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Yao Y, Zheng Y, Dai H, Jia Y, Li C. Kinetics of Squalene Quenching Singlet Oxygen and the Thermal Degradation Products Identification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38954802 DOI: 10.1021/acs.jafc.4c03329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
Squalene has been proven to possess various bioactive functions that are widely present in vegetable oils. A more comprehensive understanding of the reaction behavior of squalene under oxidative conditions was achieved by studying its antioxidant capacity and thermal degradation products. The total singlet oxygen quenching rate constant (kr + kq) of squalene was 3.8 × 107 M-1 s-1, and both physical and chemical quenching mechanisms equally contribute to the overall singlet oxygen quenching. Fourteen degradation products of squalene were identified at 180 °C by using gas chromatography-mass spectrometry (GC-MS). Combining with DFT calculations, the thermal degradation pathway of squalene was proposed: the aldehydes, ketones, and alcohols, and epoxy compounds were formed by the homolytic cleavage of squalene hydroperoxides to form alkoxy radicals, followed by β-scission of the alkoxyl radicals at adjacent C-C bonds or intramolecular cyclization.
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Affiliation(s)
- Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Yue Zheng
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Haiting Dai
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Yuanyuan Jia
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Quality and Health of Tianjin, Tianjin University of Science & Technology, 300457 Tianjin, China
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2
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Jia L, Xu H, Xu X, Gao K, Zhao K, Dong J, Su N. GmMYB114 Facilitates the Synthesis of Anthocyanins in Soybean Sprouts under Blue Light. PLANTS (BASEL, SWITZERLAND) 2024; 13:1107. [PMID: 38674516 PMCID: PMC11055127 DOI: 10.3390/plants13081107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 03/30/2024] [Accepted: 03/30/2024] [Indexed: 04/28/2024]
Abstract
Soybean sprouts constitute a significant segment of the vegetable market due to their nutritional richness, particularly in various flavonoids, which contribute to numerous health benefits. The augmentation of the flavonoid content in soybean sprouts is pivotal for enhancing their economic value. While research has established the potential of blue light in promoting the synthesis of anthocyanins, a subclass of flavonoids known for their health advantages, the precise regulatory mechanisms remain elusive. In this study, we identified a notable upregulation of an R2R3 type MYB transcription factor, GmMYB114, in response to blue light exposure, exhibiting a significant positive correlation with anthocyanin accumulation in soybean sprouts. The functional role of GmMYB114 was validated in soybean hairy roots, wherein its overexpression substantially augmented anthocyanin synthesis. Further investigations employing yeast one-hybrid (Y1H), dual-luciferase reporter (LUC), and GUS assays revealed that GmMYB114 indirectly influences anthocyanin synthesis as it does not directly bind to the promoters of anthocyanin synthesis genes to activate their expression. These findings contribute to elucidating the mechanism underlying blue light-mediated enhancement of anthocyanin synthesis in soybean sprouts, offering valuable insights for harnessing molecular technologies to obtain anthocyanin-enriched soybean sprouts.
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Affiliation(s)
- Li Jia
- College of Food and Drug, Luoyang Normal University, Luoyang 471934, China;
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
| | - Hong Xu
- College of Science, Minzu University of China, Beijing 100086, China;
| | - Xinxin Xu
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
| | - Kai Gao
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
| | - Keying Zhao
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
| | - Jingran Dong
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
| | - Nana Su
- College of Life Science, Nanjing Agriculture University, Nanjing 210095, China; (X.X.); (K.G.); (K.Z.); (J.D.)
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Yao Y, Yuan H, Zheng Y, Wang M, Li C. An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5757-5765. [PMID: 38445360 DOI: 10.1021/acs.jafc.3c08903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/07/2024]
Abstract
Thermal stability and antioxidant ability of γ-oryzanol in oil have been widely studied. However, further research is needed to explore its thermal degradation products and degradation pathways. The thermal degradation products of γ-oryzanol in stripped soybean oil were identified and quantified by employing high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS) during heating at 180 °C. The results revealed that γ-oryzanol undergoes ester bond cleavage to form trans-ferulic acid and free sterols, and trans-ferulic acid generated intermediate compound 4-vinylguaiacol, which ultimately generated vanillin. Analysis of kinetic and thermodynamic parameters revealed the thermal stability ranking of the four components of γ-oryzanol as follows: CampFA > CAFA > 24MCAFA > SitoFA. Furthermore, γ-oryzanol exhibited superior antioxidant activity at lower temperatures. The results of this study provide a theoretical basis for a better understanding of the thermal stability and antioxidant properties of γ-oryzanol in oil under thermal oxidation conditions.
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Affiliation(s)
- Yunping Yao
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huiping Yuan
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yue Zheng
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Mengda Wang
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Changmo Li
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China
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4
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Jiang X, Zhang R, Yao Y, Yang Y, Wang B, Wang Z. Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato. Food Chem 2023; 429:136931. [PMID: 37517223 DOI: 10.1016/j.foodchem.2023.136931] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/28/2023] [Accepted: 07/16/2023] [Indexed: 08/01/2023]
Abstract
The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.
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Affiliation(s)
- Xia Jiang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Rong Zhang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Yanqiang Yao
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China; Hebei Normal University of Science & Technology, College of Agriculture and Biotechnology, Changli, Hebei 066600, China
| | - Yiling Yang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China.
| | - Zhangying Wang
- Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
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5
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Bao T, Karim N, Mo J, Chen W. Ultrasound-assisted ascorbic acid solution pretreated hot-air drying improves drying characteristics and quality of jujube slices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4803-4812. [PMID: 36905110 DOI: 10.1002/jsfa.12548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 03/06/2023] [Accepted: 03/10/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND The effective hot-air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL-1 ultrasound-assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot-air drying. RESULTS Ultrasound-assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh jujube slices such as water loss (from -28.25% to -25.52% after 30 min of UVC pretreatment), solid gain (from -31.68% to -26.82% after 30 min of UVC pretreatment), loss of total and reducing sugars (from 200.25 mg and 34.88 mg to 287.14 mg and 4.71 mg, respectively, after 30 min of UVC pretreatment), total soluble solids (from 76.32 o Brix to 82.08 o Brix), and water diffusivity (from 9.01 × 10-10 m2 s-1 to 6.71 × 10-10 m2 s-1 ). These characteristics were associated with altered surface morphology and improved drying characteristics. The UVC pretreatment preserved an acceptable reddish-yellow or orange-like color during hot-air drying and reduced the browning index from 26.3 optical density (OD)/g DM to 23.25 OD/g dry mass basis (DM), which was connected with reduced 5-hydroxymethylfurfural (HMF) content. On the other hand, the proportions of bioactive components such as vitamin C increased from 1.05 mg g-1 DM to 9.02 mg g-1 DM, phenolics increased from 12.8 mg gallic acid equivalent (GAE)/g DM to 17.5 mg GAE/g DM, flavonoids increased from 4.0 mg rutin equivalent (RE)/g DM to 4.4 mg RE/g DM, and procyanidin content increased from 2.0 mg catechin equivalents (CE)/g DM to 2.9 mg CE/g DM in UVC pretreated jujube slices, which had a positive association with increased antioxidant activity - for example, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) increased from IC50 22.5 mg DM/mL to 8.0 mg DM/mL, 2,2-diphenyl-1-picrylhydrazyl (DPPH) changed from IC50 36.5 mg DM/mL to 9.5 mg DM/mL, and ferric reducing antioxidant power (FRAP) increased from 2.0 mg vitamin C equivalent (VCE)/g DM to 11.9 mg VCE/g DM). CONCLUSION The data indicated that UVC can be used as a promising pretreatment method for improving the hot-air drying characteristics and the quality of jujube slices. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Tao Bao
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Naymul Karim
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Jianling Mo
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
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6
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Saini R, Kaur S, Aggarwal P, Dhiman A. The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties. Front Nutr 2023; 10:1178797. [PMID: 37215207 PMCID: PMC10196190 DOI: 10.3389/fnut.2023.1178797] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 04/20/2023] [Indexed: 05/24/2023] Open
Abstract
Introduction Colored potatoes comprise many bioactive compounds that potentially support human health. Polyphenols present in them have associated therapeutic benefits like antimutagenic and anticarcinogenic properties. Method The current study aimed to explore the effects of different blanching methods (steam blanching, hot water blanching, and microwave-assisted blanching) on the phytochemical and structural aspects of PP-1901 and Lady Rosetta (LR) potato varieties. Changes in the antioxidant activity, color, total ascorbic acid, phenolic, and flavonoid content were based on the variations in parameters including temperature (blanching using hot water and steam) and capacity 100- 900 W (blanching using microwave). Results For both PP-1901 and LR varieties, all the blanching methods led to a significant reduction in residual peroxidase activity, as well as affecting their color. The preservation of bioactive substances exhibited a microwave steam>hot water blanching trend. Blanching significantly increased the antioxidant activity of all the samples. Additionally, Fourier-transform infrared spectroscopy revealed that phytocompounds were retained to their maximum in microwave-blanched samples, especially at 300 W. The type of blanching method significantly affected the thermal properties of potatoes by disrupting the ordered structure of the matrix. Discussion Microwaves at 300 W can be used as a novel and suitable alternative technique for blanching potatoes, which successfully retained the original quality of it in comparison to steam and hot water blanching.
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Affiliation(s)
- Rajni Saini
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sukhpreet Kaur
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Poonam Aggarwal
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Atul Dhiman
- Department of Food Science and Technology, College of Agriculture, Punjab Agricultural University, Ludhiana, Punjab, India
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, Himachal Pradesh, India
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7
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Xue L, Gao R, Shen L, Zheng X, Gao M. Dependence of degradation of anthocyanins on non-uniformity of microwave heating in blueberry puree. FOOD AND BIOPRODUCTS PROCESSING 2023. [DOI: 10.1016/j.fbp.2023.03.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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8
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Ding Y, Jiang Y, Zhong Y, Wang D, Deng Y, Meng F, Li Y, Zhang M, Zhang C. Preparation of garlic stem cellulose nanocrystal/leaf extract/chitosan film for black garlic preservation by electrostatic spraying. Int J Biol Macromol 2023; 225:518-525. [PMID: 36395950 DOI: 10.1016/j.ijbiomac.2022.11.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
In this study, a novel active chitosan (CH) packaging film that incorporates garlic leaf extract (GL) and stem cellulose nanocrystals (CNC) was prepared. The addition of CNC to the CH film increased its tensile strength, hydrophilicity, thermal stability, and water/oxygen barrier and decreased its water contact angle and weight-loss rate, while the addition of GL greatly enhanced its antioxidant and antibacterial activities. SEM and AFM analyses showed that the CNC agglomerates and deposits in the lower layer and the surface roughness of the film was the highest at 1.2 % concentration. The optimal composition of the film was determined to be 0.8 % CNC and 4 % GL by the fuzzy mathematics evaluation method. Then, black garlic was preserved with the optimized coating by electrostatic spraying and was found to slow water loss and migration, while its excellent antioxidant activities decreased the degree of browning during 90 d of storage.
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Affiliation(s)
- Yanfang Ding
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China
| | - Yongli Jiang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China.
| | - Yu Zhong
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Danfeng Wang
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China
| | - Yun Deng
- Bor Luh Food Safety Center, Department of Food Science & Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China; Shanghai Jiao Tong University Sichuan Research Institute, Chengdu 610213, China.
| | - Fanbing Meng
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yuncheng Li
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Minyan Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
| | - Chunrong Zhang
- Eryuan County Inspection and Testing Institute, Yunnan 671299, China
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9
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Studies on the interaction between homological proteins and anthocyanins from purple sweet potato (PSP): Structural characterization, binding mechanism and stability. Food Chem 2023; 400:134050. [DOI: 10.1016/j.foodchem.2022.134050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 07/30/2022] [Accepted: 08/26/2022] [Indexed: 11/21/2022]
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10
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Li W, Gou G, He Y, Tan S. Innovative air-impingement jet drying of red cabbage: Kinetic description and prediction of the degradation of cyanidin-3-diglucoside-5-glucoside and cyanidin. Food Chem X 2022; 15:100422. [PMID: 36211735 PMCID: PMC9532788 DOI: 10.1016/j.fochx.2022.100422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 08/05/2022] [Accepted: 08/05/2022] [Indexed: 10/29/2022] Open
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11
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Santos LG, Martins VG. Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Luan Gustavo Santos
- Laboratory of Food Technology School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande – RS Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande – RS Brazil
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12
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Ultrasound treatment degrades, changes the color, and improves the antioxidant activity of the anthocyanins in red radish. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113761] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Formation of protein-anthocyanin complex induced by grape skin extracts interacting with wheat gliadins: Multi-spectroscopy and molecular docking analysis. Food Chem 2022; 385:132702. [DOI: 10.1016/j.foodchem.2022.132702] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 03/04/2022] [Accepted: 03/12/2022] [Indexed: 11/22/2022]
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14
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Zhang L, Xiao G, Yu Y, Xu Y, Wu J, Zou B, Li L. Low-oxygen pulping combined with high hydrostatic pressure improve the stability of blueberry pulp anthocyanins and color during storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Exploring the mechanism of Akebia trifoliata fruit cracking based on cell-wall metabolism. Food Res Int 2022; 157:111219. [DOI: 10.1016/j.foodres.2022.111219] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/03/2022] [Accepted: 04/04/2022] [Indexed: 02/06/2023]
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16
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Bao T, Hao X, Shishir MRI, Karim N, Chen W. Green alternative methods for pretreatment of whole jujube before the drying process. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1030-1039. [PMID: 34312880 DOI: 10.1002/jsfa.11438] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/20/2021] [Accepted: 07/27/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Jujube contains a waxy cuticle that acts as a barrier against fungal pathogens, prevents nutrition damage and leakage due to mechanical damage, and maintains water content. Chemical treatment before drying is the most commonly used method for whole jujube. Although chemical pretreatment can effectively enhance drying kinetics, it can lead to the loss of soluble nutrients and cause food safety issues due to chemical residues. Therefore, this study aimed to explore the effect of various pretreatments (cold plasma, cold plasma activated water, ultrasonics, thermosonication, and blanching) on the drying process and quality properties of whole jujube so as to find effective green alternatives to chemical pretreatment. RESULTS The application of chemical, cold plasma, and thermosonication significantly altered the surface morphology of jujube by etching larger cracks and holes, which can facilitate the transfer of moisture, thereby improving the drying rate and the effective diffusivity. Chemical, cold plasma, and thermosonication pretreatment reduced drying time by 18%, 12%, and 7% respectively, thereby increasing the content of total phenolics by 13%, 12%, and 6% respectively, and enhancing antioxidant capacity (ferric reducing antioxidant power) by 13%, 11%, and 3% respectively. In addition, chemical and cold plasma pretreatment reduced the generation of 5-hydroxymethylfurfural by 25% and 15% respectively. CONCLUSION Cold plasma is a promising green alternative method to chemical pretreatment for drying processes of whole jujube. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Tao Bao
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Xin Hao
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | | | - Naymul Karim
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, Sir Run Run Shaw Hospital, School of Medicine, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
- Ningbo Research Institute, Zhejiang University, Ningbo, China
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17
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Effect of Radiofrequency Pre-treatment on the Extraction of Bioactives from Clitoria ternatea and Hibiscus rosa sinensis and Insights to Enzyme Inhibitory Activities. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02770-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Zheng Q, Li W, Gao X. The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (
Camellia sinensis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing China
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19
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Wang R, Khalifa I, Du X, Li K, Xu Y, Li C. Effects of anthocyanins on β-lactoglobulin glycoxidation: a study of mechanisms and structure-activity relationship. Food Funct 2021; 12:10550-10562. [PMID: 34570142 DOI: 10.1039/d1fo01665b] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
We elucidated the underlying mechanisms of the anti-glycoxidation effects of five structurally different anthocyanins on glycated-β-lactoglobulin (β-Lg). The results indicated that anthocyanins structurally inhibited the formation of advanced glycation end-products, where petunidin-3-rutinoside-(p-coumaryl)-5-glucoside (Pt-Gl) exerted higher effects than those of others (p < 0.05). Through the three main steps of glycoxidation, anthocyanins trapped intermediate dicarbonyls and blocked some of the glycation sites of β-Lg. UPLC-ESI-Q-TOF-MS characterized that these anthocyanins structurally formed mono- and di-GO/MGO adducts, and Pt-Gl formed adducts with both dicarbonyls. More importantly, Pt-Gl interacted with some of the glycation sites of β-Lg such as Lys100, Lys101, and Arg124. Structurally, it was found that high-molecular weight anthocyanins with coumaric acid acylation seem to be better than others, which was followed by di- and mono-glycoside anthocyanins. Overall, GO/MGO-trapping and β-Lg-anthocyanin binding are revealed as the key mechanisms of the anti-glycoxidation effects of anthocyanins on β-Lg, which could be used as effective glycation inhibitors in protein-rich matrices.
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Affiliation(s)
- Ruifeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, 13736, Moshtohor, Egypt
| | - Xia Du
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Kaikai Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Products, Ministry of Agriculture, Guangdong, Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China. .,Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan, 430070, China
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Stoica F, Aprodu I, Enachi E, Stănciuc N, Condurache NN, Duță DE, Bahrim GE, Râpeanu G. Bioactive's Characterization, Biological Activities, and In Silico Studies of Red Onion ( Allium cepa L.) Skin Extracts. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112330. [PMID: 34834693 PMCID: PMC8625382 DOI: 10.3390/plants10112330] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/23/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
This study aimed to investigate the thermal stability and biological activities of the phytochemicals from the red onion skins extract, which are a rich source of anthocyanins. Eight anthocyanins were identified in the extract by high-performance liquid chromatography, the most abundant ones being cyanidin 3-O-laminaribioside and cyanidin 3-O-(6″-malonoyl-laminaribioside). The study also involved the assessment of the thermal degradation kinetics of anthocyanins and antioxidant activity in the 75-155 °C temperature range. The thermal degradation kinetics was described using the first-order kinetics model. In terms of thermal stability, increasing the temperature resulted in lower half-life values (t1/2) and higher degradation rate constant values (k) for both anthocyanins and antioxidant activity. The thermodynamic parameters revealed that the phytochemicals' degradation is a non-spontaneous and endothermic reaction. Furthermore, the inhibitory effect of the extract was investigated against the enzymes affiliated with metabolic syndrome, oxidative stress, and inflammatory process diseases. Thus, we also demonstrated that the red onion skins extract exerted inhibitory activity on α-glucosidase, α-amylase, lipase, and lipoxygenase. Considering the high content of bioactives and various biological properties, the red onion skins extract is suitable for multiple applications.
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Affiliation(s)
- Florina Stoica
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Iuliana Aprodu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Nina Nicoleta Condurache
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Denisa Eglantina Duță
- National Institute of Research & Development for Food Bioresources—IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania;
| | - Gabriela Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, 800201 Galati, Romania; (F.S.); (I.A.); (E.E.); (N.S.); (N.N.C.); (G.E.B.)
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21
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Drying Characteristics and Quality Attributes Affected by a Fluidized-Bed Drying Assisted with Swirling Compressed-Air for Preparing Instant Red Jasmine Rice. Processes (Basel) 2021. [DOI: 10.3390/pr9101738] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
A new process for the production of instant red jasmine rice was investigated using fluidized bed drying with the aid of swirling compressed air. Drying characteristics were evaluated using the operating parameters of fluidizing air temperature (90–120 °C) and pressure of swirling compressed air (4–6 bar). Appropriate air pressure was determined based on the highest value of model parameters from the semi-empirical Page equation and effective diffusivity. Influences of supply time of swirling compressed air (2–10 min) and drying temperature of 90–120 °C were investigated and optimized based on the quality attributes using response surface methodology. Drying at 120 °C and compressed air pressure of 6 bar gave the highest rate constant and effective diffusion coefficient. Drying at 120 °C combined with injecting swirling air for 2 min was the most suitable approach, while drying at 90 °C and supplying compressed air for 10 min was the best choice to preserve antioxidant properties. Air temperature of 98.5 °C with 2 min supply of swirling compressed air suitably provided high physical and rehydration properties and retained high health benefits of antioxidant compounds. Finally, after rehydration in warm water at 70 °C for 10 min, the textural properties of the rehydrated rice sample were comparable to conventionally cooked rice.
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Menchaca-Armenta M, Frutos MJ, Ramírez-Wong B, Quintero-Ramos A, Torres-Chávez PI, Valero-Cases E, Muelas-Domingo R, Ledesma-Osuna AI, Campas-Baypoli ON. The Effect of Nixtamalization Extrusion Process and Tortillas Making on the Stability of Anthocyanins from Blue Corn through the Kinetic and Thermodynamic Parameters. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:334-339. [PMID: 34291371 DOI: 10.1007/s11130-021-00910-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 07/02/2021] [Indexed: 06/13/2023]
Abstract
The blue corn-based products are considered functional foods due to their high concentration of anthocyanins. The aim of this study was to estimate the kinetic and thermodynamic parameters of the thermal degradation of anthocyanins from extruded nixtamalized corn products. A comparative study of anthocyanins thermal stability in these matrices in a buffer solution (pH 2.5) was investigated at different temperatures (60, 75 or 90 °C). Results showed the mechanism of anthocyanins degradation followed first-order reaction kinetics. The values of the reaction rate constant (k) were found to be in a range of 0.027-0.037 h-1 at 60 °C, 0.107-0.113 h-1 at 75 °C and 0.340-0.354 h-1 at 90 °C. The higher the k value was, the shorter the half-life time and D-value. The activation energy (Ea) and z-values were in the range of 75.1-89.2 kJ/mol and 28.8-35.1 °C, respectively. The coefficient Q10 indicated the reaction rate approximately doubles with every 10 °C temperature increase. ∆H, ∆S and ∆G indicated the degradation of anthocyanins was an endothermic and nonspontaneous reaction. Even the major susceptibility of the anthocyanins in extruded nixtamalized corn products at the time-temperature combination applied, there was not difference between flour and tortilla, this imply that most of the anthocyanins were degraded during the nixtamalization extrusion process and no significative further degradation occur in the cooking step. This study provides and advance in the knowledge on the effect of nixtamalization extrusion process and tortillas making on the stability of anthocyanins from blue corn. However, further studies are needed.
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Affiliation(s)
- Mariela Menchaca-Armenta
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora (UNISON), Sonora, 83000, Hermosillo, México
| | - María José Frutos
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología de Alimentos, Universidad Miguel Hernández (UMH), Alicante, 03312, Orihuela, España
| | - Benjamín Ramírez-Wong
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora (UNISON), Sonora, 83000, Hermosillo, México.
| | - Armando Quintero-Ramos
- Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Chihuahua, Chihuahua, 31125, México
| | - Patricia Isabel Torres-Chávez
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora (UNISON), Sonora, 83000, Hermosillo, México
| | - Estefanía Valero-Cases
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología de Alimentos, Universidad Miguel Hernández (UMH), Alicante, 03312, Orihuela, España
| | - Raquel Muelas-Domingo
- División de Producción Animal, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández (UMH), Ctra. Beniel, Km.3.2, 03312, Orihuela, Alicante, España
| | - Ana Irene Ledesma-Osuna
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora (UNISON), Sonora, 83000, Hermosillo, México
| | - Olga Nydia Campas-Baypoli
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora (ITSON), Sonora, 85000, Cd. Obregón, México
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Ding Y, Zhou X, Zhong Y, Wang D, Dai B, Deng Y. Metabolite, volatile and antioxidant profiles of black garlic stored in different packaging materials. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Carrera C, Aliaño-González MJ, Valaityte M, Ferreiro-González M, Barbero GF, Palma M. A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes ( Solanum tuberosum L.). Antioxidants (Basel) 2021; 10:antiox10091375. [PMID: 34573008 PMCID: PMC8468541 DOI: 10.3390/antiox10091375] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 08/23/2021] [Accepted: 08/26/2021] [Indexed: 01/16/2023] Open
Abstract
Purple potato is one of the least known and consumed potato varieties. It is as rich in nutrients, amino acids and starches as the rest of the potato varieties, but it also exhibits a high content of anthocyanins, which confer it with some attractive health-related properties, such as antioxidant, pain-relieving, anti-inflammatory and other promising properties regarding the treatment of certain diseases. A novel methodology based on ultrasound-assisted extraction has been optimized to achieve greater yields of anthocyanins. Optimal extraction values have been established at 70 °C using 20 mL of a 60% MeOH:H2O solution, with a pH of 2.90 and a 0.5 s−1 cycle length at 70% of the maximum amplitude for 15 min. The repeatability and intermediate precision of the extraction method have been proven by its relative standard deviation (RSD) below 5%. The method has been tested on Vitelotte, Double Fun, Highland and Violet Queen potatoes and has demonstrated its suitability for the extraction and quantification of the anthocyanins found in these potato varieties, which exhibit notable content differences. Finally, the antioxidant capacity of these potato varieties has been determined by means of 2,2-diphenyl-1-picrylhydrazyl (DDPH) radical scavenging and the values obtained were similar to those previously reported in the literature.
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Affiliation(s)
- Ceferino Carrera
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, 11510 Puerto Real, Spain; (C.C.); (M.J.A.-G.); (M.F.-G.); (M.P.)
| | - María José Aliaño-González
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, 11510 Puerto Real, Spain; (C.C.); (M.J.A.-G.); (M.F.-G.); (M.P.)
| | - Monika Valaityte
- Department of Biology, Faculty of Marine and Environmental Sciences, University of Cadiz, 11510 Puerto Real, Spain;
| | - Marta Ferreiro-González
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, 11510 Puerto Real, Spain; (C.C.); (M.J.A.-G.); (M.F.-G.); (M.P.)
| | - Gerardo F. Barbero
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, 11510 Puerto Real, Spain; (C.C.); (M.J.A.-G.); (M.F.-G.); (M.P.)
- Correspondence: ; Tel.: +34-956-016355; Fax: +34-956-016460
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), IVAGRO, University of Cadiz, 11510 Puerto Real, Spain; (C.C.); (M.J.A.-G.); (M.F.-G.); (M.P.)
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Oancea S. A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat. Antioxidants (Basel) 2021; 10:1337. [PMID: 34572968 PMCID: PMC8468304 DOI: 10.3390/antiox10091337] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 01/10/2023] Open
Abstract
Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.
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Affiliation(s)
- Simona Oancea
- Department of Agricultural Sciences and Food Engineering, "Lucian Blaga" University of Sibiu, 7-9 Dr. Ion Ratiu Street, 550024 Sibiu, Romania
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Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices. Food Sci Biotechnol 2021; 30:691-699. [PMID: 34123466 DOI: 10.1007/s10068-021-00904-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 10/21/2022] Open
Abstract
The purpose was to explore the drying kinetics, the moisture effective diffusivities, color, total polyphenols, lycopene and antioxidant activities of dried tomato slices by air-impingement jet drying (AIJD). The results showed that high temperature increased the drying rate, and Modified Page model accurately predicted the AIJD characteristics of tomato slices. AIJD is better than hot air drying in shortening drying time, enhancing drying rate and decreasing the loss of total polyphenols, lycopene and antioxidant capacity of tomato slices. Tomato slices dried by AIJD also showed higher lightness and redness. Lycopene content and antioxidant activity of tomato slices dried by AIJD were increased by higher drying temperature. Based on experimental data, AIJD at 80 °C can be used in tomato drying process due to the advantages in drying efficiency and content of bioactive compounds. This study will provide helpful information for the production of high quality of dried tomato products.
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27
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Peng J, Wang K, Ma C, Long J, Tu K, Pan L. Determination of anthocyanin and moisture content of purple sweet potatoes during drying process by their optical properties in the 400-1050 nm range. Food Chem 2021; 359:129811. [PMID: 33951612 DOI: 10.1016/j.foodchem.2021.129811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/27/2021] [Accepted: 03/29/2021] [Indexed: 10/21/2022]
Abstract
This research investigated the potential of using optical properties to assess quality attributes of purple sweet potatoes (PSPs) during drying process. The absorption (μa) and scattering (μs') properties of PSPs during drying were determined at 400-1050 nm using a single integrating sphere system. The absorption spectra were marked by pronounced anthocyanin peaks around 545 nm, and very small water peaks around 980 nm. The average μs' was relatively flat in the 670-1000 nm range, which increased as drying time increased. Good prediction of anthocyanins (determined by pH-differential method) and moisture (determined by oven-drying method) contained in PSPs were obtained using their optical properties through SVM models, with determination coefficients of prediction (R2p) of 0.866-0.917, and residual predictive deviation (RPD) of 2.626-3.190. These results were consistent with correlation results between optical properties and the two quality parameters, suggesting the former can be used for predicting PSP quality during drying.
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Affiliation(s)
- Jing Peng
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Ke Wang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Chen Ma
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Jiamei Long
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China.
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28
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Zheng Q, Li X, Liu T, Zhang Y, Liu J, Zhang H, Li W, Gao X. Effects of air-impingement jet drying on drying kinetics, color, polyphenol compounds, and antioxidant activities of Boletus aereus slices. J Food Sci 2021; 86:2131-2144. [PMID: 33864249 DOI: 10.1111/1750-3841.15702] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/16/2021] [Accepted: 02/27/2021] [Indexed: 11/28/2022]
Abstract
The aim of the study is to interpret the effects of air-impingement jet drying (AIJD) on drying kinetics, color, polyphenols, and antioxidation ability of Boletus aereus slices. Page model was most suitable for expressing and predicting AIJD curves of B. aereus slices. The moisture-effective diffusion coefficient of AIJD ranged from 7.8876 × 10-10 to 2.1426 × 10-9 m2 /s, and AIJD also showed high efficiency due to its low activation energy (45.37 kJ/mol). AIJD is better for B. aereus slices than hot air drying (HAD) in accelerating the drying rate (DR) and shortening drying time, and maintaining color. p-hydroxybenzoic acid, protocatechuic acid, and rutin were identified in B. aereus slices by ultra high-performance liquid chromatography coupled with triple quadrupole mass spectrometry (UHPLC-QqQ-MS). Total polyphenols, flavanone, phenolic acids, and antioxidant activities were significantly lower in dried B. aereus slices than those in fresh B. aereus slices. In AIJD, drying temperature had the greatest effect on the quality of B. aereus slices, and AIJD at 50 °C is the optimum drying condition for B. aereus slices. PRACTICAL APPLICATION: Boletus aereus occurs in many countries all over the world. In this paper, the effect of AIJD on color, polyphenols, and antioxidation ability in B. aereus slices and its drying kinetics were studied. AIJD is an efficient drying method for B. aereus by decreasing its drying time, increasing DR, and protecting the color of B. aereus. These findings have provided important reference basis for people to have a better understanding of AIJD method, which was used to dry B. aereus. This study also provides a new technique for drying B. aereus, which could improve dry efficiency and reduce drying cost.
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Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
| | - Xiexin Li
- College of Food Science and Technology, Sichuan Tourism University, SiChuan, China
| | - Tingting Liu
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
| | - Yan Zhang
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
| | - Jingyi Liu
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
| | - Heng Zhang
- Drug Control Institutions, Ya'an Polytechnic College, SiChuan, China
| | - Wenfeng Li
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
| | - Xiaoxv Gao
- School of Advanced Agriculture and Bioengineering, Yangtze Normal University, Chongqing, China
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Optimization of process conditions to improve the quality properties of healthy watermelon snacks developed by hot-air drying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00808-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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30
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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties. Antioxidants (Basel) 2021; 10:antiox10040548. [PMID: 33916079 PMCID: PMC8065409 DOI: 10.3390/antiox10040548] [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: 02/12/2021] [Revised: 03/08/2021] [Accepted: 03/13/2021] [Indexed: 11/17/2022] Open
Abstract
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10-2 ± 4.68 × 10-3 and 1.21 × 10-1 ± 2.31 × 10-2 h-1, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation.
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31
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Condurache (Lazăr) NN, Croitoru C, Enachi E, Bahrim GE, Stănciuc N, Râpeanu G. Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities. PLANTS 2021; 10:plants10030577. [PMID: 33803722 PMCID: PMC8003047 DOI: 10.3390/plants10030577] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/15/2021] [Accepted: 03/17/2021] [Indexed: 11/16/2022]
Abstract
This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid-liquid extraction (SLE) and ultrasound-assisted extraction (UAE) methods. For each method, two concentrations of ethanol (EtOH) were used, while varying the extraction time and temperature. Based on the results, the extracts obtained by SLE using EtOH 96% after 30 min of extraction at 50 °C showed the highest anthocyanin concentration. The UAE allowed the best results with EtOH 96% after 30 min at 25 °C. Both selected extracts showed similar chromatographic profiles, with delphinidin 3-O-rutinoside as the major anthocyanin, but in a higher concentration in UAE. The extracts also presented inhibitory activity against lipoxygenase (LOX), lipase, and α-amylase, thus suggesting a possible involvement in reducing the risk of various disorders. The first order kinetic model was used to predict the changes that can occur in the anthocyanin content and antioxidant activity from the eggplant peel extract. The calculated kinetic and thermodynamic parameters confirm the irreversible degradation of phytochemicals.
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Affiliation(s)
- Nina-Nicoleta Condurache (Lazăr)
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, E Building, 800201 Galati, Romania; (N.-N.C.); (E.E.); (G.-E.B.); (N.S.)
| | - Constantin Croitoru
- Academy of Agricultural and Forestry Sciences, 61 Marasti Blvd, 011464 Bucharest, Romania;
| | - Elena Enachi
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, E Building, 800201 Galati, Romania; (N.-N.C.); (E.E.); (G.-E.B.); (N.S.)
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, E Building, 800201 Galati, Romania; (N.-N.C.); (E.E.); (G.-E.B.); (N.S.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, E Building, 800201 Galati, Romania; (N.-N.C.); (E.E.); (G.-E.B.); (N.S.)
| | - Gabriela Râpeanu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galati, 111 Domneasca Street, E Building, 800201 Galati, Romania; (N.-N.C.); (E.E.); (G.-E.B.); (N.S.)
- Correspondence: ; Tel.: +33-613-0177
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Ultrasound-Assisted Enzymatic Extraction of Anthocyanins from Raspberry Wine Residues: Process Optimization, Isolation, Purification, and Bioactivity Determination. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-01976-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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33
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Gong S, Yang C, Zhang J, Yu Y, Gu X, Li W, Wang Z. Study on the interaction mechanism of purple potato anthocyanins with casein and whey protein. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106223] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Tan J, Li Q, Xue H, Tang J. Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activity. J Food Sci 2020; 85:3731-3744. [PMID: 33078395 DOI: 10.1111/1750-3841.15497] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022]
Abstract
Grape skins produced during the grape juice production and processing contain abundant anthocyanins and other active compounds. Consequently, this study optimized the extraction conditions for ultrasound-assisted enzymatic extraction (UAEE) of anthocyanins from grape skins via response surface methodology coupled with genetic algorithm. The optimum extraction parameters to achieve the highest anthocyanins yield (3.01 ± 0.04) mg/g from grape skins by UAEE were obtained under an extraction temperature of 50 °C, ultrasonic power of 400 W, pectinase dosage of 0.16%, and extraction time of 28 min. The AB-8 macroporous resin combined Sephadex LH-20 techniques were further employed to purify the anthocyanins extracts obtained under optimum extraction conditions (AEOEC), and the main anthocyanins were identified using high-performance liquid chromatography tandem mass spectrometry. The purified anthocyanins contained two anthocyanins in terms of delphinidin-3,5-O-diglucoside and cyanidin-3-O-rutinoside with purity of 91.35% and 92.64%, respectively. Ultimately, we further evaluated the antitumor activity of AEOEC and two purified anthocyanins on breast cancer. The results indicated that the antitumor effect of AEOEC on breast cancer MCF-7 cells was better than that of two purified anthocyanins. In addition, AEOEC could memorably increase intracellular reactive oxygen species levels and apoptosis of MCF-7 cells, and arrest MCF-7 cells in the G2/M phases. The findings provide an effective and feasible method for anthocyanins extraction and reduce the environmental burden of this waste.
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Affiliation(s)
- Jiaqi Tan
- Academy for Advanced Interdisciplinary Studies, Peking University, No. 5 Yiheyuan Road, Haidian District, Beijing, 100871, China
| | - Qian Li
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Hongkun Xue
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
| | - Jintian Tang
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing, 100084, China
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Optimization Ultrasound-Assisted Deep Eutectic Solvent Extraction of Anthocyanins from Raspberry Using Response Surface Methodology Coupled with Genetic Algorithm. Foods 2020; 9:foods9101409. [PMID: 33020421 PMCID: PMC7599779 DOI: 10.3390/foods9101409] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 09/20/2020] [Accepted: 09/30/2020] [Indexed: 02/07/2023] Open
Abstract
Raspberries have been reported to contain abundant anthocyanins and other active compounds. To extract anthocyanins from raspberries more efficiently, a novel procedure of ultrasound-assisted deep eutectic solvent extraction (UADESE) was proposed in this paper. The extraction process was optimized by response surface methodology coupled with a genetic algorithm. The optimum extraction parameters to achieve the highest yield of anthocyanins 1.378 ± 0.009 mg/g from raspberry powder via UADESE were obtained at a water content of 29%, ultrasonic power of 210 W, extraction temperature of 51 °C and extraction time of 32 min. The AB-8 macroporous resin combined with the high-speed counter current chromatography (HSCCC) method were further used to isolate and purify the anthocyanins extracts obtained under optimum extraction conditions, and the structure of purified anthocyanins components were identified by UV-Visible spectrophotometer (UV-Vis), high-performance liquid chromatography (HPLC), high-performance liquid chromatography-electrospray ionization-mass spectrometry (HPLC-ESI-MS/MS), 1H nuclear magnetic resonance (NMR) and 13C-NMR spectra. The two anthocyanins (cyanidin-3-glucoside with a purity of 92.25% and cyanidin-3-rutinoside with a purity of 93.07%) identified were consistent with those present in raspberries. These findings provided an effective and feasible method for extraction, isolation and purification of anthocyanins from natural plant resources.
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Wang J, Wu G, Wang Z, Shu B, Li L, Zhang R, Huang F, Dong L, Zhang M, Chen S, Su D. The influence of processing conditions on kinetics, anthocyanin profile and antioxidant activity of purple sweet potato subjected to hot air drying. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13472] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Junmin Wang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Guangxu Wu
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Zhineng Wang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Bin Shu
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Li Li
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Ruifen Zhang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Fei Huang
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Lihong Dong
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Mingwei Zhang
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences / Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs / Guangdong Key Laboratory of Agricultural Products ProcessingSericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences Guangzhou Guangdong 510610 China
| | - Suo Chen
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
| | - Dongxiao Su
- College of Life ScienceYangtze University Jingzhou Hubei 434025 P. R. China
- School of Chemistry and Chemical EngineeringGuangzhou University Guangzhou Guangdong 510006 China
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Li W, Pang X, Xiao J, Wang X, He R, Zhao X. Degradation kinetics of pelargonidin-3-(p-coumaroyl)diglucoside-5-(malonyl)glucoside and pelargonidin-3-(feruloyl)diglucoside-5-(malonyl)glucoside in red radish during air-impingement jet drying. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109390] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li W, Li Y, Bi J, Ji Q, Zhao X, Zheng Q, Tan S, Gao X. Effect of hot air drying on the polyphenol profile of Hongjv (Citrus reticulata Blanco, CV. Hongjv) peel: A multivariate analysis. J Food Biochem 2020; 44:e13174. [PMID: 32150644 DOI: 10.1111/jfbc.13174] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 01/31/2020] [Accepted: 02/07/2020] [Indexed: 11/28/2022]
Abstract
Hongjv peel (HP), a spice rich in polyphenols, is generally dried for its preservation. Hot air drying (HAD) at 50°C, 60°C, 70°C, and 80°C was performed in this study to dehydrate HP and it was found that the drying rate increased in line with the increase of HAD temperature. Absorbance analysis showed that HAD induced significant decreases in the total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant activity of HP. Ultra performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) analysis found 18 phytochemicals in the HP, including 11 flavonoids, 6 phenolic acids, and 1 triterpenoid, while multivariate analysis revealed that chlorogenic acid, hesperidin, naringenin, and phloretin in the HP were influenced mainly by HAD. HAD-induced degradations were non-spontaneous, endothermic reactions, consistent with the first-order reaction kinetics. In addition, the results suggest that HAD is more likely to degrade polyphenols that include an ester bond or glucoside. PRACTICAL APPLICATIONS: Among the various methods of preservation used to process spices, HAD is still the most effective. The polyphenol of HP possesses numerous health benefits, including being anti-oxidative, anti-inflammatory, anticancer, antiproliferative, and other qualities. This study provides a method through which to obtain insight into the effects of HAD on polyphenols in food, and indicates potential targets to increase the polyphenol content in HP.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Yuhong Li
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Jiao Bi
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Qin Ji
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Qiaoran Zheng
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
| | - Xiaoxv Gao
- School of Life Science and Biotechnology, Yangtze Normal University, Chongqing, China
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Khalifa I, Xia D, Dutta K, Peng J, Jia Y, Li C. Mulberry anthocyanins exert anti-AGEs effects by selectively trapping glyoxal and structural-dependently blocking the lysyl residues of β-lactoglobulins. Bioorg Chem 2020; 96:103615. [PMID: 32007726 DOI: 10.1016/j.bioorg.2020.103615] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/23/2019] [Accepted: 01/21/2020] [Indexed: 02/09/2023]
Abstract
Advanced glycation end-products (AGEs), which instigate many disorders, are mostly mediated by dicarbonyl rearrangements. We studied the corresponding mechanisms of the anti-glycation effects of two anthocyanins purified from mulberry fruits, namely cyanidin 3-glucoside (C3G) and cyanidin 3-rutinoside (C3R), on glycated β-lactoglobulins (β-Lg). Both mulberry anthocyanins (MAs) inhibited the AGEs-formation in a dose-dependent manner, but the effect of C3R was significantly stronger than that of C3G (p < 0.05). MAs inhibited AGEs-formation by selectively trapping dicarbonyls, especially glyoxal. The UPLC-ESI-Q-TOF-MS results characterized that C3R formed mono- and di-glyoxal adducts, where C3G only created di-glyoxal adducts. Additionally, C3R could directly interact with some of the glycation sites of β-Lg. Overall, GO-trapping and β-Lg-MAs covalent/noncovalent binding are disclosed as the key mechanisms of the anti-AGEs activity of MAs on β-Lg, which could be valorised as effectual AGEs inhibitors in proteins-rich matrices.
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Affiliation(s)
- Ibrahim Khalifa
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt
| | - Du Xia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Kunal Dutta
- Microbiology and Immunology Laboratory, Department of Human Physiology with Community Health, Vidyasagar University, Midnapore 721102, West Bengal, India
| | - Jinmeng Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yangyang Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chunmei Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Environment Correlative Food Science (Huazhong Agricultural University), Ministry of Education, Wuhan 430070, China.
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Zheng Q, Li W, Zhang H, Gao X, Tan S. Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea ( Camellia sinensis). Food Sci Nutr 2020; 8:489-499. [PMID: 31993173 PMCID: PMC6977498 DOI: 10.1002/fsn3.1331] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2019] [Accepted: 10/29/2019] [Indexed: 01/17/2023] Open
Abstract
The optimal synchronous conditions to extract tea polysaccharides (TPS) and tea polyphenols (TPP) from Ya'an Tibetan tea were investigated, and the antioxidative capacity of TPS and TPP was measured, and the tea was analyzed to identify the polyphenol compounds it contained. On the basis of single-factor experiments, a Box-Behnken design and response surface methodology were applied to optimize the hot water extraction conditions. The optimal extraction technology was determined as extraction temperature of 83°C, time of 104 min, and liquid-to-material ratio of 41 ml/g, yielding TPP and TPS at 42.70 ± 2.38 mg/g and 53.86 ± 3.79 mg/g, respectively. The TPS and TPP in Ya'an Tibetan tea have high eliminating activities on DPPH and strong reducing power, with TPP showing a higher antioxidant activity than TPS. UHPLC-QqQ-MS/MS analysis identified EGCG, GCG, and ECG as major polyphenol components in Ya'an Tibetan tea. These findings might promote the application of Ya'an Tibetan tea in the food industry.
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Affiliation(s)
- Qiaoran Zheng
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingChina
| | - Wenfeng Li
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingChina
| | - Heng Zhang
- Drug Control InstitutionsYa'an Polytechnic CollegeSiChuanChina
| | - Xiaoxu Gao
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingChina
| | - Si Tan
- School of Advanced Agriculture and BioengineeringYangtze Normal UniversityChongqingChina
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Gu X, Yu S, Wu Q, Gong S, Wang Z, Wu J, Wang S. A Case Study of a Typical Potato Flavoring based on Aroma Characteristic of Purple Potato. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.69] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xinzhe Gu
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Shengda Yu
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Qiaoyu Wu
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Shengxiang Gong
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Zhengwu Wang
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Jinhong Wu
- Department of Food Science and Engineering, Potato Engineering and Technology Research Center, School of Agriculture and Biology, Shanghai Jiao Tong University
| | - Shaoyun Wang
- College of Biological Science and Engineering, Fuzhou University
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Grown to be Blue-Antioxidant Properties and Health Effects of Colored Vegetables. Part I: Root Vegetables. Antioxidants (Basel) 2019; 8:antiox8120617. [PMID: 31817206 PMCID: PMC6943509 DOI: 10.3390/antiox8120617] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 11/30/2019] [Accepted: 12/03/2019] [Indexed: 01/03/2023] Open
Abstract
During the last few decades, the food and beverage industry faced increasing demand for the design of new functional food products free of synthetic compounds and artificial additives. Anthocyanins are widely used as natural colorants in various food products to replenish blue color losses during processing and to add blue color to colorless products, while other compounds such as carotenoids and betalains are considered as good sources of other shades. Root vegetables are well known for their broad palette of colors, and some species, such as black carrot and beet root, are already widely used as sources of natural colorants in the food and drug industry. Ongoing research aims at identifying alternative vegetable sources with diverse functional and structural features imparting beneficial effects onto human health. The current review provides a systematic description of colored root vegetables based on their belowground edible parts, and it highlights species and/or cultivars that present atypical colors, especially those containing pigment compounds responsible for hues of blue color. Finally, the main health effects and antioxidant properties associated with the presence of coloring compounds are presented, as well as the effects that processing treatments may have on chemical composition and coloring compounds in particular.
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High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties. J FOOD QUALITY 2019. [DOI: 10.1155/2019/1682749] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activities. The results indicated that total phenolics, flavonoids, and sugar yields were all increased when pressure was applied and the antioxidant and overall reducing power was maximized. The bioactive properties of protein tyrosine phosphatase 1B, angiotensin-converting enzyme, and trypsin inhibitory activities were also enhanced compared with the control. Moreover, FT-IR spectroscopy indicated high pressure altered the melanoidin structures to different degrees. It was found that an application of 300 MPa for 5 min was the optimal treatment protocol under all operating conditions.
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Trujillo‐Agudelo S, Osorio A, Gómez F, Contreras‐Calderón J, Mesías‐Garcia M, Delgado‐Andrade C, Morales F, Vega‐Castro O. Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13198] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Trujillo‐Agudelo
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Ana Osorio
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Faver Gómez
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Jose Contreras‐Calderón
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
| | - Marta Mesías‐Garcia
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | | | - Francisco Morales
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN‐CSIC) Madrid‐ Spain
| | - Oscar Vega‐Castro
- BIOALI Research Group, Food Department, Faculty of Pharmaceutical and Food SciencesUniversity of Antioquia, Street 67 No. 53‐108. Medellín Colombia
- American University Corporation, Career. 42 No. 52 ‐ 06 (Av. La Playa), Medellín Colombia
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Zhang L, Wu G, Wang W, Yue J, Yue P, Gao X. Anthocyanin profile, color and antioxidant activity of blueberry (Vaccinium ashei) juice as affected by thermal pretreatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1625366] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lingli Zhang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
| | - Guangsheng Wu
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Wenbo Wang
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Junyang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Pengxiang Yue
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
| | - Xueling Gao
- School of Tea & Food Science, Anhui Agricultural University, Hefei, Anhui, China
- Anhui Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, China
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Study of physicochemical stability of anthocyanin extracts from black peanut skin and their digestion enzyme and adipogenesis inhibitory activities. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.016] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Li W, Wang X, Zhang J, Zhao X, Wu Y, Tan S, Zheng Q, Gao X. Multivariate Analysis Illuminates the Effects of Vacuum Drying on the Extractable and Nonextractable Polyphenols Profile of Loquat Fruit. J Food Sci 2019; 84:726-737. [PMID: 30875438 DOI: 10.1111/1750-3841.14500] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 02/13/2019] [Accepted: 02/15/2019] [Indexed: 02/06/2023]
Abstract
The current study evaluated the effects of vacuum drying on the whole polyphenol profile of loquat fruit, including extractive and nonextractive polyphenols. Absorbance analysis determined that total polyphenol content and antioxidant levels were higher in loquat fruit vacuum dried at 140 °C than in loquat fruit vacuum dried at 70 °C. The results of ultra-HPLC-triple quadruple mass spectrum analysis showed that 15 phenolic acids and 17 flavonoids were found in dried loquat fruit. Multivariate integrative (MINT) sparse partial least square-discriminant analysis showed that vacuum drying affects the polyphenol profile of loquat fruit. Co-analysis of principal component analysis, partial least square-discriminant analysis, and orthometric partial least square-discriminant analysis revealed that vacuum drying mainly changed the content of chlorogenic acid, cryptochlorogenic acid, protocatechuic acid, phloretin, and hesperidin in loquat fruit. Chlorogenic acid (12.020 to 39.153 µg/g d.b. [dried base weight]), the main polyphenol in dried loquat fruit, was degraded to caffeic acid (0.028 to 2.365 µg/g d.b.) and protocatechuic acid (0.014 to 18.285 µg/g d.b.) during vacuum drying. Moreover, vacuum drying also induced the isomerization of chlorogenic acid into cryptochlorogenic acid (1.628 to 12.737 µg/g d.b.). These results might be used to develop dried loquat fruit with high levels of polyphenols and antioxidant activity. PRACTICAL APPLICATION: Interests in polyphenols of loquat fruit had increased greatly because of their possible role in health benefits. This work provided a holistic insight in the effects of vacuum drying on polyphenols profile of loquat fruit. Current results have contributed to the development of vacuum-drying method, which produced loquat fruit rich in polyphenols. Furthermore, it also suggested that multivariate analysis was a feasible method to reveal the important changes of polyphenols profile during food processing.
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Affiliation(s)
- Wenfeng Li
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China.,Chongqing Collaborative Innovation Center for Functional Food, Chongqing Univ. of Education, Chongqing, 400067, China
| | - Xv Wang
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China
| | - Jing Zhang
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing Univ. of Education, Chongqing, 400067, China
| | - Yingmei Wu
- The Chongqing Engineering Laboratory for Green Cultivation and Deep Processing of the Three Gorges Reservoir Area's Medicinal Herbs, College of Biology and Food Engineering, Chongqing Three Gorges Univ., Chongqing, 404100, China
| | - Si Tan
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China
| | - Qiaoran Zheng
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China
| | - Xiaoxv Gao
- School of Life Science and Biotechnology, Yangtze Normal Univ., Chongqing, 408100, China
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Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4931202] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identified containing 17.5 g of potato flour, 8.5 g of okara flour, and 1.2 g of konjac flour per 100 g of blend flour, which resulted in a higher synthetic evaluation index value (0.71 compared with 0.68 for wheat flour). The qualities of the optimized flour dumpling wrappers were compared with those of wheat flour dumpling wrappers to verify the practicality of the optimized flour. The results showed that the optimized flour showed better comprehensive qualities, especially regarding DFC (9.59%, fourfold higher than that of wheat flour) and AA. Furthermore, the predicted glycemic index (GI) of the optimized flour (74.93%) was lower than that of the wheat flour (81.47%). Overall, the addition of potato, okara, and konjac flours can significantly (P<0.05) improve DFC, AA, and digestibility of wheat flour. The optimized flour not only maintains excellent dumpling wrapper quality but also increases the utilization of potato and okara flours, which has great potential for industrial applications.
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Uranga J, Etxabide A, Guerrero P, de la Caba K. Development of active fish gelatin films with anthocyanins by compression molding. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.06.018] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W. Int J Biol Macromol 2018; 117:665-672. [DOI: 10.1016/j.ijbiomac.2018.05.219] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 05/25/2018] [Accepted: 05/29/2018] [Indexed: 11/21/2022]
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