1
|
do Nascimento A, Toneto LC, Lepaus BM, Valiati BS, Faria-Silva L, de São José JFB. Effect of Edible Coatings of Cassava Starch Incorporated with Clove and Cinnamon Essential Oils on the Shelf Life of Papaya. MEMBRANES 2023; 13:772. [PMID: 37755194 PMCID: PMC10534760 DOI: 10.3390/membranes13090772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/07/2023] [Accepted: 08/20/2023] [Indexed: 09/28/2023]
Abstract
Applying edible coatings added with plant essential oils is a strategy used to delay ripening processes in climacteric fruits such as papaya. Formulations comprising 3% or 4% cassava starch (w/v), added with clove or cinnamon essential oils (2 mL/L), were tested for microbial inhibition (in vitro) purposes. Moreover, these fruits' physicochemical and microbiological aspects were assessed at 25 °C, for 12 days. Slight variations in pH and Brix values were observed during storage. On the other hand, there were no significant variations in carotenoid contents over storage time. The papaya fruits' coating contributed to reducing their weight loss from 40.66% (uncoated sample) to 24.10% on the 12th storage day, as well as delayed changes often observed during the ripening process. The 4% cassava starch coatings added with essential oils were more efficient in reducing microbiological levels. The herein proposed treatments reduced aerobic mesophilic bacteria, as well as molds and yeast counts, by 1.48 and 1.95 log CFU/g, on average, respectively, in comparison to the control sample. The assessed microorganism counts were higher in the uncoated sample than in the coated papaya fruits, after 12 days of storage. Thus, the tested coatings can potentially delay the emergence of post-harvest changes; consequently, they can help improve the quality of papaya fruits and extend their shelf life.
Collapse
Affiliation(s)
- Allisson do Nascimento
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Letícia Crestan Toneto
- Graduation in Nutrition, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil
| | - Bárbara Morandi Lepaus
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
| | - Bárbara Santos Valiati
- Postgraduation Program in Nutrition and Health, Department of Integrated Health Education, Federal University of Espírito Santo, Vitória 29040-090, ES, Brazil; (B.M.L.); (B.S.V.)
| | | | | |
Collapse
|
2
|
Rodeo AJD, Mitcham EJ. Chilling temperatures and controlled atmospheres alter key volatile compounds implicated in basil aroma and flavor. FRONTIERS IN PLANT SCIENCE 2023; 14:1218734. [PMID: 37465380 PMCID: PMC10352081 DOI: 10.3389/fpls.2023.1218734] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 06/15/2023] [Indexed: 07/20/2023]
Abstract
Use of basil in its fresh form is increasingly popular due to its unique aromatic and sensory properties. However, fresh basil has a short shelf life and high chilling sensitivity resulting in leaf browning and loss of characteristic aroma. Moderate CO2 atmospheres have shown potential in alleviating symptoms of chilling injury in basil during short-term storage but its effect on the flavor volatiles is unclear. Moreover, studies on basil volatile profile as impacted by chilling temperatures are limited. We investigated the response of two basil genotypes to low temperatures and atmosphere modification, with emphasis on the volatile organic compounds responsible for basil aroma and flavor. Leaves were stored for 6 days at 5, 10, or 15°C combined with three different CO2 atmospheres (0.04%, 5% or 10%). Basil volatile profile was assessed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Leaves suffered severe chilling injury and greater loss of aroma volatiles at 5°C compared to 10°C and 15°C. More than 70 volatiles were identified for each genotype, while supervised multivariate analysis revealed 26 and 10 differentially-accumulated volatiles for 'Genovese' and 'Lemon' basil, respectively, stored at different temperatures. Storage in 5% CO2 ameliorated the symptoms of chilling injury for up to 3 days in 'Genovese', but not in 'Lemon' basil. Both chilling temperatures and controlled atmospheres altered key volatile compounds implicated in basil aroma and flavor, but temperature had a bigger influence on the observed changes in volatile profile.
Collapse
Affiliation(s)
- Arlan James D. Rodeo
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
- Institute of Crop Science, College of Agriculture and Food Science, University of the Philippines Los Baños, College, Laguna, Philippines
| | - Elizabeth J. Mitcham
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
| |
Collapse
|
3
|
de Lima FTD, Martins LP, Toscano BLMD, de Sousa Costa E, de Souza WFC, de Lucena FA, da Silva Filho JF, de Sousa S. Cold damage affects the quality of noni fruits (Morinda citrifolia L.). BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
|
4
|
Zeng X, Wang L, Fu Y, Zuo J, Li Y, Zhao J, Cao R, Li J. Effects of methyl salicylate pre-treatment on the volatile profiles and key gene expressions in tomatoes stored at low temperature. Front Nutr 2022; 9:1018534. [PMID: 36276839 PMCID: PMC9581258 DOI: 10.3389/fnut.2022.1018534] [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: 08/13/2022] [Accepted: 09/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tomato is one of the most widely cultivated horticultural plants in the world, while the key volatile compounds of tomato fruits generally derive from fatty acid, carotenoid, phenylalanine, and branched-chain amino acid pathways. As an important endogenous signal molecule, methyl salicylate (MeSA) plays a crucial role in the fruit ripening process of plant. Recently, it has been demonstrated that MeSA can maintain the flavor quality of full ripe tomatoes after cold-storage preservation. However, few research teams attempted to investigate the effects of MeSA plus low temperature treatment on the different volatile biosynthetic pathways of tomatoes previously. Therefore, in this study, the effects of methyl salicylate pre-treatment (0.05 mM MeSA, 24 h) on the volatile profile and flavor-related key gene expressions of tomato fruits stored at 10°C were evaluated for the first time. Our results showed that the loss of volatile compounds in low temperature-treated tomato fruits could be effectively alleviated by MeSA pre-treatment. Although MeSA had no remarkable effect on the formation of carotenoid pathway- and branched-chain amino acid pathway-related volatiles in tomatoes subjected to low temperature, the content of fatty acid pathway-related volatiles (including cis-3-hexenal, hexanal, and trans-2-hexenal) in full red fruits of 10°C MeSA group was remarkably higher than that of 10°C control group. Furthermore, MeSA pre-treatment significantly up-regulated the expression of LOXC or LOXD gene in low temperature-treated fruits at breaker or full red stage, respectively. In conclusion, pre-treatment with MeSA might avoid the loss of aromatic compounds in tomato fruits stored at low temperature by activating the fatty acid pathway.
Collapse
Affiliation(s)
- Xiangquan Zeng
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Libin Wang
- School of Light Industry and Food Science, Nanjing Forestry University, Nanjing, Jiangsu, China
| | - Yingli Fu
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jinhua Zuo
- Beijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Science, Beijing, China
| | - Yan Li
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jingling Zhao
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Rui Cao
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Jian Li
- Department of Food Quality and Safety, School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China,*Correspondence: Jian Li,
| |
Collapse
|
5
|
Mo Y, Jiang B, Huo J, Lu J, Zeng X, Zhou Y, Zhang T, Yang M, Wei Y, Liu K. Quantitative Ubiquitylomic Analysis of the Dynamic Changes and Extensive Modulation of Ubiquitylation in Papaya During the Fruit Ripening Process. FRONTIERS IN PLANT SCIENCE 2022; 13:890581. [PMID: 35548272 PMCID: PMC9082147 DOI: 10.3389/fpls.2022.890581] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Accepted: 03/28/2022] [Indexed: 06/15/2023]
Abstract
Lysine ubiquitination is a highly conserved post-translational modification with diverse biological functions. However, there is little available information on lysine ubiquitination of non-histone proteins in papaya (Carica papaya L.). In total, 3,090 ubiquitination sites on 1,249 proteins with diverse localizations and functions were identified. Five conserved ubiquitinated K motifs were identified. Enrichment analysis showed that many Hsps were differentially ubiquitinated proteins (DUPs), suggesting an essential role of ubiquitination in degradation of molecular chaperone. Furthermore, 12 sugar metabolism-related enzymes were identified as DUPs, including an involvement of ubiquitination in nutrimental changes during the papaya ripening process. The ubiquitination levels of five fruit ripening-related DUPs, including one ethylene-inducible protein, two 1-aminocyclopropane-1-carboxylic acid oxidases, one endochitinase, and one cell wall invertase, were significantly changed during the ripening process. Our study extends the understanding of diverse functions for lysine ubiquitination in regulation of the papaya fruit ripening process.
Collapse
Affiliation(s)
- Yuxing Mo
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Bian Jiang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Jingxin Huo
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Jiayi Lu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Xiaoyue Zeng
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Yan Zhou
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Tao Zhang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| | - Min Yang
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Yuerong Wei
- Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization (MOA), Guangdong Province Key Laboratory of Tropical and Subtropical Fruit Tree Research, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou, China
| | - Kaidong Liu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, China
| |
Collapse
|
6
|
Miranda M, Sun X, Marín A, Dos Santos LC, Plotto A, Bai J, Benedito Garrido Assis O, David Ferreira M, Baldwin E. Nano- and micro-sized carnauba wax emulsions-based coatings incorporated with ginger essential oil and hydroxypropyl methylcellulose on papaya: Preservation of quality and delay of post-harvest fruit decay. Food Chem X 2022; 13:100249. [PMID: 35499002 PMCID: PMC9040031 DOI: 10.1016/j.fochx.2022.100249] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/19/2022] [Accepted: 02/04/2022] [Indexed: 01/28/2023] Open
Abstract
Nanoemulsion with 18% carnauba wax maintained papaya quality by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening. Changes in flavor was not perceived by the panel in tasting samples. Coatings protection level was dependent on the storage conditions. GEO associated with carnauba nano-emulsions, showed a positive effect in reducing natural diseases.
Carnauba wax nano and micro-sized emulsions and hydroxypropyl methylcellulose coatings, alone or combined with ginger essential oils (GEO) were applied on papayas and evaluated under several storage conditions. In a first experiment, storage parameters were: 6 days at 22 °C, and 9 days at 13 °C followed by 5 days at 22 °C. In a second experiment, storage was: 5 days at 22 °C, and 10 days at 16 °C followed by 3 days at 22 °C. Coating effects were dependent on storage conditions. While fruits were in cold storage, there were few changes; however, at 22 °C, the differences between coatings became more evident. Nanoemulsions maintained papaya quality during storage by retarding firmness loss, color changes, and reducing respiration rates, resulting in delayed ripening. GEO exhibited some positive effect on fungal disease control. Nanoemulsion-based coatings improved shelf life by reducing weight loss, color development, and slowing ripening of papaya fruit.
Collapse
Affiliation(s)
- Marcela Miranda
- United States Department of Agriculture (USDA) - ARS, Horticultural Research Laboratory, Ft. Pierce, FL, USA.,São Paulo State University (Unesp), School of Pharmaceutical Sciences, Araraquara, SP, Brazil
| | - Xiuxiu Sun
- United States Department of Agriculture (USDA) - ARS, Horticultural Research Laboratory, Ft. Pierce, FL, USA.,USDA-ARS, Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Hilo, HI, USA
| | - Anna Marín
- Jaume I University, Castelló de la Plana, Valencia, Spain
| | | | - Anne Plotto
- United States Department of Agriculture (USDA) - ARS, Horticultural Research Laboratory, Ft. Pierce, FL, USA
| | - Jinhe Bai
- United States Department of Agriculture (USDA) - ARS, Horticultural Research Laboratory, Ft. Pierce, FL, USA
| | | | - Marcos David Ferreira
- Brazilian Agricultural Research Corporation, Embrapa Instrumentação, São Carlos, Brazil
| | - Elizabeth Baldwin
- United States Department of Agriculture (USDA) - ARS, Horticultural Research Laboratory, Ft. Pierce, FL, USA
| |
Collapse
|
7
|
Kushwaha K, Saini SS, Waghmode B, Gaid M, Agrawal PK, Roy P, Sircar D. Volatile components in papaya fruits are the non-invasive biomarkers to monitor the ripening stage and the nutritional value. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03673-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
8
|
Liang Z, Zhang P, Fang Z. Modern technologies for extraction of aroma compounds from fruit peels: a review. Crit Rev Food Sci Nutr 2020; 62:1284-1307. [PMID: 33124893 DOI: 10.1080/10408398.2020.1840333] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Fruit peel is an agricultural by-product and potential source to extract natural aroma compounds with low cost. In the past few decades, the extraction of plant aroma volatiles experienced a transition from traditional to modern technologies. This review summarizes the main aroma compounds in different fruit peels, evaluates modern extraction techniques applicable for these aroma compounds in terms of mechanism, procedure, merits and demerits, and practice. Additionally, the applications of fruit peel aroma extract in food, pharmaceutical and cosmetic industries are also discussed. This review provides comprehensive information for extraction and application of aroma compounds from fruit peels, which could facilitate the valorization of the agricultural by-products and reduce environmental impacts.
Collapse
Affiliation(s)
- Zijian Liang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC, Australia
| |
Collapse
|
9
|
Pott DM, Vallarino JG, Osorio S. Metabolite Changes during Postharvest Storage: Effects on Fruit Quality Traits. Metabolites 2020; 10:metabo10050187. [PMID: 32397309 PMCID: PMC7281412 DOI: 10.3390/metabo10050187] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Accepted: 05/06/2020] [Indexed: 12/13/2022] Open
Abstract
Metabolic changes occurring in ripe or senescent fruits during postharvest storage lead to a general deterioration in quality attributes, including decreased flavor and ‘off-aroma’ compound generation. As a consequence, measures to reduce economic losses have to be taken by the fruit industry and have mostly consisted of storage at cold temperatures and the use of controlled atmospheres or ripening inhibitors. However, the biochemical pathways and molecular mechanisms underlying fruit senescence in commercial storage conditions are still poorly understood. In this sense, metabolomic platforms, enabling the profiling of key metabolites responsible for organoleptic and health-promoting traits, such as volatiles, sugars, acids, polyphenols and carotenoids, can be a powerful tool for further understanding the biochemical basis of postharvest physiology and have the potential to play a critical role in the identification of the pathways affected by fruit senescence. Here, we provide an overview of the metabolic changes during postharvest storage, with special attention to key metabolites related to fruit quality. The potential use of metabolomic approaches to yield metabolic markers useful for chemical phenotyping or even storage and marketing decisions is highlighted.
Collapse
Affiliation(s)
| | - José G. Vallarino
- Correspondence: (J.G.V.); (S.O.); Tel.: +34-952134271 (J.G.V. & S.O.)
| | - Sonia Osorio
- Correspondence: (J.G.V.); (S.O.); Tel.: +34-952134271 (J.G.V. & S.O.)
| |
Collapse
|
10
|
Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis. Food Res Int 2020; 131:108975. [PMID: 32247445 DOI: 10.1016/j.foodres.2019.108975] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 12/23/2019] [Accepted: 12/31/2019] [Indexed: 11/20/2022]
Abstract
Papayas undergo fast postharvest changes triggered by the plant hormone ethylene. Some important pathways have been analyzed in limited studies (transcriptomics and targeted metabolomics); however, broad use of proteomics or untargeted metabolomics have not yet been used in papayas. In this study, two groups of green papayas (150 days after anthesis-physiological maturity for papayas) were treated with ethylene at different times (6 and 12 h) and their metabolic changes in fruit pulp were evaluated with untargeted metabolomics (general metabolites and volatile compounds) and proteomics. Polar metabolites exhibited distinct patterns, especially with regard to some amino and fatty acids during stimulated ripening. In particular, glutamate increased through a possible gamma aminobutyric acid (GABA) shunt and/or proteases activity. Moreover, the stimulated ripening altered the volatile compounds and the protein profiles. The results suggest that changes in membrane breakdown and the resulting oxidative processes could be responsible for volatile compound production, altering some sensorial qualities of papayas, such as pulp softening and the specific papaya linalool volatile compound increment. Thus, GABA levels could also be a strong biological marker for papaya development and ripening stages. This study applied two "omic" techniques that provided insight into how the plant hormone ethylene could influence papaya postharvest quality.
Collapse
|
11
|
Wu Q, Li Z, Chen X, Yun Z, Li T, Jiang Y. Comparative metabolites profiling of harvested papaya (Carica papaya L.) peel in response to chilling stress. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6868-6881. [PMID: 31386200 DOI: 10.1002/jsfa.9972] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 05/29/2019] [Accepted: 07/30/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Papaya, as one of the most important tropical fruits in the world, is easily subjected to chilling injury (CI). Research on the effect of chilling temperature storage on the metabolic changes of papaya peel is limited. RESULTS Chilling temperature (4 °C) inhibited fruit ripening and induced CI on papaya fruit. Additionally, low temperature altered the concentrations of 45 primary metabolites and 52 aroma volatile compounds in the papaya peel. Papaya fruit stored at different temperatures could be separated using partial least squares-discriminant analysis (PLS-DA) with primary metabolites and volatile compounds as variables. In total, 18 primary metabolites and 22 volatiles with variable importance in projection (VIP) score higher than one might be considered as potential markers in papaya peel in response to chilling stress. Metabolites related to aroma, such as organic acid, amino acids, hexanal, carbonic acid, pentadecyl propyl ester and methyl geranate, caryophyllene accounted for major part of the metabolism changes of papaya peel and contributed a lot in response to cold stress. CONCLUSION This study added new insights regarding effect of chilling stress on metabolites in papaya peel. Some important metabolites might be indicator for chilling stress and detection of these metabolites will guide us to regulate the storage temperature to avoid chilling and to prolong storage of papaya fruit. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qixian Wu
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, School of Life Sciences, Beijing, P. R. China
| | - Zhiwei Li
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, School of Life Sciences, Beijing, P. R. China
| | - Xi Chen
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, School of Life Sciences, Beijing, P. R. China
| | - Ze Yun
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- University of Chinese Academy of Sciences, School of Life Sciences, Beijing, P. R. China
| | - Taotao Li
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
| | - Yueming Jiang
- Key Laboratory of Plant Resources Conservation and Sustainable Utilization, Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, School of Life Sciences, Guangzhou, P. R. China
- Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, P. R. China
| |
Collapse
|
12
|
da Silva APG, Spricigo PC, Purgatto E, Alencar SMD, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chem 2019; 294:547-556. [DOI: 10.1016/j.foodchem.2019.04.121] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 04/29/2019] [Accepted: 04/30/2019] [Indexed: 12/12/2022]
|
13
|
Volatile metabolites, quality and sensory parameters of “Ferrovia” sweet cherry cold stored in air or packed in high CO2 modified atmospheres. Food Chem 2019; 286:659-668. [DOI: 10.1016/j.foodchem.2019.02.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 01/30/2019] [Accepted: 02/05/2019] [Indexed: 11/22/2022]
|
14
|
Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-0006-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
15
|
Fabi JP, do Prado SBR. Fast and Furious: Ethylene-Triggered Changes in the Metabolism of Papaya Fruit During Ripening. FRONTIERS IN PLANT SCIENCE 2019; 10:535. [PMID: 31105730 PMCID: PMC6497978 DOI: 10.3389/fpls.2019.00535] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Accepted: 04/08/2019] [Indexed: 06/09/2023]
Abstract
Papaya is a climacteric fleshy fruit characterized by fast ripening after harvest. During the relatively short postharvest period, papaya fruit undergoes several changes in metabolism that result in pulp softening and sweetening, as well as the development of a characteristic aroma. Since papaya is one of the most cultivated and appreciated tropical fruit crops worldwide, extensive research has been conducted to not only understand the formation of the quality and nutritional attributes of ripe fruit but also to develop methods for controlling the ripening process. However, most strategies to postpone papaya ripening, and therefore to increase shelf life, have failed to maintain fruit quality. Ethylene blockage precludes carotenoid biosynthesis, while cold storage can induce chilling injury and negatively affect the volatile profile of papaya. As a climacteric fruit, the fast ripening of papaya is triggered by ethylene biosynthesis. The generation of the climacteric ethylene positive feedback loop is elicited by the expression of a specific transcription factor that leads to an up-regulation of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC-oxidase (ACO) expression, triggering the system II ethylene biosynthesis. The ethylene burst occurs about 3 to 4 days after harvest and induces pectinase expression. The disassembling of the papaya cell wall appears to help in fruit sweetness, while glucose and fructose are also produced by acidic invertases. The increase in ethylene production also results in carotenoid accumulation due to the induction of cyclases and hydroxylases, leading to yellow and red/orange-colored pulp phenotypes. Moreover, the production of volatile terpene linalool, an important biological marker for papaya's sensorial quality, is also induced by ethylene. All these mentioned processes are related to papaya's sensorial and nutritional quality. We describe the understanding of ethylene-triggered events that influence papaya quality and nutritional traits, as these characteristics are a consequence of an accelerated metabolism during fruit ripening.
Collapse
Affiliation(s)
- João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| | - Samira Bernardino Ramos do Prado
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
| |
Collapse
|
16
|
Wang L, Wang Y, Wang W, Zheng F, Chen F. Comparison of volatile compositions of 15 different varieties of Chinese jujube ( Ziziphus jujuba Mill.). Journal of Food Science and Technology 2019; 56:1631-1640. [PMID: 30956344 DOI: 10.1007/s13197-019-03689-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/19/2019] [Accepted: 02/24/2019] [Indexed: 11/30/2022]
Abstract
Jujube (Ziziphus jujuba Mill.) extract has been commonly used as a flavoring ingredient due to its unique aroma. In this study, solid phase micro extraction method was used to extract the volatile compounds in fresh jujube, with the aid of GC-MS for further chemical separation and identification. As a result, 33 volatile compounds, including aldehydes, alcohols, acids, ketones and esters, were identified. Among them, hexanal (276.5-1314 μg/100 g FW), (E)-2-hexanal, (145.1-1876 μg/100 g FW), nonanal (188.2-1047 μg/100 g FW), and n-decanoic acid (58.42-1268 μg/100 g FW) were found to be the major volatile compounds in fresh jujube fruit. Based on the type and amounts of the volatile compounds, 15 Chinese jujube cultivars were divided into 5 clusters through hierarchical cluster analysis and principal component analysis (PCA). Fiver clusters include cluster 1 (LB, HP, LZ, NP, JS, PZ, and YL), cluster 2 (BJ, DB), cluster 3 (PB, BZ, JD and XZ), cluster 4 (JB) and cluster 5 (YZ). According to the PCA, the clusters 1, 2 and 3 could not be discriminated from each other, but clusters 4 and 5 could be separated very well from each other.
Collapse
Affiliation(s)
- Lina Wang
- 1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China.,2Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| | - Yaqi Wang
- 1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
| | - Weizheng Wang
- 1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
| | - Fuping Zheng
- 1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China
| | - Feng Chen
- 1Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China.,2Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| |
Collapse
|
17
|
Solanki KP, Desai MA, Parikh JK. Sono hydrodistillation for isolation of citronella oil: A symbiotic effect of sonication and hydrodistillation towards energy efficiency and environment friendliness. ULTRASONICS SONOCHEMISTRY 2018; 49:145-153. [PMID: 30097258 DOI: 10.1016/j.ultsonch.2018.07.038] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 06/29/2018] [Accepted: 07/27/2018] [Indexed: 06/08/2023]
Abstract
Environmental benign approach for extraction of essential oil was made. An essential oil rich in citronellol, linalool and citronellal was extracted from the leaves of Cymbopogon winterianus using a clean hybrid extraction technique, sono hydrodistillation. Sono hydrodistillation combines ultrasonic waves along with conventional hydrodistillation process to have symbiotic outcomes in terms of process improvement. Significant process parameters such as size of the plant material, extraction time, power, ultrasound amplitude, pulse interval and solid loading were investigated independently to study the effect on yield of oil and composition of oil. The water residue remained after extraction of volatile oil was analyzed using Folin-Ciocalteu method to determine the total phenolic content (TPC) which would help in assessing the residue as a useful by-product. Substantial reduction in time was observed with the inclusion of ultrasound compared to conventional hydrodistillation. Further, to optimize the extraction conditions, observe interactive effects of various parameters and develop mathematical model, response surface methodology was employed. The maximum yield of oil was found to be 4.118% (w/w) at 21 min extraction time, 5 g solid loading, 250 mL water volume, 500 W heating mantle power, 70% ultrasonic amplitude and 10:50 pulse interval. Total phenolic content was 13.84 mg GAE/g DM. The citronella oil was found to be composed of 27.47% of linalool, 11.52% of citronellal, 34.25% citronellol and 11.15% of elemol. Extraction time, solid loading and pulse interval had the significant influence on the yield of oil and total phenolic contents. Microscopic analysis has assisted in envisaging the probable mechanism indicating the role of sonication for rapid extraction. This novel technique was compared with the conventional hydrodistillation to ascertain the impact towards process intensification. Sono hydrodistillation was found to be a greener and cleaner process as energy consumption has been reduced by 40% while carbon footprint has shrunken by 47%.
Collapse
Affiliation(s)
- Krishna P Solanki
- Chemical Engineering Department, Sardar Vallabhbhai National Institute of Technology, Surat 395007, Gujarat, India
| | - Meghal A Desai
- Chemical Engineering Department, Sardar Vallabhbhai National Institute of Technology, Surat 395007, Gujarat, India
| | - Jigisha K Parikh
- Chemical Engineering Department, Sardar Vallabhbhai National Institute of Technology, Surat 395007, Gujarat, India.
| |
Collapse
|
18
|
Guo YF, Zhang YL, Shan W, Cai YJ, Liang SM, Chen JY, Lu WJ, Kuang JF. Identification of Two Transcriptional Activators MabZIP4/5 in Controlling Aroma Biosynthetic Genes during Banana Ripening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6142-6150. [PMID: 29809003 DOI: 10.1021/acs.jafc.8b01435] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The transcriptional regulation of aroma formation genes remains poorly understood in the banana. In this work, we found that the expressions of a subset of aroma biosynthetic genes including MaOMT1, MaMT1, MaGT1, MaBCAT1, MaACY1, MaAGT1, and BanAAT, as well as two bZIP genes, MabZIP4 and MabZIP5, were down-regulated when prestored at 7 °C compared to those prestored at 22 °C during the ripening process of banana. Furthermore, MabZIP4 and MabZIP5 were shown to be able to activate the transcription of these aroma biosynthetic genes. Importantly, MabZIP4 directly binds to BanAAT promoter, while MabZIP5 binds to the promoters of MaMT1, MaACY1, MaAGT1, and BanAAT via the G-box motif, implicating the diverse functional significances of MabZIPs in controlling aroma biosynthesis in banana. Overall, this work sheds new insights on the understanding of transcriptional regulatory mechanisms associated with aroma formation during banana ripening.
Collapse
Affiliation(s)
- Yu-Fan Guo
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Yun-Liang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Wei Shan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Yong-Jian Cai
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Shu-Min Liang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Jian-Ye Chen
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Wang-Jin Lu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| | - Jian-Fei Kuang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources/Guangdong Key Laboratory for Postharvest Science, College of Horticultural Science , South China Agricultural University , Guangzhou 510642 , PR China
| |
Collapse
|
19
|
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9490435] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly (p<0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.
Collapse
|
20
|
da Rocha RFJ, da Silva Araújo ÍM, de Freitas SM, Dos Santos Garruti D. Optimization of headspace solid phase micro-extraction of volatile compounds from papaya fruit assisted by GC-olfactometry. Journal of Food Science and Technology 2017; 54:4042-4050. [PMID: 29085147 DOI: 10.1007/s13197-017-2871-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/08/2017] [Accepted: 09/19/2017] [Indexed: 10/18/2022]
Abstract
Optimization of the extraction conditions to investigate the volatile composition of papaya fruit involving headspace solid phase micro-extraction was carried out using multivariate strategies such as factorial design and response surface methodology. The performance of different combinations of time for reaching the equilibrium in the headspace and time for maximum extraction of volatiles was evaluated by GC-olfactometry of the extract (intensity of papaya characteristic aroma), number of peaks and total area in the chromatogram. Thirty-two compounds were identified by GC-MS under the optimized extraction conditions, the majority of which were aldehydes, both in number of compounds and area. Major compounds were δ-octalactone, β-citral, benzaldehyde, heptanal, benzyl isothiocyanate, isoamyl acetate, γ-octalactone, (E)-linalool oxide and benzyl alcohol. Seven aldehydes and two other compounds are reported for the first time in papaya's volatile profile.
Collapse
Affiliation(s)
| | | | - Sílvia Maria de Freitas
- Department of Statistic and Applied Mathematics, Federal University of Ceará, Fortaleza, Brazil
| | | |
Collapse
|