Coatings
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2022
·Vol. 12
·期 3
·385
·
IF 3.236
Xiaotong Zhou,Liu Liu,Jianke Li,Lin Wang,Xueying Song
To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry.Keywords:Jerusalem artichoke;pectin;coating;blueberry preservation
研究领域:
食品科学
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植物化学
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DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 8
·1065
·
IF 5.561
Xiaotong Zhou,Liu Liu,Jianke Li,Lin Wang,Xueying Song
The utilization of industrial by-products is becoming more and more important for resource utilization. In this study, soluble dietary fiber (SDF) was extracted from Jerusalem artichoke residue, and a series of characterizations of SDF were carried out. The results showed that SDF had good properties. SDF (0%, 0.1%, 0.2%, 0.3%, and 0.4%) and chitosan (2%) were further used to prepare the coating that was used for the preservation of blueberry. The chemical structure of the film was obtained by FT-IR and XRD analysis. The microstructure of the film was analyzed by SEM, and the properties of the film were tested. The blueberry fresh-keeping test proved that the SDF-added film could effectively prolong the quality of blueberries in storage for 16 days. After 16 days of storage, compared with the control group, the decay rate of the coating group with 0.2% SDF decreased by 16.3%, the consumption of organic acids decreased by 43.7%, and the content of anthocyanin increased by 29.3%. SDF has a potential application in food preservation.Keywords:Jerusalem artichoke;soluble dietary fiber;blueberry
研究领域:
食品科学
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资源利用
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2016
·Vol. 97
·期 5
·1459-1466
·
IF 2.076
Qixing Nie,Lei Feng,Jielun Hu,Sunan Wang,Haihong Chen,Xiaojun Huang,Shaoping Nie,Tao Xiong,Mingyong Xie
BACKGROUND Blueberry products have various health benefits due to their high content of dietary anthocyanins. The aim of this study was to investigate the impact of fermentation and sterilization on total anthocyanin content, composition and some quality attributes of blueberry puree. The blueberry puree used here was fermented for 40 h at 37 °C by Lactobacillus after sterilization. The method of ultra-performance liquid chromatography–mass spectrometry was optimized for the rapid analysis of anthocyanins. Quality attributes including pH, color, total soluble solids and viscosity were measured. RESULTS A total of 21 anthocyanins and five anthocyanidins were quantified by ultra-performance liquid chromatography. Fermented blueberry had reduced total anthocyanin content (29%) and levels of individual anthocyanins compared with fresh blueberry. Total anthocyanin content was decreased 46% by sterilization, and different degradation behavior of individual anthocyanin was appeared between fermented and sterilized–fermented blueberry puree. Fermentation and sterilization decreased the total soluble solids and pH and changed color parameters, while minimally influencing viscosity. CONCLUSIONS The loss of total anthocyanin content by fermentation was related to the unstable structure of blueberry anthocyanins. Anthocyanins are sensitive to temperature (>80 °C), and degradation of anthocyanins by sterilization in blueberry should be considered in the fermentation procedure. © 2016 Society of Chemical Industry
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
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2016
·
IF 1.586
Li-yi Zhao,Jian Chen,Zhi-qiang Wang,Rui-meng Shen,Nan Cui,Ai-dong Sun
Cyanidin-3-glucoside is an anthocyanin that is abundant in blueberry. Lauric acid was used as the acyl donor in the acylation of cyanidin-3-glucoside. Preparative high performance liquid chromatography was used to separate and purify the acylated cyanidin-3-glucoside, the acylated rate was 30.78%. Fourier transform infrared spectroscopy and liquid chromatography mass spectrometry were used to confirm the basic structure of cyanidin-3-glucoside. Lauric acid was combined with cyanidin-3-glucoside. Lauric acid reacted with the glucoside’s primary hydroxyl group and removed a molecule of water, thereby resulting in the obtained structure. The compositions of the unacylated cyanidin-3-glucoside and acylated cyanidin-3-glucoside were compared under different temperatures and under illumination. The effects of different concentrations of additive compounds on the stability of acylated cyanidin-3-glucoside were compared. Stability of acylated cyanidin-3-glucoside was obviously higher than that of the unacylated cyanidin-3-glucoside because of the higher stability of the ester group than the hydroxyl group. The primary hydroxyl esterification of glucoside improved cyanidin-3-glucoside.
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
LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
·
IF 4.952
Ming Cai,Chunfang Xie,Huazhao Zhong,Kai Yang,Peilong Sun
Anthocyanins-rich blueberry extracts, which commonly used as food additive , are good for human health, but they are unstable during concentration processes. In this study, five flat-sheet nanofiltration (NF) membranes were used to concentrate the blueberry aqueous extracts. Effects of different membranes on physicochemical characteristics of concentrates (total phenolics, total anthocyanins, total sugars, total pectin, etc.), properties of membrane fouling, and stability of concentrates in cold storage were investigated. Among different NF membranes, NF3, made from polyamide and molecular weight cut off of 400 Da was the best to concentrate the extracts with the highest content of anthocyanins (147.59 mg/L) and polyphenols (434.70 mg/L). In the storage at 4 °C for 4 weeks, concentrates were more stable than the original extracts. Total polyphenols in concentrates decreased about 13.9% only, and total anthocyanins reduced more slowly. Accordingly, NF is a promising technology to promote the stability of active compounds, especially anthocyanins in blueberry extracts during concentrations and their storages.
研究领域:
食品科学
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植物化学
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DOI
高影响因子
npj Science of Food
·
2025
·Vol. 9
·期 1
·1-9
·
IF 7.8
Liu Kai,Lian Yinyin,Xie Xingyun,Gao Yuyang,Song Jiajia,Suo Huayi,Zhang Yu
This study investigates the impact of O. oeni on the quality of blueberry wine, employing various analytical methods to determine parameters such as alcohol content, antioxidant capacity, organic acids, amino acids, and volatile components. The results demonstrated that co-inoculation with O. oeni significantly decreased the titratable acidity of blueberry wine. Among the organic acids, the malic acid content of ST and SE groups decreased by (26.24 ± 1.24)% and (35.75 ± 4.02)%, respectively. The main consumed amino acids were aspartate, lysine, and arginine after co-inoculation with O. oeni . Additionally, co-inoculation with O. oeni significantly increased the content of medium-chain fatty acid ethyl esters, especially isoamyl acetate content. The antioxidant capacity of blueberry wine was significantly enhanced by co-inoculation with O. oeni , particularly in terms of measurement of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) clearance. The findings of this study provide a solid basis for improving the quality of blueberry wine and promoting the growth of blueberry wine industry.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yuxin He,Mengwei Hu,Weiwei He,Yuhao Li,Shuai Liu,Xiaoyi Hu,Shaoping Nie,Junyi Yin,Mingyong Xie
Lactic acid bacteria (LAB) fermentation offers a promising strategy to address blueberry perishability, while also imparting its distinctive flavor and enhancing its health benefits. In this study, three strains of LAB ( Lactobacillus plantarum NCU116 , Lactobacillus casei NCU215, and Lactobacillus acidophilus NCU402) were meticulously selected to partake in the fermentation of blueberry juice. To evaluate their application prospects, this study scrutinized alterations in nutrients, flavor compounds, and color that transpire during the fermentation process. Throughout the fermentation of three LAB species, the glucose content and six main amino acids underwent a substantial decrease. There was a substantial augmentation in the concentrations of organic acids, particularly lactic acid. A noteworthy observation emerged as the blueberry juice subjected to L. plantarum NCU116 fermentation initiated the utilization of sucrose at 36 h, a phenomenon distinct from the fermentation dynamics observed in L. casei NCU215 and L. acidophilus NCU402. The fermentation process also led to a significant increase in the total content of identified volatile organic compounds (VOCs) in all blueberry juice samples, with L. plantarum NCU116 fermentation showing a remarkable increase among the three strains of LAB. This phenomenon is hypothesized to be related to the higher glycolysis and tricarboxylic acid cycling capacity exhibited by L. plantarum NCU116. In conclusion, these LAB strains, especially L. plantarum NCU116, can effectively utilize both glucose and amino acids as sources of carbon and nitrogen, fostering their growth, and facilitating the production of VOCs, especially terpene.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2021
·Vol. 101
·期 10
·4420-4427
·
IF 3.639
Hao Zhong,Abdullah,Minjie Zhao,Jun Tang,Lingli Deng,Fengqin Feng
BACKGROUND Fermentation is a traditional food-preserving technique. It is an effective process, widely used to enrich the nutrients diversity and bioactivity of the fermented foods since ancient times. This study aimed at investigating the effects of various fermentation starters on the physicochemical, antioxidant, antimicrobial, and antidiabetic properties of blueberry juices. The blueberry juices were fermented by natural fermentation (NFBJ), self-made starters fermentation (SFBJ), and commercial starters fermentation (CFBJ); fresh blueberry juice (BBJ) was processed without fermentation for comparison. RESULTS Probiotics-fermented blueberry juices (SFBJ and CFBJ) showed less total and reducing sugars, higher titratable acidity, and a wider variety and higher amounts of organic acids than non-fermented blueberry juice (BBJ) did. All the fermented blueberry juices (NFBJ, SFBJ, and CFBJ) showed significantly ( P < 0.05) higher antioxidant potentials than that of BBJ measured by 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid, cupric-reducing antioxidant capacity, and ferric-reducing ability power assays. The SFBJ exhibited the highest antibacterial activities against Escherichia coli , Staphylococcus aureus , and Salmonella Typhimurium, with inhibition zone diameters of 38.84 ± 1.74 mm, 34.91 ± 1.53 mm, and 36.18 ± 3.16 mm respectively. Compared with BBJ, the α -glucosidase inhibitory activity of the SFBJ and CFBJ increased by two‑to threefold. The α -amylase inhibitory activity of the SFBJ and CFBJ increased by 600%, whereas the spontaneous fermentation showed no improvement. The SFBJ and CFBJ promoted glucose consumption of HepG2 cell lines, indicating the promising potential for a higher glucose bio-utilization. CONCLUSIONS The SFBJ and CFBJ showed remarkable improvements in the antioxidant, antimicrobial, and antidiabetic activities compared with non-fermented and spontaneous fermented juices, indicating their promising potentials as an antihyperglycemic agent. © 2021 Society of Chemical Industry
研究领域:
食品科学
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营养学
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微生物学
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药理学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ruiling Liu,Liping Zhang,Shangyue Xiao,Hangjun Chen,Yanchao Han,Ben Niu,Weijie Wu,Haiyan Gao
Cuticular wax has been reported to play an essential role in resisting pathogens in various fruits. This study investigated the antifungal ability of the components in blueberry cuticular wax. We showed that the cuticular wax of blueberry inhibited the growth of Botrytis cinerea and ursolic acid (UA) was the key antifungal compound. UA inhibited B. cinerea growth in vitro and in vivo . Furthermore, UA increased extracellular conductivity and cellular leakage in B. cinerea , deformed the mycelial morphology, and destroyed cell ultrastructure. We also demonstrated that UA stimulated the accumulation of reactive oxygen species (ROS) and inactivated ROS scavenging enzymes. These results indicate that UA may exert antifungal effects against B. cinerea by disrupting cell membrane integrity. Thus, UA has significant potential as an agent for the control of gray mold in blueberry.
研究领域:
植物病理学
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食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
·
2019
·Vol. 144
·期 6
·420-428
·
IF 0.829
Yu Wang,Haobo Yang,Shuai Zhong,Xin Liu,Tong Li,Chengwen Zong
Sugar and organic acid contents as well as sugar-to-acid ratio of fruit are important factors affecting fruit quality and processing. In this study, we compared sugar and organic acid contents of Vaccinium uliginosum (bog bilberry) fruit harvested from 100 plants across 10 wild populations growing in the Changbai Mountains of China. Correlation of sugar and acid contents with the spatial distribution of these populations was accessed. Germplasm with high sugar and low acid with potential for use in future breeding was also identified. Results showed that sugar and organic acid contents varied among different V. uliginosum populations in the Changbai Mountains. Fructose (18.60–38.54 mg·g−1) and glucose (15.77–35.08 mg·g−1) were the main sugars, whereas quinic (16.06–20.97 mg·g−1), citric (10.39–14.96 mg·g−1), and malic (4.28–7.47 mg·g−1) acids were the main organic acids in V. uliginosum. The first population collected in the Dongfanghong forest farm (lat. 42°00′N, long. 128°03′E) showed the highest average sugar content and sugar-to-acid ratio among the sampled populations. Moreover, total sugar content and sugar-to-acid ratio of Sample 7—Population 1, which is located at Manjiang forest farm (lat. 41°09′N, long. 127°05′E) was much higher than the other 99 samples, making this sample representative of important germplasm for breeding. Altitude and latitude were important environmental factors affecting sugar and organic acid contents. Fructose, glucose, and total sugar contents were positively correlated with altitude and negatively correlated with latitude. Oxalic acid content and sugar-to-acid ratio were positively correlated with altitude, and there was no significant correlation between organic acid contents and latitude.
研究领域:
植物学
·
园艺学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2024
·
IF 2.6
Liu Bo,Zhao Menghan,Ai Yangyi,Liu Xiaoru,Sun Ye,Wu Zhaoxia,Ho Chi-Tang,Yan Tingcai
Blueberry wine is a nutritional wine which aroma is affected severely by the fermenting condition. In this study, the influence of sulfur dioxide on the volatile composition and aroma of blueberry wine was comprehensively explored. The results indicated that in normal blueberry wine (NBW) fermented with sulfur dioxide, the titratable acid (TA) and total soluble solids content (TSSC) decreased slightly, whereas the ethanol, total phenolic, and vitamin C (Vc) contents increased significantly. The amount of volatile compounds declined significantly to 575 compared to 670 in traditional blueberry wine (TBW), and the relative concentrations of alcohols, acids, esters, and aldehydes markedly reduced. The relative odor activity value (ROAV) of 2,3-butanedione was the highest, and the number of the key aroma compounds shrunk obviously. The sweet, green, and fruity odors declined mainly ascribing to the reduction of 2-heptanol, acetic acid hexyl ester and 2-methyl-butanoic acid ethyl ester. The herbal, woody and floral odor mainly attributed to high contents of linalool, cyclohexene, 4-dimethyl-3-cyclohexene-1-ethanol, and ethyl nonanoate. These results indicated that sulfur dioxide retained some nutritional components, while it decreased the variety of the volatile compounds and affected the aroma of blueberry wine. Graphical abstract
研究领域:
食品科学
·
发酵工程
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产品关联
DOI
高影响因子
Horticulturae
·
2023
·Vol. 9
·期 9
·983
·
IF 3.1
Shengjie Ye,Liang Shuai,Donglan Luo,Liangjie Ba
Decay caused byNeopestalotiopsis clavisporais an important postharvest disease of blueberries that seriously affects the commercial value of blueberry fruit. In this paper, we studied the inhibitory activity and mode of action of thymol against the pathogenic fungus of blueberries caused byNeopestalotiopsis clavispora. The results demonstrated that thymol administration could limit mycelial growth in vitro; the inhibitory effect was positively connected with thymol mass concentrations, and the minimal inhibitory concentration (MIC) was 100 mg/L. Further investigations revealed that MIC thymol treatment dramatically reduced the germination of pathogenic spores and led to an increase in the conductivity of the pathogen, leakage of contents, and a decrease in pH. Propidium iodide (PI) staining experiments demonstrated that MIC thymol caused damage to mycelial cell membranes. Additionally, MIC thymol treatment promoted mycelium malondialdehyde content accumulation, inhibited superoxide dismutase (SOD) and catalase (CAT) enzyme activities, decreased adenosine triphosphate (ATP), adenosine diphosphate (ADP), and adenosine monophosphate (AMP) content and energy charge levels, and the fluorescence intensity of mycelium caused by MIC thymol treatment was significantly increased by the 2,7-Dichlorodi-hydrofluorescein diacetate (DCFH-DA) assay. The results of this study indicate that thymol suppresses the proliferation ofNeopestalotiopsis clavisporaby compromising the integrity of their cell membranes, promoting the accumulation of cellular reactive oxygen species (ROS), and interfering with energy metabolism.Keywords:Neopestalotiopsis clavispora;thymol;blueberry;postharvest disease;antifungal activity
研究领域:
植物病理学
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食品科学
✓ 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）