MOLECULES
·
2024
·Vol. 29
·期 9
·2011
·
IF 4.2
Shengkun Yan,Rong Dong,Jiapeng Yang,Guoqiang Wang
Vacuum saccharification significantly affected the flavor and color of preserved French plums. However, the correlation between color, flavor, and metabolites remains unclear. Metabolites contribute significantly to enhancing the taste and overall quality of preserved French plums. This study aimed to investigate the distinctive metabolites in samples from various stages of the processing of preserved French plums. The PCF4 exhibited the highest appearance, overall taste, and chroma. Furthermore, utilizing UPLC and ESI-Q TRAP-MS/MS, a comprehensive examination of the metabolome in the processing of preserved French plums was conducted. A total of 1776 metabolites were analyzed. Using WGCNA, we explored metabolites associated with sensory features through 10 modules. Based on this, building the correlation of modules and objective quantification metrics yielded three key modules. After screening for 151 differentiated metabolites, amino acids, and their derivatives, phenolic acids, flavonoids, organic acids, and other groups were identified as key differentiators. The response of differential metabolites to stress influenced the taste and color properties of preserved prunes. Based on these analyses, six important metabolic pathways were identified. This study identified changes in the sensory properties of sugar-stained preserved prunes and their association with metabolite composition, providing a scientific basis for future work to improve the quality of prune processing.
研究领域:
食品科学
·
代谢组学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Dongjie Liu,Haoyu Zhou,Hua Huang,Qin Wang,Dehui Lin,Shuxiang Liu,Wen Qin,Gengsheng Xiao
‘Tuogu’ and ‘Bingtang’ plums display unique textural responses to salt curing, manifesting in volume reduction, surface wrinkling, and alterations in color and texture, alongside ongoing material exchange. Over a seven-day salting period, ‘Tuogu’ plums lost 14.9 % of their moisture, compared to ‘Bingtang’ plums' 24.8 %, with salt permeability rates of 5.0 % and 5.2 %, respectively. Cuticle analysis revealed that the dominant component of the cutin monomers in both fruits was fatty acids, accounting for over 90 %, while the wax composition was predominantly very long-chain alkanes and triterpenoids, also constituting over 90 %. ‘Tuogu’ plums, with their rich waxes and dense, thick cuticle, showed enhanced barrier properties against material exchange, whereas ‘Bingtang’ plums, with their abundant cutin monomers, exhibited increased elasticity and material exchange capacity.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
PubMed
高影响因子
Journal of Chromatography Open
·
2025
·
IF 3.2
Wanqin Wu,Songsong Zhu,Jintao Xia,Feng Jiang,Xiaolong Fan,Li Zhang
Purpose This study is to develop an effective method for separating, identifying, and quantifying suspected illegal additives from fruit and vegetable plums. Methods Ultra performance liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry (UPLC-Q-TOF/MS) was employed to perform non-targeted screening of illegal additives from more than 10 batches of fruit and vegetable plums. A diesterified oxyphenisatin analog never detected before in foodstuffs was identified from a batch of fruit and vegetable plum. This analog was separated and purified by column chromatography, and its molecular structure was analyzed and identified using one dimension and two dimension-nuclear magnetic resonance spectra (1D and 2D NMR). After obtaining the synthesized reference standard, an UPLC-PDA detection method for the quantitative analysis of this analog in real samples was established. Results The results showed that the characteristic fragment ions with mass/charge ratio ( m/z ) of 224.07 and 196.07 appeared in the MS 2 spectrum, indicating that the analog had the skeleton of oxyphenisatin. Combining the fitted molecular formula of suspected compound, its degree of unsaturation, and the fragment ions with mass/charge ratios of 428.18, 334.14, 83.08 in the secondary mass spectrum, we speculated that the anhydride of esterified oxyphenisatin might be cyclohexanecarboxylic anhydride, which was in good consistent with NMR spectroscopic analysis. Based on these findings, the analog was eventually named dicyclohexylformyl oxyphenisatin. UPLC-PDA test results showed that the content of this analog in a batch of fruit and vegetable plum was 614.0 mg/kg. Conclusion As far as we know, dicyclohexylformyl oxyphenisatin is not a food additive. Structurally, it is the product from dicyclohexylformylation of oxyphenisatin. The illegal addition of this analog to food will cause unknown harm to uninformed consumers and requires the attention of relevant departments.
研究领域:
分析化学
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食品安全
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食品科学
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产品关联
DOI
高影响因子
Applied Sciences-Basel
·
2021
·Vol. 11
·期 18
·8296
·
IF 2.679
Jing Wang,Jingluan Wang,Chongde Wu,Jun Huang,Rongqing Zhou,Yao Jin
Greengage wine is gaining increasing attention in Asia for its rich nutritional elements and medicinal value. However, the treatment of the fermentation waste after brewing is a problem that remains unsolved. This work proposed to valorize the fermentation waste extract by a simple centrifugation. The bioactive compounds of the fermentation waste were investigated, including total flavonoids, total phenols, specific phenols and volatile compounds. The antioxidant and antibacterial capacities of the waste extract were also evaluated. The results revealed that the total phenol (1.34 mg GAE/g EPW) and total flavonoid (1.17 mg RE/g EPW) of the fermentation waste extract were still considerable. The fermentation waste also showed high DPPH radical scavenging capacity (5.39 μmol TE/g EPW) and high ABTS radical scavenging capacity (9.80 μmol TE/g EPW). Both GC-MS and LC-MS analysis identified key bioactive compounds, such as linalool, terpineol, β-ionone, neochlorogenic acid and chlorogenic acid, which have high antioxidant capacity and strong, thermal-stable antibacterial capacity. All these characteristics show a promising future for valorized fermentation waste, for example, in food additives or mouthwash.Keywords:greengage;fermentation waste;antioxidant;antibacterial;bioactive compounds
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Xianfeng Hu,Deyan Li,Yi Ding,Yubo Zhang,Chunguang Ren
Introduction: The ‘Fengtangli’ plum (Prunus salicina Lindl.) is favoured by consumers for its characteristic flavor. The purpose of this study was to explore the characteristics of volatile flavor compounds in ‘Fengtangli’ plum.Methods: The flavor compounds of both ‘Fengtangli’ and ‘Siyueli’ plums were analyzed using comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOF MS).Results: The results revealed the presence of 495 volatile flavor compounds in ‘Fengtangli’ plum and 466 in ‘Siyueli’ plum. The relative concentrations of hydrocarbons, alcohols, ketones, and esters in ‘Fengtangli’ plum were significantly elevated compared to those detected in ‘Siyueli’ plum. Moreover, the sensorial attributes of sweetness, citrus, herbal, floral, and fruity notes were more prominent in ‘Fengtangli’ plum relative to those of ‘Siyueli’ plum. Through the integration of differential metabolite analysis and relative odor activity assessment, it is hypothesized that furan-2-pentyl; (E)-2-octenal; and 1-octen-3-one may represent the characteristic of volatile flavor compounds in ‘Fengtangli’ plum.Discussion: The research results may provide a theoretical reference for the development and application of ‘Fengtangli’ plum and the study of the synthesis mechanism of characteristic flavor compounds.
研究领域:
食品科学
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植物学
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分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
BIOTECHNOLOGY LETTERS
·
2012
·Vol. 34
·期 9
·1673-1678
·
IF 1.683
Chen Lei,Hu Ying-Dan,Li Ning,Zong Min-Hua
Cross-linked enzyme aggregates (CLEAs) of β -glucosidase were prepared and characterized. Under the optimum conditions, the activity recovery of CLEAs reached 84 %. The reduction by NaBH 4 resulted in slightly lower activities of CLEAs, while their thermostability was enhanced. CLEAs were more thermally stable than free enzyme (half lives, 973 vs. 518 min at 50 °C), while less stable than seed meal (half life, 1,090 min). In 90 % (v/v) t -butanol, the half lives of CLEAs and free enzyme were 53 and 6.7 h, respectively. Besides, the catalytic efficiency ( V
max / K
m ) of CLEAs was comparable to free enzyme (0.42 vs. 0.47 min −1 mg −1 ). This carrier-free immobilized enzyme had a network structure with multiple layers. The productivity of salidroside using CLEAs reached 150 g/l g catalyst, while being 6.3 g/l g with seed meal.
研究领域:
生物化学
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酶学
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食品科学
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DOI
PubMed
高影响因子
POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2021
·
IF 5.537
Ranran Xu,Limin Wang,Kexin Li,Jiankang Cao,Zhilei Zhao
Plum fruit often suffer severe chilling injury (CI) during storage. Plum ( Prunus salicina Lindl. cv. Friar) fruit were treated with melatonin at various concentrations and stored at 0 ℃ for 6 w and additional 3 d of shelf-life at 23 ℃. Observations revealed that the treatment with 1.0 mmol L −1 melatonin mitigated CI of the fruit by reducing flesh-reddening and ‘ethylene burst’. The melatonin treatment also suppressed fruit softening and maintained energy status. Results from UPLC-MS assay showed that several individual phenolic compounds involved in the biosynthesis of flavonoids and anthocyanins, especially, the red pigment of cyanidin-3- O -glucoside, were stimulated by cold stress and its removal, but the stimulation was effectively inhibited by melatonin treatment, and thereby flesh-reddening was alleviated. Results from RNA-sequencing unraveled that cold stress and its removal altered transcriptomic profiling of the plum fruit, but the melatonin treatment hindered the transcription of genes related to the anthocyanin biosynthesis. Correlation analysis indicated that seven MYBs were positively correlated with anthocyanin biosynthesis, which were generally down-regulated in the melatonin-treated plums. The integrative analysis of transcriptomic and metabolic alterations revealed differentially but delicately coordinated inhibition of postharvest physiological metabolisms of ‘Friar’ plums by melatonin in response to cold stress.
研究领域:
园艺学
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植物生理学
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分子生物学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）