Article
Chemistry, Applied
Huiling Yan, Hongxu Chen, Jianglin Zhao, Tian Yao, Xiaochun Ding
Summary: The aim of this study was to investigate the effects of 0.5 M hydrogen peroxide (H2O2) on flavor, texture quality and reactive oxygen species (ROS) metabolism in harvested 'Hongshi' kiwifruit. Results demonstrated that H2O2 accelerated changes in flavor detected by electronic tongue (e-tongue) and electronic nose (e-nose). In addition, H2O2 treatment promoted fruit softening, as evidenced by an earlier increment in the activities of alpha-amylase, total amylase, pectin lyase, and pectin methylesterase. These results indicate that H2O2 accelerates flavor formation and softening by regulating ROS metabolism in kiwifruit.
Article
Food Science & Technology
Faith Seke, Oladipupo Q. Adiamo, Yasmina Sultanbawa, Dharini Sivakumar
Summary: This study aimed to encapsulate strawberry juice to protect its bioactive compounds, and found that encapsulating with pea protein, psyllium mucilage, and okra mucilage can improve bioaccessibility and preserve the bioactivities of the fruits. The results showed that the encapsulated strawberry microcapsules had a more beneficial structure, thermal stability, and chemical composition compared to the unencapsulated juice.
Article
Agriculture, Multidisciplinary
Antonios Petridis, Jeroen van der Kaay, Iain W. Archibald, Susan McCallum, Julie Graham, Robert D. Hancock
Summary: In maritime environments, blueberry yield often varies greatly due to poorly adapted photosynthetic responses to low light conditions. Placing reflective mulch alongside plants can significantly increase the amount of light reaching the canopy, leading to a twofold increase in yield while maintaining fruit quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Multidisciplinary Sciences
Cao Dinh Dung, Helen M. Wallace, Shahla Hosseini Bai, Steven M. Ogbourne, Stephen J. Trueman
Summary: Strawberry fruit quality is affected by both the source of pollen and the number of stigmas pollinated. Cross-pollination can result in darker fruit, lower acidity, higher Brix:acid ratio, and impact shelf life due to changes in potassium and sodium concentrations.
Article
Multidisciplinary Sciences
Ali Akbar Ghasemi-Soloklui, Mojtaba Kordrostami, Ali Gharaghani
Summary: This study evaluated the growth characteristics and juice quality of two pomegranate cultivars under different climate conditions. The results showed that cultivars with higher redness are more suitable for cooler climates and have different adaptability to climate change. Cultivars in different regions have different fruit characteristics, and pomegranate fruits grown in climates different from their origin have a smaller edible portion. Furthermore, pomegranate fruits grown in mountain climates have higher biochemical parameters such as total phenol, anthocyanin content, antioxidant capacity, and vitamin C.
SCIENTIFIC REPORTS
(2023)
Article
Engineering, Chemical
Fabio Macias-Gallardo, Carlos G. -M. Barajas-Diaz, Ana Isabel Mireles-Arriaga, Cesar Ozuna
Summary: The aim of this research was to evaluate the influence of strawberry variety on the effectiveness of ozone application on the harvested fruit during storage. Ozone treatments at 0, 0.3, and 1.0 ppm were applied to San Andreas (SA) and Camino Real (CR) varieties of strawberries. The 0.3 ppm ozone treatment generally showed the best results for most quality parameters evaluated, but strawberries exposed to 1.0 ppm suffered negative effects on fruit preservation.
Article
Plant Sciences
Dragica M. Milosavljevic, Vuk M. Maksimovic, Jasminka M. Milivojevic, Dura J. Nakarada, Milos D. Mojovic, Jelena J. Dragisic J. Maksimovic
Summary: This study profiled the phenolic compounds of 25 newly introduced strawberry cultivars and evaluated their potential health benefits. The results identified cultivars with high levels of phenolic compounds and other bioactive parameters, which could be recommended as functional fruit foods for consumers.
Review
Plant Sciences
Beatrice Denoyes, Alexandre Prohaska, Johann Petit, Christophe Rothan
Summary: Considerable advances in strawberry genetics and genomics have allowed the identification of genetic variants responsible for fruit color variation. Strawberry fruits obtain their appealing red color through the accumulation of water-soluble pigments called anthocyanins. This article explores our understanding of fruit color formation in strawberries and how recent developments, such as high-throughput genotyping and high-quality reference genomes, have facilitated the identification of causal genetic variants. The completion of haplotype-resolved genomes combined with QTL mapping will further enhance the study of genetic diversity in fruit color and its translation into strawberry improvement.
JOURNAL OF EXPERIMENTAL BOTANY
(2023)
Article
Food Science & Technology
Faith Seke, Vimbainashe E. Manhivi, Tinotenda Shoko, Retha M. Slabbert, Yasmina Sultanbawa, Dharini Sivakumar
Summary: Optimizing the extraction conditions can yield a high antioxidant extract from Natal plum fruit, rich in phenolics and anthocyanins.
Article
Biochemistry & Molecular Biology
Liuwei Qin, Hui Xie, Nan Xiang, Min Wang, Shouan Han, Mingqi Pan, Xinbo Guo, Wen Zhang
Summary: This study investigated the influences of different climatic conditions on grape coloring and quality formation. Two common varieties of grapes were grown in Urumqi and Turpan, China, and the results showed that grapes grown in Urumqi had lower brightness value and higher red-green value compared to those grown in Turpan. The higher transcription of key genes related to anthocyanin biosynthesis in Urumqi grapes resulted in more abundant phenolic substances, especially anthocyanins. The maximum antioxidant activity was also observed in Urumqi grapes. These findings provide insights into the impact of climate on grape quality formation and contribute to the cultivation of grapes with higher nutritional value.
Article
Agronomy
Agnieszka Wojtania, Bozena Matysiak, Monika Mieszczakowska-Frac, Jacek S. Nowak, Justyna Szwejda-Grzybowska
Summary: Cultivating red-stalked rhubarb plants is vital for producing health-promoting foods. To obtain high-quality planting material, researchers evaluated the responses of rhubarb plantlets to different growth substrates and LED light treatments. They found that LED lighting significantly increased growth parameters, with R+B+G+FR light having the most stimulative effect. However, white light resulted in the highest phenolic synthesis and anthocyanin accumulation. Therefore, W-LED lighting is recommended for optimal growth and anthocyanin biosynthesis in micropropagated rhubarb plantlets.
Article
Biochemistry & Molecular Biology
Ana-Maria Draghici-Popa, Aurelian Cristian Boscornea, Ana-Maria Brezoiu, Stefan Theodor Tomas, Oana Cristina Parvulescu, Raluca Stan
Summary: This study aimed to establish the optimal conditions for the extraction of phenolic compounds from Prunus spinosa L. fruits. The results showed that the highest values of phenolic compounds were obtained when the extraction was conducted in 50% ethanol at 60 degrees C for 30 min. The extraction of phenolic acids was enhanced at higher temperatures, while the flavonoid compounds degraded. The total phenolic content, total anthocyanin content, antioxidant capacity, and phenolic acid contents in the extracts were strongly correlated with ethanol concentration, temperature, and extraction time.
Article
Horticulture
Jorge Retamal-Salgado, Geber Adaos, George Cedeno-Garcia, Sebastian Camilo Ospino-Olivella, Rosa Vergara-Retamales, Maria Dolores Lopez, Raul Olivares, Juan Hirzel, Hector Olivares-Soto, Matias Betancur
Summary: Preharvest applications of oxalic acid and salicylic acid can improve fruit firmness and phenolic compounds in blueberry, especially in the 'Stella Blue' cultivar.
Article
Horticulture
Reza Bahmani, Farhang Razavi, Seyed Najmmaddin Mortazavi, Gholamreza Gohari, Antonio Juarez-Maldonado
Summary: Edible coatings are an effective method to maintain fruit quality and reduce decay. This study found that chitosan and proline-coated chitosan nanoparticles can enhance antioxidant capacity, reduce decay and weight loss in strawberries during cold storage.
Article
Biochemistry & Molecular Biology
Ting-Ting Fan, Jing Zhang, Jun-Xuan Cao, Ming-Hui Xia, Tong Wang, Shuqing Cao
Summary: The study demonstrates that resveratrol treatment can delay the aging and decay process of strawberry fruit, and improve its nutritional quality and antioxidant properties.
JOURNAL OF FOOD BIOCHEMISTRY
(2022)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.