{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T12:50:19Z","timestamp":1763988619703,"version":"3.45.0"},"reference-count":35,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,11,22]],"date-time":"2025-11-22T00:00:00Z","timestamp":1763769600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Major science and technology projects in Henan province","award":["231100110400"],"award-info":[{"award-number":["231100110400"]}]},{"name":"National Natural Science Foundation of China Youth Science Fund Project","award":["32402270"],"award-info":[{"award-number":["32402270"]}]},{"name":"Henan Province Key Research and Development Special Program","award":["251111114000"],"award-info":[{"award-number":["251111114000"]}]},{"name":"Ministry of Finance and Ministry of Agriculture and Rural Affairs: National Modern Agricultural Beef and Yak Industry Technology System","award":["CARS-37"],"award-info":[{"award-number":["CARS-37"]}]},{"name":"General Project of National Natural Science Foundation of China","award":["32472417"],"award-info":[{"award-number":["32472417"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>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 \u00b1 25.45 \u03bcg\/kg), while star anise treated with vacuum nano-collision reached the highest level of shikimic acid (893.10 \u00b1 23.99 \u03bcg\/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.<\/jats:p>","DOI":"10.3390\/foods14234010","type":"journal-article","created":{"date-parts":[[2025,11,24]],"date-time":"2025-11-24T11:47:22Z","timestamp":1763984842000},"page":"4010","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Effects of Crushing, Vacuum Nano-Collision, and Steam Explosion on the Flavor and Physical Properties of Solid Spices"],"prefix":"10.3390","volume":"14","author":[{"given":"Kunyang","family":"Chen","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dezi","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yanxia","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yaodi","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Henan Jiuyuquan Food Co., Ltd., Postdoctoral Innovation Base, Yuanyang 453500, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Miaoyun","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lijun","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fukang","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Gaiming","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Niancheng","family":"Hong","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shijie","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China"},{"name":"Sauce Braised and Prefabricated Products Modern Production School Enterprise Research and Development Center, Henan Agricultural University, Zhengzhou 450002, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Shiru","family":"Du","sequence":"additional","affiliation":[{"name":"Henan Jiuyuquan Food Co., Ltd., Postdoctoral Innovation Base, Yuanyang 453500, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e01989","DOI":"10.1016\/j.heliyon.2019.e01989","article-title":"Potential application of herbs and spices and their effects in functional dairy products","volume":"5","author":"Youssef","year":"2019","journal-title":"Heliyon"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"111280","DOI":"10.1016\/j.foodres.2022.111280","article-title":"Indigenous spices consumed in the food habits of the populations living in some countries of Sub-Saharan Africa: Utilisation value, nutritional and health potentials for the development of functional foods and drugs: A review","volume":"157","author":"Djiazet","year":"2022","journal-title":"Food Res. 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