scholarly journals Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1050 ◽  
Author(s):  
Lorenzo Nissen ◽  
Alessandra Bordoni ◽  
Andrea Gianotti
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Fermented Food ◽  
Gluten Free ◽  
Hemp Seed ◽  
Baked Goods ◽  
Seed Flour ◽  
Volatile Organic ◽  
Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis)

2021 ◽  
Author(s):  
Flavia Casciano ◽  
Lorenzo Nissen ◽  
Andrea Gianotti
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Arthrospira Platensis ◽  
Gluten Free ◽  
Market Segments ◽  
Fermentation Processes ◽  
Volatile Organic

Gluten free (GF) foods, designed and marketed for the needs of people who are unable to metabolize gluten, in recent years have aroused growing interest that has led to the conquest of important market segments, with a strongly growing trend.

scholarly journals Volatile organic compounds in breath as markers for irritable bowel syndrome: a metabolomic approach

2016 ◽  
Vol 44 (1) ◽  
pp. 45-56 ◽  
Author(s):  
A. Baranska ◽  
Z. Mujagic ◽  
A. Smolinska ◽  
J. W. Dallinga ◽  
D. M. A. E. Jonkers ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Volatile Organic ◽  
Irritable Bowel ◽  
Metabolomic Approach

Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet

2013 ◽  
Vol 7 (3) ◽  
pp. 037104 ◽  
Author(s):  
Agnieszka Baranska ◽  
Ettje Tigchelaar ◽  
Agnieszka Smolinska ◽  
Jan W Dallinga ◽  
Edwin J C Moonen ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Gluten Free Diet ◽  
Exhaled Breath ◽  
Gluten Free ◽  
Volatile Organic

scholarly journals Effects of Solid-State Fermentation with Eurotium cristatum YL-1 on the Nutritional Value, Total Phenolics, Isoflavones, Antioxidant Activity, and Volatile Organic Compounds of Black Soybeans

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1029
Author(s):  
Yu Xiao ◽  
Yuxin Huang ◽  
Yulian Chen ◽  
Ziyi Fan ◽  
Ruyang Chen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Antioxidant Activity ◽  
Solid State ◽  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Black Soybean ◽  
Volatile Organic

In this study, black soybean was firstly processed by solid-state fermentation (SSF) with a probiotic fungus Eurotium cristatum YL-1. The effect of SSF on the nutritional components (including proximate, amino acids, minerals, and fatty acids), total phenolics, isoflavones, antioxidant activity, and volatile organic compounds of black soybeans were revealed. Results of this work demonstrated that black soybean processed by SSF with E. cristatum greatly increased the contents of protein, essential amino acids, and some minerals (e.g., calcium, phosphorus, and magnesium). GC results revealed that more than 80% of the total lipids from both fermented and non-fermented black soybeans were unsaturated fatty acids, and SSF influenced the fatty acids composition. Higher contents of total phenolics and aglycone isoflavones (i.e., genistein, daidzein, and glycitein) of fermented black soybeans were achieved by SSF. Furthermore, SSF with E. cristatum considerably augmented the ferric reducing antioxidant power, scavenging effects against ABTS·+ and DPPH radical, reducing power, and chelating ability of black soybeans, which evaluated with various polarity solvent extracts. HS-GC-IMS analysis detected a total of 66 volatile compounds in FBS and BS, and 56 volatile organic compounds were successfully identified. The intensities of main volatile compounds (i.e., 10 esters, 11 alcohols, and 19 aldehydes) differed remarkably by fermentation with E. cristatum. The intensities of seven alcohols and nine aldehydes considerably decreased, whereas higher levels of esters were achieved by SFF. Thus, our results confirmed that black soybeans processed by SSF with E. cristatum is a promising approach to substantially improve its nutritional value, flavor characteristics, and biological effect, and might have great potential in the development of new functional foods or be used as a new nutritional ingredient applied in food design.

Analysis of volatile organic compounds in crumb and crust of different baked and toasted gluten-free breads by direct PTR-ToF-MS and fast-GC-PTR-ToF-MS

2018 ◽  
Vol 53 (9) ◽  
pp. 893-902 ◽  
Author(s):  
Joana Pico ◽  
Iuliia Khomenko ◽  
Vittorio Capozzi ◽  
Luciano Navarini ◽  
José Bernal ◽  
...  
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Gluten Free ◽  
Volatile Organic ◽  
Fast Gc ◽  
Tof Ms

scholarly journals The Profile of Urinary Headspace Volatile Organic Compounds After 12-Week Intake of Oligofructose-Enriched Inulin by Children and Adolescents with Celiac Disease on a Gluten-Free Diet: Results of a Pilot, Randomized, Placebo-Controlled Clinical Trial

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1341 ◽  
Author(s):  
Natalia Drabińska ◽  
Elżbieta Jarocka-Cyrta ◽  
Norman Ratcliffe ◽  
Urszula Krupa-Kozak
Keyword(s):  
Celiac Disease ◽  
Volatile Organic Compounds ◽  
Children And Adolescents ◽  
Organic Compounds ◽  
Gluten Free Diet ◽  
Urine Samples ◽  
Whole Body ◽  
Gluten Free ◽  
Functional Impairments ◽  
Volatile Organic

The concentration of volatile organic compounds (VOCs) can inform about the metabolic condition of the body. In the small intestine of untreated persons with celiac disease (CD), chronic inflammation can occur, leading to nutritional deficiencies, and consequently to functional impairments of the whole body. Metabolomic studies showed differences in the profile of VOCs in biological fluids of patients with CD in comparison to healthy persons; however, there is scarce quantitative and nutritional intervention information. The aim of this study was to evaluate the effect of the supplementation of a gluten-free diet (GFD) with prebiotic oligofructose-enriched inulin (Synergy 1) on the concentration of VOCs in the urine of children and adolescents with CD. Twenty-three participants were randomized to the group receiving Synergy 1 (10 g per day) or placebo for 12 weeks. Urinary VOCs were analyzed using solid-phase microextraction and gas chromatography–mass spectrometry. Sixteen compounds were identified and quantified in urine samples. The supplementation of GFD with Synergy 1 resulted in an average concentration drop (36%) of benzaldehyde in urine samples. In summary, Synergy 1, applied as a supplement of GFD for 12 weeks had a moderate impact on the VOC concentrations in the urine of children with CD.

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