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Zhou YH, Vidyarthi SK, Sutar PP, Ha B, Wang QH, He FT, Xu MQ, Zhang WQ, Xiao HW. Peeling mechanism of tomato induced by HHAIB: Microscopic, ultrastructure, chemical, physical and mechanical properties perspectives. Food Chem X 2023; 20:101028. [PMID: 38144816 PMCID: PMC10740078 DOI: 10.1016/j.fochx.2023.101028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 11/14/2023] [Accepted: 11/21/2023] [Indexed: 12/26/2023] Open
Abstract
In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB peeling performance and the changes in skin temperature, skin structure, water state, pectin fractions content, and skin mechanical properties of tomatoes were analyzed. Results showed, after HHAIB treatment, the epicuticular wax was disrupted, the skin exhibited more and longer random cracks, the degradation of inner skin tissue was observed by transmission electron microscopy, the free water percentage increased resulting in water loss in the whole tomato, the water-soluble pectin contents decreased in tomato fleshes, while the contents of chelate-soluble pectin and sodium-carbonate-soluble pectin increased. HHAIB heating reduced the elongation at break, and increased Young's Modulus of tomato peel. This study revealed the HHAIB peeling mechanism and provided new insights for developing HHAIB peeling technology.
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Affiliation(s)
- Yu-Hao Zhou
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Sriram K. Vidyarthi
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Buer Ha
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China
| | - Fa-Tao He
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Coorperatives, Ji'nan 250014, China
| | - Ming-Qiang Xu
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Wen-Qiang Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
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2
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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Ni JB, Zielinska M, Wang J, Fang XM, Prakash Sutar P, Li SB, Li XX, Wang H, Xiao HW. Post-harvest ripening affects drying behavior, antioxidant capacity and flavor release of peach via alteration of cell wall polysaccharides content and nanostructures, water distribution and status. Food Res Int 2023; 170:113037. [PMID: 37316090 DOI: 10.1016/j.foodres.2023.113037] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/17/2023] [Accepted: 05/22/2023] [Indexed: 06/16/2023]
Abstract
Effect of post-harvest ripening on cell wall polysaccharides nanostructures, water status, physiochemical properties of peaches and drying behavior under hot air-infrared drying was evaluated. Results showed that the content of water soluble pectins (WSP) increased by 94 %, while the contents of chelate-soluble pectins (CSP), Na2CO3-soluble pectins (NSP) and hemicelluloses (HE) decreased during post-harvest ripening by 60 %, 43 %, and 61 %, respectively. The drying time increased from 3.5 to 5.5 h when the post-harvest time increased from 0 to 6 days. Atomic force microscope analysis showed that depolymerization of hemicelluloses and pectin occurred during post-harvest ripening. Time Domain -NMR observations indicated that reorganization of cell wall polysaccharides nanostructure changed water spatial distribution and cell internal structure, facilitated moisture migration, and affected antioxidant capacity of peaches during drying. This leads to the redistribution of flavor substances (heptanal, n-nonanal dimer and n-nonanal monomer). The current work elucidates the effect of post-harvest ripening on the physiochemical properties and drying behavior of peaches.
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Affiliation(s)
- Jia-Bao Ni
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
| | - Magdalena Zielinska
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, 100093, China.
| | - Xiao-Ming Fang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, 769008, India
| | - Suo-Bin Li
- Love Nest Biotechnology (Changzhou) Co., LTD, Changzhou 213017, Jiangsu, China
| | - Xiang-Xin Li
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, 1 Xiangshan Beigou, Beijing, China
| | - Hui Wang
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194 17 Qinghua Donglu, Beijing 100083, China
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Sun Y, Liu Y, Li J, Yan S. Acetic Acid Immersion Alleviates the Softening of Cooked Sagittaria sagittifolia L. Slices by Affecting Cell Wall Polysaccharides. Foods 2023; 12:foods12030506. [PMID: 36766035 PMCID: PMC9914095 DOI: 10.3390/foods12030506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
This study investigated the mechanism for acetic acid pretreatment to improve cell wall integrity and thereby enhance the hardness of cooked Sagittaria sagittifolia L. slices by affecting polysaccharides in the cell wall. Distilled water immersion and 0.6% acetic acid immersion (the solid/liquid ratio is 1:10) for 15 h at room temperature could result in the conversion of pectin through different reactions during thermal processing. Combined in situ and in vitro analysis demonstrated that acetic acid pretreatment could promote the interaction of cellulose microfiber or hemicellulose with RG-Ⅰ side chains during thermal processing of S. sagittifolia L. slices, promote the entanglement between linear pectin molecules and make hemicellulose show a lower molecular weight under cooking, making it easy to firmly bind to pectin, which resulted in texture changes. The findings may help improve the texture of thermally processed vegetables and fruits and deep processing of starchy vegetables.
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Affiliation(s)
- Yangyang Sun
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China
- Correspondence:
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Castellarin I, Higuera Coelho R, Zukowski E, Ponce NMA, Stortz C, Gerschenson LN, Fissore EN. Effect of ultrasonic pretreatments on the characteristics of pectin extracted from
Salustiana orange
cultivated in Argentina. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ivana Castellarin
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
| | - Ricardo Higuera Coelho
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Enzo Zukowski
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Nora Marta Andrea Ponce
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Carlos Stortz
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Eliana Noemí Fissore
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
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6
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Calcium decreases cell wall swelling in sweet cherry fruit. Sci Rep 2022; 12:16496. [PMID: 36192436 PMCID: PMC9530156 DOI: 10.1038/s41598-022-20266-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 09/12/2022] [Indexed: 11/18/2022] Open
Abstract
Swelling of epidermal cell walls decreases cell-to-cell adhesion and increases cracking susceptibility in sweet cherry. Ca is suggested to decrease cracking susceptibility by crosslinking of cell wall components and, possibly, by decreasing swelling. The objective is to test this hypothesis. The effect of Ca on swelling of anticlinal epidermal cell walls was quantified microscopically in vivo using excised skin sections and in vitro using extracted cell walls. After removal of turgor, cell wall thickness increased. Incubation in CaCl2 decreased cell wall thickness up to 3 mM CaCl2. At higher concentrations thickness remained constant. Decreased cell wall swelling in vivo also occurred with other salts of divalent and trivalent cations, but not with those of monovalent cations. Decreased swelling was due to the Ca cation, the anions had no effect. Ca also decreased swelling of cell walls that were already swollen. CaCl2 also decreased swelling of extracted cell walls in vitro. There was no effect on swelling pressure. The effect on swelling increased as the CaCl2 concentration increased. Chlorides of divalent and trivalent cations, but not those of monovalent cations decreased swelling in vitro. The decrease in swelling among the divalent cations was linearly related to the radius of the cation. The results indicate that Ca decreases cracking susceptibility by decreasing swelling.
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Yang L, Cong P, He J, Bu H, Qin S, Lyu D. Differential pulp cell wall structures lead to diverse fruit textures in apple (Malus domestica). PROTOPLASMA 2022; 259:1205-1217. [PMID: 34985723 DOI: 10.1007/s00709-021-01727-w] [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: 07/17/2021] [Accepted: 11/29/2021] [Indexed: 06/14/2023]
Abstract
In this study, we aimed to elucidate the effect of pulp cell wall structure on fruit hardness and crispness in apples. To this end, we studied the cell wall polysaccharides in two apple varieties, "Hanfu" and "Honeycrisp," during fruit development. Compared with Hanfu, the crispness of Honeycrisp was higher, whereas its harness was lower. The intensity and distribution of immunofluorescence signals indicated that galactose and arabinose contributed to the higher hardness of Hanfu, whereas arabinose, egg-box structure, and fucosylated xyloglucans, distributed in the corners of tricellular junctions, enhanced the cell-cell adhesion and improved the crispness of Honeycrisp. Besides, fucosylated xyloglucan played an important role in promoting the formation and maintaining the strength of the cell wall skeleton and, consequently, retaining the fruit crispness. The esterification state of pectin had little effect on the fruit hardness and crispness in both varieties. Collectively, our findings provided information on the underlying mechanism of fruit texture formation in apples.
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Affiliation(s)
- Ling Yang
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, 110866, People's Republic of China
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, 125100, People's Republic of China
- Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province, Shenyang, Liaoning, 110866, People's Republic of China
| | - Peihua Cong
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng, Liaoning, 125100, People's Republic of China
| | - Jiali He
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, 110866, People's Republic of China
- Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province, Shenyang, Liaoning, 110866, People's Republic of China
| | - Haidong Bu
- Mudanjiang Branch of Heilongjiang Academy of Agricultural Sciences, Mudanjiang, Heilongjiang, 157000, People's Republic of China
| | - Sijun Qin
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, 110866, People's Republic of China
- Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province, Shenyang, Liaoning, 110866, People's Republic of China
| | - Deguo Lyu
- College of Horticulture, Shenyang Agricultural University, Shenyang, Liaoning, 110866, People's Republic of China.
- Key Laboratory of Fruit Quality Development and Regulation of Liaoning Province, Shenyang, Liaoning, 110866, People's Republic of China.
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The role of hydrogen water in delaying ripening of banana fruit during postharvest storage. Food Chem 2022; 373:131590. [PMID: 34802805 DOI: 10.1016/j.foodchem.2021.131590] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 10/03/2021] [Accepted: 11/08/2021] [Indexed: 11/24/2022]
Abstract
Experiments were conducted to identify the role of hydrogen water (HW) in banana fruit ripening. Banana fruit soaked with 0.8 ppm HW showed longer ripening than control fruit. HW treatment significantly reduced ethylene production and respiratory rate, and inhibited the expressions of ethylene synthesis- and signaling-related genes. Similarly, HW treatment inhibited the down-regulation of chlorophylls binding proteins and delayed the increase of chromaticity a*, b* and L* in banana peel. Furthermore, HW-treated peel exhibited lower expressions of cell wall degradation-related genes and higher levels of fruit firmness, pectin, hemicellulose and lignin. In addition, HW-treated pulp exhibited higher levels of starch, lower level of total soluble solids (TSS) and lower expression of flavor-related genes. Microstructural observation further confirmed that HW treatment delayed the degradations of starch and cell walls. Those results indicated that HW treatment delayed banana ripening via the role of ethylene in relation to degreening, flavor and softening.
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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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10
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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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Villarreal MR, Navarro DA, Ponce NMA, Rojas AM, Stortz CA. Perennial halophyte Salicornia neei Lag.: Cell wall composition and functional properties of its biopolymers. Food Chem 2020; 350:128659. [PMID: 33342609 DOI: 10.1016/j.foodchem.2020.128659] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 11/10/2020] [Accepted: 11/13/2020] [Indexed: 01/29/2023]
Abstract
Salicornia neei halophyte extends in Argentina seashores. To envisage potential applications, cell wall sequential extraction performed on dry plant yielded 1.1, 2.4, 0.3 and 0.9% of pectin fractions respectively extracted by room temperature water, 90 °C-water, CDTA and Na2CO3. They contained 21-33% uronic acids (UA) with low degree of methylation and 0.5-1.2 M ratios of neutral sugars to UA. High arabinose level suggests that long arabinan side-chains maintain cell wall flexibility in water deficit. Fractions also contained 10-36% of proteins. The KOH-soluble fractions (4.3%) were mainly arabinoxylans. At 2.0% w/v, pectin fractions developed "weak gel"-type networks with Ca2+, while arabinoxylans generated "dilute solutions". Cellulose (28%) and lignin (45.1%) were the main biopolymers in the final residue, which showed low water swelling capacity (3.6 mL/g) due to lignin, increasing when arabinoxylans were also present. Phenolics (9.8%) were mainly water-extractable. Salicornia is a source of biopolymers and antioxidants potentially useful for food applications.
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Affiliation(s)
- Matias R Villarreal
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR/CONICET), Departamento de Química Orgánica, Ciudad Universitaria, 1428 Buenos Aires, Argentina; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ/CONICET), Departamento de Industrias, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Diego A Navarro
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR/CONICET), Departamento de Química Orgánica, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Nora M A Ponce
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR/CONICET), Departamento de Química Orgánica, Ciudad Universitaria, 1428 Buenos Aires, Argentina
| | - Ana M Rojas
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ/CONICET), Departamento de Industrias, Ciudad Universitaria, 1428 Buenos Aires, Argentina.
| | - Carlos A Stortz
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Consejo Nacional de Investigaciones Científicas y Técnicas, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR/CONICET), Departamento de Química Orgánica, Ciudad Universitaria, 1428 Buenos Aires, Argentina.
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12
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Schumann C, Sitzenstock S, Erz L, Knoche M. Decreased deposition and increased swelling of cell walls contribute to increased cracking susceptibility of developing sweet cherry fruit. PLANTA 2020; 252:96. [PMID: 33141346 PMCID: PMC7609435 DOI: 10.1007/s00425-020-03494-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 10/06/2020] [Indexed: 06/11/2023]
Abstract
During fruit development, cell wall deposition rate decreases and cell wall swelling increases. The cell wall swelling pressure is very low relative to the fruit's highly negative osmotic potential. Rain cracking of sweet cherry fruit is preceded by the swelling of the cell walls. Cell wall swelling decreases both the cell: cell adhesion and the cell wall fracture force. Rain cracking susceptibility increases during fruit development. The objectives were to relate developmental changes in cell wall swelling to compositional changes taking place in the cell wall. During fruit development, total mass of cell wall, of pectins and of hemicelluloses increases, but total mass of cellulose remains constant. The mass of these cell wall fractions increases at a lower rate than the fruit fresh mass-particularly during stage II and early stage III. During stage III, on a whole-fruit basis, the HCl-soluble pectin fraction, followed by the water-soluble pectin fraction, the NaOH-soluble pectin fraction and the oxalate-soluble pectin fraction all increase. At maturity, just the HCl-soluble pectin decreases. Cell wall swelling increases during stages I and II of fruit development, with little change thereafter. This was indexed by light microscopy of skin sections following turgor release, and by determinations of the swelling capacity, water holding capacity and water retention capacity. The increase in cell wall swelling during development was due primarily to increases in NaOH-soluble pectins. The in vitro swelling of cell wall extracts depends on the applied pressure. The swelling pressure of the alcohol-insoluble residue is low throughout development and surprisingly similar across different cell wall fractions. Thus, swelling pressure does not contribute significantly to fruit water potential.
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Affiliation(s)
- Christine Schumann
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany
| | - Simon Sitzenstock
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany
| | - Lisa Erz
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany
| | - Moritz Knoche
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany.
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14
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Mohan K, Muralisankar T, Uthayakumar V, Chandirasekar R, Revathi N, Ramu Ganesan A, Velmurugan K, Sathishkumar P, Jayakumar R, Seedevi P. Trends in the extraction, purification, characterisation and biological activities of polysaccharides from tropical and sub-tropical fruits - A comprehensive review. Carbohydr Polym 2020; 238:116185. [PMID: 32299552 DOI: 10.1016/j.carbpol.2020.116185] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/06/2020] [Accepted: 03/14/2020] [Indexed: 01/04/2023]
Abstract
Tropical and sub-tropical fruits are tremendous sources of polysaccharides (PSs), which are of great interest in the human welfare system as natural medicines, food and cosmetics. This review paper aims to highlight the recent trends in extraction (conventional and non-conventional), purification and analytic techniques of fruit polysaccharides (FPSs). The chemical structure and biological activities, such as immunomodulatory, anti-cancer, anti-oxidant, anti-inflammatory, anti-viral, anti-coagulant and anti-diabetic effects, of PSs extracted from 53 various fruits were compared and discussed. With this wide coverage, a total of 172 scientific articles were reviewed and discussed. This comprehensive survey from previous studies suggests that the FPSs are non-toxic and highly biocompatible. In addition, this review highlights that FPSs might be excellent functional foods as well as effective therapeutic drugs. Finally, the future research advances of FPSs are also described. The content of this review will promote human wellness-based food product development in the future.
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Affiliation(s)
- Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India.
| | - Thirunavukkarasu Muralisankar
- Aquatic Ecology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, Tamil Nadu, 641 046, India
| | | | | | - Nagarajan Revathi
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India
| | - Abirami Ramu Ganesan
- School of Applied Sciences, College of Engineering, Science and Technology (CEST), Fiji National University, 5529, Fiji
| | - Kalamani Velmurugan
- Department of Zoology, Kongunadu Arts and Science College, Coimbatore, Tamil Nadu, 641029, India
| | - Palanivel Sathishkumar
- Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry, South China Normal University, Guangzhou 510006, PR China
| | - Rajarajeswaran Jayakumar
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Palaniappan Seedevi
- Department of Environmental Science, Periyar University, Salem, Tamil Nadu, 636011, India
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15
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Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.04.053] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Schumann C, Knoche M. Swelling of cell walls in mature sweet cherry fruit: factors and mechanisms. PLANTA 2020; 251:65. [PMID: 32060652 DOI: 10.1007/s00425-020-03352-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2019] [Accepted: 01/30/2020] [Indexed: 05/16/2023]
Abstract
Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor. Cell turgor prevents swelling in intact cells, whereas loss of turgor allows cell walls to swell. Swelling of epidermal cell walls precedes skin failure in sweet cherry (Prunus avium) cracking. Swollen cell walls lead to diminished cell:cell adhesions. We identify the mechanism of cell wall swelling. Swelling was quantified microscopically on epidermal sections following freeze/thaw treatment or by determining swelling pressure or swelling capacity of cell wall extracts. Releasing turgor by a freeze/thaw treatment increased cell wall thickness 1.6-fold within 2 h. Pressurizing cell wall extracts at > 12 kPa prevented swelling in water, while releasing the pressure increased swelling. The effect was fully reversible. Across cultivars, cell wall thickness before and after turgor release in two subsequent seasons was significantly correlated (before release of turgor: r = 0.71**, n = 14; after release of turgor: r = 0.73**, n = 14) as was the swelling of cell walls upon turgor release (r = 0.71**, n = 14). Close relationships were also identified for cell wall thickness of fruit of the same cultivars grown in the greenhouse and the field (before release of turgor: r = 0.60, n = 10; after release of turgor: r = 0.78**, n = 10). Release of turgor by heating, plasmolysis, incubation in solvents or surfactants resulted in similar swelling (range 2.0-3.1 µm). Cell wall swelling increased from 1.4 to 3.0 µm as pH increased from pH 2.0 to 5.0 but remained nearly constant between pH 5.0 and 8.0. Increasing ethanol concentration decreased swelling. Swelling of sweet cherry cell walls is a physical process counterbalanced by turgor.
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Affiliation(s)
- Christine Schumann
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany
| | - Moritz Knoche
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany.
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Sun L, Zhang Y, Cui H, Zhang L, Sha T, Wang C, Fan C, Luan F, Wang X. Linkage Mapping and Comparative Transcriptome Analysis of Firmness in Watermelon ( Citrullus lanatus). FRONTIERS IN PLANT SCIENCE 2020; 11:831. [PMID: 32612625 PMCID: PMC7308538 DOI: 10.3389/fpls.2020.00831] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Accepted: 05/25/2020] [Indexed: 05/20/2023]
Abstract
Watermelon fruit texture and quality are determined by flesh firmness. As a quality trait, flesh firmness is controlled by multigenes. Defining the key regulatory factors of watermelon flesh firmness is of great significance for watermelon genetic breeding. In this study, the hard-flesh egusi seed watermelon PI186490 was used as the male parent, the soft-flesh cultivated watermelon W1-1 was used as the female parent, and 175 F2 generations were obtained from selfing F1. Primary mapping of the major genes controlling center flesh firmness was achieved by bulked-segregant analysis (BSA)-Seq analysis and molecular marker technology. Finally, major genes were delimited in the physical interval between 6,210,787 and 7,742,559 bp on chromosome 2 and between 207,553 and 403,137 bp on chromosome 8. The content of each cell wall component and hormone was measured, and comparative transcriptome analysis was performed during fruit development in watermelon. The protopectin, cellulose, hemicellulose, indole-3-acetic acid (IAA) and abscisic acid (ABA) contents were measured, and paraffin sections were made during the three fruit developmental stages. The results revealed that protopectin, celluloses, and hemicelluloses exhibited similar trends for flesh firmness, while the IAA and ABA concentrations continued to decrease with fruit ripening. Paraffin sections showed that PI186490 cells were more numerous, were more tightly packed, had clearer cell wall edges and had thicker cell walls than W1-1 cells at every developmental stage. Comparative transcriptome analysis was conducted on RNA samples of flesh during fruit development and ripening in W1-1 and PI186490. The results from the localization interval transcriptome analysis showed that Cla016033 (DUF579 family member), which may influence the cell wall component contents to adjust the flesh firmness in watermelon fruit, was different in W1-1 and PI186490 and that Cla012507 (MADS-box transcription factor) may be involved in the regulation of fruit ripening and affect the hardness of watermelon fruit.
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Affiliation(s)
- Lei Sun
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- *Correspondence: Lei Sun,
| | - Yushu Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Haonan Cui
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Lupeng Zhang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Tongyun Sha
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Chaonan Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Chao Fan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
| | - Feishi Luan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- Feishi Luan,
| | - Xuezheng Wang
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin, China
- Key Laboratory of Biology and Genetic Improvement of Horticulture Crops (Northeast Region), Ministry of Agriculture, Harbin, China
- Xuezheng Wang,
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18
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High-power ultrasound pretreatment for efficient extraction of fractions enriched in pectins and antioxidants from discarded carrots (Daucus carota L.). J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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19
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The size-controllable preparation of chitosan/silver nanoparticle composite microsphere and its antimicrobial performance. Carbohydr Polym 2019; 220:22-29. [DOI: 10.1016/j.carbpol.2019.05.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2019] [Revised: 05/14/2019] [Accepted: 05/14/2019] [Indexed: 12/18/2022]
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20
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Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.085] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Liu G, Li X, Yan S, Li J. The ratio of chelate-soluble fraction to alcohol insoluble residue is a major influencing factor on the texture of lotus rhizomes after cooking. Food Chem 2019; 279:373-378. [DOI: 10.1016/j.foodchem.2018.11.145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 11/05/2018] [Accepted: 11/22/2018] [Indexed: 11/30/2022]
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22
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Encalada AMI, Pérez CD, Flores SK, Rossetti L, Fissore EN, Rojas AM. Antioxidant pectin enriched fractions obtained from discarded carrots (Daucus carota L.) by ultrasound-enzyme assisted extraction. Food Chem 2019; 289:453-460. [PMID: 30955636 DOI: 10.1016/j.foodchem.2019.03.078] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Revised: 03/12/2019] [Accepted: 03/17/2019] [Indexed: 10/27/2022]
Abstract
Carrot residues were upgraded as pectin-enriched fractions (PEFs) useful for functional food formulation due to co-extracted antioxidants (α- and β-carotenes, lutein, α-tocopherol), and gelling effect. High power ultrasound (US)-enzyme assisted extraction was applied for efficiency and sustainability. Carrot powder (CP) in citrate-buffer (pH 5.20) was submitted to US-pretreatment (12.27 W/cm2: 20 kHz, 80% amplitude, 20 min) and a subsequent digestion (5 h-40 °C) without or with hemicellulase or cellulase. US-hemicellulase led to the highest PEF yield (27.1%), and extracted almost the whole pectin content of CP. US-pretreatment increased the extraction yield of all PEFs, but the existence of an additional positive effect of the following step depended on the enzyme used. PEFs contained 40-47% of UA with low DM (24-49.9%), and co-extracted antioxidants. US decreased the antioxidant contents, DM, and molecular weight, but allowed obtaining calcium crosslinked true gels, also with higher elastic modulus than non-US-extracted PEFs, being promising as food additives.
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Affiliation(s)
- Alondra M Idrovo Encalada
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Carolina D Pérez
- Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina
| | - Silvia K Flores
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Luciana Rossetti
- Instituto de Tecnología de Alimentos (ITA), Instituto Nacional de Tecnología Agropecuaria (INTA), CC-77, B1708WAB Morón, Province of Buenos Aires, Argentina
| | - Eliana N Fissore
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina
| | - Ana M Rojas
- Departamento de Industrias, ITAPROQ (CONICET-UBA), Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina.
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23
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Bernhardt DC, Ponce NMA, Basanta MF, Stortz CA, Rojas AM. Husks of Zea mays as a potential source of biopolymers for food additives and materials' development. Heliyon 2019; 5:e01313. [PMID: 30906893 PMCID: PMC6411502 DOI: 10.1016/j.heliyon.2019.e01313] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/01/2019] [Accepted: 03/01/2019] [Indexed: 11/16/2022] Open
Abstract
Maize husks, an agricultural and industrial residue generated in a large volume, were investigated as a potential source of useful biopolymers. Thus, their chemical composition was firstly studied, after which two biopolymer products were obtained and characterized. Maize husks were dried and milled, obtaining a 210 μm-main particle size powder (MHP). It contained carotenes (4 mg/100 g), and exhibited antioxidant capacity (≈195 mg ascorbic acid/100 g MHP) coming also from extractable coumaric and cinnamic acids-derivatives (14 mg/100 g). A 31% of the MPH was water-soluble at room temperature, mainly constituted by fructose, glucose, and sorbitol of mesophylls' intracellular origin. The water insoluble fiber (WIF, ≈70%), which showed antioxidant capacity (≈25-33 mg ascorbic acid/100 g WIF), was almost entirely constituted by the cell wall biopolymers or alcohol insoluble residue (AIR) of the MPH, mostly arabinoxylans (≈26%) crosslinked by ferulic residues (18.6 mg/100 g MPH), and cellulose (26%). Low levels of pectins (5.5%) and lignin (7%) were found. Hence, a 1.25%-sulfur nanocellulose (NCC) was directly obtained with sulfuric acid (-15 mV Zeta-potential; 147 °C onset of thermal-degradation) without the necessity of previous delignification. On the other hand, a water soluble arabinoxylan enriched fraction (AX-EF) with pseudoplastic behavior in water and sensibility to calcium ions (≈3 Pa⋅s initial Newtonian-viscosity) was isolated by alkaline hydrolysis of diferulate bridges. Despite a 56% of crystallinity, NCC showed the highest water absorption capacity when compared to that of the AX-EF and AIR. Maize husks constitute an important source of biopolymers for development of materials and food additives/ingredients with relevant hydration and antioxidant properties.
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Affiliation(s)
- Dana C Bernhardt
- Departamento de Industrias-ITAPROQ, Argentina.,CONICET, Argentina
| | - Nora M A Ponce
- Departamento de Química Orgánica-CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina.,CONICET, Argentina
| | - Maria F Basanta
- Departamento de Industrias-ITAPROQ, Argentina.,CONICET, Argentina
| | - Carlos A Stortz
- Departamento de Química Orgánica-CIHIDECAR, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria, C1428BGA Buenos Aires, Argentina.,CONICET, Argentina
| | - Ana M Rojas
- Departamento de Industrias-ITAPROQ, Argentina.,CONICET, Argentina
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Shakhmatov EG, Makarova EN, Belyy VA. Structural studies of biologically active pectin-containing polysaccharides of pomegranate Punica granatum. Int J Biol Macromol 2019; 122:29-36. [DOI: 10.1016/j.ijbiomac.2018.10.146] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Accepted: 10/21/2018] [Indexed: 11/29/2022]
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25
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Lin Y, Lin Y, Lin H, Lin M, Li H, Yuan F, Chen Y, Xiao J. Effects of paper containing 1-MCP postharvest treatment on the disassembly of cell wall polysaccharides and softening in Younai plum fruit during storage. Food Chem 2018; 264:1-8. [PMID: 29853352 DOI: 10.1016/j.foodchem.2018.05.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 04/27/2018] [Accepted: 05/05/2018] [Indexed: 02/08/2023]
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26
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Wang J, Mujumdar AS, Deng LZ, Gao ZJ, Xiao HW, Raghavan G. High-humidity hot air impingement blanching alters texture, cell-wall polysaccharides, water status and distribution of seedless grape. Carbohydr Polym 2018; 194:9-17. [DOI: 10.1016/j.carbpol.2018.04.023] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Revised: 03/14/2018] [Accepted: 04/04/2018] [Indexed: 10/17/2022]
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27
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Characteristics and immune-enhancing activity of pectic polysaccharides from sweet cherry (Prunus avium). Food Chem 2018; 254:47-54. [PMID: 29548470 DOI: 10.1016/j.foodchem.2018.01.145] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2016] [Revised: 10/29/2017] [Accepted: 01/23/2018] [Indexed: 02/06/2023]
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28
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Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chem 2017; 225:87-97. [DOI: 10.1016/j.foodchem.2017.01.008] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Revised: 12/22/2016] [Accepted: 01/02/2017] [Indexed: 11/18/2022]
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Brüggenwirth M, Knoche M. Cell wall swelling, fracture mode, and the mechanical properties of cherry fruit skins are closely related. PLANTA 2017; 245:765-777. [PMID: 28012001 DOI: 10.1007/s00425-016-2639-7] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Accepted: 12/09/2016] [Indexed: 05/28/2023]
Abstract
Cell wall swelling, fracture mode (along the middle lamellae vs. across cell walls), stiffness, and pressure at fracture of the sweet cherry fruit skin are closely related. Skin cracking is a common phenomenon in many crops bearing fleshy fruit. The objectives were to investigate relationships between the mode of fracture, the extent of cell wall swelling, and the mechanical properties of the fruit skin using sweet cherry (Prunus avium) as a model. Cracking was induced by incubating whole fruit in deionised water or by fracturing exocarp segments (ESs) in biaxial tensile tests. The fracture mode of epidermal cells was investigated by light microscopy. In biaxial tensile tests, the anticlinal cell walls of the ES fractured predominantly across the cell walls (rather than along) and showed no cell wall swelling. In contrast, fruit incubated in water fractured predominantly along the anticlinal epidermal cell walls and the cell walls were swollen. Swelling of cell walls also occurred when ESs were incubated in malic acid, in hypertonic solutions of sucrose, or in water. Compared to the untreated controls, these treatments resulted in more frequent fractures along the cell walls, lower pressures at fracture (p fracture), and lower moduli of elasticity (E, i.e., less stiff). Conversely, compared to the untreated controls, incubating the ES in CaCl2 and in high concentrations of ethanol resulted in thinner cell walls, in less frequent fractures along the cell walls, higher E and p fracture. Our study demonstrates that fracture mode, stiffness, and pressure at fracture are closely related to cell wall swelling. A number of other factors, including cultivar, ripening stage, turgor, CaCl2, and malic acid, exert their effects only indirectly, i.e., by affecting cell wall swelling.
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Affiliation(s)
- Martin Brüggenwirth
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany
| | - Moritz Knoche
- Institute for Horticultural Production Systems, Leibniz-University Hannover, Herrenhäuser Straße 2, 30419, Hannover, Germany.
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30
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Antioxidant Japanese plum (Prunus salicina) microparticles with potential for food preservation. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.04.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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31
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Makarova EN, Shakhmatov EG, Udoratina EV, Kutchin AV. Structural and chemical charactertistics of pectins, arabinogalactans, and arabinogalactan proteins from conifers. Russ Chem Bull 2016. [DOI: 10.1007/s11172-015-1011-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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32
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Carrot fiber (CF) composite films for antioxidant preservation: Particle size effect. Carbohydr Polym 2016; 136:1041-51. [DOI: 10.1016/j.carbpol.2015.09.109] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2015] [Revised: 09/13/2015] [Accepted: 09/30/2015] [Indexed: 11/23/2022]
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33
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Extraction and structural characteristics of pectic polysaccharides from Abies sibirica L. Carbohydr Polym 2015; 123:228-36. [DOI: 10.1016/j.carbpol.2015.01.041] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 01/22/2015] [Accepted: 01/23/2015] [Indexed: 11/20/2022]
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34
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Basanta MF, Ponce NMA, Salum ML, Raffo MD, Vicente AR, Erra-Balsells R, Stortz CA. Compositional changes in cell wall polysaccharides from five sweet cherry (Prunus avium L.) cultivars during on-tree ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:12418-12427. [PMID: 25434844 DOI: 10.1021/jf504357u] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Excessive softening is a major cause of postharvest deterioration during transportation and storage of fresh cherries. In continuing our studies to identify the factors determining the textural differences between sweet cherry fruit genotypes, we evaluated the solubilization, depolymerization, and monosaccharide composition of pectin and hemicelluloses from five sweet cherry cultivars ('Chelan', 'Sumele', 'Brooks', 'Sunburst', and 'Regina') with contrasting firmness and cracking susceptibility at two developmental stages (immature and ripe). In contrast to what is usually shown in most fruits, cherry softening could occur is some cultivars without marked increases in water-soluble pectin. Although polyuronide and hemicellulose depolymerization was observed in the water-soluble and dilute-alkali-soluble fractions, only moderate association occurs between initial polymer size and cultivar firmness. In all the genotypes the Na2CO3-soluble polysaccharides (NSF) represented the most abundant and dynamic wall fraction during ripening. Firm cultivars showed upon ripening a lower neutral sugars/uronic acid ratio in the NSF, suggesting that they have a lower proportion of highly branched polyuronides. The similar molar ratios of arabinose plus galactose to rhamnose [(Ara+Gal)/Rha] suggest that the cultivars differed in their relative proportion of homogalacturonan (HG) and rhamnogalacturonan I (RG-I) rather than in the size of the RG side chains; with greater proportions of HG in firmer cherries. Ultraviolet matrix-assisted laser desorption/ionization time-of-flight mass spectrometry was useful to identify the depolymerization patterns of weakly bound pectins, but gave less accurate results on ionically bound pectins, and was unable to find any pattern on covalently bound pectins.
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Affiliation(s)
- María F Basanta
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria , Pabellón de Industrias, 1428 Buenos Aires, Argentina
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35
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Basanta MF, de Escalada Plá MF, Raffo MD, Stortz CA, Rojas AM. Cherry fibers isolated from harvest residues as valuable dietary fiber and functional food ingredients. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.11.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Cell Wall Pectic Arabinans Influence the Mechanical Properties of Arabidopsis thaliana Inflorescence Stems and Their Response to Mechanical Stress. ACTA ACUST UNITED AC 2013; 54:1278-88. [DOI: 10.1093/pcp/pct074] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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