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Chen C, Xie J, Gang J, Wang M, Wu K, Jiang A. Metabolomic insights into the browning inhibition of fresh-cut apple by hydrogen sulfide. Food Chem 2024; 447:139005. [PMID: 38507948 DOI: 10.1016/j.foodchem.2024.139005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Revised: 03/01/2024] [Accepted: 03/09/2024] [Indexed: 03/22/2024]
Abstract
Hydrogen sulfide (H2S) is known to effectively inhibit the browning of fresh-cut apples, but the mechanism at a metabolic level remains unclear. Herein, non-targeted metabolomics was used to analyze metabolic changes in surface and internal tissues of fresh-cut apple after H2S treatment. The results showed that prenol lipids were the most up-accumulated differential metabolites in both surface and inner tissue of fresh-cut apple during browning process, which significantly down-accumulated by H2S treatment. H2S treatment reduced the consumption of amino acid in surface tissue. Regarding inner tissue, H2S activated defense response through accumulation of lysophospholipid signaling and induced the biosynthesis of phenolic compounds. We therefore propose that H2S inhibited the surface browning of fresh-cut apple by reducing the accumulation of prenol lipids, directly delaying amino acid consumption in surface tissue and indirectly regulating defense response in inner tissue, which provides fundamental insights into browning inhibition mechanisms by H2S.
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Affiliation(s)
- Chen Chen
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Jiani Xie
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Jie Gang
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Mingyu Wang
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Ke Wu
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China
| | - Aili Jiang
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, College of Life Science, Dalian Minzu University, Dalian 116600, China.
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2
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Zamora R, Hidalgo FJ. Formation of phenazines, phenoxazines, and benzoxazoles in the browning reactions of o-quinones. Food Chem 2024; 445:138710. [PMID: 38364493 DOI: 10.1016/j.foodchem.2024.138710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/26/2024] [Accepted: 02/06/2024] [Indexed: 02/18/2024]
Abstract
Quinone-induced browning is widely produced in foods and is mostly considered a consequence of quinone/nucleophile reactions. However, even in the absence of amino acids or proteins, o-quinones develop browning. In an attempt to better understand the reaction pathways involved in this browning development, this study describes the reactions of 4-methyl-1,2-benzoquinone with alcohols, ammonia, and short chain aldehydes. These reaction mixtures developed browning at 37 °C and the main produced compounds were isolated by semipreparative HPLC and characterized by NMR and MS as phenazines, phenoxazines, and benzoxazoles. A reaction pathway that explains the formation of all these compounds is proposed. The formation of phenazines is responsible, at least partially, for the produced browning, and the formation of benzoxazoles inhibits such browning. Browning development seems to be a consequence of a competition among the reactions of formation of phenazines, phenoxazines, and benzoxazoles, which appear to be produced from a single intermediate.
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Affiliation(s)
- Rosario Zamora
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain
| | - Francisco J Hidalgo
- Instituto de la Grasa, CSIC, Carretera de Utrera km 1, Campus Universitario - Edificio 46, 41013 Seville, Spain.
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Eelager MP, Masti SP, Chougale RB, Dalbanjan NP, Praveen Kumar SK. Noni (Morinda citrifolia) leaf extract incorporated methylcellulose active films: A sustainable strategy for browning inhibition in apple slice packaging. Int J Biol Macromol 2024; 269:132270. [PMID: 38734347 DOI: 10.1016/j.ijbiomac.2024.132270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 04/19/2024] [Accepted: 05/08/2024] [Indexed: 05/13/2024]
Abstract
Methylcellulose, a prominent polysaccharide prevalent in the food sector, was considered to fabricate the active films with glutaraldehyde as a crosslinker and Noni (Morinda citrifolia) Leaf Extract (NLE) as an active agent. FTIR analysis confirms the intermolecular -OH bonding, and SEM micrograms demonstrate methylcellulose active films' homogeneous, dense morphologic appearance. Due to the crosslinking effect of glutaraldehyde and noni leaf extract, tensile strength (41.83 ± 0.134 MPa) and crystallinity (62.91 %) of methylcellulose films were improved. Methylcellulose active films suppress water and moisture uptake at various relative humidities. The inhibition capability against foodborne pathogens and the excellent antioxidant activity [DPPH (93.191 ± 1.384 %) and ABTS (90.523 ± 1.412 %)] of NLE incorporation suggested that food packed in methylcellulose active films were effective against pathogenic and oxidative attacks. During preservation, to ensure the apple slices' nutritional values, they are covered with physiochemically enhanced methylcellulose active films for up to 120 h. The minimum reduction in vitamin C, reducing sugar content, percentage weight loss, pH, and total phenolic content of apple slices preserved in MGN active films at room temperature suggests it is an affordable and efficient replacement to traditional single-use plastic packaging in the cut fruit industry.
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Affiliation(s)
- Manjunath P Eelager
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India
| | - Saraswati P Masti
- Department of Chemistry, Karnatak Science College, Dharwad 580 001, Karnataka, India.
| | - Ravindra B Chougale
- PG Department of Studies in Chemistry, Karnatak University, Dharwad 580 003, Karnataka, India
| | | | - S K Praveen Kumar
- PG Department of Studies in Biochemistry, Karnatak University, Dharwad 580 003, Karnataka, India
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4
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Ahmad I, Parveen W, Noor S, Udin Z, Ali A, Ali I, Ullah R, Ali H. Design and synthesis of novel dihydropyridine- and benzylideneimine-based tyrosinase inhibitors. Front Pharmacol 2024; 15:1332184. [PMID: 38595924 PMCID: PMC11002185 DOI: 10.3389/fphar.2024.1332184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Accepted: 01/04/2024] [Indexed: 04/11/2024] Open
Abstract
Tyrosinase (TYR) inhibitors are very significant as they inhibit enzyme tyrosinase activity, and its inhibition is vital for skin care, anticancer medication, and antibrowning of fruits and vegetables. This work presents a novel and economical route for the preparation of new synthetic tyrosinase inhibitors using amlodipine (4). The novel conjugates 6 (a-o) were designed, synthesized, and characterized by spectroscopic analyses, including Fourier transform infrared and low- and high-resolution mass spectroscopy. The purified compound 4 was refluxed with various aldehydes and ketones 5 (a-o) for 5-8 h in methanol at 60°C-90°C. This research modified the drug in a step-by-step manner to develop therapeutic properties as a tyrosinase inhibitor. The structures of synthesized ligands 6 (a-o) were established based on spectral and analytical data. The synthesized compounds 6 (a-o) were screened against tyrosinase enzyme. Kojic acid was taken as standard. All the prepared compounds 6 (a-o) have good inhibition potential against the enzyme tyrosinase. Compounds 6o, 6b, 6f, and 6k depicted excellent antityrosinase activity. Compound 6k, with an IC50 value of 5.34 ± 0.58 µM, is as potent as the standard kojic acid (IC50 6.04 ± 0.11 µM), standing out among all synthesized compounds 6 (a-o). The in silico studies of the conjugates 6 (a-o) were evaluated via PatchDock. Compound 6k showed a binding affinity score of 8,999 and an atomic contact energy (ACE) value of -219.66 kcal/mol. The structure-activity relationship illustrated that the presence of dihydropyridine nuclei and some activating groups at the ortho and para positions of the benzylideneimine moiety is the main factor for good tyrosinase activity. The compound 6k could be used as a lead compound for drug modification as a tyrosinase inhibitor for skin care, anticancer medication, and antibrowning for fruits and vegetables.
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Affiliation(s)
- Ifraz Ahmad
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Warda Parveen
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Shah Noor
- Key Laboratory of Automobile Materials, Department of Material Sciences and Engineering, Jilin University, Changchun, China
| | - Zahoor Udin
- Chemistry Department, Gomal University, Dera Ismail Khan, Pakistan
| | - Amjad Ali
- Faculty of Biological Sciences, Department of Biochemistry, Quaid-i-Azam University, Islamabad, Pakistan
| | - Ijaz Ali
- Centre for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, Hawally, Kuwait
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Hamid Ali
- Department of Biosciences, COMSATS University Islamabad, Islamabad, Pakistan
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El-Mogy MM, Rashed NM, AlTurki SM, Chen T. Effect of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads: opinion article. Front Plant Sci 2024; 15:1368901. [PMID: 38434441 PMCID: PMC10904587 DOI: 10.3389/fpls.2024.1368901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Accepted: 02/01/2024] [Indexed: 03/05/2024]
Affiliation(s)
- Mohamed M. El-Mogy
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
- Department of Vegetable Crops, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Nahed M. Rashed
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
- Horticulture Department, Faculty of Agriculture, Damietta University, Damietta, Egypt
| | - Saleh M. AlTurki
- Department of Arid Land Agriculture, College of Agricultural and Food Science, King Faisal University, Al-Ahsa, Saudi Arabia
| | - Tong Chen
- Key Laboratory of Plant Resources, Institute of Botany, Chinese Academy of Sciences, Beijing, China
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Pérez-Cid B, Río Segade S, Vecino X, Moldes AB, Cruz JM. Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices. Foods 2023; 12:foods12101959. [PMID: 37238776 DOI: 10.3390/foods12101959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
In this work, we assessed the effect of a biosurfactant extract, which possesses preservative properties, on the sensory properties, regarding colour, of two fruit juices: pasteurized apple juice and natural orange juice. This biosurfactant extract was obtained from corn steep liquor, a secondary stream of the corn wet-milling industry. The biosurfactant extract is composed of natural polymers and biocompounds released during the spontaneous fermentation of corn kernels during the steeping process of corn. The reason for this study is based on the importance of colour as a visual attribute that can determine the consumer's preferences; it is important to study the effect of the biosurfactant extract under evaluation before including it in juice matrices. For this, a surface response factorial design was employed and the effects of the biosurfactant extract concentration (0-1 g/L), the storage time (1-7 days), and the conservation temperature (4-36 °C) on the CIELAB colour parameters (L*, a*, b*) of the juice matrices were evaluated, as well as the total colour differences (ΔE*) regarding the control juices and the saturation index (Cab*). Moreover, the CIELAB coordinates of each conducted treatment were converted into RGB values to obtain visual colour differences that can be appreciated by testers or consumers.
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Affiliation(s)
- Benita Pérez-Cid
- Analytical and Food Chemistry Department, Faculty of Chemistry-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Susana Río Segade
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Paolo Braccini 2, 10095 Turin, Italy
| | - Xanel Vecino
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - Ana Belén Moldes
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
| | - José Manuel Cruz
- Chemical Engineering Department, School of Industrial Engineering-CINTECX, University of Vigo, Campus As Lagoas-Marcosende, 36310 Vigo, Spain
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Gomez Mattson ML, Sette PA, Schebor CC, Salvatori DM. Microstructure analysis as a tool for understanding mechanical behavior and polyphenol transport in fruit tissue induced by combined impregnation techniques: prototypes with high potential as antioxidant source. Food Measure 2023. [DOI: 10.1007/s11694-023-01837-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Oras A, Akagić A, Spaho N, Gaši F, Žuljević SO, Meland M. Distribution and Stability of Polyphenols in Juices Made from Traditional Apple Cultivars Grown in Bosnia and Herzegovina. Molecules 2022; 28. [PMID: 36615424 DOI: 10.3390/molecules28010230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 12/24/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The present research was undertaken to investigate polyphenolic profiles of peel, pulp and juices made from two standard commercial and five traditional apple cultivars from Bosnia and Herzegovina. The main goal of the study was to monitor the distribution and changes of polyphenolic profiles through different phases of apples' processing into cloudy and clear juices, with regard to L-ascorbic acid pretreatment. Quantitative determination of phenolic compounds was carried out by using high-performance liquid chromatography with diode-array detection. The obtained results showed that traditional cultivars, namely 'Paradija' and 'Prijedorska zelenika', displayed significantly higher content of these compounds compared to commercial ones. Flavan 3-ols and flavonol glycosides were mostly found in peels of all cultivars (21.2-44.1 and 5.40-33.3%, respectively), while phenolic acids along with flavan 3-ols were predominant in the pulp (8.20-30.8 and 5.10-13.9%, respectively). Apples' processing into juices caused decrease (more than 90%) in the content of all polyphenols and the distribution of these compounds from fruits to final products had a negative trend, particularly evident in clear juices. The most drastic loss occurred in the flavonol glycosides and dihydrochalcones content, while chlorogenic acid displayed quite stable distribution from apples to final products due to its good solubility. Apple mash pretreatment with L-ascorbic acid had a positive impact on the preservation and retention of polyphenols.
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