The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile

Ludwig, Vagner; Berghetti, Magno Roberto Pasquetti; Ribeiro, Stéphanie Reis; Rossato, Fabiane Portella; Wendt, Lucas Mallmann; Thewes, Fábio Rodrigo; Thewes, Flávio Roberto; Brackmann, Auri; Both, Vanderlei; Wagner, Róger

doi:10.1016/j.foodres.2021.110483

Cited by 21 publications

(6 citation statements)

References 39 publications

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“…For baked foods such as biscuits, crackers, and breadsticks, lipid oxidation represents one of the main causes of quality deterioration [ 85 ], and pentanal, hexanal, trans 2-heptanal, and nonanal are aldehydes considered to be markers of lipid oxidation [ 86 , 87 , 88 ]. Table 4 reports the volatile compounds of GF breadsticks and a total of 44 volatile compounds were identified: 12 aldehydes, 13 pyrazines, 8 ketones and esters, 9 furans, and 2 acids.…”

Section: Resultsmentioning

confidence: 99%

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Gennaro

Difonzo

Summo

et al. 2022

Foods

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The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free (GF) breadsticks. OCP was used by replacing 1, 2, and 3% of maize flour into GF breadstick production (BS1, BS2, BS3, respectively), and their influence on nutritional, bioactive, textural, and sensorial properties was assessed and compared with a control sample (BSC). BS1, BS2, and BS3 showed a higher lipid, moisture, and ash content. BS2 and BS3 had a total dietary fibre higher than 3 g 100 g−1, achieving the nutritional requirement for it to be labelled as a “source of fibre”. The increasing replacement of olive cake in the formulation resulted in progressively higher total phenol content and antioxidant activity for fortified GF breadsticks. The L* and b* values decreased in all enriched GF breadsticks when compared with the control, while hardness was the lowest in BS3. The volatile profile highlighted a significant reduction in aldehydes, markers of lipid oxidation, and Maillard products (Strecker aldehydes, pyrazines, furans, ketones) in BS1, BS2, and BS3 when compared with BSC. The sensory profile showed a strong influence of OCP addition on GF breadsticks for almost all the parameters considered, with a higher overall pleasantness score for BS2 and BS3.

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Section: Resultsmentioning

confidence: 99%

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Gennaro

Difonzo

Summo

et al. 2022

Foods

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show abstract

“…Heating can cause unpleasant flavors in condiments due to biochemical reactions such as the Maillard reaction, caramelization, and fat oxidation. These reactions can be inconvenient for consumers and are associated with furan production, linked to Maillard reactions and unsaturated fatty acid oxidation ( Ludwig et al, 2021 , Ni et al, 2022 ). Additionally, 2,4-Decadienal is a lipid oxidation product that creates a cooked-like aroma ( Brewer, 2011 ).…”

Section: Resultsmentioning

confidence: 99%

Developing the procedure-enhanced model of ginger-infused sesame oil based on its flavor and functional properties

Lin,

Chen,

Chen

et al. 2024

Food Chemistry: X

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“…Foxtail millet possesses an unique aroma and its major volatile compounds include aldehydes, ketones, alcohols, hydrocarbons, esters, acids, and benzene derivatives [7]. Processing [8][9][10] and storage conditions [11][12][13] greatly affect the aroma of foxtail millet. The concentration of pyrazines and unsaturated aldehydes significantly improves during roasting and boiling, respectively; however, the process of freeze-drying after boiling reduces the contents of volatile compounds and the complexity of foxtail millet porridge [14].…”

Section: Introductionmentioning

confidence: 99%

Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet (Setaria italica Beauv.) Varieties

Kang,

Guo,

Ren

et al. 2023

Foods

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Aroma components in foxtail millet are one of the key factors in origin traceability and quality control, and they are associated with consumer acceptance and the corresponding processing suitability. However, the volatile differences based on the foxtail millet varieties have not been studied further. The present study was undertaken to develop the characteristic volatile fingerprint and analyze the differences in volatile compounds of 20 foxtail millet varieties by electronic nose (E-Nose), headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 43 volatile compounds were tentatively identified in foxtail millet samples, 34 and 18 by GC-IMS and GC-MS, respectively. Aldehydes, alcohols, and ketones were the major volatile compounds, and the hexanal content was the highest. The characteristic volatile fingerprint of foxtail millet was successfully constructed. A total of 39 common volatile compounds were found in all varieties. The content of hexanal, heptanal, 1-pentanol, acetophenone, 2-heptanone, and nonanal were explored to explain the aroma characteristics among the different varieties, and different varieties can be separated based on these components. The results demonstrate that the combination of E-Nose, GC-IMS, and GC-MS can be a fast and accurate method to identify the general aroma peculiarities of different foxtail millet varieties.

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The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile

Cited by 21 publications

References 39 publications

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Developing the procedure-enhanced model of ginger-infused sesame oil based on its flavor and functional properties

Volatile Fingerprint and Differences in Volatile Compounds of Different Foxtail Millet (Setaria italica Beauv.) Varieties

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