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Oliveira ACD, Mar JM, Corrêa RF, Sanches EA, Campelo PH, Ramos ADS, Bezerra JDA. Pouteria spp. fruits: Health benefits of bioactive compounds and their potential for the food industry. Food Res Int 2023; 173:113310. [PMID: 37803621 DOI: 10.1016/j.foodres.2023.113310] [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: 05/12/2023] [Revised: 07/19/2023] [Accepted: 07/20/2023] [Indexed: 10/08/2023]
Abstract
The Sapotaceae family encompasses the genus Pouteria spp., comprising approximately 1,250 species of fruits cherished by consumers for their delightful assortment and flavors. Over the years, extensive research has been devoted to exploring the natural bioactive compounds present in these fruits, with the primary goal of preventing and/or mitigating the risk of degenerative diseases. Despite their widespread popularity in numerous countries, the chemistry, nutritional content, and biological potential of these fruits remain relatively unexplored. This comprehensive review aims to shed light on the principal volatile and non-volatile chemical components found in Pouteria fruits, which present notable antioxidant properties. By doing so, a broad perspective on the current trends in characterizing these compounds and their potential applications were provided, as well as the associated health benefits. Additionally, the prospects and potential applications of Pouteria fruits in the food industry were explored herein.
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Affiliation(s)
| | - Josiana Moreira Mar
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Renilto Frota Corrêa
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, Brazil
| | - Pedro Henrique Campelo
- Department of Food Technology, Federal University of Viçosa (UFV), Viçosa, Minas Gerais, Brazil
| | - Andrezza da Silva Ramos
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil
| | - Jaqueline de Araújo Bezerra
- Analytical Center, Federal Institute of Education, Science and Technology of Amazonas (IFAM), Manaus, Amazonas, Brazil.
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Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability. Foods 2023; 12:foods12040740. [PMID: 36832814 PMCID: PMC9955407 DOI: 10.3390/foods12040740] [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: 12/27/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023] Open
Abstract
Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored. The data showed that diacetyl treatment with 10 μL L-1 inhibited the browning of fresh-cut stem lettuce and extended the shelf life by over 8 d at 4 °C compared with the control. Diacetyl treatment repressed gene expression and decreased the activities of PAL (phenylalanine ammonia-lyase), C4H (cinnamate-4-hydroxylase) and 4CL (4-coumarate-CoA ligase), which thus reduced the accumulation of individual and total phenolic compounds. Moreover, diacetyl enhanced the antioxidant ability and reduced ROS accumulation, improving the anti-browning ability and indirectly suppressing the biosynthesis of phenolic compounds. These results indicated that diacetyl treatment repressed the browning of fresh-cut stem lettuce by regulating the phenylpropanoid metabolism pathway and antioxidant ability. This study is the first to report that diacetyl has an effective anti-browning role for fresh-cut stem lettuce.
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Li X, Meng Z, Malik AU, Zhang S, Wang Q. Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl. Front Nutr 2022; 9:1055651. [PMID: 36458179 PMCID: PMC9707704 DOI: 10.3389/fnut.2022.1055651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 10/31/2022] [Indexed: 07/30/2023] Open
Abstract
Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses. In this study, diacetyl, a natural food additive compound, was selected to inhibit the yellowing of broccoli florets and maintain the nutrient quality during storage time. It was found that 20 μl L-1 diacetyl treatment for 12 h could significantly delay the yellowing and decrease the weight loss and lignin content of broccoli florets. Meanwhile, diacetyl could maintain higher contents of chlorophyll, vitamin C and flavonoids and suppress the transcript levels of chlorophyll degradation-related genes in broccoli florets. Moreover, accumulations of reactive oxygen species (ROS) were inhibited by diacetyl treatment. Under diacetyl treatment, the generation of ethylene was prevented by inhibiting the activities and related-gene expressions of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase. Based on our findings, exogenous diacetyl could be employed as a novel bioactive molecule for retarding the yellowing and maintaining the quality of postharvest broccoli.
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Affiliation(s)
- Xiaotong Li
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zan Meng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Song Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
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Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022; 63:8478-8488. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties.
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Affiliation(s)
- Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xinyu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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Egea MB, Bertolo MRV, de Oliveira Filho JG, Lemes AC. A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis. Molecules 2021; 26:5181. [PMID: 34500614 PMCID: PMC8433627 DOI: 10.3390/molecules26175181] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/20/2021] [Accepted: 08/23/2021] [Indexed: 11/25/2022] Open
Abstract
Fruit aroma, a mixture of chemical compounds with odor, is a strong attractant derived from a complex mixture of different amounts and intensities (threshold) of chemical compounds found in fruits. The odor-producing compounds of fruit aroma are derived from carbohydrates, lipids, phenolic compounds, and mono- and sesquiterpenes, among others. The identification of compounds responsible for fruit aroma is usually conducted using gas chromatography coupled with olfactometry (GC-O). This technique separates the chemical compounds from the aroma of foods using a chromatographic column and divides the resultant outflow between the physical detector and a testing outlet (sniffing port). Trained judges describe the perceived odor in terms of the intensity of the odor zones perceived according to their training method. Moreover, the use of GC-O coupled with a mass detector (GC-MS-O) allows for the retrieval of chemical information such as identification and quantification of compounds, which can be correlated to sensory information. This review aimed to demonstrate the application of GC-MS-O in the identification of precursor compounds in fruit aroma, considering important factors for the application, main results, and most recent advances in this field.
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Affiliation(s)
- Mariana Buranelo Egea
- Campus Rio Verde, Goiano Federal Institute of Education, Science and Technology, Rodovia Sul Goiana, Km 01, Rural Area, Rio Verde 75901-970, GO, Brazil
| | - Mirella Romanelli Vicente Bertolo
- São Carlos Institute of Chemistry (IQSC), University of São Paulo (USP), Av. Trabalhador São-Carlense, 400, CP-780, São Carlos 13560-970, SP, Brazil;
| | | | - Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Av. Athos da Silveira Ramos, 149, Rio de Janeiro 21941-909, RJ, Brazil;
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Su X, Yin Y. Aroma characterization of regional Cascade and Chinook hops (Humulus lupulus L.). Food Chem 2021; 364:130410. [PMID: 34237617 DOI: 10.1016/j.foodchem.2021.130410] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 06/01/2021] [Accepted: 06/16/2021] [Indexed: 11/17/2022]
Abstract
Aroma compounds in Cascade and Chinook hops harvested from multiple Virginia locations were identified by gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Selected aroma compounds were quantitated by combination of stable isotope dilution analysis (SIDA) and standard addition method (SAM). A total of 33 aroma-active compounds were detected in five samples with β-myrcene, methyl octanoate, geraniol and linalool being the predominant compounds based on their high flavor dilution (FD) factors and odor activity values (OAVs). L-Calamenene and germacrene B was the major characteristic component unique to Cascade and Chinook variety, respectively. Principal component analysis (PCA) showed distinctive aroma profiles for all samples except for Blacksburg and Petersburg Cascade. Hierarchical cluster analysis (HCA) reflected the higher contents of most aroma-active compounds in Meadowview Cascade and Chinook when compared to their counterparts. The significant variations suggested the potential influences of environmental factors and agronomic practices on hop aroma quality.
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Affiliation(s)
- Xueqian Su
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, 1230 Washington Street SW, Blacksburg, VA 24061, USA.
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Aguilar-Galvez A, García-Ríos D, Janampa C, Mejía C, Chirinos R, Pedreschi R, Campos D. Metabolites, volatile compounds and in vitro functional properties during growth and commercial harvest of Peruvian lucuma (Pouteria lucuma). FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100882] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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