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Liao Q, Wu M, Cai M, Cai J, Peng Z, Huang X, Zhong Y, Wu J. Prevent lumping during hot-water rehydration of lotus rhizome powder by restricted swelling treatment. Food Chem 2024; 460:140410. [PMID: 39029365 DOI: 10.1016/j.foodchem.2024.140410] [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: 03/03/2024] [Revised: 07/06/2024] [Accepted: 07/08/2024] [Indexed: 07/21/2024]
Abstract
Lotus rhizome powder (LRP) tends to lump during hot-water rehydration, adversely affecting its edible quality. By utilizing a restricted swelling treatment (ST), where LRP was swollen at a temperature slightly below its onset gelatinization temperature (To), the lumping rate could be substantially reduced from 30.95% to 6.39%. This treatment induced an ordered-disordered structural transition of LRP without compromising its granule morphology and water dispersibility. This transition led to significant increases in thermal transition temperatures and a notable delay in peak pasting time by 86.6 s. These changes effectively delayed the formation of a gelatinous skin surrounding the dry granules, allowing them sufficient time to absorb water and paste completely, thereby preventing lumping. The prevention of lumping was beneficial for obtaining desired viscoelasticity of LRP paste. Conversely, ST treatments conducted at temperatures markedly deviating from To resulted in significantly higher lumping rates, underscoring the importance of carefully controlling the ST temperature.
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Affiliation(s)
- Qichao Liao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Minghua Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Mingxi Cai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Jiamei Cai
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Zhenhuan Peng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Xiaoxin Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Yejun Zhong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jianyong Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd, Nanchang University, Nanchang 330200, China.
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2
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Zamora R, Hidalgo FJ. Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones. Food Chem 2024; 445:138710. [PMID: 38364493 DOI: 10.1016/j.foodchem.2024.138710] [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: 12/03/2023] [Revised: 01/26/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Quinone-induced browning is widely produced in foods and is mostly considered a consequence of quinone/nucleophile reactions. However, even in the absence of amino acids or proteins, o-quinones develop browning. In an attempt to better understand the reaction pathways involved in this browning development, this study describes the reactions of 4-methyl-1,2-benzoquinone with alcohols, ammonia, and short chain aldehydes. These reaction mixtures developed browning at 37 °C and the main produced compounds were isolated by semipreparative HPLC and characterized by NMR and MS as phenazines, phenoxazines, and benzoxazoles. A reaction pathway that explains the formation of all these compounds is proposed. The formation of phenazines is responsible, at least partially, for the produced browning, and the formation of benzoxazoles inhibits such browning. Browning development seems to be a consequence of a competition among the reactions of formation of phenazines, phenoxazines, and benzoxazoles, which appear to be produced from a single intermediate.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
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3
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Chen X, Huang S, Yan S, Li J. Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron. J Food Sci 2024; 89:3554-3568. [PMID: 38660920 DOI: 10.1111/1750-3841.17078] [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: 10/04/2023] [Revised: 03/07/2024] [Accepted: 03/27/2024] [Indexed: 04/26/2024]
Abstract
Lotus rhizome is an important aquatic vegetable, but the blackening of lotus rhizome epidermis (LRE) seriously affects its appearance and quality, which makes lotus rhizome products unmarketable. In this study, the effects of polyphenols and iron on the LRE color were studied to explore the possible mechanism of LRE blackening. Results indicated that the measurable total phenols contents in the mud treatment (MT) group were significantly reduced, and the total iron contents were significantly increased compared with the bruised treatment group (p < 0.05). The high-performance liquid chromatography results showed that the main polyphenols in LRE were dopa, gallocatechin, and catechin, as well as a small amount of catechol, epicatechin, proanthocyanidin B2, and proanthocyanidin C1. Moreover, the results of color difference and ultraviolet adsorption spectroscopy showed that there were obviously black or brown-gray of dopa (525 nm), gallocatechin (504.5 nm), and catechin (550 and 504.5 nm) with FeCl2. The simulated system treatment of LRE further confirmed that the chromaticity effect of dopa and iron in bruised LRE was similar to that of the MT group, whereas 1% (w/w) ascorbic acid, 2% (w/w) EDTA-2Na, or 3% (w/w) citric acid could solely prohibit the blackening. This suggested that the dopa in LRE and FeCl2 in mud may mainly combine into [2(DOPA-2H+)+Fe3+]- through non-covalent interaction, which leads to the blackening of bruised LRE under neutral conditions. These results can guide the storage of lotus rhizomes and improve the development of the lotus rhizome industry.
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Affiliation(s)
- Xianqiang Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shengkai Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, China
- Hubei Honghu Lotus Rhizome Industry Research Institute, Jingzhou, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan, China
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Zhang S, Yuan G, Peng Z, Li X, Huang Y, Yin C, Cui L, Xiao G, Jiao Z, Wang L, Deng X, Qiu Z, Yan C. Chemical composition analysis and transcriptomics reveal the R2R3-MYB genes and phenol oxidases regulating the melanin formation in black radish. Int J Biol Macromol 2024; 271:132627. [PMID: 38797290 DOI: 10.1016/j.ijbiomac.2024.132627] [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: 03/26/2024] [Revised: 05/16/2024] [Accepted: 05/22/2024] [Indexed: 05/29/2024]
Abstract
Melanins are dark-brown to black-colored biomacromolecules which have been thoroughly studied in animals and microorganisms. However, the biochemical and molecular basis of plant melanins are poorly understood. We first characterized melanin from the black radish (Raphanus sativus var. niger) 'HLB' through spectroscopic techniques. p-Coumaric acid was identified as the main precursor of radish melanin. Moreover, a joint analysis of transcriptome and coexpression network was performed for the two radish accessions with black and white cortexes, 'HLB' and '55'. A set of R2R3-type RsMYBs and enzyme-coding genes exhibited a coexpression pattern, and were strongly correlated with melanin formation in radish. Transient overexpression of two phenol oxidases RsLAC7 (laccase 7) or RsPOD22-1 (peroxidase 22-1) resulted in a deeper brown color around the infiltration sites and a significant increase in the total phenol content. Furthermore, co-injection of the transcriptional activator RsMYB48/RsMYB97 with RsLAC7 and/or RsPOD22-1, markedly increased the yield of black extracts. Spectroscopic analyses revealed that these extracts are similar to the melanin found in 'HLB'. Our findings advance the understanding of structural information and the transcriptional regulatory mechanism underlying melanin formation in radish.
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Affiliation(s)
- Shuting Zhang
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Guoli Yuan
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; National Key Lab for Germplasm Innovation and Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Zhaoxin Peng
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Xiaoyao Li
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; National Key Lab for Germplasm Innovation and Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yan Huang
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China.
| | - Chaomin Yin
- Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China.
| | - Lei Cui
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Guilin Xiao
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Zhenbiao Jiao
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Liping Wang
- National Key Lab for Germplasm Innovation and Utilization of Horticultural Crops, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Xiaohui Deng
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Zhengming Qiu
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
| | - Chenghuan Yan
- Key Laboratory of Vegetable Ecological Cultivation on Highland, Ministry of Agriculture and Rural Affairs, Hubei Hongshan Laboratory, Industrial Crops Institute, Hubei Academy of Agricultural Sciences, Wuhan, Hubei 430063, China; Hubei Key Laboratory of Vegetable Germplasm Enhancement and Genetic Improvement, Wuhan, Hubei 430063, China.
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Zhang AA, Xie L, Wang QH, Xu MQ, Pan Y, Zheng ZA, Lv WQ, Xiao HW. Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism. Food Chem 2024; 442:138489. [PMID: 38278104 DOI: 10.1016/j.foodchem.2024.138489] [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: 11/02/2023] [Revised: 01/02/2024] [Accepted: 01/15/2024] [Indexed: 01/28/2024]
Abstract
In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and non-enzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
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Affiliation(s)
- An-An Zhang
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Long Xie
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Qing-Hui Wang
- Agricultural Mechanization Institute, Xinjiang Academy of Agricultural Sciences, Urumqi, China
| | - Ming-Qiang Xu
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Yan Pan
- Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi, Xinjiang, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Hong-Wei Xiao
- College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China.
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6
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Zou C, Zhang X, Xu Y, Yin J. Recent Advances Regarding Polyphenol Oxidase in Camellia sinensis: Extraction, Purification, Characterization, and Application. Foods 2024; 13:545. [PMID: 38397522 PMCID: PMC10887689 DOI: 10.3390/foods13040545] [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: 12/29/2023] [Revised: 01/31/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
Polyphenol oxidase (PPO) is an important metalloenzyme in the tea plant (Camellia sinensis). However, there has recently been a lack of comprehensive reviews on Camellia sinensis PPO. In this study, the methods for extracting PPO from Camellia sinensis, including acetone extraction, buffer extraction, and surfactant extraction, are compared in detail. The main purification methods for Camellia sinensis PPO, such as ammonium sulfate precipitation, three-phase partitioning, dialysis, ultrafiltration, ion exchange chromatography, gel filtration chromatography, and affinity chromatography, are summarized. PPOs from different sources of tea plants are characterized and systematically compared in terms of optimal pH, optimal temperature, molecular weight, substrate specificity, and activators and inhibitors. In addition, the applications of PPO in tea processing and the in vitro synthesis of theaflavins are outlined. In this review, detailed research regarding the extraction, purification, properties, and application of Camellia sinensis PPO is summarized to provide a reference for further research on PPO.
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Affiliation(s)
- Chun Zou
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Xin Zhang
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Yongquan Xu
- Key Laboratory of Biology, Tea Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Hangzhou 310008, China
| | - Junfeng Yin
- National Engineering Research Center for Tea Processing, Hangzhou 310008, China
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Tilley A, McHenry MP, McHenry JA, Solah V, Bayliss K. Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning. Curr Res Food Sci 2023; 7:100623. [PMID: 37954915 PMCID: PMC10637886 DOI: 10.1016/j.crfs.2023.100623] [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: 03/26/2023] [Revised: 10/04/2023] [Accepted: 10/18/2023] [Indexed: 11/14/2023] Open
Abstract
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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Affiliation(s)
- Andrew Tilley
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Mark P. McHenry
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Mt Lindesay, 56 McHenry Lane, Scotsdale, 6333, Western Australia, Australia
| | | | - Vicky Solah
- School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, Australia
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
| | - Kirsty Bayliss
- Food Futures Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
- Harry Butler Institute, Murdoch University, 90 South Street, Murdoch, 6150, Western Australia, Australia
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