51
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Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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52
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Wang LT, Lv MJ, An JY, Fan XH, Dong MZ, Zhang SD, Wang JD, Wang YQ, Cai ZH, Fu YJ. Botanical characteristics, phytochemistry and related biological activities of Rosa roxburghii Tratt fruit, and its potential use in functional foods: a review. Food Funct 2021; 12:1432-1451. [PMID: 33533385 DOI: 10.1039/d0fo02603d] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Due to the growing global population, reduction in arable land and effects of climate change, incongruity between food supply and demand has become increasingly severe. Nowadays, with awareness of the elementary nutrients required for human growth, increasing attention is being paid to the health and medical functions of food. Along with increased food production achieved by modern agricultural techniques, underutilised functional foods are an important strategy for solving food security problems and maintaining the nutritional quality of the human diet. Rosa roxburghii Tratt (RRT) is a natural fruit that contains unique functional and nutritional constituents, which are characterised by a high anti-oxidant potential. This review summarises the biological characteristics, chemical composition, health-promoting properties and development status of RRT products to inspire investigations on the use of RRT fruit as a functional food, dietary supplement and pharmaceutical additive. The nutrients and functional ingredients of RRT fruit are described in detail to provide more reference information for nutritionists and pharmacists.
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Affiliation(s)
- Li-Tao Wang
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Mu-Jie Lv
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Juan-Yan An
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Xiao-Hong Fan
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Ming-Zhu Dong
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Sun-Dong Zhang
- Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040, Harbin, PR China
| | - Jian-Dong Wang
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Yan-Qiu Wang
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Zi-Hui Cai
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China.
| | - Yu-Jie Fu
- The College of Forestry, Beijing Forestry University, 100083, Beijing, PR China. and Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, 150040, Harbin, PR China and Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, 100083, Beijing, PR China
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53
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Pomegranate Peel Powder as a Food Preservative in Fruit Salad: A Sustainable Approach. Foods 2021; 10:foods10061359. [PMID: 34208320 PMCID: PMC8231101 DOI: 10.3390/foods10061359] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/07/2021] [Accepted: 06/08/2021] [Indexed: 12/28/2022] Open
Abstract
This study aimed to assess the potential of pomegranate peel powder as a natural preservative. Its effects were tested on fruit salad quality decay during refrigerated storage. Nectarine and pineapple, equally portioned in polypropylene containers and covered with fructose syrup, were closed using a screw cap in air, with and without the addition of a by-product peel powder. Specifically, amounts of 2.5% and 5% (w/v) of pomegranate peel powder were put into each container. Both the microbiological and sensory qualities of the fruit salad were monitored during storage at 5 °C for 28 days. The results demonstrated that the fruit salad with the by-products showed lower counts of total mesophilic bacteria, total psychrotrophic microorganisms, yeasts, and lactic acid bacteria compared to the control, thus confirming the recognized antimicrobial properties of pomegranate peel. The other interesting finding of this study is that the addition of the investigated by-product in fruit salad did not worsen the main sensory attributes of fresh-cut fruit. Therefore, these preliminary results suggest that pomegranate peel powder has potential applications as a natural preservative in the fresh-cut food sector.
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Qiao L, Wang H, Shao J, Lu L, Tian J, Liu X. A novel mitigator of enzymatic browning—hawthorn leaf extract and its application in the preservation of fresh-cut potatoes. FOOD QUALITY AND SAFETY 2021. [DOI: 10.1093/fqsafe/fyab015] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Objectives
The purpose of this study was to evaluate the antibrowning functions of hawthorn leaf extract on fresh-cut potato and its possible mechanism.
Materials and Methods
Fresh-cut potatoes were treated with different concentrations (0.01%, 0.05%, and 0.1%) of hawthorn leaf extract and preserved at 4 ℃ for 8 days. The appearance and colour of potato slices were evaluated, along with the content of the phenol, malondialdehyde (MDA), and hydrogen peroxide (H2O2) during cold storage. Meanwhile, the activities of polyphenol oxidase (PPO), peroxidase (POD), phenylalanine ammonia-lyase (PAL), lipoxygenase (LOX), catalase (CAT), superoxide dismutase (SOD), and the antioxidant capacity were determined. Furthermore, the composition of hawthorn leaf extract was analyzed by high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS).
Results
The addition of hawthorn leaf extract effectively delayed the browning process. It not only enhanced the CAT activity and antioxidant capacity but also reduced the LOX activity and accumulation of MDA and H2O2. Meanwhile, the activities of PPO, POD, and PAL as well as the content of phenol were controlled. Additionally, 25 phenols, 34 flavonoids, and 5 proanthocyanidins were identified through high-performance liquid chromatography–tandem mass spectrometry (HPLC-MS/MS), including caffeic acid, quercetin and catechol.
Conclusion
Hawthorn leaf extract significantly alleviated the browning of fresh-cut potato. It could serve as a natural antibrowning alternative by stabilizing the membrane and modulating reactive oxygen species and redox reactions.
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55
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Xiao Y, Xie J, Wu C, He J, Wang B. Effects of melatonin treatment on browning alleviation of fresh-cut foods. J Food Biochem 2021; 45:e13798. [PMID: 34037249 DOI: 10.1111/jfbc.13798] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 05/04/2021] [Accepted: 05/09/2021] [Indexed: 01/24/2023]
Abstract
Enzymatic browning is the main quality issue of fresh-cut foods. This study investigated the effects of different concentrations (0.05, 0.1, and 0.2 mM) of melatonin (MT) treatment on the enzymatic browning of four fresh-cut foods, including apples (Malus domestica), pears (Pyrus spp.), potatoes (Solanum tuberosum), and taros (Colocasia esculenta), and found that only 0.05 mM MT was most significant at enhancing the L* values and reducing the browning index (BI) in all four foods. This suggests that 0.05 mM MT might be a universal concentration for the browning alleviation of fresh-cut foods. MT treatment increased the total phenolic contents and PAL activities but reduced the activities of POD, PPO, and LOX in fresh-cut taros. Furthermore, MT significantly affected the expression of sixteen browning-related genes in fresh-cut taros during storage. These results suggest that MT reduced fresh-cut food browning by regulating the activities of browning-related enzymes. However, MT did not significantly influence the browning degree or PPO activity of the taro mash in vitro, suggesting that MT might regulate enzyme activity in an indirect manner. Overall, these results indicate that MT might be a promising anti-browning agent to alleviate the browning of fresh-cut foods. PRACTICAL APPLICATIONS: Melatonin (MT) is an endogenously produced indoleamine. Previous studies have reported that MT displays protective activities in many agricultural products. However, the reported protective MT concentrations vary between different products. To extend this agent to the fresh-cut industry, it is necessary to determine the universal dosage of MT needed for application efficiency. In this study, the effects of three concentrations (0.05, 0.1, and 0.2 mM) of MT on four fresh-cut foods, including apples, pears, potatoes, and taros, were investigated. The results showed that MT treatment alleviated browning development in the slices of these four foods and that 0.05 mM MT was the most effective treatment. Moreover, 0.05 mM MT significantly affected the activities of browning-related enzymes. These results suggest that 0.05 mM MT is a universal dosage for reducing surface browning in fresh-cut foods. This study provides a foundation for the application of MT in the processing of fresh-cut foods, especially fresh-cut taros.
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Affiliation(s)
- Yanhui Xiao
- Henry Fok College of Biology and Agriculture, Shaoguan Aromatic Plant Engineering Research Center, Shaoguan University, Shaoguan, China
| | - Jing Xie
- Henry Fok College of Biology and Agriculture, Shaoguan Aromatic Plant Engineering Research Center, Shaoguan University, Shaoguan, China
| | - Chunshuang Wu
- Guangdong Province Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, China
| | - Jinming He
- Henry Fok College of Biology and Agriculture, Shaoguan Aromatic Plant Engineering Research Center, Shaoguan University, Shaoguan, China
| | - Bin Wang
- Henry Fok College of Biology and Agriculture, Shaoguan Aromatic Plant Engineering Research Center, Shaoguan University, Shaoguan, China.,Guangdong Province Key Laboratory of Postharvest Science of Fruits and Vegetables, College of Horticulture, South China Agricultural University, Guangzhou, China
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56
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In vitro and in vivo antioxidant activity and umami taste of peptides (<1 kDa) from porcine bone protein extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100901] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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57
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Ze Y, Gao H, Li T, Yang B, Jiang Y. Insights into the roles of melatonin in maintaining quality and extending shelf life of postharvest fruits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.051] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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58
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Di H, Li Z, Wang Y, Zhang Y, Bian J, Xu J, Zheng Y, Gong R, Li H, Zhang F, Sun B. Melatonin Treatment Delays Senescence and Maintains the Postharvest Quality of Baby Mustard ( Brassica juncea var. gemmifera). FRONTIERS IN PLANT SCIENCE 2021; 12:817861. [PMID: 35154215 PMCID: PMC8832036 DOI: 10.3389/fpls.2021.817861] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 12/27/2021] [Indexed: 05/05/2023]
Abstract
The effect of melatonin treatment on the visual quality and content of health-promoting compounds in baby mustard (Brassica juncea var. gemmifera) at 20°C was investigated in this study. Application of 100 μmol L-1 melatonin was the most effective in prolonging the shelf life of baby mustard among all of the concentrations tested (1, 50, 100, and 200 μmol L-1). The 100 μmol L-1 melatonin treatment also delayed the increase in weight loss and the decrease in sensory parameter scores; retarded the decline of chlorophyll content; slowed the decline in antioxidant capacity by maintaining the content of carotenoids and ascorbic acid, as well as increasing the levels of total phenolics; and increased the content of individual and total glucosinolates in the lateral buds of baby mustard. These findings indicate that melatonin treatment is effective for maintaining the sensory and nutritional qualities of postharvest baby mustard.
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Affiliation(s)
- Hongmei Di
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Zhiqing Li
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yating Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yi Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jinlin Bian
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jingyi Xu
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Yangxia Zheng
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Ronggao Gong
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Huanxiu Li
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Fen Zhang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- *Correspondence: Fen Zhang,
| | - Bo Sun
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
- Bo Sun,
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59
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Kong D, Zhao W, Ma Y, Liang H, Zhao X. Effects of light‐emitting diode illumination on the quality of fresh‐cut cherry tomatoes during refrigerated storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Dehui Kong
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Wenting Zhao
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Yue Ma
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
| | - Hao Liang
- Longda Food Group Company Limited Shandong265231China
| | - Xiaoyan Zhao
- Food Science and Engineering College Beijing University of Agriculture Beijing100096China
- Vegetable Research Center Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key Laboratory of Vegetable Postharvest Processing Ministry of Agriculture and Rural Affairs Beijing100097China
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60
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Wang L, Luo Z, Ban Z, Jiang N, Yang M, Li L. Role of exogenous melatonin involved in phenolic metabolism of Zizyphus jujuba fruit. Food Chem 2020; 341:128268. [PMID: 33039742 DOI: 10.1016/j.foodchem.2020.128268] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 08/25/2020] [Accepted: 09/28/2020] [Indexed: 02/01/2023]
Abstract
To investigate the effects of exogenous melatonin (MLT) treatment on the quality of postharvest jujubes, fresh 'Lingwuchangzao', and 'Dongzao' jujubes (Zizyphus jujuba Mill) were dipped in MLT solution at the dose of 0, 50,100 and 200 μmol L-1 for 20 min. Results showed the exogenous MLT application significantly delayed the color change and firmness decline, and maintained the content of total soluble solids and titratable acidity of both jujube cultivars, (p < 0.05). It was demonstrated that the endogenous MLT content was increased by exogenous MLT treatment. Furthermore, phenolic compounds level was enhanced by MLT application, companied by the upregulated expression of main genes involved in phenolic biosynthesis, including phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, chalcone synthase, flavonoid 3β-hydroxylase, leucoanthocyanidin reductase, and anthocyanidin synthase. Given the evidence from the present study, it's proposed that the exogenous MLT approach is a promising approach for maintaining quality attributes and delaying the senescence of postharvest jujubes.
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Affiliation(s)
- Lei Wang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Zisheng Luo
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
| | - Zhaojun Ban
- School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, China.
| | - Nan Jiang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Mingyi Yang
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Li Li
- Key Laboratory of Agro-Products Postharvest Handling, Ministry of Agriculture and Rural Affairs, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
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61
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Palamutoğlu R. Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage. J Food Sci 2020; 85:3858-3865. [PMID: 32990412 DOI: 10.1111/1750-3841.15468] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/27/2022]
Abstract
Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia-lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L* and b* values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3-day storage. PRACTICAL APPLICATION: Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions.
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Affiliation(s)
- Recep Palamutoğlu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey
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62
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Wang SY, Shi XC, Wang R, Wang HL, Liu F, Laborda P. Melatonin in fruit production and postharvest preservation: A review. Food Chem 2020; 320:126642. [DOI: 10.1016/j.foodchem.2020.126642] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 02/07/2023]
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63
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Effect of melatonin treatment on visual quality and health-promoting properties of broccoli florets under room temperature. Food Chem 2020; 319:126498. [DOI: 10.1016/j.foodchem.2020.126498] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 02/20/2020] [Accepted: 02/24/2020] [Indexed: 02/06/2023]
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