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Yue N, Wang H, Li C, Zhang C, Li S, Wang J, Jin F. The Effect of Imidacloprid on the Volatile Organic Compound Profile of Strawberries: New Insights from Flavoromics. Foods 2023; 12:2914. [PMID: 37569183 PMCID: PMC10418971 DOI: 10.3390/foods12152914] [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: 06/27/2023] [Revised: 07/26/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
Organic agriculture is of great socioeconomic significance because it can promote the nutritional quality of horticultural crops and is environmentally friendly. However, owing to the lack of techniques for studying complex aroma-related chemical profiles, limited information is available on the influence of organic practices on the flavor quality of strawberries, one of the primary factors driving consumer preferences. Here, two-dimensional gas chromatography combined with time-of-flight mass spectrometry (GC×GC-TOF-MS) and flavoromics analysis was employed to investigate the profiles and differences in the volatile organic compounds (VOCs) of strawberries under organic (without imidacloprid) and conventional (with imidacloprid) agricultural practices. A total of 1164 VOCs, representing 23 chemical classes (e.g., aldehydes, terpenes, and furanone compounds), were detected, which is the highest number of VOCs that have ever been detected in strawberries. The sensory evaluation results indicated that there was a notable influence of imidacloprid (IMI) on the aroma of the strawberries. Principal component analysis and partial least squares discriminant analysis results suggested that the composition of volatile compounds significantly differed in the present study between the IMI-treated and non-IMI-treated groups. Furthermore, the flavor-related indicators of 25 key contributors to the differences between the two treatment groups suggested that VOC profiles can be considered an indicator for distinguishing between strawberries from different agricultural practices. Flavoromics can provide new insights into the quality of strawberries from different agricultural practices.
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Affiliation(s)
- Ning Yue
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hongping Wang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Chunmei Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chen Zhang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Simeng Li
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Jing Wang
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Fen Jin
- Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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Wang A, Ma H, Zhang X, Zhang B, Li F. Transcriptomic analysis reveals the mechanism underlying the anthocyanin changes in Fragaria nilgerrensis Schlecht. and its interspecific hybrids. BMC PLANT BIOLOGY 2023; 23:356. [PMID: 37434140 DOI: 10.1186/s12870-023-04361-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 06/22/2023] [Indexed: 07/13/2023]
Abstract
BACKGROUND Fragaria nilgerrensis (FN) provides a rich source of genetic variations for strawberry germplasm innovation. The color of strawberry fruits is a key factor affecting consumer preferences. However, the genetic basis of the fruit color formation in F. nilgerrensis and its interspecific hybrids has rarely been researched. RESULTS In this study, the fruit transcriptomes and flavonoid contents of FN (white skin; control) and its interspecific hybrids BF1 and BF2 (pale red skin) were compared. A total of 31 flavonoids were identified. Notably, two pelargonidin derivatives (pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside) were revealed as potential key pigments for the coloration of BF1 and BF2 fruits. Additionally, dihydroflavonol 4-reductase (DFR) (LOC101293459 and LOC101293749) and anthocyanidin 3-O-glucosyltransferase (BZ1) (LOC101300000), which are crucial structural genes in the anthocyanidin biosynthetic pathway, had significantly up-regulated expression levels in the two FN interspecific hybrids. Moreover, most of the genes encoding transcription factors (e.g., MYB, WRKY, TCP, bHLH, AP2, and WD40) related to anthocyanin accumulation were differentially expressed. We also identified two DFR genes (LOC101293749 and LOC101293459) that were significantly correlated with members in bHLH, MYB, WD40, AP2, and bZIP families. Two chalcone synthase (CHS) (LOC101298162 and LOC101298456) and a BZ1 gene (LOC101300000) were highly correlated with members in bHLH, WD40 and AP2 families. CONCLUSIONS Pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside may be the key pigments contributing to the formation of pale red fruit skin. DFR and BZ1 structural genes and some bHLH, MYB, WD40, AP2, and bZIP TF family members enhance the accumulation of two pelargonidin derivatives. This study provides important insights into the regulation of anthocyanidin biosynthesis in FN and its interspecific hybrids. The presented data may be relevant for improving strawberry fruit coloration via genetic engineering.
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Affiliation(s)
- Aihua Wang
- School of Biological and Food Engineering, Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou, 234000, Anhui, China
- Horticulture Institute (Guizhou Horticultural Engineering Technology Research Caenter), Guizhou Academy of Agricultural Sciences, Guiyang, 550006, China
| | - Hongye Ma
- Horticulture Institute (Guizhou Horticultural Engineering Technology Research Caenter), Guizhou Academy of Agricultural Sciences, Guiyang, 550006, China
| | - Xingtao Zhang
- School of Biological and Food Engineering, Engineering Research Center for Development and High Value Utilization of Genuine Medicinal Materials in North Anhui Province, Suzhou University, Suzhou, 234000, Anhui, China
| | - Baohui Zhang
- Horticulture Institute (Guizhou Horticultural Engineering Technology Research Caenter), Guizhou Academy of Agricultural Sciences, Guiyang, 550006, China
| | - Fei Li
- Horticulture Institute (Guizhou Horticultural Engineering Technology Research Caenter), Guizhou Academy of Agricultural Sciences, Guiyang, 550006, China.
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Bebek Markovinović A, Putnik P, Bičanić P, Brdar D, Duralija B, Pavlić B, Milošević S, Rocchetti G, Lucini L, Bursać Kovačević D. A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. MOLECULES (BASEL, SWITZERLAND) 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]
Abstract
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Paula Bičanić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence:
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Maeda K, Togo R, Ogawa T, Adachi SI, Yoshizawa F, Haseyama M. Trial Analysis of the Relationship between Taste and Biological Information Obtained While Eating Strawberries for Sensory Evaluation. SENSORS (BASEL, SWITZERLAND) 2022; 22:9496. [PMID: 36502199 PMCID: PMC9738716 DOI: 10.3390/s22239496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/27/2022] [Accepted: 12/01/2022] [Indexed: 06/17/2023]
Abstract
This paper presents a trial analysis of the relationship between taste and biological information obtained while eating strawberries (for a sensory evaluation). This study used the visual analog scale (VAS); we collected questionnaires used in previous studies and human brain activity obtained while eating strawberries. In our analysis, we assumed that brain activity is highly correlated with taste. Then, the relationships between brain activity and other data, such as VAS and questionnaires, could be analyzed through a canonical correlation analysis, which is a multivariate analysis. Through an analysis of brain activity, the potential relationship with "taste" (that is not revealed by the initial simple correlation analysis) can be discovered. This is the main contribution of this study. In the experiments, we discovered the potential relationship between cultural factors (in the questionnaires) and taste. We also found a strong relationship between taste and individual information. In particular, the analysis of cross-loading between brain activity and individual information suggests that acidity and the sugar-to-acid ratio are related to taste.
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Affiliation(s)
- Keisuke Maeda
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Ren Togo
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Takahiro Ogawa
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Shin-ichi Adachi
- Center for Bioscience Research and Education, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan
- Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences, 3-11-1, Asahigaoka, Kashiwabara, Osaka 582-0026, Japan
| | - Fumiaki Yoshizawa
- School of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan
| | - Miki Haseyama
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
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Bebek Markovinović A, Putnik P, Duralija B, Krivohlavek A, Ivešić M, Mandić Andačić I, Palac Bešlić I, Pavlić B, Lorenzo JM, Bursać Kovačević D. Chemometric Valorization of Strawberry ( Fragaria x ananassa Duch.) cv. 'Albion' for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value. Foods 2022; 11:640. [PMID: 35267273 PMCID: PMC8909511 DOI: 10.3390/foods11050640] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 12/26/2022] Open
Abstract
Strawberries (Fragaria x ananassa Duch. cv. 'Albion') were harvested at two stages of ripeness (75% vs. 100%) and their physicochemical, sensory, toxicological, and bioactive properties were evaluated before and after processing into juice. The fresh fruits and their by-products were also evaluated. During processing into juice, the color change was higher in the fully ripe fruits, confirming the encouraging prospects for using the less ripe strawberries for processing. The analysis of heavy metals (Cu, Zn, Ni, As, Cd, Pb) was carried out, and in juice and by-product samples of 100% maturity, only Pb was higher than the MDK. Of the 566 pesticides analyzed, only cyprodinil was found in the by-products of the strawberries at 75% maturity, while pyrimethanil was detected in all samples. Fresh strawberries of both ripeness levels were rated similarly to the corresponding juices for all sensory attributes studied, indicating that sensory perception was not affected by processing. However, ripeness was found to be an important factor influencing most sensory attributes. The by-products were the materials with the highest levels of all bioactive compounds. Considering all quality parameters evaluated, the chemometric evaluation confirms the suitability of 75% ripe strawberries for processing into functional juice, which could be important for the juice industry.
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Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia;
| | - Adela Krivohlavek
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Martina Ivešić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Ivana Mandić Andačić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Iva Palac Bešlić
- Andrija Štampar Teaching Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia; (A.K.); (M.I.); (I.M.A.); (I.P.B.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
- Universidade de Vigo, Area de Tecnoloxia dos Alimentos, Facultad de Ciencias de Ourense, 32004 Ourense, Spain
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia;
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Effects of Integrated and Organic Management on Strawberry (cv. Camarosa) Plant Growth, Nutrition, Fruit Yield, Quality, Nutraceutical Characteristics, and Soil Fertility Status. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8020184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Strawberry plants (cv. Camarosa) were cultivated under organic (ORG) and integrated management (INT) practices to assess possible differences in plant growth, fruit production and quality, soil fertility, and plant nutrition. Two integrated fertilizer schemes were used, differentiating based on the origin of the major organic fertilizer used, i.e., chicken manure (I-ACT) versus fermented fungal biomass (I-AGR). Plant growth was higher under I-ACT treatment, whereas leaf area did not differ among treatments. The two integrated schemes resulted in higher fruit production. The organoleptic characteristics of the fruits did not differ, and this was also confirmed by a taste panel. The antioxidant capacity and flavanol concentration of organically produced fruits were higher, as well as fruit carbohydrate and total organic acid concentration. Leaf nitrogen concentration was higher under I-ACT, followed by ORG. I-ACT resulted in high leaf potassium concentration, as well as iron and manganese (together with I-AGR). Under ORG management, soil EC was found to be lower, whereas soil available phosphorus concentration was highest. Discriminant analysis taking into account fruit quality and phytochemical properties distinguished ORG management from the two integrated management practices, and when soil properties and leaf nutrient concentration were considered; all three systems were separated, indicating that the type of fertilizers used plays a significant role.
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Drobek M, Cybulska J, Gałązka A, Feledyn-Szewczyk B, Marzec-Grządziel A, Sas-Paszt L, Gryta A, Trzciński P, Zdunek A, Frąc M. The Use of Interactions Between Microorganisms in Strawberry Cultivation ( Fragaria x ananassa Duch.). FRONTIERS IN PLANT SCIENCE 2021; 12:780099. [PMID: 34917112 PMCID: PMC8668414 DOI: 10.3389/fpls.2021.780099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Accepted: 11/04/2021] [Indexed: 06/14/2023]
Abstract
As the market indicates a growing interest in organically grown fruit, there is a need for biostimulants to counter the adverse effects of pathogenic fungi and fungal-like-pathogens. Four microbial pathogens (Botrytis cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) which are the most often causes of strawberry diseases were selected. Five kinds of biostimulants (C1, C2, C3, C4, and C5) containing bacterial consortia were developed to combat the pathogens. The antagonistic effect of selected microorganisms against strawberry pathogens was observed. The effectiveness of various beneficial bacteria in combating fungal pathogens of cv. Honeoye strawberries was compared and the impact of their activity on fruit quality was assessed. The most significant effect on the strawberry firmness was found for the C2 consortium, which provided the strawberries infected with the pathogens group (MIX: B. cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) with a 140% increase in maximum load in a puncture test compared to the positive control (C0). Strawberries contaminated with Phytophthora sp. after the application of Consortium C4 (C4) showed the largest increase (127%) in soluble solid content (SSC) when compared to the C0. Fruit contaminated with Colletotrichum sp. and B. cinerea after the application of C2 and Consortium 5 (C5), respectively, had the highest levels of anthocyanins and total phenolic content, when compared to C0. The largest increase, which reached as high as 25%, in D-galacturonic acid content was observed for the group of pathogens after Consortium 1 (C1) application. The extraction of strawberry pectin allowed for the study of the rheological properties of pectin solutions; on this basis, strawberry pectin from the control (NC) was distinguished as it showed the highest viscosity (0.137-0.415 Pas). Taking into account the individual effects of bacteria on strawberry pathogenic fungi and fungal-like-pathogens, it is possible to reduce the adverse effects of fungal disease and to improve the properties of strawberries by selecting the appropriate bacterial consortium. Interactions between microorganisms are often complex and not fully understood, which suggests the need for further research in this direction.
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Affiliation(s)
- Magdalena Drobek
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | - Anna Gałązka
- The Institute of Soil Science and Plant Cultivation (IUNG)–State Research Institute, Puławy, Poland
| | - Beata Feledyn-Szewczyk
- The Institute of Soil Science and Plant Cultivation (IUNG)–State Research Institute, Puławy, Poland
| | - Anna Marzec-Grządziel
- The Institute of Soil Science and Plant Cultivation (IUNG)–State Research Institute, Puławy, Poland
| | - Lidia Sas-Paszt
- National Institute of Horticultural Research, Skierniewice, Poland
| | - Agata Gryta
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | - Paweł Trzciński
- National Institute of Horticultural Research, Skierniewice, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | - Magdalena Frąc
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
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Echegaray N, Munekata PES, Gullón P, Dzuvor CKO, Gullón B, Kubi F, Lorenzo JM. Recent advances in food products fortification with anthocyanins. Crit Rev Food Sci Nutr 2020; 62:1553-1567. [PMID: 33198501 DOI: 10.1080/10408398.2020.1844141] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Anthocyanins are polyphenolic compounds belonging to the group of flavonoids in charge of providing red, purple, and blue colourations to different parts of trees and plants, such as leaves, flowers, fruits, roots, and stems. These substances have potential health benefits due to characteristics such as antioxidant and anti-inflammatory properties, which could be leveraged in the food industry. However, the use and handling of anthocyanins are conditioned due to the low stability of these molecules. For this reason, the application of adequate extraction, purification and stabilization techniques is required for its subsequent management. In this regards, green extraction methods and novel stabilization techniques are of particular interest in the utilization of these biocompounds. This review provides in-depth information about the extraction, purification, and stabilization of anthocyanins from different plant sources. Additionally, this work highlights the potential use of anthocyanins in the food industry for the formulation of different fortified foods and beverages, which could have beneficial health effects. Green technologies, are a promising tool to recover extracts rich in anthocyanins from different vegetable matrices, including by-products. The extracts obtained can be easily used in the fortification of baked foods, dairy products, and different beverages.
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Affiliation(s)
- Noemí Echegaray
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
| | - Christian K O Dzuvor
- Bioengineering Laboratory, Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
| | - Francis Kubi
- Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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Anthocyanin-rich extracts from purple and red potatoes as natural colourants: Bioactive properties, application in a soft drink formulation and sensory analysis. Food Chem 2020; 342:128526. [PMID: 33223300 DOI: 10.1016/j.foodchem.2020.128526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/12/2020] [Accepted: 10/29/2020] [Indexed: 12/12/2022]
Abstract
Aqueous extracts from seven coloured potato varieties (three red-fleshed, three-purple fleshed, and one marble-fleshed) were studied for their anthocyanin content, in vitro biological activities, colouring properties and their potential application in the food industry. Acylated glycosides or pelargonidin and petunidin aglycones were identified as the main anthocyanin forms in the red and purple varieties, respectively. The total anthocyanin content among varieties ranged from 478.3 to 886.2 mg/100 g extract. All the extracts presented in vitro antioxidant, antibacterial and antifungal activities, whereas no toxic effects were detected. Finally, two selected extracts were tested as colourants in a soft drink formulation and presented suitable sensory profiles as well as high colour stability during a 30-day shelf-life when compared with the commercial colourant E163. Therefore, the tested extracts could be used as natural food colourants and considered for substituting the existing synthetic colouring agents.
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Jurić S, Jurić M, Król-Kilińska Ż, Vlahoviček-Kahlina K, Vinceković M, Dragović-Uzelac V, Donsì F. Sources, stability, encapsulation and application of natural pigments in foods. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1837862] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Slaven Jurić
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Faculty of Pharmacy and Biochemistry, Department of Pharmacognosy, University of Zagreb, Zagreb, Croatia
| | - Żaneta Król-Kilińska
- Department of Functional Food Products Development, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Marko Vinceković
- Faculty of Agriculture, Department of Chemistry, University of Zagreb, Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Zagreb, Croatia
| | - Francesco Donsì
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
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11
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Diaconeasa Z, Știrbu I, Xiao J, Leopold N, Ayvaz Z, Danciu C, Ayvaz H, Stǎnilǎ A, Nistor M, Socaciu C. Anthocyanins, Vibrant Color Pigments, and Their Role in Skin Cancer Prevention. Biomedicines 2020; 8:E336. [PMID: 32916849 PMCID: PMC7555344 DOI: 10.3390/biomedicines8090336] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/24/2020] [Accepted: 08/25/2020] [Indexed: 02/05/2023] Open
Abstract
Until today, numerous studies evaluated the topic of anthocyanins and various types of cancer, regarding the anthocyanins' preventative and inhibitory effects, underlying molecular mechanisms, and such. However, there is no targeted review available regarding the anticarcinogenic effects of dietary anthocyanins on skin cancers. If diagnosed at the early stages, the survival rate of skin cancer is quite high. Nevertheless, the metastatic form has a short prognosis. In fact, the incidence of melanoma skin cancer, the type with high mortality, has increased exponentially over the last 30 years, causing the majority of skin cancer deaths. Malignant melanoma is considered a highly destructive type of skin cancer due to its particular capacity to grow and spread faster than any other type of cancers. Plants, in general, have been used in disease treatment for a long time, and medicinal plants are commonly a part of anticancer drugs on the market. Accordingly, this work primarily aims to emphasize the most recent improvements on the anticarcinogenic effects of anthocyanins from different plant sources, with an in-depth emphasis on melanoma skin cancer. We also briefly summarized the anthocyanin chemistry, their rich dietary sources in flowers, fruits, and vegetables, as well as their associated potential health benefits. Additionally, the importance of anthocyanins in topical applications such as their use in cosmetics is also given.
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Affiliation(s)
- Zorița Diaconeasa
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Ioana Știrbu
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau 999078, China;
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Nicolae Leopold
- Faculty of Physics, Babeș-Bolyai University, Kogalniceanu 1, 400084 Cluj-Napoca, Romania;
| | - Zayde Ayvaz
- Faculty of Marine Science and Technology, Department of Marine Technology Engineering, Canakkale Onsekiz Mart University, 17100 Canakkale, Turkey;
| | - Corina Danciu
- Victor Babes University of Medicine and Pharmacy, Department of Pharmacognosy, 2 Eftimie Murgu Sq., 300041 Timisoara, Romania;
| | - Huseyin Ayvaz
- Department of Food Engineering, Engineering Faculty, Canakkale Onsekiz Mart University, 17020 Canakkale, Turkey;
| | - Andreea Stǎnilǎ
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Mǎdǎlina Nistor
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmen Socaciu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (A.S.); (M.N.); (C.S.)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania;
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The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study. Molecules 2020; 25:molecules25163729. [PMID: 32824154 PMCID: PMC7464618 DOI: 10.3390/molecules25163729] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/12/2020] [Accepted: 08/14/2020] [Indexed: 12/04/2022] Open
Abstract
Sour cherry fruits are a perfect source of polyphenols, including flavonols, phenolic acids and anthocyanins. According to the literature, organic fruits contain more bioactive compounds, especially polyphenols, compared to conventional fruits. Given that only one two-year experiment on the status of polyphenols in sour cherry fruits in an organic farm was previously conducted and found in the existing scientific literature, the aim of this study was to analyse and compare the concentration of bioactive compounds in organic and conventional sour cherries and to determine the effects of cultivation year and the proper cultivar. Four sour cherry cultivars (“Oblacińska”, “Kelleris 16”, “Pandy 103” and “Dobroceni Bötermo”) harvested in organic and conventional experimental orchards were assessed in this study. The dry matter and polyphenol contents in the fruits were determined. We observed a significantly higher concentration of dry matter in organic samples only in 2015 and 2017. In the case of total polyphenols, including phenolic acid (2015 and 2017–2018), and total flavonoids, including quercetin-3-O-rutinoside, the higher concentration was found in 2016 and 2018. Two individual anthocyanins were identified in sour cherry fruits. Cyanidin-3-O-rutinoside is the predominant form in the pool of total anthocyanins.
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Rýdlová L, Škorpilová T, Juhászová G, Rajchl A. Assessment of possibilities of strawberry jam reformulation. POTRAVINARSTVO 2020. [DOI: 10.5219/1326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The prevalence of excessive weight gain, obesity, and associated diseases are permanently increasing. Therefore, the interest in food products with a composition suitable for people with the aforementioned health problems is also on the rise. The changes in food composition, nowadays often called reformulation, are mainly focused on reducing the amount of salt, sugar, or fat. Strawberry spreads with different sugar (10 – 40%) and strawberry (20 – 50%) content were prepared and the influence of strawberry jam composition on gel stiffness, colour, and sensory parameters was studied. This study aimed to determine the sensorial and technological limits (sugar and strawberry content) of strawberry jam reformulation. Carrageenan was chosen as a suitable gelling agent for the preparation of these reformulated strawberry products. strawberry spreads. The applicable concentration of carrageenan for the ideal stiffness of strawberry spreads was 2%. The results of the maximum compression force show a statistically significant increase of gel stiffness with increasing addition of strawberry puree, the effect of sugar content was also statistically significant (p = 0.05). This study showed that strawberry spreads with low strawberry and/or sugar content are sensorially acceptable.
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Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams. Food Chem 2020; 316:126297. [DOI: 10.1016/j.foodchem.2020.126297] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 12/18/2019] [Accepted: 01/24/2020] [Indexed: 11/21/2022]
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Ikegaya A, Toyoizumi T, Kosugi T, Arai E. Taste and palatability of strawberry jam as affected by organic acid content. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1843484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Atsushi Ikegaya
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Japan
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
| | - Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Toru Kosugi
- Shizuoka Prefectural Research Institute of Agriculture and Forestry, Iwata, Japan
| | - Eiko Arai
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
- School of Food and Nutritional Sciences, University of Shizuoka, Suruga-ku, Shizuoka, Japan
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Ganhão R, Pinheiro J, Tino C, Faria H, Gil MM. Characterization of Nutritional, Physicochemical, and Phytochemical Composition and Antioxidant Capacity of Three Strawberry " Fragaria × ananassa Duch." Cultivars ("Primoris", "Endurance", and "Portola") from Western Region of Portugal. Foods 2019; 8:foods8120682. [PMID: 31847436 PMCID: PMC6963201 DOI: 10.3390/foods8120682] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/09/2019] [Accepted: 12/12/2019] [Indexed: 12/02/2022] Open
Abstract
In this study, nutritional composition (protein, lipids, carbohydrates, ash, and moisture), physicochemical properties (soluble solid content, titratable acidity, texture and instrumental colour on surface, and internal section), phytochemicals (total phenolic content and anthocyanin content), and antioxidant capacity (DPPH—2,2′-diphenyl-1-picrylhydrazyl radical scavenging capacity and ferric-reducing antioxidant power) of three strawberry (Fragaria × ananassa Duch.) cultivars (cv. “Primoris”, cv. “Endurance”, and cv. “Portola”) produced in the western region of Portugal (Caldas da Rainha) were evaluated. From the obtained, results no significant differences (P > 0.05) in nutritional composition were detected in all of the cultivars; with the exception of lower protein content observed in cv. “Portola” (0.57 g/100 g ± 0.04; P < 0.05). Regarding the a* value of whole strawberry fruits, no significant differences (P > 0.05) were found in any of the cultivars, which revealed a similar redness. The cv. “Endurance” revealed the highest bioactivity content compared to the other cultivars. Overall, these results provide important information about the high quality of strawberry produced in the western region of Portugal and may be used as a tool for adding value to a functional food in the Mediterranean diet due to the phytochemical composition and nutritional value of strawberry fruits
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Affiliation(s)
- Rui Ganhão
- MARE-Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (R.G.); (M.M.G.)
| | - Joaquina Pinheiro
- MARE-Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (R.G.); (M.M.G.)
- Correspondence: ; Tel.: +35-12-6224-0200; Fax: +35-12-6278-3088
| | - Clara Tino
- Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.T.); (H.F.)
| | - Hugo Faria
- Escola Superior de Turismo e Tecnologia do Mar, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (C.T.); (H.F.)
| | - Maria M. Gil
- MARE-Marine and Environmental Sciences Centre, ESTM, Instituto Politécnico de Leiria, 2520-641 Peniche, Portugal; (R.G.); (M.M.G.)
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Sganzerla WG, Beling PC, Ferreira ALA, Azevedo MS, Ferrareze JP, Komatsu RA, Nunes MR, de Lima Veeck AP. Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6778-6787. [PMID: 31368527 DOI: 10.1002/jsfa.9961] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Revised: 07/19/2019] [Accepted: 07/25/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The international marketing of native Brazilian fruits may benefit from research into discrimination between plants with particular properties. Plants with certain characteristics have strong potential for use in agroindustry and for the development of new processed products. In the current study, 12 uvaia plants (Eugenia pyriformis Cambess), native to Brazil, were geographically discriminated by chemometric methods, using nutritional composition, physicochemical characterization, bioactive compounds, and antioxidant capacity data. RESULTS Uvaia fruits presented good nutritional value, with a high moisture and carbohydrate content. All fruits presented a pH value lower than 4, being classified as highly acidic, and the total soluble solids (°Brix) ranged between 2.90 and 9.80. Some plants had a higher vitamin C content, and all the plants had a high bioactive compound content (phenolic and flavonoids) and antioxidant capacity in 1,1-difenil-2-picrilhidrazil (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Hydroethanolic solution was the best extraction solvent tested when compared with water and ethanol. Using principal component analysis, it was possible to discriminate among the plants in five different groups; however, just one group was responsible for higher antioxidant compound content. CONCLUSION In this work, 12 native uvaia plants were discriminated by their geographical origin using a chemometric approach. Genetic improvement based on natural selection could be accomplished with some of the plants to improve the quality of uvaia pulp and to develop new cultivars. © 2019 Society of Chemical Industry.
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Affiliation(s)
- William Gustavo Sganzerla
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Patrícia Carolina Beling
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Ana Letícia Andrade Ferreira
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Mônia Stremel Azevedo
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Jocleita Peruzzo Ferrareze
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Roberto Akitoshi Komatsu
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Michael Ramos Nunes
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
| | - Ana Paula de Lima Veeck
- Federal Institute of Education, Science and Technology of Santa Catarina, IFSC Campus Lages, Department of Environment and Health, Santa Catarina State, Brazil
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Ikegaya A, Toyoizumi T, Ohba S, Nakajima T, Kawata T, Ito S, Arai E. Effects of distribution of sugars and organic acids on the taste of strawberries. Food Sci Nutr 2019; 7:2419-2426. [PMID: 31367371 PMCID: PMC6657712 DOI: 10.1002/fsn3.1109] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 11/11/2022] Open
Abstract
The concentrations of sugars and organic acids as well as the total soluble solid (TSS) in different parts of the strawberry fruit were characterized. The data were used to create simulated fruit juice jellies, in order to clarify how the sugar and organic acid levels affect the taste. Such an approach eliminates the influence of external factors such as size, color, and texture when using real fruits in sensory evaluations. Further, the use of a jelly allowed us to simulate the concentration differences between various parts of the fruit. In the strawberry fruit, the sugar content is higher in the apex than in the peduncle; however, the level of organic acids is the same throughout. It was revealed that the sweetness and sourness in the apex and peduncle could be sufficiently recognized by humans as tastes. Also, a layered jelly sample replicating the sugar and acid distribution in real strawberry was perceived as less sweet and more sour, compared to a homogeneous one with the same overall composition. The likely reason is that the sourness in the peduncle is accentuated by the low TSS level, which decreases the TSS/total organic acid ratio that affects the sweetness/sour perceptions. Based on these results, factors for the appropriate sensory evaluation of fresh fruits in general were considered. Specifically, the distribution of sugars and organic acids in the fruit should be analyzed first, and bite-sized parts with concentrations close to the average provide the most accurate evaluation results.
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Affiliation(s)
- Atsushi Ikegaya
- Shizuoka Prefectural Research Institute of Agriculture and ForestryIwataJapan
- Graduate School of Integrated Pharmaceutical and Nutritional SciencesUniversity of ShizuokaShizuokaJapan
| | - Tomoyasu Toyoizumi
- Shizuoka Prefectural Research Institute of Agriculture and ForestryIwataJapan
| | - Seiji Ohba
- Shizuoka Prefectural Research Institute of Agriculture and ForestryIwataJapan
| | - Teruko Nakajima
- Shizuoka Prefectural Research Institute of Agriculture and ForestryIwataJapan
| | - Tomoaki Kawata
- Shizuoka Prefectural Research Institute of Agriculture and ForestryIwataJapan
| | - Seiko Ito
- Graduate School of Integrated Pharmaceutical and Nutritional SciencesUniversity of ShizuokaShizuokaJapan
- School of Food and Nutritional SciencesUniversity of ShizuokaShizuokaJapan
| | - Eiko Arai
- Graduate School of Integrated Pharmaceutical and Nutritional SciencesUniversity of ShizuokaShizuokaJapan
- School of Food and Nutritional SciencesUniversity of ShizuokaShizuokaJapan
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Pinto T, Vilela A, Pinto A, Nunes FM, Cosme F, Anjos R. Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4616-4624. [PMID: 29508396 DOI: 10.1002/jsfa.8990] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 02/27/2018] [Accepted: 02/27/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Consumer demand for organic products is increasing because of their claimed health benefits. Blackberries are a rich source of polyphenols, with high antioxidant activity; nevertheless, the impact of organic versus conventional agricultural practices on its phytochemical composition is unknown. 'Loch Ness' and 'Chester Thornless' were selected as blackberry cultivars for this study because of their desired sensory and technological properties, which make them more suitable for export. RESULTS 'Loch Ness' variety presented a higher amounts of polyphenols and higher antioxidant activity when compared to the 'Chester Thornless' variety. The impact of agricultural practices on the phytochemical composition of the two varieties was contradictory. Under organic agricultural practices, levels of polyphenols increased for 'Loch Ness' and decreased for 'Chester Thornless', whereas the soluble solids content increased in both varieties. These changes in composition were correlated with changes observed in the blackberries' sensory profile. CONCLUSION The effect of agricultural practices on the blackberries' chemical and sensory profile was dependent on the variety and cannot be generalized. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Teresa Pinto
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Alice Vilela
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Andreia Pinto
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
| | - Fernando M Nunes
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Fernanda Cosme
- CQ-VR, Chemistry Research Centre - Vila Real, Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal
| | - Rosário Anjos
- Biology and Environment Department, University of Trás-os-Montes and Alto Douro, Centre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Vila Real, Portugal
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He Y, Bose SK, Wang W, Jia X, Lu H, Yin H. Pre-Harvest Treatment of Chitosan Oligosaccharides Improved Strawberry Fruit Quality. Int J Mol Sci 2018; 19:ijms19082194. [PMID: 30060488 PMCID: PMC6121239 DOI: 10.3390/ijms19082194] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/30/2022] Open
Abstract
Chitosan oligosaccharide (COS), derived through hydrolysis of chitosan, has been proved to be an effective plant immunity elicitor, eco-friendly, and easily soluble in water, and influenced several secondary metabolites content to improve fruit qualities. COS are widely used in agriculture to improve the defense response in plants. The purpose of this study was to investigate the pre-harvest treatment effect of COS on the quality of strawberry (Fragaria × ananassa cv.qingxiang). COS was dissolved in distilled water at a concentration of 50 mg·L−1 and sprayed at four different growth stages of strawberry plants, namely seedling stage, before flowering, fruit coloring (the stage of fruit from white to red) and full bloom. Uniform size, shape, color, without any visible damage, and disease-free fruits were harvested for determining the quality. The results showed that the fruit firmness, viscosity, lignin, sugars, protein, total soluble solid, and titratable acidity content increased in COS-treated fruits compared to control. In addition, COS pre-harvest treatment had a positive effect on anthocyanin, total phenol, flavonoid, vitamin C content and DPPH(2,2-diphenyl-1-picrylhydrazyl) scavenging activity of strawberry. Moreover, COS also increased the cell wall composition and regulated gene expression of some important enzymes involved in ethylene compound biosynthesis and cell wall degradation. The finding of this study suggests that pre-harvest application of COS is very useful for improving quality and antioxidant capacity of strawberry.
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Affiliation(s)
- Yanqiu He
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
- Dalian Ocean University, 52# Heishijiao Street, Shahekou District, Dalian 116023, China.
| | - Santosh Kumar Bose
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Wenxia Wang
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Xiaochen Jia
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
| | - Hang Lu
- Dalian Ocean University, 52# Heishijiao Street, Shahekou District, Dalian 116023, China.
| | - Heng Yin
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China.
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Production and Application of Pectinases from Aspergillus niger Obtained in Solid State Cultivation. BEVERAGES 2018. [DOI: 10.3390/beverages4030048] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Delgado LD, Zúñiga PE, Figueroa NE, Pastene E, Escobar-Sepúlveda HF, Figueroa PM, Garrido-Bigotes A, Figueroa CR. Application of a JA-Ile Biosynthesis Inhibitor to Methyl Jasmonate-Treated Strawberry Fruit Induces Upregulation of Specific MBW Complex-Related Genes and Accumulation of Proanthocyanidins. Molecules 2018; 23:molecules23061433. [PMID: 29899259 PMCID: PMC6100305 DOI: 10.3390/molecules23061433] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 06/09/2018] [Accepted: 06/11/2018] [Indexed: 11/16/2022] Open
Abstract
Fleshy fruits are an important source of anthocyanins and proanthocyanidins (PAs), which protect plants against stress, and their consumption provides beneficial effects for human health. In strawberry fruit, the application of exogenous methyl jasmonate (MeJA) upregulates anthocyanin accumulation, although the relationship between the jasmonate pathway and anthocyanin and PA biosynthesis in fruits remains to be understood. Anthocyanin and PA accumulation is mainly regulated at the transcriptional level through R2R3-MYB and bHLH transcription factors in different plant species and organs. Here, the effect of jarin-1, a specific inhibitor of bioactive JA (jasmonoyl-isoleucine, JA-Ile) biosynthesis, on anthocyanin and PA accumulation was evaluated during strawberry (Fragaria × ananassa) fruit development using an in vitro ripening system for 48 h. Also, we observed the effects of MeJA and the application of jarin-1 to MeJA-treated fruits (MeJA + jarin-1 treatment). We assessed changes of expression levels for the JA-Ile and MeJA biosynthetic (FaJAR1.2 and FaJMT), JA signaling-related (FaMYC2 and FaJAZ1), MYB-bHLH-WD40 (MBW) complex-related (FabHLH3/33, FaMYB9/10/11, and repressor FaMYB1), and anthocyanin and PA biosynthetic (FaANS, FaUFGT, FaANR, and FaLAR) genes. In addition, the promoter region of MBW complex-related MYB genes was isolated and sequenced. We found a higher redness of strawberry fruit skin and anthocyanin content in MeJA-treated fruits with respect to jarin-1-treated ones concomitant with an upregulation of FaANS and FaUFGT genes. Inversely, the PA content was higher in jarin-1- and MeJA + jarin-1-treated than in MeJA-treated fruits. MeJA + jarin-1 treatment resulted in an upregulation of FaANR and associated transcription factors such as FabHLH33 and FaMYB9/11 along with FaJMT and FaJAR1.2. Finally, we found JA-responsive elements in the promoter regions of FaMYB1/9/10/11 genes. It is proposed that PA biosynthesis-related genes can be upregulated by the application of jarin-1 to MeJA-treated fruit, thus increasing PA accumulation in strawberry.
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Affiliation(s)
- Laura D Delgado
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
| | - Paz E Zúñiga
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
| | - Nicolás E Figueroa
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
| | - Edgar Pastene
- Laboratorio de Farmacognosia, Faculty of Pharmacy, Universidad de Concepción, Concepción 4070386, Chile.
| | - Hugo F Escobar-Sepúlveda
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
| | - Pablo M Figueroa
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
| | - Adrián Garrido-Bigotes
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
- Faculty of Forest Sciences, Universidad de Concepción, Concepción 4070386, Chile.
| | - Carlos R Figueroa
- Phytohormone Research Laboratory, Institute of Biological Sciences, Universidad de Talca, Talca 3465548, Chile.
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Granato D, Putnik P, Kovačević DB, Santos JS, Calado V, Rocha RS, Cruz AGD, Jarvis B, Rodionova OY, Pomerantsev A. Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing. Compr Rev Food Sci Food Saf 2018; 17:663-677. [PMID: 33350122 DOI: 10.1111/1541-4337.12341] [Citation(s) in RCA: 246] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 11/27/2022]
Abstract
In the last decade, the use of multivariate statistical techniques developed for analytical chemistry has been adopted widely in food science and technology. Usually, chemometrics is applied when there is a large and complex dataset, in terms of sample numbers, types, and responses. The results are used for authentication of geographical origin, farming systems, or even to trace adulteration of high value-added commodities. In this article, we provide an extensive practical and pragmatic overview on the use of the main chemometrics tools in food science studies, focusing on the effects of process variables on chemical composition and on the authentication of foods based on chemical markers. Pattern recognition methods, such as principal component analysis and cluster analysis, have been used to associate the level of bioactive components with in vitro functional properties, although supervised multivariate statistical methods have been used for authentication purposes. Overall, chemometrics is a useful aid when extensive, multiple, and complex real-life problems need to be addressed in a multifactorial and holistic context. Undoubtedly, chemometrics should be used by governmental bodies and industries that need to monitor the quality of foods, raw materials, and processes when high-dimensional data are available. We have focused on practical examples and listed the pros and cons of the most used chemometric tools to help the user choose the most appropriate statistical approach for analysis of complex and multivariate data.
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Affiliation(s)
- Daniel Granato
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000, Zagreb, Croatia
| | - Jânio Sousa Santos
- Dept. of Food Engineering, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Verônica Calado
- School of Chemistry, Federal Univ. of Rio de Janeiro, Rio de Janeiro, Brazil
| | - Ramon Silva Rocha
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Adriano Gomes Da Cruz
- Dept. de Alimentos, Inst. Federal de Educação, Ciência e Tecnologia (IFRJ), 20270-021, Rio de Janeiro, Brazil
| | - Basil Jarvis
- Dept. of Food and Nutrition Sciences, School of Chemistry, Food and Pharmacy, The Univ. of Reading, Whiteknights, Reading, Berkshire RG6 6AP, U.K
| | - Oxana Ye Rodionova
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
| | - Alexey Pomerantsev
- Semenov Inst. of Chemical Physics RAS, Kosygin str. 4, 119991, Moscow, Russia
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Wang H, Li J, Tao W, Zhang X, Gao X, Yong J, Zhao J, Zhang L, Li Y, Duan JA. Lycium ruthenicum studies: Molecular biology, Phytochemistry and pharmacology. Food Chem 2018; 240:759-766. [DOI: 10.1016/j.foodchem.2017.08.026] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Revised: 07/29/2017] [Accepted: 08/04/2017] [Indexed: 12/16/2022]
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Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Berries extracts as natural antioxidants in meat products: A review. Food Res Int 2017; 106:1095-1104. [PMID: 29579903 DOI: 10.1016/j.foodres.2017.12.005] [Citation(s) in RCA: 218] [Impact Index Per Article: 31.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2017] [Revised: 12/02/2017] [Accepted: 12/02/2017] [Indexed: 01/21/2023]
Abstract
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more 'natural' food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
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Affiliation(s)
- José Manuel Lorenzo
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Mirian Pateiro
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil
| | - Daniel Franco
- Meat Technology Center of Galicia, Galicia, street n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
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Gabrić D, Barba F, Roohinejad S, Gharibzahedi SMT, Radojčin M, Putnik P, Bursać Kovačević D. Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12638] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Domagoj Gabrić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Francisco Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot; València Spain
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering; Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9; Karlsruhe 76131 Germany
- Burn and Wound Healing Research Center, Division of Food and Nutrition; Shiraz University of Medical Sciences; Shiraz Iran
| | | | - Milivoj Radojčin
- University of Novi Sad, Trg Dositeja Obradovića 8; Novi Sad 21000 Republic of Serbia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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29
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Modelling the shelf-life of minimally-processed fresh-cut apples packaged in a modified atmosphere using food quality parameters. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Putnik P, Barba FJ, Španić I, Zorić Z, Dragović-Uzelac V, Bursać Kovačević D. Green extraction approach for the recovery of polyphenols from Croatian olive leaves (Olea europea). FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.08.004] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Putnik P, Barba FJ, Lorenzo JM, Gabrić D, Shpigelman A, Cravotto G, Bursać Kovačević D. An Integrated Approach to Mandarin Processing: Food Safety and Nutritional Quality, Consumer Preference, and Nutrient Bioaccessibility. Compr Rev Food Sci Food Saf 2017; 16:1345-1358. [PMID: 33371593 DOI: 10.1111/1541-4337.12310] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2017] [Revised: 08/11/2017] [Accepted: 08/17/2017] [Indexed: 01/03/2023]
Abstract
Mandarins are a member of the Citrus genus and are the focus of growing commercial interest, with satsuma mandarins (Citrus unshiu) and the common mandarin (Citrus reticulata Blanco) being the most important mandarin varieties. The possible health benefits and functional properties of those fruits are often associated with the antioxidative function of vitamin C, carotenoids, and phenolic compounds. While most mandarins are consumed fresh, many are processed into juices (mostly cloudy), usually via thermal processing which can lead to the creation of off-flavors and may diminish nutritional quality. The aim of this review is to summarize the most significant and recent information on the safety, sensorial properties, and nutritional benefits of mandarins and their processing into juice. The article also discusses recent information regarding the bioaccessibility of valuable, mandarin specific, compounds.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Dept., Faculty of Pharmacy, Univ. de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/ Galicia, 4, 32900 San Ciprián de Viñas, Ourense, Spain
| | - Domagoj Gabrić
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Inst. of Technology, Haifa, 3200003, Israel
| | - Giancarlo Cravotto
- Dipt. di Scienza e Tecnologia del Farmaco, Univ. of Turin, Via P. Giuria 9, Turin 10125, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, Univ. of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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32
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Putnik P, Roohinejad S, Greiner R, Granato D, Bekhit AEDA, Bursać Kovačević D. Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.05.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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33
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Ma Y, Hou C, Li D, Huo D. The effect and evidence of ethanol content on the stability of anthocyanins from purple‐fleshed sweet potato. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13484] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Yi Ma
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
- Liquor Making Biology Technology and Application of Key Laboratory of Sichuan Province, College of BioengineeringSichuan University of Science and Engineering Zigong 643000 P.R. China
| | - Chang‐Jun Hou
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
| | - Dan Li
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
| | - Dan‐Qun Huo
- Key Laboratory of Biorheology Science and Technology, Ministry of Education, College of BioengineeringChongqing University Chongqing 400044 P.R. China
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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35
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Pérez-Beltrán YE, Becerra-Verdín EM, Sáyago-Ayerdi SG, Rocha-Guzmán NE, García-López EG, Castañeda-Martínez A, Montalvo-González R, Rodríguez-Aguayo C, Montalvo-González E. Nutritional characteristics and bioactive compound content of guava purees and their effect on biochemical markers of hyperglycemic and hypercholesterolemic rats. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.06.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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36
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Putnik P, Bursać Kovačević D, Ježek D, Šustić I, Zorić Z, Dragović-Uzelac V. High-pressure recovery of anthocyanins from grape skin pomace (Vitis viniferacv. Teran) at moderate temperature. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13342] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Ivana Šustić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6, Zagreb, 10000 Croatia
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37
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Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review. Molecules 2017; 22:E680. [PMID: 28448474 PMCID: PMC6154587 DOI: 10.3390/molecules22050680] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/Galicia, 4, San Ciprián de Viñas, 32900 Ourense, Spain.
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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Biosynthesis of Oligomeric Anthocyanins from Grape Skin Extracts. Molecules 2017; 22:molecules22030497. [PMID: 28335581 PMCID: PMC6155250 DOI: 10.3390/molecules22030497] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2017] [Revised: 03/03/2017] [Accepted: 03/10/2017] [Indexed: 11/30/2022] Open
Abstract
We synthesized oligomeric anthocyanins from grape skin-derived monomeric anthocyanins such as anthocyanidin and proanthocyanidin by a fermentation technique using Aspergillus niger, crude enzymes and glucosidase. The biosyntheses of the oligomeric anthocyanins carried out by the conventional method using Aspergillus niger and crude enzymes were confirmed by ESI-MS. The molecular weight of the synthesized anthocyanin oligomers was determined using MALDI-MS. The yield of anthocyanin oligomers using crude enzymes was higher than that of the synthesis using Aspergillus fermentation. Several studies have been demonstrated that oligomeric anthocyanins have higher antioxidant activity than monomeric anthocyanins. Fermentation-based synthesis of oligomeric anthocyanins is an alternative way of producing useful anthocyanins that could support the food industry.
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13288] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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40
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Evaluation of Ion Exchange and Sorbing Materials for Their Adsorption/Desorption Performane towards Anthocyanins, Total Phenolics, and Sugars from a Grape Pomace Extract. SEPARATIONS 2017. [DOI: 10.3390/separations4010009] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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41
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Putnik P, Bursać Kovačević D, Herceg K, Pavkov I, Zorić Z, Levaj B. Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12539] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Ivan Pavkov
- Faculty of Agriculture; University of Novi Sad, Trg Dositeja Obradovića; Novi Sad Republic of Serbia
| | - Zoran Zorić
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb, Pierottijeva 6; Zagreb 10000 Croatia
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42
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Lovrić V, Putnik P, Kovačević DB, Jukić M, Dragović-Uzelac V. Effect of Microwave-Assisted Extraction on the Phenolic Compounds and Antioxidant Capacity of Blackthorn Flowers. Food Technol Biotechnol 2017; 55:243-250. [PMID: 28867955 DOI: 10.17113/ftb.55.02.17.4687] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
This research was undertaken to investigate the influence of extraction parameters during microwave-assisted extraction on total phenolic content, total flavonoids, total hydroxycinnamic acids and total flavonols of blackthorn flowers as well as to evaluate the antioxidant capacity by two different methods (2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity and ferric reducing antioxidant power assays). The investigated extraction parameters were: solvent type and volume fraction of alcohol in solvent (50 and 70% aqueous solutions of ethanol and methanol), extraction time (5, 15 and 25 min) and extraction temperature (40, 50 and 60 °C) controlled by microwave power of 100, 200 and 300 W. Multivariate analysis of variance (MANOVA) was used to evaluate the differences at a 95% confidence level (p≤0.05). The obtained results show that aqueous solution of ethanol was more appropriate solvent for extraction of phenolic compounds (total flavonoids, total hydroxycinnamic acids and total flavonols) than aqueous solution of methanol. The amount of phenolic compounds was higher in 70% aqueous solution of ethanol or methanol, while higher antioxidant capacity was observed in 50% aqueous solution of methanol. Higher temperature of extraction improved the amount of phenolic compounds and also antioxidant capacity determined by 2,2-diphenyl-1-picrylhydrazyl free radical scavenging capacity assay. Extensive duration of extraction (15- to 25-minute interval) has a significant effect only on the increase of total phenolic content, while specific phenolic compound content and antioxidant capacity were the highest when microwave extraction time of 5 min was applied.
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Affiliation(s)
- Vanja Lovrić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Marijana Jukić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6,
HR-10 000 Zagreb, Croatia
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12400] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
| | | | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
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Putnik P, Bursać Kovačević D, Herceg K, Levaj B. Influence of Respiration on Predictive Microbial Growth ofAerobic Mesophilic BacteriaandEnterobacteriaceaein Fresh-Cut Apples Packaged Under Modified Atmosphere. J Food Saf 2016. [DOI: 10.1111/jfs.12284] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Korina Herceg
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
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Putnik P, Bursać Kovačević D, Dragović-Uzelac V. Optimizing Acidity and Extraction Time for Polyphenolic Recovery and Antioxidant Capacity in Grape Pomace Skin Extracts with Response Surface Methodology Approach. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12710] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 10000 Zagreb Croatia
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Putnik P, Kovačević DB, Penić M, Fegeš M, Dragović-Uzelac V. Microwave-Assisted Extraction (MAE) of Dalmatian Sage Leaves for the Optimal Yield of Polyphenols: HPLC-DAD Identification and Quantification. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0428-3] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Mikulic-Petkovsek M, Ivancic A, Schmitzer V, Veberic R, Stampar F. Comparison of major taste compounds and antioxidative properties of fruits and flowers of different Sambucus species and interspecific hybrids. Food Chem 2016; 200:134-40. [PMID: 26830570 DOI: 10.1016/j.foodchem.2016.01.044] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 01/08/2016] [Accepted: 01/10/2016] [Indexed: 10/22/2022]
Abstract
Differences in the content of sugars, organic acids, total phenolics and antioxidative activity have been evaluated among three different elderberry species (Sambucus nigra, Sambucus cerulea, Sambucus javanica) and seven interspecific hybrids. The highest content of sugars has been determined in the fruits of JA×CER hybrid and the lowest in fruits of (JA×NI)×cv. Black Beauty hybrid. S. nigra berries contained highest levels of total organic acids. S. nigra and (JA×NI)×CER flower extracts were characterized by 1.3- to 2.8-fold higher content of total sugars compared to other species/hybrids analyzed. Total phenolic content (TPC) in berries ranged from 3687 to 6831 mg GAE per kg FW. The highest TPC has been determined in S. nigra fruits and flowers. The ABTS scavenging activity differed significantly among species and hybrids and ranged from 3.2 to 39.59 mM trolox/kgF W in fruits and 44.87-118.26 mM trolox/kg DW in flowers.
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Affiliation(s)
- Maja Mikulic-Petkovsek
- University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
| | - Anton Ivancic
- University of Maribor, Faculty of Agriculture and Life Sciences, Institute for Genetics, Hoce, Slovenia
| | - Valentina Schmitzer
- University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Robert Veberic
- University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
| | - Franci Stampar
- University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
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Fernández-Lara R, Gordillo B, Rodríguez-Pulido FJ, Lourdes González-Miret M, del Villar-Martínez AA, Dávila-Ortiz G, Heredia FJ. Assessment of the differences in the phenolic composition and color characteristics of new strawberry ( Fragaria x ananassa Duch.) cultivars by HPLC–MS and Imaging Tristimulus Colorimetry. Food Res Int 2015; 76:645-653. [DOI: 10.1016/j.foodres.2015.07.038] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 07/22/2015] [Accepted: 07/24/2015] [Indexed: 01/04/2023]
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Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Pedisić S, Režek Jambrak A, Herceg Z. Effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Food Chem 2015. [PMID: 26212976 DOI: 10.1016/j.foodchem.2015.05.099] [Citation(s) in RCA: 147] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The aim of the study was to evaluate effects of cold atmospheric gas phase plasma on anthocyanins and color in pomegranate juice. Outcomes of plasma treatment were observed at different operating conditions: (i) treatment time (3, 5, 7 min), (ii) treated juice volume (3, 4, 5 cm(3)), and (iii) gas flow (0.75, 1, 1.25 dm(3)/min). The greatest anthocyanin stability was found at: 3 min treatment time, 5 cm(3) sample volume, and 0.75 dm(3)/min gas flow. Plasma treatment yielded higher anthocyanin content from 21% to 35%. Multivariate analysis showed that total color change was not associated with sample volume and treatment time, however it declined with increased gas flow. The change of color increased in comparison treated vs. untreated pomegranate juice. Constructed mathematical equation confirmed that increase of anthocyanin content increased with gas flow, sample volume and change in color. In summary, this study showed that plasma treatment had positive influences on anthocyanins stability and color change in cloudy pomegranate juice.
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Affiliation(s)
- Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Verica Dragović-Uzelac
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zoran Herceg
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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