Shaojuan Lai

Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Cell wall polysaccharides play an important role in postharvest fruit texture softening. Effects of calcium treatment combined with cold storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5°C or 10°C. Storage at 5°C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1nm for water-soluble pectin, 11.7, 17.6 and 19.5nm for chelate-soluble pectin, and 15.6 and 23.4nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5°C.

Structure and Antioxidant Activities of Proanthocyanidins from Elephant Apple (Dillenia indica Linn.).

UNLABELLED Proanthocyanidins were isolated and purified from fruits of elephant apple (Dillenia indica Linn.) and their structural and bioactive properties were examined. Bate-Smith alcoholysis, FTIR, and (13) C NMR spectra revealed that elephant apple proanthocyanidins (EAPs) contained a dominant amount of B-type procyanidins (PC) with a minor amount of B-type prodelphinidins (PD) but no A-type interflavan linkage. (13) C NMR spectrum indicated that the cis isomer was dominant in EAPs. The electron spray ionization and matrix-assisted laser desorption ionization time of flight mass spectra of EAPs showed the clear ion peaks corresponding to B-type PC dimer to B-type PD with degree of polymerization of 11. EAPs had strong antioxidant activity, which was evidenced by the high oxygen radical scavenging capacity at 1.06 × 10(4) μmol TE/g and ferric reducing antioxidant power of 2320 μmol Fe(II)/g. The results suggest that EAPs could be extracted to be used as promising functional food materials. PRACTICAL APPLICATION In this study, the elephant apple proanthocyanidins (EAPs) with a yield of 0.23% were identified for the first time as dominant B-type poly(catechin/epicatechin) but no A-type interflavan linkage. EAPs had higher ORAC and FRAP values compared to commercial grape seed proanthocyanidins, suggesting that EAPs may be used as promising functional food materials.

Effect of exogenous ATP on the postharvest properties and pectin degradation of mung bean sprouts (Vigna radiata)

The effects of exogenous ATP on the postharvest quality, browning and softening of mung bean (Vigna radiata) sprouts were evaluated. ATP treatment significantly alleviated the quality loss and browning events during the storage of 3 days. It also reduced the oxidant damage by inducing high activities of peroxidase (9.3-13.9%) and superoxide dismutase (8.8-10.3%) which scavenged the reactive oxygen species (ROS) effectively. Transcriptional results indicated that ATP treatment decreased VrPL1, VrPME and VrPG1 gene expression levels more than 2 folds at some time points. Furthermore, the atomic force microscope (AFM) images revealed that the pectin degradation was notably slowed by ATP treatment and the width and height of pectin backbone were better maintained (47.1% and 45.6% higher than control without ATP treatment). The cooperative effects of ROS scavenging and decreased expressions of pectin-related genes might contribute to the deferred pectin deterioration and firmness loss by ATP treatment.

Nanostructural difference of water-soluble pectin and chelate-soluble pectin among ripening stages and cultivars of Chinese cherry

Nanostructure of water-soluble pectin (WSP) and chelate-soluble pectin (CSP) of two Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar ‘Caode’ and crisp cultivar ‘Bende’) with two different ripening stages were characterised using atomic force microscopy. Both cultivars shared some common values of chain widths for WSP or CSP, and both pectins shared several values of chain widths including 37, 55 and 61 nm. The results indicate that different cultivars shared similar components of pectin, and cultivar textural difference might be related to the interaction between pectin and other cherry components or the dissociation of pectin. During ripening, the wide WSP and CSP gradually dissociate in width. The results demonstrated that the changes of WSP and CSP of Chinese cherry in widths were a dissociation process. †The manuscript is a contribution for the special issue on the 70th birthday of Prof. Dr. Atta-ur-Rahman.

Energy Regulated Nutritive and Antioxidant Properties during the Germination and Sprouting of Broccoli Sprouts (Brassica oleracea var. italica)

The role of energy status in germination and sprouting of broccoli seeds was investigated by exogenous ATP and DNP treatments. With the synthesis of adenylates from 38.82 to 142.69 mg·100 g-1 DW, the nutritive components (soluble sugar, proteins, pigments, and phenolics) and AAs were increased during germination and early sprouting (day 5). Elements of the BoSnRK2 pathway were down-regulated by more than 2 fold under the energy charge feedback inhibition. At the end of sprouting (day 7), energy depletion resulted in slowdown or reduced nutritional accumulation and antioxidant capacities. Exogenous ATP depressed the BoSnRK2 pathway by maintaining the energy status at high levels and further promoted the nutrition and antioxidant levels. It also prevented the energy depletion at day 7. On the contrary, DNP reduced the ATP contents (16.10-26.86%) and activated the BoSnRK2 pathway. It also notably suppressed the energy-consuming activities including germination, sprouts growth, and secondary metabolic synthesis.

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

Five different extruded soy protein isolates (ESPIs) were obtained by extrusion and denoted by IVD1, IVD2, IVD3, IVD4, and IVD5. Then the SDS-PAGE results showed that the subunits of SPI decreased after extrusion, especially the subunits of 90.8, 32.8, and 31.3 kDa, whereas no isopeptide bond was formed. Although SPI improved both the development time (DT) and stability (S) of dough, ESPIs increased S but the DT decreased from 4.3 min to 1.8–2.0 min. Texture profile analysis (TPA) results showed that the hardness and chewiness of Chinese steamed bread (CSB) decreased in the order wheat flour

Combined effects of ultrasound and calcium on the chelate-soluble pectin and quality of strawberries during storage

The combined effects of ultrasound and calcium on the water migration, quality, and chelate-soluble pectin (CSP) properties of strawberries were investigated using nuclear magnetic resonance (NMR), high-performance liquid chromatography (HPLC), and atomic force microscopy (AFM). The relationship among water migration, firmness, and CSP properties was also determined. Treatment with ultrasound and calcium (U + Ca) prevented the decrease in firmness of strawberries during storage (17 days). Measurements of physicochemical parameters (titratable acidity (TA), soluble solid content (SSC), CSP and Ca content) showed that U + Ca treatment maintained better fruit quality. AFM showed a larger percentage of wider and longer CSP molecules in the U + Ca group (width ≥90 nm; length ≥800 nm). These results, together with the HPLC results, confirmed that U + Ca treatment effectively inhibits CSP degradation. This study revealed that the application of ultrasound and calcium could preserve the quality of stored strawberries.