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Cozzolino D, Phan ADT, Netzel M, Smyth H, Sultanbawa Y. Assessing the interaction between drying and addition of maltodextrin to Kakadu plum powder samples by two dimensional and near infrared spectroscopy. Spectrochim Acta A Mol Biomol Spectrosc 2021; 247:119121. [PMID: 33160133 DOI: 10.1016/j.saa.2020.119121] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/16/2020] [Accepted: 10/16/2020] [Indexed: 06/11/2023]
Abstract
The effect of drying (oven and freeze-drying) and the addition of maltodextrin as a carrier to Kakadu plum (Terminalia ferdinandiana) puree powder samples were evaluated using a combination of two dimensional (2DCOS) and near infrared (NIR) spectroscopy. Fruit powder samples were obtained from an experiment where oven and freeze-drying methods were compared together with the addition of seven levels of maltodextrin to the samples (control, 5, 7.5, 10, 15, 20 and 25% w/w). Samples were scanned using a FT-NIR instrument (Tango, Bruker, Germany) and data analysed using 2DCOS. Asynchronous and synchronous 2DCOS spectroscopy were used to analyse and interpret the effects of the method of drying and the addition of maltodextrin on the NIR spectra of the fruit samples. The utilization of 2DCOS combined with NIR spectroscopy showed how the drying method affect the NIR spectra and thus the main implications of developing an effective, quick, and easy to use protocol for determining the drying method.
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Affiliation(s)
- Daniel Cozzolino
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia.
| | - Anh Dao T Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Michael Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Heather Smyth
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Kessels Rd, Coopers Plains, QLD 4108, Queensland, Australia; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, Brisbane, QLD 4072, Queensland, Australia
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Hong HT, Phan ADT, O'Hare TJ. Temperature and Maturity Stages Affect Anthocyanin Development and Phenolic and Sugar Content of Purple-Pericarp Supersweet Sweetcorn during Storage. J Agric Food Chem 2021; 69:922-931. [PMID: 33448222 DOI: 10.1021/acs.jafc.0c06153] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Purple-pericarp sweetcorn (PPS) is a novel product, requiring both purple pigment development and maintenance of sweetness. Storage period and temperature had a profound impact on total anthocyanin accumulation (TAC) and sugar content. While TAC remained relatively unchanged during 14-day storage at 4 °C, the first recorded observation of continuing accumulation of anthocyanin and phenolic compounds was concurrent with an increase in purple pigment coverage across the surface of the kernel at 23 °C. TAC in PPS significantly increased, doubling after 14 days at 23 °C. Anthocyanin concentration and kernel coverage were also affected by harvest maturity. The results indicated that biosynthesis of anthocyanins is still occurring during postharvest storage of PPS. A significant decline in sugar concentration was also observed during storage with a greater decline at 23 °C. As anthocyanin accumulation and maintaining sweetness are important factors for sweetcorn, identifying storage temperatures that optimize both quality criteria are required.
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Affiliation(s)
- H T Hong
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia
| | - A D T Phan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia
- ARC Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia
| | - T J O'Hare
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Coopers Plains, Queensland 4108, Australia
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Moloto MR, Phan ADT, Shai JL, Sultanbawa Y, Sivakumar D. Comparison of Phenolic Compounds, Carotenoids, Amino Acid Composition, In Vitro Antioxidant and Anti-Diabetic Activities in the Leaves of Seven Cowpea ( Vigna unguiculata) Cultivars. Foods 2020; 9:foods9091285. [PMID: 32932725 PMCID: PMC7554895 DOI: 10.3390/foods9091285] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [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: 08/05/2020] [Revised: 09/04/2020] [Accepted: 09/05/2020] [Indexed: 02/06/2023] Open
Abstract
Cowpea is a well-known nutrition rich African leafy vegetable that has potential to sustain food and nutrition insecurity in sub-Saharan Africa. Consumption of cowpea legumes is associated with reduced risk of type 2 diabetes mellitus. Therefore, the present study was designed to evaluate the (i) variation in phenolic metabolites in seven cowpea cultivars (VOP1, VOP2, VOP3, VOP4, VOP5, VOP7, and VOP8 using UHPLC coupled with high resolution Q-TOF-MS technique, (ii) in vitro antioxidant activity using ferric reducing/antioxidant capacity (FRAP) assay (iii) in vitro anti-diabetic effects and (iv) composition of carotenoids and amino acids of theses cowpea cultivars. The results of this study demonstrated that gentisic acid 5-O-glucoside, quercetin 3-(2G-xylosylrutinoside) and Quercetin 3-glucosyl-(1->2)-galactoside were highest in VOP1 VOP4 and VOP5, respectively. High inhibition (>50%) of α-glucosidase and α-amylase activities was shown by the leaf extracts (50 and 25 mg/mL) of VOP1 and VOP4. Cowpea cultivars VOP1 and VOP4 demonstrated the highest gene expression levels of regulation of glucose transporter GLUT4 in C2C12 skeletal muscle cells, similar to insulin. A positive correlation exited between the phenolic components and the inhibitory effect of antidiabetic enzymes and FRAP activity. Cytotoxic effect was not detected in vitro in any cowpea cultivar. Lutein (124.6 mg/100 g) and all-trans-beta-carotene (92.6 mg/100 g) levels were highest in VOP2 and VOP1, respectively. Cowpea cultivars VOP3 and VOP4 showed potential to fulfil the daily requirements of essential amino acids. Thus, based on this information, cowpea (leaves) genotypes/cultivars can be selected and propagated for the further development of supplementary foods or functional food ingredients.
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Affiliation(s)
- Mapula R. Moloto
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa;
| | - Anh Dao T. Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4108, Australia; (A.D.T.P.); (Y.S.)
| | - Jerry L. Shai
- Department of Biomedical Sciences, Tshwane University of Technology, Arcadia, Pretoria 0001, South Africa;
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4108, Australia; (A.D.T.P.); (Y.S.)
| | - Dharini Sivakumar
- Phytochemical Food Network Research Group, Department of Crop Sciences, Tshwane University of Technology, Pretoria West 0001, South Africa;
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St. Lucia, QLD 4108, Australia; (A.D.T.P.); (Y.S.)
- Correspondence:
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Grant LJ, Mikkelsen D, Phan ADT, Kang S, Ouwerkerk D, Klieve AV, Gidley MJ, Williams BA. Purified plant cell walls with adsorbed polyphenols alter porcine faecal bacterial communities during in vitro fermentation. Food Funct 2020; 11:834-845. [DOI: 10.1039/c9fo02428j] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A simplified in vitro model to indicate microbiota changes to polyphenols associated with dietary fibre in whole fruits, noting differences in bacterial populations between polyphenolic groups during fermentation.
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Affiliation(s)
- Lucas J. Grant
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Deirdre Mikkelsen
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Anh Dao T. Phan
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Seungha Kang
- The University of Queensland Diamantina Institute
- Translational Research Institute
- Woolloongabba
- Australia
| | - Diane Ouwerkerk
- Rumen Ecology Unit
- Agri-Science Queensland
- Department of Agriculture and Fisheries
- Dutton Park
- Australia
| | - Athol V. Klieve
- Rumen Ecology Unit
- Agri-Science Queensland
- Department of Agriculture and Fisheries
- Dutton Park
- Australia
| | - Michael J. Gidley
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
| | - Barbara A. Williams
- Centre of Nutrition and Food Sciences
- Queensland Alliance for Agriculture and Food Innovation
- The University of Queensland
- St. Lucia
- Australia
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Affiliation(s)
- Anh Dao T. Phan
- ARC Centre of Excellence in Plant Cell Walls; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St. Lucia Qld 4072 Australia
| | - Bruce R. D'Arcy
- School of Agriculture and Food Sciences; The University of Queensland; St. Lucia Qld 4072 Australia
| | - Michael J. Gidley
- ARC Centre of Excellence in Plant Cell Walls; Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St. Lucia Qld 4072 Australia
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