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Molecules (Basel, Switzerland) Feb 2024Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food...
Certain food by-products, including not-good-for-sale apples and pomegranate peels, are rich in bioactive molecules that can be collected and reused in food formulations. Their extracts, rich in pectin and antioxidant compounds, were obtained using hydrodynamic cavitation (HC), a green, efficient, and scalable extraction technique. The extracts were chemically and physically characterized and used in gluten-free and vegan cookie formulations to replace part of the flour and sugar to study whether they can mimic the role of these ingredients. The amount of flour + sugar removed and replaced with extracts was 5% and 10% of the total. Physical (dimensions, color, hardness, moisture content, water activity), chemical (total phenolic content, DPPH radical-scavenging activity), and sensory characteristics of cookie samples were studied. Cookies supplemented with the apple extract were endowed with similar or better characteristics compared to control cookies: high spread ratio, similar color, and similar sensory characteristics. In contrast, the pomegranate peel extract enriched the cookies in antioxidant molecules but significantly changed their physical and sensory characteristics: high hardness value, different color, and a bitter and astringent taste. HC emerged as a feasible technique to enable the biofortification of consumer products at a real scale with extracts from agri-food by-products.
Topics: Humans; Fruit; Flour; Antioxidants; Sugars; Vegans; Food Handling; Carbohydrates; Plant Extracts
PubMed: 38474613
DOI: 10.3390/molecules29051102 -
Plant Disease Mar 2024Bletilla striata Rchb.f., is a perennial herbaceous bulbous plant known as the Chinese ground or hyacinth orchid classified in the Orchidaceae. It is native to southeast...
Bletilla striata Rchb.f., is a perennial herbaceous bulbous plant known as the Chinese ground or hyacinth orchid classified in the Orchidaceae. It is native to southeast Asia and mainly distributed in China, Japan and northern Myanmar (He et al. 2017). It has the functions of astringent hemostasis and analgesia, and can also be used to treat traumatic bleeding, ulcers, swelling and chapped skin. Therefore, it occupies an important position in traditional Chinese medicine (Xu et al. 2019). In June 2023, three farmers in Mengzi (103.39°N, 23.21°E), Yunnan Province, China, observed that some Bletilla striata Rchb.f. plants grew poorly with small and chlorotic leaves (Figure 1 A). We suspected that these symptoms were caused by root-knot nematode infection, but the galls on the roots were small and inconspicuous (Figure 1 A). The presence of nematode females in both the galled regions and the normal roots (Figure 1 B), revealed by fuchsin staining (Byrd et al. 1983), indicated that the symptoms were probably caused by root-knot nematode infection. To estimate the incidence rates, we randomly selected 100 B. striata Rchb.f. plants from each of five fields representing a total area of 3000 m2. In these fields, the occurrence of stained root-knot nematodes were 19.3%, 17%, 18.3%, 15%, and 13%, respectively. The gall rating of the infected plants in the B striata Rchb.f. samples collected from the five fields was 2 (rating scale of 0 to 5). Females (n=20), second-stage juveniles (J2s, n=20) and egg masses (n=20) were extracted and collected from roots and soil for morphological and molecular identification. The females had a white, pyriform body and their perineal patterns exhibited a high and square dorsal arch, lacking distinct lateral line (Figure 1. C & D). Measurements of females (n = 20) were: body length (BL) = 708.64±89.6 µm (554.36 to 844.51 µm); maximum body width (BW) = 461.73±47.44 µm (365.25 to 561.49 µm); stylet length (ST) = 15.49±3.15 µm (10.55 to 19.78 µm); and distance from dorsal esophageal gland opening to the stylet knobs (DGO) = 3.33±0.27 µm (2.77 to 3.93 µm). Measurements of J2s (n=20) were BL = 417.7±47.67 µm (342.16 to 499.68 µm); BW = 15.74±2.66 µm (11.05 to 25.63 µm); ST = 12.49±1.12 µm (10.19 to 15.02 µm); DGO = 2.64±0.59 µm (40.17 to 68.74 µm); tail length = 51.93±8.55 µm (10.43 to 27.22 µm); hyaline tail terminus = 18.23±3.99 µm (1.48 to 3.98 µm). These morphological features match the description of Meloidogyne incognita (Eisenback et al. 1981). To further confirm the species, we selected three infected plants from each field for molecular identification, the ITS region amplified using the primers 18S/26S (5'-TTGATTACGTCCCTGCCCTTT-3',5'-TTTCACTCGCCGTTACTAAGG-3') (Vrain et al. 1992) . A 729 bp PCR product of ITS region (accession nos. OR463907) was obtained from all infected plants. The amplicons from 18S/26S primer pair were sequenced and the sequences showed 95.29% homology with sequences of M. incognita (accession nos. MT209948.1). Moreover, a 835 bp DNA fragment (accession nos. OR469000) was obtained using the specific primers Mi-F/Mi-R (5'-GTGAGGATTCAGCTCCCCAG-3',5'-ACGAGGAACATACTTCTCCGTCC-3') for M. incognita (Meng et al. 2004), the sequence showed 99.28% homology with sequences of M. incognita (accession nos. ON416569). The morphological features and molecular data confirmed the identification of the root-knot nematode on B. striata Rchb.f. as M. incognita. To confirm the pathogenicity, ten healthy B. striata Rchb.f. seedlings were each inoculated with 500 freshly hatched J2s isolated from field Bletilla striata Rchb.f.. Five healthy seedlings without J2 inoculation were used as controls. At 60 days after inoculation, most of the inoculated plants exhibited similar symptoms to those initially observed by farmers in the field. On average, 1532 J2s were recovered from each inoculated plant, yielding a reproductive factor of 2.1. The gall rating for these inoculated plants was 2. Fuchsin staining revealed the presence of root-knot nematode females within the roots, with an average of 17 females detected per inoculated plant. No symptoms were observed in the control plants. This is the first report of M. incognita infecting B. striata Rchb.f. in China. M. incognita can cause severe infection and damage to some crops, resulting in serious economic losses (Eisenback, 2022). The growers need to take measures to prevent the spread of this nematode.
PubMed: 38468138
DOI: 10.1094/PDIS-11-23-2273-PDN -
PloS One 2024Although maize is sensitive to zinc (Zn) deficiencies, the responses of maize cultivars to the foliar application of Zn sulfate (ZnSO4) may vary significantly. Here, we...
Although maize is sensitive to zinc (Zn) deficiencies, the responses of maize cultivars to the foliar application of Zn sulfate (ZnSO4) may vary significantly. Here, we quantified the responses of grain yields and nitrogen (N), phosphorus (P), and potassium (K) absorption to ZnSO4 using 22 modern maize cultivars. The results revealed that 40.9% of the cultivars were not affected by foliar ZnSO4, whereas only 45.5% of the cultivars responded positively to ZnSO4, which was evidenced by increased grain numbers and shortened bald tip lengths. The impact of Zn fertilizer might be manifested in the dry biomass, from the 8-leaf stage (BBCH 18). For Zn-deficiency resistant cultivars, the foliar application of ZnSO4 enhanced N accumulation by 44.1%, while it reduced P and K absorption by 13.6% and 23.7%, respectively. For Zn-deficiency sensitive maize cultivars, foliar applied ZnSO4 improved the accumulation of N and K by 27.3% and 25.0%, respectively; however, it lowered their utilization efficiency. Hence, determining the optimized application of Zn fertilizer, while avoiding Zn toxicity, should not be based solely on the level of Zn deficiency in the soil, but also, take into consideration the sensitivity of some cultivars to Zn, Furthermore, the supplementation of Zn-deficiency sensitive maize cultivars with N and K is key to maximizing the benefits of Zn fertilization.
Topics: Zinc Sulfate; Zinc; Zea mays; Fertilizers; Triticum; Minerals; Soil; Edible Grain
PubMed: 38457380
DOI: 10.1371/journal.pone.0295391 -
Food Research International (Ottawa,... Apr 2024Cashew nut testa (CNT) is an underutilized cashew by-product rich in polyphenols. The applications of CNT are limited due to its astringency, less solubility, and...
Valorization of cashew nut testa phenolics through nano-complexes stabilized with whey protein isolate and β-cyclodextrin: Characterization, anti-oxidant activity, stability and in vitro release.
Cashew nut testa (CNT) is an underutilized cashew by-product rich in polyphenols. The applications of CNT are limited due to its astringency, less solubility, and instability of polyphenols during the processing. Nanoencapsulation was used to overcome these limitations. β-cyclodextrin alone and in combination with whey protein isolate (WPI) was used for nano-complex preparation. The WPI/CD-CNT nano-complex powder showed higher encapsulation efficiency (86.9%) and yield (70.5-80%) compared to CD-CNT powder. Both the spray-dried powders showed improved thermal stability, higher solubility (97%), less moisture content, and increased DPPH and ABTS radical scavenging activities indicating potential food and agricultural applications. In addition, the nano-complex powders showed a controlled release of core bio-actives under gastric and intestinal pH compared to the non-encapsulated CNT phenolic extract. Degradation kinetics studies of the CNT extract after thermal and light treatments were also discussed. Both the nano-complexes showed high stability under light and thermal treatment. The results suggest that valorization of CNT can be done through nano-complex preparation and WPI and β-CD are efficient carrier materials for the encapsulation of polyphenols with potential applications in food and agriculture.
Topics: Anacardium; Antioxidants; Whey Proteins; Nuts; Powders; Phenols; Polyphenols; Plant Extracts
PubMed: 38448109
DOI: 10.1016/j.foodres.2024.114110 -
Food Research International (Ottawa,... Apr 2024The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors...
The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil (PROP) responsiveness. In this context, humans can be classified as non-tasters (NT), medium tasters (MT) and supertasters (ST). Evidence suggests that genetic variation in bitter taste perception contributes to differences in the level of irritation caused by alcohol perception in solutions. The aim of this investigation was to study the bitter taste sensitivity among a group of mezcal consumers and its relationship with sensory perception and preference through PROP taster status. The tests were carried out in the state of Oaxaca in Mexico. A total of 83 mezcal consumers were classified by their PROP taster status and were asked to provide sensory descriptors for five mezcal samples and rate them according to the level of liking. The three-solution test was used to classify the subjects as NT, MT, and ST, while a Multiple Factor Analysis (MFA) was used to visualize the sensory descriptors provided by these three groups. The proportion of MT subjects was 16%, while the proportion of NT and ST was 34 and 51%, respectively. The MT provided higher liking ratings for at least three mezcal samples. According to MFA, the mezcal samples were organized in a similar configuration along the two dimensions. However, NT mentioned a limited number of simple terms (strong flavor, tasteless, burning in the mouth) to describe the samples, whereas ST used a more complex vocabulary (astringent, smoky, scratchy aftertaste). These data suggest that the preference for mezcal samples was similar for non-taster and supertasters, but there are indications that the sensory perception of mezcal differs between groups.
Topics: Humans; Taste Perception; Taste; Sensation; Astringents; Emotions
PubMed: 38448103
DOI: 10.1016/j.foodres.2024.114125 -
Food Chemistry: X Jun 2024In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous...
In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous lactic acid bacteria and yeast. To better understand the fermentation mechanism and the impact of microorganisms on the entire fermentation system, we tracked the changes in carbohydrate and amino acid profiles, organoleptic quality and microbial community during the fermentation process. Compared with unfermented samples, dietary fiber and free amino acids increased significantly as fermentation proceeded. The fermented samples were significantly lower in astringency and bitterness and significantly higher in sourness, umami and richness. The fermented products were richer in volatile compounds with floral, cheesy, fruity and other flavors. Relevant analyses showed that the core microbial community was highly correlated with the quality attributes of the fermented products. Microorganisms such as , , , and contributed significantly to the fermented products.
PubMed: 38444559
DOI: 10.1016/j.fochx.2024.101254 -
Journal of the Science of Food and... Aug 2024Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the...
BACKGROUND
Roasting is an important process in the formation of coffee flavor characteristics, which determines the quality of coffee and consumer acceptance. However, the influence of roasting degree on the flavor characteristics of cold brew coffee has not been fully described.
RESULTS
In the present study, the flavor characteristics of cold brew coffee with different roasting degrees were compared in detail by using chromatographic and electronic sensory approaches, and the flavor changes induced by freeze-drying were investigated. Pyrazine and heterocyclic compounds were the main aroma compounds in coffee, and gradually dominated with the increase of roasting. Pyridine was consistently present in cold brew coffees of different roasting degrees and showed significant gradient of quantity accumulation. Aroma compounds such as pyrazine, linalool and furfuryl acetate were the main contributors to coffee roasting, floral and fruity flavor. Freeze-drying preserved the fruity and floral aromas of medium-roasted cold brew coffee, whereas reducing the bitterness, astringency and acidity properties that are off-putting to consumers.
CONCLUSION
The higher consumer acceptance and enjoyment in medium roast cold brew coffee may be related to its stronger floral and fruity aroma. The aroma profile qualities of freeze-drying processed medium roasted cold brewed coffee were more dominant and more suitable for freeze-drying processing than medium dark roasting. Application of freeze-drying for cold brew coffee will promote the convenience of drinking. The present study provides valuable technical guidance in improving the flavor and quality of cold brew coffee, and also promotes its commercialization process. © 2024 Society of Chemical Industry.
Topics: Electronic Nose; Taste; Gas Chromatography-Mass Spectrometry; Odorants; Freeze Drying; Humans; Coffea; Coffee; Flavoring Agents; Volatile Organic Compounds; Tongue; Cooking; Food Handling; Hot Temperature; Seeds; Male; Female; Adult
PubMed: 38442084
DOI: 10.1002/jsfa.13437 -
Food Chemistry Jul 2024Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of...
A cooperative combination of non-targeted metabolomics and electronic tongue evaluation reveals the dynamic changes in metabolites and sensory quality of radish during pickling.
Pickled radish is a traditional fermented food with a unique flavor after long-term preservation. This study analyzed the organoleptic and chemical characteristics of pickled radish from different years to investigate quality changes during pickling. The results showed that the sourness, saltiness, and aftertaste-bitterness increased after pickling, and bitterness and astringency decreased. The levels of free amino acids, soluble sugars, total phenols, and total flavonoids initially decreased during pickling but increased with prolonged pickling. The diversity of organic acids also increased over time. Through non-targeted metabolomics analysis, 349 differential metabolites causing metabolic changes were identified to affect the quality formation of pickled radish mainly through amino acid metabolism, phenylpropane biosynthesis and lipid metabolism. Correlation analysis showed that L*, soluble sugars, lactic acid, and acetic acid were strongly associated with taste quality. These findings provide a theoretical basis for standardizing and scaling up traditional pickled radish production.
Topics: Raphanus; Electronic Nose; Brassicaceae; Metabolomics; Sugars
PubMed: 38422641
DOI: 10.1016/j.foodchem.2024.138886 -
Brazilian Journal of Biology = Revista... 2024The objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid....
The objective of this work was characterizing persimmons of the 'Giombo' and 'Rama Forte' cultivars harvested at different ripening stages in the Brazilian semiarid. Fruits were harvested at three ripening stages - green, semi-ripe and ripe - then evaluated for the following characteristics: fruit weight and diameter, skin and pulp color, fruit firmness, pulp pH, soluble solids content, titratable acidity, SSC/TA ratio, total soluble sugars, reducing sugars, astringency index, and the contents of tannin, vitamin C, carotenoid, β-carotene, and total extractable polyphenols. Also, total antioxidant activity by the DPPH and ABTS methods and pectin methylesterase, and polygalacturonase enzyme activities were evaluated. Two experiments were carried out in a completely randomized design, one for each cultivar, with treatments consisting of different stages of maturation, with five replications of three fruits each. Data were submitted to analysis of variance and the differences between the means were compared using the Tukey test at 5% probability. Fruit firmness and soluble solids content did not vary between maturation stages for any of the cultivars. However, the skin color index increased with advancing maturation for both 'Giombo' and 'Rama Forte'. The astringency index, the content of total extractable polyphenols, soluble tannins and the antioxidant capacity were lower in fruits harvested at the ripe stage, for both cultivars. It can be concluded that persimmons of the 'Giombo' and 'Rama Forte' cultivars present better physicochemical quality characteristics when harvested when ripe, with a totally yellow skin.
Topics: Antioxidants; Diospyros; Brazil; Ascorbic Acid; Sugars
PubMed: 38422282
DOI: 10.1590/1519-6984.276146 -
Journal of Ethnobiology and... Feb 2024Frederico José de Santa-Anna Nery (1848-1901) was a Brazilian Baron who referred to himself as a "volunteer propagandist" for Brazil in Europe, serving as an...
Amazonian useful plants described in the book "Le Pays des Amazones" (1885) of the Brazilian propagandist Baron de Santa-Anna Nery: a historical and ethnobotanical perspective.
BACKGROUND
Frederico José de Santa-Anna Nery (1848-1901) was a Brazilian Baron who referred to himself as a "volunteer propagandist" for Brazil in Europe, serving as an immigration agent to publicize the living conditions in the Amazon region, advocating for its development and modernization at the end of the nineteenth century. Santa-Anna Nery's most famous book is "Le Pays des Amazones" (The Lands of the Amazons), first published in 1885, which the author dedicated a chapter to introduce and report on the Amazonian useful plant species and its relationship with humans. The aim of this work is to understand the historical context and ethnobotanical value of the plant species in the Brazilian Amazon at the end of the nineteenth century through an analysis of the book "Le Pays des Amazones" (1885) by Baron de Santa-Anna Nery, as well as to bring to light the historical importance of this very influential propagandist, who has been forgotten nowadays.
METHODS
The original book "Le Pays des Amazones" (1885), as well as the original 3rd edition and its translated version into Portuguese, was carefully analyzed and all information about plants was systematized, with botanical names being updated. Finally, using the scientific name of medicinal plants alone or in combination with their traditional use, a search was carried out in databases in order to indicate current pharmacological studies that provide evidence about the described traditional uses.
RESULTS
A total of 156 plant species were identified in the book, although 132 species had their scientific names updated. These species belong to 45 different families, with Fabaceae and Arecaceae the most represented, and 109 plants are Brazilian native. Considering only the 36 medicinal plants, the main medicinal indications reported were astringent, purgative/laxative, stimulant and tonic, vermifuge, febrifuge, sudorific, emetic, diuretic and antidysenteric. Regarding other useful plants (non-medicinal), 97 species were cited for food, constructions and buildings, spices and condiments, ornaments and objects, carpentry, textile fibers, gums, oils, balms and essences, pigments and tanning, hunting and fishing.
CONCLUSIONS
When the book "Le Pays des Amazones" is analyzed from a timeless perspective, with a particular focus on historical ethnobotany, it is possible to observe the economic, social, and political importance of many useful plants for the Amazon at the end of the nineteenth century and how the relationship between local people, indigenous communities, and immigrants was established with plant biodiversity.
Topics: Humans; Ethnobotany; Brazil; Plants, Medicinal; Europe; Phytotherapy
PubMed: 38409064
DOI: 10.1186/s13002-024-00663-2