Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability

Gordon, Richard; Washington, Taylor L.; Sims, Charles A.; Goodrich-Schneider, Renée M.; Baker, Sara Marshall; Yağız, Yavuz; Gu, Liwei

doi:10.1016/j.foodchem.2021.129367

Cited by 13 publications

(4 citation statements)

References 26 publications

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“…DFR activity was measured according to a method reported by Zhou et al [ 45 ]. One unit of DFR activity was defined as the change in the absorbance of the mixed solution at 550 nm per unit time, measured with a UV–Vis Spectrophotometer (Drawell DU-8600R), multiplied by 0.01, and the dihydroflavonol-4-reductase activity is expressed as U·g −1 ·FW (fresh weight).…”

Section: Methodsmentioning

confidence: 99%

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

Zhang

Liu

et al. 2022

Foods

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The quality of Tarocco blood orange (Citrus sinensis (L.) Osbeck), which has been cultivated for many years, has degraded substantially. Decreased sugar content, decreased blood color, and increased sour flavor have developed as a result. To improve fruit quality, we studied the effects of bagging and sodium nitroprusside, as a nitric oxide (NO) donor, on the fruit quality of Tarocco blood orange two months before picking. The results showed that NO treatment effectively improved the content of total soluble solids and limonene in the fruit, as well as the color and hardness of the fruit, but reduced the tannin content. It also increased the contents of soluble sugar, fructose, sucrose, vitamin C, amino acids, and mineral elements. NO treatment inhibited the activities of polygalacturonase and pectin esterase, delayed the degradation of protopectin, and promoted the accumulation of anthocyanins, total flavonoids, and flavonoids synthesis. Thus, NO treatment improved the aroma, flavors, and physical properties of blood orange fruit.

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Section: Methodsmentioning

confidence: 99%

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

Zhang

Liu

et al. 2022

Foods

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“…‘Valencia’ oranges with HLB infection exhibit elevated concentrations of flavonoids in the peel, pulp, and juice, including the FGs hesperidin and narirutin [ 19 ]. Grapefruits with HLB infection significantly produce naringin [ 20 ]. Therefore, it is particularly important to investigate the biosynthesis of FGs so as to better utilize citrus flavonoids for human welfare and plant health.…”

Section: Introductionmentioning

confidence: 99%

Four novel Cit7GlcTs functional in flavonoid 7-O-glucoside biosynthesis are vital to flavonoid biosynthesis shunting in citrus

Yuan,

Li,

Zhang

et al. 2024

Horticulture Research

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Citrus fruits have abundant flavonoid glycosides (FGs), an important class of natural functional and flavor components. However, there have been few reports about the modification of UDP-glycosyltransferases (UGTs) on flavonoids in citrus. Notably, in flavonoid biosynthesis, 7-O-glucosylation is the initial and essential step of glycosylation prior to the synthesis of flavanone disaccharides, the most abundant and iconic FGs in citrus fruits. Here, based on the accumulation of FGs observed at the very early fruit development stage of two pummelo varieties, we screened six novel flavonoid 7-O-glucosyltransferase genes (7GlcTs) via transcriptomic analysis and then characterized them in vitro. The results revealed that four Cg7GlcTs possess wide catalytic activities towards various flavonoid substrates, with CgUGT89AK1 exhibiting the highest catalytic efficiency. Transient overexpression of CgUGT90A31 and CgUGT89AK1 led to increases in FG synthesis in pummelo leaves. Interestingly, these two genes had conserved sequences and consistent functions across different germplasms. Moreover, CitUGT89AK1 was found to play a role in the response of citrus to Huanglongbing infection by promoting FG production. The findings improve our understanding of flavonoid 7-O-glucosylation by identifying the key genes, and may help improve the benefits of flavonoid biosynthesis for plants and humans in the future.

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“…High-speed counter-current chromatography can be used to prepare soy saponin monomers so that the purity of the extracted soy saponins is high. However, there are disadvantages such as low sample volume, long analysis time, and time-consuming sample preparation, which cannot satisfy industrial production and therefore limit the application of this method . In addition to the above two purification methods, Kazemi et al used the colloidal gas aphron (CGA) method to concentrate and purify triterpenoid saponins by the generation of micro- and nanobubbles as well as the effect of the process variables to obtain soybean saponins with a purity of 75.12%.…”

Section: Introductionmentioning

confidence: 99%

“…However, there are disadvantages such as low sample volume, long analysis time, and time-consuming sample preparation, which cannot satisfy industrial production and therefore limit the application of this method. 27 In addition to the above two purification methods, Kazemi et al used the colloidal gas aphron (CGA) method to concentrate and purify triterpenoid saponins by the generation of micro-and nanobubbles as well as the effect of the process variables to obtain soybean saponins with a purity of 75.12%. The method was cost-effective, and the purification effect was similar to that of the macroporous adsorption resin method.…”

Section: Introductionmentioning

confidence: 99%

Method for the Separation of Soybean Saponins from Soybean Meal by a Macroporous Adsorbent Resin: Optimization and Property Characterization

Liu,

Li,

Liu

2023

ACS Food Sci. Technol.

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Soy saponins are a group of secondary metabolites found in legumes that have a variety of physiological activities and are used in a wide range of medical, agricultural, and chemical applications. In this study, AB-8 macroporous adsorbent resin was used as a green and cost-effective adsorbent for the adsorption and purification of the crude extract of soy saponins. Under optimal extraction conditions, the yield of purified soy saponins was 3.72% and the purity was 72.14%. In addition, the physicochemical properties of the extracted soy saponins were investigated as well as their emulsification and foaming properties under food conditions. It can be concluded that soy saponins have good prospects as amphiphilic compounds with potential applications in food and pharmaceuticals. Their relevance is also related to the possibility of extracting pulses from industrial waste from food manufacturing, thus allowing efficient multiple use of byproducts and residues in the context of the “circular economy” model.

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Performance of macroporous resins for debittering HLB-affected grapefruit juice and its impacts on furanocoumarin and consumer sensory acceptability

Cited by 13 publications

References 26 publications

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

Beneficial Effects of Sodium Nitroprusside on the Aroma, Flavors, and Anthocyanin Accumulation in Blood Orange Fruits

Four novel Cit7GlcTs functional in flavonoid 7-O-glucoside biosynthesis are vital to flavonoid biosynthesis shunting in citrus

Method for the Separation of Soybean Saponins from Soybean Meal by a Macroporous Adsorbent Resin: Optimization and Property Characterization

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