1
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Wang K, Li Q, Xue Y, Yang Z, He P, Jia X, Ren W, Wang J, Xu H. Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry. Food Chem 2024; 434:137490. [PMID: 37742549 DOI: 10.1016/j.foodchem.2023.137490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 08/26/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Mulberries were categorized into five stages of ripening (D1-D5, 0.905-1.055 g/cm3) based on their density, and their physicochemical properties, tissue structure, cell wall polysaccharide properties, and drying characteristics were investigated. As mulberry ripening progressed, the TSS and water-soluble pectin content rapidly increased, while the contents of TA, hardness, chelate-, sodium carbonate-soluble pectin, hemicellulose, and cellulose decreased gradually. Pectin nanostructure and monosaccharide composition indicated that both the main and side chains of pectin undergo depolymerization. Medium- and short-wave infrared drying time initially decreased and then increased during mulberry ripening, with D4 fruits exhibiting the shortest drying time. Compared with D4 fruits, the collapse of cell structure in D5 fruits prolongs their drying time. The results demonstrate that ripeness significantly affects mulberry drying characteristics, which is related to changes in cell structure and pectin properties. Utilizing mulberry density to determine ripeness and grading is an effective approach to achieving optimal drying.
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Affiliation(s)
- Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qingyuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuan Xue
- College of Horticulture, Shanxi Agricultural University, Taigu 030801, China
| | - Zhongqiang Yang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Ürümqi 830091, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaoran Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenxin Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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2
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Bao X, Zhang S, Xiao Y, Jiang Y, Liu Z, Wang T, Hu X, Yi J. Effect of pasteurization processing and storage conditions on softening of acidified chili pepper: Pectin and it related enzymes. Int J Biol Macromol 2023; 253:126690. [PMID: 37673156 DOI: 10.1016/j.ijbiomac.2023.126690] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 08/14/2023] [Accepted: 09/02/2023] [Indexed: 09/08/2023]
Abstract
The softening of acidified chili peppers induced by processing and storage has become a major challenge for the food industry. This study aims to explore the impact of pasteurization techniques, thermal processing (TP), high-pressure processing (HPP), addition of sodium metabisulfite (SMS), and storage conditions (25 °C, 37 °C, and 42 °C for 30 days) on the texture-related properties of acidified chili pepper. The results showed that the textural properties of samples were destructed by TP (the hardness of samples decreased by 19.43 %) but were less affected by HPP and SMS. Compared with processing, storage temperature had a more dominant impact on texture and pectin characteristics. With increased storage temperature, water-solubilized pectin fraction content increased (increased by 160.99 %, 136.74 %, and 13.01 % in TP, HPP, and SMS-stored groups, respectively), but sodium carbonate-solubilized pectin fraction content decreased (decreased by 29.84 %, 26.81 %, and 8.60 % in TP-, HPP-, and SMS-stored groups, respectively), especially in TP-stored groups. Multivariate data analysis showed that softening was more closely related to pectin conversion induced by acid hydrolysis and pectinase depolymerization. This finding offers new perspectives for the production of acidified chili pepper.
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Affiliation(s)
- Xi Bao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Yue Xiao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Tao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China; International Green Food Processing Research and Development Center of Kunming City, 650500 Kunming, China.
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3
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Wang F, Lyu J, Xie J, Bi J. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. J Food Sci 2022; 87:2427-2439. [PMID: 35590481 DOI: 10.1111/1750-3841.16182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (Mw ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) Mw increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and Mw , Rha content, CSP Mw , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, Mw distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
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Affiliation(s)
- Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yeyou Qin
- Hunan Tantanxiang Food Biotechnology Co., Ltd, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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5
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Wang Y, Qin K, Chen F, Jiang L, Zhou H, Ding S, Wang R. Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl
2
during fermentation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15671] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Keying Qin
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fei Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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6
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Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107313] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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7
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Zhang H, Zhang Y, Wang P, Zhang J. Transcriptome profiling of genes associated with fruit firmness in the melon variety 'Baogua' ( Cucumis melo ssp. agrestis Jeffrey). PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2022; 28:301-313. [PMID: 35400878 PMCID: PMC8943068 DOI: 10.1007/s12298-022-01131-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 01/10/2022] [Accepted: 01/13/2022] [Indexed: 06/14/2023]
Abstract
UNLABELLED Fruit firmness is an important trait of melons due to its effect on fresh fruit consumption, storage, and transport. However, information on the expression of genes influencing the fruit firmness of 'Baogua' (BG) melon (Cucumis melo ssp. agrestis Jeffrey) remains rare. This study aimed to identify the key genes associated with the firmness of BG fruit sampled at 14 and 28 days after pollination (dap) via transcriptome sequencing. A total of 1113 up-regulated and 2224 down-regulated differentially expressed genes (DEGs) were identified. The main Gene Ontology terms assigned to the DEGs were phosphotransferase activity, alcohol group as acceptor, protein phosphorylation, and protein kinase activity. The enriched KEGG pathways involving the DEGs were starch and sucrose metabolism, diterpenoid biosynthesis, plant hormone signal transduction, and MAPK signaling pathway-plant. In addition, qRT-PCR verified that four GAL genes, namely, CmGAL1-4, were differentially expressed at 0, 7, 14, 21, and 28 dap. Our data revealed that CmGAL1 expression was highest at 21 dap. However, the expression levels of CmGAL2-4 were highest at 14 dap. The sequence of CmGAL1 was similar to the sequences of homologs from melon and cucumber. Subcellular localization analysis revealed CmGAL1 was located in the cell membrane and cytoplasm. Our findings implied that fruit development at 14 dap, which is a key time-point, varies considerably from fruit development at 28 dap. Our present study provides new information on the genes associated with BG fruit firmness and help improve the storage and transport of BG fruit prior to processing. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12298-022-01131-5.
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Affiliation(s)
- Huijun Zhang
- School of Life Sciences, Huaibei Normal University, Huaibei, 235000 Anhui Province China
- Anhui Province Key Laboratory of Pollutant Sensitive Materials and Environmental Remediation, Anhui Jianghuai Horticulture Seeds Co., Ltd, Huaibei, 235000 Anhui Province China
| | - Yan Zhang
- School of Life Sciences, Huaibei Normal University, Huaibei, 235000 Anhui Province China
| | - Pengcheng Wang
- Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei, 230031 Anhui Province China
- Key Laboratory of Intelligent Seedling Breeding in Vegetable Factory, Ma-an-shan, 238200 Anhui Province China
- Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crops, Hefei, 230031 Anhui Province China
| | - Jian Zhang
- Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei, 230031 Anhui Province China
- Key Laboratory of Intelligent Seedling Breeding in Vegetable Factory, Ma-an-shan, 238200 Anhui Province China
- Key Laboratory of Genetic Improvement and Ecophysiology of Horticultural Crops, Hefei, 230031 Anhui Province China
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8
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Zhang D, Jiang B, Luo Y, Fu X, Kong H, Shan Y, Ding S. Effects of ultrasonic and ozone pretreatment on the structural and functional properties of soluble dietary fiber from lemon peel. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13916] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Dali Zhang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Bing Jiang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Yaohua Luo
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Yang Shan
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
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9
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Xu H, Wang Y, Ding S, Zhou H, Jiang L, Wang R. Effect of hydrothermal-calcium chloride treatment on pectin characteristics and related quality in green peppers during storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3712-3724. [PMID: 34471295 PMCID: PMC8357889 DOI: 10.1007/s13197-020-04829-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/21/2020] [Accepted: 09/25/2020] [Indexed: 05/10/2023]
Abstract
Effects of hydrothermal (HT)-calcium chloride (CaCl2) treatment on pectin characteristics and related quality in green peppers during storage were assessed. The results showed that the changes of physicochemical quality in all green peppers were similar during storage. Weight loss percentage increased, firmness, the content of free water and bound water decreased during storage. Water-soluble pectin (WSP) notably increased, but sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP) decreased. Galacturonic acid (GalUA), rhamnose (Rha), galactose (Gal), and arabinose (Ara) were the crucial compositions in the backbone and branched chains of pectin in green peppers. Rha and Gal increased, but Ara decreased in pectin after storage. The changes in the ratio of Rha/GalUA, Ara/Gal, and (Gal + Ara)/Rha represented that the backbone and branched chains of pectin in green peppers depolymerized to some extent after storage. Comparing with other green peppers, HT-CaCl2 treated green peppers posed lower weight loss percentage and WSP content, higher firmness, the content of free water, bound water, SSP, and CSP during storage. Otherwise, most pectin compositions in HT-CaCl2 treated green peppers showed high molar ratio after storage. Hence, HT-CaCl2 treatment was an effective way to retain pectin characteristics and related quality of green peppers, and further inhibited the softening of green peppers during storage.
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Affiliation(s)
- Haishan Xu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, 410125 China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128 China
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10
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Yang L, Wang X, He S, Luo Y, Chen S, Shan Y, Wang R, Ding S. Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage. J Food Biochem 2021; 45:e13937. [PMID: 34532870 DOI: 10.1111/jfbc.13937] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 08/29/2021] [Accepted: 09/05/2021] [Indexed: 01/01/2023]
Abstract
The effects of heat shock (HT), 1-methylcyclopropene (1-MCP), or their combination (HT + 1-MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT showed the best preservation effect on jujube fruits, which was more effective than others in inhibiting the increase of red index, decay incidence, and weight loss and delaying the decrease of firmness, soluble solids content (SSC), titratable acidity (TA), and ascorbic acid (AsA) content. Besides, it could delay the degradation rate of the cell wall to maintain the integrity of cell membrane, and keep the high activity of active oxygen scavenging enzymes. During cold storage, malondialdehyde (MDA) content and relative electrolyte leakage (REL) of the HT group were significantly lower than those of the control group, 1-MCP, and HT + 1-MCP group (p < .05), while superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were significantly higher than those of other groups (p < .05). It was concluded that the postharvest HT treatment could effectively delay the senescence and decay of jujube fruits. PRACTICAL APPLICATIONS: Jujube fruits have high nutritional value used for food and medicine. However, they are not tolerant to storage after harvest, resulting in high economic losses. Therefore, it is of great significance to find a suitable method to maintain the quality of jujube fruits. Our results revealed the effect of HT, 1-MCP, and their combination on the quality maintenance of jujube fruits, and found that HT could effectively maintain the quality of them, which could be used as an effective method for keeping jujube fruits fresh.
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Affiliation(s)
- Lvzhu Yang
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Xinyu Wang
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Shuang He
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yaohua Luo
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Sheng Chen
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Yang Shan
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China.,Longping Branch Graduate School, Hunan University, Changsha, China.,Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Changsha, China
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11
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Xu H, Chen Y, Ding S, Qin Y, Jiang L, Zhou H, Deng F, Wang R. Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15224] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Haishan Xu
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yuyu Chen
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha 410125 China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co Ltd, Changsha 410128 China
| | - Liwen Jiang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Hui Zhou
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Fangming Deng
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha 410128 China
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12
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Lu Y, Bao T, Mo J, Ni J, Chen W. Research advances in bioactive components and health benefits of jujube ( Ziziphus jujuba Mill.) fruit. J Zhejiang Univ Sci B 2021; 22:431-449. [PMID: 34128368 DOI: 10.1631/jzus.b2000594] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
Jujube (Ziziphus jujuba Mill.), a highly nutritious and functional fruit, is reported to have various health benefits and has been extensively planted worldwide, especially in China. Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects. In this paper, the latest progress in research on major bioactive compounds obtained from jujube is reviewed, and the potential biological functions of jujube fruit resources are discussed. As a dietary supplement, jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances, such as polysaccharides, polyphenols, amino acids, nucleotides, fatty acids, dietary fiber, alkaloids, and other nutrients. These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer, antioxidant, anti-inflammatory, anti-hyperlipidemic, anti-hyperglycemic, immunoregulatory, neuroprotective, sedative, and antiviral functions. Of note is that new constituents, including alkaloids, dietary fiber, and other bioactive substances, as well as the antiviral, hypoglycemic, lipid-lowering, and neuroprotective effects of jujube fruit, are systematically reviewed here for the first time. Meanwhile, problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed. Therefore, this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.
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Affiliation(s)
- Yang Lu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Tao Bao
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Jianling Mo
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
| | - Jingdan Ni
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou 310016, China
| | - Wei Chen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China.,Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
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13
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Wang Y, Ding S, Chen F, Xiao G, Fu X, Wang R. Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storage. J Food Sci 2021; 86:3001-3013. [PMID: 34146415 DOI: 10.1111/1750-3841.15800] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2020] [Revised: 05/02/2021] [Accepted: 05/07/2021] [Indexed: 11/28/2022]
Abstract
Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (water-soluble pectin (WSP), sodium carbonate-soluble pectin (SSP) and chelate-soluble pectin (CSP)), including their contents, degree of methylesterification (DM), neutral sugar compositions, the molecular weight (Mw ) distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. The results showed that variation in pectin characteristics during cold storage was similar between DZ and JS. The reduction of firmness corresponded to a conversion of water-insoluble pectin to WSP during cold storage. DM of WSP presented an increase trend in the late storage. Rhamnose (Rha), arabinose (Ara) and glucose (Glc) were the crucial compositions in three pectins, and most neutral sugar compositions in three pectins first increased and then decreased during cold storage. Changes in the ratio of (galactose (Gal)+Ara)/Rha and Ara/Gal represented that the branch chains of rhamnogalacturonan-I in three pectins depolymerized after storage. The high Mw in WSP and SSP of jujubes were solubilized and extensively depolymerized into pectin with lower Mw after storage. AFM images showed an increase in short chains and branch structures of three pectins after storage. Overall, three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for jujubes, and it was closely related to the modification and depolymerization of pectin. Changes in characteristics of three pectins (WSP, SSP, CSP), including their contents, degree of methylesterification, neutral sugar compositions, the molecular weight distributions and nanostructures, from two jujube fruits cv Dongzao (DZ) and Jinsixiaozao (JS) during cold storage were assessed. Three pectins in DZ and JS depolymerized and solubilized during cold storage. WSP and SSP were more contributed to the softening of jujubes compared to CSP, and they played the critical role for regulating the softening of jujube fruits during cold storage. This study would elucidate the mechanism of jujube softening and help to regulate the postharvest quality during cold storage.
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Affiliation(s)
- Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Guangjian Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Xincheng Fu
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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14
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Zhong L, Wang X, Fan L, Ye X, Li Z, Cui Z, Huang Y. Characterization of an acidic pectin methylesterase from Paenibacillus xylanexedens and its application in fruit processing. Protein Expr Purif 2020; 179:105798. [PMID: 33232801 DOI: 10.1016/j.pep.2020.105798] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/12/2020] [Accepted: 11/17/2020] [Indexed: 10/22/2022]
Abstract
A pectinase-producing bacterial isolate, identified as Paenibacillus xylanexedens SZ 29, was screened by using the soil dilution plate with citrus pectin and congo red. A pectin methylesterase gene (Pxpme) was cloned and expressed in Escherichia coli. The gene coded for a protein with 334 amino acids and a calculated molecular mass of 36.76 kDa. PxPME showed the highest identity of 32.4% with the characterized carbohydrate esterase family 8 pectin methylesterase from Daucus carota. The recombined PxPME showed a specific activity with 39.38 U/mg against citrus pectin with >65% methylesterification. The optimal pH and temperature for PxPME activity were 5.0 and 45 °C. Its Km and Vmax value were determined to be 1.43 mg/mL and 71.5 μmol/mg·min, respectively. Moreover, PxPME could increase the firmness of pineapple cubes by 114% when combined with CaCl2. The acidic and mesophilic properties make PxPME a potential candidate for application in the fruit processing.
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Affiliation(s)
- Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xiaowen Wang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Lin Fan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing, 210095, China; Key Laboratory of Microbial Resource Collection and Preservation, Ministry of Agriculture and Rural Affairs, Beijing, 100081, China.
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15
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Feng Z, Gao Z, Jiao X, Shi J, Wang R. Widely targeted metabolomic analysis of active compounds at different maturity stages of ‘Hupingzao’ jujube. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103417] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Liu Q, Weng P, Wu Z. Quality and aroma characteristics of honey peach wines as influenced by different maturity. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1736094] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Qinyuan Liu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Peifang Weng
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Zufang Wu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R. China
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