Sodium para-aminosalicylate delays pericarp browning of litchi fruit by inhibiting ROS-mediated senescence during postharvest storage.

Abstract:

:The effect of sodium para-aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L-1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the production of reactive oxygen species (ROS) and decreased the expression level of senescence-related genes. Additionally, PAS-Na treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), which might contribute to the scavenging of ROS. Meanwhile, PAS-Na treatment maintained membrane integrity as indicated by reduced relative membrane leakage rate and malondialdehyde (MDA) content, as well as lower activities of membrane lipids-degrading enzymes: lipase and lipoxygenase (LOX). Amino acids, especially GABA, Glu, Met contents were also significantly affected by PAS-Na treatment. Taken together, we postulated that PAS-Na treatment might be a promising method for controlling postharvest browning and prolonging shelf-life of harvested litchi fruit.

journal_name

Food Chem

journal_title

Food chemistry

authors

Li T,Shi D,Wu Q,Zhang Z,Qu H,Jiang Y

doi

10.1016/j.foodchem.2018.11.099

subject

Has Abstract

pub_date

2019-04-25 00:00:00

pages

552-559

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(18)32046-6

journal_volume

278

pub_type

杂志文章
  • Suitability of bovine bile compared to urine for detection of free, sulfate and glucuronate boldenone, androstadienedione, cortisol, cortisone, prednisolone, prednisone and dexamethasone by LC-MS/MS.

    abstract::The administration of boldenone and androstadienedione to cattle is forbidden in the European Union, while prednisolone is permitted for therapeutic purposes. They are pseudoendogenous substances (endogenously produced under certain circumstances). The commonly used matrices in control analyses are urine or liver. Wit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.131

    authors: Chiesa L,Nobile M,Panseri S,Vigo D,Pavlovic R,Arioli F

    更新日期:2015-12-01 00:00:00

  • Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage.

    abstract::Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.11.129

    authors: Svanberg L,Wassén S,Gustinelli G,Öhgren C

    更新日期:2019-05-15 00:00:00

  • Revealing the biodiversity and the response of pathogen to a combined use of procymidone and thiamethoxam in tomatoes.

    abstract::The dissipation kinetics of a combined use of procymidone and thiamethoxam, and their impact on the biodiversity and pathogen on surface of tomatoes were studied. The half-lives of procymidone and thiamethoxam, used either on their own or in combination with each other, were 2.94 or 3.26 days and 2.41 or 2.67 days, re...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.094

    authors: Lin S,Han Y,Jiangyuan C,Luo Y,Xu W,Luo H,Pang G

    更新日期:2019-06-30 00:00:00

  • Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds.

    abstract::The effects of hydroxycinnamic acids such as cinnamic acid (CNA), p-coumaric acid(CMA), caffeic acid (CFA), and chlorogenic acid (CGA) on the reduction of furan in canned-coffee model systems (CCMS) containing α-dicarbonyls [glyoxal (GO) or methylglyoxal (MGO)] were investigated. The concentration of furan in CCMS con...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.126085

    authors: Lee SM,Zheng LW,Jung Y,Hwang GS,Kim YS

    更新日期:2020-05-15 00:00:00

  • Action of phytosterols on thermally induced trans fatty acids in peanut oil.

    abstract::The effects of six phytosterols on thermally induced trans fatty acids (TFAs) in peanut oil were investigated. Peanut oil, triolein, trilinolein and trilinolenin heated at 180 °C for 12 and 24 h with or without phytosterols were analyzed by GC-FID. The atomic net charge distribution, frontier molecular orbital energy ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128637

    authors: Guo Q,Li T,Qu Y,Wang X,Liu L,Liu H,Wang Q

    更新日期:2021-05-15 00:00:00

  • Elucidation of the volatile composition of Marsala wines by using comprehensive two-dimensional gas chromatography.

    abstract::The present contribution describes a research work focused on the elucidation of the composition of the headspace of Marsala wine. Four sample-types, of different ageing ("fine", "superiore secco", "superiore riserva", "vergine") were subjected to headspace solid-phase microextraction-comprehensive 2D GC analysis. At ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.07.061

    authors: Dugo G,Franchina FA,Scandinaro MR,Bonaccorsi I,Cicero N,Tranchida PQ,Mondello L

    更新日期:2014-01-01 00:00:00

  • Rootstock and vineyard floor management influence on 'Cabernet Sauvignon' grape yeast assimilable nitrogen (YAN).

    abstract::This is a study on the influence that two rootstocks (110R, high vigour; 420A, low vigour) and three vineyard floor management regimes (tilled resident vegetation - usual practise in California, and barley cover crops that were either mowed or tilled) had upon grape nitrogen-containing compounds (mainly ammonia and fr...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.060

    authors: Lee J,Steenwerth KL

    更新日期:2011-08-01 00:00:00

  • Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white.

    abstract::This research investigated the effects of pulsed electric fields (PEF) (1.4-1.7 kV/cm, 653-695 kJ/kg) and heating (60 and 80 °C for 10 min) at different pH (4, 5, 7, and 9) on the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white (OdEW) after in vitro gastrointestinal hydrolysis. PEF and heatin...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.10.009

    authors: Liu YF,Oey I,Bremer P,Silcock P,Carne A,McConnell M

    更新日期:2019-03-15 00:00:00

  • Cyclocondensation of 2,3-butanedione in the presence of amino acids and formation of 4,5-dimethyl-1,2-phenylendiamine.

    abstract::The chemical interaction of 2,3-butanedione with amino acids through Strecker reaction has been studied extensively. However, the formation of previously reported 4,5-dimethyl-1,2-benzoquinone from 2,3-butanedione/amino acid model systems has not been investigated in detail. In this study such model systems containing...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.05.111

    authors: Guerra PV,Yaylayan VA

    更新日期:2013-12-15 00:00:00

  • Isolation, identification and antioxidant activity of bound phenolic compounds present in rice bran.

    abstract::The bound phenolic compounds in rice bran were released and extracted with ethyl acetate based on alkaline digestion. An investigation of the chemical constituents of EtOAc extract has led to the isolation of a new compound, para-hydroxy methyl benzoate glucoside (8), together with nine known compounds, cycloeucalenol...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.08.095

    authors: Wang W,Guo J,Zhang J,Peng J,Liu T,Xin Z

    更新日期:2015-03-15 00:00:00

  • iTRAQ-based quantitative proteomics reveals the biochemical mechanism of cold stress adaption of razor clam during controlled freezing-point storage.

    abstract::Razor clam is a major cultivated shellfish of great economic importance and high nutritional value. Due to high corruptible potential, razor clam is generally preserved by controlled freezing-point storage (CFPS). Here, we applied isobaric tags for relative and absolute quantification (iTRAQ) labeling to investigate t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.12.004

    authors: Wang C,Chu J,Fu L,Wang Y,Zhao F,Zhou D

    更新日期:2018-05-01 00:00:00

  • Facile synthesis of alcalase-inorganic hybrid nanoflowers used for soy protein isolate hydrolysis to improve its functional properties.

    abstract::In this work, a facile approach was developed to synthesized alcalase-inorganic hybrid nanocomposite (alcalase@CaHPO4) by immobilizing alcalase with calcium hydrogen phosphate (CaHPO4). The nanocomposite possessed flower-like morphological features with excellent hydrolysis activity on soybean protein isolates (SPI) w...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.03.096

    authors: Memon AH,Ding R,Yuan Q,Wei Y,Liang H

    更新日期:2019-08-15 00:00:00

  • An integrated analytical approach based on NMR, LC-MS and GC-MS to evaluate thermal and non-thermal processing of cashew apple juice.

    abstract::Innovative chemometric approaches by NMR and LC-MS data fusion (multiblock analysis) and decomposition of the GC-MS raw data by PARADISe were applied to evaluate the influence of thermal and non-thermal processing on the composition of cashew apple juices. Comparative investigations by Principal Component Analysis (PC...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125761

    authors: Alves Filho EG,Silva LMA,Wurlitzer NJ,Fernandes FAN,Fonteles TV,Rodrigues S,de Brito ES

    更新日期:2020-03-30 00:00:00

  • Blueberry pectin and increased anthocyanins stability under in vitro digestion.

    abstract::Pectin was extracted from blueberry powder as water soluble fraction (WSF), rich in branched regions, and chelator soluble fraction (CSF), linear, with strong negative charge. Binding of pectins with three anthocyanin standards (malvidin-3-glucoside; M3G, cyanidin-3-glucoside; C3G, and delphinidin-3-glucoside; D3G) an...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.125343

    authors: Koh J,Xu Z,Wicker L

    更新日期:2020-01-01 00:00:00

  • Effect of temperature on the release of intentionally and non-intentionally added substances from polyethylene terephthalate (PET) bottles into water: chemical analysis and potential toxicity.

    abstract::The purpose of this study was to investigate the impact of temperature on the release of PET-bottle constituents into water and to assess the potential health hazard using in vitro bioassays with bacteria and human cell lines. Aldehydes, trace metals and other compounds found in plastic packaging were analysed in PET-...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.01.046

    authors: Bach C,Dauchy X,Severin I,Munoz JF,Etienne S,Chagnon MC

    更新日期:2013-08-15 00:00:00

  • Microwave hydrodiffusion and gravity as pretreatment for grape dehydration with simultaneous obtaining of high phenolic grape extract.

    abstract::The present study aimed to verify the efficiency of microwave hydrodiffusion and gravity (MHG) by partially removing water from grapes while simultaneously obtaining a phenolic-rich extract. In addition, the effect of heating on phenolic compound degradation of pre-dehydrated grapes, the extract, and economic viabilit...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127723

    authors: Farias CAA,Moraes DP,Lazzaretti M,Ferreira DF,Zabot GL,Barin JS,Ballus CA,Barcia MT

    更新日期:2021-02-01 00:00:00

  • Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process.

    abstract::Whole grains and pulses are rich in nutrients but often avoided by individuals with gastrointestinal disorders, due to high levels of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs). This study investigated the impact of malting as delivery-system for endogenous enzymes. Malts from barley and wheat (nat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128549

    authors: Ispiryan L,Kuktaite R,Zannini E,Arendt EK

    更新日期:2021-05-01 00:00:00

  • High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution.

    abstract::This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H2O2, at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H2O2 block...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.131

    authors: Chen X,Xiong YL,Xu X

    更新日期:2019-07-01 00:00:00

  • The exploitation of cornelian cherry (Cornus mas L.) cultivars and genotypes from Montenegro as a source of natural bioactive compounds.

    abstract::Cornelian cherry (CC) fruits a source of bioactive compounds that are still being underutilized. In this study, a comprehensive characterization of 11 Montenegrin CC local or introduced genotypes and cultivars collected in the wild or from organic orchards is provided. Their potential utilizations as natural antioxida...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126549

    authors: Martinović A,Cavoski I

    更新日期:2020-07-15 00:00:00

  • Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.

    abstract::Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128146

    authors: Hu Y,Zhang L,Yi Y,Solangi I,Zan L,Zhu J

    更新日期:2021-02-15 00:00:00

  • Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.

    abstract::This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorp...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128457

    authors: Ammar I,Gharsallah H,Ben Brahim A,Attia H,Ayadi MA,Hadrich B,Felfoul I

    更新日期:2021-05-01 00:00:00

  • The embryo and the endosperm contribute equally to argan seed oil yield but confer distinct lipid features to argan oil.

    abstract::In the perspective of studying lipid biosynthesis in the argan seed, the anatomy, ploidy level and lipid composition of mature seed tissues were investigated using an experimental design including two locations in Algeria and four years of study. Using flow cytometry, we determined that mature argan seeds consist of t...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.02.112

    authors: Errouane K,Doulbeau S,Vaissayre V,Leblanc O,Collin M,Kaid-Harche M,Dussert S

    更新日期:2015-08-15 00:00:00

  • Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages.

    abstract::Anthocyanins are prone to chemical degradation and color fading in the presence of vitamin C. The potential of three amino acids (l-phenylalanine, l-tyrosine, l-tryptophan) and a polypeptide (ε-poly-l-lysine) in prolonging the color stability of purple carrot anthocyanins (0.025%) in model beverages (0.05% l-ascorbic ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.09.087

    authors: Chung C,Rojanasasithara T,Mutilangi W,McClements DJ

    更新日期:2017-03-01 00:00:00

  • Structure-guided unravelling: Phenolic hydroxyls contribute to reduction of acrylamide using multiplex quantitative structure-activity relationship modelling.

    abstract::We reported a structure-activity relationship study on unravelling phenolic hydroxyls instead of alcoholic hydroxyls contribute to the reduction of acrylamide formation by flavonoids. The dose-dependent study shows a close correlation between the number of phenolic hydroxyls of flavonoids and their reduction effects. ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.12.038

    authors: Zhang Y,Huang M,Wang Q,Cheng J

    更新日期:2016-05-15 00:00:00

  • Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols.

    abstract::To help produce hypoallergenic food, this study investigated reducing the allergenicity and improving the functional properties of bovine β-lactoglobulin (βLG) by covalent conjugation with (-)-epigallo-catechin 3-gallate (EGCG) and chlorogenic acid (CA). The covalent bond between the polyphenols and the amino acid sid...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.02.158

    authors: Wu X,Lu Y,Xu H,Lin D,He Z,Wu H,Liu L,Wang Z

    更新日期:2018-08-01 00:00:00

  • Phenolic profile and antioxidant activity of Serbian polyfloral honeys.

    abstract::A total of 58 polyfloral honey samples from different regions in Serbia were studied to determine their phenolic profile, total phenolic content and antioxidant capacity. UHPLC-LTQ OrbiTrap MS made possible the identification of 36 compounds: 24 flavonoids, two abscisic acids, and 10 phenolic acids and their derivativ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.08.088

    authors: Gašić U,Kečkeš S,Dabić D,Trifković J,Milojković-Opsenica D,Natić M,Tešić Z

    更新日期:2014-02-15 00:00:00

  • Red mold dioscorea: a potentially safe traditional function food for the treatment of hyperlipidemia.

    abstract::A study was undertaken to evaluate whether the interaction between Monascus-fermented products and lovastatin contributes to increased risk of rhabdomyolysis. Rhabdomyolysis is a potentially dangerous side effect of statin drugs. In this study with hyperlipidemic hamsters fed lovastatin only, lovastatin with 1-fold re...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.03.019

    authors: Chen CL,Pan TM

    更新日期:2012-09-15 00:00:00

  • Mediated xanthine oxidase potentiometric biosensors for hypoxanthine based on ferrocene carboxylic acid modified electrode.

    abstract::A potentiometric enzyme electrode for detection of hypoxanthine (Hx) in fish meat is described. The sensor was developed by entrapment of xanthine oxidase (XOD) and ferrocene carboxylic acid (Fc) into polypyrrole (PPy) film during galvanostatic polymerisation film formation. The responses for Hx were obtained in 0-05 ...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.052

    authors: Lawal AT,Adeloju SB

    更新日期:2012-12-15 00:00:00

  • Effects of extraction methods and particle size distribution on the structural, physicochemical, and functional properties of dietary fiber from deoiled cumin.

    abstract::This study evaluated the effects of alkali extraction, enzymatic hydrolysis, shear emulsifying assisted enzymatic hydrolysis, and particle size distribution on the chemical composition and the structural, physicochemical, and functional properties of deoiled cumin dietary fibers (AEDF, EHDF and SEDF). Compared to AEDF...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.07.095

    authors: Ma MM,Mu TH

    更新日期:2016-03-01 00:00:00

  • Kinetic characterisation and thermal inactivation study of red alga (Mastocarpus stellatus) peroxidase.

    abstract::Peroxidase (POD) was extracted from red alga (Mastocarpus stellatus) using Triton X-114 and characterised by UV-spectrophotometry. Optimum activity using 2,2´-azinobis(3-ethylbenzothiazolinesulphonic acid) (ABTS) as the H-donor was obtained at pH 5.0. In the presence of the anionic detergent, sodium dodecyl sulphate (...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.105

    authors: Fortea MI,López-Miranda S,Serrano-Martínez A,Hernández-Sánchez P,Zafrilla MP,Martínez-Cachá A,Núñez-Delicado E

    更新日期:2011-08-01 00:00:00