This study aimed to enhance jujube beverages’functional and sensory properties by integrating ultrasonic and enzymatic treatments during fermentation.Using a Box-Behnken design,optimal conditions(5 days fermentation,...This study aimed to enhance jujube beverages’functional and sensory properties by integrating ultrasonic and enzymatic treatments during fermentation.Using a Box-Behnken design,optimal conditions(5 days fermentation,3.18%cellulase,214.34 W ultrasonication)were established to maximize total phenolic content(TPC)and antioxidant activity.Under these conditions,the optimized beverage exhibited significantly higher TPC(456.73 mg GAE/100 g FW)and maintained antioxidant capacity,alongside notable improvements in color attributes and sensory qualities.Compared to the control,the optimized product showed a darker and redder appearance,increased fruity aroma due to higher ester content,and enhanced mouthfeel,though with slightly reduced clarity and sweetness.HPLC analysis revealed shifts in phenolic profiles,with increases in ferulic and trihydroxybenzoic acids,contributing to antioxidant stability.Metagenomic analysis highlighted beneficial microbial shifts,including higher abundances of Lactobacillus casei and Weissella cibaria,which are associated with improved flavor and preservation.These findings demonstrate a sustainable strategy for valorizing jujubes,offering a framework for developing novel functional beverages with improved consumer appeal.展开更多
Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)...Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.展开更多
Citrus reticulata peels,often discarded,are crucial sources of bioactive compounds with significant antioxidant capacities.Biotechnological processes such as ultrasonication and solid-state fermentation(SSF)have shown...Citrus reticulata peels,often discarded,are crucial sources of bioactive compounds with significant antioxidant capacities.Biotechnological processes such as ultrasonication and solid-state fermentation(SSF)have shown promise in enhancing bioactive,but research on their synergistic effects is limited.Therefore,this research studied the influence of ultrasound pretreatment on antioxidant accumulation in Citrus reticulata peel powder(CRPP)during SSF with Aspergillus niger.Ultrasound pretreatment of A.niger inoculum before SSF,under optimal conditions of 270 W power,20 min duration,30℃ temperature,and 20/40/60 kHz frequency,maximized the total phenolic content(TPC),total flavonoid content(TFC),and antioxidant activities(2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid(ABTS)and 2.2-diphenyl 1-pycrilhydrazyl(DPPH)scavenging capacity)by 29.6%,31.2%,48.2%,and 71.8%,respectively,compared to nonfermented CRPP(NF-CRPP).Further optimization of ultrasound parameters(28℃,a solid-to-liquid ratio of 100 mg/mL,210 W,and 39 min)for CRPP substrate pretreatment led to significant antioxidant accumulation.Compared to NF-CRPP,TPC,TFC,ABTS,and DPPH scavenging capacities of CRPP fermented with both ultrasound-pretreated inoculum and substrate(UISCRPP)increased by 1.38-,1.33-,1.55-,and 1.73-fold,respectively.Additionally,these values were 9.83%,4.92%,6.38%,and 10.16%higher than those obtained from CRPP fermented with A.niger without ultrasound pretreatment(F-CRPP).High-performance liquid chromatography analysis revealed significant increases in chlorogenic acid by 220.6%and 240.4%in CRPP fermented with ultrasound-pretreated inoculum(UI-CRPP)and UIS-CRPP,respectively,compared to NF-CRPP.This study highlights the potential of ultrasound-assisted SSF as an effective strategy for valorizing citrus by-products with enhanced bioactive properties.展开更多
This study aimed to optimize nutrient sources for enhancing the accumulation of antioxidants in Citrus reticulata peel powder(CRPP)through solid-state fermentation(SSF)using Aspergillus niger CGMCC 3.6189.A Plackett-B...This study aimed to optimize nutrient sources for enhancing the accumulation of antioxidants in Citrus reticulata peel powder(CRPP)through solid-state fermentation(SSF)using Aspergillus niger CGMCC 3.6189.A Plackett-Burman design revealed that four medium compositions,including yeast extract,NH4Cl,CaCl_(2),and MgCl_(2),significantly affected antioxidant accumulation in fermented CRPP.The optimal concentrations of these four compositions were predicted as 13.86,0.40,0.06,and 0.04 mg/g of CRPP,respectively,using a Box-Behnken design(BBD)when simultaneous optimization of total phenolic content(TPC),total flavonoid content(TFC),2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid(ABTS)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacities using Derringer’s desirability function.Under the optimal medium compositions,TPC,TFC,ABTS,and DPPH scavenging capacities of fermented CRPP(FO-CRPP)increased by 25.2%,26.9%,45.8%,and 57.3%,respectively,in comparison with the unfermented CRPP(UF-CRPP).The HPLC analysis exhibited notable decreases in the levels of hesperidin,narirutin,nobiletin,and tangeretin,while enhancements in the contents of p-coumaric acid,ferulic acid,narirutin,and hesperetin in FO-CRPP compared to UF-CRPP were observed.Scanning electron microscopy and Fourier transform infrared spectroscopy analyses demonstrated changes in the surface microstructure and functional groups in FO-CRPP.Our findings suggested that yeast extract and NH4Cl significantly improve the accumulation of antioxidants in CRPP during SSF by A.niger CGMCC 3.6189.展开更多
Jujubes,known for their bioactive compounds,are underutilized due to their unappealing dry qualities with lingering bitterness,and short shelf-life when fresh.Co-fermented jujube puree storage could enhance its functi...Jujubes,known for their bioactive compounds,are underutilized due to their unappealing dry qualities with lingering bitterness,and short shelf-life when fresh.Co-fermented jujube puree storage could enhance its functional food potential.For the first time,the impact of storage on 8-day tri-cultured Junzao jujube puree experimented with commercial and indigenous Chinese lactic and acetic acid bacteria on the functionality,physicochemical,volatile compounds,and sensory characteristics was investigated.Despite a decline in microbial loads,the stored purees exhibited excellent viability,with specific tricultures showing promising probiotic activity of more than 6-log CFU/mL of viable counts.Stored purees demonstrated improved acidification,increased total acid content,and reduced pH.Fourier-transform infrared spectroscopic analysis indicated structural changes in polysaccharides,and total flavonoid content quintupled(31.05%),with the highest observed in tri-culture:Lactobacillus casei,Lactobacillus plantarum and Acetobacter pasteurianus(98.74 mg rutin equivalent/100 g)with peculiar formation of l-methionine(1.93 mg/100 g).Antioxidant capacity varied among stored tri-cultured purees,and sensory analysis showed sourness,fruity,floral,thickness,intense yellowish color was associated with the stored tricultures compared to the unfermented sample.Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis identified 80 volatile compounds,with esters(38%)being predominant.Overall,the results demonstrated that lactic-acetic acid tri-culture storage could bio-valorize Junzao jujube puree,improving its organoleptic appeal and shelf-life.展开更多
基金the management of Zhenjiang Key Research and Development Program(Modern Agriculture)for their support[grant number NY2020020].
文摘This study aimed to enhance jujube beverages’functional and sensory properties by integrating ultrasonic and enzymatic treatments during fermentation.Using a Box-Behnken design,optimal conditions(5 days fermentation,3.18%cellulase,214.34 W ultrasonication)were established to maximize total phenolic content(TPC)and antioxidant activity.Under these conditions,the optimized beverage exhibited significantly higher TPC(456.73 mg GAE/100 g FW)and maintained antioxidant capacity,alongside notable improvements in color attributes and sensory qualities.Compared to the control,the optimized product showed a darker and redder appearance,increased fruity aroma due to higher ester content,and enhanced mouthfeel,though with slightly reduced clarity and sweetness.HPLC analysis revealed shifts in phenolic profiles,with increases in ferulic and trihydroxybenzoic acids,contributing to antioxidant stability.Metagenomic analysis highlighted beneficial microbial shifts,including higher abundances of Lactobacillus casei and Weissella cibaria,which are associated with improved flavor and preservation.These findings demonstrate a sustainable strategy for valorizing jujubes,offering a framework for developing novel functional beverages with improved consumer appeal.
文摘Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.
基金supported by the Jiangsu Specially Appointed Professor Program under grant number zk20190386,awarded to X.Chen.
文摘Citrus reticulata peels,often discarded,are crucial sources of bioactive compounds with significant antioxidant capacities.Biotechnological processes such as ultrasonication and solid-state fermentation(SSF)have shown promise in enhancing bioactive,but research on their synergistic effects is limited.Therefore,this research studied the influence of ultrasound pretreatment on antioxidant accumulation in Citrus reticulata peel powder(CRPP)during SSF with Aspergillus niger.Ultrasound pretreatment of A.niger inoculum before SSF,under optimal conditions of 270 W power,20 min duration,30℃ temperature,and 20/40/60 kHz frequency,maximized the total phenolic content(TPC),total flavonoid content(TFC),and antioxidant activities(2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid(ABTS)and 2.2-diphenyl 1-pycrilhydrazyl(DPPH)scavenging capacity)by 29.6%,31.2%,48.2%,and 71.8%,respectively,compared to nonfermented CRPP(NF-CRPP).Further optimization of ultrasound parameters(28℃,a solid-to-liquid ratio of 100 mg/mL,210 W,and 39 min)for CRPP substrate pretreatment led to significant antioxidant accumulation.Compared to NF-CRPP,TPC,TFC,ABTS,and DPPH scavenging capacities of CRPP fermented with both ultrasound-pretreated inoculum and substrate(UISCRPP)increased by 1.38-,1.33-,1.55-,and 1.73-fold,respectively.Additionally,these values were 9.83%,4.92%,6.38%,and 10.16%higher than those obtained from CRPP fermented with A.niger without ultrasound pretreatment(F-CRPP).High-performance liquid chromatography analysis revealed significant increases in chlorogenic acid by 220.6%and 240.4%in CRPP fermented with ultrasound-pretreated inoculum(UI-CRPP)and UIS-CRPP,respectively,compared to NF-CRPP.This study highlights the potential of ultrasound-assisted SSF as an effective strategy for valorizing citrus by-products with enhanced bioactive properties.
基金supported by the Jiangsu Specially Appointed Professor Program(zk20190386)to X.Chen.
文摘This study aimed to optimize nutrient sources for enhancing the accumulation of antioxidants in Citrus reticulata peel powder(CRPP)through solid-state fermentation(SSF)using Aspergillus niger CGMCC 3.6189.A Plackett-Burman design revealed that four medium compositions,including yeast extract,NH4Cl,CaCl_(2),and MgCl_(2),significantly affected antioxidant accumulation in fermented CRPP.The optimal concentrations of these four compositions were predicted as 13.86,0.40,0.06,and 0.04 mg/g of CRPP,respectively,using a Box-Behnken design(BBD)when simultaneous optimization of total phenolic content(TPC),total flavonoid content(TFC),2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid(ABTS)and 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging capacities using Derringer’s desirability function.Under the optimal medium compositions,TPC,TFC,ABTS,and DPPH scavenging capacities of fermented CRPP(FO-CRPP)increased by 25.2%,26.9%,45.8%,and 57.3%,respectively,in comparison with the unfermented CRPP(UF-CRPP).The HPLC analysis exhibited notable decreases in the levels of hesperidin,narirutin,nobiletin,and tangeretin,while enhancements in the contents of p-coumaric acid,ferulic acid,narirutin,and hesperetin in FO-CRPP compared to UF-CRPP were observed.Scanning electron microscopy and Fourier transform infrared spectroscopy analyses demonstrated changes in the surface microstructure and functional groups in FO-CRPP.Our findings suggested that yeast extract and NH4Cl significantly improve the accumulation of antioxidants in CRPP during SSF by A.niger CGMCC 3.6189.
基金grateful to the management of Zhenjiang Key Research and Development Program(Modern Agriculture)for their support[grant number NY2020020].
文摘Jujubes,known for their bioactive compounds,are underutilized due to their unappealing dry qualities with lingering bitterness,and short shelf-life when fresh.Co-fermented jujube puree storage could enhance its functional food potential.For the first time,the impact of storage on 8-day tri-cultured Junzao jujube puree experimented with commercial and indigenous Chinese lactic and acetic acid bacteria on the functionality,physicochemical,volatile compounds,and sensory characteristics was investigated.Despite a decline in microbial loads,the stored purees exhibited excellent viability,with specific tricultures showing promising probiotic activity of more than 6-log CFU/mL of viable counts.Stored purees demonstrated improved acidification,increased total acid content,and reduced pH.Fourier-transform infrared spectroscopic analysis indicated structural changes in polysaccharides,and total flavonoid content quintupled(31.05%),with the highest observed in tri-culture:Lactobacillus casei,Lactobacillus plantarum and Acetobacter pasteurianus(98.74 mg rutin equivalent/100 g)with peculiar formation of l-methionine(1.93 mg/100 g).Antioxidant capacity varied among stored tri-cultured purees,and sensory analysis showed sourness,fruity,floral,thickness,intense yellowish color was associated with the stored tricultures compared to the unfermented sample.Headspace solid-phase microextraction gas chromatography-mass spectrometry analysis identified 80 volatile compounds,with esters(38%)being predominant.Overall,the results demonstrated that lactic-acetic acid tri-culture storage could bio-valorize Junzao jujube puree,improving its organoleptic appeal and shelf-life.
