Chemical Deterioration of Lotus Seeds During Storage

Abstract

Starch, protein and lipids, the major components in lotus seeds, affected taste and cooking properties of the food. The chemical compositions, gelatinization properties, crystal structure of the starch, compositions of fatty acids and soluble protein of lotus seeds, stored for 24 months, 12 months and as fresh were studied. The overall starch, protein and lipid contents in lotus seeds remained unchanged during storage, but structural changes occurred. The contents of amylose and free fatty acid increased significantly during prolonged storage, but the solubility of protein decreased dramatically. The increases of onset temperature, peak temperature and gelatinization enthalpy of lotus seed starch were also studied by a differential scanning calorimetry. Its content especially for disulfide bonds, increased from 63.24 to 95.59 μ mol/g. All changes had significant correlation with storage time and ultimately denatured the sensory quality of selected aged lotus seeds. The study could be conductive to fresh lotus seed discrimination from stale seed, and dynamic monitoring of lotus seed, by determination chemical deterioration of lotus seeds during storage. Practical Applications This study is helpful to discriminate fresh lotus seed from stale seed, and explain aging mechanism, and put forward the improvement measures of lotus seed storage conditions.

Metabolomics Combined with Correlation Analysis Revealed the Differences in Antioxidant Activities of Lotus Seeds with Varied Cultivars

“…As shown in Table 2, a total of 12 fatty acids were identified, of which the content of unsaturated fatty acids was approaching 80%, and polyunsaturated fatty acids reached more than 60%. C18:2 and C16:0 were the most highly abundant unsaturated and saturated fatty acids, respectively, which was consistent with the findings of Luo et al [21]. The highest content of unsaturated and polyunsaturated fatty acids was found in TK66, which was attributed to the significantly higher content of C18:2 in TK66.…”

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Effect of sesame protein and lotus seed starch based bioactive coatings enriched with Garcinia indica extract on sapodilla during storage

“…The lotus seed starch was isolated according to the method described Luo et al (2016) with minor modification. 500 mL of distilled water was mixed with 50 g lotus seeds powder and filtered through 80‐mesh stainless mesh.…”

Lotus seeds (Nelumbinis semen) as an emerging therapeutic seed: A comprehensive review

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