JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2022
·
IF 4.52
Yingying Han,Yan Wang,Jie Li,Jinhua Du,Zhicong Su
To elucidate the effect of bentonite and pH of apple juice on pectin methyl esterase (PME) activity and methanol content, apple juice was treated with bentonite and malic acid and incubated for 24.0 h at 20 °C and 10 °C, respectively. The treated juice was fermented at 20 °C and 10 °C, respectively. Results showed that bentonite absorbed 28.9–31.5 % of pectin and reduced 56 % of PME activity in apple juice. Whereas pH 3.0 regulated by malic acid inhibited 95.8–96.6 % of PME activity and the activity increased during fermentation owing to the increase of pH. Consequently, the lowest pectin and PME activity caused methanol content to decrease by 33.4–34.3 % in bentonite treated apple wine; while a lower PME activity caused methanol content to decrease by 11.9 % in malic acid treated fermented apple juice. A longer fermentation period at 10 °C led to a higher methanol content than that at 20 °C. Structural equation model indicated that the methanol content was directly affected by pectin in the three treatments. Whereas the PME activity directly affected the methanol content in malic acid treatment at 10 °C.
研究领域:
食品科学
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酿酒学
·
生物化学
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DOI
高影响因子
Journal of Integrative Agriculture
·
2018
·
IF 1.042
Zhen YAN,Li-jing ZHENG,Ji-yun NIE,Zhi-xia LI,Yang CHENG
In order to establish grading standards of evaluation indices for sour flavor of apples, 10 indices of samples from 106 apple cultivars were tested, including: malic acid (Mal), oxalic acid (Oxa), citric acid (Cit), lactic acid (Lac), succinic acid (Suc), fumaric acid (Fum), total organic acids (ToA, the sum of the six organic acids tested), titratable acid (TiA), acidity value (AcV), and pH value. For most of the cultivars studied (85.8%), the order of the organic acid contents in apples was Mal>Oxa>Cit>Lac>Suc>Fum. Mal was the dominant organic acid, on average, accounting for 94.5% of ToA. Among the 10 indices, the dispersion of pH value was the smallest with a coefficient of variation of only 8.2%, while the coefficients of variation of the other nine indices were larger, ranging between 31 and 66%. There were significant linear relationships between Mal and two indices (ToA and AcV) as well as between ToA and AcV. There were significant logarithmic relationships between pH value and four indices: Mal, TiA, ToA, and AcV. All the equations had very high fitting accuracy and can be used to accurately predict related indices. According to this study, Mal, ToA, and AcV of apple were normally distributed, TiA was close to normally distributed, whereas pH value had a skewed distribution. Using the fitted normal distribution curves, the grading standards of Mal, TiA, ToA, and AcV were established. The grading node values of pH value were obtained using the logarithmic relationship between pH value and Mal. The grading standards of these five indices can be used to evaluate the sour flavor of apple. This study provides a scientific basis for evaluating apple flavor and selecting apple cultivars.
研究领域:
园艺学
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食品科学
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DOI
高影响因子
PROCESS BIOCHEMISTRY
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2015
·
IF 2.516
Xiang Zou,Jing Yang,Xu Tian,Meijing Guo,Zhenghua Li,Yunzheng Li
Polymalic acid (PMA) is a water-soluble biopolymer with many attractive properties for pharmaceutical applications. Its monomer, l -malic acid, is a potential C4 platform chemical, which is widely used in the food industry. In this study, a new strain with a high PMA yield from xylose was isolated and identified as Aureobasidium pullulans based on the morphological and phylogenetic analyzes. This strain produced PMA from xylose at a comparable or higher rate than glucose, and PMA produced from xylose had a similar molecular weight to that produced from glucose. A high final PMA titer of 80.4 g/L (91.2 g/L of malic acid after hydrolysis) was achieved using fed-batch fermentation with xylose in a 5-L fermentor at a PMA productivity of 0.52 g/L h. Corncob hydrolysate could be better utilized producing 28.6 g/L of PMA (or 32.4 g/L malic acid) in batch fermentation. PMA was further characterized for its chemical structure. This strain can be used to produce PMA and malic acid from xylose and lignocellulosic biomass hydrolysates.
研究领域:
生物化学
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工业微生物学
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产品关联
DOI
高影响因子
ANALYTICAL LETTERS
·
2021
·
IF 2.329
Zhiting Ma,Wenyan Du,Zhubing Yan,Xuesen Chen,Yanfang Wang,Zhiquan Mao
Phloridzin is a phenolic acid associated with the genus Malus (Mill.) that causes apple replant disease. The removal of phloridzin is of great significance to alleviate this condition, and hence biochar was investigated for this purpose. The goal of this study was to improve the adsorption capacity of biochar for phloridzin by chemical modification. Biochar from apple branches and biochar modified with chitosan to were characterized by elemental analysis, Brunauer Emmett Teller analysis, Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Batch adsorption experiments were employed to select the optimal biochar dosage and adsorption time. The results showed that biochar treated for 24 h at 6 g L−1 achieved best adsorption properties and that the chitosan-modified biochar provided a higher adsorption capacity than the unmodified material. The influence of pH upon the adsorption was studied and the results were fitted with isotherm and kinetic equations. The results showed that adsorption process corresponds to a Langmuir isotherm and pseudo-second-order kinetics. The qmax of the biochar was increased from 15.93 to 28.96 mg g−1 by modification with chitosan. The pH was shown to play an important role in the adsorption process. The adsorption of phloridzin to biochar was demonstrated to be a single-layer multiple component adsorption process based on chemisorption. This study provides a theoretical basis to alleviate apple replant disease.
研究领域:
植物学
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环境科学
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农业科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2017
·Vol. 42
·期 2
·e12475
·
IF 1
Benguo Liu,Jiangwei Liu,Chunling Zhang,Jiechao Liu,Zhonggao Jiao
During apple processing, phloridzin, the main flavonoid in apples, can be oxidized to the yellow pigment, which contributes to the color of apple juice and ciders. However, there was no report about the bioactivities of this yellow pigment. In this study, the oxidation of phloridzin catalyzed by tyrosinase from mushroom was investigated. The main oxidation product with bright yellow color was purified and identified as the phloridzin oxidation product j (POPj) based on electrospray ionization mass spectrometry (ESI-MS) and 13 C nuclear magnetic resonance ( 13 C-NMR) spectroscopy. In the chemical and cellular system, POPj exhibited the higher peroxyl radical-scavenging activity than phloridzin. Our results suggested that POPj was a kind of potential food yellow pigment with antioxidant activity, which partly explained health-promoting functions of apple juices and ciders. Practical applications In view of the potential toxicity of the artificial food yellow pigment, the need for natural and safe yellow pigment is increasing. In this study, the enzymatic preparation of the yellow pigment derived from phloridzin was investigated. Its antioxidant activity was first reported. This study can prompt the application of this new yellow pigment in food industry.
研究领域:
食品科学
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生物化学
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农业化学
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产品关联
DOI
高影响因子
Brazilian Journal of Pharmaceutical Sciences
·
2023
·
IF 1.3
Mei Xuejiao,Lu Dingqiang,Yan Xiangping
L-Malic acid is the Active Pharmaceutical Ingredient of the latest generation of compound electrolyte injection (STEROFUNDIN ISO, Germany) and plays a very important role in the rescue of critically ill patients. The optical purity of L-malic acid is a Critical Quality Attributes. A new reversed-phase high performance liquid chromatography (RP-HPLC) method for pre-column derivatization of D-malic acid enantiomer impurity in L-malic acid bulk drug was established. The derivatization reaction was carried out using (R)-1-(1-naphthyl)ethylamine ((R)-NEA) as a chiral derivatization reagent. The Kromasil C18 column was used with a detection wavelength of 225 nm, a flow rate of 1.0 mL·min-1, and a column temperature of 30 °C. The mobile phase was acetonitrile-0.01 mol·L-1 potassium dihydrogen phosphate solution (containing 20 mmol·L-1 sodium heptanesulfonate, adjusted to pH 2.80 with phosphoric acid) (at a ratio of 45:55) and the resolution of D-malic acid and L-malic acid derivatization products reached 1.7. The proposed method possesses the advantages of simple operation, mild conditions, stable derivatization products and low cost. Also it gave better separation and was more accurate than previous methods.
研究领域:
药物分析
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分析化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Wenting Li,Yuning Zhao,Chen Liu,Shuai Li,Tianli Yue,Yahong Yuan
In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2, PE2, and Y41 in sealed bottles after adjusting the sugar level. The physicochemical indexes, aromas, and sensory characteristics of four sparkling ciders were analyzed. The results revealed that HYJ2 produced the highest amount of ethanol and Y41 had the highest pressure in the bottle at the end of fermentation. Y41 produced the highest citric and succinic acids and HYJ1 produced higher fumaric acid and total volatiles. HYJ1 cider had an obvious herbaceous odor, and Y41 cider had a fruity character. Sixty-seven volatiles were detected from four sparkling ciders (55 fermentative and 12 non-fermentative aromas). Esters (EEFAs and HAAs) were the main volatile aroma family produced during secondary fermentation, and terpenes contributed the most to fruity odor. Based on univariate (ANOVA) and multivariate analysis of variance (PLS-DA) screening of four cider significant variables, 13 volatiles with variable predictive importance (VIP)≥1 were identified. PLSR analysis revealed that 2-methylbutyl acetate, ethyl heptanoate, 2-methyl-1-butanol, nonanal, 2-nonanone, β-damascenone, and linalool were potential volatile markers for OAV>1.
研究领域:
食品科学
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饮料技术
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微生物学
·
农学
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产品关联
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 10
·1585
·
IF 4.7
Zhenyu Luo,Guijing Li,Yanlin Du,Junjie Yi,Xiaosong Hu,Yongli Jiang
Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan–apple essence microencapsulation (CH–AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning index (from 65.38 to 57.36) and respiratory rate (from 5.10% to 4.30% of CO2), and maintains a desirable aroma profile compared to uncoated treatment during 10 days of storage. Additionally, the CH–AEM coating acts as a protective barrier, further preserving the sensory characteristics of fresh-cut apples. Notably, the SAEW–CH–AEM group exhibits superior performance in firmness (8.14 N), respiratory rate (3.37% of CO2), ion leakage (34.86%), and juice yield (47.52%) after 10 days. Our research highlights the synergistic effect of combining these preservation strategies, providing a promising approach for extending the shelf life of fresh-cut apples while maintaining their visual appeal and aromatic quality. These results offer valuable insights for the fresh-cut produce industry, contributing to improved apple product preservation and consumer satisfaction.
研究领域:
食品科学
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采后技术
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农业化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Tingwen Wang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Ferenc Hegyi,Sameh Awad,Nassra Dabou,Amel Ahmed Ibrahim,Jianquan Kan
Patulin (PAT) is a neurotoxic fungal metabolite that commonly contaminates fruits and their derivatives, causing substantial economic loss and serious harm to human health. In this study, we screened a PAT-degrading yeast strain, Geotrichum candidum XG1, among 12 probiotic strains. It efficiently degraded 96.80 % of PAT (5 μg/mL) within 48 h in potato dextrose broth and completely degraded PAT in fresh apple juice. G. candidum XG1 degraded PAT mainly by secreting intracellular enzymes, which were induced by PAT, and the degradation rate increased with increasing induction time. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry identified ascladiol as a PAT degradation product that disappeared within 96 h. Notably, both G. candidum XG1 and its intracellular enzymes affected the quality of apple juice, and G. candidum XG1 enhanced the flavor of apple juice. Overall, these results highlight the potential of G. candidum XG1 to remove PAT from apple juice.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Chao Yang,Chen Hu,Lingxuan Huang,Bangzhu Peng
Bioenzymatic degradation exhibits great potential for mycotoxins removal. So far, little is known about patulin (PAT) degrading enzymes from Saccharomyces cerevisiae . Here, the degradation mechanism of PAT by a free methionine-R-sulfoxide reductase (FRMSR) from S. cerevisiae was investigated. The results showed that purified FRMSR had high degradability without cofactor and displayed strong substrate specificity. The optimal degradation conditions in aqueous solution were 37 °C and pH 7.0. Isothermal titration calorimetry and molecular docking suggested that the PAT degradation by FRMSR was related to the hydrogen bonds formed between amino acids with PAT. Site-specific mutagenesis indicated that the mutation of Asp151 had the most significant effect on the degradation rate. Furthermore, the addition of FRMSR successfully degraded 88.16 % of PAT in apple juice without affecting its soluble solids content, pH value, titrable acidity and total phenols. These findings could provide valuable insights into the development of PAT-degrading enzymes in apple products and their industrial applications.
研究领域:
食品科学
·
生物化学
·
微生物学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD PROTECTION
·
2015
·
IF 1.849
Ruiyu Zhu,Ting Yu,Shuanghuan Guo,Hao Hu,Xiaodong Zheng,Petr Karlovsky
The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (10 8 cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patulin concentration in the growth medium by both biological degradation and physical adsorption. Optimal in vitro patulin reduction was observed at 30°C and at pH 6.0. R. paludigenum incubated at 28°C was tolerant to patulin at concentrations up to 100 mg/liter. In conclusion, R. paludigenum was able to control postharvest decay in apples and pears and to remove patulin in vitro effectively. However, because the yeast induced patulin accumulation in fruit, the assessment of mycotoxin content after biological treatments in postharvest decay control is important. R. paludigenum may also be a promising source of gene(s) and enzyme(s) for patulin degradation and may be a tool to decrease patulin contamination in commercial fruit-derived products.
研究领域:
食品科学
·
微生物学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2015
·
IF 3.082
Rui Cai,Yahong Yuan,Zhouli Wang,Chunfeng Guo,Bin Liu,Chunqing Pan,Laping Liu,Tianli Yue
Alicyclobacillus acidoterrestris can survive the pasteurization process, multiply in pasteurized juices and produce guaiacol which causes medicinal or antiseptic off-flavors. Chemical preservatives have the potential to suppress outgrowth of surviving populations during subsequent storage of fruit juices. In the present study, the individual effects of potassium sorbate , sodium benzoate , potassium metabisulfite , dehydroacetic acid , ethyl 4-hydroxybenzoate, cinnamic acid and ε-polylysine on A. acidoterrestris growth and guaiacol production were firstly evaluated in a laboratory medium. Of the seven preservatives investigated, only dehydroacetic acid, cinnamic acid and ε-polylysine were effective both in controlling growth and guaiacol formation by A. acidoterrestris . Then, these three antimicrobials were applied to apple juice. Through the addition of 270 mg/L dehydroacetic acid, 108 mg/L cinnamic acid or 100 mg/L ε-polylysine, the A. acidoterrestris counts were reduced by 3.43, 3.17 and 4.78 log colony forming unit (CFU)/mL, respectively, and no guaiacol was detected after 14 days of storage. Sensory evaluation revealed that the addition of these three preservatives did not affect the organoleptic properties of the apple juice. Results obtained in this paper could be very useful for a better control of A. acidoterrestris -related spoilage in the fruit juice/beverage industry.
研究领域:
食品科学
·
微生物学
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DOI
高影响因子
危险品化学品经营许可证（带存储）