Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast

Sánchez‐Velázquez, Oscar Abel; Cuevas-Rodríguez, Edith-Oliva; Reyes-Moreno, Cuauhtémoc; Rios‐Iribe, Erika Y.; Hernández‐Álvarez, Alan Javier; León-López, Liliana; Milán-Carrillo, Jorge

doi:10.1007/s13197-020-04953-x

Cited by 5 publications

(5 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The decrease in the anthocyanin content caused by fermentation may be related to the bacterial metabolic activity, change in the sugar content, water mobility, and other factors. In addition, the decrease in the anthocyanin content may be attributed to the potential interaction such as absorption, degradation, and pH change of extracellular matrix between bacteria and anthocyanin (Sánchez‐Velázquez et al., 2021). Flavonoids have strong antioxidant activities, which prevent cardiovascular and cerebrovascular diseases (Siow & Mann, 2010).…”

Section: Resultsmentioning

confidence: 99%

Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study

Chen

Xiao

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

In this study, a coarse cereal compound powder (CCCP) was prepared through enzymolysis, fermentation, and joint treatment with 10 coarse cereal types as raw materials. Using 10 evaluation indices, namely the scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH•), 2,2′-azino-bis-(3ethylbenzthiazoline-6-sulfonic acid) (ABTS + ), hydroxyl (OH•) and superoxide anion (O 2 -), the Fe 2+ chelating capacity, the content of anthocyanin, flavone, soluble dietary fiber, reducing sugar and protein, antioxidant activity, and functional components of CCCP prepared by different methods were compared. Principal component analysis (PCA) was performed to establish a quality evaluation model of CCCP. Then, the effects of different treatments on the microstructure of CCCP were investigated. Two principal components (PCs) were extracted from PCA, with a cumulative contribution rate of 97.014%. In addition, the analysis of thermodynamic properties indicated that the initial gelatinization temperature of CCCP decreased after enzymolysis and fermentation and that it was easier to gelatinize. Particle size analyses revealed that different treatments could reduce the sample particles to different degrees. The average particle size in the three study groups decreased. Scanning electron microscopy (SEM) revealed that after different treatments, the samples were destroyed to different extents, which facilitated easy dissolution of active substances. Fourier-transformedinfrared spectroscopy (FTIR) revealed that the changes of CCCP functional groups after fermentation and joint treatment were more significant than those after enzymolysis.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study

Chen

Xiao

et al. 2022

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…In Mexico, wild blackberries and other Rosaceae berries are underutilized seasonal food sources collected only by inhabitants of remote mountainous regions and of minor economic importance, which are consumed as fresh fruits or processed for consumption in traditional dishes and beverages. 2,3 Wild blackberries, although reported to have a higher phenolic content and biological effects, are scarcely consumed as edible fruits in comparison with commercial blackberries. 4 Blackberries contain phenolic compounds, which have health promoting effects, such as excellent chemopreventive and chemotherapeutic effects and protection against chronic and non-chronic diseases.…”

Section: Introductionmentioning

confidence: 99%

In vitrogastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubusspp.)

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…The chemical profile of bioactive compounds (including tannins, flavonoids, and phenolic acids) of wild Rubus species from the "Chara Pinta (Tufted-Jay) Sanctuary" in Sinaloa, Mexico, is well documented by previous works [18][19][20]. However, the composition of nutritional, macro-and micronutrients remains unexplored.…”

Section: Introductionmentioning

confidence: 98%

“…The high variability is not exclusive to anatomical structures in Rubus plants since this diversity is also found in the phytochemical profile of nutritional compounds and secondary metabolites of leaves, roots, and fruits [15][16][17][18][19][20]. The macro-and micronutrients reported in Rubus fruits are well known in some popular commercial-domesticated Rubus, such as R. fruticosus (common blackberry), R. coreanus (bokbunja or Korean berry) and R. idaeus (common raspberry), which include a large variety of amino acids, vitamins, carbohydrates, lipids, and minerals, as well as their phytochemical profile [16,[20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Morphological and Nutritional Characterization of Wild Edible Blackberries (Rubus spp.) from Sinaloa, Mexico

Sánchez-Velázquez,

Rivera-Atondo,

Milán-Carrillo

et al. 2024

J. Mex. Chem. Soc.

View full text Add to dashboard Cite

Abstract. Wild blackberries (Rubus) are fruits that grow in inaccessible high mountain areas, which has made it difficult to study their chemical and nutritional composition. The objective of this research was to evaluate the nutritional composition and the macro- and micro-nutrient profile of wild species of fruits of the Rubus genus collected in Sinaloa, Mexico. Botanical samples of wild Rubus were identified and deposited in the Herbarium of the Institute of Biology of the UNAM. Subsequently, the chemical composition the profile of carbohydrates, lipids and minerals were evaluated. Wild Rubus species were identified as R. liebmannii, R. coriifolius and R. palmeri. In addition, it was found that R. liebmannii is the first time it has been recorded for the state of Sinaloa. Likewise, the results show that carbohydrates represent the largest proportion of the macro-components (85 %, glucose and fructose); they have a high content of fatty acids (such as linolenic acid) and are rich sources of minerals (such as K, Ca and Mg). The results of this research could be relevant to be used in the genetic improvement of commercial species that currently exist in the market. Resumen. Las zarzamoras silvestres (Rubus) son frutos que se desarrollan en zonas de alta montaña poco accesibles, lo que ha dificultado el estudio de su composición química y nutricional. El objetivo de la presente investigación fue evaluar la composición nutricional y el perfil de macro y micronutrientes de especies silvestres de frutos del género Rubus colectadas en Sinaloa, México. Muestras botánicas de Rubus silvestres fueron identificadas y depositadas en el Herbario del Insituto de Biología de la UNAM. Posteriormente se les evaluó la composicón química, el perfil de perfil de carbohidratos, lípidos y minerales. Las especies silvestres de Rubus fueron identificadas como Rubus liebmannii, Rubus coriifolius y Rubus palmeri. Además, se encontró que Rubus liebmannii, es la primera vez que se registra para el estado de Sinaloa. Asimismo, los resultados muestran que los carbohidratos representan la mayor proporción de los macro-componentes (85 %, glucosa y fructosa); tiene un alto contenido de ácidos grasos (como ácido linolénico) y son fuentes ricas de minerales (como K, Ca y Mg). Los resultados de la presente investigación podrían ser de relevancia para ser utilizados en el mejoramiento genético de especies comerciales que actualmente existen en el mercado.

show abstract

Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast

Cited by 5 publications

References 36 publications

Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study

Effects of enzymolysis and fermentation on the antioxidant activity and functional components of a coarse cereal compound powder based on principal component analysis and microstructure study

In vitrogastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubusspp.)

Morphological and Nutritional Characterization of Wild Edible Blackberries (Rubus spp.) from Sinaloa, Mexico

Contact Info

Product

Resources

About