Impact of dielectric barrier discharge cold plasma on the quality and phenolic metabolism in blueberries based on metabonomic analysis

Zhou, Dandan; Sun, Run‐Cang; Zhu, Wancheng; Shi, Yan-Li; Ni, Shujun; Wu, Caie; Li, Tingting

doi:10.1016/j.postharvbio.2022.112208

Cited by 28 publications

(12 citation statements)

References 36 publications

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“…Furthermore, the decline degree of phenols in group H was higher than that in group L, indicating the low-viscosity sodium alginate coating could reduce the oxidative consumption of phenols more obviously. The content of flavonoids increased first and then decreased (Figure 3d), which was consistent with the study of Zhou et al [1]. On day 6, the content of flavonoids reached its maximum in each group, which was more abundant in the L 46 and L 82 groups.…”

Section: Effects Of Surfactant Formulation On Chemical Composition Of...supporting

confidence: 91%

“…The sample was placed in an environment with a temperature of 25 ± 1 • C and a relative humidity of 60 ± 2%. The WVP (g•mm•m −2 •d −1 •Pa −1 •10 −6 ) was calculated by Equation (1).…”

Section: Water Vapor Permeability (Wvp) Of Sodium Alginate Filmmentioning

confidence: 99%

“…They are rich in ascorbic acid, polyphenols, flavonoids, and anthocyanins and have excellent nutritional and healthcare value. However, blueberries are susceptible to biological, physical, and chemical damage during growth and postharvest storage, which seriously affects their quality and safety [1]. Edible coatings can form physical barriers on the surface of fruits and vegetables to reduce mechanical damage, inhibit the growth of microorganisms, decrease physiological activities, and effectively extend the storage period of blueberries [2,3].…”

Section: Introductionmentioning

confidence: 99%

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Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

Deng

Zheng

Zhu

et al. 2023

Foods

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Surfactants are always added to coating formulations to ensure good adhesion of edible coatings to a product’s surface and to maintain freshness. In this study, the effects of the mix surfactants Tween 20 and Span 80 with different hydrophile–lipophile balance (HLB) values on the film-forming ability, wettability, and preservation capacity of blueberry sodium alginate coating were investigated. The results indicated that Tween 20 obviously ensured favorable wettability and improved the uniformity and mechanical properties of the resulting film. While the addition of Span 80 reduced the mean particle size of the coating, enhanced the water resistance of the film, and helped to reduce blueberry weight loss. A sodium alginate coating with low viscosity and medium HLB could better inhibit the galactose, sucrose, and linoleic acid metabolism of blueberries, reduce the consumption of phenols, promote the accumulation of flavonoids, and thus display superior coating performance. In summary, sodium alginate coating with medium HLB had comprehensive advantages in film-forming ability and wettability and was conducive to the fresh-keeping role.

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Section: Effects Of Surfactant Formulation On Chemical Composition Of...supporting

confidence: 91%

Section: Water Vapor Permeability (Wvp) Of Sodium Alginate Filmmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

Deng

Zheng

Zhu

et al. 2023

Foods

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“…PA is the initial substance in the phenylpropanoid pathway and can be catalysed into phenolic acids [ 24 ]. The concentration of PA in RG and BW increased continuously during storage, with a more pronounced increase in BW than in RG under both temperatures.…”

Section: Resultsmentioning

confidence: 99%

Metabolism of Phenolic Compounds and Antioxidant Activity in Different Tissue Parts of Post-Harvest Chive (Allium schoenoprasum L.)

Dai,

Jia,

et al. 2024

Antioxidants

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Chive (Allium schoenoprasum L.) has a strong antioxidant property as it contains abundant phenolic compounds and ascorbic acid. In the present study, we investigated the metabolism of phenolic compounds and the change in antioxidant activity in different tissue parts of post-harvest chives. The results showed that compared with the bottom white part (BW), the round green part (RG) exhibited significantly higher contents of phenolic compounds, increased enzyme activities and enhanced antioxidant activities, indicating that phenolic compounds were mainly synthesised in RG. The expression levels of genes such as phenylalanine ammonia–lyase, cinnamate 4-hydroxylase and 4-coumaroyl-CoA ligase and their corresponding enzyme activities rapidly decreased in RG, whereas they were maintained in BW, suggesting that senescence occurred more rapidly in RG than in BW. Our study provides a theoretical basis for further research into and development of different parts of Allium plants and offers a basis for consumers’ nutritional considerations.

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“…The differential metabolite enrichment between W and B, and W and R, occurred mainly in phenylalanine metabolism and alkaloid biosynthesis; the differential metabolite enrichment between B and R occurred mainly in tyrosine metabolism, alkaloid biosynthesis, and flavonoid biosynthesis. Phenylalanine is the principal precursor ingredient for phenolic synthesis, which can create anthocyanins via the flavonoid metabolic branch and phenolic acids, including chlorogenic acid, caffeic acid, and p-coumaric acid via other branches, all of which have beneficial bioactive effects [19,20]. Tyrosine, a precursor of catecholamines, is involved in human energy metabolism and hormonal regulation and plays an important role in adrenal neurons [21].…”

Section: Kegg Pathway Annotation Of the Differential Polyphenol Metab...mentioning

confidence: 99%

Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities

Zhang,

Dang,

Lan

et al. 2024

Molecules

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Chenopodium quinoa Willd. is rich in phenolic compounds and exhibits diverse biological activities. Few studies have focused on the effect of colored quinoa’s phenolic profile on potential biological activity. This study used a UPLC–MS/MS-based metabolomic approach to examine the quinoa phenolics and their association with in vitro antioxidant and hypoglycemic properties. In total, 430 polyphenols, mainly phenolic acids, flavonoids, and flavonols, were identified. Additionally, 121, 116, and 148 differential polyphenols were found between the white and black, white and red, and black and red comparison groups, respectively; 67 polyphenols were screened as shared key differential metabolites. Phenylalanine, tyrosine, and the biosynthesis of plant secondary metabolites were the main differently regulated pathways. Black quinoa had better total phenolic contents (643.68 mg/100 g DW) and antioxidant capacity, while white quinoa had better total flavonoid contents (90.95 mg/100 g DW) and in vitro α-amylase (IC50 value of 3.97 mg/mL) and α-glucosidase (IC50 value of 1.08 mg/mL) inhibition activities. Thirty-six polyphenols, including epicatechin and linarin, etc., were highly correlated with in vitro antioxidant activity, while six polyphenols, including tiliroside and chrysoeriol, etc., were highly correlated with in vitro hypoglycemic activity. This study may provide important information for colored quinoa resources to develop their healthy food applications.

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Impact of dielectric barrier discharge cold plasma on the quality and phenolic metabolism in blueberries based on metabonomic analysis

Cited by 28 publications

References 36 publications

Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

Effect of Surfactant Formula on the Film Forming Capacity, Wettability, and Preservation Properties of Electrically Sprayed Sodium Alginate Coats

Metabolism of Phenolic Compounds and Antioxidant Activity in Different Tissue Parts of Post-Harvest Chive (Allium schoenoprasum L.)

Metabolomics Characterization of Phenolic Compounds in Colored Quinoa and Their Relationship with In Vitro Antioxidant and Hypoglycemic Activities

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