Changes of peach juices during the shelf‐life and their <i>in vitro</i> effect on glycolipid digestion and neurotransmitter metabolism

Nowicka, Paulina; Teleszko, Mirosława; Wojdyło, Aneta

doi:10.1111/ijfs.14091

Cited by 9 publications

(6 citation statements)

References 25 publications

(37 reference statements)

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“…This trend was probably because the dissolution and extractability of polyphenol compounds were relatively lower at 4°C, while it was significantly enhanced when stored at a higher temperature, especially at 37°C. Furthermore, the oxidative degradation of polyphenols was susceptible to occur at 25 and 37°C, while relatively insusceptible to occur at 4°C (30,31), which well explained the variation trend of TPC in FWJ under different storage conditions. In addition, the decline in TPC in the later stage of storage may be caused by the aggregation of polyphenols with proteins in the juice (14).…”

Section: Total Polyphenol Contentsupporting

confidence: 58%

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Wang

et al. 2020

Food & Nutrition Research

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Objective: The aim of this study was to obtain the time range of non-industrial fresh watermelon juice (FWJ), which is widely used in the catering industry under different storage conditions, with safe-drinkable quality, and the drinking time range of fresh juice with good nutritional quality and sensory quality. Method: The quality of non-industrial FWJ was audited by assessing the shelf life of non-industrial FWJ through microbial safety, nutritional, and sensory quality investigating during 24 h of storage at 4, 25, and 37°C. Results: According to the microbial safety quality, the safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25, and 37°C, respectively. Based on the nutritional and sensory quality, FWJ was drinking with good quality within 2 h, and with just acceptable quality for no more than 4 h when stored at 4 or 25°C. Electronic nose and gas chromatography-mass spectrometry (GC-MS) could effectively distinguish and identify the changes in volatile components in FWJ under different storage conditions. Conclusion: It is a feasible method to predict the shelf life of non-industrial FWJ by this method, and hence to guarantee non-industrial FWJ being drinking with safety and health, and it might be used in many other fresh juice shelf life predictions. Popular scientific summary • The shelf life of fresh watermelon juice were predicted. • The safe drinking time of FWJ was within 12, 4, and 4 h when stored at 4, 25 and 37°C. • The drinking time of FWJ with good quality was within 2 h when stored at 4°C or 25°C. • The FWJ still had acceptable quality when stored at 4°C or 25°C for no more than 4 h. • E-nose and GC-MS could distinguish and identify the changes in volatile in FWJ.

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Section: Total Polyphenol Contentsupporting

confidence: 58%

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Wang

et al. 2020

Food & Nutrition Research

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“…The chemical nature of the main groups of ChE inhibitors in P. persica has not been fully explained; it is speculated that polyphenols are among the compounds responsible for the discussed activity. Namely, the recent research [23] revealed a significant (p ≤ 0.05) higher anti-AChE than anti-BChE activity of peach juices as well as the positive correlations between their inhibitory effect towards AChE and the content of polyphenolic compounds (but there was no such correlation in anti-BChE activity). Therefore, in the presented work, we focused on the isolation of some compounds belonging to this chemical group.…”

Section: Discussionmentioning

confidence: 93%

Activity-guided isolation of cholinesterase inhibitors quercetin, rutin and kaempferol from Prunus persica fruit

Szwajgier

Borowiec

Zapp

2020

Zeitschrift Für Naturforschung C

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Prunus persica fruit is a source of anti-cholinesterase agents and led to an increase of acetylcholine levels in brain tissue as a usefull tool in the Alzheimer’s disease therapy. This study aimed to propose a convenient method for the purification of cholinesterase inhibitors from P. persica water extract. Water extract from the fruit was ultrafiltered (0.2 μm→5 kDa→3 kDa) followed by preparative chromatography (Sephadex LH-20, high pressure C18) and high pressure analytical C18 chromatography. The chemical structures of inhibitors were confirmed using infrared and 1H-NMR spectroscopies. The anti-acetylcholinesterase activity was measured using the colorimetric method in fractions obtained after each stage of purification. Polyphenolic cholinesterase inhibitors identified in peach fruit were kaempferol, quercetin and quercetin-3-O-rhamnoglucoside (rutin). The relatively fast purification procedure elaborated in this work can be adopted for the isolation of phenolic cholinesterase inhibitors from fruit extracts related to P. persica fruit.

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“…At 37 °C, the TPC sharply reduced at the early stage and then tended to be gentle. Nowicka et al [ 42 ] also found that the oxidative degradation of polyphenols was evident at 25 and 37 °C, which was relatively insignificant at 4 °C. Therefore, storage at 4 °C was found to be suitable for maintaining the TPC of strawberry juice, and FSDUP better preserved the quality of strawberry juice.…”

Section: Resultsmentioning

confidence: 99%

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

Feng

Chitrakar

Chen

et al. 2022

Foods

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Strawberry juice, which is rich in nutrients and charming flavor, is favored by consumers. To explore whether multi-mode thermosonication (MTS) can ensure the quality stability of strawberry clear juice (SCJ) during storage, the effects of microbial inhibition, enzyme activity, and physicochemical properties of SCJ pretreated by MTS were evaluated during storage at 4, 25, and 37 °C in comparison with thermal pretreatment (TP) at 90 °C for 1 min. The MTS, including dual-frequency energy-gathered ultrasound pretreatment (DEUP) and flat sweep-frequency dispersive ultrasound pretreatment (FSDUP), were conducted at 60 °C for 5 and 15 min, respectively. Results showed that the total phenols, flavonoids, anthocyanins, ascorbic acid, and DPPH free radical scavenging ability of SCJ decreased during the storage period. The control sample of SCJ was able to sage for only 7 days at 4 °C based on the microbiological quality, while the FSDUP and DEUP group extended the storage period up to 21 and 14 days, respectively. The polyphenol oxidase in SCJ pretreated by MTS did not reactivate during the storage period. The MTS remarkably (p < 0.05) reduced the color deterioration, browning degree, and nutrient degradation during the storage period. Moreover, the FSDUP group exhibited the maximum shelf life with a minimum loss of quality, demonstrating that it was the most suitable processing method for obtaining high-quality SCJ. It can be concluded that the MTS has the potential to inhibit enzymatic browning, inactivating microorganisms, preserve original quality attributes, and prolong the shelf life of SCJ.

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Changes of peach juices during the shelf‐life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism

Cited by 9 publications

References 25 publications

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Is overnight fresh juice drinkable? The shelf life prediction of non-industrial fresh watermelon juice based on the nutritional quality, microbial safety quality, and sensory quality

Activity-guided isolation of cholinesterase inhibitors quercetin, rutin and kaempferol from Prunus persica fruit

Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures

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