Influence of rootstock and scion on antioxidant capacity of juice from new pomelo and mandarin varieties

BACKGROUND: New pomelo and mandarin scion varieties growing under subtropical arid conditions were investigated for total antioxidants in the juice. Four different rootstocks—sour orange (Citrus aurantium (L.); SO), Volkamer lemon (C. volkameriana (Ten & Pasq.)), SB812 (C. sunki (Hort. ex Tan.) × Poncirus trifoliate (L.)) and C. macrophylla (Wester)—were tested. RESULTS: Fruit juice was tested for total antioxidants, ascorbic acid and total polyphenol contents. Cyclic voltammetry (CV) analysis revealed three different antioxidant groups for pomelo and four groups for mandarin. CV analysis for the pomelo scion/rootstock combinations showed that ascorbic acid concentration was highest for scions grafted onto SO. Total polyphenol levels were similar among the pomelo varieties. Mandarin analysis revealed that ‘Merav’ scion/SO had the highest ascorbic acid concentration (1.91 ± 0.01 mmol L^?1). Total polyphenol analysis discovered that ‘Merav’ 4/119‐/SB812 gave the highest levels, while ‘Ora Shani’ scion grafted on to any tested rootstock contained the lowest CONCLUSION: We suggest that the SO rootstock is superior to Volka, 812 and macrophylla in terms of juice antioxidant capacity. For the pomelo, both ‘Flamingo’ scions were found to have high antioxidant production capacity, with ‘Flamingo’ 3/73 being slightly superior regardless of the rootstock. The best mandarins were ‘Merav’ hybrids in combination with SO rootstock. Copyright © 2009 Society of Chemical Industry     

Influence of rootstock and cultivar on bioactive compounds in citrus peels

BACKGROUND: Citrus fruits have a beneficial effect on human health because of their nutritional and antioxidant properties, and their consumption is associated with a decrease in the incidence of cardiovascular disease and reduced risk of certain cancers. Seven cultivars of mandarin and orange species from the Mediterranean area, grafted onto different rootstocks (Cleopatra mandarin and Troyer citrange), have been analysed. The influence of the rootstock on the content of bioactive compounds is discussed. RESULTS: In all citrus cultivars and rootstocks studied, hesperidin and narirutin flavonoids were the main flavanone glycosides identified, β‐cryptoxanthin and violaxanthin the most abundant carotenoids, limonene was the most abundant essential oil, calcium and potassium were the dominant macronutrients and, among the micronutrients, iron and boron represented the highest proportions. CONCLUSION: We have been found clear differences in the content of bioactive compounds for the different groups, in agreement with the Citrus classification. Although both mandarin and orange varieties showed similar tendencies concerning the majority of bioactive constituents, the proportion of the individual nutrients ranged among different cultivars and our results indicated differences between rootstocks although it would be necessary to carry out more analyses, and with the new rootstocks obtained from different breeding programmes, to elucidate conclusive values. Copyright © 2011 Society of Chemical Industry     

Hempseed in food industry: Nutritional value,health benefits,and industrial applications

Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in‐depth research on this recently approved food resources and maximize its utilization in new food product development.     

Properties and Applications of Morinda citrifolia (Noni): A Review

Morinda citrifolia commonly known as noni is a perennial plant originating in Southeast Asia, consumed over 2000 years. Due to its versatility of adaptation and use of the structures of the plant for different therapeutic purposes, noni attracted the attention of researchers from the pharmaceutical and food industry. Chemical and nutritional analyzes already performed in M. citrifolia reveal the existence of more than 200 phytochemical substances with bioactive properties such as acids, alcohols, phenols, saccharides, anthraquinones, carotenoids, esters, triterpenoids, flavonoids, glycosides, lactones, iridoids, ketones, lactones, lignans, nucleosides, triterpenides, sterols, and aromatic compounds. The high nutritional value of M. citrifolia may induce therapeutic effects, including antimicrobial and antioxidant properties. The main industrial products from this plant are beverages (juice drinks), powders (from dried fruits), oil (from seeds), and leaf powders. Biological and phytotherapeutic applications of M. citrifolia are promising, but more extensive studies are still required. Thus, this review aims to gather updated and comprehensive information on Morinda citrifolia, discussing its traditional use, biochemical, phytotherapics, and toxicological properties, as well as the recent advances in the processing and standardization of products derived from noni fruit.     

Limonoid Glucosides in Fruit, Juice and Processing by-products of Satsuma Mandarin (Chus unshiu Marcov.)

In a study on improving utilization of waste from processing of Satsuma mandarin (Citrus unshiu Marcov.) the limonoid glucosides of fruit, juice, and by-products were measured using HPLC and TLC. All materials had the 17-β-D-glucopyranoside derivatives of limonoids reported in other commercial citrus fruit. Citrus molasses was a good source for industrial scale extraction of limonoid glucosides. An extraction system using polystyrene divinylbenzene resins, was developed which could be expanded to industrial scale.     

Hemp (Cannabis Sativa L.) Extract: Anti-Microbial Properties,Methods of Extraction,and Potential Oral Delivery

ABSTRACT

The evolving public and regulatory outlook concerning the health and nutritional properties of industrial hemp (Cannabis sativa L.) products has prompted recent research to focus on developing new methods for isolation and oral delivery of bioactive constituents present in hemp extracts. While cannabinoid extracts derived from hemp are renowned for the psychoactive and medicinal properties of the cannabinoids; however, other functional properties attributed to the nutritional value of the hemp seed oil, and, the anti-microbial properties of hemp extract are often overlooked. Isolation of the bioactive compounds from hemp and conversion into products that can be useful for a variety of applications, ranging from nutritional supplements to antimicrobials, as well as new developments in the delivery of medicinal bioactives, are areas of considerable interest for both the cannabis and hemp industries. This review examines these topics and moreover, critiques methods used for the extraction of cannabinoids and hempseed oil bioactives. Finally, novel advances in technologies designed to use nano-carriers for oral delivery of cannabinoids are introduced with the goal to highlight the latest developments in hemp extract processing and delivery.     

Mandarin preservation by microwave-powered cold plasma treatment

Cold plasma treatment (CPT) was investigated as a nonthermal method for inhibiting Penicillium italicum and improving storability of mandarins (Citrus unshiu Marc.). Whole mandarin fruits or the peels were treated with cold plasma at 0.7 kPa using a microwave CPT system. The treatment variables were plasma-forming gases, plasma generation power, and treatment time. Nitrogen (N₂)-CPT at 900 W for 10 min, resulted in the highest inhibition of P. italicum (84% reduction in disease incidence), significantly increased the total phenolic content and antioxidant activity of mandarin peel after the treatment (p < 0.05), but did not significantly affect CO₂ generation, weight loss, content of soluble solids, titratable acidity, pH, ascorbic acid concentration (flesh), or surface color during storage at 4 and 25 °C. These results demonstrate the potential for CPT application as a postharvest technology for preserving mandarins, increasing the total phenolic content and antioxidant activity of mandarin peel.     

Adzuki bean (Vigna angularis): Chemical compositions,physicochemical properties,health benefits,and food applications

Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.     

Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compounds

Phenolic compounds have recently become one of the most interesting topics in different research areas, especially in food science and nutrition due to their health-promoting effects. Phenolic compounds are found together with macronutrients and micronutrients in foods and within several food systems. The coexistence of phenolics and other food components can lead to their interaction resulting in complex formation. This review article aims to cover the effects of thermal and non-thermal processing techniques on the protein–phenolic interaction especially focusing on the content and digestibility of phenolics by discussing recently published research articles. It is clear that the processing conditions and individual properties of phenolics and proteins are the most effective factors in the final content and intestinal fates of phenolic compounds. Besides, thermal and non-thermal treatments, such as high-pressure processing, pulsed electric field, cold plasma, ultrasonication, and fermentation may induce alterations  in those interactions. Still, new investigations are required for different food processing treatments by using a wide range of food products to enlighten new functional and healthier food product design, to provide the optimized processing conditions of foods for obtaining better quality, higher nutritional properties, and health benefits. © 2024 Society of Chemical Industry.     

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physico-chemical and nutritional quality of 'Oronules' mandarins

BACKGROUND: Citrus fruit represent an important source of vitamin C, as well as other bioactive compounds. Edible coatings have the potential to extend shelf life of citrus by providing a semi‐permeable barrier to water and gases, which depends on coating composition, solid content (SC), and cultivar. However, little is known about the effect of coatings on citrus nutritional quality. This work studies the effect of coating composition and SC of hydroxypropyl methylcellulose (HPMC)–beeswax (BW)–shellac coatings on the physico‐chemical, sensory and nutritional quality of ‘Oronules’ mandarins. Coatings prepared at the same lipid content differed in the BW:shellac ratio (1:3 and 3:1) and SC of the formulations (40 and 80 g kg^?1). RESULTS: The coating with 1:3 BW:shellac ratio and 80 g kg^?1 SC was the most effective controlling weight loss, although it was less effective than the commercial wax tested. Increasing SC had a greater effect than the BW:shellac ratio in fruit internal atmosphere and sensory quality, with the presence of off‐flavour when coatings were applied at 80 g kg^?1 SC. Nutritional quality was not affected by the application of the different treatments. CONCLUSION: HPMC–lipid coatings have the potential to extend shelf life of ‘Oronules’ mandarins. However, care should be taken controlling formulation SC to avoid the build‐up of off‐flavour. Copyright © 2011 Society of Chemical Industry     

Characterization of Polymethoxylated Flavonoids in the Peels of Chinese Wild Mandarin (<Emphasis Type="Italic">Citrus reticulata</Emphasis> Blanco) by UPLC-Q-TOF-MS/MS

China is the most important origin center of the genus Citrus L., especially the wild mandarin (Citrus reticulata Blanco). The aim of this work was to systematically qualitative and quantitative analysis of polymethoxylated flavonoids (PMFs) in seven Chinese wild mandarin citrus using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS/MS) and UPLC-photodiode array (UPLC-PDA) analyses. This method was validated including the linearity, limit of detection (LOD), limit of quantification (LOQ), precision, repeatability, stability, and recovery. The results demonstrated that UPLC-Q-TOF-MS/MS was a powerful tool to analyze the PMFs in wild citrus peel, and this method was trustable, rapid and sample. Besides, ten PMFs were identified or tentatively characterized as 5,6,7,3′,4′-pentamethoxyflavanone (1), isosinensetin (2), sinensetin (3), 5,7,3′,4′-tetramethoxyflavone (4), 3,5,7,4′-tetramethoxyflavone (5), nobiletin (6), 3,5,6,7,8,3′,4′-heptamethoxyflavone (7), 5,7,4′-trimethoxyflavone (8), 5-Hydroxy-6,7,8,3′,4′-pentamethoxyflavone (9), and tangeretin (10). Among these compounds, 4 was the first time to be identified in citrus. Then the contents of eight PMFs (2, 3, 4, 6, 7, 8, 9, and 10) in these samples were quantified. Compounds 3, 6, and 10 were found to be the prominent PMFs. Cupigoushigan had the highest contents of 3 (2.617 mg/g DW) and 6 (11.111 mg/g DW), and Dakengyeju had the highest content of 10 (5.560 mg/g DW). Our results indicated that wild mandarins are potentially rich source of Citrus PMFs for foods or other utilization.     

Composition,physicochemical properties of pea protein and its application in functional foods

Abstract

Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.     

Effect of Intermittent Curing on Mandarin Quality

ABSTRACT: The effect of an intermittent curing treatment (IC), 2 cycles of 18 h at 38 °C, to control decay during shelf life of mandarins was studied. The effectiveness of IC to control blue mold development in artificially inoculated Clemenules fruits ( Citrus reticulata Blanco cv. Nules) was complete with 0% decay after 1 wk storage at 20 °C. Nonsignificant differences were found in soluble solids, color, and firmness. By the end of shelf life, a significantly lower acidity and a higher weight loss (4.75%) was observed in IC-treated fruits. Ascorbic acid levels decreased in all stored fruits along shelf life, with slightly lower values in IC-treated mandarins than in control fruits. Sugars and organic acids content were not affected by curing. Though slight increases in ethanol and some detrimental terpene oxidized compounds were found, not off-flavor development was observed. This, intermittent curing treatment seems to be a feasible treatment to control blue mold development during shelf life of Clemenules mandarin fruits, without impairing quality parameters such as color, firmness, sugars, and organic acids contents, vitamin C content, and aroma.     

Common beans as a source of food ingredients: Techno-functional and biological potential

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.     

Chilling injury development of ‘Tahitian’ lime, ‘Emperor’ mandarin, ‘Marsh’ grapefruit and ‘Valencia’ orange

The effect of varying levels of ethylene on the chilling injury (CI) development and the changes in the levels of putrescine, squalene and α-farnesene of ‘Tahitian’ lime (Citrus latifolia Tanaka), ‘Emperor’ mandarin (Citrus reticulata Blanco), ‘Marsh’ grapefruit (Citrus paradisi Macf) and ‘Valencia’ orange (Citrus sinensis L Osbeck) stored at 0°C was investigated. It was found that different citrus fruits stored at 0°C had varying sensitivity to CI, and that low levels of exogenous ethyiene induced earlier and more severe CI in all citrus fiuits. The levels of endogenous putrescine, squalene and α-farnesene varied between fruit, and was affected by the time of exposure at 0°C and the presence of ethylene. The patterns of change indicate that loss of squalene coupled with loss of α-farnesene could be involved in induction of CI.     

Effect of insecticidal atmosphere and low dose X‐ray irradiation in combination with cold quarantine storage on bioactive compounds of clementine mandarins cv. ‘Clemenules’

Citrus fruits are a rich source of vitamins and polyphenolic compounds with antioxidant capacity that need to be maintained during postharvest storage. The aim of this study was to determine the effect of two innovative quarantine treatments, such as insecticidal atmospheres (IA) (95% CO₂ and balance air) applied at 20 or 25 °C for 20 h and low doses X‐ray irradiation (0, 30, 54 and 164 Gy), in combination with short periods of cold‐quarantine storage on the nutritional quality of ‘Clemenules’ mandarins. Mandarins were stored at 1.5 °C for 6, 9 or 12 days before the application of IA treatments or for 0, 6 or 12 days after the X‐ray radiation. Nutritional quality of mandarins was determined after the corresponding combination of quarantine treatment (IA or X‐ray) with cold quarantine followed by a shelf life period of 7 days at 20 °C to simulate shelf life conditions. Cold quarantine treatment combined with IA or with X‐ray radiation did not affect negatively total antioxidant capacity and total ascorbic acid content of ‘Clemenules’ mandarins. However, flavanone glycosides (FGs) and total phenolics content were slightly modified. Application of the IA at 20 °C induced a greater inhibition of the FGs than application at 25 °C. When X‐ray irradiation was applied without a previous quarantine period the synthesis of the FGs increased as irradiation dose increased.     

Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

During growth, ripening, and post-harvest, the quality of fruits can be modified by various stresses. Ample maturation allows prolonged storage and increases the quality of citrus fruits. The eight major volatile compounds in fresh juices from mandarin (Citrus reticulata Blanco var. Willow Leaf), clementine (Citrus reticulata × Citrus sinensis var. Commune), and their six cross-pollinated hybrids were quantified by gas chromatography. Mandarin juice contained the highest volatile concentration (2177.6 ± 110.6 mg L⁻¹), whereas the total aromatic compounds of the hybrid and clementine juices were lower (1060.6 ± 81.6–1724.2 ± 138.5 mg L⁻¹ and 864.8 ± 67.8 mg L⁻¹, respectively). Limonene was the major compound (667.3 ± 53.7–1259.9 ± 98.4 mg L⁻¹) in all juices. We observed significant differences according to the process of juice extraction used (with and without peel). The relative volatile concentration was higher when the juice was extracted with peel, and the juicing process induced differences in the relative volatile concentrations of between 20 and 40%. The levels of volatile compounds in the juice changed according to the degree of fruit maturity. The concentrations of the eight major juice components increased during ripening and until the commercial maturity stage when the juice was obtained from peeled fruits, whereas their concentrations increased until the post-maturation stage when the juices were produced from whole fruits. These two factors determined the contributions of these compounds to the characteristic aromas of Citrus juices.     

Effect of technological processes and storage on flavonoids content and total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities of citrus juices

Juices from the mandarin Clemenules (Citrus clementina Hort. ex Tan.), the tangor Ortanique (Citrus reticulata Blanco × Citrus sinensis Osb.) and the sweet orange Valencia Late (Citrus sinensis) have been industrially squeezed, pasteurized, concentrated and stored under refrigeration (4 °C) and at room temperature (20 °C). After each process, the flavanone-7-O-glycosides (FGs) and fully methoxylated flavones (FMFs) contents as well as total, cumulative fast-kinetics and cumulative slow-kinetics antiradical activities were determined and compared with those from the corresponding fresh hand-squeezed juices. Neither industrial-squeezing, nor pasteurization or concentration significantly affected FGs and FMFs contents and antiradical activities of assayed juices. Storage caused a slight decrease of the FMFs contents but a significant reduction of both soluble hesperidin contents and cumulative fast-kinetics antiradical activities in all assayed juices. These decreases were dependent on storage temperature. Characteristic values of the varietal characterization parameters, which are derived from the FMFs contents and antiradical activities of fresh hand-squeezed juices, held valid for industrially squeezed, pasteurized and concentrated juices. After storage, however, only the FMFs-derived varietal characterization parameters and cumulative slow-kinetics antiradical activity remained valid for the resulting juices.