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Article
Plant Sciences
Tongjin Liu et al.
Summary: In this study, a combination of LC-ESI-MS/MS and RNA-Seq was used to analyze metabolite differences among radish accessions with different taproot flesh colors. Phenolic compounds were found to be abundant in red radish, while green and white radishes had higher levels of amino acids. In addition, the shikimate and phenolic biosynthesis pathways were found to be enriched in these radishes. Several candidate genes, including RsMYB1, RsMYBL2, RsTT8, RsDFR, RsANS, Rs4CL3, RsSCPL10, Rs3AT1, RsSAP2, RsTT19, RsWRKY44, and RsUGT, were identified to be potentially involved in anthocyanin accumulation. An InDel marker based on an RsMYB1 promoter mutation was developed and showed high accuracy in selecting red-fleshed radishes. Overall, this study provides valuable insights into the molecular mechanisms underlying metabolite differences in radish taproots and can contribute to the improvement of radish nutritional quality.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2023)
Article
Chemistry, Applied
Lars Andernach et al.
Summary: Glucosinolates are precursors of isothiocyanates (ITCs). Amines were found to be enzymatic hydrolysis products of glucosinolates in Brassica vegetables. An endogenous ITC hydrolase (ITCase) in the plants is responsible for the conversion of ITCs to amines. The presence of amines from glucosinolates in the human diet was confirmed.
Article
Food Science & Technology
Ting Mi et al.
Summary: Pellicle formation is a clear indicator of spoilage in fermented vegetables, leading to a loss of flavor. This study compared the microbial diversity and function between pellicle-forming and normal fermented radish paocai. The main microorganisms involved in pellicle formation were Yarrowia spp., Enterobacter spp., and Pichia spp., while certain components were responsible for the unpleasant flavor. The growth of Yarrowia lipolytica promoted an increase in pH and pellicle formation, creating a suitable environment for the growth of harmful bacteria and contributing to the changes in odor and texture of the fermented food.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Chemistry, Analytical
Hoshyar Saadi Ali et al.
Summary: This work employs the boron-doped diamond (BDD) electrode surface for the first time in conjunction with the epicatechin (EC) oxidation signal to estimate the total phenolic content of tea samples. By fine-tuning the experimental setup and investigating various factors such as electrode pretreatment, pH of the supporting electrolyte, accumulation factors, and instrumental parameters, a highly linear response for EC oxidation peak was achieved using square-wave adsorptive stripping voltammetry. The suggested approach was shown to be applicable by assessing the total phenolic content in black and green tea samples.
MICROCHEMICAL JOURNAL
(2023)
Article
Chemistry, Applied
Fareeya Kulapichitr et al.
Summary: The drying process affects the qualitative indicators of green coffees to varying degrees, with sun drying and heat pump drying resulting in comparable levels of CGAs and antioxidant activities. Specific CGAs, antioxidant activities, and color parameters are correlated among coffees. Heat pump drying at 50 degrees C is a viable alternative and possibly superior to sun drying for preserving certain desirable chemical and physical characteristics of green coffee, according to results from CGAs contents and PCA analysis.
Article
Food Science & Technology
Wei Wei et al.
Summary: This study identified the microbial groups responsible for the natural degradation of nitrite in salted radish and elucidated the associated metabolic mechanism. Halophilic archaea from pickling salt dominate the denitrification pathway, with key genera including Haloarcula, Halolamina, and Halobacterium. These archaea cope with high salt stress through a salt-in mechanism and efficiently reduce nitrite to nitrogen, providing important insights for nitrite hazard prevention in high-salinity salted vegetables.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Green & Sustainable Science & Technology
Khalifa S. H. Eldiehy et al.
Summary: A novel catalyst synthesized from unexploited radish leaves was used for biodiesel production. The catalyst exhibited excellent catalytic performance and recyclability, and the produced biodiesel met international standards for fuel properties.
Article
Food Science & Technology
Yajiao Zhao et al.
Summary: In this study, the changes in flavor profile, the succession rules of active microorganisms, and their correlation during the fermentation process of industrial Sichuan radish paocai were analyzed. The study aimed to explore the composition of ingredients that contribute to the unique flavor characteristics of industrial Sichuan radish paocai and the microorganisms and enzymes involved. Molecular sensory, high-performance liquid chromatography, and metatranscriptomics were used to identify aroma-active compounds, non-volatile compounds, and active microorganisms during the 197-day fermentation process. The study identified 20 aroma-active compounds, with 12 compounds having odor activity values >= 1. The dominant active microorganisms shifted from fungi to bacteria after 100 days of fermentation. Lactobacillus and Debaryomyces were found to dominate the potential formation pathways of the aroma-active compounds. The findings provide valuable insights into the flavor formation and microbial metabolic roles of industrialized paocai, as well as references for screening and isolating functional strains and characterizing flavor enzymes.
Article
Food Science & Technology
Xiaoqiong Li et al.
Summary: Co-fermentation with wheat bran enhances the quality of pickled radishes, including color, texture, and overall organoleptic properties. The addition of wheat bran promotes the formation of a biofilm on the radish epidermis and stimulates the growth of beneficial bacteria while suppressing potential pathogens.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Yao Zhang et al.
Summary: Brassica vegetables, especially broccoli, have health benefits due to their anticancer activity, which is attributed to isothiocyanate (ITC) compounds. This study found that the cooking time and addition of exogenous myrosinase (MYR) can affect the yield of ITCs. Raw broccoli had a high amount of ITCs, but microwaving for 1 minute decreased it by almost 40%. Adding ground moringa seeds to cooked broccoli caused a notable increase of 38% in ITC content.
Article
Food Science & Technology
Ting Mi et al.
Summary: This study investigated the effect of salt concentration on spontaneously fermented radish paocai, revealing the microbial diversity, flavor profiles, and correlations between microorganisms and flavor compounds. The results showed variations in microbial composition and flavor compounds with different salt concentrations, and the importance of salt content in influencing metabolic pathways and flavor compounds in paocai fermentation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Daqun Liu et al.
Summary: This study investigated the biotransformation of glucosinolates in pickled tuber mustard and its association with bacterial communities and fermentation characteristics. It was found that lactic acid bacteria might contribute to the transformation of glucosinolates, and pH and titratable acidity had significant effects on myrosinase activity.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Organic
Yoshiki Noguchi et al.
Summary: The total syntheses of growth inhibitors MTBI and raphanusanin from commercially available thiolane were achieved in four and five steps respectively, demonstrating potent bioactivity in radish hypocotyls.
TETRAHEDRON LETTERS
(2021)
Article
Food Science & Technology
Shankar Ilango et al.
Summary: Food fermentation has a long history and has evolved with modification in substrates, processes and technologies. Different microorganisms are involved in fermentation of various food products, with lactic acid bacteria being a major group. India and Korea have a rich tradition of fermented foods, which may contain probiotic microorganisms.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Magda Gamba et al.
Summary: Raphanus sativus, commonly known as radish, is a rich source of nutrients and phytochemicals, with leaves and sprouts being high in concentrated nutrients and suitable for inclusion in a healthy diet. Meanwhile, roots can be explored for the development of nutraceuticals due to their richness in non-flavonoid polyphenols, terpenes and derivatives, as well as glucosinolates.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jian Li et al.
FOOD AND CHEMICAL TOXICOLOGY
(2020)
Article
Food Science & Technology
Yu Rao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
An-jun Chen et al.
Article
Biochemistry & Molecular Biology
Asaka Takahashi et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2015)
Article
Agronomy
Sooyeon Lim et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Rosario Goyeneche et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2013)
Article
Chemistry, Applied
M. Umit Unal
Article
Plant Sciences
X Li et al.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2005)
Article
Biochemistry & Molecular Biology
H Matsuoka et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2002)
