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Xu H, Sutar PP, Ren W, Wu M. Revealing the mechanism of post-harvest processing on rose quality based on dynamic changes in water content, enzyme activity, volatile and non-volatile metabolites. Food Chem 2024; 448:139202. [PMID: 38579556 DOI: 10.1016/j.foodchem.2024.139202] [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: 02/01/2024] [Revised: 03/21/2024] [Accepted: 03/29/2024] [Indexed: 04/07/2024]
Abstract
Existing studies on post-harvest processing of edible roses have mainly focused on processing techniques and physicochemical properties of the final dried products, with limited studies on how changes in metabolites during processing affect the quality of these products. This study investigated changes in water content and status, enzyme activity, phenolic compounds, and volatile and non-volatile compounds during processing and revealed the mechanisms by which post-harvest processing (drying without blanching (WBD) and drying with blanching (BD)) affects the quality of dried roses by establishing their correlations. Results showed that the blanching reduced the relative content of free water and water activity, thus reducing the subsequent drying time and enzyme activity. The BD method caused higher levels of phenolic compounds than the WBD method in terms of gallic acid, ellagic acid, epicatechin, and quercetin. The OPLS-DA analysis identified 6 differential volatiles out of 72 detected volatiles, contributing to the unique aroma of dried roses by activating olfactory receptors through hydrogen bonding and hydrophobic interactions. 58 differential metabolites were screened from 964 non-volatile metabolites. KEGG pathway analysis revealed that the changes in volatile and non-volatile metabolites induced by different processing methods were due to the effect of blanching on glutathione and fatty acid metabolism. These findings provide a comprehensive understanding of how post-harvest processing affects the quality of dried roses.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Parag Prakash Sutar
- Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India
| | - Weike Ren
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Seyedalangi M, Sari AH, Nowruzi B, Anvar SAA. The synergistic effect of dielectric barrier discharge plasma and phycocyanin on shelf life of Oncorhynchus mykiss rainbow fillets. Sci Rep 2024; 14:9174. [PMID: 38649495 PMCID: PMC11035654 DOI: 10.1038/s41598-024-59904-9] [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: 01/05/2024] [Accepted: 04/16/2024] [Indexed: 04/25/2024] Open
Abstract
This study aimed to evaluate the efficacy of dielectric barrier discharge treatment (DBD) combined with phycocyanin pigment (PC) in extending the shelf life of Oncorhynchus mykiss rainbow fillets stored at 4 ± 0.1 °C. Microbiological, physicochemical, sensory and antioxidant properties were assessed over an 18-day storage period. The combined DBD and PC treatment significantly inhibited total viable counts and Psychrotrophic bacteria counts compared to the rest of the samples throughout storage. While Total Volatile Nitrogen concentrations remained below international standard until day 18, they exceeded this threshold in control sample by day 9. DBD treatment notably reduced Trimethylamine levels compared to controls (p < 0.05). PC and DBD combined inhibited DPPH and ABTS radical scavenging capacities by 80% and 85%, respectively, while demonstrating heightened iron-reducing antioxidant activity compared to controls. Analysis of 24 fatty acids indicated that PC mitigated DBD's adverse effects, yielding superior outcomes compared to controls. The ratio of n-3 to n-6 fatty acids in all samples met or fell below international standard. Thus, the combined use of DBD and PC shows promise in extending fillet shelf life by over 15 days at 4 °C.
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Affiliation(s)
- Maedehsadat Seyedalangi
- Department of Physics, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Hossein Sari
- Department of Physics, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Bahareh Nowruzi
- Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
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Wang W, Cao Z, Hou F, Shi J, Jiao J, Chen L, Gong Z, Wang Y. Quality maintenance mechanism of oxalic acid treatment in fresh-cut apple fruit during storage based on nontarget metabolomics analysis. Food Chem 2024; 436:137685. [PMID: 37832420 DOI: 10.1016/j.foodchem.2023.137685] [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: 08/16/2023] [Revised: 09/30/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023]
Abstract
A complicated storage reaction mechanism will occur during the storage period in fresh-cut apples, and oxalic acid could physiologically modify the flesh tissue to achieve preservation purposes. This study revealed the storage quality regulation mechanism treated with oxalic acid (3 mmol⋅L-1) in fresh-cut apples through nontarget metabolomics and physiological analyses. It was discovered that oxalic acid could enhance the antioxidant enzymes activities, i.e. superoxide dismutase, catalase, glutathione reductase, etc., contents of soluble solids, total phenolic and reducing sugar, postpone the enhancement of hydrogen peroxide and superoxide anion, and defer the decrease of titratable acid, hardness and total antioxidant capacity. 427 differentially expressed metabolites were identified by nontarget metabolomics. Among them, mainly involved in glycerol ester metabolism, phenylalanine metabolism, starch and sucrose metabolism, etc. were up-regulated treated with oxalic acid. In summary, oxalic acid could enhance the antioxidant properties and regulate metabolite synthesis, leading to delayed quality deterioration of fresh-cut apples.
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Affiliation(s)
- Wenliang Wang
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Ziming Cao
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China; College of Horticulture, Henan Agricultural University, Zhengzhou, Henan 450046, PR China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Junyan Shi
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Jian Jiao
- College of Horticulture, Henan Agricultural University, Zhengzhou, Henan 450046, PR China
| | - Leilei Chen
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Zhiqing Gong
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China
| | - Yansheng Wang
- Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, Shandong 250100, PR China.
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Tsegaye M, Alemu T, Dilnessa A, Tolessa A, Tantu T, Bekalu Y, Haile F. Effect of storage condition on the nutritional and anti-nutritional composition of kurkura ( Ziziphus mauritiana Lam.) fruit from North-Eastern Ethiopia. Heliyon 2023; 9:e17380. [PMID: 37484302 PMCID: PMC10361391 DOI: 10.1016/j.heliyon.2023.e17380] [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: 12/09/2022] [Revised: 06/09/2023] [Accepted: 06/15/2023] [Indexed: 07/25/2023] Open
Abstract
Ziziphus mauritiana is used as food and medicine. It is very nutritive and contains high amounts of calcium, phosphorus, iron, vitamin C, and beta-carotene. To choose an appropriate technique for fruit preservation, this study evaluated the effect of temperature and time on the nutritional and anti-nutritional qualities of Ziziphus mauritiana fruit harvested from Kobo Woreda in North-Eastern Ethiopia. This study assessed the impact of preservation parameters on the nutritional and anti-nutritional properties of Ziziphus mauritiana fruit, such as storage temperature and preservation day (time). Ziziphus mauritiana fruit was also analyzed to evaluate storage temperature and preservation day on its nutritional and antinutritional composition and found moisture content (5.25-10.99%), ash content (4.74-10.70%), crude fiber (3.81-17.88), fat (0.49-2.16), nitrogen content (1.01-1.8%), protein content (6.33-11.27), phytate content (67.27-659.33 mg/100 g m), and tannin content (3842.46-16577.80 mg/100 g m). The findings revealed that both individual and interaction effects were highly significant differences (p-value, 0.0001) in each nutritional and antinutritional content of the fruit. The results of this study showed that it was possible to store Ziziphus mauritiana fruit using plastic bags (High-Density Polyethylene Bags), and further deep-freezing the fruit had the best effect on preserving it in its fresh state (without damage) for up to 45 days.
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Li X, Meng Z, Malik AU, Zhang S, Wang Q. Maintaining the quality of postharvest broccoli by inhibiting ethylene accumulation using diacetyl. Front Nutr 2022; 9:1055651. [PMID: 36458179 PMCID: PMC9707704 DOI: 10.3389/fnut.2022.1055651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Accepted: 10/31/2022] [Indexed: 07/30/2023] Open
Abstract
Broccoli (Brassica oleracea L. var. Italic) is rich in nutrition. However, it is susceptible to yellowing after harvest, leading to nutritional and economic losses. In this study, diacetyl, a natural food additive compound, was selected to inhibit the yellowing of broccoli florets and maintain the nutrient quality during storage time. It was found that 20 μl L-1 diacetyl treatment for 12 h could significantly delay the yellowing and decrease the weight loss and lignin content of broccoli florets. Meanwhile, diacetyl could maintain higher contents of chlorophyll, vitamin C and flavonoids and suppress the transcript levels of chlorophyll degradation-related genes in broccoli florets. Moreover, accumulations of reactive oxygen species (ROS) were inhibited by diacetyl treatment. Under diacetyl treatment, the generation of ethylene was prevented by inhibiting the activities and related-gene expressions of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase. Based on our findings, exogenous diacetyl could be employed as a novel bioactive molecule for retarding the yellowing and maintaining the quality of postharvest broccoli.
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Affiliation(s)
- Xiaotong Li
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zan Meng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Aman Ullah Malik
- Postharvest Research and Training Centre, Institute of Horticultural Sciences, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Song Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
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Li C, Wang S, Wang J, Wu Z, Xu Y, Wu Z. Ozone treatment promotes physicochemical properties and antioxidant capacity of fresh-cut red pitaya based on phenolic metabolism. Front Nutr 2022; 9:1016607. [PMID: 36276831 PMCID: PMC9583149 DOI: 10.3389/fnut.2022.1016607] [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: 08/11/2022] [Accepted: 09/08/2022] [Indexed: 12/03/2022] Open
Abstract
Pitaya is an important fresh-cut product in the global fruit market. The health benefits of fresh-cut red pitaya fruit are attributed to its unique phenolic content and other antioxidants, but the fruit is highly susceptible to spoilage which causes a decline in nutritional quality. In this study, we monitored changes in quality and phenolic compounds of pitaya fruit treated with gaseous ozone during storage at 8 ± 2°C for 4 days. Compared with the control group, ozone treatment was an effective strategy for preserving quality by controlling the growth of microorganisms, preventing weight loss and softening, and improving the content of soluble solids and titratable acids. The results showed that ozone induced the accumulation of phenolic compounds while maintaining the quality. The content of phenolic compounds in fresh-cut pitaya was positively correlated with antioxidant activity. Ultra-performance liquid chromatography-electrospray tandem mass spectrometry was used to fingerprint the phenolic metabolites and metabolomic analysis identified 26 phenolic compounds. The majority of these were phenylpropanoids, and the key metabolic pathways were phenylpropane metabolism and flavonoid synthesis. This study illustrated the mechanism by which of ozone prolongs the shelf life of fresh-cut pitaya fruit and validated ozone as a valuable phenolic inducer and regulator of antioxidant activity, positively influencing the potential health benefits of fresh-cut products.
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Affiliation(s)
- Chen Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shan Wang
- College of Light Industry, Liaoning University, Shenyang, China
| | - Jiayi Wang
- College of Life Science & Technology, Xinjiang University, Xinjiang, China
| | - Zhaohui Wu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang, China
| | - Yaping Xu
- Chaoyang Engineering Technical School, Chaoyang, China
| | - Zhaoxia Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China,*Correspondence: Zhaoxia Wu,
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Wang LH, Chen L, Zhao S, Huang Y, Zeng XA, Aadil RM. Inactivation efficacy and mechanisms of atmospheric cold plasma on Alicyclobacillus acidoterrestris: Insight into the influence of growth temperature on survival. Front Nutr 2022; 9:1012901. [PMID: 36185645 PMCID: PMC9521650 DOI: 10.3389/fnut.2022.1012901] [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: 08/06/2022] [Accepted: 08/15/2022] [Indexed: 11/21/2022] Open
Abstract
The bactericidal effect of dielectric barrier discharge-atmospheric cold plasma (DBD-ACP, 20, and 30 kV) against Alicyclobacillus acidoterrestris on the saline solution and apple juice was investigated. Results show that DBD-ACP is effective for the inactivation of A. acidoterrestris by causing significant changes in cell membrane permeability and bacterial morphology. The effect of culture temperatures on the resistance of A. acidoterrestris to DBD-ACP was also studied. A. acidoterrestris cells grown at 25°C had the lowest resistance but it was gradually increased as the culture temperature was increased (25–45°C) (p < 0.05). Moreover, results from Fourier transform infrared spectroscopy (FT-IR) and Gas Chromatography-Mass Spectrometer (GC-MS) analysis showed that the increase in the culture temperature can gradually cause the decreased level of cyclohexaneundecanoic acid in the cell membrane of A. acidoterrestris (p < 0.05). In contrast, cyclopentaneundecanoic acid, palmitic acid, and stearic acid showed an increasing trend in which the fluidity of the bacterial cell membrane decreased. This study shows a specific correlation between the resistance of A. acidoterrestris and the fatty acid composition of the cell membrane to DBD-ACP.
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Affiliation(s)
- Lang-Hong Wang
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- College of Food Science and Technology and College of Life Sciences, Northwest University, Xi'an, China
| | - Lin Chen
- College of Food Science and Technology and College of Life Sciences, Northwest University, Xi'an, China
| | - Siqi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Yanyan Huang
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- *Correspondence: Yanyan Huang
| | - Xin-An Zeng
- School of Food Science and Engineering, Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan, China
- Xin-An Zeng
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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