Beef and other quickly perishable foods face the substantial problem of spoilage in the food industry. Employing a versatile Internet of Things (IoT) framework, this study details an electronic nose system for food quality monitoring, focusing on volatile organic compound (VOC) detection. The IoT system relies on an electronic nose, temperature and humidity sensors, and an ESP32-S3 microcontroller to gather and transmit sensor data to the server. An electronic nose incorporates sensors for gases, including a carbon dioxide gas sensor, an ammonia gas sensor, and an ethylene gas sensor. The system is employed in this paper with the primary objective of determining beef spoilage. The system's performance was then assessed on four beef samples, two kept at a temperature of 4°C and two at 21°C. The evolution of beef quality was monitored over seven days through the quantification of aerobic bacteria, lactic acid bacteria (LAB), and Pseudomonas spp., and also pH measurements. This study aimed to uncover correlations between volatile organic compound (VOC) concentrations and raw beef spoilage. Spoilage concentrations were measured in a 500 mL gas sensing chamber, with carbon dioxide, ammonia, and ethylene sensors revealing respective values of 552 ppm to 4751 ppm, 6 ppm to 8 ppm, and 184 ppm to 211 ppm. A statistical approach was employed to evaluate the correlation between bacterial proliferation and VOC emission, revealing a connection involving aerobic bacteria and the Pseudomonas species. The source of the majority of volatile organic compounds in raw beef lies in these agents.
In examining the traditional fermented koumiss from four Xinjiang regions associated with the Kazakh ethnic group, GC-IMS and GC-MS analyses were utilized to identify and characterize the distinctive aromatic compounds present within the volatile components. The analysis of koumiss identified 87 volatile substances, with esters, acids, and alcohols significantly influencing its aroma. Despite the shared aromatic compound profiles in koumiss samples from various regions, marked differences in their concentrations highlighted distinct regional variations. By combining GC-IMS and PLS-DA analysis, eight unique volatile compounds, amongst which ethyl butyrate stands out, indicate different origins. We also analyzed the OVA value and sensory assessments for koumiss, categorized by region. neuroimaging biomarkers Within the YL and TC regions, ethyl caprylate and ethyl caprate, aroma components exhibiting buttery and milky characteristics, were ascertained as prominent. The ALTe region stood out with a stronger presence of aroma components, particularly phenylethanol's floral fragrance, compared to the other regions. The distinct scent characteristics of koumiss, originating from each of the four regions, were established. Industrial production of Kazakh koumiss goods benefits from the theoretical insights gleaned from these studies.
This research sought to develop a novel starch-based foam packaging material to preserve the freshness of high-commercial-value, highly perishable fruits. The antiseptic ingredient, Na2S2O5, was incorporated into the foam, leading to a chemical interaction with environmental moisture, which subsequently released SO2, functioning as an antifungal agent. Employing scanning electron microscopy (SEM), moisture absorption studies, and mechanical testing, we characterized the unique sandwich-like inner structure of the foam, enabling a modulable release of SO2. The foam, made from starch, displayed sufficient resilience, close to 100%, and provided ideal cushioning for the fresh fruit, thus preventing any damage during transit. The application of 25 g/m2 of Na2S2O5 resulted in a foam that steadily released more than 100 ppm of SO2, demonstrating satisfactory antifungal performance (over 60% inhibition). The treatment maintained the quality and nutritional value of fresh grapes (soluble solids 14% vs. 11%, total acidity 0.45% vs. 0.30%, and Vitamin C 34 mg/100g vs. 25 mg/100g) throughout a 21-day storage period. In parallel, the residual SO2 content of 14 mg/kg also aligns with the safety thresholds, which remain under 30 mg/kg. Substantial potential exists for this novel foam's employment in the food processing sector, based on these research results.
This study detailed the extraction and purification of a natural polysaccharide (TPS-5), boasting a molecular weight of 48289 kDa, from Liupao tea. This dark tea is valued for its varied health advantages. TPS-5 exhibited characteristics of a pectin-type acidic polysaccharide. The molecule's structure includes a backbone of 24)- – L-Rhap-(1) linked with 4)- – D-GalAp-(1), and a branch chain of 5)- – L-Ara-(1 53)- – L-Ara-(1 3)- – D-Gal-(1 36)- – D-Galp-(1). The in vitro evaluation of biological activity showed that TPS-5 displays free radical scavenging, ferric ion reduction, digestive enzyme inhibition, and bile salt binding actions. nanomedicinal product These results highlight the potential of Liupao tea's TPS-5 for use in both functional foods and medicinal products.
Native to Tibet, China, the newly discovered Zanthoxylum motuoense, a Chinese prickly ash, has, in recent times, increasingly engaged researchers' interest. To explore the relationship between volatile oil compositions, flavor characteristics, and the taste variations between Z. motuoense and commonly sold Chinese prickly ash, we examined the essential oils of Z. motuoense pericarp (MEO) through a multi-faceted approach using HS-SPME/GCGC-TOFMS, coupled with multivariate data analysis and flavoromics. The reference point for this study was Zanthoxylum bungeanum (BEO), the commercially important Chinese prickly ash found in Asian markets. β-Sitosterol purchase Among the 212 aroma compounds identified from the two species, alcohols, terpenoids, esters, aldehydes, and ketones were found to be the most prominent. The extracted MEO contained prominent amounts of citronellal, (+)-citronellal, and (-)-phellandrene. The possible biomarkers of MEO are citronellal, (E,Z)-36-nonadien-1-ol, allyl methallyl ether, isopulegol, 37-dimethyl-6-octen-1-ol acetate, and 37-dimethyl-(R)-6-octen-1-ol. The flavoromics study indicated that the aroma note types of MEO and BEO were markedly different from each other. In addition, a quantitative evaluation of the taste component differences in two types of prickly ash was carried out using reversed-phase high-performance liquid chromatography. In vitro, the antimicrobial effects of MEO and BEO were measured on four bacterial strains and nine plant pathogenic fungi. Analysis of the results indicated a more pronounced inhibitory activity of MEO against most microbial strains in comparison to BEO. This study explores Z. motuoense's volatile compound properties and antimicrobial activity, providing key insights into the potential of this natural resource for the condiment, perfume, and antimicrobial industries.
The pathogen Ceratocystis fimbriata Ellis & Halsted is responsible for black rot in sweet potatoes, a disease that can lead to changes in taste and the release of toxins. This investigation employed headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) to detect the volatile organic compounds (VOCs) of C. fimbriata-infected sweet potatoes, particularly in their early stages. The study identified 55 VOCs, featuring aldehydes, alcohols, esters, ketones, and other unidentified substances. The content of aldehydes and ketones showed a consistent decrease, in comparison with the consistent increase observed in alcohols and esters. An extended period of infection led to higher concentrations of malondialdehyde (MDA) and pyruvate, a decrease in starch content, a transient increase then decrease in soluble protein, and a corresponding increase in the activities of lipoxygenase (LOX), pyruvate decarboxylase (PDC), alcohol dehydrogenase (ADH), and phenylalanine ammonia-lyase (PAL). A close link existed between the modifications in VOCs and the concentrations of MDA, starch, pyruvate, as well as the activities of LOX, PDC, ADH, and PAL. Sweet potatoes demonstrated clear differences using principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) within the 0 to 72-hour period. Sweet potatoes afflicted by *C. fimbriata* exhibit 25 distinguishable VOCs that could serve as early indicators of the disease, enabling proactive monitoring.
A preservation method—mulberry wine—was crafted to address the perishability of the fruit. A comprehensive examination of the dynamic variations in metabolites during mulberry wine fermentation remains elusive. Using UHPLC-QE-MS/MS and multivariate statistical analyses, this research investigated the flavonoid profiles and other metabolic profiles throughout the entire vinification process. Organic heterocyclic compounds, amino acids, phenylpropanoids, aromatic compounds, and carbohydrates largely comprised the major differential metabolites. A primary driver of the amino acid, polyphenol, aromatic compound, and organic acid metabolite profile, according to the Mantel test, was the total sugar and alcohol content. Specifically, luteolin, luteolin-7-O-glucoside, (-)-epiafzelechin, eriodictyol, kaempferol, and quercetin, which are substantial flavonoids within the mulberry fruit, served as the distinctive metabolic markers observed during the transformation of blackberry wine through fermentation and ripening. Among the 96 metabolic pathways, flavonoid, flavone, and flavonol biosynthesis emerged as major pathways for the production of flavonoids. These results shed light on the dynamic shifts in flavonoid profiles experienced during the production of black mulberry wine.
Canola, a significant oilseed crop known as Brassica napus L., finds diverse applications across food, feed, and industrial sectors. The high oil content and favorable fatty acid profile of this oilseed are responsible for its widespread production and consumption worldwide. Canola grains and their derived products, including canola oil, meal, flour, and bakery items, are well-suited to a variety of food applications due to their substantial nutritional and functional attributes.