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LI X, LYU J, ZHENG H, PANG Z, SUN Y, QUAN Y, XU T, LU H. Optimization of blending ratios in asparagus-lemon juice using response surface methodology. Food Sci Technol 2023. [DOI: 10.1590/fst.108622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
| | | | | | | | | | | | - Tao XU
- Zhejiang Sci-Tech University, China
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Bebek Markovinović A, Putnik P, Stulić V, Batur L, Duralija B, Pavlić B, Vukušić Pavičić T, Herceg Z, Bursać Kovačević D. The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness. Foods 2022; 11:1997. [PMID: 35885240 PMCID: PMC9324555 DOI: 10.3390/foods11141997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 12/04/2022] Open
Abstract
The aim of this study was to investigate the influence of high intensity pulsed electric field (HIPEF) technology on the stability of total phenols, anthocyanins, hydroxycinnamic acids, flavonols, and condensed tannins in strawberry juices (Fragaria x ananassa Duch. cv. ‘Albion’) with different ripening stages (75% and 100%) and stored at +4 °C for 7 days. The HIPEF parameters studied were: (i) electric field strength (40 and 50 kV cm−1), (ii) frequency (100 and 200 Hz), and (iii) treatment duration (3 and 6 min). Of the HIPEF parameters studied, electric field strength and frequency had a statistically significant effect on the content of all phenolic compounds. Treatment duration showed no statistically significant effects on phenolic compounds except for flavonols and condensed tannins. Storage had a positive effect on the stability of most of the phenolic compounds, with the exception of flavonols. Optimization of HIPEF processing showed that strawberry samples at both ripeness levels were suitable for HIPEF treatment to obtain functional fruit juices with a high content of polyphenols.
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Pieracci Y, Pistelli L, Cecchi M, Pistelli L, De Leo M. Phytochemical Characterization of Citrus-Based Products Supporting Their Antioxidant Effect and Sensory Quality. Foods 2022; 11:foods11111550. [PMID: 35681300 PMCID: PMC9180594 DOI: 10.3390/foods11111550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Accepted: 05/18/2022] [Indexed: 02/06/2023] Open
Abstract
The increasing attention on the impact of food on human and environmental health has led to a greater awareness about nutrition, food processing, and food waste. In this perspective, the present work deals with the investigation of the chemical non-volatile and volatile profiles of two Citrus-based products, produced through a conscious process, using Citrus peels as natural gelling agents. Moreover, the total polyphenol content (TPC) and the antioxidant properties were evaluated, as well as their sensorial properties. Chemical and antioxidant results were compared with those of Citrus fresh fruits (C. reticulata, C. sinensis, and C. limon). Concerning the non-volatile fingerprint, the two samples showed a very similar composition, characterized by flavanones (naringenin, hesperetin, and eriodyctiol O-glycosides), flavones (diosmetin and apigenin C-glucosides), and limonoids (limonin, nomilinic acid, and its glucoside). The amount of both flavonoids and limonoids was higher in the Lemon product than in the Mixed Citrus one, as well as the TPC and the antioxidant activity. The aroma composition of the two samples was characterized by monoterpene hydrocarbons as the main chemical class, mainly represented by limonene. The sensorial analysis, finally, evidenced a good quality of both the products. These results showed that the most representative components of Citrus fruits persist even after the transformation process, and the aroma and sensorial properties endow an added value to Citrus preparations.
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Affiliation(s)
- Ylenia Pieracci
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 33, 56126 Pisa, Italy; (Y.P.); (L.P.)
| | - Laura Pistelli
- Department of Agriculture Food Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy;
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
| | | | - Luisa Pistelli
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 33, 56126 Pisa, Italy; (Y.P.); (L.P.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
| | - Marinella De Leo
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 33, 56126 Pisa, Italy; (Y.P.); (L.P.)
- Interdepartmental Research Center, Nutraceuticals and Food for Health, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
- Centre for Instrumentation Sharing, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy
- Correspondence:
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Piechowiak T, Migut D, Józefczyk R, Balawejder M. Ozone Treatment Improves the Texture of Strawberry Fruit during Storage. Antioxidants (Basel) 2022; 11:821. [PMID: 35624685 DOI: 10.3390/antiox11050821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 04/13/2022] [Accepted: 04/21/2022] [Indexed: 02/01/2023] Open
Abstract
The major aim of this study was to check whether a cyclic ozonation process will affect the preservation of the texture of strawberries stored at room temperature. Strawberry fruit was stored for 3 days at room temperature and ozonated with gaseous ozone at a concentration of 10 and 100 ppm for 30 min, every 12 h of storage. Research showed that the ozonation process inhibited the texture deterioration of the fruit during storage. The positive effect of ozone was directly related to the inhibition of the activity of enzymes involved in the degradation of the fruit cell walls, as well as indirectly from the improved energy metabolism of the fruit. The higher level of energy charge corresponded to the higher resistance of ozonated fruit to abiotic stress, leading to the maintenance of the integrity of cell membranes and, consequently, to maintaining good hardness of the fruit throughout the storage period.
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Lučić M, Sredović Ignjatović I, Lević S, Pećinar I, Antić M, Đurđić S, Onjia A. Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box‐Behnken design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022]
Affiliation(s)
- Milica Lučić
- Innovation Center Faculty of Technology and Metallurgy Karnegijeva 4 11120 Belgrade Serbia
| | | | - Steva Lević
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Ilinka Pećinar
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Mališa Antić
- Faculty of Agriculture University of Belgrade Nemanjina 6 11080 Zemun
| | - Slađana Đurđić
- Faculty of Chemistry University of Belgrade Studentski trg 12‐16 11000 Belgrade
| | - Antonije Onjia
- Faculty of Technology and Metallurgy University of Belgrade Karnegijeva 4 11000 Belgrade
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Yan Y, Pico J, Sun B, Pratap-Singh A, Gerbrandt E, Diego Castellarin S. Phenolic profiles and their responses to pre- and post-harvest factors in small fruits: a review. Crit Rev Food Sci Nutr 2021:1-28. [PMID: 34766521 DOI: 10.1080/10408398.2021.1990849] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
The consumption of small fruits has increased in recent years. Besides their appealing flavor, the commercial success of small fruits has been partially attributed to their high contents of phenolic compounds with multiple health benefits. The phenolic profiles and contents in small fruits vary based on the genetic background, climate, growing conditions, and post-harvest handling techniques. In this review, we critically compare the profiles and contents of phenolics such as anthocyanins, flavonols, flavan-3-ols, and phenolic acids that have been reported in bilberries, blackberries, blueberries, cranberries, black and red currants, raspberries, and strawberries during fruit development and post-harvest storage. This review offers researchers and breeders a general guideline for the improvement of phenolic composition in small fruits while considering the critical factors that affect berry phenolics from cultivation to harvest and to final consumption.
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Affiliation(s)
- Yifan Yan
- Wine Research Centre, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Joana Pico
- Wine Research Centre, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Bohan Sun
- Wine Research Centre, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Eric Gerbrandt
- British Columbia Blueberry Council, Abbotsford, British Columbia, Canada
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Teribia N, Buvé C, Bonerz D, Aschoff J, Goos P, Hendrickx M, Van Loey A. The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111270] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Neba NB, Ngwabie NM, Anuanwen CF, Nde BD. Simultaneous extraction and pasteurization of a drink from “Blood Root” (
Justicia secunda
) leaves stabilized with a natural preservative: Optimization and storage. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Noveta Binwi Neba
- Department of Food and Bioresource Technology College of Technology, University of Bamenda Bamenda Cameroon
| | - Ngwa Martin Ngwabie
- Department of Agricultural and Environmental Engineering College of Technology, University of Bamenda Bamenda Cameroon
| | - Claris Foncha Anuanwen
- Department of Food and Bioresource Technology College of Technology, University of Bamenda Bamenda Cameroon
| | - Bup Divine Nde
- Department of Food and Bioresource Technology College of Technology, University of Bamenda Bamenda Cameroon
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9
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Teribia N, Buvé C, Bonerz D, Aschoff J, Hendrickx M, Loey AV. Impact of processing and storage conditions on color stability of strawberry puree: The role of PPO reactions revisited. J FOOD ENG 2021; 294:110402. [DOI: 10.1016/j.jfoodeng.2020.110402] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Fecka I, Nowicka A, Kucharska AZ, Sokół-Łętowska A. The effect of strawberry ripeness on the content of polyphenols, cinnamates, L-ascorbic and carboxylic acids. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103669] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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11
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BRANDÃO TM, CARVALHO EEN, LIMA JPD, CARMO ELD, ELIAS HHDS, MARTINS GADS, BORGES SV. Effects of thermal process in bioactive compounds of mixed Brazilian cerrado fruit jam. Food Sci Technol 2021. [DOI: 10.1590/fst.28020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Olennikov DN, Vasilieva AG, Chirikova NK. Fragaria viridis Fruit Metabolites: Variation of LC-MS Profile and Antioxidant Potential during Ripening and Storage. Pharmaceuticals (Basel) 2020; 13:ph13090262. [PMID: 32971880 PMCID: PMC7559413 DOI: 10.3390/ph13090262] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 09/21/2020] [Accepted: 09/21/2020] [Indexed: 12/11/2022] Open
Abstract
Fragaria viridis Weston or creamy strawberry is one of the less-known species of the Fragaria genus (Rosaceae family) with a wide distribution in Eurasia and is still in the shadow of more popular relatives F. ananassa (garden strawberry) or F. vesca (wild strawberry). Importantly, there is a lack of scientific knowledge on F. viridis compounds, their stability in the postharvest period, and bioactivity. In this study, metabolites of F. viridis fruits in three ripening stages were characterized with high-performance liquid chromatography with photodiode array and electrospray ionization triple quadrupole mass spectrometric detection (HPLC-PAD-ESI-tQ-MS). In total, 95 compounds of various groups including carbohydrates, organic acids, phenolics, and triterpenes, were identified for the first time. The quantitative content of the compounds varied differently during the ripening progress; some of them increased (anthocyanins, organic acids, and carbohydrates), while others demonstrated a decrease (ellagitannins, flavonols, etc.). The most abundant secondary metabolites of F. viridis fruits were ellagitannins (5.97–7.54 mg/g of fresh weight), with agrimoniin (1.41–2.63 mg/g) and lambertianin C (1.20–1.86 mg/g) as major components. Antioxidant properties estimated by in vitro assays (2,2-diphenyl-1-picrylhydrazyl radical (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical (ABTS), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC)) showed good antioxidant potential in all ripening stages of F. viridis fruits. The pilot human experiment on the effect of F. viridis fruit consumption on the serum total antioxidant capacity confirmed the effectiveness of this kind of strawberry. Postharvest storage of ripe fruits at 4 °C and 20 °C lead to declining content in the majority of compounds particularly ascorbic acid, ellagitannins, and flavonols, with the most significant loss at room temperature storage. These results suggest that F. viridis fruits are a prospective source of numerous metabolites that have potential health benefits.
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Affiliation(s)
- Daniil N. Olennikov
- Laboratory of Medical and Biological Research, Institute of General and Experimental Biology, Siberian Division, Russian Academy of Science, 6 Sakh’yanovoy Street, 670047 Ulan-Ude, Russia
- Correspondence: ; Tel.: +7-9021-600-627
| | - Aina G. Vasilieva
- Department of Biology, Institute of Natural Sciences, North-Eastern Federal University, 58 Belinsky Street, 677027 Yakutsk, Russia; (A.G.V.); (N.K.C.)
| | - Nadezhda K. Chirikova
- Department of Biology, Institute of Natural Sciences, North-Eastern Federal University, 58 Belinsky Street, 677027 Yakutsk, Russia; (A.G.V.); (N.K.C.)
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Martinsen BK, Aaby K, Skrede G. Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams. Food Chem 2020; 316:126297. [DOI: 10.1016/j.foodchem.2020.126297] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 12/18/2019] [Accepted: 01/24/2020] [Indexed: 11/21/2022]
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Fierascu RC, Temocico G, Fierascu I, Ortan A, Babeanu NE. Fragaria Genus: Chemical Composition and Biological Activities. Molecules 2020; 25:E498. [PMID: 31979351 DOI: 10.3390/molecules25030498] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 12/19/2022] Open
Abstract
The strawberries represent in our days one of the main fresh fruits consumed globally, inevitably leading to large amounts of by-products and wastes. Usually appreciated because of their specific flavor, the strawberries also possess biological properties, including antioxidant, antimicrobial, or anti-inflammatory effects. In spite of the wide spread of the Fragaria genus, few species represent the subject of the last decade scientific research. The main components identified in the Fragaria species are presented, as well as several biological properties, as emerging from the scientific papers published in the last decade.
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Amorim FL, de Cerqueira Silva MB, Cirqueira MG, Oliveira RS, Machado BAS, Gomes RG, de Souza CO, Druzian JI, de Souza Ferreira E, Umsza‐Guez MA. Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredient. Food Sci Nutr 2019; 7:1584-1594. [PMID: 31139371 PMCID: PMC6526673 DOI: 10.1002/fsn3.981] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/31/2019] [Accepted: 02/07/2019] [Indexed: 11/24/2022] Open
Abstract
In this study, we evaluated the effects of the storage time on the physicochemical properties, bioactive compound content, and antioxidant capacity of jam prepared from grape peel extract to explore its potential as a supplementary food and/or functional ingredient. The ethanolic extract from Syrah var. grape peel exhibited high bioactive compound concentrations and antioxidant activity. The jam stability (prepared with 8.9% of extract) at 14°C was evaluated at 0, 15, 30, 45, and 60 days. The jam was found to contain high concentrations of polyphenolic compounds (137.0 ± 3.2 mg of gallic acid equivalent/100 g), total flavonoids (128.5 ± 23.0 mg of equivalent/100 g), and total anthocyanins (92.5 ± 4.0 mg of cyanidin equivalent/100 g). However, a large reduction in the flavonoid (70%-90%), anthocyanin (29%-35%), and phenolic (23%-30%) content was observed during storage. The free radical-scavenging activity (DPPH-), ferric reducing antioxidant power (FRAP), and β-carotene-linoleic acid assays revealed the great antioxidant potential of the jam prepared from grape peel extract, which exhibited significant levels of radical-neutralizing activity, especially as determined by the DPPH method with EC50 values ranging from 2.3 ± 0.1 to 3.9 ± 0.1 µg/ml. High R 2 values (p > 0.90) were obtained for the correlation between the DPPH results and the concentrations of the compounds of interest. In summary, the high bioactive compound contents and antioxidant capacity of the jam produced from grape peel suggest that it may provide health benefits as a source of natural antioxidants upon incorporation to several food industry products.
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Aaby K, Grimsbo IH, Hovda MB, Rode TM. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice. Food Chem 2018; 260:115-123. [DOI: 10.1016/j.foodchem.2018.03.100] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Revised: 03/15/2018] [Accepted: 03/22/2018] [Indexed: 10/17/2022]
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17
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Lafarga T, Aguiló-Aguayo I, Bobo G, Chung AV, Tiwari BK. Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry ( Vaccinium corymbosum
L.) jam. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13666] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Tomás Lafarga
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Ingrid Aguiló-Aguayo
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Gloria Bobo
- XaRTA-Postharvest, IRTA, Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny, Edifici Fruitcentre, 25003, Lleida; Catalonia Spain
| | - Andrea V. Chung
- Department of Food and Tourism Management; Manchested Metropolitan University; Manchester United Kingdom
| | - Brijesh K. Tiwari
- Department of Food BioSciences; Teagasc Food Research Centre; Dublin Ireland
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Flores-Félix JD, Velázquez E, García-Fraile P, González-Andrés F, Silva LR, Rivas R. Rhizobium and Phyllobacterium bacterial inoculants increase bioactive compounds and quality of strawberries cultivated in field conditions. Food Res Int 2018; 111:416-422. [PMID: 30007704 DOI: 10.1016/j.foodres.2018.05.059] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [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: 01/25/2018] [Revised: 05/22/2018] [Accepted: 05/23/2018] [Indexed: 12/12/2022]
Abstract
Strawberries (Fragaria × ananassa Duch.) are widely demanded by the consumers because they contain several bioactive compounds, mainly vitamin C and anthocyanins, which may be increased by biofertilization with some plant growth promoting bacteria. In this work we have analysed two bacterial strains, PEPV15 and PEPV16, from genera Phyllobacterium and Rhizobium, respectively, which under microcosms conditions were able to promote the strawberry growth, increasing the content of some bioactive compounds, such as vitamin C or organic acids. Here we have analysed the effect on bioactive compounds in strawberries from plants biofertilized with the strains PEPV15 and PEPV16 in field conditions. Under these conditions, the anthocyanin content was increased when plants were biofertilized with the strain PEPV15 and the pelargonidin-3-O-rutinoside content significantly increased. Besides, citric acid, vitamin C and epicatechin contents were significantly higher when either of the two strains was used as biofertilizer. Our results showed that the inoculation with Phyllobacterium and Rhizobium strains is a good agronomical practice, which improve the content of several bioactive compounds of strawberries increasing the beneficial effects on human health.
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Affiliation(s)
- José David Flores-Félix
- Department of Microbiology and Genetics, University of Salamanca, 37007 Salamanca, Spain; Spanish-Portuguese Institute for Agricultural Research (CIALE), University of Salamanca, Spain
| | - Encarna Velázquez
- Department of Microbiology and Genetics, University of Salamanca, 37007 Salamanca, Spain; Spanish-Portuguese Institute for Agricultural Research (CIALE), University of Salamanca, Spain; "Interacción Planta-Microorganismo" Associated Unit, USAL-CSIC (IRNASA), Salamanca, Spain
| | - Paula García-Fraile
- Department of Microbiology and Genetics, University of Salamanca, 37007 Salamanca, Spain; Spanish-Portuguese Institute for Agricultural Research (CIALE), University of Salamanca, Spain
| | - Fernando González-Andrés
- Instituto de Medio Ambiente, Recursos Naturales y Biodiversidad, Universidad de León, Avenida de Portugal, 41, 24071 León, Spain
| | - Luís R Silva
- CICS - UBI - Health Sciences Research Centre, University of Beira Interior, 6201-506 Covilhã, Portugal.
| | - Raúl Rivas
- Department of Microbiology and Genetics, University of Salamanca, 37007 Salamanca, Spain; Spanish-Portuguese Institute for Agricultural Research (CIALE), University of Salamanca, Spain; "Interacción Planta-Microorganismo" Associated Unit, USAL-CSIC (IRNASA), Salamanca, Spain
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Affiliation(s)
- Penelope Oliver
- Centre of Advanced Sensory Science; Deakin University; Burwood Victoria Australia
| | - Sara Cicerale
- Centre of Advanced Sensory Science; Deakin University; Burwood Victoria Australia
| | - Edwin Pang
- School of Science; RMIT University; Bundoora Victoria Australia
| | - Russell Keast
- Centre of Advanced Sensory Science; Deakin University; Burwood Victoria Australia
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Okut D, Devseren E, Koç M, Ocak ÖÖ, Karataş H, Kaymak-Ertekin F. Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions. J Food Sci Technol 2017; 55:90-100. [PMID: 29358799 DOI: 10.1007/s13197-017-2819-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2017] [Accepted: 08/16/2017] [Indexed: 11/27/2022]
Abstract
Purpose of this study was to develop prototype cooking equipment that can work at reduced pressure and to evaluate its performance for production of strawberry jam. The effect of vacuum cooking conditions on color soluble solid content, reducing sugars total sugars HMF and sensory properties were investigated. Also, the optimum vacuum cooking conditions for strawberry jam were optimized for Composite Rotatable Design. The optimum cooking temperature and time were determined targeting maximum soluble solid content and sensory attributes (consistency) and minimum Hue value and HMF content. The optimum vacuum cooking conditions determined were 74.4 °C temperature and 19.8 time. The soluble solid content strawberry jam made by vacuum process were similar to those prepared by traditional method. HMF contents of jams produced with vacuum cooking method were well within limit of standards.
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Affiliation(s)
- Dilara Okut
- 1Food Engineering Department, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
| | - Esra Devseren
- 1Food Engineering Department, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
| | - Mehmet Koç
- 2Food Engineering Department, Faculty of Engineering, Adnan Menderes University, 09010 Aydın, Turkey
| | - Özgül Özdestan Ocak
- 1Food Engineering Department, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
| | | | - Figen Kaymak-Ertekin
- 1Food Engineering Department, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
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Kadivec M, Tijskens L, Kopjar M, Simčič M, Požrl T. Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2016-0007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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22
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Duarte-Molina F, Gómez PL, Castro MA, Alzamora SM. Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.01.019] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Rubio-Arraez S, Ferrer C, Capella JV, Ortolá MD, Castelló ML. Development of Lemon Marmalade Formulated with New Sweeteners (Isomaltulose and Tagatose): Effect on Antioxidant, Rheological and Optical Properties. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12371] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Susana Rubio-Arraez
- Institute of Food Engineering for Development; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Carlos Ferrer
- Institute of Food Engineering for Development; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - Juan Vicente Capella
- Institute ITACA (ICT Technologies); Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - María Dolores Ortolá
- Institute of Food Engineering for Development; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
| | - María Luisa Castelló
- Institute of Food Engineering for Development; Universitat Politècnica de València; Camino de Vera s/n 46022 Valencia Spain
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Avila F, Mora M, Oyarce M, Zuñiga A, Fredes C. A method to construct fruit maturity color scales based on support machines for regression: Application to olives and grape seeds. J FOOD ENG 2015; 162:9-17. [DOI: 10.1016/j.jfoodeng.2015.03.035] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Bursać Kovačević D, Putnik P, Dragović-Uzelac V, Vahčić N, Babojelić MS, Levaj B. Influences of organically and conventionally grown strawberry cultivars on anthocyanins content and color in purees and low-sugar jams. Food Chem 2015; 181:94-100. [DOI: 10.1016/j.foodchem.2015.02.063] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Revised: 02/13/2015] [Accepted: 02/14/2015] [Indexed: 11/29/2022]
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Chen H, Xu L, Tang G, Song Q, Feng Q. Rapid Detection of Surface Color of Shatian Pomelo Using Vis-NIR Spectrometry for the Identification of Maturity. FOOD ANAL METHOD 2016; 9:192-201. [DOI: 10.1007/s12161-015-0188-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Remini H, Mertz C, Belbahi A, Achir N, Dornier M, Madani K. Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage. Food Chem 2015; 173:665-73. [DOI: 10.1016/j.foodchem.2014.10.069] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2014] [Revised: 10/09/2014] [Accepted: 10/14/2014] [Indexed: 10/24/2022]
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Szalóki-Dorkó L, Stéger-Máté M, Abrankó L. Evaluation of colouring ability of main European elderberry (Sambucus nigraL.) varieties as potential resources of natural food colourants. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12773] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lilla Szalóki-Dorkó
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; 29-33 Villányi út Budapest 1118 Hungary
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; 29-33 Villányi út Budapest 1118 Hungary
| | - Mónika Stéger-Máté
- Department of Food Preservation; Faculty of Food Science; Corvinus University of Budapest; 29-33 Villányi út Budapest 1118 Hungary
| | - László Abrankó
- Department of Applied Chemistry; Faculty of Food Science; Corvinus University of Budapest; 29-33 Villányi út Budapest 1118 Hungary
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Galli V, Borowski JM, Perin EC, Messias RDS, Labonde J, Pereira IDS, Silva SDDA, Rombaldi CV. Validation of reference genes for accurate normalization of gene expression for real time-quantitative PCR in strawberry fruits using different cultivars and osmotic stresses. Gene 2014; 554:205-14. [PMID: 25445290 DOI: 10.1016/j.gene.2014.10.049] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [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: 06/29/2014] [Revised: 10/18/2014] [Accepted: 10/27/2014] [Indexed: 01/24/2023]
Abstract
The increasing demand of strawberry (Fragaria×ananassa Duch) fruits is associated mainly with their sensorial characteristics and the content of antioxidant compounds. Nevertheless, the strawberry production has been hampered due to its sensitivity to abiotic stresses. Therefore, to understand the molecular mechanisms highlighting stress response is of great importance to enable genetic engineering approaches aiming to improve strawberry tolerance. However, the study of expression of genes in strawberry requires the use of suitable reference genes. In the present study, seven traditional and novel candidate reference genes were evaluated for transcript normalization in fruits of ten strawberry cultivars and two abiotic stresses, using RefFinder, which integrates the four major currently available software programs: geNorm, NormFinder, BestKeeper and the comparative delta-Ct method. The results indicate that the expression stability is dependent on the experimental conditions. The candidate reference gene DBP (DNA binding protein) was considered the most suitable to normalize expression data in samples of strawberry cultivars and under drought stress condition, and the candidate reference gene HISTH4 (histone H4) was the most stable under osmotic stresses and salt stress. The traditional genes GAPDH (glyceraldehyde-3-phosphate dehydrogenase) and 18S (18S ribosomal RNA) were considered the most unstable genes in all conditions. The expression of phenylalanine ammonia lyase (PAL) and 9-cis epoxycarotenoid dioxygenase (NCED1) genes were used to further confirm the validated candidate reference genes, showing that the use of an inappropriate reference gene may induce erroneous results. This study is the first survey on the stability of reference genes in strawberry cultivars and osmotic stresses and provides guidelines to obtain more accurate RT-qPCR results for future breeding efforts.
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Affiliation(s)
- Vanessa Galli
- Embrapa Clima Temperado, Rodovia BR 396, Km 78 Caixa Postal 403, CEP 96001-970 Pelotas, RS, Brazil; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil.
| | - Joyce Moura Borowski
- Embrapa Clima Temperado, Rodovia BR 396, Km 78 Caixa Postal 403, CEP 96001-970 Pelotas, RS, Brazil; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Ellen Cristina Perin
- Embrapa Clima Temperado, Rodovia BR 396, Km 78 Caixa Postal 403, CEP 96001-970 Pelotas, RS, Brazil; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Rafael da Silva Messias
- Embrapa Clima Temperado, Rodovia BR 396, Km 78 Caixa Postal 403, CEP 96001-970 Pelotas, RS, Brazil; Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Julia Labonde
- Universidade Federal de Pelotas, Centro de Ciências Biológicas, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
| | - Ivan dos Santos Pereira
- Embrapa Clima Temperado, Rodovia BR 396, Km 78 Caixa Postal 403, CEP 96001-970 Pelotas, RS, Brazil
| | | | - Cesar Valmor Rombaldi
- Universidade Federal de Pelotas, Faculdade de Agronomia Eliseu Maciel, Campus Universitário s/n, Caixa Postal 354, CEP 96010-900 Pelotas, RS, Brazil
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Kårlund A, Moor U, Sandell M, Karjalainen R. The Impact of Harvesting, Storage and Processing Factors on Health-Promoting Phytochemicals in Berries and Fruits. Processes (Basel) 2014; 2:596-624. [DOI: 10.3390/pr2030596] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
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