The impact of ultrasound-assisted thawing on the bioactive components in juices obtained from blue honeysuckle (Lonicera caerulea L.)

Plant iridoids: Chemistry, dietary sources and potential health benefits

Iridoids, a diverse class of plant food monoterpenoids, are characterized by a cyclopentane-fused pyran ring structure and exhibit extensive structural diversity and functional versatility. This review highlights recent advances in iridoid chemistry, biosynthesis via the methylerythritol phosphate pathway, and advanced extraction techniques such as ultrasound-assisted, microwave-assisted, and supercritical fluid extraction. Analytical methods such as liquid chromatography-mass spectrometry enable precise identification and quantification, advancing the study of their health-promoting properties. Iridoids demonstrate potent antioxidant, anti-inflammatory, neuroprotective, antitumor, antiviral, and hepatoprotective effects suggesting their potential use in functional foods, nutraceuticals, pharmaceuticals, and cosmetics. However, for the successful commercialization of iridoid-based products, future research should aim at the cost-effective production of iridoids using sustainable production systems, biotechnological synthesis, and clinical validation. This review reveals the significant promise of iridoids in enhancing human health through potential product innovation and assessment.

Comparative analysis and investigation of ultrasonication on juice yield and bioactive compounds of kinnow fruit using RSM and ANN models

Ultrasonication (US) is a promising non-thermal technique widely applied in the food sector for improving the extraction process and preserving nutrients. Kinnow fruits have yields of 40-60% juice; the rest of the parts are discarded as waste. The study explored ultrasonication (US) as a pre-treatment to improve juice expression and preserve heat-sensitive nutrients such as vitamin C. The optimization of US treatment was done by varying treatment time (30-90 min) and temperature (30-70 °C) using response surface methodology (RSM). Under optimal conditions, juice yield increased by 14.52% with 4.34% vitamin C loss. The artificial neural network (ANN) model (2-9-1 for yield and 2-10-1 for vitamin C) outperformed the RSM in terms of fitting, predictive ability and accuracy. The kinetic study further indicated that longer US treatment enhanced the total soluble solids (TSS), total phenolic content (TPC), and total color change (ΔE), whereas antioxidant activity and vitamin C content decreased. The yield followed an inverted parabola trend during the kinetic study; yield increased with a k-value of 0.0582 until 30 min and then declined until 60 min with a 0.0253 k-value. These results suggested that US technology has the potential to improve juice yield and maintain nutritional quality.

Ultrasound-assisted enhancement of bioactive compounds in hawthorn vinegar: A functional approach to anticancer and antidiabetic effects

In this study, the effects of ultrasound treatment on bioactive components and functional properties of hawthorn vinegar (Crataegus tanacetifolia) were investigated. Parameters such as total phenolic compound (TPC), total flavonoid content (TFC), ascorbic acid (AA), DPPH radical scavenging activity and CUPRAC reducing capacity were optimised by surface response method (RSM) and 14 min duration and 61.40 % amplitude were determined as the most suitable treatment conditions. The results showed that ultrasound treatment improved the antioxidant properties of hawthorn vinegar by increasing TPC, TFC, DPPH and CUPRAC values. In addition, it was observed that hawthorn vinegar samples exhibited anticancer effects in cell culture experiments. In experiments on A549 (lung), MCF-7 (breast) and HT-29 (colon) cancer cell lines, ultrasound-treated vinegar increased apoptotic effects, suppressed cell migration and reduced necrosis rates in some cell lines. In particular, ultrasound treatment of vinegar resulted in a reduction in the expression of anti-apoptotic genes (BCL-2 and XIAP) and an enhancement in the expression of pro-apoptotic genes (BAX). These findings suggest that ultrasound technology preserves and enhances the bioactive components of hawthorn vinegar, improves its anticancer properties and increases its potential for use as a functional food product.

Amplifying Bioactivity of blue honeysuckle (Lonicera caerulea L.) fruit puree through Ultrasonication: Antioxidant and antiproliferative activity

Blue honeysuckle (Lonicera caerulea L.) serves as a significant reservoir of polyphenol compounds. This impact of ultrasonication processing on the bioaccessibility of blue honeysuckle fruit puree during in vitro digestion was evaluated. The polyphenol compounds, antioxidant capacity and antiproliferative activity were measured, with a particular focus on determining the total proanthocyanidin content of the puree during digestion. The results revealed that the U300 W treatment significantly increased antioxidant content and enhanced the stability of antioxidant capacity, leading to stronger antiproliferative activity. A total of 33 compounds, including 14 phenolic acids, 5 flavanols, 1 flavanol-3-ol, 1 flavanone alcohol, 3 flavanones, 1 flavanone, and 8 non- polyphenols were found in both untreated and ultrasonicated puree during in vitro digestion. The untreated puree contained 22 compounds, while the ultrasonicated puree contained 33. Compared to untreated samples, ultrasonicated samples contained significantly higher levels of loganic acid, dihydrokaempferol, kaempferol derivatives, and plantagoside. Except for vanillic acid, citric acid, protocatechuic acid, and luteolin-4'-O-glucoside, the polyphenols showed a decreasing trend during oral-gastric-small intestinal-colon digestion. The U500 W ultrasonicated fruit puree exhibited the strongest antiproliferative activity. Overall, the results demonstrated that ultrasonication has the potential to enhance the bioaccessibility of antioxidant compounds and the antiproliferative activity of blue honeysuckle fruit puree.

Effects of Drought Stress on Photosynthesis and Chlorophyll Fluorescence in Blue Honeysuckle

Blue honeysuckle (Lonicera caerulea L.) is a deciduous shrub with perennial rootstock found in China. The objectives of this study were to explore the drought tolerance of blue honeysuckle, determine the effect of drought stress on two photosystems, and examine the mechanism of acquired drought tolerance. In this study, blue honeysuckle under four levels of simulated field capacity (100%, 85%, 75%, and 65% RH) was grown in split-root pots for drought stress treatment, for measuring the changes in chlorophyll content, photosynthetic characteristics, and leaf chlorophyll fluorescence parameters. The chlorophyll content of each increased under mild stress and decreased under moderate and severe stress. The net photosynthetic rate, transpiration rate, intercellular carbon dioxide concentration, and stomatal conductance of blue honeysuckle decreased with the increase in water stress. However, the water utilization rate and stomatal limit system increased under mild and moderate stress and decreased under severe stress. The maximum fluorescence (Fm), maximum photochemical efficiency, and quantum efficiency of photosystem II decreased with the decrease in soil water content, and the initial fluorescence increased significantly (p < 0.01). With the decrease in soil water content, the energy allocation ratio parameters decreased under severe drought stress. The main activity of the unit reaction center parameters first increased and then decreased. ABS/CSm, TRo/CSm, ETo/CSm, and REo/CSm gradually declined. After a comprehensive analysis, the highest scores were obtained under adequate irrigation (CK). Overall, we concluded that the water irrigation system of blue honeysuckle should be considered adequate.

Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review

Curation meat products involves multiple stages, including pre-curing processing (thawing, cleaning, and cutting), curing itself, and post-curing processing (freezing, and packaging). Ultrasound are nonthermal processing technology widely used in food industry. This technology is preferred because it reduces the damages caused by traditional processing techniques on food, while simultaneously improving the nutritional properties and processing characteristics of food. The utilization of ultrasonic-assisted curing technology has attracted significant attention within the realm of meat product curing, encouraging extensive research efforts. In terms of curing meat products, ultrasonic-assisted curing technology has been widely studied due to its advantages of accelerating the curing speed, reducing nutrient loss, and improving the tenderness of cured meats. Therefore, this article aims to comprehensively review the application and mechanism of ultrasound technology in various stages of meat product curing. Furthermore, it also elaborates the effects of ultrasonic-assisted curing on the tenderness, water retention, and flavor substances of the meat products during the curing process. Besides, the implication of the ultrasound in the processing of meat curation plays a potent role together with other technologies or methods. The use of ultrasound technology in the process of meat curation was analyzed, which might be a theoretical insight for the industrialization prospects of the meat product.

Comparison of different extraction methods of active ingredients of Chinese medicine and natural products

Like other traditional medicine in the world, Chinese traditional medicine (CTM) has a long history, which is a treasure of the combination of medicine and Chinese classical culture even more than 5000 years. For thousands of years, CTM has made great contributions to the reproduction and health of the Chinese people. It was an efficient therapeutic tool under the guidance of Chinese traditional medical theory, its source is generally natural products, but there are also a small number of it are natural products after some processing methods. In fact, the definition of Chinese medicine (CM) includes both traditional and new CM developed by modern technology. It is well known that the chemical composition of most CM and natural products is very complex, for example, a single herb may contain hundreds of different chemicals, including active ingredients, side effects, and even toxic ingredients. Therefore, the extraction process is particularly crucial for the quality and clinical efficacy of CM and natural products. In this work, a new classification method was proposed to divide the extraction technologies of CM and natural products into 21 kinds in recent years and analyze their status, advantages, and disadvantages. Then put forward a new technical route based on ultra-high-pressure extraction technology for rapid extraction else while removing harmful impurities and making higher utilization of CM and natural products. It is a useful exploration for the extraction industry of medicinal materials and natural products in the world.

Effects of basil seed and guar gums coatings on sensory attributes and quality of dehydrated orange slices using osmotic-ultrasound method

In this work, the effects of gum coating (basil seed and guar gums), ultrasonic power, sonication time, and sucrose concentration on the osmosis dehydration parameters (water loss, solid gain, and rehydration rate), sensory attributes, color changes, and surface shrinkage of dehydrated orange slices using osmotic-ultrasound method were studied. The moisture loss and sucrose gain increased when the ultrasonic duration and sucrose level increased. The edible coating reduced solids absorption, with the lowest sucrose absorption in the basil seed gum-coated slices. Also, the coating increased rehydration rate of dried orange slices, with the highest rehydration ratio in the basil seed gum-coated slices (225.91 %). Edible coating with basil seeds gum improved the sensorial attributes of dried orange slices. The total color difference (ΔE) and surface shrinkage of osmotic dehydrated, dried, and rehydrated orange slices decreased with edible coating pretreatment and increasing in the sonication intensity. As the ultrasound duration enhanced from 5 to 15 min, the average surface shrinkage values of dried and rehydrated orange slices increased from 22.74 % to 26.36 %, and 12.18 % to 15.50 %, respectively. The current work confirmed that the gum coating has the potential to enhance appearance quality and sensorial attributes of osmotic-ultrasound dehydrated orange slices.

Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein

The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm-2, 300 W/1.077 W·cm-2, and 500 W/1.997 W·cm-2, namely WT, UT-100, UT-300, and UT-500) on protein structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar protein were investigated in the present study. The result showed that the reactive sulfhydryl content, total sulfhydryl content, protein solubility, and absolute potential of UT-300 samples were obviously higher than those of other thawed samples, while the turbidity of UT-300 samples was lower (P < 0.05), which indicated that proper UT power was beneficial to inhibit protein aggregation caused by thawing, while too low (100 W) or too high (500 W) ultrasonic power had poor effect. The Ca2+-ATPase activity and thermal stability of UT-300 samples were much higher than those of other thawed samples (P < 0.05), indicating that UT-300 inhibited myosin denaturation and thermal stability reduction of thawed products. The α-helix content of UT-300 samples was higher than that of other thawed samples, while the β-sheet content was significantly lower than that of other thawed samples (P < 0.05). The fluorescence intensity of UT-300 samples was higher than that of other thawed samples, and the λmax of UT-300 samples and UT-100 samples were lower than that of other thawed samples, which indicated that UT-300 could effectively inhibit the alteration of protein secondary structure and tertiary structure during thawing. The emulsifying activity of UT-300 samples was significantly higher than that of WT samples, and the droplet diameter of UT-300 samples was also lower than that of WT samples (P < 0.05), which indicated that UT-300 inhibited the decrease of emulsifying property during thawing. Overall, moderate ultrasonic power (300 W) could effectively inhibit the protein aggregation and structural changes during thawing, led to the decrease of emulsifying activity.

Critical review on anthocyanins in blue honeysuckle (Lonicera caerulea L.) and their function

Blue honeysuckle (Lonicera caerulea L.) is an emerging commercial fruit in the world, has been known for its multiple anthocyanins in the berries, cyanidin-3-glucoside (C3G) is a major anthocyanin in berries and it makes up 76-92% of the total anthocyanins content, with high antioxidant capacity, and widely used in food products. In this review, recent studies related to anthocyanins in blue honeysuckle were sorted out, including the current status of research on anthocyanins in blue honeysuckle berries, especially C3G, qualitative and quantitative analysis of anthocyanins in berries, extraction and purification methods of anthocyanins from blue honeysuckle, in addition, biological effects of blue honeysuckle, and recommended utilization. Blue honeysuckle contains polyphenols, flavonoids, anthocyanins, minerals, and multiple bioactive compounds, it has been extensively reported to have significant antioxidant, cardioprotective, anti-inflammatory, neuroprotective, anticancer, and anti-diabetic functions, and has been used in a variety of food products as raw materials.

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC-MS/MS and HPLC analyses

Grape juice is a widely consumed fruit due to its bioactive compounds, minerals, and aroma components. Our objective was to investigate ultrasound treatment of black grape juice affects its bioactive components due to using response surface methodology (RSM) and artificial neural network (ANN) optimization. At the same time, mineral components, sugar components, organic acids, and volatile aroma profiles were compared in black grape juice treated with thermal and ultrasound pasteurization. ANN showed superior predictive values (>99%) to RSM. Optimal combinations were obtained at 40 °C, 12 min, and 65% amplitude for thermosonication. Under these conditions, phenolic, flavonoid, antioxidant activity, and anthocyanin values were 822.80 mg GAE/L, 97.50 mg CE/L, 24.51 mmol Trolox/L, and 368, 81 mg of mv-3-glu/L, respectively. Thermosonicated grape juice (TT-BGJ) was tested against black grape juice (P-BGJ) produced with conventional thermal methods. This study investigated the effects of thermal pasteurization and thermosonication on black grape juice bioactive compounds and minerals, aroma profile, and sensory evaluation. Thermosonication affected the aroma profile less, 329.98 μg/kg (P-BGJ) and 495.31 μg/kg (TT-BGJ). TT-BGJ was detected to contain seven different mineral elements (Mn, K, Fe, Mg, Cu, Zn, and Na). Thermosonication caused an increase in Fe, Zn, Mn, and K minerals. Panelists generally liked the TT-BGJ sample. These results suggest that the thermosonication process may potentially replace the traditional black grape juice processing thermal process.

C3G quantified method verification and quantified in blue honeysuckle (Lonicera caerulea L.) using HPLC–DAD

Blue honeysuckle is a source of anthocyanins with great potential as a food colorant, and a healthy and functional food material, and contains much cyanidin 3-glucoside (C3G), which has many benefits for human health. A rapid, reliable, accurate quantification method of anthocyanin content in different varieties of blue honeysuckle is critical to help in breeding and selecting excellent varieties which are used in the food processing industry and healthcare industry. Our objective was to verify the modified quantification method of C3G and quantified C3G content in three blue honeysuckle varieties of 'Berel', 'Lanjingling' and 'Wulan' using the modified HPLC method by Agilent 1200 system and CAPCELL PAK C18 column (150 mmⅹ4.6 mm, I. D., 5 μm, Japan), with detection at 530 nm, the solvent flow rate was 1 mL/min, the temperature of the column chamber is 35 °C. The results indicated that the modified method was validated in terms of linearity (R2 = 0.999), precision (RSD = 0.61%), stability (RSD = 5.23%), and recovery with a good level, and C3G can be quickly quantified in blue honeysuckle. In addition, 'Wulan' contains the highest C3G level compared with 'Lanjingling' and 'Berel'.

Extraction of anthocyanins from haskap using cold plasma-assisted enzyme

BACKGROUND

Haskap berries (Lonicera caerulea L.) are rich in anthocyanins. Cold plasma-assisted enzyme method (CPEM) is an innovative method for green extraction of anthocyanins, which was optimized by an artificial neural network-genetic algorithm (ANN-GA) to maximize the yield. In this study, seven factors were screened using by Plackett-Burman design based on single-factor experiments and optimized by ANN-GA.

RESULTS

The results showed that the maximum total anthocyanin content (TAC, 42.45 ± 0.25 g cyanidin-3-glucoside equivalent (C3G) kg^-1 dry weight, DW) was obtained under optimal pretreatment power of 192 W, pretreatment time of 29 s and liquid-to-solid ratio of 39 mL g^-1 . Cleavage and porosity appeared on the surface of the treated sample. The active ingredients and antioxidant capacity of the CPEM extracts were identified by ultra-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Compared with other extraction technologies, CPEM presents the advantages of shortening the extraction time, reducing the solvent volume, and significantly increasing active ingredients and antioxidant activity.

CONCLUSION

The ANN-GA has better predictive and higher accuracy than the response surface methodology (RSM) model and is more suitable for optimizing the CPEM by greatly improving the process yield and the utilization of biomass, thus contributing to the sustainability of the agri-food chain. © 2022 Society of Chemical Industry.

Ultrasonic treatment maintains the flavor of the melon juice

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.