Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor

Kiefl, Johannes; Kohlenberg, Birgit; Hartmann, Anja; Obst, Katja; Paetz, Susanne; Krammer, Gerhard; Trautzsch, Stephan

doi:10.1021/acs.jafc.7b00892

Cited by 34 publications

(61 citation statements)

References 36 publications

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“…Similar results were found in papaya jam added with lemon peel (2.5 to 12.5%) [20]. Compounds present in OP such as poncirin, hesperidin, and polymethoxylated flavones are mainly responsible for the change in flavor of the jam [29,30]. In addition, soluble and volatile substances such as monoterpenes (limonene, mircene), sesquiterpenoids (α and β-sinensal), and sesquiterpene (valencene) [31] may alter product aroma.…”

Section: Introductionsupporting

confidence: 69%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

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Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

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Section: Introductionsupporting

confidence: 69%

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Teixeira¹,

Santos²,

Nunes³

et al. 2020

Molecules

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“…Generally, higher concentrations of phenolic compounds are found in sprouts and seedlings compared to mature plants, consistent with the notion that plant phenolics provide a degree of protection against predation (Drewnowski and Gomez-Carneros, 2000). Similarly, there is an increase of phenolic compounds levels in fruit and leaves from HLB-infected trees (Dagulo et al, 2010; Hijaz et al, 2013a; Kiefl et al, 2018). Flavonoids, particularly hesperidin, narirutin and dydimin, were higher in the peel, pulp and juice of HLB-symptomatic fruit (Massenti et al, 2016; Dala Paula et al, 2018; Kiefl et al, 2018) in comparison with the respective fruit parts from unaffected trees.…”

Section: Fresh Fruit and Orange Juice Quality Affected By Candidatus mentioning

confidence: 99%

“…Similarly, there is an increase of phenolic compounds levels in fruit and leaves from HLB-infected trees (Dagulo et al, 2010; Hijaz et al, 2013a; Kiefl et al, 2018). Flavonoids, particularly hesperidin, narirutin and dydimin, were higher in the peel, pulp and juice of HLB-symptomatic fruit (Massenti et al, 2016; Dala Paula et al, 2018; Kiefl et al, 2018) in comparison with the respective fruit parts from unaffected trees. The pulp of HLB-symptomatic Valencia oranges from two different harvests (March and May 2013) showed an increase of 148 and 17% in narirutin, respectively, and an increase of 86 and 94% in hesperidin, respectively, compared to the corresponding healthy fruit pulp (Massenti et al, 2016).…”

Section: Fresh Fruit and Orange Juice Quality Affected By Candidatus mentioning

confidence: 99%

“…In fact, it is now recognized that only symptomatic oranges have their taste compromised (Baldwin et al, 2010; Plotto et al, 2010; Slisz et al, 2012; Chin et al, 2014; Raithore et al, 2015; Dala Paula et al, 2018) and only severely affected orange juice has limonin levels above 4 mg/L (Table 5). This suggests that there are other compounds involved with the bitter taste of juice from symptomatic oranges (Dala Paula et al, 2018), and that interactions of flavonoids together with the combination of lower sugars with higher acids enhances limonoid bitterness perception (Dea et al, 2013; Kiefl et al, 2018).…”

Section: Fresh Fruit and Orange Juice Quality Affected By Candidatus mentioning

confidence: 99%

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Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

et al. 2019

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Huanglongbing (HLB) or citrus greening is the most severe citrus disease, currently devastating the citrus industry worldwide. The presumed causal bacterial agent Candidatus Liberibacter spp. affects tree health as well as fruit development, ripening and quality of citrus fruits and juice. Fruit from infected orange trees can be either symptomatic or asymptomatic. Symptomatic oranges are small, asymmetrical and greener than healthy fruit. Furthermore, symptomatic oranges show higher titratable acidity and lower soluble solids, solids/acids ratio, total sugars, and malic acid levels. Among flavor volatiles, ethyl butanoate, valencene, decanal and other ethyl esters are lower, but many monoterpenes are higher in symptomatic fruit compared to healthy and asymptomatic fruit. The disease also causes an increase in secondary metabolites in the orange peel and pulp, including hydroxycinnamic acids, limonin, nomilin, narirutin, and hesperidin. Resulting from these chemical changes, juice made from symptomatic fruit is described as distinctly bitter, sour, salty/umami, metallic, musty, and lacking in sweetness and fruity/orange flavor. Those effects are reported in both Valencia and Hamlin oranges, two cultivars that are commercially processed for juice in Florida. The changes in the juice are reflective of a decrease in quality of the fresh fruit, although not all fresh fruit varieties have been tested. Earlier research showed that HLB-induced off-flavor was not detectable in juice made with up to 25% symptomatic fruit in healthy juice, by chemical or sensory analysis. However, a blend with a higher proportion of symptomatic juice would present a detectable and recognizable off flavor. In some production regions, such as Florida in the United States, it is increasingly difficult to find fruit not showing HLB symptoms. This review analyzes and discusses the effects of HLB on orange juice quality in order to help the citrus industry manage the quality of orange juice, and guide future research needs.

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“…In juice from HLB -symptomatic Valencia and Hamlin oranges , the concentration of asparagine and phenylalanine were over two times higher than in juice from healthy oranges, and histidine content also increased (Chin et al, 2014).Flavonoids, particularly hesperidin, narirutin and dydimin were higher in the peel, pulp and juice of HLB-infected trees (Dagulo et al, 2010;Hijaze et al, 2013;Kiefl et al,2018 ).…”

Section: Resultsmentioning

confidence: 93%

Valencia orange productivity, fruit quality and storability as affected by foliar application with potassium sulphate, Oleic acid, salicylic acid and phenylalanine

2019

Middle East J. Appl. Sci.

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A field experiment was performed during growing seasons of 2016/2017 and 2017/2018 in a private orchard located at Kafr Shukr, Benha Center, Qualyubia Governorate, Egypt. The investigation was conducted on 50-years-old of Valencia orange trees (Citrus sinensis L. Osbeck) budded on sour orange (Citrus aurantium L.) rootstock. The treatments were T 1 : control treatment (sprayed with water). T2 and T3 : trees sprayed with potassium sulphate 1% and 2% .T4 and T5 : trees sprayed with salicylic acid at 100ppm conc. and 200ppm,respectivelyT6 and T7:trees sprayed with Oleic acid at250ppm and 500 ppm conc.; respectively.T 8 and T 9 :trees sprayed with phenylalanine at 200 ppm and 300ppm; respectively.T10: spraying trees with a mixture of (K2SO4 1%+SA 100 ppm + Oleic acid 250 ppm+Ph 200 ppm).T11:spraying trees with a combination of(K2SO4 2 %+SA200 ppm + Oleic acid 500 ppm + ph 300 ppm). The results proved that foliar application with a mixture of (K 2 SO 4 2% + SA200p pm + Oleic acid 500ppm +ph 300 ppm) produced significantly the highest fruit yield ; expressed as weight and significantly increased peel and pulp weights and fruit juice volume when compared with the control treatment and other foliar application treatments. Moreover, the aforementioned treatment; also improved fruit volume, fruit length. However, fruit diameter character was the highest by foliar application with Oleic acid at 500ppm concentration. This was true during both seasons of the study. As for fruit shape index, Oleic acid 500 ppm, ph 300 ppm treatment was significantly supremacy than other treatments in the both seasons. All treatments reduced percentage of weight loss, decay % during the storage period compared with the untreated fruits (control) during both seasons. Moreover, trees sprayed with a mixture of (K 2 SO 4 2%+ SA 200 ppm + Oleic acid 500 ppm + ph 300 ppm) significantly reduced fruit decay percentages and markedly increased fruit peel thickness compared with the control treatment (water spray) and all other treatments and the difference was significant. Vitamin C was decreased with prolonging the storage period of the fruits. All treatments reduced the loss of vitamin C in fruits during storage period compared with control. The acidity content was gradually decreased with the storage period during the investigated seasons. Vice-versa, fruit total soluble percent and TSS/acid ratio greatly increased with increasing storage period. Both total soluble solids % and vitamin C content in fruit juice were increased when trees sprayed with a mixture of (K2SO4 2%+ SA 200 ppm + Oleic acid 500 ppm + ph 300 ppm) followed by trees sprayed with Oleic acid at 500ppm concentration. Besides, fruit total acidity and TSS/acid ratio significantly augment by spraying trees with this treatment. In addition; foliar application with phenylalanine at 300ppm significantly enhanced the ratio of TSS/acidity of Valencia orange fruits.

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Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor

Cited by 34 publications

References 36 publications

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics

Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

Valencia orange productivity, fruit quality and storability as affected by foliar application with potassium sulphate, Oleic acid, salicylic acid and phenylalanine

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