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Prisacaru AE, Ghinea C, Albu E, Ursachi F. Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 2023; 12:1311. [PMID: 36981237 PMCID: PMC10048419 DOI: 10.3390/foods12061311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/15/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023] Open
Abstract
Natural preservatives such as garlic and ginger can be added to the formulation of fresh fruit juices to encourage the consumption of health-promoting foods. In this study, the influence of garlic and ginger and the storage conditions on physicochemical and microbiological characteristics of fruit juices were investigated. The fruit juice assortments were produced from apple, apple and pumpkin, and apple and pomegranate and were treated with 0.5 g garlic powder, 0.5 g ginger powder, and 0.25 g mix of garlic and ginger powders. A total of 12 unpasteurized samples were produced, of which 3 were control samples. Samples stored at 20 and 4 °C were analyzed at 0, 3, 6, and 9 days for water activity (aw), pH, titratable acidity (TA), total soluble solids (TSS), electrical conductivity (EC), vitamin C, color parameters, total number of germs, yeasts, and molds, Listeria, Enterobacteriaceae, and Escherichia coli. Results showed that aw, pH, TSS, and vitamin C content decreased during storage of fruit juice samples, while TA increased. The lowest increase in total number of aerobic mesophilic germs was determined for the apple and pumpkin juice with garlic and ginger and apple juice with garlic.
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Affiliation(s)
- Ancuța Elena Prisacaru
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania
| | - Cristina Ghinea
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Eufrozina Albu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Florin Ursachi
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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2
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Hajiahmad A, Mirzabe AH. Utilization of the basket press method to extract verjuice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Hajiahmad
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
| | - Amir Hossein Mirzabe
- Department of Mechanics of Biosystem Engineering, Faculty of Engineering & Technology College of Agriculture & Natural Resources University of Tehran, Karaj Alborz Iran
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Liu X, Zhang A, Zhao J, Shang J, Zhu Z, Wu X, Zha D. Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Sci Rep 2021; 11:16081. [PMID: 34373468 PMCID: PMC8352891 DOI: 10.1038/s41598-021-94831-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 07/16/2021] [Indexed: 11/25/2022] Open
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jie Zhao
- Pudong New District Agro-Technology Extension Center, Shanghai, 201201, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Xuexia Wu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
| | - Dingshi Zha
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
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4
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Zuriarrain-Ocio A, Zuriarrain J, Vidal M, Dueñas MT, Berregi I. Antioxidant activity and phenolic profiles of ciders from the Basque Country. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100887] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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5
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Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors. Food Chem 2021; 359:129855. [PMID: 33940475 DOI: 10.1016/j.foodchem.2021.129855] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 02/07/2023]
Abstract
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
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Liu X, Zhang A, Shang J, Zhu Z, Li Y, Wu X, Zha D. Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression. Sci Rep 2021; 11:6937. [PMID: 33767263 PMCID: PMC7994816 DOI: 10.1038/s41598-021-86311-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Accepted: 03/15/2021] [Indexed: 11/09/2022] Open
Abstract
Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC-MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.,Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.,Shanghai Ocean University, Shanghai, 201306, China
| | - Ye Li
- Harbin Academy of Agricultural Sciences, Harbin, 150070, China
| | - Xuexia Wu
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China. .,Shanghai Ocean University, Shanghai, 201306, China.
| | - Dingshi Zha
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China. .,Shanghai Ocean University, Shanghai, 201306, China.
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Purkiewicz A, Ciborska J, Tańska M, Narwojsz A, Starowicz M, Przybyłowicz KE, Sawicki T. The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices. PLANTS 2020; 9:plants9121759. [PMID: 33322599 PMCID: PMC7764007 DOI: 10.3390/plants9121759] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Accepted: 12/09/2020] [Indexed: 12/02/2022]
Abstract
The study assesses the antioxidant activity (AA), carotenoid profile and total phenolic content (TPC) of carrot juices obtained from three different varieties (black, orange and yellow) and prepared using high- (HSJ) and low-speed juicer (LSJ). The AA assessment was carried out using four assays (DPPH, ABTS, PCL ACW and PCL ACL). The content of carotenoids was conducted by high performance liquid chromatography equipped with a diode array detector (HPLC-DAD) method, while the total phenolic content by the spectrophotometric method. It was shown that orange carrot juices contain more carotenoids than yellow and black carrot juices, approximately ten and three times more, respectively. The total carotenoid content in orange carrot juice made by the HSJ was higher (by over 11%) compared to juice prepared by the LSJ. The highest total phenolic content was noticed in black carrot juices, while the lowest in orange carrot juices. In black carrot juices, a higher range of TPC was found in juices made by HSJ, while in the case of the orange and yellow carrots, the highest content of TPC was detected in juices prepared by the LSJ. AA of the juices was highly dependent on the carrot variety, juice extraction method. The most assays confirmed the highest AA values in black carrot juices. Furthermore, it was shown that the HSJ method is more preferred to obtain orange and yellow carrot juices with higher antioxidant properties, while the LSJ method is more suitable for black carrot juice extraction.
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Affiliation(s)
- Aleksandra Purkiewicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Joanna Ciborska
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Małgorzata Tańska
- Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Pl. Cieszyński 1, 10-726 Olsztyn, Poland;
| | - Agnieszka Narwojsz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Małgorzata Starowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Science, Tuwima 10, 10-748 Olsztyn, Poland;
| | - Katarzyna E. Przybyłowicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
| | - Tomasz Sawicki
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-719 Olsztyn, Poland; (A.P.); (J.C.); (A.N.); (K.E.P.)
- Correspondence:
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