This research examined the influence of the Pomelo fruit flavor characteristics of four storage methods—room temperature (CK), low‐temperature storage (LTS), modified storage of the atmosphere (MA), and controlled storage atmosphere (CA). The contents, type, and changes in the composition of the taste determining substances have been identified, including sugars, organic acids, and bitter substances. In addition, a sensory assessment was used to calculate the relation between storage and sweetness, acidity, and intensity changes. Results showed the content and change in each taste substance could not be directly related to the taste intensity and fruit flavor. A new taste intensity scale, with a significant correlation between sensory attributes (R2 = .991) was developed for taste assessment. Results indicated that CA storage could effectively control the reduction in sweetness and acidity and reduce the increase in bitterness.
Practical applications
The taste intensity scale can be used as an indicator for screening and selecting good‐quality storage methods. CA storage technology is a suitable method for improving the taste of stored pomelo fruits.
Abalone viscera, a protein-rich by-products from the abalone processing industry, are normally discarded as wastes. In the present study, four different proteases were used to hydrolyse abalone viscera to prepare highactivity antioxidant peptides, and their hydrolysis effects were compared. Although the hydrolytic abilities of papain and trypsin were inferior to the alcalase and neutrase, their use resulted in significantly (P < 0.05) higher scavenging activities for DPPH. The hydrolysates mainly consisted of peptides with a molecular weight <3 kDa, and the fractionation was achieved using a combination of Sephadex G-15 and Toyopearl HW-40F gel filtration chromatography, which overcomes the disadvantages of traditional membrane separation technology in fractionating peptides with relatively similar molecular weight distribution. The DPPH scavenging activities of the components containing peptides <1 kDa (fractions E) were significantly (P < 0.01) higher than those containing peptides >1 kDa. The different fractions E were further purified by reversed-phase high-performance liquid chromatography, and a total of 16 target peptides, containing 4-8 amino acids, enriched in hydrophobic amino acids and C-terminal Arg, with molecular weights ranging from 500 to 850 Da, were identified.
Abalone viscera were byproducts of the abalone processing and usually discarded as wastes. In this study, we tried to obtain functional polysaccharides from abalone viscera by a combination of enzymatic hydrolysis, membrane separation, anion exchange chromatography, and gel filtration techniques. Abalone viscera underwent successive hydrolyzation with alcalase and flavourzyme. Each enzymolysis was followed by deproteinization via membrane separation. The final yield of crude abalone viscera polysaccharide (CAVP) was 19.72%; the polysaccharide content of CAVP was 51.75%. Furthermore, three fractions of polysaccharides (AVP1, AVP2, and AVP3) were isolated from the CAVP by anion exchange chromatography and gel filtration. The molecular weights of each AVP were 14.99 kDa, 58.48 kDa, and 39.63 kDa, with a carbohydrate content of 62.75, 23.09, and 44.67%, respectively. These AVPs showed excellent antioxidant activities in vitro. Our results provide a scientific basis for the further utilization of polysaccharides from abalone viscera.
Pomelo fruitlets have the potential for extracting cellulose. This study aimed to investigate characterization and functionality of cellulose extracted from pomelo fruitlets by different extraction methods. Cellulose extracted by acidic-alkaline hydrogen peroxide hydrolysis (CAA), alkaline hydrogen peroxide hydrolysis (CA), and ultrasonic assisted alkaline hydrogen peroxide hydrolysis (CUA) were prepared from pomelo fruitlets. The results showed that cellulose CUA had higher yield and purity with higher crystallinity and smaller particle size than those of CAA or CA (p < 0.05). Specifically, the yield of CUA was 82.75% higher than that of CAA, and purity was increased by 26.42%. Additionally, water- and oil-holding capacities of CUA were superior to those of CAA or CA, increasing by 13–23% and 10–18%, respectively. The improvement of water- and oil-holding capacities were highly related to its smaller particle size with increased surface area. The results suggested that ultrasonic assisted alkaline hydrogen peroxide hydrolysis is a promising and efficient method to prepare high-purity cellulose from pomelo fruitlets, and this cellulose is expected to be a food stabilizer and pharmaceutical additive.
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