Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications

Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at two inlet temperatures (150 °C and 180 °C) with three encapsulating agents (maltodextrin, whey protein and a 50:50 mixture of both) and by freeze-drying of whole fruit. The use of maltodextrin protected bet anthocyanins (cyanidin-3-glucoside (C3G) and delphinidin-3-glucoside (D3G)), but whey protein showed a better protective effect on ascorbic and malic acids. These facts were confirmed during the storage stability test, finding that relative humidity is a critical variable in preserving the bioactive compounds of camu-camu powders. The powders with the highest content of bioactive compounds were added to a yogurt and a white grape juice, and then sensory evaluated. The bioaccessibility studies in gastric and intestinal phases showed better recovery percentages of bioactive compounds in camu-camu powders (up to 60.8 %) and beverages (up to 90 %) for C3G, D3G, ascorbic acid, and malic acid than in the fruit juice. Dehydration of camu-camu (M. dubia) is a strategy to increase the bioactive compounds stability, modulate the fruit sensory properties, and improve their bioavailability after incorporation in food matrices.

Soluble sugar and organic acid composition and flavor evaluation of Chinese cherry fruits

Chinese cherry is an economically important fruit crop native to China. Flavor quality is greatly influenced by compositions of soluble sugars and organic acids. To better understand the flavor quality of Chinese cherry, we determined sugar and acid components in thirty-eight landrace and cultivar collections, and two wild resources using the HPLC method. Glucose and fructose were the main components, accounting for 85.91% of soluble sugars. Malic acid was the predominant organic acid, with an average proportion of 65.73% of total acids. Correlation and PCA analysis revealed seven key indicators for evaluating fruit flavor. Compared with wild Chinese cherry, the cultivated collections exhibited higher levels of soluble sugars, especially fructose, and lower levels of organic acid, particularly malic acid in fruits. Finally, we have established grading criteria for seven flavor indicators in Chinese cherry. Our study provides valuable references for identifying flavor compounds and improving flavor quality of Chinese cherry.

Comprehensive evaluation of aroma and taste properties of different parts from the wampee fruit

Wampee is a tropical fruit having high medicinal value. To fully realize the fruit's potential, it is essential to reveal the flavor characteristics. In this study, a comprehensive analysis of the aroma and taste profiles of different parts from the wampee fruit was conducted. The aroma profile was analyzed by E-nose, and 67 volatile components were identified through HS-SPME-GC-MS. Among them, 11 were considered as crucial compounds. Additionally, 42 volatile components were identified by HS-GC-IMS, with 22 compounds showing a variable importance in projection scores greater than 1.0. Moreover, the taste profile and representative compounds were analyzed by E-tongue and HPLC, and 12 compounds were considered as important taste contributors based on taste activity value. These findings shed light on the various compounds responsible for the unique aroma and taste of the wampee fruit, providing theoretical foundation for exploring ways for its comprehensive utilization and development.

Development and microbiological evaluation of chitosan and chitosan-alginate microspheres for vaginal administration of metronidazole

Metronidazole is the drug of choice in the treatment of bacterial vaginosis, but the oral therapy can induce several collateral effects. Aim of this work was the development of a vaginal multiparticulate system, loaded with metronidazole, able to improve its residence time allowing a complete drug release. Several kinds of MS were prepared using chitosan dissolved in different organic acids or alginate coated with chitosan. FTIR and DSC analyses were performed to study the interactions between the drug and the polymers, while MS morphology was investigated with optical and electron microscopy. All the formulations were characterized in terms of drug entrapment efficiency, mucoadhesion, swelling capacity and drug release behavior, demonstrating the best results for alginate MS coated with chitosan. The formulations evidenced a complete and rapid release of drug, compared with the commercial form: Zidoval®.The best formulations assayed for antibacterial activity confirmed the suitability of this new formulation for the vaginal treatment of local diseases.

Potato biodiversity: A linear discriminant analysis on the nutritional and physicochemical composition of fifty genotypes

Fifty potato genotypes from twenty-four different countries of origin, four different flesh colours (yellow, purple, red and marble) and different cultivation types (Andean accessions, landraces, breeder lines and cultivated varieties) were studied in terms of their nutritional and physicochemical characteristics. In general, cultivated varieties and breeder lines showed the highest similarity (slight differences only in some particular fatty acids distributions: C10:0, C12:0 and C22:0) concerning the physicochemical parameters assayed in this work, independently of the geographical origin or tuber flesh colour of these genotypes. Nonetheless, some of the studied landraces and Andean accessions proved to be similar enough to be considered as genotypes with good potential for commercial cultivation. These results can contribute to the supply of new potato genotypes into sustainable farming systems, supporting the protection of potato biodiversity, particularly Andean accessions, landraces and coloured genotypes (red or purple flesh) which are not widely cultivated so far.

Impact of grapevine red blotch disease on primary and secondary metabolites in 'Cabernet Sauvignon' grape tissues

The grapevine red blotch disease (GRBD) was first noticed in 2008, impacting grape ripening. In general, GRBD reduces grape and wine quality resulting in significant economic losses. The purpose of the present study was to evaluate the effect of GRBD on agronomical parameters of 'Cabernet Sauvignon' vines at harvest. Using a metabolomics approach, the influence on primary and secondary metabolite profiling in skin + pulp/flesh and seeds were also determined. GRBD influenced °Brix and berry weight, as well as primary and secondary metabolites in both tissues. 1D ¹H NMR was effective in quantifying the main primary and secondary metabolites affected by GRBD. RP-HPLC was similarly able to quantify the main phenolics affected. Multivariate analysis showed the influence of the virus on grape metabolites using both tools in two berry tissues. The effectiveness of both tools to describe sample variability was compared and the most affected metabolites in each tissue could be identified.

Effect of the apple cultivar on cloudy apple juice fermented by a mixture of Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus fermentum

This study aimed to evaluate the fermentation performance of a mixture of Lactobacillus spp. in cloudy apple juices from nine cultivars. The results showed that cultivar influenced most the properties of the fermented cloudy apple juice. The fermented cloudy apple juices made from Changfu had the highest viable bacterial count and acetic acid contents (6.37 × 10⁸ CFU/mL and 2.67 mg/mL, respectively). It also had higher sensory score, second only to Huaniu. The highest total sugar consumption, utilising fructose, glucose, and sucrose (33.07 mg/mL), was seen with Golden Delicious. Qinguan fermented cloudy apple juice had the highest contents of lactic acid (6.74 mg/mL) and total esters (921.36 μg/L); d-limonene also detected in this fermented cloudy apple juice. Of the nine cultivars examined in this study, Changfu, Qinguan, and Golden Delicious were the most suitable for producing fermented cloudy apple juice with better taste, higher viable count and more intense aroma.

Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine

Cyanidin-3-O-glucoside (C3G) is principal anthocyanin in Chinese bayberry wine and its degradation is main problem with respect to wine color. Effect of five organic acids existing in bayberry wine on C3G oxidation mediated by iron was investigated in model wine. Fe(II) oxidation was found to follow a decreasing order in oxalate > citrate > tartrate > malate model wine whereas it hardly occurred in succinate model wine. The C3G oxidation mediated by iron followed an increasing order in citrate > oxalate > succinate > malate > tartrate model wine. More degradation products were observed in succinate, malate and tartrate model wine than in citrate and oxalate model wine. C3G degradation mediated by Fe(III) was faster than that mediated by Fe(II) in oxalate, succinate, malate, and tartrate model wine, but not in citrate model wine. C3G oxidation mediated by iron is probably not main mechanism of anthocyanin degradation in bayberry wine.

Impairment of hormone pathways results in a general disturbance of fruit primary metabolism in tomato

Fruit metabolites are regulated by different phytohormones; however, this needs to be investigated. Dynamic metabolite profiling, based on gas chromatography-mass spectrometry, has been conducted on the fruit of tomato cultivar Micro-Tom and its five hormone mutants: dpy, not, dgt, epi and pro. In total, 48 metabolites were quantified, including sugars, organic acids and amino acids. The results demonstrated that ABA had a greater effect on the regulation of primary metabolism in tomato fruit, while ethylene can play an important role in the transition of primary to secondary metabolism. Besides, results from enzyme activities and transcript abundance involved in primary metabolism suggested that AIV and HXK4 could play key roles in the accumulation of the main sugars. To the best of our knowledge, this is the first comprehensive analysis of the link between hormone and metabolite change during fruit development in a collection of mutants with diverse hormone pathways.

Ethnopharmacology, phytochemistry, and pharmacology of Cornus officinalis Sieb. et Zucc

ETHNOPHARMACOLOGICAL RELEVANCE

Cornus officinalis (Cornaceae), known in Chinese as "Shanzhuyu," is a frequently used traditional Chinese medicine. It tastes sour and is astringent and slightly warm in nature. Its fruits have long been used to treat kidney deficiency, high blood pressure, waist and knee pain, dizziness, tinnitus, impotence, spermatorrhea, menorrhagia, and other diseases in China. The main distribution areas are Shanxi and Gansu.

AIM OF THE STUDY

This review focused on the ethnopharmacological uses of the herb. We also focus on the phytochemical, pharmacological, and toxicological studies on C. officinalis. The recent analytical methods developed for the quality control of the herb's constituents are also reviewed. Additionally, future trends and prospects in the study of this herb are proposed.

MATERIALS AND METHODS

Information on C. officinalis was gathered by searching the internet (PubMed, ScienceDirect, Wiley, ACS, CNKI, Scifinder, Web of Science, Google Scholar, and Baidu Scholar) and libraries.

RESULTS

This review compiled the ethnopharmacological uses, including the classic prescriptions and historical applications. Approximately 300 chemical compounds have been isolated and identified from C. officinalis. The major active components of the plant are organic acids and iridoids, among which morroniside and loganin have been extensively investigated. The fruit of the plant has been used in treating many diseases in traditional medicine. Scientific studies indicated the herb's wide range of pharmacological activities, such as hepatic and renal protection, antidiabetes activity, cardioprotection, antioxidation, neuroprotection, antitumor activity, anti-inflammation, analgesic effects, antiaging activity, antiamnesia, antiosteoporosis, and immunoregulation. The analytical methods developed for the quantitative and qualitative determination of various compounds in the herb were further reviewed.

CONCLUSIONS

In this paper, we reviewed various studies conducted on C. officinalis, especially in areas of its ethnopharmacological use, as well as on its phytochemistry, pharmacology, and modern analytical methods used. Some of the herb's ethnomedical indications have been confirmed by the herb's pharmacological effects, such as its hepatic and renal protection and the antidiabetic effects. In particular, the crude extract and its chemical composition have exerted good therapeutic effect in diabetic treatment. C. officinalis entails additional attention on its pharmacological effects and drug development to expand its effective use clinically. Many advanced technologies are used for quality testing, but the detection component is exceedingly scarce for synthetically evaluating the quality of C. officinalis herbs. Thus, further research is necessary to investigate the quality control and toxicology of the plant, to further elucidate its clinical use, and to control herbal quality.

Effects of defoliation on quality attributes of Nero di Troia (Vitis vinifera L.) grape and wine

Field studies were conducted in Puglia (Italy) to evaluate the influence of defoliation around cluster zones on grape and wine quality. Nero di Troia grapes were subjected to four different treatments: N: no leaf removal; E: leaf removal in the area of the clusters along the east side (at complete veraison); E/W: leaf removal in the area of the clusters along the east and west side (at complete veraison); and F: almost complete leaf removal along the west side (at complete veraison) and at pre-harvest also along the east side. Grapes of defoliated vines generally showed higher sugar content, lower titratable acidity, total flavonoids, flavonoids different from anthocyanins, and total phenolic content than grapes from non-defoliated vines while their total anthocyanin concentration was not affected by defoliation at a significant level. Concerning wines, alcohol content, residual soluble solids, different forms of anthocyanins but also volatile acidity were generally higher in samples from defoliated vines. Differences were also highlighted among the defoliation treatments: the best results in terms of dry matter, sugar and alcohol content were observed in the samples submitted to the more severe defoliation as a consequence of the higher light availability and berry temperature. Concerning the concentration of the individual phenolics, significant differences were highlighted for: caffeic and caftaric acids, peonidin- and malvidin-3-p-coumaroylglucoside, which were higher in the E wines; quercetin-3-glucoside, galactoside, and rhamnoside, and procyanidins, which were higher in F wines.

Morphological, nutritional and chemical description of "Vatikiotiko", an onion local landrace from Greece

"Vatikiotiko" is an onion local landrace from Greece with special quality features, such as strong and pungent taste and storability. In this study, we tried for the first time to describe this landrace and record its morphological traits and nutritional value in comparison with commercially cultivated genotypes ("Creamgold", "Red Cross F1" and "Sivan F1"). Nutritional value of "Vatikiotiko" was higher than commercial genotypes, whereas total sugars, fructose and glucose content were lower in "Vatikiotiko" and "Creamgold" onions. Fatty acids composed mostly from polyunsaturated fatty acids (linoleic and α-linolenic acid), whereas for "Vatikiotiko" saturated and monounsaturated fatty acids were detected in equal amounts (29.79% and 30.60%, respectively). "Vatikiotiko" and "Creamgold" had low antioxidant activity (DPPH radical scavenging activity), especially when comparing with "Sivan F1" and "Red Cross F1", whereas no flavonoids were detected in "Vatikiotiko". The overview of "Vatikiotiko" landrace supported its special character regarding its nutritional value (sugar content, mineral composition and fatty acids profile) and the necessity to revalorize and protect its traditional culture. The potential of introducing it as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) product has also been discussed.

Differential effect of buffering agents on the crystallization of gemcitabine hydrochloride in frozen solutions

The purpose of this study was to evaluate the differential effect of buffering agents on the crystallization of gemcitabine hydrochloride (GHCl) in frozen solutions. Four buffering agents, viz. citric acid (CA), malic acid (MA), succinic acid (SA) and tartaric acid (TA) were selected and their effect on GHCl crystallization was monitored using standard DSC and low temperature XRD. Onset of GHCl crystallization during heating run in DSC was measured to compare the differential effect of buffering agents. Glass transition temperature (Tg'), unfrozen water content in the freeze concentrate and crystallization propensity of the buffering agents was also determined for mechanistic understanding of the underlying effects. CA and MA inhibited while SA facilitated crystallization of GHCl even at 25 mM concentration. Increasing the concentration enhanced their effect. However, TA inhibited GHCl crystallization at concentrations <100mM and facilitated it at concentrations ≥100 mM. Lyophilization of GHCl with either SA or TA yielded elegant cakes, while CA and MA caused collapse. Tg' failed to explain the inhibitory effects of CA, MA and TA as all buffering agents lowered the Tg' of the system. Differential effect of buffering agents on GHCl crystallization could be explained by consideration of two opposing factors: (i) their own crystallization tendency and (ii) unfrozen water content in the freeze concentrate. In conclusion, it was established that API crystallization in frozen solution is affected by the type and concentration of the buffering agents.