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Tanongkankit Y, Eadmusik S, Detchewa P, Budsabun T, Panphut W, Jakkranuhwat N, Rittisak S, Nonthanum P, Phungamngoen C. Volatile aroma and physicochemical characteristics of freeze-dried coconut water using different encapsulating agents. Sci Rep 2023; 13:20148. [PMID: 37978311 PMCID: PMC10656528 DOI: 10.1038/s41598-023-46610-1] [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: 07/11/2023] [Accepted: 11/02/2023] [Indexed: 11/19/2023] Open
Abstract
This research studied how different types and concentrations of encapsulating agents impacted freeze-dried coconut water products. Volatile aroma and physicochemical product characteristics were evaluated. The encapsulating agents were maltodextrin 4-8% (w/v), polydextrose 4-8% (w/v) and xanthan gum 0.1-0.3% (w/v). A plate freezer and an air blast freezer were used to pre-freeze the coconut water before drying. Freezing time had no impact on moisture content and water activity. The flavor compounds of coconut water is composed of alkanes, aldehyde, ketones, organic acids and some other flavor substances. Encapsulating agents are the main factors affecting the flavor of coconut water. Optimal conditions for producing dried coconut water were adding polydextrose at a concentration of 8%. Volatile compounds were assessed under different conditions of SPME- GC-TOFMS. The composition of flavor compounds in coconut water is complex and mainly includes esters, aldehydes, and phenols. Results showed that encapsulating agents improved the volatile aroma of dried coconut water products.
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Affiliation(s)
- Yardfon Tanongkankit
- Department of Agricultural and Food Engineering, Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, Thailand
| | - Sunee Eadmusik
- Department of Agro-Industry and Management, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok, Prachinburi, Thailand
| | - Pakkawat Detchewa
- Department of Agro-Industry and Management, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok, Prachinburi, Thailand
| | - Tanakwan Budsabun
- Department of Industrial Microbiology Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
| | - Wattana Panphut
- Department of Industrial Microbiology Program, Faculty of Science and Technology, Suan Sunandha Rajabhat University, Bangkok, Thailand
| | - Nattakan Jakkranuhwat
- Department of Agro-Industry and Management, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok, Prachinburi, Thailand
| | - Sriwiang Rittisak
- Department of Innovation and Product Development Technology, Faculty of Agro-Industry, King Mongkut's University of Technology North Bangkok, Prachinburi, Thailand
| | - Panadda Nonthanum
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand
| | - Chanthima Phungamngoen
- Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, Thailand.
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Kasemsumran S, Boondaeng A, Jungtheerapanich S, Ngowsuwan K, Apiwatanapiwat W, Janchai P, Vaithanomsat P. Assessing Fermentation Broth Quality of Pineapple Vinegar Production with a Near-Infrared Fiber-Optic Probe Coupled with Stability Competitive Adaptive Reweighted Sampling. Molecules 2023; 28:6239. [PMID: 37687066 PMCID: PMC10488555 DOI: 10.3390/molecules28176239] [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: 07/30/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
In this study, the performance of a near-infrared (NIR) fiber-optic probe coupled with stability competitive adaptive reweighted sampling (SCARS) was investigated for the analysis of acetic acid, ethanol, total soluble solids, caffeic acid, gallic acid, and tannic acid in the broth of pineapple vinegar during fermentation. The NIR spectra of the broth samples in the region of 11,536-3956 cm-1 were collected during vinegar fermentation promoted by Acetobacter aceti. This continuous biological process led to changes in the concentrations of all analytes studied. SCARS provided optimized and stabilized NIR spectral variables for the construction of a partial least squares (PLS) model for each analyte using a small number of optimal variables (under 88 variables). The SCARS-PLS model outperformed the conventional PLS model, and achieved excellent accuracy in accordance with ISO 12099:2017 for the four prediction models of acetic acid, ethanol, caffeic acid, and gallic acid, with root-mean-square error of prediction values of 0.137%, 0.178%, 0.637 μg/mL and 0.640 μg/mL, respectively. In contrast, only an acetic acid content prediction model constructed via the conventional PLS method and using the whole spectral region (949 variables) could pass with acceptable accuracy. These results indicate that the NIR optical probe coupled with SCARS is an appropriate method for the continuous monitoring of multianalytes during vinegar fermentation, particularly acetic acid and ethanol contents, which are indicators of the finished fermentation of pineapple vinegar.
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Affiliation(s)
- Sumaporn Kasemsumran
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (S.J.); (K.N.)
| | - Antika Boondaeng
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (P.V.)
| | - Sunee Jungtheerapanich
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (S.J.); (K.N.)
| | - Kraireuk Ngowsuwan
- Laboratory of Non-Destructive Quality Evaluation of Commodities, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, Bangkok 10900, Thailand; (S.J.); (K.N.)
| | - Waraporn Apiwatanapiwat
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (P.V.)
| | - Phornphimon Janchai
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (P.V.)
| | - Pilanee Vaithanomsat
- Laboratory of Enzyme and Microbiology, KAPI, Kasetsart University, Bangkok 10900, Thailand; (A.B.); (W.A.); (P.J.); (P.V.)
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Polanía AM, Ramírez C, Londoño L, Bolívar G, Aguilar CN. Encapsulation of Pineapple Peel Extracts by Ionotropic Gelation Using Corn Starch, Weissella confusa Exopolysaccharide, and Sodium Alginate as Wall Materials. Foods 2023; 12:2943. [PMID: 37569212 PMCID: PMC10418400 DOI: 10.3390/foods12152943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Phenolic compounds that are present in pineapple by-products offer many health benefits to the consumer; however, they are unstable to many environmental factors. For this reason, encapsulation is ideal for preserving their beneficial effects. In this work, extracts were obtained by the combined method of solid-state fermentation with Rhizopus oryzae and ultrasound. After this process, the encapsulation process was performed by ionotropic gelation using corn starch, sodium alginate, and Weissella confusa exopolysaccharide as wall material. The encapsulates produced presented a moisture content between 7.10 and 10.45% (w.b), a solubility of 53.06 ± 0.54%, and a wettability of 31.46 ± 2.02 s. The total phenolic content (TPC), antioxidant capacity of DPPH, and ABTS of the encapsulates were also determined, finding 232.55 ± 2.07 mg GAE/g d.m for TPC, 45.64 ± 0.9 µm Trolox/mg GAE for DPPH, and 51.69 ± 1.08 µm Trolox/mg GAE for ABTS. Additionally, ultrahigh performance liquid chromatography (UHPLC) analysis allowed us to identify and quantify six bioactive compounds: rosmarinic acid, caffeic acid, p-coumaric acid, ferulic acid, gallic acid, and quercetin. According to the above, using ionotropic gelation, it was possible to obtain microencapsulates containing bioactive compounds from pineapple peel extracts, which may have applications in the development of functional foods.
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Affiliation(s)
- Anna María Polanía
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
| | - Cristina Ramírez
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Liliana Londoño
- BIOTICS Group, School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia—UNAD, Palmira 763531, Colombia;
| | - German Bolívar
- MIBIA Group, Biology Department, Faculty of Natural and Exact Sciences, Universidad del Valle, Cali 760031, Colombia; (A.M.P.); (C.R.); (G.B.)
| | - Cristobal Noe Aguilar
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico
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Wang JJ, Zhang WW, Guan ZJ, Thakur K, Hu F, Rizwan Khan M, Zhang JG, Wei ZJ. Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics. Food Chem 2023; 428:136770. [PMID: 37421664 DOI: 10.1016/j.foodchem.2023.136770] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/10/2023]
Abstract
This study aimed to examine the effect of fermentation methods on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine (LPW) by combining non-targeted metabolomic approaches with chemometrics and path profiling to determine the chemical and metabolic properties of LPW. The results demonstrated that SRA had higher leaching rates of total phenols and flavonoids, reaching 4.20 ± 0.10 v/v ethanol concentration. According to LC-MS non-targeting genomics, the metabolic profiles of LPW prepared by different mixtures of fermentation methods (Saccharomyces cerevisiae RW; Debaryomyces hansenii AS2.45) of yeast differed significantly. Amino acids, phenylpropanoids, flavonols, etc., were identified as the differential metabolites between different comparison groups. The pathways of tyrosine metabolism, biosynthesis of phenylpropanoids, and metabolism of 2-oxocarboxylic acids enriched 17 distinct metabolites. SRA stimulated the production of tyrosine and imparted a distinctive saucy aroma to the wine samples, providing a novel research concept for the microbial fermentation-based production of tyrosine.
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Affiliation(s)
- Jing-Jing Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wang-Wei Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zi-Jing Guan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
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5
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Ou Q, Zhao J, Sun Y, Zhao Y, Zhang B. Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations. Foods 2023; 12:2488. [PMID: 37444226 DOI: 10.3390/foods12132488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.
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Affiliation(s)
- Qingyuan Ou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Jian Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuheng Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Baoshan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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Taneja A, Sharma R, Khetrapal S, Sharma A, Nagraik R, Venkidasamy B, Ghate MN, Azizov S, Sharma S, Kumar D. Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector. Metabolites 2023; 13:metabo13050624. [PMID: 37233665 DOI: 10.3390/metabo13050624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 04/05/2023] [Accepted: 04/24/2023] [Indexed: 05/27/2023] Open
Abstract
Overall, combating food waste necessitates a multifaceted approach that includes education, infrastructure, and policy change. By working together to implement these strategies, we can help reduce the negative impacts of food waste and create a more sustainable and equitable food system. The sustained supply of nutrient-rich agrifood commodities is seriously threatened by inefficiencies caused by agricultural losses, which must be addressed. As per the statistical data given by the Food and Agriculture Organisation (FAO) of the United Nations, nearly 33.33% of the food that is produced for utilization is wasted and frittered away on a global level, which can be estimated as a loss of 1.3 billion metric tons per annum, which includes 30% cereals, 20% dairy products 35% seafood and fish, 45% fruits and vegetables, and 20% of meat. This review summarizes the various types of waste originating from various segments of the food industry, such as fruits and vegetables, dairy, marine, and brewery, also focusing on their potential for developing commercially available value-added products such as bioplastics, bio-fertilizers, food additives, antioxidants, antibiotics, biochar, organic acids, and enzymes. The paramount highlights include food waste valorization, which is a sustainable yet profitable alternative to waste management, and harnessing Machine Learning and Artificial Intelligence technology to minimize food waste. Detail of sustainability and feasibility of food waste-derived metabolic chemical compounds, along with the market outlook and recycling of food wastes, have been elucidated in this review.
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Affiliation(s)
- Akriti Taneja
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Ruchi Sharma
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Shreya Khetrapal
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Avinash Sharma
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Rupak Nagraik
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Baskar Venkidasamy
- Department of Oral and Maxillofacial Surgery, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai 600077, India
| | - Manju Nath Ghate
- School of Pharmacy, National Forensic Sciences University, Gandhinagar Gujarat 382007, India
| | - Shavkatjon Azizov
- Laboratory of Biological Active Macromolecular Systems, Institute of Bioorganic Chemistry, Academy of Sciences Uzbekistan, Tashkent 100015, Uzbekistan
- Department of Pharmaceutical Chemistry, Tashkent Pharmaceutical Institute, Tashkent 100015, Uzbekistan
| | - Somesh Sharma
- School of Bioengineering and Food Technology, Shoolini University, Himachal Pradesh, Solan 173229, India
| | - Deepak Kumar
- Department of Pharmaceutical Chemistry, School of Pharmaceutical Sciences, Shoolini University, Solan 173229, India
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Pineapple waste in animal feed: A review of nutritional potential, impact and prospects. ANNALS OF ANIMAL SCIENCE 2023. [DOI: 10.2478/aoas-2022-0080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Abstract
Abstract
Pineapple is a commodity and economic fruit with a high market potential worldwide. Almost 60 % of the fresh pineapple, such as peels, pulp, crowns and leaves, are agricultural waste. It is noteworthy that the waste has a high concentration of crude fibre, proteins, ascorbic acid, sugars and moisture content. The pineapple waste utilisation in animal feed has recently drawn the attention of many investigators to enhance growth performance and concomitantly reduce environmental pollution. Its inclusion in animal feed varies according to the livestock, such as feed block, pelleted or directly used as a roughage source for ruminants. The pineapple waste is also fermented to enrich the nutrient content of poultry feed. To date, the inclusion of pineapple waste in animal feed is optimistic only not for livestock but also for farmed fish. Indeed, it is an ideal strategy to improve the feed supply to the farm. This paper aims to overview the source, nutritional composition, and application of pineapple waste in animal feed. The recent findings on its effect on animal growth performance, nutrition and disease control are discussed comprehensively and summarised. The review also covers its benefits, potential impacts on sustainable farming and future perspectives.
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Liu X, Li Q, Sun A, Du Y, Zhao T. A method for efficient conversion of dehydrated cabbage waste liquid into high ester vinegar. Bioprocess Biosyst Eng 2023; 46:119-128. [PMID: 36445480 DOI: 10.1007/s00449-022-02817-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Accepted: 11/14/2022] [Indexed: 11/30/2022]
Abstract
The utilization of wastewater in food processing factory has become one of the foremost essential and challengeable problems. In this study, cabbage wastewater was used for a mixed fermentation to obtain a high ester vinegar. The effect of fermentation conditions on the total acid content and total ester content of vinegar was investigated through single-factor experiments and response surface methodology analysis. Under the optimal fermentation conditions of 10.61% inoculation amount, 4.9% initial alcohol content, 29.62 °C fermentation temperature, 75.21 h fermentation time, and the exogenous esterification addition amount of 0.6%. The blending vinegar has a total acid content of 3.80 g 100 mL-1 and a total ester content of 30.52 mg mL-1. The significant flavor components in the blending vinegar of the ethyl lactate with a pleasant aroma accounted for 22.15% and the ethyl acetate with a strong fruit aroma accounted for 11.37%.
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Affiliation(s)
- Xiuhe Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China
| | - Qing Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China
| | - Aonan Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China
| | - Yamin Du
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China
| | - Tao Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China.
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Efficacy of Green Extracting Solvents on Antioxidant, Xanthine Oxidase, and Plant Inhibitory Potentials of Solid-Based Residues (SBRs) of Cordyceps militaris. STRESSES 2022. [DOI: 10.3390/stresses3010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Solid-based residues (SBRs) of Cordyceps militaris are often considered as waste after the cultivation of the fruiting body. To demonstrate the value of this by-product, different ratios of two favorable green solvents (EtOH and water) were employed to optimize the yields of cordycepin (Cor) and adenosine (Ado) and investigate relevant activities of plant growth inhibition (allelopathy), antioxidants, and xanthine oxidase. The SBR extracts of 60% EtOH-40% water (W4) and 40% EtOH-60% water (W6) exhibited the highest antioxidant activity as well as yielded the optimum content of Cor and Ado. The W4 and Wt (hot water) exhibited maximum inhibitory effects on the growth of Raphanus sativus (radish), Lactuca sativa (lettuce) and two noxious weeds, Echinochloa crus-galli (barnyard grass) and Bidens pilosa (beggarticks). Furthermore, GC-MS scan analysis revealed the presence of 14 major compounds in the SBRs. W4 is the best solvent to optimize yields of Cor and Ado, as well as having the strongest levels of antioxidant activity, xanthine oxidase, and growth-inhibitory activity. This study reveals that SBRs are a potential source of medicinal and agricultural utilization.
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Chantarot S, Nopharatana M, Jirasatid S. Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
In the present work, rice pasta by-product (RPBP) was used as a raw material for the production of Monascus vinegar. Alcoholic fermentation using RPBP and red yeast rice koji were carried out, and the fermentative characteristics based on the yeast strains (Saccharomyces cerevisiae TISTR 5169, TISTR 5196, and TISTR 5197) were investigated. The compositional changes and functional properties of Monascus vinegar were examined. S. cerevisiae TISTR 5169 produced a higher yield of alcohol in a shorter time as compared to other strains, in which 10% alcohol was observed after four days of fermentation. Descriptive sensory evaluation showed that Monascus wine fermented by S. cerevisiae TISTR 5169 (W5169) showed the highest result of intensity in cereal, fruit, and alcohol aroma. Therefore, W5169 was selected for subsequent acetous fermentation. During fermentation for 39 days, the titratable acidity (acetic acid) increased, associated with the decrease in alcohol contents and pH values. Acetification increased total phenolic content in accordance with an increase of antioxidant activity. Moreover, Monascus vinegar contained functional ingredients including Monascus pigments; yellow (0.17 OD unit/mL), orange (0.08 OD unit/mL), red (0.06 OD unit/mL), monacolin K (0.0141 ppm), and total phenolic content (71.70 µg GAE/mL). Monascus vinegar exhibited potential for antioxidant activity (58.8%) and xanthine oxidase inhibitory activity (73.7%), and in particular, was without the mycotoxin citrinin.
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Zampar GG, Zampar IC, Beserra da Silva de Souza S, da Silva C, Bolanho Barros BC. Effect of solvent mixtures on the ultrasound-assisted extraction of compounds from pineapple by-product. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102098] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Comparison of the Chemical Properties of Vinegar Obtained via One-Step Fermentation and Sequential Fermentation from Dragon Fruit and Pineapple. BEVERAGES 2022. [DOI: 10.3390/beverages8040074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Dragon fruit has many potential health benefits. It is inexpensive and widely cultivated in Thailand. The addition of dragon fruit to pineapple vinegar may help enhance the total phenolic compounds and antioxidant activity. This study aimed to study and compare the chemical characteristics of vinegar produced via one-step fermentation of a mixture of pineapple and dragon fruit juice from Krok Phra District of Thailand using Saccharomyces cerevisiae var. burgundy with that obtained using sequential fermentation using Saccharomyces cerevisiae var. burgundy and Acetobacter aceti. When the two fermentation methods were compared on day 20, the maximum acetic acid concentration obtained from sequential fermentation was 5.79 ± 0.25%, which was higher than that obtained in one-step fermentation (1.93%). The total phenolic compound content in the mixed fruit vinegar obtained from sequential fermentation and one-step fermentation was 228.01 and 242.2 mg/L gallic acid equivalents, respectively. The antioxidant content of the products obtained in sequential and one-step fermentations was 187.91 mg/L GAE and 209.33 µg/g of Trolox equivalents, respectively, which was consistent with the total phenolic compound content. This indicated that the acetic acid content in the mixed pineapple and dragon fruit juice vinegar obtained using sequential fermentation was higher than that obtained using one-step fermentation although its total phenolic content and the antioxidant activities were slightly lower. These observations will be useful for improving vinegar fermentation in the area.
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Valorization of pineapple processing residues through acetification to produce specialty vinegars enriched with red-Jambo extract of Syzygium malaccense leaf. Sci Rep 2022; 12:19384. [PMID: 36371484 PMCID: PMC9653374 DOI: 10.1038/s41598-022-23968-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
Abstract
The present study proposes the production of vinegars from pineapple processing residues as an eco-friendly strategy for adding value and economic strengthening of the production chain. Pineapple pulp and peel wines were produced and acetificated to vinegar by wild strains of acetic bacteria using Orlean's method (traditional system) followed by enrichment with leaf extract of Red-Jambo, Syzygium malaccense. Appreciable phenolic contents and antioxidant potential were found in pulp and peel vinegars with the added leaf extract. Catechin, epicatechin and caffeic, p-coumaric, ferulic, and gallic acids were the main phenolic compounds found in peel vinegar. The enrichment of the vinegar with the extract promoted an increase in the content of polyphenols (443.6-337.3 mg GAE/L) and antioxidant activity. Peel wines presented higher luminosity (L*) and higher saturation index (C*), and their color tended more toward yellow than pulp wines. Acetification reduced the saturation index (C*) and led to the intensification of the hue angle in the peels vinegar. Each type of pineapple vinegar produced showed biocidal activity against different bacteria and yeast, and the addition of leaf extract potentiated the antimicrobial activity of peel vinegar, especially against Staphalococcus aureus. The vinegars developed could find an attractive market niche in the food sector.
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14
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Effects of different acetic acid bacteria strains on the bioactive compounds, volatile compounds and antioxidant activity of black tea vinegar. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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15
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Mizzi J, Gaggìa F, Bozzi Cionci N, Di Gioia D, Attard E. Selection of Acetic Acid Bacterial Strains and Vinegar Production From Local Maltese Food Sources. Front Microbiol 2022; 13:897825. [PMID: 35928157 PMCID: PMC9343879 DOI: 10.3389/fmicb.2022.897825] [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: 03/16/2022] [Accepted: 06/23/2022] [Indexed: 11/17/2022] Open
Abstract
This study investigates the isolation, identification, and fermentation performance of autochthonous acetic acid bacteria (AAB) from local niche habitats on the Island of Gozo (Malta) and their further use for vinegar production, employing local raw materials. The bacteria were isolated from grapevine berries and vinegar produced in the cottage industry. Following phenotype and genotype identification, the AAB were ascribed to the genera Acetobacter, Gluconobacter, and Komagataeibacter. A mixture of selected AAB was tested as an inoculum for vinegar production in bench fermenters, under different conditions and substrates, namely, grapes, honey, figs, onions, prickly pear, and tomatoes. The bench fermenters were operated under semi-continuous fermentation where working volumes were maintained by discharging and subsequent recharging accordingly to maintain the acidity in fermenters by adding 30-50 g/l of acetic acid for optimal Acetobacteraceae performance. Finally, the vinegar products obtained from the different substrates were evaluated for their quality, including organoleptic properties, which showed the superior quality of wood-treated vinegar samples with respect to neat vinegar samples.
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Affiliation(s)
- Joseph Mizzi
- Division of Rural Sciences and Food Systems, Institute of Earth Systems, University of Malta, Msida, Malta
| | - Francesca Gaggìa
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Nicole Bozzi Cionci
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Diana Di Gioia
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Everaldo Attard
- Division of Rural Sciences and Food Systems, Institute of Earth Systems, University of Malta, Msida, Malta
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16
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Bioprocessing of biowaste derived from food supply chain side-streams for extraction of value added bioproducts through biorefinery approach. Food Chem Toxicol 2022; 165:113184. [DOI: 10.1016/j.fct.2022.113184] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 05/12/2022] [Accepted: 05/23/2022] [Indexed: 12/11/2022]
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17
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Xie Z, Koysomboon C, Zhang H, Lu Z, Zhang X, Chen F. Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes. Front Microbiol 2022; 13:907883. [PMID: 35847078 PMCID: PMC9279916 DOI: 10.3389/fmicb.2022.907883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.
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Affiliation(s)
- Zhenzhen Xie
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chanisara Koysomboon
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenming Lu
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
| | - Xiuyan Zhang
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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18
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Khaksar G, Sirijan M, Suntichaikamolkul N, Sirikantaramas S. Metabolomics for Agricultural Waste Valorization: Shifting Toward a Sustainable Bioeconomy. FRONTIERS IN PLANT SCIENCE 2022; 13:938480. [PMID: 35832216 PMCID: PMC9273160 DOI: 10.3389/fpls.2022.938480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Accepted: 06/02/2022] [Indexed: 06/15/2023]
Abstract
Agriculture has been considered as a fundamental industry for human survival since ancient times. Local and traditional agriculture are based on circular sustainability models, which produce practically no waste. However, owing to population growth and current market demands, modern agriculture is based on linear and large-scale production systems, generating tons of organic agricultural waste (OAW), such as rejected or inedible plant tissues (shells, peels, stalks, etc.). Generally, this waste accumulates in landfills and creates negative environmental impacts. The plant kingdom is rich in metabolic diversity, harboring over 200,000 structurally distinct metabolites that are naturally present in plants. Hence, OAW is considered to be a rich source of bioactive compounds, including phenolic compounds and secondary metabolites that exert a wide range of health benefits. Accordingly, OAW can be used as extraction material for the discovery and recovery of novel functional compounds that can be reinserted into the production system. This approach would alleviate the undesired environmental impacts of OAW accumulation in landfills, while providing added value to food, pharmaceutical, cosmetic, and nutraceutical products and introducing a circular economic model in the modern agricultural industry. In this regard, metabolomics-based approaches have gained increasing interest in the agri-food sector for a variety of applications, including the rediscovery of bioactive compounds, owing to advances in analytical instrumentation and data analytics platforms. This mini review summarizes the major aspects regarding the identification of novel bioactive compounds from agricultural waste, focusing on metabolomics as the main tool.
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Affiliation(s)
- Gholamreza Khaksar
- Center of Excellence for Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Mongkon Sirijan
- Faculty of Agriculture Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand
| | - Nithiwat Suntichaikamolkul
- Center of Excellence for Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Supaart Sirikantaramas
- Center of Excellence for Molecular Crop, Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Omics Sciences and Bioinformatics Center, Chulalongkorn University, Bangkok, Thailand
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19
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Gaur Rudra S, Singh S, H. H, Bollinedi H, Singh KN, Nain L, Singh S, Awasthi OP. Anthocyanin‐rich fruit vinegar from Grewia and Cantaloupe fruit blends. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shalini Gaur Rudra
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Sunita Singh
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Harish H.
- Division of Food Science and Post‐harvest Technology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Haritha Bollinedi
- Division of Genetics ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Kamalesh Narain Singh
- Division of Forecasting and Systems Modeling ICAR‐Indian Agricultural Statistics Research Institute New Delhi110012 DelhiIndia
| | - Lata Nain
- Department of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
| | - Surender Singh
- Department of Microbiology ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
- Central University of Haryana Mahendergarh Haryana 123031 India
| | - Om Prakash Awasthi
- Division of Fruit Science ICAR‐Indian Agricultural Research Institute New Delhi110012 DelhiIndia
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20
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Sarangi PK, Anand Singh T, Joykumar Singh N, Prasad Shadangi K, Srivastava RK, Singh AK, Chandel AK, Pareek N, Vivekanand V. Sustainable utilization of pineapple wastes for production of bioenergy, biochemicals and value-added products: A review. BIORESOURCE TECHNOLOGY 2022; 351:127085. [PMID: 35358673 DOI: 10.1016/j.biortech.2022.127085] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 03/25/2022] [Accepted: 03/25/2022] [Indexed: 05/27/2023]
Abstract
Agricultural residues play a pivotal role in meeting the growing energy and bulk chemicals demand and food security of society. There is global concern about the utilization of fossil-based fuels and chemicals which create serious environmental problems. Biobased sustainable fuels can afford energy and fuels for future generations. Agro-industrial waste materials can act as the alternative way for generating bioenergy and biochemicals strengthening low carbon economy. Processing of pineapple generates about 60% of the weight of the original pineapple fruit in the form of peel, core, crown end, and pomace that can be converted into bioenergy sources like bioethanol, biobutanol, biohydrogen, and biomethane along with animal feed and vermicompost as described in this paper. This paper also explains about bioconversion process towards the production of various value-added products such as phenolic anti-oxidants, bromelain enzyme, phenolic flavour compounds, organic acids, and animal feed towards bioeconomy.
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Affiliation(s)
- Prakash Kumar Sarangi
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Thangjam Anand Singh
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Ng Joykumar Singh
- College of Agriculture, Central Agricultural University, Imphal 795 004 Manipur, India
| | - Krushna Prasad Shadangi
- Department of Chemical Engineering, Veer Surendra Sai University of Technology, Burla Sambalpur 768 018, Odisha, India
| | - Rajesh K Srivastava
- Department of Biotechnology, GIT, GITAM (Deemed to be University) Visakhapatnam, 530 045 Andhra Pradesh, India
| | - Akhilesh K Singh
- Department of Biotechnology, Mahatma Gandhi Central University, Motihari, 845 401 Bihar, India
| | - Anuj K Chandel
- Department of Biotechnology, Engineering School of Lorena (EEL), University of São Paulo (USP), Lorena, São Paulo, Brazil
| | - Nidhi Pareek
- Microbial Catalysis and Process Engineering Laboratory, Department of Microbiology, School of Life Sciences, Central University of Rajasthan, Ajmer 305 817, Rajasthan, India
| | - Vivekanand Vivekanand
- Center for Energy and Environment, Malaviya National Institute of Technology Jaipur, 302 017 Rajasthan, India.
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21
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Microbial biotechnology approaches for conversion of pineapple waste in to emerging source of healthy food for sustainable environment. Int J Food Microbiol 2022; 373:109714. [PMID: 35567891 DOI: 10.1016/j.ijfoodmicro.2022.109714] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/16/2022] [Accepted: 05/05/2022] [Indexed: 11/18/2022]
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22
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Del Juncal-Guzmán D, Antunes-Ricardo M, Sánchez-Burgos JA, Sáyago-Ayerdi SG, Gutiérrez-Uribe JA. Immunomodulatory effect of metabolites from digested and fermented fractions from irradiated pineapple (Annanas comosus L.) snack-bars. Food Chem 2022; 373:131375. [PMID: 34742041 DOI: 10.1016/j.foodchem.2021.131375] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 01/27/2023]
Abstract
Phenolic compounds (PC), can modulate the immune response. UV-C irradiation, commonly used as a minimal processing method in fresh-foods to reduce the microbial load, increase shelf-life, provide a minimal processing and facilitate the release of PC. This study aimed to evaluate the effect of intestinal (IF) and fermented (FF) fractions of non-irradiated (NIPB) and irradiated (IPB) pineapple snack-bars on the production of nitric oxide (NO), interleukin 6 (IL-6), cyclooxygenase 2 (COX-2), and tumor necrosis factor-alpha (TNF-α) in mice macrophages. IF of NIPB and IPB exerted an immunomodulatory effect by promoting the production of NO (26 pg/mL) in both treatments, COX-2 (438 and 399 pg/mL), and TNF-α (778 and 802 pg/mL) for NIPB and IPB respectively. The TNF-α increased in IF of NIPB and IPB approximately 371 %, and in FF, only increased 132 %. The NO production was not different between IF and FF. COX-2 production was higher in FF.
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Affiliation(s)
- Diana Del Juncal-Guzmán
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, CP 63175 Tepic, Nayarit, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico
| | - Jorge A Sánchez-Burgos
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, CP 63175 Tepic, Nayarit, Mexico
| | - Sonia G Sáyago-Ayerdi
- Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, CP 63175 Tepic, Nayarit, Mexico.
| | - Janet A Gutiérrez-Uribe
- Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; Tecnológico de Monterrey, Campus Puebla, Av. Atlixcáyotl 2301, PueblaPuebla, C.P. 72453, Mexico.
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23
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De Leonardis A, Macciola V, Iftikhar A, Lopez F. Antioxidant effect of traditional and new vinegars on functional oil/vinegar dressing-based formulations. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03986-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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24
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Xu S, Ma Z, Chen Y, Li J, Jiang H, Qu T, Zhang W, Li C, Liu S. Characterization of the flavor and nutritional value of coconut water vinegar based on metabolomics. Food Chem 2022; 369:130872. [PMID: 34455324 DOI: 10.1016/j.foodchem.2021.130872] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 08/10/2021] [Accepted: 08/14/2021] [Indexed: 11/24/2022]
Abstract
Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water, usually discarded as waste in the coconut kernel-based food industry due to its unpleasant flavor, was used as a raw material to make vinegar by liquid-state fermentation. The compounds in fresh coconut water with high odor activity values (OAVs) were isovaleric acid and acetic acid, with pungent sour tastes. The compounds with high OAVs in aged coconut water vinegar were phenylethyl acetate, isoamyl acetate and benzaldehyde, with almond, banana or pear-like aromas. Coconut water vinegar was rich in essential amino acids, especially phenylalanine. Through pathway analysis, seventeen key metabolic pathways and three key metabolic substrates (aspartate, glutamate and pyruvate) were found. According to sensory evaluation, the aged vinegar tastes better. Coconut water vinegar is delicious and nutritious, so reprocessing mature coconut water into vinegar is an appropriate way to reuse waste coconut water.
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Affiliation(s)
- Senzheng Xu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Zewei Ma
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Ying Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Jiaxin Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Haiyan Jiang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Taiqi Qu
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China
| | - Congfa Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China.
| | - Sixin Liu
- School of Science, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou City, Haikou 570228, China.
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25
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Özdemir N, Pashazadeh H, Zannou O, Koca I. Phytochemical content, and antioxidant activity, and volatile compounds associated with the aromatic property, of the vinegar produced from rosehip fruit (Rosa canina L.). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112716] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Ousaaid D, Mechchate H, Laaroussi H, Hano C, Bakour M, El Ghouizi A, Conte R, Lyoussi B, El Arabi I. Fruits Vinegar: Quality Characteristics, Phytochemistry, and Functionality. Molecules 2021; 27:molecules27010222. [PMID: 35011451 PMCID: PMC8746612 DOI: 10.3390/molecules27010222] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/24/2021] [Accepted: 12/26/2021] [Indexed: 11/23/2022] Open
Abstract
The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties. This review was designed in the frame of valorization of fruits vinegar as a by-product with high value added by providing overall information on its biochemical constituents and beneficial potencies. It contains a cocktail of bioactive ingredients including polyphenolic acids, organic acids, tetramethylperazine, and melanoidins. Acetic acid is the most abundant organic acid and chlorogenic acid is the major phenol in apple vinegar. The administration of fruits vinegar could prevent diabetes, hypercholesterolemia, oxidative stress, cancer, and boost immunity as well as provide a remarkable antioxidant ability. The production techniques influence the quality of vinegar, and consequently, its health benefits.
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Affiliation(s)
- Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, P.O. Box 55, FI-00014 Helsinki, Finland
- Correspondence:
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, University of Orleans, CEDEX 2, 45067 Orléans, France;
| | - Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Raffaele Conte
- Research Institute on Terrestrial Ecosystems (IRET)—CNR, Via Pietro Castellino 111, 80131 Naples, Italy;
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
| | - Ilham El Arabi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health, and Quality of Life, Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdellah, Fez, P.O. Box 1796, Morocco; (D.O.); (H.L.); (M.B.); (A.E.G.); (B.L.); (I.E.A.)
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27
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Pashazadeh H, Özdemir N, Zannou O, Koca I. Antioxidant capacity, phytochemical compounds, and volatile compounds related to aromatic property of vinegar produced from black rosehip (Rosa pimpinellifolia L.) juice. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101318] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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28
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Keșa AL, Pop CR, Mudura E, Salanță LC, Pasqualone A, Dărab C, Burja-Udrea C, Zhao H, Coldea TE. Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages. PLANTS (BASEL, SWITZERLAND) 2021; 10:2263. [PMID: 34834623 PMCID: PMC8623731 DOI: 10.3390/plants10112263] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 10/13/2021] [Accepted: 10/17/2021] [Indexed: 06/01/2023]
Abstract
It is only recently that fermentation has been facing a dynamic revival in the food industry. Fermented fruit-based beverages are among the most ancient products consumed worldwide, while in recent years special research attention has been granted to assess their functionality. This review highlights the functional potential of alcoholic and non-alcoholic fermented fruit beverages in terms of chemical and nutritional profiles that impact on human health, considering the natural occurrence and enrichment of fermented fruit-based beverages in phenolic compounds, vitamins and minerals, and pro/prebiotics. The health benefits of fruit-based beverages that resulted from lactic, acetic, alcoholic, or symbiotic fermentation and specific daily recommended doses of each claimed bioactive compound were also highlighted. The latest trends on pre-fermentative methods used to optimize the extraction of bioactive compounds (maceration, decoction, and extraction assisted by supercritical fluids, microwave, ultrasound, pulsed electric fields, high pressure homogenization, or enzymes) are critically assessed. As such, optimized fermentation processes and post-fermentative operations, reviewed in an industrial scale-up, can prolong the shelf life and the quality of fermented fruit beverages.
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Affiliation(s)
- Ancuța-Liliana Keșa
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Elena Mudura
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania; (C.R.P.); (L.C.S.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari ‘Aldo Moro’, Via Amendola, 165/A, 70126 Bari, Italy;
| | - Cosmin Dărab
- Department of Electric Power Systems, Faculty of Electrical Engineering, Technical University of Cluj-Napoca, 400027 Cluj-Napoca, Romania;
| | - Cristina Burja-Udrea
- Industrial Engineering and Management Department, Faculty of Engineering, Lucian Blaga University of Sibiu, 10 Victoriei Blv., 550024 Sibiu, Romania;
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China;
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
| | - Teodora Emilia Coldea
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; (A.-L.K.); (E.M.)
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29
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Physicochemical Characteristics of Vinegar from Banana Peels and Commercial Vinegars before and after In Vitro Digestion. Processes (Basel) 2021. [DOI: 10.3390/pr9071193] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
Vinegar is a fermented food with a diversity of uses seasoning, salad dressing and flavouring for foods. Since ancient times it is considered a remedy for health and today there are different types of vinegar on the market, and many others are under development. Determination of the physicochemical characteristics of the new types of vinegar is necessary in order to improve them. Therefore, the aim of this paper is to compare the physicochemical characteristics of vinegar obtained from banana peels (with or without boiling peels) at different ages, with those of commercial vinegars. The vinegar from banana peels was obtained and aged in our laboratory, while the commercial vinegars were purchased from a local market. The physicochemical characteristics of all the samples were investigated before and after gastric and intestinal digestion. Inductively coupled plasma mass spectrometry was used to determine the mineral content of the vinegars. Additionally, statistical analysis of the results was performed by applying a one-way analysis of variance. Results showed that vinegar obtained from banana peels is clearer and total dry extract values are lower than those of commercial vinegars. Banana peel vinegars have higher antioxidant activity and total polyphenol content similar to the commercial balsamic vinegars. This study advances the knowledge in the field of vinegar production by using raw agricultural by-products.
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Ma X, Yuan H, Wang H, Yu H. Coproduction of bacterial cellulose and pear vinegar by fermentation of pear peel and pomace. Bioprocess Biosyst Eng 2021; 44:2231-2244. [PMID: 34165619 DOI: 10.1007/s00449-021-02599-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Accepted: 06/08/2021] [Indexed: 10/21/2022]
Abstract
Bacterial cellulose (BC)-derived materials are given significant attention due to their porous fibrous texture, high crystallinity and extraordinary physico-mechanical properties. The main reason for the restricted use of BC is its high production cost. To reduce the production cost, the suitability of pear residue for the production of BC and pear vinegar was investigated. Komagataeibacter rhaeticus and Komagataeibacter intermedius with high fermentation ability screened from the surface of vinegar film of millet fermentation were used to produce BC and pear vinegar simultaneously. Through response surface optimization, the maximum yield of BC from pear residue medium was 10.94 ± 0.42 g/L, which was higher than the synthesis medium generally used for Acetobacter strains. When pear residue medium was incubated at 30 °C for 7 days, the contents of total acid and soluble solids were greater than 0.3 g/100 mL and 3%, respectively, which met the standard requirements for fruit vinegar. The flavour components of pear vinegar were determined using gas chromatography-mass spectrometry. The pear vinegar showed similar flavour characteristics to conventional fruit vinegar. This research not only solved the utilization of agricultural resources but also avoided the discharge of waste liquid when producing BC. In addition, a more environmentally friendly and less expensive way to produce BC and pear vinegar was achieved.
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Affiliation(s)
- Xia Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, People's Republic of China
| | - Hongjie Yuan
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, People's Republic of China
| | - Heng Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, People's Republic of China
| | - Haiyan Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
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da Rocha Neves GA, Machado AR, Santana JF, da Costa DC, Antoniosi Filho NR, Viana LF, Silva FG, Spinosa WA, Soares Junior MS, Caliari M. Vinegar from Anacardium othonianum Rizzini using submerged fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2855-2862. [PMID: 33145766 DOI: 10.1002/jsfa.10916] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 09/21/2020] [Accepted: 11/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Anacardium othonianum Rizzini is a native Cerrado fruit, recently described in the literature. Its use is restricted to its native region and there is a lack of studies regarding production of vinegar from the pulp. This work aims to investigate the production of A. othonianum Rizzini vinegar using submerged fermentation. RESULTS The density, alcohol content, proximal composition, pH, color coordinates, and chromatographic profile of the volatile compounds were analyzed in the slurry, fermented juice, and vinegar produced from the corpulent parts of A. othonianum Rizz. Sensory acceptance and willingness to pay were also assessed with vinegar at 4% and 6% of total acidity. The results indicated compliance with European legislation and the presence of volatile compounds such as carbon dioxide, acetic acid, ethanol, and acetaldehyde in the analyzed vinegars. Our results indicate the potential of vinegar production from A. othonianum, with 74% and 86% willingness to pay. CONCLUSIONS The process of transformation of the fruit pulp into new products can contribute to fruit valorization and consequent preservation of the plant in the Cerrado biome. To the best of our knowledge, this is the first report of volatile compounds and minerals in A. othonianum Rizz. slurry. Our observations can be used as a basis for future studies regarding the preparation of vinegars from this species and for investigating their application in cooking and guiding consumer perception. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Glenda A da Rocha Neves
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Adriana R Machado
- Departamento de Pesquisa, Collaborative Laboratory Towards Circular Economy, Oliveira do Hospital, Portugal
| | - Jeisa F Santana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Dayane C da Costa
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Nelson R Antoniosi Filho
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Leticia F Viana
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Fabiano G Silva
- Engenharia de Alimentos, Laboratório de Cultura de Tecidos, Instituto Federal de Educação Ciência e Tecnologia Goiano, Rio Verde, Brazil
| | - Wilma A Spinosa
- Departamento de Ciência e Tecnologia de Alimentos, Universidade Estadual de Londrina, Londrina, Brazil
| | - Manoel S Soares Junior
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
| | - Márcio Caliari
- Escola de Agronomia, Instituto de Química, Universidade Federal de Goiás - Campus Samambaia, Goiânia, Brazil
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Biotechnological Processes in Fruit Vinegar Production. Foods 2021; 10:foods10050945. [PMID: 33925896 PMCID: PMC8145929 DOI: 10.3390/foods10050945] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 04/20/2021] [Accepted: 04/24/2021] [Indexed: 11/16/2022] Open
Abstract
The production of fruit vinegars as a way of making use of fruit by-products is an option widely used by the food industry, since surplus or second quality fruit can be used without compromising the quality of the final product. The acetic nature of vinegars and its subsequent impact on the organoleptic properties of the final product allows almost any type of fruit to be used for its elaboration. A growing number of scientific research studies are being carried out on this matrix, and they are revealing the importance of controlling the processes involved in vinegar elaboration. Thus, in this review, we will deal with the incidence of technological and biotechnological processes on the elaboration of fruit vinegars other than grapes. The preparation and production of the juice for the elaboration of the vinegar by means of different procedures is an essential step for the final quality of the product, among which crushing or pressing are the most employed. The different conditions and processing methods of both alcoholic and acetic fermentation also affect significantly the final characteristics of the vinegar produced. For the alcoholic fermentation, the choice between spontaneous or inoculated procedure, together with the microorganisms present in the process, have special relevance. For the acetic fermentation, the type of acetification system employed (surface or submerged) is one of the most influential factors for the final physicochemical properties of fruit vinegars. Some promising research lines regarding fruit vinegar production are the use of commercial initiators to start the acetic fermentation, the use of thermotolerant bacteria that would allow acetic fermentation to be carried out at higher temperatures, or the use of innovative technologies such as high hydrostatic pressure, ultrasound, microwaves, pulsed electric fields, and so on, to obtain high-quality fruit vinegars.
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Li C, Xin M, Li L, He X, Yi P, Tang Y, Li J, Zheng F, Liu G, Sheng J, Li Z, Sun J. Characterization of the aromatic profile of purple passion fruit (Passiflora edulis Sims) during ripening by HS-SPME-GC/MS and RNA sequencing. Food Chem 2021; 355:129685. [PMID: 33799248 DOI: 10.1016/j.foodchem.2021.129685] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Revised: 03/13/2021] [Accepted: 03/19/2021] [Indexed: 11/20/2022]
Abstract
Passion fruit is a tropical liana of the Passiflora family that is commonly consumed throughout the world due to its attractive aroma and flavor. However, very limited information is available on the mechanism of aroma formation and composition of the passion fruit during ripening. Therefore, HS-SPME-GC/MS combined with transcriptome analysis was used to study the mechanism of aroma formation during passion fruit ripening. The profile analyzed included 148 volatile organic compounds (VOCs) and related differentially expressed genes (DEGs). Compared with SA, 85 VOCs and related DEGs were identified as significantly upregulated at the SB and SC stages, including esters, alcohols, ketones, hydrocarbons, alkanes, and aldehydes. Two main pathways, ester and amino acid metabolism, and related genes were analyzed with VOC biosynthesis in passion fruit. This study is the first analysis of passion fruit VOC formation and provides new insights into the flavor mechanism and quality breeding of passion fruit.
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Affiliation(s)
- Changbao Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Ming Xin
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
| | - Li Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Xuemei He
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Ping Yi
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Yayuan Tang
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jiemin Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Fengjin Zheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Guoming Liu
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jinfeng Sheng
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Zhichun Li
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China
| | - Jian Sun
- Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, 174 East Daxue Road, 530007 Nanning, China; Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, 174 East Daxue Road, 530007 Nanning, China
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Özdemir GB, Özdemir N, Ertekin-Filiz B, Gökırmaklı Ç, Kök-Taş T, Budak NH. Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.). J Food Biochem 2021; 46:e13676. [PMID: 33650149 DOI: 10.1111/jfbc.13676] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/16/2021] [Accepted: 02/14/2021] [Indexed: 11/30/2022]
Abstract
This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.
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Affiliation(s)
- Gülce Buket Özdemir
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Nilgün Özdemir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Bilge Ertekin-Filiz
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Çağlar Gökırmaklı
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Tuğba Kök-Taş
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Nilgün H Budak
- Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Science, Isparta, Turkey
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UHPLC-QTOF-MS based metabolomics and biological activities of different parts of Eriobotrya japonica. Food Res Int 2021; 143:110242. [PMID: 33992354 DOI: 10.1016/j.foodres.2021.110242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 12/14/2022]
Abstract
Eriobotrya japonica, commonly known as loquat, has been used traditionally for the treatment of different diseases. Herein, untargeted profiling based on ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS) was used to depict the phytochemical profile of loquat roots, leaves, stems, seeds, and fruits. This allowed the tentative annotation of 349 compounds, representing different phytochemical classes that included flavonoids, phenolic acids, lignans, stilbenes, and terpenoids. Among others, low molecular weight phenolics (tyrosol derivatives) and terpenoids were the most abundant phytochemicals. After that, in vitro antioxidant and enzyme inhibition assays were applied to investigate the biological activity of the different organs of Eriobotrya japonica. Roots of E. japonica exhibited the highest antioxidant capacity, showing 181.88, 275.48, 325.18, 169.74 mg Trolox equivalent (TE)/g in DPPH, ABTS, CUPRAC, and FRAP assays, respectively. Furthermore, the root extract of E. japonica strongly inhibited butyryl cholinesterase (3.64 mg galantamine equivalent (GALAE)/g), whereas leaves, stems, seeds, and fruits showed comparable inhibition of both acetyl and butyryl cholinesterases. All the investigated organs of E. japonica exhibited in vitro tyrosinase inhibition (57.27-71.61 mg Kojic Acid Equivalent (KAE)/g). Our findings suggest a potential food and pharmaceutical exploitation of different organs of E. japonica (mainly roots) in terms of enrichment with health-promoting phenolics and triterpenes.
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Pyo YH, Noh YH, Lee DB, Lee YW, Yoon SM, Lee AR, Song DH. Profile chemical compounds and antioxidant activity of Korean commercial vinegars produced by traditional fermentation. CHEMICAL PAPERS 2021. [DOI: 10.1007/s11696-020-01437-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pinheiro APG, Bücker A, Cortez AC, Hallsworth JE, de Souza JVB, de Souza ÉS. Vinegar production from <i>Theobroma grandiflorum</i> SCHUM (cupuassu). AIMS BIOENGINEERING 2021. [DOI: 10.3934/bioeng.2021022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
<abstract>
<p>The tropical fruit cupuassu comes from <italic>Theobroma grandiflorum</italic> (SCHUM), a close relative of cocoa. Cupuassu has a rich yet delicate flavour profile with notes of chocolate, pineapple, passion fruit and other fruits. Here, we produced a cupuassu-fruit wine using a <italic>Saccharomyces cerevisiae</italic> inoculum (and univariate analysis to determine conditions for optimum ethanol production) and then fermented this wine to produce a delicate and unique cupuassu vinegar using acid-acid bacteria. The cupuassu wine was produced by fermentation of juice chaptalized with sucrose, with a final ethanol concentration of 10% (v/v). Acetic-acid fermentations were carried out in both a bubble-column reactor and a mechanically non-aerated reactor (high-surface reactor), producing final concentrations of 4.5 and 3.3% (w/v) acetic acid, respectively. The ethanol- and acetic-acid yields obtained were comparable to those of other fruit wines and fruit vinegars. The cupuassu vinegar retained the rich flavor profile of the cupuassu. We believe that the production of flavorsome products from local plants can have benefits for conservation by promoting ecologically sustainable agriculture and may contribute to cultural identity of Amazon people.</p>
</abstract>
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Hu M, Chen X, Huang J, Du J, Li M, Yang S. Revitalizing the ethanologenic bacterium Zymomonas mobilis for sugar reduction in high-sugar-content fruits and commercial products. BIORESOUR BIOPROCESS 2021; 8:119. [PMID: 34873566 PMCID: PMC8637514 DOI: 10.1186/s40643-021-00467-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Accepted: 11/17/2021] [Indexed: 12/31/2022] Open
Abstract
The excessive consumption of sugars can cause health issues. Different strategies have been developed to reduce sugars in the diets. However, sugars in fruits and commercial products may be difficult to reduce, limiting their usage among certain populations of people. Zymomonas mobilis is a generally recognized as safe (GRAS) probiotic bacterium with the capability to produce levan-type prebiotics, and thrives in high-sugar environments with unique characteristics to be developed for lignocellulosic biofuel and biochemical production. In this study, the sugar reduction capabilities of Z. mobilis ZM4 were examined using two fruits of pear and persimmon and three high-sugar-content commercial products of two pear pastes (PPs) and one Chinese traditional wine (CTW). Our results demonstrated that Z. mobilis ZM4 can utilize sugars in fruits with about 20 g/L ethanol and less than 5 g/L sorbitol produced within 22 h using pears, and about 45 g/L ethanol and 30 g/L sorbitol produced within 34 h using persimmons. When PPs made from pears were used, Z. mobilis can utilize nearly all glucose (ca. 60 g/L) and most fructose (110 g/L) within 100 h with 40 ~ 60 g/L ethanol and more than 20 g/L sorbitol produced resulting in a final sorbitol concentration above 80 g/L. In the high-sugar-content alcoholic Chinese traditional wine, which contains mostly glucose and ethanol, Z. mobilis can reduce nearly all sugars with about 30 g/L ethanol produced, resulting in a final ethanol above 90 g/L. The ethanol yield and percentage yield of Z. mobilis in 50 ~ 60% CTW were 0.44 ~ 0.50 g/g and 86 ~ 97%, respectively, which are close to its theoretical yields-especially in 60% CTW. Although the ethanol yield and percentage yield in PPs were lower than those in CTW, they were similar to those in fruits of pears and persimmons with an ethanol yield around 0.30 ~ 0.37 g/g and ethanol percentage yield around 60 ~ 72%, which could be due to the formation of sorbitol and/or levan in the presence of both glucose and fructose. Our study also compared the fermentation performance of the classical ethanologenic yeast Saccharomyces cerevisiae BY4743 to Z. mobilis, with results suggesting that Z. mobilis ZM4 had better performance than that of yeast S. cerevisiae BY4743 given a higher sugar conversion rate and ethanol yield for sugar reduction. This work thus laid a foundation for utilizing the advantages of Z. mobilis in the food industry to reduce sugar concentrations or potentially produce alcoholic prebiotic beverages. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1186/s40643-021-00467-2.
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Affiliation(s)
- Mimi Hu
- grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, and School of Life Sciences, Hubei University, Wuhan, 430062 China
| | - Xiangyu Chen
- grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, and School of Life Sciences, Hubei University, Wuhan, 430062 China
| | - Ju Huang
- grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, and School of Life Sciences, Hubei University, Wuhan, 430062 China
| | - Jun Du
- China Biotech Fermentation Industry Association, Beijing, 100833 China
| | - Mian Li
- Zhejiang Huakang Pharmaceutical Co., Ltd., Kaihua County, Zhejiang, China
| | - Shihui Yang
- grid.34418.3a0000 0001 0727 9022State Key Laboratory of Biocatalysis and Enzyme Engineering, Environmental Microbial Technology Center of Hubei Province, and School of Life Sciences, Hubei University, Wuhan, 430062 China
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Carpena M, Fraga-Corral M, Otero P, Nogueira RA, Garcia-Oliveira P, Prieto MA, Simal-Gandara J. Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile. Foods 2020; 10:foods10010051. [PMID: 33375439 PMCID: PMC7824511 DOI: 10.3390/foods10010051] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/23/2020] [Accepted: 12/23/2020] [Indexed: 12/16/2022] Open
Abstract
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.
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Affiliation(s)
- Maria Carpena
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Paz Otero
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Department of Pharmacology, Pharmacy and Pharmaceutical Technology, Faculty of Veterinary, University of Santiago of Compostela, 27002 Lugo, Spain
| | - Raquel A. Nogueira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
- Correspondence: (M.A.P.); (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain; (M.C.); (M.F.-C.); (P.O.); (R.A.N.); (P.G.-O.)
- Correspondence: (M.A.P.); (J.S.-G.)
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KANG M, HA JH, LEE Y. Physicochemical properties, antioxidant activities and sensory characteristics of commercial gape vinegars during long-term storage. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.25119] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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41
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Dhiman S, Mukherjee G. Present scenario and future scope of food waste to biofuel production. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Sunny Dhiman
- University Institute of Biotechnology, Chandigarh University Mohali Punjab India
| | - Gunjan Mukherjee
- University Institute of Biotechnology, Chandigarh University Mohali Punjab India
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42
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A strategy for the determination of flavor substances in goat milk by liquid chromatography-high resolution mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2020; 1152:122274. [DOI: 10.1016/j.jchromb.2020.122274] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 05/04/2020] [Accepted: 07/12/2020] [Indexed: 11/23/2022]
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43
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Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2. Foods 2020; 9:foods9081063. [PMID: 32764333 PMCID: PMC7465519 DOI: 10.3390/foods9081063] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/27/2020] [Accepted: 08/01/2020] [Indexed: 01/14/2023] Open
Abstract
Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography–mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.7 macrophage cells. The major metabolites in BV are organic acids, with the main volatile compounds being ethyl acetate, isoamyl acetate, 1-pentanol, hydroxypropanoic acid, and malonic acid. When we fermented BV from unpeeled roots for 10 days with a starter culture, we observed significant antibacterial and immunoenhancing effects in macrophages. Therefore, we could determine the metabolite and functional differences in vinegar obtained from bellflower roots and proposed that bellflower roots with peel are an effective substrate for developing vinegar and healthy food products.
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44
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Gâtlan AM, Gutt G, Naghiu A. Capitalization of sea buckthorn waste by fermentation: Optimization of industrial process of obtaining a novel refreshing drink. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14565] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Anca Mihaela Gâtlan
- Food Engineering Faculty “Ștefan cel Mare” University of Suceava Suceava Romania
| | - Gheorghe Gutt
- Food Engineering Faculty “Ștefan cel Mare” University of Suceava Suceava Romania
| | - Anca Naghiu
- Research Institute for Analytical Instrumentation Cluj‐Napoca Romania
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45
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Yang H, Cai G, Lu J, Gómez Plaza E. The production and application of enzymes related to the quality of fruit wine. Crit Rev Food Sci Nutr 2020; 61:1605-1615. [PMID: 32423236 DOI: 10.1080/10408398.2020.1763251] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pretreatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, glucose oxidase, lysozyme, protease, tannase and urease in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.
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Affiliation(s)
- Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China.,School of Food Science and Technology, University of Murcia, Murcia, Spain
| | - Guolin Cai
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, P. R. China.,Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Wuxi, P. R. China.,School of Biotechnology, Jiangnan University, Wuxi, P. R. China
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46
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Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics. Food Chem 2020; 312:126077. [DOI: 10.1016/j.foodchem.2019.126077] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2019] [Revised: 12/13/2019] [Accepted: 12/17/2019] [Indexed: 12/14/2022]
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47
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Corrado G, Lucini L, Miras-Moreno B, Chiaiese P, Colla G, De Pascale S, Rouphael Y. Metabolic Insights into the Anion-Anion Antagonism in Sweet Basil: Effects of Different Nitrate/Chloride Ratios in the Nutrient Solution. Int J Mol Sci 2020; 21:E2482. [PMID: 32260073 PMCID: PMC7177776 DOI: 10.3390/ijms21072482] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 03/30/2020] [Accepted: 04/01/2020] [Indexed: 12/25/2022] Open
Abstract
Sweet basil (Ocimum basilicum L.) is a highly versatile and globally popular culinary herb, and a rich source of aromatic and bioactive compounds. Particularly for leafy vegetables, nutrient management allows a more efficient and sustainable improvement of crop yield and quality. In this work, we investigated the effects of balanced modulation of the concentration of two antagonist anions (nitrate and chlorine) in basil. Specifically, we evaluated the changes in yield and leaf metabolic profiles in response to four different NO3-:Cl- ratios in two consecutive harvests, using a full factorial design. Our work indicated that the variation of the nitrate-chloride ratio exerts a large effect on both metabolomic profile and yield in basil, which cannot be fully explained only by an anion-anion antagonist outcome. The metabolomic reprogramming involved different biochemical classes of compounds, with distinctive traits as a function of the different nutrient ratios. Such changes involved not only a response to nutrients availability, but also to redox imbalance and oxidative stress. A network of signaling compounds, including NO and phytohormones, underlined the modeling of metabolomic signatures. Our work highlighted the potential and the magnitude of the effect of nutrient solution management in basil and provided an advancement towards understanding the metabolic response to anion antagonism in plants.
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Affiliation(s)
- Giandomenico Corrado
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (P.C.); (S.D.P.); (Y.R.)
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, University Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
| | - Begoña Miras-Moreno
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, University Cattolica del Sacro Cuore, 29122 Piacenza, Italy;
- Council for Agricultural Research and Economics- Research Centre for Genomics and Bioinformatics (CREA-GB), via San Protaso 302, 29017 Fiorenzuola d’Arda, PC, Italy
| | - Pasquale Chiaiese
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (P.C.); (S.D.P.); (Y.R.)
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy;
| | - Stefania De Pascale
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (P.C.); (S.D.P.); (Y.R.)
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy; (P.C.); (S.D.P.); (Y.R.)
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48
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Flavored Sherry vinegar with citric notes: Characterization and effect of ultrasound in the maceration of orange peels. Food Res Int 2020; 133:109165. [PMID: 32466925 DOI: 10.1016/j.foodres.2020.109165] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 01/19/2023]
Abstract
Accelerated maceration experiments of orange peels in Sherry vinegar employing ultrasounds (US) have been carried out. Their effect on the vinegaŕs volatile composition as well as on its olfactometric and sensory characteristics have been evaluated. The optimal conditions for the ultrasounds were determined as follows: sonication power 550 W/L; pulses 40 s On and 20 s Off; with orange peel 200 g/L established previously. Statistical studies showed that maceration under ultrasounds increased volatile compounds content, since the vinegars obtained showed a high content in alcohols, aldehydes and terpenes. Regarding the olfactometric study, the control vinegar exhibited the lowest values for the "floral", "greasy" or "citric" categories and the highest value for the "sweet" category, whereas the US macerated vinegars presented the highest and lowest values for the "floral" and the "acid" categories, respectively. Based on their sensory evaluation, the panel members preferred the vinegar where orange peels had macerated under ultrasounds for 90 min. According to the results, ultrasound is a technology that could be employed to broaden the range of products manufactured by Sherry vinegar producers.
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49
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Simultaneous vinegar fermentation from a pineapple by-product using the co-inoculation of yeast and thermotolerant acetic acid bacteria and their physiochemical properties. 3 Biotech 2020; 10:115. [PMID: 32117676 DOI: 10.1007/s13205-020-2119-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Accepted: 02/04/2020] [Indexed: 10/25/2022] Open
Abstract
In the present study, a potential newly isolated thermotolerant acetic acid bacteria (TH-AAB), Acetobacter pasteurianus FPB2-3, with ethanol and acetic acid-tolerant properties was found to be very effective in the production of vinegar from pineapple peels as an alternative, inexpensive raw material using simultaneous vinegar fermentation (SVF). The results showed that using whole pineapple peel with the addition of diammonium phosphate (DAP) and MgSO4 at an initial pH of 5.5 gave a slightly higher acetic acid content than that produced from the squeezed juice. Subsequently, the effects of sugar concentration and inoculation time of A. pasteurianus FPB2-3 on acetic acid production were examined. The results revealed that an increase in sucrose concentration led to the high production of ethanol, which resulted in the suppression of acetic acid production. Allowing for the inoculated yeast to ferment prior to inoculation of the AAB for 1 or 2 days resulted in a longer lag time for ethanol oxidation. However, acetic acid accumulation commenced after 5 days and gradually increased to the maximum concentration of 7.2% (w/v) within 16 days. Furthermore, scaled-up fermentation in 6 l vessels resulted in slower acetic acid accumulation but still achieved a maximum acetic acid concentration of up to 6.5% (w/v) after 25 days. Furthermore, the antioxidant capacity of the vinegar produced from pineapple peels (PPV) was slightly higher than that produced from the squeezed juice (PJV), which was consistent with the higher total phenolic compound content found in the PPV sample. In addition to acetic acid, a main volatile acid present in vinegars, other volatile compounds, such as alcohols (isobutyl alcohol, isoamyl alcohol, and 2-phenyl ethanol), acids (3-methyl-butanoic acid), and esters (ethyl acetate, 3-methyl butanol acetate, and 2-phenylethyl acetate), were also detected and might have contributed to the observed differences in the odour and aroma of the pineapple vinegars.
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50
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Villacís-Chiriboga J, Elst K, Van Camp J, Vera E, Ruales J. Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications). Compr Rev Food Sci Food Saf 2020; 19:405-447. [PMID: 33325169 DOI: 10.1111/1541-4337.12542] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 12/16/2019] [Accepted: 01/08/2020] [Indexed: 12/11/2022]
Abstract
Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.
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Affiliation(s)
- José Villacís-Chiriboga
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.,Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Edwin Vera
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
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