Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)
A novel technique of ultrasound‐assisted freeze‐thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment...
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| Veröffentlicht in: | Journal of food science 2018-04, Vol.83 (4), p.966-974 |
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| container_title | Journal of food science |
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| creator | Chen, Jin‐Jin Gong, Peng‐Fei Liu, Yi‐Lan Liu, Bo‐Yan Eggert, Dawn Guo, Yuan‐Heng Zhao, Ming‐Xia Zhao, Qing‐Sheng Zhao, Bing |
| description | A novel technique of ultrasound‐assisted freeze‐thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 × 10−9 m2/s). This result was further supported by low‐field nuclear magnetic resonance (LF‐NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5‐ and 10‐fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products. |
| doi_str_mv | 10.1111/1750-3841.14083 |
| format | Article |
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The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 × 10−9 m2/s). This result was further supported by low‐field nuclear magnetic resonance (LF‐NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5‐ and 10‐fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14083</identifier><identifier>PMID: 29524221</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Biological activity ; Biosynthesis ; Comparative studies ; Drying ; drying efficiency ; Efficiency ; Electron microscopy ; Freeze-thawing ; Lepidium meyenii ; macamides biosynthesis ; NMR ; Nuclear magnetic resonance ; Physicochemical properties ; Pretreatment ; Rehydration ; Scanning electron microscopy ; Ultrasonic processing ; ultrasound‐assisted freeze‐thaw pretreatment</subject><ispartof>Journal of food science, 2018-04, Vol.83 (4), p.966-974</ispartof><rights>2018 Institute of Food Technologists</rights><rights>2018 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3723-99d996212d03c407b706320d58ad889ee9c1733f2a157e0ccfbec677d0829263</citedby><cites>FETCH-LOGICAL-c3723-99d996212d03c407b706320d58ad889ee9c1733f2a157e0ccfbec677d0829263</cites><orcidid>0000-0002-3400-7986</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.14083$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.14083$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29524221$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Chen, Jin‐Jin</creatorcontrib><creatorcontrib>Gong, Peng‐Fei</creatorcontrib><creatorcontrib>Liu, Yi‐Lan</creatorcontrib><creatorcontrib>Liu, Bo‐Yan</creatorcontrib><creatorcontrib>Eggert, Dawn</creatorcontrib><creatorcontrib>Guo, Yuan‐Heng</creatorcontrib><creatorcontrib>Zhao, Ming‐Xia</creatorcontrib><creatorcontrib>Zhao, Qing‐Sheng</creatorcontrib><creatorcontrib>Zhao, Bing</creatorcontrib><title>Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>A novel technique of ultrasound‐assisted freeze‐thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 × 10−9 m2/s). This result was further supported by low‐field nuclear magnetic resonance (LF‐NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5‐ and 10‐fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products.</description><subject>Biological activity</subject><subject>Biosynthesis</subject><subject>Comparative studies</subject><subject>Drying</subject><subject>drying efficiency</subject><subject>Efficiency</subject><subject>Electron microscopy</subject><subject>Freeze-thawing</subject><subject>Lepidium meyenii</subject><subject>macamides biosynthesis</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Physicochemical properties</subject><subject>Pretreatment</subject><subject>Rehydration</subject><subject>Scanning electron microscopy</subject><subject>Ultrasonic processing</subject><subject>ultrasound‐assisted freeze‐thaw pretreatment</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNqFkc1u1DAUhS0EokNhzQ5ZYlOkpvVP_rwsbQeKBjESw9ry2DfEVRJPbYcqrHgEXoSX4klwOqULNnhj-d7vHPv6IPSSkhOa1imtCpLxOqcnNCc1f4QWD5XHaEEIYxmleXWAnoVwTeYzL5-iAyYKljNGF-jX2oXYKv8NQsRfuuhVcONgfv_4eRaCDREMXnqA75Aqm1bd4rWH6EHFHoaIr_qdd0mKYwv4wk92-Iovm8ZqC4OejvG6nYLVTrfQW626JHY78NFCOMZqMPij0qq3BvBb68I0JJd0J3bNXQMfrWBnjR173MMEg7VvnqMnjeoCvLjfD9Fmebk5f5-tPr27Oj9bZZpXjGdCGCFKRpkhXOek2lak5IyYolamrgWA0LTivGGKFhUQrZst6LKqDKmZYCU_REd72zTdzZh-RvY2aOg6NYAbg2SEMkELUfKEvv4HvXajH9LjEsUKXpCSztTpntLeheChkTtve-UnSYmcg5RzbHKOTd4FmRSv7n3HbQ_mgf-bXALKPXBrO5j-5yc_LC8-753_AN1kq60</recordid><startdate>201804</startdate><enddate>201804</enddate><creator>Chen, Jin‐Jin</creator><creator>Gong, Peng‐Fei</creator><creator>Liu, Yi‐Lan</creator><creator>Liu, Bo‐Yan</creator><creator>Eggert, Dawn</creator><creator>Guo, Yuan‐Heng</creator><creator>Zhao, Ming‐Xia</creator><creator>Zhao, Qing‐Sheng</creator><creator>Zhao, Bing</creator><general>Wiley Subscription Services, Inc</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-3400-7986</orcidid></search><sort><creationdate>201804</creationdate><title>Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)</title><author>Chen, Jin‐Jin ; Gong, Peng‐Fei ; Liu, Yi‐Lan ; Liu, Bo‐Yan ; Eggert, Dawn ; Guo, Yuan‐Heng ; Zhao, Ming‐Xia ; Zhao, Qing‐Sheng ; Zhao, Bing</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3723-99d996212d03c407b706320d58ad889ee9c1733f2a157e0ccfbec677d0829263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Biological activity</topic><topic>Biosynthesis</topic><topic>Comparative studies</topic><topic>Drying</topic><topic>drying efficiency</topic><topic>Efficiency</topic><topic>Electron microscopy</topic><topic>Freeze-thawing</topic><topic>Lepidium meyenii</topic><topic>macamides biosynthesis</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Physicochemical properties</topic><topic>Pretreatment</topic><topic>Rehydration</topic><topic>Scanning electron microscopy</topic><topic>Ultrasonic processing</topic><topic>ultrasound‐assisted freeze‐thaw pretreatment</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Jin‐Jin</creatorcontrib><creatorcontrib>Gong, Peng‐Fei</creatorcontrib><creatorcontrib>Liu, Yi‐Lan</creatorcontrib><creatorcontrib>Liu, Bo‐Yan</creatorcontrib><creatorcontrib>Eggert, Dawn</creatorcontrib><creatorcontrib>Guo, Yuan‐Heng</creatorcontrib><creatorcontrib>Zhao, Ming‐Xia</creatorcontrib><creatorcontrib>Zhao, Qing‐Sheng</creatorcontrib><creatorcontrib>Zhao, Bing</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Jin‐Jin</au><au>Gong, Peng‐Fei</au><au>Liu, Yi‐Lan</au><au>Liu, Bo‐Yan</au><au>Eggert, Dawn</au><au>Guo, Yuan‐Heng</au><au>Zhao, Ming‐Xia</au><au>Zhao, Qing‐Sheng</au><au>Zhao, Bing</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2018-04</date><risdate>2018</risdate><volume>83</volume><issue>4</issue><spage>966</spage><epage>974</epage><pages>966-974</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>A novel technique of ultrasound‐assisted freeze‐thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 °C with 6 freeze‐thaw cycles. Samples with freeze‐thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 × 10−9 m2/s). This result was further supported by low‐field nuclear magnetic resonance (LF‐NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5‐ and 10‐fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>29524221</pmid><doi>10.1111/1750-3841.14083</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-3400-7986</orcidid></addata></record> |
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| subjects | Biological activity Biosynthesis Comparative studies Drying drying efficiency Efficiency Electron microscopy Freeze-thawing Lepidium meyenii macamides biosynthesis NMR Nuclear magnetic resonance Physicochemical properties Pretreatment Rehydration Scanning electron microscopy Ultrasonic processing ultrasound‐assisted freeze‐thaw pretreatment |
| title | Postharvest Ultrasound‐Assisted Freeze‐Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii) |
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