Kubra Yilmaz, C. Baltacı, Seyda Ozturk, Omer Karpuz
BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPHࢫ (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTSࢫ + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.
{"title":"Bioactive properties of vinegars produced from prunus laurocerasus L. Varieties","authors":"Kubra Yilmaz, C. Baltacı, Seyda Ozturk, Omer Karpuz","doi":"10.3233/jbr-230006","DOIUrl":"https://doi.org/10.3233/jbr-230006","url":null,"abstract":"BACKGROUND: Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF. OBJECTIVE: This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market. METHODS: Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPHࢫ (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTSࢫ + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied. RESULTS: This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits. CONCLUSIONS: High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46054973","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}
Ebrahim Abedi Gheshlaghi, Massoumeh Kia Eshkvarian, M. Shiri, T. Raiesi, D. J. Mojaddad
BACKGROUND Summer pruning of kiwifruit has an important effect on fruit quality and storability. OBJECTIVE: The present study was conducted to investigate the effects of summer pruning time and severity on some quantitative and qualitative characteristics and storability of Hayward kiwifruit. METHODS: The present study was conducted to evaluate summer pruning time (one week after fruit set [1WAFS] and four weeks after fruit set [4WAFS]) and pruning severity (1 - no pruning [control], 2 - shoot pruning after the third or fourth leaf after the last fruit [common pruning], 3 - tip squeezing, and 4 - zero leaf pruning in 20% of fruit-bearing shoots with unlimited growth) on Hayward kiwifruit in 2020 and 2021. RESULTS: The results showed that, at harvest time, the highest average fruit weight and total acid were 124.00 g and 1.74% in the tip squeezing treatment observed in the 4WAFS pruning time in 2021. Zero leaf pruning produced fruits with the highest firmness and antioxidant capacity in 2020 and the highest vitamin C and total phenols in 2021. At the end of 90 days of cold storage, in the tip squeezing treatment, fruit firmness at 4WAFS pruning time was higher than in 1WAFS pruning time in the second year, and the highest antioxidant capacity was in 1WAFS pruning time in the first year. In the second year, the highest vitamin C, firmness, and dry matter were obtained in the zero leaf pruning treatment. In this treatment, the highest total phenols and antioxidant capacity were 133.96 mg GAE/100 g FW and 86.75% , respectively, observed in 4WAFS pruning time in the second year. CONCLUSIONS: Overall, tip squeezing and zero leaf pruning at the time of 4WAFS improved the quantitative and qualitative characteristics at the harvest and cold storage.
背景猕猴桃夏季修剪对果实品质和贮藏性有重要影响。目的：研究夏季修剪时间和修剪程度对海沃德猕猴桃某些数量、质量特征和贮藏性的影响。方法：本研究评估了海沃德的夏季修剪时间（坐果后一周[1WAFS]和坐果后四周[4WAFS]）和修剪严重程度（1-不修剪[对照]，2-在最后一个果实后第三或第四叶后修剪[普通修剪]，3-顶端挤压和4-零叶修剪，对20%的无限制生长的结果枝）2020年和2021年的猕猴桃。结果：结果表明，在收获期，平均果重和总酸最高为124.00 g和1.74%。零叶修剪产生了2020年硬度和抗氧化能力最高的水果，2021年维生素C和总酚含量最高的水果。在冷藏90天结束时，在挤尖处理中，第二年4WAFS修剪时间的果实硬度高于1WAFS修剪时间，第一年1WAFS修剪时的抗氧化能力最高。在第二年，零叶修剪处理获得了最高的维生素C、硬度和干物质。在该处理中，总酚和抗氧化能力最高为133.96 mg GAE/100 g FW和86.75%。结论：总体而言，4WAFS时的顶端挤压和零叶修剪改善了收获和冷藏时的定量和定性特征。
{"title":"The effect of summer pruning time and severity on antioxidant capacity and storage quality of Hayward kiwifruit","authors":"Ebrahim Abedi Gheshlaghi, Massoumeh Kia Eshkvarian, M. Shiri, T. Raiesi, D. J. Mojaddad","doi":"10.3233/jbr-220060","DOIUrl":"https://doi.org/10.3233/jbr-220060","url":null,"abstract":"BACKGROUND Summer pruning of kiwifruit has an important effect on fruit quality and storability. OBJECTIVE: The present study was conducted to investigate the effects of summer pruning time and severity on some quantitative and qualitative characteristics and storability of Hayward kiwifruit. METHODS: The present study was conducted to evaluate summer pruning time (one week after fruit set [1WAFS] and four weeks after fruit set [4WAFS]) and pruning severity (1 - no pruning [control], 2 - shoot pruning after the third or fourth leaf after the last fruit [common pruning], 3 - tip squeezing, and 4 - zero leaf pruning in 20% of fruit-bearing shoots with unlimited growth) on Hayward kiwifruit in 2020 and 2021. RESULTS: The results showed that, at harvest time, the highest average fruit weight and total acid were 124.00 g and 1.74% in the tip squeezing treatment observed in the 4WAFS pruning time in 2021. Zero leaf pruning produced fruits with the highest firmness and antioxidant capacity in 2020 and the highest vitamin C and total phenols in 2021. At the end of 90 days of cold storage, in the tip squeezing treatment, fruit firmness at 4WAFS pruning time was higher than in 1WAFS pruning time in the second year, and the highest antioxidant capacity was in 1WAFS pruning time in the first year. In the second year, the highest vitamin C, firmness, and dry matter were obtained in the zero leaf pruning treatment. In this treatment, the highest total phenols and antioxidant capacity were 133.96 mg GAE/100 g FW and 86.75% , respectively, observed in 4WAFS pruning time in the second year. CONCLUSIONS: Overall, tip squeezing and zero leaf pruning at the time of 4WAFS improved the quantitative and qualitative characteristics at the harvest and cold storage.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49130836","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}
BACKGROUND: Due to the increasing market demand for blueberries, the amount of land dedicated to their production is expanding. Therefore, cultivation techniques to ensure high quality and a longer shelf life have become key concerns for the blueberry industry and consumers. OBJECTIVE: This study investigated the impact of various growing environments and pruning techniques on the quality and shelf life of highbush blueberry (Vaccinium corymbosum L. cv. ‘Duke’) during cold storage. METHODS: In this study, six commercial orchards were selected based on the type of pruning (light or hard) and the plot’s altitude (lowland, hill, or mountain). After harvest, the blueberries were stored at 1°C and 90% RH for 21 days. Quality analyses were performed on days 0, 10, and 21 of storage. The data were processed with a factor-designed analysis of variance (one-way ANOVA). RESULTS: Blueberries from the lowland cultivation area with light pruning had a longer shelf life. At harvest, the lowland area had indeed produced firmer blueberries that were sweeter and less acidic, and cold storage positively preserved these characteristics compared to fruit grown at other altitudes. CONCLUSIONS: In summation, the lowland area produced firmer berries that retained their characteristics after 10 days of storage, especially those harvested from hard-pruned plants. Notably, the bioactive compounds were not affected by the pruning method. However, when combined with 10 days of storage, light pruning was associated with better preservation of the total phenol content.
{"title":"Influence of growing environment and pruning techniques on storage and quality traits of Vaccinium corymbosum L., cv ‘Duke’","authors":"Varaldo Alice, Chiabrando Valentina, Giacalone Giovanna","doi":"10.3233/jbr-220067","DOIUrl":"https://doi.org/10.3233/jbr-220067","url":null,"abstract":"BACKGROUND: Due to the increasing market demand for blueberries, the amount of land dedicated to their production is expanding. Therefore, cultivation techniques to ensure high quality and a longer shelf life have become key concerns for the blueberry industry and consumers. OBJECTIVE: This study investigated the impact of various growing environments and pruning techniques on the quality and shelf life of highbush blueberry (Vaccinium corymbosum L. cv. ‘Duke’) during cold storage. METHODS: In this study, six commercial orchards were selected based on the type of pruning (light or hard) and the plot’s altitude (lowland, hill, or mountain). After harvest, the blueberries were stored at 1°C and 90% RH for 21 days. Quality analyses were performed on days 0, 10, and 21 of storage. The data were processed with a factor-designed analysis of variance (one-way ANOVA). RESULTS: Blueberries from the lowland cultivation area with light pruning had a longer shelf life. At harvest, the lowland area had indeed produced firmer blueberries that were sweeter and less acidic, and cold storage positively preserved these characteristics compared to fruit grown at other altitudes. CONCLUSIONS: In summation, the lowland area produced firmer berries that retained their characteristics after 10 days of storage, especially those harvested from hard-pruned plants. Notably, the bioactive compounds were not affected by the pruning method. However, when combined with 10 days of storage, light pruning was associated with better preservation of the total phenol content.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42286650","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}
BACKGROUND: Strawberry (Fragaria×ananassa) production is hampered by anthracnose caused by Colletotrichum spp. Cinnamyl alcohol dehydrogenase (CAD) catalyzes lignin biosynthesis to fortify plant cell wall upon various stresses, but their involvement in strawberry resistance is elusive. OBJECTIVE: Current work aims to uncover the involvement of CAD genes in both woodland and cultivated strawberry responses to Colletotrichum spp. METHODS: Genome-wide identification of CAD genes was updated in cultivated strawberry. Comparative molecular characterization integrated with pathogenesis phenotyping after C. fructicola inoculation, were followed by RT-qPCR analysis and RNAseq data retrieval. RESULTS: Cultivated strawberry comprises 32 CAD genes of three classes. Thirteen syntenic relationships were observed between cultivated and woodland strawberry, with high homology in protein coding regions while promoters being greatly diversified. F. vesca ‘Hawaii4’ was least susceptible, followed by octoploid cultivar ‘ShenQi’, and ‘Benihoppe’ the most susceptible to C. fructicola. The class I CAD4 and CAD5, preferentially expressed in leaves and crowns, respectively, were up-regulated in susceptible varieties at 72 h post inoculation (hpi). Of class II, CAD8 was up-regulated in three genotypes at distinct timepoints, while CAD12 was quickly down-regulated in ‘ShenQi’ upon inoculation. CAD1 and CAD2 of class III were down-regulated in ‘ShenQi’ and ‘Hawaii4’ at distinct stages. The strong involvement of CAD genes in strawberry response to Colletotrichum spp. sets a basis for future functional study. CONCLUSION: F. vesca is less susceptible to Colletotrichum spp. than cultivated strawberries but the expression of CAD family in F. vesca and F.×ananassa were differentially provoked in timing and magnitude hinting no correlation with strawberry resistance to this pathogen.
{"title":"Comparative characterization and expression analysis revealed cinnamyl alcohol dehydrogenase genes differentially responding to Colletotrichum fructicola in woodland and cultivated strawberries","authors":"Zi-Yi Li, K. Duan, Jiayue Zhu, Ling Bin, Xinyi Wang, Si-Yu Chen, Xue Li, Chunnu Geng, Q. Gao","doi":"10.3233/jbr-230012","DOIUrl":"https://doi.org/10.3233/jbr-230012","url":null,"abstract":"BACKGROUND: Strawberry (Fragaria×ananassa) production is hampered by anthracnose caused by Colletotrichum spp. Cinnamyl alcohol dehydrogenase (CAD) catalyzes lignin biosynthesis to fortify plant cell wall upon various stresses, but their involvement in strawberry resistance is elusive. OBJECTIVE: Current work aims to uncover the involvement of CAD genes in both woodland and cultivated strawberry responses to Colletotrichum spp. METHODS: Genome-wide identification of CAD genes was updated in cultivated strawberry. Comparative molecular characterization integrated with pathogenesis phenotyping after C. fructicola inoculation, were followed by RT-qPCR analysis and RNAseq data retrieval. RESULTS: Cultivated strawberry comprises 32 CAD genes of three classes. Thirteen syntenic relationships were observed between cultivated and woodland strawberry, with high homology in protein coding regions while promoters being greatly diversified. F. vesca ‘Hawaii4’ was least susceptible, followed by octoploid cultivar ‘ShenQi’, and ‘Benihoppe’ the most susceptible to C. fructicola. The class I CAD4 and CAD5, preferentially expressed in leaves and crowns, respectively, were up-regulated in susceptible varieties at 72 h post inoculation (hpi). Of class II, CAD8 was up-regulated in three genotypes at distinct timepoints, while CAD12 was quickly down-regulated in ‘ShenQi’ upon inoculation. CAD1 and CAD2 of class III were down-regulated in ‘ShenQi’ and ‘Hawaii4’ at distinct stages. The strong involvement of CAD genes in strawberry response to Colletotrichum spp. sets a basis for future functional study. CONCLUSION: F. vesca is less susceptible to Colletotrichum spp. than cultivated strawberries but the expression of CAD family in F. vesca and F.×ananassa were differentially provoked in timing and magnitude hinting no correlation with strawberry resistance to this pathogen.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44027221","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}
Soany Eraso-Grisales, Misael Cortés-Rodríguez, Manuela Gallón-Bedoya, Edgar Herrera-Herrera, Rodrigo Ortega-Toro
BACKGROUND: Cape gooseberry (CG) is a fruit with nutritional and sensory attributes that generate significant consumer interest. Consumption patterns of this fruit must be in line with the diversification of its value-added products to be offered to new markets. OBJECTIVE: The research aim was to optimize the encapsulants formulation and the spray-drying (SD) process for developing of a powdered mix (PMCG) of CG based pulp, seed and peel, using the response surface methodology (RSM). METHODS: A RSM was used, with a face-centered central composite experimental design (α= 1). The independent variables (IV) were gum arabic (GA) (1 – 3% w/w), maltodextrin (MD) (11,5 – 13,5% w/w), air inlet temperature (AIT) (130 – 160 °C), air outlet temperature (AOT) (75 – 85 °C), and atomizer disc speed (ADS) (18000 – 22000 rpm). The dependent variables (DV) of the PMCG were moisture, solubility, hygroscopicity, wettability (We), color coordinates L* and b*, total phenols (TP), antioxidant capacity, and yield. RESULTS: The experimental optimization presented a desirability of 68.0%, with GA and MD levels in the PMCG of 2.2 and 10.1% p/p, respectively, and process conditions of AIT = 160 °C, AOT = 77.8 °C and ADS = 21450 rpm. The IV with the most significant effect on the DV was the MD. It was observed that the increase in MD decreases the PMCG moisture content, hygroscopicity, and the content of bioactive compounds, but increases the solubility and the values of L* and b*. The SD process was an effective technology that allowed obtaining PMCG with excellent quality attributes. CONCLUSIONS: In the process, greater use was made of the structure of the CG (pulp, seed, and peel), which gave high CG solids to the PMCG obtained and allowed more effective use of the fruit and higher economic viability in the SD process.
{"title":"A powdered mix of cape gooseberry-based pulp, seed, and peel: Optimization of formulation and spray-drying process","authors":"Soany Eraso-Grisales, Misael Cortés-Rodríguez, Manuela Gallón-Bedoya, Edgar Herrera-Herrera, Rodrigo Ortega-Toro","doi":"10.3233/jbr-220079","DOIUrl":"https://doi.org/10.3233/jbr-220079","url":null,"abstract":"BACKGROUND: Cape gooseberry (CG) is a fruit with nutritional and sensory attributes that generate significant consumer interest. Consumption patterns of this fruit must be in line with the diversification of its value-added products to be offered to new markets. OBJECTIVE: The research aim was to optimize the encapsulants formulation and the spray-drying (SD) process for developing of a powdered mix (PMCG) of CG based pulp, seed and peel, using the response surface methodology (RSM). METHODS: A RSM was used, with a face-centered central composite experimental design (α= 1). The independent variables (IV) were gum arabic (GA) (1 – 3% w/w), maltodextrin (MD) (11,5 – 13,5% w/w), air inlet temperature (AIT) (130 – 160 °C), air outlet temperature (AOT) (75 – 85 °C), and atomizer disc speed (ADS) (18000 – 22000 rpm). The dependent variables (DV) of the PMCG were moisture, solubility, hygroscopicity, wettability (We), color coordinates L* and b*, total phenols (TP), antioxidant capacity, and yield. RESULTS: The experimental optimization presented a desirability of 68.0%, with GA and MD levels in the PMCG of 2.2 and 10.1% p/p, respectively, and process conditions of AIT = 160 °C, AOT = 77.8 °C and ADS = 21450 rpm. The IV with the most significant effect on the DV was the MD. It was observed that the increase in MD decreases the PMCG moisture content, hygroscopicity, and the content of bioactive compounds, but increases the solubility and the values of L* and b*. The SD process was an effective technology that allowed obtaining PMCG with excellent quality attributes. CONCLUSIONS: In the process, greater use was made of the structure of the CG (pulp, seed, and peel), which gave high CG solids to the PMCG obtained and allowed more effective use of the fruit and higher economic viability in the SD process.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135494062","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}
BACKGROUND: Rosehip fruits cannot be eaten as entire fruits in their fresh feature so they processed into various products including pestils. OBJECTIVE: In the current work, rosehip pestil as a new healthy snack food was developed by using hot air (HA) drying at 55, 65 and 75°C, vacuum (VC) drying at 55, 65 and 75°C with 25 kPa and microwave (MCW) drying at 90 and 180 W. METHODS: The effect of three different drying methods on drying kinetics and quality parameters i.e., total phenolic content (TPC), antioxidant capacity (AC), Hydroxymethylfurfural (HMF) formation, lycopene, β-carotene content, element composition, color, texture and sensorial properties of rosehip pestils was studied. RESULTS: Wang and Singh model was best fitted for MCW drying at 90 W, however Page and Modified Page models were best fitted for other drying conditions. The rosehip pestils dried by MCW drying method had highest drying rate, TPC, AC, lycopene and β-carotene content, element concentration, color values, whereas their HMF content and sensorial properties were not acceptable. Sensory evaluation results indicated that rosehip pestils dried with HA was rated the most acceptable. CONCLUSIONS: It was concluded that rosehip pestil with its sensorial and nutritive properties could be an alternative product for the functional food market. However, it has been seen that the drying methods used alone have some disadvantages. For this reason, it may be possible to eliminate these disadvantages if hybrid drying methods (for example MCW drying followed by HA or VC drying) are preferred in future studies.
{"title":"Evaluation of drying kinetics and quality parameters of rosehip pestils dried by three different methods","authors":"A. Ö. Karabacak","doi":"10.3233/jbr-230013","DOIUrl":"https://doi.org/10.3233/jbr-230013","url":null,"abstract":"BACKGROUND: Rosehip fruits cannot be eaten as entire fruits in their fresh feature so they processed into various products including pestils. OBJECTIVE: In the current work, rosehip pestil as a new healthy snack food was developed by using hot air (HA) drying at 55, 65 and 75°C, vacuum (VC) drying at 55, 65 and 75°C with 25 kPa and microwave (MCW) drying at 90 and 180 W. METHODS: The effect of three different drying methods on drying kinetics and quality parameters i.e., total phenolic content (TPC), antioxidant capacity (AC), Hydroxymethylfurfural (HMF) formation, lycopene, β-carotene content, element composition, color, texture and sensorial properties of rosehip pestils was studied. RESULTS: Wang and Singh model was best fitted for MCW drying at 90 W, however Page and Modified Page models were best fitted for other drying conditions. The rosehip pestils dried by MCW drying method had highest drying rate, TPC, AC, lycopene and β-carotene content, element concentration, color values, whereas their HMF content and sensorial properties were not acceptable. Sensory evaluation results indicated that rosehip pestils dried with HA was rated the most acceptable. CONCLUSIONS: It was concluded that rosehip pestil with its sensorial and nutritive properties could be an alternative product for the functional food market. However, it has been seen that the drying methods used alone have some disadvantages. For this reason, it may be possible to eliminate these disadvantages if hybrid drying methods (for example MCW drying followed by HA or VC drying) are preferred in future studies.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43802401","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}
BACKGROUND: Blueberry contains an abundance of anthocyanins, which are a bioactive component of this fruit. Anthocyanins can be extracted via various methods, and each has pros and cons. OBJECTIVE: This current study reported the optimal conditions for the ultrasonic-assisted enzymatic extraction of blueberry anthocyanins simulated using response surface methodology (RSM) coupled with a genetic algorithm (GA). METHODS: The Box–Behnken design (BBD) was used for the RSM, and the extraction conditions were as follows: temperature, 42°C; ultrasonic power, 310 W; enzyme volume, 0.25% ; and extraction time, 42 min. RESULTS: The maximum predicted extraction yield was 6.67 mg/g. The antioxidant activity of anthocyanins extracted via RSM and GA was based on the hydroxyl free radical activity and supersonic anion free radical activity of 230.50±12.76μg/ml and 4.41±0.36μg/ml, respectively. Anthocyanins exracted by the proposed method has stronger free radical removal capacity than that of Vc. CONCLUSIONS: This study shows that the combination of RSM with GA represents an optimized method for extracting blueberry anthocyanins for use in the food industry. This method can maintain high antioxidant potential and can be used as an alternative strategy for high-value products.
{"title":"Hybrid RSM-GA approach to optimize extraction conditions for blueberry anthocyanins with high antioxidant activity","authors":"X. Fang, Weijie Wu, Honglei Mu, Hangjun Chen, Xiaolin Zheng, Haiyan Gao","doi":"10.3233/jbr-230016","DOIUrl":"https://doi.org/10.3233/jbr-230016","url":null,"abstract":"BACKGROUND: Blueberry contains an abundance of anthocyanins, which are a bioactive component of this fruit. Anthocyanins can be extracted via various methods, and each has pros and cons. OBJECTIVE: This current study reported the optimal conditions for the ultrasonic-assisted enzymatic extraction of blueberry anthocyanins simulated using response surface methodology (RSM) coupled with a genetic algorithm (GA). METHODS: The Box–Behnken design (BBD) was used for the RSM, and the extraction conditions were as follows: temperature, 42°C; ultrasonic power, 310 W; enzyme volume, 0.25% ; and extraction time, 42 min. RESULTS: The maximum predicted extraction yield was 6.67 mg/g. The antioxidant activity of anthocyanins extracted via RSM and GA was based on the hydroxyl free radical activity and supersonic anion free radical activity of 230.50±12.76μg/ml and 4.41±0.36μg/ml, respectively. Anthocyanins exracted by the proposed method has stronger free radical removal capacity than that of Vc. CONCLUSIONS: This study shows that the combination of RSM with GA represents an optimized method for extracting blueberry anthocyanins for use in the food industry. This method can maintain high antioxidant potential and can be used as an alternative strategy for high-value products.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46178396","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}
W. Cao, Nan Shu, Yiming Yang, Jinli Wen, Wenpeng Lu
BACKGROUND: In todays’ society, the rapid development of the wine industry and the improvement of peoples’ living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas’ grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties ‘Hassan’ ‘Zuoshaner’ ‘Beibinghong’ ‘Zuoyouhong’ ‘Beta’ ‘Shuanghong’ ‘Zijingganlu’ ‘Cabernet Sauvignon’ and ‘Syrah’ were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, ‘Hassan’ contained the highest amount of total phenolics; ‘Zuoyouhong’ had the highest solids and total sugar content; ‘Shuanghong’ had the most elevated total acid and anthocyanin content; ‘Zijngganlu’ had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation.
{"title":"Comprehensive evaluation of nine grape varieties based on fundamental physical and chemical indicators, color and volatile compounds","authors":"W. Cao, Nan Shu, Yiming Yang, Jinli Wen, Wenpeng Lu","doi":"10.3233/jbr-220080","DOIUrl":"https://doi.org/10.3233/jbr-220080","url":null,"abstract":"BACKGROUND: In todays’ society, the rapid development of the wine industry and the improvement of peoples’ living standards make people pay more and more attention to wine grape quality. OBJECTIVE: To evaluate the wine grape varieties in Northeast Chinas’ grape growing regions for better wine grape quality, we evaluated the quality of different varieties of wine grapes. METHODS: The grape varieties ‘Hassan’ ‘Zuoshaner’ ‘Beibinghong’ ‘Zuoyouhong’ ‘Beta’ ‘Shuanghong’ ‘Zijingganlu’ ‘Cabernet Sauvignon’ and ‘Syrah’ were planted in the grape growing area of Jilin, Northeast China, were used as the subjects of this study. The grape berries were analyzed and tested for morphological indicators, basic physicochemical indicators, color, and phenolic and aromatic composition. RESULTS: According to lab results, ‘Hassan’ contained the highest amount of total phenolics; ‘Zuoyouhong’ had the highest solids and total sugar content; ‘Shuanghong’ had the most elevated total acid and anthocyanin content; ‘Zijngganlu’ had the highest tannin content and acid fixation ratio; Seventy-one volatile compounds were detected in nine grape varieties. CONCLUSIONS: Each of the nine grape varieties has a distinctive flavor, and because of this, grape processing products with regional flavors can be created. The same offer valuable data for future scientific grape resource collection, conservation, and exploitation.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47879399","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}
Aiming to reduce the environmental contamination and resource wastage generated by discarded grape seed, the management of discarded grape seed should be carried out and their potential bioactivities and pharmacological properties ought to be exploited to the fullest extent possible. A Box–Behnken design of response surface methodology was employed to further optimize microwave-assisted extraction setting for grape seed total flavonoids (GSFE). In addition, the extract (GSFE) of total flavonoids obtained were refined through AB-8 macroporous resin for obtaining more pure flavonoid (GSFP) with determination of their in vitro hypoglycemic activity and antioxidant activity. The results indicated that following optimized extraction conditions were achieved: ethanol concentration 50% liquid-solid ratio 21:1 mL/g, microwave power 540 W, microwave time 126 s. Below mentioned conditions, the extraction yield reached an average experimental value (1.979 mg/g), representing 1.69 times higher than that of water extraction (1.17 mg/g). In contrast to GSFE, the purity of GSFE after purification (GSFP) exhibited a high degree of purity at 13.753 mg/g, representing nearly 2.50 times that of GSFE (3.926 mg/g). GSFP possessed high α-glucosidase and α-amylase inhibitory activities as well as DPPH and ABTS + free radical scavenging activities with an IC50 value of 0.00641, 0.0257, 0.0669 and 0.0708 mg/mL, inferior to that of GSFE (0.0514, 0.186, 0.129 and 0.223 mg/g). Within present work, the microwave technique for extraction of total flavonoids from grape seeds was investigated with an efficient and cost-effective extraction method. Total flavonoids of grape seeds have certain in vitro blood glucose and antioxidant activity, and the purified total flavonoid biological activity has improved, laying the foundation for further study of its pharmacological activity.
{"title":"Optimization of microwave assisted extraction and biological activities of total flavonoids from grape seed using response surface methodology","authors":"Yao Wen, Caimei Su, Xueying Mai","doi":"10.3233/jbr-220081","DOIUrl":"https://doi.org/10.3233/jbr-220081","url":null,"abstract":"Aiming to reduce the environmental contamination and resource wastage generated by discarded grape seed, the management of discarded grape seed should be carried out and their potential bioactivities and pharmacological properties ought to be exploited to the fullest extent possible. A Box–Behnken design of response surface methodology was employed to further optimize microwave-assisted extraction setting for grape seed total flavonoids (GSFE). In addition, the extract (GSFE) of total flavonoids obtained were refined through AB-8 macroporous resin for obtaining more pure flavonoid (GSFP) with determination of their in vitro hypoglycemic activity and antioxidant activity. The results indicated that following optimized extraction conditions were achieved: ethanol concentration 50% liquid-solid ratio 21:1 mL/g, microwave power 540 W, microwave time 126 s. Below mentioned conditions, the extraction yield reached an average experimental value (1.979 mg/g), representing 1.69 times higher than that of water extraction (1.17 mg/g). In contrast to GSFE, the purity of GSFE after purification (GSFP) exhibited a high degree of purity at 13.753 mg/g, representing nearly 2.50 times that of GSFE (3.926 mg/g). GSFP possessed high α-glucosidase and α-amylase inhibitory activities as well as DPPH and ABTS + free radical scavenging activities with an IC50 value of 0.00641, 0.0257, 0.0669 and 0.0708 mg/mL, inferior to that of GSFE (0.0514, 0.186, 0.129 and 0.223 mg/g). Within present work, the microwave technique for extraction of total flavonoids from grape seeds was investigated with an efficient and cost-effective extraction method. Total flavonoids of grape seeds have certain in vitro blood glucose and antioxidant activity, and the purified total flavonoid biological activity has improved, laying the foundation for further study of its pharmacological activity.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42095563","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}
BACKGROUND: The normal growth and yield of strawberry plant are affected by lack of balanced fertilization. OBJECTIVE: This study was carried out to evaluate the effects of different N/K ratios of nutrient solution on yield, some biochemical characteristics, macro-, and micronutrient concentrations, absorption, and translocation factor in strawberry ‘Camarosa’. METHODS: Three concentration levels of K (200, 250, and 300 mg l–1, using KNO3, KCl, and K2SO4) and two concentration levels of N (120 and 180 mg l–1, using NH4H2PO4, Ca(NO3)2, and KNO3) were applied during two vegetative and reproductive growth stages. RESULTS: The results showed that the highest productivity (149.05 g/plant), soluble sugars, and starch content were obtained from plants which had received a K/N ratio of 200/180 and 300/120 mg l–1 during the vegetative and reproductive stages, respectively. Plants treated with the highest K and N concentrations (300 and 180 mg l–1, respectively) during the vegetative and reproductive stages had the highest leaf area, photochemical efficiency of photosystem II (Fv/Fm), as well as shoot and root dry weight. High N and low K concentration in the nutrient solution increased concentrations of N, Ca, Mg, Mn, and Zn while decreased K and Fe concentrations. In addition, higher N levels increased the uptake of N, P, K, Ca, Mg, Mn, and Zn. At a K/N ratio of 200/120 mg l–1, the translocation factor of N decreased, while the translocation factor of K and Mg increased. CONCLUSION: In conclusion, the changes in the K/N ratio significantly affected the concentration of nutrient elements, absorption and translocation factor.
{"title":"Evaluation of yield, biochemical characteristics and nutrient composition of ‘Camarosa’ strawberry in response to different K/N ratios","authors":"S. Yousefi, S. Eshghi, B. Jamali","doi":"10.3233/jbr-220056","DOIUrl":"https://doi.org/10.3233/jbr-220056","url":null,"abstract":"BACKGROUND: The normal growth and yield of strawberry plant are affected by lack of balanced fertilization. OBJECTIVE: This study was carried out to evaluate the effects of different N/K ratios of nutrient solution on yield, some biochemical characteristics, macro-, and micronutrient concentrations, absorption, and translocation factor in strawberry ‘Camarosa’. METHODS: Three concentration levels of K (200, 250, and 300 mg l–1, using KNO3, KCl, and K2SO4) and two concentration levels of N (120 and 180 mg l–1, using NH4H2PO4, Ca(NO3)2, and KNO3) were applied during two vegetative and reproductive growth stages. RESULTS: The results showed that the highest productivity (149.05 g/plant), soluble sugars, and starch content were obtained from plants which had received a K/N ratio of 200/180 and 300/120 mg l–1 during the vegetative and reproductive stages, respectively. Plants treated with the highest K and N concentrations (300 and 180 mg l–1, respectively) during the vegetative and reproductive stages had the highest leaf area, photochemical efficiency of photosystem II (Fv/Fm), as well as shoot and root dry weight. High N and low K concentration in the nutrient solution increased concentrations of N, Ca, Mg, Mn, and Zn while decreased K and Fe concentrations. In addition, higher N levels increased the uptake of N, P, K, Ca, Mg, Mn, and Zn. At a K/N ratio of 200/120 mg l–1, the translocation factor of N decreased, while the translocation factor of K and Mg increased. CONCLUSION: In conclusion, the changes in the K/N ratio significantly affected the concentration of nutrient elements, absorption and translocation factor.","PeriodicalId":15194,"journal":{"name":"Journal of Berry Research","volume":" ","pages":""},"PeriodicalIF":1.7,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49209603","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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