Content variations in compositions and volatile component in jujube fruits during the blacking process

Sun, Xin; Duan-yin, GU; Fu, Quanbin; Gao, Lin; Shi, Chuan; Zhang, Rentang; Qiao, Xuguang

doi:10.1002/fsn3.973

Cited by 48 publications

(27 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This result is similar to the results of Y. E. Sun and Wang (2018), which reported that 5‐HMF of garlic treated at 75°C and 75% RH for 12 days rapidly increased, and it was suggested that HMF was generated at high RH and temperature during the Maillard reaction (F. Li et al., 2020; Y. E. Sun & Wang, 2018; X. Sun et al., 2019), although the reason for the quick increase of 5‐HMF is still not clear. Compared with fresh bitter melon, the 5‐HMF content increased by 1.75‐ and 1.54‐fold at 50 and 60°C at day 15, respectively, and there was no significant difference.…”

Section: Resultssupporting

confidence: 90%

Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Hsieh

Lin

Chen

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

Inhibition of α‐glucosidase can slow carbohydrate metabolism, which is known as an effective strategy for diabetes treatment. The aim of this study is to evaluate the effect of thermal treatment (50, 60, and 70℃) for 15 days on the α‐glucosidase inhibitory activity of bitter melon. The results show that the bitter melon heated at 70℃ for 12 days had the best α‐glucosidase inhibitory effect. However, the amount of free polyphenols, 5‐hydroxymethyl‐2‐furfural (5‐HMF), and the browning degree of bitter melon generally increased with the time (15 days) and temperature of the thermal treatment, which is positively related to their antioxidant and α‐glucosidase inhibitory activities. In conclusion, aged bitter melon shows great α‐glucosidase inhibitory activity, which may be related to the increased free form of the involved phenolic compounds and Maillard reaction products. This suggests that thermal processing may be a good way to enhance the application of bitter melon for diabetes treatment. Practical Application The thermal processing of bitter melon provides an application for diabetes treatment. This study demonstrated that heat‐treated bitter melon can lower the blood glucose level; therefore, it can be used as a potential anti‐hyperglycemic and functional food.

show abstract

Section: Resultssupporting

confidence: 90%

Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Hsieh

Lin

Chen

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Analyses of jujube fruits were performed using the HS-GC-IMS instrument as described by Xin et al with slight modifications [31]. Specifically, 1.0 g of fine powder was weighed and placed into a 20 mL headspace-glass sampling vial.…”

Section: Methodsmentioning

confidence: 99%

“…Combining IMS with other instruments is a good way to increase its advantages and produce a good analysis result. In recent years, HS-GC-IMS has been extensively applied to investigate volatile compounds in food science, such as Tricholoma matsutake Singer [22], jujube fruits [31], eggs [26], Iberian ham [32,33], and honey [25]. As a consequence, HS-GC-IMS could be used to identify the volatile components of jujube fruits at different periods.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

show abstract

“…Combining IMS with other instruments can provide a better effect for characterization of flavor components. Recently, coupling GC column with IMS (GC‐IMS) has been widely applied in the field of food, including wine, eggs, Iberian ham, jujube fruits, and honey . Its effectiveness has been proven to be useful for the analysis and characterization of volatile compounds.…”

Section: Introductionmentioning

confidence: 99%

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Chen

Ding

et al. 2020

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, and it can be affected by temperature and moisture content during hot air drying (HAD). Thus, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) was used to analyze changes in volatile compounds of pepper during the HAD process with different drying temperatures. RESULTS A total of 45 volatile flavor compounds were identified, including 11 esters, 11 aldehydes, nine alcohols, five ketones, three furans, three acids, two pyrazines, and one ether. The results showed that with the loss of moisture during drying, aldehydes and alcohols decreased, esters initially increased and then decreased. However, propyl acetate, 2,3‐butanediol, 2‐acetylfuran, and 2‐methylpyrazine increased. Moreover, drying temperature was closely related to the change of volatile flavor compounds. Aldehydes, alcohols, and some other volatile flavor compounds (methyl salicylate, ethyl acetate, 2‐methylpyrazine, dipropyl disulfide) decreased with an increase of temperature (60–80 °C) at the same moisture content, while high temperature could promote the formation of ethyl octanoate, methyl octanoate, benzaldehyde, furfurol, acetal, 5‐methylfurfural, and 2‐acetylfuran. Based on principal components analysis and heat map clustering analysis, peppers dried at 70 or 80 °C presented similar composition, and the loss of volatile flavor compounds was more than samples died at 60 °C during the HAD process. CONCLUSION Overall, the flavor quality of peppers dried at 60 °C was better than that of other treatments during the HAD process. HS‐GC‐IMS was a reliable and effective means of analyzing volatile flavor compounds in peppers during the drying process. © 2020 Society of Chemical Industry

show abstract

Content variations in compositions and volatile component in jujube fruits during the blacking process

Cited by 48 publications

References 21 publications

Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Thermal treatment enhances the α‐glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Changes in volatile flavor compounds of peppers during hot air drying process based on headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS)

Contact Info

Product

Resources

About