Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Zheng, Renyu; Xiong, Xiaolin; Li, Xingyan; Wang, Di; Xu, Zhe; Li, Xue; Miao, Yuqing; Ren, Xueyan; Kong, Qingjun

doi:10.1021/acs.jafc.2c06573

Cited by 6 publications

(3 citation statements)

References 59 publications

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“…Quantitative analysis of total phenolic, flavonoid, and anthocyanin further confirmed the effectiveness of CS+Se treatment in maintaining grape skin color. The trends were observed as an initial increase followed by a gradual decrease, which is consistent with the changes observed in "Hutai" 8 grapes during storage at low temperatures [41]. The increase in these compound levels at the beginning of storage may stem from continued post-harvest physiological activities coupled with the low-temperature stress experienced by the grapes, contributing to the accumulation of total phenolic, flavonoid, and anthocyanin [42,43].…”

Section: Discussionsupporting

confidence: 82%

Impacts of Selenium–Chitosan Treatment on Color of “Red Globe” Grapes during Low-Temperature Storage

Wang,

Liu,

et al. 2024

Foods

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Maintaining the vibrant color of fruit is a longstanding challenge in fruit and vegetable preservation. Chitosan and selenium, known for their protective and antioxidant properties, have been applied to preserve these produce. This study aimed to investigate the influence of selenium–chitosan treatment (comprising 25 mg L−1 selenium and 1.0% chitosan) on the color of “Red Globe” grapes and to analyze the relative expression of genes associated with anthocyanin synthesis enzymes (VvCHS, VvCHI, VvF3H, VvF3′H, VvF3′5′H, VvDFR, VvLDOX, VvUFGT, VvOMT, Vv5GT, and VvGST) using RT-qPCR. Our goal was to uncover the regulatory mechanisms governing grape color. Comparing various treatments, we observed that selenium–chitosan treatment had a significant effect in reducing decay, maintaining the soluble solids content of grape flesh, and preserving the vivid color of grape. This research indicated that selenium–chitosan treatment slowed down browning and prevented the reduction in total phenolic, flavonoids, and anthocyanin in the grape. Moreover, gene expression analysis revealed that selenium–chitosan treatment increased the expression of VvCHS, VvF3H, VvF’3′H, VvLDOX, and Vv5GT, while also stabilized the expression of VvCHI, VvF3′H, and VvDFR in grape skins. These findings shed light on the potential mechanism by which selenium–chitosan impacts grape color. This study established a theoretical foundation for investigating the molecular mechanisms behind selenium–chitosan’s ability to slow down grape browning and provides a novel approach to enhancing fruit and vegetable preservation techniques.

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Section: Discussionsupporting

confidence: 82%

Impacts of Selenium–Chitosan Treatment on Color of “Red Globe” Grapes during Low-Temperature Storage

Wang,

Liu,

et al. 2024

Foods

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“…Metabolomics is commonly used for qualitative and quantitative analysis of differential metabolites in berries (Kalt et al, 2017; Zheng et al, 2022). It can also be used to discover biomarkers to predict, and detect the occurrence of diseases (Jo et al, 2015; Wang, Shen, et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

Liu,

Ma,

Zhang

et al. 2024

eFood

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Blueberry juice is one of deep‐processed products of blueberries, anthocyanins are main bioactive substance in blueberry juice. However, anthocyanins have poor stability. Thermal, high pressure, electric field, magnetic field and cobalt source irradiation were used to treat blueberry juice, and then the treated blueberry juice composition and antioxidant capacity were determined to explore ways to better protect anthocyanins. Metabolomics was used to qualitatively and quantitatively analyze the anthocyanins in blueberry juice, a total of 54 anthocyanins were identified. Different processing methods of treatment did not significantly change the types of anthocyanins in blueberry juice. Their effects were mainly focused on the changes in content. By determining the antioxidant capacity of blueberry juice, it was found that there is more than a simple linear relationship between the total anthocyanin content of blueberry juice and its antioxidant capacity. Therefore, the structural parameters of the four main anthocyanin monomers of blueberry juice were calculated using density functional theory to predict the antioxidant capacity and the antioxidant capacity of the monomers was determined for validation. The effect of different treatments on the change of antioxidant activity of blueberry juice due to anthocyanin occupancy was explained using equivalent antioxidant. The results showed that the 1 kGy irradiation treatment had a better protective effect on the anthocyanins, whereas the change in the percentage of anthocyanins due to this treatment was the key factor for the change in their antioxidant capacity.

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“…Temperature and pH is often considered a key factor in the storage period (Pham et al., 2020; Zheng et al., 2022). The fresh fruit of the P. emblica was stored and sold at 4°C after being physically squeezed for juice, which was the main way to store P. emblica juice in the current P. emblica juice factory.…”

Section: Introductionmentioning

confidence: 99%

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

Long,

Li,

et al. 2024

Journal of Food Science

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The aim of this experiment was to investigate the effect of storage temperature and pH on phenolic compounds of Phyllanthus emblica juice. Juice was stored at different temperatures and pH for 15 days and sampled on 2‐day intervals. The browning index (BI, ABS420 nm), pH, centrifugal precipitation rate (CPR), and phenolic compounds were evaluated. The results showed 4°C and pH 2.5 could effectively inhibit browning and slow down pH drop of P. emblica juice. The result of orthogonal partial least square‐discriminant analysis showed P. emblica juice stored at 4°C and pH 2.5 still had a similar phenolic composition, but at 20°C, 37°C, and pH 3.5, the score plots were concentrated only in the first 3 days. Additionally, gallic acid (GA) and ellagic acid (EA) were screened out to be the differential compounds for browning of P. emblica juice. The contents of GA, epigallocatechin (EGC), corilagin (CL), gallocatechin gallate (GCG), chebulagic acid (CA), 1,2,3,4,6‐O‐galloyl‐d‐glucose (PGG), and EA were more stable at 4°C and pH 2.5. Overall, during storage at 4°C and pH 2.5, it could inhibit the increase of GA and EA and decrease of CL, GCG, CA, and PGG, whereas EGC did not show significant difference between storage conditions. The CPR was higher at 4°C, while pH 2.5 could reduce the CPR. In conclusion, in order to maintain stability of phenolic compounds and extended storage period, the P. emblica juice could be stored at low temperature and adjust the pH to increase the stability of juice system.

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Changes in Polyphenolic Compounds of Hutai No. 8 Grapes during Low-Temperature Storage and Their Shelf-Life Prediction by Identifying Biomarkers

Cited by 6 publications

References 59 publications

Impacts of Selenium–Chitosan Treatment on Color of “Red Globe” Grapes during Low-Temperature Storage

Impacts of Selenium–Chitosan Treatment on Color of “Red Globe” Grapes during Low-Temperature Storage

Different processing methods on anthocyanin composition and antioxidant capacity in blueberry juice: Based on metabolomics and DFT analysis

Changes in phenolic compounds of Phyllanthus emblica juice during different storage temperature and pH conditions

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