Changes and correlation analysis of volatile compounds, key enzymes, and fatty acids in lemon flavedo under different drying methods

References

• Zhang, L.; Lv, S.; Xu, S.; Zhang, L. Influence of Drying Methods on Chemical Compositions, Antioxidant and Antibacterial Activity of Essential Oil from Lemon Peel. Nat. Prod. Res. 2017, 10, 1184–1188. DOI: 10.1080/14786419.2017.1320791.
   Google Scholar
• Khaledian, S.; Basiri, S.; Shekarforoush, S. S. Shelf-Life Extension of Pacific White Shrimp Using Tragacanth Gum-Based Coatings Containing Persian Lime Peel (Citrus latifolia) Extract. LWT-Food Sci. Technol. 2021, 141, 110937. DOI: 10.1016/j.lwt.2021.110937.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, W.; Xu, Y.; Chen, L.; Cao, J.; Jiang, W. An Advance on Nutritional Profile, Phytochemical Profile, Nutraceutical Properties, and Potential Industrial Applications of Lemon Peels: A Comprehensive Review. Trends Food Sci. Tech. 2022, 124, 219–236. DOI: 10.1016/j.tifs.2022.04.019.
   Web of Science ®Google Scholar
• Zhu, C.; Lu, Q.; Xianyan, Z.; Li, J.; Yue, J.; Wang, Z.; Pan, S. Metabolic Variations of Organic Acids, Amino Acids, Fatty Acids and Aroma Compounds in the Pulp of Different Pummelo Varieties. LWT-Food Sci. Technol. 2020, 130, 109445. DOI: 10.1016/j.lwt.2020.109445.
   Web of Science ®Google Scholar
• Hu, J.; Sun, X.; Xiao, H.; Yang, F.; Liu, C.; Wang, H.; Zhang, H.; Zhang, W. Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin, and Gelatin. Plants 2022, 11, 2809. DOI: 10.3390/plants11212809.
   Google Scholar
• Wang, J.; Law, C. L.; Nema, P. K.; Zhao, J. H.; Liu, Z. L.; Deng, L. Z.; Gao, Z. J.; Xiao, H. W. Pulsed Vacuum Drying Enhances Drying Kinetics and Quality of Lemon Slices. J. Food Eng. 2018, 224, 129–138. DOI: 10.1016/j.jfoodeng.2018.01.002.
   Web of Science ®Google Scholar
• Tepe, F. B.; Tepe, T. K.; Ekinci, A. Drying Kinetics and Energy Efficiency of Microwave-Dried Lemon Slices. Chem. Ind. Chem. Eng. Q. 2022, 28, 297–304. DOI: 10.2298/CICEQ210125004T.
   Web of Science ®Google Scholar
• Demiray, E.; Tulek, Y. Color Degradation Kinetics of Carrot (Daucus carota L.) Slices during Hot Air Drying. J. Food Process Pres. 2015, 39, 800–805. DOI: 10.1111/jfpp.12290.
   Web of Science ®Google Scholar
• Xie, H.; Zhao, R.; Liu, C.; Wu, Y.; Duan, X.; Hu, J.; Yang, F.; Wang, H. Dynamic Changes in Volatile Flavor Compounds, Amino Acids, Organic Acids, and Soluble Sugars in Lemon Juice Vesicles during Freeze-Drying and Hot-Air Drying. Foods 2022, 11, 2862. DOI: 10.3390/foods11182862.
   PubMedGoogle Scholar
• Xu, Q.; Pan, H.; Shui, Y.; Xing, Y.; Wu, L.; Zheng, F.; Fan, X.; Bi, X. Effect of Different Drying Technologies on the Characteristics and Quality of Lemon Slices. J Food Sci. 2022, 87, 2980–2998. DOI: 10.1111/1750-3841.16194.
   PubMed Web of Science ®Google Scholar
• Wang, H.; Xiao, H.; Wu, Y.; Zhou, F.; Hua, C.; Ba, L.; Zhang, W. Characterization of Volatile Compounds and Microstructure in Different Tissues of ‘Eureka’ Lemon (Citrus limon). Int. J. Food Prop. 2022, 25, 404–421. DOI: 10.1080/10942912.2022.2046600.
   Web of Science ®Google Scholar
• Lota, M. L.; de Rocca Serra, D.; Tomi, F.; Jacquemond, C.; Casanova, J. Volatile Components of Peel and Leaf Oils of Lemon and Lime Species. J. Agric. Food Chem. 2002, 50, 796–805. DOI: 10.1021/jf010924l.
   PubMed Web of Science ®Google Scholar
• Demertzis, P. G.; Passa, A. I.; Akrida-Demertzi, K. Identification of Volatile Flavor Constituents of the Peel (Flavedo) from Five Greek Citrus Varieties Cultivated in the Area of Arta. Nutrition, Functional and Sensory Properties of Foods, Royal Society of Chemistry: London, UK, 2013, 85–91. DOI: 10.1039/9781849737685-00085.
   Google Scholar
• Zhang, L.; Wang, C.; Liao, L.; An, K.; Hu, J.; Qiao, Y. Changes in Aroma Ester Compounds Contents and Related Enzyme Activities during Drying of Strawberry. Food Sci. 2020, 41, 172–177. DOI: 10.7506/spkx1002-6630-20190318-226.
   Google Scholar
• El Hadi, M. A. M.; Zhang, F. J.; Wu, F. F.; Zhou, C. H.; Tao, J. Advances in Fruit Aroma Volatile Research. Molecules 2013, 18, 8200–8229. DOI: 10.3390/molecules18078200.
   PubMed Web of Science ®Google Scholar
• Chen, X.; Fedrizzi, B.; Kilmartin, P. A.; Quek, S. Y. Development of Volatile Organic Compounds and Their Glycosylated Precursors in Tamarillo (Solanum betaceum Cav.) during Fruit Ripening: A Prediction of Biochemical Pathway. Food Chem. 2021, 339, 128046. DOI: 10.1016/j.foodchem.2020.128046.
   PubMed Web of Science ®Google Scholar
• Niu, L.; Ma, L.; Wu, J.; Li, D.; Liu, C.; Chen, J. Correlation Analysis of Lipoxygenase (LOX) Activity and Fatty Acids with Volatile Components in Fresh Corn. Mod. Food Sci. Technol. 2016, 5, 59–64. DOI: 10.13982/j.mfst.1673-9078.2016.5.010.
   Google Scholar
• Zhang, P.; Zhou, Z. Postharvest Ethephon Degreening Improves Fruit Color, Flavor Quality and Increases Antioxidant Capacity in ‘Eureka’ Lemon (Citrus limon (L.) Burm. F.). Sci. Hortic. 2019, 248, 70–80. DOI: 10.1016/j.scienta.2019.01.008.
   Web of Science ®Google Scholar
• He, C.; Ran, Y.; Zeng, L.; Zhang, X.; Zhang, Y.; Wang, C.; Jiao, B. Analysis of Aroma Components from Peels of Different Lemon Varieties by GC-MS. Food Sci. 2013, 34, 175–179. DOI: 10.7506/spkx1002-6630-201306039.
   Google Scholar
• Dugo, P.; Ragonese, C.; Russo, M.; Sciarrone, D.; Santi, L.; Cotroneo, A.; Mondello, L. Sicilian Lemon Oil: Composition of Volatile and Oxygen Heterocyclic Fractions and Enantiomeric Distribution of Volatile Components. J. Sep. Sci. 2010, 33, 3374–3385. DOI: 10.1002/jssc.201000578.
   PubMed Web of Science ®Google Scholar
• Allegrone, G.; Belliardo, F.; Cabella, P. Comparison of Volatile Concentrations in Hand-Squeezed Juices of Four Different Lemon Varieties. J. Agric. Food Chem. 2006, 54, 1844–1848. DOI: 10.1021/jf051206s.
   PubMed Web of Science ®Google Scholar
• GB 5009.168-2016. National Food Safety Standard: Determination of Food Fatty Acids. Beijing, China: Standards Press of China. 2016.
   Google Scholar
• Xiong, Y.; Zhang, P.; Johnson, S.; Luo, J.; Fang, Z. Comparison of the Phenolic Contents, Antioxidant Activity and Volatile Compounds of Different Sorghum Varieties during Tea Processing. J. Sci. Food Agric. 2020, 100, 978–985. DOI: 10.1002/jsfa.10090.
   PubMed Web of Science ®Google Scholar
• Krokida, M. K.; Philippopoulos, C. Volatility of Apples during Air and Freeze Drying. J. Food Eng. 2006, 73, 135–141. DOI: 10.1016/j.jfoodeng.2005.01.012.
   Web of Science ®Google Scholar
• Farahmandfar, R.; Tirgarian, B.; Dehghan, B.; Nemati, A. Comparison of Different Drying Methods on Bitter Orange (Citrus aurantium L.) Peel Waste: Changes in Physical (Density and Color) and Essential Oil (Yield, Composition, Antioxidant and Antibacterial) Properties of Powders. J. Food. Meas. Charac. 2020, 14, 862–875. DOI: 10.1007/s11694-019-00334-x.
   Web of Science ®Google Scholar
• Xie, H.; Hu, Z.; Wang, H.; Chen, S.; Fu, Q. Effect of Vacuum Freeze-Drying Methods on Retention of Volatile Flavor Compounds of Lemon. Trans. Chin. Soc. Agric. Eng. 2018, 34, 282–290. DOI: 10.11975/j.issn.1002-6819.2018.22.035.
   Google Scholar
• Nijhuis, H. H.; Torringa, H. M.; Muresan, S.; Yuksel, D.; Leguijt, C.; Kloek, W. Approaches to Improving the Quality of Dried Fruit and Vegetables. Trends Food Sci. Tech. 1998, 9, 13–20. DOI: 10.1016/S0924-2244(97)00007-1.
   Web of Science ®Google Scholar
• Chin, S. T.; Nazimah, S. A. H.; Quek, S. Y.; Man, Y. B. C.; Rahman, R. A.; Hasyim, D. M. Changes of Volatiles’ Attribute in Durian Pulp during Freeze-and Spray-Drying Process. LWT-Food Sci. Technol. 2008, 41, 1899–1905. DOI: 10.1016/j.lwt.2008.01.014.
   Web of Science ®Google Scholar
• Rajkumar, G.; Shanmugam, S.; Galvâo, M. D. S.; Leite Neta, M. T. S.; Dutra Sandes, R. D.; Mujumdar, A. S.; Narain, N. Comparative Evaluation of Physical Properties and Volatiles Profile of Cabbages Subjected to Hot Air and Freeze Drying. LWT-Food Sci. Technol. 2017, 80, 501–509. DOI: 10.1016/j.lwt.2017.03.020.
   Web of Science ®Google Scholar
• Bangs, W. E.; Reineccius, G. A. Prediction of Flavor Retention during Spray Drying: An Empirical Approach. J. Food Sci. 1990, 55, 1683–1685. DOI: 10.1111/j.1365-2621.1990.tb03600.x.
   Web of Science ®Google Scholar
• Thijssen, H. A. C. Flavour Retention in Drying Preconcentrated Food Liquids. J. Chem. Technol. Biotechnol. 1971, 21, 372–377. DOI: 10.1002/jctb.5020211208.32.
   Google Scholar
• Flink, J.; Karel, M. Retention of Organic Volatiles in Freeze-Dried Solutions of Carbohydrates. J. Agric. Food Chem. 1970, 18, 295–297. DOI: 10.1021/jf60168a014.
   Web of Science ®Google Scholar
• Zhang, G.; Zhu, C.; Walayat, N.; Nawaz, A.; Ding, Y.; Liu, J. Recent Development in Evaluation Methods, Influencing Factors and Control Measures for Freeze Denaturation of Food Protein. Crit. Rev. Food Sci. 2022, 62, 1–16. DOI: 10.1080/10408398.2022.2025534.
   PubMedGoogle Scholar
• Yang, F.; Jiang, W.; Chen, X.; Wu, J.; Huang, J.; Cai, X.; Wang, S. Investigation on the Quality Regulating Mechanism of Antifreeze Peptides on Frozen Surimi: From Macro to Micro. Food Res. Int. 2023, 163, 112299. DOI: 10.1016/j.foodres.2022.112299.
   PubMed Web of Science ®Google Scholar
• Bao, Y.; Ertbjerg, P.; Estévez, M.; Yuan, L.; Gao, R. Freezing of Meat and Aquatic Food: Underlying Mechanisms and Implications on Protein Oxidation. Compr. Rev. Food Sci. F 2021, 20, 5548–5569. DOI: 10.1111/1541-4337.12841.
   Google Scholar
• Tan, M.; Mei, J.; Xie, J. The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review. Crystals 2021, 11, 68. DOI: 10.3390/cryst11010068.
   Web of Science ®Google Scholar
• Kobayashi, R.; Suzuki, T. Effect of Supercooling Accompanying the Freezing Process on Ice Crystals and the Quality of Frozen Strawberry Tissue. Int. J. Refrig. 2019, 99, 94–100. DOI: 10.1016/j.ijrefrig.2018.11.045.
   Web of Science ®Google Scholar
• Buranasompob, A.; Tang, J.; Powers, J. R.; Reyes, J.; Clark, S.; Swanson, B. G. Lipoxygenase Activity in Walnuts and Almonds. LWT-Food Sci. Technol. 2007, 40, 893–e899. DOI: 10.1016/j.lwt.2006.05.003.
   Web of Science ®Google Scholar
• Valadez-Carmona, L.; Plazola-Jacinto, C. P.; Hernández-Ortega, M.; Hernández-Navarro, M. D.; Villarreal, F.; Necoechea-Mondragón, H.; Ortiz-Moreno, A.; Ceballos-Reyes, G. Effects of Microwaves, Hot Air and Freeze-Drying on the Phenolic Compounds, Antioxidant Capacity, Enzyme Activity and Microstructure of Cacao Pod Husks (Theobroma cacao L.). Innov. Food Sci. Emerg. 2017, 41, 378–386. DOI: 10.1016/j.ifset.2017.04.012.
   Web of Science ®Google Scholar
• Galobart, J.; Barroeta, A. C.; Baucells, M. D.; Guardiola, F. Lipid Oxidation in Fresh and Spray-Dried Eggs Enriched with ω3 and ω6 Polyunsaturated Fatty Acids during Storage as Affected by Dietary Vitamin E and Canthaxanthin Supplementation. Poultry Sci. 2001, 80, 327–337. DOI: 10.1093/ps/80.3.327.
   PubMed Web of Science ®Google Scholar
• Kolanowski, W.; Jaworska, D.; Weißbrodt, J. Importance of Instrumental and Sensory Analysis in the Assessment of Oxidative Deterioration of Omega‐3 Long‐Chain Polyunsaturated Fatty Acid‐Rich Foods. J. Sci. Food Agric. 2007, 87, 181–191. DOI: 10.1002/jsfa.2733.
   Web of Science ®Google Scholar
• Ahmed, M.; Pickova, J.; Ahmad, T.; Liaquat, M.; Farid, A.; Jahangir, M. Oxidation of Lipids in Foods. Sarhad J. Agric. 2016, 32, 230–238. DOI: 10.17582/journal.sja/2016.32.3.230.238.
   Google Scholar
• Aydin, I.; Gokoglu, N. Effects of Temperature and Time of Freezing on Lipid Oxidation in Anchovy (Engraulis encrasicholus) during Frozen Storage. Eur. J. Lipid Sci. Tech. 2014, 116, 996–1001. DOI: 10.1002/ejlt.201300450.
   Web of Science ®Google Scholar
• Yang, F.; Liang, H.; Lin, F.; Song, X.; Deng, Y.; Li, H. The Agronomic Traits of 24 Broomcorn Millet Materials: Principal Component Analysis and Cluster Analysis. J. Agric. 2022, 12, 27–34. DOI: 10.11923/j.issn.2095-4050.cjas2021-0099.
   Google Scholar
• Barros, L.; Baptista, P.; Correia, D. M.; Sá Morais, J.; Ferreira, I. C. Effects of Conservation Treatment and Cooking on the Chemical Composition and Antioxidant Activity of Portuguese Wild Edible Mushrooms. J. Agr. Food Chem. 2007, 55, 4781–4788. DOI: 10.1021/jf070407o.
   PubMed Web of Science ®Google Scholar
• Xu, L.; Zang, E.; Sun, S.; Li, M. Main Flavor Compounds and Molecular Regulation Mechanisms in Fruits and Vegetables. Crit. Rev. Food Sci. 2022, 62, 1–21. DOI: 10.1080/10408398.2022.2097195.
   PubMedGoogle Scholar
• Xin, M.; Li, C.; Sun, Y.; Sheng, J.; Tang, Y.; Sun, J.; Li, J.; Li, L.; He, X.; Ling, D. Variation Characteristics of Aroma Components and Related Enzyme Activities during Storage of Passion Fruit (Passiflora caerulea L.). Chin. J. Trop. Crops 2021, 42, 1472–1484. DOI: 10.3969/j.issn.1000-2561.2021.05.037.
   Google Scholar
• Nadreou, A.; Feussner, I. Lipoxygenases: Structure and Reaction Mechanism. Phytochemistry 2009, 70, 1504–1510. DOI: 10.1016/j.phytochem.2009.05.008.
   PubMed Web of Science ®Google Scholar
• Yuriko, I.; Kikue, K. Sensory Evaluation of the Synergism among Odorants Present in Concentrations below Their Odor Threshold in a Chinese Jasmine Green Tea Infusion. Mol. Nutr. Food Res. 2005, 49, 1–68. DOI: 10.1002/mnfr.200400021.
   PubMed Web of Science ®Google Scholar
• Gonda, I.; Bar, E.; Portnoy, V.; Lev, S.; Burger, J.; Schaffer, A.; Tadmor, Y.; Gepstein, S.; Giovannoni, J.; Katzir, N.; Lewinsohn, E. S. Branched-Chain and Aromatic Amino Acid Catabolism into Aroma Volatiles in Cucumis melo L. Fruit. J. Exp. Bot. 2010, 61, 1111–1123. DOI: 10.1093/jxp/erp390.
   PubMed Web of Science ®Google Scholar