volatile aldehydes and alcohols. At temperatures exceeding 100 °C, especially at 120 °C, many long carbon chain aldehydes and alcohols, furans, acids, esters, nitrogen- and sulfur-containing compounds were formed. The formation rate of most identified volatile compounds increased during heating, especially from 90 °C to 130 °C.
... The relative content of eDNA and proteins in the biofilm matrix were measured similarly to that previously described (Zhu et al. 2023). Briefly, equal amounts of surface-attached biofilms formed by the WT and ΔicmF2 strains were washed twice with pre-cold phosphate-buffered solution (PBS), and then resuspended in 2 ml pre-cold 0.01 M KCl solution, followed by disruption with sonication. ...
October 2023
Food Bioscience
... However, compounds derived from lipid degradation were observed. These included two identified aldehydes, hexanal and nonanal, which are oxidation products of free fatty acids such as linoleic and linolenic acids [42,43]. If the concentration of these compounds is well above certain thresholds, an undesirable rancid aroma is produced in the roasted raw material. ...
March 2023
Food Science and Technology (Campinas)
... it effectively reduced the level of vibrio parahaemolyticus in tilapia fillets. Cao et al. (2022) shrimp surimi Curcumin Firmicutes etc. study to assess the effect of curcumin-mediated sono/photodynamic treatment on bacterial spoilage and quality of minced shrimp stored at 4 °C. the results show that sono/ photodynamic treatment can significantly inhibit the growth of specific spoilage bacteria in shrimp surimi and effectively prevent deterioration of the quality of the shrimp surimi wang, Zhou et al. (2021) Opportunities and challenges of sonodynamic ...
May 2022
... The effects of types or concentrations of reducing sugars and sulfur-containing amino acids, dissolved oxygen, pH, and temperature on VSC formations have been preliminarily revealed. Furthermore, thermal decomposition, hydrolysis, oxidation, and polymerization reactions also play important roles in chemical mechanisms (Chai et al., 2019;Wiedemer et al., 2023). With the exception of chemical processes, enzymatic reactions also contribute directly to the formation of VSCs during roomtemperature processing. ...
October 2019
International Journal of Food Engineering