Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil.

In this study, we investigated the effect of roasting conditions and time on the physicochemical properties of pomegranate seed oil. We analyzed the fatty acid, total phenolic, flavonoid, tocopherol, and phytosterol contents of pomegranate seed oil extracted under four conditions: raw, heated at 160°C for 15 min, heated at 160°C for 20 min, and heated at 180°C for 10 min, which included three that were well-established to enhance nutritional and flavor properties. Furthermore, the oxidative stability was evaluated based on the acid value, peroxide value, and induction period. Roasting significantly decreased the contents of punicic acid, polyunsaturated fatty acids, tocopherol, and phytosterol and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity (P<0.05) of the oil. Conversely, saturated fatty acids, monounsaturated fatty acids, acid value, peroxide value, total phenolic and flavonoid contents, and induction period were significantly increased (P<0.05). Our results suggest that the roasting conditions were nutritionally and oxidatively stable, thereby enhancing the roasting process and providing a database for essential roasting treatments for pomegranate seed oil.

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC-MS, and GC-olfactometry.

Various citrus fruits' flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In the E-tongue analysis, the intensity of sweetness, saltiness, and bitterness was highest in Citrus unshiu, while sourness and umami were highest in C. setomi. A total of 43 volatile compounds were detected in the E-nose analysis, and the compound with the highest peak area was limonene, a type of terpenoid, which exhibited a prominent peak area in C. unshiu. Principal component analysis between flavor compounds and each sample explained a total variance of 83.15% and led to the classification of three clusters. By GC-MS-O, 32 volatile compounds were detected, with limonene being the most abundant, ranging from 20.28 to 56.21 mg/kg. The odor-active compounds were identified as (E)-2-hexenal, hexanal, α-pinene, ß-myrcene, limonene, γ-terpinene, nonanal, and D-carvone, respectively.

Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system.

This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus. Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected from butanol fraction, and alcohols were mainly extracted from the ethanol fraction. GC-O analysis investigated the contents and intensities of three major odor active compounds increasing by ramping up polarity Multivariate analysis, which includes principal component analysis (PCA) and hierarchical cluster analysis (HCA), by E-nose data showed 45.83% (PC1) and 29.27 (PC2) variances, respectively, and segregated two clusters. Multivariate analysis by GC-O data showed 65.64% (PC1) and 24.17% (PC2) variances, respectively, and segregated the three clusters, cluster I by ethanol extract, cluster II by dichloromethane extract, and cluster III by hexane and butanol extracts. This study demonstrates that different polarity solvents can collect various volatiles and odor active compound groups. Our findings can support basic research data as a natural and functional food additive.

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions.

This study investigated the effects of oven-roasting temperature (160, 180, and 200 â„ƒ) and time (5, 10, 15, and 20 min) on pomegranate seeds. Physicochemical properties, such as color (L*, a*, and b* values), browning index (BI), total phenolic and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, and chemosensory properties, including taste and volatile compounds, were analyzed. The L* and a* values, and level of sourness, umami, sweetness, and terpenes decreased, whereas the b* value, BI, and level of saltiness, bitterness, furan derivatives, pyrazines, and sulfur-containing compounds, increased with roasting time. The findings of this study showed that the positive roasting conditions for pomegranate seeds were 10-20 min at 160 â„ƒ and, 5-10 min at 180 â„ƒ. This study is expected to be used as a primary reference for selecting the optimal oven-roasting conditions in which positive effects appear and for developing products utilizing pomegranate seeds.

Antiadhesive Hyaluronic Acid-Based Wound Dressings Promote Wound Healing by Preventing Re-Injury: An In Vivo Investigation.

Wound dressings are widely used to protect wounds and promote healing. The water absorption and antifriction properties of dressings are important for regulating the moisture balance and reducing secondary damages during dressing changes. Herein, we developed a hyaluronic acid (HA)-based foam dressing prepared via the lyophilization of photocrosslinked HA hydrogels with high water absorption and antiadhesion properties. To fabricate the HA-based foam dressing (HA foam), the hydroxyl groups of the HA were modified with methacrylate groups, enabling rapid photocuring. The resulting photocured HA solution was freeze-dried to form a porous structure, enhancing its exudate absorption capacity. Compared with conventional biopolymer-based foam dressings, this HA foam exhibited superior water absorption and antifriction properties. To assess the wound-healing potential of HA foam, animal experiments involving SD rats were conducted. Full-thickness defects measuring 2 × 2 cm2 were created on the skin of 36 rats, divided into four groups with 9 individuals each. The groups were treated with gauze, HA foam, CollaDerm®, and CollaHeal® Plus, respectively. The rats were closely monitored for a period of 24 days. In vivo testing demonstrated that the HA foam facilitated wound healing without causing inflammatory reactions and minimized secondary damages during dressing changes. This research presents a promising biocompatible foam wound dressing based on modified HA, which offers enhanced wound-healing capabilities and improved patient comfort and addresses the challenges associated with conventional dressings.

The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats.

This study evaluated the effects of inhaling Osmanthus fragrans var. aurantiacus (OFA) extracts in Sprague-Dawley (SD) rats experiencing chronic stress. Rats were exposed to restraint stress or circadian disruption and were inhaled either distilled water or OFA extracts. Electronic nose (E-nose) analysis identified 35 volatile aromatic compounds (VACs) in OFA extracts. Chronic stress led to a decrease in body weight initially, serotonin concentration, and the weights of the liver, kidneys, and fat pads. Additionally, circadian disruption increased melatonin levels and decreased cholesterol concentrations. Inhalation of OFA increased dietary intake during the early phase and restored the tissue weights that have changed by chronic stress. Furthermore, it led to an increase in melatonin levels and changes in cholesterol levels. Taken together, our results indicate that OFA inhalation improves physiological changes caused by chronic stress through regulating dietary intake, restoring tissue weights, and modulating hormone and cholesterol levels.

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources.

This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) coupled with gas chromatography-olfactometry (GC-O) were used to analyzed the aroma profile. A total of 140 and 90 volatile compounds were detected through E-nose and GC-MS respectively, and the main volatile compounds were aldehydes. A total of 23 odor active compounds were recognized using GC-O, and 3-methyl-butanal, heptanal, benzaldehyde, octanal, furfural, and methoxy-phenyl-oxime were identified as the aroma of salmon. Using multivariate analysis, the pattern between the pretreated samples and aroma profiles was confirmed, and there were clear separations among the samples. The results of this study provide the aroma profile of salmon by-products and are expected salmon by-products to be used as a potential food source.

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC-MS-O using a multivariate approach.

This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concentrations. However, umami and sourness sensor decreased during the roasting process. At 210 ℃ roasting, total flavonoid and caffeine concentrations increased during the roasting process. Aldehydes, ketones, and sulfur-containing compounds dramatically increased during the roasting at 210 ℃ for 20 and 30 min in E-nose analysis. Pyrazines were mainly generated during the roasting at 210 ℃ for 20 and 30 min, and pyrazines showed the highest concentrations among all OACs in GC-olfactometry (GC-O) analysis. E-tongue data showed the separation of beans by roasting temperature. However, the E-nose and GC-O data showed the separation of beans by both roasting temperature and time via multivariate analysis. We identified similar results and patterns in the E-nose and GC-O analyses.

Complement C3-Deficiency-Induced Constipation in FVB/N-C3em1Hlee/Korl Knockout Mice Was Significantly Relieved by Uridine and Liriope platyphylla L. Extracts.

Complement component 3 (C3) deficiency has recently been known as a cause of constipation, without studies on the therapeutic efficacy. To evaluate the therapeutic agents against C3-deficiency-induced constipation, improvements in the constipation-related parameters and the associated molecular mechanisms were examined in FVB/N-C3em1Hlee/Korl knockout (C3 KO) mice treated with uridine (Urd) and the aqueous extract of Liriope platyphylla L. (AEtLP) with laxative activity. The stool parameters and gastrointestinal (GI) transit were increased in Urd- and AEtLP-treated C3 KO mice compared with the vehicle (Veh)-treated C3 KO mice. Urd and AEtLP treatment improved the histological structure, junctional complexes of the intestinal epithelial barrier (IEB), mucin secretion ability, and water retention capacity. Also, an improvement in the composition of neuronal cells, the regulation of excitatory function mediated via the 5-hydroxytryptamine (5-HT) receptors and muscarinic acetylcholine receptors (mAChRs), and the regulation of the inhibitory function mediated via the neuronal nitric oxide synthase (nNOS) and inducible NOS (iNOS) were detected in the enteric nervous system (ENS) of Urd- and AEtLP-treated C3 KO mice. Therefore, the results of the present study suggest that C3-deficiency-induced constipation can improve with treatment with Urd and AEtLP via the regulation of the mucin secretion ability, water retention capacity, and ENS function.

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis.

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis.

The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140-200 °C) and times (5, 10, 15, and 20 min) influenced non-volatile compounds in radishes, and high temperature roasted radish represented obvious changes than low temperature roasted radish. In volatile profiles, high temperature roasted radish were generated a higher number of Maillard reactions-related volatiles, including furfurals and 2-ethyl-5-methylpyrazine, than low temperature roasted radish. In chemometrics results, a radish roasted at 200 °C for 20 min was the highest dissimilarity compared with the other roasted radishes. This study is believed to be the first research demonstrating comprehensive identification of changes in non-volatile/volatiles profiles in radish by various processes (different times and temperatures) of oven roasting for food applications.

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.

This study investigated the effects of four brewing methods (cold and hot brew, espresso, and cezve) on the chemical sensory properties of green and roasted coffee beans (cv. Yellow Bourbon) extract. The caffeine and chlorogenic acid contents of the coffee were analyzed using HPLC. The taste and volatile aromatic compounds of coffee were analyzed using an electronic tongue and nose, respectively, and the results were analyzed using principal component analysis. For the taste components analyzed using the electronic tongue, the degree of separation was relatively large depending on the extraction method, and the degree of separation was larger depending on roasting for the volatile compounds analyzed using the electronic nose. Our findings provide basic data for the coffee industry. PRACTICAL APPLICATION: The use of an electronic sensor will provide flavor characteristics for four different types of coffee extracted from green beans and roasted beans. In this study, it was confirmed that the extraction method had a greater effect on the taste of coffee, and in the case of the volatile aromatic compounds of coffee, there was a large difference depending on the green beans and roasted beans. Therefore, our findings will provide data based on the sensory properties of coffee.

Confining the Sol-Gel Reaction at the Water/Oil Interface: Creating Compartmentalized Enzymatic Nano-Organelles for Artificial Cells.

Living organisms compartmentalize their catalytic reactions in membranes for increased efficiency and selectivity. To mimic the organelles of eukaryotic cells, we develop a mild approach for in situ encapsulating enzymes in aqueous-core silica nanocapsules. In order to confine the sol-gel reaction at the water/oil interface of miniemulsion, we introduce an aminosilane to the silica precursors, which serves as both catalyst and an amphiphilic anchor that electrostatically assembles with negatively charged hydrolyzed alkoxysilanes at the interface. The semi-permeable shell protects enzymes from proteolytic attack, and allows the transport of reactants and products. The enzyme-carrying nanocapsules, as synthetic nano-organelles, are able to perform cascade reactions when enveloped in a polymer vesicle, mimicking the hierarchically compartmentalized reactions in eukaryotic cells. This in situ encapsulation approach provides a versatile platform for the delivery of biomacromolecules.

Solvent media as the driving force in the formation of one-dimensional silver(I) coordination polymers with 2-methylidene-1,3-bis(nicotinoyloxy)propane.

Two kinds of silver(I) coordination polymers consisting of the same chemical composition, [Ag(CF3SO3)(L)] [L is 2-methylidene-1,3-bis(nicotinoyloxy)propane], were synthesized and characterized by infrared (IR) and photoluminescence (PL) spectroscopy, elemental and thermal analyses, and single-crystal X-ray diffractometry; these are catena-poly[[(trifluoromethanesulfonato-κO)silver(I)]-µ-2-methylenepropane-1,3-diyl dinicotinate-κ2N:N'], [Ag(CF3SO3)(C16H14N2O4)]n, and its chloroform monosolvate, {[Ag(CF3SO3)(C16H14N2O4)]·CHCl3}n. The X-ray crystallographic measurements revealed that the silver(I) compounds exhibit one-dimensional sinusoidal or helical molecular structures depending on the solvent used for crystallization. Self-assembly in a methanol/chloroform mixture produces the sinusoidal molecular strand, whereas recrystallization from acetonitrile medium affords a racemic mixture of the helical strands. These compounds display a fluorescence emission arising from both the ligand-centred transition and the ligand-to-metal charge transfer (LMCT) in the solid state under ambient conditions.

Olfactory Stimulation with Volatile Aroma Compounds of Basil (Ocimum basilicum L.) Essential Oil and Linalool Ameliorates White Fat Accumulation and Dyslipidemia in Chronically Stressed Rats.

We explored the physiological effects of inhaling basil essential oil (BEO) and/or linalool and identified odor-active aroma compounds in BEO using gas chromatography/mass spectrometry (GC-MS) and GC-olfactometry (GC-O). Linalool was identified as the major volatile compound in BEO. Three groups of rats were administered BEO and linalool via inhalation, while rats in the control group were not. Inhalation of BEO for 20 min only reduced the total weight gain (190.67 ± 2.52 g) and increased the forced swimming time (47.33 ± 14.84 s) compared with the control group (219.67 ± 2.08 g, 8.33 ± 5.13 s). Inhalation of BEO for 5 min (392 ± 21 beats/min) only reduced the pulse compared with the control group (420 ± 19 beats/min). Inhalation of linalool only reduced the weight of white adipose tissue (5.75 ± 0.61 g). The levels of stress-related hormones were not significantly different among the groups. The total cholesterol and triglyceride levels decreased after inhalation of BEO for 20 min (by more than -10% and -15%, respectively). Low-density lipoprotein cholesterol levels were lowered (by more than -10%) by the inhalation of BEO and linalool, regardless of the inhalation time. In particular, BEO inhalation for 20 min was associated with the lowest level of low-density lipoprotein cholesterol (53.94 ± 2.72 mg/dL). High-density lipoprotein cholesterol levels increased after inhalation of BEO (by more than +15%). The atherogenic index and cardiac risk factors were suppressed by BEO inhalation. Animals exposed to BEO and linalool had no significant differences in hepatotoxicity. These data suggest that the inhalation of BEO and linalool may ameliorate cardiovascular and lipid dysfunctions. These effects should be explored further for clinical applications.

A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing.

This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others. In electronic nose analysis, a total of 21 volatiles in broccolis were analyzed. Sulfur-containing volatiles were changed via thermal steps, and the generation and reduction of sulfur-containing compounds have occurred (i.e. methnaethiol, 2,4,5-trimethylthiazole). In addition, some of the thermal steps (oven-heating, microwave heating, air-frying) have occurred Maillard reaction, and thus pyridine was generated. Therefore, this study can provide flavor data in broccoli, and contribute to further research for flavor characteristics in broccoli using electronic sensors.

Olfactory Stimulation by Fennel (Foeniculum vulgare Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats.

In this study, odor components were analyzed using gas chromatography/mass spectrometry (GC/MS) and solid-phase microextraction (SPME), and odor-active compounds (OACs) were identified using GC-olfactometry (GC-O). Among the volatile compounds identified through GC-O, p-anisaldehyde, limonene, estragole, anethole, and trans-anethole elicit the fennel odor. In particular, trans-anethole showed the highest odor intensity and content. Changes in body weight during the experimental period showed decreasing values of fennel essential oil (FEO)-inhaled groups, with both body fat and visceral fat showing decreased levels. An improvement in the body's lipid metabolism was observed, as indicated by the increased levels of cholesterol and triglycerides and decreased levels of insulin in the FEO-inhaled groups compared to group H. Furthermore, the reduction in systolic blood pressure and pulse through the inhalation of FEO was confirmed. Our results indicated that FEO inhalation affected certain lipid metabolisms and cardiovascular health, which are obesity-related dysfunction indicators. Accordingly, this study can provide basic research data for further research as to protective applications of FEO, as well as their volatile profiles.

Multimodal Enzyme-Carrying Suprastructures for Rapid and Sensitive Biocatalytic Cascade Reactions.

Colloidal assemblies of mesoporous suprastructures provide effective catalysis in an advantageous volume-confined environment. However, typical fabrication methods of colloidal suprastructures are carried out under toxic or harmful conditions for unstable biomolecules, such as, biocatalytic enzymes. For this reason, biocatalytic enzymes have rarely been used with suprastructures, even though biocatalytic cascade reactions in confined environments are more efficient than in open conditions. Here, multimodal enzyme- and photocatalyst-carrying superstructures with efficient cascade reactions for colorimetric glucose detection are demonstrated. The suprastructures consisting of various functional nanoparticles, including enzyme-carrying nanoparticles, are fabricated by surface-templated evaporation driven suprastructure synthesis on polydimethylsiloxane-grafted surfaces at ambient conditions. For the fabrication of suprastructures, no additional chemicals and reactions are required, which allows maintaining the enzyme activities. The multimodal enzymes (glucose oxidase and peroxidase)-carrying suprastructures exhibit rapid and highly sensitive glucose detection via two enzyme cascade reactions in confined geometry. Moreover, the combination of enzymatic and photocatalytic cascade reactions of glucose oxidase to titanium dioxide nanoparticles is successfully realized for the same assay. These results show promising abilities of multiple colloidal mixtures carrying suprastructures for effective enzymatic reactions and open a new door for advanced biological reactions and enzyme-related works.

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.

The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.