Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue

McFeeters, Roger F.

doi:10.1111/j.1365-2621.1992.tb14328.x

Cited by 13 publications

(9 citation statements)

References 27 publications

(23 reference statements)

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“…McFeeters et al . () and McFeeters () reported solubilization of sugars during softening of brined cucumbers. Carbohydrate content was no significant difference ( P > 0.05 .…”

Section: Resultsmentioning

confidence: 99%

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Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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In Uganda, mushrooms constitute a very important nutritious food that is prepared in different ways. The aim of the work was to determine the effects of pretreatments and drying methods on the chemical composition and sensory characteristics of oyster mushrooms (Pluerotus oestreatus). Blanching had no significant (P = 0.10) effect on protein content but resulted in decreases in ash and increases in the carbohydrate content. Brining decreased protein, moisture content and increased ash content. The drying methods had no significant (P = 0.06) effect on the carbohydrate content. The treatments did not significantly affect the iron and zinc content of mushrooms. No significant difference in taste (P = 0.37) and flavor (P = 0.10) of the prepared soups was observed. Soups prepared from sun‐dried powders had the highest overall acceptability scores. Blanching maintained the color of mushrooms and combined with brining for 60 min could be used to produce dried oyster mushrooms of acceptable quality. Practical Applications The growing of oyster mushroom is increasing in Uganda. Mushrooms are highly perishable because of their moisture content and fragile cell structure; hence they need preservation by drying to extend the shelf life. Drying of mushrooms and production of dried mushrooms and their powders is a practical approach where farmers can add value to mushrooms and enhance their incomes.

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“…McFeeters et al . () and McFeeters () reported solubilization of sugars during softening of brined cucumbers. Carbohydrate content was no significant difference ( P > 0.05 .…”

Section: Resultsmentioning

confidence: 99%

“…The softening results into degradation of cell wall structures causing the solubilization of sugars, hence lower carbohydrate content in brined powders. McFeeters et al (1989) and McFeeters (1992) reported solubilization of sugars during softening of brined cucumbers. Carbohydrate content was no significant difference (P > 0.05.…”

Section: Proximate Analysismentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Muyanja

Kyambadde

Namugumya

2012

Journal of Food Processing and Preservation

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“…Many food companies use this type of raw material, particularly in some periods of the year when local supply is highly seasonal. Freezing causes a noticeable softening of the vegetable tissue (Brown 1976 Howard and Buescher (1990), Fleming (1990, 1991) and McFeeters (1992) are examples of studies on firmness measurement in vegetables.…”

Section: Introductionmentioning

confidence: 99%

TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS

Moreira

Oliveira

et al. 1994

J Food Processing Preservation

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The effect of different preprocessing treatments on the softening of vegetable tissues during acidification of turnips at different temperatures was studied. Texture was characterized by the maximum load force in a puncture test. the different preprocessing treatments considered were blanching alone and coupled with vacuum infusion, freezing/thawing and calcium chloride addition. Samples were acidified at different constant temperatures: 20, 50, 70 and 90C. Results were obtained by comparing the softening occurring for all samples and for non‐preprocessed turnips. It was found that for low temperature processing the final result was mainly due to the effect of the preprocessing itself on the turnip texture while for high temperature processing the effect of the preprocessing on the tissues sensitivity to the processing was more important. Blanching alone caused greater softening when processing at 70C but lead to a firmer product when coupled with calcium chloride addition or vacuum infusion for processing at 70 and 90C.

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“…Other compounds that could serve as energy sources for microbes are present in fresh and fermented cucumbers. Sucrose and xylose were extracted from cucumber mesocarp and endocarp (1, 2, 3). Rhamnose, fucose, arabinose, mannose, galactose, and galacturonic acid have been extracted from cucumber mesocarp at concentrations between 0.1 and 7 mM and found not to change as a function of tissue softening induced by heating or fermentation (2).…”

Section: Introductionmentioning

confidence: 99%

“…Sucrose and xylose were extracted from cucumber mesocarp and endocarp (1, 2, 3). Rhamnose, fucose, arabinose, mannose, galactose, and galacturonic acid have been extracted from cucumber mesocarp at concentrations between 0.1 and 7 mM and found not to change as a function of tissue softening induced by heating or fermentation (2). The concentrations of L-citrulline, trehalose, cellobiose, xylose, lyxose, gentiobiose, furfural, and lactic acid were found to change in anaerobic fermented cucumber spoilage by L. buchneri using two-dimensional time of flight mass spectrometry (4).…”

Section: Introductionmentioning

confidence: 99%

Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli

Ucar

Pérez‐Díaz

Dean

2019

Preprint

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20This research determined the concentration of trehalose, xylose and L-citrulline in fresh 21 and fermented cucumbers and their utilization by Lactobacillus pentosus, Lactobacillus 22 fermentation. L-citrulline, however, is an amino acid not naturally found in proteins, was 43 detected in all the samples tested and was uniquely utilized by the spoilage associated bacterium, 44 L. buchneri. Additionally, the bacteria involved in cucumber fermentation produced L-citrulline. 45 It was observed that the use of L. pentosus, L. brevis and L. buchneri in a mixed starter culture aids 46 in the removal of the alternate energy sources, including L-citrulline, and the generation of a 47 48 49 Keywords: trehalose; xylose; citrulline; lactic acid bacteria; cucumber fermentation; metabolism 50 65 in the traditional Indian vegetable fermented products gundruk, sinki, and kalphi (6). It has been 66 postulated that the utilization of alternative energy sources in cucumber fermentation supports 67 the growth and metabolic activity of spoilage associated microbes such as L. buchneri (4). 68 The lactobacilli typically prevailing in cucumber fermentations such as L. pentosus and L. 69 plantarum are notorious for their ability to utilize a variety of carbon sources (7, 8, 9). 70 Lactobacilli species have been used as functional starter cultures for fermented food products 71 such as plant-derived foods, meats, wine, cheese, beer and sourdough. L. plantarum NCIMB 72 8026 is able to utilize ribose, xylose and L-arabinose in the presence of glucose (10). A group of 73 5 185 L. plantarum strains was found to utilize D-trehalose (11). A substantial number of 74 Lactobacillus casei, L. plantarum, Lactobacillus buchneri and Lactobacillus brevis strains are 75 able to grow on D-trehalose and D-xylose (12). 76 We hypothesize that utilization of alternative energy sources by the organisms prevailing 77 in cucumber fermentations, including L. pentosus, L. plantarum and L. brevis hampers the ability 78 of spoilage-associated microbes, such as L. buchneri, to derive energy for growth and/or metabolic 79 activity post-fermentation. In a previous study, we observed that while the disaccharides cellobiose 80 and gentiobiose can be utilized by several lactic acid bacteria (LAB) in fermented cucumber 81 juice (FCJM) at pH 4.7, the concentration of such disaccharides that is freely available in fresh 82 and fermented cucumbers is less than 10 µM (13). This study evaluates the intrinsic 83 concentration of trehalose, xylose and L-citrulline in fresh and fermented cucumbers and 84 determines the ability of certain LAB to utilize such compounds in FCJM to simulate conditions 85 post-primary fermentation. 86 Trehalose is a disaccharide composed of two glucose units joined by an α-α, (1,1) linkage 87 produced by organisms (14). Although, some non-lactic acid producing microbes such as 88 Escherichia coli and Saccharomyces cerevisiae can synthesize trehalose, most of the literature 89 recognizes the ability of a wider spectru...

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Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue

Cited by 13 publications

References 27 publications

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

Effect of Pretreatments and Drying Methods on Chemical Composition and Sensory Evaluation of Oyster Mushroom (Pluerotus Oestreatus) Powder and Soup

TEXTURAL CHANGES IN VEGETABLES DURING THERMAL PROCESSING. II. EFFECTS of ACIDIFICATION and SELECTED PRETREATMENTS ON TEXTURE of TURNIPS

Content of xylose, trehalose and L-citrulline in cucumber fermentations and utilization of such compounds by certain lactobacilli

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