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Chen X, Yang Y, Wang M, Tian Q, Jiang Q, Hu X, Ye W, Shen W, Luo X, Chen X, Yuan C, Wang D, Wu T, Li Y, Fu W, Guan L, Li X, Zhang L, Wang Z, Pan Y, Yan X, Yu F. Spatiotemporal analysis of microstructure, sensory attributes, and full-spectrum metabolomes reveals the relationship between bitterness and nootkatone in Alpinia oxyphylla miquel fruit peel and seeds. Food Res Int 2024; 191:114718. [PMID: 39059915 DOI: 10.1016/j.foodres.2024.114718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 06/28/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024]
Abstract
The Alpinia oxyphylla fruit (AOF) is a popular condiment and traditional Chinese medicine in Asia, known for its neuroprotective compound nootkatone. However, there has not been a comprehensive study of its flavor or the relationship between sensory and bioactive compounds. To address this issue, we examined AOF's microstructure, flavor, and metabolomic profiles during fruit maturation. The key markers used to distinguish samples included fruit expansion, testa pigmentation, aril liquefaction, oil cell expansion, peel spiciness, aril sweetness, and seed bitterness. A full-spectrum metabolomic analysis, combining a nontargeted metabolomics approach for volatile compounds and a widely targeted metabolomics approach for nonvolatile compounds, identified 1,448 metabolites, including 1,410 differentially accumulated metabolites (DAMs). Notably, 31 DAMs, including nootkatone, were associated with spicy peel, sweet aril, and bitter seeds. Correlational analysis indicated that bitterness intensity is an easy-to-use biomarker for nootkatone content in seeds. KEGG enrichment analysis linked peel spiciness to phenylpropanoid and capsaicin biosynthesis, seed bitterness to terpenoid (especially nootkatone) biosynthesis, and aril sweetness to starch and sucrose metabolism. This investigation advances the understanding of AOF's complex flavor chemistry and underlying bioactive principle, encapsulating the essence of the adage: "no bitterness, no intelligence" within the realm of phytochemistry.
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Affiliation(s)
- Xiaolu Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Yong Yang
- College of Food Science and Engineering, Hainan University/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China
| | - Maoyuan Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Qin Tian
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Qian Jiang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Xuan Hu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Weiguo Ye
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Wanyun Shen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Xueting Luo
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; The College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China
| | - Xueyan Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; School of Pharmacy, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Dan Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Tianrong Wu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; The College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China
| | - Yulan Li
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Wenna Fu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China; The College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China
| | - Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Xingfei Li
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Lingyan Zhang
- The College of Tropical Crops, Yunnan Agricultural University, Puer 665000, China
| | - Zhunian Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China
| | - Yonggui Pan
- College of Food Science and Engineering, Hainan University/Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Xiaoxia Yan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China.
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences/Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs/Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, Haikou 571101, China.
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Vargas V, Saldarriaga S, Sánchez FS, Cuellar LN, Paladines GM. Effects of the spray-drying process using maltodextrin on bioactive compounds and antioxidant activity of the pulp of the tropical fruit açai ( Euterpe oleracea Mart.). Heliyon 2024; 10:e33544. [PMID: 39040403 PMCID: PMC11260920 DOI: 10.1016/j.heliyon.2024.e33544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 06/12/2024] [Accepted: 06/23/2024] [Indexed: 07/24/2024] Open
Abstract
Aҫai fruit is characterized by the properties of its bioactive compounds; however, this fruit is highly perishable and its compounds are sensitive when exposed to non-optimal environmental factors. Therefore, the objective of this study was to encapsulate the fruit pulp by spray drying to improve the nutritional value and extend the shelf life of the products derived from acai fruit. Maltodextrin was used as a wall material and the process was optimized to obtain the desirable values of the response variables. For this, a central compound design (CCD) was developed to determine the influence of temperature (110-170 °C) and the wall material proportion (5-15 %) on dependent variables: the retention of ascorbic acid, moisture percentage, hygroscopicity, solubility, water activity, and yield. Furthermore, the effects of spray drying on bioactive compounds (AA, TPC, TFC, TA, TCC, GA, CT, and QC) and antioxidant activity (ABTS, DPPH, and ORAC) were evaluated. The maximum design temperature (170 °C) and wall material proportion (15 %) significantly influenced the response variables where encapsulation was applied, with high ascorbic acid retention (96.886 %), low moisture (0.303 %), low hygroscopicity (7.279 g/100 g), low level of water activity (0.255), a water solubility index of 23.206 %, and a high yield of 70.285 %. The bioactive compounds analyzed and the antioxidant capacity presented significant retention values for AA (96.86 %), TPC (65.13 %), TFC (82.09 %), TA (62.46 %), TCC (7.28 %), GA (35.02 %), CT (49.03 %), QC (37.57 %), ABTS (81.24 %), DPPH (75.11 %), and ORAC (15.68 %). Therefore, it is concluded that the powder obtained under these conditions has desirable physical properties, and the drying process preserved a notable retention of bioactive compounds and their antioxidant activities.
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Affiliation(s)
- Valentina Vargas
- Grupo de Investigación en Productos Naturales Amazónicos GIPRONAZ, Universidad de la Amazonia, Calle 17 Diagonal 17-Carrera 3F, Florencia, Colombia
| | - Sebastian Saldarriaga
- Grupo de Investigación en Productos Naturales Amazónicos GIPRONAZ, Universidad de la Amazonia, Calle 17 Diagonal 17-Carrera 3F, Florencia, Colombia
| | - Francis S. Sánchez
- Grupo de Investigación en Productos Naturales Amazónicos GIPRONAZ, Universidad de la Amazonia, Calle 17 Diagonal 17-Carrera 3F, Florencia, Colombia
| | - Liceth N. Cuellar
- Grupo de Investigación en Productos Naturales Amazónicos GIPRONAZ, Universidad de la Amazonia, Calle 17 Diagonal 17-Carrera 3F, Florencia, Colombia
| | - Gloria M. Paladines
- Grupo de Investigación en Productos Naturales Amazónicos GIPRONAZ, Universidad de la Amazonia, Calle 17 Diagonal 17-Carrera 3F, Florencia, Colombia
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Vincenzo S, Antonio M, Rosa R, Roberta P, Filomena C, Rosa LM. Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months. Foods 2024; 13:2100. [PMID: 38998606 PMCID: PMC11241542 DOI: 10.3390/foods13132100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 06/19/2024] [Accepted: 06/28/2024] [Indexed: 07/14/2024] Open
Abstract
The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.
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Affiliation(s)
- Sicari Vincenzo
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Mincione Antonio
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Romeo Rosa
- Department of Agraria, University Mediterranea of Reggio Calabria, University Citadel, Locality Feo di Vito, 89124 Reggio Calabria, RC, Italy
| | - Pino Roberta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Conforti Filomena
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
| | - Loizzo Monica Rosa
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, CS, Italy
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4
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Do S, Kim Y, Yim J, Lee KG. Analysis of volatile compounds, betaine, and antioxidant effect in goji berry ( Lycium barbarum L.) powder extracted by various drying methods and extraction solvents. Curr Res Food Sci 2024; 9:100798. [PMID: 39027326 PMCID: PMC11254941 DOI: 10.1016/j.crfs.2024.100798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 03/19/2024] [Accepted: 06/20/2024] [Indexed: 07/20/2024] Open
Abstract
Goji berry (Lycium barbarum L.), a deciduous solanaceous shrub, were subjected to extraction using five solvents (water, 50% and 70% ethanol, and 50% and 70% methanol) and dried using two methods: freeze drying (FD) and spray drying (SD). To investigate the chemical properties of these various goji berry powders, an examination was conducted on the content of volatile compounds, betaine, antioxidant effect, total phenolic content (TPC), and total flavonoid compounds (TFC) (p < 0.05). The total volatile compound content was highest in SD powder with 50% ethanol extract, showing a 66.7% increase over the control. The betaine content was in the range of 9.25-31.9 mg/g dry weight, and it exhibited a significant increase with higher water concentration in the extraction solvent. Betaine, total phenolic compounds and total flavonoid compounds showed a significant increase in the sequence of SD followed by FD (p < 0.05). Overall, the SD sample showed superior benefits when evaluating volatile compounds, betaine, and antioxidant effect. SD was more suitable for drying goji berry, as it retains its appearance and biological activity.
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Affiliation(s)
- Subeen Do
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Yuri Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Jonggab Yim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
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5
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Osik N, Lukzen NN, Yanshole VV, Tsentalovich YP. Loss of Volatile Metabolites during Concentration of Metabolomic Extracts. ACS OMEGA 2024; 9:24015-24024. [PMID: 38854568 PMCID: PMC11154959 DOI: 10.1021/acsomega.4c02439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/02/2024] [Accepted: 05/16/2024] [Indexed: 06/11/2024]
Abstract
Volatile metabolites can be lost during the preanalytical stage of metabolomic analysis. This work is aimed at the experimental and theoretical study of mechanisms of volatile substance evaporation and retention in the residues during the drying of extract solutions. We demonstrate that solvent evaporation leads to the unavoidable loss of nondissociating volatile metabolites with low boiling points and high vapor pressures (such as acetone and ethanol). The retention of dissociating volatile compounds (primarily organic acids RH) during the evaporation depends on the presence of buffer salts in solution, which are responsible for maintaining the neutral pH. An acid remains in the solution as long as it is present predominantly in the dissociated R- state. At the very last stage of solvent evaporation, buffer salts precipitate, forming a solid matrix for metabolite trapping in the residue. At the same time, buffer precipitation leads to a decrease of the solution pH, increase of the portion of RH in associated state, and acceleration of RH volatilization. The RH recovery is thus determined by the competition between the solute volatilization in the associated RH form and metabolite trapping in the solid matrix. The retention of volatile acids in the residue after extract drying can be improved either by adding buffer salts to maintain high pH or by incomplete sample drying.
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Affiliation(s)
- Nataliya
A. Osik
- International
Tomography Center Siberian Branch of Russian Academy of Sciences, Institutskaya str. 3a, Novosibirsk 630090, Russia
| | - Nikita N. Lukzen
- International
Tomography Center Siberian Branch of Russian Academy of Sciences, Institutskaya str. 3a, Novosibirsk 630090, Russia
- Novosibirsk
State University, Pirogova
str. 1, Novosibirsk 630090, Russia
| | - Vadim V. Yanshole
- International
Tomography Center Siberian Branch of Russian Academy of Sciences, Institutskaya str. 3a, Novosibirsk 630090, Russia
- Novosibirsk
State University, Pirogova
str. 1, Novosibirsk 630090, Russia
| | - Yuri P. Tsentalovich
- International
Tomography Center Siberian Branch of Russian Academy of Sciences, Institutskaya str. 3a, Novosibirsk 630090, Russia
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Gonçalves DJR, Costa NDA, Amaral E Paiva MJD, Oliveira VCD, Maia NMA, Magalhães IS, Borges LLR, Stringheta PC, Martins EMF, Vieira ÉNR, Rojas ML, Leite Júnior BRDC. Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality. Food Res Int 2023; 173:113374. [PMID: 37803711 DOI: 10.1016/j.foodres.2023.113374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 08/09/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
This study aimed to evaluate the effects of ultrasound (US) on the drying acceleration of potentially probiotic guava, including its impact on drying kinetics, probiotic (Lacticaseibacillus rhamnosus GG) viability, and functional quality of the product during drying. To perform US pre-treatments, one group of samples were first pre-treated by US (38 W/L, 25 kHz) for 15 and 30 min and then immersed in the probiotic solution for 15 or 30 min, and another group of samples were submerged in the probiotic solution simultaneously applying US (US-assisted) for 15 and 30 min. After pre-treatments, the samples were convectively dried at 60 °C. Based on the results, all US pre-treatments improved the drying rate (up to 59%) and reduced the drying time (up to 31%) to reach 25% moisture compared to non-sonicated samples. The reduction in drying time (from ∼6 h to ∼4 h for US pre-treated samples) was crucial for maintaining the probiotic viability in the dehydrated guavas. These samples showed counts of 6.15 to 7.00 CFU∙g-1 after 4 h, while the control samples reached counts of 4.17 to 4.45 CFU∙g-1 after 6 h. US pre-treatment did not affect the color parameters of the samples before drying (p > 0.05). The functional compounds were reduced during drying (p < 0.05), however, all US pre-treated samples had lower reductions in vitamin C content (up to 20%), phenolic compounds (up to 41%) and antioxidant capacity (up to 47%) compared to control samples (up to 52%, 81% and 61%, respectively). Therefore, US pre-treatment (highlighting the US-assisted probiotic incorporation for 30 min) reduced the drying time for guava slices and minimized the thermal impact on probiotic viability and functional compounds, being a strategy to produce potentially probiotic dehydrated guava.
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Affiliation(s)
| | | | | | | | | | | | | | - Paulo César Stringheta
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | | | - Meliza Lindsay Rojas
- Dirección de Investigación, Innovación y Responsabilidad Social, Universidad Privada del Norte, Trujillo, Peru
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01803-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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9
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Lasekan O, Hashim N, Lasekan A. Flavour chemistry of dehydrated exotic fruits. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.03] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Dehydrated fruit pieces and purées are commonly used in many food formulations and toppings for food products like yogurts, ice creams, and cereals. However, one of the biggest problems in fruit dehydration is the prevention of the development of unpleasant off-flavour that can negatively impact on the sensory quality of the final dried fruit products. In recent years, fruit dehydration has been conducted using either thermal or non-thermal drying techniques. Therefore, the present review examines how the different dehydration technologies, namely conventional hot air-drying, ultrasonic-assisted hot air-drying, sun-drying, spray-drying, Refractance WindowTM drying, cast-tape drying, thin-layer catalytic far-infrared radiation drying, withering, freeze-drying, microwave-drying, and osmotic dehydration impact on the volatile constituents of the final dried fruit products. Drying processes result in noticeable losses/reduction of several impact odorants. Moreover, some compounds are produced either via: (1) hydrolysis of relevant glycosides under high temperatures, or (2) thermal degradation of volatile and non-volatile precursors as well as oxidation and Maillard reactions which result in the production of heterocyclics, and saturated and unsaturated aldehydes. Of significance is the Refractance WindowTM drying which exhibits high retention potential (~ 90%) of volatile compounds present in fresh fruits. Refractance WindowTM drying technology ensures rapid drying of food products at very low temperature.
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10
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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11
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Qiu ZZ, Chin KB. Evaluation of Physicochemical Properties and Shelf‐life of
Regular‐Fat
Model Sausages by Wrapping with Sodium Alginate Active Film Containing Different levels and Drying Method of Lotus Rhizome Root Powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhuang Zhuang Qiu
- Department of Animal Science Chonnam National University Gwangju South Korea
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju South Korea
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12
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Santos NC, Almeida RLJ, da Silva GM, Monteiro SS, de Alcântara Ribeiro VH, de França Silva AP, de Alcântara Silva VM, de Sousa Rodrigues LM, André AMMCN, de Almeida Mota MM. Influence of high hydrostatic pressure (
HHP
) pretreatment on plum (
Prunus salicina
) drying: drying approach, physical and morpho‐structural properties of the powder and total phenolic compounds. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16968] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Newton Carlos Santos
- Chemical Engineering Department Federal University of Rio Grande do Norte Natal RN Brazil
| | | | | | - Shênia Santos Monteiro
- Engineering and Management of Natural Resources Department Federal University of Campina Grande Campina Grande PB Brazil
| | | | | | | | | | - Anastácia Maria M. C. N. André
- Engineering and Management of Natural Resources Department Federal University of Campina Grande Campina Grande PB Brazil
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13
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Reductive degradation of carbon tetrachloride with guava leaf extract. J IND ENG CHEM 2022. [DOI: 10.1016/j.jiec.2022.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Application of a Rapid and Simple Technological Process to Increase Levels and Bioccessibility of Free Phenolic Compounds in Annurca Apple Nutraceutical Product. Foods 2022; 11:foods11101453. [PMID: 35627023 PMCID: PMC9141411 DOI: 10.3390/foods11101453] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/28/2022] [Accepted: 05/12/2022] [Indexed: 12/25/2022] Open
Abstract
Insoluble bound polyphenols (ISBP) are polyphenolic compounds linked to the food matrix with different interactions limiting both their water extractability and consequent bioaccessibility. The health-promoting potential of polyphenols is historically known and well-demonstrated; specifically, Annurca apple polyphenols were studied both in vitro and in vivo for their effect in controlling cholesterol plasma levels. The aim of the study was the preparation of nutraceutical products based on Annurca apple polyphenolic fraction through the application of a technological process (acid treatment) able to release the ISBP from Annurca apple food matrix and increase polyphenol bioaccessibility. Lyophilized annurca apple (LAA) underwent acid treatment (ATLAA), and differences in released polyphenol levels were analysed by DAD-HPLC. Free-polyphenol levels in samples treated under acid conditions were higher than in untreated ones; in particular, for oligomeric flavan-3-ols (+168% procyanidin B2, +42.97% procyanidin B1 and B2, +156.99% procyanidin C1), catechin (+512.20%), and gallic acid (+707.77%). Furthermore, ATLAA underwent an in vitro gastrointestinal digestion to evaluate the bioaccessibility of contained polyphenols, in comparison to the untreated Annurca apple. The bioaccessibility study indicates a valuable preservation of polyphenolic fraction compared to the control.
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15
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Chen GL, Lin B, Zheng FJ, Yu WH, Fang XC, Shi Q, Hu YF, Verma KK. Comparison of Different Drying Methods for Asparagus [ Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry. Front Nutr 2022; 9:868209. [PMID: 35662938 PMCID: PMC9159512 DOI: 10.3389/fnut.2022.868209] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Accepted: 03/15/2022] [Indexed: 11/14/2022] Open
Abstract
Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28-32°C, blast or oven drying at 50°C, heat pump or hot-air drying at temperature 50°C and air velocity at 1.5 ms-1 and vacuum freeze-drying at the temperature of -45°C and vacuum pressure of 10-30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.
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Affiliation(s)
- Gan-Lin Chen
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Bo Lin
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Feng-Jin Zheng
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Wei-Hua Yu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Xiao-Chun Fang
- Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning, China
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Nanning, China
| | - Qian Shi
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Yi-Feng Hu
- Institute of Biotechnology, Guangxi Academy of Agricultural Sciences, Nanning, China
| | - Krishan K. Verma
- Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China
- Key Laboratory of Sugarcane Biotechnology and Genetic Improvement, Ministry of Agriculture and Rural Affairs, Nanning, China
- Guangxi Key Laboratory of Sugarcane Genetic Improvement, Nanning, China
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16
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Danielski R, Mazzutti S, Salvador Ferreira SR, Vitali L, Block JM. A non‐conventional approach for obtaining phenolic antioxidants from red guava (
Psidium guajava
L.) by‐products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Renan Danielski
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
- Department of Biochemistry Memorial University of Newfoundland St. John’s NL Canada
| | - Simone Mazzutti
- Chemical and Food Engineering Department Federal University of Santa Catarina Florianópolis SC Brazil
| | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
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17
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Sarkar T, Salauddin M, Roy A, Sharma N, Sharma A, Yadav S, Jha V, Rebezov M, Khayrullin M, Thiruvengadam M, Chung IM, Shariati MA, Simal-Gandara J. Minor tropical fruits as a potential source of bioactive and functional foods. Crit Rev Food Sci Nutr 2022; 63:6491-6535. [PMID: 35164626 DOI: 10.1080/10408398.2022.2033953] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Tropical fruits are defined as fruits that are grown in hot and humid regions within the Tropic of Cancer and Tropic of Capricorn, covering most of the tropical and subtropical areas of Asia, Africa, Central America, South America, the Caribbean and Oceania. Depending on the cultivation area covered, economic value and popularity these tropical fruits are divided into major and minor tropical fruits. There is an annual increment of 3.8% in terms of commercialization of the tropical fruits. In total 26 minor tropical fruits (Kiwifruit, Lutqua, Carambola, Tree Tomato, Elephant apple, Rambutan, Bay berry, Mangosteen, Bhawa, Loquat, Silver berry, Durian, Persimon, Longan, Passion fruit, Water apple, Pulasan, Indian gooseberry, Guava, Lychee, Annona, Pitaya, Sapodilla, Pepino, Jaboticaba, Jackfruit) have been covered in this work. The nutritional composition, phytochemical composition, health benefits, traditional use of these minor tropical fruits and their role in food fortification have been portrayed.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Govt. Polytechnic, West Bengal State Council of Technical Education, Nadia, India
| | - Arpita Roy
- Department of Biotechnology, School of Engineering and Technology, Sharda University, Greater Noida, India
| | - Nikita Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Apoorva Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Saanya Yadav
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Vaishnavi Jha
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Maksim Rebezov
- Liaocheng University, Liaocheng, Shandong, China
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russian Federation
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Mars Khayrullin
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Muthu Thiruvengadam
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Ill-Min Chung
- Department of Crop Science, College of Sanghuh Life Science, Konkuk University, Seoul, Republic of Korea
| | - Mohammad Ali Shariati
- Liaocheng University, Liaocheng, Shandong, China
- K.G. Razumovsky Moscow State University of Technologies, and Management (The First Cossack University), Moscow, Russian Federation
| | - Jesus Simal-Gandara
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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18
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Arshad R, Meng Y, Qiu N, Geng F, Mine Y, Keast R, Zhu C. Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1165-1173. [PMID: 34329491 DOI: 10.1002/jsfa.11453] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 07/07/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Although the importance of phosphorylation in the function of proteins is known, investigation of the protein phosphorylation of duck egg yolk (DEY) is still very limited. This study aimed to conduct a detailed phosphoproteomic study of DEY using immobilized metal affinity chromatography and ultra-high liquid chromatography tandem mass spectrometry. RESULTS A total of 253 phosphorylation sites assigned to 66 phosphoproteins were identified in DEY, of which VTG-1, VTG-2, and fibrinogen alpha chain were found to be the highly phosphorylated proteins in DEY. The biological functions of the identified phosphoproteins were illuminated through gene ontology analysis, which showed that they were mainly involved in binding, catalytic, immune response, and metabolic activity. S-X-E and S-X-S were found to be the most conserved serine motifs of phosphorylation in DEY. The comparison of DEY phosphoproteins with those of chicken egg yolk (CEY) revealed that differences mostly involved molecular functions and biological processes. The comparison also revealed a higher phosphorylation level in DEY proteins. CONCLUSION The higher phosphorylation level in DEY proteins than that in CEY proteins are supposed to help enhance duck growth performance and biological activities (e.g. antibacterial and antioxidant ability) for better adapting the humid environment the duck lived. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Rida Arshad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Yaqi Meng
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Ning Qiu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Chunxia Zhu
- Center of Stomatology, Tongji Hospital of Tongji Medical College, Huazhong University of Science and Technology, Wuhan, P. R. China
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19
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Sirichai P, Kittibunchakul S, Thangsiri S, On-Nom N, Chupeerach C, Temviriyanukul P, Inthachat W, Nuchuchua O, Aursalung A, Sahasakul Y, Charoenkiatkul S, Suttisansanee U. Impact of Drying Processes on Phenolics and In Vitro Health-Related Activities of Indigenous Plants in Thailand. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030294. [PMID: 35161275 PMCID: PMC8838347 DOI: 10.3390/plants11030294] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 06/01/2023]
Abstract
Thailand has vast areas of tropical forests with many indigenous plants, but limited information is available on their phytochemical profile and in vitro inhibitions of enzymatic and nonenzymatic reactions. This study investigated phenolic profiles using liquid chromatography-electrospray ionization tandem mass spectrometry (LC-ESI-MS/MS), antioxidant activities, and in vitro inhibitory activities of 10 indigenous plants on key enzymes related to obesity (lipase), diabetes (α-amylase and α-glucosidase), and Alzheimer's disease (cholinesterases and β-secretase). The nonenzymatic anti-glycation reaction was also investigated. The 10 indigenous plants were Albizia lebbeck (L.) Benth, Alpinia malaccensis (Burm.) Roscoe, Careya arborea Roxb., Diplazium esculentum (Retz.) Swartz, Kaempferia roscoeana Wall., Millettia brandisiana Kurz., Momordica charantia, Phyllanthusemblica L., Zingiber cassumunar Roxb, and Zingiber citriodorum J. Mood & T. Theleide. Preparations were made by either freeze-drying or oven-drying processes. Results suggested that the drying processes had a minor impact on in vitro inhibitions of enzymatic and nonenzymatic reactions (<4-fold difference). P. emblica was the most potent antioxidant provider with high anti-glycation activity (>80% inhibition using the extract concentration of ≤6 mg/mL), while D. esculentum effectively inhibited β-secretase activity (>80% inhibition using the extract concentration of 10 mg/mL). C. arborea exhibited the highest inhibitory activities against lipase (47-51% inhibition using the extract concentration of 1 mg/mL) and cholinesterases (>60% inhibition using the extract concentration of 2 mg/mL), while Mi. brandisiana dominantly provided α-amylase and α-glucosidase inhibitors (>80% inhibition using the extract concentration of ≤2 mg/mL). Information obtained from this research may support usage of the oven-drying method due to its lower cost and easier preparation step for these studied plant species and plant parts. Furthermore, the information on in vitro inhibitions of enzymatic and nonenzymatic reactions could be used as fundamental knowledge for further investigations into other biological activities such as cell culture or in vivo experiments of these health-beneficial plants.
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Affiliation(s)
- Pandaree Sirichai
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Suwapat Kittibunchakul
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Sirinapa Thangsiri
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Nattira On-Nom
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Chaowanee Chupeerach
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Piya Temviriyanukul
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Woorawee Inthachat
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Onanong Nuchuchua
- National Nanotechnology Center (NANOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani 12120, Thailand;
| | - Amornrat Aursalung
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Yuraporn Sahasakul
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Somsri Charoenkiatkul
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
| | - Uthaiwan Suttisansanee
- Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand; (P.S.); (S.K.); (S.T.); (N.O.-N.); (C.C.); (P.T.); (W.I.); (A.A.); (Y.S.); (S.C.)
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20
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FRABETTI AC, DURIGON A, LAURINDO J, MORAES JOD, CARCIOFI B. Physicochemical characterization and quantification of bioactive compounds of guava powder produced by cast-tape drying. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.44421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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Gong W, Li D, Wu Y, Manickam S, Sun X, Han Y, Tao Y, Liu X. Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution. ULTRASONICS SONOCHEMISTRY 2021; 80:105788. [PMID: 34688142 PMCID: PMC8536790 DOI: 10.1016/j.ultsonch.2021.105788] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/05/2021] [Accepted: 10/09/2021] [Indexed: 05/17/2023]
Abstract
In this work, the spraying of ethanol solution containing phenolic acid (ferulic acid or caffeic acid) was performed before subjecting to contact ultrasound-assisted air drying of blackberry. The mass transfer modeling results revealed that sonication intensified both internal water diffusion and external water exchange during drying, and ethanol pretreatment enhanced the effective diffusivity of water. Compared with air drying alone, the drying time for sequential ferulic acid pretreatment and drying with sonication was shortened by 89.2%. Owing to the co-pigmentation between phenolic acid and anthocyanins, the retention of anthocyanins was significantly enhanced after dehydration. At the end of drying, the total anthocyanin contents in the ultrasound-dried samples pretreated with ferulic acid and caffeic acid were 25.3% and 10.5% higher than the sonicated samples without pretreatments, respectively. Furthermore, drying simultaneously with sonication promoted the preservation of non-anthocyaninic soluble phenolics including catechin, phloretic acid, rutin in blackberry compared to air drying alone. Besides, bound phenolics in blackberry were less influences by the applied dehydration treatments. This study demonstrates that the combination of phenolic acid co-pigmentation pretreatment and ultrasound drying could be a promising method to protect anthocyanin pigments during dehydration of berry fruits.
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Affiliation(s)
- Wenjin Gong
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Xun Sun
- Key Laboratory of High Efficiency and Clean Mechanical Manufacture, Ministry of Education, School of Mechanical Engineering, Shandong University, Jinan 250061, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Xiaoli Liu
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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22
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Ferreira BL, Junior TK, Block JM, Granato D, Nunes IL. Innovative approach for obtaining phenolic compounds from guava (Psidium guajava L.) coproduct using ionic liquid ultrasound-assisted extraction (IL-UAE). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102196] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Lu Y, Kong X, Zhang J, Guo C, Qu Z, Jin L, Wang H. Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods. Front Nutr 2021; 8:737521. [PMID: 34676235 PMCID: PMC8523835 DOI: 10.3389/fnut.2021.737521] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Accepted: 08/23/2021] [Indexed: 11/25/2022] Open
Abstract
The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.
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Affiliation(s)
- Youyuan Lu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China.,Ningxia Engineering and Technology Research Center for Modernization of Regional Characteristic Traditional Chinese Medicine, Ningxia Medical University, Yinchuan, China
| | - Xiangfeng Kong
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Juanhong Zhang
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Chao Guo
- Ningxia Super-Kernel Health Management Technology Co., Ltd, Yinchuan, China
| | - Zhuo Qu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
| | - Ling Jin
- School of Pharmacy, Gansu University of Chinese Medicine, Lanzhou, China.,Northwest Collaborative Innovation Center for Traditional Chinese Medicine, Lanzhou, China
| | - Hanqing Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan, China.,Ningxia Engineering and Technology Research Center for Modernization of Regional Characteristic Traditional Chinese Medicine, Ningxia Medical University, Yinchuan, China.,Key Laboratory of Hui Ethnic Medicine Modernization, Ministry of Education, Ningxia Medical University, Yinchuan, China
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24
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Evaluation of physico-chemical properties of tomato powder produced by an optimized freeze drying process. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, the physico-chemical properties of tomato powder produced by an optimized freeze drying process (FDP) were evaluated. With the lycopene content as the dependent variable, the optimum FDP conditions (i.e., thermal cracking time of 62 s, ascorbic acid addition amount [0.13%], and particle size [Dv90] of 163 μm) were obtained through response surface methodology (RSM). The results showed that the content of lycopene in the prepared tomato powder was higher than that in two commercial products. Aldehydes were the main components among 25 kinds of aromatic substances detected in tomato powder. The values of a
* and a
*/b
*, the hydration properties including water holding capacity (WHC) and oil binding capacity (OBC), and the content of total acid, ascorbic acid, and soluble solids were improved compared to commercial spray dried and freeze dried samples. All the above results suggested that FDP was an adequate procedure for the production of high-quality tomato powder.
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Sayago-Ayerdi S, García-Martínez DL, Ramírez-Castillo AC, Ramírez-Concepción HR, Viuda-Martos M. Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review. Foods 2021; 10:foods10081952. [PMID: 34441729 PMCID: PMC8393595 DOI: 10.3390/foods10081952] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/13/2021] [Accepted: 08/19/2021] [Indexed: 12/11/2022] Open
Abstract
Tropical and subtropical fruits are recognized as a source of a high content of bioactive compounds and health promoting properties due to their nutritional composition. These beneficial health effects are related to the content of several of these bioactive compounds, mainly flavonoids and non-flavonoid phenolics. Many of these compounds are common in different tropical fruits, such as epicatechin in mango, pineapple, and banana, or catechin in pineapple, cocoa or avocado. Many studies of tropical fruits had been carried out, but in this work an examination is made in the current literature of the flavonoids and non-flavonoid phenolics content of some tropical fruits and their coproducts, comparing the content in the same units, as well as examining the role that these compounds play in health benefits.
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Affiliation(s)
- Sonia Sayago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Diana Laura García-Martínez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Ailin Cecilia Ramírez-Castillo
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Heidi Rubí Ramírez-Concepción
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic, Av Tecnológico 2595, Col Lagos del Country, Tepic 63175, Nayarit Mexico, Mexico; (S.S.-A.); (D.L.G.-M.); (A.C.R.-C.); (H.R.R.-C.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UMH), Agro-Food Technology Department, Miguel Hernández University, Orihuela, 03312 Alicante, Spain
- Correspondence: ; Tel.: +34-966-749-661
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Li J, Li W, Deng Z, Li H, Yu Y, Zhang B. Comparison of free, conjugated, and insoluble-bound phenolics and their antioxidant activities in oven-drying and freeze-drying bamboo (Phyllostachys edulis) shoot tips. J Food Sci 2021; 86:4223-4243. [PMID: 34383327 DOI: 10.1111/1750-3841.15881] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 05/28/2021] [Accepted: 07/19/2021] [Indexed: 11/29/2022]
Abstract
Bamboo(Phyllostachys edulis) shoot was reported to be rich in phenolics. In the present study, free phenolics, conjugated phenolics, and insoluble-bound phenolics of oven-drying and freeze-drying bamboo shoot tips were extracted and separated, of which total phenolic content (TPC), total flavonoid content (TFC), and their antioxidant activities were determined. Phenolics of different binding forms were qualitatively analyzed using HPLC-ESI-QqQ-MS. A total of 22, 41, and 28 compounds were confirmed or tentatively identified in free, conjugated, and insoluble-bound phenolic extraction, respectively. The majority of the identified compounds were organic acids and phenolic acids. Oven-drying samples exhibited higher TPC (10.53-24.92 mg GAE/100 g DW) and TFC (5.80-33.27 mg CE/100 g DW) values, and stronger antioxidant activities (DPPH, ABTS, and FRAP) than freeze-drying (TPC: 1.67-15.28 mg GAE/100 g DW, TFC: 1.43-29.05 mg CE/100 g DW). Insoluble-bound phenolics were the major contributor to the total antioxidant activity. The present study investigated the phenolics composition and antioxidant activities of different binding forms in bamboo shoot tip comprehensively, and provided available information for their high-value deep-processing.
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Affiliation(s)
- Jiaqiao Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.,School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Wenting Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Yan Yu
- School of Public Health, Xi'an Jiaotong University, Xi'an, Shaanxi, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
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Choopan W, Panpipat W, Nisoa M, Cheong LZ, Chaijan M. Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying. PLoS One 2021; 16:e0253834. [PMID: 34170970 PMCID: PMC8232433 DOI: 10.1371/journal.pone.0253834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Accepted: 06/15/2021] [Indexed: 11/18/2022] Open
Abstract
The objective of this research was to comparatively investigate the effect of hot air drying (HA) and hybrid microwave-infrared drying (MI) on physico-chemical characteristics of Thai fermented fish viscera, Tai-Pla, curry powder (TCP). HA was carried out at 60°C, 70°C, and 80°C and MI was carried out at a microwave power of 740, 780, and 810 W with a constant infrared heating power (500 W) for different drying times to obtain the final moisture content ≤ 12.0% and the water activity (aw) ≤ 0.6. The quality characteristics of TCP were governed by HA temperature and MI output power. TCP dried using HA and MI at all conditions had similar contents of protein, lipid, ash, fiber, and carbohydrate (p>0.05). The fastest drying rate was detected when MI at 810 W for 40 min was applied (p<0.05). In this condition, TCP had the lowest browning index (A294 and A420) and the highest lightness (L* value) (p<0.05). TCP dried with MI at all powers had higher phenolic content and lower TBARS compared to HA (p<0.05). However, no significant differences in DPPH• scavenging activity were observed among TPC made by HA and MI (p>0.05). Similar Fourier transform infrared (FTIR) spectra with different peak intensities were observed in all samples, indicating the same functional groups with different contents were found. The bulk density of all TCP ranged from 0.51 g/mL to 0.61 g/mL and the wettability ranged from 24.02% to 26.70%. MI at 810 W for 40 min effectively reduced the drying time (5-fold faster) and lowered the specific energy consumption (18-fold lower) compared to the HA at 60°C for 210 min. Therefore, MI is a promising drying technique to reduce the drying time and improve the overall quality of TCP.
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Affiliation(s)
- Warongporn Choopan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
- * E-mail:
| | - Mudtorlep Nisoa
- School of Science, Walailak University, Nakhon Si Thammarat, Thailand
| | - Ling-Zhi Cheong
- Department of Food Science and Engineering, School of Marine Science, Ningbo University, Ningbo, China
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, Thailand
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28
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Gościnna K, Pobereżny J, Wszelaczyńska E, Szulc W, Rutkowska B. Effects of drying and extraction methods on bioactive properties of plums. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107771] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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29
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Boubakri A, Najjaa H, Maghrebi H, Arfa AB, Neves MAD, Isoda H, Nakajima M, Neffati M. Effect of freeze‐drying on the antioxidant and the cytotoxic properties of
Allium
roseum
L. and its application in stabilizing food emulsions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdelbasset Boubakri
- Laboratoire des Ecosystèmes Pastoraux et Valorisation des Plantes Spontanées et des Micro‐organismes Associés Institut des Régions Arides Medenine Tunisia
- Department of Biology, Faculty of Sciences University of Gabes Gabès Tunisia
| | - Hanen Najjaa
- Laboratoire des Ecosystèmes Pastoraux et Valorisation des Plantes Spontanées et des Micro‐organismes Associés Institut des Régions Arides Medenine Tunisia
| | - Hanane Maghrebi
- Laboratoire des Ecosystèmes Pastoraux et Valorisation des Plantes Spontanées et des Micro‐organismes Associés Institut des Régions Arides Medenine Tunisia
| | - Abdelkarim Ben Arfa
- Laboratoire des Ecosystèmes Pastoraux et Valorisation des Plantes Spontanées et des Micro‐organismes Associés Institut des Régions Arides Medenine Tunisia
| | | | - Hiroko Isoda
- ARENA (Alliance for Research for North Africa) Tsukuba University Tsukuba Japan
| | - Mitsutoshi Nakajima
- Food Engineering Division National Food Research Institute, NARO Tsukuba Japan
| | - Mohamed Neffati
- Laboratoire des Ecosystèmes Pastoraux et Valorisation des Plantes Spontanées et des Micro‐organismes Associés Institut des Régions Arides Medenine Tunisia
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30
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SILVA JS, ORTIZ DW, GARCIA LGC, ASQUIERI ER, BECKER FS, DAMIANI C. Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.21419] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Sarpong F, Rashid MT, Wahia H, Aly TAGA, Zhou C. Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidant in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retained with significantly difference (p <0.05) the phytochemical and antioxidant concentrations and preserved the color and functional groups of dried pineapple under varying drying temperatures. The result also shows that concentrations of these compounds may differ as a result of disparities in the chemical composition which may be worsening by drying conditions such as higher temperature and lower RH. In effect, RH could savage the intensity of losses of these compounds and could therefore play a critical role in drying technology. Practical application: The loss of phytochemicals including polyphenols and antioxidant remains one of the challenging phenomena in drying technology. This research finds ameliorative option for mitigating against the loss of polyphenols and antioxidant by exploring the use of relative humidity (RH). The result shows that RH could savage the intensity of loss of these compounds and could therefore play a critical role in drying technology.
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Affiliation(s)
- Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR) , Oil Palm Research Institute , Kade , Ghana
| | | | - Hafida Wahia
- Council for Scientific and Industrial Research (CSIR) , Oil Palm Research Institute , Kade , Ghana
| | - Tahany Abdel-Ghafr Ahmed Aly
- School of Food and Biological Engineering , Jiangsu University , Zhenjiang , China
- Regional Center for Food and Feed, Agricultural Research Center , 12619, Giza , Egypt
| | - Cunshan Zhou
- School of Food and Biological Engineering , Jiangsu University , Zhenjiang , China
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32
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Zhang B, Zhang Y, Li H, Deng Z, Tsao R. A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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33
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Tan S, Ke Z, Chai D, Miao Y, Luo K, Li W. Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods. Food Chem 2020; 338:128062. [PMID: 32950009 DOI: 10.1016/j.foodchem.2020.128062] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/18/2020] [Accepted: 09/08/2020] [Indexed: 10/23/2022]
Abstract
The aim of this study was to evaluate the effects of freeze drying and oven drying on appearance, chemical components and antioxidant activities of three cultivars of tomatoes. This study showed cultivar 18,131 would provide the highest phenolic contents and ABTS radical scavenging activity, and cultivar 1862 provide the highest lycopene content after oven drying. On the basis of appearance and contents of polyphenols, freeze drying showed better results. However, oven drying was found superior in decreasing degradation of lycopene. The effects of drying on the polyphenol contents varied depending on the cultivars. In addition, there is no significant difference of antioxidant activities between freeze dried and oven dried tomatoes. These results also demonstrated that freeze drying is superior in maintaining physical structure and phenolic contents of tomato slices. However, oven drying is a viable option for drying tomatoes considering both costing and contents of lycopene.
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Affiliation(s)
- Si Tan
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China.
| | - Zunli Ke
- Morphological Laboratory, Basic Medical School, Guizhou University of Traditional Chinese Medicine, 550025 Guizhou, China
| | - Dan Chai
- Horticultural Research Institute of Chengdu Academy of Agriculture and Forestry Sciences, 611130 Chengdu, China
| | - Yiwen Miao
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Kui Luo
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
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35
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Tomsone L, Galoburda R, Kruma Z, Cinkmanis I. Characterization of dried horseradish leaves pomace: phenolic compounds profile and antioxidant capacity, content of organic acids, pigments and volatile compounds. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03521-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractHorseradish (Armoracia rusticana) leaves pomace, which contains high-value bioactive compounds, is the product resulting from pressing horseradish leaves for juice production. The aim of the current research was to investigate the effect of convective, microwave-vacuum and freeze-drying on the content of bioactive compounds in horseradish leaves pomace. Convective hot air-drying was performed at 40, 60 and 80 °C. The total phenolic content (TPC), total flavonoid content (TFC), total flavan-3-ol content, total phenolic acid content, total flavonol content, chlorophylls and total carotenoids, and antioxidant activity were determined by spectrophotometric methods. Individual profiles of phenols and organic acids are estimated by high-performance liquid chromatography (HPLC), but volatile compounds are estimated by gas chromatography (GC). Totally, 14 individual phenolic compounds, 8 organic acids, and 49 volatile compounds were analysed in the studied samples. The main phenolic compound identified in horseradish leaves pomace was rutin (3231 mg/100 g DW), among organic acids—quinic and malic acids, and volatile compounds—allyl isothiocyanate, 3-butenenitrile and benzyl alcohol. In the drying process, the content of some (total flavan-3-ols, total carotenoids content) compounds increased, but others (TPC, total organic acids content) decreased, and it was drying method-dependent. Freeze-drying caused the reduction of TPC by 29%, whereas convective drying by 53–59%. Fresh pomace contains such isothiocyanates as allyl isothiocyanate and butyl isothiocyanate, which were completely lost in the drying process. Freeze-drying allowed the best retention of various phenolic and volatile compounds in horseradish leaves pomace.
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36
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Zhang C, Chen X, Zhang J, Kilmartin PA, Quek SY. Exploring the effects of microencapsulation on odour retention of fermented noni juice. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Ge S, Chen Y, Ding S, Zhou H, Jiang L, Yi Y, Deng F, Wang R. Changes in volatile flavor compounds of peppers during hot air drying process based on headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3087-3098. [PMID: 32083310 DOI: 10.1002/jsfa.10341] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 02/17/2020] [Accepted: 02/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3-butanediol, 2-acetylfuran, and 2-methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2-methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60-80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5-methylfurfural, and 2-acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS-GC-IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shuai Ge
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Hui Zhou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Youjin Yi
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Fangming Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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38
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Frühbauerová M, Červenka L, Hájek T, Salek RN, Velichová H, Buňka F. Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition. POTRAVINARSTVO 2020. [DOI: 10.5219/1310] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.
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39
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Li Y, Jiang Y, Chu Q, Zheng X. Radix Tetrastigma
extract from different origins protect RAW264.7 macrophages against LPS‐induced inflammation. J Food Sci 2020; 85:1586-1595. [DOI: 10.1111/1750-3841.15113] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 01/10/2020] [Accepted: 02/11/2020] [Indexed: 12/16/2022]
Affiliation(s)
- Yonglu Li
- Department of Food Science and NutritionZhejiang University Hangzhou 310058 People's Republic of China
- Zhejiang Key Laboratory for Agro‐food ProcessingZhejiang University Hangzhou 310058 People's Republic of China
- Fuli Institute of Food ScienceZhejiang University Hangzhou 310058 People's Republic of China
| | - Yong Jiang
- Shanghai Zhengyue Enterprise Management Co., Ltd. 19th Floor, Block B, Xinchengkonggu Building, NO.388 Zhongjiang Road, Putuo District Shanghai 600062 People's Republic of China
| | - Qiang Chu
- Department of Food Science and NutritionZhejiang University Hangzhou 310058 People's Republic of China
- Zhejiang Key Laboratory for Agro‐food ProcessingZhejiang University Hangzhou 310058 People's Republic of China
- Fuli Institute of Food ScienceZhejiang University Hangzhou 310058 People's Republic of China
| | - Xiaodong Zheng
- Department of Food Science and NutritionZhejiang University Hangzhou 310058 People's Republic of China
- Zhejiang Key Laboratory for Agro‐food ProcessingZhejiang University Hangzhou 310058 People's Republic of China
- Fuli Institute of Food ScienceZhejiang University Hangzhou 310058 People's Republic of China
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40
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Li W, Li Y, Bi J, Ji Q, Zhao X, Zheng Q, Tan S, Gao X. Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis. J Food Biochem 2020; 44:e13174. [PMID: 32150644 DOI: 10.1111/jfbc.13174] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 11/28/2022]
Abstract
Hongjv peel (HP), a spice rich in polyphenols, is generally dried for its preservation. Hot air drying (HAD) at 50°C, 60°C, 70°C, and 80°C was performed in this study to dehydrate HP and it was found that the drying rate increased in line with the increase of HAD temperature. Absorbance analysis showed that HAD induced significant decreases in the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity of HP. Ultra performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) analysis found 18 phytochemicals in the HP, including 11 flavonoids, 6 phenolic acids, and 1 triterpenoid, while multivariate analysis revealed that chlorogenic acid, hesperidin, naringenin, and phloretin in the HP were influenced mainly by HAD. HAD-induced degradations were non-spontaneous, endothermic reactions, consistent with the first-order reaction kinetics. In addition, the results suggest that HAD is more likely to degrade polyphenols that include an ester bond or glucoside. PRACTICAL APPLICATIONS: Among the various methods of preservation used to process spices, HAD is still the most effective. The polyphenol of HP possesses numerous health benefits, including being anti-oxidative, anti-inflammatory, anticancer, antiproliferative, and other qualities. This study provides a method through which to obtain insight into the effects of HAD on polyphenols in food, and indicates potential targets to increase the polyphenol content in HP.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Yuhong Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Jiao Bi
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Qin Ji
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Qiaoran Zheng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xiaoxv Gao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
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41
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Utpott M, Ramos de Araujo R, Galarza Vargas C, Nunes Paiva AR, Tischer B, de Oliveira Rios A, Hickmann Flôres S. Characterization and application of red pitaya (
Hylocereus polyrhizus)
peel powder as a fat replacer in ice cream. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14420] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Michele Utpott
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Rubilene Ramos de Araujo
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Carolina Galarza Vargas
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Ana Raisa Nunes Paiva
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Bruna Tischer
- Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Alessandro de Oliveira Rios
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Simone Hickmann Flôres
- Bioactive Compounds Laboratory, Food Science and Technology Institute Federal University of Rio Grande do Sul Porto Alegre Brazil
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Abstract
Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires long operation times and the product characteristics are not desirable. In contrast, FD produces high quality products, but requires long processing times, high energy consumption and high operation costs. As an alternative, the Refractance Window® (RW) drying is relatively simple and cheap technique. The objective of this study was to compare the effect of CD, FD and RW techniques, on the moisture content, water activity, color, porosity, volume change, vitamin C and carotenoids content in guava samples. The samples dried by RW required less time to reduce the moisture content and exhibited smaller changes in color than CD or FD. There were greater losses of carotenoids and vitamin C when drying by CD whereas RW had similar losses than FD. Lyophilized products exhibited minor change in volume and greater porosity. RW results in better retention of properties, compared with other drying techniques. Based on this, RW is a promising technique for the development of guava snacks.
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43
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Tan S, Wang Z, Xiang Y, Deng T, Zhao X, Shi S, Zheng Q, Gao X, Li W. The effects of drying methods on chemical profiles and antioxidant activities of two cultivars of Psidium guajava fruits. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108723] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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He Y, Bu L, Xie H, Liang G. Antioxidant activities and protective effects of duck embryo peptides against H2 O2-induced oxidative damage in HepG2 cells. Poult Sci 2019; 98:7118-7128. [PMID: 31347690 PMCID: PMC8914000 DOI: 10.3382/ps/pez430] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Accepted: 07/12/2019] [Indexed: 01/01/2023] Open
Abstract
Previous work showed that peptides from duck eggs incubated for 15 D presented high total antioxidant activities. Here, this work explore the antioxidant activities of different segments, ZT1 (≤3 KD), ZT2 (≤10 KD), and ZT3 (≤30 KD), derived from duck embryo peptides and their protective effects against H2 O2-induced oxidative damage in HepG2 cells. Peptides present no cytotoxicity to HepG2 cells. Moreover, ZT1 exhibits a higher ability to scavenge several radicals as well as stronger inhibition of H2 O2-induced oxidative stress than ZT2 and ZT3. The activities of catalase and glutathione peroxidase as well as total superoxide dismutase increase in a concentration-dependent manner. Peptides are isolated from ZT1 and then subjected to LC-MS/MS to identify their sequences, followed by functional annotation, bioinformatics prediction, and hot-spot motif recognition. As a result, 413 potential functional peptides are identified, with some compounds exhibiting more than 1 function. This work will help for exploring bioactive substances in duck embryo eggs and enhance the utilization value of duck or other poultry eggs.
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Affiliation(s)
- Ying He
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, PR China
| | - Lijun Bu
- Chongqing Academy of Animal Science, Chongqing Engineering Research Center of Meat Quality Evaluation and Processing, Rongchang, Chongqing 402460, PR China
| | - Huadong Xie
- Chongqing Academy of Animal Science, Chongqing Engineering Research Center of Meat Quality Evaluation and Processing, Rongchang, Chongqing 402460, PR China
- Corresponding authors
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, PR China
- Corresponding authors
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45
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Alvarez C, Ospina S, Orrego CE. Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14288] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Catalina Alvarez
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia Sede Manizales Manizales Colombia
| | - Sebastian Ospina
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia Sede Manizales Manizales Colombia
| | - Carlos E. Orrego
- Instituto de Biotecnología y Agroindustria, Departamento de Ingeniería QuímicaUniversidad Nacional de Colombia Sede Manizales Manizales Colombia
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46
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Tan S, Tang J, Shi W, Wang Z, Xiang Y, Deng T, Gao X, Li W, Shi S. Effects of three drying methods on polyphenol composition and antioxidant activities of Litchi chinensis Sonn. Food Sci Biotechnol 2019; 29:351-358. [PMID: 32257518 DOI: 10.1007/s10068-019-00674-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/11/2019] [Accepted: 08/21/2019] [Indexed: 11/26/2022] Open
Abstract
The aim of this study was to investigate the effects of three different drying methods, freeze drying (FD), vacuum drying (VD) and oven drying (OD) on phenolic contents and antioxidant activities of litchi fruits. 20 polyphenols were exactly identified in the litchi fruits by UPLC-QqQ/MS. Significant losses were observed in the contents of total polyphenols and antioxidant activities in the dried litchi when compared with the fresh litchi. Principle component analysis indicated that there was significant difference of phenolic component between the use of thermal drying (VD and OD) and FD. Our results suggest that FD is the optimum drying method for litchi fruits considering the content of total polyphenols and antioxidant activities.
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Affiliation(s)
- Si Tan
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Jianmin Tang
- 2Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, Chongqing Engineering Research Center for Special Plant Seedling, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, 402160 China
| | - Wenjing Shi
- 3Fruit Research Institute, Chongqing Academy of Agricultural Sciences, Chongqing, 401329 China
| | - Zhuwei Wang
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Yuanyuan Xiang
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Tingwei Deng
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Xiaoxu Gao
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Wenfeng Li
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
| | - Shengyou Shi
- 1School of Advanced Agriculture and Bioengineering, Yangtze Normal University, 408100 Chongqing, China
- 4Institute of China Southern Subtropical Crop Research, Chinese Academy of Tropical Agricultural Sciences (CATAS), Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture, Guangdong, 524091 China
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47
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Evaluation of the impact of pre-treatment and extraction conditions on the polyphenolic profile and antioxidant activity of Belgium apple wood. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03373-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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48
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Özcan MM, Al Juhaimi F, Ahmed IAM, Uslu N, Babiker EE, Ghafoor K. Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits. Journal of Food Science and Technology 2019; 57:233-242. [PMID: 31975726 DOI: 10.1007/s13197-019-04052-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/28/2019] [Accepted: 08/20/2019] [Indexed: 11/28/2022]
Abstract
Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 °C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin-Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.
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Affiliation(s)
- Mehmet Musa Özcan
- 1Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Fahad Al Juhaimi
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A Mohamed Ahmed
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Nurhan Uslu
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadil E Babiker
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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49
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Aragüez‐Fortes Y, Robaina‐Morales LM, Pino JA. Optimization of the spray‐drying parameters for developing guava powder. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Jorge A. Pino
- Department of Aromas, Food Industry Research InstituteCarretera a Guatao Km 3.5 Havana Cuba
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50
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Comparison of freeze-drying and hot air-drying on Asian pear ( Pyrus pyrifolia Nakai 'Niitaka') powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds. Journal of Food Science and Technology 2019; 56:2836-2844. [PMID: 31205339 DOI: 10.1007/s13197-019-03700-1] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2019] [Accepted: 03/06/2019] [Indexed: 10/26/2022]
Abstract
The bioaccessibility, antioxidant activity, and bioactive and volatile compounds of freeze-dried Asian pear powder (FDAPP) and hot air-dried Asian pear powder (HDAPP) were investigated. Compared to FDAPP, HDAPP exhibited significantly (p < 0.05) higher total phenolic, arbutin, and bioaccessible phenolic contents and the ferric reducing ability of plasma for the free phenolic fraction. However, all antioxidant activities for the bound phenolic fraction were lower in HDAPP, which could contribute to the release of bound antioxidant components due to cell rupture in the HDAPP. Based on the volatile profile, hot air drying provided a sweet as well as attractive flavor in the Asian pear powder (APP). Considering economic viability, higher levels of bioactive compounds, and desirable aromatic properties, hot air drying is the better option compared to freeze-drying for APP production, which could be used as a functional ingredient in food products.
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