Xiufang Bi

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

Four principal mango cultivars (Tainong No.1, Irwin, JinHwang and Keitt) grown in southern China were selected, and their physico-chemical and antioxidant properties were characterized and compared. Of all the four cultivars, Tainong No.1 had highest content of total phenols, ρ-coumaric acid, sinapic acid, quercetin, titratable acidity, citric acid, malic acid, fructose, higher antioxidant activities (DPPH, FRAP) and L(*), lower pH, PPO activity and individual weight. Keitt mangoes showed significantly (p<0.05) higher contents of β-carotene, ρ-hydroxybenzoic acid, sucrose, total sugar, total soluble solid, catechin, succinic acid and higher PPO activity. JinHwang mangoes exhibited significantly (p<0.05) higher individual weight and PPO activity, but had lower content of total phenols, β-carotene and lower antioxidant activity. Principal component analysis (PCA) allowed the four mango cultivars to be differentiated clearly based on all these physico-chemical and antioxidant properties determined in the study.

Effects of High-Pressure CO2 Processing on Flavor, Texture, and Color of Foods

High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional quality of the foods, which can reduce sensory perception and consumer acceptance of the foods. As a novel nonthermal processing technique, HPCD does avoid drawbacks such as loss of flavor, denaturation of nutrients, production of side toxic reactions, as well as changes in physical, mechanical, and optical properties of the food materials involved in the processing. This review gives a survey and analysis of recent publications regarding the effects of HPCD on the flavor, texture and color of processed foods, and possible mechanisms explaining HPCD technique on the flavor, texture, and color of the foods were discussed.

Effect of High-pressure CO2 Processing on Bacterial Spores

High-pressure CO2 (HPCD) is a nonthermal technology that can effectively inactivate the vegetative forms of pathogenic and spoilage bacteria, yeasts, and molds at pressures less than 30 MPa and temperatures in the range of 20°C to 40°C. However, HPCD alone at moderate temperatures (20–40°C) is often insufficient to obtain a substantial reduction in bacterial spore counts because their structures are more complex than those of vegetative cells. In this review, we first thoroughly summarized and discussed the inactivation effect of HPCD treatment on bacterial spores. We then presented and discussed the kinetics by which bacterial spores are inactivated by HPCD treatment. We also summarized hypotheses drawn by different researchers to explain the mechanisms of spore inactivation by HPCD treatment. We then summarized the current research status and future challenges of spore inactivation by HPCD treatment.

iTRAQ-Based Proteomic Analysis of Sublethally Injured Escherichia coli O157:H7 Cells Induced by High Pressure Carbon Dioxide

High pressure carbon dioxide (HPCD) could cause sublethally injured cells (SICs), which may cause food poisoning and spoilage during food storage and limit its application. Therefore, the formation of SICs of Escherichia coli O157:H7 was investigated by isobaric tag for relative and absolute quantification (iTRAQ) proteomic methods in this study for better controlling the SICs induced by HPCD. A total of 2,446 proteins was identified by iTRAQ, of which 93 and 29 were significantly differentially expressed in the SICs compared with live control cells (CKL) and dead control cells (CKD), respectively. Among the 93 differentially expressed proteins (DEP) in the SICs compared with CKL, 65 proteins showed down-regulation and 28 showed up-regulation. According to the comprehensive proteome coverage analysis, the SICs survived under HPCD by reducing carbohydrate decomposing, lipid transport and metabolism, amino acid transport and metabolism, transcription and translation, DNA replication and repair. Besides, the SICs showed stress response, DNA damage response and an increased carbohydrate transport, peptidoglycan synthesis and disulfide bond formation to HPCD. Among the 29 DEP in the SICs compared with CKD, 12 proteins showed down-regulation and 17 showed up-regulation. According to the comprehensive proteome coverage analysis, the SICs survived under HPCD by accumulation of cell protective agents like carbohydrates and amino acids, and decreasing transcription and translation activities. Results showed that the formation of the SICs with low metabolic activity and high survival ability was a survival strategy for E. coli O157:H7 against HPCD.