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Pons-Gómez A, Albert-Sidro C, Bartual J, Yuste F, Besada C. Influence of Pomegranate Appearance Attributes on Consumer Choice, and Identification of Barriers and Drivers for Consumption. Foods 2023; 12:3803. [PMID: 37893696 PMCID: PMC10606882 DOI: 10.3390/foods12203803] [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: 09/08/2023] [Revised: 10/06/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
In a prepurchase situation, consumers base their choice decision on external fruit characteristics, from which they infer internal characteristics. This study investigates consumer preference for pomegranate appearance using a choice-based conjoint analysis with 320 participants. We created 27 images of pomegranates that differed in varietal characteristics: colour (yellow, bicoloured, and red), shape (round, oval, and flattened), and calyx shape (open, semi-open, and closed). Colour was by far the most important factor for consumers, followed by fruit shape and calyx shape. Two preference profiles were identified. Most consumers liked bicolour and red pomegranates equally, and rejected yellow ones, while a smaller group concentrated their choice on bicolour pomegranates. In terms of fruit and calyx shape, oval and flattened fruit and open calyx were the most preferred by both consumer groups. Barriers and drivers for consumption were also investigated. There is still plenty of room to increase pomegranate consumption. Greater availability of pomegranates and ready-to-eat arils in grocery shops, obtaining new unseeded/easier-to-peel varieties, and providing a sensory label would help to overcome current barriers. Marketing campaigns should focus on a pomegranate's health benefits and its versatility in consumption.
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Affiliation(s)
- Ana Pons-Gómez
- Sensory and Consumer Science Group, Postharvest Department, Valencian Institute for Agricultural Research, CV-315, Km. 10.7, 46113 Valencia, Spain
| | - Carlos Albert-Sidro
- Sensory and Consumer Science Group, Postharvest Department, Valencian Institute for Agricultural Research, CV-315, Km. 10.7, 46113 Valencia, Spain
| | - Julián Bartual
- Agricultural Experiment Station of Elche, CV-855, Km. 1, 03290 Alicante, Spain;
| | - Ferrán Yuste
- Sensory and Consumer Science Group, Postharvest Department, Valencian Institute for Agricultural Research, CV-315, Km. 10.7, 46113 Valencia, Spain
| | - Cristina Besada
- Sensory and Consumer Science Group, Postharvest Department, Valencian Institute for Agricultural Research, CV-315, Km. 10.7, 46113 Valencia, Spain
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Lu C, Zhang Y, Zhan P, Wang P, Tian H. Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Yuan L, Yun Y, Tian J, Gao Z, Xu Z, Liao X, Yi J, Cai S, Zhou L. Transcription profile analysis for biosynthesis of flavor volatiles of Tunisian soft-seed pomegranate arils. Food Res Int 2022; 156:111304. [DOI: 10.1016/j.foodres.2022.111304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 11/04/2022]
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4
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Ejjilani A, Houmanat K, Hanine H, Hssaini L, Elfazazi K, Hernandez F, Hmid I, Razouk R. Pomegranate morpho-chemodiversity: computational investigations based on in-vivo and in-vitro screening. Heliyon 2022; 8:e09345. [PMID: 35521504 PMCID: PMC9065899 DOI: 10.1016/j.heliyon.2022.e09345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 02/17/2022] [Accepted: 04/24/2022] [Indexed: 01/09/2023] Open
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Castell A, Arroyo-Manzanares N, Hernández JDD, Guillén I, Vizcaíno P, López-García I, Hernández-Córdoba M, Viñas P. Ion mobility spectrometry as an emerging tool for characterization of the volatile profile and identification of microbial growth in pomegranate juice. Microchem J 2022. [DOI: 10.1016/j.microc.2021.107099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Reinaldo RCPDS, Santoro FR, Albuquerque UP, de Medeiros PM. Taste and chemical composition as drives for utilitarian redundancy and equivalence: a case study in local medical systems in Northeastern Brazil. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2022; 18:4. [PMID: 35078497 PMCID: PMC8787910 DOI: 10.1186/s13002-022-00503-1] [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: 10/28/2021] [Accepted: 01/12/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND We aimed to verify whether the taste and chemical composition influence the selection of plants in each medicinal category, whether within a socio-ecological system or between different socio-ecological systems. To this end, we use the theoretical bases of the Utilitarian Redundancy Model and the Utilitarian Equivalence Model. We studied the local medical systems of four rural communities in northeastern Brazil, used as models to test our assumptions. METHODS The data on medicinal plants and local therapeutic function were obtained from semi-structured interviews associated with the free-listing method, allowing to generate indexes of similarity of therapeutic use between the plants cited in each region. During the interviews, each informer was also asked to report the tastes of the plants cited. Subsequently, we classified each plant in each region according to the most cited taste. The data about the chemical composition of each plant were obtained from a systematic review, using Web of Knowledge and Scopus databases. RESULTS Pairs of plants with similar tastes are 1.46 times more likely to have the same therapeutic function within a local medical system (redundancy), but not between medical systems (equivalence). We also find that chemical compounds are not primarily responsible for utilitarian redundancy and equivalence. However, there was a tendency for alkaloids to be doubly present with greater expressiveness in pairs of equivalent plants. CONCLUSIONS The results indicate that each social group can create its means of using the organoleptic characteristics as clues to select new species as medicinal. Furthermore, this study corroborates the main prediction of the Utilitarian Equivalence Model, that people in different environments choose plants with traits in common for the same functions.
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Affiliation(s)
- Rafael Corrêa Prota Dos Santos Reinaldo
- Laboratório de Ecologia e Evolução de Sistemas Socioecológicos, Departamento de Botânica, Centro de Biociências, Universidade Federal de Pernambuco, Cidade Universitária, Recife, PE, 50670-901, Brazil.
- Programa de Pós-Graduação em Botânica, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmãos, Recife, Pernambuco, 52171-900, Brazil.
| | - Flávia Rosa Santoro
- Laboratório de Ecologia e Evolução de Sistemas Socioecológicos, Departamento de Botânica, Centro de Biociências, Universidade Federal de Pernambuco, Cidade Universitária, Recife, PE, 50670-901, Brazil
- Instituto Multidisciplinario de Biologia Vegetal (IMBIV), CONICET - Universidad Nacional de Córdoba, Avenida Vélez Sársfield 299, Córdoba, Argentina
| | - Ulysses Paulino Albuquerque
- Laboratório de Ecologia e Evolução de Sistemas Socioecológicos, Departamento de Botânica, Centro de Biociências, Universidade Federal de Pernambuco, Cidade Universitária, Recife, PE, 50670-901, Brazil
- Programa de Pós-Graduação em Botânica, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmãos, Recife, Pernambuco, 52171-900, Brazil
| | - Patrícia Muniz de Medeiros
- Programa de Pós-Graduação em Botânica, Universidade Federal Rural de Pernambuco, Rua Dom Manuel de Medeiros s/n, Dois Irmãos, Recife, Pernambuco, 52171-900, Brazil.
- Centro de Ciências Agrárias, Universidade Federal de Alagoas, Rio Largo, Alagoas, Brazil.
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Ben Amara M, Abdelli S, De Chiara MLV, Pati S, Amodio ML, Colelli G, Ben Abda J. Changes in quality attributes and volatile profile of ready‐to‐eat “Gabsi” pomegranate arils as affected by storage duration and temperatures. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mouna Ben Amara
- Unité de Recherche en Agrobiodiversité (UR13AGR05) Institut Supérieur Agronomique IRESA‐Université de Sousse, Chott‐Mariem Sousse Tunisia
| | - Sabrine Abdelli
- Unité de Recherche en Agrobiodiversité (UR13AGR05) Institut Supérieur Agronomique IRESA‐Université de Sousse, Chott‐Mariem Sousse Tunisia
| | | | - Sandra Pati
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE) Università di Foggia Foggia Italy
| | - Maria Luisa Amodio
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE) Università di Foggia Foggia Italy
| | - Giancarlo Colelli
- Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente (SAFE) Università di Foggia Foggia Italy
| | - Jameleddine Ben Abda
- Unité de Recherche en Agrobiodiversité (UR13AGR05) Institut Supérieur Agronomique IRESA‐Université de Sousse, Chott‐Mariem Sousse Tunisia
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Esposto S, Veneziani G, Taticchi A, Urbani S, Selvaggini R, Sordini B, Daidone L, Gironi G, Servili M. Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices. Antioxidants (Basel) 2021; 10:antiox10091381. [PMID: 34573013 PMCID: PMC8471094 DOI: 10.3390/antiox10091381] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/24/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022] Open
Abstract
We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GAE)/L, 394.8 to 895.2 mg GAE/L, 150.8 to 2374.2 mg ellagic acid/L, and 0 to 281 mg cyanidin 3-glucoside/L, respectively. Antioxidant activity, determined by DPPH•, FRAP, and ABTS, was positively correlated with the total phenolic compounds and hydrolyzable tannins. Alcohols, acids, and furans were the volatile groups that best described the differences between juices. The most abundant volatile compound was 3-Furfural (8.6–879.9 µg/L) in those juices subjected to the concentration process and to high-temperature short-time (HTST) treatment, whereas it was not present in juice subjected to high-pressure processing (HPP). Processing also affected the juices’ sensory attributes: NCPJs were characterized by ‘red–purple’, ‘pomegranate fruit’, ‘fresh fruit’, and ‘overall intensity’ notes, while in CPJs these notes were not revealed or were masked by those related to heat treatment. Our results provide useful information on the importance of extraction methods and on the overall quality of PJ for the food industry.
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Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy). HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7070179] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study investigates the preferences for ready-to-eat pomegranate arils in Italy through a discrete choice experiment (DCE) on 264 young consumers in Italy. The aim is to estimate consumers’ willingness to pay (WTP) for the reputational attributes of the product (e.g., the product origin and sales channel) and to discriminate the elicited preferences between tasting and non-tasting situations. To this purpose, a random parameter logit model was employed to assess the heterogeneity in consumer preferences. The results suggest that non-tasters attach a relevant value to the reputational attributes (e.g., +75% WTP for Italian origin). Moreover, considering the sensory features of the products, we found that consumers in this group discriminate against the proposed samples only through their visual characteristics: they prefer the sample with the largest size and red colored arils. In addition, we found that the tasting experience reduced the value attached to the reputational attributes (e.g., −50% WTP for local origin) for consumers, compared to non-tasting situation, thus shifting their preference to the samples that they appreciated the most (high liking). Specifically, we found that consumers in the tasting group preferred the product sample with the highest level of sweetness and the lowest level of sourness and astringency, showing a higher preference for sweetness. The findings contribute to the literature on consumers’ behavior on new food products (NFPs), showing that reputational attributes lose value after the tasting experience. In contrast, the sensory features of the NFPs can help tasters to reduce the information asymmetry, which traditionally represents a hurdle in purchases for new consumers. However, this depends on the individuals’ subjective preferences, as demonstrated by the significant effect of liking levels in discriminating consumers’ choices. To conclude, although these results cannot be extended to the general population, they may give some interesting insights about future trends of NFP demand.
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Budiene J, Guclu G, Oussou KF, Kelebek H, Selli S. Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate ( Punica granatum L.) Juices Produced from Three Juice Extraction Methods. Foods 2021; 10:foods10071497. [PMID: 34203382 PMCID: PMC8304681 DOI: 10.3390/foods10071497] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 02/03/2021] [Accepted: 06/24/2021] [Indexed: 12/18/2022] Open
Abstract
This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L-1) had more anthocyanin compounds followed by HPJ (555 mg L-1) and MAJ (408 mg L-1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L-1) and AJ (710.7 µg L-1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.
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Affiliation(s)
- Jurga Budiene
- Department of Organic Chemistry, State Research Institute Center for Physical Sciences and Technology, Sauletekio Ave. 3, LT-10222 Vilnius, Lithuania;
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01130, Turkey; (G.G.); (K.F.O.)
| | - Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01130, Turkey; (G.G.); (K.F.O.)
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana 01250, Turkey;
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana 01130, Turkey; (G.G.); (K.F.O.)
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, Adana 01250, Turkey
- Correspondence: ; Tel.: +90-322-338-6173
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Rozzanigo E, Stiletto A, Lomolino G, Vincenzi S, Trestini S. Sensory preferences for pomegranate arils in Italy: A comparison between different varieties and cultivation sites. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3659] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Erika Rozzanigo
- Department of Land, Environment, Agriculture and Forestry (TESAF) University of Padua Legnaro Italy
| | - Alice Stiletto
- Department of Land, Environment, Agriculture and Forestry (TESAF) University of Padua Legnaro Italy
| | - Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padua Legnaro Italy
| | - Simone Vincenzi
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padua Legnaro Italy
| | - Samuele Trestini
- Department of Land, Environment, Agriculture and Forestry (TESAF) University of Padua Legnaro Italy
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Hegazi NM, El-Shamy S, Fahmy H, Farag MA. Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103773] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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13
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Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F. Effect of CO 2 Preservation Treatments on the Sensory Quality of Pomegranate Juice. Molecules 2020; 25:E5598. [PMID: 33260509 PMCID: PMC7730496 DOI: 10.3390/molecules25235598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Revised: 11/25/2020] [Accepted: 11/26/2020] [Indexed: 11/16/2022] Open
Abstract
Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks at 4 °C (t28). The same initial batch of freshly squeezed non-treated (NT) juice was subjected to non-thermal preservation treatments with supercritical carbon dioxide (CO2), and with a combination of supercritical carbon dioxide and ultrasound (CO2-US). As control samples, two other juices were produced from the same NT batch: A juice stabilized with high pressure treatment (HPP) and a juice pasteurized at high temperature (HT), which represent an already established non-thermal preservation technique and the conventional thermal treatment. Projective mapping and check-all-that-apply methodologies were performed to determine the sensory qualitative differences between the juices. The volatile profile of the juices was characterized by gas chromatography-mass spectrometry. The results showed that juices treated with supercritical CO2 could be differentiated from NT, mainly by the perceived odor and volatile compound concentration, with a depletion of alcohols, esters, ketones, and terpenes and an increase in aldehydes. For example, in relation to the NT juice, limonene decreased by 95% and 90%, 1-hexanol decreased by 9% and 17%, and camphene decreased by 94% and 85% in the CO2 and CO2-US treated juices, respectively. Regarding perceived flavor, the CO2-treated juice was not clearly differentiated from NT. Changes in the volatile profile induced by storage at 4 °C led to perceivable differences in the odor quality of all juices, especially the juice treated with CO2-US, which underwent a significant depletion of all major volatile compounds during storage. The results suggest that the supercritical CO2 process conditions need to be optimized to minimize impacts on sensory quality and the volatile profile.
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Affiliation(s)
- Ana Carolina Mosca
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Leonardo Menghi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230 Odense, Denmark
| | - Eugenio Aprea
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
| | - Maria Mazzucotelli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
| | - Jose Benedito
- Department of Food Technology, Universitat Politècnica de València, Camino de Vera, s/n, 46022 València, Spain;
| | - Alessandro Zambon
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Sara Spilimbergo
- Department of Industrial Engineering, University of Padua, Via Marzolo 9, 35131 Padua, Italy; (A.C.M.); (A.Z.); (S.S.)
| | - Flavia Gasperi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy; (L.M.); (E.A.); (M.M.)
- Center Agriculture Food Environment, University of Trento/Fondazione Edmund Mach, via E. Mach 1, 38010 San Michele all’Adige, Italy
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Lipan L, Cano-Lamadrid M, Vázquez-Araújo L, Łyczko J, Moriana A, Hernández F, García-García E, Carbonell-Barrachina ÁA. Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance. J Food Sci 2020; 85:3969-3980. [PMID: 33051880 DOI: 10.1111/1750-3841.15481] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 08/17/2020] [Accepted: 09/10/2020] [Indexed: 11/27/2022]
Abstract
HydroSOStainable almonds are harvested from trees cultivated under controlled water stress by using a regulated deficit irrigation (RDI) strategy. The aim of this study was to investigate consumers' perception to select the best roasting temperature for the hydroSOStainable almonds and its correlation with volatile compounds, descriptive sensory attributes, instrumental color, and texture. Thirty-five volatile compounds were identified and the key compounds for the roasting process were 2,5-dimethylpyrazine, furfural, and trimethyl pyrazine. Pyrazines, furans and, in general, volatiles were higher in hydroSOStainable almonds than in control. Instrumental color and trained panel showed that almonds roasted at 190 °C presented intense color and burnt notes in both irrigation treatments, while almonds roasted at 150 °C were under-roasted. Principal component analysis (PCA) grouped together the samples of the same irrigation treatment, but separated samples roasted at different temperatures. Partial least square regression (PLS) results indicated that consumers overall liking was positively linked to specific volatiles (alkanes, alcohols, aldehydes, and furans) and sensory attributes (sweetness, roasted, almond ID, nutty, hardness, and crispiness), but, negatively correlated with pyrazines, bitterness, astringency, woody, and burnt flavor notes. Penalty analysis showed that almonds roasted at 150 and 190 °C were penalized due to low roasted aroma and soft almonds, and over-roasted samples with too intense color and burn notes, respectively. While no penalization being found for almonds roasted at 170 °C. Overall, roasting at 170 °C for 10 min in a convective oven were the optimum conditions for roasting Vairo almonds. PRACTICAL APPLICATION: This research describes the link between physicochemical and sensory analysis of roasted almonds giving evidence about possible sensory quality markers. Besides, it provides valuable information for the food industry to produce roasted almonds that meet consumer demands and for the agricultural sector by encouraging reduction of irrigation water consumption by almond trees.
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Affiliation(s)
- Leontina Lipan
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Gipuzkoa, 20009, Spain.,Basque Culinary Center, Mondragon Unibersitatea, Donostia-San Sebastián, Gipuzkoa, 20009, Spain
| | - Jacek Łyczko
- Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, 50375, Poland
| | - Alfonso Moriana
- Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, 41013, Spain.,Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Sevilla, 41013, Spain
| | - Francisca Hernández
- Department of Plant Science and Microbiology, UMH, EPSO, Research Group "Plant Production and Technology", Orihuela, Alicante, 03312, Spain
| | - Elena García-García
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Department of Agro-Food Technology, Research Group "Food Quality and Safety, CSA,", Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312, Spain
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Beghè D, Cirlini M, Beneventi E, Miroslav Č, Tatjana P, Ganino T, Petruccelli R, Dall’Asta C. Volatile profile of Italian and Montenegrine pomegranate juices for geographical origin classification. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03619-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Tian H, Lu C, Zhan P, Wang P, Zhao Y, Tian P. Effects of sterilization methods on pomegranate juice evaluated by descriptive sensory analysis and gas chromatography‐mass spectrometry through partial least‐squares regression. FLAVOUR FRAG J 2020. [DOI: 10.1002/ffj.3606] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Honglei Tian
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Cong Lu
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Ping Zhan
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Peng Wang
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
| | - Peng Tian
- College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an China
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17
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Issa-Issa H, Cano-Lamadrid M, Calín-Sánchez Á, Wojdyło A, Carbonell-Barrachina ÁA. Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince). Foods 2020; 9:foods9070926. [PMID: 32674294 PMCID: PMC7404765 DOI: 10.3390/foods9070926] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/10/2020] [Accepted: 07/13/2020] [Indexed: 12/02/2022] Open
Abstract
To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.
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Affiliation(s)
- Hanán Issa-Issa
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Research Group “Food Quality and Safety”, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (H.I.-I.); (M.C.-L.); (Á.A.C.-B.)
| | - Marina Cano-Lamadrid
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Research Group “Food Quality and Safety”, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (H.I.-I.); (M.C.-L.); (Á.A.C.-B.)
| | - Ángel Calín-Sánchez
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Research Group “Food Quality and Safety”, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (H.I.-I.); (M.C.-L.); (Á.A.C.-B.)
- Correspondence: ; Tel.: +34-966749754
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland;
| | - Ángel. A. Carbonell-Barrachina
- Department of Agro-Food Technology, Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Research Group “Food Quality and Safety”, Ctra. Beniel, km 3.2, 03312 Orihuela, Alicante, Spain; (H.I.-I.); (M.C.-L.); (Á.A.C.-B.)
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18
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Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst. Food Chem 2020; 308:125658. [DOI: 10.1016/j.foodchem.2019.125658] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 09/15/2019] [Accepted: 10/05/2019] [Indexed: 10/25/2022]
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19
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Hernández Escarcega G, Sánchez-Chávez E, Pérez Álvarez S, Soto Caballero M, Soto Parra JM, Flores-Córdova MA, Salas Salazar NA, Ojeda Barrios DL. Determination of antioxidant phenolic, nutritional quality and volatiles in pomegranates ( Punica granatum L.) cultivated in Mexico. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1760879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
| | | | - Sandra Pérez Álvarez
- Department of Agricultural and Forestry Sciences, Autonomous University of Chihuahua, Chihuahua, México
| | - Mayra Soto Caballero
- Department of Agrotechonology Sciences, Autonomous University of Chihuahua, Chihuahua, México
| | - Juan Manuel Soto Parra
- Department of Agrotechonology Sciences, Autonomous University of Chihuahua, Chihuahua, México
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Ma S, Zhang J, Chen S, Zeng L. The effects of (E)‐2‐hexenal on morphological, physiological, and biochemical indices of postharvest disease
Penicillium cyclopium
spores. J Food Saf 2019. [DOI: 10.1111/jfs.12700] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Shuang Ma
- Department of Chemical EngineeringXiangtan University Xiangtan China
| | - Jihong Zhang
- Department of Chemical EngineeringXiangtan University Xiangtan China
| | - Shaoyang Chen
- Department of Chemical EngineeringXiangtan University Xiangtan China
| | - Li Zeng
- Department of Chemical EngineeringXiangtan University Xiangtan China
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21
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Potential of the Probiotic Lactobacillus Plantarum ATCC 14917 Strain to Produce Functional Fermented Pomegranate Juice. Foods 2018; 8:foods8010004. [PMID: 30583502 PMCID: PMC6352242 DOI: 10.3390/foods8010004] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 12/17/2018] [Accepted: 12/19/2018] [Indexed: 02/07/2023] Open
Abstract
In this research survey the application of probiotic strain Lactobacillus plantarum ATCC 14917 in pomegranate juice fermentation is sought. Pomegranate juice was fermented for 24 h and then it was stored 4 for 4 weeks. Cell viability retained in high levels after the 24 h of fermentation and storage for 4 weeks (above 8.8 log cfu/mL), while fermented pomegranate juice was scored better at the 4th week of storage compared to non-fermented pomegranate juice. The probiotic strain was effective regarding lactic acid fermentation as was proved through sugar and organic acids analysis. Concentration of ethanol was maintained at low levels (0.3–1% v/v). Fermented pomegranate juice contained more and in higher percentages desirable volatile compounds (alcohols, ketones and esters) even at the 4th week of cold storage compared to non-fermented juice. Antioxidant activity (150.63 mg Trolox equivalent (TE)/100 mL at the 2nd week) and total phenolic content (206.46 mg gallic acid equivalents (GAE)/100 mL at the 2nd week) were recorded in higher levels for all the storage time compared to non-fermented juice.
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22
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Cano-Lamadrid M, Vázquez-Araújo L, Sánchez-Rodríguez L, Wodyło A, Carbonell-Barrachina ÁA. Consumers' Opinion on Dried Pomegranate Arils to Determine the Best Processing Conditions. J Food Sci 2018; 83:3085-3091. [PMID: 30451285 DOI: 10.1111/1750-3841.14390] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 08/20/2018] [Accepted: 10/11/2018] [Indexed: 11/29/2022]
Abstract
Consumers' preference is essential to improve processed food products quality, but small companies sometimes lacks knowledge or tools to develop consumer studies. The aim of the present study was to investigate consumers' insight to recommend the best drying methodology for pomegranate arils. With the aim of providing information that industry can correlate to the drivers of liking, descriptive sensory characteristics, and volatile compounds of the samples were determined and related with consumers' responses. A total of 19 volatiles of dehydrated pomegranate arils were determined using solid-phase microextraction and gas chromatography-mass spectrometry. Partial least square regression (PLS) results indicated that consumers overall liking was positively correlated with "pom ID", "sweet", and "fruity" attributes, and also volatile compounds of the esters family. Overall liking was negatively correlated with the "off-flavor" and "burnt" attributes, related to the furan compounds family. Penalty analysis indicated that the sample corresponding with the current commercial product needed improvement on the "pom ID", "fruity", and "sweetness" parameters. All the samples processed using the proposed new drying techniques were more liked than the commercial sample, highlighting a sample dried using pre-osmotic dehydration in Wonderful concentrate pomegranate juice. PRACTICAL APPLICATION: Consumers' preference is essential to improve processed food products quality, but small companies sometimes lack knowledge or tools to conduct consumer studies. The present study provides useful information to understand consumers' preferences of a healthy product such as pomegranate dehydrated arils. Also, the link of physico-chemical and sensory tools is clearly described, providing information about possible sensory quality indicators.
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Affiliation(s)
- Marina Cano-Lamadrid
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Laura Vázquez-Araújo
- BCCInnovation, Technological Center in Gastronomy, Juan Avelino Barriola 101, 20009, Donostia-San Sebastián, Gipuzkoa, Spain.,Basque Culinary Center, Mondragon Unibersitatea, Juan Avelino Barriola 101, 20009, Donostia-San Sebastián, Gipuzkoa, Spain
| | - Lucía Sánchez-Rodríguez
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
| | - Aneta Wodyło
- Department of Fruit and Vegetable Processing, Wroclaw Univ. of Environmental and Life Science, 37 Chełmońskiego Street, 51-630, Wroclaw, Poland
| | - Ángel A Carbonell-Barrachina
- Dept. of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela (EPSO), Univ. Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312, Orihuela, Alicante, Spain
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Cano-Lamadrid M, Galindo A, Collado-González J, Rodríguez P, Cruz ZN, Legua P, Burló F, Morales D, Carbonell-Barrachina ÁA, Hernández F. Influence of deficit irrigation and crop load on the yield and fruit quality in Wonderful and Mollar de Elche pomegranates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3098-3108. [PMID: 29210466 DOI: 10.1002/jsfa.8810] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 11/30/2017] [Accepted: 11/30/2017] [Indexed: 05/20/2023]
Abstract
BACKGROUND The working hypothesis of the present study was that, by proper simultaneous control of irrigation (hydroSOStainable products) and crop load (thinning), it is possible to promote the accumulation of bioactive compounds and improve fruit appearance (size and weight). The effects of (i) irrigation status [T0, 120% ETc (estimated crop evapotranspiration); T1, 60% ETc during fruit growth and ripening] and (ii) crop load (A0, no thinning; A1, thinning) on yield and fruit quality were evaluated in two pomegranate cultivars (Wonderful, Wond and Mollar de Elche, ME). RESULTS Thinning was effective in increasing the size and weight of fruits. Unfortunately, neither punicalagin, nor total polyphenolic content were positively affected by irrigation and thinning. T1A1 Wond fruits were characterized by high sugar content (glucose and fructose), together with high fruit size and weight. Furthermore, T1A1 ME fruits were characterized by high contents of alcohols and monoterpenoids (providing vegetal and citric flavor notes) and key sensory attributes (color, fruity and fresh pomegranate). CONCLUSION The final recommendation was to use the treatment T1A1 [simultaneous combination of deficit irrigation during fruit growth and ripening (T1) and thinning (A1)], although the positive results were cultivar-dependent. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marina Cano-Lamadrid
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Alejandro Galindo
- Departamento of Water Engineering & Management, Faculty of Engineering Technology, University of Twente, AE, Enschede, The Netherlands
| | - Jacinta Collado-González
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Pedro Rodríguez
- Centro de Investigación Obonuco. Corporación Colombiana de Investigación Agropecuaria (CORPOICA), Pasto, Nariño, Colombia
| | - Zulma N Cruz
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Pilar Legua
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
| | - Francisco Burló
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Donaldo Morales
- Instituto Nacional de Ciencias Agrícolas (INCA), San José de Las Lajas, Mayabeque, Cuba
| | - Ángel A Carbonell-Barrachina
- Department of Agrofood Technology, Food Quality and Safety (CSA) Research Group, Escuela Politécnica Superior de Orihuela (EPSO), Universidad Miguel Hernández de Elche (UMH), Orihuela, Alicante, Spain
| | - Francisca Hernández
- UMH, EPSO, Department of Plant Sciences and Microbiology, Plant Production and Technology Research Group, Orihuela, Alicante, Spain
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24
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Quality Parameters, Volatile Composition, and Sensory Profiles of Highly Endangered Spanish Citrus Fruits. J FOOD QUALITY 2018. [DOI: 10.1155/2018/3475461] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
There is very little information available on the chemical composition and the quality attributes of the citrus species studied which are truly endangered in Spain. None of the fruits studied is available for commercial purposes, which is the main interest and novelty of this study. The aim of this work was to fully describe the morphology, volatile composition, and sensory profile of traditional citrus fruits: sour lime (SoLi), sweet lime (SwLi), and sweet lemon (SwLe), to have the information to convince farmers and growers to cultivate these fruits again. The predominant sugar was fructose while citric acid prevails in SoLi and SwLe. Regarding volatiles compounds, monoterpenes, monoterpenoids, and esters predominated in the juices, and these three families plus sesquiterpenes in the peels. The juice of SoLi presented the highest content of esters (14.8%), SwLi juice presented similar values of both monoterpenes and monoterpenoids (46.1 and 46.0%, resp.), and SwLe juice had the highest content of monoterpenes (72.2%). The results demonstrated the high potential of these citrus materials for the agrofood industry. Therefore, it will be possible to recover these vegetal materials at risk of disappearing for potential uses by the food industry and simultaneously help maintaining the biodiversity.
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25
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Zhao Y, Xu S, Lu H, Zhang D, Liu F, Lin J, Zhou C, Mu W. Effects of the plant volatile trans‑2-hexenal on the dispersal ability, nutrient metabolism and enzymatic activities of Bursaphelenchus xylophilus. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2017; 143:147-153. [PMID: 29183585 DOI: 10.1016/j.pestbp.2017.08.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 05/31/2017] [Accepted: 08/04/2017] [Indexed: 05/02/2023]
Abstract
Bursaphelenchus xylophilus causes pine wilt disease (PWD), which severely damages pine species. The plant volatile trans‑2-hexenal has strong activity against nematodes, although the precise mechanism of this inhibitory action remains unclear. In this paper, the fumigant effects of the LC10 and LC30 of trans‑2-hexenal on B. xylophilus were demonstrated. The trans‑2-hexenal treatments significantly inhibited the dispersal ability of nematodes. The results also indicated that trans‑2-hexenal affects the metabolism of nutrients and the activity of digestive enzymes. Among detoxifying enzymes, after treatment with trans‑2-hexenal, glutathione S-transferase activity increased significantly and general esterase activity decreased significantly. Based on these results, trans‑2-hexenal disturbs the normal physiological and biochemical activities of this nematode. These results provide valuable insight into the nematicidal mechanisms of trans‑2-hexenal.
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Affiliation(s)
- Yunhe Zhao
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Shuangyu Xu
- College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Hongbao Lu
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Daxia Zhang
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Feng Liu
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Jin Lin
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Chenggang Zhou
- College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China
| | - Wei Mu
- Key Laboratory of Pesticide Toxicology and Application Technique, College of Plant Protection Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong 271018, PR China.
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26
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Ghasemi F, Pirsa S, Alizadeh M, Mohtarami F. Extraction and determination of volatile organic acid concentration in pomegranate, sour cherry, and red grape juices by PPy-Ag nanocomposite fiber for authentication. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1380668] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Fariba Ghasemi
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Sajad Pirsa
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Mohammad Alizadeh
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
| | - Forough Mohtarami
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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27
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Not-from-concentrate pilot plant ‘Wonderful’ cultivar pomegranate juice changes: Volatiles. Food Chem 2017; 229:553-564. [DOI: 10.1016/j.foodchem.2017.02.114] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Revised: 02/17/2017] [Accepted: 02/23/2017] [Indexed: 01/15/2023]
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28
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Total phenolic contents, antioxidant activities, and bioactive ingredients of juices from pomegranate cultivars worldwide. Food Chem 2017; 221:496-507. [DOI: 10.1016/j.foodchem.2016.10.084] [Citation(s) in RCA: 121] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/18/2016] [Accepted: 10/19/2016] [Indexed: 12/13/2022]
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29
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Di Cagno R, Filannino P, Gobbetti M. Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice. Int J Food Microbiol 2017; 248:56-62. [PMID: 28244373 DOI: 10.1016/j.ijfoodmicro.2017.02.014] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2016] [Revised: 01/23/2017] [Accepted: 02/20/2017] [Indexed: 01/06/2023]
Abstract
Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the profile of the volatile components (VOC) by PT-GC-MS. Lactic acid fermentation through selected strains enhanced the flavor profile of PJ. Concentrations of desired compounds (e.g., alcohols, ketones, and terpenes) were positively affected, whereas those of non-desired aldehydes decreased. Unstarted-PJ mainly differentiated from fermented PJs for the highest levels of aldehydes and sulfur compounds, and in lesser extent of furans, whereas alcohols, ketones, and alkenes followed by terpenes and benzene derivatives mainly differentiated fermented PJs. As expected, the lowest level of VOC was found in raw-PJ. VOC profile reflected on the sensory features of fermented PJs, unstarted-PJ, and raw-PJ, which were evaluated using a consensus modified flavor profile based on 13 attributes. Fermented PJs were mainly discriminated by the higher intensity of floral, fruity and anise notes than the controls.
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Affiliation(s)
- Raffaella Di Cagno
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Marco Gobbetti
- Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
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30
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Volatile Composition of Smoked and Non-Smoked Iranian Rice. Foods 2016; 5:foods5040081. [PMID: 28231176 PMCID: PMC5302423 DOI: 10.3390/foods5040081] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 11/07/2016] [Accepted: 11/25/2016] [Indexed: 11/17/2022] Open
Abstract
In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives, furans, linear hydrocarbons, esters and terpenes. The chemical family aldehydes was the most abundant one in the profile of non-smoked rice, while phenol derivatives and furans predominated in smoked samples. This study is the first one reporting comparative data of volatile compounds between smoked and non-smoked Iranian rice.
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31
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Güler Z, Gül E. Volatile organic compounds in the aril juices and seeds from selected five pomegranate (Punica granatum L.) cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1155057] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zehra Güler
- Faculty of Agriculture, Department of Food Engineering, Mustafa Kemal University, Antakya-Hatay, Turkey
| | - Ebru Gül
- Faculty of Agriculture, Department of Food Engineering, Mustafa Kemal University, Antakya-Hatay, Turkey
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32
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Hernández F, Noguera-Artiaga L, Burló F, Wojdyło A, Carbonell-Barrachina ÁA, Legua P. Physico-chemical, nutritional, and volatile composition and sensory profile of Spanish jujube (Ziziphus jujuba Mill.) fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2682-91. [PMID: 26303872 DOI: 10.1002/jsfa.7386] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 08/18/2015] [Accepted: 08/18/2015] [Indexed: 05/26/2023]
Abstract
BACKGROUND Jujube fruit is eaten mostly fresh, but may be dried (Chinese dates and tea) or processed into confectionary recipes in bread, cakes, compotes, and candy. Given that the quality of jujube available on the market differs on account of various factors such as geographical environment, cultivar, processing conditions, and storage conditions, and that, for consumers, flavour and nutrition properties of jujube represent the major parameters in determining the quality of jujube, the main goal of this study were to determine the main physico-chemical properties of jujube fruits, sugars and organic acids profiles, protein, mineral constituents, volatile composition and sensory profile of jujube fruits. This would allow breeders to select cultivars with higher levels of nutrients and also enable increasing dietary intake by consumers. RESULTS Investigations showed that jujube fruit weight ranged from 4.8 to 29.3 g fruit(-1) . Four sugars (glucose, fructose, sucrose and sorbitol) and four organic acids (citric, malic, ascorbic and succinic acids) were identified and quantified by high-performance liquid chromatography in jujube fruits. Potassium, calcium and magnesium were the major mineral constituents in jujube fruits. Fifteen volatiles compounds were found in the aroma profile of jujube fruits (nine were aldehydes, three terpenes, one ester, one ketone and one linear hydrocarbon). CONCLUSION The results showed that Spanish jujube cultivars studied are a good source of vitamin C, and they have a low content of Na. The jujube cultivar with the most appreciated quality by consumers was GAL; the GAL fruits were sweet, crunchy, and had high intensities of jujube ID and apple flavour a long after-taste. Therefore, jujube grown in Spain has a great potential to be exploited for functional foods. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Francisca Hernández
- Miguel Hernández University, Department of Plant Sciences and Microbiology, Research Group in Plant Production and Technology, Ctra. de Beniel, km 3,2. E-03312, Orihuela, Alicante, Spain
| | - Luis Noguera-Artiaga
- Miguel Hernández University, Department of Agrofood Technology, Food Quality and Safety Research Group, Ctra. de Beniel, km 3,2, E-03312, Orihuela, Alicante, Spain
| | - Francisco Burló
- Miguel Hernández University, Department of Agrofood Technology, Food Quality and Safety Research Group, Ctra. de Beniel, km 3,2, E-03312, Orihuela, Alicante, Spain
| | - Aneta Wojdyło
- Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Science, 37/41 Chełmońskiego Street, 51-630, Wroclaw, Poland
| | - Ángel A Carbonell-Barrachina
- Miguel Hernández University, Department of Agrofood Technology, Food Quality and Safety Research Group, Ctra. de Beniel, km 3,2, E-03312, Orihuela, Alicante, Spain
| | - Pilar Legua
- Miguel Hernández University, Department of Plant Sciences and Microbiology, Research Group in Plant Production and Technology, Ctra. de Beniel, km 3,2. E-03312, Orihuela, Alicante, Spain
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Mayuoni Kirshenbaum L, Benjamin O, Porat R. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1313-1318. [PMID: 25899046 DOI: 10.1002/jsfa.7224] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2015] [Revised: 03/18/2015] [Accepted: 04/15/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The present study aimed to compare the sensory and nutritional attributes of 'Wonderful' pomegranate juices extracted from separated arils with those from pressed whole fruits. RESULTS Five different sensory tests were conducted to evaluate the flavor quality of 'Wonderful' pomegranate juices. Consumer acceptance tests revealed that juice from separated arils achieved significantly higher likability scores than that from whole pressed fruits. Furthermore, preference tests revealed that 84% of the tasters preferred the juice extracted from separated arils whereas only 16% preferred the juice from whole pressed fruits. Sensory discrimination tests (triangle tests) revealed that tasters significantly distinguished between the two juices at P ≤ 0.01. Descriptive tests by a trained panel and sensory analysis with an electronic tongue demonstrated that juice from whole pressed fruits was more astringent and had a stronger aftertaste than juice from separated arils. Juice from pressed whole fruits contained significantly higher levels of phenols and hydrolysable tannins, which led to higher astringency. CONCLUSIONS Pomegranate juice extracted from separated arils was less astringent and more preferred by tasters than juice from whole pressed fruits. Nonetheless, juice from separated arils has lower nutritional benefits.
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Affiliation(s)
- Lina Mayuoni Kirshenbaum
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
- Faculty of Agricultural, Food and Environmental Quality Sciences, Hebrew University of Jerusalem, Rehovot, 76100, Israel
| | - Ofir Benjamin
- Department of Food Science, Tel Hai College, Upper Galilee, 12210, Israel
- MIGAL - Galilee Research Center, Kiryat Shmona, 11016, Israel
| | - Ron Porat
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
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Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0410-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Beaulieu JC, Stein-Chisholm R. HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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36
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Carbonell-Barrachina ÁA, Memmi H, Noguera-Artiaga L, Gijón-López MDC, Ciapa R, Pérez-López D. Quality attributes of pistachio nuts as affected by rootstock and deficit irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2866-2873. [PMID: 25428819 DOI: 10.1002/jsfa.7027] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2014] [Revised: 11/13/2014] [Accepted: 11/23/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND In this work, the influence of two regulated deficit irrigation (RDI) treatments and three different rootstocks on the quality of pistachios was evaluated by analyzing different parameters: morphological analysis, physicochemical analysis and sensory analysis. RESULTS The results obtained in terms of the choice of rootstock revealed that Pistacia atlantica had increased production yields, nut weight, mineral content, higher intensities of characteristic sensory attributes and a higher degree of consumer satisfaction, than the other rootstocks studied. Moreover, the results established that the application of RDI on pistachio cultivation had no significant influence on production yield, weight, size, colour, water activity or mineral composition. Furthermore, T1 treatment (stem water potential < -1.3 MPa) resulted in higher intensities of characteristic sensory attributes and a greater level of satisfaction among international consumers. CONCLUSION These results confirm that the application of deficit irrigation (T1) contributes to an increase in overall product quality. Furthermore, Pistacia atlantica rootstock provided better yield and quality than the other rootstocks studied.
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Affiliation(s)
- Ángel A Carbonell-Barrachina
- Food Quality and Safety Research Group, Department of Agrofood Technology, Universidad Miguel Hernández de Elche, 03312, Orihuela, Alicante, Spain
| | - Houssem Memmi
- Servicio de Investigación Agraria de la JCCM, Centro Agrario 'El Chaparrillo', 13071, Ciudad Real, Spain
| | - Luis Noguera-Artiaga
- Food Quality and Safety Research Group, Department of Agrofood Technology, Universidad Miguel Hernández de Elche, 03312, Orihuela, Alicante, Spain
| | | | - Rafał Ciapa
- Food Quality and Safety Research Group, Department of Agrofood Technology, Universidad Miguel Hernández de Elche, 03312, Orihuela, Alicante, Spain
| | - David Pérez-López
- Technical University of Madrid, Departamento Producción Vegetal: Fitotecnia, Ciudad Universitaria s/n, 28040, Madrid, Spain
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Galindo A, Noguera-Artiaga L, Cruz ZN, Burló F, Hernández F, Torrecillas A, Carbonell-Barrachina ÁA. Sensory and physico-chemical quality attributes of jujube fruits as affected by crop load. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.055] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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38
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Peña-Estévez ME, Gómez PA, Artés F, Aguayo E, Martínez-Hernández GB, Otón M, Galindo A, Artés-Hernández F. Quality changes of fresh-cut pomegranate arils during shelf life as affected by deficit irrigation and postharvest vapour treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2325-2336. [PMID: 25307408 DOI: 10.1002/jsfa.6954] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2014] [Revised: 09/26/2014] [Accepted: 10/08/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND The effect of two sustained deficit irrigation (SDI) strategies, compared to a control, on postharvest physicochemical, microbial, sensory quality attributes and anthocyanin content of fresh-cut pomegranates arils throughout 18 days at 5 °C was studied. Furthermore, the effect of vapour treatments (4, 7 and 10 s) compared to a conventional sanitizing treatment with NaClO on such quality parameters in combination with the preharvest treatments was also studied. RESULTS According to sensory analyses, the shelf life of arils from control and SDI-irrigated fruit was established in 14 and 18 days at 5 °C, respectively, showing 4 and 7 s vapour treatment time the best sensory quality. No significant change was observed in physicochemical quality attributes, across all treatments during storage, while low microbial loads were registered (<3 log CFU g(-1)) after shelf life. Postharvest treatments that had least effect on anthocyanin content on processing day were 7 and 10 s. CONCLUSION Vapour treatments of 7-10 s applied to pomegranate arils led to an extended shelf life up to 18 days at 5 °C with better results in SDI-irrigated samples with a water saving of 6-11%.
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Affiliation(s)
- María E Peña-Estévez
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, 30203, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
| | - Francisco Artés
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, 30203, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, 30203, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
| | - Ginés Benito Martínez-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, 30203, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
| | - Mariano Otón
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
| | - Alejandro Galindo
- Irrigation Department, Centro de Edafología y Biología Aplicada del Segura (CSIC), E-30100, Espinardo, Murcia, Spain
| | - Francisco Artés-Hernández
- Postharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, 30203, Cartagena, Murcia, Spain
- Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30202, Cartagena, Murcia, Spain
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Beaulieu J, Lloyd S, Preece J, Moersfelder J, Stein-Chisholm R, Obando-Ulloa J. Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm. Food Chem 2015; 181:354-64. [DOI: 10.1016/j.foodchem.2015.02.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2014] [Revised: 02/04/2015] [Accepted: 02/05/2015] [Indexed: 10/24/2022]
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Koppel K, Anderson EL, Chambers E. Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1066-1071. [PMID: 24961500 DOI: 10.1002/jsfa.6799] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2014] [Revised: 05/12/2014] [Accepted: 06/18/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND The objective of this study was to determine the effect of technological treatment on pomegranate juice flavor characteristics, aromatic compounds and physicochemical properties. Fresh, fresh frozen, pasteurized and reconstituted juice samples were made from Wonderful variety pomegranates. The samples were analyzed for their flavor profiles, aromatic compound content and physicochemical parameters (total soluble solids, pH, acidity and total phenolic content). RESULTS The results indicated differences among the samples' flavor characteristics. The most differentiated was the reconstituted sample with fermented and brown flavors, while fresh, fresh frozen, and pasteurized samples did not vary as much. Concentration of aromatic compounds was lower than expected. However, this finding was in line with the flavor profiles of the samples. Some flavors as well as total phenolic content were found to be lower than what has been previously reported, and this may be the result of a number of variables such as the season, growing region and subspecies of the fruit variety. CONCLUSIONS Processing has an effect on pomegranate juice properties; however, the effect is different depending on the processing method chosen. Drying and reconstituting pomegranate seeds have an impact on flavor and aromatic compounds, as well as total phenolic content.
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Affiliation(s)
- Kadri Koppel
- The Sensory Analysis Center, Kansas State University, Manhattan, KS 66502, USA
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41
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Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers. BEVERAGES 2015. [DOI: 10.3390/beverages1010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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42
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Bett-Garber KL, Watson MA, Lea JM, Bai J, Baldwin E, Raithore S. Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements. J FOOD QUALITY 2014. [DOI: 10.1111/jfq.12113] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
| | | | - Jeanne M. Lea
- Southern Regional Research Center; USDA; ARS; New Orleans LA
| | - Jinhe Bai
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
| | - Elizabeth Baldwin
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
| | - Smita Raithore
- Citrus and Other Subtropical Products Research; USDA; ARS; Fort Pierce FL
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43
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Galindo A, Calín-Sánchez A, Collado-González J, Ondoño S, Hernández F, Torrecillas A, Carbonell-Barrachina AA. Phytochemical and quality attributes of pomegranate fruits for juice consumption as affected by ripening stage and deficit irrigation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2259-65. [PMID: 24374851 DOI: 10.1002/jsfa.6551] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2013] [Accepted: 12/24/2013] [Indexed: 05/20/2023]
Abstract
BACKGROUND Pomegranate (PG) is a drought resistant crop, thriving well with scarce water resources. The non-climateric character of PG remarks the importance of determining the optimum harvest time to improve quality and phytochemical properties of PG. RESULTS The influence of two different irrigation treatments on physico-chemical and phytochemical parameters of PG was assessed. Control trees (T0) were over irrigated (105% ETo). From the beginning of the second half of rapid fruit growth period to the last harvest, T1 plants were subjected to sustained deficit irrigation (33% ETo). Results indicated that T1 fruits exhibited a darker and more intense garnet colour than T0 fruits, but deficit irrigation led to a significant decrease in total fruit yield and number of total fruits per tree. T1 fruits showed similar bioactive quality than T0 fruits; however, T1 fruits advanced the optimal harvest time by about 7-8 days with respect to T0 fruits. CONCLUSIONS Late-pomegranate fruits were rich in phytochemicals and could be of great interest to the juice industry. Knowledge of these trends is important, especially to improve PG juice quality and to contribute to the sustainability of PG culture with respect to water, fertiliser and energy saving.
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Affiliation(s)
- Alejandro Galindo
- Department of Irrigation, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain
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Cerdán-Calero M, Sendra JM, Sentandreu E. Determination of the antiradical activity and kinetics of pomegranate juice using 2,2-diphenylpicyrl-1-hydrazyl as the antiradical probe. FOOD SCI TECHNOL INT 2014; 21:277-83. [PMID: 24837593 DOI: 10.1177/1082013214533687] [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: 09/03/2013] [Accepted: 04/02/2014] [Indexed: 11/17/2022]
Abstract
Whole fruit pomegranate (Punica granatum L.) juice of the 'Wonderful' cultivar was characterized through the elucidation of its antiradical kinetics and activity using 2,2-diphenyl-1-picrylhydrazyl as the antiradical probe. Time-dependent concentration of 2,2-diphenyl-1-picrylhydrazyl during its reduction by the juice has been adjusted through a non-linear parametric fitting. Determined total antiradical activity was high, able to reduce 84.58 µmol/l of 2,2-diphenyl-1-picrylhydrazyl per concentration unit of juice (µl/ml), equivalent to a concentration of 42.29 mmol/l of ascorbic acid (or Trolox). Partial antiradical activities due to the fast-, medium- and slow-kinetics were 49.09, 18.16 and 17.33 µmol/l of reduced 2,2-diphenyl-1-picrylhydrazyl per concentration unit of juice (µl/ml), respectively. The corresponding rate constant for the fast-, medium- and slow-kinetics were κ 1 = 6.03, κ 2 = 0.169 and κ 3 = 0.0094 (μl l)/(ml µmol min), respectively. This methodology allows characterization of samples through the accurate determination of the kinetics of their antiradical features, avoiding the use of empirical approximations that hinder the realistic comparison between extracts independently of their origin.
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Affiliation(s)
| | - José M Sendra
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Paterna, Spain
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Nuncio-Jáuregui N, Calín-Sánchez Á, Hernández F, Carbonell-Barrachina ÁA. Pomegranate juice adulteration by addition of grape or peach juices. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:646-55. [PMID: 23847043 DOI: 10.1002/jsfa.6300] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2013] [Revised: 06/20/2013] [Accepted: 07/11/2013] [Indexed: 05/24/2023]
Abstract
BACKGROUND Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, owing to the limited production and high price of fresh pomegranates, adulteration of pomegranate juice seems to be happening. Hence it is imperative to establish criteria for detecting adulteration. RESULTS Addition of grape juice significantly increased the contents of Ca, Mg and Fe and especially tartaric acid and proline and simultaneously decreased the content of K. Addition of peach juice up to 10% (v/v) only resulted in a significant increase in sucrose content. Regarding the volatile composition, adulteration of pomegranate juice with grape juice resulted in significant increases in acetic acid, isoamyl butyrate and especially 1-hexanol and linalool, while adulteration with peach juice resulted in significant increases in butyl acetate, isobutyl butyrate, benzyl acetate and especially isoamyl butyrate. CONCLUSION The control protocols used in this study can serve as a basis for identification of pomegranate juice adulteration. It is important to highlight that it is necessary to simultaneously analyze and have results from several parameters to conclude that a particular pomegranate juice has been adulterated by mixing with another fruit juice.
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Affiliation(s)
- Nallely Nuncio-Jáuregui
- Grupo Calidad y Seguridad Alimentaria, Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, E-03312, Orihuela, Alicante, Spain
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Mayuoni-Kirshinbaum L, Porat R. The flavor of pomegranate fruit: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:21-7. [PMID: 23881410 DOI: 10.1002/jsfa.6311] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2013] [Revised: 07/14/2013] [Accepted: 07/23/2013] [Indexed: 05/24/2023]
Abstract
Despite the increasing commercial importance of pomegranate, especially because of its recently discovered health-promoting benefits, relatively little is yet known regarding its sensory quality and flavor preferences, or about the biochemical constituents that determine its sensory characteristics. The perceived flavor of pomegranate fruit results from the combination of various taste, aroma and mouthfeel sensations. The taste is governed mainly by the presence of sugars (glucose and fructose) and organic acids (primarily citric and malic acids). The aroma evolves from the presence of dozens of volatiles, including alcohols, aldehydes, ketones, and terpenes, which provide a mixture of various 'green', 'woody', 'earthy', 'fruity', 'floral', 'sweet' and 'musty' notes. In addition, the sensory satisfaction during the eating of pomegranate arils is complemented by various mouthfeel sensations, including seed hardness and astringency sensations. In the present review we will describe the sensory quality and flavor preferences of pomegranate fruit, including the genetic diversity in flavor characteristics among distinct varieties. In addition, we will describe the dynamic changes that occur in fruit flavor during fruit ripening and postharvest storage.
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Affiliation(s)
- Lina Mayuoni-Kirshinbaum
- Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, Bet Dagan, 50250, Israel
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47
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Vázquez-Araújo L, Nuncio-Jáuregui PN, Cherdchu P, Hernández F, Chambers E, Carbonell-Barrachina ÁA. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12472] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Laura Vázquez-Araújo
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
- Department of Chemical Engineering; University of Vigo; 32004 Ourense Spain
| | - Paloma N. Nuncio-Jáuregui
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Panat Cherdchu
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Francisca Hernández
- Department of Vegetal Production; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
| | - Edgar Chambers
- Department of Human Nutrition; The Sensory Analysis Center; Kansas State University; Manhattan KS 66506-1407 USA
| | - Ángel A. Carbonell-Barrachina
- Food Quality and Safety; AgroFood Technology Department; Universidad Miguel Hernández; 03312 Orihuela, Alicante Spain
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48
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Andreu-Sevilla AJ, Mena P, Martí N, García Viguera C, Carbonell-Barrachina ÁA. Volatile composition and descriptive sensory analysis of pomegranate juice and wine. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.007] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Mayuoni-Kirshinbaum L, Daus A, Porat R. Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12126] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
| | - Avinoam Daus
- Department of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6; Bet Dagan; 50250; Israel
| | - Ron Porat
- Department of Postharvest Science of Fresh Produce; ARO, the Volcani Center; P.O. Box 6; Bet Dagan; 50250; Israel
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50
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Punica granatum. EDIBLE MEDICINAL AND NON-MEDICINAL PLANTS 2013. [PMCID: PMC7122081 DOI: 10.1007/978-94-007-5653-3_10] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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