Alteration on phenolic acids and the appearance of lotus (Nelumbo nucifera Gaertn) seeds dealt with antistaling agents during storage

References

• Bhat, R.; Sridhar, K. R. Nutritional Quality Evaluation of Electron Beam-Irradiated Lotus (Nelumbo Nucifera) Seeds. Food Chemistry 2008, 107(1), 174–184. DOI: 10.1016/j.foodchem.2007.08.002
   Web of Science ®Google Scholar
• Wu, J.-Z.; Zheng, Y.-B.; Chen, T.-Q.; Yi, J.; Qin, L.-P.; Rahman, K.; Lin, W.-X. Evaluation of the Quality of Lotus Seed of Nelumbo Nucifera Gaertn from Outer Space Mutation. Food Chemistry 2007, 105(2), 540–547. DOI: 10.1016/j.foodchem.2007.04.011
   Web of Science ®Google Scholar
• Kredy, H. M.; Huang, D.; Xie, B.; He, H.; Yang, E.; Tian, B.; Xiao, D. Flavonols of Lotus (Nelumbo Nucifera, Gaertn.) Seed Epicarp and Their Antioxidant Potential. European Food Research and Technology 2010, 231(3), 387–394. DOI: 10.1007/s00217-010-1287-6.
   Web of Science ®Google Scholar
• Man, J.; Cai, J.; Cai, C.; Xu, B.; Huai, H.; Wei, C. Comparison of Physicochemical Properties of Starches from Seed and Rhizome of Lotus. Carbohydrate Polymers 2012, 88(2), 676–683. DOI: 10.1016/j.carbpol.2012.01.016.
   Web of Science ®Google Scholar
• Agnihotri, V. K.; ElSohly, H. N.; Khan, S. I.; Jacob, M. R.; Joshi, V. C.; Smillie, T.; Khan, I. A.; Walker, L. A. Constituents of Nelumbo Nucifera Leaves and Their Antimalarial and Antifungal Activity. Phytochemistry Letters 2008, 1(2), 89–93. DOI: 10.1016/j.phytol.2008.03.003
   PubMed Web of Science ®Google Scholar
• Fulton, S. L.; McKinley, M. C.; Young, I. S.; Cardwell, C. R.; Woodside, J. V. The Effect of Increasing Fruit and Vegetable Consumption on Overall Diet: A Systematic Review and Meta-Analysis. Critical Reviews in Food Science and Nutrition 2016, 56(5), 802–816. DOI: 10.1080/10408398.2012.727917
   PubMed Web of Science ®Google Scholar
• Wei, W.; Lv, P.; Xia, Q.; Tan, F.; Sun, F.; Yu, W.; Jia, L.; Cheng, J. Fresh-Keeping Effects of Three Types of Modified Atmosphere Packaging of Pine-Mushrooms. Postharvest Biology and Technology 2017, 132, 62–70. DOI: 10.1016/j.postharvbio.2017.05.020
   Web of Science ®Google Scholar
• Xu, F.; Wang, S.; Xu, J.; Liu, S.; Li, G. Effects of Combined Aqueous Chlorine Dioxide and UV-C on Shelf-Life Quality of Blueberries. Postharvest Biology and Technology 2016, 117, 125–131. DOI: 10.1016/j.postharvbio.2016.01.012
   Web of Science ®Google Scholar
• Mami, Y.; Peyvast, G.; Ziaie, F.; Ghasemnezhad, M.; Salmanpour, V. Improvement of Shelf-Life and Postharvest Quality of White Button Mushroom by 60co Gama-Ray Irradiation. Plant Knowledge J. 2013, 2, 2, 1.
   Google Scholar
• Krasnova, I.; Misina, I.; Seglina, D.; Aboltins, A.; Karklina, D. Application of Different Anti-Browning Agents in order to Preserve the Quality of Apple Slices, 11th Baltic Conference on Food Science and Technology” Food Science and Technology in a Changing World”. FOODBALT 2017. Latvia University of Agriculture: Jelgava, Latvia:27-28 April 2017;  pp 106–111.
   Google Scholar
• Landi, M.; Degl’Innocenti, E.; Guglielminetti, L.; Guidi, L. Role of Ascorbic Acid in the Inhibition of Polyphenol Oxidase and the Prevention of Browning in Different Browning‐Sensitive Lactuca Sativa Var. Capitata (L.) And Eruca Sativa (Mill.) Stored as Fresh‐Cut Produce. Journal of the Science of Food and Agriculture 2013, 93(8), 1814–1819. DOI: 10.1002/jsfa.5969.
   PubMed Web of Science ®Google Scholar
• Golan-Goldhirsh, A.; Whitaker, J. R. Effect of Ascorbic Acid, Sodium Bisulfite, and Thiol Compounds on Mushroom Polyphenol Oxidase. Journal of Agricultural and Food Chemistry 1984, 32(5), 1003–1009. DOI: 10.1021/jf00125a013.
   Web of Science ®Google Scholar
• Perera, C. O.; Smith, B., Technology of processing of horticultural crops. Handbook of farm, dairy, and food machinery engineering, 2nd ed; Kutz, M., Eds.; Academic Press: Cambridge, MA, 2013; pp 259-315.
   Google Scholar
• Del Olmo, A.; Calzada, J.; Nuñez, M. Benzoic Acid and Its Derivatives as Naturally Occurring Compounds in Foods and as Additives: Uses, Exposure, and Controversy. Critical Reviews in Food Science and Nutrition 2017, 57(14), 3084–3103. DOI: 10.1080/10408398.2015.1087964.
   PubMed Web of Science ®Google Scholar
• Ngamchuachit, P.; Sivertsen, H. K.; Mitcham, E. J.; Barrett, D. M. Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh‐Cut Mangos. Journal of Food Science 2014, 79, 5. DOI: 10.1111/1750-3841.12446.
   Web of Science ®Google Scholar
• Raybaudi‐Massilia, R. M.; Mosqueda‐Melgar, J.; Soliva‐Fortuny, R.; Martín‐Belloso, O. Control of pathogenic and spoilage microorganisms in fresh‐cut fruits and fruit juices by traditional and alternative natural antimicrobials. Comprehensive Reviews in Food Science 2009, 8 (3), 157-180.
   Google Scholar
• Balasundram, N.; Sundram, K.; Samman, S. Phenolic Compounds in Plants and Agri-Industrial By-Products: Antioxidant Activity, Occurrence, and Potential Uses. Food Chemistry 2006, 99(1), 191–203. DOI: 10.1016/j.foodchem.2005.07.042.
   Web of Science ®Google Scholar
• Ky, I.; Crozier, A.; Cros, G.; Teissedre, P.-L. Polyphenols Composition of Wine and Grape Sub-Products and Potential Effects on Chronic Diseases. Nutrition 2014, 2, 2, 3, 165–177.
   Google Scholar
• Quideau, S.; Deffieux, D.; Douat‐Casassus, C.; Pouysegu, L. Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis. Angewandte Chemie International Edition 2011, 50(3), 586–621. DOI: 10.1002/anie.201000044.
   PubMed Web of Science ®Google Scholar
• Burda, S.; Oleszek, W.; Lee, C. Y. Phenolic Compounds and Their Changes in Apples during Maturation and Cold Storage. Journal of Agricultural and Food Chemistry 1990, 38(4), 945–948. DOI: 10.1021/jf00094a006.
   Web of Science ®Google Scholar
• Coseteng, M.; Lee, C. Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning. Journal of Food Science 1987, 52(4), 985–989. DOI: 10.1111/j.1365-2621.1987.tb14257.x.
   Web of Science ®Google Scholar
• Mathew, A.; Parpia, H. Food Browning as a Polyphenol Reaction. Advances Food Science 1971, 19, 75–145.
   Google Scholar
• Queiroz, C.; Mendes Lopes, M. L.; Fialho, E.; Valente-Mesquita, V. L. Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. Journal of Food, Agriculture and Environment 2008, 24(4), 361–375. DOI: 10.1080/87559120802089332.
   Web of Science ®Google Scholar
• Downes, F. Compendium of Methods for the Microbiological Examination of Foods; American Public Health Association: Washington DC, 1992.
   Google Scholar
• Kanchanapoom, T.; Kasai, R.; Yamasaki, K. Phenolic Glycosides from Barnettia Kerrii. Phytochemistry 2002, 59, 5, 565–570.
   PubMed Web of Science ®Google Scholar
• Kato, H.; Li, W.; Koike, M.; Wang, Y.; Koike, K. Phenolic Glycosides from Agrimonia Pilosa. Phytochemistry 2010, 71(16), 1925–1929. DOI: 10.1016/j.phytochem.2010.08.007.
   PubMed Web of Science ®Google Scholar
• Xu, G.; Ye, X.; Liu, D.; Ma, Y.; Chen, J. Composition and Distribution of Phenolic Acids in Ponkan (Citrus Poonensis Hort. Ex Tanaka) and Huyou (Citrus Paradisi Macf. Changshanhuyou) during Maturity. Journal of Food Composition and Analysis 2008, 21(5), 382–389. DOI: 10.1016/j.jfca.2008.03.003.
   Web of Science ®Google Scholar
• Tarnawski, M.; Depta, K.; Grejciun, D.; Szelepin, B. HPLC Determination of Phenolic Acids and Antioxidant Activity in Concentrated Peat Extract—A Natural Immunomodulator. Journal of Pharmaceutical and Biomedical Analysis 2006, 41(1), 182–188. DOI: 10.1016/j.jpba.2005.11.012.
   PubMed Web of Science ®Google Scholar
• Duesterberg, C. K.; Waite, T. D. Kinetic Modeling of the Oxidation of P-Hydroxybenzoic Acid by Fenton’s Reagent: Implications of the Role of Quinones in the Redox Cycling of Iron. Environmental Science and Technology 2007, 41, 11, 4103–4110
   PubMed Web of Science ®Google Scholar
• Oliveira, C. M.; Ferreira, A. C. S.; De Freitas, V.; Silva, A. M. Oxidation Mechanisms Occurring in Wines. Food Research International 2011, 44(5), 1115–1126. DOI: 10.1016/j.foodres.2011.03.050.
   Web of Science ®Google Scholar
• Gershenzon, J. Secondary Metabolites and Plant Defense. In Taiz, L., Zeiger, E., Eds.; Plant Physiol., 3rd ed; Sinauer: Sunderland, Ma, 2002; pp 283–308.
   Google Scholar
• Seigler, D. S.; Shikimic Acid Pathway. In Plant Secondary Metabolism; Springer: Boston, MA, 1998; pp 94–105.
   Google Scholar
• Cartea, M. E.; Francisco, M.; Soengas, P.; Velasco, P. Phenolic Compounds in Brassica Vegetables. Molecules 2010, 16(1), 251–280. DOI: 10.3390/molecules16010251.
   PubMed Web of Science ®Google Scholar
• Patterson, D.; Effects of Allelopathic Chemicals on Growth and Physiological Responses of Soybean (Glycine Max). Weed Sci. 1981, 29(1), 53–59.
   Web of Science ®Google Scholar
• Brito-Arias, M.;. Hydrolysis of Glycosides. In Synthesis and Characterization of Glycosides; Springer: Boston, MA, 2016; pp. x355–367.
   Google Scholar
• Luo, L.; Hao, Y.; Jia, L.; Zhu, W. Analysis of Chlorogenic Acid Oxidation Pathway in Simulated Enzymatic Honeysuckle Browning System by High Performance Liquid Chromatography and Mass Spectrometry. Trop. J. Pharm. Res. 2016, 15(2), 405–409. DOI: 10.4314/tjpr.v15i2.25.
   Web of Science ®Google Scholar
• Tomic, D.; Grigorakis, S.; Loupassaki, S.; Makris, D. P. Implementation of Kinetics and Response Surface Methodology Reveals Contrasting Effects of Catechin and Chlorogenic Acid on the Development of Browning in Wine Model Systems Containing either Ascorbic Acid or Sulphite. European Food Research and Technology 2017, 243(4), 565–574. DOI: 10.1007/s00217-016-2766-1.
   Web of Science ®Google Scholar
• Saba, M. K.; Sogvar, O. B. Combination of Carboxymethyl Cellulose-Based Coatings with Calcium and Ascorbic Acid Impacts in Browning and Quality of Fresh-Cut Apples. LWT - Food Science and Technology 2016, 66, 165–171. DOI: 10.1016/j.lwt.2015.10.022.
   Web of Science ®Google Scholar
• Louarme, L.; Billaud, C. Evaluation of Ascorbic Acid and Sugar Degradation Products during Fruit Dessert Processing under Conventional or Ohmic Heating Treatment. LWT - Food Science and Technology 2012, 49(2), 184–187. DOI: 10.1016/j.lwt.2011.12.035.
   Web of Science ®Google Scholar
• Danilewicz, J. C.; Seccombe, J. T.; Whelan, J. Mechanism of Interaction of Polyphenols, Oxygen, and Sulfur Dioxide in Model Wine and Wine. Am. J. Enol. Vitic. 2008, 59, 2, 128–136.
   Web of Science ®Google Scholar
• Youngblood, M. P.;. Kinetics and Mechanism of the Addition of Sulfite to P-Benzoquinone. Journal of Organic Chemistry 1986, 51(11), 1981–1985. DOI: 10.1021/jo00361a008.
   Web of Science ®Google Scholar
• Tanaka, T.; Watarumi, S.; Matsuo, Y.; Kamei, M.; Kouno, I. Production of Theasinensins A and D, Epigallocatechin Gallate Dimers of Black Tea, by Oxidation–Reduction Dismutation of Dehydrotheasinensin A. Tetrahedron 2003, 59(40), 7939–7947. DOI: 10.1016/j.tet.2003.08.025.
   Web of Science ®Google Scholar
• Ricke, S.;. Perspectives on the Use of Organic Acids and Short Chain Fatty Acids as Antimicrobials. Poultry Science 2003, 82(4), 632–639. DOI: 10.1093/ps/82.4.632.
   PubMed Web of Science ®Google Scholar
• Zhu, B. K. Synthesis and Properties of a New Bacteriostatic Agent of Ballast Water. In Zhao, J., Iranpour, R.; Li, X.; Jin, B., Eds; Advanced Materials Research; Trans Tech Publ: Switzerland, 2013; pp 2461–2467.
   Google Scholar
• Krebs, H. A.; Wiggins, D.; Stubbs, M.; Sols, A.; Bedoya, F. Studies on the Mechanism of the Antifungal Action of Benzoate. Biochem. J. 1983, 214(3), 657. DOI: 10.1042/bj2140657.
   PubMed Web of Science ®Google Scholar
• Banerjee, R.; Mukherjee, G.; Patra, K. C. Microbial Transformation of Tannin-Rich Substrate to Gallic Acid through Co-Culture Method. Bioresource Technology 2005, 96(8), 949–953. DOI: 10.1016/j.biortech.2004.08.004.
   PubMed Web of Science ®Google Scholar
• Sharma, K. P.; John, P.; Goswami, P.; Soni, M. Enzymatic Synthesis of Gallic Acid from Tannic Acid with an Inducible Hydrolase of Enterobacter Spp. Biocatalysis and Biotransformation 2017, 35(3), 177–184. DOI: 10.1080/10242422.2017.1306740.
   Web of Science ®Google Scholar