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Cai W, Fei L, Zhang D, Ni H, Peng B, Zhao X, Zhang Q, Tang F, Zhang Y, Shan C. Impact of ultra-high-pressure treatment on microbial community composition and flavor quality of jujube juice: Insights from high-throughput sequencing technology, intelligent bionic sensory system, and metabolomics approach. Food Res Int 2024; 191:114688. [PMID: 39059944 DOI: 10.1016/j.foodres.2024.114688] [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: 03/03/2024] [Revised: 06/20/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Ultra-high-pressure (UHP1) technology for cold pasteurization is a viable alternative to traditional heat sterilization for preserving food nutrients and flavor compounds during fruit juice processing. In this study, cutting-edge techniques, including high-throughput sequencing technology, intelligent bionic sensory systems, and metabolomics, were used to examine the impact of UHP treatment on microbial community composition, odor, and taste quality of jujube juice. The UHP treatment demonstrated its effect by inducing a reddish-yellow color in the jujube juice, thereby enhancing its brightness, overall color, and stability. The most significant enhancement was observed at 330 MPa. The microorganisms responsible for spoilage and deterioration of jujube juice during storage were categorized into three clusters: bacterial clusters at 0-330 MPa, 360-450 MPa, and 480-630 Mpa. The results showed no distinct distribution patterns for fungi based on the pressure strength. The dominant bacterial genera were Lactobacillus, Nocardia, Achromobacter, Enterobacter, Pseudomonas, Mesorhizobium, and Rhodococcus, whereas the dominant fungal genera were yeast and mold. Notably, Lactobacillus, Achromobacter, Enterobacter, and Pseudomonas were responsible for the significant differences between the 360 MPa to 450 MPa and 480 MPa to 630 MPa clusters in terms of bacterial spoilage, whereas Torulaspora, Lodderomyces, Wickerhamomyces, and Fusarium were the primary fungal spoilage genera. UHP treatment exerted no significant impact on the taste of jujube juice but influenced its sourness. Treatment at 330 MPa had the most pronounced effect on the presence of aromatic compounds and other odorants, which were substantially increased. Further analysis revealed the prevalence of organic acids, such as malic acid, succinic acid, and tartaric acid, in jujube juice and demonstrated a consistent relationship between changes in organic acids and sourness. In addition, nine distinct odorants with VIP values greater than 1 were identified in the jujube juice. Among these, methyl acetate and methyl caproate exhibited substantial increases following the UHP treatment at 330 MPa.
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Affiliation(s)
- Wenchao Cai
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Liyue Fei
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Dongsheng Zhang
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Office of the Party Committee of Xinjiang Production and Construction Corps, Urumqi, Xinjiang 830000, China
| | - Hui Ni
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Bo Peng
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Xinxin Zhao
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Qin Zhang
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Fengxian Tang
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China
| | - Yan Zhang
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China.
| | - Chunhui Shan
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China.
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Cândido da Silva MC, Cardoso Viana A, Araújo Carvalho AJDB, Colombo Pimentel T, Magnani M, Dos Santos Lima M. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices. Food Res Int 2024; 180:114088. [PMID: 38395581 DOI: 10.1016/j.foodres.2024.114088] [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: 10/30/2023] [Revised: 01/11/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, β-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.
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Affiliation(s)
- Maria Carla Cândido da Silva
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | | | - Marciane Magnani
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil; Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
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Zhao Z, Wang J, Li C, Zhang Y, Sun X, Ma T, Ge Q. Effects of Seven Sterilization Methods on the Functional Characteristics and Color of Yan 73 ( Vitis vinifera) Grape Juice. Foods 2023; 12:3722. [PMID: 37893615 PMCID: PMC10606831 DOI: 10.3390/foods12203722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/29/2023] Open
Abstract
Yan 73 (Vitis vinifera) is a dyed grape variety cultivated in China. Currently, most studies have focused on the mechanism of anthocyanins or the impact of anthocyanins as auxiliary color varieties on wine color. There is little research on its direct use or direct processing of products such as juice. In order to investigate the effects of different processing methods on the juice of Yan 73 grapes, the physicochemical and functional properties, as well as the sensory indexes of the juice, were analyzed by using thermal pasteurization (TP), thermosonication (TS), TS combined with nisin (TSN), TS combined with ε-Polylysine (TSε), irradiation (IR), and high hydrostatic pressure (HHP). The physicochemical indexes, functional properties, and sensory indexes of Smoke 73 grape juice were determined and analyzed. The results of the study showed that among the seven sterilization methods, total polyphenol content (TPC) in juice was significantly increased in all treatments except HHP. TPC was the highest in TP (3773.33 mg GAE/L). Total anthocyanin content (TAC) was increased except IR5, and TSN (1202.67 mg/L) had the highest TAC. In terms of color, TP (a* = 36.57, b* = 19.70, L* = 14.81, C* = 41.55, h° = 28.30, ΔE = 5.9) promotes the dissolution of anthocyanins because of high temperatures, which basically improves all the color indicators of grape juice and makes the color of grape juice more vivid. After HHP treatment, the color (ΔE = 1.72) and aroma indicators are closer to the grape juice itself. The Entropy weight-TOPSIS, CRITIC-Topsis, and PCA integrated quality evaluation models showed that all selected TP as the best integrated quality.
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Affiliation(s)
- Zixian Zhao
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Jiaqi Wang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Caihong Li
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
| | - Yuanke Zhang
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Xiangyu Sun
- College of Enology, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-Viniculture Station, Northwest A&F University, Yangling 712100, China; (J.W.); (Y.Z.); (X.S.)
| | - Tingting Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Ge
- Quality Standards and Testing Institute of Agricultural Technology, Yinchuan 750002, China; (Z.Z.); (C.L.)
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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Zhao J, Zhang Y, Chen Y, Zheng Y, Peng C, Lin H, Che Z, Ding W. Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization. Foods 2022; 12:foods12010109. [PMID: 36613325 PMCID: PMC9818534 DOI: 10.3390/foods12010109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
This study investigated the differences between three sterilized samples to reveal the unique aroma characteristics of the sauce in bean paste fish by multiple analysis methodologies. Samples were subjected to pasteurized (PS), high-temperature sterilization (HTS), and ultra-high-pressure treatment (UHP) tests. The UHP had a higher sensory evaluation and could better maintain the original flavor of the sample. A total of 92, 83, 85, and 76 volatile compounds were detected via comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS) techniques in the control (CT), PS, HTS, and UHP groups, respectively. According to the analysis of gas chromatograph-olfactometry and odor activity value, 7 compounds were considered to have an aromatic influence on the sauces, in which four compounds (1,8-Cineole, Linalool, Hexanal, and Dimethyl trisulfide) exhibited a positive contribution to the aroma of the sauces. PLS-DA results showed that the UHP group positively correlated with volatiles (Isoamylol and 1-Octen-3-ol), color, and gloss. In general, the UHP treatment could retain the original state and flavor of the sauce, showing a high similarity to the control group. The HTS significantly altered the flavor and status of the samples.
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Affiliation(s)
- Jie Zhao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Yimao Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Yu Chen
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yuhui Zheng
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Changbo Peng
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Zhenming Che
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
| | - Wenwu Ding
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400000, China
- Correspondence:
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