Stability, Antioxidant Capacity and Degradation Kinetics of Pelargonidin-3-glucoside Exposed to Ultrasound Power at Low Temperature

Estimating the sensory-associated metabolites profiling of matcha based on PDO attributes as elucidated by NIRS and MS approaches

Matcha has been globally valued by consumers for its distinctive fragrance and flavor since ancient times. Currently, the protected designation of origin (PDO) certified matcha, characterized by unique sensory attributes, has garnered renewed interest from consumers and the industry. Given the challenges associated with assessing sensory perceptions, the origin of PDO-certified matcha samples from Guizhou was determined using NIRS and LC-MS platforms. Notably, the accuracy of our established attribute models, based on informative wavelengths selected by the CARS-PLS method, exceeds 0.9 for five sensory attributes, particularly the particle homogeneity attribute (with a validation correlation coefficient of 0.9668). Moreover, an LC-MS method was utilized to analyze non-target matcha metabolites to identify the primary flavor compounds associated with each flavor attribute and to pinpoint the key constituents responsible for variations in grade and flavor intensity. Additionally, high three-way intercorrelations between descriptive sensory attributes, metabolites, and the selected informative wavelengths were observed through network analysis, with correlation coefficients calculated to quantify these relationships. In this research, the integration of matcha chemical composition and sensory panel data was utilized to develop predictive models for assessing the flavor profile of matcha based on its chemical properties.

Storage Stability and Degradation Kinetics of Phytonutrients of Red Palm-pressed Mesocarp Olein

Red palm-pressed mesocarp olein (PPMO) contains plenty of naturally occurring phytonutrients. However, the application of PPMO in food is limited due to the lack of scientific data. In the study, stability and degradation kinetics of carotenoid and vitamin E in PPMO under two storage temperature, 23°C (with and without light) and 35℃ (without light), for a period of twelve months were performed. Amber bottles were used for optimum protection against damaging UV light. Both temperature and light conditions significantly influenced the total carotenoid and vitamin E contents of PPMO, as well as oil quality in terms of peroxide value and anisidine value to a different extent. Correlation analysis showed that oil quality was significantly but negatively correlated with phytonutrients. In addition, both zero- and first-order kinetic models were able to describe the degradation kinetics of the phytonutrients in PPMO. Zero-order was the best fit with higher correlation coefficients (R²) for both carotenoid and vitamin E contents, except for carotenoid that was kept at 23°C whereby first-order displayed the best fit. The half-life of carotenoid and vitamin E in PPMO were 40.8 months and 21.6 months, respectively under the optimised storage condition (23°C in amber bottles). In conclusion, storage of PPMO at lower temperature and in light-limited environment could effectively lower its oxidation rate and degradation rate of carotenoid and vitamin E, postulating its shelf life to be prolonged.

Color Stability Enhancement and Antioxidation Improvement of Sanhua Plum Wine under Circulating Ultrasound

Anthocyanins contribute to the attractive color of fruit wine, and their excessive degradation is deleterious to quality, especially for wine with an inherently low anthocyanin content, such as Sanhua plum wine. Ultrasonic treatment is well recognized for wine color maintenance. In the present study, fresh Sanhua plum wine was ultrasonic-treated and aged in barrels for three months. Our results demonstrate that ultrasonic treatment at 28 and 40 kHz improves color performance, as expressed by an increase in a*, b*, and C* values and color intensity, which is highly related to copigmentation. This successful conservation was attributed to the inactivation of polyphenol oxidase and the corresponding reduction in anthocyanin degradation. Finally, the increased antioxidative ability was verified due to the hydrogen donating ability of the surviving anthocyanins. This study indicates the reliability of ultrasonic treatment for providing superior colorfastness during Sanhua plum wine aging, which is also of great potential in processing different fruit wines.

Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds

Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are associated with health promotion. Consumers currently demand foods with high contents of healthy compounds, as well as preserved natural taste and flavour, minimally processed without using artificial additives. Processing alternatives to be applied on plant-based foodstuffs to obtain beverages are mainly referred to as classical thermal treatments that although are effective treatments to ensure safety and extended shelf-life, also cause undesirable changes in the sensory profiles and phytochemical properties of beverages, thus affecting the overall quality and acceptance by consumers. As a result of these limitations, new non-thermal technologies have been developed for plant-based foods/beverages to enhance the overall quality of these products regarding microbiological safety, sensory traits, and content of bioactive nutrients and non-nutrients during the shelf-life of the product, thus allowing to obtain enhanced health-promoting beverages. Accordingly, the present article attempts to review critically the principal benefits and downsides of the main non-thermal processing alternatives (High hydrostatic pressure, pulsed electric fields, ultraviolet light, and ultrasound) to set up sound comparisons with conventional thermal treatments, providing a vision about their practical application that allows identifying the best choice for the sectoral industry in non-alcoholic fruit and vegetable-based beverages.

Ultrasonic treatment: A cohort review on bioactive compounds, allergens and physico-chemical properties of food

Implementation of ultrasonic for the extraction of bioactive compounds and retention of physico-chemical properties is an important technology. This technology applies physical and chemical phenomena for the extraction of compounds. Ultrasonic assisted extraction causes less damaging effect on quality properties of food as compared to the conventional extraction technique. The present review article focuses on the degradation of various bioactive compounds as a result of ultra-sonication which include vitamins, carotenoids and phenolic compounds. This review article also discusses the influence of ultrasonic extraction on the physico-chemical properties of extracted food products. In addition, the paper explores the effect of ultrasonication on food allergenicity through changes in solubility, hydrophobicity, molecular weight as well as conformational changes of the allergens, a direct result of increase in temperature and pressure during cavitation process.

Zingiber officinale Extract (ZOE) Incorporated with Layered Double Hydroxide Hybrid through Reconstruction to Preserve Antioxidant Activity of ZOE against Ultrasound and Microwave Irradiation

We prepared Zingiber officinale extract (ZOE) incorporated in a layered double hydroxide (LDH) hybrid through a reconstruction method in order to preserve the antioxidant activity of ZOE from ultrasound and microwave irradiation. X-ray patterns, infrared spectroscopy, and scanning electron microscopy suggested that ZOE moieties were encapsulated in the interparticle space of reconstructed LDH, thus preserving its intact structure. Dynamic light scattering and zeta-potential measurement also supported the hypothesis that ZOE moieties were located in the interparticle pore of LDH rather than at the surface of LDH particles. Thermogravimetry analysis revealed that thermal stability of encapsulated ZOE could be enhanced by LDH encapsulation. Radical scavenging assay showed that antioxidant activity of ZOE-LDH hybrid was increased after ultrasound and microwave irradiation, while ZOE itself dramatically lost its antioxidant activity upon ultrasound and microwave treatment.

Alternate Ultrasound/Microwave Digestion for Deep Eutectic Hydro-distillation Extraction of Essential Oil and Polysaccharide from Schisandra chinensis (Turcz.) Baill

An alternating synergetic ultrasound/microwave method was applied to the simultaneous extraction of essential oils and polysaccharides with deep eutectic solvent (DES) from Schisandra chinensis. Under the optimal conditions, extract in the selected choline chloride-ethylene glycol 1:3 solvent yielded 12.2 mL/kg and 8.56 g/100g of essential oils and polysaccharides, respectively. The free radical scavenging and immunological activities of the polysaccharides and the antioxidant activity of the essential oils have also been investigated. The lymphocyte proliferation capacity was substantially improved by adding concanavalin A or lipopolysaccharides to polysaccharides (0.20 mg/mL). The IC50 values of the essential oils for scavenging DPPH obtained by hydro-distillation and DES ultrasound/microwave-assisted hydro-distillation (DES UMHD) were 52.34 µg/mL and 29.82 µg/mL, respectively. The essential oil obtained by DES UMHD had the highest reducing power (856.05 (TE)/g) at 150 g/mL and had the strongest inhibitory capacity (SC% = 18.12%). S. chinensis has the potential to be developed as a natural antioxidant.

Degradation kinetics of anthocyanin and physicochemical changes in fermented turnip juice exposed to pulsed UV light

In this study, the effects of pulsed UV (PUV) light on the degradation kinetics of anthocyanins and physicochemical properties of turnip juice were investigated. PUV light was applied to turnip juice at 3 different distances (5, 8, 13 cm) from the quartz window of the xenon lamp for 5 different times (5, 15, 30, 45, 60 s). The pH, total acidity (% lactic acid), monomeric anthocyanin content, color density, hue, brightness, and percent color components (yellow, red, and blue) of turnip juice changed significantly after PUV-light treatments at each level. The maximum degradation of anthocyanin after PUV-light treatments was found to be about 63%. The anthocyanin degradation, brightness, yellow and blue color (%) increased, while red color (%) decreased with longer treatment time and shorter distance. The degradation of monomeric anthocyanins in turnip juice exposed to PUV light was described by the Weibull model (R² 0.982-0.998, RMSE 0.087-0.133) more accurately than the first-order kinetics (R² 0.906-0.992, RMSE 0.071-0.192).

Impact of Storage Conditions on the Stability of Predominant Phenolic Constituents and Antioxidant Activity of Dried Piper betle Extracts

The phenolic constituents in Piper betle are well known for their antioxidant potential; however, current literature has very little information on their stability under the influence of storage factors. Present study evaluated the stability of total phenolic content (TPC) and antioxidant activity together with individual phenolic constituents (hydroxychavicol, eugenol, isoeugenol and allylpyrocatechol 3,4-diacetate) present in dried Piper betle's extract under different storage temperature of 5 and 25 °C with and without light for a period of six months. Both light and temperature significantly influenced TPC and its corresponding antioxidant activity over time. More than 95% TPC and antioxidant activity was retained at 5 °C in dark condition after 180 days of storage. Hydroxychavicol demonstrated the best stability with no degradation while eugenol and isoeugenol displayed moderate stability in low temperature (5 °C) and dark conditions. 4-allyl-1,2-diacetoxybenzene was the only compound that underwent complete degradation. A new compound, 2,4-di-tert-butylphenol, was detected after five weeks of storage only in the extracts exposed to light. Both zero-order and first-order kinetic models were adopted to describe the degradation kinetics of the extract's antioxidant activity. Zero-order displayed better fit with higher correlation coefficients (R² = 0.9046) and the half-life was determined as 62 days for the optimised storage conditions (5 °C in dark conditions).