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Zhu C, Zhang M, Wang S, Gao X, Lin T, Yu J, Tian J, Hu Z. Phenolic compound profile and gastrointestinal action of Solanaceae fruits: Species-specific differences. Food Res Int 2023; 170:112968. [PMID: 37316011 DOI: 10.1016/j.foodres.2023.112968] [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: 12/23/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 06/16/2023]
Abstract
In this study, the presence of phenolic compounds derived from four Solanaceae fruits (tomato, pepino, tamarillo, and goldenberry) during gastrointestinal digestion and the effect of these compounds on human gut microbiota was investigated. The results indicated that the total phenolic content of all Solanaceae fruits were increased during digestion. Furthermore, the targeted metabolic analysis identified 296 compounds, of which 71 were changed after gastrointestinal digestion in all Solanaceae fruits. Among these changed phenolic compounds, 51.3% phenolic acids and 91% flavonoids presented higher bioaccessibility in pepino and tamarillo, respectively. Moreover, higher levels of glycoside-formed phenolic acids, including dihydroferulic acid glucoside and coumaric acid glucoside, were found in tomato fruits. In addition, tachioside showed the highest bioaccessibility in goldenberry fruits. The intake of Solanaceae fruits during the in vitro fermentation decreased the Firmicutes/Bacteroidetes ratio (F/B) compared with the control (∼15-fold change on average), and goldenberry fruits showed the best effect (F/B = 2.1). Furthermore, tamarillo significantly promoted the growth of Bifidobacterium and short-chain fatty acids production. Overall, this study revealed that Solanaceae fruits had different phenolic compound profiles and health-promoting effects on the gut microbiota. It also provided relevant information to improve the consumption of Solanaceae fruits, mainly tamarillo and goldenberry fruits, due to their gut health-promoting properties, as functional foods.
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Affiliation(s)
- Changan Zhu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Min Zhang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Shuwen Wang
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Xinhao Gao
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Teng Lin
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Zhangjian Hu
- Department of Horticulture, Zhejiang University, Hangzhou 310058, China; The Rural Development Academy, Zhejiang University, Hangzhou 310058, China; Hainan Institute, Zhejiang University, Sanya 572000, China.
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Zhang L, Qu H, Xie M, Shi T, Shi P, Yu M. Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut. Molecules 2023; 28:4684. [PMID: 37375239 DOI: 10.3390/molecules28124684] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Peanut sprout is a high-quality healthy food, which not only has beneficial effects, but also a higher phenol content than peanut seed. In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. The results showed that, compared with unripened peanut sprout, the total phenol content (TPC) and total flavonoid content (TFC) decreased significantly after the five ripening processes, and the highest retention of phenols and flavonoids was associated with microwave heating (82.05% for TPC; 85.35% for TFC). Compared with unripened peanut sprout, the monomeric phenol composition in germinated peanut was variable after heat processing. After microwave heating, except for a significant increase in the cinnamic acid content, no changes in the contents of resveratrol, ferulic acid, sinapic acid, and epicatechin were observed. Furthermore, there was a significant positive correlation of TPC and TFC with 2,2-diphenyl-1-picrylhydrazyl scavenging capacity, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging capacity, and ferric ion reducing antioxidant power in germinated peanut, but not with hydroxyl free radical scavenging capacity, in which the main monomer phenolic compounds were resveratrol, catechin, and quercetin. The research results indicate that microwave heating can effectively retain the phenolic substances and antioxidant activity in germinated peanuts, making it a more suitable ripening and processing method for germinated peanuts.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Haolin Qu
- Food Science College, Shenyang Agricultural Unversity, Shenyang 110866, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Taiyuan Shi
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Puxiang Shi
- Institute of Sandy Land Management and Utilization of Liaoning, Fuxin 123000, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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Zhang L, Zhang M, Adhikari B, Zhang L. Salt reducing and saltiness perception enhancing strategy for shiitake (Lentinus edodes) bud using novel combined treatment of yeast extract and radio frequency. Food Chem 2023; 402:134149. [DOI: 10.1016/j.foodchem.2022.134149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 07/16/2022] [Accepted: 09/04/2022] [Indexed: 11/24/2022]
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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Song X, Liu H, Shen S, Huang Z, Yu T, Liu Z, Yang Q, Wu T, Feng S, Zhang Y, Wang Z, Duan W. Chromosome-level pepino genome provides insights into genome evolution and anthocyanin biosynthesis in Solanaceae. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2022; 110:1128-1143. [PMID: 35293644 DOI: 10.1111/tpj.15728] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 03/07/2022] [Indexed: 06/14/2023]
Abstract
Pepino (Solanum muricatum, 2n = 2x = 24), a member of the Solanaceae family, is an important globally grown fruit. Herein, we report high-quality, chromosome-level pepino genomes. The 91.67% genome sequence is anchored to 12 chromosomes, with a total length of 1.20 Gb and scaffold N50 of 87.03 Mb. More than half the genome comprises repetitive sequences. In addition to the shared ancient whole-genome triplication (WGT) event in eudicots, an additional new WGT event was present in the pepino. Our findings suggest that pepinos experienced chromosome rearrangements, fusions, and gene loss after a WGT event. The large number of gene removals indicated the instability of Solanaceae genomes, providing opportunities for species divergence and natural selection. The paucity of disease-resistance genes (NBS) in pepino and eggplant has been explained by extensive loss and limited generation of genes after WGT events in Solanaceae. The outbreak of NBS genes was not synchronized in Solanaceae species, which occurred before the Solanaceae WGT event in pepino, tomato, and tobacco, whereas it was almost synchronized with WGT events in the other four Solanaceae species. Transcriptome and comparative genomic analyses revealed several key genes involved in anthocyanin biosynthesis. Although an extra WGT event occurred in Solanaceae, CHS genes related to anthocyanin biosynthesis in grapes were still significantly expanded compared with those in Solanaceae species. Proximal and tandem duplications contributed to the expansion of CHS genes. In conclusion, the pepino genome and annotation facilitate further research into important gene functions and comparative genomic analysis in Solanaceae.
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Affiliation(s)
- Xiaoming Song
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Haibin Liu
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Shaoqin Shen
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Zhinan Huang
- College of Life Sciences and Food Engineering, Huaiyin Institute of Technology, Huai'an, 223003, China
| | - Tong Yu
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Zhuo Liu
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Qihang Yang
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Tong Wu
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Shuyan Feng
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Yu Zhang
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Zhiyuan Wang
- School of Life Sciences, North China University of Science and Technology, Tangshan, 063210, Hebei, China
| | - Weike Duan
- College of Life Sciences and Food Engineering, Huaiyin Institute of Technology, Huai'an, 223003, China
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Effect of Thermal and Non-Thermal Technologies on Kinetics and the Main Quality Parameters of Red Bell Pepper Dried with Convective and Microwave-Convective Methods. Molecules 2022; 27:molecules27072164. [PMID: 35408568 PMCID: PMC9000649 DOI: 10.3390/molecules27072164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/23/2022] [Accepted: 03/25/2022] [Indexed: 11/17/2022] Open
Abstract
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treatments with hot water) and non-thermal technologies (pulsed electric field (PEF) and ultrasound (US)) on the kinetics of the drying process of red bell pepper. The convective and microwave-convective drying were compared based on quality parameters, such as physical (water activity, porosity, rehydration rate, and color) and chemical properties (total phenolic content, total carotenoids content, antioxidant activity, and total sugars content). The results showed that all of the investigated methods reduced drying time. However, the most effective was blanching, followed by PEF and US treatment, regardless of the drying technique. Non-thermal methods allowed for better preservation of bioactive compounds, such as vitamin C in the range of 8.2% to 22.5% or total carotenoid content in the range of 0.4% to 48%, in comparison to untreated dried material. Moreover, PEF-treated red bell peppers exhibited superior antioxidant activity (higher of about 15.2-30.8%) when compared to untreated dried samples, whereas sonication decreased the free radical scavenging potential by ca. 10%. In most cases, the pretreatment influenced the physical properties, such as porosity, color, or rehydration properties. Samples subjected to PEF and US treatment and dried by using a microwave-assisted method exhibited a significantly higher porosity of 2-4 folds in comparison to untreated material; this result was also confirmed by visual inspection of microtomography scans. Among tested methods, blanched samples had the most similar optical properties to untreated materials; however non-thermally treated bell peppers exhibited the highest saturation of the color.
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Vidinamo F, Fawzia S, Karim MA. Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02715-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yue T, Xing Y, Xu Q, Yang S, Xu L, Wang X, Yang P. Physical and chemical properties of purple cabbage as affected by drying conditions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tianyi Yue
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Yage Xing
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Qinglian Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Shuang Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Lin Xu
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
| | - Xiaomin Wang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
- Key Laboratory of Food Non-Thermal Technology, Engineering Technology Research Center of Food Non-Thermal, Yibin Xihua University Research Institute, Yibin, China
| | - Ping Yang
- Key Laboratory of Food Bio-technology, College of Food and Bioengineering, Xihua University, Chengdu, China
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Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M. Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. PLoS One 2021; 16:e0253834. [PMID: 34170970 PMCID: PMC8232433 DOI: 10.1371/journal.pone.0253834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 06/15/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.
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Affiliation(s)
- Warongporn Choopan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
- * E-mail:
| | - Mudtorlep Nisoa
- School of Science, Walailak University, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
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Sanz V, López-Hortas L, Torres M, Domínguez H. Trends in kiwifruit and byproducts valorization. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Wang S, Qiu Y, Zhu F. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chem 2020; 350:128469. [PMID: 33485721 DOI: 10.1016/j.foodchem.2020.128469] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 02/07/2023]
Abstract
Kiwifruit (Actinidia spp.) is a commercially important fruit crop. Various species and cultivars, non-fruit plant parts, and agricultural and processing wastes are underutilized. A broad-scoped review of kiwifruit guides further innovative applications. Different kiwifruit varieties and edible and nonedible parts varied in the composition of dietary nutrients including polyphenols, vitamins, dietary fiber, and functional ingredients, such as starch and protease and bioactive phytochemicals. Kiwifruits exhibit antioxidative, antiproliferative, antiinflammatory, antimicrobial, antihypertensive, antihypercholesterolemic, neuroprotective, antiobese properties and promote gut health. Clinically significant effects of kiwifruit on prevention and/or treatment of major chronic diseases are not yet evident. Varieties and plant parts, extraction, analytical and processing methods affect the physicochemical and biological properties of kiwifruit-derived ingredients. Allergens, mycotoxins, pesticides and heavy metals are the chemical hazards of kiwifruits. Future research should be focused on sustainable uses of underutilized resources as functional ingredients, bioactive compound purification, composition-activity relationships, and physiological mechanisms and clinical significance of kiwifruits.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yi Qiu
- Division of Engineering Science, Faculty of Applied Science and Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario M5S 1A4, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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