Time-Domain Nuclear Magnetic Resonance Investigation of Water Dynamics in Different Ginger Cultivars

Huang, Chongyang; Zhou, Qi; Gao, Shan; Bao, Qingjia; Chen, Fang; Liu, Chaoyang

doi:10.1021/acs.jafc.5b05417

Cited by 10 publications

(4 citation statements)

References 50 publications

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“…Water with higher degrees of freedom corresponds to longer T 2 and vice versa. Consequently, di erent transverse relaxation time T 2 components represented water in di erent mobile states in ginger samples rich in water [33]. All samples showed four peaks, and these peak times are identi ed as T 21 , T 22 , and T 23 , according to research.…”

Section: Free and Bound Watermentioning

confidence: 97%

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Zhang

Qiao

Wang

et al. 2019

Journal of Food Quality

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In this study, freeze vacuum drying (FVD), hot air drying (AD), and FVD combined with AD (FVD-AD) were used to dry kiwifruits. Dried products were analyzed comprehensively on their sensory quality, active components, moisture mobility, odors, and microstructure. Results showed that the FVD-AD saved time by 38.22% compared with FVD while maintaining an acceptable product quality. e antioxidant properties of FVD-AD were lower than those of FVD but signi cantly higher than those of AD. Moreover, compared with FVD products, FVD-AD products were moderately hard (5252.71 ± 33.53 g) and improved in color, bound water, and microstructure. Additionally, FVD-AD consumed lesser drying time and energy than FD. According to cluster analysis, the odors of FVD-AD products were similar to those of the fresh ones. Principal component analysis of physicochemical and drying cost indicated that FVD-AD was a promising processing technique for functional kiwifruit snacks.

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Section: Free and Bound Watermentioning

confidence: 97%

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Zhang

Qiao

Wang

et al. 2019

Journal of Food Quality

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“…Rio de Janeiro, China, Wayanad, Maran and Varadha are suited for green ginger. The production of many very popular varieties used in China is exporting to other countries [18,19]. The most famous varieties includes Laiwu ginger, Tongling ginger, Pinghu ginger, Laifeng ginger, etc.…”

Section: Germplasm and Varietiesmentioning

confidence: 99%

Introductory Chapter: Studies on Ginger

Wang¹

2020

Ginger Cultivation and Its Antimicrobial and Pharmacological Potentials

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“…1 H NMR technique has been used in food intervention studies, such as tea (Liu, Peng, Gao, & Gong, ), grain (Fardet et al, ), and vegetable (Edmands et al, ). In addition, the metabolomic fingerprint approach using NMR has also been used as a powerful tool for the chemical analysis of food and medicinal plants, including wine (Son et al, ), Ginger Cultivars (Huang et al, ), Astragali Radix (Li et al, ), and Rehmanniae Radix (He, Li, Xing, Qin, & Du, ). In this study, the chemical differences between SAV and SMV were compared using NMR‐based metabolomic fingerprint approach.…”

Section: Introductionmentioning

confidence: 99%

Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach

Nie

Xing

et al. 2019

J Food Biochem

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Shanxi vinegar (SV) is well known as the most famous vinegar for its distinctive processing technique in China. Aging is the most important process for SV, and we call the vinegar aging more than 1‐year Shanxi aged vinegar (SAV) and less than 1‐year Shanxi mature vinegar (SMV). In this study, the chemical compositions and in vivo difference between SAV and SMV were compared by NMR based metabolomic profiling technique and multivariate statistical analysis. The results indicated that most of the metabolites exhibited higher concentrations in SAV than those in SMV¸ and the amino acids showed higher concentration ratio than the other compounds. The changes of endogenous metabolites after treatment with SMV and SAV were also investigated. Compared with the chemical differences, the differences of metabolomic changes between SAV and SMV were relatively minor. This study provides a valuable approach for accurately evaluating the differences of food products. Practical applications Vinegar is commonly consumed as the important seasoning. SV, which is made from several kinds of cereal by solid‐state fermentation techniques, is one of the famous vinegars in China. Aging is the most important process for SV which dividing vinegar into SAV and SMV according to the aging time. Due to the long aging process, the price of SAV is much higher than that of SMV in the market place. However, no investigation was conducted to compare their differences in vivo.

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Time-Domain Nuclear Magnetic Resonance Investigation of Water Dynamics in Different Ginger Cultivars

Cited by 10 publications

References 50 publications

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Effects of Freeze Vacuum Drying Combined with Hot Air Drying on the Sensory Quality, Active Components, Moisture Mobility, Odors, and Microstructure of Kiwifruits

Introductory Chapter: Studies on Ginger

Comparison of two types of vinegar with different aging times by NMR‐based metabolomic approach

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