Global Mid-Infrared Prediction Models Facilitate Simultaneous Analysis of Juice Composition from Berries of Actinidia, Ribes, Rubus and Vaccinium Species

Clark, C.J.; Cooney, Janine M.; Hopkins, Wendy A.; Currie, A.J.

doi:10.1007/s12161-018-1296-9

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…At 42 h, the antioxidant activity and the TPC of FRJ were both significantly higher than those of NFRJ. Similar results were reported by Ryu et al, showing that TPC, flavonoid content, and DPPH radical scavenging activity of the black raspberry juice increased significantly after LAB fermentation [23]. This positive correlation between antioxidant activity and TPC was also demonstrated in our previous study on blueberry pomace fermented by L. casei [13].…”

Section: Discussionsupporting

confidence: 91%

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Chu

Cheng

et al. 2021

Foods

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The aim of this study was to investigate the modulation of gut microbiota by fermented raspberry juice (FRJ) both in vitro and in vivo. Results showed that total phenolic content and antioxidant activities of FRJ reached the highest after fermentation for 42 h. Seventeen phenolic compounds were contained in FRJ, mainly including ellagic acid (496.64 ± 2.91 μg/g) and anthocyanins (total concentration: 387.93 μg/g). FRJ modulated the gut microbiota into a healthy in vitro status, with increase of valeric and isovaleric acids production. In healthy mice, all FRJ treatments improved the production of acetic, butyric and isovaleric acids as well as the gene expression of ZO-1, Claudin-1, Claudin-4, Ocdudin, E-cadherin and Muc-2. Moreover, variable gut microbial compositions were found among the groups fed diet-supplemented the different doses of FRJ, within low and median doses of FRJ may regulate the microbiota to a healthier state compared to the high dose supplementation. This study indicated that fermentation is a potential way to produce plant-based juices, which could reshape the gut microbiota and improve the host health.

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Section: Discussionsupporting

confidence: 91%

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Chu

Cheng

et al. 2021

Foods

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“…Anthocyanin concentrations in BCJ and BCP were measured by UHPLC using a Dionex Ultimate 3000 Series UHPLC (ThermoFisher Scientific, San Jose, CA) with photodiode array detection at 520 and 530 nm as previously described. 23 The BCJ concentrate was diluted 1:1 with 5:95 FA/H 2 O (v/v). A weighed quantity of the BCP sample was dissolved in 5:95 FA: H 2 O v/v to give an aqueous solution of concentration 20 mg/mL.…”

Section: Determination Of Mao-specific Inhibitors On Mao-a and Mao-b ...mentioning

confidence: 99%

Identification of Sarmentosin as a Key Bioactive from Blackcurrants (Ribes nigrum) for Inhibiting Platelet Monoamine Oxidase in Humans

Lomiwes,

Günther,

Bloor

et al. 2024

J. Agric. Food Chem.

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Previous clinical studies indicate that monoamine oxidase-B (MAO-B) inhibition by blackcurrants must be predominantly attributed to bioactives other than anthocyanins. In this natural products discovery study, MAO-A/B inhibitory phytochemicals were isolated from blackcurrants, and a double-blind crossover study investigated the efficacy of freeze-dried wholefruit blackcurrant powder in inhibiting MAO-B compared with blackcurrant juice in healthy adults. Platelet MAO-B inhibition was comparable between powder (89% ± 6) and juice (91% ± 4), and it was positively correlated with MAO-modulated plasma catecholamines, subjective alertness, and reduced mental fatigue, assessed using the Bond-Lader questionnaire. Sarmentosin, a nitrile glycoside, and its hydroxycinnamoyl esters were identified as novel MAO-A/B inhibitors from blackcurrant in vitro, and sarmentosin was demonstrated to inhibit platelet MAO-B activity in vivo. These findings confirm sarmentosin as the primary bioactive for MAO-A/B inhibition in blackcurrants, as well as its bioavailability and stability during freeze-drying, and suggest that consuming blackcurrant powder and juice may positively affect mood in healthy adults.

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“…Mango maturity has been predicted using the near-infrared (NIR) spectral region of 1200-2200 nm (Jha et al, 2014). The mid-infrared (MIR) spectral range of from 2500 to 25000 nm has been used in the prediction of banana maturity and geographical origin by Zhang et al , and in the measurement of soluble solids, total acids, and total anthocyanin in berries (Clark et al, 2018). Far-infrared (FIR) ranges have often been reported to be between 25000 and 300000 nm (Larkin, 2017).…”

Section: Spectral-based Approachesmentioning

confidence: 99%

Advancement of non-destructive spectral measurements for the quality of major tropical fruits and vegetables: a review

Aline,

Bhattacharya,

Faqeerzada

et al. 2023

Front. Plant Sci.

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The quality of tropical fruits and vegetables and the expanding global interest in eating healthy foods have resulted in the continual development of reliable, quick, and cost-effective quality assurance methods. The present review discusses the advancement of non-destructive spectral measurements for evaluating the quality of major tropical fruits and vegetables. Fourier transform infrared (FTIR), Near-infrared (NIR), Raman spectroscopy, and hyperspectral imaging (HSI) were used to monitor the external and internal parameters of papaya, pineapple, avocado, mango, and banana. The ability of HSI to detect both spectral and spatial dimensions proved its efficiency in measuring external qualities such as grading 516 bananas, and defects in 10 mangoes and 10 avocados with 98.45%, 97.95%, and 99.9%, respectively. All of the techniques effectively assessed internal characteristics such as total soluble solids (TSS), soluble solid content (SSC), and moisture content (MC), with the exception of NIR, which was found to have limited penetration depth for fruits and vegetables with thick rinds or skins, including avocado, pineapple, and banana. The appropriate selection of NIR optical geometry and wavelength range can help to improve the prediction accuracy of these crops. The advancement of spectral measurements combined with machine learning and deep learning technologies have increased the efficiency of estimating the six maturity stages of papaya fruit, from the unripe to the overripe stages, with F1 scores of up to 0.90 by feature concatenation of data developed by HSI and visible light. The presented findings in the technological advancements of non-destructive spectral measurements offer promising quality assurance for tropical fruits and vegetables.

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Global Mid-Infrared Prediction Models Facilitate Simultaneous Analysis of Juice Composition from Berries of Actinidia, Ribes, Rubus and Vaccinium Species

Cited by 5 publications

References 39 publications

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo

Identification of Sarmentosin as a Key Bioactive from Blackcurrants (Ribes nigrum) for Inhibiting Platelet Monoamine Oxidase in Humans

Advancement of non-destructive spectral measurements for the quality of major tropical fruits and vegetables: a review

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