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Liao Y, Liu Y, Zhang W, Dong H, Yang L, Zhang J, Wang Y, Cheng S, Chen G. Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao. Food Chem X 2024; 22:101361. [PMID: 38633738 PMCID: PMC11021840 DOI: 10.1016/j.fochx.2024.101361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/19/2024] Open
Abstract
The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). "Electronic-tongue" taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.
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Affiliation(s)
- Yaxuan Liao
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Weida Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Liqing Yang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Jiajun Zhang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Yunuo Wang
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
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Li X, Zhou Y, Dong H, Sun T, Liu Y, Cheng S, Chen G. Effects of ultrasonication and freeze-thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot ( Prunus armeniaca L. cv. Diaoganxing). Food Chem X 2024; 22:101357. [PMID: 38623517 PMCID: PMC11016973 DOI: 10.1016/j.fochx.2024.101357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/17/2024] Open
Abstract
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.
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Affiliation(s)
- Xin Li
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yan Zhou
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Hao Dong
- Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
| | - Tongrui Sun
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Yuxing Liu
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Shaobo Cheng
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
| | - Guogang Chen
- College of Food, Shihezi University, Shihezi 832000, PR China
- Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Guo H, Liu HY, Li H, Wu DT, Zhong LLD, Gan RY, Gao H. Recent advances in the influences of drying technologies on physicochemical properties and biological activities of plant polysaccharides. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37778371 DOI: 10.1080/10408398.2023.2259983] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Plant polysaccharides, as significant functional macromolecules with diverse biological properties, are currently receiving increasing attention. Drying technologies play a pivotal role in the research, development, and application of various foods and plant polysaccharides. The chemical composition, structure, and function of extracted polysaccharides are significantly influenced by different drying technologies (e.g., microwave, infrared, and radio frequency) and conditions (e.g., temperature). This study discusses and compares the principles, advantages, disadvantages, and effects of different drying processes on the chemical composition as well as structural and biological properties of plant polysaccharides. In most plant-based raw materials, molecular degradation, molecular aggregation phenomena along with intermolecular interactions occurring within cell wall components and cell contents during drying represent primary mechanisms leading to variations in chemical composition and structures of polysaccharides. These differences further impact their biological properties. The biological properties of polysaccharides are determined by a combination of multiple relevant factors rather than a single factor alone. This review not only provides insights into selecting appropriate drying processes to obtaining highly bioactive plant polysaccharides but also offers a fundamental theoretical basis for the structure-function relationship of these compounds.
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Affiliation(s)
- Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu, China
| | - Hang Li
- CAS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega-Science, Institute of Oceanology, Chinese Academy of Sciences, Qingdao, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Linda L D Zhong
- Biomedical Sciences and Chinese Medicine, School of Biological Sciences, Nanyang Technological University, Singapore, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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Li S, Mao X, Guo L, Zhou Z. Comparative Analysis of the Impact of Three Drying Methods on the Properties of Citrus reticulata Blanco cv. Dahongpao Powder and Solid Drinks. Foods 2023; 12:2514. [PMID: 37444253 DOI: 10.3390/foods12132514] [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: 05/04/2023] [Revised: 06/23/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023] Open
Abstract
Citrus reticulata Blanco cv. Dahongpao is a traditional Chinese citrus variety. Due to the high investment in storage and transport of Citrus reticulata Blanco cv. Dahongpao and the lack of market demand, the fresh fruit is wasted. The processing of fresh fruit into fruit drinks can solve the problem of storage and transport difficulties and open up new markets. Investigating the effects of different drying processes (hot air, freeze, and spray drying) on fruit powders is a crucial step in identifying a suitable production process. The experiment measured the effects of different drying methods (hot air drying, freeze drying, and spray drying) on the nutrient, bioactive substance, and physical characteristics of fruit powder. This study measured the influence of three different drying methods (hot air, freeze, and spray drying) on the nutritional, bioactive substance, and physical characteristics of fruit powder. The results showed that compared to vacuum freeze-drying at low temperature (-60 °C) and spray-drying at high temperatures (150 °C), hot air drying at 50 °C produced fruit powder with superior nutritional quality, higher levels of active substances, and better physical properties. Hot air drying produced fruit powder that had the highest content of amino acids (11.48 ± 0.08 mg/g DW), vitamin C (112.09 ± 2.86 μg/g DW), total phenols (14.78 ± 0.30 mg/g GAE DW), total flavonoids (6.45 ± 0.11 mg/g RE DW), organic acids, and antioxidant activity capacity. Additionally, this method yielded the highest amounts of zinc (8.88 ± 0.03 mg/Kg DW) and soluble sugars, low water content, high solubility, and brown coloration of the fruit powder and juice. Therefore, hot air drying is one of the best production methods for producing high-quality fruit powder in factory production.
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Affiliation(s)
- Shunjie Li
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
| | - Xiaoxue Mao
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
| | - Long Guo
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
| | - Zhiqin Zhou
- College of Horticulture and Landscape Architecture, Southwest University, Chongqing 400716, China
- Key Laboratory of Horticulture Science for Southern Mountainous Regions, Ministry of Education, Chongqing 400715, China
- The Southwest Institute of Fruits Nutrition, Banan District, Chongqing 400054, China
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Liu Y, Liao Y, Guo M, Zhang W, Sang Y, Wang H, Cheng S, Chen G. Comparative elucidation of bioactive and volatile components in dry mature jujube fruit ( Ziziphus jujuba Mill.) subjected to different drying methods. Food Chem X 2022; 14:100311. [PMID: 35492255 PMCID: PMC9043666 DOI: 10.1016/j.fochx.2022.100311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 04/02/2022] [Accepted: 04/13/2022] [Indexed: 11/24/2022] Open
Abstract
Convective drying(CD) increased the concentrations of rutin, epicatechin and quercetin in jujube, and the total phenolic content was not significantly different with freeze-drying(FD). Six volatile components with OVA >1 were identified in dried jujube, and their concentration changes were related to precursor substances. The volatile components expressing “Fruity” aromas increased after CD, and the expression of fruity aromas at CD60 even exceeded that of FD samples. CD60 is an efficient drying method with potential to replace FD in terms of bioactivity and aroma.
This study investigated the effects of convective drying(CD) and freeze drying(FD) on bioactive and volatile components in jujube. No significant difference in total phenolic, total flavonoids and antioxidant capacity among CD60, CD70, CD80 and FD samples (P > 0.05). LC-MS/MS analysis showed that this trend mainly originated from the dynamic equilibrium relationships between caffeic acid, chlorogenic acid, p-hydroxybenzoic acid, rutin, epicatechin, and quercetin. HS-SPME-GC–MS identified 31 volatile organic compounds (VOCs) comprising more than 80% aldehydes and acids. Principal component analysis distinguished the VOC characteristics of samples subjected to different drying methods. Six VOCs had an odor activity value (OAV) >1, most of which were fatty acid oxidation or Maillard reaction products. Combined with the precursor components, these reactions were speculated to be the major VOC-producing pathways in dried jujube. Considering the bioactive components and flavor retention, CD at 60 °C was an effective drying method with potential to replace FD.
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Affiliation(s)
- Yuxing Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yaxuan Liao
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Minrui Guo
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Weida Zhang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Yueying Sang
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Hai Wang
- Academy of Agricultural Planning and Engineering, Beijing 100020, China
| | - Shaobo Cheng
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Guogang Chen
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
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