Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process

Wang, Fangzhou; Song, Yaru; Vidyarthi, Sriram K.; Zhang, Rentang

doi:10.1080/10942912.2022.2032735

Cited by 9 publications

(4 citation statements)

References 51 publications

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“…Finally, positive correlations among CUPRAC and bioactive compounds were found in some cases; e.g., DPPH (r = 0.98), TFC (r = 0.98), and lycopene (r = 0.99) (Figure 2). These results were in line with the results stated by Wang et al (2022), who indicated that the polyphenols and flavonoids of apple peels and persimmon vinegar were suggested to be positively correlated with the DPPH scavenging activity [56].…”

Section: Antioxidant Activitiessupporting

confidence: 92%

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Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Tokatlı Demirok,

Yıkmış

2024

Fermentation

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Watermelon vinegar is a traditional fermented product with antioxidant activity. This study aimed to investigate the antihypertensive and antidiabetic properties of watermelon vinegar treated through ultrasound using the RSM method. We also evaluated the antioxidant activity (CUPRAC and DPPH), bioactive content (total phenolics and total flavonoids), mineral composition, phenolic compounds, α-glucosidase inhibition %, ACE inhibition %, of optimized, and α-amylase inhibition % during 24 months of storage of optimized watermelon vinegar. Optimized antidiabetic and antihypertensive activity was achieved at 6.7 min and 69% amplitude. The optimization of gallic acid was the dominant phenolic in the optimized ultrasound-treated watermelon vinegar (UT-WV) and showed a significant decrease during the 24 months of storage. The lycopene content of the UT-WV concentrate was 8.36 mg/100 mL, 8.30 mg/100 mL, 7.66 mg/100 mL, and 7.35 mg/100 mL after 0, 6, 2, and 24 months of storage, respectively. The levels of ACE inhibitory activity, α-glucosidase inhibitory activity, and α-amylase inhibitory activity decreased significantly (p < 0.05) after 24 months of storage. K, with values of 201.03 ± 28.31, was the main mineral in the UT-WV. Therefore, the bioactive components and the antidiabetic and antihypertensive properties of the UT-WV produced by conventional fermentation were necessary. Therefore, further experimental studies are necessary for a better understanding of the possible and potential health effects of watermelon vinegar.

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Section: Antioxidant Activitiessupporting

confidence: 92%

“…Fermentation 2024, 10, x FOR PEER REVIEW 9 of 18 who indicated that the polyphenols and flavonoids of apple peels and persimmon vinegar were suggested to be positively correlated with the DPPH scavenging activity [56].…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Tokatlı Demirok,

Yıkmış

2024

Fermentation

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“…Table 2 shows that the hardness of the kefir group was 42.18% higher than that of the L 1 group, and the viscosity was increased by 40.9%. This condition may be related to the electrostatic interaction between the protein matrix and TN 1 and A 3 , forming an electrostatic complex, resulting in a dense network ( Wang et al, 2022 ). The kefir group also significantly reduced the elasticity (30.93%) and cohesiveness (16.95%) of yoghurt ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Xiao

Liu²,

Tian³

et al. 2023

Front. Microbiol.

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Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)–gas chromatograph (GC)–mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt.Graphical Abstract

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“…Muzao , which mainly contained arabinose (4.52%) and galactose (2.64%) with an MW of 89.90 kDa, inhibited the levels of IL-6 and TNF-α in RAW264.7 cells [ 14 ]. Blackened jujube is an elaborate food made of dried jujube fermented at 70–75 °C under a certain humidity for 5–7 days [ 15 , 16 ]. The in vitro antioxidant capacity of blackened jujube polysaccharides (BJPs) was reported, confirming the free radical scavenging activity and total reduction power, and exhibiting therapeutic effects on H 2 O 2 -stimulated HUVECs [ 17 ].…”

Section: Introductionmentioning

confidence: 99%

An Acidic Polysaccharide with Anti-Inflammatory Effects from Blackened Jujube: Conformation and Rheological Properties

Liu

Wang

Zhang

2022

Foods

Self Cite

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An acidic polysaccharide fraction (BJP-4) was isolated from blackened jujube, and its advanced structures and anti-inflammatory activity were investigated. X-ray diffraction showed that BJP-4 exhibits both crystalline and amorphous portions. Atomic force microscopy data suggested that it contains a large number of spherical lumps. Circular dichroism and Congo red experiments revealed that it has no triple-helix conformation. In steady shear flow results, the BJP-4 solution was a pseudoplastic non-Newtonian fluid with acid-base stability. BJP-4 (20 mg/mL) showed liquid-like properties (G″ > G′), while it performed weak gel-like behavior at a high concentration (40 mg/mL) (G′ > G″). The anti-inflammatory effects of BJP-4 were further evaluated through in vitro experiments. BJP-4 could down-regulate the over-secretion of inflammatory factors (NO, IL-6, IL-1β, TNF-α, iNOS and COX-2) in RAW264.7 cells due to LPS stimulation. Moreover, it demonstrated that BJP-4 restrained the NF-κB signal pathway by regulating TLR4 expression, reducing IκBα phosphorylation level and NF-κB p65 nuclear translocation. In summary, this present study contributes to the application of blackened jujube polysaccharides in the foods and medicine field.

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Physicochemical properties, and volatile compounds of blackened jujube vinegar as prepared by optimized fermentation process

Cited by 9 publications

References 51 publications

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic—Antihypertensive Effects, Bioactive Compounds, and Minerals

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

An Acidic Polysaccharide with Anti-Inflammatory Effects from Blackened Jujube: Conformation and Rheological Properties

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