Outputs (6)

Aroma and metabolite profiling in duckweeds: exploring species and ecotypic variation to enable wider adoption as a food crop (2024)
Journal Article
Smith, K. E., Schäfer, M., Lim, M., Robles-Zazueta, C. A., Cowan, L., Fisk, I. D., Xu, S., & Murchie, E. H. (2024). Aroma and metabolite profiling in duckweeds: exploring species and ecotypic variation to enable wider adoption as a food crop. Journal of Agriculture and Food Research, 18, Article 101263. https://doi.org/10.1016/j.jafr.2024.101263

Duckweeds (water lentils) are a nutritious human food source, with Wolffia species consumed traditionally in Eastern Asia. Duckweed contain up to 45 % protein by dry weight, high macronutrients, minerals and carotenoids. However, duckweed are not cul... Read More about Aroma and metabolite profiling in duckweeds: exploring species and ecotypic variation to enable wider adoption as a food crop.

Esterification and volatile compound manipulation using radiofrequency cold plasma (2024)
Journal Article
Warne, G. R., Lim, M., Lamichhane, P., Machala, Z., Hessel, V., Williams, P. M., & Fisk, I. D. (2024). Esterification and volatile compound manipulation using radiofrequency cold plasma. Innovative Food Science and Emerging Technologies, 95, Article 103726. https://doi.org/10.1016/j.ifset.2024.103726

Esters are vital in many industries, including food; however, there are still significant opportunities to improve production efficiency, sustainability, and cost. Cold plasma was trialled as a novel tool to induce esterification. Cold plasma increas... Read More about Esterification and volatile compound manipulation using radiofrequency cold plasma.

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article
Agarwal, D., Lim, M., Aldridge, E., McKinney, J., Hewson, L., & Fisk, I. D. (2021). The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. Food and Function, 12(10), 4535-4543. https://doi.org/10.1039/d0fo03100c

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article
Dinu, V., Yakubov, G. E., Lim, M., Hurst, K., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour. International Journal of Biological Macromolecules, 138, 831-836. https://doi.org/10.1016/j.ijbiomac.2019.07.148

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing (2019)
Journal Article
Dinu, V., Gadon, A., Hurst, K., Lim, M., Ayed, C., Gillis, R. B., …Fisk, I. D. (2019). An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing. npj Science of Food, 3(1), Article 11. https://doi.org/10.1038/s41538-019-0043-y

While a good mucoadhesive biopolymer must adhere to a mucus membrane, it must also have a good unloading ability. Here, we demonstrate that the biopolymer pullulan is partially digested by human salivary α-amylase, thus acting as a controlled release... Read More about An enzymatically controlled mucoadhesive for enhancing flavour during food oral processing.

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article
Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), 278-286. https://doi.org/10.1007/s11483-019-09574-2

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.