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Xue J, Ma C, Yang S, Guo S, Yin X, Fan J, Li X, Wang M, Teng G. Janus hydrogel loaded with a CO 2-generating chemical reaction system: Construction, characterization, and application in fruit and vegetable preservation. Food Chem 2024; 458:140271. [PMID: 38964097 DOI: 10.1016/j.foodchem.2024.140271] [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: 04/29/2024] [Revised: 06/26/2024] [Accepted: 06/27/2024] [Indexed: 07/06/2024]
Abstract
In this study, we inserted a dynamic chemical reaction system that can generate CO2 into Janus hydrogel (JH) to develop a multidimensional preservation platform that integrates hygroscopicity, antibacterial activity, and modified atmospheric capacity. The double gel system developed using sodium alginate/trehalose at a 1:1 ratio effectively encapsulated 90% of citric acid. Furthermore, CO2 loss was avoided by separately embedding NaHCO3/cinnamon essential oil and citric acid microcapsules into a gelatin pad to develop JH. Freeze-dried JH exhibited a porous and asymmetric structure, very strongly absorbing moisture, conducting water, and rapidly releasing CO2 and essential oils. Furthermore, when preserving various fruits and vegetables in practical settings, JH provided several preservation effects, including color protection, microbial inhibition, and antioxidant properties. Our study findings broaden the application of JH technology for developing chemical reaction systems, with the resulting JH holding substantial promise for cold chain logistics.
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Affiliation(s)
- Jiawei Xue
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Changyao Ma
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Shuqi Yang
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Shuchang Guo
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Xiaoyu Yin
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China
| | - Junfeng Fan
- College of Biological Sciences and Technology, Beijing Key Laboratory of Food Processing and Safety in Forestry, Beijing Forestry University, Beijing, China.
| | - Xiuting Li
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing, China.
| | - Mengze Wang
- Horticulture Technology Extension Center of Ningxia, Yinchuan, China
| | - Guoxin Teng
- Shanghai Milkground Food Tech Co., Ltd., Shanghai, China
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Feng K, Feng X, Tan W, Zheng Q, Zhong W, Liao C, Liu Y, Li S, Hu W. Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage. Front Microbiol 2023; 14:1080365. [PMID: 36960284 PMCID: PMC10028195 DOI: 10.3389/fmicb.2023.1080365] [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] [Received: 10/26/2022] [Accepted: 02/15/2023] [Indexed: 03/09/2023] Open
Abstract
The purpose was to create a novel composite food preservative for fresh-cut lettuce using flavonoids and chitosan from sea buckthorn leaves (SBL). Sea buckthorn leaves were extracted with ethanol as the extraction solvent and ultrasonic-assisted extraction to obtain flavonoid from sea buckthorn leaf crude (FSL), and then the FSL was secondarily purified with AB-8 resin and polyamide resin to obtain flavonoid from sea buckthorn leaf purified (FSL-1). Different concentrations of FSL-1 and chitosan were made into a composite preservative (FCCP) by magnetic stirring and other methods, containing 1% chitosan preservative (CP) alone, 0.5-2 mg/ml of FSL-1 and 1% chitosan composite preservative (FCCP-1, FCCP-2, FCCP-3, and FCCP-4), and the FSL-1 concentrations were analyzed the effect of FSL-1 concentration on the physicochemical properties of the composite preservatives, including their film-forming ability, antioxidant capacity and ability to prevent bacterial growth, was analyzed. To further investigate the effect of the combined preservatives on fresh-cut lettuce, different FCCPs were applied to the surface was stored at 4°C for 7 days. Then the changes in weight loss, hardness, browning index, total chlorophyll content, SOD and MDA were analyzed. It was used to assess the physicochemical indicators of fresh-cut lettuce throughout storage. According to the results of Fourier transform infrared spectroscopy, FSL-1 and chitosan interacted to form hydrogen bonds, and the contact angle and viscosity of FCCP increased on both horizontal glass and polystyrene plates, indicating the good film-forming properties of the composite preservation solution. With the diameter of the antibacterial zone of Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes being (21.39 ± 0.22), (17.43 ± 0.24), (15.30 ± 0.12), and (14.43 ± 0.24) mm, respectively. It was proved that the antibacterial activity of FCCP became stronger with the increase of FSL-1 concentration and had the best antibacterial effect on S. aureus. The complex preservative showed the best scavenging effect on ferric reducing antioxidant capacity, DPPH radicals (96.64%) and 2,2'-Azinobis- (3-ethylbenzthiazoline-6-sulphonate) (ABTS) radicals (99.42%) when FSL-1 was added at 2 mg/ml. When fresh-cut lettuce was coated with FCCP for the same storage time, various indicators of lettuce such as weight loss, hardness, browning index, SOD activity and MDA content were better than the control group showing good potential in fresh-cut vegetables and fruits preservation. FCCP holds great promise for food safety quality and shelf-life extension as a new natural food preservative. The waste utilization of sea buckthorn leaves can greatly improve his utilization and economic benefits.
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Affiliation(s)
- Kexin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Xiaolin Feng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Weijian Tan
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Qinhua Zheng
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenting Zhong
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Caiyu Liao
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Yuntong Liu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Shangjian Li
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- College of Life Science, Jilin University, Changchun, China
| | - Wenzhong Hu
- College of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
- *Correspondence: Wenzhong Hu,
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de Jesus Silva J, Junghans TG, da Silva Ledo CA, de Lima Silva F, Souza EHD, Hongyu K, Souza FVD. Cryopreservation and germinative behavior of Passiflora spp. seeds. 3 Biotech 2022; 12:276. [PMID: 36110568 PMCID: PMC9468201 DOI: 10.1007/s13205-022-03329-6] [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: 02/07/2022] [Accepted: 08/23/2022] [Indexed: 11/01/2022] Open
Abstract
Cryopreservation is an interesting strategy for the long-term conservation of the seeds of the majority of cultivated plants as well as many of the corresponding wild parents. The objective of this study was to evaluate the response of the seeds of different passion fruit species to cryopreservation, as well as to apply multivariate tools to better understand the germinative behavior after thawing, to support the application and repeatability of these methods with other Passiflora species. Seeds of P. coccinea, P. edulis, P. gibertii, P. maliformis, P. morifolia, P. setacea, P. suberosa and P. tenuifila were submitted to cryopreservation, and after thawing the following variables were analyzed: emergence percentage (%); mean emergence time (days); mean emergence speed (plantlets.day-1); uncertainty (bit); and synchrony (bit). We applied multivariate analysis of variance (MANOVA) and canonical discriminant analysis (CDA) to the data. The seeds of all the species withstood the freezing well, indicating that cryopreservation is a viable alternative for long-term conservation of Passiflora genetic material. The emergence percentage, average emergence speed and average emergence time were the variables that contributed the most to separation of the species in the first canonical discriminant function (Can1). The seeds of the species studied were found to be tolerant to desiccation because they remained viable even with low water content. The results showed that seeds could be cryopreserved successfully both with and without prior desiccation.
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Affiliation(s)
- Jailton de Jesus Silva
- Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, s/n, Campus de Cruz das Almas, Cruz das Almas, BA 44380-000 Brazil
| | - Tatiana Góes Junghans
- Embrapa Mandioca e Fruticultura, Rua Embrapa, s/n, Chapadinha, C.P. 007, Cruz das Almas, BA 44380-000 Brazil
| | | | - Fabiane de Lima Silva
- Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, s/n, Campus de Cruz das Almas, Cruz das Almas, BA 44380-000 Brazil
| | - Everton Hilo de Souza
- Universidade Federal do Recôncavo da Bahia, Rua Rui Barbosa, s/n, Campus de Cruz das Almas, Cruz das Almas, BA 44380-000 Brazil
| | - Kuang Hongyu
- Universidade Federal de Mato Grosso, Av. Fernando Corrêa da Costa 2367, Boa Esperança, Cuiabá, Mato Grosso 78060-900 Brazil
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Zhou Y, Zhong Y, Li L, Jiang K, Gao J, Zhong K, Pan M, Yan B. A multifunctional chitosan-derived conformal coating for the preservation of passion fruit. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113584] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Viera W, Shinohara T, Samaniego I, Terada N, Sanada A, Ron L, Koshio K. Pulp Mineral Content of Passion Fruit Germplasm Grown in Ecuador and Its Relationship with Fruit Quality Traits. PLANTS 2022; 11:plants11050697. [PMID: 35270167 PMCID: PMC8912590 DOI: 10.3390/plants11050697] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/28/2022] [Accepted: 03/01/2022] [Indexed: 01/21/2023]
Abstract
There are several species of passion fruit grown in South America. However, there is a lack of information about the mineral content in their pulp. Thus, the objective of the present research was to determine the mineral content in the pulp of different germplasms of passion fruit [Passiflora edulis f. flavicarpa (INIAP 2009 and P10), P. alata (Sweet passion fruit), P. edulis f. edulis (Gulupa) and Passiflora sp. (Criollo POR1 and Criollo PICH1)] grown in Ecuador and to determine their relationship with relevant fruit quality traits. The results showed that high Mg content was associated with less peel thickness, soluble solids was negatively related to K and B content, and vitamin C was negatively related to S content. INIAP 2009 had high titratable acidity and fruit weight but low N and Na; P10 showed the highest contents of N, K, Na, Mn and fruit weight but less P, Mg, and Fe; sweet passion fruit showed high S, Zn, Cu, soluble solids, and peel thickness but low K, Ca, B, and titratable acidity; Gulupa had high Mg, B, and Zn but low S, Fe, and Mn; Criollo POR1 showed high N and Fe but low Zn; and Criollo PICH1 showed high P, Ca, Mg, and Cu but low soluble solids and peel thickness. These results provide additional information on passion fruit germplasm grown in Ecuador and constitutes a reference for further breeding programs.
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Affiliation(s)
- William Viera
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Tokyo 156-8502, Japan or (W.V.); (N.T.); (A.S.); (K.K.)
- Santa Catalina Research Site, National Institute of Agricultural Research (INIAP), Panamericana sur km 1, Cutuglahua 171107, Ecuador;
| | - Takashi Shinohara
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Tokyo 156-8502, Japan or (W.V.); (N.T.); (A.S.); (K.K.)
- Correspondence: ; Tel.: +81-3-5477-2207
| | - Iván Samaniego
- Santa Catalina Research Site, National Institute of Agricultural Research (INIAP), Panamericana sur km 1, Cutuglahua 171107, Ecuador;
| | - Naoki Terada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Tokyo 156-8502, Japan or (W.V.); (N.T.); (A.S.); (K.K.)
| | - Atsushi Sanada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Tokyo 156-8502, Japan or (W.V.); (N.T.); (A.S.); (K.K.)
| | - Lenin Ron
- Faculty of Veterinary Medicine and Zoothecnics, Universidad Central del Ecuador (UCE), Quito 170521, Ecuador;
| | - Kaihei Koshio
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Tokyo 156-8502, Japan or (W.V.); (N.T.); (A.S.); (K.K.)
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Viera W, Shinohara T, Samaniego I, Sanada A, Terada N, Ron L, Suárez-Tapia A, Koshio K. Phytochemical Composition and Antioxidant Activity of Passiflora spp. Germplasm Grown in Ecuador. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11030328. [PMID: 35161309 PMCID: PMC8838848 DOI: 10.3390/plants11030328] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/30/2021] [Accepted: 01/04/2022] [Indexed: 05/13/2023]
Abstract
Tropical fruits are in high demand for their flavor and for their functional composition because these compounds are considered nutraceuticals. Passion fruit production is of economic importance to Ecuador; however, several Passiflora species are grown and each has to be analyzed to identify their phytochemical composition. In this study, the polyphenol, flavonoid, carotenoid, vitamin C, sugar and organic acid contents were determined. Six different Passiflora spp. germplasms were analyzed, coming from Passiflora edulis f. flavicarpa, Passiflora alata, Passiflora edulis f. edulis and unidentified Passiflora species (local germplasm). Measurement techniques included reflectometry for vitamin C, spectrophotometry for antioxidant compounds and HPLC for sugars and organic acids. Data were analyzed by principal component analysis, correlation and analysis of variance. Results showed that INIAP 2009 and P10 showed a high amount of polyphenols, antioxidant activity and citric content. Sweet passion fruit had the lowest vitamin C content while Gulupa showed the highest content. In terms of the local germplasm, POR1 showed the lowest content of flavonoids while PICH1 had high flavonoid and carotenoid content. Polyphenols were the main compounds that influenced antioxidant activity. This phytochemical information adds value to passion fruit as a nutraceutical source.
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Affiliation(s)
- William Viera
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
- Fruit Program, Tumbaco Experimental Farm, National Institute of Agricultural Research (INIAP), Av. Interoaceánica km 15 and Eloy Alfaro, Tumbaco 170902, Ecuador;
| | - Takashi Shinohara
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Iván Samaniego
- Fruit Program, Tumbaco Experimental Farm, National Institute of Agricultural Research (INIAP), Av. Interoaceánica km 15 and Eloy Alfaro, Tumbaco 170902, Ecuador;
| | - Atsushi Sanada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Naoki Terada
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
| | - Lenin Ron
- Zoonosis International Center, Universidad Central del Ecuador (UCE), Quito 170521, Ecuador;
| | - Alfonso Suárez-Tapia
- Graduate School of Agroindustry and Food Science, Universidad de las Américas (UDLA), Quito 170503, Ecuador
- Correspondence: ; Tel.: +593-996-759-124
| | - Kaihei Koshio
- Faculty of International Agriculture and Food Studies, Tokyo University of Agriculture, Sakura gaoka 1-1-1, Setagaya, Tokyo 156-8502, Japan or (W.V.); (T.S.); (A.S.); (N.T.); (K.K.)
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