Evaluation of acetic acid treatment of fresh-cut water chestnuts using gray-correlation analysis based on the variation-coefficient weight.

Introduction: The demand for fresh-cut water chestnuts, a convenient and nutritive vegetable, is increasing in market. However, the slicing of water chestnuts can cause mechanical damage to tissue, which results in quality deterioration. We aimed to select the optimal treatment through a comprehensive comparison of the preservation effect of acetic acid, which could prolong the shelf life of fresh-cut water chestnuts and improve their storage quality. Methods: A comprehensive evaluation was conducted using the gray-correlation method based on the variation-coefficient weight to observe the treatment of 0, 2 and 5% acetic acid. Their effects on color, weight loss rate, and the content of ascorbic acid, total sugar, reducing sugar, soluble protein, and free amino acid were determined. Results: The color, weight loss rate, and nutritional content of fresh-cut chestnuts varied under different processing and storage times. When stored for more than 4 days, the b* value, and the content of total sugar and soluble protein in CK were higher than those in 2% or 5% acetic acid, but the weight loss rate, and the content of ascorbic acid and free amino acid in CK were less than those in acetic acid treatments. Considering various indicators, it was difficult to determine which treatment to choose for fresh-cut water chestnut preservation. The gray-correlation analysis results indicated that when stored for 8, 12, or 16 days, the gray-correlation degree of 5% acetic acid was the highest, while that of the control was the lowest. It could be directly concluded by the gray-correlation degree that when the storage time exceeded 4 days, acetic acid could be used to improve storage quality, and 5% acetic acid had a better preservation effect than 2%. Fresh-cut water chestnuts can be stored for 4 days without the need for acetic acid treatment. Conclusion: These findings could provide information and comprehensive evaluation methods for the preservation of fresh-cut fruits and vegetables. The next step is to evaluate the preservation effect of acetic acid by measuring its effects on other indicators of fresh-cut water chestnuts (e.g., flavonoids, and microorganisms), providing ideas for the research of preservatives.

Comparative Analysis of Nutritional Properties, Phytochemical Profile, and Antioxidant Activities between Red and Green Water Chestnut (Trapa natans) Fruits.

The present study explored the nutritional composition, phytochemicals analysis, and antioxidant capacity of two indigenous varieties of red and green water chestnut (WCN) fruit grown in Pakistan. Accordingly, this study was designed to investigate the proximate composition (moisture, ash, fiber, proteins, fat, and energy), physicochemical properties (pH, °Brix, and glycemic index), minerals, and vitamins. The methanolic extracts of WCN fruits were explored for phytochemicals (total phenolic and flavonoid content), and antioxidant potential was examined in vitro by 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH) and Ferric reducing antioxidant power (FRAP). Quantitative determination of mineral (sodium, potassium, calcium, phosphorus, iron, manganese, copper, and zinc) and vitamin (vitamin C, vitamin B6, vitamin B2, vitamin B3, vitamin A, and ß-Carotene) composition was also assessed. Based on the findings, the proximate compositions of WCN green and red varieties varied greatly as WCN green contained significantly higher protein (1.72%), fat (0.65%), dietary fiber (2.21%), moisture (70.23%), ash (1.16%), and energy content (112.8 Kcal) than WCN red. In WCN green, the macro-micromineral concentrations were significantly higher than WCN red. Among the minerals analyzed, potassium was the most abundant mineral found in both varieties. Levels of vitamin C, B6, A, and ß-Carotene were significantly higher in WCN green. In this study, methanolic extract showed higher extraction efficiency than acetone, ethanol, and distilled water. WCN green had a significantly higher quantum of total phenolic (91.13 mg GAE/g) and total flavonoid (36.6 mg QE/g) and presented significantly higher antioxidant activity than the WCN red. This study showed that, among both varieties, WCN green extract has therapeutic potential against free radical mediated health conditions and suggested the potential use of this fruit as a source of natural antioxidants in nutraceuticals.

Effect of organic acids on fermentation quality and microbiota of horseshoe residue and corn protein powder.

This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powder during ensiling. The experiment used apple pomace and corn protein powder as raw materials, with four groups: control group (CON), malic acid treatment group (MA, 10 g/kg), citric acid treatment group (CA, 10 g/kg), and citric acid + malic acid treatment group (MA, 10 g/kg + CA, 10 g/kg). Each group has 3 replicates, with 2 repetitions in parallel, subjected to mixed ensiling for 60 days. The results indicated: (1) Compared to the CON group, the crude protein content significantly increased in the MA, CA, and MA + CA groups (p < 0.05), with the highest content observed in the MA + CA group. The addition of MA and CA effectively reduced the water-soluble carbohydrate (WSC) content (p < 0.05). Simultaneously, the CA group showed a decreasing trend in NDFom and hemicellulose content (p = 0.08; p = 0.09). (2) Compared to the CON group, the pH significantly decreased in the MA, CA, and MA + CA groups (p < 0.01), and the three treatment groups exhibited a significant increase in lactic acid and acetic acid content (p < 0.01). The quantity of lactic acid bacteria increased significantly (p < 0.01), with the MA + CA group showing a more significant increase than the MA and CA groups (p < 0.05). (3) Compared to the CON group, the in situ dry matter disappearance (ISDMD) significantly increased in the MA, CA, and MA + CA groups (p < 0.05). All three treatment groups showed highly significant differences in in situ crude protein disappearance (ISCPD) compared to the CON group (p < 0.01). (4) Good's Coverage for all experimental groups was greater than 0.99, meeting the conditions for subsequent sequencing. Compared to the CON group, the Shannon index significantly increased in the CA group (p < 0.01), and the Simpson index increased significantly in the MA group (p < 0.05). However, there was no significant difference in the Chao index among the three treatment groups and the CON group (p > 0.05). At the genus level, the abundance of Lentilactobacillus in the MA, CA, and MA + CA groups was significantly higher than in the control group (p < 0.05). PICRUSt prediction results indicated that the metabolic functional microbial groups in the CA and MA treatment groups were significantly higher than in the CON group (p < 0.05), suggesting that the addition of MA or CA could reduce the loss of nutritional components such as protein and carbohydrates in mixed ensilage. In conclusion, the addition of malic acid and citric acid to a mixture of apple pomace and corn protein powder during ensiling reduces nutritional losses, improves fermentation quality and rumen degradation rate, enhances the diversity of the microbial community in ensiled feed, and improves microbial structure. The combined addition of malic acid and citric acid demonstrates a superior effect.

Effect of addition of methionine and histidine on physicochemical and rheological characteristics of water chestnut starch as revealed by molecular dynamic simulations.

The effect of addition of amino acids including methionine (Met) and histidine (His) at selected concentrations (2, 6, 10, and 15%) on the physicochemical, pasting, and rheological properties of water chestnut starch (WS) was evaluated. A higher quantity of amino acids considerably (p < 0.05) inhibited the ability of starch-amino acid blends to expand their solubility index and swelling capacity. The addition of amino acids also significantly decreased peak viscosity (952.33-540.67 cP), hot paste viscosity (917-528 cP), cold paste viscosity (1209.67-659 cP), and setback (277.67-131 cP) of WS. Addition of amino acids enhanced the stability ratio (SR) of WS. All the studied samples displayed storage moduli (G') values higher than loss moduli (G'') but rheologically weak gel characteristics. Molecular dynamics simulation studies revealed that interactions between amino acids and water greatly reduced the number of starch-water hydrogen bonds while preserving a higher number of starch-starch intramolecular interactions. This study could provide important insights for better understanding of modification of water chestnut starch functionality under the influence of amino acid residues.

Use of Pesticides and Health Risks to Chinese Water Chestnut Farmers in Suphanburi Province, Thailand.

Background: We aimed to study the relationship between the use of pesticides and the health risks faced by Chinese water chestnut farmers in this country. Methods: This cross-sectional survey was conducted among 425 farmers in Sriprachan district, Suphanburi Province, Thailand in 2021. Samples were recruited using the cluster sampling method, and data collection took place through questionnaires. The questionnaire consisted of 3 parts, 76 items, namely personal information of farmers (12 items checklist), the use of pesticides by chemical risk assessment was a 5-point rating scale (40 items), and health risk assessment exposure to pesticides was a 5-point rating scale (24 items). The content validity index for scale (S-CVI) was 0.963 and the reliability with Cronbach's alpha coefficient was 0.904. Data were analyzed using descriptive statistics, chi-square, relative risk, and 95% CI. Results: The overall pesticide use among farmers was at a moderate level (Mean=3.26, SD=0.60). Farmers' signs and symptoms of exposure were compared to their use of pesticides. The pesticide use increased health risks by 15.57 (95% CI: 12.33 to 18.14). Hazard identification was 10.79 higher (95% CI: 8.19 to 13.40). Dose-response assessment was -16.23 higher (95% CI: -17.63 to -14.82). Exposure assessment was 11.49 higher (95% CI: 9.87 to 13.10) and the risk characteristic was -7.46 (95% CI: -8.49 to -6.44). It was statistically significant at <.001. Conclusion: Careless and incorrect use of pesticides by Chinese water chestnut farmers can lead to health risks from exposure to toxic substances.

Identification of Antioxidative Hydrolyzable Tannins in Water Chestnut.

Despite the various biological activities exhibited by water chestnut (the fruit of the Trapa genus), the phenolic compounds present in its extract require comprehensive characterization. Accordingly, we analyzed a 80% methanol extract of commercially available water chestnut and identified a new hydrolyzable tannin dimer termed trapadin A. Additionally, 22 known compounds, including 10 hydrolyzable tannin monomers and 2 dimers, were also detected in the extract. Spectroscopic and chemical methods were used to elucidate the structure of trapadin A, revealing it to be a hydrolyzable tannin dimer formed from units of tellimagrandin II and 1,2,3,6-tetra-O-galloyl-ß-d-glucose. Moreover, the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay used to determine the half-maximal effective concentration values for the 23 compounds isolated from water chestnut indicated significant radical scavenging activity associated with hydrolyzable tannins. Notably, trapadin A, the new hydrolyzable tannin dimer, exhibited the highest activity value among the tested compounds.

Identification of two terpenoids that accumulate in Chinese water chestnut in response to fresh-cut processing.

As a form of vegetable in China, freshly cut corms of Chinese water chestnuts (Eleocharis dulcis) are well received by consumers. Few studies have investigated the metabolites present in fresh-cut E. dulcis, particularly during the storage stage. Two compounds, triterpenoids and apocarotenoids, were identified in fresh-cut E. dulcis during the late storage period using thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR) spectroscopy. The content of these two compounds gradually increased in the surface tissue of fresh-cut E. dulcis during storage. Moreover, the transcript levels of 10 genes involved in terpenoid backbone biosynthesis and five genes involved in carotenoid precursor biosynthesis were evaluated via quantitative real-time PCR (qRT-PCR). Expression of the rate-limiting enzyme-coding genes CwDXS and CwHMGS was significantly induced by wounding. CwMYC and CwbHLH18, which belong to bHLH transcription factors (TFs) IIIe and VIa subgroup, were isolated from E. dulcis corm. Phylogenetic analysis showed that CwMYC and CwbHLH18 grouped with other terpenoid-regulated bHLHs, and their transcript levels were strongly induced after fresh-cut processing. These results suggested that the biosynthesis of terpenoids and apocarotenoids in fresh-cut E. dulcis strongly depended on the transcriptional regulation of structural genes involved in the methylerythritol 4-phosphate (MEP) and mevalonate (MVA) pathways. However, the complex secondary metabolism of fresh-cut E. dulcis during late storage requires further investigation.

Physicochemical Properties, Thermal Stability, and Pyrolysis Behavior of Antioxidative Lignin from Water Chestnut Shell Obtained with Ternary Deep Eutectic Solvents.

The molecular weight of lignin extracted from lignocellulosic biomass is an important factor in determining its valorization in industrial processes. Herein, this work aims to explore the extraction of high molecular weight and bioactive lignin from water chestnut shells under mild conditions. Five kinds of deep eutectic solvents were prepared and applied to isolate lignin from water chestnut shells. The extracted lignin was further characterized with element analysis, gel permeation chromatography, and Ultraviolet-visible and Fourier-transform infrared spectroscopy. The distribution of pyrolysis products was identified and quantified with thermogravimetric analysis-Fourier-transform infrared spectroscopy and pyrolysis-gas chromatograph-mass spectrometry. The results showed that choline chloride/ethylene glycol/p-toluenesulfonic acid (1:1.8:0.2 molar ratio) exhibited the highest fractionation efficiency for lignin (84.17% yield) at 100 °C for 2 h. Simultaneously, the lignin showed high purity (90.4%), high relative molecular weight (37,077 g/mol), and excellent uniformity. Furthermore, the aromatic ring structure of lignin remained intact, consisting mainly of p-hydroxyphenyl, syringl, and guaiacyl subunits. The lignin generated a large number of volatile organic compounds during the depolymerization process, mainly composed of ketones, phenols, syringols, guaiacols, esters, and aromatic compounds. Finally, the antioxidant activity of the lignin sample was evaluated with the 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay; the lignin from water chestnut shells showed excellent antioxidant activity. These findings confirm that lignin from water chestnut shells has a broad application prospect in valuable chemicals, biofuels and bio-functional materials.

3D lamellar skeletal network of porous carbon derived from hull of water chestnut with excellent microwave absorption properties.

Biomass derived carbon has attracted extensive attention in the field of microwave absorption because of its sustainability and porous structure beneficial to microwave attenuation. In this study, 3D lamellar skeletal network porous carbon was successfully obtained from hull of water chestnut using biomass waste as raw material by controlling the ratio of KOH and precursors in a one-step carbonization process. The optimization of biomass carbon morphology was achieved and its microwave absorption properties were investigated. At the temperature of 600 °C, when the ratio of hull of water chestnut to KOH is 1:1, the porous carbon material with filling ratio of 35% can reach the effective absorption bandwidth (RL < -10 dB) of 6.0 GHz (12-18 GHz) at the matching thickness of 1.90 mm, covering the whole Ku band. When the thickness is 2.97 mm, the optimal reflection loss reaches -60.76 dB. The surface defects, interface polarization and dipole polarization of 3D porous skeleton network structure derived from hull of water chestnut contribute to the excellent reflection loss and bandwidth of porous carbon materials. The porous carbon with low density, low cost and simple preparation method has broad application prospects in the preparation of biomass-derived microwave absorbers.

Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process.

The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process and conditions were simulated to construct three Maillard reaction systems which consisted of glucose and phenylalanine, and of both alone. The simulation results showed that glucose and phenylalanine were the reaction substrates for the formation of phenylacetaldehyde. The intermediate α-dicarbonyl compounds (α-DCs) and the final products of the simulated system were detected by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) methods. Through the above methods the formation mechanism of phenylacetaldehyde is clarified; under the conditions of the steaming process, glucose is caramelized to produce Methylglyoxal (MGO), 2,3-Butanedione (BD), Glyoxal (GO) and other α-DCs. α-DCs and phenylalanine undergo a Strecker degradation reaction to generate phenylacetaldehyde. The optimal ratio of the amount of substance of glucose to phenylalanine for Maillard reaction is 1:4. The results can provide scientific reference for the regulation of flavour substances and the evaluation of flavour quality in the steaming process of fruits and vegetables.

Identification of compounds from chufa (Eleocharis dulcis) peels by widely targeted metabolomics.

The Chinese water chestnut (CWC) is among the most widespread and economically important vegetables in Southern China. There are two different types of cultivars for this vegetable, namely, big CWC (BCWC) and small CWC (SCWC). These are used for different purposes based on their metabolic profiles. This study aimed to investigate the metabolite profile of CWC and compare the profiles of peels collected in different harvest years using ultraperformance liquid chromatography/mass spectrometry (UPLC-MS)-based metabolomics analysis. Three hundred and twenty-one metabolites were identified, of which 87 flavonoids, 25 phenylpropanoids, and 33 organic acids and derivatives were significantly different in the content of the two varieties of BCWC and SCWC. The metabolite profiles of the two different cultivars were distinguished using principle component analysis (PCA) and orthogonal projections to latent structures discriminant analysis, and the results indicated differences in the metabolite profile of Eleocharis dulcis (Burm. f.) Trin. ex Hensch. Three isomers of hydroxycoumarin, namely, O-feruloyl-4-hydroxycoumarin, O-feruloyl-3-hydroxycoumarin, and O-feruloyl-2-hydroxycoumarin, exhibited increased levels in BCWC, while p-coumaric acid and vanillic acid did not show any significant differences in their content in BCWC and SCWC peels. This study, for the first time, provides novel insights into the differences among metabolite profiles between BCWC and SCWC.

Do farmers use waterlogged wastelands efficiently? An economic study on water chestnut farming in Bangladesh.

Waterlogging due to rain-fed floods is considered a natural calamity worldwide that causes lands in the north region of Bangladesh to remain underwater and uncultivable for most crops during the rainy season. This unused wasteland has immense potential for additional earnings for the marginal farmer by converting it to cultivable land through proper utilization by cultivating water chestnuts. Increasing the productivity and efficiency of water chestnut farming in these wastelands would facilitate higher food production for the growing populations. Therefore, this study estimates the farmers' profitability of water chestnut production along with technical efficiency (TE) and land use efficiency (LUE). Primary data from 150 farmers of Natore, Naogaon, and Jamalpur districts were used and stochastic frontier analysis was employed. Results reveal that no farmers had any training in water chestnut farming. Human labor and land use costs incur more than 80% of the total cost and laborers shortage was found due to skin problems working in the water. However, water chestnut farming was profitable in all districts and the average benefit-cost ratio was 1.37. TE results indicate that there was an opportunity to increase the water chestnut production by 20.2% using the same amount of inputs. LUE by the water chestnut farmers was found to be very low; hence, they were using their land inefficiently and this inefficiency was positively affected by farm size and number of family members and negatively affected by age, year of schooling, and income. The study suggests research focusing on improved management of water chestnut without affecting laborers and training to facilitate higher productivity and LUE.

Effects of cactus Opuntia dillenii polysaccharide-based coatings loaded with glutathione on the preservation of freshly cut Chinese water chestnut.

This study explored the effects of coatings based on glutathione-loaded cactus Opuntia dillenii polysaccharide (ODP) on the preservation of freshly cut Chinese water chestnut. Freshly cut Chinese water chestnut samples were treated with one of the three dipping solutions, namely, distilled water (control), 0.4 % glutathione (treatment-1) or 1 % ODP + 0.4 % glutathione (treatment-2) and stored at 3 °C for 10 days. All treatments suppressed respiration rate, weight loss and decreases in firmness and browning and increased soluble solid content and likeness score compared with the control (P < 0.05). In terms of sensory quality, treatment-2 extended the shelf life of the freshly cut Chinese water chestnut at least by 6 days compared with the control group. Results verified that treatment with ODP-based coatings incorporated with glutathione may be a promising method for preserving freshly cut Chinese water chestnut.

Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System.

Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.

Effect and mechanism of eugenol on storage quality of fresh-peeled Chinese water chestnuts.

The study aimed to investigate the effect and mechanism of eugenol treatment on fresh-peeled Chinese water chestnuts (CWCs). The results found that eugenol treatment maintained the appearance of fresh-peeled CWCs, accompanied by higher L* value, total solids and O2 contents, as well as lower browning degree, weight loss rate, CO2 content, a* and b* values. In addition, eugenol treatment significantly reduced the activities of peroxidase, phenylalanine ammonia-lyase, and polyphenol oxidase, as well as the total content of soluble quinone in fresh-peeled CWCs. Meanwhile, fresh-peeled CWCs treated with eugenol showed markedly lower content of total flavonoids, which may be related to yellowing. Furthermore, eugenol treatment suppressed the rates of O2·- and OH·- production as well as the contents of H2O2 and malondialdehyde in fresh-peeled CWCs. During the storage, eugenol treatment not only increased the activities of catalase, superoxide dismutase, ascorbate peroxidase and glutathione reductase as well as the DPPH free radical scavenging rate, but also increased the total phenolics, ascorbic acid and glutathione contents. In summary, eugenol treatment delayed the surface discoloration of fresh-peeled CWCs by improving the antioxidant capacity, inhibiting the phenolic compound metabolism and scavenging ROS, thus effectively maintaining the quality of fresh-peeled CWCs while extending their shelf life.

Control of post-harvest storage losses in water chestnut (Trapa bispinosa Roxburg) fruits by natural functional herbal coating and gamma radiation processing.

Water chestnut (Trapa bispinosa Roxburg) has short shelf life even after drying due to insect infestations resulting in huge economic losses to farmers. Study was performed including coating with Aloe-vera gel, air drying, LDPE packaging and gamma irradiation (≤ 1 kGy) were evaluated for their efficacy in controlling storage losses. The study was performed with complete randomized design up to 6-month storage period. Physico-chemical properties analysis indicated, weight loss (0.11-0.88%), damage (upto 6.5%) and lesser grain borer infestation (up to 16 no. per packet) during storage at different intervals. Moisture content ranged (9.25-10.10%), protein (8.82-8.89%), fat (0.90-1.00%), carbohydrate (76.83-76.89%), total ash (3.11-4.18%), total sugar (5.83-5.89%), reducing sugar (1.84-1.88%), non-reducing sugar (3.98-4.02%), amylose (66.54-66.64%), in-vitro starch digestibility (3.14-3.18%), phenolics (0.14-0.18%), acidity (0.11-0.12%) and ascorbic acid (41.66-50.00 mg/100 g). These treatments were not found to affect the quality attributes significantly however; it helps in controlling insect infestations at ambient condition. The sensory score of the product, 'Sev' was ranked as like slightly to moderately range. It could be concluded that water chestnut with combinations of 50% aloe-vera gel +0.75 kGy gamma radiation treatment could be stored up to 6 months with retention of quality attributes.

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species.

The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues. EUG treatment was found to inactivate browning-related enzymes and reduce phenolic contents in surface tissue. Molecular docking further confirmed the hydrophobic interactions and hydrogen bonding between EUG and phenylalanine ammonia-lyase (PAL). Moreover, EUG also enhanced reactive oxygen species (ROS)-scavenging enzyme activities, ultimately decreasing the O2 - generation rates. Regarding inner tissue, EUG induced the accumulation of colorless phenolic compounds and increased the antioxidant capacity. In conclusion, 1.5 % EUG exhibited the best inhibitory effect on FWC browning, which partly attribute to the direct inhibitory effects on PAL activity. Furthermore, EUG could also enhance the enzymatic/non-enzymatic antioxidant capacity and alleviate the ROS damage to membranes, thereby, preventing the contact between oxidative enzymes and phenols and indirectly inhibiting the enzymatic browning in FWC.

Textural Properties of Chinese Water Chestnut (Eleocharis dulcis) during Steam Heating Treatment.

Chinese water chestnut (CWC) has become one of the most popular foods in China. The textural properties of food contribute considerably to consumer preferences. Fresh fruits and vegetables are normally softened after thermal treatment. However, CWC retains most of its crispness and hardness after steaming. To explore the relationship between thermal processes and sensory changes, a method for measuring the texture of CWC is warranted. This study aimed to examine the textural properties of CWC subjected to varying degrees of thermal treatments using instrumental and sensory methods. Instrumental tests included the shear force test and puncture test, while trained panelists assessed the sensory attributes. Two sensory attributes were selected for evaluation: crispness and hardness. The results indicated that with the extension of thermal treatment time, the crispness and hardness of CWC decreased slightly, while cells and starch grains were damaged. Sensory results showed a significant correlation with shear force index (slope of rising curve) (p < 0.05) and puncture index (slope of rising curve, slope of descending curve and compression work) (p < 0.05). Thereafter, the instrumental tests parameters could be used to establish regression models for predicting crispness and hardness and controlling the quality of CWC products.

Evaluation of Dose-Dependent Obesity and Diabetes-Related Complications of Water Chestnut (Fruit of Trapa japonica) Extracts in Type II Obese Diabetic Mice Induced by 45% Kcal High-Fat Diet.

Background and Objectives: The currently used pharmacological agents for metabolic disorders such as type II diabetes have several limitations and adverse effects; thus, there is a need for alternative therapeutic drugs and health functional foods. Materials and Methods: This study investigated the pharmacological effects of water chestnut (fruit of Trapa japonica) extracts (WC: 50-200 mg/kg) for type II diabetes using a 45% Kcal high-fat diet (HFD)-fed type II obese diabetic mice model for a period of 84 days, and the effects were compared to those of metformin (250 mg/kg). Results: Increases in body weight, serum biochemical indices such as triglycerides, low-density lipoprotein, and blood urea nitrogen, increases in antioxidant defense system enzymes such as catalase, superoxide dismutase, and glutathione, and mRNA expressions (such as AMPKα1 and AMPKα2) in the liver tissue and mRNA expressions (such as AMPKα2 mRNA, leptin, and C/EBPα) in the adipose tissue were observed in the HFD control group. The WC (50 mg/kg)-administered group showed no significant improvements in diabetic complications. However, HFD-induced obesity and diabetes-related complications such as hyperlipidemia, diabetic nephropathy, nonalcoholic fatty liver disease (NAFLD), oxidative stress, activity of antioxidant defense systems, and gene expressions were significantly and dose-dependently inhibited and/or normalized by oral administration of WC (100 mg/kg and 200 mg/kg), particularly at a dose of 100 mg/kg. Conclusions: The results of this study suggest that WC at an appropriate dose could be used to develop an effective therapeutic drug or functional food for type II diabetes and various associated complications, including NAFLD.

Alkali treated water chestnut (Trapa natans L.) shells as a promising phytosorbent for malachite green removal from water.

Search for eco-friendly adsorbents for sustainable dye treatment is on the rise. The present study demonstrated the enhanced removal of malachite green (MG) with alkali-modified shells of water chestnut (AWCN) under optimized physio-chemical parameters. Alkali treatment significantly reduces the lignocellulosic components which in turn increased the water stability. The material was been characterized by pHzpc, FTIR, FESEM-EDAX, and BET surface area analysis. pH-dependent adsorption was noticed and the maximum adsorption capacity was determined as 136.46 mg/g. Adsorption followed pseudo-second-order kinetics (R2=0.99) and Langmuir isotherm model (R2=0.99). Thermodynamic parameters suggested that the adsorption process is spontaneous (ΔG°= -2.99 kJ/mol), favorable and endothermic (ΔH°=34.72 kJ/mol). Simple regeneration allows multi-cycle use with minimal loss of activity. The mechanism has been proposed to be a combination of electrostatic interaction, H-bonding, and π-π stacking between AWCN and MG. In conclusion, alkali modification of Trapa natans L. shells provides excellent removal of MG from water.

Waste shells of water chestnut (Trapa natans L.), a waterborne fruit have been modified using sodium hydroxide solution and tested for removal of malachite green by batch method. Excellent adsorption capacity (136.46 mg/g) was obtained under ambient conditions. As of now, very little work has been reported on water chestnut shells for the removal of dyes from wastewater. The present work shows an excellent adsorption capacity among all the previous work on water chestnut for dye remediation. Alkali activation significantly reduces hydrophilic/lignocellulosic components within the shells, which in turn makes the material more water stable and sustainable.