Impact Of Three Phytochemicals From Spices On The Nutrient Release And Flavor Formation In The Beef Soup

Soup is rich in nutrition and unique in flavor,and popular among consumers.In the cooking process,the nutrients in meat migrate to the soup and generate a variety of flavor components,but some off-flavors in the meat are also generated.Therefore,spices are usually added to daily cooking to improve the quality of soup.The spice is rich in a variety of phytochemicals and has a variety of biological activities.However,there is little information available on how the phytochemicals from spices can impact soup's nutrient release,flavor formation and health benefits.In this work,beef soup was selected as the research object,and phytochemicals such as quercetin,cinnamaldehyde and epicatechin in cinnamon or onion were selected as representative phytochemicals.The effect of three phytochemicals on the nutritional release of beef soup was first analyzed.Furthermore,their impacts on the taste profile,flavor profile,nucleotide content,and volatile components of beef soup were studied.Their impacts on the antioxidant capacity and the aerobic plate count of beef soup during storage were also studied.This work could provide a theoretical foundation to explore the rational application of phytochemicals in meat products,as well as the mechanisms of chemical changes and reaction during cooking.(1)The effects of quercetin,cinnamaldehyde and epicatechin on the general nutrient content and whole chemical profile of beef soup during stewing were investigated by routine chemical analysis and an UPLC-MS/MS based untargeted metabolomics analysis.The results showed that quercetin reduced the content of total sugar and methionine in beef soup and increased the content of solids matters,unsaturated fatty acids and zinc.Cinnamaldehyde reduced the total sugar,water-soluble protein,aspartic acid,and zinc in beef soup,and increased the total fatty acid content of the soup at 60 and 120 minutes of stewing.Epicatechin reduced the content of total sugar and methionine in beef soup,and increased the content of soluble solids and unsaturated fatty acids.Metabolomics results showed that cinnamaldehyde reduced the content of most molecular species in beef soup,including the content of four types of nutrition-related metabolites,while quercetin had a limited effect.Also,cinnamaldehyde reduced the nutrient intake of beef soup.(2)Comparative analysis of the effects of spice phytochemicals on the nucleotide content and volatile component content of beef soup.By combining electronic nose and electronic tongue techniques,the impacts of quercetin,cinnamaldehyde and epicatechin on beef soup odor profile and odor profile were analyzed.The results show that the addition of quercetin,cinnamaldehyde and epicatechin could significantly affected the flavor profile of beef soup,and the taste sensor results showed that quercetin,cinnamaldehyde and epicatechin could increase the acidity and bitterness of beef soup.Furthermore,the addition of cinnamaldehyde was found to reduce the content of IMP and AMP in beef soup,and the addition of epicatechin was found to reduce the content of IMP.However,the reduction of nucleotides showed no significant effect on umami taste.The results of electronic nose analysis showed that all three phytochemicals could significantly affect the odor profile of beef soup,of which epicatechin and cinnamaldehyde had the most significant effect,and the odor profiles of the four groups of beef soup could be distinguished significantly.GC-MS results showed that the addition of quercetin and epicatechin could significantly reduce the content of aldehydes and esters in beef soup,and the addition of cinnamaldehyde could promote the release of all kinds of volatile components in beef soup.(3)The effects of three phytochemicals in spices were evaluated of their impacts on the antioxidant capacity of beef broth in vitro,and the total number of bacteria colonies during storage.Two chemical assays,ABTS and DPPH,were used to study the antioxidant capacity of beef broth in vitro.The results showed that the four groups of beef broth had certain antioxidant capacity.Compared with the control group,the addition of quercetin and epicatechin significantly increased the antioxidant capacity of beef soup,while cinnamaldehyde reduced the antioxidant capacity of beef soup.Furthermore,the CAA method was used to evaluate the antioxidant capacity of beef broth with different treatment methods in cells.It was also found that quercetin and epicatechin could significantly improve the antioxidant capacity of beef broth,while the addition of cinnamaldehyde increased the level of reactive oxygen species in the cells.After different dilutions,the antioxidant capacities of the four groups of beef soup were improved,which might be related to the concentration of chemical components in the beef soup and the role of the cell antioxidant enzyme system.The results of the total number of bacteria colonies showed that all three phytochemicals can significantly inhibit the growth of microorganisms in beef soup during storage,and the antibacterial abilities are as follows,cinnamaldehyde> epicatechin> quercetin.