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Sun Y, Zhang H, Peng W, Sun P, Ye X. Release of glycosidically-bound volatiles in orange juice under natural conditions. Food Chem 2023; 429:136827. [PMID: 37459712 DOI: 10.1016/j.foodchem.2023.136827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 09/20/2022] [Accepted: 07/04/2023] [Indexed: 08/24/2023]
Abstract
Glycosidically-bound volatiles (GBV) can be released by exogenous acid and enzymatic hydrolysis. However, the liberation of GBV in natural juice is not reported. It was found that part of the GBV in orange juice (OJ) under natural conditions can be released and the types of volatiles were considerably fewer than the ones under exogenous acid, or enzymatic hydrolysis. Seven types of aroma substances were released under endogenous enzyme, among which ethyl 3-hydroxyhexanoate and eugenol are characteristic aroma substances of OJ. Six kinds of aroma substances can be released under natural acidic conditions, none are characteristic aroma substances of OJ. Ten kinds of substances were released under endogenous enzymes in combination with the acidic condition, among which benzyl alcohol, ethyl 3-hydroxyhexanoate, citral, and eugenol are characteristic aroma substances of OJ. The results indicated that GBV may play an important role in resisting the decrease of free aroma in OJ during storage.
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Affiliation(s)
- Yujing Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Hongjuan Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Wei Peng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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Su H, Xiao Z, Yu K, Zhang Q, Lu C, Wang G, Wang Y, Liang J, Huang W, Huang X, Wei F. Use of a purified β-glucosidase from coral-associated microorganisms to enhance wine aroma. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3467-3474. [PMID: 34841541 DOI: 10.1002/jsfa.11694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/24/2021] [Accepted: 11/28/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND β-Glucosidases (3.2.1.21) play essential roles in the removal of nonreducing terminal glucosyl residues from saccharides and glycosides. However, the full potential and different applications of recombinant high-yield microbial β-glucosidase-producing systems remain to be tackled. RESULTS A β-glucosidase gene designated as Mg132 was isolated from a coral microorganism by high-throughput sequencing and functional screening. The deduced amino acid sequences of Mg132 showed a highest identity of 97% with β-glucosidase predicted in the GenBank database. This gene was cloned and overexpressed in Escherichia coli BL21 (DE3) for the first time. The optimal pH and temperature of purified recombinant Mg132 were 8.0 and 50 °C respectively. It exhibited a high level of stability at high concentration of glucose and ethanol, and glucose concentrations below 300 mmol L-1 distinctly stimulated p-nitrophenyl-β-d-glucopyranoside hydrolysis, reaching 200% at 15% ethanol. The Km and Vmax values were 0.293 mmol L-1 and 320 μmol min-1 mg-1 respectively while using p-nitrophenyl-β-d-glucopyranoside as a substrate. Wine treated with Mg132 had an obvious positive catalytic specificity for glycosides, which give a pleasant flavor of temperate fruity and floral aromas. The total concentration of fermentative volatiles was 201.42 ± 10.22 μg L-1 following Mg132 treatment and 99.21 ± 7.72 μg L-1 in control samples. CONCLUSION Good tolerance of winemaking and aroma fermentative properties suggest that Mg132 has potential application in aroma enhancement in wine and warrants further study. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hongfei Su
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Zhenlun Xiao
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Kefu Yu
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
- Southern Marine Science and Engineering Guangdong Laboratory (Zhuhai), Zhuhai, China
| | - Qi Zhang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Chunrong Lu
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Guanghua Wang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Yinghui Wang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Jiayuan Liang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Wen Huang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Xueyong Huang
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
| | - Fen Wei
- Coral Reef Research Center of China, Guangxi University, Nanning, China
- Guangxi Laboratory on the Study of Coral Reefs in the South China Sea, Guangxi University, Nanning, China
- School of Marine Sciences, Guangxi University, Nanning, China
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SUN Y, CUI X, WANG Z. Characterization of a rutin-hydrolyzing enzyme with β-glucosidase activity from tartary buckwheat (Fagopyrum tartaricum) seeds. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.42822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yao SUN
- Shanxi University, China; Taiyuan Institute of Technology, China
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Hu L, Wang J, Ji X, Liu R, Chen F, Zhang X. Selection of non- Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation. Journal of Food Science and Technology 2018; 55:4001-4012. [PMID: 30228398 DOI: 10.1007/s13197-018-3325-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2018] [Accepted: 06/28/2018] [Indexed: 01/22/2023]
Abstract
In order to select the non-Saccharomyces yeasts for orange wine fermentation, the enological traits and volatile compounds formation of ten non-Saccharomyces yeast strains were evaluated through physicochemical methods and solid-phase microextraction coupled to GC-MS, respectively. The results indicated that non-Saccharomyces yeast fermentation had lower maximum populations (7.8-8.0 Log cfu/mL), longer fermentation period (7-10 days), lower ethanol (4.13-7.79%), lower total acids (7.48-8.51 g/L) and higher volatile acids concentrations (0.08-0.23 g/L) when compared with those of Saccharomyces cerevisiae fermentation. Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora occidentalis, Pichia kudriavzevii and Torulaspora delbrueckii were selected as candidates for orange wine fermentation with higher volatile compounds concentration, odor active values and sensory evaluation scores. This study will provide a valuable selection method of non-Saccharomyces yeasts for orange wine fermentation, and an approach to improve the flavor of orange wine or other fruit wine.
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Affiliation(s)
- Lanlan Hu
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Jia Wang
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Xueao Ji
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Rui Liu
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Fusheng Chen
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
| | - Xiuyan Zhang
- 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei Province People's Republic of China
- 2Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei Province People's Republic of China
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Deterre S, Leclair C, Bai J, Baldwin EA, Narciso JA, Plotto A. Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12226] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Sophie Deterre
- U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945
| | - Clotilde Leclair
- U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945
| | - Jinhe Bai
- U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945
| | | | - Jan A. Narciso
- U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945
| | - Anne Plotto
- U.S. Horticultural Research Laboratory, USDA-ARS; Fort Pierce FL 34945
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