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Multi-omics elucidation of key odor-active compounds and their association with lipid-derived flavor precursors in textured peanut protein-based fermented sausage analogs

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LWT 2025年 225卷

作者： Li, Ying Blank, Imre Liu, Xin Feng, Xiaoxiao Fan, Yuxia Yu, Yanyang Cui, Zhiyong Zhu, Yiwen Chen, Hongqiang Xu, Xinglian Tang, Changbo Zhou, Guanghong Liu, Yuan Key Laboratory of Meat Processing and Quality Control Ministry of Education Key Laboratory of Meat Processing Ministry of Agriculture and Rural Affairs Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China School of Food Science and Engineering Ningxia University Yinchuan750021 China North Information Control Research Academy Group Co. Ltd. Norinco Group Nanjing211153 China Department of Food Science & Technology School of Agriculture & Biology Shanghai Jiao Tong University Shanghai200240 China

Flavor plays a pivotal role in shaping consumer preferences for meat alternatives, yet the interaction between lipid composition and aroma formation in sustainable peanut protein-based fermented sausage analogues remains unexplored. This study investigated how textured peanut proteins (TNPs) influence lipid variation, aroma development and sensory perception in fermented sausage analogues. By employing multi-omics techniques (volatilomics and lipidomics) combined with sensory evaluation, we revealed that integrating TNPs at varying proportions (25 %, 50 %, 75 %, and 100 %) resulted in significant changes in the volatiles associated with meat-like aromas (nitrogen oxides and sulfur-containing compounds) and taste attributes (umami, richness, bitterness, and astringency), along with the identification of key volatiles and 44 differentially expressed lipids. 3-sec-Butyl-2-methoxypyrazine, 2,3-butanedione, and 1-octen-3-ol were primary contributors to unique flavors, with sensory panelists significantly preferring the 25 % TNPs analogues (P © 2025 The Authors

关键词： Nitrogen oxides

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Construction of flaxseed polyphenol nanolipid emulsions as edible coatings and their application in shelf life extension of spiced beef

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Food Chemistry: X 2025年 27卷 102502页

作者： Ma, Yan Wang, Nan Liu, Xiaoyong Ma, Xiangjie Meng, Shaohua Zhao, Jiansheng Chen, Jingjing Song, Lianjun Qiao, Mingwu Huang, Xianqing College of Food Science and Technology Henan Agricultural University Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control Zhengzhou450002 China Henan Shuanghui Investment Development Co. Ltd./Henan Intelligent Meat Segmentation and Biotransformation Engineering Research Center Luohe462005 China

Flaxseed polyphenols exhibited antibacterial and antioxidant properties;however, their poor solubility and stability limited their application in food products. Incorporation into nano-emulsions improved their dissolution and encapsulation. This study evaluated the stability of flaxseed polyphenol nano-emulsions, formulated with chitosan, lactoferrin, glyceryl monocaprate, and flaxseed gum (FP-CTS-FG, FP-LF-FG,FP-GM-FG), over 28 days of storage, heating at 60/80/100 °C, and freeze-thaw cycles at −20 °C. The initial zeta potentialof these three emulsions are all greater than 30 mV, and the particle sizes are less than 500 nm. Minimal changes in particle size, zeta potential, and phase behavior, along with reduced surface tension and droplet aggregation, indicated good stability. When used as a coating for spiced beef, the emulsion reduced moisture loss, inhibited microbial growth, and delayed lipid oxidation and quality deterioration. Overall, our findings provided new insights and avenues for the application of flaxseed polyphenols in the food industry. © 2025

关键词： Beef

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In-Depth Exploration of 2,5-Dimethylpyrazine in Traditional Charcoal-Grilled Lamb: A Study Using Food and Model Reaction Systems and Density Functional Theory

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SSRN 2025年

作者： Wang, Yuan Yang, Hui Liu, Huan Cheng, Kexin Yan, Huiqi Li, Kexin Tao, Runmi Ye, Guoqing Gai, Shengmei Liu, Dengyong College of Food Science and Technology Meat Innovation Center of Liaoning Province Bohai University Jinzhou121013 China School of Food Engineering Yantai Key Laboratory of Nanoscience and Technology for Prepared Food Yantai Engineering Research Center of Green Food Processing and Quality Control Bionanotechnology Institute Ludong University Yantai264025 China

Charcoal-grilled lamb is prized for its rich roasted and nutty aromas, primarily driven by 2,5-dimethylpyrazine (2,5-DMP). This study explored the formation and reactivity of 2,5-DMP in the grilled lamb using food and model reaction systems integrated with density functional theory (DFT). A total of 36 aroma compounds were identified during grilling. The 2,5-DMP concentration peaked at 25 min, strongly correlating with significant reductions in glucose and glycine levels. The model reaction systems confirmed glycine and glucose as primary precursors, producing 339.51 ng of 2,5-DMP. The DFT analysis identified glucose’s C5-OH group and glycine’s -NH2 group as key reactive sites, facilitating the nucleophilic and electrophilic interactions. It revealed low activation energy and high reactivity, elucidating the reaction pathway involving nucleophilic substitution, dehydration, and condensation. This study provides novel insights into 2,5-DMP formation mechanisms and offers a foundation for optimizing grilling processes to enhance the aroma and sensory quality of meat products. © 2025, The Authors. All rights reserved.

关键词： Activation energy

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Biochar technology cannot offset land carbon emissions in Guangdong province, China

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Carbon research 2024年第1期3卷 1-14页

作者： Wang, Funing Zhou, Wenneng Wang, Xili Zhao, Qing Han, Mengjie State Key Lab of Clean Energy Utilization Institute of Carbon Neutrality State Environmental Protection Engineering Center for Coal-Fired Air Pollution Control Zhejiang University Hangzhou310027 China Jiaxing Research Institute Zhejiang University Jiaxing314000 China Guangdong Provincial Key Laboratory of Water Quality Improvement and Ecological Restoration for Watersheds School of Ecology Environment and Resources Guangdong University of Technology Guangzhou510006 China Economic & amp Information center Zhejiang310006 China Department of Earth System Science Ministry of Education Key Laboratory for Earth System Modeling Institute for Global Change Studies Tsinghua University Beijing100084 China Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management Institute of Eco-environmental and Soil Sciences Guangdong Academy of Sciences Guangzhou510650 China National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China Guangzhou510650 China

As a highly developed region, Guangdong province has substantial industrial emissions. Its subtropical monsoon climate, characterized by abundant hydrothermal conditions, contributes to a substantial biomass potential. The adoption of potential biomass-based carbon dioxide removal (CDR) technologies, such as biochar, presents an opportunity to mitigate emissions and work towards carbon neutrality in the future. However, the current state of the land carbon balance and the CDR potential of biochar in Guangdong province remains unclear. We first calculated the land carbon balance based on inventory data. Then we estimated the CDR potential of biochar derived from agricultural residues, forestry residues, and bioenergy crops cultivated on marginal lands in Guangdong province using life cycle analysis (LCA). Results show that Guangdong province has not yet achieved carbon neutrality, with a net emission (carbon emissions remaining after offsetting by carbon sinks) of 925.63 Tg CO2e (CO2 equivalent, 1Tg = 106 t) in 2021. Emissions from energy consumption account for the highest proportion, contributing 83.8% of total emissions. In the highest biomass utilization scenario, the maximum CDR potential of biochar derived from all biomass types reaches 84.30 Tg CO2e yr-1, which could offset 9.11% of net carbon emissions in Guangdong province. Our findings provide crucial guidance for setting emission reduction targets and implementing effective mitigation strategies in Guangdong province under temperature warming. Graphical Abstract: (Figure presented.) © The Author(s) 2024.

关键词： Carbon capture and utilization

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Microbial Insights: Exploring Community Diversity and Contamination Risks in Pork meatball Production in Eastern China

SSRN

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SSRN 2024年

作者： Lai, Honggang Liu, Minjun Zhou, Chi Liu, Yang Ren, Fangzhe Chen, Xia Xu, Mingshu Jiao, Xin-An Huang, Jinlin School of Tourism and Cuisine Yangzhou University Yangzhou225001 China Jiangsu Key Lab of Zoonosis Yangzhou University Yangzhou225009 China Joint International Research Laboratory of Agriculture and Agri-Product Safety Ministry of Education of China Yangzhou University Yangzhou225009 China Zhejiang Meat Processing and Quality Control Engineering Technology Research Center China for Agrifood Safety and Quality China

Chinese pork meatballs are widely consumed, yet microbial contamination poses significant risks to food safety and public health. This study investigates the sources and dynamics of contamination throughout the production process, from raw material to final product. We analyzed nine pork and 46 environmental samples from a central kitchen in eastern China for bacterial contamination and community composition using culture methods and 16S rRNA sequencing. Our results revealed a significant reduction in bacterial counts on meat materials from thawing to cooking (P © 2024, The Authors. All rights reserved.

关键词： Thawing

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The use of machine learning to predict the effects of cryoprotective agents on the GelMA-based bioinks used in extrusion cryobioprinting

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Bio-Design and Manufacturing 2023年第4期6卷 464-477页

作者： Qian Qiao Xiang Zhang Zhenhao Yan Chuanyu Hou Juanli Zhang Yong He Na Zhao Shujie Yan Youping Gong Qian Li School of Mechanics and Safety Engineering Zhengzhou UniversityZhengzhou 450001China State Key Laboratory of Fluid Power and Mechatronic Systems Zhejiang UniversityHangzhou 310027China NMPA Key Laboratory for Quality Control of In Vitro Diagnostics Henan Institute of Medical Device InspectionsZhengzhou 450003China School of Mechanical Engineering Hangzhou Dianzi UniversityHangzhou 310018China National Center for International Joint Research of Micro-Nano Molding Technology Zhengzhou UniversityZhengzhou 450001China Key Laboratory for Micro Molding Technology of Henan Province Zhengzhou UniversityZhengzhou 450001China

Cryobioprinting has tremendous potential to solve problems to do with lack of shelf availability in traditional bioprinting by combining extrusion bioprinting and *** order to ensure the viability of cells in the frozen state and avoid the possible toxicity of dimethyl sulfoxide(DMSO),DMSO-free bioink design is critical for achieving successful cryobioprinting.A nontoxic gelatin methacryloyl-based bioink used in cryobioprinting is composed of cryoprotective agents(CPAs)and a buffer *** selection and ratio of CPAs in the bioink directly affect the survival of cells in the frozen ***,the development of universal and efficient cryoprotective bioinks requires extensive *** first compared two commonly used CPA formulations via experiments in this *** show that the effect of using ethylene glycol as the permeable CPA was 6.07%better than that of *** datasets were obtained and four machinelearning models were established to predict experimental *** predictive powers of multiple linear regression(MLR),decision tree(DT),random forest(RF),and artificial neural network(ANN)approaches were compared,suggesting an order of ANN>RF>DT>*** final selected ANN model was then applied to another *** reveal that this machine-learning method can accurately predict the effects of cryoprotective bioinks composed of different *** also suggest that the formulations presented here have *** findings are likely to greatly accelerate research and development on the use of bioinks for cryobioprinting.

关键词： Cryobioprinting Cryoprotective bioink 3D bioprinting Machine learning Artificial intelligence Prediction model

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Thawing Methods Affect quality Properties and Protein Denaturation of Frozen Beef

SSRN

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SSRN 2024年

作者： Zhu, Jiaying Zhu, Yingying Li, Hui Fu, Caili Yin, Weimin Li, Chunbao State Key Laboratory of Meat Quality Control and Cultured Meat MOST College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Key Laboratory of Meat Processing MOA College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control College of Food Science and Technology Nanjing Agricultural University Nanjing210095 China Engineering Research Center of Magnetic Resonance Analysis Technology Department of Food Nutrition and Test Suzhou Vocational University Jiangsu Suzhou China Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources College Chemical Engineering Nanjing Forestry University Nanjing210037 China Shanghai Dotwil Intelligent Technology Co. Ltd. Jiangsu Suzhou China

Balancing efficiency and meat quality during the thawing of frozen meat remains a big challenge for meat industry. In this study, the effects of three thawing methods, including ultrasound-assisted thawing (UT), solid-state microwave thawing (SMT) and air thawing (CT) on the quality and protein physicochemical properties of beef in a pilot scale, were investigated. COMSOL Multiphysics simulation was employed to predict the thawing process, identifying an optimal endpoint of no more than -2 ºC. Results showed that optimized SMT efficiently avoided overheating and greatly balanced the thawing efficiency, meat quality and physicochemical properties of myofibrillar proteins, resulting in better water-holding capacity, lower levels of TBARS value and protein oxidation, while though UT kept better color and reduced protein denaturation, serious mechanical damage and aggravated protein oxidation limited its application. Thus, SMT could be a promising solution for industrial applications to thaw frozen meat. © 2024, The Authors. All rights reserved.

关键词： Beef

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Recent advances in biomolecule-based films and coatings for active and smart food packaging applications

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Food Bioscience 2023年第2期52卷 1-12页

作者： Wenqi Yin Chao Qiu Hangyan Ji Xiaojing Li Shangyuan Sang David Julian McClements Aiquan Jiao Jinpeng Wang Zhengyu Jin State Key Laboratory of Food Science and Technology School of Food Science and TechnologyCollaborative Innovation Center of Food Safety and Quality Control in Jiangsu ProvinceJiangnan UniversityWuxiJiangsu214122China College of Light Industry and Food Engineering Nanjing Forestry UniversityJiangsu210037China Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo315832China Department of Food Science University of MassachusettsAmherstMA01060United States

Ideally,packaging materials should ensure the safety and quality of foods,without contributing to environmental ***,there is interest in the development of biodegradable films assembled from natural materials,such as polysaccharides,proteins,lipids,and their *** this review,the physicochemical attributes and functional characteristics of biodegradable films prepared from these food-grade natural substances are *** advances in the production of active and intelligent packaging materials are also *** packaging is designed to improve the shelf life of packaged foods by including antimicrobials or antioxidants,such as essential *** packaging is designed to provide real-time information about the quality,freshness,or safety of packaged foods by including indicators in the film that are responsive to changes in storage conditions,gas levels,pH,*** applications of intelligent and active packaging materials to fruit,vegetable,meat,seafood,and dairy products are discussed.

关键词： Biodegradable packaging Food-grade natural substances Active agents Smart packaging Food preservation

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Insight Into The Structural Characteristics of Self-Assembled Liposome Nanoparticles With Epigallocatechin Gallate/Alcohol Dehydrogenase

SSRN

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SSRN 2024年

作者： Zhang, Xiaodan Liu, Lili Wang, Yuantu Su, Kenan Cheng, Weiwei Xu, Baocheng Jiao, Xueyuan College of Food and Bioengineering National Experimental Teaching Demonstration Center for Food Processing and Security Henan Engineering Technology Research Center of Food Raw Materials International Joint Laboratory of Food Processing and Quality Safety Control of Henan Province Henan Engineering Technology Research Center of Food Microbiology Henan University of Science and Technology Luoyang471023 China

In this study, the encapsulation and structural characteristics of the self-assembled liposome nanoparticles formed by epigallocatechin gallate (EGCG) and alcohol dehydrogenase (ADH) were studied. According to the results, EGCG significantly increased the catalytic activity of ADH with a 33.33% activation rate and the liposomes were able to entrap EGCG-ADH with an effectiveness of 88.94%. The self-assembled monolayers had nanometer-sized particles, and the excellent self-assembled system was demonstrated by the low PDI value and high surface absolute potential. The scanning electron microscope showed that the self-assembled liposome nanoparticles was honeycomb, groove-shaped, and rough. The spectroscopic results showed that EGCG-ADH complex was formed through hydrogen bond, which changed the secondary structure of the liposome, and verified EGCG-ADH liposome nanoparticle system was successfully prepared. In vitro digestion experiments showed that the gastrointestinal tolerance and antioxidant activity of EGCG-ADH liposome nanoparticles were significantly higher than those of free EGCG-ADH. © 2024, The Authors. All rights reserved.

关键词： Self assembly

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Polygonatum sibiricum polysaccharide extract relieves FB1-induced neurotoxicity by reducing oxidative stress and mitochondrial damage in Caenorhabditis elegans

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Food Bioscience 2022年第5期49卷 799-809页

作者： Xiaojuan Zhang Yongli Ye Jiadi Sun Yida Xu Yaoguang Huang Jia-Sheng Wang Lili Tang Jian Ji Bi-yan Chen Xiulan Sun State Key Laboratory of Food Science and Technology School of Food Science and TechnologyNational Engineering Research Center for Functional FoodSynergetic Innovation Center of Food Safety and Quality ControlJiangnan UniversityWuxiJiangsu214122PR China Department of Environmental Health Science College of Public HealthUniversity of GeorgiaAthensGAUSA Zhejiang HeTianXing Biotechnology Co.Ltd. TaizhouZhejiang318000PR China

Fumonisin B1(FB1)is a mycotoxin that is harmful to the nervous system;however,there is currently a lack of studies on plant compounds that alleviate the neurotoxicity of *** sibiricum polysaccharides exhibit neuroprotective effects,but it is unclear whether they protect against FB1-induced ***,Caenorhabditis elegans(***)was used to study the alleviation effects of *** polysaccharide extract(PSPE)preprotection on FB1-induced *** pretreatment improved the behavioral deficits and neuronal damage in FB1-induced *** addition,20-200μg/mL PSPE alleviated the oxidative damage in FB1-induced *** by regulating the levels of reactive oxygen species,antioxidant enzyme activities and gene *** studies have shown that PSPE pretreatment induced mitochondrial expression,increased ATP levels and mitochondrial membrane potential,and regulated mitochondrial oxidative phosphorylation and ***,the protective effects of PSPE against FB1-induced neurotoxicity might be closely related with the reduction of oxidative stress and the regulation of mitochondria.

关键词： Polygonatum sibiricum polysaccharide Extract Fumonisin B1 Caenorhabditis elegans Neurotoxicity Oxidative stress Mitochondria

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