Effect of drying process and long-term storage on characterization of Longan pulps and their biological aspects: Antioxidant and cholinesterase inhibition activities

Somjai, Chalermkwan; Siriwoharn, Thanyaporn; Kulprachakarn, Kanokwan; Chaipoot, Supakit; Phongphisutthinant, Rewat; Chaiyana, Wantida; Srinuanpan, Sirasit; Wiriyacharee, Pairote

doi:10.1016/j.lwt.2021.112692

Cited by 10 publications

(3 citation statements)

References 50 publications

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“…4a, the TSS content of dried longan ranged from 483.88 to 580.25 mg g −1 d.b., which was similar to the results of Somjai et al . (2022). There was a significant decrease ( P < 0.05) in the TSS content of all the dried samples when compared with the fresh longan.…”

Section: Results and Analysismentioning

confidence: 99%

Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp

Zhu

Peng

et al. 2023

Int J of Food Sci Tech

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Summary Drying pretreatments are usually considered as effective way to improve the quality of dried fruit products. The results of this research showed that the blanching (BL), ultrasonic (US) and freeze–thaw (FT) pretreatments could significantly shorten the drying time, and improve the rehydration capacity of the dried longan pulp. Compared with the control group (CK, without pretreatment), more irregular inner micropores were formed in the dried longan pulp treated with BL, US and FT. Besides, the brightness and yellowness of dried longan pulp with pretreatments were higher than those of the CK. The higher retention rates of total phenolic content (292.54 mg/100 g d.b.) and ascorbic acid (2.38 mg g−1 d.b.) were observed in the dried longan pulp treated with BL. Meanwhile, a higher chlorogenic acid content was found in the samples treated with FT (3.68 mg/100 g d.b.) and radio frequency (RF) (3.10 mg/100 g d.b.). Furthermore, the highest retention of a total free amino acid (1843.13 mg/100 g d.b) was exhibited by RF‐treated longan pulp. This work guides how pretreatments are applied prior to longan pulp drying.

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Section: Results and Analysismentioning

confidence: 99%

Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp

Zhu

Peng

et al. 2023

Int J of Food Sci Tech

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“…Reducing sugar. Reducing sugar was determined by a modified method of Somjai et al 48 . Glucose solutions (0.15-5.00 mg/mL) were plotted as a standard curve.…”

Section: Gsac Sac and 5-hmf Content Measurementsmentioning

confidence: 99%

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

Pakakaew

Phimolsiripol

Taesuwan

et al. 2022

Sci Rep

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Black garlic is a type of heat-treated garlic for which the traditional process is extremely simple yet time-consuming, taking more than one month. The purpose of this research was to reduce the processing time of black garlic while maintaining a high level of S-allylcysteine (SAC), a black garlic quality indicator. The fresh garlic was pre-treated with CaCl2 and frozen before being further incubated at two different temperatures (60 and 80 °C) with a relative humidity of 65% and 80% RH. Results showed that sequential pre-treatment and incubation at 80 °C and 80% RH for 1 week yielded 874.26 mg of SAC/100 g dry weight with an antioxidant activity of 5390 and 25,421 mg Trolox/100 g for DPPH and ABTS assays, respectively. This process shortened the processing time of black garlic by about 4-times. The batch processed at 60 °C and 65% RH for 1 week provided the highest SAC content of about 1772 mg/100 g dry weight, which was 2-times higher than in incubation at 80 °C and 80% RH for 1 week. The colour of this garlic was golden, so we call this new processed garlic product “golden garlic”.

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“…Longan fruit is hugely popular because of its high nutritional value, health benefits, and good taste. Longan is typically consumed in its fresh or dried form [ 3 , 4 , 5 ]. However, longan fruit ripens in hot and humid seasons and possesses vigorous respiratory metabolism after harvest, and it is susceptible to pathogenic fungi such as Phomopsis longanae Chi ( P. longanae ) [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

Jian

Chen

et al. 2022

Foods

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ε-poly-l-lysine (ε-PL) holds a strong antibacterial property and is widely used for food preservation. However, the application of ε-PL to enhance fruit disease resistance in postharvest longans (Dimocarpus longan Lour.) has not been explored. The objective of this study was to explore the impact of ε-PL treatment on disease occurrence and energy metabolism of longans infected with Phomopsis longanae Chi (P. longanae). It was found that, in comparison with P. longanae-inoculated longans, ε-PL could decrease the fruit disease index and adenosine monophosphate (AMP) content, increase the amounts of adenosine triphosphate (ATP), adenosine diphosphate (ADP), and energy charge, and enhance the activities of adenosine triphosphatase (ATPase) (such as H+-, Mg2+-, and Ca2+-ATPase) in the mitochondria, protoplasm, and vacuole. The results suggest that the higher levels of ATPase activity and energy status played essential roles in disease resistance of postharvest longan fruit. Therefore, the ε-PL treatment can be used as a safe and efficient postharvest method to inhibit the disease occurrence of longan fruit during storage at room temperature.

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Effect of drying process and long-term storage on characterization of Longan pulps and their biological aspects: Antioxidant and cholinesterase inhibition activities

Cited by 10 publications

References 50 publications

Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp

Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump‐dried longan pulp

The shortest innovative process for enhancing the S-allylcysteine content and antioxidant activity of black and golden garlic

ε-Poly-l-Lysine Enhances Fruit Disease Resistance in Postharvest Longans (Dimocarpus longan Lour.) by Modulating Energy Status and ATPase Activity

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