Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values

Cai, Chenxu; Zhao, Zhushan; Zhang, Yingying; Li, Min; Li, Longna; Cheng, Pengfei; Shen, Wenbiao

doi:10.3390/plants11192588

Cited by 8 publications

(1 citation statement)

References 47 publications

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“…Despite the low concentrations of octen-3-ol detected, this compound has a very low odour threshold (>1 ppb) and may indicate an off-odour in oats ( 50 ). Octen-3-ol is produced by lipid oxidation, and increases greatly with storage time ( 51 ), therefore due to oats high lipid content, and active lipolytic enzymes ( 50 ), this may have resulted in the octen-3-ol detected within these samples. The sweet aroma detected in all samples may relate to the caramel note detected highly within all samples in the GC-O results and identified as butanedione.…”

Section: Discussionmentioning

confidence: 99%

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

McCarron,

Methven,

Grahl

et al. 2024

Front. Nutr.

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IntroductionOat-based milk alternatives (OMAs) have become increasingly popular, perhaps due to their low allergenicity and preferred sensory attributes when compared to other milk alternatives. They may also provide health benefits from unique compounds; avenanthramides, avenacosides, and the dietary fibre beta-glucan. This has led to a variety of commercial options becoming available. Being a fairly new product, in comparison to other plant-based milk alternatives (PBMAs), means little research has been undertaken on the sensory profile, and how it is influenced by the physical and chemical properties.MethodsThis study investigated the sensory, physical and chemical profiles of current commercially available OMAs, that varied in fortification, use of stabilisers, and oat content. The volatile compounds and their respective aromas were analysed using solid phase microextraction followed by gas chromatography mass spectrometry (GC-MS) and gas chromatography—olfactometry (GC-O). Liquid chromatography mass spectrometry (LC-MS) was used for identification of avenanthramides and avenacosides. Particle size and polydispersity index (PDI) were analysed using a Mastersizer and Zetasizer, respectively, with colour analysis carried out using a colourimeter, and viscosity measurements using a rheometer. Descriptive sensory profiling was used to assess the impact on the sensory characteristics of the different samples and the sensory data acquired were correlated with the instrumental data.ResultsSamples with smaller particle size appeared whiter–both instrumentally and perceptually. The only clear plastic packaged product differed substantially in volatile profile from all other products, with a higher abundance of many volatile compounds, and high overall perceived aroma. Avenanthramides and avenacosides were present in all samples, but differed significantly in abundance between them.DiscussionThe results suggested smaller particle size leads to whiter colour, whilst differences in processing and packaging may contribute to significant differences in aroma. Astringency did not differ significantly between samples, suggesting that the variation in the concentrations of avenacosides and avenanthramides were below noticeable differences.

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Section: Discussionmentioning

confidence: 99%

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

McCarron,

Methven,

Grahl

et al. 2024

Front. Nutr.

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Beyond 'push–pull': unraveling the ecological pleiotropy of plant volatile organic compounds for sustainable crop pest management

Munawar,

Zhu,

Machado

et al. 2023

Crop Health

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Plants produce an array of different volatile organic compounds (VOCs) that have diverse eco-physiological functions and agricultural applications. Hence, the potential of VOCs as a natural and eco-friendly solution to increase crop productivity has garnered substantial attention. In particular, VOC-based pest management measures, such as Push–Pull, have been widely investigated in different cropping systems. However, our understanding of how the release and use of these VOCs impact agro-ecosystems beyond the targeted effects is still very limited. Therefore, studying the functions of plant VOCs from the perspective of pleiotropy may offer insights into optimizing and improving the effectiveness of VOC-based agronomic practices. Here, we discuss the current literature on the pleiotropic functions of plant VOCs, illustrate the underlying mechanism for their production and propose a systematic perspective for the usage of plant VOCs to enhance the sustainable management of crop health.

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Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

Çelebi,

Kavrut,

Bulut

et al. 2024

Food Chemistry

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Molecular Hydrogen Improves Rice Storage Quality via Alleviating Lipid Deterioration and Maintaining Nutritional Values

Cited by 8 publications

References 47 publications

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

Oat-based milk alternatives: the influence of physical and chemical properties on the sensory profile

Beyond 'push–pull': unraveling the ecological pleiotropy of plant volatile organic compounds for sustainable crop pest management

Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage

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