One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured for oil extracted from all four olive cultivars. The results of the analysis of variance (ANOVA) test showed that rotational speed and the content of added water had an effect on the acidity and PV for all samples of olive cultivars. The measured values showed that the best speed for the Tricanter machine is 3 500 rpm. At this rotational speed, the peroxide and acidity values are lower than the standard values.
{"title":"Evaluation of three-phase centrifugal separator machine (Tricanter) for olive oil extraction","authors":"Ashkan Shokrian, Q. Si, Peng Wang","doi":"10.17221/278/2021-cjfs","DOIUrl":"https://doi.org/10.17221/278/2021-cjfs","url":null,"abstract":"One of the most important machines in the olive oil extraction line is the horizontal three-phase centrifugal separator machine or Tricanter. The purpose of this paper is to evaluate the machine designed on the basis of Tricanter and to evaluate the quality of extracted olive oil. For this purpose, four different olive cultivars from Gilan Province in Iran were used. In this research the rotational speed of the Tricanter machine was tested at three levels of 2 500, 3 000, and 3 500 rpm and the content of water added to olive paste was used at three levels of 10, 20, and 30% of the paste mass. Peroxide value (PV) and percentage of acidity were measured for oil extracted from all four olive cultivars. The results of the analysis of variance (ANOVA) test showed that rotational speed and the content of added water had an effect on the acidity and PV for all samples of olive cultivars. The measured values showed that the best speed for the Tricanter machine is 3 500 rpm. At this rotational speed, the peroxide and acidity values are lower than the standard values.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49486725","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great importance. In the present day, the quality classification of hazelnuts and other crops is performed in general manually, and so it is difficult and costly. Performing this classification with modern agricultural techniques is much more important in terms of quality. This study was based on a model intended to detect hazelnut quality. The model is about the establishment of an artificial intelligence-based classification system that can detect the hidden defects of hazelnuts. In the developed model, the visuals used in the dataset are divided into training and test groups. In the model, hazelnuts are divided into 5 classes according to their quality using AlexNet architecture and modern deep learning (DL) techniques instead of traditional hazelnut classification methods. In this model developed based on artificial intelligence, a very good approach was presented with the accurate classification of 99%. Moreover, the values regarding precision and recall were also determined at 98.7% and 99.6%, respectively. This study is important in terms of becoming widespread information technology use and computer-assisted applications in the agricultural economics field such as product classification, quality, and control.
{"title":"Classification of hazelnuts according to their quality using deep learning algorithms","authors":"Nizamettin Erbaş, Gokalp Cinarer, Kazım Kılıç","doi":"10.17221/21/2022-cjfs","DOIUrl":"https://doi.org/10.17221/21/2022-cjfs","url":null,"abstract":"Hazelnut is a product with high nutritional and economic value. In maintaining the quality value of hazelnut, the classification process is of great importance. In the present day, the quality classification of hazelnuts and other crops is performed in general manually, and so it is difficult and costly. Performing this classification with modern agricultural techniques is much more important in terms of quality. This study was based on a model intended to detect hazelnut quality. The model is about the establishment of an artificial intelligence-based classification system that can detect the hidden defects of hazelnuts. In the developed model, the visuals used in the dataset are divided into training and test groups. In the model, hazelnuts are divided into 5 classes according to their quality using AlexNet architecture and modern deep learning (DL) techniques instead of traditional hazelnut classification methods. In this model developed based on artificial intelligence, a very good approach was presented with the accurate classification of 99%. Moreover, the values regarding precision and recall were also determined at 98.7% and 99.6%, respectively. This study is important in terms of becoming widespread information technology use and computer-assisted applications in the agricultural economics field such as product classification, quality, and control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44683732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
R. W. Arief, R. Asnawi, R. D. Tambunan, N. Wardani, D. Mustikawati, M. J. Mejaya
The post-harvest process at the storage stage is one of the most critical processes for maintaining soybean seed quality. The type of packaging and the type of material stored will affect its shelf life. One type of packaging has specific properties that are different from other types of packaging. Therefore, this study used several types of packaging materials and soybean varieties to determine changes in its quality during storage. The treatments were arranged in a 5 × 4 × 7 factorial experiment in a randomised block design (RBD) with three replications, consisting of totally 140 treatment combinations involving five different types of packaging materials. Water content, the weight of 100 grains, seedling dry weight, electrical conductivity (EC), and germination percentage were assessed monthly. The factorial analysis of variance (ANOVA) was used to compare water content, the weight of 100 grains, EC, germination, and seedling dry weight. A qualitative descriptive analysis method was employed for the temperature and relative humidity of the storage room. The results showed that Grobogan had the lowest germination percentage of 84.85% compared to the other varieties (86.97–90.82%). Plastic sack resulted in the most inferior seed quality (82.00% for plastic sack vs. 88.23–90.17% for the other containers). A more extended storage period of soybean seeds caused a decrease in soybean quality for all varieties and packaging materials. Up to 6 months of storage at room temperature, the quality of soybean seeds remained high, with the lowest germination of 80%.
{"title":"Packaging types as influencing seed quality in some soybean [Glycine max (L.) Merr.] varieties during storage period","authors":"R. W. Arief, R. Asnawi, R. D. Tambunan, N. Wardani, D. Mustikawati, M. J. Mejaya","doi":"10.17221/119/2021-cjfs","DOIUrl":"https://doi.org/10.17221/119/2021-cjfs","url":null,"abstract":"The post-harvest process at the storage stage is one of the most critical processes for maintaining soybean seed quality. The type of packaging and the type of material stored will affect its shelf life. One type of packaging has specific properties that are different from other types of packaging. Therefore, this study used several types of packaging materials and soybean varieties to determine changes in its quality during storage. The treatments were arranged in a 5 × 4 × 7 factorial experiment in a randomised block design (RBD) with three replications, consisting of totally 140 treatment combinations involving five different types of packaging materials. Water content, the weight of 100 grains, seedling dry weight, electrical conductivity (EC), and germination percentage were assessed monthly. The factorial analysis of variance (ANOVA) was used to compare water content, the weight of 100 grains, EC, germination, and seedling dry weight. A qualitative descriptive analysis method was employed for the temperature and relative humidity of the storage room. The results showed that Grobogan had the lowest germination percentage of 84.85% compared to the other varieties (86.97–90.82%). Plastic sack resulted in the most inferior seed quality (82.00% for plastic sack vs. 88.23–90.17% for the other containers). A more extended storage period of soybean seeds caused a decrease in soybean quality for all varieties and packaging materials. Up to 6 months of storage at room temperature, the quality of soybean seeds remained high, with the lowest germination of 80%.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42519447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Guttifera Guttifera, L. Rahmawati, Selly Ratna Sari, F. Pratama, T. Widowati
This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.
{"title":"Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation","authors":"Guttifera Guttifera, L. Rahmawati, Selly Ratna Sari, F. Pratama, T. Widowati","doi":"10.17221/52/2021-cjfs","DOIUrl":"https://doi.org/10.17221/52/2021-cjfs","url":null,"abstract":"This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48730184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Honey is a complex and variable mixture that contains more than 180 biochemical compounds from various molecule families. This mixture is obtained after processing the nectar out of plant food sources at the level of the bee abdomen. The bioactive components found in this natural product are in charge of its antimicrobial properties. Honey is used for its antibacterial actions against Gram-positive (Gram+) and Gram-negative (Gram–) bacteria, its anti-fungal and antimycotic actions against moulds and yeasts, along with its protozoal and antiviral activities. This literature review outlines the natural antimicrobial potential of honey; it explains the factors responsible for this potential and spells out their mechanisms of action. Osmotic pressure, water activity, the acid content of honey, presence of bioactive compounds like hydrogen peroxide (H2O2), phenolic acids, flavonoids, methylglyoxal (MGO), defensin-1, lysozyme, volatile compounds as well as antibacterial products secreted from the lactic bacteria that are behind this antimicrobial activity. This potential basically depends on the biological activities of the initially harvested floral source, its geographical origin, season, storage conditions, honey age, health of bee colonies and suitable beekeeping practices.
{"title":"Natural bioactive compounds of honey and their antimicrobial activity","authors":"N. Feknous, M. Boumendjel","doi":"10.17221/247/2021-cjfs","DOIUrl":"https://doi.org/10.17221/247/2021-cjfs","url":null,"abstract":"Honey is a complex and variable mixture that contains more than 180 biochemical compounds from various molecule families. This mixture is obtained after processing the nectar out of plant food sources at the level of the bee abdomen. The bioactive components found in this natural product are in charge of its antimicrobial properties. Honey is used for its antibacterial actions against Gram-positive (Gram+) and Gram-negative (Gram–) bacteria, its anti-fungal and antimycotic actions against moulds and yeasts, along with its protozoal and antiviral activities. This literature review outlines the natural antimicrobial potential of honey; it explains the factors responsible for this potential and spells out their mechanisms of action. Osmotic pressure, water activity, the acid content of honey, presence of bioactive compounds like hydrogen peroxide (H2O2), phenolic acids, flavonoids, methylglyoxal (MGO), defensin-1, lysozyme, volatile compounds as well as antibacterial products secreted from the lactic bacteria that are behind this antimicrobial activity. This potential basically depends on the biological activities of the initially harvested floral source, its geographical origin, season, storage conditions, honey age, health of bee colonies and suitable beekeeping practices.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48128583","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Radosław Bogusz, A. Wiktor, M. Nowacka, Joanna Ćwintal, E. Gondek
The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water diffusion coefficient (Deff). Based on the simplified Fick's second law of diffusion, Deff was determined, while the relative water content [moisture ratio (MR)] was predicted using empirical models. It was found that as the temperature of the drying process increased, the process time was reduced, and the drying process intensified, which was manifested by the increment of the drying rate as well as the effective moisture diffusivity (varied from 5.58 × 10–10 m2 s–1 to 27.2 × 10–10 m2 s–1). The mathematical model, developed using the RSM, showed a good fit for the data obtained in the study, which allowed to predict the response of the effective water Deff of the foamed kiwiberry fruit pulp with R2 > 0.97.
{"title":"Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp","authors":"Radosław Bogusz, A. Wiktor, M. Nowacka, Joanna Ćwintal, E. Gondek","doi":"10.17221/263/2020-cjfs","DOIUrl":"https://doi.org/10.17221/263/2020-cjfs","url":null,"abstract":"The purpose of this work has been to determine the optimal conditions for the processing of kiwiberry fruit pulp based on the relevant thickness of the layer and air temperature, that will target the maximal reduction of drying time and minimal energy consumption. The research was designed to use the response surface methodology (RSM). The effects of independent variables (factors) such as the thickness of the layer (4, 8, and 12 mm) and the temperature of the drying air (50, 60, and 70°C) were studied by the means of the response variables. In this study, the drying kinetics was evaluated based on the drying time, drying rate, and effective water diffusion coefficient (Deff). Based on the simplified Fick's second law of diffusion, Deff was determined, while the relative water content [moisture ratio (MR)] was predicted using empirical models. It was found that as the temperature of the drying process increased, the process time was reduced, and the drying process intensified, which was manifested by the increment of the drying rate as well as the effective moisture diffusivity (varied from 5.58 × 10–10 m2 s–1 to 27.2 × 10–10 m2 s–1). The mathematical model, developed using the RSM, showed a good fit for the data obtained in the study, which allowed to predict the response of the effective water Deff of the foamed kiwiberry fruit pulp with R2 > 0.97.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46965915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Haining Zhuang, Mo Yang, T. Feng, Wenfeng Ding, Ling Chen, Yongjin Qiao, Da Chen, Jin-Song Zhang, W. Jia
Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post-harvest quality of button mushrooms up to 16 days under cold storage (4 °C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial biomass were investigated as well as the sensory evaluation was carried out. Results show a significant decrease in the weight loss rate (decreased up to 2.34%), down regulated the PPO activities (reduced up to 30.15%) and maintained tissue firmness in ABP/TEO treatments compared to the control, whereas TEO inhibited especially the growth of microorganisms. Natural additive coatings can better protect the inner mushroom colour and flavour compared to the control.
{"title":"Utilisation of waste Agaricus bisporus and Torreya grandis as potential natural additive coating in Agaricus bisporus preservation","authors":"Haining Zhuang, Mo Yang, T. Feng, Wenfeng Ding, Ling Chen, Yongjin Qiao, Da Chen, Jin-Song Zhang, W. Jia","doi":"10.17221/91/2020-cjfs","DOIUrl":"https://doi.org/10.17221/91/2020-cjfs","url":null,"abstract":"Natural additives obtained from vegetable and fruit wastes can potentially be used as coatings to enhance the shelf life of button mushrooms (Agaricus bisporus). The present study was therefore conducted to assess the effects of natural additive coatings A. bisporus polysaccharides (ABP) and Torreya grandis essential oils (TEO) on the post-harvest quality of button mushrooms up to 16 days under cold storage (4 °C). Different concentrations for coatings were used including control (no additives), 500, 1 000, 5 000 ppm or a combination of ABP and TEO. Changes in weight loss, firmness, polyphenol oxidase (PPO) activity and microbial biomass were investigated as well as the sensory evaluation was carried out. Results show a significant decrease in the weight loss rate (decreased up to 2.34%), down regulated the PPO activities (reduced up to 30.15%) and maintained tissue firmness in ABP/TEO treatments compared to the control, whereas TEO inhibited especially the growth of microorganisms. Natural additive coatings can better protect the inner mushroom colour and flavour compared to the control.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43291863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Bin Jiang, Lijiao Chen, Shuang-mei Duan, Bo Nian, Kunyi Liu, Yan Ma, Ming Zhao
Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth and development. To uncover the mechanism of this colour change, we performed transcriptome analysis to identify differentially expressed genes (DEGs). A total of 18 328 DEGs were identified in purple tender shoots of Zijuan (ZJP) compared with mature green leaves of Zijuan (ZJG). These included 85 DEGs associated with phenylpropanoid biosynthesis, 30 DEGs associated with flavonoid biosynthesis, and 3 DEGs involved in flavone and flavonol biosynthesis. We detected higher expression in ZJP than in ZJG of genes encoding the following key enzymes regulating anthocyanin biosynthesis and their corresponding metabolites: chalcone synthase (CHS), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), adenosine triphosphate (ATP)-binding cassette (ABC) transporters, bifunctional 3-dehydroquinate dehydratase (DHQ), chorismate mutase (CM), cinnamoyl-CoA reductase 1 (CCR), and cinnamyl alcohol dehydrogenase (CAD). In addition, upregulated expression of carbohydrate metabolism, glycolysis pathway, sucrose metabolism, and pyruvate metabolism suggested that glycolysis and upregulation of the sucrose synthase (SUS) gene may provide more intermediates as substrates for promoting anthocyanin accumulation in ZJP. Moreover, DEGs involved in anthocyanin biosynthesis, including phenylalanine ammonialyase (PAL), cinnamate acid 4-hydroxylase (C4H), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), flavonol synthase (FLS), ANR, ANS, CHS, and flavonoid 3',5'-hydroxylase (F3'5'H) were significantly (P < 0.01) correlated with the contents of anthocyanin components such as cyanidin (Cy), delphinidin (Dp), peonidin (Pn), petunidin (Pt), and malvidin (Mv). The above results suggested that these upregulated DEGs may contribute to anthocyanin accumulation in ZJP and may play important roles in the colour changes in Zijuan tea. This research provided a foundation for clarifying the mechanisms underlying colour changes in Zijuan tea.
{"title":"Transcriptomic analysis identifies differentially expressed genes in purple tender shoots and green mature leaves of Zijuan tea","authors":"Bin Jiang, Lijiao Chen, Shuang-mei Duan, Bo Nian, Kunyi Liu, Yan Ma, Ming Zhao","doi":"10.17221/158/2020-cjfs","DOIUrl":"https://doi.org/10.17221/158/2020-cjfs","url":null,"abstract":"Purple shoots of tea germplasm Zijuan (Camellia sinensis var. asssamica) have high anthocyanin content and gradually turn green with continued growth and development. To uncover the mechanism of this colour change, we performed transcriptome analysis to identify differentially expressed genes (DEGs). A total of 18 328 DEGs were identified in purple tender shoots of Zijuan (ZJP) compared with mature green leaves of Zijuan (ZJG). These included 85 DEGs associated with phenylpropanoid biosynthesis, 30 DEGs associated with flavonoid biosynthesis, and 3 DEGs involved in flavone and flavonol biosynthesis. We detected higher expression in ZJP than in ZJG of genes encoding the following key enzymes regulating anthocyanin biosynthesis and their corresponding metabolites: chalcone synthase (CHS), anthocyanidin synthase (ANS), anthocyanidin reductase (ANR), adenosine triphosphate (ATP)-binding cassette (ABC) transporters, bifunctional 3-dehydroquinate dehydratase (DHQ), chorismate mutase (CM), cinnamoyl-CoA reductase 1 (CCR), and cinnamyl alcohol dehydrogenase (CAD). In addition, upregulated expression of carbohydrate metabolism, glycolysis pathway, sucrose metabolism, and pyruvate metabolism suggested that glycolysis and upregulation of the sucrose synthase (SUS) gene may provide more intermediates as substrates for promoting anthocyanin accumulation in ZJP. Moreover, DEGs involved in anthocyanin biosynthesis, including phenylalanine ammonialyase (PAL), cinnamate acid 4-hydroxylase (C4H), chalcone isomerase (CHI), flavanone 3-hydroxylase (F3H), flavonol synthase (FLS), ANR, ANS, CHS, and flavonoid 3',5'-hydroxylase (F3'5'H) were significantly (P < 0.01) correlated with the contents of anthocyanin components such as cyanidin (Cy), delphinidin (Dp), peonidin (Pn), petunidin (Pt), and malvidin (Mv). The above results suggested that these upregulated DEGs may contribute to anthocyanin accumulation in ZJP and may play important roles in the colour changes in Zijuan tea. This research provided a foundation for clarifying the mechanisms underlying colour changes in Zijuan tea.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45190224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang
The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.
{"title":"Sea buckthorn (Hippophae rhamnoides L.) oil exhibits antifungal activity against Aspergillus flavus via disrupting mitochondrial function","authors":"Yanhua Xin, Jie Yang, San-Hu Zhao, Ke Chen, Ya-qin Zhao, Tiehao Zhang, Jianhua Zhang","doi":"10.17221/234/2020-cjfs","DOIUrl":"https://doi.org/10.17221/234/2020-cjfs","url":null,"abstract":"The present study sought to examine how sea buckthorn (SBT) oil impacts mitochondrial and overall functionality in Aspergillus flavus. In order to assess the effect of SBT oil, it was used to treat mycelia across a range of concentrations, after which mitochondrial structures were imaged via transmission electron microscopy (TEM). In order to explore the functional impact of this treatment, we additionally examined reactive oxygen species (ROS) production, malondialdehyde (MDA) levels, enzyme activity, and shifts in mitochondrial membrane potential (ΔΨm) following treatment. We found that SBT oil induced mitochondrial damage in A. flavus in a dose-dependent manner, resulting in altered succinate dehydrogenase (SDH) and adenosine triphosphatase (ATPase) activity, reduced ΔΨm levels, and markedly elevated MDA and ROS levels. Together, these findings suggest that SBT oil can mediate antifungal activity against A. flavus through a mechanism associated with its ability to disrupt the tricarboxylic acid (TCA) cycle and mitochondrial potential, leading to MDA and ROS accumulation.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42282488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder.
{"title":"Extrusion process of maize grits used for nixtamalization","authors":"Kristýna Olšaníková, E. Šárka, P. Smrčková","doi":"10.17221/188/2021-cjfs","DOIUrl":"https://doi.org/10.17221/188/2021-cjfs","url":null,"abstract":"The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties. Sixteen samples of maize flour were prepared by extrusion with and without alkaline treatment. The extrudate diameters depended primarily on the moisture content of the premix and the temperature in the extruder. Alkaline treatment with calcium hydroxide [Ca(OH)2] had a strong effect on water absorption index (WAI), water solubility index (WSI), pH, and colour of the extrudates. Besides, WAI was influenced by the moisture of the premix and by the temperature in the second zone of the extruder. Soluble dietary fibre (SDF) in the samples with the addition of Ca(OH)2 increased more than in the samples without alkaline treatment. In addition, a higher screw speed influenced SDF. The texture of the tortillas was very dependent on the addition of Ca(OH)2, on the moisture of the premix and the temperature in the second zone of the extruder.","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":" ","pages":""},"PeriodicalIF":1.3,"publicationDate":"2022-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49536314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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