1
|
Yuan K, Wu G, Li X, Zeng Y, Wen X, Liu R, Jiang X, Tian L, Sun J, Bai W. Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner. Food Res Int 2024; 175:113732. [PMID: 38128989 DOI: 10.1016/j.foodres.2023.113732] [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: 09/02/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Anthocyanins deteriorate during fermentation to varying degrees depending on the structure of the anthocyanin, thus affecting the sensory quality of the wine, and the degradation of anthocyanins is closely associated with the β-glycosidase. In this study, the alcoholic fermentation systems containing cyanidin-3-O-glucoside (C3G), peonidin-3-O-glucoside (Pn3G), delphinidin-3-O-glucoside (D3G), petunidin-3-O-glucoside (Pt3G), and malvidin-3-O-glucoside (M3G) incubated for eight days. Our results indicated that the color of the systems containing different anthocyanins saw significant and dissimilar changes during fermentation, in relation to anthocyanin degradation. The five anthocyanins showed varying degradation degrees, which are relevant to theβ-glycosidase produced by yeast. Enzyme kinetics and molecular docking analysis showed the affinity between anthocyanins and β-glucosidase: C3G < M3G < Pn3G < Pt3G < D3G. This study demonstrated that β-glycosidase had distinct effects on anthocyanins with diverse structures, resulting in different color changes in fermentation systems. It provided a potential strategy for sensory quality improvement during the fermentation of fruit wines rich in anthocyanins.
Collapse
Affiliation(s)
- Kailan Yuan
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Guangkai Wu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xusheng Li
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Yingyu Zeng
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xinyuan Wen
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Ruijing Liu
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Xinwei Jiang
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Lingmin Tian
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China
| | - Jianxia Sun
- School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, 510006, PR China
| | - Weibin Bai
- Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Jinan University, Guangzhou, 510632, PR China.
| |
Collapse
|
2
|
Wang L, Wen H, Yang N, Li H. Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality. PLoS One 2023; 18:e0283303. [PMID: 37352305 PMCID: PMC10289396 DOI: 10.1371/journal.pone.0283303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 03/05/2023] [Indexed: 06/25/2023] Open
Abstract
Two different drying methods (vacuum freeze-drying and hot-air drying) were used to dry mulberry of three varieties 'Baiyuwang'(D1), 'Longsang'(D2) and 'Zhongshen.1'(D3), and the fresh fruit of each variety was used as the control. The effects of different processing conditions on the physical characteristics, nutrients, functional components and antioxidant activity of mulberry fruit were analyzed. The results show that after different drying methods, after vacuum freeze-drying, the physical properties of dried mulberry fruit such as wettability, hygroscopic property and water retention, soluble protein, ascorbic acid and other nutrients, functional components such as polyphenols, resveratrol, chlorogenic acid and anthocyanin, and antioxidant activities such as DPPH free radical scavenging ability and ABTS free radical scavenging ability were superior to hot air drying (P < 0.01). It was concluded that vacuum freeze drying was more beneficial for retaining the original quality of mulberry than hot air drying. This study can provide a retaining theoretical basis for mulberry deep processing and comprehensive development and utilization.
Collapse
Affiliation(s)
- Li Wang
- College of Forestry, Agricultural University of Hebei, Hebei, P.R. China
- Key Laboratory of Germplasm Resources of Forest Tree and Forest Protection of Hebei Province, Baoding, China
| | - Haichao Wen
- College of Forestry, Agricultural University of Hebei, Hebei, P.R. China
- Key Laboratory of Germplasm Resources of Forest Tree and Forest Protection of Hebei Province, Baoding, China
| | - Ningwei Yang
- College of Forestry, Agricultural University of Hebei, Hebei, P.R. China
- Key Laboratory of Germplasm Resources of Forest Tree and Forest Protection of Hebei Province, Baoding, China
| | - Hongjiao Li
- College of Forestry, Agricultural University of Hebei, Hebei, P.R. China
- Key Laboratory of Germplasm Resources of Forest Tree and Forest Protection of Hebei Province, Baoding, China
| |
Collapse
|
3
|
Shi S, Wei Y, Lin X, Liang H, Zhang S, Chen Y, Dong L, Ji C. Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
4
|
The anthocyanin's role on the food metabolic pathways, color and drying processes: An experimental and theoretical approach. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Mei Y, Xie H, Liu S, Zhu J, Zhao S, Wei C. Metabolites and Transcriptional Profiling Analysis Reveal the Molecular Mechanisms of the Anthocyanin Metabolism in the "Zijuan" Tea Plant (Camellia sinensis var. assamica). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:414-427. [PMID: 33284608 DOI: 10.1021/acs.jafc.0c06439] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Anthocyanins are natural colorants that have attracted increasing attention because of their extensive range of antioxidant, antimutagenic, and health-promoting properties. The mechanism of anthocyanin synthesis has been studied in "Zijuan" tea, a representative anthocyanin-rich tea plant. However, the molecular basis underlying the transformation and degradation of anthocyanins is less-thoroughly understood. In this study, we compare "Zijuan" with a similar variety, "Yunkang 10", for transcriptome and metabolite analysis. In total, four glycosylated anthocyanins were identified in "Zijuan", including delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, delphinidin 3-O-(6-O-p-coumaroyl) galactoside, and cyanidin 3-O-(6-O-p-coumaroyl) galactoside, and the glycosyl might determine the stable accumulation of anthocyanins. Several differentially expressed genes and transcription factors regulating the anthocyanin metabolism were identified, in which the significantly upregulated ANS, 3GT, 3AT, MYB, and WRKY were determined to be responsible for increasing and transforming anthocyanins. Moreover, by comparing the different positions of leaves in "Zijuan" and "Ziyan", we found that the pivotal genes regulating the biosynthesis of anthocyanins in "Zijuan" and "Ziyan" were different, and the degradation genes played different roles in the hydrolyzation of anthocyanins. These results provide further information on the molecular regulation of anthocyanin balance in tea plants.
Collapse
Affiliation(s)
- Yu Mei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| | - Hui Xie
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| | - Shengrui Liu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| | - Junyan Zhu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| | - Shiqi Zhao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| | - Chaoling Wei
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, West 130 Changjiang Road, Hefei, Anhui 230036, China
| |
Collapse
|
6
|
Maimaiti N, Aili N, Khan MK, Tang Z, Jiang G, Liu Z. Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry. Chin J Chem Eng 2020. [DOI: 10.1016/j.cjche.2020.03.036] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Gao J, Xue J, Xue Y, Liu R, Ren X, Wang S, Zhang X. Transcriptome sequencing and identification of key callus browning-related genes from petiole callus of tree peony (Paeonia suffruticosa cv. Kao) cultured on media with three browning inhibitors. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 149:36-49. [PMID: 32035251 DOI: 10.1016/j.plaphy.2020.01.029] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 01/18/2020] [Accepted: 01/18/2020] [Indexed: 06/10/2023]
Abstract
Tree peony (Paeonia suffruticosa Andrews) has ornamental, oil, and medicinal values, and demand in the markets for uniform tree peony seedlings is increasing. Micropropagation could quickly propagate uniform seedlings. However, the heavy browning phenomenon hinders large-scale development of uniform tree peony seedlings. In this paper, we measured the total phenolic compounds content, and sequenced the transcriptomes of tree peony 'Kao' petiole calluses cultured on media with three browning antagonist treatments and fresh petioles to identify the key genes involved in callus browning. Polyvinylpyrrolidone (PVP) treatment can reduce production of phenolic compounds and promote callus regeneration. A total of 218,957 unigenes were obtained from fresh petiole and three kinds of browning petiole calluses by transcriptome sequencing. The average sequence length of unigenes was 446 bp with an N50 of 493 bp. Functional annotation analysis revealed that 43,428, 45,357, 31,194, 30,019, and 21,357 unigenes were annotated using the NCBI-NR database, Swiss-Prot, KOG, GO, and KEGG, respectively. In total, 33 differentially expressed genes (DEGs) were identified as potentially associated with callus browning. Among these DEGs, 12 genes were predicted to participate in phenolic compounds biosynthesis, three genes were predicted to be involved in phenolic compounds oxidation, and six genes were predicted to participate in callus regeneration. Moreover, six transcription factors were observed to be differentially expressed in the fresh petiole and three treated petioles in tree peony. This study comprehensively identifies browning-related gene resources and will possibly help in deciphering the molecular mechanisms of callus browning of tree peony in the future.
Collapse
Affiliation(s)
- Jie Gao
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Jingqi Xue
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Yuqian Xue
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Rong Liu
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Xiuxia Ren
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Shunli Wang
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops, Ministry of Agriculture and Rural Affairs, PR China, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Institute of Peony, Chinese Academy of Agricultural Sciences, Beijing, 100081, China.
| | - Xiuxin Zhang
- National Agricultural Science & Technology Center, Chengdu, China.
| |
Collapse
|
8
|
Nie Q, Feng L, Hu J, Wang S, Chen H, Huang X, Nie S, Xiong T, Xie M. Effect of fermentation and sterilization on anthocyanins in blueberry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1459-1466. [PMID: 27384605 DOI: 10.1002/jsfa.7885] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 07/01/2016] [Accepted: 07/01/2016] [Indexed: 05/07/2023]
Abstract
BACKGROUND Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography-mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. RESULTS A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized-fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. CONCLUSIONS The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qixing Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Sunan Wang
- Canadian Food and Wine Institute, Niagara College, Niagara-on-the-Lake, Ontario, L0S 1 J0, Canada
| | - Haihong Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Xiaojun Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China
| |
Collapse
|
9
|
Siddiq M, Dolan KD. Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.). Food Chem 2016; 218:216-220. [PMID: 27719900 DOI: 10.1016/j.foodchem.2016.09.061] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 09/07/2016] [Accepted: 09/08/2016] [Indexed: 10/21/2022]
Abstract
Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the most readily oxidized substrate followed by 4-methylcatechol, DL-DOPA, and dopamine. Blueberry PPO showed a Km of 15mM and Vmax of 2.57 ΔA420nm/min×10-1, determined with catechol. PPO was completely inactivated in 20min at 85°C, however, after 30minat 75°C it showed about 10% residual activity. Thermal treatment at 55 and 65°C for 30min resulted in the partial inactivation of PPO. Ascorbic acid, sodium diethyldithiocarbamic acid, L-cysteine, and sodium metabisulfite were effective inhibitors of PPO at 1.0mM. Benzoic acid and cinnamic acid series inhibitors showed relatively weak inhibition of PPO (21.8-27.6%), even at as high as 2.0mM concentration.
Collapse
Affiliation(s)
- M Siddiq
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA.
| | - K D Dolan
- Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA
| |
Collapse
|
10
|
Kessy HNE, Hu Z, Zhao L, Zhou M. Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp. Molecules 2016; 21:molecules21060729. [PMID: 27271581 PMCID: PMC6273031 DOI: 10.3390/molecules21060729] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2016] [Revised: 05/13/2016] [Accepted: 05/30/2016] [Indexed: 11/16/2022] Open
Abstract
The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reached. The total phenolic compounds, flavonoids, anthocyanins, proanthocyanidins and individual procyanidins, and antioxidant activity were analyzed. The combination of blanching and drying at 60 °C significantly (p < 0.05) improved the release of phenolic compounds, individual procyanidins, and the extracts′ antioxidant capacity compared with the unblanched hot air oven-dried and open air–dried pericarps. Drying of fresh unblanched litchi pericarps in either open air or a hot air oven caused significant losses (p < 0.05) in phenolic compounds and individual procyanidins, leading to a reduction in the antioxidant activity. A similar increase, retention or reduction was reflected in flavonoids, proanthocyanidins and anthocyanins because they are sub-groups of phenolic compounds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryldydrazyl (DPPH) radical-scavenging capacity of the treated pericarps were significantly correlated (r ≥ 0.927, p < 0.01) with the total phenolic compounds. Thus, the combination of steam blanching and drying treatments of fresh litchi pericarps could produce a stable and dry litchi pericarp that maintains phenolic compounds and antioxidant capacity as a raw material for further recovery of the phytochemicals.
Collapse
Affiliation(s)
- Honest N E Kessy
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Zhuoyan Hu
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Lei Zhao
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| | - Molin Zhou
- Department of Food Engineering, College of Food Science, South China Agricultural University, 483, Wushan Road, Guangzhou 510642, China.
| |
Collapse
|
11
|
Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.01.001] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
12
|
Ying X, Liu W, Hui G. Litchi freshness rapid non-destructive evaluating method using electronic nose and non-linear dynamics stochastic resonance model. Bioengineered 2016; 6:218-21. [PMID: 25920547 DOI: 10.1080/21655979.2015.1011032] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Abstract
In this paper, litchi freshness rapid non-destructive evaluating method using electronic nose (e-nose) and non-linear stochastic resonance (SR) was proposed. EN responses to litchi samples were continuously detected for 6 d Principal component analysis (PCA) and non-linear stochastic resonance (SR) methods were utilized to analyze EN detection data. PCA method could not totally discriminate litchi samples, while SR signal-to-noise ratio (SNR) eigen spectrum successfully discriminated all litchi samples. Litchi freshness predictive model developed using SNR eigen values shows high predictive accuracy with regression coefficients R(2) = 0 .99396.
Collapse
Affiliation(s)
- Xiaoguo Ying
- a School of Information Engineering; Key Laboratory of Forestry Intelligent Monitoring and Information Technology of Zhejiang Province; Zhejiang A & F University ; Linan , China
| | | | | |
Collapse
|
13
|
Effects of blending wheatgrass juice on enhancing phenolic compounds and antioxidant activities of traditional kombucha beverage. J Food Drug Anal 2015; 23:709-718. [PMID: 28911487 PMCID: PMC9345444 DOI: 10.1016/j.jfda.2015.01.009] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2014] [Revised: 01/16/2015] [Accepted: 01/27/2015] [Indexed: 11/20/2022] Open
Abstract
Traditional kombucha is a fermented black tea extract and sugar. Sweetened black tea (10% w/v) and wheatgrass juice (WGJ) were mixed in various ratios and used as fermentation substrate for enhancing phenolic compounds and antioxidant activity. Starter, comprising of yeast (Dekkera bruxellensis) and acetic acid bacteria (Gluconacetobacter rhaeticus and Gluconobacter roseus), was inoculated at 20% (v/v), and fermented statically at 29 ± 1°C for 12 days. The results showed that the total phenolic and flavonoid contents and antioxidant activity of the modified kombucha were higher than those of traditional preparations. All WGJ-blended kombucha preparations were characterized as having higher concentrations of various phenolic compounds such as gallic acid, catechin, caffeic acid, ferulic acid, rutin, and chlorogenic acid as compared to traditional ones. Addition of WGJ resulted in the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability of kombucha being > 90%, while the oxygen radical absorbance capacity increased from 5.0 μmol trolox equivalents/mL to 12.8 μmol trolox equivalents/mL as the ratio of WGJ increased from 0% to 67% (v/v). The highest antioxidant activity was obtained using a 1:1 (v/v) black tea decoction to WGJ ratio and 3 days of fermentation, producing various types of phenolic acids. These results suggest that intake of fermented black tea enhanced with wheatgrass juice is advantageous over traditional kombucha formulas in terms of providing various complementary phenolics and might have more potential to reduce oxidative stress.
Collapse
|
14
|
Bhushan B, Pal A, Narwal R, Meena VS, Sharma PC, Singh J. Combinatorial approaches for controlling pericarp browning in Litchi (Litchi chinensis) fruit. Journal of Food Science and Technology 2015; 52:5418-26. [PMID: 26344958 DOI: 10.1007/s13197-015-1712-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2014] [Accepted: 01/02/2015] [Indexed: 11/28/2022]
Abstract
The availability of fruit like litchi has been limited by variability in yield, alternate bearing, seasonal differences and most commonly post harvest problems. The litchi fruit has a very short shelf-life during which red color turns brown which greatly affects the appeal to consumer although not the unique flavor. This review article focuses on the post harvest problems especially browning of litchi. The pericarp of litchi is also sensitive to desiccation and turns brown and brittle once moisture is reduced to half. A large number of approaches have been tried to solve this problem starting from hydro-cooling to gamma irradiation but single approach could not suffice for all. In modern era, the logical base of controlling browning is either to control the responsible enzyme or remove the undesirable product of enzyme catalyzed reaction. Thus enzyme technology with good postharvest practice can definitely solve this problem.
Collapse
Affiliation(s)
- Bharat Bhushan
- Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India
| | - Ajay Pal
- Department of Chemistry and Biochemistry, College of Basic Sciences & Humanities, CCS Haryana Agricultural University, Hisar, 125004 India
| | - Rajesh Narwal
- Department of Chemistry and Biochemistry, College of Basic Sciences & Humanities, CCS Haryana Agricultural University, Hisar, 125004 India
| | - Vijay Singh Meena
- Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India
| | - Pritam Chand Sharma
- Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India
| | - Jitendra Singh
- Horticultural Crop Processing Division, ICAR-Central Institute of Post Harvest Engineering and Technology, Abohar, 152116 India
| |
Collapse
|
15
|
Turfan Ö, Türkyilmaz M, Yemİş O, Özkan M. Effects of Clarification and Storage on Anthocyanins and Color of Pomegranate Juice Concentrates. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00451.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Affiliation(s)
- Özge Turfan
- Water Control Laboratory; Municipality of Antalya; Antalya; Turkey
| | - Meltem Türkyilmaz
- Golbasi District Directorate of Agriculture; Ministry of Food, Agriculture and Animal Husbandry; Ankara; Turkey
| | - Oktay Yemİş
- Department of Food Engineering; Faculty of Engineering; Pamukkale University; Denizli; Turkey
| | - Mehmet Özkan
- Department of Food Engineering; Faculty of Engineering; Ankara University; Diskapi; Ankara; 06110; Turkey
| |
Collapse
|
16
|
Reichel M, Triani R, Wellhöfer J, Sruamsiri P, Carle R, Neidhart S. Vital Characteristics of Litchi (Litchi chinensis Sonn.) Pericarp that Define Postharvest Concepts for Thai Cultivars. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-011-0762-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
17
|
Liu JW, Huang YY, Ding J, Liu C, Xiao XD, Ni DJ. Prokaryotic expression and purification of Camellia sinensis polyphenol oxidase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2490-2494. [PMID: 20661922 DOI: 10.1002/jsfa.4111] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) causes the postharvest loss of fruits and vegetables but is also a key factor in the quality development of tea. However, there are no reports on engineered active plant PPO purified from prokaryotic cells. RESULTS In this study the ppo gene of about 1800 bp from Camellia sinensis cv. Yihongzao was successfully cloned and expressed in Escherichia coli. The PPOs purified from both the soluble fraction and the inclusion bodies showed activity. In addition, 1.0 × 10(-7) mol L(-1) Cu(2+) and acidic conditions were found to be favourable for the engineered PPO catalysis of catechol oxidation. CONCLUSION This paper represents the first report on C. sinensis ppo expression in E. coli and engineered active PPO purification. The results of the study provide a basis for the large-scale preparation and application of PPO.
Collapse
Affiliation(s)
- Jing-wei Liu
- State Key Laboratory of Agricultural Microbiology, Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | | | | | | | | | | |
Collapse
|
18
|
Hajare SN, Saxena S, Kumar S, Wadhawan S, More V, Mishra B, Narayan Parte M, Gautam S, Sharma A. Quality profile of litchi (Litchi chinensis) cultivars from India and effect of radiation processing. Radiat Phys Chem Oxf Engl 1993 2010. [DOI: 10.1016/j.radphyschem.2010.03.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
19
|
Ruenroengklin N, Yang B, Lin H, Chen F, Jiang Y. Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.063] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
20
|
Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:6285-6291. [PMID: 19545116 DOI: 10.1021/jf900836b] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Anthocyanin stability was assessed over temperatures ranging from 30 to 90 degrees C for seven products: blood orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the blood orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in blood orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for blood orange and blackberry and 47-61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only slight protection for the anthocyanins. The increasing content of dissolved oxygen, from 0.5 to 8.5 g/L, did not significantly increase the rate constant. For both isothermal and nonisothermal treatments, all three models accurately predicted anthocyanin losses from different food matrices.
Collapse
Affiliation(s)
- Mady Cisse
- Ecole Supérieure Polytechnique, Université Cheikh Anta Diop, BP 5085, Dakar Fann, Senegal
| | | | | | | | | |
Collapse
|