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15 pages, 4025 KiB

Open AccessArticle

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by ¹H-NMR Metabolomics Approach

by Suwanan Denchai, Suppached Sasomsin, Cheunjit Prakitchaiwattana, Thanitaporn Phuenpong, Kunaporn Homyog, Wanwimon Mekboonsonglarp and Sarn Settachaimongkon

Molecules 2023, 28(18), 6716; https://doi.org/10.3390/molecules28186716 - 20 Sep 2023

Cited by 2 | Viewed by 1857

Abstract

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization [...] Read more.

It is well recognized that the aging process is a critical step in winemaking because it induces substantial chemical changes linked to the organoleptic properties and stability of the finished wines. Therefore, this study aimed to investigate the influence of different types, utilization times, and volumes of aging barrels on the metabolite profile of red wines, produced from Thai-grown Shiraz grapes, using a non-targeted proton nuclear magnetic resonance (¹H-NMR) metabolomics approach. As a result, 37 non-volatile polar metabolites including alcohols, amino acids, organic acids, carbohydrates and low-molecular-weight phenolics were identified. Chemometric analysis allowed the discrimination of wine metabolite profiles associated with different types of aging containers (oak barrels vs. stainless-steel tanks), as well as the utilization times (2, 6 and >10 years old) and volumes (225, 500 and 2000 L) of the wooden barrels employed. Significant variations in the concentration of formate, fumarate, pyruvate, succinate, citrate, gallate, acetate, tyrosine, phenylalanine, histidine, γ-aminobutyrate, methionine and choline were statistically suggested as indicators accountable for the discrimination of samples aged under different conditions. These feature biomarkers could be applied to manipulate the use of aging containers to achieve the desired wine maturation profiles. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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21 pages, 376 KiB

Open AccessArticle

Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

by Iwona Ścibisz and Małgorzata Ziarno

Molecules 2023, 28(17), 6222; https://doi.org/10.3390/molecules28176222 - 24 Aug 2023

Cited by 4 | Viewed by 1962

Abstract

The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based [...] Read more.

The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T_1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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13 pages, 2121 KiB

Open AccessArticle

Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides)

by Yulong Bao, Yaqi Zhang and Wanjun Xu

Molecules 2023, 28(14), 5432; https://doi.org/10.3390/molecules28145432 - 15 Jul 2023

Cited by 4 | Viewed by 2251

Abstract

In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with −18 °C (A), −60 °C (B), and −60 °C with [...] Read more.

In order to clarify the individual role of freezing and frozen storage on the quality of fish, fillets of large-mouth bass (Micropterus salmoides) were subjected to different freezing rates (freezing with −18 °C (A), −60 °C (B), and −60 °C with forced air circulation at 2 m/s (C), respectively) followed by frozen storage at −18 °C for 30 and 90 days. Another two groups were frozen at −60 °C, followed by storage at −40 °C (D) and −60 °C (E), respectively. Results showed that water-holding and TVBN were mainly affected by storage time. No significant changes were found in free thiol content among treatments. A greater freezing rate and lower storage temperature generally led to lower TBARS. GC × GC-TOFMS revealed a total of 66 volatile compounds, which were related to lipid oxidation. PLS-DA showed that fresh samples were separated from the frozen–thawed ones, and fillets in groups D and E were relatively close to fresh fillets in the composition of oxidation-related volatiles. In conclusion, freezing rate and storage temperature had a significant impact on lipid oxidation and protein denaturation in the fillets of large-mouth bass, while protein oxidation was more affected by freezing rate. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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14 pages, 1959 KiB

Open AccessArticle

Optimization of Mulberry Extract Foam-Mat Drying Process Parameters

by Nguyen Minh Thuy, Vo Quoc Tien, Nguyen Ngoc Tuyen, Tran Ngoc Giau, Vo Quang Minh and Ngo Van Tai

Molecules 2022, 27(23), 8570; https://doi.org/10.3390/molecules27238570 - 5 Dec 2022

Cited by 16 | Viewed by 3214

Abstract

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of [...] Read more.

Mulberry powder was created from the extract using a foam-mat drying process. The studies aimed to evaluate the effects of egg albumin, carboxymethyl cellulose (CMC), digestion-resistant maltodextrin (DRM) contents, and whipping time (5 to 15 min) on the foam properties. The impact of different drying temperatures (60 to 75 °C) on the quality of the finished mulberry powder was also noted. The best foam expansion/stability value was determined using multiple regression models as a function of egg albumin, CMC, DRM, and whipping time. The results indicated that the main influencing factors for the foam properties were whipping time followed by egg albumin, CMC, and DRM. Optimum values of foam expansion and stability were achieved at 467.9% and 97.02%, respectively. The foam had a porous structure and good stability for subsequent drying, with optimal contents of egg albumin, CMC, and DRM used at 7.6%, 0.4%, and 2%, respectively, along with a whipping time of 14.5 min. The established models had a high coefficient of determination (R² > 0.9) and a high correlation between the predicted and observed values. Therefore, the model could be adjusted to determine the characteristics of the foam suitable for subsequent drying. The optimal values were then also verified. Minimal fluctuations (1.78–2.98%) between the experimental data and the optimal value were found. The drying temperature also significantly affected the quality of the mulberry powder. The foam was dried at 65 °C for 4 h to produce apowder with a beautiful light color (L* = 62.65), a characteristic purple-red color of mulberry (a* = 5.97). The moisture, water activity, and anthocyanin content of the finished mulberry powder were 4.57%, 0.3, and 5.4 mg/g, respectively. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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11 pages, 1731 KiB

Open AccessArticle

Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation

by Chong Xie, Pei Wang, Jianwei Chang, Qiaoe Wang, Yongbin Han and Runqiang Yang

Molecules 2022, 27(20), 6868; https://doi.org/10.3390/molecules27206868 - 13 Oct 2022

Cited by 1 | Viewed by 1273

Abstract

Deficiency of folates can cause various health problems, and germination is a potential way to enrich folates in grain-based food materials. In the present study, the effects of six amino acids (phenylalanine, tyrosine, tryptophan, glutamate, γ-aminobutyric acid, and p-aminobenzoic acid) on folate [...] Read more.

Deficiency of folates can cause various health problems, and germination is a potential way to enrich folates in grain-based food materials. In the present study, the effects of six amino acids (phenylalanine, tyrosine, tryptophan, glutamate, γ-aminobutyric acid, and p-aminobenzoic acid) on folate accumulation during wheat germination under red light radiation were investigated, and an optimized combination of amino acids for promoting folate enrichment was established. The results showed that applying phenylalanine, tyrosine, tryptophan, glutamate, or p-aminobenzoic acid to wheat seedlings during germination can significantly increase the content of total folates through activating the synthesis of the precursors for folate synthesis (pterin and p-aminobenzoic acid) or condensation of these two moieties. Meanwhile, up-regulation of corresponding genes was observed by measuring their expressions to investigate the mechanism for promoting the accumulation of folates. The highest content of folates (ca. 417 µg/100 g DW) was observed when the germinated wheat was cultured with a mixture of 1.5 mM phenylalanine, 0.5 mM tyrosine, 0.5 mM tryptophan, 0.75 mM p-aminobenzoic acid, and 0.5 mM glutamic acid, which was 50% higher than the control seedlings. This study established a promising and practical approach to enhance the accumulation of folates in wheat seedlings. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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13 pages, 2705 KiB

Open AccessArticle

A Preliminary Color Study of Different Basil-Based Semi-Finished Products during Their Storage

by Federica Turrini, Emanuele Farinini, Riccardo Leardi, Federica Grasso, Valentina Orlandi and Raffaella Boggia

Molecules 2022, 27(7), 2059; https://doi.org/10.3390/molecules27072059 - 23 Mar 2022

Cited by 3 | Viewed by 2211

Abstract

Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these semi-finished products by the manufacturers of the pesto [...] Read more.

Basil-based semi-finished products, which are mainly used as an intermediate to produce the typical pesto sauce, are prepared and exported all over the world. Color is a fundamental organoleptic requirement for the acceptability of these semi-finished products by the manufacturers of the pesto sauce. Some alternative formulations, which adjust the typical industrial recipe by both changing the preservative agent (ascorbic acid, citric acid, or a mixture of both) and introducing a preliminary thermic treatment (blast chilling), were evaluated. In this work, a fast and non-destructive spectrophotometric analysis, to monitor the color variations in these food products during their shelf-life, was proposed. The raw diffuse reflectance spectra (380–900 nm) obtained by a UV–visible spectrophotometer, endowed with an integrating sphere, together with the CIELab parameters (L*, a*, b*) automatically obtained from these, were considered, and elaborated using multivariate statistical analysis (principal component analysis). From this preliminary study, blast chilling, together with the use of ascorbic acid, proved to be the best solution to better preserve the color of these products during their shelf-life. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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16 pages, 2923 KiB

Open AccessArticle

Technological Changes in Wheat-Based Breads Enriched with Hemp Seed Press Cakes and Hemp Seed Grit

by Verena Wiedemair, Kathrin Gruber, Nataly Knöpfle and Katrin E. Bach

Molecules 2022, 27(6), 1840; https://doi.org/10.3390/molecules27061840 - 11 Mar 2022

Cited by 14 | Viewed by 3069

Abstract

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study [...] Read more.

Hemp and hemp seed press cake—a by-product of hemp oil production—are high-protein, gluten-free raw materials that are often used to enhance the nutritional value of breads. The addition of hemp materials, however, often negatively impacts the technological parameters of breads. Consequently, this study investigated whether and how much the addition of various by-products of hemp seed press cakes to wheat bread mixtures adversely affects the texture and colour profile. The texture profile and colour were determined using a texture analyser and tristimulus measurements. The particle size of raw materials was also measured. Principal component analysis was then used to visualise the correlation between all measured values as well as nutritional parameters. The results showed that the addition of only 1% of some hemp raw materials caused significant technological changes (p > 0.05). Hemp raw materials increased bread hardness and decreased elasticity. The colour of breads containing 1% hemp was also visibly darker than the reference bread. The addition of more hemp led to further darkening and the deterioration of the technological parameters of the products. Consequently, while various hemp materials have high nutritional value, a balance with sensory properties, e.g., textural and colour, has to be reached. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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14 pages, 1877 KiB

Open AccessArticle

Photodynamic Effect of Riboflavin on Chitosan Coatings and the Application in Pork Preservation

by Jiliu Pei, Shengyu Zhu, Yu Liu, Yukang Song, Feng Xue, Xiaohui Xiong and Chen Li

Molecules 2022, 27(4), 1355; https://doi.org/10.3390/molecules27041355 - 17 Feb 2022

Cited by 11 | Viewed by 2655

Abstract

Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure [...] Read more.

Riboflavin (RF) was considered to be possessed of photoactivity to generate reactive oxygen species (ROS) under ultraviolet (UV) light, which is thought to be a favorable antibacterial candidate. Herein, RF was incorporated into chitosan (CS) coatings and treated under UV with different exposure times (2, 4, and 6 h) to improve the physicochemical and antibacterial properties. The results showed that the light transmittance and antibacterial performance of chitosan coatings gradually increased with the extension of the UV irradiation time. The antibacterial ability of chitosan coatings correlated with the generation of ROS: ∙OH and H₂O₂, which achieved 1549.08 and 95.48 μg/g, respectively, after 6 h irradiation. Furthermore, the chitosan coatings with UV irradiation also reduced the pH value, total volatile basic nitrogen (TVB-N), ΔE, and total viable counts (TVC) and improved sensory attributes of pork. In conclusion, the UV irradiated chitosan coatings could be used as an environmentally friendly antimicrobial packaging material to effectively delay the spoilage of pork, maintain its sensory quality and prolong its shelf life. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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Review

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19 pages, 846 KiB

Open AccessReview

A Review on Wine Flavour Profiles Altered by Bottle Aging

by Di Zhang, Ziyu Wei, Yufeng Han, Yaru Duan, Baohui Shi and Wen Ma

Molecules 2023, 28(18), 6522; https://doi.org/10.3390/molecules28186522 - 8 Sep 2023

Cited by 10 | Viewed by 2235

Abstract

The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in [...] Read more.

The wine flavour profile directly determines the overall quality of wine and changes significantly during bottle aging. Understanding the mechanism of flavour evolution during wine bottle aging is important for controlling wine quality through cellar management. This literature review summarises the changes in volatile compounds and non-volatile compounds that occur during wine bottle aging, discusses chemical reaction mechanisms, and outlines the factors that may affect this evolution. This review aims to provide a deeper understanding of bottle aging management and to identify the current literature gaps for future research. Full article

(This article belongs to the Special Issue The Molecular Basis of Food Quality Changes during Processing and Storage)

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