1
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Gao L, Li Y, Yang S, Bao Y, Luo T, Wang J. Effects of an inoculation dose of Issatchenkia terricola WJL-G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6405-6416. [PMID: 38497362 DOI: 10.1002/jsfa.13464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 03/01/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Due to the high level of organic acids - primarily citric acid - black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid-reducing yeast Issatchenkia terricola WJL-G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted. RESULTS The results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2-4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p-coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group. CONCLUSION This experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Liping Gao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Yunhan Li
- Faculty of Arts and Science, University of Toronto, Toronto, Ontario, Canada
| | - Shuo Yang
- College of Life Science, Northeast Forestry University, Harbin, China
- School of Medicine and Health, Harbin Institute of Technology, Harbin, China
| | - Yihong Bao
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
| | - Ting Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinling Wang
- College of Life Science, Northeast Forestry University, Harbin, China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, China
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2
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Guo W, Mehrparvar S, Hou W, Pan J, Aghbashlo M, Tabatabaei M, Rajaei A. Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review. Int J Biol Macromol 2024; 270:132042. [PMID: 38710248 DOI: 10.1016/j.ijbiomac.2024.132042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/29/2024] [Accepted: 04/30/2024] [Indexed: 05/08/2024]
Abstract
Anthocyanins, natural plant pigments responsible for the vibrant hues in fruits, vegetables, and flowers, boast antioxidant properties with potential human health benefits. However, their susceptibility to degradation under conditions such as heat, light, and pH fluctuations necessitates strategies to safeguard their stability. Recent investigations have focused on exploring the interactions between anthocyanins and biomacromolecules, specifically proteins and polysaccharides, with the aim of enhancing their resilience. Notably, proteins like soy protein isolate and whey protein, alongside polysaccharides such as pectin, starch, and chitosan, have exhibited promising affinities with anthocyanins, thereby enhancing their stability and functional attributes. High-pressure processing (HPP), emerging as a non-thermal technology, has garnered attention for its potential to modulate these interactions. The application of high pressure can impact the structural features and stability of anthocyanin-protein/polysaccharide complexes, thereby altering their functionalities. However, caution must be exercised, as excessively high pressures may yield adverse effects. Consequently, while HPP holds promise in upholding anthocyanin stability, further exploration is warranted to elucidate its efficacy across diverse anthocyanin variants, macromolecular partners, pressure regimes, and their effects within real food matrices.
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Affiliation(s)
- Wenjuan Guo
- School of Pharmaceutical Sciences, Tiangong University, Tianjin 300087, China
| | - Sheida Mehrparvar
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran
| | - Weizhao Hou
- School of Chemical Engineering and Technology, Tiangong University, Tianjin 300087, China
| | - Junting Pan
- State Key Laboratory of Efficient Utilization of Arid and Semi-arid Arable Land in Northern China, Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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Zeng Y, Zhao L, Wang K, Renard CMGC, Le Bourvellec C, Hu Z, Liu X. A-type proanthocyanidins: Sources, structure, bioactivity, processing, nutrition, and potential applications. Compr Rev Food Sci Food Saf 2024; 23:e13352. [PMID: 38634188 DOI: 10.1111/1541-4337.13352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 03/25/2024] [Accepted: 03/28/2024] [Indexed: 04/19/2024]
Abstract
A-type proanthocyanidins (PAs) are a subgroup of PAs that differ from B-type PAs by the presence of an ether bond between two consecutive constitutive units. This additional C-O-C bond gives them a more stable and hydrophobic character. They are of increasing interest due to their potential multiple nutritional effects with low toxicity in food processing and supplement development. They have been identified in several plants. However, the role of A-type PAs, especially their complex polymeric form (degree of polymerization and linkage), has not been specifically discussed and explored. Therefore, recent advances in the physicochemical and structural changes of A-type PAs and their functional properties during extraction, processing, and storing are evaluated. In addition, discussions on the sources, structures, bioactivities, potential applications in the food industry, and future research trends of their derivatives are highlighted. Litchis, cranberries, avocados, and persimmons are all favorable plant sources. Α-type PAs contribute directly or indirectly to human nutrition via the regulation of different degrees of polymerization and bonding types. Thermal processing could have a negative impact on the amount and structure of A-type PAs in the food matrix. More attention should be focused on nonthermal technologies that could better preserve their architecture and structure. The diversity and complexity of these compounds, as well as the difficulty in isolating and purifying natural A-type PAs, remain obstacles to their further applications. A-type PAs have received widespread acceptance and attention in the food industry but have not yet achieved their maximum potential for the future of food. Further research and development are therefore needed.
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Affiliation(s)
- Yu Zeng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Zhao
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Kai Wang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | | | | | - Zhuoyan Hu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuwei Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Research Institute for Future Food, Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
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Li J, Bao Y, Li Z, Cui H, Jiang Q, Hou C, Wang Y, Wu Y, Shang J, Xiao Y, Shu C, Wang Y, Wen B, Si X, Li B. Dual-function β-cyclodextrin/starch-based intelligent film with reversible responsiveness and sustained bacteriostat-releasing for food preservation and monitoring. Int J Biol Macromol 2023; 253:127168. [PMID: 37783251 DOI: 10.1016/j.ijbiomac.2023.127168] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/22/2023] [Accepted: 09/28/2023] [Indexed: 10/04/2023]
Abstract
The full combination of high sensitivity indication and long-lasting bacteriostatic function is an innovative need to meet the practicality of intelligent film packaging systems for food products. Hence, Blueberry anthocyanins (BA) copigmentated by ferulic acid (FA) was used as an indicator, and cinnamon essential oil (CO) encapsulated by β-cyclodextrin (β-CD) as a bacteriostat, potato starch (PS) as a film-forming substrate to prepared a dual-function starch-based intelligent active packaging film with pH indicator and antibacterial function. FA had the best copigmentation effect with a threefold increase in a value compared to other phenolic acids. The ΔE value increased from 3.24 to 5.13 at pH 2-8, and the change was still prominent in acid-base alternating test, indicating a high response sensitivity. Notably, the yellow gamut of indicating terminus increased its visibility to the naked eye. The release behavior of CO from film was in line with Fick's diffusion. Meanwhile, the release of CO delayed to about 90 h through β-cyclodextrin encapsulation, showing a high growth-inhibition rate in E. coli and S. aureus of almost 100 %. In this study, a dual-function film with indication and bacteriostasis was prepared and enhanced with both, expanding its wide application in intelligent packaging of fresh food.
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Affiliation(s)
- Jiaxin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yiwen Bao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zhiying Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Qiao Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
| | - Yidi Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yunan Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Junzhe Shang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yahua Xiao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuehua Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Bo Wen
- Yingkou Dongsheng Industry Co., Ltd., 88 Qinghua Street, Yingkou High-tech Industrial Development Zone, Yingkou, Liaoning 115000, China
| | - Xu Si
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
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Bergesse AE, Asensio CM, Quiroga PR, Ryan LC, Grosso NR, Nepote V. Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying. J Food Sci 2023; 88:4457-4471. [PMID: 37799104 DOI: 10.1111/1750-3841.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/18/2023] [Accepted: 09/06/2023] [Indexed: 10/07/2023]
Abstract
This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Claudia Mariana Asensio
- Department of Botany and Plant Sciences, University of California, Riverside, CA, United States
| | - Patricia Raquel Quiroga
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas (FCM), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Nelson Rubén Grosso
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina
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6
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Zhao Z, Wang J, Li C, Zhang Y, Sun X, Ma T, Ge Q. Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 ( Vitis vinifera) Grape Juice. Foods 2023; 12:3722. [PMID: 37893615 PMCID: PMC10606831 DOI: 10.3390/foods12203722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.
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Affiliation(s)
- Zixian Zhao
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Jiaqi Wang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Caihong Li
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
| | - Yuanke Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Xiangyu Sun
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Ge
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Xing Y, Ma Q, Wang K, Dong X, Wang S, He P, Wang J, Xu H. Non-thermal treatments of strawberry pulp: The relationship between quality attributes and microstructure. ULTRASONICS SONOCHEMISTRY 2023; 98:106508. [PMID: 37442055 PMCID: PMC10362351 DOI: 10.1016/j.ultsonch.2023.106508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]
Abstract
The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment decreased the viscosity to the lowest by 80.15% and increased the a* value, cloudy stability, and contents of titratable acid, total soluble solid, organic acids, total phenols, total flavonoids, and total anthocyanins (TAC), as well as its antioxidant capacity, due to the decrease in particle size, the destruction of microstructure, and the release of intracellular compounds. US and EB treatments could maintain the volatile compounds. The greatest deterioration in TAC and volatile compound content was found in the pulp treated with PS and HP treatments. HP treatment was beneficial to the enhancement of apparent viscosity, organic acids, and soluble sugar. These results provided insights into the enhancement of quality attributes in strawberry pulp due to the microstructure change.
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Affiliation(s)
- Ying Xing
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Life Science, Yuncheng University, Yuncheng, Shanxi 044000, China
| | - Qiudi Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Kunhua Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiaobo Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - ShuangShuang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Peiyun He
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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Lan T, Wang J, Bao S, Zhao Q, Sun X, Fang Y, Ma T, Liu S. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Res Int 2023; 168:112784. [PMID: 37120231 DOI: 10.1016/j.foodres.2023.112784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/23/2023] [Accepted: 03/29/2023] [Indexed: 04/05/2023]
Abstract
Fruit and vegetable juice (FVJ) has become a favorite beverage for all age groups because of its excellent sensory and nutritional qualities. FVJ has a series of health benefits such as antioxidant, anti-obesity, anti-inflammatory, anti-microbial and anti-cancer. Except for raw materials selection, processing technology and packaging and storage also play a vital role in the nutrition and functional components of FVJ. This review systematically reviews the important research results on the relationship between FVJ processing and its nutrition and function in the past 10 years. Based on the brief elucidation of the nutrition and health benefits of FVJ and the unit operation involved in the production process, the influence of a series of key technology units, including pretreatment, clarification, homogenization, concentration, sterilization, drying, fermentation and packaging and storage, on the nutritional function of FVJ was systematically expounded. This contribution provides an update on the impacts of technical processing units on the nutrients and functional components of FVJ and new perspectives for future studies.
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Bao S, Yin D, Zhao Q, Zhou Y, Hu Y, Sun X, Liu X, Ma T. Comprehensive evaluation of the effect of five sterilization methods on the quality of black carrot juice based on PCA, TOPSIS and GRA models. Food Chem X 2023; 17:100604. [PMID: 36974191 PMCID: PMC10039260 DOI: 10.1016/j.fochx.2023.100604] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/13/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023] Open
Abstract
The effect of thermal pasteurization (TP), high temperature long time (HTLT), ultra-high temperature instantaneous (UHT), high hydrostatic pressure (HHP) and thermosonication (TS) sterilization on the physicochemical, sensory and functional properties of black carrot juice (BCJ) were studied. And for the first time, the comprehensive quality of sterilized BCJ was quantified by mathematical modeling. UHT was the least suitable sterilization method for BCJ resulting from the most severe deterioration in functional properties. TS had adverse effects on sensory and physicochemical properties, but significantly increased the total flavonoids and anthocyanins contents (p < 0.05) and showed the strongest antioxidant activity, making it a nutritional high-value processing method. TP and HHP balanced the improvement of sensory properties and the retention of functional properties, which were the most suitable sterilization methods for BCJ. This study determined the optimal sterilization methods of BCJ, and provided a scientific solution for the screening of high quality processing methods.
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Tian J, Cheng F, Yun Y, Yi J, Cai S, Zhou L. Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:666-679. [PMID: 36054255 DOI: 10.1002/jsfa.12178] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 08/10/2022] [Accepted: 08/19/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health-promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high-temperature short-time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness (L*), redness (a*), total color difference (ΔE) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8-32.7% and increasing acids by 33.6%-182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral-gastric-intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, China
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11
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Ding K, Wang Y, Luan D. Effects of high-temperature short-time processing on nutrition quality of Pacific saury ( Cololabis saira) using extracted fatty acids as the indicator. Food Sci Nutr 2023; 11:157-167. [PMID: 36655075 PMCID: PMC9834863 DOI: 10.1002/fsn3.3048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 08/05/2022] [Accepted: 08/06/2022] [Indexed: 01/21/2023] Open
Abstract
Microwave thermal processing is a promising technology to greatly improve product quality by achieving high-temperature short-time (HTST) processing for solid foods. And the non-thermal effect of microwave fields on nutritional quality is a major public concern. To distinguish the non-thermal effect of microwave fields, the thermal effect of HTST processing should be revealed first. The objective of this study was to investigate the effects of different HTST processing on quality of Pacific saury fillets using extracted fatty acids as the indicator. A self-developed thermal processing system was used to conduct the HTST processing with different heating rate (5.48-18.30°C/min), maximum heating temperature (123, 133 °C), and thermal processing level (F 0 = 3.0 min, 6.0 min). Results showed that the extraction coefficient of lipids and fatty acids decreased with increasing heating rates, which implied less thermal damage of fish tissue, while higher thermal processing level increased these extraction coefficients. However, higher maximum processing temperature caused serious thermal damage of fatty acids, especially for PUFAs. Furthermore, changing pattern of each fatty acid during different HTST processing was revealed, which provided fundamental data for designing microwave thermal processing and exploring microwave non-thermal effects.
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Affiliation(s)
- Kaihui Ding
- Engineering Research Center of Food Thermal‐Processing TechnologyShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Yifen Wang
- Biosystems Engineering DepartmentAuburn UniversityAuburnAlabamaUSA
| | - Donglei Luan
- Engineering Research Center of Food Thermal‐Processing TechnologyShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
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12
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Wu S, Xu X, Yang N, Jin Y, Jin Z, Xie Z. Non-Conventional Induction Heat Treatment: Effect of Design and Electrical Parameters on Apple Juice Safety and Quality. Foods 2022; 11:foods11233937. [PMID: 36496744 PMCID: PMC9735545 DOI: 10.3390/foods11233937] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/26/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
The proposed non-conventional induction heating, which combines an MSCP and VDC structure, was proved to have excellent thermal effect. Different from other electric field sterilization, this electrotechnology operates with no electrodes, and it is a continuous-flow process with short-duration (about 20 s). In current study, the parameters related to temperature rise were investigated, including applied voltage, frequency, the diameter of the secondary coil and heating tube, as well as their length, etc. It was demonstrated that a smaller diameter of the heating tube, parallel connection sample coils, and higher frequency were beneficial for the inactivation of microorganisms. At 500 Hz, the optimal condition is 800 V, d1 = 2 mm, and L1 = 10 cm. Notably, the system could inactivate all microorganisms and maintained the physicochemical properties of apple juice at 40 kHz. It suggests that this structural design has the potential for industrial applications and the proposed induction heating can realize the rapid sterilization of liquid food without applying electrodes.
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Affiliation(s)
- Shilin Wu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
- Correspondence: ; Tel./Fax: +86-0915-3358001
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academic of Sciences, Jinan 250301, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Zhengjun Xie
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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13
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Ravichandran C, Jayachandran LE, Kothakota A, Pandiselvam R, Balasubramaniam V. Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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Ma T, Wang J, Lan T, Bao S, Zhao Q, Sun X, Liu X. How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010-2021, an updated overview and current issues. Crit Rev Food Sci Nutr 2022; 64:2197-2247. [PMID: 36106453 DOI: 10.1080/10408398.2022.2121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fruit and vegetable juices (FVJ) are rich in nutrients, so they easily breed bacteria, which cause microbial pollution and rapid deterioration of their quality and safety. Sterilization is an important operation in FVJ processing. However, regardless of whether thermal sterilization or non-thermal sterilization is used, the effect and its impact on the overall quality of FVJ are strongly dependent on the processing parameters, microbial species, and FVJ matrix. Therefore, for different types of FVJ, an understanding of the impacts that different sterilization technologies have on the overall quality of the juice is important in designing and optimizing technical parameters to produce value-added products. This article provides an overview of the application of thermal and non-thermal technique in the field of FVJ processing over the past 10 years. The operating principle and effects of various technologies on the inactivation of microorganisms and enzymes, nutritional and functional characteristics, physicochemical properties, and sensory quality of a wide range of FVJ are comprehensively discussed. The application of different combinations of hurdle technology in the field of FVJ sterilization processing are also discussed in detail. Additionally, the advantages, limitations, and current application prospects of different sterilization technologies are summarized.
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Affiliation(s)
- Tingting Ma
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Jiaqi Wang
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Tian Lan
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Shihan Bao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Qinyu Zhao
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xiangyu Sun
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
| | - Xuebo Liu
- College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Helan Mountain Eastern Foot wine Station, Northwest A&F University, Yangling, China
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15
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He W, Guo F, Jiang Y, Liu X, Chen J, Zeng M, Wang Z, Qin F, Li W, He Z. Enzymatic hydrolysates of soy protein promote the physicochemical stability of mulberry anthocyanin extracts in food processing. Food Chem 2022; 386:132811. [PMID: 35366632 DOI: 10.1016/j.foodchem.2022.132811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 02/27/2022] [Accepted: 03/23/2022] [Indexed: 12/15/2022]
Abstract
Soy protein papain hydrolysate (SPAH) and soy protein pepsin hydrolysate (SPEH) were used as protective agents for mulberry anthocyanin extracts (MAEs) to inhibit its color fading and enhance the anthocyanin stability at pH 6.3. Both SPAH and SPEH showed a significant protective effect on total anthocyanins in MAEs solutions. 1.0 mg/mL of SPEH presented the best protective effect on MAEs by increasing its half-life from 1.8 to 5.7 days. SPAH/SPEH-cyaniding-3-O-glucoside (C3G) interactions were investigated at pH 6.3 by fluorescence, Fourier-transform infrared spectroscopy (FT-IR), and Circular Dichroism (CD). Their association was mainly driven by hydrophobic interactions, and SPEH showed a higher binding affinity for C3G than SPAH, with a KA value of 2.62 × 105 M-1 at 300 K. The second structures of SPAH and SPEH were altered by C3G, with a decrease in the β-sheets and an increase in the turns and random coils.
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Affiliation(s)
- Wenjia He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China
| | - Yuting Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu 210023, China.
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, Quanzhou Normal University, Quanzhou, Fujian 362000, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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16
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Zhang H, Wang M, Xiao J. Stability of polyphenols in food processing. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:1-45. [PMID: 36064291 DOI: 10.1016/bs.afnr.2022.04.006] [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: 06/15/2023]
Abstract
In recent years, polyphenols have attracted considerable attention due to their diverse potential health-beneficial effects on humans. Polyphenols are widely distributed in natural plants, and therefore play an important role in human food. Thermal processing, irradiation, fermentation, high pressure, microwave, and drying are several popular food processing methods. However, polyphenols are instable in food processing, which easily degrade and react with other components because of their polyhydroxy characteristic. Traditional and advanced technologies have been used to characterize the stability of polyphenols. The main influence factors of stability of polyphenols such as pH, temperature, light, oxygen, enzymes, metal ions, as well as macromolecules, are summarized. Besides, thermal processing greatly promoted the degradation of polyphenols. Thermal degradation mechanisms and products of some polyphenols, such as quercetin and rutin, have been intensively demonstrated. Nevertheless, the structural changes of polyphenols caused by food processing, may lead to different bioactivities from the obtained results based on unprocessed polyphenols. Therefore, to maximize the beneficial effects of polyphenols ingested by human from processed food, the stability of polyphenols in food processing must be thoroughly investigated to assess their real bioactivities. In addition, some available technologies for improving the stability of polyphenols in food processing have been proposed.
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Affiliation(s)
- Haolin Zhang
- Institute of Chinese Medical Sciences, University of Macau, Macao, China
| | - Minglong Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Jianbo Xiao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Ourense, Spain.
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17
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Li P, Su R, Wang Q, Liu K, Yang H, Du W, Li Z, Chen S, Xu B, Yang W. Comparison of fungal communities and nonvolatile flavor components in black Huangjiu formed using different inoculation fermentation methods. Front Microbiol 2022; 13:955825. [PMID: 35935187 PMCID: PMC9354453 DOI: 10.3389/fmicb.2022.955825] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Accepted: 07/04/2022] [Indexed: 12/23/2022] Open
Abstract
Black Huangjiu (BH) is a traditional alcoholic beverage in China, which is very popular among people. The different methods (simultaneous inoculation, sequential inoculation), were applied to ferment BH in this study, which were investigated the changes in the composition of fungal communities and non-volatile flavor compounds (nVFCs) by high-throughput sequencing (HTS) and ultraperformance liquid chromatography–tandem mass spectrometer (UPLC MS/MS). The results showed that Rhizopus and Saccharomyces were the predominant fungal genera throughout fermentation, and 471 nVFCs were detected in BH after fermentation. Compared to that observed simultaneous inoculation, Rhizopus increased at the end of sequential fermentation, and the contents of the organic acids and their derivatives increased significantly [variable importance in the projection (VIP) > 1.0, p < 0.05, fold change (FC) > 2], while that of lipids and lipid-like molecules decreased significantly (VIP > 1.0, p < 0.05, FC < 0.5). Through the correlation analysis of 32 nVFCs with significant differences (VIP > 1.0, p < 0.05, FC >32 or < 0.03) and the community, it was found that lipids and lipid-like molecules (12) and organic acids and their derivatives (10) were significantly (p < 0.05) negatively correlated with Saccharomyces, but they were significantly (p < 0.05) positively correlated with Rhizopus. Compared with simultaneous inoculation, BH fermented by sequential inoculation, the taste was stronger, sweeter, mellow, and softer. Our findings provide information on nVFC dynamics and will aid in the selection of beneficial strains to improve BH quality.
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Affiliation(s)
- Pingping Li
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Rui Su
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Qi Wang
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
- *Correspondence: Qi Wang,
| | - Kunyi Liu
- College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin, China
- Kunyi Liu,
| | - Hai Yang
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Wei Du
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Zhengang Li
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Song Chen
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
| | - Bin Xu
- Luzhou Greenland Wine Co., Ltd., Luzhou, China
| | - Wen Yang
- Sericulture and Apiculture Research Institute, Yunnan Academy of Agricultural Sciences, Mengzi, China
- Wen Yang,
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18
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Bi X, Ning N, Wang X, Li M, Xing Y, Che Z. Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Xiufang Bi
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Nan Ning
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Xiaoqiong Wang
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
- Key Laboratory of Food NonThermal Processing, Engineering Technology Research Center of Food NonThermal Processing Yibin Xihua University Research Institute Yibin 644004 China
| | - Mingyuan Li
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Yage Xing
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Bio‐technology, School of Food and Bioengineering Xihua University Chengdu 610039 China
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19
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Chen Y, Belwal T, Xu Y, Ma Q, Li D, Li L, Xiao H, Luo Z. Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Crit Rev Food Sci Nutr 2022; 63:8639-8671. [PMID: 35435782 DOI: 10.1080/10408398.2022.2063250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Anthocyanins have received considerable attention for the development of food products with attractive colors and potential health benefits. However, anthocyanin applications have been hindered by stability issues, especially in the context of complex food matrices and diverse processing methods. From the natural microenvironment of plants to complex processed food matrices and formulations, there may happen comprehensive changes to anthocyanins, leading to unpredictable stability behavior under various processing conditions. In particular, anthocyanin hydration, degradation, and oxidation during thermal operations in the presence of oxygen represent major challenges. First, this review aims to summarize our current understanding of key anthocyanin stability issues focusing on the chemical properties and their consequences in complex food systems. The subsequent efforts to examine plenty of cases attempt to unravel a universal pattern and provide thorough guidance for future food practice regarding anthocyanins. Additionally, we put forward a model with highlights on the role of the balance between anthocyanin release and degradation in stability evaluations. Our goal is to engender updated insights into anthocyanin stability behavior under food processing conditions and provide a robust foundation for the development of anthocyanin stabilization strategies, expecting to promote more and deeper progress in this field.
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Affiliation(s)
- Yanpei Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Tarun Belwal
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Yanqun Xu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
| | - Quan Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Dong Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Li Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Department of Food Science, College of Natural Sciences, University of Massachusetts Amherst, Massachusetts, The United States
| | - Zisheng Luo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, People's Republic of China
- Ningbo Research Institute, Zhejiang University, Ningbo, People's Republic of China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang University, Hangzhou, People's Republic of China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, People's Republic of China
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20
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Yuan L, Cheng F, Yi J, Cai S, Liao X, Lao F, Zhou L. Effect of high-pressure processing and thermal treatments on color and in vitro bioaccessibility of anthocyanin and antioxidants in cloudy pomegranate juice. Food Chem 2022; 373:131397. [PMID: 34710695 DOI: 10.1016/j.foodchem.2021.131397] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 09/10/2021] [Accepted: 10/11/2021] [Indexed: 11/04/2022]
Abstract
In this study, the effect of high-pressure processing (HPP) and thermal treatments, including pasteurization (PT) and high-temperature short-time sterilization (HTST) on pomegranate juice (PJ) color attributes, anthocyanin (ACNs), vitamin C, and in vitro bioaccessibility of ACNs and antioxidants were investigated. Compared to HPP, thermal treatments significantly changed the CIE color, decreased the total monomeric ACNs and total vitamin C contents, and increased the percent polymeric color (PPC) and browning index (BI). Correlation analysis showed that the generation of polymeric ACNs played a significant role in color change during thermal treatments. The recovery of 7 ACNs in the control sample after in vitro gastrointestinal digestion was ranged from 0.43% to 5.0% and total individual ACNs after digestion showed no significant changes among different treatments. These results contributed to promoting the color quality and health benefits of pomegranate juice rich in ACNs by optimizing the processing conditions in the food industry.
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Affiliation(s)
- Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Fengyun Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province, 650500, China.
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21
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Niu H, Yuan L, Zhou H, Yun Y, Li J, Tian J, Zhong K, Zhou L. Comparison of the Effects of High Pressure Processing, Pasteurization and High Temperature Short Time on the Physicochemical Attributes, Nutritional Quality, Aroma Profile and Sensory Characteristics of Passion Fruit Purée. Foods 2022; 11:foods11050632. [PMID: 35267265 PMCID: PMC8909329 DOI: 10.3390/foods11050632] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 02/12/2022] [Accepted: 02/17/2022] [Indexed: 12/01/2022] Open
Abstract
The study investigated the effects of high-pressure processing (HPP) (600 MPa/5 min), pasteurization (PT) (85 °C/30 s), and high-temperature short time (HTST) (110 °C/8.6 s) on physicochemical parameters (sugar, acid, pH, TSS), sensory-related attributes (color, aroma compounds), antioxidants (phenolics, vitamin C, carotenoids, antioxidant capacity), and sensory attributes of yellow passion fruit purée (PFP). Compared to the PT and HTST, HPP obtained the PFP with better color, sugar, and organic acid profiles. Although PT was equally effective preservation of antioxidants and antioxidant capacity of PFP compared to HPP, high temperature inevitable resulted in the greater degradation of the aroma profile. The amounts of esters, alcohols, and hydrocarbon in PFP were significantly increased by 11.3%, 21.3%, and 30.0% after HPP, respectively. All samples were evaluated by a panel comprising 30 panelists according to standard QDA (quantitative descriptive analysis) procedure, and the result showed that HPP-treated PFP was rated the highest overall intensity score with 7.06 for its sensory attributes, followed by control (6.96), HTST (6.17), and PT (6.16). Thus, HPP is a suitable alternative technology for achieving the good sensory quality of PFP without compromising their nutritional properties.
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Affiliation(s)
- Huihui Niu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Lei Yuan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Hengle Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
| | - Kui Zhong
- China National Institute of Standardization, Beijing 100191, China;
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; (H.N.); (L.Y.); (H.Z.); (Y.Y.); (J.L.); (J.T.)
- Correspondence: ; Tel.: +86-150-1140-6984
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Ma Y, Xu Y, Chen Y, Meng A, Liu P, Ye K, Yuan A. Effect of Different Sterilization Methods on the Microbial and Physicochemical Changes in Prunus mume Juice during Storage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041197. [PMID: 35208989 PMCID: PMC8877700 DOI: 10.3390/molecules27041197] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 11/16/2022]
Abstract
This study evaluated the pasteurization (P), ozone (O3), ultrasonic (US), and high-hydrostatic-pressure (HHP) sterilization approaches for processing of Prunus mume regarding browning factors and microorganisms, compared with non-sterilization (control check, CK) treatment. The microorganisms (total bacterial count and fungi and yeast count) in the juice were identified after different sterilization techniques, while the quality parameter changes (degree of browning, color measurements, total phenolic content, reducing sugar, ascorbic acid, 5-hydroxymethyl furaldehyde (5-HMF), amino acid nitrogen, total soluble solids (TSS), pH value) were investigated. The results indicate that P and HHP treatment reduced non-enzymatic browning while substantially impacting the color measurements, TSS, and pH, while the sterilization effect was remarkable, with a rate exceeding 90%. Furthermore, the Prunus mume juices treated with P and HHP sterilization were used as the objects, and the CK group was used as the control group. They were placed at 4 °C, 25 °C and 37 °C, respectively, and stored in dark for 15 d. Sampling and determination were carried out on 0, 3, 6, 9, 12, and 15 d, respectively. M-&-Y (molds and yeasts) were not detected in the late storage period, and no obvious microbial growth was observed during storage, indicating that P and HHP treatments could ensure the microbial safety of Prunus mume juice. P- and HHP- treated Prunus mume juice has better quality and low temperature storage is beneficial for maintaining the quality of Prunus mume juice. Therefore, P treatment or HHP treatment combined with low temperature storage could achieve a more ideal storage effect. Overall, this study conclusively established that P and HHP methods were suitable for sterilizing Prunus mume juice. These techniques minimally affected overall product quality while better maintaining the quality parameters than the untreated juice samples and those exposed to O3 and US treatment.
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Ma Z, Liu Y, Feng X, Ibrahim SA, Huang W. Effects of different carriers on physicochemical and antioxidant properties of freeze‐dried mulberry powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16322] [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)
- Zhili Ma
- School of Laboratory Medicine Hubei University of Chinese Medicine Wuhan China
| | - Yu Liu
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Xi Feng
- Department of Nutrition, Food Science and Packaging San Jose State University San Jose California USA
| | - Salam A. Ibrahim
- Department of Family and Consumer Sciences North Carolina A&T State University Greensboro North Carolina USA
| | - Wen Huang
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
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24
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Staszak K, Wieszczycka K. Membrane techniques in the production of beverages. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The most important developments in membrane techniques used in the beverage industry are discussed. Particular emphasis is placed on the production of fruit and vegetable juices and nonalcoholic drinks, including beer and wine. This choice was dictated by the observed consumer trends, who increasingly appreciate healthy food and its taste qualities.
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Affiliation(s)
- Katarzyna Staszak
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
| | - Karolina Wieszczycka
- Institute of Technology and Chemical Engineering, Poznan University of Technology , Berdychowo 4 , Poznan , Poland
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25
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Zhu Y, Zhang M, Mujumdar AS, Liu Y. Application advantages of new non-thermal technology in juice browning control: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021419] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yuanyuan Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S. Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Ste. Anne de Bellevue, Quebec, Canada
| | - Yaping Liu
- R & D Center, Guangdong Galore Food Co., Ltd. Guangdong, Zhongshan, China
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26
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Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102895] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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27
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LUCAS BF, GUELPA R, VAIHINGER M, BRUNNER T, COSTA JAV, DENKEL C. Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bárbara Franco LUCAS
- Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
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28
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Silva TVBDA, Iwassa IJ, Sampaio AR, Ruiz SP, Barros BCB. Physicochemical, antioxidant, rheological, and sensory properties of juice produced with guava pulp and peel flour. AN ACAD BRAS CIENC 2021; 93:e20191175. [PMID: 34730670 DOI: 10.1590/0001-3765202120191175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 08/21/2020] [Indexed: 11/22/2022] Open
Abstract
Juice formulations containing guava pulp and different amounts (0%, 1%, 3%, and 5%) of its by-product flour (GBF) were developed and evaluated for antioxidant activity, total phenolic compounds, physicochemical, rheological, microbiological and sensorial parameters. The GBF addition to guava juice increased the acidity and altered the color and rheological parameters, especially at higher levels (3% and 5%). There was an increase in the content of dietary fiber, anthocyanins and antioxidant activity with GBF addition, but no changes occurred in the soluble solids, total phenolic compounds, and ascorbic acid content. The guava juice containing 1% GBF received better sensory scores when compared with the 3% and 5% GBF formulations. Storage at 4o C for 21 days affected most of the parameters examined, but the microbiological parameters remained stable. Shelf life of 14 days is recommended to maintain the physicochemical and antioxidants characteristics of guava juice.
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Affiliation(s)
- Thairla V B DA Silva
- Universidade Estadual de Maringá, Departamento de Tecnologia, Av. Ângelo Moreira da Fonseca, 1800, 87506-370 Umuarama, PR, Brazil
| | - Isabela J Iwassa
- Universidade Estadual de Maringá, Departamento de Engenharia Química, Av. Angelo Moreira da Fonseca, 1800, 87020-900 Maringá, PR, Brazil
| | - Anderson R Sampaio
- Universidade Estadual de Maringá, Departamento de Física, Av. Colombo, 5790, 87020-900 Maringá, PR, Brazil
| | - Suelen P Ruiz
- Universidade Estadual de Maringá, Departamento de Tecnologia, Av. Ângelo Moreira da Fonseca, 1800, 87506-370 Umuarama, PR, Brazil
| | - Beatriz C Bolanho Barros
- Universidade Estadual de Maringá, Departamento de Tecnologia, Av. Ângelo Moreira da Fonseca, 1800, 87506-370 Umuarama, PR, Brazil
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29
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Hu J, Vinothkanna A, Wu M, Ekumah J, Akpabli‐Tsigbe NDK, Ma Y. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine. Food Sci Nutr 2021; 9:6294-6306. [PMID: 34760259 PMCID: PMC8565223 DOI: 10.1002/fsn3.2590] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 09/05/2021] [Accepted: 09/09/2021] [Indexed: 12/30/2022] Open
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p-hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
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Affiliation(s)
- Jie Hu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Meng Wu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Yongkun Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
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30
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Tan C, Dadmohammadi Y, Lee MC, Abbaspourrad A. Combination of copigmentation and encapsulation strategies for the synergistic stabilization of anthocyanins. Compr Rev Food Sci Food Saf 2021; 20:3164-3191. [PMID: 34118125 DOI: 10.1111/1541-4337.12772] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 03/13/2021] [Accepted: 04/21/2021] [Indexed: 12/31/2022]
Abstract
Copigmentation and encapsulation are the two most commonly used techniques for anthocyanin stabilization. However, each of these techniques by itself suffers from many challenges associated with the simultaneous achievement of color intensification and high stability of anthocyanins. Integrating copigmentation and encapsulation may overcome the limitation of usage of a single technique. This review summarizes the most recent studies and their challenges aiming at combining copigmentation and encapsulation techniques. The effective approaches for encapsulating copigmented anthocyanins are described, including spray/freeze-drying, emulsification, gelation, polyelectrolyte complexation, and their combinations. Other emerging approaches, such as layer-by-layer deposition and ultrasonication, are also reviewed. The physicochemical principles underlying the combined strategies for the fabrication of various delivery systems are discussed. Particular emphasis is directed toward the synergistic effects of copigmentation and encapsulation, for example, modulating roles of copigments in the processes of gelation and complexation. Finally, some of the major challenges and opportunities for future studies are highlighted. The trend of integrating copigmentation and encapsulation has been just started to develop. The information in this review should facilitate the exploration of the combination of multistrategy and the fabrication of robust delivery systems for copigmented anthocyanins.
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Affiliation(s)
- Chen Tan
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA.,Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing, China
| | - Younas Dadmohammadi
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Michelle C Lee
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
| | - Alireza Abbaspourrad
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, New York, USA
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31
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Shen Y, Zhu D, Xi P, Cai T, Cao X, Liu H, Li J. Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111030] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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32
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Geraldi MV, Betim Cazarin CB, Dias-Audibert FL, Pereira GA, Carvalho GG, Kabuki DY, Catharino RR, Pastore GM, Behrens JH, Cristianini M, Maróstica Júnior MR. Influence of high isostatic pressure and thermal pasteurization on chemical composition, color, antioxidant properties and sensory evaluation of jabuticaba juice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110548] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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33
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Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants (Basel) 2020; 10:antiox10010030. [PMID: 33396664 PMCID: PMC7824345 DOI: 10.3390/antiox10010030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/23/2020] [Indexed: 02/07/2023] Open
Abstract
Anthocyanins are often associated with health benefits. They readily degrade during processing and storage but are also dependent on the matrix conditions. This study investigated how strawberry anthocyanins are affected by preservation technologies and a relatively protein-rich kale juice addition during storage. A strawberry–kale mix was compared to a strawberry–water mix (1:2 wt; pH 4), untreated, thermally, pulsed electric fields (PEF) and high-pressure processing (HPP) treated, and evaluated for anthocyanin stability and bioaccessibility during refrigerated storage. The degradation of strawberry anthocyanins during storage followed first-order kinetics and was dependent on the juice system, preservation technology and anthocyanin structure. Generally, the degradation rate was higher for the strawberry–kale mix compared to the strawberry–water mix. The untreated sample showed the highest degradation rate, followed by HPP, PEF and, then thermal. The relative anthocyanin bioaccessibility after gastric digestion was 10% higher for the thermally and PEF treated samples. Anthocyanin bioaccessibility after intestinal digestion was low due to instability at a neutral pH, especially for the strawberry–kale mix, and after thermal treatment. The storage period did not influence the relative bioaccessibility; yet, the absolute content of bioaccessible anthocyanins was decreased after storage. This research further presents that processing and formulation strongly affect the stability and bioaccessibility of anthocyanins during storage.
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34
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Zhang W, Shen Y, Li Z, Xie X, Gong ES, Tian J, Si X, Wang Y, Gao N, Shu C, Meng X, Li B, Liu RH. Effects of high hydrostatic pressure and thermal processing on anthocyanin content, polyphenol oxidase and β-glucosidase activities, color, and antioxidant activities of blueberry (Vaccinium Spp.) puree. Food Chem 2020; 342:128564. [PMID: 33223299 DOI: 10.1016/j.foodchem.2020.128564] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 12/15/2022]
Abstract
Thermal processing (TP) and high hydrostatic pressure (HHP) are two important puree processing methods. In this study, the polyphenol oxidase (PPO) and β-glucosidase activities, chromatic values, peroxide radical scavenging capacities (PSCs), cellular antioxidant activities (CAAs), and anthocyanin profiles were evaluated in blueberry puree following TP and HHP treatments. Nine anthocyanins were identified and cyanidin glycosides were the most abundant compounds in the blueberry puree sample. Petunidin-3-O-arabinoside, malvidin-3-O-galactoside, and malvidin-3-O-glucoside concentrations increased at temperatures of 70-90 °C (TP) and a pressure of 300 MPa (HHP). The highest total anthocyanin concentration (503.5 μg/mL) and PSC (13.45 µg VCE/mL) were observed following the TP (90 °C) treatment. Furthermore, a positive correlation was observed between the anthocyanin content and PSC (R2 = 0.655, P < 0.05). Finally, HHP treatment resulted in better puree color retention than TP treatment. The results of this study could provide valuable information for optimizing the processing methods for anthocyanin-rich products.
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Affiliation(s)
- Weijia Zhang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yixiao Shen
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Zudi Li
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Xie
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Er Sheng Gong
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Jinlong Tian
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xu Si
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Yuehua Wang
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Ningxuan Gao
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Chi Shu
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Xianjun Meng
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China
| | - Bin Li
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
| | - Rui Hai Liu
- College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Department of Food Science, Cornell University, Ithaca, NY 14850-7201, United States.
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Pangestu NP, Miyagusuku-Cruzado G, Giusti MM. Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage. Foods 2020; 9:E1476. [PMID: 33081089 PMCID: PMC7602824 DOI: 10.3390/foods9101476] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 10/07/2020] [Accepted: 10/09/2020] [Indexed: 12/15/2022] Open
Abstract
The food industry is looking for alternatives to synthetic colorants. Anthocyanins (ACNs) are suitable replacements due to their color characteristics and potential health benefits. The application of sauco (Sambucus peruviana, SP) as a potential source of ACN-based colorants was evaluated and compared to elderberry (Sambucus nigra, SN) and an extract from purple carrots (PC). Color and pigment stability were evaluated using a model beverage system during eight weeks of storage. Copigmentation with chlorogenic acid (CGA) and ferulic acid (FA) were also evaluated. SP ACNs provided darker and more intense colors than those obtained with SN but less intense than those obtained with PC. Addition of CGA and FA resulted in significantly darker colors with higher chroma in beverages colored with SP and SN but not in beverages colored with PC. Copigmentation with FA reduced monomeric pigment half-lives for all ACN sources but increased the chroma half-lives of beverages colored with SP and SN, from 23 to 49 weeks, and from 23 to 55 weeks, respectively. Analyses using liquid chromatography coupled to photodiode array detection and mass spectrometry showed that interaction between non-acylated ACNs and FA resulted in the formation of pyranoanthocyanins. Overall, ACNs from non-acylated sources such as SP, in combination with FA, showed potential for commercial food applications.
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Affiliation(s)
| | | | - M. Monica Giusti
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210-1007, USA; (N.P.P.); (G.M.-C.)
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LUCAS BF, ROSA APCD, CARVALHO LFD, MORAIS MGD, SANTOS TD, COSTA JAV. Snack bars enriched with Spirulina for schoolchildren nutrition. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.06719] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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37
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Li D, Zhu M, Liu X, Wang Y, Cheng J. Insight into the effect of microcapsule technology on the processing stability of mulberry polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109144] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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38
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Kim I, Lee J. Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry ( Morus spp.) Fruits and Their Changes during Processing. Antioxidants (Basel) 2020; 9:antiox9030242. [PMID: 32192116 PMCID: PMC7139643 DOI: 10.3390/antiox9030242] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/09/2020] [Accepted: 03/14/2020] [Indexed: 11/16/2022] Open
Abstract
Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).
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Affiliation(s)
| | - Jihyun Lee
- Correspondence: ; Tel.: +82-31-670-3266; Fax: +82-31-675-3108
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39
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Peng Y, Bishop KS, Zhang J, Chen D, Quek SY. Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS. Food Res Int 2020; 129:108873. [DOI: 10.1016/j.foodres.2019.108873] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 11/29/2019] [Accepted: 11/30/2019] [Indexed: 12/29/2022]
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40
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Wang Z, Wu G, Shu B, Huang F, Dong L, Zhang R, Su D. Comparison of the phenolic profiles and physicochemical properties of different varieties of thermally processed canned lychee pulp. RSC Adv 2020; 10:6743-6751. [PMID: 35493889 PMCID: PMC9049749 DOI: 10.1039/c9ra08393f] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 01/28/2020] [Indexed: 11/21/2022] Open
Abstract
Lychee pulp is rich in phenolics and has a variety of biological activities. However, the changes in the phenolic profile under heat treatment are unknown. The effect of the heat treatment temperature on commercial varieties (Guiwei and Nuomici) of canned lychee was investigated by comparing samples that were either unheated (UH), underwent 70 °C heat treatment (HT70) or underwent 121 °C heat treatment (HT121) and then were stored at room temperature. The results showed that the total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of the UH, HT70 and HT121 samples were significantly decreased after storage at room temperature for 9 d, 13 d and 25 d, respectively. However, the TPC, TFC and antioxidant activity of HT121 canned lychee were still significantly higher than those of the UH and HT70 samples. However, the texture characteristics of the HT121 samples were worse than those of the UH and HT70 samples, and the color of the canned lychee was darker after the HT121 treatment. Nine individual phenolic compounds were detected in the canned lychee by HPLC-DAD. The gallic acid content was increased after HT121 treatment. In particular, (−)-gallocatechin was generated by HT121 thermal processing. However, after storage at room temperature for 9 d, the contents of (−)-gallocatechin in canned Guiwei and Nuomici were decreased by 96.27% and 94.04%, respectively, and (−)-gallocatechin disappeared after 25 d. In summary, the phenolic contents and antioxidant activity of canned lychee are increased by high-temperature treatment. Lychee pulp is rich in phenolics and has a variety of biological activities.![]()
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Affiliation(s)
- Zhineng Wang
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- P. R. China
- College of Life Science
| | - Guangxu Wu
- College of Life Science
- Yangtze University
- Jingzhou 434025
- P. R. China
| | - Bin Shu
- College of Life Science
- Yangtze University
- Jingzhou 434025
- P. R. China
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences
| | - 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 Processing
- Guangzhou 510610
| | - 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 Processing
- Guangzhou 510610
| | - Ruifen Zhang
- 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 Processing
- Guangzhou 510610
| | - Dongxiao Su
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- P. R. China
- College of Life Science
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Su D, Wang Z, Dong L, Huang F, Zhang R, Jia X, Wu G, Zhang M. Impact of thermal processing and storage temperature on the phenolic profile and antioxidant activity of different varieties of lychee juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108578] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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42
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Li F, Yan H, Li W, Zhao J, Ming J. A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry Juice. J Food Sci 2019; 84:3565-3572. [PMID: 31750950 DOI: 10.1111/1750-3841.14935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2019] [Revised: 10/05/2019] [Accepted: 10/10/2019] [Indexed: 11/30/2022]
Abstract
We investigated the influence of both the clarification by ultrafiltration membranes with 100 or 18 kDa molar weight cut-off (MWCO) and subsequent storage on phenolic properties and color of mulberry juice (MJ). Results showed that clarification by the ultrafiltration membrane with 100 kDa MWCO elevated levels of total polyphenols (↑11.4%), total monomeric anthocyanins (↑87.7%), phenolic acids and flavonoids (↑10-64%), thus leading to enhanced antioxidant activity (↑twofolds) and α-glucosidase inhibitory rate (↑23.3%), as well as redness (↑37.9%), which were sharply decreased in the clarified MJ by the ultrafiltration membrane with 18 kDa MWCO. MJ pretreated by the membrane with 100 kDa MWCO exhibited better storage stability than the other two juices. Hence, the ultrafiltration membrane with 100 kDa MWCO has great potential in juice clarification for purpose of enrichment of phenolic compounds, and enhancement of bioactive activities and storage stability. PRACTICAL APPLICATION: Mulberry juice has many health benefits related to phenolic compounds. Clarification is necessary to obtain a bright, clear juice and improves juice taste, thus making a favorable first impression on consumer. Ultrafiltration membrane with 100 kDa MWCO is recommended in mulberry juice processing, since it helps to enrich phenolic compounds, and enhance bioactive activities and sensory quality of mulberry juice.
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Affiliation(s)
- Fuhua Li
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China.,Author Fuhua Li is from School of Food Science and Engineering, South China Univ. of Technology, Guangzhou, 510000, China
| | - Huiming Yan
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Weizhou Li
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Jichun Zhao
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
| | - Jian Ming
- Authors Fuhua Li, Huiming Yan, Weizhou Li, Jichun Zhao, and Jian Ming are from College of Food Science, Southwest Univ., Chongqing, 400715, China
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43
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Chen H, Chen Y, Ye X, Liu D, Chen J. Turbidity, antioxidant compounds, color, and dynamics of clarification of bayberry juice using various polysaccharide‐based clarifying agents. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13980] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hongji Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Yixin Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
- Zhejiang Key Laboratory for Agro‐Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Fuli Institute of Food Science Zhejiang University Hangzhou China
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44
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You Y, Li N, Han X, Guo J, Zhao Y, Huang W, Zhan J. The effects of six phenolic acids and tannic acid on colour stability and the anthocyanin content of mulberry juice during refrigerated storage. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14121] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Yilin You
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Na Li
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Xue Han
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Jielong Guo
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science Shanxi Normal University West Chang'an Road 620 Chang'an District Xi'an 710119 China
| | - Weidong Huang
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
| | - Jicheng Zhan
- College of Food Science and Nutritional Engineering Beijing Key Laboratory of Viticulture and Enology China Agricultural University Tsinghua East Road 17 Haidian District Beijing 100083 China
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