Effect of ultraviolet treatment on shelf life of fresh lotus root.

The potential use of ultraviolet (UV)-C (254 nm) to extend postharvest shelf life of fresh unprocessed lotus root (Nelumbo nucifera G.) was determined. UV treatment for 30 and 60 min effectively reduced weight loss, improved moisture, color retention, and soluble solids of samples when stored at 25°C for 15 days. Microbial growth inhibition of UV was evidenced by 1.8 and 1.0 log reductions in the 30 and 60 min-treated samples. Phenylalanine ammonia lyase (PAL) activity and total phenol contents (TPCs) detected in lotus root were higher, while oxidative enzymes peroxidase (POD) and polyphenol oxidase (PPO) were inhibited by UV treatment. Gallic acid, gallocatechin, and catechin levels were increased in 30 min-treated samples by about 0.9, 13.4, 8.0 mg/100 g. The results suggest that extension of postharvest storage life by UV-C is most likely through the protective roles exerted from stimulation of the phenylpropanoid pathway in the treated roots. PRACTICAL APPLICATIONS: Unlike previous studies that are mainly focused on shelf life extension of processed products of the rhizome, this study determines the potential use of a nonchemical and ecologically friendly ultraviolet (UV-C) treatment to extend shelf life of intact uncut fresh lotus root. Our results demonstrated that UV-C treatment significantly prolonged the shelf life of lotus root. Use of this method is promising as a treatment to improve postharvest storage life of fresh lotus root, to improve its export potential and help to address unmet local demands for the crop.

Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification.

In order to further determine the interaction between polysaccharides and polyphenols, the complex of soluble dietary fiber (SDF) and two phenols were prepared. According to the results, at the conditions of pH = 4, temperature = 60 °C, concentration ratio of polysaccharide and phenol = 4:1, the maximum adsorption of catechin and gallic acid in the SDF complex was 155.74 and 134.05 mg/g, respectively. Due to UV-Vis and FT-IR analysis, it could be speculated that the interaction between SDF and phenols resulted in chemical combination. Furthermore, the monosaccharide composition and molecular weight distribution of SDF were significantly altered after conjugated with phenols. However, it showed no significant difference between two different SDF-phenol complexes, referring to GC and GPC data. The surface of SDF-phenol complex was loose with uniform arrangement, while the physical mixture surface was porous with irregular holes and cracks. Both SDF-CC and SDF-GA complex indicated higher thermal stability than the mixtures by TGA analysis.

Maillard-Reaction-Functionalized Egg Ovalbumin Stabilizes Oil Nanoemulsions.

Egg white proteins are an excellent source of nutrition, with high biological and technological values. However, their limited functional properties prevent their widespread industrial applications. In this study, the ovalbumin functionality was improved via glycation by Maillard reaction with d-lactose. The free amino groups and sodium dodecyl sulfate-polyacrylamide gel electrophoresis profile were determined, confirming that glycation occurred between ovalbumin and lactose. The emulsification of the conjugate was 2.69-fold higher than that of ovalbumin at pH 7.0 after glycation. The thermal stability also improved remarkably. The glycated protein products were used to form an oil-water nanoemulsion for polymethoxyflavone-rich aged orange peel oil. The resulting nanoemulsion showed good pH, thermal, and storage stabilities.

Activity diversity structure-activity relationship of polysaccharides from lotus root varieties.

The in vitro activities of 39 polysaccharides from different parts of 13 lotus root varieties were evaluated and introduced into multiple linear regression analysis to explore the structure-activity relationships using their chromatographic fingerprint features as independent variables. Their 2,2-diphenyl-1-picrylhydrazyl/hydroxyl radical scavenging abilities, ferric reducing antioxidant powers and growth-inhibitory effects against HepG2 and SGC7901 cancer cells were all diverse, with the variable-coefficients ranging from 24.49% to 87.76%, while their macrophage immunostimulatory activities evaluated by nitric oxide production and tumor necrosis factor-alpha secretion showed relatively low variations. Lotus root polysaccharides (LRPs) from the peels and nodes possessed stronger activities than those from the fleshes. Their fingerprint-activity relationship models indicated that monosaccharide composition was closely related to the activities, but not molecular weight. LRPs have health-improving potentials, and their activities can be partly predicted by the quantitative fingerprint-activity relationship model.

Fingerprint profiling of polysaccharides from different parts of lotus root varieties.

Thirty-nine polysaccharides isolated from different parts of 13 lotus root varieties were characterized with fingerprint and chemometrics analyses to explore their similarity and diversity. The physicochemical features of lotus root polysaccharides (LRPs) were found to be the following: LRPs contained mainly polysaccharides (5.94 kDa) and polysaccharide-protein complexes (11.57 kDa and 5.30 kDa); their carbohydrates were composed of mannose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose and arabinose approximately in the molar ratio of 0.19 : 0.14 : 0.08 : 0.17 : 6.49 : 1.00 : 0.16; and node LRPs possessed more binding proteins and uronic acids than both flesh and peel LRPs. Their fingerprints based on Fourier-transform infrared spectroscopy, pre-column derivatization high-performance liquid chromatography and high performance size-exclusion chromatography all exhibited relatively high similarities, contributing to the common figerprint models which could be utilized as references for the identification of LPRs. In addition, the fingerprint characteristics associated with the between-group variability of LRPs in the score plots derived from multivariate analytical models might indicate which variety or part of lotus root they were isolated from. Therefore, multi-fingerprinting techniques have the potential to be applied to the identification and quality control of LRPs.

Effect of the A-Type Linkage on the Pharmacokinetics and Intestinal Metabolism of Litchi Pericarp Oligomeric Procyanidins.

The bioavailability of A-type procyanidins in vivo has been rarely investigated; as such, this study discusses the effect of A-type linkage and degree of polymerization on the metabolism of procyanidins extracted from litchi pericarp (LPOPC). Sprague-Dawley rats were gavaged with (-)-epicatechin (EC) and LPOPC and sacrificed at different time points after ingestion. A-type linkage procyanidin oligomers inhibited the absorption of EC. Analysis of urinary contents from rats administered with EC, A-type procyanidin dimer (A-2), and A-type procyanidin trimer (A-3) showed distinct native and metabolite profiles for each rat. Rats fed with A-2 and A-3 presented significantly higher levels of shikimic acid and less amount of m(p)-coumaric acid metabolites in vivo and provide insight into the quantitative structure-activity relationship of procyanidin oligomers during metabolism, indicating that procyanidins with A-type linkage could induce an altered metabolic pathway of oligomers in the gastrointestinal system.

Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn).

The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC-MS were a combination of the rhizome's native compounds and those from the soil and water environment, and are predominantly a mixture of straight chain and cyclic alkanes, and aromatic hydrocarbons. Boiling increased concentrations of most of these compounds, unlike steaming that lowered total volatile components of the tuber. Cooking increased complexity of volatile compounds with the production of new compounds such as methylated derivatives, particularly in steam cooked lotus. Other heat-induced compounds include antioxidants such as butylated hydroxyl compounds and antifungal organic compounds such as dimethyl disulfide. Instrumental texture measurements indicate that the characteristic post-cooked retention of crunchiness in lotus root is likely to be related to retention of its springiness index through the cooking process.

Preparation and toxicological evaluation of methyl pyranoanthocyanin.

Anthocyanins are increasingly valued in the food industry for their functional properties and as food colorants. The broadness of their applications has, however, been limited by the lack of stability of these natural pigment extracts in a number of food systems. The potential application of pyranoanthocyanins, anthocyanin derivatives with better stability conferred by the added pyran ring, as a food ingredient was determined. Methylpyranoanthocyanin (MPA) was prepared from reaction of acetone and anthocyanin extracts from red grapes. Reaction products were sequentially purified with polyamide resin, TSK gel resin and semi-preparative HPLC to a purity level >98%. Cytoprotective influence tests of the purified MPA indicated its significant protective effect against H2O2 induced MRC-5 cell damage. Results of evaluations of possible acute toxicity effects on MPA-fed mice, including macro and microscopic assessments, support the conclusion of a non-toxic effect of MPA, and its potential safe use as a food additive.

Effect of storage on some volatile aroma compounds in fresh-cut cantaloupe melon.

Changes in volatile aroma constituents of fresh-cut cantaloupe melon with storage were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry. The compounds isolated from the fruit immediately after cutting were predominantly aliphatic and aromatic esters. Storage of fruit at 4 degrees C caused a considerable decrease in concentration of esters and synthesis of the terpenoid compounds beta-ionone and geranylacetone over a period of 24 h. This change in the volatile profile with storage is consistent with that of a stress-induced defense response in the cut fruit as an adaptation process to tissue exposure and cell disruption. The same effect occurred in fruit stored at 22 degrees C and in those treated with sodium azide and ascorbic acid prior to storage. Fruit treated with ascorbic acid and sodium azide had higher concentrations of beta-ionone and geranylacetone and retained these compounds better with storage time. The reduction of esters appears to be an important early reaction step in the loss of freshness during storage of fresh-cut cantaloupe.

Ultraviolet induced stress response in fresh cut cantaloupe.

Changes in the composition of volatile compounds in cantaloupe melon (Cucumis melo L. var. reticulatus) as a result of UV induced stress were determined by gas chromatography-mass spectrometry (GC-MS). Several volatile ester compounds were present, of which twenty-seven were identified in fresh cut cantaloupe. Fruit exposure to UV light decreased the concentrations of most of the aliphatic esters by over 60% of the amounts present in the corresponding fresh cut fruit. Cyclic and acyclic terpenoids, including phytoalexin compounds beta-ionone, geranylacetone and terpinyl acetate, were also produced as a result of UV exposure for 15 and 60 min, respectively. beta-Ionone, when added to crushed cantaloupe (0.01% w/w) completely inhibited microbial growth in the fruit for 24 h at 20 degrees C. Geranylacetone and terpinyl acetate reduced the microbial population from 6.3x10(8) in the untreated control to 1.2x10(8) and 3.5x10(7) CFU/g respectively. The results indicate the potential use of UV induced stress for screening cantaloupe melon cultivars for disease resistance, and as a minimal processing method to extend the shelf life of fresh cut cantaloupe products.