Flavor characteristics and antioxidant capacities of hihatsumodoki (Piper retrofractum Vahl) fresh fruit at three edible maturity stages

Abstract

To determine the effect of maturity stage on the food attributes of hihatsumodoki ( Vahl) fresh fruit, the flavor characteristics and antioxidant capacities were investigated at green (GM), orange (OM), and red maturity (RM) stages. Total organic acids, total free amino acids (FAA), and piperine decreased with increasing fruit maturation, reaching minima at the RM stage. Conversely, total sugars and the FAA that contribute to both umami and sweetness were the highest RM stage. Principal component analysis revealed that the volatile composition of the fruit at the GM stage was clearly different from that at the other stages. The DPPH radical scavenging activity and total phenolic content, as measures of antioxidant capacity, decreased with increasing fruit maturation from GM to RM, which was consistent with the changes in piperine content. Therefore, the maturity stage has a significant influence on the flavor and antioxidant characteristics of hihatsumodoki fresh fruit.

Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish (Takifugu obscurus) during cold storage

“…The concentrations of FAAs in puffer fish on the 0th, 9th, and 18th days are shown in Table . The major FAAs in puffer fish were glycine, alanine, and lysine, which accounted for 56.29–72.35% of total FAA contents, and contributed to the desired tastes of fish (Takahashi, Hirose, Ohno, Arakaki, & Wada, ). Histidine was identified as an off‐taste amino acid and accounted for 1.65–2.15% of the total FAA content among all puffer fish.…”

Preservative Effects of Gelatin Active Coating Containing Eugenol and Higher CO2 Concentration Modified Atmosphere Packaging on Chinese Sea bass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage

“…In the present research, most of the FAAs showed upward trends in all Chinese sea bass samples during superchilling storage at −0.9 • C ( Table 1). The major FAAs in sea bass samples were glycine, alanine, and lysine, accounting for 46.61-66.22% of total FAA content, which contribute to the desired tastes of fish [57,58]. Histidine was identified as an off-taste amino acid and accounted for 1.65-2.15% of total FAA content among all sea bass samples.…”

Application of Gelatin Incorporated with Red Pitaya Peel Methanol Extract as Edible Coating for Quality Enhancement of Crayfish (Procambarus clarkii) during Refrigerated Storage

“…Arg, r, Met, Ile, and Lys showed upwards trends at the early storage and afterwards gradually decreased; however, Asp, Glu, Tyr, and His showed upwards. Ala and Gly progressively decreased during storage, which was owing to the positive enhancing effects of desired tastes and characterized by sweetness [41,42]. e decrease of special flavor-enhancing amino acids and accumulation of flavor-detracting amino acids could lead to the flavor deterioration, and the coating with RPPE could effectively slow down the process and maintain the quality of deshelled crayfish.…”