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Zhang W, Li X, Wang X, Li H, Liao X, Lao F, Wu J, Li J. Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice. Foods 2024; 13:1574. [PMID: 38790874 PMCID: PMC11121533 DOI: 10.3390/foods13101574] [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: 04/24/2024] [Revised: 05/12/2024] [Accepted: 05/15/2024] [Indexed: 05/26/2024] Open
Abstract
The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p < 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of β-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.
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Affiliation(s)
- Wentao Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuejie Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xuzeng Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - He Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.L.); (F.L.)
| | - Jian Li
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China (X.W.); (H.L.)
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
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Torres-Ossandón MJ, Castillo L, Uribe E, Bilbao-Sainz C, Ah-Hen KS, Vega-Gálvez A. Combined Effect of High Hydrostatic Pressure and Proteolytic Fraction P1G10 from Vasconcellea cundinamarcensis Latex against Botrytis cinerea in Grape Juice. Foods 2023; 12:3400. [PMID: 37761109 PMCID: PMC10530099 DOI: 10.3390/foods12183400] [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: 08/14/2023] [Revised: 09/06/2023] [Accepted: 09/09/2023] [Indexed: 09/29/2023] Open
Abstract
The effect of high hydrostatic pressure (HHP) and the proteolytic fraction P1G10 from papaya latex was studied to find out whether a synergy exists in the growth inhibition of Botrytis cinerea in grape juice, contributing to the improvement of conservation techniques and extending the shelf life and quality of food products. Grape juice (GJ) diluted to 16 °Brix with a water activity (aw) of 0.980 was prepared from a concentrated GJ and used in this study. Results indicated a 92% growth inhibition of B. cinerea when exposed to 1 mg/mL of P1G10 and 250 MPa/4 min of pressure treatment. The proximate composition and antioxidant compounds present in the GJ were not significantly affected after the treatments. Eight phenolic compounds and two flavonoids in GJ were identified and quantified, with values fluctuating between 12.77 ± 0.51 and 240.40 ± 20.9 mg/L in the control sample (0.1 MPa). The phenolic compounds showed a significant decrease after the applied treatments, with the HHP sample having a content of 65.4 ± 6.9 mg GAE/100 mL GJ. In conclusion, a synergistic effect at moderate HHP of 250 MPa/4 min with the addition of P1G10 was observed, and the successful development of a stable and acceptable GJ product was possible.
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Affiliation(s)
- María José Torres-Ossandón
- Laboratorio de Biotecnología y Microbiología Aplicada, Departamento en Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Estación Central, Santiago 9170022, Chile
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular, Departamento de Biología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
- Instituto de Investigación Multidisciplinario en Ciencia y Tecnología, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Cristina Bilbao-Sainz
- Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA 94710, USA
| | - Kong Shun Ah-Hen
- Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Avda. Julio Sarrazín sn, Valdivia 5090000, Chile
| | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
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Guo J, Zhang R, Cheng S, Fu Z, Jia P, Luan H, Zhang X, Qi G, Guo S. Physiological and transcriptomic analysis reveal the crucial factors in heat stress response of red raspberry 'Polka' seedlings. FRONTIERS IN PLANT SCIENCE 2023; 14:1233448. [PMID: 37621881 PMCID: PMC10445156 DOI: 10.3389/fpls.2023.1233448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 07/12/2023] [Indexed: 08/26/2023]
Abstract
With global climate warming, recurring extreme heat and high temperatures irreversibly damage plants. Raspberries, known for their nutritional and medicinal value, are in high demand worldwide. Thus, it is important to study how high-temperature stress (HTS) affects raspberries. The physiological and biochemical responses and molecular genetic mechanisms of raspberry leaves to different HTS treatments were investigated: mild high temperature at 35°C (HT35), severe high temperature at 40°C (HT40), and the control at room temperature of 25°C (CK). The physiological results suggested that leaves in both the 35°C and 40°C treatments showed maximum relative conductivity at 4 d of stress, increasing by 28.54% and 43.36%, respectively, compared to CK. Throughout the stress period (0-4 d), malondialdehyde (MDA) and soluble protein contents of raspberry leaves increased under HT35 and HT40 treatments, while soluble sugar content first decreased and then increased. Catalase (CAT) activity increased, superoxide dismutase (SOD) activity first increased and then decreased, and peroxidase (POD) activity gradually decreased. Photosynthetic and fluorescence responses of raspberry leaves showed the most severe impairment after 4 d of stress. Transcriptomics results revealed significant alterations in 42 HSP family genes, two SOD-related differentially expressed genes (DEGs), 25 POD-related DEGs, three CAT-related DEGs, and 38 photosynthesis-related DEGs under HTS. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that these DEGs were mainly enriched in photosynthesis-antenna proteins, pentose and glucuronide interconversion, phenylpropane biosynthesis, and indole alkaloid biosynthesis. HTS induced excessive ROS accumulation in raspberry leaves, causing oxidative damage in plant cells and subsequently reducing photosynthesis in raspberry leaves. This reduction in photosynthesis, in turn, affects photosynthetic carbon fixation and starch and sucrose metabolism, which, combined with phenol propane biosynthesis, mitigates the HTS-induced damage.
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Affiliation(s)
| | | | | | | | | | | | - Xuemei Zhang
- College of Forestry, Hebei Agricultural University, Baoding, China
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Impacts of Thermal Processing, High Pressure, and CO 2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree. Foods 2022; 11:foods11172717. [PMID: 36076902 PMCID: PMC9455942 DOI: 10.3390/foods11172717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/25/2022] [Accepted: 09/01/2022] [Indexed: 12/03/2022] Open
Abstract
Durian fruit puree (DFP) is a nutrient-dense food, but it has a short shelf life. Presently, little research has been undertaken on extending the shelf life of DFP. Hence, it is necessary to develop treatment methods that can prolong the shelf life of DFP. In the present study, thermal processing (TP), high-pressure processing (HPP), and CO2-assisted HPP (CO2 + HPP) treatments are used for DFP, and their influences on quality properties of DFP during storage (35 days, 4 °C) are investigated. Compared to other treatments, the CO2 + HPP treatment had a lower pressure and a shorter time to achieve the same effect of inactivating the microorganisms of DFP. During storage, CO2 + HPP treated DFP showed higher retention rates of sugars, total soluble solids, color, bioactive components, and antioxidant capacity in comparison with other treated DFPs. Moreover, after 35 days of storage, the microbial count of (CO2 + HPP)-treated DFP (3.80 × 103 CFU/g) was much lower than those of TP (4.77 × 105 CFU/g) and HPP (8.53 × 103 CFU/g)-treated DFPs. The results of this study reveal that CO2 + HPP treatment could not only better preserve the quality of DFP, but also effectively extend the shelf life of DFP, providing an effective method for the processing of DFP.
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Antioxidant Activity of Polyphenols, from Mauritia flexuosa (Aguaje), Based on Controlled Dehydration. Molecules 2022; 27:molecules27103065. [PMID: 35630543 PMCID: PMC9145784 DOI: 10.3390/molecules27103065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/27/2022] [Accepted: 04/28/2022] [Indexed: 11/17/2022] Open
Abstract
Plant polyphenols offer several benefits for the prevention of diverse illnesses. Fruit’s edible and inedible parts (pulp, seeds, peels, stems, flowers) are important sources of polyphenols. Different industrial processes for fruit treatment and commercialization affect the total polyphenol content (TPC), and probably the biological activity. The purpose of the present work was to determine the TPC and antioxidant activity (by DPPH) of polyphenols extracted from the pulp and seeds of Mauritia flexuosa (aguaje), in fresh and dehydrated forms, in order to determine the possible connection with the quantity of polyphenols and their specific antioxidant activity. The highest phenolic content for M. flexuosa seeds in fresh form (non-dehydrated) was 270.75 mg GAE/100 g with a 96-h extraction. With respect to the dehydrated samples, the best yield was quantified in the 96-h dehydrated seed sample. For all pulp and seeds, dehydrated for 24, 48, and 96 h, TPC showed a slightly decreasing pattern. The DPPH results were the highest in the 96-h dehydrated samples and the differences among all dehydrated pulp and seed samples were minimal. More studies testing the presence of other antioxidant components could help in understanding the detailed antioxidant activity, and related more to the specific action, rather than only total polyphenol content.
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New Isolated Autochthonous Strains of S. cerevisiae for Fermentation of Two Grape Varieties Grown in Poland. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
Abstract
Many commercial strains of the Saccharomyces cerevisiae species are used around the world in the wine industry, while the use of native yeast strains is highly recommended for their role in shaping specific, terroir-associated wine characteristics. In recent years, in Poland, an increase in the number of registered vineyards has been observed, and Polish wines are becoming more recognizable among consumers. In the fermentation process, apart from ethyl alcohol, numerous microbial metabolites are formed. These compounds shape the wine bouquet or become precursors for the creation of new products that affect the sensory characteristics and quality of the wine. The aim of this work was to study the effect of the grapevine varieties and newly isolated native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. Two vine varieties—Regent and Seyval blanc were used. A total of 16 different yeast strains of the S. cerevisiae species were used for fermentation: nine newly isolated from vine fruit and seven commercial cultures. The obtained wines differed in terms of the content of analyzed oenological characteristics and the differences depended both on the raw material (vine variety) as well as the source of isolation and origin of the yeast strain used (commercial vs. native). Generally, red wines characterized a higher content of tested analytes than white wines, regardless of the yeast strain used. The red wines are produced with the use of native yeast strains characterized by higher content of amyl alcohols and esters.
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Non-volatile and volatile metabolic profiling of tomato juice processed by high-hydrostatic-pressure and high-temperature short-time. Food Chem 2022; 371:131161. [PMID: 34583171 DOI: 10.1016/j.foodchem.2021.131161] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 09/01/2021] [Accepted: 09/14/2021] [Indexed: 12/26/2022]
Abstract
High hydrostatic pressure (HHP) processing has become a commercial success in fruit and vegetable processing. Herein, the effects of HHP and high-temperature short-time (HTST) processing on metabolic profiling in tomato juice was evaluated by UPLC-MS/MS, HPLC, and GC-MS; a total of 425 metabolites, 14 carotenoids, and 56 volatile compounds were identified in tomato juice. HHP processing affects the composition of the juice less than HTST processing, considering 4 and 33 differential metabolites discriminated after HHP and HTST processing, respectively. The total lycopene and carotenoid contents in tomato juice increased after HHP processing, while the β-carotene and lycopene contents decreased after HTST processing. Further, more volatile compounds and higher contents of aldehydes that contribute to green aroma and lower contents of alcohols were observed after HHP and HTST processing, respectively. These findings provide a comprehensive understanding of the advantages of HHP processing on metabolite profiles in tomato juice.
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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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Effects of High Hydrostatic Pressure Combined with Vacuum-Freeze Drying on the Aroma-Active Compounds in Blended Pumpkin, Mango, and Jujube Juice. Foods 2021; 10:foods10123151. [PMID: 34945702 PMCID: PMC8702150 DOI: 10.3390/foods10123151] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 12/01/2021] [Accepted: 12/09/2021] [Indexed: 11/17/2022] Open
Abstract
A combination process of completely non-thermal processing methods involving high hydrostatic pressure (HHP) and vacuum-freeze drying (VFD) for producing a new snack from fruit and vegetable blends was developed, and the effect of the process on flavor quality was investigated. The HHP-VFD treatment did not significantly reduce volatile compound contents compared to single HHP or VFD. Gas chromatography-olfactometry showed that HHP-VFD raised the contents of floral-like volatile compounds (e.g., β-ionone) compared to the untreated sample. Sensory evaluation analysis confirmed that the overall liking was unchanged after the HHP-VFD treatment. The HHP-VFD combined treatment is effective in maintaining the flavor and extending shelf life, and is convenient for the portability and transportation of ready-to-drink juice.
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