Evidence map›Paper›PMID 41375948›Full record

ArticleFoods (Basel, Switzerland)2025

Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices.

Kunyang Chen, Dezi Zhang, Yanxia Liu, Yaodi Zhu, Miaoyun Li, Lijun Zhao, Fukang Dong, Gaiming Zhao, Niancheng Hong, Shijie Liu and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

11 authors.

Kunyang ChenCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Dezi ZhangCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yanxia LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Yaodi ZhuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Miaoyun LiCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Lijun ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Fukang DongCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Gaiming ZhaoCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Niancheng HongCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Shijie LiuCollege of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China.
Shiru DuHenan Jiuyuquan Food Co., Ltd., Postdoctoral Innovation Base, Yuanyang 453500, China.

Funding

Henan Province Key Research and Development Special Program 251111114000Ministry of Finance and Ministry of Agriculture and Rural Affairs: National Modern Agricultural Beef and Yak Industry Technology System CARS-37National Natural Science Foundation of China Youth Science Fund Project 32402270the General Project of National Natural Science Foundation of China 32472417the Major science and technology projects in Henan province 231100110400
6 · The paper itself

Abstract

Spices play a crucial role in shaping the characteristic flavor of marinated meat products. This study systematically compared the effects of physical crushing, vacuum nano-collision, and steam explosion on the physical and flavor characteristics of star anise and cinnamon. The vacuum nano-collision treatment effectively reduced particle size to below 15 nm, promoting faster flavor release and improving both moisture retention and solubility. Hydrocarbons, alcohols, and aldehydes were identified as the dominant volatile compounds. Among the non-volatile components, crushed cinnamon contained the highest shikimic acid concentration (1510.1 ± 25.45 μg/kg), while star anise treated with vacuum nano-collision reached the highest level of shikimic acid (893.10 ± 23.99 μg/kg). However, the main active components of these two spices did not show significant differences between the two treatment methods. Steam explosion treatment resulted in the lowest levels of both volatile and non-volatile compounds. Flavor profiling and electronic tongue analyses further revealed that the flavor characteristics of the crushed and nano-collision groups were similar, but distinctly different from those obtained with steam explosion. Overall, these results provide new insights into the development of efficient spice processing technologies and offer practical guidance for optimizing flavor quality in marinated meat products.

Indexed as

culinary spicesGC-MSkey flavor compoundsmajor bioactive componentsprocessing methodsUPLC-MS

Identifiers

PMID41375948
PMCPMC12691775

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