The effect of high-power ultrasound on the rheological properties of strawberry pulp

This study investigated the effects of high-power ultrasound (HPU, 0–45 °C, 242–968 W/cm², 2–16 min) on the rheological properties of strawberry pulp. Following the HPU treatment, the strawberry pulp exhibited an increase in apparent viscosity, storage modulus (G′), and loss modulus (G″). The water-soluble pectin (WSP), pectin methylesterase (PME) activity, and free calcium ions (Ca²⁺) of the strawberry pulp after HPU treatment were investigated to determine a possible reason for this phenomenon. HPU caused a significant decrease in the degree of esterification (DE), molecular weight (Mw), and particle size of strawberry WSP, but no significant changes were evident in the galacturonic acid (GalA) content and the zeta (ζ)-potential (P > 0.05), resulting in decrease in the apparent viscosity. Moreover, the largest reduction of PME activity was 22.6% after HPU treatment at 605 W/cm² and 45 °C for 16 min, indicating that the PME was resistant to the HPU treatments. The free Ca²⁺ content in the strawberry pulp was significantly decreased after exposure to HPU (P < 0.05). The maximal reduction of 52.01% in the free Ca²⁺ was achieved at 605 W/cm² and 45 °C for 16 min. The overall results indicated that the high residual activity (RA) of PME after HPU might induce the low esterification of WSP, while HPU promoted the interaction of free Ca²⁺ and low-methylated pectin, to form the network structure of Ca²⁺-low-methylated pectin, resulting in an increase in viscosity in the complex strawberry system.     

Development of a method based on on-line reversed phase liquid chromatography and gas chromatography coupled by means of an adsorption–desorption interface for the analysis of selected chiral volatile compounds in methyl jasmonate treated strawberries

A method based on the use of the through oven transfer adsorption–desorption (TOTAD) interface in on-line coupling between reversed phase liquid chromatography and gas chromatography (RPLC–GC) for the determination of chiral volatile compounds was developed. In particular, the method was applied to the study of the influence of methyl jasmonate (MJ) treatment on the production and enantiomeric composition of selected aroma compounds in strawberry. The compounds studied were ethyl 2-methylbutanoate, linalool and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (i.e. furaneol), which were examined on days 3, 6 and 9 after treatment. The method developed resulted in relative standard deviations (RSDs) of 21.6%, 8.1% and 9.8% and limits of detection (LD) of 0.04, 0.07 and 0.02 mg/l for ethyl 2-methylbutanoate, linalool and furaneol, respectively. The application of the RPLC–TOTAD–GC method allowed higher levels of ethyl 2-methylbutanoate, linalool and furaneol to be detected, particularly after 9 days of treatment. Besides, MJ demonstrated to affect the enantiomeric distribution of ethyl 2-methylbutanoate. On the contrary, the enantiomeric composition of linalool and furaneol kept constant in both control and MJ-treated strawberries throughout the study. These results are discussed.     

Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control

Authenticity assessment of flavoured strawberry foods was performed using headspace-solid phase microextraction (HS-SPME) coupled to gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). An authenticity range was achieved, investigating on the carbon isotope ratio of numerous selected aroma active volatile components (methyl butanoate, ethyl butanoate, hex-(2E)-enal, methyl hexanoate, buthyl butanoate, ethyl hexanoate, hexyl acetate, linalool, hexyl butanoate, octyl isovalerate, γ-decalactone and octyl hexanoate) of organic Italian fresh strawberries. To the author's knowledge, this is the first time that all these components were investigated simultaneously by GC-C-IRMS on the same sample. The results were compared, when applicable, with those obtained by analyzing the HS-SPME extracts of commercial flavoured food matrices. In addition, one Kenyan pineapple and one fresh Italian peach were analyzed to determine the δ(13)C(VPDB) of the volatile components common to strawberry. The δ(13)C(VPDB) values are allowed to differentiate between different biogenetic pathways (C(3) and CAM plants) and more interestingly between plants of the same CO(2) fixation group (C(3) plants). Additional analyses were performed on all the samples by means of Enantioselective Gas Chromatography (Es-GC), measuring the enantiomeric distribution of linalool and γ-decalactone. It was found that GC-C-IRMS and Es-GC measurements were in agreement to detect the presence of non-natural strawberry aromas in the food matrices studied.     

CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC

Anthocyanins, the major colourants of strawberries, are polar pigments that are positively charged at low pH. Herein, we have assessed a new analytical method for the separation of anthocyanins using CZE. Acidic buffer solutions (pH <2) were employed in order to maintain pigments in the cation flavylium form and achieve high molar absorptivity at 510 nm. These spectral properties enabled us to identify strawberry anthocyanins in a preliminary stage by detection in the visible range, although the method was optimised at 280 nm to obtain the best S/N. The effects of buffer composition highlighted the necessity of adding an organic modifier to the running buffer to obtain a suitable separation. The electrophoretic method permitted the separation of the three main anthocyanins of strawberry extracts, namely pelargonidin 3-glucoside (Pg-glu), pelargonidin 3-rutinoside and cyanidin 3-glucoside. The electrophoretic results, expressed as retention time and separation efficiency of the major anthocyanin (Pg-glu), were compared to those achieved in HPLC, the analytical technique traditionally used for the investigation of anthocyanins in vegetable matrix. The content of Pg-glu in strawberries (cv. Camarosa), calculated with HPCE and HPLC methods, resulted respectively in 11.41 mg/L and 11.37 mg/L.     

应用CARS和SPA算法对草莓SSC含量NIR光谱预测模型中变量及样本筛选

采用光谱技术对水果进行定量或定性分析,如何获得一个简单、有效的校正模型对后续模型的应用和维护都非常关键。以草莓内部品质近红外光谱预测为例,从关键变量和特征样本优选两方面进行研究。采用竞争性自适应重加权CARS算法对光谱变量进行初次选择,随后采用连续投影算法SPA对校正集样本进行优选,获得98个特征样本,针对优选后的变量/样本子集利用SPA算法作二次关键变量提取,获得25个关键变量。为了验证CARS算法的性能,蒙特卡罗无信息变量消除MC-UVE和连续投影算法SPA用于比较研究。CARS算法在消除无信息变量的同时可以对共线性信息进行去除。同样,为了评估SPA算法在特征样本选择中的性能,经典的Kennard-Stone算法也用于比较分析。SPA算法能够用于校正集特征样本的优选。针对最终优选后的变量/样本(25/98)子集建立PLS和MLR模型对草莓内部可溶性固形物含量SSC含量进行定量预测。结果表明,两个模型利用原始变量/样本的0.59%/65.33%的信息均能够获得比基于原始变量/样本所建模型更好的性能,且MLR模型比PLS模型性能略优,r2_pre,RMSEP和RPD分别为0.909 7,0.348 4和3.327 8。     

栽培草莓品种果实香气特性研究

通过对4个不同栽培草莓(Fragaria ananassa Duch．)品种果实糖和氨基酸测定及香气的GC-MS分析,结果表明：不同品种间氨基酸和糖含量不同,氨基酸含量由高到低依次为丰香、瓦尔达、哈达和全明星;哈达、丰香、全明星和瓦尔达4个品种果实分别检测出39、46、37和44种香气成分,各占总峰面积98.52％、99.15％、98.77％和95.4l％,检测成分的多少与氨基酸总量显著正相关,相关系数为0.967;哈达有5种独有的成分,丰香有9种独有的成分,全明星有3种独有的成分,瓦尔达有2种独有的成分,4个品种共有的成分有19种。     

Solid-phase microextraction: Artefact formation and its avoidance

Summary The application of solid-phase microextraction (SPME) for the flavour analysis of strawberry and apple fruits has been studied. An SPME liquid sampling method based on poly(acrylate)-coated fibers was developed. Immediate thermal desorption of the adsorbed compounds led to the formation of Maillard products due to the high concentration of carbohydrates and amines in the samples, remaining on the surface of the fiber. Artefact formation was significantly reduced by rinsing the fiber with water prior to thermal desorption.     

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and –OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%–50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.     

基于BP-ANN的草莓品种近红外光谱无损鉴别方法研究

研究了使用近红外漫反射光谱对不同品种草莓进行无损鉴别的方法,并分析了各品种草莓品质指标的差异性。在4 545～9 090 cm-1光谱范围比较了反向传播人工神经网络、最小二乘支持向量机及判别分析的分类模型性能,发现拓扑结构为12-18-3的反向传播神经网络模型分类结果最优,校正集和预测集分类正确率分别为96.68%和97.14%,“甜宝”(n=99)、“丰香”(n=100)和“明星”(n=117)样品的单独判别正确率分别为94.95%,97%和98.29%。对三个品种样品的可溶性固形物、可滴定酸、pH值及固酸比品质指标进行了单因素方差分析,发现四个指标含量均存在明显差异,分析成分指标数据的主成分得分发现不同品种草莓存在明显的聚类趋势。结果表明,近红外光谱与反向传播人工神经网络结合可有效鉴别不同品种的草莓,且不同品种草莓化学成分含量的差异为近红外光谱分类提供了理化解释。