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Li Y, Zhang W, Jiang Y, Devahastin S, Hu X, Song Z, Yi J. Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor. Food Chem 2024; 446:138806. [PMID: 38402767 DOI: 10.1016/j.foodchem.2024.138806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/18/2024] [Accepted: 02/18/2024] [Indexed: 02/27/2024]
Abstract
High pressure processing (HPP) juice often experiences cloud loss during storage, caused by the activity of pectin methylesterase (PME). The combination of HPP with natural pectin methylesterase inhibitor (PMEI) could improve juice stability. However, extracting natural PMEI is challenging. Gene recombination technology offers a solution by efficiently expressing recombinant PMEI from Escherichia coli and Pichia pastoris. Experimental and molecular dynamics simulation were conducted to investigate changes in activity, structure, and interaction of PME and recombinant PMEI during HPP. The results showed PME retained high residual activity, while PMEI demonstrated superior pressure resistance. Under HPP, PMEI's structure remained stable, while the N-terminus of PME's α-helix became unstable. Additionally, the helix at the junction with the PME/PMEI complex changed, thereby affecting its binding. Furthermore, PMEI competed with pectin for active sites on PME, elucidating. The potential mechanism of PME inactivation through the synergistic effects of HPP and PMEI.
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Affiliation(s)
- Yantong Li
- 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, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China
| | - Wanzhen 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, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 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, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China
| | - Sakamon Devahastin
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China; Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, Tungkru, Bangkok 10140, Thailand
| | - 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
| | - Zibo Song
- Yunnan Maoduoli Group Food Co., Ltd., 653100 Yuxi, Yunnan, China; Yunnan Provincial Key Laboratory of Applied Technology for Special Forest Fruits, 653100 Yuxi, Yunnan, 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, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500, Kunming, China; Yunnan Maoduoli Group Food Co., Ltd., 653100 Yuxi, Yunnan, China.
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Zhang Z, Chen Y, Cheng Y, Gao Z, Qu K, Chen Z, Yue L, Guan W. Effects of Pulsed Electric Field and High-Pressure Processing Treatments on the Juice Yield and Quality of Sea Buckthorn. Foods 2024; 13:1829. [PMID: 38928771 PMCID: PMC11202788 DOI: 10.3390/foods13121829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2024] [Revised: 05/23/2024] [Accepted: 05/28/2024] [Indexed: 06/28/2024] Open
Abstract
Sea buckthorn juice has high nutritional value and a rich flavor that consumers enjoy. Traditional sea buckthorn thermal processing (TP) technology has problems such as low juice yield, poor quality, and poor flavor. Sea buckthorn berries are processed using a technique combining pulsed electric field (PEF) and high-pressure processing (HPP) to increase juice yield and study its impact on the quality and volatile aroma of sea buckthorn juice. Results have show that, compared with TP, under the condition of PEF-HPP, the juice yield of sea buckthorn significantly increased by 11.37% (p > 0.05); TP and PEF-HPP treatments could effectively kill microorganisms in sea buckthorn juice, but the quality of sea buckthorn juice decreased significantly after TP treatment (p > 0.05), whereas PEF-HPP coupling technology could maximally retain the nutrients of sea buckthorn juice while inhibiting enzymatic browning to improve color, viscosity, and particle size. The flavor of sea buckthorn juice is analyzed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometer (GC-IMS) techniques, and it has been shown that PEF-HPP retains more characteristic volatile organic compounds (VOCs) of sea buckthorn while avoiding the acrid and pungent flavors produced by TP, such as benzaldehyde, (E)-2-heptenal, and pentanoic acid, among others, which improves the sensory quality of sea buckthorn juice. PEF-HPP technology is environmentally friendly and efficient, with significant economic benefits. Research data provide information and a theoretical basis for the sea buckthorn juice processing industry.
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Affiliation(s)
- Zhiwei Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yixuan Chen
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Yuying Cheng
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
| | - Zhixi Chen
- Huachi Gannong Biotechnology Company Limited, Qingyang 745600, China;
| | - Lihua Yue
- Chengde Astronaut Mountainous Plant Technology Company Limited, Chengde 068450, China;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.Z.); (Y.C.); (Y.C.)
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; (Z.G.); (K.Q.)
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Pérez-Cid B, Río Segade S, Vecino X, Moldes AB, Cruz JM. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices. Foods 2023; 12:foods12101959. [PMID: 37238776 DOI: 10.3390/foods12101959] [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: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer's preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0-1 g/L), the storage time (1-7 days), and the conservation temperature (4-36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.
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Affiliation(s)
- Benita Pérez-Cid
- Analytical and Food Chemistry Department, Faculty of Chemistry-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Turin, Italy
| | - Xanel Vecino
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Ana Belén Moldes
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - José Manuel Cruz
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
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Zhang W, Li Y, Jiang Y, Hu X, Yi J. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods 2023; 12:foods12030581. [PMID: 36766110 PMCID: PMC9913905 DOI: 10.3390/foods12030581] [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: 12/24/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/31/2023] Open
Abstract
This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.
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Affiliation(s)
- Wanzhen 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, Kunming 650500, China
| | - Yantong Li
- 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, Kunming 650500, 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, Kunming 650500, 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, Kunming 650500, China
- Correspondence: ; Tel.: +86-15810687441
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Effect of a Multifunctional Biosurfactant Extract Obtained from Corn Steep Liquor on Orange and Apple Juices. Foods 2022; 11:foods11213506. [DOI: 10.3390/foods11213506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/30/2022] [Accepted: 11/01/2022] [Indexed: 11/06/2022] Open
Abstract
Biosurfactant extracts are multifunctional ingredients composed of natural polymers that can be used in the food industry as stabilizing and antimicrobial agents, although their inclusion in food matrices has been scarcely explored. In this work, a biosurfactant extract, with antimicrobial properties, obtained from a fermented stream of the corn wet-milling industry was introduced into an apple and orange juice matrix to evaluate the changes produced in the sugar consumption, pH, and biomass formation at different temperatures (4–36 °C) and storage time (1–7 days). It was observed that the addition of biosurfactant extract reduced the hydrolysis rate of polymeric sugars, decreasing the concentration of soluble sugars from 85.4 g/L to 49.0 g/L in apple juice after 7 days at 20 °C in the absence and presence of biosurfactant extract, respectively. In general, soluble sugars increased in juices for 5–6 days and after those sugars decreased at different rates depending on the temperature of storage. Differences in sugar solubilization and degradation were more significant in apple juice than in orange juice at 20 °C and 7 days of storage, achieving for orange juice values of 101 and 102 g/L in the absence and presence of biosurfactant extract, respectively. Biomass growth was almost unaffected by the biosurfactant extract concentration and the optimal conditions for biomass production were detected at intermediated temperatures after 6–7 days of storage for both apple and orange juices, obtaining maximum concentrations of 1.68 g/L and 1.54 g/L for apple juice and orange juice, respectively, in the absence of biosurfactant extract. The pH during storage was kept in the range of 3.35–3.48 for apple juice and of 3.40–3.77 for orange juice.
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Li M, Zhang W, Guo C, Hu X, Yi J. Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments. Int J Biol Macromol 2022; 215:615-624. [PMID: 35777506 DOI: 10.1016/j.ijbiomac.2022.06.166] [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: 05/15/2022] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/05/2022]
Abstract
"High-pressure processing (HPP) plus" combined technologies are applied to overcome the limitation of single HPP and to produce juices with more stable quality during storage. This research explored the potential of HPP in combination with centrifugation to produce cloud stable orange juice during refrigerated storage. The results indicated that HPP combined processing technology significantly improved the cloud stability of orange juice, which was related to removed large particles, reduced viscosity, decreased protein contents, and inactivated pectin methylesterase activity induced by centrifugation (P < 0.05). Besides, chelator solubilized pectin (CSP) decreased but water solubilized pectin (WSP) maintained in the juice after centrifugation. During storage, the conversion of pectin fraction from WSP to CSP, resulting in sedimentation appeared in centrifugation treated orange juice when stored for 28 days. In general, pectin characteristics changes and pectin fractions conversion were the main driving forces affecting cloud stability of orange juice pasteurized by HPP in combination with centrifugation and during chilled storage.
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Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 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, Yunnan Province 650500, China.
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Bao X, Zhang S, Zhang X, Jiang Y, Liu Z, Hu X, Yi J. Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper. Curr Res Food Sci 2022; 5:1295-1304. [PMID: 36065197 PMCID: PMC9440270 DOI: 10.1016/j.crfs.2022.08.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/29/2022] Open
Affiliation(s)
- Xi Bao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Shiyao Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Xueting Zhang
- Wenshan Academy of Agricultural Sciences, Wenshan, Yunnan province 663000, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 650500, China
- Corresponding author.
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan province 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, Yunnan province 650500, China
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