« Previous Abstract"An integration of UPLC-DAD/ESI-Q-TOF MS, GC-MS, and PCA analysis for quality evaluation and identification of cultivars of Chrysanthemi Flos (Juhua)"    Next AbstractA novel colorimetric sensor array for real-time and on-site monitoring of meat freshness »

Food Chem

Title:		"Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica)"
Author(s):		Nie J; Fu X; Wang L; Xu J; Gao X;
Address:		"College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China. College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China. Electronic address: xiaotingfu@ouc.edu.cn"
Journal Title:		Food Chem
Year:		2023
Volume:		20220824
Issue:
Page Number:		133990 -
DOI:		10.1016/j.foodchem.2022.133990
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and gamma-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food"
Keywords:		"Amino Acids/metabolism Amino Acids, Essential/metabolism Antioxidants/analysis Fermentation Flavonoids/metabolism Gas Chromatography-Mass Spectrometry *Kelp *Laminaria/metabolism *Monascus/metabolism *Volatile Organic Compounds/analysis gamma-Aminobutyric;"
Notes:		"MedlineNie, Jinlan Fu, Xiaoting Wang, Lei Xu, Jiachao Gao, Xin eng England 2022/09/06 Food Chem. 2023 Jan 30; 400:133990. doi: 10.1016/j.foodchem.2022.133990. Epub 2022 Aug 24"