Yaqiong Liu's research while affiliated with Agricultural University Of Hebei and other places
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Publications (47)
Identifying the geographic origin of a wine is of great importance, as origin fakery is commonplace in the wine industry. This study analyzed the mineral elements, volatile components, and metabolites in wine using inductively coupled plasma-mass spectrometry, headspace solid phase microextraction gas chromatography–mass spectrometry, and ultra-hig...
The pericarp of Szechuan pepper is rich in phenols and alkylamides, making it a potential source of antioxidant compounds. Despite being recognized as the primary antioxidants in Szechuan pepper, there is still limited knowledge about their application in real food systems. This study aims to identify, separate, and apply polyphenol and alkylamide...
Protein oxidation leads to changes in shrimp texture, which affects sensory profile and consumer acceptability. This study aimed to evaluate the impact of electron beam irradiation (EBI) on protein oxidation and textural properties of Litopenaeus vannamei during refrigerated storage. Results revealed that EBI treatment and storage increased the pro...
Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging to four genera (Hanseniaspora, Sacc...
Organic milk has a high risk of food fraud as it can easily be adulterated with non-organic milk. This study aimed to identify metabolite markers for assessing the authenticity of organic milk from Jersey and Yak. In the untargeted strategy, ultra-high performance liquid chromatography-Q Exactive HF-X mass spectrometer coupled with chemometrics ana...
Abstract In this research, a total of 47 samples from five types of fermented soybeans were selected. The physicochemical parameters, biogenic amines (BAs) and bioactive compounds such as isoflavones, total phenolic (TPC) and γ-aminobutyric acid (GABA) were investigated. The results showed that the contents of isoflavones ranged from 598.06 mg/kg t...
The bioreactor based on solid-state fermentation technology has been developed for vinegar production, standardization of fermentation process and stabilization of vinegar quality. The microbial community diversity, and volatile compounds of six cultivars of vinegar samples fermented in a self-designed solid-state fermentation bioreactors were inve...
Anthocyanins are attractive alternatives to synthetic colorants, but their low stability impedes practical applications. Intermolecular copigmentation can enhance both color intensity and stability. Herein, the copigmentation interactions of Kyoho grape skin anthocyanins (KSA) or cyanidin-3-O-glucoside (Cy-G) with organic acids were investigated. C...
The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic–microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determined. Low-field nuclear magnetic resonance showed tha...
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to illustrate the protein changes in shrimp muscle. The results suggested that shrimp irradiated with 5 kGy exhibited optimum textural traits of hardness, springiness, and chewiness....
To investigate the effect of high-pressure treatment on the quality of Penaeus vannamei, tandem-mass-tag (TMT)-labeled, quantitative proteomic technology was applied. After different high-pressure (HP) treatments were performed, 1,118,053 spectra were obtained, 2239 quantifiable proteins were found, and 169 proteins were identified as differentiall...
Anthocyanins are attractive alternatives to colorants; however, their low color stability hinders practical application. Copigmentation can enhance both the color intensity and color stability of complexes. Herein, we report an investigation of copigmentation reactions between purple sweet potato anthocyanins (PSA1) and phenolic acids (tannic, feru...
Petit Verdot is widely used in blend wines but only few studies focus on the effect of microorganisms on the aroma formation of its monovarietal wine. This study explored the correlation between microorganisms and aromas during spontaneous fermentation (SF) and inoculated fermentation (IF). The changes of volatile compounds and microbial succession...
γ-Glutamyl peptides are small molecular peptides that greatly influence the perception of kokumi taste. Multiple natural peptides, including γ-glutamyl di- and tripeptides and their derivatives, have been isolated and identified from various foodstuffs. Furthermore, some peptides have been effectively synthesized by γ-glutamyl transpeptidase and l-...
The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control samp...
Shrimp are highly prone to spoilage during refrigerated storage. Systematic assessment of shrimp protein degradation and quality loss during refrigerated storage is essential for optimizing storage of shrimps. In this study, protein biochemical characteristics and quality indicators of shrimp during refrigerated storage at 4 °C were assessed, and b...
Commercial Saccharomyces cerevisiae plays an important role in the traditional wine-making industry. In this study, the correlation of microbial community and aroma compound inthe process of alcohol fermentation of Cabernet Sauvignon by four different commercial starterswas investigated. The results showed that there was no significant difference i...
This research was investigated the effects of different degrees of protein hydrolysis on formation of biogenic amines (BAs) during sufu fermentation. Proteolysis indicators and physicochemical parameters of sufu have been determined. Moreover, 7 BAs were detected using high performance liquid chromatography (HPLC). These results showed that the tot...
The effects of different ultrasonic pretreatments (120–600 W, 20 min; 360 W, 10–30 min) on the gel properties of shrimp surimi were investigated. Gel properties and protein functional properties were analysed to clarify the mechanism of action of ultrasound. The gel strength, water holding capacity and surface hydrophobicity of shrimp surimi gel in...
This work aimed to evaluate the effects of solar drying (SD) on physico-chemical properties, drying kinetics, and energy consumption to dry Penaeus vannamei, considering natural drying (ND) and hot-air drying (HD) as references. Compared with ND and HD, SD exhibited the shortest time when the moisture content (MC) was reduced from 73% to 18%, and t...
In order to evaluate the effects of yeast starter on the quality and flavour profile of Longyan dry white wine, pure fermentation and sequential fermentation of selected Torulaspora delbrueckii and selected Saccharomyces cerevisiae (VL2, DELTA, X5) were performed in industrial‐scale fermentation of this work. Compared with pure fermentation, sequen...
Fermentation of the Longyan grape at a low temperature typically leads to the production of the more aromatic and characteristic Longyan white wine. However, the role of microorganisms during fermentation, particularly their contribution to aroma formation, is poorly understood. The dynamics of volatile compounds and microbial succession during the...
Potato residue obtained from industrial by-product is a rich source of dietary fiber. In this study, the potato residue dietary fiber was modified by cellulase and xylanase. The monosaccharide content, morphologic and structural characteristics, functional properties of modified dietary fiber were evaluated. The results show that cellulase/xylanase...
Seafood spoilage could cause food waste and also serious foodborne disease because of the specific organisms and their metabolites. Therefore, it is important to monitor their freshness in the supply chain. In most cases, their spoilage has been determined by the content of volatile base nitrogen, adenosine triphosphate or the total viable count. H...
The purpose of this study was to explore the correlation between protein oxidation and quality and to study the changes in various indexes of solar-dried shrimp (Penaeus vannamei) stored at 37°C and 20°C through vacuum packing and vacuum packaging with antipressure sterilization. The results showed that ΔE as well as TVB-N and carbonyl contents inc...
Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties (P < 0.05). R1 had the...
This study examined the microbial diversity in soil, grape must and wine fermentation of Cabernet Sauvignon inoculated with three different starters (S01: Xinjiang Saccharomyces cerevisiae CEC01; SCA: Ningxia Saccharomyces cerevisiae CECA; S96: Saccharomyces cerevisiae AWRI 796) using a high-throughput sequencing technique. The results showed that...
In this study, we determined the composition of microorganisms in the spontaneous/inoculated fermentation process of persimmon (Diospyros kaki L., China) wine for the first time and compared the similarities and differences of microbial succession, change in volatile compounds, and variations in amino acids. We found that spontaneous persimmon wine...
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‘Marselan’ is a promising wine grapevine with unique qualities, studies on its introduction and characteristics have never stopped. However, little is known about the fermentation process of ‘Marselan’ wine. In this study, we compared industrial-scale spontaneous (SMF) and inoculated (IMF) fermentation processes on the succession of microbial commu...
A new method for determining the content of γ-glutamyl-valyl-glycine (γ-Glu-Val-Gly, γ-EVG) using high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS) with precolumn derivatization by 2,4-Dinitrochlorobenzene (CDNB) was developed. The method exhibited satisfactory linear relationship (R² = 0.9995) at concentrations ranging fro...
Branched‐chain alcohols acetates (BCAA) are important aroma components of jujube wine. However, their presence is somewhat difficult to control during fermentation. In this regard, 13C‐labeling and Gas Chromatography‐Mass Spectrometer (GC‐MS) were used to explore the Ehrlich pathway for the formation of BCAA. Initially, branched‐chain (BC) amino ac...
Changes in the oenological parameters, total phenols, total flavonoids, and individual phenols of persimmon during spontaneous and inoculated fermentation were investigated. The volatile compounds and sensory character of the persimmon wine were compared and evaluated simultaneously. Results show that at the end of fermentation, spontaneous persimm...
Fresh jujube brandy (FJB, 50% v/v ethanol) was produced by the distillation of the fermented broth obtained by continuous jujube fermentation with Saccharomyces cerevisiae. Fifty‐five aroma‐active compounds of jujube brandy (JB) were found by GC‐O‐MS. Through the calculation of odor activity value, 27 compounds that make a contribution to the JB ar...
The aim of this paper was to study the biochemical changes in fermented scallop flour paste (SFP) during different fermentation periods. SFP was prepared with scallop muscles, flour koji, salt, rice koji, and neutral protease at 40°C for 12 days. Biochemical changes during fermentation were investigated. By reducing sugar content, formaldehyde nitr...
Citations
... The esters, particularly acetate esters and ethyl esters, constitute the predominant class of volatile compounds responsible for imparting the desired fruity aroma notes in wine [27]. The proportion of esters accounted for 37% of the overall volatile compounds in this study. ...
... Five dried and rehydration shrimp were randomly selected to determinate the TPA as presented by Wang et al. (2023). A P/5 cylindrical probe was used with a downward speed of 5 mm/s, compression speed of 0.5 mm/s, and recovery speed of 0.5 mm/s. ...
... The surveyed strains appeared to have grown within a temperature range of 22 to 42 ℃ [37,42] (Table 2). However, most of the articles assessed have considered ideal temperatures as being in the range between 25 and 30 ℃ (78%) [35,30,44,47]. For the pH conditions, most of the enzymes studied were produced at a more acidic pH, ranging between 4.0 and 6.0 (Table 3), which is compatible with the optimal pH for the growth of S. cerevisiae strains. ...
... The findings indicate that pure Td and SEQ48 enhance the levels of ethyl esters, including ethyl caproate, ethyl caprylate, ethyl caprate, and ethyl 3-phenylpropionate compared to pure Sc fermentation. This outcome aligns well with previous research demonstrating the positive impact of non-Saccharomyces yeasts on the production of ethyl esters in fruit wines [29]. The observed effects may be attributed to the activity of secretases, as well as the levels of acid precursors and ethanol in fermented beverages. ...
... Untargeted metabolomics with UHPLC-HRMS identified ceramide (d18:1/24:1 (15Z)), Nhexacosanoylglycine, DG (16:1 (9Z)/18:3 (9Z, 12Z, 15Z)/0:0) as potential biomarkers for horse milk. (Kang et al., 2023;Windarsih et al., 2023) Ultraperformance liquid chromatography tandem Q-Exactive mass spectrometrybased metabolomics ...
... To date, as stated by Piecha et al. (2022), there is still an urgent need for improvement in these processes. However, awareness on limitations of SSF has resulted in research on exploring standardized applications of this promising culturing technique, as well as innovative advances to control and fermentation conditions (Ito et al., 2011;Wang et al., 2023). ...
... . Zhang et al. highlighted the superiority of ultrasound-microwave combined treatment over singular methods, indicating that this approach could reduce the particle size of myofibrillar proteins and enhance their gel properties [18]. So, it is necessary to further develop more effective methods. ...
... To retard the quality loss of fresh shrimp during post-harvest storage, multiple methods have been proposed, such as low-temperature preservation, modified atmosphere packaging, chemical agent treatment, irradiation, and high hydrostatic pressure processing. Notably, electron beam irradiation (EBI) has recently attracted considerable attention to the preservation of shrimps as it possesses the capacity to eliminate microbial contamination (Arvanitoyannis et al., 2009;Gautam & Venugopal, 2021;Wang et al., 2023;Yu et al., 2022). ...
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... For instance, Fidalgo et al. (2020) pointed out that high-pressure processing led to reduced cathepsin B activity in European hake during frozen storage, but had a slight effect on cathepsin D activity. Besides, the research conducted by Liu et al. (2022) on Penaeus vannamei found that the Cat L activity decreased after high-pressure treatment. The effectiveness of highpressure treatment might depend on distinct enzyme types or high-pressure treatment parameters (like pressure, time). ...
... Previous studies showed that Pseudomonas with phenethyl acetate, Ralstonia with four important alcohols (isobutyl alcohol, isoamyl alcohol, phenethyl alcohol, and 2,3-butanediol), and Cupriavidus with guaiacol have significantly and positively correlated. 43,44 These three dominant bacterial genera play an important role in forming aroma compounds. ...
