Comparison of the nutritional properties and biological activities of kiwifruit (<i>Actinidia</i>) and their different forms of products: towards making kiwifruit more nutritious and functional

Ma, Tingting; Lan, Tian; Ju, Young‐Tae; Cheng, Guodong; Que, Zhiluo; Geng, Tonghui; Fang, Yulin; Sun, Xiangyu

doi:10.1039/c8fo02322k

Cited by 71 publications

(29 citation statements)

References 41 publications

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“…The TPC, TAC, and TFC were determined by Folin–Ciocalteu colorimetric method [ 29 ], pH differential method [ 30 ], and aluminum chloride colorimetric assay [ 21 , 31 ] results are expressed as µg gallic acid equivalents (GAE)/mL (µg GAE/mL), mg cyanoside-3-glycoside (CGE)/L (mg CGE/L), and mg catechin equivalents/L (mg CTE/L), respectively.…”

Section: Methodsmentioning

confidence: 99%

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Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Wang

et al. 2020

Foods

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: The effects of ultrasound (US), thermosonication (TS), ultrasound combined with nisin (USN), TS combined with nisin (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation of microorganisms in grape juice were evaluated. TS, TSN, and CTS treatments provided the desirable bactericidal and enzyme inactivation, and nisin had a synergistic lethal effect on aerobic bacteria in grape juice while not having any obvious effect on the mold and yeast. Compared with CTS, the sensory characteristics of grape juice treated with TS and TSN are closer to that of fresh juice, its microbial safety is ensured, and the physicochemical properties are basically unchanged. More importantly, the total phenolic content and antioxidant capacity of juice treated with TS and TSN were significantly increased, and the total anthocyanin and flavonoid contents were largely retained. Taken together, these findings suggest that TS and TSN has great potential application value and that it can ensure microbial safety and improve the quality of grape juice.

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Section: Methodsmentioning

confidence: 99%

“…The antioxidant capacity of the grape juice samples was determined by DPPH method and Ferric ion reducing antioxidant power (FRAP) method based on previously reports [ 29 ], results are expressed as μM Trolox/mL.…”

Section: Methodsmentioning

confidence: 99%

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Wang

et al. 2020

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“…Antioxidant capacity was determined by DPPH-free radical scavenging capacity and ferric-reducing antioxidant power (FRAP) in this study. The DPPH scavenging activity and FRAP assays were based on previously described methods with slight modifications (13). The results are expressed as μM Trolox/mL juice.…”

Section: Analysis Of the Antioxidant Capacitymentioning

confidence: 99%

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Wang

et al. 2020

Food & Nutrition Research

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Objective: The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. Method: The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. Results: According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography-mass spectrometry (GC-MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. Conclusion: It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions. Popular scientific summary • The shelf life of fresh watermelon juice were predicted. • The safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25 and 37°C. • The drinking time of FWJ with good quality was within 2 h when stored at 4°C or 25°C. • The FWJ still had acceptable quality when stored at 4°C or 25°C for no more than 4 h. • E-nose and GC-MS could distinguish and identify the changes in volatile in FWJ.

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“…Taking Sungold as an example, the content of vitamin C is almost three times that of orange and strawberry (calculated by fresh weight). It enjoys a reputation as “the king of Vitamin C” in China [ 3 , 9 ]. Kiwifruit is also rich in polyphenols, flavonoids, anthocyanins and other antioxidant ingredients [ 10 , 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

Zhang

Zhao

Lan

et al. 2020

Foods

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Physicochemical characteristics, nutritional and functional components, and the antioxidant capacity of 15 kinds of domestic and imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, and the differences were analyzed and compared. Results demonstrated Ruiyu had the highest sugar-acid ratio, and Hongshi No.2 was an excellent cultivar with strong antioxidant capacity. TPC (total polyphenol content) and AAC (ascorbic acid content) showed a significant positive correlation. TPC was the greatest antioxidant contributor in the DPPH and FRAP assays. The sugar–acid ratio and TFC (total flavonoids content) in red-fleshed kiwifruit were significantly higher than those in yellow-fleshed and green-fleshed ones. The composition of free amino acids had a tendency to distinguish A. deliciosa and A. chinensis, but this needs further verification. In addition, the contents of mineral elements, folic acid and L-5-methyltetrahydrofolate were also analyzed. Generally, kiwifruit contains comprehensive nutrients and has strong antioxidant capacity. Cultivar is one of the main factors affecting nutritional and functional properties and antioxidant capacity.

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Comparison of the nutritional properties and biological activities of kiwifruit (Actinidia) and their different forms of products: towards making kiwifruit more nutritious and functional

Abstract: The nutritional properties and biological activities of kiwifruit and their different products made from same raw kiwifruit were investigated.

Cited by 71 publications

References 41 publications

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Ultrasound-Combined Sterilization Technology: An Effective Sterilization Technique Ensuring the Microbial Safety of Grape Juice and Significantly Improving Its Quality

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Comparative Analysis of Physicochemical Characteristics, Nutritional and Functional Components and Antioxidant Capacity of Fifteen Kiwifruit (Actinidia) Cultivars—Comparative Analysis of Fifteen Kiwifruit (Actinidia) Cultivars

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