1
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Lan T, Wang J, Lei Y, Lei J, Sun X, Ma T. A new source of starchy flour: Physicochemical and nutritional properties of starchy kiwifruit flour. Food Chem 2024; 435:137627. [PMID: 37804722 DOI: 10.1016/j.foodchem.2023.137627] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 09/16/2023] [Accepted: 09/27/2023] [Indexed: 10/09/2023]
Abstract
The physicochemical and nutritional properties of three starchy kiwifruit flour (SKF) were systematically studied. The results revealed that the total starch content of SKF was 66.63-80.42%. SKF showed a B-type crystal structure with a grain size between 7.08 and 9.02 μm. In comparison to corn starch and potato starch, SKF possessed a lower pH (3.43-4.28), transparency (0.68-1.11%) and setback value (0.20-1.73 Pa·s) and a higher swelling power (9.42-15.02 g/g) and hot paste viscosity (1.73-2.10 Pa·s). Moreover, SFK was rich in protein and various mineral elements. It also contained high levels of total phenolics and exhibited a strong antioxidant capacity. The resistant starch content in SKF was as high as 67.19-73.22%, and the rapidly digestible starch content was remarkably lower than that of corn and potato starch. Overall, these unique physicochemical properties of SKF, coupled with its nutritional benefits, give it a good development potential in the food industry.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jiaqi Wang
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China
| | - Jing Lei
- Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling, 712100, China
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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2
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Qiu Z, Ren S, Zhao J, Cui L, Li H, Jiang B, Zhang M, Shu L, Li T. Comparative analysis of the nutritional and biological properties between the pileus and stipe of Morchella sextelata. Front Nutr 2024; 10:1326461. [PMID: 38249598 PMCID: PMC10796790 DOI: 10.3389/fnut.2023.1326461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 12/19/2023] [Indexed: 01/23/2024] Open
Abstract
Morchella sextelata is a highly prized edible mushroom and is widely consumed for its distinctive taste and texture. The stipe of M. sextelata is significantly lower in priced compared to the pileus. The aim of this study was to conduct a comprehensive comparative analysis of the nutritional and biological properties between the pileus and stipe of M. sextelata. The results revealed that the stipe exhibited comparable levels of various nutrients and bioactive compounds to those found in the pileus. The stipe showed significantly higher levels of crude dietary fiber, various mineral elements, vitamins, amino acids, 5'-nucleotides, fatty acids, and specific sugars. Additionally, it also demonstrated significant abundance in bioactive compounds such as total flavonoids and ergothioneine. Overall, our study provides valuable insights into unlocking further knowledge about M. sextelata's nutritional composition while highlighting its potential health benefits associated with different parts of this highly esteemed edible mushroom.
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Affiliation(s)
- Zhiheng Qiu
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Shuhua Ren
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Jiazhi Zhao
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Lingxiu Cui
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Hongpeng Li
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Bei Jiang
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Miao Zhang
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Lili Shu
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
| | - Tianlai Li
- Modern Protected Horticulture Engineering and Technology Center, College of Horticulture, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Protected Horticulture of Education Ministry and Liaoning Province, Shenyang, China
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3
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Yang F, Zhao R, Suo J, Ding Y, Tan J, Zhu Q, Ma Y. Understanding quality differences between kiwifruit varieties during softening. Food Chem 2024; 430:136983. [PMID: 37527582 DOI: 10.1016/j.foodchem.2023.136983] [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: 03/02/2023] [Revised: 07/17/2023] [Accepted: 07/22/2023] [Indexed: 08/03/2023]
Abstract
Research into variations between kiwifruit varieties particularly their softening quality during storage is important in improving kiwifruit quality. The potential reasons for ripening quality differences between 'Cuixiang' (CX) and 'Hayward' (HWD) kiwifruit were analyzed by physiology and metabolomic data combined with the random forests learning algorithm. The results showed that the storability difference between the two varieties mainly resulted from differences in polygalacturonase (PG) and β-galactosidase activities. The 1 °C slowed the fruit softening process of both varieties by decreasing their PG activities. A total of 368 metabolites were identified and amino acid, carbohydrate, cofactors and vitamins, as well as nucleotide metabolism are key metabolic modules that affect the ripening differences of CX and HWD kiwifruit. A total of 30 metabolites showed remarkable ability in distinguish the ripening quality of CX and HWD kiwifruit, in which d-glucose, d-maltose, 2-hydroxybutyric acid, phenyllactate, and vitamin B2 were noteworthy for their potential application on the evaluation of kiwifruit taste and nutritional value. These findings provide positive insights into the underlying mechanism of ripening quality differences between CX and HWD kiwifruit and new ideas for identifying key metabolic markers in kiwifruit.
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Affiliation(s)
- Fan Yang
- College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Renkai Zhao
- College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Jiangtao Suo
- Shaanxi Bairui Kiwi Research Institute Co., Ltd., in China, Xi'an, Shaanxi 710000, PR China
| | - Yuduan Ding
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Jiawei Tan
- College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China
| | - Qinggang Zhu
- College of Horticulture, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
| | - Yanping Ma
- College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100, PR China.
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4
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Chen M, Chen X, Guo Y, Liu N, Wang K, Gong P, Zhao Y, Cai L. Effect of in vitro digestion and fermentation of kiwifruit pomace polysaccharides on structural characteristics and human gut microbiota. Int J Biol Macromol 2023; 253:127141. [PMID: 37776924 DOI: 10.1016/j.ijbiomac.2023.127141] [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: 05/26/2023] [Revised: 09/26/2023] [Accepted: 09/27/2023] [Indexed: 10/02/2023]
Abstract
Kiwifruit pomace is abundant in polysaccharides that exhibit diverse biological activities and prebiotic potential. This study delves into the digestive behavior and fermentation characteristics of kiwifruit pomace polysaccharides (KFP) through an in vitro simulated saliva-gastrointestinal digestion and fecal fermentation. The results reveal that following simulated digestion of KFP, its molecular weight reduced by 4.7%, and the reducing sugar (CR) increased by 9.5%. However, the monosaccharide composition and Fourier transform infrared spectroscopy characteristics showed no significant changes, suggesting that KFP remained undigested. Furthermore, even after saliva-gastrointestinal digestion, KFP retained in vitro hypolipidemic and hypoglycemic activities. Subsequently, fecal fermentation significantly altered the physicochemical properties of indigestible KFP (KFPI), particularly leading to an 89.71% reduction in CR. This indicates that gut microbiota could decompose KFPI and metabolize it into SCFAs. Moreover, after 48 h of KFPI fecal fermentation, it was observed that KFPI contributed to maintaining the balance of gut microbiota by promoting the proliferation of beneficial bacteria like Bacteroides, Lactobacillus, and Bifidobacterium, while inhibiting the unfavorable bacteria like Bilophila. In summary, this study offers a comprehensive exploration of in vitro digestion and fecal fermentation characteristics of KFP, providing valuable insights for potential development of KFP as a prebiotic for promoting intestinal health.
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Affiliation(s)
- Mengyin Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Xuefeng Chen
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China.
| | - Yuxi Guo
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Nannan Liu
- College of Chemistry and Materials Science, Weinan Normal University, Weinan 714000, China
| | - Ketang Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Pin Gong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Yanni Zhao
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
| | - Luyang Cai
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi 'an 710021, China
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5
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Jue DW, Sang XL, Li ZX, Zhang WL, Liao QH, Tang J. Determination of the effects of pre-harvest bagging treatment on kiwifruit appearance and quality via transcriptome and metabolome analyses. Food Res Int 2023; 173:113276. [PMID: 37803588 DOI: 10.1016/j.foodres.2023.113276] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/08/2023] [Accepted: 07/11/2023] [Indexed: 10/08/2023]
Abstract
Bagging is an effective cultivation strategy to produce attractive and pollution-free kiwifruit. However, the effect and metabolic regulatory mechanism of bagging treatment on kiwifruit quality remain unclear. In this study, transcriptome and metabolome analyses were conducted to determine the regulatory network of the differential metabolites and genes after bagging. Using outer and inner yellow single-layer fruit bags, we found that bagging treatment improved the appearance of kiwifruit, increased the soluble solid content (SSC) and carotenoid and anthocyanin levels, and decreased the chlorophyll levels. We also identified 41 differentially expressed metabolites and 897 differentially expressed genes (DEGs) between the bagged and control 'Hongyang' fruit. Transcriptome and metabolome analyses revealed that the increase in SSC after bagging treatment was mainly due to the increase in D-glucosamine metabolite levels and eight DEGs involved in amino sugar and nucleotide sugar metabolic pathways. A decrease in glutamyl-tRNA reductase may be the main reason for the decrease in chlorophyll. Downregulation of lycopene epsilon cyclase and 9-cis-epoxycarotenoid dioxygenase increased carotenoid levels. Additionally, an increase in the levels of the taxifolin-3'-O-glucoside metabolite, flavonoid 3'-monooxygenase, and some transcription factors led to the increase in anthocyanin levels. This study provides novel insights into the effects of bagging on the appearance and internal quality of kiwifruit and enriches our theoretical knowledge on the regulation of color pigment synthesis in kiwifruit.
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Affiliation(s)
- Deng-Wei Jue
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China; Southwest University, College of Horticulture and Landscape, Chongqing 400715, China
| | - Xue-Lian Sang
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China.
| | - Zhe-Xin Li
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China
| | - Wen-Lin Zhang
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China
| | - Qin-Hong Liao
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China
| | - Jianmin Tang
- Chongqing Key Laboratory of Economic Plant Biotechnology, Collaborative Innovation Center of Special Plant Industry in Chongqing, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan 402160, China.
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6
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Naoom AY, Kang W, Ghanem NF, Abdel-Daim MM, El-Demerdash FM. Actinidia deliciosa as a complemental therapy against nephropathy and oxidative stress in diabetic rats. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2023.03.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
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7
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Zhang Z, Long Y, Yin X, Wang W, Li W, Chen T, Chen J, Chen X, Wang B, Ma J. Metabolome and Transcriptome Analysis of Sulfur-Induced Kiwifruit Stem Laccase Gene Involved in Syringyl Lignin Synthesis against Bacterial Canker. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13566-13576. [PMID: 37651104 DOI: 10.1021/acs.jafc.3c02653] [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: 09/01/2023]
Abstract
Kiwifruit canker is caused by Pseudomonas syringae pv. actinidiae and is one of the most destructive diseases of kiwifruit worldwide. Sulfur can improve the deposit of lignin in kiwifruit stems and induce disease resistance, but the action mechanism at the molecular level remains unclear. This omics-based study revealed that sulfur-induced S lignin synthesis contributes to disease resistance. Histological staining verified sulfur-enhanced total lignin deposition in kiwifruit stems. High-performance liquid chromatography and confocal Raman microscopy showed that sulfur-activated S lignin was mainly deposited in the cell corner. Metabolome and transcriptome analysis revealed that the levels of phenylpropanoid pathway S lignin precursors sinapic acid and sinapyl alcohol were significantly increased and 16 laccase genes were upregulated. Sulfur-induced resistance defense promoted elevated laccase activity by activating the laccase genes, participating in sinapic acid and sinapyl alcohol substance synthesis, and ultimately polymerizing S lignin at cell corner against kiwifruit canker disease.
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Affiliation(s)
- Zhuzhu Zhang
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Youhua Long
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
- Teaching Experiment Farm, Guizhou University, Guiyang 550025, China
| | - Xianhui Yin
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Weizhen Wang
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Wenzhi Li
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Tingting Chen
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Jia Chen
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Xuetang Chen
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Bince Wang
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
| | - Jiling Ma
- Research Center for Engineering Technology of Kiwifruit, Institute of Crop Protection, College of Agriculture, Guizhou University, Guiyang 550025, China
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Wang Z, Wang M, Yang T, Wang Y, Sun D, Pang J. Effect of Processing on Reduction in Chiral Pesticide Hexaconazole for Kiwifruit Juice. Molecules 2023; 28:6113. [PMID: 37630365 PMCID: PMC10459332 DOI: 10.3390/molecules28166113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/10/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
In this study, the residue levels of chiral pesticide hexaconazole during kiwifruit juice processing (peeling, homogenization, and sterilization) were investigated by using high-performance liquid chromatography (HPLC), and the dietary risk during these processes was also assessed. Hexaconazole was applied at dosages of 173.33 and 346.66 mg/L (recommended and double recommended dosage) in kiwifruit. In the peeling process, 87.7% to 89.2% of the residues were decreased after peeling. Levels of hexaconazole residues in homogenization and sterilization processes further increased from 0.49% to 24.3% and from 0.2% to 3.0%, respectively. Processing factors (PFs) for (+)- and (-)-hexaconazole after peeling, homogenization, and sterilization were 0.12, 0.88, 0.99 for low-dose treatment and 0.12, 0.87, 0.99 for high-dose treatment, respectively. The enantioselectivity of hexaconazole during these procedures was evaluated by enantiomeric fractions (EFs) values, which were around 0.5 throughout all the procedures, indicating that hexaconazole enantiomers had similar dissipation behaviors during kiwifruit juice processing. The RQc of hexaconazole in pre-peeling samples was significantly greater than 100% under two dosages, while the peeling process can notably decrease the values to an acceptable level. The results of this study could provide guidance for agriculture applications and kiwi commodity production to decrease the risk of hexaconazole residue.
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Affiliation(s)
- Zelan Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; (Z.W.); (M.W.); (T.Y.); (Y.W.)
| | - Min Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; (Z.W.); (M.W.); (T.Y.); (Y.W.)
| | - Tianming Yang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; (Z.W.); (M.W.); (T.Y.); (Y.W.)
| | - Yao Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; (Z.W.); (M.W.); (T.Y.); (Y.W.)
| | - Dali Sun
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China; (Z.W.); (M.W.); (T.Y.); (Y.W.)
| | - Junxiao Pang
- School of Food Science and Engineering, Guiyang University, Guiyang 550005, China
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9
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Wu DT, Deng W, Li J, Geng JL, Hu YC, Zou L, Liu Y, Liu HY, Gan RY. Ultrasound-Assisted Deep Eutectic Solvent Extraction of Phenolic Compounds from Thinned Young Kiwifruits and Their Beneficial Effects. Antioxidants (Basel) 2023; 12:1475. [PMID: 37508013 PMCID: PMC10376641 DOI: 10.3390/antiox12071475] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/21/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Fruit thinning is a common practice employed to enhance the quality and yield of kiwifruits during the growing period, and about 30-50% of unripe kiwifruits will be thinned and discarded. In fact, these unripe kiwifruits are rich in nutrients and bioactive compounds. Nevertheless, the applications of thinned young kiwifruits and related bioactive compounds in the food and functional food industry are still limited. Therefore, to promote the potential applications of thinned young kiwifruits as value-added health products, the extraction, characterization, and evaluation of beneficial effects of phenolic compounds from thinned young fruits of red-fleshed Actinidia chinensis cv 'HY' were examined in the present study. A green and efficient ultrasound-assisted deep eutectic solvent extraction (UADE) method for extracting phenolic compounds from thinned young kiwifruits was established. A maximum yield (105.37 ± 1.2 mg GAE/g DW) of total phenolics extracted from thinned young kiwifruits by UADE was obtained, which was significantly higher than those of conventional organic solvent extraction (CSE, about 14.51 ± 0.26 mg GAE/g DW) and ultrasound-assisted ethanol extraction (UAEE, about 43.85 ± 1.17 mg GAE/g DW). In addition, 29 compounds, e.g., gallic acid, chlorogenic acid, neochlorogenic acid, catechin, epicatechin, procyanidin B1, procyanidin B2, quercetin-3-rhamnoside, and quercetin-3-O-glucoside, were identified in the kiwifruit extract by UPLC-MS/MS. Furthermore, the contents of major phenolic compounds in different kiwifruit extracts prepared by conventional organic solvent extraction (EE), ultrasound-assisted ethanol extraction (UEE), and ultrasound-assisted deep eutectic solvent extraction (UDE) were compared by HPLC analysis. Results revealed that the content of major phenolics in UDE (about 15.067 mg/g DW) was significantly higher than that in EE (about 2.218 mg/g DW) and UEE (about 6.122 mg/g DW), suggesting that the UADE method was more efficient for extracting polyphenolics from thinned young kiwifruits. In addition, compared with EE and UEE, UDE exhibited much higher antioxidant and anti-inflammatory effects as well as inhibitory effects against α-glucosidase and pancreatic lipase, which were closely associated with its higher content of phenolic compounds. Collectively, the findings suggest that the UADE method can be applied as an efficient technique for the preparation of bioactive polyphenolics from thinned young kiwifruits, and the thinned young fruits of red-fleshed A. chinensis cv 'HY' have good potential to be developed and utilized as functional foods and nutraceuticals.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Wen Deng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Jin-Lei Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
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10
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Lan T, Lv X, Zhao Q, Lei Y, Gao C, Yuan Q, Sun X, Liu X, Ma T. Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles. Food Chem X 2023; 17:100595. [PMID: 36824148 PMCID: PMC9941363 DOI: 10.1016/j.fochx.2023.100595] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 02/01/2023] [Accepted: 02/04/2023] [Indexed: 02/07/2023] Open
Abstract
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory quality and functional characteristics was established by PCA, and the effects of mono- and mixed culture fermentation on the sensory and aroma profiles of KJ were comparatively studied. Experiments determined that L. brevis (LB) was the optimal strain for monoculture fermentation, and L. plantarum (LP2):LB = 1:2 was the optimum ratio for mixed fermentation. The results showed that lactic acid bacteria (LAB) fermentation significantly reduced the pH, soluble solid content and lightness, and improved its functional characteristics and viscosity. Mixed culture fermentation was superior to monoculture fermentation in terms of colony counts, sensory quality and viscosity. In general, after LAB fermentation, the concentrations of esters, ketones, alcohols and terpenoids in KJ increased significantly, while the concentrations of aldehydes decreased significantly. The production of esters and terpenoids was more strongly promoted by monoculture fermentation, while mixed culture fermentation promoted the production of more ketones and alcohols. 2,5-octanedione and 1-octen-3-ol could be the characteristic aroma compounds of mixed fermented KJ.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xinran Lv
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi’an 710054, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China,Shaanxi Bairui Kiwifruit Research Co, Ltd, Xi’an 710054, China,Corresponding authors at: College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China (T. Ma).
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11
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Tang SR, Sun YX, Gu TT, Cao FF, Shen YB, He JP, Xie ZX, Li C. Phenolic compounds from Gomphrena globosa L.: phytochemical analysis, antioxidant, antimicrobial, and enzyme inhibitory activities in vitro. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2125584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Shi-Rong Tang
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Yan-Xi Sun
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Ting-Ting Gu
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Feng-Feng Cao
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Ying-Bin Shen
- School of Life Sciences, Guangzhou University, Guangzhou, China
| | - Ju-Ping He
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
| | - Zhen-Xing Xie
- School of Basic Medical Sciences, Henan University, Kaifeng, China
| | - Chao Li
- College of Food and Bioengineering, Xuzhou University of Technology, Xuzhou, Jiangsu, China
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12
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Comparative Study on Physicochemical and Nutritional Qualities of Kiwifruit Varieties. Foods 2022; 12:foods12010108. [PMID: 36613324 PMCID: PMC9818353 DOI: 10.3390/foods12010108] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/18/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
In order to study the physicochemical and nutritional characteristics of kiwifruit varieties, 14 kiwifruits from different species with different flesh colors were selected for research. The pectin content was significantly higher in green-fleshed kiwifruits than those in red-fleshed and yellow-fleshed kiwifruits. Red-fleshed kiwifruits had the highest total flavonoid content, and green-fleshed kiwifruits in A. eriantha had the highest chlorophyll a content, chlorophyll b content and total carotenoid content. The energy and carbohydrate contents of yellow-fleshed kiwifruits were significantly lower than those of red-fleshed kiwifruit. Moreover, the protein contents in A. chinensis and A. chinensis var. deliciosa were higher than those in other species. The content of vitamin C in A. eriantha was far higher than in other kiwifruits. Red-fleshed kiwifruits had a significantly higher vitamin E and vitamin B1 content than green-fleshed kiwifruits. In addition, 1-pentanol, trans-2-hexen-1-ol, n-hexane and styrene presented only in red-fleshed kiwifruits. Therefore, these could be used as a characteristic fragrance for red-fleshed kiwifruits. Moreover, the varieties were ranked comprehensively by principal component analysis (PCA), among which the top four highest-ranking kiwifruits among the 14 varieties were 'Huate', 'MHYX', 'Jinkui' and 'Xuxiang', respectively. This study provides a reference for consumers and markets on quality improvement and processing.
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13
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Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste. Foods 2022; 11:3232. [PMCID: PMC9601403 DOI: 10.3390/foods11203232] [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] [Indexed: 11/17/2022] Open
Abstract
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including ‘European red’, ‘DNS9’, ‘Bulgaskc’, ‘Canby’ and ‘Samodiva’ were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
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14
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Prolonged On-Vine vs. Cold of Actinidia eriantha: Differences in Fruit Quality and Aroma Substances during Soft Ripening Stage. Foods 2022; 11:foods11182860. [PMID: 36140991 PMCID: PMC9497916 DOI: 10.3390/foods11182860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/05/2022] [Accepted: 09/10/2022] [Indexed: 11/17/2022] Open
Abstract
In order to find an efficient, economical and feasible method for soft ripening storage of kiwifruit, two softening methods (on-vine, cold) were utilized for the ‘Ganlv-2’ kiwifruit (Actinidia. eriantha) cultivar. A comprehensive evaluation was conducted on the quality changes in ‘Ganlv-2’ under different methods after fruit ripening by principal component analysis and mathematical modeling. Compared to kiwifruit under cold softening, kiwifruit treated with on-vine soft ripening had slightly greater sugar-acid ratios and flesh firmness and higher contents of dry matter, soluble solids, and soluble sugar. The titratable acid content was slightly lower in the on-vine group than in the cold group. The sensory evaluation results manifested little difference in fruit flavor between the two groups. However, at the end of the trial, the overripe taste of the on-vine group was lighter and the taste was sweeter than those of the cold group. More aromatic substances were emitted from the kiwifruit in the on-vine group. According to the mathematic model, there was no significant difference in fruit quality and flavor between the on-vine and traditional cold groups. The fruit in the on-vine group had a stronger flavor and lighter overripe flavor when they reached the edible state. This paper provided a novel storage method of A. eriantha, it can reduce the cost of traditional cold storage and reduce the pressure on centralized harvesting, and the feasibility of this method was verified from the fruit quality.
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15
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Insoluble and Soluble Dietary Fibers from Kiwifruit (Actinidia deliciosa) Modify Gut Microbiota to Alleviate High-Fat Diet and Streptozotocin-Induced TYPE 2 Diabetes in Rats. Nutrients 2022; 14:nu14163369. [PMID: 36014875 PMCID: PMC9414595 DOI: 10.3390/nu14163369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/12/2022] [Accepted: 08/15/2022] [Indexed: 11/30/2022] Open
Abstract
This study aims to examine the anti-diabetic properties of insoluble and soluble dietary fibers from kiwifruit (KIDF and KSDF) in rats with type 2 diabetes mellitus (T2DM) resulting from a high-fat diet (HFD) and streptozotocin (STZ). Both KIDF and KSDF treatments for four weeks remarkably decreased body weight and increased satiety. In addition, the blood glucose level and circulatory lipopolysaccharide (LPS) content were decreased, while the insulin resistance, inflammatory status, and lipid profiles improved. These anti-diabetic effects might be related to the regulation of gut microbiota and increased SCFA content. The key microbial communities of KIDF and KSDF were different. Furthermore, the KIDF treatment increased the level of total SCFAs and isobutyric acid, while KSDF increased the levels of total SCFAs and butyric acid. The association between critical species and SCFA and between SCFA and biochemical parameters indicated that the mechanisms of KIDF and KSDF on T2DM might be different.
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16
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Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. Antioxidants (Basel) 2022; 11:antiox11081441. [PMID: 35892643 PMCID: PMC9330863 DOI: 10.3390/antiox11081441] [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: 04/12/2022] [Revised: 07/05/2022] [Accepted: 07/15/2022] [Indexed: 12/10/2022] Open
Abstract
In the wake of arresting consumers’ health concerns associated with synthetic antioxidants used in meat products, kiwifruit peel by-product was explored as a natural antioxidant source in the current study. A lyophilized kiwifruit peel extract (KPE) at various concentrations of KPE1 (1.5%), KPE2 (3%), and KPE3 (4.5%) was incorporated into formulated beef sausages to compare the physicochemical, sensory quality, and antioxidant efficacy to the treatments of control (CT 0% KPE) and butylated hydroxytoluene (BHT 0.01%) during 12 d of refrigerated (4 ± 1 °C) storage. The KPE inclusion levels induced significantly higher yellowness (b*) values than CT and BHT, whereas no negative influence of KPE was revealed for lightness (L*) and redness (a*). The pH values of the KPE treatments were reduced, and cooking yield increased significantly (p < 0.05), in line with the increasing amount of KPE percentages (1.5%, 3%, and 4.5%) compared to CT and BHT samples. E-nose results showed an enhancement in aroma in KPE treatments, compared to BHT and CT, during the storage period. KPE3 treatment showed a constant lesser value in 2-Thiobarbituric acid reactive substances (TBARS) as storage days increased, compared to the CT and BHT samples. Overall, the KPE is effective for antioxidative capacity, and has the potential to be used as a natural antioxidant in beef sausage.
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17
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Li H, Lv S, Feng L, Peng P, Hu L, Liu Z, Hati S, Bimal C, Mo H. Smartphone-Based Image Analysis for Rapid Evaluation of Kiwifruit Quality during Cold Storage. Foods 2022; 11:foods11142113. [PMID: 35885355 PMCID: PMC9316195 DOI: 10.3390/foods11142113] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/13/2022] [Accepted: 07/13/2022] [Indexed: 11/18/2022] Open
Abstract
As a vitamin C–rich fruit, choosing the eating time for kiwifruit with the best quality during the shelf period is still a problem for consumers. This paper mainly focuses on the correlation between cold storage time, quality indexes, volatile flavor compounds of postharvest kiwifruit and RGB value readouts from photos taken by mobile phone. Results indicated that the R to B ratio values (Central R/B) and B to G ratio values (Central B/G) of the central site of kiwifruit were strongly associated with storage time and all quality indicators. The central R/B was negatively correlated with titratable acidity, vitamin C and 2,6-Nonadienal contents and firmness and positively correlated with storage time, weight loss, soluble solids content, total soluble sugars, total plate counts and 1,3-Cyclooctadiene. We provide a novel and smart strategy to predict the shelf life and quality parameters of kiwifruit by capturing and calculating RGB values using a smartphone.
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Affiliation(s)
- Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Shuang Lv
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Li Feng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Peng Peng
- School of Electrical and Control Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China;
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
| | - Subrota Hati
- SMC College of Dairy Science, Kamdhenu University, Anand 388110, India;
| | - Chitrakar Bimal
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China; (H.L.); (S.L.); (L.F.); (L.H.); (Z.L.)
- Correspondence: ; Tel.: +86-13525039059
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18
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Peng M, Gao Z, Liao Y, Guo J, Shan Y. Development of Functional Kiwifruit Jelly with chenpi (FKJ) by 3D Food Printing Technology and Its Anti-Obesity and Antioxidant Potentials. Foods 2022; 11:foods11131894. [PMID: 35804710 PMCID: PMC9265498 DOI: 10.3390/foods11131894] [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: 06/06/2022] [Revised: 06/20/2022] [Accepted: 06/23/2022] [Indexed: 11/16/2022] Open
Abstract
With the growing popularity of the concept of healthy diet, modern obesity treatment is gradually shifting from surgical or pharmacological treatment to nutritional intervention. As a safe and effective measure, natural product interventions are a potential strategy of obesity management. The present study aimed to develop a kind of functional food rich in bioactive compounds (chenpi, kiwifruit, and pectin as raw materials) and investigate their bioactive effects on a mouse model. For development of functional kiwifruit jelly with chenpi (FKJ), the results of single-factor and response surface experiments showed that the optimized formulation was composed of a 30.26% addition of chenpi, 35% addition of kiwifruit juice, and 2.88% addition of pectin. The FKJ obtained with the optimal formulation could be used as a 3D printing raw material to print the desired food shapes successfully. For bioactivity evaluation of FKJ, the results with a mouse model showed that the food intake, liver weight, and adipose tissue weight were significantly decreased after administration of FKJ with dose-dependent effect compared to the CON group (p < 0.05). Meanwhile, the serum levels of several inflammatory factors (TG, IL-6, and TNF-α) were decreased and the activities of several antioxidant-related enzymes (SOD, GSH-PX, and CAT) were increased. In short, a functional kiwifruit jelly with chenpi was developed in this study. It is a functional snack food rich in active phenolic compounds, low in calories, with antioxidant and anti-inflammatory activity, and prevents fat accumulation. FKJ could well meet the needs of modern people for nutrition and health and also promote the processing and utilization of natural products, and has good development prospects in the functional food industry.
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Affiliation(s)
- Mingfang Peng
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Zhipeng Gao
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Yanfang Liao
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
| | - Jiajing Guo
- Key Laboratory of Agro-Products Processing, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs of China, Beijing 100193, China;
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Correspondence: (J.G.); (Y.S.)
| | - Yang Shan
- International Joint Lab on Fruits & Vegetables Processing, Quality and Safety, Hunan Key Lab of Fruits & Vegetables Storage, Processing, Quality and Safety, Hunan Agriculture Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
- Longping Branch, Graduate School of Hunan University, Changsha 410125, China
- Correspondence: (J.G.); (Y.S.)
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19
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Zhao Y, Deng H, Chen Y, Li J, Chen S, Li C, Mu X, Hu Z, Li K, Wang W. Establishment and Optimization of Molecular Cytogenetic Techniques (45S rDNA-FISH, GISH, and Fiber-FISH) in Kiwifruit ( Actinidia Lindl.). FRONTIERS IN PLANT SCIENCE 2022; 13:906168. [PMID: 35734244 PMCID: PMC9208197 DOI: 10.3389/fpls.2022.906168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
The kiwifruit (Actinidia chinensis) has long been regarded as "the king of fruits" for its nutritional importance. However, the molecular cytogenetics of kiwifruit has long been hampered because of the large number of basic chromosome (x = 29), the inherent small size and highly similar morphology of metaphase chromosomes. Fluorescence in situ hybridization (FISH) is an indispensable molecular cytogenetic technique widely used in many plant species. Herein, the effects of post-hybridization washing temperature on FISH, blocking DNA concentration on genomic in situ hybridization (GISH), extraction method on nuclei isolation and the incubation time on the DNA fiber quality in kiwifruit were evaluated. The post-hybridization washing in 2 × saline sodium citrate (SSC) solution for 3 × 5 min at 37°C ensured high stringency and distinct specific FISH signals in kiwifruit somatic chromosomes. The use of 50 × blocking DNA provided an efficient and reliable means of discriminating between chromosomes derived from in the hybrids of A. chinensis var. chinensis (2n = 2x = 58) × A. eriantha (2n = 2x = 58), and inferring the participation of parental genitors. The chopping method established in the present study were found to be very suitable for preparation of leaf nuclei in kiwifruit. A high-quality linear DNA fiber was achieved by an incubation of 20 min. The physical size of 45S rDNA signals was approximately 0.35-0.40 μm revealed by the highly reproducible fiber-FISH procedures established and optimized in this study. The molecular cytogenetic techniques (45S rDNA-FISH, GISH, and high-resolution fiber-FISH) for kiwifruit was for the first time established and optimized in the present study, which is the foundation for the future genomic and evolutionary studies and provides chromosomal characterization for kiwifruit breeding programs.
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Affiliation(s)
- Yang Zhao
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
- Xinxiang Academy of Agricultural Sciences, Xinxiang, China
| | - Honghong Deng
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yao Chen
- Horticultural Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Jihan Li
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Silei Chen
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Chunyan Li
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
| | - Xue Mu
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
- Horticultural Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Zhongrong Hu
- Horticultural Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Kunming Li
- Horticultural Research Institute, Yunnan Academy of Agricultural Sciences, Kunming, China
| | - Weixing Wang
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing, China
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20
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Comparative metabolomic analysis of different-colored hawthorn berries (Crataegus pinnatifida) provides a new interpretation of color trait and antioxidant activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Shen S, Chen X, Zhuo Q, Ma Y, Wang J, Wang L, Gong Z, Huo J. Integrating untargeted metabolites and targeted analysis for discrimination of kiwifruits from different cultivars. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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22
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Actinidia deliciosa Mitigates Oxidative Stress and Changes in Pancreatic α-, β-, and δ-Cells and Immunohistochemical and Histological Architecture in Diabetic Rats. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:5224207. [PMID: 35529919 PMCID: PMC9068294 DOI: 10.1155/2022/5224207] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 03/15/2022] [Accepted: 04/18/2022] [Indexed: 12/30/2022]
Abstract
The present study evaluated the antioxidant capacity and antidiabetic effect of Actinidia deliciosa in diabetic rats. Rats were grouped as follows: control, Actinidia deliciosa aqueous extract (ADAE, 1 g/kg, daily and orally), streptozotocin (STZ, 50 mg/kg BW, single intraperitoneal dose), and STZ plus ADAE, respectively. Twenty-eight components were detected by GC-MS analysis with high phenolic contents and high DPPH scavenging activity. In vivo results revealed that rats treated with STZ showed a highly significant elevation in blood glucose and a decrease in insulin hormone levels. Thiobarbituric acid-reactive substances and hydrogen peroxide levels were elevated, while bodyweight, enzymatic, and nonenzymatic antioxidants were significantly decreased. Furthermore, histopathological and immunohistochemical insulin expression, besides ultrastructure microscopic variations (β-cells, α-cells, and δ-cells), were seen in pancreas sections supporting the obtained biochemical changes. Otherwise, rats supplemented with ADAE alone showed an improved antioxidant status and declined lipid peroxidation. Moreover, diabetic rats augmented with ADAE showed significant modulation in oxidative stress markers and different pancreatic tissue investigations compared to diabetic ones. Conclusively, ADAE has a potent antioxidant and hypoglycemic influence that may be utilized as a health-promoting complementary therapy in diabetes mellitus.
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23
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Li Q, Mo R, Wang R, Ni Z, Zheng Y, Han Y, Wu S, Tang F, Yuan X, Liu Y. Characterization and assessment of chemical components in walnuts with various appearances. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104361] [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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24
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Wang H, Li X, Wang J, Vidyarthi SK, Wang H, Zhang XG, Gao L, Yang KW, Zhang JS, Xiao HW. Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa). Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109062] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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25
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Xia H, Zhou Y, Lin Z, Guo Y, Liu X, Wang T, Wang J, Deng H, Lin L, Deng Q, Lv X, Xu K, Liang D. Characterization and functional validation of β-carotene hydroxylase AcBCH genes in Actinidia chinensis. HORTICULTURE RESEARCH 2022; 9:uhac063. [PMID: 35611182 PMCID: PMC9123235 DOI: 10.1093/hr/uhac063] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Accepted: 02/28/2022] [Indexed: 05/06/2023]
Abstract
Carotenoids are the pigment substances of yellow-fleshed kiwifruit, and among them β-cryptoxanthin has only been detected in the brighter yellow-fleshed variety 'Jinshi 1'. β-Carotene hydroxylase (BCH) catalyzes the formation of β-cryptoxanthin and zeaxanthin, but its molecular characteristics and functions have not been fully explained. Here we isolated two β-carotene hydroxylase genes, AcBCH1 and AcBCH2 from kiwifruit (Actinidia chinensis), and their relative expression levels exhibited a close correlation with the content of β-cryptoxanthin. AcBCH1 catalyzed the formation of β-cryptoxanthin when transformed into β-carotene-accumulating yeast cells. Moreover, silenced expression of AcBCH1 in kiwifruit caused decreases in the contents of zeaxanthin, lutein, and β-cryptoxanthin, and an increase in β-carotene content. The content of β-carotene decreased significantly after the AcBCH1/2 genes were overexpressed in tomato. The content of zeaxanthin increased and β-carotene decreased in transgenic kiwifruit seedlings. The results will enrich our knowledge of the molecular mechanisms of carotenoid biosynthesis in kiwifruit.
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Affiliation(s)
- Hui Xia
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuanjie Zhou
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Zhiyi Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Yuqi Guo
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xinling Liu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Tong Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Jin Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Honghong Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Lijin Lin
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Qunxian Deng
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Xiulan Lv
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Kunfu Xu
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
| | - Dong Liang
- College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China
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Song M, Xu H, Xin G, Liu C, Sun X, Zhi Y, Li B, Shen Y. Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Sensitivity Testing of Natural Antifungal Agents on Fusarium fujikuroi to Investigate the Potential for Sustainable Control of Kiwifruit Leaf Spot Disease. J Fungi (Basel) 2022; 8:jof8030239. [PMID: 35330241 PMCID: PMC8954223 DOI: 10.3390/jof8030239] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/10/2022] [Accepted: 02/25/2022] [Indexed: 11/16/2022] Open
Abstract
Kiwifruit is a nutritious and economically important fruit that is widely cultivated in China. In 2021, leaf spot disease of kiwifruit was discovered in the main kiwifruit-producing area of Xifeng County, Guizhou Province, China. Leaf spot disease weakens plant photosynthesis and reduces nutrient synthesis, thereby affecting plant growth. We studied the morphological characteristics and performed a combined analysis of EF-1α, RPB2, and TUB2 genes of Fusarium fujikuroi, a fungus associated with leaf spot disease. The pathogenicity of F. fujikuroi followed Koch’s hypothesis, confirming that this fungus is the cause of kiwifruit leaf spot disease. The sensitivity of seven natural antifungal agents against F. fujikuroi was measured using the mycelial growth rate method. Honokiol, cinnamaldehyde, and osthol showed good antifungal effects against F. fujikuroi, with EC50 values of 18.50, 64.60, and 64.86 μg/mL, respectively. The regression coefficient of cinnamaldehyde was the largest at 2.23, while that of honokiol was the smallest at 0.408. Fusarium fujikuroi was the most sensitive to cinnamaldehyde.
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Chemometric Comparison and Classification of 22 Apple Genotypes Based on Texture Analysis and Physico-Chemical Quality Attributes. HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8010064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The large number of cultivars belonging to the cultivated apple (Malus × domestica Borkh.) reflects an extremely wide range of variability, including for fruit quality traits. To evaluate some characteristics of fruit quality, 22 apple genotypes were selected from a collection of germplasms containing more than 600 accessions, based on different considerations, including the use of fruits (dessert, cooking, processing, juice, cider, multipurpose). The mean water content of the studied apple genotypes was 85.05%, with a coefficient of variation (CV) of 2.74%; the mean ash content was 2.32% with a CV of 22.1%, and the mean total soluble solids was 16.22% with a CV of 17.78%, indicating a relatively small difference between genotypes for these indices. On the contrary, relatively large differences were registered between genotypes for fruit weight, volume, and titratable acidity with means of 119.52 g, 155 mL, and 0.55% malic acid, and CVs of 35.17%, 34.58%, and 54.3%, respectively. The results showed that peel hardness varied between 3.80 and 13.69 N, the toughness between 0.2 and 1.07 mm, the flesh hardness between 0.97 and 4.76 N, and the hardness work between 6.88 and 27.84 mJ. The current study can emphasize the possibility of choosing the appropriate apple cultivars to cross in the breeding process and how future strategies can help apple breeders select breeding parents, which are essential key steps when breeding new apple cultivars. In addition, multivariate analysis has proven to be a useful tool in assessing the relationships between Malus genetic resources.
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Liang ZX, Zhang JZ, Xin C, Li D, Sun MY, Shi L. Analysis of edible characteristics, antioxidant capacities, and phenolic pigment monomers in Lilium bulbs native to China. Food Res Int 2022; 151:110854. [PMID: 34980390 DOI: 10.1016/j.foodres.2021.110854] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 11/08/2021] [Accepted: 11/29/2021] [Indexed: 11/04/2022]
Abstract
Lilium is cherished for its health-promoting properties in China. The bulbs of Lilium are rich in phenolic compounds, which are associated with antioxidant capacity. However, no systematic evaluation on phenolic compositions and antioxidant capacities for the edible Lilium native to China has been conducted. Herein, bulbs of 56 wild populations and three cultivars were collected. Their edible characteristics, antioxidant capacities, and pigments have been investigated and analyzed. The results showed that phenolic compounds contributed to the major colors (red, yellow and white) in Lilium bulbs. The seven phenolic pigment monomers responsible for the color of bulbs-cyanidin-3-O-rutinoside, isoquercitrin, regaloside B, regaloside C, regaloside H, regaloside A and regaloside D-were identified by the combination of HPLC-MS and NMR analysis. The population Lilium regale E. H. Wilson (Maoxian County, Sichuan Province) had the highest antioxidant capacity. According to the quantification results, Lilium bulbs with darker and redder colors possessed larger biomass, better nutrient compositions, significantly higher bioactive constituents, and higher antioxidant capacities than the three currently consumed cultivars of edible lily bulbs. Overall, these findings suggest that the mountainous area of southwest China could be the fourth source of edible lilies with the bulb-colored Lilium species.
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Affiliation(s)
- Zhen-Xu Liang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China; Institute of Forestry and Pomology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100093, China.
| | - Jin-Zheng Zhang
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
| | - Chao Xin
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China.
| | - Dong Li
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
| | - Mei-Yu Sun
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
| | - Lei Shi
- Key Laboratory of Plant Resources and Beijing Botanical Garden, Institute of Botany, Chinese Academy of Sciences, Beijing 100093, China.
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First Report of Crown Gall of Kiwifruit ( Actinidia deliciosa) Caused by Agrobacterium fabacearum in China and the Establishment of Loop-Mediated Isothermal Amplification Technique. Int J Mol Sci 2021; 23:ijms23010207. [PMID: 35008632 PMCID: PMC8745258 DOI: 10.3390/ijms23010207] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 12/19/2021] [Accepted: 12/22/2021] [Indexed: 01/07/2023] Open
Abstract
Kiwifruit is moderately sweet and sour and quite popular among consumers; it has been widely planted in some areas of the world. In 2019, the crown gall disease of kiwifruit was discovered in the main kiwifruit-producing area of Guizhou Province, China. This disease can weaken and eventually cause the death of the tree. The phylogeny, morphological and biological characteristics of the bacteria were described, and were related to diseases. The pathogenicity of this species follows the Koch hypothesis, confirming that A. fabacearum is the pathogen of crown gall disease of kiwifruit in China. In this study, Loop-mediated isothermal amplification (LAMP) analysis for genome-specific gene sequences was developed for the specific detection of A. fabacearum. The detection limit of the LAMP method is 5 × 10-7 ng/μL, which has high sensitivity. At the same time, the amplified product is stained with SYBR Green I after the reaction is completed, so that the amplification can be detected with the naked eye. LAMP analysis detected the presence of A. fabacearum in the roots and soil samples of the infected kiwifruit plant. The proposed LAMP detection technology in this study offers the advantages of ease of operation, visibility of results, rapidity, accuracy and high sensitivity, making it suitable for the early diagnosis of crown gall disease of kiwifruit.
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Gao Y, Ping H, Li B, Li Y, Zhao F, Ma Z. Characterization of free, conjugated, and bound phenolics in early and late ripening kiwifruit cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4743-4750. [PMID: 33491781 DOI: 10.1002/jsfa.11120] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 01/09/2021] [Accepted: 01/25/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Kiwifruit (Actinidia) has long been called the 'king of fruits' because of its unique flavor and the wide range of bioactive compounds which contains ascorbic acid, phenolics and minerals. These bioactivities are influenced by species and cultivar. However, to date few studies are concerned with the effect of ripening time on fruit quality. Here, early and late ripening kiwifruits were investigated to determine their content of ascorbic acid, organic acid, and phenolic compounds. RESULTS Early ripening cultivars contained higher quinic acid and malic acid, while citric acid were found in large amounts in late ripening kiwifruits. Most of the early ripening cultivars contained higher free phenolic fractions than the late ripening fruits, mainly due to the high levels of epicatechin. However, conjugated phenolics, mainly including caffeic and 2,3,4-trihydroxybenzoic acid, achieved higher levels in the late ripening cultivars. Free phenolics were higher than conjugated phenolics in the early ripening cultivars. Principal component analysis revealed some key compounds that differentiated the kiwifruits, and all the kiwifruits were divided into two subgroups as early and late ripening cultivars. CONCLUSION Ripening time had a great impact on the accumulation of bioactive compounds. The early ripening cultivars, compared to the late ripening ones, were characterized by higher levels of free neochlorogenic acid and epicatechin, while the late ripening kiwifruits contained higher amounts of conjugated phenolics. Results from this study provide further insights into the health-promoting phenolic compounds in kiwifruit, and also provide good evidence to aid consumer selection. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yuan Gao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Hua Ping
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Bingru Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yang Li
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Fang Zhao
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zhihong Ma
- Beijing Academy of Agriculture and Forestry Sciences, Beijing Research Center for Agricultural Standards and Testing, Beijing, China
- Risk Assessment Laboratory for Agro-Products (Beijing), Ministry of Agriculture and Rural Affairs, Beijing, China
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Shan T, Zhang X, Guo C, Guo S, Zhao X, Yuan Y, Yue T. Identity, Synthesis, and Cytotoxicity of Forchlorfenuron Metabolites in Kiwifruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9529-9535. [PMID: 34382788 DOI: 10.1021/acs.jafc.1c02492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Forchlorfenuron (CPPU) is a plant growth regulator widely used in kiwifruit production. Although research on the toxicological and environmental effects of CPPU is well-established, the nature and toxicological properties of its metabolites are much less well-known. Using high resolution mass spectrometry and nuclear magnetic resonance, the CPPU previously unidentified metabolites in Xuxiang and Jinyan kiwifruit were identified as N-(2-chloro-4-pyridinyl)-N'-(2-hydroxy-4-methoxyphenyl)-urea (metabolite 1) and N-phenyl-N'-4-pyridinylurea (metabolite 2, CAS: 1932-35-0). Their structures were confirmed by synthesis (metabolite 1) and by comparison with a commercial standard (metabolite 2). Quantitative studies demonstrate that CPPU and its metabolites are mainly retained in the kiwifruit peel, while the content is dependent on the nature of the peel surface, with the smoother peel of Jinyan kiwifruit retaining smaller amounts of the compound. Cell viability experiments in Caco2 and Lo2 cells show that the metabolites may have a lower cytotoxicity compared to the parent compound CPPU.
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Affiliation(s)
- Tingting Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Xiao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Shihuan Guo
- College of Food Science and Technology, Northwest University, Xian 710000, China
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
- National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xian 710000, China
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33
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Physicochemical, nutritional, and bioactive properties of pulp and peel from 15 kiwifruit cultivars. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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34
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Inhibition of α-amylase activity by insoluble and soluble dietary fibers from kiwifruit (Actinidia deliciosa). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101057] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lan T, Gao C, Yuan Q, Wang J, Zhang H, Sun X, Lei Y, Ma T. Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China. Foods 2021; 10:1645. [PMID: 34359515 PMCID: PMC8306980 DOI: 10.3390/foods10071645] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/10/2021] [Accepted: 07/13/2021] [Indexed: 11/16/2022] Open
Abstract
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.
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Affiliation(s)
- Tian Lan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (T.L.); (C.G.); (Q.Y.); (H.Z.)
| | - Chenxu Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (T.L.); (C.G.); (Q.Y.); (H.Z.)
| | - Quyu Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (T.L.); (C.G.); (Q.Y.); (H.Z.)
| | - Jiaqi Wang
- College of Enology, Northwest A&F University, Yangling 712100, China; (J.W.); (X.S.)
| | - Hexin Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (T.L.); (C.G.); (Q.Y.); (H.Z.)
| | - Xiangyu Sun
- College of Enology, Northwest A&F University, Yangling 712100, China; (J.W.); (X.S.)
| | - Yushan Lei
- Shaanxi Rural Science and Technology Development Center, Xi’an 710054, China;
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; (T.L.); (C.G.); (Q.Y.); (H.Z.)
- College of Enology, Northwest A&F University, Yangling 712100, China; (J.W.); (X.S.)
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Li YF, Jiang W, Liu C, Fu Y, Wang Z, Wang M, Chen C, Guo L, Zhuang QG, Liu ZB. Comparison of fruit morphology and nutrition metabolism in different cultivars of kiwifruit across developmental stages. PeerJ 2021; 9:e11538. [PMID: 34221713 PMCID: PMC8234916 DOI: 10.7717/peerj.11538] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 05/10/2021] [Indexed: 02/05/2023] Open
Abstract
Kiwifruit (Actinidia) is becoming increasingly popular worldwide due to its favorable flavour and high vitamin C content. However, quality parameters vary among cultivars. To determine the differences in quality and metabolic parameters of kiwifruit, we monitored the growth processes of 'Kuilv' (Actinidia arguta), 'Hongyang' (Actinidia chinensis) and 'Hayward' (Actinidia deliciosa). We found that 'Kuilv' required the shortest time for fruit development, while 'Hayward' needed the longest time to mature. The fruit size of 'Hayward' was the largest and that of 'Kuilv' was the smallest. Furthermore, 'Hongyang' showed a double-S shape of dry matter accumulation, whereas 'Kuilv' and 'Hayward' showed a linear or single-S shape pattern of dry matter accumulation during development. The three cultivars demonstrated the same trend for total soluble solids accumulation, which did not rise rapidly until 90-120 days after anthesis. However, the accumulation of organic acids and soluble sugars varied among the cultivars. During later fruit development, the content of glucose, fructose and quinic acid in 'Kuilv' fruit was far lower than that in 'Hongyang' and 'Hayward'. On the contrary, 'Kuilv' had the highest sucrose content among the three cultivars. At maturity, the antioxidative enzymatic systems were significantly different among the three kiwifruit cultivars. 'Hongyang' showed higher activities of superoxide dismutase than the other cultivars, while the catalase content of 'Hayward' was significantly higher than that of 'Hongyang' and 'Kuilv'. These results provided knowledge that could be implemented for the marketing, handling and post-harvest technologies of the different kiwifruit cultivars.
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Affiliation(s)
- Yu-fei Li
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
| | - Weijia Jiang
- West China Medical Publishers, West China Hospital of Sichuan University, Chengdu, China
| | - Chunhong Liu
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
| | - Yuqi Fu
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
| | - Ziyuan Wang
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
| | - Mingyuan Wang
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
| | - Cun Chen
- College of Chemistry and Life Sciences, Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu Normal University, Chengdu, China
| | - Li Guo
- College of Chemistry and Life Sciences, Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, Chengdu Normal University, Chengdu, China
| | - Qi-guo Zhuang
- Kiwifruit Breeding and Utilization Key Laboratory, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu, China
| | - Zhi-bin Liu
- Sichuan University, Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Chengdu, China
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Wang D, Bai J, Huang T, Liang J, Zhang L, Li R, Yang S, Luo A. Effects of Penicillium expansum infection on the quality and flavor of yellow flesh kiwifruit during cold storage. J Food Biochem 2021; 45:e13797. [PMID: 34056742 DOI: 10.1111/jfbc.13797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 05/08/2021] [Accepted: 05/09/2021] [Indexed: 11/25/2022]
Abstract
This study aimed to assess the effects of Penicillium expansum (P. expansum) infection on the quality and flavor of Jinmi (JM) and Jinyan (JY) kiwifruit. Kiwifruit were inoculated with P. expansum and stored at 0 ± 1°C, and the changes in quality indicators and volatile substances (VCs) at different stages of disease were determined. Results showed that in wound-inoculated kiwifruit, the soluble solid content (SSC) increased. Conversely, their titratable acidity and vitamin C (VC) content, firmness, lightness, and saturation decreased. The taste-related parameters and nutritional value of kiwifruit declined after infection. VCs such as ethanol, 3-methyl-1-butanol, and 2-methylisoborneol were detected only in the diseased fruit and gradually increased as the disease aggravated, suggesting that they may be the main sources of odor during P. expansum infection. Therefore, VCs detection can be used to determine possible P. expansum infection, as well as the degree of infection in kiwifruit. PRACTICAL APPLICATIONS: In practical application, we can use the results of this study to determine possible Penicillium expansum infection, as well as the degree of infection in kiwifruit according to the indicators such as volatile substances. Kiwifruit enterprises can use the nondestructive detection model established in this study to screen out the kiwifruit infected with P. expansum more efficiently, quickly, and accurately, in order to prevent harm to the health of consumers.
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Affiliation(s)
- Dan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Junqing Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tianzi Huang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jin Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Lu Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Ruijuan Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shuxia Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Anwei Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Shan T, Wei J, Wang Y, Zhao X, Zhao Y, Ge Q, Yuan Y, Yue T. Effects of different pesticides treatments on the nutritional quality of kiwifruit. J Food Sci 2021; 86:2346-2357. [PMID: 34028014 DOI: 10.1111/1750-3841.15763] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 11/29/2022]
Abstract
Pesticides are widely used in the process of kiwifruit growth to promote fruit expansion. This study was aimed to assess the effects of pesticides on the quality of kiwifruit by applying high and normal concentrations of forchlorfenuron (CPPU) and thidiazuron (TDZ) to "Xuxiang" (XX) green kiwifruit and "Jinyan" (JY) gold kiwifruit. Sixty kiwifruit trees were used to comprehensively evaluate the effects on the pulp and whole kiwifruit. In addition to the weight gain effect and basic physical-chemical properties (vitamin C, total protein, glucose and fructose, organic acids), the main nutritional qualities (in vitro and cellular antioxidant activity (CAA), and dietary minerals) were also evaluated. The vitamin C content of XX was not affected by pesticides, but the use of CPPU reduced vitamin C of JY pulp by 23% (p < 0.05). Pesticides did not reduce the antioxidant values of XX pulp in vitro but significantly reduced CAA values (32%-47%). In JY pulp, pesticides treatments had no significant effect on antioxidant values in vitro except that CPPU treatments significantly reduced the ferric reducing antioxidant power (FRAP) value by 21% (p < 0.05). Reasonable use of pesticides can effectively improve taste of kiwifruit, increasing kiwifruit weight and the content of certain nutrients. PRACTICAL APPLICATION: Based on observed changes in nutritional components, CPPU may be more suitable for XX while TDZ may be more suitable for JY. The significance of this study may affect kiwifruit farmers and ultimately help improve the sensory quality of kiwifruit.
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Affiliation(s)
- Tingting Shan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Yuan Wang
- College of Food Science and Technology, Northwest University, Xi'an, China
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, China
| | - Yuyao Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qian Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, China.,National Engineering Research Center of Agriculture Integration Test (Yangling), Yangling, China.,College of Food Science and Technology, Northwest University, Xi'an, China
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Tang CC, Ameen A, Fang BP, Liao MH, Chen JY, Huang LF, Zou HD, Wang ZY. Nutritional composition and health benefits of leaf-vegetable sweet potato in South China. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103714] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Kroehnke J, Szadzińska J, Radziejewska-Kubzdela E, Biegańska-Marecik R, Musielak G, Mierzwa D. Osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa) - The influence of ultrasound on process kinetics and product quality. ULTRASONICS SONOCHEMISTRY 2021; 71:105377. [PMID: 33152618 PMCID: PMC7786549 DOI: 10.1016/j.ultsonch.2020.105377] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 09/23/2020] [Accepted: 10/20/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to assess the impact of ultrasound on two subsequent processes - initial osmotic dehydration and convective drying of kiwifruit (Actinidia deliciosa). The effect of ultrasound (at a frequency of 25 kHz) was assessed both in terms of process kinetics and product quality. During the study, three different osmotic agents were used - erythritol, sorbitol, and sucrose - in an aqueous solution at a concentration of 50% (w/w). The essential kinetic parameters were analyzed - water loss and increase of dry matter during osmotic dehydration, and evolution of moisture content and temperature of samples during convective drying (drying curves). Product quality was assessed on the basis of color, water activity, and content of relevant bioactive components - polyphenols and carotenoids. It was found that the application of ultrasound during osmotic dehydration resulted in higher water loss and solid gain. This surely results from the phenomena occurring during the propagation of the elastic waves in the liquid medium (mainly related to cavitation) and enhancement of the mass transfer. The use of ultrasound during convective drying also had a positive effect on the kinetics of this process. In most cases, during the ultrasonically assisted drying operations, a significant increase in drying rate was observed, leading to a reduction in drying time. This may be due to the intensification of both heat and mass transfer as a result of the mechanical and thermal effects of ultrasound. The assessment of product quality showed that the use of sugar alcohols was a good alternative to sucrose, and ultrasound-assisted convective drying increased the retention of valuable carotenoids and polyphenols. Moreover, in all dried kiwifruit slices, water activity was below 0.6, which can guarantee the microbiological stability of the tested samples.
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Affiliation(s)
- Joanna Kroehnke
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Justyna Szadzińska
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Elżbieta Radziejewska-Kubzdela
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Roża Biegańska-Marecik
- Poznan University of Life Sciences, Institute of Food Technology of Plant Origin, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Grzegorz Musielak
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Dominik Mierzwa
- Poznań University of Technology, Institute of Technology and Chemical Engineering, Department of Process Engineering, ul. Berdychowo 4, 60-965 Poznań, Poland.
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41
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Yang HY, Wang WH, Zhan JY, Huang YL, Cheng WY. Beneficial Effects of Golden Kiwifruit Consumption in Overweight and Obese Young Adults. J Nutr Sci Vitaminol (Tokyo) 2021; 66:S356-S360. [PMID: 33612624 DOI: 10.3177/jnsv.66.s356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Overweight and obesity are associated with many chronic diseases. This study aimed to clarify the possible effects of consuming golden kiwifruit as daily fruit intake on body composition, lipid metabolism and inflammatory responses. METHODS We recruited twenty-two overweight and obese subjects and they were asked to consume two golden kiwifruit every day during the 6-wk experimental period. At the baseline and end of the study, fasting blood samples were collected and anthropometric and blood pressure measurement were conducted. RESULTS During the experimental period, no adverse effect and dropout were reported. At the end of the study, a significant decrease in body fat and circulatory tumor necrosis factor (TNF)-α concentration were found. In addition, there was a reduction of angiotensin II (AgII) concentration and systolic blood pressure in subjects with baseline systolic blood pressure (SBP) ≥125 mmHg. CONCLUSION Our results suggested that daily golden kiwifruit intake can reduce body fat mass, improve blood pressure and regulating inflammatory responses in overweight and obese young adults.
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Affiliation(s)
- Hsin-Yi Yang
- Department of Nutritional Science, Fu Jen Catholic University
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42
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Yu C, Wang M, Liu F, Wang M. Nutrient compositions and functional constituents of 12 crabapple cultivars (
Malus
Mill. species): Aptitudes for fresh consumption and processing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Changhao Yu
- College of Food Science and EngineeringNorthwest A & F University Yang Ling Shaanxi China
| | - Meng Wang
- State Key Laboratory of Coordination Chemistry School of Chemistry and Chemical EngineeringNanjing University Nanjing China
| | - Fang Liu
- College of Food Science and EngineeringNorthwest A & F University Yang Ling Shaanxi China
| | - Min Wang
- College of Food Science and EngineeringNorthwest A & F University Yang Ling Shaanxi China
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43
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Wang K, Li M, Wang Y, Liu Z, Ni Y. Effects of extraction methods on the structural characteristics and functional properties of dietary fiber extracted from kiwifruit (Actinidia deliciosa). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106162] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Wang S, Qiu Y, Zhu F. Kiwifruit (Actinidia spp.): A review of chemical diversity and biological activities. Food Chem 2020; 350:128469. [PMID: 33485721 DOI: 10.1016/j.foodchem.2020.128469] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 10/05/2020] [Accepted: 10/20/2020] [Indexed: 02/07/2023]
Abstract
Kiwifruit (Actinidia spp.) is a commercially important fruit crop. Various species and cultivars, non-fruit plant parts, and agricultural and processing wastes are underutilized. A broad-scoped review of kiwifruit guides further innovative applications. Different kiwifruit varieties and edible and nonedible parts varied in the composition of dietary nutrients including polyphenols, vitamins, dietary fiber, and functional ingredients, such as starch and protease and bioactive phytochemicals. Kiwifruits exhibit antioxidative, antiproliferative, antiinflammatory, antimicrobial, antihypertensive, antihypercholesterolemic, neuroprotective, antiobese properties and promote gut health. Clinically significant effects of kiwifruit on prevention and/or treatment of major chronic diseases are not yet evident. Varieties and plant parts, extraction, analytical and processing methods affect the physicochemical and biological properties of kiwifruit-derived ingredients. Allergens, mycotoxins, pesticides and heavy metals are the chemical hazards of kiwifruits. Future research should be focused on sustainable uses of underutilized resources as functional ingredients, bioactive compound purification, composition-activity relationships, and physiological mechanisms and clinical significance of kiwifruits.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yi Qiu
- Division of Engineering Science, Faculty of Applied Science and Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario M5S 1A4, Canada
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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45
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Wu S, Shen D, Wang R, Han Y, Zheng Y, Ni Z, Tang F, Mo R, Liu Y. Evaluation of risk levels of trace elements in walnuts from China and their influence factors: Planting area and cultivar. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 203:110996. [PMID: 32678764 DOI: 10.1016/j.ecoenv.2020.110996] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 07/03/2020] [Accepted: 07/06/2020] [Indexed: 06/11/2023]
Abstract
The potential health risk of trace elements in nut foods has been widely concerned. The accumulations of trace elements by plants in the environment are disturbed by multiple factors. The objective of this work was to investigate the risk levels of trace elements in walnuts and their influence factors (planting area and cultivar). A total of 228 walnut samples were collected from four major walnut producing areas of China. The contents of essential elements for Fe, Cu, Zn, Mo and Se were 35.8, 21.9, 14.8, 0.3 and 0.04 mg/kg, respectively. The contribution of Cu for dietary reference intake was as high as 82.22%. The risk levels of potential toxicological elements and toxic elements within the acceptable limits. Significantly, the hazard quotients (HQs) of Ba and Co were up to 26.14% and 25.31%, respectively. The effect of planting area on trace elements was determined from the aspects of regional distribution and urbanization. Significant differences of essential elements were found between northeast and northwest areas. The urbanization directly influenced toxic elements, which could cause variation up to 85.0% (Pb) and 42.9% (As). Finally, cultivar effect was confirmed that all walnut cultivars were divided into four categories with different trace element characteristics.
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Affiliation(s)
- Shutian Wu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Danyu Shen
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Ruohui Wang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Yongxiang Han
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Yuewen Zheng
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Zhanglin Ni
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Fubin Tang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China
| | - Runhong Mo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China.
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400, PR China.
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46
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Liang D, Deng H, Deng Q, Lin L, Lv X, Wang J, Wang Z, Xiong B, Zhao X, Xia H. Dynamic Changes of Phenolic Compounds and Their Associated Gene Expression Profiles Occurring during Fruit Development and Ripening of the Donghong Kiwifruit. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11421-11433. [PMID: 32936614 DOI: 10.1021/acs.jafc.0c04438] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The newly released Donghong kiwifruit is a promising commercial cultivar. The dynamic changes of major phenolic compounds (flavonols, flavanols, phenolic acids, and anthocyanins) during the representative stages of fruit development and ripening of the Donghong kiwifruit were determined by high-performance liquid chromatography. The corresponding time-course transcriptional changes were evaluated using the combined analysis of RNA-Seq and qRT-PCR. The most predominant phenolic compound in the Donghong kiwifruit was epicatechin. Cyanidin 3-O-[2-O-(β-xylosyl)-β-galactoside] and cyanidin 3-O-β-galactoside were two essential anthocyanins detected. Candidate genes and pathways involved in phenolic compounds biosynthesis were highlighted. The structural genes (AcLDOX2, Ac5GGT1, and Ac5AT2) and the transcription factor (bHLH74-2) were strongly associated with anthocyanin biosynthesis. AcMYB4-1 may be a novel transcription factor that reduces anthocyanin accumulation. Results from the study may be a very useful supplement to current knowledge of molecular mechanisms to elucidate coloration in the red-fleshed kiwifruit and could help breeders modify the kiwifruit germplasm.
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Affiliation(s)
- Dong Liang
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Honghong Deng
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Qunxian Deng
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Lijin Lin
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Xiulan Lv
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Jin Wang
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Zhihui Wang
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Bo Xiong
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Xuewen Zhao
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
| | - Hui Xia
- Institute of Pomology and Olericulture, College of Horticulture, Sichuan Agricultural University, Chengdu 611130, People's Republic of China
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47
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Color, Carotenoids, and Peroxidase Degradation of Seed-Used Pumpkin Byproducts as Affected by Heat and Oxygen Content During Drying Process. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02532-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Zhang H, Zhao Q, Lan T, Geng T, Gao C, Yuan Q, Zhang Q, Xu P, Sun X, Liu X, Ma T. Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit ( Actinidia) Cultivars-Comparative Analysis of Fifteen Kiwifruit ( Actinidia) Cultivars. Foods 2020; 9:E1267. [PMID: 32927636 PMCID: PMC7555710 DOI: 10.3390/foods9091267] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/06/2020] [Accepted: 09/08/2020] [Indexed: 02/07/2023] Open
Abstract
Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar-acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.
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Affiliation(s)
- Hexin Zhang
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tonghui Geng
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Chenxu Gao
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Quyu Yuan
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Qianwen Zhang
- Department of Plant and Soil Sciences, Mississippi State University, Starkville, MS 39762, USA;
| | - Pingkang Xu
- Department of Chemistry, College of Science, Food Science and Technology Programme, National University of Singapore, Singapore 119077, Singapore;
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
| | - Tingting Ma
- College of Food Science and Engineering, College of Enology, Northwest A&F University, Yangling 712100, China; (H.Z.); (Q.Z.); (T.L.); (T.G.); (C.G.); (Q.Y.); (X.S.); (X.L.)
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49
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Qiu GL, Zhuang QG, Li YF, Li SY, Chen C, Li ZH, Zhao YY, Yang Y, Liu ZB. Correlation between fruit weight and nutritional metabolism during development in CPPU-treated Actinidia chinensis 'Hongyang'. PeerJ 2020; 8:e9724. [PMID: 32864222 PMCID: PMC7430263 DOI: 10.7717/peerj.9724] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 07/23/2020] [Indexed: 01/22/2023] Open
Abstract
Forchlorfenuron, N-(2-chloro-4-pyridyl)-N-phenylurea (CPPU), is often used to promote fruit growth and improve production. The role of CPPU in kiwifruit growth has been established. However, the correlation between fruit weight and nutritional metabolism during development after CPPU treatments remains largely undetermined. Here, we surveyed the variations in weight and nutrient components of the 'Hongyang' kiwifruit (Actinidia chinensis) when CPPU was sprayed on fruit 25 days after anthesis. The CPPU application did not significantly influence the dry matter, soluble solids, starch, vitamin C or protein concentrations. However, the fresh weight, length and maximum diameter were significantly increased compared with the control. Moreover, in fruit of the same developmental stage, the fructose, glucose and soluble sugar levels increased after the CPPU treatment, compared with the control. On the contrary, citric, quinic and titratable acid concentrations decreased. However, a correlation analysis between fresh weight and the nutritional contents revealed that CPPU did not affect the concentrations of the most abundant organic acids (quinic and citric) and sugars (glucose, fructose and sucrose), compared with control fruit of the same weight. Therefore, CPPU applications enhance 'Hongyang' kiwifruit weight/size. However, there were no significant differences in the nutritional qualities of treated and untreated fruit having the same weights.
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Affiliation(s)
- Guo-liang Qiu
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Qi-guo Zhuang
- Kiwifruit Breeding and Utilization Key Laboratory, Sichuan Provincial Academy of Natural Resource Sciences, Chengdu, China
| | - Yu-fei Li
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Si-yu Li
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Cun Chen
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
| | - Zheng-hao Li
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Yu-yang Zhao
- Sichuan Provincial Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources, College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu, China
| | - Yi Yang
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
| | - Zhi-bin Liu
- Key Laboratory of Bio-Resources and Eco-Environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, China
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50
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Tylewicz U, Nowacka M, Rybak K, Drozdzal K, Dalla Rosa M, Mozzon M. Design of Healthy Snack Based on Kiwifruit. Molecules 2020; 25:E3309. [PMID: 32708245 PMCID: PMC7397248 DOI: 10.3390/molecules25143309] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2020] [Revised: 07/17/2020] [Accepted: 07/17/2020] [Indexed: 12/31/2022] Open
Abstract
Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.
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Affiliation(s)
- Urszula Tylewicz
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (U.T.); (M.D.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Kinga Drozdzal
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences–SGGW, 02-787 Warsaw, Poland; (K.R.); (K.D.)
| | - Marco Dalla Rosa
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (U.T.); (M.D.R.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy
| | - Massimo Mozzon
- Department of Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, Via Brecce Bianche 10, 60131 Ancona, Italy;
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