1
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Tian F, Lu J, Qiao C, Wang C, Pang T, Guo L, Li J, Pang R, Xie H. Dissipation behavior and risk assessment of imidacloprid and its metabolites in apple from field to products. CHEMOSPHERE 2024; 359:142309. [PMID: 38735491 DOI: 10.1016/j.chemosphere.2024.142309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/05/2024] [Accepted: 05/09/2024] [Indexed: 05/14/2024]
Abstract
Pesticides play vital roles in controlling pests and boosting crop yields. Imidacloprid is widely used all over the world and may form in agricultural products. The presence of pesticide residues in apples raises serious health concerns. Understanding the residual fate of imidacloprid is critical for food safety and human health. In this study, the dissipation behavior, metabolism, household processing and risk assessment of imidacloprid and its metabolites in apple were investigated from filed to products. Field experiment results suggested that the half-lives of imidacloprid at 5 times the recommended dosage was 1.5 times that of the standard dosage. And the final residues of imidacloprid were less than the established maximum residue limits (MRLs). Clarification and simmering had little effect on the reduction the residues of imidacloprid and its metabolites. The calculated processing factors were lower than 1 for imidacloprid and its metabolites, implying that the residual ratios of imidacloprid and its metabolites in each steps of the food processing were reduced. The risk quotients were <1 for all Chinese people, indicating that acceptable risks associated with dietary exposure to imidacloprid in apple. However, the higher risks were observed in young people than adults, and females faced higher risks than males. Given high residue levels in pomace, imidacloprid and its metabolites should be further studied in commercial byproducts.
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Affiliation(s)
- Fajun Tian
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514, China.
| | - Junfeng Lu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Chengkui Qiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514, China
| | - Caixia Wang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Tao Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Linlin Guo
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514, China
| | - Jun Li
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China
| | - Rongli Pang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Xinxiang, 453514, China
| | - Hanzhong Xie
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009, China.
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Lopes AC, Queirós RP, Inácio RS, Pinto CA, Casal S, Delgadillo I, Saraiva JA. High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods 2024; 13:1304. [PMID: 38731676 PMCID: PMC11083073 DOI: 10.3390/foods13091304] [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: 12/04/2023] [Revised: 04/17/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
Nowadays, consumers are more aware of the effects of their diet on their health, and thus demand natural or minimally processed food products. Therefore, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high-pressure processing (550 MPa/3 min/15 °C, HPP) on a fruit salad (composed of melon juice and pieces of Golden apple and Rocha pear) throughout 35 days of storage at 4 °C. For the physicochemical properties analysed (browning degree, polyphenol oxidase activity, antioxidant activity (ABTS assay), and volatile profile), a freshly made fruit salad was used, while for the microbiological tests (total aerobic mesophiles, and yeast and moulds) spoiled melon juice was added to the fruit salad to increase the microbial load and mimic a challenge test with a high initial microbial load. It was determined that processed samples were more microbiologically stable than raw samples, as HPP enabled a reduction of almost 4-log units of both total aerobic mesophiles and yeasts and moulds, as well as an almost 1.5-fold increase in titratable acidity of the unprocessed samples compared to HPP samples. Regarding browning degree, a significant increase (p < 0.05) was observed in processed versus unprocessed samples (roughly/maximum 68%), while the addition of ascorbic acid decreased the browning of the samples by 29%. For antioxidant activity, there were no significant differences between raw and processed samples during the 35 days of storage. An increase in the activity of polyphenol oxidase immediately after processing (about 150%) was confirmed, which was generally similar or higher during storage compared with the raw samples. Regarding the volatile profile of the product, it was seen that the compounds associated with melon represented the biggest relative percentage and processed samples revealed a decrease in the relative quantity of these compounds compared to unprocessed. Broadly speaking, HPP was shown to be efficient in maintaining the stability and overall quality of the product while assuring microbial safety (by inactivating purposely inoculated microorganisms), which allows for longer shelf life (7 versus 28 days for unprocessed and processed fruit salad, respectively).
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Affiliation(s)
- Ana C. Lopes
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Rui P. Queirós
- Department of Applications and Food Processing, Hiperbaric S.A., Calle Condado de Treviño, 6, 09001 Burgos, Spain;
| | - Rita S. Inácio
- School of Agriculture (ESA), Polytechnique Institute of Beja, Rua Pedro Soares, 7800-295 Beja, Portugal;
| | - Carlos A. Pinto
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Susana Casal
- LAQV-REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, 4050-313 Porto, Portugal;
| | - Ivonne Delgadillo
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
| | - Jorge A. Saraiva
- Associated Laboratory for Green Chemistry-Network of Chemistry and Technology (LAQV-REQUIMTE), Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal; (A.C.L.); (C.A.P.); (I.D.)
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3
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Han M, Tang W, Chen Q, Zhou H, Chen J, Liu W. Modular Toolbox as Snap Jewelry for Biomimetic Synthesis of Multifunctional Amino Acid Surfactants Inspired by Melanin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19652-19662. [PMID: 38019268 DOI: 10.1021/acs.jafc.3c05478] [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: 11/30/2023]
Abstract
Amino acid surfactants have gained significant importance in overcoming the limitations of conventional surfactants, notably, their low biocompatibility and biodegradability. However, the current amino acid surfactants lack multifunctional properties due to the nonreactivity of their aliphatic chains, necessitating the development of a new type of amino acid surfactant. A novel melanin-like amino acid surfactant and a biomimetic synthesis route were devised by mimicking the biosynthesis of melanin. Renewable natural polyphenol compounds with catechol moieties were utilized as building blocks for the hydrophobic group. In a proof-of-concept experiment, ethyl protocatechuate was oxidized to o-quinone and subsequently covalently linked to the amino group of lysine via Michael addition. The chemical structure was verified using liquid chromatography-tandem mass spectroscopy. The melanin-like amino acid surfactant exhibited excellent surface-active properties, with a critical micelle concentration of 1.59 mN m-1. Furthermore, it demonstrated remarkable emulsifying, foaming, solubilizing, dispersing, and wetting capabilities. Notably, it also possessed multifunctionality, including antibacterial activity, antioxidant activity, robustness, and mildness. These outstanding properties indicate significant potential for various applications. This strategy offers innovative insights and a versatile, modular toolbox for synthesizing multifunctional amino acid surfactants that mimic melanin. The approach allows for the easy interchange of o-quinone building blocks, which is akin to snap jewelry.
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Affiliation(s)
- Mengqi Han
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Weikang Tang
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Qinfei Chen
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Hong Zhou
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Jiadong Chen
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Wenbin Liu
- Department of Pharmaceutical and Biological Engineering, School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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Włodarska K, GliszczyńskaŚwigło A, Sikorska E. differentiation of commercial apple juices based on multivariate analysis of their polyphenolic profiles. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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5
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Inactivation of Penicillium expansum spores in apple juice by contact glow discharge electrolysis and its related mechanism. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Oyenihi AB, Belay ZA, Mditshwa A, Caleb OJ. "An apple a day keeps the doctor away": The potentials of apple bioactive constituents for chronic disease prevention. J Food Sci 2022; 87:2291-2309. [PMID: 35502671 PMCID: PMC9321083 DOI: 10.1111/1750-3841.16155] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 03/04/2022] [Accepted: 03/27/2022] [Indexed: 11/30/2022]
Abstract
Apples are rich sources of selected micronutrients (e.g., iron, zinc, vitamins C and E) and polyphenols (e.g., procyanidins, phloridzin, 5′‐caffeoylquinic acid) that can help in mitigating micronutrient deficiencies (MNDs) and chronic diseases. This review provides an up‐to‐date overview of the significant bioactive compounds in apples together with their reported pharmacological actions against chronic diseases such as diabetes, cancer, and cardiovascular diseases. For consumers to fully gain these health benefits, it is important to ensure an all‐year‐round supply of highly nutritious and good‐quality apples. Therefore, after harvest, the physicochemical and nutritional quality attributes of apples are maintained by applying various postharvest treatments and hurdle techniques. The impact of these postharvest practices on the safety of apples during storage is also highlighted. This review emphasizes that advancements in postharvest management strategies that extend the storage life of apples should be optimized to better preserve the bioactive components crucial to daily dietary needs and this can help improve the overall health of consumers.
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Affiliation(s)
- Ayodeji B Oyenihi
- Functional Foods Research Unit, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville, South Africa
| | - Zinash A Belay
- Agri-Food Systems & Omics Laboratory, Post-Harvest and Agro-Processing Technologies (PHATs), Agricultural Research Council (ARC) Infruitec-Nietvoorbij, Stellenbosch, South Africa
| | - Asanda Mditshwa
- School of Agriculture, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal (PMB-Campus), Scottsville, South Africa
| | - Oluwafemi J Caleb
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.,SARChI Postharvest Technology Laboratory, African Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
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7
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Martău GA, Teleky BE, Ranga F, Pop ID, Vodnar DC. Apple Pomace as a Sustainable Substrate in Sourdough Fermentation. Front Microbiol 2021; 12:742020. [PMID: 34975780 PMCID: PMC8714949 DOI: 10.3389/fmicb.2021.742020] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Accepted: 11/19/2021] [Indexed: 12/26/2022] Open
Abstract
Innovations range from food production, land use, and emissions all the way to improved diets and waste management. Global apple production has amounted to over 87 million tons/year, while 18% are processed, resulting in 20-35% (apple fruit fresh weight) apple pomace (AP). Using modern AP management, integrated knowledge in innovative fermentation demonstrates opportunities for reducing environmental pollution and integration into a circular economy. With this association in view, integrating AP flour during sourdough fermentation increases the nutritional value, highlighting a new approach that could guide innovative fermented foods. In this study, the wheat flour (WF) and AP flour were mixed at different ratios, hydrated with water (1:1 w/v), and fermented using a selective culture of Fructilactobacillus florum DSM 22689 and baker's yeast (single and co-culture). Sourdough fermentation was monitored and analyzed for 72 h. Results suggested that AP may be an important source of organic acids and fermentable sugars that increase nutritional sourdough value. AP flour addition in WF had a positive effect, especially in fermentations with 95% WF and 5% AP, mainly in co-culture fermentation.
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Affiliation(s)
- Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Floricuţa Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Ioana Delia Pop
- Department of Land Measurements and Exact Sciences, Horticulture Faculty, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
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8
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Liu X, Le Bourvellec C, Guyot S, Renard CMGC. Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization. Compr Rev Food Sci Food Saf 2021; 20:4841-4880. [PMID: 34288366 DOI: 10.1111/1541-4337.12797] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 05/22/2021] [Accepted: 06/10/2021] [Indexed: 12/15/2022]
Abstract
Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties naturally produced in various plants (e.g., green tea, cocoa, grapes, and apples); they are a major polyphenol class in human foods and beverages, and have recognized effect on maintaining human health. Therefore, it is necessary to evaluate their changes (i.e., oxidation, polymerization, degradation, and epimerization) during various physical processing (i.e., heating, drying, mechanical shearing, high-pressure, ultrasound, and radiation) to improve the nutritional value of food products. However, the roles of flavanols, in particular for their polymerized forms, are often underestimated, for a large part because of analytical challenges: they are difficult to extract quantitatively, and their quantification demands chemical reactions. This review examines the existing data on the effects of different physical processing techniques on the content of flavanols and highlights the changes in epimerization and degree of polymerization, as well as some of the latest acidolysis methods for proanthocyanidin characterization and quantification. More and more evidence show that physical processing can affect content but also modify the structure of flavanols by promoting a series of internal reactions. The most important reactivity of flavanols in processing includes oxidative coupling and rearrangements, chain cleavage, structural rearrangements (e.g., polymerization, degradation, and epimerization), and addition to other macromolecules, that is, proteins and polysaccharides. Some acidolysis methods for the analysis of polymeric proanthocyanidins have been updated, which has contributed to complete analysis of proanthocyanidin structures in particular regarding their proportion of A-type proanthocyanidins and their degree of polymerization in various plants. However, future research is also needed to better extract and characterize high-polymer proanthocyanidins, whether in their native or modified forms.
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Affiliation(s)
- Xuwei Liu
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France
| | | | - Sylvain Guyot
- INRAE, UR1268 BIA, Team Polyphenol, Reactivity & Processing (PRP), Le Rheu, France
| | - Catherine M G C Renard
- INRAE, Avignon University, UMR408 SQPOV, Avignon, France.,INRAE, TRANSFORM, Nantes, France
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9
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An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes (Basel) 2021. [DOI: 10.3390/pr9030502] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.
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10
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Feng S, Yi J, Li X, Wu X, Zhao Y, Ma Y, Bi J. Systematic Review of Phenolic Compounds in Apple Fruits: Compositions, Distribution, Absorption, Metabolism, and Processing Stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7-27. [PMID: 33397106 DOI: 10.1021/acs.jafc.0c05481] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
As the most widely consumed fruit in the world, apple (Malus domestica Borkh.) fruits provide a high level of phenolics and have many beneficial effects on human health. The composition and content of phenolic compounds in natural apples differs according to the tissue types and cultivar varieties. The bioavailability of apple-derived phenolics, depending on the absorption and metabolism of phenolics during digestion, is the key determinant of their positive biological effects. Meanwhile, various processing technologies affect the composition and content of phenolic compounds in apple products, further affecting the bioavailability of apple phenolics. This review summarizes current understanding on the compositions, distribution, absorption, and metabolism of phenolic compounds in apple and their stability when subjected to common technologies during processing. We intend to provide an updated overview on apple phenolics and also suggest some perspectives for future research of apple phenolics.
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Affiliation(s)
- Shuhan Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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11
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Amanor‐Atiemoh R, Zhou C, Abdullaleef Taiye M, Sarpong F, Wahia H, Amoa‐Owusu A, Ma H, Chen L. Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13347] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Cunshan Zhou
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- School of Biological and Food EngineeringChuzhou University Chuzhou China
- Jiangsu Marine Resources Development Research Institute Lianyungang China
| | | | - Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR)Oil Palm Research Institute, Value Addition Division Kusi Ghana
| | - Hafida Wahia
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Abigail Amoa‐Owusu
- Council for Scientific and Industrial Research (CSIR)Crop Research Institute Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Li Chen
- Jiangsu Marine Resources Development Research Institute Lianyungang China
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12
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Siguemoto ÉS, Purgatto E, Hassimotto NM, Gut JA. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.111] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Castada HZ, Barringer SA. Online, real‐time, and direct use of SIFT‐MS to measure garlic breath deodorization: a review. FLAVOUR FRAG J 2019. [DOI: 10.1002/ffj.3503] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Hardy Z. Castada
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
| | - Sheryl Ann Barringer
- Department of Food Science & Technology The Ohio State University Columbus Ohio USA
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14
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Wibowo S, Essel EA, De Man S, Bernaert N, Van Droogenbroeck B, Grauwet T, Van Loey A, Hendrickx M. Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.004] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Bursać Kovačević D, Bilobrk J, Buntić B, Bosiljkov T, Karlović S, Rocchetti G, Lucini L, Barba FJ, Lorenzo JM, Putnik P. High‐power ultrasound altered the polyphenolic content and antioxidant capacity in cloudy apple juice during storage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14023] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Josipa Bilobrk
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Blaženka Buntić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Tomislav Bosiljkov
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Gabriele Rocchetti
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Luigi Lucini
- Department for Sustainable Food Process Università Cattolica del Sacro Cuore Piacenza Italy
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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16
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Sarpong F, Oteng‐Darko P, Golly MK, Amenorfe LP, Rashid MT, Zhou C. Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage. J Food Biochem 2018. [DOI: 10.1111/jfbc.12681] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | - Patricia Oteng‐Darko
- Council for Scientific and Industrial Research (CSIR)‐Crops Research Institute Kumasi Ghana
| | - Moses Kwaku Golly
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
| | | | | | - Cunshan Zhou
- School of Food and Biological Engineering Jiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture Jiangsu University Zhenjiang China
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17
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Zhang H, Liu X, Chen T, Ji Y, Shi K, Wang L, Zheng X, Kong J. Melatonin in Apples and Juice: Inhibition of Browning and Microorganism Growth in Apple Juice. Molecules 2018; 23:E521. [PMID: 29495435 PMCID: PMC6017754 DOI: 10.3390/molecules23030521] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 02/21/2018] [Accepted: 02/23/2018] [Indexed: 01/08/2023] Open
Abstract
Synthetic melatonin (N-acetyl-5-methoxytryptamine, MT) is popular in the US and Asian markets as a health supplement. Here, we identified a naturally occurring melatonin source in apple juice. Melatonin was present in all 18 apple cultivars tested. The highest melatonin level of the edible part of apple was detected in the apple peel. The melatonin content in 'Fuji' apple juice is comparable to the level of its flesh. Melatonin was consumed during the process of juicing due to its interaction with the oxidants. Melatonin addition significantly reduced the juice color change to brown (browning). The mechanism is that melatonin scavenges the free radicals, which was indicated by the ASBT analysis; therefore, inhibiting the conversion of o-diphenolic compounds into quinones. Most importantly, melatonin exhibited powerful anti-microorganism activity in juice. The exact mechanisms of this action are currently unknown. These effects of melatonin can preserve the quality and prolong the shelf life of apple juice. The results provide valuable information regarding commerciall apple juice processing and storage.
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Affiliation(s)
- Haixia Zhang
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Xuan Liu
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Ting Chen
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Yazhen Ji
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Kun Shi
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Lin Wang
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Xiaodong Zheng
- College of Horticulture, China Agricultural University, Beijing 100193, China.
| | - Jin Kong
- College of Horticulture, China Agricultural University, Beijing 100193, China.
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18
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Lu H, Ban Z, Wang K, Li D, Li D, Poverenov E, Li L, Luo Z. Aroma volatiles, sensory and chemical attributes of strawberry (Fragaria
× ananassa
Duch.) achenes and receptacle. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13548] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Hongyan Lu
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Zhaojun Ban
- School of Biological and chemical Engineering/School of Light Industry; Zhejiang University of Science and Technology; Liuhe road 318 310058 Hangzhou China
| | - Kaidi Wang
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Dong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Dongdong Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Elena Poverenov
- Department of Postharvest Science; ARO; The Volcani Center; Rishon LeZion 7505101 Israel
| | - Li Li
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
| | - Zisheng Luo
- Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture; Zhejiang Key Laboratory for Agro-Food Processing; College of Biosystems Engineering and Food Science; Zhejiang University; Yuhangtang road 866 310058 Hangzhou China
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19
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Persic M, Mikulic-Petkovsek M, Slatnar A, Veberic R. Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.017] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Screening of Antioxidant Properties of the Apple Juice Using the Front-Face Synchronous Fluorescence and Chemometrics. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0711-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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21
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Włodarska K, Pawlak-Lemańska K, Khmelinskii I, Sikorska E. Explorative study of apple juice fluorescence in relation to antioxidant properties. Food Chem 2016; 210:593-9. [DOI: 10.1016/j.foodchem.2016.05.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 03/11/2016] [Accepted: 05/01/2016] [Indexed: 10/21/2022]
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22
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Włodarska K, Pawlak-Lemańska K, Górecki T, Sikorska E. Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12208] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Katarzyna Włodarska
- Faculty of Commodity Science; Poznań University of Economics and Business; al. Niepodległości 10 61-875 Poznań Poland
| | - Katarzyna Pawlak-Lemańska
- Faculty of Commodity Science; Poznań University of Economics and Business; al. Niepodległości 10 61-875 Poznań Poland
| | - Tomasz Górecki
- Faculty of Mathematics and Computer Science; A. Mickiewicz University; ul. Umultowska 87 61-614 Poznań Poland
| | - Ewa Sikorska
- Faculty of Commodity Science; Poznań University of Economics and Business; al. Niepodległości 10 61-875 Poznań Poland
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23
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Fruit intake and cardiovascular disease mortality in the UK Women’s Cohort Study. Eur J Epidemiol 2015; 30:1035-48. [DOI: 10.1007/s10654-015-0050-5] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2014] [Accepted: 05/28/2015] [Indexed: 01/05/2023]
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