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Sun Y, Jia X, Tan CP, Zhang B, Fu X, Huang Q. High hydrostatic pressure (HHP) reinforces solid encapsulation of d-limonene into V-type starch and its application in strawberry storage. Int J Biol Macromol 2023; 235:123886. [PMID: 36870635 DOI: 10.1016/j.ijbiomac.2023.123886] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023]
Abstract
The formation of inclusion complexes (ICs) between V-type starch and flavors is traditionally conducted in an aqueous system. In this study, limonene was solid encapsulated into V6-starch under ambient pressure (AP) and high hydrostatic pressure (HHP). The maximum loading capacity reached 639.0 mg/g after HHP treatment, and the highest encapsulation efficiency was 79.9 %. X-ray Diffraction (XRD) results showed that the ordered structure of V6-starch was ameliorated with limonene, which avoided the reduction of the space between adjacent helices within V6-starch generated by HHP treatment. Notably, HHP treatment may force molecular permeation of limonene from amorphous regions into inter-crystalline amorphous regions and crystalline regions as the Small-angle X-ray scattering (SAXS) patterns indicated, leading to better controlled-release behavior. Thermogravimetry analysis (TGA) revealed that the solid encapsulation of V-type starch improved the thermal stability of limonene. Further, the release kinetics study showed that a complex prepared with a mass ratio of 2:1 under HHP treatment sustainably released limonene over 96 h and exhibited a preferable antimicrobial effect, which could extend the shelf life of strawberries.
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Affiliation(s)
- Yanan Sun
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiangze Jia
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiong Fu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
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2
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Song H, Asghari M, Zahedipour-Sheshglani P, Diao E, Xiang X, Liang X, Abdollahi Mandoulakani B, Qian S. Investigation of pectolytic and PR genes expression, quality and phytochemical contents in organic and non-organic table grapes at harvest and during storage. Food Res Int 2023; 167:112717. [PMID: 37087216 DOI: 10.1016/j.foodres.2023.112717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
The demand for organic table grapes is increasing worldwide. However, comprehensive information of quality parameters and phytochemical compounds in organically grown fruit remain unclear. Furthermore, table grapes are perishable and postharvest quality retention and waste prevention is very important. In this study we have compared the differences between organic and non-organic table grapes in terms of phytochemical compounds and quality parameters as well as the changes in the expression levels of pathogen related and lytic genes during storage. Organic fruit showed higher levels of phenolics, flavonoids, caffeic acid, hydrogen peroxide, protein content, antioxidant and anti-stress enzymes and total antioxidant activities at harvest and during storage. Although, the expression levels of polygalactronases, pectin methyl esterase, chitinase and glucanase genes was lower in organically grown table grapes at harvest, but the expression of all these genes was significantly increased during cold storage. After 60 days of cold storage the expression levels of pectin methyl esterase, chitinase and glucanase genes was significantly higher than the conventionally grown grape berries in organic ones. The highest expression of polygalacturonase was recorded in organic samples after 30 days of storage. There was no significant difference between the two types of table grapes for decay extension and tissue deterioration rate. The results of this study indicate that due to higher levels of phytochemicals and antioxidant compounds the organic table grapes have a higher nutritional quality. Furthermore, the increase in PR and pectolytic genes expression levels is enough for decreasing the fruit susceptibility to decay pathogens and enhancing the postharvest life of organic grapes.
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Affiliation(s)
- Huwei Song
- School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection of China, Huaiyin Normal University, Huai'an, Jiangsu 223300, China
| | - Mohammadreza Asghari
- Department of Horticulture, Faculty of Agriculture, Urmia University, Urmia, Iran.
| | | | - Enjie Diao
- School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection of China, Huaiyin Normal University, Huai'an, Jiangsu 223300, China
| | - Xinran Xiang
- School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection of China, Huaiyin Normal University, Huai'an, Jiangsu 223300, China
| | - Xiaona Liang
- School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection of China, Huaiyin Normal University, Huai'an, Jiangsu 223300, China
| | | | - Shiquan Qian
- School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Laboratory for Food Safety & Nutrition Function Evaluation, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection of China, Huaiyin Normal University, Huai'an, Jiangsu 223300, China
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3
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Liu X, Li X, Bai Y, Zhou X, Chen L, Qiu C, Lu C, Jin Z, Long J, Xie Z. Natural antimicrobial oligosaccharides in the food industry. Int J Food Microbiol 2023; 386:110021. [PMID: 36462348 DOI: 10.1016/j.ijfoodmicro.2022.110021] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/06/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022]
Abstract
An increase in the number of antibiotic resistance genes burdens the environment and affects human health. Additionally, people have developed a cautious attitude toward chemical preservatives. This attitude has promoted the search for new natural antimicrobial substances. Oligosaccharides from various sources have been studied for their antimicrobial and prebiotic effects. Antimicrobial oligosaccharides have several advantages such as being produced from renewable resources and showing antimicrobial properties similar to those of chemical preservatives. Their excellent broad-spectrum antibacterial properties are primarily because of various synergistic effects, including destruction of pathogen cell wall. Additionally, the adhesion of harmful microorganisms and the role of harmful factors may be reduced by oligosaccharides. Some natural oligosaccharides were also shown to stimulate the growth probiotic organisms. Therefore, antimicrobial oligosaccharides have the potential to meet food processing industry requirements in the future. The latest progress in research on the antimicrobial activity of different oligosaccharides is demonstrated in this review. The possible mechanism of action of these antimicrobial oligosaccharides is summarized with respect to their direct and indirect effects. Finally, the extended applications of oligosaccharides from the food source industry to food processing are discussed.
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Affiliation(s)
- Xuewu Liu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingfei Li
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xing Zhou
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Cheng Lu
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Bioengineering, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Jie Long
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
| | - Zhengjun Xie
- The State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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4
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Colín-Chávez C, Virgen-Ortiz JJ, Miranda-Ackerman MA, Hernández-Cristóbal O, Martínez-Téllez MÁ, Esquivel-Chávez F, Gallegos-Santoyo NL. Induction of defense mechanisms in avocado using Mexican oregano oil-based antifungal sachet. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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5
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Cuéllar-Torres EA, Aguilera-Aguirre S, del Carmen Bañuelos-González M, Xoca-Orozco LÁ, Ortiz-Basurto RI, Montalvo-González E, Vega-Arreguín J, Chacón-López MA. Postharvest application effect of agave fructans on anthracnose disease, defense-related enzyme activities, and quality attributes in avocado fruit. Food Sci Biotechnol 2022; 31:1411-1421. [PMID: 36060563 PMCID: PMC9433478 DOI: 10.1007/s10068-022-01135-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/17/2022] [Accepted: 07/04/2022] [Indexed: 11/30/2022] Open
Abstract
The postharvest application of high degree of polymerization agave fructans (HDPAF) was tested, evaluating anthracnose disease, defense-related enzyme activities, and quality attributes in avocado fruit. Application of a 20% HDPAF solution showed a reduction in anthracnose severity (60%) and incidence (34%) compared to the other concentrations evaluated and the water-treated control. Polyphenoloxidase activity increased 4.6 times more 24 h after treatment. In addition, peroxidase and phenylalanine ammonia-lyase enzyme activity was 4.34 and 1.7 times higher than the control at 0.5 h after treatment. HDPAF retrieves the deceleration of both firmness loss and physiological weight loss compared to the control. Regarding quality parameters such as color, pH, total soluble solids, and titratable acidity, no significant differences were observed between treatments compared to the control; therefore, these parameters were not negatively affected by HDPAF treatments, but a positive effect on the induction of the defense system is shown.
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Shebis Y, Fallik E, Rodov V, Sagiri SS, Poverenov E. Oligomers of Carboxymethyl Cellulose for Postharvest Treatment of Fresh Produce: The Effect on Fresh-Cut Strawberry in Combination with Natural Active Agents. Foods 2022; 11:1117. [PMID: 35454704 PMCID: PMC9032414 DOI: 10.3390/foods11081117] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/11/2022] [Accepted: 04/11/2022] [Indexed: 02/07/2023] Open
Abstract
In this study, oligomers of carboxymethyl cellulose (O-CMC) were used as a new postharvest treatment for fresh produce. The oligomers were prepared by green and cost-effective enzymatic hydrolysis and applied to prevent spoilage and improve storability of fresh-cut strawberries. The produce quality was improved by all formulations containing O-CMC in comparison to the control, as indicated by the decrease in decay incidence, weight loss (min ~2-5 times less), higher firmness, microbial load decrease, better appearance, and sensorial quality of the fruits. Natural resources: ascorbic acid, gallic acid, and vanillin were further added to enhance the beneficial effect. O-CMC with vanillin was most efficient in all of the tested parameters, exhibiting the full prevention of fruit decay during all 7 days of refrigerated storage. In addition, fruits coated with O-CMC vanillin have the smallest weight loss (%), minimum browning, and highest antimicrobial effect preventing bacterial (~3 log, 2 log) and yeast/mold contaminations. Based on the obtained positive results, O-CMC may provide a new, safe, and effective tool for the postharvest treatment of fresh produce that can be used alone or in combination with other active agents.
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Affiliation(s)
- Yevgenia Shebis
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel; (Y.S.); (S.S.S.)
- The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot 76100, Israel
| | - Elazar Fallik
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel; (E.F.); (V.R.)
| | - Victor Rodov
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel; (E.F.); (V.R.)
| | - Sai Sateesh Sagiri
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel; (Y.S.); (S.S.S.)
| | - Elena Poverenov
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel; (Y.S.); (S.S.S.)
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7
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Chávez‐Zaragoza K, Morales‐Guerrero A, Colín‐Chávez C, Tovar‐Díaz L, Ornelas‐Paz JDJ, Osuna‐Castro JA, Vargas‐Arispuro I, Martínez‐Téllez MA, Virgen‐Ortiz JJ. Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Karen Chávez‐Zaragoza
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM) Antigua Carretera a Pátzcuaro km 8 Morelia Michoacán C.P. 58341 México
- Instituto Tecnológico Superior de Uruapan Carretera Uruapan‐Carapan No. 5555 Col. La Basilia Uruapan Michoacán C.P. 60015 México
| | - Alejandro Morales‐Guerrero
- Instituto Tecnológico Superior de Uruapan Carretera Uruapan‐Carapan No. 5555 Col. La Basilia Uruapan Michoacán C.P. 60015 México
| | - Citlali Colín‐Chávez
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM) Antigua Carretera a Pátzcuaro km 8 Morelia Michoacán C.P. 58341 México
| | - Luis Tovar‐Díaz
- Centro de Innovación y Desarrollo Agroalimentario de Michoacán (CIDAM) Antigua Carretera a Pátzcuaro km 8 Morelia Michoacán C.P. 58341 México
| | - José de Jesús Ornelas‐Paz
- Centro de Investigación en Alimentación y Desarrollo A.C. ‐ Unidad Cuauhtémoc Av. Río Conchos S/N, Parque Industrial Cd. Cuauhtémoc Chihuahua C.P. 31570 México
| | - Juan A. Osuna‐Castro
- Facultad de Ciencias Biológicas y Agropecuarias Universidad de Colima Carretera Colima‐Manzanillo km 40 Tecomán, Colima C.P. 28100 México
| | - Irasema Vargas‐Arispuro
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera la Victoria km 0.6 Hermosillo Sonora C.P. 83304 México
| | - Miguel A. Martínez‐Téllez
- Centro de Investigación en Alimentación y Desarrollo A.C. Carretera la Victoria km 0.6 Hermosillo Sonora C.P. 83304 México
| | - Jose J. Virgen‐Ortiz
- CONACYT ‐ Centro de Investigación en Alimentación y Desarrollo A. C. ‐ CIDAM. Antigua Carretera a Pátzcuaro km 8 Morelia Michoacán C.P. 58341 México
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8
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Impact of Chitosan, Sucrose, Glucose, and Fructose on the Postharvest Decay, Quality, Enzyme Activity, and Defense-Related Gene Expression of Strawberries. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7120518] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Strawberry is one of the most highly consumed fruits worldwide, but is extremely perishable. This study systematically compared the effects of chitosan, sucrose, glucose, and fructose immersion on the physiology and disease development in harvested strawberries. After storage at 15 °C for 9 days, all sugar treatment groups had significantly higher total soluble solids and total anthocyanin content than those of the control group. All sugar treatment groups inhibited malondialdehyde accumulation. At the end of the storage, chitosan, glucose, and fructose maintained higher superoxide dismutase activity and chitosan maintained higher catalase activity. The chitosan and glucose groups had lowest fruit decay index, followed by sucrose and fructose groups. The fruit firmness and luster were better maintained in the glucose group. Furthermore, genes related to sucrose metabolism (e.g., FaSUS1 and FaSUS2), titratable acidity accumulation (e.g., FaMDH1, FaMDH2, FaCS1, and FaCS2), disease resistance (e.g., FaPGIP1, FaWRKY1, and FaWRKY33) and to anabolic jasmonic acid and abscisic acid pathways (e.g., FaJAZ1, FaJAZ2, FaOPR3, FaNCED1, and FaNCED2) were regulated to varying degrees, suggesting that chitosan and glucose participate in plants’ immune signaling networks and regulate disease resistance in fruit through hormone pathways. The findings provide new insights into the physiological regulation of harvested strawberries.
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Esquivel-Chávez F, Colín-Chávez C, Virgen-Ortiz JJ, Martínez-Téllez MÁ, Avena-Bustillos RDJ, Peña-Madrigal G, Miranda-Ackerman MA. Control of mango decay using antifungal sachets containing of thyme oil/modified starch/agave fructans microcapsules. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2020.100008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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10
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Cano ME, García-Martín A, Ladero M, Lesur D, Pilard S, Kovensky J. A simple procedure to obtain a medium-size oligogalacturonic acids fraction from orange peel and apple pomace wastes. Food Chem 2020; 346:128909. [PMID: 33401083 DOI: 10.1016/j.foodchem.2020.128909] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 11/11/2020] [Accepted: 12/11/2020] [Indexed: 11/25/2022]
Abstract
Pectin oligosaccharides, which can be obtained from fruit wastes, have proven their potential as plant immune-system elicitors. Although the precise size of active species is still under investigation, medium size oligosaccharides have been reported as the most active. Three defined oligogalacturonic acid (OGAs) mixtures were produced from commercial pectin, orange peel and apple pomace residues. The methodology developed involves two sequential acid treatments followed by stepwise ethanol precipitation. Without the need of chromatographic separations, three different fractions were obtained. The fractions were analyzed by high performance anion exchange chromatography (HPAEC) and were completely characterized by mass spectrometry, showing that the small size, medium size and large size fractions contained OGAs of degree of polymerization 3 to 9, 6 to 18, and 16 to 55, respectively.
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Affiliation(s)
- María Emilia Cano
- Laboratoire de Glycochimie, des Antimicrobiens et des Agroressources CNRS UMR 7378, Université de Picardie Jules Verne, 33 rue Saint Leu, 80039 Amiens, France.
| | - Alberto García-Martín
- Chemical Engineering and Materials Department, Chemistry College, Complutense University, 28040 Madrid, Spain.
| | - Miguel Ladero
- Chemical Engineering and Materials Department, Chemistry College, Complutense University, 28040 Madrid, Spain.
| | - David Lesur
- Laboratoire de Glycochimie, des Antimicrobiens et des Agroressources CNRS UMR 7378, Université de Picardie Jules Verne, 33 rue Saint Leu, 80039 Amiens, France.
| | - Serge Pilard
- Plateforme-Analytique, Institut de Chimie de Picardie CNRS FR 3085, Université de Picardie Jules Verne, 33 rue Saint Leu, 80039 Amiens, France.
| | - José Kovensky
- Laboratoire de Glycochimie, des Antimicrobiens et des Agroressources CNRS UMR 7378, Université de Picardie Jules Verne, 33 rue Saint Leu, 80039 Amiens, France.
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11
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Oligosaccharide is a promising natural preservative for improving postharvest preservation of fruit: A review. Food Chem 2020; 341:128178. [PMID: 33022576 DOI: 10.1016/j.foodchem.2020.128178] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 09/21/2020] [Accepted: 09/21/2020] [Indexed: 12/27/2022]
Abstract
Lack of proper postharvest management of fruits causes huge economic loss, increase poverty, hunger and malnutrition. To reduce postharvest losses, globally different postharvest technologies and synthetic chemical treatments were widely used, but some of them are reported to enhance the risk for human health and environment. Recently, oligosaccharides have attractedmuch attention because of their numerous health benefits, and potential applications in agriculture. Many previous reports demonstrated that oligosaccharides treatment improves the postharvest preservation of fruits and extend the shelf life. Oligosaccharides postharvest treatments maintained higher non enzymatic antioxidant activity, increased antioxidant activity, regulate hormone biosynthesis and delayed cell wall degradation. In this review, we systematically summarize and discuss the recent research findings concerning the preservation effects of different oligosaccharides, and their mechanism underlying delaying ripening and senescence of fruits during postharvest storage. Moreover, we provide future research direction for the utilization of oligosaccharides to improve postharvest preservation of fruits.
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12
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Wang H, Kou X, Wu C, Fan G, Li T. Methyl jasmonate induces the resistance of postharvest blueberry to gray mold caused by Botrytis cinerea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4272-4281. [PMID: 32378217 DOI: 10.1002/jsfa.10469] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/01/2020] [Accepted: 05/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The effects of postharvest methyl jasmonate (MeJA) treatment (50 μmol L-1 ) on the control of gray mold caused by Botrytis cinerea in blueberry fruit were evaluated by analyzing (i) the levels of disease resistance signals; (ii) the activity of enzymes involved in antioxidant system, disease resistance and phenylpropanoid pathway, and (iii) the secondary metabolite content. RESULTS The results indicated that MeJA treatment significantly restrained the development of gray mold decay in blueberries. The treatment induced a nitric oxide (NO) burst and increased the endogenous hydrogen peroxide (H2 O2 ) content in the earlier period of storage. The enhanced NO and H2 O2 generation by MeJA treatment might serve as a signal to induce resistance against B. cinerea infection. Furthermore, in inoculated fruit, MeJA treatment significantly promoted antioxidant enzymes and defense-related enzyme activity, which included superoxide dismutase, catalase, ascorbate peroxidase, chitinase, and β-1,3-glucanase, and the degree of membrane lipid peroxidation was reduced. The MeJA treatment enhanced the phenylpropanoid pathway by provoking phenylalanine ammonialyase, cinnamate 4-hydroxylase, and 4-coumarate CoA ligase activity, which was accompanied by elevated levels of phenolics and flavonoids in blueberry fruit. CONCLUSION These results suggested that MeJA could induce the disease resistance of blueberries against B. cinerea by regulating the antioxidant enzymes, defense-related enzymes, and the phenylpropanoid pathway through the activation of signaling molecules.
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Affiliation(s)
- Hanbo Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, PR China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology, Tianjin University, Tianjin, China
| | - Caie Wu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, PR China
| | - Gongjian Fan
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, PR China
| | - Tingting Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, PR China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, PR China
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