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Jia Y, Wang Z, Liang X, Tu C, Khalifa I, Wang C, Zhu Y, Chen H, Hu L, Li C. Unlocking the potential of persimmons: A comprehensive review on emerging technologies for post-harvest challenges, processing innovations, and prospective applications. Food Chem 2024; 459:140344. [PMID: 38991450 DOI: 10.1016/j.foodchem.2024.140344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/17/2024] [Accepted: 07/03/2024] [Indexed: 07/13/2024]
Abstract
Persimmons are widely acknowledged as a valuable source of both medicinal and nutritional components, providing a diverse spectrum of nutrients and phytochemicals. Despite these benefits, biases against persimmons persists due to their characteristic astringent flavor that sets them apart from other fruits. Although several studies have explored various aspects of persimmons, a comprehensive review that addresses post-harvest challenges, processing innovations, and potential applications is notably absent in the literature. This review aims to fill this gap by discussing a range of topics, including emerging preservation technologies, methods for detecting and eliminating astringency, identification of functional elements, health-promoting prospects, and advancements in processed persimmon products. The primary objective is to enhance the utilization of persimmons and promote the development of diverse, customized products, thereby fostering the emergence of functional and futuristic foods.
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Affiliation(s)
- Yangyang Jia
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China
| | - Zhen Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Cunjian Tu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736, Egypt; Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Chuang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Yingheng Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Haoyu Chen
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China
| | - Lanlan Hu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
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Guerreiro C, Rinaldi A, Brandão E, de Jesus M, Gonçalves L, Mateus N, de Freitas V, Soares S. A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency. Food Chem 2024; 448:139153. [PMID: 38569410 DOI: 10.1016/j.foodchem.2024.139153] [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: 11/13/2023] [Revised: 03/20/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
Salivary proteins precipitation by interaction with polyphenols is the major mechanism for astringency. However, alternative mechanisms seem involved in the perception of different subqualities of astringency. In this study, adsorption of four astringent agents to in vitro oral models and their sensory properties were assessed. Overall, green tea infusion and tannic acid have shown a higher adsorption potential for models with oral cells and absence of saliva. Alum and grape seed extract presented higher adsorption in models with presence of oral cells and saliva. Multiple factor analysis suggested that adsorption may represent important mechanisms to elicit the astringency of alum. Models including saliva, were closely associated with overall astringency and aggressive subquality. Models with cells and absent saliva were closely associated with greenness, suggesting a taste receptor mechanism involvement in the perception. For the first time a correlation between an oral-cell based assay and astringency sensory perception was shown.
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Affiliation(s)
- Carlos Guerreiro
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | | | - Elsa Brandão
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Mónica de Jesus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Leonor Gonçalves
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Nuno Mateus
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Victor de Freitas
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal
| | - Susana Soares
- REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 689, Porto, Portugal.
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Berkel Kasikci M, Guilois-Dubois S, Billet K, Jardin J, Guyot S, Morzel M. Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38603459 DOI: 10.1021/acs.jafc.4c00468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Beneficial polyphenols in apples can reach the stomach as complexes formed with salivary proteins. The present study aimed at documenting the interactions between salivary proteins and cider apple polyphenols and the fate of complexes during gastric digestion. A polyphenolic extract was mixed with human saliva, and interactions were characterized by analyzing proteins and polyphenols in the insoluble and soluble fractions of the mixtures, before and after in vitro gastric digestion. Results confirmed that proline-rich proteins can efficiently precipitate polyphenols and suggested that two zinc-binding proteins can also form insoluble complexes with polyphenols. The classes of polyphenols involved in such complexes depended on the polyphenol-to-protein ratio. In vitro gastric digestion led to extensive proteolysis of salivary proteins, and we formulate the hypothesis that the resulting peptides can interact with and precipitate some procyanidins. Saliva may therefore partly modulate the bioaccessibility of at least procyanidins in the gastric compartment.
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Affiliation(s)
- Müzeyyen Berkel Kasikci
- INRAE, Institut Agro, STLO, 35042 Rennes, France
- Department of Food Engineering, Manisa Celal Bayar University, 45140 Manisa, Turkey
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Xu W, Ning Y, Cao S, Wu G, Sun H, Chai L, Wu S, Li J, Luo D. Insight into the interaction between tannin acid and bovine serum albumin from a spectroscopic and molecular docking perspective. RSC Adv 2023; 13:10592-10599. [PMID: 37025671 PMCID: PMC10071303 DOI: 10.1039/d3ra00375b] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Accepted: 03/20/2023] [Indexed: 04/08/2023] Open
Abstract
In this study, the interaction mechanism of bovine serum albumin (BSA) with tannic acid (TA) was investigated by spectroscopic and computational approaches and further validated using circular dichroism (CD), differential scanning calorimetry (DSC) and molecular docking techniques. The fluorescence spectra showed that TA bound to BSA and underwent static quenching at a single binding site, which was consistent with the molecular docking results. And the fluorescence quenching of BSA by TA was dose-dependent. Thermodynamic analysis indicated that hydrophobic forces dominated the interaction of BSA with TA. The results of circular dichroism showed that the secondary structure of BSA was slightly changed after coupling with TA. Differential scanning calorimetry showed that the interaction between BSA and TA improved the stability of the BSA-TA complex, and the melting temperature increased to 86.67 °C and the enthalpy increased to 264.1 J g-1 when the ratio of TA to BSA was 1.2 : 1. Molecular docking techniques revealed specific amino acid binding sites for the BSA-TA complex with a docking energy of -12.9 kcal mol-1, which means the TA is non-covalently bound to the BSA active site.
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Affiliation(s)
- Wei Xu
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Yuli Ning
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Shiwan Cao
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Guanchen Wu
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Haomin Sun
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
| | - Liwen Chai
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
| | - Shuping Wu
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
| | - Jingyi Li
- College of Life Science, Xinyang Normal University Xinyang 464000 China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology Luoyang 471023 China
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Morzel M, Canon F, Guyot S. Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6317-6327. [PMID: 35583948 DOI: 10.1021/acs.jafc.2c01183] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The present review documents the current knowledge and hypotheses on how polyphenols-saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and highlights research prospects in the field. After an updated description of the different classes of dietary polyphenols and their modifications by food processing or digestion, an overview of interactions between salivary proteins and polyphenols (with an emphasis on tannins) is provided. In vitro studies show that the solubility of salivary protein-tannin complexes in gastric conditions depends on the degree of tannin polymerization, while complexes are partly solubilized by bile salts. Salivary proteins-polyphenols interactions may affect digestive processes. For example, polyphenols can bind to and inhibit salivary amylase, with downstream consequences on starch digestion. Some salivary proteins (PRPs) prevent tannin-induced reduced protein digestibility, probably through binding tannins before they interact with digestive proteases. Salivary proteins may also act as scavenger molecules to limit the intestinal uptake of tannins.
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Affiliation(s)
| | - Francis Canon
- Centre des Sciences du Goût et de l'Alimentation, UMR 1324 INRAE, UMR 6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
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Azevedo J, Jesus M, Brandão E, Soares S, Oliveira J, Lopes P, Mateus N, de Freitas V. Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions. Food Chem 2021; 367:130607. [PMID: 34388630 DOI: 10.1016/j.foodchem.2021.130607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/13/2021] [Accepted: 07/13/2021] [Indexed: 11/19/2022]
Abstract
This work reports the study of the interaction of human salivary proteins (SP) with phenolic compounds that migrate from cork stoppers to wine. This study yields valuable data to understand the influence that these compounds may have on the sensory perception of wine from an astringency perspective. For that, three cork fractions containing the phenolic compounds that migrate in greater amounts from cork to model wine solutions were selected. Fraction M1 contains gallic acid, protocatechuic acid, vanillin and protocatechuic aldehyde; fraction M2 comprises essentially gallic acid and ellagic acid, as well as castalagin and dehydrocastalagin; and fraction M3 contains the two isomeric ellagitannins castalagin and vescalagin. The reactivity of each fraction towards SP was M3 > M2 > M1. Within M3 fraction, castalagin showed a higher ability to precipitate SP (mainly aPRPs, statherin and P-B peptide) comparatively to vescalagin. In M1 fraction, caffeic and sinapic acids were the compounds with the highest interaction with SP, mainly cystatins. In addition, there also seems to be a matrix effect (presence of other compounds) that could be affecting these interactions.
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Affiliation(s)
- Joana Azevedo
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Mónica Jesus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Elsa Brandão
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Susana Soares
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
| | - Joana Oliveira
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Paulo Lopes
- Amorim Cork S.A. Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal
| | - Nuno Mateus
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal
| | - Victor de Freitas
- LAQV REQUIMTE, Laboratório Associado para a Química Verde- Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
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