1
|
Baek CW, Chang HJ, Lee JH. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines. Foods 2022; 11:foods11193047. [PMID: 36230125 PMCID: PMC9562190 DOI: 10.3390/foods11193047] [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: 09/07/2022] [Revised: 09/23/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
The presence of potentially hazardous substances in fruit wines poses a threat for human health. However, the management standards and specifications of hazardous substances contained within various types of fruit wines are currently insufficient. The aim of this study was to analyze hazardous substances (cyanide, acetaldehyde, and ethyl carbamate) and quality control characteristics (pH, titratable acidity, sulfur dioxide, and diacetyl) in seven different types of fruit wines. The pH levels and titratable acidity varied between fruit wine types. In all fruit wines, sulfur dioxide (SO2) was within acceptable ranges as per the Korean standard. Acetaldehyde content also varied between fruit wine types as well as based on the analytical method (titration or enzymatic analysis) employed. Cyanide was in the range of 0.02−0.35 mg/L. Diacetyl contents were in the range of 0.66−2.95 mg/L (p > 0.05). The contents of ethyl carbamate varied considerably, within the range of 5.22−259.69 μg/kg (p < 0.05). The analytical methods of diacetyl and ethyl carbamate were validated for specificity, linearity, sensitivity, accuracy, and precision. Therefore, the content of hazardous substances and quality control characteristics should be closely monitored and controlled to improve safety and quality of the traditional fruit wines.
Collapse
Affiliation(s)
- Chae-Wan Baek
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Science, Wanju 55365, Korea
| | - Hyeon-Jun Chang
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
| | - Jeung-Hee Lee
- Department of Food and Nutrition, Daegu University, Gyeonsan-si 38453, Gyeonsangbuk-do, Korea
- Correspondence: ; Tel.: +82-53-850-6836
| |
Collapse
|
2
|
Bayrakçeken Güven Z, Dogan Z, Saracoglu I, Picot L, Nagatsu A, Basaran AA. Food plant with antioxidant, tyrosinase inhibitory and antimelanoma activity: Prunus mahaleb L. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
3
|
Bahrin AA, Moshawih S, Dhaliwal JS, Kanakal MM, Khan A, Lee KS, Goh BH, Goh HP, Kifli N, Ming LC. Cancer protective effects of plums: A systematic review. Biomed Pharmacother 2021; 146:112568. [PMID: 34963086 DOI: 10.1016/j.biopha.2021.112568] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 12/06/2021] [Accepted: 12/19/2021] [Indexed: 01/10/2023] Open
Abstract
Plums is one of the most cultivated stone fruits due to its fast growing popularity. It has various traditionally recognized health benefits. There are two main commercial types of plums: the European plum (Prunus domestica) and the Japanese plum (Prunus salicina), each having many varieties. Researchers are gathering further evidence of pharmacological effects for plums by scientifically studying its anti-inflammatory, antioxidant properties. A systematic review analysing the literature related to the effects of plums on prevention and treatment of cancer is warranted. This is the first review examining the cancer-related effects of plums. Antioxidation properties of the active constituents of plum were also compared. Scopus, Google Scholar, PubMed, Medxriv and Cochrane Library databases, from their date of inception until July 2021 were utilized. The risk of bias was assessed using CONSORT checklist. A total of 6639 studies were screened and eventually only 54 studies were included. Full-text review of included studies revealed that plum extracts were rich in antioxidants. Overall, most of the studies that fulfilled the eligibility criteria were in vitro and a few clinical studies involving in vivo work. Therefore, it would be beneficial to perform more studies on animals or humans, to confirm that the result obtained from these in vitro studies are able to be extrapolated in a wider range of applications. Further clinical and in vivo studies are warranted to validate plums as a functional food for treatment and prevention of cancer.
Collapse
Affiliation(s)
- Abdul Alim Bahrin
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Said Moshawih
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Jagjit Singh Dhaliwal
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | | | - Abdullah Khan
- School of Pharmacy, KPJ Healthcare University College, Nilai, Negeri Sembilan, Malaysia
| | - Kah Seng Lee
- Faculty of Pharmacy, University of Cyberjaya, Cyberjaya, Selangor, Malaysia
| | - Bey Hing Goh
- Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Malaysia; College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, PR China
| | - Hui Poh Goh
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Nurolaini Kifli
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam
| | - Long Chiau Ming
- PAP Rashidah Sa'adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong, Brunei Darussalam.
| |
Collapse
|
5
|
Tian T, Wu D, Ng CT, Yang H, Sun J, Liu J, Lu J. A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles. Appl Microbiol Biotechnol 2020; 104:3097-3107. [PMID: 32047990 DOI: 10.1007/s00253-020-10451-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/30/2020] [Accepted: 02/06/2020] [Indexed: 12/22/2022]
Abstract
Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technology.
Collapse
Affiliation(s)
- Tiantian Tian
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Chan-Tat Ng
- Department of Psychology, National Chengchi University, Taipei, 11604, Taiwan
| | - Hua Yang
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China
| | - Jianming Liu
- National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, Jiangsu, China.
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
- School of Biotechnology, Jiangnan University, Wuxi, 214122, Jiangsu, China.
| |
Collapse
|
7
|
Machamangalath R, Arekar C, Lele S. Exotic tropical fruit wines from Garcinia indica
and Musa acuminate. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.379] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Reena Machamangalath
- Food Engineering and Technology Department; Institute of Chemical Technology, Matunga; Mumbai Maharashtra 400019 India
| | - Chetan Arekar
- Food Engineering and Technology Department; Institute of Chemical Technology, Matunga; Mumbai Maharashtra 400019 India
| | - S.S. Lele
- Food Engineering and Technology Department; Institute of Chemical Technology, Matunga; Mumbai Maharashtra 400019 India
| |
Collapse
|