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Jiang J, Xie Y, Cui M, Ma X, Yin R, Chen Y, Li Y, Hu Y, Cheng W, Gao F. Characterization of differences in physicochemical properties, volatile organic compounds and non-volatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation. Food Chem 2024; 452:139616. [PMID: 38759436 DOI: 10.1016/j.foodchem.2024.139616] [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: 12/15/2023] [Revised: 04/23/2024] [Accepted: 05/07/2024] [Indexed: 05/19/2024]
Abstract
To investigate the effects of inoculating with three strains of lactic acid bacteria on prune wine quality during malolactic fermentation, this study determined its antioxidant activity, phenolic compounds, organic acids, and volatile/non-volatile metabolites. The results showed that inoculation with Lactobacillus paracasei SMN-LBK improved the antioxidant activity and phenolic compounds of prune wine. 73 VOCs were detected in prune wine by HS-SPME-GC-MS, and VOC content increased by 4.3% and 9.1% in MLFS and MLFB, respectively. Lactobacillus delbrueckii subsp. Bulgaricus showed better potential for winemaking, and citral and 5-nonanol, were detected in the MLF samples. 39 shared differential metabolites were screened and their metabolic pathways were investigated based on nontargeted metabolomics. Differences in amino acid and flavonoid content between strains reflected their specificity in flavonoid biosynthesis and amino acid biosynthesis. These findings will provide useful information for the biochemical study and processing of prune wine.
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Affiliation(s)
- Jianqiao Jiang
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yun Xie
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Miao Cui
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xiaomei Ma
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Ruonan Yin
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yiwen Chen
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yongkang Li
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yue Hu
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Weidong Cheng
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
| | - Feifei Gao
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
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Rodríguez MD, Ruiz Del Castillo ML, Blanch GP, de Pascual-Teresa S. Black bean ( Phaseolus vulgaris L. cv. "Tolosa") polyphenolic composition through cooking and in vitro digestion. Food Funct 2024; 15:6395-6407. [PMID: 38828506 DOI: 10.1039/d4fo01238k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
In this study, five different black bean (Phaseolus vulgaris L. cv. Tolosa) populations cultivated in different geographical areas including Oiartzun, Andoain, Azkoitia, San Esteban and Amasa Villabona, were studied and their polyphenolic content was determined. Two food products were prepared from the five different bean populations, cooked "Tolosa" beans and a hummus made with "Tolosa" cooked beans. Moreover, the variations of total polyphenol content (TPC), total anthocyanin content (TAC) and free radical scavenging activity by the 1,1-diphenyl-1-picrylhydrazyl (DPPH) method were analyzed for raw beans, cooked beans, and "Tolosa" beans hummus. Polyphenolic detailed composition was determined by means of HPLC-MS-QTOF analysis. The "Tolosa" bean population richest in polyphenols was selected in order to study the effect of in vitro digestion on the polyphenolic content and antioxidant effect and the degradation of the main anthocyanins was followed during the in vitro digestion. Finally, the effect of the different phases of digestion on the cytotoxicity in Caco-2 cells was determined. The results suggest that cooking "Tolosa" black beans results in an increase in the bioaccessibility of polyphenols and their antioxidant activity, which, additionally has a positive effect on Caco-2 intestinal cell viability.
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Affiliation(s)
- Marianela Desireé Rodríguez
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba 5001, Argentina
| | - María Luisa Ruiz Del Castillo
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
| | - Gracia Patricia Blanch
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
| | - Sonia de Pascual-Teresa
- Institute of Food Science, Technology and Nutrition (ICTAN), Spanish Research Council (CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
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Padmanabhan V, Kumar SS, Giridhar P. Phytochemicals and UHPLC-QTOF-HRMS characterisation of bioactives of butterfly pea (Clitoria ternatea L.) seeds and their antioxidant potentials. Food Chem 2024; 433:137373. [PMID: 37688820 DOI: 10.1016/j.foodchem.2023.137373] [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: 03/25/2023] [Revised: 08/30/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
Clitoria ternatea Linn. (Fabaceae) is a medicinal and ornamental plant, widely used in Ayurvedic and Chinese medicine. There is no strong scientific evidence on the consumption of the tender fruits/seeds of blue- and white-flower plants as vegetables. Analysis of the nutrient composition revealed that the total carbohydrate, protein, and lipid were highest in the mature-stage seeds of both varieties. UHPLC analysis revealed the presence of rutin (1.66 mg%) as the major compound. LC-HRMS confirmed the presence of other bioactives, such as sinapic acid (m/z 223), catechin derivatives (m/z 305 and m/z 153), quercetin (m/z 463), etc., as well. The ascorbic acid content was found to be highest in blue-flowered plant seeds (18.10 mg/100 g). Analysis of antioxidant activity displayed the superiority of immature seeds over mature seeds. The research shows that these seeds are rich in nutrients and bioactives, which may have use in the food and pharmaceutical industries.
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Affiliation(s)
- Vandana Padmanabhan
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Sandopu Sravan Kumar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India
| | - Parvatam Giridhar
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad-201002, India; Plant Cell Biotechnology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, 570020, India.
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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Granado-Rodríguez S, Maestro-Gaitán I, Matías J, Rodríguez MJ, Calvo P, Hernández LE, Bolaños L, Reguera M. Changes in nutritional quality-related traits of quinoa seeds under different storage conditions. Front Nutr 2022; 9:995250. [PMID: 36324620 PMCID: PMC9620721 DOI: 10.3389/fnut.2022.995250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 09/20/2022] [Indexed: 11/13/2022] Open
Abstract
Within the context of climate change and its impact on global food security, seed storage has become key, as it ensures long-term food and next-season seed preservation. Aiming at evaluating quality-related changes in quinoa seeds over storage time, different storage temperatures (–20, 4, 12, 25, and 37°C) and humidity conditions (use of silica gel or not) were studied and different seed nutritional parameters were evaluated at different points during a year of storage. Also, to determine if these variations could be conditioned by the genotype used, two quinoa cultivars were compared. The results proved that quinoa seed quality is highly dependent on the storage temperature but is not consistently affected by the use of silica gel if the seed moisture content (SMC) is kept between 5 and 12%. Furthermore, quality can be maintained and even improved by keeping SMC lower than 12% and storage temperatures low (4°C). Under these conditions (at 4°C in hermetic packaging with or without silica gel), and after 12 months of storage, there was an increase in amino acids like isoleucine, serine, arginine, glycine, and glutamic acid and in seed viability and germination. On the contrary, quinoa seeds stored at 37°C showed an accumulation of reactive oxygen species (ROS) which was related to a lower antioxidant capacity and a reduction in the contents of essential amino acids like isoleucine, lysine, histidine, and threonine, resulting in a delayed and reduced germination capacity, and, therefore, lower seed quality. Besides, quality-related differences appeared between cultivars highlighting differences linked to the genotype. Overall, this work demonstrates that optimal storage temperatures and SMC can preserve or even improve quinoa seed nutritional quality, which in turn can impact food safety and agriculture.
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Affiliation(s)
| | | | - Javier Matías
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Agrarian Research Institute “La Orden-Valdesequera” of Extremadura, Guadajira, Spain
| | - María José Rodríguez
- Technological Institute of Food and Agriculture of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Guadajira, Spain
| | - Patricia Calvo
- Technological Institute of Food and Agriculture of Extremadura, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), Guadajira, Spain
| | | | - Luis Bolaños
- Departamento de Biología, Universidad Autónoma de Madrid, Madrid, Spain
| | - Maria Reguera
- Departamento de Biología, Universidad Autónoma de Madrid, Madrid, Spain
- *Correspondence: Maria Reguera,
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