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Ignot-Gutiérrez A, Ortiz-Basurto RI, García-Barradas O, Díaz-Ramos DI, Jiménez-Fernández M. Physicochemical and functional properties of native and modified agave fructans by acylation. Carbohydr Polym 2020; 245:116529. [PMID: 32718633 DOI: 10.1016/j.carbpol.2020.116529] [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] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/18/2020] [Accepted: 05/27/2020] [Indexed: 11/30/2022]
Abstract
Native agave fructans were modified by an acylation reaction with lauric acid. Native and modified fructans were characterized using NMR, FTIR and various physicochemical and functional properties at different pHs were evaluated. NMR and FTIR spectra demonstrated the incorporation of lauric acid in the molecular structure of fructans. Modified agave fructans exhibited a color, moisture and water activity similar to native fructans, but properties such as solubility, swelling capacity, emulsifying activity and foam capacity were significantly modified by the acylation reaction mainly when the samples were analyzed at different pHs. The thermogram of the acylated fructans evidenced significant changes in thermal properties when compared with native fructans and acylated fructans were able to form micellar aggregates. In general, modified fructans showed improved functional properties in comparison with native fructans representing an important opportunity to improve the functionality of the foods in which it is incorporated.
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Affiliation(s)
- A Ignot-Gutiérrez
- Maestría en Ciencias Alimentarias, Universidad Veracruzana, Xalapa, Veracruz, Mexico
| | - R I Ortiz-Basurto
- Lab. Integral de Investigación en Alimentos, TecNM-Instituto Tecnológico de Tepic, Tepic, Nayarit, Mexico
| | - O García-Barradas
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, Mexico
| | - D I Díaz-Ramos
- Lab. Integral de Investigación en Alimentos, TecNM-Instituto Tecnológico de Tepic, Tepic, Nayarit, Mexico
| | - M Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa, Veracruz, Mexico.
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Olarewaju OO, Magwaza LS, Nieuwoudt H, Poblete-Echeverría C, Fawole OA, Tesfay SZ, Opara UL. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics. Spectrochim Acta A Mol Biomol Spectrosc 2019; 209:62-69. [PMID: 30359850 DOI: 10.1016/j.saa.2018.10.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [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: 09/21/2018] [Accepted: 10/14/2018] [Indexed: 06/08/2023]
Abstract
Rind biochemical properties play major roles in defence mechanisms against the incidence of rind physiological disorders of citrus fruit during cold storage. Hence, multivariate calibration models were developed to rapidly and non-destructively determine rind biochemical properties of citrus fruit from visible to near-infrared (Vis/NIR) spectra acquired by Vis/NIR spectroscopy using partial least square regression algorithm. To achieve optimum models for determination of each rind biochemical property, several mathematical pre-processing methods were explored, including no pre-treatment. However, special emphases were given to the best model statistics in terms of coefficient of determination (R2) and residual predictive deviation (RPD). Models were performed by critical examination of different wavelength ranges (visible, near-infrared and full regions) and combinations of fruit harvested from different production regions and acquired before (week 0) and after (week 9) cold storage. Results obtained showed excellent models for determining parameters such as sucrose (R2 = 0.99 and RPD = 11.42), total flavonoids (R2 = 0.99 and RPD = 12.37), and chlorophyll b (R2 = 0.97 and RPD = 5.67). This study reported the first application of Vis/NIR and chemometrics in determining the rind biochemical properties of 'Marsh' grapefruit rapidly and non-destructively.
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Affiliation(s)
- Olaoluwa Omoniyi Olarewaju
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa.
| | - Helene Nieuwoudt
- Institute for Wine Biotechnology and Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Carlos Poblete-Echeverría
- Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Sciences, School of Agricultural, Earth and Environmental Science, University of KwaZulu-Natal, Private Bag X01, Scottsville, 3209, Pietermaritzburg, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
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Muttucumaru N, Powers SJ, Elmore JS, Dodson A, Briddon A, Mottram DS, Halford NG. Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chem 2016; 220:76-86. [PMID: 27855938 PMCID: PMC5119237 DOI: 10.1016/j.foodchem.2016.09.199] [Citation(s) in RCA: 55] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 09/23/2016] [Accepted: 09/29/2016] [Indexed: 11/28/2022]
Abstract
Location of cultivation affects potato composition and acrylamide-forming potential. Effects of variety and storage interact with those of location. Dramatic differences in free asparagine concentration in potatoes grown at two sites. Concentration of reducing sugars is the primary determinant of acrylamide formation. Ratio of free asparagine to reducing sugars determines whether free asparagine affects acrylamide formation.
Acrylamide is produced from free asparagine and reducing sugars during high-temperature cooking and food processing, and potato products are major contributors to dietary acrylamide intake. The present study analysed twenty varieties of potatoes grown at two sites (Doncaster and Woburn) in the United Kingdom to assess the effect of location of cultivation on acrylamide-forming potential. Analysis of variance revealed a full site by variety nested within type (French fry, boiling and crisping) by storage interaction for acrylamide (p < 0.003, F-test), reducing sugars and total sugars (p < 0.001, F-test). There was much greater free asparagine in potatoes grown at the Doncaster site compared with the Woburn site. Modelling of the relationship between the ratio of free asparagine to reducing sugars and the levels of acrylamide identified a value of 2.257 ± 0.149 as the tipping point in the ratio below which free asparagine concentration could affect acrylamide formation.
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Affiliation(s)
- Nira Muttucumaru
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - Stephen J Powers
- Computational and Systems Biology Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Andrew Dodson
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Adrian Briddon
- AHDB Potatoes, Sutton Bridge Crop Storage Research, East Bank, Sutton Bridge, Spalding, Lincolnshire PE12 9YD, United Kingdom.
| | - Donald S Mottram
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom.
| | - Nigel G Halford
- Plant Biology and Crop Science Department, Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, United Kingdom.
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Kaufmann M, Meissner PM, Pelke D, Mügge C, Kroh LW. Structure-reactivity relationship of Amadori rearrangement products compared to related ketoses. Carbohydr Res 2016; 428:87-99. [PMID: 27152632 DOI: 10.1016/j.carres.2016.04.016] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2015] [Revised: 04/10/2016] [Accepted: 04/12/2016] [Indexed: 10/21/2022]
Abstract
Structure-reactivity relationships of Amadori rearrangement products compared to their related ketoses were derived from multiple NMR spectroscopic techniques. Besides structure elucidation of six Amadori rearrangement products derived from d-glucose and d-galactose with l-alanine, l-phenylalanine and l-proline, especially quantitative (13)C selective saturation transfer NMR spectroscopy was applied to deduce information on isomeric systems. It could be shown exemplarily that the Amadori compound N-(1-deoxy-d-fructos-1-yl)-l-proline exhibits much higher isomerisation rates than d-fructose, which can be explained by C-1 substituent mediated intramolecular catalysis. In combination with a reduced carbonyl activity of Amadori compounds compared to their related ketoses which results in an increased acyclic keto isomer concentration, the results on isomerisation dynamics lead to a highly significant increased reactivity of Amadori compounds. This can be clearly seen, comparing approximated carbohydrate milieu stability time constants (ACuSTiC) which is 1 s for N-(1-deoxy-d-fructos-1-yl)-l-proline and 10 s for d-fructose at pD 4.20 ± 0.05 at 350 K. In addition, first NMR spectroscopic data are provided, which prove that α-pyranose of (amino acid substituted) d-fructose adopts both, (2)C5 and (5)C2 conformation.
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Affiliation(s)
- Martin Kaufmann
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany.
| | - Philipp M Meissner
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Daniel Pelke
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
| | - Clemens Mügge
- Department of Chemistry, NMR Facility, Humboldt University of Berlin, Brook-Taylor-Straße 2, D-12489 Berlin, Germany
| | - Lothar W Kroh
- Department of Food Chemistry and Food Analysis, Berlin Institute of Technology, Gustav-Meyer-Allee 25, TIB 4/3-1, D-13355 Berlin, Germany
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