Article
Materials Science, Paper & Wood
Isaac Benito-Gonzalez, Mahrokh Ebrahimi, Maria del Mar Ortiz-Gimeno, Levinh Hoang, Victor Acha, Thierry Aussenac, Antonio Martinez-Abad, Amparo Lopez-Rubio
Summary: Ozonation is proposed as an alternative and sustainable method for vine shoots valorization, and it has been found that phenolic-rich fractions can be obtained through this process. The yield, composition, and antioxidant capacity of the fractions were characterized, showing that time and pH have significant effects on the properties of the fractions. Analysis of the FT-IR and TGA spectra confirms the potential of ozonation for obtaining novel phenolic-rich fractions.
Article
Environmental Sciences
Qian Wang, Dong Huang, Dongshan Niu, Jie Deng, Fengwang Ma, Changhai Liu
Summary: The overexpression of the MdIAA24 gene can enhance apple resistance to cadmium, reduce cadmium accumulation, and increase antioxidant capacity, providing a solution to cadmium pollution in apple cultivation.
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
(2021)
Article
Horticulture
Alessandra Francini, Carmen Fidalgo-Illesca, Andrea Raffaelli, Luca Sebastiani
Summary: This study highlights the importance of improving knowledge of old variety apples, which exhibit superior antioxidant capacity and higher levels of phytochemicals, mineral elements, and vitamin C compared to commercial cultivars. These underutilized varieties may offer special nutraceutical benefits compared to other fruits.
Article
Agriculture, Multidisciplinary
Ruixiang Zhao, Junjian Ran, Xiaoli Ruan, Hanxiao Du, Gang Li, Lili Zhao, Junliang Sun, Xinhong Liang
Summary: This study investigated the effects of fermentation and dynamic simulated digestion on the biotransformation and antioxidant potential of apple polyphenols. The polyphenol content of fermented apple pulp was significantly higher compared to non-fermented pulp, and the antibacterial activity improved after fermentation. The antioxidant potential of apple pulp also increased after fermentation and digestion. The findings suggest that fermented and digested apple polyphenols have better bioavailability and can be beneficial for the absorption of active substances.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Itziar Egues, Fabio Hernandez-Ramos, Ivan Rivilla, Jalel Labidi
Summary: In this study, optimization of antioxidant compound extraction from apple pomace using ultrasound technology was investigated. Different sonication powers, extraction temperatures, and extraction times were studied to determine their influence on extraction yield and characteristics of the samples. The optimal extraction conditions for maximum phenolic compound extraction were found to be 20 minutes, 90 degrees Celsius, and 50% ultrasound amplitude.
Article
Food Science & Technology
Nizam Mustafa Nizamlioglu, Sulhattin Yasar, Yasemin Bulut
Summary: This study investigated the effects of convective and sun drying on quality parameters of apple, plum, and a blend of apple and plum leathers. The study also compared physical, sensory, and chemical attributes determined by chemical methods with an infrared spectroscopic method. Overall, infrared spectroscopic method was recommended for a robust and fast determination of physico-chemical attributes in fruit leather production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lu Wang, Zonghao Li, Jingzhe Huang, Dan Liu, Caroline Lefebvre, Jianhua Fan
Summary: This study investigated the extraction of polyphenols from apple peels using ultrasonication in a water carbon dioxide (CO2) system. The research showed that the water CO2 system, with a CO2 concentration of 5.28 mmol/L, was optimal for polyphenol extraction. The use of ultrasonication significantly increased the extraction efficiency for polyphenols and active substances in apple peels.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiaolin Ao, Junling Yan, Shuliang Liu, Shujuan Chen, Likou Zou, Yong Yang, Li He, Shanshan Li, Aiping Liu, Ke Zhao
Summary: This study isolated four compounds for the first time from Pleioblastus amarus shoots, among which 3-O-feruloylquinic acid showed the strongest antioxidant and anti-inflammatory activities, potentially making it a candidate for the development of novel antioxidant and anti-inflammatory substances.
Article
Acoustics
Ozan Kahraman, Amir Malvandi, Luis Vargas, Hao Feng
Summary: The study explored a novel non-thermal ultrasonic contact drying method for apple slices, which showed promising results in reducing drying time and improving product quality without the need for heating.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Horticulture
S. Karimpour, G. H. Davarynejad, M. ZakiAghl, M. R. Safarnejad, P. Martinez-Gomez, M. Rubio
Summary: Production of virus-free plants is crucial for vegetative propagation. In vitro thermotherapy treatments can effectively eliminate viruses in apple shoots, leading to significantly faster growth in virus-free plants. Rapid assessment of physiological, growth and sanitary state of apple shoots can be performed through chlorophyll content evaluation using SPAD-502 meter.
EUROPEAN JOURNAL OF HORTICULTURAL SCIENCE
(2021)
Article
Nutrition & Dietetics
Milica Fotiric Aksic, Milica Nesovic, Ivanka Ciric, Zivoslav Tesic, Lato Pezo, Tomislav Tosti, Uros Gasic, Biljana Dojcinovic, Biljana Loncar, Mekjell Meland
Summary: A comprehensive study using modern analytical techniques was conducted to investigate the chemical composition of apple fruits from cultivars grown in Western Norway. The study analyzed metals, sugars, organic acids, antioxidant tests, and polyphenol content. The results showed the presence of dominant sugars, organic acids, and metals, as well as the quantification of various polyphenols. These findings provide important data on the quality assessment and differentiation of Norwegian apple samples.
FRONTIERS IN NUTRITION
(2022)
Article
Food Science & Technology
Justyna Szczepanska, Sylwia Skapska, Krystian Marszalek
Summary: High-pressure homogenization (HPH) at 100-200 MPa significantly impacted the microbiological quality and oxidoreductase activity of apple juice, leading to tissue disintegration and viscosity reduction. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Agronomy
Enda Zhou, Sansan Lyu, Guodong Du, Deguo Lyu
Summary: The use of abandoned apple shoots as a supplementary carbon source for orchards enhances soil fertility, regulates the soil micro environment, and improves overall soil quality.
Article
Horticulture
Kexin Tan, Guangquan Jing, Xianghan Liu, Cheng Liu, Xiaomin Liu, Tengteng Gao, Tingting Deng, Zhiwei Wei, Fengwang Ma, Chao Li
Summary: In this study, the regulation of the human melatonin biosynthesis-related enzyme HIOMT in alkaline stress in apple plants was investigated. The overexpression of HIOMT under alkaline stress increased the concentration of endogenous melatonin in apple leaves, alleviating plant growth inhibition, enhancing root development, leaf photosynthesis, and antioxidant capacity, and stabilizing cell membrane permeability and ionic balance. Additionally, the transgenic lines also increased the concentrations of organic acids, such as oxalic acid, malic acid, malonic acid, citric acid, and succinic acid, which alleviated high pH stress. These results highlight the critical role of HIOMT overexpression in the alkaline stress tolerance of apple plants.
SCIENTIA HORTICULTURAE
(2023)
Article
Agriculture, Multidisciplinary
Meliza Lindsay Rojas, Pedro Esteves Duarte Augusto, Juan Andres Carcel
Summary: The study focused on incorporating black carrot anthocyanins in apple tissue using ethanol pre-treatments and ultrasound-assisted convective drying. The results showed that ethanol pre-treatments and ultrasound application significantly accelerated the drying process and helped retain the nutritional properties of the dried samples by naturally incorporating colorants during pre-treatments.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
