Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice

Kelanne, Niina; Laaksonen, Oskar; Seppälä, Tanja; Yang, Wei; Tuukkanen, Kristiina; Loponen, Jussi; Yang, Baoru

doi:10.1016/j.lwt.2019.108295

Cited by 25 publications

(12 citation statements)

References 63 publications

(83 reference statements)

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“…The sugars and organic acids were analyzed with gas chromatography (GC, GC-2010Plus, Shimadzu Corp., Kyoto, Japan) equipped with a flame ionization detector (FID) as trimethylsilyl (TMS) derivatives as described before in our previous study. 29 The compounds were quantified using the internal standards: xylitol for sugars and tartaric acid for acids at a concentration of 5 g/L. External standards (quinic, fumaric, shikimic, citric, and galacturonic acids, all at 5 g/L) were analyzed to identify and calculate the correction cofactors.…”

Section: Methodsmentioning

confidence: 99%

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

Kelanne

Yang

Liljenbäck

et al. 2020

J. Agric. Food Chem.

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Alcoholic beverages with low ethanol contents were produced by fermenting black currant juice with Saccharomyces and non-Saccharomyces yeasts without added sugar. The effects of different yeasts on the phenolic compounds (anthocyanins, hydroxycinnamic acids, flavonols, and flavan-3-ols) and other selected constituents (the ethanol content, residual sugars, organic acids, and color) of the black currants were assessed. Single yeast-fermented beverages had higher ethanol contents (3.84−4.47%, v/v) than those produced by sequential fermentation. In general, the fermentation of black currant juice increased the contents of organic acids and flavonols, whereas anthocyanin contents decreased. All of the fermentations decreased the contents of glycosylated nitrilecontaining hydroxycinnamic acids, resulting in higher contents of the corresponding aglycons. Fermentation with Saccharomyces bayanus resulted in lower anthocyanin and organic acid contents compared to the other yeasts. Sequential fermentations with Saccharomyces cerevisiae and Metschnikowia pulcherrima led to the highest total hydroxycinnamic acids and anthocyanins among all of the fermentations.

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Section: Methodsmentioning

confidence: 99%

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

Kelanne

Yang

Liljenbäck

et al. 2020

J. Agric. Food Chem.

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“…The fruits of lingonberry (Vaccinium vitis-idaea L.) are morphologically si those of cranberry. It is especially important to have a tool that can be used to iden separate ground and dried plant raw materials based on their chemical composit to identify the components of these raw materials in food products and food supp The myricetin-3-galactoside characteristic of the chromatogram profile of cranber ples is not detected in the chromatogram profile of lingonberries, and this comp one of the major markers in cranberry fruit chemotaxonomy [64,65]. Quercetin-3side and myricetin-3-galactoside are the major components of biologically acti pounds in cranberry fruit.…”

Section: Determination Of Phenolic Compounds In Fruit Samples Of Amer...mentioning

confidence: 99%

Development, Validation, and Application of the UPLC-DAD Methodology for the Evaluation of the Qualitative and Quantitative Composition of Phenolic Compounds in the Fruit of American Cranberry (Vaccinium macrocarpon Aiton)

et al. 2022

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Phenolic compounds in the fruit of American cranberry (Vaccinium macrocarpon Aiton) determine the antioxidant, anti-inflammatory, anticancer, and other biological effects. The berries are used in the production of medicinal preparations and food supplements, which highlights the importance of qualitative and quantitative analysis of phenolic compounds in cranberry fruit raw material. The aim of our study was to develop and validate an efficient, cost-effective, reproducible, and fast UPLC-DAD methodology for the evaluation of the qualitative and quantitative composition of phenolic compounds in raw material and preparations of American cranberry fruit. During the development of the methodology, chlorogenic acid and the following flavonols were identified in cranberry fruit samples: myricetin-3-galactoside, quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-α-L-arabinopyranoside, quercetin-3-α-L-arabinofuranoside, quercetin-3-rhamnoside, myricetin, and quercetin. The developed and optimized UPLC-DAD methodology was validated according to the guidelines of the International Council for Harmonization (ICH), evaluating the following parameters: range, specificity, linearity (R2 > 0.999), precision (%RSD < 2%), LOD (0.38–1.01 µg/mL), LOQ (0.54–3.06 µg/mL), and recovery (80–110%). The developed methodology was applied to evaluate the qualitative and quantitative composition of phenolic compounds in fruit samples of cranberry cultivars ‘Baifay’, ‘Bergman’, ‘Prolific’, and ‘Searles’, as well as ‘Bain-MC’ and ‘BL-12′ clones. In the tested samples, the majority (about 70%) of the identified flavonols were quercetin derivatives. The greatest amount of quercetin-3-galactoside (1035.35 ± 4.26 µg/g DW) was found in fruit samples of the ‘Searles’ cultivar, and the greatest amount of myricetin-3-galactoside (940.06 ± 24.91 µg/g DW) was detected in fruit samples of the ‘Woolman’ cultivar.

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“…β‐ and γ‐CDs were once investigated in the application to lingonberry juice, among which β‐CD showed better retentive and protective effects on phenolic compounds with small molecular weight such as anthocyanins, hydroxycinnamic acids, and flavonols, while γ‐CD was more beneficial to proanthocyanidins. When gelatin and β‐CD were sequentially used, their synergistic effects to significantly mitigate the mouth‐drying and puckering astringency of lingonberry juice were exhibited although no single treatment had such effects, where gelatin removed some of the phenolic compounds first and then β‐CD could better block others (Kelanne et al., 2019). However, the cost was to lose some of the phenolic compounds, especially proanthocyanidins.…”

Section: Emerging Mitigation Approaches To Astringency Triggered By Pmentioning

confidence: 99%

“…Other than the basic tastes including sweetness, umami, bitterness, sourness, and saltiness, where G‐protein coupled receptors (GPCRs) for the first three tastes and ion channels for the last two tastes are the physiological mechanisms (Roper & Chaudhari, 2017), the molecular mechanisms of astringency are still being investigated and do not have a definitive theory (García‐Estévez, María Ramos‐Pineda, & Teresa Escribano‐Bailón, 2018). Importantly, this unique sensation could be triggered by a large variety of natural foods, including red wines (Watrelot, Heymann, & Waterhouse, 2020), green tea (Zhuang et al., 2020), coffee (Barbosa, Scholz, Kitzberger, & Benassi, 2019; Hu et al., 2020), soybean (Ueno, Kawaguchi, Oshikiri, Liu, & Shimada, 2019), various berries (Ciesarová et al., 2020; Kelanne et al., 2019), and so on. From a molecular perspective, the major astringent compounds in natural foods could be classified into phenols, proteins, multivalent metallic salts, organic and mineral acids, and dehydrating agents (such as acetone, glycerin, and ethanol) (Bajec & Pickering, 2008; Joslyn & Goldstein, 1964; Zhang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

An overview of the perception and mitigation of astringency associated with phenolic compounds

Huang

2020

Comp Rev Food Sci Food Safe

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Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often believed as the major mechanism of astringency, a definitive theory about astringency is still lacking due to the complex oral sensations. The interaction with oral epithelial cells and the activation of trigeminal chemoreceptors and mechanoreceptors also shed light on some of the phenolic astringency mechanisms, which complement the insufficient mechanism of interaction with salivary proteins. Since phenolic compounds with different types and structures show different astringency thresholds in a certain regularity, there might be some relationships between the phenolic structures and perceived astringency. On the other hand, novel approaches to reducing the unfavorable perception of phenolic astringency have been increasingly emerging; however, the according summary is still sparse. Therefore, this review aims to: (a) illustrate the possible mechanisms of astringency elicited by phenolic compounds, (b) reveal the possible relationships between phenolic structures and perception of astringency, and (c) summarize the emerging mitigation approaches to astringency triggered by phenolic compounds. This comprehensive review would be of great value to both the understanding of phenolic astringency and the finding of appropriate mitigation approaches to phenolic astringency in future research.

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Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice

Cited by 25 publications

References 63 publications

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

Phenolic Compound Profiles in Alcoholic Black Currant Beverages Produced by Fermentation with Saccharomyces and Non-Saccharomyces Yeasts

Development, Validation, and Application of the UPLC-DAD Methodology for the Evaluation of the Qualitative and Quantitative Composition of Phenolic Compounds in the Fruit of American Cranberry (Vaccinium macrocarpon Aiton)

An overview of the perception and mitigation of astringency associated with phenolic compounds

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