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Zhang Z, Ruan Q, Sun X, Yuan J. Optimization of Enzymolysis Modification Conditions of Dietary Fiber from Bayberry Pomace and Its Structural Characteristics and Physicochemical and Functional Properties. Molecules 2024; 29:3415. [PMID: 39064993 PMCID: PMC11279638 DOI: 10.3390/molecules29143415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/18/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Bayberry pomace, a nutrient-rich material abundant in dietary fiber (DF), has historically been underutilized due to a lack of thorough research. This study aimed to investigate the physicochemical and functional properties of the DF. Ultrasonic enzymatic treatment was performed to extract the total DF, which was then optimized to produce modified soluble dietary fiber (MSDF) and insoluble dietary fiber (MIDF). The optimized conditions yielded 15.14% of MSDF with a water-holding capacity (WHC) of 54.13 g/g. The DFs were evaluated for their structural, physicochemical, and functional properties. The MSDF showed a higher (p < 0.05) WHC, oil-holding capacity (OHC), swelling capacity (SC), cation exchange capacity (CEC), and glucose adsorption capacity (GAC) (about 14.15, 0.88, 1.23, 1.22, and 0.34 times) compared to the DF. Additionally, the MSDF showed strong, superior radical scavenging and blood sugar-lowering capabilities, with a more porous surface morphology. A Fourier-transform infrared (FT-IR) spectroscopy analysis indicated that enzymatic modification degraded the cellulose and hemicellulose, reducing the DF crystallinity. Overall, the results demonstrated that cellulase hydrolysis could effectively improve the physicochemical and functional properties of DF, thereby paving the way for its development into functional food products.
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Affiliation(s)
- Zhaolin Zhang
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
| | - Qin Ruan
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
| | - Xiaoming Sun
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
| | - Jianfeng Yuan
- Xingzhi College, Zhejiang Normal University, Lanxi 321100, China; (Z.Z.); (Q.R.); (X.S.)
- Key Laboratory of Wildlife Biotechnology and Conservation and Utilization of Zhejiang Province, Zhejiang Normal University, Jinhua 321004, China
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Miao Y, Hu G, Sun X, Li Y, Huang H, Fu Y. Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC-MS and UHPLC Q-TOF. Foods 2023; 12:foods12071546. [PMID: 37048367 PMCID: PMC10094604 DOI: 10.3390/foods12071546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/14/2023] Open
Abstract
To evaluate the flavor characteristics of Chinese bayberry alcoholic beverages, fermented bayberry wine (FBW) and integrated bayberry wine (IBW) were investigated for their volatile and soluble profiles using HS-SPME GC-MS and UHPLC Q-TOF and were analyzed with multidimensional statistical analysis, including PCA and OPLS-DA. The volatile compounds 1-pentanol, β-caryophyllene and isopentanol were only detected in IBW. β-caryophyllene, the key flavor component of bayberry, was found to be the most abundant volatile compound in IBW (25.89%) and was 3.73 times more abundant in IBW than in FBW. The levels of ethyl octanoate, ethyl nonanoate, and ethyl decanoate were also several times higher in IBW than in FBW. These compounds contributed to the strong bayberry aroma and better fruity flavor of IBW. On the other hand, high levels of ethyl acetate and octanoic acid in FBW, representing pineapple/overripe or sweat odor, were key contributors to the fermented flavor of FBW. Soluble sugars, such as sucrose, D-glucose, and D-tagatose, as well as amino acids, such as L-glutamate and L-aspartate, had much higher levels in IBW. The anthocyanin pigment cyanidin 3-glucoside, which generates red color, was also higher in IBW. On the other hand, most of the differentially expressed alcohols, acids, amino acids, purines/pyrimidines and esters were present in higher concentrations in FBW compared to IBW. This demonstrated that IBW has a much sweeter and more savory taste as well as a better color generated by more anthocyanins, while FBW presents a more acidic and drier taste as well as a complex formation of alcohols and esters. The study also prompts the need for further research on the flavor profiles of IBW and its potential application and market value.
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Affiliation(s)
- Yingjie Miao
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Gaowei Hu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Xiaolong Sun
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Yashi Li
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Huanting Huang
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
| | - Yongqian Fu
- Taizhou Key Laboratory of Biomass Functional Materials Development and Application/Zhejiang Provincial Key Laboratory of Plant Evolutionary Ecology and Conservation, School of Life Sciences, Taizhou University, Taizhou 318000, China
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He T, Lee W, Hanya G. In vitro digestion and fermentation of Japanese macaque (Macaca fuscata) food: The influence of food type and particle size. Am J Primatol 2023; 85:e23470. [PMID: 36725317 DOI: 10.1002/ajp.23470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/19/2022] [Accepted: 01/14/2023] [Indexed: 02/03/2023]
Abstract
Chewing is critical for herbivores to obtain nutrients. Measuring digesta particle size as the outcome of chewing can improve our understanding of the relationship between food and digestion. Previous studies of feeds of domestic animals have shown that smaller digesta particle size leads to more efficient digestion. Increased digesta particle size-either due to animal factors (e.g., a senile dentition) or to feed factors (e.g., fracture resistance) could be a sign of an animal experiencing compromised nutritional intake. However, for some primates that are dietary generalists, digesta particle size has been shown to increase when consuming preferred foods, which raises doubts about the role of chewing in digesting such foods. This uncertainty makes it difficult to understand the connection between diet, chewing, and digestion through digesta particle size in dietary generalists. In this study, using five typical food items from the Japanese macaque (Macaca fuscata) diet, we conducted in vitro digestibility and fermentation assays to explore the effects of particle size on enzymatic and microbial digestion. For the fermentation assays, we used feces from captive Japanese macaques as inoculum. Among the five food items, we found that particle size has a stronger influence on the digestibility of seeds and mature leaves compared to young leaves and pulp. The influence of particle size on the fermentation rate was stronger in pulp and seeds compared to that in leaves. The differences in physical structure, texture, digestion barriers, and soluble components may play important roles in such differences. These results support the hypothesis that reducing food particle size is less important for consuming fruits than for consuming leaves. The limited effects of particle size on digesting fruits suggest that the two fruits examined in this study are cost-effective concerning food processing and chewing.
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Affiliation(s)
- Tianmeng He
- Center for Ecological Research, Kyoto University, Otsu, Japan
- Primate Research Institute, Kyoto University, Inuyama, Japan
| | - Wanyi Lee
- Center for Ecological Research, Kyoto University, Otsu, Japan
- Primate Research Institute, Kyoto University, Inuyama, Japan
| | - Goro Hanya
- Center for Ecological Research, Kyoto University, Otsu, Japan
- Primate Research Institute, Kyoto University, Inuyama, Japan
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Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices. Foods 2023; 12:foods12051028. [PMID: 36900544 PMCID: PMC10000981 DOI: 10.3390/foods12051028] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/11/2023] [Accepted: 02/14/2023] [Indexed: 03/04/2023] Open
Abstract
In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L-1, 97.69 g L-1) and citric acid content (14.49 g L-1, 13.7 g L-1), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing.
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Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04207-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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Zhang S, Yu Z, Sun L, Ren H, Zheng X, Liang S, Qi X. An overview of the nutritional value, health properties, and future challenges of Chinese bayberry. PeerJ 2022; 10:e13070. [PMID: 35265403 PMCID: PMC8900607 DOI: 10.7717/peerj.13070] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 02/15/2022] [Indexed: 01/12/2023] Open
Abstract
Chinese bayberry (CB) is among the most popular and valuable fruits in China owing to its attractive color and unique sweet/sour taste. Recent studies have highlighted the nutritional value and health-related benefits of CB. CB has special biological characteristics of evergreen, special aroma, dioecious, nodulation, nitrogen fixation. Moreover, the fruits, leaves, and bark of CB plants harbor a number of bioactive compounds including proanthocyanidins, flavonoids, vitamin C, phenolic acids, and anthocyanins that have been linked to the anti-cancer, anti-oxidant, anti-inflammatory, anti-obesity, anti-diabetic, and neuroprotective properties and to the treatment of cardiovascular and cerebrovascular diseases. The CB fruits have been used to produce a range of products: beverages, foods, and washing supplies. Future CB-related product development is thus expected to further leverage the health-promoting potential of this valuable ecological resource. The present review provides an overview of the botanical characteristics, processing, nutritional value, health-related properties, and applications of CB in order to provide a foundation for further research and development.
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Affiliation(s)
- Shuwen Zhang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Zheping Yu
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Li Sun
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Haiying Ren
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xiliang Zheng
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Senmiao Liang
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
| | - Xingjiang Qi
- Zhejiang Academy of Agricultural Sciences, Institute of Horticulture, Hangzhou, Jianggan, China
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Fang S, Jin Z, Xu Y, Sha R, Mao J, Jiang Z. Chinese bayberry Jiaosu fermentation – changes of mycobiota composition and antioxidant properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of the study was to investigate the dynamic changes of mycobiota community, and the resultant effects on the antioxidant properties during the Chinese bayberry Jiaosu fermentation. The structure and composition of mycobiota during the Chinese bayberry Jiaosu fermentation were significantly changed (p < 0.001) and clearly clustered into two distinct phases (Phase 1: Day 5–20; Phase 2: Day 30–60, p < 0.001). From Phase 1 to Phase 2, the dominant fungi gradually changed from Saccharomycetales fam Incertae sedis to Saccharomyces cerevisiae. The antioxidative properties (total polyphenols, 1,1-diphenyl-2-picrylhydrazyl [DPPH], superoxide and 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonate) [ABTS] radical scavenging) of Chinese bayberry Jiaosu were significantly increased by 250.4, 73.9, 25.3 and 40.0% respectively (p < 0.001). Co-occurrence network analysis revealed that Saccharomyces cerevisiae contributed to the increase of antioxidative properties in the Chinese bayberry Jiaosu fermentation. Our research indicates that fermentation into Chinese bayberry Jiaosu is an effective and new method for high-valued utilization of Chinese bayberry.
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Affiliation(s)
- Sheng Fang
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Zhening Jin
- Yuanpei College , Shaoxing University , Shaoxing , Zhejiang , China
| | - Yisong Xu
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
| | - Ruyi Sha
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
| | - Jianwei Mao
- School of Biological and Chemical Engineering , Zhejiang University of Science and Technology , Hangzhou , Zhejiang , China
- Zhejiang Provincial Key Laboratory for Chemical and Biological Processing Technology of Farm Products , Hangzhou , Zhejiang , China
- Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing , Hangzhou , Zhejiang , China
- Zhejiang Industry Polytechnic College , Shaoxing , Zhejiang , China
| | - Zengliang Jiang
- School of Life Sciences , Westlake University , Hangzhou , Zhejiang , China
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