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Olaoye S, Oladele S, Badmus T, Filani I, Jaiyeoba F, Sedara A, Olalusi A. Thermaland non-thermal pasteurization of citrus fruits: A bibliometrics analysis. Heliyon 2024; 10:e30905. [PMID: 38803896 PMCID: PMC11128875 DOI: 10.1016/j.heliyon.2024.e30905] [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: 07/15/2023] [Revised: 04/12/2024] [Accepted: 05/07/2024] [Indexed: 05/29/2024] Open
Abstract
Thermal and non-thermal pasteurization (TNP) process of food is not new to food technology, disparities in the merits and demerits of the two pasteurizations necessitate their uses concurrently. Bibliometric analysis of the subject matter is expedient to analyses of database for published publications. Especially to provide times, state-of-the art innovations and prospects of the techniques. In addressing these lacunas, we utilized VOSview visualization to establish connections among crucial elements within a dataset of 495 research publications gathered from Web of Science. This approach facilitated the identification of links and collaboration networks among key factors in the research landscape. Analysis of publications indicate thermal pasteurization is an age long practices, while non-thermal pasteurization is gaining more acceptance. This study exposed ranking differences in scholar's collaboration, citations of scholars, impactful institution and most published countries. United State, China, United Kingdom have largest publications of research in TNP among the top 10 countries. Coupling network and Sankey illustration showed new area of research where new researchers and scholars can begin new phase of findings.
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Affiliation(s)
- S.A. Olaoye
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
| | - S.O. Oladele
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
| | - T.A. Badmus
- Department of Agricultural and Bioresources Engineering, University of Calabar, Nigeria
| | - I. Filani
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
| | - F.K. Jaiyeoba
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
| | - A.M. Sedara
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
| | - A.P. Olalusi
- Department of Agricultural and Environmental Engineering, Federal University of Technology Akure Nigeria, Nigeria
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Munir H, Yaqoob S, Awan KA, Imtiaz A, Naveed H, Ahmad N, Naeem M, Sultan W, Ma Y. Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications. Foods 2024; 13:1681. [PMID: 38890908 PMCID: PMC11172398 DOI: 10.3390/foods13111681] [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: 04/11/2024] [Revised: 05/18/2024] [Accepted: 05/22/2024] [Indexed: 06/20/2024] Open
Abstract
The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity. Plant-based foods rich in phytochemicals are increasingly popular and effectively utilized in disease management. Agricultural waste from plant-based foods is being recognized as a valuable source of nutraceuticals for dietary interventions. Citrus peels, known for their diverse flavonoids, are emerging as a promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons of by-products annually, highlighting the substantial potential for utilizing citrus waste in phyto-therapeutic and nutraceutical applications. Citrus peels are a rich source of flavonoids, with concentrations ranging from 2.5 to 5.5 g/100 g dry weight, depending on the citrus variety. The most abundant flavonoids in citrus peel include hesperidin and naringin, as well as essential oils rich in monoterpenes like limonene. The peel extracts exhibit high antioxidant capacity, with DPPH radical scavenging activities ranging from 70 to 90%, comparable to synthetic antioxidants like BHA and BHT. Additionally, the flavonoids present in citrus peel have been found to have antioxidant properties, which can help reduce oxidative stress by 30% and cardiovascular disease by 25%. Potent anti-inflammatory effects have also been demonstrated, reducing inflammatory markers such as IL-6 and TNF-α by up to 40% in cell culture studies. These findings highlight the potential of citrus peel as a valuable source of nutraceuticals in diet-based therapies.
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Affiliation(s)
- Hussan Munir
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
- University Institute of Food Science and Technology, University of Lahore, Lahore 54590, Pakistan
| | - Sanabil Yaqoob
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Kanza Aziz Awan
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Aysha Imtiaz
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 03802, Pakistan;
| | - Hiba Naveed
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Naveed Ahmad
- Joint Center for Single Cell Biology, Shanghai Collaborative Innovation Center of Agri-Seeds, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Muhammad Naeem
- Department of Plant Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Waleed Sultan
- Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore 54000, Pakistan; (K.A.A.); (H.N.); (W.S.)
| | - Yongkun Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (H.M.); (S.Y.)
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Kundimi S, Chinta G, Alluri KV, Golakoti T, Veeramachaneni S, Ramanathan G, Sengupta K. A Synergistic Botanical Composition Increases Resting Energy Expenditure and Reduces Adiposity in High-Fat Diet-Fed Rats. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2024; 43:286-295. [PMID: 38015050 DOI: 10.1080/27697061.2023.2280777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 11/03/2023] [Indexed: 11/29/2023]
Abstract
OBJECTIVE An imbalance between dietary energy intake and energy expenditure may result in body fat gain or obesity. Increasing resting energy expenditure (REE) is an attractive strategy for managing body fat gain. The objective of the current study was to generate proof-of-concept data on a synergistic composition (LN19183) of Citrus aurantifolia fruit rind (CA) and Theobroma cacao seed (TC) extracts to increase REE and reduce body fat gain in a high-fat diet (HFD)-fed rats. METHOD In in vitro cell-based experiments, CA, TC, or LN19183 were tested for fibroblast growth factor 21 (FGF-21) production from 3T3-L1 mouse adipocytes. Uncoupling protein 1 (UCP-1) and beta3-adrenergic receptor (β3-AR) protein expressions in LN19183-treated 3T3-L1 lysates were also tested. The 56-day in vivo study in male Sprague Dawley (SD) rats (age: 12-14 weeks; body weight [b.w.]: 115-197 g) contained 2 phases of 28 days each of induction and supplementation. Seven rats received a regular rodent diet (RD) over 56 days. In the induction phase, 21 rats received HFD; in the supplementation phase, the obese rats (n = 7) received either HFD alone or in concurrence with a daily oral dose of either 100 or 250 mg/kg b.w. of LN19183 for 28 days. RESULTS In 3T3-L1 adipocytes, LN19183 synergistically increased FGF-21 production and dose-dependently increased β3-AR and UCP-1 protein expression. In HFD-fed rats, both doses of LN19183 supplementation significantly (p < 0.05) decreased the body weight gain, total fat mass, and liver weight and increased (p < 0.05) REE. High-dose LN19183 also significantly (p < 0.05) increased fat oxidation and UCP-1 protein expression in white fat tissue and reduced liver triglyceride (TG) level. LN19183-supplemented groups substantially reduced serum TG and glucose levels compared to the HFD rats. CONCLUSIONS LN19183 reduces body fat mass and weight gain via increased REE and fat oxidation in HFD-fed obese rats.
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Affiliation(s)
- Sreenath Kundimi
- Department of Cell and Molecular Biology, Laila Nutraceuticals R&D Center, Vijayawada, Andhra Pradesh, India
| | - Gopichand Chinta
- Department of Medical Affairs, Laila Nutraceuticals R&D Center, Vijayawada, Andhra Pradesh, India
| | - Krishnaraju Venkata Alluri
- Department of Pharmacology and Clinical Research, Laila Nutraceuticals R&D Center, Vijayawada, Andhra Pradesh, India
| | - Trimurtulu Golakoti
- Department of Phytochemistry, Laila Nutraceuticals R&D Center, Vijayawada, Andhra Pradesh, India
| | | | - Guru Ramanathan
- Pennington Biomedical Research Center, Baton Rouge, Louisiana, USA
| | - Krishanu Sengupta
- Department of Cell and Molecular Biology, Laila Nutraceuticals R&D Center, Vijayawada, Andhra Pradesh, India
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Fu Y, Gao Y, Yang M, Chen J, Zhu C, Tang J, Chen L, Cai Z. Effects of Non-Saccharomyces Yeasts and Their Pairwise Combinations in Co-Fermentation with Saccharomyces cerevisiae on the Quality of Chunjian Citrus Wine. Molecules 2024; 29:1028. [PMID: 38474538 DOI: 10.3390/molecules29051028] [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: 01/15/2024] [Revised: 02/22/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
Non-Saccharomyces (NSc) yeasts have great potential in improving wine qualities. In this study, two NSc and two Saccharomyces cerevisiae (Sc) samples were tested on their performance of mono-inoculated and composite culture in the fermentation of Chunjian citrus wine. The cell count, Brix degree, total sugar, total acidity, alcohol level, pH value, color intensity (CI), and tonality were determined to evaluate the contribution of NSc to the quality of citrus wine in the mixed fermentation. Volatile compounds were analyzed by HS-SPME-GC-MS, and sensory evaluation was carried out. During the 9-day fermentation, the mixed-culture wine exhibited a higher cell concentration than the pure culture. After the fermentation, mixed-culture wine specifically decreased the concentrations of unfavorable volatile compounds, such as isobutanol and octanoic acid, and increased favorable volatile compounds, including ethyl octanoate, ethyl decanoate, and phenylethyl acetate. The quality category of the citrus wine was improved compared with the Sc mono-inoculated wines, mainly in regard to aroma, retention, and sweetness. The study shows that the mixed fermentation of NSc and Sc has positive impacts on reducing alcohol level and total acidity and increasing CI. The present work demonstrates that the mixed fermentation of NSc and Sc has enormous beneficial impacts on improving the quality of citrus wine.
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Affiliation(s)
- Yu Fu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Yueyue Gao
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Ming Yang
- Sichuan Sports College Rehabilitation Research Center, Chengdu 610093, China
| | - Juan Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Chenglin Zhu
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Junni Tang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Lianhong Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610225, China
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Qu S, Jia X, An Q, Zhang N, Fan G, Li Z, Hu Z. Effects of irradiation on the aging and sensory quality of navel orange distilled spirits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:979-992. [PMID: 37715570 DOI: 10.1002/jsfa.12985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 09/11/2023] [Accepted: 09/16/2023] [Indexed: 09/17/2023]
Abstract
BACKGROUND 60 Co-γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The present study aimed to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60 Co-γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus determine the mechanism of their aging distilled spirits. RESULTS The identification of aroma compounds demonstrated that ethyl hexanoate, d-limonene, ethyl octanoate, 3-methyl-1-butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except for linalool with irradiation doses of 2-6 kGy. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2-6 kGy increased the aroma intensity of navel orange distilled spirits, reaching an optimum at 6 kGy. However, irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor. CONCLUSION Low doses of 60 Co-γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shasha Qu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Zhenglun Li
- Zigui County Qugu Food Co. Ltd, Yichang, China
| | - Zhaoxing Hu
- Zigui County Qugu Food Co. Ltd, Yichang, China
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Luo X, Li Y, Zhong K, Luo D, Wu Y, Gao H. Discovering the effect of co-fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7932-7940. [PMID: 37499161 DOI: 10.1002/jsfa.12885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 07/02/2023] [Accepted: 07/28/2023] [Indexed: 07/29/2023]
Abstract
BACKGROUND Mandarin wine has high added value, which can extend the industry chain of mandarins with excellent economic results. However, innovative fermentation methods are urgently needed to improve the typical taste and flavor characteristics of mandarin wine. In this study, the effect and underlying mechanism of co-fermentation with Saccharomyces cerevisiae and Schizosaccharomyces pombe on the characteristics of mandarin wine were investigated based on integrated metabolomic and transcriptomic analyses. RESULTS In comparison with fermentation with only S. cerevisiae, the mandarin wine produced from co-fermentation with S. cerevisiae and Sc. pombe had a higher pH value, lower malic acid content, and more abundant free amino acids, resulting in better sensory evaluation scores. The introduction of Sc. pombe extended the stage of alcoholic fermentation and enhanced the richness and diversity of volatile compounds, especially floral and fruity aroma compounds, including ethyl hexanoate, ethyl caprylate, ethyl enanthate, 1-heptanol, and phenylethyl alcohol. he significantly differential metabolites and varying genes were mainly found in pathways of glycolysis, pyruvate metabolism, the citrate cycle, and amino acid metabolism. CONCLUSION Co-fermentation with S. cerevisiae and Sc. pombe showed advantages in producing distinctive taste and flavor of mandarin wine in comparison with fermentation with only S. cerevisiae. This study can inspire new co-fermentation strategies to improve the sensory quality of mandarin wine. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xiaoqin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Yumeng Li
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Dong Luo
- Sichuan MingFuBang Agricultural Science and Technology Co., LTD, Meishan, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
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7
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Hamdi A, Horchani M, Jannet HB, Snoussi M, Noumi E, Bouali N, Kadri A, Polito F, De Feo V, Edziri H. In Vitro Screening of Antimicrobial and Anti-Coagulant Activities, ADME Profiling, and Molecular Docking Study of Citrus limon L. and Citrus paradisi L. Cold-Pressed Volatile Oils. Pharmaceuticals (Basel) 2023; 16:1669. [PMID: 38139796 PMCID: PMC10748103 DOI: 10.3390/ph16121669] [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: 10/23/2023] [Revised: 11/26/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023] Open
Abstract
Citrus, which belongs to the Rutaceae family, is a very widespread genus in the Mediterranean Basin. In Tunisia, various parts of these spontaneous or cultivated plants are used in common dishes or in traditional medicine. The purpose of this work was to investigate C. limon and C. paradisi essential oil (EO). The samples were studied for their chemical composition using SPME/MS, as well as their antibacterial and antifungal activities. Prothrombin time (PT) and activated partial thromboplastin time (aPTT) methods were used to evaluate the anticoagulant potentialities. The obtained results show that both essential oils are rich in monoterpenes hydrocarbons, whereby limonene is the main compound in C. paradisi EO (86.8%) and C. limon EO (60.6%). Moreover, C. paradisi EO contains β-pinene (13.3%), sabinene (2.2%) and α-pinene (2.1%). The antibacterial assay of the essential oils showed important bactericidal and fungicidal effects against all strains tested. In fact, the MICs values of C. limon EO ranged from 0.625 to 2.5 mg/mL against all Gram-positive and Gram-negative bacteria, and from 6.25 to 12.5 mg/mL for Candida spp. strains, while C. paradisi EO was more active against all bacteria with low MICs values ranging from 0.192 to 0.786 mg/mL, and about 1.5 mg/mL against Candida species. Both tested Citrus EOs exhibited interesting anticoagulant activities as compared to heparin. The molecular docking approach was used to study the binding affinity and molecular interactions of all identified compounds with active sites of cytidine deaminase from Klebsiella pneumoniae (PDB: 6K63) and the C (30) carotenoid dehydrosqualene synthase from Staphylococcus aureus (PDB: 2ZCQ). The obtained results show that limonene had the highest binding score of -4.6 kcal.mol-1 with 6K63 enzyme, and -6.7 kcal.mol-1 with 2ZCQ receptor. The ADME profiling of the major constituents confirmed their important pharmacokinetic and drug-like properties. Hence, the obtained results highlight the potential use of both C. limon and C. paradisi essential oils as sources of bioactive compounds with antibacterial, antifungal, and anti-coagulant activities.
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Affiliation(s)
- Assia Hamdi
- Laboratory of Chemical, Pharmaceutical and Pharmacological Development of Drugs, Faculty of Pharmacy, University of Monastir, Monastir 5000, Tunisia;
| | - Mabrouk Horchani
- Laboratory of Heterocyclic Chemistry, Natural Products and Reactivity, Medicinal Chemistry and Natural Products (LR11ES39), Department of Chemistry, Faculty of Science of Monastir, University of Monastir, Avenue of Environment, Monastir 5019, Tunisia; (M.H.); (H.B.J.)
| | - Hichem Ben Jannet
- Laboratory of Heterocyclic Chemistry, Natural Products and Reactivity, Medicinal Chemistry and Natural Products (LR11ES39), Department of Chemistry, Faculty of Science of Monastir, University of Monastir, Avenue of Environment, Monastir 5019, Tunisia; (M.H.); (H.B.J.)
| | - Mejdi Snoussi
- Department of Biology, College of Science, University of Ha’il, Hail 2440, Saudi Arabia; (E.N.); (N.B.)
- Medical and Diagnostic Research Centre, University of Ha’il, Hail 55473, Saudi Arabia
| | - Emira Noumi
- Department of Biology, College of Science, University of Ha’il, Hail 2440, Saudi Arabia; (E.N.); (N.B.)
- Medical and Diagnostic Research Centre, University of Ha’il, Hail 55473, Saudi Arabia
| | - Nouha Bouali
- Department of Biology, College of Science, University of Ha’il, Hail 2440, Saudi Arabia; (E.N.); (N.B.)
- Medical and Diagnostic Research Centre, University of Ha’il, Hail 55473, Saudi Arabia
| | - Adel Kadri
- College of Science and Arts in Baljurashi, Al Baha University, Al Baha 65527, Saudi Arabia;
- Laboratory of Plant Biotechnology Applied to Crop Improvement, Faculty of Sciences of Sfax, University of Sfax, Sfax 3000, Tunisia
| | - Flavio Polito
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy;
| | - Hayet Edziri
- Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy, Monastir 5000, Tunisia;
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Díaz-Mula HM, López JP, Serrano M, Pretel MT. A New Ready-to-Eat Product Based on Enzymatically Peeled 'Hernandina' Clementine Segments and Citrus Syrup. Foods 2023; 12:3977. [PMID: 37959096 PMCID: PMC10647611 DOI: 10.3390/foods12213977] [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: 10/06/2023] [Revised: 10/23/2023] [Accepted: 10/28/2023] [Indexed: 11/15/2023] Open
Abstract
Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for 'Hernandina' clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50-50 (v/v) of 'Fino' lemon and 'Hernandina' clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage.
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Affiliation(s)
- Huertas M. Díaz-Mula
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
- Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - Juan P. López
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
| | - María Serrano
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
- Instituto Universitario de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain
| | - María T. Pretel
- Department of Biología Aplicada, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández, Carretera Beniel-Orihuela, Km 3.2, 03312 Orihuela, Alicante, Spain; (H.M.D.-M.); (J.P.L.); (M.S.)
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9
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König A, Sadova N, Dornmayr M, Schwarzinger B, Neuhauser C, Stadlbauer V, Wallner M, Woischitzschläger J, Müller A, Tona R, Kofel D, Weghuber J. Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo. Commun Biol 2023; 6:1083. [PMID: 37880345 PMCID: PMC10600125 DOI: 10.1038/s42003-023-05424-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 10/05/2023] [Indexed: 10/27/2023] Open
Abstract
Many bioactive plant compounds, known as phytochemicals, have the potential to improve health. Unfortunately, the bioavailability and bioactivity of phytochemicals such as polyphenolic flavonoids are reduced due to conjugation with sugar moieties. Here, we combine acid hydrolysis and tailored fermentation by lactic acid bacteria (Lactiplantibacillus plantarum) to convert the biologically less active flavonoid glycosides hesperidin and naringin into the more active aglycones hesperetin and naringenin. Using a comprehensive approach, we identify the most effective hydrolysis and fermentation conditions to increase the concentration of the aglycones in citrus extracts. The higher cellular transport and bioactivity of the biotransformed citrus extract are also demonstrated in vitro and in vivo. Superior antioxidant, anti-inflammatory and cell migration activities in vitro, as well as intestinal barrier protecting and antioxidant activities in Drosophila melanogaster are identified. In conclusion, the presented biotransformation approach improves the bioactivity of flavonoids, clearly traced back to the increase in aglycone content.
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Affiliation(s)
- Alice König
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Nadiia Sadova
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Marion Dornmayr
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Bettina Schwarzinger
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Cathrina Neuhauser
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Verena Stadlbauer
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Melanie Wallner
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria
| | - Jakob Woischitzschläger
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria
| | - Andreas Müller
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Rolf Tona
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Daniel Kofel
- TriPlant AG, Industriestrasse 17, Buetzberg, 4922, Switzerland
| | - Julian Weghuber
- Center of Excellence Food Technology and Nutrition, University of Applied Sciences Upper Austria, Stelzhamerstraße 23, Wels, 4600, Austria.
- FFoQSI GmbH-Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Technopark 1D, Tulln, 3430, Austria.
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10
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Liu Y, Yan N, Chen Q, Dong L, Li Y, Weng P, Wu Z, Pan D, Liu L, Farag MA, Wang L, Liu L. Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37552798 DOI: 10.1080/10408398.2023.2239350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/10/2023]
Abstract
Citrus polyphenols can modulate gut microbiota and such bi-directional interaction that can yield metabolites such as short-chain fatty acids (SCFAs) to aid in gut homeostasis. Such interaction provides citrus polyphenols with powerful prebiotic potential, contributing to guts' health status and metabolic regulation. Citrus polyphenols encompass unique polymethoxy flavonoids imparting non-polar nature that improve their bioactivities and ability to penetrate the blood-brain barrier. Green extraction technology targeting recovery of these polyphenols has received increasing attention due to its advantages of high extraction yield, short extraction time, low solvent consumption, and environmental friendliness. However, the low bioavailability of citrus polyphenols limits their applications in extraction from citrus by-products. Meanwhile, nano-encapsulation technology may serve as a promising approach to improve citrus polyphenols' bioavailability. As citrus polyphenols encompass multiple hydroxyl groups, they are potential to interact with bio-macromolecules such as proteins and polysaccharides in nano-encapsulated systems that can improve their bioavailability. This multifaceted review provides a research basis for the green and efficient extraction techniques of citrus polyphenols, as well as integrated mechanisms for its anti-inflammation, alleviating metabolic syndrome, and regulating gut homeostasis, which is more capitalized upon using nano-delivery systems as discussed in that review to maximize their health and food applications.
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Affiliation(s)
- Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Ning Yan
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Laoshan District, Qingdao, China
| | - Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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11
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Šafranko S, Šubarić D, Jerković I, Jokić S. Citrus By-Products as a Valuable Source of Biologically Active Compounds with Promising Pharmaceutical, Biological and Biomedical Potential. Pharmaceuticals (Basel) 2023; 16:1081. [PMID: 37630996 PMCID: PMC10458533 DOI: 10.3390/ph16081081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Citrus fruits processing results in the generation of huge amounts of citrus by-products, mainly peels, pulp, membranes, and seeds. Although they represent a major concern from both economical and environmental aspects, it is very important to emphasize that these by-products contain a rich source of value-added bioactive compounds with a wide spectrum of applications in the food, cosmetic, and pharmaceutical industries. The primary aim of this review is to highlight the great potential of isolated phytochemicals and extracts of individual citrus by-products with bioactive properties (e.g., antitumor, antimicrobial, antiviral, antidiabetic, antioxidant, and other beneficial activities with health-promoting abilities) and their potential in pharmaceutical, biomedical, and biological applications. This review on citrus by-products contains the following parts: structural and chemical characteristics; the utilization of citrus by-products; bioactivities of the present waxes and carotenoids, essential oils, pectins, and phenolic compounds; and citrus by-product formulations with enhanced biocactivities. A summary of the recent developments in applying citrus by-products for the treatment of different diseases and the protection of human health is also provided, emphasizing innovative methods for bioaccessibility enhancements (e.g., extract/component encapsulation, synthesis of biomass-derived nanoparticles, nanocarriers, or biofilm preparation). Based on the representative phytochemical groups, an evaluation of the recent studies of the past six years (from 2018 to 2023) reporting specific biological and health-promoting activities of citrus-based by-products is also provided. Finally, this review discusses advanced and modern approaches in pharmaceutical/biological formulations and drug delivery (e.g., carbon precursors for the preparation of nanoparticles with promising antimicrobial activity, the production of fluorescent nanoparticles with potential application as antitumor agents, and in cellular imaging). The recent studies implementing nanotechnology in food science and biotechnology could bring about new insights into providing innovative solutions for new pharmaceutical and medical discoveries.
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Affiliation(s)
- Silvija Šafranko
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
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12
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Yu Y, Li R, Pu L, Pan C, Guo C, Wang X. Citrus tangerine pith extract alleviates hypoxia-induced ileum damage in mice by modulating intestinal microbiota. Food Funct 2023. [PMID: 37314241 DOI: 10.1039/d3fo01096a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Visitors to high altitude are susceptible to hypoxia-induced acute intestinal mucosal barrier injury and severe gastrointestinal disorders, which are life-threatening. Citrus tangerine pith extract (CTPE) is rich in pectin and flavonoids and has been proved to enhance intestinal health and improve gut dysbiosis. In this study, we aim to explore the protective effect of CTPE on ileum injury induced by intermittent hypobaric hypoxia in a mouse model. Balb/c mice were divided into blank normoxia (BN), blank hypobaric hypoxia (BH), hypobaric hypoxia plus CTPE (TH), and hypobaric hypoxia plus Rhodiola extract (RH) groups. From the 6th day of gavage, mice in BH, TH, and RH groups were transferred into a hypobaric chamber at a simulated elevation of 6000 m for 8 hours per day for 10 days. Then half the mice were tested for small intestine movement, and others were used to evaluate intestinal physical barrier function, inflammation, and gut microbiota. Results showed that CTPE reversed the increase of intestinal peristalsis, effectively attenuated impaired structural integrity of ileum, improved the mRNA and protein expression levels of tight junction proteins, and reduced serum D-LA content in mice to alleviate hypoxia-induced mucosal barrier damage. Moreover, CTPE supplementation ameliorated hypoxia-induced intestinal inflammation response by significantly downregulating the proinflammatory cytokines IL-6, TNF-α and IFN-γ. By 16S rDNA gene sequencing of gut microbiota, CTPE significantly increased the abundance of probiotic Lactobacillus, suggesting that CTPE may be used as a prebiotic to regulate ecology of intestinal microorganisms. In addition, Spearman rank correlation analysis revealed that changed gut microbiota were significantly correlated with alteration of intestinal barrier function indexes. Taken together, these results indicate that CTPE effectively alleviates hypoxia-induced intestinal injury in mice and enhances intestinal integrity and barrier function by altering intestinal microbiota composition.
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Affiliation(s)
- Yijing Yu
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
| | - Ran Li
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
| | - Lingling Pu
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
| | - Cunyao Pan
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
| | - Changjiang Guo
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
| | - Xinxing Wang
- Tianjin Institute of Environmental and Operational Medicine, Tianjin 300050, China.
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13
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Naringenin and Hesperidin as Promising Alternatives for Prevention and Co-Adjuvant Therapy for Breast Cancer. Antioxidants (Basel) 2023; 12:antiox12030586. [PMID: 36978836 PMCID: PMC10045673 DOI: 10.3390/antiox12030586] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 02/21/2023] [Accepted: 02/23/2023] [Indexed: 03/03/2023] Open
Abstract
Citrus (genus Citrus L.) fruits are essential sources of bioactive compounds with antioxidant properties, such as flavonoids. These polyphenolic compounds are divided into subclasses, in which flavanones are the most prominent. Among them, naringenin and hesperidin are emerging compounds with anticancer potential, especially for breast cancer (BC). Several mechanisms have been proposed, including the modulation of epigenetics, estrogen signaling, induction of cell death via regulation of apoptotic signaling pathways, and inhibition of tumor invasion and metastasis. However, this information is sparse in the literature and needs to be brought together to provide an overview of how naringenin and hesperidin can serve as therapeutic tools for drug development and as a successful co-adjuvant strategy against BC. This review detailed such mechanisms in this context and highlighted how naringenin and hesperidin could interfere in BC carcinogenesis and be helpful as potential alternative therapeutic sources for breast cancer treatment.
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14
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Sun L, Xu J, Nasrullah, Wang L, Nie Z, Huang X, Sun J, Ke F. Comprehensive studies of biological characteristics, phytochemical profiling, and antioxidant activities of two local citrus varieties in China. Front Nutr 2023; 10:1103041. [PMID: 36761227 PMCID: PMC9905102 DOI: 10.3389/fnut.2023.1103041] [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: 11/19/2022] [Accepted: 01/09/2023] [Indexed: 01/26/2023] Open
Abstract
Citrus is widely grown all over the world, and citrus fruits have long been recognized for their nutritional and medical value for human health. However, some local citrus varieties with potentially important value are still elusive. In the current study, we elucidated the biological characteristics, phylogenetic and phytochemical profiling, antioxidants and antioxidant activities of the two local citrus varieties, namely Zangju and Tuju. The physiological and phylogenetic analysis showed that Zangju fruit has the characteristics of wrinkled skin, higher acidity, and phylogenetically closest to sour mandarin Citrus sunki, whereas, Tuju is a kind of red orange with vermilion peel, small fruit and high sugar content, and closely clustered with Citrus erythrosa. The phytochemical analysis showed that many nutrition and antioxidant related differentially accumulated metabolites (DAMs) were detected in the peel and pulp of Zangju and Tuju fruits. Furthermore, it was found that the relative abundance of some key flavonoids and phenolic acids, such as tangeritin, sinensetin, diosmetin, nobiletin, and sinapic acid in the peel and pulp of Zangju and Tuju were higher than that in sour range Daidai and satsuma mandarin. Additionally, Zangju pulp and Tuju peel showed the strongest ferric reducing/antioxidant power (FRAP) activity, whereas, Tuju peel and pulp showed the strongest DPPH and ABTS free radical scavenging activities, respectively. Moreover, both the antioxidant activities of peel and pulp were significantly correlated with the contents of total phenols, total flavonoids or ascorbic acid. These results indicate that the two local citrus varieties have certain nutritional and medicinal value and potential beneficial effects on human health. Our findings will also provide an important theoretical basis for further conservation, development and medicinal utilization of Zangju and Tuju.
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Affiliation(s)
- Lifang Sun
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Jianguo Xu
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Nasrullah
- Department of Plant Biology and Ecology, College of Life Sciences, Nankai University, Tianjin, China
| | - Luoyun Wang
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Zhenpeng Nie
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Xiu Huang
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Jianhua Sun
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
| | - Fuzhi Ke
- Institute of Citrus Research, Zhejiang Academy of Agricultural Sciences, Taizhou, China
- National Center for Citrus Variety Improvement, Taizhou, China
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15
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Manchanda P, Kaur H, Mankoo RK, Kaur A, Kaur J, Kaur S, Sidhu GS. Optimization of extraction of bioactive phenolics and their antioxidant potential from callus and leaf extracts of Citrus sinensis (L.) Osbeck, C. reticulata Blanco and C. maxima (Burm.) Merr. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01695-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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