1
|
Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. FERMENTATION 2023. [DOI: 10.3390/fermentation9020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 µg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 µg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential.
Collapse
|
2
|
Xie G, Shen J, Luo J, Li D, Tao Y, Song C, Han Y. Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation. Front Nutr 2022; 9:993475. [PMID: 36451741 PMCID: PMC9702536 DOI: 10.3389/fnut.2022.993475] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 09/16/2022] [Indexed: 07/19/2024] Open
Abstract
In this study, an ultrasound-assisted aqueous two-phase (ATP) extraction method was used for the extraction and purification of phenolic compounds from grape pomace. The effect of acoustic energy densities (AED, 41.1, 63.5, 96.1, 111.2 W/L) and temperatures (20, 30, 40°C) on the yield of phenolics was investigated. An artificial neural network (ANN) was successfully used to correlate the extraction parameters with phenolic yield. Then, a diffusion model based on Fick's second law was used to model the mass transfer process during ultrasound-assisted ATP extraction and evaluate the effective diffusion coefficient of phenolics. The results revealed the increase in AED, and the temperature increased the effective diffusivity of phenolics. The HPLC analysis of anthocyanins and flavonols showed that ultrasound significantly increased the extraction yield of anthocyanins compared with the traditional method. High amounts of rutin and myricetin were recovered using the ATPS systems. Sugars were mainly distributed in the bottom phase, whereas phenolics were located in the top phase. Conclusively, ultrasound-assisted aqueous two-phase (ATP) extraction can be used as an effective method to achieve the simultaneous separation and preliminary purification of phenolics from grape pomace.
Collapse
Affiliation(s)
- Guangjie Xie
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Juan Shen
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Ji Luo
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Dandan Li
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Changnian Song
- College of Horticulture of Nanjing agricultural University, Nanjing, China
| | - Yongbin Han
- Whole Grain Food Engineering Research Center, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| |
Collapse
|
3
|
Identification and Antioxidant Capacity of Free and Bound Phenolics in Six Varieties of Mulberry Seeds Using UPLC-ESI-QTOF-MS/MS. Antioxidants (Basel) 2022; 11:antiox11091764. [PMID: 36139838 PMCID: PMC9495565 DOI: 10.3390/antiox11091764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/01/2022] [Accepted: 08/07/2022] [Indexed: 11/17/2022] Open
Abstract
Mulberry seeds are a byproduct of juice processing and may be an important resource for its abundant compounds. In this study, we analyzed the qualitative composition of free and bound phenolics from six varieties of mulberry seeds using UPLC-ESI-QTOF-MS/MS. Free phenolics (FPs) and bound phenolics (BPs) were measured using the Folin–Ciocalteu method; antioxidant capacity was determined by measuring 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, using the ferric reducing antioxidant power assay. A total of 28 free and 11 bound phenolics were extracted and identified, wherein five free phenolics were found in mulberry matrices for the first time. The six varieties of mulberry seeds exhibited higher content of FPs than BPs, and there was a correlation between the phenolic content and antioxidant capacity. Consequently, three varieties were selected for their high phenolic content and antioxidant capacity. This study might offer a theoretical basis for the utilization of mulberry seed.
Collapse
|
4
|
Wang RS, Dong PH, Shuai XX, Chen MS. Evaluation of Different Black Mulberry Fruits ( Morus nigra L.) Based on Phenolic Compounds and Antioxidant Activity. Foods 2022; 11:1252. [PMID: 35563975 PMCID: PMC9106001 DOI: 10.3390/foods11091252] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/17/2022] Open
Abstract
This study evaluated thirteen different black mulberry fruits (Morus nigra L.) grown in the Guangdong region in order to select the best cultivar for health benefits and commercial applications. The phenolic compounds were identified and quantified using UPLC-ESI-MS/MS. The antioxidant activity was evaluated by three in vitro methods. Significant differences among samples were found regarding total soluble solids (6.20-15.83 °Brix), titratable acidity (5.82-48.49 mg CA/g), total phenolic contents (10.82-27.29 mg GAE/g), total flavonoid contents (1.21-2.86 mg RE/g) and total anthocyanin contents (2.91-11.86 mg CE/g). Fifty-five different phenolic compounds were identified, of which fifteen were reported in mulberry for the first time, but only forty-six of them were quantitated. The DPPH radical scavenging activity, ABTS radical scavenging activity and ferric ion-reducing antioxidant power varied significantly among the samples. Overall, cultivars with better combinations of phenolic compounds and antioxidant activity were Qiong46 (M-2), Yuebanguo (M-4) and Heizhenzhu (M-10), which were recommended for commercial cultivation.
Collapse
Affiliation(s)
| | | | | | - Ming-Shun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (R.-S.W.); (P.-H.D.); (X.-X.S.)
| |
Collapse
|
5
|
Chemical composition of jabuticaba (Plinia jaboticaba) liquors produced from cachaça and cereal alcohol. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Wang Y, Song K, Kim Y. Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16139] [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]
Affiliation(s)
- Yusong Wang
- Department of Human Ecology Graduate School Korea University Seoul Korea
| | - Ka‐Young Song
- Department of Human Ecology Graduate School Korea University Seoul Korea
| | - Yookyung Kim
- Department of Human Ecology Graduate School Korea University Seoul Korea
| |
Collapse
|
7
|
Hu J, Vinothkanna A, Wu M, Ekumah J, Akpabli‐Tsigbe NDK, Ma Y. Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of Lactiplantibacillus plantarum- and Saccharomyces cerevisiae-fermented mulberry wine. Food Sci Nutr 2021; 9:6294-6306. [PMID: 34760259 PMCID: PMC8565223 DOI: 10.1002/fsn3.2590] [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: 06/09/2021] [Revised: 09/05/2021] [Accepted: 09/09/2021] [Indexed: 12/30/2022] Open
Abstract
The process of fermentation renders the superior quality of mulberry wine based on the microorganisms utilized. The present study aimed at investigating the changes and correlation between phenols and product quality of mulberry wine fermented with Lactiplantibacillus plantarum and Saccharomyces cerevisiae combinatorially. Total anthocyanins concentration (TAC), polyphenols concentration (TPC), flavonoids concentration (TFC), and antioxidant capacity decreased significantly with high correlation in the fermentation process. TAC gradually reduced with a loss rate of 47.98% from 0 to third day of fermentation. Fermented mulberry wine obtained indicated a dynamic balance due to the presence of p-hydroxybenzoic acids as compared to the primary phenolic constituent. Chlorogenic acid usually presents in mulberry juice. The relative intensity of sourness was the most prominent and reached the maximum (10.93) on day 2 of fermentation. A total of 21 volatile esters were quantified (6621.59 μg/L), which contributed significantly to the aroma of mulberry wine. The enhanced quality of fermented mulberry wine showed contraindications with decreased constituents and escalated wine quality. Rather than usual single inoculum, fermentation combination of LAB and yeast holistically influenced the color, taste, fragrance, phenolic profiles, and antioxidant properties in mulberry wine, ensuring palatability and fit for commercialization prospects.
Collapse
Affiliation(s)
- Jie Hu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Meng Wu
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| | | | - Yongkun Ma
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
| |
Collapse
|
8
|
Xiong QM, Liu J, Liu M, Shen CH, Yu XC, Wu CD, Huang J, Zhou RQ, Jin Y. Fouling analysis and permeate quality evaluation of mulberry wine in microfiltration process. RSC Adv 2020; 10:655-665. [PMID: 35494429 PMCID: PMC9047113 DOI: 10.1039/c9ra09034g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 12/09/2019] [Indexed: 01/09/2023] Open
Abstract
Sterilization and clarification are essential to produce wine of high quality and stability, microfiltration is a serious candidate for both purposes. In this work, microfiltration of fermented mulberry wine was evaluated for the first time. Four different commercial membranes, of two different materials (PES, PVDF) and two different nominal pore sizes (0.22 μm and 0.45 μm) were employed. Pore blocking model was used to identify the fouling mechanism, foulant constituents were revealed by FT-IR spectra. The effect of microfiltration on permeate quality of mulberry wine was also involved. The results indicated that cake formation was the dominant mechanism during steady-state of mulberry wine microfiltration, independently on the membrane property. The fouling layer was mainly composed of protein and polysaccharides, which induced basically reversible overall filtration resistance. Microfiltration delivered a superior clarity, highly polydisperse and light-color mulberry wine with a satisfactory sterilization stability. It preserved the main basic properties and organic acid contents of mulberry wine while resulted in certain loss of volatile compounds, especially esters and alcohols. This work has provided a scientific reference for producing mulberry wine, a modern functional beverage. Microfiltration of mulberry wine.![]()
Collapse
Affiliation(s)
- Qin-Mei Xiong
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jian Liu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Miao Liu
- Lu Zhou Lao Jiao Co.,Ltd Luzhou 646000 China
| | | | - Xue-Chun Yu
- Luzhou Pinchuang Technology CO.,LTD Luzhou 646000 China
| | - Chong-De Wu
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| | - Rong-Qing Zhou
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China.,National Engineering Research Center of Solid-State Manufacturing Luzhou 646000 China
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University Chengdu 610065 China +86-28-85405237 +86-138-8219-7633.,Key Laboratory for Leather and Engineering of the Education Ministry, Sichuan University Chengdu 610065 China
| |
Collapse
|
9
|
Fierascu RC, Fierascu I, Avramescu SM, Sieniawska E. Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques. Molecules 2019; 24:E4212. [PMID: 31757027 PMCID: PMC6930540 DOI: 10.3390/molecules24234212] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 11/15/2019] [Accepted: 11/18/2019] [Indexed: 01/18/2023] Open
Abstract
Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.
Collapse
Affiliation(s)
- Radu Claudiu Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Irina Fierascu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- National Institute for Research & Development in Chemistry and Petrochemistry – ICECHIM Bucharest, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Sorin Marius Avramescu
- University of Agronomic Science and Veterinary Medicine, 59 Marasti Blvd., 011464 Bucharest, Romania; (R.C.F.); (S.M.A.)
- Research Center for Environmental Protection and Waste Management, University of Bucharest, 36-46 Mihail Kogalniceanu Blvd., 050107 Bucharest, Romania
| | - Elwira Sieniawska
- Department of Pharmacognosy, Medical University of Lublin, 1 Chodzki, 20-093 Lublin, Poland
| |
Collapse
|
10
|
Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
11
|
Sun R, Sun L, Han C. Partial-least-squares and canonical-correlation analysis of chemical constituents and active ingredients of new types of Chinese mulberries. Food Sci Nutr 2018; 6:1950-1959. [PMID: 30349685 PMCID: PMC6189618 DOI: 10.1002/fsn3.753] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 04/10/2018] [Accepted: 05/02/2018] [Indexed: 11/23/2022] Open
Abstract
OBJECTIVE To investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits. METHODS Thirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial-least-squares, principle-component and canonical-correlation analyses. RESULTS Vitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins. The content of titratable acid content was related to the fruit flavor and maintained the balance of anthocyanins, vitamin C and rutins. Mineral elements, such as Zn and Cu, also played a vital role in these processes. Low contents of sugar, crude protein, crude fat and pectin were significantly correlated with the mineral elements. CONCLUSION Chemical constituents and mineral elements can mutually affect the concentration. It provides a novel method for any changes in the quality of new types of Chinese mulberries, which can identify the sources of new types of natural antioxidants.
Collapse
Affiliation(s)
- Rui Sun
- School of Food Science and EngineeringQilu University of Technology (Shandong Academy of Sciences)JinanChina
| | - Lei Sun
- Economic Forest InstituteShandong Academy of Forestry SciencesJinanChina
| | - Chuanming Han
- Economic Forest InstituteShandong Academy of Forestry SciencesJinanChina
| |
Collapse
|
12
|
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.05.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
13
|
Liu S, Liu E, Zhu B, Chai B, Liu R, Gao Q, Zhang B. Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.476] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Shuxun Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Enchao Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Bowen Chai
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Ruojin Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Qiong Gao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| |
Collapse
|
14
|
Kwaw E, Ma Y, Tchabo W, Apaliya MT, Wu M, Sackey AS, Xiao L, Tahir HE. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice. Food Chem 2018; 250:148-154. [PMID: 29412905 DOI: 10.1016/j.foodchem.2018.01.009] [Citation(s) in RCA: 207] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2017] [Revised: 12/30/2017] [Accepted: 01/01/2018] [Indexed: 01/08/2023]
Abstract
This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice.
Collapse
Affiliation(s)
- Emmanuel Kwaw
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
| | - William Tchabo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Maurice Tibiru Apaliya
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Meng Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Augustina Sackle Sackey
- School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana
| | - Lulu Xiao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| | - Haroon Elrasheid Tahir
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China
| |
Collapse
|
15
|
Tao Y, Wang Y, Yang J, Wang Q, Jiang N, Chu DT, Han Y, Zhou J. Chemical composition and sensory profiles of mulberry wines as fermented with different Saccharomyces cerevisiae strains. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1361970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yilin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jun Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qi Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Na Jiang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Dinh-Toi Chu
- Institute for Research and Development, Duy Tan University, Danang, Vietnam
- Faculty of Biology, Hanoi National University of Education, Cau Giay, Hanoi, Vietnam
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jianzhong Zhou
- Institute of Agro-product processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| |
Collapse
|
16
|
Ouyang X, Zhu B, Liu R, Gao Q, Lin G, Wu J, Hu Z, Zhang B. Comparison of volatile composition and color attributes of mulberry wine fermented by different commercial yeasts. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13432] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Ruojin Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Qiong Gao
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Guo Lin
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Jiabao Wu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Zeying Hu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food ScienceCollege of Biological Sciences and Biotechnology, Beijing Forestry UniversityBeijing 100083 People's Republic of China
| |
Collapse
|
17
|
Tao Y, Wang Y, Pan M, Zhong S, Wu Y, Yang R, Han Y, Zhou J. Combined ANFIS and numerical methods to simulate ultrasound-assisted extraction of phenolics from chokeberry cultivated in China and analysis of phenolic composition. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2017.01.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
18
|
Tchabo W, Ma Y, Kwaw E, Zhang H, Li X. Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.401] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- William Tchabo
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Yongkun Ma
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Emmanuel Kwaw
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Haining Zhang
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| | - Xi Li
- School of Food and Biological Engineering; Jiangsu University; 301 Xuefu Road Zhenjiang 212013 People's Republic of China
| |
Collapse
|
19
|
Phytochemical evaluation of eight white (Morus alba L.) and black (Morus nigra L.) mulberry clones grown in Spain based on UHPLC-ESI-MSn metabolomic profiles. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.06.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
20
|
|
21
|
Chen L, Zhang X, Jin Q, Yang L, Li J, Chen F. Free and bound volatile chemicals in mulberry (Morus atropurpurea Roxb.). J Food Sci 2015; 80:C975-82. [PMID: 25817411 DOI: 10.1111/1750-3841.12840] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Mulberry (Morus atropurpurea Roxb.) is a popular and desirable fruit that is widely cultivated in China. Despite its popularity, the free volatile chemicals and glycosidically bound volatiles (GBVs) of mulberry have been minimally studied. To this end, we have investigated these compounds in 4 mulberry cultivars via solid phase extraction (SPE) and headspace solid phase microextraction with gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 55 free volatile chemicals and 57 GBVs were identified and quantified. In 3 of the cultivars ("YFS," "T10," and "D10"), the GBVs were found in higher amounts than their free counterparts, corresponding to a ratio of 1.2 to 1.8. The characteristic aromas were determined by their odor activity values (OAVs) and by generating an aroma series (AS). A total of 20 volatile compounds had OAVs ≥ 1.0. In particular, ethyl butanoate, hexanal, (Z)-3-hexenal (E)-2-hexenal, (E)-2-nonenal, and eugenol had relatively high OAVs and were considered to be the key aromas contributing to the mulberry flavor. Consequently, mulberry was characterized by a variety of herbaceous scents having a background of sweet, spicy, fruity, and floral notes. The free volatiles exhibited strong herbaceous notes, whereas the GBVs were responsible for the sweet and spicy qualities of the fruit. Based on our results, 2 cultivars ("YFS" and "D10") are proposed to be good candidates suitable for the further development of mulberry-based food products due to their complex and desirable aromas.
Collapse
Affiliation(s)
- Liang Chen
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Xiaoxu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Qing Jin
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Lili Yang
- Dept. of Horticulture, Beijing Changping Vocational School, Beijing, 102206, China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China
| | - Feng Chen
- Dept. of Food, Nutrition and Packaging Sciences, Clemson Univ, Clemson, SC 29634, U.S.A
| |
Collapse
|
22
|
Donno D, Cerutti A, Prgomet I, Mellano M, Beccaro G. Foodomics for mulberry fruit (Morus spp.): Analytical fingerprint as antioxidants' and health properties' determination tool. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.12.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
23
|
Sánchez-Salcedo EM, Mena P, García-Viguera C, Martínez JJ, Hernández F. Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.12.010] [Citation(s) in RCA: 91] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
24
|
Fratianni F, Cardinale F, Russo I, Iuliano C, Tremonte P, Coppola R, Nazzaro F. Ability of synbiotic encapsulated Saccharomyces cerevisiae boulardii to grow in berry juice and to survive under simulated gastrointestinal conditions. J Microencapsul 2014; 31:299-305. [PMID: 24405451 DOI: 10.3109/02652048.2013.871361] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The probiotic yeast, Saccharomyces cerevisiae boulardii, was microencapsulated in a mixture of alginate-inulin-xanthan gum, and its ability to grow in berry juice and survive 4 weeks of storage at 4 °C was determined. Exposure of the yeast in these forms to artificial gastrointestinal conditions was also assessed. Encapsulation significantly enhanced cell viability after fermentation and storage compared with the free yeast (7.59 log10 colony forming units/ml versus 6.98 log10 colony forming units/ml, respectively) and protected it from exposure to a simulated gastrointestinal transit after 4 weeks of storage. Conversely, a dramatic loss of viability was exhibited by free yeast after 4 weeks of storage, and viability values closer to zero (0.23 log10 cfu/ml) were found after the simulated gastrointestinal treatment. Microcapsules were capable of absorbing a certain amount of polyphenols and anthocyanins. This work, based on use of microencapsulated probiotic yeasts, might represent the starting point for the development of new functional foods or functional ingredients. Microcapsules were capable to absorb, from berry juice, a certain amount of anthocyanins which, maintaining their native form after the in vitro gastrointestinal transit, might in vivo therein be transformed into other, simpler molecules, with beneficial effect on microflora and human health too.
Collapse
Affiliation(s)
- Florinda Fratianni
- Istituto di Scienze dell'Alimentazione, Consiglio nazionale delle Ricerche, ISA-CNR , Via Roma 64, 83100 Avellino , Italy and
| | | | | | | | | | | | | |
Collapse
|
25
|
Park HS, Shim SM, Kim GH. Inhibitory Effects of Ethyl Acetate-Soluble Fraction from Morus alba on Lipid Accumulation in 3T3-L1 Cells. Nat Prod Commun 2013. [DOI: 10.1177/1934578x1300801120] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
Abstract
Fruits of mulberry ( Morus alba) have been widely used for therapeutic purposes in Asian countries for centuries. Treatment of 3T3-L1 cells with ethanolic extracts of M. alba decreased adipocyte differentiation at 100 μg/mL by 18.6%. Treatment suppressed mRNA levels of PPARγ and C/EBPα expression in 3T3-L1 cells. However, the extract did not change free glycerol release from mature adipocytes. Thus, M. alba inhibited lipid accumulation by regulating transcription factors in 3T3-L1 adipocytes without a lipolytic effect. Among the soluble- fractions, the ethyl acetate-soluble fraction had the highest anti-adipogenic effects on 3T3-L1 cells. This fraction decreasing intracellular lipid accumulation by 38.5% in response to treatment with 100 μg/mL. In addition, HPLC analysis of the ethyl acetate-soluble fraction of M. alba contained 167.7 μM of protocatechulic acid in 1 mg/mL of fraction, which inhibited lipid accumulation by 44.8% in response to treatment with 100 μM. From these results, M. alba is a possible candidate for regulating lipid accumulation in obesity.
Collapse
Affiliation(s)
- Hee-Sook Park
- Plant Resources Research Institute, Duksung Women's University, Seoul, Republic of Korea
| | - Soon-Mi Shim
- Department of Food Science and Technology, Sejong University, Seoul, Republic of Korea
| | - Gun-Hee Kim
- Plant Resources Research Institute, Duksung Women's University, Seoul, Republic of Korea
| |
Collapse
|