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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. ULTRASONICS SONOCHEMISTRY 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [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: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Wang Y, Zhang D, Huang L, Zhang Z, Shi Q, Hu J, He G, Guo X, Shi H, Liang L. Uncovering the interactions between PME and PMEI at the gene and protein levels: Implications for the design of specific PMEI. J Mol Model 2023; 29:286. [PMID: 37610510 DOI: 10.1007/s00894-023-05644-y] [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: 03/02/2023] [Accepted: 06/30/2023] [Indexed: 08/24/2023]
Abstract
CONTEXT Pectin methylesterase inhibitor (PMEI) can specifically bind and inhibit the activity of pectin methylesterase (PME), which has been widely used in fruit and vegetable juice processing. However, the limited three-dimensional structure, unclear action mechanism, low thermal stability and biological activity of PMEI severely limited its application. In this work, molecular recognition and conformational changes of PME and PMEI were analyzed by various molecular simulation methods. Then suggestions were proposed for improving thermal stability and affinity maturation of PMEI through semi-rational design. METHODS Phylogenetic trees of PME and PMEI were established using the Maximum likelihood (ML) method. The results show that PME and PMEI have good sequence and structure conservation in various plants, and the simulated data can be widely adopted. In this work, MD simulations were performed using AMBER20 package and ff14SB force field. Protein interaction analysis indicates that H-bonds, van der Waals forces, and the salt bridge formed of K224 with ID116 are the main driving forces for mutual molecular recognition of PME and PMEI. According to the analyses of free energy landscape (FEL), conformational cluster, and motion, the association with PMEI greatly disrupts PME's dispersed functional motion mode and biological function. By monitoring the changes of residue contact number and binding free energy, IG35M/ IG35R: IT93F and IT113W/ IT113W: ID116W mutations contribute to thermal stability and affinity maturation of the PME-PMEI complex system, respectively. This work reveals the interaction between PME and PMEI at the gene and protein levels and provides options for modifying specific PMEI.
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Affiliation(s)
- Yueteng Wang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Derong Zhang
- School of Marxism, Chengdu Vocational & Technical College of Industry, Chengdu, 610081, China
| | - Lifen Huang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Zelan Zhang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Quanshan Shi
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Jianping Hu
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Gang He
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Xiaoqiang Guo
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China
| | - Hang Shi
- Institute of Bioinformatics and Medical Engineering, School of Electrical and Information Engineering, Jiangsu University of Technology, Changzhou, 213001, China.
| | - Li Liang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, School of Pharmacy, Chengdu University, Chengdu, 610106, China.
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Wang P, Sun G, Lu P, Zhu Y, Hu X, Chen F. Acceleration effect of galacturonic acid on acrylamide generation: evidence in model reaction systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:361-369. [PMID: 35893577 DOI: 10.1002/jsfa.12149] [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: 05/07/2022] [Revised: 07/23/2022] [Accepted: 07/27/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Acrylamide (AA) is a potential carcinogen formed in food rich in carbohydrate during heating. Recently, AA has been found in several fruit products, such as prune juice, sugarcane molasses and canned black olives. This study focused on the role of galacturonic acid (GalA), the main acid hydrolysis product of fruit pectin, in AA formation in three model systems - asparagine (Asn)/glucose (Glc), Asn/GalA, and Asn/Glc/GalA - during heating under different pH values (pH 3.8-7.8), Glc concentration (0-0.1 mol L-1 ), molar ratio of substrates (Asn/Glc = 1:1, 0.025-0.5 mol L-1 ) and temperature (120-180 °C) for 30 min, respectively. RESULTS The results suggested that the addition of 0.1 mol L-1 GalA strongly accelerated AA formation in a manner dependent on pH value and temperature (P < 0.05). AA concentration under different Glc concentration and molar ratio of substrates suggested that GalA was more reactive than Glc when reacted with Asn. Furthermore, the Amadori rearrangement product/Schiff base/oxazolidine-5-one were identified as the intermediates formed in the Asn/GalA model system using ultra-performance liquid chromatography-quadrupole-time-of-flight-mass spectrometry. CONCLUSION The results suggested that Maillard reaction between Asn and GalA might contribute to AA formation. This study is significant in elucidating the contribution of interaction between components for AA formation in fruit products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Pengpu Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, China Agricultural University, Beijing, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Pei Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing, China Agricultural University, Beijing, China
- Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, China Agricultural University, Beijing, China
- Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing, China
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Ge M, Shen J, Liu C, Xia W, Xu Y. Effect of acidification and thermal treatment on quality characteristics of high‐moisture laver (
Porphyra
spp.). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengmeng Ge
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Jiandong Shen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Cikun Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
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Textural Properties of Chinese Water Chestnut ( Eleocharis dulcis) during Steam Heating Treatment. Foods 2022; 11:foods11091175. [PMID: 35563898 PMCID: PMC9100216 DOI: 10.3390/foods11091175] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 04/02/2022] [Accepted: 04/02/2022] [Indexed: 02/01/2023] Open
Abstract
Chinese water chestnut (CWC) has become one of the most popular foods in China. The textural properties of food contribute considerably to consumer preferences. Fresh fruits and vegetables are normally softened after thermal treatment. However, CWC retains most of its crispness and hardness after steaming. To explore the relationship between thermal processes and sensory changes, a method for measuring the texture of CWC is warranted. This study aimed to examine the textural properties of CWC subjected to varying degrees of thermal treatments using instrumental and sensory methods. Instrumental tests included the shear force test and puncture test, while trained panelists assessed the sensory attributes. Two sensory attributes were selected for evaluation: crispness and hardness. The results indicated that with the extension of thermal treatment time, the crispness and hardness of CWC decreased slightly, while cells and starch grains were damaged. Sensory results showed a significant correlation with shear force index (slope of rising curve) (p < 0.05) and puncture index (slope of rising curve, slope of descending curve and compression work) (p < 0.05). Thereafter, the instrumental tests parameters could be used to establish regression models for predicting crispness and hardness and controlling the quality of CWC products.
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Chen Y, Zhu C, Zhao Y, Zhang S, Wang W. Transcriptomics Integrated with Changes in Cell Wall Material of Chestnut (Castanea mollissima Blume) during Storage Provides a New Insight into the “Calcification” Process. Foods 2022; 11:foods11081136. [PMID: 35454723 PMCID: PMC9030872 DOI: 10.3390/foods11081136] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Chestnut “calcification” is the result of a series of physiological and biochemical changes during postharvest storage; however, the associated mechanisms are unclear. In this study, several potential calcification-related physicochemical parameters in chestnut, including moisture, cell wall materials, cellulose, lignin, and pectin, were measured. Transcriptome analysis was performed on chestnut seeds during different stages of storage. The results showed that the degree of calcification in the chestnut seeds was significantly negatively correlated with the moisture content (r = −0.961) at room temperature (20–25 °C) and a relative humidity of 50–60%. The accumulation of cell wall material in completely calcified seeds was 5.3 times higher than that of fresh seeds. The total content of cellulose and lignin increased during the storage process. Transcriptome analysis of 0% and 50% calcified chestnut was performed; a total of 1801 differentially expressed genes consisting of 805 up-regulated and 996 down-regulated genes were identified during the calcification process. Furthermore, response to water, water deprivation, and salt stress were most enriched by gene ontology (GO) and gene set enrichment analysis (GSEA). The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways related to chestnut calcification included purine metabolism, RNA degradation, the mRNA surveillance pathway, starch and sucrose metabolism, arginine and proline metabolism, and fatty acid metabolism, and were detected. Most of the genes involved in cellulose synthase, lignin catabolism, and pectin catabolism were down-regulated, while only two important genes, scaffold11300 and scaffold0412, were up-regulated, which were annotated as cellulose and pectin synthase genes, respectively. These two genes may contribute to the increase of total cell wall material accumulation during chestnut calcification. The results provided new insights into chestnut calcification process and laid a foundation for further chestnut preservation.
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7
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Chang X, Yang A, Bao X, He Z, Zhou K, Dong Q, Luo W. An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: Nutritional, textural, sensorial properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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8
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Pectin degradation accounts for apple tissue fragmentation during thermomechanical-mediated puree production. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106885] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mohammed M, Sallam A, Alqahtani N, Munir M. The Combined Effects of Precision-Controlled Temperature and Relative Humidity on Artificial Ripening and Quality of Date Fruit. Foods 2021; 10:foods10112636. [PMID: 34828917 PMCID: PMC8624740 DOI: 10.3390/foods10112636] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 10/24/2021] [Accepted: 10/26/2021] [Indexed: 11/17/2022] Open
Abstract
Due to climatic variation, in-situ date palm fruit ripening is significantly delayed, and some fruits (Biser) cannot become ripe naturally on the tree. Because of that issue, the vast quantity of produce is mere wasted. Few traditional methods are adopted to ripe these unripe fruits through open sun drying or solar tunnel dehydration techniques. However, these methods have minimal use due to ambient temperature and relative humidity (RH) instability. Therefore, the present study was designed to find a precise combination of temperature and RH to artificially ripe the unripe Biser fruits under controlled environment chambers. For that purpose, eighteen automated artificial ripening systems were developed. The Biser fruits (cv. Khalas) were placed immediately after harvesting in the treatment chambers of the systems with three set-point temperatures (45, 50, and 55 °C) and six set-point RH (30, 35, 40, 45, 50, and 55%) until ripening. The optimal treatment combination for artificial ripening of Biser fruits was 50 °C and 50% RH. This combination provided good fruit size, color, firmness, total soluble solids (TSS), pH, and sugars content. As a result, there was a reduction in fruit weight loss and had optimum fruit ripening time. On the other hand, low temperature and RH delayed the ripening process, deteriorated fruit quality, and caused more weight loss. Although the combination of the highest temperature and RH (55 °C and 55%) reduced ripening time, the fruits have higher weight loss and negative quality. Therefore, the artificial ripening of unripe date palm Biser fruits can be achieved using 50 °C temperature and 50% RH combination. These findings can be applied in the field using solar energy systems on a commercial scale to reduce the postharvest loss of date palm fruits.
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Affiliation(s)
- Maged Mohammed
- Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (N.A.); (M.M.)
- Agricultural and Biosystems Engineering Department, Faculty of Agriculture, Menoufia University, Shebin El Koum 32514, Egypt
- Correspondence:
| | - Abdelkader Sallam
- Plant Production Department, College of Technology and Development, Zagazig University, Zagazig 44519, Egypt;
| | - Nashi Alqahtani
- Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (N.A.); (M.M.)
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Muhammad Munir
- Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia; (N.A.); (M.M.)
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Alpos M, Leong SY, Liesaputra V, Martin CE, Oey I. Understanding In Vivo Mastication Behaviour and In Vitro Starch and Protein Digestibility of Pulsed Electric Field-Treated Black Beans after Cooking. Foods 2021; 10:foods10112540. [PMID: 34828821 PMCID: PMC8622574 DOI: 10.3390/foods10112540] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to understand (i) the in vivo mastication behaviour of cooked black beans (chewing duration, texture perception, oral bolus particle size, microstructure, and salivary α-amylase) and (ii) the in vitro digestibility of starch and protein of in vivo-generated black bean oral bolus under simulated gastrointestinal condition. The beans were pre-treated using pulsed electric field (PEF) with and without calcium chloride (CaCl2) addition prior to cooking. The surface response model based on least square was used to optimise PEF processing condition in order to achieve the same texture properties of cooked legumes except for chewiness. In vivo mastication behaviour of the participants (n = 17) was characterized for the particle size of the resulting bolus, their salivary α-amylase activity, and the total chewing duration before the bolus was deemed ready for swallowing. In vitro starch and protein digestibility of the masticated bolus generated in vivo by each participant along the gastrointestinal phase were then studied. This study found two distinct groups of chewers—fast and slow chewers who masticated all black bean beans, on average, for <25 and >29 s, respectively, to achieve a bolus ready for swallowing. Longer durations of chewing resulted in boluses with small-sized particles (majorly composed of a higher number of broken-down cotyledons (2–5 mm2 particle size), fewer seed coats (5–13 mm2 particle size)), and higher activity of α-amylase. Therefore, slow chewers consistently exhibited a higher in vitro digestibility of both the starch and protein of processed black beans compared to fast chewers. Despite such distinct difference in the nutritional implication for both groups of chewers, the in vivo masticated oral bolus generated by fast chewers revealed that the processing conditions involving the PEF and addition of CaCl2 of black beans appeared to significantly (p < 0.05) enhance the in vitro digestibility of protein (by two-fold compared to untreated samples) without stimulating a considerable increase in the starch digestibility. These findings clearly demonstrated that the food structure of cooked black beans created through PEF treatment combined with masticatory action has the potential to modulate a faster hydrolysis of protein during gastrointestinal digestion, thus offering an opportunity to upgrade the quality of legume protein intake in the daily diet.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Veronica Liesaputra
- Department of Computer Science, University of Otago, Dunedin 9054, New Zealand;
| | - Candace E. Martin
- Department of Geology, University of Otago, Dunedin 9054, New Zealand;
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-3-479-8735
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Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of "Elephant" Mango ( Mangifera indica L.) Fruit. Polymers (Basel) 2021; 13:polym13193430. [PMID: 34641244 PMCID: PMC8512021 DOI: 10.3390/polym13193430] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/11/2021] [Accepted: 09/21/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.
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Alpos M, Leong SY, Oey I. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans ( Phaseolus vulgaris). Foods 2021; 10:foods10061368. [PMID: 34199236 PMCID: PMC8231884 DOI: 10.3390/foods10061368] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/01/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-347-98-735
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Buergy A, Rolland-Sabaté A, Leca A, Renard CM. Apple puree's texture is independent from fruit firmness. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [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: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
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15
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Oshima T, Kato K, Imaizumi T. Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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17
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Moreira RG, Da Silva PF, Zheng T. Calcium chloride impregnation of potato slices using ultrasound to reduce oil absorption during frying. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13578] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rosana G. Moreira
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
| | - Paulo F. Da Silva
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
| | - Tianyan Zheng
- Department of Biological and agricultural Engineering Texas A&M University College Station Texas USA
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18
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Thermal degradation of citrus pectin in low-moisture environment – Investigation of backbone depolymerisation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105937] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Li P, Dhital S, Fu X, Huang Q, Liu R, Zhang B, He X. Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment. Food Chem 2020; 315:126268. [DOI: 10.1016/j.foodchem.2020.126268] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 01/02/2020] [Accepted: 01/17/2020] [Indexed: 10/25/2022]
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20
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21
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Shinwari KJ, Rao PS. Rheological and physico‐chemical properties of a reduced‐sugar sapodilla (
Manilkara zapota
L.) jam processed under high‐hydrostatic pressure. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13388] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kaunsar J. Shinwari
- Agricultural and Food Engineering DepartmentIndian Institute of Technology Kharagpur Kharagpur India
| | - Pavuluri S. Rao
- Agricultural and Food Engineering DepartmentIndian Institute of Technology Kharagpur Kharagpur India
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22
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Preparation and Characterization of Electrospun Pectin-Based Films and Their Application in Sustainable Aroma Barrier Multilayer Packaging. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app9235136] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Pectin was first dissolved in distilled water and blended with low contents of polyethylene oxide 2000 (PEO2000) as the carrier polymer to produce electrospun fibers. The electrospinning of the water solution of pectin at 9.5 wt% containing 0.5 wt% PEO2000 was selected as it successfully resulted in continuous and non-defected ultrathin fibers with the highest pectin content. However, annealing of the resultant pectin-based fibers, tested at different conditions, developed films with low mechanical integrity, high porosity, and also dark color due to their poor thermal stability. Then, to improve the film-forming process of the electrospun mats, two plasticizers, namely glycerol and polyethylene glycol 900 (PEG900), were added to the selected pectin solution in the 2–3 wt% range. The optimal annealing conditions were found at 150 °C with a pressure of 12 kN load for 1 min when applied to the electrospun pectin mats containing 5 wt% PEO2000 and 30 wt% glycerol and washed previously with dichloromethane. This process led to completely homogenous films with low porosity and high transparency due to a phenomenon of fibers coalescence. Finally, the selected electrospun pectin-based film was applied as an interlayer between two external layers of poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) by the electrospinning coating technology and the whole structure was annealed to produce a fully bio-based and biodegradable multilayer film with enhanced barrier performance to water vapor and limonene.
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23
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Jha PK, Xanthakis E, Chevallier S, Jury V, Le-Bail A. Assessment of freeze damage in fruits and vegetables. Food Res Int 2019; 121:479-496. [DOI: 10.1016/j.foodres.2018.12.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 11/22/2018] [Accepted: 12/01/2018] [Indexed: 12/13/2022]
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24
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Coffigniez F, Briffaz A, Mestres C, Akissoé L, Bohuon P, El Maâtaoui M. Impact of soaking process on the microstructure of cowpea seeds in relation to solid losses and water absorption. Food Res Int 2019; 119:268-275. [PMID: 30884656 DOI: 10.1016/j.foodres.2019.02.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 01/10/2019] [Accepted: 02/02/2019] [Indexed: 11/29/2022]
Abstract
A cytohistological investigation was performed to better understand the structural alterations of cowpea seeds in relation with soaking. Thin sections obtained from seeds soaked at 30 °C, 60 °C and 95 °C were treated to specifically visualize starch, proteins, cellulose and pectin. Micropyle behavior as well as water uptake and dry matter loss were also monitored. A Soaking at 30 °C induced slight alteration of parenchymatous cells of cotyledons, whereas drastic alterations were observed at 60 °C and intense alterations at 95 °C. All these structural modifications of cells could explain losses of nutrients and antinutritional factors at the highest soaking temperature (95 °C). The size of the apertures in the micropyle sections varied depending on both soaking temperature and time. At 30 °C and 60 °C, the micropyle aperture enabled notable water uptake by seeds. At 95 °C, water was entirely taken up through the testa. These results show that models describing nutrients losses and water uptake should account for these structure changes during soaking of legumes.
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Affiliation(s)
- Fanny Coffigniez
- UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France
| | - Aurélien Briffaz
- UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France.
| | - Christian Mestres
- UMR Qualisud, CIRAD, univ Montpellier, TA B-95/16, 73 rue J-F. Breton, F- 34398 Montpellier cedex 5, France
| | - Lorène Akissoé
- UMR NutriPass, French National Research Institute for Sustainable Development (IRD), Université de Montpellier, SupAgro, 34000 Montpellier, France
| | - Philippe Bohuon
- UMR QualiSud Food Process Engineering research unit, Montpellier SupAgro, univ Montpellier, 1101 av. Agropolis, B.P. 5098, F-34093 Montpellier cedex 5, France
| | - Mohamed El Maâtaoui
- UMR Qualisud, UAPV, univ Montpellier, 301 rue Baruch de Spinoza BP 21 239, 84916 Avignon cedex 9, France
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25
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Einhorn-Stoll U, Kastner H, Urbisch A, Kroh LW, Drusch S. Thermal degradation of citrus pectin in low-moisture environment - Influence of acidic and alkaline pre-treatment. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.02.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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26
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Amer BMA, Azam MM. Using hot water as a pretreatment to extend the shelf life of cucumbers (Cucumis sativus L.) under cold storage conditions. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12958] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Baher M. A. Amer
- Department of Agricultural Systems EngineeringCollege of Agricultural and Food Sciences, King Faisal University Al‐Ahsa Saudi Arabia
- Agricultural Engineering Department, Faculty of AgricultureCairo University Giza Egypt
| | - Mostafa M. Azam
- Department of Agricultural Systems EngineeringCollege of Agricultural and Food Sciences, King Faisal University Al‐Ahsa Saudi Arabia
- Agricultural Engineering Department, Faculty of AgricultureMenofia University Egypt
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27
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28
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Wang X, Lin L, Tang Y, Xia H, Zhang X, Yue M, Qiu X, Xu K, Wang Z. Transcriptomic insights into citrus segment membrane's cell wall components relating to fruit sensory texture. BMC Genomics 2018; 19:280. [PMID: 29685103 PMCID: PMC5914067 DOI: 10.1186/s12864-018-4669-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Accepted: 04/13/2018] [Indexed: 01/14/2023] Open
Abstract
Background During fresh fruit consumption, sensory texture is one factor that affects the organoleptic qualities. Chemical components of plant cell walls, including pectin, cellulose, hemicellulose and lignin, play central roles in determining the textural qualities. To explore the genes and regulatory pathways involved in fresh citrus’ perceived sensory texture, we performed mRNA-seq analyses of the segment membranes of two citrus cultivars, Shiranui and Kiyomi, with different organoleptic textures. Results Segment membranes were sampled at two developmental stages of citrus fruit, the beginning and end of the expansion period. More than 3000 differentially expressed genes were identified. The gene ontology analysis revealed that more categories were significantly enriched in ‘Shiranui’ than in ‘Kiyomi’ at both developmental stages. In total, 108 significantly enriched pathways were obtained, with most belonging to metabolism. A detailed transcriptomic analysis revealed potential critical genes involved in the metabolism of cell wall structures, for example, GAUT4 in pectin synthesis, CESA1, 3 and 6, and SUS4 in cellulose synthesis, CSLC5, XXT1 and XXT2 in hemicellulose synthesis, and CSE in lignin synthesis. Low levels, or no expression, of genes involved in cellulose and hemicellulose, such as CESA4, CESA7, CESA8, IRX9 and IRX14, confirmed that secondary cell walls were negligible or absent in citrus segment membranes. A chemical component analysis of the segment membranes from mature fruit revealed that the pectin, cellulose and lignin contents, and the segment membrane’s weight (% of segment) were greater in ‘Kiyomi’. Conclusion Organoleptic quality of citrus is easily overlooked. It is mainly determined by sensory texture perceived in citrus segment membrane properties. We performed mRNA-seq analyses of citrus segment membranes to explore the genes and regulatory pathways involved in fresh citrus’ perceived sensory texture. Transcriptomic data showed high repeatability between two independent biological replicates. The expression levels of genes involved in cell wall structure metabolism, including pectin, cellulose, hemicellulose and lignin, were investigated. Meanwhile, chemical component contents of the segment membranes from mature fruit were analyzed. This study provided detailed transcriptional regulatory profiles of different organoleptic citrus qualities and integrated insights into the mechanisms affecting citrus’ sensory texture. Electronic supplementary material The online version of this article (10.1186/s12864-018-4669-y) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Xun Wang
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Lijin Lin
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Yi Tang
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Hui Xia
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Xiancong Zhang
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Maolan Yue
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Xia Qiu
- Institution of Pomology & Olericulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China
| | - Ke Xu
- Sichuan Horticultural Crop Agrotechnical Promotion Workstation, No 4 Wuhou Memorial Temple Street, Wuhou District, Chengdu, 610041, Sichuan, China
| | - Zhihui Wang
- College of Horticulture, Sichuan Agricultural University, No 211 Huimin Road, Wenjiang District, Chengdu, 611130, Sichuan, China.
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29
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Pallares Pallares A, Rousseau S, Chigwedere CM, Kyomugasho C, Hendrickx M, Grauwet T. Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis. Food Res Int 2018; 106:105-115. [DOI: 10.1016/j.foodres.2017.12.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/15/2017] [Accepted: 12/16/2017] [Indexed: 01/07/2023]
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30
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Hoon Moon J, Byong Yoon W, Park JW. Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.07.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Ayour J, Gouble B, Reling P, Ribas-Agustí A, Audergon JM, Maingonnat JF, Benichou M, Renard CM. Impact of cooking on apricot texture as a function of cultivar and maturity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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32
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Willemsen KL, Panozzo A, Moelants K, Debon SJ, Desmet C, Cardinaels R, Moldenaers P, Wallecan J, Hendrickx ME. Physico-chemical and viscoelastic properties of high pressure homogenized lemon peel fiber fraction suspensions obtained after sequential pectin extraction. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.020] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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33
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Yuliarti O, Chong SY, Goh KKT. Physicochemical properties of pectin from green jelly leaf (Cyclea barbata Miers). Int J Biol Macromol 2017; 103:1146-1154. [PMID: 28577980 DOI: 10.1016/j.ijbiomac.2017.05.147] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2016] [Revised: 05/10/2017] [Indexed: 11/28/2022]
Abstract
The water extract of Green Jelly leaves (GJL) obtained by crushing the leaves in water (1:40) was capable of forming a gel at room temperature. The composition of GJL consisted mainly of carbohydrate (∼70w/w), protein (∼13% w/w) and minerals (∼6% w/w). The mineral portion consisted of mainly calcium (∼1.2% w/w), zinc (∼0.12% w/w) and magnesium (∼0.11% w/w). The isolated polysaccharide fraction (∼42.6% w/w) consisted of mainly galacturonic acid (∼35.8% w/w) and neutral sugars (∼6.8% w/w), with a weight-average molecular weight of ∼4.4×105g/mol. The results obtained by Fourier Transform Infra-Red (FTIR) showed that GJL polysaccharide fraction had a fairly similar FTIR fingerprint as the commercial low-methoxyl pectin (LMP). The degree of esterification of the polysaccharide changed drastically (from 97% to 10%) depending on the temperature used during the extraction process. The zeta potential of the extracted polysaccharide showed high negative charged as compared to the commercial LMP but close to sodium alginate. The study showed that the gelation was divalent cation-mediated and probably facilitated by the low degree of esterification which reduced steric hindrance from the methyl ester groups.
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Affiliation(s)
- O Yuliarti
- School of Chemical and Life Sciences, Singapore Polytechnic,500 Dover Road, Singapore.
| | - S Y Chong
- School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand
| | - K K T Goh
- School of Food and Nutrition, Massey Institute of Food Science & Technology, Massey University, Private Bag 11 222, Palmerston North, New Zealand
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34
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Wahib W, Maingonnat JF, Fleury U, El-Maataoui M, Renard CM. Evolution of cherries texture in brine: Impact of harvest conditions during long-time storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.08.059] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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35
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Ribas-Agustí A, Gouble B, Bureau S, Maingonnat JF, Audergon JM, Renard CMGC. Towards the Use of Biochemical Indicators in the Raw Fruit for Improved Texture of Pasteurized Apricots. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1850-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Verma C, Kumar Mani A, Mishra S. Biochemical and Molecular Characterization of Cell Wall Degrading Enzyme, Pectin Methylesterase Versus Banana Ripening: An Overview. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ajbkr.2017.1.23] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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37
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38
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Ando Y, Maeda Y, Mizutani K, Wakatsuki N, Hagiwara S, Nabetani H. Impact of blanching and freeze-thaw pretreatment on drying rate of carrot roots in relation to changes in cell membrane function and cell wall structure. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.019] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Mola S, Uthairatanakij A, Srilaong V, Aiamla-or S, Jitareerat P. Impacts of sodium chlorite combined with calcium chloride, and calcium ascorbate on microbial population, browning, and quality of fresh-cut rose apple. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.anres.2016.12.001] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Nabais R, Malcata F. Some aspects of vegetable pickling processes / Algunos aspectos de la elaboración de encurtidos vegetales. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329700300101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A topical review of pickled vegetables is presented that encompasses scientific considerations rele vant to processing with the ultimate goal of generating interest for this ancient preservation tech nique. The emphasis is placed on the potential application of pickling to a group of high quality vegetables, and directing research and development pertaining to pickling in a more educated way. A critical literature survey is presented on issues such as transport of solutes, in situ fermen tation, and textural changes throughout the pickling process.
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Affiliation(s)
- R.M. Nabais
- Escola Superior Agrária de Coimbra, Bencanta, 3040 Coimbra, Portugal
| | - F.X. Malcata
- Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200 Porto, Portugal
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41
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Quintero-Ramos A, Sánchez de la Paz A, Meza-Velázquez J, Jiménez J, Barbosa-Cánovas G, Anzaldúa-Morales A. Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos / Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo). FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329800400302] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Low-temperature prolonged blanching was applied to sliced zucchini prior to dehydration. Treatment was optimized by a response surface method. The variables studied were: blanching temperature (50, 55, 65, 75 and 79 °C) and blanching time (23, 79, 30, 45, 60, 66 min). Color, texture (cutting force) and rehydration rate of the product were also evaluated. The optimum conditions for the texture, color (parameter b*) and rehydration rate (RR) of the pretreatment were: temper ature, 61-66 °C for 52-56 min. The prediction model was applied with these conditions and the following values were obtained: rehydration rate 5.14, texture 28.82 Newtons and the color para meter b' (blue-yellow) 34.0. The prediction models for maximum cutting force and parameter b* showed a significant fit ( p ≤ 0.05) of the experimental values and the prediction model for the RR showed a lack of fit ( p ≤ 0.05) whereas the parameters L* and a* were not affected significantly. These optimum conditions were verified experimentally, and the experimental values agreed very closely with the predicted values.
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Affiliation(s)
- A. Quintero-Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. División de Estudios de Postgrado. Apdo. Postal 1542-C. Chihuahua. Chih., México
| | - A.L. Sánchez de la Paz
- Universidad Juárez del Estado de Durango. Escuela de Ciencia y Tecnología de Alimentos. Av. Universidad s/n. Col. Filadelfia. Gómez Palacio. Dgo., México
| | - J.A. Meza-Velázquez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. División de Estudios de Postgrado. Apdo. Postal 1542-C. Chihuahua. Chih., México
| | - J.A. Jiménez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. División de Estudios de Postgrado. Apdo. Postal 1542-C. Chihuahua. Chih., México
| | - G. Barbosa-Cánovas
- Washington State University, Biological Systems Engineering Dept., Pullman, WA 99164-6120, USA
| | - A. Anzaldúa-Morales
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas. División de Estudios de Postgrado. Apdo. Postal 1542-C. Chihuahua. Chih., México
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42
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Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Cervantes-Paz B, Victoria-Campos CI, Ornelas-Paz JDJ. Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties. Subcell Biochem 2016; 79:415-454. [PMID: 27485232 DOI: 10.1007/978-3-319-39126-7_16] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Carotenoids participate in the normal metabolism and function of the human body. They are involved in the prevention of several diseases, especially those related to the inflammation syndrome. Their main mechanisms of action are associated to their potent antioxidant activity and capacity to regulate the expression of specific genes and proteins. Recent findings suggest that carotenoid metabolites may explain several processes where the participation of their parent carotenoids was unclear. The health benefits of carotenoids strongly depend on their absorption and transformation during gastrointestinal digestion. The estimation of the 'bioaccessibility' of carotenoids through in vitro models have made possible the evaluation of the effect of a large number of factors on key stages of carotenoid digestion and intestinal absorption. The bioaccessibility of these compounds allows us to have a clear idea of their potential bioavailability, a term that implicitly involves the biological activity of these compounds.
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Affiliation(s)
- Braulio Cervantes-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - Claudia I Victoria-Campos
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico
| | - José de Jesús Ornelas-Paz
- Centro de Investigación en Alimentación y Desarrollo A. C.-Unidad Cuauhtémoc, Av. Río Conchos S/N, Parque Industrial, C.P. 31570, Cd. Cuauhtémoc, Chihuahua, Mexico.
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Kim NH, Jang SH, Kim SH, Lee HJ, Kim Y, Ryu JH, Rhee MS. Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant. Int J Food Microbiol 2015. [DOI: 10.1016/j.ijfoodmicro.2015.07.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Ranganathan K, Subramanian V, Shanmugam N. Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues. Crit Rev Food Sci Nutr 2015; 56:2665-94. [DOI: 10.1080/10408398.2014.908348] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Cameron RG, Kim Y, Galant AL, Luzio GA, Tzen JT. Pectin homogalacturonans: Nanostructural characterization of methylesterified domains. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.036] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Chen HM, Fu X, Abbasi AM, Luo ZG. Preparation of environment-friendly pectin from sugar beet pulp and assessment of its emulsifying capacity. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12779] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hai-Ming Chen
- College of Food Sciences; South China University of Technology; 381 Wushan Road Guangzhou 510640 China
| | - Xiong Fu
- College of Food Sciences; South China University of Technology; 381 Wushan Road Guangzhou 510640 China
| | - Arshad M. Abbasi
- College of Food Sciences; South China University of Technology; 381 Wushan Road Guangzhou 510640 China
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Abbottabad 22060 Pakistan
| | - Zhi-Gang Luo
- College of Food Sciences; South China University of Technology; 381 Wushan Road Guangzhou 510640 China
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Christiaens S, Van Buggenhout S, Houben K, Jamsazzadeh Kermani Z, Moelants KR, Ngouémazong ED, Van Loey A, Hendrickx ME. Process–Structure–Function Relations of Pectin in Food. Crit Rev Food Sci Nutr 2015; 56:1021-42. [DOI: 10.1080/10408398.2012.753029] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Moon JH, Pan CH, Yoon WB. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosumL.) during hot air drying. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12740] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ji Hoon Moon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 Korea
| | - Cheol-ho Pan
- Functional Food Center; Korea Institute of Science and Technology (KIST); 679 Saimdang-ro Gangneung Gangwon, 210-340 Korea
| | - Won Byong Yoon
- Department of Food Science and Biotechnology; College of Agricultural and Life Science; Kangwon National University; Chuncheon Gangwon 200-701 Korea
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Dekker M, Dekkers E, Jasper A, Baár C, Verkerk R. Predictive modelling of vegetable firmness after thermal pre-treatments and steaming. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.10.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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