Changes in, and correlation analysis of, volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze drying and hot‐air drying

Hu, Jiaqi; Sun, Xiyun; Yang, Feifei; Vidyarthi, Sriram K.; Xiao, Hong‐Wei; Liu, Chunquan; Duan, Xiaojie; Hai-ou, Wang

doi:10.1002/jsfa.12707

Cited by 3 publications

(2 citation statements)

References 32 publications

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“…Freeze drying retains more fatty acids in fruits compared to air drying. A study on lemon juice vesicles reported a loss of 67.68% in total fatty acids after air drying, 53.00% in conventional freeze drying and 36.95% in integrated freeze drying [ 53 ]. Additionally, most fatty acid levels increased with increasing PEF intensity.…”

Section: Resultsmentioning

confidence: 99%

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Liu,

Oey,

Leong

et al. 2024

Foods

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Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior to freeze−drying and air−drying treatments. PEF treatments were carried out at different field strengths. The impact of different pretreatments on the quality of dried apricot was determined in terms of physical properties, antioxidant activity, total phenolic content, and metabolite profile. PEF pretreatments significantly (p < 0.05) increased firmness of all the air−dried samples the most by 4–7−fold and most freeze−dried apricot samples (44.2% to 98.64%) compared to the control group. However, PEF treatment at 1.2 kV/cm did not have any effect on hardness of the freeze−dried sample. The moisture content and water activity of freeze−dried samples were found to be significantly lower than those of air−dried samples. Scanning electron microscopy results revealed that air drying caused the loss of fruit structure due to significant moisture loss, while freeze drying preserved the honeycomb structure of the apricot flesh, with increased pore sizes observed at higher PEF intensities. PEF pretreatment also significantly increased the antioxidant activity and total phenol content of both air−dried and freeze−dried apricots. PEF treatment also significantly (p < 0.05) increased amino acid and fatty acid content of air−dried samples but significantly (p < 0.05) decreased sugar content. Almost all amino acids (except tyrosine, alanine, and threonine) significantly increased with increasing PEF intensity. The results of this study suggest that PEF pretreatment can influence the quality of air−dried and freeze−dried apricots in terms antioxidant activity and metabolites such as amino acids, fatty acids, sugar, organic acids, and phenolic compounds. The most effective treatment for preserving the quality of dried apricots is freeze drying combined with high−intensity (1.8 kv/cm) PEF treatment.

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Section: Resultsmentioning

confidence: 99%

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Liu,

Oey,

Leong

et al. 2024

Foods

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“…For hydrocarbons, more alkanes and olefins were detected in all three samples, and the response intensity of alkanes in the vacuum freeze-dried samples was higher, which may be due to the fact that with the loss of water in the samples, the volatile flavor components of olefins changed under the low-temperature and vacuum conditions, and the spatial structure changed [53], resulting in the generation of a variety of alkanes. The flavor threshold of hydrocarbons is generally high and has little effect on the overall flavor change of raw materials.…”

Section: Effects Of Different Drying Methods On the Volatile Substanc...mentioning

confidence: 93%

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Hou,

Zhang,

et al. 2024

Foods

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In this study, we used fresh Oudemansiella raphanipes as raw materials and pre-treated through hot air drying (HD), infrared radiation drying (ID), and vacuum freeze drying (VD) to investigate the effects of different drying methods on the rehydration rate, appearance quality, microstructure, and volatile flavor components of the dried products, as well as to determine the physicochemical properties and bioactivities of the polysaccharides in the dried O. raphanipes. The results showed that the VD O. raphanipes had the highest rehydration rate and the least shrinkage in appearance, and it better maintained the original color of the gills, but their aroma was not as strong as that of the HD samples. The scanning electron microscopy results indicate that VD maintains a good porous structure in the tissue, while HD and ID exhibit varying degrees of shrinkage and collapse. Seventy-five common volatile substances were detected in the three dried samples, mainly alkanes, alcohols, and esters. The polysaccharides (PS-H, PS-I, and PS-V) extracted from the dried samples of these three species of O. raphanipes had similar infrared spectral features, indicating that their structures are basically consistent. The highest yield was obtained for PS-V, and the polysaccharide content and glucuronic acid content of PS-I were higher than those of the remaining two polysaccharides. In addition, PS-V also showed better antioxidant activity and inhibitory activity against α-glucosidase as well as α-amylase. In conclusion, among the above three drying methods, the quality of O. raphanipes obtained by vacuum freeze drying is the best, and this experiment provides a theoretical basis for the selection of drying methods for O. raphanipes.

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Juice Vesicles Bioreactors Technology for Constructing Advanced Carbon‐Based Energy Storage

Shen,

Chen,

et al. 2024

Advanced Materials

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The construction of high‐quality carbon‐based energy materials through biotechnology has always been an eager goal of the scientific community. Herein, we first report juice vesicles bioreactors (JVBs) bio‐technology based on hesperidium (e.g., pomelo, waxberry, oranges) for preparation of carbon‐based composites with controllable components, adjustable morphologies, and sizes. JVBs serve as miniature reaction vessels that enable sophisticated confined chemical reactions to take place, ultimately resulting in the formations of complex carbon composites. The newly developed approach is highly versatile and can be compatible with a wide range of materials including metals, alloys, and metal compounds. The growth and self‐assembly mechanisms of carbon composites via JVBs are explained. For illustration, NiCo alloy nanoparticles are successfully in‐situ implanted into pomelo vesicles cross‐linked carbon (PCC) by JVBs, and their applications as sulfur/carbon cathodes for lithium‐sulfur batteries are explored. The well‐designed PCC/NiCo‐S electrode exhibits superior high‐rate properties and enhanced long‐term stability. Synergistic reinforcement mechanisms on transportation of ions/electrons of interface reactions and catalytic conversion of lithium polysulfides arising from metal alloy and carbon architecture are proposed with the aid of DFT calculations. Our research provides a novel biosynthetic route to rational design and fabrication of carbon composites for advanced energy storage.This article is protected by copyright. All rights reserved

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Changes in, and correlation analysis of, volatile compounds, key enzymes, and fatty acids in lemon juice vesicles during freeze drying and hot‐air drying

Cited by 3 publications

References 32 publications

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Pulsed Electric Field Pretreatments Affect the Metabolite Profile and Antioxidant Activities of Freeze− and Air−Dried New Zealand Apricots

Effect of Different Drying Methods on the Quality of Oudemansiella raphanipes

Juice Vesicles Bioreactors Technology for Constructing Advanced Carbon‐Based Energy Storage

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