1
|
Cândido da Silva MC, Cardoso Viana A, Araújo Carvalho AJDB, Colombo Pimentel T, Magnani M, Dos Santos Lima M. Impact of sulfite use and acidification on chemical quality components in thermally processed watermelon juices. Food Res Int 2024; 180:114088. [PMID: 38395581 DOI: 10.1016/j.foodres.2024.114088] [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: 10/30/2023] [Revised: 01/11/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
The present study compared pasteurized and reconstituted (from vacuum-concentrated) watermelon juices with sulfite use (∼40 mg/L) and acidification (pH = 4.2) to fresh watermelon juices. The products were evaluated for phenolics, free amino acids, carotenoids, sugars, organic acids, and alcohols by high-performance liquid chromatography-HPLC and the volatile profile by headspace-gas chromatography/mass spectrometry(HS-GC/MS). Pasteurization had no significant impact on most of the chemical components. Furthermore, it potentiated typical watermelon aromas (E,E)-2,6-nonadienal, (Z)-3-nonen-1-ol, 4-hexen-1-ol, (E,Z)-3,6-nonadien-1-ol, 6-amino-2-methyl-2-heptanol, (E)-6-nonenal, (E)-2-nonenal, pentanal, nonanal and 1-nonanol), without off-flavor compounds formation. On the other hand, the reconstituted juice showed reduced amino acids (serine, glutamine, and tryptophan), phenolics (epicatechin gallate, myricetin, and cis-resveratrol), carotenoids (lycopene, β-carotene, and violaxanthin) and most volatile compounds. Our results showed that sulfite and acidification could maintain watermelon juice's nutritional and quality parameters after pasteurization. The vacuum concentration and reconstitution processes negatively impacted the evaluated compounds. Our findings contribute to improving thermal processes in watermelon juices for better preservation of nutrients, flavor, and bioactive compounds.
Collapse
Affiliation(s)
- Maria Carla Cândido da Silva
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Arão Cardoso Viana
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | - Ana Júlia de Brito Araújo Carvalho
- Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| | | | - Marciane Magnani
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil
| | - Marcos Dos Santos Lima
- Universidade Federal da Paraíba, Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Castelo Branco III, CEP 58059-900 João Pessoa, PB, Brazil; Instituto Federal do Sertão Pernambucano, Campus Petrolina, Departamento de Tecnologia em Alimentos - Laboratório de Tecnologia de Bebidas, Jardim São Paulo, CEP 56314-520 Petrolina, PE, Brazil.
| |
Collapse
|
2
|
Brugnerotto P, Fuente-Ballesteros A, Martín-Gómez B, María Ares A, Valdemiro Gonzaga L, Fett R, Carolina Oliveira Costa A, Bernal J. Free amino acid profile in Mimosa scabrella honeydew honey from Brazil and chemometric analysis for geographical discrimination. Food Res Int 2024; 177:113856. [PMID: 38225122 DOI: 10.1016/j.foodres.2023.113856] [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: 11/01/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
In this study, twenty free amino acids (FAA) were investigated in samples of bracatinga (Mimosa scabrella) honeydew honey (BHH) from Santa Catarina (n = 15) and Paraná (n = 13) states (Brazil), followed by chemometric analysis for geographic discrimination. The FAA determination was performed by gas chromatography-mass spectrometry (GC-MS) after using a commercial EZ:faast™ kits for GC. Eight FAA were determined, being proline, asparagine, aspartic and glutamic acids found in all BHH, with significant differences (p < 0.05). In addition, with the exception of proline, the others FAA (asparagine, aspartic and glutamic) normally showed higher concentrations in samples from Santa Catarina state, being that in these samples it was also observed higher FAA sums (963.41 to 2034.73 mg kg-1) when compared to samples from Paraná state. The variability in the results did not show a clear profile of similarity when the heatmap and hierarchical grouping were correlated with the geographic origin and the concentration of eight determined FAA. However, principal component analysis (PCA) demonstrated that serine, asparagine, glutamic acid, and tryptophan were responsible for the geographic discrimination among samples from Santa Catarina and Paraná states, since they were the dominant variables (r > 0.72) in the PCA. Therefore, these results could be useful for the characterization and authentication of BHH based on their FAA composition and geographic origin.
Collapse
Affiliation(s)
- Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
| | - Adrián Fuente-Ballesteros
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Martín-Gómez
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Ana María Ares
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, 88034-001, Brazil.
| | - José Bernal
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| |
Collapse
|
3
|
Yang C, Li P, Wei Y, Wang Y, Jiang B, Wu W. Preparation of Nitrogen and Phosphorus Doped Porous Carbon from Watermelon Peel as Supercapacitor Electrode Material. MICROMACHINES 2023; 14:mi14051003. [PMID: 37241626 DOI: 10.3390/mi14051003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023]
Abstract
The use of green and sustainable biomass-derived compounds to obtain excellent electrochemical properties is important to address growing environmental and energy issues. In this paper, cheap and abundant watermelon peel was used as a raw material to successfully synthesize nitrogen-phosphorus double-doped bio-based porous carbon by a one-step carbonization method and explore it as a renewable carbon source for low-cost energy storage devices. The supercapacitor electrode exhibited a high specific capacity of 135.2 F/g at a current density of 1 A/g in a three-electrode system. A variety of characterization methods and electrochemical tests indicate that porous carbon prepared by this simple method has great potential as electrode materials for supercapacitors.
Collapse
Affiliation(s)
- Chi Yang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Penghui Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Yumeng Wei
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yanting Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Bo Jiang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Wenjuan Wu
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| |
Collapse
|
4
|
Yan X, Li S, Tu T, Li Y, Niu M, Tong Y, Yang Y, Xu T, Zhao J, Shen C, Wang S. Free amino acids identification and process optimization in greengage wine fermentation and flavor formation. J Food Sci 2023; 88:988-1003. [PMID: 36691797 DOI: 10.1111/1750-3841.16452] [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: 08/03/2022] [Revised: 11/09/2022] [Accepted: 12/20/2022] [Indexed: 01/25/2023]
Abstract
Greengage wine with low alcohol content is increasing in popularity owing to its fruity taste and rich nutrition. The key to wine aroma and taste is flavor substances like free amino acids (FAAs), volatile fatty acids, higher alcohols, and esters. Amino acid (AA) metabolisms in yeast are an important source of these secondary compounds, which vary with the fermentation conditions. This study explored and optimized the impact of different parameters (carbon source, inoculum, pH, temperature) on FAA contents and dynamics in greengage wine. The results demonstrated that total and essential amino acid (EAA) content rose with a higher proportion of glucose, less yeast inoculation, higher temperature, and higher initial pH. With the results obtained it was concluded that the condition of 22.4°C, pH 4.5, and 3% inoculation was optimum for a 14.9-fold increase of EAAs in fermented greengage wine. In the long run, the research will aid in the development of the greengage brewing industry.
Collapse
Affiliation(s)
- Xin Yan
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Shu Li
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China.,Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Tingyao Tu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yiqin Li
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Mansi Niu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yuqin Tong
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Yang Yang
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Tao Xu
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Jian Zhao
- Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Caihong Shen
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| | - Songtao Wang
- Luzhou Pinchuang Technology Co., Ltd., (National Engineering Research Center of Solid-State Brewing), Luzhou, China
| |
Collapse
|