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Hericium novae-zealandiae is a native mushroom traditionally consumed by the indigenous Māori of New Zealand. To study erinacines and hericenones, compounds reported to be unique to the genus Hericium, the small molecular lipophilic constituents of H. novae-zealandiae were evaluated by chromatography coupled with diode array detection. Ethanol was used as an extraction solvent for the detection and quantification of these lipophilic targets. Hericenone C was detected from the ethanol extract of H. novae-zealandiae, but erinacine A and hericenone D were not found present in this extract. A method coupling HPLC with DAD was developed to determine the quantity of hericenone C using a reversed-phase C18 column, with gradient elution consisting of methanol and 0.1% formic acid as mobile phases and detection at 295 nm. The validation conducted of this method included parameters of selectivity, linearity, precision, accuracy and robustness, and all validation results were acceptable. Hericenone C was measured as comprising 0.75 mg/g dry weight of the mushroom. This is the first report of research on erinacine A, hericenone C and hericenone D in H. novae-zealandiae. This is also the first report of an analytical method suitable for the quantification of hericenone C in this species. More compounds unique to Hericium are expected to be reported when further investigations are carried out on this newly studied species of Hericium.
Zhixia (Grace) Chen; Peter Buchanan; Siew Young Quek. Identification and Determination of Compounds Unique to Hericium in an Edible New Zealand Mushroom Hericium novae-zealandiae. Food Analytical Methods 2021, 1 -8.
AMA StyleZhixia (Grace) Chen, Peter Buchanan, Siew Young Quek. Identification and Determination of Compounds Unique to Hericium in an Edible New Zealand Mushroom Hericium novae-zealandiae. Food Analytical Methods. 2021; ():1-8.
Chicago/Turabian StyleZhixia (Grace) Chen; Peter Buchanan; Siew Young Quek. 2021. "Identification and Determination of Compounds Unique to Hericium in an Edible New Zealand Mushroom Hericium novae-zealandiae." Food Analytical Methods , no. : 1-8.
Glycosidically bound volatiles (GBVs) are flavorless compounds in fruits and may undergo hydrolysis during fruit maturation, storage, and processing, releasing free aglycones that are odor active. However, the contribution of glycosidic aglycones to the sensory attributes of fruits remains unclear. Herein, the key odor-active aglycones in tamarillo fruits were elucidated through the molecular sensory approach. We extracted GBVs from three cultivars of tamarillo fruits using solid-phase extraction and subsequently prepared aglycone isolates by enzymatic hydrolysis of GBVs. Gas chromatography–mass spectrometry-olfactometry (GC–MS-O) coupled with odor activity value (OAV) calculation, comparative aroma extract dilution analysis (cAEDA), and omission tests were used to identify key aromatic aglycones. A total of 42 odorants were determined by GC–MS-O analysis. Among them, trans-2,cis-6-nonadienal, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF), linalool, 4-vinylguaiacol, geraniol, and α-terpineol showed high OAVs. The cultivar Amber had more aglycones with flavor dilution (FD) factors >16 than the Mulligan cultivar (27 vs 21, respectively), and the Laird’s Large fruit showed the highest FD of 1024 for glycosidic DMHF. Omission tests indicated 14 aglycones as essential odorants related to GBVs in tamarillo fruits. Moreover, the enzymatic liberation of aglycones affected the sensory attributes of the tamarillo juice, resulting in an intensified odor profile with noticeable fruity and sweet notes. This study gives insights into the role of endogenous aroma during tamarillo-flavor perception, which lays the groundwork for developing tamarillo-based products with improved sensory properties.
Xiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry 2021, 69, 9362 -9375.
AMA StyleXiao Chen, Paul A. Kilmartin, Bruno Fedrizzi, Siew Young Quek. Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach. Journal of Agricultural and Food Chemistry. 2021; 69 (32):9362-9375.
Chicago/Turabian StyleXiao Chen; Paul A. Kilmartin; Bruno Fedrizzi; Siew Young Quek. 2021. "Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach." Journal of Agricultural and Food Chemistry 69, no. 32: 9362-9375.
Manuka honey is known for its strong antibacterial effect against pathogens but can promote probiotic growth in certain conditions. In a two-factor ANOVA study, AMFTM Manuka honey (Active Manuka Factor: 05+, 10+, 15+ and 20+) was utilised as a substrate for probiotic Limosilactobacillus reuteri DPC16 in an anaerobic batch fermenter for 36 h. The biomass growth in MRS broth was noticeably higher with AMF Manuka honey than invert syrup and control samples without any additional sweetener source. The pH value was significantly lowered below 4.0 only in the AMF samples with the formation of lactic acid as the major metabolite. Other beneficial short-chain fatty acids (SCFA), such as acetic, succinic, and propionic acids, produced during the fermentation, along with the honey saccharides, were quantified by two-dimensional (2-D) nuclear magnetic resonance (NMR) spectroscopy. A significantly (p< 0.05) high biomass in AMF 20+ sample after 36 h, can partly be attributed to the high total sugar and oligosaccharide content in the honey. Importantly, however, no statistically significant difference was observed in the recorded major fermentation outcomes for the different AMF levels. The results, nevertheless, indicate the potential prebiotic efficacy of Manuka honey as a fermentation substrate for the lactobacilli probiotic strain.
Anand Mohan; Noemi Gutierrez-Maddox; Tong Meng; Ning He; Yihuai Gao; Quan Shu; Siew Quek. Manuka Honey with Varying Levels of Active Manuka Factor (AMF) Ratings as an Anaerobic Fermentation Substrate for Limosilactobacillus reuteri DPC16. Fermentation 2021, 7, 128 .
AMA StyleAnand Mohan, Noemi Gutierrez-Maddox, Tong Meng, Ning He, Yihuai Gao, Quan Shu, Siew Quek. Manuka Honey with Varying Levels of Active Manuka Factor (AMF) Ratings as an Anaerobic Fermentation Substrate for Limosilactobacillus reuteri DPC16. Fermentation. 2021; 7 (3):128.
Chicago/Turabian StyleAnand Mohan; Noemi Gutierrez-Maddox; Tong Meng; Ning He; Yihuai Gao; Quan Shu; Siew Quek. 2021. "Manuka Honey with Varying Levels of Active Manuka Factor (AMF) Ratings as an Anaerobic Fermentation Substrate for Limosilactobacillus reuteri DPC16." Fermentation 7, no. 3: 128.
Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, β-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0–95.1%), higher tapped density (0.373–0.652 g/cm3), and higher flowability (the Carr index of 16.0–30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.
Yongchao Zhu; Yaoyao Peng; Jingyuan Wen; Siew Quek. A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil. Foods 2021, 10, 1522 .
AMA StyleYongchao Zhu, Yaoyao Peng, Jingyuan Wen, Siew Quek. A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil. Foods. 2021; 10 (7):1522.
Chicago/Turabian StyleYongchao Zhu; Yaoyao Peng; Jingyuan Wen; Siew Quek. 2021. "A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating β-Carotene, Lutein, Zeaxanthin, and Fish Oil." Foods 10, no. 7: 1522.
This study investigated the free and glycosidic-bound volatiles in the juice samples of three tamarillo cultivars (i.e. Amber, Mulligan, and Laird’s Large) that are widely grown in New Zealand. Juice samples were prepared from fruits at different ripening stages (green, middle, and ripe). Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry was applied to analyze the free volatiles in the samples. A total of 20 free volatiles were detected. Among the samples, the ripe Mulligan juice gave the highest contents of free terpenoids (424 μg/L) and esters (691 μg/L). The glycosidic-bound volatiles were prepared by solid-phase extraction. The matrix effect was evaluated based on the recovery rate of analytes containing multiple aglycone classes. From the results, phenyl β-d-glucopyranoside was selected to compensate the matrix effect caused by insufficient acquisition of glycosidic volatiles during analyte preparation. In all the ripe-fruit juice samples, the aglycones 4-hydroxy-2,5-dimethyl-3(2H)-furanone and trans-2, cis-6-nonadienal were found to give high odor activity values. According to multivariate statistical analysis, 11 free volatiles and 22 glycosidic volatiles could be potentially applied as volatile makers to distinguish the juice samples. This study has provided a comprehensive understanding of the flavor chemistry of tamarillo juices, with a focus on the potential role of glycosidic aglycones as aroma contributors to tamarillo products.
Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry 2021, 69, 4518 -4532.
AMA StyleXiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand. Journal of Agricultural and Food Chemistry. 2021; 69 (15):4518-4532.
Chicago/Turabian StyleXiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2021. "Free and Glycosidic Volatiles in Tamarillo (Solanum betaceum Cav. syn. Cyphomandra betacea Sendt.) Juices Prepared from Three Cultivars Grown in New Zealand." Journal of Agricultural and Food Chemistry 69, no. 15: 4518-4532.
The rancid and tart off-flavor of goat milk limits the popularization of its associated products. In this study, a two-step enzymatic catalysis method was proposed to generate new aromatic notes that could alter the negative flavor perception of goat milk products. The goat milk fat was first hydrolyzed to prepare fatty acids (FFAs) as substrates, and then esterification was carried out for the synthesis of esters with pleasant notes. In the first step, the FFAs were sufficiently released, accounting for 97.5% of the volatile fraction. In the final reconstituted goat milk product, esters with sweet, floral, and fruity-like notes occupied more than 65% of the total volatile compounds, while the abundance of fatty acids characterized by unpleasant odor decreased by 75%. Especially, 4-methyloctanoic acid, one of the FFAs responsible for the “goaty” flavor, was not detected under the substrate molar ratio of 0.4. Moreover, the performance of four commercial lipases was investigated and compared during the first step. Lipozyme TL IM was the most efficient in the catalysis of lipid hydrolysis at 60 °C and pH 8.0. The two-step lipase-catalyzed product provided a sweet and fruity note to goat milk products and reduced the intensity of the unpleasant “goaty” flavor.
Xiao Chen; Jiayi Wang; Ralph James Stevenson; Xun Ang; Yaoyao Peng; Siew Young Quek. Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products. LWT - Food Science and Technology 2021, 145, 111286 .
AMA StyleXiao Chen, Jiayi Wang, Ralph James Stevenson, Xun Ang, Yaoyao Peng, Siew Young Quek. Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products. LWT - Food Science and Technology. 2021; 145 ():111286.
Chicago/Turabian StyleXiao Chen; Jiayi Wang; Ralph James Stevenson; Xun Ang; Yaoyao Peng; Siew Young Quek. 2021. "Lipase-catalyzed modification of milk fat: A promising way to alter flavor notes of goat milk products." LWT - Food Science and Technology 145, no. : 111286.
This study aimed to offer an alternative way for delivering the benefits of the mandarin fruit juice to consumers via spray drying microencapsulation. Two mandarin cultivars, Afourer (A) and Richard Special (RS), were studied. Three types of juice sample were prepared, i.e., the whole fruit juice (A3 & RS3), the flavedo-removed fruit juice (A2 & RS2), and the peel-removed fruit juice (A1 & RS1) samples. Gum Acacia and maltodextrin (ratio of 1:1, w/w) were chosen as wall matrices for aiding the drying of the juice samples while using a microfluidic-jet spray dryer. The properties of the fruit powder (colour, water activity, bulk/trapped density, solubility, hygroscopicity, morphology) and the retention of major phytochemicals (i.e., phenolic and volatile compounds) were examined. The results showed that the powders produced from the whole fruit juices (A3 and RS3) gave higher yellow colour with a regular winkled surface than other powders (A1 & RS1, and A2 & RS2). The water activity of mandarin powders was in a range of 0.14 to 0.25, and the solubility was around 74% with no significant difference among all of the powders. The whole fruit powders had a significantly higher concentration of phenolic compounds (A3, 1023 µg/100 mg vs. A2, 809 µg/100 mg vs. A1, 653 µg/100 mg) and aroma compounds (A3, 775,558 µg/L vs. A2, 125,617 µg/L vs. A1, 12,590 µg/L). This study contributed to the delivery of phenolic and flavour compounds of the mandarin fruits, at the same time minimising waste generation during processing. It also gave insight into the production of spray-dried powders from the whole mandarin fruits.
Xiao Chen; Joanna Le Hoong Ting; Yaoyao Peng; Pipat Tangjaidee; Yongchao Zhu; Qili Li; Yang Shan; Siew Young Quek. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods 2021, 10, 123 .
AMA StyleXiao Chen, Joanna Le Hoong Ting, Yaoyao Peng, Pipat Tangjaidee, Yongchao Zhu, Qili Li, Yang Shan, Siew Young Quek. Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling. Foods. 2021; 10 (1):123.
Chicago/Turabian StyleXiao Chen; Joanna Le Hoong Ting; Yaoyao Peng; Pipat Tangjaidee; Yongchao Zhu; Qili Li; Yang Shan; Siew Young Quek. 2021. "Comparing Three Types of Mandarin Powders Prepared via Microfluidic-Jet Spray Drying: Physical Properties, Phenolic Retention and Volatile Profiling." Foods 10, no. 1: 123.
Octenyl succinic anhydride esterified waxy corn starches (OSAS) with five different molecular weights (MWs) were prepared by enzymatic hydrolysis and their effects on naringin solubility were studied. The MW of OSAS was found to significantly influence the amount of naringin embedded in the complex formed by self-aggregation. OSAS with medium MW (M−OSAS) formed complex with the highest naringin entrapment. This system showed an AL type water phase solubility curve (indicating a 1:1 stoichiometric inclusion complex) and an increase of 848.83 folds in naringin solubility. Further investigation on the interactions between M−OSAS and naringin using FTIR, XRD, DSC and NMR confirmed the encapsulation of naringin into the inner cavity of M−OSAS. TEM and particle size analysis indicated the complex was spherical in shape, having a mean particle size of 257.07 nm and size distribution of 10–1000 nm. This study has provided a basis for solubility enhancement of citrus flavonoids using OSAS.
Lu Xiang; Shengmin Lu; Siew Young Quek; Zhe Liu; Lu Wang; Meiyu Zheng; Weimin Tang; Ying Yang. Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates. Food Chemistry 2020, 342, 128226 .
AMA StyleLu Xiang, Shengmin Lu, Siew Young Quek, Zhe Liu, Lu Wang, Meiyu Zheng, Weimin Tang, Ying Yang. Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates. Food Chemistry. 2020; 342 ():128226.
Chicago/Turabian StyleLu Xiang; Shengmin Lu; Siew Young Quek; Zhe Liu; Lu Wang; Meiyu Zheng; Weimin Tang; Ying Yang. 2020. "Exploring the effect of OSA-esterified waxy corn starch on naringin solubility and the interactions in their self-assembled aggregates." Food Chemistry 342, no. : 128226.
Microencapsulation of fermented noni juice (FNJ) into powder format could protect bioactive compounds, reduce the unpleasant odour and improve the acceptability for consumers. Blends of maltodextrin (MD) and gum acacia (GA) were used to achieve spray-drying microencapsulation of noni juice at different blending ratios. The physicochemical properties including microstructure, moisture content, water activity, particle size, bulk/tapped density, dissolution rate, ATR-FTIR and the bioaccessibility of bioactive compounds in powders during in vitro digestion were examined. Results showed that blends produced with more GA produced microcapsules with lower moisture content, water activity and bulk/tapped density, but slower powder dissolution. The ATR-FTIR results suggested that there were no significant chemical interactions between the core material and carrier or between the MD and GA in the blend powders. The spray-dried noni juice powder produced using the blends with higher ratio of GA to MD showed a better protection on the bioactive compounds, resulting in a higher bioaccessibility of powders during in vitro digestion. This study provides insights into microencapsulation of noni juice using blends of MD and GA and examines the physicochemical properties and bioaccessibilities of spray-dried powders as affected by the selected carriers.
Chuang Zhang; Siew Lin Ada Khoo; Peter Swedlund; Yukiharu Ogawa; Yang Shan; Siew Young Quek. Fabrication of Spray-Dried Microcapsules|Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods 2020, 9, 1316 .
AMA StyleChuang Zhang, Siew Lin Ada Khoo, Peter Swedlund, Yukiharu Ogawa, Yang Shan, Siew Young Quek. Fabrication of Spray-Dried Microcapsules|Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion. Foods. 2020; 9 (9):1316.
Chicago/Turabian StyleChuang Zhang; Siew Lin Ada Khoo; Peter Swedlund; Yukiharu Ogawa; Yang Shan; Siew Young Quek. 2020. "Fabrication of Spray-Dried Microcapsules|Containing Noni Juice Using Blends of Maltodextrin and Gum Acacia: Physicochemical Properties of Powders and Bioaccessibility of Bioactives during In Vitro Digestion." Foods 9, no. 9: 1316.
Key metabolites and flavour-regulation pathways in tamarillo were investigated to explore the development of free and glycosylated volatile organic compounds (VOCs) during fruit maturation. The concentrations of free and bound VOCs were determined by gas chromatography-mass spectrometry analysis. Changes of physical parameters, concentrations of flavour precursors, and activities of key endogenous enzymes were also monitored. A total of 22 free VOCs were identified with C6 alcohols and esters being the major compounds. From the 83 glycosylated VOCs detected, phenols and terpenoids were the dominant components. The concentration of total bound VOCs increased up to 4 times during fruit ripening. Lipoxygenase pathway is confirmed as an important biosynthetic mechanism for the generation of free and glycosylated VOCs during tamarillo ripening. This biosynthesis pathway is highly correlated with the activities of key enzymes and the contents of substrates, especially linolenic acid (p < 0.05 or p < 0.01).
Xiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry 2020, 339, 128046 .
AMA StyleXiao Chen, Bruno Fedrizzi, Paul A. Kilmartin, Siew Young Quek. Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry. 2020; 339 ():128046.
Chicago/Turabian StyleXiao Chen; Bruno Fedrizzi; Paul A. Kilmartin; Siew Young Quek. 2020. "Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway." Food Chemistry 339, no. : 128046.
Microencapsulation of fermented noni juice (FNJ) with probiotics is a challenge due to the presence of antibacterial compounds, high levels of organic acids as well as the low pH of the juice. This study aimed to fortify FNJ with Lactobacillus plantarum P8 (LP) and Lactobacillus rhamnosus GG (LGG) using freeze drying, by exploring the possibility of retaining high cell survival rates in the dried powders after drying, during storage and with simulated gastrointestinal (SGI) digestion conditions. Two approaches were studied: 1) drying of the FNJ with bacterial cells simultaneously (powder A); and 2) drying of the FNJ and bacterial cells separately followed by grinding and mixing of the powders (powder B). Both approaches gave powders with high viability (≥9 log CFU/g) of microencapsulated LP and LGG. However, comparing both powder samples, the survival rates of LP and LGG in powder B was significantly higher. After a 7 wk storage at 4 °C, both bacterial strains in powder A showed significant reductions in their viabilities compared to in powder B. The SGI results showed significant lower viable cell counts for both bacteria strains in powder A. After SGI, the viability of bacterial cells in powder B was >7 log CFU/g, higher than the recommended minimal viable probiotics cell concentration according to the US FDA. Between the two strains, LP had a higher survival rate in pure FNJ and a better tolerance toward bile salts (1.2%, w/v). This research showed that fortification of FNJ with a suitable Lactobacillus could be achieved using freeze drying microencapsulation.
Chuang Zhang; Siew Young Quek; Nan Fu; Yuwen Su; Paul A. Kilmartin; Xiao Dong Chen. Storage stability and in vitro digestion of microencapsulated powder containing fermented noni juice and probiotics. Food Bioscience 2020, 37, 100740 .
AMA StyleChuang Zhang, Siew Young Quek, Nan Fu, Yuwen Su, Paul A. Kilmartin, Xiao Dong Chen. Storage stability and in vitro digestion of microencapsulated powder containing fermented noni juice and probiotics. Food Bioscience. 2020; 37 ():100740.
Chicago/Turabian StyleChuang Zhang; Siew Young Quek; Nan Fu; Yuwen Su; Paul A. Kilmartin; Xiao Dong Chen. 2020. "Storage stability and in vitro digestion of microencapsulated powder containing fermented noni juice and probiotics." Food Bioscience 37, no. : 100740.
Background: Tomatoes and lycopene have been associated with the prevention of chronic diseases. Tetra-cis lycopene from tangerine tomatoes has been reported to be more bioavailable than the all-trans isomer found in red tomatoes. Therefore, tangerine tomatoes might contain superior health benefits compared to those of red tomatoes. Scope and approach: This review focuses on the origin, biochemistry, nutritional composition, and potential health benefits of tangerine tomatoes, as well as their comparison with those of the red and high-β-carotene varieties. Information gathered from numerous studies on tomatoes, as well as conflicting perspectives, have been summarized to provide an unbiased review. Key findings and conclusion: The origin of tangerine tomatoes is disputable, but they were reportedly present from as early as 1934. The carotenoid biosynthesis pathway underlying the accumulation of tetra-cis lycopene in tangerine tomatoes has been well defined. However, the nutritional composition of tangerine tomatoes is not currently publicly available. The carotenoid composition of tangerine tomatoes is unique not only because of the presence of tetra-cis lycopene, but also due to the relatively high content of phytoene, phytofluene, ζ-carotene, and neurosporene relative to other tomato varieties. Although a few in vitro and in vivo studies have shown promising results, further studies are required to validate the health benefits of tangerine tomatoes. Furthermore, published data regarding the potential health benefits of tangerine tomatoes on cardiovascular and bone health is currently lacking even though red tomatoes have shown promise in these areas.
Hartono Tanambell; Karen Suzanne Bishop; Siew Young Quek. Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects. Critical Reviews in Food Science and Nutrition 2020, 61, 2237 -2248.
AMA StyleHartono Tanambell, Karen Suzanne Bishop, Siew Young Quek. Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects. Critical Reviews in Food Science and Nutrition. 2020; 61 (13):2237-2248.
Chicago/Turabian StyleHartono Tanambell; Karen Suzanne Bishop; Siew Young Quek. 2020. "Tangerine tomatoes: origin, biochemistry, potential health benefits and future prospects." Critical Reviews in Food Science and Nutrition 61, no. 13: 2237-2248.
Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.4% and 0.8%, w/w), and encapsulated FO-GEO samples (4% and 8%, w/w). The quality of the chicken nugget samples were monitored during a 20-day refrigerated storage. Results showed that the addition of encapsulated FO-GEO could significantly delay lipid oxidation and microbiological spoilage of the samples during refrigerated storage. This is reflected by the pH, PV, TBARS and TVBN data (P < 0.05). Samples fortified with encapsulated FO-GEO also showed significantly higher sensory quality and overall acceptability (P < 0.05). The use of 8% encapsulated FO-GEO gave the best antioxidative and antimicrobial properties during storage. However, the best sensory scores were observed in the 4% encapsulated FO-GEO up to 20 days of storage. This study demonstrated that the encapsulated FO-GEO could be used for fortifying and extending shelf-life of food products.
Sara Raeisi; Seyed Mahdi Ojagh; Parastoo Pourashouri; Fabien Salaün; Siew Young Quek. Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage. Journal of Food Science and Technology 2020, 58, 121 -128.
AMA StyleSara Raeisi, Seyed Mahdi Ojagh, Parastoo Pourashouri, Fabien Salaün, Siew Young Quek. Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage. Journal of Food Science and Technology. 2020; 58 (1):121-128.
Chicago/Turabian StyleSara Raeisi; Seyed Mahdi Ojagh; Parastoo Pourashouri; Fabien Salaün; Siew Young Quek. 2020. "Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage." Journal of Food Science and Technology 58, no. 1: 121-128.
This study highlighted the effect of air blast freezing and frozen storage on non-pathogenic Escherichia coli in Greenshell™ mussels (Perna canaliculus). Greenshell™ mussels were inoculated with a cocktail of 10 different strains of E. coli and their survival was monitored over a period of 84 days. Two freezing temperatures (−10 °C and −20 °C) and two inoculum concentrations, i.e. moderate (104 colony forming units/g (CFU/g) and high (107 CFU/g) were used. Enumeration of E. coli was carried out at regular intervals using the conventional ‘most probable number’ (MPN) and by SimPlate® methods. Results show that air blast freezing did not significantly reduce the non-pathogenic E. coli counts in the Greenshell™ mussels. However, subsequent frozen storage at −10 °C and −20 °C for a period of 84 days resulted in >1 log10 reduction in E. coli counts. Although, the use of different temperatures (−10 °C and −20 °C) did not show statistically significant (p = 0.069) impact on E. coli counts, but based on the regression analysis, storage at −10 °C was slightly more effective at inactivating E. coli. Furthermore, compared to the conventional MPN method, the SimPlate® method was less sensitive and the correlation value between the two methods was found to be r2 = 0.81 and r2 = 0.75 for −10 °C and −20 °C, respectively. This research also investigated the effect of frozen storage on two components beneficial for health: eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and on microstructure changes during frozen storage. The total n-3 polyunsaturated fatty acid (PUFA) concentrations reduced significantly (p < 0.05) after storing Greenshell™ mussels at −10 °C for a period of 84 days but the total n-3 PUFA levels did not reduce significantly (p > 0.05) in mussels stored at −20 °C. In addition, the microstructure analysis revealed that frozen storage caused serious deformity in tissue structure of Greenshell™ mussels.
Manasweeta Angane; Sravani Gupta; Graham C. Fletcher; Graeme Summers; Duncan I. Hedderley; Siew Young Quek. Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels. Food Control 2020, 115, 107284 .
AMA StyleManasweeta Angane, Sravani Gupta, Graham C. Fletcher, Graeme Summers, Duncan I. Hedderley, Siew Young Quek. Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels. Food Control. 2020; 115 ():107284.
Chicago/Turabian StyleManasweeta Angane; Sravani Gupta; Graham C. Fletcher; Graeme Summers; Duncan I. Hedderley; Siew Young Quek. 2020. "Effect of air blast freezing and frozen storage on Escherichia coli survival, n-3 polyunsaturated fatty acid concentration and microstructure of Greenshell™ mussels." Food Control 115, no. : 107284.
The crucial components governing individual powder property and functionality of microparticles were systematically investigated for the co-encapsulation of vitamin E (VE) with coenzyme Q10 (CoQ10). Whey protein isolate (WPI), WPI/soluble corn fiber (SCF), and WPI/maltodextrin were used as wall materials, to encapsulate composite VE/CoQ10, sole VE, and sole CoQ10. Nine types of microparticles were produced by a monodisperse-droplet spray dryer, to explicitly correlate each quality attribute to microparticle composition. All microparticles showed a high retention of core material (89.6–97.4%) and antioxidant activity, with distinctly different particle morphology, powder property, digestibility, and stability. The composition of wall material governed the majority of powder properties, whereas the bioactive core material affected storage stability, and impacted on particle morphology and powder color despite a low loading at 7% of total solids. The wall material that gave excellent powder properties did not always exhibit good functionality. WPI/SCF emulsion showed low viscosities of 7.51–11.71 cP, and the spray-dried microparticles showed spherical shape with excellent flowability (Carr’s index of 17.38%) and wettability (24 s); however, their stability during in vitro gastric digestion and storage trial was poor. The WPI/maltodextrin microparticles with distorted particle shape possibly experienced different particle formation processes from WPI/SCF, with improved stability on color, encapsulation efficiency, and antioxidant activity during storage for 35 days. The retention of VE and CoQ10 after digestion for 60 min was 79% and 82%, respectively. The reported relationships between individual component and the property and functionality of microparticles would be useful for fabricating bioactive microparticles with precisely controlled quality.
Nan Fu; Yong-Jun You; Siew Young Quek; Winston Duo Wu; Xiao Dong Chen. Interplaying Effects of Wall and Core Materials on the Property and Functionality of Microparticles for Co-Encapsulation of Vitamin E with Coenzyme Q10. Food and Bioprocess Technology 2020, 13, 705 -721.
AMA StyleNan Fu, Yong-Jun You, Siew Young Quek, Winston Duo Wu, Xiao Dong Chen. Interplaying Effects of Wall and Core Materials on the Property and Functionality of Microparticles for Co-Encapsulation of Vitamin E with Coenzyme Q10. Food and Bioprocess Technology. 2020; 13 (4):705-721.
Chicago/Turabian StyleNan Fu; Yong-Jun You; Siew Young Quek; Winston Duo Wu; Xiao Dong Chen. 2020. "Interplaying Effects of Wall and Core Materials on the Property and Functionality of Microparticles for Co-Encapsulation of Vitamin E with Coenzyme Q10." Food and Bioprocess Technology 13, no. 4: 705-721.
Hengshan goat meat produced exclusively in Shaanxi province of China is the product of national geographical indication. In current study, nutritional and safety indexes of Hengshan goat leg meat were investigated and the quality changes induced by seven commonly used processing methods were systematically evaluated. Comparing with control, meats treated with thermal processing demonstrated decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids. Amino acid contents in pan‐fried, deep‐fried, and roasted samples were reduced with the most obvious valine scores declined 15%, 13%, and 21%, respectively. Also, thermal treatments conducted in smoke exposure circumstances caused mass formation of nitrite and polycyclic aromatic hydrocarbons (PAHs), evidenced by the 5.8‐fold, 3.3‐fold, and 3.8‐fold increments of nitrite contents in pan‐fried, deep‐fried, and roasted meats, respectively, and the appearance of six extra PAHs. Steaming, boiling, and braising were proved to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic hazard. Our results established nutritional database for Hengshan goat leg meat and provide reference for choosing its reasonable thermal processing pattern. Practical Application Processed meats showed decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids compared with those of raw meat. Steaming, boiling, and braising delivered more balanced nutrition and less carcinogens in contrast to meats processed with other methods. Frying and roasting caused low amino acid levels and formed mass nitrite and polycyclic aromatic hydrocarbons in meats. Our results established nutritional database for Hengshan goat leg meat and provide reference for its reasonable thermal processing.
Yang Jiao; Yongfeng Liu; Siew Young Quek. Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods. Journal of Food Science 2020, 85, 1344 -1352.
AMA StyleYang Jiao, Yongfeng Liu, Siew Young Quek. Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods. Journal of Food Science. 2020; 85 (4):1344-1352.
Chicago/Turabian StyleYang Jiao; Yongfeng Liu; Siew Young Quek. 2020. "Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods." Journal of Food Science 85, no. 4: 1344-1352.
Two different hydrolysis strategies, namely acid hydrolysis (pH 0 and 3) and enzyme hydrolysis (Rapidase AR2000, β-glucosidase, 5.6 nkat/mg), and the effect of hydrolysis time on the liberation of glycosidically bound volatiles from tamarillo (Solanum beaceum Cav.), were evaluated. Free and bound volatile profiles in tamarillo were also compared. Enzymatic hydrolysis was favoured for the liberation of aldehydes, esters, and terpenes. Harsh acidic hydrolysis (pH 0) was particularly effective at releasing C13-norisoprenoids including 3-hydroxy-β-damascone and 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN), but those compounds cannot contribute to the pleasant odour. Moreover, the longer the duration of enzymatic hydrolysis, the higher was the concentration of alcohols, terpenes, benzenoids, ketones, and volatile phenols. On the other hand, 33 free and 49 bound volatiles were identified in tamarillo with a complementary profile: the major free volatiles were alcohols ((Z)-3-hexenol, 1-hexanol) and esters (methyl caproate, methyl butanoate and ethyl butanoate), while bound volatile compounds showed higher concentrations of benzenoids (benzyl alcohol and phenylethyl alcohol) and terpenes, including prenol, linalool and α-terpineol. Many glycosidically bound volatiles are available as aroma reservoirs in tamarillo, and to liberate these compounds during tamarillo-based product development, attention should be given to hydrolysis strategies and incubation time.
Xiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT 2020, 124, 109178 .
AMA StyleXiao Chen, Siew Young Quek, Bruno Fedrizzi, Paul Kilmartin. Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT. 2020; 124 ():109178.
Chicago/Turabian StyleXiao Chen; Siew Young Quek; Bruno Fedrizzi; Paul Kilmartin. 2020. "Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time." LWT 124, no. : 109178.
Hericium novae-zealandiae is a native mushroom consumed by indigenous Māori people in New Zealand. The lipophilic mycochemicals of the mushroom were isolated using a normal column chromatography combined with a preparative HPLC. Structural characterisation based on spectroscopic methods, namely UV, MS, NMR and single crystal XRD have identified three lipophilic compounds as hericene B (a compound unique to Hericium), ergosterol and ergosterol peroxide. Following this, an HPLC-DAD method was developed and validated to quantify the hericene B and ergosterol. The method showed excellent selectivity, linearity, precision, accuracy and robustness. The content of hericene B was determined as 28.53 mg/g by dry weight of H. novae-zealandiae (approximately 3%). This discovery indicates the potential utilisation of H. novae-zealandiae as a natural source of hericene B. Current research revealed for the first time, the lipophilic constituents of H. novae-zealandiae and the method development for quantification of hericene B in the above species.
Zhixia Chen; Xujiang Yuan; Peter Buchanan; Siew Young Quek. Isolation and determination of lipophilic mycochemicals from a New Zealand edible native mushroom Hericium novae-zealandiae. Journal of Food Composition and Analysis 2020, 88, 103456 .
AMA StyleZhixia Chen, Xujiang Yuan, Peter Buchanan, Siew Young Quek. Isolation and determination of lipophilic mycochemicals from a New Zealand edible native mushroom Hericium novae-zealandiae. Journal of Food Composition and Analysis. 2020; 88 ():103456.
Chicago/Turabian StyleZhixia Chen; Xujiang Yuan; Peter Buchanan; Siew Young Quek. 2020. "Isolation and determination of lipophilic mycochemicals from a New Zealand edible native mushroom Hericium novae-zealandiae." Journal of Food Composition and Analysis 88, no. : 103456.
Consumer acceptance of synbiotics, which are synergistic combinations of probiotics and their prebiotic substrates, continues to expand in the functional food category. This research aimed at evaluating the effect of antibacterial manuka honey on the probiotic growth and sensory characteristics of potentially synbiotic yogurts manufactured with Lactobacillus reuteri DPC16. Probiotic viable count in yogurts with 5% w/v Manuka honey (Blend, UMFTM 18+, AMFTM 15+ and AMFTM 20+) was evaluated by the spread plate method over the refrigerated storage period of three weeks. A panel of 102 consumers preferred the yogurt made with invert syrup over the manuka honey variants, and the unsweetened control was least liked overall. Invert syrup yogurt was also the most effective in promoting the growth of the probiotic lactobacilli. However, the honey-sweetened yogurts had a more favourable fermentation metabolite profile, especially the lactic and propionic acids, as estimated by nuclear magnetic resonance (NMR) analyses. The probiotic counts in AMFTM 15+ manuka honey yogurt (7 log cfu/mL) were significantly higher than the other honey yogurt types (Manuka Blend and UMFTM 18+) and above the recommended threshold levels. The combination thus can be developed as a synbiotic functional food by further improving the sensory and physicochemical properties such as texture, apparent viscosity and water holding capacity.
Anand Mohan; Joshua Hadi; Noemi Gutierrez-Maddox; Yu Li; Ivanhoe K. H. Leung; Yihuai Gao; Quan Shu; Siew-Young Quek. Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16. Foods 2020, 9, 106 .
AMA StyleAnand Mohan, Joshua Hadi, Noemi Gutierrez-Maddox, Yu Li, Ivanhoe K. H. Leung, Yihuai Gao, Quan Shu, Siew-Young Quek. Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16. Foods. 2020; 9 (1):106.
Chicago/Turabian StyleAnand Mohan; Joshua Hadi; Noemi Gutierrez-Maddox; Yu Li; Ivanhoe K. H. Leung; Yihuai Gao; Quan Shu; Siew-Young Quek. 2020. "Sensory, Microbiological and Physicochemical Characterisation of Functional Manuka Honey Yogurts Containing Probiotic Lactobacillus reuteri DPC16." Foods 9, no. 1: 106.
The key volatiles of fermented noni juice (FNJ) were identified, and the effect of microencapsulation (via spray drying and freeze drying) on the volatile profile of FNJ powders was investigated. Results showed that hexanoic acid was the major contributor to the unpleasant odour of FNJ. Both drying methods significantly reduced (p < 0.05) the retention of volatiles, and changed the volatile profile of the resulting powders. Comparing the two methods, volatile retention in the spray-dried powder was lower, and was negatively affected by the increase of drying air temperature (p < 0.05). The odour activity values (OAVs) of key volatiles decreased after microencapsulation, however, most of them were still present, and contributed to the overall odour of the powders. This research has provided qualitative and quantitative data on the volatiles of FNJ, and explored for the first time, the influence of microencapsulation on the volatile characteristics and retention in powders.
Chuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering 2019, 273, 109892 .
AMA StyleChuang Zhang, Xiao Chen, Jingying Zhang, Paul A. Kilmartin, Siew Young Quek. Exploring the effects of microencapsulation on odour retention of fermented noni juice. Journal of Food Engineering. 2019; 273 ():109892.
Chicago/Turabian StyleChuang Zhang; Xiao Chen; Jingying Zhang; Paul A. Kilmartin; Siew Young Quek. 2019. "Exploring the effects of microencapsulation on odour retention of fermented noni juice." Journal of Food Engineering 273, no. : 109892.