Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts

One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials.

Analisis Single Nucleotide Polymorphism Gen Faktor Transkripsi MYB dalam Biosintesis Antosianin Kulit Buah Mangga (Analysis of Single Nucleotide Polymorphism Gene Transcription Factor MYB in Mango Skin Anthocyanin Biosynthesis)

<p>Perkembangan pasar bebas berdampak terhadap selera produk-produk pertanian, seperti warna buah mangga. Antosianin merupakan senyawa yang bertanggung jawab dalam menginduksi warna pada buah. Senyawa ini diregulasi oleh gen faktor transkripsi MYB. Mutasi Single Nucleotide Polymorphism (SNP) daerah ekson gen MYB dapat mengubah asam amino yang memengaruhi aktivitas enzim yang mengakibatkan munculnya variasi fenotipe warna buah di antara individu-individu dalam spesies yang sama. Penelitian ini bertujuan menemukan SNP pada gen MYB dari kulit buah mangga varietas Arum Manis, Gedong Gincu, Manalagi, Golek, dan Cengkir. Penelitian dilakukan dengan tiga tahap utama, yaitu isolasi DNA kulit buah mangga, Polymerase Chain Reaction (PCR), dan proses sekuensing oleh Macrogen Inc. (Singapore). Hasil multiple sequence alignment asam amino gen faktor transkripsi MYB menunjukkan adanya perbedaan basa yang mengakibatkan munculnya stop codon dari SNP 337 A→T dan SNP 338 A→G yang memengaruhi fenotipe warna kulit buah. SNP yang memunculkan stop codon dapat direkomendasikan untuk membedakan fenotipe pigmentasi antosianin pada kulit buah mangga Gedong Gincu yang bewarna merah dengan warna kulit buah mangga yang lainnya. Adanya SNP menyebabkan prematur stop codon yang terjadi pada gen faktor transkripsi MYB dan diduga berpengaruh terhadap pigmentasi antosianin.</p><p><strong>Keywords</strong></p><p>Mangga; SNP; Faktor transkripsi; Antosianin; MYB</p><p><strong>Abstract </strong></p><p>The development of free markets gives an impact on appetite for agricultural products, such as the color of mangoes fruit skin. Anthocyanins are compounds that are responsible for giving color to the fruit skin, these compounds are regulated by the MYB transcription factor genes. Single Nucleotide Polymorphism (SNP) mutations in the exon region of the MYB gene can change amino acids that affect enzyme activity, resulting in phenotypic variations in fruit color among individuals in the same species. This study aims to find SNP in MYB genes from mango peel varieties Arum Manis, Gedong Gincu, Manalagi, Golek, and Cengkir. The research was conducted in three main stages, namely isolation of mango peel DNA, Polymerase Chain Reaction (PCR), and sequencing process by Macrogen Inc (Singapore). The results of multiple sequence alignment of the amino acid MYB transcription factor genes showed a base difference which resulted in the appearance of a stop codon from SNP 337 A→T and SNP 338 A→G which affected the phenotype of fruit skin color. The SNP that raises the stop codon can be recommended to differentiate the anthocyanin pigmentation phenotype on the red skin of the mango Gedong Gincu from the skin color of other mangoes. The presence of SNP causes premature stop codon that occurs in the MYB transcription factor gene and is thought to have an effect on anthocyanin pigmentation.</p><p> </p>

Assessment of commodity and consumer qualities of fruits of promising apricot forms

The purpose of researches was the assessment of commodity and consumer qualities for fruit of promising apricot forms which have been bred in the Michurin Federal Scientific Center. 8 apricot genotypes breeding in this institution were studied. The regionalized variety U’lyanikhinsky with its high level of commercial consumer qualities of fruit was used as a control. Fruit skin strength was assessed at the stage of consumer maturity using an FT30 penetrometer with a plunger diameter of 8 mm. Weighing was carried out on an AND EJ-6100 laboratory balance. The content of soluble solids was determined with an MT-032ATS field refractometer. Statistical data processing was carried out using computer programs Microsoft Excel 2007, Statistics. The largest fruit size was marked in Cezar variety. Average and maximum weights were 42.3 and 59.1 g, respectively. The least stone-to-fruit weight ratio (6.6 %) was found in Viking variety. The sample varieties Cezar, elite forms №1 and 3-5-7 are considered to be as freestone apricots. Elite form No. was characterized by an excellent taste of fruit. The fruits of the control variety «U’lyanikhinsky» and elite forms №1, 1-1-24 were distinguished by a strong juiciness of the pulp. The extremely rich fruit texture was observed in control variety U’lyanikhinsky and in Cezar variety, elite form № 3-5-7. The fruit of varieties Cezar, Viking and elite form No. 1 had the firmest fruit peel. The aforementioned apricots combined the attractiveness of fruits, their one — dimensional ground color with bright over color. Under the circumstances of the Central chernozem region the varieties Cezar, U’lyanikhinsky, Viking and elite form No. 1 pay attention to their high commodity and consumer qualities of fruit.

The PyPIF5-PymiR156a-PySPL9-PyMYB114/MYB10 module regulates light-induced anthocyanin biosynthesis in red pear

Some cultivars of pear (Pyrus L.) show attractive red fruit skin due to anthocyanin accumulation. This pigmentation can be affected by environmental conditions, especially light. To explore the light-induced regulation network for anthocyanin biosynthesis and fruit coloration in pear, small RNA libraries and mRNA libraries from fruit skins of ‘Yunhongyihao’ pear were constructed to compare the difference between bagging and debagging treatments. Analysis of RNA-seq of fruit skins with limited light (bagged) and exposed to light (debagged), showed that PyPIF5 was down-regulated after bag removal. PymiR156a was also differentially expressed between bagged and debagged fruit skins. We found that PyPIF5 negatively regulated PymiR156a expression in bagged fruits by directly binding to the G-box motif in its promoter. In addition, PymiR156a overexpression promoted anthocyanin accumulation in both pear skin and apple calli. We confirmed that PymiR156a mediated the cleavage of PySPL9, and that the target PySPL9 protein could form heterodimers with two key anthocyanin regulators (PyMYB114/PyMYB10). We proposed a new module of PyPIF5-PymiR156a-PySPL9-PyMYB114/MYB10. When the bagged fruits were re-exposed to light, PyPIF5 was down-regulated and its inhibitory effect on PymiR156a was weakened, which leads to degradation of the target PySPL, thus eliminating the blocking effect of PySPL on the formation of the regulatory MYB complexes. Ultimately, this promotes anthocyanin biosynthesis in pear skin.

Development of SNP Markers for White Immature Fruit Skin Color in Cucumber (Cucumis sativus L.) Using QTL-seq and Marker Analyses

Despite various efforts in identifying the genes governing the white immature fruit skin color in cucumber, the genetic basis of the white immature fruit skin color is not well known. In the present study, genetic analysis showed that a recessive gene confers the white immature fruit skin-color phenotype over the light-green color of a Korean slicer cucumber. High-throughput QTL-seq combined with bulked segregation analysis of two pools with the extreme phenotypes (white and light-green fruit skin color) in an F2 population identified two significant genomic regions harboring QTLs for white fruit skin color within the genomic region between 34.1 and 41.67 Mb on chromosome 3, and the genomic region between 12.2 and 12.7 Mb on chromosome 5. Further, nonsynonymous SNPs were identified with a significance of p < 0.05 within the QTL regions, resulting in eight homozygous variants within the QTL region on chromosome 3. SNP marker analysis uncovered the novel missense mutations in Chr3CG52930 and Chr3CG53640 genes and showed consistent results with the phenotype of light-green and white fruit skin-colored F2 plants. These two genes were located 0.5 Mb apart on chromosome 3, which are considered strong candidate genes. Altogether, this study laid a solid foundation for understanding the genetic basis and marker-assisted breeding of immature fruit skin color in cucumber.

Analysis of Light-Independent Anthocyanin Accumulation in Mango (Mangifera indica L.)

Light dependent anthocyanin accumulation contributes to the red pigmentation of the fruit skin of mango (Mangifera indica L.). Light-independent pigmentation has also been reported, but remains poorly characterized. In this study, the pigmentation patterns in the skin of two red mango cultivars, ‘Ruby’ and ‘Sensation’, were evaluated. Metabolomic profiling revealed that quercetin-3-O-glucoside, cyanidin-3-O-galactoside, procyanidin B1, and procyanidin B3 are the predominant flavonoid compounds in the skin of ‘Ruby’ and ‘Sensation’ fruit. Young fruit skin mainly accumulates flavonol and proanthocyanidin, while anthocyanin is mainly accumulated in the skin of mature fruit. Bagging treatment inhibited the biosynthesis of flovonol and anthocyanin, but promoted the accumulation of proanthocyanidin. Compared with ‘Sensation’, matured ‘Ruby’ fruit skin showed light red pigmentation at 120 days after full bloom (DAFB), showing a light-independent anthocyanin accumulation pattern. However, the increase of anthocyanin concentration, and the expression of key anthocyanin structural and regulatory genes MiUFGT1, MiUFGT3, and MiMYB1 in the skin of bagged ‘Ruby’ fruit versus ‘Sensation’ at 120 DAFB was very limited. There was no mutation in the crucial elements of MiMYB1 promoter between ‘Ruby’ and ‘Sensation’. We hypothesize that the light-independent anthocyanin accumulation in the skin of mature ‘Ruby’ fruit is regulated by plant hormones, and that ‘Ruby’ can be used for breeding of new more easily pigmented red mango cultivars.

Organoleptic characteristics of nutmeg tea with variations in the roast time

This study aims to determine the effect of roast time on the organoleptic characteristics of nutmeg tea. The experimental design carried out in this study was a randomized block design (RBD), which is arranged in a factorial consisting of 2 factors with three replications. The factor used was the roast time (S), which consisted of 4 levels, namely S1 (20 minutes), S2 (25 minutes), S3 (30 minutes), S4 (35 minutes), and part of the nutmeg (P) which consisted of 2 levels, namely P1 (fruit skin) and P2 (pulp) to obtain 24 experimental units. The response variables analyzed included organoleptic responses (color, taste, and flavour), both hedonic and hedonic quality. The results showed that the roast time, the nutmeg part, and the interaction between the two affected the color, taste, and flavour of both hedonic and hedonic quality. The nutmeg skin treatment and roasting time were 25 minutes; on average, the panellists responded to 3.96 (very like) color, 3.32 (like), flavour and 2.80 (like) taste hedonic. In hedonic quality, the treatment took 25 minutes, and the skin nutmeg, on average, the panellists responded to 3.35 color (tea-colored), 3.24 flavour (nutmeg flavor) and 2.56 taste (slightly nutmeg taste).

Skirining fitokimia ekstrak etanol kulit buah sirsak (Annona muricata Linn) dan uji aktivitas antioksidan dengan metode DPPH

Phytochemical screening research on the ethanol extract of soursop (Annona muricata Linn) peel and antioxidant activity was tested using the DPPH method. The purpose of this study was to determine several classes of compounds found in soursop rind and to determine the antioxidant activity of ethanol extract of soursop rind against DPPH free radicals. The results showed ethanol extract of positive soursop fruit skin containing flavonoids, tannins, and terpenoids. of soursop fruit skin extract was carried out by DPPH method results obtained IC50 value of 192.13 µg / mL ± 5.198137 which was categorized as weak.