Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

Journal of the Science of Food and Agriculture

Volumn 97, Issue 2, 2017, Pages 543-550

  Sun, Xiuxiu ^a   Baldwin, Elizabeth A ^a   Plotto, Anne ^a   Manthey, John A ^a   Duan, Yongping ^a   Bai, Jinhe ^a  

^a U S HORTICULTURAL RESEARCH LABORATORY   (United States)

Author keywords

antioxidant; Benincasa hispida; flavor; insoluble solids; volatile

Indexed keywords

ALDEHYDE; AMINO ACID; ANTIOXIDANT; CARBOHYDRATE DIET; CITRIC ACID; PHENOL DERIVATIVE; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND; WATER;

ANALYSIS; CARBOHYDRATE DIET; CHEMISTRY; CONSUMER ATTITUDE; COOKING; CUCURBITACEAE; FILTRATION; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICE; HEAT; HUMAN; NUTRITIONAL VALUE; PROCEDURES; SWEET ORANGE; TASTE;

ALDEHYDES; AMINO ACIDS; ANTIOXIDANTS; CITRIC ACID; CITRUS SINENSIS; CONSUMER BEHAVIOR; COOKING; CUCURBITACEAE; DIETARY CARBOHYDRATES; FILTRATION; FOOD HANDLING; FRUIT; FRUIT AND VEGETABLE JUICES; HOT TEMPERATURE; HUMANS; NUTRITIVE VALUE; PHENOLS; SULFUR COMPOUNDS; TASTE; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84973092328     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7761     Document Type: Article

References (51)

1. Zaini NAM, Anwar F, Hamid AA and Saari N, Kundur [Benincasa hispida (Thunb.) Cogn.]: A potential source for valuable nutrients and functional foods. Food Res Int 44: 2368–2376 (2011).
2. Morton JF, The wax gourd, a year-round Florida vegetable with unusual keeping quality. Florida State Hort Soc 84: 104–109 (1971).
3. Wills RBH, Wong AWK, Scriven FM and Greenfield H, Nutrient composition of Chinese vegetables. J Agric Food Chem 32: 413–416 (1984).
4. Han XN, Liu CY, Liu YL, Xu QM, Li XR and Yang SL, New triterpenoids and other constituents from the fruits of Benincasa hispida (Thunb.) Cogn. J Agr Food Chem 61: 12692–12699 (2013).
5. Meilgaard M, Civille G and Carr T, Sensory Evaluation Techniques, 4th edition. CRC Press, Boca Raton (2006).
6. Mahattanatawee K, Manthey JA, Luzio G, Talcott ST, Goodner K and Baldwin EA, Total antioxidant activity and fiber content of select Florida-grown tropical fruits. J Agric Food Chem 54: 7355–7363 (2006).
7. Gu M, Fan SJ, Liu GG, Guo L, Ding XB, Lu Y et al., Extract of wax gourd peel prevents high-fat diet-induced hyperlipidemia in C57BL/6 mice via the inhibition of the PPAR gamma pathway. Evid-Based Compl Alt Med 13: 2–11 (2013).
8. Kang K, Lim S, Jeong J, Han H, Choi S, Kim M et al., Effects of wax guard on weight, triglyceride, leptin and fat cell size in rats fed on a high fat diet. Korean J Nutr 36: 446–451 (2003).
9. Stevenson RJ, Copeland J and Gates P, The role of experience in liking ‘Ready-to-Drink’ alcoholic beverages. Psychol Addict Behav 21: 564–569 (2007).
10. Albuquerque B, Lidon F and Barreiro M, A case study on the flavor properties of melon (Cucumis melo L.) cultivars. Fruits 61: 333–339 (2006).
11. Raithore S, Dea S, Plotto A, Bai JH, Manthey J, Narciso J et al., Effect of blending Huanglongbing (HLB) disease affected orange juice with juice from healthy orange on flavor quality. LWT – Food Sci Technol 61: 868–874 (2015).
12. Liu XF, Ardo S, Bunning M, Parry J, Zhou KQ, Stushnoff C et al., Total phenolic content and DPPH center dot radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado. LWT – Food Sci Technol 40: 552–557 (2007).
13. Manthey JA, Fractionation of orange peel phenols in ultrafiltered molasses and mass balance studies of their antioxidant levels. J Agric Food Chem 52: 7586–7592 (2004).
14. Bai JH, Baldwin E, Hearn J, Driggers R and Stover E, Volatile profile comparison of USDA sweet orange-like hybrids versus ‘Hamlin’ and ‘Ambersweet’. Hortscience 49: 1262–1267 (2014).
15. Baldwin EA, Goodner K, Plotto A, Pritchett K and Einstein M, Effect of volatiles and their concentration on perception of tomato descriptors. J Food Sci 69: S310–S318 (2004).
16. Lee SY, Luna-Guzman I, Chang S, Barrett DM and Guinard JX, Relating descriptive analysis and instrumental texture data of processed diced tomatoes. Food Qual Prefer 10: 447–455 (1999).
17. Kourkoutas D, Elmore JS and Mottram DS, Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chem 97: 95–102 (2006).
18. Morinaka Y, Fukuda N and Takayanagi K, Evaluation of perilla (Perilla frutescens) aroma – Odor and their descriptors of perilla leaves. J Jpn Soc Hort Sci 70: 607–615 (2001).
19. Lawless HT and Heymann H, Sensory Evaluation of Food: Principles and Practices. Springer, New York (2010).
20. Ennis JM, Guiding the switch from triangle testing to tetrad testing. J Sens Stud 27: 223–231 (2012).
21. Lamikanra O, Chen JC, Banks D and Hunter PA, Biochemical and microbial changes during the storage of minimally processed cantaloupe. J Agric Food Chem 48: 5955–5961 (2000).
22. Baldwin EA, Bai JH, Plotto A, Cameron R, Luzio G, Narciso J et al., Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed. J Sci Food Agric 92: 2029–2042 (2012).
23. Rose JKC, Hadfield KA, Labavitch JM and Bennett AB, Temporal sequence of cell wall disassembly in rapidly ripening melon fruit. Plant Physiol 117: 345–361 (1998).
24. Supapvanich S and Tucker GA, Physicochemical changes in fresh-cut Honeydew melon fruit during storage. Afr J Agric Res 6: 2737–2742 (2011).
25. Du QZ, Zhang Q and Ito Y, Isolation and identification of phenolic compounds in the fruit of Benincasa hispida by HSCCC. J Liq Chromatogr R T 28: 137–144 (2005).
26. Baque MA, Lee EJ and Paek KY, Medium salt strength induced changes in growth, physiology and secondary metabolite content in adventitious roots of Morinda citrifolia: The role of antioxidant enzymes and phenylalanine ammonia lyase. Plant Cell Rep 29: 685–694 (2010).
27. Noda S, Miyazaki T, Miyoshi T, Miyake M, Okai N, Tanaka T et al., Cinnamic acid production using Streptomyces lividans expressing phenylalanine ammonia lyase. J Ind Microbiol Biotechnol 38: 643–648 (2011).
28. Lister CE, Lancaster JE and Walker JRL, Phenylalanine ammonia-lyase (PAL) activity and its relationship to anthocyanin and flavonoid levels in New Zealand-grown apple cultivars. J Am Soc Hort Sci 121: 281–285 (1996).
29. Stojkovic D, Petrovic J, Sokovic M, Glamoclija J, Kukic-Markovic J and Petrovic S, In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p-coumaric acid and rutin, using food systems. J Sci Food Agric 93: 3205–3208 (2013).
30. Way BM and Taylor SE, Social influences on health: Is serotonin a critical mediator? Psychosom Med 72: 107–112 (2010).
31. Jiang Y, Ng TB, Wang CR, Li N, Wen TY, Qiao WT et al., First isolation of tryptophan from edible lotus (Nelumbo nucifera Gaertn) rhizomes and demonstration of its antioxidant effects. Int J Food Sci Nutr 61: 346–356 (2010).
32. Christen S, Peterhans E and Stocker R, Antioxidant activities of some tryptophan-metabolites – Possible implication for inflammatory diseases. Proc Natl Acad Sci U S A 87: 2506–2510 (1990).
33. Gudkov SV, Shtarkman IN, Smirnova VS, Chernikov AV and Bruskov VI, Guanosine and inosine display antioxidant activity, protect DNA in vitro from oxidative damage induced by reactive oxygen species, and serve as radioprotectors in mice. Radiat Res 165: 538–545 (2006).
34. Krylova IB, Bulion VV, Selina EN, Mironova GD and Sapronov NS, Effect of uridine on energy metabolism, LPO, and antioxidant system in the myocardium under conditions of acute coronary insufficiency. Bull Exp Biol Med+ 153: 644–646 (2012).
35. El Hadi MAM, Zhang FJ, Wu FF, Zhou CH and Tao J, Advances in fruit aroma volatile research. Molecules 18: 8200–8229 (2013).
36. Du XF, Plotto A, Baldwin E and Rouseff R, Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis. J Agric Food Chem 59: 12569–12577 (2011).
37. Beaulieu JC and Lea JM, Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction. J Agric Food Chem 54: 7789–7793 (2006).
38. Bate NJ and Rothstein SJ, C-6-volatiles derived from the lipoxygenase pathway induce a subset of defense-related genes. Plant J 16: 561–569 (1998).
39. Bai JH, Baldwin EA, Imahori Y, Kostenyuk I, Burns J and Brecht JK, Chilling and heating may regulate C6 volatile aroma production by different mechanisms in tomato (Solanum lycopersicum) fruit. Postharvest Biol Technol 60: 111–120 (2011).
40. Angerosa F, Basti C, Vito R and Lanza B, Effect of fruit stone removal on the production of virgin olive oil volatile compounds. Food Chem 67: 295–299 (1999).
41. Baldwin EA, Scott JW, Shewmaker CK and Schuch W, Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components. HortScience 35: 1013–1022 (2000).
42. Manriquez D, El-Sharkawy I, Flores FB, El-Yahyaoui F, Regad F, Bouzayen M et al., Two highly divergent alcohol dehydrogenases of melon exhibit fruit ripening-specific expression and distinct biochemical characteristics. Plant Mol Biol 61: 675–685 (2006).
43. Buescher RH and Buescher RW, Production and stability of (E,Z)-2,6-nonadienal, the major flavor volatile of cucumbers. J Food Sci 66: 357–361 (2001).
44. Bai JH, Baldwin EA and Plotto A, Stability of headspace volatiles in a ‘Fallglo’ tangerine juice matrix system at room temperature. Proc Florida State Hort Soc 124: 207–212 (2011).
45. Obenland DM, Rij RE and Aung LH, Heat-induced alteration of methanethiol emission from anaerobic broccoli florets. J Hort Sci 70: 657–663 (1995).
46. Schulbach KF, Rouseff RL and Sims CA, Changes in volatile sulfur compounds in strawberry puree during heating. J Food Sci 69: C268–C272 (2004).
47. Rambla JL, Tikunov YM, Monforte AJ, Bovy AG and Granell A, The expanded tomato fruit volatile landscape. J Exp Bot 65: 4613–4623 (2014).
48. Balagiannis DP, Parker JK, Pyle DL, Desforges N, Wedzicha BL and Mottram DS, Kinetic modeling of the generation of 2- and 3-methylbutanal in a heated extract of beef liver. J Agric Food Chem 57: 9916–9922 (2009).
49. Mathieu S, Cin VD, Fei ZJ, Li H, Bliss P, Taylor MG et al., Flavour compounds in tomato fruits: Identification of loci and potential pathways affecting volatile composition. J Exp Bot 60: 325–337 (2009).
50. Plotto A, Baldwin EA, Bai JH, Narciso J, Whitaker V and Chandler C, Updata on sensory evalation of University of Florida strawberry selections. Florida State Hort Soc 126: 247–250 (2013).
51. Wyllie SG and Leach DN, Sulfur-containing-compounds in the aroma volatiles of melons (Cucumis melo). J Agric Food Chem 40: 253–256 (1992).